Title:
CHICKEN SOUP PRODUCT PREPARATION METHOD, AND CHICKEN SOUP PRODUCT PREPARED BY USING SAME
Document Type and Number:
WIPO Patent Application WO/2022/062969
Kind Code:
A1
Abstract:
A chicken soup product preparation method, and a chicken soup product prepared by using the method. The invention relates to the technical field of chicken product processing.
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Inventors:
XU NAN (CN)
ZHOU HONG (CN)
ZHOU HONG (CN)
Application Number:
PCT/CN2021/118270
Publication Date:
March 31, 2022
Filing Date:
September 14, 2021
Export Citation:
Assignee:
SHENGDOUSHI SHANGHAI SCIENCE AND TECH DEVELOPMENT CO LTD (CN)
International Classes:
A23L23/00; A23L13/50
Foreign References:
| CN105595208A | 2016-05-25 | |||
| CN111011795A | 2020-04-17 | |||
| CN109907276A | 2019-06-21 | |||
| CN106690209A | 2017-05-24 | |||
| CN106690109A | 2017-05-24 | |||
| CN107969642A | 2018-05-01 | |||
| CN110859296A | 2020-03-06 | |||
| CN102038206A | 2011-05-04 | |||
| JP2013252061A | 2013-12-19 |
Other References:
YU WEI, LAN WANG, WEN-JIN WU, XIN LI, AN-ZI DING, GUANG-QUAN XIONG, YU QIAO, JUN WANG, LI LIAO: "Effects of Processing Conditions on Texture Properties of Prepared Chicken Products", ROULEI YANJIU - MEAT RESEARCH, ZHONGGUO ROULEI SHIPIN ZONGHE YANJIU ZHONGXIN, BEIJING, CN, vol. 28, no. 7, 31 December 2014 (2014-12-31), CN , pages 5 - 10, XP055913679, ISSN: 1001-8123
Attorney, Agent or Firm:
ZHONGZI LAW OFFICE (CN)
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