Manufacturing method of barbecue-flavor duck neck

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

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

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

[0016] A method for preparing a barbecue-flavored 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 manufacturing method of a barbecue-flavor duck neck. The manufacturing method comprises dry stir-frying and smearing, pre-baking, pre-coating, soup stock preparation, addition of materials into the soup stock, immersion and boiling, and seasoning. Duck neck pre-treatment processes comprising smearing with the dry stir-fried flavoring, pre-baking and pre-coating preparation are used so that duck neck meat has elasticity, a later tasty degree is improved and the duck neck product has a unique taste. The whole manufacturing method is free of any antiseptic and harmful pigments, utilizes pure natural materials, has simple processes and produces a product with high quality.

Description

technical field [0001] The invention relates to a method for making a duck neck, in particular to a method for making a duck neck with a barbecue taste. 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 production method of roasted duck neck, which has a unique taste and a better production method. [0004] The present invention is achieved through the following technical solutions. [0005] A method for preparing a...

Claims

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Application Information

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