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

Inactive Publication Date: 2020-05-15
巢湖市金魁食品加工有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the marinating process, different batches of stewed duck products have different sensory qualities such as color, flavor, and taste. The quality control of stewed duck products is particularly difficult, which is not conducive to standardized production management

Method used

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  • Preparation method of spicy duck neck

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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...

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PUM

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Abstract

The invention discloses a preparation method of spicy duck neck, and belongs to the technical field of food and processing thereof. The preparation method comprises the following steps: (1) preparation of brine; (2) selection and pretreatment of raw materials; (3) marinating. According to the preparation method of the spicy duck neck, the duck neck has moderate spicy degree, is free of bitterness,tastes tender and smooth and is attractive in color; the utilization rate of raw materials is high, and the preparation process is relatively simple, and controllability is high.

Description

technical field [0001] The invention belongs to the technical field of food and its processing, and in particular relates to a preparation method of spicy-flavored braised duck neck. Background technique [0002] China has a rich variety of ducks, including many excellent domestic and foreign varieties; China is also the country with the largest number of ducks in the world, and its breeding output ranks first in the world. Statistics show that in 2013, 3.07 billion meat ducks were slaughtered in my country, and the output of duck meat reached 6.2 million tons. The annual consumption of duck meat in China ranks first in the world, as high as 5 kg, while the per capita annual consumption of duck meat in western developed countries is only 0.6 kg, which is 12% of my country's. The prospect of meat duck products in the international market is broad. [0003] The core technology in the production process of stewed duck products in sauce is the use of brine, that is, spices such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/40A23L13/20A23L13/70A23L27/00A23L27/10A23L27/20A23L5/30A23L5/10A23L3/375
CPCA23L3/375A23L5/15A23L5/32A23L13/20A23L13/428A23L13/50A23L13/72A23L27/00A23L27/10A23L27/20A23V2002/00A23V2200/10A23V2200/30A23V2200/16A23V2300/48A23V2300/12Y02A40/90
Inventor 周曼玲
Owner 巢湖市金魁食品加工有限公司
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