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Marinated product hand-torn duck neck flavor improvement solution
Product production process
Pre-treatment of raw materials
Thawing-cleaning-blood removal-sizing-quick boiling-cooling.
Frying
Frying: Fry for 12 min at the oil temperature of 150℃, until the duck neck skin is slightly yellow and there is no obvious water vapor in the pot, and then take them out.
Marinating
Put bagged spicy stew seasoning in clean water, boil for 30 min, weigh auxiliary ingredients according to the formula, add them into the marinating pot and mix them evenly. Add fried duck necks for marinating for 40 min, soak duck necks for 20 min, until duck necks are thoroughly tasty, and then take them out for air drying.
Flatten them for cooling and mixing
Take out well-marinated duck necks, perform leaching, flatten them for cooling and arrangement and perform mixing.
Ingredient List
| 1 kg product mixing formula (unit g) | |||||
| Serial number | Name | Addition amount(g) | Serial number | Name | Addition amount(g) |
| 1 | Ajinomoto | 6 | 7 | Chicken Powder | 2 |
| 2 | I+G | 0.3 | 8 | E150 | 0.4 |
| 3 | Snowmellon water soluble concentrate powder | 3 | 9 | Roast beef essential oil | 0.8 |
| 4 | Teflon | 2 | 10 | Chili Red Oil | 10 |
| 5 | Cumin powder | 5 | 11 | Beef Balm | 5 |
| 6 | Soybean extract | 2 | 12 | Snowmellon compound seasoning oil | 4 |
Product Related
Flavor Type
Black Duck Flavor
Black Duck Series Products
Flavor Type
Marinated flavor
Marinated aromatic series products
Five spice series products
Flavor Type
Spicy flavor
Pepper series products
Sesame pepper series products
Cooked aroma series products
Flavor Type
Spicy flavor
Spicy oil series
Chili Series
