CN107198137A - A kind of pigeon breast steak and its processing method - Google Patents
A kind of pigeon breast steak and its processing method Download PDFInfo
- Publication number
- CN107198137A CN107198137A CN201710577677.5A CN201710577677A CN107198137A CN 107198137 A CN107198137 A CN 107198137A CN 201710577677 A CN201710577677 A CN 201710577677A CN 107198137 A CN107198137 A CN 107198137A
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- 241000272201 Columbiformes Species 0.000 title claims abstract description 22
- 210000000481 breast Anatomy 0.000 title claims abstract description 22
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 52
- 210000000038 chest Anatomy 0.000 claims abstract description 35
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 17
- 239000003921 oil Substances 0.000 claims abstract description 17
- 235000019198 oils Nutrition 0.000 claims abstract description 17
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 17
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 16
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 16
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 16
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 16
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 16
- 239000000865 liniment Substances 0.000 claims abstract description 16
- 239000001054 red pigment Substances 0.000 claims abstract description 16
- 235000012045 salad Nutrition 0.000 claims abstract description 16
- 239000008159 sesame oil Substances 0.000 claims abstract description 16
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 229940099112 cornstarch Drugs 0.000 claims abstract description 10
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 5
- 239000010985 leather Substances 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 10
- 229920000881 Modified starch Polymers 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000144977 poultry Species 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 241000208293 Capsicum Species 0.000 description 11
- 235000013305 food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000003981 vehicle Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
Abstract
The invention discloses a kind of pigeon breast steak, it is characterised in that includes the raw material of following parts by weight：Cut 95 105 parts of the big chest of rear chicken, 10.2 11.2 parts of spice, 13 parts of cornstarch, 0.8 1.6 parts of soybean protein isolate, 0.5 1.5 parts of salad oil, 0.001 part of capsicum red pigment, 0.1 part of chicken balm, 0.1 0.3 parts of sesame oil, 10 20 parts of frozen water.The invention also discloses a kind of processing method of above-mentioned pigeon breast steak.By adopting the above-described technical solution, the invention has the advantages that：Gained pigeon breast steak delicate mouthfeel of the invention, not astringent, retentiveness and tenderness are good, and are easy to digest and absorb.
Description
Technical field
The present invention relates to food processing field, specifically a kind of pigeon breast steak and its processing method.
Background technology
It is well known that the big brisket of chicken is although nutritious, but itself taste is partially puckery, and through traditional fried or steaming
Boil etc. after processing, meat is coarse, palatability is poor, causes its retentiveness and tenderness also to be had a greatly reduced quality, and chicken belongs to difficult in itself
Digest food, therefore how to improve the palatability of the big brisket of chicken, improve its retentiveness and tenderness become for this area it is urgently to be resolved hurrily
Technical problem.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of pigeon breast steak and its processing method.
To achieve the above object, the technical solution adopted by the present invention is：A kind of pigeon breast steak, includes the original of following parts by weight
Material：Cut rear chicken big chest 95-105 parts, 10.2-11.2 parts of spice, 1-3 parts of cornstarch, 0.8-1.6 parts of soybean protein isolate,
0.5-1.5 parts of salad oil, 0.001 part of capsicum red pigment, 0.1 part of chicken balm, 0.1-0.3 parts of sesame oil, 10-20 parts of frozen water.
Preferably, a kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 100 parts of the big chest of rear chicken, spice
10.67 parts, 2 parts of cornstarch, 1.2 parts of soybean protein isolate, 1 part of salad oil, 0.001 part of capsicum red pigment, chicken balm 0.1
Part, 0.2 part of sesame oil, 15 parts of frozen water.
Preferably, a kind of pigeon breast steak, its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big chest of freshly-slaughtered poultry without lesion are selected, the big chest of chicken is cut into long 9-11CM, wide 6-8CM, weight
The griskin of 60-64g/ blocks is measured, notices that belt leather griskin is not deposited separately by the griskin of bottom belt leather and bottom, rear thickness is cut uniformly,
Twice of bundle hole is finally crossed with artificial flower making machine；
2nd, tumbling：
1st, the big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil and ice
It is mixed evenly to form tumbling liquid before water extraction, the big chest of load weighted chicken is poured into tumbler, tumbler is sealed, taken out
Vacuum 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 45 minutes, then modified corn starch and soybean protein isolate are uniformly sprinkled into,
Vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
2nd, the not big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil with
Frozen water is mixed evenly to form tumbling liquid in advance, and the big chest of load weighted chicken is poured into tumbler, tumbler is sealed,
0.08MPa, 6 revs/min of rotating speed, continuous tumbling 20 minutes are vacuumized, then modified corn starch and soybean protein isolate are uniformly spread
Enter, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 10 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the big chest mould pendulum of the chicken pickled on refrigerator tray, note deploying meat, and be consistent with mould, by tumbling procedure
Remaining tumbling liquid is evenly coated on surface or flesh noodles, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
In the above-mentioned technical solutions, the present invention can make the big chest of chicken exist when making by the way that the big chest of chicken is made into punching processing
It is more tasty when pickling；
The present invention adds soybean protein isolate in formula, can not only improve the texture of the big brisket of chicken, increases local flavor, and improve
Protein content, enhances vitamin, and can form emulsion and gel-type vehicle prevents fat from being moved to surface, thus plays promotion
The effect that fat absorption or fat are combined, it is possible to reduce the loss of fat and juice in process, helps to maintain profile
Stabilization, its oil absorbency be 154%, make product retentiveness and tenderness good；
In addition, the present invention is by the big chest of belt leather chicken and not, the big chest of belt leather chicken separates knead-salting, can guarantee that two kinds of food materials more fully
Acted on tumbling liquid, it is more tasty.
By adopting the above-described technical solution, the invention has the advantages that：Gained pigeon breast steak mouthfeel of the invention
Fine and smooth, not astringent, retentiveness and tenderness are good, and are easy to digest and absorb.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 95 parts of the big chest of rear chicken, spice 10.2
Part, 1 part of cornstarch, 0.8 part of soybean protein isolate, 0.5 part of salad oil, 0.001 part of capsicum red pigment, 0.1 part of chicken balm,
0.1 part of sesame oil, 10 parts of frozen water.
Embodiment two：A kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 100 parts of the big chest of rear chicken, spice
10.67 parts, 2 parts of cornstarch, 1.2 parts of soybean protein isolate, 1 part of salad oil, 0.001 part of capsicum red pigment, chicken balm 0.1
Part, 0.2 part of sesame oil, 15 parts of frozen water.
Embodiment three：A kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 105 parts of the big chest of rear chicken, spice 11.2
Part, 3 parts of cornstarch, 1.6 parts of soybean protein isolate, 1.5 parts of salad oil, 0.001 part of capsicum red pigment, 0.1 part of chicken balm,
0.3 part of sesame oil, 20 parts of frozen water.
Example IV：A kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 97 parts of the big chest of rear chicken, spice 10.5
Part, 1.4 parts of cornstarch, 1.0 parts of soybean protein isolate, 0.8 part of salad oil, 0.001 part of capsicum red pigment, chicken balm 0.1
Part, 0.16 part of sesame oil, 12 parts of frozen water.
Embodiment five：A kind of pigeon breast steak, includes the raw material of following parts by weight：Cut 103 parts of the big chest of rear chicken, spice 11.1
Part, 2.8 parts of cornstarch, 1.4 parts of soybean protein isolate, 1.4 parts of salad oil, 0.001 part of capsicum red pigment, chicken balm 0.1
Part, 0.28 part of sesame oil, 18 parts of frozen water.
A kind of pigeon breast steak referred in above-described embodiment, its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big chest of freshly-slaughtered poultry without lesion are selected, the big chest of chicken is cut into long 9-11CM, wide 6-8CM, weight
The griskin of 60-64g/ blocks is measured, notices that belt leather griskin is not deposited separately by the griskin of bottom belt leather and bottom, rear thickness is cut uniformly,
Twice of bundle hole is finally crossed with artificial flower making machine；
2nd, tumbling：
1st, the big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil and ice
It is mixed evenly to form tumbling liquid before water extraction, the big chest of load weighted chicken is poured into tumbler, tumbler is sealed, taken out
Vacuum 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 45 minutes, then modified corn starch and soybean protein isolate are uniformly sprinkled into,
Vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
2nd, the not big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil with
Frozen water is mixed evenly to form tumbling liquid in advance, and the big chest of load weighted chicken is poured into tumbler, tumbler is sealed,
0.08MPa, 6 revs/min of rotating speed, continuous tumbling 20 minutes are vacuumized, then modified corn starch and soybean protein isolate are uniformly spread
Enter, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 10 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the big chest mould pendulum of the chicken pickled on refrigerator tray, note deploying meat, and be consistent with mould, by tumbling procedure
Remaining tumbling liquid is evenly coated on surface or flesh noodles, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
The quality measurements of gained pigeon breast steak are as follows in above-described embodiment：
The physical and chemical index result of table 1
The microbiological indicator result of table 2
| Microbiological indicator | Standard value | Testing result |
| Total plate count | ≤10000 | ＜ 75 |
| Coliform | ≤25 | ＜ 13 |
| Pathogenic bacteria | It must not detect | Do not detect |
Quality measurements from the pigeon breast steak in Tables 1 and 2, above-described embodiment are up to standard.
General principle, principal character and the advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of pigeon breast steak, it is characterised in that include the raw material of following parts by weight：Cut rear chicken big chest 95-105 parts, spice
10.2-11.2 parts, 1-3 parts of cornstarch, 0.8-1.6 parts of soybean protein isolate, 0.5-1.5 parts of salad oil, capsicum red pigment
0.001 part, 0.1 part of chicken balm, 0.1-0.3 parts of sesame oil, 10-20 parts of frozen water.
2. a kind of pigeon breast steak according to claim 1, it is characterised in that include the raw material of following parts by weight：Cut rear chicken
Big 100 parts of chest, 10.67 parts of spice, 2 parts of cornstarch, 1.2 parts of soybean protein isolate, 1 part of salad oil, capsicum red pigment
0.001 part, 0.1 part of chicken balm, 0.2 part of sesame oil, 15 parts of frozen water.
3. a kind of pigeon breast steak according to claim 1 or 2, it is characterised in that its processing method comprises the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified new big chest of freshly-slaughtered poultry without lesion are selected, the big chest of chicken is cut into long 9-11CM, wide 6-8CM, weight
The griskin of 60-64g/ blocks is measured, notices that belt leather griskin is not deposited separately by the griskin of bottom belt leather and bottom, rear thickness is cut uniformly,
Twice of bundle hole is finally crossed with artificial flower making machine；
2nd, tumbling：
1st, the big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil and ice
It is mixed evenly to form tumbling liquid before water extraction, the big chest of load weighted chicken is poured into tumbler, tumbler is sealed, taken out
Vacuum 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 45 minutes, then modified corn starch and soybean protein isolate are uniformly sprinkled into,
Vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 15 minutes, discharging to pickled pond；
2nd, the not big chest of belt leather chicken：According to recipe requirements by spice, salad oil, capsicum red pigment, chicken balm and sesame oil with
Frozen water is mixed evenly to form tumbling liquid in advance, and the big chest of load weighted chicken is poured into tumbler, tumbler is sealed,
0.08MPa, 6 revs/min of rotating speed, continuous tumbling 20 minutes are vacuumized, then modified corn starch and soybean protein isolate are uniformly spread
Enter, vacuumize 0.08MPa, 6 revs/min of rotating speed, continuous tumbling 10 minutes, discharging to pickled pond；
3rd, pickle：
Raw material after tumbling is pickled 14~18 hours in 0~4 DEG C of environment；
4th, balance：
By the big chest mould pendulum of the chicken pickled on refrigerator tray, note deploying meat, and be consistent with mould, by tumbling procedure
Remaining tumbling liquid is evenly coated on surface or flesh noodles, distance is left between product, it is to avoid adhesion；
5th, it is quick-frozen：
The good product of balance is entered into mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, product are examined：
By weight, shape and the bad removal of color and luster, inspection of foreign substance in product；
7th, pack：
Qualified product will be examined to be packed with every bag of 1kg, 10 bags of specifications per case；
8th, storage keeping：
Taken care of in the freezer that packaged product is sent into -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577677.5A CN107198137A (en) | 2017-07-15 | 2017-07-15 | A kind of pigeon breast steak and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710577677.5A CN107198137A (en) | 2017-07-15 | 2017-07-15 | A kind of pigeon breast steak and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198137A true CN107198137A (en) | 2017-09-26 |
Family
ID=59911976
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710577677.5A Pending CN107198137A (en) | 2017-07-15 | 2017-07-15 | A kind of pigeon breast steak and its processing method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107198137A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960612A (en) * | 2017-11-25 | 2018-04-27 | 山东明鑫集团有限公司 | A kind of production method for freezing chicken row product |
| CN107969643A (en) * | 2017-12-15 | 2018-05-01 | 诸城外贸有限责任公司 | A kind of particle shredded chicken and preparation method thereof |
| CN108029981A (en) * | 2017-12-15 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of tomato chicken row and preparation method thereof |
| CN108041471A (en) * | 2017-12-15 | 2018-05-18 | 诸城外贸有限责任公司 | A kind of square conditioning duck row and preparation method thereof |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
| CN110269199A (en) * | 2019-07-04 | 2019-09-24 | 山东三涛食品有限公司 | A kind of preparation method of the big chicken cutlet of gold salted egg |
| CN110477290A (en) * | 2019-07-30 | 2019-11-22 | 内蒙古塞飞亚农业科技发展股份有限公司 | A kind of duck row production method |
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| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN106107681A (en) * | 2016-07-15 | 2016-11-16 | 邱朝胡 | The processing method of dried fruit goods |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN106923221A (en) * | 2017-03-09 | 2017-07-07 | 宁夏大学 | A kind of preparation method of fresh chicken row |
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| CN104172227A (en) * | 2014-09-16 | 2014-12-03 | 吉林卓越实业股份有限公司 | Toothpick chicken kebab and production process thereof |
| CN105901544A (en) * | 2016-04-19 | 2016-08-31 | 陕西石羊粮食贸易有限公司 | Production method of quick-frozen chicken cutlets |
| CN106107681A (en) * | 2016-07-15 | 2016-11-16 | 邱朝胡 | The processing method of dried fruit goods |
| CN106579016A (en) * | 2016-12-15 | 2017-04-26 | 福建正大食品有限公司 | Chicken steak and processing method thereof |
| CN106923221A (en) * | 2017-03-09 | 2017-07-07 | 宁夏大学 | A kind of preparation method of fresh chicken row |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107960612A (en) * | 2017-11-25 | 2018-04-27 | 山东明鑫集团有限公司 | A kind of production method for freezing chicken row product |
| CN107969643A (en) * | 2017-12-15 | 2018-05-01 | 诸城外贸有限责任公司 | A kind of particle shredded chicken and preparation method thereof |
| CN108029981A (en) * | 2017-12-15 | 2018-05-15 | 诸城外贸有限责任公司 | A kind of tomato chicken row and preparation method thereof |
| CN108041471A (en) * | 2017-12-15 | 2018-05-18 | 诸城外贸有限责任公司 | A kind of square conditioning duck row and preparation method thereof |
| CN109198476A (en) * | 2018-08-16 | 2019-01-15 | 山东佳士博食品有限公司 | Crisp smooth Teng Jiao taste Tang Yang chicken nugget of one kind and preparation method thereof |
| CN110269199A (en) * | 2019-07-04 | 2019-09-24 | 山东三涛食品有限公司 | A kind of preparation method of the big chicken cutlet of gold salted egg |
| CN110477290A (en) * | 2019-07-30 | 2019-11-22 | 内蒙古塞飞亚农业科技发展股份有限公司 | A kind of duck row production method |
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Application publication date: 20170926 |