CN109452562A - 一种民间卤肉的制备方法 - Google Patents
一种民间卤肉的制备方法 Download PDFInfo
- Publication number
- CN109452562A CN109452562A CN201710793495.1A CN201710793495A CN109452562A CN 109452562 A CN109452562 A CN 109452562A CN 201710793495 A CN201710793495 A CN 201710793495A CN 109452562 A CN109452562 A CN 109452562A
- Authority
- CN
- China
- Prior art keywords
- kilogram
- halogen
- water
- brine
- kilograms
- 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
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 26
- 150000002367 halogens Chemical class 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000012267 brine Substances 0.000 claims description 17
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 17
- 235000015277 pork Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 14
- 244000291564 Allium cepa Species 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 8
- 239000004615 ingredient Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241000272525 Anas platyrhynchos Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 244000080767 Areca catechu Species 0.000 claims description 5
- 235000006226 Areca catechu Nutrition 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 5
- 240000000467 Carum carvi Species 0.000 claims description 5
- 235000005747 Carum carvi Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 5
- 244000194101 Ginkgo biloba Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
- 235000019483 Peanut oil Nutrition 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
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 241000310089 Zingiber kawagoi Species 0.000 claims description 5
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 239000000312 peanut oil Substances 0.000 claims description 5
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 239000004576 sand Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 240000004371 Panax ginseng Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 241000234314 Zingiber Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000004040 coloring Methods 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 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 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000004575 stone Substances 0.000 claims description 4
- 244000111489 Gardenia augusta Species 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000001972 Gardenia jasminoides Species 0.000 claims description 2
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 244000062241 Kaempferia galanga Species 0.000 claims 1
- 235000013421 Kaempferia galanga Nutrition 0.000 claims 1
- 238000009938 salting Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000189524 Baccharis halimifolia Species 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000009447 edible packaging Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000003981 vehicle Substances 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种民间卤肉的制备方法，科学合理，便于工业化操作，制得的卤肉色泽红亮，香味纯正，风味独特，营养丰富。
Description
技术领域
本发明涉及一种民间卤肉的制备方法。
背景技术
随着经济的发展和人民生活水平的不断提高，饮食业得到了飞速的发展，食品、菜肴品种繁多，各有特色。人们的消费观念也有了很大提高，在饮食消费时，不仅注重营 养，而且对菜肴的色、香、味也提出了更高的要求，要求菜肴诱人，能勾起人们的食欲， 满足人们的精神享受。
卤肉菜肴的制作方法就有很多种，也仍有很多方法期待人们更进一步的研制、开发。
发明内容
本发明所要解决的技术问题是：提供一种民间卤肉的制备方法，科学合理，便于工业 化操作，制得的卤肉色泽红亮，香味纯正，风味独特，营养丰富。
本发明所述的卤肉的制备方法，包括选料、净洗、配料、烤制、腌卤，将选好的 猪头拔毛、清洗、喷烤、再清洗，然后用凉水浸泡，将用凉水浸泡过的猪头焯水，再用 卤水腌卤(卤水以浸没过猪头为宜)，然后依次经过上色、烤制、水蒸处理后得产品，其 中卤水的熬制佐料重量配料组成以水的配料重量为基数，其它配料组成分别为：
茴香0.02千克、八角0.08千克、花椒0.05千克、泽兰0.03千克、草果0.03千克、肉寇0.05千克、丁香 0.03千克、肉桂0.05千克、陈皮0.05千克、青皮0.02千克、三奈0.08千克、白寇0.08千克、白糖0.2千克、盐 5千克、味精0.05千克、草寇0.3千克、槟榔0.05千克、桂枝0.3千克、生姜0.08千克、红寇0.1千克、干葱0.3千克、 干姜0.3千克、砂仁0.1千克、石落子0.05千克、桂皮0.1千克、白芷0.05千克、白果0.05千克、川芎0.05千克、 当归0.05千克、栀子0.05千克、砂参0.05千克、百合0.05千克、花雕酒4千克、鸡架10千克、鸭架10千克、猪大 骨5千克、花生油2千克、鲜大葱0.5千克、鲜大姜0.4千克、鲜尖椒0.3千克、大蒜仔0.4千克、香菜0.2千克。
其中：
卤水的熬制方法为：
将茴香、八角、花椒、泽兰、草果、肉寇、丁香、肉桂、陈皮、青皮、三奈、白寇、 白糖、盐、味精、草寇、槟榔、桂枝、生姜、红寇、干葱、干姜、砂仁、石落子、桂皮、 白芷、白果、川芎、当归、栀子、砂参、百合放入锅中加入水，再加花雕酒、鸡架、鸭 架、猪大骨，沸水煮3～5小时，再加入花生油、鲜大葱、鲜大姜、鲜尖椒、去皮大蒜 仔、香菜熬制后得卤水。
焯水是将锅中加水、烧开，把猪肉放入锅中焯透，捞出洗净，晾干水分。
卤水腌卤的方法是将猪肉放入卤水锅中，烧开，停火腌卤10～20小时。
上色是将腌卤后的猪肉擦干，用糖醋水将猪头表面涂刷均匀，糖醋水用通常的糖醋 水即可，我们使用了麦芽糖、白醋制成糖醋水，色泽更佳，水、白醋、麦芽糖的重量配 比为4∶2∶1。
水蒸：将猪肉的进行水蒸，时间为20～30分钟。
最好将猪肉在水蒸前进行去骨处理，水蒸后趁热在猪头表面涂刷一层芝麻油，放在 通风处晾干，可制得无骨卤肉产品。可直接食用或真空包装制成销售卤肉产品。
具体实施方式
结合实施例对本发明作进一步的说明。
实施例：
本发明所述的卤肉的制备方法，包括选料、净洗、配料、腌卤等，依次按下 列步骤进行：
(1)选料：精选防疫合格定点屠宰的猪肉。
(2)焯水：锅中加水、烧开，把猪肉放入锅中焯透，捞出洗净，晾干水分。
(3)腌卤：将猪肉头放入卤水锅中，加热至汤开，撇净浮沫，停火腌制20小时。 (如果在夏天：考虑到天气热，气温高，最好分成两次腌制，第一次停火腌制10小 时后，再点火加热，至汤开再停火腌制10小时，这样，卤水及原料不易变质)。
(4)上色：将猪肉捞出用洁净毛巾擦干猪肉。麦芽糖加水、白醋调成糖醋水刷 匀整个猪头。
(5)蒸：将猪肉的进行水蒸，时间为25分钟。
(6)晾干：从蒸车中取出猪肉趁热涂上一层芝麻油，放在通风处晾干，保鲜备 食。
其中卤水的配料及熬制方法如下：佐料重量配料为：以100千克水为基数，将茴香0.02千克、八角0.08千克、花椒0.05千克、泽兰0.03千克、草果0.03千克、肉寇0.05千克、丁香 0.03千克、肉桂0.05千克、陈皮0.05千克、青皮0.02千克、三奈0.08千克、白寇0.08千克、白糖0.2千克、盐 5千克、味精0.05千克、草寇0.3千克、槟榔0.05千克、桂枝0.3千克、生姜0.08千克、红寇0.1千克、干葱0.3千克、 干姜0.3千克、砂仁0.1千克、石落子0.05千克、桂皮0.1千克、白芷0.05千克、白果0.05千克、川芎0.05千克、 当归0.05千克、栀子0.05千克、砂参0.05千克、百合0.05千克放入锅中加入水，再加花雕酒4千克、鸡架10千克、鸭架10千克、猪大 骨5千克、， 沸水煮5小时，再加入花生油1千克、鲜大葱0.25千克、鲜大姜0.2千克、鲜尖椒0.15千克、 去皮大蒜仔0.2千克、香菜0.1千克，熬制后得卤水。
Claims (4)
1.一种民间卤肉的制备方法，包括选料、净洗、配料、腌卤，将选好的猪肉清洗，然后用凉水浸泡，其特征在于将用凉水浸泡过的猪肉焯水， 再用卤水腌卤，然后依次经过上色、水蒸处理后得产品，其中卤水的熬制佐料重 量配料组成以水的配料重量为基数，其它配料组成分别为：茴香0.02千克、八角0.08千克、花椒0.05千克、泽兰0.03千克、草果0.03千克、肉寇0.05千克、丁香 0.03千克、肉桂0.05千克、陈皮0.05千克、青皮0.02千克、三奈0.08千克、白寇0.08千克、白糖0.2千克、盐 5千克、味精0.05千克、草寇0.3千克、槟榔0.05千克、桂枝0.3千克、生姜0.08千克、红寇0.1千克、干葱0.3千克、 干姜0.3千克、砂仁0.1千克、石落子0.05千克、桂皮0.1千克、白芷0.05千克、白果0.05千克、川芎0.05千克、 当归0.05千克、栀子0.05千克、砂参0.05千克、百合0.05千克、花雕酒4千克、鸡架10千克、鸭架10千克、猪大骨5千克、花生油2千克、鲜大葱0.5千克、鲜大姜0.4千克、鲜尖椒0.3千克、大蒜仔0.4千克、香菜0.2千克； 卤水的熬制方法为： 将茴香、八角、花椒、泽兰、草果、肉寇、丁香、肉桂、陈皮、青皮、三奈、白寇、 白糖、盐、味精、草寇、槟榔、桂枝、良姜、红寇、干葱、干姜、砂仁、石落子、桂皮、 白芷、白果、川芎、当归、栀子、砂参、百合放入锅中加入水，再加花雕酒、鸡架、鸭架、猪大骨，沸水煮3～5小时，再加入花生油、鲜大葱、鲜大姜、鲜尖椒、去皮大蒜 仔、香菜熬制后得卤水。
2.根据权利要求1所述的民间卤肉的制备方法，其特征在于卤水腌卤的方法是将猪肉放入卤水锅中，烧开，停火腌卤10～20小时。
3.根据权利要求1或2所述的民间卤肉的制备方法，其特征在于上色是将腌卤后的猪肉擦干，用糖醋水将猪头表面涂刷均匀。
4.根据权利要求1所述的民间卤肉的制备方法，其特征在于水蒸前进行去骨处理，水蒸后趁热在猪肉表面涂刷一层芝麻油，放在通风处晾干得产品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710793495.1A CN109452562A (zh) | 2017-09-06 | 2017-09-06 | 一种民间卤肉的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710793495.1A CN109452562A (zh) | 2017-09-06 | 2017-09-06 | 一种民间卤肉的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109452562A true CN109452562A (zh) | 2019-03-12 |
Family
ID=65605815
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710793495.1A Pending CN109452562A (zh) | 2017-09-06 | 2017-09-06 | 一种民间卤肉的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109452562A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269104A (zh) * | 2019-06-13 | 2019-09-24 | 杨金富 | 一种烹饪香油及其制备工艺 |
-
2017
- 2017-09-06 CN CN201710793495.1A patent/CN109452562A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269104A (zh) * | 2019-06-13 | 2019-09-24 | 杨金富 | 一种烹饪香油及其制备工艺 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101653266B (zh) | 一种即食脱脂猪蹄食品的制作方法 | |
| CN104719820B (zh) | 无渣火锅底汤的制备方法 | |
| CN102366119B (zh) | 卤味全鸡加工工艺 | |
| CN102972725B (zh) | 一种板鸭腌制调料以及板鸭的制作方法 | |
| CN102366120B (zh) | 香辣鸡胗加工工艺 | |
| CN101449834B (zh) | 卤味烤鸭 | |
| CN100508791C (zh) | 一种啤酒烤鸭及其制作方法 | |
| CN107397145B (zh) | 一种卤制猪头肉的制备方法 | |
| CN105394747A (zh) | 一种天然中草药麻辣烫底料熬制方法 | |
| CN104397750B (zh) | 一种酱卤鸡杂的加工方法 | |
| CN103461782A (zh) | 一种香辣山楂年糕预拌糯米粉的制备方法 | |
| CN101133853A (zh) | 一种酱味猪头肉的制作方法 | |
| CN108095004A (zh) | 一种花生牛肉酱及其制备方法 | |
| CN103689631A (zh) | 一种卤鸡 | |
| CN1216550C (zh) | 卤猪脸的制备方法 | |
| CN107594452A (zh) | 一种自制火锅红油的加工方法 | |
| CN103549471A (zh) | 一种卤味全鸡的制备方法 | |
| CN104305302A (zh) | 一种烧鸡的制作方法 | |
| CN114343133A (zh) | 一种骨头酥脆的烤鸭制作工艺 | |
| CN109452562A (zh) | 一种民间卤肉的制备方法 | |
| CN101147600A (zh) | 酥骨烤鸡的制作方法 | |
| CN112167604A (zh) | 一种香辣酱的配方及生产工艺 | |
| CN103504345A (zh) | 一种山银花鸡的制备方法 | |
| CN105146475A (zh) | 一种营养麻辣海带酱及其制备方法 | |
| CN103976373A (zh) | 一种蟹黄五香肉松及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190312 |