CN101411503A - Fermented pork ham - Google Patents
Fermented pork ham Download PDFInfo
- Publication number
- CN101411503A CN101411503A CNA2008100514902A CN200810051490A CN101411503A CN 101411503 A CN101411503 A CN 101411503A CN A2008100514902 A CNA2008100514902 A CN A2008100514902A CN 200810051490 A CN200810051490 A CN 200810051490A CN 101411503 A CN101411503 A CN 101411503A
- Authority
- CN
- China
- Prior art keywords
- pork
- meat
- cfu
- salt
- ham
- 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)
Abstract
The invention relates to a fermented pork ham, which belongs to the field of food. The aim of the invention is to provide the fermented pork ham produced through a new producing formulation and a new process. The compositions of raw materials for active components for producing the fermented pork ham in weight portion are as follows: salting ingredients comprises pork, edible salt, sodium nitrate, sodium ascorbate, ground pepper, and nutmeg powder; and inoculation injection ingredients comprises water, the edible salt, pediococcus pentosaceus, and lactobacillus sake. The fermented pork ham has broad range of selected materials and is acceptable in forms of joint or small piece. The producing method adopts an injection inoculation and rolling dispersion technology so that bacterial strains can be quickly dispersed in the pork evenly, the fermentation is even, and the fermentation speed is greatly improved.
Description
Technical field:
The invention belongs to field of food.
Background technology:
Pork is must indispensable meat product in people's daily life, and its eating method is various, have smoked, sauce, steaming, roasting, stew or the like, and have some that pork is made into ham product, improve its storage life.Yet the technology fermentation time long ripening of existing making pork ham needs time of some months, also needs the good fermenting-ripening place of health, and loss is very big, and cost is very high.
Summary of the invention:
The purpose of this invention is to provide a kind of new making prescription and the fermented pork ham of technology making.
The present invention makes the raw materials of effective components weight portion and consists of:
Pickle batching:
Pork 100 salt 2～8 natrium nitrosums 0.01～0.015
Sodium ascorbate 0.1～0.5 pepper powder 0.1～1 ground nutmeg 0.1～1
Vaccinal injection liquid batching:
Water 100 salt 0.85～0.9
Pediococcus pentosaceus and Lactobacillus saki 0.5～10
Pediococcus pentosaceus wherein: Lactobacillus saki 10～1: 1～10, bacterial classification concentration 5 * 10
7Cfu/ml～10
9Cfu/ml.
The preparation method of fermented pork ham of the present invention:
A, pork is cut into the strip of wide 2～15cm, thick 2～15cm, long 3～40cm;
B, pickle the employing dry salting, pork, salt, natrium nitrosum, sodium ascorbate, pepper powder, ground nutmeg, batch mixes evenly after, the surface of smearing meat uniformly, be put into then under 0 ℃～5 ℃ the condition and pickled 12～48 hours, meat can take out when presenting uniformity red;
C, the preparation of vaccinal injection liquid: add salt in water, be made into physiological saline, through after the sterilization processing, add cultured bacterial classification Pediococcus pentosaceus and Lactobacillus saki, bacterial classification concentration is 5 * 10 in the parenteral solution
7Cfu/ml～10
9Cfu/ml;
D, injection inoculation: with brine injector the parenteral solution for preparing is injected the meat of pickling, frequency injection is 1～10 time, and injection rate is 1%～20%;
E, tumbling disperse: tumbler is placed in 0 ℃～5 ℃ the freezer, perhaps uses the tumbler of band refrigeration, and temperature is controlled at 0 ℃～5 ℃, and tumbling speed is 5～25 rev/mins, 1～20 hour tumbling time;
F, fermentation: the scattered cube meat of tumbling is put in the installation for fermentings such as fermenting case or fermenting cellar, and 30 ℃～45 ℃ condition bottom fermentations 10～28 hours, fermentation termination pH value was controlled at 4.8～5.2;
G, baking, fumigation: fermentation ends pork is put into baking fumigation equipment, toasted 1～10 hour under 45 ℃～75 ℃ conditions, fumigation is 1～5 hour then, is warmed up to 70 ℃～95 ℃ and toasts 0.5～5 hour again, makes its central temperature reach 60 ℃～80 ℃.
The present invention at first is made into smoke solution 0.001%～2% the aqueous solution in baking, fumigation step, then the cube meat after the fermentation is put into, soaked 1～300 second, put into baking fumigation equipment after the taking-up, under 25 ℃～75 ℃ conditions, toasted 1～10 hour, be warmed up to 70 ℃～95 ℃ then and toasted 0.5～5 hour again, its central temperature reaches 60 ℃～80 ℃.
The present invention baking, in the fumigation step when cube meat hour, little cube meat is the Pork-pieces of finger beam 2～5cm, thick 2～5cm, long 3～10cm, press 0.0005%～1% heavy adding smoke solution of meat, put into the ham mould after mixing, boiling is 30～180 minutes in 75 ℃～95 ℃ water.
The present invention selects materials extensively, and joint, fritter meat all can.Adopted injection inoculation, tumbling dispersion technology, bacterial classification can evenly be disperseed in meat rapidly, made fermentation evenly, fermenting speed is accelerated greatly.The present invention has overcome the shortcoming of prior art, and the production cycle is very short, and yield rate is higher, and cost is lower, product has strong ferment local-flavor, fine and tender taste, and color is ruddy, and acidity is moderate, also have unique meat fragrance, meet Chinese taste fully, can enter ordinary citizen house.
The specific embodiment:
The present invention makes the raw materials of effective components weight portion and consists of:
Pickle batching:
Pork 100 salt 2～8 natrium nitrosums 0.01～0.015
Sodium ascorbate 0.1～0.5 pepper powder 0.1～1 ground nutmeg 0.1～1
Vaccinal injection liquid batching:
Water 100 salt 0.85～0.9
Pediococcus pentosaceus and Lactobacillus saki 0.5～10
Pediococcus pentosaceus wherein: Lactobacillus saki 10～1: 1～10, bacterial classification concentration 5 * 10
7Cfu/ml～10
9Cfu/ml.
The preparation method of fermented pork ham of the present invention is:
A, the pork of selecting process to be up to the standards can be the pork of bulk, as tenterloin, also can be the pork of fritter.Pork is cut into the strip of wide 2～15cm, thick 2～15cm, long 3～40cm; Pare off the free tissue in cube meat surface, pare off tissues such as the manadesma on surface, fatty blood stains.
B, pickle the employing dry salting, pork, salt, natrium nitrosum, sodium ascorbate, pepper powder, ground nutmeg, batch mixes evenly after, the surface of smearing meat uniformly, be put into then under 0 ℃～5 ℃ the condition and pickled 12～48 hours, meat can take out when presenting uniformity red;
C, the preparation of vaccinal injection liquid: use the water that meets national hygiene standard for drinking water, also can use pure water, in water, add salt, be made into physiological saline, through after the sterilization processing, add cultured bacterial classification Pediococcus pentosaceus and Lactobacillus saki, bacterial classification concentration is 5 * 10 in the parenteral solution
7Cfu/ml～10
9Cfu/ml;
D, injection inoculation: with brine injector the parenteral solution for preparing is injected the meat of pickling, frequency injection is 1～10 time, and injection rate is 1%～20%;
Adopt the method for injection inoculation, bacterial classification can be expelled to the deep layer of pork, having overcome surface seeding bacterial classification in the past needs just can be diffused into for a long time the shortcoming of the deep layer of meat, has shortened fermentation time greatly, thereby the production that makes the fermentation ham shortens to 2 days from several original months.
E, tumbling disperse: tumbler is placed in 0 ℃～5 ℃ the freezer, perhaps uses the tumbler of band refrigeration, and temperature is controlled at 0 ℃～5 ℃, and tumbling speed is 5～25 rev/mins, 1～20 hour tumbling time;
Through tumbling, the bacterial classification that is expelled to the meat deep layer can be dispersed in the meat uniformly, reach the effect of even fermentation.In addition, make musculature become loose through tumbling, muscle fibre disperses, and connective tissue softens, and quickens salt solution infiltration, diffusion and evenly distribution, promotes the extraction of the salting-in protein in the meat, improves and strengthen the adhesion strength of cube meat, has improved the tender degree and the succulence of product
F, fermentation: the scattered cube meat of tumbling is put in the installation for fermentings such as fermenting case or fermenting cellar, and 30 ℃～45 ℃ condition bottom fermentations 10～28 hours, fermentation termination pH value was controlled at 4.8～5.2;
G, baking, fumigation: fermentation ends pork is put into baking fumigation equipment, toasted 1～10 hour under 45 ℃～75 ℃ conditions, fumigation is 1～5 hour then, is warmed up to 70 ℃～95 ℃ and toasts 0.5～5 hour again, makes its central temperature reach 60 ℃～80 ℃.
Vacuum-packed
Take out the fermentation ham after toasting, in good hygienic conditions, be cooled to room temperature, vacuum-packed then (perhaps vacuum-packed again after the section).Also can be directly vacuum-packed without cooling.
Operation is the same after the meat mincing fermentation ham demoulding after the boiling.
Sterilization, storage
Fermentation ham after the packing is put into 75 ℃～100 ℃ water, keep taking out after 0.1～5 minute cooling.Be placed under 0 ℃～5 ℃ conditions and store.
Shelf-life
Under 0 ℃ of-5 ℃ of condition is 3 months.
The present invention at first is made into smoke solution 0.001%～2% the aqueous solution in baking, fumigation step, then the cube meat after the fermentation is put into, soaked 1～300 second, put into baking fumigation equipment after the taking-up, under 25 ℃～75 ℃ conditions, toasted 1～10 hour, be warmed up to 70 ℃～95 ℃ then and toasted 0.5～5 hour again, its central temperature reaches 60 ℃～80 ℃.
The present invention baking, in the fumigation step when cube meat hour, little cube meat is the Pork-pieces of finger beam 2～5cm, thick 2～5cm, long 3～10cm, press 0.0005%～1% heavy adding smoke solution of meat, put into the ham mould after mixing, boiling is 30～180 minutes in 75 ℃～95 ℃ water.
Embodiment 1:
Pickle batching:
Pork 100 salt 2 natrium nitrosums 0.01
Sodium ascorbate 0.1 pepper powder 0.1 ground nutmeg 0.1
Vaccinal injection liquid batching:
Water 100 salt 0.85
Pediococcus pentosaceus and Lactobacillus saki 0.5
Pediococcus pentosaceus wherein: Lactobacillus saki 10: 1, bacterial classification concentration 5 * 10
7Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 5 * 10
7Cfu/ml.
Embodiment 2:
Pickle batching:
Pork 100 salt 2 natrium nitrosums 0.01
Sodium ascorbate 0.1 pepper powder 0.1 ground nutmeg 0.1
Vaccinal injection liquid batching:
Water 100 salt 0.87
Pediococcus pentosaceus and Lactobacillus saki 1
Pediococcus pentosaceus wherein: Lactobacillus saki 5: 5, bacterial classification concentration 10
8Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
8Cfu/ml.
Embodiment 3:
Pickle batching:
Pork 100 salt 2 natrium nitrosums 0.01
Sodium ascorbate 0.1 pepper powder 0.1 ground nutmeg 0.1
Vaccinal injection liquid batching:
Water 100 salt 0.9
Pediococcus pentosaceus and Lactobacillus saki 10
Pediococcus pentosaceus wherein: Lactobacillus saki 1: 10, bacterial classification concentration 10
9Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
9Cfu/ml.
Embodiment 4:
Pickle batching:
Pork 100 salt 5 natrium nitrosums 0.013
Sodium ascorbate 0.3 pepper powder 0.6 ground nutmeg 0.6
Vaccinal injection liquid batching:
Water 100 salt 0.85
Pediococcus pentosaceus and Lactobacillus saki 0.5
Pediococcus pentosaceus wherein: Lactobacillus saki 10: 1, bacterial classification concentration 5 * 10
7Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 5 * 10
7Cfu/ml.
Embodiment 5:
Pickle batching:
Pork 100 salt 5 natrium nitrosums 0.013
Sodium ascorbate 0.3 pepper powder 0.6 ground nutmeg 0.6
Vaccinal injection liquid batching:
Water 100 salt 0.87
Pediococcus pentosaceus and Lactobacillus saki 1
Pediococcus pentosaceus wherein: Lactobacillus saki 5: 5, bacterial classification concentration 10
8Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
8Cfu/ml.
Embodiment 6:
Pickle batching:
Pork 100 salt 5 natrium nitrosums 0.013
Sodium ascorbate 0.3 pepper powder 0.6 ground nutmeg 0.6
Vaccinal injection liquid batching:
Water 100 salt 0.9
Pediococcus pentosaceus and Lactobacillus saki 10
Pediococcus pentosaceus wherein: Lactobacillus saki 1: 10, bacterial classification concentration 10
9Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
9Cfu/ml.
Embodiment 7:
Pickle batching:
Pork 100 salt 8 natrium nitrosums 0.015
Sodium ascorbate 0.5 pepper powder 1 ground nutmeg 1
Vaccinal injection liquid batching:
Water 100 salt 0.85
Pediococcus pentosaceus and Lactobacillus saki 0.5
Pediococcus pentosaceus wherein: Lactobacillus saki 10: 1, bacterial classification concentration 5 * 10
7Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 5 * 10
7Cfu/ml.
Embodiment 8:
Pickle batching:
Pork 100 salt 8 natrium nitrosums 0.015
Sodium ascorbate 0.5 pepper powder 1 ground nutmeg 1
Vaccinal injection liquid batching:
Water 100 salt 0.87
Pediococcus pentosaceus and Lactobacillus saki 1
Pediococcus pentosaceus wherein: Lactobacillus saki 5: 5, bacterial classification concentration 10
8Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
8Cfu/ml.
Embodiment 9:
Pickle batching:
Pork 100 salt 8 natrium nitrosums 0.015
Sodium ascorbate 0.5 pepper powder 1 ground nutmeg 1
Vaccinal injection liquid batching:
Water 100 salt 0.9
Pediococcus pentosaceus and Lactobacillus saki 10
Pediococcus pentosaceus wherein: Lactobacillus saki 1: 10, bacterial classification concentration 10
9Cfu/ml.
The preparation method is the same, wherein Pediococcus pentosaceus: the bacterial classification concentration of Lactobacillus saki is 10
9Cfu/ml.
Annotate: process used container, equipment, instrument and will carry out cleaning, sterilization, keep aseptic as far as possible.
Claims (4)
1, a kind of fermented pork ham, wherein make the raw materials of effective components weight portion and consist of:
Pickle batching:
Pork 100 salt 2～8 natrium nitrosums 0.01～0.015
Sodium ascorbate 0.1～0.5 pepper powder 0.1～1 ground nutmeg 0.1～1
Vaccinal injection liquid batching:
Water 100 salt 0.85～0.9
Pediococcus pentosaceus and Lactobacillus saki 0.5～10
Pediococcus pentosaceus wherein: Lactobacillus saki 10～1: 1～10, bacterial classification concentration 5 * 10
7Cfu/ml～10
9Cfu/ml.
2, a kind of preparation method of fermented pork ham is characterized in that:
A, pork is cut into the strip of wide 2～15cm, thick 2～15cm, long 3～40cm;
B, pickle the employing dry salting, pork, salt, natrium nitrosum, sodium ascorbate, pepper powder, ground nutmeg, batch mixes evenly after, the surface of smearing meat uniformly, be put into then under 0 ℃～5 ℃ the condition and pickled 12～48 hours, meat can take out when presenting uniformity red;
C, the preparation of vaccinal injection liquid: add salt in water, be made into physiological saline, through after the sterilization processing, add cultured bacterial classification Pediococcus pentosaceus and Lactobacillus saki, bacterial classification concentration is 5 * 10 in the parenteral solution
7Cfu/ml～10
9Cfu/ml;
D, injection inoculation: with brine injector the parenteral solution for preparing is injected the meat of pickling, frequency injection is 1～10 time, and injection rate is 1%～20%;
E, tumbling disperse: tumbler is placed in 0 ℃～5 ℃ the freezer, perhaps uses the tumbler of band refrigeration, and temperature is controlled at 0 ℃～5 ℃, and tumbling speed is 5～25 rev/mins, 1～20 hour tumbling time;
F, fermentation: the scattered cube meat of tumbling is put in the installation for fermentings such as fermenting case or fermenting cellar, and 30 ℃～45 ℃ condition bottom fermentations 10～28 hours, fermentation termination pH value was controlled at 4.8～5.2;
G, baking, fumigation: fermentation ends pork is put into baking fumigation equipment, toasted 1～10 hour under 45 ℃～75 ℃ conditions, fumigation is 1～5 hour then, is warmed up to 70 ℃～95 ℃ and toasts 0.5～5 hour again, makes its central temperature reach 60 ℃～80 ℃.
3, the preparation method of fermented pork ham according to claim 2, it is characterized in that: in baking, at first smoke solution is made into 0.001%～2% the aqueous solution in the fumigation step, then the cube meat after the fermentation is put into, soaked 1～300 second, put into baking fumigation equipment after the taking-up, toasted 1～10 hour under 25 ℃～75 ℃ conditions, be warmed up to 70 ℃～95 ℃ then and toasted 0.5～5 hour again, its central temperature reaches 60 ℃～80 ℃.
4, the preparation method of fermented pork ham according to claim 2, it is characterized in that: baking, in the fumigation step when cube meat hour, little cube meat is the Pork-pieces of finger beam 2～5cm, thick 2～5cm, long 3～10cm, press 0.0005%～1% heavy adding smoke solution of meat, put into the ham mould after mixing, boiling is 30～180 minutes in 75 ℃～95 ℃ water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100514902A CN101411503A (en) | 2008-11-28 | 2008-11-28 | Fermented pork ham |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008100514902A CN101411503A (en) | 2008-11-28 | 2008-11-28 | Fermented pork ham |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101411503A true CN101411503A (en) | 2009-04-22 |
Family
ID=40592403
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2008100514902A Pending CN101411503A (en) | 2008-11-28 | 2008-11-28 | Fermented pork ham |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101411503A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178252A (en) * | 2011-05-09 | 2011-09-14 | 云南东恒经贸集团有限公司 | Curing agent for dry-cured ham |
| CN102697067A (en) * | 2012-06-01 | 2012-10-03 | 贵阳吉品风味食品有限公司 | Air dried meat and production method thereof |
| CN102987429A (en) * | 2012-12-06 | 2013-03-27 | 藤桥禽业有限公司 | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency |
| CN103169100A (en) * | 2013-01-31 | 2013-06-26 | 广东海洋大学 | Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process |
| CN103829268A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style smoked duck leg preparation method |
| CN104544257A (en) * | 2015-01-26 | 2015-04-29 | 固原新月清真食品有限公司 | Preservative and fresh-keeping processing technique for Muslim chicken cooked products |
| CN106942623A (en) * | 2017-04-12 | 2017-07-14 | 成都大学 | A kind of salted vegetables type composite fermentation local flavor meat products and its processing method |
| CN108244533A (en) * | 2017-12-18 | 2018-07-06 | 安徽恒盛实业有限责任公司 | A kind of fermentation processing method of pork |
| CN108850853A (en) * | 2017-05-12 | 2018-11-23 | 姜建华 | A kind of big row's meat（No. three meat）Ham |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
| CN111938090A (en) * | 2020-08-24 | 2020-11-17 | 成都大学 | Novel fermented ham with skin and processing method thereof |
| CN115005385A (en) * | 2022-06-14 | 2022-09-06 | 北京工商大学 | Low-salt compound curing agent for ham and preparation method and using method thereof |
-
2008
- 2008-11-28 CN CNA2008100514902A patent/CN101411503A/en active Pending
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178252A (en) * | 2011-05-09 | 2011-09-14 | 云南东恒经贸集团有限公司 | Curing agent for dry-cured ham |
| CN102697067A (en) * | 2012-06-01 | 2012-10-03 | 贵阳吉品风味食品有限公司 | Air dried meat and production method thereof |
| CN102697067B (en) * | 2012-06-01 | 2015-07-01 | 贵阳吉品风味食品有限公司 | Air dried meat and production method thereof |
| CN103829268A (en) * | 2012-11-26 | 2014-06-04 | 贾涛 | Western-style smoked duck leg preparation method |
| CN102987429A (en) * | 2012-12-06 | 2013-03-27 | 藤桥禽业有限公司 | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency |
| CN102987429B (en) * | 2012-12-06 | 2014-05-21 | 藤桥禽业股份有限公司 | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency |
| CN103169100B (en) * | 2013-01-31 | 2014-10-01 | 广东海洋大学 | Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process |
| CN103169100A (en) * | 2013-01-31 | 2013-06-26 | 广东海洋大学 | Cantonese style sausage and method for enhancing flavor of sausage through using biological flavoring process |
| CN104544257A (en) * | 2015-01-26 | 2015-04-29 | 固原新月清真食品有限公司 | Preservative and fresh-keeping processing technique for Muslim chicken cooked products |
| CN106942623A (en) * | 2017-04-12 | 2017-07-14 | 成都大学 | A kind of salted vegetables type composite fermentation local flavor meat products and its processing method |
| CN108850853A (en) * | 2017-05-12 | 2018-11-23 | 姜建华 | A kind of big row's meat（No. three meat）Ham |
| CN108244533A (en) * | 2017-12-18 | 2018-07-06 | 安徽恒盛实业有限责任公司 | A kind of fermentation processing method of pork |
| CN110236131A (en) * | 2019-04-26 | 2019-09-17 | 中国肉类食品综合研究中心 | A kind of bone-free fermentation ham and its processing technology of fast-ripenin |
| CN111938090A (en) * | 2020-08-24 | 2020-11-17 | 成都大学 | Novel fermented ham with skin and processing method thereof |
| CN115005385A (en) * | 2022-06-14 | 2022-09-06 | 北京工商大学 | Low-salt compound curing agent for ham and preparation method and using method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411503A (en) | Fermented pork ham | |
| CN103238863B (en) | Preparing technology of cantonese dried beef | |
| CN103251064B (en) | Processing technology of pungent and spicy dried beef | |
| CN101984859A (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN101422247B (en) | Fermented beef ham | |
| CN101176559A (en) | Fermentation agent for low ergamine salami sausage and method of use thereof | |
| CN102987429B (en) | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency | |
| CN103798831A (en) | Fermented tea sausage and processing method thereof | |
| CN104432141B (en) | The processing technology of Tujia's dried beef | |
| CN103989193A (en) | Preparation method of upper part of leg of pork | |
| CN104997042A (en) | Method for producing bound trotters through artificial inoculation and fermentation | |
| CN111000151A (en) | Preparation method of marinated chicken feet | |
| CN105795251A (en) | Processing method of roasted lamb leg | |
| CN104719947A (en) | Production method for fermenting sausage by adopting multiple strains under ultrahigh pressure | |
| CN102038203A (en) | Red bacon and preparation method thereof | |
| CN101317667A (en) | Quick-freezing pork steak foods and preparation thereof | |
| CN102178262B (en) | Method for making barbecued roast beef | |
| CN104323317A (en) | A shredded yak meat production method | |
| CN105077313A (en) | Processing technology of novel spicy pickle chicken foot, chicken wing, and chicken gizzard | |
| CN108497334A (en) | It is a kind of to ferment mutton sausage and preparation method using industrial egg shell as the high calcium of calcium source | |
| CN109349589A (en) | A kind of less salt rush digestion pickled material for meat products | |
| KR101260302B1 (en) | Drumsticks of chicken and the manufacturing method using deboner | |
| CN102028243B (en) | Processing method of fermented beef | |
| CN101531973A (en) | Lactobacillus pentosus, active fresh-keeping flavor intensifier and application thereof | |
| CN103734785A (en) | Preparation method of Anhui sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090422 |