CN103750367A - Rose duck preserving method - Google Patents
Rose duck preserving method Download PDFInfo
- Publication number
- CN103750367A CN103750367A CN201110384295.3A CN201110384295A CN103750367A CN 103750367 A CN103750367 A CN 103750367A CN 201110384295 A CN201110384295 A CN 201110384295A CN 103750367 A CN103750367 A CN 103750367A
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- grams
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- wine
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 38
- 241000220317 Rosa Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims description 16
- 229910052736 halogen Inorganic materials 0.000 claims description 16
- 150000002367 halogens Chemical class 0.000 claims description 16
- 235000014101 wine Nutrition 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 14
- 244000291564 Allium cepa Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 10
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000002943 Elettaria cardamomum Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 241000158764 Murraya Species 0.000 claims description 10
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 10
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000005300 cardamomo Nutrition 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 244000241257 Cucumis melo Species 0.000 claims description 6
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 241000272522 Anas Species 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000004317 gizzard Anatomy 0.000 claims description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 2
- 240000002234 Allium sativum Species 0.000 claims description 2
- 241000207199 Citrus Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 2
- 235000020971 citrus fruits Nutrition 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 235000004611 garlic Nutrition 0.000 claims description 2
- 235000008397 ginger Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 210000004185 liver Anatomy 0.000 abstract description 6
- 210000004072 lung Anatomy 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 206010030113 Oedema Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 206010037660 Pyrexia Diseases 0.000 abstract description 3
- 206010003246 arthritis Diseases 0.000 abstract description 3
- 206010000087 Abdominal pain upper Diseases 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 208000037093 Menstruation Disturbances Diseases 0.000 abstract description 2
- 206010027339 Menstruation irregular Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 208000028659 discharge Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 208000001848 dysentery Diseases 0.000 abstract description 2
- 230000002996 emotional effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 208000015181 infectious disease Diseases 0.000 abstract description 2
- 201000005630 leukorrhea Diseases 0.000 abstract description 2
- 208000004396 mastitis Diseases 0.000 abstract description 2
- 206010046901 vaginal discharge Diseases 0.000 abstract description 2
- 208000034507 Haematemesis Diseases 0.000 abstract 1
- 208000000616 Hemoptysis Diseases 0.000 abstract 1
- 208000031971 Yin Deficiency Diseases 0.000 abstract 1
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 description 5
- 230000009286 beneficial effect Effects 0.000 description 5
- 240000003889 Piper guineense Species 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 238000005520 cutting process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000006439 Lemna minor Nutrition 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 235000013364 duck meat Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000037805 labour Diseases 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000019612 pigmentation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
Classifications
-
- 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
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention relates to a rose duck preserving method. Rose flower and complete rose have astringency and are mainly used for treating stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, new and old wandering arthritis, hematemesis and hemoptysis, irregular menstruation, leukorrhea with reddish discharge, dysentery, acute mastitis and pyogenic infections. White duck has mild property and salt flavor, has effects of nourishing yin and nourishing stomach, and inducing diuresis to alleviate edema and is mainly used for treating consumptive fever and hectic fever due to yin deficiency, cough and edema. Through combination of rose and duck, effects of benefiting lung and spleen, benefiting liver and gall, and nourishing yin and stomach are obtained. The preserved rose duck obtained by the rose duck preserving method has a salt, fresh and spicy taste and has effects of benefiting lung and spleen, benefiting liver and gall, and nourishing yin and stomach.
Description
Technical field
The present invention relates to a kind of method for salting take native duck as major ingredient, specifically the method for pickling of a kind of rose duck.
Background technology
The main medicinal part of rose is Hua Hegen.Profit gas, promoting circulation of blood, control wandering arthritis, loose tired pain relieving.Rose and complete stool have convergence, cure mainly stomachache due to emotional depression and the hyperactive liver-qi attacking the stomach, new wandering arthritis for a long time, the spitting of blood of spitting blood, irregular menstruation, leukorrhea with reddish discharge, dysentery, acute mastitis, pyogenic infections.< < food book on Chinese herbal medicine > > calls it, and " main sharp lung spleen, beneficial liver and gall, the fragrance of food is sweet and refreshing, makes us refreshing refreshing." long-term taking, cosmetic result is excellent, can effectively remove free radical, eliminates pigmentation, makes us calling out a youthful vigor.Rose is commonly used to brew up, and relates to less on other is edible.Duck meat nature and flavor are salty flat, have the effect of tonifying-Yin and nourishing-stomach, inducing diuresis for removing edema, cure mainly the hot hectic fever due to yin of labor, cough, oedema.Both are in conjunction with sharp lung spleen, beneficial liver and gall, tonifying-Yin and nourishing-stomach.
Summary of the invention
The invention provides the method for pickling of a kind of rose duck, this invention is salty is freshly with peppery mouthfeel good, and sharp lung spleen, beneficial liver and gall, tonifying-Yin and nourishing-stomach.
Concrete proportioning of the present invention: 1500 grams of old native ducks, 50 grams, yellow fraction melon, 50 grams of fragrant citrus.10 grams of condiment chilli oil, 10 grams of salt, 10 grams of cooking wine, 5 grams of rose flavored juices, 20 grams, shallot, 15 grams of anises, 10 grams, cassia bark, 5 grams of spiceleafs, 5 grams of dried orange peels, 5 grams of Amomum cardamomums, 10 grams of Momordica grosvenoris, 5 grams of the roots of Dahurain angelica, 2 grams, Chinese prickly ash, 2 grams of dry greens pepper, 5 grams of semen myristicae, 1 gram of murraya paniculataJack, 5 grams, Guangzhou rice wine, 10 grams of cooking wine, 0.5 gram of aromatic vinegar, 0.5 gram of white wine, 5 grams of salt, 0.5 gram of dark soy sauce, 25 grams, ginger, 25 grams, garlic, 25 grams of dry onions.The proportioning accuracy of above-mentioned raw materials is each raw material ± 10% is advisable.
Manufacture method of the present invention: 1. it is stand-by that yellow fraction melon is cut the sheet of 1 cm thick.2, after being slaughtered, native duck removes internal organ, after cleaning, fly water, with flowing water, rush and float 2 hours, by shallot, anise, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack fill in together Duck gizzard, by salt, cooking wine, rose flavored juice is evenly put on it duck, pickled 2-3 hour.3, by 5 grams, Guangzhou rice wine for pickled duck, cooking wine, aromatic vinegar, white wine adds clear water, and with little fiery halogen 3 hours, pass fire soaked 8 hours again.4, by after duck blanching good halogen, salt down the salt adding of duck of input, cooking wine, in the halogen material of rose flavored juice, big fire is boiled, change moderate heat halogen 2-3 hour to disconnected raw, from pot cover in fire cover, after stewing 8 hours, draw out shallot, anise, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack in tripe, pickled duck is changed to the bulk sabot of 10 centimetres, wide 5 centimetres of cutter growth, pouring Normal juice brush chilli oil.
Beneficial effect: this invention is salty is freshly with peppery mouthfeel good, and sharp lung spleen, beneficial liver and gall, tonifying-Yin and nourishing-stomach.
The specific embodiment
Embodiment 1:1,50 grams of sheets of cutting 1 cm thick of yellow fraction melon are stand-by.2, after being slaughtered, 1500 grams of native ducks remove internal organ, after cleaning, fly water, with flowing water, rush and float 2 hours, by 1 gram, 20 grams, shallot, anistree 15 grams, 10 grams, cassia bark, 5 grams of spiceleafs, 5 grams of dried orange peels, 5 grams of Amomum cardamomums, 10 grams of Momordica grosvenoris, 5 grams of the roots of Dahurain angelica, 2 grams, Chinese prickly ash, 2 grams of dry greens pepper, 5 grams of semen myristicae, murraya paniculataJack fill in together Duck gizzard, by 10 grams of salt, 10 grams of cooking wine, 5 grams of rose flavored juices are evenly put on it duck, pickled 2-3 hour.3, by 5 grams, Guangzhou rice wine for pickled duck, 10 grams of cooking wine, 0.5 gram of aromatic vinegar, 0.5 gram of white wine adds clear water, and with little fiery halogen 3 hours, pass fire soaked 8 hours again.4, by after duck blanching good halogen, salt down the salt adding of duck of input, cooking wine, in the halogen material of rose flavored juice, big fire is boiled, change moderate heat halogen 2 hours to disconnected raw, from pot cover in fire cover, after stewing 8 hours, draw out shallot, anise, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack in tripe, pickled duck is changed to the bulk sabot of 10 centimetres, wide 5 centimetres of cutter growth, pouring Normal juice brush chilli oil.
Embodiment 2:1,100 grams of sheets of cutting 1 cm thick of yellow fraction melon are stand-by.2, after being slaughtered, 3000 grams of native ducks remove internal organ, after cleaning, fly water, with flowing water, rush and float 2 hours, by 2 grams, 40 grams, shallot, anistree 30 grams, 20 grams, cassia bark, 10 grams of spiceleafs, 10 grams of dried orange peels, 10 grams of Amomum cardamomums, 20 grams of Momordica grosvenoris, 10 grams of the roots of Dahurain angelica, 4 grams, Chinese prickly ash, 4 grams of dry greens pepper, 10 grams of semen myristicae, murraya paniculataJack fill in together Duck gizzard, by 20 grams of salt, 20 grams of cooking wine, 10 grams of rose flavored juices are evenly put on it duck, pickled 2-3 hour.3, by 10 grams, Guangzhou rice wine for pickled duck, 20 grams of cooking wine, 10 grams of aromatic vinegars, 10 grams of white wine add clear water, and with little fiery halogen 3 hours, pass fire soaked 8 hours again.4, by after duck blanching good halogen, salt down the salt adding of duck of input, cooking wine, in the halogen material of rose flavored juice, big fire is boiled, change moderate heat halogen 3 hours to disconnected raw, from pot cover in fire cover, after stewing 8 hours, draw out shallot, anise, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack in tripe, pickled duck is changed to the bulk sabot of 10 centimetres, wide 5 centimetres of cutter growth, pouring Normal juice brush chilli oil.
Claims (2)
1. the method for pickling of rose duck, concrete proportioning feature of the present invention is: 1500 grams of old native ducks, 50 grams, yellow fraction melon, 50 grams of fragrant citrus, 10 grams of condiment chilli oil, 10 grams of salt, 10 grams of cooking wine, 5 grams of rose flavored juices, 20 grams, shallot, anistree 15 grams, 10 grams, cassia bark, 5 grams of spiceleafs, 5 grams of dried orange peels, 5 grams of Amomum cardamomums, 10 grams of Momordica grosvenoris, 5 grams of the roots of Dahurain angelica, 2 grams, Chinese prickly ash, 2 grams of dry greens pepper, 5 grams of semen myristicae, 1 gram of murraya paniculataJack, 5 grams, Guangzhou rice wine, 10 grams of cooking wine, 0.5 gram of aromatic vinegar, 0.5 gram of white wine, 5 grams of salt, 0.5 gram of dark soy sauce, 25 grams, ginger, 25 grams, garlic, 25 grams of dry onions, the proportioning accuracy of above-mentioned raw materials is each raw material ± 10% is advisable.
2. the method for pickling of rose duck according to claim 1, its manufacture method feature is: 1, it is stand-by that yellow fraction melon is cut the sheet of 1 cm thick, and 2, after native duck is slaughtered, remove internal organ, after cleaning, fly water, with flowing water, rush and float 2 hours, by shallot, anistree, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack is filled in Duck gizzard together, by salt, cooking wine, rose flavored juice is evenly put on it duck, pickled 2-3 hour, 3, by pickled duck Guangzhou rice wine, cooking wine, aromatic vinegar, white wine adds clear water, with little fiery halogen 3 hours, closes fire and soaks 8 hours again, 4, by after duck blanching good halogen, drop into the salt adding of duck of salting down, cooking wine, in the halogen material of rose flavored juice big fire boiled, change moderate heat halogen 2-3 hour to disconnected raw, from pot cover in fire cover, after stewing 8 hours, draw out the shallot in tripe, anistree, cassia bark, spiceleaf, dried orange peel, Amomum cardamomum, Momordica grosvenori, the root of Dahurain angelica, Chinese prickly ash, dry green pepper, semen myristicae, murraya paniculataJack, changes cutter by pickled duck and grows up 10 centimetres, the bulk sabot of wide 5 centimetres, pouring Normal juice brush chilli oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110384295.3A CN103750367A (en) | 2011-11-28 | 2011-11-28 | Rose duck preserving method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110384295.3A CN103750367A (en) | 2011-11-28 | 2011-11-28 | Rose duck preserving method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103750367A true CN103750367A (en) | 2014-04-30 |
Family
ID=50517820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110384295.3A Pending CN103750367A (en) | 2011-11-28 | 2011-11-28 | Rose duck preserving method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103750367A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172240A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Rice wine stomach-harmonizing instant duck leg |
| CN104872700A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Flavor health care goose paws and preparation method thereof |
| CN108308545A (en) * | 2018-02-01 | 2018-07-24 | 安徽德隆禽业有限公司 | A kind of production method of rose scent Cold spiced duck |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101731557A (en) * | 2009-12-30 | 2010-06-16 | 江苏迈斯克食品有限公司 | Boiled salted duck master sauce and preparation process thereof |
-
2011
- 2011-11-28 CN CN201110384295.3A patent/CN103750367A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN101731557A (en) * | 2009-12-30 | 2010-06-16 | 江苏迈斯克食品有限公司 | Boiled salted duck master sauce and preparation process thereof |
Non-Patent Citations (1)
| Title |
|---|
| TSQ570061912: "新华卤水鸭", 《HTTP://BAIKE.BAIDU.COM/HISTORY/19049378》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172240A (en) * | 2014-07-18 | 2014-12-03 | 高伟 | Rice wine stomach-harmonizing instant duck leg |
| CN104872700A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Flavor health care goose paws and preparation method thereof |
| CN108308545A (en) * | 2018-02-01 | 2018-07-24 | 安徽德隆禽业有限公司 | A kind of production method of rose scent Cold spiced duck |
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Application publication date: 20140430 |