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A preparation method of nut and fruit roasted duck legs

A technology of roasting duck legs and nuts, which is applied in food preparation, the function of food ingredients, food ingredients containing natural extracts, etc., can solve the problem of greasy, etc., and achieve the effect of increasing health care function, mellow taste and rich nutrition

Inactive Publication Date: 2015-08-26
ANHUI XIANZHIYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, the roast duck on the market is eaten in a single way. Although the roast duck contains a lot of nutrition, people will feel a little greasy if they eat too much.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0028] The present invention will be further described below in conjunction with specific examples.

[0029] A kind of preparation method of roasted duck leg with nuts of the present invention comprises the following steps:

[0030] A. Nut flour preparation

[0031] Raw materials are calculated in parts by weight, select fresh ginkgo fruit 50, crabapple fruit 80, and hawthorn 20, place them in an oven at 55 to 65°C for hot air baking for 3.5 to 5.5 hours, shell and coat them; put the nuts at 60°C Soak in 1-3% table salt, 0.6-0.8% citric acid and 0.5-1% hot water solution at ~70°C for 15-20 minutes to remove toxins from the nuts; place the drained nuts in an oven Medium-dry drying, ultra-high-speed crushing for 30 minutes, the crushing particle size is 60-80 mesh, and nut powder is obtained. The nut drying step is to bake at 120°C-150°C for 25 minutes, and then use 80°C- Dry at 100°C until the moisture content of the nuts is less than 6%;

[0032] B. Treatment of duck legs ...

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PUM

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Abstract

The present invention discloses a preparation method of nut and fruit roasted duck legs, which belongs to the technical field of meat product processing. The preparation method comprises the following steps of: A. preparation of nut and fruit powder; B. treatment of duck legs; and C. preparation of nut and fruit roasted duck legs. The preparation method uses high-quality ginkgo fruits, malus prunifolia, haws and high-quality duck legs as raw materials and combines the materials with nutrient extract liquid, and the prepared nut and fruit roasted duck legs have a golden yellow color and luster, a low salt content, a mellow and thick taste with a fruity fragrance. Meanwhile, the health-care function is provided at the same time, and the extract liquid is added with Chinese sauerkraut to make the prepared duck legs non-greasy. The nut and fruit roasted duck legs are convenient to carry, can be consumed instantly upon opening of bags, have rich nutrition and unique mouthfeel, are full of chewiness, and have effects of preventing fatigue and aging, lowering blood pressure, improving appetite and promoting digestion, building body and tonifying yang, strengthening spleen and nourishing stomach, clearing away heat and cooling blood, promoting blood circulation and removing blood stasis, and improving sleeping quality.

Description

technical field [0001] The invention relates to the technical field of meat product processing, in particular to a method for preparing roasted duck legs with nuts. Background technique [0002] Meat is the main source of protein for people to obtain daily, which is related to people's health. The most common food people eat is meat cooked by themselves, which is very inconvenient, especially for people who are busy with work and study. Raw processed meat has a good taste, rich nutrition, and is easy to carry, ready to eat after opening the bag. [0003] Roast duck legs contain protein, fat, water, vitamin B1, B2, calcium, phosphorus, iron and other nutrients, and the content is very rich. Then the protein content in roast duck legs is about 16% to 25%, which is much higher than that of other poultry meat. Furthermore, roast duck contains almost all the amino acids needed by the human body, and the content of two umami-flavored amino acids is higher than that of other ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/36A23L1/01A23L1/015A23L1/30A23L5/10A23L5/20A23L13/50A23L25/00
CPCA23V2002/00A23V2200/30A23V2200/302A23V2200/31A23V2200/32A23V2200/326A23V2250/21
Inventor 叶键
Owner ANHUI XIANZHIYUAN FOOD
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