CN111990607A - Making method of sauce flavor type duck necks - Google Patents
Making method of sauce flavor type duck necks Download PDFInfo
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- CN111990607A CN111990607A CN202010803859.1A CN202010803859A CN111990607A CN 111990607 A CN111990607 A CN 111990607A CN 202010803859 A CN202010803859 A CN 202010803859A CN 111990607 A CN111990607 A CN 111990607A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 106
- 210000003739 neck Anatomy 0.000 title claims abstract description 106
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title claims abstract description 12
- 235000015067 sauces Nutrition 0.000 title claims abstract description 11
- 235000019634 flavors Nutrition 0.000 title claims abstract description 9
- 241000234314 Zingiber Species 0.000 claims abstract description 34
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 34
- 235000008397 ginger Nutrition 0.000 claims abstract description 34
- 244000295724 Allium chinense Species 0.000 claims abstract description 28
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 28
- 238000010411 cooking Methods 0.000 claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 12
- 238000004321 preservation Methods 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 239000006002 Pepper Substances 0.000 claims description 10
- 241000722363 Piper Species 0.000 claims description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims description 10
- 235000017804 Piper guineense Nutrition 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 239000004615 ingredient Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 235000000346 sugar Nutrition 0.000 claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 235000021419 vinegar Nutrition 0.000 claims description 7
- 239000000052 vinegar Substances 0.000 claims description 7
- 230000000694 effects Effects 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000010304 firing Methods 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 3
- 240000008574 Capsicum frutescens Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000004576 sand Substances 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 description 3
- MCSXGCZMEPXKIW-UHFFFAOYSA-N 3-hydroxy-4-[(4-methyl-2-nitrophenyl)diazenyl]-N-(3-nitrophenyl)naphthalene-2-carboxamide Chemical group Cc1ccc(N=Nc2c(O)c(cc3ccccc23)C(=O)Nc2cccc(c2)[N+]([O-])=O)c(c1)[N+]([O-])=O MCSXGCZMEPXKIW-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Images
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
- A23L13/20—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 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
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- 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
The invention relates to the technical field of duck neck production, and discloses a sauce flavor type duck neck production method which comprises the following steps: the method comprises the following steps: cleaning the prepared duck neck, preparing ginger, green Chinese onion and cooking wine, putting the ginger, the green Chinese onion and the cooking wine together with the duck neck into a pot, adding sufficient water, heating the duck neck by big fire until the water is boiled, and fishing out the duck neck to remove bloody water in the duck neck and remove fishy smell; step two: preparing ginger blocks, green Chinese onion sections, edible salt and cooking wine, adding the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine into the duck necks, fully stirring and mixing the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine by using a tool, and then placing the duck necks in a heat preservation furnace for standing and pickling for 1.5 hours. According to the invention, the seasoning and spice for pickling are mixed with the duck neck, and then the duck neck is pickled in the heat preservation furnace, so that the pickling material can be flavored more quickly in a high-temperature environment, and the duck neck is fried and fried before being marinated, so that the duck neck can be flavored more easily in the subsequent marinating process after being fried, the marinating time of the duck neck can be greatly reduced, and the duck neck can be efficiently prepared.
Description
Technical Field
The invention relates to the technical field of duck neck production, in particular to a method for producing soy sauce flavor type duck neck.
Background
At present, the duck neck is one of the famous foods in Hunan, Hubei, Sichuan and Jiangxi provinces. The duck neck or duck neck cooked in soy sauce is originally originated in Dongting lake region of Qingchaochangde and Yueyang and is originated in Sichuan and Hubei through Hunan, the Chinese trend is in the national state in recent years, the duck neck belongs to sauce food, the sauce food is prepared by soaking in various spices, then air drying, baking and other processes, the finished product is deep red in color and luster, has the characteristics of fragrance, spiciness, sweetness, numbness, saltiness, crispness, softness and the like, and is a good dish for appetizing and liquor-making.
The sauced duck neck needs to be cleaned, pickled, fried, marinated and other steps in the preparation process, the existing duck neck marinating technology has certain defects, the marinating time of the duck neck needs to be overlong in order to enable the marinating materials to be fully tasty during marinating, and usually exceeds ten hours, the overlong marinating time is not favorable for efficient production of the duck neck, and in addition, the duck neck can be excessively burnt and does not have the shape, so that the taste is not good. Therefore, a method for making the Maotai-flavor duck necks is provided.
Disclosure of Invention
The invention aims to provide a method for making sauce flavor type duck necks, which is characterized in that seasonings and spices for pickling are mixed with the duck necks and then the duck necks are placed in a heat preservation furnace for pickling, so that the pickling materials can be quickly tasty in a high-temperature environment, the duck necks are fried and fried before being marinated, the fried duck necks can be tasty more easily in the subsequent marinating process, the marinating time of the duck necks can be greatly reduced, the duck necks can be made efficiently, and the problems in the background art are solved.
In order to achieve the purpose, the invention provides the following technical scheme: a manufacturing method of a sauce flavor type duck neck comprises the following steps:
the method comprises the following steps: cleaning the prepared duck neck, preparing ginger, green Chinese onion and cooking wine, putting the ginger, the green Chinese onion and the cooking wine together with the duck neck into a pot, adding sufficient water, heating the duck neck by big fire until the water is boiled, and fishing out the duck neck to remove bloody water in the duck neck and remove fishy smell;
step two: preparing ginger blocks, green Chinese onion sections, edible salt and cooking wine, adding the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine into the duck necks, fully stirring and mixing the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine by using a tool, and then placing the duck necks into a heat preservation furnace for standing and pickling for 1.5 hours for later use;
step three: preparing a pot of oil, heating, placing the treated duck neck in an oil pan, frying the duck neck for 1-2min, taking out, and draining out edible oil from the duck neck;
step four: putting a proper amount of oil into a pot, heating, pouring all duck necks, adding pepper, aniseed, bay leaves and vinegar, frying, and taking out for later use;
step five: preparing materials of a marinating bag according to a specific weight ratio, putting the materials into a pot, frying, filling the materials into the bag for later use, preparing sugar color by using crystal sugar for later use, adding soup-stock into the pot, then putting the prepared marinating bag, pouring the sugar color, light soy sauce and dark soy sauce, covering the pot, boiling the pot with strong fire, then boiling the pot with an effect for 1h, then over-firing the pot, soaking the pot for 3h, and then fishing out the pot.
As a preferred embodiment of the present invention, in the step five, the ingredients of the spice in the spice bag according to every 10kg of catties of duck neck comprise: 40g of star anise, 35g of cassia bark, 40g of tsaoko amomum fruit, 20g of nutmeg, 25g of sand ginger, 10g of bay leaf, 15g of dried orange peel, 5g of fennel, 5g of pepper, 20g of dried hot pepper and 50g of ginger.
In a preferred embodiment of the invention, in the step five, the light soy sauce and the dark soy sauce are prepared by 20g per 10kg of catty duck neck.
As a preferred embodiment of the present invention, the ingredients in the second step and the fourth step comprise, per 10kg jin of duck neck: 10g of ginger blocks, 5g of green Chinese onion sections, 250g of edible salt, 20g of cooking wine, 5g of pepper, 5g of anise, 5g of bay leaves and 50g of vinegar.
In a preferred embodiment of the present invention, the set temperature of the holding furnace in the second step is 50 ℃.
In a preferred embodiment of the present invention, the heating temperature of the edible oil in the third step is 150 ℃.
In a preferred embodiment of the present invention, the water added in the first step is cold water.
Compared with the prior art, the invention has the following beneficial effects:
according to the invention, the seasoning and spice for pickling are mixed with the duck neck, and then the duck neck is pickled in the heat preservation furnace, so that the pickling material can be flavored more quickly in a high-temperature environment, and the duck neck is fried and fried before being marinated, so that the duck neck can be flavored more easily in the subsequent marinating process after being fried, the marinating time of the duck neck can be greatly reduced, and the duck neck can be efficiently prepared.
Drawings
Other features, objects and advantages of the invention will become more apparent upon reading of the detailed description of non-limiting embodiments with reference to the following drawings:
FIG. 1 is a flow chart of a manufacturing method of a Maotai-flavor duck neck;
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Referring to fig. 1, the present invention provides a technical solution: a manufacturing method of a sauce flavor type duck neck comprises the following steps:
the method comprises the following steps: cleaning the prepared duck neck, preparing ginger, green Chinese onion and cooking wine, putting the ginger, the green Chinese onion and the cooking wine together with the duck neck into a pot, adding sufficient water, heating the duck neck by big fire until the water is boiled, and fishing out the duck neck to remove bloody water in the duck neck and remove fishy smell;
step two: preparing ginger blocks, green Chinese onion sections, edible salt and cooking wine, adding the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine into the duck necks, fully stirring and mixing the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine by using a tool, and then placing the duck necks into a heat preservation furnace for standing and pickling for 1.5 hours for later use;
step three: preparing a pot of oil, heating, placing the treated duck neck in an oil pan, frying the duck neck for 1-2min, taking out, and draining out edible oil from the duck neck;
step four: putting a proper amount of oil into a pot, heating, pouring all duck necks, adding pepper, aniseed, bay leaves and vinegar, frying, and taking out for later use;
step five: preparing materials of a marinating bag according to a specific weight ratio, putting the materials into a pot, frying, filling the materials into the bag for later use, preparing sugar color by using crystal sugar for later use, adding soup-stock into the pot, then putting the prepared marinating bag, pouring the sugar color, light soy sauce and dark soy sauce, covering the pot, boiling the pot with strong fire, then boiling the pot with an effect for 1h, then over-firing the pot, soaking the pot for 3h, and then fishing out the pot.
Further, in the fifth step, the ingredients of the spice in the marinated seasoning packet comprise the following ingredients according to the proportion of every 10kg of duck neck: 40g of star anise, 35g of cassia bark, 40g of tsaoko amomum fruit, 20g of nutmeg, 25g of sand ginger, 10g of bay leaf, 15g of dried orange peel, 5g of fennel, 5g of pepper, 20g of dried hot pepper and 50g of ginger.
Furthermore, in the fifth step, 20g of light soy sauce and dark soy sauce are added to every 10kg of duck neck.
Further, the ingredients in the second step and the fourth step comprise the following ingredients according to the proportion of every 10kg of duck neck: 10g of ginger blocks, 5g of green Chinese onion sections, 250g of edible salt, 20g of cooking wine, 5g of pepper, 5g of anise, 5g of bay leaves and 50g of vinegar.
Further, the set temperature of the holding furnace in the second step is 50 ℃.
Further, the heating temperature of the edible oil in the third step is 150 ℃.
Further, the water added in the step one is cold water.
When the sauce flavor type duck neck manufacturing method is used, the prepared duck neck is cleaned, ginger, green Chinese onion and cooking wine are prepared, the ginger, the green Chinese onion and the cooking wine are placed in a pot together with the duck neck, sufficient water is added, then the duck neck is heated by big fire until the water is boiled, and then the duck neck is fished out, so that blood in the duck neck can be removed, and meanwhile, the purpose of removing fishy smell is achieved; preparing ginger blocks, green Chinese onion sections, edible salt and cooking wine, adding the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine into the duck necks, fully stirring and mixing the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine by using a tool, and then placing the duck necks into a heat preservation furnace for standing and pickling for 1.5 hours for later use; preparing a pot of oil, heating, placing the treated duck neck in an oil pan, frying the duck neck for 1-2min, taking out, and draining out edible oil from the duck neck; putting a proper amount of oil into a pot, heating, pouring all duck necks, adding pepper, aniseed, bay leaves and vinegar, frying, and taking out for later use; preparing materials of a marinating bag according to a specific weight ratio, putting the materials into a pot, frying, filling the materials into the bag for later use, preparing sugar color by using crystal sugar for later use, adding soup-stock into the pot, then putting the prepared marinating bag, pouring the sugar color, light soy sauce and dark soy sauce, covering the pot, boiling the pot with strong fire, then boiling the pot with an effect for 1h, then over-firing the pot, soaking the pot for 3h, and then fishing out the pot.
While there have been shown and described what are at present considered the fundamental principles and essential features of the invention and its advantages, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A manufacturing method of a sauce flavor type duck neck is characterized by comprising the following steps:
the method comprises the following steps: cleaning the prepared duck neck, preparing ginger, green Chinese onion and cooking wine, putting the ginger, the green Chinese onion and the cooking wine together with the duck neck into a pot, adding sufficient water, heating the duck neck by big fire until the water is boiled, and fishing out the duck neck to remove bloody water in the duck neck and remove fishy smell;
step two: preparing ginger blocks, green Chinese onion sections, edible salt and cooking wine, adding the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine into the duck necks, fully stirring and mixing the ginger blocks, the green Chinese onion sections, the edible salt and the cooking wine by using a tool, and then placing the duck necks into a heat preservation furnace for standing and pickling for 1.5 hours for later use;
step three: preparing a pot of oil, heating, placing the treated duck neck in an oil pan, frying the duck neck for 1-2min, taking out, and draining out edible oil from the duck neck;
step four: putting a proper amount of oil into a pot, heating, pouring all duck necks, adding pepper, aniseed, bay leaves and vinegar, frying, and taking out for later use;
step five: preparing materials of a marinating bag according to a specific weight ratio, putting the materials into a pot, frying, filling the materials into the bag for later use, preparing sugar color by using crystal sugar for later use, adding soup-stock into the pot, then putting the prepared marinating bag, pouring the sugar color, light soy sauce and dark soy sauce, covering the pot, boiling the pot with strong fire, then boiling the pot with an effect for 1h, then over-firing the pot, soaking the pot for 3h, and then fishing out the pot.
2. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: in the fifth step, the ingredients of the spice in the marinated sauce packet comprise the following ingredients according to the proportion of every 10kg of duck neck: 40g of star anise, 35g of cassia bark, 40g of tsaoko amomum fruit, 20g of nutmeg, 25g of sand ginger, 10g of bay leaf, 15g of dried orange peel, 5g of fennel, 5g of pepper, 20g of dried hot pepper and 50g of ginger.
3. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: and in the fifth step, 20g of light soy sauce and dark soy sauce are added to each 10kg of catty duck neck.
4. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the ingredients in the second step and the fourth step comprise the following components according to the proportion of every 10kg of catty duck neck: 10g of ginger blocks, 5g of green Chinese onion sections, 250g of edible salt, 20g of cooking wine, 5g of pepper, 5g of anise, 5g of bay leaves and 50g of vinegar.
5. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: and in the second step, the set temperature of the holding furnace is 50 ℃.
6. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the heating temperature of the edible oil in the third step is 150 ℃.
7. The manufacturing method of the Maotai-flavor duck neck as claimed in claim 1, wherein the manufacturing method comprises the following steps: the water added in the step one is cold water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010803859.1A CN111990607A (en) | 2020-08-11 | 2020-08-11 | Making method of sauce flavor type duck necks |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010803859.1A CN111990607A (en) | 2020-08-11 | 2020-08-11 | Making method of sauce flavor type duck necks |
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| CN111990607A true CN111990607A (en) | 2020-11-27 |
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| CN202010803859.1A Pending CN111990607A (en) | 2020-08-11 | 2020-08-11 | Making method of sauce flavor type duck necks |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
| 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 |
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| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
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2020
- 2020-08-11 CN CN202010803859.1A patent/CN111990607A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101385548A (en) * | 2008-09-19 | 2009-03-18 | 黎秋萍 | Process method of delicious chicken, duck |
| CN103125955A (en) * | 2011-11-28 | 2013-06-05 | 张会 | Streaky pork preparing method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113679008A (en) * | 2021-08-18 | 2021-11-23 | 淮安市聚丰园食品有限公司 | Tea sauce-flavored marinated duck neck and preparation method thereof |
| 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 |
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