CN107691973A - A kind of preparation method of Lane hundred chicken of kamuning seven - Google Patents
A kind of preparation method of Lane hundred chicken of kamuning seven Download PDFInfo
- Publication number
- CN107691973A CN107691973A CN201710821731.6A CN201710821731A CN107691973A CN 107691973 A CN107691973 A CN 107691973A CN 201710821731 A CN201710821731 A CN 201710821731A CN 107691973 A CN107691973 A CN 107691973A
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- chicken
- lane hundred
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- kamuning
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000008671 Calycanthus floridus Nutrition 0.000 claims abstract description 10
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims abstract description 10
- 244000148992 Lindera benzoin Species 0.000 claims abstract description 10
- 235000004520 Lindera benzoin Nutrition 0.000 claims abstract description 10
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000002285 corn oil Substances 0.000 claims abstract description 9
- 235000005687 corn oil Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 5
- 210000002615 epidermis Anatomy 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 235000013330 chicken meat Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 210000001015 abdomen Anatomy 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000005580 one pot reaction Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 241000256844 Apis mellifera Species 0.000 claims description 2
- 101100493710 Caenorhabditis elegans bath-40 gene Proteins 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 238000009461 vacuum packaging Methods 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- WCXDHFDTOYPNIE-UHFFFAOYSA-N acetamiprid Chemical compound N#CN=C(C)N(C)CC1=CC=C(Cl)N=C1 WCXDHFDTOYPNIE-UHFFFAOYSA-N 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 6
- 235000013305 food Nutrition 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000008734 Bergera koenigii Nutrition 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000158764 Murraya Species 0.000 description 1
- 240000002393 Murraya koenigii Species 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036592 analgesia Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011785 micronutrient Substances 0.000 description 1
- 235000013369 micronutrients Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 230000036407 pain Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 238000001262 western blot Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
-
- 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
- A23L13/70—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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of preparation method of Lane hundred chicken of kamuning seven, it is made up of following parts by weight raw material：The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50-100g in four nine periods, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honey 6-12g, soy sauce 5-8g, corn oil 1-1.5kg.The beneficial effects of the present invention are：Aromatic strongly fragrant fragrant taste in four nine periods and its property of medicine can be dissolved into by boiling among seven Lane hundred chicken, the epidermis golden yellow color after adding the corn oil frying of four number kamuning, the four number distinctive fragrance of kamuning assail the nostrils, and meat is crisp outside tender inside, induce one appetite, suitable for people of all ages.
Description
Technical field
The present invention relates to a kind of preparation method of Lane hundred chicken of kamuning seven, and in particular to a kind of making side of food
Method.
Background technology
Dahua " seven Lane hundred chicken " originates from longevity city of Chinese first world -- the Dahua Yao Nationality Autonomous County of Hechi City, extensively
The Quality Detection report display at western analysis testing research center, " seven Lane hundred chicken " protein is high, fat low, oleic acid, leukotrienes, flesh
The flavor substances such as thuja acid and iron, zinc etc. enrich beneficial to the micronutrient levels of human body, and complying fully with national pollution-free food will
Ask.Unique and outstanding quality, turns into seven Lane hundred chickens and tempting delicacies is enriched in " township of the long-lived featured delicious food of China " recipe,
Thus extensively favored, continuously sell to market inside and outside the areas such as Nanning, Guangzhou, Shenzhen, and win the geographical mark of national agricultural product
Will certification.
Four number kamuning, (Murraya tetrameraHuang in Ac-ta Phytotax.Sin.) is Rutaceae rue
Xiang Shu kamuning section Murraya koenigii(L)Spreng kind evergreen dungarunga plant, it is a kind of deciduous tree, four number kamuning are used as medicine, pungent, slight bitter, and property is micro-
Temperature, have expel pathogenic wind from the body surface, promoting qi circulation and relieving pain, promoting blood circulation scattered silt, anti-inflammatory, analgesia, antipyretic work(, the plant contains abundant protein and dimension
Raw plain B 2, citrin P, tie up raw C and vitamin E and carotenoid, these vitamins and different lifes played in human body
Biochemical function is managed, the strong fragrance of its taste, clear sweet taste alcohol, fresh refreshing Hui Tian, is had in autonomous county of Dahua Yao nationality local market wild
Product pin ,-it is directly local strong, precious jade Traditional Folk tealeaves, there is dense ethnic mimority area characteristic.
It is local precious with rescue the technical problem to be solved in the present invention is to provide a kind of preparation method of Lane hundred chicken of kamuning seven
Expensive living resources, and its economic value is further developed.
The content of the invention
The present invention adopts the following technical scheme that:A kind of preparation method of Lane hundred chicken of kamuning seven, comprises the following steps：
（1）Raw material is configured according to following parts by weight：The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50- in four nine periods
100g, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honeybee
Sweet 6-12g, soy sauce 5-8g, corn oil 1-1. 5kg；
（2）By Chinese prickly ash, together frying is pulverized with salt, and the powder is applied on seven Lane hundred chickens and pickles half an hour；
（3）Add water 500-800ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of moiety four, and water adds after opening
Enter cooking wine, ginger and spring onion inserted in seven Lane hundred chicken bellies, taken out after whole chicken is put into pot into Steam by water bath 40 minutes dry in the air it is cool,
The ginger and spring onion in seven Lane hundred chicken bellies are taken out, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey；
（4）Set up another after one pot of addition corn oil heats and add fragrant spicebush bark or branchlet and leaf in the nine periods of moiety four, treat that frying goes out the perfume (or spice) of four number kamuning
Taste, seven Lane hundred chickens are put into, its frying are taken out into golden yellow, be cut into small pieces sabot.（Or after sterilized vacuum packaging i.e.
Finished product is can be made into, it is instant to open bag stripping and slicing, being heated by microwave oven, is eaten more preferably after heating.）.
The beneficial effects of the present invention are：Aromatic strongly fragrant fragrant taste in four nine periods and its property of medicine can be melted by boiling
Enter among seven Lane hundred chicken, the epidermis golden yellow color after adding the corn oil frying of four number kamuning, four number kamuning are special
Some fragrance assails the nostrils, and meat is crisp outside tender inside, and induce one appetite, suitable for people of all ages.
Embodiment
（1）Raw material is configured according to following parts by weight：The seven whole 1.5kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 80g, Chinese prickly ash in four nine periods
6g, salt 4g, ginger 8g, cooking wine 8g, anistree 3g, cassia bark 3g, spring onion 8g, honey 12g, soy sauce 8g, the 5kg of corn oil 1.；
（2）By Chinese prickly ash, together frying is pulverized with salt, and the powder is applied on seven Lane hundred chickens and pickles half an hour；
（3）Add water 600ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of 40g tetra-, and water adds material after opening
Wine, ginger and spring onion are inserted in seven Lane hundred chicken bellies, whole chicken is put into Steam by water bath in pot takes out cool, taking-up of drying in the air after 40 minutes
Ginger and spring onion in seven Lane hundred chicken bellies, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey；
（4）Set up another after one pot of addition corn oil heats and add fragrant spicebush bark or branchlet and leaf in the nine periods of 40g tetra-, treat that frying goes out the perfume (or spice) of four number kamuning
Taste, seven Lane hundred chickens are put into, its frying are taken out into golden yellow, be cut into small pieces sabot.
Claims (4)
1. configure raw material according to following parts by weight：The seven whole 1.25-1.75kg of Lane hundred chicken, fragrant spicebush bark or branchlet and leaf 50- in four nine periods
100g, Chinese prickly ash 5-8g, salt 3-5g, ginger 5-8g, cooking wine 5-8g, anistree 2-3g, cassia bark 2-3g, spring onion 5-8g, honeybee
Sweet 6-12g, soy sauce 5-8g, corn oil 1-1. 5kg.
2. together frying is pulverized with salt by Chinese prickly ash, the powder is applied on seven Lane hundred chickens and pickles half an hour.
3. adding water 500-800ml in pot, fragrant spicebush bark or branchlet and leaf, anise, cassia bark are together boiled in the addition nine periods of moiety four, and water adds after opening
Enter cooking wine, ginger and spring onion inserted in seven Lane hundred chicken bellies, taken out after whole chicken is put into pot into Steam by water bath 40 minutes dry in the air it is cool,
The ginger and spring onion in seven Lane hundred chicken bellies are taken out, soy sauce is applied on seven Lane hundred chicken epidermises, then brush last layer honey.
Fragrant spicebush bark or branchlet and leaf in the nine periods of moiety four is added 4. setting up another one pot and adding after corn oil heats, treats that frying goes out the perfume (or spice) of four number kamuning
Taste, seven Lane hundred chickens are put into, its frying is taken out into golden yellow, be cut into small pieces sabot, or after sterilized vacuum packaging i.e.
Finished product is can be made into, it is instant to open bag stripping and slicing, being heated by microwave oven, is eaten more preferably after heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710821731.6A CN107691973A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of Lane hundred chicken of kamuning seven |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710821731.6A CN107691973A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of Lane hundred chicken of kamuning seven |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107691973A true CN107691973A (en) | 2018-02-16 |
Family
ID=61172599
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710821731.6A Pending CN107691973A (en) | 2017-09-13 | 2017-09-13 | A kind of preparation method of Lane hundred chicken of kamuning seven |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107691973A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902768A (en) * | 2018-06-22 | 2018-11-30 | 上海紫燕食品有限公司 | Hundred taste chickens of one kind and its production technology |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120404A (en) * | 1994-10-11 | 1996-04-17 | 张庆岚 | Method for prodn. of crisp fried duck |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN106261028A (en) * | 2015-05-29 | 2017-01-04 | 桂林市粮铭餐饮管理有限公司 | A kind of Poria lotus leaf chicken and preparation method thereof |
| CN106360401A (en) * | 2016-08-29 | 2017-02-01 | 方玉环 | Processing method of crisp fried chicken |
| CN106880018A (en) * | 2016-12-23 | 2017-06-23 | 黄维 | A kind of rice-flour noodle brine and preparation method thereof |
-
2017
- 2017-09-13 CN CN201710821731.6A patent/CN107691973A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1120404A (en) * | 1994-10-11 | 1996-04-17 | 张庆岚 | Method for prodn. of crisp fried duck |
| CN104082774A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Milky pot-stewed chicken claws and preparation method thereof |
| CN106261028A (en) * | 2015-05-29 | 2017-01-04 | 桂林市粮铭餐饮管理有限公司 | A kind of Poria lotus leaf chicken and preparation method thereof |
| CN106360401A (en) * | 2016-08-29 | 2017-02-01 | 方玉环 | Processing method of crisp fried chicken |
| CN106880018A (en) * | 2016-12-23 | 2017-06-23 | 黄维 | A kind of rice-flour noodle brine and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108902768A (en) * | 2018-06-22 | 2018-11-30 | 上海紫燕食品有限公司 | Hundred taste chickens of one kind and its production technology |
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Application publication date: 20180216 |