CN105360974A - Spicy broad bean duck necks and production method thereof - Google Patents
Spicy broad bean duck necks and production method thereof Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses spicy broad bean duck necks and a production method thereof. The spicy broad bean duck necks comprise the following raw materials, duck necks, broad beans, sesames, sesame oil, edible oil, white granulated sugar, cooking wine, scallion stalk, salt, monosodium glutamate, soy sauce, five spices seasoning, dry red pepper, red chili powder, dried orange peel, rhizoma kaempferiae, amomum tsaoko, fructus amomi, licorice, and red yeast. The production method comprises the following steps: 1) processing raw materials, 2) preparing brine, 3) immersing the raw materials in the brine; 4) boiling the raw materials, and 5) frying the raw materials. According to the invention, duck necks and broad beans are combined, abundant nutrient composition is provided, meal fiber is added, and new taste can be endowed; the method is characterized in that the duck necks are preserved in the brine and then are fried, the obtained spicy duck necks are light red in color, relatively good in taste, fragrant in flavor, rich in nutrition and suitable for popular taste, and even the duck neck bones are also spicy.
Description
Technical field
The present invention relates to food processing field, particularly one spicy broad bean duck neck and preparation method thereof.
Background technology
Aliphatic acid fusing point in duck is low; be easy to digestion; contained B family vitamin and vitamin E many compared with other meats; be highly resistant to athlete's foot; neuritis and inflammation; can also be anti-ageing, containing the nicotinic acid compared with horn of plenty in duck, it is one of composition forming two kinds of important coenzyme in human body; protective effect is had to heart disease patients such as myocardial infarctions; the high protein of duck neck own, low fat, has beneficial gas qi-restoratives; the effect such as reducing blood lipid and skin maintenance; duck neck adopts sauce system now, and technique is comparatively simple, and obtained duck neck lacks health care.
Broad bean can replenish qi to invigorate the spleen, inducing diuresis and reducing edema, and in addition, it nutritious, not only containing rich in protein, carbohydrate, is also rich in the nutrient of the multiple beneficial health such as dietary fiber, calcium, phosphorus, potassium, Cobastab, carrotene.In addition, broad bean is food low in calories, concerning high fat of blood, hypertension and cardiovascular patient, it is all the pollution-free food of very high-quality, in the market most of meat products with pork and duck for raw material, but mouthfeel is single, various numbed and hot duck neck is also very common, but with broad bean and duck neck for primary raw material numbed and hot duck neck yet there are no relevant report.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of spicy broad bean duck neck and preparation method thereof.
The technical problem that the present invention solves can realize by the following technical solutions: a kind of spicy broad bean duck neck, comprise the raw material of following weight portion: 400-600 parts, duck neck, broad bean 40-60 parts, sesame 20-40 parts, sesame oil 10-30 parts, edible oil 100-150 parts, white granulated sugar 20-30 parts, cooking wine 10-20 parts, Bulbus Allii Fistulosi 20-30 parts, salt 10-15 parts, monosodium glutamate 5-10 parts, 5-10 parts, soy sauce, spices flavouring 50-70 parts, chilli 30-40 parts, chilli powder 50-100 parts, dried orange peel 10-15 parts, kaempferia galamga 2-4 parts, tsaoko 5-10 parts, fructus amomi 5-8 parts, 5-10 parts, Radix Glycyrrhizae, red yeast rice 10-15 parts.
Preferably, described spicy broad bean duck neck, by weight, 500 parts, duck neck, broad bean 50 parts, sesame 30 parts, sesame oil 20 parts, edible oil 120 parts, white granulated sugar 25 parts, cooking wine 15 parts, Bulbus Allii Fistulosi 25 parts, salt 12 parts, monosodium glutamate 8 parts, 8 parts, soy sauce, spices flavouring 60 parts, chilli 35 parts, chilli powder 80 parts, dried orange peel 12 parts, kaempferia galamga 3 parts, tsaoko 8 parts, fructus amomi 6 parts, 7 parts, Radix Glycyrrhizae, red yeast rice 12 parts.
Preferably, described spices flavouring comprises following weight portion composition: anistree 8 parts, nutmeg 3 parts, fennel seeds 3 parts, ginger block 25 parts, 1.5 parts, cassia bark, 15 parts, Chinese prickly ash.
A preparation method for spicy broad bean duck neck, comprises the following steps:
(1) Feedstock treating: duck neck is cleaned segment, adds edible oil in hot pot, adds duck neck and white wine, fries 1-2 minutes; Add 350-450 parts of water in pot, under enter dried orange peel, after water temperature rises to 100-110 DEG C, put into duck neck and soak after 10-15 minutes, pull duck neck out for subsequent use;
(2) brewed brine soup: chilli is cut into joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, fructus amomi, Chinese prickly ash, nutmeg clear water slightly steep, draining; Red yeast rice enters pot, adds clear water and endures remarkably, then remove slag, stay juice stand-by, be i.e. red yeast rice water;
Edible oil is added in hot pot, put into chilli, after Chinese prickly ash, ginger block, Bulbus Allii Fistulosi, anise, tsaoko, fructus amomi, Radix Glycyrrhizae, kaempferia galamga, fennel seeds, soy sauce, white granulated sugar, salt fries out fragrance, add 300-400 parts, water, add red yeast rice water, big fire is heated, and when temperature rises to 110-120 DEG C, turns little fire heating 1-1.2 hours, to pungent of overflowing, fragrance, close fire and naturally cool and obtain pungent halogen soup;
(3) soak: duck neck is joined in halogen soup that step (2) obtains, soak 3-4 hours;
(4) boiling: pull duck neck out, big fire, by halogen Tonga heat 100-110 DEG C, changes little fire, and add duck neck, broad bean, boiling was pulled out after 15-20 minutes;
(5) frying: add sesame oil and cooking wine in hot pot, puts into sesame, broad bean and duck neck, puts into chilli powder and fries 1-2 minutes.
The beneficial effect of above technical scheme is adopted to be: duck neck combines with broad bean by the present invention, suitable ratio chosen by raw material, provide abundant nutritional labeling, replenish qi to invigorate the spleen, with short production cycle, efficiency is high, add dietary fiber, impart novel taste, and the present invention first duck neck halogen soup is pickled after frying again, the numbed and hot duck neck color and luster obtained is pale red, local flavor is better, aromatic flavour, nutritious, duck neck bone also has pungent, is applicable to popular taste.
Detailed description of the invention
The following detailed description of the preferred embodiment of the present invention.
A kind of spicy broad bean duck neck, comprises the raw material of following weight portion:
500 parts, duck neck, broad bean 50 parts, sesame 30 parts, sesame oil 20 parts, edible oil 120 parts, white granulated sugar 25 parts, cooking wine 15 parts, Bulbus Allii Fistulosi 25 parts, salt 12 parts, monosodium glutamate 8 parts, 8 parts, soy sauce, spices flavouring 60 parts, chilli 35 parts, chilli powder 80 parts, dried orange peel 12 parts, kaempferia galamga 3 parts, tsaoko 8 parts, fructus amomi 6 parts, 7 parts, Radix Glycyrrhizae, red yeast rice 12 parts.
Wherein spices flavouring formula is: anistree 8 parts, nutmeg 3 parts, fennel seeds 3 parts, ginger block 25 parts, 1.5 parts, cassia bark, 15 parts, Chinese prickly ash composition.
A preparation method for spicy broad bean duck neck, comprises the following steps:
(1) Feedstock treating: duck neck is cleaned segment, adds edible oil in hot pot, adds duck neck and white wine, fries 2 minutes; Add 400 parts of water in pot, under enter dried orange peel, after water temperature rises to 110 DEG C, put into after duck neck soaks 15 minutes, pull duck neck out for subsequent use;
(2) brewed brine soup: chilli is cut into joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, fructus amomi, Chinese prickly ash, nutmeg clear water slightly steep, draining; Red yeast rice enters pot, adds clear water and endures remarkably, then remove slag, stay juice stand-by, be i.e. red yeast rice water;
Edible oil is added in hot pot, put into chilli, after Chinese prickly ash, ginger block, Bulbus Allii Fistulosi, anise, tsaoko, fructus amomi, Radix Glycyrrhizae, kaempferia galamga, fennel seeds, soy sauce, white granulated sugar, salt fries out fragrance, add 350 parts, water, add red yeast rice water, big fire is heated, and when temperature rises to 120 DEG C, turns little fire heating 1 hour, to pungent of overflowing, fragrance, close fire and naturally cool and obtain pungent halogen soup;
(3) soak: duck neck is joined in halogen soup that step (2) obtains, soak 3.5 hours;
(4) boiling: pull duck neck out, big fire is by halogen Tonga heat 105 DEG C, and change little fire, add duck neck, broad bean, boiling was pulled out after 18 minutes;
(5) frying: add sesame oil and cooking wine in hot pot, puts into sesame, broad bean and duck neck, puts into chilli powder and fries 2 minutes.
Based on above-mentioned, spicy broad bean duck neck special taste of the present invention, local flavor is better, aromatic flavour, nutritious, is applicable to popular taste, and preparation technology is simple, has wide market prospects and using value.
Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the improvement of the various unsubstantialities that method of the present invention is conceived and technical scheme is carried out; or design of the present invention and technical scheme directly applied to other occasion, all within protection scope of the present invention without to improve.
Claims (5)
1. a spicy broad bean duck neck, is characterized in that, comprise the raw material of following weight portion: 400-600 parts, duck neck, broad bean 40-60 parts, sesame 20-40 parts, sesame oil 10-30 parts, edible oil 100-150 parts, white granulated sugar 20-30 parts, cooking wine 10-20 parts, Bulbus Allii Fistulosi 20-30 parts, salt 10-15 parts, monosodium glutamate 5-10 parts, 5-10 parts, soy sauce, spices flavouring 50-70 parts, chilli 30-40 parts, chilli powder 50-100 parts, dried orange peel 10-15 parts, kaempferia galamga 2-4 parts, tsaoko 5-10 parts, fructus amomi 5-8 parts, 5-10 parts, Radix Glycyrrhizae, red yeast rice 10-15 parts.
2. spicy broad bean duck neck according to claim 1, is characterized in that, comprise the raw material of following weight portion: 500 parts, duck neck, broad bean 50 parts, sesame 30 parts, sesame oil 20 parts, edible oil 120 parts, white granulated sugar 25 parts, cooking wine 15 parts, Bulbus Allii Fistulosi 25 parts, salt 12 parts, monosodium glutamate 8 parts, 8 parts, soy sauce, spices flavouring 60 parts, chilli 35 parts, chilli powder 80 parts, dried orange peel 12 parts, kaempferia galamga 3 parts, tsaoko 8 parts, fructus amomi 6 parts, 7 parts, Radix Glycyrrhizae, red yeast rice 12 parts.
3. spicy broad bean duck neck according to claim 1 and 2, is characterized in that, described spices flavouring comprises following weight portion composition: anistree 5-10 parts, nutmeg 2-4 parts, fennel seeds 1-5 parts, ginger block 20-30 parts, 1-2 parts, cassia bark, 10-20 parts, Chinese prickly ash.
4. spicy broad bean duck neck according to claim 3, is characterized in that, described spices flavouring comprises following weight portion composition: anistree 8 parts, nutmeg 3 parts, fennel seeds 3 parts, ginger block 25 parts, 1.5 parts, cassia bark, 15 parts, Chinese prickly ash.
5. the spicy broad bean duck neck according to claim 1 or 4, it is characterized in that, preparation method comprises the following steps:
(1) Feedstock treating: duck neck is cleaned segment, adds edible oil in hot pot, adds duck neck and white wine, fries 1-2 minutes; Add 350-450 parts of water in pot, under enter dried orange peel, after water temperature rises to 100-110 DEG C, put into duck neck and soak after 10-15 minutes, pull duck neck out for subsequent use;
(2) brewed brine soup: chilli is cut into joint, anise, kaempferia galamga, cassia bark, fennel seeds, tsaoko, fructus amomi, Chinese prickly ash, nutmeg clear water slightly steep, draining; Red yeast rice enters pot, adds clear water and endures remarkably, then remove slag, stay juice stand-by, be i.e. red yeast rice water;
Edible oil is added in hot pot, put into chilli, after Chinese prickly ash, ginger block, Bulbus Allii Fistulosi, anise, tsaoko, fructus amomi, Radix Glycyrrhizae, kaempferia galamga, fennel seeds, soy sauce, white granulated sugar, salt fries out fragrance, add 300-400 parts, water, add red yeast rice water, big fire is heated, and when temperature rises to 110-120 DEG C, turns little fire heating 1-1.2 hours, to pungent of overflowing, fragrance, close fire and naturally cool and obtain pungent halogen soup;
(3) soak: duck neck is joined in halogen soup that step (2) obtains, soak 3-4 hours;
(4) boiling: pull duck neck out, big fire, by halogen Tonga heat 100-110 DEG C, changes little fire, and add duck neck, broad bean, boiling was pulled out after 15-20 minutes;
(5) frying: add sesame oil and cooking wine in hot pot, puts into sesame, broad bean and duck neck, puts into chilli powder and fries 1-2 minutes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106360386A (en) * | 2016-08-29 | 2017-02-01 | 巢湖市金魁食品加工有限公司 | Making method of duck necks with spiced taste |
| CN106376849A (en) * | 2016-08-29 | 2017-02-08 | 巢湖市金魁食品加工有限公司 | Manufacturing method of barbecue-flavor duck neck |
| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
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|---|---|---|---|---|
| CN104223149A (en) * | 2014-08-06 | 2014-12-24 | 王方玉 | Spicy duck necks and preparation method thereof |
| CN104856086A (en) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | Broad bean duck meat recipe and preparation method |
-
2015
- 2015-11-24 CN CN201510817889.7A patent/CN105360974A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223149A (en) * | 2014-08-06 | 2014-12-24 | 王方玉 | Spicy duck necks and preparation method thereof |
| CN104856086A (en) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | Broad bean duck meat recipe and preparation method |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261889A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of flavor duck neck |
| CN106360386A (en) * | 2016-08-29 | 2017-02-01 | 巢湖市金魁食品加工有限公司 | Making method of duck necks with spiced taste |
| CN106376849A (en) * | 2016-08-29 | 2017-02-08 | 巢湖市金魁食品加工有限公司 | Manufacturing method of barbecue-flavor duck neck |
| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
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