CN107865325A - A kind of preparation method of stew in soy sauce duck tongue - Google Patents
A kind of preparation method of stew in soy sauce duck tongue Download PDFInfo
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- CN107865325A CN107865325A CN201711094740.6A CN201711094740A CN107865325A CN 107865325 A CN107865325 A CN 107865325A CN 201711094740 A CN201711094740 A CN 201711094740A CN 107865325 A CN107865325 A CN 107865325A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of preparation method of stew in soy sauce duck tongue, it comprises the following steps, and 1) thaw, duck tongue, which is first put into refrigerating chamber, makes its softening, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and will not breed bacteria；2) cleaning, 3）Conditioning, 4）Pickle, 5）Stew in soy sauce and 6）Packaging.The preparation method of this stew in soy sauce duck tongue is preferable, features good taste, and by the way of progressively thawing, thaws more thorough, using the step 3）Conditioning and step 4）Pickle so that duck's gizzard is in the step 5）It is more prone to during stew in soy sauce tasty；Stew in soy sauce is carried out using special yellow thick gravy, color and luster it is good and also with mellow, the taste sold lover, meet most people of product.
Description
Technical field
The present invention relates to food processing field, specifically refers to a kind of preparation method of stew in soy sauce duck tongue.
Background technology
Duck is Anseriformes Anatidae, duck subfamily, the general designation of aquatic bird, or true duck.The build of duck is relatively small, and neck is short, some
The mouth of category will be more greatly.Leg is located at body rear（As swan）, thus lurch.Duck tongue is a kind of tongue of duck, meat
It is tender delicious.Containing the phospholipid to be played an important role to growth in humans's development, nervous system and body development are played an important role, it is right
Intelligence of old people decline has certain effect.By taking stew in soy sauce duck tongue as an example, the preparation method of existing stew in soy sauce duck tongue is not ideal enough, more
Simply, following steps are generally comprised：Clean → blanching → stew in soy sauce.Duck tongue is not easy tasty so during stew in soy sauce, stew in soy sauce duck
Tongue taste is uneven.
The content of the invention
The present invention provides a kind of preparation method of stew in soy sauce duck tongue, and its main purpose is the preparation for overcoming existing stew in soy sauce duck tongue
Method is not ideal enough, and taste is uneven and is being not easy the shortcomings of tasty during stew in soy sauce.
A kind of preparation method of stew in soy sauce duck tongue, it comprises the following steps, and 1) thaw, duck tongue, which is first put into refrigerating chamber, makes it
Softening, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and
And will not breed bacteria；2) clean, duck tongue is put into boiling water to float to scald and pulled out, drip is cleaned after tearing the epithelium impurity on duck tongue off
It is dry；3）Conditioning, duck tongue is immersed in the salt solution that mass concentration is 2%-3%, and uses power as 250W-350W, frequency
The ultrasonication that rate is 35kHz-45kHz -30 minutes 20 minutes, after ultrasonication, after duck tongue is stood into 30-60 minutes
Clean up；4）Pickle, the duck tongue after cleaning is put into the container for filling water, then add preserved materials and carry out pickling 30-50
After minute, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and pepper group
Into；5）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck tongue drained, then use small fire instead
Boil, the time control being boiled with soft fire is in 40-50 minutes；6）Packaging, the good duck tonguing row of stew in soy sauce is vacuum-packed, carried out again after packaging
It is finished product after high-temperature sterilization processing.
The step 5）In stew in soy sauce, the yellow thick gravy, by weight, it includes 30-40 grams of Yellow Fructus Gardeniae, spiceleaf 20-
30 grams, 10-15 grams of kaempferia galamga, 5-8 grams of Chinese prickly ash, 10-15 grams of yellow ginger, 5-6 grams of fructus amomi, 40-50 grams of garlic rice, lemon do 8-10
Gram, 5-8 grams of amomum viosum, 30-40 grams of fragrant citrus pericarp, 30-40 grams of celery, 30-40 grams of ginger, 200-250 grams of yellow rice wine, rapeseed oil 50-
1.8-2.2 kilograms of 60 grams, 30-40 grams of oil curry, 40-50 grams of monosodium glutamate, 100-120 grams of refined salt and bone soup.
From the above-mentioned description of this invention, compared to the prior art, the invention has the advantages that：
The preparation method of this stew in soy sauce duck tongue is preferable, features good taste, and by the way of progressively thawing, thaws more thorough, adopt
With the step 3）Conditioning and step 4）Pickle so that duck's gizzard is in the step 5）It is more prone to during stew in soy sauce tasty；Using
Special yellow thick gravy carries out stew in soy sauce, color and luster it is good and also with mellow, the taste sold lover, meet most people of product.
Embodiment
Illustrate the embodiment of the present invention below.
Embodiment one
A kind of preparation method of stew in soy sauce duck tongue, it comprises the following steps, and 1) thaw, duck tongue, which is first put into refrigerating chamber, makes its soft
To change, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and
Will not breed bacteria；2) clean, duck tongue is put into boiling water to float to scald and pulled out, cleans and drains after the epithelium impurity on removing duck tongue；
3）Conditioning, duck tongue is immersed in the salt solution that mass concentration is 2.5%, and uses power as 300W, frequency 40kHz
Ultrasonication 25 minutes, after ultrasonication, cleaned up after duck tongue is stood into 40 minutes, using ultrasonication duck
Tongue so that the muscle fibril inside duck tongue obtains certain destruction, is advantageous in follow-up stew in soy sauce, and the protein in it is released
Put, improve the utilization rate of duck tongue nutritive value；4）Pickle, the duck tongue after cleaning is put into the container for filling water, Ran Houjia
Enter preserved materials to carry out after pickling 40 minutes, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, dry
Capsicum, Chinese prickly ash and pepper composition；5）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into and drains
Duck tongue, then use instead and be boiled with soft fire, the time control being boiled with soft fire was at 45 minutes；6）Packaging, by the good duck tonguing row vacuum packet of stew in soy sauce
Dress, it is finished product to carry out again after packaging after high-temperature sterilization processing.
The step 5）In stew in soy sauce, the yellow thick gravy, by weight, it includes 35 grams of Yellow Fructus Gardeniae, 25 grams of spiceleaf, mountain
How 12 grams, 6 grams of Chinese prickly ash, 12 grams of yellow ginger, 5.5 grams of fructus amomi, 45 grams of garlic rice, lemon be dry 9 grams, 6 grams of amomum viosum, fragrant citrus pericarp 35
Gram, 35 grams of celery, 35 grams of ginger, 220 grams of yellow rice wine, 55 grams of rapeseed oil, 35 grams of oil curry, 45 grams of monosodium glutamate, 110 grams of refined salt
With 2.0 kilograms of bone soup.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as cast iron pan）55 grams of the rapeseed oil and 35 grams of oil curry heated is inside put into, is then placed into
2.0 kilograms of bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to this halogen pot
Chemical change.
3）By 35 grams of Yellow Fructus Gardeniae, 25 grams of spiceleaf, 12 grams of kaempferia galamga, 6 grams of Chinese prickly ash, 12 grams of yellow ginger, 5.5 grams of fructus amomi, garlic
45 grams of rice, lemon are dry 9 grams, 6 grams of amomum viosum, 35 grams of fragrant citrus pericarp, 35 grams of celery, 35 grams of ginger are put into frying pan with being stir-fried by a small fire
Pot, then load sachet after being smashed with beating crusher and tighten；4）By 220 grams of yellow rice wine, 45 grams of monosodium glutamate and 110 grams of refined salt and spices
Bag adds small fire in halogen pot and endured 9.5 hours.
Embodiment two
A kind of preparation method of stew in soy sauce duck tongue, it comprises the following steps, and 1) thaw, duck tongue, which is first put into refrigerating chamber, makes its soft
To change, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and
Will not breed bacteria；2) clean, duck tongue is put into boiling water to float to scald and pulled out, cleans and drains after the epithelium impurity on removing duck tongue；
3）Conditioning, duck tongue is immersed in the salt solution that mass concentration is 2%, and uses power as 250W, frequency is 35kHz's
Ultrasonication 20 minutes, after ultrasonication, cleaned up after duck tongue is stood into 30 minutes, using ultrasonication duck
Tongue so that the muscle fibril inside duck tongue obtains certain destruction, is advantageous in follow-up stew in soy sauce, and the protein in it is released
Put, improve the utilization rate of duck tongue nutritive value；4）Pickle, the duck tongue after cleaning is put into the container for filling water, Ran Houjia
Enter preserved materials to carry out after pickling 30 minutes, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, dry
Capsicum, Chinese prickly ash and pepper composition；5）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into and drains
Duck tongue, then use instead and be boiled with soft fire, the time control being boiled with soft fire was at 40 minutes；6）Packaging, by the good duck tonguing row vacuum packet of stew in soy sauce
Dress, it is finished product to carry out again after packaging after high-temperature sterilization processing.
The step 5）In stew in soy sauce, the yellow thick gravy, by weight, it includes 30 grams of Yellow Fructus Gardeniae, 30 grams of spiceleaf, mountain
How 10 grams, 8 grams of Chinese prickly ash, 10 grams of yellow ginger, 6 grams of fructus amomi, 40 grams of garlic rice, lemon be dry 10 grams, 5 grams of amomum viosum, 40 grams of fragrant citrus pericarp,
30 grams of celery, 40 grams of ginger, 200 grams of yellow rice wine, 60 grams of rapeseed oil, 40 grams of oil curry, 50 grams of monosodium glutamate, 100 grams of refined salt and bone soup
2.2 kilogram.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as cast iron pan）60 grams of the rapeseed oil and 40 grams of oil curry heated is inside put into, is then placed into
2.2 kilograms of bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to this halogen pot
Chemical change.
3）By 30 grams of Yellow Fructus Gardeniae, 30 grams of spiceleaf, 10 grams of kaempferia galamga, 8 grams of Chinese prickly ash, 10 grams of yellow ginger, 6 grams of fructus amomi, garlic rice 40
Gram, that lemon is dry 10 grams, 5 grams of amomum viosum, 40 grams of fragrant citrus pericarp, 30 grams of celery, 40 grams of ginger are put into frying pan is off the pot with being stir-fried by a small fire,
Load sachet after being smashed with beating crusher again to tighten；4）100 grams of 200 grams of yellow rice wine, 50 grams of monosodium glutamate and refined salt and sachet are added
Small fire is endured 10 hours in halogen pot.
Embodiment three
A kind of preparation method of stew in soy sauce duck tongue, it comprises the following steps, and 1) thaw, duck tongue, which is first put into refrigerating chamber, makes its soft
To change, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate the thawing of ice, and
Will not breed bacteria；2) clean, duck tongue is put into boiling water to float to scald and pulled out, cleans and drains after the epithelium impurity on removing duck tongue；
3）Conditioning, duck tongue is immersed in the salt solution that mass concentration is 3%, and uses power as 350W, frequency is 45kHz's
Ultrasonication 30 minutes, after ultrasonication, cleaned up after duck tongue is stood into 60 minutes, using ultrasonication duck
Tongue so that the muscle fibril inside duck tongue obtains certain destruction, is advantageous in follow-up stew in soy sauce, and the protein in it is released
Put, improve the utilization rate of duck tongue nutritive value；4）Pickle, the duck tongue after cleaning is put into the container for filling water, Ran Houjia
Enter preserved materials to carry out after pickling 50 minutes, then drained with warm water cleaning, the preserved materials are by edible salt, ginger, green onion, cooking wine, dry
Capsicum, Chinese prickly ash and pepper composition；5）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into and drains
Duck tongue, then use instead and be boiled with soft fire, the time control being boiled with soft fire was at 50 minutes；6）Packaging, by the good duck tonguing row vacuum packet of stew in soy sauce
Dress, it is finished product to carry out again after packaging after high-temperature sterilization processing.
The step 5）In stew in soy sauce, the yellow thick gravy, by weight, it includes 40 grams of Yellow Fructus Gardeniae, 20 grams of spiceleaf, mountain
How 15 grams, 5 grams of Chinese prickly ash, 15 grams of yellow ginger, 5 grams of fructus amomi, 50 grams of garlic rice, lemon be dry 8 grams, 8 grams of amomum viosum, 30 grams of fragrant citrus pericarp, celery
40 grams of dish, 30 grams of ginger, 250 grams of yellow rice wine, 50 grams of rapeseed oil, 30 grams of oil curry, 40 grams of monosodium glutamate, 120 grams of refined salt and bone soup 1.8
Kilogram.The bone soup stays juice to be made by old hen, pig bone and mountain spring water by boiling filter residue.
The preparation method of above-mentioned yellow thick gravy, it comprises the following steps,
1）Each raw material is weighed by weight.
2）To halogen pot（Such as marmite）50 grams of the rapeseed oil and 30 grams of oil curry heated is inside put into, then places into 1.8
Kilogram bone soup.Described two pot wall thickness thermal conductivity are poor, and soup is not easy to evaporate, and raw material is not susceptible to chemistry with this halogen pot
Change.
3）By 40 grams of Yellow Fructus Gardeniae, 20 grams of spiceleaf, 15 grams of kaempferia galamga, 5 grams of Chinese prickly ash, 15 grams of yellow ginger, 5 grams of fructus amomi, garlic rice 50
Gram, that lemon is dry 8 grams, 8 grams of amomum viosum, 30 grams of fragrant citrus pericarp, 40 grams of celery, 30 grams of ginger are put into frying pan is off the pot with being stir-fried by a small fire, then
Load sachet after being smashed with beating crusher to tighten；4）120 grams of 250 grams of yellow rice wine, 40 grams of monosodium glutamate and refined salt and sachet are added
Small fire is endured 8 hours in halogen pot.
The embodiment of the present invention is above are only, but the design concept of the present invention is not limited thereto, it is all to utilize this
Conceive the change that unsubstantiality is carried out to the present invention, the behavior for invading the scope of the present invention all should be belonged to.
Claims (2)
- A kind of 1. preparation method of stew in soy sauce duck tongue, it is characterised in that：It comprises the following steps, and 1) thaw, duck tongue is first put into cold Hiding interior makes its softening, then the duck tongue of softening is put into the defrosting bucket for filling salt solution, it is thoroughly thawed, salt solution can accelerate ice Thawing, and will not breed bacteria；2) clean, duck tongue is put into boiling water to float to scald and pulled out, tears the epithelium impurity on duck tongue off Cleaning drains afterwards；3）Conditioning, by duck tongue be immersed in mass concentration be 2%-3% salt solution in, and use power for 250W-350W, the ultrasonication that frequency is 35kHz-45kHz -30 minutes 20 minutes are quiet by duck tongue after ultrasonication Cleaned up after putting 30-60 minutes；4）Pickle, the duck tongue after cleaning is put into the container for filling water, then adds preserved materials Carry out after pickling 30-50 minutes, then drained with warm water cleaning, the preserved materials by edible salt, ginger, green onion, cooking wine, chilli, Chinese prickly ash and pepper composition；5）Stew in soy sauce：Yellow bittern is put into halogen pot, after yellow bittern is boiled with big fire, places into the duck drained Tongue, then use instead and be boiled with soft fire, the time control being boiled with soft fire is in 40-50 minutes；6）Packaging, by the good duck tonguing row vacuum packet of stew in soy sauce Dress, it is finished product to carry out again after packaging after high-temperature sterilization processing.
- A kind of 2. preparation method of stew in soy sauce duck tongue as claimed in claim 1, it is characterised in that：The step 5）It is described in stew in soy sauce Yellow thick gravy, by weight, it include 30-40 grams of Yellow Fructus Gardeniae, 20-30 grams of spiceleaf, 10-15 grams of kaempferia galamga, 5-8 grams of Chinese prickly ash, 10-15 grams of yellow ginger, 5-6 grams of fructus amomi, 40-50 grams of garlic rice, lemon are dry 8-10 grams, 5-8 grams of amomum viosum, 30-40 grams of fragrant citrus pericarp, 30-40 grams of celery, 30-40 grams of ginger, 200-250 grams of yellow rice wine, 50-60 grams of rapeseed oil, 30-40 grams of oil curry, monosodium glutamate 40- 1.8-2.2 kilograms of 50 grams, 100-120 grams of refined salt and bone soup.
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| CN201711094740.6A CN107865325A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce duck tongue |
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| CN201711094740.6A CN107865325A (en) | 2017-11-09 | 2017-11-09 | A kind of preparation method of stew in soy sauce duck tongue |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
| CN108719921A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of black tea marinated food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088380A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Process of preparing yellow salty sauce for making pot-stewed meat dish |
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
-
2017
- 2017-11-09 CN CN201711094740.6A patent/CN107865325A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101088380A (en) * | 2006-06-16 | 2007-12-19 | 窦玉杰 | Process of preparing yellow salty sauce for making pot-stewed meat dish |
| CN104187797A (en) * | 2014-07-11 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Processing technology for salted goose |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552488A (en) * | 2018-04-23 | 2018-09-21 | 林晓玲 | The preparation method and products thereof of instant Fresh Grade Breast |
| CN108719921A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of black tea marinated food |
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