CN111357947A - Preparation process of boneless spicy chicken - Google Patents
Preparation process of boneless spicy chicken Download PDFInfo
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- CN111357947A CN111357947A CN202010258795.1A CN202010258795A CN111357947A CN 111357947 A CN111357947 A CN 111357947A CN 202010258795 A CN202010258795 A CN 202010258795A CN 111357947 A CN111357947 A CN 111357947A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 76
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000019198 oils Nutrition 0.000 claims abstract description 29
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 26
- 240000002234 Allium sativum Species 0.000 claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000004611 garlic Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 239000006002 Pepper Substances 0.000 claims abstract description 16
- 241000722363 Piper Species 0.000 claims abstract description 16
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 16
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 16
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 16
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 14
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 14
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 14
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 14
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 3
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000013311 vegetables Nutrition 0.000 claims abstract 4
- 241000237502 Ostreidae Species 0.000 claims abstract 2
- 235000020636 oyster Nutrition 0.000 claims abstract 2
- 235000015067 sauces Nutrition 0.000 claims abstract 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 15
- 241000195940 Bryophyta Species 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 241000758706 Piperaceae Species 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000011049 filling Methods 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 239000003205 fragrance Substances 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 235000019510 Long pepper Nutrition 0.000 claims description 5
- 240000005856 Lyophyllum decastes Species 0.000 claims description 5
- 235000013194 Lyophyllum decastes Nutrition 0.000 claims description 5
- 240000003455 Piper longum Species 0.000 claims description 5
- 239000002671 adjuvant Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 5
- 238000009938 salting Methods 0.000 claims description 5
- 238000003307 slaughter Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000003973 paint Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 10
- 235000019654 spicy taste Nutrition 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 description 59
- 241000234314 Zingiber Species 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 210000001519 tissue Anatomy 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation process of boneless spicy chicken, which comprises the following components in parts by weight: 55% of deboned fresh local chicken, 6% of hot pepper, 6% of rapeseed oil, 6% of tribute vegetable, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of zanthoxylum oil, 1% of yellow wine, 1% of oyster sauce, 1% of sesame, 1% of monosodium glutamate and tribute vegetable. The invention has the advantages that: the special pepper can highlight the spicy taste of the pepper and is not easy to be burnt when being fried; the prepared reasonable formula enables the spicy chicken to have delicious taste; the crispy taste of the spicy chicken is greatly improved; the deboned chicken is adopted as the raw material to be fried, so that the chicken is convenient to take and eat; the packaging form is mainly small packages, and the instant food is convenient.
Description
Technical Field
The invention relates to a preparation method of a spicy chicken, in particular to a preparation process of a boneless spicy chicken.
Background
The spicy chicken is generally prepared by taking whole chicken as a main material and adding various materials such as scallion, dried chili, pepper, salt, pepper, monosodium glutamate and the like, although the spicy chicken is a same dish, the spicy chicken is prepared in different places and has different characteristics due to different preparation methods in different places, and the spicy chicken is well loved by people in different places. The finished dish has brownish red and bright color and strong spicy taste.
However, the common spicy chicken still has the following defects:
1. the spicy chicken sold in the market at present takes dry chili as the most main ingredient, the spicy taste of the dry chili is mainly highlighted, the delicate flavor of the chicken is not fully reflected, and the over-spicy taste causes that the eating crowd is limited to young people who can eat spicy;
2. the existing commercial spicy chicken has various formulas and various tastes, the proportion of the added ingredients is too heavy, and the original taste of chicken is ignored;
3. the existing commercial spicy chicken is soft and glutinous in tissue state and lacks crisp feeling;
4. most of the chicken with bones are fried by taking the chicken with bones as a raw material, so that the chicken is inconvenient to take and eat;
5. the packaging form is mainly big-bag big package, is suitable for household, and lacks convenient instant small package.
Disclosure of Invention
The invention aims to solve the technical problems and provides a preparation process of a boneless spicy chicken.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a preparation process of boneless spicy chicken comprises the following components in parts by weight: 55% of deboned fresh local chicken, 6% of hot pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of zanthoxylum oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate.
A preparation process of boneless spicy chicken comprises the following steps:
the method comprises the following steps: selecting high-quality Henan small peppers and Yunnan Qujing long peppers, mixing according to a ratio of 1:1, crushing to 2-5mm, baking for 2 hours at a temperature of 120 ℃, and after the fragrance of the peppers overflows, mixing the materials according to the following ratio: pickling for 24 hours in 10% saline water in a ratio of 1:2, removing the saline water, and barreling for later use;
step two: weighing 6% of pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of pepper oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate according to the weight ratio for later use;
step three: selecting local chicken raised in mountainous regions, slaughtering, cleaning and sterilizing for 5min in a cleaning and sterilizing machine, dehydrating and drying, removing chicken bones, cutting into fresh chicken blocks with the size of 8-10mm, salting for 30min, adding quantitative rapeseed oil into a pre-preheated jacketed pan, controlling the oil temperature to be 200 +/-5 ℃, adding chicken, frying until the skin is crisp and the meat is tender, controlling the process to be 8-10min, judging the meat color by an operator, judging the accurate pan-out time by the oil temperature, and quickly taking out the chicken and placing the chicken in a container for later use;
step four: when the temperature of the oil in the pot is reduced to 150 +/-5 ℃, adding the special chili, frying for 5-6min, quickly adding the ginger, the garlic and the ivy mosses, frying for 5min, and overflowing the ginger and the garlic. Adding pre-fried chicken, mixing, parching for 3min, adding adjuvants such as monosodium glutamate, soy sauce, sugar, etc., stirring, taking out, cooling to room temperature;
step five: and vacuumizing and packaging the cooled spicy chicken by using an automatic packaging machine, wherein the packaging amount is 25 g/bag, then filling 30 small loans into a large bag, filling the large bag into a carton, and warehousing for inspection.
The invention has the advantages that: 1. the special pepper can highlight the spicy taste of the pepper and is not easy to be burnt when being fried;
2. the prepared reasonable formula enables the spicy chicken to have delicious taste;
3. the crispy taste of the spicy chicken is greatly improved;
4. the deboned chicken is adopted as the raw material to be fried, so that the chicken is convenient to take and eat;
5. the packaging form is mainly small packages, and the instant food is convenient.
Detailed Description
The first embodiment is as follows:
the method comprises the following steps: selecting high-quality Henan small peppers and Yunnan Qujing long peppers, mixing according to a ratio of 1:1, crushing to 1mm, baking for 2 hours at a temperature of 120 ℃, and after the fragrance of the peppers overflows, mixing according to the following steps: pickling for 24 hours in 10% saline water in a ratio of 1:2, removing the saline water, and barreling for later use;
step two: weighing 6% of pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of pepper oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate according to the weight ratio for later use;
step three: selecting local chicken raised in mountainous regions, slaughtering, cleaning and sterilizing for 5min in a cleaning and sterilizing machine, dehydrating and drying, removing chicken bones, cutting into fresh chicken blocks with the size of 8, salting for 30min, adding quantitative rapeseed oil into a pre-preheated jacketed pan, controlling the oil temperature to be 200 +/-5 ℃, adding chicken, frying until the chicken is crisp in skin and tender in meat, controlling the process to be 8min, and quickly fishing out the chicken and placing the chicken in a container for later use by an operator according to the meat color and the oil temperature judgment;
step four: when the oil temperature in the pan is reduced to 150 +/-5 ℃, adding the special chili, frying for 5min, quickly adding the ginger, the garlic and the ivy mosses, frying for 5min, and overflowing the ginger and the garlic. Adding pre-fried chicken, mixing, parching for 3min, adding adjuvants such as monosodium glutamate, soy sauce, sugar, etc., stirring, taking out, cooling to room temperature;
step five: and vacuumizing and packaging the cooled spicy chicken by using an automatic packaging machine, wherein the packaging amount is 25 g/bag, then filling 30 small loans into a large bag, filling the large bag into a carton, and warehousing for inspection.
Example two:
the method comprises the following steps: selecting high-quality Henan small peppers and Yunnan Qujing long peppers, mixing according to a ratio of 1:1, crushing to 3mm, baking for 2 hours at a temperature of 120 ℃, and after the fragrance of the peppers overflows, mixing according to the following steps: pickling for 24 hours in 10% saline water in a ratio of 1:2, removing the saline water, and barreling for later use;
step two: weighing 6% of pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of pepper oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate according to the weight ratio for later use;
step three: selecting local chickens raised in mountainous regions, slaughtering, cleaning and sterilizing for 5min in a cleaning and sterilizing machine, dehydrating and drying, removing chicken bones, cutting into fresh chicken blocks with the size of 9mm, salting for 30min, adding quantitative rapeseed oil into a pre-preheated jacketed pan, controlling the oil temperature to be 200 +/-5 ℃, adding chicken, frying until the chicken is crisp in skin and tender in meat, controlling the process to be 9min, and taking out the chicken rapidly to be placed in a container for later use according to the meat color and the oil temperature judgment;
step four: when the oil temperature in the pan is reduced to 150 +/-5 ℃, adding the special chili, frying for 5min, quickly adding the ginger, the garlic and the ivy mosses, frying for 5min, and overflowing the ginger and the garlic. Adding pre-fried chicken, mixing, parching for 3min, adding adjuvants such as monosodium glutamate, soy sauce, sugar, etc., stirring, taking out, cooling to room temperature;
step five: and vacuumizing and packaging the cooled spicy chicken by using an automatic packaging machine, wherein the packaging amount is 25 g/bag, then filling 30 small loans into a large bag, filling the large bag into a carton, and warehousing for inspection.
Example three:
the method comprises the following steps: selecting high-quality Henan small peppers and Yunnan Qujing long peppers, mixing according to a ratio of 1:1, crushing to 8mm, baking for 2 hours at a temperature of 120 ℃, and after the fragrance of the peppers overflows, mixing according to the following steps: pickling for 24 hours in 10% saline water in a ratio of 1:2, removing the saline water, and barreling for later use;
step two: weighing 6% of pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of pepper oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate according to the weight ratio for later use;
step three: selecting local chicken raised in mountainous regions, slaughtering, cleaning and sterilizing for 5min in a cleaning and sterilizing machine, dehydrating and drying, removing chicken bones, cutting into fresh chicken blocks with the size of 10mm, salting for 30min, adding quantitative rapeseed oil into a pre-preheated jacketed pan, controlling the oil temperature to be 200 +/-5 ℃, adding chicken, frying until the chicken is crisp in skin and tender in meat, controlling the process to be 8-10min, judging the meat color by an operator, judging the accurate pan-out time by the oil temperature, and quickly fishing out the chicken and placing the chicken in a container for later use;
step four: when the oil temperature in the pan is reduced to 150 +/-5 ℃, adding the special chili, frying for fragrant and crisp, controlling the process at 6min, rapidly adding the ginger, the garlic and the ivy mosses, frying for 5min, and overflowing the fragrance of the ginger and the garlic. Adding pre-fried chicken, mixing, parching for 3min, adding adjuvants such as monosodium glutamate, soy sauce, sugar, etc., stirring, taking out, cooling to room temperature;
step five: and vacuumizing and packaging the cooled spicy chicken by using an automatic packaging machine, wherein the packaging amount is 25 g/bag, then filling 30 small loans into a large bag, filling the large bag into a carton, and warehousing for inspection.
From the above example, it can be seen that: the specially-made chili powder is crushed to 2-5mm, the spicy taste of the chili can be highlighted after baking and pickling according to the steps, and the chili powder is not easy to be burnt when being fried; the product is added with the ivy mosses, so that the crispy texture of the spicy chicken is increased, and the delicate flavor of the ivy mosses is also increased; the reasonable proportion of the ingredients is beneficial to improving the fresh and fragrant taste of the chicken, and no strange taste is mixed or the taste is not lost; the deboned chicken is adopted as the raw material to be fried, so that the chicken is convenient to take and eat.
The present invention and the embodiments thereof have been described above without limitation, and it should be understood by those skilled in the art that the present invention is not limited thereto, and that the present invention is not limited to the embodiments and the embodiments without inventive design without departing from the spirit of the present invention.
Claims (2)
1. A preparation process of boneless spicy chicken is characterized by comprising the following steps: the paint comprises the following components in percentage by weight: 55% of deboned fresh local chicken, 6% of hot pepper, 6% of rapeseed oil, 6% of tribute vegetable, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of zanthoxylum oil, 1% of yellow wine, 1% of oyster sauce, 1% of sesame, 1% of monosodium glutamate and tribute vegetable.
2. The process for preparing the boneless spicy chicken according to claim 1, which comprises the following steps:
the method comprises the following steps: selecting high-quality Henan small peppers and Yunnan Qujing long peppers, mixing according to a ratio of 1:1, crushing to 2-5mm, baking for 2 hours at a temperature of 120 ℃, and after the fragrance of the peppers overflows, mixing the materials according to the following ratio: pickling for 24 hours in 10% saline water in a ratio of 1:2, removing the saline water, and barreling for later use;
step two: weighing 6% of pepper, 6% of rapeseed oil, 6% of ivy mosses, 5% of garlic, 5% of ginger, 4% of soy sauce, 4% of white sugar, 4% of salt, 1% of pepper oil, 1% of yellow wine, 1% of oil consumption, 1% of sesame and 1% of monosodium glutamate according to the weight ratio for later use;
step three: selecting local chicken raised in mountainous regions, slaughtering, cleaning and sterilizing for 5min in a cleaning and sterilizing machine, dehydrating and drying, removing chicken bones, cutting into fresh chicken blocks with the size of 8-10mm, salting for 30min, adding quantitative rapeseed oil into a pre-preheated jacketed pan, controlling the oil temperature to be 200 +/-5 ℃, adding chicken, frying until the skin is crisp and the meat is tender, controlling the process to be 8-10min, judging the meat color by an operator, judging the accurate pan-out time by the oil temperature, and quickly taking out the chicken and placing the chicken in a container for later use;
step four: when the temperature of the oil in the pot is reduced to 150 +/-5 ℃, adding the special chili, frying for 5-6min, quickly adding the ginger, the garlic and the ivy mosses, frying for 5min, and overflowing the ginger and the garlic. Adding pre-fried chicken, mixing, parching for 3min, adding adjuvants such as monosodium glutamate, soy sauce, sugar, etc., stirring, taking out, cooling to room temperature;
step five: and vacuumizing and packaging the cooled spicy chicken by using an automatic packaging machine, wherein the packaging amount is 25 g/bag, then filling 30 small loans into a large bag, filling the large bag into a carton, and warehousing for inspection.
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| CN202010258795.1A CN111357947A (en) | 2020-04-03 | 2020-04-03 | Preparation process of boneless spicy chicken |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425734A (en) * | 2020-11-23 | 2021-03-02 | 朱俊峰 | Processing method of spicy chicken |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
-
2020
- 2020-04-03 CN CN202010258795.1A patent/CN111357947A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578612A (en) * | 2012-02-09 | 2012-07-18 | 贵州大学 | Method for producing spicy chicken product |
| CN106418250A (en) * | 2016-08-23 | 2017-02-22 | 贵州五福坊食品股份有限公司 | Ready-to-eat leisure spicy chicken and making method thereof |
| CN110178961A (en) * | 2019-07-03 | 2019-08-30 | 贵州省贵三红食品有限公司 | A kind of frozen pickled hot pepper auxiliary material, pickled hot pepper ice cream and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112425734A (en) * | 2020-11-23 | 2021-03-02 | 朱俊峰 | Processing method of spicy chicken |
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