Technology for preparing duck neck

A preparation process and duck neck technology, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, and food ingredients as antioxidants, etc., can solve the problems of greasy taste of loin, side effects of human body, and difference in lo-mei sales, and achieve no Toxic side effects, prolonged shelf life, and the effect of inhibiting enzyme activity

Inactive Publication Date: 2018-11-16
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

[0034] The preparation process of a duck neck of this embodiment includes the following steps:

[0035] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;

[0036] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;

[0037] (3) Combine 400 parts of big bone soup, 100 parts of soy sauce, 30 parts of baking soda, 3 parts of papain, 3 parts of edible starch, 3 parts of tangerine peel, 50 parts of raspberry juice, 10 parts of hawthorn slices, 3 parts ...

Embodiment 2

[0048] The preparation process of a duck neck of this embodiment includes the following steps:

[0049] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;

[0050] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;

[0051] (3) Combine 800 parts of big bone soup, 200 parts of soy sauce, 40 parts of baking soda, 5 parts of papain, 5 parts of edible starch, 5 parts of tangerine peel, 80 parts of raspberry juice, 15 parts of hawthorn slices, 5 parts ...

Embodiment 3

[0062] The preparation process of a duck neck of this embodiment includes the following steps:

[0063] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;

[0064] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;

[0065] (3) Combine 600 parts of big bone soup, 150 parts of soy sauce, 35 parts of baking soda, 4 parts of papain, 4 parts of edible starch, 4 parts of tangerine peel, 60 parts of raspberry juice, 12 parts of hawthorn slices, 4 parts ...

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PUM

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Abstract

The invention discloses a technology for preparing duck neck. The technology comprises the following steps: 1) uniformly mixing the raw materials of 400-800 parts of pork bone soup, 100-200 parts of soy sauce, 30-40 parts of sodium bicarbonate, 3-5 parts of papain, 3-5 parts of edible starch, 3-5 parts of dried orange peel, 50-80 parts of raspberry juice, 10-15 parts of haw slices, 3-5 parts of dried lemon slices, 5-10 parts of rice wine, 5-8 parts of white vinegar, 5-10 parts of lotus leaf, 3-5 parts of ginger, 5-10 parts of plum, and 2-4 parts of licorice, boiling a mixture, and making a soup for 0.5-2 h to the thick soup for standby; 2) immersing 500-750 parts of the duck neck in the thick soup for preserving; 3) adding pectin and calcium salt; 4) baking the duck neck; 5) preserving theduck neck; and 6) performing vacuum package. The proportion of the marinated raw materials is based on a traditional Chinese medicine and pharmacy theory and a current cooking technology, the made sauced duck neck does not contain harmful components, has delicious mouthfeel, is suitable to people of all ages, has health-caring effect for intestines and stomach, and has no side effect for body with long-term eating.

Description

Technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of duck necks. Background technique [0002] Spices mainly refer to tropical plants such as pepper, cloves, nutmeg, cinnamon, etc. that have aromatic odors or antiseptic functions. They have pleasant aromatic odors and can be used to formulate flavor compounds or mixtures. 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. As a dish that people often eat in people's lives, the taste is fragrant, salty and mellow, and the aftertaste is endless, which is deeply loved by everyone. The key to making lo-mei lies in the preparation of brine. Different raw material formulations can be made into brine with different flavors. The quality of the marinade preparation will directly affect the color and taste of the marinade. The marinade...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70A23L5/10A23L33/00
CPCA23V2002/00A23L5/11A23L13/20A23L13/428A23L13/48A23L13/50A23L13/72A23L33/00A23V2200/30A23V2200/02A23V2200/24A23V2200/10
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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