PRODUCTION OF BOILED DUCK MEAT BY HEATING DUCK MEAT WITH HERBS

摘要

PURPOSE: A method of preparing boiled duck meat which helps improve immunity and physical constitution by heating duck meat with herbs containing Astragali Radix, Fructus Jujubae, gingko nuts, Lycii Radicis Cortex and the like is provided. The product can be provided with leek ssam, sauce and glutinous rice gruel. CONSTITUTION: The boiled duck meat is prepared by boiling 500 to 3,000g duck meat whose bones are removed, 500 to 2,000g water, 10 to 200g Astragali Radix, 10 to 200g garlic, 10 to 200g ginger, 10 to 200g chestnut, 10 to 200g Fructus Jujubae, 10 to 200g gingko nuts, 1 to 50g Lycii Radicis Cortex, 1 to 50g salt, 1 to 50g black pepper and 1 to 50g Glycyrrhizae Radix at 100deg.C for 20 to 40min. The boiled duck meat containing leek ssam is prepared by adding 10 to 600g leek to boiled duck meat and then blanching at 100deg.C for 20 to 30sec. The glutinous rice gruel is prepared by adding 50 to 500g glutinous rice to blanched duck meat and heating for 20 to 30min.