CN105982231A - Low-salt high-calcium chicken paper - Google Patents
Low-salt high-calcium chicken paper Download PDFInfo
- Publication number
- CN105982231A CN105982231A CN201610118014.2A CN201610118014A CN105982231A CN 105982231 A CN105982231 A CN 105982231A CN 201610118014 A CN201610118014 A CN 201610118014A CN 105982231 A CN105982231 A CN 105982231A
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- meat
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 37
- 239000011575 calcium Substances 0.000 title claims abstract description 29
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 29
- 235000013372 meat Nutrition 0.000 claims abstract description 63
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 25
- 235000010489 acacia gum Nutrition 0.000 claims abstract description 15
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims abstract description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000001110 calcium chloride Substances 0.000 claims abstract description 7
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 210000000481 breast Anatomy 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000010350 erythorbic acid Nutrition 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000010257 thawing Methods 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 159000000000 sodium salts Chemical class 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 10
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract 3
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 22
- 239000002304 perfume Substances 0.000 description 5
- 235000013599 spices Nutrition 0.000 description 5
- 235000013622 meat product Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000015097 nutrients Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000011068 loading method Methods 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 208000010470 Ageusia Diseases 0.000 description 1
- 241000272201 Columbiformes Species 0.000 description 1
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 description 1
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 description 1
- 235000019666 ageusia Nutrition 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000002318 cardia Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000004118 muscle contraction Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 239000002699 waste material 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to crispy, salty and fragrant low-salt high-calcium chicken paper. A production method of the chicken paper comprises the steps of adding food-level calcium chloride to raw material which is chicken fat of chicken breast in a replacement ratio of 20%-25% to partially replace sodium salt, adding 0.5%-1% of Arabic gum by mass, carrying out processes of homogenizing, chopping and the like to adequately dissolve auxiliary materials, uniformly mixing the auxiliary materials with raw material meat to form a uniform meat paste system, and carrying out processes of low-temperature pickling, high-temperature baking and the like. According to the production method, the content of sodium salt in chicken paper can be decreased to 3.3% or below, the content of calcium in the product can be further increased to 260mg/100g or above; and furthermore, the crispiness of the chicken paper can be improved, the flavor of the chicken paper can be maintained, and the forming process performance of the chicken paper in the production process can be improved.
Description
Technical field
The invention belongs to meat product processing technology field, relate to a kind of novel chicken paper and processing method thereof.
Background technology
Raising day by day with people's living standard, the tradition meat leisure food such as jerky, jerky cannot meet consumer and have the defects such as salt and the more high and low dietary fiber of fat content, nutrition is unbalanced, mouthfeel is single to food nutrition, safety, the pursuit of local flavor, traditional jerky, jerky.
Meat paper as a kind of leisure meat product being derived from Taiwan, because of its crisp salty perfume (or spice), thin such as handkerchief, the feature such as all-ages, receive liking of consumer.But the sodium salt content in current meat paper product is higher, and excessive edible sodium salt can cause hypertension, the disease such as cardiovascular；It and high salt meat stuffing is higher due to viscosity, is not easily formed homogeneous meat paper, causes defect rate higher；Meanwhile, easily absorb water, aoxidize during the storage of meat paper product, ageusia etc., reduce its fragility, affect products taste.
It is known that calcium is the macroelement of needed by human, blood pressure, contraction of muscle and skeleton density are all played an important role.Utilize other salt parts such as calcium chloride to substitute traditional sodium salt, be an effective way of exploitation Cardia Salt meat products.Utilize calcium chloride part to substitute sodium salt, be possible not only to strengthen the calcium nutrient in meat paper, reduce sodium salt content, also can strengthen the fragility of meat paper, improve its matter structure.Arabic gum has that good water solubility, viscosity be low, the physicochemical property of Heat stability is good；Add to and meat products can extend local flavor anti-oxidation, improve product yield ratio etc.；Arabic gum is good water-soluble dietary fiber simultaneously, has the health care reducing cholesterol, promoting to digest, regulate human body nutrient balance.
This patent is the perfect and lifting to existing meat paper product and process industrial art performance thereof, improves in terms of meat paper trophic function, texture quality, flavor quality, storing property, processing uniformity etc..
Content of the invention
It is higher that goal of the invention is to solve sodium salt content in tradition meat paper, the problem such as be easily generated in process that waste product, feature be strong, hygroscopic in storage, fragrance matter weakens, provides and a kind of improves meat paper local flavor, improves processing technology, the method strengthening its feature and organoleptic quality.
The present invention solves the problems referred to above and be the technical scheme is that by adding the Arabic gum of mass fraction 0.5～1.0% in meat stuffing making, substituting the food-grade calcium chloride than 20～25%, to reduce sodium salt content, supplement calcium nutrient, improve product fragility, extend shelf life of products, while realizing chicken paper less salt high calcium, keep the feature of its crisp salty perfume (or spice).
A kind of less salt high calcium chicken paper, it is characterised in that include raw material and the auxiliary material of following weight portion:
Raw material: chicken in jelly brisket 80～90, chicken in jelly fat 10～20；
Auxiliary material: frozen water 5～10, white granulated sugar 2～4, light soy sauce 4～5, complex salt 1.5～2, Arabic gum 0.5～1.0, D-araboascorbic acid sodium 0.03～0.05.
Described less salt high calcium chicken paper, it is characterised in that:
Preparation method comprises the steps:
(1) under the conditions of 0～4 DEG C, defrosting Fresh Grade Breast and chicken fat, after first making 1 time by the meat grinder strand that orifice plate aperture is 5mm, then made 1 time by the meat grinder strand of aperture 3mm, then the two kinds of meat gruels twisting system respectively are mixed according to the ratio of 8:2～9:1, obtain mixed meat；
(2) by after the stirring mixing of each auxiliary material, through colloid mill homogeneous 2 times, make auxiliary material be completely dissolved in frozen water, make auxiliary material liquid；
(3) above-mentioned made mixed meat and auxiliary material liquid being added cutmixer, under the conditions of 0～4 DEG C, first low speed is cut and is mixed 10-12min, and rear middling speed is cut and mixed 20-22min, makes meat stuffing, and pickles 12-13h at 0～4 DEG C；
(4) sliced meat of thickness 1～1.5mm made by the meat stuffing after utilizing mould to pickle, and ensure that sliced meat are uniform, closely knit, smooth；
(5) under the conditions of gained sliced meat being placed in 60-65 DEG C after drying 5～10min, then move to far-infrared oven, toast 10-12min at 160 ± 3 DEG C, after turn-over, toast 10-12min again；
(6) it after step (5) products obtained therefrom is come out of the stove, is positioned over and is blown to normal temperature simply with fan between normal temperature, product is loaded and seals in bag, i.e. can get less salt high calcium chicken paper.
Described less salt high calcium chicken paper, it is characterised in that: described Arabic gum is food-grade, and the Aqueous Solution Viscosity of its weight concentration 25% is 60～100cp.
Described less salt high calcium chicken paper, it is characterised in that: described complex salt is made up of according to the ratio than 1:3～1:4 for the weight food-grade calcium chloride and sodium chloride.
The Advantageous Effects of the present invention:
(1) substitute tradition sodium salt by utilizing food-grade calcium chloride part, be possible not only to the sodium salt content in chicken paper product is down to less than 3.3%, also the calcium content in product can be increased to more than 260mg/100g, form less salt height calcium product；Enhancing the fragility of meat paper, the technology reaching product palatable crisp requires simultaneously.
(2) Arabic gum adding can significantly improve the local flavor of chicken paper, matter structure, processing technology.Arabic gum can be prevented its oxidation evaporation by forming diaphragm around taste compound, and then keep the fragrance of meat paper；Arabic gum also can be produced good amphipathic property by the protein in its internal structure and rhamnose, be beneficial to generate good emulsification meat gruel system, improve uniformity and the fragility of product further；Arabic gum can also reduce meat stuffing viscosity, improves process industrial art performance, is more conducive to form uniform, smooth, the closely knit meat scraps of paper, improves the yield rate of product.
(3) the present invention relates to a kind of crisp salty perfume (or spice), the chicken paper of less salt high calcium.Described method is with pigeon breast broiler chicken fat as raw material, substitute sodium salt by adding to substitute than the food-grade calcium chloride part being 20%～25%, and the Arabic gum that mass percent is 0.5～1%, and by homogeneous, cut and the technique such as mix and make auxiliary material fully dissolve, uniformly mix with raw meat, forming homogeneous meat gruel system, the technique such as low-temperature salting, high-temperature baking makes.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
Embodiment 1
Parts by weight of raw materials: Fresh Grade Breast the 80th, fat 20
Auxiliary material weight portion: the ratio of frozen water the 5th, white granulated sugar the 2nd, light soy sauce the 4th, complex salt 2(food-grade calcium chloride and sodium salt is 1:3), Arabic gum the 0.5th, D-araboascorbic acid sodium 0.05
Processing method is as follows:
(1) preparation of meat gruel: under the conditions of 0～4 DEG C, defrosting Fresh Grade Breast and chicken fat, after first making 1 time by the meat grinder strand that orifice plate aperture is 5mm, then made 1 time by the meat grinder strand of aperture 3mm, then the two kinds of meat gruels twisting system respectively are mixed according to the ratio of 8:2, obtain mixed meat；
(2) preparation of feed liquid: add various auxiliary materials in frozen water, after stirring mixing, through colloid mill homogeneous 2 times, makes auxiliary material be completely dissolved in frozen water, makes auxiliary material liquid；
(3) cut and mix, pickle: above-mentioned made mixed meat and auxiliary material liquid are added cutmixer, and under the conditions of 4 DEG C, first low speed is cut and mixed 10min, and rear middling speed is cut and mixed 20min, makes meat stuffing；And pickle 12h at 0～4 DEG C；
(4) it is molded: the sliced meat of thickness 1mm made by the meat stuffing after utilizing mould to pickle, and ensure that sliced meat are uniform, closely knit, smooth；
(5) toast: under the conditions of gained sliced meat are placed in 60-65 DEG C after drying 5-7min, then move to far-infrared oven, toast 10min at 160 ± 3 DEG C, toast 10min after turn-over again, obtain less salt high calcium chicken paper；
(6) cooling, packaging: after product is come out of the stove, normal temperature or fan blow and dry in the air to normal temperature, simply.Loading product seals in bag, i.e. can get less salt high calcium chicken paper.
The salty perfume (or spice) of products obtained therefrom crispy in taste, outward appearance is regular, thickness is uniform；Sodium salt content≤3.3%, far below the higher limit of jerky sodium salt content 5% specified in SBT 10283-2007；Calcium content >=0.39%, higher than the requirement of high calcium solid food calcium content >=240mg/100g in the former Ministry of Public Health " Food Nutrition Labeling management regulation "；Protein content about the 43%th, fat content about the 25%th, moisture ＜ 8%.
Embodiment 2
Parts by weight of raw materials: Fresh Grade Breast the 90th, fat 10
Auxiliary material weight portion: the ratio of frozen water the 10th, white granulated sugar the 4th, light soy sauce the 5th, complex salt 1.5(food-grade calcium chloride and sodium salt is 1:4), Arabic gum the 1.0th, D-araboascorbic acid sodium 0.03.
Processing method is as follows:
(1) preparation of meat gruel: under the conditions of 0～4 DEG C, defrosting Fresh Grade Breast and chicken fat, after first making 1 time by the meat grinder strand that orifice plate aperture is 5mm, then made 1 time by the meat grinder strand of aperture 3mm, then the two kinds of meat gruels twisting system respectively are mixed according to the ratio of 8:2, obtain mixed meat；
(2) preparation of feed liquid: add various auxiliary materials in frozen water, after stirring mixing, through colloid mill homogeneous 2 times, makes auxiliary material be completely dissolved in frozen water, makes auxiliary material liquid；
(3) cut and mix, pickle: above-mentioned made mixed meat and auxiliary material liquid are added cutmixer, and under the conditions of 4 DEG C, first low speed is cut and mixed 12min, and rear middling speed is cut and mixed 22min, makes meat stuffing；And pickle 13h at 0～4 DEG C；
(4) it is molded: the sliced meat of thickness 1.5mm made by the meat stuffing after utilizing mould to pickle, and ensure that sliced meat are uniform, closely knit, smooth；
(5) toast: under the conditions of gained sliced meat are placed in 60～65 DEG C after drying 8-10min, then move to far-infrared oven, toast 12min at 160 ± 3 DEG C, toast 12min after turn-over again, obtain less salt high calcium chicken paper；
(6) cooling, packaging: after product is come out of the stove, normal temperature or fan blow and dry in the air to normal temperature, simply.Loading product seals in bag, i.e. can get less salt high calcium chicken paper.
The salty perfume (or spice) of products obtained therefrom crispy in taste, outward appearance is regular, thickness is uniform；Sodium salt content≤2.9%, calcium content >=0.26%, protein content about the 45%th, fat content about the 20%th, moisture ＜ 8%.
Claims (4)
1. a less salt high calcium chicken paper, it is characterised in that include raw material and the auxiliary material of following weight portion:
Raw material: chicken in jelly brisket 80～90, chicken in jelly fat 10～20；
Auxiliary material: frozen water 5～10, white granulated sugar 2～4, light soy sauce 4～5, complex salt 1.5～2, Arabic gum 0.5～1.0, D-araboascorbic acid sodium 0.03～0.05.
2. less salt high calcium chicken paper according to claim 1, it is characterised in that:
Preparation method comprises the steps:
(1) under the conditions of 0～4 DEG C, defrosting Fresh Grade Breast and chicken fat, after first making 1 time by the meat grinder strand that orifice plate aperture is 5mm, then made 1 time by the meat grinder strand of aperture 3mm, then the two kinds of meat gruels twisting system respectively are mixed according to the ratio of 8:2～9:1, obtain mixed meat；
(2) by after the stirring mixing of each auxiliary material, through colloid mill homogeneous 2 times, make auxiliary material be completely dissolved in frozen water, make auxiliary material liquid；
(3) above-mentioned made mixed meat and auxiliary material liquid being added cutmixer, under the conditions of 0～4 DEG C, first low speed is cut and is mixed 10-12min, and rear middling speed is cut and mixed 20-22min, makes meat stuffing, and pickles 12-13h at 0～4 DEG C；
(4) sliced meat of thickness 1～1.5mm made by the meat stuffing after utilizing mould to pickle, and ensure that sliced meat are uniform, closely knit, smooth；
(5) under the conditions of gained sliced meat being placed in 60-65 DEG C after drying 5～10min, then move to far-infrared oven, toast 10-12min at 160 ± 3 DEG C, after turn-over, toast 10-12min again；
(6) it after step (5) products obtained therefrom is come out of the stove, is positioned over and is blown to normal temperature simply with fan between normal temperature, product is loaded and seals in bag, i.e. can get less salt high calcium chicken paper.
3. less salt high calcium chicken paper according to claim 1, it is characterised in that: described Arabic gum is food-grade, and the Aqueous Solution Viscosity of its weight concentration 25% is 60～100cp.
4. less salt high calcium chicken paper according to claim 1, it is characterised in that: described complex salt is made up of according to the ratio than 1:3～1:4 for the weight food-grade calcium chloride and sodium chloride.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610118014.2A CN105982231A (en) | 2016-03-03 | 2016-03-03 | Low-salt high-calcium chicken paper |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610118014.2A CN105982231A (en) | 2016-03-03 | 2016-03-03 | Low-salt high-calcium chicken paper |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982231A true CN105982231A (en) | 2016-10-05 |
Family
ID=57043902
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610118014.2A Pending CN105982231A (en) | 2016-03-03 | 2016-03-03 | Low-salt high-calcium chicken paper |
Country Status (1)
| Country | Link |
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| CN (1) | CN105982231A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
| CN116508950A (en) * | 2023-03-27 | 2023-08-01 | 广东真美食品股份有限公司 | Novel chicken crisp chip and automatic production process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606722A (en) * | 2009-07-29 | 2009-12-23 | 合肥工业大学 | The processing method of low-salt dried poultry snack product |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103504329A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Processing method of wormwood dried pork slice |
| CN103704751A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Low-salt spicy duck meat sauce and making method thereof |
| CN104473208A (en) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | Low-salt lotus leaf minced meat slices |
-
2016
- 2016-03-03 CN CN201610118014.2A patent/CN105982231A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101606722A (en) * | 2009-07-29 | 2009-12-23 | 合肥工业大学 | The processing method of low-salt dried poultry snack product |
| CN103462064A (en) * | 2013-09-24 | 2013-12-25 | 昆明理工大学 | Chicken jerky and preparation method thereof |
| CN103504329A (en) * | 2013-10-16 | 2014-01-15 | 合肥工业大学 | Processing method of wormwood dried pork slice |
| CN103704751A (en) * | 2014-01-14 | 2014-04-09 | 合肥工业大学 | Low-salt spicy duck meat sauce and making method thereof |
| CN104473208A (en) * | 2014-11-28 | 2015-04-01 | 合肥工业大学 | Low-salt lotus leaf minced meat slices |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116268297A (en) * | 2021-12-06 | 2023-06-23 | 东北林业大学 | Preparation method of sandwich seasoning crisp chip food with chicken breast meat as raw material |
| CN116508950A (en) * | 2023-03-27 | 2023-08-01 | 广东真美食品股份有限公司 | Novel chicken crisp chip and automatic production process thereof |
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Application publication date: 20161005 |