CN111990606A - Preparation method of sour and sweet cold-eating duck necks - Google Patents
Preparation method of sour and sweet cold-eating duck necks Download PDFInfo
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- CN111990606A CN111990606A CN202010803176.6A CN202010803176A CN111990606A CN 111990606 A CN111990606 A CN 111990606A CN 202010803176 A CN202010803176 A CN 202010803176A CN 111990606 A CN111990606 A CN 111990606A
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
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- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a preparation method of a sour-sweet cold-eating duck neck, which comprises 80-120 parts of duck neck, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of salt, 2-5 parts of anise, 1-3 parts of dark soy sauce, 1-4 parts of shallot and 1-5 parts of ginger. The kiwi fruit juice and the pomegranate juice are added to the duck neck sour-sweet taste seasoning, and the kiwi fruit juice and the pomegranate juice are utilized, and are respectively used as main materials of the duck neck sour-sweet taste seasoning.
Description
Technical Field
The invention relates to the technical field of production of sour and sweet cold-eating duck necks, and particularly relates to a preparation method of the sour and sweet cold-eating duck necks.
Background
Duck neck is one of the traditional famous snacks in Hunan, Hubei and Sichuan, the earliest origin is from Changde in Qing Dynasty lake region, from Hunan to Sichuan and Hubei, and is popular nationwide in recent years. Duck necks have high protein content and low fat content, are relatively healthy foods, and the duck necks in the market are mainly classified into two types. One is sauce flavor, the other is spicy flavor, the spicy flavor is fragrant, spicy, salty and fresh, but the spicy flavor is strong, so that people who do not like spicy flavor are not easy to accept. The sauce-flavor duck neck has small irritation, but the fishy smell of the duck neck is not easy to cover, so that the preparation method of the cold-eating duck neck is provided.
Patent No. CN201810293428.8 discloses a preparation method of a sour and sweet cold-eating duck neck, which solves the technical problems that spicy duck necks have strong irritation and sauced duck necks have fishy smell in the prior art. The preparation method comprises the following steps: preparing raw materials; cleaning duck necks, and draining; cutting rhizoma Zingiberis recens into slices, decocting together with duck neck in boiling water, taking out, draining, and air cooling; adding red wine, lemon juice, vinegar, salt, brown sugar, fructus Tsaoko, fructus Anisi Stellati, and fructus Foeniculi, and pickling; heating rapeseed oil, putting the rapeseed oil into a duck neck, stir-frying, adding dark soy sauce, carrying out flavor improvement, coloring, and stir-frying and taking out; naturally cooling duck neck, packaging in aluminum foil bag for food, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing. The method has the advantages of simple process and simple and convenient operation, and the sour and sweet cold-eating duck neck prepared by the method has no fishy smell, small irritation and good taste.
However, in the actual use process of the duck neck deodorizing and deodorizing agent, although the red wine and the lemon juice are adopted to increase the sweet and sour flavor of the duck neck, certain additives exist in the red wine and the lemon juice, the red wine and the lemon juice are not very beneficial to human bodies, the fishy smell removing effect of the existing duck neck is not very good, and the taste of the duck neck is not very good.
Disclosure of Invention
The invention aims to provide a preparation method of a sour and sweet cold-eating duck neck, which solves the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a sour and sweet cold-eating duck neck comprises 80-120 parts of duck neck, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of salt, 2-5 parts of anise, 1-3 parts of dark soy sauce, 1-4 parts of green onion and 1-5 parts of ginger.
As a preferred embodiment of the present invention, 80 parts of duck neck, 1 part of kiwi fruit juice, 1 part of pomegranate juice, 1 part of licorice, 2 parts of stevia rebaudiana, 1 part of rice wine, 1 part of white vinegar, 1 part of salt, 2 parts of anise, 1 part of dark soy sauce, 1 part of shallot and 1 part of ginger.
As a preferred embodiment of the invention, the duck neck is 100 parts, the kiwi fruit juice is 6 parts, the pomegranate juice is 5 parts, the liquorice is 3 parts, the stevia rebaudiana is 4 parts, the rice wine is 2 parts, the white vinegar is 2 parts, the salt is 2 parts, the anise is 3 parts, the dark soy sauce is 2 parts, the green onion is 2 parts and the ginger is 4 parts.
As a preferred embodiment of the invention, 120 parts of duck neck, 10 parts of kiwi fruit juice, 10 parts of pomegranate juice, 5 parts of liquorice, 7 parts of stevia rebaudiana, 3 parts of rice wine, 3 parts of white vinegar, 3 parts of salt, 5 parts of anise, 3 parts of dark soy sauce, 4 parts of green onion and 5 parts of ginger.
As a preferred embodiment of the invention, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
As a preferred embodiment of the present invention, the food vacuum packaging machine in the fourth step may be one or more of a dual-chamber vacuum packaging machine, a rolling vacuum packaging machine and a bag type vacuum packaging machine.
As a preferred embodiment of the present invention, the ultrasonic cleaning device in the first step may be one or more of a full-automatic ultrasonic cleaning machine, an integrated desktop ultrasonic cleaning machine, and a single-tank ultrasonic cleaning device.
Compared with the prior art, the invention has the following beneficial effects:
the invention adds kiwi fruit juice, pomegranate juice, liquorice and stevia rebaudiana, can utilize kiwi fruit juice and pomegranate juice, the two fruits respectively have sour and sweet tastes and are used as main materials of duck neck sour and sweet tastes, the two fruits are utilized, the two fruits do not have any additive which are purely natural, simultaneously the kiwi fruit juice and the pomegranate juice, and also have the effects of inhibiting the cohesion of keratinocytes and the precipitation of pigments, effectively removing or lightening black specks and improving dry or oily skin, not only can utilize the liquorice and the stevia rebaudiana as sweet auxiliary materials, but also can effectively relieve weakness of spleen and stomach, fatigue and weakness, palpitation and short breath and cough and excessive phlegm, by adopting baking soda and an ultrasonic cleaning machine, the baking soda can be used for scattering on duck neck, the baking soda can be used for weak alkali, the protein in blood stains can be dissolved, and as the main component of the protein, amino acid can chemically react with alkali, the duck neck meat removing device can remove bloodstains so as to remove fishy smell, and meanwhile, the ultrasonic cleaning machine can efficiently decompose bloodstains and bacteria inside and outside the duck neck so as to avoid the bloodstains from aggravating the fishy smell of the duck neck.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a preparation method of a sour and sweet cold-eating duck neck of the invention;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a preparation method of a sour and sweet cold-eating duck neck comprises 80-120 parts of duck neck, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of salt, 2-5 parts of anise, 1-3 parts of dark soy sauce, 1-4 parts of green onion and 1-5 parts of ginger.
Further, 80 parts of duck neck, 1 part of kiwi fruit juice, 1 part of pomegranate juice, 1 part of liquorice, 2 parts of stevia rebaudiana, 1 part of rice wine, 1 part of white vinegar, 1 part of salt, 2 parts of anise, 1 part of dark soy sauce, 1 part of green onion and 1 part of ginger.
Further, 100 parts of duck neck, 6 parts of kiwi fruit juice, 5 parts of pomegranate juice, 3 parts of liquorice, 4 parts of stevia rebaudiana, 2 parts of rice wine, 2 parts of white vinegar, 2 parts of salt, 3 parts of anise, 2 parts of dark soy sauce, 2 parts of green onion and 4 parts of ginger.
Further, 120 parts of duck neck, 10 parts of kiwi fruit juice, 10 parts of pomegranate juice, 5 parts of liquorice, 7 parts of stevia rebaudiana, 3 parts of rice wine, 3 parts of white vinegar, 3 parts of salt, 5 parts of anise, 3 parts of dark soy sauce, 4 parts of green onion and 5 parts of ginger.
Further, the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
Further, the food vacuum packaging machine in the fourth step may be one or more of a double-chamber vacuum packaging machine, a rolling vacuum packaging machine and a bag type vacuum packaging machine.
Furthermore, the ultrasonic cleaning equipment in the first step can be one or more of a full-automatic ultrasonic cleaning machine, an integrated desktop ultrasonic cleaning machine and single-tank ultrasonic cleaning equipment.
Example one
The duck neck material comprises the following raw materials in parts by weight: 80 parts of duck neck, 1 part of kiwi fruit juice, 1 part of pomegranate juice, 1 part of liquorice, 2 parts of stevia rebaudiana, 1 part of rice wine, 1 part of white vinegar, 1 part of salt, 2 parts of anise, 1 part of dark soy sauce, 1 part of green onion and 1 part of ginger.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
Example two
The duck neck material comprises the following raw materials in parts by weight: 100 parts of duck neck, 6 parts of kiwi fruit juice, 5 parts of pomegranate juice, 3 parts of liquorice, 4 parts of stevia rebaudiana, 2 parts of rice wine, 2 parts of white vinegar, 2 parts of salt, 3 parts of anise, 2 parts of dark soy sauce, 2 parts of green onion and 4 parts of ginger.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
EXAMPLE III
The duck neck material comprises the following raw materials in parts by weight: 120 parts of duck neck, 10 parts of kiwi fruit juice, 10 parts of pomegranate juice, 5 parts of liquorice, 7 parts of stevia rebaudiana, 3 parts of rice wine, 3 parts of white vinegar, 3 parts of salt, 5 parts of anise, 3 parts of dark soy sauce, 4 parts of green onion and 5 parts of ginger.
The preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
The traditional duck neck data parameters are as follows:
| test items | Beneficial effects | Duck neck taste | Fishy smell of duck neck |
| Parameter index | Is low in | In general | Heavy load |
Example a duck neck data table 2 is as follows:
| test items | Beneficial effects | Duck neck taste | Fishy smell of duck neck |
| Parameter index | In general | Good effect | In general |
Example two duck neck data parameters table 3 is as follows:
| test items | Beneficial effects | Duck neck taste | Fishy smell of duck neck |
| Parameter index | In | Superior food | Light and slight |
Example three duck neck data parameters table 4 is as follows:
| test items | Beneficial effects | Duck neck taste | Fishy smell of duck neck |
| Parameter index | Superior food | Excellence in | Is close to none |
In summary, referring to the data comparison in tables 1, 2, 3 and 4, the invention can utilize kiwi fruit juice and pomegranate juice by adding kiwi fruit juice, licorice and stevia rebaudiana, wherein the two fruits respectively having sour and sweet tastes are used as the main materials of duck neck sour and sweet taste, and the two fruits are not only pure natural without any additives, but also have the effects of inhibiting keratinocyte cohesion and pigment precipitation, effectively removing or lightening black specks, and improving dry or oily skin, moreover, the liquorice and stevia rebaudiana can be used as sweet auxiliary materials, and simultaneously the liquorice and the stevia rebaudiana can effectively relieve weakness of spleen and stomach, tiredness, hypodynamia, palpitation, shortness of breath and cough and excessive phlegm, by adopting baking soda and an ultrasonic cleaner, not only can the baking soda be used on duck neck, the baking soda weak alkali is used, the duck neck meat flavor removing device has the advantages that protein in bloodstains can be dissolved, the main component amino acid of the protein can chemically react with alkali, the bloodstains can be removed, fishy smell can be removed, meanwhile, the bloodstains and bacteria inside and outside the duck neck can be efficiently decomposed by the aid of the ultrasonic cleaning machine, and accordingly the fishy smell of the duck neck is prevented from being aggravated by the bloodstains.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A preparation method of a sour and sweet cold-eating duck neck is characterized by comprising the following steps: 80-120 parts of duck neck, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of salt, 2-5 parts of anise, 1-3 parts of dark soy sauce, 1-4 parts of green onion and 1-5 parts of ginger.
2. The preparation method of the sour and sweet cold-eating duck neck according to claim 1, characterized in that: 80 parts of duck neck, 1 part of kiwi fruit juice, 1 part of pomegranate juice, 1 part of liquorice, 2 parts of stevia rebaudiana, 1 part of rice wine, 1 part of white vinegar, 1 part of salt, 2 parts of anise, 1 part of dark soy sauce, 1 part of green onion and 1 part of ginger.
3. The preparation method of the sour and sweet cold-eating duck neck according to claim 1, characterized in that: 100 parts of duck neck, 6 parts of kiwi fruit juice, 5 parts of pomegranate juice, 3 parts of liquorice, 4 parts of stevia rebaudiana, 2 parts of rice wine, 2 parts of white vinegar, 2 parts of salt, 3 parts of anise, 2 parts of dark soy sauce, 2 parts of green onion and 4 parts of ginger.
4. The preparation method of the sour and sweet cold-eating duck neck according to claim 1, characterized in that: 120 parts of duck neck, 10 parts of kiwi fruit juice, 10 parts of pomegranate juice, 5 parts of liquorice, 7 parts of stevia rebaudiana, 3 parts of rice wine, 3 parts of white vinegar, 3 parts of salt, 5 parts of anise, 3 parts of dark soy sauce, 4 parts of green onion and 5 parts of ginger.
5. The preparation method of the sour and sweet cold-eating duck neck according to claim 1, characterized in that: the preparation steps are as follows:
a. weighing the raw materials in parts by weight;
the method comprises the following steps: uniformly spreading sodium bicarbonate on the surface of a duck neck, cleaning the duck neck by using ultrasonic cleaning equipment after the duck neck is placed for a period of time, slicing ginger, putting the sliced ginger and the treated duck neck into boiling water to be quickly boiled with big fire, quickly putting the duck neck into a cylinder filled with ice blocks after the quick boiling is finished, and quickly cooling the duck neck by using the ice blocks;
step two: adding kiwi fruit juice, pomegranate juice, liquorice, stevia rebaudiana, rice wine, white vinegar, salt, star anise, scallion and ginger into the treated duck neck, uniformly stirring, and pickling;
step three: heating the rapeseed oil, stir-frying the duck neck by using a big pot, adding dark soy sauce, and carrying out flavor improvement and coloring;
step four: naturally cooling the fried duck neck, packaging into food aluminum foil bags, vacuum packaging with food vacuum packaging machine, sealing, and sterilizing.
6. The preparation method of the sour and sweet cold-eating duck neck according to claim 5, characterized in that: the food vacuum packaging machine in the fourth step can be one or more of a double-chamber vacuum packaging machine, a rolling vacuum packaging machine and a bag type vacuum packaging machine.
7. The preparation method of the sour and sweet cold-eating duck neck according to claim 5, characterized in that: the ultrasonic cleaning equipment in the first step can be one or more of a full-automatic ultrasonic cleaning machine, an integrated desktop ultrasonic cleaning machine and single-tank ultrasonic cleaning equipment.
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| CN108617978A (en) * | 2018-03-30 | 2018-10-09 | 成都天卤八部食品有限公司 | A kind of cold preparation method for eating duck neck of sour-sweet taste |
| CN109864242A (en) * | 2019-01-22 | 2019-06-11 | 界首市菁华科技信息咨询服务有限公司 | A kind of flavor sheep lung crisp chip processing method |
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| CN108617978A (en) * | 2018-03-30 | 2018-10-09 | 成都天卤八部食品有限公司 | A kind of cold preparation method for eating duck neck of sour-sweet taste |
| CN109864242A (en) * | 2019-01-22 | 2019-06-11 | 界首市菁华科技信息咨询服务有限公司 | A kind of flavor sheep lung crisp chip processing method |
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