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Roast duck flavoring utilizing chrysanthemum to remove urine odor and preparation method thereof

A technology of chrysanthemum and roast duck, which is applied in food preparation, food ingredients as odor improvers, and functions of food ingredients. The effect of bad smell

Inactive Publication Date: 2014-07-23
曹月芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditionally roasted duck is too greasy, and the smell of the duck itself cannot be completely removed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A chrysanthemum odor-removing roast duck ingredient is made from the following raw materials in parts by weight: 2 parts of ginger, 3 parts of Chinese prickly ash, 5 parts of medlar, 7 parts of jujube, 5 parts of pepper, 3 parts of tangerine peel, and 2 parts of cumin powder , 2 parts of white pepper, 2 parts of astragalus, 2 parts of cinnamon, 2 parts of cumin, 2 parts of garlic, 2 parts of bay leaf, 15 parts of chrysanthemum, 100 parts of rice wine, 50 parts of vegetable oil, 100 parts of raw lard, 8 parts of salt, 15 parts rock sugar, 18 parts chicken essence, 1000 parts bone broth.

[0020] Preparation:

[0021] (1) Material selection: select the above-mentioned raw materials and prepare them according to the corresponding weight ratio. The above-mentioned raw materials need to be screened to remove impurities, the jujubes are pitted, and the lard is boiled;

[0022] (2) Baking: Roast and dry-fry raw materials such as pepper, pepper, tangerine peel, astragalus, cin...

Embodiment 2

[0031] A chrysanthemum flavor-removing roast duck ingredient is made from the following raw materials in parts by weight: 3 parts of ginger, 2 parts of Chinese prickly ash, 3 parts of medlar, 5 parts of jujube, 3 parts of pepper, 2 parts of tangerine peel, and 1 part of cumin powder , 1 part of white pepper, 1 part of astragalus, 1 part of cinnamon, 1 part of cumin, 1 part of garlic, 1 part of bay leaf, 10 parts of chrysanthemum, 70 parts of rice wine, 30 parts of vegetable oil, 80 parts of raw lard, 7 parts of salt, 12 servings of rock sugar, 15 servings of chicken essence, and 800 servings of bone broth.

[0032] Preparation:

[0033] (1) Material selection: select the above-mentioned raw materials and prepare them according to the corresponding weight ratio. The above-mentioned raw materials need to be screened to remove impurities, the jujubes are pitted, and the lard is boiled;

[0034] (2) Baking: Roast and dry-fry raw materials such as pepper, pepper, tangerine peel, a...

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PUM

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Abstract

The invention relates to roast duck flavoring utilizing chrysanthemums to remove urine odor and a preparation method thereof. Raw materials of the flavoring comprises, by weight, 1-4 parts of old ginger, 2-5 parts of Chinese prickly ash, 3-5 parts of wolfberry, 5-10 parts of jujube, 3-8 parts of chili, 2-4 parts of tangerine peel, 1-3 parts of cumin powder, 1-2 parts of white pepper powder, 1-3 parts of radix astragali, 1-2 parts of cassia, 1-2 parts of common fennel fruit, 1-2 parts of garlic, 1-2 parts of myrcia, 5-15 parts of chrysanthemum, 50-100 parts of yellow rice wine, 30-50 parts of plant oil, 50-100 parts of raw lard oil, 5-10 parts of salt, 10-20 parts of rock sugar, 10-20 parts of chicken extract and 800-1000 parts of bone soup. The flavoring comprehensively utilizes characteristics of each raw material, and especially, chrysanthemums are creatively added to the flavoring so that a roast duck prepared with the flavoring has a fresh chrysanthemum fragrance and the urine odor of a duck can be removed effectively. The flavoring is delicious in taste and has the effects of nourishing yin and tonifying the kidney. People are not easy to get internal heat by eating the flavor. The flavor is nourishing and healthy for people and is beneficial for people to eat roast duck healthily.

Description

technical field [0001] The invention belongs to the field of roast duck ingredients processing, and in particular relates to a roast duck ingredient with chrysanthemum deodorization and a preparation method thereof. Background technique [0002] Roast duck is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. Flavor characteristics: slightly yellow in color, soft and lightly fragrant, used for wrapping other meat and vegetable foods, it is a common pastry for banquets, and it is also a home-style snack. Traditionally roasted duck is too greasy, and the smell of the duck itself cannot be completely removed. [0003] Chrysanthemum contains stachydrine, locust glycoside, luteolin, cosmoside, adenosine, choline, glucoside and other components, especially rich in volatile oil, and the oil is mainly composed of juniperone, borneol and borneol hexanoic acid esters etc. Chrysanthemum has the effects of calming the liver and imp...

Claims

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Application Information

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IPC IPC(8): A23L1/221A23L1/226A23L1/015A23L1/30A23L5/20A23L27/10A23L27/20
CPCA23L27/84A23L33/10A23V2002/00A23V2200/15A23V2200/30
Inventor 曹月芬
Owner 曹月芬
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