CN108142842A - One kind is vinegar flavored chicken pawl and its processing method - Google Patents
One kind is vinegar flavored chicken pawl and its processing method Download PDFInfo
- Publication number
- CN108142842A CN108142842A CN201810076849.5A CN201810076849A CN108142842A CN 108142842 A CN108142842 A CN 108142842A CN 201810076849 A CN201810076849 A CN 201810076849A CN 108142842 A CN108142842 A CN 108142842A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- processing method
- chicken
- pawl
- flavored chicken
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to food processing technology fields, and more particularly to a kind of is vinegar flavored chicken pawl and its processing method.Processing method of the present invention includes the following steps：(1) chicken feet is placed in progress stew in soy sauce curing in halogen soup；(2) chicken feet is mixed with auxiliary material after curing, and carries out cryogenic vacuum tumbling, and technique is：0.01~0.02MPa of vacuum degree, 5~8r/min of rotating speed, temperature are 8~15 DEG C, 150~200min of tumbling；(3) it packs, sterilization obtains i.e. vinegar flavored chicken pawl.The present invention also provides the i.e. vinegar flavored chicken pawls that the above method is processed.The i.e. vinegar flavored chicken pawl that processing method of the present invention obtains, skin is complete, there is transparent feel, and chewing has Q bullet senses, and vinegar-pepper tasty and refreshing, unique flavor, lasting fragrance is enjoyed endless aftertastes.Quality safety, nutrition are delicious.Product Micro biological Tests meet commercial sterilization requirement, and product quality meets the requirement of food security, and instant bagged can at normal temperatures preserve 10 months.
Description
Technical field
The invention belongs to food processing technology fields, and more particularly to a kind of is vinegar flavored chicken pawl and its processing method.
Background technology
Chicken feet also known as chicken claw, containing nutritional ingredients such as abundant protein, trace element and minerals, fat content is low,
Particularly collagen content is high.The snack food made of chicken claw popularity in market sale is higher.
The active material beneficial to human body there are many containing in vinegar, polyphenol is wherein important one kind.Aldehydes matter due to
Active Hydrogen Proton can be provided so free radical can be removed effectively；It also is able to be combined into peroxylradicals simultaneously stable
Compound；In addition it can also be by inhibiting oxidizing ferment and complexation of metal ions etc. to play antioxidation.
Existing market sale using chicken feet as raw material, the instant leisure food of processing.It is most of for white, when processing, can add
Enter the bleaching agent of strong oxidizing property, moreover, generating nitrite in curing process.Since chicken feet is soft and soggy tender, it is most of be all through
Radiation sterilizing is crossed, to extend the shelf life.These types of processing method all can generate harm to health.
Invention content
In order to overcome the shortcomings and deficiencies of the prior art described above, primary and foremost purpose of the invention is to provide a kind of i.e. vinegar wind
The processing method of taste chicken feet.
It is delicious that another object of the present invention is to provide the unique flavor that the above method processes, quality safety, nutrition
That is vinegar flavored chicken pawl.Chicken feet health of the present invention, nutrition, deliciousness, are a novel instant chicken feet snack food.
The purpose of the present invention is realized by following proposal：
A kind of processing method of i.e. vinegar flavored chicken pawl, includes the following steps：
(1) chicken feet is placed in progress stew in soy sauce curing in halogen soup；
(2) chicken feet is mixed with auxiliary material after curing, and carries out cryogenic vacuum tumbling, and technique is：Vacuum degree 0.01~
0.02MPa, 5~8r/min of rotating speed, temperature are 8~15 DEG C, 150~200min of tumbling；
(3) it packs, sterilization obtains i.e. vinegar flavored chicken pawl.
The chicken feet is preferably first cleaned, is trimmed using preceding.
The cleaning preferably with edible water immersion chicken feet, cleans 10~15min.
The trimming preferably removes pawl skin, cuts off toenail.
It is bad to reject tumour pawl, extravasated blood pawl etc. to chicken feet used preferably through selecting.
Chicken feet first more preferably is cleaned up with drinkable water, then trims clean fur and toenail.
The halogen soup is preferably formed by including following components：Mass parts meter, salt 1~4%, monosodium glutamate 0.5~2%, white granulated sugar 5
~8%, chilli powder 0.5~2%, zanthoxylum powder 0.5~1%, ginger powder 0.02~0.1%, five-spice powder 0.05~0.3%, white pepper
Powder 0.05~0.2%, monascorubin 0.01~0.05%, dark soy sauce 0.5~2%, cooking wine 0.5~2%, chicken essence cream 0.5~
1.5%, surplus is water.
The halogen soup preferably impregnates chicken feet, and the mass ratio of halogen soup more preferably used and chicken feet is 2:1.
The technique of stew in soy sauce curing is preferably：Temperature is 60~80 DEG C, 100~150min of stew in soy sauce time.Present invention side
Method makes to ensure that pawl skin will not be damaged while chicken feet is fully tasty in halogen soup by low temperature stew in soy sauce.
The dispensing is preferably formed by including following components：Based on chicken feet weight, vinegar 10~20%, citric acid 0.1~
0.5%, malic acid 0.1~0.3%, sodium citrate 0.1~0.5%, five-spice powder 0.2~0.8%, Rosmarinus officinalis extract 0.1~
0.3%.
The vacuum tumbling carries out preferably in tumbler.The present invention is handled by cryogenic vacuum tumbling, promote chicken feet with
Auxiliary material comes into full contact with so that tasty effect is more preferable.
The packaging is preferably vacuum-packed.The material of the packaging is preferably high temperature resistant composite plastic or Aluminium Foil Package
Dress.
The sterilization is preferably back-pressure sterilization.The technique of the sterilization is preferably in 110~121 DEG C of temperature, back-pressure 1.2
It is carried out under~1.5bar, sterilization intensity F values >=6D；The D values take 0.1~0.3min.
The present invention also provides the i.e. vinegar flavored chicken pawls that the above method is processed.Dispensing uses in processing method of the present invention
Vinegar is mixed with a variety of acid material collocation, is handled with reference to cryogenic vacuum tumbling, obtained i.e. vinegar flavored chicken pawl, skin is complete, has
Bright sense, chewing have Q bullet senses, and vinegar-pepper tasty and refreshing, unique flavor, lasting fragrance is enjoyed endless aftertastes.Quality safety, nutrition are delicious.Product is micro-
Bioassay meets commercial sterilization requirement, and product quality meets the requirement of food security, and instant bagged can preserve 10 at normal temperatures
A month.
The present invention is had the following advantages and advantageous effect relative to the prior art：
(1) pawl skin is complete, there is transparent feel, and chewing has Q bullet senses, and vinegar-pepper tasty and refreshing, lasting fragrance is enjoyed endless aftertastes.
(2) present invention is processed by low temperature stew in soy sauce combination cryogenic vacuum tumbling technology, in two steps dispensing, improves tasty effect
Fruit obtains special flavor, and effectively shortens the preparation time of vinegar flavor chicken feet.It solves since broiler chicken pawl skin is tender,
The problem of chicken feet is soft rotten after high temperature stew in soy sauce or high temperature sterilization, and collagen is lost in.
(3) present invention develops the unique formula of vinegar flavor chicken feet, safe ingredients used, health.Especially vinegar, it is right
Health is very beneficial.The vinegar flavor chicken feet product developed is delicious novel of a kind of unique flavor, quality safety, nutrition
Instant chicken feet snack food.
(4) present invention combines low temperature stew in soy sauce, vacuum tumbling, vacuum packaging and high-temperature sterilization technique and the acidity of vinegar
Condition avoids the generation using the bleaching agent of strong oxidizing property, preservative and curing process nitrite.The manufactured micro- life of chicken feet
Quality testing, which is tested, meets commercial sterilization requirement, and product quality meets the requirement of food security, and instant bagged can preserve 10 at normal temperatures
Month.
Specific embodiment
With reference to embodiment, the present invention is described in further detail, but the implementation of the present invention is not limited to this.
Material involved in the following example can be obtained from commercial channel.
Embodiment 1
(1) raw material prepares：Cleaned fresh chicken feet is chosen into the defective products such as tumour pawl, extravasated blood pawl, trims toenail, removal
Not de- clean pawl skin, it is spare to weigh 1000g；
(2) stew in soy sauce：The chicken feet trimmed is subjected to stew in soy sauce in Marinating boiler, stew in soy sauce temperature is 60 DEG C, stew in soy sauce time 150min.
The composition and its dosage of halogen soup are as follows：
Halogen soup 2000g, wherein, contain salt 20g, monosodium glutamate 10g, white granulated sugar 100g, chilli powder 10g, zanthoxylum powder 10g, ginger powder
0.4g, five-spice powder 1g, white pepper powder 1g, monascorubin 0.2g, dark soy sauce 10g, cooking wine 10g, chicken essence cream 10g.
(3) vacuum tumbling：Auxiliary material and the good chicken feet of stew in soy sauce are fallen in tumbler simultaneously, is 0.01MPa in vacuum degree, turns
Speed is 5r/min, and temperature is tumbling 150min under conditions of 8 DEG C.Composition and its dosage are as follows in cryogenic vacuum tumbling：
Vinegar 10g, citric acid 0.1g, malic acid 0.1g, sodium citrate 0.1g, five-spice powder 0.2g, Rosmarinus officinalis extract
0.1g；
(4) it packs, sterilize：The good chicken feet of vacuum tumbling is vacuum-packed, carries out back-pressure sterilization, temperature is 121 DEG C, back-pressure
1.2bar, sterilization intensity F value >=6D, D values are 0.3min.
Vinegar flavor chicken feet made of the present embodiment, pawl skin is complete, there is transparent feel, and chewing has Q bullet senses, vinegar-pepper tasty and refreshing, fragrance
Persistently enjoy endless aftertastes.Micro biological Tests meet commercial sterilization requirement, and product quality meets the requirement of food security, instant bagged,
It can at normal temperatures preserve 10 months.
Embodiment 2
(1) raw material prepares：Cleaned fresh chicken feet is chosen into the defective products such as tumour pawl, extravasated blood pawl, trims toenail, removal
Not de- clean pawl skin, it is spare to weigh 1000g；
(2) stew in soy sauce：The chicken feet trimmed is subjected to stew in soy sauce in Marinating boiler, stew in soy sauce temperature is 70 DEG C, stew in soy sauce time 130min.
The composition and its dosage of halogen soup are as follows：
Halogen soup 2000g, wherein, contain salt 50g, monosodium glutamate 20g, white granulated sugar 130g, chilli powder 20g, zanthoxylum powder 15g, ginger powder
1.2g, five-spice powder 4g, white pepper powder 2g, monascorubin 0.6g, dark soy sauce 20g, cooking wine 30g, chicken essence cream 20g；
(3) vacuum tumbling：Auxiliary material and the good chicken feet of stew in soy sauce are fallen in tumbler simultaneously, are 0.015MPa in vacuum degree,
Rotating speed is 6r/min, and temperature is tumbling 180min under conditions of 12 DEG C.Composition and its dosage are as follows in cryogenic vacuum tumbling：
Vinegar 15g, citric acid 0.3g, malic acid 0.2g, sodium citrate 0.3g, five-spice powder 0.5g, Rosmarinus officinalis extract
0.2g；
(4) it packs, sterilize：The good chicken feet of vacuum tumbling is vacuum-packed, carries out back-pressure sterilization, temperature is 121 DEG C, back-pressure
1.5bar, sterilization intensity F value >=6D, D values are 0.1min；
Vinegar flavor chicken feet made of the present embodiment, pawl skin is complete, there is transparent feel, and chewing has Q bullet senses, vinegar-pepper tasty and refreshing, fragrance
Persistently enjoy endless aftertastes.Micro biological Tests meet commercial sterilization requirement, and product quality meets the requirement of food security, instant bagged,
It can at normal temperatures preserve 10 months.
Embodiment 3
(1) raw material prepares：Cleaned fresh chicken feet is chosen into the defective products such as tumour pawl, extravasated blood pawl, trims toenail, removal
Not de- clean pawl skin, it is spare to weigh 1000g；
(2) stew in soy sauce：The chicken feet trimmed is subjected to stew in soy sauce in Marinating boiler, stew in soy sauce temperature is 70 DEG C, stew in soy sauce time 130min.
The composition and its dosage of halogen soup are as follows：
Halogen soup 2000g, wherein, contain salt 80g, monosodium glutamate 40g, white granulated sugar 160g, chilli powder 40g, zanthoxylum powder 20g, ginger powder
2g, five-spice powder 6g, white pepper powder 4g, monascorubin 1g, dark soy sauce 40g, cooking wine 40g, chicken essence cream 30g；
(3) vacuum tumbling：Auxiliary material and the good chicken feet of stew in soy sauce are fallen in tumbler simultaneously, is 0.02MPa in vacuum degree, turns
Speed is 8r/min, and temperature is tumbling 200min under conditions of 15 DEG C.Composition and its dosage are as follows in cryogenic vacuum tumbling：
Vinegar 20g, citric acid 0.5g, malic acid 0.3g, sodium citrate 0.5g, five-spice powder 0.8g, Rosmarinus officinalis extract
0.3g；
(4) it packs, sterilize：The good chicken feet of vacuum tumbling is vacuum-packed, carries out back-pressure sterilization, temperature is 121 DEG C, back-pressure
1.3bar, sterilization intensity F value >=6D, D values are 0.2min；
Vinegar flavor chicken feet made of the present embodiment, pawl skin is complete, there is transparent feel, and chewing has Q bullet senses, vinegar-pepper tasty and refreshing, fragrance
Persistently enjoy endless aftertastes.Micro biological Tests meet commercial sterilization requirement, and product quality meets the requirement of food security, instant bagged,
It can at normal temperatures preserve 10 months.
Above-described embodiment is the preferable embodiment of the present invention, but embodiments of the present invention are not by above-described embodiment
Limitation, other any Spirit Essences without departing from the present invention with made under principle change, modification, replacement, combine, simplification,
Equivalent substitute mode is should be, is included within protection scope of the present invention.
Claims (10)
1. a kind of processing method of i.e. vinegar flavored chicken pawl, it is characterised in that include the following steps：
(1) chicken feet is placed in progress stew in soy sauce curing in halogen soup；
(2) chicken feet is mixed with auxiliary material after curing, and carries out cryogenic vacuum tumbling, and technique is：0.01~0.02MPa of vacuum degree turns
5~8r/min of speed, temperature are 8~15 DEG C, 150~200min of tumbling；
(3) it packs, sterilization obtains i.e. vinegar flavored chicken pawl.
2. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The halogen soup by include with
The following group is grouped as：Mass parts meter, salt 1~4%, monosodium glutamate 0.5~2%, white granulated sugar 5~8%, chilli powder 0.5~2%, zanthoxylum powder
0.5~1%, ginger powder 0.02~0.1%, five-spice powder 0.05~0.3%, white pepper powder 0.05~0.2%, monascorubin 0.01
~0.05%, dark soy sauce 0.5~2%, cooking wine 0.5~2%, chicken essence cream 0.5~1.5%, surplus is water.
3. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：Halogen soup used and chicken feet
Mass ratio is 2:1.
4. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The work of the stew in soy sauce curing
Skill is：Temperature is 60~80 DEG C, 100~150min of stew in soy sauce time.
5. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The dispensing by include with
The following group is grouped as：Based on chicken feet weight, vinegar 10~20%, citric acid 0.1~0.5%, malic acid 0.1~0.3%, citric acid
Sodium 0.1~0.5%, five-spice powder 0.2~0.8%, Rosmarinus officinalis extract 0.1~0.3%.
6. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：Described is packaged as vacuum
Packaging.
7. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The material of the packaging is
High temperature resistant composite plastic or In Aluminium Foil Packing.
8. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The sterilization is back-pressure
Sterilization.
9. the processing method of i.e. vinegar flavored chicken pawl according to claim 1, it is characterised in that：The technique of the sterilization is
It is carried out at 110~121 DEG C of temperature, 1.2~1.5bar of back-pressure, sterilization intensity F values >=6D；The D values take 0.1~0.3min.
10. one kind is vinegar flavored chicken pawl, it is characterised in that is obtained according to claim 1~9 any one of them processing method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810076849.5A CN108142842A (en) | 2018-01-26 | 2018-01-26 | One kind is vinegar flavored chicken pawl and its processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810076849.5A CN108142842A (en) | 2018-01-26 | 2018-01-26 | One kind is vinegar flavored chicken pawl and its processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108142842A true CN108142842A (en) | 2018-06-12 |
Family
ID=62456824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810076849.5A Pending CN108142842A (en) | 2018-01-26 | 2018-01-26 | One kind is vinegar flavored chicken pawl and its processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108142842A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736193A (en) * | 2022-12-15 | 2023-03-07 | 临沂金锣文瑞食品有限公司 | Processing method of Karman orange lemon black tea boneless chicken feet |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
| CN104664431A (en) * | 2015-01-29 | 2015-06-03 | 泰州贝特尔食品配料有限公司 | Production and processing technology of chicken feet with pickled peppers |
| CN104664421A (en) * | 2013-11-30 | 2015-06-03 | 颜洪岭 | Preparation method of flavor chicken feet |
| CN106942627A (en) * | 2017-03-23 | 2017-07-14 | 蒋红梅 | A kind of preparation method for steeping pawl |
-
2018
- 2018-01-26 CN CN201810076849.5A patent/CN108142842A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054062A (en) * | 2012-12-26 | 2013-04-24 | 浙江山水郎食品有限公司 | Processing method for fragrant marinated chicken claw |
| CN104664421A (en) * | 2013-11-30 | 2015-06-03 | 颜洪岭 | Preparation method of flavor chicken feet |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
| CN104664431A (en) * | 2015-01-29 | 2015-06-03 | 泰州贝特尔食品配料有限公司 | Production and processing technology of chicken feet with pickled peppers |
| CN106942627A (en) * | 2017-03-23 | 2017-07-14 | 蒋红梅 | A kind of preparation method for steeping pawl |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736193A (en) * | 2022-12-15 | 2023-03-07 | 临沂金锣文瑞食品有限公司 | Processing method of Karman orange lemon black tea boneless chicken feet |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103653025B (en) | A kind of processing method of tea flavour duck wing | |
| CN104172276A (en) | Processing method of instant salted baked fish spines | |
| CN104757606A (en) | Tea smoked fish and production method thereof | |
| CN103704776A (en) | Preparation method for teriyaki salmon belly | |
| CN108902661A (en) | A kind of rattan green pepper taste seasoning bamboo shoot piece and preparation method thereof | |
| CN102860528A (en) | Method for preparing goose products | |
| CN101647578A (en) | Method for making bacon donkey meat | |
| KR101651735B1 (en) | preparation method of yakju (Korean cleared rice wine) and takju ( Korean turbid rice wine) fermented by addition walnut | |
| CN105394713A (en) | Processing method of instant kelp and squid composite sauce | |
| KR101852959B1 (en) | Canning samgyetang for vacuum packing long term storage and Method of preparing of the Same | |
| CN108142842A (en) | One kind is vinegar flavored chicken pawl and its processing method | |
| KR102133648B1 (en) | How to make seasoned meat containing omija extract | |
| CN106262598A (en) | A kind of health pickles flavouring agent | |
| CN105520042A (en) | Fried rice with meat and vegetables and production process thereof | |
| KR100913826B1 (en) | Manufacturing method to grill of seasoned deoduk | |
| CN104770549B (en) | A kind of production method of peach dried fruit | |
| KR20100101327A (en) | Method of preparing red ginseng kimchi | |
| CN104921151A (en) | Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof | |
| CN104905284A (en) | Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat | |
| CN105146364B (en) | A kind of chicken extract soya bean foods packed in carton containers and production technology | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR101757360B1 (en) | Manufacturing method of abalone steak | |
| CN104366299A (en) | Production method of broad bean soft cans without artificial additives | |
| CN107439985A (en) | A kind of preparation method of salty duck flavor lotus rhizome glutinous rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20210927 Address after: 515700 Dongpu xinpian, Gaotang Avenue, shangfushan village, Qiandong Town, Raoping County, Chaozhou City, Guangdong Province Applicant after: Guangdong infinite Food Group Co.,Ltd. Address before: 515726 Qian Dong Zhen Shang Fu Shan Cun Sha Yuan, Raoping County, Chaozhou City, Guangdong Province Applicant before: WUQIONG FOOD Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180612 |
|
| RJ01 | Rejection of invention patent application after publication |