CN101797052B - Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof - Google Patents
Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof Download PDFInfo
- Publication number
- CN101797052B CN101797052B CN2010101509608A CN201010150960A CN101797052B CN 101797052 B CN101797052 B CN 101797052B CN 2010101509608 A CN2010101509608 A CN 2010101509608A CN 201010150960 A CN201010150960 A CN 201010150960A CN 101797052 B CN101797052 B CN 101797052B
- Authority
- CN
- China
- Prior art keywords
- juice
- ganoderma
- thorax
- glossy ganoderma
- radix astragali
- 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.)
- Active
Links
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 68
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 31
- 240000008397 Ganoderma lucidum Species 0.000 title claims abstract description 25
- 235000001637 Ganoderma lucidum Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000222336 Ganoderma Species 0.000 claims abstract description 54
- 235000000346 sugar Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000011435 rock Substances 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 241000234435 Lilium Species 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 210000000038 chest Anatomy 0.000 claims description 38
- 235000013599 spices Nutrition 0.000 claims description 37
- 239000009636 Huang Qi Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 241000756943 Codonopsis Species 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 210000000683 abdominal cavity Anatomy 0.000 claims description 4
- 238000007796 conventional method Methods 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 210000001161 mammalian embryo Anatomy 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 230000009471 action Effects 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 240000006394 Sorghum bicolor Species 0.000 claims description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims 1
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 150000002632 lipids Chemical class 0.000 abstract description 3
- 241000045403 Astragalus propinquus Species 0.000 abstract 3
- 235000006533 astragalus Nutrition 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 241000272517 Anseriformes Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 235000010755 mineral Nutrition 0.000 description 4
- 230000036541 health Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000000306 component Substances 0.000 description 1
- 229930182483 coumarin glycoside Natural products 0.000 description 1
- 150000008140 coumarin glycosides Chemical class 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000019625 fat content Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000005426 pharmaceutical component Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003431 steroids Chemical class 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000015961 tonic Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 229960000716 tonics Drugs 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 150000003648 triterpenes Chemical class 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides cooking medicinal juice which is prepared by blending 1 part of lucid ganoderma and astragalus mongholicus wine and 4-5 parts of lucid ganoderma decocting juice in parts by weight; wherein the ganoderma lucidum astragalus mongholicus wine is prepared from the following raw materials: white spirit, lucid ganoderma, astragalus mongholicus, codonopsis pilosula and crystal sugar powder, wherein the corresponding weight ratio is 100-120: 2-3: 4-5: 1.5-2: 5-6; the ganoderma lucidum decocting juice is prepared from the following raw materials: the weight ratio of the lucid ganoderma, the red dates, the lily and the rock sugar is 65-90: 40-50: 50. The cooking medicinal soup can add effective components with obvious lipid absorption inhibiting effect to roasted meat foods such as roast ducks and the like, and can ensure that people can enjoy delicious food and be healthy. The invention also relates to a preparation method of the medicinal seasoning juice and a ganoderma lucidum roast duck roasted by the medicinal seasoning juice.
Description
Technical field
The present invention relates to a kind of culinary art spice juice, and preparation method thereof, and the application of this spice juice.
Background technology
At present, though traditional roast duck is crisp, fresh and tender, delicious, with regard to the nutritious food in modern times was theoretical, its fat and cholesterol level were all too high, if excessive buildup is known from experience in the people health were caused adverse effect.
For the greasy feeling that reduces roast duck, the absorption of alleviating fat and bad cholesterol; The present invention proposes a kind of spice juice that roast duck is made that can be used for; Can have the active ingredient of remarkable inhibition lipid absorption effect for roast duck adds, can let people when enjoying delicious food and obtain health.
Summary of the invention
The objective of the invention is to: a kind of culinary art spice juice is provided, can when not influencing the culinary art effect, effectively suppresses the absorption of human body to lipid in the food, the crowd for the food of liking being rich in grease reduces health risk to a certain extent.
Another object of the present invention is: the preparation method that said spice juice is provided.
A further object of the present invention is: the application of said spice juice is provided.
A further object of the present invention is: a kind of roast duck that utilizes the baking of said spice juice is provided.
The objective of the invention is to realize through following technical scheme:
A kind of culinary art spice juice is provided, and by weight, it decocts the juice allotment by 1 portion of ganoderma lucidum and radix astragali wine and 4 ~ 5 portions of glossy ganodermas and forms; Wherein, described ganoderma lucidum and radix astragali wine is formed by following feedstock production: liquor, glossy ganoderma, the Radix Astragali, Radix Codonopsis and candy sugar powder, and its corresponding weight ratio is 100 ~ 120: 2 ~ 3: 4 ~ 5: 1.5 ~ 2: 5 ~ 6; Described glossy ganoderma decocts juice and formed by following feedstock production: glossy ganoderma, red date, lily and rock sugar, its corresponding weight ratio is 65 ~ 90: 40 ~ 50: 40 ~ 50: 50.
The preferred pure liquor made from sorghum of described liquor.
The present invention also provides the preparation method of said spice juice, may further comprise the steps:
1) raw material of said ganoderma lucidum and radix astragali wine is prepared according to said ratio after, glossy ganoderma chopping that earlier will be wherein was soaked in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, added the candy sugar powder of said ratio again, promptly obtained described ganoderma lucidum and radix astragali wine;
2) raw material that described glossy ganoderma that will be except that rock sugar decocts juice prepares according to said ratio; First glossy ganoderma chopping of inciting somebody to action wherein; 85 ~ 100 times mineral water immersion using glossy ganoderma gross weight in the raw material again with slow fire boiling 1.5 ~ 2 hours, adds the rock sugar of said ratio after 24 hours then; Get juice after cooling, promptly obtain described glossy ganoderma and decoct juice;
3) the ganoderma lucidum and radix astragali wine and the step 2 that step 1) are obtained) glossy ganoderma that obtains decocts the weight ratio mixing preparation of juice according to 1:4 ~ 5, promptly obtains culinary art spice juice of the present invention.
The present invention also provides the application of described culinary art spice juice, and described culinary art spice juice can be used for roast duck, roast chicken, roasts mutton, the culinary art of the meat food of various bakings of being rich in grease such as roast beef or grilled fish.
The present invention also provides a kind of roast duck that utilizes the baking of said spice juice, promptly a kind of lucidum roast, and it is made according to following method:
1) with the meat duck according to common process, slaughter successively, scald and to pluck, inflate, to draw thorax, wash the thorax hook, scald that skin is bought sugar, the leather embryo that dries in the air is handled;
The duck of 2) step 1) being handled is irritated thorax, irritates in the thorax water every duck and adds the described culinary art spice of 6 ~ 8g juice;
3) will pass through step 2) irritate duck that thorax handles according to the conventional method baking, promptly obtain described lucidum roast.
In the above-mentioned lucidum roast preparation method; Step 2) preferred version of described filling thorax is: use the filling thorax water that has added the said culinary art spice of 6 ~ 8g juice; Every duck is carried out twice irritate thorax; Left standstill 45 ~ 60 minutes after for the first time irritating thorax, the filling thorax water in the duck abdominal cavity is poured out be heated to boiling then, carry out irritating the second time thorax again.
Glossy ganoderma has another name called polyporus lucidus, Ganoderma, Ganoderma Lucidum, three shows etc.; Just be considered to lucky, rich and honour, fine, long-lived symbol since ancient times; The title of " celestial grass ", " auspicious grass " is arranged, and chinese tradition medical science is regarded as strengthening by means of tonics for a long time always, consolidates the precious Chinese herbal medicine of setting upright.Scientific research shows; The pharmaceutical component of glossy ganoderma is very abundant; Comprise GL-B, glossy ganoderma polypeptide, triterpenes, 16 seed amino acids (wherein containing 7 kinds of essential amino acids), protein, steroid class, sweet mellow wine, coumarin glycosides, alkaloid, organic acid (the main fumaric acid that contains), and many trace elements.Glossy ganoderma can obviously reduce cholesterolemia, lipoprotein and triglyceride levels, and the formation of ability prevention of arterial AP.For AP former, then have and reduce arterial wall cholesterol level, softening blood vessel, prevent the further effect of damage.
Spice juice of the present invention because it is a primary raw material with the glossy ganoderma, makes described spice juice be rich in the effective component of multiple beneficial, can play effective adjusting and improvement effect for body to the absorption and the metabolism of fat.Described spice juice is used for the culinary art of the high food of fat contents such as roast duck, can reduces the harmful effect that this group food brings to human body, thereby improve the reasonability of the nutrition of this group food.
The specific embodiment
Embodiment 1
Prepare a kind of culinary art spice juice, the preparation method is following:
1) it is subsequent use to get 10kg liquor, 200g glossy ganoderma, the 400g Radix Astragali, 150g Radix Codonopsis, earlier with the glossy ganoderma chopping, is dipped in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, adds the 500g candy sugar powder again, obtains ganoderma lucidum and radix astragali wine;
2) it is subsequent use to get glossy ganoderma 90g, red date 50g, lily 50g, earlier with the glossy ganoderma chopping, soaks 24 hours with the 8500g mineral water again, and slow fire boiling is 1.5 hours then, adds the 50g rock sugar again, gets juice after cooling, obtains glossy ganoderma decoction juice;
3) with step 1) and step 2) the ganoderma lucidum and radix astragali wine that makes and glossy ganoderma decoct the weight ratio mixing preparation of juice according to 1:4, obtains culinary art spice juice of the present invention.
Embodiment 2
Prepare a kind of culinary art spice juice, the preparation method is following:
1) it is subsequent use to get 10kg liquor, 200g glossy ganoderma, the 500g Radix Astragali, 150g Radix Codonopsis, earlier with the glossy ganoderma chopping, is dipped in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, adds the 500g candy sugar powder again, obtains ganoderma lucidum and radix astragali wine;
2) it is subsequent use to get glossy ganoderma 90g, red date 40g, lily 40g, earlier with the glossy ganoderma chopping, soaks 24 hours with the 8000g mineral water again, and slow fire boiling is 2 hours then, adds the 50g rock sugar again, gets juice after cooling, obtains glossy ganoderma decoction juice;
3) with step 1) and step 2) the ganoderma lucidum and radix astragali wine that makes and glossy ganoderma decoct the weight ratio mixing preparation of juice according to 1:5, obtains culinary art spice juice of the present invention.
Embodiment 3
Prepare a kind of culinary art spice juice, the preparation method is following:
1) it is subsequent use to get 12kg liquor, 300g glossy ganoderma, the 400g Radix Astragali, 200g Radix Codonopsis, earlier with the glossy ganoderma chopping, is dipped in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, adds the 600g candy sugar powder again, obtains ganoderma lucidum and radix astragali wine;
2) it is subsequent use to get glossy ganoderma 65g, red date 50g, lily 40g, earlier with the glossy ganoderma chopping, soaks 24 hours with the 6500g mineral water again, and slow fire boiling is 2 hours then, adds the 50g rock sugar again, gets juice after cooling, obtains glossy ganoderma decoction juice;
3) with step 1) and step 2) the ganoderma lucidum and radix astragali wine that makes and glossy ganoderma decoct the weight ratio mixing preparation of juice according to 1:5, obtains culinary art spice juice of the present invention.
Embodiment 4
Prepare a kind of lucidum roast, method is following:
1) with the meat duck according to common process, slaughter successively, scald and to pluck, inflate, to draw thorax, wash the thorax hook, scald that skin is bought sugar, the leather embryo that dries in the air is handled;
The duck of 2) step 1) being handled is irritated thorax; When every duck is irritated thorax, in the filling thorax water of normal temperature, add 6g embodiment 1 prepared spice juice, left standstill 60 minutes after irritating thorax for the first time; Then the filling thorax water in the duck abdominal cavity is poured out and be heated to boiling; Promptly go into stove after carrying out again irritating thorax the second time,, promptly obtain described lucidum roast according to the conventional method baking.
Embodiment 5
Prepare a kind of lucidum roast, method is following:
1) with the meat duck according to common process, slaughter successively, scald and to pluck, inflate, to draw thorax, wash the thorax hook, scald that skin is bought sugar, the leather embryo that dries in the air is handled;
The duck of 2) step 1) being handled is irritated thorax; When every duck is irritated thorax, in the filling thorax water of normal temperature, add 6g embodiment 2 prepared spice juice, left standstill 45 minutes after carrying out irritating the first time thorax earlier; Then the filling thorax water in the duck abdominal cavity is poured out and be heated to boiling; Promptly go into stove after carrying out again irritating thorax the second time,, promptly obtain described lucidum roast according to the conventional method baking.
Claims (9)
1. cook spice juice for one kind, it is characterized in that: by weight, it decocts the juice allotment by 1 portion of ganoderma lucidum and radix astragali wine and 4～5 portions of glossy ganodermas and forms;
Wherein, described ganoderma lucidum and radix astragali wine is formed by following feedstock production: liquor, glossy ganoderma, the Radix Astragali, Radix Codonopsis and candy sugar powder, and its corresponding weight ratio is 100～120: 2～3: 4～5: 1.5～2: 5～6;
Described glossy ganoderma decocts juice and formed by following feedstock production: glossy ganoderma, red date, lily and rock sugar, its corresponding weight ratio is 65～90: 40～50: 40～50: 50.
2. the described culinary art spice of claim 1 juice, it is characterized in that: described liquor is pure liquor made from sorghum.
3. the described culinary art spice of claim 1 juice; It is characterized in that: described ganoderma lucidum and radix astragali wine prepares according to following method: after the raw material of said ganoderma lucidum and radix astragali wine is prepared according to said ratio; First glossy ganoderma chopping of inciting somebody to action wherein; Be soaked in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, add the candy sugar powder of said ratio again, promptly obtain described ganoderma lucidum and radix astragali wine.
4. the described culinary art spice of claim 1 juice; It is characterized in that: described glossy ganoderma decocts juice and prepare according to following method: the raw material that will the described glossy ganoderma except that rock sugar decocts juice prepares according to said ratio, earlier with wherein glossy ganoderma chopping, again with 85～100 times mineral water immersion of glossy ganoderma gross weight in the raw material after 24 hours; With slow fire boiling 1.5～2 hours; The rock sugar that adds said ratio is then got juice after cooling, promptly obtains described glossy ganoderma and decocts juice.
5. the preparation method of the described spice juice of claim 1 may further comprise the steps:
1) raw material of said ganoderma lucidum and radix astragali wine is prepared according to said ratio after, glossy ganoderma chopping that earlier will be wherein was soaked in the liquor 30 days with the Radix Astragali and Radix Codonopsis then, added the candy sugar powder of said ratio again, promptly obtained described ganoderma lucidum and radix astragali wine;
2) raw material that described glossy ganoderma that will be except that rock sugar decocts juice prepares according to said ratio; First glossy ganoderma chopping of inciting somebody to action wherein; After soaking 24 hours with 85～100 times of glossy ganoderma gross weight in the raw material mineral water again,, add the rock sugar of said ratio then with slow fire boiling 1.5～2 hours; Get juice after cooling, promptly obtain described glossy ganoderma and decoct juice;
3) the ganoderma lucidum and radix astragali wine and the step 2 that step 1) are obtained) glossy ganoderma that obtains decocts juice according to 1: 4～5 weight ratio mixing preparation, promptly obtains described culinary art spice juice.
6. the application of the described culinary art spice of claim 1 juice is characterized in that: described culinary art spice juice is used for the culinary art of the meat food of baking.
7. the described application of claim 6 is characterized in that: the meat of described baking is roast duck, roast chicken, roast mutton, roast beef or grilled fish.
8. lucidum roast, it is made according to following method:
1) with the meat duck according to common process, slaughter successively, scald and to pluck, inflate, to draw thorax, wash the thorax hook, scald that skin is bought sugar, the leather embryo that dries in the air is handled;
The duck of 2) step 1) being handled is irritated thorax, irritates in the thorax water every duck and adds the described culinary art spice of 6～8g claim 1 juice;
3) will pass through step 2) irritate duck that thorax handles according to the conventional method baking, promptly obtain described lucidum roast.
9. the described lucidum roast of claim 8; It is characterized in that: step 2) described filling thorax is to use the filling thorax water that has added the said culinary art spice of 6～8g juice; Every duck is carried out twice irritate thorax; Left standstill 45～60 minutes after for the first time irritating thorax, the filling thorax water in the duck abdominal cavity is poured out be heated to boiling then, carry out irritating the second time thorax again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101509608A CN101797052B (en) | 2010-04-20 | 2010-04-20 | Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101509608A CN101797052B (en) | 2010-04-20 | 2010-04-20 | Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101797052A CN101797052A (en) | 2010-08-11 |
| CN101797052B true CN101797052B (en) | 2012-05-30 |
Family
ID=42593029
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101509608A Active CN101797052B (en) | 2010-04-20 | 2010-04-20 | Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101797052B (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1249143A (en) * | 1998-09-29 | 2000-04-05 | 孙庆锋 | Flavouring and technology for cooking roast chicken with glossy ganoderma |
| CN101313742A (en) * | 2007-07-06 | 2008-12-03 | 何怡锦 | Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat |
-
2010
- 2010-04-20 CN CN2010101509608A patent/CN101797052B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1249143A (en) * | 1998-09-29 | 2000-04-05 | 孙庆锋 | Flavouring and technology for cooking roast chicken with glossy ganoderma |
| CN101313742A (en) * | 2007-07-06 | 2008-12-03 | 何怡锦 | Glossy ganoderma baked fragrant pig flavouring material and preparation method for the glossy ganoderma baked fragrant pig meat |
Non-Patent Citations (1)
| Title |
|---|
| 白海.灵芝烤鸭的制法.《四川烹饪》.2005,(第12期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101797052A (en) | 2010-08-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102697014B (en) | Casserole spicy soup base and preparation method thereof | |
| CN101617790A (en) | Ginger cake and manufacturing method thereof | |
| CN106666443A (en) | Manufacture method for special roast pigeons by tinfoil | |
| CN104413123A (en) | Manufacturing technology of Su-style sugar-free chickpea moon cake | |
| CN102326775A (en) | Preparation method of rabbit meat soup-blend powder paste nutritional food | |
| CN106212612A (en) | A kind of coarse grain Chinese medicine cookies and preparation method thereof | |
| CN101416739B (en) | Rose donkey-hid gelatin chicken and preparation method thereof | |
| CN105285715B (en) | A kind of glutinous rice brown rice cake and preparation method thereof | |
| CN105962351A (en) | Preparation method of health-care mooncakes | |
| CN104839290A (en) | Yam cake and making method thereof | |
| KR20110011130A (en) | Anufacturing method for roast five grain samgyetang | |
| KR101217571B1 (en) | Making method for Sam-gae-thang | |
| CN105166262A (en) | Nourishing and nerve soothing preserved Chinese yam-containing pumpkin processing method | |
| CN101797052B (en) | Medicinal feed juice for making ganoderma lucidum roast duck and preparation method thereof | |
| CN103518810A (en) | Biscuit rich in collagen and preparation method thereof | |
| CN106260413A (en) | A kind of without vitriol Fructus Crataegi bar and preparation method | |
| CN106962888A (en) | A kind of soya bean Uricularia polytricha sauce and preparation method thereof | |
| CN106616462A (en) | Preparation method of duck meat with betel nuts | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN105767420A (en) | Orange flavored Chinese yam cake | |
| KR101701637B1 (en) | Method for fermented ginseng using ginseng and rice bran and milk and lactic acid bacteria | |
| KR101323615B1 (en) | Producing method of cheonggukjang confectionery | |
| CN105795339A (en) | Making method of first love chicken steak and instant noodle hamburgers | |
| CN107397200A (en) | A kind of beef catsup and preparation method thereof | |
| CN107307302A (en) | A kind of baked broad bean preparation methods of Nai You |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |