CN106261874A - A kind of stewed duck with bean sauce manufacture method - Google Patents

A kind of stewed duck with bean sauce manufacture method Download PDF

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Publication number
CN106261874A
CN106261874A CN201610673399.9A CN201610673399A CN106261874A CN 106261874 A CN106261874 A CN 106261874A CN 201610673399 A CN201610673399 A CN 201610673399A CN 106261874 A CN106261874 A CN 106261874A
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China
Prior art keywords
parts
duck
fructus
manufacture method
bean sauce
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CN201610673399.9A
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Chinese (zh)
Inventor
薛连凤
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Tianjin Binhai Hongbo Hung Food Co Ltd
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Tianjin Binhai Hongbo Hung Food Co Ltd
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Priority to CN201610673399.9A priority Critical patent/CN106261874A/en
Publication of CN106261874A publication Critical patent/CN106261874A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL 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
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

The invention provides a kind of stewed duck with bean sauce manufacture method, this technical scheme, for the purpose of alleviating the nutrition leak that manufacturing process is caused, is started with in terms of two and is improved conventional fabrication process.On the one hand, present invention reduces salinity consumption, during pickled, duck is pickled by the Miso Soup with low salt, and follow-up beans boils process and have employed the soup stock of dilution especially, decrease duck meat as far as possible to contact with the direct of salinity, contribute to retaining albumen prototype structure, do not change local flavor simultaneously.In addition, the present invention carries out boiling with the low temperature regime of 70~75 DEG C, and by the way of filling glass pearl in duck intracoelomic cavity, ensure that duck inside and outside is heated evenly, extend brew time simultaneously so that the present invention still ensure that under conditions of relative low temperature meat boil, soft rotten.This low-temperature heat pattern is possible not only to make nutrient be retained as far as possible, advantageously ensures that the original flavor of duck meat simultaneously, promotes mouthfeel level.

Description

A kind of stewed duck with bean sauce manufacture method
Technical field
The present invention relates to modern food science and technology field, be specifically related to a kind of stewed duck with bean sauce manufacture method.
Background technology
Stewed duck with bean sauce is Han nationality's tradition famous dish of the south of the lower reaches of the Yangtze River, gains the name because its color and luster is yellow black, is deeply liked by consumers in general.Beans The black meat of Corium Anas domestica is tender, mellow delicious taste oiliness, fragrant, has perfume (or spice), peppery, numb, crisp, a tender feature, and meat chewy, fresh and tender tempting. Stewed duck with bean sauce can be developed as dish, on the one hand comes from its good flavor characteristic, on the other hand, its prominent nutritive water Flat most important.Motherland's medical science is thought, duck meat sweet in the mouth is micro-salty, and property is cooler, enters spleen, stomach, lung and kidney channel, have " grow the five internal organs it The moon, the heat of clear asthenia, row water of enriching blood, nourishing the stomach to promote the production of body fluid, cough-relieving breath is frightened " etc., i.e. there are heat-clearing and toxic substances removing, nourishing YIN to lower pathogenic fire, hemostasis dysentery and taste Effect of benefit.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, energy It is effective against 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.
Stewed duck with bean sauce processing technology is of long standing and well established, not only has some branches with the difference of region, and passage in time is spread out Bear multiple flavor characteristics.But in the assorted processing technology of stewed duck with bean sauce, exist pickled and fire two indispensable process procedures, its In pickled technique be used for give the taste characteristics that duck meat is strong, fire link be then by high-temperature heating make duck meat become ripe.Its In pickled link in order to obtain more preferable taste, generally with the addition of substantial amounts of salinity and sauce, so during pickled because of High salt time-sharing environment easily makes protein ingredient deactivation useful in duck meat.And the link of firing of stewed duck with bean sauce is different from the dish of routine Culinary art, its heating-up temperature is higher, heat time heating time is longer, and therefore the destruction to duck meat Middle nutrition composition is the most obvious.
Summary of the invention
It is contemplated that for the technological deficiency of prior art, it is provided that a kind of stewed duck with bean sauce manufacture method, to solve prior art The technical problem of stewed duck with bean sauce manufacture method destructible duck meat nutritional labeling.
For realizing above technical purpose, the present invention by the following technical solutions:
A kind of stewed duck with bean sauce manufacture method, comprises the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic The top stirring 6h of power agitator, cleans appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take Miso Soup and mix according to 1:1 volume ratio with water After conjunction, duck body is placed in one, heats 10h with the temperature of 70~75 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
As preferably, step 2) or step 5) described in Miso Soup be grouped into by the one-tenth of following percetage by weight: Fructus Hordei Germinatus powder 8 Part, refined salt 500 parts, white sugar 600 parts, monosodium glutamate 350 parts, 400 parts of Fructus Capsici, 100 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 24 parts, Fructus Anisi Stellati 35 parts, the Radix Angelicae Dahuricae 35 Part, Semen Myristicae 15 parts, fragrant 35 parts of sand, the Radix Paeoniae Alba 8 parts, Rhizoma Alpiniae Officinarum 20 parts, the Cortex Eucommiae 25 parts, Fructus Foeniculi 24 parts, Fructus Cumini Cymini 24 parts, Rhizoma Kaempferiae 15 parts, Fructus Amomi 26 parts, 35 parts of Radix Glycyrrhizae, Flos Caryophylli 18 parts, Murraya paniculata (L.) Jack. 18 parts, Semen Arecae 14 parts, Fructus Crataegi 26 parts, Fructus Aurantii 26 parts, Pericarpium Citri Reticulatae 24 parts, grass 30 parts, black pepper 12 parts, Ramulus Cinnamomi 22 parts, Radix Fici Hirtae 30 parts, 36000 parts of water, hyper-methoxy pectin 8 parts, alginate 12 parts, shell gathers Sugar 4 parts, Herba Houttuyniae squeezing juice 12 parts, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) squeezing juice 20 parts, Citrus aurantium L. var. amara Engl. squeezing juice 15 parts, Flos abelmoschi manihot squeezing juice 12 parts.
As preferably, a diameter of the 4 of described bead~6mm.
As preferably, the addition of described bead is 200.
As preferably, step 5) heating process continues to drench Miso Soup on duck body.
As preferably, step 5) terminate after the most in the sunlight dry in the sun 2~within 3 days, perform step 6 again).
The invention provides a kind of stewed duck with bean sauce manufacture method, this technical scheme is to alleviate the nutrition leak that manufacturing process is caused For the purpose of, start with in terms of two and improve conventional fabrication process.On the one hand, present invention reduces salinity consumption, in pickled process In with the Miso Soup of low salt, duck is pickled, and follow-up beans boils process and have employed the soup stock of dilution especially, as far as possible Decrease duck meat to contact with the direct of salinity, contribute to retaining albumen prototype structure, do not change local flavor simultaneously.Additionally, the present invention Carry out boiling with the low temperature regime of 70~75 DEG C, and by the way of filling glass pearl in duck intracoelomic cavity, ensure that duck inside and outside is subject to Heat uniformly, extends brew time simultaneously so that the present invention still ensure that under conditions of relative low temperature meat boil, soft rotten. This low-temperature heat pattern is possible not only to make nutrient be retained as far as possible, advantageously ensure that simultaneously duck meat original flavor, Promote mouthfeel level.
Additionally, the pickled link of the present invention is filled with in duck intracoelomic cavity magnetic stirring apparatus rotor, available magnetic agitation Effect realizes the stirring action in duck intracoelomic cavity, contributes to sauce infiltration of wall in duck body, thus promotes taste levels.Excellent In selecting technology scheme, can give stewed duck with bean sauce more preferable taste by specific Miso Soup formula;Limit specific bead diameter and Bead addition, it is ensured that more uniform heats;And increase Miso Soup and drench step and dry in the sun step is respectively used to carry Rise the beans taste of duck meat and sense of compacting, make mouthfeel more preferably.The present invention achieves prominent technique effect with the technological improvement of novelty, Cost is relatively low simultaneously, taste good, has prominent promotion potential.
Detailed description of the invention
The detailed description of the invention of the present invention will be described in detail below.In order to avoid the most unnecessary details, To belonging to known structure or function will not be described in detail in following example.In addition to being defined, institute in following example Technology and scientific terminology there is the identical meanings being commonly understood by with those skilled in the art of the invention.
Embodiment 1
A kind of stewed duck with bean sauce manufacture method, comprises the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic The top stirring 6h of power agitator, cleans appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take Miso Soup and mix according to 1:1 volume ratio with water After conjunction, duck body is placed in one, heats 10h with the temperature of 73 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
On the basis of above technical scheme, meet following condition:
Step 2) or step 5) described in Miso Soup be grouped into by the one-tenth of following percetage by weight: Fructus Hordei Germinatus powder 8 parts, refined salt 500 Part, white sugar 600 parts, monosodium glutamate 350 parts, 400 parts of Fructus Capsici, 100 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 24 parts, Fructus Anisi Stellati 35 parts, the Radix Angelicae Dahuricae 35 parts, Semen Myristicae 15 Part, fragrant 35 parts of sand, the Radix Paeoniae Alba 8 parts, Rhizoma Alpiniae Officinarum 20 parts, the Cortex Eucommiae 25 parts, Fructus Foeniculi 24 parts, Fructus Cumini Cymini 24 parts, Rhizoma Kaempferiae 15 parts, Fructus Amomi 26 parts, 35 parts of Radix Glycyrrhizae, Flos Caryophylli 18 parts, Murraya paniculata (L.) Jack. 18 parts, Semen Arecae 14 parts, Fructus Crataegi 26 parts, Fructus Aurantii 26 parts, Pericarpium Citri Reticulatae 24 parts, grass 30 parts is black 12 parts of Fructus Piperis, Ramulus Cinnamomi 22 parts, Radix Fici Hirtae 30 parts, 36000 parts of water, hyper-methoxy pectin 8 parts, alginate 12 parts, chitosan 4 parts, fish Raw meat grass squeezing juice 12 parts, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) squeezing juice 20 parts, Citrus aurantium L. var. amara Engl. squeezing juice 15 parts, Flos abelmoschi manihot squeezing juice 12 parts.
A diameter of 5mm of described bead.
The addition of described bead is 200.
Step 5) heating process continues on duck body, drench Miso Soup.
Step 5) terminate after first the most in the sunlight dry in the sun within 2.5 days, perform step 6 again).
Embodiment 2
A kind of stewed duck with bean sauce manufacture method, comprises the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic The top stirring 6h of power agitator, cleans appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take Miso Soup and mix according to 1:1 volume ratio with water After conjunction, duck body is placed in one, heats 10h with the temperature of 70 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
On the basis of above technical scheme, meet following condition:
A diameter of 4mm of described bead.
Step 5) terminate after first the most in the sunlight dry in the sun within 2 days, perform step 6 again).
Embodiment 3
A kind of stewed duck with bean sauce manufacture method, comprises the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic The top stirring 6h of power agitator, cleans appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take Miso Soup and mix according to 1:1 volume ratio with water After conjunction, duck body is placed in one, heats 10h with the temperature of 75 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
On the basis of above technical scheme, meet following condition:
Step 2) or step 5) described in Miso Soup be grouped into by the one-tenth of following percetage by weight: Fructus Hordei Germinatus powder 8 parts, refined salt 500 Part, white sugar 600 parts, monosodium glutamate 350 parts, 400 parts of Fructus Capsici, 100 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 24 parts, Fructus Anisi Stellati 35 parts, the Radix Angelicae Dahuricae 35 parts, Semen Myristicae 15 Part, fragrant 35 parts of sand, the Radix Paeoniae Alba 8 parts, Rhizoma Alpiniae Officinarum 20 parts, the Cortex Eucommiae 25 parts, Fructus Foeniculi 24 parts, Fructus Cumini Cymini 24 parts, Rhizoma Kaempferiae 15 parts, Fructus Amomi 26 parts, 35 parts of Radix Glycyrrhizae, Flos Caryophylli 18 parts, Murraya paniculata (L.) Jack. 18 parts, Semen Arecae 14 parts, Fructus Crataegi 26 parts, Fructus Aurantii 26 parts, Pericarpium Citri Reticulatae 24 parts, grass 30 parts is black 12 parts of Fructus Piperis, Ramulus Cinnamomi 22 parts, Radix Fici Hirtae 30 parts, 36000 parts of water, hyper-methoxy pectin 8 parts, alginate 12 parts, chitosan 4 parts, fish Raw meat grass squeezing juice 12 parts, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) squeezing juice 20 parts, Citrus aurantium L. var. amara Engl. squeezing juice 15 parts, Flos abelmoschi manihot squeezing juice 12 parts.
A diameter of 6mm of described bead.
Step 5) heating process continues on duck body, drench Miso Soup.
Step 5) terminate after first the most in the sunlight dry in the sun within 3 days, perform step 6 again).
Embodiment 4
A kind of stewed duck with bean sauce manufacture method, it is characterised in that comprise the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic The top stirring 6h of power agitator, cleans appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take Miso Soup and mix according to 1:1 volume ratio with water After conjunction, duck body is placed in one, heats 10h with the temperature of 74 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
Inventive embodiment has been described in detail, but described content is only presently preferred embodiments of the present invention, not in order to Limit the present invention.All any amendment, equivalent and improvement etc. made in the application range of the present invention, should be included in this Within the protection domain of invention.

Claims (6)

1. a stewed duck with bean sauce manufacture method, it is characterised in that comprise the following steps:
1) take duck, take out internal organs after broken thorax, remove esophagus, trachea, clean;
2) cut duck's foot to be placed in Miso Soup, the pickled 24h in lucifuge ventilation, under the conditions of 20 DEG C, take out, obtain duck body;
3) add water after refined salt and monosodium glutamate being mixed, keep hypersaturated state, be then applied in the external table of duck, keep 12h;
4) in duck body body cavity, insert Rhizoma Zingiberis, onion parts and salted and fermented soya paste, insert magnetic stirring apparatus rotor, then duck body is placed in magnetic force and stirs Mix the top stirring 6h of device, clean appearance and the body cavity of duck body;
5) in the body cavity of duck body, insert bead, then sew up duck body body cavity, take after Miso Soup mixes according to 1:1 volume ratio with water Duck body is placed in one, heats 10h with the temperature of 70~75 DEG C, take out;
6) take out bead, to duck external table sprinkle, Saccharum Sinensis Roxb., Herba Alii fistulosi end, Sucus Zingberis, stand 6h.
A kind of stewed duck with bean sauce manufacture method the most according to claim 1, it is characterised in that step 2) or step 5) described in Miso Soup It is grouped into by the one-tenth of following percetage by weight: Fructus Hordei Germinatus powder 8 parts, refined salt 500 parts, white sugar 600 parts, monosodium glutamate 350 parts, 400 parts of Fructus Capsici, 100 parts of Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis 24 parts, Fructus Anisi Stellati 35 parts, the Radix Angelicae Dahuricae 35 parts, Semen Myristicae 15 parts, fragrant 35 parts of sand, the Radix Paeoniae Alba 8 parts, Rhizoma Alpiniae Officinarum 20 parts, the Cortex Eucommiae 25 parts, Fructus Foeniculi 24 parts, Fructus Cumini Cymini 24 parts, Rhizoma Kaempferiae 15 parts, Fructus Amomi 26 parts, 35 parts of Radix Glycyrrhizae, Flos Caryophylli 18 parts, Murraya paniculata (L.) Jack. 18 parts, Semen Arecae 14 parts, Fructus Crataegi 26 parts, Fructus Aurantii 26 parts, Pericarpium Citri Reticulatae 24 parts, grass 30 parts, black pepper 12 parts, Ramulus Cinnamomi 22 parts, Radix Fici Hirtae 30 parts, water 36000 Part, hyper-methoxy pectin 8 parts, alginate 12 parts, chitosan 4 parts, Herba Houttuyniae squeezing juice 12 parts, Herba Desmodii Triquetri (Herba Tadehagi Triquetri) squeezing juice 20 parts, turtle Turtle flower squeezing juice 15 parts, Flos abelmoschi manihot squeezing juice 12 parts.
A kind of stewed duck with bean sauce manufacture method the most according to claim 1, it is characterised in that a diameter of the 4 of described bead~6mm.
A kind of stewed duck with bean sauce manufacture method the most according to claim 1, it is characterised in that the addition of described bead is 200 ?.
A kind of stewed duck with bean sauce manufacture method the most according to claim 1, it is characterised in that step 5) heating process continues to duck Miso Soup is drenched on body.
A kind of stewed duck with bean sauce manufacture method the most according to claim 1, it is characterised in that step 5) terminate to dry in the air the most in the sunlight Shine and perform step 6 again in 2~3 days).
CN201610673399.9A 2016-08-15 2016-08-15 A kind of stewed duck with bean sauce manufacture method Pending CN106261874A (en)

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Application Number Priority Date Filing Date Title
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106974024A (en) * 2017-05-18 2017-07-25 何冠谦 A kind of fruit tea manufacture craft
CN109258780A (en) * 2018-10-26 2019-01-25 湖南海佳食品科技有限公司 A method of extending the fresh duck shelf-life

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106974024A (en) * 2017-05-18 2017-07-25 何冠谦 A kind of fruit tea manufacture craft
CN106974024B (en) * 2017-05-18 2020-07-10 何冠谦 Fruit tea making process
CN109258780A (en) * 2018-10-26 2019-01-25 湖南海佳食品科技有限公司 A method of extending the fresh duck shelf-life

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