CN109077247A - 一种即食鸡肉干丝的制备方法 - Google Patents
一种即食鸡肉干丝的制备方法 Download PDFInfo
- Publication number
- CN109077247A CN109077247A CN201810997541.4A CN201810997541A CN109077247A CN 109077247 A CN109077247 A CN 109077247A CN 201810997541 A CN201810997541 A CN 201810997541A CN 109077247 A CN109077247 A CN 109077247A
- Authority
- CN
- China
- Prior art keywords
- chicken
- bean curd
- dried bean
- preparation
- shredded dried
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 54
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 238000001125 extrusion Methods 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000012545 processing Methods 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 238000002347 injection Methods 0.000 claims description 13
- 239000007924 injection Substances 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 210000000481 breast Anatomy 0.000 claims description 4
- XZPVPNZTYPUODG-UHFFFAOYSA-M sodium;chloride;dihydrate Chemical compound O.O.[Na+].[Cl-] XZPVPNZTYPUODG-UHFFFAOYSA-M 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 30
- 239000012267 brine Substances 0.000 abstract description 8
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 8
- 230000009286 beneficial effect Effects 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 230000003647 oxidation Effects 0.000 abstract description 3
- 238000007254 oxidation reaction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000006798 recombination Effects 0.000 abstract description 2
- 238000005215 recombination Methods 0.000 abstract description 2
- 230000035800 maturation Effects 0.000 abstract 1
- 230000008859 change Effects 0.000 description 6
- 230000001737 promoting effect Effects 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 108090000790 Enzymes Proteins 0.000 description 3
- 230000032683 aging Effects 0.000 description 3
- 239000000571 coke Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000003834 intracellular effect Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000013081 microcrystal Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000010008 shearing Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 235000013613 poultry product Nutrition 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000010301 surface-oxidation reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
- A23L13/57—Coating with a layer or stuffing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/38—Puffing or expanding by heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种即食鸡肉干丝的制备方法,属于食品加工,本发明采用湿法腌制和滚揉相结合的方法对鸡肉进行预处理,并采两次挤压膨化的工艺对鸡肉片进行膨化,熟化处理,用采用湿法腌制,腌制均匀,且有利于防止细胞水分的流失,造成肉质的干瘪,同时为后续的膨化提供基础,包裹淀粉后有利于肉质的鲜嫩,同时防止肉表面的氧化,滚揉有利于腌制的均匀,鸡肉在滚揉的过程中,肉纤维之间进行摩擦,有利于促进盐水在肉纤维之间的流转,加腌制速率,提高腌制的均匀性,挤压膨化有利于蛋白质的重组,提升鸡肉干丝的口感,制备的鸡肉干丝粗细色泽均匀,符合现代绿色、健康消费观念。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种即食鸡肉干丝的制备方法。
背景技术
鸡肉具有含维生素C、E等,蛋白质的含量比例较高,种类多,而且消化率高,很容易被人体吸收利用,有增强体力、强壮身体的作用,另外含有对人体生长发育有重要作用的磷脂类,是中国人膳食结构中脂肪和磷脂的重要来源之一。因此,鸡肉成为我国主要食用肉制品之一。我国的肉制品加工历史悠久,但传统的肉制品大都以整鸡整鸭为主,且多是餐桌上使用,绝大部分禽肉产品仅以初级加工品或以原料进入市场,许多环节都没有与国际接轨,不能满足国际市场的需求。目前制备的鸡肉便携小零食多是带有汤汁的真空包装,不利于食用,同时真空包装的漏气率较高,造成零食的变质,不利于存储,不符合现代绿色、健康消费观念。
发明内容
根据以上现有技术的不足,本发明所要解决的技术问题是提出一种即食鸡肉干丝的制备方法,采用湿法腌制预处理结合冷冻切片和挤压膨化工艺对鲜鸡胸脯肉进行处理制备出即食鸡肉干丝,克服了现在技术中带有汤汁,真空包装的即食不方便的缺点。
为了解决上述技术问题,本发明采用的技术方案为:
一种即食鸡肉干丝的制备方法,该制备方法包括如下步骤:预处理,冷冻切片,挤压膨化和调味;具体步骤如下:
1)预处理:取新鲜的鸡胸肉,高压注射盐水,并均匀包裹淀粉后,进行滚揉10-20min,然后超声处理10-20min,得预处理鸡肉,采用湿法腌制,腌制均匀,且有利于防止细胞水分的流失,造成肉质的干瘪,同时为后续的膨化提供基础,包裹淀粉后有利于肉质的鲜嫩,同时防止肉表面的氧化;
2)冷冻切片:将预处理鸡肉置于零下15-20℃下冷冻30-40min,然后置于零下5-10℃下冷冻4-6h,取出切成3-8mm的鸡肉片,先预冷冻,有利于肉质细胞内水分形成均匀的微晶粒,降低酶的活性,抑制细菌的滋生,再进行冷冻更利于冷冻的均匀性,同时防止由于慢速冷冻细胞液流失过多,导致肉质的干瘪;
3)挤压膨化和调味:将鸡肉片立刻进行预挤压膨化,切丝,超声分散处理10-20min后,进行二次挤压膨化处理,最后将鸡肉丝与调味粉混合均匀,预挤压膨化有利于防止肉中的蛋白质由于过高温度导致的老化焦联,不利于人体的吸收,同时更有利于提升鸡肉干丝的口感。
优选的,所述高压注射盐水的盐水浓度为25-35%,注射量为鸡肉量的15-20%,注射压力为0.5-1.5Mpa。
优选的,所述滚揉的压力为5-8Mpa,温度为0-4℃,真空度为75-80KPa,滚速为10-15r/min,滚揉2-3遍。
优选的,所述步骤(1)中的超声功率为500-700w,频率为15-25kHz。
优选的,所述预挤压膨化的螺杆转速为150-200r/min,温度为70-90℃,处理压力为0.3-0.8MPa,机内停留时间5-10s。
优选的,所述步骤(3)中超声功率为1000-1500w,频率为25-30kHz。
优选的,所述二次挤压膨化的螺杆转速为200-300r/min,温度为160-180℃,处理压力为0.5-1.5MPa,机内停留时间8-12s。
与现有技术相比,本发明有益效果是:
1.本发明采用湿法腌制和滚揉相结合的方法对鸡肉进行预处理,采用湿法腌制,腌制均匀,且有利于防止细胞水分的流失,造成肉质的干瘪,同时为后续的膨化提供基础,包裹淀粉后有利于肉质的鲜嫩,同时防止肉表面的氧化,滚揉有利于腌制的均匀,鸡肉在滚揉的过程中,肉纤维之间进行摩擦,有利于促进盐水在肉纤维之间的流转,加腌制速率,提高腌制的均匀性。
2.本发明采用冷冻切片,在冷冻时采用预冷冻,有利于肉质细胞内水分形成均匀的微晶粒,降低酶的活性,抑制细菌的滋生,再进行冷冻更利于冷冻的均匀性,同时防止由于慢速冷冻细胞液流失过多,导致肉质的干瘪,冷冻切片有利于提升切片的均匀度。
3.本发明采用两次挤压膨化,预挤压膨化有利于防止肉中的蛋白质由于过高温度导致的老化焦联,不利于人体的吸收,同时更有利于提升鸡肉干丝的口感,肉在热、压力和剪切力综合作用下,蛋白质组织发生重组,有利于提升鸡肉干丝的口感。
具体实施方式
下面通过对实施例的描述,本发明通过具体实施方式作进一步详细的说明,以帮助本领域技术人员对本发明的发明构思、技术方案有更完整、准确和深入的理解。
实施例1
一种即食鸡肉干丝的制备方法,该制备方法包括如下步骤:预处理,冷冻切片,挤压膨化和调味;具体步骤如下:
1)预处理:取新鲜的鸡胸肉,采用注射压力为1Mpa的高压注射浓度20%的盐水,盐水的注射量为鸡肉量的18%,注射完成后,将肉用淀粉包裹均匀淀粉,置于滚揉机中进行滚揉15min,滚揉的压力为7Mpa,温度为0℃,真空度为78KPa,滚速为12r/min,采用此滚揉条件,滚揉3遍,每次滚揉后都重新涂抹淀粉,带滚揉结束后,在功率600w,频率为20kHz下超声处理15min,得预处理鸡肉,采用湿法腌制,腌制均匀,且有利于防止细胞水分的流失,造成肉质的干瘪,同时为后续的膨化提供基础,包裹淀粉后有利于肉质的鲜嫩,同时防止肉表面的氧化,滚揉有利于腌制的均匀,鸡肉在滚揉的过程中,肉纤维之间进行摩擦,有利于促进盐水在肉纤维之间的流转,加腌制速率,提高腌制的均匀性;
2)冷冻切片:将预处理鸡肉置于零下18℃下冷冻35min,然后置于零下8℃下冷冻5h,取出立刻进行切片,切成5mm的鸡肉片,先预冷冻,有利于肉质细胞内水分形成均匀的微晶粒,降低酶的活性,抑制细菌的滋生,再进行冷冻更利于冷冻的均匀性,同时防止由于慢速冷冻细胞液流失过多,导致肉质的干瘪,冷冻切片有利于提升切片的均匀度;
3)挤压膨化和调味:将鸡肉片置于螺杆挤压机中,在螺杆转速为180r/min,温度为80℃,处理压力为0.5MPa,并保持鸡肉片在机内停留时间8s,进行预挤压膨化,将预挤压膨化后的鸡肉片进行切丝,然后在功率为1300w,频率为28kHz的超声分散处理15min后,进行二次挤压膨化处理,二次挤压膨化的螺杆转速为280r/min,温度为170℃,处理压力为1MPa,机内停留时间10s,最后将调味粉均匀的喷洒在将鸡肉丝表面并混合均匀,采用两次挤压膨化,预挤压膨化有利于防止肉中的蛋白质由于过高温度导致的老化焦联,不利于人体的吸收,同时更有利于提升鸡肉干丝的口感,肉在热、压力和剪切力综合作用下,蛋白质组织发生重组,有利于提升鸡肉干丝的口感。
实施例2
本实施例同实施例1,不同的是本实施例中滚揉的压力为5Mpa,温度为4℃,真空度为75KPa,滚速为10r/min,滚揉3遍,步骤(1)中的超声功率为500w,频率为15kHz,预挤压膨化的螺杆转速为150r/min,温度为70℃,处理压力为0.3MPa,机内停留时间5s,二次挤压膨化的螺杆转速为200r/min,温度为160℃,处理压力为0.5MPa,机内停留时间8s。
实施例3
本实施例同实施例1,不同的是本实施例中滚揉的压力为8Mpa,温度为0℃,真空度为80KPa,滚速为15r/min,滚揉3遍,步骤(1)中的超声功率为700w,频率为25kHz,预挤压膨化的螺杆转速为200r/min,温度为90℃,处理压力为0.8MPa,机内停留时间10s,二次挤压膨化的螺杆转速为300r/min,温度为180℃,处理压力为1.5MPa,机内停留时间12s。
实施例4
本实施例同实施例1,不同的是本实施例中步骤(3)中超声功率为1000w,频率为25kHz。
实施例5
本实施例同实施例1,不同的是本实施例中步骤(3)中超声功率为1500w,频率为30kHz。
将实施例1-5不同处理条件制备的鸡肉干丝,由15名从事面条加工方面的专业人员进行品质评价。评分标准见表1。测定结果见表2。
表1鸡肉干丝感官评价评分标准
表2不同生产工艺条件下评价结果
项目 | 评分 |
实施例1 | 95.3 |
实施例2 | 94.6 |
实施例3 | 93.1 |
实施例4 | 94.7 |
实施例5 | 93.2 |
市售 | 92.3 |
上面对本发明进行了示例性描述,显然本发明具体实现并不受上述方式的限制,只要采用了本发明的方法构思和技术方案进行的各种非实质性的改进,或未经改进将本发明的构思和技术方案直接应用于其它场合的,均在本发明的保护范围之内。本发明的保护范围应该以权利要求书所限定的保护范围为准。
Claims (7)
1.一种即食鸡肉干丝的制备方法,其特征在于,该制备方法包括如下步骤:预处理,冷冻切片,挤压膨化和调味;具体步骤如下:
1)预处理:取新鲜的鸡胸肉,高压注射盐水,并均匀包裹淀粉后,进行滚揉10-20min,然后超声处理10-20min,得预处理鸡肉;
2)冷冻切片:将预处理鸡肉置于零下15-20℃下冷冻30-40min,然后置于零下5-10℃下冷冻4-6h,取出切成3-8mm的鸡肉片;
3)挤压膨化和调味:将鸡肉片立刻进行预挤压膨化,切丝,超声分散处理10-20min后,进行二次挤压膨化处理,最后将鸡肉丝与调味粉混合均匀。
2.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述高压注射盐水的盐水浓度为25-35%,注射量为鸡肉量的15-20%,注射压力为0.5-1.5Mpa。
3.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述滚揉的压力为5-8Mpa,温度为0-4℃,真空度为75-80KPa,滚速为10-15r/min,滚揉2-3遍。
4.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述步骤(1)中的超声功率为500-700w,频率为15-25kHz。
5.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述预挤压膨化的螺杆转速为150-200r/min,温度为70-90℃,处理压力为0.3-0.8MPa,机内停留时间5-10s。
6.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述步骤(3)中超声功率为1000-1500w,频率为25-30kHz。
7.根据权利要求1所述的即食鸡肉干丝的制备方法,其特征在于,所述二次挤压膨化的螺杆转速为200-300r/min,温度为160-180℃,处理压力为0.5-1.5MPa,机内停留时间8-12s。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810997541.4A CN109077247A (zh) | 2018-08-29 | 2018-08-29 | 一种即食鸡肉干丝的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810997541.4A CN109077247A (zh) | 2018-08-29 | 2018-08-29 | 一种即食鸡肉干丝的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN109077247A true CN109077247A (zh) | 2018-12-25 |
Family
ID=64795175
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810997541.4A Withdrawn CN109077247A (zh) | 2018-08-29 | 2018-08-29 | 一种即食鸡肉干丝的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN109077247A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110973503A (zh) * | 2019-09-24 | 2020-04-10 | 盐城市崧味食品有限公司 | 一种芝麻海苔鸡肉松及其制备方法 |
CN111096420A (zh) * | 2019-09-24 | 2020-05-05 | 盐城市崧味食品有限公司 | 一种鸡胸肉干丝的制作方法 |
-
2018
- 2018-08-29 CN CN201810997541.4A patent/CN109077247A/zh not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110973503A (zh) * | 2019-09-24 | 2020-04-10 | 盐城市崧味食品有限公司 | 一种芝麻海苔鸡肉松及其制备方法 |
CN111096420A (zh) * | 2019-09-24 | 2020-05-05 | 盐城市崧味食品有限公司 | 一种鸡胸肉干丝的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101991145B (zh) | 一种鱼饼及其制备方法 | |
CN103932240B (zh) | 一种常温保藏的高鱼肉蛋白即食风味鱼豆腐的加工方法 | |
CN103948077B (zh) | 虾风味鱼糜制品的加工方法 | |
CN102630891B (zh) | 一种竹笋素火腿肠及其制备方法 | |
CN104172283A (zh) | 一种嫩脆鱼丸及其制作方法 | |
CN102669705A (zh) | 口感极佳的鸭肉脯制作方法 | |
CA1118268A (en) | Partially dehydrated bacon | |
CN102266078A (zh) | 一种骨汤鲜火腿及其制作方法 | |
CN107373395A (zh) | 一种猪排的制备方法 | |
CN109077247A (zh) | 一种即食鸡肉干丝的制备方法 | |
CN110150582A (zh) | 两头乌猪肉饼及其制备方法 | |
CN110574867A (zh) | 一种非油炸方便面及其制备方法 | |
CN105725111A (zh) | 一种鱿鱼面的制作方法 | |
CN109645369A (zh) | 一种烟熏风味西式低盐火腿的加工方法 | |
JP3477179B2 (ja) | 食品、ペットフード等の製造処理方法及び畜肉加工食品 | |
CN109105765A (zh) | 一种口味丰富的低卡鸡胸肉休闲食品及其制作方法 | |
CN115104714B (zh) | 一种提高食用菌虾滑凝胶性的方法和食用菌虾滑的制备方法 | |
CN105995612A (zh) | 一种即食猪血香肠及其制作方法 | |
KR101299543B1 (ko) | 현미와 찹쌀을 첨가한 소시지 제조방법 | |
CN110897105A (zh) | 一种蔬菜谷物与鱼糜复合的鱼糜食品加工方法 | |
CN104041861A (zh) | 鲍鱼火腿肠及其加工方法 | |
CN103190655B (zh) | 一种南美白对虾休闲食品及其加工工艺 | |
KR101402819B1 (ko) | 현미와 찹쌀을 첨가한 소시지 제조방법 | |
CN111011752A (zh) | 一种利用高分子生物酶嫩化低温肉制品的方法 | |
CN105581163A (zh) | 一种羊肉饼的制备方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181225 |