CN103829269A - Western-style chicken granule preparation method - Google Patents
Western-style chicken granule preparation method Download PDFInfo
- Publication number
- CN103829269A CN103829269A CN201210483045.XA CN201210483045A CN103829269A CN 103829269 A CN103829269 A CN 103829269A CN 201210483045 A CN201210483045 A CN 201210483045A CN 103829269 A CN103829269 A CN 103829269A
- Authority
- CN
- China
- Prior art keywords
- western
- style
- dried meat
- chicken
- peeling
- 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.)
- Pending
Links
Images
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
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses western-style chicken granules and a preparation method thereof. According to the western-style chicken granules, chick breast meat of slaughtered and qualified chicken being subjected to chicken feather and internal organ removing is adopted as a raw material, wherein the chick breast meat is subjected to cutting and peeling; and a western-style meat product processing technology and equipment are adopted, and salt water preparation, salt water injection, low temperature kneading massage, pre-baking, pelletizing and material mixing, high temperature baking, cooling, vacuum packaging, double sterilization and cooling are performed to prepare the product. According to the present invention, the product maintains the traditional Chinese-style meat granule flavor, and the products with a variety of different flavors can be produced; the production cycle is shortened, the production capacity is increased, the product yield can be increased by more than 20% compared with the yield of the traditional process, and the storage period is long, wherein the storage period can be 6 months at a room temperature; and the product has characteristics of rich nutrition, vacuum packaging, easy carrying and easy eating, is suitable for catering and tourism, and is a novel chicken product of the Chinese-style product processed with the Western-style process.
Description
One, technical field:
The invention belongs to food and manufacture field thereof, particularly relate to a kind of Western-style chicken grain [doing] preparation method.
Two, background technology
Fresh Grade Breast containing enriching good protein, is is very easily digested and assimilated, and is a kind of high quality food process raw material [table 1].Chicken, through the dry finished product made of dehydration, is had to delicious flavour, is easy to carry and storage, high, the nutritious feature of protein content, is a kind of up-and-coming high quality food that facilitates.Current domestic chicken grain [doing] goods mainly contain the kind such as dried chicken meat floss and dried chicken, mostly adopt conventional machining process by chicken cut apart, pickle, boiling, airing or smoke form, kind is relatively single.Chinese style conventional dry meat products also has the kind such as beef granules [doing], pork grain [doing], Comparatively speaking, the protein content of chicken will be higher than beef and pork, and fat content is less than both, and chicken meat is than beef, pork delicacy, be processed into biltong goods after elasticity better.For this reason, the present invention uses Western-style Meat processing technology, the biltong goods of exploitation taking chicken as raw material, not only kept the local flavor of traditional Chinese style meat grain [doing], and can produce multiple differently flavoured product, product storage life is longer, nutritious, instant edible, is easy to carry, and has good market prospects.
The nutritional labeling of table 1 pigeon breast dried meat, pork, beef
Three, summary of the invention
1, object of the present invention
The object of the present invention is to provide a kind of Western-style chicken grain [doing]
This product has not only kept the local flavor of traditional Chinese style meat grain [doing], and can produce multiple differently flavoured product, and the production cycle shortens, production capacity improves, its product goes out the comparable traditional handicraft level of rate and improves more than 20%, and storage life is longer, and the lower shelf-life of normal temperature is 6 months.
Another object of the present invention is to provide the preparation method of a kind of Western-style chicken grain [doing].
The present invention utilizes Western-style Meat technology equipment, and it is that Raw material processing is made that peeling pigeon breast dried meat is cut apart in employing, by injection tumbling, auxiliary material is dispersed in chicken muscle, then by preliminary drying, high-temperature baking is made.The present invention has not only kept the local flavor of traditional Chinese style meat grain [doing], and injects formula by change and just can produce multiple differently flavoured product, and product goes out rate and improves more than 20% compared with traditional handicraft level.Western-style chicken grain [doing] storage life after vacuum packaging two-stage sterilization is longer, under normal temperature, is 6 months.Product instant, is easy to carry, and is applicable to food and drink, tourism.The novel chicken goods of the Western-style technique of a kind of Chinese style product
2, implementing measure of the present invention
Object of the present invention can realize by following measures:
described Western-style chicken grain [doing] raw material pigeon breast dried meat is to be the peeling pigeon breast dried meat of preferably checking the chicken, killed or stripped feather off that meets quality standard to obtain through cutting apart after animal doctor kills front quarantine and kills.
The preparation method of a kind of Western-style chicken grain [doing], is characterized in that comprising the following step:
A. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
B. key points for operation:
Raw material arranges: peeling pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20～30% of peeling pigeon breast dried meat weight, salt solution is by salt, white sugar, starch, soybean protein, phosphate, monosodium glutamate, natrium nitrosum, nisin and spice, water composition;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20～30% amounts with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of temperature, 30 minutes time;
Pelletizing spice: the pelletizing of pigeon breast dried meat, breading end spice;
High-temperature baking: 82 DEG C of furnace temperature, time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C 10 minutes;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
3, advantage of the present invention:
Novel Western-style chicken grain provided by the invention [doing] adopts Western-style Meat processing technology and technical equipment to make in conjunction with traditional Chinese meat grain [doing] feature.It has not only kept traditional Chinese style meat grain [doing] local flavor, and product goes out rate and improve more than 20%, longer through vacuum packaging two-stage sterilization storage life, can preserve 6 months at normal temperatures.Western-style chicken grain [doing] instant, is easy to carry, and is applicable to food and drink, tourism.The novel chicken goods of the Western-style technique of a kind of Chinese style product
4, the specific embodiment of the invention
By following examples, the invention will be further elaborated.
(1) embodiment 1
1. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
2. formula:
Peeling pigeon breast dried meat 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium phosphate trimer 0.2, different Vc sodium 0.1, monosodium glutamate 0.2, natrium nitrosum 0.01, nisin 0.05, white pepper juice 0.02, Chinese prickley ash extract 0.06, cassia bark juice 0.01, cloves juice 0.1, water 20%
3. key points for operation:
Raw material arranges: pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20% of pigeon breast dried meat weight, take 20% water and slowly add respectively salt, white sugar, starch in the situation that constantly stirring, soybean protein, phosphate, monosodium glutamate, nisin, natrium nitrosum and spice, stir and place 1 hour;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20% amount with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of temperature, 30 minutes time;
Pelletizing spice: pigeon breast dried meat pelletizing breading end Ground Cloves, white pepper powder;
High-temperature baking: 82 DEG C of Western-style chicken grains [doing], time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C, 10 minutes time;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
This product is to be cloves chicken grain [doing]
(2) embodiment 2
1. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
2. formula:
Peeling pigeon breast dried meat 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium phosphate trimer 0.2, different Vc sodium 0.1, monosodium glutamate 0.2, natrium nitrosum 0.008, nisin 0.05, white pepper juice 0.02, Chinese prickley ash extract 0.06, cassia bark juice 0.01, spicy juice 0.1, water 20%
3. key points for operation:
Raw material arranges: pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20% of pigeon breast dried meat weight, take 20% water and slowly add respectively salt, white sugar, starch in the situation that constantly stirring, soybean protein, phosphate, monosodium glutamate, nisin, natrium nitrosum and spice, stir and place 1 hour;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20% amount with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of temperature, 30 minutes time;
Pelletizing spice: the spicy powder in pigeon breast dried meat pelletizing breading end, white pepper powder;
High-temperature baking: 82 DEG C of Western-style chicken grains [doing], time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
This product is to be spicy chicken grain [doing]
(3) embodiment 3
1. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
2. formula:
Peeling pigeon breast dried meat 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium phosphate trimer 0.2, different Vc sodium 0.1, monosodium glutamate 0.2, natrium nitrosum 0.008, nisin 0.05, white pepper juice 0.02, Chinese prickley ash extract 0.06, cassia bark juice 0.01, cumin juice 0.1, water 20%
3. key points for operation:
Raw material arranges: pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20% of pigeon breast dried meat weight, take 20% water and slowly add respectively salt, white sugar, starch in the situation that constantly stirring, soybean protein, phosphate, monosodium glutamate, nisin, natrium nitrosum and spice, stir and place 1 hour;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20% amount with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of temperature, 30 minutes time;
Pelletizing spice: pigeon breast dried meat pelletizing breading end cumin powder, white pepper powder;
High-temperature baking: 82 DEG C of Western-style chicken grains [doing], time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
This product is to be cumin chicken grain [doing]
(4) embodiment 4
1. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
2. formula:
Peeling pigeon breast dried meat 100, salt 2.2, sugar 1.8, soybean protein 1, starch 2, sodium phosphate trimer 0.2, different Vc sodium 0.1, monosodium glutamate 0.2, natrium nitrosum 0.009, nisin 0.05, white pepper juice 0.02, Chinese prickley ash extract 0.06, cassia bark juice 0.01, cloves juice 0.005, water 20%
3. key points for operation:
Raw material arranges: pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20% of pigeon breast dried meat weight, take 20% water and slowly add respectively salt, white sugar, starch in the situation that constantly stirring, soybean protein, phosphate, monosodium glutamate, nisin, natrium nitrosum and spice, stir and place 1 hour;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20% amount with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of 30 minutes times of temperature;
Pelletizing spice: pigeon breast dried meat pelletizing breading end curry powder, white pepper powder;
High-temperature baking: 82 DEG C of Western-style chicken grains [doing], time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
This product is to be curried chicken grain [doing]
(5) embodiment 5
1. production technology:
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
2. formula:
Duck chest 100, salt 2.5, sugar 1.8, starch 2, sodium phosphate trimer 0.1, different Vc sodium 0.1, monosodium glutamate 0.15, natrium nitrosum 0.008, nisin 0.05, white pepper juice 0.011, Chinese prickley ash extract 0.05, cassia bark juice 0.01, cloves juice 0.005, water 20.
3. key points for operation:
Raw material arranges: pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20% of pigeon breast dried meat weight, take 20% water and slowly add respectively salt, white sugar, starch in the situation that constantly stirring, soybean protein, phosphate, monosodium glutamate, nisin, natrium nitrosum and spice, stir and place 1 hour;
Salt water injection: the salt solution preparing is injected to pigeon breast dried meat by 20% amount with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: be placed on full-automatic boiling cigarette and smoke in stove; 65 DEG C of 30 minutes times of temperature;
Pelletizing spice: white sesameseed 3 and pimiento 1 mixture, white pepper powder are mixed in the pelletizing of pigeon breast dried meat;
High-temperature baking: 82 DEG C of Western-style chicken grains [doing], time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: Western-style chicken grain [doing] vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
This product is to be fragrant chicken with several spices meat grain [doing].
Claims (5)
1. a Western-style chicken grain [doing], is characterized in that it is to use Western-style ham production principle by peeling pigeon breast dried meat, the novel chicken goods that adopt modern production technology and equipment to prepare, and it is prepared by following method;
A. production technology
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
B. key points for operation:
Raw material arranges: peeling pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20～30% of pigeon breast dried meat weight, salt solution is by salt, white sugar, starch, soybean protein, phosphate, nisin, monosodium glutamate, natrium nitrosum and spice, water composition;
Salt water injection: the salt solution preparing is injected to peeling pigeon breast dried meat by 20～30% amounts with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: smoke in stove at full-automatic boiling cigarette; 65 DEG C of 30 minutes times of temperature;
Pelletizing spice: peeling pigeon breast dried meat pelletizing breading end spice;
High-temperature baking: 82 DEG C of furnace temperature, time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be preserved 6 months;
The yield rate of producing by this production technology is more than 85%.
According to claim 1 the system of the peeling pigeon breast dried meat in Western-style chicken grain [doing] preferably after animal doctor kills front quarantine and kills inspection meet the peeling pigeon breast dried meat that the chicken, killed or stripped feather off of quality standard obtains through cutting apart.
According to claim 1 Western-style chicken grain [in] be characterised in that auxiliary material can be salt, white granulated sugar, soybean protein, starch, phosphate, natrium nitrosum, spice.
4. a preparation method for Western-style chicken grain [doing], is characterized in that comprising the following steps;
A. production technology
Refer to the Western-style chicken grain of accompanying drawing 1 production technology.
B. key points for operation:
Raw material arranges: peeling pigeon breast dried meat drains through cleaning; Weigh.
Salt solution preparation: carry out pickle making by 20～30% of peeling pigeon breast dried meat weight, salt solution is by salt, white sugar, starch, soybean protein, phosphate, nisin, monosodium glutamate, natrium nitrosum and spice, water composition;
Salt water injection: the salt solution preparing is injected to peeling pigeon breast dried meat by 20～30% amounts with brine injector;
Low temperature tumbling: with tumbler tumbling at 0～4 DEG C, open and stop 20 minutes totally 4 hours for 20 minutes;
Preliminary drying: smoke in stove at full-automatic boiling cigarette; 65 DEG C of 30 minutes times of temperature;
Pelletizing spice: peeling pigeon breast dried meat pelletizing breading end spice;
High-temperature baking: 82 DEG C of furnace temperature, time 2 h;
Cooling: to let cool storehouse and be chilled to room temperature;
Vacuum packaging: vacuum packaging;
Two-stage sterilization: 70 DEG C of 10 minutes times;
Cooling finished product: be placed on after cooling that normal temperature is lower to be protected at 6 months;
The yield rate of producing by this production technology is more than 85%.
5. Western-style chicken grain [doing] is characterized in that final vacuum packaging weight can be at 50～500g/ bag according to claim 1; Also after can using particle packing of candy wrapper, its weight of vacuum packaging can be at 50～500g/ bag again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210483045.XA CN103829269A (en) | 2012-11-26 | 2012-11-26 | Western-style chicken granule preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210483045.XA CN103829269A (en) | 2012-11-26 | 2012-11-26 | Western-style chicken granule preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103829269A true CN103829269A (en) | 2014-06-04 |
Family
ID=50793419
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210483045.XA Pending CN103829269A (en) | 2012-11-26 | 2012-11-26 | Western-style chicken granule preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103829269A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799342A (en) * | 2015-04-15 | 2015-07-29 | 武汉为一知识产权开发有限公司 | Method for quickly pickling meat products |
| CN107125620A (en) * | 2017-06-20 | 2017-09-05 | 凤祥食品有限公司 | Edible electric roasted chicken breast of a kind of suitable body-building group and preparation method thereof |
| CN107173707A (en) * | 2017-07-21 | 2017-09-19 | 何英 | A kind of manufacture craft for chicken of having a swollen head and preparation method thereof |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU4307600A (en) * | 1999-04-20 | 2000-11-02 | Bernard Matthews Plc | A pre-cooked meat product and a process for making the same |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN102726754A (en) * | 2012-07-19 | 2012-10-17 | 河南伊赛牛肉股份有限公司 | Production method of beef shank |
-
2012
- 2012-11-26 CN CN201210483045.XA patent/CN103829269A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU4307600A (en) * | 1999-04-20 | 2000-11-02 | Bernard Matthews Plc | A pre-cooked meat product and a process for making the same |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN102726754A (en) * | 2012-07-19 | 2012-10-17 | 河南伊赛牛肉股份有限公司 | Production method of beef shank |
Non-Patent Citations (2)
| Title |
|---|
| 王福红等: "牛肉干生产工艺的研究", 《肉类工业》 * |
| 范建邦: "新型牦牛肉干制品制作工艺及质量控制", 《肉类研究》 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104799342A (en) * | 2015-04-15 | 2015-07-29 | 武汉为一知识产权开发有限公司 | Method for quickly pickling meat products |
| CN107125620A (en) * | 2017-06-20 | 2017-09-05 | 凤祥食品有限公司 | Edible electric roasted chicken breast of a kind of suitable body-building group and preparation method thereof |
| CN107125620B (en) * | 2017-06-20 | 2021-04-09 | 凤祥食品有限公司 | Electric roast chicken breast suitable for body-building crowd and preparation method thereof |
| CN107173707A (en) * | 2017-07-21 | 2017-09-19 | 何英 | A kind of manufacture craft for chicken of having a swollen head and preparation method thereof |
| CN108029980A (en) * | 2017-12-12 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of instant baking diced chicken of room temperature circulation and preparation method thereof |
| CN107997023A (en) * | 2017-12-19 | 2018-05-08 | 开原市嬴德肉禽有限责任公司 | A kind of flavor dired chicken meat |
| CN108835537A (en) * | 2018-07-23 | 2018-11-20 | 沈阳禾农农业科技开发有限公司 | The production method for improving Fresh Grade Breast piece |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103271376B (en) | Preparation method of air-preserved yak meat | |
| CN102406188A (en) | Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof | |
| CN103005518B (en) | Fish skin pork dumpling and preparation method thereof | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| CN102125273B (en) | Method for pickling salted duck eggs in red wine sauce | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN105077318A (en) | Constant temperature snack ready-to-eat meat product and preparation method thereof | |
| CN102987413A (en) | Production process of wild boar dried meat | |
| CN103340435A (en) | Mini-salami sausage with tea fragrance and preserved fruit flavor and preparation method thereof | |
| CN103750354A (en) | Pickled pepper bullfrog processing technology | |
| CN103719914A (en) | Granular sausage rich in collagen | |
| CN103349294A (en) | Processing method for tea flavor sandwich meat | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN103230047B (en) | Yacon bifidobacteria rabbit sausage and preparation method thereof | |
| CN108606280A (en) | A kind of vegetable sausage and its manufacture craft | |
| KR101333119B1 (en) | Chicken emulsion sausage containing dietary fiber extracted from pumpkin and manufacturing method thereof | |
| CN102640943B (en) | Steamed hepatoprotective fish meat bun and preparation method thereof | |
| CN104982965B (en) | A kind of production method of injection instant type bacon | |
| CN107259413A (en) | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof | |
| CN103829268A (en) | Western-style smoked duck leg preparation method | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN103300401A (en) | Lung-moistening tremella and jujube stringed sausage and preparing method thereof | |
| RU2552363C1 (en) | Chopped poultry meat products manufacture method | |
| CN102429243A (en) | Process for processing bonbon chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140604 |