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Making method of spicy duck necks

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

Inactive Publication Date: 2017-02-15
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 kind of preparation method of spicy duck neck, the steps comprise:

[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 thoroug...

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Abstract

The invention discloses a making method of spicy duck necks. The making method comprises the following steps of performing dry frying to obtain a mixture, applying the surfaces of duck necks with the mixture, performing early-stage smoking, performing precoating, preparing a soup stock, adding materials to the soup stock, performing soaking and decoction, and putting taste seasoning. The making method disclosed by the invention has the advantages that preliminary treatment is performed on the duck necks, namely that the steps of dry frying, seasoning, applying and pre-smoking are performed, and the treatment of preparing precoating materials is performed, so that the meat quality of the duck necks is flexible, the later-stage tasteful degree is increased, the mouth feel and the taste of finished duck neck products are unique, ingredients of preservatives, harmful pigments and the like are not added in the whole technology, materials are purely natural, the technology is simplified, and the products are good.

Description

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

Claims

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Application Information

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