Tea leaf sauce-flavored marinated duck neck and preparation method thereof

A tea sauce, duck neck technology, applied in food science, food ultrasonic treatment, preservation of food ingredients as anti-microbials, etc., can solve problems such as greasy duck neck smell, duck neck anorexia, etc., to achieve a fragrant duck neck smell and reduce greasy. Sensation, reducing the effect of strong odor

Pending Publication Date: 2021-11-23
淮安市聚丰园食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The existing stewed duck neck has too strong spice smell, which makes the duck neck smell more greasy, and it is easy to cause anorexia for duck neck after repeated consumption or short-term large amount of consumption

Method used

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  • Tea leaf sauce-flavored marinated duck neck and preparation method thereof
  • Tea leaf sauce-flavored marinated duck neck and preparation method thereof
  • Tea leaf sauce-flavored marinated duck neck and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029]The invention provides a kind of duck neck with tea sauce and marinade, which comprises 10kg of duck neck, 200g of marinated material, 200g of tea bag and 200g of antibacterial agent. 30g dark soy sauce, 8g Chinese prickly ash, 8g star anise, 12g cinnamon bark, 8g fragrant leaves, 8g cloves, 8g hawthorn, 8g pepper, 74g sweet noodle sauce; the tea bag includes: 140g of Tea leaves, 8g of magnetic iron ferric oxide nanoparticles, 52g of mordenite; the bacteriostatic agent includes: 20.80g of lemon essential oil, 55.20g of chitosan, 30.80g of gelatin, 12.80g of Malan head, 13.40g of galangal, 67g of sucrose;

[0030] The present invention also provides a method for preparing duck neck with tea sauce and braised flavor, the specific processing steps are as follows:

[0031] Step 1: taking the raw materials of duck neck, stewed material, tea bag and bacteriostatic agent of the above-mentioned parts by weight;

[0032] Step 2: Add the duck neck in step 1 into deionized water,...

Embodiment 2

[0042] The difference from Example 1 is that 10kg of duck neck, 500g of marinated material, 300g of tea bag and 300g of antibacterial agent, the said marinated material includes: 20g of salt, 85g of light soy sauce, 85g of dark soy sauce, 20g of Chinese prickly ash, 20g of star anise, 40g of cinnamon, 20g of fragrant leaves, 20g of cloves, 20g of hawthorn, 20g of pepper, and 120g of sweet noodle sauce; the tea bag includes: 228g of tea leaves, 18g of magnetic four Ferric oxide nanoparticles, 54g of mordenite; the antibacterial agent includes: 32.40g of lemon essential oil, 86.40g of chitosan, 48.60g of gelatin, 21.60g of Malantou, 22.50g of Gaoliang Ginger, 88.50g of sucrose.

Embodiment 3

[0044] The difference from Examples 1-2 is that the duck neck is 10kg, the stewed material is 350g, the tea bag is 250g and the antibacterial agent is 250g. Dark soy sauce, 15.75g pepper, 15.75g star anise, 22.5g cinnamon, 15.75g bay leaf, 15.75g clove, 15.75g hawthorn, 15.75g pepper, 106.75g sweet noodle sauce; The percentage calculation includes: 182.5g of tea leaves, 12.5g of magnetic iron ferric oxide nanoparticles, and 55g of mordenite; the bacteriostatic agent includes: 26.50g of lemon essential oil, 70.50g of chitosan, 39.50g of g of gelatin, 17 g of Malantu, 17.75 g of galangal, and 78.75 g of sucrose.

[0045] Take the tea sauce-flavored and braised duck neck prepared in the above-mentioned Examples 1-3, the tea sauce-flavored duck neck of the control group 1, the tea sauce-flavored duck neck of the control group 2, and the tea sauce-flavored duck neck of the control group 3 Duck neck with tea sauce flavor and marinated duck neck in control group 4, duck neck with te...

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Abstract

The invention discloses a tea leaf sauce-flavored marinated duck neck and a preparation method thereof, and particularly relates to the technical field of food processing, and the tea leaf sauce-flavored marinated duck neck comprises a duck neck, a marinating material, a tea leaf bag and a bacteriostatic agent. According to the tea leaf sauce-flavored marinated duck neck and the preparation method thereof, the tea aroma refreshing effect of the sauce-flavored marinated duck necks can be effectively improved, the taste of the duck necks can be ensured while the greasy feeling of the duck neck smell can be reduced, the anorexia problem of the duck necks can be effectively avoided, the antibacterial effect of the duck necks can be effectively enhanced, and the shelf life of the duck necks can be prolonged; and tea leaves in the tea leaf bag provide fresh tea fragrance for the duck necks, and meanwhile, the tea fragrance is compounded into the duck necks in a steam fumigation mode, so that the rich smell of spices in the marinating materials can be effectively reduced, and the duck necks are more fragrant in smell; steam is treated by mordenite and then is emitted outwards, so that heavy metal ions in the tea leaves can be effectively absorbed and removed, and heavy metal residues of the duck necks are reduced; and an antibacterial coating film can be formed, so that the fresh-keeping performance and the antibacterial performance of the duck necks can be effectively enhanced.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, the invention relates to a tea sauce-flavored braised duck neck and a preparation method thereof. Background technique [0002] Duck neck refers to the neck of a duck. The duck neck itself is high in protein and low in fat. Duck neck is delicious, delicious and full of aftertaste. It is a snack food suitable for all ages. Chinese medicine believes that: duck is cool, often eat it, calming the liver and removing fire. Sauce duck neck is a kind of sauce food. The duck neck is soaked in various spices, and then refined through air-drying and roasting. Braised duck neck is mainly a delicacy made with duck neck, star anise, clove, pepper, fennel and other ingredients. [0003] In the existing braised duck neck, the smell of spices is too strong, which makes the duck neck smell more greasy, and it is easy to cause anorexia to the duck neck after eating it for many times or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/20A23L13/50A23L13/40A23B4/10
CPCA23L13/20A23L13/50A23L13/428A23B4/10A23V2002/00A23V2200/10A23V2200/22A23V2250/21A23V2250/511A23V2250/5432A23V2250/628A23V2250/214A23V2250/1592A23V2300/48
Inventor 沈萍
Owner 淮安市聚丰园食品有限公司
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