CN107334077A - A kind of vinegar-pepper cock skin and preparation method thereof - Google Patents
A kind of vinegar-pepper cock skin and preparation method thereof Download PDFInfo
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- CN107334077A CN107334077A CN201710612316.XA CN201710612316A CN107334077A CN 107334077 A CN107334077 A CN 107334077A CN 201710612316 A CN201710612316 A CN 201710612316A CN 107334077 A CN107334077 A CN 107334077A
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- grams
- pepper
- cock skin
- vinegar
- bamboo shoot
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- 239000006002 Pepper Substances 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 37
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 35
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 30
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 30
- 239000011425 bamboo Substances 0.000 claims abstract description 30
- 239000002253 acid Substances 0.000 claims abstract description 29
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 23
- 150000002367 halogens Chemical class 0.000 claims abstract description 23
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 18
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 17
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 17
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 13
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 239000000312 peanut oil Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 239000003921 oil Substances 0.000 claims abstract description 12
- 235000019198 oils Nutrition 0.000 claims abstract description 12
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 244000271437 Bambusa arundinacea Species 0.000 claims description 36
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 238000009835 boiling Methods 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 244000061520 Angelica archangelica Species 0.000 claims description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 8
- 230000004151 fermentation Effects 0.000 claims description 8
- 230000002269 spontaneous effect Effects 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000004784 Cymbopogon citratus Species 0.000 claims description 5
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims description 5
- 240000003889 Piper guineense Species 0.000 claims description 5
- 235000017804 Piper guineense Nutrition 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000003755 preservative agent Substances 0.000 claims description 5
- 230000002335 preservative effect Effects 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 230000007306 turnover Effects 0.000 claims description 5
- 235000020681 well water Nutrition 0.000 claims description 5
- 239000002349 well water Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 241000207961 Sesamum Species 0.000 description 9
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 1
- 244000236655 Diospyros kaki Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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 vinegar-pepper cock skin, it is made up of following raw material：500 grams of cock skin, 10 15 grams of halogen material, 45 grams of light soy sauce, 35 grams of cooking wine, 200 300 grams of tomato, 56 grams of fermented bean curd, 34 grams of bright red hot pepper, 56 grams of bubble green pepper, 56 grams of acid bamboo shoot, 12 grams of sesame, 34 grams of chilli oil, 23 grams of peanut oil, 23 grams of edible salt.The vinegar-pepper cock skin of the present invention, micro- sweet tea is vinegar-pepper, tasty and refreshing appetizing, is a kind of delicacies for collecting nutrition and delicious one.
Description
Technical field
The invention belongs to food technology field, more particularly to a kind of vinegar-pepper cock skin.
Background technology
The traditional Chinese medical science thinks that cock skin nature and flavor are sweet, warm, there is strengthening the spleen and replenishing qi, and production of sperm fills out the work(of marrow.Modern medicine believes that, the guarantor of cock skin
Strong effect major embodiment is wherein containing abundant collagen.Collagen has very important work in human body skin
With having good support force, just as the reinforcing bar framework for propping up skin histology, skin can be allowed to seem very plump.So
Cock skin dish has the effect of beauty and health care more.
The content of the invention
It is an object of the invention to provide a kind of vinegar-pepper cock skin and preparation method thereof.
A kind of vinegar-pepper cock skin, is made up of following raw material：500 grams of cock skin, 10-15 grams of halogen material, 4-5 grams of light soy sauce, cooking wine 3-5
Gram, it is 200-300 grams of tomato, 5-6 grams of fermented bean curd, 3-4 grams of bright red hot pepper, 5-6 grams of bubble green pepper, 5-6 grams of acid bamboo shoot, 1-2 grams of sesame, red
Oily 3-4 grams, 2-3 grams of peanut oil, 2-3 grams of edible salt.
Preferably, described vinegar-pepper cock skin, is made up of following raw material：500 grams of cock skin, 12.5 grams of halogen material, 4.5 grams of light soy sauce,
4 grams of cooking wine, 250 grams of tomato, 5.5 grams of fermented bean curd, 3.5 grams of bright red hot pepper, 5.5 grams of bubble green pepper, 5.5 grams of acid bamboo shoot, 1.5 grams of sesame,
3.5 grams of chilli oil, 2.5 grams of peanut oil, 2.5 grams of edible salt.
Further, described halogen material is made up of following raw material：It is yellow meat ginger, the root of Dahurain angelica, anise, husky ginger, tsaoko, spiceleaf, small
Fennel, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli, lemon-grass.
Further, described yellow meat ginger, the root of Dahurain angelica, anistree total amount are halogen material total amount 60-65%.
Preferably, described acid bamboo shoot is acid bamboo shoot made from Chinese thorny bamboo shoot spontaneous fermentation.
Further, the method for salting of described acid bamboo shoot is：Fresh Chinese thorny bamboo shoot is taken to peel shell off, cutting into slices to be put into is equipped with
In the jar of well water, put and be exposed to the sun in the sun 7-10 days with preservative film sealing, be then placed in grotto spontaneous fermentation 3-6 months,
Produce acid bamboo shoot.
The preparation method of above-mentioned vinegar-pepper cock skin, comprises the following steps：
(1) pour into boiling water to turn over after cock skin is cleaned up and drag for once, be then cut into strip；
(2) suitable quantity of water is added in pot, cock skin, halogen material, light soy sauce, cooking wine are added after boiling by intense fire, is changed to after boiling again
Slow fire boils 30-40 minutes, and it is standby to pull cock skin out；
(3) tomato is cleaned up and is cut into block, it is standby that bright red hot pepper is cut into silk；
(4) hot pot, peanut oil is poured into, is put into cock skin stir-frying to chicken fat and separates out, add tomato stir-frying 2-3 minutes, then add
Enter fermented bean curd, bright red hot pepper, bubble green pepper, acid bamboo shoot, sesame, chilli oil, edible salt stir-frying uniformly, take the dish out of the pot sabot.
It is an advantage of the invention that：The vinegar-pepper cock skin of the present invention, micro- sweet tea is vinegar-pepper, tasty and refreshing appetizing, is a kind of collection nutrition and delicious food
The delicacies of one.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of vinegar-pepper cock skin, is made up of following raw material：500 grams of cock skin, 10 grams of halogen material, 4 grams of light soy sauce, 3 grams of cooking wine, tomato
200 grams, 5 grams of fermented bean curd, 3 grams of bright red hot pepper, 5 grams of bubble green pepper, 5 grams of acid bamboo shoot, 1 gram of sesame, 3 grams of chilli oil, 2 grams of peanut oil, edible salt 2
Gram.
Described halogen material is made up of following raw material：Yellow meat ginger, the root of Dahurain angelica, anise, husky ginger, tsaoko, spiceleaf, fennel seeds, pepper,
Purple perilla seed, Chinese prickly ash, garlic, chilli, lemon-grass.
Described yellow meat ginger, the root of Dahurain angelica, anistree total amount are halogen material total amount 60%.
The method for salting of described acid bamboo shoot is：Take fresh Chinese thorny bamboo shoot to peel shell off, cut into slices and be put into the altar equipped with well water
In son, put and be exposed to the sun in the sun 7 days with preservative film sealing, be then placed in spontaneous fermentation 3 months in grotto, produce acid bamboo shoot.
The preparation method of above-mentioned vinegar-pepper cock skin, comprises the following steps：
(1) pour into boiling water to turn over after cock skin is cleaned up and drag for once, be then cut into strip；
(2) suitable quantity of water is added in pot, cock skin, halogen material, light soy sauce, cooking wine are added after boiling by intense fire, is changed to after boiling again
Slow fire boils 30 minutes, and it is standby to pull cock skin out；
(3) tomato is cleaned up and is cut into block, it is standby that bright red hot pepper is cut into silk；
(4) hot pot, peanut oil is poured into, is put into cock skin stir-frying to chicken fat and separates out, add tomato and stir-fry 2 minutes, add
Fermented bean curd, bright red hot pepper, bubble green pepper, acid bamboo shoot, sesame, chilli oil, edible salt stir-frying are uniform, and take the dish out of the pot sabot.
Embodiment 2
A kind of vinegar-pepper cock skin, is made up of following raw material：500 grams of cock skin, 12.5 grams of halogen material, 4.5 grams of light soy sauce, 4 grams of cooking wine, west
Red 250 grams of persimmon, 5.5 grams of fermented bean curd, 3.5 grams of bright red hot pepper, 5.5 grams of bubble green pepper, 5.5 grams of acid bamboo shoot, 1.5 grams of sesame, 3.5 grams of chilli oil,
2.5 grams of peanut oil, 2.5 grams of edible salt.
Described halogen material is made up of following raw material：Yellow meat ginger, the root of Dahurain angelica, anise, husky ginger, tsaoko, spiceleaf, fennel seeds, pepper,
Purple perilla seed, Chinese prickly ash, garlic, chilli, lemon-grass.
Described yellow meat ginger, the root of Dahurain angelica, anistree total amount are halogen material total amount 63%.
Described acid bamboo shoot is acid bamboo shoot made from Chinese thorny bamboo shoot spontaneous fermentation.
The method for salting of described acid bamboo shoot is：Take fresh Chinese thorny bamboo shoot to peel shell off, cut into slices and be put into the altar equipped with well water
In son, put and be exposed to the sun in the sun 8 days with preservative film sealing, be then placed in spontaneous fermentation 4 months in grotto, produce acid bamboo shoot.
The preparation method of above-mentioned vinegar-pepper cock skin, comprises the following steps：
(1) pour into boiling water to turn over after cock skin is cleaned up and drag for once, be then cut into strip；
(2) suitable quantity of water is added in pot, cock skin, halogen material, light soy sauce, cooking wine are added after boiling by intense fire, is changed to after boiling again
Slow fire boils 35 minutes, and it is standby to pull cock skin out；
(3) tomato is cleaned up and is cut into block, it is standby that bright red hot pepper is cut into silk；
(4) hot pot, peanut oil is poured into, is put into cock skin stir-frying to chicken fat and separates out, add tomato and stir-fry 3 minutes, add
Fermented bean curd, bright red hot pepper, bubble green pepper, acid bamboo shoot, sesame, chilli oil, edible salt stir-frying are uniform, and take the dish out of the pot sabot.
Embodiment 3
A kind of vinegar-pepper cock skin, is made up of following raw material：500 grams of cock skin, 15 grams of halogen material, 5 grams of light soy sauce, 5 grams of cooking wine, tomato
300 grams, 6 grams of fermented bean curd, 4 grams of bright red hot pepper, 6 grams of bubble green pepper, 6 grams of acid bamboo shoot, 2 grams of sesame, 4 grams of chilli oil, 3 grams of peanut oil, edible salt 3
Gram.
Described halogen material is made up of following raw material：Yellow meat ginger, the root of Dahurain angelica, anise, husky ginger, tsaoko, spiceleaf, fennel seeds, pepper,
Purple perilla seed, Chinese prickly ash, garlic, chilli, lemon-grass.
Described yellow meat ginger, the root of Dahurain angelica, anistree total amount are halogen material total amount 65%.
The method for salting of described acid bamboo shoot is：Take fresh Chinese thorny bamboo shoot to peel shell off, cut into slices and be put into the altar equipped with well water
In son, put and be exposed to the sun in the sun 10 days with preservative film sealing, be then placed in spontaneous fermentation 6 months in grotto, produce acid bamboo shoot.
The preparation method of above-mentioned vinegar-pepper cock skin, comprises the following steps：
(1) pour into boiling water to turn over after cock skin is cleaned up and drag for once, be then cut into strip；
(2) suitable quantity of water is added in pot, cock skin, halogen material, light soy sauce, cooking wine are added after boiling by intense fire, is changed to after boiling again
Slow fire boils 40 minutes, and it is standby to pull cock skin out；
(3) tomato is cleaned up and is cut into block, it is standby that bright red hot pepper is cut into silk；
(4) hot pot, peanut oil is poured into, is put into cock skin stir-frying to chicken fat and separates out, add tomato and stir-fry 3 minutes, add
Fermented bean curd, bright red hot pepper, bubble green pepper, acid bamboo shoot, sesame, chilli oil, edible salt stir-frying are uniform, and take the dish out of the pot sabot.
Claims (7)
1. a kind of vinegar-pepper cock skin, it is characterised in that be made up of following raw material：500 grams of cock skin, 10-15 grams of halogen material, 4-5 grams of light soy sauce,
3-5 grams of cooking wine, 200-300 grams of tomato, 5-6 grams of fermented bean curd, 3-4 grams of bright red hot pepper, 5-6 grams of bubble green pepper, 5-6 grams of acid bamboo shoot, sesame
1-2 grams, 3-4 grams of chilli oil, 2-3 grams of peanut oil, 2-3 grams of edible salt.
2. vinegar-pepper cock skin according to claim 1, it is characterised in that be made up of following raw material：500 grams of cock skin, halogen material 12.5
Gram, 4.5 grams of light soy sauce, 4 grams of cooking wine, 250 grams of tomato, 5.5 grams of fermented bean curd, 3.5 grams of bright red hot pepper, 5.5 grams of bubble green pepper, acid bamboo shoot 5.5
Gram, 1.5 grams of sesame, 3.5 grams of chilli oil, 2.5 grams of peanut oil, 2.5 grams of edible salt.
3. vinegar-pepper cock skin according to claim 1 or 2, it is characterised in that described halogen material is made up of following raw material：Yellow meat
Ginger, the root of Dahurain angelica, anise, husky ginger, tsaoko, spiceleaf, fennel seeds, pepper, purple perilla seed, Chinese prickly ash, garlic, chilli, lemon-grass.
4. vinegar-pepper cock skin according to claim 3, it is characterised in that described yellow meat ginger, the root of Dahurain angelica, anistree total amount are halogen material
Total amount 60-65%.
5. vinegar-pepper cock skin according to claim 1 or 2, it is characterised in that described acid bamboo shoot is that Chinese thorny bamboo shoot spontaneous fermentation is made
Acid bamboo shoot.
6. vinegar-pepper cock skin according to claim 5, it is characterised in that the method for salting of described acid bamboo shoot is：Take fresh thorn
Bamboo shoots peel shell off, cut into slices and are put into the jar equipped with well water, are put and are exposed to the sun in the sun 7-10 days with preservative film sealing, then
It is put into grotto spontaneous fermentation 3-6 months, produces acid bamboo shoot.
7. the preparation method of vinegar-pepper cock skin according to claim 1 or 2, it is characterised in that comprise the following steps：
(1) pour into boiling water to turn over after cock skin is cleaned up and drag for once, be then cut into strip；
(2) suitable quantity of water is added in pot, cock skin, halogen material, light soy sauce, cooking wine are added after boiling by intense fire, slow fire is changed to after boiling again
30-40 minutes are boiled, it is standby to pull cock skin out；
(3) tomato is cleaned up and is cut into block, it is standby that bright red hot pepper is cut into silk；
(4) hot pot, peanut oil is poured into, is put into cock skin stir-frying to chicken fat and separates out, add tomato stir-frying 2-3 minutes, add beans
Fermented bean curd, bright red hot pepper, bubble green pepper, acid bamboo shoot, sesame, chilli oil, edible salt stir-frying are uniform, and take the dish out of the pot sabot.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710612316.XA CN107334077A (en) | 2017-07-25 | 2017-07-25 | A kind of vinegar-pepper cock skin and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710612316.XA CN107334077A (en) | 2017-07-25 | 2017-07-25 | A kind of vinegar-pepper cock skin and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107334077A true CN107334077A (en) | 2017-11-10 |
Family
ID=60216503
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710612316.XA Pending CN107334077A (en) | 2017-07-25 | 2017-07-25 | A kind of vinegar-pepper cock skin and preparation method thereof |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317103A (en) * | 2020-04-08 | 2020-06-23 | 湖北神丹健康食品有限公司 | Spicy spiced crispy chicken skin and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
| CN103082328A (en) * | 2013-03-06 | 2013-05-08 | 重庆城市后院农业开发有限公司 | Tujia-flavor hot and sour chicken giblets |
| CN104305274A (en) * | 2014-11-10 | 2015-01-28 | 吴秀杰 | Sour and spicy brined trotter and preparation method thereof |
| CN106135913A (en) * | 2015-03-29 | 2016-11-23 | 凌怀宇 | Chutney pig pawl |
| CN106722240A (en) * | 2016-12-19 | 2017-05-31 | 重庆全航食品有限公司 | A kind of preparation method of green pepper fiber crops beef |
-
2017
- 2017-07-25 CN CN201710612316.XA patent/CN107334077A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1961752A (en) * | 2006-11-28 | 2007-05-16 | 王纳新 | Method for processing dry fried duck head and serial product made from duck |
| CN103082328A (en) * | 2013-03-06 | 2013-05-08 | 重庆城市后院农业开发有限公司 | Tujia-flavor hot and sour chicken giblets |
| CN104305274A (en) * | 2014-11-10 | 2015-01-28 | 吴秀杰 | Sour and spicy brined trotter and preparation method thereof |
| CN106135913A (en) * | 2015-03-29 | 2016-11-23 | 凌怀宇 | Chutney pig pawl |
| CN106722240A (en) * | 2016-12-19 | 2017-05-31 | 重庆全航食品有限公司 | A kind of preparation method of green pepper fiber crops beef |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317103A (en) * | 2020-04-08 | 2020-06-23 | 湖北神丹健康食品有限公司 | Spicy spiced crispy chicken skin and preparation method thereof |
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