Spicy duck neck and preparation method thereof

The technology of spicy duck neck and duck neck is applied in the field of snack food, which can solve the problems of insufficient chewiness and poor taste comfort, and achieve the effects of increasing appetite, strong aroma and bright red color.

Inactive Publication Date: 2013-12-25
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the spicy duck necks currently on the market have the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of spicy duck neck, comprising the steps of:

[0023] 1). Primary processing of duck neck

[0024] Thaw 500 grams of duck neck, rinse it, add 10g of refined salt, 5g of cooking wine, and 0.1g of nitrite, mix well, marinate for about 5 hours, take it out, wash it with clean water, and then put it in a boiling water pot for a while. Remove and set aside.

[0025] 2). Preparation of Fresh Soup

[0026] Take 2 catties of water, add a chicken rack, cook on low heat for 1 hour (no seasoning is added during this process), boil the fresh soup, remove the chicken rack, and set aside;

[0027] 3), making spicy marinade

[0028] Take 60 grams of dried peppers and cut them into knots, 5 grams of star anise, 2 grams of Kaempferen, 1 gram of cinnamon, 5 grams of fennel, 5 grams of grass fruit, 1 gram of cloves, 2 grams of amomum, 10 grams of peppercorns, 2 grams of cardamom, 3 grams of Soak the grass and 1 gram of fragrant leaves in clear water for a while, a...

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PUM

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Abstract

The invention relates to a spicy duck neck and a preparation method thereof. The spicy duck neck is prepared from the following raw materials: 500g of duck necks, 50-100g of dry red peppers, 10-25g of ginger pieces, 10-20g of scallion segments, 5g of anise, 2-4g of rhizoma kaempferiae, 1-2g of cinnamon, 4-8g of fennel, 3-5g of tsaoko amomum fruits, 10-15g of peppers, 0.5-1g of cloves, 2-4g of fructus amomi, 2-4g of Amomum kravanh, 3-6g of Lysimachia sikokiana, 0.5-1g of myrcia, 70-100g of refined salts, 5-10g of monosodium glutamate, 10-15g of red yeast rice, 5-8g of cooking wine, one chicken bone, 150-200g of edible oil and 0.1-0.2g of nitrite. The prepared spicy duck neck is red and bright in color and luster, tasty, spicy and fragrant, has aromatic flavor, can promote blood circulation and digestion function, and enhance appetite, and has antibacterial and blushing functions.

Description

technical field [0001] The invention relates to a snack food, in particular to a spicy duck neck and a preparation method thereof. Background technique [0002] Spicy duck neck is a popular delicacy, and it is the best snack for leisure, entertainment and home travel. But most of the spicy duck necks on the market have insufficient chewiness and slightly poor taste comfort. [0003] The invention aims to improve the mouthfeel of the spicy duck neck to make it more chewy; at the same time, it improves the comfort of the taste so that more consumers can accept the spicy taste. Contents of the invention [0004] The purpose of the invention is to overcome the deficiencies of the prior art, and provide a spicy duck neck and a preparation method thereof. [0005] The technical scheme adopted in the present invention is: [0006] A kind of spicy duck neck, prepared from the following raw materials: [0007] 500 grams of duck neck, 50-100 grams of dried chili, 10-25 grams of ...

Claims

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Application Information

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IPC IPC(8): A23L1/312A23L1/315A23L13/20A23L13/50
Inventor 赵晨
Owner TIANJIN CHUNFA BIO TECH GRP
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