Nitrogen duck neck and production process

Abstract

The invention discloses a nitrogen duck neck and a production process, and relates to the technical field of duck production. The duck necks are prepared from 78.37% of duck necks, 7.84% of white spirit, 2.35% of white granulated sugar, 2.35% of monosodium glutamate, 2.35% of WL206, 1.88% of edible salt, 1.57% of cooking wine, 1.57% of WL210, 0.94% of cumin powder, 0.39% of soy sauce, 0.24% of ginger powder, 0.08% of disodium 5 '-ribonucleotide and 0.08% of ethyl maltol. The method has the advantage of pertinently inhibiting grease oxidation.

Description

Technical Field

[0001] This invention relates to the technical field of duck product production, and in particular to a nitrogen-fueled duck neck and its production process. Background Technology

[0002] Nitrogen-filled duck neck is a type of duck neck meat product made using a vacuum nitrogen-filled packaging process. Unlike traditional vacuum-packed duck neck, it uses high-purity nitrogen to isolate the duck neck from the air, and utilizes the inert properties of nitrogen to inhibit the growth of microorganisms and the oxidation of oil, thereby extending the product's shelf life. At the same time, it strives to preserve the original texture and flavor of the duck neck. It is a new type of duck neck product resulting from the upgrading of meat product packaging technology.

[0003] In the current technology, duck neck products on the market are still mainly packaged in ordinary vacuum packaging. Only a few manufacturers have tried to develop and produce nitrogen-filled duck necks. Moreover, the production of these products all follow the raw material ratio system and processing technology of ordinary duck necks, without making targeted optimizations for the storage characteristics and taste requirements of nitrogen packaging. At the same time, the raw material combination of existing nitrogen-filled duck necks lacks precise quality percentage control, and the selection of auxiliary materials does not take into account the multiple needs of flavor enhancement, preservation, and suitability for subsequent processing. There is also no scientific combination scheme of special ingredients and flavor enhancers.

[0004] Existing nitrogen-infused duck necks often suffer from uneven flavoring and a lack of variety in flavor profiles due to improper ingredient ratios. Furthermore, the lack of specific ingredients to inhibit oil oxidation leads to a rancid taste after storage. Summary of the Invention

[0005] This application provides a nitrogen-fueled duck neck and its production process, which has the benefit of specifically inhibiting oil oxidation.

[0006] This application provides a nitrogen-fueled duck neck and its production process, which adopts the following technical solution: A nitrogen-infused duck neck and its production process, wherein the raw materials for the nitrogen-infused duck neck include, by weight percentage: 78.37% duck neck, 7.84% baijiu (Chinese liquor), 2.35% white sugar, 2.35% monosodium glutamate (MSG), 2.35% WL206, 1.88% edible salt, 1.57% cooking wine, 1.57% WL210, 0.94% cumin powder, 0.39% soy sauce, 0.24% ginger powder, 0.08% disodium inosinate and 0.08% ethyl maltol.

[0007] Preferably, a production process for nitrogen-infused duck necks, used to produce the aforementioned nitrogen-infused duck necks, includes the following production steps: S1. Raw material requisition: Requisition raw materials and ingredients that meet food safety standards according to production batches. The core is 5kg of fresh duck necks that have passed quarantine and are free from damage and odor. Requisition ingredients according to precise proportions, check the name, weight and shelf life, and sort and label them. S2. Unpacking and thawing: After unpacking the frozen duck necks, place them in a thawing tank and thaw them in running water at a low temperature of 0-4℃ for 4-6 hours until the core temperature reaches 0-2℃. During this time, gently turn them to ensure even distribution. After thawing, perform a preliminary cleaning to remove frost, impurities and blood. S3. Cleaning and removing blood: Transfer the duck necks to the cleaning tank, add clean water and a small amount of compliant food-grade cleaning agent, and clean them 3-4 times with manual assistance and mechanical stirring, focusing on cleaning the folds, joints and internal cavity. After rinsing, drain the water. S4. Marinating: Weigh the marinade ingredients precisely according to the ratio and mix them evenly to make the marinade liquid. Put the duck necks into a tumbler and tumble at 20-30 r / min for 30-40 minutes. Then transfer the duck necks and marinade liquid into a 0-5℃ cold storage and let them marinate for 12-16 hours to let them absorb the flavor. S5. Skewering: Remove the duck necks and drain the marinade. Use a food-grade 304 stainless steel skewer with a diameter of 3mm and a length of 15cm to skewer one skewer per neck using a fully automatic skewering machine. Ensure that the position is accurate and there are no breaks or skewers. Remove any damaged or deformed products. S6. Deep-frying: The fully automatic constant temperature deep fryer uses palm oil as the medium. Fry at 160-170℃ for 2-3 minutes until the surface is golden brown. After draining the oil for 1 minute, centrifuge to remove the oil and reduce oil residue. S7. Braising: Heat the braising liquid to 90-95℃ and bring to a gentle boil. Add the duck necks and braise for 20-30 minutes, turning them occasionally to ensure even flavoring. Remove and drain the braising liquid. S8. Baking: Arrange the duck necks evenly in the baking room and bake at 60-65℃ and 30-40% humidity for 1.5-2 hours, controlling the water activity Aw≤0.85 and the moisture content to 25-30%. Cool to room temperature for later use. S9. Mixing: Add 0.06kg of cumin powder and 0.2% of food-grade activated clay to a constant temperature mixer at 10-15℃, stir at 15-20r / min for 5-8 minutes, sieve out the residue, and achieve simultaneous mixing and secondary oil removal; S10. Inner packaging: Semi-finished products are individually vacuum-packed with nitrogen, with a vacuum degree ≤-0.09MPa, filled with nitrogen gas with a purity ≥99.99%, and sealed with a food-grade high-barrier composite film; S11. Sterilization: Individually packaged products are placed in a high-temperature hydraulic sterilizer and sterilized at 121℃ and 0.12-0.15MPa for 15-20 minutes to ensure food safety; S12. Cleaning and drying: In a 25±2℃ clean water tank, defective products are screened by buoyancy. Qualified products are dried by hot air at 40-45℃ for 10-15 minutes to remove moisture from the packaging surface. S13. Metal Detection: Metal and glass foreign objects are detected by X-ray foreign object detection machine, and unqualified products are rejected. S14. Packing and Warehousing: Qualified products are automatically packaged in quantitative quantities and weighed bag by bag. They are then manually packed into boxes according to standards, sealed, and labeled with product name, batch number, and production date information to complete the entire production process.

[0008] Preferably, in the marinating process of S4, the tumbling machine includes a base, a support frame, a cylinder, a drive motor, a drive turntable, a rotating shaft, an extension rod, an electric telescopic rod, a slider, a micro motor, a rotating rod, and an eccentric block; the support frame is fixed on the base and supports the cylinder, the drive motor is fixed on the base and is connected to the drive turntable; the drive turntable is located inside the drive port of the cylinder and connected to the rotating shaft, the extension rod is arranged at equal angles around the rotating shaft on the drive turntable; the slider is slidably installed inside the extension rod along its length; the slider is fixedly connected to the output end of the electric telescopic rod; the micro motor is fixed inside the slider, the rotating rod is connected to the output end of the micro motor, and the eccentric block is fixed on the rotating rod; the bottom of the cylinder is provided with a discharge port and a discharge guide plate.

[0009] Preferably, the eccentric block has an elliptical columnar structure. When the micro motor drives the eccentric block to rotate, it generates high-frequency micro-vibration. When the micro motor drives the eccentric block to rotate, there is a radial eccentricity between the rotation axis of the eccentric block and the axis of the rotating rod.

[0010] Preferably, the drive turntable is provided with mounting rods at equal angles around the rotating shaft, and a flipping irregular block is fixed at the end of the mounting rod. The outer surface of the flipping irregular block forms an arc-shaped part that matches the curvature of the inner wall of the barrel. The inner surface of the flipping irregular block is provided with a corrugated flipping surface with a gradually expanding cross section. The arc-shaped part intersects with the flipping surface to form a flipping tangent.

[0011] Preferably, the cross-sectional height of the corrugated turning surface gradually increases in the direction away from the center of the turning irregular block.

[0012] Preferably, the area where the turning surface contacts the inner wall of the barrel has a rounded corner transition structure.

[0013] Preferably, the electric telescopic rod drives the slider to slide intermittently along the length direction of the extension rod, and the effective length of the extension rod is dynamically adjusted according to the position of the slider.

[0014] Preferably, the discharge port is provided with an openable and closable sealing plate, and the discharge guide plate is inclined to guide the discharge direction.

[0015] Preferably, three sets of the extended rods are evenly distributed on the drive turntable, and the number of the mounting rods is the same as that of the extended rods and they are synchronously distributed around the circumference of the drive turntable.

[0016] In summary, this application has the following beneficial effects: 1. To address the core functional issues of uneven flavor absorption, easy mold growth, and noticeable rancidity in nitrogen-roasted duck necks, this invention further optimizes the process by establishing a precise percentage ratio system for raw material weight. This system incorporates WL206 and WL210 special ingredients, along with disodium nucleotides and ethyl maltol flavor enhancers. This achieves a rich flavor and even flavor absorption throughout the duck neck, while also inhibiting oil oxidation and mold growth from the raw material stage. It is also compatible with subsequent processing techniques, resolving the issue of unstable taste.

[0017] 2. To address the issues of low marinating efficiency, easy damage to meat, and uneven penetration of marinade in traditional tumbling machines, this invention further optimizes the design by incorporating a customized tumbling machine structure. This structure includes an extension rod, an eccentric block, and a tumbling irregularly shaped block, along with the coordinated control of an electric telescopic rod and a micro motor. This achieves the effect of moderately loosening the duck neck muscle fibers and allowing the marinade to quickly and evenly penetrate the duck neck, while maintaining the integrity of the meat, improving marinating efficiency, and reducing seasoning waste.

[0018] 3. To further address the issues of excessively high water activity and high oil residue in nitrogen-filled duck necks, this invention further optimizes the process by incorporating a synergistic process of water control and oil removal with nitrogen filling for preservation. This process precisely controls water activity and moisture content at multiple stages, combined with secondary oil removal using activated clay and high-purity nitrogen filling packaging. This achieves a product water activity (Aw) ≤ 0.85 and a total oil removal rate ≥ 45%, effectively isolating the product from air and fundamentally solving the problems of mold and rancid odor, thus extending the product's shelf life.

[0019] 4. To address the issues of insufficient quality control, leakage, and foreign object contamination during the production of nitrogen-coated duck necks, this invention further optimizes the process by incorporating multiple quality control screening processes. These processes combine buoyancy screening, X-ray foreign object detection, and bag-by-bag weighing to quickly remove products with leaked seals, substandard weights, or foreign objects, thereby improving product qualification rates and ensuring food safety and product standardization. Attached Figure Description

[0020] Figure 1 This is the production process flow chart in Example 1; Figure 2 This is a schematic diagram of the overall structure of the tumbler in Embodiment 2; Figure 3 This is an exploded view of the structure between the barrel and the drive motor in Embodiment 2. Figure 4 This is a schematic diagram of the overall structure of the flipping irregular block in Embodiment 2; Explanation of reference numerals in the attached drawings: 1. Base; 2. Support frame; 3. Machine barrel; 4. Feed inlet; 5. Drive motor; 6. Drive turntable; 7. Rotating shaft; 8. Extending rod; 9. Strip groove; 10. Slider; 11. Rotating rod; 12. Eccentric block; 13. Sealing plate; 14. Discharge guide plate; 15. Mounting rod; 16. Flipping irregular block; 17. Arc-shaped part; 18. Flipping surface. Detailed Implementation

[0021] The present application will now be described in further detail with reference to the accompanying drawings. It should be noted that the following specific embodiments are only used to further illustrate the present application and should not be construed as limiting the scope of protection of the present application. Those skilled in the art can make some non-essential improvements and adjustments to the present application based on the above application content. Example 1

[0022] This invention discloses a nitrogen-fueled duck neck and its production process, such as... Figure 1 As shown, the nitrogen-infused duck neck, based on 5 kg of duck neck, has the following precise ingredient ratios: 0.12 kg of edible salt, 0.15 kg of white sugar, 0.5 kg of white wine, 0.015 kg of ginger powder, 0.025 kg of soy sauce, 0.1 kg of cooking wine, 0.15 kg of monosodium glutamate, 0.005 kg of disodium inosinate, 0.005 kg of ethyl maltol, 0.15 kg of WL206, 0.10 kg of WL210, and 0.06 kg of cumin powder.

[0023] This nitrogen-fueled duck neck production relies on a dedicated production line, which includes: a thawing and cleaning device, a tumbling machine, a skewering machine, a frying device (including a centrifugal degreasing module), a braising device, a baking device, a mixing machine (including a low-temperature adsorption degreasing module), a nitrogen packaging machine, a high-temperature hydraulic sterilization pot, a cleaning, drying, and conveying device (including a buoyancy screening module and a hot air drying module), an X-ray machine (metal detection), an automatic packaging machine, and a weighing and conveying device.

[0024] like Figure 1 As shown, based on the precise ingredient ratios and production line details, the specific steps of the nitrogen-infused duck neck production process are as follows: S1. Collect raw materials; We strictly follow the production batch requirements and obtain raw materials and ingredients that meet food safety standards. The core raw material is 5 kg of fresh duck necks (selected as high-quality duck necks that have passed quarantine, are undamaged, and have no odor). The ingredients are obtained one by one according to the above precise ratio. When obtaining each ingredient, we check its name, weight, and shelf life to ensure that there are no expired, spoiled, or impurity issues. After obtaining them, we sort and place them in categories and label them to avoid confusion and lay the foundation for subsequent processes.

[0025] S2. Unpack and thaw; After unpacking the received frozen duck necks, place them evenly in a thawing tank and use a low-temperature running water thawing method, controlling the thawing water temperature at 0-4℃ for 4-6 hours to ensure the duck necks are completely thawed and the core temperature reaches 0-2℃. Gently turn the duck necks during thawing to ensure even thawing. Once thawed, immediately perform a preliminary cleaning to remove surface frost, impurities, and residual blood, preparing for subsequent cleaning processes.

[0026] S3. Rinse to remove blood; After thawing, transfer the duck necks to a washing tank, add an appropriate amount of water, and optionally a small amount of food-grade cleaning agent (meeting food safety standards). Use a combination of manual and mechanical washing methods, washing repeatedly 3-4 times, paying particular attention to the folds, joints, and internal cavities of the duck necks to thoroughly remove residual blood, impurities, and surface stains. After washing, rinse thoroughly with clean water and drain, ensuring the surface of the duck necks is free of standing water and stains to prevent residual blood from affecting the product's taste and shelf life.

[0027] S4. Marinating; Marinating is a crucial step in infusing the product with flavor. All marinade ingredients are precisely weighed according to the specified ratio (0.12 kg salt, 0.15 kg white sugar, 0.5 kg white wine, 0.015 kg ginger powder, 0.025 kg soy sauce, 0.1 kg cooking wine, 0.15 kg MSG, 0.005 kg disodium inosinate, 0.005 kg ethyl maltol, 0.15 kg WL206, 0.10 kg WL210). All marinade ingredients are thoroughly mixed to prepare the marinade solution. 5 kg of drained duck necks are placed in a tumbler, and the prepared marinade solution is poured in. The tumbler parameters are set as follows: speed 20-30 rpm, tumbling time 30-40 minutes, maintaining a temperature of 0-5℃ during tumbling to ensure the marinade solution evenly coats the surface of the duck necks and penetrates deep into the meat. After tumbling and marinating, transfer the duck necks along with the remaining marinade to a cold storage and let them marinate at a low temperature of 0-5℃ for 12-16 hours to further enhance the flavor and ensure that the duck necks have a uniform texture and rich flavor.

[0028] S5. Piercing; After marinating, the duck necks are removed from the cold storage, excess marinade is drained, and they are then placed into a fully automatic duck neck skewer machine for skewering. The skewers are made of food-grade 304 stainless steel, with a diameter of 3mm and a length of 15cm. The skewer is precisely aligned with the center axis of the duck neck, with one skewer per duck neck. After skewering, it is essential to ensure that the duck neck is not broken and the skewer is not crooked, ensuring even heating during subsequent frying and braising processes, thus guaranteeing consistent product taste. During the skewering process, damaged or deformed duck necks are simultaneously removed to ensure a neat and uniform product appearance.

[0029] S6. Deep-fried; The frying process utilizes a fully automatic constant-temperature fryer (frying unit including a centrifugal oil removal module). The equipment is pre-tested, and palm oil is selected as the cooking oil (high smoke point, suitable for frying meat products). The oil temperature is stably controlled at 160-170℃. Once the oil temperature is reached, the skewered duck necks are evenly poured into the oil. The frying time is controlled at 2-3 minutes, gently turning the duck necks during frying to ensure even heating. Fry until the duck necks are golden brown and have a thin, crispy skin, effectively locking in internal moisture. After frying, the duck necks are removed and placed on a 30° angled draining rack to drain for 1 minute, removing surface oil. They are then sent to a centrifugal oil removal machine for preliminary oil removal, reducing residual oil on the surface and in the shallow layer, laying the foundation for subsequent processes.

[0030] S7. Braising; Prepare the braising liquid in advance (the recipe can be adjusted according to the product's flavor to ensure a rich and aromatic flavor). Heat the braising liquid to 90-95℃, maintaining a gentle simmer. Place the deep-fried duck necks into the braising liquid and braise for 20-30 minutes, turning the duck necks occasionally during the braising process to ensure they absorb the flavor of the braising liquid evenly. Braise until the duck necks are thoroughly cooked and have a rich, aromatic flavor. After braising, remove the duck necks and drain off the excess braising liquid to avoid adding too much liquid and increasing the time required for the subsequent baking process.

[0031] S8. Baking; Baking is a core moisture-control process that directly affects the product's shelf life and taste. A constant temperature and humidity baking room (baking device) is used for this operation. After braising and draining, all the duck necks are evenly placed on a dedicated baking rack, ensuring sufficient space between them to prevent sticking. The rack is then pushed into the baking room. The baking room parameters are set as follows: temperature 60-65℃, relative humidity 30-40%, baking time 1.5-2 hours. Baking continues until the duck necks meet the core technical indicators: water activity (Aw) ≤ 0.85 and moisture content controlled at 25-30%. Aw ≤ 0.85 inhibits mold growth from the source, while a moisture content of 25-30% prevents the meat from becoming dry, ensuring the duck necks are tender and chewy. After baking, the duck necks are removed and allowed to cool naturally to room temperature before use.

[0032] S9. Mixing ingredients; The mixing process incorporates a low-temperature adsorption degreasing technology, using a constant-temperature mixing machine (including a low-temperature adsorption degreasing module). This is crucial for eliminating the rancid taste of the product and allows mixing and degreasing to occur simultaneously. Duck necks, baked and cooled to room temperature, are placed in the mixing machine, where the internal temperature is strictly controlled at 10-15℃ (the low temperature environment prevents oil oxidation). 0.06 kg of cumin powder is precisely weighed according to the formula (used separately as a mixing ingredient), and food-grade activated clay (0.2% w / w, based on duck neck weight) is added as a low-temperature adsorbent to adsorb residual free oil inside the duck necks, achieving secondary degreasing and ensuring a total degreasing rate of ≥45% without affecting the original flavor and texture of the duck necks. The mixing machine is set to a stirring speed of 15-20 r / min and a stirring time of 5-8 minutes to ensure that the cumin powder and activated clay are evenly mixed and adhere to the surface of the duck necks. After mixing, excess ingredients and adsorbent residue are removed through a sieve, resulting in a semi-finished duck neck product free of free oil.

[0033] S10. Inner packaging; After mixing, each duck neck semi-finished product is individually placed into a fully automatic vacuum nitrogen packaging machine for packaging. The packaging process involves first vacuuming, controlling the vacuum level to ≤-0.09MPa, and then filling with food-grade high-purity nitrogen (purity ≥99.99%). The nitrogen filling volume is 80-90% of the packaging volume. This prevents the packaging from squeezing the duck necks and causing deformation, while also effectively isolating them from air, inhibiting oil oxidation and microbial growth, and extending the product's shelf life. The packaging film uses a food-grade high-barrier composite film (PET / PE material), which effectively blocks oxygen and water vapor, ensuring a leak-proof and wrinkle-free seal at the packaging, guaranteeing the packaging's airtightness.

[0034] S11. Sterilization; The sterilization process is combined with moisture control to further ensure product safety. All individually packaged duck necks are evenly placed on a dedicated rack and pushed into a high-temperature hydraulic sterilizer. The sterilization parameters are set as follows: temperature 121℃, pressure 0.12-0.15MPa, and sterilization time 15-20 minutes. Temperature and pressure are strictly controlled during sterilization to ensure thorough sterilization while avoiding any impact of high temperature and pressure on the product's taste and packaging, thus achieving a synergistic effect between sterilization and moisture control.

[0035] S12. Cleaning and drying; This process involves both quality control screening and secondary water control, and is completed using a washing, drying, and conveying system (including a buoyancy screening module and a hot air drying module). Washing: All individually packaged duck necks after sterilization are placed in a continuous clean water tank on the washing line. The water temperature is controlled at 25±2℃. Buoyancy is used to screen for defective products: well-sealed packages float on the surface and are conveyed at a constant speed of 0.5m / s by a conveyor belt; unsealed packages sink to the bottom due to water ingress and are automatically removed by a scraper at the bottom of the tank, achieving rapid and efficient screening of defective products. Drying: Qualified products floating on the surface are conveyed into a hot air drying cabinet. Drying parameters are set as follows: temperature 40-45℃, air velocity 1-2m / s, drying time 10-15 minutes, until no free moisture remains on the packaging surface, preventing secondary mold growth caused by external moisture and further ensuring the product's shelf life.

[0036] S13. Metal detection; After drying, the duck necks are conveyed to an X-ray foreign object detector via a conveyor belt. The detector is then activated, with a sensitivity set to Φ0.8mm, to perform a comprehensive foreign object detection on the duck neck packaging. The detector focuses on detecting harmful foreign objects such as metal impurities and glass fragments to ensure the product is free from contamination. Products that fail the inspection are promptly rejected, stored separately, and properly disposed of. Qualified products proceed to the next process.

[0037] S14. Packaging; After passing metal detection, all individually packaged duck necks are conveyed to an automatic packaging machine via conveyor belt for quantitative packaging in plastic bags. The quantity per bag is set according to production standards (e.g., 10 duck necks per bag). After packaging, the duck necks continue to be conveyed to a weighing conveyor for weighing each bag to ensure that the weight of each bag meets the standard, and products that do not meet the weight standard are discarded. Finally, the qualified packaging bags are manually packed into cardboard boxes, arranged neatly according to the prescribed quantity (e.g., 20 bags per box), the boxes are sealed, and labeled (indicating product name, batch number, production date, shelf life, etc.), completing the entire production process.

[0038] The entire production process revolves around precise ingredient ratios and a dedicated production line. All devices operate in tandem, and each process is interconnected. The focus is on key steps such as water control, oil removal, and sterilization. Precise parameter control ensures the flavor and texture of the nitrogen-infused duck necks, while strict quality control measures and the application of dedicated equipment ensure product safety, compliance, and effectively extend the product's shelf life. Example 2

[0039] like Figure 2 and Figure 3As shown, the tumbling machine set up in the S4. marinating process includes a base 1, on which a support frame 2 is fixedly installed. A cylinder 3 is fixedly installed on the support frame 2. The cylinder 3 has a cylindrical structure with a feed inlet 4 and a drive inlet at each end. A drive motor 5 is fixedly installed at the drive inlet of the cylinder 3. The bottom of the drive motor 5 is fixed to the base 1. An output shaft is connected to the output end of the drive motor 5, and a drive turntable 6 is connected to the output shaft. The drive turntable 6 is located inside the drive inlet. A rotating shaft 7 is fixedly installed at the center of the drive turntable 6. The drive turntable 6 and the shaft 7 are... The machine has three sets of outward extension rods 8, each with a strip groove 9 inside. An electric telescopic rod is fixedly installed inside the strip groove 9. The output end of the electric telescopic rod is connected to a slider 10, which causes the slider 10 to slide intermittently along the inside of the strip groove 9. A micro motor is fixedly installed inside the slider 10, and the output end of the micro motor is connected to a rotating rod 11. An elliptical columnar eccentric block 12 is provided on the rotating rod 11. A discharge port is provided at the bottom of the machine barrel 3, and a sealing plate 13 is provided inside the discharge port. A discharge guide plate 14 is provided directly below the discharge port and is fixedly installed on the base 1.

[0040] The drive motor 5 drives the drive turntable 6 to rotate through the output shaft. Three sets of equally distributed outriggers 8 rotate synchronously with the turntable, causing the duck necks inside the barrel 3 to make circular motion, generating continuous rolling, collision and friction. This physical action can destroy the dense structure of the duck neck muscle fibers, reduce the mechanical strength of the connective tissue, and promote the dissolution of salt-soluble proteins, creating conditions for the penetration of the marinating liquid.

[0041] The electric telescopic rod drives the slider 10 to slide intermittently along the strip groove 9, constantly changing the effective length of the outstretched rod 8 to avoid uneven marinating caused by the stacking of duck necks; while the elliptical cylindrical eccentric block 12 driven by the micro motor rotates at high speed, generating high-frequency micro-vibration, which on the one hand accelerates the molecular diffusion of the marinade, allowing the seasoning to quickly penetrate into the duck neck, and on the other hand achieves precise massage of the duck neck, ensuring consistent flavor inside and out, which fits the core logic of "physical impact + molecular diffusion" in meat product tumbling, while avoiding meat damage caused by excessive kneading through intermittent action.

[0042] It is worth noting that the high-frequency micro-vibration massage effect of the elliptical eccentric block 12 can precisely loosen the fascia of the duck neck without damaging the muscle fibers, making the finished duck neck firm, chewy and not dry, solving the problem that traditional tumbling machines easily lead to loose or overly tough meat.

[0043] In addition, the intermittent sliding of the slider 10 and the dynamic adjustment of the extension rod 8 allow the marinating liquid to circulate within the barrel 3, reducing the loss of seasonings adhering to the inner wall of the equipment and avoiding the waste of raw materials caused by excessive local marinating. Combined with the quantitative marinating logic, the utilization rate of raw and auxiliary materials can be further improved.

[0044] The micro-vibrations generated during the tumbling process can accelerate the evaporation of moisture on the surface of the duck neck, making the marinade easier to adhere to. This allows for quick flavor locking during subsequent braising, while also preventing damage to the duck neck skin, ensuring an intact appearance after braising, and improving the product's quality.

[0045] like Figure 3 and Figure 4 As shown, three sets of mounting rods 15 are arranged on the drive turntable 6 at equal angles around the rotating shaft 7. The ends of the mounting rods 15 are provided with flipping irregular blocks 16. The outer surface of the flipping irregular block 16 forms an arc-shaped part 17 that matches the curvature of the inner ring of the barrel 3. The inner surface of the flipping irregular block 16 is provided with a flipping surface 18 with a gradually expanding cross section and a corrugated structure. The arc-shaped part 17 of the flipping irregular block 16 and the flipping surface 18 intersect and form a flipping tangent.

[0046] Three sets of equally angled mounting rods 15 rotate synchronously with the drive turntable 6 to ensure that the duck necks inside the machine cylinder 3 are subjected to balanced force and avoid uneven marinating caused by local stacking; the arc-shaped part 17 of the turning irregular block 16 is precisely matched with the inner arc of the machine cylinder 3, and can closely fit the inner wall of the machine cylinder 3 to rotate, eliminating the gap dead angle between the inner wall and the material in traditional tumbling equipment, and preventing the duck necks from accumulating in the gaps and not being marinated enough.

[0047] The corrugated, gradually enlarging turning surface 18 on the inner surface of the irregular block will produce a "grabbing-turning-releasing" cycle on the duck neck when rotating. This will not only cause the duck neck to roll irregularly, destroying its dense muscle fiber structure, but also achieve precise massage through the corrugated protrusions, promoting the dissolution of salt-soluble proteins. The intersecting surface of the arc-shaped part 17 and the turning surface 18 forms a turning cut surface that can scrape the inner wall of the barrel 3 when rotating, while generating a slight shearing force on the duck neck, further loosening the tendons and accelerating the diffusion of marinade molecules, allowing the seasoning to penetrate into the duck neck quickly and evenly, taking into account both the efficiency of flavoring and the integrity of the meat.

[0048] It is worth noting that the curved part 17 of the flipping irregular block 16 adopts a rounded design, which, together with the flexible contact of the corrugated flipping surface 18, avoids the scratching and damage to the skin of the duck neck caused by traditional rigid flipping parts, ensuring that the duck neck has a smooth appearance and good quality after braising, thereby increasing the added value of the product.

[0049] In addition, the grooves of the corrugated gradient turning surface 18 can absorb a small amount of marinade, which continues to be in contact with the surface of the duck neck during the turning process, reducing the waste of seasoning; at the same time, the gradually expanding structure makes different parts of the duck neck bear different forces, and the marinade penetrates to different depths, making the finished duck neck fragrant on the outside and rich in flavor, with a layered taste.

[0050] Moreover, the shearing action of turning the cut surface and the massaging action of the wavy surface loosen the connective tissue of the duck neck in advance, allowing heat and braising liquid to penetrate quickly during subsequent braising, shortening the braising time and reducing energy consumption.

[0051] Working principle: First, 5kg of fresh duck necks that have passed quarantine are taken as the core raw material according to the production batch. After verifying the name, weight and shelf life of the ingredients, they are sorted, placed and labeled to ensure the quality and accuracy of the raw materials and ingredients from the source, laying the foundation for subsequent processing.

[0052] Next, after unpacking the frozen duck necks, place them in a thawing tank at 0-4℃ for 4-6 hours under running water until the center temperature of the duck necks reaches 0-2℃. During this time, gently turn them over to ensure even thawing. After thawing, perform a preliminary cleaning to remove frost, impurities, and blood. Then, transfer them to a washing tank and wash them repeatedly 3-4 times with food-grade cleaning agent, focusing on cleaning the folds, joints, and internal cavities. After rinsing, drain the water to thoroughly remove blood and avoid affecting the product's flavor and shelf life. Subsequently, the precisely proportioned marinade is mixed evenly to form a marinade liquid. The drained duck necks are placed in a tumbler and tumbled at 20-30 r / min for 30-40 minutes at 0-5℃. The tumbler drives the extension rod 8 and the tumbling block 16 to rotate via the drive motor 5. The eccentric block 12 generates high-frequency micro-vibration to achieve tumbling and massaging of the duck necks. The electric telescopic rod dynamically adjusts the length of the extension rod 8 to avoid stacking, allowing the marinade liquid to adhere evenly and penetrate initially. Then, the duck necks and marinade liquid are transferred to a 0-5℃ cold storage and left to marinate for 12-16 hours to achieve deep penetration of the marinade liquid and ensure that the duck necks are evenly flavored.

[0053] Next, the marinated duck necks are drained of their marinade and then skewered individually using a fully automatic skewering machine with 3mm diameter, 15cm long 304 food-grade stainless steel skewers. Damaged or deformed pieces are removed to ensure even heating in subsequent processes. The skewered duck necks are then placed in a fully automatic constant-temperature fryer using palm oil as the medium and fried at 160-170℃ for 2-3 minutes until golden brown. After draining the oil for 1 minute, they are centrifuged to remove excess oil, creating a thin, crispy skin that locks in the internal moisture. The braising liquid is then heated to 90-95℃ and kept at a gentle simmer. The fried duck necks are then added and braised for 20-30 minutes, turning occasionally to ensure even absorption of the braising liquid's flavor. After braising, the duck necks are removed and drained of excess liquid to avoid increasing the subsequent baking time. Next, the braised duck necks are evenly placed in the baking room and baked for 1.5-2 hours at 60-65℃ and 30-40% humidity. The water activity Aw of the duck necks is precisely controlled to be ≤0.85 and the moisture content is 25-30% to inhibit mold growth from the source and prevent the meat from becoming dry. After baking, the duck necks are cooled to room temperature for later use.

[0054] Meanwhile, the cooled duck necks are placed in a constant-temperature mixing machine at 10-15℃, with cumin powder and 0.2% food-grade activated clay added. The mixture is stirred at 15-20 rpm for 5-8 minutes. During mixing, the activated clay adsorbs free oil inside the duck necks, achieving secondary degreasing with a total degreasing rate ≥45%. After sieving out the residue, a semi-finished product free of free oil is obtained, solving the problem of rancidity. Then, the semi-finished product is individually vacuum-packed with nitrogen. First, a vacuum is drawn to ≤-0.09MPa, then nitrogen gas with a purity ≥99.99% is introduced, filling 80-90% of the container. A food-grade high-barrier composite film is used for sealing, using nitrogen to isolate the product from air and inhibit oil oxidation and microbial growth. Finally, the packaged duck necks are placed in a high-temperature hydraulic sterilizer and sterilized at 121℃ and 0.12-0.15MPa for 15-20 minutes, achieving thorough sterilization without affecting the product's taste or packaging.

[0055] After sterilization, the products are placed in a clean water tank at 25±2℃. Using buoyancy, defective products that have not been sealed and have sunk to the bottom are screened out. Qualified products are then dried with hot air at 40-45℃ for 10-15 minutes to remove surface moisture and prevent secondary mold growth. Next, an X-ray foreign object detector with a sensitivity of Φ0.8mm is used to detect metal, glass, and other foreign objects, eliminating defective products and ensuring the products are free from foreign object contamination. Finally, qualified products are automatically quantitatively packaged, weighed bag by bag, and then manually packed and sealed according to standards. The product name, batch number, production date, and other information are labeled before warehousing. Throughout the entire production process, parameters at each stage are precisely controlled, and all devices operate in synergy. Through the combined effects of "water control + oil removal + nitrogen filling for preservation + multiple quality control measures," nitrogen-filled duck necks with rich flavor, a soft and chewy texture, a long shelf life, and no mold or rancid taste are ultimately produced.

[0056] The above are all preferred embodiments of this application, and are not intended to limit the scope of protection of this application. Therefore, all equivalent changes made in accordance with the structure, shape and principle of this application should be covered within the scope of protection of this application.

Claims

1. A nitrogen-fueled duck neck, characterized in that: Its raw materials include, by weight percentage: 78.37% duck neck, 7.84% baijiu (Chinese liquor), 2.35% white sugar, 2.35% monosodium glutamate (MSG), 2.35% WL206, 1.88% edible salt, 1.57% cooking wine, 1.57% WL210, 0.94% cumin powder, 0.39% soy sauce, 0.24% ginger powder, 0.08% disodium inosinate and 0.08% ethyl maltol.

2. A production process for nitrogen-infused duck necks, used to produce the nitrogen-infused duck necks as described in claim 1, characterized in that: Its production steps include: S1. Raw material requisition: Requisition raw materials and ingredients that meet food safety standards according to production batches. The core is 5kg of fresh duck necks that have passed quarantine and are free from damage and odor. Requisition ingredients according to precise proportions, check the name, weight and shelf life, and sort and label them. S2. Unpacking and thawing: After unpacking the frozen duck necks, place them in a thawing tank and thaw them in running water at a low temperature of 0-4℃ for 4-6 hours until the core temperature reaches 0-2℃. During this time, gently turn them to ensure even distribution. After thawing, perform a preliminary cleaning to remove frost, impurities and blood. S3. Cleaning and removing blood: Transfer the duck necks to the cleaning tank, add clean water and a small amount of compliant food-grade cleaning agent, and clean them 3-4 times with manual assistance and mechanical stirring, focusing on cleaning the folds, joints and internal cavity. After rinsing, drain the water. S4. Marinating: Weigh the marinade ingredients precisely according to the ratio and mix them evenly to make the marinade liquid. Put the duck necks into a tumbler and tumble at 20-30 r / min for 30-40 minutes. Then transfer the duck necks and marinade liquid into a 0-5℃ cold storage and let them marinate for 12-16 hours to let them absorb the flavor. S5. Skewering: Remove the duck necks and drain the marinade. Use a food-grade 304 stainless steel skewer with a diameter of 3mm and a length of 15cm to skewer one skewer per neck using a fully automatic skewering machine. Ensure that the position is accurate and there are no breaks or skewers. Remove any damaged or deformed products. S6. Deep-frying: The fully automatic constant temperature deep fryer uses palm oil as the medium. Fry at 160-170℃ for 2-3 minutes until the surface is golden brown. After draining the oil for 1 minute, centrifuge to remove the oil and reduce oil residue. S7. Braising: Heat the braising liquid to 90-95℃ and bring to a gentle boil. Add the duck necks and braise for 20-30 minutes, turning them occasionally to ensure even flavoring. Remove and drain the braising liquid. S8. Baking: Arrange the duck necks evenly in the baking room and bake at 60-65℃ and 30-40% humidity for 1.5-2 hours, controlling the water activity Aw≤0.85 and the moisture content to 25-30%. Cool to room temperature for later use. S9. Mixing: Add 0.06kg of cumin powder and 0.2% of food-grade activated clay to a constant temperature mixer at 10-15℃, stir at 15-20r / min for 5-8 minutes, sieve out the residue, and achieve simultaneous mixing and secondary oil removal; S10. Inner packaging: Semi-finished products are individually vacuum-packed with nitrogen, with a vacuum degree ≤-0.09MPa, filled with nitrogen gas with a purity ≥99.99%, and sealed with a food-grade high-barrier composite film; S11. Sterilization: Individually packaged products are placed in a high-temperature hydraulic sterilizer and sterilized at 121℃ and 0.12-0.15MPa for 15-20 minutes to ensure food safety; S12. Cleaning and drying: In a 25±2℃ clean water tank, defective products are screened by buoyancy. Qualified products are dried by hot air at 40-45℃ for 10-15 minutes to remove moisture from the packaging surface. S13. Metal Detection: Metal and glass foreign objects are detected by X-ray foreign object detection machine, and unqualified products are rejected. S14. Packing and Warehousing: Qualified products are automatically packaged in quantitative quantities and weighed bag by bag. Manual packing is carried out according to standards, and the boxes are sealed and labeled with product name, batch number, and production date information to complete the entire production process.

3. The production process of nitrogen-fueled duck necks according to claim 2, characterized in that: In the marinating process of S4, the tumbler includes a base (1), a support frame (2), a barrel (3), a drive motor (5), a drive turntable (6), a rotating shaft (7), an extension rod (8), an electric telescopic rod, a slider (10), a micro motor, a rotating rod (11), and an eccentric block (12); the support frame (2) is fixed on the base (1) and supports the barrel (3); the drive motor (5) is fixed on the base (1) and is connected to the drive turntable (6) for transmission; the drive turntable (6) is located inside the drive port of the barrel (3). The rotating shaft (7) is connected to the rotating shaft (7), and the extension rod (8) is set at equal angles around the rotating shaft (7) on the drive turntable (6); the slider (10) is slidably installed in the extension rod (8) along the length direction of the extension rod (8); the slider (10) is fixedly connected to the output end of the electric telescopic rod; the micro motor is fixed in the slider (10), the rotating rod (11) is connected to the output end of the micro motor, and the eccentric block (12) is fixed on the rotating rod (11); the bottom of the barrel (3) is provided with a discharge port and a discharge guide plate (14).

4. The production process of nitrogen-filled duck necks according to claim 3, characterized in that: The eccentric block (12) has an elliptical columnar structure. When the micro motor drives the eccentric block (12) to rotate, it generates high-frequency micro-vibration. When the micro motor drives the eccentric block (12) to rotate, there is a radial eccentricity between the rotation axis of the eccentric block (12) and the axis of the rotating rod (11).

5. The production process of nitrogen-fueled duck necks according to claim 3, characterized in that: The drive turntable (6) is provided with mounting rods (15) at equal angles around the rotating shaft (7). The end of the mounting rod (15) is fixed with a flipping irregular block (16). The outer surface of the flipping irregular block (16) forms an arc-shaped part (17) that matches the curvature of the inner wall of the barrel (3). The inner surface of the flipping irregular block (16) is provided with a corrugated flipping surface (18) with a gradually expanding cross section. The arc-shaped part (17) and the flipping surface (18) intersect to form a flipping tangent.

6. The production process of nitrogen-filled duck necks according to claim 5, characterized in that: The cross-sectional height of the corrugated turning surface (18) gradually increases in the direction away from the center of the turning irregular block (16).

7. The production process of nitrogen-fueled duck necks according to claim 5, characterized in that: The area where the turning surface contacts the inner wall of the barrel (3) is provided with a rounded corner transition structure.

8. The production process of nitrogen-fueled duck necks according to claim 5, characterized in that: Three sets of the extended rods (8) are evenly distributed on the drive turntable (6), and the number of the mounting rods (15) is the same as that of the extended rods (8) and they are synchronously distributed around the drive turntable (6).

9. The production process of nitrogen-fueled duck necks according to claim 3, characterized in that: The discharge port is provided with an openable and closable sealing plate (13), and the discharge guide plate (14) is inclined to guide the discharge direction.

10. The nitrogen-fueled duck neck production process according to claim 3, characterized in that: The electric telescopic rod drives the slider (10) to slide intermittently along the length direction of the extension rod (8), and the effective length of the extension rod (8) is dynamically adjusted according to the position of the slider (10).

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