Technology for preparing duck neck
A preparation process and duck neck technology, applied in the functions of food ingredients, preservation of food ingredients as antimicrobials, and food ingredients as antioxidants, etc., can solve the problems of greasy taste of loin, side effects of human body, and difference in lo-mei sales, and achieve no Toxic side effects, prolonged shelf life, and the effect of inhibiting enzyme activity
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Embodiment 1
[0034] The preparation process of a duck neck of this embodiment includes the following steps:
[0035] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;
[0036] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;
[0037] (3) Combine 400 parts of big bone soup, 100 parts of soy sauce, 30 parts of baking soda, 3 parts of papain, 3 parts of edible starch, 3 parts of tangerine peel, 50 parts of raspberry juice, 10 parts of hawthorn slices, 3 parts ...
Embodiment 2
[0048] The preparation process of a duck neck of this embodiment includes the following steps:
[0049] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;
[0050] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;
[0051] (3) Combine 800 parts of big bone soup, 200 parts of soy sauce, 40 parts of baking soda, 5 parts of papain, 5 parts of edible starch, 5 parts of tangerine peel, 80 parts of raspberry juice, 15 parts of hawthorn slices, 5 parts ...
Embodiment 3
[0062] The preparation process of a duck neck of this embodiment includes the following steps:
[0063] (1) Preparation of Big Bone Soup: Take 750 parts of Big Bone, boil it in cold water, remove the blood foam, rinse it off, add 1000 parts of water again, boil, simmer for 2 hours, and get Big Bone Soup;
[0064] (2) Preparation of raspberry juice: pick the fresh raspberries to remove the mulberry branches and wash, drain the water, put it in a casserole and sprinkle with white sugar to marinate for 20 minutes. After marinating, add water to the casserole Heat it on high fire. After the water boils, continue to heat it on high fire for 10 minutes, then use low fire for 10 minutes to filter the boiled raspberry liquid residue to obtain raspberry juice;
[0065] (3) Combine 600 parts of big bone soup, 150 parts of soy sauce, 35 parts of baking soda, 4 parts of papain, 4 parts of edible starch, 4 parts of tangerine peel, 60 parts of raspberry juice, 12 parts of hawthorn slices, 4 parts ...
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