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Roast duck with mint cooling and refreshing fragrance and preparation method thereof

A cool and fragrant technology, which is applied in the field of mint cool and fragrant roast duck and its preparation, can solve the problems that the roast duck has no health care effect and does not meet people's eating requirements, and achieve the effect of increasing appetite and helping digestion

Inactive Publication Date: 2015-01-28
五河县鑫旺清真食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing roast duck does not have health care effect, and cannot satisfy people's eating requirements more and more

Method used

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Effect test

Embodiment Construction

[0015] A mint-flavored roast duck is made from the following raw materials in parts by weight: whole duck 200, salt 7, pepper oil 4, chicken essence 1, soy sauce 3, chrysanthemum 5, mint juice 8, jackfruit 5, cress 4, tea tree Mushroom 5, bean curd skin 3, camellia oil 2, chicken wing tips 8, soybean paste 5, sauerkraut powder 4, leek root 1, perilla seed 1, fenugreek 1, cicada slough 0.5, pear leaves 0.5, appropriate amount of water, nutritional supplement 100 ;

[0016] The nutritional supplement is made of the following raw materials in parts by weight: white lentils 4, citrus 2, papaya 2, chocolate biscuits 3, sesame oil 2, ginger soaked in vinegar 2, powder skin 3, pig skin 6, peanut shell 2, ginger leaf 1 , calcined oyster 2, apple blossom 1, gallinacea 0.5, appropriate amount of water;

[0017] The preparation method of the nutritional supplement is as follows: (1) mix pigskin, peanut shells, ginger leaves, calcined oysters, apple blossoms, and gallinacea, add ...

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Abstract

The invention discloses a roast duck with mint cooling and refreshing fragrance and a preparation method thereof. The roast duck is prepared from the following raw materials in parts by weight: 200-210 parts of a whole duck, 7-9 parts of salt, 4-5 parts of pepper oil, 1-2 parts of chicken powder, 3-4 parts of soybean sauce, 5-6 parts of chrysanthemum, 8-10 parts of mint juice, 5-7 parts of jack fruit, 4-5 parts of cress, 5-6 parts of agrocybe cylindracea, 3-4 parts of skins of soya-bean milk, 2-3 parts of camellia oil, 8-9 parts of chicken wing tips, 5-7 parts of soybean paste, 4-5 parts of pickled Chinese cabbage powder, 1-2 parts of fragrant-flowered garlic roots, 1-2 parts of fructus perillae, 1-2 parts of fenugreek, 0.5-1 part of periostracum cicada, 0.5-1 part of pear leaves, a proper amount of water and 100-110 parts of a nutritional auxiliary. The mint juice which is added into reasoning juice has the functions of refreshing and nourishing mind, dispelling wind and insulating, enhancing the appetite, helping digestion and clearing heat from throat. The traditional Chinese medicines which are added have the functions of clearing away heat and toxic materials, regulating qi to alleviate pain, depressing qi and dissolving phlegm, relieving cough and asthma and lubricating the intestines.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a roast duck with mint refreshing fragrance and a preparation method thereof. Background technique [0002] The roast duck is made of high-quality meat duck, roasted over charcoal fire, with ruddy color and fat but not greasy meat. It is famous both at home and abroad for its bright red color, tender meat, mellow taste, fat but not greasy. Existing roast duck does not have health-care effect, and more and more does not satisfy people's edible requirements. Contents of the invention [0003] The purpose of the present invention is to make up for the defects of the prior art, and to provide a roast duck with mint refreshing fragrance and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A roast duck with mint refreshing fragrance is made of the following raw materials in parts by weight:...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/30A23L33/105
CPCA23L13/428A23L13/50A23L33/10A23V2002/00
Inventor 沙亮亮
Owner 五河县鑫旺清真食品有限公司
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