CN107897740A - A kind of preparation process of roast chicken - Google Patents
A kind of preparation process of roast chicken Download PDFInfo
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- CN107897740A CN107897740A CN201711330119.5A CN201711330119A CN107897740A CN 107897740 A CN107897740 A CN 107897740A CN 201711330119 A CN201711330119 A CN 201711330119A CN 107897740 A CN107897740 A CN 107897740A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 80
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 11
- 238000002347 injection Methods 0.000 claims abstract description 7
- 239000007924 injection Substances 0.000 claims abstract description 7
- 238000000465 moulding Methods 0.000 claims abstract description 5
- 240000005856 Lyophyllum decastes Species 0.000 claims abstract description 4
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims abstract description 4
- 230000035617 depilation Effects 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- 210000000038 chest Anatomy 0.000 claims description 9
- 210000003746 feather Anatomy 0.000 claims description 9
- 201000010099 disease Diseases 0.000 claims description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 6
- 239000003182 parenteral nutrition solution Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 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 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- 210000000436 anus Anatomy 0.000 claims description 3
- 210000004204 blood vessel Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010586 diagram Methods 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 210000004907 gland Anatomy 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000019991 rice wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000002689 soil Substances 0.000 claims description 3
- 210000001562 sternum Anatomy 0.000 claims description 3
- 240000007019 Oxalis corniculata Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000021270 cold food Nutrition 0.000 abstract description 2
- 230000000877 morphologic effect Effects 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 238000003307 slaughter Methods 0.000 abstract 1
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 4
- 241001127714 Amomum Species 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 240000000467 Carum carvi Species 0.000 description 2
- 235000005747 Carum carvi Nutrition 0.000 description 2
- 244000183685 Citrus aurantium Species 0.000 description 2
- 235000007716 Citrus aurantium Nutrition 0.000 description 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 2
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- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 2
- 235000009486 Crataegus bullatus Nutrition 0.000 description 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 2
- 235000009682 Crataegus limnophila Nutrition 0.000 description 2
- 240000000171 Crataegus monogyna Species 0.000 description 2
- 235000004423 Crataegus monogyna Nutrition 0.000 description 2
- 235000002313 Crataegus paludosa Nutrition 0.000 description 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 244000062241 Kaempferia galanga Species 0.000 description 2
- 235000013421 Kaempferia galanga Nutrition 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 241000951473 Schizonepeta Species 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 230000007958 sleep Effects 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 240000006023 Trichosanthes kirilowii Species 0.000 description 1
- 235000009818 Trichosanthes kirilowii Nutrition 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000000243 solution Substances 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
- A23L13/57—Coating with a layer or stuffing
-
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a kind of preparation process of roast chicken, including sorting, slaughter marinated depilation, the internal organ that cut open the chest, injection, other chicken moulding, fried chicken, boiled chicken.Neatly hairless figure is complete for roast chicken prepared by the present invention, and morphological appearance, surface is shinny glossy, and meat is soft, delicate, delicious in taste, gives off a strong fragrance, the rotten de- bone of meat is fat but not greasy.Its bone is chewed, there is lingering fragrance.The degree of saltiness is uniformly agreeable to the taste, cold food warm-served food, and old children is suitable.
Description
Technical field
The present invention relates to a kind of preparation process of roast chicken, belong to food processing technology field.
Background technology
Roast chicken is increasingly favored be subject to consumers in general as a kind of superior food with Chinese tradition flavor.
The taste of existing roast chicken than thin, its freshness show slightly deficiency, it is impossible to go deep into inside chicken, eat more easily produce botheration, and bone with
Meat is not completely separated, and is tasted cumbersome, if to be kept completely separate it, and can be because processing overdoes and makes chicken too
It is rotten, influence entrance sensation.With the increasingly raising of living standards of the people, people are not only satisfied with diet to have enough to eat and wear and eats
The increase of product quantity, the problems such as starting to stress safety, nutrition and delicious food, how to lift the taste flavor and quality safety of roast chicken, is
Increasingly cause the concern of consumer.
The content of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of delicious in taste, full of nutrition, fragrance is dense
It is strongly fragrant, the rotten de- bone of meat, the preparation process of fat but not greasy roast chicken.
The technical solution adopted by the present invention is as follows：
A kind of preparation process of roast chicken, comprises the following steps：
(1) sorting
Selected growth period is more than the Soil Development in Huaibei Plain free-ranging fiber crops chicken of 120 days, it is desirable to the black pawl of chicken, weight 2-2.5kg, raw material chicken
Must be examined through health quarantine, confirm from Pest- or disease-free area and health it is disease-free can use, must not extrude and tie in purchase and transport
Tie up, live chickens to be killed feed water and stop eating 16-24h；
(2) depilation is slaughtered
One knife cuts off the oesophagus, tracheae, blood vessel of live chickens, and drip blood 3-4 minutes, makes internal remaining blood fully disperse, then by it
62-66 DEG C of hot water scalding is immersed, the chicken after scalding is fed into depilator, is lost hair or feathers；
(3) cut open the chest internal organ
Chicken feather is rinsed well after purifying with cold water, two bones on the side leg of leg is knocked disconnected, easy to the crossing one's legs of chicken, killed or stripped feather off, is made
Type, 1.5-2cm opens T-shaped mouth under anus, and internal organ are clawed from T-shaped mouth, opened on chicken neck a 2-3cm osculums pull out oesophagus, 2
Knife removes tail gland, cleans the fine, soft fur on chicken trunk, and inside and outside trunk residual blood is thoroughly done the wash with circulating water, keeps the cleaning of chicken whole body；
(4) injection is marinated
Washed chicken is placed in container, then parenteral solution is prepared, i.e. 100kg chickens honey 1-2kg, yellow rice wine 4-5kg,
Ginger juice 2-3kg, salt 3-4kg, with 20-25kg frozen water dissolve, then injected respectively using high pressure injector six positions carry on the back,
At chest, leg each two, injection, which finishes, pours into remaining parenteral solution in tumbler, is put into freezer and pickles after continuous tumbling 2-3h,
24-36h is pickled at a temperature of 0-4 DEG C；
(5) other chicken moulding
Breastbone is cut off, chest takes left wing to be passed through by the edge of a knife upward, and both legs fill out abdomen, chicken not into Kowloon Eight Diagrams shape, seemingly sleeps U.S.
People；
(6) fried chicken
Not good chicken is hung over into shady place, dries moisture, maltose is dipped in hairbrush and smears chicken body, is entered after smoothening oily in big oil cauldron
Fried, at 150-180 DEG C, time 1-2min, coat color takes the dish out of the pot Oil-temperature control in golden yellow；
(7) boiled chicken
Sufficient water is put in cauldron, water is advisable not cross chicken body, and centre does not add water, and water is boiled, and special flavoring is filled
Entering in a gauze bag, the flavoring that every kilogram of chicken body adds is 50-100g, tightens sack, the chicken fried fitly is put well,
It is boiled with very hot oven, offscum is skimmed, slightly boils 5-6min, chicken in pot is stirred once up and down, pot cover is covered, uses instead and be cooked by slow fire 4-6h,
Untill the rotten de- bone of meat, strong aroma roast chicken is obtained.
The special flavoring is made of the raw material of following parts by weight：Anise 80-100, Amomum globosum loureiro 60-90, cassia bark
50-60, Chinese torreyanut 70-90, cloves 50-80, fennel seeds 40-65, fructus amomi 50-70, Chinese prickly ash 60-80, orange leaf 90-110, peanut shell
40-50, rhizoma zingiberis 100-120, tsaoko 55-75, root of Dahurain angelica 60-80, White Chloe 70-90, Caraway 50-60, galangal 80-110, melon wither
Leaf 5 0-80, Bi dial 75-95, hawthorn 30-50, mountain naphthalene 70-90, schizonepeta 75-85, bitter orange flower 40-5 5.
Beneficial effect of the present invention：
Neatly hairless figure is complete for roast chicken prepared by the present invention, and morphological appearance, surface is shinny glossy, and meat is soft, thin
It is tender, it is delicious in taste, give off a strong fragrance, the rotten de- bone of meat is fat but not greasy.Its bone is chewed, there is lingering fragrance.The degree of saltiness is uniformly agreeable to the taste, and cold food warm-served food is equal
Can, old children is suitable.
Embodiment
A kind of preparation process of roast chicken, comprises the following steps：
(1) sorting
Selected growth period is more than the Soil Development in Huaibei Plain free-ranging fiber crops chicken of 120 days, it is desirable to the black pawl of chicken, weight 2.5kg, raw material chicken palpus
Examined through health quarantine, confirm from Pest- or disease-free area and health it is disease-free can use, must not extrude and bundle in purchase and transport,
Live chickens to be killed feed water and stop eating 24h；
(2) depilation is slaughtered
One knife cuts off the oesophagus, tracheae, blood vessel of live chickens, and drip blood 4 minutes, makes internal remaining blood fully disperse, then soaked
Enter 65 DEG C of hot water scalding, the chicken after scalding is fed into depilator, is lost hair or feathers；
(3) cut open the chest internal organ
Chicken feather is rinsed well after purifying with cold water, two bones on the side leg of leg is knocked disconnected, easy to the crossing one's legs of chicken, killed or stripped feather off, is made
Type, 2cm opens T-shaped mouth under anus, and internal organ are clawed from T-shaped mouth, and a 3cm osculums are opened on chicken neck and pull out oesophagus, 2 knives remove
Tail gland, cleans the fine, soft fur on chicken trunk, and inside and outside trunk residual blood is thoroughly done the wash with circulating water, keeps the cleaning of chicken whole body；
(4) injection is marinated
Washed chicken is placed in container, then parenteral solution is prepared, i.e. 100kg chickens honey 2kg, yellow rice wine 5kg, ginger juice
3kg, salt 4kg, with 25kg frozen water dissolve, then injected respectively using high pressure injector six positions carry on the back, chest, leg each two
Place, injection, which finishes, pours into remaining parenteral solution in tumbler, is put into freezer and pickles after continuous tumbling 3h, in 2 DEG C of temperature
36h is pickled down；
(5) other chicken moulding
Breastbone is cut off, chest takes left wing to be passed through by the edge of a knife upward, and both legs fill out abdomen, chicken not into Kowloon Eight Diagrams shape, seemingly sleeps U.S.
People；
(6) fried chicken
Not good chicken is hung over into shady place, dries moisture, maltose is dipped in hairbrush and smears chicken body, is entered after smoothening oily in big oil cauldron
Fried, at 180 DEG C, time 1.5min, coat color takes the dish out of the pot Oil-temperature control in golden yellow；
(7) boiled chicken
Sufficient water is put in cauldron, water is advisable not cross chicken body, and centre does not add water, and water is boiled, and special flavoring is filled
Enter in a gauze bag, the flavoring that every kilogram of chicken body adds is 80g, tightens sack, the chicken fried fitly is put well, use is prosperous
Baked wheaten cake is opened, and is skimmed offscum, is slightly boiled 5min, and chicken in pot is stirred once up and down, pot cover is covered, uses instead and be cooked by slow fire 6h, rotten de- with meat
Untill bone, strong aroma roast chicken is obtained.
Wherein, the special flavoring is made of the raw material of following parts by weight：90 parts of anise, 75 parts of Amomum globosum loureiro, osmanthus
It is 50 parts of skin, 80 parts of Chinese torreyanut, 70 parts of cloves, 50 parts of fennel seeds, 60 parts of fructus amomi, 65 parts of Chinese prickly ash, orange 100 parts of leaf, 45 parts of peanut shell, dry
105 parts of ginger, 65 parts of tsaoko, 70 parts of the root of Dahurain angelica, 80 parts of White Chloe, 60 parts of Caraway, 110 parts of galangal, 70 parts of Mongolian snake gourd leaf, Bi dial 90
Part, 40 parts of hawthorn, 80 parts of mountain naphthalene, 85 parts of schizonepeta, 50 parts of bitter orange flower.
Claims (1)
1. a kind of preparation process of roast chicken, it is characterised in that comprise the following steps：
(1) sorting
Selected growth period is more than the Soil Development in Huaibei Plain free-ranging fiber crops chicken of 120 days, it is desirable to which the black pawl of chicken, weight 2-2.5kg, raw material chicken must be through
Health quarantine examine, confirm from Pest- or disease-free area and health it is disease-free can use, must not extrude and bundle in purchase and transport, treat
Kill live chickens and feed water and stop eating 16-24h；
(2) depilation is slaughtered
One knife cuts off the oesophagus, tracheae, blood vessel of live chickens, and drip blood 3-4 minutes, makes internal remaining blood fully disperse, be then dipped in
62-66 DEG C of hot water scalding, is fed into depilator by the chicken after scalding, loses hair or feathers；
(3) cut open the chest internal organ
Chicken feather is rinsed well after purifying with cold water, two bones on the side leg of leg are knocked it is disconnected, easy to the crossing one's legs of chicken, killed or stripped feather off, moulding,
1.5-2cm opens T-shaped mouth under anus, and internal organ are clawed from T-shaped mouth, and a 2-3cm osculums are opened on chicken neck and pull out oesophagus, 2 knives
Remove tail gland, clean the fine, soft fur on chicken trunk, inside and outside trunk residual blood is thoroughly done the wash with circulating water, keep the cleaning of chicken whole body；
(4) injection is marinated
Washed chicken is placed in container, then parenteral solution is prepared, i.e. 100kg chickens honey 1-2kg, yellow rice wine 4-5kg, ginger juice
2-3kg, salt 3-4kg, with 20-25kg frozen water dissolve, then injected respectively using high pressure injector six positions carry on the back, chest,
At leg each two, injection, which finishes, pours into remaining parenteral solution in tumbler, is put into freezer and pickles after continuous tumbling 2-3h, in 0-
24-36h is pickled at a temperature of 4 DEG C；
(5) other chicken moulding
Breastbone is cut off, chest takes left wing to be passed through by the edge of a knife upward, and both legs fill out abdomen, chicken not into Kowloon Eight Diagrams shape, like sleeping beauty；
(6) fried chicken
Not good chicken is hung over into shady place, dries moisture, maltose is dipped in hairbrush and smears chicken body, frying in big oil cauldron is entered after smoothening,
At 150-180 DEG C, time 1-2min, coat color takes the dish out of the pot Oil-temperature control in golden yellow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711330119.5A CN107897740A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation process of roast chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711330119.5A CN107897740A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation process of roast chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897740A true CN107897740A (en) | 2018-04-13 |
Family
ID=61854371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711330119.5A Withdrawn CN107897740A (en) | 2017-12-13 | 2017-12-13 | A kind of preparation process of roast chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107897740A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432446A (en) * | 2019-08-27 | 2019-11-12 | 马艺 | A kind of production method and flavor roast chicken of flavor roast chicken |
-
2017
- 2017-12-13 CN CN201711330119.5A patent/CN107897740A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110432446A (en) * | 2019-08-27 | 2019-11-12 | 马艺 | A kind of production method and flavor roast chicken of flavor roast chicken |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180413 |
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| WW01 | Invention patent application withdrawn after publication |