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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.

Inactive Publication Date: 2015-07-22
TIANCHANG BAITAHU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the spicy duck necks currently on the market have the disadvantage of insufficient chewiness, slightly poor taste comfort, and the flavor is not easy to penetrate into the bone and is easy to break

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

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.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a production process of spicy duck neck. Background technique [0002] There are many ways to make duck neck, and red stewed duck neck is one of them. It belongs to sauce stewed food. There are spicy and tempting duck neck, sauced duck neck, etc. on the market. Hubei has become popular all over the country in recent years. Sauce and stewed foods are soaked in various spices, then air-dried, baked and other processes. , is a delicacy with wine. Duck neck itself is high in protein and low in fat, and has the functions of nourishing qi and tonifying deficiency, lowering blood fat and beautifying the skin. Fragrant and delicious, full of aftertaste, it is a snack food suitable for all ages. my country's traditional Chinese medicine believes that: ducks are cool, so eat them often to calm the liver and relieve fire. Sweet in taste, function of warming and nourishing, nouri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/312A23L1/315A23L1/314A23L1/318A23L1/29A23L13/20A23L13/40A23L13/50A23L13/70A23L33/00
CPCY02A40/90
Inventor 赵富新徐富山
Owner TIANCHANG BAITAHU FOOD
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