Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method of marinated duck necks

A technology of duck neck and brine, which is applied in the field of preparation of stewed duck neck, can solve problems such as not easy to taste, uneven taste, unsatisfactory preparation method, etc., and achieve the effect of mellow taste, unique fragrance and ideal preparation method

Inactive Publication Date: 2018-03-30
金玉霞
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of stewed duck neck, the main purpose of which is to overcome the shortcomings of the existing preparation method of stewed duck neck, such as unsatisfactory, uneven taste and not easy to taste during the stewed process.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A preparation method of stewed duck neck, which comprises the following steps: 1) thawing, first putting the duck neck into a refrigerator to soften it, and then putting the softened duck neck into a thawing bucket filled with salt water to completely thaw it , salt water can accelerate the melting of ice, and will not breed bacteria; 2) Wash, put the duck neck in boiling water for a while, remove the subcutaneous tissue impurities on the surface of the duck neck, wash and drain; 3) Marinate, put Put the duck neck after cleaning into a container filled with water, then add marinade and marinate for 40 minutes, then wash and drain with warm water. The marinade consists of edible salt, ginger, green onion, cooking wine, dried Composed of chili, pepper and pepper; 4) Smoked: put the duck neck in a smoker for smoking, and the smoking time is controlled at 9 minutes; After the brine is boiled, put the smoked duck neck into it, and then cook it on a low heat, and the cooking ...

Embodiment 2

[0012] A preparation method of stewed duck neck, which comprises the following steps: 1) thawing, first putting the duck neck into a refrigerator to soften it, and then putting the softened duck neck into a thawing bucket filled with salt water to completely thaw it , salt water can accelerate the melting of ice, and will not breed bacteria; 2) Wash, put the duck neck in boiling water for a while, remove the subcutaneous tissue impurities on the surface of the duck neck, wash and drain; 3) Marinate, put Put the cleaned duck neck into a container filled with water, then add marinade and marinate for 30 minutes, then wash and drain with warm water. The marinade consists of edible salt, ginger, green onion, cooking wine, dried Composed of chili, pepper and pepper; 4) Smoked: Put the duck neck in a smoker for smoking, and the smoking time is controlled at 8 minutes; After the brine is boiled, put the smoked duck neck into it, and then cook it on a low heat, and the cooking time sh...

Embodiment 3

[0016] A preparation method of stewed duck neck, which comprises the following steps: 1) thawing, first putting the duck neck into a refrigerator to soften it, and then putting the softened duck neck into a thawing bucket filled with salt water to completely thaw it , salt water can accelerate the melting of ice, and will not breed bacteria; 2) Wash, put the duck neck in boiling water for a while, remove the subcutaneous tissue impurities on the surface of the duck neck, wash and drain; 3) Marinate, put Put the cleaned duck neck into a container filled with water, then add marinade and marinate for 50 minutes, then wash and drain with warm water. The marinade consists of edible salt, ginger, green onion, cooking wine, dried Composed of chili, pepper and pepper; 4) Smoked: put the duck neck in a smoker for smoking, and the smoking time is controlled at 10 minutes; After the brine is boiled, put the smoked duck neck into it, and then cook it on a low heat. The cooking time on a ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention discloses a preparation method of marinated duck necks. The preparation method comprises the following steps: 1) thawing, 2) washing, 3) pickling, 4) smoking, 5) marinating, and6) packaging. The marinated duck necks are ideal in the preparation method, ruddy in color and luster, mellow in taste and easy to flavor, and sold well. The method of first smoking and then marinating is used, so that the marinated duck necks are unique in fragrance and accord with most people's tastes.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of stewed duck neck. Background technique [0002] Duck is the general designation of Anatidae, Anatidae, and waterfowl of Anatiformes, or true duck. Ducks are relatively small in size with short necks and larger bills in some genera. The legs are set behind the body (like a swan), resulting in a waddling gait. A duck neck is a type of duck neck. It has the effects of replenishing qi and invigorating deficiency, lowering blood fat, and beautifying and beautifying. Fragrant and delicious, full of aftertaste, it is a snack food suitable for all ages. Taking the stewed duck neck as an example, the existing preparation method of the stewed duck neck is not ideal, and is relatively simple, and generally includes the following steps: washing → blanching → stewing. In this way, the duck neck is not easy to taste during the stewed process, and the taste of the ste...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/70A23L5/10
CPCA23L5/13A23L13/20A23L13/50A23L13/72A23L13/76Y02A40/90
Inventor 金玉霞
Owner 金玉霞
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com