Preparation technology of spicy duck feet

Abstract

The invention relates to the technical field of food processing, and particularly discloses a preparation process of spicy duck feet, which comprises the following steps: pouring hot oil into frying spices, and frying to obtain seasoning; decocting spices to prepare brine, and adding the duck feet for marinating; the method comprises the following steps: acquiring dynamic behavior data in a brine preparation process, and dynamically optimizing the brine preparation process based on the dynamic behavior data; in the preparation process of the spicy duck feet, the dynamic behavior data in the brine preparation process is monitored and optimized on line, and the flavor of the spicy duck feet is improved. The method comprises the following steps: constructing a marinating time-temperature actual curve in a plane-coordinate system according to marinating actual time in a brine preparation process and marinating actual temperature corresponding to the marinating actual time, and performing real-time comparison treatment on the marinating time-temperature actual curve and a marinating time-temperature standard curve to complete dynamic adjustment of the temperature in the brine preparation process.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to a preparation process of spicy duck feet. Background Art

[0002] As a movement organ, duck feet have many tendons, thick skin, and no meat. The development and utilization of duck feet need to attract the attention of food workers. Studies have found that the fat content in duck feet is about 1.9%, and the protein content is as high as 26.9%, most of which is collagen, and contains a large amount of trace elements such as calcium, iron, selenium, and zinc. It can be called a high-protein, low-fat food. The nutritional value of duck feet is relatively rich, suitable for the general population, especially for those with bone malnutrition; at the same time, it has an auxiliary therapeutic effect on endocrine system diseases. Duck feet play an important role in weight loss and beauty, strengthening the body and bones, promoting blood circulation and regulating menstruation, warming the middle and replenishing qi, and replenishing essence and marrow.

[0003] Spicy duck feet are loved by people for their unique flavor, but in the production process of spicy duck feet, the existing technology lacks online monitoring of the brine (marinade) boiling process, which has certain limitations. Summary of the invention

[0004] The purpose of the present invention is to provide a preparation process of spicy duck feet. During the preparation process of spicy duck feet, the dynamic behavior data in the brine preparation process is monitored and optimized online, that is, by constructing an actual braising time-temperature curve in a plane coordinate system for the actual braising time in the brine preparation process and the actual braising temperature corresponding to the actual braising time, the actual braising time-temperature curve is compared with the braising time-temperature standard curve in real time, and the dynamic adjustment of the temperature in the brine preparation process is completed to solve the above-mentioned background problems.

[0005] The purpose of the present invention can be achieved by the following technical solutions:

[0006] A preparation process of spicy duck feet comprises the following steps:

[0007] Pour hot oil into the stir-fry spices and sauté until fragrant to get the seasoning;

[0008] Boil the spices, prepare the brine, add the duck feet and marinate;

[0009] wherein, dynamic behavior data during the brine preparation process is obtained, and the brine preparation process is dynamically optimized based on the dynamic behavior data;

[0010] Mix the seasoning and braised duck feet to get spiced duck feet.

[0011] As a further solution of the present invention: the dynamic behavior data includes the actual braising time and the actual braising temperature corresponding to the actual braising time;

[0012] Establish a plane coordinate system, with the X-axis as the marinating time and the Y-axis as the marinating temperature;

[0013] In the plane coordinate system, construct the actual marinating time-temperature curve in the plane coordinate system with the actual marinating time during the brine preparation process and the actual marinating temperature corresponding to the actual marinating time.

[0014] As a further scheme of the present invention: during the brine preparation process, compare and process the actual marinating time-temperature curve with the standard marinating time-temperature curve, that is, take the standard marinating time-temperature curve as a reference and process the actual marinating time-temperature curve;

[0015] If the actual marinating time-temperature curve is below the standard marinating time-temperature curve, increase the marinating temperature to make the actual marinating time-temperature curve tend to coincide with the standard marinating time-temperature curve;

[0016] If the actual marinating time-temperature curve is above the standard marinating time-temperature curve, decrease the marinating temperature to make the actual marinating time-temperature curve tend to coincide with the standard marinating time-temperature curve.

[0017] As a further scheme of the present invention: connect both ends of the actual marinating time-temperature curve and the standard marinating time-temperature curve with a connecting line perpendicular to the X-axis to obtain several enclosed areas formed by the actual marinating time-temperature curve and the standard marinating time-temperature curve;

[0018] Process the multiple enclosed areas to obtain the regional limit deviation value, over-temperature deviation ratio, and temperature anomaly area ratio during the marinating process.

[0019] As a further scheme of the present invention: the process of obtaining the dynamically adjusted optimization value is as follows:

[0020] Record the over-temperature deviation ratio as Wi;

[0021] Record the regional limit deviation value as Ci;

[0022] Record the temperature anomaly area ratio as Yi;

[0023] Calculate the dynamically adjusted optimization value YH of the marinating temperature changing with time.

[0024] As a further scheme of the present invention: preset the limit values of the dynamically adjusted optimization value threshold as YH1 and YH2, where YH1 < YH2;

[0025] When YH < YH1, it means that the dynamic adjustment and optimization effect of the brine during the marinating process is good, and a first-level optimization signal for brine modulation is generated;

[0026] When YH1 ≤ YH < YH2, it indicates that the effect of dynamically adjusting and optimizing the brine during the marinating process is average, and a secondary optimization signal for brine modulation is generated.

[0027] When YH ≥ YH2, it indicates that the effect of dynamically adjusting and optimizing the brine during the marinating process is poor, and a tertiary optimization signal for brine modulation is generated.

[0028] As a further solution of the present invention: The process of obtaining the over-temperature deviation ratio is as follows:

[0029] The closed area formed by the actual curve of the marinating temperature above and the standard curve of the marinating temperature below is denoted as the over-temperature closed area;

[0030] The closed area formed by the actual curve of the marinating temperature below and the standard curve of the marinating temperature above is denoted as the low-temperature closed area;

[0031] Obtain the area value of each over-temperature closed area, denoted as the positive over-temperature value, and sum all the positive over-temperature values to obtain the total positive over-temperature value;

[0032] Obtain the area value of each low-temperature closed area, denoted as the negative over-temperature value, and sum all the negative over-temperature values to obtain the total negative over-temperature value;

[0033] Perform a difference calculation on the total positive over-temperature value and the total negative over-temperature value to obtain the over-temperature deviation value;

[0034] Perform a ratio calculation on the over-temperature deviation value and the over-temperature deviation threshold to obtain the over-temperature deviation ratio.

[0035] As a further solution of the present invention: The process of obtaining the regional limit deviation value is as follows:

[0036] Obtain the maximum distance value between the actual curve of the marinating temperature and the standard curve of the marinating temperature within each over-temperature closed area, denoted as the over-temperature limit deviation value;

[0037] Sum and average the over-temperature limit deviation values of all over-temperature closed areas to obtain the total over-temperature limit deviation value, denoted as C1;

[0038] Obtain the maximum distance value between the actual curve of the marinating temperature and the standard curve of the marinating temperature within each low-temperature closed area, denoted as the low-temperature limit deviation value;

[0039] Sum and average the low-temperature limit deviation values of all low-temperature closed areas to obtain the total low-temperature limit deviation value, denoted as C2;

[0040] Calculate the regional limit deviation value Ci of the closed area.

[0041] As a further solution of the present invention: The process of obtaining the ratio of the abnormal temperature region is as follows:

[0042] Obtain the ratio of the number of temperature anomaly areas to the ratio of the value of temperature anomaly areas;

[0043] The temperature anomaly area ratio is calculated by multiplying the temperature anomaly area number ratio with the temperature anomaly area value ratio to obtain the temperature anomaly area ratio.

[0044] As a further solution of the present invention: both the positive over-temperature value and the negative over-temperature value are compared with the over-temperature threshold value;

[0045] The closed area with a positive over-temperature value or a negative over-temperature value greater than or equal to the over-temperature threshold is recorded as a temperature abnormality closed area;

[0046] The number of temperature abnormality closed areas is obtained, and the ratio of the number of temperature abnormality closed areas to the total number of closed areas is calculated to obtain the temperature abnormality area ratio;

[0047] The area values ​​of all temperature anomaly closed areas are summed to obtain the temperature anomaly closed area value;

[0048] Sum the area values ​​of all closed areas to obtain the closed area value;

[0049] The temperature anomaly closed area value is calculated by ratioing the closed area value to obtain the temperature anomaly area value ratio.

[0050] Beneficial effects of the present invention: In the process of preparing spicy duck feet, the present invention performs online monitoring and optimization on the dynamic behavior data in the brine preparation process, that is, by constructing an actual brine time-temperature curve in a plane coordinate system for the actual brine preparation time and the actual brine temperature corresponding to the actual brine time, the actual brine time-temperature curve is compared with the brine time-temperature standard curve in real time, and the dynamic adjustment of the temperature in the brine preparation process is completed;

[0051] Secondly, in the process of brine preparation optimization, by obtaining the regional limit deviation value, over-temperature deviation ratio, temperature abnormality regional ratio and dynamic adjustment optimization value in the process of brine optimization, and processing the regional limit deviation value, over-temperature deviation ratio, temperature abnormality regional ratio and dynamic adjustment optimization value, the dynamic adjustment optimization value of the brine temperature changing with time is obtained, and the dynamic adjustment optimization effect of the brine is visualized based on the dynamic adjustment optimization value. BRIEF DESCRIPTION OF THE DRAWINGS

[0052] The present invention will be further described below in conjunction with the accompanying drawings.

[0053] Figure 1 This is a flow chart of a process for preparing spicy duck feet according to an embodiment of the present invention;

[0054] Figure 2 It is a flow chart of optimizing visual identification in a preparation process of spicy duck feet in an embodiment of the present invention;

[0055] Figure 3 A schematic structural diagram of an electronic device provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0056] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0057] Example 1

[0058] See also Figure 1 As shown, the present invention is a preparation process of spicy duck feet, comprising the following steps:

[0059] Pour hot oil into the stir-fry spices and sauté until fragrant to get the seasoning;

[0060] Boil the spices, prepare the brine, add the duck feet and marinate;

[0061] wherein, dynamic behavior data during the brine preparation process is obtained, and the brine preparation process is dynamically optimized based on the dynamic behavior data;

[0062] Then mix the seasoning and braised duck feet to get spiced duck feet.

[0063] Among them, stir-fried spices include but are not limited to chili pepper, minced garlic, ginger slices and chili sauce;

[0064] Among them, spices include but are not limited to bay leaves, star anise and pepper.

[0065] Specific:

[0066] The dynamic behavior data includes the actual braising time and the actual braising temperature corresponding to the actual braising time;

[0067] Establish a plane coordinate system, with the X-axis representing the marinating time and the Y-axis representing the marinating temperature;

[0068] In the plane coordinate system, an actual time-temperature curve of braising is constructed in the plane coordinate system based on the actual time of braising in the brine preparation process and the actual temperature of braising corresponding to the actual time of braising;

[0069] During the preparation of brine, the actual brine temperature curve is compared with the standard brine temperature curve, that is, the actual brine temperature curve is processed with reference to the standard brine temperature curve;

[0070] Among them, the brine time-temperature standard curve is set by the staff based on experience. When the quality of the brine is known during the preparation process, the brine time is used as the independent variable and the brine temperature is used as the dependent variable. The brine prepared under this brine time-temperature standard curve has the best quality.

[0071] Among them, the actual brine temperature curve in this application is consistent with the brine quality corresponding to the brine temperature standard curve.

[0072] In a specific embodiment:

[0073] The actual temperature curve of marinating is compared with the standard temperature curve of marinating. The specific comparison process is as follows:

[0074] Overlap the actual temperature curve of marinating with the standard temperature curve of marinating:

[0075] If the actual curve of the marinating temperature is below the standard curve of the marinating temperature, it means that the marinating temperature needs to be increased under the current marinating time in the brine preparation process to achieve the overlap between the actual curve of the marinating temperature and the standard curve of the marinating temperature;

[0076] Among them, increasing the braising temperature is done by increasing the amount of fire during the brine boiling process;

[0077] If the actual curve of the marinating temperature is above the standard curve of the marinating temperature, it means that the marinating temperature needs to be lowered in the current marinating time in the brine preparation process so that the actual curve of the marinating temperature tends to coincide with the standard curve of the marinating temperature.

[0078] Among them, lowering the braising temperature is achieved by reducing the amount of fire during the braising process.

[0079] By comparing the actual braising temperature curve with the standard braising temperature curve in real time, the braising temperature can be dynamically adjusted over time during the brine preparation process, thereby completing dynamic optimization of the brine preparation process.

[0080] Example 2

[0081] Based on Example 1, the optimization effect of dynamic adjustment of the marinating temperature over time was evaluated, specifically:

[0082] Connecting the two ends of the actual time-temperature curve of braising and the standard time-temperature curve of braising through a connecting line perpendicular to the X-axis to obtain a plurality of closed areas formed by the actual time-temperature curve of braising and the standard time-temperature curve of braising;

[0083] The closed area formed by the actual temperature curve of braising on the top and the standard temperature curve of braising on the bottom is recorded as the over-temperature closed area;

[0084] The closed area formed by the actual temperature curve of braising at the bottom and the standard temperature curve of braising at the top is recorded as the low temperature closed area;

[0085] Obtain the area value of each over-temperature closed area, record it as the positive over-temperature value, sum up all the positive over-temperature values, and obtain the total positive over-temperature value;

[0086] Obtain the area value of each low-temperature enclosed area, record it as the negative over-temperature value, sum up all negative over-temperature values, and obtain the total negative over-temperature value;

[0087] The difference between the total positive over-temperature value and the total negative over-temperature value is calculated to obtain the over-temperature deviation value;

[0088] The over-temperature deviation value is calculated by ratio with the over-temperature deviation threshold value to obtain the over-temperature deviation ratio;

[0089] Among them, the over-temperature deviation threshold is an empirical value, which is set by the staff based on experience;

[0090] Obtain the maximum distance between the actual braising temperature curve and the braising temperature standard curve in each over-temperature closed area, and record it as the over-temperature limit deviation value;

[0091] The over-temperature limit deviation values ​​of all over-temperature closed areas are summed and averaged to obtain the total over-temperature limit deviation value, which is recorded as C1;

[0092] Obtain the maximum distance between the actual curve of marinating temperature and the standard curve of marinating temperature in each low-temperature closed area, and record it as the low-temperature limit deviation value;

[0093] The low temperature limit deviation values ​​of all low temperature closed areas are summed and averaged to obtain the total value of low temperature limit deviation, which is recorded as C2;

[0094] The regional limit deviation value Ci of the closed area is calculated by the formula Ci=k×(C1+C2), where k is a preset proportional coefficient;

[0095] The acquisition process of k is as follows: there are m groups of historical data, each group of historical data includes the total value of over-temperature limit deviation C1, the total value of low-temperature limit deviation C2 and the regional limit deviation value Ci of the closed area;

[0096] A linear model is used to fit m groups of historical data, and the prepared historical data is brought into the selected fitting model for fitting, and the mean of the fitting coefficients is obtained as the preset proportional coefficient k.

[0097] Compare both the positive over-temperature value and the negative over-temperature value with the over-temperature threshold value;

[0098] The closed area where the positive over-temperature value or the negative over-temperature value is greater than or equal to the over-temperature threshold is recorded as the temperature abnormal closed area;

[0099] Obtain the number of temperature - abnormal enclosed areas, calculate the ratio of the number of temperature - abnormal enclosed areas to the total number of enclosed areas to obtain the ratio of the number of temperature - abnormal areas;

[0100] Sum up the area values of all temperature - abnormal enclosed areas to obtain the value of temperature - abnormal enclosed areas;

[0101] Sum up the area values of all enclosed areas to obtain the value of enclosed areas;

[0102] Calculate the ratio of the value of temperature - abnormal enclosed areas to the value of enclosed areas to obtain the ratio of the value of temperature - abnormal areas;

[0103] Calculate the product of the ratio of the number of temperature - abnormal areas and the ratio of the value of temperature - abnormal areas to obtain the ratio of temperature - abnormal areas;

[0104] Record the over - temperature deviation ratio as Wi;

[0105] Record the ratio of temperature - abnormal areas as Yi;

[0106] Through the formula Calculate to obtain the dynamic adjustment and optimization value YH of the marinating temperature changing with time, where a1 and a2 are both preset proportionality coefficients and are both greater than zero;

[0107] The limit values of the preset dynamic adjustment and optimization value threshold are YH1 and YH2, where YH1 < YH2;

[0108] Among them, the limit values YH1 and YH2 of the dynamic adjustment and optimization value threshold are an empirical value, obtained according to experience:

[0109] In the actual obtaining process, there are many groups of regional limit deviation values, over - temperature deviation ratios, ratios of temperature - abnormal areas, and dynamic adjustment and optimization values. Process these many groups of regional limit deviation values, over - temperature deviation ratios, ratios of temperature - abnormal areas, and dynamic adjustment and optimization values to obtain the corresponding group of dynamic adjustment and optimization values. The staff identify the optimization state level of the brine during the marinating process based on these many groups of dynamic adjustment and optimization values, thereby obtaining a correspondence between the dynamic adjustment and optimization value and the optimization state level of the brine during the marinating process. Furthermore, deduce and divide the dynamic adjustment and optimization value threshold according to the optimization state level of the brine during the marinating process corresponding to the dynamic adjustment and optimization value, so as to obtain the limit values YH1 and YH2 of the dynamic adjustment and optimization value threshold. By comparing the limit values of the dynamic adjustment and optimization value threshold, the identification of the optimization state level of the brine during the marinating process corresponding to the dynamic adjustment and optimization value is completed;

[0110] Refer to Figure 2 , when YH < YH1, it indicates that the dynamic adjustment and optimization effect on the brine during the marinating process is good, and a first - level optimization signal for brine modulation is generated;

[0111] When YH1 ≤ YH < YH2, it indicates that the effect of dynamically adjusting and optimizing the brine during the marinating process is average, and a secondary optimization signal for brine preparation is generated.

[0112] When YH ≥ YH2, it indicates that the effect of dynamically adjusting and optimizing the brine during the marinating process is poor, and a tertiary optimization signal for brine preparation is generated.

[0113] It should be noted that the higher the level of the tertiary optimization signal for brine preparation, the worse the effect of dynamically adjusting and optimizing the brine, thus realizing the visual management of the dynamic adjustment and optimization process of the brine.

[0114] Embodiment 3

[0115] Please refer to Figure 3 As shown, the present invention is an electronic device, including a processor 301, a communication interface 302, a memory 303, and a communication bus 304. Among them, the processor 301, the communication interface 302, and the memory 303 complete mutual communication through the communication bus 304;

[0116] The memory 303 is used to store computer programs;

[0117] When the processor 301 is used to execute the program stored in the memory 303, the following steps are implemented:

[0118] Pour hot oil into the stir-fried spices and stir-fry until fragrant to obtain seasonings;

[0119] Simmer the spices to prepare brine, add duck claws and marinate them;

[0120] Among them, obtain the dynamic behavior data during the brine preparation process, and perform dynamic optimization on the brine preparation process based on the dynamic behavior data;

[0121] Then mix the seasonings and the marinated duck claws evenly to obtain spiced duck claws.

[0122] The communication bus mentioned in the above electronic device can be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus, etc. This communication bus can be divided into an address bus, a data bus, a control bus, etc. For the sake of convenience of representation, only a thick line is used in the figure, but it does not mean that there is only one bus or one type of bus.

[0123] The communication interface is used for communication between the above electronic device and other devices.

[0124] The memory may include a random access memory (RAM) or a non-volatile memory (NVM), such as at least one disk memory. Optionally, the memory may also be at least one storage device located away from the aforementioned processor.

[0125] The above-mentioned processor can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components.

[0126] In another embodiment provided by the present invention, a computer-readable storage medium is also provided, in which a computer program is stored. When the computer program is executed by a processor, the steps of the above-mentioned preparation process of the spicy duck feet are implemented.

[0127] In another embodiment provided by the present invention, a computer program product containing instructions is also provided, which, when executed on a computer, enables the computer to execute a process for preparing spicy duck feet in the above embodiment.

[0128] The above is a detailed description of an embodiment of the present invention, but the content is only a preferred embodiment of the present invention and cannot be considered to limit the scope of implementation of the present invention. All equivalent changes and improvements made within the scope of the present invention should still fall within the scope of the patent coverage of the present invention.

Claims

1. A preparation process of spicy duck feet, characterized in that: It includes the following steps: Pour hot oil into the stir-fried spices and stir-fry until fragrant to obtain seasonings; Boil the spices to prepare the brine, add duck claws and braise them; Among them, obtain the dynamic behavior data during the brine preparation process, and perform dynamic optimization on the brine preparation process based on the dynamic behavior data; Mix the seasonings and the braised duck claws evenly to obtain spiced duck claws.

2. The preparation process of spicy duck feet according to claim 1, characterized in that: The dynamic behavior data includes the actual braising time and the actual braising temperature corresponding to the actual braising time; Establish a plane coordinate system, with the X-axis as the braising time and the Y-axis as the braising temperature; In the plane coordinate system, construct the actual time-temperature curve during braising with the actual braising time and the actual braising temperature corresponding to the actual braising time during the brine preparation process in the plane coordinate system.

3. The preparation process of spicy duck feet according to claim 2, characterized in that: During the brine preparation process, compare and process the actual time-temperature curve during braising with the standard time-temperature curve during braising, that is, take the standard time-temperature curve during braising as a reference and process the actual time-temperature curve during braising; If the actual time-temperature curve during braising is below the standard time-temperature curve during braising, increase the braising temperature to make the actual time-temperature curve during braising tend to coincide with the standard time-temperature curve during braising; If the actual time-temperature curve during braising is above the standard time-temperature curve during braising, lower the braising temperature to make the actual time-temperature curve during braising tend to coincide with the standard time-temperature curve during braising.

4. The preparation process of spicy duck feet according to claim 3, characterized in that: Connect the two ends of the actual time-temperature curve during braising and the standard time-temperature curve during braising with connecting lines perpendicular to the X-axis to obtain several closed regions formed by the actual time-temperature curve during braising and the standard time-temperature curve during braising; Process the multiple closed regions to obtain the regional limit deviation value, over-temperature deviation ratio and temperature anomaly region ratio during the braising process.

5. The preparation process of spicy duck feet according to claim 4, characterized in that: The process of obtaining the dynamically adjusted optimization value is as follows: Denote the over-temperature deviation ratio as Wi; Denote the regional limit deviation value as Ci; Denote the temperature anomaly region ratio as Yi; Calculate the dynamically adjusted optimization value YH of the braising temperature changing with time.

6. The preparation process of spicy duck feet according to claim 5, characterized in that: Preset the limit values of the dynamically adjusted optimization value threshold as YH1 and YH2, where YH1 < YH2; When YH < YH1, it means that the dynamic adjustment and optimization effect on the brine during the braising process is good, and a first-level optimization signal for brine modulation is generated; When YH1 ≤ YH < YH2, it means that the dynamic adjustment and optimization effect on the brine during the braising process is average, and a second-level optimization signal for brine modulation is generated; When YH ≥ YH2, it means that the dynamic adjustment and optimization effect on the brine during the braising process is poor, and a third-level optimization signal for brine modulation is generated.

7. The preparation process of spicy duck feet according to claim 5, characterized in that: The process of obtaining the over-temperature deviation ratio is as follows: Denote the closed region formed by the actual time-temperature curve during braising above and the standard time-temperature curve during braising below as the over-temperature closed region; Denote the closed region formed by the actual time-temperature curve during braising below and the standard time-temperature curve during braising above as the low-temperature closed region; Obtain the area value of each over-temperature closed region, denote it as the positive over-temperature value, sum all the positive over-temperature values to obtain the total positive over-temperature value; Obtain the area value of each low-temperature closed region, denote it as the negative over-temperature value, sum all the negative over-temperature values to obtain the total negative over-temperature value; Perform a difference calculation on the total positive over-temperature value and the total negative over-temperature value to obtain the over-temperature deviation value; Perform a ratio calculation on the over-temperature deviation value and the over-temperature deviation threshold to obtain the over-temperature deviation ratio.

8. The process for preparing spicy duck feet according to claim 5, characterized in that: The process of obtaining the regional limit deviation value is as follows: Obtain the maximum distance between the actual braising temperature curve and the braising temperature standard curve in each over-temperature closed area, and record it as the over-temperature limit deviation value; The over-temperature limit deviation values ​​of all over-temperature closed areas are summed and averaged to obtain the total over-temperature limit deviation value, which is recorded as C1; Obtain the maximum distance between the actual curve of marinating temperature and the standard curve of marinating temperature in each low-temperature closed area, and record it as the low-temperature limit deviation value; The low temperature limit deviation values ​​of all low temperature closed areas are summed and averaged to obtain the total value of low temperature limit deviation, which is recorded as C2; The regional limit deviation value Ci of the closed area is calculated.

9. The process for preparing spicy duck feet according to claim 5, characterized in that: The process of obtaining the temperature anomaly area ratio is as follows: Obtain the ratio of the number of temperature anomaly areas to the ratio of the value of temperature anomaly areas; The temperature anomaly area ratio is calculated by multiplying the temperature anomaly area number ratio with the temperature anomaly area value ratio to obtain the temperature anomaly area ratio.

10. The process for preparing spicy duck feet according to claim 9, characterized in that: Compare both the positive over-temperature value and the negative over-temperature value with the over-temperature threshold; The closed area with a positive over-temperature value or a negative over-temperature value greater than or equal to the over-temperature threshold is recorded as a temperature abnormality closed area; The number of temperature abnormality closed areas is obtained, and the ratio of the number of temperature abnormality closed areas to the total number of closed areas is calculated to obtain the temperature abnormality area ratio; The area values ​​of all temperature anomaly closed areas are summed to obtain the temperature anomaly closed area value; Sum the area values ​​of all closed areas to obtain the closed area value; The temperature anomaly closed area value is calculated by ratioing the closed area value to obtain the temperature anomaly area value ratio.

Images