CN104544240A - Spicy lute-shaped leg and processing technology thereof - Google Patents
Spicy lute-shaped leg and processing technology thereof Download PDFInfo
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- CN104544240A CN104544240A CN201410759698.5A CN201410759698A CN104544240A CN 104544240 A CN104544240 A CN 104544240A CN 201410759698 A CN201410759698 A CN 201410759698A CN 104544240 A CN104544240 A CN 104544240A
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Abstract
The invention discloses a spicy lute-shaped leg. The spicy lute-shaped leg is prepared by salting the lute-shaped leg, stirring with paste and wrapping with powder oil. The spicy lute-shaped leg is characterized by comprising the following components in parts by weight: 60-80 parts of chicken lute-shaped leg, 43.82-64.96 parts of salting material, 23.4-39.2 parts of paste, 39.7-83.3 parts of external-wrapping powder and 30-40 parts of ice water. The invention also discloses a processing technology of the spicy lute-shaped leg. Due to adoption of the technical scheme, the spicy lute-shaped leg disclosed by the invention has the following beneficial effects that the content of protein is high; by reasonable proportioning and further process operation, the bone-meat connecting parts are easily flavored, the eating method of the chicken lute-shaped leg is better improved in the aspects of both taste and appearance, the nutritional value is retained, and compared with the traditional frying method, the spicy lute-shaped leg prepared by the processing process is lower in content of cholesterol, is more beneficial to health and is convenient to eat.
Description
Technical field
The present invention relates to field of meat product processing, is a kind of fragrant peppery drumsticks and processing technology thereof specifically.
Background technology
Chicken drumsticks is a kind of food that protein content is very high, increasing people starts edible chicken drumsticks of classifying, but kindred coupling part can not be tasty, and it is not too convenient to eat, and traditional processing method cholesterol level is higher, be unfavorable for that people's is healthy.
Summary of the invention
The object of this invention is to provide a kind of crisp outside tender inside, spicy fresh perfume (or spice), the peppery drumsticks of perfume (or spice) of nutrition delicious food and processing technology thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of fragrant peppery drumsticks, mix slurry after being pickled by drumsticks and wrap up in that powder is fried to be made, comprise following parts by weight of component: chicken drumsticks 60 ~ 80 parts, preserved materials 43.82 ~ 64.96 parts, 23.4 ~ 39.2 parts, slurry, wraps up in 39.7 ~ 83.3 parts, powder outward, frozen water 30 ~ 40 parts.
As preferably, comprise the raw material of following weight portion: chicken drumsticks 70 parts, preserved materials 54.39 parts, 31.3 parts, slurry, wrap up in 61.5 parts, powder outward, frozen water 35 parts.
As preferably, described preserved materials comprises the raw material of following weight portion: salt 1 ~ 2 part, 2 ~ 4 parts, ginger mud, white pepper powder 0.3 ~ 0.7 part, glucose 1 ~ 2 part, sodium phosphate trimer 2 ~ 3 parts, farina 1 ~ 2 part, 4 ~ 6 parts, soy sauce, monosodium glutamate 1 ~ 2 part, chilli powder 0.3 ~ 0.6 part, pigment 0.02 ~ 0.06 part, ethyl maltol 1 ~ 2 part, the fresh balm of chicken 0.2 ~ 0.6 part.
As preferably, described slurry comprises the raw material of following weight portion: cornstarch 15 ~ 20 parts, wheat flour 5 ~ 10 parts, soybean protein isolate 3 ~ 8 parts, 0.1 ~ 0.5 part, sodium bicarbonate, guar gum 0.1 ~ 0.3 part, salt 0.2 ~ 0.4 part.
As preferably, wrap up in the raw material that powder comprises following weight portion outside described: starch from sweet potato 3 ~ 6 parts, wheat flour 20 ~ 40 parts, salt 0.3 ~ 0.6 part, monosodium glutamate 0.4 ~ 0.7 part, sugar 1 ~ 3 part, soybean protein 10 ~ 25 parts, 5 ~ 8 parts, ground rice.
A processing technology for the peppery drumsticks of above-mentioned perfume (or spice), comprises the following steps:
Step one, to get the raw materials ready:
Choose without extravasated blood, for subsequent use without standard compliant chicken drumsticks such as pathology, free from extraneous odour, free from admixtures;
Step 2, to pickle:
(1) making of feed liquid is pickled: after the raw materials such as salt, ginger mud, white pepper powder, glucose, sodium phosphate trimer, farina, soy sauce, monosodium glutamate, chilli powder, pigment, ethyl maltol, the fresh balm of chicken and frozen water being weighed by weight, add mixer, be stirred to and dissolve completely, make and pickle feed liquid;
(2) tumbling, leave standstill:
The chicken drumsticks chosen and the feed liquid of pickling made are added tumbler, and vacuumize tumbling 30min, absorbed completely until pickle feed liquid, 0-4 DEG C of fresh-keeping warehouse sent into by raw material after going out tank for subsequent use;
The preparation of step 3, slurry:
First pour frozen water into by beater, more slowly add cornstarch, wheat flour, soybean protein isolate, sodium bicarbonate, guar gum, salt etc., then stir, until stir, make slurry for subsequent use;
Step 4, hanging material:
The chicken drumsticks pickled is added the slurry made, stirs, make chicken drumsticks is stained with slurry;
Step 5, wrap up in the making of powder outward:
Starch from sweet potato, wheat flour, salt, monosodium glutamate, sugar, soybean protein, ground rice etc. are mixed, wraps up in powder outside making for subsequent use;
Step 6, wrap up in powder:
The thin powder of one deck is wrapped up on the chicken drumsticks surface of having mixed slurry, and surface is clean and tidy, without dew meat phenomenon;
Step 7, fried:
By wrapping up in chicken drumsticks that powder completes, to send into Fryer fried fast;
Step 8, cooling:
Chicken drumsticks after fried is put into precooler cool, prevent temperature from crossing high product adhesion;
Step 9, freezing, packaging, refrigeration:
Be placed in by cooled chicken drumsticks uniformly in the dish of sterilization, the freezer then putting into less than-25 DEG C is freezing, is packed by chicken drumsticks as requested after freezing, puts into less than-18 DEG C constant heat storage refrigerations after packaging.
Owing to have employed technique scheme, the present invention has following beneficial effect: the chicken drumsticks that the present invention adopts, protein content is high, then by rational proportioning and further technological operation, and position is more easily tasty to make that as closely linked as flesh and blood, no matter from taste or outer official improves better the eating method of chicken drumsticks, and remain nutritive value, compared with fried with tradition, cholesterol level is lower, more be conducive to health, be convenient to eat.
Description of the invention provides in order to example with for the purpose of describing, and is not exhaustively or limit the invention to disclosed form.Many modifications and variations are obvious for the ordinary skill in the art.Selecting and describing embodiment is in order to principle of the present invention and practical application are better described, and enables those of ordinary skill in the art understand the present invention thus design the various embodiments with various amendment being suitable for special-purpose.
Detailed description of the invention
Now the present invention will be further described in conjunction with specific embodiments.
Embodiment one: a kind of fragrant peppery drumsticks, mixes slurry and wraps up in that powder is fried to be made, comprise following parts by weight of component: chicken drumsticks 60 parts, preserved materials 43.82 parts, 23.4 parts, slurry, wrap up in 39.7 parts, powder outward, frozen water 30 parts by drumsticks after being pickled.
Described preserved materials comprises the raw material of following weight portion: salt 1 ~ 2 part, 2 ~ 4 parts, ginger mud, white pepper powder 0.3 ~ 0.7 part, glucose 1 ~ 2 part, sodium phosphate trimer 2 ~ 3 parts, farina 1 ~ 2 part, 4 ~ 6 parts, soy sauce, monosodium glutamate 1 ~ 2 part, chilli powder 0.3 ~ 0.6 part, pigment 0.02 ~ 0.06 part, ethyl maltol 1 ~ 2 part, the fresh balm of chicken 0.2 ~ 0.6 part.
Described slurry comprises the raw material of following weight portion: cornstarch 15 ~ 20 parts, wheat flour 5 ~ 10 parts, soybean protein isolate 3 ~ 8 parts, 0.1 ~ 0.5 part, sodium bicarbonate, guar gum 0.1 ~ 0.3 part, salt 0.2 ~ 0.4 part.
The described outer raw material wrapped up in powder and comprise following weight portion: starch from sweet potato 3 ~ 6 parts, wheat flour 20 ~ 40 parts, salt 0.3 ~ 0.6 part, monosodium glutamate 0.4 ~ 0.7 part, sugar 1 ~ 3 part, soybean protein 10 ~ 25 parts, 5 ~ 8 parts, ground rice.
A processing technology for the peppery drumsticks of above-mentioned perfume (or spice), comprises the following steps:
Step one, to get the raw materials ready:
Choose without extravasated blood, for subsequent use without standard compliant chicken drumsticks such as pathology, free from extraneous odour, free from admixtures;
Step 2, to pickle:
(1) making of feed liquid is pickled: after the raw materials such as salt, ginger mud, white pepper powder, glucose, sodium phosphate trimer, farina, soy sauce, monosodium glutamate, chilli powder, pigment, ethyl maltol, the fresh balm of chicken and frozen water being weighed by weight, add mixer, be stirred to and dissolve completely, make and pickle feed liquid;
(2) tumbling, leave standstill:
The chicken drumsticks chosen and the feed liquid of pickling made are added tumbler, and vacuumize tumbling 30min, absorbed completely until pickle feed liquid, 0-4 DEG C of fresh-keeping warehouse sent into by raw material after going out tank for subsequent use;
The preparation of step 3, slurry:
First pour frozen water into by beater, more slowly add cornstarch, wheat flour, soybean protein isolate, sodium bicarbonate, guar gum, salt etc., then stir, until stir, make slurry for subsequent use;
Step 4, hanging material:
The chicken drumsticks pickled is added the slurry made, stirs, make chicken drumsticks is stained with slurry;
Step 5, wrap up in the making of powder outward:
Starch from sweet potato, wheat flour, salt, monosodium glutamate, sugar, soybean protein, ground rice etc. are mixed, wraps up in powder outside making for subsequent use;
Step 6, wrap up in powder:
The thin powder of one deck is wrapped up on the chicken drumsticks surface of having mixed slurry, and surface is clean and tidy, without dew meat phenomenon;
Step 7, fried:
By wrapping up in chicken drumsticks that powder completes, to send into Fryer fried fast;
Step 8, cooling:
Chicken drumsticks after fried is put into precooler cool, prevent temperature from crossing high product adhesion;
Step 9, freezing, packaging, refrigeration:
Be placed in by cooled chicken drumsticks uniformly in the dish of sterilization, the freezer then putting into less than-25 DEG C is freezing, is packed by chicken drumsticks as requested after freezing, puts into less than-18 DEG C constant heat storage refrigerations after packaging.
Embodiment two: a kind of fragrant peppery drumsticks, mixes slurry and wraps up in that powder is fried to be made, comprise the raw material of following weight portion: chicken drumsticks 70 parts, preserved materials 54.39 parts, 31.3 parts, slurry, wrap up in 61.5 parts, powder outward, frozen water 35 parts by drumsticks after being pickled.
Described preserved materials comprises the raw material of following weight portion: salt 1 ~ 2 part, 2 ~ 4 parts, ginger mud, white pepper powder 0.3 ~ 0.7 part, glucose 1 ~ 2 part, sodium phosphate trimer 2 ~ 3 parts, farina 1 ~ 2 part, 4 ~ 6 parts, soy sauce, monosodium glutamate 1 ~ 2 part, chilli powder 0.3 ~ 0.6 part, pigment 0.02 ~ 0.06 part, ethyl maltol 1 ~ 2 part, the fresh balm of chicken 0.2 ~ 0.6 part.
Described slurry comprises the raw material of following weight portion: cornstarch 15 ~ 20 parts, wheat flour 5 ~ 10 parts, soybean protein isolate 3 ~ 8 parts, 0.1 ~ 0.5 part, sodium bicarbonate, guar gum 0.1 ~ 0.3 part, salt 0.2 ~ 0.4 part.
The described outer raw material wrapped up in powder and comprise following weight portion: starch from sweet potato 3 ~ 6 parts, wheat flour 20 ~ 40 parts, salt 0.3 ~ 0.6 part, monosodium glutamate 0.4 ~ 0.7 part, sugar 1 ~ 3 part, soybean protein 10 ~ 25 parts, 5 ~ 8 parts, ground rice.
A processing technology for the peppery drumsticks of above-mentioned perfume (or spice), comprises the following steps:
Step one, to get the raw materials ready:
Choose without extravasated blood, for subsequent use without standard compliant chicken drumsticks such as pathology, free from extraneous odour, free from admixtures;
Step 2, to pickle:
(1) making of feed liquid is pickled: after the raw materials such as salt, ginger mud, white pepper powder, glucose, sodium phosphate trimer, farina, soy sauce, monosodium glutamate, chilli powder, pigment, ethyl maltol, the fresh balm of chicken and frozen water being weighed by weight, add mixer, be stirred to and dissolve completely, make and pickle feed liquid;
(2) tumbling, leave standstill:
The chicken drumsticks chosen and the feed liquid of pickling made are added tumbler, and vacuumize tumbling 30min, absorbed completely until pickle feed liquid, 0-4 DEG C of fresh-keeping warehouse sent into by raw material after going out tank for subsequent use;
The preparation of step 3, slurry:
First pour frozen water into by beater, more slowly add cornstarch, wheat flour, soybean protein isolate, sodium bicarbonate, guar gum, salt etc., then stir, until stir, make slurry for subsequent use;
Step 4, hanging material:
The chicken drumsticks pickled is added the slurry made, stirs, make chicken drumsticks is stained with slurry;
Step 5, wrap up in the making of powder outward:
Starch from sweet potato, wheat flour, salt, monosodium glutamate, sugar, soybean protein, ground rice etc. are mixed, wraps up in powder outside making for subsequent use;
Step 6, wrap up in powder:
The thin powder of one deck is wrapped up on the chicken drumsticks surface of having mixed slurry, and surface is clean and tidy, without dew meat phenomenon;
Step 7, fried:
By wrapping up in chicken drumsticks that powder completes, to send into Fryer fried fast;
Step 8, cooling:
Chicken drumsticks after fried is put into precooler cool, prevent temperature from crossing high product adhesion;
Step 9, freezing, packaging, refrigeration:
Be placed in by cooled chicken drumsticks uniformly in the dish of sterilization, the freezer then putting into less than-25 DEG C is freezing, is packed by chicken drumsticks as requested after freezing, puts into less than-18 DEG C constant heat storage refrigerations after packaging.
Embodiment three: a kind of fragrant peppery drumsticks, mixes slurry and wraps up in that powder is fried to be made, comprise following parts by weight of component: chicken drumsticks 80 parts, preserved materials 64.96 parts, 39.2 parts, slurry, wrap up in 83.3 parts, powder outward, frozen water 40 parts by drumsticks after being pickled.
Described preserved materials comprises the raw material of following weight portion: salt 1 ~ 2 part, 2 ~ 4 parts, ginger mud, white pepper powder 0.3 ~ 0.7 part, glucose 1 ~ 2 part, sodium phosphate trimer 2 ~ 3 parts, farina 1 ~ 2 part, 4 ~ 6 parts, soy sauce, monosodium glutamate 1 ~ 2 part, chilli powder 0.3 ~ 0.6 part, pigment 0.02 ~ 0.06 part, ethyl maltol 1 ~ 2 part, the fresh balm of chicken 0.2 ~ 0.6 part.
Described slurry comprises the raw material of following weight portion: cornstarch 15 ~ 20 parts, wheat flour 5 ~ 10 parts, soybean protein isolate 3 ~ 8 parts, 0.1 ~ 0.5 part, sodium bicarbonate, guar gum 0.1 ~ 0.3 part, salt 0.2 ~ 0.4 part.
The described outer raw material wrapped up in powder and comprise following weight portion: starch from sweet potato 3 ~ 6 parts, wheat flour 20 ~ 40 parts, salt 0.3 ~ 0.6 part, monosodium glutamate 0.4 ~ 0.7 part, sugar 1 ~ 3 part, soybean protein 10 ~ 25 parts, 5 ~ 8 parts, ground rice.
A processing technology for the peppery drumsticks of above-mentioned perfume (or spice), comprises the following steps:
Step one, to get the raw materials ready:
Choose without extravasated blood, for subsequent use without standard compliant chicken drumsticks such as pathology, free from extraneous odour, free from admixtures;
Step 2, to pickle:
(1) making of feed liquid is pickled: after the raw materials such as salt, ginger mud, white pepper powder, glucose, sodium phosphate trimer, farina, soy sauce, monosodium glutamate, chilli powder, pigment, ethyl maltol, the fresh balm of chicken and frozen water being weighed by weight, add mixer, be stirred to and dissolve completely, make and pickle feed liquid;
(2) tumbling, leave standstill:
The chicken drumsticks chosen and the feed liquid of pickling made are added tumbler, and vacuumize tumbling 30min, absorbed completely until pickle feed liquid, 0-4 DEG C of fresh-keeping warehouse sent into by raw material after going out tank for subsequent use;
The preparation of step 3, slurry:
First pour frozen water into by beater, more slowly add cornstarch, wheat flour, soybean protein isolate, sodium bicarbonate, guar gum, salt etc., then stir, until stir, make slurry for subsequent use;
Step 4, hanging material:
The chicken drumsticks pickled is added the slurry made, stirs, make chicken drumsticks is stained with slurry;
Step 5, wrap up in the making of powder outward:
Starch from sweet potato, wheat flour, salt, monosodium glutamate, sugar, soybean protein, ground rice etc. are mixed, wraps up in powder outside making for subsequent use;
Step 6, wrap up in powder:
The thin powder of one deck is wrapped up on the chicken drumsticks surface of having mixed slurry, and surface is clean and tidy, without dew meat phenomenon;
Step 7, fried:
By wrapping up in chicken drumsticks that powder completes, to send into Fryer fried fast;
Step 8, cooling:
Chicken drumsticks after fried is put into precooler cool, prevent temperature from crossing high product adhesion;
Step 9, freezing, packaging, refrigeration:
Be placed in by cooled chicken drumsticks uniformly in the dish of sterilization, the freezer then putting into less than-25 DEG C is freezing, is packed by chicken drumsticks as requested after freezing, puts into less than-18 DEG C constant heat storage refrigerations after packaging.
Claims (6)
1. the peppery drumsticks of perfume (or spice), mixes slurry and wraps up in that powder is fried to be made, it is characterized in that by drumsticks after being pickled, comprise following parts by weight of component: chicken drumsticks 60 ~ 80 parts, preserved materials 43.82 ~ 64.96 parts, 23.4 ~ 39.2 parts, slurry, wrap up in 39.7 ~ 83.3 parts, powder outward, frozen water 30 ~ 40 parts.
2. the fragrant peppery drumsticks of one according to claim 1, is characterized in that, comprise the raw material of following weight portion: chicken drumsticks 70 parts, preserved materials 54.39 parts, 31.3 parts, slurry, wrap up in 61.5 parts, powder outward, frozen water 35 parts.
3. the fragrant peppery drumsticks of one according to claim 1 and 2, it is characterized in that, described preserved materials comprises the raw material of following weight portion: salt 1 ~ 2 part, 2 ~ 4 parts, ginger mud, white pepper powder 0.3 ~ 0.7 part, glucose 1 ~ 2 part, sodium phosphate trimer 2 ~ 3 parts, farina 1 ~ 2 part, 4 ~ 6 parts, soy sauce, monosodium glutamate 1 ~ 2 part, chilli powder 0.3 ~ 0.6 part, pigment 0.02 ~ 0.06 part, ethyl maltol 1 ~ 2 part, the fresh balm of chicken 0.2 ~ 0.6 part.
4. the fragrant peppery drumsticks of one according to claim 1 and 2, it is characterized in that, described slurry comprises the raw material of following weight portion: cornstarch 15 ~ 20 parts, wheat flour 5 ~ 10 parts, soybean protein isolate 3 ~ 8 parts, 0.1 ~ 0.5 part, sodium bicarbonate, guar gum 0.1 ~ 0.3 part, salt 0.2 ~ 0.4 part.
5. the fragrant peppery drumsticks of one according to claim 1 and 2, is characterized in that, the described outer raw material wrapped up in powder and comprise following weight portion: starch from sweet potato 3 ~ 6 parts, wheat flour 20 ~ 40 parts, salt 0.3 ~ 0.6 part, monosodium glutamate 0.4 ~ 0.7 part, sugar 1 ~ 3 part, soybean protein 10 ~ 25 parts, 5 ~ 8 parts, ground rice.
6., according to the processing technology of the peppery drumsticks of a kind of perfume (or spice) described in claim 1 ~ 5, it is characterized in that, comprise the following steps:
Step one, to get the raw materials ready:
Choose without extravasated blood, for subsequent use without standard compliant chicken drumsticks such as pathology, free from extraneous odour, free from admixtures;
Step 2, to pickle:
(1) making of feed liquid is pickled: after the raw materials such as salt, ginger mud, white pepper powder, glucose, sodium phosphate trimer, farina, soy sauce, monosodium glutamate, chilli powder, pigment, ethyl maltol, the fresh balm of chicken and frozen water being weighed by weight, add mixer, be stirred to and dissolve completely, make and pickle feed liquid;
(2) tumbling, leave standstill:
The chicken drumsticks chosen and the feed liquid of pickling made are added tumbler, and vacuumize tumbling 30min, absorbed completely until pickle feed liquid, 0-4 DEG C of fresh-keeping warehouse sent into by raw material after going out tank for subsequent use;
The preparation of step 3, slurry:
First pour frozen water into by beater, more slowly add cornstarch, wheat flour, soybean protein isolate, sodium bicarbonate, guar gum, salt etc., then stir, until stir, make slurry for subsequent use;
Step 4, hanging material:
The chicken drumsticks pickled is added the slurry made, stirs, make chicken drumsticks is stained with slurry;
Step 5, wrap up in the making of powder outward:
Starch from sweet potato, wheat flour, salt, monosodium glutamate, sugar, soybean protein, ground rice etc. are mixed, wraps up in powder outside making for subsequent use;
Step 6, wrap up in powder:
The thin powder of one deck is wrapped up on the chicken drumsticks surface of having mixed slurry, and surface is clean and tidy, without dew meat phenomenon;
Step 7, fried:
By wrapping up in chicken drumsticks that powder completes, to send into Fryer fried fast;
Step 8, cooling:
Chicken drumsticks after fried is put into precooler cool, prevent temperature from crossing high product adhesion;
Step 9, freezing, packaging, refrigeration:
Be placed in by cooled chicken drumsticks uniformly in the dish of sterilization, the freezer then putting into less than-25 DEG C is freezing, is packed by chicken drumsticks as requested after freezing, puts into less than-18 DEG C constant heat storage refrigerations after packaging.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410759698.5A CN104544240A (en) | 2014-12-12 | 2014-12-12 | Spicy lute-shaped leg and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410759698.5A CN104544240A (en) | 2014-12-12 | 2014-12-12 | Spicy lute-shaped leg and processing technology thereof |
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| CN104544240A true CN104544240A (en) | 2015-04-29 |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578970A (en) * | 2016-12-28 | 2017-04-26 | 河南众品食业股份有限公司 | Small crispy pork slices and preparation method thereof |
| CN107242466A (en) * | 2017-07-15 | 2017-10-13 | 诸城市东方食品有限公司 | The raw chicken drumsticks processed of one kind and its processing technology |
| CN107865342A (en) * | 2017-12-01 | 2018-04-03 | 新希望六和股份有限公司 | A kind of Alaska pollock row and preparation method thereof |
| CN108029982A (en) * | 2017-12-22 | 2018-05-15 | 新希望六和股份有限公司 | A kind of rattan green pepper pistol leg and preparation method thereof |
| CN108041484A (en) * | 2017-12-22 | 2018-05-18 | 新希望六和股份有限公司 | A kind of rattan green pepper butterfly leg and preparation method thereof |
| CN108125144A (en) * | 2018-01-09 | 2018-06-08 | 重庆菲利克思农业发展有限公司 | A kind of peacock meat snack food and preparation method thereof |
| CN110200194A (en) * | 2019-05-22 | 2019-09-06 | 山东凤祥股份有限公司 | A kind of meat mincing recombined meat products and its manufacture craft |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
| CN111466525A (en) * | 2020-05-25 | 2020-07-31 | 上海香尚香食品有限公司 | Processing method of crispy chicken leg |
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2014
- 2014-12-12 CN CN201410759698.5A patent/CN104544240A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578970A (en) * | 2016-12-28 | 2017-04-26 | 河南众品食业股份有限公司 | Small crispy pork slices and preparation method thereof |
| CN107242466A (en) * | 2017-07-15 | 2017-10-13 | 诸城市东方食品有限公司 | The raw chicken drumsticks processed of one kind and its processing technology |
| CN107865342A (en) * | 2017-12-01 | 2018-04-03 | 新希望六和股份有限公司 | A kind of Alaska pollock row and preparation method thereof |
| CN108029982A (en) * | 2017-12-22 | 2018-05-15 | 新希望六和股份有限公司 | A kind of rattan green pepper pistol leg and preparation method thereof |
| CN108041484A (en) * | 2017-12-22 | 2018-05-18 | 新希望六和股份有限公司 | A kind of rattan green pepper butterfly leg and preparation method thereof |
| CN108125144A (en) * | 2018-01-09 | 2018-06-08 | 重庆菲利克思农业发展有限公司 | A kind of peacock meat snack food and preparation method thereof |
| CN110200194A (en) * | 2019-05-22 | 2019-09-06 | 山东凤祥股份有限公司 | A kind of meat mincing recombined meat products and its manufacture craft |
| CN110477287A (en) * | 2019-08-29 | 2019-11-22 | 徐州工程学院 | A kind of travelling bundle shoe plate and preparation method thereof |
| CN111466525A (en) * | 2020-05-25 | 2020-07-31 | 上海香尚香食品有限公司 | Processing method of crispy chicken leg |
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