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Preparation method of fresh and delicious duck necks

A production method, duck neck technology, applied in food science and other fields, can solve problems such as hazards

Inactive Publication Date: 2017-01-04
巢湖市金魁食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, there are more and more ways to make duck necks, and the characteristics of pickling and marinating are various. In some cases, in order to prolong the shelf life of duck necks, various preservatives are added. The human body is very harmful. At the same time, the taste and taste of duck neck is also a key demand factor for consumers. Therefore, it is very necessary in the industry to develop the technology of duck neck and improve the taste and taste.

Method used

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Embodiment Construction

[0015] The present invention will be further described in detail according to the examples below.

[0016] A method for preparing a fresh and fragrant duck neck, the steps comprising:

[0017] (1) Mix 10-15 parts of Chinese prickly ash, 5-10 parts of star anise, and 3-5 parts of salt and dry-fry for 3-5 minutes, wash the duck neck, apply the dry-fried mixture evenly on the surface of the duck neck and repeat Knead for 1-2 minutes;

[0018] (2) Put the duck neck into the oven and bake for 3-5 minutes, then cool at room temperature for 15-20 minutes;

[0019] (3) Configure the pre-coating. Mix 3-5 parts of chicken essence, 20-30 parts of white wine, 5-10 parts of dark soy sauce, 10-15 parts of honey, 10-20 parts of cola, and 10-15 parts of edible oil. After soaking the neck for 5-6 hours, take it out and air dry for 10-12 hours;

[0020] (4) Put the chicken skeleton and pork bones into the water and cook for 2-3 minutes. After boiling the blood, remove the bones and wash them...

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Abstract

The invention discloses a preparation method of fresh and delicious duck necks. The method comprises the following steps: stir frying and smearing, earlier-stage baking, pre-smearing, preparation of soup-stock, ingredient adding to the soup-stock, soaking and boiling-out, and adding seasonings for regulating the taste. The method has the following advantages: in earlier-stage processing of the duck necks, stir-fried seasonings are used for smearing for prebraking, and the processing of preparing pre-smearing ingredients causes the meat of the duck necks to have elasticity, thus improving the tasty degree in later period, and enabling the taste of the finished product of duck necks to be relatively unique; and in the whole process, no preservatives, harmful pigments and other ingredients are added, the adopted ingredients are pure natural, the process is simple, and the product is good.

Description

technical field [0001] The invention relates to a method for making a duck neck, in particular to a method for making a delicious duck neck. Background technique [0002] In the prior art, there are more and more ways to make duck necks, and the characteristics of pickling and marinating are various. In some cases, in order to prolong the shelf life of duck necks, various preservatives are added. The human body is very harmful. At the same time, the taste and taste of duck neck is also a key demand factor for consumers. Therefore, it is very necessary in the industry to develop the technology of duck neck and improve the taste and taste. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing the fresh and fragrant duck neck, which has a unique taste and a better preparation method. [0004] The present invention is achieved through the following technical solutions. [0005] A method for prepari...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A23L13/40A23L13/70
Inventor 周南云李三
Owner 巢湖市金魁食品加工有限公司
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