CN110710647A - Marinating method of seasoned duck meat product - Google Patents
Marinating method of seasoned duck meat product Download PDFInfo
- Publication number
- CN110710647A CN110710647A CN201911144990.5A CN201911144990A CN110710647A CN 110710647 A CN110710647 A CN 110710647A CN 201911144990 A CN201911144990 A CN 201911144990A CN 110710647 A CN110710647 A CN 110710647A
- Authority
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- China
- Prior art keywords
- meat product
- marinating
- duck meat
- seasoning
- seasoned
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- 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
- 235000006439 Lemna minor Nutrition 0.000 title claims abstract description 15
- 235000013364 duck meat Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 14
- 241000209501 Spirodela Species 0.000 title abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000005096 rolling process Methods 0.000 claims abstract description 14
- 238000004898 kneading Methods 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 244000242291 Lemna paucicostata Species 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 241001127714 Amomum Species 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 3
- 108010053775 Nisin Proteins 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 238000013329 compounding Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000010297 nisin Nutrition 0.000 claims description 3
- 239000004309 nisin Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000003392 Curcuma domestica Nutrition 0.000 claims description 2
- 244000008991 Curcuma longa Species 0.000 claims description 2
- 235000003373 curcuma longa Nutrition 0.000 claims description 2
- 235000013976 turmeric Nutrition 0.000 claims description 2
- 244000066764 Ailanthus triphysa Species 0.000 claims 1
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims 1
- 235000003097 Artemisia absinthium Nutrition 0.000 claims 1
- 240000001851 Artemisia dracunculus Species 0.000 claims 1
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims 1
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims 1
- 241000522215 Dipteryx odorata Species 0.000 claims 1
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims 1
- 239000001138 artemisia absinthium Substances 0.000 claims 1
- 229940010454 licorice Drugs 0.000 claims 1
- 235000015277 pork Nutrition 0.000 claims 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims 1
- 235000013622 meat product Nutrition 0.000 abstract description 11
- 235000015067 sauces Nutrition 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 239000007788 liquid Substances 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 240000001371 Chamaedaphne calyculata Species 0.000 description 2
- 235000013691 Chamaedaphne calyculata var. angustifolia Nutrition 0.000 description 2
- 235000013685 Chamaedaphne calyculata var. latifolia Nutrition 0.000 description 2
- 235000013687 Chamaedaphne calyculata var. nana Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 description 2
- 235000011756 Vitis shuttleworthii Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- 235000011477 liquorice Nutrition 0.000 description 2
- 244000141331 Amomum villosum Species 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000062241 Kaempferia galanga Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 244000125380 Terminalia tomentosa Species 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000004065 semiconductor 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 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a marinating method of a seasoned duck meat product, which comprises the following steps: raw materials → arrangement → rolling and kneading for pickling → drying → cooking → cooling → secondary seasoning → packaging → secondary sterilization. The invention has the following beneficial effects: according to the quality requirements of the sauce braised meat product such as flavor, taste and color, the quantitative seasoning of the material is realized in a vacuum rolling machine through the accurate proportioning of the material and the compound liquid seasoning (marinating liquid), and then the quantitative marinating process of the sauce braised meat product is realized through drying, steam cooking and baking without soup stock.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a marinating method for a seasoned duck meat product.
[ background of the invention ]
The sauce braised meat product has unique flavor and is deeply loved by consumers, but the traditional sauce braised meat product has unstable flavor, is not easy to package and store, and can be produced and supplied on the spot. Under the premise of intense market competition of meat products, the sauce braised meat products can be accepted by consumers only by continuously improving the technology and launching new products.
[ summary of the invention ]
The invention discloses a marinating method for a seasoned duck meat product, and aims to solve the problems related to the background art.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a marinating method of a seasoned duck meat product comprises the following steps: raw materials → arrangement → rolling and kneading for pickling → drying → cooking → cooling → secondary seasoning → packaging → secondary sterilization.
Preferably, in the raw material step, spices are used for preparing the quantitative marinating seasoning, and the spices comprise pepper, aniseed, shallot, ginger, garlic, chili, pepper, leatherleaf, rhizoma kaempferiae, xiaojunxiang, celery, cinnamon, laurel, soyabean model, cajan bean model, phaseolus vulgaris, fructus amomi, liquorice, tsaoko amomum fruit, clove, angelica dahurica and dried orange peel.
Preferably, in the rolling and pickling step, the duck meat and the marinated seasonings are rolled and kneaded by using an intelligent rolling and kneading machine.
Preferably, in the secondary sterilization step, Nisin and potassium sorbate are used in a compounding manner to enlarge bacteriostasis.
The invention has the following beneficial effects: according to the quality requirements of the sauce braised meat product such as flavor, taste and color, the quantitative seasoning of the material is realized in a vacuum rolling machine through the accurate proportioning of the material and the compound liquid seasoning (marinating liquid), and then the quantitative marinating process of the sauce braised meat product is realized through drying, steam cooking and baking without soup stock.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to specific embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a marinating method of a seasoned duck meat product, which comprises the following steps: raw materials → arrangement → rolling and kneading for pickling → drying → cooking → cooling → secondary seasoning → packaging → secondary sterilization.
It is further noted that in the raw material steps, spices are used for preparing quantitative marinating seasonings, wherein the spices comprise pepper, aniseed, shallot, ginger, garlic, hot pepper, leatherleaf, kaempferia galangal, xiaojunxiang, celery, cinnamon, bay, soyabean model, cajan bean model, turmeric, amomum villosum, liquorice, tsaoko amomum fruit, clove, angelica dahurica and dried orange peel. Spices require a certain treatment to obtain a good flavour.
In the rolling and kneading pickling step, the duck meat and the marinated seasonings are rolled and kneaded by adopting an intelligent rolling and kneading machine. Through the intelligent rolling and kneading machine, products such as duck meat are continuously rolled and massaged in the rolling and kneading machine, and under the action of phosphate, the internal structure of the products is improved, the water retention is enhanced, and the yield is increased. The rolling and kneading machine belongs to an automatic device, and can be automatically executed after technological parameters are designed.
In the secondary sterilization step, Nisin and potassium sorbate are used in a compounding manner to expand bacteriostasis, effectively inhibit the reproduction of heat-resistant thalli and reduce the sterilization temperature in the later period, so that the texture characteristics and the flavor of the product are better maintained. And sterilizing the quantitative marinated meat product by adopting a high-temperature sterilization mode.
The invention has the following beneficial effects: according to the quality requirements of the sauce braised meat product such as flavor, taste and color, the quantitative seasoning of the material is realized in a vacuum rolling machine through the accurate proportioning of the material and the compound liquid seasoning (marinating liquid), and then the quantitative marinating process of the sauce braised meat product is realized through drying, steam cooking and baking without soup stock.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and the equivalents thereof.
Claims (4)
1. The marinating method of the seasoned duck meat product is characterized by comprising the following steps of: raw materials → arrangement → rolling and kneading for pickling → drying → cooking → cooling → secondary seasoning → packaging → secondary sterilization.
2. The marinating method of the seasoned duck meat product as claimed in claim 1, wherein in the raw material step, spices are used for making quantitative marinating seasonings, wherein the spices include pepper, aniseed, shallot, ginger, garlic, pepper, pork chop, baby wormwood, celery, cinnamon, bay, white bean, cajan, tonka bean, turmeric, amomum fruit, licorice, tsaoko amomum fruit, clove, angelica dahurica and dried orange peel.
3. The marinating method of the seasoned duck meat product as claimed in claim 1, wherein in the tumbling and pickling step, the duck meat and the marinating seasoning are tumbled by using an intelligent tumbler.
4. The marinating method of the seasoned duck meat product of claim 1, wherein the secondary sterilization step is carried out by compounding Nisin and potassium sorbate to expand bacteriostasis.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911144990.5A CN110710647A (en) | 2019-11-21 | 2019-11-21 | Marinating method of seasoned duck meat product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911144990.5A CN110710647A (en) | 2019-11-21 | 2019-11-21 | Marinating method of seasoned duck meat product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110710647A true CN110710647A (en) | 2020-01-21 |
Family
ID=69215397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911144990.5A Pending CN110710647A (en) | 2019-11-21 | 2019-11-21 | Marinating method of seasoned duck meat product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110710647A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493419A (en) * | 2020-12-14 | 2021-03-16 | 迪庆香溢德吉食品开发有限责任公司 | Yak meat preparation formula, processing method and device |
| CN113080390A (en) * | 2021-05-08 | 2021-07-09 | 安徽省东升食品有限公司 | Preparation method of sauce braised meat product |
| CN118177315A (en) * | 2024-04-26 | 2024-06-14 | 南京黄教授食品科技有限公司 | Method for reducing heterocyclic amine MeIQ in seasoned duck |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102871137A (en) * | 2012-09-26 | 2013-01-16 | 中国农业科学院农产品加工研究所 | Quantitative marinating method of leisure meat product |
| CN103211233A (en) * | 2013-04-15 | 2013-07-24 | 藤桥禽业股份有限公司 | Processing method of sauce-flavor cured pork ribs |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN103494151A (en) * | 2013-10-21 | 2014-01-08 | 中国农业科学院农产品加工研究所 | Method for preparing seasoning special for quantitative marinating |
| CN105211824A (en) * | 2015-11-12 | 2016-01-06 | 中国农业科学院农产品加工研究所 | The quantitative local flavor modulator approach of stewed meat products |
| CN105747116A (en) * | 2016-03-10 | 2016-07-13 | 中国农业科学院农产品加工研究所 | Quantitative meat marinating production line |
| CN108065244A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of blood cake sheldrake meat |
-
2019
- 2019-11-21 CN CN201911144990.5A patent/CN110710647A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224941A (en) * | 2011-04-29 | 2011-10-26 | 成都丰丰食品有限公司 | Sauced split duck leisure food and production method thereof |
| CN102871137A (en) * | 2012-09-26 | 2013-01-16 | 中国农业科学院农产品加工研究所 | Quantitative marinating method of leisure meat product |
| CN103211233A (en) * | 2013-04-15 | 2013-07-24 | 藤桥禽业股份有限公司 | Processing method of sauce-flavor cured pork ribs |
| CN103340432A (en) * | 2013-07-15 | 2013-10-09 | 湖南农业大学 | Method for processing normal-temperature storage type roasted goose |
| CN103494151A (en) * | 2013-10-21 | 2014-01-08 | 中国农业科学院农产品加工研究所 | Method for preparing seasoning special for quantitative marinating |
| CN105211824A (en) * | 2015-11-12 | 2016-01-06 | 中国农业科学院农产品加工研究所 | The quantitative local flavor modulator approach of stewed meat products |
| CN105747116A (en) * | 2016-03-10 | 2016-07-13 | 中国农业科学院农产品加工研究所 | Quantitative meat marinating production line |
| CN108065244A (en) * | 2016-11-17 | 2018-05-25 | 怀化市明友食品有限责任公司 | The processing method of blood cake sheldrake meat |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493419A (en) * | 2020-12-14 | 2021-03-16 | 迪庆香溢德吉食品开发有限责任公司 | Yak meat preparation formula, processing method and device |
| CN112493419B (en) * | 2020-12-14 | 2023-10-17 | 迪庆香溢德吉食品开发有限责任公司 | Formula, processing method and device for preparing yak meat |
| CN113080390A (en) * | 2021-05-08 | 2021-07-09 | 安徽省东升食品有限公司 | Preparation method of sauce braised meat product |
| CN118177315A (en) * | 2024-04-26 | 2024-06-14 | 南京黄教授食品科技有限公司 | Method for reducing heterocyclic amine MeIQ in seasoned duck |
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Application publication date: 20200121 |