CN103719891A - Stewed duck head in soy sauce for children - Google Patents
Stewed duck head in soy sauce for children Download PDFInfo
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- CN103719891A CN103719891A CN201310619602.0A CN201310619602A CN103719891A CN 103719891 A CN103719891 A CN 103719891A CN 201310619602 A CN201310619602 A CN 201310619602A CN 103719891 A CN103719891 A CN 103719891A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a stewed duck head in soy sauce for children. A manufacturing method comprises the following steps: 1, raw materials selection and processing; 2, spices stewing; 3, pickling; 4, air-curing; 5, frying; 6, boiling and slaking; 7, soaking in thick spices; 8, cooling and packaging; 9, vacuum sealing; 10, sterilization; 11, splat cooling; 12 outer packing. According to the method adopting the steps, the product quality and favor can be stabilized through pickling and air-curing; through the mixing of the spices and coordination of the steps, the food is healthy and safe as no preservative agent is used. The duck head is good in appearance color, stable in quality and more suitable for children tasting after subjected to two-time marinating. The duck head more adapts to market demands according to different fresh-preservation methods; double-layered packaging is adopted, so that the bagging is tidy and attractive and the quality is more stable; the shape of the duck head is not damaged during the whole process; duck head subjected to marinating is the same as that subjected to manual marinating.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of children's stewed duck with bean sauce head.
Background technology
Duck head is one of food of the daily frequent use of people, its way is also a lot, as spicy, sauce, the techniques such as halogen, due to the mouthfeel of food, making key is to make flow process, so, its cooking method of different mouthfeels is also different, stewed duck with bean sauce head is because its mouthfeel sauce is fragrant, not peppery not salty and obtain liking of a lot of people, children particularly, owing to can not eating the food too stimulating, prefer stewed duck with bean sauce head, but being mainly derived from, makes by hand or packed food on daily our edible stewed duck with bean sauce head, make by hand because producer's difference or region are different, be difficult to have the stewed duck with bean sauce food of taste orthodox school, and home built sanitary condition also cannot guarantee, and existing packed food enterprise is due to industrial former thereby changed the local flavor of making food by hand, and cannot obtain people's approval, more, because packed food has added a large amount of anticorrisive agents in order to guarantee shelf life, these anticorrisive agents during as infant foods, make a lot of heads of a family worried.
A lot of heads of a family are in order to have relieved healthy food, want again to guarantee the mouthfeel of manual stew in soy sauce, and have to oneself set about to make, this manual way operation is trouble very, individual's processing is subject to processing again the restriction of level, and produced stewed duck with bean sauce head taste is unstable, therefore, how to make a kind of anticorrisive agent that do not use, appearance luster is good, steady quality, the stewed duck with bean sauce head with manual stewed duck with bean sauce local flavor that is more suitable for children's taste are the keys addressing the above problem.
Summary of the invention
The object of the invention is to solve the deficiency of current techniques, provide a kind of edible safety healthy, do not use anticorrisive agent, appearance luster is good, steady quality, be more suitable for the children's edition stewed duck with bean sauce head with manual stewed duck with bean sauce local flavor of children's taste.
For achieving the above object, the technology used in the present invention means are: a kind of children's stewed duck with bean sauce head, and its making step is as follows:
One, raw material is picked and is processed: pick a satisfactory duck raw material, according to outside air temperature, carry out that nature thaws or water thawing, raw material surface treatment is clean, and a duck Nei Chong, outer pouring, crowded nose, logical larynx, clean blood stains, control water by washed duck head dress basket and prepare for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Three, pickle: the duck head after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck head and halogen is 1:1-1.5;
Four, the system of drying in the air: the duck head of pickling is pulled out, put between the temperature control of temperature 8-12 ℃, by dehumidifying, circulation blowing, 15-25 hour processed dries in the air;
Five, frying: the duck head that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck scalp face, duck head after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to a duck epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck head of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck head through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck head;
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
Further, described in step 5, sugar is maltose, before being coated with, sugar is diluted with water, and dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
Further, step 1 Raw is selected duck net weight 0.03-0.06kg, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the fine hair on duck head surface is cleaned out.
Further, in step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
Further, in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
Beneficial effect of the present invention is: the present invention passes through above-mentioned steps, by pickling, dry in the air stabilized product quality processed and local flavor, utilize the allotment of halogen and the cooperation of each step, do not use anticorrisive agent, make edible safety healthy, twice stew in soy sauce makes that appearance luster is good, steady quality, be more suitable for children's taste; By different preservation methods, more meeting the market requirement; Double casing, packs neat, attractive in appearancely, and quality is more stable; Whole technique is not damaged the profile of duck head, and the duck head after stew in soy sauce is as manual stew in soy sauce.
The specific embodiment
Below by embodiment, the present invention is further elaborated.
Children's stewed duck with bean sauce head, its making step is as follows:
One, raw material is picked and is processed: pick satisfactory raw material, according to outside air temperature, carry out that nature thaws or water thawing, and raw material surface treatment is clean, guarantee watery blood to wash out, washed duck head dress basket control water is prepared for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Through the long-term bittern using, wherein contain multiple abundant microorganism, although just used simple different materials, the ratio of its material is most important, is directly connected to the mouthfeel of finished product.
Three, pickle: the duck head after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck head and halogen is 1:1-1.5;
Four, the system of drying in the air: the duck head of pickling is pulled out, put between the temperature control of temperature 8-12 ℃, by dehumidifying, circulation blowing, 15-25 hour processed dries in the air;
By pickling with the step 4 system of drying in the air of step 3, process, salt, material evenly infiltrate meat internal layer, and effectively anti-bacteria breeding, promote endogenous enzymes to decompose, and increase flavor substance, improve stewed duck with bean sauce product fragrance concentration.
Five, frying: the duck head that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck scalp face, duck head after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to a duck epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck head of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck head through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
By step 5 fixation, produce fragrant, except fishy smell and sterilization, enter the further slaking of step 6, tasty, produce perfume, sterilization, hyperchromic, to step 7, again strengthen epidermis taste, further flavouring and toning, the process of whole halogen just completes.
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck head;
By step 8, realize setting, quantitative, the breeding of temperature control anti-bacteria, pack prevents ripe after stain.
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Anti-oxidation by the step 9 deoxygenation of bleeding, prevent aerobic bacteria breeding; Vacuum seal, deflation food setting, attractive in appearance; Facilitate sterilization, be beneficial to storage, transportation and sales.
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
Wherein selecting which kind of sterilization mode to depend on customer requirement, is mainly the requirement of storage mode, as pasteurize: 0-4 ℃ (fresh-keeping 30 days ,-18 ℃ of freezing 3-4 month), microwave integrated sterilization: normal temperature (average 25 ℃) keeps 3 months.
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
Further, described in step 5, sugar is maltose, before being coated with, sugar is diluted with water, and dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
Further, step 1 Raw is selected duck net weight 0.03-0.06kg, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the fine hair on duck head surface is cleaned out.
Further, in step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
Further, in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
The present invention, by simple condiments is coordinated, boils out different thick gravies, goes out the stewed duck with bean sauce food of unique flavor by different step stew in soy sauces, owing to not adding anticorrisive agent, is applicable to children and other crowds edible, edible more healthy.Twice stew in soy sauce makes that appearance luster is good, steady quality, be more suitable for children's taste; By different preservation methods, more meeting the market requirement; Double casing, packs neat, attractive in appearancely, and quality is more stable; Whole technique is not damaged the profile of duck head, and the duck head after stew in soy sauce is as manual stew in soy sauce, broken packed food in people's traditional concept and cannot reduce the thinking of manual marinated food, and the duck of a stew in soy sauce taste is stable unified.
Claims (6)
1. children's stewed duck with bean sauce head, is characterized in that, making step is as follows:
One, raw material is picked and is processed: pick a satisfactory duck raw material, according to outside air temperature, carry out that nature thaws or water thawing, raw material surface treatment is clean, and a duck Nei Chong, outer pouring, crowded nose, logical larynx, clean blood stains, control water by washed duck head dress basket and prepare for next step;
Two, endure halogen: halogen is new halogen and old halogen bond, wherein newly for halogen, ginger, green onion, anise and water mix and boil according to 4-6:3-5:2-4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 98-100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg; Old halogen for through for many years, the supersaturation bittern repeatedly pickled;
Three, pickle: the duck head after processing in step 1 is put into halogen groove, be pressed into below liquid level, pickle at 2.5-3h or 20 ℃ and pickle 1.5-2h under 0-4 ℃ of constant temperature, the mass ratio of duck head and halogen is 1:1-1.5;
Four, the system of drying in the air: the duck head of pickling is pulled out, put between the temperature control of temperature 8-12 ℃, by dehumidifying, circulation blowing, 15-25 hour processed dries in the air;
Five, frying: the duck head that step 4 is obtained is coated with sugar, before being coated with, sugar is diluted with water, then the syrup after dilution is evenly applied to duck scalp face, duck head after smearing is put into oil-water separation frying machine, design temperature is 170-175 ℃, time 1-2 minute, explodes to a duck epidermis salmon pink;
Six, boiling slaking: first the halogen in boiling container be heated to boil, then the good duck head of frying in step 5 be fed into boiling in boiling container, 95 ℃ of stewing 10-15min that boil of constant temperature;
Seven, soak thick halogen: by sugar: the mass ratio of salt: monosodium glutamate: oyster sauce: cooking wine=13-15:1-2:0.5-1:0.8-1:0.3-0.5 merges to be brewed into and soaks halogen, in the time of 95-100 ℃, the duck head through step 6 processing is immersed, soak halogen time 1-3min, soak halogen and finish that rear waterlogging rises, drop halogen, proceed to chilling room cooling;
Eight, cooling packing: chilling room adopts closed temperature control 14-16 ℃, draining gas, ultraviolet lamp disinfection, product are cooling, without aqueous vapor, can pack, and cool time, 10-20 minute, separated left and right wing packing by duck head;
Nine, vacuum seal: vacuum seal, while opening, in preceding pipeline, with ozone generator, lead to ozonization 15 minutes, before starting, sealing answer sky to take out 2 times, and sealed bag will flatten no wrinkle;
Ten, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15-20 minute or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10-16 minute;
11, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
12, external packing: cooled material is put into clothes hanger, and electric fan and ventilating fan, with water wave formula blowing tunnel blowing, substantially dry up and can install external packing additional to bag outer surface water price, play date, cartonning.
2. children's stewed duck with bean sauce head according to claim 1, is characterized in that: sugar described in described step 5 is maltose, and before being coated with, sugar is diluted with water, dilution ratio is water: sugar=1:1; The oil using in frying is vegetable oil or duck oil.
3. children's stewed duck with bean sauce head according to claim 1, it is characterized in that: described step 1 Raw is selected duck net weight 0.03-0.06kg, to the raw material that enters workshop according to whether fresh, have or not mildew, large stretch of extravasated blood, broken skin checks and receive or reject, accurately weigh counting, according to outside air temperature, carry out that nature thaws or water thawing, the fine hair on duck head surface is cleaned out.
4. children's stewed duck with bean sauce head according to claim 1, is characterized in that: in described step 2 the every use of old halogen its pickle 2-4 time, just need add new halogen to boil again and reach supersaturation.
5. children's stewed duck with bean sauce head according to claim 1, it is characterized in that: the boiling container using in described step 6 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, old halogen is fed in raw material for 2-4 time and adjusts halogen and purification according to boiling, new halogen batching comprises that water, green onion, ginger, anise, cassia bark boil out spice water in 30:1:2:0.5:0.5 ratio, add salt: monosodium glutamate: white sugar=5:3:8 boils and forms in spice water first; While adjusting halogen for old halogen is reinforced, input amount is half of new halogen.
6. children's stewed duck with bean sauce head according to claim 1, it is characterized in that: in described step 6 and step 7, feed intake and adopt solvable liquid material directly to drop in boiling container by formula ratio, insoluble solids material drops in boiling container after boiling discharging water by formula ratio, saline taste is controlled Accurate Determining while feeding intake with every pot, gravity Baume table and is adjusted salt amount salinity, salt content 4.5-5.5% in halogen, in meat, salt is in right amount at 2.3-2.7%, and gravity Baume table is surveyed number in 1.050-1.070.
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| CN201310619602.0A CN103719891A (en) | 2013-11-29 | 2013-11-29 | Stewed duck head in soy sauce for children |
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| CN104382063A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of duck head |
| CN104432176A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck head |
| CN104856088A (en) * | 2015-05-15 | 2015-08-26 | 合肥跃杰生态农业科技有限公司 | Strong-fragrance duck head and preparation method therefor |
| CN105124617A (en) * | 2015-08-31 | 2015-12-09 | 申爱华 | Processing method of multi-flavor duck head |
| CN106307129A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Spiced duck head and making method thereof |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN107212299A (en) * | 2017-06-02 | 2017-09-29 | 河南尚品食品有限公司 | A kind of processing method of sauce pig's head product |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
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| CN104382063A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of duck head |
| CN104432176A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh spicy duck head |
| CN104856088A (en) * | 2015-05-15 | 2015-08-26 | 合肥跃杰生态农业科技有限公司 | Strong-fragrance duck head and preparation method therefor |
| CN105124617A (en) * | 2015-08-31 | 2015-12-09 | 申爱华 | Processing method of multi-flavor duck head |
| CN106307129A (en) * | 2016-08-20 | 2017-01-11 | 安徽卫食园肉类食品有限公司 | Spiced duck head and making method thereof |
| CN106912818A (en) * | 2017-02-28 | 2017-07-04 | 湖北小胡鸭食品有限责任公司 | A kind of crisp-fried duck product protects crisp processing method |
| CN106912818B (en) * | 2017-02-28 | 2020-11-24 | 湖北小胡鸭食品有限责任公司 | Processing method for keeping crisp of crisp-fried duck product |
| CN107212299A (en) * | 2017-06-02 | 2017-09-29 | 河南尚品食品有限公司 | A kind of processing method of sauce pig's head product |
| CN108308548A (en) * | 2018-02-28 | 2018-07-24 | 张惠媛 | A kind of sauce goose |
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Application publication date: 20140416 |