CN104323311A - Preparation method of braised duck wings with beer - Google Patents
Preparation method of braised duck wings with beer Download PDFInfo
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- CN104323311A CN104323311A CN201410638833.0A CN201410638833A CN104323311A CN 104323311 A CN104323311 A CN 104323311A CN 201410638833 A CN201410638833 A CN 201410638833A CN 104323311 A CN104323311 A CN 104323311A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—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
- A23L13/55—Treatment of original pieces or parts
-
- 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
-
- 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 discloses a preparation method of braised ducks wings with beer. The preparation method of braised duck wings with beer comprises the following steps: preparing spices and seasonings of brine, wrapping the spices by gauze and adding the spices into water, then adding the seasonings, heating, boiling and stewing for one hour; blanching duck wings in hot water, then pouring the duck wings in the cooled brine, and pickling for 1-3 hours; adding soybean sauce into the pickled brine, boiling for 5 minutes to obtain marinade, putting the pickled duck wings in the boiling marinade for marinating for 20-30 minutes, adding beer during marinating, turning off the fire, continuously immersing the duck wings in the marinade for 20-25 minutes, fishing the duck wings out of the marinade, draining off water, sealing in vacuum, sterilizing and airing. According to the braised ducks wing with beer, the beer and the duck wings ingeniously cooperate with each other; the synergy effect of the beer and the duck wings are fully played; the beer contains a plurality of antioxidant substances; the skin aging is slowed down; the duck wings have the health functions of tonifying qi and deficiency, reducing blood fat, removing humidity and dysthesia, appetizing, tonifying spleen and the like; the duck wings belong to green and healthy snack food.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of beer duck wing.
Background technology
Duck nature and flavor are sweet, cold, enter lung stomach kidney, have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease heat, consumer edema, stop hot dysentery, the effect such as relieving cough and reducing sputum.B family vitamin contained by duck and vitamin E many compared with other meats, be highly resistant to athlete's foot, neuritis and inflammation, can also be anti-ageing.Containing the nicotinic acid compared with horn of plenty in duck, it is one of composition forming two kinds of important coenzyme in human body, has protective effect to heart disease patients such as miocardial infarctions.Stewed meat products is the fine work of Chinese tradition cooking culture, is also current fastest-rising Chinese style meat products type.Because of its color, fragrance, mouthfeel, moulding is unique and deeply like by consumer, has and eats crowd widely.And beer is nutritious, have the title of " liquid bread ".Beer contains volume and several amino acids; Containing V in beer
b1, V
b2, V
b6and V
cdeng multivitamin; The ethanol in proper amount contained in beer can help drink, and person resists angiocardiopathy; Containing multiple antioxygen material in beer, contribute to skin delaying senility.This course of present beer duck also engenders in each grand hotel and restaurant, and dark liking by consumers in general, but substantially all beer ducks are all traditional workshop-based processings, without concrete composition and engineering parameter, cannot realize suitability for industrialized production.Therefore, for carrying forward the cooking culture of Chinese nation's brilliance, for the modernization of beer duck wing and suitability for industrialized production provide foundation, study the processing technology of science, optimization processing technology parameter, quantitative factory formula, product carries out vacuum packaging.
Summary of the invention
Technical problem to be solved by this invention is all that traditional workshop-based processing cannot realize suitability for industrialized production for existing beer duck, provides a kind of preparation method of beer duck wing.
For achieving the above object, the present invention is by the following technical solutions:
A preparation method for beer duck wing, step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.05 ~ 0.2 part, tsaoko 0.1 ~ 0.4 part, spiceleaf 0.01 ~ 0.05 part, anise 0.1 ~ 0.5 part, mountain naphthalene 0.05 ~ 0.1 part, 0.2 ~ 0.6 part, Chinese prickly ash, fennel seeds 0.05 ~ 0.2 part, 0.1 ~ 0.5 part, cassia bark, fructus amomi 0.05 ~ 0.2 part; Flavoring by following components by weight percent preparation bittern: salt 0.5 ~ 1 part, white sugar 1.5 ~ 3 parts, monosodium glutamate 0.2 ~ 0.5 part, cooking wine 0.2 ~ 0.6 part, ginger 0.5 ~ 3 part, green onion 0.5 ~ 3 part, garlic 0.5 ~ 3 part;
(2) bittern is made: spice bundle is got up to put into the water that parts by weight are 90 ~ 100 parts, then flavoring is added, boiling boiling 1h is kept after heating, bittern is along with the increase of brew time, color becomes dark reddish brown from shallow shiny red, thick gravy becomes more and more muddy, the inside has impurity floating, spice taste becomes more and more stronger, there is very strong pungent sense, in mouth, the duration is longer, after completing, bittern is bronzing, thick gravy is muddy, there is strong spice taste, a suspension is had inside thick gravy, aftertaste has pungent sense, in mouth, the duration is long,
(3) pickle: weight be divided into the duck wing hot water of 20 ~ 25 parts to scald, then pour in the bittern cooled, stir, bittern answers dipped duck wing, and salting period is 1 ~ 3h;
(4) stew in soy sauce: stew in soy sauce: add the soy sauce that parts by weight are 1.5 ~ 3 parts in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 20 ~ 30min under the condition of 130 DEG C, add the beer that parts by weight are 30 ~ 40 parts during stew in soy sauce 15min, after closing fire, duck wing continues to soak 20 ~ 25min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 15 ~ 20min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation;
(6) dry: dry in ventilation after sterilization.
Preferably, the spice of bittern is prepared in described step (1) by following components by weight percent: nutmeg 0.1 part, tsaoko 0.2 part, spiceleaf 0.03 part, anise 0.2 part, mountain naphthalene 0.08 part, 0.3 part, Chinese prickly ash, fennel seeds 0.15 part, 0.2 part, cassia bark, fructus amomi 0.12 part.
Preferably, the condiment of bittern is prepared in described step (1) by following components by weight percent: salt 0.8 part, white sugar 2 parts, monosodium glutamate 0.3 part, cooking wine 0.4 part, ginger 1.5 parts, green onion 1.5 parts, garlic 1.5 parts.
In 0.5h, sterilization is carried out after described step (5) vacuum seal.
Beneficial effect of the present invention: the beer duck wing that (1) the present invention makes, its color and luster is bright dark reddish brown, and surface is moist, and dry wet suitable, the degree of saltiness is suitable for, and the harmony of fragrance is good, has beer taste, and meat is tight, without fiber sense, without visible foreign; (2) by beer and the ingenious collocation of duck wing, the cooperative effect of beer and duck wing is given full play to, containing V in beer
b1, V
b2, V
b6and V
cdeng multivitamin, the ethanol in proper amount contained in beer can help drink, and person resists angiocardiopathy, containing multiple antioxygen material in beer, contribute to skin delaying senility, duck wing has beneficial gas qi-restoratives simultaneously, and reducing blood lipid and dehumidifying go to be tired of, the health-care efficacies such as Appetizing spleen-tonifying; (3) do not add any artificial preservative when beer duck wing of the present invention is produced, only select pure natural spice and food materials, the products taste produced is good, belongs to the leisure food of green health.
Detailed description of the invention
Embodiment 1
A preparation method for beer duck wing, step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.05Kg, tsaoko 0.1Kg, spiceleaf 0.01Kg, anistree 0.1Kg, mountain naphthalene 0.05Kg, Chinese prickly ash 0.2Kg, fennel seeds 0.05Kg, cassia bark 0.1Kg, fructus amomi 0.05Kg; Flavoring by following components by weight percent preparation bittern: salt 0.5Kg, white sugar 1.5Kg, monosodium glutamate 0.2Kg, cooking wine 0.2Kg, ginger 0.5Kg, green onion 0.5Kg, garlic 0.5Kg;
(2) bittern is made: water spice bundle being got up to put into 90Kg, then flavoring is added, boiling boiling 1h is kept after heating, bittern is along with the increase of brew time, color becomes dark reddish brown from shallow shiny red, thick gravy becomes more and more muddy, and the inside has impurity floating, and spice taste becomes more and more stronger, there is very strong pungent sense, in mouth, the duration is longer, and after completing, bittern is bronzing, and thick gravy is muddy, there is strong spice taste, have a suspension inside thick gravy, aftertaste has pungent sense, and in mouth, the duration is long;
(3) pickle: weight be divided into the duck wing hot water of 20Kg to scald, then pour in the bittern cooled, stir, bittern answers dipped duck wing, and salting period is 1h;
(4) stew in soy sauce: stew in soy sauce: the soy sauce adding 1.5Kg in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 20min under the condition of 130 DEG C, add 30 ~ 40Kg beer during stew in soy sauce 15min, after closing fire, duck wing continues to soak 20min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 15min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation;
(6) dry: dry in ventilation after sterilization.
Embodiment 2
A preparation method for beer duck wing, step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.2Kg, tsaoko 0.4Kg, spiceleaf 0.05Kg, anistree 0.5Kg, mountain naphthalene 0.1Kg, Chinese prickly ash 0.6Kg, fennel seeds 0.2Kg, cassia bark 0.5Kg, fructus amomi 0.2Kg; Flavoring by following components by weight percent preparation bittern: salt 1Kg, white sugar 3Kg, monosodium glutamate 0.5Kg, cooking wine 0.6Kg, ginger 3Kg, green onion 3Kg, garlic 3Kg;
(2) bittern is made: water spice bundle being got up to put into 100Kg, then flavoring is added, boiling boiling 1h is kept after heating, bittern is along with the increase of brew time, color becomes dark reddish brown from shallow shiny red, thick gravy becomes more and more muddy, and the inside has impurity floating, and spice taste becomes more and more stronger, there is very strong pungent sense, in mouth, the duration is longer, and after completing, bittern is bronzing, and thick gravy is muddy, there is strong spice taste, have a suspension inside thick gravy, aftertaste has pungent sense, and in mouth, the duration is long;
(3) pickle: weight be divided into the duck wing hot water of 25Kg to scald, then pour in the bittern cooled, stir, bittern answers dipped duck wing, and salting period is 3h;
(4) stew in soy sauce: stew in soy sauce: the soy sauce adding 3Kg in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 30min under the condition of 130 DEG C, add 40Kg beer during stew in soy sauce 15min, after closing fire, duck wing continues to soak 25min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 20min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation;
(6) dry: dry in ventilation after sterilization.
Embodiment 3
A preparation method for beer duck wing, step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.1Kg, tsaoko 0.2Kg, spiceleaf 0.03Kg, anistree 0.3Kg, mountain naphthalene 0.06Kg, Chinese prickly ash 0.5Kg, fennel seeds 0.1Kg, cassia bark 0.4Kg, fructus amomi 0.1Kg; Flavoring by following components by weight percent preparation bittern: salt 0.6Kg, white sugar 2Kg, monosodium glutamate 0.3Kg, cooking wine 0.5Kg, ginger 2Kg, green onion 1.5Kg, garlic 2.5Kg;
(2) bittern is made: water spice bundle being got up to put into 95Kg, then flavoring is added, boiling boiling 1h is kept after heating, bittern is along with the increase of brew time, color becomes dark reddish brown from shallow shiny red, thick gravy becomes more and more muddy, and the inside has impurity floating, and spice taste becomes more and more stronger, there is very strong pungent sense, in mouth, the duration is longer, and after completing, bittern is bronzing, and thick gravy is muddy, there is strong spice taste, have a suspension inside thick gravy, aftertaste has pungent sense, and in mouth, the duration is long;
(3) pickle: weight be divided into the duck wing hot water of 22Kg to scald, then pour in the bittern cooled, stir, bittern answers dipped duck wing, and salting period is 2.5h;
(4) stew in soy sauce: stew in soy sauce: the soy sauce adding 2.5Kg in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 25min under the condition of 130 DEG C, add 35Kg beer during stew in soy sauce 15min, after closing fire, duck wing continues to soak 23min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 18min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation;
(6) dry: dry in ventilation after sterilization.
Embodiment 4
A preparation method for beer duck wing, step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.1Kg, tsaoko 0.2Kg, spiceleaf 0.03Kg, anistree 0.2Kg, mountain naphthalene 0.08Kg, Chinese prickly ash 0.3Kg, fennel seeds 0.15Kg, cassia bark 0.2Kg, fructus amomi 0.12Kg; Condiment by following components by weight percent preparation bittern: salt 0.8Kg, white sugar 2Kg, monosodium glutamate 0.3Kg, cooking wine 0.4Kg, ginger 1.5Kg, green onion 1.5Kg, garlic 1.5Kg.
(2) bittern is made: water spice bundle being got up to put into 100Kg, then flavoring is added, boiling boiling 1h is kept after heating, bittern is along with the increase of brew time, color becomes dark reddish brown from shallow shiny red, thick gravy becomes more and more muddy, and the inside has impurity floating, and spice taste becomes more and more stronger, there is very strong pungent sense, in mouth, the duration is longer, and after completing, bittern is bronzing, and thick gravy is muddy, there is strong spice taste, have a suspension inside thick gravy, aftertaste has pungent sense, and in mouth, the duration is long;
(3) pickle: weight be divided into the duck wing hot water of 24Kg to scald, then pour in the bittern cooled, stir, bittern answers dipped duck wing, and salting period is 3h;
(4) stew in soy sauce: stew in soy sauce: the soy sauce adding 2Kg in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 24min under the condition of 130 DEG C, add 33Kg beer during stew in soy sauce 15min, after closing fire, duck wing continues to soak 22min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, should constant temperature sterilization under 121 DEG C of conditions as early as possible, constant temperature time 16min, according to the requirement of products to be packaged to vacuum, setting pumpdown time, heat time, the sealing of heating-up temperature final vacuum, note checking seal quality situation;
(6) dry: dry in ventilation after sterilization.
Claims (4)
1. a preparation method for beer duck wing, is characterized in that step is as follows:
(1) by the spice of following components by weight percent preparation bittern: nutmeg 0.05 ~ 0.2 part, tsaoko 0.1 ~ 0.4 part, spiceleaf 0.01 ~ 0.05 part, anise 0.1 ~ 0.5 part, mountain naphthalene 0.05 ~ 0.1 part, 0.2 ~ 0.6 part, Chinese prickly ash, fennel seeds 0.05 ~ 0.2 part, 0.1 ~ 0.5 part, cassia bark, fructus amomi 0.05 ~ 0.2 part; Flavoring by following components by weight percent preparation bittern: salt 0.5 ~ 1 part, white sugar 1.5 ~ 3 parts, monosodium glutamate 0.2 ~ 0.5 part, cooking wine 0.2 ~ 0.6 part, ginger 0.5 ~ 3 part, green onion 0.5 ~ 3 part, garlic 0.5 ~ 3 part;
(2) make bittern: spice bundle is got up to put into the water that parts by weight are 90 ~ 100 parts, then adds flavoring, after heating, keep boiling boiling 1h;
(3) pickle: be that the duck wing hot water of 20 ~ 25 parts is scalded by parts by weight, then pour in the bittern cooled, stir, bittern should dipped duck wing, and salting period is 1 ~ 3h;
(4) stew in soy sauce: add the soy sauce that parts by weight are 1.5 ~ 3 parts in the bittern after step (3) is pickled, boil 5min and obtain thick gravy, duck wing after pickling is put into the thick gravy of boiling, stew in soy sauce 20 ~ 30min under the condition of 130 DEG C, add the beer that parts by weight are 30 ~ 40 parts during stew in soy sauce 15min, after closing fire, duck wing continues to soak 20 ~ 25min in thick gravy;
(5) pack: duck wing good for stew in soy sauce is pulled out after draining, vacuum seal, constant temperature sterilization under 121 DEG C of conditions, constant temperature time 15 ~ 20min;
(6) dry: dry in ventilation after sterilization.
2. the preparation method of beer duck wing according to claim 1, is characterized in that: by the spice of following components by weight percent preparation bittern in described step (1): nutmeg 0.1 part, tsaoko 0.2 part, spiceleaf 0.03 part, anise 0.2 part, mountain naphthalene 0.08 part, 0.3 part, Chinese prickly ash, fennel seeds 0.15 part, 0.2 part, cassia bark, fructus amomi 0.12 part.
3. the preparation method of beer duck wing according to claim 1, is characterized in that: by the flavoring of following components by weight percent preparation bittern in described step (1): salt 0.8 part, white sugar 2 parts, monosodium glutamate 0.3 part, cooking wine 0.4 part, ginger 1.5 parts, green onion 1.5 parts, garlic 1.5 parts.
4. the preparation method of beer duck wing according to claim 1, is characterized in that: in 0.5h, carry out sterilization after described step (5) vacuum seal.
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| CN201410638833.0A CN104323311A (en) | 2014-11-13 | 2014-11-13 | Preparation method of braised duck wings with beer |
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| CN201410638833.0A CN104323311A (en) | 2014-11-13 | 2014-11-13 | Preparation method of braised duck wings with beer |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN104799336A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Pickled chilli chicken gizzard |
| CN105614730A (en) * | 2016-01-26 | 2016-06-01 | 泉州好地道食品有限责任公司 | Preparation method of vanilla marinated goose |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN107568618A (en) * | 2017-10-12 | 2018-01-12 | 江苏雨润肉食品有限公司 | A kind of sauced duck meat wing duck neck production technology |
-
2014
- 2014-11-13 CN CN201410638833.0A patent/CN104323311A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN104643125A (en) * | 2015-03-16 | 2015-05-27 | 周兵兵 | Processing method of duck wings |
| CN104799336A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Pickled chilli chicken gizzard |
| CN105614730A (en) * | 2016-01-26 | 2016-06-01 | 泉州好地道食品有限责任公司 | Preparation method of vanilla marinated goose |
| CN107568618A (en) * | 2017-10-12 | 2018-01-12 | 江苏雨润肉食品有限公司 | A kind of sauced duck meat wing duck neck production technology |
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Application publication date: 20150204 |