CN104172229A - Pickled chicken feet and preparation method thereof - Google Patents
Pickled chicken feet and preparation method thereof Download PDFInfo
- Publication number
- CN104172229A CN104172229A CN201410373251.4A CN201410373251A CN104172229A CN 104172229 A CN104172229 A CN 104172229A CN 201410373251 A CN201410373251 A CN 201410373251A CN 104172229 A CN104172229 A CN 104172229A
- Authority
- CN
- China
- Prior art keywords
- parts
- grams
- sauce
- shank
- bamboo shoots
- 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.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 14
- 239000000843 powder Substances 0.000 claims abstract description 34
- 235000015067 sauces Nutrition 0.000 claims abstract description 34
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 33
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 26
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 26
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 26
- 239000011425 bamboo Substances 0.000 claims abstract description 26
- 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 claims abstract description 22
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 241000266501 Ormosia ormondii Species 0.000 claims abstract description 17
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 17
- 239000006002 Pepper Substances 0.000 claims abstract description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 17
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 239000000312 peanut oil Substances 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 241001330002 Bambuseae Species 0.000 claims description 24
- 229920003266 Leaf® Polymers 0.000 claims description 19
- 235000004347 Perilla Nutrition 0.000 claims description 19
- 240000008574 Capsicum frutescens Species 0.000 claims description 16
- 241000722363 Piper Species 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 16
- -1 3~5 parts Substances 0.000 claims description 11
- 206010033546 Pallor Diseases 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 235000019658 bitter taste Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000013547 stew Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims 4
- 235000019640 taste Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 15
- 241000234314 Zingiber Species 0.000 description 12
- 239000003205 fragrance Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 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
- A23L13/40—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
- A23L13/20—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
-
- 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
Abstract
The invention discloses pickled chicken feet which are prepared from various materials in a stewing manner with a slow fire. The pickled chicken feet are prepared from the following raw materials in parts by weight: 400-600 parts of chicken feet, 20-50 parts of folia perillae acutae, 3-6 parts of salt, 2-3 parts of ginger, 2-3 parts of five-spice powder, 3-5 parts of chili, 30-60 parts of fresh bamboo shoots, 15-22 parts of white sugar, 3-4 parts of pepper powder, 20-40 parts of yellow bean sauce, 5-15 parts of peanut oil, a proper amount of dark soy sauce and a proper amount of cooking wine. The folia perillae acutae and the fresh bamboo shoots are added into the pickled chicken feet for seasoning, so that the prepared chicken feet are thick in aroma, and good in taste and mouthfeel.
Description
[technical field]
The present invention relates to the preparation method of food, espespecially a kind of chicken simmered in brown sauce pawl and preparation method thereof.
[technical field]
Shank is a kind of nutritious food, contains abundant collagen in shank, and the eating method of shank is more, but general shank has such shortcoming, and it is abundant not that general exactly shank eats mouthfeel, and taste is fragrant and sweet not.
[summary of the invention]
The object of the present invention is to provide a kind of chicken simmered in brown sauce pawl and preparation method thereof, add perilla leaf and fresh bamboo shoots seasoning, the shank of making is given off a strong fragrance, taste, mouthfeel are good.
A kind of chicken simmered in brown sauce pawl of the present invention and preparation method thereof adopts following technical scheme:
A kind of chicken simmered in brown sauce pawl, is made up of the raw material of following weight portion: 400～600 parts of shanks, 20～50 parts of perilla leafs, 3～6 parts of salt, 2～3 parts of ginger, 2～3 parts of five-spice powders, 3～5 parts, capsicum, 30～60 parts of fresh bamboo shoots, 15～22 parts of white sugar, 3～4 parts of pepper powders, 20～40 parts of yellow bean sauce, 5～15 parts of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
A preparation method for chicken simmered in brown sauce pawl, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 400～600 parts of shanks, 20～50 parts of perilla leafs, 3～6 parts of salt, 2～3 parts of ginger, 2～3 parts of five-spice powders, 3～5 parts, capsicum, 30～60 parts of fresh bamboo shoots, 15～22 parts of white sugar, 3～4 parts of pepper powders, 20～40 parts of yellow bean sauce, 5～15 parts of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate;
Step 2: fresh bamboo shoots water is boiled, change cold water and soak bitter taste;
Step 3: shank wash clean is removed to nail, and cold water enters a pot blanching;
Step 4: the shank of scalding is used cold water flush immediately, then shank is chopped up with cutter;
Step 5: frying pan enters peanut oil and white sugar, puts into shank and fries fried sugar after white sugar dissolves, fry and pour yellow bean sauce into after golden yellow, stir-fries evenly;
Step 6: pour boiling water into and do not have shank, put into fresh bamboo shoots, perilla leaf, ginger, capsicum, dark soy sauce, cooking wine, turn little fire and stew slowly;
Step 7: before receipts soup takes the dish out of the pot, add salt, five-spice powder, pepper powder to stir.
The present invention, because raw material adds perilla leaf and fresh bamboo shoots seasoning, gives off a strong fragrance the shank of making, and taste, mouthfeel are good.
[detailed description of the invention]
Embodiment 1:
A kind of chicken simmered in brown sauce pawl of the present invention, is characterized in that being made up of the raw material of following weight in grams: 400 grams of shanks, 20 grams of perilla leafs, 3 grams of salt, 2 grams of ginger, 2 grams of five-spice powders, 3 grams, capsicum, 30 grams of fresh bamboo shoots, 15 grams of white sugar, 3 grams of pepper powders, 20 grams of yellow bean sauce, 5 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
The preparation method of a kind of chicken simmered in brown sauce pawl of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 400 grams of shanks, 20 grams of perilla leafs, 3 grams of salt, 2 grams of ginger, 2 grams of five-spice powders, 3 grams, capsicum, 30 grams of fresh bamboo shoots, 15 grams of white sugar, 3 grams of pepper powders, 20 grams of yellow bean sauce, 5 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate;
Step 2: fresh bamboo shoots water is boiled, change cold water and soak bitter taste;
Step 3: shank wash clean is removed to nail, and cold water enters pot blanching 6 minutes;
Step 4: the shank of scalding is used cold water flush immediately, then shank is chopped up with cutter;
Step 5: frying pan enters peanut oil and white sugar, puts into shank and fries fried sugar after white sugar dissolves, fry and pour yellow bean sauce into after golden yellow, stir-fries evenly;
Step 6: pour boiling water into and do not have shank, put into fresh bamboo shoots, perilla leaf, ginger, capsicum, dark soy sauce, cooking wine, turn little fire and stew 20 minutes slowly;
Step 7: before receipts soup takes the dish out of the pot, add salt, five-spice powder, pepper powder to stir.
Embodiment 2:
A kind of chicken simmered in brown sauce pawl of the present invention, is characterized in that being made up of the raw material of following weight in grams: 500 grams of shanks, 40 grams of perilla leafs, 4.5 grams of salt, 2.5 grams of ginger, 2.5 grams of five-spice powders, 4 grams, capsicum, 40 grams of fresh bamboo shoots, 18 grams of white sugar, 3.5 grams of pepper powders, 30 grams of yellow bean sauce, 10 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
The preparation method of a kind of chicken simmered in brown sauce pawl of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 500 grams of shanks, 40 grams of perilla leafs, 4.5 grams of salt, 2.5 grams of ginger, 2.5 grams of five-spice powders, 4 grams, capsicum, 40 grams of fresh bamboo shoots, 18 grams of white sugar, 3.5 grams of pepper powders, 30 grams of yellow bean sauce, 10 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate;
Step 2: fresh bamboo shoots water is boiled, change cold water and soak bitter taste;
Step 3: shank wash clean is removed to nail, and cold water enters pot blanching 7 minutes;
Step 4: the shank of scalding is used cold water flush immediately, then shank is chopped up with cutter;
Step 5: frying pan enters peanut oil and white sugar, puts into shank and fries fried sugar after white sugar dissolves, fry and pour yellow bean sauce into after golden yellow, stir-fries evenly;
Step 6: pour boiling water into and do not have shank, put into fresh bamboo shoots, perilla leaf, ginger, capsicum, dark soy sauce, cooking wine, turn little fire and stew 25 minutes slowly;
Step 7: before receipts soup takes the dish out of the pot, add salt, five-spice powder, pepper powder to stir.
Embodiment 3:
A kind of chicken simmered in brown sauce pawl of the present invention, is characterized in that being made up of the raw material of following weight in grams: 600 grams of shanks, 50 grams of perilla leafs, 6 grams of salt, 3 grams of ginger, 3 grams of five-spice powders, 5 grams, capsicum, 60 grams of fresh bamboo shoots, 22 grams of white sugar, 4 grams of pepper powders, 40 grams of yellow bean sauce, 15 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
The preparation method of a kind of chicken simmered in brown sauce pawl of the present invention, concrete steps are as follows:
Step 1: get following raw materials in part by weight: 600 grams of shanks, 50 grams of perilla leafs, 6 grams of salt, 3 grams of ginger, 3 grams of five-spice powders, 5 grams, capsicum, 60 grams of fresh bamboo shoots, 22 grams of white sugar, 4 grams of pepper powders, 40 grams of yellow bean sauce, 15 grams of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate;
Step 2: fresh bamboo shoots water is boiled, change cold water and soak bitter taste;
Step 3: shank wash clean is removed to nail, and cold water enters pot blanching 8 minutes;
Step 4: the shank of scalding is used cold water flush immediately, then shank is chopped up with cutter;
Step 5: frying pan enters peanut oil and white sugar, puts into shank and fries fried sugar after white sugar dissolves, fry and pour yellow bean sauce into after golden yellow, stir-fries evenly;
Step 6: pour boiling water into and do not have shank, put into fresh bamboo shoots, perilla leaf, ginger, capsicum, dark soy sauce, cooking wine, turn little fire and stew 30 minutes slowly;
Step 7: before receipts soup takes the dish out of the pot, add salt, five-spice powder, pepper powder to stir.
Embodiment 4: the present invention is preferably 400 grams of Strong flours, 55 grams, egg, 650 grams of Hami melons, 25 grams of honey, 3 grams of salt, 3 grams, sodium bicarbonate, 10 grams of sugar, 6 grams, yeast, 10 grams of edible oils.Preparation method is as embodiment 1-3.
In sum, the present invention, because raw material adds perilla leaf and fresh bamboo shoots seasoning, gives off a strong fragrance the shank of making, and taste, mouthfeel are good.
Claims (5)
1. a chicken simmered in brown sauce pawl, is characterized in that being made up of the raw material of following weight portion: 400～600 parts of shanks, 20～50 parts of perilla leafs, 3～6 parts of salt, 2～3 parts of ginger, 2～3 parts of five-spice powders, 3～5 parts, capsicum, 30～60 parts of fresh bamboo shoots, 15～22 parts of white sugar, 3～4 parts of pepper powders, 20～40 parts of yellow bean sauce, 5～15 parts of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
2. a kind of chicken simmered in brown sauce pawl according to claim 1, is characterized in that described raw material is preferably: 500 parts of shanks, 35 parts of perilla leafs, 4 parts of salt, 2 parts of ginger, 3 parts of five-spice powders, 4 parts, capsicum, 50 parts of fresh bamboo shoots, 20 parts of white sugar, 3 parts of pepper powders, 30 parts of yellow bean sauce, 10 parts of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate.
3. a preparation method for chicken simmered in brown sauce pawl, is characterized in that: concrete steps are as follows:
Step 1: get following raw materials in part by weight: 400～600 parts of shanks, 20～50 parts of perilla leafs, 3～6 parts of salt, 2～3 parts of ginger, 2～3 parts of five-spice powders, 3～5 parts, capsicum, 30～60 parts of fresh bamboo shoots, 15～22 parts of white sugar, 3～4 parts of pepper powders, 20～40 parts of yellow bean sauce, 5～15 parts of peanut oil, dark soy sauce is appropriate, and cooking wine is appropriate;
Step 2: fresh bamboo shoots water is boiled, change cold water and soak bitter taste;
Step 3: shank wash clean is removed to nail, and cold water enters a pot blanching;
Step 4: the shank of scalding is used cold water flush immediately, then shank is chopped up with cutter;
Step 5: frying pan enters peanut oil and white sugar, puts into shank and fries fried sugar after white sugar dissolves, fry and pour yellow bean sauce into after golden yellow, stir-fries evenly;
Step 6: pour boiling water into and do not have shank, put into fresh bamboo shoots, perilla leaf, ginger, capsicum, dark soy sauce, cooking wine, turn little fire and stew slowly;
Step 7: before receipts soup takes the dish out of the pot, add salt, five-spice powder, pepper powder to stir.
4. the preparation method of a kind of chicken simmered in brown sauce pawl as claimed in claim 3, is characterized in that: in step 3, shank enters pot blanching 6～8 minutes.
5. the preparation method of a kind of chicken simmered in brown sauce pawl as claimed in claim 3, is characterized in that: in step 6, little fire is stewed 20～30 minutes slowly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373251.4A CN104172229A (en) | 2014-07-31 | 2014-07-31 | Pickled chicken feet and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410373251.4A CN104172229A (en) | 2014-07-31 | 2014-07-31 | Pickled chicken feet and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172229A true CN104172229A (en) | 2014-12-03 |
Family
ID=51953794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410373251.4A Pending CN104172229A (en) | 2014-07-31 | 2014-07-31 | Pickled chicken feet and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664293A (en) * | 2015-01-09 | 2015-06-03 | 利川铭锐生物科技有限公司 | Pickled spiny bamboo shoot and preparation method thereof |
| CN112155170A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant hot and sour boneless chicken feet and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103005484A (en) * | 2011-09-21 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Chilli sauce chicken claw production method |
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN104522706A (en) * | 2014-11-26 | 2015-04-22 | 安徽先知缘食品有限公司 | Chicken feet with eight delicacies and preparation method thereof |
-
2014
- 2014-07-31 CN CN201410373251.4A patent/CN104172229A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103005484A (en) * | 2011-09-21 | 2013-04-03 | 重庆市南川区南双科技有限公司 | Chilli sauce chicken claw production method |
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN104522706A (en) * | 2014-11-26 | 2015-04-22 | 安徽先知缘食品有限公司 | Chicken feet with eight delicacies and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张恕玉等: "《最爽口的凉拌菜》", 31 January 2013, article "五香酱鸡爪", pages: 178 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104664293A (en) * | 2015-01-09 | 2015-06-03 | 利川铭锐生物科技有限公司 | Pickled spiny bamboo shoot and preparation method thereof |
| CN112155170A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant hot and sour boneless chicken feet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
| CN105325891A (en) | Method for producing spicy and fragrant chicken feet | |
| CN104223147A (en) | Making method of sweet and sour braised pork | |
| CN101433340B (en) | Method for processing meat bittern product | |
| KR101011146B1 (en) | Hard-boiled marine products and pig bone, and cooking method thereof | |
| CN101912127B (en) | Preparation method of hot and spicy crawfish | |
| CN102113680A (en) | Method for cooking fish-flavored shredded pork | |
| CN104432138A (en) | Method for producing marinated food | |
| CN108272017A (en) | A kind of production method of pork braised in brown sauce | |
| CN104172229A (en) | Pickled chicken feet and preparation method thereof | |
| CN104413422A (en) | Roasted young pigeon and production method thereof | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| CN105325903A (en) | Preparation method of fennel-flavored chicken feet | |
| CN107969631A (en) | A kind of tartar sauce and preparation method thereof | |
| CN103859323A (en) | Hot and sour rice noodles | |
| CN101167584A (en) | Globefish concentrated soup wing and making method thereof | |
| CN101380122A (en) | Making method of beer duck | |
| KR20160067231A (en) | Chop suey instant kimchi, bean sprouts and shredded meat | |
| CN104544288A (en) | Making process of hotpot spicy fish | |
| CN101019660A (en) | Fish cooking process | |
| KR102355091B1 (en) | Method of Manufacturing Spicy Roasted Chicken using Soy sauce | |
| KR100525277B1 (en) | recipe of stir-fried poultry after being smoked by charcoal fire | |
| CN105249275A (en) | Making method for spicy chicken middle wings | |
| CN104643179A (en) | Chicken soup | |
| CN104738560A (en) | Manufacturing method of barbeque sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
|
| RJ01 | Rejection of invention patent application after publication |