CN105029342A - Preparation method for roast duck flavored duck meat fragrance base - Google Patents
Preparation method for roast duck flavored duck meat fragrance base Download PDFInfo
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- CN105029342A CN105029342A CN201510331812.9A CN201510331812A CN105029342A CN 105029342 A CN105029342 A CN 105029342A CN 201510331812 A CN201510331812 A CN 201510331812A CN 105029342 A CN105029342 A CN 105029342A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000003205 fragrance Substances 0.000 title abstract description 19
- 235000006439 Lemna minor Nutrition 0.000 title abstract 7
- 235000013364 duck meat Nutrition 0.000 title abstract 7
- 241000209501 Spirodela Species 0.000 title 1
- 239000003531 protein hydrolysate Substances 0.000 claims abstract description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000006243 chemical reaction Methods 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 9
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 239000004471 Glycine Substances 0.000 claims abstract description 7
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims abstract description 7
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000004279 alanine Nutrition 0.000 claims abstract description 7
- 235000018417 cysteine Nutrition 0.000 claims abstract description 7
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 229930182817 methionine Natural products 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims abstract description 5
- 239000002304 perfume Substances 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 14
- 239000004365 Protease Substances 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000000758 substrate Substances 0.000 claims description 8
- 102000004882 Lipase Human genes 0.000 claims description 6
- 108090001060 Lipase Proteins 0.000 claims description 6
- 239000004367 Lipase Substances 0.000 claims description 6
- 108090000526 Papain Proteins 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 6
- 108010064851 Plant Proteins Proteins 0.000 claims description 6
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 6
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 6
- 239000007853 buffer solution Substances 0.000 claims description 6
- 230000009849 deactivation Effects 0.000 claims description 6
- 235000019421 lipase Nutrition 0.000 claims description 6
- 230000003647 oxidation Effects 0.000 claims description 6
- 238000007254 oxidation reaction Methods 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 235000021118 plant-derived protein Nutrition 0.000 claims description 6
- 235000019419 proteases Nutrition 0.000 claims description 6
- 229960003487 xylose Drugs 0.000 claims description 6
- BHAAPTBBJKJZER-UHFFFAOYSA-N p-anisidine Chemical compound COC1=CC=C(N)C=C1 BHAAPTBBJKJZER-UHFFFAOYSA-N 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000008989 cinnamomi cortex Substances 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 239000011259 mixed solution Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 150000002978 peroxides Chemical class 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 4
- 244000242291 Lemna paucicostata Species 0.000 abstract 6
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 2
- 108010070551 Meat Proteins Proteins 0.000 abstract 2
- 230000001590 oxidative effect Effects 0.000 abstract 2
- 108010082495 Dietary Plant Proteins Proteins 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 239000008363 phosphate buffer Substances 0.000 description 5
- 235000013372 meat Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000002915 carbonyl group Chemical group [*:2]C([*:1])=O 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a preparation method for roast duck flavored duck meat fragrance base. The preparation method comprises a step of preparing duck meat protein hydrolysate and a step of preparing oxidative enzyme duck oil. The duck meat protein hydrolysate, the oxidative enzyme duck oil, cysteine, alanine, glycine, methionine, glucose, xylose, vitamin C, hydrolyzed vegetable proteins, white granulated sugar, edible salt, soybean sauce (dark soy sauce) and spice are added into a reaction container in sequence and are uniformly mixed, then the pH is adjusted to 3-5, the temperature is increased to 120-130 DEG C for reaction for 1.5-2.5 hours, and a mixture is cooled to room temperature to obtain the roast duck flavored duck meat base. The roast duck flavored duck meat fragrance base prepared by the preparation method disclosed by the invention has the obvious natural duck meat flavor, mellow roast fragrance and mild fragrance and is long in fragrance holding time. The fragrance base can be applied to various products, such as leisure food and roast duck products.
Description
Technical field
The invention belongs to bromatology field, particularly relate to a kind of food additives, specifically a kind of preparation method of roast duck taste duck perfume base.
Background technology
Roast duck is deeply by the liking of compatriots, not only because its color and luster is ruddy, meat is fertile and oiliness, outer crisp inner tender, also because it gives off a strong fragrance, can cause appetite.If a kind of roast duck taste duck perfume base accepted by consumers in general therefore can be developed, new focus will be brought for flavoring industry.Roast duck taste duck perfume base can not only be applied to roast duck based food, can also be applied in the aspect such as multiple leisure food, fast food based food.
Roast duck taste duck perfume base belongs to meat flavor, and the preparation method of current meat flavor mainly adopts fat oxidation in conjunction with Maillard reaction.Adopt the essence prepared in this way have fragrance natural, full, coordinate, fragrance remaining time is waited so long advantage, and its security is simultaneously also higher.Roast duck taste essence is also less in the market, and some product also exists some defects, as duck taste or roasting fragrance is strong not, fragrance is inharmonious.
Summary of the invention
For above-mentioned technical problem of the prior art, the invention provides a kind of preparation method of roast duck taste duck perfume base, the preparation method of described this roast duck taste duck perfume base solves roast duck taste essence duck taste of the prior art or roasting fragrance is strong not, the inharmonic technical problem of fragrance.
The invention provides a kind of preparation method of roast duck taste duck perfume base, comprise the following steps:
1) prepare in the step of duck protein hydrolyzate for one, duck is rubbed, with the buffer solution of pH6.0 ~ 7.0, concentration of substrate is adjusted to 15 ~ 45%, add papain and flavor protease respectively, in described mixed solution, the mass percent of described papain is respectively 0.3 ~ 0.9%, the mass percent of described flavor protease is respectively 0.3 ~ 0.9%, under 50 ~ 60 DEG C of conditions after enzymolysis 3 ~ 4h, be warming up to 80 ~ 100 DEG C and make enzyme deactivation, after cooling, obtain duck protein hydrolyzate;
2) step of enzymolysis oxidated duck oil is prepared for one, the little fire of duck oil is boiled, cooling, with the buffer solution of pH6.2 ~ 7.2, concentration of substrate is adjusted to 25 ~ 35%, adds lipase, in mixed solution, the mass percent concentration of lipase is 0.1 ~ 0.2%, under 45 ~ 55 DEG C of conditions after enzymolysis 3.5 ~ 4.5h, be warming up to 80 ~ 100 DEG C and make enzyme deactivation, after cooling, obtain duck oil enzymolysis liquid; Duck oil enzymolysis liquid is put into reactor, and heating and melting duck oil, treats that temperature reaches 85 ~ 95 DEG C, passes into flow velocity 1.00 ~ 1.50m
3the air of/(kg*h), oxidation 1 ~ 4h, obtains enzymolysis oxidated duck oil after cooling;
3) in reaction vessel, duck protein hydrolyzate is added successively, enzymolysis oxidated duck oil, cysteine, alanine, glycine, methionine, glucose, wood sugar, vitamin C, plant protein hydrolysate powder, white granulated sugar, salt, soy sauce, spice, described duck protein hydrolyzate, enzymolysis oxidated duck oil, cysteine, alanine, glycine, methionine, glucose, wood sugar, vitamin C, plant protein hydrolysate powder, white granulated sugar, salt, soy sauce, the weight ratio of spice is 100:10 ~ 20:0.45 ~ 0.65:0.22 ~ 0.42:1.0 ~ 3.0:0.12 ~ 0.32:1.0 ~ 2.0:2.10 ~ 3.10:0.5 ~ 1.5, : 0.2 ~ 0.8:2 ~ 8:2 ~ 8:0.2 ~ 0.8:0.5 ~ 1.5, after mixing, regulate pH to 3 ~ 5, be warming up to 120 ~ 130 DEG C of reaction 1.5 ~ 2.5h, be cooled to room temperature and can obtain roast duck taste duck perfume base.
Further, the p-anisidine value of enzymolysis oxidated duck oil is 20 ~ 200, and peroxide value is 50 ~ 100meq/kg, and acid value is 1 ~ 9mgKOH/g.
Further, described spice is made up of ginger powder, onion powder, star aniseed powder, cinnamomi cortex pulveratus, and the mass ratio of ginger powder, onion powder, star aniseed powder, cinnamomi cortex pulveratus is (0.5 ~ 1.0): (0.5 ~ 1.0): (0.5 ~ 1.0): (0.5 ~ 1.0).
Further, buffer solution is adopted to be other buffer solution adopted in phosphate buffer or food in step 1) and step 2.
Concrete, described soy sauce is dark soy sauce.
Free fatty can be cracked into the materials such as short chain aldehydes, ketone at a certain temperature, can present specific smell.Can Maillard reaction be there is between amino-compound and carbonyls, produce aroma substance.Above two kinds of reactions provide theoretic foundation for roast duck taste duck perfume base.
Roast duck taste duck perfume base prepared by the present invention have obvious natural duck-flavor, roasting aromatic strongly fragrant, fragrance is gentle, fragrance remaining time is long.This perfume base can be applicable in multiple product, as leisure food, roast duck goods etc.
The present invention compares with prior art, and its technological progress is significant.A kind of roast duck taste duck perfume base of the present invention, owing to make use of Maillard reaction and fatty enzymolysis oxidation technology, make its fragrance pure, strong, coordinate, lasting is lasting, can obtain popular acceptance and favorable comment.
Detailed description of the invention
Below by specific embodiment, the present invention is set forth further, but do not limit the present invention.
embodiment 1
Fresh duck is rubbed, with the phosphate buffer of pH6.5, concentration of substrate is adjusted to 33%, add 0.6%(mass percent respectively) papain and flavor protease, under 55 DEG C of conditions after enzymolysis 3.5h, be warming up to 95 DEG C and keep 15min to make enzyme deactivation, after cooling, obtaining duck protein hydrolyzate.
The little fire of fresh duck oil is boiled, cools stand-by.With the phosphate buffer of pH6.7, concentration of substrate is adjusted to 30%, adds 0.15%(mass percent) lipase, under 50 DEG C of conditions after enzymolysis 4h, be warming up to 95 DEG C of enzymes that go out, obtain after cooling duck oil enzymolysis liquid.
Duck oil enzymolysis liquid is put into reactor, and heating and melting duck oil, treats that temperature reaches 90 DEG C, passes into flow velocity 1.25m
3the air of/(kg*h), oxidation 3h, obtain enzymolysis oxidated duck oil after cooling, its acid value, peroxide value and p-anisidine value are respectively 5.3mgKOH/g, 87meq/kg, 55.
Duck protein hydrolyzate 1000g is added successively in reaction vessel, enzymolysis oxidated duck oil 150g, cysteine 5.5g, alanine 3.2g, glycine 20g, methionine 2.2g, glucose 15g, wood sugar 26g, vitamin C 10g, plant protein hydrolysate powder 5g, white granulated sugar 50g, salt 50g, soy sauce (dark soy sauce) 8g, spice are 10g.After mixing, regulate pH to 4, be warming up to 125 DEG C of reaction 2h.Be cooled to room temperature and can obtain roast duck taste duck perfume base.
embodiment 2
Fresh duck is rubbed, with the phosphate buffer of pH7.0, concentration of substrate is adjusted to 45%, add 0.9%(mass percent respectively) papain and flavor protease, under 60 DEG C of conditions after enzymolysis 4h, be warming up to 95 DEG C and keep 15min to make enzyme deactivation, after cooling, obtaining duck protein hydrolyzate.
The little fire of fresh duck oil is boiled, cools stand-by.With the phosphate buffer of pH7.2, concentration of substrate is adjusted to 35%, adds 0.20%(mass percent) lipase, under 55 DEG C of conditions after enzymolysis 4.5h, be warming up to 95 DEG C of enzymes that go out, obtain after cooling duck oil enzymolysis liquid.
Duck oil enzymolysis liquid is put into reactor, and heating and melting duck oil, treats that temperature reaches 100 DEG C, passes into flow velocity 1.35m
3the air of/(kg*h), oxidation 4h, obtain enzymolysis oxidated duck oil after cooling, its acid value, peroxide value and p-anisidine value are respectively 5.8mgKOH/g, 115meq/kg, 87.
Duck protein hydrolyzate 1000g is added successively in reaction vessel, enzymolysis oxidated duck oil 100g, cysteine 4.5g, alanine 2.2g, glycine 10g, methionine 1.2g, glucose 10g, wood sugar 21g, vitamin C 5g, plant protein hydrolysate powder 2g, white granulated sugar 20g, salt 20g, soy sauce (dark soy sauce) 2g, spice are 5g.After mixing, regulate pH to 3.5, be warming up to 120 DEG C of reaction 1.5h.Be cooled to room temperature and can obtain roast duck taste duck perfume base.
A kind of roast duck taste duck perfume base of the present invention through subjective appreciation, unanimously think its have obvious natural duck-flavor, roasting aromatic strongly fragrant, fragrance is gentle, fragrance remaining time is long, has very high acceptance.
Above said content be only the present invention conceive under basic explanation, and any equivalent transformation that technical scheme according to the present invention is done, all belongs to the scope of protection of the invention.
Claims (3)
1. a preparation method for roast duck taste duck perfume base, is characterized in that comprising the following steps:
1) step of duck protein hydrolyzate is prepared for one, duck is rubbed, with the buffer solution of pH6.0 ~ 7.0, concentration of substrate is adjusted to 15 ~ 45%, add papain and flavor protease respectively, in described mixed solution, the mass percent of described papain is respectively 0.3 ~ 0.9%, the mass percent of described flavor protease is respectively 0.3 ~ 0.9%, under 50 ~ 60 DEG C of conditions after enzymolysis 3 ~ 4h, be warming up to 80 ~ 100 DEG C and make enzyme deactivation, after cooling, obtain duck protein hydrolyzate;
2) step of enzymolysis oxidated duck oil is prepared for one, the little fire of duck oil is boiled, cooling, with the buffer solution of pH6.2 ~ 7.2, concentration of substrate is adjusted to 25 ~ 35%, adds lipase, in mixed solution, the mass percent concentration of lipase is 0.1 ~ 0.2%, under 45 ~ 55 DEG C of conditions after enzymolysis 3.5 ~ 4.5h, be warming up to 80 ~ 100 DEG C and make enzyme deactivation, after cooling, obtain duck oil enzymolysis liquid; Duck oil enzymolysis liquid is put into reactor, and heating and melting duck oil, treats that temperature reaches 85 ~ 95 DEG C, passes into flow velocity 1.00 ~ 1.50m
3the air of/(kg*h), oxidation 1 ~ 4h, obtain enzymolysis oxidated duck oil after cooling, the p-anisidine value of enzymolysis oxidated duck oil is 20 ~ 200;
3) in reaction vessel, duck protein hydrolyzate is added successively, enzymolysis oxidated duck oil, cysteine, alanine, glycine, methionine, glucose, wood sugar, vitamin C, plant protein hydrolysate powder, white granulated sugar, salt, soy sauce, spice, described duck protein hydrolyzate, enzymolysis oxidated duck oil, cysteine, alanine, glycine, methionine, glucose, wood sugar, vitamin C, plant protein hydrolysate powder, white granulated sugar, salt, soy sauce, the weight ratio of spice is 100:10 ~ 20:0.45 ~ 0.65:0.22 ~ 0.42:1.0 ~ 3.0:0.12 ~ 0.32:1.0 ~ 2.0:2.10 ~ 3.10:0.5 ~ 1.5, : 0.2 ~ 0.8:2 ~ 8:2 ~ 8:0.2 ~ 0.8:0.5 ~ 1.5, after mixing, regulate pH to 3 ~ 5, be warming up to 120 ~ 130 DEG C of reaction 1.5 ~ 2.5h, be cooled to room temperature and can obtain roast duck taste duck perfume base.
2. the preparation method of a kind of roast duck taste duck perfume base according to claim 1, is characterized in that: the p-anisidine value of described enzymolysis oxidated duck oil is 20 ~ 200, and peroxide value is 50 ~ 100meq/kg, and acid value is 1 ~ 9mgKOH/g.
3. the preparation method of a kind of roast duck taste duck perfume base according to claim 1, it is characterized in that: described spice is made up of ginger powder, onion powder, star aniseed powder, cinnamomi cortex pulveratus, the mass ratio of ginger powder, onion powder, star aniseed powder, cinnamomi cortex pulveratus is (0.5 ~ 1.0): (0.5 ~ 1.0): (0.5 ~ 1.0): (0.5 ~ 1.0).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510331812.9A CN105029342A (en) | 2015-06-16 | 2015-06-16 | Preparation method for roast duck flavored duck meat fragrance base |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510331812.9A CN105029342A (en) | 2015-06-16 | 2015-06-16 | Preparation method for roast duck flavored duck meat fragrance base |
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| CN105029342A true CN105029342A (en) | 2015-11-11 |
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| CN201510331812.9A Pending CN105029342A (en) | 2015-06-16 | 2015-06-16 | Preparation method for roast duck flavored duck meat fragrance base |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707718A (en) * | 2016-03-10 | 2016-06-29 | 徐州工程学院 | Burdock stewed duck gizzards in soy sauce and making method thereof |
| CN105767919A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Paecilomyces hepiali mycelium and shii-take pot-stewed duck heart and production method thereof |
| CN106666625A (en) * | 2017-03-01 | 2017-05-17 | 浙江省农业科学院 | Novel condiment and preparation method thereof |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
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| CN101606670A (en) * | 2009-07-16 | 2009-12-23 | 天津春发食品配料有限公司 | A kind of natural duck-flavor essence |
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- 2015-06-16 CN CN201510331812.9A patent/CN105029342A/en active Pending
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707718A (en) * | 2016-03-10 | 2016-06-29 | 徐州工程学院 | Burdock stewed duck gizzards in soy sauce and making method thereof |
| CN105767919A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Paecilomyces hepiali mycelium and shii-take pot-stewed duck heart and production method thereof |
| CN106666625A (en) * | 2017-03-01 | 2017-05-17 | 浙江省农业科学院 | Novel condiment and preparation method thereof |
| CN106912881A (en) * | 2017-03-01 | 2017-07-04 | 浙江省农业科学院 | A kind of seasoning essence and preparation method thereof |
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