Preparation method of sour-sweet cold-eaten duck necks

• Main Authors: DUAN CHUANMING, DUAN WENXIN
• Format: Patent
• Language: Chinese; English
• Published: 27.11.2020
• 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 discloses a preparation method of sour-sweet cold-eaten duck necks. The sour-sweet cold-eaten duck necks are prepared from 80-120 parts of duck necks, 1-10 parts of kiwi fruit juice, 1-10 parts of pomegranate juice, 1-5 parts of liquorice, 2-7 parts of stevia rebaudiana, 1-3 parts of rice wine, 1-3 parts of white vinegar, 1-3 parts of edible salt, 2-5 parts of star anises, 1-3 partsof dark soy sauce, 1-4 parts of scallion and 1-5 parts of ginger. The kiwi fruit juice, the pomegranate juice, the liquorice and the stevia rebaudiana are added, the kiwi fruit juice and the pomegranate juice which respectively have sour and sweet tastes are used as main materials of duck neck sour-sweet taste. The two fruits are utilized, no any additive is added, the product is pure natural, thekiwi fruit juice and the pomegranate juice also have the effects of inhibiting the cohesion of keratin cells and the precipitation of pigment, effectively removing or desalinating dark spots, and improving dry or oily skin. I