Preparation method of spicy duck neck
A duck neck and flavor technology, which is applied to the functions of food ingredients, food ingredients as taste improvers, and food ingredients as antimicrobial preservation, can solve problems such as unfavorable standardized production management and difficult quality control of sauced duck products. Achieve the effect of good practical promotion value, moderate spiciness and simple preparation process
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Image
Examples
preparation example Construction
[0027] A preparation method of spicy flavor stewed duck neck, comprising the steps of:
[0028] (1) Preparation of brine:
[0029] a. Mix the brine material mixture evenly and heat it in a microwave oven. After 8-14 minutes of microwave heating at medium heat, put the heated brine material mixture into a continuous screw flash explosion machine for continuous flash explosion treatment. Finally, take out the flash brine for later use;
[0030] b. Add the flash brine material obtained in operation a into the brine pot, inject pure water, boil on high heat until boiling, boil for 30~40min, then switch to low heat and boil for 2~3h, filter to get brine for later use;
[0031] (2) Selection and pretreatment of raw materials:
[0032] a. Choose duck necks that are clean, tidy, free of congestion, non-invasive, quarantine-qualified, and weigh 0.8-1.2kg after evisceration, and put them in the refrigerator for later use;
[0033] b. First thaw the duck neck selected in operation a a...
Embodiment 1
[0047] A preparation method of spicy flavor stewed duck neck, comprising the steps of:
[0048] (1) Preparation of brine:
[0049] a. Mix the brine material mixture evenly and place it in a microwave oven for heating. After 8 minutes of microwave heating at medium heat, put the heated brine material mixture into a continuous screw flash explosion machine for continuous flash explosion treatment. The screw speed is 300rpm. After 10 times of flash explosion treatment, take out the flash explosion halogen material for subsequent use;
[0050] b. Add the flash brine material obtained in operation a into the brine pot, inject pure water, boil on high heat until boiling, boil for 30 minutes, then switch to low heat and boil for 2 hours, filter to obtain brine for later use;
[0051] (2) Selection and pretreatment of raw materials:
[0052] a. Choose duck necks with clean, tidy, non-congested, non-traumatic, quarantine-qualified, eviscerated duck necks weighing 0.8-1.2 kg, and stor...
Embodiment 2
[0059] A preparation method of spicy flavor stewed duck neck, comprising the steps of:
[0060] (1) Preparation of brine:
[0061] a. Mix the brine material mixture evenly and heat it in a microwave oven. After 11 minutes of microwave heating at medium heat, put the heated brine material mixture into a continuous screw flash explosion machine for continuous flash explosion treatment. The screw speed is 350rpm. After 12 flash explosion treatments, take out the flash explosion halogen material for subsequent use;
[0062] b. Add the flash brine material obtained in operation a into the brine pot, inject pure water, boil on high heat until boiling, boil for 35 minutes, then switch to low heat and boil for 2.5 hours, filter to obtain brine for later use;
[0063] (2) Selection and pretreatment of raw materials:
[0064] a. Choose duck necks with clean, tidy, non-congested, non-traumatic, quarantine-qualified, eviscerated duck necks weighing 1 kg, and store them in a refrigerator...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com