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Making method of duck necks

A production method and duck neck technology, applied in food science and other directions, can solve problems such as difficult to taste, and achieve the effect of reducing the blanching time

Inactive Publication Date: 2016-02-03
程叶萍
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method can ensure that it can be processed and matured in a short period of time, but it has the disadvantage of being difficult to taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of manufacture method of duck neck, comprises the following steps:

[0022] (1) Take 500g of duck neck and wash it. Heat the water in the pot to 60°C, put in the washed duck neck and an appropriate amount of cooking wine, heat it quickly until it boils, take it out, rinse and drain with cold water at 5°C;

[0023] (2) Put it into a stew pot, add spicy sauce, concentrated chili oil, and southern milk;

[0024] (3) Press Continue to add 5g of rock sugar, 5g of salt, 0.05g of dark soy sauce, 3-4 slices of ginger, 2-3 star anise, 2g of cinnamon, add an appropriate amount of water, turn to low heat, cover with a lid and simmer for 30 minutes;

[0025] (4) Turn off the heat, let it stand for 4 hours, and collect the juice on high heat;

[0026] (5) after taking out, cool and dry;

[0027] (6) Vacuum packaging.

Embodiment 2

[0029] A kind of manufacture method of duck neck, comprises the following steps:

[0030] (1) Take 500g of duck neck and wash it. Heat the water in the pot to 70°C, put in the washed duck neck and an appropriate amount of cooking wine, heat it quickly until it boils, take it out, rinse and drain with 8°C cold water;

[0031] (2) Put it into a stew pot, add spicy sauce, concentrated chili oil, and southern milk;

[0032] (3) Press Continue to add 5g of rock sugar, 5g of salt, 0.05g of dark soy sauce, 3-4 slices of ginger, 2-3 star anise, 2g of cinnamon, add an appropriate amount of water, turn to low heat, cover with a lid and simmer for 30 minutes;

[0033] (4) Turn off the heat, let it stand for 4 hours, and collect the juice on high heat;

[0034] (5) after taking out, cool and dry;

[0035] (6) Vacuum packaging.

Embodiment 3

[0037] A kind of manufacture method of duck neck, comprises the following steps:

[0038] (1) Take 500g of duck neck and wash it. Heat the water in the pot to 65°C, put in the washed duck neck and an appropriate amount of cooking wine, heat it quickly until it boils, take it out, rinse and drain with cold water at 10°C;

[0039] (2) Put it into a stew pot, add spicy sauce, concentrated chili oil, and southern milk;

[0040] (3) Press Continue to add 5g of rock sugar, 5g of salt, 0.05g of dark soy sauce, 3-4 slices of ginger, 2-3 star anise, 2g of cinnamon, add an appropriate amount of water, turn to low heat, cover with a lid and simmer for 30 minutes;

[0041] (4) Turn off the heat, let it stand for 4 hours, and collect the juice on high heat;

[0042] (5) after taking out, cooling and drying;

[0043] (6) Vacuum packaging.

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PUM

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Abstract

The invention discloses a making method of duck necks. The making method comprises the following steps of (1) cleaning the duck necks, after the cleaned duck necks are blanched in water, taking out the blanched duck necks, rinsing the taken duck necks, and draining the rinsed duck necks; (2) putting the drained duck necks in a stewing pot, and adding a spicy sauce, concentrated chili oil and southern milk; (3) continuing adding crystal sugar, salt, a dark soy sauce, ginger, star aniseed and Chinese cinnamon, adding an appropriate amount of clean water, boiling substances in the stewing pot with an intense fire until a boiling state is obtained, boiling the boiled substances with a small fire, covering the stewing pot with a cover, and slowly stewing the substances in the stewing pot for 30 minutes; (4) turning off the fire, leaving the stewing pot to stand for 4 hours, and performing reduction with the intense fire; (5) taking out the stewed duck necks from the stewing pot, and cooling and drying the duck necks which are taken out from the stewing pot; and (6) vacuum packing the dried duck necks. The duck necks made by the making method have the characteristics of being rich in taste, good in mouth feel and sufficient in chewiness.

Description

Technical field: [0001] The invention relates to the field of food production, in particular to a method for making duck necks. Background technique: [0002] Duck neck, also known as sauced duck neck or sauced duck neck, is one of the traditional famous foods of the Han people in Hunan, Hubei, Sichuan and other places. It belongs to sauce food. It originated in Changde in the Dongting Lake area of ​​the Qing Dynasty, and spread to Sichuan and Hubei via Hunan. It has become popular all over the country in recent years. Sauce food is soaked in a variety of spices, then air-dried and roasted. The finished product is deep red in color and has the characteristics of fragrant, spicy, sweet, numb, salty, crispy, and cottony. It is an appetizer and wine accompaniment. delicacies. [0003] The traditional processing methods all adopt the quick-cooking method, that is, high-pressure stewing. This method can ensure that it is processed and matured in a short period of time, but it ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/70A23L13/40
Inventor 程叶萍
Owner 程叶萍
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