Production process for spicy, fresh, fragrant and sweet marinated duck necks

A production process and duck neck technology, which is applied in the field of braised duck neck production technology, can solve the problems of fishy smell, affect the spicy, sweet taste of duck neck, etc., and achieve the effect of reducing fishy smell.

Inactive Publication Date: 2020-06-05
苏州蜜尔滋食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It often happens that although the duck neck is fragrant, it still tastes fishy, ​​which greatly affects the spicy, sweet and spicy taste of the duck neck.

Method used

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  • Production process for spicy, fresh, fragrant and sweet marinated duck necks

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] A spicy, fresh and sweet marinated duck neck production process:

[0053] S1 raw material handling

[0054] Select the duck neck of Shandong adult duck, remove the duck skin, clean the surface, ensure that the blood is washed out, and drain the surface water;

[0055] S2 marinade preparation

[0056] Choose more than 20 kinds of natural spices, weigh 600g of Amomum japonica, 400g of kaempferen, 400g of clove, 500g of Angelica dahurica slices, 700g of star anise, 700g of cinnamon bark, 450g of grass fruit, 400g of fragrant leaves, 500g of ling vanilla, 500g of licorice, 400g of tangerine peel, 700g of dried ginger, 700g of mint grass, 700g of ginger, 500g of lemongrass, 400g of cumin, 550g of white buckle, 500g of cumin, 800g of Indian pepper, 500g of green pepper, 500g of red pepper, and 450g of salt are added to 25kg of water and boiled at 80 Boil for 100 minutes at ℃ to obtain stewed soup;

[0057] S3 Halogenated

[0058] Add 1000g of the duck neck treated in step...

Embodiment 2

[0065] A spicy, fresh and sweet marinated duck neck production process:

[0066] S1 raw material handling

[0067] Select fresh duck necks with good quality, remove the duck skin, clean the surface, ensure that the blood is washed out, and drain the surface moisture; put the drained duck necks into the deodorization cleaning according to the material ratio of 20% (w / v) Soak in the agent for 60 minutes, rinse with tap water, and drain the surface water;

[0068] The deodorizing cleaning agent is formed by mixing 0.5wt% salt, 0.05wt% citric acid, 0.05wt% cooking wine, 1wt% mesoporous silica nanoparticles, and the rest of water;

[0069] S2 marinade preparation

[0070] Weigh 600g of Yangchun amomum, 400g of kaempferen, 400g of male clove, 500g of Angelica dahurica slices, 700g of star anise, 700g of cinnamon bark, 450g of grass fruit, 400g of fragrant leaves, 500g of ling vanilla, 500g of licorice, 400g of tangerine peel, 700g of dried ginger, and 700g of mint , 700g of ginge...

Embodiment 3

[0114] A production process of spicy, fresh and sweet stewed duck neck:

[0115] S1 raw material handling

[0116] Select fresh duck necks with good quality, remove the duck skin, clean the surface, ensure that the blood is washed out, and drain the surface moisture; put the drained duck necks into the deodorization cleaning according to the material ratio of 20% (w / v) Soak in the agent for 60 minutes, rinse with tap water, and drain the surface water;

[0117] The deodorizing cleaning agent is formed by mixing 0.5wt% salt, 0.05wt% citric acid, 0.05wt% cooking wine, 1wt% mesoporous silica nanoparticles, and the rest of water;

[0118] S2 marinade preparation

[0119] Weigh 600g of Yangchun amomum, 400g of kaempferen, 400g of male clove, 500g of Angelica dahurica slices, 700g of star anise, 700g of cinnamon bark, 450g of grass fruit, 400g of fragrant leaves, 500g of ling vanilla, 500g of licorice, 400g of tangerine peel, 700g of dried ginger, and 700g of mint , 700g of ginge...

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Abstract

The invention discloses a production process for spicy, fresh, fragrant and sweet marinated duck necks. The production process comprises the following steps: raw material treatment, marinating material preparation, marinating, re-marinating and packaging. According to the invention, 21 kinds of natural perfume are carefully chosen and specifically comprise amomum villosum, rhizoma kaempferiae, flos caryophylli, angelica dahurica slices, star anise, cortex cinnamomi, tsaoko amomum fruits, bay leaves, lysimachia foenum-graecum, liquorice, pericarpium citri reticulatae, dried ginger, mint, galangal, lemongrass, fennel, cardamom, cumin, pepper, green prickleyash and red prickleyash. According to the invention, by adoption of a secret formula in third-generation inheritance, a traditional technology and a modern technology are combined; spiciness, freshness, fragrance and sweetness are integrated into a whole; a plurality of procedures are carried out for elaborate marinating; natural spices intrude into food materials; meat is tough and chewy and full of marinated fragrance; and the aftertaste is endless. The spicy, fresh, fragrant and sweet marinated duck necks are popular among vasteaters and are full of praise.

Description

technical field [0001] The invention relates to a production process of spicy, fresh, fragrant and sweet stewed duck neck. Background technique [0002] Duck has high nutritional value, and its protein content is higher than that of beef and mutton, and its essential amino acid content is also significantly higher than that of beef and mutton. Its fatty acid has a low melting point and a high proportion of unsaturated fatty acids, making it easy to digest. Duck meat is rich in inorganic salts, including phosphorus, sodium, iron, calcium, zinc, copper, and trace amounts of selenium, cobalt, molybdenum, magnesium, chromium, etc. It is one of the important sources of trace elements in human food. In addition, duck meat also contains a lot of vitamins, especially rich in B vitamins and vitamin E, which can effectively resist beriberi, neuritis and various inflammations, and can also resist aging. Duck meat is rich in niacin, which is one of the two important coenzymes in the h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/40A23L13/70A23L13/50A23L13/20A23L5/20
CPCA23L5/273A23L13/20A23L13/42A23L13/428A23L13/50A23L13/72Y02A40/90
Inventor 李洋
Owner 苏州蜜尔滋食品有限公司
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