CN104256698A - Preparation method of pressed salted chicken - Google Patents
Preparation method of pressed salted chicken Download PDFInfo
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- CN104256698A CN104256698A CN201410446211.8A CN201410446211A CN104256698A CN 104256698 A CN104256698 A CN 104256698A CN 201410446211 A CN201410446211 A CN 201410446211A CN 104256698 A CN104256698 A CN 104256698A
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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
- A23L13/40—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
Abstract
The invention relates to the technical field of poultry food processing, and particularly relates to a preparation method of the pressed salted chicken. The pressed salted chicken is prepared from the main material chicken and auxiliary materials including anise, cinnamon, pepper, netmeg, syzygium aromaticum, amomum tsao-ko, fructus amomi, piper longum, myrcia, radix angelicae, radix fici simplicissimae, salt and alpinia officinarum hance. With the preparation method of the pressed salted chicken, the pressed salted chicken is tender in meat quality, mellow in aroma, and is crispy and tasty; the mouthfeel is improved, and meanwhile nutritional components of the chicken are completely reserved and exerted; the prepared pressed salted chicken is rich in protein, is low in fat content, has the efficacies of beautifying, resisting aging, tonifying kidney, benefiting liver, tonifying spleen, nourishing stomach, tonifying yin and yang, clearing heat and detoxifying, and can provide important guarantee for the health of people.
Description
Technical field
The present invention relates to bird food processing technology field, particularly relate to the preparation method of a kind of plate chicken.
Background technology
Bird is the important component part in popular food, especially chicken, in mass food and drink, occupy critical role, and chicken is high-quality protein source, and contained saturated fatty acid and unrighted acid ratio are appropriate, the vitamin necessary containing human body and mineral matter.Plate chicken is traditional meat dish, quite popular.Along with the raising of people's living standard, people pay close attention to the source of food and the safe and sanitary of processing thereof and nutrition reserving degree more.In existing plate chicken finished product, in chicken source and in the nutrition reservation of processing, there is defect in various degree; And in safe and sanitary in process, ensured disinfection because using pickling agent etc. in the industrialization flow process work production of plate chicken, more traditional workshop-based processing will be got well, but the plate chicken of the more traditional workshop-based processing of taste wants relative mistake.
Summary of the invention
The object of the invention is, for prior art Problems existing, provide the preparation method of a kind of plate chicken, fully meet the nutrient health demand of people.
The technical scheme that the present invention deals with problems is: the preparation method providing a kind of plate chicken, comprises the steps:
(1) following raw material is taken:
Major ingredient: chicken;
Batching: anistree, cassia bark, Chinese prickly ash, nutmeg, cloves, tsaoko, fructus amomi, Piper longum, spiceleaf, the root of Dahurain angelica, radix fici simplicissimae, salt, galangal;
(2) major ingredient pretreatment
(2.1) put into the kettle of boiling after being cleaned by alleged for step (1) major ingredient chicken, continue heating, then add cold water and boil, then, then add cold water temperature and boil;
(2.2) temperature boil after major ingredient process
(2.2.1) chicken after step (2.1) process is taken out and makes it naturally dry, then by freezing for the chicken after drying;
(2.2.2), after being taken out by the chicken after step (2.1) process, remaining chicken soup retains stand-by;
(3) batching pretreatment
Mixing after each batching alleged by step (1) is pulverized;
(4) batching that step (3) gained mixes is put into the chicken soup of step (2.2.2) gained;
(5) the chicken meat with it after freezing for step (2.2.1) is divided into sheet, the chicken soup then putting into step (4) gained soaks;
(6) chicken after step (5) process is taken out i.e. obtained plate chicken.
Further, in the preparation method of plate chicken of the present invention, in described step (1), the proportioning of described each raw material is as follows: get chicken 5kg ~ 10kg in major ingredient, and corresponding batching is respectively anistree 30g ~ 50g, cassia bark 0.5g ~ 1g, Chinese prickly ash 0.5g ~ 0.8g, nutmeg 0.6g ~ 1g, cloves 0.7g ~ 1.2g, tsaoko 0.8g ~ 1g, fructus amomi 0.8g ~ 1.2g, Piper longum 0.7g ~ 1g, spiceleaf 0.6g ~ 0.9g, root of Dahurain angelica 0.8g ~ 1.5g, radix fici simplicissimae 0.6g ~ 0.9g, salt 500g ~ 800g, galangal 0.8g ~ 1.2g.
Preferably, in the preparation method of plate chicken of the present invention, in described step (2.1), the pot of 50kg ~ 100kg boiled water is put into after being cleaned by alleged for step (1) major ingredient chicken, continue heating 30 minutes, then add 0.5kg ~ 2.5kg cold water and boil 5 minutes ~ 10 minutes, then, then add 0.5kg ~ 2.5kg cold water slow fire temperature and boil 10-30 minute.
Preferably, in the preparation method of plate chicken of the present invention, in described step (2.1), the pot of 50kg ~ 80kg boiled water of boiled 30 minutes ~ 60 minutes is put into after being cleaned by alleged for step (1) major ingredient chicken, continue heating 30 minutes ~ 50 minutes, then add 0.5kg ~ 2.5kg cold water and boil 5 minutes ~ 10 minutes, then, add 0.5kg ~ 2.5kg cold water slow fire temperature again and boil 10-30 minute, gained chicken soup is 24kg ~ 28kg.
Preferably, in the preparation method of plate chicken of the present invention, in described step (2.2.1), after chicken draining after step (2.1) process is taken out, shakeout nature and dry 1 hour ~ 2 hours, then the chicken after drying is taken out for subsequent use at 3 DEG C ~ 10 DEG C after freezing 1 hour ~ 2 hours.
Preferably, in the preparation method of plate chicken of the present invention, in described step (3), after pulverizing, the granularity of batching is 20 order to 200 orders.
Preferably, in the preparation method of plate chicken of the present invention, in described step (5), the chicken meat with it after freezing for step (2.2.1) is divided into flake, after segmentation, keeps the skin and flesh bone photo of chicken to connect; Chicken soup chicken after segmentation being put into step (4) gained soaks 1 hour ~ 3 hours.
Further, in the preparation method of plate chicken of the present invention, in described step (1), alleged major ingredient chicken is the cock in native chicken.
Preferably, in the preparation method of plate chicken of the present invention, alleged major ingredient chicken is the cock in native chicken, 10 ~ 18 months ages, and body weight 1.5kg ~ 2.5kg/ only.
Further, in the preparation method of plate chicken of the present invention, in described step (6), in the plate chicken of gained after step (5) process, add seasoning matter, described seasoning matter comprises sesame oil, vinegar, soy sauce and monosodium glutamate; Get chicken 5kg ~ 10kg in described step (1) major ingredient, the proportioning of described seasoning matter is: sesame oil 30g ~ 50g, vinegar 50g ~ 100g, soy sauce 40g ~ 120g, monosodium glutamate 2g ~ 6g.
Further, in the preparation method of plate chicken of the present invention, the free time that step (3) is carried out in process in step (2.1) is carried out, namely pulverizing for subsequent use by before step (2.2.1) by batching, in step (2.2.2), directly the mix crushed is put into chicken soup.
The preparation method of plate chicken of the present invention is that inventor has done the adjustment development and obtaining of nearly 100 times testing and fill a prescription; The selected above-mentioned raw materials of the present invention all can be buied by condiment market and medium-height grass pharmacy.In the preparation method of plate chicken of the present invention, by step (2) pretreatment to major ingredient make major ingredient chicken obtain well-done while also ensure as follow-up edible high hygiene safety, substantially avoid industrialization continuous productive process and carry out processing the impact on meat by disinfectant etc.; The taste being follow-up immersion soup juice by the pretreatment of step (3) to batching evenly provides guarantee; Not only make chicken keep global formation by the process of step (5), also fully ensure the tasty of meat.The integral manufacturing process of plate chicken of the present invention mainly contacts with water, without any destruction process carried out the nutrition of chicken own, has also fully ensured that nutritional labeling does not run off while ensureing best mouthfeel.Last sheets thus obtained chicken can pass through freezen protective, still can keep splendid mouthfeel and ensure that nutritional labeling does not run off.
Apply the preparation method of plate chicken provided by the invention, sheets thus obtained chicken is Fresh & Tender in Texture, strong and brisk in taste, fresh and crisp, while raising mouthfeel, the nutritional labeling of chicken is made to be retained and play fully, sheets thus obtained chicken has rich in protein and fat content is low, have that face nourishing antidebilitation is old, kidney-supplementing liver-boosting, strengthening spleen and nourishing stomach, tonifying yin establishing-Yang, clearing heat and detoxicating effect; Important guarantee can be improved for the health of people.
Detailed description of the invention
Be specifically described below by embodiment.
The object of embodiment is the preparation method that plate chicken of the present invention is described, but not for limiting its protection domain or affecting it openly fully.
Embodiment 1
A preparation method for plate chicken, comprises the steps:
(1) following raw material is taken:
Major ingredient: 2 ~ 3 chickens, altogether heavy 5kg;
Batching: anistree 30g, cassia bark 0.5g, Chinese prickly ash 0.5g, nutmeg 0.6g, cloves 0.7g, tsaoko 0.8g, fructus amomi 0.8g, Piper longum 0.7g, spiceleaf 0.6g, root of Dahurain angelica 0.8g, radix fici simplicissimae 0.6g, salt 500g, galangal 0.8g;
(2) major ingredient pretreatment
(2.1) in described step (2.1), put into the pot of 50kg boiled water after being cleaned by alleged for step (1) major ingredient chicken, continue heating 30 minutes, then add 0.5kg cold water and boil 5 minutes,, then add 0.5kg cold water slow fire temperature and boil 10 minutes then;
(2.2) temperature boil after major ingredient process
(2.2.1), after the chicken draining after step (2.1) process being taken out, shakeout nature and dry 1 hour, then the chicken after drying is taken out for subsequent use at 10 DEG C after freezing 1 hour;
(2.2.2), after the chicken after step (2.1) process being taken out, the chicken soup of remainder is retained for subsequent use;
(3) batching pretreatment
Mixed after each batching alleged by step (1) is pulverized 20 mesh sieves;
(4) batching that step (3) gained mixes is put into the chicken soup of step (2.2.2) gained;
(5) the chicken meat with it after freezing for step (2.2.1) is divided into flake, after segmentation, keeps the skin and flesh bone photo of chicken to connect; Chicken soup chicken after segmentation being put into step (4) gained soaks 1 hour;
(6) chicken after step (5) process is taken out i.e. obtained plate chicken.
In the above-described embodiments, by step (2) pretreatment to major ingredient make major ingredient chicken obtain well-done while also ensure as follow-up edible high hygiene safety, substantially avoid industrialization continuous productive process and carry out processing the impact on meat by disinfectant etc.; The taste being follow-up immersion soup juice by the pretreatment of step (3) to batching evenly provides guarantee; Not only make chicken keep global formation by the process of step (5), also fully ensure the tasty of meat.The integral manufacturing process of plate chicken of the present invention mainly contacts with water, without any destruction process carried out the nutrition of chicken own, has also fully ensured that nutritional labeling does not run off while ensureing best mouthfeel.Last sheets thus obtained chicken can pass through freezen protective, still can keep splendid mouthfeel and ensure that nutritional labeling does not run off.
In the above-described embodiments, even for ensureing chicken soup taste, preferably the free time that step (3) is carried out in process in step (2.1) is carried out, namely pulverizing for subsequent use by before step (2.2.1) by batching, in step (2.2.2), directly the mix crushed is put into chicken soup; That is: after being pulled out by chicken, directly mix is put into soup; Batching is mixed with chicken soup in time fully, and the mouthfeel for follow-up chicken provides and ensures more fully.
In the above-described embodiments, in described step (1), the chicken kind of alleged major ingredient chicken is unrestricted, for ensure mouthfeel and nutrition abundant, be preferably the cock in native chicken, preferably select to be 10 ~ 18 months ages, body weight 1.5kg ~ 2.5kg/ God in charge of the Earth chicken only.Compare other chicken kinds, the meat of native chicken is tender, solid, mouthfeel is better, nutritive value is higher, tool enriching yin and nourishing kidney effect, and God in charge of the Earth chicken raised scattered has other nutrients such as rich in protein, trace element and amino acid more, fat content is also lower, has important value for body-care.
In the above-described embodiments, in described step (2.1), the boiled water of the pot put into after being cleaned by alleged for step (1) major ingredient chicken preferably has the water of boiled 30 minutes, and last gained chicken soup is preferably 24kg; Fully to ensure that plate chicken entirety is soaked, and tasty full.
In the above-described embodiments, in described step (3), after pulverizing, the more little taste being more conducive to soup juice of the granularity of batching is even, is also more conducive to making plate chicken entirety keep the uniformity of taste, is preferably 20 order to 200 orders batching particles.
In the above-described embodiments, in described step (6), in the plate chicken of gained after step (5) process, add seasoning matter, described seasoning matter comprises sesame oil, vinegar, soy sauce and monosodium glutamate etc.; Specifically according to personal like's dosage, for ensureing the pure flavor of plate chicken, get chicken 5kg in described step (1) major ingredient, the proportioning of described seasoning matter is preferably: sesame oil 30g, vinegar 50g, soy sauce 40g, monosodium glutamate 2g.
Generally, Fresh & Tender in Texture, strong and brisk in taste, fresh and crisp by the plate chicken obtained by above-described embodiment, while raising mouthfeel, the nutritional labeling of chicken is made to be retained and play fully, sheets thus obtained chicken has rich in protein and fat content is low, have that face nourishing antidebilitation is old, kidney-supplementing liver-boosting, strengthening spleen and nourishing stomach, tonifying yin establishing-Yang, clearing heat and detoxicating effect; Important guarantee can be improved for the health of people.
Embodiment 2
A preparation method for plate chicken, basic step, with embodiment 1, particularly, comprises the steps:
(1) following raw material is taken:
Major ingredient: 4 ~ 6 chickens, altogether heavy 10kg;
Batching: anistree 50g, cassia bark 1g, Chinese prickly ash 0.8g, nutmeg 1g, cloves 1.2g, tsaoko 1g, fructus amomi 1.2g, Piper longum 1g, spiceleaf 0.9g, root of Dahurain angelica 1.5g, radix fici simplicissimae 0.9g, salt 800g, galangal 1.2g;
(2) major ingredient pretreatment
(2.1) in described step (2.1), put into the pot of 100kg boiled water after being cleaned by alleged for step (1) major ingredient chicken, continue heating 50 minutes, then add 2.5kg cold water and boil 10 minutes,, then add 2.5kg cold water slow fire temperature and boil 30 minutes then;
(2.2) temperature boil after major ingredient process
(2.2.1), after the chicken draining after step (2.1) process being taken out, shakeout nature and dry 2 hours, then the chicken after drying is taken out for subsequent use at 3 DEG C after freezing 2 hours;
(2.2.2), after the chicken after step (2.1) process being taken out, the chicken soup of remainder is retained for subsequent use;
(3) batching pretreatment
Mixed after each batching alleged by step (1) is pulverized 80 mesh sieves;
(4) batching that step (3) gained mixes is put into the chicken soup of step (2.2.2) gained;
(5) the chicken meat with it after freezing for step (2.2.1) is divided into flake, after segmentation, keeps the skin and flesh bone photo of chicken to connect; Chicken soup chicken after segmentation being put into step (4) gained soaks 3 hours;
(6) chicken after step (5) process is taken out i.e. obtained plate chicken.
In the above-described embodiments, in described step (2.1), the boiled water of the pot put into after being cleaned by alleged for step (1) major ingredient chicken preferably has the water of boiled 60 minutes, and last gained chicken soup is preferably 28kg; ; Fully to ensure that plate chicken entirety is soaked, and tasty full.
Embodiment 3
A preparation method for plate chicken, basic step, with embodiment 1, particularly, comprises the steps:
(1) following raw material is taken:
Major ingredient: 5 chickens, altogether heavy 8.5kg;
Batching: anistree 40g, cassia bark 0.8g, Chinese prickly ash 0.7g, nutmeg 0.8g, cloves 1g, tsaoko 0.9g, fructus amomi 1g, Piper longum 0.8g, spiceleaf 0.7g, root of Dahurain angelica 1g, radix fici simplicissimae 0.7g, salt 700g, galangal 1g;
(2) major ingredient pretreatment
(2.1) in described step (2.1), put into the pot of 80kg boiled water after being cleaned by alleged for step (1) major ingredient chicken, continue heating 40 minutes, then add 2kg cold water and boil 8 minutes,, then add 2kg cold water slow fire temperature and boil 20 minutes then;
(2.2) temperature boil after major ingredient process
(2.2.1), after the chicken draining after step (2.1) process being taken out, shakeout nature and dry 1.5 hours, then the chicken after drying is taken out for subsequent use at 6 DEG C after freezing 1.5 hours;
(2.2.2), after the chicken after step (2.1) process being taken out, the chicken soup of remainder is retained for subsequent use;
(3) batching pretreatment
Mixed after each batching alleged by step (1) is pulverized 60 mesh sieves;
(4) batching that step (3) gained mixes is put into the chicken soup of step (2.2.2) gained;
(5) the chicken meat with it after freezing for step (2.2.1) is divided into flake, after segmentation, keeps the skin and flesh bone photo of chicken to connect; Chicken soup chicken after segmentation being put into step (4) gained soaks 2 hours;
(6) chicken after step (5) process is taken out i.e. obtained plate chicken.
In the above-described embodiments, in described step (2.1), the boiled water of the pot put into after being cleaned by alleged for step (1) major ingredient chicken preferably has the water of boiled 45 minutes, and last gained chicken soup is preferably 25kg; Fully to ensure that plate chicken entirety is soaked, and tasty full.
The invention is not restricted to above-mentioned embodiment, those skilled in the art make to any apparent improvement of above-mentioned embodiment or change, all can not exceed the protection domain of design of the present invention and claims.
Claims (10)
1. a preparation method for plate chicken, is characterized in that, comprises the steps:
(1) following raw material is taken:
Major ingredient: chicken;
Batching: anistree, cassia bark, Chinese prickly ash, nutmeg, cloves, tsaoko, fructus amomi, Piper longum, spiceleaf, the root of Dahurain angelica, radix fici simplicissimae, salt, galangal;
(2) major ingredient pretreatment
(2.1) put into the kettle of boiling after being cleaned by alleged for step (1) major ingredient chicken, continue heating, then add cold water and boil, then, then add cold water temperature and boil;
(2.2) temperature boil after major ingredient process
(2.2.1) chicken after step (2.1) process is taken out and makes it naturally dry, then by freezing for the chicken after drying;
(2.2.2), after being taken out by the chicken after step (2.1) process, remaining chicken soup retains stand-by;
(3) batching pretreatment
Mixing after each batching alleged by step (1) is pulverized;
(4) batching that step (3) gained mixes is put into the chicken soup of step (2.2.2) gained;
(5) the chicken meat with it after freezing for step (2.2.1) is divided into sheet, the chicken soup then putting into step (4) gained soaks;
(6) chicken after step (5) process is taken out i.e. obtained plate chicken.
2. the preparation method of plate chicken according to claim 1, it is characterized in that, in described step (1), the proportioning of described each raw material is as follows: get chicken 5kg ~ 10kg in major ingredient, and corresponding batching is respectively anistree 30g ~ 50g, cassia bark 0.5g ~ 1g, Chinese prickly ash 0.5g ~ 0.8g, nutmeg 0.6g ~ 1g, cloves 0.7g ~ 1.2g, tsaoko 0.8g ~ 1g, fructus amomi 0.8g ~ 1.2g, Piper longum 0.7g ~ 1g, spiceleaf 0.6g ~ 0.9g, root of Dahurain angelica 0.8g ~ 1.5g, radix fici simplicissimae 0.6g ~ 0.9g, salt 500g ~ 800g, galangal 0.8g ~ 1.2g.
3. the preparation method of plate chicken according to claim 2, it is characterized in that, in described step (2.1), the pot of 50kg ~ 100kg boiled water is put into after being cleaned by alleged for step (1) major ingredient chicken, continue heating 30 minutes, then add 0.5kg ~ 2.5kg cold water and boil 5 minutes ~ 10 minutes, then, then add 0.5kg ~ 2.5kg cold water slow fire temperature and boil 10-30 minute.
4. the preparation method of plate chicken according to claim 2, it is characterized in that, in described step (2.1), the pot of 50kg ~ 80kg boiled water of boiled 30 minutes ~ 60 minutes is put into after being cleaned by alleged for step (1) major ingredient chicken, continue heating 30 minutes ~ 50 minutes, then add 0.5kg ~ 2.5kg cold water and boil 5 minutes ~ 10 minutes, then, add 0.5kg ~ 2.5kg cold water slow fire temperature again and boil 10-30 minute, gained chicken soup is 24kg ~ 28kg.
5. the preparation method of plate chicken according to claim 2, it is characterized in that, in described step (2.2.1), after chicken draining after step (2.1) process is taken out, shakeout nature and dry 1 hour ~ 2 hours, then the chicken after drying is taken out for subsequent use at 3 DEG C ~ 10 DEG C after freezing 1 hour ~ 2 hours.
6. the preparation method of plate chicken according to claim 2, is characterized in that, in described step (3), after pulverizing, the granularity of batching is 20 order to 200 orders.
7. the preparation method of plate chicken according to claim 2, is characterized in that, in described step (5), the chicken meat with it after freezing for step (2.2.1) is divided into flake, after segmentation, keeps the skin and flesh bone photo of chicken to connect; Chicken soup chicken after segmentation being put into step (4) gained soaks 1 hour ~ 3 hours.
8. the preparation method of plate chicken according to claim 1, is characterized in that, in described step (1), alleged major ingredient chicken is the cock in native chicken.
9. the preparation method of plate chicken according to claim 7, is characterized in that, alleged major ingredient chicken is the cock in native chicken, 10 ~ 18 months ages, and body weight 1.5kg ~ 2.5kg/ only.
10. the preparation method of plate chicken according to claim 1, is characterized in that, in described step (6), in the plate chicken of gained after step (5) process, add seasoning matter, described seasoning matter comprises sesame oil, vinegar, soy sauce and monosodium glutamate; Get chicken 5kg ~ 10kg in described step (1) major ingredient, the proportioning of described seasoning matter is: sesame oil 30g ~ 50g, vinegar 50g ~ 100g, soy sauce 40g ~ 120g, monosodium glutamate 2g ~ 6g.
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| CN201410446211.8A CN104256698A (en) | 2014-09-03 | 2014-09-03 | Preparation method of pressed salted chicken |
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| CN201410446211.8A CN104256698A (en) | 2014-09-03 | 2014-09-03 | Preparation method of pressed salted chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106135919A (en) * | 2015-04-01 | 2016-11-23 | 尹连花 | A kind of dried salted chicken made technology |
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| CN106135919A (en) * | 2015-04-01 | 2016-11-23 | 尹连花 | A kind of dried salted chicken made technology |
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Application publication date: 20150107 |