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Liver-protecting medlar duck crisp and processing method thereof

A processing method and technology of duck meat crisps are applied in the liver-protecting goji berry duck meat crisps and its processing field, which can solve the problems of reduced health care efficacy, insufficient release, and bad taste, and achieve mellow taste, unique formula, and liver protection. good effect

Inactive Publication Date: 2013-09-18
安徽香泉湖禽业有限公司
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  • Abstract
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  • Claims
  • Application Information

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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 liver-protecting wolfberry duck meat crisps, comprising the following steps:

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

[0029] (2) Mix and fry 80-100 parts of salt, 70-90 parts of licorice, 8-12 parts of hawthorn powder, 4-6 parts of Huxiang, 8-12 parts of peppercorns, 40-60 parts of cumin, appropriate amount of green onion and ginger. incense, get massage ingredients;

[0030] (3) Weigh the drained duck breast meat to 1000g, weigh 70g of the massage ingredients obtained in step (2), vacuum massage the duck meat, add ingredients while massaging, massage for 45 minutes, and heat it at a low temperature of -1°C. Seal and marinate for 1-2 days;

[0031] (4) Put the marinated duck meat in step (3) into the pot, add the marinade bag and the right amount of water, and put 3 slices of ginger, 3 slices of Codonopsis, 3 pieces of mung bean into the abdominal cavity, use first Bring to a boil over high heat, then switch to low ...

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Abstract

The invention discloses a liver-protecting medlar duck crisp and a processing method of the liver-protecting medlar duck crisp. The method comprises the following steps: 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 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 taste; besides, a liver-protecting 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 duck meat crisp with liver-protecting wolfberry and a processing method thereof. Background technique [0002] Duck meat is a food that people often eat. Duck meat is a righting food. From the point of view of traditional Chinese medicine, it has the functions of invigorating Qi, reducing swelling, nourishing yin and nourishing the stomach. It has rich nutritional value and is accepted by people. However, people generally use separate fried, boiled, boiled food. Due to some improper production methods, the nutrients are lost. [0003] At present, the medicated duck meat on the market mainly includes Cordyceps duck meat, Ginkgo duck meat, etc. These medicated duck meats are filled with Cordyceps sinensis (or Ginkgo biloba), onion, ginger, seasoning, etc. . On the one hand, the taste is not good when eaten, and the medicinal taste is strong. On the other hand, the active ingredi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/315A23L1/29A23L13/50A23L33/00
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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