Cabbage-coated duck

A technology for cabbage and duck liver is applied in the field of making duck wrapped with cabbage, which can solve the problems of single taste and lack of flavor, and achieve the effect of refreshing taste.

Active Publication Date: 2012-07-18
常熟市古里科技创业服务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But nowadays, duck meat and duck liver are mostly processed by frying, roasting, and marinating, which not only has a single taste, but also has no better combination with China's diverse dietary materials, lacking flavor

Method used

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Embodiment Construction

[0019] The preferred embodiments of the present invention are described in detail below, so that the advantages and features of the present invention can be more easily understood by those skilled in the art, so as to define the protection scope of the present invention more clearly.

[0020] Embodiments of the invention include:

[0021] A cabbage-wrapped duck is characterized in that it is made by the following steps:

[0022] Step (1), take 300g fresh duck leg meat, 200g duck liver, 200g cabbage, 4-5 eggs, 10g salt, 30g minced green onion, 20g minced ginger, 15g minced garlic, 4g prickly ash, 6g aniseed, 10g Cordyceps, hawthorn 5g, longan meat 10g, cinnamon 5g, monosodium glutamate 3g, cooking wine 10g, starch 50g, flour 50g, vegetable oil 100g;

[0023] Step (2), wash the duck leg meat and duck liver, and cut into thin slices; wash the caterpillar fungus; remove the core of the hawthorn; take out the egg white and put it in a bowl for later use;

[0024] Step (3): Wrap m...

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PUM

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Abstract

The invention relates to cabbage-coated duck. The invention provides a duck meat product which has plentiful flavors, is beneficial for being eaten in spring and can tonify the liver and nourish yin. The cabbage-coated duck is prepared by curing duck meat and duck livers by more than ten red-cooking components such as chopped green onion, chopped ginger, chopped garlic, aniseed, cordyceps, hawthorn, longan pulp, cinnamon and the like, coating the cured duck meat and duck livers with cabbages and slowly frying with small fire. The cabbage-coated duck not only has peculiar flavors of the duck meat and the duck livers, but also is fresh and tasty.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing duck stuffed with cabbage. Background technique [0002] my country's traditional Chinese medicine theory has in-depth research on the use of different diet therapy and food supplements in different seasons. All things grow in spring, according to the five elements theory of traditional Chinese medicine, spring is wood, and the liver likes to grow, which is similar to the growth of wood, so spring is the season when liver wood flourishes. If the liver qi is injured in spring, the heart fire in summer will lose its vitality. In summer, the heart fire will be insufficient, and the cold air will take the opportunity to invade and cause cold change. That is to say, it is not hot when it should be hot, and the elderly do not grow long. Chinese medicine calls it inverse spring qi, and there are few elderly people. At the same time, the theory of traditional Chinese medicine...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/312A23L1/30A23L1/212A23L13/20A23L13/40A23L13/50A23L13/70A23L19/00
Inventor 吴祖福
Owner 常熟市古里科技创业服务有限公司
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