CN106071952A - A kind of manufacture method of deep fried chicken cube with chili - Google Patents

A kind of manufacture method of deep fried chicken cube with chili Download PDF

Info

Publication number
CN106071952A
CN106071952A CN201610472833.7A CN201610472833A CN106071952A CN 106071952 A CN106071952 A CN 106071952A CN 201610472833 A CN201610472833 A CN 201610472833A CN 106071952 A CN106071952 A CN 106071952A
Authority
CN
China
Prior art keywords
chili
gallus domesticus
carnis gallus
fructus
fried chicken
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
Application number
CN201610472833.7A
Other languages
Chinese (zh)
Inventor
蒋宇
宁凯林
彭鹏程
王小清
陈娇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guizhou Fanjingshan Agriculture High-Tech Co Ltd
Original Assignee
Guizhou Fanjingshan Agriculture High-Tech Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guizhou Fanjingshan Agriculture High-Tech Co Ltd filed Critical Guizhou Fanjingshan Agriculture High-Tech Co Ltd
Priority to CN201610472833.7A priority Critical patent/CN106071952A/en
Publication of CN106071952A publication Critical patent/CN106071952A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention relates to food processing field, relate to the manufacture method of a kind of deep fried chicken cube with chili, after cock Carnis Gallus domesticus is mixed with anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), water, carry out decocting in water well-done to Carnis Gallus domesticus, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickling under room temperature, then be placed in oil cauldron, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, add Fructus Mali pumilae, Fructus Musae is decocted and is fried, Guan Huo, adds Fructus Capsici, constantly stir-fries;Carnis Gallus domesticus after parch is cooled to room temperature, add cumin powder, Fructus Piperis powder, Zanthoxyli Bungeani powder, soy sauce, carrageenan, guar gum, stir, pack with food grade plastic bag, preservation, the inventive method realizes industrialization and makes deep fried chicken cube with chili, and simple to operate, with low cost, utilize the consumption proportion of the present invention, technique to arrange and parameter limits so that the deep fried chicken cube with chili special taste of preparation, smooth in taste, improves nutritive value and the health-care effect of deep fried chicken cube with chili.

Description

A kind of manufacture method of deep fried chicken cube with chili
Technical field
The present invention relates to food processing field, relate to the manufacture method of a kind of deep fried chicken cube with chili.
Background technology
Deep fried chicken cube with chili, as the home cooking of together unique local flavor, is liked by the common people deeply, especially in southwest, meet especially over The required vegetable of joint;It is with chicken as raw material, is aided with Fructus Capsici, Herba Alii fistulosi, Pericarpium Zanthoxyli, Fructus Piperis, monosodium glutamate are the meat product of main condiment processing, Delicious flavour, although be a same course, various places make and have their own characteristics each, and change with the handicraft of individual, even same position cook Also the most identical taste it is difficult to, and, the deep fried chicken cube with chili of traditional-family's technique parch, the most now to fry instant, local flavor is also It is now to be made as good, so its shelf-life is usually no more than 1 week, therefore there is also difficulty as a kind of dish batch production.
Such as Patent No. 201010552115.3 " deep fried chicken cube with chili and processing method thereof ", disclose a kind of utilize pickle, cook, Cooling, vacuum-packed technological process make deep fried chicken cube with chili, this method solve the problem that cannot preserve for a long time of deep fried chicken cube with chili, but It is to use vacuum-packed technique, adds production cost.
Summary of the invention
For solving above-mentioned technical problem, the invention provides the manufacture method of a kind of deep fried chicken cube with chili.
The present invention is achieved by the following technical programs:
The manufacture method of a kind of deep fried chicken cube with chili, comprises the following steps:
(1) hot plate: select cock, after being mixed with anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), water by chicken, carry out decocting in water ripe to Carnis Gallus domesticus Thoroughly, dewatering, take Carnis Gallus domesticus;
(2) pickle: Carnis Gallus domesticus is placed in container, add curing agent, under room temperature, pickle 1-3h;
(3) parch: the Carnis Gallus domesticus after pickling is placed in oil cauldron decocts stir-fry, treats that Carnis Gallus domesticus surface is golden yellow, adds Fructus Mali pumilae, Fructus Musae Decoct and fry 3-5min, Guan Huo, add Fructus Capsici, constantly stir-fry;
(4) allotment: the Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder, Fructus Piperis powder, Zanthoxyli Bungeani powder, soy sauce, OK a karaoke club Glue, guar gum, stir, and packs with food grade plastic bag, preservation.
Described hotting plate, it with material formula is in parts by weight: 10-15 part chicken, 2-5 part anise, 2-5 part Herba Pelargonii Graveolentis, 4-8 part are old Skin, 2-7 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 18-20 part water.
Described hotting plate, it with material formula is in parts by weight: 13 parts of chickens, 4 parts of anises, 4 parts of Herba Pelargonii Graveolentiss, 7 parts of Pericarpium Citri Reticulataes, 5 parts of osmanthus Skin, 19 parts of water.
Described curing agent, its raw material includes in parts by weight: 2-5 part Sal, 1-3 part Herba Taraxaci extract, 1-3 part Radix Glycyrrhizae Extract, 4-7 part Fructus Citri tangerinae juice, 1-3 part Bulbus Allii water.
Described curing agent, its preparation method is: Fructus Citri tangerinae juice is heated to temperature and is 50-60 DEG C, adds Bulbus Allii water and stirs, After continuing to be heated to 100 DEG C, add Herba Taraxaci extract, Radix Glycyrrhizae extract, stir, be cooled to 50-70 DEG C, add food Salt, stirs and dissolves to Sal, obtain curing agent.
Described parch, it with material formula is in parts by weight: 7-11 part Carnis Gallus domesticus, 2-5 part Fructus Mali pumilae, 1-3 part Fructus Musae, 2-6 part Fructus Capsici.
Described pan-fried stir-fry, its temperature is 170-200 DEG C.
Described allotment, it with material formula is in parts by weight: 20-25 part Carnis Gallus domesticus, 1-3 part cumin powder, 1-3 part Fructus Piperis powder, 1-3 part Zanthoxyli Bungeani powder, 2-5 part soy sauce, 0.1-1 part carrageenan, 0.1-1 part guar gum, wherein, carrageenan and the total consumption of guar gum≤ 1 part.
The beneficial effects of the present invention is:
The present invention, by the raw materials such as Fructus Mali pumilae, Fructus Musae, Fructus Capsici and Carnis Gallus domesticus are carried out proportion design, makes phase interaction between each raw material With, and then improve the trophic structure of deep fried chicken cube with chili, taste;Again by hotting plate technique so that chicken and anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, The interphase interaction of Cortex cinnamomi japonici (Ramulus Cinnamomi), utilizes the synergism between Chinese crude drug so that the health-care effect between Chinese crude drug is melted in Carnis Gallus domesticus, and then Improve the health-care effect of deep fried chicken cube with chili so that it is there is fall three-hypers, the effect of defying age;
The present invention passes through component proportion and the manufacture method of appropriate design curing agent, and then improves the nutriture value of curing agent Value, is designed by rational pickling process and parameter limits, and improves the mouthfeel of deep fried chicken cube with chili, reduces the side effect of Sal;
Present invention process chooses raw material and the proportioning of raw material reasonably designs, it is ensured that the deep fried chicken cube with chili of preparation There is abundant nutritional labeling;Further, the deep fried chicken cube with chili special taste of preparation, smooth in taste;
The present invention is by rational technological design so that deep fried chicken cube with chili manufacture method realizes industrialization, and simple to operate, one-tenth This is cheap.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment 1
Step 1: prepare curing agent
Described curing agent, its preparation method is: it is 60 DEG C that Fructus Citri tangerinae juice 4kg is heated to temperature, adds Bulbus Allii water 1kg stirring all Even, after continuing to be heated to 100 DEG C, add Herba Taraxaci extract 2.5kg, Radix Glycyrrhizae extract 2.5kg, stir, be cooled to 55 DEG C, add Sal 3kg, stir and dissolve to Sal, obtain curing agent;
Step 2: prepare deep fried chicken cube with chili
After being mixed with anistree 2kg, Herba Pelargonii Graveolentis 2kg, Pericarpium Citri Reticulatae 8kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, water 120kg by cock Carnis Gallus domesticus 12kg, carry out water Boil to Carnis Gallus domesticus well-done, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickle 2h under room temperature, then be placed in oil cauldron, at oil Under the conditions of temperature is 190 DEG C, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, adds Fructus Mali pumilae 2.4kg, Fructus Musae 3.6kg and decocts stir-fry 3min, Guan Huo, Adding Fructus Capsici 6kg, constantly stir-fry 5min;Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder 1kg, Fructus Piperis powder 1kg, flower Green pepper powder 1kg, soy sauce 2kg, carrageenan 0.3kg, guar gum 0.1kg, stir, and packs with food grade plastic bag, preservation.
Embodiment 2
Step 1: prepare curing agent
Described curing agent, its preparation method is: it is 58 DEG C that Fructus Citri tangerinae juice 7kg is heated to temperature, adds Bulbus Allii water 2.5kg stirring Uniformly, after continuing to be heated to 100 DEG C, add Herba Taraxaci extract 2kg, Radix Glycyrrhizae extract 2kg, stir, be cooled to 60 DEG C, Add Sal 5kg, stir and dissolve to Sal, obtain curing agent;
Step 2: prepare deep fried chicken cube with chili
After being mixed with anistree 4kg, Herba Pelargonii Graveolentis 4kg, Pericarpium Citri Reticulatae 4kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 7kg, water 20kg by cock Carnis Gallus domesticus 15kg, carry out decocting in water Well-done to Carnis Gallus domesticus, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickle 1h under room temperature, then be placed in oil cauldron, in oil temperature Under the conditions of being 170 DEG C, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, adds Fructus Mali pumilae 4.3kg, Fructus Musae 2.1kg and decocts stir-fry 5min, Guan Huo, adds Entering Fructus Capsici 8.6kg, constantly stir-fry 7min;Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder 0.75kg, Fructus Piperis powder 0.75kg, Zanthoxyli Bungeani powder 0.75kg, soy sauce 3.75kg, carrageenan 75g, guar gum 675g, stir, with food grade plastic bag bag Dress, preservation.
Embodiment 3
Step 1: prepare curing agent
Described curing agent, its preparation method is: it is 50 DEG C that Fructus Citri tangerinae juice 5kg is heated to temperature, adds Bulbus Allii water 2kg stirring all Even, after continuing to be heated to 100 DEG C, add Herba Taraxaci extract 1kg, Radix Glycyrrhizae extract 1kg, stir, be cooled to 70 DEG C, add Enter Sal 4kg, stir and dissolve to Sal, obtain curing agent;
Step 2: prepare deep fried chicken cube with chili
After being mixed with anistree 4kg, Herba Pelargonii Graveolentis 4kg, Pericarpium Citri Reticulatae 7kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 25kg, water 19kg by cock Carnis Gallus domesticus 13kg, carry out water Boil to Carnis Gallus domesticus well-done, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickle 2.5h under room temperature, then be placed in oil cauldron, Under the conditions of oil temperature is 190 DEG C, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, adds Fructus Mali pumilae 3.5kg, Fructus Musae 2.4kg and decocts stir-fry 5min, closes Fire, adds Fructus Capsici 7.1kg, and constantly stir-fry 5min;Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder 1.3kg, Fructus Piperis powder 1.3kg, Zanthoxyli Bungeani powder 1.3kg, soy sauce 1kg, carrageenan 0.26kg, guar gum 0.26kg, stir, with food grade plastic bag bag Dress, preservation.
Embodiment 4
Step 1: prepare curing agent
Described curing agent, its preparation method is: it is 54 DEG C that Fructus Citri tangerinae juice 6kg is heated to temperature, adds Bulbus Allii water 3kg stirring all Even, after continuing to be heated to 100 DEG C, add Herba Taraxaci extract 3kg, Radix Glycyrrhizae extract 3kg, stir, be cooled to 50 DEG C, add Enter Sal 3kg, stir and dissolve to Sal, obtain curing agent;
Step 2: prepare deep fried chicken cube with chili
After being mixed with anistree 3kg, Herba Pelargonii Graveolentis 3kg, Pericarpium Citri Reticulatae 7kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2kg, water 18kg by cock Carnis Gallus domesticus 10kg, carry out decocting in water Well-done to Carnis Gallus domesticus, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickle 3h under room temperature, then be placed in oil cauldron, in oil temperature Under the conditions of being 200 DEG C, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, adds Fructus Mali pumilae 6.3kg, Fructus Musae 1.3kg and decocts stir-fry 4min, Guan Huo, adds Entering Fructus Capsici 7.5kg, constantly stir-fry 3min;Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder 1.3kg, Fructus Piperis powder 1.3kg, Zanthoxyli Bungeani powder 1.3kg, soy sauce 1.3kg, carrageenan 0.17kg, guar gum 0.22kg, stir, and uses food grade plastic bag Packaging, preservation.
Embodiment 5
Step 1: prepare curing agent
Described curing agent, its preparation method is: it is 55 DEG C that Fructus Citri tangerinae juice 4kg is heated to temperature, adds Bulbus Allii water 1.5kg stirring Uniformly, after continuing to be heated to 100 DEG C, add Herba Taraxaci extract 1.5kg, Radix Glycyrrhizae extract 1.5kg, stir, be cooled to 65 DEG C, add Sal 2kg, stir and dissolve to Sal, obtain curing agent;
Step 2: prepare deep fried chicken cube with chili
After being mixed with anistree 5kg, Herba Pelargonii Graveolentis 5kg, Pericarpium Citri Reticulatae 6kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6kg, water 18kg by cock Carnis Gallus domesticus 14kg, carry out decocting in water Well-done to Carnis Gallus domesticus, dewatering, take Carnis Gallus domesticus and be placed in container, add curing agent, pickle 1.5h under room temperature, then be placed in oil cauldron, at oil Under the conditions of temperature is 180 DEG C, decocting stir-fry is golden yellow to Carnis Gallus domesticus surface, adds Fructus Mali pumilae 10kg, Fructus Musae 6kg and decocts stir-fry 3min, Guan Huo, adds Fructus Capsici 10kg, constantly stir-fry 8min;Carnis Gallus domesticus after parch is cooled to room temperature, add cumin powder 1.05kg, Fructus Piperis powder 1.05kg, Zanthoxyli Bungeani powder 1.05kg, soy sauce 3.5kg, carrageenan 0.63kg, guar gum 0.07kg, stir, and packs with food grade plastic bag, Preservation.

Claims (8)

1. the manufacture method of a deep fried chicken cube with chili, it is characterised in that comprise the following steps:
(1) hotting plate: select cock, after being mixed with anise, Herba Pelargonii Graveolentis, Pericarpium Citri Reticulatae, Cortex cinnamomi japonici (Ramulus Cinnamomi), water by chicken, it is well-done to Carnis Gallus domesticus to carry out decocting in water, drips Water, takes Carnis Gallus domesticus;
(2) pickle: Carnis Gallus domesticus is placed in container, add curing agent, under room temperature, pickle 1-3h;
(3) parch: the Carnis Gallus domesticus after pickling is placed in oil cauldron decocts stir-fry, treats that Carnis Gallus domesticus surface is golden yellow, adds Fructus Mali pumilae, the pan-fried stir-fry of Fructus Musae 3-5min, Guan Huo, add Fructus Capsici, constantly stir-fry;
(4) allotment: the Carnis Gallus domesticus after parch is cooled to room temperature, adds cumin powder, Fructus Piperis powder, Zanthoxyli Bungeani powder, soy sauce, carrageenan, melon That glue, stirs, packs with food grade plastic bag, preservation.
2. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described in hot plate, its with material formula with weight Part is calculated as: 10-15 part chicken, 2-5 part anise, 2-5 part Herba Pelargonii Graveolentis, 4-8 part Pericarpium Citri Reticulatae, 2-7 part Cortex cinnamomi japonici (Ramulus Cinnamomi), 18-20 part water.
3. the manufacture method of deep fried chicken cube with chili as claimed in claim 1 or 2, it is characterised in that described in hot plate, its with material formula with weight Amount part is calculated as: 13 parts of chickens, 4 parts of anises, 4 parts of Herba Pelargonii Graveolentiss, 7 parts of Pericarpium Citri Reticulataes, 5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi)s, 19 parts of water.
4. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described curing agent, its raw material is with weight portion Meter includes: 2-5 part Sal, 1-3 part Herba Taraxaci extract, 1-3 part Radix Glycyrrhizae extract, 4-7 part Fructus Citri tangerinae juice, 1-3 part Bulbus Allii water.
5. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described curing agent, its preparation method is: will Fructus Citri tangerinae juice is heated to temperature and is 50-60 DEG C, adds Bulbus Allii water and stirs, and after continuing to be heated to 100 DEG C, adds Herba Taraxaci and extracts Thing, Radix Glycyrrhizae extract, stir, and is cooled to 50-70 DEG C, adds Sal, stirs and dissolves to Sal, obtains curing agent.
6. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described parch, it uses material formula with weight Part is calculated as: 7-11 part Carnis Gallus domesticus, 2-5 part Fructus Mali pumilae, 1-3 part Fructus Musae, 2-6 part Fructus Capsici.
7. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described pan-fried stir-fry, its temperature is 170-200 ℃。
8. the manufacture method of deep fried chicken cube with chili as claimed in claim 1, it is characterised in that described allotment, it uses material formula with weight Part is calculated as: 20-25 part Carnis Gallus domesticus, 1-3 part cumin powder, 1-3 part Fructus Piperis powder, 1-3 part Zanthoxyli Bungeani powder, 2-5 part soy sauce, 0.1-1 part OK a karaoke club Glue, 0.1-1 part guar gum, wherein, carrageenan and total consumption≤1 part of guar gum.
CN201610472833.7A 2016-06-24 2016-06-24 A kind of manufacture method of deep fried chicken cube with chili Pending CN106071952A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610472833.7A CN106071952A (en) 2016-06-24 2016-06-24 A kind of manufacture method of deep fried chicken cube with chili

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610472833.7A CN106071952A (en) 2016-06-24 2016-06-24 A kind of manufacture method of deep fried chicken cube with chili

Publications (1)

Publication Number Publication Date
CN106071952A true CN106071952A (en) 2016-11-09

Family

ID=57252663

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610472833.7A Pending CN106071952A (en) 2016-06-24 2016-06-24 A kind of manufacture method of deep fried chicken cube with chili

Country Status (1)

Country Link
CN (1) CN106071952A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106359304A (en) * 2016-11-18 2017-02-01 扬州名佳食品有限公司 Feed for roosters as well as method for feeding roosters with feed and rooster curing and processing process
CN107095187A (en) * 2017-05-25 2017-08-29 重庆市巫山县文翠食品有限公司 A kind of spicy chicken nugget preparation method fried after first halogen
CN108740820A (en) * 2018-06-08 2018-11-06 四川理工学院 One kind is cold to eat chicken point food making method

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101133865A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Meat emulsion product and method for preparing the same
CN102188013A (en) * 2010-03-04 2011-09-21 枣庄鑫虹食品有限公司 Manufacturing method of spicy chicken
CN102366117A (en) * 2011-10-20 2012-03-07 重庆鲁渝立强食品有限公司 Processing technology of spicy chicken
CN103519216A (en) * 2013-10-30 2014-01-22 重庆鲁渝立强食品有限公司 Spicy chicken processing method
CN104982942A (en) * 2015-07-30 2015-10-21 贵州开磷集团股份有限公司 Health care spicy chicken and preparation method thereof
CN105029461A (en) * 2015-08-20 2015-11-11 西北民族大学 Spiced Moslem fermented air-dried yak meat and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101133865A (en) * 2006-08-31 2008-03-05 天津中英纳米科技发展有限公司 Meat emulsion product and method for preparing the same
CN102188013A (en) * 2010-03-04 2011-09-21 枣庄鑫虹食品有限公司 Manufacturing method of spicy chicken
CN102366117A (en) * 2011-10-20 2012-03-07 重庆鲁渝立强食品有限公司 Processing technology of spicy chicken
CN103519216A (en) * 2013-10-30 2014-01-22 重庆鲁渝立强食品有限公司 Spicy chicken processing method
CN104982942A (en) * 2015-07-30 2015-10-21 贵州开磷集团股份有限公司 Health care spicy chicken and preparation method thereof
CN105029461A (en) * 2015-08-20 2015-11-11 西北民族大学 Spiced Moslem fermented air-dried yak meat and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
张卫明等编著: "《中国植物胶资源开发研究与利用》", 31 December 2008, 东南大学出版社 *
高彦祥主编: "《食品添加剂》", 31 May 2011, 中国轻工业出版社 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106359304A (en) * 2016-11-18 2017-02-01 扬州名佳食品有限公司 Feed for roosters as well as method for feeding roosters with feed and rooster curing and processing process
CN107095187A (en) * 2017-05-25 2017-08-29 重庆市巫山县文翠食品有限公司 A kind of spicy chicken nugget preparation method fried after first halogen
CN108740820A (en) * 2018-06-08 2018-11-06 四川理工学院 One kind is cold to eat chicken point food making method

Similar Documents

Publication Publication Date Title
CN103504367B (en) A kind of milk taste squid chip
CN106071952A (en) A kind of manufacture method of deep fried chicken cube with chili
CN102178202A (en) Method for producing instantly soluble concentrated disposable chaffing dish spicy materials
CN105815802A (en) Purple sweet potato-purple yam sandwiched chicken meatballs and making method thereof
CN103355630A (en) Dreg-free beef tallow chafing dish bottom flavoring and preparation method
CN106262725A (en) The manufacture method of a kind of Bellamya quadrata flavor pepper beans and Bellamya quadrata flavor pepper beans
CN104957657A (en) Manufacturing method of Jinkui duck neck
CN104187814A (en) Method for making roasted duck
CN104171919A (en) Preparation method of three-color greenstuff hot noodles with sesame paste
CN106036586A (en) Industrial manufacturing method for braised ribbonfish in brown sauce
CN105595208A (en) Instant black-bone chicken soup in pot and making method thereof
CN104856097A (en) Preparation method for egg roll with fresh shrimps
CN104738212B (en) It is a kind of to make the dry method of bean flavor and product using tea oil
CN106614948A (en) Polygonatum kingianum biscuit and preparation technology thereof
CN105475729A (en) Mushroom sauce and preparation method thereof
CN104222308A (en) Bean-curd and venison stuffed food with dietary-therapy function and making method thereof
CN104172202A (en) Lotus-aroma roasted suckling pig with preserved vegetable
CN103892310A (en) Special spicy duck neck by recipe of Hui nationality and processing method of spicy duck neck
CN103271323A (en) Hotpot condiment and preparation process thereof
CN106107555A (en) A kind of industrialization makes the method for Sichuan-style pork
CN103330122A (en) Lotus seed-lily boiled-dumpling and preparation method thereof
CN103519200B (en) A kind of fried crisp beef
CN107410520A (en) A kind of spicy beef dried bean curd and preparation method thereof
CN107307302A (en) A kind of baked broad bean preparation methods of Nai You
CN105962306A (en) Black pepper fruit sauce and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20161109

RJ01 Rejection of invention patent application after publication