Low-salt marinade for duck necks, and preparation method and application thereof

A technology of stewed soup and duck neck, which is applied to the processing of low-salt stewed duck soup. Low-salt stewed duck soup can solve the problem of high salt content in stewed duck neck and achieve delicious taste in the field of low-salt stewed duck neck

Active Publication Date: 2014-08-27
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the shortcomings of the high salt content of the existing braised duck neck and the use of nitrous salt to pickle, thereby providing a low-salt duck neck stewed soup and its preparation method and application

Method used

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  • Low-salt marinade for duck necks, and preparation method and application thereof
  • Low-salt marinade for duck necks, and preparation method and application thereof
  • Low-salt marinade for duck necks, and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. A low-salt duck neck stewed soup: the stewed soup is composed of the following raw materials by weight

[0031]

[0032]

[0033] 2. Preparation of fresh soup and stewed soup

[0034] a. Preparation of fresh soup: fresh soup is composed of chicken bones and 1.5% ginger, 1.5% green onions, 1% cooking wine, and 300% water, boiled in a pressure cooker for 2 hours, and remove the residue;

[0035] b. Preparation of stewed soup: The stewed soup is composed of spices and auxiliary materials. Pour the spices into 70% hot cooking oil and fry for about 5 minutes, then add fresh soup and other auxiliary materials and boil with low heat Simmer for 1h.

[0036]The spices are (weight ratio): dried chili 2.41, ginger 0.65, green onion 0.79, star anise 0.83, kaempferen 0.15, hawthorn 0.65, chrysanthemum 0.65, licorice 2.85, cinnamon 0.83, cumin 0.44, grass fruit 0.20, pepper 0.83, clove 0.08, Amomum 0.11, cardamom 0.10, bay leaf 0.10;

[0037] The auxiliary materials are (...

Embodiment 2

[0052] 1. A low-salt duck neck stewed soup: the stewed soup is composed of the following raw materials by weight

[0053]

[0054]

[0055] 2. Preparation of fresh soup and marinated soup

[0056] a. Preparation of fresh soup: fresh soup is composed of chicken bones and 1.5% ginger, 1.5% green onions, 1% cooking wine, and 300% water, boiled in a pressure cooker for 2 hours, and remove the residue;

[0057] b. Preparation of stewed soup: The stewed soup is composed of spices and auxiliary materials. Pour the spices into 70% hot cooking oil and fry for about 5 minutes, then add fresh soup and other auxiliary materials and boil with low heat Simmer for 1h;

[0058] The spices are (weight ratio): dried chili 2.51, ginger 0.75, green onion 0.89, star anise 0.92, kaempferen 0.21, hawthorn 0.75, chrysanthemum 0.75, licorice 2.95, cinnamon 0.92, cumin 0.50, grass fruit 0.28, pepper 0.92, clove 0.10, Amomum 0.17, Cardamom 0.16, Fragrant Leaf 0.16;

[0059] The auxiliary materi...

Embodiment 3

[0074] 1. A low-salt duck neck stewed soup: the stewed soup is composed of the following raw materials by weight

[0075]

[0076]

[0077] 2. Preparation of fresh soup and marinated soup

[0078] a. Preparation of fresh soup: fresh soup is composed of chicken bones and 1.5% ginger, 1.5% green onions, 1% cooking wine, and 300% water, boiled in a pressure cooker for 2 hours, and remove the residue;

[0079] b. Preparation of stewed soup: The stewed soup is composed of spices and auxiliary materials. Pour the spices into 70% hot cooking oil and fry for about 5 minutes, then add fresh soup and other auxiliary materials and boil with low heat Simmer for 1h.

[0080] The spices are (weight ratio): dried chili 2.46, ginger 0.70, green onion 0.84, star anise 0.88, kaempferen 0.18, hawthorn 0.70, chrysanthemum 0.70, licorice 2.90, cinnamon 0.88, cumin 0.47, grass fruit 0.24, pepper 0.88, clove 0.09, Amomum 0.14, cardamom 0.13, bay leaf 0.13;

[0081] The auxiliary materials a...

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PUM

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Abstract

The invention discloses a low-salt marinade for duck necks, and a preparation method and application thereof. The preparation method of the marinade comprises: pouring spices into edible oil with 70% hot degree for frying for about 5 min, then adding a delicious soup obtained by boiling chicken bones, low-sodium salt and other auxiliary materials, boiling with small fire for 1 h, and finally packaging and sterilizing to prepare the instant low-salt marinade for duck necks. The prepared product is convenient and practicable, also marinated products have extremely good flavor and mouthfeel, the content edible salt and sodium content is obviously reduced, the content of potassium and calcium ions is improved, the nutrients are relatively abundant and balanced, also the marinated products have the function of clearing heat and downbearing fire, and are nutritious healthy leisure meat products especially edible by crowds with hypertension, nephrosis and the like.

Description

Technical field: [0001] The invention belongs to the field of food processing technology, and in particular relates to the processing technology of low-salt stewed duck soup which can be conveniently used after packaging and the preparation method of low-salt stewed duck soup for preparing low-salt stewed duck neck. Background technique: [0002] With the improvement of people's living standards, the accelerated pace of production and life, the intake of meat products (including leisure meat products) has increased, and braised duck neck food is becoming an increasingly popular meat product variety. However, in order to meet consumption Due to the requirements of consumers for the flavor and mouthfeel of products, most traditional braised duck neck products have the problems of high salt content and heavy taste. A large number of epidemiological surveys have shown that the incidence of cardiovascular and cerebrovascular diseases in our country has increased significantly at ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/22A23L27/10A23L27/00
CPCA23L13/20A23L13/50A23L27/10A23L27/88A23V2002/00A23V2200/32A23V2200/30
Inventor 王海滨冯小进汪宣鹏李晓
Owner 良品铺子营养食品有限责任公司
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