Making process of sweet and spicy duck necks with wine fragrance

Abstract

The invention relates to the field of food, in particular to a making technology of sweet and spicy duck necks with wine fragrance. The preparation method comprises the following steps: 1) removing fishy smell: removing fishy smell of fresh duck necks to obtain fishy smell removed duck necks; 2) marinating: soaking the duck necks without fishy smell and a marinating material in water, stirring, heating, preserving heat, taking out, and cooling to obtain marinated duck necks; 3) pickling: immersing the marinated duck necks in the pickling liquid, stirring, preserving heat at 1-5 DEG C, and unfreezing to obtain the sweet and spicy duck necks with wine fragrance; the pickling liquid is prepared from sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, water, seasonings, spices and beer. According to the production process disclosed by the invention, the interaction of the sodium alginate, the hydroxy polysaccharide, the porous starch and the dietary fiber powder is combined, so that the pickled duck necks have natural and well-layered mellow flavor and rich sweet and spicy taste, and are kept for a long time.

Description

Technical Field

[0001] The present application relates to the field of food, and more specifically, to a process for producing sweet and spicy duck necks with a wine aroma. Background Art

[0002] With the advancement of science and technology, the frequent updates of electronic products and the development of network communications, people's lifestyles and diets are no longer limited to local flavors, but are connected with the world and enjoy more delicacies. Therefore, people's requirements for the diversity and quality of food flavors are increasing, which also brings new challenges to the catering industry.

[0003] In recent years, various flavored duck neck products have emerged rapidly in the market and are loved by the general public. For example, the sweet and spicy duck neck with wine flavor is characterized by a strong spicy flavor, sweetness, and a wine flavor. However, the wine flavor of the current sweet and spicy duck neck with wine flavor is easy to volatilize, and it is difficult to maintain a lasting wine aroma. Over time, the wine aroma becomes bland or even disappears, affecting the overall taste and mellow flavor, so further research is needed. Summary of the invention

[0004] In order to obtain a better rich sweet taste and a natural and layered mellow flavor, the present application provides a process for making sweet and spicy duck neck with a wine aroma.

[0005] The present application provides a process for producing sweet and spicy duck neck with wine aroma, which is produced by the following method: 1) Removing fishy smell: removing fishy smell from fresh duck neck to obtain fishy smell-free duck neck; 2) Braising: soak the deodorized duck neck and marinade in water, stir at a speed of 20-50r / min, heat to 90°C-95°C, keep warm for 30-60min, take out, cool, and obtain the braised duck neck; 3) Marinating: immerse the marinated duck neck in the marinating liquid, stir at a speed of 10-20 r / min, keep warm at 1-5° C. for 20-30 min, and thaw to obtain a sweet and spicy duck neck with a wine aroma; The pickling liquid is prepared from sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, water, seasoning, spices and beer.

[0006] In the above scheme, the duck meat has a strong fishy smell. The deodorizing process can not only remove blood and the like, but also suppress the fishy smell of the duck meat, thereby improving its taste and flavor. In the braising process, stirring is performed at a speed of 20-50r / min, so that the deodorized duck meat and the braising ingredients are fully contacted, and heated to 90℃-95℃, and kept warm for 30-60min, so that the deodorized duck meat is matured and has a braising flavor and sweet taste.

[0007] The present application adopts beer, which has a low alcohol content and can avoid the production of strong alcohol smell and pungent feeling. The beer is combined with sodium alginate, hydroxy polysaccharide, porous starch and dietary fiber powder to better preserve the mellow aroma. The beer is then mixed with water, seasonings and spices to form a pickling liquid, which is used to pickle the braised duck neck. At a rotation speed of 10-20r / min, the braised duck neck is fully contacted with the pickling liquid. With the combination of sodium alginate, hydroxy polysaccharide, porous starch and dietary fiber powder, the mellow aroma and sweet and spicy taste are adsorbed on the braised duck neck. The braised duck neck is kept warm at 1-5°C for 20-30min, so that the braised duck neck can fully absorb and lock in the wine aroma. The sodium alginate, hydroxy polysaccharide, porous starch and dietary fiber powder can keep the wine aroma lasting and make it rich in sweet and spicy taste.

[0008] In summary, through the deodorizing, braising and pickling processes of the present application and under the process conditions of the process, the sweet and spicy taste and wine aroma of the sweet and spicy duck neck with wine aroma are more distinct, and combined with the interaction of sodium alginate, hydroxy polysaccharides, porous starch and dietary fiber powder, the duck neck can have a natural and layered mellow flavor after pickling, and the wine aroma can be maintained for a long time, and the sweet and spicy taste is richer, thereby improving the deliciousness of the sweet and spicy duck neck with wine aroma.

[0009] Preferably, the weight ratio of the sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is (0.1-0.3):(0.08-0.15):(0.5-0.8):(0.05-0.2):(5-10):(1-5):(1-3):100.

[0010] By the above weight ratio range, the obtained pickling liquid can promote the absorption of the marinated duck neck, and the obtained sweet and spicy duck neck with wine aroma has a richer sweet and spicy taste and a natural and distinct wine aroma, and can maintain a better sweet and spicy taste and wine aroma for a long time.

[0011] Preferably, the pickling liquid is prepared by the following method: According to weight, sodium alginate, hydroxy polysaccharide, dietary fiber powder, porous starch and beer are weighed and mixed evenly to obtain a mixture A; seasonings and spices are weighed and mixed evenly with water to obtain a mixture B, and all the mixture A is added to the mixture B, stirred and heated to 60-70° C., kept warm for 10-20 minutes, and cooled to obtain a pickling liquid.

[0012] In the above process, sodium alginate, hydroxy polysaccharide, dietary fiber powder, porous starch and beer are evenly mixed, which can fully absorb the aroma of wine, and avoid excessive dilution of the beer when it is subsequently mixed with mixture B, and the aroma of wine is not obvious; seasonings, spices and water are evenly mixed to obtain mixture B, and then mixed with mixture A, so that the raw material system of the pickling liquid can be fully mixed, and heated to 60-70°C, kept warm for 10-20 minutes, so that the pickling liquid is rich in sweet and spicy taste and wine aroma. When the pickling liquid is used to pickle and marinate duck necks, it can be better absorbed and form duck necks with rich sweet and spicy taste and natural and distinct wine aroma.

[0013] Preferably, the hydroxy polysaccharide is one or more of hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose.

[0014] Preferably, the weight ratio of the hydroxychitosan, hydroxyguar gum and hydroxyethyl cellulose is 1:(2-5):(0.5-2).

[0015] Hydroxychitosan, hydroxyguar gum and hydroxyethyl cellulose can easily absorb beer and play a role in thickening and improving the stability of the pickling liquid system. Therefore, when one or more of them are used, they can be combined with sodium alginate, porous starch and dietary fiber powder to make the obtained pickling liquid used to produce the sweet and spicy duck with wine aroma, which has a rich sweet and spicy taste and a natural and distinct mellow flavor.

[0016] When hydroxychitosan, hydroxyguar gum and hydroxyethyl cellulose are compounded in the present application, a synergistic effect is achieved, so that the sweet and spicy duck neck with wine aroma can have a rich sweet and spicy taste and a natural and well-defined mellow flavor for a long time, thereby improving the quality of the sweet and spicy duck with wine aroma.

[0017] Preferably, the dietary fiber powder is sugarcane dietary fiber powder and / or oat dietary fiber powder.

[0018] Dietary fiber mainly comes from the cell walls of animals and plants, including cellulose, lignin, pectin and other components.

[0019] Sugarcane dietary fiber powder and / or oat dietary fiber powder have good water absorption or water-binding ability. Therefore, they both play a role in promoting beer water absorption, and combined with sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, they have a better effect on maintaining the wine aroma of the sweet and spicy duck neck.

[0020] Preferably, the weight ratio of the sugarcane dietary fiber powder to the oat dietary fiber powder is 1:(1-3).

[0021] When sugarcane dietary fiber powder and oat dietary fiber powder are compounded, they play a synergistic role, and then combined with sodium alginate, hydroxy polysaccharide, porous starch, and dietary fiber powder, the wine aroma of the sweet and spicy duck neck with wine aroma is better preserved. Combined with spices and seasonings, the obtained sweet and spicy duck neck with wine aroma has a richer sweet and spicy taste and a natural and distinct mellow flavor.

[0022] Preferably, the seasoning is composed of one or more of edible salt, sugar, and soy sauce.

[0023] Edible salt, sugar and soy sauce are all used for seasoning. Combined with other ingredients in the marinade, the sweet and spicy duck neck with wine aroma has a richer sweet and spicy taste.

[0024] Preferably, the spice is one or more of hot sauce, chili powder, pepper powder, ginger powder, onion powder, Sichuan pepper powder, and garlic powder.

[0025] The above spices can not only provide spicy taste, but also can be combined with seasonings, sodium alginate, hydroxy polysaccharides, porous starch, dietary fiber powder, and seasonings to make the mellow flavor more natural and layered, and obtain a richer sweet and spicy taste.

[0026] Preferably, the marinade is a combination of cinnamon, cardamom, star anise, fennel, garlic, ginger, bay leaf, pepper, dried chili, crystal sugar, and sodium chloride.

[0027] Usually cinnamon, cardamom, star anise, fennel, garlic, ginger, bay leaves, pepper, dried chili peppers, rock sugar and sodium chloride are used to make the marinade more fragrant during the duck neck stewing process.

[0028] In summary, this application has the following beneficial effects: Through the deodorizing, braising and pickling processes of the present application and under the process conditions of the process, the sweet and spicy taste and wine aroma of the sweet and spicy duck neck with wine aroma are made more distinct, and combined with the interaction of sodium alginate, hydroxy polysaccharides, porous starch and dietary fiber powder, the duck neck can have a natural and layered mellow flavor after pickling, and the wine aroma can be maintained for a long time, while the sweet and spicy taste is richer, thereby improving the deliciousness of the sweet and spicy duck neck with wine aroma. DETAILED DESCRIPTION

[0029] The present application is further described in detail below with reference to the embodiments.

[0030] Sources of some raw materials: Sodium alginate, CAS, 9005-38-3, 300 mesh; Porous starch, Xi'an Shizeyuan Biotechnology Co., Ltd., product number DKDF01; beer, 12% alcohol; Hydroxylated chitosan, Xi'an Binghe Biotechnology Co., Ltd., catalog number BH-QBJKJT; Hydroxyguar gum, Shandong Jintu Biotechnology Co., Ltd., food grade, item number 42; Hydroxyethyl cellulose, molecular formula C 29 H 52 O 21 ; Sugarcane dietary fiber powder, black sugarcane stalk extract, dietary fiber 30-60%, mesh size 300 mesh; Oat dietary fiber powder, oat extract cooked oat powder, dietary fiber 30-60%, mesh size 300 mesh; Edible salt is sodium chloride, with a mesh size of 100; White sugar is granulated sugar, with a mesh size of 100; The soy sauce is preferably soy sauce powder produced by Jiangsu Aofu Biotechnology Co., Ltd., with a content of 99%. Example

[0031] Example 1 A sweet and spicy duck neck with wine aroma is prepared by the following method: Preparation of pickling liquid: Sodium alginate, hydroxy polysaccharide, dietary fiber powder, porous starch and beer are weighed according to weight parts, put into a stirring device, and stirred at a speed of 30 r / min for 10 minutes to fully mix them to obtain a mixture A; seasonings, spices and water are weighed and put into a stirring device with a heating function, and stirred at a speed of 30 r / min for 10 minutes to obtain a mixture B, and all the mixture A is added to the mixture B, stirred and heated to 60° C. at a speed of 30 r / min, kept warm for 20 minutes, and cooled to obtain a pickling liquid.

[0032] The weight ratio of sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is 0.1:0.08:0.8:0.05:5:1:1:100; the seasoning is prepared by mixing edible salt, sugar and soy sauce in a weight ratio of 1:1:1; the spice is prepared by mixing chili powder, pepper powder, ginger powder, onion powder, pepper powder and garlic powder in a weight ratio of 1:0.5:0.5:0.2:0.1:0.5. The hydroxy polysaccharide is hydroxy guar gum.

[0033] 1) Removing the fishy smell: After washing 10 kg of fresh duck neck with clean water, put it into a pot, add 5 kg of water, 200 g of ginger slices, 100 g of garlic sprouts, and 100 g of green onion sprouts, heat to 100 ° C, keep warm for 2 minutes, remove the duck neck, and rinse with clean water to cool down to obtain the deodorized duck neck; 2) Braising: soak the deodorized duck neck obtained in step 1) and 525g of marinade in a stirring pot containing 6kg of water, an automatic stirring device is installed at the bottom of the stirring pot, start the stirring device, stir it at a speed of 20r / min, and heat it to 95°C, keep it warm for 30min, take out the duck neck, place it in a sterile environment, and cool it to 30°C to obtain a braised duck neck; wherein the marinade consists of 30g cinnamon, 10g cardamom, 30g star anise, 30g fennel, 50g garlic, 50g ginger, 5g bay leaf, 10g pepper, 10g dried chili, 100g rock sugar, and 200g sodium chloride.

[0034] 3) Marinating: immerse all the marinated duck necks obtained in step 2) in a stirring sealed tank containing 4.5 kg of marinating liquid, an automatic stirring device is installed at the bottom of the stirring sealed tank, start the stirring device, stir the duck necks at a speed of 10 r / min, and maintain the temperature inside the stirring sealed tank at 5° C. for 30 minutes, take out the duck necks from the stirring sealed tank, place them in a sterile environment at 25° C., thaw the duck necks for 20 minutes, and then package them to obtain sweet and spicy duck necks with wine aroma.

[0035] Example 2 The difference between Example 2 and Example 1 is that the process parameters of steps 2)-3) are different, as follows: In step 2), the speed was 30 r / min, the temperature was 93° C., and the temperature was kept at 50 min.

[0036] In step 3), the rotation speed was 20 r / min and the temperature was kept at 3° C. for 25 min.

[0037] Example 3 The difference between Example 3 and Example 1 is that the process parameters of steps 2)-3) are different, as follows: In step 2), the speed was 50 r / min, the temperature was 95° C., and the temperature was kept at 30 min.

[0038] In step 3), the rotation speed is 20 r / min and the temperature is kept at 1° C. for 20 min.

[0039] Example 4 The difference between Example 4 and Example 2 is that the process parameters and the amount of raw materials used in the pickling liquid are different; Process parameters: heat to 65℃ and keep warm for 15min.

[0040] Amount of raw materials: the weight ratio of sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is 0.2:0.1:0.5:0.1:8:3:2:100.

[0041] Example 5 The difference between Example 5 and Example 4 is that the process parameters and the amount of raw materials used in the pickling liquid are different; Process parameters: heat to 70℃ and keep warm for 10 minutes.

[0042] Amount of raw materials: the weight ratio of sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is 0.3:0.15:0.5:0.2:10:5:3:100.

[0043] Example 6 The difference between Example 6 and Example 4 is that the hydroxy polysaccharide is composed of hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose in a weight ratio of 1:2:0.5.

[0044] Example 7 The difference between Example 7 and Example 4 is that the hydroxy polysaccharide is composed of hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose in a weight ratio of 1:3:1.

[0045] Example 8 The difference between Example 8 and Example 4 is that the hydroxy polysaccharide is composed of hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose in a weight ratio of 1:5:2.

[0046] Example 9 The difference between Example 9 and Example 7 is that the dietary fiber consists of sugarcane fiber and oat dietary fiber powder in a weight ratio of 1:1.

[0047] Example 10 The difference between Example 10 and Example 7 is that the dietary fiber consists of sugarcane fiber and oat dietary fiber powder in a weight ratio of 1:2.

[0048] Embodiment 11 The difference between Example 11 and Example 7 is that the dietary fiber consists of sugarcane fiber and oat dietary fiber powder in a weight ratio of 1:3.

[0049] Example 12 The difference between Example 12 and Example 1 is that the preparation method of the pickling liquid is different, which is as follows: According to weight, water, sodium alginate, hydroxy polysaccharide, dietary fiber powder, porous starch, beer, seasoning and spices are weighed and put into a stirring device, stirred at a speed of 30 r / min for 20 minutes to fully mix, heated to 60° C., kept warm for 20 minutes, and cooled to obtain a pickling liquid.

[0050] Among them, the weight ratio of sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is 0.1:0.08:0.8:0.05:5:1:1:100; the seasoning is obtained by mixing edible salt, white sugar and soy sauce in a weight ratio of 1:1:1; the spice is obtained by mixing chili powder, pepper powder, ginger powder, onion powder, pepper powder and garlic powder in a weight ratio of 1:0.5:0.5:0.2:0.1:0.5.

[0051] Comparative Example Comparative Example 1 The difference between Comparative Example 1 and Example 1 is that the pickling temperature in step 3) is 20°C.

[0052] Comparative Example 2 The difference between Comparative Example 2 and Example 1 is that step 3) is performed first, and then step 2), and the specific process is as follows: 2) Marinating: immerse the deodorized duck neck obtained in step 1) in a stirring sealed tank containing 4.5 kg of marinating liquid, an automatic stirring device is installed at the bottom of the stirring sealed tank, start the stirring device, stir the duck neck at a speed of 10 r / min, and maintain the temperature inside the stirring sealed tank at 5°C for 30 minutes, take out the duck neck from the stirring sealed tank, and place it in a sterile environment at 25°C to thaw the duck neck for 20 minutes to obtain the marinated duck neck.

[0053] 3) Braising: soak all the braised duck necks obtained in step 2) and 525g of the marinade in a stirring pot containing 6kg of water, an automatic stirring device is installed at the bottom of the stirring pot, the stirring device is started, and it is stirred at a speed of 20r / min, and heated to 95°C, kept warm for 30min, the duck neck is taken out, placed in a sterile environment, and the duck neck is cooled to 30°C, and then packaged to obtain sweet and spicy duck neck; wherein the marinade consists of 30g cinnamon, 10g cardamom, 30g star anise, 30g fennel, 50g garlic, 50g ginger, 5g bay leaf, 10g pepper, 10g dried chili, 100g rock sugar, and 200g sodium chloride.

[0054] Comparative Example 3 The difference between Comparative Example 3 and Example 1 is that an equal amount of dietary fiber powder is replaced by porous starch.

[0055] Comparative Example 4 The difference between Comparative Example 4 and Example 1 is that an equal amount of hydroxy polysaccharide is replaced by sodium alginate.

[0056] Comparative Example 5 The difference between Comparative Example 5 and Example 1 is that an equal amount of sodium alginate is replaced by porous starch.

[0057] Performance testing Detection method / test method Experiment 1: The sweet and spicy duck necks with wine aroma obtained in Examples 1-12 and Comparative Examples 1-5 were directly unpacked and subjected to taste evaluation and mellow flavor evaluation; Sweet and spicy taste scoring criteria: 1. Very rich sweet and spicy taste 100 points; 2. Rich sweet and spicy taste 80 points; 3. Rich sweet and spicy taste 70 servings; 3. General sweet and spicy taste 50 points; 4. No distinct spicy or sweet taste 30 points; 5. 10 points for mixing in other strange flavors.

[0058] Rating criteria for aroma and flavor: 1. Very layered and natural aroma 100 points; 2. 80% of the more layered and natural aroma; 3. Generally, the mellow aroma with distinct layers is 60 parts; 4. 40 parts of lighter layer of mellow aroma; 5. No mellow aroma or pungent aroma 20.

[0059] Evaluators: Invite 20 people (12-17 years old, half male and half female); 50 people (18-40 years old, half male and half female); 30 people (41-60 years old, half male and half female) to taste the sweet and spicy duck neck with wine aroma one by one, and score them, take the average score, and record it in Table 1.

[0060] Experiment 2: The sweet and spicy duck necks with wine aroma obtained in Examples 1-12 and Comparative Examples 1-5 were opened and placed for 12 hours at 25°C and 60% humidity, and then subjected to taste evaluation and aroma evaluation; the evaluation criteria were the same as those in Experiment 1. The taste score difference and the aroma score difference were calculated, and the aroma difference was taken as an example. The aroma difference was equal to the average aroma score of Experiment 1 minus the average aroma score of Experiment 2.

[0061] The specific scores of the above experiments are shown in Table 1; Table 1 Experimental data of Examples 1-12 and Comparative Examples 1-5 Combining Example 1 and Comparative Examples 1-5 and Table 1, it can be seen that the average taste scores and the average mellow flavor scores of Comparative Examples 1-5 are lower than the average taste scores and the average mellow flavor scores of Example 1, and after being left open for 12 hours, the taste score difference and the mellow flavor difference of Comparative Examples 1-5 are significantly larger than those of Example 1, indicating that the sweet and spicy duck neck with wine aroma obtained by the preparation method and raw materials of the present application has better sweet and spicy taste and mellow flavor, making it more delicious.

[0062] Combining Example 4 and Example 7 with Table 1, it can be seen that the average taste score and the average mellow flavor score of Example 4 are lower than those of Example 7, and after being placed for a period of time, the difference in the average taste score and the mellow flavor score of Example 4 is greater than the difference in the score of Example 7. This indicates that the present application adopts hydroxychitosan, hydroxyguar gum, and hydroxyethyl cellulose to compound, which plays a synergistic role, thereby making the sweet and spicy duck neck with wine aroma have better sweet and spicy taste and mellow flavor.

[0063] By comparing Example 10 with Example 7, it can be seen that the average taste score and the average mellow flavor score of Example 7 are lower than those of Example 10, and after being placed for a period of time, the average taste score and the mellow flavor score difference of Example 7 are greater than the score difference of Example 10. This shows that the compounding of sugarcane fiber and oat dietary fiber powder can better absorb beer, and the combination of sodium alginate, hydroxy polysaccharide and porous starch can play a synergistic role, reduce the volatilization of ethanol in beer, keep the wine aroma lasting, improve the mellow flavor and taste of the sweet and spicy duck neck with wine aroma, and can maintain a better sweet and spicy taste and mellow flavor for a long time.

[0064] Comparing Example 12 with Example 1, it can be seen that the average taste score and the average mellow flavor score of Example 12 are lower than those of Example 1, and after being placed for a period of time, the difference in the average taste score and mellow flavor score of Example 12 is greater than the difference in the score of Example 1. Explanation: The present application mixes sodium alginate, hydroxy polysaccharide, dietary fiber powder, and porous starch with beer, so that the beer absorbs water and stores it, and then mixes it with mixture B for heating and insulation, so that the beer can be evenly dispersed in the pickling liquid. When used to pickle duck necks, under the coordinated action of sodium alginate, hydroxy polysaccharide, dietary fiber powder, and porous starch, the surface of the duck neck is easily attached to or penetrated into the duck meat, so that it can fully have the aroma of wine, and it is not easy to volatilize, so that it maintains a better mellow flavor.

[0065] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A process for making sweet and spicy duck neck with wine aroma, characterized in that: Prepared by the following method: Deodorizing: deodorizing the fresh duck neck to obtain deodorized duck neck; Braising: soak the deodorized duck neck and marinade in water, stir at a speed of 20-50r / min, heat to 90℃-95℃, keep warm for 30-60min, take out, cool, and obtain the braised duck neck; Marinating: immerse the marinated duck neck in the marinating liquid, stir at a speed of 10-20r / min, keep warm at 1-5°C for 20-30min, and thaw to obtain a sweet and spicy duck neck with a wine aroma; The pickling liquid is prepared from sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, water, seasoning, spices and beer.

2. The process for making sweet and spicy duck neck with wine aroma according to claim 1, characterized in that: The weight ratio of the sodium alginate, hydroxy polysaccharide, porous starch, dietary fiber powder, seasoning, spice, beer and water is (0.1-0.3): (0.08-0.15): (0.5-0.8): (0.05-0.2): (5-10): (1-5): (1-3):

100.

3. The process for making sweet and spicy duck neck with wine aroma according to claim 1, characterized in that: The pickling liquid is prepared by the following method: According to weight, sodium alginate, hydroxy polysaccharide, dietary fiber powder, porous starch and beer are weighed and mixed evenly to obtain a mixture A; seasonings and spices are weighed and mixed evenly with water to obtain a mixture B, and all the mixture A is added to the mixture B, stirred and heated to 60-70° C., kept warm for 10-20 minutes, and cooled to obtain a pickling liquid.

4. The process for making sweet and spicy duck neck with wine aroma according to claim 1, characterized in that: The hydroxy polysaccharide is one or more of hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose.

5. The process for making sweet and spicy duck neck with wine aroma according to claim 4, characterized in that: The weight ratio of the hydroxy chitosan, hydroxy guar gum and hydroxyethyl cellulose is 1: (2-5): (0.5-2).

6. The process for making sweet and spicy duck neck with wine aroma according to claim 1, characterized in that: The dietary fiber powder is sugarcane dietary fiber powder and / or oat dietary fiber powder.

7. The process for making sweet and spicy duck neck with wine aroma according to claim 6, characterized in that: The weight ratio of the sugarcane dietary fiber powder to the oat dietary fiber powder is 1:(1-3).

8. The process for making sweet and spicy duck neck with wine aroma according to claim 2, characterized in that: The seasoning is composed of one or more of edible salt, sugar and soy sauce.

9. The process for making sweet and spicy duck neck with wine aroma according to claim 2, characterized in that: The spice is composed of one or more of hot sauce, chili powder, pepper powder, ginger powder, onion powder, pepper powder and garlic powder.

10. The process for making sweet and spicy duck neck with wine aroma according to claim 1, characterized in that: The marinade is composed of a variety of ingredients including cinnamon, cardamom, star anise, fennel, garlic, ginger, bay leaf, pepper, dried chili, rock sugar and sodium chloride.

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