PRODUCTION OF DUCK EXTRACT USING DUCK MEAT, HERBAL PLANTS, PEAR AND GLUTINOUS RICE AND DUCK EXTRACT THEREFROM

摘要

PURPOSE: A method of making an extract of duck by heating duck meat, herbal plants, pears and glutinous rice is provided. The product is eliminated in characteristic taste and smell of a duck while containing good nutrients and flavor. CONSTITUTION: A raw material comprising 40 to 70% by weight of dressed duck meat, 10 to 27% by weight of herbal plants, 1 to 30% by weight of pears and 1 to 20% by weight of glutinous rice is mixed with 2 to 3 times water, based on the total weight of the raw material and heated for 9 to 12hr at 105 to 121deg.C. The dressed duck meat contains a body portion, a foot portion and a head portion in a ratio of 3:1:1. The herbal plants comprise % by weight: 0.1-10 Rehmanniae Radix Preparata; 15 to 25 Paeoniae Radix; 5 to 10 Cnidii Rhizoma; 5 to 10 Angelicae Gigantis Radix; 5 to 10 Astragali Radix; 10 to 25 Zingiberis Rhizoma; 5 to 20 Zizyphi Fructus; 5 to 10 Cinnamomi Cortex; 5 to 10 Glycyrrhizae Radix; 0.1 to 10 Hoelen; and 0.1 to 5 Fructus amomi.