CN105475873A - Cheese-containing chicken roll and preparation method thereof - Google Patents
Cheese-containing chicken roll and preparation method thereof Download PDFInfo
- Publication number
- CN105475873A CN105475873A CN201510834097.0A CN201510834097A CN105475873A CN 105475873 A CN105475873 A CN 105475873A CN 201510834097 A CN201510834097 A CN 201510834097A CN 105475873 A CN105475873 A CN 105475873A
- Authority
- CN
- China
- Prior art keywords
- chicken
- cheese
- weight
- parts
- mushroom
- 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 98
- 235000013351 cheese Nutrition 0.000 title claims abstract description 42
- 238000002360 preparation method Methods 0.000 title claims description 10
- 238000005096 rolling process Methods 0.000 title abstract 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 22
- 238000005554 pickling Methods 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 16
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- 235000013618 yogurt Nutrition 0.000 claims abstract description 16
- 235000013580 sausages Nutrition 0.000 claims abstract description 14
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 10
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims description 22
- 239000007788 liquid Substances 0.000 claims description 18
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000012149 noodles Nutrition 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 12
- 230000014759 maintenance of location Effects 0.000 claims description 9
- 229920000742 Cotton Polymers 0.000 claims description 6
- 206010033546 Pallor Diseases 0.000 claims description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000007493 shaping process Methods 0.000 claims description 6
- 239000007787 solid Substances 0.000 claims description 6
- 240000000588 Hericium erinaceus Species 0.000 claims description 5
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 5
- 244000252132 Pleurotus eryngii Species 0.000 claims description 5
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims description 5
- 235000013622 meat product Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 229930006000 Sucrose Natural products 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
- 239000005457 ice water Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 235000011888 snacks Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000015112 vegetable and seed oil Nutrition 0.000 description 2
- 239000008158 vegetable oil Substances 0.000 description 2
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000003904 phospholipids Chemical class 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000010257 thawing Methods 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 cheese-containing chicken roll. The cheese-containing chicken roll is prepared from 50-80 parts by weight of boneless chicken leg meat, 5-10 parts by weight of yogurt, 5-10 parts by weight of ice water, 0.4-3 parts by weight of table salt, 0.4-2 parts by weight of white sugar, 0.2-0.5 parts by weight of monosodium glutamate, 0.5-1.5 parts by weight of a natural spice, 0.2-0.5 parts by weight of a water retention agent, 0.5-3 parts by weight of soybean protein, 1-5 parts by weight of potato starch, 15-20 parts by weight of mushrooms and 15-20 parts by weight of shredded cheese. The unfolded chicken leg meat is subjected to rolling mixing, pickling, rolling, electric baking, fast refrigeration and packaging so that the chicken leg meat product is obtained. The chicken leg meat product retains a chicken fragrance, realizes combination of local flavors of mushroom, ham sausage and cheese and has a novel and unique local flavor. The cheese-containing chicken roll can be eaten through simple processes, is suitable for household and snack consumption and can create very obvious economic benefits.
Description
Technical field
The present invention relates to the meat products that a kind of chicken leg meat is primary raw material, be specifically related to a kind of cheese chicken roulade and preparation method thereof.
Background technology
The content ratio of chicken leg meat protein is higher, and kind is many, and digestibility is high, is easy to the utilization that is absorbed by the body, and has the effect strengthening muscle power, strengthening body.Chicken contains grows to growth in humans the phospholipid played an important role, and is one of important sources of fat and phosphatide in Chinese's diet structure.
In recent years, chicken leg meat cooking method is with baking, fried in the majority, and local flavor is main mainly with New Orleans and pungent.In order to meet the ever-increasing taste of consumer and aesthetic demand, develop a kind of unique flavor, the chicken leg meat product of good looking appearance.
Summary of the invention
The object of this invention is to provide a kind of cheese chicken roulade and preparation method thereof, the peculiar fragrance of the fragrance of chicken self, unique milk fragrance and mushroom is combined, is combined into novel unique, the rich in nutritive value of a kind of local flavor and product design chicken leg meat product attractive in appearance.
For achieving the above object, the present invention is by the following technical solutions:
A kind of cheese chicken roulade, it is made up of the raw material of following portions by weight:
Boneless chicken das Beinfleisch 50 ~ 80, old Yoghourt 5 ~ 10, frozen water 5 ~ 10, salt 0.4 ~ 3, white granulated sugar 0.4 ~ 2, monosodium glutamate 0.2 ~ 0.5, natural flavor 0.5 ~ 1.5, moisture content retention agent 0.2 ~ 0.5, soybean protein 0.5 ~ 3, farina 1 ~ 5, mushroom 15 ~ 20, cheese silk 15 ~ 20.
Described cheese chicken roulade, it is made up of the raw material of following portions by weight: boneless chicken das Beinfleisch 65, old Yoghourt 8, frozen water 8, salt 2, white granulated sugar 1, monosodium glutamate 0.3, natural flavor 1, moisture content retention agent 0.4, soybean protein 1.5, farina 3, mushroom 18, cheese silk 18.
Described mushroom is flat mushroom, mushroom, pleurotus eryngii or Hericium erinaceus.
A preparation method for cheese chicken roulade, step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Cleaning mushroom, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 25 ~ 35 minutes;
(4) pickle: in 0-4 DEG C of environment, pickle 6 ~ 8 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the mushroom of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 175 ~ 185 DEG C, baking 4 ~ 8 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C.
(8) pack: pack as requested, case.
The eating method of this product: this product is raw product, need thaw time edible, vegetable oil is smeared after being cut into slices by chicken croquette, baking is decocted 10 minutes, or with domestic ovens, under not thawing condition in frying pan or micro-wave oven, smear vegetable oil in 180 DEG C of roasting 10--15 minute, cut into slices, honeydew barbecue of can arranging in pairs or groups time edible, local flavor is better.
Beneficial effect of the present invention: the cheese chicken roulade processed according to product composition of the present invention and processing technology, the chicken leg meat product that the present invention makes, not only remain the fragrance of chicken self, and the fragrance of the local flavor of mushroom, ham sausage, cheese with chicken is organically combined, create that a kind of local flavor is novel unique, rich in nutritive value and product design chicken leg meat product attractive in appearance.Using method is simple and convenient, is applicable to family and fast food consumption, can creates obviously economic benefit.This product is non-fried raw product, thaws as required time edible, direct microwave or baking, very applicable family and fast food restaurant's consumption.
Detailed description of the invention
Embodiment 1
The cheese chicken roulade of the present embodiment, it is made up of following raw material:
Boneless chicken das Beinfleisch 50kg, old Yoghourt 10kg, frozen water 5kg, salt 3kg, white granulated sugar 0.4kg, monosodium glutamate 0.5kg, natural flavor (the upper good tasteable Co., Ltd of seafood delights) 0.5kg, moisture content retention agent (Bake, Yunnan lucky Ni Tianchuan phosphate Co., Ltd) 0.5kg, soybean protein 0.5kg, farina 5kg, flat mushroom 15kg, cheese silk 20kg.
The preparation method of the cheese chicken roulade of the present embodiment, step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Flat mushroom cleaning, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 25 minutes;
(4) pickle: in 0 DEG C of environment, pickle 8 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the flat mushroom of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 175 DEG C, baking 8 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C.
(8) pack: pack as requested, case.
Embodiment 2
The cheese chicken roulade of the present embodiment, it is made up of following raw material:
Boneless chicken das Beinfleisch 80kg, old Yoghourt 5kg, frozen water 10kg, salt 0.4kg, white granulated sugar 2kg, monosodium glutamate 0.2kg, natural flavor 1.5kg, moisture content retention agent 0.2kg, soybean protein 3kg, farina 1kg, mushroom 20kg, cheese silk 15kg.
The cheese chicken roulade of the present embodiment, it is made up of following raw material: boneless chicken das Beinfleisch 65kg, old Yoghourt 8kg, frozen water 8kg, salt 2kg, white granulated sugar 1kg, monosodium glutamate 0.3kg, natural flavor 1kg, moisture content retention agent 0.4kg, soybean protein 1.5kg, farina 3kg, mushroom 18kg, cheese silk 18kg.
The preparation method of the cheese chicken roulade of the present embodiment, step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Mushroom cleaning, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 35 minutes;
(4) pickle: in 4 DEG C of environment, pickle 6 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the mushroom of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 185 DEG C, baking 4 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C.
(8) pack: pack as requested, case.
Embodiment 3
The cheese chicken roulade of the present embodiment, it is made up of following raw material:
Boneless chicken das Beinfleisch 60kg, old Yoghourt 8kg, frozen water 7kg, salt 1.5kg, white granulated sugar 1kg, monosodium glutamate 0.3kg, natural flavor 1kg, moisture content retention agent 0.4kg, soybean protein 2.5kg, farina 4kg, pleurotus eryngii 17kg, cheese silk 16kg.
The preparation method of the cheese chicken roulade of the present embodiment, step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Pleurotus eryngii cleaning, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 28 minutes;
(4) pickle: in 1 DEG C of environment, pickle 7 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the pleurotus eryngii of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 178 DEG C, baking 7 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C.
(8) pack: pack as requested, case.
Embodiment 4
The cheese chicken roulade of the present embodiment, it is made up of following raw material: boneless chicken das Beinfleisch 65kg, old Yoghourt 8kg, frozen water 8kg, salt 2kg, white granulated sugar 1kg, monosodium glutamate 0.3kg, natural flavor 1kg, moisture content retention agent 0.4kg, soybean protein 1.5kg, farina 3kg, Hericium erinaceus 18kg, cheese silk 18kg.
The preparation method of the cheese chicken roulade of the present embodiment, step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Hericium erinaceus cleaning, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 30 minutes;
(4) pickle: in 2 DEG C of environment, pickle 7 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the Hericium erinaceus of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 180 DEG C, baking 5 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C.
(8) pack: pack as requested, case.
More than show and describe general principle of the present invention and 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 cheese chicken roulade, is characterized in that it is made up of the raw material of following portions by weight:
Boneless chicken das Beinfleisch 50 ~ 80, old Yoghourt 5 ~ 10, frozen water 5 ~ 10, salt 0.4 ~ 3, white granulated sugar 0.4 ~ 2, monosodium glutamate 0.2 ~ 0.5, natural flavor 0.5 ~ 1.5, moisture content retention agent 0.2 ~ 0.5, soybean protein 0.5 ~ 3, farina 1 ~ 5, mushroom 15 ~ 20, cheese silk 15 ~ 20.
2. cheese chicken roulade according to claim 1, is characterized in that it is made up of the raw material of following portions by weight: boneless chicken das Beinfleisch 65, old Yoghourt 8, frozen water 8, salt 2, white granulated sugar 1, monosodium glutamate 0.3, natural flavor 1, moisture content retention agent 0.4, soybean protein 1.5, farina 3, mushroom 18, cheese silk 18.
3. cheese chicken roulade according to claim 1, is characterized in that: described mushroom is flat mushroom, mushroom, pleurotus eryngii or Hericium erinaceus.
4. the preparation method of the cheese chicken roulade described in claim 1 or 2, is characterized in that step is as follows:
(1) pretreatment of raw material: boned by chicken leg and obtain chicken leg meat, makes flesh noodles uniform ground distribute and is rectangle; Cleaning mushroom, blanching, to drain, shred for subsequent use; The slitting shape of ham sausage;
(2) pickling liquid is prepared: salt, white granulated sugar, monosodium glutamate, old Yoghourt, natural flavor, water retention agent are added in frozen water, mixes and make pickling liquid;
(3) vacuum tumbling: chicken leg meat and pickling liquid are placed in vacuum tumbler 25 ~ 35 minutes;
(4) pickle: in 0-4 DEG C of environment, pickle 6 ~ 8 hours;
(5) system volume: the chicken leg meat raw material pickled is launched shaping as rectangle, and flesh noodles is upwards placed on operating desk, is laid in by the mushroom of chopping on the das Beinfleisch pickled, lay out ham sausage, sprinkle cheese silk, chicken ecto-entad rolled tightly, and by tinfoil and cotton rope chicken croquette is solid;
(6) baking: the chicken croquette spooled is put into electric baking machine, under the condition of 175 ~ 185 DEG C, baking 4 ~ 8 minutes;
(7) snap frozen: the snap frozen under the environment of-35 DEG C of the chicken croquette after baking is frozen to central temperature≤-18 DEG C;
(8) pack: pack as requested, case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510834097.0A CN105475873A (en) | 2015-11-26 | 2015-11-26 | Cheese-containing chicken roll and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510834097.0A CN105475873A (en) | 2015-11-26 | 2015-11-26 | Cheese-containing chicken roll and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475873A true CN105475873A (en) | 2016-04-13 |
Family
ID=55663446
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510834097.0A Pending CN105475873A (en) | 2015-11-26 | 2015-11-26 | Cheese-containing chicken roll and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475873A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213242A (en) * | 2016-07-22 | 2016-12-14 | 河南省淇县永达食品有限公司 | A kind of cold cut roast pork chicken products and preparation method thereof |
| CN106261891A (en) * | 2016-09-18 | 2017-01-04 | 河南省淇县永达食业有限公司 | A kind of coconut palm perfume (or spice) cheese rolls up heart chicken stick and preparation method thereof |
| CN106261852A (en) * | 2016-09-22 | 2017-01-04 | 河南永达清真食品有限公司 | A kind of fried meat products cheese flavor leaching taste liquid |
| CN110250441A (en) * | 2019-07-24 | 2019-09-20 | 大成食品(大连)有限公司 | A kind of pigeon breast roulade and preparation method thereof |
| CN112674288A (en) * | 2021-01-18 | 2021-04-20 | 诸城外贸有限责任公司 | Chicken roll and preparation method thereof |
| CN113974088A (en) * | 2021-10-29 | 2022-01-28 | 鹤壁越汇食品有限公司 | Beef tallow black chicken roll with excellent taste and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
-
2015
- 2015-11-26 CN CN201510834097.0A patent/CN105475873A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1356065A (en) * | 2001-12-12 | 2002-07-03 | 戴玉红 | Technology for cooking delicous chicken roll |
| CN102106551A (en) * | 2009-12-24 | 2011-06-29 | 河南省淇县永达食业有限公司 | Meat roll and preparation method thereof |
| CN103141860A (en) * | 2012-10-31 | 2013-06-12 | 河南省淇县永达食业有限公司 | Black-bone chicken roll and preparation method thereof |
| CN103404898A (en) * | 2013-08-29 | 2013-11-27 | 河南省淇县永达食业有限公司 | Preparation method of gizzard chicken rolls |
Non-Patent Citations (2)
| Title |
|---|
| HOUCHAOLOVE3: "奶酪鸡肉卷怎么做", 《HTTPS://WENDA.SO.COM/Q/1452501222728318》 * |
| 自由主妇: "奶酪蘑菇鸡肉卷", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/254994/》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213242A (en) * | 2016-07-22 | 2016-12-14 | 河南省淇县永达食品有限公司 | A kind of cold cut roast pork chicken products and preparation method thereof |
| CN106261891A (en) * | 2016-09-18 | 2017-01-04 | 河南省淇县永达食业有限公司 | A kind of coconut palm perfume (or spice) cheese rolls up heart chicken stick and preparation method thereof |
| CN106261852A (en) * | 2016-09-22 | 2017-01-04 | 河南永达清真食品有限公司 | A kind of fried meat products cheese flavor leaching taste liquid |
| CN110250441A (en) * | 2019-07-24 | 2019-09-20 | 大成食品(大连)有限公司 | A kind of pigeon breast roulade and preparation method thereof |
| CN112674288A (en) * | 2021-01-18 | 2021-04-20 | 诸城外贸有限责任公司 | Chicken roll and preparation method thereof |
| CN113974088A (en) * | 2021-10-29 | 2022-01-28 | 鹤壁越汇食品有限公司 | Beef tallow black chicken roll with excellent taste and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475873A (en) | Cheese-containing chicken roll and preparation method thereof | |
| CN102715541B (en) | Microwave western-style beefsteak and preparation method thereof | |
| CN104687077B (en) | A kind of low cholesterol beefsteak and preparation method thereof | |
| CN103005518B (en) | Fish skin pork dumpling and preparation method thereof | |
| CN105145864A (en) | Preparation method of spicy dried bean curd | |
| CN105341765A (en) | Quick-frozen three-color fish cake and processing method thereof | |
| CN104432142A (en) | Preparation method of spicy beef jerky | |
| CN107821990A (en) | One kind wraps up in powder chicken ball | |
| CN102084996A (en) | Pearl meatball (glutinous rice meatball) and preparing method for the same | |
| CN102293412B (en) | Method for preparing fragrant smoked leg chop | |
| CN103462065A (en) | Making method of crisp muscle and bone stick | |
| CN104206475A (en) | Low-fat pizza and preparation method thereof | |
| CN103271385A (en) | Fish tart and processing method thereof | |
| KR101205938B1 (en) | Manufacturing process for oven cooking pork cutlet | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN104256696A (en) | Black pepper duck flavoring bag and processing technology thereof | |
| CN105533530A (en) | Processing method of flavored crispy burdock chips | |
| CN103948076A (en) | Crispy fish floss and processing method thereof | |
| CN103653017A (en) | Method for preparing lemon butterfly wing | |
| CN104095251A (en) | Manufacturing method for fish noodles | |
| CN104921173A (en) | Production method of tea-flavored chicken steak | |
| CN103704733B (en) | Convenient ready-to-eat composite vegetable and meat product | |
| CN108094911A (en) | A kind of preparation method of chicken steak | |
| CN103766972A (en) | Microwave cod steak and preparation method thereof | |
| CN103494205A (en) | Instant crystal dried scallops and manufacturing 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |