CN105360975A - Sauced hyacinth bean duck necks recipe and production method thereof - Google Patents
Sauced hyacinth bean duck necks recipe and production method thereof Download PDFInfo
- Publication number
- CN105360975A CN105360975A CN201510818199.3A CN201510818199A CN105360975A CN 105360975 A CN105360975 A CN 105360975A CN 201510818199 A CN201510818199 A CN 201510818199A CN 105360975 A CN105360975 A CN 105360975A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck neck
- french beans
- sauce
- duck
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 5
- 210000003739 neck Anatomy 0.000 title abstract 10
- 244000046095 Psophocarpus tetragonolobus Species 0.000 title abstract 9
- 235000010580 Psophocarpus tetragonolobus Nutrition 0.000 title abstract 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000013405 beer Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 45
- 235000005489 dwarf bean Nutrition 0.000 claims description 45
- 235000015067 sauces Nutrition 0.000 claims description 21
- 235000013882 gravy Nutrition 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 10
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 9
- 239000008158 vegetable oil Substances 0.000 claims description 9
- 235000013547 stew Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000011161 development Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 abstract description 7
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 239000000835 fiber Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000009472 formulation Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 208000019622 heart disease Diseases 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 229940122816 Amylase inhibitor Drugs 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003392 amylase inhibitor Substances 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- BWMISRWJRUSYEX-SZKNIZGXSA-N terbinafine hydrochloride Chemical compound Cl.C1=CC=C2C(CN(C\C=C\C#CC(C)(C)C)C)=CC=CC2=C1 BWMISRWJRUSYEX-SZKNIZGXSA-N 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a sauced hyacinth bean duck necks recipe and a production method thereof. The sauced hyacinth bean duck necks comprise the following raw materials: duck necks, a five-spice flavoring, hyacinth beans, plant oil, salt, soy sauce, edible vinegar, beer and white granulated sugar. The preparation method comprises the following steps: 1) preparing brine, 2) pre-treating the duck necks, 3) pre-treating hyacinth beans, 4) soaking the materials in the brine, 5) braising the duck necks, and 6) obtaining the finished product. According to the method, the duck necks and the hyacinth beans are combined, abundant nutrient composition is provided, the sauced hyacinth bean duck necks have function of replenishing qi to invigorate the spleen, has short production period, and is capable of increasing meal fiber, improving greasy mouthfeel, and endowing new taste. The produced sauced hyacinth bean duck necks can be prepared to instant food which has advantages of different local flavors as well as convenient carrying and eating. The produced sauced hyacinth bean duck necks do not contain an antiseptic and have long shelf life, and can satisfy health requirement for people.
Description
Technical field
The present invention relates to food processing field, particularly a kind of sauce fragrant French beans duck neck formula and preparation method thereof.
Background technology
Aliphatic acid fusing point in duck is low; be easy to digestion; contained B family vitamin and vitamin E many compared with other meats; be highly resistant to athlete's foot; neuritis and inflammation; can also be anti-ageing, containing the nicotinic acid compared with horn of plenty in duck, it is one of composition forming two kinds of important coenzyme in human body; protective effect is had to heart disease patients such as myocardial infarctions; the high protein of duck neck own, low fat, has beneficial gas qi-restoratives; the effect such as reducing blood lipid and skin maintenance; duck neck adopts sauce system now, and technique is comparatively simple, and obtained duck neck lacks health care.
French beans contain abundant nutriment and vitamin etc., have and drive away summer heat, invigorating the spleen, antibacterial, antiviral, improve the functions such as the immunity of human body, amylase inhibitor contained in French beans falls hypoglycemic effect in vivo in addition, in French beans, zinc content is higher, and zinc effectively can promote growing of body, and can hematopoiesis function be strengthened, French beans are low containing sodium amount, be applicable to hypertension, hyperlipidemia, heart disease, the patients such as ephritis, frequent proper amount of edible French beans, human body can be made to obtain various nutrients, the shortage of anti-pre-various nutrient, relevant report is yet there are no with the halogen meat products that French beans and duck neck are primary raw material.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of sauce fragrant French beans duck neck formula and preparation method thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of sauce fragrant French beans duck neck formula, comprise following raw material: duck neck, with spices flavouring, French beans, vegetable oil, salt, soy sauce, vinegar, beer, white granulated sugar, by weight, 900 ~ 1100 parts, duck neck, spices flavouring 100 ~ 140 parts, 300 ~ 400 parts, French beans, vegetable oil 10 ~ 20 parts, salt 24 ~ 26 parts, 18 ~ 24 parts, soy sauce, vinegar 1 ~ 7 part, beer 30 ~ 50 parts, white granulated sugar 7 ~ 12 parts, 1200 ~ 1400 parts, water.
Preferably, described sauce fragrant French beans duck neck formula, by weight, 1000 parts, duck neck, spices flavouring 120 parts, 350 parts, French beans, vegetable oil 15 parts, salt 22 parts, 20 parts, soy sauce, vinegar 4 parts, beer 40 parts, white granulated sugar 10 parts, 1300 parts, water.
Preferably, described spices flavouring formula is: 20 parts, Chinese prickly ash, 15 parts, capsicum, anise 10 parts, 10 parts, cassia bark, 5 parts, ginger, fennel seeds 4 parts, fructus amomi 8 parts, nutmeg 10 parts, tsaoko 6 parts, kaempferia galamga 6 parts.
A preparation method for sauce fragrant French beans duck neck, comprises the following steps:
(1) thick gravy is prepared: load after spices flavouring mixing in gauze bag, obtain stew in soy sauce material bag, then stew in soy sauce material bag is put into water, add salt and white granulated sugar, boiling obtains thick gravy;
(2) duck neck pretreatment: the clean clear water immersion of the duck neck 3 ~ 4h by parts by weight being 1000 parts, period is per hour changes a water, by compound pickle salt uniform application in duck neck surface, is placed in container, 3 ~ 8h is pickled, till its meat bone junction color development is good at 0 ~ 4 DEG C;
(3) French beans pretreatment: cleaned up by French beans, is cut into 2 ~ 3cm length, stand-by;
(4) soak halogen: in the thick gravy prepared, add the duck neck pickled, soak 1 ~ 5h, period stirs 3 ~ 4 times up and down;
(5) halogen boils: after leaching thick gravy, add French beans, and heating makes thick gravy seethe with excitement rapidly, and keeps micro-30 ~ 90min that boils, and period stirs duck neck 2 ~ 3 times up and down, after thick gravy boiling, add beer during 10 ~ 30min;
(6) finished product: the duck neck goods after being boiled by halogen take out, packs process and obtains sauce fragrant French beans duck neck goods after lowering the temperature.
Preferably, described boiling first uses big fire boiled, and then boiling 40 ~ 60min adds soy sauce and vinegar, continues little fire and boil 20 ~ 60min, obtain thick gravy.
The beneficial effect of above technical scheme is adopted to be: duck neck combines with French beans by the present invention, suitable ratio chosen by raw material, provide abundant nutritional labeling, replenish qi to invigorate the spleen, with short production cycle, efficiency is high, add dietary fiber, improve greasy feeling, impart novel taste, the sauce that the present invention produces fragrant French beans duck neck, through processing, can be made into different flavor and carry the instant food with instant, the present invention is not containing anticorrisive agent in addition, long shelf-life, meets the requirement of people for health.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
A kind of sauce fragrant French beans duck neck formula, with duck neck for raw material, make for auxiliary material with spices flavouring, French beans, vegetable oil, salt, soy sauce, vinegar, beer, white granulated sugar, by weight, 1000 parts, duck neck, spices flavouring 120 parts, 350 parts, French beans, vegetable oil 15 parts, salt 22 parts, 20 parts, soy sauce, vinegar 4 parts, beer 40 parts, white granulated sugar 10 parts, 1300 parts, water.
Wherein spices flavouring formula is: 20 parts, Chinese prickly ash, 15 parts, capsicum, anise 10 parts, 10 parts, cassia bark, 5 parts, ginger, fennel seeds 4 parts, fructus amomi 8 parts, nutmeg 10 parts, tsaoko 6 parts, kaempferia galamga 6 parts composition.
A preparation method for sauce fragrant French beans duck neck, comprises the following steps:
(1) thick gravy is prepared: load after spices flavouring mixing in gauze bag, obtain stew in soy sauce material bag, then stew in soy sauce material bag is put into water, add salt and white granulated sugar, first use big fire boiled, boiling 40 ~ 60min, then add soy sauce and vinegar, continue little fire and boil 20 ~ 60min, obtain thick gravy;
(2) duck neck pretreatment: the clean clear water immersion of the duck neck 3 ~ 4h by parts by weight being 1000 parts, period is per hour changes a water, by compound pickle salt uniform application in duck neck surface, is placed in container, 3 ~ 8h is pickled, till its meat bone junction color development is good at 0 ~ 4 DEG C;
(3) French beans pretreatment: cleaned up by French beans, is cut into 2 ~ 3cm length, stand-by;
(4) soak halogen: in the thick gravy prepared, add the duck neck pickled, soak 1 ~ 5h, period stirs 3 ~ 4 times up and down;
(5) halogen boils: after leaching thick gravy, add French beans, and heating makes thick gravy seethe with excitement rapidly, and keeps micro-30 ~ 90min that boils, and period stirs duck neck 2 ~ 3 times up and down, after thick gravy boiling, add beer during 10 ~ 30min;
(6) finished product: the duck neck goods after being boiled by halogen take out, packs process and obtains sauce fragrant French beans duck neck goods after lowering the temperature.
Based on above-mentioned, sauce of the present invention fragrant French beans duck neck rich in nutrition content, special taste, replenishes qi to invigorate the spleen, imparts novel taste, and preparation technology is simple, has wide market prospects and using value.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (6)
1. a sauce fragrant French beans duck neck formula, it is characterized in that, with duck neck for raw material, make for auxiliary material with spices flavouring, French beans, vegetable oil, salt, soy sauce, vinegar, beer, white granulated sugar, by weight, 900 ~ 1100 parts, duck neck, spices flavouring 100 ~ 140 parts, 300 ~ 400 parts, French beans, vegetable oil 10 ~ 20 parts, salt 24 ~ 26 parts, 18 ~ 24 parts, soy sauce, vinegar 1 ~ 7 part, beer 30 ~ 50 parts, white granulated sugar 7 ~ 12 parts, 1200 ~ 1400 parts, water.
2. sauce according to claim 1 fragrant French beans duck neck formula, it is characterized in that, described sauce fragrant French beans duck neck with duck neck for raw material, make for auxiliary material with spices flavouring, French beans, vegetable oil, salt, soy sauce, vinegar, beer, white granulated sugar, by weight, 1000 parts, duck neck, spices flavouring 120 parts, 350 parts, French beans, vegetable oil 15 parts, salt 22 parts, 20 parts, soy sauce, vinegar 4 parts, beer 40 parts, white granulated sugar 10 parts, 1300 parts, water.
3. sauce according to claim 1 and 2 fragrant French beans duck neck formula, it is characterized in that, described spices flavouring formula is: 10 ~ 30 parts, Chinese prickly ash, 10 ~ 20 parts, capsicum, anise 7 ~ 12 parts, 5 ~ 15 parts, cassia bark, 2 ~ 8 parts, ginger, fennel seeds 3 ~ 5 parts, fructus amomi 5 ~ 12 parts, nutmeg 5 ~ 14 parts, tsaoko 2 ~ 8 parts, kaempferia galamga 2 ~ 8 parts.
4. sauce according to claim 3 fragrant French beans duck neck formula, it is characterized in that, described spices flavouring formula is: 20 parts, Chinese prickly ash, 15 parts, capsicum, anise 10 parts, 10 parts, cassia bark, 5 parts, ginger, fennel seeds 4 parts, fructus amomi 8 parts, nutmeg 10 parts, tsaoko 6 parts, kaempferia galamga 6 parts.
5. the fragrant French beans duck of the sauce according to claim 1 or 4 neck, is characterized in that, comprise the following steps:
(1) thick gravy is prepared: load after spices flavouring mixing in gauze bag, obtain stew in soy sauce material bag, then stew in soy sauce material bag is put into water, add salt and white granulated sugar, boiling obtains thick gravy;
(2) duck neck pretreatment: the clean clear water immersion of the duck neck 3 ~ 4h by parts by weight being 1000 parts, period is per hour changes a water, by compound pickle salt uniform application in duck neck surface, is placed in container, 3 ~ 8h is pickled, till its meat bone junction color development is good at 0 ~ 4 DEG C;
(3) French beans pretreatment: cleaned up by French beans, is cut into 2 ~ 3cm length, stand-by;
(4) soak halogen: in the thick gravy prepared, add the duck neck pickled, soak 1 ~ 5h, period stirs 3 ~ 4 times up and down;
(5) halogen boils: after leaching thick gravy, add French beans, and heating makes thick gravy seethe with excitement rapidly, and keeps micro-30 ~ 90min that boils, and period stirs duck neck 2 ~ 3 times up and down, after thick gravy boiling, add beer during 10 ~ 30min;
(6) finished product: the duck neck goods after being boiled by halogen take out, packs process and obtains sauce fragrant French beans duck neck goods after lowering the temperature.
6. the manufacture craft of sauce according to claim 5 fragrant French beans duck neck, it is characterized in that: described boiling first uses big fire boiled, then boiling 40 ~ 60min adds soy sauce and vinegar, continues little fire and boils 20 ~ 60min, obtain thick gravy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510818199.3A CN105360975A (en) | 2015-11-24 | 2015-11-24 | Sauced hyacinth bean duck necks recipe and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510818199.3A CN105360975A (en) | 2015-11-24 | 2015-11-24 | Sauced hyacinth bean duck necks recipe and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360975A true CN105360975A (en) | 2016-03-02 |
Family
ID=55364062
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510818199.3A Pending CN105360975A (en) | 2015-11-24 | 2015-11-24 | Sauced hyacinth bean duck necks recipe and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105360975A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106360386A (en) * | 2016-08-29 | 2017-02-01 | 巢湖市金魁食品加工有限公司 | Making method of duck necks with spiced taste |
| CN106819886A (en) * | 2016-12-30 | 2017-06-13 | 安徽省麦浪食品有限公司 | A kind of sauced pig foreleg |
| CN108991400A (en) * | 2018-06-25 | 2018-12-14 | 山东鸿毅食品有限公司 | A kind of health care chicken (duck) processing technology |
| CN113632935A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Spiced duck accessory product and production method thereof |
| CN115251312A (en) * | 2022-05-23 | 2022-11-01 | 三明市顺源食品有限公司 | Preparation method of marinated duck neck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
| CN104305301A (en) * | 2014-11-13 | 2015-01-28 | 河南农业大学 | Production method of sauce fragrant duck neck |
| 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 |
-
2015
- 2015-11-24 CN CN201510818199.3A patent/CN105360975A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719902A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Kidney bean duck and preparation method thereof |
| CN104305301A (en) * | 2014-11-13 | 2015-01-28 | 河南农业大学 | Production method of sauce fragrant duck neck |
| 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 |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106360386A (en) * | 2016-08-29 | 2017-02-01 | 巢湖市金魁食品加工有限公司 | Making method of duck necks with spiced taste |
| CN106819886A (en) * | 2016-12-30 | 2017-06-13 | 安徽省麦浪食品有限公司 | A kind of sauced pig foreleg |
| CN108991400A (en) * | 2018-06-25 | 2018-12-14 | 山东鸿毅食品有限公司 | A kind of health care chicken (duck) processing technology |
| CN113632935A (en) * | 2021-07-12 | 2021-11-12 | 湖北周黑鸭食品工业园有限公司 | Spiced duck accessory product and production method thereof |
| CN115251312A (en) * | 2022-05-23 | 2022-11-01 | 三明市顺源食品有限公司 | Preparation method of marinated duck neck |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105360975A (en) | Sauced hyacinth bean duck necks recipe and production method thereof | |
| CN101467704A (en) | Method for processing canned animals and plants | |
| CN102845732A (en) | Beef soybean paste and manufacturing method thereof | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN101720953B (en) | Fleece-flower root peanuts and preparation method thereof | |
| CN102008086A (en) | Production process for boiling chicken feet | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN1369224A (en) | Method for cooking pressed salted duck | |
| CN102018230B (en) | Method for processing spiced beef | |
| CN105768052A (en) | Health-care salad dressing and preparing method thereof | |
| CN101147571A (en) | Nutritive health-care vegetable pill product and preparation method thereof | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN105360974A (en) | Spicy broad bean duck necks and production method thereof | |
| CN103610095B (en) | Fragrant goose palm of a kind of wheat and preparation method thereof | |
| CN101467700A (en) | Method for making chicken in pot | |
| CN104872713A (en) | Dendrobium nobile and kudzu vine root duck gizzard and preparation method thereof | |
| CN103622051A (en) | Spleen-tonifying and stomach-nourishing beef and production method thereof | |
| CN103120317A (en) | Recipe for medicated seasoned duck and method for making medicated seasoned duck | |
| CN107198063A (en) | A kind of collagen pawpaw pulp juice drink and preparation method thereof | |
| CN101322566A (en) | Ball soup and method of processing the same | |
| CN107373614A (en) | A kind of flavor health nutrient mushroom paste and preparation method thereof | |
| CN103251058B (en) | Nutritious fruit and vegetable slice capable of improving memory and cooking method of nutritious fruit and vegetable slice | |
| CN104856086A (en) | Broad bean duck meat recipe and preparation method | |
| CN101642240B (en) | Preparation method of oil-stewing lentinus edodes |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160302 |
|
| RJ01 | Rejection of invention patent application after publication |