CN106261884A - A kind of stew in soy sauce chicken wing and preparation method thereof - Google Patents
A kind of stew in soy sauce chicken wing and preparation method thereof Download PDFInfo
- Publication number
- CN106261884A CN106261884A CN201610695646.5A CN201610695646A CN106261884A CN 106261884 A CN106261884 A CN 106261884A CN 201610695646 A CN201610695646 A CN 201610695646A CN 106261884 A CN106261884 A CN 106261884A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken wing
- soy sauce
- stew
- herba
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 46
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 33
- 235000013547 stew Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 38
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 240000004371 Panax ginseng Species 0.000 claims description 8
- 235000002789 Panax ginseng Nutrition 0.000 claims description 8
- 244000203593 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 235000013614 black pepper Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 5
- 206010033546 Pallor Diseases 0.000 claims description 4
- 244000025254 Cannabis sativa Species 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 239000000463 material Substances 0.000 description 5
- 235000013882 gravy Nutrition 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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)
- Seasonings (AREA)
Abstract
The invention discloses a kind of stew in soy sauce chicken wing and preparation method thereof, be made up of following raw material: fresh chicken wing, south Rhizoma Zingiberis, Zanthoxyli Bungeani powder, Herba Alii fistulosi, Herba Coriandri, long handle green pepper, vegetable oil, fruit wine, bone soup, paste flavor soy sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: (1) makes standby chicken wing；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) by standby chicken wing and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, obtain stew in soy sauce chicken wing.The stew in soy sauce chicken wing that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect；Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce chicken wing and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce chicken wing being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce chicken wing, is made up of the raw material of following weight portion: fresh chicken wing 80～120 parts, south Rhizoma Zingiberis 2～5 parts,
Zanthoxyli Bungeani powder 1～3 parts, Herba Alii fistulosi 2～5 parts, Herba Coriandri 3～8 parts, long handle green pepper 2～5 parts, vegetable oil 8～15 parts, fruit wine 3～6 parts, bone
Soup 100～150 parts, paste flavor soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8
～15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Tsaoko 1～2 parts, Fructus Amomi Rotundus 1
～2 parts, black pepper 0.1～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～
1 part, Korean Ginseng 0.2～0.4 part, Radix Angelicae Sinensis 0.1～0.2 part；
The manufacture method of described stew in soy sauce chicken wing, comprises the following steps:
(1) choose fresh chicken wing, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to chicken wing after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken wing；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Rhizoma Kaempferiae, Fructus Tsaoko, Fructus Amomi Rotundus, black pepper,
Herba Cymbopogonis Citrari, Fructus Jujubae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Korean Ginseng and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains seasoning
Material bag is standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume,
Adding fruit wine, bone soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken wing and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use the infusion 40 at leisure of little fire～60 minutes instead, obtain stew in soy sauce chicken wing.
Preferably, in described step (1), the vacuum of the vacuum curing machine of employing is 0.04～0.08MPa, when pickling
Between be 15～20 minutes.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Helianthi.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce chicken wing made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce chicken wing, is made up of the raw material of following weight portion: fresh chicken wing 80 parts, south Rhizoma Zingiberis 2 parts, Zanthoxyli Bungeani powder 1
Part, 2 parts of Herba Alii fistulosi, 3 parts of Herba Coriandri, long handle green pepper 2 parts, vegetable oil 8 parts, 3 parts of fruit wine, bone soup 100 parts, 10 parts of paste flavor soy sauce, appropriate
Refined salt, 2 parts of crystal sugar, monosodium glutamate 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight:
Rhizoma Kaempferiae 0.3 part, Fructus Tsaoko 1 part, Fructus Amomi Rotundus 1 part, black pepper 0.1 part, Herba Cymbopogonis Citrari 1 part, Fructus Jujubae 0.2～part, Herba Salviae Plebeiae 0.2 part, white
Art 0.5 part, Korean Ginseng 0.2 part, Radix Angelicae Sinensis 0.1 part；
The manufacture method of described stew in soy sauce chicken wing, comprises the following steps:
(1) choose fresh chicken wing, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to chicken wing after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken wing；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Kaempferiae, Fructus Tsaoko, Fructus Amomi Rotundus, black pepper, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Korean Ginseng and Radix Angelicae Sinensis, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering fruit wine, bone soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken wing and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 40 minutes at leisure instead, obtain stew in soy sauce chicken wing.
Embodiment 2:
A kind of stew in soy sauce chicken wing, is made up of the raw material of following weight portion: fresh chicken wing 120 parts, south Rhizoma Zingiberis 5 parts, Zanthoxyli Bungeani powder 3
Part, 5 parts of Herba Alii fistulosi, 8 parts of Herba Coriandri, long handle green pepper 5 parts, vegetable oil 15 parts, 6 parts of fruit wine, bone soup 150 parts, 20 parts of paste flavor soy sauce, appropriate
Refined salt, 6 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight:
Rhizoma Kaempferiae 0.8 part, Fructus Tsaoko 2 parts, Fructus Amomi Rotundus 2 parts, black pepper 0.3 part, Herba Cymbopogonis Citrari 2 parts, Fructus Jujubae 0.4 part, Herba Salviae Plebeiae 0.4 part, the Rhizoma Atractylodis Macrocephalae 1
Part, Korean Ginseng 0.4 part, Radix Angelicae Sinensis 0.2 part；
The manufacture method of described stew in soy sauce chicken wing, comprises the following steps:
(1) choose fresh chicken wing, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to chicken wing after dewatering, salt down by vacuum
Machine processed is pickled, and after pickling, blanching is to some semi-ripe condition, obtains standby chicken wing；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Kaempferiae, Fructus Tsaoko, Fructus Amomi Rotundus, black pepper, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Korean Ginseng and Radix Angelicae Sinensis, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering fruit wine, bone soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken wing and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 60 minutes at leisure instead, obtain stew in soy sauce chicken wing.
In the above embodiment of the present invention, in described making step, the vacuum of the vacuum curing machine of employing be 0.04～
0.08MPa, salting period is 15～20 minutes；The vegetable oil used in described making step is Oleum Helianthi.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce chicken wing made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a stew in soy sauce chicken wing, it is characterised in that be made up of the raw material of following weight portion: fresh chicken wing 80～120 parts, Nan Jiang
Sheet 2～5 parts, Zanthoxyli Bungeani powder 1～3 parts, Herba Alii fistulosi 2～5 parts, Herba Coriandri 3～8 parts, long handle green pepper 2～5 parts, vegetable oil 8～15 parts, fruit wine 3
～it is 6 parts, bone soup 100～150 parts, paste flavor soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, appropriate
Water, flavouring agent 8～15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Tsaoko 1～2
Part, Fructus Amomi Rotundus 1～2 parts, black pepper 0.1～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4
Part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part, Korean Ginseng 0.2～0.4 part, Radix Angelicae Sinensis 0.1～0.2 part；
The manufacture method of described stew in soy sauce chicken wing, comprises the following steps:
(1) choose fresh chicken wing, clean, add south Rhizoma Zingiberis, Zanthoxyli Bungeani powder and appropriate refined salt to chicken wing after dewatering, use vacuum curing machine
Pickling, after pickling, blanching is to some semi-ripe condition, obtains standby chicken wing；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Tsaoko, Fructus Amomi Rotundus, black pepper, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Salviae Plebeiae, the Rhizoma Atractylodis Macrocephalae, Korean Ginseng and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Herba Alii fistulosi, Herba Coriandri, long handle green pepper stir-frying perfume, then add
Entering fruit wine, bone soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, slow fire boils, and obtains soup stock standby；
(4) by standby chicken wing and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 40 at leisure of little fire～60 minutes instead, obtain stew in soy sauce chicken wing.
The manufacture method of a kind of stew in soy sauce chicken wing the most according to claim 1, it is characterised in that in described step (1), adopt
The vacuum of vacuum curing machine be 0.04～0.08MPa, salting period is 15～20 minutes.
The manufacture method of a kind of stew in soy sauce chicken wing the most according to claim 1, it is characterised in that described step (2) and (3)
In, the vegetable oil of employing is Oleum Helianthi.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695646.5A CN106261884A (en) | 2016-08-21 | 2016-08-21 | A kind of stew in soy sauce chicken wing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610695646.5A CN106261884A (en) | 2016-08-21 | 2016-08-21 | A kind of stew in soy sauce chicken wing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261884A true CN106261884A (en) | 2017-01-04 |
Family
ID=57661757
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610695646.5A Withdrawn CN106261884A (en) | 2016-08-21 | 2016-08-21 | A kind of stew in soy sauce chicken wing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261884A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294247A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of flavor chicken wings |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090018288A (en) * | 2007-08-17 | 2009-02-20 | 이지호 | Chicken wing cooking method |
| CN101427809A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101427808A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101690593A (en) * | 2009-09-30 | 2010-04-07 | 合肥工业大学 | Method for processing spicy chicken wings |
| CN102793202A (en) * | 2012-08-09 | 2012-11-28 | 泰祥集团技术开发有限公司 | Preparation method of instant non-fat chicken wing food |
| CN103141802A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Chaozhou-Shantou region marinated cooking spice formula |
| CN103181574A (en) * | 2011-12-29 | 2013-07-03 | 衡山湘旗农牧有限责任公司 | Processing method of pot-stewed free range chicken wings |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN105495157A (en) * | 2014-09-23 | 2016-04-20 | 张钰宸 | Flavored chicken wing |
-
2016
- 2016-08-21 CN CN201610695646.5A patent/CN106261884A/en not_active Withdrawn
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090018288A (en) * | 2007-08-17 | 2009-02-20 | 이지호 | Chicken wing cooking method |
| CN101427809A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101427808A (en) * | 2007-11-05 | 2009-05-13 | 张起明 | Process for preparing food |
| CN101690593A (en) * | 2009-09-30 | 2010-04-07 | 合肥工业大学 | Method for processing spicy chicken wings |
| CN103181574A (en) * | 2011-12-29 | 2013-07-03 | 衡山湘旗农牧有限责任公司 | Processing method of pot-stewed free range chicken wings |
| CN102793202A (en) * | 2012-08-09 | 2012-11-28 | 泰祥集团技术开发有限公司 | Preparation method of instant non-fat chicken wing food |
| CN103141802A (en) * | 2012-12-20 | 2013-06-12 | 黄宵 | Chaozhou-Shantou region marinated cooking spice formula |
| CN103404890A (en) * | 2013-07-15 | 2013-11-27 | 安徽皖山食品有限公司 | Marinated duck giblet and preparation method thereof |
| CN105495157A (en) * | 2014-09-23 | 2016-04-20 | 张钰宸 | Flavored chicken wing |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294247A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of flavor chicken wings |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101653266A (en) | Preparation method of instant defatted pettitoes food | |
| CN106235041A (en) | A kind of stew in soy sauce pig's head and preparation method thereof | |
| CN106360382A (en) | Spiced pork intestine and making method thereof | |
| CN106261786A (en) | A kind of stew in soy sauce green soyabeans and preparation method thereof | |
| CN106261830A (en) | A kind of stew in soy sauce Ungula Sus domestica and preparation method thereof | |
| CN106307125A (en) | Marinated pig ears and preparation method thereof | |
| CN104305302A (en) | Roasted chicken manufacturing method | |
| CN106235056A (en) | A kind of stew in soy sauce chicken feet and preparation method thereof | |
| CN106262532A (en) | A kind of stew in soy sauce Semen arachidis hypogaeae and preparation method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN106307135A (en) | Marinated pork and making method thereof | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN106261824A (en) | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof | |
| CN106261882A (en) | A kind of stew in soy sauce duck meat and preparation method thereof | |
| CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN106235057A (en) | A kind of stew in soy sauce duck neck and preparation method thereof | |
| CN106107575A (en) | A kind of marinated bovine is miscellaneous and preparation method thereof | |
| CN106307123A (en) | Marinated pig skin and making method thereof | |
| CN106262147A (en) | A kind of stew in soy sauce Rhizoma Nelumbinis and preparation method thereof | |
| CN106261829A (en) | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof | |
| CN106306088A (en) | Marinated dried beancurd sticks and making method thereof | |
| CN106035730A (en) | Pot-stewed dried bean curd and preparation method thereof | |
| CN106360371A (en) | Spiced beef and making method thereof | |
| CN106465860A (en) | The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |
|
| WW01 | Invention patent application withdrawn after publication |