CN108323706A - A kind of flavouring-soy-sauce roast duck and preparation method thereof - Google Patents
A kind of flavouring-soy-sauce roast duck and preparation method thereof Download PDFInfo
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- CN108323706A CN108323706A CN201711429142.XA CN201711429142A CN108323706A CN 108323706 A CN108323706 A CN 108323706A CN 201711429142 A CN201711429142 A CN 201711429142A CN 108323706 A CN108323706 A CN 108323706A
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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
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
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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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
The present invention relates to a kind of flavouring-soy-sauce roast ducks and preparation method thereof, the flavouring-soy-sauce roast duck includes 2000~3000g of Peking Stuffed Duck, 100~150g of 200~350g of feed liquid, 500~800g of filler and flavouring-soy-sauce, and the preparation method of the flavouring-soy-sauce roast duck includes the following steps：First Peking Stuffed Duck is pre-processed, it carries out injecting under feed liquid intra arterial injection and meat again, then knead-salting is carried out, filler is packed into inside duck again and carries out boiling, it is roasting finally to reuse charcoal brazier progress charcoal, obtain flavouring-soy-sauce roast duck, flavouring-soy-sauce roast duck of the present invention and preparation method thereof, due to using the method injected under feed liquid injection and meat, so that roast duck is tasty uniformly, mouthfeel is fresh, it is roasting that charcoal is carried out after cooking, not only remain the fragrance of filler, also the natural flavor of roast duck is showed, roast duck skin coke meat obtained is fragrant, delicate mouthfeel, it compacts, golden yellow color is bright and beautiful, and there is strong charcoal fragrance, and the nutrition of roast duck itself is not lost in.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of flavouring-soy-sauce roast duck and preparation method thereof.
Background technology
Traditional Roast duck production method is inflated to duck with air pump, and tracheae is filled in and kills duck knife-edge part, and duck whole body is allowed to expand, and is used
Hilt duck abdominal incision, strikes off double-legged dipteron, draws all internal organ and cleans up, duck is sling, is drained away the water, back and forth with filler
Duck inner cavity is wiped, caraway, ginger splices, mashed garlic, illiciumverum are put into, sealing is carried out to opening with duck tailpin, duck dipteron bottom is hooked with cured hook is burnt
Under, duck head is boiled clear water in circle, equably drenches with duck, its epidermis is allowed to tighten rapidly, and duck slightly drains away the water, and uses
Fan is blown can pour the severe edema due to hypofunction of the spleen for a moment, and the severe edema due to hypofunction of the spleen is several all over directly pouring with duck back and forth, and duck is linked into and is preheated to 230 DEG C
It burns in stove, burns 35-50 minutes.The characteristics of traditional Roast duck be it is now roasting now eat, the crisp meat tenderness of skin, but to refrigerate several days, then eat
With skin is not crisp, not now roasting flavor, home office and shops's consistent taste, unified dispatching is not utilized, using without existing after refrigeration
The original flavor of roasting roast duck.
Invention content
To solve the above problems, the present invention is intended to provide a kind of flavor that tasty uniform, skin coke meat perfume natural carbon is roasting
Sauce roast duck and preparation method thereof.
Purpose to realize the present invention, the technical solution adopted is that：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavor
Sauce roast duck includes 2000~3000g of Peking Stuffed Duck, 100~150g of 200~350g of feed liquid, 500~800g of filler and flavouring-soy-sauce,
The constituent and parts by weight of the feed liquid be：2~3 parts of salt, 5~8 parts of brown sugar, 4~7 parts of tomato juice, Conditions of Onion Juice 2~4
Part, 3~5 parts of Tabasco, 0.5~1.5 part of chickens' extract, 6~9 parts of soy sauce, 0.5~0.8 part of roast duck essence, 8~12 parts of rice wine and perfume
Expect 35~45 parts of water, the constituent and parts by weight of the filler are：10~15 parts of red onion, 8~12 parts of seaweed, Thirteen Spice
3~6 parts, 2~5 parts of mashed garlic, 2~5 parts of ginger splices, 12~16 parts of rice wine, 4~7 parts of lemon meat, 6~9 parts of apple grunt, Chinese prickly ash 2~3
Part, 2~4 parts of bubble green pepper, 8~13 parts of salt, 6~12 parts of tea oil and 2~5 parts of hotbed chives, the constituent and weight of the flavouring-soy-sauce
Number is：8~15 parts of persimmon sauce, 12~18 parts of honey, 6~10 parts of duck liver paste, 4~8 parts of thick chilli sauce, 3~6 parts of peanut butter and material
20~30 parts of liquid.
Preferably, the preparation method of the flavouring-soy-sauce roast duck specifically includes following steps：
1) is pre-processed：First by Peking Stuffed Duck unhairing, go internal organ, decaptitating, remove duck pawl and remove fore wing, then duck blood is allowed to dry
And moisture is dried after cleaning up, for use；
2) is injected：By the salt taken according to parts by weight, brown sugar, tomato juice, Conditions of Onion Juice, Tabasco, chickens' extract, soy sauce,
Roast duck essence, rice wine and spice water are made feed liquid and filter out wherein impurity after mixing, will from duck neck arteries by feed liquid
Feed liquid is injected in duck body, then feed liquid is injected uniformly inside duck, seals neck arteries and gently shakes duck；
3) knead-saltings：The duck for having injected honest material liquid is put into inside tumbler, feed liquid is added, at 4~8 DEG C
Under the conditions of, using 15~25min of tumbling, mode 3~5h of tumbling of 15~25min of interval, every 1h stir once, until
Feed liquid all absorbs；
4) boilings：By the red onion taken according to parts by weight, seaweed, Thirteen Spice, mashed garlic, ginger splices, rice wine, lemon meat,
Apple grunt, Chinese prickly ash, bubble green pepper, salt, tea oil and hotbed chives are placed into the inside for the duck for having pickled completion and make after mixing
It is sewed with toothpick, duck notch is put into inside food steamer upward, being steamed at 100~120 DEG C will be in duck after 45~60min
The filler in portion is poured out；
5) charcoals are roasting：The persimmon sauce taken according to parts by weight, honey, duck liver paste, thick chilli sauce, peanut butter and feed liquid are mixed
Flavouring-soy-sauce is made after closing uniformly, flavouring-soy-sauce is uniformly applied to using brush the duck after the completion of boiling outer surface and
Inner surface, then duck is placed on charcoal brazier grill, it is primary every 10~20min overturnings, until the exocuticle of duck bake to
Micro- coke, duck is well done, then by roast duck sabot, and it is spare to get flavouring-soy-sauce roast duck as dip that remaining flavouring-soy-sauce is filled dish.
Preferably, the ratio injected under intra arterial injection and meat in the preparation method step 1 of the flavouring-soy-sauce roast duck is 1:1~
2。
Preferably, the allocation proportion of feed liquid is 1~2 in preparation method step 2,3 and 5 of the flavouring-soy-sauce roast duck:1~2:
1。
Preferably, for the control of charcoal brazier temperature at 120~160 DEG C, charcoal is roasting in the preparation method step 5 of the flavouring-soy-sauce roast duck
Stove humid control is 32~36%.
Beneficial effects of the present invention are：Flavouring-soy-sauce roast duck of the present invention and preparation method thereof, due to using feed liquid injection and meat
The method of lower injection so that roast duck is tasty, and uniformly mouthfeel is fresh, carries out charcoal after cooking and bakes, not only remains the fragrance of filler,
Also the natural flavor of roast duck being showed, roast duck skin coke meat perfume obtained, compacts at delicate mouthfeel, and golden yellow color is bright and beautiful, and
With strong charcoal fragrance, and the nutrition of roast duck itself is not lost in.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, it is clear that
Described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based on the implementation in the present invention
Example, every other embodiment obtained by those of ordinary skill in the art without making creative efforts belong to
The scope of protection of the invention.
Embodiment 1
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavouring-soy-sauce roast duck includes
There are Peking Stuffed Duck 2500g, feed liquid 300g, filler 600g and the flavouring-soy-sauce 120g, the constituent and parts by weight of the feed liquid to be：
3 parts of salt, 6 parts of brown sugar, 5 parts of tomato juice, 3 parts of Conditions of Onion Juice, 4 parts of Tabasco, 1 part of chickens' extract, 7 parts of soy sauce, 0.6 part of roast duck essence,
40 parts of 10 parts of rice wine and spice water, the constituent and parts by weight of the filler are：13 parts of red onion, 10 parts of seaweed, 13
Fragrant 4 parts, 2 parts of mashed garlic, 2 parts of ginger splices, 15 parts of rice wine, 5 parts of lemon meat, 8 parts of apple grunt, 2 parts of Chinese prickly ash, 3 parts of bubble green pepper, 12 parts of salt,
3 parts of 10 parts of tea oil and hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：12 parts of persimmon sauce, 15 parts of honey, duck liver paste
25 parts of 6 parts, 6 parts of thick chilli sauce, 5 parts of peanut butter and feed liquid.
Embodiment 2
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavouring-soy-sauce roast duck includes
There are Peking Stuffed Duck 3000g, feed liquid 200g, filler 800g and the flavouring-soy-sauce 100g, the constituent and parts by weight of the feed liquid to be：
3 parts of salt, 5 parts of brown sugar, 7 parts of tomato juice, 2 parts of Conditions of Onion Juice, 5 parts of Tabasco, 0.5 part of chickens' extract, 9 parts of soy sauce, roast duck essence 0.5
Part, 12 parts of rice wine and 35 parts of spice water, the constituent and parts by weight of the filler are：15 parts of red onion, 8 parts of seaweed, ten
Three 6 parts of perfume, 2 parts of mashed garlic, 5 parts of ginger splices, 12 parts of rice wine, 7 parts of lemon meat, 6 parts of apple grunt, 3 parts of Chinese prickly ash, 2 parts of bubble green pepper, salt 13
Part, 6 parts of tea oil and 5 parts of hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：8 parts of persimmon sauce, 18 parts of honey, duck liver
30 parts of 6 parts of sauce, 8 parts of thick chilli sauce, 3 parts of peanut butter and feed liquid.
Embodiment 3
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavouring-soy-sauce roast duck includes
There are Peking Stuffed Duck 2000g, feed liquid 350g, filler 500g and the flavouring-soy-sauce 150g, the constituent and parts by weight of the feed liquid to be：
2 parts of salt, 8 parts of brown sugar, 4 parts of tomato juice, 4 parts of Conditions of Onion Juice, 3 parts of Tabasco, 1.5 parts of chickens' extract, 6 parts of soy sauce, roast duck essence 0.8
Part, 8 parts of rice wine and 45 parts of spice water, the constituent and parts by weight of the filler are：10 parts of red onion, 12 parts of seaweed, ten
Three fragrant 3 parts, 5 parts of mashed garlic, 2 parts of ginger splices, 16 parts of rice wine, 4 parts of lemon meat, 9 parts of apple grunt, 2 parts of Chinese prickly ash, 4 parts of bubble green pepper, 8 parts of salt,
2 parts of 12 parts of tea oil and hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：15 parts of persimmon sauce, 12 parts of honey, duck liver paste
20 parts of 10 parts, 4 parts of thick chilli sauce, 6 parts of peanut butter and feed liquid.
Embodiment 4
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavouring-soy-sauce roast duck includes
There are Peking Stuffed Duck 2000g, feed liquid 200g, filler 500g and the flavouring-soy-sauce 100g, the constituent and parts by weight of the feed liquid to be：
2 parts of salt, 5 parts of brown sugar, 4 parts of tomato juice, 2 parts of Conditions of Onion Juice, 3 parts of Tabasco, 0.5 part of chickens' extract, 6 parts of soy sauce, roast duck essence 0.5
Part, 8 parts of rice wine and 35 parts of spice water, the constituent and parts by weight of the filler are：10 parts of red onion, 8 parts of seaweed, 13
3 parts fragrant, 2 parts of mashed garlic, 2 parts of ginger splices, 12 parts of rice wine, 4 parts of lemon meat, 6 parts of apple grunt, 2 parts of Chinese prickly ash, 2 parts of bubble green pepper, 8 parts of salt, tea
2 parts of 6 parts of oil and hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：8 parts of persimmon sauce, 12 parts of honey, 6 parts of duck liver paste,
20 parts of 4 parts of thick chilli sauce, 3 parts of peanut butter and feed liquid.
Embodiment 5
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the flavouring-soy-sauce roast duck includes
There are Peking Stuffed Duck 3000g, feed liquid 350g, filler 800g and the flavouring-soy-sauce 150g, the constituent and parts by weight of the feed liquid to be：
3 parts of salt, 8 parts of brown sugar, 7 parts of tomato juice, 4 parts of Conditions of Onion Juice, 5 parts of Tabasco, 1.5 parts of chickens' extract, 9 parts of soy sauce, roast duck essence 0.8
Part, 12 parts of rice wine and 45 parts of spice water, the constituent and parts by weight of the filler are：15 parts of red onion, 12 parts of seaweed, ten
Three 6 parts of perfume, 5 parts of mashed garlic, 5 parts of ginger splices, 16 parts of rice wine, 7 parts of lemon meat, 9 parts of apple grunt, 3 parts of Chinese prickly ash, 4 parts of bubble green pepper, salt 13
Part, 12 parts of tea oil and 5 parts of hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：15 parts of persimmon sauce, 18 parts of honey, duck
30 parts of 10 parts of liver pat, 8 parts of thick chilli sauce, 6 parts of peanut butter and feed liquid.
The technical solution adopted by the present invention is：A kind of flavouring-soy-sauce roast duck and preparation method thereof, the system of the flavouring-soy-sauce roast duck
Preparation Method specifically includes following steps：
1) is pre-processed：First by Peking Stuffed Duck unhairing, go internal organ, decaptitating, remove duck pawl and remove fore wing, then duck blood is allowed to dry
And moisture is dried after cleaning up, for use；
2) is injected：By the salt taken according to parts by weight, brown sugar, tomato juice, Conditions of Onion Juice, Tabasco, chickens' extract, soy sauce,
Roast duck essence, rice wine and spice water are made feed liquid and filter out wherein impurity after mixing, will from duck neck arteries by feed liquid
Feed liquid is injected in duck body, then feed liquid is injected uniformly inside duck, seals neck arteries and gently shakes duck；
3) knead-saltings：The duck for having injected honest material liquid is put into inside tumbler, feed liquid is added, in 4 DEG C of condition
Under, using tumbling 25min, the mode tumbling 5h of interval 25min, every 1h stir once, until feed liquid all absorbs；
4) boilings：By the red onion taken according to parts by weight, seaweed, Thirteen Spice, mashed garlic, ginger splices, rice wine, lemon meat,
Apple grunt, Chinese prickly ash, bubble green pepper, salt, tea oil and hotbed chives are placed into the inside for the duck for having pickled completion and make after mixing
It is sewed with toothpick, duck notch is put into inside food steamer upward, steamed the filler inside duck at 120 DEG C after 45min
It pours out；
5) charcoals are roasting：The persimmon sauce taken according to parts by weight, honey, duck liver paste, thick chilli sauce, peanut butter and feed liquid are mixed
Flavouring-soy-sauce is made after closing uniformly, flavouring-soy-sauce is uniformly applied to using brush the duck after the completion of boiling outer surface and
Inner surface, then duck is placed on charcoal brazier grill, it is primary every 10~20min overturnings, until the exocuticle of duck bake to
Micro- coke, duck is well done, then by roast duck sabot, and it is spare to get flavouring-soy-sauce roast duck as dip that remaining flavouring-soy-sauce is filled dish.
Wherein, the ratio injected under intra arterial injection and meat in the preparation method step 1 of the flavouring-soy-sauce roast duck is 1:2.
Wherein, the allocation proportion of feed liquid is 1 in preparation method step 2,3 and 5 of the flavouring-soy-sauce roast duck:2:1.
Wherein, the control of charcoal brazier temperature is at 120 DEG C in the preparation method step 5 of the flavouring-soy-sauce roast duck, charcoal brazier humidity
Control is 35%.
In the present invention, flavouring-soy-sauce roast duck of the present invention and preparation method thereof, due to what is injected under using feed liquid to inject and meat
Method so that roast duck is tasty, and uniformly mouthfeel is fresh, carries out charcoal after cooking and bakes, the fragrance of filler is not only remained, also by roast duck
Natural flavor show, roast duck skin coke meat perfume obtained, compacts at delicate mouthfeel, and golden yellow color is bright and beautiful, and with strong
Charcoal fragrance, and the nutrition of roast duck itself is not lost in.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (5)
1. a kind of flavouring-soy-sauce roast duck and preparation method thereof, it is characterised in that：The flavouring-soy-sauce roast duck includes Peking Stuffed Duck 2000
~3000g, 100~150g of 200~350g of feed liquid, 500~800g of filler and flavouring-soy-sauce, the constituent and weight of the feed liquid
Number is：2~3 parts of salt, 5~8 parts of brown sugar, 4~7 parts of tomato juice, 2~4 parts of Conditions of Onion Juice, 3~5 parts of Tabasco, chickens' extract 0.5~
35~45 parts of 1.5 parts, 6~9 parts of soy sauce, 0.5~0.8 part of roast duck essence, 8~12 parts of rice wine and spice water, the group of the filler
It is at ingredient and parts by weight：10~15 parts of red onion, 8~12 parts of seaweed, 3~6 parts of Thirteen Spice, 2~5 parts of mashed garlic, ginger splices 2~
5 parts, 12~16 parts of rice wine, 4~7 parts of lemon meat, 6~9 parts of apple grunt, 2~3 parts of Chinese prickly ash, 2~4 parts of bubble green pepper, 8~13 parts of salt,
2~5 parts of 6~12 parts of tea oil and hotbed chives, the constituent and parts by weight of the flavouring-soy-sauce are：8~15 parts of persimmon sauce, honey 12
20~30 parts of~18 parts, 6~10 parts of duck liver paste, 4~8 parts of thick chilli sauce, 3~6 parts of peanut butter and feed liquid.
2. a kind of flavouring-soy-sauce roast duck according to claim 1 and preparation method thereof, it is characterised in that：The flavouring-soy-sauce roast duck
Preparation method specifically include following steps：
1) is pre-processed：First by Peking Stuffed Duck unhairing, go internal organ, decaptitating, remove duck pawl and remove fore wing, then duck blood is allowed to dry and clear
Moisture is dried after wash clean, for use；
2) is injected：Salt, brown sugar, tomato juice, Conditions of Onion Juice, Tabasco, chickens' extract, soy sauce, the roast duck that will have been taken according to parts by weight
Essence, rice wine and spice water are made feed liquid and filter out wherein impurity after mixing, by feed liquid from duck neck arteries by feed liquid
It is injected in duck body, then feed liquid is injected uniformly inside duck, seals neck arteries and gently shakes duck；
3) knead-saltings：The duck for having injected honest material liquid is put into inside tumbler, feed liquid is added, in 4~8 DEG C of condition
Under, using 15~25min of tumbling, mode 3~5h of tumbling of 15~25min of interval, every 1h stir once, until feed liquid
All absorb；
4) boilings：By the red onion taken according to parts by weight, seaweed, Thirteen Spice, mashed garlic, ginger splices, rice wine, lemon meat, apple
Meat, Chinese prickly ash, bubble green pepper, salt, tea oil and hotbed chives are placed into the inside for the duck for having pickled completion and use tooth after mixing
Label sew, and duck notch is put into inside food steamer upward, and being steamed at 100~120 DEG C will be inside duck after 45~60min
Filler is poured out；
5) charcoals are roasting：The persimmon sauce taken according to parts by weight, honey, duck liver paste, thick chilli sauce, peanut butter and feed liquid are mixed equal
Flavouring-soy-sauce is made after even, flavouring-soy-sauce is uniformly applied to the outer surface of the duck after the completion of boiling and interior table using brush
Face, then duck is placed on charcoal brazier grill, it is primary every 10~20min overturnings, until the exocuticle of duck is baked to micro- coke,
Duck is well done, then by roast duck sabot, and it is spare to get flavouring-soy-sauce roast duck as dip that remaining flavouring-soy-sauce is filled dish.
3. a kind of flavouring-soy-sauce roast duck according to claim 1 and preparation method thereof, it is characterised in that：The flavouring-soy-sauce roast duck
Preparation method step 1 in the ratio injected under intra arterial injection and meat be 1:1~2.
4. a kind of flavouring-soy-sauce roast duck according to claim 1 and preparation method thereof, it is characterised in that：The flavouring-soy-sauce roast duck
Preparation method step 2,3 and 5 in feed liquid allocation proportion be 1~2:1~2:1.
5. a kind of flavouring-soy-sauce roast duck according to claim 1 and preparation method thereof, it is characterised in that：The flavouring-soy-sauce roast duck
Preparation method step 5 in charcoal brazier temperature control at 120~160 DEG C, charcoal brazier humid control is 32~36%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156746A (en) * | 2018-11-03 | 2019-01-08 | 山东鸿毅食品有限公司 | A kind of flavouring-soy-sauce roast duck and preparation method thereof |
| CN110179064A (en) * | 2019-05-30 | 2019-08-30 | 江西煌上煌集团食品股份有限公司 | A kind of preparation method of refrigerant roast duck |
| CN115486522A (en) * | 2022-08-31 | 2022-12-20 | 樱源有限公司 | Flavor sauce-outlet roast duck and preparation method thereof |
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Application publication date: 20180727 |