| 摘要 |
A method of producing a duck dish having an herbal flavor by using herbal extract containing herbs, five spice power(Wu Xiang Fen) and the like is provided to reduce the characteristic odor of duck meat, tenderizes meat and provide medicinal effect and flavor of herbs to the dish. A dressed duck is added to an herbal extract, heated for 2hr and added with caramel pigment. The herbal extract is prepared by heating 40L water, 7L soy sauce, 400 to 500g five spice power, 1kg Hovenia dulcis, 800g Acanthopanax Senticosus, 100g green tea, 100g milk-vetch root, 100g cinnamon bark, 100g licorice root, 1kg garlic, 600g ginger and 500g red pepper at 24hr. |
