CN109452555A - A kind of wet fresh chicken meat noodle processing method - Google Patents
A kind of wet fresh chicken meat noodle processing method Download PDFInfo
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- CN109452555A CN109452555A CN201710797766.0A CN201710797766A CN109452555A CN 109452555 A CN109452555 A CN 109452555A CN 201710797766 A CN201710797766 A CN 201710797766A CN 109452555 A CN109452555 A CN 109452555A
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 71
- 235000012149 noodles Nutrition 0.000 title claims abstract description 68
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 241000287828 Gallus gallus Species 0.000 claims abstract description 59
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000000465 moulding Methods 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000011218 segmentation Effects 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 210000000481 breast Anatomy 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 230000009172 bursting Effects 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 230000035800 maturation Effects 0.000 claims abstract description 4
- 229920002472 Starch Polymers 0.000 claims description 26
- 235000019698 starch Nutrition 0.000 claims description 26
- 239000008107 starch Substances 0.000 claims description 24
- 102000004169 proteins and genes Human genes 0.000 claims description 21
- 108090000623 proteins and genes Proteins 0.000 claims description 21
- 229920000856 Amylose Polymers 0.000 claims description 12
- 230000032683 aging Effects 0.000 claims description 12
- 240000003183 Manihot esculenta Species 0.000 claims description 9
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 9
- 238000005282 brightening Methods 0.000 claims description 9
- 229920002261 Corn starch Polymers 0.000 claims description 6
- 238000011109 contamination Methods 0.000 claims description 6
- 239000008120 corn starch Substances 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 238000004925 denaturation Methods 0.000 claims description 6
- 230000036425 denaturation Effects 0.000 claims description 6
- 230000029087 digestion Effects 0.000 claims description 6
- 230000000813 microbial effect Effects 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000011574 phosphorus Substances 0.000 claims description 3
- 229910052698 phosphorus Inorganic materials 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000001556 precipitation Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims 1
- 230000008014 freezing Effects 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000003756 stirring Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/07—Thawing subsequent to freezing
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Noodles (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of wet fresh chicken meat noodle processing methods, include the following steps: to thaw quick-frozen Fresh Grade Breast, and salt is added in segmentation rinsing, composite phosphate low temperature is cut and mixed, and sabot freezes chicken paste with spare；Chicken paste defrosting uniform stirring will be freezed, and mixes chicken paste, beat heating question handler maturation pressure surface molding of bursting；Noodles after molding cure, cooling weigh dispenses, low-temperature preservation.The method of the present invention is simple, low in cost, unique in taste, and nutritive value is high, and quality is good.
Description
Technical field
The present invention relates to a kind of noodle processing method more particularly to a kind of wet fresh chicken meat noodle processing methods.
Background technique
Currently, the novel noodles for having had already appeared various addition juice in the market, having strengthened minerals and microelement, and
It is but difficult to find trace on the market with the wet fresh noodle that Fresh Grade Breast is primary raw material production, and relevant research report is also almost
Blank.It is compared with traditional vermicelli, instant flour food, wet fresh chicken meat noodles have many characteristics.Noodles after addition Fresh Grade Breast are being sought
It nourishs one's nature, flavor, mouthfeel etc. are substantially better than common noodles；Noodles have fresh tasty and refreshing natural wind with wet fresh state preservation
Taste has complied with the trend that nature and the wet fresh noodle close to traditional properties are increasingly doted in current consumption market.
Summary of the invention
It is low in cost technical problem to be solved by the invention is to provide a kind of method is simple, it is unique in taste, it is soft can
Mouthful, nutritive value is high.
The technical solution that the present invention solves above-mentioned technical problem includes the following steps:
Firstly, quick-frozen Fresh Grade Breast is thawed, salt is added in segmentation rinsing, composite phosphate low temperature is cut and mixed, and chicken paste is freezed in sabot
With spare；Chicken paste defrosting uniform stirring will be freezed, and mixes chicken paste, beat heating question handler maturation pressure surface molding of bursting；Molding
Noodles curing afterwards, cooling weigh dispense, low-temperature preservation.
Further, the main technical points of the defrosting are as follows:
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that rinse while low temperature thaws.
Further, the main technical points of the segmentation rinsing are as follows:
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, to improve
The gelation of chicken paste can form better protein network structure, assign the good quality of noodles；Rinsing liquid selection 5
8 DEG C of cold water below again.
It is further, described to cut the main technical points mixed are as follows:
The fibre bundle mixed be to destroy muscle is cut, releases salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally guarantee that temperature is no more than 15 DEG C during mixing；The salt of addition 3% simultaneously promotes salt molten
The precipitation of albumen and the formation of protein network structure；0.5% composite phosphate is added, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2:2:1, to improve the retentiveness of chicken paste.
Further, the selection of the Starches:
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is suitable for noodles and produces
Starch the characteristics of generally requiring " gelatinization point is low, gelatinization expansion is easy, viscosity is high ", the gelatinization point of potato starch
Low, starch expansive force is big, and noodles surface-brightening, the viscoelasticity for adding the starch are strong, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has a bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Amylose is free of as glutinous rice, and noodle texture can be made to soften after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this test chicken noodle is expected to be needed to reach
To quality requirements be: digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition consider the valence of starch
Lattice, so selecting tapioca relatively reasonable.
Further, the mixed proportion of the chicken paste:
The determination of chicken paste content, the process recipe of chicken noodle directly determine the quality of entire chicken noodle product, pass through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, selects flour and tapioca ratio is 1:1,
As a result, it has been found that dough cannot form when chicken paste content is more than 50%；Content can form reluctantly when being 50%, but in pressure surface
It often attaches on idler wheel in the process, is unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, there is good mouldability again, selection chicken paste contains in formula while to guarantee that noodles contain chicken flavour
Amount is 45%.
The beneficial effects of the present invention are:
1. method is simple, low in cost；
2. unique in taste, unique flavor；
3. nutritive value is high, economic value is high.
Specific embodiment
Principles and features of the present invention are described with reference to embodiments, the given examples are served only to explain the present invention,
It is not intended to limit the scope of the present invention.
A kind of wet fresh chicken meat noodle processing method, includes the following steps:
Quick-frozen Fresh Grade Breast is thawed, segmentation rinsing is added salt, composite phosphate low temperature and cuts and mix, sabot freeze chicken paste in case
With；
Chicken paste defrosting uniform stirring will be freezed, and mixes chicken paste, beat heating question handler maturation pressure surface molding of bursting；
Noodles after molding cure, cooling weigh dispenses, low-temperature preservation.
Embodiment 1:
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that rinse while low temperature thaws.
Embodiment 2:
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, to improve
The gelation of chicken paste can form better protein network structure, assign the good quality of noodles；Rinsing liquid selection 5
8 DEG C of cold water below again.
Embodiment 3:
The fibre bundle mixed be to destroy muscle is cut, releases salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally guarantee that temperature is no more than 15 DEG C during mixing；The salt of addition 3% simultaneously promotes salt molten
The precipitation of albumen and the formation of protein network structure；0.5% composite phosphate is added, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2:2:1, to improve the retentiveness of chicken paste.
Embodiment 4:
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is suitable for noodles and produces
Starch the characteristics of generally requiring " gelatinization point is low, gelatinization expansion is easy, viscosity is high ", the gelatinization point of potato starch
Low, starch expansive force is big, and noodles surface-brightening, the viscoelasticity for adding the starch are strong, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has a bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Amylose is free of as glutinous rice, and noodle texture can be made to soften after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this test chicken noodle is expected to be needed to reach
To quality requirements be: digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition consider the valence of starch
Lattice, so selecting tapioca relatively reasonable.
Embodiment 5:
The determination of chicken paste content, the process recipe of chicken noodle directly determine the quality of entire chicken noodle product, pass through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, selects flour and tapioca ratio is 1:1,
As a result, it has been found that dough cannot form when chicken paste content is more than 50%；Content can form reluctantly when being 50%, but in pressure surface
It often attaches on idler wheel in the process, is unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, there is good mouldability again, selection chicken paste contains in formula while to guarantee that noodles contain chicken flavour
Amount is 45%.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, all in the spirit and principles in the present invention
Within, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (6)
1. a kind of wet fresh chicken meat noodle processing method, which comprises the steps of: quick-frozen Fresh Grade Breast thaws, divides
Salt is added in rinsing, composite phosphate low temperature is cut and mixed, and sabot freezes chicken paste with spare；Freezing chicken paste defrosting is uniformly stirred
It mixes, and mixes chicken paste, beats heating question handler maturation pressure surface molding of bursting；Noodles after molding cure, cooling weigh dispenses, low temperature
Preservation.
2. a kind of wet fresh chicken meat noodle processing method according to claim 1, which is characterized in that the major technique of the defrosting
Main points are as follows:
The thaw point of chicken is no more than 15 DEG C it is noted that controlling, and prevents protein denaturation and microbial contamination, most handy not surpass
The circulating water crossed thaws, and achievees the purpose that rinse while low temperature thaws.
3. a kind of wet fresh chicken meat noodle processing method according to claim 1, which is characterized in that the segmentation rinses main
Technical essential are as follows:
The purpose of segmentation rinsing is the water-solubility protein removed in chicken, the relative amount of salting-in protein is improved, to improve
The gelation of chicken paste can form better protein network structure, assign the good quality of noodles；Rinsing liquid selection 5
8 DEG C of cold water below again.
4. a kind of wet fresh chicken meat noodle processing method according to claim 1, which is characterized in that described to cut the major technique mixed
Main points are as follows:
The fibre bundle mixed be to destroy muscle is cut, releases salting-in protein therein, in order to prevent chicken protein
Denaturation and microbial contamination, cutting will equally guarantee that temperature is no more than 15 DEG C during mixing；The salt of addition 3% simultaneously promotes salt molten
The precipitation of albumen and the formation of protein network structure；0.5% composite phosphate is added, wherein sodium tripolyphosphate, burnt phosphorus
The mass ratio of sour sodium and calgon is 2:2:1, to improve the retentiveness of chicken paste.
5. a kind of wet fresh chicken meat noodle processing method according to claim 1, which is characterized in that the choosing of the Starches
It selects:
A certain amount of starch is added, the quality of noodles can be improved, such as chewiness, slipping, brightness, is suitable for noodles and produces
Starch the characteristics of generally requiring " gelatinization point is low, gelatinization expansion is easy, viscosity is high ", the gelatinization point of potato starch
Low, starch expansive force is big, and noodles surface-brightening, the viscoelasticity for adding the starch are strong, can be obviously shortened digestion time；Corn
Amylose content is more in starch, and being added in noodles can make that noodle texture is harder, has a bite, but easily make noodles aging；Cassava
The amylose that starch contains is few, and viscoelasticity is good, and noodles can be made to have chewy texture, smooth, surface-brightening after addition；Clayey cornstarch
Amylose is free of as glutinous rice, and noodle texture can be made to soften after addition, have waxy, and noodles are non-aging；Wheaten starch
Similar to cornstarch, amylose content is more, and sense of food is hard, easy to aging after addition, this test chicken noodle is expected to be needed to reach
To quality requirements be: digestion time is moderate, and surface-brightening, smooth, viscoelasticity is good, non-aging；In addition consider the valence of starch
Lattice, so selecting tapioca relatively reasonable.
6. a kind of wet fresh chicken meat noodle processing method according to claim 1, which is characterized in that the mixing ratio of the chicken paste
Example:
The determination of chicken paste content, the process recipe of chicken noodle directly determine the quality of entire chicken noodle product, pass through
Chicken paste content incremental method determines the molding chicken paste content range of chicken noodles, selects flour and tapioca ratio is 1:1,
As a result, it has been found that dough cannot form when chicken paste content is more than 50%；Content can form reluctantly when being 50%, but in pressure surface
It often attaches on idler wheel in the process, is unfavorable for operating, and musculus cutaneus appearance is undesirable；Musculus cutaneus molding effect when content is 50%
It is highly desirable, there is good mouldability again, selection chicken paste contains in formula while to guarantee that noodles contain chicken flavour
Amount is 45%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710797766.0A CN109452555A (en) | 2017-09-06 | 2017-09-06 | A kind of wet fresh chicken meat noodle processing method |
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| CN201710797766.0A CN109452555A (en) | 2017-09-06 | 2017-09-06 | A kind of wet fresh chicken meat noodle processing method |
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| CN109452555A true CN109452555A (en) | 2019-03-12 |
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ID=65606107
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
-
2017
- 2017-09-06 CN CN201710797766.0A patent/CN109452555A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113812577A (en) * | 2021-10-08 | 2021-12-21 | 弗德莱博(杭州)科技有限公司 | Low-fat high-protein healthy chicken meat product and processing method thereof |
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Application publication date: 20190312 |
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| WD01 | Invention patent application deemed withdrawn after publication |