阅读说明：本技术 一种带骨素鸭脖的制备方法及制作模具 (Preparation method and manufacturing mold of duck neck with ossein ) 是由 普宏钢 于 2020-12-10 设计创作，主要内容包括：本发明公开了一种带骨素鸭脖的制备方法及制作模具,用于制备素鸭脖的模具包括上模和槽型下模；槽型下模的两端分别设置有一个侧板22,上模与侧板22之间形成与第一弧形盖板相匹配的弧形间隙；还包括第一弧形盖板,上模、侧板22以及第一弧形盖板形成定型腔体；上模的顶部开设有第一进料口,第一弧形盖板的顶部设有能够与第一进料口连通的第二进料口；先在槽型下模中注入素鸭肉混合物,且所注入的素鸭肉混合物占定型腔体体积的1/3,将素鸭骨放置于素鸭肉混合物上,并将上模压合于槽型下模上,在弧形间隙中插入第一盖板,素鸭肉混合物依次通过第一进料口和第二进料口将定型腔体的剩余空间填满。本发明所制成的素鸭脖外观接近肉质,与鸭脖的接近度高。(The invention discloses a preparation method and a manufacturing die of a duck neck with bone extract, wherein the die for preparing the duck neck with bone extract comprises an upper die and a groove-shaped lower die; two ends of the groove-shaped lower die are respectively provided with a side plate 22, and an arc-shaped gap matched with the first arc-shaped cover plate is formed between the upper die and the side plate 22; the upper die, the side plate 22 and the first arc-shaped cover plate form a shaping cavity; the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port; firstly, injecting a vegetarian duck meat mixture into a groove-shaped lower die, wherein the vegetarian duck meat mixture occupies 1/3 of the volume of the sizing cavity, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing an upper die on the groove-shaped lower die, inserting a first cover plate into an arc-shaped gap, and filling the residual space of the sizing cavity by the vegetarian duck meat mixture sequentially through a first feed inlet and a second feed inlet. The vegetarian duck neck prepared by the method is close to meat in appearance and high in closeness to the duck neck.)

1. A preparation method of a duck neck with ossein is characterized by comprising the following steps:

s1: the die for preparing the vegetarian duck neck comprises an upper die, a groove-shaped lower die and a first arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate 22, and an arc-shaped gap matched with the first arc-shaped cover plate is formed between the upper die and the side plate 22;

the upper die, the side plate 22 and the first arc-shaped cover plate form a shaping cavity;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

firstly, injecting a vegetarian duck meat mixture into the groove-shaped lower die, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing the upper die on the groove-shaped lower die, inserting a first cover plate into the arc-shaped gap, and filling the rest space of the sizing cavity with the vegetarian duck meat mixture sequentially through the first feed port and the second feed port.

2. The method for preparing the duck neck with the ossein according to claim 1, wherein the step of S1 is as follows:

s11: the vegetarian duck bone is prepared by mixing konjac gum, curdlan, locust bean gum, corn starch, water and calcium powder water in a mold;

s12: and uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture.

3. The method for preparing the duck neck with the ossein according to claim 2, wherein the specific steps of S11 are as follows:

putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping mixer, and chopping and mixing for 1min at 500-1000 rpm; chopping and stirring at 2500-3500 rpm for 1-5 min, puffing for 20min, adding calcium powder water, and chopping and stirring at 2500-3500 rpm for 1min to obtain the vegetarian duck bone raw material.

4. The method for preparing the duck neck with ossein according to claim 2, wherein the step S12 further comprises:

s121: preprocessing the soybean protein isolate and then shredding for later use;

s122: putting the soybean protein isolate, the corn starch, the soybean vegetable oil, curdlan, the locust bean gum, the konjac gum, the methyl cellulose, the xanthan gum, water and seasonings into a chopper mixer for emulsification to obtain the vegetarian duck meat ingredient.

5. The method for preparing the duck neck with the ossein according to claim 4, wherein the step S121 comprises the following steps:

rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soaked soybean tissue protein by using a dehydrator at the speed of 200-300 r/min for 3-5 min, washing the soybean tissue protein by using water, dehydrating the soybean tissue protein according to the parameters, and repeating the water washing and dehydrating processes for at least 4 times;

and (4) removing the silk of the dehydrated soybean tissue protein by a silk removing machine for standby.

6. The method for preparing the duck neck with the ossein according to claim 4, wherein the specific steps of S122 are as follows:

putting the soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopper mixer for emulsification, chopping and mixing at the rotating speed of 1000-1500 rpm for 1-3 min, and then chopping and mixing at the rotating speed of 2500-3500 rpm for 3-5 min to obtain the emulsified vegetarian duck meat ingredient.

7. The method for preparing duck neck with ossein according to claim 1 or 2,

s2, heating and cooking the vegetarian duck neck and the vegetarian duck meat in two stages, and then quickly cooling to shape the vegetarian duck neck and the vegetarian duck bone to obtain a semi-finished vegetarian duck neck;

s3: drawing out the first arc-shaped cover plate and inserting a second arc-shaped cover plate provided with a plurality of second through holes between the upper die and the groove-shaped lower die to enable the second through holes to be communicated with the first through holes in the top of the upper die;

s4: and (5) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die, the second arc-shaped cover plate and the groove-shaped lower die into a marinating and boiling pool, and marinating for 30 min.

8. The method for preparing the duck neck with the ossein according to claim 7, wherein the two-stage heating and cooking in S2 comprises the following specific steps:

the first stage is as follows: heating to 50-60 ℃, and stewing for 30-45 min;

and a second stage: heating to 90-100 deg.c, and steaming for 60-90 min.

9. The method for preparing the duck neck with the ossein according to claim 7, further comprising the following steps:

s5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

s6: putting the semi-finished vegetarian duck neck product in the S5 into a quick freezing chamber, quickly freezing at-30 to-20 ℃ to ensure that the central temperature of the semi-finished vegetarian duck neck product reaches below-18 to-15 ℃ within 20 to 30min, and quickly freezing for 3 to 5 hours;

the two-stage heating and baking step in the step S5 comprises the following specific steps:

the first stage is as follows: heating to 60-80 deg.c and stoving for 30-60 min;

and a second stage: heating to 70-90 deg.c and stoving for 20-30 min.

10. A mold for manufacturing a duck neck with ossein is characterized by comprising an upper mold, a groove-shaped lower mold, a first arc-shaped cover plate and a second arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate 22, and an arc-shaped gap is formed between the upper die and the side plate 22;

the arc-shaped gap is respectively matched with the first arc-shaped cover plate and the second arc-shaped cover plate;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

the top of the upper die is also provided with a plurality of first through holes, and the top of the second arc-shaped cover plate is provided with a plurality of second through holes;

after the first arc-shaped cover plate is inserted into the arc-shaped gap, the upper die, the side plate 22 and the first arc-shaped cover plate form a shaping cavity, and the shaping cavity is used for cooking and shaping a vegetarian duck neck;

when first arc apron with the separation of arc clearance just second arc apron inserts behind the arc clearance, go up the mould, curb plate 22 and second arc apron forms the steamed cavity of cooking, just first through-hole with the second through-hole intercommunication, the steamed cavity of cooking is used for doing steamed the boiling to vegetarian duck neck.

Technical Field

The invention relates to the field of vegetarian food, in particular to a preparation method and a manufacturing mold of a duck neck with ossein.

Background

The duck neck is one of leisure foods which are popular with people. Most of the existing leisure duck neck foods in the market mainly comprise meat products, so that the requirements of vegetarian enthusiasts and fat-reducing groups on the leisure foods are difficult to meet, and the duck neck with high polyphagia antibiotic content enables human cells to generate drug resistance to antibiotics.

The soybean tissue protein is a vegetable protein product with high protein content and rich meat fiber feeling, which is prepared by using low-temperature soybean meal as a main raw material through high temperature and high pressure. The soybean tissue protein has good water absorption and oil retention characteristics, and can be made into snack foods with different flavors by soaking and adding appropriate flavoring agents.

With the increasing living standard of people, the pursuit of healthy diet and the awareness of environmental protection and low carbon are stronger and stronger, vegetarian food made of soybean tissue protein is favored by consumers. Therefore, the requirements for the kind and taste of vegetarian foods made of soybean tissue protein are also increasing.

Different preparation processes have different influences on the water absorption, the oil retention rate and the taste of the soybean tissue protein, at present, the meat imitation preparation process of the soybean tissue protein cannot meet the unique meat quality and chewing feeling of duck necks, and the prepared meat imitation product cannot be marinated and seasoned, and in the prior art, due to the steps of marinating and seasoning and the like after the vegetarian meat and bones are synthesized, the vegetarian meat and the bones are scattered, so that the vegetarian duck necks with bones close to the duck necks cannot be prepared.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: provides a preparation method and a manufacturing mold of duck neck with ossein, which can improve the proximity of vegetarian duck neck product and duck neck.

In order to solve the technical problems, the invention adopts the technical scheme that:

a preparation method of a duck neck with ossein comprises the following steps:

s1: the die for preparing the vegetarian duck neck comprises an upper die, a groove-shaped lower die and a first arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate, and an arc-shaped gap matched with the first arc-shaped cover plate is formed between the upper die and the side plates;

the upper die, the side plate and the first arc-shaped cover plate form a shaping cavity;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

firstly, injecting a vegetarian duck meat mixture into the groove-shaped lower die, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing the upper die on the groove-shaped lower die, inserting a first cover plate into the arc-shaped gap, and filling the rest space of the sizing cavity with the vegetarian duck meat mixture sequentially through the first feed port and the second feed port.

In order to solve the technical problem, the invention adopts another technical scheme as follows:

a mold for manufacturing a duck neck with ossein comprises an upper mold, a groove-shaped lower mold, a first arc-shaped cover plate and a second arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate, and an arc-shaped gap is formed between the upper die and the side plate;

the arc-shaped gap is respectively matched with the first arc-shaped cover plate and the second arc-shaped cover plate;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

the top of the upper die is also provided with a plurality of first through holes, and the top of the second arc-shaped cover plate is provided with a plurality of second through holes;

after the first arc-shaped cover plate is inserted into the arc-shaped gap, the upper die, the side plate and the first arc-shaped cover plate form a shaping cavity, and the shaping cavity is used for cooking and shaping a vegetarian duck neck;

when first arc apron with the separation of arc clearance just second arc apron inserts behind the arc clearance, go up the mould, curb plate and second arc apron forms the steamed cavity of cooking, just first through-hole with the second through-hole intercommunication, the steamed cavity of cooking is used for doing steamed the boiling to vegetarian duck neck.

The invention has the beneficial effects that: according to the invention, the vegetarian duck bones and the vegetarian duck meat are fused through the die, so that the vegetarian duck bones and the vegetarian duck meat can be simply and tightly combined and shaped, and the appearance of the prepared vegetarian duck neck is close to that of a real duck neck. The vegetarian duck neck prepared by the method has the appearance close to that of a real duck neck on the premise of ensuring low fat content, and can meet the public requirements; the invention can realize batch production and also overcomes the defect that the prior art can not produce the duck necks with the bone element in batch.

Drawings

FIG. 1 is a schematic structural view of a mold for making a duck neck with ossein according to the invention;

FIG. 2 is an exploded view of a mold for making a duck neck with ossein according to the present invention;

FIG. 3 is an exploded view of a mold for making a duck neck with ossein according to the present invention;

FIG. 4 is a front view of FIG. 1;

FIG. 5 is a schematic view of the structure of a lower mold of the present invention;

fig. 6 is an enlarged view of a portion a in fig. 5.

Description of reference numerals:

1. an upper die; 11. a first through hole; 12. a first feed port; 13. a convex portion;

2. a groove-shaped lower die; 21. folding the edges at right angles; 22. a side plate; 23. a recess; 231. mounting holes; 232. an opening of the mounting hole; 25. a spring; 26. steel balls;

3. a first arc-shaped cover plate; 31. a second through hole;

4. a second arc-shaped cover plate; 41. a second feed port;

5. an arc-shaped gap; 6. shaping the cavity; 7. a limiting block; 8. a stewing cavity.

Detailed Description

In order to explain technical contents, achieved objects, and effects of the present invention in detail, the following description is made with reference to the accompanying drawings in combination with the embodiments.

Referring to fig. 1-6, a method for preparing a duck neck with ossein comprises the following steps:

s1: the die for preparing the vegetarian duck neck comprises an upper die, a groove-shaped lower die and a first arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate, and an arc-shaped gap matched with the first arc-shaped cover plate is formed between the upper die and the side plates;

the upper die, the side plate and the first arc-shaped cover plate form a shaping cavity;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

firstly, injecting a vegetarian duck meat mixture into the groove-shaped lower die, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing the upper die on the groove-shaped lower die, inserting a first cover plate into the arc-shaped gap, and filling the rest space of the sizing cavity with the vegetarian duck meat mixture sequentially through the first feed port and the second feed port.

The working principle of the invention is as follows:

and fusing the vegetarian duck meat mixture with vegetarian duck bones through a die to prepare the duck neck with the bone, the appearance of which is close to that of the real duck neck.

From the above description, the beneficial effects of the present invention are: according to the invention, the vegetarian duck bones and the vegetarian duck meat are fused through the die, so that the vegetarian duck bones and the vegetarian duck meat can be simply and tightly combined and shaped, and the appearance of the prepared vegetarian duck neck is close to that of a real duck neck. The vegetarian duck neck prepared by the method has the appearance close to that of a real duck neck on the premise of ensuring low fat content, and can meet the public requirements; the invention can realize batch production and also overcomes the defect that the prior art can not produce the duck necks with the bone element in batch.

Further, the S1 is preceded by:

s11: the vegetarian duck bone is prepared by mixing konjac gum, curdlan, locust bean gum, corn starch, water and calcium powder water in a mold;

s12: and uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture.

Further, the specific step of S11 is:

putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping mixer, and chopping and mixing for 1min at 500-1000 rpm; chopping and stirring at 2500-3500 rpm for 1-5 min, puffing for 20min, adding calcium powder water, and chopping and stirring at 2500-3500 rpm for 1min to obtain the vegetarian duck bone raw material.

The S12 further includes:

s121: preprocessing the soybean protein isolate and then shredding for later use;

s122: putting the soybean protein isolate, the corn starch, the soybean vegetable oil, curdlan, the locust bean gum, the konjac gum, the methyl cellulose, the xanthan gum, water and seasonings into a chopper mixer for emulsification to obtain the vegetarian duck meat ingredient.

Further, the specific step of S121 is:

rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soaked soybean tissue protein by using a dehydrator at the speed of 200-300 r/min for 3-5 min, washing the soybean tissue protein by using water, dehydrating the soybean tissue protein according to the parameters, and repeating the water washing and dehydrating processes for at least 4 times;

and (4) removing the silk of the dehydrated soybean tissue protein by a silk removing machine for standby.

Further, the specific step of S122 is:

putting the soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopper mixer for emulsification, chopping and mixing at the rotating speed of 1000-1500 rpm for 1-3 min, and then chopping and mixing at the rotating speed of 2500-3500 rpm for 3-5 min to obtain the emulsified vegetarian duck meat ingredient.

As can be seen from the above description, since curdlan can generate heat irreversible gel, so that the bone structure of the vegetarian duck is stable, even in the subsequent heating step, the shape can be always kept, and no melting occurs, moreover, konjac gum can be used as a thickener and a stabilizer, and locust bean gum also has good stability, so that after being mixed with curdlan, the konjac gum and curdlan form gel with higher hardness and more stability, and the stability of the gel is enhanced with the aid of locust bean gum, and since calcium powder and corn starch both have the function of reducing viscosity, the bone hardness of the vegetarian duck prepared by the gel under the action of corn starch and calcium powder water is further enhanced; therefore, the vegetarian duck bone with high hardness can be prepared in the die through the synergistic effect of the konjac gum, the curdlan gum, the locust bean gum, the corn starch, the water and the calcium powder water, and the hardness of the vegetarian duck bone is close to that of the real duck bone, so that the authenticity of the duck neck is improved.

Further, S2, heating and cooking the vegetarian duck neck and the vegetarian duck meat in two stages, and then quickly cooling to shape the vegetarian duck meat and the vegetarian duck bone to obtain a semi-finished vegetarian duck neck product;

s3: drawing out the first arc-shaped cover plate and inserting a second arc-shaped cover plate provided with a plurality of second through holes between the upper die and the groove-shaped lower die to enable the second through holes to be communicated with the first through holes in the top of the upper die;

s4: and (5) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die, the second arc-shaped cover plate and the groove-shaped lower die into a marinating and boiling pool, and marinating for 30 min.

According to the description, the silk-removed soybean tissue protein and the emulsified vegetarian duck meat ingredient are uniformly mixed, and the obtained vegetarian duck meat mixture can improve the fibrous feeling and the compact chewing feeling of the silk-shaped vegetarian duck meat after being steamed and shaped, so that the prepared vegetarian duck meat has the fibrous feeling of duck meat, and the flavor and the taste of the duck meat are similar to those of a real duck neck.

Further, the two-stage temperature-raising cooking in S2 specifically comprises the following steps:

the first stage is as follows: heating to 50-60 ℃, and stewing for 30-45 min;

and a second stage: heating to 90-100 deg.c, and steaming for 60-90 min.

According to the description, the vegetarian duck meat mixture can be gradually shaped by heating and steaming in stages, the compactness of the vegetarian duck meat is improved, and the toughness of the vegetarian duck meat is prevented from being reduced and the brittleness of the vegetarian duck meat is improved due to the fact that the vegetarian duck meat mixture is denatured after the temperature rises suddenly.

Further, the method also comprises the following steps:

s5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

s6: putting the semi-finished vegetarian duck neck product in the S5 into a quick freezing chamber, quickly freezing at-30 to-20 ℃ to ensure that the central temperature of the semi-finished vegetarian duck neck product reaches below-18 to-15 ℃ within 20 to 30min, and quickly freezing for 3 to 5 hours;

the two-stage heating and baking step in the step S5 comprises the following specific steps:

the first stage is as follows: heating to 60-80 deg.c and stoving for 30-60 min;

and a second stage: heating to 70-90 deg.c and stoving for 20-30 min.

According to the description, the vegetarian duck neck semi-finished product is subjected to two-stage heating baking, so that the rapid evaporation of water is avoided, the toughness of vegetarian duck meat in the vegetarian duck neck semi-finished product is improved, the redundant water absorbed by the vegetarian duck neck in the marinating and boiling process can be evaporated, and the meat quality compactness of the vegetarian duck neck is improved; the vegetarian duck neck is frozen after being baked, so that the vegetarian duck neck can be shaped, and subsequent packaging is facilitated. The center temperature of the semi-finished vegetarian duck neck product reaches-18 ℃ to-15 ℃ within 20min to 30min, so that the vegetarian duck neck can be quickly shaped, the hardness of vegetarian duck bones and the toughness of vegetarian duck meat are improved, and the hardness of the vegetarian duck bones is close to that of real duck bones.

A mold for manufacturing a duck neck with ossein comprises an upper mold, a groove-shaped lower mold, a first arc-shaped cover plate and a second arc-shaped cover plate;

two ends of the groove-shaped lower die are respectively provided with a side plate, and an arc-shaped gap is formed between the upper die and the side plate;

the arc-shaped gap is respectively matched with the first arc-shaped cover plate and the second arc-shaped cover plate;

the top of the upper die is provided with a first feed port, and the top of the first arc-shaped cover plate is provided with a second feed port which can be communicated with the first feed port;

the top of the upper die is also provided with a plurality of first through holes, and the top of the second arc-shaped cover plate is provided with a plurality of second through holes;

after the first arc-shaped cover plate is inserted into the arc-shaped gap, the upper die, the side plate and the first arc-shaped cover plate form a shaping cavity, and the shaping cavity is used for cooking and shaping a vegetarian duck neck;

when first arc apron with the separation of arc clearance just second arc apron inserts behind the arc clearance, go up the mould, curb plate and second arc apron forms the steamed cavity of cooking, just first through-hole with the second through-hole intercommunication, the steamed cavity of cooking is used for doing steamed the boiling to vegetarian duck neck.

As can be seen from the above description, the arc-shaped gap is used to enable both the first arc-shaped cover plate and the second arc-shaped cover plate to be inserted into the cavity; the first arc-shaped cover plate is used for primarily shaping the vegetarian duck neck in the cooking procedure of S2, the second arc-shaped cover plate is used for enabling the vegetarian duck neck to be completely immersed in the marinade shaping cavity in the subsequent marinating procedure, so that the marinade is ensured to be absorbed by the vegetarian duck neck, and the mould is combined with the manufacturing method, so that the vegetarian duck neck with the appearance and flavor close to that of a real duck neck can be manufactured.

Example one

A preparation method of a duck neck with ossein comprises the following steps:

(1) preparing the vegetarian duck bone:

s11: putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping mixer, and chopping and mixing for 1min at 500-1000 rpm; chopping at 2500-3500 rpm for 1-5 min, puffing for 20min, adding calcium powder water, and chopping at 2500-3500 rpm for 1min to obtain duck bone material;

pouring the vegetarian duck bone raw material into a duck bone mold, and stewing for 30-60 min at 85-95 ℃ for later use;

(2) preparing vegetarian duck meat:

s12: uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture;

specifically, S12 further includes S121 and S122;

s121, rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soybean tissue protein soaked in the S3 by using a dehydrator at the speed of 200-300 r/min for 3-5 min, washing the soybean tissue protein by using water, dehydrating the soybean tissue protein according to the parameters, repeating the water washing and dehydrating processes for at least 4 times, and dehydrating until no water flows out from a drainage outlet of the dehydrator;

removing the dehydrated soybean tissue protein for later use by a silk removing machine;

s122: putting soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopper mixer for emulsification, chopping and mixing at the rotating speed of 1000-1500 rpm for 1-3 min, and chopping and mixing at the rotating speed of 2500-3500 rpm for 3-5 min to obtain an emulsified vegetarian duck meat ingredient;

uniformly stirring the soybean tissue protein obtained after the silking removal of the S121 and the emulsified vegetarian duck meat ingredients obtained in the S22 in a stirrer at the stirring speed of 300-400 r/min to obtain a vegetarian duck meat mixture;

s1: the die for preparing the vegetarian duck neck comprises an upper die 1, a groove-shaped lower die 2 and a first arc-shaped cover plate 3;

two ends of the groove-shaped lower die 2 are respectively provided with a side plate 22, and when the upper die 1 and the groove-shaped lower die 2 are closed, an arc-shaped gap 5 matched with the first arc-shaped cover plate 3 is formed between the upper die 1 and the side plates 22;

when the upper die 1 and the groove-shaped lower die 2 are closed, the upper die 1, the side plate 22 and the first arc-shaped cover plate 3 form a shaping cavity 6;

the top of the upper die 1 is provided with a first feed port 12, and the top of the first arc-shaped cover plate 3 is provided with a second feed port 41 which can be communicated with the first feed port 12;

firstly, injecting a vegetarian duck meat mixture into a groove-shaped lower die 2, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity 6, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing an upper die 1 on the groove-shaped lower die 2, inserting a first cover plate into the arc-shaped gap 5, and filling the remaining space of the sizing cavity 6 with the vegetarian duck meat mixture sequentially through a first feed inlet 12 and a second feed inlet 41;

s2: heating and steaming vegetarian duck bones and vegetarian duck meat in two stages, and quickly cooling to shape the vegetarian duck meat to obtain a semi-finished vegetarian duck neck product;

s3: the first arc-shaped cover plate 3 is pulled out, and a second arc-shaped cover plate 4 provided with a plurality of second through holes 31 is inserted between the upper die 11 and the groove-shaped lower die 2, so that the second through holes 31 are communicated with the first through holes 11 at the top of the upper die 1;

s4: and (3) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die 1, the second arc-shaped cover plate 4 and the groove-shaped lower die 2 into a marinating pool, and marinating for 30 min.

S5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

the two-stage heating and baking comprises the following specific steps: the first stage is as follows: heating to 60-80 deg.c and stoving for 30-60 min; and a second stage: heating to 70-90 deg.c and stoving for 20-30 min.

S6: and (3) putting the semi-finished vegetarian duck neck product in the S5 into a quick freezing chamber, quickly freezing at-30 to-20 ℃ to ensure that the central temperature of the semi-finished vegetarian duck neck product reaches-18 to-15 ℃ within 20 to 30min, and quickly freezing for 3 to 5 hours.

The vegetarian duck bone is prepared from the following components in parts by weight:

5 parts of konjac glucomannan, 4 parts of curdlan, 3 parts of locust bean gum, 3 parts of corn starch, 1 part of calcium powder water and 100 parts of water;

the vegetarian duck meat is prepared from the following components in parts by weight:

16-21 parts of soybean tissue protein, 5-10 parts of soybean protein isolate, 10-20 parts of corn starch, 5-15 parts of soybean vegetable oil, 1-8 parts of curdlan, 1-8 parts of locust bean gum, 2-8 parts of konjac glucomannan, 1-3 parts of methyl cellulose, 1-3 parts of xanthan gum, 40-50 parts of water and 2-8 parts of seasoning.

Example two

The difference between this embodiment and the first embodiment is as follows:

a preparation method of a duck neck with ossein comprises the following steps:

(1) preparing the vegetarian duck bone:

s11: putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping and mixing machine, chopping and mixing for 1min at 500 rpm; chopping at 2500rpm for 5min, puffing for 20min, adding calcium powder water, and chopping at 2500rpm for 1min to obtain duck bone raw material;

pouring the vegetarian duck bone raw material into a duck bone mold, and steaming and boiling at 85 deg.C for 60 min;

(2) preparing vegetarian duck meat:

s12: uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture;

specifically, S12 further includes S121 and S122;

s121, rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soybean tissue protein soaked in the S3 by using a dehydrator at the speed of 200r/min for 3min, washing the soybean tissue protein by using water, dehydrating the soybean tissue protein according to the parameters, repeating the water washing and dehydrating processes for at least 4 times, and dehydrating until no water flows out from a drainage port of the dehydrator;

removing the dehydrated soybean tissue protein for later use by a silk removing machine;

s122: putting soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopping and mixing machine for emulsification, chopping and mixing for 3min at the rotating speed of 1000rpm, and chopping and mixing for 5min at the rotating speed of 2500rpm to obtain an emulsified vegetarian duck meat ingredient;

uniformly stirring the soybean tissue protein obtained after the silking removal in the step S121 and the emulsified vegetarian duck meat ingredients obtained in the step S122 in a stirrer at the stirring speed of 300r/min to obtain a vegetarian duck meat mixture;

s1: the die for preparing the vegetarian duck neck comprises an upper die 1, a groove-shaped lower die 2 and a first arc-shaped cover plate 3;

two ends of the groove-shaped lower die 2 are respectively provided with a side plate 22, and when the upper die 1 and the groove-shaped lower die 2 are closed, an arc-shaped gap 5 matched with the first arc-shaped cover plate 3 is formed between the upper die 1 and the side plates 22;

when the upper die 1 and the groove-shaped lower die 2 are closed, the upper die 1, the side plate 22 and the first arc-shaped cover plate 3 form a shaping cavity 6;

the top of the upper die 1 is provided with a first feed port 12, and the top of the first arc-shaped cover plate 3 is provided with a second feed port 41 which can be communicated with the first feed port 12;

firstly, injecting a vegetarian duck meat mixture into a groove-shaped lower die 2, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity 6, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing an upper die 1 on the groove-shaped lower die 2, inserting a first cover plate into the arc-shaped gap 5, and filling the remaining space of the sizing cavity 6 with the vegetarian duck meat mixture sequentially through a first feed inlet 12 and a second feed inlet 41;

s2: heating and cooking the vegetarian duck bone and the vegetarian duck meat in two stages, and then immersing the die into an ice water pool with the temperature of 0 ℃ for rapid cooling to shape the vegetarian duck meat to obtain a semi-finished vegetarian duck neck;

the two-stage heating cooking comprises the following specific steps:

the first stage is as follows: heating to 60 deg.C, and steaming for 30 min; and a second stage: heating to 100 deg.C, and steaming for 60min to obtain shaped vegetarian duck neck semi-finished product;

s3: the first arc-shaped cover plate 3 is pulled out, and a second arc-shaped cover plate 4 provided with a plurality of second through holes 31 is inserted between the upper die 1 and the groove-shaped lower die 2, so that the second through holes 31 are communicated with the first through holes 11 at the top of the upper die 1;

s4: and (3) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die 1, the second arc-shaped cover plate 4 and the groove-shaped lower die 2 into a marinating pool, and marinating for 30 min.

S5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

the two-stage heating and baking comprises the following specific steps: the first stage is as follows: heating to 60 deg.C, and baking for 60 min; and a second stage: heating to 90 deg.C, and baking for 20 min.

S6: and (3) putting the semi-finished vegetarian duck neck product in the S5 into a quick freezing chamber, quickly freezing at-30 ℃ to enable the central temperature of the semi-finished vegetarian duck neck product to reach below-18 ℃ within 20min, and quickly freezing for 3 h.

S7: and (5) cutting the semi-finished vegetarian duck neck product prepared in the step (S6) in sections, and carrying out vacuum packaging to obtain the finished product.

The vegetarian duck bone is prepared from the following components in parts by weight:

5 parts of konjac glucomannan, 4 parts of curdlan, 3 parts of locust bean gum, 3 parts of corn starch, 1 part of calcium powder water and 100 parts of water;

the vegetarian duck meat is prepared from the following components in parts by weight:

16 parts of soybean tissue protein, 5 parts of soybean protein isolate, 10 parts of corn starch, 5 parts of soybean vegetable oil, 1 part of curdlan, 1 part of locust bean gum, 2 parts of konjac glucomannan, 1 part of methyl cellulose, 1 part of xanthan gum, 40 parts of water and 2 parts of seasoning.

EXAMPLE III

The difference between this embodiment and the first embodiment is as follows:

a preparation method of a duck neck with ossein comprises the following steps:

(1) preparing the vegetarian duck bone:

s11: putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping and mixing machine, and chopping and mixing for 1min at 750 rpm; chopping and stirring at 3000rpm for 3min, puffing for 20min, adding calcium powder water, and chopping and stirring at 3000rpm for 1min to obtain vegetable duck bone raw material;

pouring the vegetarian duck bone raw material into a duck bone mold, and steaming and boiling at 90 deg.C for 45min for use;

(2) preparing vegetarian duck meat:

s12: uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture;

specifically, S12 further includes S121 and S122;

s121, rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soaked soybean tissue protein by a dehydrator at a speed of 250r/min for 4min, washing the soybean tissue protein by water, dehydrating the soybean tissue protein according to the parameters, repeating the water washing and dehydrating processes for at least 4 times, and dehydrating until no water flows out of a drainage port of the dehydrator;

removing the dehydrated soybean tissue protein for later use by a silk removing machine;

s122: putting soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopping and mixing machine for emulsification, chopping and mixing for 2min at the rotating speed of 1250rpm, and chopping and mixing for 4min at the rotating speed of 3000rpm to obtain an emulsified vegetarian duck meat ingredient;

uniformly stirring the soybean tissue protein obtained after the silking removal in the step S121 and the emulsified vegetarian duck meat ingredients obtained in the step S122 in a stirrer at the stirring speed of 350r/min, adding a carrageenan aqueous solution, and stirring again at the stirring speed of 350r/min to obtain a vegetarian duck meat mixture;

s1: the die for preparing the vegetarian duck neck comprises an upper die 1, a groove-shaped lower die 2 and a first arc-shaped cover plate 3;

two ends of the groove-shaped lower die 2 are respectively provided with a side plate 22, and when the upper die 1 and the groove-shaped lower die 2 are closed, an arc-shaped gap 5 matched with the first arc-shaped cover plate 3 is formed between the upper die 1 and the side plates 22;

when the upper die 1 and the groove-shaped lower die 2 are closed, the upper die 1, the side plate 22 and the first arc-shaped cover plate 3 form a shaping cavity 6;

the top of the upper die 1 is provided with a first feed port 12, and the top of the first arc-shaped cover plate 3 is provided with a second feed port 41 which can be communicated with the first feed port 12;

firstly, injecting a vegetarian duck meat mixture into a groove-shaped lower die 2, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity 6, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing an upper die 1 on the groove-shaped lower die 2, inserting a first cover plate into the arc-shaped gap 5, and filling the remaining space of the sizing cavity 6 with the vegetarian duck meat mixture sequentially through a first feed inlet 12 and a second feed inlet 41;

s2: heating and cooking the vegetarian duck bone and the vegetarian duck meat in two stages, and then immersing the die into an ice water pool with the temperature of 0 ℃ for rapid cooling to shape the vegetarian duck meat to obtain a semi-finished vegetarian duck neck;

the two-stage heating cooking comprises the following specific steps:

the first stage is as follows: heating to 55 deg.C, and steaming for 35 min; and a second stage: heating to 95 deg.C, steaming for 75min to obtain shaped vegetarian duck neck semi-finished product;

s3: the first arc-shaped cover plate 3 is pulled out, and a second arc-shaped cover plate 4 provided with a plurality of second through holes 31 is inserted between the upper die 1 and the groove-shaped lower die 2, so that the second through holes 31 are communicated with the first through holes 11 at the top of the upper die 1;

s4: and (3) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die 1, the second arc-shaped cover plate 4 and the groove-shaped lower die 2 into a marinating pool, and marinating for 30 min.

S5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

the two-stage heating and baking comprises the following specific steps: the first stage is as follows: heating to 70 deg.C, and baking for 45 min; and a second stage: heating to 80 deg.C, and baking for 20 min.

S6: and (3) putting the semi-finished vegetarian duck neck product in the S4 into a quick freezing chamber, quickly freezing at-25 ℃ to enable the central temperature of the semi-finished vegetarian duck neck product to reach below-17 ℃ within 25min, and quickly freezing for 3.5 h.

S7: and (5) cutting the semi-finished vegetarian duck neck product prepared in the step (S5) in sections, and carrying out vacuum packaging to obtain the finished product.

The vegetarian duck bone is prepared from the following components in parts by weight:

5 parts of konjac glucomannan, 4 parts of curdlan, 3 parts of locust bean gum, 3 parts of corn starch, 1 part of calcium powder water and 100 parts of water;

the vegetarian duck meat is prepared from the following components in parts by weight:

18 parts of soybean tissue protein, 8 parts of soybean protein isolate, 15 parts of corn starch, 10 parts of soybean vegetable oil, 4 parts of curdlan, 4 parts of locust bean gum, 5 parts of konjac glucomannan, 2 parts of methyl cellulose, 2 parts of xanthan gum, 45 parts of water and 5 parts of seasoning.

In this example, the sauce in the marinating pool tastes sweet and spicy; the baking step is to evaporate the excessive water absorbed by the vegetarian duck meat; the addition of the non-emulsified carrageenan aqueous solution in the step S2 is used for playing a role in locking the water of the vegetarian duck bone and the vegetarian duck meat, and avoids the influence on the flavor of the vegetarian duck neck caused by overhigh concentration of the marinade in the vegetarian duck meat due to excessive dehydration of the vegetarian duck meat in the baking process.

Example four

A preparation method of a duck neck with ossein comprises the following steps:

(1) preparing the vegetarian duck bone:

s11: putting konjac gum, curdlan, locust bean gum, corn starch and water into a chopping and mixing machine, chopping and mixing for 1min at 1000 rpm; chopping at 3500rpm for 1min, puffing for 20min, adding calcium powder water, and chopping at 3500rpm for 1 min; adding carrageenan and water, and chopping at 500rpm for 30s to obtain a vegetarian duck bone raw material;

pouring the vegetarian duck bone raw material into a duck bone mold, and steaming and boiling at 95 ℃ for 30min for later use;

(2) preparing vegetarian duck meat:

s12: uniformly mixing the silkremoved soybean tissue protein and the emulsified vegetarian duck meat ingredients to obtain a vegetarian duck meat mixture;

specifically, S12 further includes S121 and S122;

s121, rehydrating the textured soybean protein, and mixing the textured soybean protein and water in a volume ratio of 1:5 until the textured soybean protein is thoroughly soaked without hard lumps;

dehydrating the soaked soybean tissue protein by a dehydrator at a speed of 300r/min for 3min, washing the soybean tissue protein by water, dehydrating the soybean tissue protein according to the parameters, repeating the water washing and dehydrating processes for at least 4 times, and dehydrating until no water flows out of a drainage port of the dehydrator;

removing the dehydrated soybean tissue protein for later use by a silk removing machine;

s122: putting soybean protein isolate, corn starch, soybean vegetable oil, curdlan, locust bean gum, konjac gum, methyl cellulose, xanthan gum, water and seasonings into a chopping and mixing machine for emulsification, chopping and mixing at the rotating speed of 1500rpm for 2min, and chopping and mixing at the rotating speed of 3500rpm for 3min to obtain an emulsified vegetarian duck meat ingredient;

uniformly stirring the soybean tissue protein obtained after the silking removal in the step S121 and the emulsified vegetarian duck meat ingredients obtained in the step S122 in a stirrer at the stirring speed of 400r/min to obtain a vegetarian duck meat mixture;

s1: the die for preparing the vegetarian duck neck comprises an upper die 1, a groove-shaped lower die 2 and a first arc-shaped cover plate 3;

two ends of the groove-shaped lower die 2 are respectively provided with a side plate 22, and when the upper die 1 and the groove-shaped lower die 2 are closed, an arc-shaped gap 5 matched with the first arc-shaped cover plate 3 is formed between the upper die 1 and the side plates 22;

when the upper die 1 and the groove-shaped lower die 2 are closed, the upper die 1, the side plate 22 and the first arc-shaped cover plate 3 form a shaping cavity 6;

the top of the upper die 1 is provided with a first feed port 12, and the top of the first arc-shaped cover plate 3 is provided with a second feed port 41 which can be communicated with the first feed port 12;

firstly, injecting a vegetarian duck meat mixture into a groove-shaped lower die 2, wherein the injected vegetarian duck meat mixture accounts for 1/3 of the volume of the sizing cavity 6, placing vegetarian duck bones on the vegetarian duck meat mixture, pressing an upper die 1 on the groove-shaped lower die 2, inserting a first cover plate into the arc-shaped gap 5, and filling the remaining space of the sizing cavity 6 with the vegetarian duck meat mixture sequentially through a first feed inlet 12 and a second feed inlet 41;

s2: heating and cooking the vegetarian duck bone and the vegetarian duck meat in two stages, and then immersing the die into an ice water pool with the temperature of 0 ℃ for rapid cooling to shape the vegetarian duck meat to obtain a semi-finished vegetarian duck neck;

the two-stage heating cooking comprises the following specific steps:

the first stage is as follows: heating to 50 deg.C, and steaming for 45 min; and a second stage: heating to 90 deg.C, steaming for 90min to obtain shaped vegetarian duck neck semi-finished product;

s3: the first arc-shaped cover plate 3 is pulled out, and a second arc-shaped cover plate 4 provided with a plurality of second through holes 31 is inserted between the upper die 1 and the groove-shaped lower die 2, so that the second through holes 31 are communicated with the first through holes 11 at the top of the upper die 1;

s4: and (3) putting the semi-finished vegetarian duck neck product in the step (S3), the upper die 1, the second arc-shaped cover plate 4 and the groove-shaped lower die 2 into a marinating pool, and marinating for 30 min.

S5: putting the semi-finished vegetarian duck neck product which is stewed and demoulded into a baking oven, and heating and baking in two stages;

the two-stage heating and baking comprises the following specific steps: the first stage is as follows: heating to 80 deg.C, and baking for 30 min; and a second stage: heating to 90 deg.C, and baking for 20 min.

S6: and (3) putting the semi-finished vegetarian duck neck product in the S5 into a quick freezing chamber, quickly freezing at-20 ℃ to enable the central temperature of the semi-finished vegetarian duck neck product to reach below-15 ℃ within 30min, and quickly freezing for 5 h.

S7: and (5) cutting the semi-finished vegetarian duck neck product prepared in the step S6 in a segmented manner, performing irradiation sterilization, and performing vacuum packaging to obtain a finished product.

The vegetarian duck bone is prepared from the following components in parts by weight:

5 parts of konjac glucomannan, 4 parts of curdlan, 3 parts of locust bean gum, 3 parts of corn starch, 1 part of calcium powder water and 100 parts of water;

the vegetarian duck meat is prepared from the following components in parts by weight:

21 parts of soybean tissue protein, 10 parts of soybean protein isolate, 20 parts of corn starch, 15 parts of soybean vegetable oil, 8 parts of curdlan, 8 parts of locust bean gum, 8 parts of konjac glucomannan, 3 parts of methyl cellulose, 3 parts of xanthan gum, 50 parts of water and 8 parts of seasoning.

Sensory evaluation test: including the appearance and mouthfeel of the finished product. The finished products of the previous examples one, two and three, each 5kg, were randomly taken. 200 persons were randomly selected for sensory evaluation, 100 persons each including persons in each age stage of 10-65 years old.

The results were counted, and the appearance and the internal structure after tearing of the product were observed, and 193 persons were considered to have a meat-textured texture. The finished products of example one, example two and example three were tasted by trial eating, and it was considered that 190 persons had meat quality and taste, and no unpleasant feeling. The vegetarian duck neck has strong elasticity, fibrous texture and flavor close to meat quality.

In this embodiment, because carrageenan and locust bean gum have the synergistic effect, can strengthen the water retention rate to the gel, therefore still add carrageenan and water after the main component of plain duck bone mixes, make carrageenan and a small amount of locust bean gum incompletely mix, because carrageenan and locust bean gum produce the synergistic effect, make plain duck bone have certain water retention rate, avoid in follow-up baking step, the excessive loss of water of plain duck bone, lead to the brittleness improvement of plain duck bone, difficult stereotyping.

EXAMPLE five

A mold for manufacturing a duck neck with ossein comprises an upper mold 1, a groove-shaped lower mold 2, a first arc-shaped cover plate 3 and a second arc-shaped cover plate 4; two ends of the groove-shaped lower die 2 are respectively provided with a side plate 22, and an arc-shaped gap 5 is formed between the upper die 1 and the side plate 22; the arc-shaped gap 5 is respectively matched with the first arc-shaped cover plate 3 and the second arc-shaped cover plate 4; the top of the upper die 1 is provided with a first feed port 12, and the top of the first arc-shaped cover plate 3 is provided with a second feed port 41 which can be communicated with the first feed port 12; the top of the upper die 1 is also provided with a plurality of first through holes 11, and the top of the second arc-shaped cover plate 4 is provided with a plurality of second through holes 31; after the first arc-shaped cover plate 3 is inserted into the arc-shaped gap 5, the upper die 1, the side plate 22 and the first arc-shaped cover plate 3 form a shaping cavity 6, and the shaping cavity 6 is used for cooking and shaping a vegetarian duck neck; after first arc apron 3 separates and second arc apron 4 inserts arc clearance 5 with arc clearance 5, go up mould 1, curb plate 22 and second arc apron 4 and form halogen and boil cavity 8, and first through-hole 11 and second through-hole 31 intercommunication, halogen boils cavity 8 and is used for doing halogen to vegetarian duck neck and boils.

Referring to fig. 1 to 4, the upper die 1 and the lower groove die 2 are slidably connected, specifically, two sides of the lower groove die 2 are respectively provided with a right-angled folded edge 21 folded upwards, two sides of the upper die 1 are respectively provided with a convex portion 13 slidably connected with a concave portion 23 formed by the right-angled folded edge 21, and the plurality of first through holes 11 at the top of the upper die 1 are uniformly distributed. Limiting blocks 7 are arranged at one ends of the first arc-shaped cover plate 3 and the second arc-shaped cover plate 4.

The arc-shaped gap 5 is used for enabling the first arc-shaped cover plate 3 and the second arc-shaped cover plate 4 to be inserted in a sliding mode, and the shaping cavity 6 formed after the first arc-shaped cover plate 3 is inserted into the upper die 1 or the stewing cavity 8 formed after the second arc-shaped cover plate 4 is inserted into the lower die 2 of the groove type is cylindrical. In the invention, the die consists of an upper die 1, a groove-shaped lower die 2 and a first arc-shaped cover plate 3 or the upper die 1, the groove-shaped lower die 2 and a second arc-shaped cover plate 4.

Referring to fig. 5 and 6, a plurality of mounting holes 231 are uniformly distributed on the vertically downward surface of the concave portion 23, the diameter of an opening 232 of each mounting hole is smaller than that of the corresponding mounting hole 231, each mounting hole 231 is internally provided with a spring 25 and a steel ball 26, each spring 25 is vertically arranged downward and presses the corresponding steel ball 26 against the inner side of the corresponding opening, so that the steel ball 26 is partially exposed out of the corresponding mounting hole 231 and is used for reducing friction in the process of assembling the upper die 1 and the corresponding groove-shaped lower die 2, on the other hand, after the upper die 1 and the corresponding groove-shaped lower die 2 are shaped, vertical downward pressure can be applied to the convex portion 13, the upper die 1 and the corresponding groove-shaped lower die 2 are ensured to be matched, the sealing performance of the two ends of the shaping cavity 6 is improved, and the vegetable duck meat mixed liquid.

Preferably, the thickness of the first arc-shaped cover plate 3 and the thickness of the second arc-shaped cover plate 4 are both matched with the width of the arc-shaped gap 5, the length of the first arc-shaped cover plate 3 and the length of the second arc-shaped cover plate 4 are both not smaller than the length of the groove-shaped lower die 2, and a plurality of second through holes 31 matched with the first through holes 11 are further formed in the top of the second arc-shaped cover plate 4; the second feed inlet 41 matched with the first feed inlet 12 at the top of the upper die 1 is arranged at the top of the first arc-shaped cover plate 3, and particularly, after the first arc-shaped cover plate 3 is inserted into the upper die 1, the first feed inlet 12 is communicated with the second feed inlet 41, so that the sizing cavity 6 can be fed conveniently.

In this embodiment, the first arc-shaped cover plate 3 is used for primarily shaping the neck of the vegetarian duck in the cooking process of S2, and the second arc-shaped cover plate 4 is used for completely immersing the neck of the vegetarian duck into the marinade shaping cavity in the subsequent marinating process, so as to ensure that the marinade is absorbed by the neck of the vegetarian duck.

In summary, according to the preparation method of the duck neck with bone extract provided by the invention, the curdlan can generate the heat irreversible gel, so that the bone structure of the vegetarian duck is stable, the shape of the duck neck can be always kept even in the subsequent heating step, and the duck neck is not melted; therefore, the vegetarian duck bone with high hardness can be prepared in a die by the synergistic effect of the konjac gum, the curdlan, the locust bean gum, the corn starch, the water and the calcium powder water, and the hardness of the vegetarian duck bone is close to that of the real duck bone, so that the authenticity of the duck neck is improved; uniformly mixing the silk-removed soybean tissue protein and the emulsified vegetarian duck meat ingredients, wherein the obtained vegetarian duck meat mixture can improve the fibrous feeling and the compact chewing feeling of the silk-shaped vegetarian duck meat after cooking and shaping, so that the prepared vegetarian duck meat has the fibrous feeling of duck meat; the vegetarian duck bones and the vegetarian duck meat are fused through a die and are heated and cooked in two stages, so that the vegetarian duck bones and the vegetarian duck meat can be simply and tightly combined and shaped, and the appearance of the prepared vegetarian duck neck is close to that of a real duck neck; and the semi-finished product of the prepared vegetarian duck neck is marinated and boiled by the die, the vegetarian duck meat and the vegetarian duck bone can be tightly combined all the time in the marinating and boiling process, and the vegetarian duck meat and the vegetarian duck bone are prevented from being separated at high temperature. On the premise of ensuring low fat content, the vegetarian duck neck prepared by the invention has compact meat quality, has fiber feeling and toughness similar to meat, has flavor similar to that of a marinated duck neck, is extremely close to a real duck neck, is not added with any preservative, is added with plant extracts, and is more environment-friendly and healthy. The duck neck with bone extract is easy to separate from meat and bone of the duck in the prior art in the production process, so that the duck neck with bone extract is not available in the market at present, and the mould and the manufacturing method can realize industrialized mass production of the duck neck with bone extract, and overcome the production difficulty in the prior art.

The above description is only an embodiment of the present invention, and not intended to limit the scope of the present invention, and all equivalent changes made by using the contents of the present specification and the drawings, or applied directly or indirectly to the related technical fields, are included in the scope of the present invention.