Duck meat products 696 cases

Author: Li Huiwen et al.
Publisher:
Publish Date: 2002-11-01
Features: This book collects a total of 696 varieties of duck meat products. Each food is primarily introduced with its raw material formula, process flow, production method, product characteristics or quality standards, and also includes some cooking methods. It is a popular, highly practical technical operational manual. The content includes: duck meat preserved, cured, smoked products, duck meat steamed, boiled, braised, stewed products, duck meat sauce, marinated, brined products, duck meat fried, stir-fried, roasted, fried products, duck wing, leg, foot products, duck internal organ products, etc. It can serve as a reference for leaders, technical personnel, and operators in the food processing industry, as well as for, those engaged in township enterprises and catering industries, and cooking enthusiasts from all walks of life.