CN103340429A - Processing method for novel fermented duck - Google Patents
Processing method for novel fermented duck Download PDFInfo
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- CN103340429A CN103340429A CN2013102344447A CN201310234444A CN103340429A CN 103340429 A CN103340429 A CN 103340429A CN 2013102344447 A CN2013102344447 A CN 2013102344447A CN 201310234444 A CN201310234444 A CN 201310234444A CN 103340429 A CN103340429 A CN 103340429A
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Abstract
The invention relates to a processing method for novel fermented duck. A traditional fermented duck product can only be produced in winter every year and is seasoned in the open air, so sanitary conditions of the traditional fermented duck product are poor. The objective of the invention is to provide the processing method for the novel fermented duck; and the processing method has the advantages of simple processing techniques, capacity of producing the novel fermented duck throughout the year and a shortened production period. The processing method provided by the invention comprises the following steps: selection of ducks; removal of residual blood, lungs and stubble; draining of water after cleaning; stir-frying of salt; decoction of marinade; dry salting; wet salting; inoculation; fermentation and air drying; desalination and deodorization; cooking; and cooling, vacuum packaging and sterilization. According to the invention, the fermented duck is produced under the conditions of controlled temperature and controlled humidity, a production period for the fermented duck is short, sanitary conditions are good, and the fermented duck maintains cured meat-flavor of traditional fermented duck, can be produced throughout the year and is safer due to no usage of antiseptic and nitrite during processing.
Description
Technical field
The present invention relates to a kind of processing method of fermentation meat product, particularly the processing method of a kind of novel fermentation duck.
Background technology
Traditional fermentation duck product be in winter with the light duck through a kind of meat products of pickling, technology such as spontaneous fermentation, air-dry, boiling is made, be the traditional product of China, have that color and luster is ruddy, the aromatic characteristics of cured meat and fish.There is following shortcoming in traditional processing technology: production is subject to seasonal restrictions, and only could produce in annual winter, and all be outdoor air-dry, and sanitary condition is poor.Thereby can not produce with conventional method, the fermentation duck product of supply summer and autumn is also preserved at freezer on the market, and slight rancidity is arranged, though be because low temperature can suppress microbial growth, can not prevent the oxidation of fat. throughout the year
Publication number is the patent of invention " processing method of a kind of novel sapor kind duck " of CN102273645A, introduced the processing method of a kind of kind of duck, this kind method need be placed in the room 10~20 days when fermentation, fermentation time is long, need be at the surfaces externally and internally spray anticorrisive agent of kind duck, and before fermentation, need carry out twice baking, prolong whole kind of required time of duck processing more.Simultaneously, the used pickling liquid of this processing method preparation desired substance is of a great variety, and is added with natrium nitrosum and is unfavorable for that the people's is healthy.
Summary of the invention
The purpose of this invention is to provide the processing method of a kind of novel fermentation duck, not only processing technology is simple, can produce throughout the year, and the production cycle shortening, food is safer.
For realizing purpose of the present invention, technical scheme of the present invention is:
The processing method of a kind of novel fermentation duck, its special character is: said method comprising the steps of:
Step 1 is chosen fresh complete clean thorax light duck, removes surplus blood, lung, the residual hair of duck inside and outside, and inside and outside clean back is taken out and drained away the water;
Step 2, fry salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g pours these materials in the pot together, constantly stir-fries, and temperature is controlled at 95~100 ℃;
Step 3, endure halogen:, than 8: 100 salt is joined in the boiling water according to salt and water quality, the salinity control of halogen soup is at 20~23 Baume degrees, the halogen soup of 100kg, add the 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly remove the floating foam above the halogen soup, in time adjust the concentration of old halogen and wait for when halogen soup naturally cools to below 20 ℃ standby;
Step 4, dry-salt: will clean the light duck that drains away the water and be placed on and pickle on the operating desk, and grab and fry salt and be sprinkled into inner chamber and roll evenly, and wipe salt down leg, dried meat and whole body body surface again, emphasis is wiped and is rubbed leg and dried meat;
Step 5, wet salting: pour the saltwater brine that step 3 configures into multiple halogen pond, the saltwater brine amount accounts for half of multiple halogen pond, dry-salt good duck embryo is if salt surfactant is more, available a small amount of clear water rinsing, the duck embryo is put into multiple halogen pond and is added a cover and pickle below making duck embryo immersed in liquid level behind the clean thick gravy of drop, drains away the water after pickling the salinity of the duck embryo being cleaned after the end surfaces externally and internally in cold water;
Step 6, inoculation: the compound meat special bacteria that adopts lactic acid bacteria and micrococcus luteus to make, add in the warm boiling water, add a little salt and glucose activation 30~60 minutes again, the bacterium liquid after the activation is sprayed on uniformly the surfaces externally and internally of duck embryo;
Step 7, fermentation, air-dry: it is fermented air-dried that postvaccinal duck embryo is sent in the fermenting cellar upper hanger, and the fermenting cellar temperature is controlled at 10 ℃~15 ℃; Relative humidity control is at 50%~60%RH, and the time is 7~9 days, during air-drying maturation, is advisable about the dehydration to 20% of duck body;
Step 8, desalination, except raw meat: the duck embryo after air-dry was soaked in clear water desalination 2-5 hour, and the duck embryo of desalination soaks in 100 ℃ of boiling water and scalds 1~3min, soaks in the boiling hot process hand basket carried and falls 2~3 times;
Step 9, slaking: add clear water in the cooking pot, every 100kg clear water adds liquor 0.1~0.3kg, ginger 0.3~0.5kg, green onion 0.3~0.5kg, Chinese prickly ash 0.1~0.2kg, anistree 0.1~0.2kg, duck under the duck embryo boiling water is boiled back 95 ℃ of stewing 50~60min that boil, and the cooking pot hand basket is carried continuously when going into pot and fallen 3 times, carry again in the boiling process and fall 2~3 times, so that thermally equivalent;
Step 10, cooling, vacuum-packed, sterilization: slaking after fermentation duck goes into the chilling room cooling, cool time 20~30min, cooling back vacuum composite transparent packaging bag or packaging of aluminium foil bag, vacuum is-0.1KPa, and 121 ℃ of high temperature sterilizations get product after adding the cooling of compression air back-pressure behind the 20min.
Duck embryo described in the above-mentioned steps seven carries out fermented air-dried in the sealed fermenting chamber that can control humiture, be provided with ceiling fan and air-cooled ducted air conditioner in the fermenting cellar.
The control of fermenting cellar temperature is at 10 ℃~15 ℃ in the above-mentioned steps seven; Relative humidity control is at 50%~60%RH, and fermentation, air-dry time are 7~9 days.
Dry-salt when processed in the above-mentioned steps four, the duck salt adding amount 70g about every 1.5kg, pickled 8~10 hours by 0~10 ℃; 10~25 ℃, pickled 5~6 hours; More than 25 ℃, pickled 2~3 hours.
During wet salting, 0~10 ℃, pickled 40~70 hours in the above-mentioned steps five; 10~25 ℃, pickled 24 hours; More than 25 ℃, pickled 12~16 hours.
The compound meat special bacteria that lactic acid bacteria and micrococcus luteus are made is adopted in inoculation in the above-mentioned steps six, and lactic acid bacteria and micrococcal proportioning are: 2: 1.
Beneficial effect of the present invention:
The present invention is on the basis of traditional zymotic duck processing, adopt modern biotechnology artificial infection meat products special bacteria, under the condition of temperature and humidity control, produce the fermentation duck, life cycle of the product is short, sanitary condition is good, and the cured fragrance of traditional zymotic duck is arranged, and can produce throughout the year, preservative free and nitrite in manufacturing process, food is safer; It is few and common that the pickling liquid that this patent uses is made raw material type, and the local flavor of the fermentation duck of producing can compare favourably with tradition fermentation duck.
The specific embodiment
The present invention will be further described below in conjunction with specific embodiment:
Embodiment 1:
Step 1 is chosen fresh complete clean thorax light duck, removes surplus blood, lung, the residual hair of duck inside and outside, and inside and outside clean back is taken out and drained away the water;
Step 2, fry salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g pours these materials in the pot together, constantly stir-fries, and temperature is controlled at 95~100 ℃;
Step 3, endure halogen:, than 8: 100 salt is joined in the boiling water according to salt and water quality, the salinity control of halogen soup is at 20~23 Baume degrees, the halogen soup of 100kg, add the 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly remove the floating foam above the halogen soup, in time adjust the concentration of old halogen and wait for when halogen soup naturally cools to below 20 ℃ standby;
Step 4, dry-salt: will clean the light duck that drains away the water and be placed on and pickle on the operating desk, and grab and fry salt and be sprinkled into inner chamber and roll evenly, and wipe salt down leg, dried meat and whole body body surface again, emphasis is wiped and is rubbed leg and dried meat;
Pickle parameter: the duck salt adding amount 70g about every 1.5kg, 10~25 ℃ of indoor temperatures were pickled 5~6 hours;
Step 5, wet salting: pour the saltwater brine that step 3 configures into multiple halogen pond, the saltwater brine amount accounts for half of multiple halogen pond, dry-salt good duck embryo is if salt surfactant is more, available a small amount of clear water rinsing, the duck embryo is put into multiple halogen pond and is added a cover and make below the duck embryo immersed in liquid level 10~25 ℃ of indoor temperatures behind the clean thick gravy of drop, pickled 12~16 hours, and drained away the water after pickling the salinity of the duck embryo being cleaned after the end surfaces externally and internally in cold water;
Step 6, inoculation: the compound meat special bacteria that adopts lactic acid bacteria and micrococcus luteus to make, add in the warm boiling water, add a little salt and glucose activation 30~60 minutes again, bacterium liquid after the activation is sprayed on the surfaces externally and internally of duck embryo uniformly, and lactic acid bacteria and micrococcal proportioning are: 2: 1;
Step 7, fermentation, air-dry: postvaccinal duck embryo is sent into the sealed fermenting chamber that can control humiture carry out fermented air-driedly, the fermenting cellar temperature is controlled at 10 ℃~15 ℃; Relative humidity control is at 50%~60%RH, and the time is 7~9 days, during air-drying maturation, is advisable about the dehydration to 20% of duck body;
Step 8, desalination, except raw meat: the duck embryo after air-dry was soaked in clear water desalination 2-5 hour, and the duck embryo of desalination soaks in 100 ℃ of boiling water and scalds 1~3min, soaks in the boiling hot process hand basket carried and falls 2~3 times;
Step 9, slaking: add clear water in the cooking pot, every 100Kg clear water adds liquor 0.1~0.3Kg, ginger 0.3~0.5Kg, green onion 0.3~0.5Kg, Chinese prickly ash 0.1~0.2Kg, anistree 0.1~0.2Kg, duck under the duck embryo boiling water is boiled back 95 ℃ of stewing 50~60min that boil, and the cooking pot hand basket is carried continuously when going into pot and fallen 3 times, carry again in the boiling process and fall 2~3 times, so that thermally equivalent;
Step 10, cooling, vacuum-packed, sterilization: slaking after fermentation duck goes into the chilling room cooling, cool time 20~30min, the cooling back is with vacuum composite transparent packaging bag or packaging of aluminium foil bag, vacuum is-0.1KPa, gets product after adding the cooling of compression air back-pressure behind 121 ℃ of high temperature sterilizations, the 20min.
Embodiment 2:
Step 1 is chosen fresh complete clean thorax light duck, removes surplus blood, lung, the residual hair of duck inside and outside, and inside and outside clean back is taken out and drained away the water;
Step 2, fry salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g pours these materials in the pot together, constantly stir-fries, and temperature is controlled at 95~100 ℃;
Step 3, endure halogen:, than 8: 100 salt is joined in the boiling water according to salt and water quality, the salinity control of halogen soup is at 20~23 Baume degrees, the halogen soup of 100kg, add the 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly remove the floating foam above the halogen soup, in time adjust the concentration of old halogen and wait for when halogen soup naturally cools to below 20 ℃ standby;
Step 4, dry-salt: will clean the light duck that drains away the water and be placed on and pickle on the operating desk, and grab and fry salt and be sprinkled into inner chamber and roll evenly, and wipe salt down leg, dried meat and whole body body surface again, emphasis is wiped and is rubbed leg and dried meat;
Pickle parameter: the duck salt adding amount 70g about every 1.5kg, indoor temperature was pickled 8~10 hours in the time of 0~10 ℃;
Step 5, wet salting: pour the saltwater brine that step 3 configures into multiple halogen pond, the saltwater brine amount accounts for half of multiple halogen pond, dry-salt good duck embryo is if salt surfactant is more, available a small amount of clear water rinsing, the duck embryo is put into multiple halogen pond and is added a cover and make below the duck embryo immersed in liquid level behind the clean thick gravy of drop, and indoor temperature is at 0~10 ℃, pickled 40~70 hours, and drained away the water after pickling the salinity of the duck embryo being cleaned after the end surfaces externally and internally in cold water;
Step 6, inoculation: the compound meat special bacteria that adopts lactic acid bacteria and micrococcus luteus to make, add in the warm boiling water, add a little salt and glucose activation 30~60 minutes again, bacterium liquid after the activation is sprayed on the surfaces externally and internally of duck embryo uniformly, and lactic acid bacteria and micrococcal proportioning are: 2: 1;
Step 7, fermentation, air-dry: postvaccinal duck embryo is sent into the sealed fermenting chamber that can control humiture carry out fermented air-dried;
Step 8, desalination, except raw meat: the duck embryo after air-dry was soaked in clear water desalination 2-5 hour, and the duck embryo of desalination soaks in 100 ℃ of boiling water and scalds 1~3min, soaks in the boiling hot process hand basket carried and falls 2~3 times;
Step 9, slaking: add clear water in the cooking pot, every 100Kg clear water adds liquor 0.1~0.3Kg, ginger 0.3~0.5Kg, green onion 0.3~0.5Kg, Chinese prickly ash 0.1~0.2Kg, anistree 0.1~0.2Kg, duck under the duck embryo boiling water is boiled back 95 ℃ of stewing 50~60min that boil, and the cooking pot hand basket is carried continuously when going into pot and fallen 3 times, carry again in the boiling process and fall 2~3 times, so that thermally equivalent;
Step 10, cooling, vacuum-packed, sterilization: slaking after fermentation duck goes into the chilling room cooling, cool time 20~30min, the cooling back is with vacuum composite transparent packaging bag or packaging of aluminium foil bag, vacuum is-0.1KPa, gets product after adding the cooling of compression air back-pressure behind 121 ℃ of high temperature sterilizations, the 20min.
Claims (6)
1. the processing method of a novel fermentation duck is characterized in that: said method comprising the steps of:
Step 1 is chosen fresh complete clean thorax light duck, removes surplus blood, lung, the residual hair of duck inside and outside, and inside and outside clean back is taken out and drained away the water;
Step 2, fry salt: in the salt of every 1kg, add anistree 30g, Chinese prickly ash 30g, ginger slice 40g pours these materials in the pot together, constantly stir-fries, and temperature is controlled at 95~100 ℃;
Step 3, endure halogen:, than 8: 100 salt is joined in the boiling water according to salt and water quality, the salinity control of halogen soup is at 20~23 Baume degrees, the halogen soup of 100kg, add the 100g anise, 200g Chinese prickly ash, 300g spring onion, and ginger slice 500g, boil process, constantly remove the floating foam above the halogen soup, in time adjust the concentration of old halogen and wait for when halogen soup naturally cools to below 20 ℃ standby;
Step 4, dry-salt: will clean the light duck that drains away the water and be placed on and pickle on the operating desk, and grab and fry salt and be sprinkled into inner chamber and roll evenly, and wipe salt down leg, dried meat and whole body body surface again, emphasis is wiped and is rubbed leg and dried meat;
Step 5, wet salting: pour the saltwater brine that step 3 configures into multiple halogen pond, the saltwater brine amount accounts for half of multiple halogen pond, dry-salt good duck embryo is if salt surfactant is more, available a small amount of clear water rinsing, the duck embryo is put into multiple halogen pond and is added a cover and pickle below making duck embryo immersed in liquid level behind the clean thick gravy of drop, drains away the water after pickling the salinity of the duck embryo being cleaned after the end surfaces externally and internally in cold water;
Step 6, inoculation: the compound meat special bacteria that adopts lactic acid bacteria and micrococcus luteus to make, add in the warm boiling water, add a little salt and glucose activation 30~60 minutes again, the bacterium liquid after the activation is sprayed on uniformly the surfaces externally and internally of duck embryo;
Step 7, fermentation, air-dry: it is fermented air-dried that postvaccinal duck embryo is sent in the fermenting cellar upper hanger, and the fermenting cellar temperature is controlled at 10 ℃~15 ℃; Relative humidity control is at 50%~60%RH, and the time is 7~9 days, during air-drying maturation, is advisable about the dehydration to 20% of duck body;
Step 8, desalination, except raw meat: the duck embryo after air-dry was soaked in clear water desalination 2-5 hour, and the duck embryo of desalination soaks in 100 ℃ of boiling water and scalds 1~3min, soaks in the boiling hot process hand basket carried and falls 2~3 times;
Step 9, slaking: add clear water in the cooking pot, every 100kg clear water adds liquor 0.1~0.3kg, ginger 0.3~0.5kg, green onion 0.3~0.5kg, Chinese prickly ash 0.1~0.2kg, anistree 0.1~0.2kg, duck under the duck embryo boiling water is boiled back 95 ℃ of stewing 50~60min that boil, and the cooking pot hand basket is carried continuously when going into pot and fallen 3 times, carry again in the boiling process and fall 2~3 times, so that thermally equivalent;
Step 10, cooling, vacuum-packed, sterilization: slaking after fermentation duck goes into the chilling room cooling, cool time 20~30min, cooling back vacuum composite transparent packaging bag or packaging of aluminium foil bag, vacuum is-0.1KPa, and 121 ℃ of high temperature sterilizations get product after adding the cooling of compression air back-pressure behind the 20min.
2. the processing method of fermentation according to claim 1 duck, it is characterized in that: the duck embryo described in the step 7 carries out fermented air-dried in the sealed fermenting chamber that can control humiture, be provided with ceiling fan and air-cooled ducted air conditioner in the fermenting cellar.
3. the processing method of a kind of novel fermentation duck according to claim 1 and 2 is characterized in that: the control of fermenting cellar temperature is at 10 ℃~15 ℃ in the step 7; Relative humidity control is at 50%~60%RH, and fermentation, air-dry time are 7~9 days.
4. the processing method of a kind of novel fermentation duck according to claim 3 is characterized in that: dry-salt when processed in the step 4, the duck salt adding amount 70g about every 1.5kg, pickled 8~10 hours by 0~10 ℃; 10~25 ℃, pickled 5~6 hours; More than 25 ℃, pickled 2~3 hours.
5. the processing method of a kind of novel fermentation duck according to claim 3 is characterized in that: during wet salting, 0~10 ℃, pickled 40~70 hours in the step 5; 10~25 ℃, pickled 24 hours; More than 25 ℃, pickled 12~16 hours.
6. the processing method of a kind of novel fermentation duck according to claim 3 is characterized in that: the compound meat special bacteria that lactic acid bacteria and micrococcus luteus are made is adopted in inoculation in the step 6, and lactic acid bacteria and micrococcal proportioning are: 2: 1.
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Cited By (6)
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CN104970388A (en) * | 2015-07-07 | 2015-10-14 | 成都大学 | Processing method of dried salted ducks through fermentation and air-drying |
CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
CN108523014A (en) * | 2018-03-19 | 2018-09-14 | 江苏农牧科技职业学院 | Maotai-flavor Gairino maschato processing method |
CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
CN115624144A (en) * | 2022-10-18 | 2023-01-20 | 安徽省农业科学院农产品加工研究所 | Poultry meat marinating production line and poultry meat marinating method |
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104970388A (en) * | 2015-07-07 | 2015-10-14 | 成都大学 | Processing method of dried salted ducks through fermentation and air-drying |
CN104970388B (en) * | 2015-07-07 | 2018-05-25 | 成都大学 | A kind of processing method of fermented air-dried pressed salted duck |
CN105918914A (en) * | 2016-05-17 | 2016-09-07 | 江苏食品药品职业技术学院 | Processing method of fermented dried duck meat |
CN107581515A (en) * | 2017-11-03 | 2018-01-16 | 安徽康乐泰农业科技有限公司 | A kind of processing method of microbial fermentation pressed salted duck |
CN108523014A (en) * | 2018-03-19 | 2018-09-14 | 江苏农牧科技职业学院 | Maotai-flavor Gairino maschato processing method |
CN109938286A (en) * | 2019-04-18 | 2019-06-28 | 南京新润食品集团有限公司 | A kind of new processing technology of boiled salted duck |
CN115624144A (en) * | 2022-10-18 | 2023-01-20 | 安徽省农业科学院农产品加工研究所 | Poultry meat marinating production line and poultry meat marinating method |
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