CN109757667A - A kind of production method of rattan green pepper chicken - Google Patents
A kind of production method of rattan green pepper chicken Download PDFInfo
- Publication number
- CN109757667A CN109757667A CN201910066807.8A CN201910066807A CN109757667A CN 109757667 A CN109757667 A CN 109757667A CN 201910066807 A CN201910066807 A CN 201910066807A CN 109757667 A CN109757667 A CN 109757667A
- Authority
- CN
- China
- Prior art keywords
- parts
- chicken
- green pepper
- rattan green
- rattan
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of production methods of rattan green pepper chicken, belong to food processing technology field, technical points: in parts by weight, rattan green pepper chicken includes 80-90 parts of chicken nugget, 4-5 parts of white sugar, 3-4 parts of salt, 0.05-0.1 parts of monosodium glutamate, 0.05-0.1 parts of chickens' extract, 4-5 parts of yellow rice wine, 0.3-0.6 parts of ginger splices, 0.2-0.4 parts of spiceleaf, 0.2-0.5 parts of onion parts, 0.05-0.1 parts of fresh rattan pepper, 0.1-0.3 parts of Tengjiao oil, 2-3 parts of edible oil, 4-8 parts of chicken soup, 1.1-2.3 parts of spice.Production method includes being added in pot to heat by ginger splices, onion parts, spiceleaf and water to boil；Yellow rice wine is added after cleaning in chicken nugget, 0.8-1.2h is boiled in salt high fire, and small fire stewes 30-60min；Cold boiled water is had a shower chicken nugget, and draining is stood；Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup, spice and 6-8 are mixed to get baste at the edible oil of heat；Baste and chicken nugget are mixed to get rattan green pepper chicken.Not only production method is simple and convenient by the present invention, but also rattan green pepper chicken can also be made to have the characteristics that fresh and tender succulence and fresh perfume are spicy, increases the richness of rattan green pepper chicken mouthfeel.
Description
Technical field
The invention belongs to food processing technology fields, more specifically, it relates to a kind of production method of rattan green pepper chicken.
Background technique
The Chinese scientific name of rattan green pepper: zanthoxylum armatum if extending shape tendril, therefore claims rattan green pepper since its branches and leaves is hung down loosely.It is a kind of
The spice similar with Chinese prickly ash is nowadays generally cooked using Chinese prickly ash as spice together with chicken nugget, on the market although market
On also have and cooked together with chicken nugget using rattan green pepper as spice, but this kind of product quantity is less, and consumer may be selected
Leeway it is less.
Currently, the Chinese patent that publication No. is CN104544248A discloses a kind of instant packed rattan green pepper process for making chicken,
Fresh Grade Breast is cut into sheet, after mixing with condiment, after tumbling, chicken balm, potato raw is added in tumbling under vacuum conditions
Powder, soy bean edible fiber powder mix are marinated, and the chicken after pickling is put into togerther in steaming legendary venomous insect with cover together with marinated juice to be steamed, will
Capsanthin, which is poured into, steams in legendary venomous insect, and addition chickens' extract, water-retaining agent are marinated, and chicken is put into transparent packing bag with pickling liquid and is vacuum-packed,
Chicken after packaging is placed 4-5 days at -10 DEG C, in temperature is 110 DEG C -120 DEG C by the chicken after packaging, pressure is
It sterilizes 10-15 minutes in the environment of 200mpa.
The above-mentioned prior art is by the way of tumbling, by condiment such as chicken balm, potato fecula, soy bean edible fiber powders
Stirring is marinated, and marinated juice all at this time are attached to chicken nugget surface, then using boiling by the way of, so that it is adjoint to pickle juice
High-temperature steam enter the inside of chicken nugget, thus achieve the effect that accelerate it is tasty.But via the chicken nugget of boiling because when long
Between contact high-temperature steam, the steam rapid evaporation being located in chicken nugget after completing boiling is scattered and disappeared, chicken meat due to water shortage at this time
It is dry old.Applicant have also appreciated that the mode of boiling can take away a large amount of moisture in chicken during aforesaid operations, therefore steaming legendary venomous insect
It is inside added to water-retaining agent (industrial additive), the aging an utterly inadequate amount of the addition of one side water-retaining agent for meat, on the other hand
Extra industrial additive is unfavorable for health.
Summary of the invention
In view of the deficiencies of the prior art, the present invention intends to provide a kind of production method of rattan green pepper chicken, no
Only production method is simple and convenient, and rattan green pepper chicken can also be made to have the characteristics that fresh and tender succulence and fresh perfume are spicy, further increases
Richness in rattan green pepper chicken mouthfeel.
To achieve the above object, the present invention provides the following technical scheme that a kind of production method of rattan green pepper chicken, by weight
Number, rattan green pepper chicken include 80-90 parts of chicken nugget, 4-5 parts of white sugar, 3-4 parts of salt, 0.05-0.1 parts of monosodium glutamate, 0.05-
0.1 part of chickens' extract, 4-5 parts of yellow rice wine, 0.3-0.6 parts of ginger splices, 0.2-0.4 parts of spiceleaf, 0.2-0.5 parts of onion parts, 0.05-
0.1 part of fresh rattan pepper, 0.1-0.3 parts of Tengjiao oil, 2-3 parts of edible oil, 4-8 parts of chicken soup, 1.1-2.3 parts of spice；
It includes following operating procedure:
Ginger splices, onion parts, spiceleaf and water are added in pot step 1, and heating is boiled；
Step 2, by chicken nugget clean after be added pot in, then yellow rice wine will be entered, 0.8-1.2h is boiled in salt high fire, small fire stewes 30-60min；
Step 3 fishes for chicken nugget and is had a shower with cold boiled water, and draining is stood；
Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup, spice and 6-8 are placed in cleaning at the edible oil mixing of heat by step 4
In container, baste is obtained；
Baste is mixed with chicken nugget rattan green pepper chicken can be obtained by step 5.
By using above-mentioned technical proposal, the fresh rattan pepper of addition, spiceleaf, ginger splices, yellow rice wine, salt cook together with chicken nugget,
On the one hand because fresh rattan pepper is more fragrant than Chinese prickly ash, number, so that rattan green pepper chicken flavor is more preferably unique, another aspect fresh rattan pepper and chicken nugget
Rattan green pepper chicken obtained together, numb taste and acid in fresh rattan pepper also can be quickly dissolved into chicken nugget, and rattan green pepper is increased
The pungent taste of chicken, while can also soft chicken.In addition, rattan green pepper chicken removes fishy taste by spice, so that rattan green pepper chicken
Taste is salubrious, aromatic flavour, further includes furthermore having the chicken soup boiled in advance in rattan green pepper chicken, and rattan green pepper chicken succulence can be made fresh and tender,
Mouthfeel is more preferably.
The present invention is further arranged to: in parts by weight, the rattan green pepper chicken further includes 0.3-0.5 parts of green pepper, 0.1-
The hot red pepper of 0.3 part of sesame oil and 0.2-0.4 part.
By using above-mentioned technical proposal, green pepper and hot red pepper are added in rattan green pepper chicken, so that in the same rattan green pepper chicken
In have various differently flavoured pungents so that rattan green pepper chicken flavor has more diversification；And not only nutritive value is high for sesame oil,
And it can be improved the fragrance of rattan green pepper chicken.
The present invention is further arranged to: the spice includes at least following a kind of:
0.2-0.5 parts of Chinese anise；
0.2-0.4 parts of fennel seeds；
0.3-0.5 parts of cortex cinnamomi；
0.2-0.5 parts of Chinese prickly ash；
0.2-0.4 parts of pepper corn.
By using above-mentioned technical proposal, it is added in rattan green pepper chicken by Chinese anise, fennel seeds, cortex cinnamomi, Chinese prickly ash, and
Spice made of pepper corn can not only dispel the fishy smell of rattan green pepper chicken, also make the fragrance more mellowness of rattan green pepper chicken.
The present invention is further arranged to: be additionally added in step 1, in pot Chinese anise, fennel seeds, cortex cinnamomi, Chinese prickly ash or
One of pepper corn is a variety of.
By using above-mentioned technical proposal, the addition of Chinese anise, fennel seeds, cortex cinnamomi, Chinese prickly ash or pepper corn can be removed
The fishy smell of chicken not only makes chicken more mellowness, while making chicken soup also more alcohol is being just.
The present invention is further arranged to: it is mixed that 0.05-0.2 parts of sesame oil being added in step 3, in the chicken nugget after draining
It is even, stand for standby use.
By using above-mentioned technical proposal, the fragrance of rattan green pepper chicken is capable of in the addition of sesame oil, and can also promote rattan green pepper
The color of chicken helps to increase appetite.
The present invention is further arranged to: in step 4, be additionally added 0.3-0.5 parts green pepper and 0.2-0.4 parts red
Green pepper.
By using above-mentioned technical proposal, green pepper and hot red pepper are added in step 4, can under the action of the edible oil of heat
Pungent in green pepper and hot red pepper is brought out, the differently flavoured pungent of baste is thus preferably assigned.
The present invention is further arranged to: the chicken soup the preparation method is as follows:
It is added in remaining soup after cooked chicken in step 1 to not a half chicken, half pigeon and 2 pig cylinder bone small fire infusions extremely
It is completely well-done.
By using above-mentioned technical proposal, chicken, pigeon and pig cylinder bone endure it is rotten after obtained chicken soup, natural, health, not only
The fragrance of rattan green pepper chicken can be promoted, while rattan green pepper chicken can be allowed to keep the mouthfeel of fresh and tender succulence.
The present invention is further arranged to: Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and spice mixing are placed in clean appearance
In device, upper 7-8 is sprinkled while hot into the edible oil of heat, obtains baste after being cooled to room temperature.
By using above-mentioned technical proposal, the edible oil of heat is sprinkled in Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and Xin Xiang
On material, hot edible oil can be contacted with materials such as Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and spices rapidly at this time, oil
Destruction accelerate the tastes dissolution edible oil such as fresh perfume is spicy of Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and spice
In chicken soup, to improve the diversity of the mouthfeel of baste.
In conclusion the invention has the following advantages:
1, not only production method is simple and convenient by the present invention, but also the spy that rattan green pepper chicken can also be made spicy with fresh and tender succulence and fresh perfume
Point increases the richness of rattan green pepper chicken mouthfeel；
2, optimize, the pungent perfume (or spice) made of Chinese anise, fennel seeds, cortex cinnamomi, Chinese prickly ash and pepper corn is added in rattan green pepper chicken
Material, can not only dispel the fishy smell of rattan green pepper chicken, also make the fragrance more mellowness of rattan green pepper chicken；
3, optimization, be added in rattan green pepper chicken by chicken, pigeon and pig cylinder bone endure it is rotten after obtained chicken soup, natural, health,
The fragrance of rattan green pepper chicken can not only be promoted, while rattan green pepper chicken can be allowed to keep the mouthfeel of fresh and tender succulence.
Specific embodiment
Below in conjunction with each embodiment, invention is further described in detail.
Embodiment 1, a kind of production method of rattan green pepper chicken, in parts by weight, rattan green pepper chicken include this theory as shown in table 1
What " part " occurred in bright book referred to is unit of weight kilogram.
It includes following operating procedure:
Ginger splices, onion parts, spiceleaf and water are added in pot step 1, and heating is boiled；
Step 2 is added in pot after cleaning chicken nugget, and it is Celsius in 95-98 that chicken nugget will enter yellow rice wine, salt after being totally submerged in water again
Under degree, 1.2h is boiled in high fire, and small fire stewes 30min；
Step 3, at room temperature, fishes for chicken nugget and is had a shower with cold boiled water, draining stand for standby use；
The edible oil of Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup, spice and 8 one-tenth heat is mixed the appearance for being placed in cleaning by step 4
In device, baste is obtained；
Baste is mixed with chicken nugget rattan green pepper chicken can be obtained by step 5.
Embodiment 2-6: be in place of rattan green pepper chicken, with the difference of embodiment 1: the component and parts by weight of rattan green pepper chicken are not
Together, as shown in table 1.
The component of the parts by weight of embodiment 1-6 in 1 rattan green pepper chicken of table
Embodiment 7: a kind of production method of rattan green pepper chicken, difference from example 1 is that: boiled chicken in step 1
Half chicken, half pigeon and 2 pig cylinder bone small fire infusions are added after meat in remaining soup to completely well-done.
Embodiment 8: a kind of production method of rattan green pepper chicken, difference from example 1 is that: in step 3, dripping
0.1 part of sesame oil is added in chicken nugget after water to mix, it is spare that 15min is stood under room temperature.
Embodiment 9: a kind of production method of rattan green pepper chicken, difference from example 1 is that: in step 4, rattan green pepper
Oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and spice mixing are placed in clean container, and it is cold at hot olive oil to sprinkle above 7-8 while hot
But to obtaining baste after room temperature.
Embodiment 10: a kind of production method of rattan green pepper chicken, point out to be with the difference of embodiment 1: making step is not
Together.Its specific production method includes following operating procedure:
Ginger splices, onion parts, spiceleaf and water are added in pot step 1, and heating is boiled；
Step 2 is added in pot after cleaning chicken nugget, and chicken nugget will enter yellow rice wine, salt at 95 degrees Celsius again after being totally submerged in water
Under, 0.8h is boiled in high fire, and small fire stewes 60min；
Step 3, at room temperature, fish for chicken nugget and using ice water (ice water be by cold boiled water in refrigerator ice to obtaining after 0 degree Celsius
) flushing 3 times, draining stand for standby use；
The mixing of Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup and spice is placed in clean container by step 4, sprinkles upper 7- while hot
8, at hot peanut oil, obtain baste after being cooled to room temperature；
Baste is mixed with chicken nugget rattan green pepper chicken can be obtained by step 5；
Step 6, test package.
Comparative example 1: a kind of production method of rattan green pepper chicken uses publication No. for the Chinese invention patent of CN104544248A
The rattan green pepper chicken that mode in middle embodiment 1 makes.
Test one: sensory evaluation
Subjects: using the prepared rattan green pepper chicken of embodiment 1-9 as test specimen 1-9, comparative example 1 is prepared
Rattan green pepper chicken is as control sample 1.
Specimen method: the volunteer of 100 healths and age 18-30 years old areal, every volunteer are chosen
It is right
Embodiment 1-9 and the rattan green pepper chicken of comparative example 1 are from aromatic flavour degree, fresh and tender degree, picotement strong degree and picotement persistence
Four angles are evaluated, and embodiment 1-9 and comparative example 1 are ranked up and are given a mark from high in the end, aromatic flavour degree, fresh and tender
Degree, numb taste strong degree and numb taste persistence it is optimal make 10 scores, be successively decremented to it is worst make 1 score, then by embodiment 1-9
It is averaged and is recorded with the score of comparative example 1, then count total score and be recorded in table 2.
Test result: as shown in table 2, the total score of specimen sample 1-9 is above the total score of contrast sample 1, the analysis of causes: 1,
It joined sesame oil, ginger splices, onion parts, spiceleaf, fresh rattan pepper and chicken soup, above-mentioned sesame oil, ginger in the production process in rattan green pepper chicken
Piece, onion parts, spiceleaf, fresh rattan pepper and chicken soup all have good flavouring and propose fresh effect.2, chicken nugget is submerged in water, and
100 degrees Celsius or less band water cook, enable to chicken sufficiently at this time and contact with moisture so that rattan green pepper chicken more it is soft and
Succulence.3, the fresh rattan pepper, Tengjiao oil, spice (Chinese anise, fennel seeds, cortex cinnamomi, pepper corn) and the green pepper that are added and hot red pepper,
The spicy strong degree of rattan green pepper chicken and the persistence of numb taste can be increased.
The Analyses Methods for Sensory Evaluation Results of 2 rattan green pepper chicken of table
| Aromatic flavour degree | Fresh and tender degree | Numb taste strong degree | Numb taste persistence | Total score | |
| Specimen sample 1 | 8.52 | 8.65 | 9.30 | 8.56 | 8.76 |
| Specimen sample 2 | 8.26 | 8.64 | 9.25 | 8.65 | 8.70 |
| Specimen sample 3 | 8.45 | 8.81 | 9.36 | 8.55 | 8.79 |
| Specimen sample 4 | 8.65 | 8.95 | 9.30 | 8.68 | 8.89 |
| Specimen sample 5 | 8.25 | 8.63 | 9.22 | 8.64 | 8.69 |
| Specimen sample 6 | 8.78 | 9.12 | 9.40 | 8.66 | 8.99 |
| Specimen sample 7 | 8.65 | 9.22 | 9.35 | 8.67 | 8.97 |
| Specimen sample 8 | 8.80 | 8.57 | 9.33 | 8.63 | 8.83 |
| Specimen sample 9 | 8.51 | 8.67 | 9.26 | 8.62 | 8.77 |
| Control sample 1 | 7.10 | 7.84 | 8.25 | 7.12 | 7.58 |
By test specimen 1-9 inspection, mode of appearance, color, mouthfeel wind are had according to the detection project of GB/T 23586-2009
Taste, tissue morphology, impurity, testing result are as shown in table 3.
Table 3
Specific embodiment is only explanation of the invention, is not limitation of the present invention, those skilled in the art
It can according to need the modification that not creative contribution is made to the present embodiment after reading this specification, but as long as in this hair
All by the protection of Patent Law in bright scope of the claims.
Claims (8)
1. a kind of production method of rattan green pepper chicken, which is characterized in that in parts by weight, rattan green pepper chicken include 80-90 parts chicken nugget,
4-5 parts of white sugar, 3-4 parts of salt, 0.05-0.1 parts of monosodium glutamate, 0.05-0.1 parts of chickens' extract, 4-5 parts of yellow rice wine, 0.3-0.6
The ginger splices of part, 0.2-0.4 parts of spiceleaf, 0.2-0.5 parts of onion parts, 0.05-0.1 parts of fresh rattan pepper, 0.1-0.3 parts of rattan green pepper
Oil, 2-3 parts of edible oil, 4-8 parts of chicken soup, 1.1-2.3 parts of spice；
It includes following operating procedure:
Ginger splices, onion parts, spiceleaf and water are added in pot step 1, and heating is boiled；
Step 2, by chicken nugget clean after be added pot in, then yellow rice wine will be entered, 0.8-1.2h is boiled in salt high fire, small fire stewes 30-60min；
Step 3 fishes for chicken nugget and is had a shower with cold boiled water, and draining is stood；
Tengjiao oil, white sugar, monosodium glutamate, chickens' extract, chicken soup, spice and 6-8 are placed in cleaning at the ready-mixed oil mixing of heat by step 4
In container, baste is obtained；
Baste is mixed with chicken nugget rattan green pepper chicken can be obtained by step 5.
2. a kind of production method of rattan green pepper chicken according to claim 1, which is characterized in that in parts by weight, the rattan
Green pepper chicken further includes 0.3-0.5 parts of green pepper, 0.1-0.3 parts of sesame oil and 0.2-0.4 parts of hot red pepper.
3. a kind of production method of rattan green pepper chicken according to claim 1, which is characterized in that the spice includes at least
It is following a kind of:
0.2-0.5 parts of Chinese anise；
0.2-0.4 parts of fennel seeds；
0.3-0.5 parts of cortex cinnamomi；
0.2-0.5 parts of Chinese prickly ash；
0.2-0.4 parts of pepper corn.
4. a kind of production method of rattan green pepper chicken according to claim 3, which is characterized in that in step 1, also add in pot
Enter to have one of Chinese anise, fennel seeds, cortex cinnamomi, Chinese prickly ash or pepper corn or a variety of.
5. a kind of production method of rattan green pepper chicken according to claim 2, which is characterized in that in step 3, after draining
Chicken nugget in be added 0.05-0.2 part sesame oil mixing, stand for standby use.
6. a kind of production method of rattan green pepper chicken according to claim 2, which is characterized in that in step 4, be additionally added
The hot red pepper of 0.3-0.5 parts of green pepper and 0.2-0.4 part.
7. a kind of production method of rattan green pepper chicken according to claim 1, which is characterized in that in step 4, the chicken soup
The preparation method is as follows:
It is added in remaining soup after cooked chicken in step 1 to not a half chicken, half pigeon and 2 pig cylinder bone small fire infusions extremely
It is completely well-done.
8. a kind of production method of rattan green pepper chicken according to claim 1, which is characterized in that in step 4, Tengjiao oil,
White sugar, monosodium glutamate, chickens' extract, chicken soup and spice mixing are placed in clean container, and it is cooling at hot edible oil to sprinkle above 7-8 while hot
Baste is obtained after to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910066807.8A CN109757667A (en) | 2019-01-24 | 2019-01-24 | A kind of production method of rattan green pepper chicken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910066807.8A CN109757667A (en) | 2019-01-24 | 2019-01-24 | A kind of production method of rattan green pepper chicken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109757667A true CN109757667A (en) | 2019-05-17 |
Family
ID=66454241
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910066807.8A Pending CN109757667A (en) | 2019-01-24 | 2019-01-24 | A kind of production method of rattan green pepper chicken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109757667A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110623220A (en) * | 2019-10-17 | 2019-12-31 | 广州川沁食品有限公司 | Rattan pepper chicken and making method thereof |
| CN110710645A (en) * | 2019-07-26 | 2020-01-21 | 重庆工商大学 | Method for making spicy chicken nuggets |
| CN112244258A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored marinated seasoning and production process for preparing air-conditioned packaged duck tongues by using rattan pepper flavored marinated seasoning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101209173B1 (en) * | 2011-06-23 | 2012-12-06 | 서라벌대학산학협력단 | Method for preparing of samgyetang and samgyetang prepared by the method |
| CN108925870A (en) * | 2018-06-22 | 2018-12-04 | 上海紫燕食品有限公司 | A kind of rattan green pepper chicken and preparation method thereof |
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
-
2019
- 2019-01-24 CN CN201910066807.8A patent/CN109757667A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101209173B1 (en) * | 2011-06-23 | 2012-12-06 | 서라벌대학산학협력단 | Method for preparing of samgyetang and samgyetang prepared by the method |
| CN108925870A (en) * | 2018-06-22 | 2018-12-04 | 上海紫燕食品有限公司 | A kind of rattan green pepper chicken and preparation method thereof |
| CN109105766A (en) * | 2018-08-16 | 2019-01-01 | 山东佳士博食品有限公司 | A kind of rattan green pepper chicken cutlet and preparation method thereof that fragrance is palatable |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110710645A (en) * | 2019-07-26 | 2020-01-21 | 重庆工商大学 | Method for making spicy chicken nuggets |
| CN110623220A (en) * | 2019-10-17 | 2019-12-31 | 广州川沁食品有限公司 | Rattan pepper chicken and making method thereof |
| CN112244258A (en) * | 2020-10-09 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Rattan pepper flavored marinated seasoning and production process for preparing air-conditioned packaged duck tongues by using rattan pepper flavored marinated seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104432130A (en) | Spicy and hot air-dried beef and processing method thereof | |
| CN106852460A (en) | A kind of low nitrite preserved pork processing method for fumigating | |
| CN109757667A (en) | A kind of production method of rattan green pepper chicken | |
| CN102823848A (en) | Chinese foie gras and production process thereof | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN109170826A (en) | A kind of production method of clearing heat and detoxicating dietotherapy sauce and its fragrant pot | |
| KR20120134168A (en) | Method of preparing pumpkin sundae | |
| KR101921026B1 (en) | Patties comprising chicken meat and manufacturing method thereof | |
| CN105077131A (en) | Sichuan flavor braised seasoning and preparation method and application thereof | |
| KR102240912B1 (en) | Manufacturing method of meet soup for jjigae | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN104855904B (en) | A kind of convenience type snow bean sauerkraut and preparation method thereof | |
| CN108925870A (en) | A kind of rattan green pepper chicken and preparation method thereof | |
| CN108420014A (en) | A kind of peppery duck type roasted sausage and preparation method thereof | |
| CN108354131A (en) | A kind of preparation method of no added flavored preserved pork | |
| CN108420036A (en) | A kind of compound liquid condiment and preparation method thereof | |
| CN110140901A (en) | A kind of preparation method of Peru squid stew in soy sauce flavour product | |
| KR101985485B1 (en) | Process for producing instant dried pollack sundae casserole | |
| CN104432204A (en) | Preparation process of spiced marinated rex rabbit meat | |
| CN104055129A (en) | Steamed pork with bean dregs and processing method thereof | |
| KR101607838B1 (en) | A process for the preparation of pork boiled in red ginseng sauce and the pork boiled in red ginseng sauce prepared therefrom | |
| CN108308567A (en) | A kind of formula and its manufacturing method of delicious and crisp cayenne | |
| CN106962795A (en) | A kind of preparation method of potato pork braised in brown sauce | |
| CN108420037A (en) | A kind of compound liquid condiment wine and preparation method thereof |
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: 20190517 |