CN103948057A - Honey chicken wings and making method - Google Patents
Honey chicken wings and making method Download PDFInfo
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- CN103948057A CN103948057A CN201410209354.7A CN201410209354A CN103948057A CN 103948057 A CN103948057 A CN 103948057A CN 201410209354 A CN201410209354 A CN 201410209354A CN 103948057 A CN103948057 A CN 103948057A
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- chicken wings
- parts
- honey
- salt
- wood sugar
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 66
- 235000012907 honey Nutrition 0.000 title claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 4
- SRBFZHDQGSBBOR-LECHCGJUSA-N alpha-D-xylose Chemical compound O[C@@H]1CO[C@H](O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-LECHCGJUSA-N 0.000 claims description 29
- 229960003487 xylose Drugs 0.000 claims description 29
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 24
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 24
- 235000021110 pickles Nutrition 0.000 claims description 21
- 241000234282 Allium Species 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 8
- -1 15.5 parts Substances 0.000 claims 1
- 239000002932 luster Substances 0.000 abstract description 16
- 235000013555 soy sauce Nutrition 0.000 abstract description 12
- 229930006000 Sucrose Natural products 0.000 abstract description 9
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 9
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 239000005720 sucrose Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 abstract 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 abstract 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 abstract 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000004040 coloring Methods 0.000 description 11
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000003925 fat Substances 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 208000029078 coronary artery disease Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000004280 healthy diet Nutrition 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000010422 painting Methods 0.000 description 1
- 210000000496 pancreas Anatomy 0.000 description 1
- 150000002972 pentoses Chemical class 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003765 sweetening agent Substances 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/40—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
- 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
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)
- Meat, Egg Or Seafood Products (AREA)
- Confectionery (AREA)
Abstract
The invention relates to the technical field of foods and particularly relates to honey chicken wings and a making method. The honey chicken wings comprise the following raw materials in parts by weight: 0-10 parts of shallot, 0-10 parts of ginger, 0.5-2.5 parts of salt, 0.1 part of monosodium glutamate, 10-20 parts of water, 0.2-0.8 part of xylose, 1.0-3 parts of honey and 25-30 parts of chicken wings. Soy sauce and sucrose in a formula are completely replaced by the xylose, so that the made honey chicken wings not have bright color and luster, intake for high-energy sugar and other non-natural food additives by human bodies can be reduced and human health is facilitated; the made honey chicken wings have bright color and luster and are attractive, the coloration is accelerated, the making time is saved and the cost is saved; furthermore, the xylose can increase the salinity, so the addition amount of common salt is reduced, and therefore the honey chicken wings are beneficial for human health.
Description
technical field
The present invention relates to food technology field, particularly a kind of honeydew chicken wings and preparation method.
background technology
The way of honeydew chicken wings is varied, has culinary art, stewes and to boil and the way such as baking, and baking chicken wings, is wherein more welcome a kind of.But grilled chicken wing is had relatively high expectations to color and luster, in order to carry look, generally can when pickling, add soy sauce.In order to make taste better, while generally pickling, also can put into white sugar.But in soy sauce, contain numerous food additive, long-term edible harmful to health.White sugar is too much edible, and health is also had to potential safety hazard.In addition, in diet, too much to the intake of salt, can increase the incidence probability of hypertension and coronary heart disease.Therefore, seek the substitute of a kind of soy sauce and white sugar simultaneously, increase the salinity in food, reduce the intake to salt, become necessity of healthy diet.
Wood sugar is a kind of pentose, has sugared distinctive sweet taste, not by body metabolism, does not increase pancreas burden, has characteristic low in calories, is the preferred sweetener of obesity patient and diabetic; And do not have and utilized by bacterium in oral cavity, can prevent the effects such as carious tooth.In addition, wood sugar can also carry out Maillard reaction with amino acid, hyperchromic for food flavouring, is a kind of natural sweetener and toner.
summary of the invention
In order to solve food security and the healthy hidden danger existing in above baking chicken wings, the invention provides a kind of soy sauce and white sugar of not containing, can reduce the honeydew chicken wings of the absorption of salt simultaneously.
The present invention also provides the preparation method of described honeydew chicken wings.
The present invention is achieved by the following measures:
A honeydew chicken wings, raw material weight proportioning is as follows:
Green onion 0-10 part,
Ginger 0-10 part,
Salt 0.5-2.5 part,
0.1 part of monosodium glutamate,
Water 10-20 part,
Wood sugar 0.2-0.8 part,
Honey 1.0-3 part,
Chicken wings 25-30 part.
Preferably wood sugar is first spent oily 5-10 second before use in 3-5 deep fat doubly, then with oil, adds in chicken wings together.
Described honeydew chicken wings, the weight ratio of preferred salt and wood sugar is 2-4:1.
Described honeydew chicken wings, the weight ratio of preferred salt and wood sugar is 3:1.
The preparation method of described honeydew chicken wings, after green onion, ginger, salt, water, honey are mixed, add chicken wings, wood sugar is first spent oily 5-10 second in 3-5 deep fat doubly, then with oil, add together in chicken wings, pickle after 0.5-3h, get chicken wings and at 160-200 ℃, toast or heat 10-30min, obtain.
Described preparation method, is preferably used baking oven or micro-wave oven toast or heat.
Beneficial effect of the present invention:
(1) using for reference on the basis of the traditional baking of honeydew chicken wings or microwave heating process, soy sauce and sugar in formula are substituted with wood sugar completely, not only can make the honeydew chicken wings color and luster manufactured vivid, can also reduce the picked-up of human body to high-energy sugar and other non-natural food additives, more contribute to health; The color and luster of the honeydew chicken wings making is vivider, more tempting; Wood sugar can also carry out Maillard reaction with the amino acid that contains in chicken wings etc. under the condition of heating, plays the effect of flavouring, has effectively avoided the harm to health of the various food additives that contain in soy sauce; And by adding wood sugar, increased salinity, reduced the addition of salt, thereby reduced the incidence of disease of the diseases such as hypertension and coronary heart disease, made this food of honeydew chicken wings more contribute to health;
(2) by wood sugar replacing whole soy sauce and sugar, not only reduced the absorption to high heat sugar when using honeydew chicken wings, also reduced the absorption of other food additives; Particularly wood sugar adds through after fried, has substituted soy sauce, sugar and salt completely, makes edible more healthy.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further elaborated, only for the present invention is described, is not used in the scope of the present invention that limits.
embodiment 1:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 1.65 parts of salt, 0.55 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 4-5min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate.
embodiment 2:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 1.2 parts of salt, 0.4 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 6-8min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate.
embodiment 3:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 1.1 parts of salt, 0.55 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 4-5min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate.
embodiment 4:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 0.8 part of salt, 0.4 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 6-8min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate partially light.
embodiment 5:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 2.2 parts of salt, 0.55 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 6-8min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate.
embodiment 6: after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 1.6 parts of salt, 0.4 part of wood sugar, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 6-8min, just start colouring, and after baking, color and luster is vivid tempting, salinity is moderate.
embodiment 7:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, in 1.65 parts of deep fats, cross 0.55 part of wood sugar after oily 5s, together with oil, add, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 2-3min, just start colouring, and after baking, color and luster is vivid tempting, salinity and the basic indifference of embodiment 3.
comparative example 1:after 7.5 parts of 5 parts of green onions, 5 parts of ginger, 0.1 part of salt, 0.55 part of sucrose, 8 parts, soy sauce, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 28.5 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.Owing to adding the relation of soy sauce, when baking 15min, color and luster is sent out crow, and dark reddish brown is overweight, under same baking condition, be charred phenomenon and occur, not as gained honeydew chicken wings color and luster in embodiment 1 vivid.
comparative example 2:after 15.5 parts of 5 parts of green onions, 5 parts of ginger, 2.2 parts of salt, 0.55 part of sucrose, 2.2 parts of honey, 0.1 part of monosodium glutamate, water are mixed, add 27.8 parts of chicken wings, pickle, pickle after 1.5h, take out chicken wings, in 180 ℃ of baking ovens, baking 15min.When baking 12-15min, just start colouring, after baking, color and luster is still more shallow, thus the upper chromatic effect of sucrose not as wood sugar colouring speed fast.In addition, the honeydew chicken wings that its mouthfeel and salinity all make not as embodiment 5.
As follows through above-mentioned experimental summary, along with the increase of wood sugar addition, it starts the time shorten of painting, and under the identical temperature and time of baking, wood sugar addition is that the color and luster of honeydew chicken wings of 0.55 part is vivider tempting, and the dark reddish brown that color is sent out black while there will not be soy sauce colouring; Compare white sugar, not only colouring is fast, and under the condition of identical salt addition, has increased salinity and fragrance.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not subject to the restriction of embodiment; other is any does not deviate from change, modification, the combination made under Spirit Essence of the present invention and principle, substitute, simplify and all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (8)
1. a honeydew chicken wings, is characterized in that the raw material that contains following weight proportion:
Green onion 0-10 part,
Ginger 0-10 part,
Salt 0.5-2.5 part,
0.1 part of monosodium glutamate,
Water 10-20 part,
Wood sugar 0.2-0.8 part,
Honey 1.0-3 part,
Chicken wings 25-30 part.
2. honeydew chicken wings according to claim 1, is characterized in that raw material weight proportioning is as follows:
5 parts of green onions,
5 parts of ginger,
Salt 1.1-2.2 part,
0.1 part of monosodium glutamate,
15.5 parts, water,
0.55 part of wood sugar,
2.2 parts of honey,
28.5 parts of chicken wings.
3. honeydew chicken wings according to claim 1 and 2, is characterized in that wood sugar first spends oily 5-10 second before use in 3-5 deep fat doubly, then with oil, adds in chicken wings together.
4. honeydew chicken wings according to claim 1, the weight ratio that it is characterized in that salt and wood sugar is 2-4:1.
5. honeydew chicken wings according to claim 1, the weight ratio that it is characterized in that salt and wood sugar is 3:1.
6. the preparation method of the honeydew chicken wings described in any one in a claim 1-5, after it is characterized in that green onion, ginger, salt, water, wood sugar, honey to mix, add chicken wings, pickle after 0.5-3h, get chicken wings and at 160-200 ℃, toast or heat 10-30min, obtain.
7. the preparation method of the honeydew chicken wings described in any one in a claim 1-5, after it is characterized in that green onion, ginger, salt, water, honey to mix, add chicken wings, wood sugar is first spent oily 5-10 second in 3-5 deep fat doubly, then with oil, add together in chicken wings, pickle after 0.5-3h, get chicken wings and at 160-200 ℃, toast or heat 10-30min, obtain.
8. according to the preparation method described in claim 6 or 7, it is characterized in that using baking oven or micro-wave oven toast or heat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209354.7A CN103948057B (en) | 2014-05-19 | 2014-05-19 | A kind of honeydew chicken wings and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209354.7A CN103948057B (en) | 2014-05-19 | 2014-05-19 | A kind of honeydew chicken wings and preparation method |
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| Publication Number | Publication Date |
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| CN103948057A true CN103948057A (en) | 2014-07-30 |
| CN103948057B CN103948057B (en) | 2016-04-27 |
Family
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261861A (en) * | 2016-08-08 | 2017-01-04 | 李万亮 | A kind of roast duck and preparation method thereof |
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| CN101125003A (en) * | 2007-09-12 | 2008-02-20 | 石俊敏 | Method for preparing gold medal garlic chicken wing |
| CN101574155A (en) * | 2009-03-12 | 2009-11-11 | 麦伟荣 | Crisp chicken wings |
| CN102038204A (en) * | 2009-10-21 | 2011-05-04 | 段红霞 | Baked chicken wing |
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| CN102293232A (en) * | 2011-09-06 | 2011-12-28 | 郑州三全食品股份有限公司 | Method for improving color and luster of deep-fried products and deep-fried products |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN103251066A (en) * | 2013-05-14 | 2013-08-21 | 扬州润园投资发展有限公司 | Method for making coke potato chicken wings |
-
2014
- 2014-05-19 CN CN201410209354.7A patent/CN103948057B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554269A (en) * | 2003-12-29 | 2004-12-15 | 信成夫 | Syrup without cane sugar |
| CN101125003A (en) * | 2007-09-12 | 2008-02-20 | 石俊敏 | Method for preparing gold medal garlic chicken wing |
| CN101574155A (en) * | 2009-03-12 | 2009-11-11 | 麦伟荣 | Crisp chicken wings |
| CN102038204A (en) * | 2009-10-21 | 2011-05-04 | 段红霞 | Baked chicken wing |
| CN102204687A (en) * | 2010-03-30 | 2011-10-05 | 河南众品食业股份有限公司 | Coloring method for croruette |
| CN102293232A (en) * | 2011-09-06 | 2011-12-28 | 郑州三全食品股份有限公司 | Method for improving color and luster of deep-fried products and deep-fried products |
| CN102813177A (en) * | 2012-09-17 | 2012-12-12 | 黄明 | Aroma-enhancing and coloring liquid for barbecuing meat product and preparation method thereof |
| CN103251066A (en) * | 2013-05-14 | 2013-08-21 | 扬州润园投资发展有限公司 | Method for making coke potato chicken wings |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261861A (en) * | 2016-08-08 | 2017-01-04 | 李万亮 | A kind of roast duck and preparation method thereof |
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| CN103948057B (en) | 2016-04-27 |
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