CN105533480A - Beer flavor quick-frozen chicken meatball and preparation method thereof - Google Patents
Beer flavor quick-frozen chicken meatball and preparation method thereof Download PDFInfo
- Publication number
- CN105533480A CN105533480A CN201610069591.7A CN201610069591A CN105533480A CN 105533480 A CN105533480 A CN 105533480A CN 201610069591 A CN201610069591 A CN 201610069591A CN 105533480 A CN105533480 A CN 105533480A
- Authority
- CN
- China
- Prior art keywords
- chicken
- minute
- cut
- mix
- beer
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 56
- 235000013405 beer Nutrition 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000000796 flavoring agent Substances 0.000 title abstract description 5
- 235000019634 flavors Nutrition 0.000 title abstract description 5
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 65
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000463 material Substances 0.000 claims abstract description 17
- 229940100486 rice starch Drugs 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims abstract description 7
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 241000723346 Cinnamomum camphora Species 0.000 claims description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 230000001804 emulsifying effect Effects 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 3
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000004945 emulsification Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 abstract 1
- 240000005636 Dryobalanops aromatica Species 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 235000015220 hamburgers Nutrition 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000011084 recovery Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beer flavor quick-frozen chicken meatball, which is prepared from the following raw materials in parts by weight: 1000 to 1100 parts of chicken meat, 250 to 260 parts of pigskin, 9.8 to 10 parts of rice starch, 3 to 4 parts of cinnamomum camphora bark, 50 to 54 parts of beer, 25 to 30 parts of ham, 30 to 34 parts of leek flowers, 40 to 45 parts of konjak and a proper amount of auxiliary ingredients and water. The beer flavor quick-frozen chicken meatball provided by the invention has the advantages that the processing raw materials are rich; the pigskin, the rice starch, the beer, the ham, the konjak and the like are used; the contained nutritional values are high; various styles of major and auxiliary materials are reasonably matched to be processed; the integral quality of the chicken meatball can be improved, so that the quality of the chicken meat product is higher; the eating mouthfeel is good; the chicken meatball has the beer flavor and also has certain health preservation and health care effects.
Description
Technical field
The present invention relates to chicken processed food and technology field, mainly a kind of beer taste Quick Freezing Chicken Meatball and preparation method thereof.
Background technology
Chicken quality is soft, aromatic flavour, nutritious, by numerous consumer is liked, along with people are to the increase of chicken demand, the development speed of chicken processing is also progressively accelerated, but chicken has its special nature, in chicken process, chicken protein is difficult to form more protein network structure, thus have impact on chicken elasticity and mouthfeel.
And elasticity and hardness are the important indicators affecting chicken balls quality, elasticity is better, burger mouthfeel is good, more chew strength and not easily break, hardness is large, and then burger mouthfeel is fineless and smooth, and not easily chew, the little then goods of hardness are soft, without crisp sense without toughness, thus require that burger will have good elasticity and moderate hardness.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of beer taste Quick Freezing Chicken Meatball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of beer taste Quick Freezing Chicken Meatball, is characterized in that, be made up of the raw material of following weight portion:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, fragrant camphor tree skin 3-4, beer 50-54, ham 25-30, leek 30-34, konjaku 40-45, batching and water are appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
The preparation method of described a kind of beer taste Quick Freezing Chicken Meatball, is characterized in that, comprise following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(the 4 little fire that to be added water together with fragrant camphor tree skin by ham simmer, and take out ham, it cooled under 3-6 DEG C of condition after water boil, then put into beer and soak half an hour, and then heating is boiled to medium well, finally ham is broken into slurry together with beer;
(5) leek fried fry post-drying, then together with konjaku grinds, last together with the gained material mix and blend of step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Advantage of the present invention:
Chicken spray vinegar of the present invention is to remove fishy smell, and the main purpose of post rinse is water soluble protein and other materials done harm to chicken balls quality lossy of the obstruction chicken rice formation gelinite removed in chicken, as enzyme, blood, coloring matter, fat, remaining bone bits, fishy smell material etc., thus the elasticity of raising chicken balls, mouthfeel, taste and color and luster.
The emulsified pigskin that pigskin treatment with micron is made adds in chicken, can not only add the yield rate of product, and is that the elasticity of product, section property and mouthfeel are improved.
A certain proportion of dry heat denatured rice starch is added in chicken balls, effectively can improve hardness and the chewiness of chicken balls, its elasticity, glutinous poly-property and recovery are also better simultaneously, the stability of each matter structure feature of chicken balls in storage can also be maintained, simultaneously, obviously can improve thawing loss and the cooking loss of chicken balls, improve overall sense organ level, make chicken meat product more excellent.
The loss that certain composite phosphate can reduce chicken balls boiling is added, oil recovery enhancement in chicken balls,
Increase the cohesion of burger, elasticity and viscosity.
Certain soybean protein is added in chicken balls, the institutional framework of chicken balls can be improved, make it to mix with other supplementary material, and mutually fuse, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, soluble protein generation gelatification, reaches good emulsifying effectiveness, improve the water-retaining property of chicken balls, improve yield rate.
Chicken balls abundant processing raw material of the present invention, there are pigskin, rice starch, beer, ham, konjaku etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, can improve hardness and the chewiness of chicken balls, the stability of chicken balls can also be maintained, improve overall sense organ level, make chicken meat product more excellent, and eating mouth feel is good, there is one beer fragrance, also there is certain health-care effect.
Detailed description of the invention
A kind of beer taste Quick Freezing Chicken Meatball, be made up of the raw material of following weight portion:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, fragrant camphor tree skin 3-4, beer 50-54, ham 25-30, leek 30-34, konjaku 40-45, batching and water are appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A preparation method for beer taste Quick Freezing Chicken Meatball, comprises following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(4) the little fire that added water together with fragrant camphor tree skin by ham simmers, and takes out ham, it cooled under 3-6 DEG C of condition after water boil, then put into beer soak half an hour, then heating boil to medium well, finally ham is broken into slurry together with beer;
(5) leek fried fry post-drying, then together with konjaku grinds, last together with the gained material mix and blend of step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Claims (2)
1. a beer taste Quick Freezing Chicken Meatball, is characterized in that, is made up of following raw material:
Chicken 1000-1100, pigskin 250-260, rice starch 9.8-10, fragrant camphor tree skin 3-4, beer 50-54, ham 25-30, leek 30-34, konjaku 40-45, batching and water are appropriate;
Described batching, be made up of following raw material:
Farina 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, salt 20-25, chicken essence powder 3-4, white pepper powder 4-5.
2. the preparation method of a kind of beer taste Quick Freezing Chicken Meatball according to claim 1, is characterized in that, comprise following step:
(1) by a little for chicken surface sprinkling light-coloured vinegar, then be wrapped in left at room temperature 20-30 minute with preservative film, remove after preservative film and chicken is cleaned under flowing water, and then rinsing 3-4 time in 4-10 DEG C of water, finally chicken is stranding into minced chicken meat under low temperature in meat grinder;
(2) wash clean is repaiied after pigskin being removed hair root, half an hour is immersed in rice washing water after being cut into small pieces by pigskin again, take out afterwash to put into meat grinder again and carry out strand system, strand to be ground with emulsifying colloid after making and is carried out emulsification and make emulsified pigskin, finally put into refrigerate in 0-4 DEG C of freezer for subsequent use;
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, stir and mix after 30-35 minute, pH value is regulated to be 8 again, finally be placed in 40 DEG C of baking ovens to be dried to moisture and to be down to less than 10%, grind and sieve, react 4 hours at 130 DEG C of temperature again, make dry heat denatured rice starch;
(4) the little fire that added water together with fragrant camphor tree skin by ham simmers, and takes out ham, it cooled under 3-6 DEG C of condition after water boil, then put into beer soak half an hour, then heating boil to medium well, finally ham is broken into slurry together with beer;
(5) leek fried fry post-drying, then together with konjaku grinds, last together with the gained material mix and blend of step 4;
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed to pour in cutmixer tentatively to cut mix 4-7 minute, just cut temperature and be no more than 13 DEG C, just cut the salt admixing half in batching in backward mixing meat material and pickle 5-7 hour under 0-4 DEG C of condition, then the mixing meat material pickled is cut again and mix, and add residue batching together, salt and low temperature frozen water is first added in batching, cut and mix gained material that mixing admixes step 5 and step 3 after 12-15 minute again and continue together to cut and mix mixing 10-12 minute, cut and mix control temperature at 8-10 DEG C;
(7) step 6 is cut mix uniform compound leave standstill 15-20 minute after pill, a ball to be dropped into after precooking 4-8 minute in 60-70 DEG C of water rapid temperature increases to 80-90 DEG C of boiling 8-13 minute, then carry out a boiling again, at 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then drops into quick freezing repository and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069591.7A CN105533480A (en) | 2016-02-02 | 2016-02-02 | Beer flavor quick-frozen chicken meatball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069591.7A CN105533480A (en) | 2016-02-02 | 2016-02-02 | Beer flavor quick-frozen chicken meatball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533480A true CN105533480A (en) | 2016-05-04 |
Family
ID=55813478
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610069591.7A Withdrawn CN105533480A (en) | 2016-02-02 | 2016-02-02 | Beer flavor quick-frozen chicken meatball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533480A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| CN106235053A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Pomegranate wine promotes the production of body fluid relieving dyspepsia Quick Freezing Chicken Meatball and preparation method thereof |
| CN106261867A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Nourish the Quick Freezing Chicken Meatball and preparation method thereof that takes care of health |
-
2016
- 2016-02-02 CN CN201610069591.7A patent/CN105533480A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235055A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof |
| CN106235053A (en) * | 2016-08-14 | 2016-12-21 | 郭欢 | Pomegranate wine promotes the production of body fluid relieving dyspepsia Quick Freezing Chicken Meatball and preparation method thereof |
| CN106261867A (en) * | 2016-08-14 | 2017-01-04 | 郭欢 | Nourish the Quick Freezing Chicken Meatball and preparation method thereof that takes care of health |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN101815442A (en) | Food material suitable for patients with disturbance of mastication/swallowing | |
| CN106072040A (en) | A kind of quick-fried juice fish pill and preparation method thereof | |
| CN105533479A (en) | Red bean spleen-tonifying damp-cleaning quick-freeze chicken meatball and preparation method thereof | |
| CN105533478A (en) | Loquat lung and stomach heat clearing quick-frozen chicken meatball and preparation method thereof | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| CN106235055A (en) | Bamboo sprout the chest stuffiness relieving profit diaphragm Quick Freezing Chicken Meatball and preparation method thereof | |
| CN109198493A (en) | It is a kind of to freeze instant halogen squid and its processing method | |
| CN105533480A (en) | Beer flavor quick-frozen chicken meatball and preparation method thereof | |
| CN103535768B (en) | A kind of sausage with mixed material and preparation method thereof | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN104783193A (en) | Production method for spicy duck's gizzard | |
| KR102010033B1 (en) | Manufacturing method of ox soup and ox soup using the same | |
| CN108464496A (en) | A kind of thickening plum blossom is frozen and its prepares and application | |
| CN102068003B (en) | Method for preparing composite meat dumplings | |
| CN101849643B (en) | Process for processing curried onion clyster dumplings | |
| KR20140083914A (en) | Lotus root chip and method of manufacturing the same | |
| CN105982230A (en) | Blood-replenishing quick-frozen chicken meatball with donkey hide and production method thereof | |
| CN105982224A (en) | Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof | |
| CN105614763A (en) | Method for making fried lotus root chips | |
| CN105394638A (en) | Purely natural dried grapefruit peel snack and preparation method thereof | |
| CN104982946B (en) | A kind of dried meat product and its processing method having unique oral sensations and flavor | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| CN105982228A (en) | Tea-flavored quick-frozen chicken meatball with wolfberry fruit and production method thereof | |
| CN105077298A (en) | Braised meat product with unique taste and processing method of the braised meat product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160504 |
|
| WW01 | Invention patent application withdrawn after publication |