CN106465858A - A kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water - Google Patents
A kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water Download PDFInfo
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- CN106465858A CN106465858A CN201610823662.8A CN201610823662A CN106465858A CN 106465858 A CN106465858 A CN 106465858A CN 201610823662 A CN201610823662 A CN 201610823662A CN 106465858 A CN106465858 A CN 106465858A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 99
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 241000685179 Chuanminshen Species 0.000 title claims abstract description 22
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 12
- 150000002367 halogens Chemical class 0.000 claims abstract description 12
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 20
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 12
- 235000021110 pickles Nutrition 0.000 claims description 8
- 241000276489 Merlangius merlangus Species 0.000 claims description 5
- 235000019504 cigarettes Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 claims description 3
- 102100037204 Sal-like protein 1 Human genes 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 2
- 238000005516 engineering process Methods 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 210000000952 spleen Anatomy 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 210000004204 blood vessel Anatomy 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 210000003491 skin Anatomy 0.000 description 3
- 210000000981 epithelium Anatomy 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002567 Capsicum annuum Nutrition 0.000 description 1
- 241000685176 Chuanminshen violaceum Species 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000125183 Crithmum maritimum Species 0.000 description 1
- 102000016942 Elastin Human genes 0.000 description 1
- 108010014258 Elastin Proteins 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000005856 Lyophyllum decastes Species 0.000 description 1
- 235000013194 Lyophyllum decastes Nutrition 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000000571 coke Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006735 deficit Effects 0.000 description 1
- 235000018927 edible plant Nutrition 0.000 description 1
- 229920002549 elastin Polymers 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to food technology field, the preparation method of more particularly to a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water.Its preparation method is：Chicken wing will be freezed thaw, the surface being applied to chicken wing with Radix Chuanminshen powder after Sal, cooking wine are mixed is pickled；Edible oil put into by frying pan, puts into the chicken wing pickled, turns, and puts in halogen pot, add flavouring agent, heated sealed, make and pull cool packaging of drying in the air out after covering pot cover heating, prepared pot-stewed chicken wing.The pot-stewed chicken wing that the present invention is obtained is in good taste, and heat is low, nutritious, has no toxic side effect, it is convenient to buy, it is adaptable to any occasion, any crowd, the nutritional labeling remaining chicken wing itself without water is allowed to not run off instant, and simplify processing technology, save water energy, heat energy, reduces cost.
Description
Technical field
The present invention relates to food technology field, the preparation of more particularly to a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water
Method.
Background technology
Chicken wing is commonly called as Chicken Wings, is one of the freshest and the tenderest good to eat position of whole chicken body, is common in plurality of dishes or snack
In.Common such as coke chicken wing etc..According to demand, chicken wing is further divided into the apex of the wing, in wing, fin root 3 part.Chicken wing contains volume can
The one-tenth collagen of strong blood vessel and skin and elastin laminin etc., have much effect for blood vessel, skin and internal organs, have warming middle-JIAO QI invigorating,
Mend essence and add the effects such as marrow, strong waist stomach invigorating.In wing, contained substantial amounts of vitamin A, exceeds well over Capsicum annuum L..To vision, growth, epithelium group
Knit and the growth promoter of the growth of skeleton, the generation of sperm and fetus is all necessary.The equal edible of population, is especially suitable for
Old people and child, cold, fever, endogenous fire are partially prosperous, the people of phlegm-damp weighting；
Chicken wing as kind modal in western fast food, how based on fried, but excessive edible oil fried chicken wing, can lead to
Amount takes in fat, the especially risk of trans fats.And the chicken wing of decocting in water, because its mouthfeel is boring, and part during decocting in water
Nutritional labeling flows in water and discards, and is formed and wastes, so being not easy to by well-established greatly, and processing technology is loaded down with trivial details, causes heat
Energy, a large amount of wastes of water energy, increase production cost.
The about moisture containing 75 % in chicken wing, forms by Free water, with reference to water and water of constitution, in these moisture and muscle
The interaction between component such as protein, decide the moisture of muscle and meat productss, are waterpower, texture characteristic, gel characteristic, breast
Change characteristic etc..Take certain processing technique, effectively utilizes muscle moisture itself, is just that the pot-stewed chicken wing product without water provides
Basis.Effective precipitation based on chicken wing moisture itself and airtight preservation, the present invention have developed a kind of Radix Chuanminshen without water
The preparation method of the pot-stewed chicken wing of local flavor.
Radix Chuanminshen is the dry root of samphire Radix Chuanminshen (ChuanminshenviolaceumShenetShan) Chuanminshen violaceum Sheh et Shan.
Sweet in the mouth, slight bitter；Cool in nature, it is time-honored medicinal and edible plant, there is nourishing YIN and clearing away lung-heat, spleen invigorating helps fortune etc. to act on, and is usually used in heat
Sick impairment of YIN, xeropulmonary cough, spleen eating less, weak after being ill.
Content of the invention
It is an object of the invention to provide a kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water, this pot-stewed chicken wing battalion
Foster, healthy, especially to strong blood vessel, nourishes rough skin, nourishing YIN and clearing away lung-heat, spleen invigorating helps mode to have good effect, and stew in soy sauce mistake
, without water, local flavor is more preferable, and processing technology simplifies, and saves heat energy, water energy, reduces cost for journey.Using advantages of nontoxic raw materials pair
Effect, heat is low, in good taste, is easy to carry and eats it is adaptable to any occasion, is easy to any age bracket audient and takes.
For this reason, technical scheme is as follows：
A kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water, comprises the following steps：
1) the dirty water thawing of temperature controlled environment that chicken wing is at 10 ~ 14 DEG C will be freezed, when chicken wing central temperature is 0 DEG C, pull out,
Clean up；
2) by Sal, cooking wine and account for chicken wing weight 5 ~ 15 % Radix Chuanminshen powder mix homogeneously after, be applied to the table of chicken wing one by one
Face is pickled, and every 2 h stir 1 time, and 5 ~ 8 DEG C of temperature is pickled 30 ~ 60 min, obtained chicken wing and the juice pickled；
3) frying pan heating, puts into edible oil, is slightly moderately heated to give birth to cigarette, puts into step 2) in the chicken wing pickled, use slice
Turn, cover pot cover heating, to chicken wing surface whiting and the bottom of a pan have juice to ooze out when, cease fire；
4) by step 3) chicken wing fried and juice and step 2) in pickle the juice oozing out during chicken wing and put in halogen pot in the lump,
It is simultaneously introduced flavouring agent, covers pot cover sealing, after 10 ~ 30min is heated in big fire, turn fire down, maintain 80 ~ 100 DEG C in pot, stew in soy sauce
10~30 min；
5) by step 4) the good chicken wing of stew in soy sauce pulls out from halogen pot, airing to 0 ~ 15 DEG C, vacuum packaging, prepared pot-stewed chicken wing.
Described chicken wing include chicken arm, in chicken wing, chicken wing root.
Preferably, step 2) described in salting period be 45 min.
Step 4) described in flavouring agent be Rhizoma Zingiberis Recenss, Sal, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Capsici, anistree, Fructus Amomi, one of Herba Pelargonii Graveolentiss
Or it is several.
Step 4) described in the consumption of flavouring agent account for chicken wing consumption and be：Rhizoma Zingiberis Recenss 5 ~ 10 %, Sal 1 ~ 5 %, Pericarpium Zanthoxyli 0.1 ~ 1
%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0 ~ 0.5 %, Fructus Capsici 0.5 ~ 2 %, anistree 0 ~ 0.5 %, Fructus Amomi 0.2 ~ 2 %, Herba Pelargonii Graveolentiss 0.1 ~ 1 %.
It is an advantage of the invention that：
1）, with the chicken wing of daily often to eat as raw material, the healthy method processing boiled using halogen is so that product pot-stewed chicken wing mouth for the present invention
Ganfeng is rich, has warming middle-JIAO QI invigorating, benefit essence adds the effects such as marrow, strong waist stomach invigorating, the growth to vision, growth, epithelial tissue and skeleton
There is facilitation, each age group crowd being suitable for including old man, child eats；
2）The Radix Chuanminshen that the present invention adds during stew in soy sauce is integration of edible and medicinal herbs crop, has nourishing YIN and clearing away lung-heat, and spleen invigorating helps fortune etc. to make
With；
3）The present invention, using the moisture only utilizing chicken wing itself without water marinating method, not only remains the battalion of chicken wing itself
Form and point be allowed to not run off, and simplify processing technology, save water energy, heat energy, reduces cost.
4）It is convenient that the Radix Chuanminshen local flavor pot-stewed chicken wing without water that the present invention is obtained is bought, and easy to carry, instant is fitted
For any occasion, any crowd；
5）In preparation process, physico chemical factor is easily controllable, production technology specification, and with short production cycle, product quality is stable, yield
Height, low to Preparation equipment and site requirements, be easy to industrialized production, and not season controlled.
Specific embodiment
The specific embodiment of form by the following examples, is described in further detail to the above of the present invention.But
This scope being interpreted as the above-mentioned theme of the present invention should not be only limitted to following examples.All substantially done based on the technology of the present invention
Any simple modification, equivalent variations and modification belong to the scope of the present invention.
Embodiment 1
1) by frost chicken wing in 10 DEG C of the dirty water thawing of temperature controlled environment, when chicken wing central temperature is 0 DEG C, pull out, cleaning
Totally；
2) by Sal, cooking wine and account for chicken wing weight 5 % Radix Chuanminshen powder mix homogeneously after, be applied to the surface of chicken wing one by one
Pickle, every 2 h stir 1 time, 5 DEG C of temperature is pickled 30 min, obtained chicken wing and the juice pickled；
3) frying pan heating, puts into edible oil, is slightly moderately heated to give birth to cigarette, puts into step 2) in the chicken wing pickled, use slice
Turn, cover pot cover heating, to chicken wing surface whiting and the bottom of a pan have juice to ooze out when, cease fire；
4) by step 3) chicken wing fried and juice and step 2) in pickle the juice oozing out during chicken wing and put in halogen pot in the lump,
It is simultaneously introduced Rhizoma Zingiberis Recenss 7 %, Sal 3 %, Pericarpium Zanthoxyli 0.5 %, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2 %, Fructus Capsici 1 %, anistree 0.2 %, Fructus Amomi 1 %, fragrant
Leaf 0.5 %, covers pot cover sealing, after big fire heating 10min, turns fire down, maintain 80 DEG C in pot, stew in soy sauce 10 min；
5) by step 4) the good chicken wing of stew in soy sauce pulls out from halogen pot, airing to 0 DEG C, vacuum packaging, prepared pot-stewed chicken wing.
Embodiment 2
1) by frost chicken wing root in 14 DEG C of the dirty water thawing of temperature controlled environment, when chicken wing central temperature is 0 DEG C, pull out, clearly
Wash clean；
2) by Sal, cooking wine and account for chicken wing weight 15 % Radix Chuanminshen powder mix homogeneously after, be applied to the surface of chicken wing one by one
Pickle, every 2 h stir 1 time, 8 DEG C of temperature is pickled 60 min, obtained chicken wing and the juice pickled；
3) frying pan heating, puts into edible oil, is slightly moderately heated to give birth to cigarette, puts into step 2) in the chicken wing pickled, use slice
Turn, cover pot cover heating, to chicken wing surface whiting and the bottom of a pan have juice to ooze out when, cease fire；
4) by step 3) chicken wing fried and juice and step 2) in pickle the juice oozing out during chicken wing and put in halogen pot in the lump,
It is simultaneously introduced Rhizoma Zingiberis Recenss 10 %, Sal 5 %, Pericarpium Zanthoxyli 1 %, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.5 %, Fructus Capsici 2 %, anistree 0.5 %, Fructus Amomi 2 %, Herba Pelargonii Graveolentiss
1 %, covers pot cover sealing, after big fire heating 30min, turns fire down, maintain 100 DEG C in pot, stew in soy sauce 30 min；
5) by step 4) the good chicken wing of stew in soy sauce pulls out from halogen pot, airing to 15 DEG C, vacuum packaging, prepared pot-stewed chicken wing.
Embodiment 3
1) by the dirty water thawing of temperature controlled environment at 12 DEG C in frost chicken wing, when chicken wing central temperature is 0 DEG C, pull out, clearly
Wash clean；
2) by Sal, cooking wine and account for chicken wing weight 10 % Radix Chuanminshen powder mix homogeneously after, be applied to the surface of chicken wing one by one
Pickle, every 2 h stir 1 time, 7 DEG C of temperature is pickled 45 min, obtained chicken wing and the juice pickled；
3) frying pan heating, puts into edible oil, is slightly moderately heated to give birth to cigarette, puts into step 2) in the chicken wing pickled, use slice
Turn, cover pot cover heating, to chicken wing surface whiting and the bottom of a pan have juice to ooze out when, cease fire；
4) by step 3) chicken wing fried and juice and step 2) in pickle the juice oozing out during chicken wing and put in halogen pot in the lump,
It is simultaneously introduced Rhizoma Zingiberis Recenss 5 %, Sal 1 %, Pericarpium Zanthoxyli 0.1 %, Fructus Capsici 0.5 %, Fructus Amomi 0.2 %, Herba Pelargonii Graveolentiss 0.1 %, cover pot cover
Sealing, after big fire heating 20min, turns fire down, maintains 90 DEG C in pot, stew in soy sauce 20 min；
5) by step 4) the good chicken wing of stew in soy sauce pulls out from halogen pot, airing to 10 DEG C, vacuum packaging, prepared pot-stewed chicken wing.
Claims (5)
1. a kind of preparation method of the Radix Chuanminshen local flavor pot-stewed chicken wing without water is it is characterised in that comprise the following steps：
1) the dirty water thawing of temperature controlled environment that chicken wing is at 10 ~ 14 DEG C will be freezed, when chicken wing central temperature is 0 DEG C, pull out,
Clean up；
2) by Sal, cooking wine and account for chicken wing weight 5 ~ 15 % Radix Chuanminshen powder mix homogeneously after, be applied to the table of chicken wing one by one
Face is pickled, and every 2 h stir 1 time, and 5 ~ 8 DEG C of temperature is pickled 30 ~ 60 min, obtained chicken wing and the juice pickled；
3) frying pan heating, puts into edible oil, is slightly moderately heated to give birth to cigarette, puts into step 2) in the chicken wing pickled, use slice
Turn, cover pot cover heating, to chicken wing surface whiting and the bottom of a pan have juice to ooze out when, cease fire；
4) by step 3) chicken wing fried and juice and step 2) in pickle the juice oozing out during chicken wing and put in halogen pot in the lump,
It is simultaneously introduced flavouring agent, covers pot cover sealing, after 10 ~ 30min is heated in big fire, turn fire down, maintain 80 ~ 100 DEG C in pot, stew in soy sauce
10~30 min；
5) by step 4) the good chicken wing of stew in soy sauce pulls out from halogen pot, airing to 0 ~ 15 DEG C, vacuum packaging, prepared pot-stewed chicken wing.
2. a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water according to claim 1 preparation method it is characterised in that
Described chicken wing include chicken arm, in chicken wing, chicken wing root.
3. a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water according to claim 1 preparation method it is characterised in that
Step 2) described in salting period be 45 min.
4. a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water according to claim 1 preparation method it is characterised in that
Step 4) described in flavouring agent be Rhizoma Zingiberis Recenss, Sal, Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Capsici, anistree, Fructus Amomi, one or more of Herba Pelargonii Graveolentiss.
5. a kind of Radix Chuanminshen local flavor pot-stewed chicken wing without water according to claim 1 preparation method it is characterised in that
Step 4) described in the consumption of flavouring agent account for chicken wing consumption and be：Rhizoma Zingiberis Recenss 5 ~ 10 %, Sal 1 ~ 5 %, Pericarpium Zanthoxyli 0.1 ~ 1 %, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0
~ 0.5 %, Fructus Capsici 0.5 ~ 2 %, anistree 0 ~ 0.5 %, Fructus Amomi 0.2 ~ 2 %, Herba Pelargonii Graveolentiss 0.1 ~ 1 %.
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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 (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719888A (en) * | 2013-12-12 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Water-free preparation method of stewed meat |
| CN105077313A (en) * | 2014-05-06 | 2015-11-25 | 陈欢 | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard |
-
2016
- 2016-09-15 CN CN201610823662.8A patent/CN106465858A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719888A (en) * | 2013-12-12 | 2014-04-16 | 中国农业科学院农产品加工研究所 | Water-free preparation method of stewed meat |
| CN105077313A (en) * | 2014-05-06 | 2015-11-25 | 陈欢 | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard |
Non-Patent Citations (1)
| Title |
|---|
| 王林，等: "休闲即食川明参风味卤鸡翅尖加工工艺研究", 《中国调味品》 * |
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 |
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