Soy sauce flavored roasted duck feet and preparation method thereof
A technology for roasting duck feet and sauce flavor, applied in food ingredients as odor modifiers, food science, applications, etc., can solve the problems of unsuitability for large-scale production in factories, uneven taste, high nutritional value, and reduce defective products. , rich aroma, full color and aroma effect
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[0021] Example 1
[0022] A sauce-flavored roast duck claws, the raw materials according to weight parts include: 5,000 parts of duck claws, 20 parts of bean paste, 40 parts of beef sauce, and 60 parts of marinade; the raw materials of the marinade according to parts by weight include: 6 parts of monosodium glutamate , 10 parts white sugar, 3 parts white wine, 4 parts pepper powder, 1 part thirteen incense, 10 parts vegetable oil, 5 parts pepper, 2 parts pepper, 1 part ginger powder, 1 part garlic powder, 1 part cumin powder, B 0.5 part of base maltol, 4 parts of tomato juice, 3 parts of honey, 15 parts of rice wine, 0.1 part of citric acid.
[0023] The preparation method of the sauce-flavored roast duck feet, the specific steps are as follows:
[0024] (1) Weigh each raw material according to parts by weight;
[0025] (2) Duck claw pretreatment, trim the toenails of the duck claw, remove the claw skin that has not been taken off, wash and clean, and remove the water on the...
Example Embodiment
[0030] Example 2
[0031] A sauce-flavored roast duck claws, the raw materials according to weight parts include: 600 parts of duck claws, 22 parts of bean paste, 45 parts of beef sauce, and 70 parts of marinade; the raw materials of the marinade according to parts by weight include: 6.5 parts of monosodium glutamate , 11 parts of white sugar, 4 parts of white wine, 4.5 parts of pepper powder, 2 parts of thirteen incense, 11 parts of vegetable oil, 5.2 parts of pepper, 2.2 parts of pepper, 1.2 parts of ginger powder, 1.2 parts of garlic powder, 1.2 parts of cumin powder, B 0.8 parts of base maltol, 5 parts of tomato juice, 3.5 parts of honey, 18 parts of rice wine, and 0.2 parts of citric acid.
[0032] The preparation method of the sauce-flavored roast duck feet, the specific steps are as follows:
[0033] (1) Weigh each raw material according to parts by weight;
[0034] (2) Duck claw pretreatment, trim the toenails of the duck claw, remove the claw skin that has not been ...
Example Embodiment
[0039] Example 3
[0040] A sauce-flavored roast duck claws, the raw materials according to weight parts include: 800 parts of duck claws, 25 parts of bean paste, 50 parts of beef sauce, and 80 parts of marinade; the raw materials of the marinade according to parts by weight include: 7 parts of monosodium glutamate , 12 parts of white sugar, 5 parts of white wine, 5 parts of pepper powder, 3 parts of thirteen incense, 12 parts of vegetable oil, 5.5 parts of pepper, 2.5 parts of pepper, 1.5 parts of ginger powder, 1.5 parts of garlic powder, 1.5 parts of cumin powder, B 1 part of maltol, 6 parts of tomato juice, 4 parts of honey, 20 parts of rice wine, 0.3 parts of citric acid.
[0041] The preparation method of the sauce-flavored roast duck feet, the specific steps are as follows:
[0042] (1) Weigh each raw material according to parts by weight;
[0043] (2) Duck claw pretreatment, trim the toenails of the duck claw, remove the claw skin that has not been taken off, wash an...
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