CN107912716A - A kind of convenient and instant type Benben chicken and preparation method thereof - Google Patents
A kind of convenient and instant type Benben chicken and preparation method thereof Download PDFInfo
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- CN107912716A CN107912716A CN201710968650.9A CN201710968650A CN107912716A CN 107912716 A CN107912716 A CN 107912716A CN 201710968650 A CN201710968650 A CN 201710968650A CN 107912716 A CN107912716 A CN 107912716A
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- 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
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- 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
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- 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
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- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- 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
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Abstract
A kind of convenient and instant type Benben chicken, be molded, pickled by meat material respectively, wear label, packing and sterilizing and etc. prepare the prefabricated bag of chicken skewer；By chicken bone quick-boil water, high pressure infusion, seasoning, packing and sterilizing and etc. the prefabricated bag of bottom soup；Cured by base oil, dispensing is prefabricated, frying mixes, packing and sterilizing prepare red oil material bag.Making and edible demand of the present invention according to instant food, on the premise of product special flavour is ensured, the prefabricated bag of chicken skewer, the prefabricated bag of bottom soup and red oil material bag are prepared using normalizing operation flow batch, operated by salinity, encapsulation and physical sterilization in each material bag, make product that there is the longer shelf-life, and utilize existing self-heating cutlery box packing technique, the sacked material bag after sterilizing is further packed, easy to the carrying of consumer and edible, be conducive to the popularization of this lacol flavor cuisines of Benben chicken.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of convenient and instant type Benben chicken and preparation method thereof.
Background technology
Benben chicken is the well-known special local food of Chuan Sheng Leshans, is gained the name with its container containing.The cooking of Benben chicken
Technique mainly boils modulation with pungent and fragrant flavorings including the cooking of chicken meat, bottom soup, wherein, meat used by Benben chicken
Raw material is mostly chicken and chicken giblets, requires meat thoroughly well cooked but not mushy when cooking processing, with crisp, bullet mouthfeel；Bottom soup then require it is light,
It is fragrant, clear, meat is fully infiltrated in soup；And Benben chicken entirety flavor is then carried out determining taste by pungent and fragrant flavorings.
Existing Benben chicken is positioned in earthen container, is soaked in bottom soup and pungent and fragrant flavorings, had using meats such as bamboo stick string sliced chickens
There are the crisp meat tenderness of skin, spicy fresh perfume (or spice), the salty moderate characteristic of sweet tea.It since its is convenient, can not only be used for matching somebody with somebody dishes, can also be used as and stop
Not busy snack, is consistent with the development trend of current instant food, and therefore, the present inventor is prepared by the technological process of standardization
Convenient and instant type Benben chicken product, to cater to mass consumption trend, and can further improve Benben chicken this local characteristic cuisines
Popularity.
The content of the invention
The present invention provides a kind of convenient and instant type Benben chicken and preparation method thereof, according to the making of instant food and it is edible will
Ask, on the premise of product special flavour is ensured, using normalizing operation flow batch prepare chicken skewer it is prefabricated bag, bottom soup it is prefabricated bag and
Red oil material bag, is operated by salinity, encapsulation and physical sterilization in each material bag, product is had the longer shelf-life, and using now
There is self-heating cutlery box packing technique, the sacked material bag after sterilizing is further packed, easy to the carrying of consumer and edible,
Be conducive to the popularization of this lacol flavor cuisines of Benben chicken.
In order to achieve the object of the present invention, intend using following technology：
A kind of convenient and instant type Benben chicken preparation method, it is characterised in that including following process：
S1. be molded, pickled by meat material, wear label, packing and sterilizing curing prepare the prefabricated bag of chicken skewer；
S2. water, high pressure infusion, seasoning, packing and sterilizing are quick-boiled by chicken bone and prepares the prefabricated bag of bottom soup；
S3. cured by base oil, dispensing is prefabricated, frying mixes, packing and sterilizing prepare red oil material bag；
S4. each material bag prepared by process S1 ~ S3 is put into self-heating cutlery box, is packed.
Further, process S1 specifically includes following steps：
S11. the fresh meat from healthy chicken is selected, excision forming is thickness 4mm ~ 6mm sheets, or 10mm square
It is block；
S12. the shaping meat in step S11 is put into curing container, after being stirred with marinated flavoring for mixture, stands, is marinated
It is tasty；
S13. the meat after step S12 is pickled is worn to bamboo stick；
S14. weigh, dispense made from some step S13 that meat label string is in food pack, after Vacuum Package, at 110 DEG C
Sterilize 30min.
Further, process S2 specifically includes following steps：
S21. the new freshly-slaughtered poultry bone from healthy chicken is selected, after clear water is eluriated, is put into water bath, is heated to boiling, stir
2min ~ 5min, chicken bone is pulled out, and after natural cooling, cold water washes away surface scum；
S22. the chicken bone input after being handled by step S21 is loaded with the high pressure cooking vessel of clear water, high pressure infusion 2h
Afterwards, chicken bone is pulled out；
S23. after adding soup stock flavoring into the high pressure cooking vessel of step S22, after high pressure infusion 10min, filter residue；Wherein,
Soup stock flavoring ingredients include dried orange peel, old ginger, rock sugar, Chinese prickly ash, Bulbus Allii Fistulosi, refined salt, chicken bone cream soup, chicken bouillon and xanthans, respectively
Composition quality portion rate is 400:400:100:200:200:300:100:100:1；
S24. soup body made from step 23 is dispensed, after encapsulation, 121 DEG C of water dip sterilization 30min.
Further, process S3 specifically includes following steps：
Cured by base oil, dispensing is prefabricated, frying mixes, packing and sterilizing prepare red oil material bag；
S31. after rapeseed oil being heated to 270 DEG C, natural cooling；
S32. with quality parts ratio 320:20:20:3 configuration capsicums, peanut and sesame, 50 purposes are broken into by capsicum and peanut
Graininess, and it is divided into trisection after dispensing is mixed；
S33. step S31 curing rapeseed oils after cooling are heated to 120 DEG C ~ 125 DEG C, put into step S32 and mix under low baking temperature
One decile of dispensing carries out frying, and fire is closed after 2min ~ 3min, and when oil temperature drops to 110 DEG C, input the second decile mixing is matched somebody with somebody
Material, and stirs and evenly mixs, and when oil temperature drops to 90 DEG C, puts into trisection mixed ingredients, stirs to 60 DEG C of oil temperature, puts into and is
Rapeseed oil quality parts ratio is 0.3% zanthoxylum powder, is stirred and evenly mixed；
S34. after oil body cooling made from step S33, it is dispensed, is sealed, 80 DEG C of pasteurize 25min.
Further, meat is molded in step S12 to stir using batch-mixed with marinated flavoring, often stirs 20min,
10min is stood, is repeated 1 ~ 3 time.
Further, in step S12 pickle flavoring ingredients include salt, white wine, Chinese prickly ash, pepper, ginger green onion juice, five-spice powder,
Sodium tripolyphosphate, deoxidation sodium acetate, sodium nitrite, D-araboascorbic acid sodium and compounding phosphate, each composition quality portion rate are
800:400:120:120:400:120:5:12:6:10:8。
Further, the quality parts ratio of chicken bone and clear water is 1 in step S22:3~1:10；Chicken bone and soup in step S23
The quality parts ratio for expecting flavoring is 100:18~100:25.
Further, the capsicum used in step S32 includes a new generation of Henan Neihuang County extra dry red wine green pepper and two twigs of the chaste tree, both quality
Portion rate is 1:1.
A kind of convenient and instant type Benben chicken, it is characterised in that including the prefabricated bag of chicken skewer, the prefabricated bag of bottom soup, red oil material bag
With self-heating cutlery box, the self-heating cutlery box includes heating area and Tang Shi areas, self-heating heating bag, institute being equipped with the heating area
The prefabricated bag of chicken skewer, the prefabricated bag of the bottom soup and the red oil material Bao Jun is stated to be arranged in the Tang Shi areas.
Above-mentioned technical proposal and its advantage are carried out as described below：
Making and edible demand of the present invention according to instant food, on the premise of product special flavour is ensured, using normalizing operation
Flow batch prepares the prefabricated bag of chicken skewer, the prefabricated bag of bottom soup and red oil material bag, passes through salinity, encapsulation and physical sterilization in each material bag
Operation, makes product have a longer shelf-life, and the existing self-heating cutlery box packing technique of utilization, to the sacked material bag after sterilizing into
The further packaging of row, easy to the carrying of consumer and edible, is conducive to the popularization of this lacol flavor cuisines of Benben chicken.
Each flavoring ingredients of the present invention use normalizing operation with definite proportions, the preparation process of each material bag
Production, so as to ensure product special flavour stability.Further, it is aided with existing automated production equipment, you can realize that Benben chicken is produced
The industrialized mass production of product.
After the present invention is molded and worn label processing to chicken meat, meat curing is synchronously completed in sterilization steps, from
And chicken meat caused by avoiding the existing meat treatment process for first curing and sterilizing again is excessively rotten, advantageously ensure that meat has
Crisp, bullet mouthfeel.
Existing Benben chicken bottom soup is when boiling using open mode, thus to boil the time longer for soup body, and during boiling
Operating personnel are needed to boil firepower, water etc. by subjective experience regulation and control.Soup prefabricated bag in bottom of the present invention is adjusted again after being boiled using aggregate
The mode of taste, carries out soup body to determine taste, advantageously ensures that the mouth of each batch bottom soup using the soup stock seasoning material formula of criterion and quantity
Feel quality stability；And coordinate high pressure compacting cooking method, be conducive to shortening soup stock and boil the time.
Synthetic perfume component species and dosage are less in the flavouring formula that the present invention uses, and avoid synthetic perfume pair
The influence of Benben chicken peculiar taste, makes finished product mouthfeel closer in traditional cook food.
Meat of the present invention and bottom steamed dumping material using salinity control, pack and the methods of physical sterilization, can reach normal
The shelf-life of the lower 10d ~ 15d of temperature；And existing self-heating cutlery box packing technique is utilized, the band dress construction materials contract after sterilizing is carried out further
Packaging, easy to the carrying of consumer and edible.
Embodiment
Embodiment 1：
S1. the preparation of the prefabricated bag of chicken skewer
Meat material：
Chicken 10000g.
Marinated flavoring：
Salt 200g
60 degree of white wine 100g
Chinese prickly ash 30g
Pepper 30g
Ginger green onion juice 100g
Five-spice powder 30g
Sodium tripolyphosphate 0.75g
Deoxidation sodium acetate 3g
Sodium nitrite 1.5g
D-araboascorbic acid sodium 2.5g
Compound phosphate 2g.
After meat material is cleaned, excision forming is length 3cm ~ 5cm, and width about 2cm, the sheet of thickness about 0.5cm, is washed in a pan again
Wash, remove watery blood.
After draining, meat material is put into container, after adding marinated flavoring, 20min is mixed, stands 20min, then mix
Stirring 20min is closed, stands 8h.
It is 180g ± 5g/ parts to weigh the meat material pickled, and wears label respectively, bamboo stick length 12cm ~ 18cm, often signs and penetrate 1 ~ 2
Piece meat material.
Using the chicken skewer of food pack Vacuum Package quota meat material, sterilize 30min at 110 DEG C.
S2. the preparation of the prefabricated bag of bottom soup
Chicken bone 5000g.
Soup stock flavoring：
Dried orange peel 200g
Old ginger 200g
Rock sugar 50g
Chinese prickly ash 100g
Bulbus Allii Fistulosi 100g
Refined salt 150g
Chicken bone cream soup 50g
Chicken bouillon 50g
Xanthans 0.5g.
After clear water eluriates chicken bone, it is put into water bath（Dried orange peel 50g and old ginger 50g can be added and be used for raw meat of dispelling）, water is heated
To boiling, 2min ~ 5min is persistently stirred.Chicken bone is pulled out, after natural cooling, cold water washes away surface scum.
After chicken bone draining, it is put into high pressure cooking vessel, adds clear water 24000g, high pressure infusion 2h.After pulling chicken bone out, to
Input soup stock flavoring in container, after high pressure infusion 10min, filter residue, cooling.
Bottom soup is packed as 250ml/ bags, after encapsulation using food pack, 121 DEG C of water dip sterilization 30min.
S3. the preparation of red oil material bag
Rapeseed oil 2000g
Dispensing：
A new generation of Henan Neihuang County chilli 480g
Two twigs of the chaste tree 480g
Sesame 60g
Peanut 60g
Pericarpium zanthoxyli schinifolii powder 9g
After rapeseed oil is heated to 270 DEG C, natural cooling.
Use the particle for sesame seed size of pounding green pepper machine by a new generation of Henan Neihuang County chilli in dispensing and two twigs of the chaste tree and pound into
Shape, is also crushed the peanut in dispensing as the graininess of sesame seed size using beater grinder.By the dispensing after processing（Be free of
Pericarpium zanthoxyli schinifolii powder）With low baking temperature fried dry to moisture below 3%（It is sure not fried）Afterwards, three parts are divided into.
Rapeseed oil after cooling is reheated to 120 DEG C ~ 125 DEG C, by the frying dispensing after decile（Without pericarpium zanthoxyli schinifolii
Powder）In a input, after low baking temperature mixing frying 2min ~ 3min, Guan Huo.
When oil temperature is down to 110 DEG C, by second part of frying dispensing（Without pericarpium zanthoxyli schinifolii powder）Input stirring.
When oil temperature is down to 90 DEG C, by the 3rd part of frying dispensing（Without pericarpium zanthoxyli schinifolii powder）Input stirring.
When oil temperature is down to 90 DEG C, the pericarpium zanthoxyli schinifolii powder input in dispensing is stirred and evenly mixed.
After oil plant completely cooling, oil plant is packed as 50ml/ bags, after encapsulation using food pack, 80 DEG C of Pasteur kill
Bacterium 25min.
S4. final package
The prefabricated bag of the chicken skewer of above-mentioned preparation, the prefabricated bag of bottom soup and red oil material bag are put into self-heating cutlery box, plastic sealing pack, i.e.,
Obtain convenient and instant type Benben chicken product.
When consumer eats, the prefabricated bag of bottom soup is removed first, its content is poured into self-heating cutlery box Tang Shi areas, install additional
Box lid；After removing self-heating heating external packaging, it is put into the heating area for being loaded with clear water, Tang Shi areas is heated.Heating
After 5min ~ 10min, Tang Shi areas are moved to outside heating area.Box lid is opened, red oil material bag and the prefabricated bag of chicken skewer are added into bottom soup
Content, after cooling, you can edible.
Embodiment 2
It is with the difference of embodiment 1, the bulk by chicken processing for 1cm square.Mixing in corresponding increase curing process/quiet
Number and salting period are put, and the sterilization time of chicken skewer bag after encapsulation can be increased.
Claims (9)
1. a kind of convenient and instant type Benben chicken preparation method, it is characterised in that including following process：
S1. be molded, pickled by meat material, wear label, packing and sterilizing curing prepare the prefabricated bag of chicken skewer；
S2. water, high pressure infusion, seasoning, packing and sterilizing are quick-boiled by chicken bone and prepares the prefabricated bag of bottom soup；
S3. cured by base oil, dispensing is prefabricated, frying mixes, packing and sterilizing prepare red oil material bag；
S4. each material bag prepared by process S1 ~ S3 is put into self-heating cutlery box, is packed.
2. preparation method according to claim 1, it is characterised in that process S1 specifically includes following steps：
S11. the fresh meat from healthy chicken is selected, excision forming is thickness 4mm ~ 6mm sheets, or 10mm square
It is block；
S12. the shaping meat in step S11 is put into curing container, after being stirred with marinated flavoring for mixture, stands, is marinated
It is tasty；
S13. the meat after step S12 is pickled is worn to bamboo stick；
S14. weigh, dispense made from some step S13 that meat label string is in food pack, after Vacuum Package, at 110 DEG C
Sterilize 30min.
3. preparation method according to claim 1, it is characterised in that process S2 specifically includes following steps：
S21. the new freshly-slaughtered poultry bone from healthy chicken is selected, after clear water is eluriated, is put into water bath, is heated to boiling, stir
2min ~ 5min, chicken bone is pulled out, and after natural cooling, cold water washes away surface scum；
S22. the chicken bone input after being handled by step S21 is loaded with the high pressure cooking vessel of clear water, high pressure infusion 2h
Afterwards, chicken bone is pulled out；
S23. after adding soup stock flavoring into the high pressure cooking vessel of step S22, after high pressure infusion 10min, filter residue；Wherein,
Soup stock flavoring ingredients include dried orange peel, old ginger, rock sugar, Chinese prickly ash, Bulbus Allii Fistulosi, refined salt, chicken bone cream soup, chicken bouillon and xanthans, respectively
Composition quality portion rate is 400:400:100:200:200:300:100:100:1；
S24. soup body made from step 23 is dispensed, after encapsulation, 121 DEG C of water dip sterilization 30min.
4. preparation method according to claim 1, it is characterised in that process S3 specifically includes following steps：
S31. after rapeseed oil being heated to 270 DEG C, natural cooling；
S32. with quality parts ratio 320:20:20:3 configuration capsicums, peanut and sesame, 50 purposes are broken into by capsicum and peanut
Graininess, and it is divided into trisection after dispensing is mixed；
S33. step S31 curing rapeseed oils after cooling are heated to 120 DEG C ~ 125 DEG C, put into step S32 and mix under low baking temperature
One decile of dispensing carries out frying, and fire is closed after 2min ~ 3min, and when oil temperature drops to 110 DEG C, input the second decile mixing is matched somebody with somebody
Material, and stirs and evenly mixs, and when oil temperature drops to 90 DEG C, puts into trisection mixed ingredients, stirs to 60 DEG C of oil temperature, puts into and is
Rapeseed oil quality parts ratio is 0.3% zanthoxylum powder, is stirred and evenly mixed；
S34. after oil body cooling made from step S33, it is dispensed, is sealed, 80 DEG C of pasteurize 25min.
5. preparation method according to claim 2, it is characterised in that meat is molded in step S12 and is adopted with marinated flavoring
Stirred with batch-mixed, often stir 20min, stand 10min, repeated 1 ~ 3 time.
6. preparation method according to claim 2, it is characterised in that flavoring ingredients are pickled in step S12 includes salt, white
Wine, Chinese prickly ash, pepper, ginger green onion juice, five-spice powder, sodium tripolyphosphate, deoxidation sodium acetate, sodium nitrite, D-araboascorbic acid sodium and compounding
Phosphate, each composition quality portion rate are 800:400:120:120:400:120:5:12:6:10:8.
7. preparation method according to claim 3, it is characterised in that the quality parts ratio of chicken bone and clear water in step S22
For 1:3~1:10；The quality parts ratio of chicken bone and soup stock flavoring is 100 in step S23:18~100:25.
8. preparation method according to claim 4, it is characterised in that the capsicum used in step S32 includes Henan Neihuang County
Extra dry red wine green pepper of new generation and two twigs of the chaste tree, both quality parts ratios are 1:1.
9. the convenient and instant type Benben chicken that the preparation method according to any one of claim 1 ~ 8 is made, its feature
It is, including the prefabricated bag of chicken skewer, bottom soup prefabricated bag, red oil material bag and self-heating cutlery box, the self-heating cutlery box include heating
Area and Tang Shi areas, are equipped with self-heating heating bag in the heating area, and the prefabricated bag of the chicken skewer, the bottom soup is prefabricated to be wrapped and described
Red oil material Bao Jun is arranged in the Tang Shi areas.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043390A (en) * | 2018-07-31 | 2018-12-21 | 河南李双全餐饮管理有限公司 | A kind of convenient and instant type string string fish and preparation method thereof |
| CN109170623A (en) * | 2018-11-13 | 2019-01-11 | 四川白家食品产业有限公司 | A kind of instant bagged Benben chicken and preparation method thereof |
| CN111838627A (en) * | 2020-08-21 | 2020-10-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | Sichuan-flavor cold and dressed chicken seasoning preparation method and Sichuan-flavor cold and dressed chicken preparation method |
| CN112401145A (en) * | 2020-11-20 | 2021-02-26 | 周峰 | Seasoning for manufacturing pot chicken and preparation method thereof |
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| CN111838627A (en) * | 2020-08-21 | 2020-10-30 | 四川省丹丹郫县豆瓣集团股份有限公司 | Sichuan-flavor cold and dressed chicken seasoning preparation method and Sichuan-flavor cold and dressed chicken preparation method |
| CN112401145A (en) * | 2020-11-20 | 2021-02-26 | 周峰 | Seasoning for manufacturing pot chicken and preparation method thereof |
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