CN112971047A - 椒香麻椒鸡 - Google Patents
椒香麻椒鸡 Download PDFInfo
- Publication number
- CN112971047A CN112971047A CN202110363668.2A CN202110363668A CN112971047A CN 112971047 A CN112971047 A CN 112971047A CN 202110363668 A CN202110363668 A CN 202110363668A CN 112971047 A CN112971047 A CN 112971047A
- Authority
- CN
- China
- Prior art keywords
- pepper
- chicken
- spicy
- sesame
- dried
- 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
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 47
- 239000006002 Pepper Substances 0.000 title claims abstract description 39
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 39
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 39
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 39
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 37
- 235000003434 Sesamum indicum Nutrition 0.000 title claims description 10
- 244000203593 Piper nigrum Species 0.000 title abstract 2
- 244000000231 Sesamum indicum Species 0.000 title description 2
- 239000000463 material Substances 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 6
- 240000007232 Illicium verum Species 0.000 claims abstract description 6
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 5
- 235000019640 taste Nutrition 0.000 claims abstract description 5
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 4
- 235000018958 Gardenia augusta Nutrition 0.000 claims abstract description 4
- 240000003889 Piper guineense Species 0.000 claims description 37
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000758706 Piperaceae Species 0.000 claims description 8
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 244000062241 Kaempferia galanga Species 0.000 claims description 4
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 4
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 241001631271 Prunus fasciculata Species 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 2
- 240000001972 Gardenia jasminoides Species 0.000 claims description 2
- 241000159443 Myrcia Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 206010033546 Pallor Diseases 0.000 claims description 2
- 244000272264 Saussurea lappa Species 0.000 claims description 2
- 235000006784 Saussurea lappa Nutrition 0.000 claims description 2
- 210000001015 abdomen Anatomy 0.000 claims description 2
- 239000008280 blood Substances 0.000 claims description 2
- 210000004369 blood Anatomy 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 239000006260 foam Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 238000005406 washing Methods 0.000 claims description 2
- 241000207961 Sesamum Species 0.000 claims 8
- 238000000034 method Methods 0.000 claims 7
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims 1
- 238000009958 sewing Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 235000019249 food preservative Nutrition 0.000 abstract description 3
- 239000005452 food preservative Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000012267 brine Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019604 hot taste sensations Nutrition 0.000 abstract description 2
- 239000012466 permeate Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 2
- 235000014347 soups Nutrition 0.000 abstract description 2
- 235000019654 spicy taste Nutrition 0.000 abstract description 2
- 240000002045 Guettarda speciosa Species 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 18
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000003904 phospholipids Chemical class 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000009982 effect on human Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000021332 multicellular organism growth Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
本发明是一种椒香麻椒鸡的制备方法，涉及一种麻椒鸡，特别是涉及一种特色麻辣椒香的麻椒鸡，属于食品技术领域。该发明的内容有步骤1：高汤制作；步骤2：卤水制作；步骤3：腌鸡制作；步骤4：卤鸡调味。本发明采用八角、小茴香、黄栀子、陈皮、当归、麻椒、花椒等多种药材、调味品经过配比调制，将鸡肚中的腥味完全祛除；长时间的腌制可以让鲜、香、麻、辣渗透到每一寸鸡肉中去，丝丝入味，保证味道浓郁的同时，小火慢炖烹饪还能保持鸡肉顺滑、鲜嫩的口感。另外，本发明不添加任何食品添加剂、防腐剂，营养丰富，有益于人体健康。
Description
技术领域
本发明涉及一种麻椒鸡，特别是涉及一种特色麻辣椒香的麻椒鸡，属于食品技术领域。
背景技术
鸡肉肉质细嫩、富有营养，有滋补养身的作用。鸡肉含有维生素C、E等，蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用，另外含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。麻椒鸡作为众多鸡肉做法中非常具有代表性的一种，因其味道浓郁、肉质细嫩而深受人们喜爱。但在现有技术中，为保证鸡肉的顺滑的口感以及更长时间的保藏，通常会添加食品添加剂、防腐剂等可能会对人体造成危害的物质。如果长期食用，可能会对身体产生不良影响。
发明内容
本发明的目的可以通过采用如下技术方案达到：
椒香麻椒鸡包括以下步骤：
步骤1：高汤制作
将清水90斤、猪骨4斤、鸡架5斤放入直径45厘米、深90厘米的桶内，焯水去血沫；再放入生姜1斤，大火烧开转小火3小时，将骨头熬烂，捞出即可。
步骤2：卤水制作
① 将麻椒、花椒、干辣椒、黄干辣椒装入料包A；
② 将八角、香叶、一口钟、小毛桃、木香、小茴香、黄栀子、丁香、陈皮、良姜、干姜、当归装入药包B；
③ 将药包B、料包A、色拉油、辣椒红油、糖色、一起加入高汤，中小火煮1个小时，盛出高汤。
步骤3：腌鸡制作
将盐、八角、花椒、香叶、放入锅中，把鸡洗干净控干水分，把炒香的盐涂抹均匀；
把涂抹好的鸡加入麻椒、花椒放入鸡肚内，缝好腌制3到4个小时即可。
步骤4：卤鸡调味
放入盐、味精、冰糖，大火烧开转小火40分钟，焖1个小时，根据口味适量加入辣椒、麻椒。
所述步骤2中，料包A含量：麻椒90~110克，花椒90~110克，干辣椒230~270克，黄干辣椒90~110克，色拉油5斤，辣椒红油40~60克，糖色700~900克；
药包B含量：八角40~50克，香叶5~10克，一口钟30~35克，小毛桃20~27克，木香30~35克，小茴香30~40克，黄栀子35~45克，丁香7~12克，陈皮25~35克，良姜15~25克，干姜70~90克，当归15~25克。
所述步骤3中，锅中加入盐2包，八角3~7克，花椒2~4克，香叶4~6片；
鸡中加入麻椒15~25克，花椒7~13克。
所述步骤4中，每斤肉放盐5~7克，味精8~10克，冰糖3~5克。
优选的，所述麻椒为四川贡品麻椒
以上所述，仅为本发明进一步的实施例，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明所公开的范围内，根据本发明的技术方案及其构思加以等同替换或改变，都属于本发明的保护范围。
本发明采用八角、小茴香、黄栀子、陈皮、当归、麻椒、花椒等多种药材、调味品经过配比调制，将鸡肚中的腥味完全祛除；长时间的腌制可以让鲜、香、麻、辣渗透到每一寸鸡肉中去，丝丝入味，保证味道浓郁的同时，小火慢炖烹饪还能保持鸡肉顺滑、鲜嫩的口感。另外，本发明不添加任何食品添加剂、防腐剂，营养丰富，有益于人体健康。
Claims (5)
1.一种椒香麻椒鸡的制备方法，其特征在于，包括以下步骤：
步骤1：将清水90斤、猪骨4斤、鸡架5斤放入直径45厘米、深90厘米的桶内，焯水去血沫；再放入生姜1斤，大火烧开转小火3小时，将骨头熬烂，捞出即可；
步骤2：
① 将麻椒、花椒、干辣椒、黄干辣椒装入料包A；
② 将八角、香叶、一口钟、小毛桃、木香、小茴香、黄栀子、丁香、陈皮、良姜、干姜、当归装入药包B；
③ 将药包B、料包A、色拉油、辣椒红油、糖色、一起加入高汤，中小火煮1个小时，盛出高汤；
步骤3：将盐、八角、花椒、香叶、放入锅中，把鸡洗干净控干水分，把炒香的盐涂抹均匀；把涂抹好的鸡加入麻椒、花椒放入鸡肚内，缝好腌制3到4个小时即可；
步骤4：放入盐、味精、冰糖，大火烧开转小火40分钟，焖1个小时，根据口味适量加入辣椒、麻椒。
2.如权利要求1所述的一种椒香麻椒鸡的制备方法，其特征在于：所述步骤2中，料包A含量：麻椒100克，花椒100克，干辣椒250克，黄干辣椒100克，色拉油5斤，辣椒红油50克，糖色800克；药包B含量：八角46克，香叶7克，一口钟32克、小毛桃25克、木香32克、小茴香36克，黄栀子40克，丁香10克，陈皮30克，良姜50克，干姜80克，当归20克。
3.如权利要求1所述的一种椒香麻椒鸡的制备方法，其特征在于：所述步骤3中，锅中加入盐2包，八角5克，花椒3克，香叶5片；鸡中加入麻椒20克，花椒10克。
4.如权利要求1所述的一种椒香麻椒鸡的制备方法，其特征在于：所述步骤4中，每斤肉放盐6克，味精9克，冰糖4克。
5.如权利要求1-4任一项所述的一种椒香麻椒鸡的制备方法，其特征在于：步骤2、步骤3、步骤4中所述麻椒为四川贡品麻椒。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110363668.2A CN112971047A (zh) | 2021-04-02 | 2021-04-02 | 椒香麻椒鸡 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110363668.2A CN112971047A (zh) | 2021-04-02 | 2021-04-02 | 椒香麻椒鸡 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112971047A true CN112971047A (zh) | 2021-06-18 |
Family
ID=76339140
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110363668.2A Pending CN112971047A (zh) | 2021-04-02 | 2021-04-02 | 椒香麻椒鸡 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112971047A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847441A (zh) * | 2022-05-13 | 2022-08-05 | 安徽鸡仔先生餐饮管理有限公司 | 一种药膳麻椒鸡的制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433338A (zh) * | 2008-09-26 | 2009-05-20 | 李学习 | 一种手撕椒麻鸡的制作方法 |
| KR100913663B1 (ko) * | 2008-12-15 | 2009-08-24 | 강선영 | 김치 닭볶음의 제조방법 |
| CN109198568A (zh) * | 2018-09-21 | 2019-01-15 | 北京胜利穆斯林文化园有限公司 | 一种麻辣火锅底料及其熬制方法 |
| CN112273587A (zh) * | 2020-10-29 | 2021-01-29 | 北京老家香味餐饮管理有限责任公司 | 一种麻椒鸡的制备方法 |
-
2021
- 2021-04-02 CN CN202110363668.2A patent/CN112971047A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433338A (zh) * | 2008-09-26 | 2009-05-20 | 李学习 | 一种手撕椒麻鸡的制作方法 |
| KR100913663B1 (ko) * | 2008-12-15 | 2009-08-24 | 강선영 | 김치 닭볶음의 제조방법 |
| CN109198568A (zh) * | 2018-09-21 | 2019-01-15 | 北京胜利穆斯林文化园有限公司 | 一种麻辣火锅底料及其熬制方法 |
| CN112273587A (zh) * | 2020-10-29 | 2021-01-29 | 北京老家香味餐饮管理有限责任公司 | 一种麻椒鸡的制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114847441A (zh) * | 2022-05-13 | 2022-08-05 | 安徽鸡仔先生餐饮管理有限公司 | 一种药膳麻椒鸡的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103070426B (zh) | 一种海藻鱿鱼香肠及其加工方法 | |
| KR101082481B1 (ko) | 육류가공용 염지제 | |
| CN105123888A (zh) | 一种鱼罐头及其制备方法 | |
| KR101622838B1 (ko) | 바비큐 소스 및 그 제조방법 | |
| KR100481164B1 (ko) | 와인오리훈제 및 그 제조방법 | |
| CN105011112A (zh) | 一种系列辣椒酱 | |
| KR20170126222A (ko) | 화학 첨가물을 함유하지 않는 천연 소시지의 제조방법 | |
| CN108013369A (zh) | 一种麻辣牛肉干的加工方法 | |
| KR100972922B1 (ko) | 와인맛 소스 제조방법 및 그 와인맛 소스 | |
| KR20000024323A (ko) | 한방재료를 사용하는 탕수육 고기 및 탕수육 소스의제조방법 | |
| KR101510427B1 (ko) | 꼬치바베큐 제조방법 | |
| KR101603750B1 (ko) | 냉면 육수 제조방법 | |
| KR20170136781A (ko) | 화학 첨가물을 함유하지 않는 천연 부추 소시지의 제조방법 | |
| CN112971047A (zh) | 椒香麻椒鸡 | |
| KR20120092946A (ko) | 양념 닭고기의 제조방법 | |
| KR100446006B1 (ko) | 다목적 장어소스 및 그의 제조방법 | |
| CN105123887A (zh) | 一种金枪鱼罐头及其制备方法 | |
| KR101638444B1 (ko) | 전복 장조림의 제조방법 및 그 전복 장조림 | |
| KR101521167B1 (ko) | 토마토 소스를 이용한 우동 스프 및 그 제조방법 | |
| KR20030049137A (ko) | 갈치 육수, 이의 제조방법 및 갈치 조림의 제조방법 | |
| CN113749238A (zh) | 一种螺蛳粉配料及其制备方法 | |
| EP3738444B1 (en) | Ingredient-containing liquid seasoning in hermetically sealed container | |
| CN113796516A (zh) | 卤味调味料、制备卤味食品的方法和卤味食品 | |
| CN105124647A (zh) | 一种凤尾鱼罐头 | |
| CN111011765A (zh) | 一种风味即食卤制鱼排鱼尾制品的制备方法 |
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 |