CN102283393B - 一种木樨腰花肠的制作方法 - Google Patents
一种木樨腰花肠的制作方法 Download PDFInfo
- Publication number
- CN102283393B CN102283393B CN201110250402A CN201110250402A CN102283393B CN 102283393 B CN102283393 B CN 102283393B CN 201110250402 A CN201110250402 A CN 201110250402A CN 201110250402 A CN201110250402 A CN 201110250402A CN 102283393 B CN102283393 B CN 102283393B
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- CN
- China
- Prior art keywords
- intestines
- pork kidneys
- minutes
- scalloped pork
- clear
- 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.)
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- 210000003734 kidney Anatomy 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 26
- 238000010411 cooking Methods 0.000 title abstract 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 28
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims description 73
- 210000000936 intestine Anatomy 0.000 claims description 37
- 235000014347 soups Nutrition 0.000 claims description 26
- 241000287828 Gallus gallus Species 0.000 claims description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 18
- 241000221377 Auricularia Species 0.000 claims description 18
- 240000008415 Lactuca sativa Species 0.000 claims description 18
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 18
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 18
- 239000004223 monosodium glutamate Substances 0.000 claims description 18
- 235000012045 salad Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 17
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 241000209140 Triticum Species 0.000 claims description 9
- 235000021307 Triticum Nutrition 0.000 claims description 9
- 229910001873 dinitrogen Inorganic materials 0.000 claims description 8
- 239000012634 fragment Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013580 sausages Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 3
- 102000002322 Egg Proteins Human genes 0.000 abstract 3
- 108010000912 Egg Proteins Proteins 0.000 abstract 3
- 235000014103 egg white Nutrition 0.000 abstract 3
- 210000000969 egg white Anatomy 0.000 abstract 3
- 241000495841 Oenanthe oenanthe Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 33
- 241000234282 Allium Species 0.000 description 15
- 241000234314 Zingiber Species 0.000 description 15
- 235000013372 meat Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 244000028550 Auricularia auricula Species 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000003750 conditioning effect Effects 0.000 description 2
- 244000183278 Nephelium litchi Species 0.000 description 1
- 235000015742 Nephelium litchi Nutrition 0.000 description 1
- 241000657513 Senna surattensis Species 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
Description
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250402A CN102283393B (zh) | 2011-08-29 | 2011-08-29 | 一种木樨腰花肠的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110250402A CN102283393B (zh) | 2011-08-29 | 2011-08-29 | 一种木樨腰花肠的制作方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102283393A CN102283393A (zh) | 2011-12-21 |
| CN102283393B true CN102283393B (zh) | 2012-10-03 |
Family
ID=45330372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110250402A Active CN102283393B (zh) | 2011-08-29 | 2011-08-29 | 一种木樨腰花肠的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102283393B (zh) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926447A (zh) * | 2010-08-20 | 2010-12-29 | 周安渊 | 高菜肉丝的制备方法 |
-
2011
- 2011-08-29 CN CN201110250402A patent/CN102283393B/zh active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926447A (zh) * | 2010-08-20 | 2010-12-29 | 周安渊 | 高菜肉丝的制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| 夏金龙.炒木犀肉.《好学易做大众菜谱》.吉林科学技术出版社,2005,(第一版),第37页. * |
| 梁华,杨振亚.木耳炒香肠.《美味营养保健菜谱》.上海科学技术文献出版社,2005,(第一版),第94页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102283393A (zh) | 2011-12-21 |
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| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Cooking method of agaric fried kidney Effective date of registration: 20130722 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2013990000485 |
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Date of cancellation: 20140820 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2013990000485 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Cooking method of agaric fried kidney Effective date of registration: 20140821 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20150821 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2014990000685 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Cooking method of agaric fried kidney Effective date of registration: 20150827 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
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Date of cancellation: 20160901 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2015990000725 |
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| PLDC | Enforcement, change and cancellation of contracts on pledge of patent right or utility model | ||
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Denomination of invention: Cooking method of agaric fried kidney Effective date of registration: 20160902 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
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Date of cancellation: 20170907 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2016990000761 |
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Denomination of invention: Cooking method of agaric fried kidney Effective date of registration: 20170913 Granted publication date: 20121003 Pledgee: Agricultural Development Bank of China Qixian County branch Pledgor: HENAN PROVINCE QI COUNTY YONGDA FOOD INDUSTRY Co.,Ltd. Registration number: 2017990000838 |
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