CN109221958A - A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl - Google Patents

A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl Download PDF

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Publication number
CN109221958A
CN109221958A CN201811167979.6A CN201811167979A CN109221958A CN 109221958 A CN109221958 A CN 109221958A CN 201811167979 A CN201811167979 A CN 201811167979A CN 109221958 A CN109221958 A CN 109221958A
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Prior art keywords
sauce
ultrasonic
chicken
pot
ultrasonic wave
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孟翼飞
尚丙龙
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Fuyang Shangyuan Food Co Ltd
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Fuyang Shangyuan Food Co Ltd
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Priority to CN201811167979.6A priority Critical patent/CN109221958A/en
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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
    • 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
    • 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
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • 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)
  • Meat, Egg Or Seafood Products (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a kind of novel marinating methods of Sauce flavor pot-stewed chicken pawl, belong to food processing technology field.Its marinating method includes the pretreatment of ultrasonic wave auxiliary, ultrasonic wave auxiliary is pickled, ultrasonic wave assists stew in soy sauce.A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl provided by the invention, compared with prior art, it has the advantage that compared with prior art, novel marinating method provided by the invention has the advantage that the infiltration that marinating method is simple, salting period is short, promotes halogen material, it is more tasty, certain tenderizing effects are generated to chicken feet simultaneously, sauce pot-stewed fowl is strong, improves the flavor and mouthfeel of chicken feet；Pot-stewed chicken pawl delicious meat of the present invention, chewiness, numb, peppery, fresh, fragrance is various, sauce is strong, chews rear left a lingering fragrance in one's mouth, enjoys endless aftertastes.

Description

A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl
Technical field
The invention discloses a kind of novel marinating methods of Sauce flavor pot-stewed chicken pawl, belong to food processing technology field.
Background technique
Chicken feet also known as the chicken palm, chicken claw, phoenix foot, are the claws of chicken, can be edible.Chicken feet is not named on the menu of gourmet Chicken feet, and referred to as chicken claw.The nutritive value of chicken feet is quite high, and rich in calcareous and collagen, blood can not only be softened more by eating Pipe, while there are beauty functions.Japanese scientific research personnel has found, can effectively inhibit high blood containing four kinds of protein components in chicken feet Pressure, can also enhance skin tension, smooth away wrinkles, have effects that beauty care.
But due to containing watery blood in chicken feet and having bilgy odour, retailer usually uses hydrogen peroxide, mistake in the prior art Hydrogen oxide or caustic soda impregnate chicken feet, although the chicken feet white color obtained is bright, fishy smell is also removed, in chicken feet Remaining hydrogen peroxide, hydrogen peroxide or caustic soda are larger to human injury.Application No. is 201410821669.7 patents of invention A kind of preparation method of chicken feet is disclosed, soaking and washing is carried out to chicken feet using Ozone Water, although its fishy smell removal effect is good, But during deodorization, the nutriment in chicken feet is destroyed, quality deterioration.
Cooked meats are the traditional a kind of meat products in China, refer to meat add in water the seasonings such as salt or soy sauce and One kind Cooked meat products made of spice cooks together are the important components of Traditional Chinese Meat Products, because its nutrition is rich Richness, unique flavor, convenient and efficient liking and favoring by the majority of consumers.
The distinctive paste flavor pot-stewed fowl chicken feet of tool how is made, is more complicated work together.Stewed meat products are processed Journey mainly includes seasoning, marinated and stew in soy sauce.Wherein pickle is the key that determine product quality, traditional pickling process technique salting period Long, the meat meat processed is harder, and be easy to cause microbial contamination；Prolonged halogen is mainly leaned in the tenderization of traditional product It boils to realize, however halogen boils time length and the yield rate of product is reduced, while causing very big energy consumption.
Summary of the invention
The purpose of the present invention is to solve in existing halogen meat technology use salting period it is long, pot-stewed chicken pawl quality and mouthfeel The unstable, technological deficiencies such as yield rate is low, provide a kind of novel marinating method of Sauce flavor pot-stewed chicken pawl.
The present invention is achieved by the following technical solutions: a kind of novel marinating method of Sauce flavor pot-stewed chicken pawl, halogen Method processed includes the pretreatment of ultrasonic wave auxiliary, ultrasonic wave auxiliary is pickled, ultrasonic wave assists stew in soy sauce, the specific steps are as follows:
(1) ultrasonic wave auxiliary pretreatment
Sanitary inspection of learning from else's experience is qualified, and without corrupt free from extraneous odour, frozen chicken paw of uniform size is put into ultrasonic cleaner, is added suitable Clear water is measured, is cleaned with ultrasonic cleaner, ultrasonic frequency 40kHz, power 800W, ultrasonic temperature is 50-60 DEG C, and ultrasound is extremely Chicken feet thaws completely, pulls out, and trimming chicken claw toenail after cutting off impurity and black connective, cleans again, removes the silt in chicken feet Blood will renew water in cleaning process, and constantly remove the offscum of water surface, pull ventilating and cooling out and drain stand-by；
(2) ultrasonic wave auxiliary is marinated
Curing agent is added by the 3-5% for handling chicken feet weight well, stirs evenly, pack sealing.It puts in people's ultrasonic cleaner and salts down System, 40 kHz of ultrasonic frequency, power 800W, ultrasonic temperature is 50-60 DEG C, 20-30 minutes ultrasonic.
(3) ultrasonic wave assists stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to chicken feet, first high fire is flooded completely, then literary Fire makes halogen soup keep boiling 15-20 minutes, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good chicken feet of stew in soy sauce takes the dish out of the pot rapidly, is transferred in clean ultrasonic cleaner, adds suitable halogen soup, ultrasonic wave auxiliary Stew in soy sauce 3-5 minutes, 40 kHz of ultrasonic frequency, power 800W, ultrasonic temperature was 50-60 DEG C, pulls out, drains, cools down, wraps Dress；
The formula of the halogen material are as follows: in terms of 1000g chicken feet, cortex cinnamomi 1-1.5g, star aniseed powder 1-2g, Chinese prickly ash end 1-3g, anise 15- It is 20g, fennel seeds 16-18g, spiceleaf 3-5g, cloves 5-7g, ginger 3-5g, lotus leaf 2-3g, nutmeg 1-2g, hawthorn 0.8-1.2g, big Soya-bean oil 70-90g, chilli 30-50g, salt 30-50g, white sugar 5-8g, light soy sauce 20-30g, soy sauce 15-25g, oyster sauce 20-30g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh cortex cinnamomi, star aniseed powder, Chinese prickly ash end, anise, fennel seeds, spiceleaf, Cloves, ginger, lotus leaf, nutmeg, hawthorn, plus suitable quantity of water impregnate 20 minutes, be added soybean oil, chilli, salt, white sugar, light soy sauce, Soy sauce, oyster sauce high fire boil 15 minutes, and it is halogen material packet that cooling, which is distributed into bag,.
Beneficial effects of the present invention: compared with prior art, novel marinating method provided by the invention has the advantage that Marinating method is simple, salting period is short, promotes the infiltration of halogen material, more tasty, while generating certain tenderization to chicken feet and making With sauce pot-stewed fowl is strong, improves the flavor and mouthfeel of chicken feet；Pot-stewed chicken pawl delicious meat of the present invention, chewiness, it is numb, peppery, fresh, fragrance is all Entirely, sauce is strong, chews rear left a lingering fragrance in one's mouth, enjoys endless aftertastes.
Specific embodiment
According to following embodiments, the present invention may be better understood.However, as it will be easily appreciated by one skilled in the art that real It applies specific material proportion, process conditions described in example and is merely to illustrate the present invention, it is clear that described embodiment is only A part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art Every other embodiment obtained without making creative work, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl, marinating method include that ultrasonic wave assists pretreatment, ultrasonic wave auxiliary Help marinated, ultrasonic wave auxiliary stew in soy sauce, the specific steps are as follows:
(1) ultrasonic wave auxiliary pretreatment
Sanitary inspection of learning from else's experience is qualified, and without corrupt free from extraneous odour, frozen chicken paw of uniform size is put into ultrasonic cleaner, is added suitable Clear water is measured, is cleaned with ultrasonic cleaner, ultrasonic frequency 40kHz, power 800W, ultrasonic temperature is 50 DEG C, ultrasound to chicken Pawl thaws completely, pulls out, and trimming chicken claw toenail after cutting off impurity and black connective, cleans again, removes the extravasated blood in chicken feet, To renew water in cleaning process, and constantly remove the offscum of water surface, pull ventilating and cooling out and drain stand-by；
(2) ultrasonic wave auxiliary is marinated
Curing agent is added by handle chicken feet weight well 3%, stirs evenly, pack sealing.It puts in people's ultrasonic cleaner and pickles, Ultrasonic frequency 40kHz, power 800W, ultrasonic temperature are 50 DEG C, ultrasound 20 minutes；
(3) ultrasonic wave assists stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to chicken feet, first high fire is flooded completely, then literary Fire makes halogen soup keep boiling 15 minutes, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good chicken feet of stew in soy sauce takes the dish out of the pot rapidly, is transferred in clean ultrasonic cleaner, adds suitable halogen soup, ultrasonic wave auxiliary Stew in soy sauce 3 minutes, 40 kHz of ultrasonic frequency, power 800W, ultrasonic temperature was 50 DEG C, pulls out, drains, cools down, packs；
The formula of the halogen material are as follows: in terms of 1000g chicken feet, cortex cinnamomi 1g, star aniseed powder 1g, Chinese prickly ash end 1g, anise 15g, fennel seeds 16g, spiceleaf 3g, cloves 5g, ginger 3g, lotus leaf 2g, nutmeg 1g, hawthorn 0.8g, soybean oil 70g, chilli 30g, salt 30g, White sugar 5g, light soy sauce 20g, soy sauce 15g, oyster sauce 20g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh cortex cinnamomi, star aniseed powder, Chinese prickly ash end, anise, fennel seeds, spiceleaf, Cloves, ginger, lotus leaf, nutmeg, hawthorn, plus suitable quantity of water impregnate 20 minutes, be added soybean oil, chilli, salt, white sugar, light soy sauce, Soy sauce, oyster sauce high fire boil 15 minutes, and it is halogen material packet that cooling, which is distributed into bag,.
Embodiment 2:
A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl, marinating method include that ultrasonic wave assists pretreatment, ultrasonic wave auxiliary Help marinated, ultrasonic wave auxiliary stew in soy sauce, the specific steps are as follows:
(1) ultrasonic wave auxiliary pretreatment
Sanitary inspection of learning from else's experience is qualified, and without corrupt free from extraneous odour, frozen chicken paw of uniform size is put into ultrasonic cleaner, is added suitable Clear water is measured, is cleaned with ultrasonic cleaner, ultrasonic frequency 40kHz, power 800W, ultrasonic temperature is 60 DEG C, ultrasound to chicken Pawl thaws completely, pulls out, and trimming chicken claw toenail after cutting off impurity and black connective, cleans again, removes the extravasated blood in chicken feet, To renew water in cleaning process, and constantly remove the offscum of water surface, pull ventilating and cooling out and drain stand-by；
(2) ultrasonic wave auxiliary is marinated
Curing agent is added by handle chicken feet weight well 5%, stirs evenly, pack sealing.It puts in people's ultrasonic cleaner and pickles, Ultrasonic frequency 40kHz, power 800W, ultrasonic temperature are 60 DEG C, ultrasound 30 minutes；
(3) ultrasonic wave assists stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to chicken feet, first high fire is flooded completely, then literary Fire makes halogen soup keep boiling 15-20 minutes, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good chicken feet of stew in soy sauce takes the dish out of the pot rapidly, is transferred in clean ultrasonic cleaner, adds suitable halogen soup, ultrasonic wave auxiliary Stew in soy sauce 5 minutes, ultrasonic frequency 40kHz, power 800W, ultrasonic temperature was 60 DEG C, pulls out, drains, cools down, packs；
The formula of the halogen material are as follows: in terms of 1000g chicken feet, cortex cinnamomi 1.5g, star aniseed powder 2g, Chinese prickly ash end 3g, anise 20g, fennel fruit Fragrant 18g, spiceleaf 5g, cloves 7g, ginger 5g, lotus leaf 3g, nutmeg 2g, hawthorn 1.2g, soybean oil 90g, chilli 50g, salt 50g, white sugar 8g, light soy sauce 30g, soy sauce 25g, oyster sauce 30g；
The modulator approach of the halogen material are as follows: by halogen material formula weigh cortex cinnamomi, star aniseed powder, Chinese prickly ash end, anise, fennel seeds, spiceleaf, Cloves, ginger, lotus leaf, nutmeg, hawthorn, plus suitable quantity of water impregnate 20 minutes, be added soybean oil, chilli, salt, white sugar, light soy sauce, Soy sauce, oyster sauce high fire boil 15 minutes, and it is halogen material packet that cooling, which is distributed into bag,.
Embodiment 3:
Traditional pot-stewed chicken pawl and 1-2 of the embodiment of the present invention are subjected to quality comparison, the primary evaluation using sensory evaluation scores as product refers to Mark.One subjective appreciation group being made of 10 people is comprehensive to the hardness of the said goods, color, flavour, fragrance progress sense organ respectively Scoring is closed, full marks are 100 points, and specific standards of grading are shown in Table 1.
The subjective appreciation standard of 1 Sauce flavor pot-stewed chicken pawl of table
Index Standards of grading Score value
Hardness Hardness is answered moderate, and greater hardness is not easy to bait and chew 25
Color Appearance yellowish red color has gloss, without blood red after incision 35
Flavour Halogen is aromatic strongly fragrant, and flavour has both, mouthfeel is tender refreshing 25
Fragrance Sauce pot-stewed fowl giving off a strong fragrance has the distinctive fragrance of spiced and stewed food 15
Appraisal result:
Index Embodiment 1 Embodiment 2 Traditional pot-stewed chicken pawl
Hardness 22.5 23.4 20.1
Color 32.8 33.6 29.2
Flavour 23.9 24.3 20.5
Fragrance 12.7 13.5 10.6
Comprehensive score 91.9 94.8 80.4
Conclusion: Sauce flavor pot-stewed chicken pawl of the invention is substantially better than traditional pot-stewed chicken pawl from organoleptic indicator, and flavor and mouthfeel are more It is good.
It is obvious to a person skilled in the art that the details that the present invention is not limited to the above embodiments, and without departing substantially from In the case where spirit or technology of the invention, the present invention can be realized in other specific forms.Which point therefore, no matter come from See, the present embodiments are to be considered as illustrative and not restrictive, the scope of the present invention by appended claims without It is that above description limits, it is intended that including all changes that fall within the meaning and scope of the equivalent elements of the claims in In the present invention.

Claims (3)

1. a kind of novel marinating method of Sauce flavor pot-stewed chicken pawl, which is characterized in that its marinating method includes that ultrasonic wave auxiliary is pre- Processing, ultrasonic wave auxiliary are pickled, ultrasonic wave assists stew in soy sauce, comprising the following steps:
(1) ultrasonic wave auxiliary pretreatment
Sanitary inspection of learning from else's experience is qualified, and without corrupt free from extraneous odour, frozen chicken paw of uniform size is put into ultrasonic cleaner, is added suitable Clear water is measured, is cleaned with ultrasonic cleaner, ultrasonic frequency 40kHz, power 800W, ultrasonic temperature is 50-60 DEG C, and ultrasound is extremely Chicken feet thaws completely, pulls out, and trimming chicken claw toenail after cutting off impurity and black connective, cleans again, removes the silt in chicken feet Blood will renew water in cleaning process, and constantly remove the offscum of water surface, pull ventilating and cooling out and drain stand-by；
(2) ultrasonic wave auxiliary is marinated
Curing agent is added by the 3-5% for handling chicken feet weight well, stirs evenly, pack sealing；It puts in people's ultrasonic cleaner and salts down System, 40 kHz of ultrasonic frequency, power 800W, ultrasonic temperature is 50-60 DEG C, 20-30 minutes ultrasonic；
(3) ultrasonic wave assists stew in soy sauce
A: being added to halogen material packet is prepared in advance in halogen pot, then add clear water and boil to chicken feet, first high fire is flooded completely, then literary Fire makes halogen soup keep boiling 15-20 minutes, and the oil slick for floating on halogen soup surface is skimmed during stew in soy sauce；
B: the good chicken feet of stew in soy sauce takes the dish out of the pot rapidly, is transferred in clean ultrasonic cleaner, adds suitable halogen soup, ultrasonic wave auxiliary Stew in soy sauce 3-5 minutes, 40 kHz of ultrasonic frequency, power 800W, ultrasonic temperature was 50-60 DEG C, pulls out, drains, cools down, wraps Dress.
2. a kind of novel marinating method of Sauce flavor pot-stewed chicken pawl as described in claim 1, which is characterized in that the halogen material is matched Side are as follows: in terms of 1000g chicken feet, cortex cinnamomi 1-1.5g, star aniseed powder 1-2g, Chinese prickly ash end 1-3g, anise 15-20g, fennel seeds 16- 18g, it spiceleaf 3-5g, cloves 5-7g, ginger 3-5g, lotus leaf 2-3g, nutmeg 1-2g, hawthorn 0.8-1.2g, soybean oil 70-90g, does Capsicum 30-50g, salt 30-50g, white sugar 5-8g, light soy sauce 20-30g, soy sauce 15-25g, oyster sauce 20-30g.
3. a kind of novel marinating method of Sauce flavor pot-stewed chicken pawl as described in claim 1 or claim 2, which is characterized in that The modulator approach of the halogen material are as follows: weigh cortex cinnamomi, star aniseed powder, Chinese prickly ash end, anise, fennel seeds, spiceleaf, fourth by halogen material formula Perfume, ginger, lotus leaf, nutmeg, hawthorn plus suitable quantity of water are impregnated 20 minutes, and soybean oil, chilli, salt, white sugar, light soy sauce, fermented soya beans, salted or other wise is added Oil, oyster sauce high fire boil 15 minutes, and it is halogen material packet that cooling, which is distributed into bag,.
CN201811167979.6A 2018-10-08 2018-10-08 A kind of novel marinating method of Sauce flavor pot-stewed chicken pawl Pending CN109221958A (en)

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CN110720597A (en) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 Storage method of sauced duck necks
CN113662146A (en) * 2020-05-13 2021-11-19 杨莹 Flavored crisp and fragrant chicken feet
CN114287468A (en) * 2021-12-15 2022-04-08 安徽习平禹祥农业科技有限公司 Fresh-keeping method of green sauced and marinated poultry meat product
CN115553431A (en) * 2022-09-28 2023-01-03 四川农业大学 Low-temperature ultrasonic-assisted sauced marinating method for pork

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张昕，等，: "超声波解冻对鸡胸肉品质的影响", 《食品科学》 *
王进青: "超声波辅助酱卤鸡爪腌制工艺的优化", 《中国调味品》 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110720597A (en) * 2019-11-19 2020-01-24 怀化市明友食品有限责任公司 Storage method of sauced duck necks
CN113662146A (en) * 2020-05-13 2021-11-19 杨莹 Flavored crisp and fragrant chicken feet
CN114287468A (en) * 2021-12-15 2022-04-08 安徽习平禹祥农业科技有限公司 Fresh-keeping method of green sauced and marinated poultry meat product
CN115553431A (en) * 2022-09-28 2023-01-03 四川农业大学 Low-temperature ultrasonic-assisted sauced marinating method for pork

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