CN104643123A - Processing technology of turkey with sauce flavor - Google Patents
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- CN104643123A CN104643123A CN201510039906.9A CN201510039906A CN104643123A CN 104643123 A CN104643123 A CN 104643123A CN 201510039906 A CN201510039906 A CN 201510039906A CN 104643123 A CN104643123 A CN 104643123A
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Abstract
The invention relates to a processing technology of a turkey with the sauce flavor. The processing technology comprises the following steps of boiling soup stock; putting cleaned turkey meat in a pot with cold water, firstly removing blood bubbles after boiling, then boiling for 2-4 hours at 40-50 DEG C with a soft fire, adding crow, then further cooking for 3-5 hours, and then adding seasonings, such as table salt; boiling for 0.5-1 hour; cooling the cooked turkey meat, putting the cooled turkey meat into the soup stock at 70-90 DEG C in the step 1, soaking for 40-50 minutes, and fishing out; adding chili, chinese prickly ash, chicken paste, meat flavoring powder, and stirring; and packaging and sterilizing. According to the processing technology, the turkey meat is firstly subjected to unique high-temperature treatment, then the home-made unique soup stock is adopted for soaking, and finally materials are stirred; by a plurality of treatment links and the interaction of multiple ingredients, a processed turkey product is fresh and tender in meat quality, and is smooth in mouthfeel; moreover, bones are speared, the turkey product is convenient to eat, and the eating range of the turkey meat products is widened.
Description
Technical field
The present invention relates to a kind of processing technology of bird food, be specifically related to the processing technology of a kind of Sauce flavor turkey.
Background technology
The lean meat percentage of turkey meat is high, rich in protein, cholesterol is low, lean, protein content up to 30.5%, and is rich in several amino acids, and particularly methionine and lysine are all higher than other poultry, vitamin E and B family vitamin also rich content, have and improve body immunity and anti-ageing magical effect of waiting for a long time, therefore, the processing technology of research turkey meat is significant.
The processing method of known turkey is substantially identical with general baking poultry method, such as, informal voucher turkey is processed in the pretreatment comprised turkey carries out, again a certain amount of Chinese medicine and auxiliary material are put into after low baking temperature in boiling water gently boils and make former soup, informal voucher turkey is put into former soup, make coarse fodder after boiling with low baking temperature, carry out after coarse fodder being changed cutter baking or explode or smoked program is made cooked.
Although the turkey processing method that prior art discloses can meet certain needs, but still there is certain defect: the meat of the turkey goods after processing is coarse stiff, there is no the smooth sense of meat, and meat to take off bone poor, edible inconvenient.
Therefore, the processing method for turkey meat exists further to be improved and optimizes demand, and this is also one of study hotspot and emphasis in this technical field, especially the power that is accomplished of the present invention and starting point place.
Summary of the invention
In order to overcome the above-mentioned technical problem that prior art exists, the present inventor after having carried out a large amount of further investigations, thus completes the present invention.
The present invention is achieved through the following technical solutions, and in particular to the processing technology of a kind of Sauce flavor turkey, comprises the steps:
Step one, carry out boiling long-used soup according to water 140-180 weight portion, the Os Sus domestica 6-10 weight portion smashed, ginger section 2-4 weight portion, the Bulbus Allii Fistulosi 3-5 weight portion of cut-out, the leaf fat 8-12 weight portion of chopping and old hen, the number of elements of described old hen and the weight ratio of described water are 1:(60-100), according to a calculating when number of elements of described old hen is less than one;
Step 2, the turkey meat cold water cleaned up is cooked, boiledly first remove blood foam afterwards, little fiery 40-50 DEG C is boiled 2-4h again, add black crow formula to continue again to boil 3-5h, then with salt, rock sugar, compound, soy sauce, thick broad-bean sauce, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream and the delicious powder of fresh perfume (or spice) as condiment, described compound is stirred made by chickens' extract 4-6 weight portion, monosodium glutamate 3-5 weight portion, black pepper 0.2-0.4 weight portion;
Step 3, boiling 0.5-1h;
Step 4, after the cooling of well-done turkey meat, described in the step one putting into 70-90 DEG C, long-used soup soaks 40-50min, fishes for;
Step 5, according to the turkey meat of gained in step 4 with 10-30 listed as parts by weight, adds capsicum 180-220 weight portion, Chinese prickly ash 160-200 weight portion, chicken cream 110-130 weight portion, meat face powder 30-50 weight portion carries out spice;
Step 6, packaging, sterilization.
Preferably, in step, carry out boiling long-used soup according to cut into slices 3 weight portions, Bulbus Allii Fistulosi 4 weight portion of cut-out, leaf fat 10 weight portion of chopping and old hen of water 160 weight portion, Os Sus domestica 8 weight portion smashed, ginger, the number of elements of described old hen and the weight ratio of described water are 1:80.
Preferably, in step 2, little fiery 45 DEG C boil 3h after add black crow formula continue again to boil 4h.
Preferably, in step 2, the preparation process of described black crow formula is as follows: anistree 20 weight portions, three are draining after 10 weight portions, cassia bark 8 weight portion, fennel seeds 10 weight portion, tsaoko 10 weight portion, cloves 5 weight portion, fructus amomi 8 weight portion, Chinese prickly ash 10 weight portion, cardamom 12 weight portion, Lysimachia sikokiana 5 weight portion, spiceleaf 3 weight portion clear water soaking and washing how; Then enter pot together with red yeast rice 50 weight portion, add clear water 1200 weight portion and boil 1h, then remove slag, stay juice stand-by; Clean pot is got angry, put into refined oil 2000 weight portion, moderate heat 60-80 DEG C of heating, put into chilli 400 weight portion, ginger block 100 weight portion and green onion to save 120 weight portions and propagandize hotly, then add described juice, call in refined salt 200 weight portion and monosodium glutamate 15 weight portion boiled after little fiery 40-50 DEG C of infusion 0.5 hour again.
Preferably, in step 2, described compound is stirred made by chickens' extract 5 weight portion, monosodium glutamate 4 weight portion, black pepper 0.3 weight portion.
Preferably, in step 2, the percentage by weight of each condiment and described turkey meat is 2-3%.
Preferably, in step 4, after well-done turkey meat cooling, the described long-used soup putting into 80 DEG C soaks 45min.
Preferably, in step 4, be placed with material bag in described long-used soup, the turkey meat obtained according to step 3 is with 80 × 10
3listed as parts by weight, described material bag is by cloves 40 weight portion, spiceleaf 80 weight portion, anistree 320 weight portions, Chinese cassia tree 240 weight portion, Radix Glycyrrhizae 80 weight portion, dried orange peel 80 weight portion, fragrant seed 120 weight portion, tsaoko 400 weight portion, semen myristicae 80 weight portion, Chinese olive 80 weight portion, the banksia rose 40 weight portion, rhizoma zingiberis 80 weight portion, galingal 80 weight portion, fennel seeds 240 weight portion, kaempferia galamga 80 weight portion, root of Dahurain angelica sheet 320 weight portion, vanilla 60 weight portion, cortex acanthopanacis 40 weight portion, white bandit 320 weight portion, Fructus Amomi 80 weight portion, betel nut 120 weight portion, Chinese prickly ash 1200 weight portion and capsicum 2000 weight portion composition.
Preferably, in step 5, the turkey meat of gained in every 20 weight portion step 4, adds capsicum 200 weight portion, Chinese prickly ash 180 weight portion, chicken cream 120 weight portion, meat face powder 40 weight portion carries out spice.
Preferably, in step 6, described sterilization adopts 121 DEG C to keep 30min.
Compared with prior art, beneficial effect of the present invention is as follows: the present invention is by first carrying out unique level Four high-temperature process to turkey meat, homemade unique long-used soup is adopted to carry out high temperature 70-90 DEG C of immersion to turkey meat again, finally carry out spice, the interaction of being soaked by level Four high-temperature process link and long-used soup, make the fine and tender taste of the turkey goods after processing, smooth in taste, and meat takes off bone, instant, expands the edible range of turkey meat goods.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in detail.Following examples will contribute to those skilled in the art and understand the present invention further, but not limit the present invention in any form.It should be pointed out that to those skilled in the art, without departing from the inventive concept of the premise, some distortion and improvement can also be made.These all belong to protection scope of the present invention.
Os Sus domestica of the present invention adopts leg of pork bone; Old hen of the present invention refers to the female chicken supported more than 2 years, given birth to egg, especially incubates the female chicken of chicken; Thick broad-bean sauce of the present invention, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream, the delicious powder of fresh perfume (or spice), chickens' extract, meat face powder can be bought from disclosed market and acquire; Fragrant seed of the present invention refers to caraway seeds or scented tea; Fructus Amomi of the present invention has another name called fructus amomi or sweet fructus amomi.
Embodiment 1
The present embodiment relates to the processing technology of a kind of Sauce flavor turkey, is made up of following steps:
Step one, carry out boiling long-used soup according to cut into slices 3 weight portions, Bulbus Allii Fistulosi 4 weight portion of cut-out, leaf fat 10 weight portion of chopping and old hen of water 160 weight portion, Os Sus domestica 8 weight portion smashed, ginger, the number of elements of old hen and the weight ratio of described water are 1:80, namely adopt 2 old hens;
Step 2, the 80kg turkey meat cold water cleaned up is cooked, boiledly first remove blood foam (first order high-temperature process) afterwards, little fiery 45 DEG C are boiled 3h (second level high-temperature process) again, after add black crow formula continue again to boil 4h (third level high-temperature process), then with salt, rock sugar, compound, soy sauce, thick broad-bean sauce, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream and the delicious powder of fresh perfume (or spice) as condiment, the weight ratio of each condiment and turkey meat is 2%, and described compound is stirred made by chickens' extract 5g, monosodium glutamate 4g, black pepper 0.3g; The preparation method of described black crow formula is as follows: anistree 20g, three is draining after 10g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, cloves 5g, fructus amomi 8g, Chinese prickly ash 10g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 3g clear water soaking and washing how; Then enter pot together with red yeast rice 50g, add clear water 1200g and boil 1h, then remove slag, stay juice stand-by; Clean pot is got angry, and puts into refined oil 2000g, moderate heat 80 DEG C heating, puts into chilli 400g, ginger block 100g and green onion joint 120g propagandizes hotly, then adds described juice, call in refined salt 200g and monosodium glutamate 15g boiled after little fiery 50 DEG C of infusions 0.5 hour again;
Step 3, boiling 0.5h (fourth stage high-temperature process);
Step 4, after the cooling of well-done turkey meat, described in the step one putting into 80 DEG C, long-used soup soaks 45min, fishes for; Be placed with material bag in described long-used soup, the turkey meat obtained according to previous step is with 80 × 10
3g calculates, material bag is made up of cloves 40g, spiceleaf 80g, anistree 320g, Chinese cassia tree 240g, Radix Glycyrrhizae 80g, dried orange peel 80g, fragrant seed 120g, tsaoko 400g, semen myristicae 80g, Chinese olive 80g, banksia rose 40g, rhizoma zingiberis 80g, galingal 80g, fennel seeds 240g, kaempferia galamga 80g, root of Dahurain angelica sheet 320g, vanilla 60g, cortex acanthopanacis 40g, white bandit 320g, Fructus Amomi 80g, betel nut 120g, Chinese prickly ash 1200g, capsicum 2000g, ensures that last turkey meat goods are based on sweet taste, delicate flavour and sauce fragrance;
Step 5, the turkey meat obtained according to previous step calculates with every 20g, adds capsicum 200g, Chinese prickly ash 180g, chicken cream 120g, meat face powder 40g carry out spice;
Step 6, packaging, adopts 121 DEG C to keep 30min to carry out sterilization.
The fine and tender taste of the turkey meat goods that the present embodiment obtains, smooth in taste, Sauce flavor is pure, and meat takes off bone, instant, is suitable for most of crowd and eats.
Embodiment 2
The present embodiment relates to the processing technology of a kind of Sauce flavor turkey, is made up of following steps:
Step one, carry out boiling long-used soup according to water 140g, the Os Sus domestica 10g smashed, ginger section 2g, the Bulbus Allii Fistulosi 5g of cut-out, the leaf fat 8g of chopping and old hen, the number of elements of described old hen is 1:100 with the ratio of the g of described water, by a calculating when old hen is less than one, namely adopt 2 old hens;
Step 2, the 80kg turkey meat cold water cleaned up is cooked, boiledly first remove blood foam afterwards, little fiery 40 DEG C are boiled 4h again, add black crow formula to continue again to boil 3h, then with salt, rock sugar, compound, soy sauce, thick broad-bean sauce, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream and the delicious powder of fresh perfume (or spice) as condiment, the weight ratio of each condiment and described turkey meat is 3%, and described compound is stirred made by chickens' extract 4g, monosodium glutamate 5g, black pepper 0.2g; The preparation method of described black crow formula is as follows: anistree 20g, three is draining after 10g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, cloves 5g, fructus amomi 8g, Chinese prickly ash 10g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 3g clear water soaking and washing how; Then enter pot together with red yeast rice 50g, add clear water 1200g and boil 1h, then remove slag, stay juice stand-by; Clean pot is got angry, and puts into refined oil 2000g, moderate heat 70 DEG C heating, puts into chilli 400g, ginger block 100g and green onion joint 120g propagandizes hotly, then adds described juice, call in refined salt 200g and monosodium glutamate 15g boiled after little fiery 40 DEG C of infusions 0.5 hour again;
Step 3, boiling 1h; (whole turkey 1h, turkey annex 40min, turkey leisure food 30min)
Step 4, after the cooling of well-done turkey meat, described in the step one putting into 70 DEG C, long-used soup soaks 50min, fishes for;
Step 5, the turkey meat obtained according to previous step calculates with every 10g, adds capsicum 220g, Chinese prickly ash 160g, chicken cream 130g, meat face powder 30g carry out spice;
Step 6, packaging, adopts 121 DEG C to keep 30min to carry out sterilization.
The fine and tender taste of the turkey meat goods that the present embodiment obtains, smooth in taste, Sauce flavor is pure, and meat takes off bone, instant, is suitable for most of crowd and eats.
Embodiment 3
The present embodiment relates to the processing technology of a kind of Sauce flavor turkey, is made up of following steps:
Step one, carry out boiling long-used soup according to water 180g, the Os Sus domestica 6g smashed, ginger section 4g, the Bulbus Allii Fistulosi 3g of cut-out, the leaf fat 12g of chopping and old hen, the number of elements of described old hen is 1:60 with the ratio of the g of described water, namely adopts 3 old hens;
Step 2, the 80kg turkey meat cold water cleaned up is cooked, boiledly first remove blood foam afterwards, little fiery 50 DEG C are boiled 2h again, add black crow formula to continue again to boil 5h, then with salt, rock sugar, compound, soy sauce, thick broad-bean sauce, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream and the delicious powder of fresh perfume (or spice) as condiment, the weight ratio of each condiment and described turkey meat is 2%, and described compound is stirred made by chickens' extract 6g, monosodium glutamate 3g, black pepper 0.4g; The preparation method of described black crow formula is as follows: anistree 20g, three is draining after 10g, cassia bark 8g, fennel seeds 10g, tsaoko 10g, cloves 5g, fructus amomi 8g, Chinese prickly ash 10g, cardamom 12g, Lysimachia sikokiana 5g, spiceleaf 3g clear water soaking and washing how; Then enter pot together with red yeast rice 50g, add clear water 1200g and boil 1h, then remove slag, stay juice stand-by; Clean pot is got angry, and puts into refined oil 2000g, moderate heat 60 DEG C heating, puts into chilli 400g, ginger block 100g and green onion joint 120g propagandizes hotly, then adds described juice, call in refined salt 200g and monosodium glutamate 15g boiled after little fiery 50 DEG C of infusions 0.5 hour again;
Step 3, boiling 0.5h; (whole turkey 1h, turkey annex 40min, turkey leisure food 30min)
Step 4, after the cooling of well-done turkey meat, described in the step one putting into 90 DEG C, long-used soup soaks 40min, fishes for;
Step 5, the turkey meat obtained according to previous step calculates with every 30g, adds capsicum 180g, Chinese prickly ash 200g, chicken cream 110g, meat face powder 50g carry out spice;
Step 6, packaging, adopts 121 DEG C to keep 30min to carry out sterilization.
The fine and tender taste of the turkey meat goods that the present embodiment obtains, smooth in taste, Sauce flavor is pure, and meat takes off bone, instant, is suitable for most of crowd and eats.
Comparative example 1-4
Except the soaking temperature of long-used soup in step 4 is revised as except 60,65,95,100 DEG C, implement comparative example 1-4 in the same manner as example 1 respectively, the meat of the turkey goods of acquisition is coarse stiff, does not have the smooth sense of meat, and meat to take off bone poor, edible inconvenient.
Comparative example 5-8
Except the soaking temperature of long-used soup in step 4 is revised as except 60,65,95,100 DEG C, implement comparative example 5-8 in the same way as in example 2 respectively, the meat of the turkey goods of acquisition is coarse stiff, does not have the smooth sense of meat, and meat to take off bone poor, edible inconvenient.
Comparative example 9-12
Except the soaking temperature of long-used soup in step 4 is revised as except 60,65,95,100 DEG C, implement comparative example 9-12 in the mode identical with embodiment 3 respectively, the meat of the turkey goods of acquisition is coarse stiff, does not have the smooth sense of meat, and meat to take off bone poor, edible inconvenient.
From embodiment 1-3, when in step 4, the soaking temperature of long-used soup is 70-90 DEG C, the fine and tender taste of the turkey meat goods of acquisition, smooth in taste, Sauce flavor is pure, and meat takes off bone, instant, is suitable for most of crowd and eats; And when in comparative example 1-12, the soaking temperature of long-used soup is 60,65,95,100 DEG C, the meat of the turkey goods obtained is coarse stiff, there is no the smooth sense of meat, and meat to take off bone poor, edible inconvenient, in description of step four, the soaking temperature of long-used soup has material impact to the mouthfeel of final turkey meat goods and ease of use.
In addition, in prior art, often turkey meat is first put into the former soup boiling that incense accessory boils, then roasting fried or smoked program is made cooked, the present invention first carries out level Four high-temperature process (see embodiment 1) to turkey meat, and then adopting suitable high temperature long-used soup to soak, the two has essential distinction.
Above specific embodiments of the invention are described.It is to be appreciated that the present invention is not limited to above-mentioned particular implementation, those skilled in the art can make various distortion or amendment within the scope of the claims, and this does not affect flesh and blood of the present invention.
Claims (10)
1. a processing technology for Sauce flavor turkey, is characterized in that, comprises the steps:
Step one, carry out boiling long-used soup according to water 140-180 weight portion, the Os Sus domestica 6-10 weight portion smashed, ginger section 2-4 weight portion, the Bulbus Allii Fistulosi 3-5 weight portion of cut-out, the leaf fat 8-12 weight portion of chopping and old hen, the number of elements of described old hen and the weight ratio of described water are 1:(60-100);
Step 2, the turkey meat cold water cleaned up is cooked, boiledly first remove blood foam afterwards, little fiery 40-50 DEG C is boiled 2-4h again, add black crow formula to continue again to boil 3-5h, then with salt, rock sugar, compound, soy sauce, thick broad-bean sauce, chicken cream, pot-stewed fowl drifting fragrance cream, duck essence cream and the delicious powder of fresh perfume (or spice) as condiment, described compound is stirred made by chickens' extract 4-6 weight portion, monosodium glutamate 3-5 weight portion, black pepper 0.2-0.4 weight portion;
Step 3, boiling 0.5-1h;
Step 4, after the cooling of well-done turkey meat, described in the step one putting into 70-90 DEG C, long-used soup soaks 40-50min, fishes for;
Step 5, the turkey meat of gained in every 10-30 weight portion step 4, adds capsicum 180-220 weight portion, Chinese prickly ash 160-200 weight portion, chicken cream 110-130 weight portion, meat face powder 30-50 weight portion carries out spice;
Step 6, packaging, sterilization.
2. processing technology as claimed in claim 1, it is characterized in that, in step, carry out boiling long-used soup according to cut into slices 3 weight portions, Bulbus Allii Fistulosi 4 weight portion of cut-out, leaf fat 10 weight portion of chopping and old hen of water 160 weight portion, Os Sus domestica 8 weight portion smashed, ginger, the number of elements of described old hen and the weight ratio of described water are 1:80.
3. processing technology as claimed in claim 1, is characterized in that, in step 2, little fiery 45 DEG C boil 3h after add black crow formula continue again to boil 4h.
4. processing technology as claimed in claim 1, it is characterized in that, in step 2, the preparation process of described black crow formula is as follows: anistree 20 weight portions, three are draining after 10 weight portions, cassia bark 8 weight portion, fennel seeds 10 weight portion, tsaoko 10 weight portion, cloves 5 weight portion, fructus amomi 8 weight portion, Chinese prickly ash 10 weight portion, cardamom 12 weight portion, Lysimachia sikokiana 5 weight portion, spiceleaf 3 weight portion clear water soaking and washing how; Then enter pot together with red yeast rice 50 weight portion, add clear water 1200 weight portion and boil 1h, then remove slag, stay juice stand-by; Clean pot is got angry, put into refined oil 2000 weight portion, moderate heat 60-80 DEG C of heating, put into chilli 400 weight portion, ginger block 100 weight portion and green onion to save 120 weight portions and propagandize hotly, then add described juice, call in refined salt 200 weight portion and monosodium glutamate 15 weight portion boiled after little fiery 40-50 DEG C of infusion 0.5 hour again.
5. processing technology as claimed in claim 1, is characterized in that, in step 2, described compound is stirred made by chickens' extract 5 weight portion, monosodium glutamate 4 weight portion, black pepper 0.3 weight portion.
6. processing technology as claimed in claim 1, is characterized in that, in step 2, the percentage by weight of each condiment and described turkey meat is 2-3%.
7. processing technology as claimed in claim 1, is characterized in that, in step 4, after well-done turkey meat cooling, the described long-used soup putting into 80 DEG C soaks 45min.
8. processing technology as claimed in claim 1, is characterized in that, in step 4, be placed with material bag in described long-used soup, the turkey meat obtained according to step 3 is with 80 × 10
3listed as parts by weight, described material bag is by cloves 40 weight portion, spiceleaf 80 weight portion, anistree 320 weight portions, Chinese cassia tree 240 weight portion, Radix Glycyrrhizae 80 weight portion, dried orange peel 80 weight portion, fragrant seed 120 weight portion, tsaoko 400 weight portion, semen myristicae 80 weight portion, Chinese olive 80 weight portion, the banksia rose 40 weight portion, rhizoma zingiberis 80 weight portion, galingal 80 weight portion, fennel seeds 240 weight portion, kaempferia galamga 80 weight portion, root of Dahurain angelica sheet 320 weight portion, vanilla 60 weight portion, cortex acanthopanacis 40 weight portion, white bandit 320 weight portion, Fructus Amomi 80 weight portion, betel nut 120 weight portion, Chinese prickly ash 1200 weight portion and capsicum 2000 weight portion composition.
9. processing technology as claimed in claim 1, is characterized in that, in step 5, the turkey meat of gained in every 20 weight portion step 4, adds capsicum 200 weight portion, Chinese prickly ash 180 weight portion, chicken cream 120 weight portion, meat face powder 40 weight portion carry out spice.
10. processing technology as claimed in claim 1, is characterized in that, in step 6, described sterilization adopts 121 DEG C to keep 30min.
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| CN105166804A (en) * | 2015-08-06 | 2015-12-23 | 刘祖富 | Brine and preparation method thereof |
| CN105394696A (en) * | 2015-10-26 | 2016-03-16 | 曾宪根 | Salted duck preserving flavoring and preserving method thereof |
| CN105942420A (en) * | 2016-04-26 | 2016-09-21 | 韦白玲 | Marinade condiment |
| CN106360384A (en) * | 2016-08-29 | 2017-02-01 | 河南省淇县永达食业有限公司 | Manufacture method of licorice flavored chicken wishbones |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105166804A (en) * | 2015-08-06 | 2015-12-23 | 刘祖富 | Brine and preparation method thereof |
| CN105394696A (en) * | 2015-10-26 | 2016-03-16 | 曾宪根 | Salted duck preserving flavoring and preserving method thereof |
| CN105942420A (en) * | 2016-04-26 | 2016-09-21 | 韦白玲 | Marinade condiment |
| CN106360384A (en) * | 2016-08-29 | 2017-02-01 | 河南省淇县永达食业有限公司 | Manufacture method of licorice flavored chicken wishbones |
| CN109480207A (en) * | 2017-09-11 | 2019-03-19 | 梁庚活 | A kind of production method of rattan green pepper chicken |
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