CN107410923A - A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish - Google Patents
A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish Download PDFInfo
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- CN107410923A CN107410923A CN201710814433.4A CN201710814433A CN107410923A CN 107410923 A CN107410923 A CN 107410923A CN 201710814433 A CN201710814433 A CN 201710814433A CN 107410923 A CN107410923 A CN 107410923A
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
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- Zoology (AREA)
- Wood Science & Technology (AREA)
- Biochemistry (AREA)
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- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish, the industrialized mass production of peppery halogen stewed duck with bean sauce, and the spicy fresh perfume of dish of production, halogen aromatic flavour, the suitable market demand can be achieved.Comprise the following steps：1) selection of duck；2) pre-treatment of duck；3) preparation of halogen material；4) bittern makes；5) duck blanching and stew in soy sauce；6) solids separates with thick gravy；7) pack；8) sterilize；9) it is quick-frozen；10) vanning storage；11) examine.Duck of the present invention is in good taste, and stew in soy sauce is carried out using more than ten kind spices, then is subject to condiment seasoning, can remove duck fishy smell completely by the peppery halogen stewed duck with bean sauce duck of this technique productions, duck color and luster sauce red, taste is spicy tasty and refreshing, halogen aromatic flavour.
Description
Technical field
The present invention relates to cooking skill manufacture field, and in particular to a kind of processing side of the quick-freezing cooked peppery halogen stewed duck with bean sauce of dish
Method.
Background technology
With the high speed development of urbanization, the continuous improvement of living standards of the people, the continuous quickening and tourism of work rhythm
The fast development of industry, industrialized quick-freezing cooked dish product arise at the historic moment.Quick-freezing cooked dish relies on its safety, nutrition, defended
Raw, convenient, steady quality, without the features such as kitchen fast-food market is captured rapidly, turn into the focus of demand.
Duck is the superior dish on dining table, and the excellent food that people nourish.Duck because duck fishy smell is heavier, cook by duck
How duck fishy smell to be removed during preparing food, improving duck meat-like flavor turns into the key of production and processing.Made according to this technique productions
Peppery halogen stewed duck with bean sauce color and luster sauce red, spicy fresh perfume, halogen aromatic flavour, unique flavor.It is quick-frozen ripe by peppery halogen stewed duck with bean sauce industrialized production
Dish processed, the quick-freezing cooked vegetable species in market can not only be enriched by developing into all good product of color, matter, moreover it is possible to be brought rich
Thick economic benefit, meets the market demand.
The content of the invention
A kind of processing method of quick-freezing cooked peppery halogen stewed duck with bean sauce of dish proposed by the present invention, the industrialization of peppery halogen stewed duck with bean sauce can be achieved
Batch production, and the spicy fresh perfume of dish of production, halogen aromatic flavour, the suitable market demand.
To achieve the above object, present invention employs following technical scheme：
A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish, comprises the following steps：
1. the selection of duck:Half duck is chosen as raw material.
2. the pre-treatment of duck:Half duck removes residual drake feather, internal organ and impurity, cuts into the block of 2~2.5cm square
Shape, clean standby.
3. the configuration of halogen material：According to list of ingredients weigh water, anise, dried hawthorn, kaempferia galamga, licorice tablet, it is red buckle, buckle in vain, tsaoko,
Flesh fruit, Fructus Aurantii, the Bi roots of grass, the root of Dahurain angelica, cloves, galingal, fructus amomi, the banksia rose, fennel seeds, peppery king's section, pepper grain, soybean oil, peppery king's powder, food
Salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chickens' extract, cook's seasoning
Juice, the fresh soy sauce of a product, Zanthoxylum essential oil.
4. bittern makes：By anise, dried hawthorn, kaempferia galamga, licorice tablet, red button, white button, tsaoko, flesh fruit, Fructus Aurantii, the Bi roots of grass, in vain
The root of Dahurian angelica, cloves, galingal, fructus amomi, the banksia rose, fennel seeds, peppery king's section, pepper grain clean dust using clear water, drain away the water, input weighs up
In the water of weight, (being operated using stainless steel cask).It is positioned on naked light and is heated to seething with excitement, low baking temperature is stewed 30 minutes slowly, pulls solid out
Thing is put into halogen material after being wrapped up using pot fish bag.
Soybean oil is added using special mess, fiery taking-up can be closed by adding peppery king's powder when burning to 120 DEG C of oil temperature and stir-frying, and put into halogen material
In juice.Add salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chicken
Essence, cook's baste, the fresh soy sauce of a product, it is standby to turn into thick gravy after big fire firing boiling.
5. duck blanching and stew in soy sauce：Duck enters blanching in the boiling water pot of 2 times of duck weight, can be taken off after duck sizing,
It is standby that offscum is washed away with clear water.Duck is put into stew in soy sauce in the thick gravy in 4.
6. solids separates with thick gravy：Cube meat is taken out after duck halogen is good, drip carries out natural cooling after removing soup.
7. packaging:Weigh duck respectively according to technological requirement and carry out packaging seal with thick gravy.
8. sterilizing：Sterilized using pasteurisation line.
It is 9. quick-frozen：Shortening dish after sterilizing is carried out quick-frozen.
10. vanning storage：The product of quick-frozen completion is cased, and enters freezer preservation.
11. examine.
As shown from the above technical solution, the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish of the invention has beneficial below
Effect：
1. duck is in good taste, stew in soy sauce is carried out using more than ten kind spices, then is subject to condiment seasoning, by the peppery of this technique productions
Halogen stewed duck with bean sauce duck can remove duck fishy smell completely, and duck color and luster sauce red, taste is spicy tasty and refreshing, halogen aromatic flavour.
2. can batch operation, this technique separated after firing halogen material and duck, weighed using electronic scale, it is ensured that every portion of halogen
Expect the accuracy of soup and duck net content.
3. steady quality, dispensing is strictly weighed in commercial process, duck cut form, burning process,
Every part of soup and the net content of duck have carried out unified regulation, it is ensured that the stability of each product of contracting for fixed output quotas.
4. it is low to produce cost in batches, industrialization centralized production artificial and energy in purchasing of raw materials price, process of manufacture
Consumption is below shops's separable processing cost.
5. health-nutrition, long shelf-life, sterilized after quick-freezing cooked dishes packaging, the microorganism in material bag can be killed,
Enter -18 DEG C of freezers after quick-frozen to preserve, the shelf-life was up to 10~12 months.Quick-frozen at utmost preservation food materials nutrition, freezen protective,
Do not add preservative.
6. it is convenient to go out meal, shops's operation, which only needs to use in advance, is thawed, and enters together with packaging and 6 points are added in boiling water
Clock can unpacking go out meal, or enter in micro-wave oven high fire heating and can go out meal in 3 minutes.It is not required to add other condiment, is not required to professional kitchen
Teacher is fired.
7. it is various informative to go out to eat, peppery halogen stewed duck with bean sauce can individually go out meal, can also match somebody with somebody rice, wheaten food is eaten.
Embodiment
With reference to embodiment, the present invention will be further described：
The processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish described in the present embodiment, including：
1. the selection of duck:Lean meat species half duck is chosen as raw material.Standard is：Without duck head, duck neck, internal organ, hip,
Edge is without unnecessary duck skin.Monolithic freezing is solid, freezes phenomenon again after no defrosting.Appearance is micro- dry after defrosting or moistens, tack-free.Flesh
Meat milky is to slightly yellow, skin milky to milk yellow, and glossy, fat is in faint yellow to milk yellow.It is due with duck
Smell, free from extraneous odour.The transparent clarification of meat soup after heating, fat is reunited and liquid level, has the due flavour of birds kind.There must not be duck
Hair and external pernicious impurity.Monolithic weight is uniform in size in 900g or so.Defrosting percentage of water loss≤6%.
2. the pre-treatment of duck:Weigh half duck 24kg (100 deal).Half duck removes residual drake feather, internal organ and impurity,
The bulk of 2~2.5cm square is cut into, is cleaned standby.
3. the configuration (100 deal) of halogen material：Water 6100g, anistree 10g, dried hawthorn 3.3g, kaempferia galamga are weighed according to list of ingredients
5g, licorice tablet 5g, in vain red button 3.3g, button 2.4g, tsaoko 4.9g, flesh fruit 5.3g, Fructus Aurantii 4g, Bi roots of grass 4g, root of Dahurain angelica 4g, cloves
3.3g, galingal 8g, fructus amomi 2g, banksia rose 6.1g, fennel seeds 10g, peppery king's section 163g, pepper grain 41g, soybean oil 200g, peppery king's powder
122g, salt 240g, monosodium glutamate 100g, sauced meat color stabilizer 12g, dark soy sauce 570g, Hongqu powder (red colouring agent) 8g, fresh powder 12g, giving off a strong fragrance duck oil
12g, HD-6 fumet 12g, chickens' extract 80g, cook's baste 180g, the fresh soy sauce 285g of a product, Zanthoxylum essential oil 41g.
4. bittern makes：By anise, dried hawthorn, kaempferia galamga, licorice tablet, red button, white button, tsaoko, flesh fruit, Fructus Aurantii, the Bi roots of grass, in vain
The root of Dahurian angelica, cloves, galingal, fructus amomi, the banksia rose, fennel seeds, peppery king's section, pepper grain clean dust using clear water, drain away the water, input weighs up
In the water of weight, (being operated using stainless steel cask, can black after iron pan stew in soy sauce).It is positioned on naked light and is heated to seething with excitement, low baking temperature is slow
Stew 30 minutes, pull out after solids is wrapped up using pot fish bag and be put into halogen material.
Soybean oil is added using special mess, fiery taking-up can be closed by adding peppery king's powder when burning to 120 DEG C of oil temperature and stir-frying, and put into halogen material
In juice.Add salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, HD-6 fumet, chicken
Essence, cook's baste, the fresh soy sauce of a product, it is standby to turn into thick gravy after big fire firing boiling.
5. duck blanching and stew in soy sauce：Duck enters blanching in the boiling water pot of 2 times of duck weight, can be taken off after duck sizing,
It is standby that offscum is washed away with clear water.The duck cleaned after blanching is put into stew in soy sauce in the thick gravy in 4, slow fire keeps halogen material slight boiling condition
5~10 minutes to duck crisp without it is rotten when close fire.
6. solids separates with thick gravy：Cube meat is taken out after duck halogen is good, drip carries out natural cooling, residual halogen material after removing soup
Zanthoxylum essential oil is added to stir.
7. packaging：It is standby after the coding of high-temperature retort bag elder generation, thick gravy is stirred using soup ladle, weighs thick gravy 70g in steaming
Boil in bag, reuse electronic scale and weigh 110g ducks.Sealed using vacuum sealer.
8. sterilizing：Sterilized using pasteurisation line, 95 DEG C of temperature, sterilization time 30 minutes.
It is 9. quick-frozen：Shortening dish after sterilizing is subjected to balance, entered in -48 DEG C of quick freezing repositories quick-frozen 3 hours, to dish center
Temperature is that less than -18 DEG C outbounds are cased.
10. vanning storage：The quick-frozen peppery halogen stewed duck with bean sauce of completion is cased, and per 20 parts of case, enters -18 DEG C of freezers after vanning sealing
Preserve.
11. examining, finished product is inspected by random samples, tested according to GB/T 10379.
Embodiment described above is only that the preferred embodiment of the present invention is described, not to the model of the present invention
Enclose and be defined, on the premise of design spirit of the present invention is not departed from, technical side of the those of ordinary skill in the art to the present invention
The various modifications and improvement that case is made, all should fall within the scope of protection of the present invention.
Claims (10)
- A kind of 1. processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish, it is characterised in that：Comprise the following steps：Step 1: the selection of duck:Lean meat species half duck is chosen as raw material；Step 2: the pre-treatment of duck:Weigh half duck；Step 3: the configuration of halogen material：According to list of ingredients weigh water, anise, kaempferia galamga, licorice tablet, it is red buckle, buckle in vain, Fructus Aurantii, the Bi roots of grass, The root of Dahurain angelica, cloves, galingal, fructus amomi, the banksia rose, fennel seeds, peppery king's section, pepper grain, soybean oil, peppery king's powder, salt, monosodium glutamate, sauced meat shield Toner, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, fumet, chickens' extract, baste, fresh soy sauce, Zanthoxylum essential oil；Step 4: bittern makes：By anise, kaempferia galamga, licorice tablet, red button, white button, Fructus Aurantii, the Bi roots of grass, the root of Dahurain angelica, cloves, galingal, sand Benevolence, the banksia rose, fennel seeds, peppery king's section, pepper grain clean dust using clear water, drain away the water, and put into the water in pot, are positioned over bright It is heated to seething with excitement on fire, low baking temperature is stewed 30 minutes slowly, is pulled out after solids is wrapped up using pot fish bag and is put into halogen material；Step 5: duck blanching and stew in soy sauce：Duck enters blanching in boiling water pot, can be taken off, is washed away with clear water floating after duck sizing Foam is standby, and the duck cleaned after blanching is put into stew in soy sauce in thick gravy, slow fire keep several minutes of halogen material slight boiling condition to duck crisp and Fire is closed when not rotten；Step 6: solids separates with thick gravy：Cube meat is taken out after duck halogen is good, drip carries out natural cooling after removing soup；Step 7: packaging：It is standby after the coding of high-temperature retort bag elder generation, thick gravy is stirred using soup ladle, weighs thick gravy in boiling In bag, reuse electronic scale and weigh duck, sealed using vacuum sealer；Step 8: sterilizing：Sterilized using pasteurisation line；It is Step 9: quick-frozen：Shortening dish after sterilizing is subjected to balance, when entering quick-frozen several in quick freezing repository, then outbound is cased；Step 10: vanning storage：The quick-frozen peppery halogen stewed duck with bean sauce of completion is cased, and freezer preservation is entered after vanning sealing；Step 11: examining, finished product is inspected by random samples.
- 2. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 1, it is characterised in that：The step 1 Middle half duck selection standard is that edge is without unnecessary duck skin without duck head, duck neck, internal organ, hip.
- 3. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 2, it is characterised in that：The step 1 The freezing of middle monolithic duck is solid, freezes phenomenon after no defrosting again, and appearance is micro- dry after defrosting or moistening, tack-free, and muscle milky is to micro- Yellow, skin milky to milk yellow is glossy, and fat to milk yellow, has a due smell of duck in faint yellow, free from extraneous odour, The transparent clarification of meat soup after heating, fat is reunited and liquid level, has the due flavour of birds kind, must not there is drake feather and external pernicious Impurity.
- 4. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 3, it is characterised in that：The step 1 Defrosting percentage of water loss≤6% of middle monolithic duck.
- 5. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 1-4 any one, it is characterised in that： Also include dried hawthorn, tsaoko and flesh fruit in the step 3 in list of ingredients.
- 6. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 5, it is characterised in that：The step 4 In also add soybean oil including the use of special mess, fiery taking-up can be closed by adding peppery king's powder when burning to 120 DEG C of oil temperature and stir-frying, and put into halogen material In juice, add salt, monosodium glutamate, sauced meat color stabilizer, dark soy sauce, Hongqu powder (red colouring agent), fresh powder, giving off a strong fragrance duck oil, fumet, chickens' extract, Baste, fresh soy sauce, it is standby to turn into thick gravy after big fire firing boiling.
- 7. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 6, it is characterised in that：The step 6 Middle residual halogen material adds Zanthoxylum essential oil and stirred.
- 8. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 7, it is characterised in that：The step 8 95 DEG C of sterilising temp, sterilization time 30 minutes.
- 9. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 8, it is characterised in that：The step 9 In it is quick-frozen be quick-frozen 3 hours in -48 DEG C of quick freezing repositories be less than -18 DEG C outbounds vannings to dish central temperature.
- 10. the processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish according to claim 9, it is characterised in that：The step 11 test according to GB/T 10379.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185319A (en) * | 2018-01-30 | 2018-06-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of Cold spiced duck |
| CN114287576A (en) * | 2021-11-16 | 2022-04-08 | 四川董记食品有限公司 | Frozen sauce braised meat product, and preparation method and thawing method thereof |
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| CN103798824A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Processing method for conditioning duck breast meat |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103798824A (en) * | 2013-12-21 | 2014-05-21 | 河南旭瑞食品有限公司 | Processing method for conditioning duck breast meat |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108185319A (en) * | 2018-01-30 | 2018-06-22 | 安徽杠岗香食品科技有限公司 | A kind of processing method of Cold spiced duck |
| CN114287576A (en) * | 2021-11-16 | 2022-04-08 | 四川董记食品有限公司 | Frozen sauce braised meat product, and preparation method and thawing method thereof |
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Application publication date: 20171201 |