Spiced duck neck food and preparation method thereof

Abstract

The invention discloses a spiced duck neck food and a preparation method thereof. The spiced duck neck food is prepared from 40 to 60 portions by weight of duck necks, 30 to 40 portions by weight of water, 0.5 to 1.3 portions by weight of pericarpium zanthoxyli, 1 to 6 portions by weight of dried chilli, 0.5 to 2 portions by weight of Chinese prickly ash, 5 to 10 portions by weight of soybean oil, 1 to 3 portions by weight of edible salt, 0.5 to 1.0 portion by weight of monosodium glutamate, 0.02 to 0.04 portions by weight of seasoning disodium ribonucleotide, 0.03 to 0.5 portions by weight of a mixed auxiliary material No. 1, and 4 to 12 portions by weight of a mixed auxiliary material No. 2 through a decoction method. In preparation, the duck necks are cut into duck neck blank sections having length of 15 to 50mm, the duck neck blank sections are punctured along the end surfaces through a perforator so that seasoning holes are obtained, the number of the seasoning holes is greater than or equal to 3 and the seasoning holes are uniformly distributed on the end surfaces of the duck neck blank sections so that the spicing soup uniformly passes through the duck neck blank sections. The spiced duck neck food has a unique formula, and pickling and soup-stock boiling are avoided. The product has good color, fragrance and taste, is rich in nutrients and has a unique taste. The preparation method has the advantages of standardized and processized operation, cost saving and high work efficiency.

Description

[0001] 【Technical field】 [0002] The invention relates to the field of food processing, in particular to a method for preparing braised duck neck. [0003] 【Background technique】 [0004] Duck neck, as a casual lo-mei that is popular in most places in China, has formed a certain scale prospect. At present, Jiangxi Huangshanghuang, Hunan Juewei, and Hubei Zhouhei Ya, which mainly focus on duck necks, have been listed on the market and account for about 5 billion yuan. The market share is about 12 billion yuan, but the current market is more of a family workshop for production and sales, with a market share of about 12 billion yuan. Inventing a better mouthfeel and more market-competitive braised duck neck product still has broad market prospects. [0005] The existing duck neck method still stays in the traditional "broth + spices" production mode, using chicken, duck and its skeleton to cook the broth, not only the yield is low, the cost is high, but also the production canno...

AI Technical Summary

Problems solved by technology

[0005] The existing duck neck method still stays in the traditional "broth + spices" production mode, using chicken, duck and its skeleton to cook the broth, not only the yield is low, the cost is high, but also the production cannot be achieved continuously A series of issues such as standardization and standardization

In particular, the structure of the duck neck is relatively special, and it is not easy to taste. Most of the existing processes adopt the operation of marinating the duck neck with a large amount of salt before marinating, so as to taste the duck neck in advance. This operation will not only increase the salt content of the duck neck, Long-term consumption will lead to high blood pressure, and bacteria will grow on the surface of the duck neck at room temperature. The rapid growth of microbial indicators is not conducive to the subsequent control of microbial indicators of the product, which may lead to unqualified products. Therefore, this type of product will gradually increase. eliminated by the market

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