CN101138421B - Equilibrated nutrition meat vegetables eating livestock and bird product processing method - Google Patents
Equilibrated nutrition meat vegetables eating livestock and bird product processing method Download PDFInfo
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Abstract
A balanced nutritional meat, vegetable, food livestock and poultry product processing method belongs to the meat product processing method. Feather-removed, eviscerated and organ-removed livestock and poultry products are used as raw materials. The processing method is that prepared Chinese herbal drugs and dry fruit are respectively mixed according to the livestock and poultry proportion and are grinded into powders of 80 orders. The powders are decocted with clean water and are filtered to be made into auxiliary material liquid. The just killed livestock and poultry are treated and disinfected by classification and grading. The auxiliary material liquid is filled in a brine injector to inject the auxiliary materials into the whole livestock and poultry products. The injected half finished products are put in a vacuum rolling machine to massage and roll the livestock and poultry meat products. The rolled half finished products are shaped, dried, quickly frozen and packaged according to requirements. The present invention reasonably adds effective nutritional components of Chinese herbal drugs, vegetables and fruits, which can change a thing that vitamins are lack in original meat product nutrition components. The product has the advantages of delicious performance, convenience and nutritional and health-care performances.
Description
Technical field:
The present invention relates to a kind of is the processing method of meat product, specifically equilibrated nutrition meat vegetables eating livestock, bird product processing method
Background technology:
At present, the processing method of poultry, poultry meat product is a lot, but its main processing purpose is consistent with technology substantially, main is exactly by sauce system or stew in soy sauce process, make fresh goods slaking,, see also unsatisfactory from the reasonability of its trophic structure although these product color, smell and taste types are relatively more perfect, as: cooked product PH (5.8-6.8) value is on the low side can not be near people's body fluid PH (7.35-7.45) thus cause the human body pH value unbalance, have the factor that influences health.Modern medicine study proves, the generation of human various diseases under the normal condition, almost more or less all with human body in the nutrient balance important relationship is arranged, as cardiovascular disease and potassium, magnesium, zinc is low and copper content height is relevant, hypertension is relevant with the low magnesium deficiency of the high potassium of sodium, and calcium, magnesium, zinc, the deficiency of selenium does not then cause one of main misfortune hand of cranial vascular disease, especially today of science prosperity, because people are to the pursuit of benefit, chemical fertilizer, agricultural chemicals is extensive use of, food additives overflow, therefore, human diet health is faced with stern challenge, green health, nutrient balance, the problem of science diet is more and more paid attention to by people, also will bring into play great potential and effect in human lives from now on.
Summary of the invention:
Goal of the invention of the present invention is at the unreasonable deficiency that waits of the trophic structure of prior art, and a kind of equilibrated nutrition meat vegetables eating livestock, bird product processing method are provided, and is promptly tasty with the meat products of its method processing, science balanced nutrients health care again.
Realize the foregoing invention purpose by the following technical solutions:
A kind of equilibrated nutrition meat vegetables eating livestock, bird product processing method, it is a raw material with poultry, the bird product that unhairing cuts open the chest to remove internal organs, described meat dish carries out according to following step with food poultry, bird product processing method,
A: preparation auxiliary material liquid
(1) raw material: the raw material of preparation auxiliary material liquid is the Chinese herbal medicine dry fruit, fruit and vegetable sauce (juice) and additive;
Described Chinese herbal medicine dry fruit is: red ginseng, hawthorn, spiceleaf, date, Fructus Capsici, lotus seeds, rhizoma zingiberis, the tuber of dwarf lilyturf, Poria cocos, sea, numb green pepper, lemon-grass, cloves, matrimony vine, the root of Dahurain angelica, tsaoko, walnut, galingal, anise, Chinese prickly ash, dried orange peel, fennel seeds, Radix Glycyrrhizae, Chinese cassia tree, Amomum globosum loureiro, red cool, nutmeg, Bi dials, and is cool in vain, fructus amomi, kaempferia galamga, hot sprout;
(2) batching: bird product is by per hundred parts of weight, and the parts by weight that add various Chinese herbal medicine dry fruits are:
Red ginseng 0.01-0.07 part, hawthorn 0.2-0.4 part, spiceleaf 0.1-0.8 part, date 0.1-0.5 part, Fructus Capsici 0.5-1 part, lotus seeds 0.7-0.7 part, rhizoma zingiberis 0.5-1.5 part, the tuber of dwarf lilyturf 0.5-1 part, Poria cocos 0.5-1 part, sea 0.5-1 part, numb green pepper 0.8-1.6 part, lemon-grass 0.01-0.1 part cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part;
(3) the meat goods are by per hundred parts of weight, and the parts by weight of various Chinese herbal medicine dry fruits are:
Cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part, tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part;
(4) fowl, domestic animals goods are by per hundred parts of weight, and the parts by weight of the fruit and vegetable sauce of adding (juice) are:
Tomato ketchup 1-2 part
Apple jam 0.5-1 part
Peach juice 0.5-1 part
Honey 0.05-0.1 part
(5) fowl, domestic animals goods are by per hundred parts of weight, and additivated parts by weight are:
Gelatin 0.1-0.5 part
VC 0.01-0.05 part
Composite phosphate 0.01-0.03 part
Soybean protein 0.5-1.5 part
Monosodium glutamate 0.05-0.1 part
Extractive iodin-salt 0.05-0.15 part
(6) pulverize: Chinese herbal medicine after will preparing and dry fruit are ground into 80 purpose powder according to poultry, fowl batching after mixing respectively;
(7) boil: add 8-12 clear water doubly according to the weight of powder and put into pot and heat, add powder simultaneously and stir, changed after boiling 30 minutes little fiery temperature open 80 ℃ 2 hours;
(8) filter: with the sieve that shakes more than the 80# order, the soup that boils is filtered standby, the dregs of a decoction after the filtration boiled 1 hour after adding 3 times in water again, and with the medical filtration that worries along, the soup behind the secondary filter lumps together, and is standby;
(9) add fruit and vegetable sauce:, join in the liquid after the filtration standby in proportion with fruit and vegetable sauce (juice);
(10) add additive: the additive for preparing is joined to make auxiliary material liquid in the soup of temperature more than 55 ℃ standby;
(11) stir: pour the auxiliary material liquid for preparing into mixer and fully stir 5-10 minute, standby;
(12) refilter: the auxiliary material liquid after will stirring is filtered with the sieve that shakes more than the 80# order, the auxiliary material liquid salinity 8.5-10 degree after guaranteeing to filter, pH value 7.3;
B, making step:
(1), the unhairing that at first will just slaughter product (informal voucher) classify and grading that cuts open the chest to remove internal organs handles, and carries out radiation sterilizing;
(2), the raw material put in order is carried out strict cleaning with clear water, guarantee that unhairing cuts open the chest to remove the whole intact no foul of internal organs;
(3), auxiliary material liquid is added brine injector, by poultry meat band bone 120%, be not with bone 140%, bird integral body 75% is carried out the auxiliary material injection;
(4), tumbling: will inject the good semi-finished product vacuum tumbler of packing into, and massage tumbling poultry meat products 1-3 hour, bird product 0.5-1.5 hour according to specification;
(5), shaping: the semi-finished product of tumbling are carried out shaping on request, guarantee the product shape grace;
(6), oven dry: product after the shaping is carried out suitable processed, and dry with drying plant;
(7), quick-frozen: pack into-33 ℃ quick-freezing room 3-6 hour of the product after will drying;
(8), packing: the product that quick-frozen is good is accomplished fluently packing on request;
(9), warehouse-in: pack packaged product into-18 ℃--20 ℃ constant heat storage is preserved.
Adopt technique scheme, compared with prior art, " life is the health basic principle of balance; and the theory of ' supporting vital QI with five kinds of grains; assisting vital QI with five kinds of fruits; reinforcing vital QI with meats of five livestock; supplementing vital QI with five kinds of veg etables ' (Huang di's Canon of Medicine; element is asked) according to Ancient Chinese generation in the present invention, the present invention rationally adds Chinese herbal medicine in meat products, vegetables, the effective nutrition of fruit, changed in the past vitamins poorness in the meat products nutrition, also remedied simultaneously the deficiency of amino acid and mineral matter in the fruits and vegetables class, and fundamentally changed cooked product PH (5.8-6.8) value on the low side can not be near people's body fluid PH (7.35-7.45) thus cause the human body pH value unbalance, product is tasty convenience, nutrient health health care again.
The present invention changes traditional technology for processing meat food in addition, fresh raw material and unhairing is cut open the chest to remove internal organs at first carry out tasty conditioning, and directly freezing then or refrigeration is sold.Change the cooked mode of cooked food products in the meat products in the past, decompose meat products enterprise and produced the ripe process that must have, removed the seasoning program of product in the shortening process of delaying from, shortened the shortening time, by becoming dozens of minutes originally in several hours, a large amount of energy resource consumptions have been saved, improved the quality assurance of operating efficiency and product, prolonged the cooked shelf-life virtually, and can adapt to multiple ripe machining tool and method, can steam, can fry, can bake, can stew, can be for manufacturing enterprise's processing sell, also can arrange voluntarily for family, convenient and swift, the present invention is processed into semi-finished product to raw material, again semi-finished product are converted into finished product at point-of-sale terminal then, solved the popularization of sauce halogen cooked product and cannot say for sure to blame, the demanding difficult problem of process technology lays a solid foundation for product promotion is universal.
The specific embodiment
Below the present invention will be further described.
The present invention carries out according to following step:
The preparation of A, auxiliary material liquid:
Select materials: want auxiliary material is carried out, selecting materials is key in the key, used Chinese medicinal herbs be can't permit a bit especially and is put up with, must be not rotten, not by extracting, there is not impurity, dry fresh first-class medicinal material, fruit and vegetable juice (or sauce) will meet the product of national standard with regular manufacturer production, and three cards that other additive also requires to possess manufacturer can use.
1. selected raw material is the Chinese herbal medicine dry fruit, fruit and vegetable sauce (juice) and additive;
2. the Chinese herbal medicine dry fruit in the raw material is: red ginseng, hawthorn, spiceleaf, date Fructus Capsici, lotus seeds, rhizoma zingiberis, the tuber of dwarf lilyturf, Poria cocos, sea, numb green pepper, lemon-grass, cloves, matrimony vine, the root of Dahurain angelica, tsaoko, walnut, galingal, anise, Chinese prickly ash, dried orange peel, fennel seeds, Radix Glycyrrhizae, Chinese cassia tree, Amomum globosum loureiro, red cool, nutmeg, Bi dials, and is cool in vain, fructus amomi, kaempferia galamga, hot sprout;
3. prepare burden: batching is not divided into following two kinds of prescriptions according to fowl, domestic animals
A. bird product is by per hundred parts of weight, and the parts by weight of various Chinese herbal medicine dry fruits are: red ginseng 0.01-0.07 part, hawthorn 0.2-0.4 part, spiceleaf 0.1-0.8 part, date 0.1-0.5 part, Fructus Capsici 0.5-1 part, lotus seeds 0.7-0.7 part, rhizoma zingiberis 0.5-1.5 part, the tuber of dwarf lilyturf 0.5-1 part, Poria cocos 0.5-1 part, sea 0.5-1 part, numb green pepper 0.8-1.6 part, lemon-grass 0.01-0.1 part cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part, tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part;
B. the meat goods are by per hundred parts of weight, and the parts by weight of various Chinese herbal medicine dry fruits are: cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part, tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part.
C. fowl, domestic animals goods are by per hundred parts of weight, add fruit and vegetable sauce (juice) parts by weight be:
Tomato ketchup 1-2 part
Apple jam 0.5-1 part
Peach juice (sauce) 0.5-1 part
Honey 0.05-0.1 part
D. fowl, domestic animals goods are by per hundred parts of weight, and additivated parts by weight are:
Gelatin (or carragheen) 0.1-0.5 part
VC 0.01-0.05 part
Composite phosphate 0.01-0.03 part
Soybean protein 0.5-1.5 part
Monosodium glutamate 0.05-0.1 part
Extractive iodin-salt 0.05-0.15 part
Fruit and vegetable sauce (juice) part
Tomato ketchup 1-2 part
Apple jam 0.5-1 part
Peach juice (sauce) 0.5-1 part
Honey 0.05-0.1 part
4, pulverize: Chinese herbal medicine after will preparing and dry fruit mix the back respectively according to poultry, fowl batching and are ground into 80 purpose powder with pulverizer.
5, boil: add 11 times clear water according to the weight of powder and put into pot and heat, add powder simultaneously, constantly stir and prevent burnt pot or caking, changed little fiery temperature after boiling 30 minutes and opened (80 ℃) 2 hours, big fire is had a surplus seventy percent of the remaining original total amount of soup.
6, filter: with the sieve that shakes more than the 80# order, the soup that boils is filtered standby, the dregs of a decoction after the filtration boiled 1 hour after adding 3 times in water again, and with the medical filtration that worries along, the soup behind the secondary filter lumps together, and is standby.
7, add fruit and vegetable sauce: will filter the back temperature and remain in 60 ℃ the soup, proportionally add fruit and vegetable sauce (juice) and honey, standby.
8, add additive: will be standby to make auxiliary material liquid in the soup of additive adding temperature more than 55 ℃ for preparing by the batching requirement.
9, stir: pour the auxiliary material liquid for preparing into mixer and fully stir 5-10 minute, standby.
10, filter once more: the auxiliary material liquid after will stirring is filtered for the last time with the sieve that shakes more than the 80# order and is prevented that impurity or big particle from entering brine injector, to conscientiously carry out the test of salinity (9.5 degree) and pH value (7.3) to the auxiliary material liquid after filtering, to adjust when defective, pour brine injector into and prepare injection.
The concrete operations of B, manufacture craft:
1, the poultry that at first will just slaughter or the fowl unhairing product (being commonly called as informal voucher) that cuts open the chest to remove internal organs carries out classify and grading by required specification (size of customer requirement) and handles, carried out radiation sterilizing in case of necessity, and defective raw material returned or scrap.
2, the product (being commonly called as informal voucher) that the unhairing of putting in order is cut open the chest to remove internal organs carries out strict cleaning with clear water, guarantees that unhairing cuts open the chest to remove the whole intact no foul of internal organs.
3, auxiliary material liquid is added brine injector, by poultry meat band bone 120%, be not with bone 140%, bird integral body 75% is carried out the auxiliary material injection.
4, tumbling: will inject the good semi-finished product vacuum tumbler of packing into, and massage tumbling poultry meat products 1-3 hour, bird product 0.5-1.5 hour according to the specification size.
5, shaping: the semi-finished product of tumbling are carried out shaping on request, guarantee future products body grace.
6, oven dry: product after the shaping is carried out suitable processed according to different demands, can divide two kinds of form: A. baking tunnels (4 meters of length, power 18KW, 80 ℃ of control temperature): the product after the shaping is hung on the tunnel chain 15-20 divide and get final product.(proper packing sale); B. fried (being mainly used in bird) put into product and got final product in 180 ℃ of fried 7-20 of chicken fat pot minutes, looks product skin is sallow is advisable, and is fit to enterprise and produces processing in batches.
7, quick-frozen: pack into-33 ℃ quick-freezing room 3-6 hour of the product after will drying.
8, packing: the product that quick-frozen is good is accomplished fluently packing on request.
9, warehouse-in: pack packaged product into-18 ℃----20 ℃ constant heat storage is preserved.
10, boiling: the product after will drying is put into boiled water pot, and 25 minutes (100 ℃ of water temperatures) moderate heats of big fire boiling boil to well-done (80 ℃ of water temperatures are advisable so that perfume (or spice) is soft).
11, cooling: well-done product is put on the airing frame, opens electric fan and make it reduce to normal temperature fast.
12, packing: will cool off the back generation on request and accomplish fluently packing.
13, warehouse-in: the finished product that will the accomplish fluently packing 0-4 ℃ of fresh-keeping warehouse of packing into preserved.
11-13 is used for a kind of processing method of later stage batch process in the above operating process for the present invention, directly put heating vessels such as micro-wave oven, pressure cooker after the product of the back that thaws can being cleaned as family or small workshop mode production into and do ripely, time saving and energy saving to need not to add other flavouring be edible.
Claims (1)
1. an equilibrated nutrition meat vegetables eating livestock, bird product processing method, it is a raw material with poultry, the bird product that unhairing cuts open the chest to remove internal organs, it is characterized in that: described meat dish carries out according to following step with food poultry, bird product processing method,
A: preparation auxiliary material liquid
(1) raw material: the raw material of preparation auxiliary material liquid is the Chinese herbal medicine dry fruit, fruit and vegetable sauce or fruit and vegetable juice, additive;
Described Chinese herbal medicine dry fruit is: red ginseng, hawthorn, spiceleaf, date, Fructus Capsici, lotus seeds, rhizoma zingiberis, the tuber of dwarf lilyturf, Poria cocos, sea, numb green pepper, lemon-grass, cloves, matrimony vine, the root of Dahurain angelica, tsaoko, walnut, galingal, anise, Chinese prickly ash, dried orange peel, fennel seeds, Radix Glycyrrhizae, Chinese cassia tree, Amomum globosum loureiro, red cool, nutmeg, Bi dials, and is cool in vain, fructus amomi, kaempferia galamga, hot sprout;
(2) batching: bird product is by per hundred parts of weight, and the parts by weight that add various Chinese herbal medicine dry fruits are:
Red ginseng 0.01-0.07 part, hawthorn 0.2-0.4 part, spiceleaf 0.1-0.8 part, date 0.1-0.5 part, Fructus Capsici 0.5-1 part, lotus seeds 0.7-0.7 part, rhizoma zingiberis 0.5-1.5 part, the tuber of dwarf lilyturf 0.5-1 part, Poria cocos 0.5-1 part, sea 0.5-1 part, numb green pepper 0.8-1.6 part, lemon-grass 0.01-0.1 part, cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part, tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part;
(3) the meat goods are by per hundred parts of weight, and the parts by weight of various Chinese herbal medicine dry fruits are:
Cloves 0.5-1 part, matrimony vine 0.1-0.4 part, root of Dahurain angelica 0.5-1 part, tsaoko 0.3-1 part, walnut 0.2-0.5 part, galingal 0.3-1 part, anistree 3-4 part, Chinese prickly ash 2-4 part, dried orange peel 0.5-1 part, fennel seeds 1-2 part, Radix Glycyrrhizae 1-3 part, Chinese cassia tree 1-3 part, Amomum globosum loureiro 0.8-2 part, red cool 0.1-0.5 part, nutmeg 0.5-1 part, Bi dials 0.3-1 part, white cool 0.1-0.7 part, fructus amomi 0.1-0.7 part, kaempferia galamga 0.2-0.8 part, hot sprout 0.5-1 part;
(4) fowl, domestic animals goods are by per hundred parts of weight, and the fruit and vegetable sauce of adding or the parts by weight of fruit and vegetable juice are:
Tomato ketchup 1-2 part
Apple jam 0.5-1 part
Peach juice 0.5-1 part
Honey 0.05-0.1 part
(5) fowl, domestic animals goods are by per hundred parts of weight, and additivated parts by weight are:
Gelatin 0.1-0.5 part
VC 0.01-0.05 part
Composite phosphate 0.01-0.03 part
Soybean protein 0.5-1.5 part
Monosodium glutamate 0.05-0.1 part
Extractive iodin-salt 0.05-0.15 part
(6) pulverize: Chinese herbal medicine after will preparing and dry fruit are ground into 80 purpose powder according to poultry, fowl batching after mixing respectively;
(7) boil: add 8-12 clear water doubly according to the weight of powder and put into pot and heat, add powder simultaneously and stir, changed little fire heating after boiling 30 minutes, 80 ℃ of temperature kept 2 hours;
(8) filter: with the sieve that shakes more than 80 orders, the soup that boils is filtered standby, the dregs of a decoction after the filtration boiled 1 hour after adding 3 times in water again, and with the medical filtration that worries along, the soup behind the secondary filter lumps together, and is standby;
(9) add fruit and vegetable sauce:, join in the liquid after the filtration standby in proportion with fruit and vegetable sauce or fruit and vegetable juice;
(10) add additive: the additive for preparing is joined to make auxiliary material liquid in the soup of temperature more than 55 ℃ standby;
(11) stir: pour the auxiliary material liquid for preparing into mixer and fully stir 5-10 minute, standby;
(12) refilter: the auxiliary material liquid after will stirring is filtered with the sieve that shakes more than 80 orders, the auxiliary material liquid salinity 8.5-10 degree after guaranteeing to filter, pH value 7.3;
B, making step:
(1), the poultry that at first will just slaughter or fowl unhairing cut open the chest to remove the internal organs classify and grading and handle, and carries out radiation sterilizing;
(2), the raw material put in order is carried out strict cleaning with clear water, guarantee that unhairing cuts open the chest to remove the poultry or the whole intact no foul of fowl of internal organs;
(3), auxiliary material liquid is added brine injector, by poultry meat band bone 120%, be not with bone 140%, bird integral body 75% is carried out the auxiliary material injection;
(4), tumbling: will inject the good semi-finished product vacuum tumbler of packing into, and massage tumbling poultry meat products 1-3 hour, bird product 0.5-1.5 hour according to specification;
(5), shaping: the semi-finished product of tumbling are carried out shaping on request, guarantee the product shape grace;
(6), oven dry: product after the shaping is carried out suitable processed, and dry with drying plant;
(7), quick-frozen: pack into-33 ℃ quick-freezing room 3-6 hour of the product after will drying;
(8), packing: the product that quick-frozen is good is accomplished fluently packing on request;
(9), warehouse-in: pack packaged product into-18 ℃--20 ℃ constant heat storage is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2007101632812A CN101138421B (en) | 2007-10-23 | 2007-10-23 | Equilibrated nutrition meat vegetables eating livestock and bird product processing method |
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| CN2007101632812A CN101138421B (en) | 2007-10-23 | 2007-10-23 | Equilibrated nutrition meat vegetables eating livestock and bird product processing method |
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| Publication Number | Publication Date |
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| CN101138421B true CN101138421B (en) | 2010-06-09 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1214928A (en) * | 1998-10-16 | 1999-04-28 | 朱旭 | Pure natural biological nutrient liquid |
| CN1215604A (en) * | 1997-10-29 | 1999-05-05 | 周开威 | Tonic liquid |
| CN1701724A (en) * | 2004-12-14 | 2005-11-30 | 天津中新药业集团股份有限公司 | Solid beverage capable of balancing diet nutrition |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1215604A (en) * | 1997-10-29 | 1999-05-05 | 周开威 | Tonic liquid |
| CN1214928A (en) * | 1998-10-16 | 1999-04-28 | 朱旭 | Pure natural biological nutrient liquid |
| CN1701724A (en) * | 2004-12-14 | 2005-11-30 | 天津中新药业集团股份有限公司 | Solid beverage capable of balancing diet nutrition |
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| CN101138421A (en) | 2008-03-12 |
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