CN111903923A - Method for making tender and delicious shredded chicken - Google Patents

Method for making tender and delicious shredded chicken Download PDF

Info

Publication number
CN111903923A
CN111903923A CN202010829091.5A CN202010829091A CN111903923A CN 111903923 A CN111903923 A CN 111903923A CN 202010829091 A CN202010829091 A CN 202010829091A CN 111903923 A CN111903923 A CN 111903923A
Authority
CN
China
Prior art keywords
chicken
parts
packaging
tender
shredded
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
Application number
CN202010829091.5A
Other languages
Chinese (zh)
Inventor
凌陈
井泽泉
刘语嫣
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Huzhou Nanxun Wenshi Jiawei Food Co ltd
Original Assignee
Huzhou Nanxun Wenshi Jiawei Food Co ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Huzhou Nanxun Wenshi Jiawei Food Co ltd filed Critical Huzhou Nanxun Wenshi Jiawei Food Co ltd
Priority to CN202010829091.5A priority Critical patent/CN111903923A/en
Publication of CN111903923A publication Critical patent/CN111903923A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/105Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Seasonings (AREA)

Abstract

The invention discloses a method for making tender and delicious shredded chicken, which comprises the following steps: taking out internal organs of a live chicken from an abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck; uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, rubbing by hands, and then pickling; adding ginger slices and cooking wine into the pickled broiler chickens, steaming, taking out and cooling; tearing off the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, stirring uniformly, and packaging to obtain chicken shred bags; chopping dry onion and sand ginger, adding sliced carrot, sliced scallion and caraway, frying with oil, and packaging to obtain an oil package; stirring light soy sauce, soy sauce and ground peanuts uniformly, and packaging to obtain a seasoning packet; sterilizing the chicken shred bag, the oil bag and the ingredient bag, and uniformly packaging. The making method of the tender and delicious shredded chicken can effectively ensure the tender mouthfeel of the shredded chicken.

Description

Method for making tender and delicious shredded chicken
Technical Field
The invention relates to the technical field of food processing, in particular to a method for making tender and delicious shredded chicken.
Background
The chicken meat has tender texture, delicious taste, rich proteins and other nutrient substances, high nutrient conversion rate, easy absorption and utilization by human body, and effects of enhancing physical strength and strengthening body. The meat has effects of warming middle-jiao, invigorating qi, replenishing essence, replenishing marrow, and tonifying deficiency. In the book of Shen nong Ben Cao Jing, frequent eating of chicken meat can induce resuscitation. The chicken contains phospholipids which have important effects on the growth and development of human bodies, and is one of important sources of fat and phospholipids in Chinese dietary structures.
In the prior art, the cooked chicken food products have various preparation methods, such as cooking, frying, roasting, pickling and salting, marinating and the like, and have different flavor characteristics.
The Chinese patent CN102429245A discloses a method for making shredded chicken with sesame, which comprises boiling chicken in soup containing rhizoma Zingiberis recens, radix Angelicae Dahuricae, radix Ginseng and salt, adding red pepper, fructus Zanthoxyli, white sugar, monosodium glutamate, fructus Anisi Stellati, cortex Cinnamomi Japonici, flos Caryophylli, fructus Amomi rotundus, folium Toonnae sinensis, and rhizoma Alpiniae Officinarum, and boiling with slow fire. The shredded chicken sold in the market and the shredded chicken manufactured by the method are easy to become firewood after being stored for a long time, and cannot meet the requirement of mass sale after vacuum packaging, so that a method for manufacturing the tender and delicious shredded chicken is needed to be researched.
Disclosure of Invention
Based on the technical problems in the background art, the invention provides a method for making tender and delicious shredded chicken.
The technical scheme of the invention is as follows:
a method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2-3min by hands, and pickling for 60-90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30-35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
Preferably, in the step a, the spice comprises the following components in parts by weight: 3-5 parts of bay leaves, 8-12 parts of cassia bark, 5-8 parts of star anise, 3-5 parts of tsaoko amomum fruits, 6-8 parts of clove momordi, 18-25 parts of liquorice, 5-8 parts of fennel and 35-45 parts of salt.
Preferably, in the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 5-8% of chicken.
Preferably, in the step E, the lemonade comprises the following components in percentage by weight: 1-3% of lemon, 2-3% of green tea powder, 5-8% of liquorice and the balance of water.
Preferably, in the step F, the oil packet comprises, by weight, 5-8% of dry onion, 3-5% of sand ginger, 8-12% of carrot shreds, 2-3% of onion shreds, 5-8% of caraway segments and the balance of vegetable oil.
Preferably, in the step G, the ingredient bag comprises 3-5 wt% of light soy sauce, 2-3 wt% of soy sauce and the balance of ground peanuts.
The invention has the advantages that: the making method of the tender and delicious shredded chicken comprises the following steps: taking out internal organs of a live chicken from an abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck; uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, rubbing by hands, and then pickling; adding ginger slices and cooking wine into the pickled broiler chickens, steaming, taking out and cooling; tearing off the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, stirring uniformly, and packaging to obtain chicken shred bags; chopping dry onion and sand ginger, adding sliced carrot, sliced scallion and caraway, frying with oil, and packaging to obtain an oil package; stirring light soy sauce, soy sauce and ground peanuts uniformly, and packaging to obtain a seasoning packet; sterilizing the chicken shred bag, the oil bag and the ingredient bag, and uniformly packaging. The making method of the tender and delicious shredded chicken can effectively ensure the tender mouthfeel of the shredded chicken.
Detailed Description
Example 1
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2.5min by hands, and pickling for 75 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 32min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 4 parts of bay leaves, 10 parts of cassia bark, 7 parts of star anise, 4 parts of tsaoko amomum fruits, 7 parts of clove mother, 22 parts of liquorice, 6 parts of fennel and 42 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 7% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 2% of lemon, 2.5% of green tea powder, 6.5% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 6.5% of dry onion, 4.5% of sand ginger, 10% of carrot shreds, 2.5% of onion shreds, 7% of caraway segments and the balance of vegetable oil.
In the step G, the ingredient bag comprises 4.5% of light soy sauce, 2.5% of soy sauce and the balance of ground peanuts in percentage by weight.
Example 2
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 3min by hands, and pickling for 60 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 3 parts of bay leaves, 12 parts of cassia bark, 5 parts of star anise, 5 parts of tsaoko amomum fruits, 6 parts of clove mother, 25 parts of liquorice, 5 parts of fennel and 45 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 5% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 3% of lemon, 2% of green tea powder, 8% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 5% of dry onion, 5% of sand ginger, 8% of carrot thread, 3% of onion thread, 5% of caraway segment and the balance of vegetable oil.
In the step G, the ingredient bag comprises the following components, by weight, 5% of light soy sauce, 2% of soy sauce and the balance of ground peanuts.
Example 3
A method for making tender and delicious shredded chicken comprises the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2min by hands, and pickling for 90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
In the step A, the spice consists of the following components in percentage by weight: 5 parts of bay leaves, 8 parts of cassia bark, 8 parts of star anise, 3 parts of tsaoko amomum fruits, 8 parts of clove mother, 18 parts of liquorice, 8 parts of fennel and 35 parts of salt.
In the step E, the length of the threadlike chicken is not more than 5 cm; the addition amount of citric acid is 8% of chicken.
In the step E, the lemonade comprises the following components in percentage by weight: 1% of lemon, 3% of green tea powder, 5% of liquorice and the balance of water.
In the step F, the oil packet comprises, by weight, 8% of dry onion, 3% of sand ginger, 12% of carrot thread, 2% of onion thread, 8% of caraway segment and the balance of vegetable oil.
In the step G, the ingredient bag comprises 3 wt% of light soy sauce, 3 wt% of soy sauce and the balance of ground peanuts.
Comparative example 1
The lemonade in example 1 was removed and the remaining manufacturing method was unchanged.
The hand-torn chickens produced in examples 1 to 3 and comparative example 1 were examined below, and the following examination results were obtained.
Tender degree evaluation index compares through 100 consumers and assesses, and every person all carries out the disposable score after tasting (heating to 20 ℃) 4 kinds of different hand-torn chicken breast meat part samples (4 ℃ stores for 30 days), and the evaluation index is: the tender was rated as class A for 91-100, B for 81-90, C for 71-80, D for 61-70 and E for 60 and below.
Table 1: evaluating the tenderness of the shredded chicken;
Figure DEST_PATH_IMAGE001
from the above test data, it can be known that the tenderness of the shredded chicken produced by the invention is consistently favored by consumers.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.

Claims (6)

1. A method for making tender and delicious shredded chicken is characterized by comprising the following steps:
a, crushing myrcia, cassia, star anise, tsaoko amomum fruit, clove mother, liquorice, fennel and salt, and preparing into spices according to a certain proportion;
b, taking out internal organs of the live chicken from the abdominal cavity by adopting a three-tube stabbing method, keeping the integrity of the broiler chicken, and then cutting off the outer skins of the head, the butt and the neck;
uniformly coating spices on the inner cavity and the outer skin of the broiler chicken, massaging for 2-3min by hands, and pickling for 60-90 min;
d, adding ginger slices and cooking wine into the pickled broiler chicken, steaming for 30-35min, taking out and cooling;
e, tearing the broiler chicken by hands, removing bones, tearing chicken into strips, adding lemon water, uniformly stirring, and packaging to obtain chicken shred bags;
f, chopping dry onion and sand ginger, adding carrot strips, onion strips and caraway segments, frying with oil, and packaging to obtain an oil package;
g, uniformly stirring the light soy sauce, the soy sauce and the ground peanuts, and packaging to obtain a seasoning packet;
and H, sterilizing the shredded chicken bag, the oil bag and the ingredient bag, and then uniformly packaging.
2. The method for preparing tender and delicious shredded chicken according to claim 1, wherein in the step A, the spice consists of the following components in percentage by weight: 3-5 parts of bay leaves, 8-12 parts of cassia bark, 5-8 parts of star anise, 3-5 parts of tsaoko amomum fruits, 6-8 parts of clove momordi, 18-25 parts of liquorice, 5-8 parts of fennel and 35-45 parts of salt.
3. The method of making tender and palatable shredded chicken of claim 1, wherein in step E, the length of said chicken in threadlike form is no more than 5 cm; the addition amount of citric acid is 5-8% of chicken.
4. The method for preparing a tender and delicious shredded chicken according to claim 1, wherein in the step E, the lemonade is composed of the following components in percentage by weight: 1-3% of lemon, 2-3% of green tea powder, 5-8% of liquorice and the balance of water.
5. The method for making tender and delicious shredded chicken according to claim 1, wherein in the step F, the oil package comprises, by weight, 5-8% of dried onion, 3-5% of sand ginger, 8-12% of carrot shreds, 2-3% of onion shreds, 5-8% of caraway segments and the balance of vegetable oil.
6. The method for preparing a tender and delicious shredded chicken according to claim 1, wherein in the step G, the ingredient bag comprises 3-5% of light soy sauce, 2-3% of soy sauce and the balance of ground peanuts by weight percentage.
CN202010829091.5A 2020-08-18 2020-08-18 Method for making tender and delicious shredded chicken Pending CN111903923A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202010829091.5A CN111903923A (en) 2020-08-18 2020-08-18 Method for making tender and delicious shredded chicken

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202010829091.5A CN111903923A (en) 2020-08-18 2020-08-18 Method for making tender and delicious shredded chicken

Publications (1)

Publication Number Publication Date
CN111903923A true CN111903923A (en) 2020-11-10

Family

ID=73279322

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202010829091.5A Pending CN111903923A (en) 2020-08-18 2020-08-18 Method for making tender and delicious shredded chicken

Country Status (1)

Country Link
CN (1) CN111903923A (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115568557A (en) * 2022-10-18 2023-01-06 重庆恒巨企业管理咨询有限公司 Processing technology of shredded chicken

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102429245A (en) * 2011-10-20 2012-05-02 重庆鲁渝立强食品有限公司 Process for processing shredded chicken
CN110521953A (en) * 2019-08-27 2019-12-03 安徽云燕食品科技有限公司 A kind of shredded chicken and preparation method thereof

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102429245A (en) * 2011-10-20 2012-05-02 重庆鲁渝立强食品有限公司 Process for processing shredded chicken
CN110521953A (en) * 2019-08-27 2019-12-03 安徽云燕食品科技有限公司 A kind of shredded chicken and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
JULIE FREDERIQUE著: "《柠檬的妙用》", 31 January 2013, 上海科学技术出版社 *
郑伟乾编著: "《正宗过瘾川菜》", 30 November 2014, 辽宁科学技术出版社 *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115568557A (en) * 2022-10-18 2023-01-06 重庆恒巨企业管理咨询有限公司 Processing technology of shredded chicken

Similar Documents

Publication Publication Date Title
CN102578612B (en) Method for producing spicy chicken product
CN104432142B (en) Preparation method of spicy beef jerky
CN102366119A (en) Processing technology of pot-stewed whole chicken
CN104305292A (en) Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof
KR100821624B1 (en) Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof
CN101731638B (en) Method for making lemongrass beef stick
CN104207155A (en) Method for preparing rabbit meat product
KR101132908B1 (en) Method of roast sliced duck meat and pack with roast sliced duck meat
CN106852461A (en) A kind of preparation method of pot-stewed fowl bamboo rat meat
CN107279908A (en) A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof
CN103271381A (en) Spiced andrias davidianus meat and production method thereof
CN103859336A (en) Spicy-fried fish seasoning and cooking method for spicy-fried fish
CN111903923A (en) Method for making tender and delicious shredded chicken
KR101994701B1 (en) Method for manufacturing Food using Dried meat/fish with herb medicine extract
KR101368134B1 (en) Catfish manufacturing method
KR20170055592A (en) Manufacturing method of boiled and seasoning chicken feet and it made thereby
KR101170803B1 (en) Mixture meat, seafood stew containing mixture meat and its cooking method
CN104026618A (en) Method for manufacturing spicy duck (Yalajiao) by sanhui duck
CN107981227A (en) The preparation method of spicy beef jerky
CN112617125A (en) Preparation method of marinated chicken legs
CN111743092A (en) Marinated pig trotter seasoning and marinated pig trotter making method based on same
KR102599737B1 (en) Medicinal octopus soup and manufacturing methods thereof
CN104187765A (en) Beef slices with mellow taste of coffee and preparation method of beef slices
CN108323709A (en) A kind of spicy dried goose and preparation method thereof
KR102628815B1 (en) anufacturing methods of medicinal octopus soup

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: 20201110