CN107156681A - One kind is without spicy tiger fur chicken claw of first and preparation method thereof - Google Patents
One kind is without spicy tiger fur chicken claw of first and preparation method thereof Download PDFInfo
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- CN107156681A CN107156681A CN201710418810.2A CN201710418810A CN107156681A CN 107156681 A CN107156681 A CN 107156681A CN 201710418810 A CN201710418810 A CN 201710418810A CN 107156681 A CN107156681 A CN 107156681A
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- soy sauce
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C21/00—Processing poultry
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
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Abstract
The invention discloses one kind without spicy tiger fur chicken claw of first and preparation method thereof, belong to food processing field.The present invention provide without the spicy tiger fur chicken claw preparation method of first include sorting, thaw, cut first, pickle, fried, microwave treatment, stew in soy sauce, draining, vacuum packaging, the link such as sterilization, code requirement of the present invention cuts Party A's method and can make the leakage of chicken claw toenail to cut rate low, outward appearance is more good-looking, substantially reduces the situation that toenail damages packaging bag；By this technique productions without the spicy inclined dark reddish brown of tiger fur chicken claw golden yellow color of first, meat consolidation, tiger fur image, the spicy deliciousness of taste.
Description
Technical field
The present invention relates to food processing field, and in particular to one kind is without spicy tiger fur chicken claw of first and preparation method thereof.
Technical background
Chicken claw is also known as the chicken palm, chicken feet, phoenix foot etc..It is one of classical Han nationality's snack, there is making in Sichuan cuisine, Guangdong dishes.
Many skins, muscle, colloid are enriched.It is usually used in boiling soup, is also suitable for halogen, sauce, common leisure snacks such as pot-stewed fowl chicken claw, paste flavor chicken claw, tiger
Skin chicken claw, Salt roasted chicken pawl, Chicken Feet with Pickled Peppers are all as raw material.Wherein, the tiger fur chicken claw made by raw material of chicken claw is one of color
The various Han nationality's name meat and fish dishes of fragrance, belongs to Guangdong dishes system.Its skin shortcake meat tenderness, full color is especially tempting, be delicious the daily life of a family under
Wine pickles.
In the daily life of a family makes, it is contemplated that to the sense organ of chicken feet, the first of chicken feet is cut sometimes.However, in industrialization
In product, manufacturing enterprise because the ignorance of influence of the toenail to sense organ is retained to chicken feet and there is no mechanized equipment to cut first at present and
The problem of being difficult to overcome leakage to cut, be difficult to remove the scabbing cut and not paying attention to cuts first this technique.We are making spicy tiger fur
Find to cut in chicken claw first whether and cut first technique and there is problems with：（1）Chicken feet comprising toenail in Vacuum packing processes,
Toenail easily scratches and even scratches packaging bag so that the risk increase of guaranteeing the quality of product；（2）Through judging investigation, the people for having 80% thinks
There is toenail to have harmful effect to edible, wherein, the people for accounting for sum 50% thinks have toenail to have larger harmful effect to edible；（3）Chicken
Pawl toe nail scissors first technique is only suitable for manual operations at present, but manual operations is difficult to overcome leakage to cut, is difficult to remove the scabbing cut.Together
When, it has been found that spicy tiger fur chicken claw is in manufacturing process, it is easy to the problem of tiger fur is not enough molded, carnification is rotten occur.
To solve sense organ and food-safety problem, this method spy in the technique of spicy tiger fur chicken claw, which adds, cuts first and rolling
The technique of axle sieve screening, and above mentioned problem is solved by the first technique of cutting of constituting criterion.Moreover, roller picker is also effectively by one
A little Calusena lansium being entrained in chicken feet are removed clean.In addition, be found through experiments that, the consolidation of tiger fur shaping and meat taste with it is soft
It is rotten all extremely related to halogen soup temperature and stew in soy sauce time.The extremely difficult reduction of halogen soup temperature, excessive temperature is put into chicken feet and tiger fur is molded
It can be had undesirable effect with the sense of meat consolidation, it is too low, cooling is taken longer for, while can also be impacted to tasty.China
Number of patent application CN201610517839.1 discloses a kind of spicy tiger fur chicken claw and preparation method, and this method stew in soy sauce time is 36
~ 48h, halogen soup temperature is -5 ~ 5 DEG C.The halogen soup temperature is too low, and that chicken feet can be caused to be difficult to is tasty, and the long stew in soy sauce time both dropped
Low production efficiency can also cause meat partially soft rotten.The method that the present invention is provided reasonably solves tiger fur chicken claw tiger fur and is difficult into
Type, it is tasty it is not deep, the problem of carnification is rotten.By the method preparation of the invention provided without the spicy tiger fur chicken claw golden yellow color of first
Inclined dark reddish brown, meat consolidation, the spicy deliciousness of taste, no first is safer more to be trusted.
The content of the invention
The purpose of the present invention is to give people to provide one kind without spicy tiger fur chicken claw of first and preparation method thereof.
The technical solution adopted by the present invention is as follows：
A kind of preparation method without the spicy tiger fur chicken claw of first, it is characterised in that comprise the steps of：
（1）Sorting, thaw, cut first：Blue or green, the chicken feet with handle from health, without blood cake, without the stasis of blood, chicken feet uses flowing water or defrosting pond
In fully thaw, and carry out using artificial mode cutting first；
（2）Knead-salting：Chicken feet is put into tumbler, tumbler is poured into after preserved materials are fully mixed and carries out tumbling, tumbling
Pour into the stainless steel cylinder with small opening, wait fried afterwards；
（3）It is draining, fried：The chicken feet for pickling completion is drained, then carries out fried to ripe, fried pull out drains 10-60s,
In once feeding intake, the mass ratio of chicken feet and oil is 1: 2-3；
（4）Soak stew in soy sauce：The chicken feet for draining oil is direct plungeed into industrial microwave machine in 80-100 DEG C, 2450M hertz of wavelength
Under conditions of microwave treatment 2-3 minutes, taking-up placed into the halogen soup of cooling, stew in soy sauce is soaked in freezer, during immersion stew in soy sauce
Between be 12-20 h, immersion before halogen soup temperature be less than 50 DEG C；
（5）Packaging sterilization：The good chicken feet of stew in soy sauce is pulled out to the water for draining surface, then packed on request, in 121 DEG C of bars after packaging
15-30 min under the conditions of 11-20 min or 115 DEG C are sterilized under part.
The described preparation method without the spicy tiger fur chicken claw of first, it is characterised in that：Step（1）Described sorting, thaw, cut
The concrete operations of first are as follows：
（1）Thaw：Chicken feet is placed in more than the h of defrosting pond naturally to thaw 6 or thawed through natural flowing water untill center is thawed；
（2）Cut first：By the chicken feet airing after defrosting on platform, tiltedly cut off toenail from the chicken feet back side, cut after first, meat surface without
Toenail is remained, and no toe is wiped out；
（3）Sieving：The chicken feet after first will be cut to sieve through roller picker, the screen size of roller picker is（8-15）mm×（40-60）
Mm, chicken feet thickness is individual layer chicken feet height；
（4）Check：Sift out the communicated band of chicken feet to be transported into frame of plastic, choose on a moving belt that leakage is cut and have a residual toenail
Chicken feet, puts back to cut and carries out returning and cutting after first platform；
（5）Refrigeration：Underproof chicken feet is chosen on inspection is reentered into refrigeration in freezer.
The described preparation method without the spicy tiger fur chicken claw of first, it is characterised in that step（2）The parameter of the curing process
Tumbling 10min-6 h are set to, tumbling mode is tumbling-standing alternate ring method tumbling.
The described preparation method without the spicy tiger fur chicken claw of first, it is characterised in that：Step（2）It is every during described knead-salting
Preserved materials used in 100 mass parts chicken feets are obtained by mixing by following component raw material：Yellow rice wine 2-5, dark soy sauce 1-4, honey 2-5.
The described preparation method without the spicy tiger fur chicken claw of first, it is characterised in that：Step（4）It is every during described immersion stew in soy sauce
Halogen soup used in 100 mass parts chicken feets is cooked by the component raw material of following masses part to be formed：
Soybean oil 16-24, Chinese prickly ash 1-4, capsicum 2-5, edible salt 6-10, light soy sauce 2-6, chickens' extract 4-8, white granulated sugar 2-
6, spice 2-6, flavoring essence 20-40, water 300.
The described preparation method without the spicy tiger fur chicken claw of first, it is characterised in that：The preparation method of the halogen soup include with
Lower two steps：
（1）Refine chilli oil：Soybean oil 16-24, Chinese prickly ash 1-4, capsicum 2-5 are weighed by mass parts, then heating soy oil makes heating
To 140-150 DEG C, Chinese prickly ash is being added, is turning down between the intensity of a fire keeps the temperature at 120-130 DEG C and endures 3-5min, it is peppery adding
Green pepper continues to endure 2-4min, Guan Huo, obtains chilli oil；
（2）Boil halogen soup：Edible salt 6-10, light soy sauce 2-6, chickens' extract 4-8, white granulated sugar 2-6, spice are weighed by mass parts
2-6, flavoring essence 20-40, water 300；Then inject water into jacketed pan, and be put into spice bag, be heated to protect after boiling
Hold after micro-boiling 1-3h, obtained chilli oil and the edible salt weighed, light soy sauce, chickens' extract, white granulated sugar, spice and flavoring essence are added
Enter in pot, then small fire cooks 10min-1h, stops heating, takes out, and is put into chilling room cooling, you can.
Using made from preparation method of the present invention without the spicy tiger fur chicken claw of first without the spicy tiger fur chicken claw of first.
The effect of the present invention
1st, the present invention adds specific cut first and roller picker screening two in the common process that spicy tiger fur chicken claw makes
Technique, and the problem of toenail leakage in the prior art is cut, the scabbing cut is difficult to remove is solved by the first technique of cutting of constituting criterion,
And the Calusena lansium removing that some are also effectively entrained in chicken feet by roller picker is clean.Effectively the chicken feet with toenail is overcome to exist
Easily scratched in Vacuum packing processes and even scratch packaging bag, the risk for causing the shelf-life to decline so that the risk of guaranteeing the quality of product
Increase, outward appearance is more attractive, more good-looking with the product appearance produced without first chicken claw, more comfortable, and the possibility of packaging is destroyed because of toenail
Property is substantially reduced.
2nd, preparation method of the invention, the stew in soy sauce time is short, and tasty fast, and operating efficiency is high, and this technique is after chicken feet is fried
Microwave treatment a few minutes in microwave equipment are put it into, stew in soy sauce are then soaked in halogen soup is put into, the stew in soy sauce tasty time is by original
36-48h foreshorten to 12-20h, substantially increase operating efficiency, and tasty effect is good；
3rd, the method that provides of the present invention prepare without the spicy inclined dark reddish brown of tiger fur chicken claw golden yellow color of first, meat consolidation, taste is spicy
Deliciousness, no first is safer more to be trusted.During the inventive method stew in soy sauce, it is placed in freezer and cools after first halogen soup is made, then will
Chicken feet after microwave treatment is put into halogen soup soaks stew in soy sauce in freezer, be effectively guaranteed stew in soy sauce immersion when temperature only
Height, only low, substantially between 10-50 DEG C, such temperature can ensure that chicken feet is molded and meat consolidation sense to tiger fur
The need for, and meat consolidation overcomes the problem of carnification is rotten.Using the spicy tiger fur chicken claw produced without first chicken claw as raw material, because special
Formula and technology controlling and process, the obtained golden yellow inclined dark reddish brown of product color, meat consolidation, tiger fur image, the spicy deliciousness of taste.
Embodiment
The present invention is described in further detail with reference to embodiment：
Embodiment：
Sorting, defrosting：Select health, without blood cake, without stasis of blood green grass or young crops, with handle, specification is the chicken feet 180kg of 35-45g/, is fallen
Enter the pond that thaws, place 8h, until blocking chicken feet center thaws completely.Take out, installed, simply drained away the water with frame of plastic, drip
The min of water about 15 can carry out cutting first；
Cut first：By the chicken feet airing after defrosting on platform, toenail is tiltedly cut off from the chicken feet back side, is cut after first, meat surface is without toe
First is remained, and no toe is wiped out；Chicken feet after first will be cut to sieve through roller picker, the screen size of roller picker is 10mm × 50mm, chicken
Pawl thickness is individual layer chicken feet height；Sift out the communicated band of chicken feet to be transported into frame of plastic, choose on a moving belt that leakage is cut and have
The chicken feet of toenail is remained, puts back to cut and carries out returning and cutting after first platform；It will cut after the chicken feet after first pulls in freezer storage 2h and pickled；
Dispensing：By raw material（Chicken feet 150kg）；Preserved materials（Yellow rice wine 3kg, makes soy sauce（Dark soy sauce）2kg, honey 3kg）；Chilli oil（Greatly
Soya-bean oil 20kg, Chinese prickly ash 3kg, capsicum 3kg）；Halogen soup（Edible salt 8kg, makes soy sauce（Light soy sauce）4kg, chickens' extract 5kg, white granulated sugar 5kg,
Spice 5kg, flavoring essence 30kg）, water 300kg mode pickled respectively after the completion of dispensing, dispensing, refine chilli oil,
The operations such as halogen soup cooking.
Refine chilli oil：Heating soy oil is allowed to be warming up to 140 DEG C, adds Chinese prickly ash, turns the intensity of a fire down and keep the temperature at 120-
5min is endured between 130 DEG C, capsicum is added and continues to endure 3min, close the halogen soups to be added such as fire；
Boil halogen soup：Water is injected in jacketed pan, spice bag is put into, is heated to after boiling keep micro-boiling, cooks 1h, add red
Oil, edible salt, make soy sauce（Light soy sauce）, chickens' extract, white granulated sugar, spice and flavoring essence, then boil 30min, take out, be put into cooling
Between cool down.
Pickle：Chicken feet is put into tumbler, tumbler is poured into after preserved materials are fully mixed and carries out tumbling, tumbling parameter
To roll 15min, stopping 45min, tumbling --- stand alternate cycles and carry out pouring into after 4h in the stainless steel cylinder with small opening altogether, wait oil
It is fried；
It is draining, fried：When halogen soup is cooled to below 50 DEG C, by the chicken feet draining for pickling completion to not dripping, oil temperature liter is waited
To 175 DEG C, by chicken feet input carry out it is fried, it is fried after slightly drain 30s, then direct plunge into microwave treatment 3-5 in microwave equipment
Minute, after taking-up in the halogen soup of input cooling；Chicken feet is fed intake every time for 25kg, and frying oils are 100kg；
Soak stew in soy sauce：The chicken feet that oil will be drained direct plunges into industrial microwave machine microwave treatment 2 minutes under the conditions of 80 DEG C, takes
In the halogen soup for going out to place into cooling, halogen soup temperature is 44 DEG C before immersion, and stew in soy sauce is soaked in freezer, and the immersion stew in soy sauce time is 16
h；
Draining：Chicken feet after stew in soy sauce is terminated pulls draining 1h out；
Vacuum packaging and sterilization：Packed using automatic packaging line, sterilize 20 min after the completion of packaging under the conditions of 121 DEG C.
Claims (7)
1. a kind of preparation method without the spicy tiger fur chicken claw of first, it is characterised in that comprise the steps of：
（1）Sorting, thaw, cut first：Blue or green, the chicken feet with handle from health, without blood cake, without the stasis of blood, chicken feet uses flowing water or defrosting pond
In fully thaw, and carry out using artificial mode cutting first；
（2）Knead-salting：Chicken feet is put into tumbler, tumbler is poured into after preserved materials are fully mixed and carries out tumbling, tumbling
Pour into the stainless steel cylinder with small opening, wait fried afterwards；
（3）It is draining, fried：The chicken feet for pickling completion is drained, then carries out fried to ripe, fried pull out drains 10-60s,
In once feeding intake, the mass ratio of chicken feet and oil is 1: 2-3；
（4）Soak stew in soy sauce：The chicken feet that oil will be drained direct plunges into industrial microwave machine the microwave treatment under the conditions of 80-100 DEG C
2-3 minutes, taking-up was placed into the halogen soup of cooling, and stew in soy sauce is soaked in freezer, and the immersion stew in soy sauce time is 12-20 h, immersion
The temperature of preceding halogen soup is less than 50 DEG C；
（5）Packaging sterilization：The good chicken feet of stew in soy sauce is pulled out to the water for draining surface, then packed on request, in 121 DEG C of bars after packaging
15-30 min under the conditions of 11-20 min or 115 DEG C are sterilized under part.
2. the preparation method according to claim 1 without the spicy tiger fur chicken claw of first, it is characterised in that：Step（1）Described
Sorting, the concrete operations for first of thawing, cut are as follows：
（1）Thaw：Chicken feet is placed in more than defrosting pond naturally to thaw 6h or thawed through natural flowing water untill center is thawed；
（2）Cut first：By the chicken feet airing after defrosting on platform, tiltedly cut off toenail from the chicken feet back side, cut after first, meat surface without
Toenail is remained, and no toe is wiped out；
（3）Sieving：The chicken feet after first will be cut to sieve through roller picker, the screen size of roller picker is（8-15）mm×（40-60）
Mm, chicken feet thickness is individual layer chicken feet height；
（4）Check：Sift out the communicated band of chicken feet to be transported into frame of plastic, choose on a moving belt that leakage is cut and have a residual toenail
Chicken feet, puts back to cut and carries out returning and cutting after first platform；
（5）Refrigeration：Underproof chicken feet is chosen on inspection is reentered into refrigeration in freezer.
3. the preparation method according to claim 1 without the spicy tiger fur chicken claw of first, it is characterised in that step（2）It is described to salt down
The parameter of process processed is set to tumbling 10min-6 h, and tumbling mode is tumbling-standing alternate ring method tumbling.
4. the preparation method according to claim 1 without the spicy tiger fur chicken claw of first, it is characterised in that：Step（2）Described
Preserved materials during knead-salting used in every 100 mass parts chicken feet are obtained by mixing by following component raw material：Yellow rice wine 2-5, dark soy sauce
1-4, honey 2-5.
5. the preparation method according to claim 1 without the spicy tiger fur chicken claw of first, it is characterised in that：Step（4）Described
Halogen soup during immersion stew in soy sauce used in every 100 mass parts chicken feet is cooked by the component raw material of following masses part to be formed：
Soybean oil 16-24, Chinese prickly ash 1-4, capsicum 2-5, edible salt 6-10, light soy sauce 2-6, chickens' extract 4-8, white granulated sugar 2-
6, spice 2-6, flavoring essence 20-40, water 300.
6. the preparation method according to claim 5 without the spicy tiger fur chicken claw of first, it is characterised in that：The preparation of the halogen soup
Method includes following two steps：
（1）Refine chilli oil：Soybean oil 16-24, Chinese prickly ash 1-4, capsicum 2-5 are weighed by mass parts, then heating soy oil makes heating
To 140-150 DEG C, Chinese prickly ash is being added, is turning down between the intensity of a fire keeps the temperature at 120-130 DEG C and endures 3-5min, it is peppery adding
Green pepper continues to endure 2-4min, Guan Huo, obtains chilli oil；
（2）Boil halogen soup：Edible salt 6-10, light soy sauce 2-6, chickens' extract 4-8, white granulated sugar 2-6, spice are weighed by mass parts
2-6, flavoring essence 20-40, water 300；Then inject water into jacketed pan, and be put into spice bag, be heated to protect after boiling
Hold after micro-boiling 1-3h, obtained chilli oil and the edible salt weighed, light soy sauce, chickens' extract, white granulated sugar, spice and flavoring essence are added
Enter in pot, then small fire cooks 10min-1h, stops heating, takes out, and is put into chilling room cooling, you can.
7. without the spicy tiger fur chicken claw of first made from the preparation method as claimed in claim 1 without the spicy tiger fur chicken claw of first.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710418810.2A CN107156681A (en) | 2017-06-06 | 2017-06-06 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710418810.2A CN107156681A (en) | 2017-06-06 | 2017-06-06 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107156681A true CN107156681A (en) | 2017-09-15 |
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ID=59824635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710418810.2A Pending CN107156681A (en) | 2017-06-06 | 2017-06-06 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
Country Status (1)
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410910A (en) * | 2017-09-21 | 2017-12-01 | 靖江市豪莱顿食品有限公司 | Tiger fur chicken claw and preparation method thereof |
| CN113397118A (en) * | 2021-06-22 | 2021-09-17 | 扬州市肯乐食品有限公司 | Fermentation marinating process for chicken feet |
| CN116671605A (en) * | 2023-07-04 | 2023-09-01 | 合肥美又科技有限公司 | Marinated product ingredients and marinated product processing method |
| CN116686952A (en) * | 2023-06-28 | 2023-09-05 | 合肥美又科技有限公司 | Marinated product and preparation process thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639469A (en) * | 2016-01-04 | 2016-06-08 | 云南禾农食品开发有限公司 | Machining method of peppery chili chicken feet |
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
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2017
- 2017-06-06 CN CN201710418810.2A patent/CN107156681A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105639469A (en) * | 2016-01-04 | 2016-06-08 | 云南禾农食品开发有限公司 | Machining method of peppery chili chicken feet |
| CN106174084A (en) * | 2016-07-04 | 2016-12-07 | 湖南唐人神肉制品有限公司 | A kind of Budgerigar chicken claw leisure food and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 乙力: "《微波炉食谱》", 30 September 2003 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410910A (en) * | 2017-09-21 | 2017-12-01 | 靖江市豪莱顿食品有限公司 | Tiger fur chicken claw and preparation method thereof |
| CN113397118A (en) * | 2021-06-22 | 2021-09-17 | 扬州市肯乐食品有限公司 | Fermentation marinating process for chicken feet |
| CN116686952A (en) * | 2023-06-28 | 2023-09-05 | 合肥美又科技有限公司 | Marinated product and preparation process thereof |
| CN116671605A (en) * | 2023-07-04 | 2023-09-01 | 合肥美又科技有限公司 | Marinated product ingredients and marinated product processing method |
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Application publication date: 20170915 |