CN101069564A - Tea-fragrant cow-meat pellets and making method - Google Patents
Tea-fragrant cow-meat pellets and making method Download PDFInfo
- Publication number
- CN101069564A CN101069564A CNA200710067590XA CN200710067590A CN101069564A CN 101069564 A CN101069564 A CN 101069564A CN A200710067590X A CNA200710067590X A CN A200710067590XA CN 200710067590 A CN200710067590 A CN 200710067590A CN 101069564 A CN101069564 A CN 101069564A
- Authority
- CN
- China
- Prior art keywords
- meat
- kilograms
- stew
- soy sauce
- kilogram
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a food - tea fragrance beef granules and its production method. Its raw material formula includes (by wt%) 100% of frozen beef, 1.5-2.0% of edible salt, 3-4% of white granulated sugar, 1.0% of monosodium glutamate, 2% of white liquor, 0.3-0.4% of cinnamon bark, 0.2-0.3% of anise, 0.2-0.3% of tangerine peel, 0.2-0.3% of knempferia root, 0.15-0.2% of garlic powder, 0.10-0.15% of xanthoxylum and 0.8-1.0% of green tea powder. Its production method includes the following steps: selecting raw materials, cleaning, cutting, preboiling, moulding and gravy-stewing.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of tea-fragrant cow-meat pellets and preparation method thereof.
Background technology
The beef cooked product is a kind of leisure food that liked by the consumer.At present, beef product is of a great variety on the market, as has dried beef, sliced beef, dried beef slices of various tastes such as sweet, salty, peppery etc.They adopt white sugar, salt, soy sauce, monosodium glutamate, fennel, cassia bark, ginger, Chinese prickly ash etc. usually is condiment, through selecting materials, boiling, cut, smoke or operation such as fried system is made, traditional properties such as the product taste of making is commonly spiced flavor, fragrant pungent, braised in soy saucely distinguishes the flavor of, curry flavor.Because raw materials such as more interpolation spice, soy sauce, white sugar, existing beef product has characteristics such as mouthfeel lays particular stress on, color and luster is too dark usually.Along with the raising of people's living standard, people are to food more and more " fastidious ", light, true qualities, have the favor that personalized food more and more is subjected to people.
Yet there are no in the existing market have tea smell, the beef cooked product of green tea flavor particularly.Green tea is high with perfume, flavor is pure, shape is beautiful, particularly has significant medical health effect, and is subjected to liking of domestic and international consumer deeply.Scientific research is the result show, because the natural materials composition that keeps in the green tea, it all has special-effect for anti-aging, anti-cancer, sterilization, anti-inflammatory, reducing blood lipid, weight reducing fat reducing etc., for other teas can't be obtained.
Summary of the invention
The objective of the invention is at the defective on existing beef product mouthfeel, color and luster, the local flavor; composition of raw materials and production technology to beef granules are improved; take into full account tea fragrant breeze flavor and former yellowish pink pool protection at aspects such as prescription design, manufacture crafts, the product of its production is being improved aspect mouthfeel, color and luster, the local flavor.
For this reason, the objective of the invention is to realize by following composition of raw materials and processing step:
Composition of raw materials: in chilled beef heavily is 100%, edible salt 1.5-2.0%, white granulated sugar 3-4%, monosodium glutamate 1.0%, liquor 2%, cassia bark 0.3-0.4%, fennel 0.2-0.3%, dried orange peel 0.2-0.3%, mountain naphthalene 0.2-0.3%, garlic powder 0.15-0.2%, Chinese prickly ash 0.10-0.15%, green tea powder 0.8-1.0%;
Procedure of processing: select for use through what be up to the standards and freeze the ox das Beinfleisch, watery blood is removed in the rinsing of thawing in the mobile clear water below 20 ℃, is cut into the little cube meat of about 1000 grammes per square metres behind the draining; Carry out precooking the first time in the hot water with 90 ℃ of cube meat inputs, precooked about 30 minutes, boil that no watery blood flows out to the meat, promptly stop heating; Cube meat is taken out, when treating that the cube meat central temperature is reduced to 35 ℃, cube meat is cut into side's grain of 2.5cm*2.5cm*2.5cm, and removes manadesma; Drop into the beef granules after the moulding pre-configured and the stew in soy sauce liquid that boils in carry out the stew in soy sauce seasoning, described stew in soy sauce liquid is formulated for adding except that the above-mentioned raw materials the green tea powder behind 100% water, with the slow halogen of slow fire 60 minutes, finish to add in preceding 30 minutes the common stew in soy sauce of green tea powder at stew in soy sauce; Stop heating, leave standstill the sabot that takes the dish out of the pot after 40 minutes, treating that meat base central temperature is cooled to carries out vacuum packaging, high temperature sterilization after the room temperature, is cooled to room temperature again, by the finished product requirement packing of weighing, gets product then.
Concrete procedure of processing is as follows:
Step 1. is selected materials: select the freezing ox das Beinfleisch of high-quality passing inspection and quarantine for use.
Step 2. rinsing of thawing: thaw in the flowing water under 20 ℃, need 10 hours approximately.
Step 3. is cleaned: with clear water rinsing meat surface, defeathering, bone, watery blood etc.
Step 4. is cut apart: the little cube meat that meat is cut into about 1000 grammes per square metres.
Step 5. is precooked: will precook 30 minutes in 90 ℃ of hot water of cube meat input, till no watery blood flows out to the meat.
Step 6. moulding: cube meat is become side's grain of 2.5*2.5*2.5 centimetre, standby.
Step 7. seasoning stew in soy sauce: the beef granules after the moulding is dropped in the preprepared stew in soy sauce liquid, and the heating stew in soy sauce with the slow halogen of slow fire 60 minutes, adds the common stew in soy sauce of green tea powder stopping stew in soy sauce in the time of preceding 30 minutes, stop to heat, and leaves standstill the sabot that takes the dish out of the pot after 40 minutes in pot.
Step 8. cooling: under 20 ℃, cool off, treat to enter down operation on the road after meat base central temperature is reduced to room temperature.
Step 9. vacuum packaging: under-0.2Mpa vacuum, carry out vacuum packaging.
Step 10. high-temperature sterilization: under 121 ± 1 ℃, sterilized 20 minutes.
Step 11. finished product packing: after being cooled to room temperature, by the finished product packing instructions carry out finished product weigh the packing after, get final product.
The preparation of described stew in soy sauce liquid:
1. halogen material formula: in water 100%, edible salt 1.5-2.0%, white granulated sugar 3-4%, monosodium glutamate 1.0%, liquor 2%, cassia bark 0.3-0.4%, fennel 0.2-0.3%, dried orange peel 0.2-0.3%, mountain naphthalene 0.2-0.3%, garlic powder 0.15-0.2%, Chinese prickly ash 0.10-0.15%, green tea powder 1.0%.
2. thick gravy boils technology: will heat except that the above-mentioned raw materials the green tea powder adds in the entry earlier, and to boiling maintenance after 30 minutes, standby.Treat to drop into the beef granules after the moulding pre-configured and the above-mentioned stew in soy sauce liquid that boils in carry out the seasoning of slow fire stew in soy sauce after 30 minutes, add the common stew in soy sauce of green tea powder again.
As preferably, described batching is: heavily be 100 kilograms in chilled beef, 2.0 kilograms of edible salts, 4 kilograms of white granulated sugars, 1.0 kilograms of monosodium glutamates, 2 kilograms of liquor, 0.4 kilogram on cassia bark, 0.2 kilogram in fennel, 0.2 kilogram of dried orange peel, 0.2 kilogram of mountain naphthalene, 0.15 kilogram of garlic powder, 0.10 kilogram in Chinese prickly ash, 1.0 kilograms in green tea powder.
The tea-fragrant cow-meat pellets that adopts processing technology of the present invention and prescription to make, color and luster is kermesinus, the basic color that keeps former meat, quality is soft good to eat, simple and elegant, the delicate fragrance, refreshing and oiliness of mouthfeel, unique flavor, the fragrant part omitted of meat has the delicate fragrance of tealeaves, long times of aftertaste is fit to popular taste, and nutritive value is abundant.Whole raw materials adopt natural flavouring in the process of the present invention, and in seasoning process, adopt the simple and elegant raw material of mouthfeel selectively, to guarantee the fragrant embodiment that combines the back local flavor with tea perfume of former meat, shortcomings such as traditional beef product taste is heavy, color and luster is dark, mouthfeel is greasy have been overcome.Product color of the present invention, shape are all good, craft science, prescription rationally, processing ease, practical.
Advantage of the present invention and beneficial effect are:
1, the improvement of taste flavor.Utilize the bright fragrant effectively combination of intrinsic delicate fragrance of green tea and beef, produce a kind of distinctive tea smell, and, reach the effect that increases the flavor flavouring, make the existing beef of product bright fragrant, the intrinsic long delicate fragrance of tealeaves is arranged again by scientific and reasonable spice compatibility.In addition,, can play the effect of desalination greasy feeling, thereby make the product mouthfeel oily but not greasy owing to the tealeaves saponin component that contains in the tealeaves, very tasty and refreshing, broken through the constraint of traditional beef product on taste flavor.
2, the improvement of product color.Most traditional meat products in process, the mouthfeel and the local flavor of more consideration product aspect the selection of spice, and not will consider the influence of color and luster.Aspect the selection of the present invention's spice in processing formula, taken into full account this point.At the raw material of guaranteeing to select for use under the prerequisite of seasoning and adjusting incense light color, the simple and elegant system of local flavor as far as possible, the raw materials of soy sauce that generally uses on the traditional product does not adopt in this prescription.Therefore, product color of the present invention is kermesinus, is close to the color in former meat.
The specific embodiment
To further specify the present invention by embodiment below.
A kind of tea-fragrant cow-meat pellets prescription and technology that changes beef granules product special flavour, mouthfeel, color and luster comprises following prescription and procedure of processing:
Composition of raw materials is: in chilled beef heavily is 100%, edible salt 1.5-2.0%, white granulated sugar 3-4%, monosodium glutamate 1.0%, liquor 2%, cassia bark 0.3-0.4%, fennel 0.2-0.3%, dried orange peel 0.2-0.3%, mountain naphthalene 0.2-0.3%, garlic powder 0.15-0.2%, Chinese prickly ash 0.10-0.15%, green tea powder 0.8-1.0%.
Procedure of processing is: get aquatic foods and freeze 100 kilograms of ox das Beinfleisch, the rinsing of in the mobile clear water below 20 ℃, thawing, remove watery blood, be cut into the fritter of about 1000 grammes per square metres behind the draining, drop into then in 90 ℃ the hot water and carry out precooking the first time, boiled approximately 30 minutes, and boiled that no watery blood flowed out to the meat, promptly stop heating; Meat is taken out, and treating that the cube meat central temperature is reduced to carries out processing and forming about 35 ℃, promptly be cut into side's grain of 2.5*2.5*2.5 centimetre, and remove manadesma; Carry out the stew in soy sauce seasoning in the stew in soy sauce liquid that the beef granules input is prepared in advance then, described stew in soy sauce liquid will be for heating except that the above-mentioned raw materials the green tea powder adds in 100% water earlier, keep the stew in soy sauce liquid that makes after 30 minutes to boiling, during stew in soy sauce, with the slow halogen of slow fire 60 minutes, when stew in soy sauce finishes preceding 30 minutes, add the common stew in soy sauce of green tea powder again, promptly beef granules with slow fire slow halogen after 30 minutes, add the green tea powder, continue again to burn 30 minutes with slow fire; Stop heating, leave standstill the sabot that takes the dish out of the pot after 40 minutes, treat to carry out vacuum packaging after the product center temperature is cooled to room temperature, high temperature sterilization is cooled to room temperature again, and weighing by finished product requirements is finished product after packing.
As preferably, the stew in soy sauce formula of liquid is: 100 kilograms in water, 4 kilograms of white granulated sugars, 2.0 kilograms of edible salts, 1.0 kilograms of monosodium glutamates, 2 kilograms of liquor, 0.4 kilogram on cassia bark, 0.2 kilogram in fennel, 0.2 kilogram of dried orange peel, 0.2 kilogram of mountain naphthalene, 0.15 kilogram of garlic powder, 0.10 kilogram in Chinese prickly ash, 1.0 kilograms in green tea powder.
Claims (2)
1, a kind of tea-fragrant cow-meat pellets is characterized in that being processed by the following step:
Composition of raw materials: in chilled beef heavily is 100%, edible salt 1.5-2.0%, white granulated sugar 3-4%, monosodium glutamate 1.0%, liquor 2%, cassia bark 0.3-0.4%, fennel 0.2-0.3%, dried orange peel 0.2-0.3%, mountain naphthalene 0.2-0.3%, garlic powder 0.15-0.2%, Chinese prickly ash 0.10-0.15%, green tea powder 0.8-1.0%;
Procedure of processing: select for use through what be up to the standards and freeze the ox das Beinfleisch, watery blood is removed in the rinsing of thawing in the mobile clear water below 20 ℃, is cut into the little cube meat of about 1000 grammes per square metres behind the draining; Carry out precooking the first time in the hot water with 90 ℃ of cube meat inputs, boil that no watery blood flows out to the meat, promptly stop heating; Cube meat is taken out, when treating that the cube meat central temperature is reduced to 35 ℃, cube meat is cut into side's grain of certain specification, and removes manadesma; Drop into the beef granules after the moulding pre-configured and the stew in soy sauce liquid that boils in carry out the stew in soy sauce seasoning, described stew in soy sauce liquid is prepared from for after will adding 100% water except that the above-mentioned raw materials the green tea powder, with the slow halogen of slow fire 60 minutes, finish to add in preceding 30 minutes the common stew in soy sauce of green tea powder at stew in soy sauce; Stop heating, leave standstill the sabot that takes the dish out of the pot after 40 minutes, treating that meat base central temperature is cooled to carries out vacuum packaging, high temperature sterilization after the room temperature, is cooled to room temperature again, by the finished product requirement packing of weighing, gets product then.
2, tea-fragrant cow-meat pellets according to claim 1 is characterized in that composition of raw materials is: heavily be 100 kilograms in chilled beef, 2.0 kilograms of edible salts, 4 kilograms of white granulated sugars, 1.0 kilograms of monosodium glutamates, 2 kilograms of liquor, 0.4 kilogram on cassia bark, 0.2 kilogram in fennel, 0.2 kilogram of dried orange peel, 0.2 kilogram of mountain naphthalene, 0.15 kilogram of garlic powder, 0.10 kilogram in Chinese prickly ash, 1.0 kilograms in green tea powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710067590XA CN101069564A (en) | 2007-03-16 | 2007-03-16 | Tea-fragrant cow-meat pellets and making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200710067590XA CN101069564A (en) | 2007-03-16 | 2007-03-16 | Tea-fragrant cow-meat pellets and making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101069564A true CN101069564A (en) | 2007-11-14 |
Family
ID=38897116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA200710067590XA Pending CN101069564A (en) | 2007-03-16 | 2007-03-16 | Tea-fragrant cow-meat pellets and making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101069564A (en) |
Cited By (24)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102266067A (en) * | 2011-06-28 | 2011-12-07 | 蚌埠市百益畜牧有限公司 | Process for machining small package of beef stewed product |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN101756261B (en) * | 2010-01-05 | 2012-01-11 | 瑞丽傣旺食品有限公司 | Method for preparing Pu'er tea beef |
| CN101744293B (en) * | 2009-12-18 | 2012-05-23 | 褚先英 | Method for producing spiced dried yak meat |
| CN102763852A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed lotus-flavored beef and making method thereof |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763853A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763851A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof |
| CN103284175A (en) * | 2013-06-25 | 2013-09-11 | 荣昌县牛鹅情食品有限公司 | A method for preparing steamed beef without soup |
| CN103504350A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Beef soaked with corn juice |
| CN103622053A (en) * | 2013-12-03 | 2014-03-12 | 安徽中亚食品有限公司 | XO sauce beef granules and manufacturing method thereof |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
| CN104187823A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Peeled-shrimp beef granule |
| CN104187822A (en) * | 2014-07-05 | 2014-12-10 | 安徽光正食品有限公司 | Brown-rice health-preserving beef granule |
| CN104187754A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Matcha chocolate meat granule |
| CN104187750A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Pearl balsam-pear beef granule |
| CN104336623A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Rolled meat with tea flavor, and its making method |
| CN106333254A (en) * | 2016-08-25 | 2017-01-18 | 苍梧县金福六堡茶有限公司 | Processing method of spiced beef having Liupao tea flavor |
| CN108576677A (en) * | 2018-04-18 | 2018-09-28 | 达州市宏隆肉类制品有限公司 | A kind of preparation method of scented tea beef |
| CN108669466A (en) * | 2018-04-23 | 2018-10-19 | 河南牧业经济学院 | A kind of production method that leisure spiced beef is dry |
| CN110651962A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of minced beef |
| CN113519760A (en) * | 2021-07-14 | 2021-10-22 | 山西大晋哥农业科技股份有限公司 | Method for making high-zinc millet rice flour for children |
-
2007
- 2007-03-16 CN CNA200710067590XA patent/CN101069564A/en active Pending
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744293B (en) * | 2009-12-18 | 2012-05-23 | 褚先英 | Method for producing spiced dried yak meat |
| CN101756261B (en) * | 2010-01-05 | 2012-01-11 | 瑞丽傣旺食品有限公司 | Method for preparing Pu'er tea beef |
| CN102204694B (en) * | 2011-04-27 | 2013-03-27 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102204694A (en) * | 2011-04-27 | 2011-10-05 | 成都大学 | Manufacturing method of tea scented sauced meat dried by air |
| CN102266067A (en) * | 2011-06-28 | 2011-12-07 | 蚌埠市百益畜牧有限公司 | Process for machining small package of beef stewed product |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102302178B (en) * | 2011-08-16 | 2014-12-24 | 西乡县信一清真肉制品厂 | Method for processing tea-flavored sauced beef |
| CN102763855A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed liver-protecting health beef with tea flavor and making method thereof |
| CN102763862A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763851A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and health protection function of decreasing lipid and processing method thereof |
| CN102763853A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed beef with tea flavor and processing method thereof |
| CN102763852A (en) * | 2012-06-28 | 2012-11-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Steamed lotus-flavored beef and making method thereof |
| CN103284175A (en) * | 2013-06-25 | 2013-09-11 | 荣昌县牛鹅情食品有限公司 | A method for preparing steamed beef without soup |
| CN104336623A (en) * | 2013-07-30 | 2015-02-11 | 卢志权 | Rolled meat with tea flavor, and its making method |
| CN103504350A (en) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | Beef soaked with corn juice |
| CN103622053A (en) * | 2013-12-03 | 2014-03-12 | 安徽中亚食品有限公司 | XO sauce beef granules and manufacturing method thereof |
| CN103783561A (en) * | 2014-02-28 | 2014-05-14 | 宣威市星月清真食品有限公司 | Perennial pickling method for cured beef adopting simulation constant-temperature and low-salt pickling process |
| CN103783561B (en) * | 2014-02-28 | 2015-09-09 | 宣威市星月清真食品有限公司 | The long-term method for salting of Corned beef simulation constant temperature less salt |
| CN104187822A (en) * | 2014-07-05 | 2014-12-10 | 安徽光正食品有限公司 | Brown-rice health-preserving beef granule |
| CN104187823A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Peeled-shrimp beef granule |
| CN104187754A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Matcha chocolate meat granule |
| CN104187750A (en) * | 2014-07-07 | 2014-12-10 | 安徽光正食品有限公司 | Pearl balsam-pear beef granule |
| CN106333254A (en) * | 2016-08-25 | 2017-01-18 | 苍梧县金福六堡茶有限公司 | Processing method of spiced beef having Liupao tea flavor |
| CN108576677A (en) * | 2018-04-18 | 2018-09-28 | 达州市宏隆肉类制品有限公司 | A kind of preparation method of scented tea beef |
| CN108669466A (en) * | 2018-04-23 | 2018-10-19 | 河南牧业经济学院 | A kind of production method that leisure spiced beef is dry |
| CN110651962A (en) * | 2019-10-29 | 2020-01-07 | 河南伊赛牛肉股份有限公司 | Processing technology of minced beef |
| CN113519760A (en) * | 2021-07-14 | 2021-10-22 | 山西大晋哥农业科技股份有限公司 | Method for making high-zinc millet rice flour for children |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101069564A (en) | Tea-fragrant cow-meat pellets and making method | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN103222644B (en) | Highland barley, Litsea coreana and sweet potato beef jerky and preparation method thereof | |
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN103238863B (en) | Preparing technology of cantonese dried beef | |
| CN103222634B (en) | Kuding tea fragrance dried mussel meat and preparation method thereof | |
| CN101653265B (en) | Vegetable dried pork and preparation method thereof | |
| CN101653264B (en) | Vegetable dried pork with carrot taste and preparation method thereof | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN104397730B (en) | The preparation method of golden hair sliced beef | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN104273548B (en) | Dried beef with enhancing immunologic function and preparation method thereof | |
| CN101653263B (en) | Vegetable dried pork with green cucumber taste and preparation method thereof | |
| KR101582618B1 (en) | Manufacturing method of salty beef stock | |
| CN107279768A (en) | A kind of processing method of fragrant Spiced beef | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN103222516B (en) | Semen-trichosanthis tea-milk-taste dry meat and preparation method thereof | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| CN101965983A (en) | Processing method for refreshment dried beef slices | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| CN103222635B (en) | Hawthorn fruit and high-calcium acidophilus milk flavored beef jerky and preparation method thereof | |
| CN105661141A (en) | Preparation method of pickled Chinese cabbage noodle seasoning | |
| KR101334280B1 (en) | Cold knee bone soup And Method For Manufacturing Of It | |
| CN1582772A (en) | Method for producing Weiyang fish chest |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Open date: 20071114 |