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Preparation method of duck feet capable of protecting intestines and stomach

A duck claw and stomach technology, which is applied in the field of duck claw preparation for stomach protection, can solve problems such as affecting the quality of duck claw, and achieve the effects of protecting stomach, speeding up coloring, and simple production process.

Inactive Publication Date: 2016-08-17
杨长春
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a method for preparing duck feet that protects the gastrointestinal

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0016] A method for preparing duck feet for protecting the intestines and stomach, comprising the following steps:

[0017] (1) After processing and cleaning the raw duck feet, boil water in a pot to 40-50°C, add mulberry wine equivalent to 2-3% of the water weight in the pot, continue heating to 70-80°C, and put in the duck feet , turn off the heat, blanch the duck feet in the pot for 1-2 minutes, take them out, drain and set aside;

[0018] (2) Lay the mixture of sugar, pine branches, chestnut shells, bagasse, wine trough and grain buds on the bottom of the casserole, set up a bamboo frame on top, spread the duck feet prepared in step (1) on the bamboo frame, cover After covering, turn on the high heat and heat for 2 minutes, then turn to low heat and continue to heat for 5 minutes, then take it out;

[0019] (3) Make the material bag, the material of the material bag includes: anise, tangerine peel, angelica, clove, grass fruit, nutmeg, pepper, codonopsis, Ophiopogon japon...

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PUM

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Abstract

The invention discloses a preparation method of duck feet capable of protecting intestines and stomach. The preparation method comprises the following steps: after a raw material chicken is cleanly processed, removing foam to remove fishiness by water in which mulberry wine is added; then, carrying out coloring smoking on the duck feet in a marmite by mixed materials; then, carrying out red cooking in the marmite; adding sweet-scented osmanthus, lotus seed and mulberry wine to improve the flavor and the nutrition value. Compared with the prior art, the preparation method has the following advantages that a duck foot manufacture technology is simple, raw materials are environment-friendly and healthy, the color of the duck feet is bright and lasting since white sugar and various materials are mixed to smoke and steam the duck feet, and the mulberry wine is added in a blanching process so as to be favorable for quickening coloring; the mixed materials, a condiment package, the sweet-scented osmanthus, the lotus seed and the mulberry wine added in the processes of smoking, steaming and red cooking can improve the flavor and the taste of the duck feet, the duck feet conform to the flavor of most people, have rich nutrition value and are easy in digestion, people do not get inflamed after eating the duck feet for a long time, the duck feet also can perform a certain function of protecting intestines and stomach, and people subjected to syndrome of deficient cold of spleen and stomach also can eat the duck feet.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing duck feet for protecting the intestines and stomach. Background technique [0002] Duck feet are rich in protein, low in sugar, and low in fat. They have the functions of warming the middle and replenishing qi, replenishing essence and marrow, promoting blood circulation and regulating menstruation. However, eating too much can easily cause spleen and stomach deficiency and coldness. Nowadays, people pursue healthy weight loss. As an excellent weight loss food, Duck feet are welcomed by dieters. In the current processing of duck feet, various additives are usually added for coloring, preservation and flavor enhancement. If not handled properly, the quality and color of duck feet will be easily reduced. There are certain health risks to the human body. Contents of the invention [0003] The object of the present invention is to provide...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 杨长春
Owner 杨长春
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