Manufacturing method of duck necks

A production method and duck neck technology, which is applied in the field of animal neck production, can solve problems such as insufficient nutrients and no health care effects, and achieve the effects of extending shelf life, inhibiting bacterial growth and reproduction, and reducing physical damage

Inactive Publication Date: 2018-01-09
何少洁
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional duck neck production method pays attention to the taste and ignores the nutrition. Its nutritional content is insufficient and it has no health care effect.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] 1 kg of fresh frozen duck neck to be peeled, 2000 grams of water, 6 grams of star anise, 3 grams of peppercorns, 1 gram of cinnamon, 2 grams of licorice, 1 gram of grass fruit, 1 gram of fruit, 2 grams of tangerine peel, 1 gram of parsley powder , Amomum 2 grams, Piper 2 grams, Trinidad 2 grams, sugar 50 grams, salt 40 grams, monosodium glutamate 12 grams, braised meat 8 grams, red yeast rice 3 grams, beef extract 10 grams, ethyl maltol 2 grams , 6 grams of citric acid, 8 grams of low-methoxyl pectin, 30 grams of 10% calcium salt solution; its production method is:

[0028] (1) Place the fresh-frozen duck neck in a thawing tank filled with water, and let it thaw for 4-6 hours;

[0029] (2) Use a steel pick to pass through the center of the thawed duck neck;

[0030] (3) Divide the above clear water into two parts, 1000 grams each, and add 3 grams of citric acid to one part of the clear water to form a citric acid aqueous solution, put the duck neck after wearing the la...

Embodiment 2

[0038]1 kg of fresh frozen duck neck to be peeled, 2500 grams of water, 7 grams of star anise, 4 grams of Chinese pepper, 2 grams of cinnamon, 3 grams of licorice, 2 grams of grass fruit, 2 grams of fruit, 3 grams of tangerine peel, 2 grams of parsley powder , Amomum 3 grams, Piper 3 grams, Trichosanthes 3.5 grams, 65 grams of sugar, 55 grams of salt, 16 grams of monosodium glutamate, 14 grams of lo meibao, 5.5 grams of red yeast rice, 15 grams of beef extract, 3 grams of ethyl maltol , 8 grams of citric acid, 10 grams of low-methoxy pectin, 40 grams of 10% calcium salt solution; its production method is:

[0039] (1) Place the fresh-frozen duck neck in a thawing tank filled with water, and let it thaw for 4-6 hours;

[0040] (2) Use a steel pick to pass through the center of the thawed duck neck;

[0041] (3) Divide the above clear water into two parts, 1250 grams each, and take one part of the clear water and add 3.75 grams of citric acid to form a citric acid aqueous solut...

Embodiment 3

[0049] 1 kg of fresh frozen duck neck to be peeled, 3000 grams of water, 8 grams of star anise, 5 grams of pepper, 3 grams of cinnamon, 4 grams of licorice, 3 grams of grass fruit, 3 grams of fruit, 4 grams of tangerine peel, 3 grams of parsley powder , Amomum 4 grams, Piper 4 grams, Trichosanthes 5 grams, sugar 80 grams, salt 70 grams, monosodium glutamate 20 grams, lo meibao 20 grams, red yeast rice 8 grams, beef extract 20 grams, ethyl maltol 4 grams , 10 grams of citric acid, 12 grams of low methoxyl pectin, 50 grams of 10% calcium salt solution; its preparation method is:

[0050] (1) Place the fresh-frozen duck neck in a thawing tank filled with water, and let it thaw for 4-6 hours;

[0051] (2) Use a steel pick to pass through the center of the thawed duck neck;

[0052] (3) Divide the above clear water into two parts, 1500 grams each, and take one part of the clear water and add 4.5 grams of citric acid to form a citric acid aqueous solution, and put the duck neck aft...

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PUM

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Abstract

The invention discloses a manufacturing method of duck necks. Preparation raw materials comprise peeled fresh frozen duck necks, star anise, Chinese prickly ash, cassia bark, licorice, tsaoko amomum fruits, fleshy fruits, dried orange peel, parsley powder, villous amomum fruits, long pepper, leaves and twigs of common jasminorange, white sugar, salt, monosodium glutamate, Luweibao, monascus color,beef extract, ethyl maltol, citric acid, pectin, and a 10% calcium salt solution. The manufactured duck necks have health-care efficacy, and rich and comprehensive nutrients.

Description

technical field [0001] The invention relates to a method for making an animal neck, in particular to a method for making a duck neck. Background technique [0002] Duck neck, also known as sauced duck neck, belongs to sauce food. Duck neck in sauce is soaked in a variety of spices, then air-dried and roasted. The finished product is deep red in color and has the characteristics of fragrant, spicy, sweet, numb and salty. Duck neck itself is high in protein and low in fat. It has the functions of nourishing qi and tonifying deficiency, lowering blood fat and beautifying the skin, and its taste is especially popular among women. [0003] Now many vendors in the market have changed the traditional production method in order to reduce costs and obtain higher profits. Chemical antiseptic additives are added to the marinade used. Over time, the toxins of the additives will penetrate into the human body and cause pathological changes. The traditional duck neck production method p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/40A23L13/70A23L3/3463A23L3/3508A23L5/20A23L33/00A23L5/10A23P10/10
Inventor 何少洁
Owner 何少洁
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