CN103005491A - Method for processing stewed bean dried salted duck and stewed bean dried salted duck - Google Patents
Method for processing stewed bean dried salted duck and stewed bean dried salted duck Download PDFInfo
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- CN103005491A CN103005491A CN2012105067865A CN201210506786A CN103005491A CN 103005491 A CN103005491 A CN 103005491A CN 2012105067865 A CN2012105067865 A CN 2012105067865A CN 201210506786 A CN201210506786 A CN 201210506786A CN 103005491 A CN103005491 A CN 103005491A
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Abstract
The invention provides a method for processing stewed bean dried salted duck. The stewed bean dried salted duck is prepared by adding various natural spices into high-quality duck meat and high-quality beans which serve as raw materials, pickling and drying, marinating in a hybrid manner, then adding specific seasoning oil, mixing, sterilizing at high temperature and packaging in vacuum by a specific technology. The stewed bean dried salted duck manufactured by the method retains the nutrient components of the duck meat and the beans to the maximum extent, has high protein and low fat, is rich in nutrition, spicy and delicious and rich in taste, has the effects of nourishing the body and the stomach, tonifying the kidney, eliminating tuberculosis heat, steaming the bone, eliminating edema, stopping heat dysentery, stopping cough and reducing sputum and also has an effect of delaying aging; under often use, body building can be realized, calcium is complemented, and the activity and the energy are enhanced; effects of tonifying kidney and spleen are achieved; the processing technology is scientific; and nitrite cannot be produced.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of beans and stew the processing method of pressed salted duck and stew pressed salted duck with the beans that this method makes.
Background technology
Moderate fat content in the nutritive value duck of duck is about 7.5% higher than chicken, lower than pork, and be distributed in the body tissue more equably.Aliphatic acid mainly is unrighted acid and low-carbon (LC) saturated fatty acid, and therefore, fusing point is low, is about 35 ℃, is easy to digestion.Duck is to contain B family vitamin and the many meat of vitamin E. contain approximately 10 milligrams of B family water soluble vitamins in the duck, wherein the 6-8 milligram is niacin, secondly is riboflavin and thiamine; Contain vitamin E 90-400 microgram.Niacin works in cellular respiration as the composition of two kinds of important coenzyme in the human body.They are relevant with the protein energy discharge with carbohydrate, fat, also participate in the synthetic of aliphatic acid, protein and DNA.Duck is a kind of delicious food, can be made into roast duck, pressed salted duck, crispy fried duck, Duck soup, sautes slice of duck, sautes dried duck bar, fried duck heart flower, caraway duck liver, takes off the superior delicacies such as duck's foot with duck.Duck is suitable for nourishing, is the primary raw material of various delicious famous dishes.
The kind of bean or pea is a lot, and nutrition is all very abundant, and wherein soybean is the conventional food of China.Soybean is rich in protein, accounts for 40.4%, and contained human essential amino acid is abundant, and biological value is also high, close to beef.Fat content also high (18%) is unrighted acid more than 80% wherein in the soybean, also contains the vitamin E of keeping healthy indispensable linoleic acid and delaying organism aging process, and the lecithin of prevention of arterial sclerosis.Soybean protein and animal protein are different, do not contain cholesterol, and stigmasterol is arranged, and the serum cholesterol of reduction is arranged, prevent cerebral hemorrhage and arteriosclerotic effect.Therefore, bean food is subjected to people's favor deeply.In addition, the bean curd that has a distinctive flavour in addition, dried bean curd, bean curd stick etc. are called by people " Vegetable meat ".What will say especially is soya-bean milk, and it is the fat beverage of prevention adult.Soya-bean milk is compared with milk, and except the whole compositions that contain milk, the content of unrighted acid, potassium, living plain A, vitamin B complex, nicotinic acid all is higher than milk.
The duck class leisure food of selling on the market now, basically all be to pickle separately or the duck leisure food of stew in soy sauce, in process, easily produce nitrite, often edible such food, very unfavorable to human body, and these leisure food all are that single duck processes, and the leisure food that duck is sold with the beans processing and packing has no report.
Summary of the invention
The invention provides a kind of beans and stew processing method and the stewed pressed salted duck of beans thereof of pressed salted duck.Craft science of the present invention, can not produce nitrite in the process, it is nutritious that the beans of gained is stewed pressed salted duck, both contained the nutrition of duck, contains again the nutrition of beans, soft tender ripe mashed, the gas of meat aromatic strongly fragrant, the degree of saltiness suitable, unique flavor contains high protein, low fat, high calcareous, has spleen benefiting and stimulating the appetite, the health-care efficacy such as moistening lung, lipopenicillinase has simultaneously nourishing, replenishes the calcium, toxin expelling, beauty treatment, goes the effect of acne.
The technical solution used in the present invention is:
A kind of beans is stewed the processing method of pressed salted duck, comprises that the processing of duck, duck beans are stewed and boiled, seasoning, vacuum packaging, sterilization, warehouse-in operation, and concrete steps are as follows:
The processing of A, duck
(1) cleans
Get fresh clean thorax duck, repair surface contaminants, residual internal organ, residual skin, residual feather etc., clean with circulating water, be advisable to separate out without watery blood, the duck of cleaning drains by only reversal of the natural order of things;
(2) low-temperature salting
The duck that cleaning drains is put into container, the 1-3 ﹪ salt, 0.2-0.5 ﹪ meat flavor, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, 0.1-0.2 ‰ Tea Polyphenols that add duck weight, the 0.4-0.5% vitamin C, after cure mixed thoroughly, evenly be sprinkled into, Shang duck is pushed down 2/3rds of lower duck when pickling, 0-6 ℃ low-temperature salting 24-36 hour;
(3) oven dry
The duck of pickling by only being hung in the baking oven, is put into the new new lotus leaf of 2-3% of duck weight, the Mount Huang Mao Feng of 1-2% in the baking oven, the Radix Glycyrrhizae of 1-2%, at temperature 60-70 ℃ was smoked 4-6 hour;
(4) stripping and slicing
The duck that oven dry is good cuts head, claw, and torso portion is cut into the fritter of 5 * 4 ㎝;
B, duck beans are stewed and are boiled
(1) the duck piece that step (4) is cut and the beans cleaned are according to duck beans weight ratio (3-4): ratio (7-6) is put into saucepan, add and prepare in advance halogen material bag, add clear water to raw material and be immersed in the water fully, add again the cooking wine of the 0.5-1.0% of raw material weight, the 0.1-0.2% meat flavor, the 0.1-0.3% cloves, elder generation's big fire boils, and then slow fire makes halogen soup keep boiling, adds water in good time and keeps halogen soup to cover raw material, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time;
(2) raw material that stew in soy sauce is good is pulled out, is placed in gravity-flow ventilation cooling on the clean platform case;
Wherein, described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw materials is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, the overlord spends 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, Momordica grosvenori 0.3-0.4, purple perilla 0.1-0.2, date 0.5-0.7
In the bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
C, allotment
(1) preparation of flavored oils
Prescription: flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.2, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, Fructus Hordei Vulgaris (parched) powder 0.2-0.4, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched) powder, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
(2) spice
In the good duck piece of above-mentioned stew in soy sauce and beans, admix the cooking wine of the 0.3-0.6 ﹪ of raw material weight, the D-araboascorbic acid sodium of 0.2-0.5 ﹪, the self-control flavored oils of smearing tea powder, 2-3 ﹪ of 0.2-0.5%, the zasiokaurin of 0.2-0.4%, the dehydro sodium acetate of 0.1-0.3 ‰, fully mix thoroughly;
(3) pack
Above-mentioned duck piece and the beans of mixing flavoring thoroughly packed on request, and vacuum-packed, sealing requires beans duck weight ratio to be (7-6): (3-4);
D, high-temperature steam sterilization
Packaged stew in soy sauce beans flavor duck piece vacuum bagged product carry out high-temp steam sterilizing again, require in vapor (steam) temperature sterilization 20-40 minute, when temperature drops to 40 ℃, to take the dish out of the pot under 121 ℃ condition;
(4) the vacuum bagged product after the sterilization are sent into to be incubated between insulation and were processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product.
Described beans is stewed the processing method of pressed salted duck, and it is characterized in that: described bean or pea are selected from one or more mixing in black soya bean, soya bean, mung bean, the red bean.
Described beans is stewed the processing method of pressed salted duck, and it is characterized in that: described bean or pea are black soya bean.
The beans that the processing method of the stewed pressed salted duck of described beans makes is stewed pressed salted duck.
Beneficial effect of the present invention:
It is raw material that the present invention adopts high-quality duck and high-quality bean or pea, additional multiple natural flavor, through pickling, dry, mix again stew in soy sauce, then adding special flavored oils, allotment, make with extra care and form through high-temperature sterilization, vacuum-packed special process again, the beans that this processing technology is made is stewed pressed salted duck, the nutritional labeling that has kept to greatest extent duck and bean or pea, simultaneously when the stew in soy sauce duck, added the Chinese herbal medicine with health care in the halogen material bag, the duck that stew in soy sauce goes out has flavour mellow the time, has increased health-care efficacy; Be added with vitamin C and lotus leaf powder, Tea Polyphenols when pickling, when removing raw meat, absorbing the nutrition of lotus leaf, Tea Polyphenols, the duck that pickles out has the nutrition of the delicate fragrance of lotus leaf, and has reduced the generation of nitrite; Smoke Titian after pickling and process, new new lotus leaf, Mount Huang Mao Feng, Radix Glycyrrhizae are put into baking oven, further strengthened the effect of moistening lung when having increased the lotus perfume (or spice) of pig's feet; When stew in soy sauce finishes, mix homemade flavored oils and flavoring, added simultaneously and smeared tea powder and zasiokaurin, had spicy fragrance, also contain the fragranced of smearing tea.Duck and bean or pea is mixed stewed, overcome the Chinese herbal medicine taste in the conventional health care pot-stewed chicken, beans of the present invention is stewed pressed salted duck, has nutritious, soft tender ripe mashed, the gas of meat aromatic strongly fragrant, the degree of saltiness suitable, unique flavor contains high protein, low fat, high calcareous, has spleen benefiting and stimulating the appetite, the health-care efficacy such as moistening lung, lipopenicillinase, have simultaneously nourishing, replenish the calcium, toxin expelling, beauty treatment, go the effect of acne, the processing technology science does not produce nitrite.
The specific embodiment
A kind of beans is stewed the processing method of pressed salted duck, comprises that the processing of duck, duck beans are stewed and boiled, seasoning, vacuum packaging, sterilization, warehouse-in operation, and concrete steps are as follows:
The processing of A, duck
(1) cleans
Get fresh clean thorax duck, repair surface contaminants, residual internal organ, residual skin, residual feather etc., clean with circulating water, be advisable to separate out without watery blood, the duck of cleaning drains by only reversal of the natural order of things;
(2) low-temperature salting
The duck that cleaning drains is put into container, 2 ﹪ salt of adding duck weight, 0.4 ﹪ meat flavor, 0.3% ginger end, 0.15% star aniseed powder, 0.2% Chinese prickly ash end, 0.3% lotus leaf powder, 0.15 ‰ Tea Polyphenols, 0.4 % vitamin C, after cure mixed thoroughly, evenly be sprinkled into, Shang duck is pushed down 2/3rds of lower duck when pickling, 0-6 ℃ of low-temperature salting 30 hours;
(3) oven dry
The duck of pickling by only being hung in the baking oven, is put into 2.5% new new lotus leaf of duck weight, 1.5% Mount Huang Mao Feng in the baking oven, 1.5% Radix Glycyrrhizae, 65 ℃ of temperature was smoked 5 hours;
(4) stripping and slicing
The duck that oven dry is good cuts head, claw, and torso portion is cut into the fritter of 5 * 4 ㎝;
B, duck beans are stewed and are boiled
(1) preparation halogen material bag
Halogen material bag is made by following component, the weight of each raw material components in the used halogen material bag of every 1000kg raw material is: large fennel 2.2kg, little fennel 1.5kg, Chinese cassia tree 1.2kg, 1.2kg in one's early teens, Chinese prickly ash 1.0kg, root of Dahurain angelica 1.3kg, cloves 0.4kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.4kg, dried orange peel 1.2kg, hawthorn 1.0kg, fruit of Chinese wolfberry 1.0kg, pepper 0.7kg, galangal 0.5kg, green onion 1.0kg, ginger 1.1kg, the overlord spends 0.6kg, mountain naphthalene 0.35kg, fructus amomi 0.4kg, Momordica grosvenori 0.35kg, purple perilla 0.15kg, date 0.6kg
In the bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
(2) the duck piece that step (4) is cut and the beans of cleaning are put into saucepan according to the ratio of duck beans weight ratio 3.5:6.5, add and prepare halogen material bag, add clear water to raw material and be immersed in the water fully, add again 0.8% cooking wine of raw material weight, 0.15% meat flavor, 0.2% cloves, elder generation's big fire boils, and then slow fire makes halogen soup keep boiling, adds water in good time and keeps halogen soup to cover raw material, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time;
(3) raw material that stew in soy sauce is good is pulled out, is placed in gravity-flow ventilation cooling on the clean platform case;
C, allotment
(1) preparation of flavored oils
Prescription: flavored oils is made by the raw material of following weight portion:
Capsicum 0.6 portion of (or not adding capsicum), 0.3 part in Chinese prickly ash, 0.2 part of Chinese anise, 0.15 part of fennel seeds, 0.2 part on cassia bark, 0.5 part of green onion, 0.5 part in ginger, 0.3 part in Fructus Hordei Vulgaris (parched) powder, 10 parts of vegetable oil,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched) powder, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
(2) spice
In the good duck piece of above-mentioned stew in soy sauce and beans, admix the cooking wine of 0.5 ﹪ of raw material weight, the D-araboascorbic acid sodium of 0.4 ﹪, 0.3% the self-control flavored oils of smearing tea powder, 2.5 ﹪, 0.3% zasiokaurin, 0.2 ‰ dehydro sodium acetate, fully mix thoroughly;
(3) pack
Above-mentioned duck piece and the beans of mixing flavoring thoroughly packed on request, and vacuum-packed, sealing requires beans duck weight ratio to be (7-6): (3-4);
D, high-temperature steam sterilization
Packaged stew in soy sauce beans flavor duck piece vacuum bagged product carry out high-temp steam sterilizing again, require in vapor (steam) temperature sterilization 20-40 minute, when temperature drops to 40 ℃, to take the dish out of the pot under 121 ℃ condition;
(4) the vacuum bagged product after the sterilization are sent into to be incubated between insulation and were processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product.
Claims (4)
1. a beans is stewed the processing method of pressed salted duck, it is characterized in that, comprises that the processing of duck, duck beans are stewed and boiled, seasoning, vacuum packaging, sterilization, warehouse-in operation, and concrete steps are as follows:
The processing of A, duck
(1) cleans
Get fresh clean thorax duck, repair surface contaminants, residual internal organ, residual skin, residual feather etc., clean with circulating water, be advisable to separate out without watery blood, the duck of cleaning drains by only reversal of the natural order of things;
(2) low-temperature salting
The duck that cleaning drains is put into container, the 1-3 ﹪ salt, 0.2-0.5 ﹪ meat flavor, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, 0.1-0.2 ‰ Tea Polyphenols that add duck weight, the 0.4-0.5% vitamin C, after cure mixed thoroughly, evenly be sprinkled into, Shang duck is pushed down 2/3rds of lower duck when pickling, 0-6 ℃ low-temperature salting 24-36 hour;
(3) oven dry
Press the row weight portion and take by weighing raw material: new new lotus leaf 3-5, Mount Huang Mao Feng 2-3, rhodiola root 1-2, ginseng 1-2, scouring rush 1-2, flour 50-60, new new lotus leaf is added water to be broken into slurry, rhodiola root, ginseng, Mount Huang Mao Feng, scouring rush and was ground into the meal boiling 1-2 hour, obtain decocting liquid, described slurry, decocting liquid, flour are mixed, obtain face mud, by the duck that will pickle by only being hung in the baking oven, with interior thorax and the appearance of face mash in duck, at temperature 60-70 ℃, smoked 4-6 hour;
(4) stripping and slicing
The duck that oven dry is good cuts head, claw, and torso portion is cut into the fritter of 5 * 4 ㎝;
B, duck beans are stewed and are boiled
(1) the duck piece that step (4) is cut and the beans cleaned are according to duck beans weight ratio (3-4): ratio (7-6) is put into saucepan, add and prepare in advance halogen material bag, add clear water to raw material and be immersed in the water fully, add again the cooking wine of the 0.5-1.0% of raw material weight, the 0.1-0.2% meat flavor, the 0.1-0.3% cloves, elder generation's big fire boils, and then slow fire makes halogen soup keep boiling, adds water in good time and keeps halogen soup to cover raw material, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time;
(2) raw material that stew in soy sauce is good is pulled out, is placed in gravity-flow ventilation cooling on the clean platform case;
Wherein, described halogen material bag is made by following component, the weight portion of each raw material components in the used halogen material bag of per 1000 parts of raw materials is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4,0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, the overlord spends 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, Momordica grosvenori 0.3-0.4, purple perilla 0.1-0.2, date 0.5-0.7
In the bag of packing into after the chopping of mentioned component raw material or the section, fasten sack, make halogen material bag;
C, allotment
(1) preparation of flavored oils
Prescription: flavored oils is made by the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.2, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, Fructus Hordei Vulgaris (parched) powder 0.2-0.4, vegetable oil 9-11,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, add in proportion Chinese prickly ash, Chinese anise, fennel seeds, Fructus Hordei Vulgaris (parched) powder, cassia bark, green onion, ginger, slow fire is fried to be pulled spices out to 20 minutes again, filtered cooling and can make self-control flavored oils;
(2) spice
In the good duck piece of above-mentioned stew in soy sauce and beans, admix the cooking wine of the 0.3-0.6 ﹪ of raw material weight, the D-araboascorbic acid sodium of 0.2-0.5 ﹪, the self-control flavored oils of smearing tea powder, 2-3 ﹪ of 0.2-0.5%, the zasiokaurin of 0.2-0.4%, the dehydro sodium acetate of 0.1-0.3 ‰, fully mix thoroughly;
(3) pack
Above-mentioned duck piece and the beans of mixing flavoring thoroughly packed on request, and vacuum-packed, sealing requires beans duck weight ratio to be (7-6): (3-4);
D, high-temperature steam sterilization
Packaged stew in soy sauce beans flavor duck piece vacuum bagged product carry out high-temp steam sterilizing again, require in vapor (steam) temperature sterilization 20-40 minute, when temperature drops to 40 ℃, to take the dish out of the pot under 121 ℃ of conditions;
(4) the vacuum bagged product after the sterilization are sent into to be incubated between insulation and were processed 2-3 hour;
(5) will be incubated the vacuum packing product that finishes, and wipe moisture, and check, certified products are cased on request, warehouse-in gets final product.
2. beans according to claim 1 is stewed the processing method of pressed salted duck, and it is characterized in that: described bean or pea are selected from one or more mixing in black soya bean, soya bean, mung bean, the red bean.
3. beans according to claim 1 is stewed the processing method of pressed salted duck, and it is characterized in that: described bean or pea are black soya bean.
4. a beans that makes with the processing method of the stewed pressed salted duck of beans claimed in claim 1 is stewed pressed salted duck.
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| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN103584142A (en) * | 2013-09-24 | 2014-02-19 | 蔡静 | Health lotus-flavored pressed salted duck |
| CN103719900A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Rice flour blended duck meat and preparation method thereof |
| CN104055138A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Compound health care pressed salted duck with nourishing function and processing method thereof |
| CN104055141A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Olive-flavored pressed salted duck and processing method thereof |
| CN104187803A (en) * | 2014-07-19 | 2014-12-10 | 凤台县惠邦食品有限公司 | Instant roast duck meat with sour cabbage |
| CN104757496A (en) * | 2015-03-10 | 2015-07-08 | 仲恺农业工程学院 | Marinade for preparing marinated duck and preparation method of marinated duck |
| CN104757578A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Novel preparation process for spiced duck |
| CN107467531A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of processing technology for solving autumn-dryness disease duck |
| CN108208610A (en) * | 2018-02-01 | 2018-06-29 | 安徽德隆禽业有限公司 | A kind of nutrition appetizing meat duck pickling process |
| CN112244220A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation process of marinated duck accessory and marinated duck accessory |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN103584142A (en) * | 2013-09-24 | 2014-02-19 | 蔡静 | Health lotus-flavored pressed salted duck |
| CN103719900A (en) * | 2013-12-25 | 2014-04-16 | 安徽先知缘食品有限公司 | Rice flour blended duck meat and preparation method thereof |
| CN104055138A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Compound health care pressed salted duck with nourishing function and processing method thereof |
| CN104055141A (en) * | 2014-05-28 | 2014-09-24 | 安徽王家坝生态农业有限公司 | Olive-flavored pressed salted duck and processing method thereof |
| CN104187803A (en) * | 2014-07-19 | 2014-12-10 | 凤台县惠邦食品有限公司 | Instant roast duck meat with sour cabbage |
| CN104757496A (en) * | 2015-03-10 | 2015-07-08 | 仲恺农业工程学院 | Marinade for preparing marinated duck and preparation method of marinated duck |
| CN104757578A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Novel preparation process for spiced duck |
| CN107467531A (en) * | 2016-06-08 | 2017-12-15 | 南宁市生润科技有限公司 | A kind of processing technology for solving autumn-dryness disease duck |
| CN108208610A (en) * | 2018-02-01 | 2018-06-29 | 安徽德隆禽业有限公司 | A kind of nutrition appetizing meat duck pickling process |
| CN112244220A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Preparation process of marinated duck accessory and marinated duck accessory |
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