CN107969644A - A kind of pickled pepper flavored chicken claws and preparation method thereof - Google Patents

A kind of pickled pepper flavored chicken claws and preparation method thereof Download PDF

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Publication number
CN107969644A
CN107969644A CN201711353224.0A CN201711353224A CN107969644A CN 107969644 A CN107969644 A CN 107969644A CN 201711353224 A CN201711353224 A CN 201711353224A CN 107969644 A CN107969644 A CN 107969644A
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China
Prior art keywords
chicken
chicken claw
parts
claw
preparation
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CN201711353224.0A
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Chinese (zh)
Inventor
赵志峰
董伯渠
高颖
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Sichuan University
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Sichuan University
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Priority to CN201711353224.0A priority Critical patent/CN107969644A/en
Publication of CN107969644A publication Critical patent/CN107969644A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463Organic compounds; Microorganisms; Enzymes
    • A23L3/3472Compounds of undetermined constitution obtained from animals or plants
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of pickled pepper flavored chicken claws and preparation method thereof, and chicken claw raw material is rinsed and thaws, go watery blood, rinsing, curing colouring, cooling, cutting to handle, then carry out brewed tasty, secondary cleaning after interior bag, outsourcing is then carried out, is put in storage after radiation sterilizing, up to a kind of pickled pepper flavored chicken claws.The present invention have developed a kind of no hydrogen peroxide, the Chicken Feet with Pickled Peppers innovative technology without chemical synthesis preservative, with " biological antiseptic, natural anti-oxidation " for machining based conception, it is aided with natural food extract and carries out anti-corrosion, the green safe of food is ensured from technique, reaches the product existing shelf-life, shortens the production technology time, remain the original mouthfeel of chicken claw and nutritive value at the same time, the complete appearance of product, natural in color, mouthfeel are fresh and tender.

Description

A kind of pickled pepper flavored chicken claws and preparation method thereof
Technical field
The present invention relates to food processing field, more particularly to a kind of processing technology of chicken claw.
Background technology
Chicken claw is one of principal by product of chicken processing, and nutritive value is high, containing abundant calcareous and collagen, no But blood vessel, Weight-lossing antihypertensive can be softened, but also there is beauty, be one of snack food widely loved by consumers.It is existing Some chicken claw product processing techniques are more complicated, production cycle length, and the shelf-life is shorter.In the market preserves chicken claw for the long period Product, depends on the effect of preservative, there is food safety hazards.Therefore, by the production technology optimization of chicken claw product, Shorten the production time, ensure the quality of product, consumer is eaten green and healthy product and be further improved technique side Method.
Existing Chicken Feet with Pickled Peppers, extending the method for its shelf-life has radiation sterilizing, heat sterilization, addition preservative etc..By Lack the problems such as unmanageable with irradiation dose in irradiation bomb, radiation sterilizing is commonly present defect.According to heat treatment sterilization technology, Temperature is excessive or sterilizing time is long and can change the shape of Chicken Feet with Pickled Peppers, taste, flavor and the distinctive characteristic of Chicken Feet with Pickled Peppers, temperature Degree not enough cannot reach fresh-keeping effect again with soaking time.Sorbate and sodium benzoate are most common preservatives, but are all had There is potentially hazardous property.
Based on above-mentioned analysis, the present invention combines radiation sterilizing after being prepared into soak using Monascus color, white wine, yellow rice wine etc., Extend chicken claw shelf life while chicken claw mouthfeel, quality and flavor can be retained, it will be understood by those skilled in the art that being difficult to Expect.
The content of the invention
In order to improve existing process, it is an object of the invention to provide a kind of pickled pepper flavored chicken claws and its preparation side Method, the collagen nutritional ingredient in chicken claw are sufficiently reserved, and mouthfeel is flexible, and technical process is simple, and the production time is short, and are produced Product it is full of nutrition, mouthfeel is fresh and tender, natural in color, without adding preservative.
In order to achieve the above object, present invention employs following technical scheme:
A kind of pickled pepper flavored chicken claws, the chicken claw are made of the raw material of following weight:80-90 parts of chicken claw, 5-10 parts of bubble green pepper, chicken 1 part of essence, 1 part of monosodium glutamate, 0.5 part of salt, 1-5 parts of black rice, 1-5 parts of Semen sesami nigrum, 0.1-1 parts of Angelica sinensis, 1 part of ginger, 1 part of garlic.
Further, which is made of the raw material of following weight:85 parts of chicken claw, 7.5 parts of bubble green pepper, 1 part of chickens' extract, 1 part of monosodium glutamate, 0.5 part of salt, 3 parts of black rice, 3 parts of Semen sesami nigrum, 0.5 part of Angelica sinensis, 1 part of ginger, 1 part of garlic.
A kind of preparation method of Chicken Feet with Pickled Peppers, includes the following steps:
(1)Pretreatment of raw material:Take frost chicken claw to soak defrosting in clear water, then take out chicken claw, cut off and be placed on 100 times 1h is soaked in clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After black rice broken wall treatment, the water of 2 ~ 4 times of weight ratio is added, 55 ~ 65 DEG C are extracted 1 ~ 2 time, 4 ~ 5h every time, merges extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:6 ~ 10 times of absolute ethyl alcohols are added into Semen sesami nigrum, is placed at 35 DEG C and stirs 2h, stands and divides Supernatant liquor is taken after layer, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 3 ~ 5 times of addition is anhydrous into above-mentioned enriched substance Methanol, is placed at 60 DEG C and extracts 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat 7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)It is brewed:Chicken claw is put into preprepared material water, stirring 3min soaks 12h in vacuum fills;
(8)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(9)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, storage, up to a kind of pickled pepper flavored chicken claws.
Further, the material water is made by the following method:Take appropriate drinking water it is boiled after add bubble green pepper, chickens' extract, monosodium glutamate, Salt, Angelica sinensis, ginger, garlic, stirring and dissolving postcooling.
Further, it is -0.1 ~ 0.1MPa that the vacuum, which fills vacuum, 10 ~ 15 DEG C of soaking temperature.
Further, radiation sterilizing processing is carried out under the Co60 irradiation bombs that the radiation disinfection dosage is 3 ~ 5kgGy.
The beneficial effects of the present invention are:
1st, hydrogen peroxide is not added and chemistry is prevented collectively as antibiotic antiseptic using the sesamin in Semen sesami nigrum and black rice extracting solution Rotten agent, it is safe and healthy.
2nd, the active ingredient leached in Semen sesami nigrum and black rice, can play enriching yin and nourishing kidney, and strengthening spleen and warming liver, the work(such as strengthen the spleen and stomach Effect,
3rd, sterilized using low dose irradiation, can be effectively retained the mouthfeel and nutritional ingredient of chicken claw, sterilization while can also maintain phoenix The elasticity of pawl.
Obviously, the above according to the present invention, according to the ordinary technical knowledge and means of this area, is not departing from this hair Under the premise of bright above-mentioned basic fundamental thought, the modification, replacement or change of other diversified forms can also be made.
Embodiment
We will the invention will be further elaborated with reference to embodiment below.
Embodiment 1
A kind of pickled pepper flavored chicken claws
(1)Pretreatment of raw material:Take frost chicken claw 85kg to soak defrosting in clear water, then take out chicken claw, cut off and be placed on 1h is soaked in 100 times of clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After 3kg black rice broken wall treatments, the water of 3 times of amounts is added, 60 DEG C are extracted 2 times, each 4h, are closed And extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:The absolute ethyl alcohol of 8 times of amounts is added into 3kg Semen sesami nigrums, is placed at 35 DEG C and stirs 2h, it is quiet Supernatant liquor is taken after putting layering, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 4 times of amounts are added into above-mentioned enriched substance Absolute methanol, be placed at 60 DEG C and extract 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat 7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)Expect prepared by water:Bubble green pepper 7.5kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, Angelica sinensis are added after taking appropriate drinking water boiled 0.5kg, ginger 1kg, garlic 1kg, stirring and dissolving postcooling are spare;
(8)It is brewed:Chicken claw is put into preprepared material water, 12h is soaked in vacuum filling, it is -0.1 that vacuum, which fills vacuum, ~ 0.1MPa, 10 ~ 15 DEG C of soaking temperature;
(9)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(10)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, the Co60 that radiation disinfection dosage is 3 ~ 5kgGy is irradiated Source, storage, up to a kind of pickled pepper flavored chicken claws.
Embodiment 2
A kind of pickled pepper flavored chicken claws
Preparation method is made with embodiment 1, the simply preparation of the chicken claw of the raw material of following weight:
Chicken claw 80kg, bubble green pepper 5kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, black rice 1kg, Semen sesami nigrum 1kg, Angelica sinensis 0.1kg, ginger 1kg, garlic 1kg.
Embodiment 3
Preparation method is made with embodiment 1, the simply preparation of the chicken claw of the raw material of following weight:
Chicken claw 90kg, bubble green pepper 10kg, chickens' extract 1kg, monosodium glutamate 1kg, salt 0.5kg, black rice 5kg, Semen sesami nigrum 5kg, Angelica sinensis 1kg, ginger 1kg, garlic 1kg.
Test example 1
A kind of pickled pepper flavored chicken claws
Preparation method is simply added without black rice extracting solution and Semen sesami nigrum leaching liquor with embodiment 1.
Test example 2
A kind of pickled pepper flavored chicken claws
Preparation method is changed to high dosage irradiation sterilization with embodiment 1, simply sterilization mode, and irradiation dose is the Co of 8 ~ 10kgGy60 Irradiation bomb.
The measure of texture
With reference to the method for Sun Cailing etc., the consistency and elasticity of Chicken Feet with Pickled Peppers is measured using Texture instrument, measuring condition:P2 is visited Head, 2 mm/s of speed before test, 1 mm/s of test speed, 1 mm/s of speed after test, two second compression interval time 5s, compress journey Degree 75%, 10 mm of correction height.
1 chicken claw product yield ratio of table and texture testing
Can be seen that by table 1, the chicken claw prepared by embodiment 1 ~ 3, its elasticity is all remarkably higher than test example 1 ~ 2 with hardness, Illustrate the hardness that chicken claw only in black rice extracting solution and the joint low dose irradiation sterilization of Semen sesami nigrum leaching liquor, can just be effectively ensured With elasticity, the optimal mouthfeel of chicken claw is maintained.
Total plate count and the detection of Escherichia coli
By GB/4789.2-2010《Food microbiological examination:Total plate count measures》Method;The measure of Escherichia coli:Press GB/T4789.3-2010《Food microbiological examination:E. coli counts》Measure.
2 chicken claw shelf life of products of table measures
1 ~ 3 product of embodiment passes through in 37 DEG C of insulating box cultures, according to the length of incubation time and corresponding microorganism index Judge its shelf-life, 8d can be stored under the conditions of 37 DEG C, can at least be placed 6 months under room temperature.And it is far below DBS50/004- 2014《Food security provincial standard bubble green pepper meat products》In requirement to total plate count≤30000cfu/g.And test example 1 ~ 3 Then apparently higher than embodiment 1 ~ 2, the storage time limit can not substantially meet guaranteeing the quality for lower 6 months of room temperature for total plate count and coliform Phase.
In conclusion when the present invention is sterilized using black rice extracting solution and Semen sesami nigrum leaching liquor, have and extend chicken claw guarantor The effect of matter phase, and low dose irradiation sterilization can effectively control the reservation of nutriment and collagen component in chicken claw body, allow phoenix Claw type state, mouthfeel, hardness etc. are in optimum state.

Claims (6)

1. a kind of pickled pepper flavored chicken claws, it is characterised in that the chicken claw is made of the raw material of following weight:80-90 parts of chicken claw, 5-10 parts of bubble green pepper, 1 part of chickens' extract, 1 part of monosodium glutamate, 0.5 part of salt, 1-5 parts of black rice, 1-5 parts of Semen sesami nigrum, 0.1-1 parts of Angelica sinensis, 1 part of ginger, garlic 1 part.
2. Chicken Feet with Pickled Peppers according to claim 1, it is characterised in that the chicken claw by following weight raw material system Into:85 parts of chicken claw, 7.5 parts of bubble green pepper, 1 part of chickens' extract, 1 part of monosodium glutamate, 0.5 part of salt, 3 parts of black rice, 3 parts of Semen sesami nigrum, 0.5 part of Angelica sinensis, ginger 1 Part, 1 part of garlic.
3. a kind of preparation method of Chicken Feet with Pickled Peppers according to claim 1 or 2, it is characterised in that the preparation method includes Following steps:
(1)Pretreatment of raw material:Take frost chicken claw to soak defrosting in clear water, then take out chicken claw, cut off and be placed on 100 times 1h is soaked in clear water and removes watery blood, then chicken claw is placed in clear water and is rinsed repeatedly 3 ~ 5 times;
(2)It is prepared by black rice extracting solution:After black rice broken wall treatment, the water of 2 ~ 4 times of weight ratio is added, 55 ~ 65 DEG C are extracted 1 ~ 2 time, 4 ~ 5h every time, merges extracting solution, filtering, collects filtrate;
(3)It is prepared by Semen sesami nigrum extracting solution:6 ~ 10 times of absolute ethyl alcohols are added into Semen sesami nigrum, is placed at 35 DEG C and stirs 2h, stands and divides Supernatant liquor is taken after layer, then sesamin enriched substance will be obtained after supernatant rotary evaporation, 3 ~ 5 times of addition is anhydrous into above-mentioned enriched substance Methanol, is placed at 60 DEG C and extracts 3.5h, it is spare to obtain leaching liquor;
(4)Curing colouring:Take black rice filtrate and Semen sesami nigrum leaching liquor after mixing, add the chicken claw of rinsed clean, heat 7min carries out curing use;
(5)Cooling:Chicken claw after curing, which is pulled out rapidly, is placed in cooling treatment in frozen water;
(6)Cutting:Chicken claw after cooling is pulled out, and is divided into two;
(7)It is brewed:Chicken claw is put into preprepared material water, stirring 3min soaks 12h in vacuum fills;
(8)Packaging:Pull out after chicken claw drains material water and carry out bag in vacuum, be subsequently placed at after being rinsed under flowing clear water and carry out outsourcing;
(9)Radiation sterilizing:The chicken claw wrapped outside is subjected to radiation sterilizing, storage, up to a kind of pickled pepper flavored chicken claws.
4. preparation method according to claim 3, it is characterised in that the material water is made by the following method:Take appropriate drink With the boiled rear addition bubble green pepper of water, chickens' extract, monosodium glutamate, salt, Angelica sinensis, ginger, garlic, stirring and dissolving postcooling.
5. preparation method according to claim 3, it is characterised in that it is -0.1 ~ 0.1MPa that the vacuum, which fills vacuum, leaching Steep 10 ~ 15 DEG C of temperature.
6. preparation method according to claim 3, it is characterised in that the radiation disinfection dosage is the Co of 3 ~ 5kgGy60Spoke According to progress radiation sterilizing processing under source.
CN201711353224.0A 2017-12-15 2017-12-15 A kind of pickled pepper flavored chicken claws and preparation method thereof Pending CN107969644A (en)

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Application Number Priority Date Filing Date Title
CN201711353224.0A CN107969644A (en) 2017-12-15 2017-12-15 A kind of pickled pepper flavored chicken claws and preparation method thereof

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Application Number Priority Date Filing Date Title
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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104687085A (en) * 2013-12-07 2015-06-10 张浠震 Cooking method for flavored chicken feet
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
CN106071923A (en) * 2016-06-16 2016-11-09 芭夯餐饮管理有限公司 A kind of manufacture method of the black chicken feet of delicious and crisp
KR20170132437A (en) * 2016-05-24 2017-12-04 최성군 Oriental herb collagen cube for stew and manufacturing method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104687085A (en) * 2013-12-07 2015-06-10 张浠震 Cooking method for flavored chicken feet
CN105265934A (en) * 2014-07-21 2016-01-27 重庆凰巢食品有限公司 Spicy chicken claw and preparation method thereof
KR20170132437A (en) * 2016-05-24 2017-12-04 최성군 Oriental herb collagen cube for stew and manufacturing method thereof
CN106071923A (en) * 2016-06-16 2016-11-09 芭夯餐饮管理有限公司 A kind of manufacture method of the black chicken feet of delicious and crisp

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
徐勇刚等: "《食材妙用》", 30 April 2015 *
赵熠宸: "《七八分饱的健康人生》", 30 November 2013 *

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