CN105876479A - Manufacture method of pressed salted ducks - Google Patents
Manufacture method of pressed salted ducks Download PDFInfo
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- CN105876479A CN105876479A CN201510021481.9A CN201510021481A CN105876479A CN 105876479 A CN105876479 A CN 105876479A CN 201510021481 A CN201510021481 A CN 201510021481A CN 105876479 A CN105876479 A CN 105876479A
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Abstract
The present invention discloses a manufacture method of pressed salted ducks. The manufacture method includes the following steps: raw material selecting, slaughtering, feather removing, feather-removed duck dissecting, pressed salted duck primary processing, and pressed salted duck deep-processing. Compared with the traditional technology, the manufacture method of the pressed salted ducks has the advantages that the steps are simple and the recipe is standard and reasonable. The prepared finished products of ducks are mellow in fragrance, nutritious and delicious, and can promote appetite and strengthen the spleen. The product is rich in nutrition, green and environmentally friendly, simple in ingredients, moderate in tastes, and in line with most people's tastes.
Description
Technical field
The present invention relates to the manufacture method of a kind of pressed salted duck, belong to food processing field.
Background technology
Inaction pressed salted duck is local one famous dish, and just among the people popular in inaction before the centuries, pressed salted duck is the business card of inaction.Due to its features good taste, pollution-free, it is guests, an indispensable course on dining table, is also without the first-selection made a present of behaving.
Owing to the odjective cause by the epoch is limited, never develop, the eighties in last century, the spring breeze of reform and opening-up, allow inaction pressed salted duck move towards in all parts of the country, become local special product brand.
Summary of the invention
For overcoming above-mentioned deficiency, it is an object of the present invention to provide a kind of making simply, and make the pressed salted duck making method that pressed salted duck local flavor is more excellent.
A kind of manufacture method of pressed salted duck, making step is as follows:
A, raw material selection: choose first-class sheldrake, body weight is at about 2 kilograms；
B, slaughter: need before slaughtering to go on a hunger strike 8-16 hour jejunitas, only feed pure water, then to duck body cleaning and sterilizing, when slaughtering must three pipes neat disconnected (trachealgia arteries) in case quick death with drain blood
C, unhairing: the duck after slaughtering is soaked with heat water-spraying, water temperature controls, at 65-80 DEG C, constantly to stir duck, so that being heated evenly, typically at about 3 minutes, drake feather gets final product Automatic-falling；Take out hot duck, manually pluck；
Manually pluck and carry out in two steps: first remove Pericarpium Arecae, be commonly called as feather；Remove blood vessel hair again, go tweezers tweezer special for blood vessel Mao Yaoyong to remove blood vessel hair, become light duck；
D, light duck are dissected: wing and the claw of duck are chopped to fall, scratches the straight knife mouth of seven centimeter length, the vital organs of the human body and organ are removed under the right wing of duck；Putting into after wash clean and steep in water vat one and a half hours, blood and slime will be gone out afterwards, soaks and takes out wash clean afterwards and drain, becomes clean light duck；
E, pressed salted duck preliminary working:
The first step, pickles process: by clean light duck Sal whole body wiping one time, then enters interior abdominal cavity with Sal designated port from right wing and carry out wiping, and is rotated several times by duck body, makes Sal uniformly separate at intraperitoneal；Then it is placed in cylinder and pickles about two hours, stir once up and down, then salt down by about two hours；Described Sal and duck body weight are than for 1:20；
Second step, blanching processes: by boiled for the water in pot, is put in boiled water by the duck pickled and scalds, till the skin of duck is tightened, has i.e. carried and taken out bamboo let at anus, hung at air port, then fractureed by osteoarthrosis between lower limb hip；With wet cloth, duck whole body is wiped one time, wipe fur clothing, make duck base glossy bright and clean.
3rd step, smoke process: after lighting after putting into Semen Sesami straw or Caulis et Folium Oryzae in smoked pot, burn till ember ashes with fire, the cedar sawdust of 150 grams is sprinkled above, then four thin iron rods or waddy in face frame on pot mouth, every root distance is from keeping 20 cm, 10-14 centimetre high is kept from fire ash, duck facing away under, be placed on above iron rod, and duck neck has been stretched to be placed on iron rod cover smoked canopy or the piece of sack, so that the smoothness of air, the fire in a stove before fuel is added wood flour that burns lentamente is made to release cigarette；Smoke 5min and then remove smoked canopy, take away duck and iron rod, repaste last layer wood flour, iron rod is put well, turning over by duck body, chest down, covers smoked canopy above afterwards, smoking about 5min more just can take out, then small bamboo spike is inserted on the anus of duck, preliminary working semi-finished product make complete；
F, pressed salted duck deep processing: after boiled for the salt of inaction pressed salted duck stew in soy sauce, first the duck after preliminary working is put into, whole duck intraperitoneal is made to be saturated with salt, then hold Caput Anas domestica and pour out intraperitoneal salt, in placing into pot, push down duck with bamboo sieve, with little fiery about 100 DEG C, burn 10 minutes, burning boils in a covered pot over a slow fire salt bubbling in pot, then makes less fire about 60 DEG C into stewing upper 30-40 minute, and pressed salted duck just can take the dish out of the pot.
Further, described salt is made up of following material: Os Gallus domesticus 1500 grams, pig bone 1000 grams, pork skin 500 grams, anistree 15 grams, 15 grams of Pericarpium Zanthoxyli, flesh fruit 15 grams, Fructus Tsaoko 20 grams, the Radix Angelicae Dahuricae 15 grams, Fructus Foeniculi 5 grams, Pericarpium Citri Reticulatae 5 grams, 3 grams of Radix Glycyrrhizae, Cortex Acanthopancis 10 grams, Fructus Momordicae 3 grams, Radix Fici Hirtae 5 grams, Flos Caryophylli 2 grams, 8 grams of Lentinus Edodes, 50 grams of crystal sugar, Herba Alii fistulosi knot 50 grams, old ginger 100 grams, yellow wine 150 grams, chicken essence 50 grams, monosodium glutamate, proper amount of salt.
Further, described salt is made as follows:
Getting out pot, discharge water in pot the water of 15 kilograms, Os Gallus domesticus, pig bone, pork skin is put into, and water is boiled, stews soup with little fiery about 100 DEG C, 100-150 minute；Then take out disintegrating slag foreign material, put into the sachet wrapped, it is anise, Pericarpium Zanthoxyli, flesh fruit, Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex Acanthopancis, Fructus Momordicae, Radix Fici Hirtae, Flos Caryophylli in sachet, with Sal, Lentinus Edodes, crystal sugar, Herba Alii fistulosi knot, old ginger, yellow wine, chicken essence, monosodium glutamate；After boiled, then with little fiery 100 DEG C endure one hour cooling standby.
In the present invention, the property of medicine of each taste medicine of formula is as follows:
Anistree: to have another name called Fructus Anisi Stellati, wood Fructus Foeniculi, Fructus Anisi Stellati, belong to xylophyta.Taste is sweet, fragrant.It is mainly used in the animal raw materials such as burning, halogen, stewed, stewing.It is the topmost spice in salt.Attribute: acrid in the mouth, warm in nature.Function: have cold expelling stomach invigorating, the effect of analgesia of regulating the flow of vital energy.Pot-stewed meat or fowl plays flavouring go raw meat, solve greasy, increase fresh effect.The pressed salted duck that enters to do nothing is major ingredient, mainly flavouring.
Pericarpium Zanthoxyli: Pericarpium Zanthoxyli is the fruit of rutaceae Pericarpium Zanthoxyli.It is top grade with " Radix Campylotropis Hirtella (Herba Myrsines Africanae) " of Hanyuan County, sichuan Province clean brook Pericarpium Zanthoxyli, Aba Mao Wen.Attribute: acrid in the mouth, warm in nature.Effect: warming spleen and stomach for dispelling cold；Taste cool pot-stewed meat or fowl in river not only plays oppressive abnormal flavour, solve greasy, go the effect that raw meat, flavouring, increasing are fresh, moreover it is possible to combine formation a kind of mellow compound taste---spicy with pungent.The pressed salted duck that enters to do nothing is major ingredient, mainly constrain abnormal flavour, solve greasy.
Flesh fruit: another name: semen myristicae, character used in proper names and in rendering some foreign names arrest Le, Fructus Amomi Rotundus, top meat, Semen Myristicae.Gas strong aroma, acrid in the mouth is peppery, micro-hardship.There is warming middle-JIAO to promote flow of QI, relieving diarrhea with astringents, effect of appetite-stimulating indigestion-relieving；Cooking use: make flavouring agent, can remove abnormal flavour, increase pungent perfume (or spice).Being used for sauce producing meat, the pressed salted duck that enters to do nothing is adjuvant, mainly removes abnormal flavour.
Fructus Tsaoko: the fruit of a kind of zingiberaceous plant Fructus Tsaoko.Attribute: warm in nature, acrid in the mouth.Effect: have warming the stomach, cold relieving, the effect deodorized.In the cool pot-stewed meat or fowl of river taste, play raw meat, press different, stomach invigorating, flavouring, antiseptical effect.The pressed salted duck that enters to do nothing is major ingredient, mainly goes raw meat, stomach invigorating.
The Radix Angelicae Dahuricae: belong to Rhizoma et radix valerianae class herbaceous plant, flavoring.Taste is pungent, fragrant.It is typically all and share with its medicine.It is mainly used in halogen, the poultry game dish burning, simmering.It it is antiseptical vegetable material.The pressed salted duck that enters to do nothing is major ingredient, mainly goes raw meat, anticorrosion.
Fructus Foeniculi: have another name called Fructus Foeniculi, anethum graveolens.Belong to Rhizoma et radix valerianae class herbaceous plant.The poultry dish etc. that aniseed is mainly used in halogen, boils.Attribute: acrid in the mouth, warm in nature.Function: promoting the circulation of QI to relieve pain, stomach invigorating, the effect of cold expelling.Taste cool pot-stewed meat or fowl in river plays a part press raw meat, flavouring.The pressed salted duck that enters to do nothing is adjuvant, mainly presses raw meat, flavouring.
Pericarpium Citri Reticulatae: another name Pericarpium Citri tangerinae, expensive old, Folium Styracis Suberifoliae, Fructus Citri tangerinae skin, wide Pericarpium Citri tangerinae, Pericarpium Citri tangerinae, Citrus chachiensis Hort. C. Suavissima Tanaka, Pericarpium citri reticuatae chachiensis.
Attribute: bitter in the mouth, pungent, warm in nature, effect: hardship can be let out can be dry, and pungent energy dissipates, temperature can and, so Pericarpium Citri Reticulatae has regulating qi-flowing for strengthening spleen.The pressed salted duck that enters to do nothing is adjuvant, mainly presses raw meat, regulating qi-flowing for strengthening spleen.
Radix Glycyrrhizae: Radix Glycyrrhizae is Papilionaceae herbaceos perennial.Attribute: sweet in the mouth, property is put down.Effect: nourishing the lung to arrest cough invigorating the spleen and replenishing QI, heat-clearing and toxic substances removing, is in harmonious proportion effects of hundred medicines.Taste cool pot-stewed meat or fowl in river plays a part solve greasy and taste.The pressed salted duck that enters to do nothing is adjuvant, mainly solves greasy and taste, plant sweetener.
Cortex Acanthopancis: Cortex Acanthopancis acrid in the mouth, hardship, warm in nature；Return liver, kidney channel；Micro-perfume (or spice) dissipates fall；There is expelling wind and removing dampness, bone and muscle strengthening, the kidney invigorating benefit tripe, activating blood and promoting diuresis；The pressed salted duck that enters to do nothing is adjuvant, mainly and taste, press different.
Fructus Momordicae: belong to liana, taste food spice.Taste is sweet.It is mainly used in pot-stewed meat or fowl.Attribute: cool in nature.Function: heat clearing away, removing toxic substances, QI invigorating, lung moistening, reduce phlegm, cough-relieving, expelling summer-heat, promote the production of body fluid, liver heat removing, improving eyesight, intestine moistening, relax stomach, the pressed salted duck that enters to do nothing is adjuvant, mainly increase fresh, solve greasy.
Radix Fici Hirtae: also known as Flos Magnoliae acrid in the mouth, temperature.Attach to the lung and stomach meridians.Cold-dispelling, clearing the nasal passage.The pressed salted duck that enters to do nothing is adjuvant, mainly increase fresh, press different.
Flos Caryophylli: cry again Flos Caryophylli, sub-Flos Caryophylli, for the alabastrum of Flos Caryophylli, commonly use in the cooking is dry product, thick flavor.Attribute: property and flavor of peppery and warm.Effect: have warming the stomach, only belch inverse, wind dispelling, analgesic effect.In the cool pot-stewed meat or fowl of river taste, play a part flavouring, press different, rush local flavor.The pressed salted duck that enters to do nothing is adjuvant, mainly flavouring, remove raw meat.
The present invention compares traditional handicraft, and step is simple, formula specification, rationally.Made finished product duck gives off a strong fragrance, nutrition is good to eat, appetite promoting and the spleen strengthening；And product is the most nutritious but also environmental protection, composition is simple, moderate taste, meet the taste of most people.
Detailed description of the invention
A kind of manufacture method of pressed salted duck, making step is as follows:
A, raw material selection: choose first-class sheldrake, body weight is at about 2 kilograms；
B, slaughter: need before slaughtering to go on a hunger strike 8-16 hour jejunitas, only feed pure water, then to duck body cleaning and sterilizing, when slaughtering must three pipes neat disconnected (trachealgia arteries) in case quick death with drain blood
C, unhairing: the duck after slaughtering is soaked with heat water-spraying, water temperature controls, at 65-80 DEG C, constantly to stir duck, so that being heated evenly, typically at about 3 minutes, drake feather gets final product Automatic-falling；Take out hot duck, manually pluck；
Manually pluck and carry out in two steps: first remove Pericarpium Arecae, be commonly called as feather；Remove blood vessel hair again, go tweezers tweezer special for blood vessel Mao Yaoyong to remove blood vessel hair, become light duck；
D, light duck are dissected: wing and the claw of duck are chopped to fall, scratches the straight knife mouth of seven centimeter length, the vital organs of the human body and organ are removed under the right wing of duck；Putting into after wash clean and steep in water vat one and a half hours, blood and slime will be gone out afterwards, soaks and takes out wash clean afterwards and drain, becomes clean light duck；
E, pressed salted duck preliminary working:
The first step, pickles process: by clean light duck Sal whole body wiping one time, then enters interior abdominal cavity with Sal designated port from right wing and carry out wiping, and is rotated several times by duck body, makes Sal uniformly separate at intraperitoneal；Then it is placed in cylinder and pickles about two hours, stir once up and down, then salt down by about two hours；Described Sal and duck body weight are than for 1:20；
Second step, blanching processes: by boiled for the water in pot, is put in boiled water by the duck pickled and scalds, till the skin of duck is tightened, has i.e. carried and taken out bamboo let at anus, hung at air port, then fractureed by osteoarthrosis between lower limb hip；With wet cloth, duck whole body is wiped one time, wipe fur clothing, make duck base glossy bright and clean.
3rd step, smoke process: after lighting after putting into Semen Sesami straw or Caulis et Folium Oryzae in smoked pot, burn till ember ashes with fire, the cedar sawdust of 150 grams is sprinkled above, then four thin iron rods or waddy in face frame on pot mouth, every root distance is from keeping 20 cm, 10-14 centimetre high is kept from fire ash, duck facing away under, be placed on above iron rod, and duck neck has been stretched to be placed on iron rod cover smoked canopy or the piece of sack, so that the smoothness of air, the fire in a stove before fuel is added wood flour that burns lentamente is made to release cigarette；Smoke 5min and then remove smoked canopy, take away duck and iron rod, repaste last layer wood flour, iron rod is put well, turning over by duck body, chest down, covers smoked canopy above afterwards, smoking about 5min more just can take out, then small bamboo spike is inserted on the anus of duck, preliminary working semi-finished product make complete；
F, pressed salted duck deep processing: after boiled for the salt of inaction pressed salted duck stew in soy sauce, first the duck after preliminary working is put into, whole duck intraperitoneal is made to be saturated with salt, then hold Caput Anas domestica and pour out intraperitoneal salt, in placing into pot, push down duck with bamboo sieve, with little fiery about 100 DEG C, burn 10 minutes, burning boils in a covered pot over a slow fire salt bubbling in pot, then makes less fire about 60 DEG C into stewing upper 30-40 minute, and pressed salted duck just can take the dish out of the pot.
Further, described salt is made up of following material: Os Gallus domesticus 1500 grams, pig bone 1000 grams, pork skin 500 grams, anistree 15 grams, 15 grams of Pericarpium Zanthoxyli, flesh fruit 15 grams, Fructus Tsaoko 20 grams, the Radix Angelicae Dahuricae 15 grams, Fructus Foeniculi 5 grams, Pericarpium Citri Reticulatae 5 grams, 3 grams of Radix Glycyrrhizae, Cortex Acanthopancis 10 grams, Fructus Momordicae 3 grams, Radix Fici Hirtae 5 grams, Flos Caryophylli 2 grams, 8 grams of Lentinus Edodes, 50 grams of crystal sugar, Herba Alii fistulosi knot 50 grams, old ginger 100 grams, yellow wine 150 grams, chicken essence 50 grams, monosodium glutamate, proper amount of salt.
Further, described salt is made as follows:
Getting out pot, discharge water in pot the water of 15 kilograms, Os Gallus domesticus, pig bone, pork skin is put into, and water is boiled, stews soup with little fiery about 100 DEG C, 100-150 minute；Then take out disintegrating slag foreign material, put into the sachet wrapped, it is anise, Pericarpium Zanthoxyli, flesh fruit, Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex Acanthopancis, Fructus Momordicae, Radix Fici Hirtae, Flos Caryophylli in sachet, with Sal, Lentinus Edodes, crystal sugar, Herba Alii fistulosi knot, old ginger, yellow wine, chicken essence, monosodium glutamate；After boiled, then with little fiery 100 DEG C endure one hour cooling standby.
To the pressed salted duck produced in aforementioned manners, applicant have selected 100 people and tastes and evaluate, and the evaluation result of evaluation methodology, evaluation criterion and 100 people is as shown in the table.
Pressed salted duck from above-mentioned table it can be seen that made by the present invention meets the taste of most people.
Although the detailed description of the invention to the present invention gives detailed description and explanation above; but it should be noted that; we can carry out various equivalence according to the conception of the present invention to above-mentioned embodiment and change and amendment; function produced by it still without departing from description contained spiritual time, all should be within protection scope of the present invention.
Claims (3)
1. the manufacture method of a pressed salted duck, it is characterised in that making step is as follows:
A, raw material selection: choose first-class sheldrake, body weight is at about 2 kilograms；
B, slaughter: need before slaughtering to go on a hunger strike 8-16 hour jejunitas, only feed pure water, then to duck body cleaning and sterilizing, when slaughtering must three pipes neat disconnected (trachealgia arteries) in case quick death with drain blood；
C, unhairing: the duck after slaughtering is soaked with heat water-spraying, water temperature controls, at 65-80 DEG C, constantly to stir duck, so that being heated evenly, typically at about 3 minutes, drake feather gets final product Automatic-falling；Take out hot duck, manually pluck；
Manually pluck and carry out in two steps: first remove Pericarpium Arecae, be commonly called as feather；Remove blood vessel hair again, go tweezers tweezer special for blood vessel Mao Yaoyong to remove blood vessel hair, become light duck；
D, light duck are dissected: wing and the claw of duck are chopped to fall, scratches the straight knife mouth of seven centimeter length, the vital organs of the human body and organ are removed under the right wing of duck；Putting into after wash clean and steep in water vat one and a half hours, blood and slime will be gone out afterwards, soaks and takes out wash clean afterwards and drain, becomes clean light duck；
E, pressed salted duck preliminary working:
The first step, pickles process: by clean light duck Sal whole body wiping one time, then enters interior abdominal cavity with Sal designated port from right wing and carry out wiping, and is rotated several times by duck body, makes Sal uniformly separate at intraperitoneal；Then it is placed in cylinder and pickles about two hours, stir once up and down, then salt down by about two hours；Described Sal and duck body weight are than for 1:20；
Second step, blanching processes: by boiled for the water in pot, is put in boiled water by the duck pickled and scalds, till the skin of duck is tightened, has i.e. carried and taken out bamboo let at anus, hung at air port, then fractureed by osteoarthrosis between lower limb hip；With wet cloth, duck whole body is wiped one time, wipe fur clothing, make duck base glossy bright and clean.
3rd step, smoke process: after lighting after putting into Semen Sesami straw or Caulis et Folium Oryzae in smoked pot, burn till ember ashes with fire, the cedar sawdust of 150 grams is sprinkled above, then four thin iron rods or waddy in face frame on pot mouth, every root distance is from keeping 20 cm, 10-14 centimetre high is kept from fire ash, duck facing away under, be placed on above iron rod, and duck neck has been stretched to be placed on iron rod cover smoked canopy or the piece of sack, so that the smoothness of air, the fire in a stove before fuel is added wood flour that burns lentamente is made to release cigarette；Smoke 5min and then remove smoked canopy, take away duck and iron rod, repaste last layer wood flour, iron rod is put well, turning over by duck body, chest down, covers smoked canopy above afterwards, smoking about 5min more just can take out, then small bamboo spike is inserted on the anus of duck, preliminary working semi-finished product make complete；
F, pressed salted duck deep processing: after boiled for the salt of inaction pressed salted duck stew in soy sauce, first the duck after preliminary working is put into, whole duck intraperitoneal is made to be saturated with salt, then hold Caput Anas domestica and pour out intraperitoneal salt, in placing into pot, push down duck with bamboo sieve, with little fiery about 100 DEG C, burn 10 minutes, burning boils in a covered pot over a slow fire salt bubbling in pot, then makes less fire about 60 DEG C into stewing upper 30-40 minute, and pressed salted duck just can take the dish out of the pot.
The manufacture method of a kind of pressed salted duck the most according to claim 1, is characterized in that described salt is made up of following material: Os Gallus domesticus 1500 grams, pig bone 1000 grams, pork skin 500 grams, anistree 15 grams, 15 grams of Pericarpium Zanthoxyli, flesh fruit 15 grams, Fructus Tsaoko 20 grams, the Radix Angelicae Dahuricae 15 grams, Fructus Foeniculi 5 grams, Pericarpium Citri Reticulatae 5 grams, 3 grams of Radix Glycyrrhizae, Cortex Acanthopancis 10 grams, Fructus Momordicae 3 grams, Radix Fici Hirtae 5 grams, Flos Caryophylli 2 grams, 8 grams of Lentinus Edodes, 50 grams of crystal sugar, Herba Alii fistulosi knot 50 grams, old ginger 100 grams, yellow wine 150 grams, chicken essence 50 grams, monosodium glutamate, proper amount of salt.
The manufacture method of a kind of pressed salted duck the most according to claim 2, is characterized in that described salt is made as follows: get out pot, and discharge water in pot the water of 15 kilograms, Os Gallus domesticus, pig bone, pork skin are put into, water is boiled, stew soup with little fiery about 100 DEG C,, 100-150 minute；Then take out disintegrating slag foreign material, put into the sachet wrapped, it is anise, Pericarpium Zanthoxyli, flesh fruit, Fructus Tsaoko, the Radix Angelicae Dahuricae, Fructus Foeniculi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Cortex Acanthopancis, Fructus Momordicae, Radix Fici Hirtae, Flos Caryophylli in sachet, with Sal, Lentinus Edodes, crystal sugar, Herba Alii fistulosi knot, old ginger, yellow wine, chicken essence, monosodium glutamate；After boiled, then with little fiery 100 DEG C endure one hour cooling standby.
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| CN201510021481.9A CN105876479A (en) | 2015-01-08 | 2015-01-08 | Manufacture method of pressed salted ducks |
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| CN201510021481.9A CN105876479A (en) | 2015-01-08 | 2015-01-08 | Manufacture method of pressed salted ducks |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692073A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of preparation method of pressed salted duck |
| CN107692072A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of pressed salted duck bittern with and preparation method thereof |
| CN108850992A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of enterococcus faecalis in a kind of inhibition pressed salted duck |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
| CN103719927A (en) * | 2013-12-23 | 2014-04-16 | 成都庄语投资管理有限公司 | Preparation method of oil-immersed small soft-shelled turtle |
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2015
- 2015-01-08 CN CN201510021481.9A patent/CN105876479A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1484980A (en) * | 2002-09-25 | 2004-03-31 | 郑全英 | Gravy production method for processing meat product |
| CN103719927A (en) * | 2013-12-23 | 2014-04-16 | 成都庄语投资管理有限公司 | Preparation method of oil-immersed small soft-shelled turtle |
Non-Patent Citations (1)
| Title |
|---|
| 汪志: "香飘九州的无为板鸭", 《农产品加工》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107692073A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of preparation method of pressed salted duck |
| CN107692072A (en) * | 2017-11-09 | 2018-02-16 | 金玉霞 | A kind of pressed salted duck bittern with and preparation method thereof |
| CN108850992A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | The spice salt production process of enterococcus faecalis in a kind of inhibition pressed salted duck |
| CN113974086A (en) * | 2021-11-01 | 2022-01-28 | 宜宾郭满堂生态食品有限公司 | Pickling liquid, preparation method and application thereof |
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