Making technology of duck necks in brown sauce

A sauce-flavored duck neck and preparation technology, which is applied to the functions of food ingredients, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of greasy taste of lo-mei, side effects of human body, and poor selling of lo-mei, so as to achieve good absorption , improve utilization rate, and reduce cost

Inactive Publication Date: 2018-09-28
成都市恒业生态农产品电子商务有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the common marinade formulas currently on the market usually have the defects of too many seasonings, poor quality of marinated marinade, greasy taste of marinated meat and side effects on human body after eating.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The preparation technology of the sauce-flavored duck neck of the present embodiment comprises the following steps:

[0031] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it with cold water, remove the blood foam, rinse it well, add 1000 parts of water again, boil it and simmer for 2 hours on low heat to get big bone soup;

[0032] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle with white sugar to marinate for 20 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 10 minutes after the water boils, then heat on low heat for 10 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0033] (3) Packing material: pack 3 parts of tangerine peel, 10 parts of hawthorn slices, 3 parts of dried lemon slices, 5 parts of lotus leaves, 3 parts of ginger, 5 parts of...

Embodiment 2

[0038] The preparation technology of the sauce-flavored duck neck of the present embodiment comprises the following steps:

[0039] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1500 parts of water again, boil it and simmer for 4 hours on low heat to get big bone soup;

[0040] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar to marinate for 30 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 20 minutes after the water boils, then heat on low heat for 15 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0041] (3) Packing material: pack 5 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 10 parts of lotus leaves, 5 parts of ginger, 10 parts...

Embodiment 3

[0046] The preparation technology of sauce-flavored duck neck comprises the following steps:

[0047] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1200 parts of water again, boil it and simmer for 3 hours on low heat to get big bone soup;

[0048] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar and marinate for 25 minutes. After marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 15 minutes after the water boils, and then heat on low heat for 12 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;

[0049] (3) Packing materials: put 3 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 5 parts of lotus leaves, 5 parts of ginger, 5 parts of plums, 5 parts of wil...

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PUM

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Abstract

The invention discloses a making technology of duck necks in a brown sauce. The making technology comprises the following steps of (1) making big bone soup; (2) making raspberry juice; (3) packaging materials; (4) performing cooking; (5) performing marinating; and (6) making the duck necks in a brown sauce. The making technology is simple, the compounding ratio of raw materials of marinating materials is based on a traditional Chinese medicine and pharmacy theory and a conventional cooking skill, and the made duck necks in a brown sauce do not contain harmful components, are delicious in mouthfeel, are suitable for both old and young people, have health-care effects on the intestine and the stomach, and do not have any side effects on bodies after being eaten for a long term.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of sauce-flavored duck neck. Background technique [0002] Spices mainly refer to pepper, cloves, nutmeg, cinnamon and other tropical plants with aromatic or antiseptic functions. They have a pleasant aromatic smell and can be used to prepare compounds or mixtures of flavors. The use of spices in food has a history of thousands of years in our country. With the development of the times, our pursuit of dietary tastes has become more and more diversified. Braised meat and vegetables, as a dish that people often eat in their lives, are fragrant, salty and mellow, and have endless aftertaste. They are deeply loved by everyone. The key to making lo-mei lies in the preparation of brine. Different raw material formulas can be made into brine with different flavors. The quality of marinade preparation will directly affect the color and taste quality of mar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L3/20A23L13/50A23L13/40A23L33/105A23B4/20
CPCA23B4/20A23L3/20A23V2002/00A23L13/42A23L13/428A23L13/432A23L13/48A23L13/50A23L33/105A23V2200/02A23V2200/10A23V2200/242A23V2200/30A23V2250/21A23V2250/5118A23V2250/1614A23V2250/1576
Inventor 杨勤朱琳
Owner 成都市恒业生态农产品电子商务有限公司
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