CN107836657A - A kind of fragrant pressed salted duck manufacture craft of wine tea making - Google Patents
A kind of fragrant pressed salted duck manufacture craft of wine tea making Download PDFInfo
- Publication number
- CN107836657A CN107836657A CN201711262328.0A CN201711262328A CN107836657A CN 107836657 A CN107836657 A CN 107836657A CN 201711262328 A CN201711262328 A CN 201711262328A CN 107836657 A CN107836657 A CN 107836657A
- Authority
- CN
- China
- Prior art keywords
- duck
- tealeaves
- native
- fragrant
- native duck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 99
- 235000014101 wine Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 30
- 235000013599 spices Nutrition 0.000 claims abstract description 19
- 210000001015 abdomen Anatomy 0.000 claims abstract description 18
- 235000019991 rice wine Nutrition 0.000 claims abstract description 14
- 210000002421 cell wall Anatomy 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 239000003610 charcoal Substances 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 230000002045 lasting effect Effects 0.000 abstract description 3
- 239000012466 permeate Substances 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 2
- 235000013616 tea Nutrition 0.000 description 14
- 235000009569 green tea Nutrition 0.000 description 8
- 235000006468 Thea sinensis Nutrition 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 235000020333 oolong tea Nutrition 0.000 description 6
- 238000003307 slaughter Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 4
- 230000001737 promoting effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
- 230000001741 anti-phlogistic effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004317 gizzard Anatomy 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001550 time effect Effects 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses the pressed salted duck manufacture craft that a kind of wine tea making is fragrant, comprise the following steps：A. Feedstock treating：From native duck；B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata；C. pickle：Spices is uniformly applied to Tu Yashang；D. tealeaves prepares：Fresh tealeaves is plucked, first tealeaves progress daylight withers, fragrant is given out to tealeaves, then is kneaded, to the cell wall rupture of tealeaves, tea juice is discharged, is finally put into tealeaves in the belly of native duck；E. toast：Native duck is placed on oven, toasted with charcoal, slowly overturns native duck during baking, is baked to duck body face in red sauce, well-done.Using pressed salted duck made of the present invention, aroma can permeate the inside of native duck matter, reach the effect of lips and teeth lasting, and whole pressed salted duck also gives out tea perfume.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of fragrant pressed salted duck manufacture craft of wine tea making.
Background technology
Pressed salted duck is that raw duck toasted into ripe handicraft workshop product with charcoal fire, and its product has strong sootiness fragrance, and meat is fresh
It is tender, it is delicious to carry pungent, it is the delicacies gone with wine.
Existing pressed salted duck taste is single, can only substantially taste pungent, it is impossible to meet the needs of broad masses.
The content of the invention
It is existing using traditional handicraft system its object is to overcome the invention provides the pressed salted duck manufacture craft that a kind of wine tea making is fragrant
The defects of pressed salted duck taste of work is single.
In order to solve the above-mentioned technical problem, technical scheme is as follows：
A kind of fragrant pressed salted duck manufacture craft of wine tea making, comprises the following steps：
A. Feedstock treating：From native duck, first native duck is slaughtered, unhairing, takes internal organ, then cutting several on native duck is deep into tripe
Otch in son, finally native duck is put into boiling water and sterilized；
B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata, and closed container is carried out
Heating；
C. pickle：Spices is uniformly applied to Tu Yashang；
D. tealeaves prepares：Fresh tealeaves is plucked, first tealeaves progress daylight withers, gives out fragrant to tealeaves, then carry out
Knead, to the cell wall rupture of tealeaves, discharge tea juice, be finally put into tealeaves in the belly of native duck, and belly is sutured；
E. toast：Native duck is placed on oven, toasted with charcoal, native duck is slowly overturn during baking, is in sauce to duck body face
It is red, well-done.
Further：The spices is formulated by the material of following parts by weight：1~3 part of soy sauce, salt 0.1~0.3
Part, 0.5~0.8 part of monosodium glutamate, 0.3~0.5 part of white sugar, spiced 0.5~1 part, 0.5~1.5 part of chilli powder.
Further：Heating-up temperature to closed container is 50 DEG C, 2~3h of heat time.
Further：Native duck is in baking process toward smearing spices and rice wine 1~2 time on native duck.
From the above-mentioned description of this invention, compared to the prior art, the advantage of the invention is that：
Several otch being deep into belly is cut on the surface of native duck, native duck uses rice wine stacte in closed container, and aroma can
To permeate the inside of native duck matter, reach the effect of lips and teeth lasting；First tealeaves daylight is withered, fragrant is given out to tealeaves,
Kneaded again, to the cell wall rupture of tealeaves, discharge tea juice, the fragrance and nutriment that can make tealeaves preferably incorporate
Into the meat of native duck, because several otch being deep into belly is cut on the surface of native duck, then during toasting, tealeaves
Fragrance can also be dispersed into the surface of native duck.
Embodiment
A kind of fragrant pressed salted duck manufacture craft of wine tea making, comprises the following steps：
A. Feedstock treating：From native duck, first jejunitas 12~24h, only feeds clear water, is advantageous to drain duck blood, and carry before slaughtering
High meat quality.When slaughtering, first native duck is slaughtered, unhairing, takes internal organ, then cutting several on native duck is deep into belly
Otch, finally native duck is put into boiling water and sterilized.
B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata, to closed container
Heated, heating-up temperature is 50 DEG C, 2~3h of heat time.The closed container can be wine jar and an iron is set in wine jar
Net or other containers.
C. pickle：Spices is uniformly applied to Tu Yashang.
D. tealeaves prepares：Fresh tealeaves is plucked, first tealeaves progress daylight withers, fragrant is given out to tealeaves, then
Kneaded, to the cell wall rupture of tealeaves, discharge tea juice, be finally put into tealeaves in the belly of native duck, and belly is stitched
Close.
E. toast：Native duck is placed on oven, toasted with charcoal, native duck is slowly overturn during baking, to duck body face
In red sauce, well-done, native duck is in baking process toward smearing spices and rice wine 1~2 time on native duck.Continue during baking
It is to prevent native duck from baking process, aroma and evaporating perfume are fallen because temperature is too high, caused to smear rice wine and spices
The too light situation of pressed salted duck taste occurs.
As preferable technical scheme：Above-mentioned spices is formulated by the material of following parts by weight：1~3 part of soy sauce, salt
0.1~0.3 part, 0.5~0.8 part of monosodium glutamate, 0.3~0.5 part of white sugar, spiced 0.5~1 part, 0.5~1.5 part of chilli powder.
Using pressed salted duck made of the program, several otch being deep into belly is cut on the surface of native duck, native duck is close
Close and rice wine stacte is used in container, aroma can permeate the inside of native duck matter, reach the effect of lips and teeth lasting；First by tealeaves daylight
Wither, fragrant is given out to tealeaves, then kneaded, to the cell wall rupture of tealeaves, discharge tea juice, tealeaves can be made
Fragrance and nutriment are preferably dissolved into the meat of native duck, and cutting several due to the surface of native duck is deep into cutting in belly
Mouthful, then during toasting, the fragrance of tealeaves can also be dispersed into the surface of native duck.
Embodiment 1：
A kind of fragrant pressed salted duck manufacture craft of wine tea making, comprises the following steps：
A. Feedstock treating：From native duck, the first jejunitas 12h before slaughtering.When slaughtering, first native duck is slaughtered, unhairing, takes internal organ, so
Several otch being deep into belly is cut on native duck afterwards, finally native duck is put into boiling water and sterilized.
B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata, to closed container
Heated, heating-up temperature is 50 DEG C, heat time 2h.
C. pickle：Spices is uniformly applied to Tu Yashang.
D. tealeaves prepares：Fresh green tea is plucked, first green tea progress daylight withers, fragrant is given out to green tea, then
Kneaded, to the cell wall rupture of green tea, discharge tea juice, be finally put into green tea in the belly of native duck, and belly is stitched
Close.
E. toast：Native duck is placed on oven, toasted with charcoal, native duck is slowly overturn during baking, to duck body face
In red sauce, well-done, native duck is in baking process toward smearing spices and rice wine 1 time on native duck.
As preferable technical scheme, spices is by 1 part of soy sauce, 0.1 part of salt, 0.5 part of monosodium glutamate, 0.3 part white
Sugar, 0.5 part of spices and 0.5 part of chilli powder are mixed.
Using green tea in the present embodiment, green tea has the work for promoting gastrointestinal peristalsis, promoting gastric secretion, increasing appetite
With, and can refresh the mind, using the not only special taste, but also there is healthcare function of pressed salted duck made of the present invention.
Embodiment 2：
A kind of fragrant pressed salted duck manufacture craft of wine tea making, comprises the following steps：
A. Feedstock treating：From native duck, the first jejunitas 24h before slaughtering.When slaughtering, first native duck is slaughtered, unhairing, takes internal organ, so
Several otch being deep into belly is cut on native duck afterwards, finally native duck is put into boiling water and sterilized.
B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata, to closed container
Heated, heating-up temperature is 50 DEG C, heat time 3h.
C. pickle：Spices is uniformly applied to Tu Yashang.
D. tealeaves prepares：Fresh oolong tea is plucked, first oolong tea progress daylight withers, delicate fragrance is given out to oolong tea
Taste, then kneaded, to the cell wall rupture of oolong tea, tea juice is discharged, is finally put into tealeaves in the belly of native duck, and will
Belly sutures.
E. toast：Native duck is placed on oven, toasted with charcoal, native duck is slowly overturn during baking, bakes to duck body
Face is in red sauce, well-done, and native duck is in baking process toward smearing spices on native duck and rice wine 2 times.
As preferable technical scheme, spices is by 3 parts of soy sauce, 0.3 part of salt, 0.8 part of monosodium glutamate, 0.5 part white
Sugar, 1 part of spices and 1.5 parts of chilli powder are mixed in proportion.
Tealeaves in the present embodiment confirms that oolong tea is except tool using oolong tea through modern scientific research both at home and abroad
Have outside the healthcare functions such as the bactericidal antiphlogistic, dispelling fatigue, promoting digestion greasy of general tealeaves, also there is anti-cancer, reducing blood lipid, anti-ageing wait for a long time
Effect.
The present invention can also be put into other tealeaves or mixing tealeaves in native Duck gizzard, be not limited only to green tea and crow
Imperial tea, just do not enumerated at this.
The preferred embodiments of the present invention are the foregoing is only, are not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.Within the spirit and principles of the invention, that is made any repaiies
Change, equivalent substitution, improvement etc., should be included in the scope of the protection.
Claims (4)
1. the fragrant pressed salted duck manufacture craft of a kind of wine tea making, it is characterised in that comprise the following steps：
A. Feedstock treating：From native duck, first native duck is slaughtered, unhairing, takes internal organ, then cutting several on native duck is deep into tripe
Otch in son, finally native duck is put into boiling water and sterilized；
B. stacte：Prepare a closed container for being divided into levels, rice wine is put in lower floor, and native duck is put on upper strata, and closed container is carried out
Heating；
C. pickle：Spices is uniformly applied to Tu Yashang；
D. tealeaves prepares：Fresh tealeaves is plucked, first tealeaves progress daylight withers, gives out fragrant to tealeaves, then carry out
Knead, to the cell wall rupture of tealeaves, discharge tea juice, be finally put into tealeaves in the belly of native duck, and belly is sutured；
E. toast：Native duck is placed on oven, toasted with charcoal, native duck is slowly overturn during baking, is in sauce to duck body face
It is red, well-done.
A kind of 2. fragrant pressed salted duck manufacture craft of wine tea making according to claim 1, it is characterised in that：The spices be by with
The material of lower parts by weight is formulated：1~3 part of soy sauce, 0.1~0.3 part of salt, 0.5~0.8 part of monosodium glutamate, 0.3~0.5 part of white sugar,
Spiced 0.5~1 part, 0.5~1.5 part of chilli powder.
A kind of 3. fragrant pressed salted duck manufacture craft of wine tea making according to claim 1, it is characterised in that：Closed container is added
Hot temperature is 50 DEG C, 2~3h of heat time.
A kind of 4. fragrant pressed salted duck manufacture craft of wine tea making according to claim 1, it is characterised in that：Native duck is in baking process
In toward smearing spices and rice wine 1~2 time on native duck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711262328.0A CN107836657A (en) | 2017-12-04 | 2017-12-04 | A kind of fragrant pressed salted duck manufacture craft of wine tea making |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711262328.0A CN107836657A (en) | 2017-12-04 | 2017-12-04 | A kind of fragrant pressed salted duck manufacture craft of wine tea making |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107836657A true CN107836657A (en) | 2018-03-27 |
Family
ID=61663545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711262328.0A Pending CN107836657A (en) | 2017-12-04 | 2017-12-04 | A kind of fragrant pressed salted duck manufacture craft of wine tea making |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107836657A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403146A (en) * | 2019-09-09 | 2019-11-05 | 贵州省湄潭县永兴徐陈板鸭有限公司 | A kind of processing technology of black tea pressed salted duck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019710A (en) * | 1999-08-30 | 2001-03-15 | 김원제 | Recipe of soup cooked duck in main material |
| CN105831515A (en) * | 2015-01-13 | 2016-08-10 | 芷江民丰农牧实业有限公司 | Manufacturing method of roast preserved duck |
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
-
2017
- 2017-12-04 CN CN201711262328.0A patent/CN107836657A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010019710A (en) * | 1999-08-30 | 2001-03-15 | 김원제 | Recipe of soup cooked duck in main material |
| CN105831515A (en) * | 2015-01-13 | 2016-08-10 | 芷江民丰农牧实业有限公司 | Manufacturing method of roast preserved duck |
| CN106343385A (en) * | 2016-08-25 | 2017-01-25 | 苍梧县金福六堡茶有限公司 | Processing method of Liupao-tea-flavor roast duck |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110403146A (en) * | 2019-09-09 | 2019-11-05 | 贵州省湄潭县永兴徐陈板鸭有限公司 | A kind of processing technology of black tea pressed salted duck |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835645B (en) | Beef paste and preparation method of beef paste | |
| KR101884376B1 (en) | Manufacturing Method of Retorted Samgyetang And Retorted Samgyetang Using Thereof | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN102366117A (en) | Processing technology of spicy chicken | |
| CN104172222A (en) | Making method of negative-pressure marinated bacon | |
| CN104172219A (en) | Production process for preserved meat | |
| CN103238864B (en) | Preparing technology of faint scent type roast beef | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN108065225A (en) | A kind of instant type bacon silk food and its processing technology | |
| CN107836657A (en) | A kind of fragrant pressed salted duck manufacture craft of wine tea making | |
| KR101903453B1 (en) | Method for producing instant hot spicy meat stew | |
| CN105685665A (en) | Refrigerating marinating method of raw beef and Huobianzi beef produced by the method | |
| CN106343385A (en) | Processing method of Liupao-tea-flavor roast duck | |
| CN105707553A (en) | Making method of bottled beef cabbages | |
| CN108850884A (en) | A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method | |
| CN104664438B (en) | A kind of roast duck flavor duck ham and preparation method thereof | |
| JP6472985B2 (en) | Method for producing mushroom-containing emulsified sauce | |
| CN107981230A (en) | A kind of production method of fast food donkey meat | |
| CN107212326A (en) | A kind of preparation method of grandmother's dish | |
| RU2675984C1 (en) | Method of manufacture of flour culinary products | |
| CN110013006A (en) | A kind of barbecue taste small Dried fish and preparation method thereof | |
| CN107232516A (en) | A kind of river taste roasted goose | |
| CN109511904A (en) | A kind of donkey meat is dry and preparation method thereof | |
| CN103284170A (en) | Making method of steamed beef | |
| CN107279809A (en) | A kind of Guangdong taste roasted goose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180327 |
|
| WD01 | Invention patent application deemed withdrawn after publication |