Nourishing intestine-moistening brine duck necks and preparation method thereof

Abstract

The invention discloses nourishing intestine-moistening brine duck necks and a preparation method thereof. The nourishing intestine-moistening brine duck necks are characterized by being prepared from the following raw materials in parts by weight: 400-410 parts of duck necks, 15-20 parts of white gourds, 10-11 parts of glutinous millet, 9-10 parts of sweet almonds, 9-10 parts of pork bones, 4-5 parts of ass-hide glue, 4-5 parts of fish roes, 25-27 parts of brown sugar water, 0.4-0.5 part of capsaicin, 4-5 parts of platycladi seeds, 2-3 parts of cassia seeds, 1-2 parts of eucommia barks, 3-4 parts of dwarf lilyturf turber, 2-3 parts of fruits of Chinese magnoliavine, 30-35 parts of table salt, 12-13 parts of cassia barks, 10-11 parts of peppers and 600-620 parts of brine. According to the preparation method disclosed by the invention, the raw materials are soaked in an aqueous solution of the capsaicin during processing, and the capsaicin not only has a certain bacteriostatic effect to prolong the shelf life of foods, but also has an anti-oxidation effect to reduce color changes caused by irradiation sterilization; and moreover, during cooking, the pork bones, vegetables and the like are added, so that the brine duck necks are nutritional, and also can achieve an effect of moistening intestines by matching with the Chinese medicinal herb components provided by the invention.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a nourishing and moistening salted duck neck and a preparation method thereof. Background technique [0002] The processing of meat products is divided into low temperature processing and high temperature processing. The use of low-temperature processed meat products can maintain the elasticity of meat fibers, and the products have a good chewing feeling, and the quality is obviously better than that of high-temperature processed meat products. Many low-temperature processed meat products maintain the best freshness and tenderness, and the curing and sterilization temperature is kept at 85-100°C, but without high-temperature curing and sterilization, some heat-resistant microorganisms and their spores are difficult to kill. Because of its cold sterilization properties, irradiation can not only maintain the freshness of meat products, but also have a significant killi...

AI Technical Summary

Problems solved by technology

However, irradiation treatment can induce and accelerate fat oxidation in meat products, resulting in discoloration and lower quality of meat products