CN112704197A - Preparation method of sauce-flavor duck necks - Google Patents

Preparation method of sauce-flavor duck necks Download PDF

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Publication number
CN112704197A
CN112704197A CN201911027665.0A CN201911027665A CN112704197A CN 112704197 A CN112704197 A CN 112704197A CN 201911027665 A CN201911027665 A CN 201911027665A CN 112704197 A CN112704197 A CN 112704197A
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CN
China
Prior art keywords
parts
marinating
duck
duck neck
soy sauce
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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.)
Withdrawn
Application number
CN201911027665.0A
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Chinese (zh)
Inventor
吴寅兵
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Xupu Longtan Natural Food Co ltd
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Xupu Longtan Natural Food Co ltd
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Filing date
Publication date
Application filed by Xupu Longtan Natural Food Co ltd filed Critical Xupu Longtan Natural Food Co ltd
Priority to CN201911027665.0A priority Critical patent/CN112704197A/en
Publication of CN112704197A publication Critical patent/CN112704197A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seasonings (AREA)
  • Beans For Foods Or Fodder (AREA)

Abstract

The invention discloses a preparation method of sauced duck necks, which comprises the following steps of 1: preparing materials; cleaning duck necks, and cutting the duck necks into 5-8 cm duck neck sections for later use; preparing marinating materials, wherein the marinating materials comprise sweet soybean paste, salt, light soy sauce, dark soy sauce, pepper, star anise, cassia bark, bay leaves, hot pepper and dried orange peel; step 2: pickling; uniformly coating vinegar and salt on the outer surface of the duck neck section, and standing for 1-2 hours; step 3: baking; placing the pickled duck neck section in an oven for baking, wherein the temperature is maintained at 150-200 ℃, and the baking time is 5-15 minutes; and 4, step 4: marinating; placing the marinating material in water, boiling to form marinating soup, placing the roasted duck neck section in the marinating soup, and boiling for 8-10 minutes; and 5: air drying; and fishing out the marinated duck neck section, smearing sesame oil, and airing the ventilated part for 5-20 hours. The preparation method of the sauce-flavor duck neck is easy to implement, and the duck neck has sauce-flavor taste.

Description

Preparation method of sauce-flavor duck necks
Technical Field
The invention belongs to the field of food processing, and relates to a preparation method of duck necks.
Background
The duck neck is a snack popular with people, and the existing duck neck has certain defects in taste, or is too spicy or too dry, and the taste needs to be improved, so that a novel duck neck preparation method is needed.
Disclosure of Invention
The preparation method of the duck neck has the characteristics of easiness in preparation and mellow taste of the duck neck.
The technical scheme adopted by the invention is as follows:
a preparation method of sauced duck necks is characterized by comprising the following steps:
step 1: preparing materials;
cleaning duck necks, and cutting the duck necks into 5-8 cm duck neck sections for later use;
preparing marinating materials, wherein the marinating materials comprise sweet soybean paste, salt, light soy sauce, dark soy sauce, pepper, star anise, cassia bark, bay leaves, hot pepper and dried orange peel;
step 2: pickling;
uniformly coating vinegar and salt on the outer surface of the duck neck section, and standing for 1-2 hours;
step 3: baking;
placing the pickled duck neck section in an oven for baking, wherein the temperature is maintained at 150-200 ℃, and the baking time is 5-15 minutes;
and 4, step 4: marinating;
placing the marinating material in water, boiling to form marinating soup, placing the roasted duck neck section in the marinating soup, and boiling for 8-10 minutes;
and 5: air drying;
and fishing out the marinated duck neck section, smearing sesame oil, and airing the ventilated part for 5-20 hours.
The mixture ratio of each component in the halogen material is as follows: the seasoning is prepared from, by weight, 100 parts of sweet soybean paste 20-30 parts, 3-5 parts of salt, 10-25 parts of light soy sauce, 10-25 parts of dark soy sauce, 3-5 parts of pepper, 3-5 parts of aniseed, 5-10 parts of cinnamon, 3-5 parts of myrcia, 5-10 parts of hot pepper and 5-10 parts of dried orange peel.
Specifically, the mixture ratio of each component in the halogen material is as follows: the seasoning is prepared from, by weight, 100 parts of sweet soybean paste 20-30 parts, 3-5 parts of salt, 10-25 parts of light soy sauce, 10-25 parts of dark soy sauce, 3-5 parts of pepper, 3-5 parts of aniseed, 5-10 parts of cinnamon, 3-5 parts of myrcia, 5-10 parts of hot pepper and 5-10 parts of dried orange peel.
The mixture ratio of each component in the halogen material is as follows: the seasoning is characterized by comprising, by weight, 100 parts of total mass, 25 parts of sweet soybean paste, 4 parts of salt, 15 parts of light soy sauce, 15 parts of dark soy sauce, 5 parts of pepper, 5 parts of star anise, 10 parts of cassia bark, 3 parts of bay leaves, 10 parts of hot pepper and 8 parts of dried orange peel.
In the step 4, the mass ratio of the halogen material to the water is 1: 3.
Has the advantages that:
the preparation method of the sauced duck neck provided by the invention has the following advantages:
1. the preparation method has the advantages of simple steps, short time consumption, easy implementation and suitability for batch production.
2. Adopts various spices, and has delicious and mellow taste.
The perfume includes: pricklyash peel, star anise, cassia bark, bay leaf and dried orange peel.
3. A small amount of pepper is added, which is particularly suitable for the lovers who like to eat spicy food.
4. No additive such as antiseptic, and is a green food.
In conclusion, the preparation method of the sauce-flavor duck neck is easy to implement, the duck neck has a fragrant and delicious taste as a whole, and the taste is pure, so that the sauce-flavor duck neck meets the taste of south China, particularly Hunan people.
Detailed Description
Embodiment 1, a preparation method of sauced duck necks is characterized by comprising the following steps:
step 1: preparing materials;
cleaning duck neck, and cutting into 6cm duck neck sections;
preparing marinating materials, wherein the marinating materials comprise sweet soybean paste, salt, light soy sauce, dark soy sauce, pepper, star anise, cassia bark, bay leaves, hot pepper and dried orange peel;
step 2: pickling;
uniformly coating vinegar and salt on the outer surface of the duck neck section, and standing for 2 hours;
step 3: baking;
placing the pickled duck neck section in an oven for baking, wherein the temperature is kept at 180 ℃, and the baking time is 10 minutes;
and 4, step 4: marinating;
placing the marinating material in water, boiling to form marinating soup, placing the baked duck neck section in the marinating soup, and boiling for 10 minutes;
and 5: air drying;
fishing out the marinated duck neck section, smearing sesame oil, and air drying in a ventilated place for 10 hours.
The mixture ratio of each component in the halogen material is as follows: the seasoning is characterized by comprising, by weight, 100 parts of total mass, 25 parts of sweet soybean paste, 4 parts of salt, 15 parts of light soy sauce, 15 parts of dark soy sauce, 5 parts of pepper, 5 parts of star anise, 10 parts of cassia bark, 3 parts of bay leaves, 10 parts of hot pepper and 8 parts of dried orange peel.
In the step 4, the mass ratio of the halogen material to the water is 1: 3.

Claims (4)

1. A preparation method of sauced duck necks is characterized by comprising the following steps:
step 1: preparing materials;
cleaning duck necks, and cutting the duck necks into 5-8 cm duck neck sections for later use;
preparing marinating materials, wherein the marinating materials comprise sweet soybean paste, salt, light soy sauce, dark soy sauce, pepper, star anise, cassia bark, bay leaves, hot pepper and dried orange peel;
step 2: pickling;
uniformly coating vinegar and salt on the outer surface of the duck neck section, and standing for 1-2 hours;
step 3: baking;
placing the pickled duck neck section in an oven for baking, wherein the temperature is maintained at 150-200 ℃, and the baking time is 5-15 minutes;
and 4, step 4: marinating;
placing the marinating material in water, boiling to form marinating soup, placing the roasted duck neck section in the marinating soup, and boiling for 8-10 minutes;
and 5: air drying;
and fishing out the marinated duck neck section, smearing sesame oil, and airing the ventilated part for 5-20 hours.
2. The preparation method of sauced duck necks as claimed in claim 1, wherein the mixture ratio of components in the marinating material is as follows: the seasoning is prepared from, by weight, 100 parts of sweet soybean paste 20-30 parts, 3-5 parts of salt, 10-25 parts of light soy sauce, 10-25 parts of dark soy sauce, 3-5 parts of pepper, 3-5 parts of aniseed, 5-10 parts of cinnamon, 3-5 parts of myrcia, 5-10 parts of hot pepper and 5-10 parts of dried orange peel.
3. The preparation method of sauced duck necks as claimed in claim 1, wherein the mixture ratio of components in the marinating material is as follows: the seasoning is characterized by comprising, by weight, 100 parts of total mass, 25 parts of sweet soybean paste, 4 parts of salt, 15 parts of light soy sauce, 15 parts of dark soy sauce, 5 parts of pepper, 5 parts of star anise, 10 parts of cassia bark, 3 parts of bay leaves, 10 parts of hot pepper and 8 parts of dried orange peel.
4. The preparation method of sauced duck necks as claimed in any one of claims 1 to 3, wherein the mass ratio of the marinating material to the water in step 4 is 1: 3.
CN201911027665.0A 2019-10-25 2019-10-25 Preparation method of sauce-flavor duck necks Withdrawn CN112704197A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201911027665.0A CN112704197A (en) 2019-10-25 2019-10-25 Preparation method of sauce-flavor duck necks

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201911027665.0A CN112704197A (en) 2019-10-25 2019-10-25 Preparation method of sauce-flavor duck necks

Publications (1)

Publication Number Publication Date
CN112704197A true CN112704197A (en) 2021-04-27

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN201911027665.0A Withdrawn CN112704197A (en) 2019-10-25 2019-10-25 Preparation method of sauce-flavor duck necks

Country Status (1)

Country Link
CN (1) CN112704197A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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

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Application publication date: 20210427