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Braised duck with medlar and making method thereof

A production method and technology of wolfberry, applied in food preparation, application, food science, etc., can solve problems such as not adapting to the requirements of diversity, and achieve obvious therapeutic effects

Inactive Publication Date: 2010-11-03
梁丽婵
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far, the development of roast goose is still within the traditional range, and it has not adapted to the requirements of modern society for its diversity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Select the following raw materials according to parts by weight:

[0017] 1 baby goose, 25 grams of wolfberry, 25 grams of chrysanthemum, 90 grams of Rehmannia glutinosa, 50 grams of Chinese yam, 35 grams of Poria cocos, 35 grams of Alisma, 50 grams of dogwood, 35 grams of peony bark, 10 grams of refined salt, 20 grams of sugar, 3 grams of maltose gram, 45 grams of white vinegar, 5 grams of Dahong Zhejiang vinegar, and 5 grams of koji wine.

[0018] Production steps:

[0019] (1) After the young goose is slaughtered, pluck and wash, take out the internal organs from the opening of the anus, cut off the goose's feet and wing tips, and rinse the abdominal cavity of the goose with clean water;

[0020] (2) Boil wolfberry, chrysanthemum, Rehmannia glutinosa, yam, Poria cocos, Alisma, dogwood, and moutan cortex with water for two hours, filter to obtain the filtrate, add refined salt and sugar to make a flavor juice; in addition, maltose, Mix white vinegar, red Zhejiang vi...

Embodiment 2

[0026] Select the following raw materials according to parts by weight:

[0027] 1 baby goose, 35 grams of wolfberry, 35 grams of chrysanthemum, 140 grams of Rehmannia glutinosa, 70 grams of Chinese yam, 50 grams of Poria cocos, 50 grams of Alisma, 70 grams of dogwood, 50 grams of peony bark, 15 grams of refined salt, 30 grams of sugar, 3 grams of maltose gram, 45 grams of white vinegar, 5 grams of Dahong Zhejiang vinegar, and 5 grams of koji wine.

[0028] Production steps:

[0029] (1) After the young goose is slaughtered, pluck and wash, take out the internal organs from the opening of the anus, cut off the goose's feet and wing tips, and rinse the abdominal cavity of the goose with clean water;

[0030] (2) Boil wolfberry, chrysanthemum, Rehmannia glutinosa, yam, Poria cocos, Alisma, dogwood, and moutan cortex with water for two hours, filter to obtain the filtrate, add refined salt and sugar to make a flavor juice; in addition, maltose, Mix white vinegar, red Zhejiang v...

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Abstract

The invention relates to braised duck food in the catering industry and a making method thereof. The invention combines medlar with the braised duck so as to obtain a special flavor of Chinese herbal medicine in addition to the traditional flavor of the braised duck; and moreover, the invention has obvious food therapy effect for symptoms such as liver-kidney yin deficiency, dizziness, tinnitus, photophobia, shed tears, poor vision, and the like.

Description

technical field [0001] The invention relates to a food and a preparation method thereof, in particular to roast goose food in the catering industry and a preparation method thereof. Background technique [0002] Roast goose is a traditional dish in Cantonese cuisine. It is made by removing the wings of the whole goose and grilling it. The belly of the dish contains marinade, which has a mellow taste. Cut the roasted goose into small pieces, the skin, meat and bones are connected without falling off, and they will be separated immediately after the entrance. It has the characteristics of crisp skin, tender meat, fragrant bones, fat but not greasy. But so far, the development of roast goose is still within the traditional range, and it has not adapted to the requirements of modern society for its diversity. The invention combines the wolfberry and various Chinese medicinal materials with the roast goose, which not only enhances the nutritional content of the roast goose, but...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
Inventor 梁丽婵
Owner 梁丽婵
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