CN111903925A - Chicken protein stick - Google Patents
Chicken protein stick Download PDFInfo
- Publication number
- CN111903925A CN111903925A CN202010853116.5A CN202010853116A CN111903925A CN 111903925 A CN111903925 A CN 111903925A CN 202010853116 A CN202010853116 A CN 202010853116A CN 111903925 A CN111903925 A CN 111903925A
- Authority
- CN
- China
- Prior art keywords
- chicken
- protein
- parts
- chicken protein
- stick
- 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
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The invention provides a chicken protein stick and a process for preparing the chicken protein stick, which relate to the technical field of food and food processing, and the chicken protein stick comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives. The chicken protein stick contains chicken protein, the chicken protein is animal protein, and the animal protein has the advantage of high human body absorption rate. In addition, the invention also provides a process for preparing the chicken protein sticks, which comprises the following steps: chicken pretreatment; seasoning chicken; and (5) forming the chicken protein sticks. The chicken protein bar prepared by the process has the advantages of high uniformity of each component and convenient storage.
Description
Technical Field
The invention relates to the technical field of food and food processing, in particular to a chicken protein stick and a preparation process of the chicken protein stick.
Background
Protein is an essential nutrient component of the human body and also an important component constituting tissues and organs of the human body, and about 3% of the protein is renewed every day in the human body, which may cause malnutrition if the human body lacks protein. The reference dietary protein intake of 2013 by the Chinese nutritional society is 65g/d for adult male and 55g/d for adult female, and the protein demand of a population with large daily exercise amount is higher. The protein content in the protein stick is generally more than or equal to 20 percent, and the protein stick can be eaten as a snack, a meal or a snack, so that the requirement of people for ingesting sufficient protein is met.
At present, the protein bar and energy bar products on the market are various, but most of the products have flavors such as chocolate flavor, milk flavor, vanilla flavor, fruit flavor or mousse cake flavor, or nut flavor such as peanut flavor and the like, and are sweet at the same time, the products rarely have salty or delicate flavor, certain limitation is placed on the flavor selection, and the products are easy to feel too sweet and greasy when being frequently used. Moreover, the protein used in the currently available protein bars is mainly whey protein and soy protein, or from nuts such as peanuts, almonds, or other plants, and most of the vegetable proteins are less available to the human body than meat.
Disclosure of Invention
The invention aims to provide a chicken protein bar which has a salty and fresh flavor, fills the gap of the flavor of the egg bar market, and has high human body absorptivity of animal protein.
The invention also aims to provide a process for preparing the chicken protein sticks, and the chicken protein sticks prepared by the process have the advantages of high uniformity of all components and convenient storage.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
on one hand, the embodiment of the application provides a chicken protein stick, which comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives.
Further, in some embodiments of the present invention, the composition further comprises one or more of lecithin, vitamins, unsaturated fatty acid compounds, or mineral supplements, mixed in any proportion.
Further, in some embodiments of the present invention, the vitamin is one or more of vitamin a, vitamin B6, vitamin B12, niacin, pantothenic acid, vitamin D, or vitamin K, and is mixed in any proportion.
Further, in some embodiments of the present invention, the mineral in the mineral supplement is selected from one or more of potassium, calcium, magnesium, iron, zinc, and selenium, and is mixed in any proportion.
Further, in some embodiments of the present invention, the food additive comprises one or more of a preservative, caramel, sodium L-glutamate, or a flavoring agent, which are mixed in any proportion.
Further, in some embodiments of the present invention, the puffed powder is puffed rice flour.
Further, in some embodiments of the present invention, the chicken is one or more of frozen chicken breast, fresh chicken breast or chicken cells cultured in vitro, and is mixed according to any proportion.
On the other hand, the embodiment of the application provides a process for preparing chicken protein sticks, which comprises the following steps:
chicken pretreatment: peeling chicken, cleaning, adding water, boiling for 10-15 min, taking out, making into chicken pieces, mixing the chicken pieces with ginger, stirring, and standing for 10-20 min;
seasoning chicken: mixing soy sauce, sugar and edible oil, adding water, stirring and heating to boil, adding yeast extract and chicken fragments pretreated by chicken, and stir-frying for 3-5 minutes, wherein the weight ratio of the total amount of soy sauce, sugar and oil to water is 1: 2-4;
molding the chicken protein sticks: and mixing the puffed powder, the food additive and the seasoned chicken seasoned by the chicken to prepare a mixture, pressing the mixture, and cutting and shaping the pressed mixture to obtain the chicken protein bar.
Further, in some embodiments of the present invention, during the chicken pretreatment process, the ginger is first made into powder or liquid, and then the ginger made into powder or liquid is mixed with the chicken fragments and stirred uniformly.
Further, in some embodiments of the present invention, the chicken protein sticks obtained by cutting and shaping are freeze-dried and then packaged during the process of forming the chicken protein sticks.
Compared with the prior art, the embodiment of the invention has at least the following advantages or beneficial effects:
aiming at the first aspect, the chicken protein stick comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives.
Because the main component of the chicken protein bar is chicken, the protein in the chicken protein bar mainly comes from chicken, the protein coming from the chicken is animal protein, the animal protein is high in quality and high in utilization rate, and is easier to be absorbed by a human body than vegetable protein, the chicken serving as the main material has high protein content, low chicken fat content and fine and smooth mouthfeel, and the chicken protein bar prepared by taking the chicken as the main material has the advantages of high protein content, easy absorption of protein components by the human body, low fat content and fine and smooth mouthfeel.
Because the chicken protein stick also adopts the puffing powder, the puffing powder is easy to digest and absorb, can improve the effective utilization rate of protein, has special fragrance and can obviously improve the palatability, so that the adding of the puffing powder into the chicken protein stick not only improves the nutritional value, but also improves the edible mouthfeel.
Because the chicken protein stick also adopts edible oil which has the effect of providing essential fatty acid for human bodies, the edible oil is added into the chicken protein stick, so that the nutritive value is improved.
Because the chicken protein stick also adopts ginger, pungent ingredients such as gingerol and shogaol in the ginger can suppress and cover other taste ingredients, the fishy smell of the chicken protein stick can be removed by adding the ginger into the chicken protein stick.
Because the chicken protein bar also adopts the food additive which prolongs the shelf life of food and improves the nutritional value of food, the addition of the food additive into the chicken protein bar not only prolongs the shelf life of the chicken protein bar, but also improves the nutritional value of the chicken protein bar.
Because the chicken protein stick also adopts the yeast extract, the sugar and the soy sauce, the maillard reaction and the caramelization reaction can occur in the heating process of the chicken, the yeast extract, the sugar and the soy sauce, and salty and fresh ingredients with the braised flavor can be generated in the reaction process, so that the prepared chicken protein stick has the braised flavor.
Because the chicken protein sticks comprise 650-2000 parts of chicken, the chicken protein sticks contain enough chicken, so that the chicken protein sticks are ensured to contain enough chicken protein; the chicken protein stick also comprises 750-1200 parts of puffing powder, and the chicken protein stick contains sufficient puffing powder, so that the chicken protein stick is ensured to contain sufficient additional nutrient components; because the chicken protein stick also comprises 50-100 parts of edible oil and contains a small amount of edible oil, the nutritional value of the chicken protein stick is further improved, and the healthy diet of eaters is ensured; because the chicken protein sticks also comprise 1.5 to 12.5 parts of ginger and contain a small amount of ginger, the fishy smell of the chicken protein sticks is removed, and the eating mouthfeel of the chicken protein sticks is not influenced; the chicken protein stick also comprises 1.0-3.0 parts of food additives, and the chicken protein stick contains a small amount of food additives, so that the palatability is improved, the shelf life of the chicken protein stick is prolonged, and the healthy diet of eaters is ensured; because the chicken protein stick also comprises 50-100 parts of sugar, 30-80 parts of soy sauce and 1.0-2.0 parts of yeast extract, and the chicken protein stick contains a small amount of sugar, soy sauce and yeast extract, the braised flavor of the chicken protein stick is ensured, and the healthy diet of eaters is also ensured.
In another aspect, a process for preparing chicken protein bars is provided, comprising the steps of: chicken pretreatment; seasoning chicken; and (5) forming the chicken protein sticks.
Because the chicken is peeled during chicken pretreatment, the chicken has fat, and the fat is mainly concentrated under the skin, the fat content and the heat are reduced by peeling the chicken; because the time for boiling the peeled chicken is controlled between 10 and 15 minutes, the nutritive value of the chicken is kept, and the eating mouthfeel is ensured and the chicken is easy to digest by human bodies; because the cooked chicken is made into chicken pieces, the chicken is easier to taste in the subsequent seasoning process; because the chicken pieces and the ginger are mixed and stirred uniformly and then are kept stand for 10 to 20 minutes, the mixing time of the chicken and the ginger is long enough, and the fishy smell of the chicken is greatly reduced.
Since the soy sauce, the sugar and the edible oil are mixed when the chicken is seasoned, the water is added for stirring and heating to boil, and the yeast extract and the chicken fragments after chicken pretreatment are added, the chicken fragments, the yeast extract, the sugar and the soy sauce generate the flavor components of the braised chicken through the Maillard reaction, the caramelization reaction and other processes under the high-temperature action, the preparation process ensures that the chicken fragments have the braised flavor; the time for stir-frying the chicken fragments is controlled to be 3-5 minutes, so that the cooked chicken fragments are ensured, and the eating mouthfeel of the chicken fragments is also ensured; because the weight ratio of the total consumption of the soy sauce, the sugar and the edible oil to the water is 1:2-4, the total volume of the soy sauce, the sugar and the edible oil is increased, and the soy sauce, the sugar and the edible oil can be uniformly mixed with the chicken fragments.
Because the mixture of the puffed powder, the food additive and the seasoning chicken nuggets is pressed, shaped and cut when the chicken egg white sticks are formed, the finally prepared chicken egg white sticks have the advantages of high uniformity of all components, and convenience in carrying and storage.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail below with reference to specific examples.
The embodiment of the invention provides a chicken protein stick which comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives.
In the embodiment, because the main component of the chicken protein stick is chicken, the protein in the chicken protein stick mainly comes from chicken, the protein coming from the chicken is animal protein, the animal protein is high in quality and high in utilization rate, and is easier to absorb by a human body than vegetable protein, the chicken serving as the main material has high protein content, low chicken fat content and fine and smooth mouthfeel, and the chicken protein stick prepared by taking the chicken as the main material has the advantages of high protein content, easy absorption of protein components by the human body, low fat content and fine and smooth mouthfeel.
In the embodiment, the puffing powder is adopted, so that the puffing powder is easy to digest and absorb, the effective utilization rate of protein can be improved, the special fragrance is provided, the palatability can be obviously improved, and the addition of the puffing powder into the chicken protein bar not only improves the nutritional value, but also improves the edible mouthfeel.
In the embodiment, the edible oil is also adopted, and has the effect of providing essential fatty acid for human bodies, so that the nutritive value is improved by adding the edible oil into the chicken protein sticks.
In the above embodiment, ginger is also used, and pungent ingredients such as gingerol and shogaol in ginger can suppress and cover other taste ingredients, so that the fishy smell of the chicken protein stick can be removed by adding ginger into the chicken protein stick.
In the embodiment, the food additive is adopted, so that the shelf life of food is prolonged, and the nutritional value of the food is improved, so that the shelf life of the chicken protein bar is prolonged, and the nutritional value of the chicken protein bar is improved by adding the food additive into the chicken protein bar.
In the embodiment, the yeast extract, the sugar and the soy sauce are also adopted, the chicken, the yeast extract, the sugar and the soy sauce can generate Maillard reaction and caramelization reaction in the heating process, and ingredients with the bouilli flavor can be generated in the reaction process, so that the prepared chicken protein stick has the bouilli flavor.
In the above example, since the chicken protein sticks comprise 650-2000 parts of chicken, the chicken protein sticks contain sufficient chicken, so that the chicken protein sticks are ensured to contain sufficient chicken protein; the chicken protein stick also comprises 750-1200 parts of puffing powder, and the chicken protein stick contains sufficient puffing powder, so that the chicken protein stick is ensured to contain sufficient additional nutrient components; because the chicken protein stick also comprises 50-100 parts of edible oil and contains a small amount of edible oil, the nutritional value of the chicken protein stick is further improved, and the healthy diet of eaters is ensured; because the chicken protein sticks also comprise 1.5 to 12.5 parts of ginger and contain a small amount of ginger, the fishy smell of the chicken protein sticks is removed, and the eating mouthfeel of the chicken protein sticks is not influenced; the chicken protein stick also comprises 1.0-3.0 parts of food additives, and the chicken protein stick contains a small amount of food additives, so that the palatability is improved, the shelf life of the chicken protein stick is prolonged, and the healthy diet of eaters is ensured; because the chicken protein stick also comprises 50-100 parts of sugar, 30-80 parts of soy sauce and 1.0-2.0 parts of yeast extract, and the chicken protein stick contains a small amount of sugar, soy sauce and yeast extract, the red-cooked flavor of the stick of chicken protein is ensured, and the healthy diet of eaters is also ensured.
In some embodiments of the invention, the composition further comprises one or more of lecithin, vitamins, unsaturated fatty acid compounds, or mineral supplements, mixed in any proportion.
In the embodiment, lecithin can be adopted, and has the advantages of supplementing the nutritional requirements of human bodies, regulating serum lipid and delaying senescence, so that the chicken protein stick can regulate serum lipid and delay senescence by adding lecithin into the chicken protein stick, and the nutritional value is further improved.
In the embodiment, vitamins which are organic compounds necessary for maintaining body health and play an important role in substance metabolism can be further adopted, so that the vitamins are added into the chicken protein stick, the chicken protein stick can assist the metabolism of a human body, and the nutritional value is further improved.
In the embodiment, an unsaturated fatty acid compound can be further adopted, and the unsaturated fatty acid compound has the advantages of regulating blood fat, regulating immunity and maintaining retina, so that the unsaturated fatty acid is added into the chicken protein stick, so that the chicken protein stick can regulate blood fat, regulate immunity and maintain retina, and the nutritional value is further improved.
In the embodiment, various minerals can be adopted, and are important components forming body tissues and activators of various enzymes, and have the functions of maintaining acid-base balance and osmotic pressure of tissue cells of the body and maintaining excitability of muscle nerves and cell membrane permeability, so that the mineral supplement is added into the chicken protein stick, so that the chicken protein stick can maintain acid-base balance, osmotic pressure of tissue cells, excitability of muscle nerves and cell membrane permeability of the body, and the nutritive value is further improved.
In some embodiments of the invention, the vitamin is one or more of vitamin a, vitamin B6, vitamin B12, niacin, pantothenic acid, vitamin D, or vitamin K, mixed in any proportion.
In the embodiment, the vitamin A can be adopted and can prevent and inhibit the proliferation of cancer cells and prevent people from suffering from xerophthalmia and nyctalopia, so that the vitamin A is added into the chicken protein stick, so that the chicken protein stick can prevent and inhibit the proliferation of cancer cells and prevent people from suffering from xerophthalmia and nyctalopia, and the nutritional value is further improved.
In the embodiment, the vitamin B6 and the vitamin B6 can be used for helping to decompose protein, fat and carbohydrate, so that the vitamin B6 is added into the protein, so that the chicken protein bar can help a human body to decompose the protein, fat and carbohydrate, and the nutritional value is further improved.
In the embodiment, vitamin B12 can be further adopted, and vitamin B12 can maintain the health of the nervous system and assist the synthesis of red blood cells, so that the vitamin B12 is added into the chicken protein stick, so that the chicken protein stick can maintain the health of the nervous system and synthesize the red blood cells, and the nutritive value is further improved.
In the embodiment, nicotinic acid can be further adopted, and can promote iron absorption and blood cell production and improve excitability of central nerves, so that the nicotinic acid is added into the chicken protein sticks, so that the chicken protein sticks can assist a human body in absorbing iron, producing blood cells of the human body and improving excitability of the central nerves, and the nutritional value is further improved.
In the embodiment, pantothenic acid can be also used and participates in the synthesis and metabolism of protein and fat in a human body, so that the pantothenic acid is added into the protein, so that the chicken protein bar can assist the human body in the synthesis and metabolism of the protein and the fat, and the nutritional value is further improved.
In the embodiment, the vitamin D can be further adopted and can regulate calcium and phosphorus metabolism and regulate the immune function, so that the vitamin D is added into the chicken protein bar, the chicken protein bar can regulate calcium and phosphorus metabolism and regulate the immune function, and the nutritional value is further improved.
In the embodiment, the vitamin K can be further adopted and can promote blood coagulation and participate in bone metabolism, so that the vitamin K is added into the chicken protein stick, the chicken protein stick can promote blood coagulation and participate in bone metabolism, and the nutritional value is further improved.
In some embodiments of the present invention, the mineral in the mineral supplement is selected from one or more of potassium, calcium, magnesium, iron, zinc, selenium, and mixtures thereof in any proportion.
In the above examples, calcium lactate may be used, which is a good pharmaceutical agent for calcium supplementation and an ideal additive for calcium-fortified food products; the calcium lactate also has the effects of reducing the permeability of capillary vessels and maintaining the normal excitability of nerves and muscles, so the calcium lactate is added into the chicken protein bar, so that the chicken protein bar can supplement the calcium of a human body, reduce the permeability of the capillary vessels and maintain the normal excitability of the nerves and muscles, and the nutritional value is further improved.
In the above embodiment, calcium gluconate may also be used, and the calcium gluconate can reduce capillary permeability, maintain normal excitability of neuromuscular and enhance myocardial contractility, so that the calcium gluconate is added to the chicken protein stick, so that the chicken protein stick can reduce capillary permeability, maintain normal excitability of neuromuscular and enhance myocardial contractility, and the nutritional value is further improved.
In the embodiment, zinc sulfate can be further adopted and participates in synthesis and metabolism of in-vivo protein, so that the zinc sulfate is added into the chicken protein stick, so that the chicken protein stick can promote synthesis and metabolism of in-vivo protein, and the nutritional value is further improved.
In the embodiment, magnesium phosphate can be further adopted and can supplement magnesium ions of a human body, so that the excitability of nerves, muscles and the heart is maintained, and therefore, the magnesium phosphate is added into the chicken protein sticks, so that the chicken protein sticks can maintain the excitability of the nerves, the muscles and the heart, and the nutritional value is further improved.
In the above examples, the anion in the mineral supplement may be a sulfate, a hydrochloride, a phosphate, a nicotinate, or a glucuronic acid chelate, and the like.
In some embodiments of the invention, the food additive comprises one or more of a preservative, caramel, sodium L-glutamate, or a flavoring agent, mixed in any proportion.
In the embodiment, the preservative can inhibit the activity of microorganisms and prevent food from going bad, so that the shelf life of the chicken protein bar is prolonged by adding the preservative into the chicken protein bar; because caramel can add color to food, adding caramel to chicken protein bars can increase the appetite of the consumer; because the L-sodium glutamate has the function of seasoning, the flavor of the chicken protein sticks can be improved by adding the L-sodium glutamate into the chicken protein sticks.
In some embodiments of the invention, the puffed flour is puffed rice flour.
In the embodiment, the puffed powder is puffed rice flour, so that the advantage of high quality stability is achieved; the puffed rice flour can be selected from high-quality fresh rice, so that the edible taste and the nutritional value of the puffed rice flour are further improved, and the puffed rice flour can be elaborately manufactured by utilizing an advanced wet puffing production line and a mature puffing process control technology, so that the quality stability of the puffed rice flour is further improved.
In some embodiments of the invention, the chicken is one or more of frozen chicken breast, fresh chicken breast or chicken cells cultured in vitro and mixed according to any proportion.
In the embodiment, because the chicken can adopt frozen chicken breast and fresh chicken breast, and can also adopt chicken cells cultured in vitro, the protein content of the chicken breast or the chicken cells is higher, and the chicken breast or the chicken cells are easy to be absorbed by human bodies and have the effect of supplementing nutrition, the chicken protein rod prepared from the chicken breast has the advantages of high protein content, easy absorption of protein components by the human bodies and nutrition supplementation.
The embodiment of the invention also provides a process for preparing the chicken protein sticks, which comprises the following steps:
chicken pretreatment: peeling chicken, cleaning, adding water, boiling for 10-15 min or steaming for 5-15 min, taking out, making into chicken pieces, mixing the chicken pieces with ginger, stirring, and standing for 10-20 min;
seasoning chicken: mixing soy sauce, sugar and edible oil, adding water, stirring and heating to boil, adding yeast extract and chicken fragments pretreated by chicken, and stir-frying for 3-5 minutes, wherein the weight ratio of the total amount of soy sauce, sugar and oil to water is 1: 2-4;
molding the chicken protein sticks: and mixing the puffed powder, the food additive and the seasoned chicken seasoned by the chicken to prepare a mixture, pressing the mixture, and cutting and shaping the pressed mixture to obtain the chicken protein bar.
In the embodiment, the chicken is peeled during chicken pretreatment, because the chicken has fat and the fat is mainly concentrated under the skin, the fat content and the heat are reduced by peeling the chicken; because the time for boiling the peeled chicken is controlled between 10 and 15 minutes, the nutritive value of the chicken is kept, and the eating mouthfeel is ensured and the chicken is easy to digest by human bodies; because the cooked chicken is made into chicken pieces, the chicken is easier to taste in the subsequent seasoning process; because the chicken pieces and the ginger are mixed and stirred uniformly and then are kept stand for 10 to 20 minutes, the mixing time of the chicken and the ginger is long enough, and the fishy smell of the chicken is greatly reduced.
In the above embodiment, when the chicken is seasoned, the soy sauce, the sugar and the edible oil are mixed, the water is added, the mixture is stirred and heated to boiling, and the yeast extract and the chicken fragments after chicken pretreatment are added, so that the chicken fragments have a braised flavor due to the combined action of the chicken fragments, the yeast extract, the sugar and the soy sauce at a high temperature and the braised flavor components generated by the Maillard reaction, the caramelization reaction and other processes, and the preparation process ensures that the chicken fragments have a braised flavor; the time for stir-frying the chicken fragments is controlled to be 3-5 minutes, so that the cooked chicken fragments are ensured, and the eating mouthfeel of the chicken fragments is also ensured; because the weight ratio of the total consumption of the soy sauce, the sugar and the edible oil to the water is 1:2-4, the total volume of the soy sauce, the sugar and the edible oil is increased, and the soy sauce, the sugar and the edible oil can be uniformly mixed with the chicken fragments.
In the above embodiment, when the chicken egg sticks are formed, the mixture of the puffed powder, the food additive and the seasoned chicken nuggets is pressed, shaped and cut, so that the finally prepared chicken egg sticks have the advantages of high uniformity of all components, and convenience in carrying and storage.
Further, in some embodiments of the present invention, during the chicken pretreatment process, the ginger is first made into powder or liquid, and then the ginger made into powder or liquid is mixed with the chicken fragments and stirred uniformly.
In the embodiment, when the chicken is pretreated, the ginger is firstly made into powder or liquid, and then the ginger made into powder or liquid is uniformly mixed with the chicken fragments, so that the contact area between the ginger and the chicken fragments is increased, the chicken fragments are uniformly mixed, and the fishy smell of the chicken is further removed.
Further, in some embodiments of the present invention, the chicken protein sticks obtained by cutting and shaping are freeze-dried and then packaged during the process of forming the chicken protein sticks.
In the embodiment, when the chicken protein sticks are formed, the chicken protein sticks obtained by cutting and shaping are frozen, dried and packaged, so that the freshness of the chicken protein sticks is kept, and the chicken protein sticks are light and portable.
The features and properties of the present invention are described in further detail below with reference to examples.
Example 1
Chicken pretreatment: cleaning the peeled cold fresh chicken breast with tap water, weighing 10kg of cleaned chicken breast, adding 30L of drinking water, boiling for 10 min, taking out the cooked chicken breast, and draining the cooked chicken breast for later use; and smashing the drained chicken breast with a meat grinder to obtain chicken fragments, weighing 100g of ginger to obtain ginger powder, mixing the chicken fragments with the ginger powder, uniformly stirring, and standing for 11 minutes.
Seasoning chicken: weighing 20g of yeast extract, adding 60g of water for dissolving, adding 450g of light soy sauce, 750g of sugar and 750g of peanut oil into a pot, adding 5900g of water, stirring and heating to boil, adding 80g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 3 minutes.
Molding the chicken protein sticks: weighing 2g of monosodium glutamate, 100g of glutamine, 0.1g of vitamin C, 1g of vitamin A, 1g of calcium gluconate and 0.5g of caramel, mixing uniformly with 12kg of puffed rice flour to obtain a mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bar.
Example 2
Chicken pretreatment: the peeled cold fresh chicken breast was washed with tap water, and 15kg of the washed chicken breast was weighed. Adding 45L of drinking water, boiling for 13 minutes, taking out the cooked chicken breast, and draining the cooked chicken breast for later use; and smashing the drained chicken breast meat into chicken fragments by a meat grinder, weighing 120g of ginger to prepare ginger powder, mixing the chicken fragments and the ginger powder uniformly, and standing for 15 minutes.
Seasoning chicken: weighing 22g of yeast extract, adding 66g of water for dissolving, adding 750g of light soy sauce, 1250g of sugar and 1250g of peanut oil into a pot, adding 9800g of water, stirring and heating to boil, adding 88g of yeast extract solution and chicken fragments subjected to chicken pretreatment, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 3g of monosodium glutamate, 150g of glutamine, 0.2g of vitamin C, 1.5g of vitamin A, 1.5g of calcium gluconate, 1g of caramel and 18kg of puffed rice flour, uniformly mixing the seasoned chicken and the puffed rice flour to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bar.
Example 3
Chicken pretreatment: the peeled cold fresh chicken breast was washed with tap water, and 25kg of the washed chicken breast was weighed. Adding 75L of drinking water, boiling for 15 minutes, taking out the cooked chicken breast, and draining the cooked chicken breast for later use; and smashing the drained chicken breast with a meat grinder to obtain chicken fragments, weighing 200g of ginger to obtain ginger powder, mixing the chicken fragments with the ginger powder, uniformly stirring, and standing for 19 minutes.
Seasoning chicken: weighing 50g of yeast extract, adding 150g of water for dissolving, adding 1250g of light soy sauce, 2100g of sugar and 2100g of peanut oil into a pot, adding 1.7kg of water, stirring and heating to boil, adding 200g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 5 minutes.
Molding the chicken protein sticks: weighing 5g of monosodium glutamate, 250g of glutamine, 0.3g of vitamin C, 2.5g of vitamin A, 2.5g of calcium gluconate, 1.5g of caramel and 29kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 4
Chicken pretreatment: the peeled cold fresh chicken breast was washed with tap water, and 15kg of the washed chicken breast was weighed. Adding 45L of drinking water, boiling for 13 minutes, taking out the cooked chicken breast, and draining the cooked chicken breast for later use; and smashing the drained chicken breast meat into chicken fragments by a meat grinder, weighing 120g of ginger to prepare ginger powder, mixing the chicken fragments and the ginger powder uniformly, and standing for 15 minutes.
Seasoning chicken: weighing 22g of yeast extract, adding 66g of water for dissolving, adding 750g of light soy sauce, 1250g of sugar and 1250g of peanut oil into a pot, adding 9800g of water, stirring and heating to boil, adding 88g of yeast extract solution and chicken fragments subjected to chicken pretreatment, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 3g of monosodium glutamate, 150g of glutamine, 0.2g of vitamin B12, 1.5g of nicotinic acid, 1.5g of calcium lactate and 1g of caramel, mixing uniformly with 18kg of puffed rice flour to obtain a mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 5
Meat pretreatment: the peeled fresh chicken breast was washed with tap water, and 23kg of the washed chicken breast was weighed. Adding 75L drinking water, boiling for 14 min, taking out cooked chicken breast, placing 2kg chicken cells on 200 mesh sieve, and washing with 5L water for 2 times. Flatly paving the chicken cells on a steaming tray, boiling water and steaming for 8 minutes; crushing the cooked chicken breast and chicken cells into chicken fragments by a meat grinder, weighing 200g of ginger to prepare ginger powder, mixing the chicken fragments with the ginger powder uniformly, and standing for 13 minutes.
Seasoning chicken: weighing 25g of yeast extract, adding 75g of water for dissolving, adding 850g of light soy sauce, 1250g of sugar and 1250g of peanut oil into a pot, adding 10050g of water, stirring and heating to boil, adding 100g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 5 minutes.
Molding the chicken protein sticks: weighing 6.25g of monosodium glutamate, 125g of glutamine, 20g of vitamin C, 1.25g of vitamin A, 0.25g of pantothenic acid, 1.25g of caramel and 22.5kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 6
Chicken pretreatment: the peeled fresh chicken breast was washed with tap water, and 19kg of the washed chicken breast was weighed. Adding 60L drinking water, boiling for 14 min, taking out cooked chicken breast, placing 1kg chicken cells on 200 mesh sieve, and washing with 3L water for 2 times. Flatly paving the chicken cells on a steaming tray, boiling water and steaming for 8 minutes; crushing the cooked chicken breast and chicken cells into chicken fragments by a meat grinder, weighing 160g of ginger to prepare ginger powder, mixing the chicken fragments with the ginger powder uniformly, stirring uniformly, and standing for 13 minutes.
Seasoning chicken: weighing 20g of yeast extract, adding 60g of water for dissolving, adding 700g of light soy sauce, 1000g of sugar and 1000g of peanut oil into a pot, adding 8100g of water, stirring and heating to boil, adding 80g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 5g of monosodium glutamate, 100g of glutamine, 16g of vitamin C, 1g of vitamin A, 0.2g of pantothenic acid, 1g of caramel and 18kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 7
Chicken pretreatment: the peeled fresh chicken breast was washed with tap water, and 13kg of the washed chicken breast was weighed. Adding 45L drinking water, boiling for 12 min, taking out cooked chicken breast, placing 2kg chicken cells on 200 mesh sieve, and washing with 5L water for 2 times. Flatly paving the chicken cells on a steaming tray, boiling water and steaming for 10 minutes; preparing cooked chicken breast and chicken cells into chicken fragments with diameter less than 5mm by a meat grinder, weighing 140g of ginger to prepare ginger powder, mixing the chicken fragments with the ginger powder, stirring uniformly, and standing for 12 minutes.
Seasoning chicken: weighing 20g of yeast extract, adding 60g of water for dissolving, adding 700g of light soy sauce, 1000g of sugar and 1000g of peanut oil into a pot, adding 8100g of water, stirring and heating to boil, adding 80g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 3.8g of monosodium glutamate, 75g of glutamine, 12g of vitamin C, 0.8g of vitamin A, 0.15g of pantothenic acid, 0.8g of caramel and 12.5kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 8
Chicken pretreatment: the peeled fresh chicken breast was washed with tap water, and 13kg of the washed chicken breast was weighed. Adding 45L drinking water, boiling for 12 min, taking out cooked chicken breast, placing 2kg chicken cells on 200 mesh sieve, and washing with 5L water for 2 times. Flatly paving the chicken cells on a steaming tray, boiling water and steaming for 10 minutes; preparing cooked chicken breast and chicken cells into chicken fragments with diameter less than 5mm by a meat grinder, weighing 140g of ginger to prepare ginger powder, mixing the chicken fragments with the ginger powder, stirring uniformly, and standing for 12 minutes.
Seasoning chicken: weighing 20g of yeast extract, adding 60g of water for dissolving, adding 700g of light soy sauce, 1000g of sugar and 1000g of peanut oil into a pot, adding 8100g of water, stirring and heating to boil, adding 80g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 3.8g of monosodium glutamate, 75g of glutamine, 1.2g of vitamin D, 0.8g of vitamin K, 0.15g of zinc sulfate, 0.8g of caramel and 20kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, and pressing the mixture into blocks to obtain the chicken protein bars.
Example 9
Chicken pretreatment: the peeled fresh chicken breast was washed with tap water, and 13kg of the washed chicken breast was weighed. Adding 45L drinking water, boiling for 12 min, taking out cooked chicken breast, placing 2kg chicken cells on 200 mesh sieve, and washing with 5L water for 2 times. Flatly paving the chicken cells on a steaming tray, boiling water and steaming for 10 minutes; preparing cooked chicken breast and chicken cells into chicken fragments with diameter less than 5mm by a meat grinder, weighing 140g of ginger to prepare ginger powder, mixing the chicken fragments with the ginger powder, stirring uniformly, and standing for 12 minutes.
Seasoning chicken: weighing 20g of yeast extract, adding 60g of water for dissolving, adding 700g of light soy sauce, 1000g of sugar and 1000g of peanut oil into a pot, adding 8100g of water, stirring and heating to boil, adding 80g of yeast extract solution and chicken fragments pretreated by chicken, and stir-frying for 4 minutes.
Molding the chicken protein sticks: weighing 3.8g of monosodium glutamate, 75g of glutamine, 1.2g of vitamin D, 0.8g of vitamin K, 0.15g of zinc sulfate, 0.8g of caramel and 20kg of puffed rice flour, uniformly mixing to obtain a puffed rice flour mixture, uniformly mixing the seasoned chicken and the puffed rice flour mixture to obtain a mixture, pressing the mixture into blocks to obtain chicken protein sticks, freezing and drying the formed chicken protein sticks, and then carrying out vacuum packaging and storage.
In summary, the embodiments of the present invention have the following advantages:
aiming at the first aspect, the chicken protein stick comprises the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives.
Because the main component of the chicken protein bar is chicken, the protein in the chicken protein bar mainly comes from chicken, the protein coming from the chicken is animal protein, the animal protein is high in quality and high in utilization rate, and is easier to be absorbed by a human body than vegetable protein, the chicken serving as the main material has high protein content, low chicken fat content and fine and smooth mouthfeel, and the chicken protein bar prepared by taking the chicken as the main material has the advantages of high protein content, easy absorption of protein components by the human body, low fat content and fine and smooth mouthfeel.
Because the chicken protein stick also adopts the puffing powder, the puffing powder is easy to digest and absorb, can improve the effective utilization rate of protein, has special fragrance and can obviously improve the palatability, so that the adding of the puffing powder into the chicken protein stick not only improves the nutritional value, but also improves the edible mouthfeel.
Because the chicken protein stick also adopts edible oil which has the effect of providing essential fatty acid for human bodies, the edible oil is added into the chicken protein stick, so that the nutritive value is improved.
Because the chicken protein stick also adopts ginger, pungent ingredients such as gingerol and shogaol in the ginger can suppress and cover other taste ingredients, the fishy smell of the chicken protein stick can be removed by adding the ginger into the chicken protein stick.
Because the chicken protein bar also adopts the food additive which prolongs the shelf life of food and improves the nutritional value of food, the addition of the food additive into the chicken protein bar not only prolongs the shelf life of the chicken protein bar, but also improves the nutritional value of the chicken protein bar.
Because the chicken protein stick also adopts the yeast extract, the sugar and the soy sauce, the chicken, the yeast extract, the sugar and the soy sauce can generate Maillard reaction and caramelization reaction in the heating process, and ingredients with the bouquet of braising can be generated in the reaction process, so that the prepared chicken protein stick has the bouquet of braising.
Because the chicken protein sticks comprise 650-2000 parts of chicken, the chicken protein sticks contain enough chicken, so that the chicken protein sticks are ensured to contain enough chicken protein; the chicken protein stick also comprises 750-1200 parts of puffing powder, and the chicken protein stick contains sufficient puffing powder, so that the chicken protein stick is ensured to contain sufficient additional nutrient components; because the chicken protein stick also comprises 50-100 parts of edible oil and contains a small amount of edible oil, the nutritional value of the chicken protein stick is further improved, and the healthy diet of eaters is ensured; because the chicken protein sticks also comprise 1.5 to 12.5 parts of ginger and contain a small amount of ginger, the fishy smell of the chicken protein sticks is removed, and the eating mouthfeel of the chicken protein sticks is not influenced; the chicken protein stick also comprises 1.0-3.0 parts of food additives, and the chicken protein stick contains a small amount of food additives, so that the palatability is improved, the shelf life of the chicken protein stick is prolonged, and the healthy diet of eaters is ensured; because the chicken protein stick also comprises 50-100 parts of sugar, 30-80 parts of soy sauce and 1.0-2.0 parts of yeast extract, and the chicken protein stick contains a small amount of sugar, soy sauce and yeast extract, the braised flavor of the chicken protein stick is ensured, and the healthy diet of eaters is also ensured.
In another aspect, a process for preparing chicken protein bars is provided, comprising the steps of: chicken pretreatment; seasoning chicken; and (5) forming the chicken protein sticks.
Because the chicken is peeled during chicken pretreatment, the chicken has fat, and the fat is mainly concentrated under the skin, the fat content and the heat are reduced by peeling the chicken; because the time for boiling the peeled chicken is controlled between 10 and 15 minutes, the nutritive value of the chicken is kept, and the eating mouthfeel is ensured and the chicken is easy to digest by human bodies; because the cooked chicken is made into chicken pieces, the chicken is easier to taste in the subsequent seasoning process; because the chicken pieces and the ginger are mixed and stirred uniformly and then are kept stand for 10 to 20 minutes, the mixing time of the chicken and the ginger is long enough, and the fishy smell of the chicken is greatly reduced.
Since the soy sauce, the sugar and the edible oil are mixed when the chicken is seasoned, the water is added for stirring and heating to boil, and the yeast extract and the chicken fragments after chicken pretreatment are added, the chicken fragments, the yeast extract, the sugar and the soy sauce generate the flavor components of the braised chicken through the Maillard reaction, the caramelization reaction and other processes under the high-temperature action, the preparation process ensures that the chicken fragments have the braised flavor; the time for stir-frying the chicken fragments is controlled to be 3-5 minutes, so that the cooked chicken fragments are ensured, and the eating mouthfeel of the chicken fragments is also ensured; because the weight ratio of the total consumption of the soy sauce, the sugar and the edible oil to the water is 1:2-4, the total volume of the soy sauce, the sugar and the edible oil is increased, and the soy sauce, the sugar and the edible oil can be uniformly mixed with the chicken fragments.
Because the mixture of the puffed powder, the food additive and the seasoning chicken nuggets is pressed, shaped and cut when the chicken egg white sticks are formed, the finally prepared chicken egg white sticks have the advantages of high uniformity of all components, and convenience in carrying and storage.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection of the present invention.
Claims (10)
1. The chicken protein bar is characterized by comprising the following components in parts by weight: 2000 parts of chicken 650-containing materials, 1200 parts of puffed powder 750-containing materials, 50-100 parts of edible oil, 50-100 parts of sugar, 30-80 parts of soy sauce, 1.5-12.5 parts of ginger, 1.0-2.0 parts of yeast extract and 1.0-3.0 parts of food additives.
2. The chicken protein bar of claim 1, further comprising one or more of lecithin, vitamins, unsaturated fatty acid compounds, or mineral supplements, mixed in any proportion.
3. The chicken protein bar of claim 2, wherein the vitamin is one or more of vitamin a, vitamin B6, vitamin B12, niacin, pantothenic acid, vitamin D, or vitamin K, mixed in any proportion.
4. The chicken protein bar of claim 2, wherein the minerals in the mineral supplement are selected from one or more of potassium, calcium, magnesium, iron, zinc, and selenium, mixed in any proportion.
5. The chicken protein bar of claim 1, wherein the food additive comprises one or more of a preservative, caramel, sodium L-glutamate, or a flavoring agent, mixed in any proportion.
6. The chicken protein bar of claim 1, wherein the puffed powder is puffed rice flour.
7. The chicken protein bar of claim 1, wherein the chicken is one or more of frozen chicken breast, fresh chicken breast, or isolated chicken cells mixed in any proportion.
8. A process for preparing the chicken protein bars of any one of claims 1-7, comprising the steps of:
chicken pretreatment: peeling chicken, cleaning, adding water, boiling for 10-15 min or steaming for 5-15 min, taking out, making into chicken pieces, mixing the chicken pieces with ginger, stirring, and standing for 10-20 min;
seasoning chicken: mixing soy sauce, sugar and edible oil, adding water, stirring and heating to boil, adding yeast extract and chicken fragments pretreated by chicken, and stir-frying for 3-5 minutes, wherein the weight ratio of the total amount of the soy sauce, the sugar and the edible oil to the water is 1: 2-4;
molding the chicken protein sticks: and mixing the puffed powder, the food additive and the seasoned chicken seasoned by the chicken to prepare a mixture, pressing the mixture, and cutting and shaping the pressed mixture to obtain the chicken protein bar.
9. The process for preparing chicken protein bars according to claim 8, wherein the ginger is powdered or liquid first and then the powdered or liquid ginger is mixed with the chicken pieces and stirred evenly during the chicken pretreatment.
10. The process for preparing chicken protein bars according to claim 9, wherein the chicken protein bars obtained by cutting and sizing are freeze-dried and then packaged during the process of forming the chicken protein bars.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794394A (en) * | 2022-04-18 | 2022-07-29 | 北京幸福能量健康科技有限公司 | Phosphate-free animal and plant double-protein chicken breast protein bar product and preparation method thereof |
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|---|---|---|---|---|
| CN1826975A (en) * | 2006-01-27 | 2006-09-06 | 赵子忠 | High-protein stick and preparation method thereof |
| CN101961115A (en) * | 2010-09-01 | 2011-02-02 | 安徽夏星食品有限公司 | Chicken stick |
| CN107647313A (en) * | 2017-11-30 | 2018-02-02 | 新希望六和股份有限公司 | A kind of chicken cartilage rod and its processing technology |
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2020
- 2020-08-22 CN CN202010853116.5A patent/CN111903925A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826975A (en) * | 2006-01-27 | 2006-09-06 | 赵子忠 | High-protein stick and preparation method thereof |
| CN101961115A (en) * | 2010-09-01 | 2011-02-02 | 安徽夏星食品有限公司 | Chicken stick |
| CN107647313A (en) * | 2017-11-30 | 2018-02-02 | 新希望六和股份有限公司 | A kind of chicken cartilage rod and its processing technology |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114794394A (en) * | 2022-04-18 | 2022-07-29 | 北京幸福能量健康科技有限公司 | Phosphate-free animal and plant double-protein chicken breast protein bar product and preparation method thereof |
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