CN103462053A - Spicy duck neck and preparation method thereof - Google Patents

Spicy duck neck and preparation method thereof Download PDF

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Publication number
CN103462053A
CN103462053A CN2013104389866A CN201310438986A CN103462053A CN 103462053 A CN103462053 A CN 103462053A CN 2013104389866 A CN2013104389866 A CN 2013104389866A CN 201310438986 A CN201310438986 A CN 201310438986A CN 103462053 A CN103462053 A CN 103462053A
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CN
China
Prior art keywords
gram
duck neck
spicy
yeast rice
pungent
Prior art date
Application number
CN2013104389866A
Other languages
Chinese (zh)
Inventor
赵晨
Original Assignee
天津春发生物科技集团有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by 天津春发生物科技集团有限公司 filed Critical 天津春发生物科技集团有限公司
Priority to CN2013104389866A priority Critical patent/CN103462053A/en
Publication of CN103462053A publication Critical patent/CN103462053A/en

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Abstract

The invention relates to a spicy duck neck and a preparation method thereof. The spicy duck neck is prepared from the following raw materials: 500g of duck necks, 50-100g of dry red peppers, 10-25g of ginger pieces, 10-20g of scallion segments, 5g of anise, 2-4g of rhizoma kaempferiae, 1-2g of cinnamon, 4-8g of fennel, 3-5g of tsaoko amomum fruits, 10-15g of peppers, 0.5-1g of cloves, 2-4g of fructus amomi, 2-4g of Amomum kravanh, 3-6g of Lysimachia sikokiana, 0.5-1g of myrcia, 70-100g of refined salts, 5-10g of monosodium glutamate, 10-15g of red yeast rice, 5-8g of cooking wine, one chicken bone, 150-200g of edible oil and 0.1-0.2g of nitrite. The prepared spicy duck neck is red and bright in color and luster, tasty, spicy and fragrant, has aromatic flavor, can promote blood circulation and digestion function, and enhance appetite, and has antibacterial and blushing functions.

Description

A kind of spicy duck neck and preparation method thereof
Technical field
The present invention relates to a kind of leisure food, particularly a kind of spicy duck neck and preparation method thereof.
Background technology
Spicy duck neck is deeply to be subject to popular cuisines, is the best snacks of amusement and recreation, house travelling.But mostly existing, spicy duck neck in the market chews the strength deficiency, the shortcoming that the comfort level of taste is slightly poor.
The present invention is intended to improve the mouthfeel of spicy duck neck, makes it more chew strength; Promote the comfort level of taste simultaneously, make more consumers can accept spicy flavor.
Summary of the invention
The objective of the invention is to overcome the deficiencies in the prior art, a kind of spicy duck neck and preparation method thereof is provided.
The technical solution adopted in the present invention is:
A kind of spicy duck neck, this spicy duck neck is by comprising that following raw material prepares:
Duck neck 500 grams, chilli 50-100 gram, ginger piece 10-25 gram, green onion joint 10-20 gram, anistree 5 grams, kaempferia galamga 2-4 gram, cassia bark 1-2 gram, fennel seeds 4-8 gram, tsaoko 3-5 gram, Chinese prickly ash 10-15 gram, cloves 0.5-1 gram, fructus amomi 2-4 gram, cardamom 2-4 gram, Lysimachia sikokiana 3-6 gram, spiceleaf 0.5-1 gram, refined salt 70-100 gram, monosodium glutamate 5-10 gram, red yeast rice 10-15 gram, cooking wine 5-8 gram, one, chicken frame, edible oil 150-200 gram, nitrite 0.1-0.2 gram.
The present invention also provides the preparation method of above-mentioned spicy duck neck, comprises the steps:
1). the preliminary working of duck neck
The duck neck thaws, and after rinsing well, adds part refined salt and cooking wine, nitrite uniform mixing, and pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby;
2). the preparation of bright soup
Get clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;
3). pungent thick gravy processed
Chilli is cut into joint, and anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf are slightly steeped with clear water, draining; Red yeast rice enters pot, adds clear water to endure remarkably, then removes slag, and stays juice stand-by, i.e. red yeast rice water;
Clean pot is got angry, put into edible rusting to three one-tenth heat, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and ginger piece, the slightly stir-fry of green onion joint, mix bright soup and red yeast rice water, call in residue refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy;
4), stew in soy sauce
Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.
The beneficial effect that the present invention has:
The spicy duck neck that the present invention makes, the color and luster glow, aromatic flavour, the silk silk is tasty, spicy bright fragrant, stimulate circulation, short digestion, increase appetite, antibiotic, send out effect red.
The specific embodiment
Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of spicy duck neck, comprise the steps:
1). the preliminary working of duck neck
500 gram duck necks are thawed, after rinsing well, add 10g refined salt and 5g cooking wine, the uniform mixing of 0.1g nitrite, pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby.
2). the preparation of bright soup
Get 2 jin, clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;
3), pungent thick gravy processed
Get 60 gram chilli and be cut into joint, 5 grams are anistree, 2 Keshans how, 1 gram cassia bark, 5 gram fennel seeds, 5 gram tsaokos, 1 gram cloves, 2 gram fructus amomis, 10 gram Chinese prickly ashes, 2 gram cardamoms, 3 gram Lysimachia sikokianas, 1 gram spiceleaf slightly steep with clear water, draining; 10 gram red yeast rices are entered to pot, add clear water 500 grams to endure remarkably, then remove slag, stay juice stand-by, i.e. red yeast rice water.
Clean pot is got angry, put into edible rusting to the three one-tenth heat of 150 grams, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and 15 gram ginger pieces, 10 slightly stir-frys of gram green onion joint, mix the bright soup of 500 grams and red yeast rice water, call in 80 gram refined salt, 8 gram monosodium glutamates boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy.
4), stew in soy sauce
Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.

Claims (2)

1. a spicy duck neck, it is characterized in that: this spicy duck neck is by comprising that following raw material prepares: duck neck 500 grams, chilli 50-100 gram, ginger piece 10-25 gram, green onion joint 10-20 gram, anistree 5 grams, kaempferia galamga 2-4 gram, cassia bark 1-2 gram, fennel seeds 4-8 gram, tsaoko 3-5 gram, Chinese prickly ash 10-15 gram, cloves 0.5-1 gram, fructus amomi 2-4 gram, cardamom 2-4 gram, Lysimachia sikokiana 3-6 gram, spiceleaf 0.5-1 gram, refined salt 70-100 gram, monosodium glutamate 5-10 gram, red yeast rice 10-15 gram, cooking wine 5-8 gram, one, chicken frame, edible oil 150-200 gram, nitrite 0.1-0.2 gram.
2. the preparation method of the described spicy duck neck of claim 1, is characterized in that: comprise the steps:
1). the preliminary working of duck neck
The duck neck thaws, and after rinsing well, adds part refined salt and cooking wine, nitrite uniform mixing, and pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby;
2). the preparation of bright soup
Get clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;
3). pungent thick gravy processed
Chilli is cut into joint, and anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf are slightly steeped with clear water, draining; Red yeast rice enters pot, adds clear water to endure remarkably, then removes slag, and stays juice stand-by, i.e. red yeast rice water;
Clean pot is got angry, put into edible rusting to three one-tenth heat, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and ginger piece, the slightly stir-fry of green onion joint, mix bright soup and red yeast rice water, call in residue refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy;
4), stew in soy sauce
Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.
CN2013104389866A 2013-09-23 2013-09-23 Spicy duck neck and preparation method thereof CN103462053A (en)

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Application Number Priority Date Filing Date Title
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Publications (1)

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CN103462053A true CN103462053A (en) 2013-12-25

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Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000156A (en) * 2014-05-05 2014-08-27 武汉轻工大学 Low-salt marinade for duck necks, and preparation method and application thereof
CN104041843A (en) * 2014-06-25 2014-09-17 盐城工学院 Spicy duck snack food and production method thereof
CN104187526A (en) * 2014-07-17 2014-12-10 四川天味食品集团股份有限公司 Condiment for braised duck with shredded konjak, and preparation method thereof
CN104223149A (en) * 2014-08-06 2014-12-24 王方玉 Spicy duck necks and preparation method thereof
CN104323301A (en) * 2014-11-07 2015-02-04 潘籽龙 Preparation method of duck necks
CN104643123A (en) * 2015-01-26 2015-05-27 盱眙县圣诞食品有限公司 Processing technology of turkey with sauce flavor
CN104783194A (en) * 2014-05-10 2015-07-22 天长市白塔湖食品有限公司 Production process for spicy duck neck
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
CN105285748A (en) * 2015-10-30 2016-02-03 程叶萍 Making method of duck necks
CN105360979A (en) * 2015-11-10 2016-03-02 胡光明 Production technology for spicy-hot duck's foot
CN105639292A (en) * 2015-05-27 2016-06-08 南京大地冷冻食品有限公司 Making method of spicy duck necks
CN107616434A (en) * 2017-10-23 2018-01-23 谭晓文 A kind of spiced duck product and preparation method thereof

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104000156B (en) * 2014-05-05 2015-10-28 武汉轻工大学 A kind of less salt duck neck halogen material soup and preparation method thereof and application
CN104000156A (en) * 2014-05-05 2014-08-27 武汉轻工大学 Low-salt marinade for duck necks, and preparation method and application thereof
CN104783194A (en) * 2014-05-10 2015-07-22 天长市白塔湖食品有限公司 Production process for spicy duck neck
CN104041843A (en) * 2014-06-25 2014-09-17 盐城工学院 Spicy duck snack food and production method thereof
CN104187526B (en) * 2014-07-17 2016-01-13 四川天味食品集团股份有限公司 A kind of Braised Duck with Shredded Konjak condiment and preparation method thereof
CN104187526A (en) * 2014-07-17 2014-12-10 四川天味食品集团股份有限公司 Condiment for braised duck with shredded konjak, and preparation method thereof
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
CN104223149A (en) * 2014-08-06 2014-12-24 王方玉 Spicy duck necks and preparation method thereof
CN104323301A (en) * 2014-11-07 2015-02-04 潘籽龙 Preparation method of duck necks
CN104323301B (en) * 2014-11-07 2017-06-16 潘籽龙 A kind of preparation method of duck neck
CN104643123A (en) * 2015-01-26 2015-05-27 盱眙县圣诞食品有限公司 Processing technology of turkey with sauce flavor
CN104856078A (en) * 2015-04-28 2015-08-26 安徽先知缘食品有限公司 Preparation process of braised duck necks with soy sauce
CN105639292A (en) * 2015-05-27 2016-06-08 南京大地冷冻食品有限公司 Making method of spicy duck necks
CN105285748A (en) * 2015-10-30 2016-02-03 程叶萍 Making method of duck necks
CN105360979A (en) * 2015-11-10 2016-03-02 胡光明 Production technology for spicy-hot duck's foot
CN107616434A (en) * 2017-10-23 2018-01-23 谭晓文 A kind of spiced duck product and preparation method thereof

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Application publication date: 20131225

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