Spiced duck neck food and preparation method thereof
A technology of duck neck and loin, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food ingredients containing organic compounds, etc. Salt content and other issues, to achieve the effect of increasing production, facilitating streamlined operations, and enriching nutrients
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[0036] A kind of stewed duck neck, which is obtained by boiling the following components in soup. The parts by weight of each component are: 40-60 parts of duck neck, 30-40 parts of water, 0.5-1.3 parts of pepper, and 1 part of dried chili -6 parts, 0.5-2 parts of Zanthoxylum bungeanum, 5-10 parts of soybean oil, 1-3 parts of edible salt, 0.5-1.0 parts of monosodium glutamate, 0.02-0.04 parts of taste nucleotide disodium, 0.03-0.5 parts of mixed auxiliary material No. 1 , 4-12 parts of mixed auxiliary material No. 2;
[0037] The duck neck is a commercially available frozen duck neck; the pepper must be pepper produced in Sichuan; the dried pepper is a dried pepper product produced in Sichuan with a moisture content below 10%; the Chinese prickly ash, soybean oil, edible salt , monosodium glutamate, and I+G are all commercially available products;
[0038] The mixed auxiliary material No. 1 is composed of 70-90 parts of soybean oil, 1-4 parts of ethyl maltol, 2-8 parts of iso...
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