CN108576548A - The preparation process of sauced duck neck - Google Patents
The preparation process of sauced duck neck Download PDFInfo
- Publication number
- CN108576548A CN108576548A CN201810295565.5A CN201810295565A CN108576548A CN 108576548 A CN108576548 A CN 108576548A CN 201810295565 A CN201810295565 A CN 201810295565A CN 108576548 A CN108576548 A CN 108576548A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck neck
- pot
- sauced
- minutes
- 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 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 35
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 30
- 235000014347 soups Nutrition 0.000 claims abstract description 22
- 235000013995 raspberry juice Nutrition 0.000 claims abstract description 20
- 235000013547 stew Nutrition 0.000 claims abstract description 19
- 238000001802 infusion Methods 0.000 claims abstract description 17
- 239000004035 construction material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 239000000796 flavoring agent Substances 0.000 claims description 26
- 235000019634 flavors Nutrition 0.000 claims description 26
- 238000009835 boiling Methods 0.000 claims description 22
- 239000012267 brine Substances 0.000 claims description 19
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 19
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 16
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 14
- 238000005554 pickling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims description 11
- 244000131522 Citrus pyriformis Species 0.000 claims description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 9
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 108090000526 Papain Proteins 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 239000004365 Protease Substances 0.000 claims description 8
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 8
- 210000004369 blood Anatomy 0.000 claims description 8
- 229940055729 papain Drugs 0.000 claims description 8
- 235000019834 papain Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000052 vinegar Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000013339 cereals Nutrition 0.000 claims description 7
- 239000003818 cinder Substances 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 7
- 239000006260 foam Substances 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 235000019991 rice wine Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 claims description 4
- 229960002504 capsaicin Drugs 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 244000235659 Rubus idaeus Species 0.000 claims 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 19
- 230000000694 effects Effects 0.000 abstract description 18
- 229910052736 halogen Inorganic materials 0.000 abstract description 17
- 150000002367 halogens Chemical class 0.000 abstract description 17
- 239000000463 material Substances 0.000 abstract description 15
- 230000036541 health Effects 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000013882 gravy Nutrition 0.000 description 17
- 240000007651 Rubus glaucus Species 0.000 description 13
- 239000003205 fragrance Substances 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 7
- 108090000623 proteins and genes Proteins 0.000 description 7
- 102000004169 proteins and genes Human genes 0.000 description 7
- 240000003889 Piper guineense Species 0.000 description 6
- 239000004576 sand Substances 0.000 description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 150000007524 organic acids Chemical class 0.000 description 4
- 230000009102 absorption Effects 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 229940099112 cornstarch Drugs 0.000 description 2
- 229940088598 enzyme Drugs 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 244000189799 Asimina triloba Species 0.000 description 1
- 235000006264 Asimina triloba Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000009467 Carica papaya Nutrition 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010064571 Gene mutation Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- AYFVYJQAPQTCCC-UHFFFAOYSA-N Threonine Natural products CC(O)C(N)C(O)=O AYFVYJQAPQTCCC-UHFFFAOYSA-N 0.000 description 1
- 239000004473 Threonine Substances 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 238000009491 slugging Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000001131 transforming effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/18—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus
- A23L3/20—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials while they are progressively transported through the apparatus with transport along plates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
-
- 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
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses the preparation processes of sauced duck neck, include the following steps：(1) preparation of big bone soup；(2) preparation of raspberry juice；(3) construction materials contract；(4) infusion；(5) stew in soy sauce；(6) prepared by sauced duck neck.The preparation process is simple, and the proportioning of halogen material raw material is based on traditional Chinese medical theory and existing cooking skill, and the sauced duck neck being prepared is free of harmful components, and tasty mouthfeel, suitable for people of all ages, and with health role to stomach, long-term consumption is without side-effects to body.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to the preparation process of sauced duck neck.
Background technology
Fragrance, referring mainly to pepper, cloves, nutmeg, Chinese cassia tree etc. has the tropical plants of aromatic odor or anti-corrosion function, has
Pleasant aromatic odor can be used for the compound or mixture of preparing essence.By fragrance applications in cuisines, China
Through the history for having thousands of years.With the development of the times, our pursuit also increasingly diversification for taste of diet, and halogen gravy
A kind of dish that dish is often eaten in making for people's lives, taste is aromatic, salty fresh mellow, enjoys endless aftertastes, deep to be liked by everybody.System
Make preparation of the pot-stewed fowl key in brine, different composition of raw materials can make differently flavoured brine.The quality that thick gravy is prepared, will be straight
The color and luster for influencing pot-stewed meat or fowl and taste quality are connect, thick gravy generally can be divided into red salty sauce, yellow thick gravy, white thick gravy three categories.But mesh
Preceding common thick gravy formula in the market usually have condiment is excessive, after stew in soy sauce pot-stewed fowl sell difference, pot-stewed fowl mouthfeel it is greasy and edible after meeting
The defect of side effect is generated to human body.
Invention content
The purpose of the invention is to provide the preparation process of sauced duck neck, the preparation process is simple, halogen material raw material
Proportioning be based on traditional Chinese medical theory and existing cooking skill, the sauced duck neck being prepared is free of harmful components, and mouthfeel is fresh
U.S., suitable for people of all ages, with health role to stomach, long-term consumption is without side-effects to body.
To achieve the above object, the technical solution adopted by the present invention is as follows：
The preparation process of sauced duck neck, which is characterized in that include the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1000 again
It boils rear small fire for~1500 parts and simmers 2~4h, obtain big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 20~30 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened
It is heated 10~20 minutes with big fire, then is heated 10~15 minutes with small fire, boiled raspberry melt cinder is filtered, obtains covering basin
Sub- juice；
(3) construction materials contract：By 3~5 parts of dried orange peel, 10~15 parts of haw flakes, 3~5 parts of dry lemon tablet, 5~10 parts of lotus leaf, ginger 3
2~4 parts of~5 parts, 5~10 parts of plum and Radix Glycyrrhizae install tie-down with cloth bag, obtain flavor pack；
(4) infusion：10~20 parts of oil is poured into pot, 3~5 parts of Chinese prickly ash is added after pot heat thereto, will be spent after going out perfume (or spice)
Green pepper grain takes out, then 10~20 parts of smashed garlics are added into pot, and the big bone soup 400 got ready in addition step (1) into pot after stir-frying~
50~80 parts of the raspberry juice got ready in 500 parts and step (2), after liquid boiling in pot, sequentially add soy sauce 100~
200 parts, 30~40 parts of sodium bicarbonate, 3~5 parts of papain, 3~5 parts of food starch, 5~10 parts of rice wine, 5~8 parts of light-coloured vinegar；
The flavor pack that step (3) is got ready is put into wherein again after boiling, 2~4h of small fire infusion after boiling, you can obtain paste flavor brine；
(5) stew in soy sauce：300~500 parts of duck neck, peeled wash is taken to pickle 10 in 5~20 parts of salt of duck neck surface smear
It after~30 minutes, is put into the brine got ready in step (4), boils 1~3h of rear small fire stew in soy sauce, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 10 are uniformly smeared on surface~
30 parts of soy sauce after pickling 10~30 minutes, is sent into frying 5~10 minutes in Vacuum frying machine, you can obtain sauced duck neck.
Preferably, 5~10 parts of wild fragrant bacterium is also surrounded by the step (3) in flavor pack.
Preferably, in the step (4), infusion temperature is 95~100 DEG C.
Further, in the step (6), 0.3~0.6 part of capsaicine is also added in the soy sauce of smearing, and stir
It mixes uniformly.
Preferably, in the step (6), the fried vacuum degree of Vacuum frying machine is 0.091~0.092Mpa, frying temperature
It is 65~75 DEG C.
Further, in the step (6), after sauced duck neck is made, it is vacuum-packed, and carries out irradiation and goes out
Bacterium, irradiation dose 5kGy obtain packaged sauced duck neck.
Compared with prior art, the invention has the advantages that：
(1) halogen material raw material of the invention are natural food materials, and are raw material common in daily life, are not added
Add harmful preservative and additive etc., but its raw material synergistic effect makes it have the longer quality guarantee period.Its raw material
It is cheap and easy to get, it is at low cost, and its can multiple stew in soy sauce base-material and the setting of disposable flavor pack it is as reasonable, can effectively ensure that respectively
The value of raw material can get the maximum degree of application, and improve the utilization rate of fragrance.
(2) this material of plum has particularly been selected in raw material of the present invention, plum is containing there are many organic acid, vitamin, Huangs
Health care material necessary to the human bodies such as ketone and basic mineral, wherein 8 kinds of amino acid such as threonine contained and flavones etc. are extremely advantageous
It constitutes in human body protein and is normally carried out with metabolic function, the generation of the diseases such as angiocarpy can be prevented, be known as health food.
(3) this material of dry lemon tablet has particularly been selected in raw material of the present invention, and abundant citric acid is rich in lemon tablet,
With strong aroma, it can be used for modulation beverage dish, cosmetics and drug etc., also, it is rich in vitamin C, can have
Preventing phlegm from forming and stopping coughing, promote the production of body fluid stomach invigorating the effect of；Lemon tablet cooperates with haw flakes and greatly improves the appetite of people, and makes human body to pot-stewed meat or fowl
The absorptions such as halogen meat are more preferable；And lemon tablet cooperates with plum, the organic acid being rich in that can make albumen in the fabrication of spiced dish or meat
Matter is easily by human consumption, absorption and utilization, and the colloid in making bone etc. decomposites calcium and phosphorus, further, since what it was rich in
Organic acid is natural organic acids, and the role of antioxidant can be also served as in the preparation process of halogen gravy dish, and inhibitory enzyme activity prolongs
The storage life of long halogen gravy dish, and have no toxic side effect.
(4) main component of one of the raw material that present invention employs sodium bicarbonate as brine, sodium bicarbonate is sodium bicarbonate,
For alkaline matter, protein can be corroded, musculature is made to relax, to reach tenderizing effects, in addition, its acid ion cooperates with vinegar
Hydrogen ion can be that protein therein deviates isoelectric point by changing the acid-base value of meat, so that protein solubility is enhanced, carry
The moisture holding capacity of high meat, furthermore, discharge CO after heated2It can make short texture, cooperate with wild fragrant bacterium, lotus leaf and peppermint etc., can be improved
The elasticity and tenderness of halogen gravy dish keep its fresh perfume palatable, fat but not greasy, greatly increase its mouthfeel；.
(5) present invention employs edible corn starch, cornstarch, which has, makes food materials remove different flavouring, and vegetable is allowed to have bottom taste,
Be conducive to keep the mouthfeel of halogen gravy dish fresh and crisp, increase stability, oil suction emulsibility and the water-retaining property of halogen gravy dish；The starch is also
Thickener be can be used as to improve institutional framework, keep food to have adhesive well, make to be not easy to water shortage while it is not soft
Fracture etc., influences appearance, has the function of that it is made to look good, smell good and taste good；
(6) papain in raw material of the present invention mainly make the protein of food macromolecular be hydrolyzed into small-molecular peptides or
Amino acid is used for hydrolysising animal-plant protein, and the utilization of effective transforming protein matter greatly improves food value, reduces cost,
The digestion and absorption for being conducive to human body, can allow treated that halogen gravy dish is full using papain, illustrate Papain
Enzyme has water retention, while also having the effect for increasing crisp, slugging, water conservation, polishing.
(7) Radix Glycyrrhizae, Radix Glycyrrhizae has also been selected not only to have the work(of cough-relieving as a kind of common Chinese herbal medicine in raw material of the present invention
Effect, also has the function of anti-aging, lowering blood pressure and blood fat, anti-gene mutation and anticancer, cooperates with other raw material, then have
Nourishing yin to moisten dryness, the effect to promote the production of body fluid to quench thirst can neutralize the dry mouth and parching tongue after edible spiced dish or meat or pungent equal side effects just.
(8) there is lotus leaf, wild fragrant bacterium in raw material of the present invention, be that the material material seasoned as Titian uses, collaboration
Effect, can make the better tasting pure and fresh fresh perfume (or spice) of halogen gravy dish, and the water content of halogen gravy dish can be made to increase, final stew in soy sauce is made to go out
Product exquisiteness is without dry, the problem of avoiding overweight halogen gravy dish fragrance overrich, taste in the prior art and dysphagia.
(9) capsaicine is also additionally arranged in the present invention, capsaicine not only has certain bacteriostasis, can extend the guarantor of food
The matter phase also has oxidation resistant effect, can reduce the color change that brine is generated by irradiation sterilization, make the appearance of halogen gravy dish
More preferably；Also, wild fruit raspberry is added in brine, a kind of extractable coloring material effect is good, nutrition is extremely abundant, mouthfeel is pure
Positive substance is conducive to the halogen gravy dish that stew in soy sauce goes out and looks good, smell good and taste good.
(10) preparation process very simple of the invention, every raw material of use are also standing in family, are extremely easy to get, and
Last sauce frying process of wrapping up in also can be used common frying to substitute, and keep its operation more convenient.It is prepared using this technique
There is one layer of paste flavor layer on sauced duck neck surface, and very crisp and fragrant is palatable, and good appearance, sells lover.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
Embodiment 1
The preparation process of the sauced duck neck of the present embodiment, includes the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1000 again
Part boils rear small fire and simmers 2h, obtains big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 20 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 10 minutes, then heated 10 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry juice is obtained；
(3) construction materials contract：By 3 parts of dried orange peel, 10 parts of haw flakes, 3 parts of dry lemon tablet, 5 parts of lotus leaf, 3 parts of ginger, 5 parts of plum and sweet
2 parts of grass installs tie-down with cloth bag, obtains flavor pack；
(4) infusion：10 parts of oil is poured into pot, and 3 parts of Chinese prickly ash is added after pot heat thereto, takes pepper grain after going out perfume (or spice)
Go out, then 10 parts of smashed garlics are added into pot, is added into pot after stir-frying in 400 parts of the big bone soup and step (2) got ready in step (1)
50~80 parts of the raspberry juice got ready sequentially adds 100 parts of soy sauce, 30 parts of sodium bicarbonate, pawpaw egg after liquid boiling in pot
White 3 parts of enzyme, 3 parts of food starch, 5 parts of rice wine, 5 parts of light-coloured vinegar；The flavor pack that step (3) is got ready is put into wherein again after boiling,
2~4h of small fire infusion after boiling, you can obtain paste flavor brine；
(5) stew in soy sauce：300 parts of duck neck, peeled wash is taken to pickle after ten minutes, be put into the appropriate salt of duck neck surface smear
In the brine got ready in step (4), rear small fire stew in soy sauce 1h is boiled, Cold spiced duck neck is obtained；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 10 parts are uniformly smeared on surface
Soy sauce, pickle after ten minutes, be sent into frying 5 minutes in Vacuum frying machine, you can obtain sauced duck neck.
Embodiment 2
The preparation process of the sauced duck neck of the present embodiment, includes the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1500 again
Part boils rear small fire and simmers 4h, obtains big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 30 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 20 minutes, then heated 15 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry juice is obtained；
(3) construction materials contract：By 5 parts of dried orange peel, 15 parts of haw flakes, 5 parts of dry lemon tablet, 10 parts of lotus leaf, 5 parts of ginger, 10 parts of plum and
4 parts of Radix Glycyrrhizae installs tie-down with cloth bag, obtains flavor pack；
(4) infusion：20 parts of oil is poured into pot, and 5 parts of Chinese prickly ash is added after pot heat thereto, takes pepper grain after going out perfume (or spice)
Go out, then 20 parts of smashed garlics are added into pot, is added into pot after stir-frying in 500 parts of the big bone soup and step (2) got ready in step (1)
80 parts of the raspberry juice got ready sequentially adds 200 parts of soy sauce, 40 parts of sodium bicarbonate, papain after liquid boiling in pot
5 parts, 5 parts of food starch, 10 parts of rice wine, 8 parts of light-coloured vinegar；The flavor pack that step (3) is got ready is put into wherein again after boiling, boiling
Small fire infusion 4h afterwards, you can obtain paste flavor brine；
(5) stew in soy sauce：500 parts of duck neck, peeled wash is taken to be put after pickling 30 minutes in the suitable salt of duck neck surface smear
Enter in the brine got ready in step (4), boils rear small fire stew in soy sauce 3h, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 30 parts are uniformly smeared on surface
Soy sauce, after pickling 30 minutes, be sent into frying 10 minutes in Vacuum frying machine, you can obtain sauced duck neck, sauced duck neck is made
Afterwards, it is vacuum-packed, and carries out irradiation sterilization, irradiation dose 5kGy obtains packaged sauced duck neck.Wherein,
The fried vacuum degree of Vacuum frying machine is 0.091Mpa, and frying temperature is 65 DEG C.
Embodiment 3
The preparation process of sauced duck neck, includes the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1200 again
Part boils rear small fire and simmers 3h, obtains big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 25 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 15 minutes, then heated 12 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry juice is obtained；
(3) construction materials contract：By 3 parts of dried orange peel, 15 parts of haw flakes, 5 parts of dry lemon tablet, 5 parts of lotus leaf, 5 parts of ginger, 5 parts of plum, wild perfume
2 parts of 5 parts of bacterium and Radix Glycyrrhizae install tie-down with cloth bag, obtain flavor pack；
(4) infusion：15 parts of oil is poured into pot, and 4 parts of Chinese prickly ash is added after pot heat thereto, takes pepper grain after going out perfume (or spice)
Go out, then 15 parts of smashed garlics are added into pot, is added into pot after stir-frying in 450 parts of the big bone soup and step (2) got ready in step (1)
60 parts of the raspberry juice got ready sequentially adds 150 parts of soy sauce, 35 parts of sodium bicarbonate, papain after liquid boiling in pot
3 parts, 4 parts of food starch, 6 parts of rice wine, 6 parts of light-coloured vinegar；The flavor pack that step (3) is got ready is put into wherein again after boiling, boiling
2~4h of small fire infusion afterwards, you can obtain paste flavor brine.
(5) stew in soy sauce：400 parts of duck neck, peeled wash is taken to pickle after twenty minutes, put in the suitable salt of duck neck surface smear
Enter in the brine got ready in step (4), boils rear small fire stew in soy sauce 2h, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 15 parts are uniformly smeared on surface
Soy sauce, after pickling 15 minutes, be sent into frying 6 minutes in Vacuum frying machine, you can obtain sauced duck neck, after obtaining sauced duck neck,
It is vacuum-packed, and carries out irradiation sterilization, irradiation dose 5kGy obtains packaged sauced duck neck.Wherein, vacuum
The fried vacuum degree of Fryer is 0.092Mpa, and frying temperature is 75 DEG C.
Embodiment 4
The preparation process of sauced duck neck, which is characterized in that include the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1300 again
Part boils rear small fire and simmers 2.5h, obtains big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 28 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 18 minutes, then heated 14 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry juice is obtained；
(3) construction materials contract：By 4 parts of dried orange peel, 12 parts of haw flakes, 4 parts of dry lemon tablet, 8 parts of lotus leaf, 4 parts of ginger, 6 parts of plum, wild perfume
3 parts of 10 parts of bacterium and Radix Glycyrrhizae install tie-down with cloth bag, obtain flavor pack；
(4) infusion：10 parts of oil is poured into pot, and 3 parts of Chinese prickly ash is added after pot heat thereto, takes pepper grain after going out perfume (or spice)
Go out, then 10 parts of smashed garlics are added into pot, is added into pot after stir-frying in 450 parts of the big bone soup and step (2) got ready in step (1)
60 parts of the raspberry juice got ready sequentially adds 150 parts of soy sauce, 30 parts of sodium bicarbonate, papain after liquid boiling in pot
5 parts, 5 parts of food starch, 10 parts of rice wine, 8 parts of light-coloured vinegar；The flavor pack that step (3) is got ready is put into wherein again after boiling, boiling
Small fire infusion 3h afterwards, you can obtain paste flavor brine；
(5) stew in soy sauce：400 parts of duck neck, peeled wash is taken to be put after pickling 25 minutes in the suitable salt of duck neck surface smear
Enter in the brine got ready in step (4), boils rear small fire stew in soy sauce 1h, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 10 parts are uniformly smeared on surface
Soy sauce, pickle after ten minutes, be sent into frying 5 minutes in Vacuum frying machine, you can obtain sauced duck neck, after obtaining sauced duck neck,
It is vacuum-packed, and carries out irradiation sterilization, irradiation dose 5kGy obtains packaged sauced duck neck.Wherein, vacuum
The fried vacuum degree of Fryer is 0.092Mpa, and frying temperature is 75 DEG C.
Embodiment 5
The preparation process of sauced duck neck, includes the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, adds water 1000 again
Part boils rear small fire and simmers 2h, obtains big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into sand
It is 30 minutes marinated that it is sprinkled into white granulated sugar in pot, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 10 minutes, then heated 15 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry juice is obtained；
(3) construction materials contract：By 4 parts of dried orange peel, 14 parts of haw flakes, 3 parts of dry lemon tablet, 10 parts of lotus leaf, 5 parts of ginger, 10 parts of plum, open country
2 parts of 8 parts of fragrant bacterium and Radix Glycyrrhizae install tie-down with cloth bag, obtain flavor pack；
(4) infusion：15 parts of oil is poured into pot, and 4 parts of Chinese prickly ash is added after pot heat thereto, takes pepper grain after going out perfume (or spice)
Go out, then 15 parts of smashed garlics are added into pot, is added into pot after stir-frying in 450 parts of the big bone soup and step (2) got ready in step (1)
60 parts of the raspberry juice got ready sequentially adds 150 parts of soy sauce, 30 parts of sodium bicarbonate, papain after liquid boiling in pot
5 parts, 5 parts of food starch, 10 parts of rice wine, 5 parts of light-coloured vinegar；The flavor pack that step (3) is got ready is put into wherein again after boiling, boiling
Small fire infusion 3h afterwards, you can obtain paste flavor brine；
(5) stew in soy sauce：400 parts of duck neck, peeled wash is taken to be put after pickling 25 minutes in the suitable salt of duck neck surface smear
Enter in the brine got ready in step (4), boils rear small fire stew in soy sauce 1h, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：It is first peppery by 0.3~0.6 part after the Cold spiced duck neck obtained in step (5) taking-up is dried
Green pepper element is uniformly mixed with 10 portions of soy sauce, then mixture is uniformly applied to Cold spiced duck neck surface, is pickled after ten minutes, is sent into true
Frying 5 minutes in empty Fryer, you can obtain sauced duck neck, after obtaining sauced duck neck, it is vacuum-packed, and is irradiated
Sterilizing, irradiation dose 5kGy obtain packaged sauced duck neck.Wherein, the fried vacuum degree of Vacuum frying machine is
0.092Mpa, frying temperature are 75 DEG C.
Raw material of the present invention is substantially natural perfume material, and natural perfume material belongs to bouquet principles matter, if directly using,
May not necessarily have functions that, or even run counter to desire.It is therefore desirable to according to the moral character of fragrance, corresponding specially treated, ability are imposed
Its effect is set to give full play to, here it is " processings " of fragrance." too late then effect is hard to find, too then taste is opposite ", process whether
It is proper, directly affect the quality of fragrance, appropriate processing can reinforce the effect of fragrance and eliminate its side effect in consideration of it, this reality
It applies example and frying is carried out to the raw material for being partly suitable for high temperature frying, and in order to avoid fragrance overrich and not enough persistently, to corresponding
Raw material is impregnated using boiling water, by being processed to fragrance, is improved the utilization rate of fragrance, is made the best use of everything, fresh perfume (or spice) is prepared can
Mouthful, eat long it is oiliness, do not get angry, holding time longer halogen material.
Above-described embodiment is only the preferred embodiment of the present invention, should not be taken to limit protection scope of the present invention, but
All body design thought in the present invention and that mentally makes have no the change of essential meaning or polishing, the technology solved
Problem is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (6)
1. the preparation process of sauced duck neck, which is characterized in that include the following steps：
(1) preparation of big bone soup：750 parts of big bone is taken, is boiled with cold water, after going blood foam, is rinsed well, again plus water 1000~
It boils rear small fire for 1500 parts and simmers 2~4h, obtain big bone soup；
(2) preparation of raspberry juice：It wins the fresh subsequent ramulus mori of raspberry removal to clean, drains away the water, be put into marmite
It is 20~30 minutes marinated to be sprinkled into white granulated sugar, rear big fire heating will be added water to submerge after pickling well in marmite, continued after water is opened with big
Fire heating 10~20 minutes, then heated 10~15 minutes with small fire, boiled raspberry melt cinder is filtered, raspberry is obtained
Juice；
(3) construction materials contract：By 3~5 parts of dried orange peel, 10~15 parts of haw flakes, 3~5 parts of dry lemon tablet, 5~10 parts of lotus leaf, ginger 3~5
2~4 parts of part, 5~10 parts of plum and Radix Glycyrrhizae install tie-down with cloth bag, obtain flavor pack；
(4) infusion：10~20 parts of oil is poured into pot, 3~5 parts of Chinese prickly ash is added after pot heat thereto, is gone out pepper grain after perfume (or spice)
It takes out, then 10~20 parts of smashed garlics is added into pot, 400~500 parts of the big bone soup got ready in step (1) is added after stir-frying into pot
With 50~80 parts of the raspberry juice got ready in step (2), after liquid boiling in pot, sequentially add 100~200 parts of soy sauce,
30~40 parts of sodium bicarbonate, 3~5 parts of papain, 3~5 parts of food starch, 5~10 parts of rice wine, 5~8 parts of light-coloured vinegar；It waits boiling
The flavor pack that step (3) is got ready is put into wherein again afterwards, 2~4h of small fire infusion after boiling, you can obtain paste flavor brine；
(5) stew in soy sauce：300~500 parts of duck neck, peeled wash is taken to pickle 10~30 in 5~20 parts of salt of duck neck surface smear
After minute, it is put into the brine got ready in step (4), boils 1~3h of rear small fire stew in soy sauce, obtain Cold spiced duck neck；
(6) prepared by sauced duck neck：After the Cold spiced duck neck obtained in step (5) taking-up is dried, 10~30 parts are uniformly smeared on surface
Soy sauce, after pickling 10~30 minutes, be sent into frying 5~10 minutes in Vacuum frying machine, you can obtain sauced duck neck.
2. the preparation process of sauced duck neck according to claim 1, which is characterized in that in the step (3) in flavor pack
Also it is surrounded by 5~10 parts of wild fragrant bacterium.
3. the preparation process of sauced duck neck according to claim 2, which is characterized in that in the step (4), infusion temperature
It is 95~100 DEG C.
4. the preparation process of sauced duck neck according to claim 3, which is characterized in that in the step (6), in smearing
It also added 0.3~0.6 part of capsaicine in soy sauce, and stir evenly.
5. the preparation process of sauced duck neck according to claim 4, which is characterized in that in the step (6), vacuum frying
The fried vacuum degree of machine is 0.091~0.092Mpa, and frying temperature is 65~75 DEG C.
6. the preparation process of sauced duck neck according to claim 5, which is characterized in that in the step (6), paste flavor is made
After duck neck, it is vacuum-packed, and carries out irradiation sterilization, irradiation dose 5kGy obtains packaged sauced duck neck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810295565.5A CN108576548A (en) | 2018-04-04 | 2018-04-04 | The preparation process of sauced duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810295565.5A CN108576548A (en) | 2018-04-04 | 2018-04-04 | The preparation process of sauced duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576548A true CN108576548A (en) | 2018-09-28 |
Family
ID=63624393
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810295565.5A Pending CN108576548A (en) | 2018-04-04 | 2018-04-04 | The preparation process of sauced duck neck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576548A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495597A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of paste flavor brine |
| CN110495598A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of paste flavor brine |
| CN112352940A (en) * | 2020-10-24 | 2021-02-12 | 武汉精武人家食品工业园有限公司 | Duck product marinating material and duck product marinating method |
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN104473207A (en) * | 2014-12-30 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Production process for duck necks and duck wings |
| CN104621596A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Eyesight-improving duck neck and preparation method thereof |
| CN105558506A (en) * | 2014-10-12 | 2016-05-11 | 陈言花 | Marinating material for stewed duck with bean sauce |
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| CN106360401A (en) * | 2016-08-29 | 2017-02-01 | 方玉环 | Processing method of crisp fried chicken |
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN106722300A (en) * | 2016-11-28 | 2017-05-31 | 徐州惠农鸭业有限公司 | A kind of dried duck neck processing method |
-
2018
- 2018-04-04 CN CN201810295565.5A patent/CN108576548A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN105558506A (en) * | 2014-10-12 | 2016-05-11 | 陈言花 | Marinating material for stewed duck with bean sauce |
| CN104473207A (en) * | 2014-12-30 | 2015-04-01 | 南京欧嘉食品科技有限公司 | Production process for duck necks and duck wings |
| CN104621596A (en) * | 2015-01-27 | 2015-05-20 | 安徽香泉湖禽业有限公司 | Eyesight-improving duck neck and preparation method thereof |
| CN106262586A (en) * | 2016-08-09 | 2017-01-04 | 成都大龙燚餐饮管理有限公司 | A kind of preserved materials and using method thereof |
| CN106360401A (en) * | 2016-08-29 | 2017-02-01 | 方玉环 | Processing method of crisp fried chicken |
| CN106387688A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Health-care duck necks |
| CN106722300A (en) * | 2016-11-28 | 2017-05-31 | 徐州惠农鸭业有限公司 | A kind of dried duck neck processing method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110495597A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of paste flavor brine |
| CN110495598A (en) * | 2018-05-20 | 2019-11-26 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of paste flavor brine |
| CN112352940A (en) * | 2020-10-24 | 2021-02-12 | 武汉精武人家食品工业园有限公司 | Duck product marinating material and duck product marinating method |
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN108813399A (en) | A kind of preparation process of duck neck | |
| KR100883639B1 (en) | Production Method of Spicy Sauce for Chopped Roast Chicken and Chicken Soup, and Cooking Method Using This | |
| CN103099243A (en) | Instant sea cucumber producing method | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN105995669A (en) | Green instant oyster food with mustard and processing method thereof | |
| KR100715148B1 (en) | Haejang-guk using a short-necked clam | |
| CN110495568A (en) | A kind of preparation process of spiced beef | |
| CN110495598A (en) | A kind of preparation method of paste flavor brine | |
| CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN105614835A (en) | Water chestnut leek flower sauce and preparation method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN106307419A (en) | Beef seasoning marinade and method for manufacturing same | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN106174059A (en) | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof | |
| CN110495597A (en) | A kind of paste flavor brine | |
| KR100875081B1 (en) | Method for producing ascidian salted seafood using deep ocean water and ascidian salted seafood produced by the same | |
| CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
| CN110367475A (en) | A kind of preparation process of tea egg | |
| CN107410919A (en) | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof | |
| CN106307406A (en) | Goose flavoring marinade and preparation method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN105231415A (en) | Bamboo shoot appetizing sauce | |
| CN105394716A (en) | Spleen invigorating and food digesting multi-flavor chili sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180928 |
|
| WD01 | Invention patent application deemed withdrawn after publication |