Sauced duck neck

A sauce-flavored duck neck and duck neck technology, which is applied in food heat treatment, food ingredient functions, food preparation, etc., can solve the problem of low spicy and so on, and achieve the effect of crispy taste

Inactive Publication Date: 2014-04-16
安徽兴程食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, due to regional differences, different regions have different requirements for taste. For example, Sichuan, Hunan, and Hubei emphasize spicy and spicy food, while central regions or coastal cities have a low tolerance for spicy food. How to improve the taste and adapt to this part of the taste? At the same time, it can retain the medicinal properties of the duck neck, and scientifically and rationally exert its effects of eye-catching and calming the nerves, promoting blood circulation and removing stasis, and nourishing yin and kidney. There is no report of such technology in the prior art.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A sauce-flavored duck neck, the production steps of which are as follows:

[0021] 1. Raw material selection and processing: Pick the raw materials that meet the requirements, thaw naturally or with water according to the outside temperature, clean the surface of the raw materials to ensure that the blood is washed out, and put the washed duck necks into baskets to control the water for the next step. The raw material is 70g of duck neck. The raw materials entering the workshop are inspected according to whether they are fresh, whether there are mildew spots, large bruises, and broken skins. They are accepted or rejected, and they are accurately weighed and counted. The selection of raw materials is helpful to overcome the shortcomings of tenderness and differences in cooking parts, ensure the freshness of raw meat, reduce nutrient loss, and control bacterial reproduction. Cleaning can effectively ensure that the quality of raw materials is fresh, hygienic and harmless. ...

Embodiment 2

[0033] A sauce-flavored duck neck, the production steps of which are as follows:

[0034] 1. Raw material selection and processing: Pick the raw materials that meet the requirements, thaw naturally or with water according to the outside temperature, clean the surface of the raw materials to ensure that the blood is washed out, and put the washed duck necks into baskets to control the water for the next step. ;The raw material is 60g of duck neck. The raw materials entering the workshop are inspected according to whether they are fresh, whether there are mildew spots, large bruises, and broken skins, and they are accepted or rejected. The selection of raw materials is helpful to overcome the shortcomings of tenderness and differences in cooking parts, ensure the freshness of raw meat, reduce nutrient loss, and control bacterial reproduction. Cleaning can effectively ensure that the quality of raw materials is fresh, hygienic and harmless.

[0035] 2. Tendering: Put the duck nec...

Embodiment 3

[0045] A sauce-flavored duck neck, the production steps of which are as follows:

[0046] 1. Raw material selection and processing: Pick the raw materials that meet the requirements. The raw material is 50g of duck neck, which is thawed naturally or with water according to the outside temperature. The surface of the raw material is cleaned to ensure that the blood is washed out, and the washed duck neck is put into a basket Water control to prepare for the next step;

[0047] 2. Tendering: Put the duck neck into the tender machine, add brine for vacuum rolling, and roll for 50 minutes at a constant temperature of 0°C. The mass ratio of duck neck to brine is 1:0.5, and the brine is monosodium glutamate and ginger , star anise, and Chinese prickly ash are put into water and boiled to filter the remaining material water. Among them, the ratio of monosodium glutamate: ginger: green onion: star anise: water is 1:4:3:2:100. add salt;

[0048] 3. Blanching: put the duck neck tr...

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PUM

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Abstract

The invention discloses a sauced duck neck. The sauced duck neck is prepared through the following steps: (1) choosing and disposing a raw material; (2) rolling the raw material softly; (3) blanching; (4) boiling; (5) soaking the cooked raw material in thick gravy; (6) cooling and packaging; (7) sealing in vacuum; (8) sterilizing; (9) quenching; (10) performing outer packing. The sauced duck neck, which is prepared through totally different recipe and technology, retains officinal property of the duck neck, and has effects of improving eyesight, soothing nerves, activating blood circulation to dissipate stasis, nourishing Yin, and tonifying kidney; adopting simple materials and multi-step marinating technology, the duck neck has special mouthfeel, and is completely different from the conventional sauced duck necks, crispy in taste, chewy, a little spicy but not hot, and packaged in vacuum but like a manually marinated deck neck.

Description

technical field [0001] The invention relates to a food, in particular to a sauce-flavored duck neck. Background technique [0002] There are many ways to make duck neck, sauced duck neck or sauced duck neck is one of them, it belongs to sauce food, mainly spicy temptation duck neck, sauced duck neck, etc., first originated in Changde, Dongting Lake area in Qing Dynasty, and spread to Hunan through Hunan Sichuan and Hubei have become popular all over the country in recent years. Sauce-like foods are soaked in various spices, then air-dried, baked and other processes are refined. And other characteristics, it is a delicacy with wine. The duck neck has a gnawing head, and it is high in protein and low in fat. It has the effects of nourishing qi and tonifying deficiency, lowering blood fat, and beautifying the skin. Fragrant and delicious, full of aftertaste, it is a snack food suitable for all ages. my country's traditional Chinese medicine believes that: ducks are cool, so ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/29A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23L13/20A23L13/428A23L13/50A23L33/00A23V2002/00A23V2300/24A23V2300/31A23V2200/30A23V2200/31
Inventor 程仁功
Owner 安徽兴程食品有限责任公司
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