CN114451524A - Making process of sauced duck heads - Google Patents
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- CN114451524A CN114451524A CN202210185502.0A CN202210185502A CN114451524A CN 114451524 A CN114451524 A CN 114451524A CN 202210185502 A CN202210185502 A CN 202210185502A CN 114451524 A CN114451524 A CN 114451524A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 85
- 238000000034 method Methods 0.000 title description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 38
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 244000295724 Allium chinense Species 0.000 claims abstract description 19
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 19
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 19
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 19
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 19
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 19
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 19
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 19
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 19
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 19
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 235000012045 salad Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 238000002360 preparation method Methods 0.000 claims abstract description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 235000014347 soups Nutrition 0.000 claims description 24
- 241000722363 Piper Species 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 18
- 239000000463 material Substances 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 12
- 239000011435 rock Substances 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000015067 sauces Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 8
- 239000002994 raw material Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000011031 large-scale manufacturing process Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation process of sauce marinated duck heads, which comprises the following steps: 400 g of duck heads, 2 g of cinnamon powder, 10ml of soy sauce, 50 g of dry salted and fermented soya paste, 5 g of salt, 5 g of angelica dahurica, 3 g of fennel, 4 g of pepper, 2 g of aniseed, 2 g of bay leaves, 20ml of salad oil, 40 g of green Chinese onion, 15 g of ginger, 5ml of dark soy sauce, 20 g of red pepper and 20 g of rock candy. According to the invention, the preparation process of the sauced duck head is more scientific and reasonable, the operation is simple, the taste and the color of the sauced duck head are greatly improved, the industrial production of the sauced duck head is well promoted, and the production efficiency is greatly improved.
Description
Technical Field
The invention relates to a preparation process of sauced duck heads, and belongs to the technical field of meat product processing.
Background
With the improvement of living standard of people, more and more people have higher and higher requirements on food, and the food is not only limited to be full but also can be better eaten. The sauced duck has a long history in China, and the spicy duck head is one of representative products, has the characteristics of rich nutrition, high lean meat content, mellow taste and the like, and is always well received by consumers. However, the traditional method for adding the spicy duck heads lags behind, the defects of low production efficiency, extremely unstable quality and poor eating safety exist in manual workshop type production and processing, and the social requirements cannot be met. The manufacturing process of the sauced and marinated duck which is suitable for large-scale production and has unique taste is urgently needed.
Disclosure of Invention
Aiming at the prior art, the invention provides a preparation process of sauced and marinated duck goods, which is suitable for large-scale production and has unique taste.
The invention is realized by the following technical scheme:
a preparation process of sauced duck heads comprises the following steps: 400-600 g of duck heads, 2-3 g of cinnamon powder, 10-15 ml of soy sauce, 50-100 g of dry salted and fermented soya paste, 5-10 g of salt, 5-8 g of angelica dahurica, 3-5 g of fennel, 4-6 g of pepper, 2-4 g of aniseed, 2-3 g of bay leaves, 20-30 ml of salad oil, 40-60 g of green Chinese onions, 15-20 g of ginger, 5-15 ml of dark soy sauce, 20 g of red pepper and 20-50 g of rock sugar;
the manufacturing process comprises the following steps:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck head into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with strong fire, adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste and red pepper, and frying with slow fire to obtain fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
Preferably, the formula is as follows: 400 g of duck head, 2 g of cinnamon powder, 10ml of soy sauce, 50 g of dry salted and fermented soya paste, 5 g of salt, 5 g of angelica dahurica, 3 g of fennel, 4 g of pepper, 2 g of aniseed, 2 g of bay leaf, 20ml of salad oil, 40 g of green Chinese onion, 15 g of ginger, 5ml of dark soy sauce, 20 g of red pepper and 20 g of rock candy.
Preferably, the formula is as follows: 500 g of duck head, 2.5 g of cinnamon powder, 12ml of soy sauce, 75 g of dried salted and fermented soya paste, 7.5 g of salt, 6 g of angelica dahurica, 4 g of fennel, 5 g of pepper, 3 g of aniseed, 2.5 g of bay leaf, 25ml of salad oil, 50 g of green Chinese onion, 17 g of ginger, 10ml of dark soy sauce, 30 g of red pepper and 35 g of rock candy.
Preferably, the formula is as follows: 600 g of duck heads, 3 g of cinnamon powder, 15ml of soy sauce, 100 g of dry salted and fermented soya paste, 10 g of salt, 8 g of angelica dahurica, 5 g of fennel, 6 g of pepper, 4 g of aniseed, 3 g of bay leaves, 30ml of salad oil, 60 g of green Chinese onion, 20 g of ginger, 15ml of dark soy sauce, 20 g of red pepper and 50 g of rock candy.
The sauced duck head is cooked, has better nutrient preservation, and is suitable for being eaten by the old appropriately. The process for marinating duck heads with sauce is simple and convenient, and simultaneously reduces the bitter taste of various auxiliary materials in the boiling process, so that the flavor and taste of the marinated duck are more acceptable.
According to the sauced duck head, the auxiliary materials and the duck head are perfectly combined through a specific process, and the effects of various auxiliary materials can be fully exerted, so that the sauced duck head prepared by the method has good flavor, good sense organ, easy absorption, simple preparation process, low production cost and good application prospect.
Detailed Description
The technical solution of the present invention is further described below with reference to the following embodiments of the present invention, which are used for explaining the present invention and do not limit the present invention:
example 1
A preparation process of sauced duck heads comprises the following raw materials in parts by weight based on every 400 g of duck heads:
2 g of cinnamon powder, 10ml of soy sauce, 50 g of dry salted and fermented soya paste, 5 g of salt, 5 g of angelica dahurica, 3 g of fennel, 4 g of pepper, 2 g of aniseed, 2 g of bay leaf, 20ml of salad oil, 40 g of green Chinese onion, 15 g of ginger, 5ml of dark soy sauce, 20 g of red pepper and 20 g of rock candy.
According to the raw materials, the preparation method provided by the invention is adopted to prepare the sauced duck goods:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck head into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with strong fire, then adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste, and red pepper, and frying with slow fire to obtain fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
Example 2
A preparation process of sauced duck food comprises the following raw materials in parts by weight based on every 500 g of duck head/duck feet/duck intestine:
2.5 g of cinnamon powder, 12ml of soy sauce, 75 g of dry salted and fermented soya paste, 7.5 g of salt, 6 g of angelica dahurica, 4 g of fennel, 5 g of pepper, 3 g of aniseed, 2.5 g of bay leaf, 25ml of salad oil, 50 g of green Chinese onion, 17 g of ginger, 10ml of dark soy sauce, 30 g of red pepper and 35 g of rock candy.
According to the raw materials, the preparation method provided by the invention is adopted to prepare the sauced duck goods:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck head into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with strong fire, then adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste, and red pepper, and frying with slow fire to obtain fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
Example 3
A preparation process of sauced duck heads comprises the following raw materials in parts by weight based on 550 g of duck heads:
2.5 g of cinnamon powder, 14ml of soy sauce, 85 g of dry salted and fermented soya paste, 8.5 g of salt, 7 g of angelica dahurica, 4.5 g of fennel, 5.5 g of pepper, 3.5 g of aniseed, 2.5 g of bay leaf, 28ml of salad oil, 55 g of green Chinese onion, 18 g of ginger, 13ml of dark soy sauce, 20 g of red pepper and 40 g of rock candy.
According to the raw materials, the preparation method provided by the invention is adopted to prepare the sauced duck goods:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck head into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with big fire, adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste and red pepper, and frying with small fire to generate fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
Example 4
A preparation process of sauced duck heads comprises the following raw materials in parts by weight based on per 600 g of duck heads:
3 g of cinnamon powder, 15ml of soy sauce, 100 g of dry salted and fermented soya paste, 10 g of salt, 8 g of angelica dahurica, 5 g of fennel, 6 g of pepper, 4 g of aniseed, 3 g of bay leaf, 30ml of salad oil, 60 g of green Chinese onion, 20 g of ginger, 15ml of dark soy sauce, 20 g of red pepper and 50 g of rock candy.
According to the raw materials, the preparation method provided by the invention is adopted to prepare the sauced duck goods:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck heads into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with strong fire, adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste and red pepper, and frying with slow fire to obtain fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
The quality of the sauced duck heads prepared in the examples 1 to 4 of the invention is systematically evaluated by sensory evaluation, and the sauced duck heads prepared in the comparative examples 1 to 4 are used as a control.
At present, the sense of the product is evaluated mainly by a sense evaluation system. Different groups of adult sensory evaluation teams need to train members of the evaluation teams before evaluation, and a control sample is selected as a warm-up sample to unify evaluation standards. The evaluation adopts 10 grades, and the product is rough, poor in elasticity and soft in taste after 1-3 grades; 4-6, the product is coarser, has general elasticity and is slightly chewy; 7-10 minutes, the product is fine and uniform, has good elasticity and is chewy.
The sauced and marinated duck products produced according to the embodiments 1 to 4 can meet the evaluation requirements after the overall acceptability is evaluated to be 8.6, 8.9, 8.5 and 8.7.
Finally, it should be noted that: the above embodiments are only used to help understanding the technical solutions and core ideas of the present invention, and are not limited thereto; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: it is possible to modify the solutions described in the embodiments or to substitute some or all of the technical features of the embodiments, and these modifications or substitutions also fall within the scope of the claims of the present invention.
Claims (4)
1. A preparation process of sauced duck heads comprises the following steps: 400-600 g of duck heads, 2-3 g of cinnamon powder, 10-15 ml of soy sauce, 50-100 g of dry salted and fermented soya paste, 5-10 g of salt, 5-8 g of angelica dahurica, 3-5 g of fennel, 4-6 g of pepper, 2-4 g of aniseed, 2-3 g of bay leaves, 20-30 ml of salad oil, 40-60 g of green Chinese onions, 15-20 g of ginger, 5-15 ml of dark soy sauce, 20 g of red pepper and 20-50 g of rock sugar;
the manufacturing process comprises the following steps:
(1) firstly, pickling duck heads, cleaning the duck heads, adding soy sauce, cinnamon powder, soybean paste and salt, uniformly stirring, and then storing for 24 hours in an environment at 4 ℃;
(2) cleaning the pickled duck heads, and draining for later use after cleaning;
(3) putting the duck head into a pot with warm water, blanching for 8 minutes, taking out and washing for later use;
(4) adding salad oil into the pan, preheating for 20 seconds with strong fire, adding green Chinese onion, ginger, angelica dahurica, fennel, pepper, aniseed, bay leaf, soybean paste and red pepper, and frying with slow fire to obtain fragrance;
(5) pouring the auxiliary materials fried to have fragrance into the soup in the step (3), decocting for 15-20 minutes, fishing out the seasonings and the material residues after decocting, adding rock sugar, and continuing decocting;
(6) pouring the decocted soup and duck heads into a pressure cooker, and cooking for 35 minutes;
(7) taking out duck head and soup after cooking in pressure cooker, pouring into a pot, adding dark soy sauce, collecting the soup with strong fire, and slowly drying.
2. The preparation process of the sauced duck head according to claim 1, wherein the formula comprises the following steps: 400 g of duck head, 2 g of cinnamon powder, 10ml of soy sauce, 50 g of dry salted and fermented soya paste, 5 g of salt, 5 g of angelica dahurica, 3 g of fennel, 4 g of pepper, 2 g of aniseed, 2 g of bay leaf, 20ml of salad oil, 40 g of green Chinese onion, 15 g of ginger, 5ml of dark soy sauce, 20 g of red pepper and 20 g of rock candy.
3. The preparation process of the sauced duck head according to claim 1, wherein the formula comprises the following steps: 500 g of duck head, 2.5 g of cinnamon powder, 12ml of soy sauce, 75 g of dried salted and fermented soya paste, 7.5 g of salt, 6 g of angelica dahurica, 4 g of fennel, 5 g of pepper, 3 g of aniseed, 2.5 g of bay leaf, 25ml of salad oil, 50 g of green Chinese onion, 17 g of ginger, 10ml of dark soy sauce, 30 g of red pepper and 35 g of rock candy.
4. The preparation process of the sauced duck head according to claim 1, wherein the formula comprises the following steps: 600 g of duck heads, 3 g of cinnamon powder, 15ml of soy sauce, 100 g of dry salted and fermented soya paste, 10 g of salt, 8 g of angelica dahurica, 5 g of fennel, 6 g of pepper, 4 g of aniseed, 3 g of bay leaves, 30ml of salad oil, 60 g of green Chinese onion, 20 g of ginger, 15ml of dark soy sauce, 20 g of red pepper and 50 g of rock candy.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210185502.0A CN114451524A (en) | 2022-02-28 | 2022-02-28 | Making process of sauced duck heads |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210185502.0A CN114451524A (en) | 2022-02-28 | 2022-02-28 | Making process of sauced duck heads |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223899A (en) * | 2017-07-28 | 2017-10-03 | 祁东县吉祥食品有限公司 | A kind of Guangdong taste Spicy Salted Duck |
| CN107927598A (en) * | 2017-11-09 | 2018-04-20 | 金玉霞 | A kind of preparation method of stew in soy sauce duck head |
| CN112998217A (en) * | 2021-04-12 | 2021-06-22 | 天津市技术物理研究所 | Preparation method for prolonging shelf life of sauced beef and sauced beef |
-
2022
- 2022-02-28 CN CN202210185502.0A patent/CN114451524A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107223899A (en) * | 2017-07-28 | 2017-10-03 | 祁东县吉祥食品有限公司 | A kind of Guangdong taste Spicy Salted Duck |
| CN107927598A (en) * | 2017-11-09 | 2018-04-20 | 金玉霞 | A kind of preparation method of stew in soy sauce duck head |
| CN112998217A (en) * | 2021-04-12 | 2021-06-22 | 天津市技术物理研究所 | Preparation method for prolonging shelf life of sauced beef and sauced beef |
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Application publication date: 20220510 |