CN106261859A - A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume - Google Patents
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume Download PDFInfo
- Publication number
- CN106261859A CN106261859A CN201610636807.3A CN201610636807A CN106261859A CN 106261859 A CN106261859 A CN 106261859A CN 201610636807 A CN201610636807 A CN 201610636807A CN 106261859 A CN106261859 A CN 106261859A
- Authority
- CN
- China
- Prior art keywords
- steudnerae henryanae
- rhizoma steudnerae
- chicken
- rhizoma
- meat
- 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 65
- 235000013372 meat Nutrition 0.000 claims abstract description 44
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 244000203593 Piper nigrum Species 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000000463 material Substances 0.000 claims description 13
- 239000010985 leather Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 239000002671 adjuvant Substances 0.000 claims description 4
- 230000015572 biosynthetic process Effects 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000209094 Oryza Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance 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
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, be made up of following raw material: chicken leg meat, chicken breast meat, chicken giblets, Radix Et Rhizoma Rhei rice flour, oatmeal, bruised ginger, white pepper powder, Bulbus Allii Cepae mud, monosodium glutamate, potato starch, white sugar, Sal, soybean protein；Carnis Gallus domesticus is organically combined by the present invention with Rhizoma Steudnerae Henryanae, mouthfeel is unique, nutrition is more rich, also overcome the problem that Rhizoma Steudnerae Henryanae mouthfeel is more dry that steams simultaneously, both ensured that the nutrition of product itself, delicious food did not ran off, and outward appearance exquisiteness is tempting, all-ages, and this product is processed instant product, edible safety is convenient, is suitable for industrialization and produces.
Description
Technical field
The present invention relates to the manufacture method of a kind of chicken products, particularly to the manufacture method of a kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, belong to
In field of food.
Background technology
Existing chicken croquette kind is a lot, but it is bright flesh raw product, is mainly used in chaffy dish and arranges, and meat paste series products
Main based on intestinal and a ball, although very chewy, but content of starch is high, and nutrition is single, contains due to higher starch after eating
Amount makes human body easily get fat, and protein content is on the low side, trace element is few, it is impossible to meet taste, nutrition and health simultaneously
Demand.
Summary of the invention
It is an object of the invention to overcome current existing defect, it is provided that a kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume.
For realizing the purpose of the present invention, have employed following technical scheme:
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, is made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat 20-24 part, chicken giblets 10-
13 parts, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-0.11 part, Bulbus Allii Cepae mud
3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-1.2 part, soybean protein
1.2-1.5 part.
The preparation method of described Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, specifically includes following steps:
(1) making of stuffing material: first rubbed by the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather breast minced meat 8mm orifice plate, Corium Gallus domesticus is used
The meat grinder of 3mm orifice plate is twisted into pureed, obtains meat stuffing, then is poured into by edible oil in pot, is heated to 120-128 DEG C, pour into Bulbus Allii Cepae mud,
Bruised ginger, white pepper powder, fried 11-13s, drain, obtain adjuvant, then stuffing material mixes with meat stuffing, add Radix Et Rhizoma Rhei rice flour, monosodium glutamate, Rhizoma Solani tuber osi
Starch, white sugar, Sal, soybean protein stir, and put into 0-4 DEG C of freezer stand-by；
(2) process of Rhizoma Steudnerae Henryanae: Rhizoma Steudnerae Henryanae is cleaned peeling, is pounded pureed after cooking cooling, make strip, a length of 6cm, wide
Degree is 2cm, and thickness is 0.5cmg, by stand-by for the Rhizoma Steudnerae Henryanae freezing of forming；
(3) stuffing material being put into a length of 8cm, width is 6cm, and thickness is in the rectangle model of 1.2cm, compressing, is becoming
Put, on the square meat stuffing that type is good, the Rhizoma Steudnerae Henryanae that a formation of lots is good, with meat stuffing, Rhizoma Steudnerae Henryanae is rolled；
(4) the Rhizoma Steudnerae Henryanae chicken croquette after spooling is put into oatmeal and is coated so that Rhizoma Steudnerae Henryanae chicken croquette surface covers one uniformly
Layer oatmeal；
(5) carrying out fried by coating Rhizoma Steudnerae Henryanae chicken croquette after good, oil temperature is 170-180 DEG C of frying 45-55s, makes surface have uniformly
Fried speckle, in golden yellow；
(6) the Rhizoma Steudnerae Henryanae chicken croquette after fried is used 100 DEG C of decatizes 6-8min, obtain Rhizoma Steudnerae Henryanae chicken croquette；
(7) Rhizoma Steudnerae Henryanae chicken croquette is carried out bus sterilization, be vacuum-packed at being placed in-18 DEG C, obtain finished product.
Beneficial effects of the present invention: Carnis Gallus domesticus is organically combined by the present invention with Rhizoma Steudnerae Henryanae, is effectively improved high quality protein content, battalion
Support abundanter, consumers in general's requirement to this can be met；It is processed for main material with Carnis Gallus domesticus and Rhizoma Steudnerae Henryanae, remains raw material
In each nutritional components, without any chemical addition agent and preservative, chicken fat content is low, is the protein source of high-quality,
And Rhizoma Steudnerae Henryanae not only protein content is high, and containing abundant trace element, but the Rhizoma Steudnerae Henryanae mouthfeel steamed is more dry, and this product uses chicken
Rhizoma Steudnerae Henryanae is wrapped up by meat stuffing, and mouthfeel is unique, and nutrition is more rich, also overcomes simultaneously and steams the problem that Rhizoma Steudnerae Henryanae mouthfeel is more dry,
Both ensured that the nutrition of product itself, delicious food did not ran off, and outward appearance exquisiteness was tempting.The Rhizoma Steudnerae Henryanae chicken croquette of the present invention is nutritious,
All-ages, and this product is processed instant product, is suitable for industrialization and produces.
Detailed description of the invention
The embodiment of the present invention, is the elaboration to the present invention, does not limits the scope of the invention.
Embodiment 1
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, is made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat 20-24 part, chicken giblets 10-
13 parts, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-0.11 part, Bulbus Allii Cepae mud
3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-1.2 part, soybean protein
1.2-1.5 part.
The preparation method of described Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, specifically includes following steps:
(1) making of stuffing material: first rubbed by the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather breast minced meat 8mm orifice plate, Corium Gallus domesticus is used
The meat grinder of 3mm orifice plate is twisted into pureed, obtains meat stuffing, then is poured into by edible oil in pot, is heated to 120-128 DEG C, pour into Bulbus Allii Cepae mud,
Bruised ginger, white pepper powder, fried 11-13s, drain, obtain adjuvant, then stuffing material mixes with meat stuffing, add Radix Et Rhizoma Rhei rice flour, monosodium glutamate, Rhizoma Solani tuber osi
Starch, white sugar, Sal, soybean protein stir, and put into 0-4 DEG C of freezer stand-by；
(2) process of Rhizoma Steudnerae Henryanae: Rhizoma Steudnerae Henryanae is cleaned peeling, is pounded pureed after cooking cooling, make strip, a length of 6cm, wide
Degree is 2cm, and thickness is 0.5cmg, by stand-by for the Rhizoma Steudnerae Henryanae freezing of forming；
(3) stuffing material being put into a length of 8cm, width is 6cm, and thickness is in the rectangle model of 1.2cm, compressing, is becoming
Put, on the square meat stuffing that type is good, the Rhizoma Steudnerae Henryanae that a formation of lots is good, with meat stuffing, Rhizoma Steudnerae Henryanae is rolled；
(4) the Rhizoma Steudnerae Henryanae chicken croquette after spooling is put into oatmeal and is coated so that Rhizoma Steudnerae Henryanae chicken croquette surface covers one uniformly
Layer oatmeal；
(5) carrying out fried by coating Rhizoma Steudnerae Henryanae chicken croquette after good, oil temperature is 170-180 DEG C of frying 45-55s, makes surface have uniformly
Fried speckle, in golden yellow；
(6) the Rhizoma Steudnerae Henryanae chicken croquette after fried is used 100 DEG C of decatizes 6-8min, obtain Rhizoma Steudnerae Henryanae chicken croquette；
(7) Rhizoma Steudnerae Henryanae chicken croquette is carried out bus sterilization, be vacuum-packed at being placed in-18 DEG C, obtain finished product.
Embodiment 2
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, is made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat 20-24 part, chicken giblets 10-
13 parts, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-0.11 part, Bulbus Allii Cepae mud
3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-1.2 part, soybean protein
1.2-1.5 part.
Embodiment 3
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, is made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat 20-24 part, chicken giblets 10-
13 parts, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-0.11 part, Bulbus Allii Cepae mud
3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-1.2 part, soybean protein
1.2-1.5 part.
Comparative example
A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, is made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat 20-24 part, chicken giblets 10-
13 parts, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-0.11 part, Bulbus Allii Cepae mud
3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-1.2 part, soybean protein
1.2-1.5 part.
The preparation method of described Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, specifically includes following steps:
(1) making of stuffing material: first rubbed by the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather breast minced meat 8mm orifice plate, Corium Gallus domesticus is used
The meat grinder of 3mm orifice plate is twisted into pureed, obtains meat stuffing, then is poured into by edible oil in pot, is heated to 120-128 DEG C, pour into Bulbus Allii Cepae mud,
Bruised ginger, white pepper powder, fried 11-13s, drain, obtain adjuvant, then stuffing material mixes with meat stuffing, add Radix Et Rhizoma Rhei rice flour, monosodium glutamate, Rhizoma Solani tuber osi
Starch, white sugar, Sal, soybean protein stir, and put into 0-4 DEG C of freezer stand-by；
(2) process of Rhizoma Steudnerae Henryanae: Rhizoma Steudnerae Henryanae is cleaned peeling, is pounded pureed after cooking cooling, make strip, a length of 6cm, wide
Degree is 2cm, and thickness is 0.5cmg, by stand-by for the Rhizoma Steudnerae Henryanae freezing of forming；
(3) stuffing material being put into a length of 8cm, width is 6cm, and thickness is in the rectangle model of 1.2cm, compressing, is becoming
Put, on the square meat stuffing that type is good, the Rhizoma Steudnerae Henryanae that a formation of lots is good, with meat stuffing, Rhizoma Steudnerae Henryanae is rolled；
(4) the Rhizoma Steudnerae Henryanae chicken croquette after spooling is put into oatmeal and is coated so that Rhizoma Steudnerae Henryanae chicken croquette surface covers one uniformly
Layer oatmeal；
(5) carrying out fried by coating Rhizoma Steudnerae Henryanae chicken croquette after good, oil temperature is 170-180 DEG C of frying 45-55s, makes surface have uniformly
Fried speckle, in golden yellow；
(6) the Rhizoma Steudnerae Henryanae chicken croquette after fried is used 100 DEG C of decatizes 6-8min, obtain Rhizoma Steudnerae Henryanae chicken croquette；
(7) Rhizoma Steudnerae Henryanae chicken croquette is carried out bus sterilization, be vacuum-packed at being placed in-18 DEG C, obtain finished product.
Claims (2)
1. a Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume, it is characterised in that be made up of the raw material of following weight portion: chicken leg meat 37-39 part, chicken breast meat
20-24 part, chicken giblets 10-13 part, Radix Et Rhizoma Rhei rice flour 20-22 part, oatmeal 15-19 part, bruised ginger 0.2-0.3 part, white pepper powder 0.09-
0.11 part, Bulbus Allii Cepae mud 3.5-4.5 part, monosodium glutamate 0.6-0.9 part, potato starch 2.2-3.5 part, white sugar 2-3 part, Sal 0.6-
1.2 parts, soybean protein 1.2-1.5 part.
The preparation method of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae the most according to claim 1 volume, it is characterised in that specifically include following steps:
(1) making of stuffing material: first rubbed by the meat grinder of broken for major ingredient belt leather das Beinfleisch, belt leather breast minced meat 8mm orifice plate, Corium Gallus domesticus is used
The meat grinder of 3mm orifice plate is twisted into pureed, obtains meat stuffing, then is poured into by edible oil in pot, is heated to 120-128 DEG C, pour into Bulbus Allii Cepae mud,
Bruised ginger, white pepper powder, fried 11-13s, drain, obtain adjuvant, then stuffing material mixes with meat stuffing, add Radix Et Rhizoma Rhei rice flour, monosodium glutamate, Rhizoma Solani tuber osi
Starch, white sugar, Sal, soybean protein stir, and put into 0-4 DEG C of freezer stand-by；
(2) process of Rhizoma Steudnerae Henryanae: Rhizoma Steudnerae Henryanae is cleaned peeling, is pounded pureed after cooking cooling, make strip, a length of 6cm, wide
Degree is 2cm, and thickness is 0.5cmg, by stand-by for the Rhizoma Steudnerae Henryanae freezing of forming；
(3) stuffing material being put into a length of 8cm, width is 6cm, and thickness is in the rectangle model of 1.2cm, compressing, is becoming
Put, on the square meat stuffing that type is good, the Rhizoma Steudnerae Henryanae that a formation of lots is good, with meat stuffing, Rhizoma Steudnerae Henryanae is rolled；
(4) the Rhizoma Steudnerae Henryanae chicken croquette after spooling is put into oatmeal and is coated so that Rhizoma Steudnerae Henryanae chicken croquette surface covers one uniformly
Layer oatmeal；
(5) carrying out fried by coating Rhizoma Steudnerae Henryanae chicken croquette after good, oil temperature is 170-180 DEG C of frying 45-55s, makes surface have uniformly
Fried speckle, in golden yellow；
(6) the Rhizoma Steudnerae Henryanae chicken croquette after fried is used 100 DEG C of decatizes 6-8min, obtain Rhizoma Steudnerae Henryanae chicken croquette；
(7) Rhizoma Steudnerae Henryanae chicken croquette is carried out bus sterilization, be vacuum-packed at being placed in-18 DEG C, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610636807.3A CN106261859A (en) | 2016-08-06 | 2016-08-06 | A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610636807.3A CN106261859A (en) | 2016-08-06 | 2016-08-06 | A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261859A true CN106261859A (en) | 2017-01-04 |
Family
ID=57665523
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610636807.3A Pending CN106261859A (en) | 2016-08-06 | 2016-08-06 | A kind of Carnis Gallus domesticus Rhizoma Steudnerae Henryanae volume |
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| CN (1) | CN106261859A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293413A (en) * | 2011-09-19 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing sandwich chicken |
| CN104187807A (en) * | 2014-08-27 | 2014-12-10 | 河南省淇县永达食业有限公司 | Preparation method of Japanese-flavor sweet potato fried chicken |
| CN105124631A (en) * | 2015-08-27 | 2015-12-09 | 河南永达清真食品有限公司 | Making method of chicken meat and purple potato rolls |
-
2016
- 2016-08-06 CN CN201610636807.3A patent/CN106261859A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293413A (en) * | 2011-09-19 | 2011-12-28 | 河南省淇县永达食业有限公司 | Method for preparing sandwich chicken |
| CN104187807A (en) * | 2014-08-27 | 2014-12-10 | 河南省淇县永达食业有限公司 | Preparation method of Japanese-flavor sweet potato fried chicken |
| CN105124631A (en) * | 2015-08-27 | 2015-12-09 | 河南永达清真食品有限公司 | Making method of chicken meat and purple potato rolls |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170104 |
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| RJ01 | Rejection of invention patent application after publication |