CN105995889A - Roast chicken curing seasoning and preparation method thereof - Google Patents
Roast chicken curing seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN105995889A CN105995889A CN201610358881.3A CN201610358881A CN105995889A CN 105995889 A CN105995889 A CN 105995889A CN 201610358881 A CN201610358881 A CN 201610358881A CN 105995889 A CN105995889 A CN 105995889A
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- Prior art keywords
- roast chicken
- curing material
- powder
- chicken curing
- spice
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 99
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 7
- 239000000463 material Substances 0.000 claims abstract description 81
- 239000003814 drug Substances 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 33
- 238000004040 coloring Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims description 60
- 239000003795 chemical substances by application Substances 0.000 claims description 50
- 239000002671 adjuvant Substances 0.000 claims description 25
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 238000001035 drying Methods 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 16
- 238000010411 cooking Methods 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 11
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 10
- 235000005979 Citrus limon Nutrition 0.000 claims description 10
- 244000131522 Citrus pyriformis Species 0.000 claims description 10
- 241000234314 Zingiber Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000013049 sediment Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 5
- -1 colouring matter Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 abstract 1
- 239000003765 sweetening agent Substances 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000203 mixture 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
- 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 roast chicken curing seasoning. The formula of the roast chicken curing seasoning comprises the following raw materials: 10% to 18% of salt, 42% to 52% of spices, 2% to 13% of a sweetening agent, 15% to 35% of a health Chinese medical medicament, 0.1% to 0.8% of a coloring material and 7% to 29% of an accessory material. The roast chicken curing seasoning is simple in formula of the raw materials and a preparation method of the roast chicken curing seasoning is simple, the spices are added, so that the taste of cured chicken is better and can meet people's pursuit of taste, the health Chinese medical medicament is added, so that the roast chicken curing seasoning has a heath function, and further contributes to daily health of a user while the user enjoys the delicacy of the chicken cured by the roast chicken curing seasoning.
Description
Technical field
The present invention relates to preserved materials field, be specially a kind of roast chicken curing material and preparation method thereof.
Background technology
The roast chicken curing material that existing market is sold, taste is single, and the grilled chicken taste pickling out is general, is chasing after cuisines
Seeking ultimate attainment society, traditional roast chicken curing material cannot meet the demand that people suit one's taste, present people's Living Water
Flat more and more higher, many people are ready to pursue tcm health preserving, but existing roast chicken curing material has only been modulated taste and do not had health preserving
Chinese medicine, be unable to meet the demand of most users.
Summary of the invention
It is an object of the invention to provide a kind of roast chicken curing material and preparation method thereof, to solve above-mentioned background technology carries
The problem gone out.
For achieving the above object, the present invention provides following technical scheme: a kind of roast chicken curing material, the raw material of described roast chicken curing material
Including: salt, spice, tasty agents, health care Chinese medicine agent, colouring matter, adjuvant, the raw material of described roast chicken curing material accounts for total mass fraction
Ratio be:
Salt: 10%-18%；
Spice: 42%-52%；
Tasty agents: 2%-13%；
Health care Chinese medicine agent: 15%-35%；
Colouring matter: 0.1%-0.8%；
Adjuvant: 7%-29%；
Described spice includes: Fructus Capsici powder, Semen Myristicae, Cortex Cinnamomi, Fructus Foeniculi, anistree, Pericarpium Zanthoxyli, ginger powder, Bulbus Allii, and Fructus Cumini Cymini accounts for grilled chicken
The ratio of the total mass fraction of preserved materials is: Fructus Capsici powder 1%-12%, Semen Myristicae 1%-2%, Cortex Cinnamomi 2%-8%, Fructus Foeniculi 2%-9%, anistree
1%-5%, Pericarpium Zanthoxyli 1%-6%, ginger powder 2%-9%, Bulbus Allii 2%-8%, Fructus Cumini Cymini 1%-7%；
Described tasty agents includes: Kelp Powder, chicken essence, and the ratio of the total mass fraction accounting for roast chicken curing material is: Kelp Powder 1%-8%,
Chicken essence 1%-9%；
Described health care Chinese medicine agent includes: Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Rhizoma Dioscoreae powder, Fructus Lycii powder, accounts for the ratio of the total mass fraction of roast chicken curing material
For: Radix Glycyrrhizae 11%-15%, Pericarpium Citri Reticulatae 2%-13%, Rhizoma Dioscoreae powder 1%-7%, Fructus Lycii powder 3%-10%；
Described colouring matter includes: lemon yellow, and the ratio of the total mass fraction accounting for roast chicken curing material is: lemon yellow 0.1%-0.8%；
Described adjuvant includes: starch, Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, and the ratio of the total mass fraction accounting for roast chicken curing material is: form sediment
Powder 2%-6%, Mel 1%-3%, Oleum sesami 1%-7%, cooking wine 1%-8%, Adeps Bovis seu Bubali 1%-6%；
Present invention also offers the preparation method of a kind of roast chicken curing material, the step of described roast chicken curing material preparation method is as follows:
S1: described roast chicken curing material raw material is carried out weighing and proportioning；
S2: adjuvant is added container and is stirred, described adjuvant addition sequence is followed successively by Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, forms sediment
Powder, whipping temp is 20-25 degree Celsius；
S3: salt, tasty agents and colouring matter are sequentially added into container and are stirred, ambient temperature is 20-25 degree Celsius；
S4: spice and health care Chinese medicine agent are pulverized and screened；
S5: the spice and health care Chinese medicine agent tying pulverizing is dried；
S6: spice and health care Chinese medicine agent are added container and mixes and be stirred, obtain roast chicken curing material；
S7: roast chicken curing material is carried out sterilization treatment；
S8: the most sterilized roast chicken curing material is carried out a point band packaging.
Preferably, in described step S4, the sieve diameter of sieve used is 0.1-0.5 millimeter.
Preferably, using airflow drying in described step S5, drying time is the 20-40 second, or uses microwave drying, during drying
Between be the 10-15 second.
Preferably, using ultraviolet disinfection method in described step S7, sterilization time is the 20-30 second, or uses magnetic force sterilization
Method, sterilization time is the 2-8 second.
Compared with prior art, the invention has the beneficial effects as follows: this roast chicken curing material and preparation method thereof composition of raw materials and preparation
Method is simple, by adding spice, it is possible to make the Carnis Gallus domesticus taste pickling out more preferable, it is possible to meet people and chase after taste
Ask, by adding health care Chinese medicine agent, it is possible to user is played the effect of health care, uses this roast chicken curing material can enjoy U.S.
While food, additionally it is possible to contribute to the daily health caring of user.
Detailed description of the invention
It is clearly and completely described below in conjunction with the technical scheme in the embodiment of the present invention, it is clear that described reality
Executing example is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, this area is general
The every other embodiment that logical technical staff is obtained under not making creative work premise, broadly falls into present invention protection
Scope.
Embodiment one
The present invention provides a kind of technical scheme: a kind of roast chicken curing material and preparation method thereof, the raw material bag of described roast chicken curing material
Including: salt, spice, tasty agents, health care Chinese medicine agent, colouring matter, adjuvant, the raw material of described roast chicken curing material accounts for total mass fraction
Ratio is:
Salt: 11%；
Spice: 48.9%；
Tasty agents: 3%；
Health care Chinese medicine agent: 18%；
Colouring matter: 0.1%；
Adjuvant: 19%；
Described spice includes: Fructus Capsici powder, Semen Myristicae, Cortex Cinnamomi, Fructus Foeniculi, anistree, Pericarpium Zanthoxyli, ginger powder, Bulbus Allii, and Fructus Cumini Cymini accounts for grilled chicken
The ratio of the total mass fraction of preserved materials is: Fructus Capsici powder 5.9%, Semen Myristicae 1.4%, Cortex Cinnamomi 5.6%, Fructus Foeniculi 8.2%, anistree 4.9%,
Pericarpium Zanthoxyli 5.7%, ginger powder 7.2%, Bulbus Allii 7.9%, Fructus Cumini Cymini 2.1%；
Described tasty agents includes: Kelp Powder, chicken essence, and the ratio of the total mass fraction accounting for roast chicken curing material is: Kelp Powder 2%, chicken essence
1%；
Described health care Chinese medicine agent includes: Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Rhizoma Dioscoreae powder, Fructus Lycii powder, accounts for the ratio of the total mass fraction of roast chicken curing material
For: Radix Glycyrrhizae 11%-15%, Pericarpium Citri Reticulatae 2%-13%, Rhizoma Dioscoreae powder 1%-7%, Fructus Lycii powder 3%-10%；
Described colouring matter includes: lemon yellow, and the ratio of the total mass fraction accounting for roast chicken curing material is: lemon yellow 0.1%；
Described adjuvant includes: starch, Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, and the ratio of the total mass fraction accounting for roast chicken curing material is: form sediment
Powder 4.7%, Mel 2.8%, Oleum sesami 6.8%, cooking wine 2.3%, Adeps Bovis seu Bubali 2.4%；
The step of described roast chicken curing material preparation method is as follows:
S1: described roast chicken curing material raw material is carried out weighing and proportioning；
S2: adjuvant is added container and is stirred, described adjuvant addition sequence is followed successively by Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, forms sediment
Powder, whipping temp is 23 degrees Celsius；
S3: salt, tasty agents and colouring matter are sequentially added into container and are stirred, ambient temperature is 23 degrees Celsius；
S4: spice and health care Chinese medicine agent are pulverized and screened；
S5: the spice and health care Chinese medicine agent tying pulverizing is dried；
S6: spice and health care Chinese medicine agent are added container and mixes and be stirred, obtain roast chicken curing material；
S7: roast chicken curing material is carried out sterilization treatment；
S8: the most sterilized roast chicken curing material is carried out a point band packaging.
The sieve diameter of sieve used by described step S4 is 0.2 millimeter.
Described step S5 uses airflow drying, and drying time is 21 seconds, or uses microwave drying, and drying time is 13 seconds.
Described step S7 uses ultraviolet disinfection method, and sterilization time is 22 seconds, or uses magnetic force method for disinfection, sterilization time
It it is 3 seconds.
Embodiment two
The present invention provides a kind of technical scheme: a kind of roast chicken curing material and preparation method thereof, the raw material bag of described roast chicken curing material
Including: salt, spice, tasty agents, health care Chinese medicine agent, colouring matter, adjuvant, the raw material of described roast chicken curing material accounts for total mass fraction
Ratio is:
Salt: 12%；
Spice: 45.8%；
Tasty agents: 4%；
Health care Chinese medicine agent: 28%；
Colouring matter: 0.2%；
Adjuvant: 10%；
Described spice includes: Fructus Capsici powder, Semen Myristicae, Cortex Cinnamomi, Fructus Foeniculi, anistree, Pericarpium Zanthoxyli, ginger powder, Bulbus Allii, and Fructus Cumini Cymini accounts for grilled chicken
The ratio of the total mass fraction of preserved materials is: Fructus Capsici powder 3%, Semen Myristicae 1.5%, Cortex Cinnamomi 4.9%, Fructus Foeniculi 7.7%, anistree 4.6%, and flower
Green pepper 4.1%, ginger powder 8.8%, Bulbus Allii 7.8%, Fructus Cumini Cymini 3.4%；
Described tasty agents includes: Kelp Powder, chicken essence, and the ratio of the total mass fraction accounting for roast chicken curing material is: Kelp Powder 3, chicken essence
1%；
Described health care Chinese medicine agent includes: Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Rhizoma Dioscoreae powder, Fructus Lycii powder, accounts for the ratio of the total mass fraction of roast chicken curing material
For: Radix Glycyrrhizae 13%, Pericarpium Citri Reticulatae 4%, Rhizoma Dioscoreae powder 5.7%, Fructus Lycii powder 5.3%；
Described colouring matter includes: lemon yellow, and the ratio of the total mass fraction accounting for roast chicken curing material is: lemon yellow 0.2%；
Described adjuvant includes: starch, Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, and the ratio of the total mass fraction accounting for roast chicken curing material is: form sediment
Powder 2%, Mel 3%, Oleum sesami 2.7%, cooking wine 1.1%, Adeps Bovis seu Bubali 1.2%；
The step of described roast chicken curing material preparation method is as follows:
S1: described roast chicken curing material raw material is carried out weighing and proportioning；
S2: adjuvant is added container and is stirred, described adjuvant addition sequence is followed successively by Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, forms sediment
Powder, whipping temp is 20 degrees Celsius；
S3: salt, tasty agents and colouring matter are sequentially added into container and are stirred, ambient temperature is 20 degrees Celsius；
S4: spice and health care Chinese medicine agent are pulverized and screened；
S5: the spice and health care Chinese medicine agent tying pulverizing is dried；
S6: spice and health care Chinese medicine agent are added container and mixes and be stirred, obtain roast chicken curing material；
S7: roast chicken curing material is carried out sterilization treatment；
S8: the most sterilized roast chicken curing material is carried out a point band packaging.
The sieve diameter of sieve used by described step S4 is 0.4 millimeter.
Described step S5 uses airflow drying, and drying time is 26 seconds, or uses microwave drying, and drying time is 14 seconds.
Described step S7 uses ultraviolet disinfection method, and sterilization time is 26 seconds, or uses magnetic force method for disinfection, sterilization time
It it is 4 seconds.
Embodiment three
The present invention provides a kind of technical scheme: a kind of roast chicken curing material and preparation method thereof, the raw material bag of described roast chicken curing material
Including: salt, spice, tasty agents, health care Chinese medicine agent, colouring matter, adjuvant, the raw material of described roast chicken curing material accounts for total mass fraction
Ratio is:
Salt: 17%；
Spice: 43%；
Tasty agents: 5%；
Health care Chinese medicine agent: 26%；
Colouring matter: 0.6%；
Adjuvant: 8.4%；
Described spice includes: Fructus Capsici powder, Semen Myristicae, Cortex Cinnamomi, Fructus Foeniculi, anistree, Pericarpium Zanthoxyli, ginger powder, Bulbus Allii, and Fructus Cumini Cymini accounts for grilled chicken
The ratio of the total mass fraction of preserved materials is: Fructus Capsici powder 10%, Semen Myristicae 1.2%, Cortex Cinnamomi 5.9%, Fructus Foeniculi 7%, anistree 4%, and Pericarpium Zanthoxyli
5%, ginger powder 7.2%, Bulbus Allii 7.6%, Fructus Cumini Cymini 5.1%；
Described tasty agents includes: Kelp Powder, chicken essence, and the ratio of the total mass fraction accounting for roast chicken curing material is: Kelp Powder 4%, chicken essence
1%；
Described health care Chinese medicine agent includes: Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Rhizoma Dioscoreae powder, Fructus Lycii powder, accounts for the ratio of the total mass fraction of roast chicken curing material
For: Radix Glycyrrhizae 11.5%, Pericarpium Citri Reticulatae 3.4%, Rhizoma Dioscoreae powder 5.1%, Fructus Lycii powder 6%；
Described colouring matter includes: lemon yellow, and the ratio of the total mass fraction accounting for roast chicken curing material is: lemon yellow 0.6%；
Described adjuvant includes: starch, Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, and the ratio of the total mass fraction accounting for roast chicken curing material is: form sediment
Powder 2.2%, Mel 1.2%, Oleum sesami 1.5%, cooking wine 2.1%, Adeps Bovis seu Bubali 1.4%；
The step of described roast chicken curing material preparation method is as follows:
S1: described roast chicken curing material raw material is carried out weighing and proportioning；
S2: adjuvant is added container and is stirred, described adjuvant addition sequence is followed successively by Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, forms sediment
Powder, whipping temp is 21 degrees Celsius；
S3: salt, tasty agents and colouring matter are sequentially added into container and are stirred, ambient temperature is 21 degrees Celsius；
S4: spice and health care Chinese medicine agent are pulverized and screened；
S5: the spice and health care Chinese medicine agent tying pulverizing is dried；
S6: spice and health care Chinese medicine agent are added container and mixes and be stirred, obtain roast chicken curing material；
S7: roast chicken curing material is carried out sterilization treatment；
S8: the most sterilized roast chicken curing material is carried out a point band packaging.
The sieve diameter of sieve used by described step S4 is 0.3 millimeter.
Described step S5 uses airflow drying, and drying time is 23 seconds, or uses microwave drying, and drying time is 15 seconds.
Described step S7 uses ultraviolet disinfection method, and sterilization time is 26 seconds, or uses magnetic force method for disinfection, sterilization time
It it is 5 seconds.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, it is possible to understand that
These embodiments can be carried out multiple change without departing from the principles and spirit of the present invention, revise, replace and become
Type, the scope of the present invention be defined by the appended.
Claims (5)
1. a roast chicken curing material, it is characterised in that the raw material of described roast chicken curing material includes: salt, spice, tasty agents, guarantor
Strong Chinese medicine, colouring matter, adjuvant, the raw material of described roast chicken curing material accounts for the ratio of total mass fraction and is:
Salt: 10%-18%；
Spice: 42%-52%；
Tasty agents: 2%-13%；
Health care Chinese medicine agent: 15%-35%；
Colouring matter: 0.1%-0.8%；
Adjuvant: 7%-29%；
Described spice includes: Fructus Capsici powder, Semen Myristicae, Cortex Cinnamomi, Fructus Foeniculi, anistree, Pericarpium Zanthoxyli, ginger powder, Bulbus Allii, and Fructus Cumini Cymini accounts for grilled chicken
The ratio of the total mass fraction of preserved materials is: Fructus Capsici powder 1%-12%, Semen Myristicae 1%-2%, Cortex Cinnamomi 2%-8%, Fructus Foeniculi 2%-9%, anistree
1%-5%, Pericarpium Zanthoxyli 1%-6%, ginger powder 2%-9%, Bulbus Allii 2%-8%, Fructus Cumini Cymini 1%-7%；
Described tasty agents includes: Kelp Powder, chicken essence, and the ratio of the total mass fraction accounting for roast chicken curing material is: Kelp Powder 1%-8%,
Chicken essence 1%-9%；
Described health care Chinese medicine agent includes: Radix Glycyrrhizae, Pericarpium Citri Reticulatae, Rhizoma Dioscoreae powder, Fructus Lycii powder, accounts for the ratio of the total mass fraction of roast chicken curing material
For: Radix Glycyrrhizae 11%-15%, Pericarpium Citri Reticulatae 2%-13%, Rhizoma Dioscoreae powder 1%-7%, Fructus Lycii powder 3%-10%；
Described colouring matter includes: lemon yellow, and the ratio of the total mass fraction accounting for roast chicken curing material is: lemon yellow 0.1%-0.8%；
Described adjuvant includes: starch, Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, and the ratio of the total mass fraction accounting for roast chicken curing material is: form sediment
Powder 2%-6%, Mel 1%-3%, Oleum sesami 1%-7%, cooking wine 1%-8%, Adeps Bovis seu Bubali 1%-6%.
2. the preparation method of the roast chicken curing material described in a claim 1, it is characterised in that described roast chicken curing material preparation side
The step of method is as follows:
S1: described roast chicken curing material raw material is carried out weighing and proportioning；
S2: adjuvant is added container and is stirred, described adjuvant addition sequence is followed successively by Mel, Oleum sesami, cooking wine, Adeps Bovis seu Bubali, forms sediment
Powder, whipping temp is 20-25 degree Celsius；
S3: salt, tasty agents and colouring matter are sequentially added into container and are stirred, ambient temperature is 20-25 degree Celsius；
S4: spice and health care Chinese medicine agent are pulverized and screened；
S5: the spice and health care Chinese medicine agent tying pulverizing is dried；
S6: spice and health care Chinese medicine agent are added container and mixes and be stirred, obtain roast chicken curing material；
S7: roast chicken curing material is carried out sterilization treatment；
S8: the most sterilized roast chicken curing material is carried out a point band packaging.
The preparation method of a kind of roast chicken curing material the most according to claim 2, it is characterised in that: used in described step S4
The sieve diameter of sieve is 0.1-0.5 millimeter.
The preparation method of a kind of roast chicken curing material the most according to claim 2, it is characterised in that: described step S5 uses
Airflow drying, drying time is the 20-40 second, or uses microwave drying, and drying time is the 10-15 second.
The preparation method of a kind of roast chicken curing material the most according to claim 2, it is characterised in that: described step S7 uses
Ultraviolet disinfection method, sterilization time is the 20-30 second, or uses magnetic force method for disinfection, and sterilization time is the 2-8 second.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610358881.3A CN105995889A (en) | 2016-05-27 | 2016-05-27 | Roast chicken curing seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610358881.3A CN105995889A (en) | 2016-05-27 | 2016-05-27 | Roast chicken curing seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995889A true CN105995889A (en) | 2016-10-12 |
Family
ID=57094182
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610358881.3A Pending CN105995889A (en) | 2016-05-27 | 2016-05-27 | Roast chicken curing seasoning and preparation method thereof |
Country Status (1)
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237375A (en) * | 1998-05-07 | 1999-12-08 | 姚明武 | Flavouring material formula for roast chicken and its making method |
| CN1330890A (en) * | 2000-06-26 | 2002-01-16 | 刘祖国 | Fried chicken as medicinal food and its preparing process |
| CN101601478A (en) * | 2008-06-10 | 2009-12-16 | 任忠先 | Profusely roast chicken and processing method |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN103750248A (en) * | 2014-01-29 | 2014-04-30 | 黄厚明 | Low fat and low salt condiment used for crispy barbecue |
-
2016
- 2016-05-27 CN CN201610358881.3A patent/CN105995889A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1237375A (en) * | 1998-05-07 | 1999-12-08 | 姚明武 | Flavouring material formula for roast chicken and its making method |
| CN1330890A (en) * | 2000-06-26 | 2002-01-16 | 刘祖国 | Fried chicken as medicinal food and its preparing process |
| CN101601478A (en) * | 2008-06-10 | 2009-12-16 | 任忠先 | Profusely roast chicken and processing method |
| CN102499358A (en) * | 2011-11-23 | 2012-06-20 | 华东师范大学 | Roast chicken curing material and preparation method thereof |
| CN103750248A (en) * | 2014-01-29 | 2014-04-30 | 黄厚明 | Low fat and low salt condiment used for crispy barbecue |
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