CN104957653A - Making process for a duck neck - Google Patents
Making process for a duck neck Download PDFInfo
- Publication number
- CN104957653A CN104957653A CN201510139625.0A CN201510139625A CN104957653A CN 104957653 A CN104957653 A CN 104957653A CN 201510139625 A CN201510139625 A CN 201510139625A CN 104957653 A CN104957653 A CN 104957653A
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- CN
- China
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- duck neck
- duck
- duck necks
- pickling
- necks
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Abstract
The invention discloses a making process for a duck neck. The making process comprises the following steps: (1) material selection; (2) cleaning; (3) pickling; (4) cooking; (5) cooling and cutting; and (6) vacuum packaging. According to the invention, the steps of material selection, cleaning, pickling, cooking, cooling and cutting, and vacuum packaging are employed; during material selection, undersize duck necks are rejected and duck necks with good quality are left; during cleaning, duck skin, lymph and the like on the surfaces of the duck necks can be cleared, and the duck necks can be scalded in boiling water so as to preliminarily sterilize the duck necks to get rid of unwanted grease on the duck necks; the flavor of a plurality of seasonings is allowed to infiltrate into the duck necks during pickling, the duck necks are flavored after pickling for more than 30 hours, and the pickled duck necks can be preserved for a long time; cooking after pickling enables the duck necks to be cooked and better flavored; then the duck necks are cut, which facilitates packaging of the duck necks and picking of the duck necks for eating; and finally, the duck necks are packaged for selling.
Description
Technical field
The present invention relates to duck neck preparation field, be specifically related to a kind of manufacture craft of duck neck.
Background technology
Duck neck, has another name called stewed duck with bean sauce neck or stewed duck with bean sauce neck, Hunan, Hubei, one of Sichuan Deng Di Han nationality tradition famous-eat.Belong to dip based food, origin spreads in Changde of Qing Dynasty Lake Dongting area the earliest, spreads to Sichuan and Hubei, sweep the country in recent years through Hunan.Dip based food is soaked by multiple spices, and then form through operation exquisitenesses such as air-dry, bakings, finished product color and luster is dark red, has perfume (or spice), the feature such as peppery, sweet, numb, salty, crisp, continuous, is one appetizing, delicacies of going well with wine.Although the taste of existing system is more delicious, because shelf lives is too short or make the reasons such as trouble, increasing consumer selects vacuum-packed food.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide a kind of manufacture craft of simple and clear duck neck.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of manufacture craft of duck neck, comprises following processing step:
(1), select materials: duck neck is placed on weighing unit, select quality more than the duck neck of 50g;
(2), cleaning: by the removing surface of duck neck totally, then with boiling water, duck neck is scalded a time, finally duck neck is placed in sterilizing machine and sterilizes;
(3), pickle: duck neck is placed in and castrates in cylinder and pour cure juice into until submergence;
(4), slaking: the duck neck after pickling is taken out and drains and to be placed in pressure cooker heated at constant temperature 30 minutes;
(5), cooling is cut off: taken out by duck neck and be cooled to room temperature and be placed on cutting machine inscribe and be broken into duck neck section;
(6), vacuum packaging: duck neck section to be placed in packaging bag and to seal with vacuum packing machine.
Preferably, the time that described step (3) is pickled in pickling is 30-40 hour.
Preferably, the length of the duck neck section in described step (5) cooling cut-out is 2.5-4 centimetre.
Beneficial effect is: adopt and select materials, cleaning, pickle, slaking, cooling cutting and vacuum-packed mode, too small duck neck can be removed when selecting materials and to leave quality good, and the duck skin on duck neck surface and lymph etc. can be cleared up when clearing up, both substantially can also sterilize to duck neck when scalding with boiling water, also grease unnecessary on duck neck can be taken away, when pickling, the taste of each state condiment is entered in duck neck, the time of pickling is can also be convenient to long preservation by tasty for duck neck in thirties hours, slaking after pickling also can by more tasty for duck neck except being boiled by duck neck, finally duck neck is cut off, packaging after being convenient to also is convenient to the edible pickup of eater, finally packed again and be used for peddling.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
The present invention shows a kind of detailed description of the invention of manufacture craft of duck neck: a kind of manufacture craft of duck neck, comprises following processing step: (1), select materials: be placed on weighing unit by duck neck, selects quality more than the duck neck of 50g; (2), cleaning: by the removing surface of duck neck totally, then with boiling water, duck neck is scalded a time, finally duck neck is placed in sterilizing machine and sterilizes; (3), pickle: duck neck is placed in and castrates in cylinder and pour cure juice into until submergence; (4), slaking: the duck neck after pickling is taken out and drains and to be placed in pressure cooker heated at constant temperature 30 minutes; (5), cooling is cut off: taken out by duck neck and be cooled to room temperature and be placed on cutting machine inscribe and be broken into duck neck section; (6), vacuum packaging: duck neck section to be placed in packaging bag and to seal with vacuum packing machine.The time that described step (3) is pickled in pickling is 35 hours.The length of the duck neck section in described step (5) cooling cut-out is 4 centimetres.
After above-mentioned processing step 1-4, obtain the duck neck that bearing completes, the meat of duck neck is soft, and fragrant peppery good to eat, the equal uniform length of each duck neck section obtained after step 5, obtains packaged duck neck section, safety and sanitation, instant edible after step 6.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a manufacture craft for duck neck, is characterized in that, comprises following processing step:
(1), select materials: duck neck is placed on weighing unit, select quality more than the duck neck of 50g;
(2), cleaning: by the removing surface of duck neck totally, then with boiling water, duck neck is scalded a time, finally duck neck is placed in sterilizing machine and sterilizes;
(3), pickle: duck neck is placed in and castrates in cylinder and pour cure juice into until submergence;
(4), slaking: the duck neck after pickling is taken out and drains and to be placed in pressure cooker heated at constant temperature 30 minutes;
(5), cooling is cut off: taken out by duck neck and be cooled to room temperature and be placed on cutting machine inscribe and be broken into duck neck section;
(6), vacuum packaging: duck neck section to be placed in packaging bag and to seal with vacuum packing machine.
2. the manufacture craft of a kind of duck neck according to claim 1, is characterized in that: the time that described step (3) is pickled in pickling is 30-40 hour.
3. the manufacture craft of a kind of duck neck according to claim 1, is characterized in that: described step (5) cooling cut off in the length of duck neck section be 2.5-4 centimetre.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510139625.0A CN104957653A (en) | 2015-03-29 | 2015-03-29 | Making process for a duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510139625.0A CN104957653A (en) | 2015-03-29 | 2015-03-29 | Making process for a duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957653A true CN104957653A (en) | 2015-10-07 |
Family
ID=54211885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510139625.0A Pending CN104957653A (en) | 2015-03-29 | 2015-03-29 | Making process for a duck neck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957653A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300394A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Preparation method of seasoned duck neck |
| CN103719898A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Sauced duck neck |
-
2015
- 2015-03-29 CN CN201510139625.0A patent/CN104957653A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300394A (en) * | 2013-05-24 | 2013-09-18 | 安徽王家坝生态农业有限公司 | Preparation method of seasoned duck neck |
| CN103719898A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Sauced duck neck |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |
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| RJ01 | Rejection of invention patent application after publication |