CN104664430A - Preparation method for flavored duck neck - Google Patents
Preparation method for flavored duck neck Download PDFInfo
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- CN104664430A CN104664430A CN201310634161.1A CN201310634161A CN104664430A CN 104664430 A CN104664430 A CN 104664430A CN 201310634161 A CN201310634161 A CN 201310634161A CN 104664430 A CN104664430 A CN 104664430A
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- duck neck
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Abstract
The invention relates to a preparation method for a flavored duck neck. The preparation method comprises the following steps: firstly, getting a fresh duck neck, and washing the fresh duck neck in a salt aqueous solution for later use; mixing clean dry wolfberry fruits, red dates, Chinese angelica, American ginseng, anises, cinnamon, green Chinese onions, Chinese prickly ash, myrcia and garlics in equal parts by weight to prepare auxiliary materials; putting the auxiliaries into a cooking container, pouring an aqueous solution which is mixed by edible oil and water in proportion by weight of 1 to 100 into the bottom of the cooking container, closing a cooking container cover, and heating from the outer side of the bottom of the cooking container to prepare soup; soaking the duck neck into the soup for 5-7 days, then getting out and vacuum-packaging the duck neck on a filling production line, thereby preparing instant flavored duck neck. The flavored duck neck prepared by the preparation method not only keeps the nutrient value of the duck neck, but also absorbs a large number of nutrient elements in the soup, and is relatively good in health effect.
Description
Technical field
The present invention relates to a kind of preparation method of flavor duck neck, belong to food processing technology field.
Background technology
Duck neck gnaws head, and the not peppery heart of peppery mouth, has eaten and do not got angry. and the high protein of duck neck own, low fat, has beneficial gas qi-restoratives, the effect such as reducing blood lipid and skin maintenance.Fragrant delicious taste, aftertaste is pure, is all-ages leisure food.China's Traditional Chinese Medicine is thought: duck belongs to cool property, often eats it, and flat liver is reduced internal heat.Taste is sweet, function temperature compensation, and beneficial gas is equipped with peppery, and, its master is complemented each other, and it is peppery, function toxin expelling, weight reducing for fiber crops and tens pleasant impression Chinese medicines.To be healthy and strong U.S. face.Its fiber crops.Appetizing benefit food, with peppery interaction, the effect of tool nourishing qi and blood, warm in nature and not hot-tempered, dehumidifying goes to be tired of, Appetizing spleen-tonifying.The formula of science has eye-catching calming the nerves, and activates blood circulation and disperses blood clots, hereby effect duck of cloudy kidney-nourishing peculiar " duck raw meat " smell, not only tasty mouthfeel, and perfume (or spice) is full of pungent uniqueness of assailing the nostrils, and does not also lose the former perfume (or spice) of this taste, unique special aftertaste.Current edible duck neck be mostly barbecue or thick gravy way, taste and nutrition more single, also there is no a kind of preparation method of flavor duck neck.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of flavor duck neck.
Technical scheme of the present invention is as follows:
A preparation method for flavor duck neck, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh duck neck, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) major ingredient processing: the duck neck that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5-7 days.
(5) packed products: the duck neck taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant flavor duck neck food.
According to the present invention, preferably, described duck neck is Shaoxing duck duck neck.
According to the present invention, preferably, the material of described boiling container is porcelain or stainless steel.
Beneficial effect of the present invention is:
The present invention is compared with the method for traditional making duck neck, not only maintain the nutritive value of duck neck well, and duck neck absorbs a large amount of nutrients in soup stock, there is good health-care effect, its preparation method is simple, and preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
A preparation method for flavor duck neck, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh Shaoxing duck duck neck 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into porcelain boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 100 DEG C, continuously cooking was incubated 10 minutes obtained soup stocks after 20 minutes;
(4) major ingredient processing: the duck neck that step (1) is obtained is immersed at 15 DEG C in the obtained soup stock of step (3), soaks 7 days.
(5) packed products: the duck neck taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant flavor duck neck food.
Embodiment 2:
A preparation method for flavor duck neck, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh Shaoxing duck duck neck 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into stainless steel boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80 DEG C, continuously cooking was incubated 10 minutes obtained soup stocks after 10 minutes;
(4) major ingredient processing: the duck neck that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5 days.
(5) packed products: the duck neck taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant flavor duck neck food.
Claims (3)
1. a preparation method for flavor duck neck, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: after getting fresh duck neck peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, anise, cassia bark, dried orange peel, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) major ingredient processing: the duck neck that step (1) is obtained is immersed at 5-15 DEG C in the obtained soup stock of step (3), soaks 5-7 days;
(5) packed products: the duck neck taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant flavor duck neck food.
2. the preparation method of flavor duck neck as claimed in claim 1, is characterized in that: described duck neck is Shaoxing duck duck neck.
3. the preparation method of flavor duck neck as claimed in claim 1 or 2, is characterized in that: the material of described boiling container is porcelain or stainless steel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634161.1A CN104664430A (en) | 2013-12-01 | 2013-12-01 | Preparation method for flavored duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634161.1A CN104664430A (en) | 2013-12-01 | 2013-12-01 | Preparation method for flavored duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664430A true CN104664430A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634161.1A Pending CN104664430A (en) | 2013-12-01 | 2013-12-01 | Preparation method for flavored duck neck |
Country Status (1)
| Country | Link |
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| CN (1) | CN104664430A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
| CN109418766A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of secret spiral shell duck foot and preparation method thereof |
-
2013
- 2013-12-01 CN CN201310634161.1A patent/CN104664430A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285748A (en) * | 2015-10-30 | 2016-02-03 | 程叶萍 | Making method of duck necks |
| CN109418766A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of secret spiral shell duck foot and preparation method thereof |
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| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150603 |