CN102293415A - Method for preparing cane shoot preserved meat - Google Patents
Method for preparing cane shoot preserved meat Download PDFInfo
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- CN102293415A CN102293415A CN2011102582395A CN201110258239A CN102293415A CN 102293415 A CN102293415 A CN 102293415A CN 2011102582395 A CN2011102582395 A CN 2011102582395A CN 201110258239 A CN201110258239 A CN 201110258239A CN 102293415 A CN102293415 A CN 102293415A
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- wild rice
- rice stem
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- 235000013372 meat Nutrition 0.000 title abstract 7
- 238000000034 method Methods 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 12
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 241000746966 Zizania Species 0.000 claims description 44
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 44
- 235000015241 bacon Nutrition 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 20
- 210000000988 bone and bone Anatomy 0.000 claims description 19
- 239000000284 extract Substances 0.000 claims description 19
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 18
- 235000002566 Capsicum Nutrition 0.000 claims description 18
- 240000008415 Lactuca sativa Species 0.000 claims description 18
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 18
- 239000001390 capsicum minimum Substances 0.000 claims description 18
- 238000010411 cooking Methods 0.000 claims description 18
- 235000008397 ginger Nutrition 0.000 claims description 18
- 235000021552 granulated sugar 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
- 239000004615 ingredient Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 239000007789 gas Substances 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims 3
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000003750 conditioning effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 3
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 230000002335 preservative effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 15
- 241000208293 Capsicum Species 0.000 description 15
- 241000234314 Zingiber Species 0.000 description 15
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 150000001413 amino acids Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000013367 dietary fats Nutrition 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 235000021245 dietary protein Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 125000001477 organic nitrogen group Chemical group 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229940083542 sodium Drugs 0.000 description 1
- 235000015424 sodium Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for preparing cane shoot preserved meat, which comprises the following steps of: scalding cane shoot in hot water, and frying sauce; after a main material and the sauce are naturally cooled, performing nitrogen charged packaging on preserved meat, the cane shoot, the sauce and the like, and sealing; and performing conditioning multi-stage mild sterilization. On the basis of catering cane shoot preserved meat, the conventional catering technology is integrated with a food engineering technology, and the cane shoot preserved meat is subjected to industrial production and does not contain any chemical additive or preservative; and through the conditioning multi-stage sterilization, the nutrition and delicacy of the cane shoot preserved meat are not lost, and the cane shoot preserved meat is ready to eat, convenient and sanitary and can be eaten after being heated.
Description
Technical field
The present invention relates to a kind of preparation method with wild rice stem bacon of instant, fresh-keeping, delicious, nutrition.
Background technology
Wild rice stem is the distinctive aquatic vegetable of China.Wild rice stem is rich in carbohydrate, dietary fiber, protein, fat and riboflavin, vitamin E, potassium, sodium etc., also has the part organic nitrogen to exist with amino acid form, so delicious flavour, nutritive value is higher, is absorbed by human body easily.The dish of existing bacon raw material is a lot, only is confined to fixed-sites such as restaurant and family but eat, and brings very big inconvenience to the eater.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of instant, wild rice stem bacon dish easily.
Technical scheme of the present invention is: a kind of preparation method of wild rice stem bacon, earlier wild rice stem is quick-boiled water, and then the frying baste; After treating that major ingredient and baste cool off naturally, bacon, wild rice stem and baste etc. are carried out the inflated with nitrogen packaging seal, through the gentle sterilization of conditioning multistage, its step is as follows at last:
(1) by following parts by weight preparation major ingredient: bacon 40-60, wild rice stem 15-30; Prepare baste by following parts by weight: salad oil 6-10, pig bone extract 6-10, white granulated sugar 2-4, salt 1-3, cooking wine 0.5-1, monosodium glutamate 0.5-1, capsicum 0.5-1, bruised ginger 0.1-0.3, green onion end 0.1-0.3, water 7-10;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 180-200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20-30 ℃ at last.
Preferred in the described step (1): bacon 50, wild rice stem 20 by following parts by weight preparation major ingredient; Prepare baste by following parts by weight: salad oil 8, pig bone extract 8, white granulated sugar 3, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1.
The invention has the beneficial effects as follows: the present invention organically combines prior restaurant technology and Food Engineering Development based on food and drink wild rice stem bacon, through suitability for industrialized production, does not contain any chemical addition agent and anticorrisive agent.Conditioning multistage sterilization had both guaranteed that nutrition, the delicious food of wild rice stem bacon itself did not run off, can be instant and convenient and healthy, and after the heating, i.e. edible.
The specific embodiment
Embodiment 1
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 50 kg, wild rice stem 20 kg; Prepare baste by following parts by weight: salad oil 8 kg, pig bone extract 8 kg, white granulated sugar 3 kg, salt 2 kg, cooking wine 0.5 kg, monosodium glutamate 0.5 kg, capsicum 0.5 kg, bruised ginger 0.2 kg, green onion end 0.2 kg, water 7.1 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 30 ℃ at last.
Embodiment 2
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 60 kg, wild rice stem 30 kg; Prepare baste by following parts by weight: salad oil 10 kg, pig bone extract 10 kg, white granulated sugar 4 kg, salt 3 kg, cooking wine 1 kg, monosodium glutamate 1 kg, capsicum 1 kg, bruised ginger 0.3 kg, green onion end 0.3 kg, water 10 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 30 ℃ at last.
Embodiment 3
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40 kg, wild rice stem 15 kg; Prepare baste by following parts by weight: salad oil 6 kg, pig bone extract 6 kg, white granulated sugar 2 kg, salt 1 kg, cooking wine 0.5 kg, monosodium glutamate 0.5 kg, capsicum 0.5 kg, bruised ginger 0.1 kg, green onion end 0.1 kg, water 7 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20 ℃ at last.
Embodiment 4
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40 kg, wild rice stem 30 kg; Prepare baste by following parts by weight: salad oil 6 kg, pig bone extract 10 kg, white granulated sugar 2 kg, salt 3 kg, cooking wine 0.5 kg, monosodium glutamate 1 kg, capsicum 0.5 kg, bruised ginger 0.3 kg, green onion end 0.1 kg, water 10 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 180 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 30 ℃ at last.
Embodiment 5
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 45 kg, wild rice stem 25 kg; Prepare baste by following parts by weight: salad oil 7 kg, pig bone extract 7 kg, white granulated sugar 3 kg, salt 3 kg, cooking wine 0.6 kg, monosodium glutamate 0.6 kg, capsicum 0.6 kg, bruised ginger 0.2 kg, green onion end 0.2 kg, water 8 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 30 ℃ at last.
Embodiment 6
A kind of preparation method of wild rice stem bacon, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40-60 kg, wild rice stem 15-30 kg; Prepare baste by following parts by weight: salad oil 6-10 kg, pig bone extract 6-10 kg, white granulated sugar 2-4 kg, salt 1-3 kg, cooking wine 0.5-1 kg, monosodium glutamate 0.5-1 kg, capsicum 0.5-1 kg, bruised ginger 0.1-0.3 kg, green onion end 0.1-0.3 kg, water 7-10 kg;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 180-200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20-30 ℃ at last.
Pig bone extract reaches food industry Co., Ltd forever available from the Qixian County, Henan.
Claims (2)
1. the preparation method of a wild rice stem bacon is characterized in that, its step is as follows:
(1) by following parts by weight preparation major ingredient: bacon 40-60, wild rice stem 15-30; Prepare baste by following parts by weight: salad oil 6-10, pig bone extract 6-10, white granulated sugar 2-4, salt 1-3, cooking wine 0.5-1, monosodium glutamate 0.5-1, capsicum 0.5-1, bruised ginger 0.1-0.3, green onion end 0.1-0.3, water 7-10;
(2) wild rice stem is quick-boiled water;
(3) put into salad oil after the pot heating, be warming up to 180-200 ℃, after adding bruised ginger, green onion end, the capsicum stir-fry, add white granulated sugar, salt, cooking wine, monosodium glutamate, pig bone extract and water again, take the dish out of the pot to boiling, baste is made in cooling naturally;
(4) bacon, wild rice stem and baste are mixed thoroughly, behind the high-temperature retort bag of packing into, vacuum nitrogen filling gas seals;
(5) packaged retort pouch is put into retort and is nursed one's health multistage sterilization, sterilizing program: 100 ℃ 5 minutes, 110 ℃ 7 minutes, 118 ℃ 5 minutes, 123 ℃ 6 minutes, be cooled to 20-30 ℃ at last.
2. the preparation method of wild rice stem bacon according to claim 1 is characterized in that: prepare major ingredient by following parts by weight in the described step (1): bacon 50, wild rice stem 20; Prepare baste by following parts by weight: salad oil 8, pig bone extract 8, white granulated sugar 3, salt 2, cooking wine 0.5, monosodium glutamate 0.5, capsicum 0.5, bruised ginger 0.2, green onion end 0.2, water 7.1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011102582395A CN102293415A (en) | 2011-09-02 | 2011-09-02 | Method for preparing cane shoot preserved meat |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2011102582395A CN102293415A (en) | 2011-09-02 | 2011-09-02 | Method for preparing cane shoot preserved meat |
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| CN102293415A true CN102293415A (en) | 2011-12-28 |
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| CN2011102582395A Pending CN102293415A (en) | 2011-09-02 | 2011-09-02 | Method for preparing cane shoot preserved meat |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697009A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Crisp water bamboo made of sauerkraut |
| RU2475089C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
| RU2480091C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with onions" |
| CN103125872A (en) * | 2013-03-18 | 2013-06-05 | 富阳市富春江罐头食品有限公司 | Production method of braised wild rice shoots with brown sauce |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN104323320A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Vegetable flavor preserved meat and pickling method thereof |
| CN104522693A (en) * | 2014-12-24 | 2015-04-22 | 徐泽润 | Method for preparing zizania aquatica preserved meat |
| CN105212222A (en) * | 2014-06-25 | 2016-01-06 | 吉林省君之泰生物药业有限公司 | Ginseng frog oil chewable tablets |
| CN106307138A (en) * | 2016-08-29 | 2017-01-11 | 成都希望食品有限公司 | Instant bamboo shoot cube-flavored pork and making method thereof |
| CN106722228A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of deep processing manufacture craft of flavored preserved pork |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102697009A (en) * | 2012-05-02 | 2012-10-03 | 王玉兰 | Crisp water bamboo made of sauerkraut |
| RU2475089C1 (en) * | 2012-07-10 | 2013-02-20 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce and bulb onions" |
| RU2480091C1 (en) * | 2012-07-10 | 2013-04-27 | Олег Иванович Квасенков | Method for production of preserves "round rissoles with sour cream sauce with onions" |
| CN103125872B (en) * | 2013-03-18 | 2014-07-02 | 富阳市富春江罐头食品有限公司 | Production method of braised wild rice shoots with brown sauce |
| CN103125872A (en) * | 2013-03-18 | 2013-06-05 | 富阳市富春江罐头食品有限公司 | Production method of braised wild rice shoots with brown sauce |
| CN103238855B (en) * | 2013-05-21 | 2014-08-06 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN105212222A (en) * | 2014-06-25 | 2016-01-06 | 吉林省君之泰生物药业有限公司 | Ginseng frog oil chewable tablets |
| CN105212222B (en) * | 2014-06-25 | 2018-05-22 | 吉林省均泰制药股份有限公司 | Join frog oil chewable tablets |
| CN104323320A (en) * | 2014-10-10 | 2015-02-04 | 合肥跃杰生态农业科技有限公司 | Vegetable flavor preserved meat and pickling method thereof |
| CN104522693A (en) * | 2014-12-24 | 2015-04-22 | 徐泽润 | Method for preparing zizania aquatica preserved meat |
| CN106307138A (en) * | 2016-08-29 | 2017-01-11 | 成都希望食品有限公司 | Instant bamboo shoot cube-flavored pork and making method thereof |
| CN106722228A (en) * | 2016-11-26 | 2017-05-31 | 遵义市俊丰食品有限责任公司 | A kind of deep processing manufacture craft of flavored preserved pork |
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Application publication date: 20111228 |