Duck neck for gnawing

A duck neck and seasoning technology, applied in application, food preparation, food science and other directions, can solve the problems of easy breakage, improper mixing of seasonings, and incomplete production methods.

Inactive Publication Date: 2010-09-08
徐新宋
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The gnawed duck necks, sauced duck necks, and stewed duck necks produced by the prior art are not good in taste, easy to be damaged, and inconvenient to store
The main reason is that the seasoning is improperly matched, which cannot reflect the unique flavor; the production method is not complete, the flavor cannot be penetrated into the bone, it is easy to break, and the satisfactory effect cannot be achieved.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0007] Example 1, get 30kg of duck neck and wash it with water for later use; prepare 100g of condiment mixture by weight percentage, the proportion is: Chinese prickly ash 9%, capsicum 9%, galangal 3%, dried ginger 3%, red cardamom 1% , white cardamom 1%, cumin 0.5%, thyme 0.5%, licorice 1%, Piper 2%, Amomum 2%, Cumin 0.5%, Cao Guo 2%, Angelica dahurica 4%, Kaempferum 3%, Tangerine peel 2%, 3% cinnamon, 0.5% camphor leaf, 2.5% Fructus aurantii, 2% star anise, 0.5% clove, 10% salt, 10% monosodium glutamate, 9% sugar, 19% soybean oil, add 25000g water to 100g seasoning mixture Made into soup stock. Put the duck neck into the soup and boil for 45 minutes, take it out and drain it; then put the drained duck neck into the original soup and soak it at room temperature for 3-5 hours to make it taste twice; then boil it again, take it out and drain it That's it.

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PUM

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Abstract

The present invention discloses a method for preparing duck neck for gnawing, wherein soup is prepared by 21 pure natural Chinese medicine herbs as condiments with adequate seasonings; the duck neck for gnawing is prepared by the technological steps of boiling, draining, soaking and re-boiling; the method has advantages of simple technology, unique flavor, which is not easily damaged and suitable for industrial production.

Description

technical field [0001] The invention relates to a food for eating duck necks and a preparation method thereof, belonging to the technical field of food. Background technique [0002] The gnawed duck necks, sauced duck necks, and stewed duck necks produced by the prior art have poor taste, are easy to be damaged, and are inconvenient to preserve. The main reason is that the combination of condiments is improper, which cannot reflect the unique flavor; the production method is not complete, the flavor cannot penetrate into the bone, it is easy to break, and the satisfactory effect cannot be achieved. Contents of the invention [0003] The purpose of the present invention is to provide a duck neck that is spicy, spicy, fresh, fragrant, delicious, pleasant in color, full of strength, and not easy to break, and a production method thereof. [0004] The object of the present invention is achieved like this: earlier condiment is formulated into condiment mixture by weight percen...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/01A23L1/221A23L13/50A23L5/10A23L27/10
Inventor 徐新宋
Owner 徐新宋
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