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Duck spicy soup and preparation method thereof

A technology of duck meat and ginger, applied in the field of food processing, can solve the problem of poor taste of clear soup and old duck soup

Inactive Publication Date: 2020-12-15
唐述林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Chinese patent CN106107810A discloses a method for making clear soup and old duck soup, which includes the following steps: raw material selection; 40-60 grams of ginger, 4-7 grams of pepper, 5-8 grams of 2 dried peppers, 16-20 grams of salt, 10 grams of chicken essence, 50 grams of red dates, 25-35 grams of wolfberry, 8-15 grams of heterophylla; stewing: in Put cold water into the pot first, then add duck meat and auxiliary materials, and stew directly, the fire temperature is controlled at 100±10°C, and the time is 60±5min; vacuum packaging; sterilization; outer packaging; but the taste of the clear soup prepared by the invention Poor, therefore, we propose a kind of duck meat spicy soup and preparation method thereof

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of hot duck soup, comprising the following raw materials according to the weight: 1000g of duck meat, 80g of ginger, 180g of white ginger slices, 10g of mangosteen, 120g of lemongrass, 50g of fragrant leaves, 120g of star anise, 250g of Chinese prickly ash, 250g of millet pepper, white ginger Buckle 80g, Amomum 120g, Caoguo 10g, Xiangguo 10g, Angelica dahurica 80g, Kaempferen 10g, flavoring agent 10g.

[0018] The flavoring agent is a mixture of malt powder, chicken essence, monosodium glutamate and essential oil, and the mass ratio of malt powder, chicken essence, monosodium glutamate and essential oil is 1:1:1:2.

[0019] In the present embodiment, the preparation method of described hot duck soup and its preparation method, the steps are as follows:

[0020] S1. Process the duck meat, slaughter the old duck, remove the body hair and viscera of the old duck, then put it in the cleaning tank for cleaning, drain the water, put the old duck in a pressure cooker fo...

Embodiment 2

[0024] A kind of hot duck soup, comprising the following raw materials according to the weight: 2000g of duck meat, 120g of galangal, 250g of white ginger slices, 30g of Luo Han Guo, 200g of lemongrass, 150g of fragrant leaves, 180g of star anise, 350g of Chinese prickly ash, 350g of millet pepper, white Buckle 130g, Amomum 180g, Caoguo 30g, Xiangguo 25g, Angelica dahurica 120g, Kaempferon 30g, flavoring agent 30g.

[0025] The flavoring agent is a mixture of malt powder, chicken essence, monosodium glutamate and essential oil, and the mass ratio of malt powder, chicken essence, monosodium glutamate and essential oil is 1:1:1:2.

[0026] In the present embodiment, the preparation method of described hot duck soup and its preparation method, the steps are as follows:

[0027] S1. Process the duck meat, slaughter the old duck, remove the body hair and viscera of the old duck, then put it in the cleaning tank for cleaning, drain the water, put the old duck in a pressure cooker fo...

Embodiment 3

[0031] A kind of hot duck soup, comprising the following raw materials according to the weight: 1200g of duck meat, 85g of galangal, 185g of white ginger slices, 12g of Luo Han Guo, 125g of lemongrass, 60g of fragrant leaves, 130g of star anise, 260g of Chinese prickly ash, 280g of millet pepper, white Buckle 90g, Amomum 128g, Caoguo 12g, Xiangguo 13g, Angelica dahurica 87g, Kaempferen 12g, flavoring agent 12g.

[0032] As a further solution of the present invention: the flavoring agent is a mixture of malt powder, chicken essence, monosodium glutamate and essential oil, and the mass ratio of malt powder, chicken essence, monosodium glutamate and essential oil is 1:1:1:2.

[0033] In the present embodiment, the preparation method of described hot duck soup and its preparation method, the steps are as follows:

[0034] S1. Process the duck meat, slaughter the old duck, remove the body hair and viscera of the old duck, then put it in the cleaning tank for cleaning, drain the wat...

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Abstract

The invention discloses a duck spicy soup, which belongs to the technical field of food processing. The duck spicy soup comprises the following raw materials according to gram of weight: 10000-20000gof duck, 80-120g of alpiniae officinarum rhizome, 180-250g of rhizoma zingiberis slices, 10-30g of siraitiae fructus, 50-100g of Cymbopogon citratus. herba, 50-150g of Pelargonium graveolens L' Herit.Leaves, 120-180g of anisi stellati fructus, 250-350g of pericarpium zanthoxyli, 250-350g of Capsicum annuum L. var. conoides (Mill.) Irish, 80-130g of Amomum Kravanh Pierre ex Gagnep. fructus, 120-180g of fructus amomi, 10-30g of fructus tsaoko, 10-25g of rhizoma chuanxiong, 80-120g of radix angelicae dahurioae, 10-30g of rhizoma kaempferiae and 10-30g of flavouring agents. The duck spicy soup prepared by the invention is decocted by various traditional Chinese medicinal materials, has the efficacy of clearing heat, removing internal heat, making the mouth spicy, preventing the heart from being spicy, and improving the functions of the intestines and stomach and the function of the human body, has a perfect combination of color, aroma and taste, is decocted through multiple high-temperature working procedures, and has the advantages of being safe, healthy, clean and environmentally-friendly.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spicy duck soup and a preparation method thereof. Background technique [0002] With the acceleration of people's life rhythm, people's dietary tastes are becoming more and more diversified, and their requirements for food taste are getting higher and higher. The hot market status of Malatang has attracted the attention and attention of countless gourmet lovers and catering investors. Hot comments, there are endless posts about Malatang recipes in major food forums on the Internet. There are many existing recipes, but there are generally disadvantages such as inconsistent taste standards, vague production processes, unstable product quality or high production costs. It occupies an extremely important position in the dishes. According to the "Compendium of Materia Medica" records: duck meat can greatly tonify deficiency and fatigue, nourish the yin of the five internal o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L23/00A23L33/00A23L13/50
CPCA23V2002/00A23L13/50A23L23/00A23L33/00A23V2200/32A23V2200/30
Inventor 唐述林
Owner 唐述林
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