Production process for spicy duck neck
A production process, the technology of spicy duck, which is applied in the field of food processing, can solve the problems of poor taste comfort, flavor not easy to penetrate into the bone, and insufficient chewiness, so as to reduce the degree of fragmentation, ensure the integrity, and improve the taste.
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Embodiment 1
[0019] A spicy duck neck proposed by the present invention, its raw materials include: frozen duck neck, Chinese prickly ash, star anise, cinnamon, fennel, clove, licorice, amomum, salt, cooking wine, sodium nitrite, duck skeleton after blanching, ginger , green onion, vegetable oil, two gold bars, green pepper, ginger, bay leaves, angelica, licorice, grass fruit, cardamom, nutmeg, kaempferia, tangerine peel, mangosteen, ginger powder, radish seeds, cumin, pepper, vegetable oil, two gold bars , Green Zanthoxylum bungeanum, spicy essential oil and Zanthoxylum bungeanum essential oil, prepare as follows:
[0020] S1. Thaw the frozen duck neck in a thawing pool, maintain the water temperature at 5°C, and thaw for 10 hours. After it is completely thawed, remove the lymph nodes and fascia on the duck neck, and continue to soak in clean water until no blood is precipitated. Dealing with duck necks;
[0021] S2. Mix 12 parts of Zanthoxylum bungeanum powder, 16 parts of star anise po...
Embodiment 2
[0030] A spicy duck neck proposed by the present invention, its raw materials include: frozen duck neck, Chinese prickly ash, star anise, cinnamon, fennel, clove, licorice, amomum, salt, cooking wine, sodium nitrite, duck skeleton after blanching, ginger , green onion, vegetable oil, two gold bars, green pepper, ginger, bay leaves, angelica, licorice, grass fruit, cardamom, nutmeg, kaempferia, tangerine peel, mangosteen, ginger powder, radish seeds, cumin, pepper, vegetable oil, two gold bars , Green Zanthoxylum bungeanum, spicy essential oil and Zanthoxylum bungeanum essential oil, prepare as follows:
[0031] S1. Thaw the frozen duck neck in a thawing tank, maintain the water temperature at 6°C, and thaw for 8 hours. After it is completely thawed, remove the lymph nodes and fascia on the duck neck, and continue to soak in clean water until no blood is precipitated. Dealing with duck necks;
[0032] S2. Mix 14 parts of prickly ash powder, 11 parts of star anise powder, 12 pa...
Embodiment 3
[0041] A spicy duck neck proposed by the present invention, its raw materials include: frozen duck neck, Chinese prickly ash, star anise, cinnamon, fennel, clove, licorice, amomum, salt, cooking wine, sodium nitrite, duck skeleton after blanching, ginger , green onion, vegetable oil, two gold bars, green pepper, ginger, bay leaves, angelica, licorice, grass fruit, cardamom, nutmeg, kaempferia, tangerine peel, mangosteen, ginger powder, radish seeds, cumin, pepper, vegetable oil, two gold bars , Green Zanthoxylum bungeanum, spicy essential oil and Zanthoxylum bungeanum essential oil, prepare as follows:
[0042] S1. Thaw the frozen duck neck in a thawing pool, maintain the water temperature at 5°C, and thaw for 10 hours. After it is completely thawed, remove the lymph nodes and fascia on the duck neck, and continue to soak in clean water until no blood is precipitated. Dealing with duck necks;
[0043] S2, by weight, mix 12.5 parts of pepper powder, 15 parts of star anise powd...
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