CN104187809A - Prepared method of flavored spiced duck - Google Patents
Prepared method of flavored spiced duck Download PDFInfo
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- CN104187809A CN104187809A CN201410427261.1A CN201410427261A CN104187809A CN 104187809 A CN104187809 A CN 104187809A CN 201410427261 A CN201410427261 A CN 201410427261A CN 104187809 A CN104187809 A CN 104187809A
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- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 238000002360 preparation method Methods 0.000 claims abstract description 15
- 238000003307 slaughter Methods 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 238000009835 boiling Methods 0.000 claims description 17
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- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
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- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
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Classifications
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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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of flavored spiced duck, relating to the field of food processing methods. The preparation method comprises the following steps: slaughtering, scalding, cleaning, curing, precooking, marinating, cooling, vacuum packaging, high-temperature sterilization, cooling, finished product obtaining and checking. The flavored spiced duck prepared by the preparation method has unique flavor, delicate meat quality, rich nutrients, refreshed taste and certain chewing sense.
Description
Technical field
The present invention relates to food-processing method field, particularly a kind of preparation method of local flavor Cold spiced duck.
Background technology
Sauce spiced and stewed food be meat with flavoring and spice, take water as medium, the Cooked meat products that heating and cooking forms, sauce spiced and stewed food finished product is all cooked meat product, product is soft, with rich flavor, is not suitable for storage, because various places dietary is different, batching and operating technology used in process there are differences, thereby form many kinds, but mostly in preparation process, do not pay attention to detail, cause taste not good.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of local flavor Cold spiced duck, to solve the above-mentioned multinomial defect causing in prior art.
For achieving the above object, the invention provides following technical scheme:
A preparation method for local flavor Cold spiced duck, its step is as follows:
(1) raw material is selected: select then the foster 4-5 monthly age, the meat duck of body weight 1-1.5KG.
(2) fasting: duck is fasting a period of time before government official will give abundant drinking-water during fasting, kills and within former hours, stops feeding water.
(3) slaughter: adopt neck to slaughter method, the edge of a knife is little, cuts off tracheae, esophagus and two vascellum laterales reversal of the natural order of things bloodletting.
(4) shed: after slaughtering, put at once certain water temperature, submergence a few minutes, then shed, plucking rate reaches more than 95%, then with clear water, wash down the residual hair of duck surface, with sharp knife, in belly thorn, open the long edge of a knife in 8cm left and right again, the dirty rear clear water rinsing of using of cutting open the chest, leaches the dirts such as residual blood.
(5) clean: wash away and remain in duck hair and blood and Intraabdominal dirt with it, only stay meat duck trunk.
(6) pickle: the meat duck after cleaning adds the curing agent being comprised of salt, anise, I+G, white sugar, cooking wine, ginger, green onion, Chinese prickly ash, cassia bark, kaempferia galamga, natrium nitrosum, the different Vc sodium of D-, sodium polyphosphate, potassium sorbate, curing agent adds with the water of the heavy 5%-10% of meat duck, stir, at O-4 ℃, pickle 36h, during constantly stir.
(7) precook: the meat duck after pickling, in the boiling water that adds ginger, green onion, cook, keep taking out after micro-5-10min of boiling.
(8) making from brine is standby: in halogen pot, add clear water, salt, sugar, monascorubin, caramel colorant are directly put, how, get up with bundle anise, cassia bark, little mattress perfume, ginger, Chinese prickly ash, capsicum, fructus amomi, spiceleaf, tsaoko, pepper powder, three in one's early teens, after boiling, keep micro-boiling, boiling 1 hour, add again cooking wine, fermented glutinour rice, duck meat essence, bone-marrow extract, I+G to boil 5 minutes, stand-by.
(9) stew in soy sauce: the raw duck after precooking is placed in to the bittern preparing, about stew in soy sauce 30min (keep bittern is micro-to boil and pot cover opens wide), during intermittent stirring, certain proportioning of taking out raw material and bittern, is advisable to flood raw material completely.
(10) cooling: to be cooled to 18-20 ℃, to drain meat duck trunk moisture.
(11) vacuum packaging: oneself packs in laminated film high-temperature retort bag by the meat duck trunk through machining, vacuum seal, the time 20s that bleeds, heat sealed time 3s.
(12) high temperature sterilization: pack the product after sealing into back-pressure digester at 120-130 ℃ of temperature, process 20-30min, carry out sterilization, then carry out sampling inspection.
(13) cooling, finished product and check: sterilization is complete, puts into immediately cold water cooling and shaping, drains inner packing moisture, is up to the standards, and adds external packing, warehouse-in.
Preferably, in step (2), meat duck fasting a period of time before government official is 18-24h, and before killing, 2-4h stops feeding water.
Preferably, in step (4), scald hair water temperature used at 90-100 ℃, Immersion time 2-3min.
Preferably, salt 2.8% in step (6), anistree 0.2 ‰, I+G be 0.2%, white sugar 1.4%, cooking wine 2.1%, ginger 1.7%, green onion 1.5%, Chinese prickly ash 0.2%, cassia bark 0.3 ‰, kaempferia galamga 0.2 ‰, natrium nitrosum 0.01%, the different Vc sodium 0.01% of D-, sodium polyphosphate 0.02%, potassium sorbate 0.04%.
Preferably, certain proportioning of step (9) Raw and bittern is 1:2.4.
Preferably, in step (12), pack the product after sealing into back-pressure digester at 121 ℃ of temperature, process 20min, carry out sterilization, then carry out sampling inspection.
Adopt the beneficial effect of above technical scheme to be: duck answers fasting 18-24h before government official, to reduce alimentary canal content, be convenient to butcher operation, fasting also can promote protein, fat, the catabolism of carbohydrate, be conducive to the maturation of meat and improve local flavor, fasting time is wanted suitably, short missing one's aim too, oversize easily causing lost flesh and weightlessness, during fasting, to give abundant drinking-water, keep normal physiological function, reduce blood viscosity, be convenient to bloodletting, but 2-4h should stop drinking-water before government official, in order to avoid the water in intestines and stomach flows backwards and pollutes when slaughtering, scald hair water temperature used at 90-100 ℃, time is 2-3min, water temperature and to soak the time of scalding suitable, as water temperature over-high or to soak the time of scalding oversize, easily cook skin by scalding, epidermal protein solidifies, lipolyse, easily pull out broken skin skin and affect color and luster, as too low in water temperature or soak time is too short, hair scalds not soft, epilation difficulty, easy-to-draw broken skin skin, quality declines, adopt salt 2.8%, anistree 0.2 ‰, I+G0.2%, white sugar 1.4%, cooking wine 2.1%, ginger 1.7%, green onion 1.5%, Chinese prickly ash 0.2%, cassia bark 0.3 ‰, kaempferia galamga 0.2 ‰, natrium nitrosum 0.01%, the different Vc sodium 0.01% of D-, sodium polyphosphate 0.02%, the curing agent of potassium sorbate 0.04%, the degree of saltiness can be obtained suitable, the product of delicious flavour, in bittern, the boiling product of 30 minutes has the local flavor of Cold spiced duck uniqueness, lean meat light brown red, skin is golden yellow shinny, without duck fishy smell, for preventing the flat sour of meat products, ruin, aerogenesis and H2S cause the bag that rises, stink and botulinum toxin, take 121 ℃, the process for sterilizing of 20min, product meat under this sterilization intensity is fine and smooth, tasty and refreshingization slag, there is certain chewiness.
The specific embodiment
Below by the description to embodiment, to the specific embodiment of the present invention as the effect of the mutual alignment between the shape of each related member, structure, each several part and annexation, each several part and operation principle, manufacturing process and operation using method etc., be described in further detail, to help those skilled in the art to have more complete, accurate and deep understanding to inventive concept of the present invention, technical scheme.
Embodiment 1: a kind of preparation method of local flavor Cold spiced duck, and its step is as follows:
(1) raw material is selected: select 4 monthly ages of supporting then, the meat duck of body weight 1.5KG.
(2) fasting: duck is fasting 18h before government official will give abundant drinking-water during fasting, and before killing, 2h stops feeding water.
(3) slaughter: adopt neck to slaughter method, the edge of a knife is little, cuts off tracheae, esophagus and two vascellum laterales reversal of the natural order of things bloodletting.
(4) shed: after slaughtering, put at once 90 ℃ of water temperatures, submergence 2 minutes, then sheds, plucking rate reaches more than 95%, then with clear water, washes down the residual hair of duck surface, then in belly thorn, opens the long edge of a knife in 8cm left and right with sharp knife, the dirty rear clear water rinsing of using of cutting open the chest, leaches the dirts such as residual blood.
(5) clean: wash away and remain in duck hair and blood and Intraabdominal dirt with it, only stay meat duck trunk.
(6) pickle: the meat duck after cleaning adds the curing agent being comprised of salt 2.8%, anise 0.2 ‰, I+G0.2%, white sugar 1.4%, cooking wine 2.1%, ginger 1.7%, green onion 1.5%, Chinese prickly ash 0.2%, cassia bark 0.3 ‰, kaempferia galamga 0.2 ‰, natrium nitrosum 0.01%, the different Vc sodium 0.01% of D-, sodium polyphosphate 0.02%, potassium sorbate 0.04%, curing agent adds with the water of the heavy 5%-10% of meat duck, stir, at O-4 ℃, pickle 36h, during constantly stir.
(7) precook: the meat duck after pickling, in the boiling water that adds ginger, green onion, cook, keep taking out after micro-5min of boiling.
(8) making from brine is standby: in halogen pot, add clear water, salt, sugar, monascorubin, caramel colorant are directly put, how, get up with bundle anise, cassia bark, little mattress perfume, ginger, Chinese prickly ash, capsicum, fructus amomi, spiceleaf, tsaoko, pepper powder, three in one's early teens, after boiling, keep micro-boiling, boiling 1 hour, add again cooking wine, fermented glutinour rice, duck meat essence, bone-marrow extract, I+G to boil 5 minutes, stand-by.
(9) stew in soy sauce: the raw duck after precooking is placed in to the bittern preparing, about stew in soy sauce 30min (keep bittern is micro-to boil and pot cover opens wide), during intermittent stirring, the 1:2.4 proportioning of taking out raw material and bittern, is advisable to flood raw material completely.
(10) cooling: to be cooled to 18-20 ℃, to drain meat duck trunk moisture.
(11) vacuum packaging: oneself packs in laminated film high-temperature retort bag by the meat duck trunk through machining, vacuum seal, the time 20s that bleeds, heat sealed time 3s.
(12) high temperature sterilization: pack the product after sealing into back-pressure digester 121 ℃, 20min carries out sterilization, then carries out sampling inspection.
(13) cooling, finished product and check: sterilization is complete, puts into immediately cold water cooling and shaping, drains inner packing moisture, is up to the standards, and adds external packing, warehouse-in.
Embodiment 2: all the other are identical with embodiment 1, difference is step (4), after slaughtering, put at once 100 ℃ of water temperatures, submergence 3 minutes, then sheds, and plucking rate reaches more than 95%, then with clear water, wash down the residual hair of duck surface, with sharp knife, in belly thorn, open the long edge of a knife in 8cm left and right again, the dirty rear clear water rinsing of using of cutting open the chest, leaches the dirts such as residual blood; Step (12) packs the product after sealing into back-pressure digester 130 ℃, and 30min carries out sterilization, then carries out sampling inspection.
Embodiment 3: all the other are identical with embodiment 1, and difference is step (2) duck fasting 24h before government official, during fasting, will give abundant drinking-water, and before killing, 4h stops feeding water; Step (12) high temperature sterilization: pack the product after sealing into back-pressure digester 130 ℃, 30min carries out sterilization, then carries out sampling inspection.
The above step experimental result of warp:
Based on above-mentioned: put at once water temperature 90-100 ℃ after slaughtering, the time is 2-3min, and the rate of shedding is relatively high, duck is fasting fasting 18-24h before government official, during fasting, will give abundant drinking-water, before killing, 2-4h stops feeding water, the good and raciness of the maturation of meat, nutritious, take at 120-130 ℃ of temperature, process the process for sterilizing of 20-30min, the product meat under this sterilization intensity is fine and smooth, tasty and refreshingization slag, has certain chewiness.
Above-described is only the preferred embodiment of the present invention, it should be pointed out that for the person of ordinary skill of the art, without departing from the concept of the premise of the invention, can also make some distortion and improvement, and these all belong to protection scope of the present invention.
Claims (6)
1. a preparation method for local flavor Cold spiced duck, is characterized in that:
Comprise the following steps:
(1) raw material is selected: select then the foster 4-5 monthly age, the meat duck of body weight 1-1.5KG;
(2) fasting: duck is fasting a period of time before government official will give abundant drinking-water during fasting, kills and within former hours, stops feeding water;
(3) slaughter: adopt neck to slaughter method, the edge of a knife is little, cuts off tracheae, esophagus and two vascellum laterales reversal of the natural order of things bloodletting;
(4) shed: after slaughtering, put at once certain water temperature, submergence a few minutes, then shed, plucking rate reaches more than 95%, then with clear water, washes down the residual hair of duck surface, then in belly thorn, opens the long edge of a knife in 8cm left and right with sharp knife, the dirty rear clear water rinsing of using of cutting open the chest, leaches the dirts such as residual blood;
(5) clean: wash away and remain in duck hair and blood and Intraabdominal dirt with it, only stay meat duck trunk;
(6) pickle: the meat duck after cleaning adds the curing agent being comprised of salt, anise, I+G, white sugar, cooking wine, ginger, green onion, Chinese prickly ash, cassia bark, kaempferia galamga, natrium nitrosum, the different Vc sodium of D-, sodium polyphosphate, potassium sorbate, curing agent adds with the water of the heavy 5%-10% of meat duck, stir, at O-4 ℃, pickle 36h, during constantly stir;
(7) precook: the meat duck after pickling, in the boiling water that adds ginger, green onion, cook, keep taking out after micro-5-10min of boiling;
(8) making from brine is standby: in halogen pot, add clear water, salt, sugar, monascorubin, caramel colorant are directly put, how, get up with bundle anise, cassia bark, little mattress perfume, ginger, Chinese prickly ash, capsicum, fructus amomi, spiceleaf, tsaoko, pepper powder, three in one's early teens, after boiling, keep micro-boiling, boiling 1 hour, add again cooking wine, fermented glutinour rice, duck meat essence, bone-marrow extract, I+G to boil 5 minutes, stand-by;
(9) stew in soy sauce: the raw duck after precooking is placed in to the bittern preparing, about stew in soy sauce 30min (keep bittern is micro-to boil and pot cover opens wide), during intermittent stirring, certain proportioning of taking out raw material and bittern, is advisable to flood raw material completely;
(10) cooling: to be cooled to 18-20 ℃, to drain meat duck trunk moisture;
(11) vacuum packaging: oneself packs in laminated film high-temperature retort bag by the meat duck trunk through machining, vacuum seal, the time 20s that bleeds, heat sealed time 3s;
(12) high temperature sterilization: pack the product after sealing into back-pressure digester at 120-130 ℃ of temperature, process 20-30min, carry out sterilization, then carry out sampling inspection;
(13) cooling, finished product and check: sterilization is complete, puts into immediately cold water cooling and shaping, drains inner packing moisture, is up to the standards, and adds external packing, warehouse-in.
2. according to the preparation method of the local flavor Cold spiced duck described in claim 1 step (2), it is characterized in that: described meat duck fasting a period of time before government official is 18-24h, before killing, 2-4h stops feeding water.
3. according to the preparation method of the local flavor Cold spiced duck described in claim 1 step (4), it is characterized in that: described boiling hot mao of water temperature used is at 90-100 ℃, and Immersion time is 2-3min.
4. according to the preparation method of the local flavor Cold spiced duck described in claim 1 step (6), it is characterized in that:
Described salt 2.8%, anistree 0.2 ‰, I+G are 0.2%, white sugar 1.4%, cooking wine 2.1%, ginger 1.7%, green onion 1.5%, Chinese prickly ash 0.2%, cassia bark 0.3 ‰, kaempferia galamga 0.2 ‰, natrium nitrosum 0.01%, the different Vc sodium 0.01% of D-, sodium polyphosphate 0.02%, potassium sorbate 0.04%.
5. according to the preparation method of the local flavor Cold spiced duck described in claim 1 step (9), it is characterized in that: certain proportioning of described raw material and bittern is 1:2.4.
6. according to the preparation method of the local flavor Cold spiced duck described in claim 1 step (12), it is characterized in that: pack the product after sealing into back-pressure digester at 121 ℃ of temperature, process 20min, carry out sterilization, then carry out sampling inspection.
?
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| CN104757578A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Novel preparation process for spiced duck |
| CN104856080A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A processing technology of flavored and marinated duck necks |
| CN105124632A (en) * | 2015-08-28 | 2015-12-09 | 武汉家事易农业科技有限公司 | Making method of medicated diet duck |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN106616445A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Method for making sauce duck with cayenne pepper |
| CN107509972A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of preparation method of crisp meat flavor pressed salted duck |
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN108029979A (en) * | 2017-12-05 | 2018-05-15 | 福建白水洋生物科技有限公司 | A kind of rice smokes goose and preparation method thereof |
| CN108523014A (en) * | 2018-03-19 | 2018-09-14 | 江苏农牧科技职业学院 | Maotai-flavor Gairino maschato processing method |
| CN110236125A (en) * | 2019-06-17 | 2019-09-17 | 浙江省东阳市东元食品有限公司 | A kind of production technology of ham long-used soup duck and its ham long-used soup duck |
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| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
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| CN104757578A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Novel preparation process for spiced duck |
| CN104856080A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A processing technology of flavored and marinated duck necks |
| CN105124632A (en) * | 2015-08-28 | 2015-12-09 | 武汉家事易农业科技有限公司 | Making method of medicated diet duck |
| CN105995597A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated duck |
| CN106616445A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Method for making sauce duck with cayenne pepper |
| CN107509972A (en) * | 2017-07-19 | 2017-12-26 | 安徽王家坝生态农业有限公司 | A kind of preparation method of crisp meat flavor pressed salted duck |
| CN107594378A (en) * | 2017-10-30 | 2018-01-19 | 江苏雨润肉食品有限公司 | A kind of quantitative stew in soy sauce processing method of boiled salted duck |
| CN108029979A (en) * | 2017-12-05 | 2018-05-15 | 福建白水洋生物科技有限公司 | A kind of rice smokes goose and preparation method thereof |
| CN108523014A (en) * | 2018-03-19 | 2018-09-14 | 江苏农牧科技职业学院 | Maotai-flavor Gairino maschato processing method |
| CN110236125A (en) * | 2019-06-17 | 2019-09-17 | 浙江省东阳市东元食品有限公司 | A kind of production technology of ham long-used soup duck and its ham long-used soup duck |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
| CN112106971B (en) * | 2020-08-05 | 2023-08-08 | 长沙理工大学 | Marinated meat sauce and preparation method and equipment of marinated meat |
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