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Fresh spicy duck head

A technology of fresh spicy duck head, which is applied in application, food preparation, climate change adaptation, etc., can solve the problems of unobtainable and difficult to taste spicy duck head, restricting the development of production enterprises, etc., and achieve the fragrance overflowing Effect

Inactive Publication Date: 2015-03-25
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

[0002] Duck head is one of the foods that people often use in daily life, and there are many ways to do it, such as spicy, sauce, stewed and other processes. Since the key to the taste of food is the production process, different tastes have different cooking methods. Spicy duck head It is one of the duck foods with the largest sales volume in braised food restaurants. It is loved by many people because of its spicy and delicious taste. There are two main production methods for the spicy duck head that we eat every day, one is from handmade, and the other is from For industrialized bagged food, handmade is the first choice of many diners, but due to different producers or regions, it is difficult to eat authentic spicy duck head, and the hygienic conditions of handmade can not be guaranteed;
[0003] However, existing bagged food companies have changed the flavor of handmade food due to industrial production, and cannot be recognized by people, and because bagged food has added a lot of preservatives to ensure shelf life, these preservatives make Many diners are worried, which leads to low sales of bagged spicy duck heads, which seriously restricts the development of production enterprises

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A fresh spicy duck head, the preparation steps of which are as follows:

[0022] 1. Marinate: Wash a single raw duck head with a net weight of 30g, drain it on a rack, and then put it in a brine tank and press it below the brine level to marinate. The mass ratio of duck head to brine is 1:1.2, and the temperature is constant at 18°C Marinate for 2 hours; the stew is pepper: pepper: ginger: onion: star anise: fennel: clove: nutmeg: cinnamon: angelica: Codonopsis: Luo Han Guo and water according to 3:3:1:1:0.5:0.5:0.1: 0.1: 0.1: 0.1: 100 parts by mass are mixed and boiled, and the filtered feed water is poured into a brine tank with salt at 100°C, stirred and cooled before preparation, and the amount of salt added is 30 kg of salt per 100 kg of feed water; It belongs to the connection of flesh and blood, and the outer skin is characterized by bones. It is marinated at a constant temperature of 18 degrees, and the taste is finer and the aroma is long-lasting. The addition ...

Embodiment 2

[0033] A fresh spicy duck head, the preparation steps of which are as follows:

[0034] 1. Marinate: Wash a single raw duck head with a net weight of 60g, drain it on a rack, and then put it in a brine tank and press it below the brine level to marinate. The mass ratio of duck head to brine is 1:1.5, and the temperature is 20°C. Marinate for 2 hours; the brine is pepper: pepper: ginger: onion: star anise: fennel: clove: nutmeg: cinnamon: angelica: Codonopsis: Luo Han Guo and water according to 6:5:2:1.5:0.8:0.8:0.3: 0.3: 0.3: 0.3: 100 parts by mass are mixed and boiled, and the filtered feed water is poured into a brine tank with salt at 100°C, stirred and cooled for preparation, and the amount of salt added is 30 kg of salt for every 100 kg of feed water;

[0035] 2. Decompose and produce aroma: Put the duck heads treated in step 1 on the shelf to dry, and dry them at 12°C for 15 hours, and the drying workshop will automatically dehumidify and blow them;

[0036] 3. Frying: ...

Embodiment 3

[0044] A fresh spicy duck head, the preparation steps of which are as follows:

[0045] 1. Marinate: Wash a single raw duck head with a net weight of 50g, drain it on a rack, and then put it in a brine tank and press it below the brine level to marinate. The mass ratio of duck head to brine is 1:1.3, and the temperature is constant at 19°C Marinate for 2 hours; the stew is pepper: pepper: ginger: onion: star anise: fennel: clove: nutmeg: cinnamon: angelica: Codonopsis: Luo Han Guo and water according to 4:4:1.5:1.2:0.6:0.6:0.2: 0.2: 0.2: 0.2: 100 parts by mass are mixed and boiled, and the filtered feed water is poured into a brine tank with salt at 100°C, stirred and cooled for preparation, and the amount of salt added is 30 kg of salt for every 100 kg of feed water;

[0046] 2. Decomposition and production of aroma: put the processed duck head in step 1 on the shelf to dry, and dry it at 10°C for 20 hours, and the drying workshop will automatically dehumidify and blow it;

...

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PUM

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Abstract

The invention discloses a fresh spicy duck head, which is prepared by the following steps: 1 pickling in brine; 2 decomposing for emitting the flavor; 3 frying; 4 marinating at a low temperature; 5 soaking in the brine; 6 internally packaging; 7 sealing in vacuum; 8 sterilizing; and 9 externally packaging. Through matching of the procedures such as pickling in the brine, decomposing for emitting the flavor, marinating at the low temperature, soaking in the brine and carrying out pasteurization, and with no addition of a preservative, sodium nitrite, a chemical pigment or a chemical flavor, the unique spicy duck head is created, is suitable for retail stores, and can be sold like manual halide food after being simply cured; the produced spicy duck head is flavored, is fresh and delicious in taste, and meets the requirements of consumers on the retail halide food; and a way of innovation capable of carrying out large-scale industrial production and providing market requirements is fumbled out.

Description

technical field [0001] The invention relates to a spicy duck head, in particular to a fresh spicy duck head. Background technique [0002] Duck head is one of the foods that people often use in daily life, and there are many ways to do it, such as spicy, sauce, stewed and other processes. Since the key to the taste of food is the production process, different tastes have different cooking methods. Spicy duck head It is one of the duck foods with the largest sales volume in braised food restaurants. It is loved by many people because of its spicy and delicious taste. There are two main production methods for the spicy duck head that we eat every day, one is from handmade, and the other is from For industrialized bagged food, handmade is the first choice of many diners, but due to different producers or regions, it is difficult to eat authentic spicy duck head, and the hygienic conditions of handmade can not be guaranteed; [0003] However, existing bagged food companies have...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/315A23L1/312A23L1/318A23L13/50A23L13/20A23L13/70
CPCA23L13/20A23L13/428A23L13/50Y02A40/90
Inventor 程仁功
Owner 安徽兴程食品有限责任公司