CN107509972A - A kind of preparation method of crisp meat flavor pressed salted duck - Google Patents
A kind of preparation method of crisp meat flavor pressed salted duck Download PDFInfo
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- CN107509972A CN107509972A CN201710588756.6A CN201710588756A CN107509972A CN 107509972 A CN107509972 A CN 107509972A CN 201710588756 A CN201710588756 A CN 201710588756A CN 107509972 A CN107509972 A CN 107509972A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 54
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 235000013372 meat Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 241000207199 Citrus Species 0.000 claims description 6
- 235000020971 citrus fruits Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000018417 cysteine Nutrition 0.000 claims description 5
- 210000000038 chest Anatomy 0.000 claims description 4
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 3
- 241000272522 Anas Species 0.000 claims description 3
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 244000194101 Ginkgo biloba Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims description 3
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 229960000583 acetic acid Drugs 0.000 claims description 3
- 239000012190 activator Substances 0.000 claims description 3
- 210000004081 cilia Anatomy 0.000 claims description 3
- 210000003746 feather Anatomy 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 230000006837 decompression Effects 0.000 claims description 2
- 102000005600 Cathepsins Human genes 0.000 abstract description 6
- 108010084457 Cathepsins Proteins 0.000 abstract description 6
- 238000005554 pickling Methods 0.000 abstract description 6
- 230000008859 change Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 5
- 102000008934 Muscle Proteins Human genes 0.000 abstract description 4
- 108010074084 Muscle Proteins Proteins 0.000 abstract description 4
- 230000015556 catabolic process Effects 0.000 abstract description 2
- 238000006731 degradation reaction Methods 0.000 abstract description 2
- 235000006439 Lemna minor Nutrition 0.000 abstract 1
- 241000209501 Spirodela Species 0.000 abstract 1
- 235000013364 duck meat Nutrition 0.000 abstract 1
- 235000015598 salt intake Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 5
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000001723 curing Methods 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000017854 proteolysis Effects 0.000 description 3
- 235000019542 Cured Meats Nutrition 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- NOQGZXFMHARMLW-UHFFFAOYSA-N Daminozide Chemical group CN(C)NC(=O)CCC(O)=O NOQGZXFMHARMLW-UHFFFAOYSA-N 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 241001148470 aerobic bacillus Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
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- 238000005842 biochemical reaction Methods 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000001736 capillary Anatomy 0.000 description 1
- 230000003915 cell function Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 150000001945 cysteines Chemical class 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000006674 lysosomal degradation Effects 0.000 description 1
- 210000003712 lysosome Anatomy 0.000 description 1
- 230000001868 lysosomic effect Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000002797 proteolythic effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
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
- 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
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is on a kind of preparation method of crisp meat flavor pressed salted duck, by using the activity change of the degradation rule of muscle protein, cathepsin, is not lost so that pressed salted duck meat is careful close and crisp rotten.And be pickled using vacuum, make pickling abundant, reduce the working time.Bacteriostasis is improved by high pressure, vacuum, drying etc., reduces salt consumption.
Description
Technical field
The present invention relates to food processing field, relates generally to a kind of preparation method of crisp meat flavor pressed salted duck.
Background technology
During pickle cured meat product is processed and preserved, in muscle endogenous enzymes and the collective effect of beneficial microbe exogenous enzymes
Under, its protein, fat and sugar class etc. generate unique cured fragrance that salts down there occurs complex biochemical reaction.Nanjing plate
The making of duck has the history of more than 500 years, because its is nutritious, delicious flavour, is well received by consumers, not only accounts at home
There is larger market, and welcome in city's field depth such as Japan, Korea S, European Union by consumer.It is with fresh or jelly that steamed Nanjing duck cutlets, which makes,
Clear water of light duck is raw material, the pickle cured meat product made through the technique such as thawing, pickling, air-drying and packing.Production board duck matter is careful close,
Color and luster is red white clearly demarcated, and flavour is salty fresh tasty, unique flavor, is easy to carry, resistance to accumulating etc..Traditional steamed Nanjing duck cutlets production equipment letter
Plain, mostly workshop-based manual production, the production cycle is grown, and efficiency is low.Traditional steamed Nanjing duck cutlets production is also limited by natural conditions, from
Right environmental factor is very big on the influence of pressed salted duck product quality, and processing parameter also lacks unified standard.In addition, traditional Nanjing
Pressed salted duck salt content is of a relatively high, does not meet demand of the consumer to modern meat products.Therefore, pickled and wind in being processed for pressed salted duck
It is dry to wait critical process point progress traditional handicraft to be transformed into development trend, and this needs to establish in traditional pressed salted duck process
The degraded change of muscle protein and fat and flavor formation mechanism are carried out on the basis of being fully understood by.Lu Yinglin exists《Steamed Nanjing duck cutlets
Protein degradation and flavor substances Quality Research in process》In on the basis of conventional machining process, pass through the drop to muscle protein
The analysis and research of rule, the activity change of cathepsin and influence factor and steamed Nanjing duck cutlets flavor components are solved, inquire into Nanjing plate
The mechanism of duck flavor formation, the modernization restructuring for steamed Nanjing duck cutlets traditional handicraft provide theoretical foundation.
The content of the invention
The present invention reduces salt content to optimize traditional pickling process, air-dry technique, and continues that meat is careful close, and flavour is salty
The characteristics of fresh tasty, and utilize the degradation rule of muscle protein, the activity change of cathepsin, there is provided a kind of crisp meat flavor plate
The preparation method of duck.
A kind of preparation method of crisp meat flavor pressed salted duck, it is characterised in that it is made up of following step：
1）, choose the ducks of 1.2-1.5kg/ only, lost hair or feathers from hot water after duck neck bloodletting, and the net thorax of mouth is scratched from afterbody, make duck skin
Preserve completely, fully clean up, duck abdominal cavity is filled up into the fresh fragrant citrus piece by soaking in Mel, suture, flame burns cilium, rinses
2-3 is cold fresh standby by whole duck after；
2）, by ginger juice addition 30-35 times measure water, be 5-6 with vinegar acid for adjusting pH, add mass fraction 0.2-0.23% cysteines
As activator, whole duck obtained by step 1 is immersed, in 45-55 DEG C, digests 45-55 minutes；
3）, step 2 gains mixed add 3-3.5% salt, fully dissolving is after 45-55 DEG C, 0.1-0.2MPa vacuum curings
25-30 minutes, slowly decompress and pickle 10-15 minutes, take out extension and dry in the air；
4）, by Chinese cassia tree, spina date seed, spiceleaf, anise, gingko, pseudo-ginseng, radix glycyrrhizae, honeysuckle equal proportion mix, add 50-55 times measure
Water, high pressure infusion 30-35 minutes, then step 3 gained duck body is immersed, boil in a covered pot over a slow fire 20-25 minutes processed；
5）, whole duck obtained by step 4 taken out into cooling, take out stitches and take out fragrant citrus piece in duck chamber, stage drying after peg, prior to 130-
135 DEG C of high temperature bake 3-5 minutes, are then baked then at 85-95 DEG C of low temperature to moisture and reach 55-65%, cooling packing is protected
Deposit.
It is an advantage of the invention that：
A kind of preparation method of crisp meat flavor pressed salted duck of the present invention, the growth on the one hand inhibiting putrefactive microorganisms is pickled, ensured
The security of pressed salted duck, is also beneficial to the dehydration of duck body and the change of muscle quality；On the other hand having a strong smell for duck is reduced by pickling
Fishy smell.Cathepsin has the proteolytic activity of wide spectrum, is played an important role in lysosomal degradation protein-pathway,
The synthesis of protein and degraded is set to keep accurate balance, proteolysis also turn into the general of regulating cell function and protein destiny
All over mechanism.Cathepsin in lysosome can also hydrolyze some precursor proteins and generate its activity form, can also activate other
Proteolysis enzyme system and it is played a role, so as to participate in a variety of physiological activities of body.Rear muscle is slaughtered for livestock and poultry
Ripe tenderization and process, degraded of the cathepsin to albumen still plays an important role, but is suppressed by certain,
The present invention is used as activator by adding cysteine, it is played a role, and makes gained mouthfeel shortcake rotten, is easy to digestibility and utilization.
Under vacuum state, watery blood and air rapid deflation in blood vessel, capillary and muscle, during normal pressure is recovered, pickling
Liquid rapidly permeates into, and shortens the pickling time, even in leg, the muscle such as alar part and chest section Hou Chu can be also pickled in a short time
Fully；Vacuum curing is also beneficial to suppress the expeling of the growth and breeding and watery blood of aerobic bacteria simultaneously.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of preparation method of crisp meat flavor pressed salted duck, it is characterised in that it is made up of following step：
1）, choose the ducks of 1.5kg/ only, lose hair or feathers from hot water after duck neck bloodletting, and the net thorax of mouth is scratched from afterbody, makes the preservation of duck skin
Completely, fully clean up, duck abdominal cavity is filled up into the fresh fragrant citrus piece by soaking in Mel, suture, flame burns cilium, rinses 2 times
It is afterwards that whole duck is cold fresh standby；
2）, ginger juice is added to 30 times of amount water, be 5.5 with vinegar acid for adjusting pH, add mass fraction 0.23% cysteine as activation
Agent, whole duck obtained by step 1 is immersed, in 45 DEG C, digested 50 minutes；
3）, step 2 gains mixed add 3% salt, fully dissolving is after 45 DEG C, 0. MPa vacuum curings 25 minutes, slowly
Decompression is pickled 10 minutes, is taken out extension and is dried in the air；
4）, by Chinese cassia tree, spina date seed, spiceleaf, anise, gingko, pseudo-ginseng, radix glycyrrhizae, honeysuckle equal proportion mix, add 50 times amount water,
High pressure infusion 30 minutes, then step 3 gained duck body is immersed, boil in a covered pot over a slow fire system 20 minutes；
5）, whole duck obtained by step 4 taken out into cooling, take out stitches and take out fragrant citrus piece in duck chamber, stage drying after peg, prior to 130 DEG C
High temperature is baked 3 minutes, is then baked then at 85 DEG C of low temperature to moisture and is reached 60%, cooling packing preserves.
Claims (5)
1. a kind of preparation method of crisp meat flavor pressed salted duck, it is characterised in that it is made up of following step：
1）, choose the ducks of 1.2-1.5kg/ only, lost hair or feathers from hot water after duck neck bloodletting, and the net thorax of mouth is scratched from afterbody, make duck skin
Preserve completely, fully clean up, duck abdominal cavity is filled up into the fresh fragrant citrus piece by soaking in Mel, suture, flame burns cilium, rinses
2-3 is cold fresh standby by whole duck after；
2）, by ginger juice addition 30-35 times measure water, be 5-6 with vinegar acid for adjusting pH, add cysteine as activator, by step 1
The whole duck of gained immerses enzymolysis；
3）, step 2 gains mixed add 3-3.5% salt, abundant vacuum curing after dissolving, slowly decompression pickle 10-15 point
Clock, take out extension and dry in the air；
4）, by Chinese cassia tree, spina date seed, spiceleaf, anise, gingko, pseudo-ginseng, radix glycyrrhizae, honeysuckle equal proportion mix, add 50-55 times measure
Water, high pressure infusion 30-35 minutes, then step 3 gained duck body is immersed, boil in a covered pot over a slow fire 20-25 minutes processed；
5）, whole duck obtained by step 4 taken out into cooling, take out stitches and take out fragrant citrus piece in duck chamber, stage drying after peg, cooling packing is protected
Deposit.
2. the preparation method of a kind of crisp meat flavor pressed salted duck according to claim 1, it is characterised in that step 2 cysteine
Mass fraction is 0.2-0.23%.
A kind of 3. preparation method of crisp meat flavor pressed salted duck according to claim 1, it is characterised in that step 2 enzymolysis process
For：In 45-55 DEG C, 45-55 minutes are digested.
A kind of 4. preparation method of crisp meat flavor pressed salted duck according to claim 1, it is characterised in that step 3 vacuum curing mistake
Cheng Wei：In 45-55 DEG C, 0.1-0.2MPa vacuum curing 25-30 minutes.
A kind of 5. preparation method of crisp meat flavor pressed salted duck according to claim 1, it is characterised in that step 5 stage drying mistake
Cheng Wei：Prior to 130-135 DEG C high temperature bakes 3-5 minutes, is then baked then at 85-95 DEG C of low temperature to moisture and reaches 55-
65%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588756.6A CN107509972A (en) | 2017-07-19 | 2017-07-19 | A kind of preparation method of crisp meat flavor pressed salted duck |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710588756.6A CN107509972A (en) | 2017-07-19 | 2017-07-19 | A kind of preparation method of crisp meat flavor pressed salted duck |
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| Publication Number | Publication Date |
|---|---|
| CN107509972A true CN107509972A (en) | 2017-12-26 |
Family
ID=60722601
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|---|---|---|---|
| CN201710588756.6A Pending CN107509972A (en) | 2017-07-19 | 2017-07-19 | A kind of preparation method of crisp meat flavor pressed salted duck |
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| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN102630955A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Preparation method of beauty-nourishing pressed salted duck |
| CN103181577A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
-
2017
- 2017-07-19 CN CN201710588756.6A patent/CN107509972A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953473A (en) * | 2009-10-28 | 2011-01-26 | 南通玉兔集团有限公司 | Production process of crisp and fragrant dried duck |
| CN102273645A (en) * | 2011-07-19 | 2011-12-14 | 宁波市禽丰食品有限公司 | Processing method of novel flavor muscovy duck |
| CN103181577A (en) * | 2011-12-30 | 2013-07-03 | 徐州惠农益康肉制品有限公司 | Processing process of special-flavor sauced and pressed wild duck |
| CN102630955A (en) * | 2012-03-27 | 2012-08-15 | 池州市德余食品有限公司 | Preparation method of beauty-nourishing pressed salted duck |
| CN104187809A (en) * | 2014-08-27 | 2014-12-10 | 安徽先知缘食品有限公司 | Prepared method of flavored spiced duck |
Non-Patent Citations (4)
| Title |
|---|
| 危贵茂等: "酶解型南安板鸭的工艺研究", 《食品工业科技》 * |
| 焦云鹏: "《酶制剂生产与应用》", 31 August 2015, 中国轻工业出版社 * |
| 米娅: "《米娅.西餐在左 中餐在右》", 31 December 2016, 浙江科学技术出版社 * |
| 聂凤乔等: "《中国烹饪原料大典（下卷）》", 30 November 2004, 青岛出版社 * |
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Application publication date: 20171226 |
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