Pot-stewed duck neck and preparation method thereof

Abstract

The invention discloses a pot-stewed duck neck. The pot-stewed duck neck is prepared from the following raw materials in parts by weight: 100 to 150 parts of duck necks, 5 to 10 parts of dry red pepper, 3 to 5 parts of anise, 3 to 5 parts of cassia bark, 5 to 10 parts of cooking wine, 4 to 6 parts of table salt, 5 to 10 parts of ginger, 5 to 10 parts of liquorice root, 10 to 15 parts of thick broad-bean sauce, 2 to 4 parts of aginomoto, 5 to 10 parts of soy sauce, 3 to 5 parts of oyster sauce, 4 to 6 parts of white granulated sugar, 4 to 6 parts of lemon juice, 5 to 10 parts of fermented soyabeans, 2 to 4 parts of ground pepper, 1 to 3 parts of cortex cinnamomi, 5 to 10 parts of semen sesami nigrum, 3 to 5 parts of agastache rugosus leaves, 2 to 6 parts of shaddock peel, 3 to 5 parts of hoisin sauce, 4 to 6 parts of poncirus trifoliate, 3 to 5 parts of brown sugar, 6 to 8 parts of tea leaves, and 2 to 4 parts of Sichuan pepper. The pot-stewed duck neck produced by the preparation method has thick flavour of the soy sauce and also has unique fragrance flavour of the tea leaves; the duck aroma is mellow; the taste of the product is enriched; the nutrition of the product is increased; the colour and the lustre are ruddy; the taste is mellow; the flavour enters the duck easily and the duck is attractive in appearance; nitrite can be reduced or is not used at all; good colour, lustre, flavour and taste of the pot-stewed duck neck can also be maintained; the pot-stewed duck neck has the characteristics that the operation is easy, the cost is low, and scale production can be realized and the like.

Description

technical field [0001] The invention relates to the technical field of duck neck production, in particular to a stewed duck neck and a preparation method thereof. Background technique [0002] Stewed products are traditional food in China. The main raw materials are poultry, livestock meat, viscera, game, some aquatic products, and vegetables. Slowly infiltrating into the texture of raw materials, it becomes a fragrant and delicious stewed product. Stewed meat products belong to general cooked meat products, which highlight the original taste and color of raw materials. Salt and a small amount of soy sauce are mainly used as condiments to focus on their original color, aroma and taste. Braised products are "cooked hot and eaten cold", with a delicious taste. The adjusted marinade can be used for a long time, and the older it is, the more fragrant it becomes. The origin of marinated products can be traced back to the distant Warring States Period. After having cooking ute...

AI Technical Summary

Problems solved by technology

However, the existing preparation method of stewed duck neck is not ideal enough, it is relatively simple, and generally includes the following steps: washing → blanching → stewing