Making technology of duck necks in brown sauce
A sauce-flavored duck neck and preparation technology, which is applied to the functions of food ingredients, food ingredients as anti-microbial preservation, food preservation, etc., can solve the problems of greasy taste of lo-mei, side effects of human body, and poor selling of lo-mei, so as to achieve good absorption , improve utilization rate, and reduce cost
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Embodiment 1
[0030] The preparation technology of the sauce-flavored duck neck of the present embodiment comprises the following steps:
[0031] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it with cold water, remove the blood foam, rinse it well, add 1000 parts of water again, boil it and simmer for 2 hours on low heat to get big bone soup;
[0032] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle with white sugar to marinate for 20 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 10 minutes after the water boils, then heat on low heat for 10 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;
[0033] (3) Packing material: pack 3 parts of tangerine peel, 10 parts of hawthorn slices, 3 parts of dried lemon slices, 5 parts of lotus leaves, 3 parts of ginger, 5 parts of...
Embodiment 2
[0038] The preparation technology of the sauce-flavored duck neck of the present embodiment comprises the following steps:
[0039] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1500 parts of water again, boil it and simmer for 4 hours on low heat to get big bone soup;
[0040] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar to marinate for 30 minutes, after marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 20 minutes after the water boils, then heat on low heat for 15 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;
[0041] (3) Packing material: pack 5 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 10 parts of lotus leaves, 5 parts of ginger, 10 parts...
Embodiment 3
[0046] The preparation technology of sauce-flavored duck neck comprises the following steps:
[0047] (1) Preparation of big bone soup: Take 750 parts of big bone, boil it in cold water, remove the blood foam, rinse it well, add 1200 parts of water again, boil it and simmer for 3 hours on low heat to get big bone soup;
[0048] (2) Preparation of raspberry juice: Pick fresh raspberries, remove the mulberry branches at the back, wash them, drain the water, put them in a casserole and sprinkle them with white sugar and marinate for 25 minutes. After marinating, add water to the casserole Heat on high heat, continue to heat on high heat for 15 minutes after the water boils, and then heat on low heat for 12 minutes, filter the boiled raspberry liquid residue to obtain raspberry juice;
[0049] (3) Packing materials: put 3 parts of tangerine peel, 15 parts of hawthorn slices, 5 parts of dried lemon slices, 5 parts of lotus leaves, 5 parts of ginger, 5 parts of plums, 5 parts of wil...
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