CN105212190B - A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof - Google Patents
A kind of chafing dish bottom flavorings of Cold spiced duck taste and preparation method thereof Download PDFInfo
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Abstract
本发明公开了一种卤鸭味的火锅底料及其制备方法。该火锅底料，由以下重量份的原料制成：动物油脂25～35份，植物油7～14份，豆瓣酱20～30份，姜5～10份，蒜10～15份，味精1～3份，鸡精1～3份，料酒1～4份，米酒15～22份，豆豉5～15份，冰糖2～8份，食盐3～9份，卤鸭辅料15～25份，辣椒5～15份；所述卤鸭辅料为卤制鸭子后香料。本发明提供的卤鸭味的火锅底料，以卤鸭辅料为香辛料成分，一方面充分利用了卤鸭辅料中残留的香、辣、麻等味道，另一方面，卤鸭辅料在卤鸭制作过程中除了吸收卤鸭的风味外还可以将鸭汤中的一些营养物质吸收进香辛料并保留在其中，从而使火锅底料的营养更加丰富。The invention discloses a braised duck-flavored hot pot base material and a preparation method thereof. The hot pot bottom material is made of the following raw materials in parts by weight: 25-35 parts of animal fat, 7-14 parts of vegetable oil, 20-30 parts of bean paste, 5-10 parts of ginger, 10-15 parts of garlic, and 1-3 parts of monosodium glutamate. 1 to 3 servings of chicken essence, 1 to 4 servings of cooking wine, 15 to 22 servings of rice wine, 5 to 15 servings of tempeh, 2 to 8 servings of rock sugar, 3 to 9 servings of table salt, 15 to 25 servings of braised duck accessories, 5 to 15 servings of pepper part; the braised duck auxiliary material is spices after stewing the duck. The stewed duck-flavored hot pot bottom material provided by the present invention uses the stewed duck auxiliary material as the spice component. In the process, in addition to absorbing the flavor of the stewed duck, some nutrients in the duck soup can also be absorbed into the spices and retained in them, so that the nutrition of the hot pot bottom material is more abundant.
Description
技术领域technical field
本发明属于食品制备技术领域，具体涉及到一种卤鸭味的火锅底料及其制备方法。The invention belongs to the technical field of food preparation, and in particular relates to a braised duck-flavored hot pot base and a preparation method thereof.
背景技术Background technique
火锅作为民间流行的美食，流行于全国各地。我国的火锅花色纷呈，百锅千味。风味独特的火锅锅底往往更受市场消费人群的青睐。在火锅锅底的各种调味品中，香辛料(也称香料)往往是各种风味得以完美呈现的重要组分部分。香辛料配制适宜，处理得当，才能使火锅的口感、色泽、风味等得到完美体现。As a popular folk delicacy, hot pot is popular all over the country. Our country's hot pot is colorful, with a hundred pots and a thousand flavors. Hot pot bottoms with unique flavors are often more popular among market consumers. Among the various seasonings at the bottom of the hot pot, spices (also known as spices) are often an important part of the perfect presentation of various flavors. Only when the spices are properly prepared and handled properly can the taste, color and flavor of the hot pot be perfectly reflected.
CN103271323A公开了一种火锅底料及其制备工艺，火锅底料由豆瓣酱、动物油、起酥油、植物油、老姜、大蒜、辣椒、花椒、食用盐、白砂糖、芝麻、茴香、八角、三奈、砂仁、白扣和食品添加剂组成；该火锅底料通过茴香、八角、三奈、砂仁、白扣等香辛料的合理搭配使火锅底料在熬制使用过程中，无苦味，口感细腻，汤不浑浊。CN103271323A discloses a hot pot base and its preparation process. The hot pot base consists of bean paste, animal oil, shortening, vegetable oil, ginger, garlic, pepper, pepper, edible salt, white sugar, sesame, fennel, star anise, three Nye, sand Kernel, white buckle and food additives; the hot pot bottom material has no bitter taste, delicate taste and no cloudy soup through the reasonable combination of spices such as fennel, star anise, three Nye, amomum, white buckle and so on. .
专利CN102389100B公开了一种火锅底料及其制备方法，其包括以下步骤：1)取香辛料，干燥，打碎，制成香辛料粗粉；2)用30～180℃的食用油将香辛料粗粉润湿；3)将润湿的香辛料粗粉与食用油混合，湿法磨碎，分别得到香辛料油和香辛料固体。该香辛料的制作过程避免了传统火锅底料因长时间高温煎炸而导致的油脂酸腐败和过度氧化的问题，使火锅底料的食用安全性更好。Patent CN102389100B discloses a hot pot bottom material and its preparation method, which includes the following steps: 1) take spices, dry, crush to make coarse spice powder; 2) moisten the coarse spice powder with 30-180°C edible oil ; 3) Mix the moistened spice powder with edible oil, and wet grind to obtain spice oil and spice solid respectively. The production process of the spice avoids the problems of oil acid corruption and excessive oxidation caused by long-term high-temperature frying of the traditional hot pot bottom material, and makes the hot pot bottom material more safe to eat.
现有技术中，火锅底料中往往需要加入多种香辛料，香辛料需经过合理搭配，科学炒制，才能充分体现火锅底料的风味。In the prior art, it is often necessary to add a variety of spices to the hot pot base, and the spices must be reasonably matched and scientifically fried to fully reflect the flavor of the hot pot base.
发明内容Contents of the invention
本发明的目的是提供一种卤鸭味的火锅底料，其通过卤鸭残留的香料为香辛料，从而解决现有技术中辛香料的添加和炒制过程不便，风味难以完全呈现的问题。The purpose of the present invention is to provide a stewed duck-flavored hot pot bottom material, which uses the spices left by the stewed duck as spices, so as to solve the problems in the prior art that the addition and frying of spices are inconvenient and the flavor is difficult to fully present.
本发明的第二个目的是提供上述卤鸭味火锅底料的制备方法。The second object of the present invention is to provide the preparation method of the above-mentioned stewed duck-flavored hot pot bottom material.
为了实现以上目的，本发明所采用的技术方案是：In order to achieve the above object, the technical solution adopted in the present invention is:
一种卤鸭味的火锅底料，由以下重量份的原料制成：动物油脂25～35份，植物油7～14份，豆瓣酱20～30份，姜5～10份，蒜10～15份，味精1～3份，鸡精1～3份，料酒1～4份，米酒15～22份，豆豉5～15份，冰糖2～8份，食盐3～9份，卤鸭辅料15～25份，辣椒5～15份；所述卤鸭辅料为卤制鸭子后的香料。A stewed duck-flavored hot pot bottom material is made of the following raw materials in parts by weight: 25-35 parts of animal fat, 7-14 parts of vegetable oil, 20-30 parts of bean paste, 5-10 parts of ginger, and 10-15 parts of garlic , 1-3 parts of monosodium glutamate, 1-3 parts of chicken essence, 1-4 parts of cooking wine, 15-22 parts of rice wine, 5-15 parts of tempeh, 2-8 parts of rock sugar, 3-9 parts of table salt, 15-25 parts of braised duck accessories , 5-15 parts of chili pepper; the braised duck auxiliary material is the spice after stewing the duck.
卤鸭具有色香味美、骨香肉酥、皮薄肉瘦、肥而不腻的特点，而且还有补虚养身，健脾开胃的功效。生产企业为了强化卤鸭的色香味美，在鸭子卤制过程中，往往过量加入辅料(如姜片、桂皮、甘草、辣椒等香辛料)。本发明所述卤鸭辅料即为卤制鸭子后香料。经过一次卤制后的香辛料大多出味不完全，用于二次卤制又会造成入味不深，因此，卤鸭辅料一直未能得到充分利用。Braised duck has the characteristics of beautiful color and fragrance, crispy meat with bone fragrance, thin skin and lean meat, fat but not greasy, and it also has the effects of nourishing deficiency and nourishing the body, invigorating the spleen and appetizing. In order to enhance the color, flavor and beauty of the stewed duck, the production enterprises often add excessive auxiliary materials (such as ginger, cinnamon, licorice, pepper and other spices) in the process of stewing the duck. The braised duck auxiliary material of the present invention is the spice after stewing the duck. Most of the spices after the first stewing are incomplete, and when used for the second stewing, the taste will not be deep. Therefore, the braised duck auxiliary materials have not been fully utilized.
本发明提供的卤鸭味的火锅底料，以卤鸭辅料为香辛料成分，一方面充分利用了卤鸭辅料中残留的香、辣、麻等味道，另一方面，卤鸭辅料在卤鸭制作过程中除了吸收卤鸭的风味外还可以将鸭汤中的一些营养物质吸收进香辛料并保留在其中，从而使火锅底料的营养更加丰富。传统火锅底料中含有大量的香辛料，本发明对经过一次卤制后的香辛料进行二次利用，保证了香辛料的充分利用，节约了资源，有利于构建社会主义和谐社会，实现绿色可循环的低碳环保。The stewed duck-flavored hot pot bottom material provided by the present invention uses the stewed duck auxiliary material as the spice component. In the process, in addition to absorbing the flavor of the stewed duck, some nutrients in the duck soup can also be absorbed into the spices and retained in them, so that the nutrition of the hot pot bottom material is more abundant. The traditional hot pot base contains a large amount of spices. The invention uses the spices that have been stewed once to ensure the full utilization of the spices, saves resources, is conducive to building a socialist harmonious society, and realizes green, recyclable, low-carbon Environmental friendly.
本发明提供的卤鸭味的火锅底料中，配方简单，且所需要各类香辛料大大减少，成本更低；各组分搭配合理，使火锅底料色香味俱佳，不仅营养丰富，还具有独特的卤鸭风味。The stewed duck-flavored hot pot bottom material provided by the invention has a simple formula, greatly reduces the need for various spices, and lowers the cost; the reasonable matching of each component makes the hot pot bottom material good in color, fragrance, rich in nutrition, and has Unique braised duck flavor.
所述香料只经过一次卤制过程。The spices are only marinated once.
所述卤鸭辅料由以下重量份的原始香料经过卤鸭后而得：干辣椒80～120份、花椒8～15份、白芷10～20份、八角15～25份、玉果5～15份、草果5～15份、肉桂5～10份、甘草13～20份、丁香2～7份、香叶2～5份、豆蔻10～20份。将上述原始香料与鸭子卤制后，所得香料即为本发明所述卤鸭辅料。The stewed duck auxiliary material is obtained by stewing duck with the following original spices in parts by weight: 80-120 parts of dried chili, 8-15 parts of Chinese prickly ash, 10-20 parts of Angelica dahurica, 15-25 parts of star anise, 5-15 parts of jade fruit , Tsaoguo 5-15 parts, cinnamon 5-10 parts, licorice 13-20 parts, cloves 2-7 parts, bay leaf 2-5 parts, cardamom 10-20 parts. After stewing the above-mentioned original spices with the duck, the obtained spices are the braised duck auxiliary materials of the present invention.
所述卤鸭辅料是由卤制鸭子后的香料经干燥后粉碎制成的。优选的，将香料干燥至水分含量为10～20wt％。将干燥后的香料粉碎至粒径不大于2mm。The stewed duck auxiliary material is made by drying and pulverizing the spices after stewing the duck. Preferably, the perfume is dried to a moisture content of 10-20 wt%. The dried spices are pulverized to a particle size not greater than 2mm.
所述动物油脂为精炼牛油，牛油严格按照食品卫生标准提炼，经过处理后的精炼牛油符合食品工业要求。所述植物油为大豆油。The animal fat is refined tallow, which is refined strictly according to food hygiene standards, and the processed refined tallow meets the requirements of the food industry. The vegetable oil is soybean oil.
所述辣椒为朝天红辣椒。The chili is Chaotian red pepper.
所述米酒、料酒均为食用添加原料，质量符合国家食用标准，其目的是使辣椒和豆瓣中的辣味以及卤鸭辅料中的香味能充分渗出而溶于油中，而且还有调和诸味并且去除某些香辛料中的涩味的作用。The rice wine and cooking wine are edible additive raw materials, the quality of which meets the national food standards, and its purpose is to fully ooze out the spicy taste in pepper and watercress and the fragrance in the braised duck auxiliary materials and dissolve in the oil, and also to reconcile various ingredients. Flavor and remove the astringent taste in some spices.
所述火锅底料是将上述原料混合炒制而成的。The hot pot bottom material is prepared by mixing and frying the above-mentioned raw materials.
一种上述卤鸭味的火锅底料的制备方法，包括：将动物油脂、植物油混合，加热至180～200℃后放入姜蒜末进行炒制，炒至颜色发黄后加入豆瓣酱炒制5～10min，加入辣椒粉，炒制1～2min；加入卤鸭辅料炒制3～5min；加入冰糖炒制1～2min；加入豆豉炒制1～2min；加入米酒、黄酒炒制1～2min；加入鸡精、味精炒制1～2min后加入食盐炒制均匀即可。A method for preparing the above-mentioned stewed duck-flavored hot pot bottom material, comprising: mixing animal fat and vegetable oil, heating to 180-200°C, adding minced ginger and garlic for frying, frying until the color turns yellow, adding bean paste and frying 5-10 minutes, add chili powder, stir-fry for 1-2 minutes; add braised duck accessories and stir-fry for 3-5 minutes; add rock sugar, stir-fry for 1-2 minutes; add fermented soy sauce, stir-fry for 1-2 minutes; add rice wine and rice wine, stir-fry for 1-2 minutes; Add chicken essence and monosodium glutamate and stir-fry for 1-2 minutes, then add salt and stir-fry evenly.
所述动物油脂为精炼牛油，牛油严格按照食品卫生标准提炼，经过处理后的精炼牛油符合食品工业要求。所述植物油为大豆油。The animal fat is refined tallow, which is refined strictly according to food hygiene standards, and the processed refined tallow meets the requirements of the food industry. The vegetable oil is soybean oil.
所述辣椒为朝天红辣椒。将辣椒置于打粉机中打成细粉状，要求无杂质、无大型颗粒、颜色均匀。The chili is Chaotian red pepper. Put the pepper in a powder machine and grind it into a fine powder, which requires no impurities, no large particles, and uniform color.
在传统火锅底料的炒制过程中，添加未经过处理的香辛料会出现明显残渣，如花椒粒、八角粒等，卤鸭辅料经干燥粉碎后，可以使炒制的火锅底料残渣减少且更易入味。In the frying process of the traditional hot pot bottom material, there will be obvious residues when adding untreated spices, such as peppercorns, star anise, etc. After the braised duck auxiliary materials are dried and crushed, the residue of the fried hot pot bottom material can be reduced and easier delicious.
本发明提供的卤鸭味火锅底料的制备方法，经过短时间的炒制即可使卤鸭辅料入味，避免了传统火锅底料香辛料的调配和炒制工序繁杂的问题，使火锅底料的食用更加安全健康；卤鸭辅料经过炒制后，可以使火锅底料除了含有一般火锅底料的香、辣、麻等风味外还含有特殊的卤鸭风味，实现了火锅与卤鸭的结合。The preparation method of the stewed duck-flavored hot pot bottom material provided by the present invention can make the stewed duck auxiliary material tasty after a short time of frying, avoiding the complicated problems of the traditional hot pot bottom spice blending and frying procedures, and making the hot pot bottom material It is safer and healthier to eat; after the stewed duck auxiliary material is fried, the hot pot bottom material can not only contain the aroma, spicy, hemp and other flavors of the general hot pot bottom material, but also contain a special stewed duck flavor, realizing the combination of hot pot and stewed duck.
具体实施方式detailed description
下面结合具体实施例对本发明作进一步说明。The present invention will be further described below in conjunction with specific examples.
实施例1Example 1
本实施例的卤鸭味的火锅底料，由以下重量份的原料制成：生牛油25份，大豆油7份，豆瓣酱20份，姜5份，蒜10份，味精1份，鸡精1份，料酒1份，米酒15份，豆豉5份，冰糖2份，食盐3份，卤鸭辅料15份，辣椒5份；所述卤鸭辅料为卤制鸭子后的香料。卤制鸭子时，原始的香料组成为：干辣椒100份、花椒10份、白芷15份、八角20份、玉果10份、草果10份、肉桂7份、甘草16份、丁香5份、香叶2份、豆蔻15份。所述卤鸭辅料是由卤制鸭子后的香料干燥至水分含量为10wt％，然后粉碎至粒径不大于2mm制成的。The stewed duck-flavored hot pot bottom material of this embodiment is made of the following raw materials in parts by weight: 25 parts of raw butter, 7 parts of soybean oil, 20 parts of bean paste, 5 parts of ginger, 10 parts of garlic, 1 part of monosodium glutamate, chicken essence 1 part, 1 part of cooking wine, 15 parts of rice wine, 5 parts of tempeh, 2 parts of rock sugar, 3 parts of table salt, 15 parts of stewed duck auxiliary material, 5 parts of pepper; the stewed duck auxiliary material is the spice after stewing the duck. When marinating duck, the original spice composition is: 100 parts of dried chili, 10 parts of Chinese prickly ash, 15 parts of Angelica dahurica, 20 parts of star anise, 10 parts of jade fruit, 10 parts of grass fruit, 7 parts of cinnamon, 16 parts of licorice, 5 parts of cloves, 2 parts of leaves, 15 parts of cardamom. The stewed duck auxiliary material is made by drying the spices after stewing the duck until the water content is 10wt%, and then crushing to a particle size not greater than 2mm.
本实施例卤鸭味的火锅底料的制备方法，包括：将生牛油、大豆油混合，加热至180℃后放入姜蒜末进行炒制，炒至颜色发黄后加入豆瓣酱炒制5min，加入辣椒粉，炒制1min；加入卤鸭辅料炒制3min；加入冰糖炒制1min；加入豆豉炒制1min；加入米酒、黄酒炒制1min；加入鸡精、味精炒制1min后加入食盐炒制均匀即可。所述辣椒粉为朝天红辣椒打成粉状。The preparation method of the stewed duck-flavored hot pot bottom material in this embodiment includes: mixing raw butter and soybean oil, heating to 180°C, adding minced ginger and garlic for frying, and frying until the color turns yellow, adding bean paste and frying 5 minutes, add chili powder, fry for 1 minute; add stewed duck ingredients and fry for 3 minutes; add rock sugar and fry for 1 minute; add fermented soy sauce and fry for 1 minute; add rice wine and rice wine and fry for 1 minute; add chicken essence and monosodium glutamate and fry for 1 minute, then add salt and fry Evenly. The chili powder is ground red chili pepper into powder.
实施例2Example 2
本实施例的卤鸭味的火锅底料，由以下重量份的原料制成：精炼牛油35份，大豆油14份，郫县豆瓣30份，姜10份，蒜15份，味精3份，鸡精3份，料酒4份，米酒22份，永川豆豉15份，冰糖8份，食盐9份，卤鸭辅料25份，辣椒15份；所述卤鸭辅料为卤制鸭子后香料。卤制鸭子时，原始的香料组成为：干辣椒80份、花椒15份、白芷20份、八角15份、玉果15份、草果15份、肉桂10份、甘草20份、丁香7份、香叶5份、豆蔻20份。所述卤鸭辅料是由卤制鸭子后的香料干燥至水分含量为20wt％，然后粉碎至粒径不大于2mm制成的。The stewed duck-flavored hot pot bottom material of this embodiment is made of the following raw materials in parts by weight: 35 parts of refined butter, 14 parts of soybean oil, 30 parts of Pixian watercress, 10 parts of ginger, 15 parts of garlic, 3 parts of monosodium glutamate, 3 parts of chicken essence, 4 parts of cooking wine, 22 parts of rice wine, 15 parts of Yongchuan tempeh, 8 parts of rock sugar, 9 parts of table salt, 25 parts of stewed duck auxiliary material, 15 parts of pepper; When marinating duck, the original spice composition is: 80 parts of dried chili, 15 parts of Chinese prickly ash, 20 parts of Angelica dahurica, 15 parts of star anise, 15 parts of jade fruit, 15 parts of grass fruit, 10 parts of cinnamon, 20 parts of licorice, 7 parts of cloves, 5 parts of leaves, 20 parts of cardamom. The stewed duck auxiliary material is made by drying the spices after stewing the duck to a water content of 20 wt%, and then crushing to a particle size of no more than 2 mm.
本实施例卤鸭味的火锅底料的制备方法，包括：将精炼牛油、大豆油混合，加热至200℃后放入姜蒜末进行炒制，炒至颜色发黄后加入豆瓣酱炒制10min，加入辣椒粉，炒制2min；加入卤鸭辅料炒制5min；加入冰糖炒制2min；加入豆豉炒制2min；加入米酒、黄酒炒制2min；加入鸡精、味精炒制2min后加入食盐炒制均匀即可。所述辣椒粉为朝天红辣椒打成粉状。The preparation method of the stewed duck-flavored hot pot bottom material in this embodiment includes: mixing refined butter and soybean oil, heating to 200°C, adding minced ginger and garlic for frying, and frying until the color turns yellow, adding bean paste and frying 10 minutes, add chili powder, fry for 2 minutes; add stewed duck ingredients and fry for 5 minutes; add rock sugar and fry for 2 minutes; add fermented soy sauce and fry for 2 minutes; add rice wine and yellow rice wine and fry for 2 minutes; add chicken essence and monosodium glutamate and fry for 2 minutes, then add salt and fry Evenly. The chili powder is ground red chili pepper into powder.
实施例3Example 3
本实施例的卤鸭味的火锅底料，由以下重量份的原料制成：精炼牛油30份，大豆油11份，豆瓣酱25份，姜7份，蒜13份，味精2份，鸡精2份，料酒2份，米酒18份，豆豉10份，冰糖5份，食盐6份，卤鸭辅料20份，辣椒10份；所述卤鸭辅料为卤制鸭子后香料。卤制鸭子时，原始的香料组成为：干辣椒120份、花椒8份、白芷10份、八角25份、玉果5份、草果5份、肉桂5份、甘草13份、丁香2份、香叶2份、豆蔻10份。所述卤鸭辅料是由卤制鸭子后的香料干燥至水分含量为20wt％，然后粉碎至粒径不大于2mm制成的。The stewed duck-flavored hot pot bottom material of this embodiment is made of the following raw materials in parts by weight: 30 parts of refined butter, 11 parts of soybean oil, 25 parts of bean paste, 7 parts of ginger, 13 parts of garlic, 2 parts of monosodium glutamate, chicken essence 2 parts, 2 parts of cooking wine, 18 parts of rice wine, 10 parts of tempeh, 5 parts of rock sugar, 6 parts of table salt, 20 parts of stewed duck auxiliary material, 10 parts of pepper; When marinating duck, the original spice composition is: 120 parts of dried chili, 8 parts of Chinese prickly ash, 10 parts of Angelica dahurica, 25 parts of star anise, 5 parts of jade fruit, 5 parts of grass fruit, 5 parts of cinnamon, 13 parts of licorice, 2 parts of cloves, 2 parts of leaves, 10 parts of cardamom. The stewed duck auxiliary material is made by drying the spices after stewing the duck to a water content of 20 wt%, and then crushing to a particle size of no more than 2 mm.
本实施例卤鸭味的火锅底料的制备方法，包括：将精炼牛油、大豆油混合，加热至190℃后放入姜蒜末进行炒制，炒至颜色发黄后加入豆瓣酱炒制7min，加入辣椒粉，炒制1min；加入卤鸭辅料炒制3min；加入冰糖炒制2min；加入豆豉炒制1min；加入米酒、黄酒炒制2min；加入鸡精、味精炒制1min后加入食盐炒制均匀即可。所述辣椒粉为朝天红辣椒打成粉状。The preparation method of the stewed duck-flavored hot pot bottom material in this embodiment includes: mixing refined butter and soybean oil, heating to 190°C, adding minced ginger and garlic for frying, and frying until the color turns yellow, adding bean paste and frying 7 minutes, add chili powder, fry for 1 minute; add stewed duck ingredients and fry for 3 minutes; add rock sugar and fry for 2 minutes; add fermented soy sauce and fry for 1 minute; add rice wine and rice wine and fry for 2 minutes; add chicken essence and monosodium glutamate and fry for 1 minute, then add salt and fry Evenly. The chili powder is ground red chili pepper into powder.
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| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN104273487A (en) * | 2014-10-01 | 2015-01-14 | 王怀喜 | Hotpot seasoning containing sliced fishes in hot chili oil and preparation method thereof |
| CN104273484A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Sauce-flavored hotpot condiment |
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| CN104273484A (en) * | 2014-09-28 | 2015-01-14 | 曾佳 | Sauce-flavored hotpot condiment |
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Application publication date: 20160106 Assignee: LUOYANG SHANGPIN BIOLOGICAL ENGINEERING Co.,Ltd. Assignor: Henan University of Science and Technology Contract record no.: X2019980000322 Denomination of invention: Chafing dish condiment with flavor of spiced ducks and preparation method of chafing dish condiment Granted publication date: 20171208 License type: Common License Record date: 20191029 |
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