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Production method of sauce fragrant duck neck

A sauce-flavored duck neck and its preparation method are applied in the field of food processing to achieve the effects of increasing appetite, increasing nutrition, and moderately soft and hard texture

Inactive Publication Date: 2015-01-28
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is a lot of room for the development of leisure sauce and stewed meat products industry. People pay more and more attention to the issue of green, healthy and scientific diet. At present, the market space of sauce and stewed meat products enterprises with a certain scale needs to be developed urgently. Therefore, it is necessary to provide a leisure food with unique taste. Braised Duck Neck Products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of preparation method of sauce-flavored duck neck is characterized in that the steps are as follows:

[0022] (1) Preparation of marinade: Weigh 7Kg star anise, 10Kg pepper, 10Kg pepper, 5Kg cinnamon, 1Kg fennel, 5Kg amomum, 5Kg nutmeg, 2Kg grass fruit, 2Kg ginger, 2Kg kaempferon, ginger 2Kg was mixed and put into a gauze bag to obtain a marinated material bag, then put the marinated material bag into 1400Kg water, add 24.5Kg salt and 7Kg white sugar, first boil on high heat, cook for 30min, then add 8Kg pepper oil, 18Kg Soy sauce and 1Kg of vinegar, continue to simmer for 60 minutes on low heat, and then the marinade of marinated duck neck can be obtained;

[0023] (2) Duck neck pretreatment: check the 1000Kg duck neck one by one to remove possible remaining feathers, blood clots, glands, esophagus and lymph, and the skin membrane attached to the surface, and rinse the duck neck with water from top to bottom one by one. To wash away the feed residue that may be...

Embodiment 2

[0028] A kind of preparation method of sauce-flavored duck neck is characterized in that the steps are as follows:

[0029] (1) Preparation of marinade: Weigh 12Kg star anise, 30Kg pepper, 20Kg pepper, 15Kg cinnamon, 5Kg cumin, 12Kg amomum, 14Kg nutmeg, 8Kg grass fruit, 6Kg ginger, 8Kg kaempferia and 8Kg ginger according to the above mass numbers After mixing, put it into a gauze bag to obtain a marinated material bag, then put the marinated material bag into 1450Kg of water, add 26.5Kg of salt and 12Kg of white sugar, boil it on a high fire, cook for 70 minutes, then add 20Kg of pepper oil and 24Kg of soy sauce and 7Kg of vinegar, continue to simmer for 10 minutes on a low heat, and the marinade of the marinated duck neck can be obtained;

[0030] (2) Duck neck pretreatment: check the 1000Kg duck neck one by one to remove possible remaining feathers, blood clots, glands, esophagus and lymph, and the skin membrane attached to the surface, and rinse the duck neck with water fro...

Embodiment 3

[0035] A kind of preparation method of sauce-flavored duck neck is characterized in that the steps are as follows:

[0036](1) Preparation of marinade: Weigh 10Kg star anise, 15Kg pepper, 15Kg pepper, 10Kg cinnamon, 3Kg cumin, 1Kg amomum, 9Kg nutmeg, 6Kg grass fruit, 5Kg ginger, 5Kg kaempferum, and 4Kg ginger according to the above mass numbers After mixing, put it into a gauze bag to obtain a marinated material bag, then put the marinated material bag into 1400Kg of water, add 26Kg of salt and 9Kg of white sugar, first boil it on a high fire, cook for 50min, then add 15Kg of pepper oil, 22Kg of soy sauce and 5Kg of vinegar, continue to simmer for 40 minutes on low heat, and then the marinade of marinated duck neck can be obtained;

[0037] (2) Duck neck pretreatment: check the 1000Kg duck neck one by one to remove possible remaining feathers, blood clots, glands, esophagus and lymph, and the skin membrane attached to the surface, and rinse the duck neck with water from top to...

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PUM

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Abstract

The invention discloses a production method of sauce fragrant duck neck. A sauce fragrant duck neck product comprises the following raw material: duck neck, refined salt, sauce, beer, white granulated sugar, pepper, red pepper, star anise, cassia bark, common fennel, amomum fruit, common nutmeg, tsaoko, galanga, rhizome of galange resurrectionlily and fresh ginger. Marinade in the novel sauce fragrant duck neck adopts the beer and more than ten types of spices, and the beer is coordinated with the spices and has synergistic effect with the spices, so that the sauce fragrant duck neck product has strong sauce fragrance, and also has unique fragrance of the beer, the smell of meat is mellow, the taste of the product is enriched, and the nutrition of the product is improved. No artificial preservative is added when the product is produced, and only purely natural spices and seasoners are selected, so that the product has good taste, unique flavor and unique flavor and efficacy of the beer.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a formula of a novel sauce-flavored duck neck product and a production process thereof. Background technique [0002] Duck neck is cool, often eat it, calm liver and relieve fire. Sweet in taste, function of warming and nourishing, benefiting qi, duck neck itself is high in protein and low in fat, making it a very popular consumer snack food. In recent years, Wuhan Spicy Duck Neck has been characterized by its numbing, spicy, fresh, and salty flavors, which are mellow and thick, with a strong fragrance, and the flavor penetrates into the bone, quite tough and chewy; and the bone pit with meat, the bone is soft and There are delicious bone marrow in the joints and bone holes, which are favored by consumers. However, because of its spicy taste, it is not suitable for the eating habits of most northerners or those who do not like spicy food, and needs to be appropriately improved and ...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L1/29A23L13/50A23L13/20A23L13/40A23L33/00
CPCA23L13/20A23L13/50A23L33/00A23V2002/00
Inventor 柳艳霞赵莉君高晓平孙灵霞李苗云张秋会
Owner HENAN AGRICULTURAL UNIVERSITY
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