CN105265934A - Spicy chicken claw and preparation method thereof - Google Patents

Spicy chicken claw and preparation method thereof Download PDF

Info

Publication number
CN105265934A
CN105265934A CN201410357296.2A CN201410357296A CN105265934A CN 105265934 A CN105265934 A CN 105265934A CN 201410357296 A CN201410357296 A CN 201410357296A CN 105265934 A CN105265934 A CN 105265934A
Authority
CN
China
Prior art keywords
parts
chicken claw
shank
soy sauce
spice
Prior art date
Application number
CN201410357296.2A
Other languages
Chinese (zh)
Inventor
吕星宇
Original Assignee
重庆凰巢食品有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 重庆凰巢食品有限公司 filed Critical 重庆凰巢食品有限公司
Priority to CN201410357296.2A priority Critical patent/CN105265934A/en
Publication of CN105265934A publication Critical patent/CN105265934A/en

Links

Abstract

The present invention discloses a spicy chicken claw and a preparation method thereof. The spicy chicken claw is prepared from the following raw materials by weight: 200 to 280 parts of frozen chicken claw, 50 to 100 parts of by chilli, 15 to 22 parts of salt, 3 to 5 parts of white granulated sugar, 1.5 to 2.5 parts of soy sauce, 6 to 8 parts of chicken essence, 4 to 5 parts of monosodium glutamate and 1 to 1.2 parts of food additives. The frozen chicken claw is used as a raw material, the other materials are used as auxiliary materials, and the preparation method comprises steps of saucing, pickling, material mixing, vacuum packaging and radiation sterilizing. The spicy chicken claw prepared in the present invention is not greasy, has a unique flavor and a pleasant taste, material mixing is used as processing technology, the operation is simple, the cost is low, and the preparation method is suitable for industrial large-scale production.

Description

A kind of spicy chicken claw and preparation method thereof
Technical field
The present invention relates to food processing technology field, particularly spicy chicken claw of one and preparation method thereof.
Background technology
Along with people's rhythm of life is accelerated, leisure food becomes the option that consumer makes earnest efforts gradually.China's leisure food industry entry is constantly brought forth new ideas and developing new stage in recent years, and market scale is the speed increment of geometry level, and along with the prosperity of China's tourism industry develops, leisure food market position becomes more and more important.The developing direction that leisure food presents mainly comprises: one is that product variety will enrich further, taste diversification more, flavoured, syncretization, pattern variation, interest and appeal, miniaturization, category refinement, seriation; Two is original in food consumption general layout simply having adequate food and clothing, to transform to flavor type, auxotype, the enjoying type even direction of functional form further, the main trend that exploitation health and functional food will be leisure food market future, healthy class leisure food development potentiality is huge.
In leisure food market, chicken claw goods become the dark food being subject to consumers in general's favor and liking with its abundant nutrition and unique local flavor.Chicken claw is shank, is the byproduct of chicken processing.It contains multiple nutrients material, and especially with collagen and the mineral element such as calcium, iron the abundantest, not only can softening blood vessel and there is beauty functions, nutritive value is quite high.At present, the chicken claw goods that China is main comprise: pickled chicken claw, halogen chicken claw, sauce chicken claw etc.Main local flavor is based on pungent and pot-stewed fowl.Manufacture craft and local flavor form too single, can not meet the further exploitation in chicken claw market.Process chicken claw in spice mode and have no report in product development in the past.Spice process is simple and easy, is applicable to large-scale production, and by adding the exploitation that multiple flavor substance can promote diversified chicken claw product in spice process.
Summary of the invention
In view of this, the invention provides a kind of nutrient health, diversified spicy chicken claw.
To achieve these goals, the technical solution used in the present invention is:
A kind of spicy chicken claw, formulated by weight by following raw material:
Freezing shank 200 ~ 280 parts, 50 ~ 100 parts, capsicum, edible salt 15 ~ 22 parts, white granulated sugar 3 ~ 5 parts, 1.5 ~ 2.5 parts, soy sauce, chickens' extract 6 ~ 8 parts, monosodium glutamate 4 ~ 5 parts, food additives 1 ~ 1.2 part.
Further, food additives compare for flavour nucleotide disodium (I+G) in percentage: sodium phosphate trimer: D-araboascorbic acid: sodium sodium Diacetate: sodium dehydroacetate: potassium sorbate: nisin: Monascus color: beta carotene: sodium lactate=14.23%: the ratio composition of 9.50%: 23.74%: 28.49%: 1.19%: 0.95%: 4.75%: 0.09%: 7.60%: 9.60%.
The present invention also provides a kind of preparation method of spicy chicken claw, and concrete steps are as follows:
1) capsicum water is boiled: capsicum adopts the fresh chilli after cutting, and according to the weight ratio 1: 4 ~ 1: 8 of capsicum and water, boils 30 ~ 50min, obtain fresh capsicum water at 100 DEG C;
2) thaw, cutting: with freezing shank for raw material, use slicing machine that the chicken claw after thawing is cut into broken pawl, drain watery blood, through rinsing standby halogen;
3) stew in soy sauce: with 2) in the broken shank of preparation be raw material, add spices flavouring 250 ~ 350 parts and 400 ~ 600 parts, water, boiling 5 ~ 10min at 95 ~ 100 DEG C, is cooled to 25 DEG C by broken shank after stew in soy sauce, in order to pickling;
4) pickle: with 3) the broken shank of stew in soy sauce is raw material, adds edible salt 15 ~ 22 parts, at 25 DEG C, pickles 10 ~ 12h, after stew in soy sauce, broken shank is cooled to 25 DEG C, in order to spice;
5) spice: with 4) in the broken shank pickled be raw material, add capsicum water 400 ~ 550 parts, food additives 1 ~ 1.2 part, white granulated sugar 3 ~ 5 parts, 1.5 ~ 2.5 parts, soy sauce, chickens' extract 6 ~ 8 parts, monosodium glutamate 4 ~ 5 parts, and carry out spice;
6) pack: the chicken claw after spice is pressed metering with after food plastic bag splendid attire, final products seal with vacuum packaging;
7) sterilization: packaged product is adopted radiation sterilizing.
Further, step 1) in thawing of freezing shank be that 10 ~ 12h completes at 25 DEG C.
Further, step 2) in spices flavouring be in percentage than for Chinese prickly ash: anistree: three how: fragrant fruit: fructus amomi: pepper=30%: the ratio composition of 15%: 7.5%: 15%: 7.5%: 25%.
Further, step 4) in the temperature of spice be 25 DEG C, spice process completes in 20min.
Further, step 6) in the irradiation dose of radiation sterilizing be 2 ~ 4kGy.
Compared with prior art, the invention has the beneficial effects as follows: the consumer field can widening people, and innovate nutrient health, diversified chicken claw product, preparation method is simple to operate, with low cost, is applicable to industrialization large-scale production.
Accompanying drawing explanation
In order to make the object, technical solutions and advantages of the present invention clearly, below in conjunction with accompanying drawing, the present invention is described in further detail:
Fig. 1 is preparation technology's flow chart of the spicy chicken claw of the present invention;
Detailed description of the invention
Below with reference to accompanying drawing, the preferred embodiments of the present invention are described in detail; Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
Embodiment 1
1, composition of raw materials
Raw material is taken according to following weight portion (kg):
Freezing shank 250 parts, rod chilli 83.3 parts, edible salt 15 parts, white granulated sugar 4.2 parts, 2.2 parts, soy sauce, chickens' extract 7.8 parts, monosodium glutamate 4.8 parts, food additives 1.1 parts.
Food additives compare for flavour nucleotide disodium (I+G) in percentage: sodium phosphate trimer: D-araboascorbic acid: sodium sodium Diacetate: sodium dehydroacetate: potassium sorbate: nisin: Monascus color: beta carotene: sodium lactate=14.23%: the ratio composition of 9.50%: 23.74%: 28.49%: 1.19%: 0.95%: 4.75%: 0.09%: 7.60%: 9.60%.
2, concrete steps are prepared as follows:
1) capsicum water is boiled: capsicum adopts the fresh rod chilli after cutting, and according to the weight ratio 1: 5 of rod chilli and water, at 100 DEG C, boils 40min;
2) thaw, cutting: with freezing shank for raw material, thaw 11h at 25 DEG C, uses slicing machine that the chicken claw after thawing is cut into broken pawl, drain watery blood, through rinsing standby halogen;
3) stew in soy sauce: with 2) in the broken shank of preparation be raw material, add spices flavouring 325 parts and 500 parts, water, boiling 7min at 100 DEG C, is cooled to 25 DEG C by broken shank after stew in soy sauce, in order to pickling; Spices flavouring be in percentage than for Chinese prickly ash: anistree: three how: fragrant fruit: fructus amomi: pepper=30%: the ratio modulation of 15%: 7.5%: 15%: 7.5%: 25% forms;
4) pickle: with 3) the broken shank of stew in soy sauce is raw material, adds edible salt 15 parts, at 25 DEG C, pickles 12h, after stew in soy sauce, broken shank is cooled to 25 DEG C, in order to spice;
5) spice: with 4) in the broken shank pickled be raw material, add capsicum water 450 parts, food additives 1.1 parts, white granulated sugar 4.2 parts, 2.2 parts, soy sauce, chickens' extract 7.8 parts, monosodium glutamate 4.8 parts, and at 25 DEG C spice 20min;
6) pack: the chicken claw after spice is pressed metering with after food plastic bag splendid attire, final products seal with vacuum packaging;
7) sterilization: packaged product is adopted radiation sterilizing, and the irradiation dose of radiation sterilizing is 3kGy.
Embodiment 2
1, composition of raw materials
Raw material is taken according to following weight portion (kg):
Freezing shank 200 parts, capsicum annum fasciculatum 55.6 parts, edible salt 22 parts, white granulated sugar 3 parts, 1.5 parts, soy sauce, chickens' extract 6 parts,
Detailed description of the invention
Below with reference to accompanying drawing, the preferred embodiments of the present invention are described in detail; Should be appreciated that preferred embodiment only in order to the present invention is described, instead of in order to limit the scope of the invention.
Embodiment 1
1, composition of raw materials
Raw material is taken according to following weight portion (kg):
Freezing shank 250 parts, rod chilli 83.3 parts, edible salt 15 parts, white granulated sugar 4.2 parts, 2.2 parts, soy sauce, chickens' extract 7.8 parts, monosodium glutamate 4.8 parts, food additives 1.1 parts.
Food additives compare for flavour nucleotide disodium (I+G) in percentage: sodium phosphate trimer: D-araboascorbic acid: sodium sodium Diacetate: sodium dehydroacetate: potassium sorbate: nisin: Monascus color: beta carotene: sodium lactate=14.23%: the ratio composition of 9.50%: 23.74%: 28.49%: 1.19%: 0.95%: 4.75%: 0.09%: 7.60%: 9.60%.
2, concrete steps are prepared as follows:
1) capsicum water is boiled: capsicum adopts the fresh rod chilli after cutting, and according to the weight ratio 1: 5 of rod chilli and water, at 100 DEG C, boils 40min;
2) thaw, cutting: with freezing shank for raw material, thaw 11h at 25 DEG C, uses slicing machine that the chicken claw after thawing is cut into broken pawl, drain watery blood, through rinsing standby halogen;
3) stew in soy sauce: with 2) in the broken shank of preparation be raw material, add spices flavouring 325 parts and 500 parts, water, boiling 7min at 100 DEG C, is cooled to 25 DEG C by broken shank after stew in soy sauce, in order to pickling; Spices flavouring be in percentage than for Chinese prickly ash: anistree: three how: fragrant fruit: fructus amomi: pepper=30%: the ratio modulation of 15%: 7.5%: 15%: 7.5%: 25% forms;
4) pickle: with 3) the broken shank of stew in soy sauce is raw material, adds edible salt 15 parts, at 25 DEG C, pickles 12h, after stew in soy sauce, broken shank is cooled to 25 DEG C, in order to spice;
5) spice: with 4) in the broken shank pickled be raw material, add capsicum water 450 parts, food additives 1.1 parts, white granulated sugar 4.2 parts, 2.2 parts, soy sauce, chickens' extract 7.8 parts, monosodium glutamate 4.8 parts, and at 25 DEG C spice 20min;
6) pack: the chicken claw after spice is pressed metering with after food plastic bag splendid attire, final products seal with vacuum packaging;
7) sterilization: packaged product is adopted radiation sterilizing, and the irradiation dose of radiation sterilizing is 3kGy.
Embodiment 2
1, composition of raw materials
Raw material is taken according to following weight portion (kg):
Freezing shank 200 parts, capsicum annum fasciculatum 55.6 parts, edible salt 22 parts, white granulated sugar 3 parts, 1.5 parts, soy sauce, chickens' extract 6 parts,
2) thaw, cutting: with freezing shank for raw material, thaw 11h at 25 DEG C, uses slicing machine that the chicken claw after thawing is cut into broken pawl, drain watery blood, through rinsing standby halogen;
3) stew in soy sauce: with 2) in the broken shank of preparation be raw material, add spices flavouring 325 parts and 500 parts, water, boiling 7min at 100 DEG C, is cooled to 25 DEG C by broken shank after stew in soy sauce, in order to pickling; Spices flavouring be in percentage than for Chinese prickly ash: anistree: three how: fragrant fruit: fructus amomi: pepper=30%: the ratio modulation of 15%: 7.5%: 15%: 7.5%: 25% forms;
4) pickle: with 3) the broken shank of stew in soy sauce is raw material, adds edible salt 19.2 parts, at 25 DEG C, pickles 12h, after stew in soy sauce, broken shank is cooled to 25 DEG C, in order to spice;
5) spice: with 4) in the broken shank pickled be raw material, add capsicum water 500 parts, food additives 1.1 parts, white granulated sugar 5 parts, 2.5 parts, soy sauce, chickens' extract 8 parts, monosodium glutamate 5 parts, and at 25 DEG C spice 20min;
6) pack: the chicken claw after spice is pressed metering with after food plastic bag splendid attire, final products seal with vacuum packaging;
7) sterilization: packaged product is adopted radiation sterilizing, and the irradiation dose of radiation sterilizing is 3.5kGy.
According to the standard of table 1,10 people carry out sensory evaluation to the spicy chicken claw obtained by embodiment 1,2,3 respectively, evaluation the results are shown in Table 2.
Table 1 spicy chicken claw organoleptic analysis index table
Table 2 spicy chicken claw organoleptic analysis structure
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, obviously, those skilled in the art can carry out various change and modification to the present invention and not depart from the spirit and scope of the present invention.Like this, if these amendments of the present invention and modification belong within the scope of the claims in the present invention and equivalent technologies thereof, then the present invention is also intended to comprise these change and modification.

Claims (7)

1. a spicy chicken claw, it is characterized in that, formulated by weight by following raw material, freezing shank 200 ~ 280 parts, 50 ~ 100 parts, capsicum, edible salt 15 ~ 22 parts, white granulated sugar 3 ~ 5 parts, 1.5 ~ 2.5 parts, soy sauce, chickens' extract 6 ~ 8 parts, monosodium glutamate 4 ~ 5 parts, food additives 1 ~ 1.2 part.
2. spicy chicken claw according to claim 1, it is characterized in that, food additives compare for flavour nucleotide disodium (I+G) in percentage: sodium phosphate trimer: D-araboascorbic acid: sodium sodium Diacetate: sodium dehydroacetate: potassium sorbate: nisin: Monascus color: beta carotene: sodium lactate=14.23%: the ratio composition of 9.50%: 23.74%: 28.49%: 1.19%: 0.95%: 4.75%: 0.09%: 7.60%: 9.60%.
3. a preparation method for the spicy chicken claw as described in any claim 1 ~ 2, it is characterized in that, concrete steps are as follows:
1) capsicum water is boiled: capsicum adopts the fresh chilli after cutting, and according to the weight ratio 1:4 ~ 1:8 of capsicum and water, boils 30 ~ 50min, obtain fresh capsicum water at 100 DEG C;
2) thaw, cutting: with freezing shank for raw material, use slicing machine that the chicken claw after thawing is cut into broken pawl, drain watery blood, through rinsing standby halogen;
3) stew in soy sauce: with step 2) in the broken shank of preparation be raw material, add spices flavouring 250 ~ 350 parts and 400 ~ 600 parts, water, boiling 5 ~ 10min at 95 ~ 100 DEG C, is cooled to 25 DEG C by broken shank after stew in soy sauce, in order to pickling;
4) pickle: with step 3) the broken shank of stew in soy sauce is raw material, adds edible salt 15 ~ 22 parts, at 25 DEG C, pickles 10 ~ 12h, after stew in soy sauce, broken shank is cooled to 25 DEG C, in order to spice;
5) spice: with step 4) in the broken shank pickled be raw material, add capsicum water 400 ~ 550 parts, food additives 1 ~ 1.2 part, white granulated sugar 3 ~ 5 parts, 1.5 ~ 2.5 parts, soy sauce, chickens' extract 6 ~ 8 parts, monosodium glutamate 4 ~ 5 parts, and carry out spice;
6) pack: the chicken claw after spice is pressed metering with after food plastic bag splendid attire, final products seal with vacuum packaging;
7) sterilization: packaged product is adopted radiation sterilizing.
4. method according to claim 4, is characterized in that, step 1) in thawing of freezing shank be that 10 ~ 12h completes at 25 DEG C.
5. method according to claim 4, is characterized in that, step 2) in spices flavouring be in percentage than for Chinese prickly ash: anistree: three how: fragrant fruit: fructus amomi: pepper=30%: the ratio composition of 15%: 7.5%: 15%: 7.5%: 25%.
6. method according to claim 4, is characterized in that, step 4) in the temperature of spice be 25 DEG C, spice process completes in 20min.
7. method according to claim 4, is characterized in that, step 6) in the irradiation dose of radiation sterilizing be 2 ~ 4kGy.
CN201410357296.2A 2014-07-21 2014-07-21 Spicy chicken claw and preparation method thereof CN105265934A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410357296.2A CN105265934A (en) 2014-07-21 2014-07-21 Spicy chicken claw and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410357296.2A CN105265934A (en) 2014-07-21 2014-07-21 Spicy chicken claw and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105265934A true CN105265934A (en) 2016-01-27

Family

ID=55136440

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410357296.2A CN105265934A (en) 2014-07-21 2014-07-21 Spicy chicken claw and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105265934A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072411A (en) * 2016-06-07 2016-11-09 山东龙盛食品股份有限公司 A kind of spicy cure and preparation method thereof
CN107372771A (en) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 A kind of method for preserving of saline taste chicken feet
CN107372781A (en) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 A kind of method for preserving of Chicken Feet with Pickled Peppers
CN107969644A (en) * 2017-12-15 2018-05-01 四川大学 A kind of pickled pepper flavored chicken claws and preparation method thereof
CN108142840A (en) * 2016-12-03 2018-06-12 湖南省湘嘴巴食品有限公司 A kind of processing technology of stew in soy sauce chicken claw
CN108576656A (en) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 A kind of mashed garlic chicken claw and preparation method thereof

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101401652A (en) * 2008-09-25 2009-04-08 华南理工大学 Quick and safe bloating method for chicken paw or the like
CN102008086A (en) * 2009-09-07 2011-04-13 湖南快乐向前冲食品有限公司 Production process for boiling chicken feet
CN102860524A (en) * 2012-10-26 2013-01-09 枣庄馋神光明食品有限公司 Industrialized production process of leisure goose-claw nails
CN102907707A (en) * 2012-11-07 2013-02-06 湖南农业大学 Quick processing method of spicy liquor-marinated fish blocks
CN103054062A (en) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 Processing method for fragrant marinated chicken claw
CN103462053A (en) * 2013-09-23 2013-12-25 天津春发生物科技集团有限公司 Spicy duck neck and preparation method thereof
CN103584144A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken feet and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101401652A (en) * 2008-09-25 2009-04-08 华南理工大学 Quick and safe bloating method for chicken paw or the like
CN102008086A (en) * 2009-09-07 2011-04-13 湖南快乐向前冲食品有限公司 Production process for boiling chicken feet
CN102860524A (en) * 2012-10-26 2013-01-09 枣庄馋神光明食品有限公司 Industrialized production process of leisure goose-claw nails
CN102907707A (en) * 2012-11-07 2013-02-06 湖南农业大学 Quick processing method of spicy liquor-marinated fish blocks
CN103054062A (en) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 Processing method for fragrant marinated chicken claw
CN103462053A (en) * 2013-09-23 2013-12-25 天津春发生物科技集团有限公司 Spicy duck neck and preparation method thereof
CN103584144A (en) * 2013-10-20 2014-02-19 安徽先知缘食品有限公司 Red bean chicken feet and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106072411A (en) * 2016-06-07 2016-11-09 山东龙盛食品股份有限公司 A kind of spicy cure and preparation method thereof
CN108142840A (en) * 2016-12-03 2018-06-12 湖南省湘嘴巴食品有限公司 A kind of processing technology of stew in soy sauce chicken claw
CN107372771A (en) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 A kind of method for preserving of saline taste chicken feet
CN107372781A (en) * 2017-07-31 2017-11-24 湖南湘华华大生物科技有限公司 A kind of method for preserving of Chicken Feet with Pickled Peppers
CN107969644A (en) * 2017-12-15 2018-05-01 四川大学 A kind of pickled pepper flavored chicken claws and preparation method thereof
CN108576656A (en) * 2018-04-11 2018-09-28 六安市胜缘食品有限公司 A kind of mashed garlic chicken claw and preparation method thereof

Similar Documents

Publication Publication Date Title
CN102845727B (en) Mixed sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN102224941B (en) Sauced split duck leisure food and production method thereof
CN103462064B (en) Chicken jerky and preparation method thereof
CN102871145B (en) Manufacturing method for spiced beef
CN103005485B (en) Method for processing bepig trotter and bepig trotter
CN102349667B (en) Processing method of dried fish leisure food
CN102204690B (en) Spicy segmented duck leisure food and production method thereof
CN103404894B (en) Processing technology for flavor duck gizzards
CN101720945B (en) Instant beef food and method for preparing same
CN103584187B (en) A kind of freshwater shrimp instant product and production technology
CN103734793B (en) Manufacturing method for sandwich fish bean curd
CN103766868B (en) A kind of seasoning mushroom foods packed in carton containers and production method thereof
CN103598570B (en) Novel fish sauce processing method
CN101233930B (en) Pu'er tea cooked meat and its processing method
CN102919894B (en) Processing method of instant sweet and sour fish capable of being preserved at normal temperature
CN103263044B (en) Processing method of convenient ready-to-eat spicy crabs
CN102266072B (en) Making method for Shixiang chicken dice
CN103099237B (en) Method for processing mushroom-flavor chicken and mushroom-flavor chicken
CN103549470A (en) Chicken feet with pickled peppers
CN103704751B (en) A kind of low-salt spicy duck meat sauce and preparation method
CN101238879B (en) Edible mushroom instant powder and its processing method
CN103355709A (en) Pork peanut butter with traditional Chinese medicine components
CN103054088A (en) Sargassum and sleeve-fish balls and preparation technology
CN103689530A (en) Flavor mushroom sauce and manufacturing process thereof
CN102860522A (en) Beef jerky producing method

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20160127

RJ01 Rejection of invention patent application after publication