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Fat-reducing and pressure reducing spiced duck and processing method thereof

A processing method and duck technology, applied in the field of weight loss and blood pressure braised duck and its processing

Inactive Publication Date: 2013-07-24
安徽香泉湖禽业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

On the one hand, the taste is not good when eaten, and the medicinal taste is strong; Nutrients are wasted and the health effects are not fully exerted

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] The processing method of the stewed duck for losing weight and reducing blood pressure comprises the following steps:

[0021] (1) Take the whole duck after depilation, make a small hole from the abdomen, take out the internal organs, and then clean them;

[0022] (2) Blanch the whole duck to remove blood stains, then remove and drain;

[0023] (3) Mix 90g of salt, 80g of licorice, 10g of Schisandra chinensis, 5g of Huoxiang, 10g of Zanthoxylum bungeanum, 50g of cumin, appropriate amount of green onion and ginger, and fry until fragrant to obtain massage ingredients;

[0024] (4) Weigh the drained whole duck, add the massage ingredients obtained in step (3) according to the amount of 5.0-8.0% of the duck weight, vacuum massage the duck, add ingredients while massaging, and massage for 40 minutes , sealed and marinated at -0°C for 1 day;

[0025] (5) Put the duck marinated in step (4) into the pot, add the marinade bag and an appropriate amount of water, and put 4 ...

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PUM

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Abstract

The invention provides a fat-reducing and pressure reducing spiced duck and making method thereof, which includes the following steps: pulling out and removing gill from belly of an entire duck, washing and draining, kneading with fried salt materials with vacuum, sealing and preserving, placing water and flavoring bags and medicinal diet materials, adding a proper amount of medicinal diet into the abdominal cavity, marinating, packing the duck and soup juice together with vacuum after cooling, and sterilizing the fat-reducing and pressure reducing spiced duck. The health care duck of the present invention has the characteristics of fragrant and oily taste, salt with freshness, mellow taste, unique taste, good mouthfeel, and simultaneously has the fat-reducing and lipid lowering health care function.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a braised duck for weight loss and blood pressure reduction and a processing method thereof. Background technique [0002] Duck meat is a food that people often eat. Duck is a food for strengthening health. 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 whole ducks on the market mainly include cordyceps whole ducks, ginkgo whole ducks, etc. These medicinal whole ducks are filled with Cordyceps sinensis (or ginkgo), green onions, ginger, seasonings, etc. in the cleaned duck belly, and steamed over high heat . On the one...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/29A23L13/50A23L13/40A23L13/70A23L33/00
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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