CN104222940A - Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material - Google Patents
Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material Download PDFInfo
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- CN104222940A CN104222940A CN201410428220.4A CN201410428220A CN104222940A CN 104222940 A CN104222940 A CN 104222940A CN 201410428220 A CN201410428220 A CN 201410428220A CN 104222940 A CN104222940 A CN 104222940A
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- 239000000463 material Substances 0.000 title claims abstract description 49
- 241000286209 Phasianidae Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 28
- 238000005554 pickling Methods 0.000 title claims abstract description 22
- 238000000034 method Methods 0.000 title claims abstract description 12
- 239000011248 coating agent Substances 0.000 title abstract 9
- 238000000576 coating method Methods 0.000 title abstract 9
- 238000007598 dipping method Methods 0.000 title abstract 9
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 235000021110 pickles Nutrition 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 7
- 230000008014 freezing Effects 0.000 claims description 7
- 230000035515 penetration Effects 0.000 claims description 6
- 238000010422 painting Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 239000002904 solvent Substances 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 238000003672 processing method Methods 0.000 claims 2
- 238000011031 large-scale manufacturing process Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 6
- 239000007788 liquid Substances 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000000853 adhesive Substances 0.000 abstract 1
- 230000001070 adhesive effect Effects 0.000 abstract 1
- 230000003204 osmotic effect Effects 0.000 abstract 1
- 235000008373 pickled product Nutrition 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 238000009835 boiling Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 241000272201 Columbiformes Species 0.000 description 2
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 240000002943 Elettaria cardamomum Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 2
- 244000203593 Piper nigrum Species 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
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- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 235000013614 black pepper Nutrition 0.000 description 2
- 235000005300 cardamomo Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000008030 elimination Effects 0.000 description 2
- 238000003379 elimination reaction Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000005580 one pot reaction Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
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- 239000003643 water by type Substances 0.000 description 2
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- 230000001681 protective effect Effects 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of a dipping, wrapping and coating pickling material and a method for roasting crisp quail by using the dipping, wrapping and coating pickling material. The dipping, wrapping and coating pickling material is suitable for being popularized and applied in restaurants, canteens and households. The pre-pickling material is prepared from 18 raw materials and seasonings. 16 raw materials are prepared into basic pickling powder which is superfine, has high solubility, mixing degree, adhesive force and osmotic force and meets the requirement for pre-pickling meat products; and the dipping, wrapping and coating pickling material can be industrially produced in batches to keep stable quality, can be frozen, refrigerated as well as stored and transported at normal temperature, and can be stored at normal temperature for 6 months, refrigerated for 18 months and frozen for 36 months. The dipping, wrapping and coating pickling material can be prepared into flexible packages with various specifications so as to be used as a commodity to be circulated on the market. The other 8 raw materials are used as liquids and seasonings. By using the dipping, wrapping and coating pickling material, a pickled product is deeply pickled and is mellow in taste; and the roasted quail is satisfied in flavor as well as red and bright in color. The dipping, wrapping and coating pickling material can be conveniently popularized and applied to cooking in restaurants, canteens and households.
Description
Technical field: the present invention relates to a kind of stain and wrap up in the painting preparation of preserved materials and the preparation method for crackling quail.Belong to roast meat food cooking field.Be applicable to restaurant, dining room and family promote the use of.
Technical background: pickling in advance is important process in China and the processing of world's traditional meat, is mainly used in making the flavour and local flavor of giving raw product uniqueness before meat products.Pre-cured meat article technology is with a long history, mode, prepare burden varied.Its batching and method tradition and modernity technology all a lot.It is that preparation stain wraps up in the pre-preserved materials of painting that preparation stain wraps up in the major technique key being coated with pre-preserved materials.Reach the taste of cooking rear condiment to enter completely among material, local flavor meets, and the glow of vegetable color is bright-coloured, tempting appetite.This just requires that preserved materials must have high-dissolvability and degree of mixing, high adhesion force and penetration, and make to pickle thing deeply tasty, taste is mellow.
Goal of the invention: innovate a kind of stain adapting to baking crackling quail and wrap up in the formula and using method that are coated with pre-preserved materials.And make this pre-preserved materials have high-dissolvability and degree of mixing, high adhesion force and penetration, make to pickle thing deeply tasty, taste is mellow, and the quail local flavor after baking meets, and color glow is bright-coloured.Convenient operation, meets the universal use of restaurant, authority canteen and family.
Summary of the invention: the present invention, with new material proportion architectural concept, adopts unique batching and fabricating technology, achieves a kind of stain of preparation and wraps up in the configuration and using method that are coated with pre-preserved materials.This pre-preserved materials is made up of 18 kinds of raw material and flavoring.16 kinds of raw material basis Pickling Powders, are ultrafine powdery, have high-dissolvability and degree of mixing, high adhesion force and penetration, meet the needs of pre-cured meat goods; Can industrialized mass production, make it steady quality; Can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Form all size flexible package, can be used as commodity market circulation.Another 8 kinds of raw materials are liquid and delicate flavour material, are added in right amount according to taste by user.Make to pickle thing deeply tasty, taste is mellow, and the quail local flavor after baking meets, and color glow is bright-coloured.Facilitate food and drink meal point, authority canteen, the universal use of family cooking.
Technical scheme of the present invention:
Get by 300kg quail: cassia bark 0.25-0.3kg, anistree 0.43-0.5kg, fennel seeds 0.43-0.5kg, root of Dahurain angelica 0.18-0.2kg, black pepper 0.012-0.015kg, cloves 0.06-0.08kg, tsaoko 0.18-0.2kg, cardamom 0.43-0.5kg, Radix Glycyrrhizae 0.06-0.08kg, Chinese prickly ash 0.06-0.08kg, vanilla 0.06-0.08kg, fructus amomi 0.43-0.5kg, thyme 0.06-0.08kg, mushroom fine powder 0.12-0.18kg, dried orange peel 0.12-0.18kg, 13 fragrant 3.1-3.2g.Above material is mixed, grinds into 600-800 order superfine powder.(namely can use, also vacuum sealed package can become 50g and 1000g bag.Send into the stand-by or Direct Distribution of freezing, freezer refrigeration and sell shops or user.To adapt to market circulation and to facilitate the demand of restaurant, dining room, family.) salt adding 6000-9000g, add Lang Jiu 3000-9000g, green onion end 9000-15000g, bruised ginger 3000-9000g, light soy sauce 4500-9000g, boil and cooled soy sauce 2400-4500g; Black soya bean sauce 30-40kg.Above-mentioned preserved materials and quail are mixed thoroughly; Low temperature 0-4 DEG C pickles 24 hours.Take out quail hook, rinse quail crust condiment with water, then scoop boiling water with spoon and water on quail crust.Set up another one pot of boiling water 120-240kg, with maltose 1500-2000g, Hongqu powder (red colouring agent) 150-450g, waters on crust with this water again.The quail of pickling is placed shady and cool place, and dries up crust with big fan.Baking can be entered.Method for baking can use baking box, 220-260 degree, 40 minutes, in purplish red; Or be dipped to ripe with 100 degree of oil temperatures, add big fire, oil temperature to 210 is spent, and is exploded by skin crisp, in glossy purplish red.Can also bake to glow by micro-wave oven.Reach that to make to pickle thing deeply tasty, taste is mellow, and the quail local flavor after baking meets, and color glow is bright-coloured.
Beneficial effect of the present invention is: innovated a kind of stain and wrapped up in the painting preparation of preserved materials and the preparation method for crackling quail.This pre-preserved materials is made up of 18 kinds of raw material and flavoring.Wherein 16 kinds of raw material basis Pickling Powders, are ultrafine powdery, have high-dissolvability and degree of mixing, high adhesion force and penetration, meet the needs of pre-cured meat goods; Can industrialized mass production, make it steady quality; Can freezing, refrigeration, normal temperature storage and transport, shelf-life normal temperature can reach June, refrigerate 18 months, freezing 36 months, forms all size flexible package, can be used as commodity market and circulates.Another 8 kinds of raw materials are liquid and delicate flavour material, are added in right amount according to taste by user.Make to pickle thing deeply tasty, taste is mellow, and the quail local flavor after baking meets, and color glow is bright-coloured.Facilitate food and drink meal point, authority canteen, the universal use of family cooking.
Achieve the goal of the invention of setting.
Tool of the present invention has the following advantages:
1, be configured with the basic preserving raw material being applicable to quail and pickling in advance, reach high-dissolvability and degree of mixing, high adhesion force and penetration;
2, achieve basic preserved materials and pickle the reasonable segmentation of operation flavoring, reaching basic preserved materials can preserve, and can transport, objective market circulation;
As long as 3, user adds autonomous flavour and flavoring and solvent in basic preserved materials, can realize pickling operation to quail, facilitate user, improve productivity; Alleviate labour intensity, shorten the activity duration;
4, protective effect is had to the exclusive flavor meat goods technology of preparing of user;
5, material is easy to get, low cost, economic and practical;
6, basic preserved materials manufacturing process is simple, and conventional equipment cost is low, can suitability for industrialized production, can the stable and lot-size continuous seepage of products quality guarantee, and content is drying solid, and vacuum bag is packed, and is easy to store transport and market circulation;
8, food and drink restaurant, authority canteen, the universal use of family cooking is met;
Accompanying drawing illustrates:
Accompanying drawing, the map title: a kind of stain is wrapped up in and is coated with the preparation of preserved materials and the preparation method flow chart for crackling quail; This figure is also specification digest accompanying drawing.
1., feedstock capture in figure:; 2., selected impurity elimination; 3., mix; 4., abrasive dust; 5., negative pressure packaging; 6., finished product storage and sale.7. flavoring and solvent, is added; 8., pickle; 9., baking; 10., finished product.
Concrete enforcement example, and by reference to the accompanying drawings, the present invention is further described.
Embodiment: for configure base preserved materials powder 49kg.Feedstock capture as in figure 1.: cassia bark 4kg, anistree 7kg, fennel seeds 7kg, root of Dahurain angelica 3kg, black pepper 0.2kg, cloves 1kg, tsaoko 3kg, cardamom 7kg, Radix Glycyrrhizae 1kg, Chinese prickly ash 1kg, vanilla 1kg, fructus amomi 7kg, thyme 1kg, mushroom fine powder 2kg, dried orange peel 2kg, 13 fragrant 50g, add up to raw material 49.25kg; Selected impurity elimination, as in figure 2., about lose 0.15kg; Whole raw material is mixed, as in figure 3.; Put into supermicro mill and grind into 600-800 order powder, as in figure 4.; Material directly inputs negative pressure Powder packaging machine, is packaged into 50g specification 180 bags, 1000g specification 40 bags (or other ratio specifications).Material loss is about 0.1kg.As in figure 5.; Finished product warehouse-in and sell, as in figure 6.; Namely the preparation to a kind of prefabricated meat products basis Pickling Powder and making is completed.(in actual fabrication, the producer according to the ultrafine mill chosen and the negative pressure packaging machine that adapts of equipment is specified therewith output, or with sales volume, can become the expansion of certain multiple or reduces consumption and the production scale of each raw material.But the proportionate relationship can not destroyed between raw material.Quality and effect of product can be ensured.)
Choose preserved materials 100g, put into the quail that 10kg is cleaned, salt adding 200-300g, add Lang Jiu 100-300g, green onion end 300-500g, bruised ginger 100-300g, light soy sauce 150-300g, boil and cooled soy sauce 80-150g; Black soya bean sauce 10-12kg, high spirit 200-400g, as in figure 7.; Above-mentioned preserved materials and raw quail mixed thoroughly, low temperature 0-4 DEG C pickles 24 hours, as in figure 8..Take out pigeon hook, rinse pigeon crust condiment with water, then scoop boiling water with spoon and water on quail crust.Set up another one pot of boiling water 4-8kg, with maltose 500-1000g, red Other-of powder 5-15g, waters on quail crust with this water again.The quail of pickling is placed shady and cool place, and dries up quail crust with big fan.Can enter baking as in figure 9..Method for baking can use baking box, 220-260 degree, 40 minutes, in purplish red; Or be dipped to ripe with 100 degree of oil temperatures, add big fire, oil temperature to 210 is spent, and is exploded by skin crisp, in glossy purplish red.Can also bake to glow by micro-wave oven.So far complete a kind of stain to wrap up in and be coated with the preparation of preserved materials and the making for crackling quail, finished product is baked crackling quail and is completed, as in figure 10..
Thus make the present invention effectively reach aforesaid goal of the invention.
Claims (7)
1. a stain is wrapped up in and is coated with the preparation of preserved materials and the preparation method for crackling quail, comprise choosing of raw and auxiliary material, frame mode, weight proportion, processing method, fabrication processing, processing conditions, all technological parameters, product specification, the scope of application and method, Functional Design, comprises and is not limited to the scope that this patent is implemented to exemplify, be the scope of claim.
2. a kind of stain as claimed in claim 1 is wrapped up in and is coated with the preparation of preserved materials and the preparation method for crackling quail.Its feature of raw material is: the basic raw material structure utilizing the 16 kinds of flavorings listed to form and 8 kinds of flavorings and solvent.Respectively with number, the quality requirement of statement, lump together, form the preserved materials of pickling quail.
3. the preparation of powder is pickled on a kind of prefabricated crackling quail basis as described in claim 1,2 and flavoring adds kind and method, be different from the formula technique of existing disposable mixing preserved materials and have: ultrafine powdery, high-dissolvability and degree of mixing, high adhesion force and penetration characteristic.
4. as described in claim 1,2,3, a kind of stain is wrapped up in and is coated with the preparation of preserved materials and the preparation method for crackling quail.Be with key elements such as stated material processing method, fabrication processing, all technological parameters, processing conditions, modes, constitute the claim of patent raw material of the present invention preparation and preparation method.
5. a kind of stain as described in right 2 is wrapped up in and is coated with the preparation of preserved materials and the preparation method for crackling quail.Be this patent statement, be configured with and utilize basic Pickling Powder, and the flavoring added by user's foundation taste and local flavor and solvent, complete the configuration to the pre-preserved materials of quail and operation use.
6. a kind of stain as described in claim 1,2,3,4,5 wraps up in the preparation and the preparation method that are coated with and pickle crackling quail basestocks, can realize suitability for industrialized production, has the characteristic of the continuous large-scale production of batch.Can be used as commodity market circulation.
7. a kind of stain as described in claim 1,2,3,4,5,6 wrap up in painting pickle crackling quail basis preserved materials, all size flexible package can be formed, can freezing, refrigeration, normal temperature storage and transport.Shelf-life normal temperature can reach June, refrigerates 18 months, freezing 36 months.Ensure and meet the universal use of restaurant, authority canteen and family.Be applicable to the expansion of market circulation and use object.
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| CN201410428220.4A CN104222940A (en) | 2014-08-27 | 2014-08-27 | Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material |
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| CN201410428220.4A CN104222940A (en) | 2014-08-27 | 2014-08-27 | Preparation method of dipping, wrapping and coating pickling material and method for roasting crisp quail by using dipping, wrapping and coating pickling material |
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Cited By (1)
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| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
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- 2014-08-27 CN CN201410428220.4A patent/CN104222940A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361074A (en) * | 2015-11-27 | 2016-03-02 | 湖北工业大学 | Preparation method of spicy and delicious salted duck soup |
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