Duck neck pretreatment method

A pretreatment and duck neck technology, applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc., can solve problems such as hazards, and achieve the effect of improving the taste in the later stage

Inactive Publication Date: 2017-02-08
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

[0011] The present invention will be further described in detail according to the examples below.

[0012] A kind of pretreatment method of duck neck, the step comprises:

[0013] (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;

[0014] (2) Put the duck neck into the oven and bake for 3-5 minutes, then cool at room temperature for 15-20 minutes;

[0015] (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.

[0016] The above-mentioned embodiments are only to illustrate the technical concept and characteristics of the present invention, and the purpose is to enable t...

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Abstract

The invention discloses a duck neck pretreatment method. The method comprises 1, mixing 10-15 parts of Chinese prickly ash, 5-10 parts of anises and 3-5 parts of table salt, dry stir-frying the materials for 3-5min, cleaning duck necks, uniformly smearing the surfaces of the duck necks with the dry stir-fried mixed materials and repeatedly kneading the duck necks for 1-2min, 2, putting the duck necks into an oven, baking the duck necks for 3-5min and cooling the duck necks at the normal temperature for 15-20min, 3, uniformly mixing 3-5 parts of chicken essence, 20-30 parts of liquor, 5-10 parts of dark soy sauce, 10-15 parts of honey, 10-20 parts of cola and 10-15 parts of edible oil to obtain a pre-coating material, immersing the duck necks in the pre-coating material, taking out the duck necks and carrying out air drying for 10-12h. The duck neck pretreatment process comprising smearing with dry stir-fried seasoners, pre-baking and pre-coating material preparation realizes good elasticity of duck neck meat quality.

Description

technical field [0001] The invention relates to a duck neck pretreatment method, which is mainly applied in the technical field of food processing. 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 duck neck pretreatment method with unique taste and better preparation method. [0004] The present invention is achieved through the following technical solutions. [0005] A kind of pretreatment method of duck neck, the...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40A23L13/70A23L5/10
CPCA23V2002/00A23V2200/14A23V2200/16
Inventor周南云李三
Owner巢湖市金魁食品加工有限公司