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Processing method of spicy duck necks

A processing method and technology of spicy duck neck, which can be applied to the functions of food ingredients, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of poor flavor and taste, and difficult color development of braised duck neck. Achieve the effect of color, fragrance and taste

Inactive Publication Date: 2021-02-26
湖南渔米之湘食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nitrite is a highly toxic substance in food additives, too much food using nitrite will seriously affect people's health
Therefore, it is undoubtedly the best choice to reduce or not use nitrite at all, but this will lead to problems such as difficult color development and poor flavor and taste of braised duck necks. A leisure food that not only satisfies people's taste, but also has nutritional value, and has health care and health preservation will be favored by consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method of spicy duck neck, comprising the steps of:

[0026] Step (1): In parts by weight, weigh 45,000 parts of clear water and boil, add 15,000 parts of chicken and duck skeletons, the ratio of chicken and duck skeletons is 1:1 by weight, boil on low heat for 1 hour, and cook fresh Remove chicken and duck skeletons and meat dregs from the soup until the soup is clear and free of floating objects;

[0027] Step (2): Add 3 packs of traditional Chinese medicine packs, 2000 parts of dried chili, 350 parts of Zanthoxylum bungeanum pepper, and 40 parts of Roubaowang into the pot, turn to high heat and boil for 1.5 hours;

[0028] Each of the above traditional Chinese medicine packs is composed of the following raw materials in parts by weight: 25 parts of star anise, 8 parts of hawthorn, 12 parts of Kaempferen, 12 parts of licorice, 8 parts of red cardamom, 6 parts of white cardamom, 3 parts of Cao Guo, 3 parts of jade fruit, 30 parts of tangerine peel, 30 par...

Embodiment 2

[0037] A processing method of spicy duck neck, comprising the steps of:

[0038] Step (1): In parts by weight, weigh 50,000 parts of clear water and boil, add 20,000 parts of chicken and duck skeletons, the ratio of chicken and duck skeletons is 1:1 by weight, boil on low heat for 1 hour, and cook fresh Remove chicken and duck skeletons and meat dregs from the soup until the soup is clear and free of floating objects;

[0039] Step (2): Add 3 packs of traditional Chinese medicine packs, 2000 parts of dried chili, 500 parts of Zanthoxylum bungeanum pepper, and 40 parts of Roubaowang into the pot, turn to high heat and boil for 1.5 hours;

[0040] Each of the above traditional Chinese medicine packs is composed of the following raw materials in parts by weight: 28 parts of star anise, 9 parts of hawthorn, 14 parts of kaempferen, 14 parts of licorice, 9 parts of red cardamom, 7 parts of white cardamom, 4 parts of grass fruit, 4 parts of jade fruit, 35 parts of tangerine peel, 35...

Embodiment 3

[0049] A processing method of spicy duck neck, comprising the steps of:

[0050] Step (1): In parts by weight, weigh 45,000 parts of clear water and boil, add 15,000 parts of chicken and duck skeletons, the ratio of chicken and duck skeletons is 1:1 by weight, boil on low heat for 1 hour, and cook fresh Remove chicken and duck skeletons and meat dregs from the soup until the soup is clear and free of floating objects;

[0051] Step (2): Add 3 packs of traditional Chinese medicine packs, 2000 parts of dried chili, 250 parts of Zanthoxylum bungeanum pepper, and 40 parts of Roubaowang into the pot, turn to high heat and boil for 1.5 hours;

[0052] Each of the above traditional Chinese medicine packs is composed of the following raw materials in parts by weight: 22 parts of star anise, 7 parts of hawthorn, 10 parts of Kaempferen, 10 parts of licorice, 7 parts of red cardamom, 5 parts of white cardamom, 2 parts of Cao Guo, 2 parts of jade fruit, 25 parts of tangerine peel, 25 par...

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PUM

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Abstract

The invention belongs to the technical field of processing of spiced and marinated poultry meat, and particularly relates to a processing method of spicy duck necks. The processing method comprises the following steps of making brine in which traditional Chinese medicine bags are added, performing pickling treatment on raw materials, performing marinating, performing packaging and the like. The processing method has the beneficial effects that traditional Chinese medicine raw materials in a specific compounding ratio are added to the brine, so that flavor enhancing components in the brine aresubmitted, and the effects of spicy components of dried chilies, Chinese prickly ash and the like are sufficiently released, the marinated duck necks are complete in color, fragrance and taste, unhealthy additives of nitrite and the like do not need to be added, and the made spicy duck necks not only meet the mouth feel of people, but also have nutrient value, and have the effects of health care and health preservation.

Description

technical field [0001] The invention belongs to the technical field of sauce-stewed poultry meat processing, in particular to a processing method of spicy duck neck. Background technique [0002] Chinese medicine is extensive and profound, with five thousand years of grace; Chinese cuisine has a long history and is well-known at home and abroad. Medicinal diet originates from traditional Chinese diet and traditional Chinese medicine diet therapy culture. Medicinal diet is under the guidance of traditional Chinese medicine, gastronomy and nutrition theory, strictly according to the formula of medicinal diet, combining traditional Chinese medicine with certain foods with medicinal value, and adopting my country's unique Delicious food with a certain color, aroma, taste and shape produced by diet cooking technology and modern scientific methods. It is the product of the combination of traditional Chinese medical knowledge and cooking experience. It not only uses medicine as foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L33/105
CPCA23V2002/00A23L13/20A23L13/428A23L13/50A23L33/105A23V2200/16A23V2200/30A23V2250/21
Inventor 李水红
Owner 湖南渔米之湘食品有限公司