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Stomachic dark plum duck crisp and processing method thereof

A processing method and technology of ebony 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 mellow taste, unique formula, and increased stomach and health care functions.

Inactive Publication Date: 2012-12-12
安徽香泉湖禽业有限公司
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  • Description
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Problems solved by technology

On the one hand, the mouthfeel is not good when eaten, and the medicinal taste is relatively strong; unreported

Method used

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Embodiment Construction

[0027] A processing method for stomach-invigorating ebony duck meat crisps, comprising the following steps:

[0028] (1) First wash the duck breast meat and drain the water;

[0029] (2) Stir fry 80-100 parts of salt, 70-90 parts of licorice, 8-12 parts of orange peel, 4-6 parts of Huoxiang, 8-12 parts of pepper, 40-60 parts of fennel, appropriate amount of green onion and ginger 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, and put 3 slices of ginger, 3 slices of ginseng, and 3 black plums into the abdominal cavity. Bring to a boil on high heat, then switch to low heat and cook for 60 minutes, and finally swit...

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Abstract

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.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a stomach-invigorating ebony duck meat crisp and a processing method thereof. Background technique [0002] Duck meat is a food that people often eat. Duck meat is a strengthening food. From the point of view of traditional Chinese medicine, it has good effects of nourishing qi, diuretic and swelling, nourishing yin and nourishing stomach, and has rich nutritional value, which is accepted by people. However, people generally use separate frying, boiling, and boiling for food. Due to the improper preparation method that has, its nutritional labeling is lost. [0003] At present, the medicinal duck meat on the market mainly includes cordyceps duck meat and ginkgo duck meat. These medicinal duck meats are stuffed with Cordyceps sinensis (or ginkgo biloba), green onions, ginger, seasonings, etc. in the cleaned duck belly, and steamed over high heat. . On the one hand, the mouthfeel ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/09A23L13/40A23L13/50
Inventor 谢道兵刘克占李茂张昌盛
Owner 安徽香泉湖禽业有限公司
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