CN104770752A - Coffee duck meat and preparation method thereof - Google Patents
Coffee duck meat and preparation method thereof Download PDFInfo
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- CN104770752A CN104770752A CN201510142478.2A CN201510142478A CN104770752A CN 104770752 A CN104770752 A CN 104770752A CN 201510142478 A CN201510142478 A CN 201510142478A CN 104770752 A CN104770752 A CN 104770752A
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- 235000016213 coffee Nutrition 0.000 title claims abstract description 39
- 235000013353 coffee beverage Nutrition 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000006439 Lemna minor Nutrition 0.000 title abstract description 15
- 235000013364 duck meat Nutrition 0.000 title abstract description 15
- 241000209501 Spirodela Species 0.000 title 1
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 71
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 18
- 239000008158 vegetable oil Substances 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 21
- 150000002367 halogens Chemical class 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000009461 vacuum packaging Methods 0.000 claims description 14
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 238000005453 pelletization Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 244000242291 Lemna paucicostata Species 0.000 abstract description 14
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 238000004140 cleaning Methods 0.000 abstract description 2
- 241000209140 Triticum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 235000013622 meat product Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000013594 poultry meat Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 102000003505 Myosin Human genes 0.000 description 1
- 108060008487 Myosin Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a coffee duck meat and a preparation method thereof, which belong to the food technical field. The coffee duck meat is prepared by using duck meat as raw material, and using five spice seasoning, coffee, vegetable oil and salt as auxiliary materials. The coffee duck meat is composed of the materials in parts by weight: 90-110 parts of duck meat, 1-2 parts of five spice seasoning, 30-40 parts of coffee, 10-20 parts of vegetable oil and 2-4 parts of salt. The coffee duck meat is prepared by the following steps: cleaning, washing, pickling, marinating, boiling, deboning, dicing, braising, cooling, packaging and sterilizing. The preparation method braises duck meat and coffee into the coffee duck meat to enable simultaneous eating of wheat and duck, so that dietary fiber is increased, greasy feel is relieved, and a new flavor is given to duck meat. The coffee duck meat is vacuum-packed, so that the prepared sauced and marinated duck meat food is convenient to carry and eat.
Description
Technical field
The invention belongs to food technology field, relate to a kind of stewed meat products, specifically a kind of coffee duck and preparation method thereof.
Background technology
Vacuum packaging sauced duck meat meat products is a kind of instant food that in actual life, people are often edible.The nutritive value of duck is very high, and the protein content in edible part duck is about 16%-25%, more much higher than poultry meat content.Duck protein is myosinogen and myosin mainly.Another part is proteose, and wherein containing water-soluble collagen and elastin laminin, also have a small amount of gelatin in addition, all the other are nonprotein nitrogen.Carnivorous nitrogenous extract is more, and taste is more delicious.In duck, nitrogenous extract is more than poultry meat, so duck is delicious.At present, common vacuum packaging sauced duck meat meat products preparation method is with fresh complete clean thorax duck for raw material, through cleaning, pickling, halogen boils, precooling, vacuum packaging, sterilization, warehouse-in, sale.Its shortcoming is that mouthfeel is greasy, nutrition is unbalanced.In addition, the local flavor of meat products is the key factor affecting consumer's purchase, along with the raising of people's living standard, while emphasizing the trophism of meat products, functional, healthy and safe property, the meat products of people's growing interest peculiar flavour, because plentiful pleasant meat flavor, meeting with joyful on people's sense organ can be given, thus affect the absorption of human body to nutritional labeling.And the local flavor of current most of Western-style Meat is generally obtained by simple interpolation essence and flavoring agent, fragrance is comparatively directly mellow and full not, and often head perfume (or spice) comparatively rushes and bottom note is not enough, eats in a large number to feel botheration.
Summary of the invention
The object of the present invention is to provide a kind of Duck Products of coffee taste, increase dietary fiber, balanced nutritious, the duck improving greasy feeling and preparation method thereof.
The present invention can be achieved through the following technical solutions:
A kind of coffee duck, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 90-110 weight portion, spices flavouring 1-2 weight portion, coffee 30-40 weight portion, vegetable oil 10-20 weight portion, salt 2-4 weight portion.
Further, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 100 weight portions, spices flavouring 1.5 weight portion, coffee 35 weight portion, vegetable oil 15 weight portion, salt 3 weight portion.
Described spices flavouring by weight ratio be the anise of 1.5-2:1-2:2-3:2-4:1-4:1-3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Concrete preparation method comprises the following steps:
A, clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, be placed in the Freezing room of 0-5 DEG C and pickle 4h, wherein the weight ratio of duck and salt is 45-48:1;
B, halogen boil: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40-60, and halogen boils to duck crisp rotten;
C, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, stir;
E, cooling, packaging: Step d products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
F, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food.
Also add 0.01g/kg natrium nitrosum in described step " a ", duck and salt, natrium nitrosum are mixed all.
Also add the flavoring of 1-1.5 weight portion in described step " d ", described flavoring is the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio.
In described step " f ", microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Beneficial effect of the present invention: preparation method of the present invention is by duck and coffee is braised makes coffee duck, adds dietary fiber, improves greasy feeling, impart novel taste, vacuum packaging, namely make the novel taste sauced duck meat meat product carried with instant.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
Formula: duck 10kg, spices flavouring 0.15kg, coffee 3.5kg, vegetable oil 1.5kg, salt 0.3kg, 0.01g/kg natrium nitrosum, 0.1kg flavoring,
Spices flavouring by weight ratio be the anise of 1.5:1:2:2:1:1, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:50, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Embodiment 2
Formula: duck 9kg, spices flavouring 0.1kg, coffee 3kg, vegetable oil 1kg, salt 0.2kg, 0.01g/kg natrium nitrosum, 0.2kg flavoring.
Spices flavouring by weight ratio be the anise of 2:2:3:4:4:3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Embodiment 3
Formula: duck 11kg, spices flavouring 0.2kg, coffee 4kg, vegetable oil 2kg, salt 0.4kg, 0.01g/kg natrium nitrosum, 0.3kg flavoring.
Spices flavouring by weight ratio be the anise of 2:1.5:2.5:3:3:2, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
Flavoring by weight ratio be the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract form.
Be made by following steps:
1, clean, pickle: get duck, clean up, the duck cleaned up and salt and natrium nitrosum are mixed thoroughly, is placed in the Freezing room of 0-5 DEG C and pickles 4h;
2, halogen boils: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:60, and halogen boils to duck crisp rotten;
3, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
4, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, add flavoring, stir;
5, cool, pack: above-mentioned steps products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
6, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food, microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
The selection of optimum formula: local flavor, institutional framework, mouthfeel are the key factors affecting food quality, the present invention selects best composition and engineering by experiment, and the coffee of coffee duck is strong, tissue tight, mouthfeel non-greasy.The present invention with fresh duck for raw material, according to embodiment step research formula for a product and technique on the impact of final products organoleptic indicator.
Table 1 is coffee duck organoleptic indicator evaluation criteria
Color, form, food sugariness, saline taste, food smell, food mouthfeel each side are integrated into following form by us, and follow from light to dense, the principle of growing out of nothing carries out objective evaluation to product:
Table 1
Claims (7)
1. a coffee duck, it is characterized in that, take duck as raw material, makes for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 90-110 weight portion, spices flavouring 1-2 weight portion, coffee 30-40 weight portion, vegetable oil 10-20 weight portion, salt 2-4 weight portion.
2. coffee duck according to claim 1, it is characterized in that, take duck as raw material, make for auxiliary material with spices flavouring, coffee, vegetable oil, salt, by weight, duck is 100 weight portions, spices flavouring 1.5 weight portion, coffee 35 weight portion, vegetable oil 15 weight portion, salt 3 weight portion.
3. the coffee duck according to claim 1 to 2 any one, it is characterized in that, described spices flavouring by weight ratio be the anise of 1.5-2:1-2:2-3:2-4:1-4:1-3, cassia bark, ginger, fennel seeds, Chinese prickly ash, capsicum mix the powdered seasonings formed.
4. the preparation method of the coffee duck according to claim 1 to 2 any one, it is characterized in that, the method specifically comprises the following steps:
A, clean, pickle: get duck, clean up, the duck cleaned up and salt are mixed thoroughly, be placed in the Freezing room of 0-5 DEG C and pickle 4h, wherein the weight ratio of duck and salt is 45-48:1;
B, halogen boil: with the duck after pickling for raw material, add spices flavouring and water, boiling under 100 DEG C of conditions, when halogen boils, material-water ratio is 1:40-60, and halogen boils to duck crisp rotten;
C, de-bone, pelletizing: well-done for halogen duck is carried out de-bone, removes bone; Duck after de-bone is cut into granular or sheet, and granular particle size is 2-4mm, and sheet thickness is 1-2mm;
D, braised system: by granular or sheet duck with make coffee in advance, vegetable oil is heated to 145-155 DEG C, stir;
E, cooling, packaging: Step d products obtained therefrom is cooled to less than 15 DEG C by vacuum precooling machine precooling or in 0 DEG C-5 DEG C cold wind tunnels, then carries out vacuum packaging;
F, sterilization: adopt microwave low-temperature heat or high-temperature sterilization to the product after vacuum packaging, pack with after cold water cooling in time after sterilizing, make instant food.
5. method according to claim 4, is characterized in that, also adds 0.01g/kg natrium nitrosum in described step " a ", and duck and salt, natrium nitrosum are mixed all.
6. method according to claim 4, is characterized in that, also adds the flavoring of 1-1.5 weight portion in described step " d ", and described flavoring is the capsicum of 1:2:1:3, Chinese prickly ash, monosodium glutamate, chickens' extract composition according to weight ratio.
7. method according to claim 4, is characterized in that, in described step " f ", microwave disinfection temperature is 75-90 DEG C, and high-temperature sterilization temperature is 110-125 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142478.2A CN104770752A (en) | 2015-03-27 | 2015-03-27 | Coffee duck meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510142478.2A CN104770752A (en) | 2015-03-27 | 2015-03-27 | Coffee duck meat and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104770752A true CN104770752A (en) | 2015-07-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510142478.2A Pending CN104770752A (en) | 2015-03-27 | 2015-03-27 | Coffee duck meat and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319366A (en) * | 2017-08-21 | 2017-11-07 | 安徽先知缘食品有限公司 | A kind of cardamom honey heat-clearing is relieved the effect of alcohol duck and preparation method thereof |
| CN107440008A (en) * | 2017-09-18 | 2017-12-08 | 程翀宇 | A kind of bark of eucommia lily paste flavor eel meat and preparation method thereof |
| CN107568645A (en) * | 2017-09-18 | 2018-01-12 | 程翀宇 | A kind of dendrobium kudzu eel meat and preparation method thereof |
| CN112544898A (en) * | 2020-12-23 | 2021-03-26 | 德宏黑柔咖啡有限公司 | Instant coffee chicken and making method thereof |
| MA63137A1 (en) * | 2023-11-15 | 2025-05-30 | Universite internationale d'Agadir - Universiapolis | The use of two mixing stages did not show any additional technical or functional characteristics compared to the use of single-stage mixing as described in document D1. |
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| WO2012047252A1 (en) * | 2010-10-04 | 2012-04-12 | Proteus Industries, Inc. | Process for reducing oil and fat content in cooked food with pea protein |
| CN103584145A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck meat and preparation method thereof |
| CN103689639A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Oyster mushroom dice and coffee sausage |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| CN104223156A (en) * | 2014-07-18 | 2014-12-24 | 高伟 | Fragrant coffee duck meat strips |
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2015
- 2015-03-27 CN CN201510142478.2A patent/CN104770752A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2012047252A1 (en) * | 2010-10-04 | 2012-04-12 | Proteus Industries, Inc. | Process for reducing oil and fat content in cooked food with pea protein |
| KR20140071619A (en) * | 2012-12-04 | 2014-06-12 | 코리아-덕(주) | Manufacturing Method For Smoking Of Duck Meat |
| CN103584145A (en) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | Wheat-flavor duck meat and preparation method thereof |
| CN103689639A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Oyster mushroom dice and coffee sausage |
| CN104223156A (en) * | 2014-07-18 | 2014-12-24 | 高伟 | Fragrant coffee duck meat strips |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107319366A (en) * | 2017-08-21 | 2017-11-07 | 安徽先知缘食品有限公司 | A kind of cardamom honey heat-clearing is relieved the effect of alcohol duck and preparation method thereof |
| CN107440008A (en) * | 2017-09-18 | 2017-12-08 | 程翀宇 | A kind of bark of eucommia lily paste flavor eel meat and preparation method thereof |
| CN107568645A (en) * | 2017-09-18 | 2018-01-12 | 程翀宇 | A kind of dendrobium kudzu eel meat and preparation method thereof |
| CN112544898A (en) * | 2020-12-23 | 2021-03-26 | 德宏黑柔咖啡有限公司 | Instant coffee chicken and making method thereof |
| MA63137A1 (en) * | 2023-11-15 | 2025-05-30 | Universite internationale d'Agadir - Universiapolis | The use of two mixing stages did not show any additional technical or functional characteristics compared to the use of single-stage mixing as described in document D1. |
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