CN104041841A - Process for producing quick-fried duck breasts - Google Patents
Process for producing quick-fried duck breasts Download PDFInfo
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- CN104041841A CN104041841A CN201410298009.5A CN201410298009A CN104041841A CN 104041841 A CN104041841 A CN 104041841A CN 201410298009 A CN201410298009 A CN 201410298009A CN 104041841 A CN104041841 A CN 104041841A
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- meat
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- duck dried
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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
-
- 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
-
- 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
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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)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of catering food and particularly relates to a process for producing quick-fried duck breasts. The process disclosed by the invention is an all-new process which subverts the conventional home style dish production methods in a series of links, such as raw material treatment, production processing, storage, transportation, microwave production and the like. In order to realize the aims, the technical scheme adopted by the invention is as follows: the process comprises the steps: (1) pretreating; (2) frying, packaging and warehousing sauces; (3) mixing; (4) packaging; (5) warehousing and storing; (6) distributing to stores in a refrigerated manner; (7) vending in a microwave manner.
Description
One, technical field
The present invention relates to dining food technical field, be specifically related to a kind of production technology of quick-fried duck dried meat.
Two, background technology
Home cooking seems simply, but wants to accomplish delicious being fond of eating, nutritious again, is not but an easy thing, can go to restaurant, consumes but the fast pace of the modern life does not allow us to take a long time in restaurant.In the modern life, the more young man ability of cooking that cooks does not have substantially, so should be the thing that part is enjoyed very much if can be able to eat easily and efficiently delicious home cooking under allegro life.If also can present the various types of firm frying like restaurant delicious home cooking a pleasure especially out when can receiving relatives and friends at home in addition.
Three, summary of the invention
The present invention is in order to solve the weak point in above-mentioned background technology, a kind of production technology of quick-fried duck dried meat is provided, and a series of link that its production technology is transported to microwave making etc. from raw material processing, production and processing, storage has been set forth a kind of brand-new technique of overturning conventional home cooking preparation method.
For achieving the above object, the technical solution used in the present invention is: a kind of production technology of quick-fried duck dried meat, is characterized in that: described production craft step is:
1) pre-treatment
A, duck dried meat meat are cut into slices, are pickled, lubricating oil
A, section: the duck dried meat meat that takes out freezer storage, decorporate after packaging bag, with clear water cleaning one time, be placed under the normal temperature of 20-30 DEG C, naturally thaw, with pin type thermometer insertion duck dried meat meat center, in the time that the internal temperature of duck dried meat meat reaches-2 ~-4 DEG C, the thickness of chipper is adjusted to 0.3cm, duck dried meat meat is neatly put to the sheet sliced meat that are 0.3cm by its cutting in chipper for subsequent use;
B, pickle: after the duck dried meat sliced meat that cut are thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, in basin, add after composite phosphate and salt, stir clockwise the duck dried meat meat in basin, dissolve completely to composite phosphate and salt, after adding again 0-5 DEG C of frozen water and cooking wine to stir to be clockwise absorbed completely by sliced meat to free moisture in basin, sliced meat are sealed and put into the freezer of 0-4 DEG C and pickle 1-1.5 hour with preservative film;
C, lubricating oil: take out the sliced meat that refrigerated, add converted starch, clockwise sliced meat and converted starch are stirred for subsequent use; In gas-fired boiler, add ready-mixed oil, unlatching gas-fired boiler is heated to oil temperature and rises to after 135-140 DEG C, changes moderate heat into, pours the duck dried meat sliced meat of pickling into, with the stirring gently in pot of Zhao large bamboo hat with a conical crown and broad brim, guarantee that sliced meat lubricating oil is heated evenly and in the form of sheets, the sliced meat surface of having slided is greyish white, soft, do not stick and do not lump, the sliced meat of having slided are dragged in clean Stainless steel basin and add while hot dark soy sauce to stir, the sliced meat that are stirred are gone to packaging cool to below 20 DEG C, for subsequent use;
B, onion section: the skin of first peeling onion top layer off, root and the unedible part of head of excision onion, clean up, and then onion cut to the onion sheet that is made into 2*2cm left and right, and put into and in white plastic box, add 1 ~ 3% ready-mixed oil of onion weight to mix oil sealing thoroughly, for subsequent use;
C, green pepper, hot red pepper section: first green pepper, hot red pepper are removed to not spendable base of a fruit and middle seed, after cleaning up, its cutting is to the sheet of 2*2cm, and put into respectively and in white plastic box, add respectively 1 ~ 3% ready-mixed oil of green pepper and hot red pepper weight to mix oil sealing thoroughly, for subsequent use;
D, Bulbus Allii Fistulosi section: green onion is removed to root and exocuticle can not use part, clean up and its cutting is to the long section of 2cm adds 1 ~ 3% ready-mixed oil of Bulbus Allii Fistulosi weight to mix oil sealing thoroughly, for subsequent use;
2) sauce frying, packaging, warehouse-in
Frying pan control solid carbon dioxide divides, and opens combustion gas and puts pot, big fire heating, after pot burning heat is put, add ready-mixed oil, treat that oil temperature reaches 160 DEG C, change moderate heat, add bruised ginger, garlic end, fry after perfume (or spice) until bruised ginger garlic end, add thick broad-bean sauce to fry fragrant, frying goes out after the color of glow, adds chicken monosodium glutamate, pepper powder to mix thoroughly, starch dissolution, in water, is stirred, after pot leaves, amidin is slowly drenched in pot, and stir on Lin Ru limit, limit, after the boiled boiling 1-2 of moderate heat minute, can close fire;
Put below 20 DEG C cool sauce good frying, pack in packaging bag; Packaged sauce is packed into and leaks warehouse-in in eye basket, be stored in the freezer of 0-4 DEG C 10 days shelf-lifves;
3) botargo
The cool duck dried meat sliced meat of putting, ready-mixed oil, onion sheet, blue or green hot red pepper sheet, Bulbus Allii Fistulosi section are poured in two roller stuffing mixers and stirred, then add sauce material bag, stir;
4) packaging
Guarantee that make-up room temperature, lower than below 10 DEG C, packs the vegetable of mixing in special box into, 150g/ part ± 5g, builds lid;
5) warehouse-in stores
To package vegetable and put preparation warehouse-in in revealing eye basket, 0-4 DEG C of refrigerated storage, 5 days shelf-lifves;
6) cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C, by the box-packed quick-fried duck dried meat dispensing StoreFront of making, StoreFront is stored in the cold storage refrigerator of 0-4 DEG C;
7) microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Compared with prior art, the present invention has advantage and effect are as follows:
1, in the pickling of duck dried meat meat, added composite phosphate, composite phosphate is being widely used improving aspect muscle protein water-retaining property and gel strength.It has remarkable impact to the water-retaining property of meat albumen (protein extracting from meat).In improving meat matter structure, also improved the yield of product, from industrialization angle, it has just reduced the cost of product.
2, pickle before lubricating oil, in duck dried meat meat, add converted starch, converted starch is the starch through modification on the basis of ative starch, it is also widely used at field of food, its interpolation has better increased the freeze-thaw stability of meat products, make meat products better show himself original local flavor and texture aspect processing, storage, its interpolation is safe and reliable, devoid of risk.
3, the lubricating oil processing of duck dried meat meat, oil temperature is controlled at 135-140 DEG C, and this technique is at the industrial low temperature lubricating oil that is referred to as, and it has better kept Fresh & Tender in Texture and lubricated mouthfeel, has better kept the nutrition of meat self not suffer a loss.
4, in the processing of vegetable, in the processing of onion sheet, blue or green hot red pepper sheet etc., after cutting, all there is the oil sealing processing of 1 ~ 3% ready-mixed oil, oil sealing processing is in order better to keep the color of vegetables, the impact that nutrition is not subject to cutting, not oxidated, better keep its fresh mouthfeel.
5, being arranged on below 10 DEG C of pack environment, and transportation environment, storage condition to be arranged on 0-4 DEG C be also in order better to keep original fresh, the nutrition of vegetable, meat and quality constant under low temperature environment, farthest to keep its original local flavor and nutrition.
6, microwave treatment has strict firepower and the restriction of time, is also the data regulation drawing through test of many times, under the processing of this firepower and time, makes vegetable at utmost keep down original nutrition not suffer a loss, and also has best mouthfeel and local flavor.
Technique of the present invention, more from industrialized angle, can produce in factory the quick-fried duck dried meat that we have at ordinary times on a large scale.The production technology of this wave-wave dish-quick-fried duck dried meat is particular about processing and the making of products material, is not suffer a loss in order to ensure the fresh and nutrition of product Raw, makes final finished product convenient, fast and delicious and deposit.
Under controlled condition, carry out production and processing and the making of scale, make the delicious vegetable that can only have in hotel traditionally, can be convenient, fast, science, nutrition be presented on client in face of.
Product of the present invention and the existing maximum difference that facilitates product commercially available on train, aircraft are: commercially available prod is the finished product processing completely, and food materials are shortenings, microwave-oven-heating when edible, and micro-wave oven only plays heat effect.And product of the present invention according to its processing step and process parameters design be a kind of semi-finished product of processing, micro-wave oven play simultaneously cooking and heat effect.This difference just makes the vegetable that two kinds of processing methods make be essentially different aspect local flavor and mouthfeel, and being just equivalent to existing commercially available prod is by edible leftovers heating, and product of the present invention is similar instant tableside cooking, and both taste difference are well imagined.
Four, detailed description of the invention:
The technological process of production
1, pre-treatment
(1) duck dried meat meat cut into slices, pickle, lubricating oil
1. section: the duck dried meat meat that takes out freezer storage, decorporate after packaging bag, with clear water cleaning one time, place under normal temperature (20-30 DEG C), naturally thaw, with pin type thermometer insertion duck dried meat meat center, in the time that the internal temperature of duck dried meat meat reaches-2 ~-4 DEG C, the thickness of chipper is adjusted to 0.3cm, duck dried meat meat is neatly put to the sheet sliced meat that are 0.3cm by its cutting in chipper for subsequent use.
2. pickle: after the duck dried meat sliced meat that cut are thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, in basin, add after composite phosphate and salt, stir clockwise the duck dried meat meat in basin, dissolve completely to composite phosphate and salt, after adding again frozen water (0-5 DEG C) and cooking wine to stir to be clockwise absorbed completely by sliced meat to free moisture in basin, sliced meat are sealed and put into the freezer of 0-4 DEG C and pickle 1-1.5 hour with preservative film;
3. lubricating oil: take out the sliced meat that refrigerated, add converted starch, clockwise sliced meat and converted starch are stirred for subsequent use.In gas-fired boiler, add ready-mixed oil, open gas-fired boiler and be heated to rise to after 135-140 DEG C until oil temperature, change moderate heat into, the duck dried meat sliced meat of pickling are poured in gradation into, with the stirring gently in pot of Zhao large bamboo hat with a conical crown and broad brim, guarantee that sliced meat lubricating oil is heated evenly and in the form of sheets, the sliced meat surface of having slided is greyish white, soft, do not stick and do not lump, the sliced meat of having slided are dragged in clean Stainless steel basin and add while hot dark soy sauce to stir, the sliced meat that are stirred are gone to packaging cool to below 20 DEG C, for subsequent use;
(2) skin on onion top layer is first peeled in onion section off, root and the unedible part of head of excision onion, clean up, and then onion cut to the onion sheet that is made into 2*2cm left and right, and put into and in white plastic box, add 1 ~ 3% ready-mixed oil of onion weight to mix oil sealing thoroughly, for subsequent use.Note: oil sealing ready-mixed oil used is answered free from extraneous odour can not be to use.
(3) green pepper, hot red pepper sheet are first removed not spendable base of a fruit and middle seed by blue or green, hot red pepper, after cleaning up, its cutting is to the sheet of 2*2cm, and put into respectively and in white plastic box, add respectively 1 ~ 3% ready-mixed oil of green grass or young crops, hot red pepper weight to mix oil sealing thoroughly, for subsequent use.Note: oil sealing ready-mixed oil used is answered free from extraneous odour can not be to use.
(4) Bulbus Allii Fistulosi section is removed root by green onion and exocuticle can not use part, cleans up its cutting is to the long section of 2cm adds 1 ~ 3% ready-mixed oil of Bulbus Allii Fistulosi weight to mix oil sealing thoroughly, for subsequent use.Note: oil sealing ready-mixed oil used is answered peculiar smell can not be to use.
2, sauce frying
Frying pan control solid carbon dioxide divides, and opens combustion gas and puts pot, and big fire heating, after pot burning heat is put, adds ready-mixed oil.Treat that oil temperature reaches 160 DEG C, change moderate heat, add bruised ginger, garlic end, fry after perfume (or spice) until bruised ginger garlic end, add thick broad-bean sauce to fry fragrant, frying goes out after the color of glow, adds chicken monosodium glutamate, pepper powder to mix thoroughly, by starch dissolution in water, stir, pot slowly drenches amidin in pot after opening, stir on Lin Ru limit, limit, after the boiled boiling 1-2 of moderate heat minute, can close fire.
3, sauce packaging, warehouse-in
Put 20 DEG C of following sauces and pack in packaging bag cool.Note: must stir when pack.Packaged sauce is packed into and leaks warehouse-in in eye basket.0-4 DEG C of freezer stores, 10 days shelf-lifves.
4, botargo
The cool duck dried meat sliced meat of putting, ready-mixed oil, onion sheet, blue or green hot red pepper sheet, Bulbus Allii Fistulosi section are poured in two roller stuffing mixers and stirred, and good sauce material bag stirs then to add above-mentioned frying.
5, packaging
Guarantee that make-up room temperature is lower than below 10 DEG C.The vegetable of mixing is packed in special box, and 150g/ part (± 5g), builds lid.Note: must fill when vegetable mounted box evenly.
6, warehouse-in stores
To package vegetable and put preparation warehouse-in in green dew eye basket.0-4 DEG C of freezer storage, 5 days shelf-lifves.
7, cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C
By the box-packed quick-fried duck dried meat dispensing StoreFront of making, StoreFront stores and the cold storage refrigerator of 0-4 DEG C
8, microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Through test of many times and contrast and improvement, after the present invention succeeds in developing, we are dropped into batch production, 500 parts of finished products are made, and it is done to customer input feedback at the existing StoreFront of our company respectively, do respectively suggestion feedback tune from nutrition, collocation, mouthfeel, apparent condition and the handled easily aspect of product poor, full marks arrange 10 points, result shows that 85% people marks 10 points, 8% people marks 9 points, other people marks more than 7 points, and we think that most people are better to the evaluation of this product, relatively accreditation.In addition we also organized 20 people from more welcome restaurant, market, Xi'an random point this kind of vegetable and our product of batch production carried out Blind Test, have especially majority to think that our product color is vivid, nutrition is delicious, mouthfeel is fabulous.
Claims (1)
1. a production technology for quick-fried duck dried meat, is characterized in that: described production craft step is:
1) pre-treatment
A, duck dried meat meat are cut into slices, are pickled, lubricating oil
A, section: the duck dried meat meat that takes out freezer storage, decorporate after packaging bag, with clear water cleaning one time, be placed under the normal temperature of 20-30 DEG C, naturally thaw, with pin type thermometer insertion duck dried meat meat center, in the time that the internal temperature of duck dried meat meat reaches-2 ~-4 DEG C, the thickness of chipper is adjusted to 0.3cm, duck dried meat meat is neatly put to the sheet sliced meat that are 0.3cm by its cutting in chipper for subsequent use;
B, pickle: after the duck dried meat sliced meat that cut are thawed, control solid carbon dioxide and divide, pack in clean Stainless steel basin, in basin, add after composite phosphate and salt, stir clockwise the duck dried meat meat in basin, dissolve completely to composite phosphate and salt, after adding again 0-5 DEG C of frozen water and cooking wine to stir to be clockwise absorbed completely by sliced meat to free moisture in basin, sliced meat are sealed and put into the freezer of 0-4 DEG C and pickle 1-1.5 hour with preservative film;
C, lubricating oil: take out the sliced meat that refrigerated, add converted starch, clockwise sliced meat and converted starch are stirred for subsequent use; In gas-fired boiler, add ready-mixed oil, unlatching gas-fired boiler is heated to oil temperature and rises to after 135-140 DEG C, changes moderate heat into, pours the duck dried meat sliced meat of pickling into, with the stirring gently in pot of Zhao large bamboo hat with a conical crown and broad brim, guarantee that sliced meat lubricating oil is heated evenly and in the form of sheets, the sliced meat surface of having slided is greyish white, soft, do not stick and do not lump, the sliced meat of having slided are dragged in clean Stainless steel basin and add while hot dark soy sauce to stir, the sliced meat that are stirred are gone to packaging cool to below 20 DEG C, for subsequent use;
B, onion section: the skin of first peeling onion top layer off, root and the unedible part of head of excision onion, clean up, and then onion cut to the onion sheet that is made into 2*2cm left and right, and put into and in white plastic box, add 1 ~ 3% ready-mixed oil of onion weight to mix oil sealing thoroughly, for subsequent use;
C, green pepper, hot red pepper section: first green pepper, hot red pepper are removed to not spendable base of a fruit and middle seed, after cleaning up, its cutting is to the sheet of 2*2cm, and put into respectively and in white plastic box, add respectively 1 ~ 3% ready-mixed oil of green pepper and hot red pepper weight to mix oil sealing thoroughly, for subsequent use;
D, Bulbus Allii Fistulosi section: green onion is removed to root and exocuticle can not use part, clean up and its cutting is to the long section of 2cm adds 1 ~ 3% ready-mixed oil of Bulbus Allii Fistulosi weight to mix oil sealing thoroughly, for subsequent use;
2) sauce frying, packaging, warehouse-in
Frying pan control solid carbon dioxide divides, and opens combustion gas and puts pot, big fire heating, after pot burning heat is put, add ready-mixed oil, treat that oil temperature reaches 160 DEG C, change moderate heat, add bruised ginger, garlic end, fry after perfume (or spice) until bruised ginger garlic end, add thick broad-bean sauce to fry fragrant, frying goes out after the color of glow, adds chicken monosodium glutamate, pepper powder to mix thoroughly, starch dissolution, in water, is stirred, after pot leaves, amidin is slowly drenched in pot, and stir on Lin Ru limit, limit, after the boiled boiling 1-2 of moderate heat minute, can close fire;
Put below 20 DEG C cool sauce good frying, pack in packaging bag; Packaged sauce is packed into and leaks warehouse-in in eye basket, be stored in the freezer of 0-4 DEG C 10 days shelf-lifves;
3) botargo
The cool duck dried meat sliced meat of putting, ready-mixed oil, onion sheet, blue or green hot red pepper sheet, Bulbus Allii Fistulosi section are poured in two roller stuffing mixers and stirred, then add sauce material bag, stir;
4) packaging
Guarantee that make-up room temperature, lower than below 10 DEG C, packs the vegetable of mixing in special box into, 150g/ part ± 5g, builds lid;
5) warehouse-in stores
To package vegetable and put preparation warehouse-in in revealing eye basket, 0-4 DEG C of refrigerated storage, 5 days shelf-lifves;
6) cold-storage delivery StoreFront
Refrigerator car set temperature: 0-4 DEG C, by the box-packed quick-fried duck dried meat dispensing StoreFront of making, StoreFront is stored in the cold storage refrigerator of 0-4 DEG C;
7) microwave is sold
At client's point after the meal, take out the vegetable of respective numbers, send into 1kw micro-wave oven, it is 1.5 minutes that the high fire heat time is set, and the time reaches more than 75-80 DEG C to rear internal temperature, can be client and goes out meal; As client needs in addition or send outside, client can carry out heating using microwave operation according to Product labelling prompting, can meet equally the product needs that go out to eat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410298009.5A CN104041841A (en) | 2014-06-27 | 2014-06-27 | Process for producing quick-fried duck breasts |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410298009.5A CN104041841A (en) | 2014-06-27 | 2014-06-27 | Process for producing quick-fried duck breasts |
Publications (1)
| Publication Number | Publication Date |
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| CN104041841A true CN104041841A (en) | 2014-09-17 |
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| CN201410298009.5A Pending CN104041841A (en) | 2014-06-27 | 2014-06-27 | Process for producing quick-fried duck breasts |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886620A (en) * | 2015-05-08 | 2015-09-09 | 大连海事大学 | A pigskin shaving and a processing method and an application thereof |
| CN107625112A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology for firing agrocybe |
| CN107625082A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology of spicy cauliflower |
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| CN1154211A (en) * | 1996-01-11 | 1997-07-16 | 侯国英 | Instant dishes and processing method thereof |
| CN1714684A (en) * | 2005-07-08 | 2006-01-04 | 周长梅 | Duck meat and its preparing method |
-
2014
- 2014-06-27 CN CN201410298009.5A patent/CN104041841A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1154211A (en) * | 1996-01-11 | 1997-07-16 | 侯国英 | Instant dishes and processing method thereof |
| CN1714684A (en) * | 2005-07-08 | 2006-01-04 | 周长梅 | Duck meat and its preparing method |
Non-Patent Citations (1)
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| 陈志田: "《心福口福新川菜2588例》", 31 May 2012, 北京轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886620A (en) * | 2015-05-08 | 2015-09-09 | 大连海事大学 | A pigskin shaving and a processing method and an application thereof |
| CN107625112A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology for firing agrocybe |
| CN107625082A (en) * | 2016-07-19 | 2018-01-26 | 陕西东东包餐饮食品有限公司 | A kind of production technology of spicy cauliflower |
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Application publication date: 20140917 |
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