CN115251312A - Preparation method of marinated duck neck - Google Patents

Preparation method of marinated duck neck Download PDF

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Publication number
CN115251312A
CN115251312A CN202210559378.XA CN202210559378A CN115251312A CN 115251312 A CN115251312 A CN 115251312A CN 202210559378 A CN202210559378 A CN 202210559378A CN 115251312 A CN115251312 A CN 115251312A
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Prior art keywords
parts
marinade
duck neck
duck
raw materials
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吴江英
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Sanming Shunyuan Food Co ltd
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Sanming Shunyuan Food Co ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/005—Preserving by heating
    • A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
    • A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
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  • Nutrition Science (AREA)
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  • Molecular Biology (AREA)
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  • Proteomics, Peptides & Aminoacids (AREA)
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Abstract

The invention relates to poultry food processing, in particular to a method for preparing a marinated duck neck, which comprises the steps of (1) preparing raw materials, (2) rinsing the raw materials, (3) preparing marinade, (4) marinating and boiling the duck neck, (5) cooling the duck neck, (6) marinating the duck neck, and the like.

Description

Preparation method of marinated duck necks
Technical Field
The invention relates to poultry food processing, in particular to a method for making a marinated duck neck.
Background
The history of duck breeding in China can be calculated to 500 years before the yuan, and at the moment, documents record the scenes that a large group of ducks are bred in China. At present, china becomes the first world country for producing and consuming duck meat. The duck meat has high nutritive value, the protein content of the edible part is about 16-25%, the fat content is about 7.5%, and the fatty acid composition proportion is easy to digest and absorb by human body. China is also the country with the largest duck feeding amount in the world, and the breeding yield is the first in the world. The data show that in 2019, the slaughtering quantity of meat ducks in China is 45.8 hundred million, and the yield of the duck meat reaches 760 million tons. The annual consumption of Chinese duck products is the top of the world and is as high as 8 kilograms, the annual consumption of meat duck products in developed western countries is only 0.7 kilogram per year, the meat duck products are 9 percent of the meat duck necks in the marinated duck necks in China, and the meat duck products have wide prospects in the international market.
The nitrite is used as a preservative in the production and processing process of the marinated duck necks, which has become a traditional habit, not only can keep the duck necks in good bright red color, but also can inhibit the growth of microorganisms, has an antioxidant effect, can effectively delay the corruption of the marinated meat, and can improve the flavor of the duck necks. However, nitrite is a substance with strong toxicity in food additives, and the excessive use of nitrite in foods can seriously affect the health of people. Therefore, the reduction or complete non-use of nitrite is undoubtedly the best choice, but the problem that the color development of the marinated duck neck is difficult and the flavor and taste are poor can be caused, the marinated duck neck is a food with characteristics of Fujian Sanming local and is characterized in that duck meat is fused with Chinese herbal medicines on the basis of the original marinated duck neck, the texture is good, the chewing is sufficient, the prepared marinated duck neck is fragrant and not greasy, spicy but not dry, the meat is loose and not lose the toughness, the bone is soft and has long aftertaste, the slight spicy flavor is prominent, the sauce flavor is dark and has five flavors, and the color, the flavor and the taste are complete.
Disclosure of Invention
The invention aims to overcome the technical defects in the prior art and provides a method for making marinated duck necks.
In order to achieve the purpose, the invention provides a method for making marinated duck necks, which comprises the following steps:
(1) Preparing raw materials: placing the purchased frozen duck neck in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, fishing out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding into a big pot, decocting for 1-3h, cooling for 5h, and then decocting for 10-60min to obtain marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade in the step (3), and slowly decocting for 1-3h at the temperature of 50-80 ℃;
(5) Cooling the duck neck: cooling down the duck neck decocted in the step (4) for 3-8h;
(6) Marinating duck necks: and (6) putting the duck neck cooled in the step (5) into the marinade at the temperature of 50-80 ℃ for decocting for 1 hour, and cooling to obtain the marinated duck neck.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 200-300 parts of light soy sauce, 80-120 parts of salt, 12-20 parts of pepper, 6-15 parts of five spices, 12-20 parts of star anise, 6-15 parts of fennel, 6-12 parts of liquorice, 10-20 parts of cassia bark, 6-12 parts of ginger, 5-15 parts of garlic, 10-20 parts of myrcia and 30-80 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 200 parts of light soy sauce, 80 parts of salt, 12 parts of pepper, 6 parts of five spices, 12 parts of star anise, 6 parts of fennel, 6 parts of liquorice, 10 parts of cassia bark, 6 parts of ginger, 5 parts of garlic, 10 parts of bay leaves and 30 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 300 parts of light soy sauce, 120 parts of salt, 20 parts of pepper, 15 parts of five spices, 20 parts of star anise, 15 parts of fennel, 12 parts of liquorice, 20 parts of cassia bark, 12 parts of ginger, 15 parts of garlic, 20 parts of bay leaves and 80 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 250 parts of light soy sauce, 100 parts of salt, 16 parts of pepper, 10 parts of five spices, 16 parts of star anise, 10 parts of fennel, 10 parts of liquorice, 16 parts of cassia bark, 10 parts of ginger, 10 parts of garlic, 16 parts of bay leaves and 50 parts of lemon.
Preferably, the temperature for the first decoction in the step (3) is 80-100 ℃, and the temperature for the second decoction after cooling is 50-80 ℃.
Preferably, the first time of decocting in the step (3) is 2 hours, and the time of decocting after cooling is 30min.
Preferably, the cooling time in the step (5) is 5h.
Preferably, the ratio of the duck neck to the water in the marinade raw material is 1.
Through the technical scheme, the marinated duck neck prepared by the invention has the following excellent effects:
1. the invention follows the history of making Sanming local marinated duck necks, and reduces or does not add preservatives such as nitrite and the like by improving the marinade formula, so that the marinated duck necks are healthier.
2. According to the invention, by improving the formula of the marinade and adding the pepper, the five spices, the aniseed, the fennel, the liquorice, the cinnamon, the ginger, the garlic, the bay leaves and the lemon, the prepared marinated duck neck has the advantages of fragrance without greasiness, spicy without dryness, loose meat without losing the tendon, soft bone and long aftertaste, slight spicy flavor shows the spicy flavor, dark sauce flavor shows the five flavors, and good color, flavor and taste.
3. According to the marinated duck neck, the time and the temperature in the marinating process are controlled, the manufacturing process is optimized, so that the marinated duck neck has a better taste, and the quality guarantee time of the marinated duck neck is longer.
Detailed Description
The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.
The invention provides a method for making marinated duck necks, which comprises the following steps:
(1) Preparing raw materials: placing the purchased frozen duck necks in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, taking out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding the marinade raw materials into a big pot, decocting for 1-3h, cooling for 5h, and then decocting for 10-60min to obtain marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade in the step (3), and slowly decocting for 1-3h at the temperature of 50-80 ℃;
(5) Cooling the duck neck: cooling the duck neck decocted in the step (4) for 3-8h;
(6) Marinating duck necks: and (4) putting the duck neck cooled in the step (5) into the marinade at the temperature of 50-80 ℃ for decocting for 1h, and cooling to obtain the marinated duck neck.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 200-300 parts of light soy sauce, 80-120 parts of salt, 12-20 parts of pepper, 6-15 parts of five spices, 12-20 parts of star anise, 6-15 parts of fennel, 6-12 parts of liquorice, 10-20 parts of cassia bark, 6-12 parts of ginger, 5-15 parts of garlic, 10-20 parts of myrcia and 30-80 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 200 parts of light soy sauce, 80 parts of salt, 12 parts of pepper, 6 parts of five spices, 12 parts of star anise, 6 parts of fennel, 6 parts of liquorice, 10 parts of cassia bark, 6 parts of ginger, 5 parts of garlic, 10 parts of myrcia and 30 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 300 parts of light soy sauce, 120 parts of salt, 20 parts of pepper, 15 parts of five spices, 20 parts of star anise, 15 parts of fennel, 12 parts of liquorice, 20 parts of cassia bark, 12 parts of ginger, 15 parts of garlic, 20 parts of bay leaf and 80 parts of lemon.
Preferably, the marinade raw material comprises the following components in parts by weight: 5000 parts of water, 250 parts of light soy sauce, 100 parts of salt, 16 parts of pepper, 10 parts of five spices, 16 parts of star anise, 10 parts of fennel, 10 parts of liquorice, 16 parts of cassia bark, 10 parts of ginger, 10 parts of garlic, 16 parts of bay leaves and 50 parts of lemon.
The inventor of the invention obtains the optimized marinade formula by continuously optimizing the marinade formula and testing for countless times on the basis of the local long-time marinated duck neck production process.
Preferably, the temperature for the first decoction in the step (3) is 80-100 ℃, and the temperature for the second decoction after cooling is 50-80 ℃.
Preferably, the first time of decocting in the step (3) is 2 hours, and the time of decocting after cooling is 30min.
Preferably, the cooling time in the step (5) is 5h.
The inventor of the invention strictly controls the boiling time and the boiling temperature in the marinating process through experiments, so that the marinated duck necks can be stored for a longer time, and the flavor can be retained for a longer time.
Preferably, the ratio of the duck neck to the water in the marinade raw material is 1.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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 obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
Example 1:
the invention provides a technical scheme for making marinated duck necks, which comprises the following steps:
(1) Preparing raw materials: placing the purchased frozen duck necks in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, fishing out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding the marinade raw materials into a big pot, decocting for 1h, cooling for 5h, and then decocting for 10min to obtain the marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade with the temperature of 80 ℃ in the step (3), and slowly decocting for 1h at the temperature of 50 ℃;
(5) Cooling the duck neck: cooling the duck neck decocted in the step (4) for 3 hours;
(6) Marinating duck necks: and (6) putting the duck neck cooled in the step (5) into the marinade at the temperature of 50 ℃ for decocting for 1 hour, and cooling to obtain the marinated duck neck.
The marinade comprises the following raw materials: 5000 parts of water, 200 parts of light soy sauce, 80 parts of salt, 12 parts of pepper, 6 parts of five spices, 12 parts of star anise, 6 parts of fennel, 6 parts of liquorice, 10 parts of cassia bark, 6 parts of ginger, 5 parts of garlic, 10 parts of myrcia and 30 parts of lemon.
Example 2
The invention provides a technical scheme for making marinated duck necks, which comprises the following steps:
(1) Preparing raw materials: placing the purchased frozen duck neck in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, taking out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding the marinade raw materials into a big pot, decocting for 3 hours, cooling for 5 hours, and then decocting for 60min to obtain the marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade with the temperature of 100 ℃ in the step (3), and slowly decocting for 3 hours at the slow decocting temperature of 80 ℃;
(5) Cooling the duck neck: cooling the duck neck decocted in the step (4) for 8 hours;
(6) Marinating duck necks: and (4) putting the duck neck cooled in the step (5) into the marinade at the temperature of 80 ℃ for decocting for 1h, and cooling to obtain the marinated duck neck.
The marinade comprises the following raw materials: 5000 parts of water, 300 parts of light soy sauce, 120 parts of salt, 20 parts of pepper, 15 parts of five spices, 20 parts of star anise, 15 parts of fennel, 12 parts of liquorice, 20 parts of cassia bark, 12 parts of ginger, 15 parts of garlic, 20 parts of bay leaf and 80 parts of lemon.
Example 3
The invention provides a technical scheme for making marinated duck necks, which comprises the following steps:
(1) Preparing raw materials: placing the purchased frozen duck neck in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, taking out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding the marinade raw materials into a big pot, decocting for 2 hours, cooling for 5 hours, and then decocting for 30min to obtain the marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade with the temperature of 90 ℃ in the step (3), and slowly decocting for 1h at the temperature of 60 ℃;
(5) Cooling the duck neck: cooling down the duck neck decocted in the step (4) for 35 days;
(6) Marinating duck necks: and (6) putting the duck neck cooled in the step (5) into the marinade at the temperature of 70 ℃ to decoct for 1 hour, and cooling to obtain the marinated duck neck.
The marinade comprises the following raw materials: 5000 parts of water, 250 parts of light soy sauce, 100 parts of salt, 16 parts of pepper, 10 parts of five spices, 16 parts of star anise, 10 parts of fennel, 10 parts of liquorice, 16 parts of cassia bark, 10 parts of ginger, 10 parts of garlic, 16 parts of bay leaves and 50 parts of lemon.
Comparative example 1
The invention provides a technical scheme for making marinated duck necks:
(1) Preparing raw materials: placing the purchased frozen duck neck in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, fishing out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding the marinade raw materials into a big pot, decocting for 0.5h, cooling for 5h, and then decocting for 10min to obtain the marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade with the temperature of 80 ℃ in the step (3), and slowly decocting for 1h at the temperature of 90 ℃;
(5) Cooling the duck neck: cooling the duck neck decocted in the step (4) for 3 hours;
(6) Marinating duck necks: and (4) putting the duck neck cooled in the step (5) into the marinade at the temperature of 90 ℃ for decocting for 1h, and cooling to obtain the marinated duck neck.
The marinade comprises the following raw materials: 5000 parts of water, 250 parts of light soy sauce, 100 parts of salt, 16 parts of pepper, 10 parts of five spices, 16 parts of star anise, 10 parts of fennel, 10 parts of liquorice, 16 parts of cassia bark, 10 parts of ginger, 10 parts of garlic, 16 parts of bay leaves and 50 parts of lemon.
According to the cooked meat product health standard (GB 2726-2005) and the food safety national standard food microbiology inspection colony count (GB 4789.2-2010), the food safety national standard food microbiology inspection coliform count (GB 4789.3-2010), the food safety national standard food microbiology inspection salmonella inspection (GB 4789.4-2010), the food safety national standard food microbiology inspection staphylococcus aureus inspection (GB 4789.10-2010) and the food safety national standard food microbiology inspection shigella inspection (GB 4789.5-2012), the duck halo tests of examples 1-3 are sequentially carried out, pathogenic bacteria are not detected, the colony count is less than 180cfh/g, the coliform colony count is less than 3.0, and the requirements of related standards are met. And (3) carrying out microbial inspection on the marinated duck necks in the comparative example 1, wherein no pathogenic bacteria are detected, the total number of bacterial colonies is more than 180cfh/g, and the coliform group is more than 3.0, and does not meet the requirements of related standards.
According to the marinated duck neck manufactured in the embodiment, the formula of the marinade is improved, and the pepper, the five spices, the aniseed, the fennel, the liquorice, the cinnamon, the ginger, the garlic, the bay leaves and the lemon are added, so that the manufactured marinated duck neck has fragrance without greasiness, spicy without dryness, loose meat without losing the toughness, soft bones and long aftertaste, the spicy flavor is prominent in slight spicy flavor, the five flavors are hidden in the sauce flavor, and the color, the flavor and the taste are complete.
The preferred embodiments of the present invention have been described above in detail, but the present invention is not limited thereto. Within the scope of the technical idea of the invention, many simple modifications can be made to the technical solution of the invention, including combinations of various technical features in any other suitable way, and these simple modifications and combinations should also be regarded as the disclosure of the invention, and all fall within the scope of the invention.

Claims (9)

1. The preparation method of the marinated duck neck is characterized by comprising the following steps:
(1) Preparing raw materials: placing the purchased frozen duck necks in a clean water tank for unfreezing until ice blocks are completely dissolved;
(2) Rinsing raw materials: adding clear water into the duck necks unfrozen in the step (1) for rinsing, changing water for 2-3 times, taking out and draining;
(3) Preparing marinade: weighing the prepared marinade raw materials, adding into a big pot, decocting for 1-3h, cooling for 5h, and then decocting for 10-60min to obtain marinade;
(4) Stewing duck necks: putting the duck neck drained in the step (2) into the marinade in the step (3), and slowly decocting for 1-3h at the temperature of 50-80 ℃;
(5) Cooling the duck neck: cooling down the duck neck decocted in the step (4) for 3-8h;
(6) Marinating duck necks: and (4) putting the duck neck cooled in the step (5) into the marinade at the temperature of 50-80 ℃ for decocting for 1h, and cooling to obtain the marinated duck neck.
2. The method for making the marinated duck neck as claimed in claim 1, wherein the marinade comprises the following raw materials in parts by weight: 5000 parts of water, 200-300 parts of light soy sauce, 80-120 parts of salt, 12-20 parts of pepper, 6-15 parts of five spices, 12-20 parts of star anise, 6-15 parts of fennel, 6-12 parts of liquorice, 10-20 parts of cassia bark, 6-12 parts of ginger, 5-15 parts of garlic, 10-20 parts of bay leaves and 30-80 parts of lemon.
3. The method for making the marinated duck neck according to claim 1, wherein the marinade comprises the following raw materials in parts by weight: 5000 parts of water, 200 parts of light soy sauce, 80 parts of salt, 12 parts of pepper, 6 parts of five spices, 12 parts of star anise, 6 parts of fennel, 6 parts of liquorice, 10 parts of cassia bark, 6 parts of ginger, 5 parts of garlic, 10 parts of bay leaves and 30 parts of lemon.
4. The method for making the marinated duck neck as claimed in claim 1, wherein the marinade comprises the following raw materials in parts by weight: 5000 parts of water, 300 parts of light soy sauce, 120 parts of salt, 20 parts of pepper, 15 parts of five spices, 20 parts of star anise, 15 parts of fennel, 12 parts of liquorice, 20 parts of cassia bark, 12 parts of ginger, 15 parts of garlic, 20 parts of bay leaf and 80 parts of lemon.
5. The method for making the marinated duck neck as claimed in claim 1, wherein the marinade comprises the following raw materials in parts by weight: 5000 parts of water, 250 parts of light soy sauce, 100 parts of salt, 16 parts of pepper, 10 parts of five spices, 16 parts of star anise, 10 parts of fennel, 10 parts of liquorice, 16 parts of cassia bark, 10 parts of ginger, 10 parts of garlic, 16 parts of bay leaves and 50 parts of lemon.
6. The method for making the pot-stewed duck neck as claimed in claim 1, wherein the temperature for the first boiling in the step (3) is 80-100 ℃, and the temperature for boiling after cooling is 50-80 ℃.
7. The method for making the stewed duck neck as claimed in claim 1, wherein the first decoction in the step (3) is carried out for 2 hours, and the second decoction after cooling is carried out for 30 minutes.
8. The method for preparing the stewed duck neck as claimed in claim 1, wherein the cooling time in the step (5) is 5 hours.
9. The method for making the marinated duck neck as claimed in claim 1, wherein the ratio of water in the duck neck and the marinade raw material is 1.
CN202210559378.XA 2022-05-23 2022-05-23 Preparation method of marinated duck neck Pending CN115251312A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305301A (en) * 2014-11-13 2015-01-28 河南农业大学 Production method of sauce fragrant duck neck
CN105360975A (en) * 2015-11-24 2016-03-02 安徽先知缘食品有限公司 Sauced hyacinth bean duck necks recipe and production method thereof
CN110916101A (en) * 2019-12-09 2020-03-27 新疆天山美乐食品制造有限公司 Making method of sauce flavor type duck necks

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305301A (en) * 2014-11-13 2015-01-28 河南农业大学 Production method of sauce fragrant duck neck
CN105360975A (en) * 2015-11-24 2016-03-02 安徽先知缘食品有限公司 Sauced hyacinth bean duck necks recipe and production method thereof
CN110916101A (en) * 2019-12-09 2020-03-27 新疆天山美乐食品制造有限公司 Making method of sauce flavor type duck necks

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