CN106418237A - Production process of Cantonese chicken feet - Google Patents
Production process of Cantonese chicken feet Download PDFInfo
- Publication number
- CN106418237A CN106418237A CN201610809152.5A CN201610809152A CN106418237A CN 106418237 A CN106418237 A CN 106418237A CN 201610809152 A CN201610809152 A CN 201610809152A CN 106418237 A CN106418237 A CN 106418237A
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- Prior art keywords
- chicken
- duck
- pawl
- water
- feet
- 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 87
- 238000004519 manufacturing process Methods 0.000 title abstract 5
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 68
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000004061 bleaching Methods 0.000 claims abstract description 11
- 239000006260 foam Substances 0.000 claims abstract description 8
- 238000004040 coloring Methods 0.000 claims abstract description 7
- 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 abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 239000008399 tap water Substances 0.000 claims abstract description 4
- 235000020679 tap water Nutrition 0.000 claims abstract description 4
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 25
- 210000000078 claw Anatomy 0.000 claims description 21
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 238000005516 engineering process Methods 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 235000015927 pasta Nutrition 0.000 claims description 6
- 244000144977 poultry Species 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 5
- 108010035532 Collagen Proteins 0.000 claims description 5
- QWVMSYBGKWZIIE-RDFNRINOSA-N Flavochrome Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C1OC2(C)CCCC(C)(C)C2=C1)C=CC=C(/C)C=CC3C(=CCCC3(C)C)C QWVMSYBGKWZIIE-RDFNRINOSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 239000007844 bleaching agent Substances 0.000 claims description 3
- 235000013339 cereals Nutrition 0.000 claims description 3
- 235000019504 cigarettes Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000007423 decrease Effects 0.000 claims description 3
- QWVMSYBGKWZIIE-FZKBJVJCSA-N flavochrome Chemical compound O1C2(C)CCCC(C)(C)C2=CC1C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1C(C)=CCCC1(C)C QWVMSYBGKWZIIE-FZKBJVJCSA-N 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 claims description 2
- 239000001257 hydrogen Substances 0.000 claims description 2
- 229910052739 hydrogen Inorganic materials 0.000 claims description 2
- 235000015110 jellies Nutrition 0.000 claims description 2
- 239000008274 jelly Substances 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 4
- 235000005822 corn Nutrition 0.000 claims 4
- 239000006188 syrup Substances 0.000 claims 4
- 235000020357 syrup Nutrition 0.000 claims 4
- 210000000988 bone and bone Anatomy 0.000 claims 1
- 230000009182 swimming Effects 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 2
- 235000013194 Lyophyllum decastes Nutrition 0.000 abstract 1
- 240000005856 Lyophyllum decastes Species 0.000 abstract 1
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 abstract 1
- 235000019645 odor Nutrition 0.000 abstract 1
- 229910001220 stainless steel Inorganic materials 0.000 abstract 1
- 239000010935 stainless steel Substances 0.000 abstract 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 241000233805 Phoenix Species 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 230000037303 wrinkles Effects 0.000 description 2
- 208000031481 Pathologic Constriction Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001815 facial effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 210000001215 vagina 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of Cantonese chicken feet. The production process comprises the following steps: (1) bleaching and coloring; (2) frying with oil: putting the colored chicken (duck) feet into an oil pot and frying; (3) boiling with water: putting the fried chicken (duck) feet into a stainless steel water tank and boiling; (4) immersing with sodium hydroxide: immersing the chicken (duck) feet with a sodium hydroxide solution with the concentration of 0.2 percent; (5) bleaching again; (6) washing and rinsing: washing the chicken (duck) feet for 24 hours through utilizing tap water which overflows at a tank bottom from bottom to top. The production process provided by the invention is simple and a production process is easy to grasp; the Cantonese chicken feet have attractive golden yellow surfaces, have no oil residue and foam, are not broken and have no undesirable odors including a soda flavor and the like.
Description
Technical field
The present invention relates to a kind of food processing method, especially a kind of processing technology of Cantonese chicken claw.
Background technology
The Cantonese chicken claw that chicken feet, duck claw make is Cantonese institute eating, all can't do without it in Cantonese early morning tea, feast.Phoenix
The few skin of pawl meat is many, and skin is rich in collagen protein, can reduce facial wrinkles, have beautification function, is particularly subject to women and welcomes.
Content of the invention
It is an object of the invention to provide a kind of processing technology of Cantonese chicken claw.
The processing technology of Cantonese chicken claw, comprises the steps of：
Making material
Edible peanut oil, freezes freshly-slaughtered poultry (duck) pawl, maltose, edible sunset flavochrome, hydrogen peroxide (concentration 50%), hydrogen-oxygen
Change sodium；
Major ingredient：Chicken claw (500g)
Flavoring agent：The each 10-15g of Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli 20-25 grain, anise, Flos Caryophylli, each 5-8g of Fructus Tsaoko,Herba Pelargonii Graveolentiss3-4, Guangdong
The each 5-8g of rice wine 20-25g, oil consumption 15-20g, vinegar, each 5-8g of white sugar, each 5-8g of salt, each 10-15g of seafood sauce, each 5-8g of soy sauce；
Operating process：
(1) bleaching colouring：Freshly-slaughtered poultry (duck) pawl is put in water vat and thaws, and is rinsed with circulating water；After defrosting, relay in cylinder
Water, the chicken thawed (duck) pawl is covered；Every 100-110 kilogram of chicken (duck) pawl is bleached 20～25 minutes for 200 grams with hydrogen peroxide；
Again chicken (duck) pawl after bleaching is drained the water and painted；Every 100-110 kilogram of chicken (duck) pawl and 1-1.5 kilogram of maltose, heat
Water 0.9-1 liter, the solution of appropriate sunset yellow composition mix, and make colouring uniform；
(2) fried：Upper lustful chicken (duck) pawl is put into frying in oil cauldron；Should be individual big according to chicken (duck) pawl when fried
Little and quantity of cooking number determining suitable oil temperature and deep-fat frying time；During every pot of fried double centner chicken (duck) pawl, with 180～
220 degree of prosperous fried system；When chicken (duck) pawl has just contacted prosperous oil, pasta bumping, subsequently tranquil, oil temperature also decreases；Chicken feet will
Explode to osteoderm layering, pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet, and the frying time is than chicken
Pawl is long, explode to skin harder；
(3) decocting in water：The chicken exploded (duck) pawl is put in people's rustless steel water vat and cooks；First with big fire, water is boiled, adjust afterwards
Small fire, keeps micro-boiling；Chicken feet boils 40-50 minute, and duck claw boils 60-70 minute；After cooked, remove swim in water surface the dregs of fat,
Foam；
(4) soaking with sodium hydroxide：Soak chicken (duck) pawl with the sodium hydroxide solution that concentration is 0.2%, so that liquid level just will
Pawl covers；Soak time should be adjusted flexibly according to temperature height and frying situation；
(5) bleach again：0.8 kilogram of hydrogen peroxide of every double centner chicken (duck) pawl, bleaching time 3～4 hours；Color
Do not reach preferable golden yellow yet；
(6) punching drift is from bottom to top overflowed from cylinder bottom using tap water, rinses chicken (duck) pawl 24 hours, removes the peroxide of residual
Change hydrogen and sodium hydroxide, remove the dregs of fat, foam simultaneously；Pull chicken and duck pawl out from cylinder, drain the water, pack；Put into anxious in freezer jelly.
Plus the purpose of hydrogen peroxide is oil stain, the spot removing chicken (duck) pawl surface, make chicken (duck) pawl any surface finish.
Pasta emits blue or green cigarette, but tranquiler, has rattling purposes during agitation.
Chicken feet will explode to osteoderm layering, and pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet,
The frying time is longer than chicken feet, explode to skin harder.
Typically need 3 hours about；The purpose of hydro-oxidation sodium be hydrolysis, soften chicken (duck) pawl in collagen protein so as to
Refreshing tender, water absorption increases, and improves output capacity.
The beneficial effect of the invention：
Present invention process simply produces, and process is easily mastered, and product Cantonese phoenix surface is in tempting golden yellow, no the dregs of fat, no
Foam, does not break and does not split, smell the abnormal flavour such as alkali-free taste.The few skin of chicken claw meat is many, and skin is rich in collagen protein, can reduce face wrinkle
Stricture of vagina, has beautification function, is particularly subject to women and welcomes.
Specific embodiment
Embodiment：
The processing technology of Cantonese chicken claw, comprises the steps of：
Making material
Edible peanut oil, freezes freshly-slaughtered poultry (duck) pawl, maltose, edible sunset flavochrome, hydrogen peroxide (concentration 50%), hydrogen-oxygen
Change sodium；
Major ingredient：Chicken claw (500g)
Flavoring agent：The each 10-15g of Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli 20-25 grain, anise, Flos Caryophylli, each 5-8g of Fructus Tsaoko,Herba Pelargonii Graveolentiss3-4, Guangdong
The each 5-8g of rice wine 20-25g, oil consumption 15-20g, vinegar, each 5-8g of white sugar, each 5-8g of salt, each 10-15g of seafood sauce, each 5-8g of soy sauce；
Operating process：
(1) bleaching colouring：Freshly-slaughtered poultry (duck) pawl is put in water vat and thaws, and is rinsed with circulating water；After defrosting, relay in cylinder
Water, the chicken thawed (duck) pawl is covered；Every 100-110 kilogram of chicken (duck) pawl is bleached 20～25 minutes for 200 grams with hydrogen peroxide；
Again chicken (duck) pawl after bleaching is drained the water and painted；Every 100-110 kilogram of chicken (duck) pawl and 1-1.5 kilogram of maltose, heat
Water 0.9-1 liter, the solution of appropriate sunset yellow composition mix, and make colouring uniform；
(2) fried：Upper lustful chicken (duck) pawl is put into frying in oil cauldron；Should be individual big according to chicken (duck) pawl when fried
Little and quantity of cooking number determining suitable oil temperature and deep-fat frying time；During every pot of fried double centner chicken (duck) pawl, with 180～
22 degree of prosperous fried system；When chicken (duck) pawl has just contacted prosperous oil, pasta bumping, subsequently tranquil, oil temperature also decreases；Chicken feet will explode
To osteoderm layering, pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet, and the frying time is than chicken feet
Long, explode to skin harder；
(3) decocting in water：The chicken exploded (duck) pawl is put in people's rustless steel water vat and cooks；First with big fire, water is boiled, adjust afterwards
Small fire, keeps micro-boiling；Chicken feet boils 40-50 minute, and duck claw boils 60-70 minute；After cooked, remove swim in water surface the dregs of fat,
Foam；
(4) soaking with sodium hydroxide：Soak chicken (duck) pawl with the sodium hydroxide solution that concentration is 0.2%, so that liquid level just will
Pawl covers；Soak time should be adjusted flexibly according to temperature height and frying situation；
(5) bleach again：0.8 kilogram of hydrogen peroxide of every double centner chicken (duck) pawl, bleaching time 3～4 hours；Color
Do not reach preferable golden yellow yet；
(6) punching drift is from bottom to top overflowed from cylinder bottom using tap water, rinses chicken (duck) pawl 24 hours, removes the mistake of residual
Hydrogen oxide and sodium hydroxide, remove the dregs of fat, foam simultaneously；Pull chicken and duck pawl out from cylinder, drain the water, pack；Put into anxious in freezer
Freeze.
Plus the purpose of hydrogen peroxide is oil stain, the spot removing chicken (duck) pawl surface, make chicken (duck) pawl any surface finish.
Pasta emits blue or green cigarette, but tranquiler, has rattling purposes during agitation.
Chicken feet will explode to osteoderm layering, and pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet,
The frying time is longer than chicken feet, explode to skin harder.
Typically need 3 hours about；The purpose of hydro-oxidation sodium be hydrolysis, soften chicken (duck) pawl in collagen protein so as to
Refreshing tender, water absorption increases, and improves output capacity.
Claims (5)
1. a kind of processing technology of Cantonese chicken claw, is characterized in that：Comprise the steps of：
Making material
Edible peanut oil, freezes freshly-slaughtered poultry (duck) pawl, maltose, edible sunset flavochrome, hydrogen peroxide (concentration 50%), hydroxide
Sodium；
Major ingredient：Chicken claw (500g)
Flavoring agent：The each 10-15g of Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, Pericarpium Zanthoxyli 20-25 grain, anise, Flos Caryophylli, each 5-8g of Fructus Tsaoko, Herba Pelargonii Graveolentiss 3-4, Guangdong rice wine
The each 5-8g of 20-25g, oil consumption 15-20g, vinegar, each 5-8g of white sugar, each 5-8g of salt, each 10-15g of seafood sauce, each 5-8g of soy sauce；
Operating process：
(1) bleaching colouring：Freshly-slaughtered poultry (duck) pawl is put in water vat and thaws, and is rinsed with circulating water；After defrosting, again discharge water in cylinder, will
Chicken (duck) pawl having thawed covers；Every 100-110 kilogram of chicken (duck) pawl is bleached 20～25 minutes for 200 grams with hydrogen peroxide；Again will
Chicken (duck) pawl after bleaching drains the water and is painted；Every 100-110 kilogram of chicken (duck) pawl and 1-1.5 kilogram of maltose, hot water
0.9-1 liter, the solution of appropriate sunset yellow composition mix, and make colouring uniform；
(2) fried：Upper lustful chicken (duck) pawl is put into frying in oil cauldron；When fried should according to the Individual Size of chicken (duck) pawl and
The number of quantity of cooking is determining suitable oil temperature and deep-fat frying time；During every pot of fried double centner chicken (duck) pawl, with 180～220 degree
Prosperous fried system；When chicken (duck) pawl has just contacted prosperous oil, pasta bumping, subsequently tranquil, oil temperature also decreases；Chicken feet will explode to skin
Bone is layered, and pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet, and the frying time is longer than chicken feet, explodes
To skin harder；
(3) decocting in water：The chicken exploded (duck) pawl is put in people's rustless steel water vat and cooks；First with big fire, water is boiled, turn fire down afterwards,
Keep micro-boiling；Chicken feet boils 40-50 minute, and duck claw boils 60-70 minute；After cooked, remove the dregs of fat, the foam swimming in water surface；
(4) soaking with sodium hydroxide：Soak chicken (duck) pawl with the sodium hydroxide solution that concentration is 0.2%, make liquid level just by pawl lid
Live；Soak time should be adjusted flexibly according to temperature height and frying situation；
(5) bleach again：0.8 kilogram of hydrogen peroxide of every double centner chicken (duck) pawl, bleaching time 3～4 hours；Color also reaches
Less than preferable golden yellow；
(6) punching drift is from bottom to top overflowed from cylinder bottom using tap water, rinses chicken (duck) pawl 24 hours, removes the peroxidating of residual
Hydrogen and sodium hydroxide, remove the dregs of fat, foam simultaneously；Pull chicken and duck pawl out from cylinder, drain the water, pack；Put into anxious in freezer jelly.
2. a kind of corn syrup according to claim 1 processing technique it is characterised in that：Plus the purpose of hydrogen peroxide is
Remove oil stain, the spot on chicken (duck) pawl surface, make chicken (duck) pawl any surface finish.
3. a kind of corn syrup according to claim 1 processing technique it is characterised in that：Pasta emits blue or green cigarette, but more flat
Quiet, there are rattling purposes during agitation.
4. a kind of corn syrup according to claim 1 processing technique it is characterised in that：Chicken feet will explode and divide to osteoderm
Layer, pawl heart meat color is turned white, different with remainder color；Duck claw is bigger than chicken feet, and the frying time is longer than chicken feet, explodes to skin
Till harder.
5. a kind of corn syrup according to claim 1 processing technique it is characterised in that：Typically need 3 hours about；Plus
The purpose of sodium hydroxide is hydrolysis, softens the collagen protein in chicken (duck) pawl so as to feel well tender, water absorption increases, and improves output capacity.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809152.5A CN106418237A (en) | 2016-08-29 | 2016-08-29 | Production process of Cantonese chicken feet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610809152.5A CN106418237A (en) | 2016-08-29 | 2016-08-29 | Production process of Cantonese chicken feet |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418237A true CN106418237A (en) | 2017-02-22 |
Family
ID=58164510
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610809152.5A Pending CN106418237A (en) | 2016-08-29 | 2016-08-29 | Production process of Cantonese chicken feet |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418237A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669869A (en) * | 2022-10-31 | 2023-02-03 | 四川白家阿宽食品产业股份有限公司 | Convenient self-heating tiger skin chicken claw and preparation method thereof |
-
2016
- 2016-08-29 CN CN201610809152.5A patent/CN106418237A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669869A (en) * | 2022-10-31 | 2023-02-03 | 四川白家阿宽食品产业股份有限公司 | Convenient self-heating tiger skin chicken claw and preparation method thereof |
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|---|---|---|---|
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| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170222 |
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| WD01 | Invention patent application deemed withdrawn after publication |