CN107048317A - A kind of white goose stew in soy sauce material and preparation method thereof - Google Patents
A kind of white goose stew in soy sauce material and preparation method thereof Download PDFInfo
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- CN107048317A CN107048317A CN201710357505.7A CN201710357505A CN107048317A CN 107048317 A CN107048317 A CN 107048317A CN 201710357505 A CN201710357505 A CN 201710357505A CN 107048317 A CN107048317 A CN 107048317A
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- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 47
- 239000000463 material Substances 0.000 title claims abstract description 43
- 241000272814 Anser sp. Species 0.000 title claims abstract description 41
- 235000013547 stew Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 16
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 16
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 16
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 16
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 16
- 235000002770 Petroselinum crispum Nutrition 0.000 claims abstract description 16
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 16
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 16
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 239000000312 peanut oil Substances 0.000 claims abstract description 16
- 244000151012 Allium neapolitanum Species 0.000 claims abstract description 15
- 240000000467 Carum carvi Species 0.000 claims abstract description 13
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 241000220317 Rosa Species 0.000 claims abstract description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 239000008159 sesame oil Substances 0.000 claims abstract description 11
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000009023 Myrrhis odorata Species 0.000 claims description 12
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 239000012267 brine Substances 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 230000007547 defect Effects 0.000 abstract description 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 229910052736 halogen Inorganic materials 0.000 description 8
- 150000002367 halogens Chemical class 0.000 description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 239000002304 perfume Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 235000014101 wine Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000015275 goose meat Nutrition 0.000 description 1
- 206010025482 malaise Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 210000001779 taste bud Anatomy 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
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of white goose stew in soy sauce material and preparation method thereof, wherein the stew in soy sauce material includes the component with following mass fraction：10 15 parts of cassia bark, anistree 10 15 parts, 10 15 parts of fennel seeds, 5 10 parts of Momordica grosvenori, 58 parts of Chinese prickly ash, 56 parts of caraway, 37 parts of fresh chilli, 35 parts of tomato, 34 parts of radix glycyrrhizae, 35 parts of mushroom powder, 34 parts of soya sauce, 23 parts of Sheep's-parsley, 23 parts of white onion, 12 parts of ginger, 23 parts of peanut oil, 0.5 1 parts of yellow rice wine, 0.5 1 parts of dark soy sauce, 0.5 1 parts of honey, 0.1 0.5 parts of rose, 0.2 0.3 parts of sesame oil, 0.1 0.4 parts of cloves, 0.5 0.8 parts of edible salt.The stew in soy sauce white goose color delicate flavour that stew in soy sauce material of the present invention makes is beautiful, nutritious, and overcomes the defect easily got angry after traditional spiced and stewed food is often eaten, and with certain healthcare function, market prospects are good.
Description
Technical field
The present invention relates to white goose manufacture field, more particularly to a kind of white goose stew in soy sauce material and preparation method thereof.
Background technology
White goose meat nutrition is enriched, and delicious flavour is the name meat and fish dishes good merchantable brand on dining table.Processing method to white goose is a variety of more
Sample, has white goose braised in soy sauce, stews white goose, barbecue white goose and stew in soy sauce white goose etc., the battalion that the different processing modes of white goose possess in clear soup
Support value and taste bud impression is all different.Stew in soy sauce white goose is a kind of processing method for being pickled white goose with halogen material, and stew in soy sauce is white
Goose due to its unique flavor, long shelf-life, prepare simple the features such as and it is very popular.One key of stew in soy sauce white goose mouthfeel taste
Factor is the configuration of halogen material, and it is successfully to make halogen to go out health delicious, unique flavor halogen material according to the taste development of public demand
The important leverage of white goose processed.
The content of the invention
It is an object of the invention to provide a kind of white goose stew in soy sauce material and preparation method thereof, the technical solution adopted by the present invention is：
A kind of white goose stew in soy sauce material, including the component with following mass fraction：
10-15 parts of cassia bark, 10-15 parts of anise, 10-15 parts of fennel seeds, 5-10 parts of Momordica grosvenori, 5-8 parts of Chinese prickly ash, caraway 5-6
It is part, 3-7 parts of fresh chilli, 3-5 parts of tomato, 3-4 parts of radix glycyrrhizae, 3-5 parts of mushroom powder, 3-4 parts of soya sauce, 2-3 parts of Sheep's-parsley, white
2-3 parts of onion, 1-2 parts of ginger, 2-3 parts of peanut oil, 0.5-1 parts of yellow rice wine, 0.5-1 parts of dark soy sauce, 0.5-1 parts of honey, rose
0.1-0.5 parts, 0.2-0.3 parts of sesame oil, 0.1-0.4 parts of cloves, 0.5-0.8 parts of edible salt.
In order to preferably realize the present invention, the cassia bark, anise, fennel seeds, Momordica grosvenori and Chinese prickly ash are through manually or mechanically
Processing is suppressed or smashed to pieces to mode, and the caraway, fresh chilli, tomato, Sheep's-parsley, ginger and white onion cut small chop with knife
It is broken.
A kind of preparation method of above-mentioned white goose stew in soy sauce material, including step：
(1) above-mentioned each raw material is got ready according to respective mass fraction；
(2) cassia bark, anise, fennel seeds, Chinese prickly ash and Momordica grosvenori are put into water and soak 1-2 hours to obtain prefabricated spices；
(3) peanut oil is added in hot pot, hot pot temperature control is at 140-180 DEG C, when peanut oil fifty percent to sixty percent is ripe, plus
Enter caraway, fresh chilli, tomato, Sheep's-parsley, ginger and white onion quick-fried 2-3 minutes, then add its mass fraction 10
Water again；
(4) after adding the prefabricated spices after the boiled boiling of water, while adding radix glycyrrhizae, mushroom powder, soya sauce, honey, rose
Rare flower, cloves, yellow rice wine and dark soy sauce, stir and it is boiled again after by hot pot temperature adjustment to 80-100 DEG C, constant temperature is boiled
1-2 hours, obtain pre- brewed brine material；
(5) sesame oil and edible salt are added in pre- brewed brine material, and continues constant temperature and boil take the dish out of the pot, cool down after 30-40 minutes
Get product white goose stew in soy sauce material.
It is an advantage of the invention that：
1st, prepared by the present invention white goose halogen material coloring effect is good, nutritious and pure in mouth feel, use the halogen material to prepare
White goose spiced and stewed food be adapted to popular taste, can improve a poor appetite, not be fed up with eating long, and product sales volume is high, good in economic efficiency.
2nd, the halogen material prepared by the present invention is warm-natured, often edible to be also not easy to get angry, and possesses certain healthcare function；This
Outside, halogen material formula of the present invention is with low cost, buy convenient, and its preparation section is simple to operation, is adapted to promote the use.
Embodiment
Embodiment 1
A kind of white goose stew in soy sauce material, including the component with following mass fraction：
10 parts of cassia bark, anistree 10 parts, 10 parts of fennel seeds, 5 parts of Momordica grosvenori, 5 parts of Chinese prickly ash, 5 parts of caraway, 3 parts of fresh chilli,
3 parts of tomato, 3 parts of radix glycyrrhizae, 3 parts of mushroom powder, 3 parts of soya sauce, 2 parts of Sheep's-parsley, 2 parts of white onion, 1 part of ginger, 2 parts of peanut oil, flower
Carve 0.5 part of wine, 0.5 part of dark soy sauce, 0.5 part of honey, 0.1 part of rose, 0.2 part of sesame oil, 0.1 part of cloves, 0.5 part of edible salt.
Wherein, processing, the perfume (or spice) are suppressed or smashed to pieces to the cassia bark, anise, fennel seeds, Momordica grosvenori and Chinese prickly ash through manually or mechanically mode
Dish, fresh chilli, tomato, Sheep's-parsley, ginger and white onion cut small mince with knife.
A kind of preparation method of above-mentioned white goose stew in soy sauce material, including step：
(1) above-mentioned each raw material is got ready according to respective mass fraction；
(2) cassia bark, anise, fennel seeds and Momordica grosvenori are put into water and soak 1 hour to obtain prefabricated spices；
(3) peanut oil is added in hot pot, hot pot temperature control is at 140 DEG C, when peanut oil fifty percent to sixty percent is ripe, adds flower
Green pepper, caraway, fresh chilli, tomato, Sheep's-parsley, ginger and white onion quick-fried 2-3 minutes, then add its mass fraction 10
Water again；
(4) after adding the prefabricated spices after the boiled boiling of water, while adding radix glycyrrhizae, mushroom powder, soya sauce, honey, rose
Rare flower, cloves, yellow rice wine and dark soy sauce, stir and it is boiled again after by hot pot temperature adjustment to 80 DEG C, it is small that constant temperature boils 1
When, obtain pre- brewed brine material；
(5) add sesame oil and edible salt in pre- brewed brine material, and continue constant temperature and boil take the dish out of the pot after 30 minutes, cool down and produce
Finished product white goose stew in soy sauce material.
Embodiment 2
A kind of white goose stew in soy sauce material, including the component with following mass fraction：
15 parts of cassia bark, anistree 15 parts, 15 parts of fennel seeds, 10 parts of Momordica grosvenori, 8 parts of Chinese prickly ash, 6 parts of caraway, fresh chilli 7
Part, 5 parts of tomato, 4 parts of radix glycyrrhizae, 5 parts of mushroom powder, 4 parts of soya sauce, 3 parts of Sheep's-parsley, 3 parts of white onion, 2 parts of ginger, 3 parts of peanut oil,
1 part of yellow rice wine, 1 part of dark soy sauce, 1 part of honey, 0.5 part of rose, 0.3 part of sesame oil, 0.4 part of cloves, 0.8 part of edible salt.Wherein,
Processing is suppressed or smashed to pieces to the cassia bark, anise, fennel seeds, Momordica grosvenori and Chinese prickly ash through manually or mechanically mode, the caraway, new
Bright red hot pepper, tomato, Sheep's-parsley, ginger and white onion cut small mince with knife.
A kind of preparation method of above-mentioned white goose stew in soy sauce material, including step：
(1) above-mentioned each raw material is got ready according to respective mass fraction；
(2) cassia bark, anise, fennel seeds and Momordica grosvenori are put into water and soak 2 hours to obtain prefabricated spices；
(3) peanut oil is added in hot pot, hot pot temperature control is at 180 DEG C, when peanut oil fifty percent to sixty percent is ripe, adds flower
Green pepper, caraway, fresh chilli, tomato, Sheep's-parsley, ginger and white onion quick-fried 3 minutes, then add 10 times of its mass fraction
Water；
(4) after adding the prefabricated spices after the boiled boiling of water, while adding radix glycyrrhizae, mushroom powder, soya sauce, honey, rose
Rare flower, cloves, yellow rice wine and dark soy sauce, stir and it is boiled again after by hot pot temperature adjustment to 100 DEG C, it is small that constant temperature boils 2
When, obtain pre- brewed brine material；
(5) add sesame oil and edible salt in pre- brewed brine material, and continue constant temperature and boil take the dish out of the pot after 40 minutes, cool down and produce
Finished product white goose stew in soy sauce material.
Embodiment 3
A kind of white goose stew in soy sauce material, including the component with following mass fraction：
12 parts of cassia bark, anistree 12 parts, 12 parts of fennel seeds, 8 parts of Momordica grosvenori, 6 parts of Chinese prickly ash, 5 parts of caraway, 5 parts of fresh chilli,
4 parts of tomato, 4 parts of radix glycyrrhizae, 4 parts of mushroom powder, 3 parts of soya sauce, 3 parts of Sheep's-parsley, 3 parts of white onion, 1 part of ginger, 2 parts of peanut oil, flower
Carve 0.8 part of wine, 0.8 part of dark soy sauce, 0.8 part of honey, 0.3 part of rose, 0.2 part of sesame oil, 0.3 part of cloves, 0.7 part of edible salt.
Wherein, processing, the perfume (or spice) are suppressed or smashed to pieces to the cassia bark, anise, fennel seeds, Momordica grosvenori and Chinese prickly ash through manually or mechanically mode
Dish, fresh chilli, tomato, Sheep's-parsley, ginger and white onion cut small mince with knife.
A kind of preparation method of above-mentioned white goose stew in soy sauce material, including step：
(1) above-mentioned each raw material is weighed up, cleaned and cut according to respective mass fraction and be standby；
(2) cassia bark, anise, fennel seeds and Momordica grosvenori are put into water and soak 1.5 hours to obtain prefabricated spices；
(3) peanut oil is added in hot pot, hot pot temperature control is at 150 DEG C, when peanut oil fifty percent to sixty percent is ripe, adds flower
Green pepper, caraway, fresh chilli, tomato, Sheep's-parsley, ginger and white onion quick-fried 2 minutes, then add 10 times of its mass fraction
Water；
(4) after adding the prefabricated spices after the boiled boiling of water, while adding radix glycyrrhizae, mushroom powder, soya sauce, honey, rose
Rare flower, cloves, yellow rice wine and dark soy sauce, stir and it is boiled again after by hot pot temperature adjustment to 90 DEG C, it is small that constant temperature boils 1.5
When, obtain pre- brewed brine material；
(5) add sesame oil and edible salt in pre- brewed brine material, and continue constant temperature and boil take the dish out of the pot after 35 minutes, cool down and produce
Finished product white goose stew in soy sauce material.
To further illustrate the value of the present invention, stew in soy sauce white goose is made using white goose stew in soy sauce material of the present invention, and invite 10
The stew in soy sauce white goose of making is evaluated with cook more than 5 years working experiences, according to each by ten point system in terms of color, smell and taste
From scoring, and calculate that to obtain the average marks of 10 cooks' evaluations be 9.62 points；And obtained through artificial experimental observation, it is continuous edible
The stew in soy sauce white goose that makes of stew in soy sauce material of the present invention more than 7 days is without any excessive internal heat sign and other malaise symptoms.
The stew in soy sauce white goose color delicate flavour that stew in soy sauce material of the present invention makes is beautiful, nutritious, and overcomes traditional spiced and stewed food through often to eat
With the rear defect easily got angry, with certain healthcare function, market prospects are good.
Claims (3)
1. a kind of white goose stew in soy sauce material, it is characterised in that including the component with following mass fraction：
It is 10-15 parts of cassia bark, 10-15 parts of anise, 10-15 parts of fennel seeds, 5-10 parts of Momordica grosvenori, 5-8 parts of Chinese prickly ash, 5-6 parts of caraway, new
3-7 parts of bright red hot pepper, 3-5 parts of tomato, 3-4 parts of radix glycyrrhizae, 3-5 parts of mushroom powder, 3-4 parts of soya sauce, 2-3 parts of Sheep's-parsley, white onion
2-3 parts, 1-2 parts of ginger, 2-3 parts of peanut oil, 0.5-1 parts of yellow rice wine, 0.5-1 parts of dark soy sauce, 0.5-1 parts of honey, rose 0.1-
0.5 part, 0.2-0.3 parts of sesame oil, 0.1-0.4 parts of cloves, 0.5-0.8 parts of edible salt.
2. a kind of white goose stew in soy sauce material as claimed in claim 1, it is characterised in that the cassia bark, anise, fennel seeds, Momordica grosvenori
And processing is suppressed or smashed to pieces to Chinese prickly ash through manually or mechanically mode, the caraway, fresh chilli, tomato, Sheep's-parsley, ginger with
And white onion cuts small mince with knife.
3. a kind of preparation method of white goose stew in soy sauce material as claimed in claim 2, it is characterised in that including step：
(1) above-mentioned each raw material is got ready according to respective mass fraction；
(2) cassia bark, anise, fennel seeds, Chinese prickly ash and Momordica grosvenori are put into water and soak 1-2 hours to obtain prefabricated spices；
(3) peanut oil is added in hot pot, hot pot temperature control is at 140-180 DEG C, when peanut oil fifty percent to sixty percent is ripe, added fragrant
Dish, fresh chilli, tomato, Sheep's-parsley, ginger and white onion quick-fried 2-3 minutes, then add 10 times of its mass fraction
Water；
(4) after adding the prefabricated spices after the boiled boiling of water, at the same add radix glycyrrhizae, mushroom powder, soya sauce, honey, rose,
Cloves, yellow rice wine and dark soy sauce, stir and it is boiled again after by hot pot temperature adjustment to 80-100 DEG C, it is small that constant temperature boils 1-2
When, obtain pre- brewed brine material；
(5) add sesame oil and edible salt in pre- brewed brine material, and continue constant temperature and boil take the dish out of the pot after 30-40 minutes, cool down and produce
Finished product white goose stew in soy sauce material.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710357505.7A CN107048317A (en) | 2017-05-19 | 2017-05-19 | A kind of white goose stew in soy sauce material and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710357505.7A CN107048317A (en) | 2017-05-19 | 2017-05-19 | A kind of white goose stew in soy sauce material and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN107048317A true CN107048317A (en) | 2017-08-18 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710357505.7A Pending CN107048317A (en) | 2017-05-19 | 2017-05-19 | A kind of white goose stew in soy sauce material and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813402A (en) * | 2018-07-06 | 2018-11-16 | 宜宾市娥天歌食品有限公司 | A kind of spicy cold production method for eating goose of mushroom taste |
| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
| CN106235049A (en) * | 2016-08-05 | 2016-12-21 | 六安市胜缘食品有限公司 | A kind of marinating method of green Southern Anhui |
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2017
- 2017-05-19 CN CN201710357505.7A patent/CN107048317A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN105285749A (en) * | 2015-11-13 | 2016-02-03 | 安徽展羽生态农业开发有限公司 | Local flavor sauce-fragrant braised goose and preparation method thereof |
| CN106235049A (en) * | 2016-08-05 | 2016-12-21 | 六安市胜缘食品有限公司 | A kind of marinating method of green Southern Anhui |
Non-Patent Citations (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813402A (en) * | 2018-07-06 | 2018-11-16 | 宜宾市娥天歌食品有限公司 | A kind of spicy cold production method for eating goose of mushroom taste |
| CN112106971A (en) * | 2020-08-05 | 2020-12-22 | 长沙理工大学 | Marinated meat sauce, and preparation method and equipment of marinated meat |
| CN112106971B (en) * | 2020-08-05 | 2023-08-08 | 长沙理工大学 | Marinated meat sauce and preparation method and equipment of marinated meat |
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