CN103230024A - Northeast sauce pickled chicken feet and processing method thereof - Google Patents
Northeast sauce pickled chicken feet and processing method thereof Download PDFInfo
- Publication number
- CN103230024A CN103230024A CN2013101497036A CN201310149703A CN103230024A CN 103230024 A CN103230024 A CN 103230024A CN 2013101497036 A CN2013101497036 A CN 2013101497036A CN 201310149703 A CN201310149703 A CN 201310149703A CN 103230024 A CN103230024 A CN 103230024A
- Authority
- CN
- China
- Prior art keywords
- parts
- northeast
- water
- chicken claw
- sauce
- Prior art date
- 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 49
- 235000015067 sauces Nutrition 0.000 title claims abstract description 35
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims abstract description 7
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims abstract description 7
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000001540 sodium lactate Substances 0.000 claims abstract description 7
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 7
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 210000000078 claw Anatomy 0.000 claims description 41
- 238000009835 boiling Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 244000291564 Allium cepa Species 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000004243 sweat Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 2
- 241000722363 Piper Species 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 235000021384 green leafy vegetables Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 241000758706 Piperaceae Species 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 abstract description 2
- 239000004472 Lysine Substances 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 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 abstract 1
- 239000000341 volatile oil Substances 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 229910000831 Steel Inorganic materials 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000010959 steel Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses northeast sauce pickled chicken feet and a processing method thereof. The northeast sauce pickled chicken feet are formed by fermenting every 85 parts of chicken feet in 85 parts of pickling liquid. The pickling liquid is prepared from 15 parts of red pickled peppers, 10 parts of northeast sauce, 3 parts of ginger, 3 parts of green Chinese onion, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.1 part of disodium 5'-ribonucleotide, 100 parts of water, 0.3 part of acetic acid, 0.1 part of lactic acid, 0.3 part of sodium lactate, 0.3 part of sodium D-isoascorbate, 0.3 part of sauced chicken powder and 0.15 part of water soluble hot pepper essential oil. The northeast sauce pickled chicken feet provided by the invention maintain the previous sour, crisp and refreshing tastes of chicken feet with pickled peppers, further have rich savoury and mellow flavors of the northeast sauce, are capable of promoting appetite and providing nutritional components such as lysine, and are suitable for industrial production.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of northeast salty sauce pickled chicken claw and processing method thereof.
Background technology
Chicken Feet with Pickled Peppers is the characteristic dish of a kind of SiChuan local flavor, has tender and crisp, the tasty and refreshing appetizing of delicate fragrance, is rich in calcareous and collagen, and characteristics are of high nutritive value.At present, utilize modern bio-fermentation engineering that innovation and large-scale industrial production have been carried out in its processing, but taste is comparatively single, does not also widely accept at the northern area of happiness food sauce fragrant breeze flavor.
Summary of the invention
The objective of the invention is to overcome above-mentioned the deficiencies in the prior art, provide a kind of northeast salty sauce and spice that the northerner is liked to dissolve in fermentation jointly in the fermentation material water, produce sauce fragrant breeze flavor pickled chicken claw, increased nutriment, enriched northeast salty sauce pickled chicken claw and the processing method thereof of local flavor.
A kind of northeast salty sauce pickled chicken claw, it is as follows to fill a prescription:
Per 85 portions of chicken claw ferment in following batching:
Preserved materials water: 85 parts, described preserved materials water is formed by 15 parts of red bubble greens pepper, 10 parts in northeast salty sauce, 3 parts in ginger, 3 parts in shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.1 part of disodium 5 '-ribonucleotide (I+G), 100 parts in water, 0.3 part of acetic acid, 0.1 part of lactic acid, 0.3 part of sodium lactate, 0.3 part of D-sodium isoascorbate, 0.3 part in the fragrant chicken powder of sauce, 0.15 part of configuration of water-soluble capsicum oil.
The processing method of a kind of northeast salty sauce pickled chicken claw comprises the steps:
1, chicken claw is handled: chicken claw is thawed, sort, removes foreign material, cuts after cleaning up, cut and finish the back and wash watery blood extremely totally with clear water, weigh 85 parts;
2, boiling, cooling: the chicken claw after will cleaning drops into boiling in the boiling water, and the temperature of boiling is 95 ℃-100 ℃, 6-10 minute boiling time, cool off fast after the boiling, cooling water temperature is below 5 ℃, and cooling back chicken claw central temperature will reach below 10 ℃, and the time is 30-60 minute;
3, preparation preserved materials water: red bubble green pepper is cleaned draining, weigh 15 parts, with 10 parts in the northeast salty sauce for preparing, 3 parts in ginger, 3 parts in shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, disodium 5 '-ribonucleotide (I+G) adds Ao's system in 100 parts of water for 0.1 part, and 0.3 part of acetic acid of cooling back adding, 0.1 part of lactic acid, 0.3 part of sodium lactate, 0.3 part of D-sodium isoascorbate, 0.3 part in the fragrant chicken powder of sauce, water-soluble capsicum oil stir for 0.15 part;
4, immersion, drop liquid: will cool off chicken claw behind the draining and be immersed in the preserved materials water of being made by above-mentioned steps and ferment, the part by weight of preserved materials water and chicken claw is 1:1, and fermentation time is 36-48 hour;
5, packing sterilization: with chicken claw and the vacuum packaging of red bubble green pepper of above-mentioned preparation, in 12 hours, carry out radiation sterilizing, get product.
Preferably, in described step (2), the type of cooling is at first to adopt the sterilized water cooling to clean chicken claw surface oil slick, puts into the frozen water groove again; The concentration of described sterilized water is 0.5mg/L.
Preferably, in described step (4), sweat is being that 15 ℃ of constant temperature workshops carry out 100,000 grades of GMP temperature.
Preferably, in described step (5), described irradiation dose is 6kGy.
The present invention has not only kept the original acid embrittlement tasty and refreshing mouthfeel of Chicken Feet with Pickled Peppers, has also increased the strong aromatic taste of northeast salty sauce, improves a poor appetite and nutritional labeling such as lysine is provided, and the time of guaranteeing the quality is long, is fit to suitability for industrialized production.
The specific embodiment
Below in conjunction with specific embodiment, the present invention will be further described.Should be understood that following examples are only for explanation the present invention but not for limiting the scope of the invention.
Embodiment 1
A kind of northeast provided by the invention salty sauce pickled chicken claw, it is as follows to fill a prescription:
Add following batching in every 85kg chicken claw:
Red bubble green pepper 15kg, northeast salty sauce 10kg, ginger 3kg, shallot 3kg, salt 3kg, white granulated sugar 1kg, monosodium glutamate 1kg, disodium 5 '-ribonucleotide (I+G) 0.1kg, water 100kg, acetic acid 0.3kg, lactic acid 0.1kg, sodium lactate 0.3kg, D-sodium isoascorbate 0.3kg, the fragrant chicken powder of sauce 0.3kg, water-soluble capsicum oil 0.15kg.
The processing method of a kind of northeast salty sauce pickled chicken claw comprises the steps:
1, chicken claw is handled: chicken claw is thawed, sort, removes foreign material, cuts after cleaning up, cut and finish the back and wash watery blood extremely totally with clear water, 85kg weighs.
2, boiling, cooling: the chicken claw after will cleaning drops into boiling in the boiling water, and the temperature of boiling is 95 ℃-100 ℃, 6-10 minute boiling time, need not stop to stir in the boiling process; Need after the boiling to cool off fast; Adopt the sterilized water cooling to clean chicken claw surface oil slick earlier, put into the frozen water groove again, cooling water temperature is below 5 ℃, and cooling back chicken claw central temperature will reach below 10 ℃, and the time is 30-60 minute.
Sterilized water is that the ozone generator of 20-50g/h feeds that (about 2 tons of water) preparation in 30 minutes gained concentration is the sterilized water of 0.5mg/L in the stainless cylinder of steel of sealing by the ozone generating capacity.
3, preparation preserved materials water: red bubble green pepper is cleaned draining, 15kg weighs, with the northeast salty sauce 10kg for preparing, ginger 3kg, shallot 3kg, salt 3kg, white granulated sugar 1kg, monosodium glutamate 1kg, disodium 5 '-ribonucleotide (I+G) 0.1kg adds Ao's system in the 100kg water, and cooling back adding acetic acid 0.3kg, lactic acid 0.1kg, sodium lactate 0.3kg, D-sodium isoascorbate 0.3kg, the fragrant chicken powder of sauce 0.3kg, water-soluble capsicum oil 0.15kg stir.
4, immersion, drop liquid: will cool off chicken claw behind the draining and be immersed in the preserved materials water of being made by above-mentioned steps and ferment, sweat is being that 15 ℃ of constant temperature workshops carry out 100,000 grades of GMP temperature, the part by weight of preserved materials water and chicken claw is 1:1, and fermentation time is 36-48 hour.
5, packing: pack in every packaging bag and seal through chicken claw and the vacuum packaging of red bubble green pepper of above-mentioned preparation.
6, sterilization: carry out radiation sterilizing in 12 hours after packing is finished, described irradiation dose is 6kGy.
Claims (5)
1. northeast salty sauce pickled chicken claw is characterized in that: this northeast salty sauce pickled chicken claw prescription is as follows:
Per 85 portions of chicken claw ferment in following batching:
Preserved materials water: 85 parts, described preserved materials water is formed by 15 parts of red bubble greens pepper, 10 parts in northeast salty sauce, 3 parts in ginger, 3 parts in shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, 0.1 part of disodium 5 '-ribonucleotide (I+G), 100 parts in water, 0.3 part of acetic acid, 0.1 part of lactic acid, 0.3 part of sodium lactate, 0.3 part of D-sodium isoascorbate, 0.3 part in the fragrant chicken powder of sauce, 0.15 part of configuration of water-soluble capsicum oil.
2. the processing method of a northeast salty sauce pickled chicken claw is characterized in that: comprise the steps:
(1), chicken claw handles: chicken claw is thawed, sort, removes foreign material, cuts after cleaning up, cut and finish the back and wash watery blood extremely totally with clear water, weigh 85 parts;
(2), boiling, cooling: the chicken claw after will cleaning drops into boiling in the boiling water, and the temperature of boiling is 95 ℃-100 ℃, 6-10 minute boiling time, cool off fast after the boiling, cooling water temperature is below 5 ℃, and cooling back chicken claw central temperature will reach below 10 ℃, and the time is 30-60 minute;
(3), preparation preserved materials water: red bubble green pepper is cleaned draining, weigh 15 parts, with 10 parts in the northeast salty sauce for preparing, 3 parts in ginger, 3 parts in shallot, 3 parts of salt, 1 part of white granulated sugar, 1 part of monosodium glutamate, disodium 5 '-ribonucleotide (I+G) adds Ao's system in 100 parts of water for 0.1 part, and 0.3 part of acetic acid of cooling back adding, 0.1 part of lactic acid, 0.3 part of sodium lactate, 0.3 part of D-sodium isoascorbate, 0.3 part in the fragrant chicken powder of sauce, water-soluble capsicum oil stir for 0.15 part;
(4), immersion, drop liquid: will cool off chicken claw behind the draining and be immersed in the preserved materials water of being made by above-mentioned steps and ferment, the part by weight of preserved materials water and chicken claw is 1:1, and fermentation time is 36-48 hour;
(5), packing sterilization: with chicken claw and the vacuum packaging of red bubble green pepper of above-mentioned preparation, in 12 hours, carry out radiation sterilizing, get product.
3. the processing method of a kind of northeast according to claim 2 salty sauce pickled chicken claw, it is characterized in that: in described step (2), the type of cooling is at first to adopt the sterilized water cooling to clean chicken claw surface oil slick, puts into the frozen water groove again; The concentration of described sterilized water is 0.5mg/L.
4. the processing method of a kind of northeast according to claim 2 salty sauce pickled chicken claw, it is characterized in that: in described step (4), sweat is being that 15 ℃ of constant temperature workshops carry out 100,000 grades of GMP temperature.
5. the processing method of a kind of northeast according to claim 2 salty sauce pickled chicken claw, it is characterized in that: in described step (5), described irradiation dose is 6kGy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310149703.6A CN103230024B (en) | 2013-04-26 | 2013-04-26 | Northeast sauce pickled chicken feet and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310149703.6A CN103230024B (en) | 2013-04-26 | 2013-04-26 | Northeast sauce pickled chicken feet and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103230024A true CN103230024A (en) | 2013-08-07 |
| CN103230024B CN103230024B (en) | 2014-04-23 |
Family
ID=48878156
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310149703.6A Expired - Fee Related CN103230024B (en) | 2013-04-26 | 2013-04-26 | Northeast sauce pickled chicken feet and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103230024B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN103689679A (en) * | 2014-01-06 | 2014-04-02 | 宁夏大学 | Pickled pepper sleeve-fish preparation method |
| CN103689641A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Pickled chicken feet and processing method thereof |
| CN104542889A (en) * | 2014-12-03 | 2015-04-29 | 北京华都肉鸡公司 | Method for preparing ultra-high-pressure sterilized chicken feet with pickled peppers |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077999A (en) * | 2009-11-27 | 2011-06-01 | 吴刚 | Novel method of making chicken feet |
| CN102113677A (en) * | 2011-03-01 | 2011-07-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
-
2013
- 2013-04-26 CN CN201310149703.6A patent/CN103230024B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077999A (en) * | 2009-11-27 | 2011-06-01 | 吴刚 | Novel method of making chicken feet |
| CN102113677A (en) * | 2011-03-01 | 2011-07-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
Non-Patent Citations (2)
| Title |
|---|
| 刘玉荣: "泡椒凤爪的加工工艺", 《肉类工业》, no. 04, 25 April 2001 (2001-04-25) * |
| 钱国宏: "东北大酱", 《内蒙古林业》, no. 2, 28 February 2011 (2011-02-28) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504344A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Method for preparing chicken feet with pickled peppers |
| CN103689641A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Pickled chicken feet and processing method thereof |
| CN103689679A (en) * | 2014-01-06 | 2014-04-02 | 宁夏大学 | Pickled pepper sleeve-fish preparation method |
| CN103689679B (en) * | 2014-01-06 | 2015-05-20 | 宁夏大学 | Pickled pepper sleeve-fish preparation method |
| CN104542889A (en) * | 2014-12-03 | 2015-04-29 | 北京华都肉鸡公司 | Method for preparing ultra-high-pressure sterilized chicken feet with pickled peppers |
| CN108576656A (en) * | 2018-04-11 | 2018-09-28 | 六安市胜缘食品有限公司 | A kind of mashed garlic chicken claw and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103230024B (en) | 2014-04-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750395B (en) | A kind of pot-stewed fowl bullfrog processing technology | |
| CN103070385B (en) | Pickled pepper and whitebait sauce and processing method thereof | |
| CN103070377B (en) | Pickled pepper dried-ballonflower and processing method thereof | |
| CN105595272A (en) | Preparing method for novel flavor Lao Yun pickled vegetables | |
| CN103230024B (en) | Northeast sauce pickled chicken feet and processing method thereof | |
| CN101715967A (en) | Method for processing duck webs | |
| CN102028236B (en) | Gas conditioning method for chicken wings | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN102246950A (en) | Method for making yellow pepper sauce | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN102100372A (en) | Processing technology of half-dry seasoning tilapia fillet | |
| CN101011168A (en) | Making technique of instant meat soup | |
| CN103039949A (en) | Radish chutney and production process thereof | |
| CN101999697A (en) | Preparation method of hot pot for instant salty and dried food | |
| CN107874160A (en) | A kind of preparation method for nursing one's health fish | |
| CN104187581A (en) | Processing process for beef liver sauce | |
| CN102771808A (en) | Production method of conditioned chicken claws | |
| CN102860528A (en) | Method for preparing goose products | |
| CN107048326A (en) | A kind of preparation method of beef flavor | |
| CN103798750A (en) | Agaricus bisporus food and preparation method thereof | |
| CN104544306A (en) | Chopped chilli-flavored small dried fish | |
| CN104544161A (en) | Nourishing mutton product with skin and making method thereof | |
| CN104522706A (en) | Chicken feet with eight delicacies and preparation method thereof | |
| CN103190639B (en) | Double-fermentation poultry meat product and processing method thereof | |
| CN103750227A (en) | Production process for chopped chilli in bags |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140423 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |