CN106307129A - Spiced duck head and making method thereof - Google Patents
Spiced duck head and making method thereof Download PDFInfo
- Publication number
- CN106307129A CN106307129A CN201610693588.2A CN201610693588A CN106307129A CN 106307129 A CN106307129 A CN 106307129A CN 201610693588 A CN201610693588 A CN 201610693588A CN 106307129 A CN106307129 A CN 106307129A
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- grams
- anas domestica
- caput anas
- caput
- duck head
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- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000272525 Anas platyrhynchos Species 0.000 title abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims description 20
- 238000009835 boiling Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229910052736 halogen Inorganic materials 0.000 claims description 14
- 150000002367 halogens Chemical class 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 10
- HJYUZIDYQOZTBZ-UHFFFAOYSA-J [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] Chemical compound [K+].S(=O)(=O)([O-])[O-].[Al+3].NN.S(=O)(=O)([O-])[O-] HJYUZIDYQOZTBZ-UHFFFAOYSA-J 0.000 claims description 9
- 238000001802 infusion Methods 0.000 claims description 9
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 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 description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 230000008569 process Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004898 kneading Methods 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000021259 spicy food Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 244000046052 Phaseolus vulgaris Species 0.000 description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 4
- 240000004760 Pimpinella anisum Species 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 108010048734 sclerotin Proteins 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003760 hair shine Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000013547 stew Nutrition 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 provides a spiced duck head and a making method thereof, and relates to the field of processing of spiced food. The spiced duck head is prepared by the method comprising the following steps: cleaning the duck head; stewing to obtain a soup; rolling and kneading the duck head; deep-frying the duck head; dishing up the duck head and steaming; enabling the duck head to be tasty; and cooling and packing. The duck head is treated and processed by various processes, the use amount and addition time of the various ingredients are strictly controlled in every process, by scientific ratio calculating, after being blended with the various ingredients, the duck head is mellow in taste, abundant in nutrition, crisp and tasty, long in storage time and safe and sanitary, edible modes of the duck head are increased, and the taste of the traditional spiced duck head is also enriched.
Description
Technical field:
The present invention relates to halogen food food processing field, be specifically related to a kind of halogen food Caput Anas domestica and preparation method thereof.
Background technology:
Pot-stewed meat or fowl is the common name of cool food dish in cookery, is each department home cookings that what's frequently heard can be repeated in detail.Pot-stewed meat or fowl be divided into red in vain
Halogen series, salt series serial, spicy, bubble green pepper series, roast duck series, paste flavor series, spiced series, seafood system serial, cold and dressed with sauce
Row wait 9 big series, and it, through pickling, after wind shines, boils stewing or stew in soy sauce, processes through cutter work, simply pack, i.e. edible, and feature is
Dry fragrant, tender and crisp, crisp rotten, smooth, without soup, oiliness, bright in color, instant, be easy to carry, enjoy liking of people, China
Pot-stewed meat or fowl is of long standing and well established, of a great variety, and local flavor is different, is constantly surmounting and development, in Guangdong dishes, emblem with its exclusive form always
Have the biggest power of influence in the middle of dish, Sichuan cuisine, no matter and city country, take a broad view restaurant restaurant, lane, curbside and be seen everywhere
Its trace.
The raising required however as consumer spending, the requirement of the taste eating halogen, nutrition etc. also gradually steps up, this
Bright provide a kind of halogen food Caput Anas domestica and preparation method thereof, change the taste of tradition halogen food Caput Anas domestica and mouthfeel improves the battalion of Caput Anas domestica
Supporting and be worth, enriching Caput Anas domestica is eating method.
Summary of the invention:
The technical problem to be solved is that offer one is nutritious, mouthfeel is sharp and clear, holding time length, safety
Halogen food Caput Anas domestica of health and preparation method thereof.
The technical problem to be solved uses following technical scheme to realize:
A kind of halogen food Caput Anas domestica and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of Caput Anas domestica are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5-1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out,
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion of short time
In the range of do not have the problem of taint of odour；
(3) clean Caput Anas domestica is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute, the operation of tumbling on the one hand energy
Enough make various flavouring agent mix with Caput Anas domestica can sufficiently be absorbed by Caput Anas domestica, on the other hand the Caput Anas domestica after tumbling, bone
Matter is looser, crisp, it is possible to increase the eating mouth feel of later stage Caput Anas domestica；
(4) Caput Anas domestica after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, take after fried 3-5 minute
Going out, toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron frying Caput Anas domestica when, the Caput Anas domestica exploded tenders with a crispy crust, food
Using the most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can
Reduce the generation being charred material, greatly improve the safety of Caput Anas domestica frying and practical safety；
(5) after frying completes, Caput Anas domestica is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with Caput Anas domestica, steams half an hour with the temperature of 120-130 DEG C, take out duck after half an hour in being then placed in food steamer
Head stands up, and again steams half an hour, takes out after completing；
(6) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into Caput Anas domestica, adjust the temperature to after boiling with big fire
80-100 DEG C, continue to boil 10-15 minute, then stop heating after continuation is soaked 5-10 minute in decoction and take out Caput Anas domestica；
(7) after taking out, Caput Anas domestica is put into cooling post package in cold dish；
The invention has the beneficial effects as follows: by multiple tracks technique Caput Anas domestica processed and process, the tightest in per pass program
Lattice control materials and the opportunity of interpolation of each dispensing, are calculated by the proportioning of science and make Caput Anas domestica in the allotment aftertaste through each dispensing
Road is more mellow, nutritious, mouthfeel is sharp and clear, and holding time length, safety and sanitation, not only increases the edible way of Caput Anas domestica
Also the mouthfeel of tradition halogen food Caput Anas domestica is enriched.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot
Close concrete example, the present invention is expanded on further.
Embodiment 1
A kind of halogen food Caput Anas domestica and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of Caput Anas domestica are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.5 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean Caput Anas domestica is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 30 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with Caput Anas domestica can sufficiently be absorbed by Caput Anas domestica, on the other hand the Caput Anas domestica after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage Caput Anas domestica；
(4) Caput Anas domestica after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150 DEG C, take out after fried 3 minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried Caput Anas domestica, the Caput Anas domestica exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of Caput Anas domestica frying and practical safety；
(5) after frying completes, Caput Anas domestica is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with Caput Anas domestica, steams half an hour with the temperature of 120 DEG C, take out and turned over by Caput Anas domestica after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(6) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into Caput Anas domestica, after boiling with big fire, adjust the temperature to 80
DEG C, continue to boil 10 minutes, then stop heating after continuation is soaked 5 minutes in decoction and take out Caput Anas domestica；
(7) after taking out, Caput Anas domestica is put into cooling post package in cold dish；
Embodiment 2
A kind of halogen food Caput Anas domestica and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of Caput Anas domestica are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 1 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, in the infusion scope of short time
The problem inside not havinging taint of odour；
(3) clean Caput Anas domestica is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 40 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with Caput Anas domestica can sufficiently be absorbed by Caput Anas domestica, on the other hand the Caput Anas domestica after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage Caput Anas domestica；
(4) Caput Anas domestica after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 190 DEG C, take out after deep fry for five minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried Caput Anas domestica, the Caput Anas domestica exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of Caput Anas domestica frying and practical safety；
(5) after frying completes, Caput Anas domestica is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with Caput Anas domestica, steams half an hour with the temperature of 130 DEG C, take out and turned over by Caput Anas domestica after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(6) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into Caput Anas domestica, adjust the temperature to after boiling with big fire
100 DEG C, continue to boil 15 minutes, then stop heating after continuation is soaked 10 minutes in decoction and take out Caput Anas domestica；
(7) after taking out, Caput Anas domestica is put into cooling post package in cold dish；
Embodiment 3
A kind of halogen food Caput Anas domestica and preparation method thereof, uses following methods to be prepared from；
(1) 10 kilograms of Caput Anas domestica are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5,000
Gram boiled water boils, stops heating with boiled water infusion after 0.8 hour, pull Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat
After its natural cooling stand-by, use the proportioning raw materials of equivalent to be more suitable for the release of each raw material taste, at the infusion model of short time
The problem not havinging taint of odour in enclosing；
(3) clean Caput Anas domestica is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of beans
Oil, 200 grams of Sal are put into and are carried out mixing tumbling in tumbler, and tumbling was taken out after 35 minutes, and the operation of tumbling on the one hand can
Make various flavouring agent mix with Caput Anas domestica can sufficiently be absorbed by Caput Anas domestica, on the other hand the Caput Anas domestica after tumbling, sclerotin
Looser, crisp, it is possible to increase the eating mouth feel of later stage Caput Anas domestica；
(4) Caput Anas domestica after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 170 DEG C, take out after fried 4 minutes, decocting
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of fried Caput Anas domestica, the Caput Anas domestica exploded tenders with a crispy crust, and eats spy
The most tasty and the most refreshing, the addition of other 12 hydrazine aluminum sulfate potassium can alleviate the sedimentary generation in Oleum Brassicae campestris, also can reduce and be charred
The generation of material, greatly improves the safety of Caput Anas domestica frying and practical safety；
(5) after frying completes, Caput Anas domestica is carried out sabot, pour the decoction prepared in step 2 after sabot into, put into decoction
Quality is identical in quality with Caput Anas domestica, steams half an hour with the temperature of 125 DEG C, take out and turned over by Caput Anas domestica after half an hour in being then placed in food steamer
Body, steams half an hour again, takes out after completing；
(6) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams
Herba Pelargonii Graveolentis, 200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into Caput Anas domestica, after boiling with big fire, adjust the temperature to 90
DEG C, continue to boil 13 minutes, then stop heating after continuation is soaked 8 minutes in decoction and take out Caput Anas domestica；
(7) after taking out, Caput Anas domestica is put into cooling post package in cold dish.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry
Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and
Equivalent defines.
Claims (1)
1. halogen food Caput Anas domestica and preparation method thereof, it is characterised in that: use following methods to be prepared from:
(1) 10 kilograms of Caput Anas domestica are cleaned, enter boiling water pot to float boiling hot, pick up clean blood stains, stand-by；
(2) Fructus Anisi Stellati 300 grams, 300 grams of Cortex cinnamomi japonici (Ramulus Cinnamomi), anistree 300 grams, Fructus Momordicae 300 grams and Rhizoma Alpiniae Officinarum 300 grams are put into 5 kilograms and opened
Water boils, with stopping heating after boiled water infusion 0.5-1 hour, pulls Fructus Anisi Stellati, Cortex cinnamomi japonici (Ramulus Cinnamomi), anise, Fructus Momordicae and Rhizoma Alpiniae Officinarum out, treat it
After natural cooling stand-by；
(3) clean Caput Anas domestica is added 200 grams of five spice powder, 400 grammeter powder, 100 grams of brown sugar, 50 grams of monosodium glutamates, 400 grams of soy sauce, 200
Gram Sal is put into and is carried out mixing tumbling in tumbler, and tumbling was taken out after 30-40 minute；
(4) Caput Anas domestica after tumbling is put in the Oleum Brassicae campestris that 2 kilograms of temperature are 150-190 DEG C, take out after fried 3-5 minute,
Toward 12 hydrazine aluminum sulfate potassium of interpolation 0.1 gram in oil cauldron when of frying Caput Anas domestica；
(5) after frying completes, Caput Anas domestica is carried out sabot, after sabot, pour the decoction prepared in step 2 into, put into the quality of decoction
Identical in quality with Caput Anas domestica, steam half an hour with the temperature of 120-130 DEG C in being then placed in food steamer, take out after half an hour and Caput Anas domestica is turned over
Body, steams half an hour again, takes out after completing；
(6) decoction of preparation in step 2 is poured in container, add 100 grams of Herba Alii fistulosis, 100 grams of Rhizoma Zingiberis Recens, 50 grams of Fructus Anisi Stellati, 50 grams of Herba Pelargonii Graveolentiss,
200 grams of soy sauce, 200 grams of cooking wine, 50 grams of salt, 100 grams of white sugar, place into Caput Anas domestica, after boiling with big fire, adjust the temperature to 80-100
DEG C, continue to boil 10-15 minute, then stop heating after continuation is soaked 5-10 minute in decoction and take out Caput Anas domestica；
(7) after taking out, Caput Anas domestica is put into cooling post package in cold dish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693588.2A CN106307129A (en) | 2016-08-20 | 2016-08-20 | Spiced duck head and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693588.2A CN106307129A (en) | 2016-08-20 | 2016-08-20 | Spiced duck head and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307129A true CN106307129A (en) | 2017-01-11 |
Family
ID=57743758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693588.2A Pending CN106307129A (en) | 2016-08-20 | 2016-08-20 | Spiced duck head and making method thereof |
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| Country | Link |
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| CN (1) | CN106307129A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715971A (en) * | 2009-10-31 | 2010-06-02 | 江苏远鸿食品有限公司 | Method for preparing dry-fried duck head |
| CN102018225A (en) * | 2009-09-09 | 2011-04-20 | 吕岳财 | Preparation method of marinated duck |
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN103719891A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Stewed duck head in soy sauce for children |
-
2016
- 2016-08-20 CN CN201610693588.2A patent/CN106307129A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018225A (en) * | 2009-09-09 | 2011-04-20 | 吕岳财 | Preparation method of marinated duck |
| CN101715971A (en) * | 2009-10-31 | 2010-06-02 | 江苏远鸿食品有限公司 | Method for preparing dry-fried duck head |
| CN103284193A (en) * | 2013-06-21 | 2013-09-11 | 武汉零点绿色食品有限公司 | Lotus leaf duck product and preparation method thereof |
| CN103719891A (en) * | 2013-11-29 | 2014-04-16 | 安徽兴程食品有限责任公司 | Stewed duck head in soy sauce for children |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410912A (en) * | 2017-03-25 | 2017-12-01 | 周红 | A kind of processing method of fresh and crisp nutrition halogen goose |
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