CN106261800A - A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof - Google Patents
A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof Download PDFInfo
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- CN106261800A CN106261800A CN201610679844.2A CN201610679844A CN106261800A CN 106261800 A CN106261800 A CN 106261800A CN 201610679844 A CN201610679844 A CN 201610679844A CN 106261800 A CN106261800 A CN 106261800A
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- caprae seu
- seu ovis
- carnis caprae
- soy sauce
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- 241000283898 Ovis Species 0.000 title claims abstract description 40
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 24
- 235000013547 stew Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 235000019991 rice wine Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 241001327634 Agaricus blazei Species 0.000 claims description 8
- 241000218236 Cannabis Species 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 244000147568 Laurus nobilis Species 0.000 claims description 7
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 7
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 241000208340 Araliaceae Species 0.000 description 6
- 239000000463 material Substances 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 4
- 235000013882 gravy Nutrition 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000005686 eating Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof, be made up of following raw material: new fresh mutton, ginger slice, Zanthoxyli Bungeani powder, purple garlic, Herba Coriandri, capsicum annum fasciculatum, vegetable oil, rice wine, bone soup, Soy Sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: (1) makes standby Carnis caprae seu ovis；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) by standby Carnis caprae seu ovis and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce Carnis caprae seu ovis.The stew in soy sauce Carnis caprae seu ovis that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect；Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce Carnis caprae seu ovis being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce Carnis caprae seu ovis, is made up of the raw material of following weight portion: new fresh mutton 80～120 parts, ginger slice 2～5 parts,
Zanthoxyli Bungeani powder 1～3 parts, purple garlic 2～5 parts, Herba Coriandri 3～8 parts, capsicum annum fasciculatum 2～5 parts, vegetable oil 8～15 parts, rice wine 3～6 parts, bone
Head soup 100～150 parts, Soy Sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, seasoning
Expect 8～15 parts；Described flavouring agent includes the raw material of following weight: husky Rhizoma Zingiberis Recens 0.3～0.8 part, Fructus Amomi 1～2 parts, Flos Caryophylli
1～2 part, black pepper 0.1～0.3 part, fragrant awns 1～2 parts, Fructus Cannabis 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, Laurel 0.5
～1 part, Radix Ginseng 0.2～0.4 part, Agaricus blazei Murrill 0.1～0.2 part；
The manufacture method of described stew in soy sauce Carnis caprae seu ovis, comprises the following steps:
(1) choose new fresh mutton, clean, add ginger slice, Zanthoxyli Bungeani powder and appropriate refined salt to Carnis caprae seu ovis after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis caprae seu ovis；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds husky Rhizoma Zingiberis Recens, Fructus Amomi, Flos Caryophylli, black pepper, perfume (or spice)
Awns, Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds purple garlic, Herba Coriandri, capsicum annum fasciculatum stir-frying
Perfume (or spice), adds rice wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby Carnis caprae seu ovis and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use the infusion 1 at leisure of little fire～1.5 hours instead, obtain stew in soy sauce Carnis caprae seu ovis.
Preferably, in described step (1), its manufacture method also includes, soaks 10～20 with clear water after being cleaned by Carnis caprae seu ovis
Minute again dewatering, in order to fully remove blood and slime.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Gossypii semen.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce Carnis caprae seu ovis made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce Carnis caprae seu ovis, is made up of the raw material of following weight portion: new fresh mutton 80 parts, ginger slice 2 parts, Zanthoxyli Bungeani powder 1
Part, purple garlic 2 parts, 3 parts of Herba Coriandri, capsicum annum fasciculatum 2 parts, vegetable oil 8 parts, 3 parts of rice wine, bone soup 100 parts, Soy Sauce 10 parts, suitable
Amount refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the former of following weight
Material: husky Rhizoma Zingiberis Recens 0.3 part, Fructus Amomi 1 part, Flos Caryophylli 1 part, black pepper 0.1 part, fragrant 1 part of awns, Fructus Cannabis 0.2～part, Herba Salviae Plebeiae 0.2 part, month
0.5 part of osmanthus, Radix Ginseng 0.2 part, Agaricus blazei Murrill 0.1 part；
The manufacture method of described stew in soy sauce Carnis caprae seu ovis, comprises the following steps:
(1) choose new fresh mutton, clean, add ginger slice, Zanthoxyli Bungeani powder and appropriate refined salt to Carnis caprae seu ovis after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis caprae seu ovis；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add husky Rhizoma Zingiberis Recens, Fructus Amomi, Flos Caryophylli, black pepper, fragrant awns,
Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds purple garlic, Herba Coriandri, capsicum annum fasciculatum stir-frying perfume, then
Adding rice wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Carnis caprae seu ovis and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 1 hour at leisure instead, obtain stew in soy sauce Carnis caprae seu ovis.
Embodiment 2:
A kind of stew in soy sauce Carnis caprae seu ovis, is made up of the raw material of following weight portion: new fresh mutton 120 parts, ginger slice 5 parts, Zanthoxyli Bungeani powder 3
Part, purple garlic 5 parts, 8 parts of Herba Coriandri, capsicum annum fasciculatum 5 parts, vegetable oil 15 parts, 6 parts of rice wine, bone soup 150 parts, Soy Sauce 20 parts, suitable
Amount refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the former of following weight
Material: husky Rhizoma Zingiberis Recens 0.8 part, Fructus Amomi 2 parts, Flos Caryophylli 2 parts, black pepper 0.3 part, fragrant 2 parts of awns, Fructus Cannabis 0.4 part, Herba Salviae Plebeiae 0.4 part, Laurel
1 part, Radix Ginseng 0.4 part, Agaricus blazei Murrill 0.2 part；
The manufacture method of described stew in soy sauce Carnis caprae seu ovis, comprises the following steps:
(1) choose new fresh mutton, clean, add ginger slice, Zanthoxyli Bungeani powder and appropriate refined salt to Carnis caprae seu ovis after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby Carnis caprae seu ovis；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add husky Rhizoma Zingiberis Recens, Fructus Amomi, Flos Caryophylli, black pepper, fragrant awns,
Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds purple garlic, Herba Coriandri, capsicum annum fasciculatum stir-frying perfume, then
Adding rice wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Carnis caprae seu ovis and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 1.5 hours at leisure instead, obtain stew in soy sauce Carnis caprae seu ovis.
In the above embodiment of the present invention, in described making step, its manufacture method also includes, with clear after being cleaned by Carnis caprae seu ovis
Water soaking 10～20 minutes dewatering again, in order to fully remove blood and slime；The vegetable oil used in described making step is Oleum Gossypii semen.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce Carnis caprae seu ovis made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a stew in soy sauce Carnis caprae seu ovis, it is characterised in that be made up of the raw material of following weight portion: new fresh mutton 80～120 parts, Rhizoma Zingiberis Recens
Sheet 2～5 parts, Zanthoxyli Bungeani powder 1～3 parts, purple garlic 2～5 parts, Herba Coriandri 3～8 parts, capsicum annum fasciculatum 2～5 parts, vegetable oil 8～15 parts, rice wine
3～6 parts, bone soup 100～150 parts, Soy Sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable
Amount water, flavouring agent 8～15 parts；Described flavouring agent includes the raw material of following weight: husky Rhizoma Zingiberis Recens 0.3～0.8 part, Fructus Amomi 1
～2 parts, Flos Caryophylli 1～2 parts, black pepper 0.1～0.3 part, fragrant awns 1～2 parts, Fructus Cannabis 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4
Part, Laurel 0.5～1 part, Radix Ginseng 0.2～0.4 part, Agaricus blazei Murrill 0.1～0.2 part；
The manufacture method of described stew in soy sauce Carnis caprae seu ovis, comprises the following steps:
(1) choose new fresh mutton, clean, add ginger slice, Zanthoxyli Bungeani powder and appropriate refined salt to Carnis caprae seu ovis after dewatering, use vacuum curing machine
Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby Carnis caprae seu ovis；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add husky Rhizoma Zingiberis Recens, Fructus Amomi, Flos Caryophylli, black pepper, fragrant awns,
Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Agaricus blazei Murrill, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds purple garlic, Herba Coriandri, capsicum annum fasciculatum stir-frying perfume, then
Adding rice wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby Carnis caprae seu ovis and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 1 at leisure of little fire～1.5 hours instead, obtain stew in soy sauce Carnis caprae seu ovis.
The manufacture method of a kind of stew in soy sauce Carnis caprae seu ovis the most according to claim 1, it is characterised in that in described step (1), its
Manufacture method also includes, soaks 10～20 minutes dewaterings again with clear water after being cleaned by Carnis caprae seu ovis.
The manufacture method of a kind of stew in soy sauce Carnis caprae seu ovis the most according to claim 1, it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Oleum Gossypii semen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610679844.2A CN106261800A (en) | 2016-08-17 | 2016-08-17 | A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610679844.2A CN106261800A (en) | 2016-08-17 | 2016-08-17 | A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
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| CN106261800A true CN106261800A (en) | 2017-01-04 |
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| CN201610679844.2A Withdrawn CN106261800A (en) | 2016-08-17 | 2016-08-17 | A kind of stew in soy sauce Carnis caprae seu ovis and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN104013014A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology for pot-stewed chicken |
| CN104886634A (en) * | 2014-07-31 | 2015-09-09 | 覃书成 | Homemade marinated duck wing recipe and application thereof |
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
-
2016
- 2016-08-17 CN CN201610679844.2A patent/CN106261800A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104013014A (en) * | 2013-02-28 | 2014-09-03 | 扬州美瑞食品有限公司 | Processing technology for pot-stewed chicken |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN104886634A (en) * | 2014-07-31 | 2015-09-09 | 覃书成 | Homemade marinated duck wing recipe and application thereof |
| CN105054092A (en) * | 2015-06-30 | 2015-11-18 | 巢湖市金魁食品加工有限公司 | Making method of spiced pig's trotters |
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