CN1298244C - Spices for cooking duck goose - Google Patents
Spices for cooking duck goose Download PDFInfo
- 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
- condiment
- cooking
- hawthorn
- duck
- goose
- 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.)
- Expired - Lifetime
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 16
- 238000010411 cooking Methods 0.000 title claims abstract description 12
- 241000272814 Anser sp. Species 0.000 title abstract description 10
- 235000013599 spices Nutrition 0.000 title description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 5
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 5
- 235000013409 condiments Nutrition 0.000 claims abstract description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 4
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 240000003889 Piper guineense Species 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 4
- 240000002234 Allium sativum Species 0.000 claims abstract description 3
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 3
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 3
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 3
- 235000004611 garlic Nutrition 0.000 claims abstract description 3
- 239000001702 nutmeg Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims abstract description 3
- 241000272517 Anseriformes Species 0.000 claims abstract 3
- 241001127714 Amomum Species 0.000 claims abstract 2
- 241000213006 Angelica dahurica Species 0.000 claims abstract 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract 2
- 241000675108 Citrus tangerina Species 0.000 claims abstract 2
- 241001199075 Dichelostemma capitatum Species 0.000 claims abstract 2
- 235000017803 cinnamon Nutrition 0.000 claims abstract 2
- 241000756943 Codonopsis Species 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 240000007124 Brassica oleracea Species 0.000 claims 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims 1
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 description 5
- 210000002784 stomach Anatomy 0.000 description 5
- 239000002304 perfume Substances 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000017531 blood circulation Effects 0.000 description 3
- 230000004087 circulation Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 241000132171 Phryma leptostachya Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- 208000012895 Gastric disease Diseases 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000004221 bone function Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 238000013022 venting Methods 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种烹调鸭鹅的调味品，由山柰50g、草果仁80g、高良姜80g、蒜80g、大料100g、花椒80g、肉桂30g、透骨草10g、山楂100g、砂仁50g、红蔻10g、肉蔻80g、胡椒50g、香叶20g、茴香50g、丁香15g、香草5g、白芷20g、陈皮10g和党参80g研成细末制得。本发明调味品由20多味中草药配制而成，除具有调味功能，还具有健脾开胃、舒筋健骨等保健功能。本发明的调味品主要适用于烹调鸭鹅，原汁原味，细腻可口，干辣咸香，回味悠长醇厚，保质期较长。The invention discloses a condiment for cooking duck and goose, which consists of 50g of hawthorn, 80g of grass nuts, 80g of galangal, 80g of garlic, 100g of aniseed, 80g of Chinese prickly ash, 30g of cinnamon, 10g of Speranthema, 100g of hawthorn, and amomum 50g, 10g of red coriander, 80g of nutmeg, 50g of pepper, 20g of bay leaf, 50g of fennel, 15g of clove, 5g of vanilla, 20g of Angelica dahurica, 10g of tangerine peel and 80g of Codonopsis pilosula are ground into fine powder. The condiment of the invention is prepared from more than 20 kinds of Chinese herbal medicines. In addition to the function of seasoning, it also has health care functions such as invigorating the spleen and appetizing, relaxing tendons and strengthening bones. The condiment of the invention is mainly suitable for cooking ducks and geese, and has original taste, delicate taste, dry, spicy and salty fragrance, long and mellow aftertaste, and long shelf life.
Description
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)
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 Expired - Lifetime 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)
| 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 | Ingredients of goose food and processing technology of 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)
| 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 |
-
2005
- 2005-01-05 CN CNB2005100096077A patent/CN1298244C/en not_active Expired - Lifetime
Patent Citations (2)
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| 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 | ||
| 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 |
|
| 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 record no.: 2009990001314 Denomination of invention: Spices for cooking duck goose Granted publication date: 20070207 License type: Exclusive License Record date: 20091208 |
|
| 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 |
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| CX01 | Expiry of patent term |
Granted publication date: 20070207 |
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| CX01 | Expiry of patent term |