CN104886626B - A kind of beans crushed grain chicken simmered in brown sauce product and its processing method - Google Patents
A kind of beans crushed grain chicken simmered in brown sauce product and its processing method Download PDFInfo
- Publication number
- CN104886626B CN104886626B CN201510347544.XA CN201510347544A CN104886626B CN 104886626 B CN104886626 B CN 104886626B CN 201510347544 A CN201510347544 A CN 201510347544A CN 104886626 B CN104886626 B CN 104886626B
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- crushed grain
- beans crushed
- brown sauce
- 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.)
- Active
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of beans crushed grain chicken simmered in brown sauce product, including：Step 1: taking 13 parts of green onion, 13 parts of ginger, 0.5 1.5 parts of other spices after 8 10s of quick-fried at 160 170 DEG C of temperature, 6 15 parts of beans crushed grain, 2 3min of frying again is added, boiling water is added later, 8 10min are cooked under 95 100 DEG C of temperature condition again, it is eventually adding 25 parts of salt, is uniformly mixing to obtain marinated feed liquid；Step 2: 100 parts of chicken block is taken to be soaked in marinated feed liquid, vacuum 3~5h of knead-salting is carried out at 4 DEG C, pressure is 0.07Mp when tumbling；Step 3: after the completion of marinated, raw material chicken is taken out, in the surface brush vegetable oil of raw material chicken, 10 20min are then toasted at 140 200 DEG C, beans crushed grain chicken simmered in brown sauce product is made.The present invention realizes standardized production, can keep product quality consistency, is suitble to the large-scale industrial production of beans crushed grain chicken simmered in brown sauce product.
Description
Technical field
The present invention relates to a kind of food processing field more particularly to a kind of beans crushed grain chicken simmered in brown sauce product and its processing methods.
Background technology
Stewed meat products refer to using fresh, jelly livestock meat as raw material, and seasoning and spice is added, through different process processing
At being traditional cooked meat product of Chinese Typical Representative.The characteristics of according to area and local conditions and customs, form the local tradition to show unique characteristics
Sauce spiced and stewed food.Due to the peculiar flavour of sauce spiced and stewed food, now do it is instant, it is very popular, beans crushed grain chicken simmered in brown sauce block be exactly wherein it
One.But since beans crushed grain mainly originates in the ground such as Henan Shangqiu, and generally eaten using beans crushed grain as flavouring, and beans crushed grain chicken simmered in brown sauce
Block although deliciousness with rich flavor, but due to beans crushed grain chicken simmered in brown sauce block need now to do it is instant, it is not easy to maintain, moreover, making beans crushed grain chicken simmered in brown sauce
The method each one of block, thus cause the product promote it is edible be limited in scope, consumers in general are not easy to taste this product.
Invention content
It is excellent it is an object of the invention to solve at least the above and/or defect, and provide at least to will be described later
Point.
It is a further object to provide a kind of beans crushed grain chicken simmered in brown sauce products, and in conjunction with traditional manufacturing technique, the present invention is with three
Each position of yellow chicken or other informal voucher broiler chicken is primary raw material, it is boiled with Miso Soup be main pickling liquid under the action of it is marinated
For a period of time, make the product fully strong flavor with Miso Soup, formed using techniques processing and fabricatings such as bakings.Appearance sauce red
Color, beans crushed grain is with rich flavor, and entrance is tender and crisp delicious, enjoys endless aftertastes after food, is well received by consumers.
It is also another object of the present invention to provide a kind of processing methods of beans crushed grain chicken simmered in brown sauce product, and the present invention is by using three Huangs
Chicken, beans crushed grain are primary raw material, then after beans crushed grain is fully endured out fragrance, raw material chicken is flooded it is wherein and fully marinated, using
The meat products with the strong paste flavor taste-beans crushed grain chicken simmered in brown sauce product prepared is toasted, not only there is nutritive value height, spy in good taste
Point, and have certain physiological function of fermented bean products, such as anti-oxidant, thrombus dissolving.
A further object of the present invention is by the way that raw material chicken and beans crushed grain, spice etc. are processed system by certain technique
Make, to improve the flavor and nutritive value of beans crushed grain chicken simmered in brown sauce product.
For this purpose, technical solution provided by the invention is：
A kind of processing method of beans crushed grain chicken simmered in brown sauce product, including：
Feed liquid is pickled Step 1: preparing：In parts by weight, 1-3 parts of green onion, 1-3 parts of ginger, 0.5-1.5 parts of other spices are taken
After quick-fried 8-10s at 160-170 DEG C of temperature, 6-15 parts of frying 2-3min of beans crushed grain are added, boiling water are added later, then at temperature 150-
170 DEG C of cooking 8-10min, are eventually adding 2-5 parts of salt, obtain marinated feed liquid；
Step 2: marinated：In parts by weight, 100 parts of raw material chicken is taken to be soaked in the marinated feed liquid obtained in step 1,
And vacuum 3~5h of knead-salting is carried out at 4 DEG C, pressure is -0.07Mp when tumbling；
Step 3: after the completion of marinated, raw material chicken is taken out, after removing surface moisture, one is brushed on the surface of the raw material chicken
Layer vegetable oil, then toasts 10-20min at 140-200 DEG C, and beans crushed grain chicken simmered in brown sauce product is made.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, other described spices include in following components
Any one or a few：0.15-0.4 parts of 0.2-0.4 parts octagonal, 0.1-0.4 parts of cassia bark, 0.05-0.3 parts of spiceleaf and Chinese prickly ash.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, the raw material chicken is Sanhuang chicken.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, in the step 1, boiling water and the beans crushed grain of addition
Weight ratio be 3: 1-5: 1 so that in the step 2, the raw material chicken is all soaked in the marinated feed liquid.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, in the step 3, humidity when baking is
50-70%.
Preferably, the processing method of the beans crushed grain chicken simmered in brown sauce product further includes：
Step 4: by the beans crushed grain chicken simmered in brown sauce product obtained in step 3 carry out Vacuum Package, take later it is following any one
Mode is preserved：One, the beans crushed grain chicken simmered in brown sauce product after Vacuum Package is subjected to pasteurization 20-30min for 83-90 DEG C in temperature,
In 0-4 DEG C of preservation after cooling；Or, two, sterilize the beans crushed grain chicken simmered in brown sauce product after Vacuum Package 20-30min at 121 DEG C of temperature,
Room temperature preserves after cooling.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, in the step 3, the raw material chicken with
The weight ratio of the vegetable oil is 60: 1.
Preferably, in the processing method of the beans crushed grain chicken simmered in brown sauce product, further include before the step 2：It will be described
Raw material chicken is divided into the chicken block that multiple length are 7-15cm, and carries out crosscutting several knives in the surface of each fritter, conveniently enters
Taste.
A kind of beans crushed grain chicken simmered in brown sauce product, the beans crushed grain chicken simmered in brown sauce product are made by any method.
Preferably, in the beans crushed grain chicken simmered in brown sauce product, the beans crushed grain chicken simmered in brown sauce product includes the component of following parts by weight：
100 parts of Sanhuang chicken, 6-15 parts of beans crushed grain, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger and other spices 0.5-1.5
Part；
Other described spices include any one or a few in the component of following parts by weight：0.2-0.4 parts octagonal,
0.15-0.4 parts of 0.1-0.4 parts of cassia bark, 0.05-0.3 parts of spiceleaf and Chinese prickly ash.
The present invention includes at least following advantageous effect：
The present invention is by under the action ofs certain marinated, baking etc., producing raw material chicken and beans crushed grain etc. with dense
The meat products of strongly fragrant meat-like flavor and paste flavor taste-beans crushed grain chicken simmered in brown sauce product, beans crushed grain chicken simmered in brown sauce product of the invention is with moderately salted, burnt odor is dense
The characteristics of strongly fragrant, fine and tender taste, delicious flavour, and by by the interactions such as raw material chicken and beans crushed grain, spice, being produced in chicken
The paste flavor taste that beans crushed grain is increased on the basis of the original taste and flavor of product greatly improves the mouthfeel and wind of beans crushed grain chicken simmered in brown sauce product
Taste is relatively suitble to general population edible.
The beans crushed grain chicken simmered in brown sauce product of the present invention has high nutritive value, on the basis for meeting people and pursuing delicious taste
On, and contain several physiological active substances, have in anticancer, anti-oxidant, thrombus dissolving, blood pressure lowering, hypoglycemic etc. good
Effect.
In addition, the present invention have the characteristics that processing technology it is simple, rationally, science, the techniques such as marinated, baking can realize mark
Quasi- metaplasia production, and the consistency of beans crushed grain chicken simmered in brown sauce product quality can be kept, it is suitble to the large-scale industry metaplasia of beans crushed grain chicken simmered in brown sauce product
Production.
Part is illustrated to embody by further advantage, target and the feature of the present invention by following, and part will also be by this
The research and practice of invention and be understood by the person skilled in the art.
Description of the drawings
Fig. 1 is the processing method schematic diagram of beans crushed grain chicken simmered in brown sauce product of the present invention.
Specific implementation mode
Present invention will be described in further detail below with reference to the accompanying drawings, to enable those skilled in the art with reference to specification text
Word can be implemented according to this.
It should be appreciated that such as " having ", "comprising" and " comprising " term used herein do not allot one or more
The presence or addition of a other elements or combinations thereof.
As shown in Figure 1, the present invention provides a kind of processing method of beans crushed grain chicken simmered in brown sauce product, including：
Feed liquid is pickled Step 1: preparing：In parts by weight, 1-3 parts of green onion, 1-3 parts of ginger, 0.5-1.5 parts of other spices are taken
After quick-fried 8-10s at 160-170 DEG C of temperature, quick-fried spice etc., it is necessary to assure 6-15 parts of frying 2- of beans crushed grain are added in big fire
Boiling water is added in 3min later, then at 95-100 DEG C of cooking 8-10min of temperature, is eventually adding 2-5 parts of salt, obtains marinated feed liquid；
In this step, have to use boiling water, during which constantly stir-frying prevents from being burned.
Step 2: marinated：In parts by weight, 100 parts of raw material chicken is taken to be soaked in the marinated feed liquid obtained in step 1,
And vacuum 3~5h of knead-salting is carried out at 4 DEG C, pressure is -0.07Mp when tumbling；And
Step 3: after the completion of marinated, raw material chicken is taken out, after removing surface moisture, one is brushed on the surface of the raw material chicken
Layer vegetable oil, then toasts 10-20min at 140-200 DEG C, and beans crushed grain chicken simmered in brown sauce product is made.
The beans crushed grain used in the present invention is using application No. is the methods in 201410643360.3 to be prepared.
The present invention is using chicken leg, chicken wings etc. product as primary raw material, the auxiliary materials such as addition beans crushed grain, spice, using marinated, roasting
The techniques such as system are produced with color and luster sauce red, with rich flavor, salty fresh agreeable to the taste, fine and tender taste chicken simmered in brown sauce product, the addition of spice,
Greatly improve the flavor and taste of product.There is the beans crushed grain chicken simmered in brown sauce product of the present invention very high nutritive value, chicken itself to contain
There are abundant protein and necessary aliphatic acid, anaemia can be improved, have effects that kidney-replenishing blood-nourishing, nourishing Yin and moistening dryness, beans crushed grain are distinctive
Fragrance not only increases appetite, promotes to absorb, also inhibits the functions such as blood vessel hyperplasia, anti-oxidant, thrombus dissolving.The present invention adds in tradition
It is quantitative to prepare, with the method for science on the basis of work technique, realize standardized production, and maintain beans crushed grain chicken simmered in brown sauce product sheet
The quality of body has the advantages that craft science, simple, reasonable.
Preferably, other described spices include any one or a few in following components：0.2-0.4 parts octagonal,
0.15-0.4 parts of 0.1-0.4 parts of cassia bark, 0.05-0.3 parts of spiceleaf and Chinese prickly ash.
Preferably, in order to which beans crushed grain chicken simmered in brown sauce product special flavour is more aromatic strong, the raw material chicken is Sanhuang chicken.
Preferably, in the step 1, the boiling water of addition is 3: 1-5: 1 with the weight ratio of beans crushed grain, so that described
In step 2, the raw material chicken is all soaked in the marinated feed liquid, in general, the weight of raw material chicken and marinated feed liquid
Amount ratio can be 1: 1.5-3.
Preferably, in the step 3, humidity when baking is 50-70%.
Preferably, for ease of preserving, further include：
Step 4: by the beans crushed grain chicken simmered in brown sauce product obtained in step 3 carry out Vacuum Package, take later it is following any one
Mode is preserved：One, the beans crushed grain chicken simmered in brown sauce product after Vacuum Package is subjected to pasteurization 20-30min for 83-90 DEG C in temperature,
In 0-4 DEG C of preservation after cooling；Or, two, sterilize the beans crushed grain chicken simmered in brown sauce product after Vacuum Package 20-30min at 121 DEG C of temperature,
Room temperature preserves after cooling.
Preferably, raw material chicken is not pasted when in order to toast, the weight ratio of the raw material chicken and the vegetable oil is
60∶1。
Preferably, further including before the step 2：It is 7-15cm's that the raw material chicken, which is divided into multiple length,
Fritter, and carry out crosscutting several knives in the surface of each fritter.Keep raw material chicken preferably tasty,
A kind of beans crushed grain chicken simmered in brown sauce product, the beans crushed grain chicken simmered in brown sauce product are made by any method.
Preferably, the beans crushed grain chicken simmered in brown sauce product includes the component of following parts by weight：
100 parts of Sanhuang chicken, 6-15 parts of beans crushed grain, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger and other spices 0.5-1.5
Part；
Other described spices include any one or a few in the component of following parts by weight：0.2-0.4 parts octagonal,
0.15-0.4 parts of 0.1-0.4 parts of cassia bark, 0.05-0.3 parts of spiceleaf and Chinese prickly ash.
Embodiment 1
Each raw material includes：
Chicken leg, chicken wings, pigeon breast, chicken neck of Sanhuang chicken etc. divide 100 parts of raw material, 6 parts of beans crushed grain, 20 parts of auxiliary material；Wherein, auxiliary material
Including：2 parts of salt, 1 part of green onion, 1 part of ginger, 0.5 part of other spices；Other spices include：0.2 part octagonal, 0.1- parts of cassia bark,
0.15 part of 0.05 part of spiceleaf and Chinese prickly ash；
It is prepared as follows：
Step 1：It prepares and pickles feed liquid：By green onion, ginger, spice after quick-fried 8s goes out taste in 160 DEG C of pots, beans crushed grain is added not
Ready boiling water (boiling water: beans crushed grain=3: 1), 95 DEG C simmer 10min is added after going out fragrance in disconnected stir-frying, 3min stir-fryings；Salt is added,
Obtain preserved materials liquid.Quick-fried spice etc., it is necessary to assure big fire, in addition, having to use boiling water, during which constantly stir-frying prevents
It is burned.
Step 2：It is marinated：The raw materials chicken such as chicken leg, chicken wings is cut into the fritter of length 7cm, is cleaned after removing watery blood, in table
The crosscutting several knives in face keep raw material chicken preferably tasty, are soaked in tasty in marinated feed liquid, and marinated feed liquid will ensure
" flooding " raw material chicken, and in 4 DEG C of vacuum tumblings, pressure is -0.07Mp, salting period 5h；；
Step 3: taking out pickled raw material chicken, drains surface and slightly (oil mass guarantees to use hairbrush one layer of vegetable oil of brush
Coating meat sample surface is all brushed, meat: oil=60: 1), 140 DEG C of baking 20min, meat is baked to central temperature 80 in an oven
℃.Humidity will be controlled 50% when baking.Period pays attention to turn-over, you can obtains the beans crushed grain chicken simmered in brown sauce product；
Step 4: beans crushed grain chicken simmered in brown sauce product carries out Vacuum Package, pasteurization 20-30min is carried out in 83-90 DEG C later, it is cold
But in 0-4 DEG C of preservation after.
Embodiment 2
In parts by weight, each raw material includes：100 parts of Sanhuang chicken, 15 parts of beans crushed grain, 5 parts of salt, 3 parts of green onion, 3 parts of ginger and other
1.5 parts of spice；Other described spices include：0.4 part of 0.4 part octagonal, 0.4 part of cassia bark, 0.3 part of spiceleaf and Chinese prickly ash.
The processing method of beans crushed grain chicken simmered in brown sauce product, includes the following steps：
Feed liquid is pickled Step 1: preparing：It takes green onion, ginger, other spices after quick-fried 10s at 170 DEG C of temperature, beans crushed grain is added and fries
Boiling water is added in 2min processed later, and the boiling water of addition is 5: 1 with the weight ratio of beans crushed grain, then at 100 DEG C of cooking 8min of temperature, most
5 parts of salt is added afterwards, obtains marinated feed liquid；
Step 2: marinated：In parts by weight, 100 parts of raw material chicken Sanhuang chicken is taken, the raw material chicken is divided into multiple length
Degree is the fritter of 15cm, and carries out crosscutting several knives in the surface of each fritter, and then each fritter is soaked in step 1 and is obtained
To marinated feed liquid in, the raw material chicken is all soaked in the marinated feed liquid.And vacuum knead-salting is carried out at 4 DEG C
3h, pressure is -0.07Mp when tumbling；And
Step 3: after the completion of marinated, raw material chicken is taken out, after removing surface moisture, one is brushed on the surface of the raw material chicken
The weight ratio of layer vegetable oil, the raw material chicken and the vegetable oil is 60: 1, then toasts 10min at 200 DEG C, when baking
Humidity be 70%, beans crushed grain chicken simmered in brown sauce products is made.
Step 4: the beans crushed grain chicken simmered in brown sauce product obtained in step 3 is carried out Vacuum Package, later by the beans after Vacuum Package
Crushed grain chicken simmered in brown sauce product sterilizes 20-30min at 121 DEG C of temperature, it is cooling after room temperature preserve.
Embodiment 3
In parts by weight, each raw material includes：100 parts of Sanhuang chicken, 10 parts of beans crushed grain, 3 parts of salt, 2 parts of green onion, 2 parts of ginger and other
1 part of spice；Other described spices include：0.4 part octagonal, 0.4 part of cassia bark, 0.2 part of spiceleaf.
The processing method of beans crushed grain chicken simmered in brown sauce product, includes the following steps：
Feed liquid is pickled Step 1: preparing：It takes green onion, ginger, other spices after quick-fried 9s at 165 DEG C of temperature, beans crushed grain is added and fries
Boiling water is added in 2.5min processed later, and the boiling water of addition is 3.5: 1 with the weight ratio of beans crushed grain, and 9min are cooked for 98 DEG C then at temperature,
It is eventually adding salt, obtains marinated feed liquid；
Step 2: marinated：In parts by weight, 100 parts of raw material chicken Sanhuang chicken is taken, the raw material chicken is divided into multiple length
Degree is the fritter of 11cm, and carries out crosscutting several knives in the surface of each fritter, and then each fritter is soaked in step 1 and is obtained
To marinated feed liquid in, the raw material chicken is all soaked in the marinated feed liquid.And vacuum knead-salting is carried out at 4 DEG C
4h, pressure is -0.07Mp when tumbling；And
Step 3: after the completion of marinated, raw material chicken is taken out, after removing surface moisture, one is brushed on the surface of the raw material chicken
The weight ratio of layer vegetable oil, the raw material chicken and the vegetable oil is 60: 1, and 15min is then toasted at 170 DEG C, meat is baked
To 80 DEG C of central temperature.Humidity when baking is 60%, and beans crushed grain chicken simmered in brown sauce product is made.
Step 4: the beans crushed grain chicken simmered in brown sauce product obtained in step 3 is carried out Vacuum Package, later by the beans after Vacuum Package
Crushed grain chicken simmered in brown sauce product sterilizes 20-30min at 121 DEG C of temperature, it is cooling after room temperature preserve.
The processing method and treatment scale of beans crushed grain chicken product described herein are the explanations for simplifying the present invention.To this
The application of the beans crushed grain of invention, modifications and variations will be readily apparent to persons skilled in the art.
Although the embodiments of the present invention have been disclosed as above, but its is not only in the description and the implementation listed
With it can be fully applied to various fields suitable for the present invention, for those skilled in the art, can be easily
Realize other modification, therefore without departing from the general concept defined in the claims and the equivalent scope, the present invention is simultaneously unlimited
In specific details and legend shown and described herein.
Claims (6)
1. a kind of processing method of beans crushed grain chicken simmered in brown sauce product, which is characterized in that including：
Feed liquid is pickled Step 1: preparing：In parts by weight, take 1-3 parts of green onion, 1-3 parts of ginger, 0.5-1.5 parts of other spices in temperature
At 160-170 DEG C of degree after quick-fried 8-10s, 6-15 parts of frying 2-3min of beans crushed grain are added, boiling water are added later, then at temperature 95-100
DEG C 8-10min is cooked, is eventually adding 2-5 part of salt, obtains marinated feed liquid, the boiling water of addition is 3 with the weight ratio of beans crushed grain:1-
5:1；
Step 2: marinated：In parts by weight, 100 parts of raw material chicken is taken to be soaked in the marinated feed liquid obtained in step 1, and
4 DEG C of progress vacuum 3~5h of knead-salting, pressure is -0.07Mp when tumbling, and the raw material chicken is Sanhuang chicken, the raw material chicken
Meat is all soaked in the marinated feed liquid, further includes before the step 2：It is multiple length by the raw material chicken cutting
Degree is the chicken block of 7-15cm, and carries out crosscutting several knives in the surface of each fritter, convenient for tasty；
Step 3: after the completion of marinated, raw material chicken is taken out, after drying surface moisture, one layer of plant is brushed on the surface of the raw material chicken
Object oil, then toasts 10-20min at 140-200 DEG C, and beans crushed grain chicken simmered in brown sauce product is made.
2. the processing method of beans crushed grain chicken simmered in brown sauce product as described in claim 1, which is characterized in that other described spices include with
Any one or a few in lower component：0.2-0.4 parts octagonal, 0.1-0.4 parts of cassia bark, 0.05-0.3 parts of spiceleaf, Chinese prickly ash 0.15-
0.4 part.
3. the processing method of the beans crushed grain chicken simmered in brown sauce product as described in claim 1 to 2 is any, which is characterized in that further include：
Step 4: the beans crushed grain chicken simmered in brown sauce product obtained in step 3 is carried out Vacuum Package, any one following mode is taken later
It is preserved：One, by the beans crushed grain chicken simmered in brown sauce product after Vacuum Package in 83-90 DEG C of progress pasteurization 20-30min of temperature, cooling
Afterwards in 0-4 DEG C of preservation；Or, two, sterilize the beans crushed grain chicken simmered in brown sauce product after Vacuum Package 20-30min at 121 DEG C of temperature, cooling
Room temperature preserves afterwards.
4. the processing method of beans crushed grain chicken simmered in brown sauce product as described in claim 1, which is characterized in that described in the step 3
The weight ratio of raw material chicken and the vegetable oil is 60:1.
5. a kind of beans crushed grain chicken simmered in brown sauce product, which is characterized in that the beans crushed grain chicken simmered in brown sauce product is by as described in Claims 1-4 is any
Method is made.
6. beans crushed grain chicken simmered in brown sauce product as claimed in claim 5, which is characterized in that the beans crushed grain chicken simmered in brown sauce product includes following parts by weight
Several components：
0.5-1.5 parts of 100 parts of Sanhuang chicken, 6-15 parts of beans crushed grain, 2-5 parts of salt, 1-3 parts of green onion, 1-3 parts of ginger and other spices；
Other described spices include any one or a few in the component of following parts by weight：0.2-0.4 parts octagonal, cassia bark
0.15-0.4 parts of 0.1-0.4 parts, 0.05-0.3 parts of spiceleaf and Chinese prickly ash.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347544.XA CN104886626B (en) | 2015-06-19 | 2015-06-19 | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510347544.XA CN104886626B (en) | 2015-06-19 | 2015-06-19 | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104886626A CN104886626A (en) | 2015-09-09 |
| CN104886626B true CN104886626B (en) | 2018-08-31 |
Family
ID=54019935
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510347544.XA Active CN104886626B (en) | 2015-06-19 | 2015-06-19 | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104886626B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116172050A (en) * | 2023-01-06 | 2023-05-30 | 南京农业大学 | Baking method for inhibiting polycyclic aromatic hydrocarbon content in conditioned meat product |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058104A (en) * | 2010-12-23 | 2011-05-18 | 四川金忠食品股份有限公司 | Preparation method of braised pork with soy sauce |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN102599540A (en) * | 2012-03-26 | 2012-07-25 | 安徽华卫集团禽业有限公司 | Method for manufacturing spiced chicken |
| CN104223165A (en) * | 2014-08-28 | 2014-12-24 | 鹤壁市永达食品有限公司 | Preparation method of cumin-flavored roasted black-bone chicken wings |
| CN104431814A (en) * | 2014-11-06 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Fermented bean grain and processing method thereof |
-
2015
- 2015-06-19 CN CN201510347544.XA patent/CN104886626B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102058104A (en) * | 2010-12-23 | 2011-05-18 | 四川金忠食品股份有限公司 | Preparation method of braised pork with soy sauce |
| CN102488234A (en) * | 2011-12-21 | 2012-06-13 | 安徽天歌鹅业有限责任公司 | Method for processing dried goose |
| CN102599540A (en) * | 2012-03-26 | 2012-07-25 | 安徽华卫集团禽业有限公司 | Method for manufacturing spiced chicken |
| CN104223165A (en) * | 2014-08-28 | 2014-12-24 | 鹤壁市永达食品有限公司 | Preparation method of cumin-flavored roasted black-bone chicken wings |
| CN104431814A (en) * | 2014-11-06 | 2015-03-25 | 中国农业科学院农产品加工研究所 | Fermented bean grain and processing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104886626A (en) | 2015-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104489636B (en) | A kind of spicy mushroom minced chicken and preparation method thereof | |
| CN100508791C (en) | Beer roasting duck and producing method thereof | |
| CN103271363B (en) | Processing technology of spicy roast beef | |
| CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
| CN104397730B (en) | The preparation method of golden hair sliced beef | |
| CN104432140B (en) | The preparation method of hand-torn stewed beef bar | |
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| KR20160026798A (en) | A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| KR101876552B1 (en) | Manufacturing Method of SAMGYETNAG's meat broth and, Manufacturing Method of SAMGYETNAG | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104886626B (en) | A kind of beans crushed grain chicken simmered in brown sauce product and its processing method | |
| CN107897856A (en) | A kind of lobster paste and preparation method thereof | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| CN107981227A (en) | The preparation method of spicy beef jerky | |
| KR102037760B1 (en) | Manufacturing method for pasta of dried herb and pasta of dried herb manufactured by the same | |
| CN107319573A (en) | Taste albumin meat and preparation method thereof is protected in a kind of palace | |
| KR20220128695A (en) | Method for manufacturing of water-bulgogi and water-bulgogi prepared thereby | |
| CN111903923A (en) | Method for making tender and delicious shredded chicken | |
| CN106879692A (en) | A kind of preparation method of chilli oil tripe the meat clip Mo | |
| CN105231324A (en) | Making method of perfume fish and perfume fish | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| CN105192731A (en) | Making method for rabbit meat in carbon pot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |