CN103719892A - Salted duck feet - Google Patents
Salted duck feet Download PDFInfo
- Publication number
- CN103719892A CN103719892A CN201310619939.1A CN201310619939A CN103719892A CN 103719892 A CN103719892 A CN 103719892A CN 201310619939 A CN201310619939 A CN 201310619939A CN 103719892 A CN103719892 A CN 103719892A
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- halogen
- water
- salt
- boiling
- duck pawl
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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
- A23L13/50—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
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses salted duck feet. The preparation method comprises the following steps: 1, selecting and treating raw materials; 2, frying salt; 3, conducting dry salting; 4, stewing marinade; 5, preserving; 6, drying; 7, blanching immersing, and rinsing; 8, cooking; 9, cooling and packaging; 10, vacuuming and sealing; 11, sterilizing; 12, cooling quickly; 13, conducting external packaging. The salted duck feet contain no preservative, chemical pigment, or chemical spices, have attractive fragrance and a delicious taste, and are suitable for large-scaled industrial production; a new way is created for deep processing and new taste of duck feet.
Description
Technical field
The present invention relates to a kind of food, relate in particular to a kind of boiled salted duck pawl.
Background technology
The way of duck pawl is a lot, in packaged food, duck pawl, Cold spiced duck pawl, spicy duck pawl are steeped in common being mainly, these products have added a large amount of anticorrisive agents in order to guarantee the mouthfeel of product and shelf-life etc., these anticorrisive agents are during as food, allow a lot of people worried buy edible.And do not add any anticorrisive agent, there is the packing leisure food of the boiled salted duck pawl with peculiar flavour to have no report.
Summary of the invention
The object of the invention is to solve the deficiency of current techniques, a kind of peculiar flavour that has is provided, do not add the boiled salted duck pawl of any anticorrisive agent.
For achieving the above object, the technology used in the present invention means are: a kind of boiled salted duck pawl, and its making step is as follows:
One, raw material is picked and is processed: raw duck pawl is cleaned to blood stains, hanger draining;
Two, fry salt: salt, anise, Chinese prickly ash, fennel seeds are put into the salt machine of frying according to the mass ratio of 10:1:3:1, rotation frying, fry pale yellow to salt, prepare burden sallowly takes the dish out of the pot, and stays salt standby;
Three, dry-salt: the duck pawl after processing in the salt of making in step 2 and step 1, according to the mass ratio of 1:10, evenly to be spread upon to duck pawl surface by salt, under 0～4 ℃ of constant temperature, pickle at 3～4h or 20 ℃ and pickle 3h;
Four, 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 be through for many years, the supersaturation bittern repeatedly pickled;
Five, halogen salts down: the duck pawl after processing in step 3 is put into halogen groove and be pressed into below bittern liquid level, while pickling, duck pawl and halogen are 1:1～1.5, pickle 2h in the time of 20 ℃, under 0～4 ℃ of constant temperature, pickle 2.5～3h;
Six, the system of drying in the air: the added extension of duck pawl after processing in step 5 is dried in the air, hang 15～25 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing at 8～12 ℃;
Seven, punching is soaked in blanching: the duck pawl after the system of drying in the air in step 6 is placed in to basket, and blanching 2～3min in the water of 100 ℃ of water temperatures, is placed in rapidly normal-temperature water, again puts into normal-temperature water after hand basket, 2～3 times repeatedly;
Eight, boiling slaking: first the halogen in boiling container be heated to boil, then the duck pawl after processing in step 7 is dropped into boiling in boiling container, within the scope of 85～95 ℃, constant temperature is stewing boils 40～50min, and wherein halogen is that ginger, anise, green onion, Radix Codonopsis, water are according to the ratio boiling of 3～5:0.5～1:1～1.5:0.5～1:100;
Nine, cooling packing: chilling room adopts 14～16 ℃ of closed temperature controls, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 10～20 minutes cool times;
Ten, vacuum seal: before vacuum seal, will use ozonization 15 minutes in pipeline, sealing starts front sky takes out 2 times, and sealed bag flattens no wrinkle;
11, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15～20 minutes or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10～16 minutes;
12, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
13, 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, in described step 4, the every use of old halogen is pickled 2～4 times, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 8 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, to old halogen, according to boiling, add for 2～4 times new halogen constantly to adjust halogen and purification, new halogen and use be first old halogen repeatedly, and the new halogen of manner of formulation feeds intake by new halogen formula, and old halogen feeds intake by old halogen formula, 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.
Beneficial effect of the present invention is: this technique is not added any anticorrisive agent, chemical pigment and chemical spices, create the boiled salted duck pawl with unique mouthfeel simultaneously, increased the kind of duck pawl packing leisure food, the duck pawl of producing smells strange perfume (or spice) and overflows, the product fresh perfume (or spice) that gets up is good to eat, can large-scale industrialization produce, for the deep processing of duck pawl with new mouthfeel kind creation Liao Yitiaoxin road is provided.
The specific embodiment
Below in conjunction with embodiment, the present invention is further elaborated.
embodiment 1
A boiled salted duck pawl, its making step is as follows:
One, raw material is picked and is processed: raw duck pawl is cleaned to blood stains, hanger draining;
Two, fry salt: salt, anise, Chinese prickly ash, fennel seeds are put into the salt machine of frying according to the mass ratio of 10:1:3:1, rotation frying, fry pale yellow to salt, prepare burden sallowly takes the dish out of the pot, and stays salt standby;
Three, dry-salt: the duck pawl after processing in the salt of making in step 2 and step 1, according to the mass ratio of 1:10, evenly to be spread upon to duck pawl surface by salt, under 0～4 ℃ of constant temperature, pickle 4h; The effect of this operation is, allows salt material taste enter duck pawl, and anti-bacteria, promotes meat source enzyme to decompose simultaneously, increases flavor substance, improves product special flavour.
Four, 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 6:5:4:100 mass parts, filter, feeding water, material water is poured in the halogen groove that is placed with salt 100 ℃ time, stir cooling rear stand-by, the every 100kg of salt adding amount material water salt adding 30kg, old halogen be through for many years, the supersaturation bittern repeatedly pickled;
Five, halogen salts down: the duck pawl after processing in step 3 is put into halogen groove and be pressed into below bittern liquid level, while pickling, duck pawl and halogen are 1:1.5, pickle 2h in the time of 20 ℃;
Six, the system of drying in the air: the added extension of duck pawl after processing in step 5 is dried in the air, hang 15 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing at 12 ℃; The effect of this operation is, creates endogenous enzymes and decomposes required condition, promotes endoenzyme to decompose, and increases flavor substance, promotes boiled salted duck pawl fragrance concentration.
Seven, punching is soaked in blanching: the duck pawl after the system of drying in the air in step 6 is placed in to basket, and blanching 3min in the water of 100 ℃ of water temperatures, is placed in rapidly normal-temperature water, again puts into normal-temperature water after hand basket, 3 times repeatedly; The effect of this operation is, surface disinfection, de-table salt, except fishy smell, decontamination, and surface protein solidifies sex change, and in sealing meat, juice exosmoses, and reduces nutritive loss, improves product and goes out rate and nutritive value.
Eight, boiling slaking: first the halogen in boiling container be heated to boil, then the duck pawl after processing in step 7 is dropped into boiling in boiling container, 90 ℃ of constant temperature are boiled in a covered pot over a slow fire and are boiled 50min, and wherein halogen is that ginger, anise, green onion, Radix Codonopsis, water are according to the ratio boiling of 5:1:1.5:1:100; The effect of this operation is, sterilizing, degreasing (every about 2-3 two oil of duck pawl), slaking, pan feeding taste, produces perfume (or spice) and tenderizes, heats and make enzyme deactivation in meat, guarantee the quality.
Nine, cooling packing: chilling room adopts 14～16 ℃ of closed temperature controls, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 20 minutes cool times;
Ten, vacuum seal: before vacuum seal, will use ozonization 15 minutes in pipeline, sealing starts front sky takes out 2 times, and sealed bag flattens no wrinkle;
11, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15～20 minutes or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10～16 minutes;
12, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
13, 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, in described step 4, the every use of old halogen is pickled 2～4 times, just need add new halogen to boil again and reach supersaturation.
Further, the boiling container using in described step 8 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, to old halogen, according to boiling, add for 2～4 times new halogen constantly to adjust halogen and purification, new halogen and use be first old halogen repeatedly, and the new halogen of manner of formulation feeds intake by new halogen formula, and old halogen feeds intake by old halogen formula, 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.
embodiment 2
A boiled salted duck pawl, its making step is as follows:
One, raw material is picked and is processed: raw duck pawl is cleaned to blood stains, hanger draining;
Two, fry salt: salt, anise, Chinese prickly ash, fennel seeds are put into the salt machine of frying according to the mass ratio of 10:1:3:1, rotation frying, fry pale yellow to salt, prepare burden sallowly takes the dish out of the pot, and stays salt standby;
Three, dry-salt: the duck pawl after processing in the salt of making in step 2 and step 1, according to the mass ratio of 1:10, evenly to be spread upon to duck pawl surface by salt, at 20 ℃, pickle 3h;
Four, 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 4:3:2:100 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 be through for many years, the supersaturation bittern repeatedly pickled;
Five, halogen salts down: the duck pawl after processing in step 3 is put into halogen groove and be pressed into below bittern liquid level, while pickling, duck pawl and halogen are 1:1, under 0～4 ℃ of constant temperature, pickle 2.5h;
Six, the system of drying in the air: the added extension of duck pawl after processing in step 5 is dried in the air, hang 20 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing at 10 ℃;
Seven, punching is soaked in blanching: the duck pawl after the system of drying in the air in step 6 is placed in to basket, and blanching 2min in the water of 100 ℃ of water temperatures, is placed in rapidly normal-temperature water, again puts into normal-temperature water after hand basket, 2 times repeatedly;
Eight, boiling slaking: first the halogen in boiling container be heated to boil, then the duck pawl after processing in step 7 is dropped into boiling in boiling container, within the scope of 92 ℃, constant temperature is stewing boils 40min, and wherein halogen is that ginger, anise, green onion, Radix Codonopsis, water are according to the ratio boiling of 3:0.5:1:0.5:100;
Nine, cooling packing: chilling room adopts 14～16 ℃ of closed temperature controls, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 10 minutes cool times;
Ten, vacuum seal: before vacuum seal, will use ozonization 15 minutes in pipeline, sealing starts front sky takes out 2 times, and sealed bag flattens no wrinkle;
11, sterilization: adopt microwave integrated sterilization, set sterilization temperature in flowing water retort: 115 ℃, sterilizing time: 10～16 minutes;
12, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
13, 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.
embodiment 3
A boiled salted duck pawl, its making step is as follows:
One, raw material is picked and is processed: raw duck pawl is cleaned to blood stains, hanger draining;
Two, fry salt: salt, anise, Chinese prickly ash, fennel seeds are put into the salt machine of frying according to the mass ratio of 10:1:3:1, rotation frying, fry pale yellow to salt, prepare burden sallowly takes the dish out of the pot, and stays salt standby;
Three, dry-salt: the duck pawl after processing in the salt of making in step 2 and step 1, according to the mass ratio of 1:10, evenly to be spread upon to duck pawl surface by salt, under 0～4 ℃ of constant temperature, pickle 3h;
Four, 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 5:4:3:100 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 be through for many years, the supersaturation bittern repeatedly pickled;
Five, halogen salts down: the duck pawl after processing in step 3 is put into halogen groove and be pressed into below bittern liquid level, while pickling, duck pawl and halogen are 1:1.2, under 0～4 ℃ of constant temperature, pickle 3h;
Six, the system of drying in the air: the added extension of duck pawl after processing in step 5 is dried in the air, hang 25 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing at 8 ℃;
Seven, punching is soaked in blanching: the duck pawl after the system of drying in the air in step 6 is placed in to basket, and blanching 3min in the water of 100 ℃ of water temperatures, is placed in rapidly normal-temperature water, again puts into normal-temperature water after hand basket, 3 times repeatedly;
Eight, boiling slaking: first the halogen in boiling container be heated to boil, then the duck pawl after processing in step 7 is dropped into boiling in boiling container, within the scope of 88 ℃, constant temperature is stewing boils 45min, and wherein halogen is that ginger, anise, green onion, Radix Codonopsis, water are according to the ratio boiling of 4:0.7:1.2:0.8:100;
Nine, cooling packing: chilling room adopts 14～16 ℃ of closed temperature controls, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 15 minutes cool times;
Ten, vacuum seal: before vacuum seal, will use ozonization 15 minutes in pipeline, sealing starts front sky takes out 2 times, and sealed bag flattens no wrinkle;
11, sterilization: use pasteurize, set 85 ℃ of sterilization temperatures in temperature control pasteurize pot, constant temperature sterilization 15～20 minutes;
12, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
13, 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.
This technique is not added any anticorrisive agent, chemical pigment and chemical spices, create the boiled salted duck pawl with unique mouthfeel simultaneously, increased the kind of duck pawl packing leisure food, the duck pawl of producing smells strange perfume (or spice) and overflows, the product fresh perfume (or spice) that gets up is good to eat, can large-scale industrialization produce, for the deep processing of duck pawl with new mouthfeel kind creation Liao Yitiaoxin road is provided.
Claims (3)
1. a boiled salted duck pawl, is characterized in that, making step is as follows:
One, raw material is picked and is processed: raw duck pawl is cleaned to blood stains, hanger draining;
Two, fry salt: salt, anise, Chinese prickly ash, fennel seeds are put into the salt machine of frying according to the mass ratio of 10:1:3:1, rotation frying, fry pale yellow to salt, prepare burden sallowly takes the dish out of the pot, and stays salt standby;
Three, dry-salt: the duck pawl after processing in the salt of making in step 2 and step 1, according to the mass ratio of 1:10, evenly to be spread upon to duck pawl surface by salt, under 0～4 ℃ of constant temperature, pickle at 3～4h or 20 ℃ and pickle 3h;
Four, 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 be through for many years, the supersaturation bittern repeatedly pickled;
Five, halogen salts down: the duck pawl after processing in step 3 is put into halogen groove and be pressed into below bittern liquid level, while pickling, duck pawl and halogen are 1:1～1.5, pickle 2h in the time of 20 ℃, under 0～4 ℃ of constant temperature, pickle 2.5～3h;
Six, the system of drying in the air: the added extension of duck pawl after processing in step 5 is dried in the air, hang 15～25 h that dry in the air, dry in the air workshop processed automatic dehumidifying, blowing at 8～12 ℃;
Seven, punching is soaked in blanching: the duck pawl after the system of drying in the air in step 6 is placed in to basket, and blanching 2～3min in the water of 100 ℃ of water temperatures, is placed in rapidly normal-temperature water, again puts into normal-temperature water after hand basket, 2～3 times repeatedly;
Eight, boiling slaking: first the halogen in boiling container be heated to boil, then the duck pawl after processing in step 7 is dropped into boiling in boiling container, within the scope of 85～95 ℃, constant temperature is stewing boils 40～50min, and wherein halogen is that ginger, anise, green onion, Radix Codonopsis, water are according to the ratio boiling of 3～5:0.5～1:1～1.5:0.5～1:100;
Nine, cooling packing: chilling room adopts 14～16 ℃ of closed temperature controls, draining gas, ultraviolet lamp disinfection, can pack without aqueous vapor, 10～20 minutes cool times;
Ten, vacuum seal: before vacuum seal, will use ozonization 15 minutes in pipeline, sealing starts front sky takes out 2 times, and sealed bag flattens no wrinkle;
11, sterilization: use pasteurize, in temperature control pasteurize pot, set 85 ℃ of sterilization temperatures, constant temperature sterilization 15～20 minutes or the sterilization of employing microwave integrated, in flowing water retort, set sterilization temperature: 115 ℃, sterilizing time: 10～16 minutes;
12, chilling: in stainless steel cooling bath, circulating water below 10 ℃ or frozen water are cooled to room temperature by product;
13, 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. boiled salted duck pawl according to claim 1, is characterized in that: in described step 4, the every use of old halogen is pickled 2～4 times, just need add new halogen to boil again and reach supersaturation.
3. boiled salted duck pawl according to claim 1, it is characterized in that: the boiling container using in described step 8 is the temperature automatically controlled blue boiling side pot of carrying, halogen used adopts and recycles, to old halogen, according to boiling, add for 2～4 times new halogen constantly to adjust halogen and purification, new halogen and use be first old halogen repeatedly, the new halogen of manner of formulation feeds intake by new halogen formula, old halogen feeds intake by old halogen formula, 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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310619939.1A CN103719892A (en) | 2013-11-29 | 2013-11-29 | Salted duck feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310619939.1A CN103719892A (en) | 2013-11-29 | 2013-11-29 | Salted duck feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103719892A true CN103719892A (en) | 2014-04-16 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310619939.1A Pending CN103719892A (en) | 2013-11-29 | 2013-11-29 | Salted duck feet |
Country Status (1)
| Country | Link |
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| CN (1) | CN103719892A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432151A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duck feet |
| CN105360979A (en) * | 2015-11-10 | 2016-03-02 | 胡光明 | Production technology for spicy-hot duck's foot |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260140A (en) * | 1999-11-29 | 2000-07-19 | 徐胜达 | Preparation method for health-care salt-solution duck |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN103181576A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Snack duck feet processing process |
-
2013
- 2013-11-29 CN CN201310619939.1A patent/CN103719892A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1260140A (en) * | 1999-11-29 | 2000-07-19 | 徐胜达 | Preparation method for health-care salt-solution duck |
| CN101715967A (en) * | 2009-12-02 | 2010-06-02 | 扬州食为天淮扬食品发展有限公司 | Method for processing duck webs |
| CN102204690A (en) * | 2011-04-29 | 2011-10-05 | 成都丰丰食品有限公司 | Spicy segmented duck leisure food and production method thereof |
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN103181576A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Snack duck feet processing process |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104432151A (en) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | Fresh salted duck feet |
| CN105360979A (en) * | 2015-11-10 | 2016-03-02 | 胡光明 | Production technology for spicy-hot duck's foot |
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