CN106235059A - A kind of halogen food duck neck and preparation method thereof - Google Patents
A kind of halogen food duck neck and preparation method thereof Download PDFInfo
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- CN106235059A CN106235059A CN201610693744.5A CN201610693744A CN106235059A CN 106235059 A CN106235059 A CN 106235059A CN 201610693744 A CN201610693744 A CN 201610693744A CN 106235059 A CN106235059 A CN 106235059A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 123
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 18
- 150000002367 halogens Chemical class 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 210000003739 neck Anatomy 0.000 claims description 111
- 235000013312 flour Nutrition 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 210000004681 ovum Anatomy 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- HJYUZIDYQOZTBZ-UHFFFAOYSA-J [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] Chemical compound [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] HJYUZIDYQOZTBZ-UHFFFAOYSA-J 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 239000000463 material Substances 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 239000002994 raw material Substances 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 6
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 239000010410 layer Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000011837 pasties Nutrition 0.000 description 4
- 239000011241 protective layer Substances 0.000 description 4
- 230000005070 ripening Effects 0.000 description 4
- 108010048734 sclerotin Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013547 stew Nutrition 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
Abstract
A kind of halogen food duck neck and preparation method thereof, relates to halogen food food processing field, uses following methods to be prepared from: clean duck neck, boil join soup, tumbling duck neck, duck neck stick with paste face, fried duck neck, sabot steaming and decocting, duck neck are tasty, cooling encapsulation.Duck neck is processed and processes by multiple tracks technique by the present invention, the all strict materials controlling each dispensing and the opportunity of interpolation in per pass program, calculated by the proportioning of science and make that duck neck taste after the allotment through each dispensing is more mellow, nutritious, mouthfeel is sharp and clear, and holding time length, safety and sanitation, the edible way not only increasing duck neck also enriches the mouthfeel of tradition halogen food duck neck.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to a kind of halogen food duck neck and preparation method thereof.
Background technology:
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cookings that what's frequently heard can be repeated in detail.Pot-stewed meat or fowl be divided into red in vain
Halogen series, salt series serial, spicy, bubble green pepper series, roast duck series, paste flavor series, spiced series, seafood system serial, cold and dressed with sauce
Row wait 9 big series, and it, through pickling, after wind shines, boils stewing or stew in soy sauce, processes through cutter work, simply pack, i.e. edible, and feature is
Dry fragrant, tender and crisp, crisp rotten, smooth, without soup, oiliness, bright in color, instant, be easy to carry, enjoy liking of people, China
Pot-stewed meat or fowl is of long standing and well established, of a great variety, and local flavor is different, is constantly surmounting and development, in Guangdong dishes, emblem with its exclusive form always
Have the biggest power of influence in the middle of dish, Sichuan cuisine, no matter and city country, take a broad view restaurant restaurant, lane, curbside and be seen everywhere
Its trace.
The raising required however as consumer spending, the requirement of the taste eating halogen, nutrition etc. also gradually steps up, this
Bright provide a kind of halogen food duck neck and preparation method thereof, change the taste of tradition halogen food duck neck and mouthfeel improves the battalion of duck neck
Supporting and be worth, enriching duck neck is eating method.
Summary of the invention:
The technical problem to be solved is that offer one is nutritious, mouthfeel is sharp and clear, holding time length, safety
Halogen food duck neck of health and preparation method thereof.
The technical problem to be solved uses following technical scheme to realize:
A kind of halogen food duck neck and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of duck necks are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5-1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out,
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion of short time
In the range of do not have the problem of taint of odour；
(3) clean duck neck is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute, the operation of tumbling on the one hand energy
Enough make various flavouring agent mix with duck neck can sufficiently be absorbed by duck neck, on the other hand the duck neck after tumbling, bone
Matter is looser, crisp, it is possible to increase the eating mouth feel of later stage duck neck；
(4) uniformly putting into duck neck to the addition of in the flour paste of Ovum Gallus domesticus album and stir, flour paste with the mass ratio of Ovum Gallus domesticus album is
5:1, making flour paste when, clear water is 5:1 with the mass ratio of flour, and with flour paste stirring, duck neck can be made duck neck
The protective layer of one layer of pasty state of surface formation can protect the meat in duck neck and mouthfeel in follow-up processed；
(5) the duck neck after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, take after fried 3-5 minute
Going out, toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron frying duck neck when, the duck neck exploded tenders with a crispy crust, food
Using the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can
Reduce the generation being charred material, greatly improve the safety of duck neck frying and practical safety, and Oleum Brassicae campestris can be by flour
Stick with paste ripening and hardening, add the effect of protection, it is ensured that duck neck will not be by fried effect of depth；
(6) after frying completes, duck neck is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with duck neck, steams half an hour with the temperature of 120-130 DEG C, take out duck after half an hour in being then placed in food steamer
Neck stands up, and again steams half an hour, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into duck neck, adjust the temperature to after boiling with big fire
80-100 DEG C, continue to boil 10-15 minute, then stop heating after continuation is soaked 5-10 minute in decoction and take out duck neck；
(8) after taking out, duck neck is put into cooling post package in cold dish；
The invention has the beneficial effects as follows: by multiple tracks technique, duck neck is processed and processes, the tightest in per pass program
Lattice control materials and the opportunity of interpolation of each dispensing, are calculated by the proportioning of science and make duck neck in the allotment aftertaste through each dispensing
Road is more mellow, nutritious, mouthfeel is sharp and clear, and holding time length, safety and sanitation, not only increases the edible way of duck neck
Also the mouthfeel of tradition halogen food duck neck is enriched.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close concrete example, the present invention is expanded on further.
Embodiment 1
A kind of halogen food duck neck and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of duck necks are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean duck neck is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck neck can sufficiently be absorbed by duck neck, on the other hand the duck neck after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage duck neck；
(4) uniformly putting into duck neck to the addition of in the flour paste of Ovum Gallus domesticus album and stir, flour paste with the mass ratio of Ovum Gallus domesticus album is
5:1, making flour paste when, clear water is 5:1 with the mass ratio of flour, and with flour paste stirring, duck neck can be made duck neck
The protective layer of one layer of pasty state of surface formation can protect the meat in duck neck and mouthfeel in follow-up processed；
(5) the duck neck after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150 DEG C, take out after fried 3 minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried duck neck, the duck neck exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of duck neck frying and practical safety, and Oleum Brassicae campestris can by flour paste ripening and
Hardening, adds the effect of protection, it is ensured that duck neck will not be by fried effect of depth；
(6) after frying completes, duck neck is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with duck neck, steams half an hour with the temperature of 120 DEG C, take out and turned over by duck neck after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into duck neck, after boiling with big fire, adjust the temperature to 80
DEG C, continue to boil 10 minutes, then stop heating after continuation is soaked 5 minutes in decoction and take out duck neck；
(8) after taking out, duck neck is put into cooling post package in cold dish；
Embodiment 2
A kind of halogen food duck neck and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of duck necks are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion scope of short time
The problem inside not havinging taint of odour；
(3) clean duck neck is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 40 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck neck can sufficiently be absorbed by duck neck, on the other hand the duck neck after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage duck neck；
(4) uniformly putting into duck neck to the addition of in the flour paste of Ovum Gallus domesticus album and stir, flour paste with the mass ratio of Ovum Gallus domesticus album is
5:1, making flour paste when, clear water is 5:1 with the mass ratio of flour, and with flour paste stirring, duck neck can be made duck neck
The protective layer of one layer of pasty state of surface formation can protect the meat in duck neck and mouthfeel in follow-up processed；
(5) the duck neck after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 190 DEG C, take out after deep fry for five minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried duck neck, the duck neck exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of duck neck frying and practical safety, and Oleum Brassicae campestris can by flour paste ripening and
Hardening, adds the effect of protection, it is ensured that duck neck will not be by fried effect of depth；
(6) after frying completes, duck neck is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with duck neck, steams half an hour with the temperature of 130 DEG C, take out and turned over by duck neck after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into duck neck, adjust the temperature to after boiling with big fire
100 DEG C, continue to boil 15 minutes, then stop heating after continuation is soaked 10 minutes in decoction and take out duck neck；
(8) after taking out, duck neck is put into cooling post package in cold dish；
Embodiment 3
A kind of halogen food duck neck and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of duck necks are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.7 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean duck neck is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 35 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with duck neck can sufficiently be absorbed by duck neck, on the other hand the duck neck after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage duck neck；
(4) uniformly putting into duck neck to the addition of in the flour paste of Ovum Gallus domesticus album and stir, flour paste with the mass ratio of Ovum Gallus domesticus album is
5:1, making flour paste when, clear water is 5:1 with the mass ratio of flour, and with flour paste stirring, duck neck can be made duck neck
The protective layer of one layer of pasty state of surface formation can protect the meat in duck neck and mouthfeel in follow-up processed；
(5) the duck neck after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 180 DEG C, take out after fried 4 minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried duck neck, the duck neck exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of duck neck frying and practical safety, and Oleum Brassicae campestris can by flour paste ripening and
Hardening, adds the effect of protection, it is ensured that duck neck will not be by fried effect of depth；
(6) after frying completes, duck neck is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with duck neck, steams half an hour with the temperature of 125 DEG C, take out and turned over by duck neck after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into duck neck, after boiling with big fire, adjust the temperature to 90
DEG C, continue to boil 13 minutes, then stop heating after continuation is soaked 8 minutes in decoction and take out duck neck；
(8) after taking out, duck neck is put into cooling post package in cold dish；
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. halogen food duck neck and preparation method thereof, it is characterised in that: use following methods to be prepared from:
(1) 10 kilograms of duck necks are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5 kilograms and opened
Water boils, with stopping heating after boiled water infusion 0.5-1 hour, pulls Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by；
(3) clean duck neck is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of soy sauce, 200
Gram Sal is put into and is carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute；
(4) uniformly putting into duck neck to the addition of in the flour paste of Ovum Gallus domesticus album and stir, flour paste is 5:1 with the mass ratio of Ovum Gallus domesticus album,
Making flour paste when, clear water is 5:1 with the mass ratio of flour；
(5) the duck neck after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, take out after fried 3-5 minute,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of frying duck neck；
(6) after frying completes, duck neck is carried out sabot, after sabot, pour the decoction prepared in step 2 into, put into the quality of decoction
Identical in quality with duck neck, steam half an hour with the temperature of 120-130 DEG C in being then placed in food steamer, take out after half an hour and duck neck is turned over
Body, steams half an hour again, takes out after completing；
(7) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams of Herba Pelargonii Graveolentiss,
200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into duck neck, after boiling with big fire, adjust the temperature to 80-100
DEG C, continue to boil 10-15 minute, then stop heating after continuation is soaked 5-10 minute in decoction and take out duck neck；
(8) after taking out, duck neck is put into cooling post package in cold dish.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
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| CN103719898A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Sauced duck neck |
| CN104432152A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh sauced duck neck |
| CN105707726A (en) * | 2016-01-29 | 2016-06-29 | 安徽先知缘食品有限公司 | Making method of duck necks braised with paste |
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2016
- 2016-08-20 CN CN201610693744.5A patent/CN106235059A/en active Pending
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|---|---|---|---|---|
| CN103330229A (en) * | 2013-07-04 | 2013-10-02 | 陈志尚 | Processing method of tea fragrant duck neck |
| CN103719898A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Sauced duck neck |
| CN104432152A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh sauced duck neck |
| CN105707726A (en) * | 2016-01-29 | 2016-06-29 | 安徽先知缘食品有限公司 | Making method of duck necks braised with paste |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
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Application publication date: 20161221 |