CN102188013A - Manufacturing method of spicy chicken - Google Patents
Manufacturing method of spicy chicken Download PDFInfo
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- CN102188013A CN102188013A CN2010101198488A CN201010119848A CN102188013A CN 102188013 A CN102188013 A CN 102188013A CN 2010101198488 A CN2010101198488 A CN 2010101198488A CN 201010119848 A CN201010119848 A CN 201010119848A CN 102188013 A CN102188013 A CN 102188013A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 26
- 241000411851 herbal medicine Species 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 19
- 240000005856 Lyophyllum decastes Species 0.000 claims description 19
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000008157 edible vegetable oil Substances 0.000 claims description 9
- 239000007921 spray Substances 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 8
- 239000000498 cooling water Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 241000234282 Allium Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 4
- 244000062250 Kaempferia rotunda Species 0.000 claims description 4
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000000284 extract Substances 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 210000000038 chest Anatomy 0.000 claims description 2
- 235000013312 flour Nutrition 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 239000000047 product Substances 0.000 claims 4
- 240000004160 Capsicum annuum Species 0.000 claims 3
- 238000004140 cleaning Methods 0.000 claims 3
- 241000628997 Flos Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 claims 1
- 230000011218 segmentation Effects 0.000 claims 1
- 239000006228 supernatant Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000009461 vacuum packaging Methods 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 102000008186 Collagen Human genes 0.000 abstract description 2
- 108010035532 Collagen Proteins 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 229920001436 collagen Polymers 0.000 abstract description 2
- 239000000084 colloidal system Substances 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000011132 hemopoiesis Effects 0.000 abstract description 2
- 230000028327 secretion Effects 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 229960002504 capsaicin Drugs 0.000 abstract 1
- 235000017663 capsaicin Nutrition 0.000 abstract 1
- 230000007812 deficiency Effects 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 4
- 235000015228 chicken nuggets Nutrition 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 230000026676 system process Effects 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a manufacturing method of spicy chicken. The spicy chicken is stir-fried from decocted Chinese herbal medicine liquor and seasonings, so as to greatly enhance the nutrition, remove fishy smell and increase the weight. The spicy chicken is subjected to vacuum packaging twice, so that the spicy chicken is safe and stable and can be conveniently stored for a long time. Under the action of high temperature, the content of capsaicin is reduced, and the content of vitamins is increased, so that people have a pleasant mouthfeel, thereby accelerating the secretion of saliva and promoting the appetite. Trace amounts of saccharides, amino acids and colloid in chicken meat generate Maillard reaction at high temperature, and generate unique fragrance and nutritive ingredients such as collagen and the like. The vacuum-preserved spicy chicken has a unique spicy taste and rich nutritional and nourishing values, thereby being a good health-care product for hematopoiesis and deficiency treatment for human bodies.
Description
Technical field
The present invention relates to a kind of preparation method of copying the system chicken, relate in particular to a kind of preparation method of deep fried chicken cube with chili.
Background technology
The vacuum freshness retaining deep fried chicken cube with chili is one of the favorite delicious meat products of people and dish that goes with wine of often eating, the preparation method of present vacuum freshness retaining deep fried chicken cube with chili is roasting by spray basically, give and boiling or oily excessively, steps such as the system of copying is fresh-keeping are formed, in preservation process, need special technology, could guarantee the local flavor and the safety and sanitation of product, in copying the system process, need to add the flavouring batching of various Chinese herbal medicine boiling feed liquids, to regulate the taste and the nutrition of main body, but some makes the dish product of spatchcock chicken, the taste of tasting is poor, be of low nutritive value, quality does not ensure, can not store, and does not satisfy social demand.
Summary of the invention
It is good to the purpose of this invention is to provide a kind of mouthfeel, is of high nutritive value the preparation method of a kind of deep fried chicken cube with chili of product safety health.To achieve these goals, the technical scheme taked of the present invention is to include following steps:
(1) all clear thorax chicken more than a year that will grow, spray is roasting rapidly the chicken body with flame gun, makes its surface disinfection remove the wadding hair, and chicken body surface skin is shunk rapidly, so that piecemeal does not connect cutter.
(2) will spray chicken body after roasting, and clean evenly piecemeal of back, and give with boiling water and boil time 10-30 minute, or it is standby to cross oil time 5-25 minute with edible oil.
(3), go its benevolence standby with the chilli piecewise uniform.
(4) Chinese herbal medicine after will be comprehensive adds poach, and to make feed liquid standby, and the boiling time is 30-60 minute.
(5) standby raw material flavouring is copied system, copy 20-35 minute system time, the cold of then its product being dried in the air under aseptic condition.
(6) the cool product that will dry in the air carries out twice packing of vacuum, vacuum packaging for the first time is certain resistance to be arranged when stabbing freshness protection package under having the chicken nugget of spur and the setting carried out is packed, carrying out the second time vacuum-packed, freshness protection package is not sustained damage and better fresh-keeping.
(7) carry out high temperature sterilization at 119 ℃-126 ℃ after twice packing of vacuum, kept 30-50 minute, play the cold water cooling then, and make the retort water level, and beat back-pressure when putting cooling water, pressure keeps 1.5-3kg, make cooling water discharge retort rapidly, sterilization finishes, and taking out product promptly is finished product.
Chinese herbal medicine and flavouring are made by following proportion raw material by weight.
Edible oil 4700-5500 part chilli 1500-2500 part
Sweet peppery 2000-3000 part edible salt 1000-1500 part
Soy sauce 1000-1500 part cooking wine 1100-1600 part
Monosodium glutamate 500-600 part chickens' extract 500-600 part
Green onion powder 200-300 part ginger powder 250-350 part
Garlic powder 200-300 part pepper powder 250-350 part
The big little fennel 20-40 of fennel 30-50 part part Chinese prickly ash 15-30 part
Chinese cassia tree 25-35 part cloves 10-25 part galingal 20-35 part
White bandit 10-25 part meat bandit 20-30 part kaempferia galamga 15-25 part
The husky benevolence 15-25 of tsaoko 20-35 part part spiceleaf 10-20 part
The fragrant husky 10-20 part dried orange peel 5-20 part of red bandit 5-20 part
The Chinese herbal medicine feed liquid that boiling is standby, the Chinese herbal medicine after comprehensive, water by the mass fraction proportioning is:
Chinese herbal medicine 1.5-2.5 part after comprehensive, 100 parts in water
The optimum weight proportioning of said herbal medicine and flavouring is:
2500 parts of 2300 portions of sweet fermented flour sauces of 5000 parts of chillis of edible oil
1400 parts of 1250 portions of cooking wine of 1200 portions of soy sauce of edible salt
250 parts in 550 portions of green onions of 550 portions of chickens' extracts of monosodium glutamate powder
300 parts of 250 portions of pepper powders of 300 parts of garlic powder of ginger powder
20 parts in big 25 portions of Chinese prickly ashes of 35 parts little fennels of fennel
30 parts of 20 parts of galingals of 30 portions of cloves of Chinese cassia tree
20 parts of white 25 parts of kaempferia galamgas of 15 parts of meat bandits of bandit
15 parts of 20 portions of spiceleafs of 25 parts of husky benevolence of tsaoko
10 parts of 10 parts of fragrant husky 15 parts of dried orange peels of red bandit
The Chinese herbal medicine feed liquid that above-mentioned boiling is standby, comprehensively the Chinese herbal medicine after, the optimum weight proportioning of water are:
2 parts in Chinese herbal medicine after comprehensive, 100 parts in water
In the present embodiment, the standby Chinese herbal medicine feed liquid of above-mentioned boiling, 50 minutes boiling time, in the present embodiment, above-mentioned with boiling water give boiled 20 minutes or with edible oil cross oil 15 minutes; In the present embodiment, above-mentioned copying 25 minutes system time, in the present embodiment, above-mentioned vacuum packaging is vacuum-packed at twice, in the present embodiment, high temperature sterilization is carried out at 121 ℃ in above-mentioned twice vacuum-packed back, keeps 40 minutes, plays the cold water cooling then and makes the retort water level, beat back-pressure when putting cooling water then, pressure remains on 2kg, makes cooling water discharge retort rapidly, and sterilization finishes.
Compared with prior art, advantageous effect of the present invention is: perfect existing with chicken nugget, capsicum, the Chinese herbal medicine feed liquid, twice vacuum packaging etc., be applied to the manufacture craft of vacuum freshness retaining, adapt to batch production production, make this deep fried chicken cube with chili vacuum freshness retaining better adapt to the demand that modern people live, the more existing style of cooking spatchcock chicken of the vacuum freshness retaining deep fried chicken cube with chili of producing, the edible nourishing height is convenient and swift, safety is much cleaner, the purer deliciousness of taste, mouthfeel is fragrant peppery good to eat, few fat, Multivitamin, high protein, fragrant pungent uniqueness, appetizing nutrition and become moderns' meals good merchantable brand.The quality of made vacuum freshness retaining deep fried chicken cube with chili has had more obvious raising.
Use the preparation method of vacuum freshness retaining deep fried chicken cube with chili of the present invention, the Chinese herbal medicine feed liquid and the flavouring of utilization boiling are copied system, and its nutrition is heightened, and go the raw meat weightening finish.Twice vacuum packaging makes its safety and stability, and storage is long at one's leisure.Through action of high temperature, capsicim reduces, and vitamin strengthens, and makes the happiness of people's mouthfeel, accelerates the oral fluid secretion, and appetizing increases appetite.Colloid in carbohydrate goods and materials, amino acid and the chicken of trace produces Maillard reaction by action of high temperature, generates nutritions such as unique fragrance and collagen.The fragrant pungent of vacuum freshness retaining deep fried chicken cube with chili uniqueness, abundant nutritious tonifying is worth, and is the health-care good product that void is treated in human body hematopoiesis.
Claims (8)
1. the preparation method of a deep fried chicken cube with chili is characterized in that including following steps:
(1) will grow 1 year with supernatant thorax chicken, roasting the spray of chicken body rapidly with flame gun, make its surface disinfection and floss removing, and chicken body surface skin is shunk rapidly;
(2) will spray chicken body after roasting, all fair piecemeal after the cleaning, with boiling water give boil time 10-30 minute standby;
(3) go its benevolence standby with the chilli segmentation is all fair;
(4) Chinese herbal medicine after will be comprehensive adds poach, and to make feed liquid standby, 30-60 minute boiling time;
(5) standby raw material flavouring is copied system, copy 20-35 minute system time, then with its product, in the aseptic cold of drying in the air;
(6) the cool deep fried chicken cube with chili that will dry in the air carries out twice nice food of vacuum;
(7) carry out high temperature sterilization at 119 ℃-126 ℃ after twice packing of vacuum, kept 30-50 minute, play the cold water cooling then and make the retort water level, the comrade of putting cooling water then beats back-pressure, pressure discharges cooling water rapidly at 15-3kg, and taking out product promptly is finished product.
Chinese herbal medicine and flavouring are made by following proportion raw material by weight:
Edible oil 4700-5500 part chilli 1500-2500 part
Sweet peppery 2000-3000 part edible salt 1000-1500 part
Soy sauce 1000-1500 part cooking wine 1100-1600 part
Monosodium glutamate 500-600 part chickens' extract 500-600 part
Green onion powder 200-300 part ginger powder 250-350 part
Garlic powder 200-300 part pepper powder 250-350 part
The big little fennel 20-40 of fennel 30-50 part part Chinese prickly ash 15-30 part
Chinese cassia tree 25-35 part cloves 10-25 part galingal 20-35 part
White bandit 10-25 part meat bandit 20-30 part kaempferia galamga 15-25 part
The husky benevolence 15-25 of tsaoko 20-35 part part spiceleaf 10-20 part
The fragrant husky 10-20 part dried orange peel 5-20 part of red bandit 5-20 part
The Chinese herbal medicine feed liquid that boiling is standby, Chinese herbal medicine, water after comprehensive, proportioning is by weight: Chinese herbal medicine 1.5-2.5 part, 100 parts in water.
2. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that the described chicken body that will spray after roasting, all fair piecemeal after the cleaning, and the chicken body with spray after roasting, all fair piecemeal after the cleaning, it is standby to cross oil time 5-25 minute with edible oil.
3. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 and 2 is characterized in that described Chinese herbal medicine and flavouring weight proportion are:
2500 parts of 2300 portions of sweet fermented flour sauces of 5000 parts of chillis of edible oil
1400 parts of 1250 portions of cooking wine of 1200 portions of soy sauce of edible oil
250 parts in 550 portions of green onions of 550 portions of chickens' extracts of monosodium glutamate powder
300 parts of 250 portions of pepper powders of 300 parts of garlic powder of ginger powder
20 parts in big 25 portions of Chinese prickly ashes of 35 parts little fennels of fennel
30 parts of 20 parts of galingals of 30 portions of cloves of Chinese cassia tree
20 parts of white 25 parts of kaempferia galamgas of 15 parts of meat bandits of bandit
15 parts of 20 portions of spiceleafs of 25 parts of husky benevolence of tsaoko
10 parts of 10 parts of fragrant husky 15 parts of dried orange peels of red bandit.
4. the preparation method of a kind of deep fried chicken cube with chili according to claim 3 is characterized in that the Chinese herbal medicine feed liquid that described boiling is standby, and comprehensively after Chinese herbal medicine, water quality proportioning is: 2 parts in Chinese herbal medicine, 100 parts in water, the 50 minutes time of boiling feed liquid.
5. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 is characterized in that describedly, and the chicken body with spray after roasting cleans evenly piecemeal of back, gives the 20 minutes time of boiling with boiling water.
6. the preparation method of a kind of deep fried chicken cube with chili according to claim 2 is characterized in that describedly, and the chicken body with spray after roasting cleans evenly piecemeal of back, spends the 15 minutes time of oil with edible oil.
7. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 and 2, it is characterized in that described, with standby raw material flavouring in proportion weight copy system, copying the system time is 25 minutes.
8. the preparation method of a kind of deep fried chicken cube with chili according to claim 1 and 2, it is characterized in that described, twice vacuum-packed product carried out high temperature sterilization at 121 ℃, 40 minutes retention times, play the cold water cooling then and make the retort water level, beat back-pressure when putting cooling water, pressure remains on 2kg, makes cooling water discharge retort rapidly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101198488A CN102188013B (en) | 2010-03-04 | 2010-03-04 | Manufacturing method of spicy chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101198488A CN102188013B (en) | 2010-03-04 | 2010-03-04 | Manufacturing method of spicy chicken |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102188013A true CN102188013A (en) | 2011-09-21 |
| CN102188013B CN102188013B (en) | 2013-03-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101198488A Expired - Fee Related CN102188013B (en) | 2010-03-04 | 2010-03-04 | Manufacturing method of spicy chicken |
Country Status (1)
| Country | Link |
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| CN (1) | CN102188013B (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102835676A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for fragrant solomonseal rhizome lily chicken |
| CN103222629A (en) * | 2012-01-31 | 2013-07-31 | 刘春河 | Method for producing smoked spiced wild boar meat |
| CN103504269A (en) * | 2013-10-24 | 2014-01-15 | 湖南裕湘食品有限公司 | Spicy chicken condiment and preparation method thereof |
| CN103750357A (en) * | 2014-01-03 | 2014-04-30 | 李忠涛 | Production method for mutton food and mutton food |
| CN104997050A (en) * | 2015-07-30 | 2015-10-28 | 贵州开磷集团股份有限公司 | Spicy chicken and preparation method thereof |
| CN105054101A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Preserved vegetable spicy chicken and preparation method thereof |
| CN105054020A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Grey bean curd spicy chicken and preparation method thereof |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| CN107439904A (en) * | 2017-07-17 | 2017-12-08 | 广州市出团去信息科技有限公司 | A kind of thousand layers of cake preservation method of durian suitable for express transportation |
| CN108740823A (en) * | 2018-06-22 | 2018-11-06 | 湖南科技学院 | A kind of production method of Dong'an chicken |
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|---|---|---|---|---|
| CN1083249C (en) * | 1999-02-26 | 2002-04-24 | 张友会 | Method for cooking whole chicken |
| CN1316925C (en) * | 2004-12-17 | 2007-05-23 | 赵承懿 | Notoginseng carbonado |
| CN101438810A (en) * | 2007-11-19 | 2009-05-27 | 周辉 | Chicken with tea flavouring package |
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2010
- 2010-03-04 CN CN2010101198488A patent/CN102188013B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1083249C (en) * | 1999-02-26 | 2002-04-24 | 张友会 | Method for cooking whole chicken |
| CN1316925C (en) * | 2004-12-17 | 2007-05-23 | 赵承懿 | Notoginseng carbonado |
| CN101438810A (en) * | 2007-11-19 | 2009-05-27 | 周辉 | Chicken with tea flavouring package |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102366117A (en) * | 2011-10-20 | 2012-03-07 | 重庆鲁渝立强食品有限公司 | Processing technology of spicy chicken |
| CN103222629A (en) * | 2012-01-31 | 2013-07-31 | 刘春河 | Method for producing smoked spiced wild boar meat |
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102578612B (en) * | 2012-02-09 | 2013-12-18 | 贵州大学 | Method for producing spicy chicken product |
| CN102835676A (en) * | 2012-09-29 | 2012-12-26 | 辛海波 | Processing method for fragrant solomonseal rhizome lily chicken |
| CN103504269B (en) * | 2013-10-24 | 2014-10-22 | 湖南裕湘食品有限公司 | Spicy chicken condiment and preparation method thereof |
| CN103504269A (en) * | 2013-10-24 | 2014-01-15 | 湖南裕湘食品有限公司 | Spicy chicken condiment and preparation method thereof |
| CN103750357A (en) * | 2014-01-03 | 2014-04-30 | 李忠涛 | Production method for mutton food and mutton food |
| CN104997050A (en) * | 2015-07-30 | 2015-10-28 | 贵州开磷集团股份有限公司 | Spicy chicken and preparation method thereof |
| CN105054101A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Preserved vegetable spicy chicken and preparation method thereof |
| CN105054020A (en) * | 2015-07-30 | 2015-11-18 | 贵州开磷集团股份有限公司 | Grey bean curd spicy chicken and preparation method thereof |
| CN106071952A (en) * | 2016-06-24 | 2016-11-09 | 贵州梵净山农业高科技股份有限公司 | A kind of manufacture method of deep fried chicken cube with chili |
| CN107439904A (en) * | 2017-07-17 | 2017-12-08 | 广州市出团去信息科技有限公司 | A kind of thousand layers of cake preservation method of durian suitable for express transportation |
| CN108740823A (en) * | 2018-06-22 | 2018-11-06 | 湖南科技学院 | A kind of production method of Dong'an chicken |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102188013B (en) | 2013-03-27 |
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