CN104256475A - Formula of spiced seasoning capable of clearing fever and reducing internal heat and method for preparing spiced duck webs via formula of spiced seasoning - Google Patents
Formula of spiced seasoning capable of clearing fever and reducing internal heat and method for preparing spiced duck webs via formula of spiced seasoning Download PDFInfo
- Publication number
- CN104256475A CN104256475A CN201410461934.5A CN201410461934A CN104256475A CN 104256475 A CN104256475 A CN 104256475A CN 201410461934 A CN201410461934 A CN 201410461934A CN 104256475 A CN104256475 A CN 104256475A
- Authority
- CN
- China
- Prior art keywords
- weight portion
- duck
- parts
- weight
- foot
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- 206010037660 Pyrexia Diseases 0.000 title abstract 3
- 241000405414 Rehmannia Species 0.000 claims abstract description 16
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 15
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 14
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 14
- 239000011435 rock Substances 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000170916 Paeonia officinalis Species 0.000 claims abstract 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 34
- 239000012530 fluid Substances 0.000 claims description 29
- 239000000463 material Substances 0.000 claims description 19
- 239000001569 carbon dioxide Substances 0.000 claims description 17
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 17
- 240000000171 Crataegus monogyna Species 0.000 claims description 15
- 241000521581 Millettia Species 0.000 claims description 15
- 241000522254 Cassia Species 0.000 claims description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 14
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 14
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 14
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 14
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 14
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 14
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 14
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 14
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 14
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 14
- 240000007164 Salvia officinalis Species 0.000 claims description 14
- 235000005412 red sage Nutrition 0.000 claims description 14
- 239000009636 Huang Qi Substances 0.000 claims description 13
- 229910052736 halogen Inorganic materials 0.000 claims description 13
- 150000002367 halogens Chemical class 0.000 claims description 13
- 241001131796 Botaurus stellaris Species 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 235000013305 food Nutrition 0.000 claims description 10
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 240000005373 Panax quinquefolius Species 0.000 claims description 9
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 9
- 238000000194 supercritical-fluid extraction Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 230000001954 sterilising effect Effects 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 235000013547 stew Nutrition 0.000 claims description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 210000000610 foot bone Anatomy 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000013589 supplement Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000021050 feed intake Nutrition 0.000 claims description 2
- 240000007171 Imperata cylindrica Species 0.000 claims 3
- 240000002948 Ophiopogon intermedius Species 0.000 claims 3
- 206010020751 Hypersensitivity Diseases 0.000 claims 1
- 208000026935 allergic disease Diseases 0.000 claims 1
- 230000007815 allergy Effects 0.000 claims 1
- 235000013405 beer Nutrition 0.000 claims 1
- 241001598107 Imperata Species 0.000 abstract description 12
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000006533 astragalus Nutrition 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 241000045403 Astragalus propinquus Species 0.000 abstract description 3
- 244000025254 Cannabis sativa Species 0.000 abstract description 2
- 235000011135 Salvia miltiorrhiza Nutrition 0.000 abstract description 2
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 abstract description 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 235000015468 Lycium chinense Nutrition 0.000 abstract 1
- 241000405911 Rehmannia glutinosa Species 0.000 abstract 1
- 241000304195 Salvia miltiorrhiza Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 240000001949 Taraxacum officinale Species 0.000 abstract 1
- 239000012267 brine Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 1
- 210000002683 foot Anatomy 0.000 description 28
- 244000248557 Ophiopogon japonicus Species 0.000 description 12
- 241000736199 Paeonia Species 0.000 description 10
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- 241000345998 Calamus manan Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000012950 rattan cane Nutrition 0.000 description 3
- 241001061264 Astragalus Species 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 2
- 206010010774 Constipation Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 208000032139 Halitosis Diseases 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000000740 bleeding effect Effects 0.000 description 2
- 208000020670 canker sore Diseases 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000021374 legumes Nutrition 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 210000004233 talus Anatomy 0.000 description 2
- 230000008542 thermal sensitivity Effects 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241001007959 Mucuna birdwoodiana Species 0.000 description 1
- 206010031240 Osteodystrophy Diseases 0.000 description 1
- 244000236658 Paeonia lactiflora Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 241000013557 Plantaginaceae Species 0.000 description 1
- 241001038562 Pseudostellaria heterophylla Species 0.000 description 1
- 241000218201 Ranunculaceae Species 0.000 description 1
- 241000800405 Spatholobus suberectus Species 0.000 description 1
- 241000245665 Taraxacum Species 0.000 description 1
- 241000292546 Taraxacum mongolicum Species 0.000 description 1
- 241001058321 Taraxacum sinicum Species 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 230000004345 fruit ripening Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 244000132619 red sage Species 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000153 supplemental effect Effects 0.000 description 1
- 230000009885 systemic effect Effects 0.000 description 1
- 239000001841 zingiber officinale Substances 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to a formula of a spiced seasoning capable of clearing fever and reducing internal heat. The spiced seasoning is formed by a spice and a seasoning, wherein the seasoning is formed by rock sugar, monosodium glutamate and table salt; and the spice is prepared from the following raw materials in parts by weight: 0.5 to 3 parts of angelica sinensis, 0.5 to 3 parts of hawthorns, 0.5 to 3 parts of salvia miltiorrhiza, 0.5 to 3 parts of caulis spatholobi, 0.5 to 3 parts of raw astragalus membranaceus, 2 to 4 parts of lalang grass rhizome, 2 to 4 parts of radix pseudostellariae, 2 to 4 parts of white paeony root, 2 to 4 parts of prepared rhizome of rehmannia, 2 to 4 parts of radix ophiopogonis, 2 to 4 parts of rehmannia glutinosa, 2 to 4 parts of baked ginger, 2 to 4 parts of cortex cinnamomi, 2 to 4 parts of unprocessed dandelion and 0.5 to 3 parts of wolfberries. The invention further provides a method for preparing spiced duck webs. The spiced duck webs prepared according to the method via utilization of brine prepared by virtue of the formula of the spiced seasoning are crisp in skin, tender in meat, mellow in taste and pure and simple in aroma, so that the spiced duck webs can fully meet public tastes and have the functions of obviously clearing fever and reducing internal heat.
Description
Technical field
The present invention relates to spiced and stewed food manufacture field, refer in particular to a kind of halogen material formula of heat-clearing and fire-reducing and adopt this formula to make the method for the Cold spiced duck palm.
Background technology
Duck's foot contains abundant collagen, suitable with the nutrition of the bear's paw of equal quality.The palm is the underlying organ of motion, and muscle is many, skin depth, without meat.Muscle chews strength at most, and skin depth is then containing soup juice, and meat is easily tasty at least.From nutrition angle, duck's foot is many containing protein, and low sugar, rare fat, so can claim duck's foot to be excellent diet food.Duck's foot belongs to duck category, and partially cold and cool from the traditional Chinese medical science angle property said, Endocrine systemic disease has the effect of supplemental treatment, is thus applicable to osteodystrophy person and eats.
Along with the develop rapidly of food-processing industry, the Cold spiced duck palm is also developed and the batching of the daily chat of drinking of people and snacks by the homely pickles suited the taste of both old and young together gradually with the form refrigerating vacuum-packed food.But the same with other spiced and stewed foods, in the process of stew in soy sauce duck's foot, a lot of flavoring is all in hot, and the thus obtained Cold spiced duck palm also becomes the food that a kind of easy initiation is got angry.Thus, not easily edible more under some the sultryyer weathers Cold spiced duck palm.
Summary of the invention
The invention provides a kind of halogen material formula of heat-clearing and fire-reducing and adopt this formula to make the method for the Cold spiced duck palm, its main purpose is that overcoming the existing Cold spiced duck palm easily causes the defect of getting angry.
For solving the problems of the technologies described above, the present invention adopts following technical scheme:
A kind of halogen material formula of heat-clearing and fire-reducing, be made up of spice and flavoring, described flavoring is by the rock sugar of 30 ~ 40 weight portions, the monosodium glutamate of 5 ~ 10 weight portions and the salt composition of 6 ~ 15 weight portions, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.5 ~ 3 weight portion, hawthorn 0.5 ~ 3 weight portion, the red sage root 0.5 ~ 3 weight portion, reticulate millettia 0.5 ~ 3 weight portion, the raw Radix Astragali 0.5 ~ 3 weight portion, cogongrass rhizome 2 ~ 4 weight portion, radix pseudostellariae 2 ~ 4 weight portion, the root of herbaceous peony 2 ~ 4 weight portion, cultivated land 2 ~ 4 weight portion, the tuber of dwarf lilyturf 2 ~ 4 weight portion, the dried rhizome of rehmannia 2 ~ 4 weight portion, baked ginger 2 ~ 4 weight portion, Chinese cassia tree 2 ~ 4 weight portion, Sheng Puying 2 ~ 4 weight portion, matrimony vine 0.5 ~ 3 weight portion.
Further, described flavoring is made up of the salt of the rock sugar of 35 weight portions, the monosodium glutamate of 8 weight portions and 9 weight portions, and described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, raw Pu Ying 3 weight portion, matrimony vine 2 weight portion.
Make a method for the Cold spiced duck palm, comprise the following steps: a, standby material of selecting materials: get fresh duck's foot, thaw after cleaning, put into boiling water and boil; Then cut by duck's foot with blade, take out duck's foot bone, duck's foot is for subsequent use after cleaning; B, configuration bittern: Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, raw Pu Ying 3 weight portion, the matrimony vine 2 weight portion water of putting into 1000 weight portions boils 80 minutes; C, to feed intake: the duck's foot after washing that cuts open of 600 weight portions is put into the bittern that step b boils, then adds the flavoring be made up of the monosodium glutamate of the rock sugar of 35 weight portions, 8 weight portions and the salt of 9 weight portions; D, stew in soy sauce: boil 30 minutes under the batch mixing in step c being placed in 100 DEG C of temperature, boil 60 ~ 100 minutes at 70 DEG C of temperature afterwards again; E, sterilization processing: the duck's foot through steps d stew in soy sauce is pulled out in bittern, afterwards described duck's foot is positioned in a supercritical fluid extraction equipment, and contact 60 minutes with an overcritical sterilant fluid, wherein, described overcritical sterilant fluid contains the supercritical carbon dioxide fluid that percentage by weight is the ethanol of 0.5% and the acetic acid of 0.5%, the operating temperature of supercritical carbon dioxide fluid is 55 DEG C, operating pressure be 1500 ft lbfs per square inch; F, feeding encapsulate, and directly put into shape food container machine and carry out vacuum packaging in supercritical fluid extraction equipment after being taken out by duck's foot.
Further, when in step e, duck's foot contacts with overcritical sterilant fluid, the weight ratio 1/2 ~ 1/1 of described duck's foot and described overcritical sterilant fluid.
Further, when in step e, duck's foot contacts with described supercritical carbon dioxide fluid, described supercritical fluid extraction equipment supplements new supercritical carbon dioxide fluid with the infusion rate of 80 milliliters per minute, to replace the supercritical carbon dioxide fluid of the contacted duck's foot of a part.
Halogen material formula of the present invention relates to Radix Angelicae Sinensis, hawthorn, the red sage root, reticulate millettia, the raw Radix Astragali, cogongrass rhizome, radix pseudostellariae, the root of herbaceous peony, cultivated land, the tuber of dwarf lilyturf, the dried rhizome of rehmannia, baked ginger, Chinese cassia tree, Sheng Puying, this ten five kinds of Chinese medicine of matrimony vine.
Wherein when the root being classified as umbelliferae angelica.
Hawthorn is the fruit of rosaceous plant hawthorn or fructus crataegi cuneatae.Pluck during fruit maturation in autumn.Hawthorn adopt after, crosscut becomes the thin slice of thick 1.5 ~ 3 millimeters, dries immediately.Fructus crataegi cuneatae adopt after, dry, or dry again after being pressed into pie.Commodity haw flakes are called Fructus Crataegi; Fructus crataegi cuneatae is called fructus crataegi cuneatae.
The red sage root is the dry root and rhizome of labiate red sage root Salvia miltiorrhiza Bge..Spring, Qiu Erji excavate, removing silt, dry.
Reticulate millettia is the rattan of legume spatholobus suberectus Spatholobus suberectus Dunn, Mucuna birdwoodiana Mucuna birdwoodiana Tutcher, fragrant flower rock beans rattan Millettia dielsian Harms or bright leaf rock beans rattan Millettia nitida Benth.Season autumn and winter two gathers.Section, dries.Raw use.
The raw Radix Astragali is the dry root of legume astragalus mongolicus Astragalus membranaceus (Fisch.) Bge. var. mongholicus (Bge.) Hsiao or Astragalus membranacus Astragalus membranaceus (Fisch.) Bge..Spring, Qiu Erji excavate, and removing fibrous root and root head, dry.
Cogongrass rhizome is the rhizome of grass perennial herb cogongrass Imperata cylindrical (L.) Beauv. Var. major (Nees) C. E. Hubb..Season in spring and autumn two excavates.Dry.Removing fibrous root and film quality leaf sheath, segment is raw to be used or fries charcoal use.
Radix pseudostellariae is the dried root of pinkwort caryophyllaceous ginseng Pseudostellaria heterophylla (Miq.) Pax ex Pax et Hoffm..Summer excavates when cauline leaf major part is withered, cleans, removing fibrous root, puts after slightly scalding in boiling water and dries or directly dry.
The root of herbaceous peony is the dry root of ranunculaceae plant Chinese herbaceous peony Paeonia lactiflora Pall..Summer, Qiu Erji excavate, and clean, and remove end to end and radicula, put in boiling water after boiling rear removing crust or peeling and boil, dry.
Cultivated land is the Preparation process product of radix rehmanniae recen.Glutinous rehmannia is the fresh or dried root of scrophulariaceae rehmannia glutinosa plant Rehmannia glutinosa Libosch..Autumn excavates, except removing LU, fibrous root and silt, and using fresh herb; Or glutinous rehmannia is slowly cured to about most probably dry.The former practises title " fresh rehmannia root ", and the latter practises title " radix rehmanniae recen ".
The tuber of dwarf lilyturf is the dried root of liliaceous plant Ophiopogon tuber of dwarf lilyturf japonicus (Thunb.) Ker-Gawl..Summer excavates, and cleans, is repeatedly exposed to the sun, banks up, to doing very likely, and removing fibrous root, dry.
Baked ginger is that the dry rhizome of zingiber Zingiber officinale Rosc. is fried to outer black interior in strong yellow.Main product is in the ground such as Sichuan, Guizhou.
Chinese cassia tree is dry hide and the branch skin of canella Chinese cassia tree.
Sheng Puying, also known as dandelion, is feverfew dandelion Taraxacum mongolicum Hand.-Mazz., alkali ground dandelion Taraxa-cum sinicum Kitag. or the dry herb belonging to several plants together.Spend spring to autumn when just opening and excavate, removing impurity, cleans, dries.
Matrimony vine is the fruit of plant of Solanaceae lycium barbarum Lycium barbarum L..
Slap preparation method with existing halogen material formula and Cold spiced duck to compare, the present invention has following beneficial effect: the bittern using halogen material formula of the present invention to prepare the Cold spiced duck palm adopting the inventive method obtained, not only the crisp meat of skin is tender, taste is abundant, fragrance is pure, fully can cater to popular taste, and obviously can have effect of heat-clearing and fire-reducing, substantially there will not be and edible too much cause halitosis, canker sore etc. to get angry symptom, eater can relievedly go to taste heartily.In addition, through the market survey of the applicant, the Cold spiced duck palm that edible the inventive method is obtained, to the symptoms of getting angry such as swelling and aching of gum, constipation, bleeding gums have to a certain extent alleviate effect.
In addition, the method making the Cold spiced duck palm in the present invention adopts supercritical carbon dioxide fluid to carry out sterilization processing, can under the activity not affecting thermal sensitivity nutritional labeling useful to absorption of human body in the Cold spiced duck palm, reach preferably bactericidal effect further, greatly can reduce sterilization process Middle nutrition ingredients from lossing, make the Cold spiced duck palm after packing have with packaging before Cold spiced duck slap basically identical nutritional cost, and relatively can extend the shelf-life of food.
Detailed description of the invention
The invention discloses a kind of halogen material formula of heat-clearing and fire-reducing and adopt this formula to make the method for the Cold spiced duck palm, those skilled in the art can use for reference present disclosure, and suitable improving technique parameter realizes.Special needs to be pointed out is, all similar replacements and change apparent to those skilled in the art, they are all deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, related personnel obviously can not depart from content of the present invention, spirit and scope methods and applications as herein described are changed or suitably change with combination, realize and apply the technology of the present invention.
A kind of halogen material formula of heat-clearing and fire-reducing, be made up of spice and flavoring, described flavoring is by the rock sugar of 30 ~ 40 weight portions, the monosodium glutamate of 5 ~ 10 weight portions and the salt composition of 6 ~ 15 weight portions, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.5 ~ 3 weight portion, hawthorn 0.5 ~ 3 weight portion, the red sage root 0.5 ~ 3 weight portion, reticulate millettia 0.5 ~ 3 weight portion, the raw Radix Astragali 0.5 ~ 3 weight portion, cogongrass rhizome 2 ~ 4 weight portion, radix pseudostellariae 2 ~ 4 weight portion, the root of herbaceous peony 2 ~ 4 weight portion, cultivated land 2 ~ 4 weight portion, the tuber of dwarf lilyturf 2 ~ 4 weight portion, the dried rhizome of rehmannia 2 ~ 4 weight portion, baked ginger 2 ~ 4 weight portion, Chinese cassia tree 2 ~ 4 weight portion, Sheng Puying 2 ~ 4 weight portion, matrimony vine 0.5 ~ 3 weight portion.
Several embodiments of the invention are below provided:
Embodiment 1: described flavoring is made up of the salt of the rock sugar of 35 weight portions, the monosodium glutamate of 8 weight portions and 9 weight portions, and described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, raw Pu Ying 3 weight portion, matrimony vine 2 weight portion.
The process using the halogen material formula of the present embodiment to prepare the Cold spiced duck palm comprises the following steps:
The first step, standby material of selecting materials: get fresh duck's foot, thaw after cleaning, put into boiling water and boil; Then cut by duck's foot with blade, take out duck's foot bone, duck's foot is for subsequent use after cleaning.
Second step, configuration bittern: by Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, raw Pu Ying 3 weight portion, the matrimony vine 2 weight portion water of putting into 1000 weight portions boils 80 minutes.
3rd step, feeds intake: the duck's foot after washing that cuts open of 600 weight portions is put into the bittern that second step boils, then adds the flavoring be made up of the monosodium glutamate of the rock sugar of 35 weight portions, 8 weight portions and the salt of 9 weight portions.
4th step, stew in soy sauce: boil 30 minutes under the batch mixing in the 3rd step is placed in 100 DEG C of temperature, boils 60 ~ 100 minutes at 70 DEG C of temperature afterwards again.
5th step, sterilization processing: the duck's foot through the 4th step stew in soy sauce is pulled out in bittern, afterwards described duck's foot is positioned in a supercritical fluid extraction equipment, and contact 60 minutes with an overcritical sterilant fluid, wherein, described overcritical sterilant fluid contains the supercritical carbon dioxide fluid that percentage by weight is the ethanol of 0.5% and the acetic acid of 0.5%, and the operating temperature of supercritical carbon dioxide fluid is 55 DEG C, operating pressure be 1500 ft lbfs per square inch.
6th step, feeding encapsulates, and directly puts into shape food container machine and carry out vacuum packaging in supercritical fluid extraction equipment after being taken out by duck's foot.
Wherein, as a more preferred scheme, when in the 5th step, duck's foot contacts with overcritical sterilant fluid, the weight ratio 1/2 ~ 1/1 of described duck's foot and described overcritical sterilant fluid.
Wherein, as a more preferred scheme, when in the 5th step, duck's foot contacts with described supercritical carbon dioxide fluid, described supercritical fluid extraction equipment supplements new supercritical carbon dioxide fluid with the infusion rate of 80 milliliters per minute, to replace the supercritical carbon dioxide fluid of the contacted duck's foot of a part.
Embodiment two: the embodiment of the present embodiment is substantially identical with embodiment one, its difference is: described flavoring is by the rock sugar of 30 weight portions, the monosodium glutamate of 5 weight portions and the salt composition of 6 weight portions, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.5 weight portion, hawthorn 0.5 weight portion, the red sage root 0.5 weight portion, reticulate millettia 0.5 weight portion, the raw Radix Astragali 0.5 weight portion, cogongrass rhizome 2 weight portion, radix pseudostellariae 2 weight portion, the root of herbaceous peony 2 weight portion, cultivated land 2 weight portion, the tuber of dwarf lilyturf 2 weight portion, the dried rhizome of rehmannia 2 weight portion, baked ginger 2 weight portion, Chinese cassia tree 2 weight portion, Sheng Puying 2 weight portion, matrimony vine 0.5 weight portion.
Embodiment three: the embodiment of the present embodiment is substantially identical with embodiment one, its difference is: described flavoring is by the rock sugar of 40 weight portions, the monosodium glutamate of 10 weight portions and the salt composition of 15 weight portions, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 3 weight portion, hawthorn 3 weight portion, the red sage root 3 weight portion, reticulate millettia 3 weight portion, the raw Radix Astragali 3 weight portion, cogongrass rhizome 4 weight portion, radix pseudostellariae 4 weight portion, the root of herbaceous peony 4 weight portion, cultivated land 4 weight portion, the tuber of dwarf lilyturf 4 weight portion, the dried rhizome of rehmannia 4 weight portion, baked ginger 4 weight portion, Chinese cassia tree 4 weight portion, Sheng Puying 4 weight portion, matrimony vine 3 weight portion.
Slap preparation method with existing halogen material formula and Cold spiced duck to compare, the present invention has following beneficial effect: the bittern using halogen material formula of the present invention to prepare the Cold spiced duck palm adopting the inventive method obtained, not only the crisp meat of skin is tender, taste is abundant, fragrance is pure, fully can cater to popular taste, and obviously can have effect of heat-clearing and fire-reducing, substantially there will not be and edible too much cause halitosis, canker sore etc. to get angry symptom, eater can relievedly go to taste heartily.In addition, through the market survey of the applicant, the Cold spiced duck palm that edible the inventive method is obtained, to the symptoms of getting angry such as swelling and aching of gum, constipation, bleeding gums have to a certain extent alleviate effect.
In addition, the method making the Cold spiced duck palm in the present invention adopts supercritical carbon dioxide fluid to carry out sterilization processing, can under the activity not affecting thermal sensitivity nutritional labeling useful to absorption of human body in the Cold spiced duck palm, reach preferably bactericidal effect further, greatly can reduce sterilization process Middle nutrition ingredients from lossing, make the Cold spiced duck palm after packing have with packaging before Cold spiced duck slap basically identical nutritional cost, and relatively can extend the shelf-life of food.
Above are only the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.
Claims (5)
1. the halogen material formula of a heat-clearing and fire-reducing, be made up of spice and flavoring, described flavoring is by the rock sugar of 30 ~ 40 weight portions, the monosodium glutamate of 5 ~ 10 weight portions and the salt composition of 6 ~ 15 weight portions, it is characterized in that, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.5 ~ 3 weight portion, hawthorn 0.5 ~ 3 weight portion, the red sage root 0.5 ~ 3 weight portion, reticulate millettia 0.5 ~ 3 weight portion, the raw Radix Astragali 0.5 ~ 3 weight portion, cogongrass rhizome 2 ~ 4 weight portion, radix pseudostellariae 2 ~ 4 weight portion, the root of herbaceous peony 2 ~ 4 weight portion, cultivated land 2 ~ 4 weight portion, the tuber of dwarf lilyturf 2 ~ 4 weight portion, the dried rhizome of rehmannia 2 ~ 4 weight portion, baked ginger 2 ~ 4 weight portion, Chinese cassia tree 2 ~ 4 weight portion, Sheng Puying 2 ~ 4 weight portion, matrimony vine 0.5 ~ 3 weight portion.
2. a kind of anti-bittern of joining beer allergy as claimed in claim 1, it is characterized in that: described flavoring is by the rock sugar of 35 weight portions, the monosodium glutamate of 8 weight portions and the salt composition of 9 weight portions, described spice is made up of the raw material of following weight portion: Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, Sheng Puying 3 weight portion, matrimony vine 2 weight portion.
3. make a method for the Cold spiced duck palm, it is characterized in that, comprise the following steps: a, standby material of selecting materials: get fresh duck's foot, thaw after cleaning, put into boiling water and boil; Then cut by duck's foot with blade, take out duck's foot bone, duck's foot is for subsequent use after cleaning; B, configuration bittern: Radix Angelicae Sinensis 0.6 weight portion, hawthorn 1 weight portion, the red sage root 0.8 weight portion, reticulate millettia 0.6 weight portion, the raw Radix Astragali 0.8 weight portion, cogongrass rhizome 0.8 weight portion, radix pseudostellariae 3 weight portion, the root of herbaceous peony 3 weight portion, cultivated land 3 weight portion, the tuber of dwarf lilyturf 3 weight portion, the dried rhizome of rehmannia 3 weight portion, baked ginger 3 weight portion, Chinese cassia tree 3 weight portion, raw Pu Ying 3 weight portion, the matrimony vine 2 weight portion water of putting into 1000 weight portions boils 80 minutes; C, to feed intake: the duck's foot after washing that cuts open of 600 weight portions is put into the bittern that step b boils, then adds the flavoring be made up of the monosodium glutamate of the rock sugar of 35 weight portions, 8 weight portions and the salt of 9 weight portions; D, stew in soy sauce: boil 30 minutes under the batch mixing in step c being placed in 100 DEG C of temperature, boil 60 ~ 100 minutes at 70 DEG C of temperature afterwards again; E, sterilization processing: the duck's foot through steps d stew in soy sauce is pulled out in bittern, afterwards described duck's foot is positioned in a supercritical fluid extraction equipment, and contact 60 minutes with an overcritical sterilant fluid, wherein, described overcritical sterilant fluid contains the supercritical carbon dioxide fluid that percentage by weight is the ethanol of 0.5% and the acetic acid of 0.5%, the operating temperature of supercritical carbon dioxide fluid is 55 DEG C, operating pressure be 1500 ft lbfs per square inch; F, feeding encapsulate, and directly put into shape food container machine and carry out vacuum packaging in supercritical fluid extraction equipment after being taken out by duck's foot.
4. as claimed in claim 3 a kind of make Cold spiced duck the palm method, it is characterized in that: when in step e, duck's foot contacts with overcritical sterilant fluid, the weight ratio 1/2 ~ 1/1 of described duck's foot and described overcritical sterilant fluid.
5. as claimed in claim 4 a kind of make Cold spiced duck the palm method, it is characterized in that: when in step e, duck's foot contacts with described supercritical carbon dioxide fluid, described supercritical fluid extraction equipment supplements new supercritical carbon dioxide fluid with the infusion rate of 80 milliliters per minute, to replace the supercritical carbon dioxide fluid of the contacted duck's foot of a part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410461934.5A CN104256475B (en) | 2014-09-12 | 2014-09-12 | A kind of method making the Cold spiced duck palm |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410461934.5A CN104256475B (en) | 2014-09-12 | 2014-09-12 | A kind of method making the Cold spiced duck palm |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104256475A true CN104256475A (en) | 2015-01-07 |
| CN104256475B CN104256475B (en) | 2016-08-24 |
Family
ID=52148161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410461934.5A Expired - Fee Related CN104256475B (en) | 2014-09-12 | 2014-09-12 | A kind of method making the Cold spiced duck palm |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256475B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489060A (en) * | 2015-01-27 | 2015-04-08 | 永安市宏安经济发展有限公司 | Cold storage quick-freezing technology of Chinese yam |
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN104757576A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Method for preparing spiced duck flippers |
| CN105166965A (en) * | 2015-04-28 | 2015-12-23 | 安徽先知缘食品有限公司 | Making method of spiced duck intestine |
| CN105707822A (en) * | 2016-03-09 | 2016-06-29 | 杨琳 | Composition capable of clearing heat and decreasing internal heat for spiced eggs and preparation method of composition |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586288A (en) * | 2004-09-28 | 2005-03-02 | 杨学君 | Internal heat reducing fragrant specific medicinal food seasoning and its producing process |
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN103798800A (en) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | Figwort root hot-pot flavoring capable of clearing heat and detoxifying and production method thereof |
| TW201424778A (en) * | 2012-12-22 | 2014-07-01 | Univ Nat Pingtung Sci & Tech | Sterilization method for powder and particulate substance |
-
2014
- 2014-09-12 CN CN201410461934.5A patent/CN104256475B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586288A (en) * | 2004-09-28 | 2005-03-02 | 杨学君 | Internal heat reducing fragrant specific medicinal food seasoning and its producing process |
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| TW201424778A (en) * | 2012-12-22 | 2014-07-01 | Univ Nat Pingtung Sci & Tech | Sterilization method for powder and particulate substance |
| CN103798800A (en) * | 2014-03-05 | 2014-05-21 | 哈尔滨灵椿味道食品开发有限公司 | Figwort root hot-pot flavoring capable of clearing heat and detoxifying and production method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 刘琳等: "调理肉制品保鲜技术研究进展", 《肉类研究》, no. 5, 31 May 2008 (2008-05-31) * |
| 奚彩崑: "活血化瘀法治疗牙龈出血", 《江苏中医杂志》, no. 3, 31 March 1984 (1984-03-31) * |
| 孙源源: "对超临界C02用作肉及肉制品杀菌剂的探讨", 《肉类研究》, no. 3, 31 March 2009 (2009-03-31), pages 74 - 77 * |
| 潘文昭: "中药卤水料的祛病健身作用", 《农村新技术》, no. 15, 31 August 2010 (2010-08-31), pages 43 - 44 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522714A (en) * | 2015-01-26 | 2015-04-22 | 安徽淮商商业管理集团股份有限公司 | Preparation method of flavored duck feet |
| CN104489060A (en) * | 2015-01-27 | 2015-04-08 | 永安市宏安经济发展有限公司 | Cold storage quick-freezing technology of Chinese yam |
| CN104757576A (en) * | 2015-03-29 | 2015-07-08 | 安徽先知缘食品有限公司 | Method for preparing spiced duck flippers |
| CN105166965A (en) * | 2015-04-28 | 2015-12-23 | 安徽先知缘食品有限公司 | Making method of spiced duck intestine |
| CN105707822A (en) * | 2016-03-09 | 2016-06-29 | 杨琳 | Composition capable of clearing heat and decreasing internal heat for spiced eggs and preparation method of composition |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104256475B (en) | 2016-08-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104256475B (en) | A kind of method making the Cold spiced duck palm | |
| CN105559016A (en) | Method for manufacturing shrike meat paste with rhizoma atractylodis flavor | |
| CN106616823A (en) | Hotpot condiment | |
| CN103859337A (en) | Spice bag for eliminating smell of mutton | |
| CN105581267A (en) | Preparation method of radix puerariae flavored shrike meat loaf | |
| CN105557894A (en) | Making method of leiognathus bindus, radix gentianae and high-calcium vegetable bread | |
| CN105851870A (en) | Hot and spicy gluten strip and preparation method thereof | |
| CN104082770A (en) | Duck soup marinated chicken claws and preparation method thereof | |
| CN102318874B (en) | Cistanche salsa fresh-keeping method | |
| CN111802615A (en) | Healthy spicy hotpot condiment and preparation method thereof | |
| KR101923863B1 (en) | Method for manufacturing roasted boiled chicken having rich meat juice and roasted boiled chicken manufactured by the same | |
| CN103932042A (en) | Stomach warming and cold dispelling ginger noodle and preparation method thereof | |
| CN104222987B (en) | Reduce the halogen material of tannic acid content and adopt this halogen material to make the method for spiced egg | |
| CN103598600A (en) | Beef product capable of dispelling wind and cold, and preparation method thereof | |
| KR102170950B1 (en) | Manufacturing method of loach soup and loach soup therefrom | |
| CN104172054A (en) | Brine for rice noodles | |
| CN104187766A (en) | Orange-flavored beef slices and preparation method thereof | |
| CN104082762A (en) | Seafood flavored spiced chicken claws and preparation method thereof | |
| CN104223151A (en) | Marinating spice formula capable of protecting liver and dispelling effects of alcohol and method for producing marinated chicken feet by using formula | |
| CN106261838A (en) | Pig Feet Seasoned with Soy Sauce and processing technology thereof | |
| CN105831590A (en) | Arenga pinnata health noodle and production method thereof | |
| CN105455032A (en) | Making method of matsutake-flavored shrike stewed meat | |
| CN105249421A (en) | Sauce containing fragrant and crunchy water bamboo | |
| CN104256466A (en) | Preparation method of brine for rice noodles | |
| CN103932142A (en) | Brine formula of rice noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160824 Termination date: 20210912 |