CN104082767A - Cocoa-fragrance chicken feet and preparing method thereof - Google Patents

Cocoa-fragrance chicken feet and preparing method thereof Download PDF

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Publication number
CN104082767A
CN104082767A CN201410295130.2A CN201410295130A CN104082767A CN 104082767 A CN104082767 A CN 104082767A CN 201410295130 A CN201410295130 A CN 201410295130A CN 104082767 A CN104082767 A CN 104082767A
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parts
chicken feet
cocoa
water
leaf
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Chinese (zh)
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王兵
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Hefei Huizhihuang Food Group Co Ltd
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Hefei Huizhihuang Food Group Co Ltd
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Priority to CN201410295130.2A priority Critical patent/CN104082767A/en
Publication of CN104082767A publication Critical patent/CN104082767A/en
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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
    • A23L13/70—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
    • A23L13/20—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
    • A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • 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
    • A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to cocoa-fragrance chicken feet which are characterized by being prepared from the following raw materials in parts by weight: 280-320 parts of chicken feet, 6-8 parts of lotus leaves, 25-30 parts of cocoa powder, 10-12 parts of skim milk, 4-6 parts of apple vinegar, 6-8 parts of rock candy, 20-22 parts of edible salt, 14-18 parts of olive oil, 16-20 parts of cinnamon, 5-7 parts of pepper, 5-7 parts of fennel, 8-10 parts of garlic, 7-9 parts of potato chips, 12-15 parts of cooking wine, 6-8 parts of dandelion, 5-7 parts of tea leaves, 3-4 parts of shaddock peel, 4-5 parts of auxiliaries and a proper amount of water. The chicken feet prepared by the method disclosed by the invention are the chicken feet which are unique in flavour and are prepared by marinating at first and then stifling; marinating seasoning is prepared by uniformly crushing the pepper, the cinnamon, the garlic and the like into granules, fragrancely frying by utilizing the olive oil and decocting by adding the water after the tea leaves, the dandelion, the cooking wine and the like are added; the chicken feet are put into the marinating seasoning, so that the chicken feet are marinated with the fragrance; the meat quality can also be softened; the stifling process is very conventional, wherein original water is replaced by mixing the cocoa powder, the skimmed milk and the like in water to obtain a mixture and then boiling the mixture, so as to generate steam, and therefore, the stifled chicken feet have the mellow fragrance of the cocoa powder; the appetite is stimulated; simultaneously, by means of stifling, the tight chicken feet can also become relatively soft so as to be easy to eat.

Description

A kind of cocoa aroma chicken claw and preparation method thereof
Technical field
The present invention is a kind of cocoa aroma chicken claw and preparation method thereof, belongs to the processing technology of shank in food.
Background technology
Cocoa power is also that cocoa bean is directly processed the cocoa products of processing gained, obtains cocoa cake from cocoa liquor after squeezing remove portion cocoa butter, after cocoa cake is pulverized, is cocoa power through the brownish red powder of screening gained.Cocoa power is divided into high, medium and low fat cocoa power by its fat content; Be divided into natural powder and alkalization powder by processing method difference.The cocoa power of all size, color is from light brown to peony, and cocoa power has strong cocoa aroma, is directly used in the production of chocolate and beverage.
Natural cocoa power is from natural cocoa bean, to extract, refine the chocolate brown powder forming, taste is sweet, aromatic flavour, contains protein, several amino acids, high heat fat, copper, iron, manganese, zinc, phosphorus, potassium, vitamin A, dimension D, ties up E, ties up B1, ties up B2, ties up B6 and has the alkaloid of multiple bioactive functions.Be mainly used in toning or flavouring.
Scientist represents, increasing result of study shows, the chemical analysis in cocoa power can effectively be treated heart disease, diabetes, hypertension and vascular conditions etc.In cocoa power, make the person be benefited be a kind of Phytochemistry composition of flavanols by name, in claret and black tea, also have this chemical analysis.
Summary of the invention
A kind of cocoa aroma chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 320, lotus leaf 6 ~ 8, cocoa power 25 ~ 30, skim milk 10 ~ 12, apple vinegar 4 ~ 6, rock sugar 6 ~ 8, edible salt 20 ~ 22, olive oil 14 ~ 18, cassia bark 16 ~ 20, Chinese prickly ash 5 ~ 7, fennel seeds 5 ~ 7, garlic 8 ~ 10, potato chips 7 ~ 9, cooking wine 12 ~ 15, dandelion 6 ~ 8, tealeaves 5 ~ 7, pomelo peel 3 ~ 4, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: Herba hyperici attenuati leaf 3 ~ 5, the root bark of Chinese wolf-berry 6 ~ 8, raw licorice 18 ~ 20, saline cistanche 5 ~ 7, dark plum core 10 ~ 12, rhizoma nardostachyos 7 ~ 9, the fruit of Chinese wolfberry 2 ~ 3, capsicum leaf 3 ~ 5, rosebud 6 ~ 8, fragrant taro powder 20 ~ 25, olive pulp 15 ~ 18 and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
A preparation method for cocoa aroma chicken claw, is characterized in that comprising following step:
(1) mix cassia bark, Chinese prickly ash, fennel seeds, garlic and potato chips unification and be crushed to pepper grain size, add the quick-fried perfume (or spice) of olive oil frying 8 ~ 12min, add again dandelion, tealeaves, pomelo peel, edible salt, rock sugar cooking wine, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 16cm, decoct 50 ~ 60min and become halogen material;
(2) shank is crossed to boiling water and removed residual blood, the halogen material of putting into (1) boils, and it is rotten to shank meat shortcake that afterwards little fire boils 30 ~ 40min;
(3) mixing cocoa powder, lotus leaf, skim milk and apple vinegar, boiling becomes soup to produce the water of steam for substituting food steamer;
(4) shank (2) Suo Shu is put into food steamer, decoct and produce the stifling 30 ~ 40min of steam, taking-up after completing to boiling with the soup juice of (3).
In invention, rare material is described below:
Herba hyperici attenuati leaf: Hypericaceae perennial herb, leaf is containing aromatic oil and tannin, among the people leaf dried for tea.
The root bark of Chinese wolf-berry: for the root skin of Solanaceae Lycium plant matrimony vine, peel root skin, dry and can be used as medicine, there is cool blood and fall the effects such as fire except precious, clearing lung-heat.
Saline cistanche: a kind of parasitic plant that colonizes in desert trees sacsaoul, red building root of Orobanchaceae, there is high medical value, be the traditional rare traditional Chinese medicine of China, be also one of help medicine that in successive dynasties tonifying kidney and strengthening yang class prescription, usage frequency is the highest.
Rhizoma nardostachyos: Valerianaceae perennial herb, complete stool has strong rosin sample fragrance, and medicinal root and the rhizome that refers to this kind of rhizoma nardostachyos and jatamansi contributes to effect of regulating qi-flowing for relieving pain, activating spleen and strengthening stomach.
Advantage of the present invention: chicken claw of the present invention is a kind of chicken claw of unique flavor, it is stew in soy sauce before this, fumigate again, the condiment of stew in soy sauce is Chinese prickly ash, cassia bark, the unifications such as garlic are crushed to granule, utilize the fried perfume (or spice) of olive, add again tealeaves, dandelion, other taste substance boilings such as cooking wine, put into shank stew in soy sauce fragrance, can also soften meat, stifling process is very conventional, but feature is with cocoa power, the mixing and water addings such as defatted milk boil replacement water generates steam in the past, shank after stifling like this has the sweet-smelling of one cocoa power, cause appetite, fumigate and can also make the tight shank meat of meat softer simultaneously, taste not hard.
Detailed description of the invention
A kind of cocoa aroma chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 320g, lotus leaf 6 ~ 8g, cocoa power 25 ~ 30g, skim milk 10 ~ 12g, apple vinegar 4 ~ 6g, rock sugar 6 ~ 8g, edible salt 20 ~ 22g, olive oil 14 ~ 18g, cassia bark 16 ~ 20g, Chinese prickly ash 5 ~ 7g, fennel seeds 5 ~ 7g, garlic 8 ~ 10g, potato chips 7 ~ 9g, cooking wine 12 ~ 15g, dandelion 6 ~ 8g, tealeaves 5 ~ 7g, pomelo peel 3 ~ 4g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: Herba hyperici attenuati leaf 3 ~ 5g, the root bark of Chinese wolf-berry 6 ~ 8g, raw licorice 18 ~ 20g, saline cistanche 5 ~ 7g, dark plum core 10 ~ 12g, rhizoma nardostachyos 7 ~ 9g, the fruit of Chinese wolfberry 2 ~ 3g, capsicum leaf 3 ~ 5g, rosebud 6 ~ 8g, fragrant taro powder 20 ~ 25g, olive pulp 15 ~ 18g and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
A preparation method for cocoa aroma chicken claw, is characterized in that comprising following step:
(1) mix cassia bark, Chinese prickly ash, fennel seeds, garlic and potato chips unification and be crushed to pepper grain size, add the quick-fried perfume (or spice) of olive oil frying 8 ~ 12min, add again dandelion, tealeaves, pomelo peel, edible salt, rock sugar cooking wine, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 16cm, decoct 50 ~ 60min and become halogen material;
(2) shank is crossed to boiling water and removed residual blood, the halogen material of putting into (1) boils, and it is rotten to shank meat shortcake that afterwards little fire boils 30 ~ 40min;
(3) mixing cocoa powder, lotus leaf, skim milk and apple vinegar, boiling becomes soup to produce the water of steam for substituting food steamer;
(4) shank (2) Suo Shu is put into food steamer, decoct and produce the stifling 30 ~ 40min of steam, taking-up after completing to boiling with the soup juice of (3).

Claims (2)

1. a cocoa aroma chicken claw, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 320, lotus leaf 6 ~ 8, cocoa power 25 ~ 30, skim milk 10 ~ 12, apple vinegar 4 ~ 6, rock sugar 6 ~ 8, edible salt 20 ~ 22, olive oil 14 ~ 18, cassia bark 16 ~ 20, Chinese prickly ash 5 ~ 7, fennel seeds 5 ~ 7, garlic 8 ~ 10, potato chips 7 ~ 9, cooking wine 12 ~ 15, dandelion 6 ~ 8, tealeaves 5 ~ 7, pomelo peel 3 ~ 4, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent is made up of the raw material of following weight portion: Herba hyperici attenuati leaf 3 ~ 5, the root bark of Chinese wolf-berry 6 ~ 8, raw licorice 18 ~ 20, saline cistanche 5 ~ 7, dark plum core 10 ~ 12, rhizoma nardostachyos 7 ~ 9, the fruit of Chinese wolfberry 2 ~ 3, capsicum leaf 3 ~ 5, rosebud 6 ~ 8, fragrant taro powder 20 ~ 25, olive pulp 15 ~ 18 and appropriate water; Preparation method is: (1), by mixing olive pulp after the root peeling of raw Radix Glycyrrhizae, grinds homogenate; (2) mix Herba hyperici attenuati leaf, the root bark of Chinese wolf-berry, saline cistanche, dark plum core, rhizoma nardostachyos, the fruit of Chinese wolfberry, capsicum leaf and rosebud, add water to liquid level and exceed material 6 ~ 8cm, decoct and boil 50 ~ 70min dense thick to soup juice, filter soup juice; (3) mix the homogenate of (1) and the soup juice of (2), add fragrant taro powder to mix well, dry afterwards rear pulverizing and get final product.
2. a kind of preparation method of cocoa aroma chicken claw according to claim 1, is characterized in that comprising following step:
(1) mix cassia bark, Chinese prickly ash, fennel seeds, garlic and potato chips unification and be crushed to pepper grain size, add the quick-fried perfume (or spice) of olive oil frying 8 ~ 12min, add again dandelion, tealeaves, pomelo peel, edible salt, rock sugar cooking wine, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 16cm, decoct 50 ~ 60min and become halogen material;
(2) shank is crossed to boiling water and removed residual blood, the halogen material of putting into (1) boils, and it is rotten to shank meat shortcake that afterwards little fire boils 30 ~ 40min;
(3) mixing cocoa powder, lotus leaf, skim milk and apple vinegar, boiling becomes soup to produce the water of steam for substituting food steamer;
(4) shank (2) Suo Shu is put into food steamer, decoct and produce the stifling 30 ~ 40min of steam, taking-up after completing to boiling with the soup juice of (3).
CN201410295130.2A 2014-06-27 2014-06-27 Cocoa-fragrance chicken feet and preparing method thereof Pending CN104082767A (en)

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Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305268A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with raisin and preparation process thereof
CN104305287A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Grapefruit chicken feet and preparation method thereof
CN104305293A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with orange flavor and preparation process thereof
CN104305267A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Fragrant chicken foot and making method thereof
CN104305296A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with black sesame and cream and preparation process thereof
CN104783199A (en) * 2015-03-23 2015-07-22 金艳萍 Soybean milk-flavored vinegar pickled pepper chicken feet and preparation method thereof
CN106666433A (en) * 2016-12-09 2017-05-17 重庆顺泰食品有限公司 Method of herba menthae haplocalycis marinated chicken feet
CN107535869A (en) * 2017-09-19 2018-01-05 黎小霞 A kind of chicken feet food and its processing method
CN109965227A (en) * 2018-12-25 2019-07-05 宿州市百年传奇食品有限公司 A kind of sterile mixed rolling device and method of shredded chicken gristle
CN110463967A (en) * 2018-05-12 2019-11-19 成都市百宝袋文化传媒有限公司 A kind of halogen gravy material and its halogen meat production method

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1196200A (en) * 1998-05-07 1998-10-21 董以泉 Chicken claw treated with sugar and preparation method thereof
CN101305816A (en) * 2008-05-15 2008-11-19 王维权 Multi-flavor toasted fragrant egg and its production technique
CN102396724A (en) * 2010-09-16 2012-04-04 山西百世特食品有限公司 Method for cooking barbecued chicken chops
CN103478669A (en) * 2013-10-21 2014-01-01 合肥工业大学 Pickled chicken paw soak solution

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1196200A (en) * 1998-05-07 1998-10-21 董以泉 Chicken claw treated with sugar and preparation method thereof
CN101305816A (en) * 2008-05-15 2008-11-19 王维权 Multi-flavor toasted fragrant egg and its production technique
CN102396724A (en) * 2010-09-16 2012-04-04 山西百世特食品有限公司 Method for cooking barbecued chicken chops
CN103478669A (en) * 2013-10-21 2014-01-01 合肥工业大学 Pickled chicken paw soak solution

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305268A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with raisin and preparation process thereof
CN104305287A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Grapefruit chicken feet and preparation method thereof
CN104305293A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with orange flavor and preparation process thereof
CN104305267A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Fragrant chicken foot and making method thereof
CN104305296A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chicken feet with black sesame and cream and preparation process thereof
CN104783199A (en) * 2015-03-23 2015-07-22 金艳萍 Soybean milk-flavored vinegar pickled pepper chicken feet and preparation method thereof
CN106666433A (en) * 2016-12-09 2017-05-17 重庆顺泰食品有限公司 Method of herba menthae haplocalycis marinated chicken feet
CN107535869A (en) * 2017-09-19 2018-01-05 黎小霞 A kind of chicken feet food and its processing method
CN110463967A (en) * 2018-05-12 2019-11-19 成都市百宝袋文化传媒有限公司 A kind of halogen gravy material and its halogen meat production method
CN109965227A (en) * 2018-12-25 2019-07-05 宿州市百年传奇食品有限公司 A kind of sterile mixed rolling device and method of shredded chicken gristle
CN109965227B (en) * 2018-12-25 2022-04-26 宿州市百年传奇食品有限公司 Aseptic mixing and rolling device and method for chicken silk crisp bones

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Application publication date: 20141008