CN106819924A - The preparation method that duck is taken off in a kind of nutrition - Google Patents
The preparation method that duck is taken off in a kind of nutrition Download PDFInfo
- Publication number
- CN106819924A CN106819924A CN201611268203.4A CN201611268203A CN106819924A CN 106819924 A CN106819924 A CN 106819924A CN 201611268203 A CN201611268203 A CN 201611268203A CN 106819924 A CN106819924 A CN 106819924A
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- duck
- taken
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- soup
- preparation
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 55
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 16
- 230000035764 nutrition Effects 0.000 title claims abstract description 16
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000005360 mashing Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- -1 shed Substances 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 241000272522 Anas Species 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241000965254 Apostichopus japonicus Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 240000001829 Catharanthus roseus Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 3
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000436 anus Anatomy 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 230000037396 body weight Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 230000036541 health Effects 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 3
- 229960002675 xylitol Drugs 0.000 claims description 3
- 235000010447 xylitol Nutrition 0.000 claims description 3
- 239000000811 xylitol Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 229910052736 halogen Inorganic materials 0.000 abstract description 4
- 150000002367 halogens Chemical class 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000000346 sugar 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the processing technique field of duck, and in particular to the preparation method that duck is taken off in a kind of nutrition, including sorting, shaping, frying, dispensing and the several steps of cooking.The present invention has advantages below compared to existing technology：Duck is taken off using prepared by method in the present invention, duck delicate fragrance is fresh and tender, and crisp-fried is good to eat, the treatment of hanging liquid contributes to the holding of nutrition, improves protein content in duck, contributes to absorb mesotrophic to soup stock to permeate, make the red gorgeous light of duck surface color, the delicate flavour and halogen material of duck are merged, and duck skin shortcake meat tenderness, fragrance are glossy, disclosure satisfy that the hobby of most consumers, easily digest and assimilate, functions of intestines and stomach bad people can also eat, and will not be got angry after eating, and be applicable crowd wide.
Description
Technical field
The invention belongs to the processing technique field of duck, and in particular to the preparation method that duck is taken off in a kind of nutrition.
Background technology
Duck is because albumen is high, the delicious superior sumptuous courses at a meal as on dining table of fatty low and fine and tender taste, except rich in nutrition, easily
It is outer in digestion, duck also have nourishing, nourishing the stomach, kidney tonifying, except consumptive disease, consumer edema, only hot dysentery, relieving cough and reducing sputum etc. act on, duck is general
Edible way to burn, stewing, halogen, bake, salt down and salt marsh, each place makes duck wind because dispensing is different or preparation method is different
Taste is different, and used as the duck of merchandise sales, its mouthfeel and fragrance determine its sales volume and income, if existing halogen material excessive addition
Then taste is heavier, is easily caused that meat silk floss is puckery, and consumption is lighter, then taste is boring, accordingly, it would be desirable to one kind can meet most of disappearing
The preparation method for taking off duck of expense person's taste.
The content of the invention
The purpose of the present invention is directed to existing problem, there is provided the preparation method that duck is taken off in a kind of nutrition.
The present invention is achieved by the following technical solutions：The preparation method that duck is taken off in a kind of nutrition, comprises the following steps：
（1）Sorting, shaping：It is raw material that selection health meets the duck then that standard, body weight are 1.5-2.0kg, is slaughtered from neck and put
Blood, shed, extract internal organ after, cleaned with clear water, then by both legs Cross Trade to anus, dipteron is stretched forward by neck knife-edge part
Enter in the both legs of intersection, cause sleeping state of the body containing dipteron；
（2）Frying：By the duck body surface smear hanging liquid after above-mentioned treatment, massage absorbs 3-5 minutes, then stands 25-30 minutes
Afterwards, be put into oil temperature for 130-140 DEG C oil in frying 1-2 minute, to duck body be in it is golden yellow and a bit red when pull out；
Wherein, the preparation method of hanging liquid be cooked wheat germ paste, be cooked gynostemma pentaphylla, leaching rise stichopus japonicus mixing after beat
Slurry, crosses 100 mesh filter screens, obtains the mashing liquid that solid content is 4-7%, by weight, takes 100 parts of mashing liquid, adds wherein continuous
6 parts of granulated sugar, 8 parts of the xylitol liquid that mass concentration is 60%, 2 parts of Hydrolyzed Collagen, 2 parts of bee milk, after being heated to 65-70 DEG C
Stir, obtain hanging liquid；
（3）Dispensing：With 50kg ducks as amount of calculation, prepare anise 100g, fennel seeds 100g, Chinese prickly ash 100g, cassia bark 100g, fructus amomi
60g, mountain naphthalene 50g, cardamom 50g, fresh ginger 50g, Chinese cassia tree 50g, root of Dahurain angelica 50g, nutmeg 50g, cloves 40g, tsaoko 40g, red cool 30g,
Soy sauce 1000g, refined salt 1200g；
（4）Cook：By step（3）Middle dispensing, loads gauze bag, with other dispensings one by the fructus amomi of fennel seeds, Chinese prickly ash and crushing
Rise and be put into pot, the duck fried is sequentially placed into pot and is set, then to half long-used soup and a half new soup is added in pot, Tonga enters
After do not had duck body, combed with bamboo is compacted above, and after 1-2 hour is boiled with high heat, slow fire of converting simmers 6-8 hours, finally soup at home
Taken the dish out of the pot in the case of boiling, got product；
Wherein, long-used soup is to use step（3）Middle dispensing cooked the old soup of duck.
As further improvement of these options, the step（2）Temperature is 7-12 DEG C during middle standing.
As further improvement of these options, the step（2）Middle duck body pulls rear oil-control out, is cooled to after normal temperature again
Carry out next step.
As further improvement of these options, the step（4）In when there is no old soup, replaced with new soup.
The present invention has advantages below compared to existing technology：Duck is taken off using prepared by method in the present invention, duck delicate fragrance is fresh
Tender, crisp-fried is good to eat, and the treatment of hanging liquid contributes to the holding of nutrition, improves protein content in duck, contributes to in soup stock
The absorption infiltration of nutrition, is merged the delicate flavour and halogen material of the red gorgeous light of duck surface color, duck, duck skin shortcake meat
Tender, fragrance is glossy, disclosure satisfy that the hobby of most consumers, easily digests and assimilates, and functions of intestines and stomach bad people can also eat,
Will not be got angry after eating, be applicable crowd wide.
Specific embodiment
Embodiment 1
The preparation method that duck is taken off in a kind of nutrition, comprises the following steps：
（1）Sorting, shaping：It is raw material that selection health meets the duck then that standard, body weight are 1.5-2.0kg, is slaughtered from neck and put
Blood, shed, extract internal organ after, cleaned with clear water, then by both legs Cross Trade to anus, dipteron is stretched forward by neck knife-edge part
Enter in the both legs of intersection, cause sleeping state of the body containing dipteron；
（2）Frying：By the duck body surface smear hanging liquid after above-mentioned treatment, massage absorbs 3-5 minutes, then stands 25-30 minutes
Afterwards, be put into oil temperature for 130-140 DEG C oil in frying 1-2 minute, to duck body be in it is golden yellow and a bit red when pull out；
Wherein, the preparation method of hanging liquid be cooked wheat germ paste, be cooked gynostemma pentaphylla, leaching rise stichopus japonicus mixing after beat
Slurry, crosses 100 mesh filter screens, obtains the mashing liquid that solid content is 6%, by weight, takes 100 parts of mashing liquid, and continuous sand is added wherein
6 parts of sugar, 8 parts of the xylitol liquid that mass concentration is 60%, 2 parts of Hydrolyzed Collagen, 2 parts of bee milk, stir after being heated to 65-70 DEG C
Mix uniform, obtain hanging liquid；
（3）Dispensing：With 50kg ducks as amount of calculation, prepare anise 100g, fennel seeds 100g, Chinese prickly ash 100g, cassia bark 100g, fructus amomi
60g, mountain naphthalene 50g, cardamom 50g, fresh ginger 50g, Chinese cassia tree 50g, root of Dahurain angelica 50g, nutmeg 50g, cloves 40g, tsaoko 40g, red cool 30g,
Soy sauce 1000g, refined salt 1200g；
（4）Cook：By step（3）Middle dispensing, loads gauze bag, with other dispensings one by the fructus amomi of fennel seeds, Chinese prickly ash and crushing
Rise and be put into pot, the duck fried is sequentially placed into pot and is set, then to half long-used soup and a half new soup is added in pot, Tonga enters
After do not had duck body, combed with bamboo is compacted above, and after 1-2 hour is boiled with high heat, slow fire of converting simmers 6-8 hours, finally soup at home
Taken the dish out of the pot in the case of boiling, got product；
Wherein, long-used soup is to use step（3）Middle dispensing cooked the old soup of duck.
Wherein, the step（2）Temperature is 7-12 DEG C during middle standing；The step（2）Middle duck body pulls rear oil-control out, cooling
Next step is carried out after to normal temperature again；The step（4）In when there is no old soup, replaced with new soup.
Table 1
| Inspection project | Standard requirement | Measured value | Conclusion |
| Image appearance | Outward appearance is neat, foreign | Meet standard requirement | It is qualified |
| Taste flavor | Moderately salted, duck is fresh and tender, crisp-fried is good to eat, without fishy smell | Meet standard requirement | It is qualified |
| Color and luster | Color and luster is red gorgeous, and light is glossy | Meet standard requirement | It is qualified |
| Tissue morphology | Tissue tight | Meet standard requirement | It is qualified |
| Impurity | It is visible by naked eyes exogenous impurity | Meet standard requirement | It is qualified |
| Moisture（%） | ≤70.0 | 36.5 | It is qualified |
| Salt（In terms of sodium chloride）（%） | ≤4.0 | 2.2 | It is qualified |
| Protein（%） | ≥15.0 | 39.5 | It is qualified |
| Nitrite（In terms of sub- acid sodium）Mg/Kg | ≤30 | 2.8 | It is qualified |
| Total plate count（cfn/g） | ≤8000 | 110 | It is qualified |
| Coliform（MPN/100g） | ≤150 | ＜ 30 | It is qualified |
The nutrition that can be seen that preparation in the present invention by data in table 1 is taken off duck each side index and is met the requirements, and is mutually being put up the shutter
Post sales, sales volume is good, and frequent customer is more for paving, evaluates preferable, compared to it is existing take off duck have easily digest, sell lover, do not get angry etc. it is excellent
Point, it is easy to promote.
Claims (4)
1. the preparation method that duck is taken off in a kind of nutrition, it is characterised in that comprise the following steps：
（1）Sorting, shaping：It is raw material that selection health meets the duck then that standard, body weight are 1.5-2.0kg, is slaughtered from neck and put
Blood, shed, extract internal organ after, cleaned with clear water, then by both legs Cross Trade to anus, dipteron is stretched forward by neck knife-edge part
Enter in the both legs of intersection, cause sleeping state of the body containing dipteron；
（2）Frying：By the duck body surface smear hanging liquid after above-mentioned treatment, massage absorbs 3-5 minutes, then stands 25-30 minutes
Afterwards, be put into oil temperature for 130-140 DEG C oil in frying 1-2 minute, to duck body be in it is golden yellow and a bit red when pull out；
Wherein, the preparation method of hanging liquid be cooked wheat germ paste, be cooked gynostemma pentaphylla, leaching rise stichopus japonicus mixing after beat
Slurry, crosses 100 mesh filter screens, obtains the mashing liquid that solid content is 4-7%, by weight, takes 100 parts of mashing liquid, adds wherein continuous
6 parts of granulated sugar, 8 parts of the xylitol liquid that mass concentration is 60%, 2 parts of Hydrolyzed Collagen, 2 parts of bee milk, after being heated to 65-70 DEG C
Stir, obtain hanging liquid；
（3）Dispensing：With 50kg ducks as amount of calculation, prepare anise 100g, fennel seeds 100g, Chinese prickly ash 100g, cassia bark 100g, fructus amomi
60g, mountain naphthalene 50g, cardamom 50g, fresh ginger 50g, Chinese cassia tree 50g, root of Dahurain angelica 50g, nutmeg 50g, cloves 40g, tsaoko 40g, red cool 30g,
Soy sauce 1000g, refined salt 1200g；
（4）Cook：By step（3）Middle dispensing, loads gauze bag, with other dispensings one by the fructus amomi of fennel seeds, Chinese prickly ash and crushing
Rise and be put into pot, the duck fried is sequentially placed into pot and is set, then to half long-used soup and a half new soup is added in pot, Tonga enters
After do not had duck body, combed with bamboo is compacted above, and after 1-2 hour is boiled with high heat, slow fire of converting simmers 6-8 hours, finally soup at home
Taken the dish out of the pot in the case of boiling, got product；
Wherein, long-used soup is to use step（3）Middle dispensing cooked the old soup of duck.
2. a kind of preparation method that duck is taken off in nutrition as claimed in claim 1, it is characterised in that the step（2）Temperature during middle standing
Spend is 7-12 DEG C.
3. a kind of preparation method that duck is taken off in nutrition as claimed in claim 1, it is characterised in that the step（2）Middle duck body is pulled out
Oil-control afterwards, next step is carried out after being cooled to normal temperature again.
4. a kind of preparation method that duck is taken off in nutrition as claimed in claim 1, it is characterised in that the step（4）In there is no old soup
When, replaced with new soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611268203.4A CN106819924A (en) | 2016-12-31 | 2016-12-31 | The preparation method that duck is taken off in a kind of nutrition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611268203.4A CN106819924A (en) | 2016-12-31 | 2016-12-31 | The preparation method that duck is taken off in a kind of nutrition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106819924A true CN106819924A (en) | 2017-06-13 |
Family
ID=59117570
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611268203.4A Pending CN106819924A (en) | 2016-12-31 | 2016-12-31 | The preparation method that duck is taken off in a kind of nutrition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106819924A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697081A (en) * | 2012-06-01 | 2012-10-03 | 安徽刘郎食品有限公司 | Seasoned duck and preparation method thereof |
| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN104719904A (en) * | 2015-04-11 | 2015-06-24 | 黄佩霞 | Medicated diet recipe with cough relieving and lung moistening functions and making method for medicated diet recipe |
-
2016
- 2016-12-31 CN CN201611268203.4A patent/CN106819924A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697081A (en) * | 2012-06-01 | 2012-10-03 | 安徽刘郎食品有限公司 | Seasoned duck and preparation method thereof |
| CN103054056A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Sauced duck meat and processing method thereof |
| CN103798826A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Method for making sauce marinated healthcare duck by using Cherry Valley duck |
| CN104719904A (en) * | 2015-04-11 | 2015-06-24 | 黄佩霞 | Medicated diet recipe with cough relieving and lung moistening functions and making method for medicated diet recipe |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719820A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of preparation method of instant spicy rabbit head |
| CN108719748A (en) * | 2018-03-29 | 2018-11-02 | 成都市恒业生态农产品电子商务有限公司 | A kind of instant spicy rabbit head |
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