CN103948057B - A kind of honeydew chicken wings and preparation method - Google Patents
A kind of honeydew chicken wings and preparation method Download PDFInfo
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- CN103948057B CN103948057B CN201410209354.7A CN201410209354A CN103948057B CN 103948057 B CN103948057 B CN 103948057B CN 201410209354 A CN201410209354 A CN 201410209354A CN 103948057 B CN103948057 B CN 103948057B
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 65
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title claims abstract description 29
- 240000002495 Cucumis melo var. inodorus Species 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 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 abstract description 32
- 229960003487 xylose Drugs 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 26
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 16
- 235000008397 ginger Nutrition 0.000 claims abstract description 16
- 235000012907 honey 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 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 15
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 20
- 241000234282 Allium Species 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 abstract description 12
- 238000004040 coloring Methods 0.000 abstract description 11
- 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
- 239000002932 luster Substances 0.000 abstract description 6
- 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
- 244000291564 Allium cepa Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000021110 pickles Nutrition 0.000 description 9
- 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
- 241000894006 Bacteria Species 0.000 description 1
- 206010021703 Indifference Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 235000019449 other food additives Nutrition 0.000 description 1
- 239000003973 paint Substances 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
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- 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
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- 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 present invention relates to food technology field, particularly a kind of honeydew chicken wings and preparation method.A kind of honeydew chicken wings, raw material weight proportioning: green onion 0-10 part, ginger 0-10 part, salt 0.5-2.5 part, monosodium glutamate 0.1 part, water 10-20 part, wood sugar 0.2-0.8 part, honey 1.0-3 part, chicken wings 25-30 part.Soy sauce in formula and sucrose are substituted with wood sugar completely, not only can make the honeydew chicken wings bright manufactured, the picked-up of human body to high-energy sugar and other non-natural food additives can also be reduced, more contribute to health; The color and luster of obtained honeydew chicken wings is vivider, more tempting, accelerates colouring and saves Production Time, cost-saving; And wood sugar adds salinity, decrease the addition of salt, make honeydew chicken wings more contribute to 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 boil and the way such as baking, baking chicken wings, is wherein more welcome one.But grilled chicken wing requires higher to color and luster, in order to carry look, generally soy sauce can be added when pickling.In order to make taste better, when generally pickling, also white sugar can be put into.But it is containing numerous food additive in soy sauce, long-term edible harmful to health.White sugar is too much edible, also has potential safety hazard to health.In addition, in diet, too much to the intake of salt, the incidence probability of hypertension and coronary heart disease can be increased.Therefore, the substitute of seeking a kind of soy sauce and white sugar simultaneously, increases the salinity in food, reduces 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 bariatric patients and diabetic; And have and do not utilized by bacterium in oral cavity, can the effects such as carious tooth be prevented.In addition, wood sugar can also carry out Maillard reaction with amino acid, for food flavouring is hyperchromic, is a kind of natural sweetener and toner.
Summary of the invention
In order to solve the food security and healthy hidden danger that exist in above baking chicken wings, the invention provides one not containing soy sauce and white sugar, the honeydew chicken wings of the absorption of salt can be reduced simultaneously.
Present invention also offers the preparation method of described honeydew chicken wings.
The present invention is achieved by the following measures:
A kind of 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,
Monosodium glutamate 0.1 part,
Water 10-20 part,
Wood sugar 0.2-0.8 part,
Honey 1.0-3 part,
Chicken wings 25-30 part.
Oily 5-10 second first spent before use by preferred wood sugar in 3-5 deep fat doubly, then adds together in chicken wings with oil.
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, oily 5-10 second first spent by wood sugar in 3-5 deep fat doubly, then add together in chicken wings with oil, after pickling 0.5-3h, get chicken wings and toast at 160-200 DEG C or heat 10-30min, to obtain final product.
Described preparation method, preferably uses baking oven or micro-wave oven to carry out toasting or heating.
Beneficial effect of the present invention:
(1) on the basis of using for reference the traditional baking of honeydew chicken wings or microwave heating process, soy sauce in formula and sugar are substituted with wood sugar completely, not only can make the honeydew chicken wings bright manufactured, the picked-up of human body to high-energy sugar and other non-natural food additives can also be reduced, more contribute to health; The color and luster of obtained honeydew chicken wings is vivider, more tempting; Wood sugar can also carry out Maillard reaction with the amino acid etc. that contains in chicken wings under the condition heated, and plays the effect of flavouring, effectively avoids the various food additives that contain in soy sauce to the harm of health; And by adding wood sugar, add salinity, reduce the addition of salt, thus decrease the incidence of disease of the disease such as hypertension and coronary heart disease, make this food of honeydew chicken wings more contribute to health;
(2) by wood sugar replacing whole soy sauce and sugar, not only reducing the absorption to high heat sugar when using honeydew chicken wings, also reducing the absorption of other food additives; Particularly wood sugar adds after fried, instead of soy sauce, sugar and salt completely, makes edible more healthy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further elaborated, only for illustration of the present invention, is not used in and limits scope of the present invention.
Embodiment 1: after green onion 5 parts, ginger 5 parts, salt 1.65 parts, wood sugar 0.55 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 4-5min, and after baking, bright is tempting, salinity is moderate.
Embodiment 2: after green onion 5 parts, ginger 5 parts, salt 1.2 parts, wood sugar 0.4 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 6-8min, and after baking, bright is tempting, salinity is moderate.
Embodiment 3: after green onion 5 parts, ginger 5 parts, salt 1.1 parts, wood sugar 0.55 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 4-5min, and after baking, bright is tempting, salinity is moderate.
Embodiment 4: after green onion 5 parts, ginger 5 parts, salt 0.8 part, wood sugar 0.4 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 6-8min, and after baking, bright is tempting, salinity is moderate partially light.
Embodiment 5: after green onion 5 parts, ginger 5 parts, salt 2.2 parts, wood sugar 0.55 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 6-8min, and after baking, bright is tempting, salinity is moderate.
Embodiment 6: after green onion 5 parts, ginger 5 parts, salt 1.6 parts, wood sugar 0.4 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, takes out chicken wings, in 180 DEG C of baking ovens, and baking 15min.Just start colouring when baking 6-8min, and after baking, bright is tempting, salinity is moderate.
Embodiment 7: after green onion 5 parts, ginger 5 parts, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water are mixed, add chicken wings 28.5 parts, the wood sugar 0.55 part after oily 5s is crossed in 1.65 parts of deep fats, add together with oil, pickle, after pickling 1.5h, take out chicken wings, in 180 DEG C of baking ovens, baking 15min.Just start colouring when baking 2-3min, and after baking, bright is tempting, salinity and the basic indifference of embodiment 3.
Comparative example 1: after green onion 5 parts, ginger 5 parts, salt 0.1 part, sucrose 0.55 part, 8 parts, soy sauce, honey 2.2 parts, monosodium glutamate 0.1 part, 7.5 parts, water being mixed, add chicken wings 28.5 parts, pickle, after pickling 1.5h, take out chicken wings, in 180 DEG C of baking ovens, baking 15min.Owing to adding the relation of soy sauce, when baking 15min, color and luster sends out crow, and dark reddish brown is overweight, under same baking condition, is charred phenomenon and occurs, not as gained honeydew chicken wings bright in embodiment 1.
Comparative example 2: after green onion 5 parts, ginger 5 parts, salt 2.2 parts, sucrose 0.55 part, honey 2.2 parts, monosodium glutamate 0.1 part, 15.5 parts, water being mixed, add chicken wings 27.8 parts, pickle, after pickling 1.5h, take out chicken wings, in 180 DEG C of baking ovens, baking 15min.Just start colouring when baking 12-15min, after baking, color and luster is still more shallow, therefore the upper chromatic effect of sucrose is fast not as wood sugar colouring speed.In addition, the honeydew chicken wings that its mouthfeel and salinity are all obtained not as embodiment 5.
As follows through above-mentioned experimental summary, along with the increase of wood sugar addition, it starts time shorten of painting, and under the temperature and time that baking is identical, wood sugar addition is that the color and luster of the honeydew chicken wings of 0.55 part is vivider tempting, and when there will not be soy sauce to paint, color sends out the dark reddish brown of crow; Compare white sugar, not only colouring is fast, and under the condition of identical salt addition, adds salinity and fragrance.
Above-described embodiment is the present invention's preferably embodiment; but embodiments of the present invention are not by the restriction of embodiment; other is any do not deviate from Spirit Essence of the present invention and principle under make change, modification, combination, substitute, simplify and all should be equivalent substitute mode, be included within protection scope of the present invention.
Claims (8)
1. a honeydew chicken wings, is characterized in that the raw material containing following weight proportion:
Green onion 0-10 part,
Ginger 0-10 part,
Salt 0.5-2.5 part,
Monosodium glutamate 0.1 part,
Water 10-20 part,
Wood sugar 0.2-0.8 part,
Honey 1.0-3 part,
Chicken wings 25-30 part;
The weight ratio of salt and wood sugar is 2-4:1.
2. honeydew chicken wings according to claim 1, is characterized in that raw material weight proportioning is as follows:
Green onion 5 parts,
Ginger 5 parts,
Salt 1.1-2.2 part,
Monosodium glutamate 0.1 part,
15.5 parts, water,
Wood sugar 0.55 part,
Honey 2.2 parts,
Chicken wings 28.5 parts.
3. honeydew chicken wings according to claim 1 and 2, is characterized in that oily 5-10 second first spent before use by wood sugar in 3-5 deep fat doubly, then adds together in chicken wings with oil.
4. honeydew chicken wings according to claim 1, is characterized in that the weight ratio of salt and wood sugar is 3:1.
5. the preparation method of the honeydew chicken wings according to any one of a claim 1,2 or 4, after it is characterized in that green onion, ginger, salt, water, wood sugar, honey, monosodium glutamate to mix, add chicken wings, after pickling 0.5-3h, get chicken wings toast at 160-200 DEG C or heat 10-30min, to obtain final product.
6. the preparation method of the honeydew chicken wings according to any one of a claim 1-4, after it is characterized in that green onion, ginger, salt, water, honey, monosodium glutamate to mix, add chicken wings, oily 5-10 second first spent by wood sugar in 3-5 deep fat doubly, then add together in chicken wings with oil, after pickling 0.5-3h, get chicken wings and toast at 160-200 DEG C or heat 10-30min, to obtain final product.
7. preparation method according to claim 5, is characterized in that using baking oven or micro-wave oven to carry out toasting or heating.
8. preparation method according to claim 6, is characterized in that using baking oven or micro-wave oven to carry out toasting or heating.
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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 |
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2014
- 2014-05-19 CN CN201410209354.7A patent/CN103948057B/en active Active
Patent Citations (8)
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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 |
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