CN105166976A - Cooked peanut carrot chicken product and making method thereof - Google Patents
Cooked peanut carrot chicken product and making method thereof Download PDFInfo
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- CN105166976A CN105166976A CN201510625033.XA CN201510625033A CN105166976A CN 105166976 A CN105166976 A CN 105166976A CN 201510625033 A CN201510625033 A CN 201510625033A CN 105166976 A CN105166976 A CN 105166976A
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- carrot
- peanut
- product
- chicken
- cut
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Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a cooked peanut carrot chicken product which is prepared from main ingredients and auxiliary ingredients. The main ingredients comprise skinless chicken breast, carrots, peeled cooked peanuts and walnut kernels; the auxiliary ingredients comprise ice water, purple sweet potato starch, composite phosphate, sugar, salt, monosodium glutamate and linseed oil. The invention further discloses a making method of the cooked peanut carrot chicken product. According to the cooked peanut carrot chicken product and the making method thereof, a double-period cooking technology is adopted, the product is suitable for industrialized production, and the crisp mouthfeel of the product is improved; the kernels and the vegetables are added, therefore, dietary nutrition is balanced, and the product is balanced in nutrition, fresh and tender, juicy, elastic and crisp in mouthfeel, delicious and healthy; meanwhile, the effects of strengthening the brain, improving the eyesight, maintaining beauty and keeping young are achieved.
Description
Technical field
The present invention relates to food processing field, is a kind of ripe peanut carrot chicken products and preparation method thereof specifically.
Background technology
Along with development and the growth in the living standard of society, people are no longer only have enough for the requirement of diet, but more focus on the nutrition of food, delicious food and healthy.In daily life, the cuisines such as chafing dish, spicy soup are more and more subject to liking of people, this has also expedited the emergence of the development of quick-frozen meat products industry, but traditional quick-frozen meat products is arranged in pairs or groups mostly, vegetables are made, nutrition is abundant not, and traditional production method is mostly based on disposable boiling, wayward, cause nutrition leak while destroying products taste.
Summary of the invention
Technical problem to be solved by this invention is to provide crisp and health delicious ripe peanut carrot chicken products of a kind of succulence balanced in nutrition, fresh and tender, mouthfeel bullet and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0% ~ 60.0%, carrot 8.0% ~ 10.0%, remove the peel ripe peanut 8.0% ~ 10.0%, walnut kernel 4.0% ~ 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0% ~ 12.0%, purple sweet potato starch 8.0% ~ 10.0%, composite phosphate 1.5% ~ 2.0%, sugar 0.5% ~ 1.0%, salt 1.5% ~ 2.0%, monosodium glutamate 1.0% ~ 1.5%, linseed oil 0.5% ~ 1.0%.
As preferably, a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
As preferably, described chicken is freezing peeling Fresh Grade Breast, and described carrot is fresh carrot, and described peanut is the ripe peanut of peeling.
As preferably, described composite phosphate is two kinds and two or more compositions in sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate and sodium hydrogen phosphate.
In the present invention's formula the nutritional labeling of part material or effect as follows:
1, peanut fruit contains protein, fat, carbohydrate, vitamin A, vitamin B6, vitamin E, vitamin K, and the nutritional labeling such as mineral calcium, phosphorus, iron, amino acid containing 8 kinds of needed by human body and unrighted acid, containing materials such as lecithin, choline, carrotene, crude fibres; Fat content is 44%-45%, and protein content is 24-36%, and sugar content is about 20%; Containing abundant vitamin B2, PP, A, D, E, calcium and iron etc.; And containing multivitamins such as thiamine, riboflavin, niacins, have the brain cell development promoting people, strengthen the effect of memory;
2, carrot is crisp delicious, the nutritious homely vegetables of a kind of matter; The traditional Chinese medical science thinks that it can bowl spares gas, stomach strengthening and digestion promoting, kidney-Yang invigorating, five viscera settling, and treatment indigestion, protracted dysentery, cough, yctalopia etc. have good therapeutic effect, therefore are described as " east glabrousleaf asiabell root "; Main nutrients in carrot is beta carotene, can be converted into vitamin A in human body, can strengthen body immunity, have antitumaous effect, and can alleviate the chemotherapy side effect of cancer patient, has protective effect to multiple internal organs; Women carrot of taking food can reduce the incidence of disease of oophoroma; Carrot includes glass amber acid potassium, contributes to preventing vascular sclerosis, reducing cholesterol, having certain effect to preventing and treating hypertension;
3, walnut nutritious value is enriched, and has the good reputation of " long live " " Longevity " " treasured of health ".In walnut kernel, the fat of 86% is unrighted acid, and walnut is rich in copper, magnesium, potassium, vitamin B6, folic acid and vitamin B1, also containing fiber, phosphorus, nicotinic acid, iron, vitamin B2 and pantothenic acid; In every 50 grams of walnuts, moisture accounts for 3.6%, another containing 7.2 grams, protein, fat 31 grams and 9.2 grams, carbohydrate, has effect of strong brain, beautifying face and moistering lotion;
4, purple potato be rich in protein, starch,
pectin, cellulose,
amino acid, vitamin and multiple
mineral matter, be also rich in simultaneously selenium element and
anthocyanidin.Purple potato is nutritious, the special health care of tool, gal4 amino acid is wherein all very easily by human consumption and absorption, the vitamin A be wherein rich in can improve the mucomembranous epithelial cell of eyesight and skin, vitamin C can make collagen protein normally synthesize, prevent and treat scorbutic generation, anthocyanidin is natural potent free radical scavenger;
5, phosphate is the most widely used food additives in current countries in the world, the phosphate totally 8 kinds that current China approved uses, comprise sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate, sodium hydrogen phosphate, sodium dihydrogen phosphate, SAPP and Sodium Acid Pyrophosphate, the variation that these materials can contribute to food kind is added in food, improve its color, shape, keep freshness and the quality of food, and meet the demand of machining process, be very important quality improver in food.Composite phosphate is exactly two or more the phosphatic general designation applied in food processing.
The invention still further relates to a kind of preparation method of ripe peanut carrot chicken products, comprise the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 0 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Owing to have employed technique scheme, the present invention has following beneficial effect:
1, the present invention adopts two section cooking technology that products taste brittleness is obviously promoted, and better remains the nutritional labeling of food materials, is more of value to health;
2, the present invention adds kernel vegetables, while abundant protein, is also rich in unrighted acid and beta carotene etc., and balanced diet nutritional, can reach the object of brain nourishing and eyesight improving, skin maintenance;
3, the present invention adds purple potato, is rich in dietary fiber, can promote gastrointestinal disturbances, improves the absorption of nutriment, thus strengthens the immunity of human body.
The present invention adopts two section cooking technology, is applicable to suitability for industrialized production, improves products taste brittleness, add again kernel vegetables, balanced diet nutritional, makes product succulence balanced in nutrition, fresh and tender, mouthfeel bullet crisp and delicious health, has effect of brain nourishing and eyesight improving, beautifying face and moistering lotion simultaneously.
Detailed description of the invention
Now in conjunction with specific embodiments, the present invention will be further described.
Embodiment one: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0%, and carrot 8.0%, removes the peel ripe peanut 8.0%, walnut kernel 4.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0%, purple sweet potato starch 8.0%, composite phosphate 1.5%, sugar 0.5%, salt 1.5%, monosodium glutamate 1.0%, linseed oil 0.5%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 0 ~ 2 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Embodiment two: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, fillings temperature controls is 4 ~ 6 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Embodiment three: a kind of ripe peanut carrot chicken products, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 60.0%, and carrot 10.0%, removes the peel ripe peanut 10.0%, walnut kernel 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 12.0%, purple sweet potato starch 10.0%, composite phosphate 2.0%, sugar 1.0%, salt 2.0%, monosodium glutamate 1.5%, linseed oil 1.0%.
The preparation method of above-mentioned ripe peanut carrot chicken products, comprises the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, temperature controls is 8 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
Carry out subjective appreciation (see table 1) with reference to GB/T22210-2008 " meat quail subjective appreciation specification " to product, often group participates in evaluation and electing personnel 20 (participating in evaluation and electing personnel all through professional training).
Table 1 ripe peanut carrot chicken products subjective appreciation standard
| Organoleptic characteristics | Feature interpretation | Scoring |
| Color and luster | Product is ecru or faint yellow, and color is even, and bright color and luster is slightly dark or slightly shallow, and color is slightly even, and the slightly aobvious vivid color and luster of color and luster is lighter or comparatively dark, and uneven color, color and luster is not vivid | 10—20 5—9 1—4 |
| Tissue morphology | Homogeneous, chicken and ripe shelled peanut and walnut kernel comparatively even in conjunction with tight quality, chicken is combined uneven compared with loose texture with ripe shelled peanut and walnut kernel, and chicken and ripe shelled peanut and walnut kernel are in conjunction with loose | 15—25 7—14 1—6 |
| Local flavor | There is the peculiar fragrance chicken of chicken and ripe shelled peanut and walnut kernel and the peculiar insufficient fragrance chicken of ripe shelled peanut and walnut kernel and the peculiar fragrance of ripe shelled peanut and walnut kernel lighter or do not have | 15—25 7—14 1—6 |
| Mouthfeel | Chicken fine and tender taste, ripe shelled peanut and walnut kernel brittleness better chicken meat are slightly aobvious coarse, ripe shelled peanut and the not enough chicken meat of walnut kernel brittleness coarse, ripe shelled peanut and walnut kernel brittleness is poor or without brittleness | 20—30 10—19 1—9 |
Results and analysis:
1, cut when mixing, in whole process, the control of temperature is on the impact (table 2) of products obtained therefrom subjective appreciation
| Temperature | Embodiment one (0-2 DEG C) | Embodiment two (4-6 DEG C) | Embodiment three (8-10 DEG C) |
| Color and luster average mark | 17.4 | 19.3 | 18 |
| Tissue morphology average mark | 22.2 | 23.5 | 22.6 |
| Local flavor average mark | 21 | 22.5 | 21.7 |
| Mouthfeel average mark | 24.6 | 26.2 | 25.3 |
| Total score average mark | 85.2 | 91.5 | 87.6 |
As shown in Table 2, cutting in the process of mixing, temperature controls 4-6 DEG C (embodiments two), the subjective appreciation mark of products obtained therefrom is the highest, namely the color and luster of product, tissue morphology, local flavor and mouthfeel are best, in general, products obtained therefrom of the present invention can meet the demand of people, is the crisp and ripe peanut carrot chicken products of delicious health of a kind of succulence balanced in nutrition, fresh and tender, mouthfeel bullet.
More than show and describe general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a ripe peanut carrot chicken products, is made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 55.0% ~ 60.0%, carrot 8.0% ~ 10.0%, removes the peel ripe peanut 8.0% ~ 10.0%, walnut kernel 4.0% ~ 6.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 10.0% ~ 12.0%, purple sweet potato starch 8.0% ~ 10.0%, composite phosphate 1.5% ~ 2.0%, sugar 0.5% ~ 1.0%, salt 1.5% ~ 2.0%, monosodium glutamate 1.0% ~ 1.5%, linseed oil 0.5% ~ 1.0%.
2. the ripe peanut carrot chicken products of one according to claim 1, be made up of major ingredient and auxiliary material, it is characterized in that, described major ingredient comprises the raw material of following weight ratio: peeling Fresh Grade Breast 57.5%, and carrot 9.0%, removes the peel ripe peanut 9.0%, walnut kernel 5.0%; Described auxiliary material comprises the raw material of following weight ratio: frozen water 11.0%, purple sweet potato starch 9.0%, composite phosphate 1.8%, sugar 0.8%, salt 1.8%, monosodium glutamate 1.3%, linseed oil 0.8%.
3. the ripe peanut carrot chicken products of one according to claim 1 and 2, is characterized in that, described composite phosphate is two kinds and two or more compositions in sodium phosphate trimer, calgon, sodium pyrophosphate, tertiary sodium phosphate and sodium hydrogen phosphate.
4. the preparation method of a kind of ripe peanut carrot chicken products according to a claim any in claim 1 ~ 3, is characterized in that, comprise the following steps:
(1) raw material pre-treatment: freezing peeling Fresh Grade Breast is thawed to central temperature and control in-2 ~ 2 DEG C, loose on the whole but soft, can cut with cutter, there is the smell that fresh chicken meat is intrinsic, for subsequent use without impurity such as bone, cock skin, organ, the grains of sand; By for subsequent use for the chopping of fresh carrot filament cutter; Ripe for peeling peanut is made the broken particle of peanut for subsequent use;
(2) cut and mix: the peeling Fresh Grade Breast thawed is relayed in cutmixer, cutting the speed of mixing is 1500 revs/min, cutting the time of mixing is 7 minutes, then composite phosphate is added, continue to cut with 1500 revs/min to mix 1 minute, add salt, monosodium glutamate, sugar again, cut with 3000 revs/min and mix 2 minutes, then add frozen water, starch to cut with 3000 revs/min and mix 2 minutes, finally add sliced carrot, the broken particle of peanut to cut with low speed 200 revs/min and mix mixing in 1 minute, obtain fillings for subsequent use, in whole process, the temperature of fillings controls to be 0 ~ 10 DEG C;
(3) shaping: the fillings of mixing is put into pump for filling, utilize elongated mould shaping, obtain strip product for subsequent use;
(4) boiling: strip product is carried out boiling, cooking technology is two section cooking technologies, and leading portion water temperature is 50 DEG C, and back segment water temperature is 98 DEG C of water temperatures;
(5) cool: the product after boiling is put into the pallet of having sterilized and is cooled to less than 15 DEG C;
(6) quick-frozen: by the product quick-frozen that cooled to central temperature less than-18 DEG C;
(7) pack, refrigeration: by product good for quick-frozen according to often wrapping after 500g carries out vacuum packaging, then case according to every case 6 bag, the freezer then product of having cased being put into less than-20 DEG C refrigerates.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
| CN115226851A (en) * | 2022-07-21 | 2022-10-25 | 厦门古龙食品有限公司 | Light lunch meat and preparation method thereof |
-
2015
- 2015-09-28 CN CN201510625033.XA patent/CN105166976A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581259A (en) * | 2015-12-23 | 2016-05-18 | 北京资源亚太饲料科技有限公司 | Quick-freeze pork egg rolls and processing method thereof |
| CN109527421A (en) * | 2018-11-07 | 2019-03-29 | 木兰主食加工技术研究院 | A kind of recombination chicken products and its preparation method and application |
| CN109527421B (en) * | 2018-11-07 | 2022-04-29 | 木兰主食加工技术研究院 | Recombined chicken product and preparation method and application thereof |
| CN115226851A (en) * | 2022-07-21 | 2022-10-25 | 厦门古龙食品有限公司 | Light lunch meat and preparation method thereof |
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