| 摘要 |
PURPOSE: A method for manufacturing duck soup is provided to improve beneficial effects of duck soup by mixing various kinds of herbal extract and chicken soup, and to improve tastes of the duck soup by removing the specific taste of duck and herbal mixtures. CONSTITUTION: A method for manufacturing duck soup comprises the following steps: making herbal extract by mixing Poria cocos 0.1~0.2 weight%, Atractylodis Rhizoma 0.1~0.2 weight%, Glycyrrhizae Radix 0.1~0.2 weight%, Radix Rehmanniae Preparata 0.1~0.2 weight%, Lycii Fructus 0.1~0.2 weight%, Paeoniae Radix 0.1~0.2 weight%, Cnidii Rhizoma 0.1~0.2 weight%, ginseng 0.1~0.2 weight%, jujube 0.1~0.2 weight%, and water 98~99 weight% in temperature of 90~100°C for 30 ~ 40 minutes(100); boiling duct, salt, and alcohol for 1 ~ 2 hours; manufacturing chicken soup by boiling chicken 35~45 weight%, ginger 1~2 weight%, spring onion 2~4 weight%, and water 50~60 weight% in 50~80°C for 30 ~ 50 minutes; and mixing the duck containing herbal extract with the chicken soup(400).
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