CN106261832A - A kind of manufacture method of peppery duck neck - Google Patents
A kind of manufacture method of peppery duck neck Download PDFInfo
- Publication number
- CN106261832A CN106261832A CN201610720774.0A CN201610720774A CN106261832A CN 106261832 A CN106261832 A CN 106261832A CN 201610720774 A CN201610720774 A CN 201610720774A CN 106261832 A CN106261832 A CN 106261832A
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- China
- Prior art keywords
- duck neck
- manufacture method
- peppery
- water
- boiled
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- 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 present invention provides the manufacture method of a kind of peppery duck neck, comprises the following steps: 1) after the peeling of duck neck, clean with clear water, immerse in cool brine and pickle 5 hours；2) the duck neck pickled is put into boiling water boils continuously 8 10 minutes；3) by 2) in boiled duck neck water add monosodium glutamate, Pericarpium Zanthoxyli, dry spicy, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Zingiberis powder, Radix Codonopsis, chicken essence, dark soy sauce, white sugar, the boiled prepared thick gravy of big fire；4) in boiled thick gravy, add pass fire natural cooling after duck neck carries out vexed boiling carry out stew in soy sauce；5) it is sale after edible or cooled packaging after taking the dish out of the pot.Present invention process is simple, easy to make.
Description
Technical field
The present invention relates to food processing field, particularly to the manufacture method of a kind of peppery duck neck.
Background technology
Duck neck is that people go with rice or bread one of the most universal food of leisure.The most common duck neck processed, during cold drinks and snachs
Or the overweight delicate flavour having hidden duck itself of flavoring agent taste, or have fishy smell, have a strong impact on the appetite of client.
Summary of the invention
It is an object of the invention to solve the defect that above-mentioned prior art exists, it is provided that the system of a kind of delicious peppery duck neck
Make method.The purpose of the present invention is achieved through the following technical solutions:
The manufacture method of a kind of peppery duck neck, comprises the following steps:
1), after the peeling of duck neck, clean with clear water, immerse in cool brine and pickle 5 hours；
2) the duck neck pickled is put in boiling water boil continuously 8-10 minute；
3) by 2) in boiled the water of duck neck and added monosodium glutamate, Pericarpium Zanthoxyli, dry spicy, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Zingiberis powder, Radix Codonopsis, chicken essence, old
Take out, white sugar, the boiled prepared thick gravy of big fire；
4) in boiled thick gravy, add pass fire natural cooling after duck neck carries out vexed boiling carry out stew in soy sauce；
5) it is sale after edible or cooled packaging after taking the dish out of the pot.
The concentration of the cool brine described in step 1) be every 100 weight portions water in add 3-5 weight portion salt.
Step 2) described in the duck neck that boiling water consumption is every 100 weight portions add the water of 200 weight portions.
In thick gravy described in step 3), the amount adding adjuvant in the duck neck according to every 100 weight portions is: monosodium glutamate: 0.5-1,
Pericarpium Zanthoxyli 1-2, dry spicy 3-4, Fructus Tsaoko 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8-1.2, anistree 0.8-1.2, Rhizoma Zingiberis powder 0.1-0.2, Radix Codonopsis 1-2, chicken essence
0.1-0.2, dark soy sauce 1-2, white sugar 3-5.
The time of simmering described in step 4) is 5-8 minute, and the natural cooling stew in soy sauce time is not less than two hours.
Step 2) described in boiling water in be also added into 1-2 gram of white vinegar and 10-15 gram of cooking wine.
Preferably, the duck neck that duck neck is non-swimmer described in step 1).
It is an advantage of the current invention that the duck neck using above-mentioned processing method to make, eliminate a large amount of fishy smell of duck neck itself,
Composition proportion is reasonable, and technique is simple, makes, easy to use, and finished product color and luster is good, and without stink smell, duck is aromatic strongly fragrant, mouthfeel remarkably,
Without any pigment in adjuvant.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
The manufacture method of a kind of peppery duck neck, comprises the following steps:
1), after the peeling of duck neck, clean with clear water, immerse in cool brine and pickle 5 hours；
2) the duck neck pickled is put in boiling water boil continuously 8-10 minute；
3) by 2) in boiled the water of duck neck and added monosodium glutamate, Pericarpium Zanthoxyli, dry spicy, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Zingiberis powder, Radix Codonopsis, chicken essence, old
Take out, white sugar, the boiled prepared thick gravy of big fire；
4) in boiled thick gravy, add pass fire natural cooling after duck neck carries out vexed boiling carry out stew in soy sauce；
5) it is sale after edible or cooled packaging after taking the dish out of the pot.
The concentration of the cool brine described in step 1) be every 100 weight portions water in add 3-5 weight portion salt.
Step 2) described in the duck neck that boiling water consumption is every 100 weight portions add the water of 200 weight portions.
In thick gravy described in step 3), the amount adding adjuvant in the duck neck according to every 100 weight portions is: monosodium glutamate: 0.5-1,
Pericarpium Zanthoxyli 1-2, dry spicy 3-4, Fructus Tsaoko 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8-1.2, anistree 0.8-1.2, Rhizoma Zingiberis powder 0.1-0.2, Radix Codonopsis 1-2, chicken essence
0.1-0.2, dark soy sauce 1-2, white sugar 3-5.
The time of simmering described in step 4) is 5-8 minute, and the natural cooling stew in soy sauce time is not less than two hours.
Step 2) described in boiling water in be also added into 1-2 gram of white vinegar and 10-15 gram of cooking wine.
Preferably, the duck neck that duck neck is non-swimmer described in step 1).
Embodiment one:
The concentration of the cool brine described in step 1) be every 100 weight portions water in add the salt of 3 weight portions.
Step 2) described in the duck neck that boiling water consumption is every 100 weight portions add the water of 200 weight portions.
In thick gravy described in step 3), the amount adding adjuvant in the duck neck according to every 100 weight portions is: monosodium glutamate: 0.5, flower
Green pepper 1, dry spicy 3, Fructus Tsaoko 1, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.8, anistree 0.8, Rhizoma Zingiberis powder 0.1, Radix Codonopsis 1, chicken essence 0.1, dark soy sauce 1, white sugar 3.
The time of simmering described in step 4) is 5 minutes, and the natural cooling stew in soy sauce time is not less than two hours.
Step 2) described in boiling water in be also added into 1 gram of white vinegar and 10 grams of cooking wine.
Embodiment two:
The concentration of the cool brine described in step 1) be every 100 weight portions water in add the salt of 4 weight portions.
Step 2) described in the duck neck that boiling water consumption is every 100 weight portions add the water of 200 weight portions.
In thick gravy described in step 3), the amount adding adjuvant in the duck neck according to every 100 weight portions is: monosodium glutamate: 0.8, flower
Green pepper 1.5, dry spicy 3.5, Fructus Tsaoko 1.5, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1, anistree 1, Rhizoma Zingiberis powder 0.1, Radix Codonopsis 1.5, chicken essence 0.1, dark soy sauce 1.5, white sugar 4.
The time of simmering described in step 4) is 7 minutes, and the natural cooling stew in soy sauce time is not less than two hours.
Step 2) described in boiling water in be also added into 1 gram of white vinegar and 12 grams of cooking wine.
Embodiment three:
The concentration of the cool brine described in step 1) be every 100 weight portions water in add the salt of 5 weight portions.
Step 2) described in the duck neck that boiling water consumption is every 100 weight portions add the water of 200 weight portions.
In thick gravy described in step 3), the amount adding adjuvant in the duck neck according to every 100 weight portions is: monosodium glutamate: 1, Pericarpium Zanthoxyli
2, dry spicy 4, Fructus Tsaoko 2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1.2, anistree 1.2, Rhizoma Zingiberis powder 0.2, Radix Codonopsis 2, chicken essence 0.2, dark soy sauce 2, white sugar 5.
The time of simmering described in step 4) is 8 minutes, and the natural cooling stew in soy sauce time is not less than two hours.
Step 2) described in boiling water in be also added into 2 grams of white vinegars and 15 grams of cooking wine.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (7)
1. the manufacture method of a peppery duck neck, it is characterised in that comprise the following steps:
1), after the peeling of duck neck, clean with clear water, immerse in cool brine and pickle 5 hours；
2) the duck neck pickled is put in boiling water boil continuously 8-10 minute；
3) by 2) in boiled the water of duck neck and added monosodium glutamate, Pericarpium Zanthoxyli, dry spicy, Fructus Tsaoko, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Rhizoma Zingiberis powder, Radix Codonopsis, chicken essence, old
Take out, white sugar, the boiled prepared thick gravy of big fire；
4) in boiled thick gravy, add pass fire natural cooling after duck neck carries out vexed boiling carry out stew in soy sauce；
5) it is sale after edible or cooled packaging after taking the dish out of the pot.
2. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: the concentration of the cool brine described in step 1)
For the water of every 100 weight portions adds the salt of 3-5 weight portion.
3. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: step 2) described in boiling water consumption be every
The duck neck of 100 weight portions adds the water of 200 weight portions.
4. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: in the thick gravy described in step 3), according to
The amount adding adjuvant in the duck neck of every 100 weight portions is: monosodium glutamate: 0.5-1, Pericarpium Zanthoxyli 1-2, dry spicy 3-4, Fructus Tsaoko 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.8-1.2, anistree 0.8-1.2, Rhizoma Zingiberis powder 0.1-0.2, Radix Codonopsis 1-2, chicken essence 0.1-0.2, dark soy sauce 1-2, white sugar 3-5.
5. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: the time of simmering described in step 4) is 5-
8 minutes, the natural cooling stew in soy sauce time was not less than two hours.
6. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: step 2) described in boiling water in be additionally added
1-2 gram of white vinegar and 10-15 gram of cooking wine.
7. the manufacture method of the peppery duck neck as described in claim 1, it is characterised in that: the duck neck described in step 1) is drought duck
The duck neck of son.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720774.0A CN106261832A (en) | 2016-08-25 | 2016-08-25 | A kind of manufacture method of peppery duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610720774.0A CN106261832A (en) | 2016-08-25 | 2016-08-25 | A kind of manufacture method of peppery duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261832A true CN106261832A (en) | 2017-01-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610720774.0A Withdrawn CN106261832A (en) | 2016-08-25 | 2016-08-25 | A kind of manufacture method of peppery duck neck |
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| Country | Link |
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| CN (1) | CN106261832A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307311A (en) * | 2017-08-16 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | A kind of pungent duck neck of long-acting quality-guaranteeing phase stew in soy sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524818A (en) * | 2011-12-31 | 2012-07-04 | 北京红螺食品有限公司 | Seasoned duck product and preparation method thereof |
| CN104222988A (en) * | 2014-09-12 | 2014-12-24 | 三明温氏食品有限公司 | Brine harmless to stomach and method for preparing duck neck by adopting brine |
| 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 |
| CN105533472A (en) * | 2015-12-23 | 2016-05-04 | 安徽王家坝生态农业有限公司 | Fermented black rice heart tonifying and nerve calming duck neck |
-
2016
- 2016-08-25 CN CN201610720774.0A patent/CN106261832A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524818A (en) * | 2011-12-31 | 2012-07-04 | 北京红螺食品有限公司 | Seasoned duck product and preparation method thereof |
| CN104222988A (en) * | 2014-09-12 | 2014-12-24 | 三明温氏食品有限公司 | Brine harmless to stomach and method for preparing duck neck by adopting brine |
| 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 |
| CN105533472A (en) * | 2015-12-23 | 2016-05-04 | 安徽王家坝生态农业有限公司 | Fermented black rice heart tonifying and nerve calming duck neck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107307311A (en) * | 2017-08-16 | 2017-11-03 | 安徽省启示录餐饮管理有限公司 | A kind of pungent duck neck of long-acting quality-guaranteeing phase stew in soy sauce and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |