CN104432160A - Marinated spice packet for duck necks and duck wings - Google Patents
Marinated spice packet for duck necks and duck wings Download PDFInfo
- Publication number
- CN104432160A CN104432160A CN201410821326.0A CN201410821326A CN104432160A CN 104432160 A CN104432160 A CN 104432160A CN 201410821326 A CN201410821326 A CN 201410821326A CN 104432160 A CN104432160 A CN 104432160A
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- parts
- duck
- marinated
- spice packet
- marinated spice
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Classifications
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention discloses a marinated spice packet for duck necks and duck wings. The marinated spice packet comprises the following raw materials in parts by weight: 300-500 parts of star anises, 400-500 parts of fennels, 200-300 parts of szechuan lovage rhizome, 200-300 parts of fructus tsaoko, 200-300 parts of rhizoma kaempferiae, 50-150 parts of bay leaves, 100-200 parts of fructus amomi villosi, 10-50 parts of clove, 30-80 parts of pricklyash peels, 100-200 parts of radix angelicae dahurica, 80-150 parts of cinnamons, 50-100 parts of pericarpium citri reticulatae, 50-100 parts of liquorice roots and 50-100 parts of fructus ammomi rotundus. Due to adoption of special formula and processes, the marinated spice packet is relatively delicious, healthy and good for body and mind, and therefore, the marinated spice packet which is capable of keeping the original nutritional ingredients of duck necks and duck wings, has special fragrance and flavor and can be subjected to large-scale production can be provided for people. The defects of non-uniform formula and processes are overcome; and the marinated spice packet is simple in processing technology, long in quality guarantee period, and convenient to eat, and can be stored at room temperature.
Description
Technical field
The present invention relates to a kind of bittern spices bag of duck neck duck wing, belong to food technology field.
Background technology
Duck neck, has another name called stewed duck with bean sauce neck or stewed duck with bean sauce neck, Hunan, Hubei, one of Sichuan Deng Di Han nationality tradition famous-eat.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, has perfume (or spice), the feature such as peppery, sweet, numb, salty, crisp, continuous, is one appetizing, delicacies of going well with wine.Duck wing also can through same manufacture technique, and same fragrance is good to eat.Use the duck neck duck wing of bittern spices bag of the present invention, tastier, healthy and helpful body and mind.
Summary of the invention
Object: in order to overcome the deficiencies in the prior art, the invention provides a kind of bittern spices bag of duck neck duck wing.
Technical scheme: for solving the problems of the technologies described above, the technical solution used in the present invention is:
A bittern spices bag for duck neck duck wing, is characterized in that, comprise the raw material of following parts by weight: anistree 300-500 part, fennel 400-500 part, fragrant fruit 200-300 part, tsaoko 200-300 part, three how 200-300 parts, spiceleaf 50-150 part, fructus amomi 100-200 part, cloves 10-50 part, Chinese prickly ash 30-80 part, root of Dahurain angelica 100-200 part, cassia bark 80-150 part, dried orange peel 50-100 part, Radix Glycyrrhizae 50-100 part, Amomum cardamomum 50-100 part.
Preferably, the bittern spices bag of described duck neck duck wing, comprises the raw material of following parts by weight: anistree 400 parts, 450 parts, fennel, fragrant fruit 220 parts, tsaoko 220 parts, three how 230 parts, spiceleaf 100 parts, fructus amomi 150 parts, cloves 30 parts, 50 parts, Chinese prickly ash, the root of Dahurain angelica 120 parts, 100 parts, cassia bark, dried orange peel 80 parts, 70 parts, Radix Glycyrrhizae, Amomum cardamomum 60 parts.
Beneficial effect: the bittern spices bag of duck neck duck wing provided by the invention, owing to adopting special composition and engineering, tastier, healthy and helpful body and mind.Therefore can provide a kind of to people to keep duck neck duck wing original nutritional labeling by large-scale production and there is special Flavor; overcome formula disunity; the skimble-scamble defect of technique, and bittern spices bag makes processing technology simple, long shelf-life, instant, can normal temperature storage.
Detailed description of the invention
Embodiment is further described the present invention below.
A bittern spices bag for duck neck duck wing, comprises the following steps:
Using method of the present invention is as follows:
Stew in soy sauce:
1, bittern boils:
Spices bag: water 100kg(200 jin): anistree 300-500g, fennel 400-500g, fragrant fruit 200-300g, tsaoko 200-300g, three how 200-300g, spiceleaf 50-150g, fructus amomi 100-200g, cloves 10-50g, Chinese prickly ash 30-80g, root of Dahurain angelica 100-200g, cassia bark 80-150g, dried orange peel 50-100g, Radix Glycyrrhizae 50-100g, Amomum cardamomum 50-100g.Bind up with gauze and boil, then add pot-stewed fowl flavouring cream 1570g;
2, the general stew in soy sauce time is 15 minutes.
*, during stew in soy sauce, first time, new soup will add the salt of 4% of raw material, and namely 360 jin of duck necks add 14.4 jin of salt.
During second time blanking stew in soy sauce, add the salt of 1.5% of raw material, namely 360 jin of duck necks add 5.5 jin of salt.
* when stew in soy sauce, with cooking wine one bag, liquor half wooden dipper, puts 0.03% Monascus color painted, after see that color suitably fills into monascorubin.
3, moisturizing: the salt of add water 4% and 1.57% of water stew in soy sauce special paste, i.e. 40 jin of water (a chicken cream bucket) salt adding 800g, mend pot-stewed fowl flavouring cream 500-800g.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a bittern spices bag for duck neck duck wing, is characterized in that, comprise the raw material of following parts by weight: anistree 300-500 part, fennel 400-500 part, fragrant fruit 200-300 part, tsaoko 200-300 part, three how 200-300 parts, spiceleaf 50-150 part, fructus amomi 100-200 part, cloves 10-50 part, Chinese prickly ash 30-80 part, root of Dahurain angelica 100-200 part, cassia bark 80-150 part, dried orange peel 50-100 part, Radix Glycyrrhizae 50-100 part, Amomum cardamomum 50-100 part.
2. the bittern spices bag of duck neck duck wing according to claim 1, comprises the raw material of following parts by weight: anistree 400 parts, 450 parts, fennel, fragrant fruit 220 parts, tsaoko 220 parts, three how 230 parts, spiceleaf 100 parts, fructus amomi 150 parts, cloves 30 parts, 50 parts, Chinese prickly ash, the root of Dahurain angelica 120 parts, 100 parts, cassia bark, dried orange peel 80 parts, 70 parts, Radix Glycyrrhizae, Amomum cardamomum 60 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410821326.0A CN104432160A (en) | 2014-12-26 | 2014-12-26 | Marinated spice packet for duck necks and duck wings |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410821326.0A CN104432160A (en) | 2014-12-26 | 2014-12-26 | Marinated spice packet for duck necks and duck wings |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104432160A true CN104432160A (en) | 2015-03-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410821326.0A Pending CN104432160A (en) | 2014-12-26 | 2014-12-26 | Marinated spice packet for duck necks and duck wings |
Country Status (1)
| Country | Link |
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| CN (1) | CN104432160A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757569A (en) * | 2015-03-28 | 2015-07-08 | 安徽先知缘食品有限公司 | Preparation method for sauced duck neck |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
| CN109744487A (en) * | 2019-03-25 | 2019-05-14 | 益阳厚德食品有限公司 | A kind of production method of rattan green pepper duck neck |
| CN111657443A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Preparation method of duck leisure food |
| CN113080383A (en) * | 2021-04-01 | 2021-07-09 | 绝味食品股份有限公司 | Preparation method of air-dried flavored duck necks |
| CN115812938A (en) * | 2022-12-21 | 2023-03-21 | 重庆麻爪爪餐饮管理有限公司 | Leisure marinade and preparation method and application thereof |
Citations (3)
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| KR20050005281A (en) * | 2003-07-01 | 2005-01-13 | 운용농산 영농조합법인 | Process method of duck-kimchi stew and duck-kimchi stew using thereof |
| CN102697079A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Flavor formula for marinating poultry products |
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
-
2014
- 2014-12-26 CN CN201410821326.0A patent/CN104432160A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050005281A (en) * | 2003-07-01 | 2005-01-13 | 운용농산 영농조합법인 | Process method of duck-kimchi stew and duck-kimchi stew using thereof |
| CN102697079A (en) * | 2012-05-24 | 2012-10-03 | 句容市红掌食品有限公司 | Flavor formula for marinating poultry products |
| CN103478750A (en) * | 2013-09-10 | 2014-01-01 | 徐亮 | Processing method of barbecue and spices thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张含藻等: "《西红花白芷无公害高效栽培与加工》", 30 September 2004, 金盾出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757569A (en) * | 2015-03-28 | 2015-07-08 | 安徽先知缘食品有限公司 | Preparation method for sauced duck neck |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
| CN109744487A (en) * | 2019-03-25 | 2019-05-14 | 益阳厚德食品有限公司 | A kind of production method of rattan green pepper duck neck |
| CN111657443A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Preparation method of duck leisure food |
| CN113080383A (en) * | 2021-04-01 | 2021-07-09 | 绝味食品股份有限公司 | Preparation method of air-dried flavored duck necks |
| CN115812938A (en) * | 2022-12-21 | 2023-03-21 | 重庆麻爪爪餐饮管理有限公司 | Leisure marinade and preparation method and application thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |