CN107981238A - A kind of processing method of Cold spiced duck neck - Google Patents
A kind of processing method of Cold spiced duck neck Download PDFInfo
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Abstract
A kind of processing method of Cold spiced duck neck, comprises the following steps：Freezing duck neck is put in defrosting pond and is thawed, draining after cleaning；Duck neck after draining is put into pre-boiled liquid and is boiled；Streptococcus acidi lactici fermented solution is added in duck neck after precooking again and nisin progress is pickled fermented tasty；Duck neck after will be marinated is put into stew in soy sauce in halogen soup；Duck neck after sauce halogen is dried, is then cut into 2~4cm segments；By the duck neck spreading for cooling after cut-out to room temperature, then pack；Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.Cold spiced duck neck is made in the processing such as the present invention by precooking in short-term, streptococcus acidi lactici fermented solution and nisin are pickled, stew in soy sauce and sterilization, pickled by using lactobacillus-fermented technology so as to reducing salt content in duck neck, realize Cold spiced duck neck nitrite reduction or completely without using.The present invention can not only reduce or completely without using nitrite, but also can maintain Cold spiced duck neck good color and luster and flavor taste.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of processing method of Cold spiced duck neck.
Background technology
Nitrite is used to become traditional habit as colour former in Cold spiced duck neck process of manufacture, it can not only make
Duck neck keeps good cerise, may also suppress the growth of microorganism, and has antioxidation, can effectively delay butcher's meat rotten
Lose, improve the flavor of duck neck.But nitrite is the stronger material of food additives Poisoning, excessive uses nitrous acid
The food of salt can seriously affect the health of people.Therefore, reduce or be undoubtedly optimal choosing without using nitrite completely
Select, but this can cause the problems such as color development of Cold spiced duck neck is difficult and flavor taste is poor again.
The content of the invention
It is an object of the invention to provide a kind of processing method of Cold spiced duck neck, this method can both reduce or completely without using
Nitrite, and Cold spiced duck neck good color and luster and flavor taste can be maintained.
To achieve the above object, a kind of processing method of Cold spiced duck neck, comprises the following steps：
(1) raw material thaws：Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck neck；
(2) precook：Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, 1 is drained after the completion of boiling
~3h；The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%~6%, vinegar 0.1%~0.7%, and surplus is
Water；The preparation method of the pre-boiled liquid is：Ginger plus boiling are boiled into 15~30min, vinegar is then added, up to pre-boiled liquid；Institute
The mass ratio for stating duck neck and pre-boiled liquid is 1: (2~7)；The boiling time is 3~5min；
(3) pickle：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang
Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described
The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: (1~2), the mass ratio of the nisin and streptococcus acidi lactici fermented solution are
(3~6): 10；
(4) sauce halogen：Duck neck after will be marinated is put into stew in soy sauce in halogen soup；The halogen soup is made of the component of following parts by weight：
3~7 parts of ginger, 4~9 parts of green onion, 3~6 parts octagonal, 2~5 parts of Chinese prickly ash, 1~4 part of pepper, 8~12 parts of capsicum, 5~10 parts of radix glycyrrhizae,
3~6 parts of cassia bark, 2~6 parts of spiceleaf, 1~6 part of the root of Dahurain angelica, 4~12 parts of Angelica sinensis, 20~50 parts of white sugar, 25~60 parts of salt, soy sauce 15~
25 parts, 10~12 parts of beans sauce, 3~5 parts of aromatic vinegar, 6~8 parts of nutmeg, 2~4 parts of monosodium glutamate, 10~16 parts of antiseptic, antioxidant
14~20 parts, decaptitating remove 1000~1200 parts of 10~20 parts of the duck trunk and drinking water of internal organ；The preparation method of the halogen soup is：
Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, filtering, add load weighted green onion,
Illiciumverum, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and
Monosodium glutamate, after boiling 2~3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup；
(5) dry：At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying；
(6) arrange and cut off：The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm
Section；
(7) pack：By the duck neck spreading for cooling after the stew in soy sauce after drying to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
Preferably, the raw material composition of pre-boiled liquid by mass percentage is ginger 4%, vinegar 0.4% in the step (2)；
The preparation method of the pre-boiled liquid is：By ginger plus boiling boiling 22min, vinegar is then added, up to pre-boiled liquid；The duck neck and
The mass ratio of pre-boiled liquid is 1: 5；The boiling time is 4min.
Preferably, the mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1 in the step (3), the nisin
Mass ratio with streptococcus acidi lactici fermented solution is 5: 10.
Preferably, halogen soup is made of the component of following parts by weight in the step (4)：5 parts of ginger, 7 parts of green onion, it is 5 parts octagonal,
4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, 7 parts of radix glycyrrhizae, 4 parts of cassia bark, 5 parts of spiceleaf, 4 parts of the root of Dahurain angelica, 8 parts of Angelica sinensis, 35 parts of white sugar, salt
40 parts, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar, 7 parts of nutmeg, 3 parts of monosodium glutamate, 14 parts of antiseptic, 17 parts of antioxidant, decaptitating
Remove 1100 parts of 15 parts of the duck trunk and drinking water of internal organ.
Preferably, in the step (7) duck neck be under low-temperature aeration environment spreading for cooling to room temperature；The packaging uses vacuum
Packaging, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat.
Preferably, sterilization is sterilized using back-pressure in the step (8), 110 DEG C of the temperature of sterilization, sterilizing time for 15~
25min, the pressure of back-pressure is 0.3MPa；The time of the cooling is 20~30min.
Compared with prior art, the present invention by precooking in short-term, streptococcus acidi lactici fermented solution and nisin pickle, stew in soy sauce
Cold spiced duck neck is made with processing such as sterilizations, pickles so as to reduce salt content in duck neck, realizes by using lactobacillus-fermented technology
The reduction of Cold spiced duck neck nitrite or completely without using.The present invention have developed it is a kind of it is full of nutrition, flavor is only
Duck neck special, nitrous acid content is extremely low, this method can not only reduce or completely without using nitrite, but also can maintain Cold spiced duck neck
Good color and luster and flavor taste.The present invention has the characteristics that easy to operate, cost is low, large-scale production can be achieved.
Embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment one
A kind of processing method of Cold spiced duck neck, comprises the following steps：
(1) raw material thaws：Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck neck；
(2) precook：Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling
1h；The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%, vinegar 0.1%, and surplus is water；The pre-boiled liquid
Preparation method is：By ginger plus boiling boiling 15min, vinegar is then added, up to pre-boiled liquid；The quality of the duck neck and pre-boiled liquid
Than for 1: 2；The boiling time is 3min；
(3) pickle：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang
Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described
The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 3: 10；
(4) sauce halogen：Duck neck after will be marinated is put into stew in soy sauce in halogen soup；The halogen soup is made of the component of following parts by weight：
3 parts of ginger, 4 parts of green onion, 3 parts octagonal, 2 parts of Chinese prickly ash, 1 part of pepper, 8 parts of capsicum, 5 parts of radix glycyrrhizae, 3 parts of cassia bark, 2 parts of spiceleaf, the root of Dahurain angelica 1
Part, 4 parts of Angelica sinensis, 20 parts of white sugar, 25 parts of salt, 15 parts of soy sauce, 10 parts of beans sauce, 3 parts of aromatic vinegar, 6 parts of nutmeg, 2 parts of monosodium glutamate, antiseptic
10 parts, 14 parts of antioxidant, decaptitating remove 1000 parts of 10 parts of the duck trunk and drinking water of internal organ；The preparation method of the halogen soup is：
Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 2h, filtering, adds load weighted green onion, eight
Angle, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and taste
Essence, after boiling 2h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup；
(5) dry：At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying；
(6) arrange and cut off：The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm
Section；
(7) pack：By the duck neck after the stew in soy sauce after drying, spreading for cooling is to room temperature under low-temperature aeration environment, then using vacuum packet
Dress, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat；
(8) sterilize：Product back-pressure after packaging is sterilized into 20~30min of postcooling, 110 DEG C of the temperature of sterilization, during sterilization
Between be 15~25min, the pressure of back-pressure is 0.3MPa；Warehouse is sent into rapidly after drying surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention：The residual quantity of the product nitrite is
0.004g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products
Residual quantity must not exceed 0.03g/kg).
Embodiment two
A kind of processing method of Cold spiced duck neck, comprises the following steps：
(1) raw material thaws：Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck neck；
(2) precook：Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling
2h；The raw material composition of the pre-boiled liquid by mass percentage is ginger 4%, vinegar 0.4%, and surplus is water；The pre-boiled liquid
Preparation method is：By ginger plus boiling boiling 22min, vinegar is then added, up to pre-boiled liquid；The quality of the duck neck and pre-boiled liquid
Than for 1: 5；The boiling time is 4min；
(3) pickle：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang
Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described
The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 5: 10；
(4) sauce halogen：Duck neck after will be marinated is put into stew in soy sauce in halogen soup；The halogen soup is made of the component of following parts by weight：
5 parts of ginger, 7 parts of green onion, 5 parts octagonal, 4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, 7 parts of radix glycyrrhizae, 4 parts of cassia bark, 5 parts of spiceleaf, the root of Dahurain angelica 4
Part, 8 parts of Angelica sinensis, 35 parts of white sugar, 40 parts of salt, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar, 7 parts of nutmeg, 3 parts of monosodium glutamate, antiseptic
14 parts, 17 parts of antioxidant, decaptitating remove 1100 parts of 15 parts of the duck trunk and drinking water of internal organ；The preparation method of the halogen soup is：
Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 2.5h, filtering, adds load weighted green onion, eight
Angle, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and taste
Essence, after boiling 2.5h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup；
(5) dry：At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying；
(6) arrange and cut off：The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm
Section；
(7) pack：By the duck neck spreading for cooling after the stew in soy sauce after drying to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention：The residual quantity of the product nitrite is
0.002g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products
Residual quantity must not exceed 0.03g/kg).
Embodiment three
A kind of processing method of Cold spiced duck neck, comprises the following steps：
(1) raw material thaws：Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining is treated after cleaning
Process duck neck；
(2) precook：Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, is drained after the completion of boiling
3h；The raw material composition of the pre-boiled liquid by mass percentage is ginger 6%, vinegar 0.7%, and surplus is water；The pre-boiled liquid
Preparation method is：By ginger plus boiling boiling 30min, vinegar is then added, up to pre-boiled liquid；The quality of the duck neck and pre-boiled liquid
Than for 1: 7；The boiling time is 5min；
(3) pickle：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, Ran Houxiang
Streptococcus acidi lactici fermented solution is added in duck neck after step (2) is precooked and nisin progress is pickled fermented tasty, it is described
The mass ratio of streptococcus acidi lactici fermented solution and duck neck is 1: 2, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 6: 10；
(4) sauce halogen：Duck neck after will be marinated is put into stew in soy sauce in halogen soup；The halogen soup is made of the component of following parts by weight：
7 parts of ginger, 9 parts of green onion, 6 parts octagonal, 5 parts of Chinese prickly ash, 4 parts of pepper, 12 parts of capsicum, 10 parts of radix glycyrrhizae, 6 parts of cassia bark, 6 parts of spiceleaf, the root of Dahurain angelica 6
Part, 12 parts of Angelica sinensis, 50 parts of white sugar, 60 parts of salt, 25 parts of soy sauce, 12 parts of beans sauce, 5 parts of aromatic vinegar, 8 parts of nutmeg, 4 parts of monosodium glutamate, antibacterial
1200 parts of 20 parts of the duck trunk and drinking water of internal organ are removed in 16 parts of agent, 20 parts of antioxidant, decaptitating；The preparation method of the halogen soup
For：Load weighted decaptitating is removed into the duck trunk of internal organ and after ginger adds boiling boiling 3h, filtering, add load weighted green onion,
Illiciumverum, Chinese prickly ash, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and
Monosodium glutamate, after boiling 3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup；
(5) dry：At 70~80 DEG C of temperature, 1~1.5h of drying to product surface moisture drying；
(6) arrange and cut off：The duck neck after drying is arranged, removes its appearance residue, it is small that duck neck then is cut into 2~4cm
Section；
(7) pack：By the duck neck after the stew in soy sauce after drying, spreading for cooling is to room temperature under low-temperature aeration environment, then using vacuum packet
Dress, for vacuum-packed condition to vacuumize 35~45s, 3~5s of heat-sealing, sealing part is neat；
(8) sterilize：Product back-pressure after packaging is sterilized into 20~30min of postcooling, 110 DEG C of the temperature of sterilization, during sterilization
Between be 15~25min, the pressure of back-pressure is 0.3MPa；Warehouse is sent into rapidly after drying surface moisture.
Content of nitrite detection is carried out to Cold spiced duck neck produced by the present invention：The residual quantity of the product nitrite is
0.001g/kg, illustrates that contained nitrite is extremely low in the product, meets national standard (national regulation Nitrite in Meat Products
Residual quantity must not exceed 0.03g/kg).
Claims (6)
1. a kind of processing method of Cold spiced duck neck, it is characterised in that comprise the following steps：
(1) raw material thaws：Freezing duck neck is put in thaw to ice cube in defrosting pond and is completely dissolved, draining obtains to be processed after cleaning
Duck neck；
(2) precook：Duck neck after step (1) defrosting draining is put into pre-boiled liquid and is boiled, drain 1 after the completion of boiling~
3h；The raw material composition of the pre-boiled liquid by mass percentage is ginger 1%~6%, vinegar 0.1%~0.7%, and surplus is water；
The preparation method of the pre-boiled liquid is：Ginger plus boiling are boiled into 15~30min, vinegar is then added, up to pre-boiled liquid；The duck
Neck and the mass ratio of pre-boiled liquid are 1: (2~7)；The boiling time is 3~5min；
(3) pickle：Within ozone generation technology and ultraviolet lamp control environment total plate count 1000cfu/g, then to process
Step (2) precook after duck neck in add streptococcus acidi lactici fermented solution and nisin and carry out pickled fermented tasty, the lactic acid
The mass ratio of fermented liquid and duck neck is 1: (1~2), the mass ratio of the nisin and streptococcus acidi lactici fermented solution for (3~
6)∶10；
(4) sauce halogen：Duck neck after will be marinated is put into stew in soy sauce in halogen soup；The halogen soup is made of the component of following parts by weight：Ginger 3
~7 parts, 4~9 parts of green onion, 3~6 parts octagonal, 2~5 parts of Chinese prickly ash, 1~4 part of pepper, 8~12 parts of capsicum, 5~10 parts of radix glycyrrhizae, cassia bark 3
~6 parts, 2~6 parts of spiceleaf, 1~6 part of the root of Dahurain angelica, 4~12 parts of Angelica sinensis, 20~50 parts of white sugar, 25~60 parts of salt, 15~25 parts of soy sauce,
10~12 parts of beans sauce, 3~5 parts of aromatic vinegar, 6~8 parts of nutmeg, 2~4 parts of monosodium glutamate, 10~16 parts of antiseptic, antioxidant 14~20
Part, decaptitating remove 1000~1200 parts of 10~20 parts of the duck trunk and drinking water of internal organ；The preparation method of the halogen soup is：It will weigh
Good decaptitating removes the duck trunk of internal organ and after ginger adds boiling to boil 2~3h, and filtering, adds load weighted green onion, illiciumverum, flower
Green pepper, pepper, capsicum, radix glycyrrhizae, cassia bark, spiceleaf, the root of Dahurain angelica, Angelica sinensis, white sugar, salt, soy sauce, beans sauce, aromatic vinegar, nutmeg and monosodium glutamate, are boiled
After boiling 2~3h, filtering, is eventually adding antiseptic and antioxidant up to halogen soup；
(5) dry：At 70~80 DEG C of temperature, the duck neck after sauce halogen is dried into 1~1.5h to the drying of duck neck surface moisture；
(6) arrange and cut off：The duck neck after drying is arranged, its appearance residue is removed, duck neck is then cut into 2~4cm segments；
(7) pack：By the Cold spiced duck neck spreading for cooling after cut-out to room temperature, then pack；
(8) sterilize：Product after packaging is sterilized into postcooling, dries rapid feeding warehouse after surface moisture.
A kind of 2. processing method of Cold spiced duck neck according to claim 1, it is characterised in that pre-boiled liquid in the step (2)
Raw material composition by mass percentage is ginger 4%, vinegar 0.4%；The preparation method of the pre-boiled liquid is：By ginger plus boiling
22min is boiled, vinegar is then added, up to pre-boiled liquid；The duck neck and the mass ratio of pre-boiled liquid are 1: 5；The boiling time is
4min。
A kind of 3. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that lactic acid in the step (3)
The mass ratio of fermented liquid and duck neck is 1: 1, and the mass ratio of the nisin and streptococcus acidi lactici fermented solution is 5: 10.
A kind of 4. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that halogen soup in the step (4)
It is made of the component of following parts by weight：5 parts of ginger, 7 parts of green onion, 5 parts octagonal, 4 parts of Chinese prickly ash, 3 parts of pepper, 10 parts of capsicum, radix glycyrrhizae 7
Part, 4 parts of cassia bark, 5 parts of spiceleaf, 4 parts of the root of Dahurain angelica, 8 parts of Angelica sinensis, 35 parts of white sugar, 40 parts of salt, 18 parts of soy sauce, 11 parts of beans sauce, 4 parts of aromatic vinegar,
7 parts of nutmeg, 3 parts of monosodium glutamate, 14 parts of antiseptic, 17 parts of antioxidant, decaptitating remove 15 parts of the duck trunk and drinking water 1100 of internal organ
Part.
A kind of 5. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that duck neck in the step (7)
Be under low-temperature aeration environment spreading for cooling to room temperature；The packaging using vacuum packaging, vacuum-packed condition for vacuumize 35~
45s, 3~5s of heat-sealing, sealing part are neat.
A kind of 6. processing method of Cold spiced duck neck according to claim 1 or 2, it is characterised in that sterilization in the step (8)
Sterilized using back-pressure, 110 DEG C of the temperature of sterilization, sterilizing time is 15~25min, and the pressure of back-pressure is 0.3MPa；The cooling
Time be 20~30min.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
| CN115644366A (en) * | 2022-11-12 | 2023-01-31 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessories |
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| CN102871108A (en) * | 2012-10-12 | 2013-01-16 | 鲜八里集团有限公司 | Sauced stewed product processing method capable of reducing nitrite content |
| CN103653025A (en) * | 2013-12-26 | 2014-03-26 | 集美大学 | Processing method of duck wing with tea taste |
| KR101646206B1 (en) * | 2015-09-22 | 2016-08-12 | 이용철 | method of cooking duck stew |
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| CN102871108A (en) * | 2012-10-12 | 2013-01-16 | 鲜八里集团有限公司 | Sauced stewed product processing method capable of reducing nitrite content |
| CN103653025A (en) * | 2013-12-26 | 2014-03-26 | 集美大学 | Processing method of duck wing with tea taste |
| KR101646206B1 (en) * | 2015-09-22 | 2016-08-12 | 이용철 | method of cooking duck stew |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110384209A (en) * | 2018-04-19 | 2019-10-29 | 沈阳一合食品有限公司 | A kind of original flavor duck neck product formula |
| CN110720597A (en) * | 2019-11-19 | 2020-01-24 | 怀化市明友食品有限责任公司 | Storage method of sauced duck necks |
| CN113907277A (en) * | 2021-10-12 | 2022-01-11 | 江苏食品药品职业技术学院 | Production method of quantitative marinated spicy duck necks |
| CN115644366A (en) * | 2022-11-12 | 2023-01-31 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessories |
| CN115644366B (en) * | 2022-11-12 | 2024-01-30 | 湖北周黑鸭食品工业园有限公司 | Production process of spicy duck accessory |
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