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Preparation method of spicy duck feet

A technology of spicy duck feet and duck feet, which is applied in the field of food processing, can solve problems such as difficult to arouse consumers' appetite, bad taste, and strong fishy smell of duck feet

Inactive Publication Date: 2015-11-25
TIANCHANG BAITAHU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the fishy smell of duck feet on the existing market is relatively heavy and the taste is not good, so it is difficult to arouse the appetite of consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The present invention proposes a kind of spicy duck feet, and its raw materials include: frozen duck feet, duck skeleton, pepper, pepper, star anise, cinnamon, shan Na, Amomum, licorice, ginger, green onion, millet spicy, clove, bay leaf, angelica dahurica , Grass fruit, cardamom, nutmeg, cumin, tangerine peel, Luo Han Guo, soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, Chaotian pepper, cooking wine; prepared according to the following process:

[0018] S1. Put the frozen duck feet in the thawing pool to thaw. The water temperature is maintained at 10℃, and the thawing time is 10 hours. After complete thawing, select duck feet with a monomer weight of 28.5-32g, and make the area of ​​ecchymosis larger than the entire duck feet area. % Of the individuals were sorted out, removed the claw nails and palm cocoons, and continued to soak in clean water until no blood was precipitated. After draining, the pretreated duck feet were obtained;

[0019] S2. ...

Embodiment 2

[0026] The present invention proposes a kind of spicy duck feet, and its raw materials include: frozen duck feet, duck skeleton, pepper, pepper, star anise, cinnamon, shan Na, Amomum, licorice, ginger, green onion, millet spicy, clove, bay leaf, angelica dahurica , Grass fruit, cardamom, nutmeg, cumin, tangerine peel, Luo Han Guo, soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, Chaotian pepper, cooking wine; prepared according to the following process:

[0027] S1. Put the frozen duck feet in the thawing pool to thaw. The water temperature is maintained at 12℃, and the thawing time is 8 hours. After complete thawing, select duck feet with a monomer weight of 28.5-32g, and make the area of ​​ecchymosis larger than the entire duck feet area. % Of the individuals were sorted out, removed the claw nails and palm cocoons, and continued to soak in clean water until no blood was precipitated. After draining, the pretreated duck feet were obtained;

[0028] S2. M...

Embodiment 3

[0035] The present invention proposes a kind of spicy duck feet, and its raw materials include: frozen duck feet, duck skeleton, pepper, pepper, star anise, cinnamon, shan Na, Amomum, licorice, ginger, green onion, millet spicy, clove, bay leaf, angelica dahurica , Grass fruit, cardamom, nutmeg, cumin, tangerine peel, Luo Han Guo, soy sauce, salt, monosodium glutamate, rock sugar, white granulated sugar, Chaotian pepper, cooking wine; prepared according to the following process:

[0036] S1. Put the frozen duck feet into the thawing pool to thaw. The water temperature is maintained at 11℃, and the thawing time is 9.5h. After completely thawing, select duck feet with a monomer weight of 28.5-32g, and the area of ​​ecchymosis is larger than the area of ​​the entire duck feet. 5% of the individuals were sorted out, the claw nails and palm cocoons were removed, and they were soaked in clean water until no blood was precipitated, and the pretreated duck feet were obtained after drainin...

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PUM

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Abstract

The invention discloses a preparation method of spicy duck feet, and the raw materials include frozen duck feet, duck skeleton, Chinese prickly ash, pepper, star anise, cinnamon, rhizoma kaempferiae, amomum fruit, licorice, raw ginger, green onion, capsicum frutescens, clove, bay leaf, angelica dahurica, amomum tsaoko, cardamom, netmeg, fennel, dried tangerine or orange peel, momordica grosvenori, dark soy sauce, table salt, monosodium glutamate, rock sugar, white granulated sugar and pod pepper. Through thawing, selecting, rolling, kneading, pickling, cooking a soup-stock, preparing a master stock, preparing brine soup, cooking in the master stock and drying, the spicy duck feet are obtained. The fishy smelling can be removed, the spicy duck feet taste good, and are hard and compact in meat quality, moderate in salty and sweet taste, unique in taste, and simple in preparation process.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of spicy duck feet. Background technique [0002] As a locomotion organ, duck feet have the characteristics of many muscles, thick skin, and no meat. The development and utilization of duck feet needs to arouse the attention of food workers. Studies have found that the fat content in duck feet is about 1.9%, and the protein content is as high as 26.9%, most of which are collagen, and contain a large amount of calcium, iron, selenium, zinc and other trace elements, which can be called high protein and low fat. food. The nutritional value of duck feet is relatively rich, suitable for the general population, especially suitable for osteodystrophy; at the same time, it has an adjuvant treatment effect on endocrine system diseases. Duck feet play an important role in weight loss and beauty, strengthening of bones, promoting blood circulation, regulating menst...

Claims

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Application Information

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IPC IPC(8): A23L1/315A23L1/312A23L1/314A23L13/50A23L13/20A23L13/40
Inventor 赵富新徐富山
Owner TIANCHANG BAITAHU FOOD
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