CN104082774A - Milky pot-stewed chicken claws and preparation method thereof - Google Patents

Milky pot-stewed chicken claws and preparation method thereof Download PDF

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Publication number
CN104082774A
CN104082774A CN201410295661.1A CN201410295661A CN104082774A CN 104082774 A CN104082774 A CN 104082774A CN 201410295661 A CN201410295661 A CN 201410295661A CN 104082774 A CN104082774 A CN 104082774A
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China
Prior art keywords
parts
chicken claws
water
milk
chicken
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Pending
Application number
CN201410295661.1A
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Chinese (zh)
Inventor
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 CN201410295661.1A priority Critical patent/CN104082774A/en
Publication of CN104082774A publication Critical patent/CN104082774A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses milky pot-stewed chicken claws which are characterized by being prepared from the following raw materials in parts by weight: 280-300 parts of chicken claws, 100-120 parts of skim milk, 15-18 parts of lemon juice, 10-12 parts of grape wine, 10-14 parts of honey, 20-25 parts of edible salt, 8-10 parts of rapeseed oil, 8-10 parts of broadleaf holly leaf, 4-6 parts of astragalus membranaceus, 6-8 parts of semen litchi, 7-10 parts of amomum tsao-ko, 2-3 parts of dried ginger, 3-5 parts of pickled chilli, 12-15 parts of soybean sauce, 5-7 parts of myrcia, 5-8 parts of castanea seguinii leaves, 4-5 parts of aids and a proper amount of water. A single conventional cooking method of chicken claws is changed, the taste of the chicken claws disclosed by the invention is emphasised, and the ratio of salt is reduced; the chicken claws are put into a special marinating material for marinating firstly, and furthermore, the marinated loose chicken claws are put into a steamer to be treated in steam made by decocting a mixture of milk, grape wine, lemon juice and the like instead of water. The skim milk is unlikely to cake, and soap is diluted and thin; because of the permeation capability of a small amount of alcohol and acid substances at high temperature, the milk fragrance can be locked into the surfaces of the chicken claws; the marinating material is also carefully selected and is made by firstly frying ordinary seasonings such as dried ginger and amomum tsao-ko till the fragrance is highlighted and subsequently boiling in water, and the fragrance is rich; the finished chicken claws can be eaten as a dish or snack food, and the taste of the chicken claws is unique.

Description

A kind of milk fragrance pot-stewed chicken pawl and preparation method thereof
Technical field
The present invention is a kind of milk fragrance pot-stewed chicken pawl and preparation method thereof, belongs to the processing technology of pot-stewed chicken pawl in food.
Background technology
The nutriment major part of chicken is protein and fat, overeats and can cause body obesity.In chicken, be short of calcium, iron, carrotene, thiamine, riboflavin, niacin and various vitamin and crude fibre, the long-term edible health inferior health that easily causes.
Science investigation thinks, chicken amount is to human body, and especially the elderly, women's health has significant impact.
Nutritionist points out, due to can edible various food in people one day, on an average, the cholesterol level in chicken be the highest.Cholesterol can greatly increase the probability that brings out of cardiovascular and cerebrovascular disease, if the elderly, women eat chicken every day, certainly will have so unnecessary cholesterol and stockpile in vivo, and this is not only unfavorable for health, also can increase the probability that heart disease, cerebral thrombus are brought out.
Chicken Feet with Pickled Peppers is one of the most popular in recent years snack.Have taste, the tough meat perfume of skin and famous with spicy, Chicken Feet with Pickled Peppers can be stepped on refined taste, also by ordinary people is liked.These kind of cuisines have effect that appetizing is promoted the production of body fluid, stimulated circulation, and manufacturing process is more exquisite, so just can make the strength pungent road that steeps green pepper ooze in chicken claw.Authentic Chicken Feet with Pickled Peppers is plentiful pure white, and while chewing, kindred is raw fragrant, has the very strong taste effect of urging.
Summary of the invention
A kind of milk fragrance pot-stewed chicken pawl, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 300, skim milk 100 ~ 120, lemon juice 15 ~ 18, grape wine 10 ~ 12, honey 10 ~ 14, edible salt 20 ~ 25, rapeseed oil 8 ~ 10, Ilex Latifolia Thunb 8 ~ 10, the Radix Astragali 4 ~ 6, semen litchi 6 ~ 8, tsaoko 7 ~ 10, rhizoma zingiberis 2 ~ 3, bubble green pepper 3 ~ 5, soy sauce 12 ~ 15, spiceleaf 5 ~ 7, Mao Li leaf 5 ~ 8, 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 milk fragrance pot-stewed chicken pawl, is characterized in that comprising following step:
(1) mix Ilex Latifolia Thunb, the Radix Astragali, semen litchi, tsaoko, rhizoma zingiberis and bubble green pepper, with rapeseed oil frying 10 ~ 15min, then add soy sauce, spiceleaf, Mao Liye, edible salt, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 15cm, decoct 40 ~ 50min and become halogen material;
(2) boiling water of scalding after shank is cleaned is removed the trace of blood, is added in (1) described halogen material, turns little fire and boil 40 ~ 50min and carry out stew in soy sauce after boiling;
(3) mixing skimmed milk, lemon juice, grape wine and honey, adds appropriate water boil and becomes soup to produce the water of steam for substituting food steamer;
(4) shank of (2) is put into food steamer, boil and produce the stifling 20 ~ 30min of steam, taking-up after completing with the soup juice of (3) configuration.
Advantage of the present invention: the present invention is a kind of chicken claw of milk fragrance, change the single way of chicken claw in traditional sense, the present invention focuses on taste, the ratio of salt is turned down, before this shank was put into special halogen material stew in soy sauce, loose meat after recycling stew in soy sauce, place it on food steamer, with the milk mixing, grape wine, it is stifling that the replacement decoctings such as lemon juice boil generation steam, skim milk prevented from caking used, soup juice is thin, add the penetrating power under micro-alcohol and acid high temperature, milk fragrance can be pinned in shank top layer, halogen material used is also that essence is chosen fine-pointed finish, it is conventional condiment rhizoma zingiberis, tsaokos etc. are fried perfume (or spice) boiling more first, fragrance is pure, finished product shank can dish can snacks, taste is peculiar.
Detailed description of the invention
A kind of milk fragrance pot-stewed chicken pawl, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 300g, skim milk 100 ~ 120g, lemon juice 15 ~ 18g, grape wine 10 ~ 12g, honey 10 ~ 14g, edible salt 20 ~ 25g, rapeseed oil 8 ~ 10g, Ilex Latifolia Thunb 8 ~ 10g, the Radix Astragali 4 ~ 6g, semen litchi 6 ~ 8g, tsaoko 7 ~ 10g, rhizoma zingiberis 2 ~ 3g, bubble green pepper 3 ~ 5g, soy sauce 12 ~ 15g, spiceleaf 5 ~ 7g, Mao Li leaf 5 ~ 8g, 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 milk fragrance pot-stewed chicken pawl, is characterized in that comprising following step:
(1) mix Ilex Latifolia Thunb, the Radix Astragali, semen litchi, tsaoko, rhizoma zingiberis and bubble green pepper, with rapeseed oil frying 10 ~ 15min, then add soy sauce, spiceleaf, Mao Liye, edible salt, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 15cm, decoct 40 ~ 50min and become halogen material;
(2) boiling water of scalding after shank is cleaned is removed the trace of blood, is added in (1) described halogen material, turns little fire and boil 40 ~ 50min and carry out stew in soy sauce after boiling;
(3) mixing skimmed milk, lemon juice, grape wine and honey, adds appropriate water boil and becomes soup to produce the water of steam for substituting food steamer;
(4) shank of (2) is put into food steamer, boil and produce the stifling 20 ~ 30min of steam, taking-up after completing with the soup juice of (3) configuration.

Claims (2)

1. a milk fragrance pot-stewed chicken pawl, is characterized in that being made up of the raw material of following weight portion: shank 280 ~ 300, skim milk 100 ~ 120, lemon juice 15 ~ 18, grape wine 10 ~ 12, honey 10 ~ 14, edible salt 20 ~ 25, rapeseed oil 8 ~ 10, Ilex Latifolia Thunb 8 ~ 10, the Radix Astragali 4 ~ 6, semen litchi 6 ~ 8, tsaoko 7 ~ 10, rhizoma zingiberis 2 ~ 3, bubble green pepper 3 ~ 5, soy sauce 12 ~ 15, spiceleaf 5 ~ 7, Mao Li leaf 5 ~ 8, 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 milk fragrance pot-stewed chicken pawl according to claim 1, is characterized in that comprising following step:
(1) mix Ilex Latifolia Thunb, the Radix Astragali, semen litchi, tsaoko, rhizoma zingiberis and bubble green pepper, with rapeseed oil frying 10 ~ 15min, then add soy sauce, spiceleaf, Mao Liye, edible salt, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 12 ~ 15cm, decoct 40 ~ 50min and become halogen material;
(2) boiling water of scalding after shank is cleaned is removed the trace of blood, is added in (1) described halogen material, turns little fire and boil 40 ~ 50min and carry out stew in soy sauce after boiling;
(3) mixing skimmed milk, lemon juice, grape wine and honey, adds appropriate water boil and becomes soup to produce the water of steam for substituting food steamer;
(4) shank of (2) is put into food steamer, boil and produce the stifling 20 ~ 30min of steam, taking-up after completing with the soup juice of (3) configuration.
CN201410295661.1A 2014-06-27 2014-06-27 Milky pot-stewed chicken claws and preparation method thereof Pending CN104082774A (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305269A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chrysanthemum-flavored chicken feet and preparation method thereof
CN105639606A (en) * 2016-02-22 2016-06-08 陈兹佳 Dip for eating of mutton and preparation method of dip
CN106616440A (en) * 2016-12-30 2017-05-10 安徽省家乡食品集团有限公司 Processing method of instant marinated oxtails
CN106879958A (en) * 2016-12-30 2017-06-23 安徽省家乡食品集团有限公司 A kind of processing method of instant pot-stewed fowl pigtail
CN107125603A (en) * 2017-04-28 2017-09-05 合肥绿益食品有限公司 Honey acidophilus milk dried pork and preparation method thereof
CN107691973A (en) * 2017-09-13 2018-02-16 蓝莹 A kind of preparation method of Lane hundred chicken of kamuning seven
CN108703319A (en) * 2018-04-03 2018-10-26 成都市百宝袋文化传媒有限公司 A kind of fresh peppery duck tongue
CN108783254A (en) * 2018-04-03 2018-11-13 成都市百宝袋文化传媒有限公司 A kind of production method of milk pot-stewed fowl duck tongue

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (en) * 2003-04-03 2004-10-13 尹玉芬 Flavoured chicken claw
CN103211190A (en) * 2013-03-22 2013-07-24 高雷 Spice material for marinating fish and marinating method thereof
CN103263026A (en) * 2013-04-07 2013-08-28 安徽隐山畜牧业开发有限公司 Spicy material for spiced chicken and cooking method thereof
CN103598610A (en) * 2013-10-31 2014-02-26 李付齐 Gourd chicken capable of promoting appetite
CN103734758A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Spiced stewed beef and processing method thereof
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (en) * 2003-04-03 2004-10-13 尹玉芬 Flavoured chicken claw
CN103211190A (en) * 2013-03-22 2013-07-24 高雷 Spice material for marinating fish and marinating method thereof
CN103263026A (en) * 2013-04-07 2013-08-28 安徽隐山畜牧业开发有限公司 Spicy material for spiced chicken and cooking method thereof
CN103598610A (en) * 2013-10-31 2014-02-26 李付齐 Gourd chicken capable of promoting appetite
CN103734758A (en) * 2013-12-18 2014-04-23 芜湖中路实业有限责任公司 Spiced stewed beef and processing method thereof
CN103859468A (en) * 2014-03-27 2014-06-18 湖北工业大学 Preparation method of pickled lotus leaf deodorized fish bun

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305269A (en) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 Chrysanthemum-flavored chicken feet and preparation method thereof
CN105639606A (en) * 2016-02-22 2016-06-08 陈兹佳 Dip for eating of mutton and preparation method of dip
CN106616440A (en) * 2016-12-30 2017-05-10 安徽省家乡食品集团有限公司 Processing method of instant marinated oxtails
CN106879958A (en) * 2016-12-30 2017-06-23 安徽省家乡食品集团有限公司 A kind of processing method of instant pot-stewed fowl pigtail
CN107125603A (en) * 2017-04-28 2017-09-05 合肥绿益食品有限公司 Honey acidophilus milk dried pork and preparation method thereof
CN107691973A (en) * 2017-09-13 2018-02-16 蓝莹 A kind of preparation method of Lane hundred chicken of kamuning seven
CN108703319A (en) * 2018-04-03 2018-10-26 成都市百宝袋文化传媒有限公司 A kind of fresh peppery duck tongue
CN108783254A (en) * 2018-04-03 2018-11-13 成都市百宝袋文化传媒有限公司 A kind of production method of milk pot-stewed fowl duck tongue

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Application publication date: 20141008