CN103462053A - Spicy duck neck and preparation method thereof - Google Patents

Abstract

The invention relates to a spicy duck neck and a preparation method thereof. The spicy duck neck is prepared from the following raw materials: 500g of duck necks, 50-100g of dry red peppers, 10-25g of ginger pieces, 10-20g of scallion segments, 5g of anise, 2-4g of rhizoma kaempferiae, 1-2g of cinnamon, 4-8g of fennel, 3-5g of tsaoko amomum fruits, 10-15g of peppers, 0.5-1g of cloves, 2-4g of fructus amomi, 2-4g of Amomum kravanh, 3-6g of Lysimachia sikokiana, 0.5-1g of myrcia, 70-100g of refined salts, 5-10g of monosodium glutamate, 10-15g of red yeast rice, 5-8g of cooking wine, one chicken bone, 150-200g of edible oil and 0.1-0.2g of nitrite. The prepared spicy duck neck is red and bright in color and luster, tasty, spicy and fragrant, has aromatic flavor, can promote blood circulation and digestion function, and enhance appetite, and has antibacterial and blushing functions.

Description

A kind of spicy duck neck and preparation method thereof

Technical field

The present invention relates to a kind of leisure food, particularly a kind of spicy duck neck and preparation method thereof.

Background technology

Spicy duck neck is deeply to be subject to popular cuisines, is the best snacks of amusement and recreation, house travelling.But mostly existing, spicy duck neck in the market chews the strength deficiency, the shortcoming that the comfort level of taste is slightly poor.

The present invention is intended to improve the mouthfeel of spicy duck neck, makes it more chew strength; Promote the comfort level of taste simultaneously, make more consumers can accept spicy flavor.

Summary of the invention

The objective of the invention is to overcome the deficiencies in the prior art, a kind of spicy duck neck and preparation method thereof is provided.

The technical solution adopted in the present invention is:

A kind of spicy duck neck, this spicy duck neck is by comprising that following raw material prepares:

Duck neck 500 grams, chilli 50-100 gram, ginger piece 10-25 gram, green onion joint 10-20 gram, anistree 5 grams, kaempferia galamga 2-4 gram, cassia bark 1-2 gram, fennel seeds 4-8 gram, tsaoko 3-5 gram, Chinese prickly ash 10-15 gram, cloves 0.5-1 gram, fructus amomi 2-4 gram, cardamom 2-4 gram, Lysimachia sikokiana 3-6 gram, spiceleaf 0.5-1 gram, refined salt 70-100 gram, monosodium glutamate 5-10 gram, red yeast rice 10-15 gram, cooking wine 5-8 gram, one, chicken frame, edible oil 150-200 gram, nitrite 0.1-0.2 gram.

The present invention also provides the preparation method of above-mentioned spicy duck neck, comprises the steps:

1). the preliminary working of duck neck

The duck neck thaws, and after rinsing well, adds part refined salt and cooking wine, nitrite uniform mixing, and pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby;

2). the preparation of bright soup

Get clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;

3). pungent thick gravy processed

Chilli is cut into joint, and anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf are slightly steeped with clear water, draining; Red yeast rice enters pot, adds clear water to endure remarkably, then removes slag, and stays juice stand-by, i.e. red yeast rice water;

Clean pot is got angry, put into edible rusting to three one-tenth heat, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and ginger piece, the slightly stir-fry of green onion joint, mix bright soup and red yeast rice water, call in residue refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy;

4), stew in soy sauce

Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.

The beneficial effect that the present invention has:

The spicy duck neck that the present invention makes, the color and luster glow, aromatic flavour, the silk silk is tasty, spicy bright fragrant, stimulate circulation, short digestion, increase appetite, antibiotic, send out effect red.

The specific embodiment

Below in conjunction with specific embodiment, the invention will be further described, but do not limit protection scope of the present invention.

Embodiment 1

A kind of preparation method of spicy duck neck, comprise the steps:

1). the preliminary working of duck neck

500 gram duck necks are thawed, after rinsing well, add 10g refined salt and 5g cooking wine, the uniform mixing of 0.1g nitrite, pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby.

2). the preparation of bright soup

Get 2 jin, clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;

3), pungent thick gravy processed

Get 60 gram chilli and be cut into joint, 5 grams are anistree, 2 Keshans how, 1 gram cassia bark, 5 gram fennel seeds, 5 gram tsaokos, 1 gram cloves, 2 gram fructus amomis, 10 gram Chinese prickly ashes, 2 gram cardamoms, 3 gram Lysimachia sikokianas, 1 gram spiceleaf slightly steep with clear water, draining; 10 gram red yeast rices are entered to pot, add clear water 500 grams to endure remarkably, then remove slag, stay juice stand-by, i.e. red yeast rice water.

Clean pot is got angry, put into edible rusting to the three one-tenth heat of 150 grams, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and 15 gram ginger pieces, 10 slightly stir-frys of gram green onion joint, mix the bright soup of 500 grams and red yeast rice water, call in 80 gram refined salt, 8 gram monosodium glutamates boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy.

4), stew in soy sauce

Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.

Claims (2)

1. a spicy duck neck, it is characterized in that: this spicy duck neck is by comprising that following raw material prepares: duck neck 500 grams, chilli 50-100 gram, ginger piece 10-25 gram, green onion joint 10-20 gram, anistree 5 grams, kaempferia galamga 2-4 gram, cassia bark 1-2 gram, fennel seeds 4-8 gram, tsaoko 3-5 gram, Chinese prickly ash 10-15 gram, cloves 0.5-1 gram, fructus amomi 2-4 gram, cardamom 2-4 gram, Lysimachia sikokiana 3-6 gram, spiceleaf 0.5-1 gram, refined salt 70-100 gram, monosodium glutamate 5-10 gram, red yeast rice 10-15 gram, cooking wine 5-8 gram, one, chicken frame, edible oil 150-200 gram, nitrite 0.1-0.2 gram.

2. the preparation method of the described spicy duck neck of claim 1, is characterized in that: comprise the steps:

1). the preliminary working of duck neck

The duck neck thaws, and after rinsing well, adds part refined salt and cooking wine, nitrite uniform mixing, and pickled code flavor approximately 5 hours, take out, and with clear water, cleans, and then puts in the boiling water pot water that floats, and pulls out standby;

2). the preparation of bright soup

Get clear water, add one, chicken frame, little fire boils 1 hour (not adding any condiment in this process), cooks bright soup and pulls the chicken frame out, standby;

3). pungent thick gravy processed

Chilli is cut into joint, and anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf are slightly steeped with clear water, draining; Red yeast rice enters pot, adds clear water to endure remarkably, then removes slag, and stays juice stand-by, i.e. red yeast rice water;

Clean pot is got angry, put into edible rusting to three one-tenth heat, be lowered to chilli joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, cloves, fructus amomi, Chinese prickly ash, cardamom, Lysimachia sikokiana, spiceleaf and ginger piece, the slightly stir-fry of green onion joint, mix bright soup and red yeast rice water, call in residue refined salt, monosodium glutamate boiled after, change little fiery infusion 2 hours, to the pungent of overflowing, fragrance, the pungent thick gravy;

4), stew in soy sauce

Preliminary working, good duck neck is put in boiled pungent thick gravy, with moderate heat halogen, within 25 minutes, can close fire, allows the duck neck continue to soak 2 hours in the pungent thick gravy, pulls subsequently the cool piece of can cutting that dries in the air out and packs or directly eat, and makes spicy duck neck.