CN104273539A - Seasoning formula of ginkgo steamed duck - Google Patents
Seasoning formula of ginkgo steamed duck Download PDFInfo
- Publication number
- CN104273539A CN104273539A CN201410553319.7A CN201410553319A CN104273539A CN 104273539 A CN104273539 A CN 104273539A CN 201410553319 A CN201410553319 A CN 201410553319A CN 104273539 A CN104273539 A CN 104273539A
- Authority
- CN
- China
- Prior art keywords
- grams
- ginkgo
- seasoning
- duck
- root
- 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 10
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 9
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 241000218628 Ginkgo Species 0.000 title description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 5
- 241001671204 Stemona Species 0.000 claims abstract description 5
- 235000013614 black pepper Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 2
- 235000013409 condiments Nutrition 0.000 claims description 5
- 244000029687 Wikstroemia indica Species 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000463 material Substances 0.000 abstract description 7
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 5
- 208000026435 phlegm Diseases 0.000 abstract description 5
- 206010011224 Cough Diseases 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 244000081426 Ranunculus ficaria Species 0.000 abstract 1
- 235000002226 Ranunculus ficaria Nutrition 0.000 abstract 1
- 244000060545 Wikstroemia viridiflora Species 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 7
- 210000002784 stomach Anatomy 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 206010012735 Diarrhoea Diseases 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 206010067715 Gastrointestinal sounds abnormal Diseases 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 210000001015 abdomen Anatomy 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000116 mitigating effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000132012 Atractylodes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000006583 body weight regulation Effects 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000008991 intestinal motility Effects 0.000 description 1
- 239000002085 irritant Substances 0.000 description 1
- 231100000021 irritant Toxicity 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seasoning of a ginkgo steamed duck. The seasoning comprises the following components by weight: 15g of salt, 12g of chicken essence, 10g of pepper powder, 6g of white pepper, 9g of figwort root, 15g of garlic, 15g of rosemary, 9g of Indian stringbush root and 9g of sessile stemona root. The seasoning disclosed by the invention has the effects of convenience in taking the materials, no preservatives and long shelf life, as well as the effects of removing dryness heat, eliminating dampness, digesting fat, invigorating spleen, benefiting qi, eliminating phlegm and relieving cough.
Description
Technical field
The present invention relates to the flavouring material formula that a kind of ginkgo steams duck.
Background technology
Ginkgo steams the dish duck look white oil profit of duck, the crisp rotten fresh perfume (or spice) of meat, and has tonifying-Yin and nourishing-stomach, inducing diuresis for removing edema, effect that Dingchuan is coughed.
Summary of the invention
The object of this invention is to provide the flavouring material formula that a kind of ginkgo steams duck, its cost is low, and raw material is easy to get, safety and Health, benefiting qi and nourishing blood, enriching yin tonifying liver.
The object of the invention is to be achieved through the following technical solutions:
Ginkgo steams a condiment for duck, and described condiment composition and weight are: salt 15 grams, chickens' extract 12 grams, pepper powder 10 grams, white pepper 6 grams, radix scrophulariae 9 grams, 15 grams, garlic, rosemary 15 grams, Wikstroemia indica 9 grams, the tuber of stemona 9 grams.
The nutrition of raw material that the present invention adopts, effect and dietary function as follows:
Salt: separate and greasyly carry fresh, dispel the taste of the smelling of fish or mutton, make food keep this taste of raw material
Chickens' extract: the amino acid supplementing human body, is conducive to promoting and maintaining cerebral function
Pepper powder: antiseptic and inhibiting bacteria function, can separate fishes and shrimps meat poisoning; Heat warm in nature, has good mitigation to the stomach abdomen crymodynia caused by stomach cold, borborygmus diarrhoea
White pepper: heat warm in nature, is good at warming spleen and stomach for dispelling cold, the stomach abdomen crymodynia caused by stomach cold, borborygmus diarrhoea is had to good mitigation, and can promote sweating, treatment anemofrigid cold
Radix scrophulariae: clearing heat and cooling blood, enriching yin is detoxified; Benefiting qi and nourishing blood, hemorrhage of fostering the spirit of nobility, swelling and pain relieving
Garlic: pungent, irritant smell; Anticancer, antifatigue, anti-ageing
Rosemary: have strong fragrance and folium eucalypti smell.There are aid digestion fat, killing pathogenic bacteria, the oxidation resistant effect bighead atractylodes rhizome: strengthening the spleen and replenishing qi, anti-freezing, antitumor, eliminating dampness Li Shui; Relax intestinal motility, alleviating diarrhoea; Pour point depression blood, promotes albumen synthesis
Wikstroemia indica: toil, cold, clearing heat and detoxicating, dispersing swelling and dissipating binds, clearing damp is reduced phlegm, desinsection, diuresis, pain relieving
The tuber of stemona: the preventing phlegm from forming and stopping coughing of reason lung, gentle lung qi; Eliminating phlegm and relieving cough, antibacterial
Effect of the present invention is: draw materials conveniently, and not containing anticorrisive agent, long shelf-life, scorching dampness removing, digestion fat, has effect of strengthening the spleen and replenishing qi, eliminating phlegm and relieving cough.
Detailed description of the invention
The concrete implementing process flow process that ginkgo of the present invention steams duck condiment is: select materials, dry, pulverize, cool, quantitative package.Concrete implementation step is as follows:
Select materials: by salt 15 grams, chickens' extract 12 grams, pepper powder 10 grams, white pepper 6 grams, radix scrophulariae 9 grams, 15 grams, garlic, rosemary 15 grams, Wikstroemia indica 9 grams, the tuber of stemona 9 grams, gets above raw material ready according to national quality and sanitary standard.
Dry: the raw material selected is cut into bulk and is placed in baking oven and dries, temperature is 110 ~ 120 DEG C, and the time is 45min.
Shatter: the above-mentioned raw materials of oven dry is put into pulverizer and pulverizes, the words of conditions permit are ground simultaneously.
Cooling: utilize vacuum precooling machine to be cooled to less than 15 DEG C.
Quantitative package: the above-mentioned raw material quantitatively crushed is mixed, according to required weight packaging, often wrap weight regulation be no more than ± 1 gram.
Make finished product after the assay was approved.
Claims (1)
1. ginkgo steams a condiment for duck, it is characterized in that: described condiment composition and weight are: salt 15 grams, chickens' extract 12 grams, pepper powder 10 grams, white pepper 6 grams, radix scrophulariae 9 grams, 15 grams, garlic, rosemary 15 grams, Wikstroemia indica 9 grams, the tuber of stemona 9 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410553319.7A CN104273539A (en) | 2014-10-09 | 2014-10-09 | Seasoning formula of ginkgo steamed duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410553319.7A CN104273539A (en) | 2014-10-09 | 2014-10-09 | Seasoning formula of ginkgo steamed duck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104273539A true CN104273539A (en) | 2015-01-14 |
Family
ID=52249279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410553319.7A Pending CN104273539A (en) | 2014-10-09 | 2014-10-09 | Seasoning formula of ginkgo steamed duck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273539A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490573A (en) * | 2016-10-26 | 2017-03-15 | 张文 | Rosemary flavouring |
-
2014
- 2014-10-09 CN CN201410553319.7A patent/CN104273539A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490573A (en) * | 2016-10-26 | 2017-03-15 | 张文 | Rosemary flavouring |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150114 |