CN109549117A - Peeled capsicum grilled chicken wing and preparation method thereof - Google Patents
Peeled capsicum grilled chicken wing and preparation method thereof Download PDFInfo
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- CN109549117A CN109549117A CN201710886262.6A CN201710886262A CN109549117A CN 109549117 A CN109549117 A CN 109549117A CN 201710886262 A CN201710886262 A CN 201710886262A CN 109549117 A CN109549117 A CN 109549117A
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- 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
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- 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
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- 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
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- 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
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- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Polymers & Plastics (AREA)
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- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The present invention relates to a kind of production method of peeled capsicum grilled chicken wing, it is to comprise the steps of: to select appropriately sized chicken wings, the residual serum wash clean in the chicken wings will be remained in and drained away the water after removing the chicken bone in the chicken wings；Then, by the inside of peeled capsicum filling chicken wings；Then, chicken wings is hung over and is carrying out the spouted drying of underbalance pulse microwave after being dried in drying machine；Seasoning sauce material is uniformly coated on chicken wings surface again and is roasted 15 to 20 minutes with 150 to 180 DEG C of temperature；And fragrance powder is uniformly sprinkled upon chicken wings surface, then barbecue is continued with 100 to 120 DEG C of temperature, peeled capsicum grilled chicken wing finished product is made after ten minutes.Fragrance of the chicken with peeled capsicum itself is had both through peeled capsicum grilled chicken wing made by thus production method, consumer can enjoy multiple abundant mouthfeel when edible.
Description
Technical field
The present invention relates to food processing fields, especially with regard to a kind of grilled chicken wing and preparation method thereof containing interior filling.
Background technique
Chicken is that one of main food materials, each position of chicken are widely applied to decoct, boil, fry, frying etc. more all over the world
The kind different cooking and eating method, it is most deep by one of popular position that wherein the mouthfeel of chicken wings is fresh and tender, thus often
See among various dish or snack, such as have pot-stewed chicken wing, fried chicken wing and grilled chicken wing etc..Along with chicken wings has glue abundant
Former albumen, can strong blood vessel, be also advantageous for keep skin gloss and enhance skin elasticity；In addition, being also enriched in chicken wings big
The vitamin of amount, physical function is tuned into also have it is very big benefit, therefore be quite suitble to general public edible.
General chicken wings can be used it is fried, dry the modes such as decoct, toast, stewing and arranged, wherein grilled chicken wing is expected because being easy
Reason and convenient good carrying, therefore either all liked deeply by society in western countries or oriental countries；And it influences
The maximum main cause of grilled chicken wing flavor is usually arranged in pairs or groups the pickling fragrance used, therefore being pickled fragrance is to prepare the palatable roast chicken of fragrance
The indispensable condiment of wing.Pickling fragrance has the effects that seasoning, flavouring, deodorization and anti-corrosion, in addition to that can keep the original wind of chicken
Taste, and the abundant mouthfeel of chicken wings can be assigned and make us index finger appearance luster dynamic greatly, the grilled chicken wing cooking for allowing end to serve can
Color is various.
However, grilled chicken wing cooking on the market is changed in terms of being all only at pickling fragrance greatly at present, or only off the pot
It is seasoned afterwards or before serving with fragrance powder, therefore more single without having variability in edible upper mouthfeel, consumer is edible
It may think that mouthfeel is dull after repeatedly and be all mouthfeel that meat is presented and lose feeling of freshness, lead to not stimulation consumption
Person buys back again.
Thus, in order to meet the phychology that consumer has a taste of a delicacy, all circles there's no one who doesn't or isn't can urgently develop a kind of grilled chicken wing cooking, remove
Other than the intrinsic fragrance for possessing known grilled chicken wing, also there is flavour, and upper there is multiple mouthfeel abundant edible.
Summary of the invention
In view of this, the present inventor's sheet is in the manufacturing development and design experiences of being engaged in Related product for many years, for the above institute
That states is examined and is studied the problem of commonly using grilled chicken wing cooking, and the various perfume (or spice) for being able to ascend grilled chicken wing cooking of scrupulous assessment
Gas, property unique in taste improvement plan after, develop the method for filling inside the chicken wings and being roasted again after peeled capsicum, in turn
Complete the present invention.
In other words, the present invention can provide a kind of production method of peeled capsicum grilled chicken wing, and it includes following steps: staple food
Material preparation process: selecting the chicken wings of appropriate weight, the residual serum wash clean remained in the chicken wings and removes the chicken wings
It drains away the water after interior chicken bone；The chicken wings forms the accommodating space with opening after boning；Non-staple food filler step: by peeling
Capsicum is cut into the inside of the appropriately sized rear filling accommodating space, so that the peeled capsicum fills up the accommodating space or makes
A part of the peeled capsicum is more than the accommodating space and extends to outside；First drying steps: the chicken wings is placed in
It is 15 DEG C to 25 DEG C, carries out first in the drying machine that relative humidity is 45% to 70% and wind speed is 1.5 to 3.5m/s in temperature
Stage is dry, and drying time is 2 to 5 hours；Second drying steps: then, the chicken wings is taken out from the drying machine and is put
It is placed in negative-pressure microwave spray and freezes drying device progress second stage drying；Wherein, microwave power is 150 to 200W, spouted frequency is 5
It is 30 to 60 minutes to 8 beats/min, vacuum degree 4 to 10Kpa and drying time；Flavor set-up procedure: by the institute after drying
It states chicken wings to be laid in oven, seasoning sauce material is uniformly coated on chicken wings surface, then roasted with 150 to 180 DEG C of temperature
15 to 20 minutes；And maturation step: fragrance powder is uniformly sprinkled upon the chicken wings surface, then is continued with 100 to 120 DEG C of temperature
Peeled capsicum grilled chicken wing finished product is made in barbecue after ten minutes.
In one embodiment of the invention, the seasoning sauce material contains 2 to 5wt% soy sauce, 0.5 to 1.5wt% ice
Sugar, 0.2 to 1.0wt% vinegar, 1 to 2wt% green onion, 1 to 2wt% ginger, 0.01 to 0.1wt% illiciumverum, 0.05
To the Chinese prickly ash of 0.2wt%, 0.01 to 0.5wt% pepper, 2 to 5wt% rice wine and 0.05 to the cassia bark of 0.2wt%, remaining
For water.
In one embodiment of the invention, the fragrance powder be cumin powder, five-spice powder, pepper powder, chilli powder, seven taste powder,
At least one of and combinations thereof.
In one embodiment of the invention, pickling step is further included after the non-staple food filler step: by chicken wings
It is put into the vacuum tumbling blender equipped with the seasoning sauce material, is pickled under conditions of being 0.05 to 0.1MPa with pressure,
The revolving speed of the vacuum tumbling blender is at 5 to 10 revs/min, and rotation time is 10 to 30 minutes；Then it will complete to be pickled
Chicken wings afterwards is placed in the refrigerating chamber that temperature is 4 DEG C and stands 24 hours；The wherein weight of the chicken wings and the seasoning sauce material
Than in 10:1 between 5:1.
In one embodiment of the invention, further included after the barbecue step and smoke step: by fruit tree sawdust and
After white sugar is put into the furnace bottom in Fumigator with 200 DEG C of temperature baking smoke, then chicken wings is put on the grill of Fumigator and is carried out
It smokes 5 minutes.
It is with far-infrared thermal in the flavor set-up procedure and the maturation step in one embodiment of the invention
It is roasted in source.
In addition, the present invention can also provide a kind of peeled capsicum grilled chicken wing, it is by above-mentioned peeled capsicum grilled chicken wing
Obtained by production method.
Detailed description of the invention
Fig. 1 is the schematic diagram for showing the production method of peeled capsicum grilled chicken wing of the related embodiment of the present invention.
Fig. 2 is the schematic diagram for showing the production method of peeled capsicum grilled chicken wing of the related another embodiment of the present invention.
Fig. 3 a to Fig. 3 b is the photo figure for showing peeled capsicum grilled chicken wing of the invention.
Specific embodiment
The production method of peeled capsicum grilled chicken wing of the invention can illustrate by embodiment below and be fully understood,
The personage for being familiar with this skill is completed accordingly, however the implementation of this case not can be limited it by the following example
Implement kenel, the personage for being familiar with this skill still can deduce out other embodiments according to the spirit except the embodiment both disclosed, described
Etc. embodiments all when belonging to the scope of the present invention.
Embodiment 1
Please refer to Fig. 1.Fig. 1 is the step schematic diagram for showing the production method of the peeled capsicum grilled chicken wing in the present embodiment,
It includes following steps:
Staple food material preparation process S1: selecting weight is the chicken wings in the range of 100~250g, remaining in the chicken wings
Residual serum wash clean and drain away the water after removing the chicken bone in the chicken wings；The chicken wings forms the appearance with opening after boning
Between emptying.
Non-staple food filler step S2: peeled capsicum is cut into the inside of the appropriately sized rear filling accommodating space, and solid
Fixed sealing, as shown in Figure 3a.
First drying steps S3: the chicken wings is put into drying machine and carries out first stage drying, the temperature of dryer inner
Degree is 15 DEG C to 25 DEG C, relative humidity is 45% to 70% and wind speed is 1.5 to 3.5m/s；In addition, drying time is 2 to 5 small
When.
Second drying steps S4: then, the chicken wings is taken out in self-desiccation machine and is placed in the dry dress of negative-pressure microwave spray freeze-drying
It sets and carries out second stage drying；The negative-pressure microwave spray jelly drying device microwave power is 150 to 200W, spouted frequency is 5 to 8
Beat/min, vacuum degree 4 to 10Kpa and drying time be 30 to 60 minutes.
Flavor set-up procedure S5: the chicken wings after drying is laid in oven, and seasoning sauce material is uniformly coated on chicken wings
Then surface is roasted 15 to 20 minutes with 150 to 180 DEG C of temperature.
Maturation step S6: fragrance powder is uniformly sprinkled upon chicken wings surface, then 10 points of barbecue is continued with 100 to 120 DEG C of temperature
Peeled capsicum grilled chicken wing finished product is made after clock, as shown in Figure 3b.
Creative ideas according to the present invention, in the present embodiment used in the seasoning sauce material be containing soy sauce, rock sugar,
Vinegar, cloves, illiciumverum, fennel, ginger, garlic, green onion, cassia bark, Chinese prickly ash, pepper, rice wine, water, and combinations thereof at least one of；
Preferably containing containing 2 to 5wt% soy sauce, 0.5 to 1.5wt% rock sugar, 0.2 to 1.0wt% vinegar, 1 to
The green onion of 2wt%, 1 to 2wt% ginger, 0.01 to 0.1wt% illiciumverum, 0.05 to 0.2wt% Chinese prickly ash, 0.01 to
The pepper of 0.5wt%, 2 to 5wt% rice wine and 0.05 to 0.2wt% cassia bark, remaining is water.
Creative ideas according to the present invention, used fragrance powder is cumin powder, five-spice powder, pepper in the present embodiment
Powder, chilli powder, seven taste powder, and combinations thereof at least one of；Preferably cumin powder, five-spice powder, pepper powder, and combinations thereof in
It is at least one；More preferably at least one of cumin powder, five-spice powder and combinations thereof.
Creative ideas according to the present invention are in flavor set-up procedure S5 and the maturation step S5 in the present embodiment
It is roasted using far-infrared heat source heating；Preferably use charcoal fire.
Embodiment 2
Please refer to Fig. 2.Fig. 2 is the step schematic diagram for showing the production method of the peeled capsicum grilled chicken wing in the present embodiment,
It is to comprise the steps of:
Staple food material preparation process M1: selecting weight is the chicken wings in the range of 100~250g, remaining in the chicken wings
Residual serum wash clean and drain away the water after removing the chicken bone in the chicken wings；The chicken wings forms the appearance with opening after boning
Between emptying.
Peeled capsicum: being cut into the inside of the appropriately sized rear filling accommodating space by non-staple food filler step M2, and
A part of the peeled capsicum is set to be more than the accommodating space and extend to outside.
Pickling step P: chicken wings is put into the vacuum tumbling blender equipped with the seasoning sauce material, with pressure be .05 extremely
Pickling 10 minutes is carried out under conditions of 0.1MPa, the revolving speed of the vacuum tumbling blender is at 5 to 10 revs/min, rotation
Between be 10 to 30 minutes；Then the chicken wings after pickling is placed in the refrigerating chamber that temperature is 4 DEG C and stands 24 hours.In addition, being
Make chicken wings can be sufficiently tasty during pickling, the weight ratio of chicken wings and seasoning sauce material is 10:1；Preferably 8:1；More
Add as 5:1.
First drying steps M3: the chicken wings is put into drying machine and carries out first stage drying, the temperature of dryer inner
Degree is 15 DEG C to 25 DEG C, relative humidity is 45% to 70% and wind speed is 1.5 to 3.5m/s；In addition, drying time is 2 to 5 small
When.
Second drying steps M4: then, the chicken wings is taken out in self-desiccation machine and is placed in the dry dress of negative-pressure microwave spray freeze-drying
It sets and carries out second stage drying；The negative-pressure microwave spray jelly drying device microwave power is 150 to 200W, spouted frequency is 5 to 8
Beat/min, vacuum degree 4 to 10Kpa and drying time be 30 to 60 minutes.
Flavor set-up procedure M5: the chicken wings after drying is laid in oven, and seasoning sauce material is uniformly coated on chicken wings
Then surface is roasted 15 to 20 minutes with 150 to 180 DEG C of temperature.
Maturation step M6: fragrance powder is uniformly sprinkled upon chicken wings surface, then 10 points of barbecue is continued with 100 to 120 DEG C of temperature
Peeled capsicum grilled chicken wing finished product is made after clock.
Creative ideas according to the present invention, the used seasoning sauce material is containing soy sauce, eats in the present embodiment
At least one of vinegar, cloves, illiciumverum, fennel, ginger, garlic, green onion, cassia bark, Chinese prickly ash, pepper, rice wine, water and combinations thereof；Preferably
For the soy sauce containing 2 to 5wt%, 0.5 to 1.5wt% rock sugar, 0.2 to 1.0wt% vinegar, 1 to 2wt% green onion, 1 to
The ginger of 2wt%, 0.01 to 0.1wt% illiciumverum, 0.05 to 0.2wt% Chinese prickly ash, 0.01 to 0.5wt% pepper, 2 to
The rice wine of 5wt% and 0.05 to 0.2wt% cassia bark, remaining is water.
Creative ideas according to the present invention, used fragrance powder is cumin powder, five-spice powder, pepper in the present embodiment
Powder, chilli powder, seven taste powder, and combinations thereof at least one of；Preferably cumin powder, five-spice powder, pepper powder, and combinations thereof in
It is at least one；More preferably at least one of cumin powder, five-spice powder and combinations thereof.
Creative ideas according to the present invention are in the present embodiment to make in flavor set-up procedure S5 and the maturation step S5
It is roasted with far-infrared heat source heating；Preferably use charcoal fire.
In addition, creative ideas according to the present invention, in order to keep the flavor of peeled capsicum grilled chicken wing more dense aromatic, in reality
It applies to further include after maturation step S6, M7 in example 1 and embodiment 2 and smokes step: fruit tree sawdust and white sugar are put
After entering the furnace bottom in Fumigator with 200 DEG C of temperature baking smoke, then chicken wings is put into and carries out smoking 5 on the grill of Fumigator
Minute.
The to sum up illustration of embodiment 1 and 2 may validate that the preparation side according to peeled capsicum grilled chicken wing finished product of the invention
Method can efficiently solve the above-described problem for commonly using grilled chicken wing cooking, and peeled capsicum grilled chicken wing finished product of the invention
Other than the intrinsic fragrance for possessing known grilled chicken wing, flavour also exclusive with peeled capsicum, and in edible upper tool
There is multiple mouthfeel abundant.
More than, although the contents of the present invention are described in detail with embodiment citing as above, the present invention is simultaneously
It is non-to be only defined in these embodiments.Therefore, the range to be protected of this case also include aftermentioned claim and
Its range defined.
Persond having ordinary knowledge in the technical field of the present invention, without departing from the spirit and scope of the present invention, when can
Various change and modification are carried out again；For example, each technology contents illustrated by previous embodiment are combined or are changed and
As new embodiment, these embodiments are also considered as content belonging to the present invention certainly.In order to technical characteristic of the invention,
Purpose and effect are more clearly understood, and the detailed description of the present invention will be compared with the attached drawing and described in detail now.
Claims (7)
1. a kind of production method of peeled capsicum grilled chicken wing, which is characterized in that comprise the steps of:
Staple food material preparation process: selecting the chicken wings of appropriate weight, cleans chicken wings to wash away the residual blood remained in the chicken wings, and
Moisture is drained after removing the chicken bone in the chicken wings；The chicken wings forms the accommodating space with opening after boning；
Non-staple food filler step: peeled capsicum is cut into the accommodating space of the appropriately sized rear filling chicken wings, so that the stripping
Skin capsicum fills up the accommodating space or a part of the peeled capsicum is made to be more than the accommodating space and extend to outside；
First drying steps: the chicken wings is placed to temperature is 15 DEG C to 25 DEG C, relative humidity is 45% to 70% and wind speed
Dry to carry out the first stage in 1.5 to 3.5m/s drying machine, drying time is 2 to 5 hours；
Second drying steps:, which taking out the chicken wings, in self-desiccation machine and is placed in negative-pressure microwave spray freezes drying device progress second-order
Section is dry；Wherein, microwave power is 150 to 200W, spouted frequency is 5 to 8 beats/min, vacuum degree 4 to 10Kpa and dry
Time is 30 to 60 minutes；
Flavor set-up procedure: the chicken wings after drying is laid in oven, and seasoning sauce material is uniformly coated on chicken wings table
Then face is roasted 15 to 20 minutes with 150 to 180 DEG C of temperature；And
Maturation step: fragrance powder is uniformly sprinkled upon the chicken wings surface, then barbecue is continued 10 minutes with 100 to 120 DEG C of temperature
Peeled capsicum grilled chicken wing finished product is made afterwards.
2. the production method of peeled capsicum chicken wings according to claim 1, which is characterized in that the seasoning sauce material contains 2
To the soy sauce of 5wt%, 0.5 to 1.5wt% rock sugar, 0.2 to 1.0wt% vinegar, 1 to 2wt% green onion, 1 to 2wt%'s
Ginger, 0.01 to 0.1wt% illiciumverum, 0.05 to 0.2wt% Chinese prickly ash, 0.01 to 0.5wt% pepper, 2 to 5wt% rice
Wine and 0.05 to 0.2wt% cassia bark, remaining is water.
3. the production method of peeled capsicum chicken wings according to claim 1, which is characterized in that the fragrance powder is cumin
Powder, five-spice powder, pepper powder, chilli powder, seven taste powder, and combinations thereof at least one of.
4. the production method of peeled capsicum grilled chicken wing according to claim 1, which is characterized in that in the non-staple food filler
Pickling step is further included after step: chicken wings being put into the vacuum tumbling blender equipped with the seasoning sauce material, with pressure
It is pickled under conditions of being 0.05 to 0.1MPa, the revolving speed of the vacuum tumbling blender is the rotation at 5 to 10 revs/min
Time is 10 to 30 minutes；Then the chicken wings after being pickled will be completed and be placed on temperature to stand 24 hours in 4 DEG C of refrigerating chamber；Its
Described in the weight ratio of chicken wings and the seasoning sauce material be 10:1.
5. the production method of peeled capsicum grilled chicken wing according to claim 1, which is characterized in that after the maturation step
It further includes and smokes step: after the furnace bottom that fruit tree sawdust and white sugar are put into Fumigator toasts smoke with 200 DEG C of temperature,
Chicken wings is put on the grill of Fumigator again and smoke 5 minutes.
6. the production method of peeled capsicum chicken wings according to claim 1, which is characterized in that in the flavor set-up procedure
It and in the maturation step is roasted with far-infrared heat source.
7. a kind of peeled capsicum grilled chicken wing, which is characterized in that the peeled capsicum grilled chicken wing is by the claims 1-6
Obtained by the production method of any one.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179062A (en) * | 2019-06-05 | 2019-08-30 | 河南城建学院 | A kind of dried beef processing technology |
-
2017
- 2017-09-27 CN CN201710886262.6A patent/CN109549117A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179062A (en) * | 2019-06-05 | 2019-08-30 | 河南城建学院 | A kind of dried beef processing technology |
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