CN103504331A - Frozen fresh stock-solution braised chicken preparation process - Google Patents
Frozen fresh stock-solution braised chicken preparation process Download PDFInfo
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- CN103504331A CN103504331A CN201210200804.7A CN201210200804A CN103504331A CN 103504331 A CN103504331 A CN 103504331A CN 201210200804 A CN201210200804 A CN 201210200804A CN 103504331 A CN103504331 A CN 103504331A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 81
- 238000002360 preparation method Methods 0.000 title abstract 2
- 239000011550 stock solution Substances 0.000 title abstract 2
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 80
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000002347 injection Methods 0.000 claims abstract description 15
- 239000007924 injection Substances 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 12
- 238000007493 shaping process Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000005057 refrigeration Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 210000000038 chest Anatomy 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 22
- 238000005554 pickling Methods 0.000 claims description 11
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 241000522254 Cassia Species 0.000 claims description 5
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 5
- 244000062250 Kaempferia rotunda Species 0.000 claims description 5
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 235000014676 Phragmites communis Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 239000006071 cream Substances 0.000 claims description 5
- 235000010350 erythorbic acid Nutrition 0.000 claims description 5
- 239000001702 nutmeg Substances 0.000 claims description 5
- 239000003182 parenteral nutrition solution Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 239000012267 brine Substances 0.000 claims description 3
- 230000035617 depilation Effects 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 240000002045 Guettarda speciosa Species 0.000 claims 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 210000003746 feather Anatomy 0.000 abstract description 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 abstract 1
- 240000005856 Lyophyllum decastes Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 210000001835 viscera Anatomy 0.000 abstract 1
- 244000061520 Angelica archangelica Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000010923 batch production Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a frozen fresh stock-solution braised chicken preparation process comprising the steps that: (1) live chickens are inspected in a factory; (2) the chickens are slaughtered; feathers are removed; the chickens are cut open; and chicken viscera are removed; (3) pre-cooling is carried out, wherein the temperature in a pre-cooling tank is maintained at 10-12 DEG C, and pre-cooling is carried out for 20-30min; (4) injection is carried out, wherein the pre-cooled viscera-removed chickens are subjected to liquid injection by using a saline injection machine; (5) marinating is carried out, wherein the injected viscera-removed chickens are subjected to marinating by using a marinating solution for 8-12h; (6) shaping is carried out, wherein the marinated viscera-removed chickens are shaped into a traditional braised chicken shape; (7) frying is carried out, wherein the shaped viscera-removed chickens are fried for 5min; (8) boiling is carried out, wherein a soup is boiled, and the fried chickens are placed in and are boiled for 20-30min; the chickens are braised for 4h; the chickens are fetched, and are cooled in a material trolley; (9) vacuuming is carried out, wherein the cooled braised chickens are subjected to vacuum packaging; (10) quick-freezing is carried out, wherein the vacuum-packaged chickens are quick-frozen to a temperature of -18 DEG C; (11) packaging is carried out, wherein the frozen braised chickens are inspected and boxed; and (12) refrigeration is carried out, wherein the boxed braised chickens are refrigerated in a cold storage with a temperature of -18 DEG C.
Description
Technical field
The invention belongs to food processing technology field, is a kind of manufacture craft of chilled braised chicken specifically.
Background technology
At present, traditional workshop braised chicken manufacturing process is: live chickens incoming inspection → slaughter → lose hair or feathers → cut open the chest → clean thorax → shaping → fried → precook → vacuum → sterilization → packing.Problem and shortcoming that technology exists: this flow process is traditional factory's braised chicken manufacturing process, cannot adapt to current rapid, mass industrial flow-line formula production and processing, and finished product can only adapt to vacuum packaging and the field fabrication of high temperature sterilization.
Product cannot keep the due mouthfeel of bright braised chicken and taste after high temperature sterilization, the due original flavor of braised chicken is done a lot of damage, and cause the nutrient loss of chicken.
Summary of the invention
The object of the invention is to overcome above-mentioned braised chicken and make the drawback existing, for making client's simple operations just can have the manufacture craft that braised chicken delicious in taste provides a kind of chilled Normal juice braised chicken of can batch production producing
.realizing the technical scheme that object of the present invention takes is: its manufacture craft is as follows:
1, a Normal juice braised chicken manufacture craft, is characterized in that: manufacture craft is as follows:
1) live chickens incoming inspection: check that whether raw material chicken is from Pest-or disease-free area, whether healthy;
2) slaughter, depilation, cuts open the chest, clean thorax;
3) precooling: select qualified clean thorax chicken and put into pre-cooling pond and carry out precooling, pre-cooling pond temperature keeps 10～12 ℃ of precoolings 20～30 minutes;
4) injection: by brine injector injection injection liquid for the clean thorax chicken after precooling, said parenteral solution forms by weight percentage: D-araboascorbic acid sodium 0.03～0.04%, white granulated sugar 1～1.2%, composite phosphate 0.9～1%, chicken taste flavouring cream 0.6～0.8%, soup juice 20～25%, drinking water 72～78%; Each component sum is 100%, and said soup juice is in 400000g water, to add 5000g material bag, salt 10000g; Said material bag forms by weight percentage: rhizoma zingiberis 5～7%, cloves 2～4%, Chinese cassia tree 20～28%, nutmeg 2～4%, dried orange peel 5～7%, fennel 5～8%, tsaoko 5～8%, reed Ba Zi 3～6%, anistree 18～24%, brigand 5～7%, and Sha Ren 5～7%, and white cool 5～7%, the root of Dahurain angelica 5～7%, kaempferia galamga 5～7%, Chinese prickly ash 3～5%, each component sum is 100%;
5) pickle: the clean thorax chicken after injection is pickled with pickling liquid, and salting period is 8～12 hours, and said pickling liquid forms by weight percentage: white granulated sugar 1～1.2%, soup juice 20～25%, drinking water 73～78%, material bag 2～3%; Each component sum is 100%;
6) shaping: the clean thorax chicken dish after pickling is become to traditional braised chicken shape;
7) fried: by the clean thorax chicken oily deep fry for five minutes in Fryer after shaping, oil temperature remains on 160～170 degrees Celsius;
8) boiling: after being boiled, puts in soup juice the chicken after fried, and 500～600 every pot, boiling 20～30 minutes, 100 ℃ of soup juice temperature, rear vexed system 4 hours, soup juice temperature remains on 92～95 ℃, puts into materials vehicle after off the pot cooling;
9) vacuum: carry out vacuum packaging with vacuum machine through cooled braised chicken;
10) quick-frozen: vacuum-packed braised chicken is entered to quick-freezing room quick-frozen to subzero 18 ℃;
11) packing: by the braised chicken check after quick-frozen, vanning;
12) refrigeration: the braised chicken of vanning is put into freezer, warehouse-in refrigeration, subzero 18 ℃ of cold store temperature.
The present invention can pipeline system mass production product by improving the manufacture craft ， factory of braised chicken, arrives after corresponding customer group, as long as the simplest step steams, just can have the delicious food the same with the bright braised chicken of field fabrication; Avoid customers' hand-to-mouth buying raw material, be difficult to ensure material quality problem; The manufacturing process that solves customers is numerous and diverse, taste is difficult to standardization, product is difficult to copy, the problem of standardized and popularized.
The specific embodiment
This chilled Normal juice braised chicken manufacture craft is as follows:
1, a Normal juice braised chicken manufacture craft, is characterized in that: manufacture craft is as follows:
1) live chickens incoming inspection: check that whether raw material chicken is from Pest-or disease-free area, whether healthy;
2) slaughter, depilation, cuts open the chest, clean thorax;
3) precooling: select qualified clean thorax chicken and put into pre-cooling pond and carry out precooling, pre-cooling pond temperature keeps 10～12 ℃ of precoolings 20～30 minutes;
4) injection: by brine injector injection injection liquid for the clean thorax chicken after precooling, said parenteral solution forms by weight percentage: D-araboascorbic acid sodium 0.03～0.04%, white granulated sugar 1～1.2%, composite phosphate 0.9～1%, chicken taste flavouring cream 0.6～0.8%, soup juice 20～25%, drinking water 72～78%; Each component sum is 100%, and said soup juice is in 400000g water, to add 5000g material bag, salt 10000g; Said material bag forms by weight percentage: rhizoma zingiberis 5～7%, cloves 2～4%, Chinese cassia tree 20～28%, nutmeg 2～4%, dried orange peel 5～7%, fennel 5～8%, tsaoko 5～8%, reed Ba Zi 3～6%, anistree 18～24%, brigand 5～7%, and Sha Ren 5～7%, and white cool 5～7%, the root of Dahurain angelica 5～7%, kaempferia galamga 5～7%, Chinese prickly ash 3～5%, each component sum is 100%;
5) pickle: the clean thorax chicken after injection is pickled with pickling liquid, and salting period is 8～12 hours, and said pickling liquid forms by weight percentage: white granulated sugar 1～1.2%, soup juice 20～25%, drinking water 73～78%, material bag 2～3%; Each component sum is 100%;
6) shaping: the clean thorax chicken dish after pickling is become to traditional braised chicken shape;
7) fried: by the clean thorax chicken oily deep fry for five minutes in Fryer after shaping, oil temperature remains on 160～170 degrees Celsius;
8) boiling: after being boiled, puts in soup juice the chicken after fried, and 500～600 every pot, boiling 20～30 minutes, 100 ℃ of soup juice temperature, rear vexed system 4 hours, soup juice temperature remains on 92～95 ℃, puts into materials vehicle after off the pot cooling;
9) vacuum: carry out vacuum packaging with vacuum machine through cooled braised chicken;
10) quick-frozen: vacuum-packed braised chicken is entered to quick-freezing room quick-frozen to subzero 18 ℃;
11) packing: by the braised chicken check after quick-frozen, vanning;
12) refrigeration: the braised chicken of vanning is put into freezer, warehouse-in refrigeration, subzero 18 ℃ of cold store temperature.
Said parenteral solution forms by weight percentage: D-araboascorbic acid sodium 0.035%, white granulated sugar 1.1%, composite phosphate 0.9%, chicken taste flavouring cream 0.65%, soup juice 22.5%, drinking water 74.815%; Each component sum is 100%.
Said material bag forms by weight percentage: rhizoma zingiberis 5%, and cloves 3%, Chinese cassia tree 21%, nutmeg 3%, dried orange peel 5%, fennel 5%, tsaoko 5%, reed Ba Zi 4%, anistree 20%, brigand 5%, and Sha Ren 5%, white cool 5%, the root of Dahurain angelica 5%, kaempferia galamga 5%, Chinese prickly ash 4%; Each component sum is 100%.
Said pickling liquid forms by weight percentage: white granulated sugar 1%, soup juice 22%, drinking water 75%, material bag 2%..
Claims (4)
1. a chilled Normal juice braised chicken manufacture craft, is characterized in that: manufacture craft is as follows:
1) live chickens incoming inspection: check that whether raw material chicken is from Pest-or disease-free area, whether healthy;
2) slaughter, depilation, cuts open the chest, clean thorax;
3) precooling: select qualified clean thorax chicken and put into pre-cooling pond and carry out precooling, pre-cooling pond temperature keeps 10～12 ℃ of precoolings 20～30 minutes;
4) injection: by brine injector injection injection liquid for the clean thorax chicken after precooling, said parenteral solution forms by weight percentage: D-araboascorbic acid sodium 0.03～0.04%, white granulated sugar 1～1.2%, composite phosphate 0.9～1%, chicken taste flavouring cream 0.6～0.8%, soup juice 20～25%, drinking water 72～78%; Each component sum is 100%, and said soup juice is in 400000g water, to add 5000g material bag, salt 10000g; Said material bag forms by weight percentage: rhizoma zingiberis 5～7%, cloves 2～4%, Chinese cassia tree 20～28%, nutmeg 2～4%, dried orange peel 5～7%, fennel 5～8%, tsaoko 5～8%, reed Ba Zi 3～6%, anistree 18～24%, brigand 5～7%, and Sha Ren 5～7%, and white cool 5～7%, the root of Dahurain angelica 5～7%, kaempferia galamga 5～7%, Chinese prickly ash 3～5%, each component sum is 100%;
5) pickle: the clean thorax chicken after injection is pickled with pickling liquid, and salting period is 8～12 hours, and said pickling liquid forms by weight percentage: white granulated sugar 1～1.2%, soup juice 20～25%, drinking water 73～78%, material bag 2～3%; Each component sum is 100%;
6) shaping: the clean thorax chicken dish after pickling is become to traditional braised chicken shape;
7) fried: by the clean thorax chicken oily deep fry for five minutes in Fryer after shaping, oil temperature remains on 160～170 degrees Celsius;
8) boiling: after being boiled, puts in soup juice the chicken after fried, and 500～600 every pot, boiling 20～30 minutes, 100 ℃ of soup juice temperature, rear vexed system 4 hours, soup juice temperature remains on 92～95 ℃, puts into materials vehicle after off the pot cooling;
9) vacuum: carry out vacuum packaging with vacuum machine through cooled braised chicken;
10) quick-frozen: vacuum-packed braised chicken is entered to quick-freezing room quick-frozen to subzero 18 ℃;
11) packing: by the braised chicken check after quick-frozen, vanning;
12) refrigeration: the braised chicken of vanning is put into freezer, warehouse-in refrigeration, subzero 18 ℃ of cold store temperature.
2. according to the said chilled Normal juice braised chicken manufacture craft of claim 1, it is characterized in that: said parenteral solution forms by weight percentage: D-araboascorbic acid sodium 0.04%, white granulated sugar 1.1%, composite phosphate 0.9%, chicken taste flavouring cream 0.65%, soup juice 22.5%, drinking water 74.81%; Each component sum is 100%.
3. according to the said chilled Normal juice braised chicken manufacture craft of claim 1, it is characterized in that: said material bag forms by weight percentage: rhizoma zingiberis 5%, cloves 3%, Chinese cassia tree 21%, nutmeg 3%, dried orange peel 5%, fennel 5%, tsaoko 5%, reed Ba Zi 4%, anise 20%, brigand 5%, and Sha Ren 5%, white cool 5%, the root of Dahurain angelica 5%, kaempferia galamga 5%, Chinese prickly ash 4%; Each component sum is 100%.
4. according to the said chilled Normal juice braised chicken manufacture craft of claim 1, it is characterized in that: said pickling liquid forms by weight percentage: white granulated sugar 1%, soup juice 22%, drinking water 75%, material bag 2%..
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210200804.7A CN103504331A (en) | 2012-06-18 | 2012-06-18 | Frozen fresh stock-solution braised chicken preparation process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210200804.7A CN103504331A (en) | 2012-06-18 | 2012-06-18 | Frozen fresh stock-solution braised chicken preparation process |
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| Publication Number | Publication Date |
|---|---|
| CN103504331A true CN103504331A (en) | 2014-01-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210200804.7A Pending CN103504331A (en) | 2012-06-18 | 2012-06-18 | Frozen fresh stock-solution braised chicken preparation process |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467151A (en) * | 2017-08-29 | 2017-12-15 | 广西柳城县绿之缘生态农业科技有限公司 | A kind of preliminary working method of chicken |
| CN111758911A (en) * | 2020-07-06 | 2020-10-13 | 北京雁栖月盛斋清真食品有限公司 | Making process method of spiced roast chicken |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132891A (en) * | 2011-01-30 | 2011-07-27 | 路政 | Making and processing method of braised chicken with milk and fruit taste |
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
-
2012
- 2012-06-18 CN CN201210200804.7A patent/CN103504331A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132891A (en) * | 2011-01-30 | 2011-07-27 | 路政 | Making and processing method of braised chicken with milk and fruit taste |
| CN102389122A (en) * | 2011-11-15 | 2012-03-28 | 天津宝迪农业科技股份有限公司 | Manufacturing method of charcoal broiling pork chop |
| CN102771816A (en) * | 2012-08-08 | 2012-11-14 | 连云港马陵食品有限公司 | Method for making fried chicken |
Non-Patent Citations (2)
| Title |
|---|
| 杨军军: "烤鸡的加工工艺与质量控制", 《肉类工业》 * |
| 胡建龙: "脆皮鸡的加工及质量控制", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467151A (en) * | 2017-08-29 | 2017-12-15 | 广西柳城县绿之缘生态农业科技有限公司 | A kind of preliminary working method of chicken |
| CN111758911A (en) * | 2020-07-06 | 2020-10-13 | 北京雁栖月盛斋清真食品有限公司 | Making process method of spiced roast chicken |
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Application publication date: 20140115 |