CN104223154A - Fragrant and sweet beauty-maintaining roast duck and preparation method thereof - Google Patents
Fragrant and sweet beauty-maintaining roast duck and preparation method thereof Download PDFInfo
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- CN104223154A CN104223154A CN201410327362.1A CN201410327362A CN104223154A CN 104223154 A CN104223154 A CN 104223154A CN 201410327362 A CN201410327362 A CN 201410327362A CN 104223154 A CN104223154 A CN 104223154A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 35
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 25
- 244000269722 Thea sinensis Species 0.000 claims abstract description 19
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 12
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 9
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 9
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 9
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- 240000007124 Brassica oleracea Species 0.000 claims abstract description 7
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 7
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 7
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 7
- 244000286838 Eclipta prostrata Species 0.000 claims abstract description 7
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 7
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 7
- 241001571466 Potentilla discolor Species 0.000 claims abstract description 7
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 7
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 7
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 5
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 5
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 5
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 5
- 241000282898 Sus scrofa Species 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 210000000988 bone and bone Anatomy 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 12
- 235000013616 tea Nutrition 0.000 claims description 12
- 230000003796 beauty Effects 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 244000132436 Myrica rubra Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 244000025254 Cannabis sativa Species 0.000 claims description 6
- 241000218176 Corydalis Species 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- 241000251511 Holothuroidea Species 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 240000007049 Juglans regia Species 0.000 claims description 6
- 235000009496 Juglans regia Nutrition 0.000 claims description 6
- 241000488974 Loranthus Species 0.000 claims description 6
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 6
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- 235000018365 Momordica dioica Nutrition 0.000 claims description 6
- 241000132171 Phryma leptostachya Species 0.000 claims description 6
- 241001504477 Pycnonotidae Species 0.000 claims description 6
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 6
- 244000040738 Sesamum orientale Species 0.000 claims description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000003071 parasitic effect Effects 0.000 claims description 6
- 239000002893 slag Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000020234 walnut Nutrition 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000007159 enucleation Effects 0.000 claims description 3
- 210000003746 feather Anatomy 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 241000272814 Anser sp. Species 0.000 abstract 1
- 240000006859 Jasminum officinale Species 0.000 abstract 1
- 241000206469 Pulsatilla Species 0.000 abstract 1
- 240000001638 Scurrula parasitica Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 235000012054 meals Nutrition 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
- A23L13/40—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
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention discloses a fragrant and sweet beauty-maintaining roast duck, which is prepared from the following raw materials in parts by weight: 1000-1100 parts of duck, 1-1.2 parts of whole wild jessamine, 0.8-1 part of eclipta alba, 1-1.2 parts of the root of Chinese pulsatilla, 0.9-1.1 parts of loranthus parasiticus, 0.7-0.9 part of potentilla discolor, 1-2 parts of green tea powder, 2-3 parts of semen sesami nigrum, 1-2 parts of trepang, 3-4 parts of longan, 2-3 parts of semen juglandis, 3-4 parts of waxberry, 4-5 parts of grape wine, 2-3 parts of potato, 2-3 parts of black tomato, 1-2 parts of bitter gourd, 3-4 parts of cabbage, 4-5 parts of goose liver, and 2-3 parts of cucumber. By means of addition of longan, waxberry, black tomato and cucumber, the roast duck is fragrant, sweet and delicious; the mouth feel and the flavour are greatly increased; furthermore, the roast duck has the effects of beautifying, maintaining beautify and prolonging life; in addition, a plurality of Chinese herbal medicines are added in the process, thus, the roast duck has the effects of clearing heat, maintaining beautify, nourishing liver, tonifying kidney, removing moisture, dredging collaterals, tonifying kidney and replenishing blood.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of roast duck, particularly relate to a kind of fragrant and sweet beauty treatment roast duck and preparation method thereof.
Background technology
Duck is the superior sumptuous courses at a meal on dining table, varied to the processing mode of duck in prior art, but the mode of its process is confined to the change to roast duck way, fail on the basis of duck, add some have facilitation nutriment to physical function, therefore growing needs food to health-care efficacy of people cannot be met.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of fragrant and sweet beauty treatment roast duck and preparation method thereof.
The technical solution adopted in the present invention is:
A kind of fragrant and sweet beauty treatment roast duck, is characterized in that being made up of the raw material of following weight portion:
Duck 1000-1100, manyflower jasmine herb or flower herb 1-1.2, Eclipta prostrata 0.8-1, Chinese bulbul 1-1.2, parasitic loranthus 0.9-1.1, potentilla discolor 0.7-0.9, green tea powder 1-2, Semen sesami nigrum 2-3, sea cucumber 1-2, longan 3-4, walnut kernel 2-3, red bayberry 3-4, grape wine 4-5, potato 2-3, black tomato 2-3, balsam pear 1-2, cabbage 3-4, foie gras 4-5, cucumber 2-3;
Described nourishing additive agent is made up of the raw material of following weight portion: lopseed 1-2, hundred root 2-3, decumbent corydalis tuber 2-2.5, pig label grass 4-5, dried shrimp 3-3.5, red bean 4-5, sesame 8-9, pig bone 10-12
Preparation method is: lopseed, hundred roots, decumbent corydalis tuber, pig label grass 4-5 water big fire are doubly decocted 40-45 minute by (1), and press filtration is removed slag, and obtains liquid, and spraying dry obtains traditional Chinese medicine powder;
(2) pig bone is added 2-3 times of water infusion 9-10 hour, period keeps the water yield in scope, then takes out after pig bone pulverizes and refund in pig bone made soup;
(3) soak 15-20 minute by after dried shrimp, red bean, sesame mixing, enter pot boiling ripe, take out and be pounded pureed and pour in pig bone made soup and stir, cream endured by little fire dries and grinds to obtain fragrant Os Sus domestica powder; Fragrant Os Sus domestica powder and traditional Chinese medicine powder are mixed and obtains nourishing additive agent.
The preparation method of fragrant and sweet beauty treatment roast duck according to claim 1, is characterized in that comprising the following steps:
(1) duck is lost hair or feathers, gill after scald 5-6 minute with the hot water of 80-90 DEG C leaching, taking-up clear water is cleaned for subsequent use;
(2) Semen sesami nigrum, walnut kernel are pulverized and obtain tea face powder with green tea powder mix and blend, get black tomato, balsam pear, cucumber clean section and to squeeze the juice to obtain vegetable juice;
(3) manyflower jasmine herb or flower herb, Eclipta prostrata, the Chinese bulbul, parasitic loranthus, potentilla discolor, sea cucumber are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain liquid;
(4) 10-12 hour is soaked by pouring in grape wine after foie gras, longan peeling stoning, Waxberry enucleation, get longan, red bayberry meat pull an oar and admix tea face powder and obtain the fragrant jam of tea, by foie gras with cabbage leaf package to put with potato together with enter the ripe taking-up of pot boiling and smash to obtain foie gras mashed potatoes to pieces;
(5) vegetable juice, foie gras mashed potatoes, the mixing of tea fragrant jam are spread upon clean duck surface and inner after mixing thoroughly, leave standstill and dry 4-5 hour, liquid, nourishing additive agent are sprinkling upon the duck surface of drying after fully mixing with each raw material of residue, reenter case and toast and get final product.
Beneficial effect of the present invention is:
Longan, red bayberry, black tomato, cucumber etc. that roast duck of the present invention adds not only allow roast duck become fragrant and sweet good to eat, taste flavor improves greatly, and the effect making roast duck have beautifying face and moistering lotion, promote longevity, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has effect of heat-clearing beauty treatment, nourishing liver and kidney, eliminating dampness and dredging channels, kidney tonifying benefit blood.
Detailed description of the invention
A kind of fragrant and sweet beauty treatment roast duck, be made up of the raw material of following weight portion (kilogram):
Duck 1000, manyflower jasmine herb or flower herb 1, Eclipta prostrata 0.8, the Chinese bulbul 1, parasitic loranthus 0.9, potentilla discolor 0.7, green tea powder 1, Semen sesami nigrum 2, sea cucumber 1, longan 3, walnut kernel 2, red bayberry 3, grape wine 4, potato 2, black tomato 2, balsam pear 1, cabbage 3, foie gras 4, cucumber 2;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): lopseed 1, hundred roots 2, decumbent corydalis tuber 2, pig label grass 4, dried shrimp 3, red bean 4, sesame 8, pig bone 10
Preparation method is: the water big fire of lopseed, hundred roots, decumbent corydalis tuber, pig label grass 4 times is decocted 40 minutes by (1), and press filtration is removed slag, and obtains liquid, and spraying dry obtains traditional Chinese medicine powder;
(2) pig bone is added 2 times of water infusions 9 hours, period keeps the water yield in scope, then takes out after pig bone pulverizes and refund in pig bone made soup;
(3) soak 15 minutes by after dried shrimp, red bean, sesame mixing, enter pot boiling ripe, take out and be pounded pureed and pour in pig bone made soup and stir, cream endured by little fire dries and grinds to obtain fragrant Os Sus domestica powder; Fragrant Os Sus domestica powder and traditional Chinese medicine powder are mixed and obtains nourishing additive agent; .
The preparation method of fragrant and sweet beauty treatment roast duck according to claim 1, is characterized in that comprising the following steps:
(1) duck is lost hair or feathers, gill after with boiling hot 5 minutes of the hot water of 80 DEG C leaching, taking-up clear water is cleaned for subsequent use;
(2) Semen sesami nigrum, walnut kernel are pulverized and obtain tea face powder with green tea powder mix and blend, get black tomato, balsam pear, cucumber clean section and to squeeze the juice to obtain vegetable juice;
(3) manyflower jasmine herb or flower herb, Eclipta prostrata, the Chinese bulbul, parasitic loranthus, potentilla discolor, sea cucumber are added 4 times of water, little fire decocts press filtration after 1 hour and to remove slag to obtain liquid;
(4) soak pouring in grape wine after foie gras, longan peeling stoning, Waxberry enucleation 10 hours, get longan, red bayberry meat pull an oar and admix tea face powder and obtain the fragrant jam of tea, by foie gras with cabbage leaf package to put with potato together with enter the ripe taking-up of pot boiling and smash to obtain foie gras mashed potatoes to pieces;
(5) vegetable juice, foie gras mashed potatoes, the mixing of tea fragrant jam are spread upon clean duck surface and inner after mixing thoroughly, leave standstill and dry 4 hours, liquid, nourishing additive agent are sprinkling upon the duck surface of drying after fully mixing with each raw material of residue, reenter case and toast and get final product.
Claims (2)
1. a fragrant and sweet beauty treatment roast duck, is characterized in that being made up of the raw material of following weight portion:
Duck 1000-1100, manyflower jasmine herb or flower herb 1-1.2, Eclipta prostrata 0.8-1, Chinese bulbul 1-1.2, parasitic loranthus 0.9-1.1, potentilla discolor 0.7-0.9, green tea powder 1-2, Semen sesami nigrum 2-3, sea cucumber 1-2, longan 3-4, walnut kernel 2-3, red bayberry 3-4, grape wine 4-5, potato 2-3, black tomato 2-3, balsam pear 1-2, cabbage 3-4, foie gras 4-5, cucumber 2-3; Described nourishing additive agent is made up of the raw material of following weight portion: lopseed 1-2, hundred root 2-3, decumbent corydalis tuber 2-2.5, pig label grass 4-5, dried shrimp 3-3.5, red bean 4-5, sesame 8-9, pig bone 10-12
Preparation method is: lopseed, hundred roots, decumbent corydalis tuber, pig label grass 4-5 water big fire are doubly decocted 40-45 minute by (1), and press filtration is removed slag, and obtains liquid, and spraying dry obtains traditional Chinese medicine powder;
(2) pig bone is added 2-3 times of water infusion 9-10 hour, period keeps the water yield in scope, then takes out after pig bone pulverizes and refund in pig bone made soup;
(3) soak 15-20 minute by after dried shrimp, red bean, sesame mixing, enter pot boiling ripe, take out and be pounded pureed and pour in pig bone made soup and stir, cream endured by little fire dries and grinds to obtain fragrant Os Sus domestica powder; Fragrant Os Sus domestica powder and traditional Chinese medicine powder are mixed and obtains nourishing additive agent.
2. the preparation method of fragrant and sweet beauty treatment roast duck according to claim 1, is characterized in that comprising the following steps:
(1) duck is lost hair or feathers, gill after scald 5-6 minute with the hot water of 80-90 DEG C leaching, taking-up clear water is cleaned for subsequent use;
(2) Semen sesami nigrum, walnut kernel are pulverized and obtain tea face powder with green tea powder mix and blend, get black tomato, balsam pear, cucumber clean section and to squeeze the juice to obtain vegetable juice;
(3) manyflower jasmine herb or flower herb, Eclipta prostrata, the Chinese bulbul, parasitic loranthus, potentilla discolor, sea cucumber are added 4-5 times of water, little fire decocts press filtration after 1-2 hour and to remove slag to obtain liquid;
(4) 10-12 hour is soaked by pouring in grape wine after foie gras, longan peeling stoning, Waxberry enucleation, get longan, red bayberry meat pull an oar and admix tea face powder and obtain the fragrant jam of tea, by foie gras with cabbage leaf package to put with potato together with enter the ripe taking-up of pot boiling and smash to obtain foie gras mashed potatoes to pieces;
(5) vegetable juice, foie gras mashed potatoes, the mixing of tea fragrant jam are spread upon clean duck surface and inner after mixing thoroughly, leave standstill and dry 4-5 hour, liquid, nourishing additive agent are sprinkling upon the duck surface of drying after fully mixing with each raw material of residue, reenter case and toast and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410327362.1A CN104223154A (en) | 2014-07-10 | 2014-07-10 | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410327362.1A CN104223154A (en) | 2014-07-10 | 2014-07-10 | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223154A true CN104223154A (en) | 2014-12-24 |
Family
ID=52212761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410327362.1A Withdrawn CN104223154A (en) | 2014-07-10 | 2014-07-10 | Fragrant and sweet beauty-maintaining roast duck and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223154A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495392A (en) * | 2015-12-23 | 2016-04-20 | 安徽王家坝生态农业有限公司 | Nourishing whole duck containing glutinous rice distiller's grains |
| CN108157833A (en) * | 2018-01-18 | 2018-06-15 | 安徽润宝食品有限公司 | A kind of bamboo perfume (or spice) sauce roast duck and preparation method thereof |
-
2014
- 2014-07-10 CN CN201410327362.1A patent/CN104223154A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495392A (en) * | 2015-12-23 | 2016-04-20 | 安徽王家坝生态农业有限公司 | Nourishing whole duck containing glutinous rice distiller's grains |
| CN108157833A (en) * | 2018-01-18 | 2018-06-15 | 安徽润宝食品有限公司 | A kind of bamboo perfume (or spice) sauce roast duck and preparation method thereof |
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Effective date of registration: 20160603 Address after: Tongcheng Nan Lu, Baohe District of Hefei city in Anhui province 230009 No. 369 A block 8 layer crystal Town Apartments Applicant after: Hefei Kang Ling health preserving Science and Technology Ltd. Address before: 231200 Feixi City, Anhui Province on the town of industrial agglomeration area Applicant before: ANHUI RISHANG FOODSTUFF TECHNOLOGY CO., LTD. |
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Application publication date: 20141224 |