CN103798826A - Method for making sauce marinated healthcare duck by using Cherry Valley duck - Google Patents
Method for making sauce marinated healthcare duck by using Cherry Valley duck Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a processing method for making a sauce marinated healthcare duck by using a Cherry Valley duck. The diligent selected Cherry Valley duck is used as a main material, and the method comprises the steps of selecting the raw material duck, settling the duck, pickling, frying in oil to color, marinating in sause, marinating in Chinese herbal medicines, making germ peptone, packaging a finished product and the like. The duck is golden and bright in appearance, unique in favor, delicious and tasty, fine and tender in meat, rich in nutrition and health care and life-maintaining; the product can tonify the spleen, nourish the stomach, strengthen bone and enrich essence, has a good healthcare effect and improves the grade of a duck product. According to the method, the modern duck marinating process and the conventional medicine nourishing food are combined together, the product meets the requirements of wide customers on nutrition, heath, convenience and security, and the method is applicable to large-scale processing and production of Cherry Valley ducks.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method of making sauce halogen health duck with cherry valley duck.
Background technology
Sauced duck meat is the dish of firing of a kind of duck, and because of technique difference, finished product local flavor is also different.Along with the raising of people's living standard and health perception, from turning to gradually the pursuit to meat products quality to the number needs of meat products, the quality of meat products and health care have risen to space of top prominence, trend towards the future development of nutrition, health, health care, safety.
Cherry valley duck is the supporting system white plumage meat duck of Britain's Growth of Cherry Valley farm seed selection, is the good large-scale meat duck varieties in the world.Cherry valley duck lean meat is many, lean, be rich in the amino acid and protein of needed by human body, and cholesterol and heat low, fine and tender taste, delicious fresh perfume (or spice), meeting the requirement of low cholesterol, less salt, low fat and high protein, how this natural material is made to the unique flavor that people like, tasty food, is the technical issues that need to address.
Summary of the invention
The invention provides a kind of processing method of making sauce halogen health duck with cherry valley duck, this product is tasty, fine and tender taste, nutritious, health care, has promoted duck class.
technical scheme of the present invention:
A method of making sauce halogen health duck with cherry valley duck, comprises the following steps:
(1) selection of raw duck and arrangement: choose health, fresh and alive cherry valley duck, remove drake feather after slaughtering, through decaptitating, neck, oil gland, the inner washout of rushing, removes blood stains, by whole duck hang on frame, moisture content in the clean body surface of the drop of reaching the standard grade and chamber;
(2) pickle: take the duck ketoboidies 60-70kg after arrangement, with refined salt, duck ketoboidies surface and abdominal cavity are evenly smeared, leave standstill 1-1.5h, then put into the bittern making and pickle 1.5-3h; The method for making of bittern is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, and surperficial moisture content dries in the air; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; The duck of upper fried sugar is carried out fried, oil temperature 180-200 ℃ when frying, the fried time is 1-2min, is friedly purplish red to duck body surface;
(4) halogen material sauce halogen: drink water 70-75kg, add salt 3-3.5kg, leg of pork bone 25-30 kg, the old duck skeleton of cherry valley duck 30-35 kg, ginger 400-450g, chilli 500-600g, anistree 120-130g, Chinese prickly ash 200-250g, pepper 180-200g, cloves 18-20g, meat bandit 130-150g, Sha Ren 110-120g, fennel seeds 18-20g, dried orange peel 80-100g, cassia bark 80-100g, boil 1-1.5 hour, after cooling, obtain sauce halogen soup stock, for subsequent use;
The sauce halogen soup stock preparing is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min; Add white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, little fire is boiled in a covered pot over a slow fire 20-25min, fully immerses in Cold spiced duck the composition in medicinal material, makes sauced duck meat semi-finished product;
(6) glue peptone is made: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, after 20 minutes, treat that gelatin fully expands, add the sauce halogen soup stock 4kg making, in vapor can, within 20 minutes, dissolve to it with vapour cooking, stir, make glue peptone juice;
(7) finished product packing: the weight ratio collocation by the sauced duck meat semi-finished product that make and glue peptone juice with 4-3:1, cooling pack with aluminum foil composite packaging bag afterwards, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally the finished product of packaging bag is tested.
Wherein duck ketoboidies net weight is 1-1.2kg/;
When described step (2) is pickled, bittern 3 twice-cooked stir-fryings that often salt down are boiled 1 time, and add salt to saturated; Salting period is 1.5h in summer, winter 3h.
Wherein the Chinese medicine of step (5) is bundled into and is divided into: hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g.
positive beneficial effect of the present invention:
The present invention, take cherry valley duck as primary raw material, boils processing through special sauce halogen materials, outward appearance pure gold light, product special flavour uniqueness, tasty, fine and tender taste, nutritious, health care, the cherry valley duck of this processes, strengthening spleen and nourishing stomach, strong bone are strengthened essence, have promoted the class of duck.
In the inventive method, the duck being immersed in thick gravy first boiled with big fire and maintains a period of time, then use the method that moderate heat continues to boil instead, being not only conducive to the rapid slaking of raw material and the degreasing of duck, going raw meat and fine and tender taste, change slag, tasty; Moderate heat slowly boils to reach and slowly soaks the object of robbing taste, can make the fragrance of meat itself fully demonstrate, and fine and tender taste, without greasy feeling, taste good mouthfeel.
Product of the present invention boils after processing through special sauce halogen materials, again via the food materials auxiliary material digestion of hawthorn, Radix Glycyrrhizae, the red multiple integration of drinking and medicinal herbs such as cool, product makes full use of the nutrients such as the methyl amimoacetic acid that is rich in duck, protein, vitamin, potassium, magnesium, by warm in nature duck compatible with raw material integration of drinking and medicinal herbs, duck is borrowed the efficacy of a drug, Chinese medicine is borrowed food prestige, becomes the ticbit of a kind of nutrition, medicated nourishing.
The present invention adopts Chinese medicine extractive stew in soy sauce duck, then uses glue peptone and the combination of sauce halogen soup stock, can effectively remove the fishy smell of arrogating to oneself of duck, strengthens drug effect, has promoted edibility and the product specification of duck.
The present invention uses leg of pork bone and old duck skeleton to stew soup, and can not only make the fragrance of leg of pork bone fully enter juice, improves mouthfeel, and bone collagen abundant in duck bone, Phospholipids, phosphoprotein etc. can be dissolved in juice, has given prominence to the peculiar flavour of duck.
The selected Chinese medicine material of the present invention all belongs to integration of drinking and medicinal herbs material, and its taste is sweet flat, without bias of medicine, and natural taste look, the duck flavour of a drug of cooking with it can infiltrate wherein, and delicious flavour has good health-care efficacy.This product can be complied with the demand of consumers in general to nutrition, health, safety, has wide market prospects.
The specific embodiment
Describe the preparation method of sauce halogen health duck of the present invention below in detail with embodiment.
embodiment 1:make a method for sauce halogen health duck with cherry valley duck, comprise raw duck selection and arrangement, pickle, fried colouring, halogen material sauce halogen, Chinese herbal medicine stew in soy sauce, glue peptone make and the step such as finished product packing, detailed process is as follows:
(1) selection of raw duck and arrangement: choose size to fit health, fresh and alive cherry valley duck, remove drake feather after slaughtering, ketoboidies net weight 1-1.2kg/ only, through decaptitating, neck, oil gland, in rush washout, remove blood stains, by whole duck hang on frame, moisture content in the clean body surface of the drop of reaching the standard grade and chamber;
(2) pickle: round the duck ketoboidies 60-70kg after reason, with refined salt, duck surface and abdominal cavity are evenly smeared, leave standstill 1h, then put into the bittern making and pickle 1.5-3h; Bittern 3 twice-cooked stir-fryings that often salt down are boiled 1 time, add salt to saturated; Pickling bittern materials is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dry surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; The duck of upper fried sugar is carried out fried, oil temperature 180-200 ℃ when frying, the fried time is 1-2min, is friedly purplish red to duck body surface;
(4) halogen material sauce halogen: drink water 70-75kg, add salt 3.5kg, leg of pork bone 30 kg, old duck skeleton 35 kg of cherry valley duck, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, boil 1-1.5 hour, after cooling, obtain sauce halogen soup stock, for subsequent use;
The sauce halogen soup stock preparing is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, little fire is boiled in a covered pot over a slow fire 20-25min, fully immerses among Cold spiced duck the composition in medicinal material, makes sauced duck meat semi-finished product; Middle cartridge bag is wherein that hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g;
(6) glue peptone is made: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, after 20 minutes, treat that gelatin fully expands, add the sauce halogen soup stock 4kg making, in vapor can, within 20 minutes, dissolve to it with vapour cooking, stir, make glue peptone juice;
(7) finished product packing: the weight ratio collocation by the sauced duck meat semi-finished product that make and glue peptone juice with 4-3:1, cooling pack with aluminum foil composite packaging bag afterwards, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
embodiment 2:basic identical with example 1, difference is:
(1) selection of raw duck and arrangement: choose the cherry valley duck after slaughtering, ketoboidies net weight 1-1.2kg/ only;
(2) pickle: round the duck ketoboidies 70kg after reason, with refined salt, duck surface and abdominal cavity are evenly smeared, leave standstill 1h, then put into the bittern making and pickle 2h; Pickling bittern materials is: in 40kg drinking water, add salt 10kg, white sugar 10g, anistree 40g, Chinese prickly ash 40g, ginger 300g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dry surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry be evenly applied to duck surface with brush, upper fried sugar, dries; The duck of upper fried sugar is carried out fried, 200 ℃ of oil temperatures when frying, fried time 1min, is friedly purplish red to duck body surface;
(4) halogen material sauce halogen: drink water 70kg, add salt 3.5kg, leg of pork bone 30 kg, old duck skeleton 35 kg of cherry valley duck, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, boil 1.5 hours, after cooling, obtain sauce halogen soup stock, for subsequent use;
The sauce halogen soup stock preparing is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Stew and boil 30min with big fire, then little fire is stewed and is boiled 25min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, little fire is boiled in a covered pot over a slow fire 20min, fully immerses among Cold spiced duck the composition in medicinal material, makes sauced duck meat semi-finished product; Middle cartridge bag is wherein that hawthorn 60g, Radix Glycyrrhizae 40g, red cool 70g, white cool 60g, tsaoko 40g, root of Dahurain angelica 30g, fructus amomi 10g, banksia rose 10g, semen myristicae 30g, dried orange peel 20g, Bi dial 10g;
(6) glue peptone is made: edible gelatin 2kg, cooling drinking water 4kg are mixed, after 20 minutes, treat that gelatin fully expands, add the sauce halogen soup stock 4kg making, in vapor can, within 20 minutes, dissolve to it with vapour cooking, stir, make glue peptone juice;
(7) finished product packing: the weight ratio collocation by the sauced duck meat semi-finished product that make and glue peptone juice with 4:1, cooling pack with aluminum foil composite packaging bag afterwards, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
embodiment 3:basic identical with example 1, difference is:
(1) selection of raw duck and arrangement: choose the cherry valley duck after slaughtering, ketoboidies net weight 1-1.2kg/ only, rounds the duck 60kg after reason;
(2) pickle: with refined salt, duck surface and abdominal cavity are evenly smeared, leave standstill 1h, then put into the bittern making and pickle 1.5h; Bittern 3 twice-cooked stir-fryings that often salt down are boiled 1 time, add salt to saturated; Pickle bittern materials: in 45kg drinking water, add salt 9kg, white sugar 12g, anistree 37g, Chinese prickly ash 35g, ginger 350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, dry surperficial moisture content; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; The duck of upper fried sugar is carried out fried, 180 ℃ of oil temperatures when frying, the fried time is 2min, is friedly purplish red to duck body surface;
(4) halogen material sauce halogen: drink water 75kg, add salt 3.5kg, leg of pork bone 30 kg, old duck skeleton 35 kg of cherry valley duck, ginger 450g, chilli 600g, anistree 130g, Chinese prickly ash 250g, pepper 200g, cloves 20g, meat bandit 150g, Sha Ren 120g, fennel seeds 20g, dried orange peel 100g, cassia bark 100g, boil 1.2 hours, after cooling, obtain sauce halogen soup stock, for subsequent use;
The sauce halogen soup stock preparing is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30min, and then little fire is stewed and boiled 25min, then adds white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, little fire is boiled in a covered pot over a slow fire 20min, fully immerses among Cold spiced duck the composition in medicinal material, makes sauced duck meat semi-finished product; Middle cartridge bag is wherein that hawthorn 60g, Radix Glycyrrhizae 40g, red cool 60-g, white cool 50g, tsaoko 30g, root of Dahurain angelica 35g, fructus amomi 15g, banksia rose 15g, semen myristicae 25g, dried orange peel 25g, Bi dial 15g;
(6) glue peptone is made: edible gelatin 2.5kg, cooling drinking water 4kg are mixed, after 20 minutes, treat that gelatin fully expands, add the sauce halogen soup stock 4kg making, in vapor can, within 20 minutes, dissolve to it with vapour cooking, stir, make glue peptone juice;
(7) finished product packing: the weight ratio collocation by the sauced duck meat semi-finished product that make and glue peptone juice with 4-3:1, cooling pack with aluminum foil composite packaging bag afterwards, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally packaging bag finished product is tested.
Claims (4)
1. a method of making sauce halogen health duck with cherry valley duck, is characterized in that: the method comprises the following steps:
(1) selection of raw duck and arrangement: choose health, fresh and alive cherry valley duck, remove drake feather after slaughtering, through decaptitating, neck, oil gland, the inner washout of rushing, removes blood stains, by whole duck hang on frame, moisture content in the clean body surface of the drop of reaching the standard grade and chamber;
(2) pickle: take the duck ketoboidies 60-70kg after arrangement, with refined salt, duck ketoboidies surface and abdominal cavity are evenly smeared, leave standstill 1-1.5h, then put into the bittern making and pickle 1.5-3h; The method for making of bittern is: in 40-45kg drinking water, add salt 9-10kg, white sugar 10-12g, anistree 37-40g, Chinese prickly ash 35-40g, ginger 300-350g, boil rear cooling, for subsequent use;
(3) fried colouring: the duck of pickling is taken out, and surperficial moisture content dries in the air; Then be boiled into liquid state slurry with honey and water by the weight ratio of 1:3, dip in slurry with brush and be evenly applied to fried sugar on duck surface, dry; The duck of upper fried sugar is carried out fried, oil temperature 180-200 ℃ when frying, the fried time is 1-2min, is friedly purplish red to duck body surface;
(4) halogen material sauce halogen: drink water 70-75kg, add salt 3-3.5kg, leg of pork bone 25-30 kg, the old duck skeleton of cherry valley duck 30-35 kg, ginger 400-450g, chilli 500-600g, anistree 120-130g, Chinese prickly ash 200-250g, pepper 180-200g, cloves 18-20g, meat bandit 130-150g, Sha Ren 110-120g, fennel seeds 18-20g, dried orange peel 80-100g, cassia bark 80-100g, boil 1-1.5 hour, after cooling, obtain sauce halogen soup stock, for subsequent use;
The sauce halogen soup stock preparing is boiled, the duck after fried is put into sauce halogen soup stock, sauce halogen soup stock palpus submergence duck body; Big fire is stewed and is boiled 30-40min, and then little fire is stewed and boiled 25-30min; Add white sugar 150g, monosodium glutamate 50g, chickens' extract 50g, ethyl maltol 10g, spices 50g;
(5) Chinese herbal medicine stew in soy sauce: add middle cartridge bag to pot, little fire is boiled in a covered pot over a slow fire 20-25min, fully immerses in Cold spiced duck the composition in medicinal material, makes sauced duck meat semi-finished product;
(6) glue peptone is made: edible gelatin 2-2.5kg, cooling drinking water 4kg are mixed, after 20 minutes, treat that gelatin fully expands, add the sauce halogen soup stock 4kg making, in vapor can, within 20 minutes, dissolve to it with vapour cooking, stir, make glue peptone juice;
(7) finished product packing: the weight ratio collocation by the sauced duck meat semi-finished product that make and glue peptone juice with 4-3:1, cooling pack with aluminum foil composite packaging bag afterwards, vacuum packaging, and use packing machine heat sealing; Put into retort and carry out high temperature sterilization, finally the finished product of packaging bag is tested.
2. the method for claim 1, is characterized in that, wherein duck ketoboidies net weight is 1-1.2kg/.
3. the method for claim 1, is characterized in that, when described step (2) is pickled, bittern 3 twice-cooked stir-fryings that often salt down are boiled 1 time, and adds salt to saturated; Salting period is 1.5h in summer, winter 3h.
4. the method as described in claim 1-3 any one, it is characterized in that, wherein the Chinese medicine of step (5) is bundled into and is divided into: hawthorn 60-70g, Radix Glycyrrhizae 40-50g, red cool 60-70g, white cool 50-60g, tsaoko 30-40g, root of Dahurain angelica 30-35g, fructus amomi 10-15g, banksia rose 10-15g, semen myristicae 25-30g, dried orange peel 20-25g, Bi dial 10-15g.
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