浅析醉仙鸭在食用方法上的科学性
来源:http://www.zuixianya666.com/  2017-11-21 15:54:50

人们吃醉仙鸭时,常常佐以大葱、大蒜、黄瓜条,这些食品与醉仙鸭共同食用,不仅可以祈祷平衡酸碱的作用,而且这些食品中的维生 素C及膳食纤维具有使胆固醇下 降和纤维蛋白质溶解活性升高,帮助消化的功能。

People have drunk immortal duck, often served with onions, garlic, cucumber, these foods and Zuixian duck common edible, can not only balance the pH of the prayer, and vitamin C and dietary fiber in these foods can make cholesterol and protein fiber dissolution activity increased, help digestion function.

她们提高了醉仙鸭的营养价值,增强了醉仙鸭的风味特色,使其肥而不腻,久吃不厌。说明了醉仙鸭在食用方法上的科学性。

They improve the nutritional value of drunk immortal duck, duck enhanced drunk immortal flavor, the fat but not greasy, long can eat. It explains the scientific nature of the eating method of drunken duck.

醉仙鸭的脂肪大部分均匀地分布在肌肉组织纹理中,这是醉仙鸭肉质柔嫩、味道鲜美的重要原因。李英醉仙鸭中维生 素B的含量为0.12毫克/100克,维生 素B2的含量为0.23毫克/100克。

Most of the fat in the duck is evenly distributed in the texture of muscle tissue, which is the important reason for the delicacy and delicious taste of the drunken duck. The content of vitamin B in Li Ying's drunken duck is 0.12 mg /100 grams, and the content of vitamin B2 is 0.23 mg /100 grams.

醉仙鸭价格

啤酒鸭中各种矿物质含量与其他肉类食品大体相近。鸭肉本身糖类含量较低,但由于在一般情况下,醉仙鸭与啤酒一起配合,从而增加了醉仙鸭的的糖类成分,从而弥补了醉仙鸭自身营养价值上的这一方面的缺陷, 大大增加了醉仙鸭的营养价值。

The content of minerals in beer duck is similar to that of other meat products. Duck itself sugar content is relatively low, but in general, drunken immortal duck and together with beer, thus increasing the carbohydrate components Zuixian duck, which make up the defects of its nutritional value of Xian drunk duck on the one hand, greatly increasing the nutritional value of drunk immortal duck.

早年李英醉仙鸭专门有自己的鸭子房,从外面购进鸭雏后,自己喂养。现在李与英醉仙鸭与京郊的鸭场签定购销合同,指导鸭场按李与英醉仙鸭的质量标准喂养,从而保证鸭子的质量。

In the early years, Li Ying drunken duck had its own duck house, and bought it from the outside, and then she fed herself. Now, Li Yuying drunken duck and the Beijing duck farm signed a purchase and sale contract, guide the duck farm according to Li Yuying drunken duck quality standard feeding, so as to ensure the quality of duck.

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