PRODUCTION OF GINSENG DUCK SOUP HAVING EXCELLENT SENSORY PROPERTIES AS COMPARED TO GINSENG CHICKEN SOUP

摘要

PURPOSE: A method of making ginseng duck soup(samotang) by filling a dressed duck with a material containing glutinous rice, tonic material and flavors and then heating with a duck broth and purified water is provided. The product has excellent sensory properties as compared to ginseng chicken soup(samgyetang) and can be eaten outdoors by heating. CONSTITUTION: A material containing glutinous rice, tonic material and flavoring is inserted into a duck whose intestine is removed and then heated with a broth at 90 to 120deg.C after sealing the duck body until the broth and purified water have reduced to roughly 1/3 to 1/2 of their initial volume. The material contains 100 to 200g glutinous rice, 10 to 20g Fructus Jujubae, 10 to 20g chestnut, 10 to 15g gingko nuts, 5 to 10g sunflower seeds, 10 to 20g ginseng, 5 to 15g Cervi Cornu, 5 to 10g Astragali Radix, 5 to 10g Lycii Fructus and 10 to 50g garlic. The broth is prepared by heating duck meat and bones, ginger, garlic, green onion, onion, whole black pepper, ginseng and purified water until the broth and purified water have reduced to roughly 1/3 to 1/2 of their initial volume.