CN102860522A - Beef jerky producing method - Google Patents
Beef jerky producing method Download PDFInfo
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- CN102860522A CN102860522A CN2012103930681A CN201210393068A CN102860522A CN 102860522 A CN102860522 A CN 102860522A CN 2012103930681 A CN2012103930681 A CN 2012103930681A CN 201210393068 A CN201210393068 A CN 201210393068A CN 102860522 A CN102860522 A CN 102860522A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 108
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 230000001954 sterilising Effects 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims description 40
- 238000004140 cleaning Methods 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 8
- 241000522254 Cassia Species 0.000 claims description 7
- 240000004499 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 5
- 240000005147 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 5
- 240000007329 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000007792 addition Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 238000003825 pressing Methods 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 description 8
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- 240000006995 Abutilon theophrasti Species 0.000 description 3
- 210000003205 Muscles Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 210000000988 Bone and Bones Anatomy 0.000 description 2
- 240000000218 Cannabis sativa Species 0.000 description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N Linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 2
- 230000036740 Metabolism Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000035786 metabolism Effects 0.000 description 2
- UFWIBTONFRDIAS-UHFFFAOYSA-N naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 2
- 230000000050 nutritive Effects 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 229960004203 Carnitine Drugs 0.000 description 1
- 241000601164 Clematis orientalis Species 0.000 description 1
- 208000002173 Dizziness Diseases 0.000 description 1
- 240000002045 Guettarda speciosa Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 241000638402 Incana Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 210000004072 Lung Anatomy 0.000 description 1
- 229940043230 Sarcosine Drugs 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 210000001835 Viscera Anatomy 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229960001518 levocarnitine Drugs 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine zwitterion Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Abstract
The invention discloses a beef jerky producing method which is characterized by including the steps of washing, cutting, boiling in water, slicing, preparing powder mixing seasoning, mixing seasoning, cooking, baking, split packaging, sterilizing and storing, sterilizing packaged beef jerky at 121 DEG C for 20 minutes, taking out to be cooled at room temperature, and encasing for storage. According to the beef jerky producing method, the special flavor of beef is remained, the beef is moderate in hardness and even in taste, and products do not deteriorate after being stored within one year at room temperature.
Description
Technical field
The present invention relates to a kind of Meat processing method, especially a kind of production method of dried beef.
Background technology
Beef is the second largest class meat product of China, and its protein content is high, and fat content is low, and delicious flavour so be loved by the people, is enjoyed " favourite son in the meat " good reputation.Content of sarcosine is all higher than other any kind meat product in the beef after testing, to increasing muscle and gaining in strength effective especially, be rich in VB6 in the beef, can strengthen body immunity, promote human body dawn white matter metabolism and synthetic, Carnitine Content is high in the beef, is used for supporting that fat metabolism produces branched-chain amino acid, not only be rich in the dawn white matter in the beef, its amino acid species composition is compared more near human body requirements with pork.Although fat content is low in the beef, be rich in linoleic acid, it is the very good antioxidant of human body.Beef has and nourishes taste, five viscera settling function, has tonifying middle-Jiao and Qi, strong muscles and bones, and the effect of reducing phlegm of quenching the thirst is particularly suitable for the patients such as steady under the middle gas, the body void of breathing hard, face Huang are dizzy, soreness of bones and muscles.Traditional beef product is owing to the inadequate science of preparation method, and nutritive loss is many, and the holding time is short.For reducing nutritive loss, extending the shelf life, increase the instant of beef product, people begin to develop the dried beef goods, a kind of dried beef preparation method is disclosed such as Chinese patent 20061006574.5, its Bian with clean, precook, the technique such as moulding, pickled, stew in soy sauce, fried, flavoring frying, vacuum packaging, sterilization.Its stew in soy sauce is the halogen soup that utilizes 15 kinds of traditional Chinese medicines such as Huai Shan, fructus amomi, Radix Glycyrrhizae, meat bandit, tsaoko, grass button, anistree, fragrant fruit, mountain naphthalene, galingal, vanilla, white bandit, the Bi roots of grass, cassia bark, the root of Dahurain angelica.Need pickled, stew in soy sauce, frying technological process in its production technology, its frying also only is that flavoring is mixed thoroughly with it.The production method of Chinese patent 200910251406.6 disclosed a kind of spicy dried beefs and for example, comprise the thawing raw beef operation, invade operation, boiling or stew in soy sauce operation, fried operation, spice operation, vacuum-packed operation, storage operation etc., its used spice is anise, fennel seeds, cassia twig, Radix Glycyrrhizae, dried orange peel, Chinese cassia tree, capsicum, cayropteris incana, the root of Chinese clematis.The equal Bian of above-mentioned two techniques makes forcemeat veal (shortcakeization) with frying technological process, has increased fat content in the dried beef on the one hand, has changed again beef nature fragrance.Simultaneously latter's spice is without shortening, mixes that to tremble self flavor too dense, has a strong impact on the dried beef natural flavor, and only is difficult to guarantee that through the system of mixing seasoning is distributed in the dried beef.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of processing technology more rationally easy, affect little, the neither too hard, nor too soft dried beef production method of beef nature fragrance.Purpose of the present invention realizes by following step:
(1) clean, bright beef or the freezing beef selecting to meet state health standards are made raw material, and fresh beef directly with the clean water flushing, is cleaned after chilled beef need thaw in advance again; Clean to the beef free from admixture for subsequent use;
(2) cut apart, remove the bulk that according to the beef lines raw meat is divided into wide 8cm, thick 8cm behind the manadesma;
(3) poach places the pot poach with the cube meat that cuts, and the time opens from water and counts 40-45 minute;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is for subsequent use;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6-8:8-12:7-9:10-15:5-10:6-8:5-10:6-10:7-10:5-10:3-5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, in addition standby powder powder 2-5% weight portion honey is for subsequent use with above-mentioned each component co-grinding; The spice such as Chinese prickly ash, 2% ginger, 1.6% little fennel, 10% granulated sugar, 0.8% liquor of pressing again anise, the 0.5-1% of salt, the 0.2-0.5% of strip beef weight 2-3% is for subsequent use;
(6) spice, with spice, honey, pour in the strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying places steam frying pan 55-65 degree frying 60-80 minute with the strip beef of mixing honest material;
(8) baking, the beef that frying is good place the drying room of making a gift to someone on the baking sieve, 50-60 degree baking 10-14 hour;
(9) packing will be pressed the predetermined quantity pack after the baked beef cooling, parallel Vacuum Package;
(10) sterilization and storage 121 degree sterilizations 20 minutes, are taken out packaged dried beef to be cooled to room temperature, the vanning storage.
Compare with an existing branch art, the present invention removes pickling process from, and frying technological process guarantees tender degree, toughness and the hardness of dried beef by the temperature and time of frying.We find that the frying excess Temperature can make dried beef too hard in development process, time is less than 60 minutes and the too hard problem of dried beef also can occur simultaneously, not only makes the abundant slaking of spice in the frying process, and fully infiltrates its flavor in the beef, and spice itself is lightly seasoned or tasteless, and mouthfeel is better.Simultaneously the present invention adds Radix Angelicae Sinensis, Chinese cassia tree, honey, and not only taste is more delicious, and makes it more help the qi invigorating and lung moistening function, and the present invention has kept the distinctive natural fragrance of beef preferably, and neither too hard, nor too soft, and taste is even.Product of the present invention is at room temperature preserved the rotten situation of not finding in a year.From above-mentioned situation as can be known, the objective of the invention is to realize.
The specific embodiment
Embodiment 1
(1) clean, select to meet the beef of national Specification as the base stock of dried beef, fresh beef directly with the clean water flushing, is cleaned after chilled beef need thaw in advance again; Clean to the beef free from admixture for subsequent use;
(2) cut apart, remove the bulk that according to the beef lines raw meat is divided into wide 8cm, thick 8cm behind the manadesma;
(3) poach places the pot poach with the cube meat that cuts, and the time opens from water and counts 40 minutes;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is for subsequent use;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6:10:9:10:8:10:6:8:5:5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, in addition standby powder 2-5% weight portion honey is for subsequent use with above-mentioned each component co-grinding; Press salt, the anise of 0.2-0.5%, the Chinese prickly ash of 0.5-1%, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% liquor of strip beef weight 2-3%, standby spice is for subsequent use again;
(6) spice, with spice, honey, pour in the strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying places steam frying pan 60 degree fryings 70 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good place the drying room of making a gift to someone on the baking sieve, 50 degree bakings 14 hours;
(9) packing will be pressed the predetermined quantity pack after the baked beef cooling, parallel Vacuum Package;
(10) sterilization and storage 121 degree sterilizations 15 minutes, are taken out packaged dried beef to be cooled to room temperature, the vanning storage.
Embodiment 2
(1) clean, select to meet the beef of national Specification as the base stock of dried beef, fresh beef directly with the clean water flushing, is cleaned after chilled beef need thaw in advance again; Clean to the beef free from admixture for subsequent use;
(2) cut apart, remove the bulk that according to the beef lines raw meat is divided into wide 8cm, thick 8cm behind the manadesma;
(3) poach places the pot poach with the cube meat that cuts, and the time opens from water and counts 45 minutes;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is for subsequent use;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=8:8:7:15:8:7:10:8:7:8:4, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, in addition standby powder 2% weight portion honey is for subsequent use with above-mentioned each component co-grinding; Press the salt of strip beef weight 3%, 0.3% anise, 0.6% Chinese prickly ash, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% liquor, standby spice is for subsequent use again;
(6) spice, with spice, honey, pour in the strip beef and add the powdery spice, powdery spice addition is 2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying places steam frying pan 55 degree fryings 80 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good place the drying room of making a gift to someone on the baking sieve, 60 degree bakings 10 hours;
(9) packing will be pressed the predetermined quantity pack after the baked beef cooling, parallel Vacuum Package;
(10) sterilization and storage 121 degree sterilizations 20 minutes, are taken out packaged dried beef to be cooled to room temperature, the vanning storage.
Embodiment 3
(1) clean, select to meet the beef of national Specification as the base stock of dried beef, fresh beef directly with the clean water flushing, is cleaned after chilled beef need thaw in advance again; Clean to the beef free from admixture for subsequent use;
(2) cut apart, remove the bulk that according to the beef lines raw meat is divided into wide 8cm, thick 8cm behind the manadesma;
(3) poach places the pot poach with the cube meat that cuts, and the time opens from water and counts 43 minutes;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is for subsequent use;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=7:12:8:12:5:8:5:10:7-10:10:3, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, in addition standby powder 3% weight portion honey is for subsequent use with above-mentioned each component co-grinding; Press the salt of strip beef weight 2.5%, 0.5% anise, 0.5% Chinese prickly ash, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% liquor, standby spice is for subsequent use again;
(6) spice, with spice, honey, pour in the strip beef and add the powdery spice, powdery spice addition is 2% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying places steam frying pan 65 degree fryings 60 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good place the drying room of making a gift to someone on the baking sieve, 55 degree bakings 12 hours;
(9) packing will be pressed the predetermined quantity pack after the baked beef cooling, parallel Vacuum Package;
(10) sterilization and storage 121 degree sterilizations 10 minutes, are taken out packaged dried beef to be cooled to room temperature, the vanning storage.
Claims (1)
1. the production method of a dried beef is characterized in that following these steps to carrying out:
(1) clean, bright beef or the freezing beef selecting to meet state health standards are made raw material, and fresh beef directly with the clean water flushing, is cleaned after chilled beef need thaw in advance again; Clean to the beef free from admixture for subsequent use;
(2) cut apart, remove the bulk that according to the beef lines raw meat is divided into wide 8cm, thick 8cm behind the manadesma;
(3) poach places the pot poach with the cube meat that cuts, and the time opens from water and counts 40-45 minute;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is for subsequent use;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6-8:8-12:7-9:10-15:5-10:6-8:5-10:6-10:7-10:5-10:3-5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, in addition standby powder 2-5% weight portion honey is for subsequent use with above-mentioned each component co-grinding; The spice such as Chinese prickly ash, 2% ginger, 1.6% little fennel, 10% granulated sugar, 0.8% liquor of pressing again anise, the 0.5-1% of salt, the 0.2-0.5% of strip beef weight 2-3% is for subsequent use;
(6) spice, with spice, honey, pour in the strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying places steam frying pan 55-65 degree frying 60-80 minute with the strip beef of mixing honest material;
(8) baking, the beef that frying is good place the drying room of making a gift to someone on the baking sieve, 50-60 degree baking 10-14 hour;
(9) packing will be pressed the predetermined quantity pack after the baked beef cooling, parallel Vacuum Package;
(10) sterilization and storage 121 degree sterilizations 20 minutes, are taken out packaged dried beef to be cooled to room temperature, the vanning storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103930681A CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012103930681A CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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| CN102860522A true CN102860522A (en) | 2013-01-09 |
| CN102860522B CN102860522B (en) | 2013-11-13 |
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| CN2012103930681A Expired - Fee Related CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431427A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process of dark plum dried beef |
| CN104705676A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Preparation method of fragrant spiced beef |
| CN105011183A (en) * | 2015-06-30 | 2015-11-04 | 贵州草原颂食品有限公司 | Dried meat and processing method thereof |
| CN105876654A (en) * | 2016-04-21 | 2016-08-24 | 南充市过江龙食品有限公司 | Production method of spicy beef jerky |
| CN105942232A (en) * | 2016-05-17 | 2016-09-21 | 张小平 | Chinese character 'Kui' beef jerky processing technology |
| CN106261803A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of Herba Menthae Rotundifoliae taste dried beef and preparation method thereof |
| CN106261805A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of spiced dried beef and preparation method thereof |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
| CN106333253A (en) * | 2016-08-18 | 2017-01-18 | 石阡县黔鑫绿色食品有限公司 | Mushroom-flavor dried beef |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN106666427A (en) * | 2016-12-15 | 2017-05-17 | 贵州省关岭布依族苗族自治县易和食品厂 | Mint and green tea-flavor beef jerky and preparation method thereof |
| CN108308537A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of sesame meat particle |
| CN108308551A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of fish beef granules |
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- 2012-10-17 CN CN2012103930681A patent/CN102860522B/en not_active Expired - Fee Related
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| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103431427A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process of dark plum dried beef |
| CN104705676A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Preparation method of fragrant spiced beef |
| CN105011183A (en) * | 2015-06-30 | 2015-11-04 | 贵州草原颂食品有限公司 | Dried meat and processing method thereof |
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