论文部分内容阅读
2003年10月,山东日照的刘维祥在长春“厚德福”熏酱食品加工厂学习了猪舌、拱嘴、猪肝、猪蹄;烧鸡、酱鸡杂、松花鸡腿;松花蛋肠、豆腐肠、小肚、双色肠等30多种食品的制作工艺及配方,回去后,便在当地开起了一家“厚德福”食品专卖店。他在“厚德福”总经理赵德方的指导下,采用“以特色菜打开销路”的经营方式,将“厚德福”丁香熏鸭作为主打产品进行重点宣传。该食品精选河北樱桃谷鸭为主要原料,经腌、酱、熏三个环节精制而成:在腌制过程中,一改传统的湿腌法为干腌法,将盐及各种调料、中草药翻炒后一部分塞入鸭肚中,一部分在处理过的鸭子身上进行揉搓,让料香味随着盐的溶化进入鸭肉中;由于鸭肉属中性肉,本身味道不浓,在酱制时,或将
In October 2003, Liu Weixiang from Shandong Rizhao studied pig tongue, arch mouth, pig liver and pig’s trotters in Changchun’s “thick Telford” smoked sauce food processing factory; chicken, Tofu intestine, tripe, bi-color intestine more than 30 kinds of food production process and formula, go back, they opened in the local “thick Telford ” food stores. Under the guidance of Zhao Defang, general manager of Houde Fu , he adopted the mode of operation of “opening up outlets with special dishes” and focused on “Houdefu” clove smoked duck as the main product. The food selection of Hebei Cherry Valley duck as the main raw material, the pickled, sauce, smoked three links refined: In the curing process, a change of the traditional wet pickled dry pickled law, the salt and all kinds of spices, After the stir-fry part of Chinese herbal medicine stuffed duck belly, part of the duck in the body to be rubbed, so that the material with the salt melt into the duck flavor; due to duck is a neutral meat, the taste is not strong, in the sauce When, or will