CN103393134B - Preserved duck meat capable of tonifying kidney and benefiting qi and preparation method thereof - Google Patents

Abstract

The invention discloses preserved duck meat capable of tonifying kidney and benefiting qi. The preserved duck meat capable of tonifying kidney and benefiting qi is prepared from the following raw materials in parts by weight: 70-80 parts of duck das brustfleisch, 3-4 parts of pulp of fructus corni, 2-3 parts of Chinese yam, 2-3 parts of medlar, 1-2 parts of mulberry leaves, 1-2 parts of prepared rehmannia root, 1-2 parts of poria cocos, 1-2 parts of rhizoma alismatis, 2-3 parts of cistanche, 2-3 parts of moutan bark, 1-2 parts of root of bidentate achyranthes, 2-3 parts of schisandra chinensis, 1-2 parts of fructus psoraleae, 1-2 parts of milkvetch and a defined amount of lemon juice. Duck skin, fat and duck bone are minced, nutritional ingredients of the duck skin, fat and duck bone are extracted and returned into duck meat, resource waste is reduced, a reasonable process is adopted for making preserved duck meat, Chinese herbal medicinal ingredients having the effects of tonifying kidney and benefiting qi are added into the duck meat, the nutritional value of the preserved duck meat is improved, the prepared preserved duck meat is convenient to carry, ready to eat after being opened, good in taste and chewable and has fragrance of lemon and broad market prospect.

Description

A kind of duck meat chest of tonifying Qi of the kidney and preparation method thereof

Technical field

The present invention relates to a kind of food, particularly relate to a kind of duck meat chest of tonifying Qi of the kidney and preparation method thereof.

Background technology

On the market green meat is made into leisure food jerky at present, is not only convenient for carrying, nutritious, also tasty, the dark welcome by consumer.The multiple traditional Chinese medicine ingredients with effect of tonifying Qi of the kidney is added in duck meat chest by the present invention, improves its nutritive value.

Summary of the invention

Instant invention overcomes deficiency of the prior art, provide a kind of duck meat chest of tonifying Qi of the kidney and preparation method thereof.

The present invention is achieved by the following technical solutions:

A duck meat chest of tonifying Qi of the kidney is made up of the raw material of following weight parts:

Duck breast 70-80, dogwood fruit 3-4, Chinese yam 2-3, fruit of Chinese wolfberry 2-3, mulberry leaf 1-2, prepared rhizome of rehmannia 1-2, Poria cocos 1-2, rhizoma alismatis 1-2, saline cistanche 2-3, moutan bark 2-3, root of bidentate achyranthes 1-2, fruit of Chinese magnoliavine 2-3, Psoralea corylifolia 1-2, Radix Astragali 1-2, lemon juice are appropriate.

A preparation method for the duck meat chest of tonifying Qi of the kidney, comprises the following steps:

(1) by the peeling of fresh duck breast and fat, reject bone, repair shaping, be cut into the sliced meat of 3-4mm;

(2) duck skin, fat, duck bone are rubbed, mix with chilli powder 2-3, the salt 4-5 of following weight parts, white granulated sugar 12-14, green onion end 1-2, galangal end 5-6, add the yellow rice wine of gross weight 7-8 times, water proof heating and cooking 2-3 hour, filter and remove residue, obtains baste;

(3) soaked by above-mentioned duck sheet baste, at 35-40 DEG C, soak 2-3 hour, taking-up drains, at 60-70 DEG C, toast 5-6 hour;

(4) dogwood fruit, Chinese yam, the fruit of Chinese wolfberry, mulberry leaf, prepared rhizome of rehmannia, Poria cocos, rhizoma alismatis, saline cistanche, moutan bark, the root of bidentate achyranthes, the fruit of Chinese magnoliavine, Psoralea corylifolia, the Radix Astragali are pulverized, add 10-12 times of clear water, 1-2 hour is incubated at 60-70 DEG C, be heated to boiling, keep boiling 28-35 minute, filter and obtain extract;

(5) baked duck sheet is put into extract, little fire stews to moisten 2-3 hour, takes out airing 18-20 hour;

(6) smoke solution is mixed with soy sauce, the duck sheet shone is flooded, soak 40-50 minute, take out and send in drying room, toast at 75-80 DEG C, within bake process every 8-10 minute, spray lemon juice on duck sheet, take out after 3-4 hour and be cooled to room temperature;

(7) by cooled duck sheet conventional sterilization, quantitative package, finished product is obtained.

Compared with prior art, advantage of the present invention is:

Duck skin, fat, duck bone rub by the present invention, extract its nutritional labeling, are returned in duck, decrease the wasting of resources, adopt rational technique to make duck meat chest, the traditional Chinese medicine ingredients with effect of tonifying Qi of the kidney is added in duck, improve the nutritive value of duck meat chest, the duck meat chest made is easy to carry, instant bagged, mouthfeel is good, is rich in and chews strength, there is lemon delicate fragrance, have wide market prospects.

Detailed description of the invention

Below in conjunction with embodiment, the present invention is described in further detail:

Embodiment:

A duck meat chest of tonifying Qi of the kidney is made up of the raw material of following weight parts (jin):

Duck breast 70, dogwood fruit 3, Chinese yam 2, the fruit of Chinese wolfberry 2, mulberry leaf 1, prepared rhizome of rehmannia 1, Poria cocos 1, rhizoma alismatis 1, saline cistanche 2, moutan bark 2, the root of bidentate achyranthes 1, the fruit of Chinese magnoliavine 2, Psoralea corylifolia 1, the Radix Astragali 1, lemon juice are appropriate.

A preparation method for the duck meat chest of tonifying Qi of the kidney, comprises the following steps:

(1) by the peeling of fresh duck breast and fat, reject bone, repair shaping, be cut into the sliced meat of 3mm;

(2) duck skin, fat, duck bone are rubbed, mix with the chilli powder 2 of following weight parts (jin), salt 4, white granulated sugar 12, green onion end 1, galangal end 5, add the yellow rice wine of gross weight 8 times, water proof heating and cooking 2 hours, filter and remove residue, obtains baste;

(3) soaked by above-mentioned duck sheet baste, soak 3 hours at 35 DEG C, taking-up drains, and toasts 6 hours at 60 DEG C;

(4) dogwood fruit, Chinese yam, the fruit of Chinese wolfberry, mulberry leaf, prepared rhizome of rehmannia, Poria cocos, rhizoma alismatis, saline cistanche, moutan bark, the root of bidentate achyranthes, the fruit of Chinese magnoliavine, Psoralea corylifolia, the Radix Astragali are pulverized, add 12 times of clear water, at 70 DEG C, be incubated 1 hour, be heated to boiling, keep boiling 30 minutes, filter and obtain extract;

(5) baked duck sheet is put into extract, little fire stews to moisten 2 hours, takes out airing 20 hours;

(6) smoke solution is mixed with soy sauce, the duck sheet shone is flooded, soak 40 minutes, take out and send in drying room, toast at 80 DEG C, within bake process every 8 minutes, spray lemon juice on duck sheet, take out after 3 hours and be cooled to room temperature;

(7) by cooled duck sheet conventional sterilization, quantitative package, finished product is obtained.

Claims (1)

1. a duck meat chest of tonifying Qi of the kidney, it is characterized in that being made up of the raw material of following weight parts:

Duck breast 70-80, dogwood fruit 3-4, Chinese yam 2-3, fruit of Chinese wolfberry 2-3, mulberry leaf 1-2, prepared rhizome of rehmannia 1-2, Poria cocos 1-2, rhizoma alismatis 1-2, saline cistanche 2-3, moutan bark 2-3, root of bidentate achyranthes 1-2, fruit of Chinese magnoliavine 2-3, Psoralea corylifolia 1-2, Radix Astragali 1-2, lemon juice are appropriate;

The described duck meat chest of tonifying Qi of the kidney, is prepared from by following steps:

(1) by the peeling of fresh duck breast and fat, reject bone, repair shaping, be cut into the sliced meat of 3-4mm;

(2) duck skin, fat, duck bone are rubbed, mix with chilli powder 2-3, the salt 4-5 of following weight parts, white granulated sugar 12-14, green onion end 1-2, galangal end 5-6, add the yellow rice wine of gross weight 7-8 times, water proof heating and cooking 2-3 hour, filter and remove residue, obtains baste;

(3) soaked by above-mentioned duck sheet baste, at 35-40 DEG C, soak 2-3 hour, taking-up drains, at 60-70 DEG C, toast 5-6 hour;

(4) dogwood fruit, Chinese yam, the fruit of Chinese wolfberry, mulberry leaf, prepared rhizome of rehmannia, Poria cocos, rhizoma alismatis, saline cistanche, moutan bark, the root of bidentate achyranthes, the fruit of Chinese magnoliavine, Psoralea corylifolia, the Radix Astragali are pulverized, add 10-12 times of clear water, 1-2 hour is incubated at 60-70 DEG C, be heated to boiling, keep boiling 28-35 minute, filter and obtain extract;

(5) baked duck sheet is put into extract, little fire stews to moisten 2-3 hour, takes out airing 18-20 hour;

(6) smoke solution is mixed with soy sauce, the duck sheet shone is flooded, soak 40-50 minute, take out and send in drying room, toast at 75-80 DEG C, within bake process every 8-10 minute, spray lemon juice on duck sheet, take out after 3-4 hour and be cooled to room temperature;

(7) by cooled duck sheet conventional sterilization, quantitative package, finished product is obtained.