CN110916101A - Making method of sauce flavor type duck necks - Google Patents
Making method of sauce flavor type duck necks Download PDFInfo
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- CN110916101A CN110916101A CN201911248932.7A CN201911248932A CN110916101A CN 110916101 A CN110916101 A CN 110916101A CN 201911248932 A CN201911248932 A CN 201911248932A CN 110916101 A CN110916101 A CN 110916101A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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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Abstract
The invention discloses a method for making a sauce flavor type duck neck, which specifically comprises the following steps: s1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding ginger blocks, onion sections, refined salt, cooking wine and dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 11-13 hours, taking the duck necks out, cleaning the duck necks with clear water, and preparing the duck necks with the soup stock S2 and the soup stock S3. This sauce flavor type duck neck preparation method, can realize improving through stew in soy sauce soup, increase the spiced taste of duck neck, fine having reached through marinating the duck neck earlier fragrant pickling, make the spiced taste just permeate the duck neck in pickling the in-process, promote the purpose of duck neck spiced taste, the tasty effect of sauce fragrant duck neck has been promoted greatly, make inside can the totally immersed spiced taste of duck neck, promote the spiced taste of sauce fragrant duck neck, the maintenance time of extension sauce fragrance, sauce fragrant duck neck meat is tough and chewy, sauce fragrance is sharp, the taste is abundant and mellow.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a method for producing sauce flavor type duck necks.
Background
The duck neck belongs to sauce foods (mainly duck neck, sauced pressed duck, including sauced duck wing, sauced duck neck, sauced duck crutch, sauced duck palm, sauced duck tongue, sauced beef, sauced fish, sauced dried duck, sauced lotus root and the like), the sauce foods are prepared by soaking in various spices, then through air drying, roasting and other processes, the finished product is deep red in color and has the characteristics of fragrance, spiciness, sweetness, hemp, saltiness, crispiness, softness and the like, the sauce-flavored duck neck is a delicious food, the preparation raw materials mainly comprise duck neck, a sauced duck neck secret recipe of sauce flavor in bittern, a twenty-twelve traditional Chinese medicine secret program is adopted, the duck neck is enabled to be more tasty, the original fresh, tender and nutrition of the duck neck is not lost, the finished product is moderate in spicy, saltiness, sweet, tender in meat quality and lasting in aftertaste, and is a household, leisure and leisure product, and the existing preparation method specifically comprises the following steps:
1. cleaning duck neck, and flavoring with soy sauce, sugar and salt for about half an hour;
2. preparing water starch, and allowing the duck neck with good taste to pass through the water starch;
3. frying in oil pan with medium fire until color changes, parching with slow fire for one minute, and taking out;
4. frying garlic with oil, and adding tomato sauce, soy sauce, white sugar and water for flavoring;
5. then putting the fried duck neck into the juice and stewing with soft fire for about half an hour;
6. thickening and taking out;
present sauce fragrant duck neck is tasty relatively poorly, the inside thick gravy of failing to immerse totally of duck neck, present sauce fragrant duck neck stew in soy sauce taste is light simultaneously, sauce fragrant hold time is short, and the sauce fragrant duck neck meat foot that makes is soft, it is inelastic, not chewy, the taste is relatively poor, can not realize improving through thick gravy soup, increase the stew in soy sauce taste of duck neck, can't reach and carry out thick gravy through pickling to duck neck earlier, make thick gravy taste just permeate duck neck in pickling the in-process, promote the purpose of duck neck stew in soy sauce taste, thereby the taste experience effect of eater has been reduced.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a sauce flavor type duck neck manufacturing method, which solves the problems that the existing sauce flavor type duck neck is poor in taste, the inside of the duck neck cannot be completely immersed with a marinating flavor, the sauce flavor type duck neck is light in marinating flavor, the sauce flavor maintaining time is short, the manufactured sauce flavor type duck neck is soft in meat and feet, free of elasticity, not chewy and poor in taste, the improvement of marinating soup cannot be realized to increase the marinating flavor of the duck neck, and the purpose that the marinating flavor is improved by firstly marinating the duck neck and then permeating the duck neck in a marinating process cannot be achieved.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the making method of the sauce flavor type duck neck specifically comprises the following steps:
s1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding ginger blocks, onion sections, refined salt, cooking wine and dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 11-13 hours, taking the duck necks out, cleaning the duck necks with clear water, putting the duck necks into a boiling water pot, and quickly boiling water for one time to take the duck necks out for later use;
s2, preparing soup stock: firstly, adding 12-16kg of clear water into a soup barrel of a box for boiling, adding 2-3 chicken frames, 2-3 farmhouse local chickens, 4-5 jin of beef bones and boiling with soft fire for 0.8-1.2h, adding no seasoning in the process, boiling out fresh soup, fishing out the chicken frames, respectively adding spice bags, 600 plus materials of Fujian hot pepper king and 700g of Shaanxi Dahongpao pepper, 80-160g of Shaanxi Dahongpao pepper into a pot, starting timing after boiling with the soft fire, adding 5kg of edible oil, 200g of millet hot pepper, 800g of white sugar and boiling with the soft fire for 1h, fishing out residues for draining, filtering the boiled soup stock, adding 420g of salt and 300g of monosodium glutamate, and finishing the preparation of the soup stock;
s3, marinating: bubbling on water surface to remove floating foam, putting the pickled duck neck duck by-products into the boiled soup, adding a proper amount of white spirit, boiling for 28-32min, allowing small bubbles to seep out of the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling the soup at 90-100 ℃ for 18-22min, immediately turning off the fire, and taking out after soaking for 28-32 min.
Preferably, the weight of each pickling material added in the step S1 is respectively: 45-55g of ginger blocks, 45-55g of onion sections, 90-110g of refined salt, 20-25mL of cooking wine and 80-100g of dense spice powder.
Preferably, the spice powder prepared in the step S1 is prepared by mixing 150g of pepper, 100g of anise, 75g of kaempferia galamga, 75g of cinnamon, 75g of fennel, 75g of tsaoko cardamon, 50g of fructus amomi, 50g of cardamom, 50g of radix aucklandiae, 50g of liquorice and 100g of bay leaf, pulverizing into powder, and rolling and kneading for 12-16min under vacuum.
Preferably, the Shanxi Dahongpao zanthoxylum bungeanum added in the step S2 is increased or decreased according to local taste, and the spice bag, the Fujian pepper king and the Shanxi Dahongpao zanthoxylum bungeanum are cut into pieces and cleaned for 3-4 times before being put into a pot.
Preferably, in the step S2, each component of the spice in the spice bag includes, per 40 jin of meat ingredients: 500g of pepper, 50g of cassia bark, 50g of dried orange peel, 60g of star anise, 50g of cinnamon, 40g of rhizoma kaempferiae, 20g of clove, 50g of dutchmanspipe root, 40g of galangal, 50g of fructus amomi globosi, 60g of nutmeg, 40g of angelica dahurica, 30g of fructus amomi globosi, 40g of fructus aurantii, 50g of woad, 100g of coriander seed, 80g of fennel, 65g of liquorice, 400g of fructus amomi, 60g of myrcia, 30g of tsaoko amomum fruit, 30g of allspice, 30g of dried cassia twig, 20g of gardenia, 30g of lucid ganoderma, 50g of red cardamom, 40g of cassia twig, 30g of dioscorea opposita.
Preferably, when the salted duck neck duck by-product is put into the boiled soup in the step S3, the temperature of the soup is 88-91 ℃.
(III) advantageous effects
The invention provides a method for making a sauce flavor type duck neck. Compared with the prior art, the method has the following beneficial effects: the manufacturing method of the Maotai-flavor duck neck specifically comprises the following steps: s1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding ginger blocks, onion sections, refined salt, cooking wine and dense spice powder, uniformly mixing the ginger blocks, the onion sections, the refined salt, the cooking wine and the dense spice powder with the unfrozen duck necks, pickling the duck necks for 11-13h, taking the duck necks out, cleaning the duck necks with clear water, putting the duck necks into a boiling water pot, boiling water in the boiling water pot, taking the duck necks out for standby, and preparing S2: firstly, adding 12-16kg of clear water into a soup barrel of a box for boiling, adding 2-3 chicken frames, 2-3 farmhouse local chickens, 4-5 jin of beef bones and boiling with soft fire for 0.8-1.2h, adding no seasoning in the process, boiling out fresh soup, fishing out the chicken frames, respectively adding spice bags, 600 plus materials of Fujian hot pepper king and 700g of Shaanxi Dahongpao pepper, 80-160g of Shaanxi Dahongpao pepper into a pot, starting timing after boiling with big fire, adding 5kg of edible oil, 200g of millet hot pepper, 800g of white sugar and boiling with big fire for 1h, fishing out residues, draining, filtering the boiled stock, adding 420g of salt and 300g of monosodium glutamate, and finishing the preparation of the stock, S3: foaming on the water surface to remove floating foam, putting the pickled duck neck duck by-products into a boiled soup, adding a proper amount of white spirit, boiling for 28-32min, seeping small bubbles out of the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling for 18-22min at the temperature of 90-100 ℃, immediately turning off the fire, soaking for 28-32min, and fishing out, so that the improvement of the marinated soup can be realized, the marinating taste of the duck neck is increased, the marinating time of the duck neck is prolonged, the marinating taste penetrates into the duck neck during the pickling process, the marinating taste of the duck neck is improved, the marinating effect of the duck neck with the sauce flavor is greatly improved, the duck neck can be completely immersed with the marinating taste, the marinating taste of the duck neck with the sauce flavor is improved, the maintenance time of the sauce flavor is prolonged, and the duck neck with the flavor is elastic, chewy and chewy, has good taste.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the embodiment of the present invention provides three technical solutions: a manufacturing method of a sauce flavor type duck neck specifically comprises the following steps:
example 1
S1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding 50g of ginger blocks, 50g of onion sections, 100g of refined salt, 23mL of cooking wine and 90g of dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 12 hours, taking the duck necks out, cleaning the duck necks with clear water, then putting the duck necks into a boiling water pot for boiling with water, and fishing out the duck necks for later use, wherein the dense spice powder is prepared by mixing 150g of pepper, 100g of anise, 75g of rhizoma kaempferiae, 75g of cassia bark, 75g of common fennel, 75g of tsaoko amomum fruits, 50g of amomum cardamomum fruits, 50g of cardamomum, 50g of costus roots, 50g of liquorice roots and 100 g;
s2, preparing soup stock: firstly, 15kg of clear water is added into a soup barrel of a box and boiled, 3 chicken frames are added, 2 farmhouse local chickens are added, 4 jin of beef bones are boiled with small fire for 1h, no seasoning is added in the process, the fresh soup is boiled out, the chicken frames are fished out, then spice bags, 650g of Fujian hot pepper, 120g of Shaanxi Dahongpao pricklyash peel are added into a pot, the timing is started after the big fire is boiled, 5kg of edible oil, 200g of millet hot pepper and 800g of white sugar are added after 1.5h of boiling, the chicken frames can be taken out after 1h of big fire boiling, dregs are fished out and drained, the boiled soup is filtered, 420g of salt and 300g of monosodium glutamate are added, the added Shaanxi Dahongpao is added after the soup is made, the added Shanxi Dahongpao is increased or decreased according to local taste, the spice bags, the Fujian hot pepper and the Shaanxi Dahongpao prickly ash peels are all cut into pieces and cleaned for 3 times before being put into the pot: 500g of pepper, 50g of cassia bark, 50g of dried orange peel, 60g of star anise, 50g of cinnamon, 40g of rhizoma kaempferiae, 20g of clove, 50g of dutchmanspipe root, 40g of galangal, 50g of fructus amomi globosi, 60g of nutmeg, 40g of angelica dahurica, 30g of cardamom, 40g of fructus aurantii, 50g of woad root, 100g of coriander seed, 80g of fennel, 65g of liquorice, 400g of fructus amomi, 60g of myrcia, 30g of tsaoko amomum fruit, 30g of allspice, 30g of dried lysimachia, 20g of gardenia jasminoides, 30g of lucid ganoderma, 50g of red cardamom, 40g of cassia twig, 30g of dioscorea oppo;
s3, marinating: bubbling on the water surface to remove floating foam, putting the pickled duck neck duck by-products into the boiled soup, adding a proper amount of white spirit, boiling for 30min, allowing small bubbles to seep from the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling the soup at 95 ℃, immediately turning off the fire after boiling for 20min, soaking for 30min, taking out, and putting the pickled duck neck duck by-products into the boiled soup, wherein the soup temperature is 90 ℃.
Example 2
S1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding 45g of ginger blocks, 45g of onion sections, 90g of refined salt, 20mL of cooking wine and 80g of dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 11h, taking the duck necks out, cleaning the duck necks with clear water, then putting the duck necks into a boiling water pot for boiling with water, and fishing out the duck necks for later use, wherein the dense spice powder is prepared by mixing 150g of pepper, 100g of anise, 75g of rhizoma kaempferiae, 75g of cassia bark, 75g of common fennel, 75g of tsaoko amomum fruits, 50g of amomum cardamomum fruits, 50g of cardamomum, 50g of costus roots, 50g of liquorice and 100g of;
s2, preparing soup stock: firstly, adding 12kg of clear water into a soup barrel of a box for boiling, adding 2 chicken frames, 2 farm native chickens, 4 jin of beef bones and boiling with soft fire for 0.8h, adding no seasoning in the process, boiling out fresh soup, fishing out the chicken frames, adding a spice bag, 600g of Fujian hot pepper and 80g of Shanxi Dahongpao pricklyash peel into a pot, timing after boiling with the soft fire, adding 5kg of edible oil, 200g of millet hot pepper and 800g of white sugar after boiling for 1.3h, taking out the materials and residues, draining, filtering the boiled soup stock, adding 420g of salt and 300g of monosodium glutamate until the soup is finished, increasing and decreasing the added Shanxi Dahongpao pricklyash peel according to local taste, cutting and cleaning 3 times before putting the spice bag, the Fujian hot pepper and the Shanxi Dahongpao pricklyash peel into the pot, wherein each component of spices in the spice bag comprises 40 jin meat ingredients: 500g of pepper, 50g of cassia bark, 50g of dried orange peel, 60g of star anise, 50g of cinnamon, 40g of rhizoma kaempferiae, 20g of clove, 50g of dutchmanspipe root, 40g of galangal, 50g of fructus amomi globosi, 60g of nutmeg, 40g of angelica dahurica, 30g of cardamom, 40g of fructus aurantii, 50g of woad root, 100g of coriander seed, 80g of fennel, 65g of liquorice, 400g of fructus amomi, 60g of myrcia, 30g of tsaoko amomum fruit, 30g of allspice, 30g of dried lysimachia, 20g of gardenia jasminoides, 30g of lucid ganoderma, 50g of red cardamom, 40g of cassia twig, 30g of dioscorea oppo;
s3, marinating: bubbling on the water surface to remove floating foam, putting the pickled duck neck duck by-products into the boiled soup, adding a proper amount of white spirit, boiling for 28min, allowing small bubbles to seep from the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling the soup at 90 ℃, immediately turning off the fire after boiling for 18min, soaking for 28min, taking out, and putting the pickled duck neck duck by-products into the boiled soup, wherein the soup is at 88 ℃.
Example 3
S1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding 55g of ginger blocks, 55g of onion sections, 110g of refined salt, 25mL of cooking wine and 100g of dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 13h, taking the duck necks out, cleaning the duck necks with clear water, then putting the duck necks into a boiling water pot for boiling with water, and fishing out the duck necks for later use, wherein the dense spice powder is prepared by mixing 150g of pepper, 100g of anise, 75g of rhizoma kaempferiae, 75g of cassia bark, 75g of common fennel, 75g of tsaoko amomum fruits, 50g of amomum cardamomum fruits, 50g of cardamomum, 50g of costus roots, 50g of liquorice and 100g of;
s2, preparing soup stock: firstly, adding 16kg of clear water into a soup barrel of a box for boiling, adding 3 chicken frames, 3 farm native chickens, 5 jin of beef bones and boiling with soft fire for 1.2h, wherein no seasoning is added in the process, boiling out fresh soup, fishing out the chicken frames, respectively adding a spice bag, 700g of Fujian hot pepper and 160g of Shanxi Dahongpao pepper into a pot, starting timing after boiling with the soft fire, adding 5kg of edible oil, 200g of millet hot pepper and 800g of white sugar after boiling for 1.6h, taking out the materials and draining residues, filtering the boiled old soup, adding 420g of salt and 300g of monosodium glutamate until the old soup is finished, increasing and decreasing the added Shanxi Dahongpao pepper according to local taste, cutting the spice bag, the Fujian hot pepper and the Shanxi Dapao pepper into pieces and cleaning 4 times before putting the spice bag into the pot, wherein each component of spice in the spice bag comprises 40 jin meat ingredients: 500g of pepper, 50g of cassia bark, 50g of dried orange peel, 60g of star anise, 50g of cinnamon, 40g of rhizoma kaempferiae, 20g of clove, 50g of dutchmanspipe root, 40g of galangal, 50g of fructus amomi globosi, 60g of nutmeg, 40g of angelica dahurica, 30g of cardamom, 40g of fructus aurantii, 50g of woad root, 100g of coriander seed, 80g of fennel, 65g of liquorice, 400g of fructus amomi, 60g of myrcia, 30g of tsaoko amomum fruit, 30g of allspice, 30g of dried lysimachia, 20g of gardenia jasminoides, 30g of lucid ganoderma, 50g of red cardamom, 40g of cassia twig, 30g of dioscorea oppo;
s3, marinating: bubbling on the water surface to remove floating foam, putting the pickled duck neck duck by-products into the boiled soup, adding a proper amount of white spirit, boiling for 32min, allowing small bubbles to seep from the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling the soup at 100 ℃, immediately turning off the fire after boiling for 22min, soaking for 32min, taking out, and putting the pickled duck neck duck by-products into the boiled soup, wherein the soup temperature is 91 ℃.
Comparative experiment
Five groups of sauced duck necks are obtained by the preparation method of the embodiment 1-3, the sauced duck necks prepared by the conventional preparation method are selected as a control group, then 40 test takers are selected to taste and test eating, evaluation is carried out, the evaluation rate of each group is calculated, and the experimental results are shown in table 1.
Table 1 comparative experimental data table
As can be seen from table 1, the average goodness evaluation of the preparation method of embodiment 1 of the present invention is the highest and most popular among people, so embodiment 1 is the best preparation method, and the average goodness evaluation of the preparation methods of embodiments 2 to 3 of the present invention is higher than that of the control group, so the present invention can improve the marinating taste of duck necks by improving marinating soup, and well achieve the purpose of improving the marinating taste of duck necks by marinating duck necks in advance, so that the marinating taste permeates into duck necks during the marinating process, thereby greatly improving the tasty effect of the marinating taste of duck necks, and improving the marinating taste of duck necks, and prolonging the holding time of the marinating taste.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. A manufacturing method of a sauce flavor type duck neck is characterized by comprising the following steps: the method specifically comprises the following steps:
s1, primary processing of duck necks: firstly, unfreezing duck necks, washing the duck necks clean, respectively adding ginger blocks, onion sections, refined salt, cooking wine and dense spice powder, uniformly mixing the materials with the unfrozen duck necks, pickling the duck necks for 11-13 hours, taking the duck necks out, cleaning the duck necks with clear water, putting the duck necks into a boiling water pot, and quickly boiling water for one time to take the duck necks out for later use;
s2, preparing soup stock: firstly, adding 12-16kg of clear water into a soup barrel of a box for boiling, adding 2-3 chicken frames, 2-3 farm native chickens, 4-5 jin of beef bones, boiling with soft fire for 0.8-1.2h, taking out the chicken frames after boiling out fresh soup, respectively adding spice bags, 600 plus materials of Fujian hot pepper and 700g of Shanxi Dahongpao pepper into a pot, starting timing after boiling with big fire, adding 5kg of edible oil, 200g of millet hot pepper and 800g of white sugar after boiling with big fire for 1h, taking out the materials and draining off residues, filtering the boiled soup stock, adding 420g of salt and 300g of monosodium glutamate, and finishing the preparation of the soup stock;
s3, marinating: bubbling on water surface to remove floating foam, putting the pickled duck neck duck by-products into the boiled soup, adding a proper amount of white spirit, boiling for 28-32min, allowing small bubbles to seep out of the oil surface, adding 800g of white sugar, 400g of chicken essence, 100g of monosodium glutamate and 100g of salt again, boiling the soup at 90-100 ℃ for 18-22min, immediately turning off the fire, and taking out after soaking for 28-32 min.
2. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the weight of each pickling material added in the step S1 is respectively as follows: 45-55g of ginger blocks, 45-55g of onion sections, 90-110g of refined salt, 20-25mL of cooking wine and 80-100g of dense spice powder.
3. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the spice powder prepared in the step S1 is prepared by mixing 150g of pepper, 100g of anise, 75g of rhizoma kaempferiae, 75g of cinnamon, 75g of fennel, 75g of tsaoko amomum fruit, 50g of fructus amomi, 50g of cardamom, 50g of radix aucklandiae, 50g of liquorice and 100g of bay leaf, grinding into powder, and rolling and kneading for 12-16min in vacuum.
4. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the Shanxi Dahongpao pricklyash peel added in the step S2 is increased or decreased according to local taste, and the spice bag, the Fujian pepper king and the Shanxi Dahongpao pricklyash peel are cut into pieces and cleaned for 3-4 times before being put into a pot.
5. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the components of the spice in the spice bag in the step S2 comprise the following components according to 40 jin of meat ingredients: 500g of pepper, 50g of cassia bark, 50g of dried orange peel, 60g of star anise, 50g of cinnamon, 40g of rhizoma kaempferiae, 20g of clove, 50g of dutchmanspipe root, 40g of galangal, 50g of fructus amomi globosi, 60g of nutmeg, 40g of angelica dahurica, 30g of fructus amomi globosi, 40g of fructus aurantii, 50g of woad, 100g of coriander seed, 80g of fennel, 65g of liquorice, 400g of fructus amomi, 60g of myrcia, 30g of tsaoko amomum fruit, 30g of allspice, 30g of dried cassia twig, 20g of gardenia, 30g of lucid ganoderma, 50g of red cardamom, 40g of cassia twig, 30g of dioscorea opposita.
6. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: when the salted duck neck duck by-products are put into the boiled soup in the step S3, the temperature of the soup is 88-91 ℃.
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