Processing method of lemon-flavor duck crisp chips
The invention relates to a processing method of lemon-flavor duck crisp chips. The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following co...
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| creator | ZHU YONGZHI ZHENG CONGYANG |
| description | The invention relates to a processing method of lemon-flavor duck crisp chips. The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following components in parts by weight: 100 parts of cooking wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning, cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared pickling liquid for pickling, carrying out leaching, blow-drying and quick-freezing, carrying out vacuum frying on the frozen raw material, mixing the material with curry powder and spice powder |
| format | Patent |
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The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following components in parts by weight: 100 parts of cooking wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning, cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared pickling liquid for pickling, carrying out leaching, blow-drying and quick-freezing, carrying out vacuum frying on the frozen raw material, mixing the material with curry powder and spice powder</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2020</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201020&DB=EPODOC&CC=CN&NR=111789233A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20201020&DB=EPODOC&CC=CN&NR=111789233A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZHU YONGZHI</creatorcontrib><creatorcontrib>ZHENG CONGYANG</creatorcontrib><title>Processing method of lemon-flavor duck crisp chips</title><description>The invention relates to a processing method of lemon-flavor duck crisp chips. The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following components in parts by weight: 100 parts of cooking wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning, cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared pickling liquid for pickling, carrying out leaching, blow-drying and quick-freezing, carrying out vacuum frying on the frozen raw material, mixing the material with curry powder and spice powder</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2020</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAKKMpPTi0uzsxLV8hNLcnIT1HIT1PISc3Nz9NNy0ksyy9SSClNzlZILsosLlBIzsgsKOZhYE1LzClO5YXS3AyKbq4hzh66qQX58anFBYnJqXmpJfHOfoaGhuYWlkbGxo7GxKgBAMbQLAM</recordid><startdate>20201020</startdate><enddate>20201020</enddate><creator>ZHU YONGZHI</creator><creator>ZHENG CONGYANG</creator><scope>EVB</scope></search><sort><creationdate>20201020</creationdate><title>Processing method of lemon-flavor duck crisp chips</title><author>ZHU YONGZHI ; ZHENG CONGYANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN111789233A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2020</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZHU YONGZHI</creatorcontrib><creatorcontrib>ZHENG CONGYANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZHU YONGZHI</au><au>ZHENG CONGYANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Processing method of lemon-flavor duck crisp chips</title><date>2020-10-20</date><risdate>2020</risdate><abstract>The invention relates to a processing method of lemon-flavor duck crisp chips. The lemon-flavor duck crisp chips contain the following raw material components in parts by weight: 10000 parts of duck breast meat and 10000 parts of pickling liquid, wherein the pickling liquid contains the following components in parts by weight: 100 parts of cooking wine, 100-250 parts of table salt, 9-110 parts ofmonosodium glutamate, 70-85 parts of fresh ginger, 40-60 parts of green onion, 15-30 parts of anises, 20-40 parts of folia perillae acutae powder, 40-70 parts of fresh lemon slices and 8500-9500 partsof water. The processing method comprises the steps of selecting the fresh or frozen duck breast meat, carrying out cleaning, cutting the fresh or frozen duck breast meat into meat blocks, putting the meat blocks into the prepared pickling liquid for pickling, carrying out leaching, blow-drying and quick-freezing, carrying out vacuum frying on the frozen raw material, mixing the material with curry powder and spice powder</abstract><oa>free_for_read</oa></addata></record> |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Processing method of lemon-flavor duck crisp chips |
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