Blood sugar-reduction health-care duck meat crisp and processing method thereof
A processing method and technology for health-care duck, applied in the field of food processing, can solve the problems of reduced health-care efficacy, insufficient release, bad taste, etc., and achieve the effects of good hypoglycemic effect, unique formula, and increased hypoglycemic health-care function.
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[0027] A processing method for hypoglycemic and health-care duck meat crisps, comprising the following steps:
[0028] (1) First wash the duck breast meat and drain the water;
[0029] (2) Mix 80-100 parts of salt, 70-90 parts of angelica, 8-12 parts of tangerine peel, 4-6 parts of Huoxiang, 8-12 parts of Zanthoxylum bungeanum, 40-60 parts of cumin, appropriate amount of green onion and ginger and stir-fry until fragrant , get massage ingredients;
[0030] (3) Weigh 1000g of the drained duck breast meat, weigh 70g of the massage ingredients obtained in step (2), vacuum massage the duck meat, add ingredients while massaging, massage for 45 minutes, and place it at -1°C Seal and marinate for 1-2 days;
[0031] (4) Put the duck meat marinated in step (3) into the pot, add the marinade bag and an appropriate amount of water, first boil it on high heat, then switch to low heat and cook for 60 minutes, and finally switch to high heat After 14 minutes, when the volume of water add...
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