CN105285748A - Making method of duck necks - Google Patents
Making method of duck necks Download PDFInfo
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- CN105285748A CN105285748A CN201510734728.1A CN201510734728A CN105285748A CN 105285748 A CN105285748 A CN 105285748A CN 201510734728 A CN201510734728 A CN 201510734728A CN 105285748 A CN105285748 A CN 105285748A
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- duck necks
- duck
- duck neck
- stewing pot
- necks
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Abstract
The invention discloses a making method of duck necks. The making method comprises the following steps of (1) cleaning the duck necks, after the cleaned duck necks are blanched in water, taking out the blanched duck necks, rinsing the taken duck necks, and draining the rinsed duck necks; (2) putting the drained duck necks in a stewing pot, and adding a spicy sauce, concentrated chili oil and southern milk; (3) continuing adding crystal sugar, salt, a dark soy sauce, ginger, star aniseed and Chinese cinnamon, adding an appropriate amount of clean water, boiling substances in the stewing pot with an intense fire until a boiling state is obtained, boiling the boiled substances with a small fire, covering the stewing pot with a cover, and slowly stewing the substances in the stewing pot for 30 minutes; (4) turning off the fire, leaving the stewing pot to stand for 4 hours, and performing reduction with the intense fire; (5) taking out the stewed duck necks from the stewing pot, and cooling and drying the duck necks which are taken out from the stewing pot; and (6) vacuum packing the dried duck necks. The duck necks made by the making method have the characteristics of being rich in taste, good in mouth feel and sufficient in chewiness.
Description
Technical field:
The present invention relates to food production field, be specifically related to a kind of preparation method 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.
Traditional processing method all adopts rapid-result mode, and both high pressure was stewed and boiled.This mode can ensure to process maturation in a short period of time, but existence is difficult to tasty shortcoming.
Summary of the invention:
In order to solve the problem existing for background technology, the present invention is by the following technical solutions:
A preparation method for duck neck, comprises the following steps:
(1) duck neck is cleaned, and after blanching, takes out afterflush and drains;
(2) put into saucepan, add capsicum paste, concentrated pepper oil, fermented red beancurd juice;
(3) continue to add rock sugar, salt, dark soy sauce, ginger, anise and cassia bark, add proper amount of clear water, turn little fire cover upper cover after big fire boiling and stew 30 minutes slowly;
(4) close fire, leave standstill after 4 hours, juice is received in big fire;
(5) after taking out, cool drying;
(6) vacuum packaging;
When rinsing in step (1), the cold water of 5-10 DEG C is adopted to rinse.
Preferably, described blanching step is: water in pot is heated to 60-70 DEG C, puts into clean duck neck and appropriate cooking wine, takes out after being heated to rapidly to seethe with excitement.
Preferably, in step (3), in every 500g duck neck, each condiment addition is: rock sugar 5g, salt 5g, dark soy sauce 0.05g, ginger 3-4 sheet, anistree 2-3, cassia bark 2g.
The present invention has following features:
1, adopt the warm water of 60-70 DEG C to enter pot during blanching, both reduced the blanching time, be unlikely to affect local flavor and chew strength, can ensure that again watery blood etc. can be scalded totally;
2, adopt cold water to rinse, duck neck meat can be allowed to compact, improve and chew strength;
3, leave standstill receive juice again after 4 hours, taste is stronger.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment one:
A preparation method for duck neck, comprises the following steps:
(1) get duck neck 500g, clean.Water in pot is heated to 60 DEG C, puts into clean duck neck and appropriate cooking wine, take out after being heated to rapidly to seethe with excitement, drain with the cold water flushing of 5 DEG C;
(2) put into saucepan, add capsicum paste, concentrated pepper oil, fermented red beancurd juice;
(3) by continuing to add rock sugar 5g, salt 5g, dark soy sauce 0.05g, ginger 3-4 sheet, anistree 2-3, cassia bark 2g, adding proper amount of clear water, turning little fire cover upper cover after big fire boiling and stew 30 minutes slowly;
(4) close fire, leave standstill after 4 hours, juice is received in big fire;
(5) after taking out, cool drying;
(6) vacuum packaging.
Embodiment two:
A preparation method for duck neck, comprises the following steps:
(1) get duck neck 500g, clean.Water in pot is heated to 70 DEG C, puts into clean duck neck and appropriate cooking wine, take out after being heated to rapidly to seethe with excitement, drain with the cold water flushing of 8 DEG C;
(2) put into saucepan, add capsicum paste, concentrated pepper oil, fermented red beancurd juice;
(3) by continuing to add rock sugar 5g, salt 5g, dark soy sauce 0.05g, ginger 3-4 sheet, anistree 2-3, cassia bark 2g, adding proper amount of clear water, turning little fire cover upper cover after big fire boiling and stew 30 minutes slowly;
(4) close fire, leave standstill after 4 hours, juice is received in big fire;
(5) after taking out, cool drying;
(6) vacuum packaging.
Embodiment three:
A preparation method for duck neck, comprises the following steps:
(1) get duck neck 500g, clean.Water in pot is heated to 65 DEG C, puts into clean duck neck and appropriate cooking wine, take out after being heated to rapidly to seethe with excitement, drain with the cold water flushing of 10 DEG C;
(2) put into saucepan, add capsicum paste, concentrated pepper oil, fermented red beancurd juice;
(3) by continuing to add rock sugar 5g, salt 5g, dark soy sauce 0.05g, ginger 3-4 sheet, anistree 2-3, cassia bark 2g, adding proper amount of clear water, turning little fire cover upper cover after big fire boiling and stew 30 minutes slowly;
(4) close fire, leave standstill after 4 hours, juice is received in big fire;
(5) after taking out, cool drying;
(6) vacuum packaging.
Claims (3)
1. a preparation method for duck neck, comprises the following steps:
(1) duck neck is cleaned, and after blanching, takes out afterflush and drains;
(2) put into saucepan, add capsicum paste, concentrated pepper oil, fermented red beancurd juice;
(3) continue to add rock sugar, salt, dark soy sauce, ginger, anise and cassia bark, add proper amount of clear water, turn little fire cover upper cover after big fire boiling and stew 30 minutes slowly;
(4) close fire, leave standstill after 4 hours, juice is received in big fire;
(5) after taking out, cool drying;
(6) vacuum packaging;
When rinsing in step (1), the cold water of 5-10 DEG C is adopted to rinse.
2. the preparation method of a kind of duck neck according to claim 1, is further characterized in that, described blanching step is: water in pot is heated to 60-70 DEG C, puts into clean duck neck and appropriate cooking wine, takes out after being heated to rapidly to seethe with excitement.
3. the preparation method of a kind of duck neck according to claim 1, is further characterized in that, in step (3), in every 500g duck neck, each condiment addition is: rock sugar 5g, salt 5g, dark soy sauce 0.05g, ginger 3-4 sheet, anistree 2-3, cassia bark 2g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510734728.1A CN105285748A (en) | 2015-10-30 | 2015-10-30 | Making method of duck necks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510734728.1A CN105285748A (en) | 2015-10-30 | 2015-10-30 | Making method of duck necks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285748A true CN105285748A (en) | 2016-02-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510734728.1A Withdrawn CN105285748A (en) | 2015-10-30 | 2015-10-30 | Making method of duck necks |
Country Status (1)
| Country | Link |
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| CN (1) | CN105285748A (en) |
Citations (6)
| 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 |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN104323301A (en) * | 2014-11-07 | 2015-02-04 | 潘籽龙 | Preparation method of duck necks |
| CN104664430A (en) * | 2013-12-01 | 2015-06-03 | 颜洪岭 | Preparation method for flavored duck neck |
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN104856078A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Preparation process of braised duck necks with soy sauce |
-
2015
- 2015-10-30 CN CN201510734728.1A patent/CN105285748A/en not_active Withdrawn
Patent Citations (7)
| 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 |
| CN103462053A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Spicy duck neck and preparation method thereof |
| CN104664430A (en) * | 2013-12-01 | 2015-06-03 | 颜洪岭 | Preparation method for flavored duck neck |
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN104323301A (en) * | 2014-11-07 | 2015-02-04 | 潘籽龙 | Preparation method of duck necks |
| CN104323301B (en) * | 2014-11-07 | 2017-06-16 | 潘籽龙 | A kind of preparation method of duck neck |
| CN104856078A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | Preparation process of braised duck necks with soy sauce |
Non-Patent Citations (1)
| Title |
|---|
| 涓涓小厨: "《涓涓幸福小厨》", 31 July 2013, 江苏科学技术出版社 * |
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Application publication date: 20160203 |
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| WW01 | Invention patent application withdrawn after publication |