CN107897741A - A kind of spices popcorn chicken and preparation method thereof - Google Patents
A kind of spices popcorn chicken and preparation method thereof Download PDFInfo
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- CN107897741A CN107897741A CN201711332491.XA CN201711332491A CN107897741A CN 107897741 A CN107897741 A CN 107897741A CN 201711332491 A CN201711332491 A CN 201711332491A CN 107897741 A CN107897741 A CN 107897741A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 37
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 31
- 241000482268 Zea mays subsp. mays Species 0.000 title claims abstract description 31
- 235000013599 spices Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 14
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 14
- 241000756943 Codonopsis Species 0.000 claims abstract description 14
- 241000271309 Aquilaria crassna Species 0.000 claims abstract description 13
- 239000009636 Huang Qi Substances 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 241000234282 Allium Species 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000019991 rice wine Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 12
- 235000013311 vegetables Nutrition 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 210000000481 breast Anatomy 0.000 claims abstract description 10
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000012813 breadcrumbs Nutrition 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 230000002860 competitive effect Effects 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000192 social effect Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 7
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- PJANXHGTPQOBST-VAWYXSNFSA-N Stilbene Natural products C=1C=CC=CC=1/C=C/C1=CC=CC=C1 PJANXHGTPQOBST-VAWYXSNFSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 206010016256 fatigue Diseases 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- PJANXHGTPQOBST-UHFFFAOYSA-N stilbene Chemical compound C=1C=CC=CC=1C=CC1=CC=CC=C1 PJANXHGTPQOBST-UHFFFAOYSA-N 0.000 description 1
- 235000021286 stilbenes Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 210000003462 vein 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
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—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
- 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
- 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
- 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 present invention discloses a kind of spiced popcorn chicken and preparation method thereof, by Fresh Grade Breast with spiceleaf, cassia bark, agalloch eaglewood, Chinese prickly ash, illiciumverum, in one's early teens, dried orange peel, radix astragali, Radix Codonopsis, refined salt, white granulated sugar, the fresh seasoning of vegetable, spring onion, garlic, ginger, yellow rice wine, the Processing farage such as light soy sauce spices pickled, while popcorn chicken mouthfeel is lifted, it is given full play to good nutritive effect, be beneficial to the health of people.A kind of spiced popcorn chicken preparation method of the invention, technique are easy to standardize, are adapted to large-scale production, to improving Competitive Products, effectively extends volume growth, and promotion interprise's intensive management and technological progress etc. are all of great immediate significance and social effect.
Description
Technical field
The present invention relates to a kind of fried baked goods, more particularly to a kind of spiced popcorn chicken and preparation method thereof.
Background technology
The comparision contents of chicken protein are high, and digestibility is high, it is easy to which be absorbed by the body utilization.Chicken to nutrition not
It is good, chilly is cold, weak fatigue, irregular menstruation, anaemia, physically weak etc. has good dietary function.Traditional Chinese medicine thinks that chicken has temperature
The effect of middle QI invigorating, qi-restoratives replenishing essence=strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.In recent years, with the increasingly raising of living standard, people
Not be confined to stew, boil, such cooking method braised in soy sauce, it is fried, baked goods are gradually welcomed by the people.Popcorn chicken is made
For a kind of fried, baked goods food, with its meat tenderness it is delicious and it is deep liked by consumer, but most popcorn chicken currently on the market
Substantial amounts of non-natural flavouring is used for lifting mouthfeel, long-term consumption is not conducive to good health, more will not be with health role,
The health demand of modern people is not met.The present invention adds a variety of Chinese medicine composition spices when making popcorn chicken, in lifting chicken rice
While fancy top sense, it is given full play to good nutritive effect, be beneficial to the health of people.
The content of the invention
In view of the above-mentioned problems of the prior art, the present invention provides a kind of spiced popcorn chicken and preparation method thereof, can protect
The flavor of popcorn chicken is held, harmful effect delicious in taste, and being produced to avoid non-natural flavouring to human body.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：A kind of spices popcorn chicken, with parts by weight
Meter, it is composed of the following components：900~1000 parts of Fresh Grade Breast, 4~6 parts of spiceleaf, 3~5 parts of cassia bark, 2~3 parts of agalloch eaglewood, Chinese prickly ash 1~2
Part, it is 1~2 part octagonal, 2~3 parts in one's early teens, 3~5 parts of dried orange peel, 2~4 parts of radix astragali, 4~6 parts of Radix Codonopsis, 8~10 parts of refined salt, white sand
Sugar 6~8 parts, 15~20 parts of 2~3 parts of fresh seasoning, the spring onion of vegetable, 20~25 parts of garlic, 25~30 parts of ginger, 4~6 parts of yellow rice wine,
3~5 parts of light soy sauce.
As the further optimization of such scheme, a kind of spices popcorn chicken is in parts by weight, composed of the following components：With
Parts by weight meter, it is composed of the following components：1000 parts of Fresh Grade Breast, 6 parts of spiceleaf, 5 parts of cassia bark, 3 parts of agalloch eaglewood, 2 parts of Chinese prickly ash, it is 2 parts octagonal,
3 parts in one's early teens, 5 parts of dried orange peel, 4 parts of radix astragali, 6 parts of Radix Codonopsis, 10 parts of refined salt, 8 parts of white granulated sugar, 3 parts of fresh seasoning, the spring onion 20 of vegetable
Part, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
As the further optimization of such scheme, a kind of spices popcorn chicken is in parts by weight, composed of the following components：Chicken
900 parts of brisket, 4 parts of spiceleaf, 3 parts of cassia bark, 2 parts of agalloch eaglewood, 1 part of Chinese prickly ash, it is 1 part octagonal, 2 parts in one's early teens, 3 parts of dried orange peel, 2 parts of radix astragali,
4 parts of Radix Codonopsis, 8 parts of refined salt, 6 parts of white granulated sugar, 15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, 4 parts of yellow rice wine, life
Take out 3 parts.
Present invention also offers a kind of preparation method of spiced popcorn chicken, include the following steps：
(1) Fresh Grade Breast is cleaned out, is cut into 1.5 centimetres or so of fragment, be put into clean curing container；
(2) weigh in proportion spiceleaf, cassia bark, agalloch eaglewood, Chinese prickly ash, illiciumverum, in one's early teens, dried orange peel, radix astragali, Radix Codonopsis, be crushed into powder
End；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice stand-by；
(4) the mixing juice that the spices powder and step (3) obtained step (2) obtains adds the marinated of step (1)
In container, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, stir, be maintained at 0
At a temperature of~3 DEG C pickle 20~25 it is small when；
(5) it is the popcorn chicken that step (4) has been pickled is good with sterilized bamboo stick string, it is quick-frozen at a temperature of -30~-25 DEG C
30~45 minutes, then pack, it is sent into freezer and stores.
(6) when eating, take out and thaw, apply fecula, be stained with egg liquid, wrap breadcrumbs, be put into oven for baking or frying
.
Compared with the prior art, a kind of spiced popcorn chicken of the invention and preparation method thereof has the beneficial effect that：
(1) a kind of spiced popcorn chicken of the invention using spiceleaf, cassia bark, agalloch eaglewood, Chinese prickly ash, illiciumverum, in one's early teens, dried orange peel, Huang
The pure natural spices such as stilbene, Radix Codonopsis are pickled, without side-effects to body while popcorn chicken taste is lifted.
(2) a variety of pickled flavor sheets that a kind of spiced popcorn chicken of the invention uses are as beneficial Chinese herbal medicine, as cassia bark,
Dried orange peel, radix astragali, Radix Codonopsis etc., are digested and assimilated for promotion, and strengthen immunity etc. has effect well.
(3) a kind of spiced popcorn chicken preparation method of the invention, technique are easy to standardize, are adapted to large-scale production.To carrying
High Competitive Products, effectively extend volume growth, and promote interprise's intensive management and technological progress etc. all to have great show
Sincere justice and social effect.
Embodiment
To make the object, technical solutions and advantages of the present invention of greater clarity, below by embodiment, to the present invention into
Row is further described.However, it should be understood that the specific embodiments described herein are merely illustrative of the present invention, and do not have to
In limiting the scope of the invention.
Embodiment 1
A kind of spices popcorn chicken, it is in parts by weight, composed of the following components：1000 parts of Fresh Grade Breast, 6 parts of spiceleaf, cassia bark 5
Part, 3 parts of agalloch eaglewood, 2 parts of Chinese prickly ash, it is 2 parts octagonal, 3 parts in one's early teens, 5 parts of dried orange peel, 4 parts of radix astragali, 6 parts of Radix Codonopsis, 10 parts of refined salt, white granulated sugar 8
Part, 20 parts of 3 parts of fresh seasoning, the spring onion of vegetable, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
A kind of preparation method of spiced popcorn chicken of this preferred embodiments, includes the following steps：
(1) popcorn chicken is cleaned out, is cut into 1.5 centimetres or so of fragment, be put into clean curing container；
(2) weigh in proportion spiceleaf, cassia bark, agalloch eaglewood, Chinese prickly ash, illiciumverum, in one's early teens, dried orange peel, radix astragali, Radix Codonopsis, be crushed into powder
End；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice stand-by；
(4) the mixing juice that the spices powder and step (3) obtained step (2) obtains adds the marinated of step (1)
In container, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, stir, be maintained at 2
At a temperature of DEG C pickle 22 it is small when；
(5) it is the popcorn chicken that step (4) has been pickled is good with sterilized bamboo stick string, quick-frozen 35 points at a temperature of -25 DEG C
Clock, then pack, it is sent into freezer and stores.
(6) take out and thaw, apply fecula, be stained with egg liquid, wrap breadcrumbs, be put into oven for baking or frying.
Embodiment 2
A kind of spices popcorn chicken, it is in parts by weight, composed of the following components：900 parts of Fresh Grade Breast, 4 parts of spiceleaf, 3 parts of cassia bark,
2 parts of agalloch eaglewood, 1 part of Chinese prickly ash, it is 1 part octagonal, 2 parts in one's early teens, 3 parts of dried orange peel, 2 parts of radix astragali, 4 parts of Radix Codonopsis, 8 parts of refined salt, 6 parts of white granulated sugar,
15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, 4 parts of yellow rice wine, 3 parts of light soy sauce.
A kind of preparation method of spiced popcorn chicken of the present embodiment is not repeated with embodiment 1.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
Any modification, equivalent substitution or improvement made within refreshing and principle etc., should all be included in the protection scope of the present invention.
Claims (4)
1. a kind of spices popcorn chicken, it is characterised in that in parts by weight, composed of the following components：900~1000 parts of Fresh Grade Breast,
4~6 parts of spiceleaf, 3~5 parts of cassia bark, 2~3 parts of agalloch eaglewood, 1~2 part of Chinese prickly ash, octagonal 1~2 part, 2~3 parts in one's early teens, dried orange peel 3~5
Part, 2~4 parts of radix astragali, 4~6 parts of Radix Codonopsis, 8~10 parts of refined salt, 6~8 parts of white granulated sugar, 2~3 parts of the fresh seasoning of vegetable, spring onion 15~
20 parts, 20~25 parts of garlic, 25~30 parts of ginger, 4~6 parts of yellow rice wine, 3~5 parts of light soy sauce.
A kind of 2. spices popcorn chicken, it is characterised in that：In parts by weight, it is composed of the following components：1000 parts of Fresh Grade Breast, spiceleaf 6
Part, 5 parts of cassia bark, 3 parts of agalloch eaglewood, 2 parts of Chinese prickly ash, it is 2 parts octagonal, 3 parts in one's early teens, 5 parts of dried orange peel, 4 parts of radix astragali, 6 parts of Radix Codonopsis, refined salt 10
Part, 8 parts of white granulated sugar, 20 parts of 3 parts of fresh seasoning, the spring onion of vegetable, 25 parts of garlic, 30 parts of ginger, 6 parts of yellow rice wine, 5 parts of light soy sauce.
3. a kind of spices popcorn chicken, it is characterised in that in parts by weight, composed of the following components：900 parts of Fresh Grade Breast, spiceleaf 4
Part, 3 parts of cassia bark, 2 parts of agalloch eaglewood, 1 part of Chinese prickly ash, it is 1 part octagonal, 2 parts in one's early teens, 3 parts of dried orange peel, 2 parts of radix astragali, 4 parts of Radix Codonopsis, 8 parts of refined salt,
6 parts of white granulated sugar, 15 parts of 2 parts of fresh seasoning, the spring onion of vegetable, 20 parts of garlic, 25 parts of ginger, 4 parts of yellow rice wine, 3 parts of light soy sauce.
4. the preparation method of a kind of spiced popcorn chicken as described in claims 1 to 3 is any, it is characterised in that including following step
Suddenly：
(1) Fresh Grade Breast is cleaned out, is cut into 1.5 centimetres or so of fragment, be put into clean curing container；
(2) weigh in proportion spiceleaf, cassia bark, agalloch eaglewood, Chinese prickly ash, illiciumverum, in one's early teens, dried orange peel, radix astragali, Radix Codonopsis, be ground into powder；
(3) spring onion, garlic, ginger are weighed in proportion, and mixing is squeezed the juice stand-by；
(4) the mixing juice that the spices powder and step (3) obtained step (2) obtains adds the curing container of step (1)
It is interior, while refined salt, white granulated sugar, the fresh seasoning of vegetable, yellow rice wine, light soy sauce are proportionally added into, stir, be maintained at 0~3 DEG C
At a temperature of pickle 20~25 it is small when；
(5) chicken block for having pickled step (4), quick-frozen 30~45 minutes at a temperature of -30~-25 DEG C, then packs,
It is sent into freezer and stores.
(6) when eating, take out and thaw, apply fecula, be stained with egg liquid, wrap breadcrumbs, be put into oven for baking or frying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332491.XA CN107897741A (en) | 2017-12-13 | 2017-12-13 | A kind of spices popcorn chicken and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711332491.XA CN107897741A (en) | 2017-12-13 | 2017-12-13 | A kind of spices popcorn chicken and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897741A true CN107897741A (en) | 2018-04-13 |
Family
ID=61865531
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711332491.XA Pending CN107897741A (en) | 2017-12-13 | 2017-12-13 | A kind of spices popcorn chicken and preparation method thereof |
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| Country | Link |
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| CN (1) | CN107897741A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
-
2017
- 2017-12-13 CN CN201711332491.XA patent/CN107897741A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102754850A (en) * | 2012-06-21 | 2012-10-31 | 安徽夏星食品有限公司 | Boneless chicken fillet and making method thereof |
| CN104921041A (en) * | 2015-06-29 | 2015-09-23 | 重庆普恒食品科技有限公司 | Spiced marinade, spiced pickle prepared from same and preparation method of spiced pickle |
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Application publication date: 20180413 |