CN106262760A - A kind of duck meat sauce and preparation method thereof - Google Patents
A kind of duck meat sauce and preparation method thereof Download PDFInfo
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- CN106262760A CN106262760A CN201610861503.7A CN201610861503A CN106262760A CN 106262760 A CN106262760 A CN 106262760A CN 201610861503 A CN201610861503 A CN 201610861503A CN 106262760 A CN106262760 A CN 106262760A
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Abstract
The invention discloses a kind of duck meat sauce and preparation method thereof, including the component of following weight portion: soybean oil 200 230 parts, Rhizoma Zingiberis Recens 30 50 parts, Bulbus Allii 30 50 parts, Herba Alii fistulosi 5 30 parts, Fructus Capsici sheet 60 90 parts, Fructus Capsici powder 10 30 parts, Zanthoxyli Bungeani powder 5 25 parts, salt 5 25 parts, monosodium glutamate 5 20 parts, sugar 10 30 parts, duck cream 15 parts, Spicy Salted Duck cream 15 parts, duck meat 70 90 parts.This duck meat sauce raw material is through strict screening, and by duck meat and perfume (or spice) pungent adjuvant perfect adaptation, taste enriches, and the freshest perfume (or spice) is spicy, and aftertaste is long, is a kind of assistant meal good merchantable brand, solves the problem that existing duck meat sauce taste is single；Preparation technology is simple, and raw material is easy to get, and reduces production cost；It addition, this duck meat sauce also has the most nutritious, instant, easily stored advantage.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of duck meat sauce and preparation method thereof.
Background technology
Duck meat is the superior sumptuous courses at a meal on dining table, is also the excellent food nourished of people.Duck meat protein content contains than poultry meat
Measure much higher, moderate fat content and distribution uniform, the most delicious.In the traditional Chinese medical science, the food that duck eats mostly is aquatic organism,
Therefore its meat nature and flavor are sweet, cold, enter lung stomach kidney channel, have nourishing, nourishing the stomach, the kidney invigorating, except the hot hectic fever due to YIN-deficiency of consumptive disease, consumer edema, only hematodiarrhoea, relieving cough and resolving phlegm
Deng effect.All internal people having heat suitably eat duck meat, have a delicate constitution, inappetence, heating, be hard and dry and the people of edema eats it
The most useful, also legend among the people, duck is pulmonary tuberculosis patient " panacea ", and Compendium of Material Medica is recorded: duck meat " main big qi-restoratives labor,
Sterilization heat, diuresis, except edema, relieving distension is full, profit internal organs, moves back skin ulcer and swells, epilepsy of calming the frightened；Duck meat compared with other meats possibly together with more B
Vitamin and vitamin E, be highly resistant to vitamin B1 deficiency, neuritis and inflammation, moreover it is possible to defying age；Containing more in duck meat
Abundant nicotinic acid, nicotinic acid is to constitute one of composition of two kinds of important coenzyme in human body, has the heart disease patients such as myocardial infarction
Protective effect.Beans is with things such as beans, wheat flour, fruit, meat or fish and shrimp as primary raw material, the pasty state seasoning processed
Product, it originates from China, has long history.Now, the tartar sauce that Chinese are common is divided into wheat flour as primary raw material
Sweet soybean paste, and the big class of broad bean paste two with beans as primary raw material；The most also development also has meat beans, alec and fruit jam etc. to adjust
Taste product.
Meat beans in the market is in the majority with the beans based article of Carnis Gallus domesticus, beef, and duck meat sauce based article is the most little；And
Existing duck meat sauce taste is the most single, mainly based on fragrant or peppery, it is impossible to meets consumer and suits one's taste and become increasingly abundant
Requirement.
Summary of the invention
It is an object of the invention to provide a kind of duck meat sauce and preparation method thereof, to solve proposition in above-mentioned background technology
Problem.
For achieving the above object, the present invention provides following technical scheme:
A kind of duck meat sauce, including the component of following weight portion: soybean oil 200-230 part, Rhizoma Zingiberis Recens 30-50 part, Bulbus Allii 30-50 part,
Herba Alii fistulosi 5-30 part, Fructus Capsici sheet 60-90 part, Fructus Capsici powder 10-30 part, Zanthoxyli Bungeani powder 5-25 part, salt 5-25 part, monosodium glutamate 5-20 part, sugar 10-30
Part, duck cream 1-5 part, Spicy Salted Duck cream 1-5 part, duck meat 70-90 part.
As the further scheme of the present invention: include the component of following weight portion: soybean oil 210-225 part, Rhizoma Zingiberis Recens 35-45
Part, Bulbus Allii 35-45 part, Herba Alii fistulosi 10-25 part, Fructus Capsici sheet 70-85 part, Fructus Capsici powder 15-25 part, Zanthoxyli Bungeani powder 10-20 part, salt 10-20 part, taste
Essence 5-15 part, sugar 15-25 part, duck cream 1-3 part, Spicy Salted Duck cream 1-3 part, duck meat 75-85 part.
As the present invention further scheme: include the component of following weight portion: soybean oil 220 parts, Rhizoma Zingiberis Recens 40 parts, Bulbus Allii 40
Part, Herba Alii fistulosi 20 parts, Fructus Capsici sheet 80 parts, Fructus Capsici powder 20 parts, Zanthoxyli Bungeani powder 15 parts, salt 15 parts, monosodium glutamate 10 parts, sugar 20 parts, duck cream 2 parts, beans
Pressed salted duck cream 2 parts, duck meat 80 parts.
As the present invention further scheme: the manufacture method of described Spicy Salted Duck cream is: (1) is by 100 parts of duck skeleton, food
Product Chinese medicine spice 0.5 part, salt 2 parts are put in extraction pot, add the water of a certain amount of 75 DEG C, and intense fire boiling is boiled 15 minutes, then used
Slow fire boils 10 minutes；(2) discharge, separates bone soup, oil, kindred slag；(3) take bone soup below 85 DEG C, be concentrated in vacuo to density and be
1.1g/ml, adds duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3 parts and duck oil 3 parts, after homogenizing
Obtain Spicy Salted Duck cream.
The preparation method of a kind of duck meat sauce, concretely comprises the following steps: soybean oil is put in pot and heated by (1), treats that oil temperature rises to
When 120-180 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens are added in pot, stirs；(2) Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added pot
In, parch 5-20min；(3) by duck meat stripping and slicing, boil, standby；(4) duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added in pot,
And stir-fry 1-15min with slow fire, take the dish out of the pot, obtain duck meat sauce；(5) duck meat sauce is cooled in advance less than 30 DEG C, carries out weighing canned.
As the present invention further scheme: soybean oil is put in pot and heated by described step (1), treats that oil temperature rises to
When 160 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens are added in pot, stirs.
As the present invention further scheme: Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added by described step (2)
Enter in pot, parch 10min.
As the present invention further scheme: duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added pot by described step (4)
In, and stir-fry 3min with slow fire, take the dish out of the pot, obtain duck meat sauce.
As the present invention further scheme: duck meat sauce is cooled to less than 15 DEG C by described step (5) in advance, carries out gravimetric tank
Dress.
Compared with prior art, the invention has the beneficial effects as follows:
This duck meat sauce raw material is through strict screening, and by duck meat and perfume (or spice) pungent adjuvant perfect adaptation, taste enriches, the freshest fragrant fiber crops
Peppery, and aftertaste is long, is a kind of assistant meal good merchantable brand, solves the problem that existing duck meat sauce taste is single；Preparation technology is simple, former
Material is easy to get, and reduces production cost；It addition, this duck meat sauce also has the most nutritious, instant, easily stored excellent
Point.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the technical scheme of this patent is described in more detail.
Embodiment 1
First soybean oil 200 parts, Rhizoma Zingiberis Recens 30 parts, Bulbus Allii 30 parts, Herba Alii fistulosi 5 parts, Fructus Capsici sheet 60 parts, Fructus Capsici powder 10 parts, Zanthoxyli Bungeani powder 5 are weighed
Part, salt 5 parts, monosodium glutamate 5 parts, sugar 10 parts, duck cream 1 part, Spicy Salted Duck cream 1 part, duck meat 70 parts, standby；Wherein, the making of Spicy Salted Duck cream
Method is: puts in extraction pot by 100 parts of duck skeleton, food Chinese medicine spice 0.5 part, salt 2 parts, adds a certain amount of 75 DEG C
Water, intense fire boils and boils 15 minutes, then simmers in water 10 minutes, and discharge separates bone soup, oil, kindred slag, takes bone soup true below 85 DEG C
It is 1.1g/ml that sky is concentrated into density, add duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3 parts and
Duck oil 3 parts, i.e. obtains Spicy Salted Duck cream after homogenizing；Soybean oil is put in pot and heat, when oil temperature rises to 120 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens are added
In Guo, stir, make taste fully distribute；Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added in pot, parch
5min；By duck meat stripping and slicing, boil, standby；Duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added in pot, and stir-fries with slow fire
1min, takes the dish out of the pot, and obtains duck meat sauce；Duck meat sauce is cooled in advance 25 DEG C, carries out weighing canned.
Embodiment 2
First soybean oil 200-230 part, Rhizoma Zingiberis Recens 30-50 part are weighed, Bulbus Allii 30-50 part, Herba Alii fistulosi 5-30 part, Fructus Capsici sheet 60-90 part is peppery
Green pepper powder 10-30 part, Zanthoxyli Bungeani powder 5-25 part, salt 5-25 part, monosodium glutamate 5-20 part, sugar 10-30 part, duck cream 1-5 part, Spicy Salted Duck cream 1-5
Part, duck meat 70-90 part is standby；Wherein, the manufacture method of Spicy Salted Duck cream is: by 100 parts of duck skeleton, food Chinese medicine spice 0.5
Part, salt 2 parts are put in extraction pot, add the water of a certain amount of 75 DEG C, and intense fire boiling is boiled 15 minutes, then simmered in water 10 minutes, row
Material, separates bone soup, oil, kindred slag, and taking bone soup and being concentrated in vacuo to density below 85 DEG C is 1.1g/ml, adds duck meat flavour perfume 1
Part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3 parts and duck oil 3 parts, i.e. obtain Spicy Salted Duck cream after homogenizing；Soybean oil is put
Enter in pot and heat, when oil temperature rises to 180 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens are added in pot, stirs, make taste fully distribute；By Fructus Capsici
Sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate add in pot, parch 20min；By duck meat stripping and slicing, boil, standby；By duck cream, beans plate
Duck cream, Herba Alii fistulosi and duck meat block add in pot, and stir-fry 15min with slow fire, take the dish out of the pot, obtain duck meat sauce；Duck meat sauce is cooled in advance 20 DEG C,
Carry out weighing canned.
Embodiment 3
First soybean oil 220 parts, Rhizoma Zingiberis Recens 40 parts, Bulbus Allii 40 parts, Herba Alii fistulosi 20 parts, Fructus Capsici sheet 80 parts, Fructus Capsici powder 20 parts, Zanthoxyli Bungeani powder are weighed
15 parts, salt 15 parts, monosodium glutamate 10 parts, sugar 20 parts, duck cream 2 parts, Spicy Salted Duck cream 2 parts, duck meat 80 parts, standby；Wherein, Spicy Salted Duck cream
Manufacture method is: puts in extraction pot by 100 parts of duck skeleton, food Chinese medicine spice 0.5 part, salt 2 parts, adds a certain amount of 75
DEG C water, intense fire boiling is boiled 15 minutes, then simmers in water 10 minutes, and discharge separates bone soup, oil, kindred slag, take bone soup 85 DEG C with
Under to be concentrated in vacuo to density be 1.1g/ml, add duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3
Part and duck oil 3 parts, i.e. obtain Spicy Salted Duck cream after homogenizing；Soybean oil is put in pot and heat, when oil temperature rises to 160 DEG C, by Herba Alii fistulosi, Rhizoma Zingiberis Recens
Add in pot, stir, make taste fully distribute；Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added in pot, parch
10min；By duck meat stripping and slicing, boil, standby；Duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added in pot, and stir-fries with slow fire
3min, takes the dish out of the pot, and obtains duck meat sauce；(5) duck meat sauce is cooled in advance 10 DEG C, carries out weighing canned.
Embodiment 4
First soybean oil 210 parts, Rhizoma Zingiberis Recens 35 parts, Bulbus Allii 35 parts, Herba Alii fistulosi 10 parts, Fructus Capsici sheet 70 parts, Fructus Capsici powder 15 parts, Zanthoxyli Bungeani powder are weighed
10 parts, salt 10 parts, monosodium glutamate 5 parts, sugar 15 parts, duck cream 1 part, Spicy Salted Duck cream 1 part, duck meat 75 parts, standby；Wherein, Spicy Salted Duck cream
Manufacture method is: puts in extraction pot by 100 parts of duck skeleton, food Chinese medicine spice 0.5 part, salt 2 parts, adds a certain amount of 75
DEG C water, intense fire boiling is boiled 15 minutes, then simmers in water 10 minutes, and discharge separates bone soup, oil, kindred slag, take bone soup 85 DEG C with
Under to be concentrated in vacuo to density be 1.1g/ml, add duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3
Part and duck oil 3 parts, i.e. obtain Spicy Salted Duck cream after homogenizing；Soybean oil is put in pot and heat, when oil temperature rises to 130 DEG C, by Herba Alii fistulosi, Rhizoma Zingiberis Recens
Add in pot, stir, make taste fully distribute；Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added in pot, parch
15min；By duck meat stripping and slicing, boil, standby；Duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added in pot, and stir-fries with slow fire
10min, takes the dish out of the pot, and obtains duck meat sauce；Duck meat sauce is cooled in advance 15 DEG C, carries out weighing canned.
Embodiment 5
First soybean oil 225 parts, Rhizoma Zingiberis Recens 45 parts, Bulbus Allii 45 parts, Herba Alii fistulosi 25 parts, Fructus Capsici sheet 85 parts, Fructus Capsici powder 25 parts, Zanthoxyli Bungeani powder are weighed
20 parts, salt 20 parts, monosodium glutamate 15 parts, sugar 25 parts, duck cream 3 parts, Spicy Salted Duck cream 3 parts, duck meat 85 parts, standby；Wherein, Spicy Salted Duck cream
Manufacture method is: puts in extraction pot by 100 parts of duck skeleton, food Chinese medicine spice 0.5 part, salt 2 parts, adds a certain amount of 75
DEG C water, intense fire boiling is boiled 15 minutes, then simmers in water 10 minutes, and discharge separates bone soup, oil, kindred slag, take bone soup 85 DEG C with
Under to be concentrated in vacuo to density be 1.1g/ml, add duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3
Part and duck oil 3 parts, i.e. obtain Spicy Salted Duck cream after homogenizing；Soybean oil is put in pot and heat, when oil temperature rises to 170 DEG C, by Herba Alii fistulosi, Rhizoma Zingiberis Recens
Add in pot, stir, make taste fully distribute；Fructus Capsici sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate are added in pot, parch
18min；By duck meat stripping and slicing, boil, standby；Duck cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block are added in pot, and stir-fries with slow fire
8min, takes the dish out of the pot, and obtains duck meat sauce；Duck meat sauce is cooled in advance 12 DEG C, carries out weighing canned.
This duck meat sauce raw material is through strict screening, and by duck meat and perfume (or spice) pungent adjuvant perfect adaptation, taste enriches, the freshest fragrant fiber crops
Peppery, and aftertaste is long, is a kind of assistant meal good merchantable brand, solves the problem that existing duck meat sauce taste is single；Preparation technology is simple, former
Material is easy to get, and reduces production cost；It addition, this duck meat sauce also has the most nutritious, instant, easily stored excellent
Point.
Above the better embodiment of this patent is explained in detail, but this patent is not limited to above-mentioned embodiment party
Formula, in the ken that one skilled in the relevant art is possessed, it is also possible on the premise of without departing from this patent objective
Make a variety of changes.
Claims (9)
1. a duck meat sauce, it is characterised in that include the component of following weight portion: soybean oil 200-230 part, Rhizoma Zingiberis Recens 30-50 part, Bulbus Allii
30-50 part, Herba Alii fistulosi 5-30 part, Fructus Capsici sheet 60-90 part, Fructus Capsici powder 10-30 part, Zanthoxyli Bungeani powder 5-25 part, salt 5-25 part, monosodium glutamate 5-20
Part, sugar 10-30 part, duck cream 1-5 part, Spicy Salted Duck cream 1-5 part, duck meat 70-90 part.
Duck meat sauce the most according to claim 1, it is characterised in that include the component of following weight portion: soybean oil 210-225
Part, Rhizoma Zingiberis Recens 35-45 part, Bulbus Allii 35-45 part, Herba Alii fistulosi 10-25 part, Fructus Capsici sheet 70-85 part, Fructus Capsici powder 15-25 part, Zanthoxyli Bungeani powder 10-20 part, salt
10-20 part, monosodium glutamate 5-15 part, sugar 15-25 part, duck cream 1-3 part, Spicy Salted Duck cream 1-3 part, duck meat 75-85 part.
Duck meat sauce the most according to claim 1, it is characterised in that include the component of following weight portion: soybean oil 220 parts,
Rhizoma Zingiberis Recens 40 parts, Bulbus Allii 40 parts, Herba Alii fistulosi 20 parts, Fructus Capsici sheet 80 parts, Fructus Capsici powder 20 parts, Zanthoxyli Bungeani powder 15 parts, salt 15 parts, monosodium glutamate 10 parts, sugar 20 parts,
Duck cream 2 parts, Spicy Salted Duck cream 2 parts, duck meat 80 parts.
Duck meat sauce the most according to claim 1, it is characterised in that the manufacture method of described Spicy Salted Duck cream is: (1) is by duck bone
100 parts of frame, food Chinese medicine spice 0.5 part, salt 2 parts are put in extraction pot, add the water of a certain amount of 75 DEG C, and intense fire boiling boils 15
Minute, then simmer in water 10 minutes；(2) discharge, separates bone soup, oil, kindred slag；(3) take bone soup to be concentrated in vacuo below 85 DEG C
It is 1.1g/ml to density, adds duck meat flavour perfume 1 part, salt 2 parts, seafood sauce 3 parts, broad bean paste 2 parts, sweet soybean paste 3 parts and duck oil 3
Part, i.e. obtain Spicy Salted Duck cream after homogenizing.
5. the preparation method of the duck meat sauce as described in claim 1-4 is arbitrary, it is characterised in that concretely comprise the following steps: (1) will
Soybean oil is put in pot and is heated, and when oil temperature rises to 120-180 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens is added in pot, stirs；(2) by Fructus Capsici
Sheet, Fructus Capsici powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate add in pot, parch 5-20min；(3) by duck meat stripping and slicing, boil, standby；(4) by duck
Cream, Spicy Salted Duck cream, Herba Alii fistulosi and duck meat block add in pot, and stir-fry 1-15min with slow fire, take the dish out of the pot, obtain duck meat sauce；(5) by duck meat
Beans is cooled to less than 30 DEG C in advance, carries out weighing canned.
The preparation method of duck meat sauce the most according to claim 5, it is characterised in that soybean oil is put into by described step (1)
Heat in Guo, when oil temperature rises to 160 DEG C, Herba Alii fistulosi, Rhizoma Zingiberis Recens are added in pot, stirs.
The preparation method of duck meat sauce the most according to claim 5, it is characterised in that described step (2) is by Fructus Capsici sheet, Fructus Capsici
Powder, Pericarpium Zanthoxyli, salt, sugar, monosodium glutamate add in pot, parch 10min.
The preparation method of duck meat sauce the most according to claim 5, it is characterised in that described step (4) is by duck cream, Spicy Salted Duck
Cream, Herba Alii fistulosi and duck meat block add in pot, and stir-fry 3min with slow fire, take the dish out of the pot, obtain duck meat sauce.
The preparation method of duck meat sauce the most according to claim 5, it is characterised in that described step (5) is by duck meat sauce pre-cooling
To less than 15 DEG C, carry out weighing canned.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610861503.7A CN106262760A (en) | 2016-09-27 | 2016-09-27 | A kind of duck meat sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610861503.7A CN106262760A (en) | 2016-09-27 | 2016-09-27 | A kind of duck meat sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN106262760A true CN106262760A (en) | 2017-01-04 |
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| CN201610861503.7A Pending CN106262760A (en) | 2016-09-27 | 2016-09-27 | A kind of duck meat sauce and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927600A (en) * | 2017-12-14 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of spicy Roast duck sauce |
| CN108685085A (en) * | 2018-05-08 | 2018-10-23 | 袁海林 | A kind of length flies duck meat chilli sauce and preparation method thereof in vain |
| CN110250488A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | The manufacture craft of one main laminaria duck meat sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813592A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated duck cream |
| CN102379414A (en) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | Spicy duck meat sauce and production method thereof |
-
2016
- 2016-09-27 CN CN201610861503.7A patent/CN106262760A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1813592A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Concentrated duck cream |
| CN102379414A (en) * | 2011-10-11 | 2012-03-21 | 徐州工程学院 | Spicy duck meat sauce and production method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927600A (en) * | 2017-12-14 | 2018-04-20 | 宿州市鸡都调味食品有限公司 | A kind of spicy Roast duck sauce |
| CN108685085A (en) * | 2018-05-08 | 2018-10-23 | 袁海林 | A kind of length flies duck meat chilli sauce and preparation method thereof in vain |
| CN110250488A (en) * | 2019-06-05 | 2019-09-20 | 山东恒宝食品集团有限公司 | The manufacture craft of one main laminaria duck meat sauce |
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Application publication date: 20170104 |