91results about How to "Good effect of removing fishy smell" patented technology

The invention provides a preparation method of sauced medlar sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the functions of tonifying Qi and enriching blood, ginseng, astragalus mongholicus, chestnut, bighead atractylodes rhizome, prepared salt and other Chinese medicinal herbs are decocted, so that the prepared sliced dried beef has the health function and is healthier during eating.

The invention provides a preparation method of sliced dried beef beneficial to vision, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating and drying by microwaves. The preparation method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided; and meanwhile, during marinating, Chinese wolfberry fruit with the function of improving eyesight, chrysanthemum, oat, chestnut, cassia seed, mulberry and other Chinese medicinal herbs are decocted, and nut is added, so that the prepared sliced dried beef has the health functions of preventing the myopia and protecting the eyesight, and is healthier during eating.

The invention discloses a lipid-lowering healthcare duck crisp and a processing method of the lipid-lowering healthcare duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The lipid-lowering duck crisp processed by the method provided by the invention is characterized by golden color, palatable softness and hardness of tissues with just slagging in the mouth, deliciously sweet and salty taste, intense and pure fragrance with mouthful fragrance; besides, the lipid-lowering duck crisp has a lipid-lowering healthcare function; a novel leisure food which is convenient to eat is provided for patients having high blood lipid, and the variety of the duck used as the leisure food is enriched.

The invention discloses a processing method of a steamed beef with tea flavor. The processing method comprises the steps of cleaning, soaking, condiment frying, kneading to enhance flavor, steaming with green tea, packaging and sterilizing, and when the beef is steamed, a Chinese medicinal herb bag and a condiment bag cover the beef, the lower part of the beef is filled up by green tea, and steamed spice is added in clean water. The beef processed by the processing method not only retains the original flavor of beef, but also contains concentrated tea flavor, is soft, silky, tasty, refreshing and delicious, leads a person to endless aftertastes, has a fresh and bright color, can promote appetite of people, and has a health protection function of replenishing Qi and blood.

The invention belongs to the technical field of channel catfish skin processing, and particularly discloses a method for processing channel catfish skin. The method comprises the process flow as follows: cleaning, sectioning, deodorizing and rinsing, soaking for flavor, pre-baking, microwave puffing, seasoning, packaging and sterilizing the channel catfish skin, so as to achieve the finished product. The fish skin is golden yellow, highly lustrous and crisp. Black tea has an excellent deodorizing effect. The seasoning liquid seasons the fish skin with tasty flavor, the product is spicy and odorless, has the color of orange red chili oil except the silver gray color of the fish skin, and is enticing in color and flavor. The processed fish skin has the total bacteria no greater than 10 cfu / g, and the coliform no greater than 30 MPN / 100G, is free of pathogenic bacteria and the food spoilage caused by biological action, and can be guaranteed in quality more than 6 months under normal temperature.

The invention provides a processing method of marinated sliced dried beef, which comprises the steps of: slicing and dicing beef, cleaning, soaking for removing raw meat and being tasty, marinating, and drying by microwaves. The method is simple in process; and the prepared sliced dried beef is orange in color, is delicious, is kept in meat quality, has natural taste of soy sauce after being chewed, is sweet and crisp during eating, is fresh in mouthfeel, and leads people to endless aftertastes. The marinating procedure and the smudging procedure are eliminated, thus the generation of carcinogens is avoided, and the marinated sliced dried beef is healthier in eating.

The invention provides a preparation method of rhizoma polygonati blood sugar reducing dried beef. The method comprises the steps of: dicing beef, cleaning, soaking, deodorizing and flavoring, marinating and drying with microwaves. The method provided by the invention is simple in technology; the prepared dried beef has orange yellow color and rich aroma, keeps the meat quality, releases original aroma of soy sauce after being chewed, and is fragrant and sweet and crispy and delicious with long-lasting aftertaste. The preserving and smoking process is abandoned, and the generation of carcinogen is avoided; meanwhile, since boiled together with the Chinese herbal medicines with a function of reducing blood sugar in marinating, the prepared dried beef is endowed with a healthcare function of reducing blood sugar; and in the whole preparation process, xylitol replaces the sugar for seasoning, thus the product is more suitable for the diabetics, and the categories of the leisure food for the patient with hyperglycemia are enriched.

The invention relates to a preparation method of a kelp health-care drink. The preparation method disclosed by the invention comprises the following steps of: selecting kelp, red dates and fresh ginger as raw materials, shredding after cleaning and immersing the kelp in water, and blanching in boiling water to remove fishy smell after immersing the shredded kelp in a citric acid solution; stewing at high pressure to soften and partly remove fishy smell; pulping; carrying out enzymolysis by adding pectinase after diluting the kelp pulp by adding water, and deactivating enzyme to obtain kelp enzymatic hydrolysate; removing the kernels of red dates, crushing red date flesh, extracting by adding water at high temperature, and filtering to obtain red data juice; pulping the fresh ginger, filtering, carrying out enzymolysis by adding alpha-amylase after gelatinizing the filtered fluid at high temperature, and deactivating enzyme to obtain ginger juice; and clarifying by using chitosan after mixing the kelp enzymatic hydrolysate, the red date juice with the ginger juice in equal amount, centrifuging, adjusting by adding white granulated sugar and citric acid, bottling, and sterilizing to obtain a finished product. The preparation method disclosed by the invention is reasonable in process, simple to operate, easy to obtain raw materials, reasonable to match and low in production cost. The prepared kelp health-care drink is good in sensory quality, clear, bright, unique in taste and free from peculiar smell and fishy smell, and has a health-care effect.

The invention discloses a stomachic dark plum duck crisp and a processing method of the stomachic dark plum duck crisp. The method comprises processes as follows: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at a high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect in taste; besides, a stomachic healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention discloses a blood sugar-reduction health-care duck meat crisp and a processing method thereof. The processing method comprises the following steps of cleaning up duck meat, draining, carrying out vacuum kneading of the dried duck meat by a stir-fried salt material having a fragrance, carrying out sealing salting, adding water and a medicated food seasoning bag into the salted duck meat, carrying out marinating, carrying out high-pressure steaming, blending, putting the mixture into a mold, shaping, and packaging to obtain a finished product, wherein the auxiliary materials used in duck meat processing comprise common perfumes and Chinese medicinal herbs; and lotus leaf powder replaces a chemical antiseptic. The blood sugar-reduction health-care duck meat crisp obtained by the processing method has a fragrance, a smooth, saline, fresh and strong taste, a unique flavor and an excellent mouth feel, has a function of reducing blood sugar, provides a novel blood sugar-reduction health-care snack for a hyperglycemia patient, and can be taken conveniently.

The invention provides a ginseng pot-stewed healthcare duck and a processing method thereof. The processing method includes digging a hole on the belly of a duck to remove internal organs, cleaning and draining, pressing and grinding fried salt materials in vacuum, pickling the duck hermetically, adding water and medicated food spices, adding moderate medicated foods in the belly of the duck to marinate together, packaging the duck with soup in vacuum after cooling, and sterilizing the vacuum duck to obtain a ginseng pot-stewed healthcare duck. The ginseng pot-stewed healthcare duck has aromatic flavor, golden color and luster, and is tasty and delicious and not greasy; and the fragrance of the pot-stewed duck can be reserved, and meanwhile, the pot-stewed duck can be used for nourishing people's vitality.

The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: washing and dewatering the duck, performing vacuum massage by fried salt, then sealing and pickling, adding water together with a herbal cuisine seasoning bag for marinating, steaming at high pressure, stirring the materials, filling into a mold, shaping, and then packaging to obtain the finished product, wherein in processing ingredients of the duck, Chinese medicinal herbs are added besides ordinary spices, and a chemical preservative is replaced by lotus leaf powder. The duck crisp processed by the method provided by the invention is fragrant and greasy, salty and fresh with pure and intense smell and unique and perfect taste; besides, a liver-protecting healthcare function is endowed to the duck crisp; a novel leisure duck healthcare snack which is convenient to eat is provided for people, and the variety of the duck used as the leisure food is enriched.

The invention provides a making method of steamed lotus-flavored beef. The making method includes cleaning, soaking, rubbing, steaming with lotus leaves, packaging and sterilizing. During steaming, beef is covered with condiments and cushioned with the lotus leaves, and steaming spices are added in fresh water. The steamed lotus-flavored beef retains natural flavor of beef, has strong flavor of the lotus leaves, is soft, smooth and cool in taste and delicious, has lasting aftertaste and fresh color, and is appetizing.

The invention provides a preparation method of instant seaweed. The preparation method comprises the following steps: (1) taking half parts by mass of flake seaweed, horizontally putting the flake seaweed in a mode of enabling the rough surface of the flake seaweed to be upward, uniformly and horizontally spreading sesame on the rough surface of the flake seaweed, uniformly and horizontally spreading a layer of flavoring agent on the sesame, and covering the sesame with the residual flake seaweed in a mode of enabling the rough surface of the residual flake seaweed to be downward, so as to obtain a primary product of the sesame sandwich seaweed; and (2) pressing the primary product of the sesame sandwich seaweed, obtained in the step (1), into pieces.

The invention relates to a method for preparing soluble protein powder by marine fish wastes, and the method is reasonable in collocation and working procedures, high in production efficiency and good in output effect. The method comprises the following steps: 1, cleaning the fish wastes, feeding water into the cleaned fish wastes and mashing to obtain fish cream; putting the obtained fish cream into a reaction vessel, and feeding water to adjust the pH value to be 6.5-7.5; 2, feeding protease into the reaction vessel, wherein the weight of the protease is 1-2% of that of the total weight of the raw material; evenly mixing, and carrying out a reaction at the reaction temperature of 45-60 DEG C for 2-4 hours; 3, heating, boiling, and maintaining the constant temperature to be 100 DEG C for 10-15 minutes to enable the activity of enzyme to be lost; 4, carrying out centrifugal separation, and filtering out waste residue to obtain a fish albumen hydrolysis solution; 5, feeding activated carbon into the fish albumen hydrolysis solution, and carrying out decoloration at the temperature of 60-65 DEG C for 30 minutes, wherein the dosage of the activated carbon is 10g / L; 6, after decoloration, carrying out vacuum drying at the temperature of 50-55 DEG C; and 7, grinding the dried solid to obtain the soluble protein powder.

The invention provides a fat-reducing and pressure reducing spiced duck and making method thereof, which includes the following steps: pulling out and removing gill from belly of an entire duck, washing and draining, kneading with fried salt materials with vacuum, sealing and preserving, placing water and flavoring bags and medicinal diet materials, adding a proper amount of medicinal diet into the abdominal cavity, marinating, packing the duck and soup juice together with vacuum after cooling, and sterilizing the fat-reducing and pressure reducing spiced duck. The health care duck of the present invention has the characteristics of fragrant and oily taste, salt with freshness, mellow taste, unique taste, good mouthfeel, and simultaneously has the fat-reducing and lipid lowering health care function.

The invention discloses sliced duck meat capable of moistening lung and relieving cough and a preparation method thereof, and belongs to the technical field of food deep processing. The preparation method disclosed by the invention adopts a filtrate prepared by shaddock peels, bitter gourds, lemon, honey and rice washing water to soak duck meat so as to replace a traditional method for soaking and deodorization with cooking wine, the deodorization effect is good, the duck meat quality is improved, and the unique fragrance of the duck meat is improved; in addition, the method is unique, the materials used are scientific, and a traditional Chinese herbal medicine which has the functions of moistening lung and relieving cough and can be used both as food and medicines is additionally added while various flavorings are added; as the fragrance of the duck meat, the fragrance brought by the flavorings and the traditional Chinese herbal medicine are better combined together, the medicine flavor caused by the traditional Chinese herbal medicine is eliminated, so that the processed sliced duck meat is rich in taste, optimal in mouth feeling and delicious in meat quality during eating and meanwhile has the effects of moistening lung and relieving cough; a way of forming ducks into new meat food is also extended, so that the economic income of duck farmers is improved.

The invention discloses a high-quality kelp fishy smell removal treatment method. The method comprises (1) immersing a crude kelp product in a sorbent solution with a mass fraction of 0.5 to 1.0% at 35 to 45 DEG C and carrying out primary adsorption fishy smell removal for 20-40min, (2) adding 0.4 to 0.8wt% of a compound enzyme into the kelp subjected to primary adsorption fishy smell removal, and carrying out microbial enzymolysis fishy smell removal at pH of 5.0 at a temperature of 35 to 45 DEG C for 2-4h, and (3) immersing the kelp subjected to primary adsorption fishy smell removal into an acid solution of tea polyphenol and licorice root, carrying out fishy smell removal treatment at 45 to 60 DEG C for 10-30min, and carrying out sterilization at a temperature of 100 DEG C for 20-30min to obtain the high-quality kelp product having no a fishy smell and odor, a color of jade green and a tender and crisp taste. Through combination of physical absorption, biological fermentation and chemical reaction fishy smell removal, resources are saved, high quality requirements on kelp deep processing are satisfied and a novel potential consumer market of kelp and its processing product is provided.

The invention relates to flavored beef and a processing method thereof. The processing method of the flavored beef comprises the following steps of selecting materials, carrying out cutting, carryingout dicing, carrying out rolling, carrying out marinating, carrying out curing, carrying out mixing, carrying out internal packing, carrying out sterilization, carrying out post-treatment, and carrying out external packing. According to the flavored beef processed by adopting the processing method, the beef is marinated by using uniformly rolled marinating auxiliary-materials, and thus, better smell-removing effects are achieved compared with marinating by using only salt; moreover, the effect of improving aroma is also achieved when the peculiar smell is being removed. During the process of carrying out curing, curing is performed under low pressure conditions, and seasoning auxiliary-materials are then added so as to carry out material mixing, and thus, the beef has a relatively good flavor under the premise of preserving inherent fresh and aromatic taste of the beef. The prepared flavored beef is soft in first taste, smooth, tender and refreshing in taste, delicious in flavor, and long-lasting in aftertaste; and thus, the flavored beef is capable of promoting appetite of people, as well as satisfying demands of different consumers.

The invention provides a fishy flavor removal process for hairtail. The fishy flavor removal process comprises the following steps: (1) preparation of materials: cutting off the head and the tail of the hairtail, cleaning the head and tail-removed hairtail, cutting the hairtail into sections, and draining off the hairtail sections; (2) fishy flavor removal and freshness retaining: flushing the drained-off hairtail with a diluted fishy flavor removal solution, then flushing the hairtail with clean water, putting the hairtail into a preservative for soaking, and draining off the hairtail; (3) packaging: performing modified atmosphere packaging and low temperature storage. According to the fishy flavor removal process for the hairtail, the fishy flavor of the hairtail is effectively removed by flushing the hairtail with the fishy flavor removal solution, and the time for removing the fishy flavor by soaking of a conventional technology is eliminated; the hairtail is further subjected to freshness retaining, so that the preservation period of the hairtail is prolonged; by the modified atmosphere packaging, the original flavor and original nutritional components of the hairtail are well retained.

The invention relates to a Chinese forest frog particle and a preparing method of the Chinese forest frog particle. The Chinese forest frog particle comprises, by weight, 30%-50% of Chinese forest frog oil super-fine powder, 3%-10% of coconut juice powder, 5%-15% of lotus root starch and 40%-55% of rock candy. The Chinese forest frog particle is rich in protein and amino acid, the dissolution rate is increased, the nutritional ingredients of the Chinese forest frog particle can be better absorbed by the human body, the Chinese forest frog particle tastes good and free of fishy smell, the processes can be operated easily, no special equipment or chemical reagent is required, production is safe, the technological conditions are stable basically, treatment of waste gas, waste water and industrial residue is not needed, and the Chinese forest frog particle is suitable for industrial mass production.

The invention discloses a special multiple-effect quality modifying agent used for a sour and spicy flavor meat product, and application of the special multiple-effect quality modifying agent. The multiple-effect quality modifying agent comprises the following raw materials in parts by weight: 25-30% of sodium tripolyphosphate, 10% of disodium hydrogen phosphate, 21-26% of sodium bicarbonate, 10-15% of sodium citrate, 10-11% of sodium hexametaphosphate, 5-10% of glycine, 3-5% of ethyl maltol and 3-8% of tea polyphenol. The use method of the special multiple-effect quality modifying agent comprises the following six main steps in sequence: processing the raw materials, preparing the quality modifying agent, adding quality modifying agent to carry out rubbing and rolling, then, adding sour and spicy pickling materials to carry out rubbing and rolling seasoning, carrying out pickling, and carrying out quick-freezing. The special multiple-effect quality modifying agent disclosed by the invention can be used for various categories of sour and spicy flavor meat products to improve a water holding capacity and prevent the sour and spicy flavor from being neutralized, in addition, color protection, fishy smell removal and water retention are combined into a whole, one modifying agent can realize various functions, and operation is simple. On a premise that the yield of the product is improved, the sour and spicy flavor is improved, colors are improved, and a fishy smell is removed. In addition, the special multiple-effect quality modifying agent has a low-phosphorus formula, the content of phosphorus in the meat product can be effectively lowered, and the problems of calcium and phosphorus ratio imbalance and the like of the human body due to excessive intake of phosphorus canbe avoided.

The invention relates to marinated beef and a processing method thereof. The processing method of the marinated beef comprises the following steps of selecting materials, carrying out cutting, carrying out dicing, carrying out rolling, carrying out marinating, carrying out curing, carrying out material mixing, carrying out internal packing, carrying out sterilization, carrying out post-treatment,and carrying out external packing. According to the flavored beef processed by adopting the processing method, the beef is marinated by using uniformly rolled marinating auxiliary-materials, and thus,better smell-removing effects are achieved compared with marinating by using only salt; moreover, the effect of improving aroma is also achieved when the peculiar smell is being removed. During the process of carrying out curing, curing is performed under low pressure conditions, and seasoning auxiliary-materials are then added so as to carry out material mixing, and thus, the beef has a relatively good flavor under the premise of preserving inherent fresh and aromatic taste of the beef. The prepared marinated beef is soft in first taste, smooth, tender and refreshing in taste, delicious in flavor, and long-lasting in aftertaste; and thus, the marinated beef is capable of promoting appetite of people, as well as satisfying demands of different consumers.

The invention discloses a vanilla purple glutinous rice cake capable of dispelling wind and nourishing the stomach and a preparation method thereof. The vanilla purple glutinous rice cake is characterized by being prepared from following raw materials in parts by weight: 300-350 parts of purple glutinous rice, 200-220 parts of glutinous rice, 50-60 parts of degreased soybean protein, 70-80 parts of clear wine, 50-60 parts of rice, 20-23 parts of highland barley flour, 10-12 parts of seaweed, 50-55 parts of egg white, 10-12 parts of olive oil, 18-20 parts of vanilla powder, 8-9 parts of basil, 30-35 parts of mussel meat meal, 300-350 parts of sheep bone, 10-12 parts of ginger slice, 10-12 parts of cooking wine, 5-6 parts of folium mori, 7-8 parts of folium artemisiae argyi, 5-6 parts of honeycomb, 10-12 parts of apple vinegar and 10-12 parts of common yam rhizome. The effective ingredients of the vanilla purple glutinous rice cake disclosed by the invention have the health effects of dispelling wind, nourishing the stomach, resisting bacteria and cancer, preventing constipation, reducing blood glucose, relieving asthma, regulating qi and the like.

The invention provides an asparagus schoberioides drying system and a drying method of asparagus schoberioides. The asparagus schoberioides drying system comprises the following parts: a control unit, a first-level drying unit, and a second-level drying unit. The first-level drying unit is coupled with the control unit; the first-level drying unit comprises a first material inlet and a first material outlet; the asparagus schoberioides is transported by using a conveyor belt into the first-level drying unit through the first material inlet so as to carry out first-level drying; moreover, the first-level drying unit further comprises a heating unit which is used for providing high-pressure hot air to the first-level drying unit. The second-level drying unit is connected with the first-level drying unit; the second-level drying unit comprises a second material inlet and a second material outlet; the asparagus schoberioides leaves the first-level drying unit through the first material outlet after the first-level drying performed by the first-level drying unit when the temperature of the asparagus schoberioides is cooled to the first temperature; and then, the cooled asparagus schoberioides enters the second-level drying unit through the second material inlet so as to carry out second-level drying; and the second-level drying unit further comprises a vacuum pumping unit which is used for discharging the moisture in the second-level drying unit.

The invention discloses pungent litse fruit fragrant hot pickled vegetables and a preparation method thereof. The pickled vegetables comprise the following raw materials in parts by weight: 5-20 partsof pungent litse fruits, 5-20 parts of fermented soya beans, 7-28 parts of vegetable oil and 2.5-10 parts of pickled peppers. The pungent litse fruit fragrant hot pickled vegetables are obtained through the steps of preserving fresh pungent litse fruits, performing saucing, and then performing stir-frying on the treated pungent litse fruits, the fermented soya beans and the pickled peppers with vegetable oil. According to the pickled vegetables, the pungent litse fruits are round, moistening and plump, black and bright and rich in sauce fragrance, and the sauced pungent litse fruits are richin nutrition, rich in increased fragrance and better in deodorization effects.

The invention discloses a coriander, corn and fish meat fermented smoked sausage capable of invigorating the stomach and promoting digestion and a preparation method of the coriander, corn and fish meat fermented smoked sausage. The coriander, corn and fish meat fermented smoked sausage is made from the following raw materials in parts by weight: 1-2 parts of coriander juice, 2-3 parts of roasted steamed bread slices, 1-2 parts of oyster sauce, 1-2 parts of rhizoma polygonati, 1-2 parts of folium llicis latifoliae, 1-2 parts of herba rhodiolae, 200-210 parts of silver carps, 18-20 parts of corn, 8-10 parts of ginger juice, 2-3 parts of white sugar, 3-4 parts of vinegar, 4-5 parts of cooking wine, 3-4 parts of garlic powder, 3-4 parts of cumin powder, 1-2 parts of gourmet powder, 2-3 parts of five spice powder, 1-2 parts of glucose, 0.3-0.5 part of ascorbic acid, 4-5 parts of chili powder, 8-10 parts of potato modified starch, 1-2 parts of whey protein peptide, 3-4 parts of rice bran dietary fibers, an appropriate quantity of a leavening agent, an appropriate amount of table salt, an appropriate amount of butter, an appropriate quantity of sausage casings and an appropriate amount of water. The preparation method comprises the following steps of cutting up the roasted steamed bread slices, then putting the cut-up roasted steamed bread slices in the coriander juice, then adding the oyster sauce, performing uniform stirring, performing soaking for 20 minutes, performing crushing, and performing drying. According to the coriander, corn and fish meat fermented smoked sausage, the self fragrance of the roasted steamed bread slices is rich, and after the roasted steamed bread slices are merged with the coriander juice, the mouth feel is rich, and the nutrients are harmonious and diversified.

The invention provides a human body sub-health state adjusting braised duck and making method thereof, which includes the following steps: pulling out and removing gill from belly of an entire duck, washing and draining, kneading with fried salt materials with vacuum, sealing and preserving, placing water and flavoring bags and medicinal diet materials, adding a proper amount of medicinal diet into the abdominal cavity, marinating, packing the duck and soup juice together with vacuum after cooling, and sterilizing the human body sub-health state adjusting duck. The braised duck of the present invention has the advantages of wheat fragrance, yellow color and sweet taste without greasiness, maintained fragrance of the braised duck, and simultaneously increased function for adjusting the human body sub-health state.