CN112704197A - Preparation method of sauce-flavor duck necks - Google Patents
Preparation method of sauce-flavor duck necks Download PDFInfo
- 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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- China
- Prior art keywords
- parts
- marinating
- duck
- duck neck
- soy sauce
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 48
- 210000003739 neck Anatomy 0.000 title claims abstract description 48
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 25
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 239000011248 coating agent Substances 0.000 claims abstract description 4
- 238000000576 coating method Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000005554 pickling Methods 0.000 claims abstract description 4
- 239000008159 sesame oil Substances 0.000 claims abstract description 4
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 4
- 235000021419 vinegar Nutrition 0.000 claims abstract description 4
- 239000000052 vinegar Substances 0.000 claims abstract description 4
- 241000722363 Piper Species 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 241000159443 Myrcia Species 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 229910052736 halogen Inorganic materials 0.000 description 6
- 150000002367 halogens Chemical class 0.000 description 6
- 241000723347 Cinnamomum Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021259 spicy food Nutrition 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
- 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
- A23L13/40—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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- 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
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.
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 |
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CN112704197A true CN112704197A (en) | 2021-04-27 |
Family
ID=75541084
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201911027665.0A Withdrawn CN112704197A (en) | 2019-10-25 | 2019-10-25 | Preparation method of sauce-flavor duck necks |
Country Status (1)
Country | Link |
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CN (1) | CN112704197A (en) |
Cited By (1)
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 |
-
2019
- 2019-10-25 CN CN201911027665.0A patent/CN112704197A/en not_active Withdrawn
Cited By (1)
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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PB01 | Publication | ||
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WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20210427 |