CN1260140A - Preparation method of health-care boiled salted duck - Google Patents
Preparation method of health-care boiled salted duck Download PDFInfo
- Publication number
- CN1260140A CN1260140A CN99120098A CN99120098A CN1260140A CN 1260140 A CN1260140 A CN 1260140A CN 99120098 A CN99120098 A CN 99120098A CN 99120098 A CN99120098 A CN 99120098A CN 1260140 A CN1260140 A CN 1260140A
- Authority
- CN
- China
- Prior art keywords
- duck
- kilograms
- salt
- rhizoma
- hours
- 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
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 13
- 229910052736 halogen Inorganic materials 0.000 claims description 9
- 150000002367 halogens Chemical class 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 150000002496 iodine Chemical class 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- UUTKICFRNVKFRG-WDSKDSINSA-N (4R)-3-[oxo-[(2S)-5-oxo-2-pyrrolidinyl]methyl]-4-thiazolidinecarboxylic acid Chemical compound OC(=O)[C@@H]1CSCN1C(=O)[C@H]1NC(=O)CC1 UUTKICFRNVKFRG-WDSKDSINSA-N 0.000 claims description 3
- 241000272522 Anas Species 0.000 claims description 3
- 210000000436 anus Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 201000010099 disease Diseases 0.000 abstract description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 240000006927 Foeniculum vulgare Species 0.000 abstract 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 210000001015 abdomen Anatomy 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 235000006439 Lemna minor Nutrition 0.000 description 2
- 241000209501 Spirodela Species 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013364 duck meat Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
Abstract
A preparation method of a health-care boiled salted duck comprises the following steps of removing internal organs of 100 duck ducks 140-170 kg, 5-10 kg of rhizoma polygonati, 70-90 kg of iodized salt, 2-4 kg of fennel, 3-5 kg of ginger, 3-5 kg of green onion and 3-4 kg of yellow wine, and the preparation method comprises the steps of removing internal organs of the duck ducks, cleaning the duck ducks, frying the iodized salt and the fennel for later use, making the rhizoma polygonati and the fennel into a gauze bag, preparing a marinating solution, pickling, marinating, airing, boiling and the like, and placing 15-25 g of rhizoma polygonati into each duck belly before the boiling step. The salted duck prepared by the method contains unique traditional Chinese medicine component rhizoma Polygonati, so that a user can not only be full of the duck, but also achieve the purposes of preventing and treating diseases and building the body.
Description
The present invention relates to the human lives and use field of food, especially a kind of preparation method of the boiled salted duck that keeps healthy.
Existing various be the food of raw material such as boiled salted duck etc. with the duck, be subjected to people's favor deeply with its unique local flavor, CN1163069A disclosed a kind of " production method of the first-rate cooked Jiangnan duck " is more arranged, the sauced duck meat of a kind of " heat is eaten the color delicate flavour; the cold skin and flesh perfume (or spice) of chewing " is provided, and being known as is " the Kent chicken " that is fit to the China of large-scale industrial production.But the duck based article all makes every effort to perfect on color mostly at present, and does not have health care.
Purpose of the present invention promptly is to overcome the above-mentioned defective that existing duck based article exists, and provides a kind of good in color, smell and taste, and the preparation method of the health care boiled salted duck of tool health care.
Purpose of the present invention is achieved through the following technical solutions.This health care boiled salted duck batching is: 140～170 kilograms of 100 light ducks; 5～10 kilograms of Rhizoma Polygonatis; 70～90 kilograms of iodine salt; 2～4 kilograms in Fructus Foeniculi; 3～5 kilograms in Rhizoma Zingiberis Recens; 3～5 kilograms of Herba Alii fistulosis; 3～4 kilograms of yellow wine, preparation process is as follows:
1, the light duck is cut open the chest at right axil, the anus place opens an osculum, draws out internal organs, cleans blood and slime, removes duck's foot, duck wing;
2, get 10 kilograms of iodine salt, 1 kilogram of stir-fry of Fructus Foeniculi to fragrance striking the nose, it is stand-by to play pot;
3, get 2 kilograms of Rhizoma Polygonatis, Fructus Foeniculi is bundled into material package with gauze for 0.5～2 kilogram, presses water than salt dosing in 1: 0.3, and material package and Herba Alii fistulosi, Rhizoma Zingiberis Recens are put into dosing for each 2 kilograms, boils 1.5 hours with big fire is boiled, go into cylinder and cool off;
4, salt down: rub through duck body inside and outside with frying good salt, salted down 2 hours;
5, halogen: the good duck that salts down was put into cylinder halogen 2 hours;
6, dry in the air: the duck that halogen is crossed hangs in the clean room that ventilates and dried in the air 3～5 hours;
7, boil; Put into 15～25 gram Rhizoma Polygonatis in every tripe of the duck that dries well, put clear water and add remaining Rhizoma Polygonati, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Fructus Foeniculi and yellow wine in the pot, add water to and do not have duck, boil with big fire, then little fire is kept and is opened 60 minutes for a short time, the cooling that takes the dish out of the pot.
The main feature of this invention is that boiled salted duck has added the Chinese medicinal ingredients Rhizoma Polygonati in making, and puts down in writing according to Compendium of Material Medica; " Rhizoma Polygonati is for taking key medicine ... Rhizoma Polygonati alleviating distention in middle-JIAO QI invigorating, it is good that the five internal organs are transferred, muscle sufficiency, bone marrow is strong, its power multiplication, not old for many years, color clear, it is more black to turn white, and dedentition is more living." interrelated data shows: the Chinese medicine Rhizoma Polygonati can improve immune function of human body; blood sugar lowering, cholesterol reducing; for a long time food can health invigorating, prevent flu, prevent and treat diabetes, obesity and cardiovascular diseases etc.; in the health care boiled salted duck preparation method provided by the invention; the Rhizoma Polygonati active ingredient can fully be absorbed by duck meat, make the boiled salted duck of preparing become less salt tenderization Rhizoma Polygonati boiled salted duck worthy of the name, make the eater both can be lavish; again preventable disease, cure the disease building body.
Provide the specific embodiment of this invention below.This health care boiled salted duck as follows with material formula: 3 kilograms of 160 kilograms of 100 light ducks, 6 kilograms of Rhizoma Polygonatis, 80 kilograms of iodine salt, 3 kilograms in Fructus Foeniculi, 4 kilograms in Rhizoma Zingiberis Recens, 4 kilograms of Herba Alii fistulosis and yellow wine, get the back ready and make by following technology:
1, the light duck is cut open the chest at right axil, the anus place opens an osculum, draws out internal organs, cleans blood and slime, removes duck's foot, duck wing;
2, get 10 kilograms of iodine salt, 1 kilogram of stir-fry of Fructus Foeniculi to fragrance striking the nose, it is stand-by to play pot;
3, get 2 kilograms of Rhizoma Polygonatis, Fructus Foeniculi is bundled into material package with gauze for 1.5 kilograms, presses water than salt dosing in 1: 0.3, and material package and Herba Alii fistulosi, Rhizoma Zingiberis Recens are put into dosing for each 2 kilograms, boils 1.5 hours with big fire is boiled, go into cylinder and cool off;
4, salt down: rub through duck body inside and outside with frying good salt, salted down 2 hours;
5, halogen: the good duck that salts down was put into cylinder halogen 2 hours;
6, dry in the air: the duck that halogen is crossed hangs in the clean room that ventilates dries 3 hours summers, 5 hours winters;
7, boil: put into 20 gram Rhizoma Polygonatis in every tripe of the duck that dries well, put clear water and add remaining Rhizoma Polygonati, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Fructus Foeniculi and yellow wine in the pot, add water to and do not have duck to be advisable for 2 cun, boil with big fire, then little fire is kept and is opened 60 minutes for a short time, the cooling that takes the dish out of the pot.
Claims (7)
- A kind of preparation method of the boiled salted duck that keeps healthy, it with material formula is: 140～170 kilograms of 100 light ducks; 5～10 kilograms of Rhizoma Polygonatis; 70～90 kilograms of iodine salt; 2～4 kilograms in Fructus Foeniculi; 3～5 kilograms in Rhizoma Zingiberis Recens; 3～5 kilograms of Herba Alii fistulosis; 3～4 kilograms of yellow wine, preparation process is as follows:1, the light duck is cut open the chest at right axil, the anus place opens an osculum, draws out internal organs, cleans blood and slime, removes duck's foot, duck wing;
- 2, get 10 kilograms of iodine salt, 1 kilogram of stir-fry of Fructus Foeniculi to fragrance striking the nose, it is stand-by to play pot;
- 3, get 2 kilograms of Rhizoma Polygonatis, Fructus Foeniculi is bundled into material package with gauze for 0.5～2 kilogram, presses water than salt dosing in 1: 0.3, and material package and Herba Alii fistulosi, Rhizoma Zingiberis Recens are put into dosing for each 2 kilograms, boils 1.5 hours with big fire is boiled, go into cylinder and cool off;
- 4, salt down: rub through duck body inside and outside with frying good salt, salted down 2 hours;
- 5, halogen: the good duck that salts down was put into cylinder halogen 2 hours;
- 6, dry in the air: the duck that halogen is crossed hangs in the clean room that ventilates and dried in the air 3～5 hours;
- 7, boil: put into 15～25 gram Rhizoma Polygonatis in every tripe of the duck that dries well, put clear water and add remaining Rhizoma Polygonati, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Fructus Foeniculi and yellow wine in the pot, add water to and do not have duck, boil with big fire, then little fire is kept and is opened 60 minutes for a short time, and cooling takes the dish out of the pot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120098A CN1260140A (en) | 1999-11-29 | 1999-11-29 | Preparation method of health-care boiled salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99120098A CN1260140A (en) | 1999-11-29 | 1999-11-29 | Preparation method of health-care boiled salted duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1260140A true CN1260140A (en) | 2000-07-19 |
Family
ID=5281365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99120098A Pending CN1260140A (en) | 1999-11-29 | 1999-11-29 | Preparation method of health-care boiled salted duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1260140A (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095527B (en) * | 2007-07-13 | 2010-10-06 | 于洪文 | Chinese traditional medicine composition for medicinal whole duck food and the method for making the medicinal whole duck food |
| CN102630962A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Making method of pressed salted duck |
| CN102813227A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
| CN103719892A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Salted duck feet |
| CN103734776A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Production method of radix ophiopogonis boiled-salted duck |
| CN104621594A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Beautifying saline goose and preparation method thereof |
| CN104621599A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
| CN104621596A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Eyesight-improving duck neck and preparation method thereof |
| CN104621593A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Fish roe flavored braised duck and preparation method thereof |
| CN104621597A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nerve-soothing duck tongue and preparation method thereof |
| CN104621586A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Blood-replenishing boiled salted duck feet and preparation method thereof |
| CN104621598A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Sleep-aiding boiled slated duck head and preparation method thereof |
| CN105394607A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Formula of delicious duck wings with health-care function |
| CN106261845A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method reducing Cold spiced duck salting period |
| CN108125143A (en) * | 2016-12-01 | 2018-06-08 | 丹阳市金土地景观苗木专业合作社 | A kind of double benevolence ducks and preparation method thereof |
-
1999
- 1999-11-29 CN CN99120098A patent/CN1260140A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095527B (en) * | 2007-07-13 | 2010-10-06 | 于洪文 | Chinese traditional medicine composition for medicinal whole duck food and the method for making the medicinal whole duck food |
| CN102630962A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Making method of pressed salted duck |
| CN102630962B (en) * | 2012-03-27 | 2013-05-08 | 池州市德余食品有限公司 | Making method of pressed salted duck |
| CN102813227A (en) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
| CN102813227B (en) * | 2012-08-09 | 2013-11-06 | 安徽香泉湖禽业有限公司 | Lipid-lowering healthcare duck crisp and processing method thereof |
| CN103719892A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Salted duck feet |
| CN103734776A (en) * | 2013-12-22 | 2014-04-23 | 彭常龙 | Production method of radix ophiopogonis boiled-salted duck |
| CN104621599A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nourishing intestine-moistening brine duck necks and preparation method thereof |
| CN104621594A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Beautifying saline goose and preparation method thereof |
| CN104621596A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Eyesight-improving duck neck and preparation method thereof |
| CN104621593A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Fish roe flavored braised duck and preparation method thereof |
| CN104621597A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Nerve-soothing duck tongue and preparation method thereof |
| CN104621586A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Blood-replenishing boiled salted duck feet and preparation method thereof |
| CN104621598A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Sleep-aiding boiled slated duck head and preparation method thereof |
| CN105394607A (en) * | 2015-11-24 | 2016-03-16 | 安徽先知缘食品有限公司 | Formula of delicious duck wings with health-care function |
| CN106261845A (en) * | 2016-08-19 | 2017-01-04 | 句容市仑山湖生态卤制品有限公司 | A kind of method reducing Cold spiced duck salting period |
| CN108125143A (en) * | 2016-12-01 | 2018-06-08 | 丹阳市金土地景观苗木专业合作社 | A kind of double benevolence ducks and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1260140A (en) | Preparation method of health-care boiled salted duck | |
| CN101653266A (en) | Preparation method of instant defatted pettitoes food | |
| JP4914480B2 (en) | Natural health tea and method for producing the same | |
| KR101646206B1 (en) | method of cooking duck stew | |
| CN102318874B (en) | Cistanche salsa fresh-keeping method | |
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN102273642A (en) | Cistanche mutton can | |
| CN1224347C (en) | Dish with nourishing function | |
| CN1923043A (en) | Gen-seng pig's feet product and method for manufacturing same | |
| CN109452573A (en) | Micro- peppery snakeheaded fish dried fish floss snack food of one kind and preparation method thereof | |
| CN101965886B (en) | Huai weeping forsythia health tea | |
| CN108617977A (en) | A kind of processing method of sauce halogen Radix Polygalae Crotalarioidis | |
| CN108902338A (en) | It is a kind of to have effects that prevent the pure plant element meat and its processing method of pulmonary tuberculosis | |
| CN106616497A (en) | Production method of sauce-flavor health-care dehydrated salted rabbits and sauce-flavor health-care dehydrated salted rabbits prepared thereby | |
| KR20120109972A (en) | Traditional oriental medicine composition cooking for boiled beef | |
| CN104905159A (en) | A lilium brownii and tea oil flavored lobster sauce and a processing method thereof | |
| CN104705646B (en) | A kind of blood sugar lowering herbal composite, blood sugar lowering beans and processing technique thereof and a kind of sugar people's meal and processing technique thereof | |
| CN107692097A (en) | A kind of health-care loach and preparation method thereof | |
| CN103211236B (en) | Blood glucose reducing Chinese yam flavor duck and making method thereof | |
| CN105876665A (en) | Beautifying slimming ostrich meatball medicated diet in soup and preparation method thereof | |
| CN107568625A (en) | A kind of processing technology of dried beef | |
| CN102028237A (en) | Preparation method of health-protecting and beauty-maintaining cowskin leisure food | |
| CN105918911A (en) | Weight-reducing eyesight-improving ostrich meat medicinal diet applicable to diabetic patients and preparation method thereof | |
| CN105794938A (en) | Lithocarpus polysachyus rehd rose sugar-free biscuit and preparation method thereof | |
| CN104814222A (en) | Instant dried lily and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |