CN105325897A - Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof - Google Patents
Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof Download PDFInfo
- Publication number
- CN105325897A CN105325897A CN201510680112.0A CN201510680112A CN105325897A CN 105325897 A CN105325897 A CN 105325897A CN 201510680112 A CN201510680112 A CN 201510680112A CN 105325897 A CN105325897 A CN 105325897A
- Authority
- CN
- China
- Prior art keywords
- pumpkin
- chicken
- corii asini
- colla corii
- lotus
- 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.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 22
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 22
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 22
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 22
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 22
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 22
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 title abstract description 7
- 235000019634 flavors Nutrition 0.000 title abstract description 7
- 108010052008 colla corii asini Proteins 0.000 title abstract 8
- 240000001980 Cucurbita pepo Species 0.000 title 1
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000003921 oil Substances 0.000 claims abstract description 14
- 235000019198 oils Nutrition 0.000 claims abstract description 14
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 241001506371 Kadsura Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 9
- 235000009566 rice Nutrition 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000005720 sucrose Substances 0.000 claims abstract description 8
- -1 sucrose ester Chemical class 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 239000001072 coriandrum sativum l. fruit oil Substances 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 108010010803 Gelatin Proteins 0.000 claims description 16
- 229920000159 gelatin Polymers 0.000 claims description 16
- 239000008273 gelatin Substances 0.000 claims description 16
- 235000019322 gelatine Nutrition 0.000 claims description 16
- 235000011852 gelatine desserts Nutrition 0.000 claims description 16
- 238000002156 mixing Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 238000004321 preservation Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000011248 coating agent Substances 0.000 claims description 8
- 238000000576 coating method Methods 0.000 claims description 8
- 235000007303 Thymus vulgaris Nutrition 0.000 claims description 7
- 240000002657 Thymus vulgaris Species 0.000 claims description 7
- 239000001585 thymus vulgaris Substances 0.000 claims description 7
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000019486 Sunflower oil Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 239000002600 sunflower oil Substances 0.000 claims description 6
- 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 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002131 composite material Substances 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000001580 bacterial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 229910000037 hydrogen sulfide Inorganic materials 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 239000010634 clove oil Substances 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000005417 food ingredient Substances 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000019086 sulfide ion homeostasis Effects 0.000 abstract 1
- 235000020238 sunflower seed Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 239000010678 thyme oil Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 230000000844 anti-bacterial effect Effects 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000036541 health Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 1
- 235000002787 Coriandrum sativum Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 239000002801 charged material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000004320 controlled atmosphere Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a colla corii asini pumpkin lotus flavor chicken steak. The colla corii asini pumpkin lotus flavor chicken steak is prepared from, by weight, 60 to 70 parts of chicken breast, 20 to 30 parts of pumpkin pulp, 4 to 9 parts of forcemeat veal, 14 to 18 parts of lotus leaf powder, 1.8 to 2 parts of kadsura longepedunculata, 0.9 to 1 part of colla corii asini, 1.7 to 2 parts of rice sprout, clove oil, thyme oil, coriander seed oil, sucrose ester, chitosan, 1 to 2% acetic acid solution, sunflower seed oil, refined salt, ground pepper, and an appropriate amount of soybean sauce. The colla corii asini pumpkin lotus flavor chicken steak is delicious, and mouthfeel and quality are both excellent. The colla corii asini pumpkin lotus flavor chicken steak is coated with a chitosan composite preservative film preparation, fresh-keeping effect is better than that of single chitosan film forming solution, hydrogen sulfide generation speed of coated materials is reduced, lipid oxidation is slowed down, bacterial growth is slowed down, and storage period of chicken steak is prolonged by 5 to 7 days; after adding of food ingredients such as kadsura longepedunculata, colla corii asini, and rice sprout, the colla corii asini pumpkin lotus flavor chicken steak is capable of helping digestion, tonifying spleen and promoting appetite, nourishing yin and supplementing blood, and moistening dryness and calming mind.
Description
Technical field
The present invention relates to a kind of health care chicken, particularly relate to fragrant chicken steak of a kind of donkey-hide gelatin pumpkin lotus and preparation method thereof.
Background technology
For a long time, chicken products mainly relies on high salt, low moisture content and low temperature to control the quantity of microorganism to reach the object of preservation and freshness, and this not only affects local flavor and the quality of meat products, and its nutriment also can not get good preservation.Tradition chicken products anti-rot and fresh-keeping method comprises deepfreeze, reduces water activity, adds anticorrisive agent, acidifying, reduction redox value, radiation, controlled atmosphere etc.
The function main in food processing of shitosan is as coating antistaling agent, can be used for the preservation and freshness of food.Shitosan is the positively charged material of nature, and microorganism is electronegative, and positive and negative charge is attracting, thus
Anti-bacteria increases; Shitosan can penetrate in the cell membrane of bacterium simultaneously, the breeding of restricting bacterial, bacterium is in completely or semidormancy state, thus suppresses microbial growth.Therefore shitosan natural as one, nontoxic, safe, efficiently food preservative be applied to meat products anti-corrosive fresh-keeping there is good development prospect.
Because antibacterial, the bactericidal action of shitosan restrict by many factors, need to adopt multiple anti-corrosive fresh-keeping process to carry out compound, or adopt multiple antistaling agent compounded technology, utilize the complementation of each component in batching, synergy work
With, satisfied fresh-keeping effect could be obtained.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide fragrant chicken steak of a kind of donkey-hide gelatin pumpkin lotus and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant chicken steak of a kind of donkey-hide gelatin pumpkin lotus, be made up of the raw material of following weight portion:
Fresh Grade Breast 60-70, crushed pumpkin 20-30, forcemeat veal 4-9, lotus leaf powder 14-18, kadsura longepedunculata 1.8-2, donkey-hide gelatin 0.9-1, rice sprout 1.7-2, caryophyllus oil, thyme linaloe oil, coriander seed oil, sucrose ester, shitosan, 1-2% acetum, sunflower oil, refined salt, pepper powder, white sugar, five-spice powder, green onion, ginger, garlic clove is broken, soy sauce is appropriate;
The preparation method of the fragrant chicken steak of described a kind of donkey-hide gelatin pumpkin lotus, is characterized in that comprising the following steps:
(1) kadsura longepedunculata, donkey-hide gelatin, rice sprout are added 5-6 times after flooding 30-40 minute, filter to obtain liquid; Green onion, ginger mixing are minced, then added crushed pumpkin, refined salt, pepper powder, sugar, five-spice powder mixing and stirring;
(2) Fresh Grade Breast has been cut opening from the side, in chicken, be plugged with forcemeat veal and garlic clove is broken, more slightly chicken has been thinned with meat mallet, the chicken beaten evenly has been sprinkled the flavoring that step (1) configures, left standstill and pickle 45-55 minute;
(3) pickled chicken is stained with one deck lotus leaf powder equably, then as on steamer with liquid medicine fumigating 10-15 minute, after taking out cooling, then spoon appropriate soy sauce and sunflower oil, finally to fire-cure 5-7 minute with charcoal fire;
(4) taking shitosan is scattered in proper amount of acetic acid solution, mixing and stirring obtains the chitosan solution of 1%-1.2%, admix the sucrose ester of solution quality 1-1.5g/kg again, after mixing, be blended into the caryophyllus oil of solution quality 0.5-1%, the thyme linaloe oil of 0.5-1%, the coriander seed oil of 0.1-0.2% again, mixing and stirring, obtains preservation coating liquid;
(5) get the chicken row that handles well fully after cooling, be immersed in the preservation coating liquid configured, after 3-4 second, mention and drain, finally sealed is packed, and to obtain final product.
Advantage of the present invention is:
The chitosan composite preservative film preparation that chicken package of the present invention is covered, more single chitosan coating liquid fresh-keeping effect is better, and make coated content produce hydrogen sulfide speed and slow down, lipid oxidation slows down, and bacterium increment is slowed down, and chicken row's storage period extends 5-7d than before;
The sucrose ester wherein added, as surfactant, itself also has obvious anti-aging function, has sterilization simultaneously
effect; The very effective shelf life extending chicken products of composite preservative of caryophyllus oil, thyme essential oil, coriander essential oil composition;
The chicken that the present invention obtains arranges aromatic delicious food, long times of aftertaste, taste quality is good, has at utmost saved the nutritional labeling of chicken row from damage, and by the interpolation of the food materials such as kadsura longepedunculata, donkey-hide gelatin, rice sprout, impart promoting digestion and removing indigestion of the present invention, spleen benefiting and stimulating the appetite, enriching yin of enriching blood, moisturize the health care of the peaceful heart.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The fragrant chicken steak of a kind of donkey-hide gelatin pumpkin lotus, be made up of the raw material of following weight portion (jin):
Fresh Grade Breast 60, crushed pumpkin 20, forcemeat veal 9, lotus leaf powder 14, kadsura longepedunculata 2, donkey-hide gelatin 1, rice sprout 2, caryophyllus oil, thyme linaloe oil, coriander seed oil, sucrose ester, shitosan, 2% acetum, sunflower oil, refined salt, pepper powder, white sugar, five-spice powder, green onion, ginger, garlic clove is broken, soy sauce is appropriate;
The preparation method of the fragrant chicken steak of described a kind of donkey-hide gelatin pumpkin lotus, is characterized in that comprising the following steps:
(1) kadsura longepedunculata, donkey-hide gelatin, rice sprout are added 6 times of floodings after 40 minutes, filter to obtain liquid; Green onion, ginger mixing are minced, then added crushed pumpkin, refined salt, pepper powder, sugar, five-spice powder mixing and stirring;
(2) Fresh Grade Breast has been cut opening from the side, in chicken, be plugged with forcemeat veal and garlic clove is broken, more slightly chicken has been thinned with meat mallet, the chicken beaten evenly has been sprinkled the flavoring that step (1) configures, left standstill and pickle 55 minutes;
(3) pickled chicken is stained with one deck lotus leaf powder equably, then uses liquid medicine fumigating 15 minutes as on steamer, after taking out cooling, then spoon appropriate soy sauce and sunflower oil, finally fire-cure 7 minutes with charcoal fire;
(4) taking shitosan is scattered in proper amount of acetic acid solution, mixing and stirring obtains the chitosan solution of 1.2%, admix the sucrose ester of solution quality 1.5g/kg again, after mixing, be blended into the caryophyllus oil of solution quality 0.5%, the thyme linaloe oil of 0.5%, the coriander seed oil of 0.1% again, mixing and stirring, obtains preservation coating liquid;
(5), after getting the abundant cooling of chicken row handled well, be immersed in the preservation coating liquid configured, after 4 seconds, mention and drain, finally sealed is packed, and to obtain final product.
Claims (2)
1. the fragrant chicken steak of donkey-hide gelatin pumpkin lotus, is characterized in that being made up of the raw material of following weight portion:
Fresh Grade Breast 60-70, crushed pumpkin 20-30, forcemeat veal 4-9, lotus leaf powder 14-18, kadsura longepedunculata 1.8-2, donkey-hide gelatin 0.9-1, rice sprout 1.7-2, caryophyllus oil, thyme linaloe oil, coriander seed oil, sucrose ester, shitosan, 1-2% acetum, sunflower oil, refined salt, pepper powder, white sugar, five-spice powder, green onion, ginger, garlic clove is broken, soy sauce is appropriate.
2. the preparation method of the fragrant chicken steak of a kind of donkey-hide gelatin pumpkin lotus according to claim 1, is characterized in that comprising the following steps:
(1) kadsura longepedunculata, donkey-hide gelatin, rice sprout are added 5-6 times after flooding 30-40 minute, filter to obtain liquid; Green onion, ginger mixing are minced, then added crushed pumpkin, refined salt, pepper powder, sugar, five-spice powder mixing and stirring;
(2) Fresh Grade Breast has been cut opening from the side, in chicken, be plugged with forcemeat veal and garlic clove is broken, more slightly chicken has been thinned with meat mallet, the chicken beaten evenly has been sprinkled the flavoring that step (1) configures, left standstill and pickle 45-55 minute;
(3) pickled chicken is stained with one deck lotus leaf powder equably, then as on steamer with liquid medicine fumigating 10-15 minute, after taking out cooling, then spoon appropriate soy sauce and sunflower oil, finally to fire-cure 5-7 minute with charcoal fire;
(4) taking shitosan is scattered in proper amount of acetic acid solution, mixing and stirring obtains the chitosan solution of 1%-1.2%, admix the sucrose ester of solution quality 1-1.5g/kg again, after mixing, be blended into the caryophyllus oil of solution quality 0.5-1%, the thyme linaloe oil of 0.5-1%, the coriander seed oil of 0.1-0.2% again, mixing and stirring, obtains preservation coating liquid;
(5) get the chicken row that handles well fully after cooling, be immersed in the preservation coating liquid configured, after 3-4 second, mention and drain, finally sealed is packed, and to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680112.0A CN105325897A (en) | 2015-10-20 | 2015-10-20 | Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510680112.0A CN105325897A (en) | 2015-10-20 | 2015-10-20 | Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105325897A true CN105325897A (en) | 2016-02-17 |
Family
ID=55276882
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510680112.0A Pending CN105325897A (en) | 2015-10-20 | 2015-10-20 | Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105325897A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939119A (en) * | 2015-06-03 | 2015-09-30 | 全椒县福润禽业有限公司 | Food retention-removing and eyesight-improving type refreshing chicken cutlet and preparation method thereof |
-
2015
- 2015-10-20 CN CN201510680112.0A patent/CN105325897A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939119A (en) * | 2015-06-03 | 2015-09-30 | 全椒县福润禽业有限公司 | Food retention-removing and eyesight-improving type refreshing chicken cutlet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101238875B (en) | Fermentation pepper sauce and preparation thereof | |
| CN102018263B (en) | Purely natural essential oil composition for keeping fresh and preparation method and using method thereof | |
| CN103211180B (en) | Potato-pumpkin flour and preparation method thereof | |
| CN103907673B (en) | Grape preservative and preparation method thereof | |
| CN102125273B (en) | Method for pickling salted duck eggs in red wine sauce | |
| CN106998773A (en) | The Improving flavor method and food quality modifying agent of yeast cells | |
| CN104921168A (en) | Heart-nourishing yolk and walnut chicken cutlets and preparation method thereof | |
| CN104939119A (en) | Food retention-removing and eyesight-improving type refreshing chicken cutlet and preparation method thereof | |
| CN104921169A (en) | Blood-nourishing and dryness-moistening spicy grilled chicken chops and preparation method thereof | |
| CN104957655A (en) | Sandwich tonifying chicken cutlet with purple sweet potato fragrance and preparation method of sandwich tonifying chicken cutlet | |
| CN105941612A (en) | Preservation method of fresh Chinese yam | |
| CN107926195A (en) | A kind of storage practice for improving wheat seed germinating rate | |
| CN104905190A (en) | Pickled lotus root slice | |
| CN107981253B (en) | Salted fish salt and preparation process thereof | |
| CN104921171A (en) | Refreshing and nerve soothing fish flavored chicken steak and preparation method thereof | |
| CN102240060A (en) | Food preservative and sausage using same | |
| CN106235161A (en) | Health care Folium Mori sauerkraut and preparation method thereof | |
| CN104782754A (en) | Fruit and vegetable fresh-keeping agent containing peony seed meal water extract as well as production method and application of fresh-keeping agent | |
| KR100665897B1 (en) | The method to process livestock by functional fermentation, utilizing lactobacillus | |
| CN105325897A (en) | Colla corii asini pumpkin lotus flavor chicken steak, and preparation method thereof | |
| CN105341732A (en) | Ophiopogon root chicken meat steaks with fragrance of fruits and capable of nourishing lung and preparation method of ophiopogon root chicken meat steaks | |
| KR100455994B1 (en) | Manufacturing method of the functional seasoned laver and seasoned laver thereof | |
| CN106900833A (en) | The compound of one Plant Extracts and its application in terms of antistaling agent | |
| CN107242284A (en) | One kind compounding halogen meat preservative and its application method | |
| CN105341733A (en) | Rice wine and nut spicy chicken steaks and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160217 |
|
| WD01 | Invention patent application deemed withdrawn after publication |