Preparation method of marinated duck heads

A technology of duck head and duck, which is applied in the field of preparation of stewed duck head, can solve the problems of uneven taste, not easy to taste, and unsatisfactory preparation method, and achieve the effect of mellow taste, good taste, and ideal preparation method

Inactive Publication Date: 2018-04-20
金玉霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a preparation method of stewed duck head, the main purpose of which is to overcome the shortcomings of the exi...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A method for preparing a stewed duck head, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine into the mouth of a live duck, waiting for 1 hour, and then slaughtering it. When slaughtering, the trachea, esophagus, and arteries must be aligned cut off for quick death and draining of blood.

[0011] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 70°C, turn the duck continuously to heat evenly, and then remove the duck feathers. After removing the duck feathers, you need to remove the duckbill Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0012] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0013] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a mass c...

Embodiment 2

[0019] A method for preparing a stewed duck head, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine into the mouth of a live duck, waiting for 1.5 hours, and then slaughtering it. cut off for quick death and draining of blood.

[0020] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 75°C, turn the duck continuously to heat evenly, and then remove the duck feathers. After removing the duck feathers, you need to remove the duckbill Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0021] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0022] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a mass concentration of 1% salt solution, and the duck heads in the vat are t...

Embodiment 3

[0028] A method for preparing a stewed duck head, which includes the following steps: 1) Slaughtering, pouring a small amount of cooking wine into the mouth of a live duck, waiting for 2 hours, and then slaughtering it. When slaughtering, the trachea, esophagus, and arteries must be aligned cut off for quick death and draining of blood.

[0029] 2) Plucking, soak the slaughtered duck with hot water spray, control the water temperature at 80°C, turn the duck continuously to heat evenly, then remove the duck feathers, after removing the duck feathers, you need to remove the duck mouth Remove the dirt from the duckbill with your fingers, stir the nostrils with a toothpick a few times, and pull off the outer film of the duck tongue.

[0030] 3) Dissection, remove the internal organs of the duck, and separate the duck body, wings, claws, duck neck, and duck head to collect.

[0031] 4) In-depth treatment, the duck heads are collected and then cleaned, put into a vat with a mass co...

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PUM

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Abstract

A preparation method of marinated duck heads comprises the steps as follows: 1) slaughtering; 2) feather plucking; 3) dissection; 4) pickling; and 5) marinating. The preparation method of the marinated duck heads is ideal, the marinated duck heads taste good, cleaning is facilitated, and the marinated duck heads are flavored more easily during marinating. During slaughtering in the step 1), a little cooking wine is poured into ducks before the ducks are slaughtered, and pores of the ducks can relax in a while, so that duck feather can be plucked very easily during feather plucking and cleaningis facilitated; through the pickling in the step 4), the duck heads are flavored in advance, thus, the duck heads are flavored more easily during the marinating in the step 5), and the marinating time is shortened; and special red marinade is adopted for marinating, and thus, the marinated duck heads have unique fragrance, ruddy color, mellow taste and good appearance.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of stewed duck head. Background technique [0002] Duck head is the head of a duck, which is rich in nutrients. Duck head is rich in niacin, which is one of the two important coenzymes in the human body and has a protective effect on heart disease patients such as myocardial infarction. There are many ways to make duck heads, such as dry pot duck heads, spicy duck heads, spicy duck heads, stewed duck heads, etc. These duck head dishes are very tasty and full of flavor. Taking stewed duck head as an example, the existing preparation method of stewed duck head is not ideal, the taste is uneven and it is not easy to clean, and it is not easy to taste during the stewed process. Contents of the invention [0003] The invention provides a preparation method of stewed duck head, the main purpose of which is to overcome the shortcomings of the existing preparation...

Claims

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Application Information

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IPC IPC(8): A23L13/20A23L13/50A22C21/00A22C21/04
CPCA22C21/00A22C21/0061A22C21/04A23L13/20A23L13/50A23V2002/00A23V2300/48
Inventor 金玉霞
Owner 金玉霞
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