The invention discloses a production process for a spicy duck neck. The spicy duck neck is prepared from a frozen duck neck,
pectin, Chinese prickly ash, star anise,
cassia bark, common fennel fruit, clove, licorice, villous
amomum fruit, salt, cooking
wine,
sodium nitrite, scalded duck skeleton, ginger, scallion,
plant oil,
Capsicum annuum, green Chinese prickly ash,
alpinia officinarum hance,
myrcia, dahurian
angelica root, tsaoko fruit, cardamom, netmeg,
kaempferia galamga, dried orange peel, grosvenor
momordica fruit, minced ginger, radish seed, cumin, pepper, spicy
essential oil, Chinese prickly ash
essential oil, etc. through unfreezing, preprocessing, dry
salting, marinating and cooking, wet
salting, baking and material blending. According to the invention, spicy taste infiltrates the bone of the duck neck, so the taste of the spicy duck neck is improved and the spicy duck neck is more chewy; and as the comfort level of taste is improved, more consumers are allowed to accept spicy taste, and the fragmentation degree of the duck neck is reduced.