CN102293410A - 一种法式鸡扒的制作方法 - Google Patents
一种法式鸡扒的制作方法 Download PDFInfo
- Publication number
- CN102293410A CN102293410A CN2011102582003A CN201110258200A CN102293410A CN 102293410 A CN102293410 A CN 102293410A CN 2011102582003 A CN2011102582003 A CN 2011102582003A CN 201110258200 A CN201110258200 A CN 201110258200A CN 102293410 A CN102293410 A CN 102293410A
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- Prior art keywords
- chicken
- french
- sandwich
- preparation
- prepare
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 15
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 210000000038 chest Anatomy 0.000 claims description 28
- 238000002360 preparation method Methods 0.000 claims description 15
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 229940029982 garlic powder Drugs 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 8
- 239000001488 sodium phosphate Substances 0.000 claims description 8
- 239000013638 trimer Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000272201 Columbiformes Species 0.000 claims description 6
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 6
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 6
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 210000000845 cartilage Anatomy 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 6
- 235000005822 corn Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 6
- 240000009164 Petroselinum crispum Species 0.000 claims description 5
- 235000011197 perejil Nutrition 0.000 claims description 5
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000009938 salting Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 206010063560 Excessive granulation tissue Diseases 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (3)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2011102582003A CN102293410B (zh) | 2011-09-02 | 2011-09-02 | 一种法式鸡扒的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2011102582003A CN102293410B (zh) | 2011-09-02 | 2011-09-02 | 一种法式鸡扒的制作方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102293410A true CN102293410A (zh) | 2011-12-28 |
CN102293410B CN102293410B (zh) | 2013-04-03 |
Family
ID=45354292
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN2011102582003A Active CN102293410B (zh) | 2011-09-02 | 2011-09-02 | 一种法式鸡扒的制作方法 |
Country Status (1)
Country | Link |
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CN (1) | CN102293410B (zh) |
Cited By (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104172231A (zh) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | 红豆夹心鸡排及其制作方法 |
CN104489727A (zh) * | 2014-12-23 | 2015-04-08 | 河南省淇县永达食业有限公司 | 一种多维夹心鸡的制作方法 |
CN105815678A (zh) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | 一种柚子芝士雪花鸡球及其制作方法 |
CN107874146A (zh) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | 一种爆浆鸡排及其制备方法 |
CN109007643A (zh) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | 一种高钙脆骨鱼肉板及其生产方法 |
CN109007629A (zh) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | 一种高钙脆骨猪肉板及其制作方法 |
CN110419681A (zh) * | 2019-07-24 | 2019-11-08 | 山东凤祥股份有限公司 | 一种低温肉制品的制作方法及其应用 |
CN111713649A (zh) * | 2020-07-21 | 2020-09-29 | 上海勇盛体育管理有限公司 | 一种提高即食鸡胸肉品质的加工方法 |
CN111758912A (zh) * | 2020-08-10 | 2020-10-13 | 铭基食品有限公司 | 一种半鸡的工业化生产工艺 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009152579A1 (en) * | 2008-06-19 | 2009-12-23 | Smine Pty. Ltd. | Laminated meat product and process |
CN102106557A (zh) * | 2009-12-23 | 2011-06-29 | 河南省淇县永达食业有限公司 | 一种菜肉串及其制作方法 |
-
2011
- 2011-09-02 CN CN2011102582003A patent/CN102293410B/zh active Active
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009152579A1 (en) * | 2008-06-19 | 2009-12-23 | Smine Pty. Ltd. | Laminated meat product and process |
CN102106557A (zh) * | 2009-12-23 | 2011-06-29 | 河南省淇县永达食业有限公司 | 一种菜肉串及其制作方法 |
Cited By (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104172231A (zh) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | 红豆夹心鸡排及其制作方法 |
CN104172231B (zh) * | 2014-07-08 | 2016-05-11 | 山东惠发食品股份有限公司 | 红豆夹心鸡排及其制作方法 |
CN104489727A (zh) * | 2014-12-23 | 2015-04-08 | 河南省淇县永达食业有限公司 | 一种多维夹心鸡的制作方法 |
CN105815678A (zh) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | 一种柚子芝士雪花鸡球及其制作方法 |
CN107874146A (zh) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | 一种爆浆鸡排及其制备方法 |
CN109007643A (zh) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | 一种高钙脆骨鱼肉板及其生产方法 |
CN109007629A (zh) * | 2018-08-15 | 2018-12-18 | 雅安利涵商贸有限公司 | 一种高钙脆骨猪肉板及其制作方法 |
CN110419681A (zh) * | 2019-07-24 | 2019-11-08 | 山东凤祥股份有限公司 | 一种低温肉制品的制作方法及其应用 |
CN111713649A (zh) * | 2020-07-21 | 2020-09-29 | 上海勇盛体育管理有限公司 | 一种提高即食鸡胸肉品质的加工方法 |
CN111758912A (zh) * | 2020-08-10 | 2020-10-13 | 铭基食品有限公司 | 一种半鸡的工业化生产工艺 |
Also Published As
Publication number | Publication date |
---|---|
CN102293410B (zh) | 2013-04-03 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for making French braised chicken Effective date of registration: 20140821 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
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PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20150821 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
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PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for making French braised chicken Effective date of registration: 20150827 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
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Date of cancellation: 20160901 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
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PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for making French braised chicken Effective date of registration: 20160902 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
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PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
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Date of cancellation: 20170907 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Method for making French braised chicken Effective date of registration: 20170913 Granted publication date: 20130403 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2017990000838 |
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