CN104323301A - Preparation method of duck necks - Google Patents
Preparation method of duck necks Download PDFInfo
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- CN104323301A CN104323301A CN201410622418.6A CN201410622418A CN104323301A CN 104323301 A CN104323301 A CN 104323301A CN 201410622418 A CN201410622418 A CN 201410622418A CN 104323301 A CN104323301 A CN 104323301A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
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Abstract
The invention provides a preparation method of duck necks. The raw materials used for preparing the duck neck comprises fresh peeled duck necks, Ningxia wolfberry, safflower, flos rosae rugosae, fructus aurantii, semen myristicae, Chinese olive, piper longum, galangal, betel nut, wild peach, resurrectionlily, radix angelicae powder, cortex acanthopanacis, white cardamom, Xiangsha, coriander seeds, chilli powder, anise, amomum tsaoko, liquorice, clove, cinnamon, fennel, bay leaves, edible salt, maltose, edible oil, Chinese prickly ash, tea, wild jujube powder, strong wine, fresh hawthorn fruits and the like. The prepared dock necks made by the preparation method have a health function, and are comprehensive and rich in nutrition and special in taste.
Description
Technical field
The invention belongs to food, particularly a kind of preparation method of duck neck.
Background technology
Han nationality's snack that Ya Boshi Wuhan City is famous, belongs to dip based food, and origin spreads in Changde of Qing Dynasty Lake Dongting area the earliest, spreads to Sichuan and Hubei, sweep the country in recent years through Hunan.Dip based food is soaked by multiple spices, and then form through operation exquisitenesses such as air-dry, bakings, finished product color and luster is dark red, and having perfume (or spice), the feature such as peppery, sweet, numb, salty, crisp, continuous, is delicacies of going well with wine together.Traditional duck neck makes major ingredient to be had: chilli powder, Chinese prickly ash, spleen county thick broad-bean sauce, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds spiceleaf, chilli, pepper grain, dark soy sauce, light soy sauce, oyster sauce, refined salt, sugar, corn oil, ginger splices, garlic pieces, soup-stock etc.The high protein of duck neck own, low fat, have beneficial gas qi-restoratives, the effect such as reducing blood lipid and skin maintenance, and its mouthfeel is especially had gracious concern for by women.So the mainstream customers of duck neck is that women is in the majority naturally.Now commercially a lot of retailer obtains more high profit for reducing costs, and traditional method for making is changed to a new form.Add chemical preservation additive in halogen soup used, pungent also replaces natural chilli powder with cheap capsicim, and the duck neck color that finished product is sold neither be painted by Normal juice soup-stock, but adopts food coloring or interpolation salt made from earth containing a comparatively high percentage of sodium chloride to make meat color redder.Here it is why a lot of people have heartburn having a stomach-ache after eating, and mouthfeel is also only have pepperyly not have fragrant reason.In the course of time, the toxin immersion human body of additive causes pathology.Tradition duck neck preparation method is focused on taste and ignores nutrition, and its nutritional labeling is not enough, does not have health-care efficacy.
Summary of the invention
The object of the present invention is to provide and a kind ofly can produce the preparation method with health-care efficacy, the nutrition of comprehensive and abundant, the duck neck of unique smell.
Technical scheme of the present invention is:
A preparation method for duck neck, is characterized in that making raw material comprises fresh peeling duck neck, duck bone, clear water, tealeaves, wild jujube powder, high spirit, lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence is dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, cool in vain, fragrant sand, caraway seeds, Chinese prickly ash, anistree, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, edible oil, zanthoxylum powder, chilli powder, safflower, rose, fresh haw berry, described each raw material dosage is: every 3 kilograms of fresh peeling duck necks need 5000 ~ 7000 grams, clear water, tealeaves 10 ~ 20 grams, 50 ~ 80 grams, wild jujube powder, high spirit 80 ~ 100 grams, lycium barbarum 5 ~ 8 grams, Fructus Aurantii 5 ~ 8 grams, semen myristicae 5 ~ 8 grams, Chinese olive 6 ~ 10 grams, bamboo or wicker fence dials 6 ~ 10 grams, galingal 6 ~ 10 grams, get rid of bulky 6 ~ 10 grams, wild peach 12 ~ 18 grams, kaempferia galamga 8 ~ 12 grams, 8 ~ 12 grams, root of Dahurain angelica powder, cortex acanthopanacis 8 ~ 12 grams, cool 8 ~ 12 grams in vain, fragrant 8 ~ 12 grams, sand, caraway seeds 8 ~ 12 grams, 8 ~ 12 grams, Chinese prickly ash, anistree 18 ~ 22 grams, tsaoko 8 ~ 12 grams, 8 ~ 12 grams, Radix Glycyrrhizae, cloves 4 ~ 6 grams, 8 ~ 12 grams, cassia bark, fennel seeds 18 ~ 22 grams, spiceleaf 8 ~ 12 grams, edible salt 120 ~ 200 grams, maltose 100 ~ 150 grams, edible oil 150 ~ 500 grams, zanthoxylum powder 15 ~ 30 grams, chilli powder 25 ~ 50 grams, 10 ~ 20 grams, safflower, rose 10 ~ 20 grams, the stoning fresh haw berry meat 5 ~ 15 grams of chopping, 300 ~ 3000 grams, duck bone, its preparation method is:
A. clear water is divided into two parts, 2500 ~ 3500 grams every part;
B. a clear water, tealeaves, wild jujube, high spirit are brewed into raw meat and carry fresh soup, fresh peeling duck neck is put into and above-mentionedly goes raw meat to carry fresh soup to boil and quick-boil, pull duck neck after getting blood foam out for subsequent use;
C. duck bone is put into another part of clear water, add lycium barbarum simultaneously, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence are dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, in vain cool, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, together be brewed into soup-stock, cool for subsequent use;
D. the duck neck of quick-boiling is put into above-mentioned soup-stock halogen and steep more than 3 hours, take out for subsequent use;
E. pour edible oil in frying pan, heat, to the fresh haw berry putting into zanthoxylum powder, chilli powder, safflower, rose, chopping when 7 one-tenths, is refined into colouring and is increased flavor chilli oil, duck neck good for halogen is put into colouring increasing flavor chilli oil and frying.
Described preparation method of going raw meat to carry fresh soup is: tealeaves, wild jujube powder put into and to add high spirit after clear water boils 3 ~ 10 minutes.
Method provided by the present invention is harmless helpful.Because duck neck is originally cold in nature, have a preference for by most women again.And women's physique overeat cool, bitterly disappointed food can cause internal organs, vim and vigour, channels and collaterals stagnate, cold originating from the interior, affect the functions such as uterus, the gynecological disease of cold card easily occur, as: delayed menstrual cycle, amount less, dysmenorrhoea, amenorrhoea, infertile, retarded growth of fetus, postpartum abdominal pain etc.Simultaneously can with constitutional symptom: cold and pain in the lower abdomen, that the acid of waist knee is cold, four limbs are not warm, pulse condition sinks is slow etc.The safflower related in the present invention, rose, matrimony vine etc. are all warm property and to women especially qi and blood aspect excellent.
The effect of safflower and effect: safflower taste is pungent, warm in nature, the thoughts of returning home, Liver Channel.There is gas perfume row loose, enter blood system and there is activating blood to promote menstruation, effect of stasis-dispelling and pain-killing.Cure mainly dysmenorrhoea, through closing, postpartum anemic fainting, the stagnant stomachache of the stasis of blood, chest impediment and cardialgia, blood amasss.Safflower also has balanced body internal hormone to regulate effect of endocrinopathy beauty face-whitening-nourishing nti-freckle.Verse " safflower color covers thousand flowers, and appointing is that orangutan blood does not add " in the Tang Dynasty Lee summarizes the gorgeous effect of the non-same common music of safflower visually.According to modern science analysis, containing yellow and red two kinds of pigments in safflower, the wherein water-soluble and acid solution of uranidin, therefore safflower is the safe additive of best food pigment.
The effect of rose and effect: for liver-stomach disharmony, epigastric pain, evil of vomitting uncomfortable in chest, diet reduces, or diarrhoea; Menoxenia, traumatic injury, pain caused by ecchymoma; Blood stasis is hemorrhage, spits blood, spitting of blood; Swollen or the acute mastitis of carbuncle from the beginning of.Can chill out, balance endocrine, gas of enriching blood, U.S. face skin care, have the effect of conditioning to liver and stomach and can dispelling fatigue, improve physique, effect of aid digestion, the fat that disappears in addition.
The effect of matrimony vine and effect: adjustable body's immunity, can effectively Tumor suppression grow and cell mutation, have delay senility, AFL, adjusting blood lipid and blood sugar, the aspect such as promotion hematopoiesis function effect.
The effect of Fructus Aurantii and effect: relieving stagnant Qi, row phlegm, disappears long-pending.Control chest diaphragm phlegm stagnant, the feeling of stuffiness in chest, coerce swollen, dyspepsia, gas, vomit inverse, heavy after diarrhea, prolapse of the anus, the prolapse of uterus.
Get rid of bulky effect and effect: desinsection, broken long-pending, lower gas, row water.Control malnutrition due to parasitic infestation, eat stagnant, abdominal distention, rush down after dysentery heavy, malaria, oedema, beriberi, phlegm Pi ， Disorder ties.
The effect of semen myristicae and effect: there is warming middle energizer to promote qi, relieving diarrhea with astringents, effect of appetite-stimulating indigestion-relieving;
The effect of Radix Glycyrrhizae and effect: invigorate the spleen and benefit qi, clearing heat and detoxicating, expelling phlegm and arresting coughing, relieving spasm to stop pain, coordinating the drug actions of a prescription.For weakness of the spleen and the stomach, lassitude hypodynamia, palpitation, coughing with a lot of sputum, the anxious pain of gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, cushion toxicity, strong.
The effect of cortex acanthopanacis and effect: wines used as antirheumatic, filling liver kidney, the effects such as strengthening the bones and muscles.
Show containing more female hormone in duck neck according to the study, too much eat and can cause the unbalance endocrine disturbance of hormone in vivo.And safflower and rose have good balancing hormones and regulate endocrine effect, matrimony vine can mediator's body immunity function.Duck neck itself belongs to optimum, and for women, many foods are unhelpful, if things go on like this easily cause cold physique.And duck neck itself is more containing female hormone, eats and many can cause that hormone in vivo is unbalance causes endocrinopathy.Safflower contained in the present invention, rose, matrimony vine all belongs to warm property the effect regulating qi and blood to invigorate blood circulation.And safflower and rose can also regulate endocrine beautifying face and moistering lotion by balanced body internal hormone.In addition, safflower or best food coloring, the color and luster both having added duck neck also plays the effect of edible health.Matrimony vine has enhancing body immunity, the effect delayed senility.Fructus Aurantii, betel nut, semen myristicae, Radix Glycyrrhizae etc. all have the effect that Appetizing spleen-tonifying helps digestion.Cortex acanthopanacis can strong muscles and bones.In sum: the flavoring contained in preparation method of the present invention is all the same benefit of medicine food, can play effect of Appetizing spleen-tonifying moistening lung beauty treatment.Meanwhile, the preparation method that the present invention relates to belongs to pure natural and makes, and without any additive or pigment, not only eats harmless more, can also play the effect of health care.
Detailed description of the invention
Embodiment one:
Prepare fresh 3 kilograms, peeling duck neck, 300 grams, duck bone, 5000 grams, clear water, tealeaves 10 grams, 50 grams, wild jujube powder, high spirit 80 grams, lycium barbarum 5 grams, Fructus Aurantii 5 grams, semen myristicae 5 grams, Chinese olive 6 grams, bamboo or wicker fence dials 6 grams, galingal 6 grams, get rid of bulky 6 grams, wild peach 12 grams, kaempferia galamga 8 grams, 8 grams, root of Dahurain angelica powder, cortex acanthopanacis 8 grams, cool 8 grams in vain, fragrant 8 grams, sand, caraway seeds 8 grams, 8 grams, Chinese prickly ash, anistree 18 grams, tsaoko 8 grams, 8 grams, Radix Glycyrrhizae, cloves 4 grams, 8 grams, cassia bark, fennel seeds 18 grams, spiceleaf 8 grams, edible salt 120 grams, maltose 100 grams, edible oil 150 grams, zanthoxylum powder 15 grams, chilli powder 25 grams, 10 grams, safflower, rose 10 grams, the stoning fresh haw berry meat 5 grams of chopping, its preparation method is:
A. clear water is divided into two parts, 2500 grams every part;
B. tealeaves, wild jujube powder are put into and to add high spirit after clear water boils 3 minutes and be brewed into raw meat and carry fresh soup.Fresh peeling duck neck is put into and above-mentionedly goes raw meat to carry fresh soup to boil and quick-boil, pull duck neck after getting blood foam out for subsequent use;
C. duck bone is put into another part of clear water, add lycium barbarum simultaneously, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence are dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, in vain cool, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, together be brewed into soup-stock, soup deep or light according to taste, cools for subsequent use;
D. the duck neck of quick-boiling is put into above-mentioned soup-stock halogen and steep more than 3 hours, take out for subsequent use;
E. pour edible oil in frying pan, heat, to the fresh haw berry putting into zanthoxylum powder, chilli powder, safflower, rose, chopping when 7 one-tenths, is refined into colouring and is increased flavor chilli oil, duck neck good for halogen is put into colouring increasing flavor chilli oil and frying.
Embodiment two:
Prepare fresh 3 kilograms, peeling duck neck, 1500 grams, duck bone, 6000 grams, clear water, tealeaves 15 grams, 70 grams, wild jujube powder, high spirit 90 grams, lycium barbarum 6 grams, Fructus Aurantii 7 grams, semen myristicae 6 grams, Chinese olive 8 grams, bamboo or wicker fence dials 7 grams, galingal 8 grams, get rid of bulky 9 grams, wild peach 15 grams, kaempferia galamga 10 grams, 10 grams, root of Dahurain angelica powder, cortex acanthopanacis 10 grams, cool 10 grams in vain, fragrant 10 grams, sand, caraway seeds 10 grams, 10 grams, Chinese prickly ash, anistree 20 grams, tsaoko 10 grams, 10 grams, Radix Glycyrrhizae, cloves 5 grams, 9 grams, cassia bark, fennel seeds 20 grams, spiceleaf 9 grams, edible salt 150 grams, maltose 130 grams, edible oil 300 grams, zanthoxylum powder 20 grams, chilli powder 40 grams, 15 grams, safflower, rose 15 grams, the stoning fresh haw berry meat 8 grams of chopping, its preparation method is:
A. clear water is divided into two parts, a 2800 grams, another part 3200 grams;
B. tealeaves, wild jujube powder are put into and to add high spirit after 2800 grams of clear water boil 8 minutes and be brewed into raw meat and carry fresh soup.Fresh peeling duck neck is put into and above-mentionedly goes raw meat to carry fresh soup to boil and quick-boil, pull duck neck after getting blood foam out for subsequent use;
C. duck bone is put into 3200 grams of clear water, add lycium barbarum simultaneously, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence are dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, in vain cool, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, together be brewed into soup-stock, soup deep or light according to taste, cools for subsequent use;
D. the duck neck of quick-boiling is put into above-mentioned soup-stock halogen and steep more than 3 hours, take out for subsequent use;
E. pour edible oil in frying pan, heat, to the fresh haw berry putting into zanthoxylum powder, chilli powder, safflower, rose, chopping when 7 one-tenths, is refined into colouring and is increased flavor chilli oil, duck neck good for halogen is put into colouring increasing flavor chilli oil and frying.
Embodiment three:
Prepare fresh 3 kilograms, peeling duck neck, 3000 grams, duck bone, 7000 grams, clear water, tealeaves 20 grams, 80 grams, wild jujube powder, high spirit 100 grams, lycium barbarum 8 grams, Fructus Aurantii 8 grams, semen myristicae 8 grams, Chinese olive 10 grams, bamboo or wicker fence dials 10 grams, galingal 10 grams, get rid of bulky 10 grams, wild peach 18 grams, kaempferia galamga 12 grams, 12 grams, root of Dahurain angelica powder, cortex acanthopanacis 12 grams, cool 12 grams in vain, fragrant 12 grams, sand, caraway seeds 12 grams, 12 grams, Chinese prickly ash, anistree 22 grams, tsaoko 12 grams, 12 grams, Radix Glycyrrhizae, cloves 6 grams, 12 grams, cassia bark, fennel seeds 22 grams, spiceleaf 12 grams, edible salt 200 grams, maltose 150 grams, edible oil 500 grams, zanthoxylum powder 30 grams, chilli powder 50 grams, 20 grams, safflower, rose 20 grams, the stoning fresh haw berry meat 15 grams of chopping, its preparation method is:
A. clear water is divided into two parts, a 3000 grams, another part 4000 grams;
B. tealeaves, wild jujube powder are put into and to add high spirit after 3000 grams of clear water boil 10 minutes and be brewed into raw meat and carry fresh soup.Fresh peeling duck neck is put into and above-mentionedly goes raw meat to carry fresh soup to boil and quick-boil, pull duck neck after getting blood foam out for subsequent use;
C. duck bone is put into 4000 grams of clear water, add lycium barbarum simultaneously, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence are dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, in vain cool, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, together be brewed into soup-stock, soup deep or light according to taste, cools for subsequent use;
D. the duck neck of quick-boiling is put into above-mentioned soup-stock halogen and steep more than 3 hours, take out for subsequent use;
E. pour edible oil in frying pan, heat, to the fresh haw berry putting into zanthoxylum powder, chilli powder, safflower, rose, chopping when 7 one-tenths, is refined into colouring and is increased flavor chilli oil, duck neck good for halogen is put into colouring increasing flavor chilli oil and frying.
Claims (2)
1. a preparation method for duck neck, is characterized in that making raw material comprises fresh peeling duck neck, clear water, tealeaves, wild jujube powder, high spirit, lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence is dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, cool in vain, fragrant sand, caraway seeds, Chinese prickly ash, anistree, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, edible oil, zanthoxylum powder, chilli powder, safflower, rose, fresh haw berry, described each raw material dosage is: every 3 kilograms of fresh peeling duck necks need 5000 ~ 7000 grams, clear water, tealeaves 10 ~ 20 grams, 50 ~ 80 grams, wild jujube powder, high spirit 80 ~ 100 grams, lycium barbarum 5 ~ 8 grams, Fructus Aurantii 5 ~ 8 grams, semen myristicae 5 ~ 8 grams, Chinese olive 6 ~ 10 grams, bamboo or wicker fence dials 6 ~ 10 grams, galingal 6 ~ 10 grams, get rid of bulky 6 ~ 10 grams, wild peach 12 ~ 18 grams, kaempferia galamga 8 ~ 12 grams, 8 ~ 12 grams, root of Dahurain angelica powder, cortex acanthopanacis 8 ~ 12 grams, cool 8 ~ 12 grams in vain, fragrant 8 ~ 12 grams, sand, caraway seeds 8 ~ 12 grams, 8 ~ 12 grams, Chinese prickly ash, anistree 18 ~ 22 grams, tsaoko 8 ~ 12 grams, 8 ~ 12 grams, Radix Glycyrrhizae, cloves 4 ~ 6 grams, 8 ~ 12 grams, cassia bark, fennel seeds 18 ~ 22 grams, spiceleaf 8 ~ 12 grams, edible salt 120 ~ 200 grams, maltose 100 ~ 150 grams, edible oil 150 ~ 500 grams, zanthoxylum powder 15 ~ 30 grams, chilli powder 25 ~ 50 grams, 10 ~ 20 grams, safflower, rose 10 ~ 20 grams, the stoning fresh haw berry meat 5 ~ 15 grams of chopping, 300 ~ 3000 grams, duck bone, its preparation method is:
A. clear water is divided into two parts, 2500 ~ 3500 grams every part;
B. a clear water, tealeaves, wild jujube, high spirit are brewed into raw meat and carry fresh soup, fresh peeling duck neck is put into and above-mentionedly goes raw meat to carry fresh soup to boil and quick-boil, pull duck neck after getting blood foam out for subsequent use;
C. duck bone is put into another part of clear water, add lycium barbarum simultaneously, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence are dialled, galingal, get rid of bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, in vain cool, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, together be brewed into soup-stock, cool for subsequent use;
D. the duck neck of quick-boiling is put into above-mentioned soup-stock halogen and steep more than 3 hours, take out for subsequent use;
E. pour edible oil in frying pan, heat, to the fresh haw berry putting into zanthoxylum powder, chilli powder, safflower, rose, chopping when 7 one-tenths, is refined into colouring and is increased flavor chilli oil, duck neck good for halogen is put into colouring increasing flavor chilli oil and frying.
2. the preparation method of duck neck as claimed in claim 1, the preparation method of going raw meat to carry fresh soup described in it is characterized in that is: tealeaves, wild jujube powder put into and to add high spirit after clear water boils 3 ~ 10 minutes.
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| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
| CN107549660A (en) * | 2017-09-19 | 2018-01-09 | 何少洁 | A kind of preparation method of duck neck |
| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
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| CN103892310A (en) * | 2014-04-12 | 2014-07-02 | 宁夏肯萨清真食品有限公司 | Special spicy duck neck by recipe of Hui nationality and processing method of spicy duck neck |
| CN104041843A (en) * | 2014-06-25 | 2014-09-17 | 盐城工学院 | Spicy duck snack food and production method thereof |
| CN104013012A (en) * | 2014-06-27 | 2014-09-03 | 天津春发生物科技集团有限公司 | Spicy and hot chicken neck and making method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
| CN107549660A (en) * | 2017-09-19 | 2018-01-09 | 何少洁 | A kind of preparation method of duck neck |
| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
| CN113951455A (en) * | 2021-11-02 | 2022-01-21 | 刘耀鑫 | Meat stewing seasoning |
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