Lipid-lowering healthcare duck crisp and processing method thereof
A processing method and technology of duck meat crisps, which are applied in the field of lipid-lowering health-care duck meat crisps and its processing, can solve the problems of reduced health care efficacy, insufficient release, and poor taste, so as to achieve good fat-lowering effect and increase fat-lowering health care. Function, formula unique effect
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[0027] A method for processing fat-reducing health-care 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 light bamboo leaves, 8-12 parts of angelica, 4-6 parts of Huoxiang, 8-12 parts of Zanthoxylum bungeanum, 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, 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 added was reduce...
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