Special spicy duck neck by recipe of Hui nationality and processing method of spicy duck neck

• Main Authors: MA CHAO, MA ZHENGYI
• Format: Patent
• Language: Chinese; English
• Published: 02.07.2014
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention belongs to the field of health maintenance with medicated diet in the medicine of Hui nationality and food manufacture and processing and discloses a special spicy duck neck by a recipe of the Hui nationality. The special spicy duck neck comprises stewed materials and special materials; according to the weight ratio of every 100kg of duck neck and other materials, the stewed materials comprise: 600g-680g of chili pepper, 260g-300g of aniseed, 320g-400g of Chinese prickly ash, 150g-180g of fructus amomi, 100g-120g of anise, 80g-100g of galangal, 50g-60g of radix angelicae, 50g-60g of cinnamon, 60g-100g of tsaoko amomum fruit and 2,000g-2,500g of salt; the special materials comprise: 30g-33g of polygonum multiflorum, 50g-60g of black soybean, 30g-35g of lycium barbarum, 35g-38g of angelica sinensis, 35g-45g of hawthorn, 35g-40g of astragalus membranaceus, 35g-38g of rehmannia glutinosa and 600g-660g of honey. The processing method comprises the following steps: unfreezing, cleaning, precooking, st