CN105285750A - Chopped chilli chicken flavoring bag - Google Patents
Chopped chilli chicken flavoring bag Download PDFInfo
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- CN105285750A CN105285750A CN201510792134.6A CN201510792134A CN105285750A CN 105285750 A CN105285750 A CN 105285750A CN 201510792134 A CN201510792134 A CN 201510792134A CN 105285750 A CN105285750 A CN 105285750A
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- chopped chilli
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- pork
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- 240000004160 Capsicum annuum Species 0.000 title claims abstract description 28
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- 244000269722 Thea sinensis Species 0.000 claims abstract description 16
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000015763 Artemisia ludoviciana Nutrition 0.000 claims abstract description 15
- 241000608847 Gnaphalium Species 0.000 claims abstract description 15
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 15
- 235000020279 black tea Nutrition 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 9
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 9
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000032683 aging Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 238000000605 extraction Methods 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000404568 Clerodendrum speciosum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 229940099912 multivitamin and trace elements Drugs 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 208000008265 Favism Diseases 0.000 description 1
- 206010018444 Glucose-6-phosphate dehydrogenase deficiency Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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
Abstract
The invention discloses a chopped chilli chicken flavoring bag which is prepared from the following raw materials (by weight): 5-6 parts of chopped chilli, 70-80 parts of chicken, 3-4 parts of pagoda flower honey, 1-2 parts of perilla, 8-11 parts of aloe, 10-12 parts of dried bean curd stick, 20-24 parts of affine cudweed, 25-30 parts of black pork, 8-10 parts of glutinous rice, 4-5 parts of black tea powder, 9-11 parts of soybean paste, 5-6 parts of edible oil, 2-3 parts of white sugar, 4-5 parts of salt and a proper amount of rhizoma kaempferiae, amomum tsao-ko and water. By low-temperature extraction of black tea juice, flavor substances in tea soup can be reserved to the maximum. Ultrasonic treatment not only can sterilize and improve pork quality but also can maintain delicious meat quality and prevent aging. By washing affine cudweed and blanching with water, bitter taste can be removed, and the processed affine cudweed can give out a specific fragrance when the affine cudweed gets mildew. Thus, fragrance of the flavoring is enhanced. By cooperation of chicken and chopped chilli, the chopped chilli chicken flavoring bag is very tasty, has fresh and tender mouthfeel, is high in protein and low in fat and contains multivitamins and trace elements. The chopped chilli chicken flavoring bag is nutrient-rich and is more beneficial to people's health.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of chopped chilli chicken cooking bag.
Background technology
Affine cudweed is the herb of feverfew affine cudweed, and it is based on wild, and distributed areas are extensive, and national most area such as the ground such as East China, Central-South, southwestern and Hebei, Shaanxi, Taiwan all can grow, aboundresources.Affine cudweed nature and flavor are sweet, flat, there is the larynx fire that disappears, antipyretic, detoxification, beneficial gas in tune, stopping leak, eliminating phlegm, gas during pressure, effect such as to cough of reducing phlegm and internal heat, can be used for cold cough, bronchitis, asthma, hypertension, favism, rheumatism, the treatments such as pain in waist and lower extremities; Traumatic injury is controlled in external application, and poisonous snake stings.Correlative study finds, affine cudweed is rich in the bioactive ingredients such as flavone compound, volatile oil, alkaloid, sterol, among the peoplely to utilize its pharmacology and edible with a long history.
Fine and smooth and the rich in nutritive value of black pork quality.The content of the unrighted acid in muscle is 8.87%; particularly leukotrienes can protect liver, can improve human immunological competence, can also improve the activity of SOD in human body simultaneously; suppress the generation of MDA; delay body aging, cell senescence, content is significantly higher than other pig kinds; high nutritive value and health-care effect is had to human body; can promote longevity as edible for a long time, and have soup juice strong, around tooth lasting.The total content of flesh delicate flavor principal character amino acid asparatate, glutamic acid, glycine, alanine and inosinicacid in the black pig muscle of ginger man is apparently higher than foreign pig, and the soup juice that culinary art recalls is strong, and mouth stays lingering fragrance, has larger miscellaneous function to human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of chopped chilli chicken to arrange bag.
The present invention is achieved by the following technical solutions:
A kind of chopped chilli chicken cooking bag, is made up of the raw material of following weight portion: chopped chilli 5-6, chicken 70-80, sophorae honey 3-4, purple perilla 1-2, aloe 8-11, bean curd stick 10-12, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.
Chopped chilli chicken cooking bag according to claim 1, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;
(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;
(6) by pickled 25-30 hour after sophorae honey, purple perilla mixing, then heat stewing ripe after mixing with chopped chilli, chicken, obtain chopped chilli chicken;
(7) aloe is added suitable quantity of water and grind to form juice, steep after mixing with bean curd stick after mixing with the pickled pork material of step 3 again and cook, mix with the seasoning sauce material of step 5, the chopped chilli chicken of step 6 and other residual components again, quick-frozen after packaging.
Advantage of the present invention is: adopt low temperature extraction black tea draw-off juice can reduce aroma substance and stand high temperature, retain the flavor substance in millet paste to greatest extent.With the meat of ultrasonic wave process, the muscle fibril of meat is destroyed and discharges the diffusate of thickness, and meat fiber is able to mutual stickup, thus the intensity of improved products.Ultrasonic wave process not only can play the effect of sterilization, also can keep the deliciousness of meat, prevents aging.Affine cudweed wash clean water is scalded and can remove bitter taste, treat that its mouldy meeting sends a kind of distinctive fragrance, promote the fragrance of cooking.Present invention employs coordinating of chicken and chopped chilli, very tasty and refreshing, mouthfeel is fresh and tender, high protein, low fat, and is containing multivitamin and trace element, nutritious, is more conducive to the health of people.
Detailed description of the invention
A kind of chopped chilli chicken cooking bag, is made up of the raw material of following weight portion: chopped chilli 5, chicken 70, sophorae honey 3, purple perilla 1, aloe 8, bean curd stick 10, affine cudweed 20, black pork 25, glutinous rice 8, black tea powder 4, soya sauce 9, edible oil 5, white granulated sugar 2, salt 4, kaempferia galamga, tsaoko, water are appropriate.
Chopped chilli chicken cooking bag according to claim 1, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20 minutes, after leaching chicken soup;
(2) by the water mixed processing 30 minutes of black tea and 45 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20 hours, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30 minutes after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10 minutes is boiled in big fire, obtains seasoning sauce material;
(6) by latter pickled 25 hours of sophorae honey, purple perilla mixing, then heat stewing ripe after mixing with chopped chilli, chicken, obtain chopped chilli chicken;
(7) aloe is added suitable quantity of water and grind to form juice, steep after mixing with bean curd stick after mixing with the pickled pork material of step 3 again and cook, mix with the seasoning sauce material of step 5, the chopped chilli chicken of step 6 and other residual components again, quick-frozen after packaging.
Claims (2)
1. a chopped chilli chicken cooking bag, it is characterized in that, be made up of the raw material of following weight portion: chopped chilli 5-6, chicken 70-80, sophorae honey 3-4, purple perilla 1-2, aloe 8-11, bean curd stick 10-12, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.
2. the cooking of chopped chilli chicken is wrapped according to claim 1, and it is characterized in that, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;
(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;
(6) by pickled 25-30 hour after sophorae honey, purple perilla mixing, then heat stewing ripe after mixing with chopped chilli, chicken, obtain chopped chilli chicken;
(7) aloe is added suitable quantity of water and grind to form juice, steep after mixing with bean curd stick after mixing with the pickled pork material of step 3 again and cook, mix with the seasoning sauce material of step 5, the chopped chilli chicken of step 6 and other residual components again, quick-frozen after packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792134.6A CN105285750A (en) | 2015-11-18 | 2015-11-18 | Chopped chilli chicken flavoring bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792134.6A CN105285750A (en) | 2015-11-18 | 2015-11-18 | Chopped chilli chicken flavoring bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285750A true CN105285750A (en) | 2016-02-03 |
Family
ID=55184262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792134.6A Withdrawn CN105285750A (en) | 2015-11-18 | 2015-11-18 | Chopped chilli chicken flavoring bag |
Country Status (1)
| Country | Link |
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| CN (1) | CN105285750A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2776010C1 (en) * | 2021-10-12 | 2022-07-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Волгоградский государственный технический университет» (ВолгГТУ) | Recipe composition of chopped semi-finished products with protein-fat emulsion |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
-
2015
- 2015-11-18 CN CN201510792134.6A patent/CN105285750A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102599454A (en) * | 2011-12-12 | 2012-07-25 | 尤瑞根 | Spicy chopped hot pepper |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
Non-Patent Citations (3)
| Title |
|---|
| 强永娥: "姜家黑猪何以成为养殖新宠", 《农村养殖技术》 * |
| 木麻黄: "《种草吃》", 31 August 2014, 南方日报出版社 * |
| 甘智荣: "《看视频学做肉菜》", 30 June 2015, 山东电子音像出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2776010C1 (en) * | 2021-10-12 | 2022-07-12 | Федеральное государственное бюджетное образовательное учреждение высшего образования «Волгоградский государственный технический университет» (ВолгГТУ) | Recipe composition of chopped semi-finished products with protein-fat emulsion |
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Application publication date: 20160203 |
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