CN108125234A - A kind of herbal cuisine duck and preparation method thereof - Google Patents
A kind of herbal cuisine duck and preparation method thereof Download PDFInfo
- Publication number
- CN108125234A CN108125234A CN201611087933.4A CN201611087933A CN108125234A CN 108125234 A CN108125234 A CN 108125234A CN 201611087933 A CN201611087933 A CN 201611087933A CN 108125234 A CN108125234 A CN 108125234A
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- duck
- herbal cuisine
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- chive
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Abstract
The invention discloses a kind of herbal cuisine duck, the herbal cuisine duck is made of the component of following mass percent:Duck 50 55%, radix polygonati officinalis 5 5.5%, the root of straight ladybell 5.8 6.2%, shallot 4 5%, chive 2 3%, straw mushroom 3.5 4.5%, white sugar 1 2%, cooking wine 2.6 3.2% and salt 2 3%, surplus is water.Such herbal cuisine duck can supplement the nutrients substance, nourish stomach, prevent stomach cold symptom, have good health-care effect.
Description
Technical field
The present invention relates to meat product manufacture fields more particularly to a kind of herbal cuisine duck and preparation method thereof.
Background technology
It with the quickening of live and work rhythm, on the one hand causes diet irregular due to being busy with one's work, causes people normal
There is the symptom had a stomach upset, on the other hand because some food are such as excessively peppery, peracid, stomach is caused to damage.
Invention content
The technical problem to be solved in the present invention is to provide a kind of herbal cuisine duck, to solve the problems, such as to have a stomach upset.
In order to solve the above technical problems, the present invention provides a kind of above-mentioned herbal cuisine duck, the herbal cuisine duck is by following quality hundred
Divide the component composition of ratio:Duck 50-55%, radix polygonati officinalis 5-5.5%, the root of straight ladybell 5.8-6.2%, shallot 4-5%, chive 2-3%, straw mushroom
3.5-4.5%, white sugar 1-2%, cooking wine 2.6-3.2% and salt 2-3%, surplus are water
As a kind of a kind of preferred embodiment of herbal cuisine duck of the present invention, the duck selects the monthly age as the 12-24 ducks of a month
Son.
As a kind of a kind of preferred embodiment of herbal cuisine duck of the present invention, the herbal cuisine duck by following mass percent group
It is grouped as:Duck 53%, radix polygonati officinalis 5.2%, the root of straight ladybell 6%, shallot 4.5%, chive 2.3%, straw mushroom 4%, white sugar 1.2%, cooking wine 3%
With salt 2.3%, surplus is water.
The present invention also provides a kind of above-mentioned herbal cuisine duck production methods：It includes the following steps：
(1) by old duck unhairing, remove internal organ, decaptitating, go after pawl to clean it is spare；
(2) radix polygonati officinalis and the root of straight ladybell are cleaned, and is soaked in water 10-20 minutes, after being then sliced plus boiling is boiled, and is opened after boiling
Lid continues heating 15-20 minutes, obtains concentration soup；
(3) duck back is scratched, is put into pot after straw mushroom is put into duck abdomen, boiled, treat after adding in water, cooking wine and shallot
After boiling, continue to heat 20-30 minutes obtained herbal cuisine ducks；
(4) concentration soup obtained by step (2) is put into the herbal cuisine duck obtained by step (3), and add in white sugar and refined salt, treated
After heating 10-15 minutes, uncap and be sprinkled with chive, complete the production.
A kind of advantageous effect of herbal cuisine duck of the present invention is：Based on old duck, radix polygonati officinalis and the root of straight ladybell concentration soup are added in, then
Rational production method is equipped with, is made herbal cuisine duck, such herbal cuisine duck can supplement the nutrients substance, nourish stomach, prevent stomach
Sympotoms caused by cold factors shape has good health-care effect.
Specific embodiment
In order to make the foregoing objectives, features and advantages of the present invention clearer and more comprehensible, With reference to embodiment
The present invention is described in further detail.
A kind of herbal cuisine duck proposed by the present invention, the herbal cuisine duck are made of the component of following mass percent:Duck 50-
55%th, radix polygonati officinalis 5-5.5%, the root of straight ladybell 5.8-6.2%, shallot 4-5%, chive 2-3%, straw mushroom 3.5-4.5%, white sugar 1-2%, material
Wine 2.6-3.2% and salt 2-3%, surplus are water.
In the composition of more than herbal cuisine duck：
Radix polygonati officinalis：There is tonifying-Yin and nourishing-stomach, promoting production of body fluid and nourishing the lung, kidney tonifying.
Radix Glehniae：Have the function of that foster lung stomach is cloudy.
Shallot, chive：With wind-dispelling sweating, the effect of removing toxicity for detumescence.
Straw mushroom：With clearing away summerheat；Tonifying Qi and blood；The effect of decompression.
Production method of the present invention is described in detail in conjunction with specific embodiments below.Percentage described below
Than being mass percent.
Embodiment 1
Duck 50%, radix polygonati officinalis 5%, the root of straight ladybell 5.8%, shallot 4%, chive 2%, straw mushroom 3.5%, white sugar 1%, cooking wine 2.6%
With salt 2%, surplus is water.
Embodiment 2
Duck 53%, radix polygonati officinalis 5.2%, the root of straight ladybell 6%, shallot 4.5%, chive 2.3%, straw mushroom 4%, white sugar 1.2%, cooking wine
3% and salt 2.3%, surplus be water.
Embodiment 3
Duck 55%, radix polygonati officinalis 5.5%, the root of straight ladybell 6.2%, shallot 5%, chive 3%, straw mushroom 4.5%, white sugar 2%, cooking wine
3.2% and salt 3%, surplus be water.
In above-mentioned 3 embodiments, the duck selects the monthly age as the 12-24 ducks of a month.
In above-mentioned 3 embodiments, the production method of herbal cuisine duck：Include the following steps：
(1) by old duck unhairing, remove internal organ, decaptitating, go after pawl to clean it is spare；
(2) radix polygonati officinalis and the root of straight ladybell are cleaned, and is soaked in water 10-20 minutes, after being then sliced plus boiling is boiled, and is opened after boiling
Lid continues heating 15-20 minutes, obtains concentration soup；
(3) duck back is scratched, is put into pot after straw mushroom is put into duck abdomen, boiled, treat after adding in water, cooking wine and shallot
After boiling, continue to heat 20-30 minutes obtained herbal cuisine ducks；
(4) concentration soup obtained by step (2) is put into the herbal cuisine duck obtained by step (3), and add in white sugar and refined salt, treated
After heating 10-15 minutes, uncap and be sprinkled with chive, complete the production.
The substance in conclusion herbal cuisine duck of the present invention can supplement the nutrients nourishes stomach, prevents stomach cold symptom, have
Good health-care effect.
It should be noted that the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to preferable
The present invention is described in detail in embodiment, it will be understood by those of ordinary skill in the art that, it can be to the technology of the present invention
Scheme is modified or replaced equivalently, and without departing from the spirit and scope of technical solution of the present invention, should all be covered in this hair
In bright right.
Claims (4)
1. a kind of herbal cuisine duck, it is characterised in that:The herbal cuisine duck is made of the component of following mass percent:Duck 50-55%, jade
Bamboo 5-5.5%, the root of straight ladybell 5.8-6.2%, shallot 4-5%, chive 2-3%, straw mushroom 3.5-4.5%, white sugar 1-2%, cooking wine 2.6-
3.2% and salt 2-3%, surplus are water.
2. herbal cuisine duck as described in claim 1, it is characterised in that:The duck selects the monthly age as the 12-24 ducks of a month.
3. herbal cuisine duck as described in claim 1, it is characterised in that:The herbal cuisine duck by following mass percent component group
Into:Duck 53%, radix polygonati officinalis 5.2%, the root of straight ladybell 6%, shallot 4.5%, chive 2.3%, straw mushroom 4%, white sugar 1.2%, cooking wine 3% and salt
2.3%, surplus is water.
4. a kind of production method of herbal cuisine duck as described in claim 1：Characterized by the following steps：
(1) by old duck unhairing, remove internal organ, decaptitating, go after pawl to clean it is spare；
(2) radix polygonati officinalis and the root of straight ladybell are cleaned, and are soaked in water 10-20 minutes, then be sliced after plus boiling boiling, uncap after boiling after
Continuous heating 15-20 minutes, obtains concentration soup；
(3) duck back is scratched, is put into pot after straw mushroom is put into duck abdomen, boiled after adding in water, cooking wine and shallot, wait to boil
Afterwards, continue to heat 20-30 minutes obtained herbal cuisine ducks；
(4) concentration soup obtained by step (2) is put into the herbal cuisine duck obtained by step (3), and add in white sugar and refined salt, it is to be heated
It after 10-15 minutes, uncaps and is sprinkled with chive, complete the production.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087933.4A CN108125234A (en) | 2016-12-01 | 2016-12-01 | A kind of herbal cuisine duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087933.4A CN108125234A (en) | 2016-12-01 | 2016-12-01 | A kind of herbal cuisine duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108125234A true CN108125234A (en) | 2018-06-08 |
Family
ID=62387514
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611087933.4A Pending CN108125234A (en) | 2016-12-01 | 2016-12-01 | A kind of herbal cuisine duck and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108125234A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120796A (en) * | 2007-09-10 | 2008-02-13 | 路应智 | Method for making medicinal lilac duck |
| CN103564529A (en) * | 2013-10-26 | 2014-02-12 | 祁晓峰 | Duck soup and production method thereof |
| CN105746998A (en) * | 2014-12-19 | 2016-07-13 | 济南禾宝中药材有限公司 | Preparation method of spleen-invigorating stomach-nourishing medicated duck diet |
-
2016
- 2016-12-01 CN CN201611087933.4A patent/CN108125234A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101120796A (en) * | 2007-09-10 | 2008-02-13 | 路应智 | Method for making medicinal lilac duck |
| CN103564529A (en) * | 2013-10-26 | 2014-02-12 | 祁晓峰 | Duck soup and production method thereof |
| CN105746998A (en) * | 2014-12-19 | 2016-07-13 | 济南禾宝中药材有限公司 | Preparation method of spleen-invigorating stomach-nourishing medicated duck diet |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180608 |
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