CN102366120B - Spicy gizzard processing technology - Google Patents
Spicy gizzard processing technology Download PDFInfo
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- CN102366120B CN102366120B CN201110319959.8A CN201110319959A CN102366120B CN 102366120 B CN102366120 B CN 102366120B CN 201110319959 A CN201110319959 A CN 201110319959A CN 102366120 B CN102366120 B CN 102366120B
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- gizzard
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- soy sauce
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- 210000004317 gizzard Anatomy 0.000 title claims abstract description 26
- 238000005516 engineering process Methods 0.000 title claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 23
- 235000013555 soy sauce Nutrition 0.000 claims description 16
- 235000013547 stew Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 244000273928 Zingiber officinale Species 0.000 claims description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 7
- 235000008397 ginger Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 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
- 239000001390 capsicum minimum Substances 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
- 239000000843 powder Substances 0.000 claims description 4
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 3
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 244000157790 Buglossoides arvense Species 0.000 claims description 3
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 3
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims description 3
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 235000013736 caramel Nutrition 0.000 claims description 3
- 239000003086 colorant Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims description 3
- 238000005338 heat storage Methods 0.000 claims description 3
- 239000001702 nutmeg Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 239000003981 vehicle Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
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- 229960003786 inosine Drugs 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims 1
- 235000015090 marinades Nutrition 0.000 abstract 2
- 241001127714 Amomum Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241001071917 Lithospermum Species 0.000 abstract 1
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000013882 gravy Nutrition 0.000 description 4
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
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- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 230000000391 smoking effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
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- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a spicy gizzard processing technology. The spicy gizzard processing technology comprises processing steps, a preserving material formula and a marinade formula. The marinade formula comprises natural spices of cassia, fennel, anise, Chinese prickly ash, hot pepper, tsaoko amomum fruit, rhizoma kaempferiae, clove, mutmeg and lithospermum. The spicy gizzard processing technology has the advantage that preserving time and boiling time are long so that spices and quelites can permeate into gizzards, and thus spicy gizzards obtained by the spicy gizzard processing technology have the same internal taste and the external taste, retain unique spice fragrances, has a fragrant and heavy smell and a fresh, tender, spicy, hot, crisp, soft and tasty taste, and is convenient for being eaten by eaters in the open air or in travels.
Description
Technical field
The present invention relates to a kind of processing method of chicken cooked product, specifically a kind of processing technology of fragrant chicken with several spices gizzard.
Background technology
Chicken quality is delicate, and flavour is delicious, be rich in multiple proteins and other nutriment, and nutrition conversion ratio is high, is easy to a times absorption of human body utilization, has the muscle power of enhancing, and the effect improving the health, is one of important foodstuffs of the mankind.
In prior art, the preparation method of chicken cooked product is a lot, and as boiling, frying, cured, the halogen sauce roasted, salt down etc., special favor is had nothing in common with each other.Number of patent application 200910185161.1 discloses " a kind of processing method of fragrant chicken with several spices wing " the method and take chicken wings as major ingredient, with light soy sauce, salt, white sugar, white wine, garlic, ginger, Chinese prickly ash, capsicum, five-spice powder, monosodium glutamate, be condiment, through soaking, pickle, boil, smoking, process.This food taste is partially sweet, can not meet people's mouthfeel needs.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of fragrant chicken with several spices gizzard processing technology, produces a kind of fresh and tender sweet-smelling, and crisp continuous tasty and refreshing, the chicken's gizzard food that pleasant impression is without cease, so that diversified food to be provided to people, meets people's different needs.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of fragrant chicken with several spices gizzard processing technology, comprises procedure of processing, preserved materials formula and thick gravy formula, and its procedure of processing is:
A, select, clean, repair, weigh, check and accept heart, chicken's gizzard raw material,
B, pickle, chicken's gizzard is placed in pickling liquid and is soaked one minute, then put into curing container, finally residue pickling liquid is evenly drenched into container, then put into 1-4 ℃ of constant heat storage, after 6 hours, stir once, pickle 12 hours;
C, precook, with boiling water boiling 5 minutes, except deoiling end, watery blood;
D, stew in soy sauce, put into chicken's gizzard after thick gravy is boiled, and adds a cover the rear slow fire stew in soy sauce of using, and steam pressure is 0.1MPa, 100 ℃ of temperature, and stew in soy sauce 60 minutes, halogen material must recycle 5 times, and after stew in soy sauce completes, off the pot to put into materials vehicle cooling;
E, spice: allotment sesame oil or capsicum chilli oil, spice is even;
F, vacuum packaging, high temperature sterilization;
G, insulation check are incubated 7-10 and check afterwards round the clock under 37 ± 2 ℃ of conditions, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in.
The formula of the preserved materials wherein adopting in step b pickling process is comprised of following material and part by weight thereof according to chicken's gizzard weight: salt (1%), granulated sugar (1%), arabo-ascorbic acid are received (0.02%), cooking wine (1%), light-coloured vinegar (0.6%), pepper powder (0.3%), bruised ginger (0.5%), dried orange peel (0.2%), water (20%);
The formula of the thick gravy wherein adopting in steps d stew in soy sauce technique is comprised of following material and part by weight thereof by water weight: ginger (1.5%), cassia bark (0.5%), fennel (0.5%), anistree (0.5%), Chinese prickly ash (1%), capsicum (2%), vegetable oil (5%), salt (2%), granulated sugar (1%), monosodium glutamate (1%), cooking wine (1%), tsaoko (0.8%), three how (0.2%), cloves (0.05%), nutmeg (0.1%), Asian puccoon (0.1%), soy sauce (0.2%), inosine acid disodium (0.1%), Sodium guanylate (0.1%), caramel colorant (0.01-0.02%), its preparation method is that above-mentioned formula is packed to ligation with gauze or filter bag, adds poach system, water is micro-to boil 35 minutes, spreads out and is cooled to normal temperature.
The invention has the beneficial effects as follows and pickle with the boiling time longlyer, spices and condiment fully immerse in chicken's gizzard, and its taste is thought and acted in one and the same way, and spices kind is unique, and smell is aromatic, fresh and tender spicy, and crisp continuous tasty and refreshing, pleasant impression is without cease, edible in instant edible person and outdoor or travelling.
The specific embodiment
Below in conjunction with embodiment, the present invention will be further described.
1. make preserved materials: take food salt 2kg, granulated sugar 1.5kg, arabo-ascorbic acid and receive 20g, cooking wine 1kg, light-coloured vinegar 600g, pepper powder 300g, bruised ginger 500g, dried orange peel 200g, water 20kg, fully mix and mix thoroughly, make preserved materials.
2. make thick gravy: water intaking 100kg, ginger 1.5kg, cassia bark 500g, fennel 500g, anistree 500g, Chinese prickly ash 1kg, capsicum 2kg, vegetable oil 5kg, salt 2kg, granulated sugar 1kg, monosodium glutamate 1kg, cooking wine 1kg, tsaoko 800g, three be 200g, cloves 50g, nutmeg 100g, Asian puccoon 100g, soy sauce 200g, thuja acid disodium 50g, Sodium guanylate 50g, caramel colorant 5g how, with gauze or filter bag, pack ligation, boiling was spread out and is cooled to normal temperature after 35 minutes.
3. make fragrant chicken with several spices gizzard: selected freshly-slaughtered poultry gizzard 100kg, clean finishing, weigh, then pickle, chicken's gizzard is placed in pickling liquid in batches and is soaked one minute, put into again curing container in batches, finally residue pickling liquid is evenly drenched into container, then put into 4 ℃ of constant heat storages, after 6 hours, stir once, after 12 hours, take out, in boiling water, boil 15 minutes, except deoiling end, watery blood, then carry out stew in soy sauce, after being boiled, bittern puts into chicken's gizzard, add a cover the rear slow fire stew in soy sauce of using, steam pressure is 0.1MPa, 100 ℃ of temperature, stew in soy sauce 60 minutes, after stew in soy sauce completes, it is off the pot one by one that to put into materials vehicle cooling, blended pepper chilli oil again, spice is even, then vacuum packaging, high temperature sterilization, be incubated again check, under 37 ± 2 ℃ of conditions, be incubated 7-10 and check afterwards round the clock, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in.
Claims (1)
1. fragrant chicken with several spices gizzard processing technology, is characterized in that procedure of processing is as follows:
A, select, clean, repair, weigh, check and accept chicken's gizzard raw material;
B, pickle, chicken's gizzard is soaked one minute in batches in pickling liquid, then put into curing container in batches, finally residue pickling liquid is evenly drenched into container, then put into 1-4 ℃ of constant heat storage, after 6 hours, stir once, pickle 12 hours;
C, precook, with boiling water boiling 15 minutes, except deoiling end, watery blood;
D, stew in soy sauce, put into chicken's gizzard after bittern is boiled, and adds a cover slow fire stew in soy sauce, steam pressure between 0.05MPa-0.1MPa, 100 ℃ of temperature, stew in soy sauce 60 minutes, more off the pot one by one to put into materials vehicle cooling;
E, spice, allotment sesame oil or capsicum chilli oil, spice is even;
F, vacuum packaging, high temperature sterilization;
G, insulation check are incubated 7-10 and check afterwards round the clock under 37 ± 2 ℃ of conditions, reject swollen bag, the packaging products in boxes that will be up to the standards warehouse-in;
Described pickling liquid is to be comprised of following material and part by weight thereof according to chicken's gizzard weight: salt 1%, granulated sugar 1%, sodium isoascorbate 0.02%, cooking wine 1%, light-coloured vinegar 0.6%, pepper powder 0.3%, bruised ginger 0.5%, dried orange peel 0.2%, water 20%;
Described bittern is to be made by following material and part by weight thereof by water weight: ginger 1.5%, cassia bark 0.5%, fennel 0.5%, anistree 0.5%, Chinese prickly ash 1%, capsicum 2%, vegetable oil 5%, salt 2%, granulated sugar 1%, monosodium glutamate 1%, cooking wine 1%, tsaoko 0.8%, three how 0.2%, cloves 0.05%, nutmeg 0.1%, Asian puccoon 0.1%, soy sauce 0.2%, inosine acid disodium 0.1%, Sodium guanylate 0.1%, caramel colorant 0.01-0.02%; Its preparation method is that above-mentioned formula is packed to ligation with gauze or filter bag, adds poach system, water is micro-to boil 35 minutes, spreads out and is cooled to normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319959.8A CN102366120B (en) | 2011-10-20 | 2011-10-20 | Spicy gizzard processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110319959.8A CN102366120B (en) | 2011-10-20 | 2011-10-20 | Spicy gizzard processing technology |
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| Publication Number | Publication Date |
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| CN102366120A CN102366120A (en) | 2012-03-07 |
| CN102366120B true CN102366120B (en) | 2014-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201110319959.8A Expired - Fee Related CN102366120B (en) | 2011-10-20 | 2011-10-20 | Spicy gizzard processing technology |
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Families Citing this family (14)
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| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
| CN103564524A (en) * | 2013-10-24 | 2014-02-12 | 安徽工贸职业技术学院 | Production method of spring chicken |
| CN103948059B (en) * | 2014-05-07 | 2015-12-02 | 南通玉兔集团有限公司 | The preparation method of the fragrant duck's gizzard of a kind of tea |
| CN104783194A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Production process for spicy duck neck |
| CN104382065A (en) * | 2014-11-05 | 2015-03-04 | 安徽省百益食品有限公司 | Preparation method of spiced salt flavored gizzards |
| CN104799336A (en) * | 2015-05-14 | 2015-07-29 | 宿州市符离集刘老二烧鸡有限公司 | Pickled chilli chicken gizzard |
| CN104886636A (en) * | 2015-05-28 | 2015-09-09 | 桐城市牯牛背农业开发有限公司 | Spicy and hot chicken gizzards and preparation method thereof |
| CN106031521A (en) * | 2015-09-28 | 2016-10-19 | 吴艳 | Marinade preparing method |
| CN107095177A (en) * | 2017-04-10 | 2017-08-29 | 陈昕懿 | A kind of preparation method of spicy chicken gizzard |
| CN107373413A (en) * | 2017-07-13 | 2017-11-24 | 宁强县羌寨凤园食品有限责任公司 | The preparation method of Ningqiang chicken with chili |
| CN110495596A (en) * | 2018-05-18 | 2019-11-26 | 徐州惠农鸭业有限公司 | A kind of the halogen material formula and spicy duck heart preparation method of the spicy duck heart |
| CN109170623A (en) * | 2018-11-13 | 2019-01-11 | 四川白家食品产业有限公司 | A kind of instant bagged Benben chicken and preparation method thereof |
| CN110692942A (en) * | 2019-11-13 | 2020-01-17 | 贺树情 | Method for marinating chicken legs |
| CN112335844A (en) * | 2020-11-09 | 2021-02-09 | 仲恺农业工程学院 | A kind of preparation method of instant pigeon gizzard leisure product |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1196199A (en) * | 1998-05-07 | 1998-10-21 | 董以泉 | Chicken wing treated with sugar and preparation method thereof |
| CN101690593B (en) * | 2009-09-30 | 2012-05-09 | 合肥工业大学 | A kind of processing method of spicy chicken wings |
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