CN107410432A - The preparation method of duck base - Google Patents
The preparation method of duck base Download PDFInfo
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- CN107410432A CN107410432A CN201710638336.4A CN201710638336A CN107410432A CN 107410432 A CN107410432 A CN 107410432A CN 201710638336 A CN201710638336 A CN 201710638336A CN 107410432 A CN107410432 A CN 107410432A
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- duck
- base
- preparation
- oesophagus
- tracheae
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 163
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 210000000038 chest Anatomy 0.000 claims abstract description 21
- 238000007689 inspection Methods 0.000 claims abstract description 14
- 210000001835 viscera Anatomy 0.000 claims abstract description 9
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000004040 coloring Methods 0.000 claims abstract description 6
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 210000000436 anus Anatomy 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000015177 dried meat Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 210000003108 foot joint Anatomy 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- 210000002429 large intestine Anatomy 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 8
- 239000000047 product Substances 0.000 description 16
- 239000011265 semifinished product Substances 0.000 description 7
- 238000009835 boiling Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 241000252983 Caecum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 210000004534 cecum Anatomy 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000035617 depilation Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001694 thigh bone Anatomy 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0046—Support devices
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0053—Transferring or conveying devices for poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/0061—Cleaning or disinfecting poultry
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
- A22C21/06—Eviscerating devices for poultry
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Processing Of Meat And Fish (AREA)
Abstract
The present invention relates to a kind of preparation method of duck base, comprise the following steps：Step S1, pretreatment：Duck's foot, oesophagus and tracheae are cut, extracts duck tongue；Step S2, inflation；Step S3, net thorax：The internal organ of duck are drawn out；Step S4, support：Supportted using duck by duck firm supporting；Step S5：Cavity clearing is examined, excludes epidemic disease；Step S6：The impurity cleaned in duck body；Step S7：Hang base；Step S8：Quality inspection；Step S9：Scald base colouring；Step S10：Quality inspection；Step S11：Sterilize, dry in the air base；Step S12：Freezing.The preparation method of duck base provided by the invention, the physiological make-up and finished product feature of duck, reasonable arrangement technological process have been taken into full account, and has strictly controlled the operational elements of each step, from Multiple factors such as outward appearance, security, cost and shelf lifes, the quality of finished product at utmost ensure that.
Description
Technical field
The present invention relates to poultry semi-finished product processing technique field, and in particular to a kind of preparation method of duck base.
Background technology
The making of duck base be by duck from duck culturing factory through butchering, losing hair or feathers, stunning, the processing such as bloodletting, and be sent into batch chemical industry
Last ring of technique productions link, because most latter made duck base is supplied directly into workshop and greater chain restaurant,
Therefore the manufacture craft of duck base needs to meet many harsh requirements：First, in order to ensure the good outward appearance of product, the making of duck base
During, inflation opportunity and aperture position etc. have been required for specific requirement；Secondly, poultry based article easily catches germ,
Staff is needed strictly to control the technological parameter of cavity clearing link and sterilizing part etc.；Finally, in order to take into account the shelf longevity of product
Life and refrigeration cost, the freezing and refrigeration temperature of duck base are also one of big factor that staff's needs consider.
To sum up, the manufacture craft of duck base needs to consider from many aspects of finished product, strictly arranges the priority of multiple links to walk
Rapid and technological parameter, to ensure the quality of finished product, however, going back the technique side that neither one completely produces duck base in the prior art
Method.
The content of the invention
To solve the shortcomings of the prior art, the invention provides a kind of preparation method of duck base, comprise the following steps：
Step S1, pretreatment：Duck's foot, oesophagus and tracheae are cut, extracts duck tongue；
Step S2, inflation；
Step S3, net thorax：The internal organ of duck are drawn out；
Step S4, support：Supportted using duck by duck firm supporting；
Step S5, cavity clearing are examined, exclude epidemic disease；
Step S6, the impurity cleaned in duck body；
Step S7, hang base；
Step S8, quality inspection；
Step S9, scald base colouring；
Step S10, quality inspection；
Step S11, sterilize, dry in the air base；
Step S12, freezing.
Wherein, in the step S1, duck's foot is cut from duck's foot joint, oesophagus is cut at the duck neck of duck head front root
And tracheae, also, after duck's foot, oesophagus, tracheae and extraction duck tongue is cut, rinsed with water inside duckbilled.
Wherein, in the step S2, oesophagus and tracheae are peeled off with duck neck from the duck neck knife-edge part for cutting oesophagus, Ran Houcong
The knife-edge part is inflated to duck.
Wherein, the step S3 includes：
Step S31：Large intestine is scratched to disconnected, the crescent edge of a knife of 4-6 centimetres of drawing at the right armpit of duck body at duck anus from root；
Step S32：Order according to the heart, tracheae, oesophagus, stomach, liver, intestines draws out internal organ；
Step S33：Duck wing is cut at the second joint of Duck wing.
Wherein, in the step S4, duck support two is sitting in by duck firm supporting on duck vertebrae downwards, meanwhile, inspection
Look into duck and touch deformation or under-inflation with the presence or absence of crowded, and in the presence of crowded appropriate tonifying Qi in the case of touching deformation or under-inflation.
Wherein, in the step S7, duck is hung over from the middle part of the duck neck of 3-4 centimeters on duck dried meat extension is realized on duck hook
Base.
Wherein, in the step S8, the standard of quality inspection is：Foreign, duck support are firm in duck thorax.
Wherein, the step S9 includes：
S91：The duck 6-8 seconds are scalded with more than 95 degree of hot water leaching；
S92：Uniformly pour leaching duck from top to bottom with malt maltose water, make fried sugar thereon；
In the step S10, the standard of quality inspection is：Duck epidermis is without breakage, pretreatment and the neat specification of the edge of a knife, duck caused by net thorax
Foreign in neck, nothing left water in duck thorax.
Wherein, in the step S11, the time of sterilization is more than 1 hour, and the time for the base that dries in the air is more than 2.5 hours.
Wherein, the step S12 includes：
S121：Freezed 6 hours under -30 to -20 degrees Celsius；
S122：Continue to be refrigerated to central temperature and reach -15 degrees Celsius.
The preparation method of duck base provided by the invention, the physiological make-up and finished product feature of duck are taken into full account, rationally peace
Technological process is arranged, and strictly controls the operational elements of each step, it is multiple from outward appearance, security, cost and shelf life etc.
Factor is set out, and at utmost ensure that the quality of finished product.
Embodiment
In order to have further understanding to technical scheme and beneficial effect, below according to the present invention one compared with
Good embodiment, describe technical scheme and its caused beneficial effect in detail.
In the preferred embodiment of the present invention, the specific steps and Consideration of the preparation method of duck base are as follows：
Step S1, pretreatment：By the semi-finished product duck by depilation processing, duck's foot is cut from duck's foot joint first, it is desirable to no
Hinder thigh bone；Secondly, duck is hung up into transmission chain, from duck head front root, that is, it is gentle to cut oesophagus at duck neck the top
Pipe, think that the inflation in later stage prepares opening；Finally, duck tongue is uncovered from duckbilled, is rinsed with water inside duckbilled.
Step S2, inflation：Duck is removed from transmission chain, the place that oesophagus and tracheae are cut from step S1 will food
Pipe and tracheae are peeled off with duck neck, then are inflated from same place to duck, and because duck neck is elongated, inflation from there is easiest to ensure
Inflation is appropriate, duck skin is intact, chest is plentiful.
Step S3, net thorax：
First, large intestine is scratched to disconnected, the crescent edge of a knife of 4-6 centimetres of drawing at the right armpit of duck body, with convenient at duck anus from root
The net thorax step in later stage, the edge of a knife are drawn excessive, influence finished appearance, and duck does not allow easy-formation；The edge of a knife is drawn too small, is unfavorable for
Multiple steps such as net thorax, cleaning and the quality inspection in later stage are smoothed out.
Secondly, internal organ are drawn out successively according to the order of the heart, tracheae, oesophagus, stomach, liver, intestines, this sequentially combines the life of duck
Construction features are managed, the oesophagus and other internal organ intact unbrokens, exhaustive drawn out can be ensured to the full extent, so as to ensure duck thorax
Interior is clean.
Finally, Duck wing is cut at second joint.
Step S4, support：Duck support two is sitting on sub- vertebrae downwards, it is desirable to reach firm supporting, in place, rectify and
The requirement of chest protuberance, in order to shaping；Due to living through the steps such as net thorax and support, the build of duck is easily varied, in order to
Ensure later stage work be smoothed out, it is necessary to check again for duck with the presence or absence of squeeze touch deformation or under-inflation situation, and
Timely tonifying Qi when touching deformation or under-inflation is squeezed, is restored to the original state.
Step S5, cavity clearing are examined, exclude epidemic disease：Duck internal organ are checked by animal doctor, see whether there is epidemic disease, as found there is epidemic disease
Disease needs to take the measures such as isolation, sterilization to internal organ and duck immediately.
Step S6, cleaning：Caecum is plucked out at duck anus, the impurity in duck body is all cleaned, it is desirable to accomplish duck
Equal foreign in thorax, duck neck and duckbilled.
Step S7, to avoid later stage duck in dry in the air base and cooking process from swinging excessive, it is necessary to which duck hang at base
Reason：From in the middle part of the duck neck of 3-4 centimeters on duck dried meat（Probably refer in duck chest to duck neck direction two at half）Duck is hung on duck hook,
It is required that duck hook it is not askew not tiltedly, duck hook without fracture, is suspended on conveyer chain without damaged, neck and uses water pipe by duck neck after hook
Carry out rushing thorax from the knife-edge part at the right armpit of duck body.
Step S8, quality inspection：By step S1- step S7, duck base semi-finished product have been made, now reaffirmed in duck thorax substantially
There are foreign and duck support whether firm, you can to carry out the boiling hot base colouring processing of next step.
Step S9, scald base and colouring：First, duck base semi-finished product are scalded with boiling hot boiling water leaching, the time will strictly control, long
Duck can be caused directly to be cooked by scalding, too short to play the effect for being easy to the later stage to paint, inventor passes through substantial amounts of technological parameter
Adjustment is found, when boiling hot base time control is in the 6-8 seconds, can reach optimal colouring effect while final product quality is ensured；
Secondly, semi-finished product duck base is uniformly sprayed from top to bottom with malt maltose water 5 seconds, but in practical operation, can be according to final
The whereabouts and demand of finished product, spraying time are rationally adjusted up and down, to form the duck base of different tones.
Step S10, quality inspection：Semi-finished product duck base is being carried out disinfection and freezed with before finished product duck base is made, last time
Each semi-finished product duck base duck epidermis is ensured without breakage, the neat specification of the edge of a knife, foreign in duck neck, nothing left water in duck thorax.
Step S11, sterilize and dry in the air base：The time of sterilization is more than 1 hour, and time of the base that dries in the air is more than 2.5 hours so that half into
Product duck base surface forms one layer of duricrust；The base that dries in the air needs to carry out in the environment of ventilation drying, and room temperature is to control on 25 degrees Celsius of left sides
The right side is advisable.
Step S12, the hard duck base obtained by step S11 processing is hung on van cooler, is pushed into refrigerating chamber, -30 to -
Freezed 6 hours under 20 degrees Celsius, be refrigerated to after central temperature reaches -15 degrees Celsius, that is, obtain finished product duck base.The cryogenic temperature is
Inventor considers the optimal parameter obtained by fresh food industry requirement, freezing cost and shelf contrast experiment, during freezing
Between too long, cryogenic temperature it is too low, can improve freezing cost and influences final product quality, and cooling time is too short, how high temperature is, can influence
Finished product shelf life.
After finished product duck base is made, by special messenger to needing the material that dress is wrapped inside to carry out disinfection processing, by finished product duck base
It is placed on conveyer chain, packaging bag is put to duck base, is mouth and classification of weighing, by weight rank enter carton and sealed, will finally produce
Product preserve under -18 degrees Celsius.
The preparation method of duck base provided by the invention, the physiological make-up and finished product feature of duck are taken into full account, rationally peace
Technological process is arranged, and strictly controls the operational elements of each step, it is multiple from outward appearance, security, cost and shelf life etc.
Factor is set out, and at utmost ensure that the quality of finished product.
Although the present invention is illustrated using above-mentioned preferred embodiment, so it is not limited to the protection model of the present invention
Enclose, any those skilled in the art are not being departed within the spirit and scope of the present invention, and various changes are carried out with respect to above-described embodiment
It is dynamic still to belong to the scope of the invention protected with modification, therefore protection scope of the present invention is defined by what claims were defined.
Claims (10)
1. a kind of preparation method of duck base, it is characterised in that comprise the following steps：
Step S1, pretreatment：Duck's foot, oesophagus and tracheae are cut, extracts duck tongue；
Step S2, inflation；
Step S3, net thorax：The internal organ of duck are drawn out；
Step S4, support：Supportted using duck by duck firm supporting；
Step S5：Cavity clearing is examined, excludes epidemic disease；
Step S6, the impurity cleaned in duck body；
Step S7, hang base；
Step S8, quality inspection；
Step S9, scald base colouring；
Step S10, quality inspection；
Step S11, sterilize, dry in the air base；
Step S12, freezing.
2. the preparation method of duck base as claimed in claim 1, it is characterised in that：In the step S1, cut from duck's foot joint
Disconnected duck's foot, oesophagus and tracheae are cut at the duck neck of duck head front root, also, in cutting duck's foot, oesophagus, tracheae and extract duck
After tongue, rinsed with water inside duckbilled.
3. the preparation method of duck base as claimed in claim 2, it is characterised in that：In the step S2, from the duck for cutting oesophagus
Neck knife-edge part peels off oesophagus and tracheae with duck neck, is then inflated from the knife-edge part to duck.
4. the preparation method of duck base as claimed in claim 1, it is characterised in that the step S3 includes：
Step S31：Large intestine is scratched to disconnected, the crescent edge of a knife of 4-6 centimetres of drawing at the right armpit of duck body at duck anus from root；
Step S32：Order according to the heart, tracheae, oesophagus, stomach, liver, intestines draws out internal organ；
Step S33：Duck wing is cut at the second joint of Duck wing.
5. the preparation method of duck base as claimed in claim 1, it is characterised in that：In the step S4, by duck support two downwards
It is sitting in by duck firm supporting on duck vertebrae, meanwhile, check that duck touches deformation or under-inflation with the presence or absence of crowded, and in presence
Crowded appropriate tonifying Qi in the case of touching deformation or under-inflation.
6. the preparation method of duck base as claimed in claim 1, it is characterised in that：In the step S7, from 3-4 centimetres on duck dried meat
Duck is hung in the middle part of the duck neck at place extension base is realized on duck hook.
7. the preparation method of duck base as claimed in claim 1, it is characterised in that：In the step S8, the standard of quality inspection is：Duck
Foreign, duck support are firm in thorax.
8. the preparation method of duck base as claimed in claim 1, it is characterised in that the step S9 includes：
S91：The duck 6-8 seconds are scalded with more than 95 degree of hot water leaching；
S92：Uniformly pour leaching duck from top to bottom with malt maltose water, make fried sugar thereon；
In the step S10, the standard of quality inspection is：Duck epidermis is without breakage, pretreatment and the neat specification of the edge of a knife, duck caused by net thorax
Foreign in neck, nothing left water in duck thorax.
9. the preparation method of duck base as claimed in claim 1, it is characterised in that：In the step S11, the time of sterilization is more than
1 hour, the time for the base that dries in the air was more than 2.5 hours.
10. the preparation method of duck base as claimed in claim 1, it is characterised in that the step S12 includes：
S121：Freezed 6 hours under -30 to -20 degrees Celsius；
S122：Continue to be refrigerated to central temperature and reach -15 degrees Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710638336.4A CN107410432A (en) | 2017-07-31 | 2017-07-31 | The preparation method of duck base |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710638336.4A CN107410432A (en) | 2017-07-31 | 2017-07-31 | The preparation method of duck base |
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| Publication Number | Publication Date |
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| CN107410432A true CN107410432A (en) | 2017-12-01 |
Family
ID=60431718
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710638336.4A Pending CN107410432A (en) | 2017-07-31 | 2017-07-31 | The preparation method of duck base |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN1718110A (en) * | 2004-07-07 | 2006-01-11 | 北京塞飞亚餐饮管理有限责任公司 | Lean meat type roast duck, and its making method |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN102334698A (en) * | 2010-07-23 | 2012-02-01 | 高琳 | Roast duck-making method |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
-
2017
- 2017-07-31 CN CN201710638336.4A patent/CN107410432A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1181905A (en) * | 1997-12-17 | 1998-05-20 | 艾广富 | Beijing royal roast duck and its production method |
| CN1404766A (en) * | 2001-08-13 | 2003-03-26 | 陈光耀 | Yipinxiang roasted-duck and its processing method |
| CN1718110A (en) * | 2004-07-07 | 2006-01-11 | 北京塞飞亚餐饮管理有限责任公司 | Lean meat type roast duck, and its making method |
| CN101015358A (en) * | 2007-02-07 | 2007-08-15 | 于樑洪 | Fruit savoury and crisp roasted duck and preparing process thereof |
| CN102334698A (en) * | 2010-07-23 | 2012-02-01 | 高琳 | Roast duck-making method |
| CN102823882A (en) * | 2012-09-19 | 2012-12-19 | 深圳市慈浩餐饮科技有限公司 | Method for manufacturing roast duck |
Non-Patent Citations (1)
| Title |
|---|
| 陈葵等: "《图说养鸭新技术》", 30 September 1998, 科学出版社 * |
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Application publication date: 20171201 |