A method of making braised duck feet

Abstract

The invention relates to a formula of a spiced seasoning capable of clearing fever and reducing internal heat. The spiced seasoning is formed by a spice and a seasoning, wherein the seasoning is formed by rock sugar, monosodium glutamate and table salt; and the spice is prepared from the following raw materials in parts by weight: 0.5 to 3 parts of angelica sinensis, 0.5 to 3 parts of hawthorns, 0.5 to 3 parts of salvia miltiorrhiza, 0.5 to 3 parts of caulis spatholobi, 0.5 to 3 parts of raw astragalus membranaceus, 2 to 4 parts of lalang grass rhizome, 2 to 4 parts of radix pseudostellariae, 2 to 4 parts of white paeony root, 2 to 4 parts of prepared rhizome of rehmannia, 2 to 4 parts of radix ophiopogonis, 2 to 4 parts of rehmannia glutinosa, 2 to 4 parts of baked ginger, 2 to 4 parts of cortex cinnamomi, 2 to 4 parts of unprocessed dandelion and 0.5 to 3 parts of wolfberries. The invention further provides a method for preparing spiced duck webs. The spiced duck webs prepared according to the method via utilization of brine prepared by virtue of the formula of the spiced seasoning are crisp in skin, tender in meat, mellow in taste and pure and simple in aroma, so that the spiced duck webs can fully meet public tastes and have the functions of obviously clearing fever and reducing internal heat.

Description

technical field [0001] The invention relates to the field of stewed products processing, in particular to a method for making stewed duck feet. Background technique [0002] Duck paws are rich in collagen, which is comparable in nutrition to bear paws of the same quality. The palm is the basic organ of movement, with many tendons, thick skin, and no flesh. If there are more tendons, it will be chewy, if the skin is thick, it will contain soup, and if there is less meat, it will be easy to taste. From a nutritional point of view, duck feet contain more protein, low sugar, and little fat, so duck feet can be called an excellent diet food. Duck feet belong to the category of duck meat. From the perspective of traditional Chinese medicine, it is cold and cool. It has an auxiliary therapeutic effect on endocrine system diseases, so it is suitable for people with bone malnutrition. [0003] With the rapid development of the food processing industry, stewed duck feet have gradua...

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for making stewed duck feet, the main purpose of which is to overcome the defect that the existing stewed duck feet are easy to get angry