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Preparation method for flavored duck neck

A preparation method and duck neck technology are applied in the field of food processing, which can solve the problems of single taste and nutrition, and achieve the effects of simple preparation method, beneficial to human health and maintaining nutritional value.

Inactive Publication Date: 2015-06-03
颜洪岭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, most edible duck necks are grilled or marinated, and the taste and nutrition are relatively simple. There is no method for making duck necks with flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for making flavored duck neck, characterized in that it comprises the following process steps:

[0018] (1) Preparation of main ingredients: Take 20kg of fresh Shaoxing duck duck neck, peel it, rinse it with 10% salt solution, and set it aside;

[0019] (2) Preparation of auxiliary materials: 4 kg of auxiliary materials are prepared by mixing clean dry wolfberry, jujube, star anise, cinnamon bark, tangerine peel, green onion, pepper, fragrant leaves and garlic in the same weight portion;

[0020] (3) Preliminary processing of auxiliary materials: put the auxiliary materials prepared in step (2) into a porcelain cooking container, then pour an aqueous solution mixed with edible oil and water at a ratio of 1:100 to the bottom of the cooking container, and cover the cooking container Cover, heat on the outside of the bottom of the cooking container, after the temperature in the cooking container rises to 100°C, cook continuously for 20 minutes and then keep warm f...

Embodiment 2

[0024] A method for making flavored duck neck, characterized in that it comprises the following process steps:

[0025] (1) Preparation of main ingredients: Take 20kg of fresh Shaoxing duck duck neck, peel it, rinse it with a 3% salt solution, and set it aside;

[0026] (2) Preparation of auxiliary materials: 4 kg of auxiliary materials are prepared by mixing clean dry wolfberry, jujube, star anise, cinnamon bark, tangerine peel, green onion, pepper, fragrant leaves and garlic in the same weight portion;

[0027] (3) Preliminary processing of auxiliary materials: put the auxiliary materials prepared in step (2) into a stainless steel cooking container, then pour an aqueous solution mixed with edible oil and water at a ratio of 1:100 to the bottom of the cooking container, and cover the cooking container Cover, heat on the outside of the bottom of the cooking container, after the temperature in the cooking container rises to 80°C, cook continuously for 10 minutes and then keep ...

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PUM

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Abstract

The invention relates to a preparation method for a flavored duck neck. The preparation method comprises the following steps: firstly, getting a fresh duck neck, and washing the fresh duck neck in a salt aqueous solution for later use; mixing clean dry wolfberry fruits, red dates, Chinese angelica, American ginseng, anises, cinnamon, green Chinese onions, Chinese prickly ash, myrcia and garlics in equal parts by weight to prepare auxiliary materials; putting the auxiliaries into a cooking container, pouring an aqueous solution which is mixed by edible oil and water in proportion by weight of 1 to 100 into the bottom of the cooking container, closing a cooking container cover, and heating from the outer side of the bottom of the cooking container to prepare soup; soaking the duck neck into the soup for 5-7 days, then getting out and vacuum-packaging the duck neck on a filling production line, thereby preparing instant flavored duck neck. The flavored duck neck prepared by the preparation method not only keeps the nutrient value of the duck neck, but also absorbs a large number of nutrient elements in the soup, and is relatively good in health effect.

Description

technical field [0001] The invention relates to a method for making flavored duck neck, which belongs to the technical field of food processing. Background technique [0002] Duck neck has gnawing head, spicy taste but not spicy heart, eating it will not get angry. Duck neck itself is high in protein, low in fat, and has the functions 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 eat them often to calm the liver and relieve fire. Sweet in taste, warming and tonifying, nourishing qi, combined with spicy, numbing and dozens of aftertaste Chinese medicines, so that the main ingredients complement each other, and its spicy function has the function of detoxification and slimming. Fitness and beauty. It's hemp. Appetizing and nourishing, interacting with spicy, has the effect...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/314A23L1/318A23L1/312A23L13/50A23L13/20A23L13/40A23L13/70
Inventor 孔艳
Owner 颜洪岭