CN103005481B - Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance - Google Patents
Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance Download PDFInfo
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- CN103005481B CN103005481B CN201210507799.4A CN201210507799A CN103005481B CN 103005481 B CN103005481 B CN 103005481B CN 201210507799 A CN201210507799 A CN 201210507799A CN 103005481 B CN103005481 B CN 103005481B
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Abstract
The invention provides a method for processing marinated pork with bean fragrance. The method comprises the following steps of: marinating pork, cooking beans, mixing the pork and the beans, packaging in vacuum, sterilizing and putting a finished product into a storehouse. The marinated pork with the bean fragrance retains the nutrient components of the pork and the beans to the maximum extent; nitrite cannot be produced during processing; the marinated pork with the bean fragrance has high protein, low fat and rich nutrition, is spicy, delicious and rich flavor, has various effects of softening the blood vessel, moistening the skin, delaying aging and the like; under often use, body fitness can be realized; effects of complementing the calcium, reducing the lip and enhancing the activity and the energy are achieved; and effects of tonifying kidney and spleen and nourishing the stomach are also achieved.
Description
Technical field
The present invention relates to food processing field, the fragrant halogen pork of beans that is specifically related to the processing method of the fragrant halogen pork of a kind of beans and makes by this method.
Background technology
Pork contains abundant Aneurine, can added body after edible pork in not enough Aneurine, can make health have strength.Pork provides good protein and essential aliphatic acid for the mankind.The protein of pork is complete protein, the each seed amino acid that contains needed by human, and the composition of essential amino acid approaches human body needs, therefore easily made full use of by human body, is of high nutritive value, and belongs to good protein; The nutrition of pork is very comprehensive, except the main nutrient composition such as protein, fat, also contains calcium, phosphorus, iron, thiamine, riboflavin and niacin etc.In lean pork, also contain hemoglobin, can play the effect of mending iron, can prevent anaemia.Hemoglobin in meat, than the better absorption in plant, therefore, is eaten the effect of lean meat benefit iron than eating the good pig of vegetables.
Bean or pea are the black seed of legume soybean.Have another name called black beans, bean or pea, the sweet property of taste is flat.Bean or pea have high protein, characteristic low in calories.Research prompting, in bean or pea, protein content, up to 36%-40%, is equivalent to 2 times of meat, 3 times of pig egg, 12 times of milk; 8 seed amino acids that bean or pea contain 18 seed amino acids, particularly needed by human; Bean or pea also contain 19 kinds of oleic acid, and its unsaturated fatty acid content reaches 80%, and absorptivity is up to more than 95%, and decapacitation meets human body to outside fatty needs, reduces in addition the effect of blood cholesterol.Bean or pea are substantially containing cholesterol, and only containing phytosterol, and phytosterol utilizations that be not absorbed by the body has again the effect that suppresses absorption of human body cholesterol, reduction cholesterol content in blood.Therefore, often eat bean or pea, energy softening blood vessel, skin care, delays senility.Particularly useful to the patient such as hypertension, heart disease.Modern's operating pressure is large, is prone to the empty weak situation of body.Want to invigorate and energy, according to the theory of motherland's medical science, kidney tonifying is very important.Bean or pea are exactly a kind of effectively kidney tonifying product.According to theory of traditional Chinese medical science, beans are the paddy of kidney, and black belongs to water, and water is walked kidney, so the edible bean or pea of the people who suffers from a deficiency of the kidney are benefited.
In the Pork snacks of selling on market now, in the time of processing, mostly can produce nitrous acid Asia, often edible this based food is unfavorable to health, has no the leisure food together with Pork packaging together with pork bean or pea simultaneously.
Summary of the invention
The invention provides processing method and the fragrant halogen pork of beans thereof of the fragrant halogen pork of a kind of beans.
The technical solution used in the present invention is:
A processing method for the fragrant halogen pork of beans, is characterized in that, comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the fresh or freezing raw material pork being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm × 6cm, then till extremely separating out without watery blood with clear water rinsing, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning is drained is put into container, add the salt of the 2-3 ﹪ of pork weight, the natrium nitrosum of 0.2-0.3/ ‰, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5%, when interpolation, adopt and successively pickle, being evenly sprinkled into of one deck meat one deck preserved materials, pickles 10-20 hour under normal temperature;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, mix rear standing 10-15 minute thoroughly, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, cooling step (3) good pork is put into halogen pot, add and prepare in advance halogen material bag, add clear water to flooding pork completely, then add the yellow rice wine of the 1-3% of pork weight, the spiceleaf of 0.1-0.2%, first big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover pork in good time, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time, stir cube meat one time at interval of 7-9 minute, in stew in soy sauce process, to skim the oil slick that floats over halogen soup surface, described halogen material bag is made up of following component, and the weight portion of the each raw material components in every 1000 parts of raw meats halogen material bag used is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4, 0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, gynostemma pentaphylla 0.2-0.4, sugarcane top 0.1-0.3, red sage root 0.3-0.5, radix polygonati officinalis 0.6-0.8,
By packing in cloth bag after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;
B, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
C, section: by cooled cube meat, be cut into the sheet sliced meat of 5 × 3 × 0.8 ㎝ or the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 ℃, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, the D-araboascorbic acid sodium that dish, 0.03-0.08 ﹪ chicken extract powder, 0.1-0.2 ﹪ are revealed in 0.1-0.3 ﹪ mountain, appropriate green onion and ginger, after under normal pressure, first big fire is boiled, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) the self-control flavored oils that admixes bean or pea weight 4-6% after bean or pea are completely cooling, the curry powder of 0.1-0.3%, the flavoring of 2-4%, fully mix thoroughly, and then vacuum packet packs bag on request;
(2) pork slices good stew in soy sauce or pork fourth are packed in bag together with packed beans, requirement, beans meat weight ratio is (7-6): ratio (3-4), then carrying out vacuum seal;
(3) the fragrant halogen pork of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 ℃, constant temperature sterilization 6-10 minute;
(4) the fragrant halogen pork of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(5) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in,,
Described self-control flavored oils is made up of the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.3, corn poppy's pollen 0.1-0.3, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
Preparation method is:
When vegetable oil is heated to 80-90 ℃, then add in proportion Chinese prickly ash, Chinese anise, fennel seeds, corn poppy's pollen, cassia bark, green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered cooling can making and made flavored oils by oneself;
Described flavoring is made up of the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, fry pearling cone meal 0.2-0.4, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5.
The processing method of the described fragrant halogen pork of beans, is characterized in that, described pork is black pig pork.
The fragrant halogen pork of beans that the processing method of the described fragrant halogen pork of beans makes.
Advantage of the present invention:
It is raw material that the present invention adopts high quality pork and high-quality bean or pea, additional multiple natural flavor, stew in soy sauce respectively, then adding special flavored oils, condiment, mix, again through high-temperature sterilization, vacuum-packed special process is refining to be formed, the fragrant halogen pork of beans that this processing technology is made, retain to greatest extent the nutritional labeling of pork and bean or pea, in the time pickling, Vc and Tea Polyphenols are added, overcome the generation of nitrite while pickling, simultaneously in the time of stew in soy sauce pork, in halogen material bag, add the Chinese herbal medicine with health care, the pork that stew in soy sauce goes out has flavour mellow time, increase health-care efficacy, bean or pea, in the time that stew in soy sauce finishes, mix homemade flavored oils and flavoring, have added curry powder simultaneously, and pork has the aromatic health care that also increased strongly fragrant time of gas, by pork and halogen beans mixed edible, overcome the Chinese herbal medicine taste in conventional health care halogen pig, the fragrant halogen pork of beans of the present invention, have nutritious, soft tender ripe rotten, the gas of meat aromatic strongly fragrant, the degree of saltiness is suitable, unique flavor, meat is containing high protein, low fat, high calcareous, have spleen benefiting and stimulating the appetite, the health-care efficacies such as moistening lung, lipopenicillinase, hypoglycemic, have nourishing simultaneously, replenish the calcium, toxin expelling, beauty treatment, go effect of acne.
The specific embodiment
A processing method for the fragrant halogen pork of beans, is characterized in that, comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the fresh or freezing black pork of the raw material being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm × 6cm, then till extremely separating out without watery blood with clear water rinsing, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning is drained is put into container, add the salt of the 2-3 ﹪ of pork weight, the natrium nitrosum of 0.2-0.3/ ‰, the D-araboascorbic acid sodium of 0.5-1.0/ ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5%, the lotus leaf powder of 0.1-0.3%, when interpolation, adopt and successively pickle, evenly being sprinkled into of one deck meat one deck preserved materials, pickles 10-20 hour under normal temperature;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, mix rear standing 10-15 minute thoroughly, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, first prepare halogen material bag:
The black pork of every 1000kg, the weight of the each raw material components in halogen material bag used is: large fennel 2.3kg, little fennel 1.5kg, Chinese cassia tree 1.3kg, 1.1kg, Chinese prickly ash 1.1kg, root of Dahurain angelica 1.2kg, cloves 0.3kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.2kg, dried orange peel 1.2kg, hawthorn 1.0kg, fruit of Chinese wolfberry 1.0kg, pepper 0.7kg, galangal 0.6kg, green onion 1.0kg, ginger 1.2kg, nutmeg 0.7kg, mountain naphthalene 0.35kg, fructus amomi 0.3kg, gynostemma pentaphylla 0.3, sugarcane top 0.2 in one's early teens, the red sage root 0.4, radix polygonati officinalis 0.7
By packing in cloth bag after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;
B, cooling step (3) good pork is put into halogen pot, add and prepare in advance halogen material bag, add clear water to pork to be immersed in water completely, then add 1% yellow rice wine of pork weight, the spiceleaf of 0.1-0.2%, first big fire boils, then keep slow fire to make halogen soup keep boiling, add water in good time and keep halogen soup to cover pork, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time, within every 10 minutes, stir one time pork;
C, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
D, section: by cooled cube meat, be cut into the sheet sliced meat of 5 × 3 × 0.8 ㎝ or the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic clinical microtome or dicer meat;
(5) smoke: the sliced meat that cut or meat cubelets are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 ℃, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds salt, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, the 0.1-0.3 ﹪ mountain of the 2-3 ﹪ of bean or pea weight to reveal dish, 0.03-0.08 ﹪ chicken extract powder, green onion, ginger, in right amount, after first big fire is boiled under normal pressure, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) preparation of flavored oils and flavoring
Spicy flavored oils is made up of the raw material of following weight portion:
Capsicum 0.6, Chinese prickly ash 0.3, Chinese anise 0.2, corn poppy's pollen 0.2, fennel seeds 0.1, cassia bark 0.2, green onion 0.4-0.6, ginger 0.5, vegetable oil 10,
Preparation method is:
When vegetable oil is heated to 80-90 ℃, then add in proportion capsicum, Chinese prickly ash, Chinese anise, corn poppy's pollen, fennel seeds, cassia bark, green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered cooling can making and made flavored oils by oneself;
Flavoring is become by the mixed raw material of following weight portion:
Flavoring essence 0.08, pepper powder 0.12, the cooking wine 0.5 of pork taste, fry pearling cone meal 0.3, homemade flavored oils 2.5, dehydro sodium acetate 0.02, D-araboascorbic acid sodium 0.3;
(2) the self-control flavored oils that admixes bean or pea weight 5% after bean or pea are completely cooling, 0.2% curry powder, 3% flavoring, fully mix thoroughly, and then vacuum packet packs bag on request;
(3) pork slices good stew in soy sauce or pork fourth are packed in bag together with packed beans, requirement, the ratio that beans meat weight ratio is 7:3, is then carrying out vacuum seal;
(4) the fragrant halogen pork of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 ℃, constant temperature sterilization 6-10 minute;
(5) the fragrant halogen pork of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(6) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in.
Claims (3)
1. a processing method for the fragrant halogen pork of beans, is characterized in that, comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of pork, concrete steps are as follows:
The processing of A, pork
(1) finishing is processed
Get the fresh or freezing raw material pork being up to the standards, directly clean or thaw after clean up, repair surface and fat inside, lymph, blood vessel, extravasated blood and dirt, be cut into the bulk of 10cm × 6cm, then till extremely separating out without watery blood with clear water rinsing, drain stand-by;
(2) normal temperature is pickled
The pork that cleaning is drained is put into container, add the salt of the 2-3 ﹪ of pork weight, the D-araboascorbic acid sodium of 0.5-1.0 ‰, the ginger end of 0.1-0.5%, the star aniseed powder of 0.1-0.2%, the Chinese prickly ash end of 0.1-0.3%, the lotus leaf powder of 0.1-0.3%, the Tea Polyphenols of 0.01-0.03%, the Vc of 0.4-0.5% mixes, when interpolation, adopt and successively pickle, being evenly sprinkled into of one deck meat one deck preserved materials, pickles 10-20 hour under normal temperature;
(3) boiling, remove raw meat
The pork of pickling is rinsed well with clear water, admix the papain of pork weight 0.1-0.3%, mix rear standing 10-15 minute thoroughly, then put into boiling water and boil 10-20min, when meat surface can take the dish out of the pot without the trace of blood, pull ventilation out cooling, every pot all will be changed water, will constantly remove the offscum of the water surface of precooking in the process of precooking;
(4) stew in soy sauce:
A, cooling step (3) good pork is put into halogen pot, add the halogen material bag preparing in advance, add clear water to flooding pork completely, then add the yellow rice wine of the 1-3% of pork weight, the spiceleaf of 0.1-0.2%, first big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover pork in good time, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time, stir cube meat one time at interval of 7-9 minute, in stew in soy sauce process, to skim the oil slick that floats over halogen soup surface, described halogen material bag is made up of following component, and the weight portion of the each raw material components in every 1000 parts of raw meats halogen material bag used is: large fennel 2.0-2.4, little fennel 1.2-1.6, Chinese cassia tree 1.0-1.4, 0.8-1.4 in one's early teens, Chinese prickly ash 0.8-1.2, root of Dahurain angelica 1.0-1.4, cloves 0.2-0.5, tsaoko 1.0-1.4, Radix Glycyrrhizae 1.0-1.5, dried orange peel 1.0-1.4, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.8-1.2, pepper 0.5-0.9, galangal 0.3-0.8, green onion 0.8-1.2, ginger 0.8-1.2, nutmeg 0.5-0.8, mountain naphthalene 0.3-0.45, fructus amomi 0.2-0.5, gynostemma pentaphylla 0.2-0.4, sugarcane top 0.1-0.3, red sage root 0.3-0.5, radix polygonati officinalis 0.6-0.8,
By packing in cloth bag after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;
B, the pork that stew in soy sauce is good take the dish out of the pot rapidly, are placed in clean platform case and naturally cool to room temperature;
C, section: by cooled cube meat, meat is cut into the sheet sliced meat of 5 × 3 × 0.8 ㎝ or the fourth shape meat cubelets of 0.8 × 0.8 × 0.8 ㎝ with automatic clinical microtome or dicer;
(5) smoke: the sliced meat that cut or meat cubelets are put into bottom and be covered with in the stainless steel plate of lotus leaf and orange peel, then plate is put into baking oven, at the temperature of 150-200 ℃, baking 30-50 minute;
The boiling of B, bean or pea
Select high-quality bean or pea, clean up, put into the pot boiling that adds water, and Xiang Shuizhong adds the salt of the 2-3 ﹪ of bean or pea weight, the white granulated sugar of 1-2 ﹪, the monosodium glutamate of 0.3-0.6 ﹪, the 5'-flavour nucleotide disodium of 0.5-0.6 ﹪, the yeast extract of 0.3-0.5 ﹪, the D-araboascorbic acid sodium that dish, 0.03-0.08 ﹪ chicken extract powder, 0.1-0.2 ﹪ are revealed in 0.1-0.3 ﹪ mountain, appropriate green onion and ginger, after under normal pressure, first big fire is boiled, use slow fire instead and boil 30-50 minute, then pull nature out cooling;
C, allotment
(1) the self-control flavored oils that admixes bean or pea weight 4-6% after bean or pea are completely cooling, the curry powder of 0.1-0.3%, the flavoring of 2-4%, fully mix thoroughly, and then vacuum packet packs bag on request;
(2) pork slices good stew in soy sauce or pork fourth are packed in bag together with packed beans, requirement, beans meat weight ratio is (7-6): ratio (3-4), and then carry out vacuum seal;
(3) the fragrant halogen pork of packaged beans vacuum bagged product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 ℃, constant temperature sterilization 6-10 minute;
(4) the fragrant halogen pork of the beans after sterilizing vacuum bagged product, send between insulation and are incubated and process 2-3 hour;
(5) vacuum packing product insulation being finished, wipes moisture, and check, certified products are cased on request, warehouse-in,,
Described self-control flavored oils is made up of the raw material of following weight portion:
Capsicum 0-0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1-0.3, corn poppy's pollen 0.1-0.3, cassia bark 0.1-0.3, green onion 0.4-0.6, ginger 0.4-0.6, vegetable oil 9-11,
Preparation method is:
When vegetable oil is heated to 80-90 ℃, then add in proportion capsicum, Chinese prickly ash, Chinese anise, fennel seeds, corn poppy's pollen, cassia bark, green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered cooling can making and made flavored oils by oneself;
Described flavoring is made up of the raw material of following weight portion:
Flavoring essence 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, fry pearling cone meal 0.2-0.4, the self-control 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5.
2. the processing method of the fragrant halogen pork of beans according to claim 1, is characterized in that, described pork is black pig pork.
3. the fragrant halogen pork of the beans that make by the processing method of the fragrant halogen pork of beans claimed in claim 1.
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| CN110432440A (en) * | 2019-08-31 | 2019-11-12 | 游妙娇 | A kind of production technology of Mu Yang barbecue, the production method of brine formula and brine |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| JP2011139648A (en) * | 2010-01-06 | 2011-07-21 | Nisshin Seifun Group Inc | Long-term preservable heat-processed potato and method for producing the same |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101322562A (en) * | 2008-07-24 | 2008-12-17 | 中国肉类食品综合研究中心 | Local flavor curing method of sauced meat |
| JP2011139648A (en) * | 2010-01-06 | 2011-07-21 | Nisshin Seifun Group Inc | Long-term preservable heat-processed potato and method for producing the same |
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