CN107334081A - A kind of snowflake gristle rod and its processing method - Google Patents
A kind of snowflake gristle rod and its processing method Download PDFInfo
- Publication number
- CN107334081A CN107334081A CN201710571424.7A CN201710571424A CN107334081A CN 107334081 A CN107334081 A CN 107334081A CN 201710571424 A CN201710571424 A CN 201710571424A CN 107334081 A CN107334081 A CN 107334081A
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- gristle
- rod
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- 241000533950 Leucojum Species 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 37
- 210000000481 breast Anatomy 0.000 claims abstract description 21
- ZHQQRIUYLMXDPP-SSDOTTSWSA-N Actinidine Natural products C1=NC=C(C)C2=C1[C@H](C)CC2 ZHQQRIUYLMXDPP-SSDOTTSWSA-N 0.000 claims abstract description 18
- 108090000350 actinidain Proteins 0.000 claims abstract description 18
- 210000000845 cartilage Anatomy 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 14
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 244000062730 Melissa officinalis Species 0.000 claims abstract description 13
- 235000010654 Melissa officinalis Nutrition 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 235000013614 black pepper Nutrition 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 229940099112 cornstarch Drugs 0.000 claims abstract description 13
- 239000000865 liniment Substances 0.000 claims abstract description 13
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 4
- 230000003247 decreasing effect Effects 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 210000000988 bone and bone Anatomy 0.000 claims 2
- 241000272201 Columbiformes Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000035807 sensation Effects 0.000 abstract description 3
- 235000019615 sensations Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 27
- 241001330002 Bambuseae Species 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 108010043137 Actomyosin Proteins 0.000 description 1
- 101150091877 Ccn2 gene Proteins 0.000 description 1
- 108091005975 Myofilaments Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000011382 collagen catabolic process Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003632 microfilament Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000001519 tissue Anatomy 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of snowflake gristle rod, it is characterised in that includes the raw material of following parts by weight：80 120 parts of Fresh Grade Breast, 0.1 0.3 parts of sodium tripolyphosphate, 20 30 parts of frozen water, 0.5 1.5 parts of cornstarch, 6.8 8.8 parts of spice, 0.05 part of white pepper powder, 30 36 parts of chicken cartilage, 0.1 part of chicken balm, 0.05 part of Actinidin.By adopting the above-described technical solution, the invention has the advantages that：Snowflake gristle rod fine and tender taste obtained by of the invention, granular sensation is strong, and mouthfeel strength is crisp, and processes simply, instant, and easily digestion and absorption, suitable for all ages, and edible safety is again healthy.
Description
Technical field
The present invention relates to food processing field, specifically a kind of snowflake gristle rod and its processing method.
Background technology
With the development and growth in the living standard of society, increasing people begin to focus on Food safety and health and asked
Topic, but while socio-economic development, the rhythm of life of people is also increasingly faster, therefore, prefabricated conditioning food meet the tendency of and
It is raw.
The advantages of prefabricated conditioning food, is to cook simply, eats fast, can save the time, non-for working clan
It is often convenient, but shortcoming is also clearly, it is often loosely organized as the prefabricated conditioning food that major ingredient makes with chicken cartilage using Fresh Grade Breast,
Granular sensation is not strong, and mouthfeel is poor, not enough plays crisp.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of snowflake gristle rod and its processing method.
To achieve the above object, the technical solution adopted by the present invention is：A kind of snowflake gristle rod, including following parts by weight
Raw material：Fresh Grade Breast 80-120 parts, sodium tripolyphosphate 0.1-0.3 parts, frozen water 20-30 parts, cornstarch 0.5-1.5 parts, spice
6.8-8.8 parts, 0.05 part of white pepper powder, chicken cartilage 30-36 parts, 0.1 part of chicken balm, 0.05 part of Actinidin.
Preferably, a kind of snowflake gristle rod, include the raw material of following parts by weight：100 parts of Fresh Grade Breast, sodium tripolyphosphate
0.2 part, 25 parts of frozen water, 1 part of cornstarch, 7.72 parts of spice, 0.05 part of white pepper powder, 33 parts of chicken cartilage, chicken balm 0.1
Part, 0.05 part of Actinidin.
Preferably, a kind of above-mentioned snowflake gristle rod, its processing method comprise the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified fresh grade breast without lesion and chicken cartilage are selected, the chicken of formula ratio is dissolved with appropriate
There is the frozen water tenderization of Actinidin two hours, the Fresh Grade Breast that then will be singled out with 3mm capstan winches is twisted one time, and chicken cartilage is cut
Into 2-3g fritter；
2nd, stir：
The Fresh Grade Breast twisted and the chicken cartilage cut are put into de-airing mixer, then sequentially add the tripolyphosphate of formula ratio
Sodium, frozen water, cornstarch, spice, white pepper powder and chicken balm, rotating speed 20r/min, stir 5-6min, discharging, during discharging
Expect that the central temperature of filling is no more than 10 DEG C；
3rd, it is molded：
Material filling is classified 30g/, it is the bar-shaped of 12-13cm to be molded into length by hand, and then bamboo stick is pierced with 18cm circle label,
Bamboo stick decreased food is 5-6cm, and the product surface for piercing completion is uniformly wrapped up in into one layer of snowflake piece, pays attention to that the part for revealing meat must be mended
Together；
4th, balance：
Product after shaping is put into disk, shape remains intact；
5th, it is quick-frozen：
Enter mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, pack：
Every bag of 1kg, 10 bags require to adjust per case or according to specific job；
7th, be put in storage：
Packaged product is placed in subzero less than 18 DEG C of freezer and taken care of.
In the above-mentioned technical solutions, the present invention with the addition of sodium tripolyphosphate, and the material can be used as water retention agent, quality changes
Good dose and PH conditioning agents, for that in the life chicken skewer of the invention to be made, can reconcile the middle acidity of Fresh Grade Breast in itself, raising
The retentiveness of Fresh Grade Breast, is effectively improved product quality.
In addition, the present invention also added Actinidin, the collagen egg in meat can be cracked using Actinidin
White and meat fiber, and make the loosely organized of meat, because Actinidin is cysteinyl- protease, can degrade collagen fibre
Peacekeeping ctgf protein, it turns into actomyosin and collagen degradation the polypeptide even amino acid of small molecule, order
Muscle myofilament and the fracture of muscle waist silk, make meat become soft, and simplifying protein structure makes human body be easy to digestion suction after eating
Receive.
By adopting the above-described technical solution, the invention has the advantages that：Gained snowflake gristle rod meat of the invention
Matter is delicate, and granular sensation is strong, and mouthfeel strength is crisp, and processes simple, instant, easy to digest and absorb, suitable for all ages, eats peace
It is complete and healthy.
Embodiment
In conjunction with specific embodiment, the present invention will be further described.
Embodiment one：A kind of snowflake gristle rod, include the raw material of following parts by weight：80 parts of Fresh Grade Breast, sodium tripolyphosphate 0.1
Part, 20 parts of frozen water, 0.5 part of cornstarch, 6.8 parts of spice, 0.05 part of white pepper powder, 30 parts of chicken cartilage, chicken balm 0.1
Part, 0.05 part of Actinidin.
Embodiment two：A kind of snowflake gristle rod, include the raw material of following parts by weight：100 parts of Fresh Grade Breast, sodium tripolyphosphate
0.2 part, 25 parts of frozen water, 1 part of cornstarch, 7.72 parts of spice, 0.05 part of white pepper powder, 33 parts of chicken cartilage, chicken balm 0.1
Part, 0.05 part of Actinidin.
Embodiment three：A kind of snowflake gristle rod, include the raw material of following parts by weight：120 parts of Fresh Grade Breast, sodium tripolyphosphate
0.3 part, 30 parts of frozen water, 1.5 parts of cornstarch, 8.8 parts of spice, 0.05 part of white pepper powder, 36 parts of chicken cartilage, chicken balm
0.1 part, 0.05 part of Actinidin.
Example IV：A kind of snowflake gristle rod, include the raw material of following parts by weight：90 parts of Fresh Grade Breast, sodium tripolyphosphate
0.15 part, 22 parts of frozen water, 0.8 part of cornstarch, 7.2 parts of spice, 0.05 part of white pepper powder, 31 parts of chicken cartilage, chicken balm
0.1 part, 0.05 part of Actinidin.
Embodiment five：A kind of snowflake gristle rod, include the raw material of following parts by weight：110 parts of Fresh Grade Breast, sodium tripolyphosphate
0.25 part, 28 parts of frozen water, 1.3 parts of cornstarch, 8.6 parts of spice, 0.05 part of white pepper powder, 35 parts of chicken cartilage, chicken balm
0.1 part, 0.05 part of Actinidin.
Embodiment six：The species of raw material and its parts by weight and embodiment one are essentially identical in the embodiment, but do not add
Actinidin.
Preferably, the snowflake gristle rod being previously mentioned in a kind of above-described embodiment, its processing method comprise the following steps：
First, pretreatment of raw material：
Foreign, free from extraneous odour, the qualified fresh grade breast without lesion and chicken cartilage are selected, the chicken of formula ratio is dissolved with appropriate
There is the frozen water tenderization of Actinidin two hours, be then twisted into that chicken meat stuffing is standby with 3mm capstan winches, chicken cartilage is cut into 2-3g's
Fritter；
2nd, stir：
The Fresh Grade Breast twisted and the chicken cartilage cut are put into de-airing mixer, then sequentially add the tripolyphosphate of formula ratio
Sodium, frozen water, cornstarch, spice, white pepper powder and chicken balm, rotating speed 20r/min, stir 5-6min, discharging, during discharging
Expect that the central temperature of filling is no more than 10 DEG C；
3rd, it is molded：
Material filling is classified 30g/, it is the bar-shaped of 12-13cm to be molded into length by hand, and then bamboo stick is pierced with 18cm circle label,
Bamboo stick decreased food is 5-6cm, and the product surface for piercing completion is uniformly wrapped up in into one layer of snowflake piece, pays attention to that the part for revealing meat must be mended
Together；
4th, balance：
Product after shaping is put into disk, shape remains intact；
5th, it is quick-frozen：
Enter mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, pack：
Every bag of 1kg, 10 bags require to adjust per case or according to specific job；
7th, be put in storage：
Packaged product is placed in subzero less than 18 DEG C of freezer and taken care of.
Wherein, during the snowflake snowflake gristle rod being previously mentioned in process embodiment six, composite phosphate is not added.
Here is that the evaluation and test of sense organ degree is made to embodiment one to embodiment six：
The sensory evaluation scores standard of table 1
The sensory evaluation scores result of table 2
As shown in Table 2, after embodiment one with the addition of Actinidin to embodiment five, in mouthfeel, flavor, elasticity, tissue shape
Embodiment six, i.e. control group are superior in terms of state, tenderization degree and fluid loss characteristics；Especially in terms of tenderization degree, gap is obvious.
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 snowflake gristle rod, it is characterised in that include the raw material of following parts by weight：Fresh Grade Breast 80-120 parts, tripolyphosphate
Sodium 0.1-0.3 parts, frozen water 20-30 parts, cornstarch 0.5-1.5 parts, spice 6.8-8.8 parts, 0.05 part of white pepper powder, chicken is soft
Bone 30-36 parts, 0.1 part of chicken balm, 0.05 part of Actinidin.
2. a kind of snowflake gristle rod according to claim 1, it is characterised in that include the raw material of following parts by weight：Pigeon breast
100 parts of meat, 0.2 part of sodium tripolyphosphate, 25 parts of frozen water, 1 part of cornstarch, 7.72 parts of spice, 0.05 part of white pepper powder, chicken is soft
33 parts of bone, 0.1 part of chicken balm, 0.05 part of Actinidin.
3. a kind of snowflake gristle rod according to right wants 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 fresh grade breast without lesion and chicken cartilage are selected, the chicken of formula ratio is dissolved with appropriate
There is the frozen water tenderization of Actinidin two hours, the Fresh Grade Breast that then will be singled out with 3mm capstan winches is twisted one time, and chicken cartilage is cut
Into 2-3g fritter；
2nd, stir：
The Fresh Grade Breast twisted and the chicken cartilage cut are put into de-airing mixer, then sequentially add the tripolyphosphate of formula ratio
Sodium, frozen water, cornstarch, spice, white pepper powder and chicken balm, rotating speed 20r/min, stir 5-6min, discharging, during discharging
Expect that the central temperature of filling is no more than 10 DEG C；
3rd, it is molded：
Material filling is classified 30g/, it is the bar-shaped of 12-13cm to be molded into length by hand, and then bamboo stick is pierced with 18cm circle label,
Bamboo stick decreased food is 5-6cm, and the product surface for piercing completion is uniformly wrapped up in into one layer of snowflake piece, pays attention to that the part for revealing meat must be mended
Together；
4th, balance：
Product after shaping is put into disk, shape remains intact；
5th, it is quick-frozen：
Enter mono-frozen machine or quick freezing repository freezes to -18 DEG C of product center temperature；
6th, pack：
Every bag of 1kg, 10 bags require to adjust per case or according to specific job；
7th, be put in storage：
Packaged product is placed in subzero less than 18 DEG C of freezer and taken care of.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571424.7A CN107334081A (en) | 2017-07-13 | 2017-07-13 | A kind of snowflake gristle rod and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571424.7A CN107334081A (en) | 2017-07-13 | 2017-07-13 | A kind of snowflake gristle rod and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107334081A true CN107334081A (en) | 2017-11-10 |
Family
ID=60218055
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710571424.7A Pending CN107334081A (en) | 2017-07-13 | 2017-07-13 | A kind of snowflake gristle rod and its processing method |
Country Status (1)
| Country | Link |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted sausage and preparation method thereof |
| CN103393133A (en) * | 2013-08-19 | 2013-11-20 | 四川大学 | Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same |
| CN105815678A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Grapefruit cheese snow flower chicken balls and manufacturing method thereof |
| CN105935130A (en) * | 2016-07-07 | 2016-09-14 | 安徽靖童科技农业发展有限公司 | Frozen bone-chicken string |
| CN106616457A (en) * | 2016-12-19 | 2017-05-10 | 鹤壁市永达调理食品有限公司 | Chicken fillets coated with snowflake shaped breaders, and preparation method of chicken fillets coated with snowflake shaped breaders |
-
2017
- 2017-07-13 CN CN201710571424.7A patent/CN107334081A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101611855A (en) * | 2008-06-23 | 2009-12-30 | 冷博 | Meat-tenderizing liquid |
| CN102217763A (en) * | 2011-06-23 | 2011-10-19 | 河南省淇县永达食业有限公司 | Crispy cartilage roasted sausage and preparation method thereof |
| CN103393133A (en) * | 2013-08-19 | 2013-11-20 | 四川大学 | Method for performing tenderization treatment on yak meat by using fresh ginger and kiwifruit compounding juice, and detection method of yak meat treated by the same |
| CN105815678A (en) * | 2016-03-29 | 2016-08-03 | 河南省淇县永达食业有限公司 | Grapefruit cheese snow flower chicken balls and manufacturing method thereof |
| CN105935130A (en) * | 2016-07-07 | 2016-09-14 | 安徽靖童科技农业发展有限公司 | Frozen bone-chicken string |
| CN106616457A (en) * | 2016-12-19 | 2017-05-10 | 鹤壁市永达调理食品有限公司 | Chicken fillets coated with snowflake shaped breaders, and preparation method of chicken fillets coated with snowflake shaped breaders |
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Application publication date: 20171110 |