CN101653265A - Vegetable dried pork and preparation method thereof - Google Patents
Vegetable dried pork and preparation method thereof Download PDFInfo
- Publication number
- CN101653265A CN101653265A CN200910307393A CN200910307393A CN101653265A CN 101653265 A CN101653265 A CN 101653265A CN 200910307393 A CN200910307393 A CN 200910307393A CN 200910307393 A CN200910307393 A CN 200910307393A CN 101653265 A CN101653265 A CN 101653265A
- Authority
- CN
- China
- Prior art keywords
- pork
- parts
- product
- particle
- preparation
- 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.)
- Granted
Links
Abstract
The invention discloses vegetable dried pork and a preparation method thereof. The preparation method comprises the following steps: using pork, fresh onion, tomatoes and celery as main raw materials;and adding auxiliary materials, such as white granulated sugar, soybean oil, honey, glycerin, rice wine, soy sauce, common salt, monosodium glutamate, licorice powder, five-spice powder, and the like. Compared with the prior art, the preparation method reasonably combines the fresh onion, the tomatoes and the celery with special faint scent with pork, and the pork is cut into particles and cooked, fried, baked, packed and processed into a coked poke product. The product has the faint scent of vegetables and the natural sweet smell of the pork, has durable aftertaste and sweet, delicious and palateful aroma and is a leisure food beneficial to all ages.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of vegetable dried pork and preparation method thereof.
Background technology
Pork is one of animal food common on people's dining table, and its moderate cost is the main source that people absorb animal fat.At present mostly the eating method of pork is that fresh meat cooks, but the shelf-life of fresh meat is short, and needs to cook before edible, its edible restriction that has been subjected to when and where, thus limited the edible of people.Other meat height of fat in the pork and cholesterol content ratio, if long-term excessively edible a large amount of absorptions that will certainly cause fat, saturated fatty acid and cholesterol, so in the product of pork being made instant edible and being carried, also to consider nutrition arrangement, the picked-up balance of various foods, and along with people's growth in the living standard, people also more and more need the fine different food products of various mouthfeels.
Traditional dried pork all is to be that primary raw material is made with pork, the product taste is single, and mouthfeel is also harder, the product nutritive value is not abundant yet, also there is not the leisure food that pork and the fine combination of vegetables can be made in the market, along with the continuous pursuit of people to healthy food, food convenient, healthy, nutrition will more and more be subjected to liking of people, enrich the problem that healthy leisure food that various masses like becomes food production staff research.
Summary of the invention
Technical problem to be solved by this invention provides a kind of vegetable dried pork and preparation method thereof, the present invention is to be raw material with pork and fresh onion, tomato, celery, both is melted mutually mutually mend, and nutrition is in harmonious proportion, the meat flavour sweet-smelling provides the preparation method of this product simultaneously.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme:
According to listed as parts by weight, the green cucumber vegetable dried pork is by major ingredient: respectively 5～7 parts of 90～110 parts of lean pork and fresh onion, tomato, celeries, auxiliary material: 6～8 parts of white granulated sugars, 4～6 parts of soybean oils, 14～18 parts of honey, edible glycerol 8-10 part, 1～3 part of yellow rice wine, soy sauce 3-5 part, 1.5～2 parts of salt, 0.5～0.7 part of monosodium glutamate, 0.1～0.3 part of licorice powder and five-spice powder are prepared from for 0.1～0.3 part.
Preferably, vegetable dried pork adopts following weight portion proportioning preparation: major ingredient: each 6 parts of 100 parts of lean pork and fresh onion, tomato, celeries, auxiliary material: 0.2 part of 6 parts of white granulated sugars, 5 parts of soybean oils, 16 parts of honey, 9 parts of edible glycerols, 2 parts of yellow rice wine, 4 parts in soy sauce, 1.8 parts of salt, 0.6 part of monosodium glutamate, 0.2 part of licorice powder and five-spice powder.
A kind of method for preparing aforementioned vegetable dried pork comprises the steps:
(1) processing of pork: pork is boiled to disconnected living, begin to become loose up to surperficial meat, can form naturally with the direct extruding of hand thread, do not have obvious manadesma to connect after, be cooled to normal temperature, with dicer pork cut into the length and width height then and be 0.9 centimetre particle;
(2) processing of fresh vegetables: fresh onion, tomato, celery clean up in clear water, are cut into particle then;
(3) frying: all auxiliary materials are put into pot, and mixing adds 15% clear water of pork amount, and auxiliary material was boiled 30 minutes, adds the vegetables particle, puts into the pork particle, soaks 40 minutes, does not stop to stir-fry, and heats up to juice is received dried at last; In the frying process, also to ceaselessly pat 80% product fibr tissue is separated automatically;
(4) baking: be layered in the stainless steel sift to the vegetables pork uniform particles that frying is good, thickness is about 2 centimetres, toasts 60～100 minutes down at 50～60 ℃; Up to the surface is golden yellow begin to send out brown till;
(5) cooling: put into clean environment cooling 24-48 hour at baked dried pork, certain gloss is arranged up to product surface, very pliable and tough, have till the slight viscosity;
Completing steps (5) but afterwards sterilization packaging get product, finished product gets final product with the outer packaging bag quantitative package behind check of organoleptic examination, physical and chemical index and Micro biological Tests.
Preferably, the selection pig leg meat is a raw material, rejects manadesma, broken oil and blood stains on the pig leg meat before boiling, because pig leg meat position monoblock all is a lean meat, fat content is few, belongs to high protein, low fat and is the pork of homovitamin.
Pork is one of animal food important on people's dining table, and pork can be the mankind good protein and essential aliphatic acid are provided, and pork can provide ferroheme (organic iron) and promote the cysteine that iron absorbs, and can improve hypoferric anemia.But other meat height of fat in the pork and cholesterol content ratio, if long-term excessively edible a large amount of absorptions that will certainly cause fat, saturated fatty acid and cholesterol, so product of the present invention adds vegetables such as onion, tomato, celery on the basis that with pork is raw material, and onion, tomato, celery are nutritious, delicious flavour, contain multiple human body essential amino acid, also contain abundant vitamin and mineral salt.The vegetable dried pork product is onion, tomato, the celery that adopts through conscientiously selecting, and is reasonably combined with pork, adopts advanced production technology, in seasoning and process repeatedly, both melted mutually mutually mend, and nutrition is in harmonious proportion, the meat flavour sweet-smelling.
On production technology, the present invention has great improvement, first, adopt dicer to cut pork, when cutting pork, can simultaneously the moisture of pork be extracted, make meat soft, reach the purpose of the pork of tenderization for the first time, just can reach tenderization pork without tenderizer like this, can make product become the health-oriented products that do not add any additives; Mechanized Processing has improved operating efficiency, has reduced labour intensity; Second, in the frying process, the beating that does not stop, the pork fibr tissue is separated automatically, reach the purpose of the pork of tenderization for the second time, not only meat was tender after the pork beating was loose, but also can absorb seasoning soup juice fully, the vegetables that make pork and added are more tasty, and the product of making is just bright more fragrant; In process of production, adopt the pork tenderizing mode of machinery, make the product of producing soft pliable and tough, be easy to chew and digest.The present invention adopts compound seasoning and advanced production and processing technology, in manufacturing meat products, add the fresh vegetables particle, and the seasoning soup juice with infusion soaks, make product taste and nutritional factors all reach very high level, the product of producing is superior in taste not only, the hygienic quality level also is greatly improved, and can reach the related request of food hygienic standard comprehensively, is fit to suitability for industrialized production.
Compared with prior art, the present invention mainly utilizes fresh onion, tomato, celery and pork reasonably combined, and pork is cut into particle, the cooked meat product that production technologies such as process boiling, frying, baking process.The delicate fragrance of the existing onion of product of the present invention, tomato, celery, the natural sweet-smelling of pork, mouthfeel is pure and mild, and long times of aftertaste is fragrant and sweet good to eat, and ability to speak stream is fragrant, and mellow deliciousness is a kind of all-ages leisure meat products.The product that the present invention produces also has long shelf-life, and advantage such as be easy to carry about with one.
The specific embodiment
Embodiment 1:
Raw material is prepared: (the selection pig leg meat is a raw material to lean pork 100kg, before boiling, reject manadesma, broken oil and blood stains on the pig leg meat) and fresh onion, tomato, each 6kg of celery, auxiliary material: white granulated sugar 6kg, soybean oil 5kg, honey 16kg, edible glycerol 9kg, yellow rice wine 2kg, soy sauce 4kg, salt 1.8kg, monosodium glutamate 0.6kg, licorice powder 0.2kg and five-spice powder 0.2kg
The preparation method:
(1) processing of pork: pork is boiled to disconnected living, begin to become loose up to surperficial meat, can form naturally with the direct extruding of hand thread, do not have obvious manadesma to connect after, be cooled to normal temperature, with dicer pork cut into the length and width height then and be 0.9 centimetre particle;
(2) processing of fresh vegetables: fresh onion, tomato, celery clean up in clear water, are cut into particle then;
(3) frying: all auxiliary materials are put into pot, and mixing adds 15% clear water of pork amount, and auxiliary material was boiled 30 minutes, adds the vegetables particle, puts into the pork particle, soaks 40 minutes, does not stop to stir-fry, and heats up to juice is received dried at last; In the frying process, also to ceaselessly pat 80% product fibr tissue is separated automatically, make pork can absorb seasoning soup juice fully;
(4) baking: be layered in the stainless steel sift to the vegetables pork uniform particles that frying is good, thickness is about 2 centimetres, toasts 60～100 minutes down at 50～60 ℃; Up to the surface is golden yellow begin to send out brown till;
(5) cooling: baked dried pork is put into clean environment cooling 24-48 hour, certain gloss is arranged up to product surface, very pliable and tough, have till the slight viscosity;
(6) packing: product sterilization back is got product in the automatic granular packaging machine packing, and finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
Embodiment 2:
Raw material is prepared: (the selection pig leg meat is a raw material to lean pork 90kg, before boiling, reject manadesma, broken oil and blood stains on the pig leg meat) and fresh onion, tomato, each 5kg of celery, auxiliary material: white granulated sugar 6kg, soybean oil 4kg, honey 14kg, edible glycerol 8kg, yellow rice wine 1kg, soy sauce 3kg, salt 1.5kg, monosodium glutamate 0.5kg, licorice powder 0.1kg and five-spice powder 0.1kg
The preparation method:
(1) processing of pork: pork is boiled to disconnected living, begin to become loose up to surperficial meat, can form naturally with the direct extruding of hand thread, do not have obvious manadesma to connect after, be cooled to normal temperature, with dicer pork cut into the length and width height then and be 0.9 centimetre particle;
(2) processing of fresh vegetables: fresh onion, tomato, celery clean up in clear water, are cut into particle then;
(3) frying: all auxiliary materials are put into pot, and mixing adds 15% clear water of pork amount, and auxiliary material was boiled 30 minutes, adds the vegetables particle, puts into the pork particle, soaks 40 minutes, does not stop to stir-fry, and heats up to juice is received dried at last; In the frying process, also to ceaselessly pat 80% product fibr tissue is separated automatically, make pork can absorb seasoning soup juice fully;
(4) baking: be layered in the stainless steel sift to the vegetables pork uniform particles that frying is good, thickness is about 2 centimetres, toasts 60～100 minutes down at 50～60 ℃; Up to the surface is golden yellow begin to send out brown till;
(5) cooling: baked dried pork is put into clean environment cooling 24-48 hour, certain gloss is arranged up to product surface, very pliable and tough, have till the slight viscosity;
(6) packing: product sterilization back is got product in the automatic granular packaging machine packing, and finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
Embodiment 3:
Raw material is prepared: (the selection pig leg meat is a raw material to lean pork 110kg, before boiling, reject manadesma, broken oil and blood stains on the pig leg meat) and fresh onion, tomato, each 7kg of celery, auxiliary material: white granulated sugar 8kg, soybean oil 6kg, honey 18kg, edible glycerol 10kg, yellow rice wine 3kg, soy sauce 5kg, salt 2kg, monosodium glutamate 0.7kg, licorice powder 0.3kg and five-spice powder 0.3kg
The preparation method:
(1) processing of pork: pork is boiled to disconnected living, begin to become loose up to surperficial meat, can form naturally with the direct extruding of hand thread, do not have obvious manadesma to connect after, be cooled to normal temperature, with dicer pork cut into the length and width height then and be 0.9 centimetre particle;
(2) processing of fresh vegetables: fresh onion, tomato, celery clean up in clear water, are cut into particle then;
(3) frying: all auxiliary materials are put into pot, and mixing adds 15% clear water of pork amount, and auxiliary material was boiled 30 minutes, adds the vegetables particle, puts into the pork particle, soaks 40 minutes, does not stop to stir-fry, and heats up to juice is received dried at last; In the frying process, also to ceaselessly pat 80% product fibr tissue is separated automatically, make pork can absorb seasoning soup juice fully;
(4) baking: be layered in the stainless steel sift to the vegetables pork uniform particles that frying is good, thickness is about 2 centimetres, toasts 60～100 minutes down at 50～60 ℃; Up to the surface is golden yellow begin to send out brown till;
(5) cooling: baked dried pork is put into clean environment cooling 24-48 hour, certain gloss is arranged up to product surface, very pliable and tough, have till the slight viscosity;
(6) packing: product sterilization back is got product in the automatic granular packaging machine packing, and finished product gets final product with the outer packaging bag quantitative package behind organoleptic examination, physical and chemical index check and Micro biological Tests.
Claims (4)
1. vegetable dried pork, it is characterized in that: according to listed as parts by weight, it is by major ingredient: respectively 5～7 parts of 90～110 parts of lean pork and fresh onion, tomato, celeries, auxiliary material: 5～8 parts of white granulated sugars, 4～6 parts of soybean oils, 14～18 parts of honey, edible glycerol 8-10 part, 1～3 part of yellow rice wine, soy sauce 3-5 part, 1.5～2 parts of salt, 0.5～0.7 part of monosodium glutamate, 0.1～0.3 part of licorice powder and five-spice powder are prepared from for 0.1～0.3 part.
2. according to the described vegetable dried pork of claim 1, it is characterized in that: according to listed as parts by weight, it is by major ingredient: respectively 6 parts of 100 parts of lean pork and fresh onion, tomato, celeries, auxiliary material: 6 parts of white granulated sugars, 5 parts of soybean oils, 16 parts of honey, 9 parts of edible glycerols, 2 parts of yellow rice wine, 4 parts in soy sauce, 1.8 parts of salt, 0.6 part of monosodium glutamate, 0.2 part of licorice powder and five-spice powder are prepared from for 0.2 part.
3. one kind prepares the method for vegetable dried pork as claimed in claim 1 or 2, comprises the steps:
(1) processing of pork: pork boiled to disconnected gives birth to, begin to become loose up to surperficial meat, can form naturally with the direct extruding of hand thread, do not have obvious manadesma to connect after, be cooled to normal temperature, with dicer pork is cut into the particle that the length and width height is 0.9 centimetre then;
(2) processing of fresh vegetables: fresh onion, tomato, celery clean up in clear water, are cut into particle then;
(3) frying: all auxiliary materials are put into pot, and mixing adds 15% clear water of pork amount, and auxiliary material was boiled 30 minutes, adds the vegetables particle, puts into the pork particle, soaks 40 minutes, does not stop to stir-fry, and heats up to juice is received dried at last; In the frying process, also to ceaselessly pat 80% product fibr tissue is separated automatically;
(4) baking: be layered in the stainless steel sift to the vegetables pork uniform particles that frying is good, thickness is about 2 centimetres, toasts 60～100 minutes down at 50～60 ℃;
(5) cooling: baked dried pork is put into clean environment cooling 24-48 hour, certain gloss is arranged up to product surface, very pliable and tough, slight viscosity is arranged, get product.
4. according to the preparation method of the described vegetable dried pork of claim 3, it is characterized in that: select pig leg meat, before boiling, reject manadesma, broken oil and blood stains on the pig leg meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910307393XA CN101653265B (en) | 2009-09-21 | 2009-09-21 | Vegetable dried pork and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910307393XA CN101653265B (en) | 2009-09-21 | 2009-09-21 | Vegetable dried pork and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101653265A true CN101653265A (en) | 2010-02-24 |
| CN101653265B CN101653265B (en) | 2013-04-17 |
Family
ID=41707892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910307393XA Active CN101653265B (en) | 2009-09-21 | 2009-09-21 | Vegetable dried pork and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101653265B (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239984A (en) * | 2011-05-23 | 2011-11-16 | 厦门思露生物科技有限公司 | Bird nest health-care product buccal tablet |
| CN102960745A (en) * | 2012-08-16 | 2013-03-13 | 熊智惠 | Manufacturing method of fruit and vegetable dried rabbit meat |
| CN103519203A (en) * | 2013-10-23 | 2014-01-22 | 贵州五福坊食品有限公司 | Mellow pea dried pork and preparation method thereof |
| CN103519204A (en) * | 2013-10-23 | 2014-01-22 | 贵州五福坊食品有限公司 | Special flavored lima bean dried pork slices and preparation method thereof |
| CN104366519A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Spicy cured pork jerky and processing method thereof |
| CN105077345A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Pork sausage and making method thereof |
| CN106901214A (en) * | 2017-04-26 | 2017-06-30 | 合肥绿益食品有限公司 | Poria cocos dried pork and preparation method thereof |
| CN108634163A (en) * | 2018-05-02 | 2018-10-12 | 贵州五福坊食品股份有限公司 | A kind of tearing vegetable dried pork and preparation method thereof |
| CN108719816A (en) * | 2018-05-02 | 2018-11-02 | 贵州五福坊食品股份有限公司 | A kind of spicy tearing vegetable dried pork and preparation method thereof |
| CN111493130A (en) * | 2020-05-28 | 2020-08-07 | 山西省平遥親圪墶餐饮文化传播有限公司 | Cooked pork jerky rotten fresh-keeping preparation process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555730A (en) * | 2004-01-09 | 2004-12-22 | 金龙国 | Preparaton method of full debydrated nutritive multiflavoured dried beef |
| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN101147593A (en) * | 2007-09-05 | 2008-03-26 | 贵州五福坊食品有限公司 | Spicy wild fungus shredded pork and preparation method thereof |
| CN101305811A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
-
2009
- 2009-09-21 CN CN200910307393XA patent/CN101653265B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1555730A (en) * | 2004-01-09 | 2004-12-22 | 金龙国 | Preparaton method of full debydrated nutritive multiflavoured dried beef |
| CN101143012A (en) * | 2007-09-05 | 2008-03-19 | 贵州五福坊食品有限公司 | Wild mushroom shredded pork and preparation method thereof |
| CN101147593A (en) * | 2007-09-05 | 2008-03-26 | 贵州五福坊食品有限公司 | Spicy wild fungus shredded pork and preparation method thereof |
| CN101305811A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of polypeptides dried meat floss rich in nutrient |
Non-Patent Citations (2)
| Title |
|---|
| 张庆永,1: "果蔬肉脯的制作工艺", 《肉类工业》 * |
| 莫开菊等,1: "微波法生产胡萝卜猪肉脯的工艺研究", 《食品工业科技》 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239984A (en) * | 2011-05-23 | 2011-11-16 | 厦门思露生物科技有限公司 | Bird nest health-care product buccal tablet |
| CN102960745A (en) * | 2012-08-16 | 2013-03-13 | 熊智惠 | Manufacturing method of fruit and vegetable dried rabbit meat |
| CN103519203A (en) * | 2013-10-23 | 2014-01-22 | 贵州五福坊食品有限公司 | Mellow pea dried pork and preparation method thereof |
| CN103519204A (en) * | 2013-10-23 | 2014-01-22 | 贵州五福坊食品有限公司 | Special flavored lima bean dried pork slices and preparation method thereof |
| CN103519204B (en) * | 2013-10-23 | 2015-11-18 | 贵州五福坊食品有限公司 | A kind of strange taste Chinese indigo dried pork and preparation method thereof |
| CN103519203B (en) * | 2013-10-23 | 2015-11-18 | 贵州五福坊食品有限公司 | A kind of alcohol sweet pea dried pork and preparation method thereof |
| CN104366519A (en) * | 2014-10-11 | 2015-02-25 | 合肥寿保农副产品有限公司 | Spicy cured pork jerky and processing method thereof |
| CN105077345A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Pork sausage and making method thereof |
| CN106901214A (en) * | 2017-04-26 | 2017-06-30 | 合肥绿益食品有限公司 | Poria cocos dried pork and preparation method thereof |
| CN108634163A (en) * | 2018-05-02 | 2018-10-12 | 贵州五福坊食品股份有限公司 | A kind of tearing vegetable dried pork and preparation method thereof |
| CN108719816A (en) * | 2018-05-02 | 2018-11-02 | 贵州五福坊食品股份有限公司 | A kind of spicy tearing vegetable dried pork and preparation method thereof |
| CN111493130A (en) * | 2020-05-28 | 2020-08-07 | 山西省平遥親圪墶餐饮文化传播有限公司 | Cooked pork jerky rotten fresh-keeping preparation process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101653265B (en) | 2013-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101653265B (en) | Vegetable dried pork and preparation method thereof | |
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN103005480B (en) | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance | |
| CN101653264B (en) | Vegetable dried pork with carrot taste and preparation method thereof | |
| CN101069564A (en) | Tea-fragrant cow-meat pellets and making method | |
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN103504325B (en) | A kind of fragrant peppery green soya bean dried pork and preparation method thereof | |
| CN101143012B (en) | Wild mushroom shredded pork | |
| CN102845730B (en) | Sichuan-style pickle seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof | |
| CN101653263B (en) | Vegetable dried pork with green cucumber taste and preparation method thereof | |
| CN101147593B (en) | Spicy wild fungus shredded pork and preparation method thereof | |
| KR101740320B1 (en) | Method for manufacturing aged pork gimbap and aged pork gimbap manufactured by the same | |
| CN103519203B (en) | A kind of alcohol sweet pea dried pork and preparation method thereof | |
| KR20110109318A (en) | The manufacturing method of smoked ham hocks kkakttugi | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN104432139A (en) | Shredded pork and production method thereof | |
| KR101997093B1 (en) | Method for manufacturing vitamin kimbab and vitamin kimbab thereof | |
| CN104026618A (en) | Method for manufacturing spicy duck (Yalajiao) by sanhui duck | |
| CN103005486A (en) | Method for processing bean cattle hoof meat and bean cattle hoof meat | |
| CN102106552A (en) | Method for preparing wild fungi shredded beef | |
| KR20100035255A (en) | Method for producing the soup for noodle containing broth and kamaboko and method for cooking the noodle by using the soup | |
| CN101108010B (en) | Fresh convenient coarse grain powder with beef | |
| CN108634163A (en) | A kind of tearing vegetable dried pork and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |