CN105851914A - Preparation method of duck feet capable of protecting intestines and stomach - Google Patents
Preparation method of duck feet capable of protecting intestines and stomach Download PDFInfo
- Publication number
- CN105851914A CN105851914A CN201610245735.XA CN201610245735A CN105851914A CN 105851914 A CN105851914 A CN 105851914A CN 201610245735 A CN201610245735 A CN 201610245735A CN 105851914 A CN105851914 A CN 105851914A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck
- stomach
- duck claw
- preparation
- 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
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 64
- 210000002784 stomach Anatomy 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 210000000936 intestine Anatomy 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 5
- 210000000078 claw Anatomy 0.000 claims description 53
- 210000000582 semen Anatomy 0.000 claims description 19
- 241000628997 Flos Species 0.000 claims description 13
- 235000021551 crystal sugar Nutrition 0.000 claims description 12
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 9
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 9
- 241001330002 Bambuseae Species 0.000 claims description 9
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 9
- 239000011425 bamboo Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 7
- 241000609240 Ambelania acida Species 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 239000010905 bagasse Substances 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000005022 packaging material Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 208000005156 Dehydration Diseases 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004040 coloring Methods 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000002045 lasting effect Effects 0.000 abstract description 2
- 240000000249 Morus alba Species 0.000 abstract 4
- 235000008708 Morus alba Nutrition 0.000 abstract 4
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 235000019082 Osmanthus Nutrition 0.000 abstract 2
- 241000333181 Osmanthus Species 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 230000000391 smoking effect Effects 0.000 abstract 2
- 241000287828 Gallus gallus Species 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 230000002950 deficient Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000779 smoke Substances 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 208000011580 syndromic disease Diseases 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010792 warming Methods 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
Abstract
The invention discloses a preparation method of duck feet capable of protecting intestines and stomach. The preparation method comprises the following steps: after a raw material chicken is cleanly processed, removing foam to remove fishiness by water in which mulberry wine is added; then, carrying out coloring smoking on the duck feet in a marmite by mixed materials; then, carrying out red cooking in the marmite; adding sweet-scented osmanthus, lotus seed and mulberry wine to improve the flavor and the nutrition value. Compared with the prior art, the preparation method has the following advantages that a duck foot manufacture technology is simple, raw materials are environment-friendly and healthy, the color of the duck feet is bright and lasting since white sugar and various materials are mixed to smoke and steam the duck feet, and the mulberry wine is added in a blanching process so as to be favorable for quickening coloring; the mixed materials, a condiment package, the sweet-scented osmanthus, the lotus seed and the mulberry wine added in the processes of smoking, steaming and red cooking can improve the flavor and the taste of the duck feet, the duck feet conform to the flavor of most people, have rich nutrition value and are easy in digestion, people do not get inflamed after eating the duck feet for a long time, the duck feet also can perform a certain function of protecting intestines and stomach, and people subjected to syndrome of deficient cold of spleen and stomach also can eat the duck feet.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of duck claw preparation method protecting the intestines and stomach.
Background technology
Duck claw is containing rich in protein, low sugar, on a small quantity fat; there is the effect of warming middle-JIAO QI invigorating, benefiting essence and marrow, promoting blood flow to regulate menstruation; but eat and be too much easy for causing Deficiency and coldness of spleen and stomach; people pursues health slimming now; as excellent diet food; duck claw is welcome by slimmer; in present duck claw processing; in order to paint, preserve and render palatable; multiple additives would generally being added, if dealt with improperly, being easily reduced quality and the color and luster of duck claw; not only increase processing cost, also human body is had certain healthy hidden danger.
Summary of the invention
It is an object of the invention to add multiple additives, the problem affecting duck claw quality, it is provided that a kind of duck claw preparation method protecting the intestines and stomach for the existing commodity in order to improve duck claw.
The present invention is achieved by the following technical solutions: a kind of duck claw preparation method protecting the intestines and stomach, comprises the following steps:
(1) will heat up water in pot to 40-50 DEG C, add and be equivalent to the morat of water weight 2-3% in pot, put into duck claw, Guan Huo after continuing to be heated to 70-80 DEG C after raw material duck claw processes, cleans, duck claw blanching in pot is taken out for 1-2 minute, standby after dewatering；
(2) bottom marmite, white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and the compound of Fructus Setariae Germinatus are laid, set up bamboo frame up, the standby duck claw of middle for step (1) institute is tiled on bamboo frame, lid first opens big fire heating 2 minutes after covering after, turns taking-up after little fire continues to heat 5 minutes；
(3) material bag is made, material packaging material includes: Fructus Anisi Stellati, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Tsaoko, Semen Myristicae, Pericarpium Zanthoxyli, Radix Codonopsis, Radix Ophiopogonis, Semen Alpiniae Katsumadai, Rhizoma Kaempferiae, Fructus Foeniculi, Rhizoma Chuanxiong, Radix Et Caulis Acanthopanacis Senticosi, Radix Rehmanniae Preparata, the water being equivalent to expect packaging material gross weight 15-20 times is added in pot, material bag is put into pot boil, then infusion 30-40 minute is continued with little fire, add appropriate crystal sugar, salt and monosodium glutamate, put into the duck claw processed in step (2), big fire infusion 5-8 minute, put into Flos Osmanthi Fragrantis simultaneously, Semen Nelumbinis and morat, then little fire is turned 20-30 minute, continue to soak 1-1.5 hour after closing fire；
(4) by above-mentioned duck claw centrifugal dehydration treatment 10-15 minute, then dry under conditions of 60-70 DEG C with microwave drying equipment, remove the moisture of 15-30%, can pack or sell.
As further improvement of these options, the preparation method of described morat is: Fructus Mori, crystal sugar and Fructus Lycii are put in 50-65 ° of Chinese liquor, seals and places, rocks in good time, and after 30 days, Kaifeng can use.
As further improvement of these options, the mass ratio of Fructus Mori, crystal sugar, Fructus Lycii and Chinese liquor is 20:2:5:100.
As further improvement of these options, in described step (2) at bamboo frame 5-10cm above compound, duck claw upper end distance marmite lid 3-10cm；In described step (2), the weight ratio of white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and Fructus Setariae Germinatus is 6:2:1:1:1:1, its gross weight is the 3-4% of duck claw gross weight, can colouring uniform to duck claw, keep fast in colour, promote duck claw local flavor so that it is can preserve for a long time.
As further improvement of these options, material described in described step (3) wraps the weight portion of each material and is: Fructus Anisi Stellati 6 parts, Pericarpium Citri Reticulatae 8 parts, the Radix Angelicae Dahuricae 8 parts, Flos Caryophylli 8 parts, Fructus Tsaoko 8 parts, Semen Myristicae 6 parts, 8 parts of Pericarpium Zanthoxyli, Radix Codonopsis 6 parts, Radix Ophiopogonis 4 parts, Semen Alpiniae Katsumadai 5 parts, Rhizoma Kaempferiae 5 parts, Fructus Foeniculi 10 parts, Rhizoma Chuanxiong 6 parts, Radix Et Caulis Acanthopanacis Senticosi 4 parts, 8 parts of Radix Rehmanniae Preparata；The addition of described crystal sugar, salt and monosodium glutamate is the 2-3% of soup stock weight, and weight ratio is 2-4:4-8:1-2.
As further improvement of these options, soup and the 1-3% of duck claw gross weight in described in described step (4), the total amount of Flos Osmanthi Fragrantis, Semen Nelumbinis and morat is pot.
The present invention has the advantage that duck claw processing technology is simple compared to existing technology, raw material green health, mix with multiple material with white sugar and it is fumigated, make duck claw bright in color lasting, morat is added during blanching, help speed up colouring, stifling, the compound that halogen adds during boiling, material bag and Flos Osmanthi Fragrantis, Semen Nelumbinis, morat, local flavor and the mouthfeel of duck claw can be improved, meet most people taste, rich in nutritive value, easily digestion, it is eaten for a long time to cause and gets angry, it also is able to play the effect of certain protection the intestines and stomach, the people of Deficiency and coldness of spleen and stomach also edible.
Detailed description of the invention
Embodiment
A kind of duck claw preparation method protecting the intestines and stomach, comprises the following steps:
(1) will heat up water in pot to 40-50 DEG C, add and be equivalent to the morat of water weight 2-3% in pot, put into duck claw, Guan Huo after continuing to be heated to 70-80 DEG C after raw material duck claw processes, cleans, duck claw blanching in pot is taken out for 1-2 minute, standby after dewatering；
(2) bottom marmite, white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and the compound of Fructus Setariae Germinatus are laid, set up bamboo frame up, the standby duck claw of middle for step (1) institute is tiled on bamboo frame, lid first opens big fire heating 2 minutes after covering after, turns taking-up after little fire continues to heat 5 minutes；
(3) material bag is made, material packaging material includes: Fructus Anisi Stellati, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Tsaoko, Semen Myristicae, Pericarpium Zanthoxyli, Radix Codonopsis, Radix Ophiopogonis, Semen Alpiniae Katsumadai, Rhizoma Kaempferiae, Fructus Foeniculi, Rhizoma Chuanxiong, Radix Et Caulis Acanthopanacis Senticosi, Radix Rehmanniae Preparata, the water being equivalent to expect packaging material gross weight 15-20 times is added in pot, material bag is put into pot boil, then infusion 30-40 minute is continued with little fire, add appropriate crystal sugar, salt and monosodium glutamate, put into the duck claw processed in step (2), big fire infusion 5-8 minute, put into Flos Osmanthi Fragrantis simultaneously, Semen Nelumbinis and morat, then little fire is turned 20-30 minute, continue to soak 1-1.5 hour after closing fire；
(4) by above-mentioned duck claw centrifugal dehydration treatment 10-15 minute, then dry under conditions of 60-70 DEG C with microwave drying equipment, remove the moisture of 15-30%, can pack or sell.
Wherein, the preparation method of described morat is: Fructus Mori, crystal sugar and Fructus Lycii are put in 50-65 ° of Chinese liquor, seals and places, rocks in good time, and after 30 days, Kaifeng can use；The mass ratio of Fructus Mori, crystal sugar, Fructus Lycii and Chinese liquor is 20:2:5:100.
Wherein, in described step (2) at bamboo frame 5-10cm above compound, duck claw upper end distance marmite lid 3-10cm；In described step (2), the weight ratio of white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and Fructus Setariae Germinatus is 6:2:1:1:1:1, its gross weight is the 3-4% of duck claw gross weight, can colouring uniform to duck claw, keep fast in colour, promote duck claw local flavor so that it is can preserve for a long time.
Wherein, the weight portion of each material of material bag described in described step (3) is: Fructus Anisi Stellati 6 parts, Pericarpium Citri Reticulatae 8 parts, the Radix Angelicae Dahuricae 8 parts, Flos Caryophylli 8 parts, Fructus Tsaoko 8 parts, Semen Myristicae 6 parts, 8 parts of Pericarpium Zanthoxyli, Radix Codonopsis 6 parts, Radix Ophiopogonis 4 parts, Semen Alpiniae Katsumadai 5 parts, Rhizoma Kaempferiae 5 parts, Fructus Foeniculi 10 parts, Rhizoma Chuanxiong 6 parts, Radix Et Caulis Acanthopanacis Senticosi 4 parts, 8 parts of Radix Rehmanniae Preparata；The addition of described crystal sugar, salt and monosodium glutamate is the 2-3% of soup stock weight, and weight ratio is 2-4:4-8:1-2.
Wherein, soup and the 1-3% of duck claw gross weight in described in described step (4), the total amount of Flos Osmanthi Fragrantis, Semen Nelumbinis and morat is pot.
Duck claw green health prepared by the present embodiment, attractive color, fresh perfume (or spice) is sharp and clear, meets the dietary habit of most people, and a large amount of edible will not causing are got angry, the effect of the most certain protection the intestines and stomach, and the people of Deficiency and coldness of spleen and stomach also edible contributes to the raising of sales volume.
Claims (7)
1. the duck claw preparation method protecting the intestines and stomach, it is characterised in that comprise the following steps:
(1) will heat up water in pot to 40-50 DEG C, add and be equivalent to the morat of water weight 2-3% in pot, put into duck claw, Guan Huo after continuing to be heated to 70-80 DEG C after raw material duck claw processes, cleans, duck claw blanching in pot is taken out for 1-2 minute, standby after dewatering；
(2) bottom marmite, white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and the compound of Fructus Setariae Germinatus are laid, set up bamboo frame up, the standby duck claw of middle for step (1) institute is tiled on bamboo frame, lid first opens big fire heating 2 minutes after covering after, turns taking-up after little fire continues to heat 5 minutes；
(3) material bag is made, material packaging material includes: Fructus Anisi Stellati, Pericarpium Citri Reticulatae, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Tsaoko, Semen Myristicae, Pericarpium Zanthoxyli, Radix Codonopsis, Radix Ophiopogonis, Semen Alpiniae Katsumadai, Rhizoma Kaempferiae, Fructus Foeniculi, Rhizoma Chuanxiong, Radix Et Caulis Acanthopanacis Senticosi, Radix Rehmanniae Preparata, the water being equivalent to expect packaging material gross weight 15-20 times is added in pot, material bag is put into pot boil, then infusion 30-40 minute is continued with little fire, add appropriate crystal sugar, salt and monosodium glutamate, put into the duck claw processed in step (2), big fire infusion 5-8 minute, put into Flos Osmanthi Fragrantis simultaneously, Semen Nelumbinis and morat, then little fire is turned 20-30 minute, continue to soak 1-1.5 hour after closing fire；
(4) by above-mentioned duck claw centrifugal dehydration treatment 10-15 minute, then dry under conditions of 60-70 DEG C with microwave drying equipment, remove the moisture of 15-30%, can pack or sell.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 1, it is characterised in that the preparation method of described morat is: Fructus Mori, crystal sugar and Fructus Lycii are put in 50-65 ° of Chinese liquor, seals and places, rock in good time, and after 30 days, Kaifeng can use.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 2, it is characterised in that the mass ratio of Fructus Mori, crystal sugar, Fructus Lycii and Chinese liquor is 20:2:5:100.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 1, it is characterised in that in described step (2) at bamboo frame 5-10cm above compound, duck claw upper end distance marmite lid 3-10cm.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 1, it is characterised in that in described step (2), the weight ratio of white sugar, Ramulus Pini, chestnut shell, bagasse, wine tank and Fructus Setariae Germinatus is 6:2:1:1:1:1, and its gross weight is the 3-4% of duck claw gross weight.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 1; it is characterized in that, material described in described step (3) wraps the weight portion of each material and is: Fructus Anisi Stellati 6 parts, Pericarpium Citri Reticulatae 8 parts, the Radix Angelicae Dahuricae 8 parts, Flos Caryophylli 8 parts, Fructus Tsaoko 8 parts, Semen Myristicae 6 parts, 8 parts of Pericarpium Zanthoxyli, Radix Codonopsis 6 parts, Radix Ophiopogonis 4 parts, Semen Alpiniae Katsumadai 5 parts, Rhizoma Kaempferiae 5 parts, Fructus Foeniculi 10 parts, Rhizoma Chuanxiong 6 parts, Radix Et Caulis Acanthopanacis Senticosi 4 parts, 8 parts of Radix Rehmanniae Preparata；The addition of described crystal sugar, salt and monosodium glutamate is the 2-3% of soup stock weight, and weight ratio is 2-4:4-8:1-2.
A kind of duck claw preparation method protecting the intestines and stomach the most as claimed in claim 1, it is characterised in that soup and the 1-3% of duck claw gross weight in the total amount of Flos Osmanthi Fragrantis, Semen Nelumbinis and morat is pot described in described step (4).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610245735.XA CN105851914A (en) | 2016-04-20 | 2016-04-20 | Preparation method of duck feet capable of protecting intestines and stomach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610245735.XA CN105851914A (en) | 2016-04-20 | 2016-04-20 | Preparation method of duck feet capable of protecting intestines and stomach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105851914A true CN105851914A (en) | 2016-08-17 |
Family
ID=56633283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610245735.XA Pending CN105851914A (en) | 2016-04-20 | 2016-04-20 | Preparation method of duck feet capable of protecting intestines and stomach |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105851914A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185310A (en) * | 2017-12-29 | 2018-06-22 | 三只松鼠股份有限公司 | One kind fire-cures duck pawl and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN104921164A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of stewed chicken |
| CN105211912A (en) * | 2015-11-04 | 2016-01-06 | 安徽真心食品有限公司 | Tonic Chinese herbal medicine duck pawl preparation method |
-
2016
- 2016-04-20 CN CN201610245735.XA patent/CN105851914A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1422554A (en) * | 2001-11-27 | 2003-06-11 | 上海大瀛鸭鸭公司 | Low-fat edible duck preparing method |
| CN102972725A (en) * | 2012-11-22 | 2013-03-20 | 毛希泽 | Dried salted duck salting seasoning and preparation method of dried salted duck |
| CN104921164A (en) * | 2014-03-20 | 2015-09-23 | 扬州美瑞食品有限公司 | Processing technology of stewed chicken |
| CN105211912A (en) * | 2015-11-04 | 2016-01-06 | 安徽真心食品有限公司 | Tonic Chinese herbal medicine duck pawl preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185310A (en) * | 2017-12-29 | 2018-06-22 | 三只松鼠股份有限公司 | One kind fire-cures duck pawl and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613616B (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN103393135B (en) | Preparation method of nourished chicken feet | |
| CN103989056B (en) | A kind of Steamed pork wrapped in lotus leaf and preparation method thereof | |
| CN105876477A (en) | Processing method of medicated food smoked chickens | |
| CN103975988A (en) | Folk delicate-flavour shrimp pastry and preparation method thereof | |
| CN104187775A (en) | Lamb shashlik with angelica sinensis for enriching and activating blood and making method of lamb shashlik | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN104095170A (en) | Rich and fragrant purple sweet potato Tofu steamed stuffed bun and preparation method thereof | |
| CN104305302A (en) | Roasted chicken manufacturing method | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN105962309A (en) | Deep sea fish sauce and preparation technology thereof | |
| CN107811262A (en) | A kind of preparation method and application of bioactivity barbecue sauce | |
| KR20190134553A (en) | Jeju pork noodle manufacturing method | |
| CN106174355A (en) | A kind of coconut aroma Semen Benincasae and preparation method thereof | |
| CN1923043A (en) | Gen-seng pig's feet product and method for manufacturing same | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN105851914A (en) | Preparation method of duck feet capable of protecting intestines and stomach | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof | |
| CN105495370A (en) | Instant hericium erinaceus-pork rib soft can | |
| CN103932308A (en) | Beauty maintaining and youth keeping soft-shelled turtle health soup and preparation method thereof | |
| CN104351851A (en) | Pork meat patties prepared from mushrooms and fish meat, and preparation method of pork meat patties | |
| CN107822079A (en) | A kind of preparation method and application of small peptide barbecue sauce | |
| CN106473016A (en) | A kind of preparation method of instant sea cucumber sausage |
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: 20160817 |
|
| WD01 | Invention patent application deemed withdrawn after publication |