CN1298244C - Spices for cooking duck goose - Google Patents

Spices for cooking duck goose Download PDF

Info

Publication number
CN1298244C
CN1298244C CNB2005100096077A CN200510009607A CN1298244C CN 1298244 C CN1298244 C CN 1298244C CN B2005100096077 A CNB2005100096077 A CN B2005100096077A CN 200510009607 A CN200510009607 A CN 200510009607A CN 1298244 C CN1298244 C CN 1298244C
Authority
CN
China
Prior art keywords
spice
duck goose
cooking
flavouring
pepper
Prior art date
Application number
CNB2005100096077A
Other languages
Chinese (zh)
Other versions
CN1656926A (en
Inventor
张加柱
Original Assignee
张加柱
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 张加柱 filed Critical 张加柱
Priority to CNB2005100096077A priority Critical patent/CN1298244C/en
Publication of CN1656926A publication Critical patent/CN1656926A/en
Application granted granted Critical
Publication of CN1298244C publication Critical patent/CN1298244C/en

Links

Abstract

The present invention discloses a spice for cooking duck goose, which is formed from grinding into fine powder by 50g of kaempferia galanga, 80g of fructus tsaoko, 80g of galangal, 80g of garlic, 100g of star anise, 80g of pepper, 30g of cinnamon, 10g of herb of garden balsam, 100g of haw, 50g of amomun fruit, 10g of semen galangae, 80g of myristic acid, 50g of pepper, 20g of rose pelargonium herb, 50g of fennel, 15g of clove, 5g of vanilla, 20g of dahurian angelica root, 10g of dried old orange peel and 80g of pilose asiabell root. The spice of the present invention is prepared by more than 20 Chinese herbal medicines, and not only has a flavouring function, but also has health care functions of strengthening the spleen, promoting appetite, relaxing muscles and tendons, strengthening the muscles and bones, etc. The spice of the present invention is mainly suitable for cooking duck goose, the original taste is kept, the duck goose is savory, spicy and perfume, and the shelf life is long.

Description

A kind of flavouring of cooking duck goose
Technical field
The present invention relates to a kind of flavouring that is specifically designed to cooking duck goose, be specifically related to a kind of flavouring of forming by Chinese herbal medicine.
Background technology
Seasoning kind class is various on the market, and as five-spice powder, 13 perfume (or spice), 16 aquatic foods or the like, this class flavouring has improvement to the flavour of dish, but taste is limited when stewing poultry dish such as the duck boil, goose through pressure cooker for the cooking, and health care is lower.
Summary of the invention
The object of the present invention is to provide and a kind ofly cook duck, goose specially, and have the flavouring of spleen benefiting and stimulating the appetite, the strong bone function of Shujin, and the duck of cooking out, goose shelf-life are longer.
The flavouring of a kind of cooking duck goose of the present invention, form by following materials of weight proportions, Kaempferia galanga 50g, SEMEN TSAOKO 80g, galangal 80g, garlic 80g, aniseed 100g, Chinese prickly ash 80g, Chinese cassia tree 30g, lopseed 10g, hawthorn 100g, fructus amomi 50g, red cool 10g, nutmeg 80g, pepper 50g, spiceleaf 20g, fennel 50g, cloves 15g, vanilla 5g, root of Dahurain angelica 20g, dried orange peel 10g and Radix Codonopsis 80g, pulverization makes.
In the flavouring of the present invention the root of Dahurain angelica dispel pathogenic wind and remove dampness, swelling and pain relieving; That SEMEN TSAOKO removes is cold, eliminating dampness, help digestion; Stomach is warmed up in the Amomum cardamomum promoting the circulation of qi, helps digestion; Chinese cassia tree complement sun, warming spleen and stomach, promoting blood circulation; Chinese prickly ash is pericarpium zanthoxyli again, the plug that looses in the temperature, and damp dispelling and pain relieving is separated the raw meat poison.Pepper, warming the middle warmer and descending qi, the detoxifcation of eliminating the phlegm.The fennel warming kidney for dispelling cold, regulating qi-flowing for harmonizing stomach.Galangal, warm stomach, expelling wind and clearing away cold, promoting qi circulation and relieving pain, to the stomach cold pain, indigestion gastric disorder causing nausea is worked.Lopseed, it is wet to dispel the wind, promoting blood circulation and stopping pain; The fructus amomi promoting qi circulation and relieving pain, the invigorating the spleen dissipate-swelling; Dried orange peel, it is eliminating dampness and eliminating phlegm to regulate the flow of vital energy.The tonifying spleen of Radix Codonopsis benefit gas.Sweet its gas fragrance of spiceleaf flavor is in harmonious proportion and corrects taste.Flavouring of the present invention is made up of 20 Chinese herbal medicines compatibilities, removes to have seasoning function, also has health care.
The advantage of the flavouring of cooking duck goose of the present invention is:
1, flavouring of the present invention mainly is applicable to and cooks duck, goose, and genuineness is fine and smooth good to eat, does peppery salty perfume (or spice), and long times of aftertaste is mellow.
2, flavouring of the present invention is formed by more than 20 kinds of prepared from traditional Chinese medicines, looks good, smell good and taste good, and removes raw meat, has a strong smell and other peculiar smell.
3, flavouring of the present invention removes the effect have digesting and appetizing, to promote appetite, relax the muscles and stimulate the blood circulation and keep fit strong bone, also has the effect of cosmetologys, anti-ageing and enhancing immunity.
The specific embodiment
Flavouring of the present invention is cooked the duck genuineness, and the shelf-life is longer, and general 10-30 days, vacuum packaging can reach 12 months.
Major ingredient: get 1 of clean informal voucher duck, 1250g (20 months growth periods).
Condiment: soya-bean oil 80g, green onion piece 50g, bruised ginger 20g, chilli 5g, cooking wine 20ml, dark soy sauce 2ml, vinegar 2ml, salt 12g, chicken powder 1g and flavouring 1g of the present invention.
Preparation method:
1, old duck is piled up neatly into square, cold water soak half an hour pull out and put into boiled water pot and copy, cold water is cleaned standby then.
2, pressure cooker is placed on the electromagnetic oven and burns heat with big firepower pot, and the 80g that drains the oil is after oil heat back adds green onion, ginger, the quick-fried perfume (or spice) of capsicum, put into the duck piece and fry all, put into flavouring of the present invention and add water 630g and add a cover, between last gas timing 15-18 minute, uncapping after the venting adds monosodium glutamate 1g, and taking the dish out of the pot gets final product.By the duck genuineness of the flavouring cooking of the present invention, fine and smooth good to eat, do peppery salty perfume (or spice), long times of aftertaste is mellow.

Claims (1)

1, a kind of flavouring of cooking duck goose, it is characterized in that by following raw materials according: Kaempferia galanga 50g, SEMEN TSAOKO 80g, galangal 80g, garlic 80g, aniseed 100g, Chinese prickly ash 80g, Chinese cassia tree 30g, lopseed 10g, hawthorn 100g, fructus amomi 50g, red cool 10g, nutmeg 80g, pepper 50g, spiceleaf 20g, fennel 50g, cloves 15g, vanilla 5g, root of Dahurain angelica 20g, dried orange peel 10g and Radix Codonopsis 80g, pulverization is made.
CNB2005100096077A 2005-01-05 2005-01-05 Spices for cooking duck goose CN1298244C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2005100096077A CN1298244C (en) 2005-01-05 2005-01-05 Spices for cooking duck goose

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2005100096077A CN1298244C (en) 2005-01-05 2005-01-05 Spices for cooking duck goose

Publications (2)

Publication Number Publication Date
CN1656926A CN1656926A (en) 2005-08-24
CN1298244C true CN1298244C (en) 2007-02-07

Family

ID=35006793

Family Applications (1)

Application Number Title Priority Date Filing Date
CNB2005100096077A CN1298244C (en) 2005-01-05 2005-01-05 Spices for cooking duck goose

Country Status (1)

Country Link
CN (1) CN1298244C (en)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101028106B (en) * 2006-03-02 2010-09-29 富阳 Northern Chinese caterpillar fungus duck
CN101095499B (en) * 2006-06-28 2012-06-27 吉林农业大学 Geese kebab ingredients and technics of processing the geese kebab
CN101099557B (en) * 2006-07-05 2012-04-25 吉林农业大学 Goose food flavoring and technology for processing goose food
CN101744208B (en) * 2008-12-19 2012-08-01 席跃久 Health-care seasoning with venaision
CN102132856B (en) * 2011-03-08 2012-10-24 通化市魏氏食品科技开发有限公司 Seasoning
CN102630955B (en) * 2012-03-27 2013-09-11 池州市德余食品有限公司 Preparation method of beauty-nourishing pressed salted duck

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245657A (en) * 1998-08-26 2000-03-01 李金营 Natural flavouring agent and its preparation method
CN1419853A (en) * 2001-11-17 2003-05-28 陈基才 Formulation and production process for herbal fragrance tonic sauce

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1245657A (en) * 1998-08-26 2000-03-01 李金营 Natural flavouring agent and its preparation method
CN1419853A (en) * 2001-11-17 2003-05-28 陈基才 Formulation and production process for herbal fragrance tonic sauce

Also Published As

Publication number Publication date
CN1656926A (en) 2005-08-24

Similar Documents

Publication Publication Date Title
CN103229976B (en) A kind of condiment
CN101653266B (en) Preparation method of instant defatted pettitoes food
CN101156672B (en) An aromatic condiment spice
CN102551014B (en) Seasoning
CN1026386C (en) Medicine meals ingredient and preparing process
CN105661454A (en) Hotpot condiment and preparation method thereof
CN101991077B (en) Soup-free hot pot-hot pot taste seasonings
CN103876096A (en) Brine material formula
CN103445129A (en) Spice for stewing ducks
CN103126011B (en) Health-care nutrient noodle soup bases and preparation method thereof
CN104757543A (en) Spleen and stomach-replenishing health-maintaining glutinous rice cake
CN103652509B (en) A kind of Soup stuffed steamed bun
CN1161027C (en) Health-care flavouring soybean oil
CN103535596A (en) Health-care powder rich in dietary fiber, and preparation method thereof
CN105053782B (en) A kind of red rice instant powder with healthcare function and preparation method thereof
CN101209117B (en) Chafing dish bottom flavorings and preparation method
CN103689537A (en) Ass meat black bean sauce and preparation method thereof
CN1083248C (en) Method for processing smoked pig's trotters as medicinal food
CN103393018A (en) Manufacturing method of appetizing fresh broad beans with chrysanthemum fragrance
CN104273298A (en) Jasmine beauty and health tea and preparation method thereof
CN103431359A (en) Shiitake and peeled shrimp chilli sauce and preparation method thereof
CN104305292A (en) Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
KR101331352B1 (en) Ginseng chicken broth inculding scorched part of mung beans and method of making the same
CN102058080B (en) Liquid condiment
CN101744271A (en) Hotpot seasoning for tonifying Qi and enriching blood and preparation method thereof

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20100108

Address after: Fujian Quanzhou economic and Technological Development Zone Qing Meng Park 4-9A

Patentee after: Fujian Quanzhou Anji Food Co., Ltd. ,OFF

Address before: Hutong Hutong, Suihua, Heilongjiang Province

Patentee before: Zhang Jiazhu

ASS Succession or assignment of patent right

Owner name: FUJIAN QUANZHOU ON KEE FOOD CO., LTD.

Free format text: FORMER OWNER: ZHANG JIAZHU

Effective date: 20100108

C41 Transfer of patent application or patent right or utility model
EE01 Entry into force of recordation of patent licensing contract

Assignee: Fujian Quanzhou Anji Food Co., Ltd. ,OFF

Assignor: Zhang Jiazhu

Contract fulfillment period: 2009.11.20 to 2014.11.19 contract change

Contract record no.: 2009990001314

Denomination of invention: Spices for cooking duck goose

Granted publication date: 20070207

License type: Exclusive license

Record date: 2009.12.8

LIC Patent licence contract for exploitation submitted for record

Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.11.20 TO 2014.11.19; CHANGE OF CONTRACT

Name of requester: FUJIAN QUANZHOU ON KEE FOOD CO., LTD.

Effective date: 20091208

C56 Change in the name or address of the patentee

Owner name: ANJI FOODSTUFF CO., LTD.

Free format text: FORMER NAME: QUANZHOU AN S FOOD CO, LTD.

CP03 Change of name, title or address

Address after: 362000 (A) (4-9) (Quanzhou), Qing Meng science and Technology Industrial Zone, Fujian, China

Patentee after: Anji Foodstuff Co., Ltd.

Address before: 362005 Qing Meng Park, Quanzhou economic and Technological Development Zone, Fujian, 4-9A

Patentee before: Fujian Quanzhou Anji Food Co., Ltd. ,OFF