CN103859500A - Fotiaoqiang soup and preparation method thereof - Google Patents
Fotiaoqiang soup and preparation method thereof Download PDFInfo
- Publication number
- CN103859500A CN103859500A CN201410083850.2A CN201410083850A CN103859500A CN 103859500 A CN103859500 A CN 103859500A CN 201410083850 A CN201410083850 A CN 201410083850A CN 103859500 A CN103859500 A CN 103859500A
- Authority
- CN
- China
- Prior art keywords
- soup juice
- soup
- wall
- preparation
- jumping over
- 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
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a Fotiaoqiang soup and a preparation method thereof. The Fotiaoqiang soup is prepared by taking multiple meats, yellow wine, ginger and garlic as raw materials through the procedures of processing the raw materials by a high-temperature high-pressure short-time processing method, stewing and seasoning, and the like, wherein the soup contains 3.48-6.74mg/g of disodium nucleotides, 0.30-0.54 percent of free amino acid, 1.15-2.01g/100g of total sugar, 3.18-6.43 percent of hydroxyproline as well as 10.62-14.40mg/g of soluble protein. The cooking method provided by the invention is convenient and controllable to operate, the Fotiaoqiang soup cooking time can be greatly reduced by adopting the high-temperature high-pressure short-time processing mode, the obtained soup has similar sensory quality in comparison with a soup prepared by a traditional process, and the product is rich in nutrition, good in color, smell and taste, and can be directly used for preparing Fotiaoyang products.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of Buddha jumping over the wall soup juice and preparation method thereof.
Background technology
In occupation of critical role, even there is the saying of " would rather eat without meat, not edible without soup " and " not becoming seat without soup " in soup, requisite one dish on Tang Shi China people dining table is described in people's cooking culture in China.Buddha jumping over the wall are traditional famous dishes together of Foochow, enjoy high reputation at home and abroad, and are classified as " chief dish " of Fujian menu, so far the history of existing over one hundred year by various places culinary art circle.Buddha jumping over the wall are also very exquisite to upper soup, and the soup juice aroma of Buddha jumping over the wall is assailed the nostrils, and directly enters heart spleen, gets out soup heavy colour brown, thick and oiliness, is the most important parts of Buddha jumping over the wall, have saying that a soup ten becomes.
But the manufacturing conditions of traditional Buddha jumping over the wall soup juice differs, and conventionally relies on producer's many years of experience, and therefore personnel cost is higher, meanwhile, the manufacture craft of Buddha jumping over the wall is very complicated, and the difference of tinning, the duration and degree of heating easily makes unstable product quality, and more than need boiling 18 h, both expended fuel, not environmental protection again.Due to the existence of the problems referred to above, cause the industrialization of Buddha jumping over the wall product to produce seriously limited.Therefore, to Buddha jumping over the wall soup juice, preparation technology studies, and is conducive to explore the possibility of Buddha jumping over the wall Product industrialization, and not only to food industry, modernization has important impetus, also has very significant economic and social benefit simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of Buddha jumping over the wall soup juice and preparation method thereof, can greatly shorten the Production Time of Buddha jumping over the wall soup juice by HTHP processing method making Buddha jumping over the wall soup juice in short-term, gained soup juice has the organoleptic quality close with traditional handicraft gained soup juice, and product is nutritious, color, smell and taste are all good.
For achieving the above object, the present invention adopts following technical scheme:
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) pig's feet, fresh pig skin, pig cylinder bone, chicken and duck water are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds yellow rice wine, ginger, the head of garlic;
3) in slaughterhouse, add again water;
4) cover slaughterhouse pot cover, twine envelope with 3 ~ 4 layers of gauze, reserve steam vent, put into pressure steam sterilizer and heat;
5) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 4 ~ 6 layers of filtered through gauze, drains upper strata grease while hot;
6) the soup juice after filtering is weighed, then add chicken powder, salt and sugar, mix.
Step 1) and step 2) in the percentage by weight of each raw material as follows: pig's feet 20 ~ 25%, pigskin 12 ~ 16%, pig cylinder bone 13 ~ 16%, chicken 8 ~ 12%, duck 8 ~ 11%, yellow rice wine 25 ~ 30%, ginger 0.6 ~ 1.1%, the head of garlic 0.6 ~ 1.1%, above-mentioned percentage by weight sum is 100%.
Step 1) and step 2) in the percentage by weight of each raw material as follows: pig's feet 23.36%, pigskin 14.02%, pig cylinder bone 14.02%, chicken 9.35%, duck 9.35%, yellow rice wine 28.04%, ginger 0.93%, the head of garlic 0.93%.
The quality that adds water in step 3) is step 1) and step 2) described raw material gross weight 33.3% ~ 100.0%.
The quality that adds water in step 3) is step 1) and step 2) described raw material gross weight 50%.
The heating-up temperature of pressure steam sterilizer is 115 ~ 125 DEG C, and the heat time is 2.0 ~ 3.0 h.
The weight that adds chicken powder in step 5) is 0.458% of soup juice gross weight; The weight that adds salt is 0.305% of soup juice gross weight; Adding sugared weight is 1.374% of soup juice gross weight.
remarkable advantage of the present invention is:
(1) the present invention makes Buddha jumping over the wall soup juice by HTHP processing method in short-term, and more traditional preparation technology can shorten the Production Time of Buddha jumping over the wall soup juice greatly, reduce energy consumption, and gained soup juice is nutritious, and color, smell and taste are all good.
(2) preparation technology of the present invention heats by plant equipment, can realize temp-controlling and time-controlling, contributes to keep constant product quality, is suitable for suitability for industrialized production.
(3) in the Buddha jumping over the wall soup juice making and the soup juice boiling through 18 h, the content of nutritional labeling is close, and mouthfeel similar, can better satisfy the demands of consumers.
(4) the soup juice that the soup juice after HTHP heat sterilization makes compared with traditional handicraft has better long-time storage performance.
Detailed description of the invention
Embodiment 1
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 357.14 g pig's feets, 214.28 g fresh pig skins, 214.28 g pig cylinder bones, 142.86 g chicken and 142.86 g duck waters are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 428.57 g yellow rice wine, 14.28 g gingers, the 14.28 g heads of garlic, then add 765 g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 120 DEG C, and the heat time is 2.0 h;
4) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 6 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix and get final product.
Embodiment 2
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 240 g pig's feets, 120 g fresh pig skins, 140 g pig cylinder bones, 120 g chicken and 110 g duck waters are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 250 g yellow rice wine, 110 g gingers, the 90 g heads of garlic, then add 390 g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 125 DEG C, and the heat time is 2.5 h;
4) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 6 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix and get final product.
Embodiment 3
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 250 g pig's feets, 130 g fresh pig skins, 130 g pig cylinder bones, 105 g chicken and 105 g duck waters are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 260 g yellow rice wine, 9 g gingers, the 11 g heads of garlic, then add 800 g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 120 DEG C, and the heat time is 2.5 h;
4) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 6 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix and get final product.
Embodiment 4
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 210 g pig's feets, 160 g fresh pig skins, 160 g pig cylinder bones, 80 g chicken and 80 g duck waters are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 298 g yellow rice wine, 6 g gingers, the 6 g heads of garlic, then add 400 g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 115 DEG C, and the heat time is 3.0 h;
4) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 4 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix and get final product.
Embodiment 5
A kind of Buddha jumping over the wall soup juice, its preparation method comprises the following steps:
1) 200 g pig's feets, 150 g fresh pig skins, 150 g pig cylinder bones, 90 g chicken and 90 g duck waters are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds 300 g yellow rice wine, 10 g gingers, the 10 g heads of garlic, then add 600 g water;
3) cover slaughterhouse pot cover, reserve steam vent, twine envelope with 3 layers of gauze, put into pressure steam sterilizer and heat, heating-up temperature is 125 DEG C, and the heat time is 2.0 h;
4) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 4 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix and get final product.
By the Buddha jumping over the wall soup juice of the Buddha jumping over the wall soup juice making in embodiment 5 and conventional method making, contrast.
The preparation method of tradition Buddha jumping over the wall soup juice comprises the following steps:
1) 200g pig's feet, 150 g fresh pig skins, 150 g pig cylinder bones, 90g chicken and 90g duck are washed, remove impurity and watery blood on raw material; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) 10 g gingers and the 10 g heads of garlic are put into ceramic jar after oil cauldron is propagandized hotly, then put into pretreated fresh pig skin, duck, pig's feet, chicken, cylinder bone, add 300 g yellow rice wine and 300 g water;
3) cover lid, big fire boils, then boils 18 h with little fire;
4) end to be heated, takes out ceramic jar, through 4 ~ 6 layers of filtered through gauze, drains upper strata grease while hot;
5) the soup juice after filtering is weighed, add chicken powder, 0.305% salt and 1.374% sugar of soup juice gross weight 0.458%, mix.
Carry out physics and chemistry detection by the Buddha jumping over the wall soup juice that two kinds of methods are made, adopt in the soup juice that makes of the inventive method that disodium 5 '-ribonucleotide content is that 3.48 ~ 6.74 mg/g, free aminoacid content are 0.30 ~ 0.54%, total sugar content is that 1.15 ~ 2.01 g/100g, hydroxyproline content are 3.18 ~ 6.43%, soluble protein content is 10.62 ~ 14.40 mg/g; And the soup juice that adopts conventional method to make just can have the physics and chemistry value close with above-mentioned content through the infusion of 16 h, 14 h, 15 h, 21 h, 17 h left and right respectively.
Separately form sensory evaluation group by 10 Food Science professionals, respectively to the soup juice of making by the present invention with boil by traditional handicraft the soup juice that 18 h make and judge, result shows that two kinds of soup juice, after seasoning, have more consistent sensory experience.
Visible, boil soup juice 2.0 ~ 3.0h by preparation method of the present invention, can reach traditional handicraft and boil nutritive validity and the mouthfeel of 18 h, greatly shorten the Production Time of Buddha jumping over the wall soup juice; And preparation method is simple and easy to do, can be applicable to the suitability for industrialized production of Buddha jumping over the wall soup juice, and can carry out the adjustment of seasoning formula according to consumer's hobby; Meanwhile, the soup juice that the soup juice after HTHP heat sterilization makes compared with traditional handicraft has better long-time storage performance.
The foregoing is only preferred embodiment of the present invention, all equalizations of doing according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (8)
1. a preparation method for Buddha jumping over the wall soup juice, is characterized in that: comprise the following steps:
1) pig's feet, fresh pig skin, pig cylinder bone, chicken and duck water are cleaned at twice, removed impurity and watery blood on raw material, then with twice blanching of the moisture just having boiled, blanching 30 s at every turn; Ginger and the head of garlic are removed the peel respectively, clean, are shredded;
2) pretreated meat raw material is put in slaughterhouse, adds yellow rice wine, ginger, the head of garlic;
3) in slaughterhouse, add again water;
4) cover slaughterhouse pot cover, twine envelope with 3 ~ 4 layers of gauze, reserve steam vent, put into pressure steam sterilizer and heat;
5) end to be heated, exhaust is thorough, when temperature shows lower than 100 DEG C, opens sterilizer, takes out slaughterhouse, through 4 ~ 6 layers of filtered through gauze, drains upper strata grease while hot;
6) the soup juice after filtering is weighed, then add chicken powder, salt and sugar, mix.
2. the preparation method of Buddha jumping over the wall soup juice according to claim 1, it is characterized in that: pig's feet 20 ~ 25%, pigskin 12 ~ 16%, pig cylinder bone 13 ~ 16%, chicken 8 ~ 12%, duck 8 ~ 11%, yellow rice wine 25 ~ 30%, ginger 0.6 ~ 1.1%, the head of garlic 0.6 ~ 1.1%, above-mentioned percentage by weight sum is 100%.
3. the preparation method of Buddha jumping over the wall soup juice according to claim 1, is characterized in that: pig's feet 23.36%, pigskin 14.02%, pig cylinder bone 14.02%, chicken 9.35%, duck 9.35%, yellow rice wine 28.04%, ginger 0.93%, the head of garlic 0.93%.
4. the preparation method of Buddha jumping over the wall soup juice according to claim 1, is characterized in that: the quality that adds water in step 3) is step 1) and step 2) described raw material gross weight 33.3% ~ 100.0%.
5. the preparation method of Buddha jumping over the wall soup juice according to claim 1, is characterized in that: the quality that adds water in step 3) is step 1) and step 2) described raw material gross weight 50%.
6. the preparation method of Buddha jumping over the wall soup juice according to claim 1, is characterized in that: the heating-up temperature of pressure steam sterilizer is 115 ~ 125 DEG C, and the heat time is 2.0 ~ 3.0 h.
7. the preparation method of Buddha jumping over the wall soup juice according to claim 1, is characterized in that: the weight that adds chicken powder in step 5) is 0.458% of soup juice gross weight; The weight that adds salt is 0.305% of soup juice gross weight; Adding sugared weight is 1.374% of soup juice gross weight.
8. the Buddha jumping over the wall soup juice that preparation method as claimed in claim 1 makes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410083850.2A CN103859500B (en) | 2014-03-10 | 2014-03-10 | A kind of Buddha jumping over the wall soup juice and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410083850.2A CN103859500B (en) | 2014-03-10 | 2014-03-10 | A kind of Buddha jumping over the wall soup juice and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859500A true CN103859500A (en) | 2014-06-18 |
| CN103859500B CN103859500B (en) | 2016-03-23 |
Family
ID=50898957
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410083850.2A Active CN103859500B (en) | 2014-03-10 | 2014-03-10 | A kind of Buddha jumping over the wall soup juice and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859500B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876716A (en) * | 2016-04-28 | 2016-08-24 | 莆田市城厢区诚味食品有限公司 | Fotiaoqiang and method for producing same |
| CN105876486A (en) * | 2014-12-02 | 2016-08-24 | 烟台瑞泽生物科技有限公司 | Preparation technology of Fotiaoqiang (steamed abalone with shark's fin and fish maw in broth) |
| CN110754638A (en) * | 2019-10-24 | 2020-02-07 | 大连工业大学 | Preparation method of pre-cooked Fotiaoqiang frozen bag |
| CN113367297A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Instant Buddha jumping wall and preparation method thereof |
| CN113804787A (en) * | 2021-09-17 | 2021-12-17 | 福建农林大学 | Method for rapidly judging quality of Fotiaoqiang through flavor substances |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
| CN103202503A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Fotiaoqiang preparation method |
-
2014
- 2014-03-10 CN CN201410083850.2A patent/CN103859500B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101946919A (en) * | 2010-09-15 | 2011-01-19 | 青岛磐海工贸有限公司 | Preparation method of abalone fins |
| CN103202503A (en) * | 2012-01-11 | 2013-07-17 | 李志顺 | Fotiaoqiang preparation method |
| CN102793228A (en) * | 2012-09-05 | 2012-11-28 | 北方绿色食品股份有限公司 | Dish convenient for freeze drying |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876486A (en) * | 2014-12-02 | 2016-08-24 | 烟台瑞泽生物科技有限公司 | Preparation technology of Fotiaoqiang (steamed abalone with shark's fin and fish maw in broth) |
| CN105876716A (en) * | 2016-04-28 | 2016-08-24 | 莆田市城厢区诚味食品有限公司 | Fotiaoqiang and method for producing same |
| CN110754638A (en) * | 2019-10-24 | 2020-02-07 | 大连工业大学 | Preparation method of pre-cooked Fotiaoqiang frozen bag |
| CN113367297A (en) * | 2021-06-23 | 2021-09-10 | 大洲新燕(厦门)生物科技有限公司 | Instant Buddha jumping wall and preparation method thereof |
| CN113804787A (en) * | 2021-09-17 | 2021-12-17 | 福建农林大学 | Method for rapidly judging quality of Fotiaoqiang through flavor substances |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859500B (en) | 2016-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933603B (en) | Chilli sauce and preparation method thereof | |
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN102342534B (en) | Method for making smoked chicken | |
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN103859500B (en) | A kind of Buddha jumping over the wall soup juice and preparation method thereof | |
| CN103494232A (en) | Lily beef can | |
| CN102008061B (en) | Method for preparing chicken powder by using chicken skeleton and chicken skin | |
| CN103120322A (en) | Manufacture method of beer chicken dices | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN103251080A (en) | White kidney bean small squid canned food and preparation method thereof | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN102845718A (en) | Flammulina velutipes sauce and preparation method thereof | |
| CN101427813A (en) | Process for preparing food | |
| CN103919171A (en) | Instant leisure fish fillet preparation method | |
| CN103549563B (en) | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof | |
| CN109527429A (en) | A kind of production method of spice-boiled pork | |
| CN103750361A (en) | Braised pig hoof | |
| CN103099216A (en) | Technology for processing beef with brown sauce | |
| CN106722820A (en) | A kind of crab oil sauce and preparation method thereof | |
| CN106136091A (en) | A kind of Radix Rhodiolae QI invigorating maize cob meal barbecue intestinal and preparation method thereof | |
| CN104621535A (en) | Spleen-stomach strengthening nutritional chili sauce and preparation method thereof | |
| CN104366560A (en) | Sauce flavor dried beef slice and processing method thereof | |
| CN104381927A (en) | Production method of pickled vegetables | |
| CN107751531A (en) | A kind of preparation method of fragrant and sweet Chinese chestnut |
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 |