CN101396041A - Production method of radish duck cake - Google Patents
Production method of radish duck cake Download PDFInfo
- Publication number
- CN101396041A CN101396041A CNA2007101334423A CN200710133442A CN101396041A CN 101396041 A CN101396041 A CN 101396041A CN A2007101334423 A CNA2007101334423 A CN A2007101334423A CN 200710133442 A CN200710133442 A CN 200710133442A CN 101396041 A CN101396041 A CN 101396041A
- Authority
- CN
- China
- Prior art keywords
- radish
- bakemeat
- duck
- duck meat
- silk
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a preparation method used for radish duck meat bakemeat, comprising the steps as follows: 20g of white radish is weighed, washed and shredded where salt, pepper powder, sesame oil and shallot powder are added and mixed uniformly; subsequently, the mixture is drained and gets ready for use; 30g of roasted duck meat slice is shredded; 60g of flour is mixed with water and prepared as thin bakemeat; the bakemeat is put in a fry pan and fried deeply by small fire; the radish slice and duck meat slice are put in the thin bakemeat, thus gaining the radish duck meat bakemeat. The preparation method has the beneficial effects that 1. The preparation process is simple, the nourishment is rich, the nutritional components of the radish and duck meat are completely saved during the preparation process; 2. Each component has respective advantages; therefore, all components generate rich and balanced nutrition and unique taste comprehensively, thus the bakemeat is especially suitable for people who have unique requirement for taste.
Description
Technical field
The present invention relates to a kind of preparation method of radish duck cake
Background technology
The face cake is the often edible a kind of staple foods of people.Generally edible in existing the cake as staple food, nutrition that it is traditional and formation can not satisfy the consumption demand of people on edible and health, and single, the function singleness of its taste, the function that does not have the mouthfeel uniqueness is so have no stomach for to the people that the mouthfeel uniqueness is arranged.
Summary of the invention
The present invention seeks in order to overcome the deficiencies in the prior art, and a kind of preparation method of radish duck cake is provided.
The scheme that the present invention is adopted for achieving the above object is: a kind of preparation method of radish duck cake, and the present invention is realized by following method:
(1) take by weighing ternip 20 gram, be cut into silk after cleaning, put into salt, pepper powder, sesame oil, green onion end and stir, it is standby to drain the water.
(2) get roast duck sliced meat 30 grams, be cut into silk.
(3) get and make thin flour cake after fine flour 60 gram is blunged, put into oil cauldron, fry in shallow oil ripe with little fire.
(4) radish silk and duck silk being put into the thin flour cake that makes gets final product.
Beneficial effect of the present invention is: 1. manufacture craft is simple, and is nutritious, and manufacturing process is intact to the nutritional labeling of radish and duck.2. various constituents have advantage separately, integrate to have produced nutritiously, balanced, and the mouthfeel uniqueness is so be particularly suitable for there being uniqueness to require personage's taste.
The specific embodiment
Be described in detail below with reference to embodiments of the invention.A kind of preparation method of radish duck cake, the present invention is realized by following method:
(1) take by weighing ternip 20 gram, be cut into silk after cleaning, put into salt, pepper powder, sesame oil, green onion end and stir, it is standby to drain the water.
(2) get roast duck sliced meat 30 grams, be cut into silk.
(3) get and make thin flour cake after fine flour 60 gram is blunged, put into oil cauldron, fry in shallow oil ripe with little fire.
(4) radish silk and duck silk being put into the thin flour cake that makes gets final product.
Claims (1)
1, a kind of preparation method of radish duck cake is characterized in that: the present invention is realized by following method:
(1) take by weighing ternip 20 gram, be cut into silk after cleaning, put into salt, pepper powder, sesame oil, green onion end and stir, it is standby to drain the water.
(2) get roast duck sliced meat 30 grams, be cut into silk.
(3) get and make thin flour cake after fine flour 60 gram is blunged, put into oil cauldron, fry in shallow oil ripe with little fire.
(4) radish silk and duck silk being put into the thin flour cake that makes gets final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334423A CN101396041A (en) | 2007-09-29 | 2007-09-29 | Production method of radish duck cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101334423A CN101396041A (en) | 2007-09-29 | 2007-09-29 | Production method of radish duck cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101396041A true CN101396041A (en) | 2009-04-01 |
Family
ID=40515096
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101334423A Withdrawn CN101396041A (en) | 2007-09-29 | 2007-09-29 | Production method of radish duck cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101396041A (en) |
-
2007
- 2007-09-29 CN CNA2007101334423A patent/CN101396041A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101632437B (en) | Potato crispy rice and manufacture method thereof | |
| CN102178170A (en) | Noodles with meat flavor and making method thereof | |
| CN101396150A (en) | Production method of carrot beef-tongue cake | |
| CN101396148A (en) | Production method of lotus fish cake | |
| CN104430765A (en) | Coarse-cereal tea-flavored health care biscuit and preparing method thereof | |
| CN103609978A (en) | Preparation method of five-color vegetable crystal rice dumpling | |
| CN101396092A (en) | Production method of rose chicken cake | |
| CN101396144A (en) | Production method of bean-curd water chestnut cake | |
| CN101396041A (en) | Production method of radish duck cake | |
| CN101396037A (en) | Production method of lily chicken cake | |
| CN101396151A (en) | Production method of pagodatree-flower chicken cake | |
| CN101396038A (en) | Production method of gingko chufa cake | |
| CN101396159A (en) | Production method of asparagus chicken cake | |
| CN101396094A (en) | Production method of butter lily fish cake | |
| CN103931707A (en) | Fragrant and crispy nut biscuit and production method thereof | |
| CN101396082A (en) | Production method of chrysanthemum sheep-liver cake | |
| CN101396142A (en) | Production method of straw mushroom chicken cake | |
| CN101396146A (en) | Production method of lotus duck cake | |
| CN101396039A (en) | Production method of lily shredded-fish cake | |
| CN101385515A (en) | Production method of almond chicken meat noodle | |
| CN1989842A (en) | Method for making pimento-beef roll | |
| CN101396155A (en) | Production method of chrysanthemum shredded fish cake | |
| CN1989844A (en) | Method for making mushroom-pork roll | |
| CN101396152A (en) | Production method of ham rhizome-shoot cake | |
| CN1989838A (en) | Production method for honey-pumpkin cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |