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Preparation method of sour-sweet cold-eaten duck necks

A technology of duck neck and sweetness, which is applied in the field of preparation of sweet and sour cold-eating duck neck, can solve the problems of not very high beneficial degree, not very good taste of duck neck, and not very good effect of removing fishy smell from duck neck, and achieves Remove or lighten dark spots, inhibit keratinocyte cohesion and pigmentation, and increase fragility

Pending Publication Date: 2020-11-27
益阳厚德食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But this invention is in actual use process, although adopted red wine and lemon juice to increase the sour-sweet fragrance of duck neck, all can have certain additive in the middle of red wine and lemon juice, the beneficial degree to human body is not very high simultaneously, and present The effect of removing fishy smell with duck neck is not very good, not only that, but the taste of duck neck is not very good

Method used

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  • Preparation method of sour-sweet cold-eaten duck necks

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preparation example Construction

[0023] see figure 1 , the present invention provides a technical solution: a preparation method of cold-eating duck neck with sweet and sour taste, 80-120 parts of duck neck, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of licorice, sweet 2-7 parts of chrysanthemum, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of table salt, 2-5 parts of star anise, 1-3 parts of dark soy sauce, 1-4 parts of green onion and 1-5 parts of ginger.

[0024] Further, 80 parts of duck neck, 1 part of kiwi juice, 1 part of pomegranate juice, 1 part of licorice, 2 parts of stevia, 1 part of rice wine, 1 part of white vinegar, 1 part of table salt, 2 parts of star anise, 1 part of dark soy sauce, 1 part of green onion 1 part and 1 part ginger.

[0025] Further, 100 parts of duck neck, 6 parts of kiwi juice, 5 parts of pomegranate juice, 3 parts of licorice, 4 parts of stevia, 2 parts of rice wine, 2 parts of white vinegar, 2 parts of table salt, 3 parts of...

Embodiment 1

[0036] The duck neck material includes the following raw materials and their weight fractions: 80 parts of duck neck, 1 part of kiwi juice, 1 part of pomegranate juice, 1 part of licorice, 2 parts of stevia, 1 part of rice wine, 1 part of white vinegar, and 1 part of table salt , 2 parts star anise, 1 part dark soy sauce, 1 part green onion and 1 part ginger.

[0037] The preparation steps are as follows:

[0038] a. taking the above-mentioned raw materials according to parts by weight;

[0039] Step 1: Sprinkle baking soda evenly on the surface of the duck neck. After leaving it for a period of time, clean the duck neck with ultrasonic cleaning equipment, slice the ginger, and put the treated duck neck into boiling water to cook quickly on high heat. , after the fast cooking is completed, quickly put the duck neck into the tank filled with ice cubes, and use the ice cubes to quickly cool the duck neck;

[0040] Step 2: Add kiwi juice, pomegranate juice, licorice, stevia, ri...

Embodiment 2

[0044] The duck neck material includes the following raw materials and their weight fractions: 100 parts of duck neck, 6 parts of kiwi juice, 5 parts of pomegranate juice, 3 parts of licorice, 4 parts of stevia, 2 parts of rice wine, 2 parts of white vinegar, and 2 parts of table salt , 3 parts star anise, 2 parts dark soy sauce, 2 parts green onion and 4 parts ginger.

[0045] The preparation steps are as follows:

[0046] a. taking the above-mentioned raw materials according to parts by weight;

[0047] Step 1: Sprinkle baking soda evenly on the surface of the duck neck. After leaving it for a period of time, clean the duck neck with ultrasonic cleaning equipment, slice the ginger, and put the treated duck neck into boiling water to cook quickly on high heat. , after the fast cooking is completed, quickly put the duck neck into the tank filled with ice cubes, and use the ice cubes to quickly cool the duck neck;

[0048] Step 2: Add kiwi juice, pomegranate juice, licorice, st...

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Abstract

The invention discloses a preparation method of sour-sweet cold-eaten duck necks. The sour-sweet cold-eaten duck necks are prepared from 80-120 parts of duck necks, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of edible salt, 2-5 parts of star anises, 1-3 partsof dark soy sauce, 1-4 parts of scallion and 1-5 parts of ginger. The kiwi fruit juice, the pomegranate juice, the liquorice and the stevia rebaudiana are added, the kiwi fruit juice and the pomegranate juice which respectively have sour and sweet tastes are used as main materials of duck neck sour-sweet taste. The two fruits are utilized, no any additive is added, the product is pure natural, thekiwi fruit juice and the pomegranate juice also have the effects of inhibiting the cohesion of keratin cells and the precipitation of pigment, effectively removing or desalinating dark spots, and improving dry or oily skin. In addition, the liquorice and the stevia rebaudiana can be used as auxiliary materials for a sweet taste, and meanwhile, the liquorice and the stevia rebaudiana can effectively relieve weakness of the spleen and the stomach, tiredness, weakness, palpitation, shortness of breath, coughing and excessive phlegm.

Description

technical field [0001] The invention relates to the technical field of production of sweet and sour cold duck neck, in particular to a preparation method of cold sweet and sour duck neck. Background technique [0002] Duck neck is one of the famous traditional snacks in Hunan, Hubei, Sichuan and other places. It originated in Changde in the Dongting Lake area of ​​the Qing Dynasty, and spread to Sichuan and Hubei via Hunan. It has become popular all over the country in recent years. Duck neck has high protein content and low fat content, and is a relatively healthy food. The existing duck necks on the market are mainly divided into two categories. One is sauce-flavored, and the other is spicy. The spicy taste is fragrant, spicy, salty, and fresh, but it is more irritating, and it is difficult for people who don't like spicy food to accept it. The sauce-flavored duck neck is less irritating, but it is not easy to cover up the fishy smell of the duck neck. Therefore, a prepar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L13/50A23L13/20A23L13/40A23L13/70A23L19/00A23L5/20A23L5/30
CPCA23L13/50A23L13/20A23L13/428A23L13/70A23L19/09A23L5/276A23L5/32
Inventor 段传明段文鑫
Owner 益阳厚德食品有限公司
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