CN111000149A - Frozen crispy pork and making method thereof - Google Patents
Frozen crispy pork and making method thereof Download PDFInfo
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- CN111000149A CN111000149A CN201911316816.4A CN201911316816A CN111000149A CN 111000149 A CN111000149 A CN 111000149A CN 201911316816 A CN201911316816 A CN 201911316816A CN 111000149 A CN111000149 A CN 111000149A
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- 235000015277 pork Nutrition 0.000 title claims description 40
- 238000000034 method Methods 0.000 title claims description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 73
- 239000000843 powder Substances 0.000 claims abstract description 31
- 229920002472 Starch Polymers 0.000 claims abstract description 27
- 235000019698 starch Nutrition 0.000 claims abstract description 27
- 239000008107 starch Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 13
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 13
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 13
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 13
- 239000002131 composite material Substances 0.000 claims abstract description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 13
- 239000010452 phosphate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 240000003183 Manihot esculenta Species 0.000 claims description 14
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 14
- 241000722363 Piper Species 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 229920000881 Modified starch Polymers 0.000 claims description 7
- 239000004368 Modified starch Substances 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 235000019426 modified starch Nutrition 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 235000015110 jellies Nutrition 0.000 claims description 5
- 239000008274 jelly Substances 0.000 claims description 5
- 235000015090 marinades Nutrition 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 238000002360 preparation method Methods 0.000 abstract description 10
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241001465754 Metazoa Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat pieces
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses frozen small crisp meat and a preparation method thereof, wherein the frozen small crisp meat comprises the following components in parts by weight: 15-25 parts of starch, 5-10 parts of eggs, 3-10 parts of vegetable oil, 1-5 parts of spice, 0.5-2 parts of white granulated sugar, 0.5-2 parts of edible salt, 0.5-2 parts of composite phosphate, 0.1-1 part of chicken essence, 0.1-1 part of baking powder, 0.1-1 part of pepper powder, 40-70 parts of meat and 5-20 parts of water. The invention provides frozen small crispy meat and a preparation method thereof, and the prepared small crispy meat is golden and crispy on the outer skin, full and elastic in meat quality without firewood, good in meat flavor and aftertaste, and convenient to sell by a takeaway channel. When in processing, the fried chafing dish can be fried or put into a chafing dish, the crisp of the fried outer skin can be kept for half an hour, and the outer skin of the chafing dish is not easy to absorb water, melt and fall off.
Description
Technical Field
The present invention relates to the field of food processing. More particularly, the present invention relates to a frozen crispy pork and a method for making the same.
Background
Although animal internal organs are standard ingredients of the Sichuan Yu chafing dish, the animal internal organs are also a kind of delicious food which is a side dish essential for eating the chafing dish, namely small crispy meat, the market demand for the small crispy meat is gradually increased along with the national popularity of the Chengdu Chongqing chafing dish, and particularly the demand for preprocessed frozen small crispy meat in the takeaway industry is increased along with the increase of the demand. However, the crispy meat sold in the market at present has the defects of insufficient crispness of a plurality of outer skins, inconvenience for taking-out channels, easy water absorption, melting and shedding of the outer skins after being put into a hot pot, multiple lean meat raw materials, and easy drying and firewood generation after being fried.
Disclosure of Invention
The invention aims to provide frozen crispy pork and a preparation method thereof.
To achieve these objects and other advantages in accordance with the present invention, there is provided a frozen crisp meat comprising the following components in parts by weight:
15-25 parts of starch, 5-10 parts of eggs, 3-10 parts of vegetable oil, 1-5 parts of spice, 0.5-2 parts of white granulated sugar, 0.5-2 parts of edible salt, 0.5-2 parts of composite phosphate, 0.1-1 part of chicken essence, 0.1-1 part of baking powder, 0.1-1 part of pepper powder, 40-70 parts of meat and 5-20 parts of water.
Preferably, the frozen crisp pork comprises the following components in parts by weight:
19.7 parts of starch, 6.3 parts of eggs, 4.5 parts of vegetable oil, 1.8 parts of spice, 0.7 part of white granulated sugar, 0.7 part of edible salt, 0.68 part of composite phosphate, 0.22 part of chicken essence, 0.2 part of baking powder, 0.2 part of pepper powder, 55 parts of meat and 10 parts of water.
Preferably, in the frozen crispy pork, the meat is pork.
Preferably, in the frozen crispy pork, the starch is prepared by mixing cassava starch, corn starch and cassava modified starch according to a mass ratio of 3-5: 1-3: 1.
Preferably, in the frozen crispy pork, the starch is prepared by mixing tapioca starch, corn starch and tapioca modified starch according to a mass ratio of 3.9: 1.9-3: 1.
The invention also provides a preparation method of the frozen crispy pork, which comprises the following steps:
s1, cutting the meat into strips after the meat jelly with the formula amount is frozen until the internal central temperature is-4 to-6 ℃ to obtain meat strips for later use;
s2, uniformly mixing the starch, the eggs, the vegetable oil, the spices, the white granulated sugar, the edible salt, the composite phosphate, the chicken essence, the baking powder, the pepper powder and the water according to the formula ratio to obtain the marinade for later use;
s4, placing the meat strips in the S1 in the pickling material obtained in the S2 at the temperature of 0-4 ℃ for pickling for 6-8 hours;
s5, wrapping the meat strips pickled in the S4 with pulp powder, and pre-frying and shaping;
s6, quickly freezing the pre-fried and shaped meat strips obtained in the S5 until the central temperature reaches-18 ℃, and then obtaining the frozen crispy meat.
Preferably, in the method for making the frozen crispy pork, the length, width and height of the meat strips obtained in the step S1 are respectively 6-9 cm, 0.8-1 cm and 0.8-1 cm.
Preferably, in the method for making the frozen crispy pork, the oil temperature is 160-170 ℃ when the step S5 is pre-fried and shaped, and the frying time is 45-50 seconds.
The frozen small crispy meat obtained by the invention has golden and crispy outer skin, plump and elastic meat quality without firewood, and good meat flavor and aftertaste, and is convenient for selling in a takeaway channel. When in processing, the fried chafing dish can be fried or put into a chafing dish, the crisp of the fried outer skin can be kept for half an hour, and the outer skin of the chafing dish is not easy to absorb water, melt and fall off.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
< example 1>
The frozen crispy pork comprises the following components in parts by weight:
15 parts of starch, 5 parts of eggs, 3 parts of vegetable oil, 1 part of spice, 0.5 part of white granulated sugar, 0.5 part of edible salt, 0.5 part of composite phosphate, 0.1 part of chicken essence, 0.1 part of baking powder, 0.1 part of pepper powder, 40 parts of meat and 5 parts of water.
In the frozen crispy pork, the meat is pork.
In the frozen crispy pork, the starch is prepared by mixing cassava starch, corn starch and cassava modified starch according to the mass ratio of 3:1: 1.
The preparation method of the frozen crispy pork comprises the following steps:
s1, cutting the meat into strips after the meat jelly with the formula amount reaches the internal central temperature of-4 ℃ to obtain meat strips for later use;
s2, uniformly mixing the starch, the eggs, the vegetable oil, the spices, the white granulated sugar, the edible salt, the composite phosphate, the chicken essence, the baking powder, the pepper powder and the water according to the formula ratio to obtain the marinade for later use;
s4, pickling the meat strips in the S1 in the pickling material obtained in the S2 at the temperature of 0 ℃ for 6 hours;
s5, wrapping the meat strips pickled in the S4 with pulp powder, and pre-frying and shaping;
s6, quickly freezing the pre-fried and shaped meat strips obtained in the S5 until the central temperature reaches-18 ℃, and then obtaining the frozen crispy meat.
In the above method for producing frozen crispy pork, the length, width and height of the meat strips obtained in S1 are 6cm, 0.8cm and 0.8cm, respectively.
In the preparation method of the frozen crispy pork, the oil temperature is 160 ℃ when the frozen crispy pork is pre-fried and shaped in the step S5, and the frying time is 45 seconds.
< example 2>
The frozen crispy pork comprises the following components in parts by weight:
19.7 parts of starch, 6.3 parts of eggs, 4.5 parts of vegetable oil, 1.8 parts of spice, 0.7 part of white granulated sugar, 0.7 part of edible salt, 0.68 part of composite phosphate, 0.22 part of chicken essence, 0.2 part of baking powder, 0.2 part of pepper powder, 55 parts of meat and 10 parts of water. In the frozen crispy pork, the meat is pork.
In the frozen crispy pork, the starch is prepared by mixing cassava starch, corn starch and cassava modified starch according to a mass ratio of 3.9: 1.9-3: 1.
The preparation method of the frozen crispy pork comprises the following steps:
s1, cutting the meat into strips after the meat jelly with the formula amount reaches the internal central temperature of-5 ℃ to obtain meat strips for later use;
s2, uniformly mixing the starch, the eggs, the vegetable oil, the spices, the white granulated sugar, the edible salt, the composite phosphate, the chicken essence, the baking powder, the pepper powder and the water according to the formula ratio to obtain the marinade for later use;
s4, pickling the meat strips in the S1 in the pickling material obtained in the S2 at the temperature of 2 ℃ for 7 hours;
s5, wrapping the meat strips pickled in the S4 with pulp powder, and pre-frying and shaping;
s6, quickly freezing the pre-fried and shaped meat strips obtained in the S5 until the central temperature reaches-18 ℃, and then obtaining the frozen crispy meat.
In the above method for producing frozen crispy pork, the length, width and height of the meat strips obtained in S1 are 8cm, 0.9cm and 0.9cm, respectively.
In the preparation method of the frozen crispy pork, the oil temperature is 165 ℃ when the frozen crispy pork is pre-fried and shaped in the S5, and the frying time is 48 seconds.
< example 3>
The frozen crispy pork comprises the following components in parts by weight:
25 parts of starch, 10 parts of eggs, 10 parts of vegetable oil, 5 parts of spice, 2 parts of white granulated sugar, 2 parts of edible salt, 2 parts of composite phosphate, 1 part of chicken essence, 1 part of baking powder, 1 part of pepper powder, 70 parts of meat and 20 parts of water.
In the frozen crispy pork, the meat is pork.
In the frozen crispy pork, the starch is prepared by mixing cassava starch, corn starch and cassava modified starch according to a mass ratio of 5:3: 1.
The preparation method of the frozen crispy pork comprises the following steps:
s1, cutting the meat into strips after the meat jelly with the formula amount reaches the internal central temperature of-6 ℃ to obtain meat strips for later use;
s2, uniformly mixing the starch, the eggs, the vegetable oil, the spices, the white granulated sugar, the edible salt, the composite phosphate, the chicken essence, the baking powder, the pepper powder and the water according to the formula ratio to obtain the marinade for later use;
s4, pickling the meat strips in the S1 in the pickling material obtained in the S2 at the temperature of 4 ℃ for 8 hours;
s5, wrapping the meat strips pickled in the S4 with pulp powder, and pre-frying and shaping;
s6, quickly freezing the pre-fried and shaped meat strips obtained in the S5 until the central temperature reaches-18 ℃, and then obtaining the frozen crispy meat.
In the above method for producing frozen crispy pork, the length, width and height of the meat strips obtained in S1 are 9cm, 1cm and 1cm, respectively.
In the preparation method of the frozen crispy pork, the oil temperature is 170 ℃ when the frozen crispy pork is pre-fried and shaped in the step S5, and the frying time is 50 seconds.
< test example >
Taking examples 1-3 of the application and three outsourced frozen small crisp meats as comparative examples 1-3, under the same operation conditions, respectively frying and boiling the six frozen small crisp meats in a hot pot, randomly selecting 240 volunteers with the ages of 15-45 years, dividing the volunteers into 12 groups, each group comprises 20 people, the distribution of gender and age is approximately equal, after each volunteer tastes, judging the corresponding small crisp, dividing the small crisp into four grades with excellent middle difference and excellent middle difference, counting the number of people of each judgment, wherein the statistical structure is shown in the following table:
as shown by the above statistical results, the excellent yields of examples 1 to 3 of the present application are significantly higher than those of comparative examples 1 to 3, and none of examples 1 to 3 of the present application was evaluated badly.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the embodiments shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (8)
1. The frozen crisp pork is characterized by comprising the following components in parts by weight:
15-25 parts of starch, 5-10 parts of eggs, 3-10 parts of vegetable oil, 1-5 parts of spice, 0.5-2 parts of white granulated sugar, 0.5-2 parts of edible salt, 0.5-2 parts of composite phosphate, 0.1-1 part of chicken essence, 0.1-1 part of baking powder, 0.1-1 part of pepper powder, 40-70 parts of meat and 5-20 parts of water.
2. The frozen crispy meat according to claim 1, comprising the following components in parts by weight:
19.7 parts of starch, 6.3 parts of eggs, 4.5 parts of vegetable oil, 1.8 parts of spice, 0.7 part of white granulated sugar, 0.7 part of edible salt, 0.68 part of composite phosphate, 0.22 part of chicken essence, 0.2 part of baking powder, 0.2 part of pepper powder, 55 parts of meat and 10 parts of water.
3. The frozen crisp meat of claim 1, wherein the meat is pork.
4. The frozen crispy pork according to claim 1, wherein the starch is a mixture of tapioca starch, corn starch and tapioca modified starch in a mass ratio of 3-5: 1-3: 1.
5. The frozen crispy pork according to claim 4, wherein the starch is prepared by mixing tapioca starch, corn starch and tapioca modified starch in a mass ratio of 3.9: 1.9-3: 1.
6. A method of making a frozen crisp meat according to any of claims 1 to 5, comprising the steps of:
s1, cutting the meat into strips after the meat jelly with the formula amount is frozen until the internal central temperature is-4 to-6 ℃ to obtain meat strips for later use;
s2, uniformly mixing the starch, the eggs, the vegetable oil, the spices, the white granulated sugar, the edible salt, the composite phosphate, the chicken essence, the baking powder, the pepper powder and the water according to the formula ratio to obtain the marinade for later use;
s4, placing the meat strips in the S1 in the pickling material obtained in the S2 at the temperature of 0-4 ℃ for pickling for 6-8 hours;
s5, wrapping the meat strips pickled in the S4 with pulp powder, and pre-frying and shaping;
s6, quickly freezing the pre-fried and shaped meat strips obtained in the S5 until the central temperature reaches-18 ℃, and then obtaining the frozen crispy meat.
7. The method of claim 6, wherein the meat strips obtained in S1 have a length, width and height of 6-9 cm, 0.8-1 cm and 0.8-1 cm, respectively.
8. The method for preparing frozen crispy meat according to claim 6, wherein the oil temperature for pre-frying and shaping in S5 is 160-170 ℃ and the frying time is 45-50 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911316816.4A CN111000149A (en) | 2019-12-19 | 2019-12-19 | Frozen crispy pork and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911316816.4A CN111000149A (en) | 2019-12-19 | 2019-12-19 | Frozen crispy pork and making method thereof |
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| Publication Number | Publication Date |
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| CN111000149A true CN111000149A (en) | 2020-04-14 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201911316816.4A Withdrawn CN111000149A (en) | 2019-12-19 | 2019-12-19 | Frozen crispy pork and making method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
| CN114304524A (en) * | 2021-12-28 | 2022-04-12 | 濮阳市德信食品有限公司 | Small crisp meat and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2331308C1 (en) * | 2007-03-01 | 2008-08-20 | Олег Иванович Квасенков | Method of production of preserved food "chicken balls with rice" |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN106578970A (en) * | 2016-12-28 | 2017-04-26 | 河南众品食业股份有限公司 | Small crispy pork slices and preparation method thereof |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| CN108208611A (en) * | 2018-02-06 | 2018-06-29 | 新希望六和股份有限公司 | One kind wraps up in powder cartilage chicken fillet and its processing technology |
-
2019
- 2019-12-19 CN CN201911316816.4A patent/CN111000149A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2331308C1 (en) * | 2007-03-01 | 2008-08-20 | Олег Иванович Квасенков | Method of production of preserved food "chicken balls with rice" |
| CN105962113A (en) * | 2016-06-27 | 2016-09-28 | 濮阳市德信食品有限公司 | Boneless chicken fillet and manufacture method thereof |
| CN106578970A (en) * | 2016-12-28 | 2017-04-26 | 河南众品食业股份有限公司 | Small crispy pork slices and preparation method thereof |
| CN107874146A (en) * | 2017-12-01 | 2018-04-06 | 新希望六和股份有限公司 | A kind of quick-fried slurry chicken row and preparation method thereof |
| CN108208611A (en) * | 2018-02-06 | 2018-06-29 | 新希望六和股份有限公司 | One kind wraps up in powder cartilage chicken fillet and its processing technology |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112971055A (en) * | 2021-04-17 | 2021-06-18 | 邓关成 | Formula and making process of crispy meat |
| CN114304524A (en) * | 2021-12-28 | 2022-04-12 | 濮阳市德信食品有限公司 | Small crisp meat and preparation method thereof |
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