CN102058079B - Formula of marinade and method for making marinated duck meat with marinade - Google Patents

Formula of marinade and method for making marinated duck meat with marinade Download PDF

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CN102058079B
CN102058079B CN2010105436428A CN201010543642A CN102058079B CN 102058079 B CN102058079 B CN 102058079B CN 2010105436428 A CN2010105436428 A CN 2010105436428A CN 201010543642 A CN201010543642 A CN 201010543642A CN 102058079 B CN102058079 B CN 102058079B
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parts
halogen
duck
marinade
kowtowed
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CN2010105436428A
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CN102058079A (en
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黄素芳
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黄素芳
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Abstract

The invention discloses a marinade and a method for making marinated duck meat with the marinade, relating to the field of food processing. The formula of the marinade comprises the following components in parts by weight: 122-128 parts of star anise, 27-33 parts of angelica root, 47-53 parts of galangal, 22-28 parts of soybean, 97-103 parts of cinnamon bark, 17-23 parts of katsumade galangal seed , 47-53 parts of fennel, 27-33 parts of clove, 47-53 parts of round cardamom fruit, 17-23 parts of long pepper, 47-53 parts of aoko amomum fruit, 47-53 parts of dried ginger, 27-33 parts of szechuan lovage rhizome, 17-23 parts of cumin, 17-23 parts of vanilla, 22-28 parts of falangal, 22-28 parts of lysimachia sikokiana, 27-33 parts of cape jasmine, 12-18 parts of lucid ganoderma, 37-43 parts of licorice root, 37-43 parts of fructus amomi, 47-55 parts of pepper and 47-55 parts of chilli. The marinated duck meat prepared with the marinade made according to the formula has tender meat and crisp skin, is aromatic and oily, salty and delicious, has a unique flavor, can well cater to the taste of common people, is very popular with consumers, and has high sales volume and good economic benefit, and people do not feel bored with the marinated duck meat even after eating for a long term.

Description

A kind of halogen material and use this halogen material to make the method for Cold spiced duck

Technical field

The present invention relates to a kind of food processing field, relate in particular to a kind of halogen material and use this halogen material to make the method for Cold spiced duck.

Background technology

Duck is the superior sumptuous courses at a meal on the dining table, also is the good food that people nourish.Nutritive value and the chicken of duck are similar.But in the traditional Chinese medical science, the food that duck eats mostly is aquatic organism, so its meat nature and flavor are sweet, and nourishing, nourishing the stomach, kidney tonifying are arranged, except the hot bone disease of consumptive disease, consumer edema, end hot dysentery, effect such as relieving cough and reducing sputum.The suitable food of the people duck of heat is arranged in all bodies, have a delicate constitution, poor appetite is hard and dry and people's food of oedema more useful.

The general edible way of duck for burn, stew, halogen, the cured and salt marsh of baking, salt down, arrive Beijing roast duck, Nanjing boiled salted duck, Hangzhou stewed duck with bean sauce greatly, little self-control Cold spiced duck to each big small city cooked food stall sale, its local flavor is different; As the Cold spiced duck of merchandise sales, its fragrance and mouthfeel determine sales volume size and income height.

As everyone knows, the fragrance of Cold spiced duck and mouthfeel are closely bound up with the prescription of manufacture craft and bittern.The Cold spiced duck of selling on the existing market generally all is rule of thumb to feed in raw material in manufacturing process.Like this, when halogen material consumption was light, duck was boring tasteless, the not bright perfume (or spice) of eating mouth feel; When halogen material consumption was heavier, flavour of a drug clearly and easily caused the meat silk floss puckery again, can't cater to popular taste.

Therefore, need overcome the above defective, really make the fabulous bittern prescription of a kind of mouthfeel, and develop a kind of stable Cold spiced duck manufacture craft; Make the finished product Cold spiced duck of making have good color and luster, good mouthfeel, and nutritious, make us enjoying endless aftertastes after the food.

Summary of the invention

At the problem that above-mentioned prior art exists, the object of the invention is to provide a kind of halogen material and uses this halogen material to make the method for Cold spiced duck, can solve the problems of the technologies described above tender, the special taste of the crisp meat of the Cold spiced duck skin that makes effectively.

Technical scheme of the present invention is: a kind of halogen material comprises by weight: anistree 122~128 parts, and 27~33 parts of the roots of Dahurain angelica, three how 47~53 parts, 22~28 parts of soya beans, 97~103 parts of cassias, grass is kowtowed 17~23 parts, 47~53 parts in fennel, 27~33 parts of cloves, kowtow 47~53 parts in vain, Bi dials 17~23 parts, 47~53 parts of tsaokos, 47~53 parts of rhizoma zingiberis, 27~33 parts of fragrant fruits, 17~23 parts of cumins, 17~23 parts of vanillas, 22~28 parts of cool ginger, 22~28 parts of Lysimachia sikokianas, 27~33 parts of cape jasmines, 12~18 parts of spirit grass, 37~43 parts in Radix Glycyrrhizae, 37~43 parts of Xisha benevolence, 47~53 parts in Chinese prickly ash, 47~53 parts in capsicum.

In order to realize the present invention better, processing is suppressed or smashed to pieces to the cassia in the described halogen material, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.

A kind of method of using this halogen material to make Cold spiced duck, its making step method is as follows:

(1) makes bittern: in above-mentioned halogen material component, ratio each component is mixed earlier, and with little fiery frying 1~2 hour, obtain frying halogen material, add 29~31 parts of frying halogen material then in the water by 100 parts of every weight, add again that 8.7~9.1 parts of salt, 2.8~3.1 parts in rock sugar, 0.9~1.2 part of white sugar, 0.4~0.8 part in brown sugar, spices one bag is above, 1.3~1.8 parts of 0.8~1.5 part of light soy sauce, 1.2~1.9 parts of chickens' extracts and monosodium glutamates, and boil to boiling with big fire, use little fire instead and boil and can make bittern in 7~8 hours.

(2) duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 2.8~3.5 hours after 20~25 minutes in clear water.

(3) duck that stew in soy sauce is good is toasted under 50~60 ℃ of temperature and namely got Cold spiced duck in 3~4 hours.

According to component and the proportion of above-mentioned halogen material, obtain a kind of unique halogen material ratio of the present invention, wherein each composition weight umber is: anistree 125 parts, 30 parts of the roots of Dahurain angelica, three how 50 parts, 25 parts of soya beans, 100 parts of cassias, grass are kowtowed 20 parts, 50 parts in fennel, 30 parts of cloves are kowtowed 50 parts in vain, and Bi dials 20 parts, 50 parts of tsaokos, 50 parts of rhizoma zingiberis, 30 parts of fragrant fruits, 20 parts of cumins, 20 parts of vanillas, 25 parts of cool ginger, 25 parts of Lysimachia sikokianas, 30 parts of cape jasmines, 15 parts of spirit grass, 40 parts in Radix Glycyrrhizae, 40 parts of Xisha benevolence, 50 parts in Chinese prickly ash, 50 parts in capsicum.

According to component and the proportion of above-mentioned halogen material, obtain the unique halogen material of another kind of the present invention ratio, wherein each composition weight umber is: anistree 122 parts, 33 parts of the roots of Dahurain angelica, three how 47 parts, 28 parts of soya beans, 103 parts of cassias, grass are kowtowed 23 parts, 47 parts in fennel, 33 parts of cloves are kowtowed 47 parts in vain, and Bi dials 23 parts, 53 parts of tsaokos, 47 parts of rhizoma zingiberis, 33 parts of fragrant fruits, 23 parts of cumins, 17 parts of vanillas, 22 parts of cool ginger, 28 parts of Lysimachia sikokianas, 27 parts of cape jasmines, 18 parts of spirit grass, 43 parts in Radix Glycyrrhizae, 37 parts of Xisha benevolence, 53 parts in Chinese prickly ash, 47 parts in capsicum.

Compare with method for making stewed duck with existing halogen material, the present invention has following beneficial effect: use the bittern of the present invention's preparation and the Cold spiced duck that adopts this method to make, the crisp meat of skin is tender, bright, the special taste of glossy, the salty middle band of fragrance, can fully cater to popular taste, allow the consumer prefer eating and not being fed up with eating for a long time, product sales volume height, good in economic efficiency.

The specific embodiment

As a kind of halogen material of the present invention and use this halogen material to make the method for Cold spiced duck, halogen material wherein comprises by weight: anistree 122~128 parts, 27~33 parts of the roots of Dahurain angelica, three how 47~53 parts, 22~28 parts of soya beans, 97~103 parts of cassias, grass are kowtowed 17~23 parts, 47~53 parts in fennel, 27~33 parts of cloves are kowtowed 47~53 parts in vain, and Bi dials 17~23 parts, 47~53 parts of tsaokos, 47~53 parts of rhizoma zingiberis, 27~33 parts of fragrant fruits, 17~23 parts of cumins, 17~23 parts of vanillas, 22~28 parts of cool ginger, 22~28 parts of Lysimachia sikokianas, 27~33 parts of cape jasmines, 12~18 parts of spirit grass, 37~43 parts in Radix Glycyrrhizae, 37~43 parts of Xisha benevolence, 47~53 parts in Chinese prickly ash, 47~53 parts in capsicum.

In order to realize the present invention better, processing is suppressed or smashed to pieces to the cassia in the described prescription, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.

A kind of method of using this halogen material to make Cold spiced duck, its making step method is as follows:

1, makes bittern: in above-mentioned halogen material component, ratio each component is mixed earlier, and with little fiery frying 1~2 hour, obtain frying halogen material, add 29~31 parts of frying halogen material then in the water by 100 parts of every weight, add again that 8.7~9.1 parts of salt, 2.8~3.1 parts in rock sugar, 0.9~1.2 part of white sugar, 0.4~0.8 part in brown sugar, spices one bag is above, 1.3~1.8 parts of 0.8~1.5 part of light soy sauce, 1.2~1.9 parts of chickens' extracts and monosodium glutamates, and boil to boiling with big fire, use little fire instead and boil and can make bittern in 7~8 hours.

2, duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 2.8~3.5 hours after 20~25 minutes in clear water.

3, duck that stew in soy sauce is good is toasted under 50~60 ℃ of temperature and namely got Cold spiced duck in 3~4 hours.

Embodiment one

As the halogen material of the preferred a kind of uniqueness of the present invention, wherein each composition weight umber is: anistree 125 parts, and 30 parts of the roots of Dahurain angelica, three how 50 parts, 25 parts of soya beans, 100 parts of cassias, grass are kowtowed 20 parts, 50 parts in fennel, 30 parts of cloves are kowtowed 50 parts in vain, and Bi dials 20 parts, 50 parts of tsaokos, 50 parts of rhizoma zingiberis, 30 parts of fragrant fruits, 20 parts of cumins, 20 parts of vanillas, 25 parts of cool ginger, 25 parts of Lysimachia sikokianas, 30 parts of cape jasmines, 15 parts of spirit grass, 40 parts in Radix Glycyrrhizae, 40 parts of Xisha benevolence, 50 parts in Chinese prickly ash, 50 parts in capsicum.Processing is suppressed or smashed to pieces to cassia wherein, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.Use this halogen material to make the method for Cold spiced duck, its making step method is as follows:

1, makes bittern: in concrete halogen material component, ratio each component is mixed earlier, and with little fiery frying 1.5 hours, obtain frying halogen material, then by adding 30 parts of frying halogen material in the water of 100 parts of every weight, add 1.5 parts of 9 parts of salt, 3 parts in rock sugar, 1 part of white sugar, 0.5 part in brown sugar, spices one bag, 1 part of light soy sauce, 1.5 parts of chickens' extracts and monosodium glutamates again, and boil to boiling with big fire, use little fire instead and boil and can make bittern in 7.5 hours.

2, duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 3 hours after 22 minutes in clear water.

3, duck that stew in soy sauce is good is toasted under 55 ℃ of temperature and namely got Cold spiced duck in 3.5 hours.

The Cold spiced duck that makes according to above-mentioned preparation method can reach more popular mouthfeel, is fit to the crowd of popular mediocre taste.

Embodiment two

As the preferred another kind of unique halogen material of the present invention, wherein each composition weight umber is: anistree 122 parts, and 33 parts of the roots of Dahurain angelica, three how 47 parts, 28 parts of soya beans, 103 parts of cassias, grass are kowtowed 23 parts, 47 parts in fennel, 33 parts of cloves are kowtowed 47 parts in vain, and Bi dials 23 parts, 53 parts of tsaokos, 47 parts of rhizoma zingiberis, 33 parts of fragrant fruits, 23 parts of cumins, 17 parts of vanillas, 22 parts of cool ginger, 28 parts of Lysimachia sikokianas, 27 parts of cape jasmines, 18 parts of spirit grass, 43 parts in Radix Glycyrrhizae, 37 parts of Xisha benevolence, 53 parts in Chinese prickly ash, 47 parts in capsicum.Processing is suppressed or smashed to pieces to cassia wherein, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.Use this halogen material to make the method for Cold spiced duck, its making step method is as follows:

1, makes bittern: in concrete halogen material component, ratio each component is mixed earlier, and with little fiery frying 1 hour, obtain frying halogen material, then by adding 29 parts of frying halogen material in the water of 100 parts of every weight, add 1.3 parts of 9.1 parts of salt, 3.1 parts in rock sugar, 0.9 part of white sugar, 0.8 part in brown sugar, spices two bags, 1.5 parts of light soy sauce, 1.9 parts of chickens' extracts and monosodium glutamates again, and boil to boiling with big fire, use little fire instead and boil and can make bittern in 8 hours.

2, duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 3.5 hours after 25 minutes in clear water.

3, duck that stew in soy sauce is good is toasted under 60 ℃ of temperature and namely got Cold spiced duck in 4 hours.

The Cold spiced duck that makes according to this prescription and method is fit to the heavier crowd of minority taste, and it is edible sweet partially, salty partially that this part people likes, the Cold spiced duck in the non-Changshu of duck.

Embodiment three

As the preferred another kind of unique halogen material of the present invention, wherein each composition weight umber is: anistree 122 parts, and 27 parts of the roots of Dahurain angelica, three how 50 parts, 25 parts of soya beans, 97 parts of cassias, grass are kowtowed 20 parts, 50 parts in fennel, 30 parts of cloves are kowtowed 47 parts in vain, and Bi dials 20 parts, 47 parts of tsaokos, 50 parts of rhizoma zingiberis, 27 parts of fragrant fruits, 20 parts of cumins, 20 parts of vanillas, 22 parts of cool ginger, 25 parts of Lysimachia sikokianas, 27 parts of cape jasmines, 12 parts of spirit grass, 37 parts in Radix Glycyrrhizae, 40 parts of Xisha benevolence, 47 parts in Chinese prickly ash, 47 parts in capsicum.Processing is suppressed or smashed to pieces to cassia wherein, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.Use this halogen material to make the method for Cold spiced duck, its making step method is as follows:

1, makes bittern: in concrete halogen material component, ratio each component is mixed earlier, and with little fiery frying 1~2 hour, obtain frying halogen material, then by adding 30 parts of frying halogen material in the water of 100 parts of every weight, add 1.5 parts of 8.7 parts of salt, 2.8 parts in rock sugar, 0.9 part of white sugar, 0.5 part in brown sugar, spices one bag, 1 part of light soy sauce, 1.3 parts of chickens' extracts and monosodium glutamates again, and boil to boiling with big fire, use little fire instead and boil and can make bittern in 7 hours.

2, duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 3 hours after 20 minutes in clear water.

3, duck that stew in soy sauce is good is toasted under 50 ℃ of temperature and namely got Cold spiced duck in 3.5 hours.

Be fit to the lighter crowd of minority taste according to this prescription and the Cold spiced duck that makes of method, this part people likes eating light partially, the duck tender good to eat Cold spiced duck of feeling well.

As mentioned above, just can well realize the present invention.

Claims (5)

1. a halogen material is characterized in that, comprises by weight: anistree 122~128 parts, 27~33 parts of the roots of Dahurain angelica, three how 47~53 parts, 22~28 parts of soya beans, 97~103 parts of cassias, grass are kowtowed 17~23 parts, 47~53 parts in fennel, 27~33 parts of cloves are kowtowed 47~53 parts in vain, and Bi dials 17~23 parts, 47~53 parts of tsaokos, 47~53 parts of rhizoma zingiberis, 27~33 parts of fragrant fruits, 17~23 parts of cumins, 17~23 parts of vanillas, 22~28 parts of cool ginger, 22~28 parts of Lysimachia sikokianas, 27~33 parts of cape jasmines, 12~18 parts of spirit grass, 37~43 parts in Radix Glycyrrhizae, 37~43 parts of Xisha benevolence, 47~53 parts in Chinese prickly ash, 47~53 parts in capsicum.
2. a kind of halogen material according to claim 1 is characterized in that, processing is suppressed or smashed to pieces to the cassia in the described halogen material, tsaoko, fragrant fruit, Xisha benevolence, cool ginger and cape jasmine all through artificial or mechanical system.
3. a kind of halogen material according to claim 1 and 2 is characterized in that, each composition weight umber of described halogen material is: anistree 125 parts, and 30 parts of the roots of Dahurain angelica, three how 50 parts, 25 parts of soya beans, 100 parts of cassias, grass are kowtowed 20 parts, 50 parts in fennel, 30 parts of cloves are kowtowed 50 parts in vain, and Bi dials 20 parts, 50 parts of tsaokos, 50 parts of rhizoma zingiberis, 30 parts of fragrant fruits, 20 parts of cumins, 20 parts of vanillas, 25 parts of cool ginger, 25 parts of Lysimachia sikokianas, 30 parts of cape jasmines, 15 parts of spirit grass, 40 parts in Radix Glycyrrhizae, 40 parts of Xisha benevolence, 50 parts in Chinese prickly ash, 50 parts in capsicum.
4. a kind of halogen material according to claim 1 and 2 is characterized in that, each composition weight umber of described halogen material is: anistree 122 parts, and 33 parts of the roots of Dahurain angelica, three how 47 parts, 28 parts of soya beans, 103 parts of cassias, grass are kowtowed 23 parts, 47 parts in fennel, 33 parts of cloves are kowtowed 47 parts in vain, and Bi dials 23 parts, 53 parts of tsaokos, 47 parts of rhizoma zingiberis, 33 parts of fragrant fruits, 23 parts of cumins, 17 parts of vanillas, 22 parts of cool ginger, 28 parts of Lysimachia sikokianas, 27 parts of cape jasmines, 18 parts of spirit grass, 43 parts in Radix Glycyrrhizae, 37 parts of Xisha benevolence, 53 parts in Chinese prickly ash, 47 parts in capsicum.
5. a right to use requires the method that 2 described halogen material are made Cold spiced duck, it is characterized in that its making step method is as follows:
(1) makes bittern: mix in component and the ratio of the described halogen material of claim 2 earlier, and with little fiery frying 1~2 hour, obtain frying halogen material; Add 29~31 portions of frying halogen of parts by weight material then by weight in 100 parts the water, it is as follows to add parts by weight again; 1.3~1.8 parts of 8.7~9.1 parts of salt, 2.8~3.1 parts in rock sugar, 0.9~1.2 part of white sugar, 0.4~0.8 part in brown sugar, 0.8~1.5 part of light soy sauce, 1.2~1.9 parts of chickens' extracts and monosodium glutamates; And boil to boiling with big fire, use little fire instead and boil and can make bittern in 7~8 hours;
(2) duck is removed hair and internal organ and clean, boiling was inserted the medium and small fiery stew in soy sauce of bittern 2.8~3.5 hours after 20~25 minutes in clear water;
(3) duck that stew in soy sauce is good is toasted under 50~60 ℃ of temperature and namely got Cold spiced duck in 3~4 hours.
CN2010105436428A 2010-11-15 2010-11-15 Formula of marinade and method for making marinated duck meat with marinade CN102058079B (en)

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Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102907649A (en) * 2011-08-01 2013-02-06 上海来伊份股份有限公司 Stewed material for stewing duck
CN102669622A (en) * 2012-01-04 2012-09-19 河南科技大学 Halogen soup and making method and application thereof
CN102524820B (en) * 2012-01-20 2013-04-10 北京红螺食品有限公司 Spiced duck product and production process thereof
CN103564375A (en) * 2012-07-24 2014-02-12 何清平 Palatable steamed dough sheet flavoring
CN103039932A (en) * 2012-12-20 2013-04-17 黄宵 Spiced marinating spice
CN103385482A (en) * 2013-07-15 2013-11-13 安徽皖山食品有限公司 Roasted duck leg and preparation method thereof
CN103704749A (en) * 2013-12-26 2014-04-09 李学习 Duck processing method
CN104222987B (en) * 2014-09-12 2016-02-17 福建鑫鑫獭兔有限公司 Reduce the halogen material of tannic acid content and adopt this halogen material to make the method for spiced egg
CN104397643A (en) * 2014-11-05 2015-03-11 安徽省百益食品有限公司 Seasoning composition for marinated chickens and preparation method thereof
CN104473207A (en) * 2014-12-30 2015-04-01 南京欧嘉食品科技有限公司 Production process for duck necks and duck wings
CN104770701A (en) * 2015-04-29 2015-07-15 赵建平 Pot-stewed food seasoning and application thereof
CN105394696A (en) * 2015-10-26 2016-03-16 曾宪根 Salted duck preserving flavoring and preserving method thereof
CN105919008A (en) * 2016-05-24 2016-09-07 潜山县有余瓜蒌开发有限责任公司 Essence for frying snakegourd fruit seeds and preparing method thereof
CN106539051A (en) * 2016-11-26 2017-03-29 遵义市俊丰食品有限责任公司 A kind of bittern material
CN107095247A (en) * 2017-05-24 2017-08-29 衢州粒志食品有限公司 A kind of halogen material for processing Cold spiced duck and preparation method thereof

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CN101822357A (en) * 2010-05-04 2010-09-08 何才福 Stewing material for stewing duck and use method thereof

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CN101816436A (en) * 2010-04-30 2010-09-01 何才福 Method for making stewed duck
CN101822357A (en) * 2010-05-04 2010-09-08 何才福 Stewing material for stewing duck and use method thereof

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