CN104323301B - A kind of preparation method of duck neck - Google Patents
A kind of preparation method of duck neck Download PDFInfo
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- CN104323301B CN104323301B CN201410622418.6A CN201410622418A CN104323301B CN 104323301 B CN104323301 B CN 104323301B CN 201410622418 A CN201410622418 A CN 201410622418A CN 104323301 B CN104323301 B CN 104323301B
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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
-
- 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
-
- 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
-
- 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
Abstract
The present invention provides a kind of preparation method of duck neck, making raw material includes fresh peeling duck neck, lycium barbarum, safflower, rose, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence group, galingal, betel nut, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, chilli powder, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, edible oil, Chinese prickly ash, tealeaves, wild jujube powder, high spirit, fresh haw berry etc., and there is the duck neck produced health-care efficacy, comprehensive nutrition to enrich, taste is unique.
Description
Technical field
The invention belongs to food, particularly a kind of preparation method of duck neck.
Background technology
The famous Han nationality's snack in Ya Boshi Wuhan City, belongs to dip based food, and origin is spread in Qing Dynasty Lake Dongting area earliest
Changde, spread to Sichuan and Hubei through Hunan, sweep the country in recent years.Dip based food is soaked by various spices, then
By air-drying, the operation such as baking be refined, finished product color and luster is dark red, with it is fragrant, peppery, sweet, numb, salty, crisp, continuous the features such as, be one
Road is gone well with wine delicacies.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, osmanthus
Skin, 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..Duck
Neck high protein in itself, low fat, with QI invigorating qi-restoratives, the effects such as reducing blood lipid and skin maintenance, and its mouthfeel especially receives female
Property is had gracious concern for.So the mainstream customers of duck neck are that women is in the majority naturally.Many retailers are that reduces cost acquisition is higher currently on the market
Profit, traditional preparation method is changed to a new form.Chemical preservation additive is added in halogen soup used, pungent is also replaced with cheap capsicim
Natural chilli powder, the duck neck color that finished product is sold is nor Normal juice soup-stock is painted, but uses food coloring or addition salt made from earth containing a comparatively high percentage of sodium chloride
Make meat color redder.Here it is why many people eat have later it is heartburn have a stomach-ache, and mouthfeel is also only peppery without fragrant
Reason.In the course of time, the toxin immersion human body of additive causes lesion.Traditional duck neck preparation method focuses on taste and ignores battalion
Support, its nutritional ingredient is not enough, without health-care efficacy.
The content of the invention
Can be produced with health-care efficacy, the nutrition of comprehensive and abundant, unique smell it is an object of the invention to provide a kind of
Duck neck preparation method.
The technical scheme is that：
A kind of preparation method of duck neck, it is characterised in that make raw material include 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 dial, galingal, betel nut, wild peach, kaempferia galamga, root of Dahurain angelica powder, slender acanthopanax
Skin, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose,
Edible oil, zanthoxylum powder, chilli powder, safflower, rose, fresh haw berry, each raw material dosage is：Every 3 kilograms of fresh peeling ducks
Neck needs 5000 ~ 7000 grams of clear water, 10 ~ 20 grams of tealeaves, 50 ~ 80 grams of wild jujube powder, 80 ~ 100 grams of high spirit, lycium barbarum 5 ~ 8
Gram, 5 ~ 8 grams of Fructus Aurantii, 5 ~ 8 grams of semen myristicae, 6 ~ 10 grams of Chinese olive, bamboo or wicker fence dial 6 ~ 10 grams, 6 ~ 10 grams of galingal, 6 ~ 10 grams of betel nut, wild peach 12 ~ 18
Gram, 8 ~ 12 grams of kaempferia galamga, 8 ~ 12 grams of root of Dahurain angelica powder, 8 ~ 12 grams of cortex acanthopanacis, 8 ~ 12 grams of White Chloe, fragrant 8 ~ 12 grams of sand, 8 ~ 12 grams of caraway seeds, flower
8 ~ 12 grams of green pepper, anistree 18 ~ 22 grams, 8 ~ 12 grams of tsaoko, 8 ~ 12 grams of Radix Glycyrrhizae, 4 ~ 6 grams of cloves, 8 ~ 12 grams of cassia bark, fennel seeds 18 ~ 22
Gram, 8 ~ 12 grams of spiceleaf, 120 ~ 200 grams of edible salt, 100 ~ 150 grams of maltose, 150 ~ 500 grams of edible oil, 15 ~ 30 grams of zanthoxylum powder,
25 ~ 50 grams of chilli powder, 10 ~ 20 grams of safflower, 10 ~ 20 grams of rose, 5 ~ 15 grams of the stoning fresh haw berry meat of chopping, duck bone 300 ~
3000 grams；Its preparation method is：
A. clear water is divided into two parts, 2500 ~ 3500 grams every part；
B. a clear water, tealeaves, wild jujube powder, high spirit are brewed into deodorization and carry fresh soup, fresh peeling duck neck is put into
Above-mentioned deodorization being carried boil in fresh soup and quick-boiled, to get that pull duck neck out after blood foam standby；
C. duck bone is put into another clear water, while addition lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence group, galingal, Bin
It is bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, small
Fennel, spiceleaf, edible salt, maltose, are together brewed into soup-stock, cool standby；
D. halogen steeps more than 3 hours during the duck neck that will be quick-boiled is put into above-mentioned soup-stock, takes out standby；
E. edible oil, heat to the stoning that zanthoxylum powder, chilli powder, safflower, rose, chopping are put at 7 one-tenth are poured into frying pan
Fresh haw berry meat, refines into colouring flavour enhancing chilli oil, halogen good duck neck is put into colouring flavour enhancing chilli oil and was fried.
The preparation method that the deodorization carries fresh soup is：Tealeaves, wild jujube powder are put into clear water after boiling 3 ~ 10 minutes and added
High spirit.
Method provided by the present invention is harmless helpful.Because duck neck sheet is cold in nature, and by most women preference.
And women constitution cool, bitterly disappointed food of overeating can cause internal organs, vim and vigour, channels and collaterals to stagnate, cold originating from the interior, the influence function such as uterus is held
Easily there is the gynecological disease of cold card, such as：Delayed menstrual cycle, amount less, dysmenorrhoea, amenorrhoea, infertile, retarded growth of fetus, postpartum abdominal pain etc..Simultaneously
Can be with constitutional symptom：Cold and pain in the lower abdomen, waist and knee acid is cold, four limbs are not warm, pulse condition is heavy late etc..The safflower being related in the present invention, rose
Rare flower, matrimony vine etc. be 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.Dissipated with gas perfume row, entering blood system has promoting blood circulation
Stimulate the menstrual flow, effect of stasis-dispelling and pain-killing.Cure mainly dysmenorrhoea, Amenorrhea, postpartum anemic fainting, stasis of blood, chest impediment and cardialgia, blood product.Safflower also has flat
Weighing apparatus hormone in vivo adjusts effect of endocrinopathy beauty face-whitening-nourishing nti-freckle." safflower color covers thousand flowers, Ren Shi to verse in the Tang Dynasty Lee
Orangutan blood does not add " visually summarize the gorgeous effect of the non-same common music of safflower.Analyzed according to modern science, yellow is contained in safflower
With red two kinds of pigments, wherein uranidin is dissolved in water and acid solution, therefore safflower is the safety addition of best food pigment
Agent.
The effect of rose and effect：For liver-stomach disharmony, epigastric pain, evil of vomitting uncomfortable in chest, diet is reduced, or diarrhoea;Woman
Female's irregular menstruation, traumatic injury, pain caused by ecchymoma;Blood stasis bleeding, spits blood, spitting of blood;Carbuncle swells or acute mastitis from the beginning of.Can chill out, put down
Weighing apparatus endocrine, replenishing blood and vital energy, U.S. face skin care, play the role of to liver and stomach conditioning and can dispelling fatigue, improve constitution, also help and disappear
Change, disappear fat the effect of.
The effect of matrimony vine and effect：Body's immunity is can adjust, can effectively be suppressed tumour growth and cell mutation, be had
Anti-aging, AFL, regulation blood fat and blood sugar, the effect for promoting the aspects such as hematopoiesis function.
The effect of Fructus Aurantii and effect：Relieving stagnant Qi, row phlegm, disperse accumulations.Control chest diaphragm phlegm stagnant, the feeling of stuffiness in chest coerces swollen, dyspepsia, and gas is vomitted inverse,
Weight, prolapse of the anus, the prolapse of uterus after diarrhea.
The effect of betel nut and effect：Desinsection, breaks product, lower gas, water-filling.Control malnutrition due to parasitic infestation, food stagnation, abdominal distention, weight after rush down dysentery, malaria
Disease, oedema, tinea pedis, phlegm Pi , Disorder knots.
The effect of semen myristicae and effect：With middle benefit gas promoting the circulation of 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 spleen
Stomach is weak, lassitude hypodynamia, palpitation, coughing with a lot of sputum, gastral cavity abdomen, four limbs contraction, carbuncle sore tumefacting virus, alleviates drug toxicity, strong
Property.
The effect of cortex acanthopanacis and effect：The effects such as wind-damp dispelling, filling liver kidney, strengthening the bones and muscles.
Show according to the study containing more female hormone in duck neck, it is excessive edible the unbalance endocrine of hormone in vivo to be caused disorderly
Disorderly.And safflower and rose have good balancing hormones and adjust endocrine effect, matrimony vine can adjust immune function of human body.
Duck neck belongs to benign in itself, and many foods are unhelpful for women, if things go on like this easily cause cold constitution.And duck neck contains in itself
Female hormone is more, and eating many can cause that hormone in vivo is unbalance to cause endocrinopathy.Contained safflower, rose in the present invention
Flower, matrimony vine belongs to warm property regulation qi and blood promoting blood circulation.And safflower and rose can also balance hormone in vivo regulation
Endocrine beautifying face and moistering lotion.Additionally, safflower or best food coloring, the color and luster that both increased duck neck also acts as edible health
Effect.Matrimony vine has enhancing body immunity, the effect of anti-aging.Fructus Aurantii, betel nut, semen myristicae, Radix Glycyrrhizae etc. all have appetizing strong
The effect that spleen helps digestion.Cortex acanthopanacis can be with strong muscles and bones.In sum：The flavoring contained in preparation method of the invention is all medicine
Food can play effect of Appetizing spleen-tonifying moistening lung beauty with what is mended.Meanwhile, preparation method of the present invention belongs to pure natural system
Make, there is no any additive or pigment, it is not only to eat harmless more, may also operate as the effect of health care.
Specific embodiment
Embodiment one：
Prepare fresh 3 kilograms of peeling duck neck, 300 grams of duck bone, 5000 grams of clear water, 10 grams of tealeaves, 50 grams of wild jujube powder, height are white
80 grams of wine, 5 grams of lycium barbarum, 5 grams of Fructus Aurantii, 5 grams of semen myristicae, 6 grams of Chinese olive, bamboo or wicker fence dial 6 grams, 6 grams of galingal, 6 grams of betel nut, 12 grams of wild peach,
8 grams of kaempferia galamga, 8 grams of root of Dahurain angelica powder, 8 grams of cortex acanthopanacis, 8 grams of White Chloe, fragrant 8 grams of sand, 8 grams of caraway seeds, 8 grams of Chinese prickly ash, anistree 18 grams, tsaoko 8
Gram, 8 grams of Radix Glycyrrhizae, 4 grams of cloves, 8 grams of cassia bark, 18 grams of fennel seeds, 8 grams of spiceleaf, 120 grams of edible salt, 100 grams of maltose, edible oil
150 grams, 15 grams of zanthoxylum powder, 25 grams of chilli powder, 10 grams of safflower, 10 grams of rose, chopping 5 grams of stoning fresh haw berry meat；Its system
It is as method：
A. clear water is divided into two parts, 2500 grams every part；
B. tealeaves, wild jujube powder is put into clear water after boiling 3 minutes and adds high spirit to be brewed into deodorization and carry fresh soup.Will be new
Fresh peeling duck neck is put into above-mentioned deodorization and carrying boil in fresh soup quick-boils, to get that pull duck neck out after blood foam standby；
C. duck bone is put into another clear water, while addition lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence group, galingal, Bin
It is bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, small
Fennel, spiceleaf, edible salt, maltose, are together brewed into soup-stock, soup it is deep or light according to taste, cool standby；
D. halogen steeps more than 3 hours during the duck neck that will be quick-boiled is put into above-mentioned soup-stock, takes out standby；
E. edible oil, heat to the stoning that zanthoxylum powder, chilli powder, safflower, rose, chopping are put at 7 one-tenth are poured into frying pan
Fresh haw berry meat, refines into colouring flavour enhancing chilli oil, halogen good duck neck is put into colouring flavour enhancing chilli oil and was fried.
Embodiment two：
Prepare fresh 3 kilograms of peeling duck neck, 1500 grams of duck bone, 6000 grams of clear water, 15 grams of tealeaves, 70 grams of wild jujube powder, height
90 grams of white wine, 6 grams of lycium barbarum, 7 grams of Fructus Aurantii, 6 grams of semen myristicae, 8 grams of Chinese olive, bamboo or wicker fence dial 7 grams, 8 grams of galingal, 9 grams of betel nut, wild peach 15
Gram, it is 10 grams of kaempferia galamga, 10 grams of root of Dahurain angelica powder, 10 grams of cortex acanthopanacis, 10 grams of White Chloe, fragrant 10 grams of sand, 10 grams of caraway seeds, 10 grams of Chinese prickly ash, anistree
20 grams, 10 grams of tsaoko, 10 grams of Radix Glycyrrhizae, 5 grams of cloves, 9 grams of cassia bark, 20 grams of fennel seeds, 9 grams of spiceleaf, 150 grams of edible salt, maltose
130 grams, 300 grams of edible oil, 20 grams of zanthoxylum powder, 40 grams of chilli powder, 15 grams of safflower, 15 grams of rose, chopping the fresh hawthorn of stoning
8 grams of pulp；Its preparation method is：
A. clear water is divided into two parts, it is a 2800 grams, another 3200 grams；
B. tealeaves, wild jujube powder is put into after being boiled 8 minutes in 2800 grams of clear water and adds high spirit to be brewed into deodorization and carry fresh
Soup.Fresh peeling duck neck is put into above-mentioned deodorization carrying boil in fresh soup and quick-boil, to get that pull duck neck out after blood foam standby；
C. duck bone is put into 3200 grams of clear water, while addition lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence group, galingal, Bin
It is bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, small
Fennel, spiceleaf, edible salt, maltose, are together brewed into soup-stock, soup it is deep or light according to taste, cool standby；
D. halogen steeps more than 3 hours during the duck neck that will be quick-boiled is put into above-mentioned soup-stock, takes out standby；
E. edible oil, heat to the stoning that zanthoxylum powder, chilli powder, safflower, rose, chopping are put at 7 one-tenth are poured into frying pan
Fresh haw berry meat, refines into colouring flavour enhancing chilli oil, halogen good duck neck is put into colouring flavour enhancing chilli oil and was fried.
Embodiment three：
Prepare fresh 3 kilograms of peeling duck neck, 3000 grams of duck bone, 7000 grams of clear water, 20 grams of tealeaves, 80 grams of wild jujube powder, height
100 grams of white wine, 8 grams of lycium barbarum, 8 grams of Fructus Aurantii, 8 grams of semen myristicae, 10 grams of Chinese olive, bamboo or wicker fence dial 10 grams, 10 grams of galingal, betel nut 10 gram, mao
18 grams of peach, 12 grams of kaempferia galamga, 12 grams of root of Dahurain angelica powder, 12 grams of cortex acanthopanacis, 12 grams of White Chloe, fragrant 12 grams of sand, 12 grams of caraway seeds, 12 grams of Chinese prickly ash,
Anistree 22 grams, 12 grams of tsaoko, 12 grams of Radix Glycyrrhizae, 6 grams of cloves, 12 grams of cassia bark, 22 grams of fennel seeds, 12 grams of spiceleaf, 200 grams of edible salt,
150 grams of maltose, 500 grams of edible oil, 30 grams of zanthoxylum powder, 50 grams of chilli powder, 20 grams of safflower, 20 grams of rose, the stoning of chopping
15 grams of fresh haw berry meat；Its preparation method is：
A. clear water is divided into two parts, it is a 3000 grams, another 4000 grams；
B. tealeaves, wild jujube powder is put into after being boiled 10 minutes in 3000 grams of clear water and adds high spirit to be brewed into deodorization and carry fresh
Soup.Fresh peeling duck neck is put into above-mentioned deodorization carrying boil in fresh soup and quick-boil, to get that pull duck neck out after blood foam standby；
C. duck bone is put into 4000 grams of clear water, while addition lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence group, galingal, Bin
It is bulky, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, small
Fennel, spiceleaf, edible salt, maltose, are together brewed into soup-stock, soup it is deep or light according to taste, cool standby；
D. halogen steeps more than 3 hours during the duck neck that will be quick-boiled is put into above-mentioned soup-stock, takes out standby；
E. edible oil, heat to the stoning that zanthoxylum powder, chilli powder, safflower, rose, chopping are put at 7 one-tenth are poured into frying pan
Fresh haw berry meat, refines into colouring flavour enhancing chilli oil, halogen good duck neck is put into colouring flavour enhancing chilli oil and was fried.
Claims (2)
1. a kind of preparation method of duck neck, it is characterised in that make raw material include fresh peeling duck neck, clear water, tealeaves, wild jujube powder,
High spirit, lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence dial, galingal, betel nut, wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe,
Fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel seeds, spiceleaf, edible salt, maltose, edible oil, flower
Green pepper powder, chilli powder, safflower, rose, fresh haw berry, each raw material dosage is：Every 3 kilograms of fresh peeling duck necks need clear water
5000 ~ 7000 grams, 10 ~ 20 grams of tealeaves, 50 ~ 80 grams of wild jujube powder, 80 ~ 100 grams of high spirit, 5 ~ 8 grams of lycium barbarum, Fructus Aurantii 5 ~ 8
Gram, 5 ~ 8 grams of semen myristicae, 6 ~ 10 grams of Chinese olive, bamboo or wicker fence dial 6 ~ 10 grams, 6 ~ 10 grams of galingal, 6 ~ 10 grams of betel nut, 12 ~ 18 grams of wild peach, kaempferia galamga 8 ~ 12
Gram, 8 ~ 12 grams of root of Dahurain angelica powder, 8 ~ 12 grams of cortex acanthopanacis, 8 ~ 12 grams of White Chloe, fragrant 8 ~ 12 grams of sand, 8 ~ 12 grams of caraway seeds, 8 ~ 12 grams of Chinese prickly ash, eight
18 ~ 22 grams of angle, 8 ~ 12 grams of tsaoko, 8 ~ 12 grams of Radix Glycyrrhizae, 4 ~ 6 grams of cloves, 8 ~ 12 grams of cassia bark, 18 ~ 22 grams of fennel seeds, spiceleaf 8 ~ 12
Gram, 120 ~ 200 grams of edible salt, 100 ~ 150 grams of maltose, 150 ~ 500 grams of edible oil, 15 ~ 30 grams of zanthoxylum powder, chilli powder 25 ~ 50
Gram, 10 ~ 20 grams of safflower, 10 ~ 20 grams of rose, chopping 5 ~ 15 grams of stoning fresh haw berry meat, 300 ~ 3000 grams of duck bone；It makes
Method is：
A. clear water is divided into two parts, 2500 ~ 3500 grams every part；
B. a clear water, tealeaves, wild jujube powder, high spirit are brewed into deodorization and carry fresh soup, fresh peeling duck neck is put into above-mentioned
Deodorization being carried boil in fresh soup and quick-boiled, to get that pull duck neck out after blood foam standby；
C. duck bone is put into another clear water, at the same add lycium barbarum, Fructus Aurantii, semen myristicae, Chinese olive, bamboo or wicker fence dial, galingal, betel nut,
Wild peach, kaempferia galamga, root of Dahurain angelica powder, cortex acanthopanacis, White Chloe, fragrant sand, caraway seeds, Chinese prickly ash, anise, tsaoko, Radix Glycyrrhizae, cloves, cassia bark, fennel fruit
Perfume, spiceleaf, edible salt, maltose, are together brewed into soup-stock, cool standby；
D. halogen steeps more than 3 hours during the duck neck that will be quick-boiled is put into above-mentioned soup-stock, takes out standby；
E. edible oil, heat to the fresh mountain of stoning that zanthoxylum powder, chilli powder, safflower, rose, chopping are put at 7 one-tenth are poured into frying pan
Short, bristly hair or beard pulp, refines into colouring flavour enhancing chilli oil, halogen good duck neck is put into colouring flavour enhancing chilli oil and was fried.
2. the preparation method of duck neck as claimed in claim 1, it is characterised in that the preparation method that the deodorization carries fresh soup is：Will
Tealeaves, wild jujube powder are put into clear water after boiling 3 ~ 10 minutes and to add high spirit.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| 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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| 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 (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
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| CN104323301A (en) | 2015-02-04 |
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