CN105767921A - Making method for cured roast duck neck - Google Patents
Making method for cured roast duck neck Download PDFInfo
- Publication number
- CN105767921A CN105767921A CN201610263084.7A CN201610263084A CN105767921A CN 105767921 A CN105767921 A CN 105767921A CN 201610263084 A CN201610263084 A CN 201610263084A CN 105767921 A CN105767921 A CN 105767921A
- Authority
- CN
- China
- Prior art keywords
- duck neck
- baking
- duck
- neck
- thick
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method for a cured roast duck neck. The method comprises the following steps: (1) raw material selection; (2) unfreezing and cleaning; (3) draining; (4) accessory weighing; (5) stirring and curing; (6) roasting and color fixation; (7) cutting; (8) curing; (9) roasting; (10) roasting; (11) cooling; (12) cutting; (13) accessory weighing and mixing; (14) filling; (15) vacuum sealing; (16) high-temperature sterilization; (17) packaging and warehousing. According to the method, requirements on a product making process as well as special selection of raw materials are strict, mainly reflected by strict control over temperature in each processing link and reasonable setting of time, so as to ensure an optimal tissue structure, good mouth-feel and unique flavor of a product. By repeated curing operation, more complete penetration of each curing material in a curing process and higher tastiness are ensured, and taste consistency is maintained.
Description
Technical field
The present invention relates to duck neck preparation field, be specifically related to the manufacture method of a kind of cured meat and fish roast duck neck.
Background technology
Han nationality's snack that Ya Boshi Wuhan City is famous, belongs to dip based food, and origin spreads in Changde of Qing Dynasty Lake Dongting area the earliest, spreads to Sichuan and Hubei through Hunan, sweeps the country in recent years.Dip based food is soaked by multiple spice, is then passed through the operation exquisitenesses such as air-dry, baking and forms, and finished product color and luster is dark red, has perfume (or spice), the feature such as peppery, sweet, numb, salty, crisp, continuous, is delicacies of going well with wine together.Although the taste of existing system is more delicious, but because shelf lives is too short or makes the reasons such as trouble, increasing consumer selects vacuum-packed food, common are well-known " week coot " or " Xiao Hu duck ", but wherein do not have the duck neck of roasted characteristics, even also being difficult to run into the duck neck of baking on the booth of night market, even if existing also is made by traditional charcoal fire baking technique, tradition cooking process can produce dust, and it is made by sootiness, add the carcinogenic generations such as stupid and pyrene, the safe diet of consumer is caused certain impact.
Summary of the invention
For the deficiencies in the prior art, it is an object of the invention to provide the manufacture method of a kind of cured meat and fish roast duck neck.
Present invention solves the technical problem that and can realize by the following technical solutions: the manufacture method of a kind of cured meat and fish roast duck neck, comprise the following steps:
(1) material choice: select and check what packed or plate that is qualified and that split froze fresh to freeze duck neck, it is desirable to selecting deburring duck neck, the weight of every duck neck is 125-143g, wherein duck neck without skin, rupture without crimson blood, nothing, no-sundries and profile complete；
(2) defrosting is cleaned: is put into by raw duck neck in thawing vat and carries out bubbling defrosting, and the removing surface of duck neck is clean, and after defrosting, donor center temperature controls at 0-10 DEG C；
(3) dewatering: thaw clean after dewatering more than 30 minutes or by vibration draining machine carry out dewatering, dewatering ambient temperature is 0-4 DEG C；
(4) weighing and burden: weigh after dewatering, by weight ratio dispensing, every 1000 parts of duck necks add following weight portion dispensing:
White sugar 58-62 monosodium glutamate 3-7 edible salt 13-17；
(5) stirring is pickled: described dispensing and duck neck is put into and carries out knead-salting in vacuum tumbler, and vacuum tumbling 28-35 minute stands 20-30 hour；
(6) baking color development: taken out the duck neck that pickle in step 5, and send in baking oven and toast, the temperature inside the box is 52-60 DEG C, baking color development 1.8-2.2 hour, toast remaining pickling liquid afterwards and has been placed in 2-4 DEG C of environment and saves backup；
(7) cut off: the duck neck after having toasted is cut off from obvious thickness demarcation line, and duck neck is classified as thick duck neck and thin duck neck；
(8) pickle: after thick/thin duck neck in step 7 is cooled to natural temperature, then with step 6 remaining pickling liquid tumbling 28-35 minute in the vacuum tumbler of 0-4 DEG C, stand 20-30 hour；
(9) baking: thick/thin duck neck pickled in step 8 is placed on baking car respectively uniformly, and push in baking oven and toast, the temperature inside the box is 82-90 DEG C, and thin duck neck baking time is 1.5-2.5 hour, and thick duck neck baking time is 3-4 hour；
(10) baking: directly being pushed by thick/thin duck neck baked in step 9 and carry out baking in infrared baking box, the temperature inside the box is 160-170 DEG C, and cooking time is 18-22 minute；
(11) cooling: good for baking in step 10 duck neck is placed chilling room, and spreading for cooling is to natural temperature；
(12) cut off: by thick/thin duck neck segmentation cutting respectively, the weight of every section of duck neck is 8-10g；
(13) weighing and burden spice: weighed by the duck neck cut, carries out spice with the adjuvant prepared and mixes, and every 1000 parts of duck necks add following weight portion adjuvant:
The ripe fragrant cumin essential oil 9-11 of original flavor chicken powder 1.5-2.5 deep fumet AA1.5-2.5
Duck meat flavouring cream 9-11 pot-stewed fowl flavouring cream 4-6 cumin powder 4-6 SHISANXIANG 1.5-2.5
Ethylmaltol 0.4-0.6 crystal sugar 4-6 chicken essence 2-4 ginger essential oil 0.5-1.5
Chinese liquor 9-11 dehydroactic acid sodium 0.08-1.02 sodium diacetate 0.19-0.21
Sodium nitrite 0.05D-sodium erythorbate 0.15 yeast extract 2-4；
(14) filling: as requested the duck neck cut is filled in corresponding packaging bag, one bag of one joint；
(15) vacuum seal: packaging bag good for filling is carried out vacuum seal；
(16) high temperature sterilize: carry out sterilizing 10-20 minute in the sterile chamber of 120-125 DEG C；
(17) packaging is put in storage.
The medicine have the advantages that in the present invention except to except the selecting especially of raw material, strict control that the is requirement of production technique is very strict, that be mainly reflected in each processing link temperature, the reasonable set of time, the organizational structure best to ensure product, good taste and peculiar flavour.The wherein operation of backpacking, it is ensured that in curing process various preserved materials permeate more thoroughly, more tasty, keep taste concordance.Thickness boundary cuts off, and thickness carries out baking in identical temperature, different time respectively, makes product humidity reach unanimously.So that the bite of product keeps consistent.All cooking process decrease the carcinogenic generations such as stupid and pyrene without dust, no smoke.In production simple to operate, controlled, make product more characteristic.Impart the barbecue local flavor that conventional barbecue goods are unique, make that product is pollution-free, mouthfeel consistent, bait strength foot, barbecue taste richer, more healthy, more delicious.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment, the preferred embodiment of the invention is described, but it is to be understood that these describe simply as further illustrating the features and advantages of the present invention, rather than limiting to the claimed invention.
Embodiment 1:
The present invention shows the detailed description of the invention of the manufacture method of a kind of cured meat and fish roast duck neck: comprise the following steps:
(1) material choice: select and check what packed or plate that is qualified and that split froze fresh to freeze duck neck, it is desirable to selecting deburring duck neck, the weight of every duck neck is 135g, wherein duck neck without skin, rupture without crimson blood, nothing, no-sundries and profile complete；
(2) defrosting is cleaned: is put into by raw duck neck in thawing vat and carries out bubbling defrosting, and the removing surface of duck neck is clean, and after defrosting, donor center temperature controls at 6 DEG C；
(3) dewatering: thaw clean after dewatering more than 30 minutes or by vibration draining machine carry out dewatering, dewatering ambient temperature is 3 DEG C；
(4) weighing and burden: weigh after dewatering, by weight ratio dispensing, every 1000 parts of duck necks add following weight portion dispensing:
White sugar 58-62 monosodium glutamate 3-7 edible salt 13-17；
(5) stirring is pickled: described dispensing and duck neck is put into and carries out knead-salting in vacuum tumbler, and vacuum tumbling 28-35 minute stands 20-30 hour；
(6) baking color development: taken out the duck neck that pickle in step 5, and send in baking oven and toast, the temperature inside the box is 52-60 DEG C, baking color development 1.8-2.2 hour, toast remaining pickling liquid afterwards and has been placed in 2-4 DEG C of environment and saves backup；
(7) cut off: the duck neck after having toasted is cut off from obvious thickness demarcation line, and duck neck is classified as thick duck neck and thin duck neck；
(8) pickle: after thick/thin duck neck in step 7 is cooled to natural temperature, then with step 6 remaining pickling liquid tumbling 28-35 minute in the vacuum tumbler of 0-4 DEG C, stand 20-30 hour；
(9) baking: thick/thin duck neck pickled in step 8 is placed on baking car respectively uniformly, and push in baking oven and toast, the temperature inside the box is 82-90 DEG C, and thin duck neck baking time is 1.5-2.5 hour, and thick duck neck baking time is 3-4 hour；
(10) baking: directly being pushed by thick/thin duck neck baked in step 9 and carry out baking in infrared baking box, the temperature inside the box is 160-170 DEG C, and cooking time is 18-22 minute；
(11) cooling: good for baking in step 10 duck neck is placed chilling room, and spreading for cooling is to natural temperature；
(12) cut off: by thick/thin duck neck segmentation cutting respectively, the weight of every section of duck neck is 8-10g；
(13) weighing and burden spice: weighed by the duck neck cut, carries out spice with the adjuvant prepared and mixes, and every 1000 parts of duck necks add following weight portion adjuvant:
The ripe fragrant cumin essential oil 10 of original flavor chicken powder 2 deep fumet AA2
Duck meat flavouring cream 10 pot-stewed fowl flavouring cream 5 cumin powder 5 SHISANXIANG 2
Ethylmaltol 0.5 crystal sugar 5 chicken essence 3 ginger essential oil 1
Chinese liquor 10 dehydroactic acid sodium 0.1 sodium diacetate 0.2 sodium nitrite 0.05
Sodium D-isoascorbate 0.15 yeast extract 3；
(14) filling: as requested the duck neck cut is filled in corresponding packaging bag, one bag of one joint；
(15) vacuum seal: packaging bag good for filling is carried out vacuum seal；
(16) high temperature sterilize: carry out sterilizing 10-20 minute in the sterile chamber of 120-125 DEG C；
(17) packaging is put in storage.
Above-described embodiment 1 is the specific make step of original flavor roast duck neck, and concrete detection data are shown in table 1 below.Table 1 is the detection data of original flavor duck neck, as shown in the table:
Embodiment 2:
The present invention shows the detailed description of the invention of the manufacture method of a kind of cured meat and fish roast duck neck: comprise the following steps:
(1) material choice: select and check what packed or plate that is qualified and that split froze fresh to freeze duck neck, it is desirable to selecting deburring duck neck, the weight of every duck neck is 135g, wherein duck neck without skin, rupture without crimson blood, nothing, no-sundries and profile complete；
(2) defrosting is cleaned: is put into by raw duck neck in thawing vat and carries out bubbling defrosting, and the removing surface of duck neck is clean, and after defrosting, donor center temperature controls at 6 DEG C；
(3) dewatering: thaw clean after dewatering more than 30 minutes or by vibration draining machine carry out dewatering, dewatering ambient temperature is 3 DEG C；
(4) weighing and burden: weigh after dewatering, by weight ratio dispensing, every 1000 parts of duck necks add following weight portion dispensing:
White sugar 60 monosodium glutamate 5 edible salt 15；
(5) stirring is pickled: described dispensing and duck neck is put into and carries out knead-salting in vacuum tumbler, and vacuum tumbling 28-35 minute stands 20-30 hour；
(6) baking color development: taken out the duck neck that pickle in step 5, and send in baking oven and toast, the temperature inside the box is 52-60 DEG C, baking color development 1.8-2.2 hour, toast remaining pickling liquid afterwards and has been placed in 2-4 DEG C of environment and saves backup；
(7) cut off: the duck neck after having toasted is cut off from obvious thickness demarcation line, and duck neck is classified as thick duck neck and thin duck neck；
(8) pickle: after thick/thin duck neck in step 7 is cooled to natural temperature, then with step 6 remaining pickling liquid tumbling 28-35 minute in the vacuum tumbler of 0-4 DEG C, stand 20-30 hour；
(9) baking: thick/thin duck neck pickled in step 8 is placed on baking car respectively uniformly, and push in baking oven and toast, the temperature inside the box is 82-90 DEG C, and thin duck neck baking time is 1.5-2.5 hour, and thick duck neck baking time is 3-4 hour；
(10) baking: directly being pushed by thick/thin duck neck baked in step 9 and carry out baking in infrared baking box, the temperature inside the box is 160-170 DEG C, and cooking time is 18-22 minute；
(11) cooling: good for baking in step 10 duck neck is placed chilling room, and spreading for cooling is to natural temperature；
(12) cut off: by thick/thin duck neck segmentation cutting respectively, the weight of every section of duck neck is 8-10g；
(13) weighing and burden spice: weighed by the duck neck cut, carries out spice with the adjuvant prepared and mixes, and every 1000 parts of duck necks add following weight portion adjuvant:
The ripe fragrant cumin essential oil 10 of original flavor chicken powder 2 deep fumet AA2
Duck meat flavouring cream 10 pot-stewed fowl flavouring cream 5 cumin powder 5 SHISANXIANG 2
Ethylmaltol 0.5 crystal sugar 5 chicken essence 3 ginger essential oil 1
Chinese liquor 10 dehydroactic acid sodium 0.1 sodium diacetate 0.2
Sodium nitrite 0.05D-sodium erythorbate 0.15
Yeast extract 3 Fructus Capsici 3 Pericarpium Zanthoxyli 3；
(14) filling: as requested the duck neck cut is filled in corresponding packaging bag, one bag of one joint；
(15) vacuum seal: packaging bag good for filling is carried out vacuum seal；
(16) high temperature sterilize: carry out sterilizing 10-20 minute in the sterile chamber of 120-125 DEG C；
(17) packaging is put in storage.
Above-described embodiment 2 is the specific make step of pungent roast duck neck, and concrete detection data are shown in table 2 below.Table 2 is the detection data of fragrant pungent duck neck, as shown in the table:
The explanation of above example is only intended to help to understand method and the core concept thereof of the present invention.It should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention, it is also possible to the present invention carries out some improvement and modification, these improve and modify in the protection domain also falling into the claims in the present invention.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of or uses the present invention.The multiple amendment of these embodiments be will be apparent from for those skilled in the art, and generic principles defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention is not intended to be limited to the embodiments shown herein, and is to fit to the widest scope consistent with principles disclosed herein and features of novelty.
Claims (1)
1. the manufacture method of a cured meat and fish roast duck neck, it is characterised in that comprise the following steps:
(1) material choice: select and check what packed or plate that is qualified and that split froze fresh to freeze duck neck, it is desirable to selecting deburring duck neck, the weight of every duck neck is 125-143g, wherein duck neck without skin, rupture without crimson blood, nothing, no-sundries and profile complete；
(2) defrosting is cleaned: is put into by raw duck neck in thawing vat and carries out bubbling defrosting, and the removing surface of duck neck is clean, and after defrosting, donor center temperature controls at 0-10 DEG C；
(3) dewatering: thaw clean after dewatering more than 30 minutes or by vibration draining machine carry out dewatering, dewatering ambient temperature is 0-4 DEG C；
(4) weighing and burden: weigh after dewatering, by weight ratio dispensing, every 1000 parts of duck necks add following weight portion dispensing:
White sugar 58-62 monosodium glutamate 3-7 edible salt 13-17；
(5) stirring is pickled: described dispensing and duck neck is put into and carries out knead-salting in vacuum tumbler, and vacuum tumbling 28-35 minute stands 20-30 hour；
(6) baking color development: taken out the duck neck that pickle in step 5, and send in baking oven and toast, the temperature inside the box is 52-60 DEG C, baking color development 1.8-2.2 hour, toast remaining pickling liquid afterwards and has been placed in 2-4 DEG C of environment and saves backup；
(7) cut off: the duck neck after having toasted is cut off from obvious thickness demarcation line, and duck neck is classified as thick duck neck and thin duck neck；
(8) pickle: after thick/thin duck neck in step 7 is cooled to natural temperature, then with step 6 remaining pickling liquid tumbling 28-35 minute in the vacuum tumbler of 0-4 DEG C, stand 20-30 hour；
(9) baking: thick/thin duck neck pickled in step 8 is placed on baking car respectively uniformly, and push in baking oven and toast, the temperature inside the box is 82-90 DEG C, and thin duck neck baking time is 1.5-2.5 hour, and thick duck neck baking time is 3-4 hour；
(10) baking: directly being pushed by thick/thin duck neck baked in step 9 and carry out baking in infrared baking box, the temperature inside the box is 160-170 DEG C, and cooking time is 18-22 minute；
(11) cooling: good for baking in step 10 duck neck is placed chilling room, and spreading for cooling is to natural temperature；
(12) cut off: by thick/thin duck neck segmentation cutting respectively, the weight of every section of duck neck is 8-10g；
(13) weighing and burden spice: weighed by the duck neck cut, carries out spice with the adjuvant prepared and mixes, and every 1000 parts of duck necks add following weight portion adjuvant:
The ripe fragrant cumin essential oil 9-11 of original flavor chicken powder 1.5-2.5 deep fumet AA1.5-2.5
Duck meat flavouring cream 9-11 pot-stewed fowl flavouring cream 4-6 cumin powder 4-6
SHISANXIANG 1.5-2.5 ethylmaltol 0.4-0.6 crystal sugar 4-6
Chicken essence 2-4 ginger essential oil 0.5-1.5 Chinese liquor 9-11
Dehydroactic acid sodium 0.08-1.02 sodium diacetate 0.19-0.21 sodium nitrite 0.05
Sodium D-isoascorbate 0.15 yeast extract 2-4；
(14) filling: as requested the duck neck cut is filled in corresponding packaging bag, one bag of one joint；
(15) vacuum seal: packaging bag good for filling is carried out vacuum seal；
(16) high temperature sterilize: carry out sterilizing 10-20 minute in the sterile chamber of 120-125 DEG C；
(17) packaging is put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263084.7A CN105767921A (en) | 2016-04-26 | 2016-04-26 | Making method for cured roast duck neck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610263084.7A CN105767921A (en) | 2016-04-26 | 2016-04-26 | Making method for cured roast duck neck |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105767921A true CN105767921A (en) | 2016-07-20 |
Family
ID=56399536
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610263084.7A Pending CN105767921A (en) | 2016-04-26 | 2016-04-26 | Making method for cured roast duck neck |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105767921A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261836A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of fresh fragrant duck neck |
| CN106376848A (en) * | 2016-08-29 | 2017-02-08 | 巢湖市金魁食品加工有限公司 | Duck neck pretreatment method |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN110338362A (en) * | 2019-06-13 | 2019-10-18 | 浙江工商大学 | A kind of production method of Cuttlefish Ink flavor black pungent duck neck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN104921174A (en) * | 2015-06-30 | 2015-09-23 | 巢湖市金魁食品加工有限公司 | Cooking method for spicy duck gizzard |
| CN105341707A (en) * | 2015-10-28 | 2016-02-24 | 汉寿县华乐农业发展有限公司 | Processing method of roasted suckling pig |
-
2016
- 2016-04-26 CN CN201610263084.7A patent/CN105767921A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN104921174A (en) * | 2015-06-30 | 2015-09-23 | 巢湖市金魁食品加工有限公司 | Cooking method for spicy duck gizzard |
| CN105341707A (en) * | 2015-10-28 | 2016-02-24 | 汉寿县华乐农业发展有限公司 | Processing method of roasted suckling pig |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261836A (en) * | 2016-08-29 | 2017-01-04 | 巢湖市金魁食品加工有限公司 | The manufacture method of fresh fragrant duck neck |
| CN106376848A (en) * | 2016-08-29 | 2017-02-08 | 巢湖市金魁食品加工有限公司 | Duck neck pretreatment method |
| CN109662265A (en) * | 2017-10-16 | 2019-04-23 | 南通祝明食品有限公司 | A kind of manufacture craft for roast duck of boning |
| CN110338362A (en) * | 2019-06-13 | 2019-10-18 | 浙江工商大学 | A kind of production method of Cuttlefish Ink flavor black pungent duck neck |
| CN110338362B (en) * | 2019-06-13 | 2023-01-06 | 浙江工商大学 | Production method of cuttlefish ink-flavored black spicy duck necks |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20150189906A1 (en) | Roast chicken preparation method | |
| CN103989189A (en) | Preserved spotted pig pork preparation method and preserved spotted pig pork | |
| CN103689628A (en) | Spicy and hot salted meat or preserved meat and preparation method thereof | |
| CN103211233A (en) | Processing method of sauce-flavor cured pork ribs | |
| KR101712778B1 (en) | Method for Manufacturing a of Pork Cutlet cooking | |
| CN104432200A (en) | Preparation method of wild boar preserved meat and product of wild boar preserved meat | |
| KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
| CN105767921A (en) | Making method for cured roast duck neck | |
| CN109588646A (en) | A kind of preparation method of the baste for being used to prepare fruit savoury and crisp roasted duck, pickling liquid and fruit savoury and crisp roasted duck | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| CN103622096A (en) | Preparation method of quick-frozen mutton soup | |
| CN111000151A (en) | Preparation method of marinated chicken feet | |
| CN102823881B (en) | Method for making plasma ducks by sansui ducks | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN106261695B (en) | Method for making convenient rice dumplings | |
| CN105475982A (en) | Processing method of cedrela sinensis sauce | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| CN103005494A (en) | Method for processing instant Dong-an chicken | |
| KR101343936B1 (en) | Process for preparing chicken roast | |
| KR20170073806A (en) | Method of preparing eaten roasted sundae | |
| KR101791630B1 (en) | green onion flavor sauce and its manufacturing method | |
| CN114027469A (en) | Preparation method of giant salamander dried fish food | |
| KR20150029778A (en) | Pork cutlet, Chicken, pork hook or shrimp cooking method | |
| CN102429243A (en) | Process for processing bonbon chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160720 |
|
| WD01 | Invention patent application deemed withdrawn after publication |