CN105942251A - Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof - Google Patents
Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof Download PDFInfo
- Publication number
- CN105942251A CN105942251A CN201610158300.1A CN201610158300A CN105942251A CN 105942251 A CN105942251 A CN 105942251A CN 201610158300 A CN201610158300 A CN 201610158300A CN 105942251 A CN105942251 A CN 105942251A
- Authority
- CN
- China
- Prior art keywords
- parts
- duck
- fermentation
- meat
- seaweed
- 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.)
- Withdrawn
Links
- 241001474374 Blennius Species 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000006439 Lemna minor Nutrition 0.000 title abstract description 10
- 235000013364 duck meat Nutrition 0.000 title abstract description 10
- 235000013580 sausages Nutrition 0.000 title abstract description 8
- 235000019583 umami taste Nutrition 0.000 title abstract 2
- 235000019607 umami taste sensations Nutrition 0.000 title abstract 2
- 241000209501 Spirodela Species 0.000 title 1
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 34
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 8
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 8
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 24
- 230000004151 fermentation Effects 0.000 claims description 24
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007599 discharging Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000002504 physiological saline solution Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000005070 ripening Effects 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009210 therapy by ultrasound Methods 0.000 claims description 3
- 244000242291 Lemna paucicostata Species 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 240000005373 Panax quinquefolius Species 0.000 abstract 2
- 235000003140 Panax quinquefolius Nutrition 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 235000002710 Ilex cornuta Nutrition 0.000 abstract 1
- 241001310146 Ilex cornuta Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 210000000481 breast Anatomy 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 4
- 229910052791 calcium Inorganic materials 0.000 description 4
- 239000011575 calcium Substances 0.000 description 4
- 108091000080 Phosphotransferase Proteins 0.000 description 3
- 102000020233 phosphotransferase Human genes 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 102000008934 Muscle Proteins Human genes 0.000 description 2
- 108010074084 Muscle Proteins Proteins 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000002604 ultrasonography Methods 0.000 description 2
- 235000019156 vitamin B Nutrition 0.000 description 2
- 239000011720 vitamin B Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010029240 Neuritis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 206010047601 Vitamin B1 deficiency Diseases 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 208000002894 beriberi Diseases 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000005515 coenzyme Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000002054 inoculum Substances 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 108060006633 protein kinase Proteins 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fermented duck meat sausage with seaweed for improving umami taste, which is prepared from the raw materials including, by weight, 220-250 parts of duck breast meat, 8-10 parts of seaweed powder, 4-5 parts of garlic, 2-3 parts of American ginseng, 2-2.4 parts of ilex cornuta roots, 0.7-1.5 parts of herba ecliptae, 2-3 parts of monosodium glutamate, 4-6 parts of five-spice powder, 2-3 parts of soybean sauce, 4-5 parts of white sugar, 6-8 parts of salt, a proper amount of lactobacillus plantarum, a proper amount of a calcium chloride solution and a proper amount of water. The added seaweed powder has the effects of resisting senility, reducing blood fat and resisting tumor. The sausage also contains various traditional Chinese medicine components, such as the American ginseng, so that the sausage has the effects of tonifying qi and nourishing yin, clearing heat and engendering fluid.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Nori and carry fresh fermentation duck banger and preparation method thereof.
Background technology
Duck meat is nutritious, and protein content is high, and fat content is low, contains various trace elements and vitamin B group etc. simultaneously.Fatty acid fusing point in duck meat is low, it is easy to digestion.Contained vitamin B group and vitamin E are many compared with other meats, are highly resistant to vitamin B1 deficiency, neuritis and inflammation, moreover it is possible to defying age.Containing the nicotinic acid of relatively horn of plenty in duck meat, it is to constitute one of composition of two kinds of important coenzyme in human body, to protected effects of heart disease patient such as myocardial infarctions.But, for a long time, the duck meat processing of China is weak link, duck industry is in the transition period to finishing stage in the segmentation stage, processing stage is the lowest, as duck meat processing only accounts for about the 15% of meat-type duck total amount, and being concentrated mainly on the division processing of duck, this differs greatly with the average level of developed country more than 70% and the world 50%.Duck meat product variety is the most dull, the most traditional beans spiced and stewed food and dry products.Ferment sausage is the Fermentation utilizing antibacterial in sausage and the convenient meat product made.There is the features such as storage period length, unique flavor, promotion meat color development due to it currently suffer from Chinese and western consumer and like.But up to the present, ferment sausage mainly has Carnis Anseris domestica, beef and three kinds of Carnis Sus domestica, it is primarily due to the duck meat sausage that prior art makes and there will be the problem that meat is dry, toughness is big, chewiness is poor, simultaneously the highest to the rate request of fermentation, if fermenting speed is slower, it is easily caused duck meat to go bad during the fermentation, thus affects mouthfeel.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Nori carries fresh fermentation duck banger and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Nori carries fresh fermentation duck banger, is prepared by the raw materials in:
Duck brisket 220-250, ground seaweed 8-10, Bulbus Allii 4-5, Radix Panacis Quinquefolii 2-3, Radix Ilicis Cornutae 2-2.4, Herba Ecliptae 0.7-1.5, monosodium glutamate 2-3, five spice powder 4-6, soy sauce 2-3, white sugar 4-5, Sal 6-8, Lactobacillus plantarum is appropriate, calcium chloride solution is appropriate, water is appropriate.
Described Nori puies forward the preparation method of fresh fermentation duck banger, comprises the following steps:
(1) take fresh duck brisket to be placed in refrigerator, at 4 DEG C, preserve 24h；Duck brisket is put in plastic bag, it is simultaneously introduced the calcium chloride solution submergence duck brisket that concentration is 200mmol/L, seal after discharging the air in plastic bag, place in the treatment trough of Ultrasonic cell smash, ultrasonic Treatment 12-15min under 40 DEG C of temperature, 300W power, standby after then duck brisket being taken out, drains away the water；
(2) Lactobacillus plantarum is dissolved in the physiological saline solution of 10 times amount, refills in lyophilizing bottle, carry out vacuum lyophilization 30-36h, obtain lyophilizing mycopowder, and preservation at 4 DEG C；
(3) Radix Panacis Quinquefolii, Radix Ilicis Cornutae, Herba Ecliptae are added the water slow fire boiling 40-50min of 5-6 times, filter cleaner, obtains filtrate；
(4) being placed in baking box by Bulbus Allii and bake, smash into mud to pieces, mix with ground seaweed, then be placed in baking box and carry out secondary drying, discharging is pulverized；
(5) the duck brisket after step (1) being processed is placed in meat grinder rubbings, then material after processing with step (3), (4) and remain each raw material and mix to be placed in cutmixer and stir 15-20min, obtains meat stuffing；By the lyophilizing mycopowder of step (2) gained of inoculation 3% in meat stuffing, in 33 DEG C of bottom fermentation 48h, then at 15 DEG C of bottom fermentation 24h, obtain fermentation meat stuffing；
(6) fermentation meat stuffing is poured in casing, baking, drying and ripening, packaging, to obtain final product.
The invention have the advantage that the present invention uses ultrasound wave to work in coordination with calcium chloride solution and duck brisket is carried out Tenderization, ultrasound wave makes the muscle cell of duck brisket rupture, and make intracellular calcium ion discharge, activate calcium kinase, calcium kinase can cause muscle protein from dissolving, and then decomposes muscle protein and makes meat deliquescing；And the calcium kinase in Fowl meat shows activity and needs the participation of calcium ion, being therefore additionally added the calcium chloride solution submergence duck brisket that concentration is 200mmol/L while supersound process, make calcium kinase increased activity, tenderizing effect is good；Lactobacillus plantarum is carried out vacuum lyophilization and processes and can directly apply to produce without actication of culture by the present invention, and easy to use, inoculum concentration is little, and viable bacteria content is high, and fermenting speed is fast；Meanwhile, the ground seaweed that the present invention adds has defying age, blood fat reducing, antineoplastic function, additionally, the present invention is possibly together with plurality of Chinese compositions such as Radix Panacis Quinquefoliis, has effect of boosting qi and nourishing yin, clearing away heat and promoting production of body fluid.
Detailed description of the invention
A kind of Nori carries fresh fermentation duck banger, is prepared by the raw materials in:
Duck brisket 220, ground seaweed 8, Bulbus Allii 4, Radix Panacis Quinquefolii 2, Radix Ilicis Cornutae 2, Herba Ecliptae 0.7, monosodium glutamate 2, five spice powder 4, soy sauce 2, white sugar 4, Sal 6, Lactobacillus plantarum is appropriate, calcium chloride solution is appropriate, water is appropriate.
Described Nori puies forward the preparation method of fresh fermentation duck banger, comprises the following steps:
(1) take fresh duck brisket to be placed in refrigerator, at 4 DEG C, preserve 24h；Duck brisket is put in plastic bag, it is simultaneously introduced the calcium chloride solution submergence duck brisket that concentration is 200mmol/L, seal after discharging the air in plastic bag, place in the treatment trough of Ultrasonic cell smash, ultrasonic Treatment 12min under 40 DEG C of temperature, 300W power, standby after then duck brisket being taken out, drains away the water；
(2) Lactobacillus plantarum is dissolved in the physiological saline solution of 10 times amount, refills in lyophilizing bottle, carry out vacuum lyophilization 30h, obtain lyophilizing mycopowder, and preservation at 4 DEG C；
(3) Radix Panacis Quinquefolii, Radix Ilicis Cornutae, Herba Ecliptae are added the water slow fire boiling 40min of 5 times, filter cleaner, obtains filtrate；
(4) being placed in baking box by Bulbus Allii and bake, smash into mud to pieces, mix with ground seaweed, then be placed in baking box and carry out secondary drying, discharging is pulverized；
(5) the duck brisket after step (1) being processed is placed in meat grinder rubbings, then material after processing with step (3), (4) and remain each raw material and mix to be placed in cutmixer and stir 15min, obtains meat stuffing；By the lyophilizing mycopowder of step (2) gained of inoculation 3% in meat stuffing, in 33 DEG C of bottom fermentation 48h, then at 15 DEG C of bottom fermentation 24h, obtain fermentation meat stuffing；
(6) fermentation meat stuffing is poured in casing, baking, drying and ripening, packaging, to obtain final product.
Claims (2)
1. a Nori carries fresh fermentation duck banger, it is characterised in that be prepared by the raw materials in:
Duck brisket 220-250, ground seaweed 8-10, Bulbus Allii 4-5, Radix Panacis Quinquefolii 2-3, Radix Ilicis Cornutae 2-2.4, Herba Ecliptae 0.7-1.5, monosodium glutamate 2-3, five spice powder 4-6, soy sauce 2-3, white sugar 4-5, Sal 6-8, Lactobacillus plantarum is appropriate, calcium chloride solution is appropriate, water is appropriate.
Nori the most according to claim 1 puies forward the preparation method of fresh fermentation duck banger, it is characterised in that comprise the following steps:
(1) take fresh duck brisket to be placed in refrigerator, at 4 DEG C, preserve 24h；Duck brisket is put in plastic bag, it is simultaneously introduced the calcium chloride solution submergence duck brisket that concentration is 200mmol/L, seal after discharging the air in plastic bag, place in the treatment trough of Ultrasonic cell smash, ultrasonic Treatment 12-15min under 40 DEG C of temperature, 300W power, standby after then duck brisket being taken out, drains away the water；
(2) Lactobacillus plantarum is dissolved in the physiological saline solution of 10 times amount, refills in lyophilizing bottle, carry out vacuum lyophilization 30-36h, obtain lyophilizing mycopowder, and preservation at 4 DEG C；
(3) Radix Panacis Quinquefolii, Radix Ilicis Cornutae, Herba Ecliptae are added the water slow fire boiling 40-50min of 5-6 times, filter cleaner, obtains filtrate；
(4) being placed in baking box by Bulbus Allii and bake, smash into mud to pieces, mix with ground seaweed, then be placed in baking box and carry out secondary drying, discharging is pulverized；
(5) the duck brisket after step (1) being processed is placed in meat grinder rubbings, then material after processing with step (3), (4) and remain each raw material and mix to be placed in cutmixer and stir 15-20min, obtains meat stuffing；By the lyophilizing mycopowder of step (2) gained of inoculation 3% in meat stuffing, in 33 DEG C of bottom fermentation 48h, then at 15 DEG C of bottom fermentation 24h, obtain fermentation meat stuffing；
(6) fermentation meat stuffing is poured in casing, baking, drying and ripening, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610158300.1A CN105942251A (en) | 2016-03-21 | 2016-03-21 | Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610158300.1A CN105942251A (en) | 2016-03-21 | 2016-03-21 | Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942251A true CN105942251A (en) | 2016-09-21 |
Family
ID=56917622
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610158300.1A Withdrawn CN105942251A (en) | 2016-03-21 | 2016-03-21 | Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942251A (en) |
-
2016
- 2016-03-21 CN CN201610158300.1A patent/CN105942251A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103876222B (en) | A kind of preparation method of the fresh squeezing beverage of Semen Castaneae | |
| CN102524773A (en) | Edible bird's nest herbal cuisine can | |
| CN109007746A (en) | A kind of preparation method of sturgeon head seasoning | |
| CN106858593A (en) | A kind of double ginseng colla corii asini cakes and preparation method thereof | |
| CN105942297A (en) | Sea cucumber powder and preparation method thereof | |
| CN106107620A (en) | A kind of Rhizoma amorphophalli stomach invigorating breaded fish stick and preparation method thereof | |
| CN106036575A (en) | Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof | |
| CN105942247A (en) | Spicy-hot-flavor fermented duck meat sausage and preparation method thereof | |
| CN105942262A (en) | Fruit peel appetite-improving duck meat sausage and preparation method thereof | |
| CN105942245A (en) | Sour-refreshing stomach-fortifying fermented duck meat sausage and preparation method thereof | |
| CN105942263A (en) | Coconut juice sweet-fragrant fermented duck meat sausage and preparation method thereof | |
| CN105942251A (en) | Fermented duck meat sausage with seaweed for improving umami taste and preparation method thereof | |
| CN106072023A (en) | A kind of Radix Panacis Quinquefolii Arillus Longan vigorate qi and replenish the blood breaded fish stick and preparation method thereof | |
| CN106173742A (en) | A kind of aroma soybean whey drink and production technology thereof | |
| CN107981258B (en) | Processing method of red squid prepared food | |
| CN105942253A (en) | Pear juice dryness-moistening fermented duck meat sausage and preparation method thereof | |
| CN105942249A (en) | Qi-regulating fermented duck meat sausage and preparation method thereof | |
| CN105942248A (en) | Lung-clearing fermented duck meat sausage and preparation method thereof | |
| CN105942246A (en) | Spicy-and-hot fermented duck meat sausage and preparation method thereof | |
| CN105942254A (en) | Stomach-nourishing fermented duck meat sausage and preparation method thereof | |
| CN105942252A (en) | Sauce flavor fermented duck meat sausage and preparation method thereof | |
| CN105942255A (en) | Atractylodes macrocephala Qi-tonifying fermented duck meat sausage and preparation method thereof | |
| CN105942260A (en) | Lemon-taste fermented duck meat sausage and preparation method thereof | |
| CN105942250A (en) | Heart-clearing and spirit-quieting fermented duck meat sausage and preparation method thereof | |
| CN105942261A (en) | Kidney-tonifying fermented duck meat sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160921 |
|
| WW01 | Invention patent application withdrawn after publication |