CN102613464B - Mushroom and chicken porridge and preparation method thereof - Google Patents
Mushroom and chicken porridge and preparation method thereof Download PDFInfo
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- CN102613464B CN102613464B CN201210074238XA CN201210074238A CN102613464B CN 102613464 B CN102613464 B CN 102613464B CN 201210074238X A CN201210074238X A CN 201210074238XA CN 201210074238 A CN201210074238 A CN 201210074238A CN 102613464 B CN102613464 B CN 102613464B
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 41
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 40
- 235000021395 porridge Nutrition 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 60
- 235000014347 soups Nutrition 0.000 claims abstract description 53
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 39
- 239000012535 impurity Substances 0.000 claims abstract description 21
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 18
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 18
- 235000005822 corn Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims description 33
- 235000009566 rice Nutrition 0.000 claims description 33
- 238000004659 sterilization and disinfection Methods 0.000 claims description 21
- 239000003995 emulsifying agent Substances 0.000 claims description 18
- 240000008042 Zea mays Species 0.000 claims description 16
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 14
- 240000006394 Sorghum bicolor Species 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 10
- 235000000346 sugar Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- -1 sucrose ester Chemical class 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 7
- 244000251953 Agaricus brunnescens Species 0.000 claims description 6
- 208000010392 Bone Fractures Diseases 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 239000000155 melt Substances 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 abstract description 2
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 abstract description 2
- 239000000686 essence Substances 0.000 abstract description 2
- 210000004209 hair Anatomy 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 229940045997 vitamin a Drugs 0.000 abstract description 2
- 241000209149 Zea Species 0.000 abstract 2
- 208000003643 Callosities Diseases 0.000 abstract 1
- 206010020649 Hyperkeratosis Diseases 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 28
- 240000004160 Capsicum annuum Species 0.000 description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 9
- 235000020095 red wine Nutrition 0.000 description 9
- 241001330002 Bambuseae Species 0.000 description 4
- 241000209072 Sorghum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000021307 Triticum Nutrition 0.000 description 4
- 229910001651 emery Inorganic materials 0.000 description 4
- 239000004744 fabric Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Abstract
The invention relates to mushroom and chicken porridge and a preparation method thereof. According to the invention, the raw materials used in the mushroom and chicken porridge are natural raw and auxiliary materials without any chemical additive or essences, spices and the like; corn dregs used in the mushroom and chicken porridge are selected from high-quality sticky corns planted in the northeast of China, are unique in mouth feel and fresh and smooth; as a mushroom water solution and chicken soup which are prepared by treating mushrooms and chickens are added to a soup pot, the nutritive values are fully displayed, and the natural flavor of the mushroom and chicken porridge is guaranteed; chicken breasts, of which impurities, such as anadesma and crushbone are removed, are used as theraw materials, are fresh and tender and are one of the meats with the highest protein content, are low in fat content and high in vitamin A content at the same time, keep skins, skeletons, teeth and hairs to grow healthily, and has rich nutrition; the raw material mushroom is also nutritive health food with high protein and low fat and has high medicinal value; and as the mushroom and chicken porridge is rotated and sterilized at high temperature, the mushroom and chicken porridge is ensured to be uniform in density.
Description
Technical field
The present invention relates to a kind of chicken porridge with champignon and production method thereof, belong to food processing technology field.
Background technology
A feast for the eyes, the very different but mouthfeel overwhelming majority of mixed congee product is take sweet taste as main in the market, other tastes seldom, the taste that how to enrich the mixed congee product satisfies the requirement of part consumer seeking new thoughts, therefore the concept of salted porridge occurred, but the in process of production correlative nutritive value loss of existing salted porridge, its local flavor also change in process, can not embody the natural flavour mountaineous of material, this trend for present naturalization of pursuit local flavor fails to agree.
Summary of the invention
The present invention is directed to defects, purpose is to provide a kind of raciness, the chicken porridge with champignon that is of high nutritive value and production method thereof.
The technical solution used in the present invention is for this reason: each material composition of the present invention and weight ratio are as follows:
Glutinous rice 4 ~ 7%
Wheat benevolence 3 ~ 8%
Corn quarrel 0.5 ~ 3%
Sorghum rice 0.5 ~ 2.5%
Chicken 3 ~ 6%
Mushroom fourth 0.2 ~ 2.0%
Salt 0.4 ~ 1.5%
Chickens' extract 0.1 ~ 0.5%
Yellow rice wine 0.5 ~ 2.2%
Emulsifying agent 0.05 ~ 0.1%
Five-spice powder 0.001 ~ 0.005%
White granulated sugar 0.1 ~ 0.5%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.1 ~ 0.2% of raw material.
Emulsifying agent of the present invention is sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1 ~ 2 hour with cold water soak and drain away the water for subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove the impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 3 ~ 10 minutes drains away the water after the cooling for subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn are cut sub: elutriation mixed approximately 3 ~ 8 minutes in two to three batches one rice washers that coexist with dividing behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, and is for subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are for subsequent use;
5) slack tank sterilization;
6) join soup: injected water in proportion in the sugar dissolving kettle, open the vapour heating, pouring batching into sugar dissolving kettle to each batching all melts, then mushroom water for subsequent use and chicken soup adding are joined in the slaughterhouse to proportion requirement, be heated to 70 ~ 90 ℃, the soup for preparing is pumped in the storage soup bucket, and storage soup bucket arranges attemperator, guarantees that Tang Wen is at 70 ~ 90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add equably the soup for preparing in the tank;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water for subsequent use.
Of the present invention 5) in the step, adopt for subsequent use behind the disinfection with hot water more than 82 ℃.
Of the present invention 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Of the present invention 9) in the step, 120 ~ 125 ℃ of lower rotation sterilizations 30 ~ 60 minutes.
Emulsifying agent of the present invention is sucrose ester.
Advantage of the present invention is: 1, this product is raw materials used, is the pure natural raw and auxiliary material, absolutely not chemical addition agent and essence and flavoring agent etc.; 2, the used corn quarrel of this product is selected from northeast high-quality glutinous corn, and mouthfeel is unique, and is pure and fresh smooth; 3, used extra dry red wine pimento fourth in this product makes product color abundant, more attracts eyeball; 4, the mushroom aqueous solution that produces after the used mushroom of this product and chicken are processed and chicken soup water are added to joins in the slaughterhouse, and nutritive value is fully excavated, and has guaranteed the pure natural property of this product special flavour; 5, raw material adopts the chicken breast meat of impurity such as removing manadesma, broken bone, and is Fresh ﹠ Tender in Texture, is one of the highest meat of protein content, and fat content is low simultaneously, and vitamin A content is high, keeps skin, bone, tooth, hair healthy growth, nutritious; 6, the raw material mushroom also is the nutritional health food of high protein and low fat, and the medical value of mushroom is high.Polysaccharide in the mushroom can strengthen cell immunocompetent, the growth of inhibition cancer cell; Fatty institute fatty acids in the mushroom is useful with blood fat to human body; 7, product guarantees that through the High Temperature Rotating sterilization this product content thing is rare thick even.
The specific embodiment
Embodiment 1:
Each material composition of the present invention and weight ratio are as follows:
Glutinous rice 7%
Wheat benevolence 3%
Corn quarrel 3%
Sorghum rice 2.5%
Chicken 3%
Mushroom fourth 0.2%
Salt 1.5%
Chickens' extract 0.1%
Yellow rice wine 2.2%
Emulsifying agent 0.1%
Five-spice powder 0.001%
White granulated sugar 0.5%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.1% of raw material.
Emulsifying agent of the present invention is sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 2 hours with cold water soak and drain away the water for subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove the impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 3 minutes drains away the water after the cooling for subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn are cut sub: elutriation mixed approximately 8 minutes in two to three batches one rice washers that coexist with dividing behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, and is for subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are for subsequent use;
5) slack tank sterilization;
6) join soup: injected water in proportion in the sugar dissolving kettle, open the vapour heating, pouring batching into sugar dissolving kettle to each batching all melts, then mushroom water for subsequent use and chicken soup adding are joined in the slaughterhouse to proportion requirement, be heated to 70 ℃, the soup for preparing is pumped in the storage soup bucket, and storage soup bucket arranges attemperator, guarantees that Tang Wen is at 70 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add equably the soup for preparing in the tank;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water for subsequent use.
Described 5) in the step, adopt for subsequent use behind the disinfection with hot water more than 82 ℃.
Described 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Described 9) in the step, 120 ℃ of lower rotation sterilizations 60 minutes.
Described emulsifying agent is sucrose ester.
Embodiment 2:
Each material composition of the present invention and weight ratio are as follows:
Glutinous rice 4%
Wheat benevolence 8%
Corn quarrel 0.5%
Sorghum rice 0.5%
Chicken 6%
Mushroom fourth 2.0%
Salt 0.4%
Chickens' extract 0.5%
Yellow rice wine 0.5%
Emulsifying agent 0.05%
Five-spice powder 0.005%
White granulated sugar 0.1%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.2% of raw material.
Emulsifying agent of the present invention is sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1 hour with cold water soak and drain away the water for subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove the impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 10 minutes drains away the water after the cooling for subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn are cut sub: elutriation mixed approximately 3 minutes in two to three batches one rice washers that coexist with dividing behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, and is for subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are for subsequent use;
5) slack tank sterilization;
6) join soup: injected water in proportion in the sugar dissolving kettle, open the vapour heating, pouring batching into sugar dissolving kettle to each batching all melts, then mushroom water for subsequent use and chicken soup adding are joined in the slaughterhouse to proportion requirement, be heated to 90 ℃, the soup for preparing is pumped in the storage soup bucket, and storage soup bucket arranges attemperator, guarantees that Tang Wen is at 90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add equably the soup for preparing in the tank;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water for subsequent use.
Described 5) in the step, adopt for subsequent use behind the disinfection with hot water more than 82 ℃.
Described 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Described 9) in the step, 125 ℃ of lower rotation sterilizations 30 minutes.
Described emulsifying agent is sucrose ester.
Embodiment 3:
Each material composition of the present invention and weight ratio are as follows:
Glutinous rice 6%
Wheat benevolence 5%
Corn quarrel 2%
Sorghum rice 1.5%
Chicken 4%
Mushroom fourth 4%
Salt 0.8%
Chickens' extract 0.3%
Yellow rice wine 1.2%
Emulsifying agent 0.08%
Five-spice powder 0.002%
White granulated sugar 0.3%
All the other are water.
The present invention also comprises extra dry red wine pimento fourth, and its weight ratio accounts for 0.15% of raw material.
Emulsifying agent of the present invention is sucrose ester.
The present invention produces according to the following steps:
1) mushroom fourth: reject impurity after 1.5 hours with cold water soak and drain away the water for subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove the impurity such as manadesma, broken bone, watery blood and be cut into little fourth, precooking to pull out about 8 minutes drains away the water after the cooling for subsequent usely, joins soup after the chicken soup water of par-boiled filters with emery cloth and uses;
3) glutinous rice, Mai Ren, sorghum rice, corn are cut sub: elutriation mixed approximately 6 minutes in two to three batches one rice washers that coexist with dividing behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, and is for subsequent use behind the dress square-bottomed bamboo basket drain well;
4) the various batchings that will handle well are puddled evenly, and are for subsequent use;
5) slack tank sterilization;
6) join soup: injected water in proportion in the sugar dissolving kettle, open the vapour heating, pouring batching into sugar dissolving kettle to each batching all melts, then mushroom water for subsequent use and chicken soup adding are joined in the slaughterhouse to proportion requirement, be heated to 80 ℃, the soup for preparing is pumped in the storage soup bucket, and storage soup bucket arranges attemperator, guarantees that Tang Wen is at 80 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add equably the soup for preparing in the tank;
9) sterilization.
The present invention also comprises extra dry red wine pimento fourth: reject impurity after 1 hour with cold water soak and drain away the water for subsequent use.
Described 5) in the step, adopt for subsequent use behind the disinfection with hot water more than 82 ℃.
Described 6) salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, the white granulated sugar of batching described in the step for adding in proportion.
Described 9) in the step, 123 ℃ of lower rotation sterilizations 50 minutes.
Described emulsifying agent is sucrose ester.
Claims (3)
1. the preparation method of a chicken porridge with champignon is characterized in that, each material composition and weight ratio are as follows:
All the other are water;
Carry out according to the following steps:
1) mushroom fourth: reject impurity after 1～2 hour with cold water soak and drain away the water for subsequent usely, the mushroom water that steeped is joined soup and is used;
2) freezing chicken breast meat: after thawing with running water, remove manadesma, broken bone, watery blood and other impurity after, be cut into little fourth, precooking to pull out in 3～10 minutes drains away the water after the cooling for subsequent usely, the chicken soup water of par-boiled is joined soup after with filtered through gauze and is used;
3) compound: glutinous rice, Mai Ren, sorghum rice, corn are cut sub: elutriation mixed 3～8 minutes in two to three batches one rice washers that coexist with dividing behind glutinous rice, Mai Ren, sorghum rice, the corn quarrel rejecting impurity, and is for subsequent use behind the dress square-bottomed bamboo basket drain well;
4) compound of handling well is puddled evenly, for subsequent use;
5) slack tank sterilization;
6) join soup: injected water in proportion in the sugar dissolving kettle, open the vapour heating, pouring salt, chickens' extract, yellow rice wine, emulsifying agent, five-spice powder, white granulated sugar into sugar dissolving kettle to each batching all melts, then mushroom water for subsequent use and chicken soup adding are joined in the slaughterhouse to proportion requirement, be heated to 70～90 ℃, the soup for preparing is pumped in the storage soup bucket, and storage soup bucket arranges attemperator, guarantees that Tang Wen is at 70～90 ℃;
7) tinning: compound is used in the appointment mould tank filling;
8) with soup: add equably the soup for preparing in the tank;
9) sterilization: 120～125 ℃ of lower rotation sterilizations 30～60 minutes.
2. the preparation method of a kind of chicken porridge with champignon according to claim 1 is characterized in that, described emulsifying agent is sucrose ester.
3. the production method of a kind of chicken porridge with champignon according to claim 1 is characterized in that, described 5) in the step, adopt for subsequent use behind the disinfection with hot water more than 82 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074238XA CN102613464B (en) | 2012-03-20 | 2012-03-20 | Mushroom and chicken porridge and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210074238XA CN102613464B (en) | 2012-03-20 | 2012-03-20 | Mushroom and chicken porridge and preparation method thereof |
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| Publication Number | Publication Date |
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| CN102613464A CN102613464A (en) | 2012-08-01 |
| CN102613464B true CN102613464B (en) | 2013-10-23 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871040A (en) * | 2012-10-31 | 2013-01-16 | 季建冲 | Chicken congee with celery and chestnut |
| CN103918989A (en) * | 2014-03-14 | 2014-07-16 | 当涂县科辉商贸有限公司 | Health-care diced chicken congee and preparation method thereof |
| CN104187420A (en) * | 2014-07-25 | 2014-12-10 | 淮北徽香昱原早餐工程有限责任公司 | Mushroom and chicken porridge |
| CN104642890A (en) * | 2015-01-29 | 2015-05-27 | 马昱 | Health porridge containing mushroom and chicken |
| CN105815661A (en) * | 2016-04-01 | 2016-08-03 | 大庆粥家庄食品有限公司 | Chicken soup breakfast porridge |
| CN105661301A (en) * | 2016-04-01 | 2016-06-15 | 大庆粥家庄食品有限公司 | Beef soup breakfast porridge |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110522A (en) * | 1995-03-03 | 1995-10-25 | 白景禄 | Nutrition chicken-bean gruel |
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN101032308A (en) * | 2007-02-06 | 2007-09-12 | 刘峰 | Preparing method of nutritious porridge including corn and diced muscle |
| CN101690562A (en) * | 2009-09-30 | 2010-04-07 | 温士辉 | Nutrition fast food gruel |
| CN101999660A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of chicken soup porridge |
-
2012
- 2012-03-20 CN CN201210074238XA patent/CN102613464B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110522A (en) * | 1995-03-03 | 1995-10-25 | 白景禄 | Nutrition chicken-bean gruel |
| CN1559275A (en) * | 2004-03-10 | 2005-01-05 | 李兴旺 | Porridge contg. cooked spiced beef, and its prepn. method |
| CN101032308A (en) * | 2007-02-06 | 2007-09-12 | 刘峰 | Preparing method of nutritious porridge including corn and diced muscle |
| CN101690562A (en) * | 2009-09-30 | 2010-04-07 | 温士辉 | Nutrition fast food gruel |
| CN101999660A (en) * | 2010-12-21 | 2011-04-06 | 秦皇岛正大有限公司 | Development and production of chicken soup porridge |
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| CN102613464A (en) | 2012-08-01 |
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