CN102972729A - Seasoning for preparing duck meat product - Google Patents

Seasoning for preparing duck meat product Download PDF

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Publication number
CN102972729A
CN102972729A CN2012105946699A CN201210594669A CN102972729A CN 102972729 A CN102972729 A CN 102972729A CN 2012105946699 A CN2012105946699 A CN 2012105946699A CN 201210594669 A CN201210594669 A CN 201210594669A CN 102972729 A CN102972729 A CN 102972729A
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CN
China
Prior art keywords
parts
duck
seasoning
condiment
duck meat
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN2012105946699A
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Chinese (zh)
Inventor
杨建民
Original Assignee
杨建民
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 杨建民 filed Critical 杨建民
Priority to CN2012105946699A priority Critical patent/CN102972729A/en
Publication of CN102972729A publication Critical patent/CN102972729A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a seasoning for preparing a duck meat product. The seasoning comprises the following raw materials: 1 part of piper longum, 2 parts of semen myristicae, 3 parts of cinnamon, 1 part of fennel, 0.5 part of clove, 1 part of rhizoma kaempferiae, 0.5 part of galangal fruit, 1.5 parts of pericarpium citri reticulatae, 1 part of wild pepper, 1 part of white pepper, 0.5 part of fructus amomi, 0.5 part of costustoot, 0.5 part of amomum fruit, 1.5 parts of cassia bark, 0.5 part of anise, 0.5 part of galangal, 0.5 part of radix angelicae and 0.5 part of betel nut. The duck meat product prepared by the seasoning has the healthcare effects of invigorating blood circulation, alleviating pain, invigorating stomach, helping digestion, relieving heat, eliminating dampness, clearing away heat and toxic materials and the like. The smell and the foreign flavor of a duck are removed, the fragrance is increased, the color is enhanced, the fatness is reduced, and the duck meat is tender, chewable, and delicious in mouth feel, can be nutritionally absorbed and can keep the beauty and the health of the people.

Description

A kind of condiment for the preparation of Duck Products
Technical field
The invention belongs to the food ingredient technical field, be specifically related to a kind of composite flavouring that Duck Products is used of making.
Background technology
In the prior art, the condiment flavor green onion commonly used of culinary art duck, ginger, garlic, anise etc., condiment is on the market joined the siccative condiment that mostly is single, be difficult to hold kind and the quantity of material when people use, condiment is tasty slow, and color and luster is poor, taste does not reach effect, and health-care effect is also not obvious.It is thinner to the present invention is directed to the duck skin, and fiber is thicker, and the characteristics that connective tissue is less provide a kind of duck processing medical food condiment that contains multiple spices medicinal ingredient.
Summary of the invention
The duck processing composite flavouring that the objective of the invention is to provide a kind of for above-mentioned situation and contain several kinds of Chinese medicinal materials, has health-care effect, mouthfeel is good.
Condiment of the present invention is comprised of the raw material of following parts by weight: 1 part of piper longum, 2 parts of semen myristicae, 3 parts of Chinese cassia trees, 1 part of fennel seeds, 0.5 part of cloves, 1 part of kaempferia galamga, 0.5 part of brigand, 1.5 parts of dried orange peels, 1 part in Chinese prickly ash, 1 part of white pepper, 0.5 part of fructus amomi, 0.5 part of the banksia rose, 0.5 part of tsaoko, 1.5 parts on cassia bark, anistree 0.5 part, 0.5 part of galingal, 0.5 part of the root of Dahurain angelica, 0.5 part of betel nut.
Above-mentioned raw materials gets final product through pulverizing, mixing.Can be used for stewing, boil, braise in soy sauce, mutton cooked in a chafing pot, the method such as pickle carry out the processing of Duck Products.
The present invention adopts and contains the condiment that piper longum, cloves, dried orange peel etc. have 15 kinds of Chinese medicines, has the various health care functions such as relieving pain and activating blood circulation, stomach strengthening and digestion promoting, loose wind clearing damp, heat-clearing detoxification.Go the raw meat removal of impurities, Titian is hyperchromic, reduces greasyly, makes duck tender and mashed, tasty mouthfeel, and nutrient absorption, beauty treatment is health again.
The specific embodiment
The applicant has carried out long-term research according to the characteristics of duck self to component and the proportioning of condiment, has obtained the best condiment of preparation Duck Products effect, thereby has facilitated the present invention.
Medicinal material for the present invention uses can buy from pharmacy, and innovative point of the present invention is the composite synergy in the medicinal material, and special restriction is not done in the source.
Get piper longum 10g, semen myristicae 20g, Chinese cassia tree 30g, fennel seeds 10g, cloves 5g, kaempferia galamga 10g, brigand 5g, dried orange peel 15g, Chinese prickly ash 10g, white pepper 10g, fructus amomi 5g, banksia rose 5g, tsaoko 5g, cassia bark 15g, anistree 5g, galingal 5g, root of Dahurain angelica 5g, betel nut 5g will just make condiment of the present invention after the above-mentioned medicinal material mixing.
The duck chafing dish that utilizes embodiment 1 to make, meat is tender fine and smooth, fragrance is dense, delicious flavour, a plurality of families used estimate fine.The Cold spiced duck pawl of making, weak point consuming time, bright fragrant soft mashed, make people's appetite-stimulating indigestion-relieving.
Condiment of the present invention culinary art duck can effectively remove raw meat, and is inside and outside tasty, the color and luster nature, and tasty flavouring, form is good, therefore can make the Duck Products tasty mouthfeel made, enjoy endless aftertastes, and has good market popularization value.

Claims (4)

1. a condiment for preparing duck food is characterized in that described condiment is comprised of the raw material of following parts by weight: 1 part of piper longum, 2 parts of semen myristicae, 3 parts of Chinese cassia trees, 1 part of fennel seeds, 0.5 part of cloves, 1 part of kaempferia galamga, 0.5 part of brigand, 1.5 parts of dried orange peels, 1 part in Chinese prickly ash, 1 part of white pepper, 0.5 part of fructus amomi, 0.5 part of the banksia rose, 0.5 part of tsaoko, 1.5 parts on cassia bark, anistree 0.5 part, 0.5 part of galingal, 0.5 part of the root of Dahurain angelica, 0.5 part of betel nut.
2. the application of condiment claimed in claim 1 in the preparation Duck Products.
3. Duck Products, described pork product prepares with condiment claimed in claim 1.
4. Duck Products as claimed in claim 1 is duck pawl, duck wing.
CN2012105946699A 2012-12-31 2012-12-31 Seasoning for preparing duck meat product Pending CN102972729A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2012105946699A CN102972729A (en) 2012-12-31 2012-12-31 Seasoning for preparing duck meat product

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2012105946699A CN102972729A (en) 2012-12-31 2012-12-31 Seasoning for preparing duck meat product

Publications (1)

Publication Number Publication Date
CN102972729A true CN102972729A (en) 2013-03-20

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN2012105946699A Pending CN102972729A (en) 2012-12-31 2012-12-31 Seasoning for preparing duck meat product

Country Status (1)

Country Link
CN (1) CN102972729A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549235A (en) * 2013-10-30 2014-02-05 湖北小胡鸭食品有限责任公司 Processing method for removing meat smell of chicken, duck and goose
CN105077269A (en) * 2015-07-13 2015-11-25 贾睿冰 Medicined diet seasoning recipe
CN105211912A (en) * 2015-11-04 2016-01-06 安徽真心食品有限公司 Tonic Chinese herbal medicine duck pawl preparation method
CN107736604A (en) * 2017-11-06 2018-02-27 刘小楚 Culinary art condiment and preparation method thereof
CN108576751A (en) * 2018-04-26 2018-09-28 北京盛聚玄德商贸有限公司 A kind of manufacture craft of sauce halogen soup and stewed duck with bean sauce
CN111543618A (en) * 2020-06-08 2020-08-18 武汉周记食品技术开发有限公司 Traditional Chinese medicine bag formula for marinated meat

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1114870A (en) * 1994-07-15 1996-01-17 李瑞生 Meat food with Xinjiang flavour
CN1120404A (en) * 1994-10-11 1996-04-17 张庆岚 Method for prodn. of crisp fried duck
CN1404767A (en) * 2001-09-14 2003-03-26 林成军 Pipa duck
KR100555218B1 (en) * 2005-12-26 2006-03-03 이봉구 Method of cooking bulcho sulfur fed duck jeonkol
CN101194727A (en) * 2006-12-05 2008-06-11 吉卫东 Method for preparing griddle cooked duck heads chafing dish
KR100849460B1 (en) * 2008-02-28 2008-07-30 정명자 Smoking of duck meat using ginseng steamed red and that of manufacturing method

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1114870A (en) * 1994-07-15 1996-01-17 李瑞生 Meat food with Xinjiang flavour
CN1120404A (en) * 1994-10-11 1996-04-17 张庆岚 Method for prodn. of crisp fried duck
CN1404767A (en) * 2001-09-14 2003-03-26 林成军 Pipa duck
KR100555218B1 (en) * 2005-12-26 2006-03-03 이봉구 Method of cooking bulcho sulfur fed duck jeonkol
CN101194727A (en) * 2006-12-05 2008-06-11 吉卫东 Method for preparing griddle cooked duck heads chafing dish
KR100849460B1 (en) * 2008-02-28 2008-07-30 정명자 Smoking of duck meat using ginseng steamed red and that of manufacturing method

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103549235A (en) * 2013-10-30 2014-02-05 湖北小胡鸭食品有限责任公司 Processing method for removing meat smell of chicken, duck and goose
CN105077269A (en) * 2015-07-13 2015-11-25 贾睿冰 Medicined diet seasoning recipe
CN105211912A (en) * 2015-11-04 2016-01-06 安徽真心食品有限公司 Tonic Chinese herbal medicine duck pawl preparation method
CN107736604A (en) * 2017-11-06 2018-02-27 刘小楚 Culinary art condiment and preparation method thereof
CN108576751A (en) * 2018-04-26 2018-09-28 北京盛聚玄德商贸有限公司 A kind of manufacture craft of sauce halogen soup and stewed duck with bean sauce
CN111543618A (en) * 2020-06-08 2020-08-18 武汉周记食品技术开发有限公司 Traditional Chinese medicine bag formula for marinated meat

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Application publication date: 20130320