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Spiced duck accessory product and production method therefor

A technology for accessories and products, which is applied in the field of five-flavored duck accessories and its production, can solve the problem of weak five-flavored duck neck and the like, and achieve the effects of enhancing five-flavor, reducing adverse effects and reducing production steps.

Pending Publication Date: 2021-11-12
湖北周黑鸭食品工业园有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to improve the problem that the five-scented duck inside the duck neck is weak, the application provides a five-scented duck accessory product and its production method

Method used

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  • Spiced duck accessory product and production method therefor
  • Spiced duck accessory product and production method therefor
  • Spiced duck accessory product and production method therefor

Examples

Experimental program
Comparison scheme
Effect test

preparation example 1-3

[0045] As shown in Table 1, the difference between Preparation Examples 1-3 is that the ratio of raw materials is different.

[0046] The following takes Preparation Example 1 as an example for illustration.

[0047] The broth is prepared according to the following steps: thaw the chicken skeleton and duck skeleton, wash them with water; then add water to the pot, add the chicken skeleton and duck skeleton to the water at room temperature, then boil the water to boil and keep boiling for 7.5 minutes , complete the blanching treatment of the chicken skeleton and duck skeleton, remove the chicken skeleton and duck skeleton, rinse off the blood foam on the surface of the chicken skeleton and duck skeleton with room temperature water, and set aside;

[0048] According to the ratio, add water into the pot, boil the water until it boils, then add the ginger and spare chicken skeleton and duck skeleton into the boiling water, heat at 40-50℃ for 6h, then filter the boiled For soup, r...

preparation example 4-8

[0053] As shown in Table 2, the difference between Preparation Examples 4-8 is that the amount of raw materials is different.

[0054] The following takes Preparation Example 4 as an example for illustration.

[0055] The spiced spice oil is prepared according to the following steps: according to the ratio, add edible oil into the pot, then heat the edible oil to 165°C, then stop heating, add star anise, cinnamon, pepper, fennel and fishy smell-removing spices to the edible oil , after stirring for 2min, stand still for 24h to obtain five-spice spice oil.

[0056] The raw material consumption table of table two preparation example 4-8

[0057]

[0058]

Embodiment 1-9

[0061] As shown in Table 3, the difference between Examples 1-9 is that the consumption of raw materials is different.

[0062] Embodiment 1 is taken as an example below for description.

[0063] A spiced duck accessory product is prepared according to the following steps:

[0064] Brine preparation: according to the ratio, add broth, five-spice spice oil, soybean paste, watercress and seasonings into the pot, stir for 3 minutes, then heat to boiling, and then stand for 1 hour to obtain the brine components;

[0065] Braining: Add the brine components into the pot, heat the brine components to boiling, then add the duck accessories components to the brine components, the brine components submerge the duck accessories components, and under boiling conditions, put the duck accessories After the components were stewed for 45 minutes, the heating was stopped, and then soaked at room temperature for 15 minutes to complete the stewed cooking. Then, the stewed duck accessories produ...

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Abstract

The invention discloses a spiced duck accessory product and a production method therefor, and relates to the field of food processing. The spiced duck accessory product is prepared from raw materials comprising a brine component and a duck accessory component, wherein the brine component is prepared from the following components of, in parts by weight, 150-300 parts of soup-stock, 5-10 parts of spiced spice oil, 2-6 parts of soybean paste, 1-3 parts of bean halves and 21.5-62.2 parts of seasoning. The production method comprises the following steps of preparing brine, specifically, mixing and boiling the soup stock, the spiced spice oil, the soybean paste, the bean halves and the seasonings to obtain the brine component; and performing marinating, specifically, marinating and boiling the duck accessory component in the brine component for 30-60 minutes, soaking the duck accessory component for 10-20 minutes, and then fishing out the duck accessory component to obtain the spiced duck accessory product. According to the spiced duck accessory product, the spiced flavor in the spiced duck accessory product is easy to feel and long in retention time, so that the taste experience of an eater can be improved; and according to the production method, the production steps of the spiced duck accessory product are reduced, the method is simple and convenient, and the spiced flavor can be reserved for a long time.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a spiced duck accessory product and a production method thereof. Background technique [0002] Duck accessory products refer to foods such as duck necks, duck collarbones and duck feet, which are a very popular snack food. In order to gain the favor of more eaters, some food research and development personnel have developed duck accessories products with various flavors such as five-flavor, spicy and sweet-spicy, which are loved by the majority of eaters. [0003] In the related art, the method of smearing five-spice powder on the stewed duck accessory product is generally adopted to make the five-flavored duck accessory product. For example, a five-flavored duck neck is made according to the following steps: (1) put the duck neck into broth and boil for 1-1.5 hours, then take it out after soaking for 0.5-1 hour from the fire; (2) prepare the five-spice seasoning , Grind 20-25 pa...

Claims

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Application Information

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IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70
CPCA23L13/50A23L13/20A23L13/428A23L13/72A23V2002/00A23V2250/218Y02A40/90
Inventor 张宇田宏伟蒋祎人
Owner 湖北周黑鸭食品工业园有限公司
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