CN104305291A - Chicken string with blood fat reducing function and grain fragrance and preparation method thereof - Google Patents
Chicken string with blood fat reducing function and grain fragrance and preparation method thereof Download PDFInfo
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- CN104305291A CN104305291A CN201410533291.0A CN201410533291A CN104305291A CN 104305291 A CN104305291 A CN 104305291A CN 201410533291 A CN201410533291 A CN 201410533291A CN 104305291 A CN104305291 A CN 104305291A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 23
- 239000008280 blood Substances 0.000 title claims abstract description 14
- 210000004369 blood Anatomy 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000003205 fragrance Substances 0.000 title abstract 2
- 235000013527 bean curd Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 241000576429 Forsythia suspensa Species 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 7
- 235000021307 Triticum Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract 7
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 3
- 244000098338 Triticum aestivum Species 0.000 claims abstract 3
- 239000000843 powder Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000002632 lipids Chemical class 0.000 claims description 11
- 239000003814 drug Substances 0.000 claims description 10
- 241000238557 Decapoda Species 0.000 claims description 9
- 241000251511 Holothuroidea Species 0.000 claims description 9
- 241000237502 Ostreidae Species 0.000 claims description 9
- 239000000654 additive Substances 0.000 claims description 9
- 230000000996 additive effect Effects 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 9
- 235000020636 oyster Nutrition 0.000 claims description 9
- 241001313708 Dictyophora phalloidea Species 0.000 claims description 7
- 240000008488 Thlaspi arvense Species 0.000 claims description 7
- 235000008214 Thlaspi arvense Nutrition 0.000 claims description 7
- 240000006063 Averrhoa carambola Species 0.000 claims description 6
- 235000010082 Averrhoa carambola Nutrition 0.000 claims description 6
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 240000007124 Brassica oleracea Species 0.000 claims description 6
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 6
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 240000006248 Broussonetia kazinoki Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
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- 240000001341 Reynoutria japonica Species 0.000 claims description 6
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 6
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 6
- 244000300264 Spinacia oleracea Species 0.000 claims description 6
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 6
- 241000722118 Thlaspi Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 210000003056 antler Anatomy 0.000 claims description 6
- 239000010495 camellia oil Substances 0.000 claims description 6
- 239000002775 capsule Substances 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
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- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000010726 Vigna sinensis Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 229910052736 halogen Inorganic materials 0.000 claims description 3
- 150000002367 halogens Chemical class 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000042314 Vigna unguiculata Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 210000004185 liver Anatomy 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 241000233866 Fungi Species 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 241000206469 Pulsatilla Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 210000000232 gallbladder Anatomy 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 11
- 241000245665 Taraxacum Species 0.000 description 4
- 241000209140 Triticum Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 241000219977 Vigna Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a chicken string with a blood fat reducing function and grain fragrance. The chicken string is prepared from the following raw materials in parts by weight: 600-650 parts of black-bone chicken, 30-35 parts of tofu, 2-3 parts of fennel, 2.5-2.8 parts of pepper, 4-5 parts of anise, 3-5 parts of cinnamon, 3-4 parts of syzygium aromaticum, 14-15 parts of wheat, 9-10 parts of bamboo fungus, 6-7 parts of vine tea, 1-2 parts of Chinese pulsatilla root, 1.1-1.2 parts of forsythia suspensa and 2.1-2.2 parts of dandelion. The chicken string disclosed by the invention has the advantages that the effects of reducing the blood fat and protecting the liver are achieved due to addition of vine tea; simultaneously, due to addition of herba patriniae, the functions of protecting the liver and benefiting gallbladder are achieved; and due to addition of the auxiliary materials with unique tastes, such as tofu and bamboo fungus, the chicken string is better in taste and is suitable for both old and young people.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of chicken skewer, particularly relate to a kind of reducing blood lipid type McChicken skewer and preparation method thereof.
Background technology
At present, chicken is a kind of food often appeared at during people live on dining table, because its nutrition is delicious, tasty, along with the progressively raising of people's living standard, operating frequency is accelerated, how chicken is made a kind of safety, health, easy-to-use, processing mode is many, the instant food that mouthfeel is good becomes a difficult problem, and traditional chicken taste is single, and how not there is health care, can not be satisfied with consumer demand.
Summary of the invention
The object of this invention is to provide a kind of reducing blood lipid type McChicken skewer and preparation method thereof, the present invention has reducing blood lipid, delicious meat, the feature that mouthfeel is good.
The technical solution adopted in the present invention is:
A kind of reducing blood lipid type McChicken skewer, is characterized in that being made up of following raw material:
Blackbone Chicken 600-650, bean curd 30-35, fennel 2-3, Chinese prickly ash 2.5-2.8, anistree 4-5, cassia bark 3-5, cloves 3-4, wheat 14-15, dictyophora phalloidea 9-10, vine tea 6-7, Chinese bulbul 1-2, capsule of weeping forsythia 1.1-1.2, dandelion 2.1-2.2, gynostemma pentaphylla 1.5-1.6, Radix Angelicae Sinensis 2-3, rhizoma alismatis 0.5-0.7, field pennycress 0.7-0.9, tea oil 7-9, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, are mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The preparation method of described reducing blood lipid type McChicken skewer, is characterized in that comprising the following steps:
(1) vine tea, the Chinese bulbul, the capsule of weeping forsythia, dandelion, gynostemma pentaphylla, Radix Angelicae Sinensis, rhizoma alismatis, field pennycress are added 5-6 times of water, decoct 50-55 minute, filter cleaner, obtain liquid, blackbone Chicken put into the liquid and be mixed together halogen with fennel, Chinese prickly ash, anise, cassia bark, cloves and boil to chicken well-done, take out and chicken is cut into block, decoct perfume (or spice) with tea oil, finally string together with bamboo let and make skewer;
(2) vine tea boiling water is bubbled out tea, bean curd, dictyophora phalloidea are put into tea and boil 3-4 hour, take out and dry, wear into powder; Wheat is put into baking box bake, make particle with pulverizer, mix with powder, nourishing additive agent and other surplus stocks, be sprinkling upon on skewer, obtain final product.
Beneficial effect of the present invention is:
The present invention with the addition of the abundant auxiliary material of multiple rare Chinese medicine and multiple nutrients in traditional mutton, wherein, the vine tea added has the effect such as reducing blood lipid, liver protecting, simultaneously, also added field pennycress, it has hepatic cholagogic effect, and with the addition of the auxiliary material of the special taste such as bean curd, dictyophora phalloidea, make the mouthfeel of chicken skewer better, all-ages.
Detailed description of the invention
A kind of reducing blood lipid type McChicken skewer, is characterized in that being made up of following raw material:
Blackbone Chicken 600-650, bean curd 30-35, fennel 2-3, Chinese prickly ash 2.5-2.8, anistree 4-5, cassia bark 3-5, cloves 3-4, wheat 14-15, dictyophora phalloidea 9-10, vine tea 6-7, Chinese bulbul 1-2, capsule of weeping forsythia 1.1-1.2, dandelion 2.1-2.2, gynostemma pentaphylla 1.5-1.6, Radix Angelicae Sinensis 2-3, rhizoma alismatis 0.5-0.7, field pennycress 0.7-0.9, tea oil 7-9, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, are mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
The preparation method of described reducing blood lipid type McChicken skewer, is characterized in that comprising the following steps:
(1) vine tea, the Chinese bulbul, the capsule of weeping forsythia, dandelion, gynostemma pentaphylla, Radix Angelicae Sinensis, rhizoma alismatis, field pennycress are added 5-6 times of water, decoct 50-55 minute, filter cleaner, obtain liquid, blackbone Chicken put into the liquid and be mixed together halogen with fennel, Chinese prickly ash, anise, cassia bark, cloves and boil to chicken well-done, take out and chicken is cut into block, decoct perfume (or spice) with tea oil, finally string together with bamboo let and make skewer;
(2) vine tea boiling water is bubbled out tea, bean curd, dictyophora phalloidea are put into tea and boil 3-4 hour, take out and dry, wear into powder; Wheat is put into baking box bake, make particle with pulverizer, mix with powder, nourishing additive agent and other surplus stocks, be sprinkling upon on skewer, obtain final product.
Claims (2)
1. a reducing blood lipid type McChicken skewer, is characterized in that being made up of following raw material:
Blackbone Chicken 600-650, bean curd 30-35, fennel 2-3, Chinese prickly ash 2.5-2.8, anistree 4-5, cassia bark 3-5, cloves 3-4, wheat 14-15, dictyophora phalloidea 9-10, vine tea 6-7, Chinese bulbul 1-2, capsule of weeping forsythia 1.1-1.2, dandelion 2.1-2.2, gynostemma pentaphylla 1.5-1.6, Radix Angelicae Sinensis 2-3, rhizoma alismatis 0.5-0.7, field pennycress 0.7-0.9, tea oil 7-9, nourishing additive agent 60-66;
Described nourishing additive agent is made up of following raw materials in part by weight: Os Sus domestica 30-35, extra large oyster 40-45, sea cucumber 18-19, base enclose shrimp 14-15, Hu Lu 20-22, white gourd powder 19-25, radix glehniae 1-2, spinach stalk 9-10, maltose 15-16, red bean powder 30-34, fleece-flower root 2-3, pilose antler 1-2, Paper mulberry Fruit 1.5-1.6, ponkan 10-11, cowpea 12-13, thick broad-bean sauce 16-18, galingal 2-3, Thlaspi 0.5-0.6, rice-pudding leaf 30-40, carambola 20-25, cabbage 20-21;
Preparation method: radix glehniae, the fleece-flower root, pilose antler, Paper mulberry Fruit, galingal, Thlaspi powder beater are made powder by (1), add water together with red bean powder, thick broad-bean sauce and stir into Chinese medicine paste, again extra large oyster, sea cucumber, base are enclosed shrimp to put into paste respectively and wrap Chinese medicine paste, again respectively with rice-pudding leaf parcel, put into steaming to cook, the more extra large oyster cooked, sea cucumber, base are enclosed shrimp and take out respectively, removing Chinese medicine paste, put into meat grinder milled mixture, then oven dry is ground into powder;
(2) Os Sus domestica is added 10-12 times of water, decoct 50-55 minute Baoshang, obtain soup; Hu Lu, white gourd powder, cabbage, spinach stalk are mixed together with soup and boil, then take out oven dry, be ground into powder;
(3) ponkan, carambola are put into juice extractor together to smash, then through freeze drying grinds, be mixed together evenly with step (1), (2) gained material and other surplus stocks, obtain final product.
2. the preparation method of the McChicken of reducing blood lipid type according to claim 1 skewer, is characterized in that comprising the following steps:
(1) vine tea, the Chinese bulbul, the capsule of weeping forsythia, dandelion, gynostemma pentaphylla, Radix Angelicae Sinensis, rhizoma alismatis, field pennycress are added 5-6 times of water, decoct 50-55 minute, filter cleaner, obtain liquid, blackbone Chicken put into the liquid and be mixed together halogen with fennel, Chinese prickly ash, anise, cassia bark, cloves and boil to chicken well-done, take out and chicken is cut into block, decoct perfume (or spice) with tea oil, finally string together with bamboo let and make skewer;
(2) vine tea boiling water is bubbled out tea, bean curd, dictyophora phalloidea are put into tea and boil 3-4 hour, take out and dry, wear into powder; Wheat is put into baking box bake, make particle with pulverizer, mix with powder, nourishing additive agent and other surplus stocks, be sprinkling upon on skewer, obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533291.0A CN104305291A (en) | 2014-10-11 | 2014-10-11 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410533291.0A CN104305291A (en) | 2014-10-11 | 2014-10-11 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305291A true CN104305291A (en) | 2015-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410533291.0A Pending CN104305291A (en) | 2014-10-11 | 2014-10-11 | Chicken string with blood fat reducing function and grain fragrance and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
| CN103535793A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Silkworm chrysalis sesame paste and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103948088A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Pigskin qi-tonifying peanut butter |
-
2014
- 2014-10-11 CN CN201410533291.0A patent/CN104305291A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1266647A (en) * | 1999-03-16 | 2000-09-20 | 魏文福 | Delicious meat pill and its making method |
| CN103300392A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Beautifying pineapple chicken string and preparation method thereof |
| CN103535793A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Silkworm chrysalis sesame paste and preparation method thereof |
| CN103689541A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Spicy beef sauce and preparation method thereof |
| CN103948088A (en) * | 2014-03-19 | 2014-07-30 | 合肥市金乡味工贸有限责任公司 | Pigskin qi-tonifying peanut butter |
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Application publication date: 20150128 |
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