CN108576656A - A kind of mashed garlic chicken claw and preparation method thereof - Google Patents
A kind of mashed garlic chicken claw and preparation method thereof Download PDFInfo
- Publication number
- CN108576656A CN108576656A CN201810320191.8A CN201810320191A CN108576656A CN 108576656 A CN108576656 A CN 108576656A CN 201810320191 A CN201810320191 A CN 201810320191A CN 108576656 A CN108576656 A CN 108576656A
- Authority
- CN
- China
- Prior art keywords
- chicken claw
- mashed garlic
- chilli
- water
- prickly ash
- 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
- A23L13/40—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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of mashed garlic chicken claw and preparation method thereof, belong to product processing and fabricating technical field.Its main constituents and quality proportioning are as follows：It bones chicken claw 100 120, salt 58, sugar 2.8 3, monosodium glutamate 1 1.2, chilli 1 1.2, Chinese prickly ash 0.5 0.6, maltol 0.01 0.015, the sapidity nucleotide disodium 0.01 0.015, white wine 0.7 0.8, π water 0.6 0.7, make red oil 10 12, mashed garlic 45, sesame 1 1.2 of peeling, thick broad-bean sauce 10.8 12 by oneself.The advantage of the invention is that：Mashed garlic chicken claw produced by the present invention merges the fragrance of mashed garlic and sesame, and bone free is easily eaten, meat Q bullets, suitable for people of all ages.
Description
Technical field
The invention mainly relates to product processing and fabricating field, specially a kind of mashed garlic chicken claw and preparation method thereof.
Background technology
Chicken claw, also known as the chicken palm, chicken feet, phoenix foot etc. are rich in glutamic acid, collagen and mineral element, the fat that can dispel drop
Pressure, enhancing skin elasticity, smoothes away wrinkles, promotes development, strengthen immunity at protection cardiovascular and cerebrovascular.
The production method of chicken claw is varied, either dish or packaged food, is also increasingly liked by masses, and
It is garlic its acrid flavour, warm-natured, enter spleen, stomach, lung channel, have effects that middle benefit gas help digestion, row stagnant gas, warming spleen and stomach, disperse accumulation, removing toxic substances, desinsection,
Experiment shows that garlic has apparent anti-inflammatory effect, and contained fat-soluble volatile oil can enhance the activity of macrophage, to reinforce
Body's immunity plays the role of anti-inflammation hemostasia, can be shown after being especially made as mashed garlic heating for many condiments in kind
The fragrance for promoting food is write, and existing chicken claw pot foods are generally halogen chicken claw, sauce chicken claw and Chicken Feet with Pickled Peppers currently on the market, product
Kind is less, for the people for much liking to eat garlicky food, is not a kind of sorry, how to make mashed garlic and chicken claw collocation
Delicious pot foods, are important research directions at this stage.
Invention content
The invention mainly solves the technical problem of providing a kind of mashed garlic chicken claw and preparation method thereof, by mashed garlic and envelope phoenix
Pawl is arranged in pairs or groups according to a certain percentage, and specification preparation method meets difference to enrich the type of chicken claw pot foods
Consumer demand.
The present invention solves technical problem and adopts the following technical scheme that：
A kind of mashed garlic chicken claw is provided, main constituents and quality proportioning are as follows：Bone chicken claw 100-120, salt 5-8, sugar
2.8-3, monosodium glutamate 1-1.2, chilli 1-1.2, Chinese prickly ash 0.5-0.6, maltol 0.01-0.015, the sapidity nucleotide disodium 0.01-
0.015, white wine 0.7-0.8, π water 0.6-0.7 make red oil 10-12, mashed garlic 4-5 by oneself, and peel sesame 1-1.2, thick broad-bean sauce 10.8-
12。
Preferably, its main constituents of the self-control red oil be capsicum annum fasciculatum, vegetable oil, Chinese prickly ash, illiciumverum, zingiber kawagoii, green onion,
Garlic, ginger, sugar.
Preferably, the white wine Alcohol degree is 50 degree.
A kind of preparation method of mashed garlic chicken claw, mainly includes the following steps：
（1）Stock：To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water,
Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning；
（2）Cleaning：Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare；
（3）It is marinated：The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed,
π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw；
（4）Secondary marinated and boiling：By salt, maltol, white wine and step（3）The fermentation chicken claw pickled carries out mixed marinated 6
Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at
Product A；
（5）It is prepared by finished product：Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added
Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds
Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B；
（6）Packaging and storage：Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check：Nitrite（mg/kg）≤ 30, lead（mg/kg）≤ 0.5, cadmium（mg/kg）≤ 0.1, total arsenic（With As
Meter）（mg/kg）≤ 0.5, no benzoic acid.
Compared with prior art, the present invention advantage is：Mashed garlic chicken claw produced by the present invention is by mashed garlic and sesame
Fragrance is merged, and bone free is easily eaten, meat Q bullets, suitable for people of all ages.
Specific implementation mode
The present invention is specifically described below in conjunction with the structural schematic diagram of the specific embodiment of the present invention.
Embodiment 1
A kind of mashed garlic chicken claw, main constituents and quality proportioning are as follows：It bones chicken claw 100, salt 5-8, sugar 2.8, monosodium glutamate 1,
Chilli 1, Chinese prickly ash 0.5, maltol 0.01, the sapidity nucleotide disodium 0.01, white wine 0.7, π water 0.6 make red oil 10, mashed garlic by oneself
4, sesame 1 of peeling, thick broad-bean sauce 10.8.
Embodiment 2
A kind of mashed garlic chicken claw, main constituents and quality proportioning are as follows：It bones chicken claw 120, salt 8, sugar 3, monosodium glutamate 1.2 does
Capsicum 1.2, Chinese prickly ash 0.6, maltol 0.015, the sapidity nucleotide disodium 0.015, white wine 0.7-0.8, π water 0.7 make red oil by oneself
12, mashed garlic 5, sesame 1.2 of peeling, thick broad-bean sauce 12.
A kind of preparation method of mashed garlic chicken claw, mainly includes the following steps：
（1）Stock：To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water,
Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning；
（2）Cleaning：Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare；
（3）It is marinated：The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed,
π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw；
（4）Secondary marinated and boiling：By salt, maltol, white wine and step（3）The fermentation chicken claw pickled carries out mixed marinated 6
Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at
Product A；
（5）It is prepared by finished product：Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added
Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds
Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B；
（6）Packaging and storage：Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Sampling check：Nitrite（mg/kg）≤ 30 Ge≤0.1 the , of , Qian≤0.5, total arsenic（In terms of As）≤ 0.5, no benzene first
Acid.
The basic principles, main features and advantages of the present invention have been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the above embodiments and description only describe this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (4)
1. a kind of mashed garlic chicken claw, which is characterized in that its main constituents and quality proportioning are as follows：Bone chicken claw 100-120, salt
5-8, sugared 2.8-3, monosodium glutamate 1-1.2, chilli 1-1.2, Chinese prickly ash 0.5-0.6, maltol 0.01-0.015, the sapidity nucleotide disodium
0.01-0.015, white wine 0.7-0.8, π water 0.6-0.7 make red oil 10-12, mashed garlic 4-5 by oneself, and peel sesame 1-1.2, thick broad-bean sauce
10.8-12。
2. a kind of mashed garlic chicken claw according to claim 1, which is characterized in that its main constituents of the self-control red oil are
Capsicum annum fasciculatum, vegetable oil, Chinese prickly ash, illiciumverum, zingiber kawagoii, green onion, garlic, ginger, sugar.
3. a kind of mashed garlic chicken claw according to claim 1, which is characterized in that the white wine Alcohol degree is 50 degree.
4. a kind of preparation method of mashed garlic chicken claw, which is characterized in that it mainly includes the following steps：
（1）Stock：To bone chicken claw, salt, sugar, monosodium glutamate, chilli, Chinese prickly ash, maltol, the sapidity nucleotide disodium, white wine, π water,
Self-control red oil, mashed garlic, decortication sesame and thick broad-bean sauce are equipped with according to quality proportioning；
（2）Cleaning：Chilli, Chinese prickly ash are got express developed totally, and dry surface moisture, chilli chopping is spare；
（3）It is marinated：The chicken claw that will bone is scalded 5 minutes with boiling water, removes watery blood and impurity, is taken out, and maltol is added and is uniformly mixed,
π water is added to stir evenly, is placed in 40 DEG C of ferment at constant temperature 20 hours, obtains fermentation chicken claw；
（4）Secondary marinated and boiling：By salt, maltol, white wine and step（3）The fermentation chicken claw pickled carries out mixed marinated 6
Hour, place into pot, be added cold boiling water or pure water, the water surface will cover chicken claw, infusion to medium well, pull out draining obtain half at
Product A；
（5）It is prepared by finished product：Self-control red oil is poured into after pot is heated, and is sequentially placed into chilli, Chinese prickly ash stir-frying three seconds, is then added
Semi-finished product A, stir-frying sequentially add thick broad-bean sauce, monosodium glutamate, sugar for five minutes or so, and stir-frying adds mashed garlic and decortication sesame after several seconds
Stir-frying 5 minutes is well done to chicken feet, gets out and lets cool equal finished products B；
（6）Packaging and storage：Finished product B is vacuumized into independent packaging, and carries out ultraviolet disinfection 1 hour, it is final to be put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810320191.8A CN108576656A (en) | 2018-04-11 | 2018-04-11 | A kind of mashed garlic chicken claw and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810320191.8A CN108576656A (en) | 2018-04-11 | 2018-04-11 | A kind of mashed garlic chicken claw and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108576656A true CN108576656A (en) | 2018-09-28 |
Family
ID=63621642
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810320191.8A Pending CN108576656A (en) | 2018-04-11 | 2018-04-11 | A kind of mashed garlic chicken claw and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108576656A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084331A (en) * | 2019-12-31 | 2020-05-01 | 湖北小胡鸭食品有限责任公司 | Process for producing poultry marinated products |
| CN112155170A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant hot and sour boneless chicken feet and preparation method thereof |
Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803750A (en) * | 2010-02-08 | 2010-08-18 | 李敬 | Method for preparing food from chicken byproduct |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
| CN103222640A (en) * | 2013-05-10 | 2013-07-31 | 蒋洪飞 | Making method of chicken feet with pickled peppers |
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN103689641A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Pickled chicken feet and processing method thereof |
| CN104413426A (en) * | 2014-06-13 | 2015-03-18 | 蚌埠锦徽食品有限公司 | Duck feet with pickled peppers and preparation method of duck feet with pickled peppers |
| 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 |
| CN105309941A (en) * | 2014-07-21 | 2016-02-10 | 重庆凰巢食品有限公司 | Chinese sauerkraut chicken feet, and preparation method thereof |
| CN105725089A (en) * | 2016-02-24 | 2016-07-06 | 安徽香泽源食品有限公司 | Method for pickling marinated chicken feet |
| CN106107571A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Bulbus Allii perfume (or spice) chicken claw |
| CN106235039A (en) * | 2016-08-09 | 2016-12-21 | 蚌埠大成食品有限公司 | For pickling the fermentation pickling liquid of chicken feet |
| CN106722309A (en) * | 2016-12-09 | 2017-05-31 | 重庆顺泰食品有限公司 | Chicken claw processing technology |
| CN107198134A (en) * | 2017-06-29 | 2017-09-26 | 海安县婷婷农副产品有限公司 | A kind of production technology of Chicken Feet with Pickled Peppers |
| CN107637789A (en) * | 2017-11-09 | 2018-01-30 | 金玉霞 | A kind of preparation method of white halogen chicken claw |
-
2018
- 2018-04-11 CN CN201810320191.8A patent/CN108576656A/en active Pending
Patent Citations (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803750A (en) * | 2010-02-08 | 2010-08-18 | 李敬 | Method for preparing food from chicken byproduct |
| CN102302181A (en) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | Braised chicken paw and processing method thereof |
| CN103082319A (en) * | 2011-11-03 | 2013-05-08 | 刘定兴 | Simple production method of chicken feet with pickled peppers |
| CN103054061A (en) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | Chicken claw with pickled peppers and processing method thereof |
| CN103230024A (en) * | 2013-04-26 | 2013-08-07 | 安徽真心食品有限公司 | Northeast sauce pickled chicken feet and processing method thereof |
| CN103222640A (en) * | 2013-05-10 | 2013-07-31 | 蒋洪飞 | Making method of chicken feet with pickled peppers |
| CN103404894A (en) * | 2013-08-20 | 2013-11-27 | 昆明理工大学 | Processing technology for flavor duck gizzards |
| CN103689641A (en) * | 2013-12-07 | 2014-04-02 | 陈园园 | Pickled chicken feet and processing method thereof |
| CN104413426A (en) * | 2014-06-13 | 2015-03-18 | 蚌埠锦徽食品有限公司 | Duck feet with pickled peppers and preparation method of duck feet with pickled peppers |
| 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 |
| CN105309941A (en) * | 2014-07-21 | 2016-02-10 | 重庆凰巢食品有限公司 | Chinese sauerkraut chicken feet, and preparation method thereof |
| CN105725089A (en) * | 2016-02-24 | 2016-07-06 | 安徽香泽源食品有限公司 | Method for pickling marinated chicken feet |
| CN106107571A (en) * | 2016-07-06 | 2016-11-16 | 许凤英 | A kind of Bulbus Allii perfume (or spice) chicken claw |
| CN106235039A (en) * | 2016-08-09 | 2016-12-21 | 蚌埠大成食品有限公司 | For pickling the fermentation pickling liquid of chicken feet |
| CN106722309A (en) * | 2016-12-09 | 2017-05-31 | 重庆顺泰食品有限公司 | Chicken claw processing technology |
| CN107198134A (en) * | 2017-06-29 | 2017-09-26 | 海安县婷婷农副产品有限公司 | A kind of production technology of Chicken Feet with Pickled Peppers |
| CN107637789A (en) * | 2017-11-09 | 2018-01-30 | 金玉霞 | A kind of preparation method of white halogen chicken claw |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111084331A (en) * | 2019-12-31 | 2020-05-01 | 湖北小胡鸭食品有限责任公司 | Process for producing poultry marinated products |
| CN112155170A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant hot and sour boneless chicken feet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| KR101227169B1 (en) | Method for manufacturing white Kimchi using chestnut | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN101720912A (en) | Tomato chili sauce | |
| KR20110124003A (en) | Manufacturing method of garlic slice preserved in honeys | |
| CN108576656A (en) | A kind of mashed garlic chicken claw and preparation method thereof | |
| CN104757487A (en) | Strawberry spicy pickled ginger and preparation method thereof | |
| CN105695286A (en) | Special-flavor ginger vinegar and processing technology thereof | |
| CN105982101A (en) | Five-spiced walnut kernels and processing technology thereof | |
| CN106544251A (en) | A kind of Lichee sweet wine and preparation method thereof | |
| CN105767099A (en) | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof | |
| CN103229919A (en) | Method for making longan jam | |
| KR20130046017A (en) | Black garlic rice manufacturing method and black garlic rice | |
| CN109105835A (en) | A kind of sharp and clear palatable sweet and sour ginger method for salting | |
| CN104336544A (en) | Wampee and ginger preserved fruit, and preparation method thereof | |
| KR101091756B1 (en) | A fermented red pepper paste containing galic and anchovy sauce and manufacture method thereof | |
| CN103169050B (en) | Deep processing method of nourishing turnip | |
| CN106912881A (en) | A kind of seasoning essence and preparation method thereof | |
| CN107156368A (en) | A kind of preparation method of shaddock vinasse tea | |
| CN106721724A (en) | One kind appetizing plum juice and preparation method thereof | |
| CN106689852A (en) | Pickled cucumber and chili and preparation method thereof | |
| CN104970384A (en) | Preparation method for duck wings with extremely excellent taste | |
| CN106174178A (en) | A kind of pomelo peel canned food and preparation method thereof | |
| CN105494736A (en) | Chinese mugwort-containing fresh ginger and pomelo tea contained in container and preparation method of fresh ginger and pomelo tea | |
| CN105685837A (en) | Pickling material for pickling maotai-flavor-type beef tendons |
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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180928 |