CN103005499B - Processing method of mushroom fragrance beef and mushroom fragrance beef - Google Patents

Processing method of mushroom fragrance beef and mushroom fragrance beef Download PDF

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CN103005499B
CN103005499B CN201210506642XA CN201210506642A CN103005499B CN 103005499 B CN103005499 B CN 103005499B CN 201210506642X A CN201210506642X A CN 201210506642XA CN 201210506642 A CN201210506642 A CN 201210506642A CN 103005499 B CN103005499 B CN 103005499B
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beef
mushroom
meat
weight
processing
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CN201210506642XA
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CN103005499A (en
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张文泉
望正光
余波
方园
张强
望月�
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安徽光正食品有限公司
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Abstract

The invention provides a processing method of mushroom fragrance beef. The processing method of the mushroom fragrance beef comprises the following working procedures of marinating beef, processing mushrooms, blending, packaging in vacuum, sterilizing, putting into storage and the like. The mushroom fragrance beef prepared by the processing technology keeps nutritional ingredients of beef and mushroom-type substances maximally, is high in protein, low in fat, and rich in nutrition, has mellow taste, also has the efficacies of softening blood vessels, moistening skin, delaying senescence and the like, can lower fat and sugar if being eaten frequently, has the efficacy of improving immunity, has a scientific processing technology, avoids the generation of nitrite, and is healthy in eating.

Description

The fragrant beef of the processing method of the fragrant beef of a kind of mushroom and mushroom thereof

Technical field

The present invention relates to food processing field, be specifically related to the processing method of the fragrant beef of a kind of mushroom and the fragrant beef of mushroom that this method makes.

Background technology

Beef is rich in protein, and amino acid ratio of components beef more approaches the human body needs, can improve body resistance against diseases, to growing and postoperative, the people of aftercare supplement lose blood, the aspect such as repair tissue is suitable especially, eat beef severe winter and can warm up stomach, be the help good merchantable brand in this season; Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, and the breath wind that reduces phlegm, the effect of the saliva that quenches the thirst, be suitable for hidden under middle gas, the body void of breathing hard, soreness of bones and muscles, anaemia prolonged illness and the yellow dizzy people of face and eat; Buffalo meat can be antiabortive benefits refreshing, Carnis Bovis seu Bubali can pacify in beneficial gas, strengthening spleen and nourishing stomach, strengthen muscles and bones,

Edible fungi nutrition is abundant, comprises the multiple nutritional components such as amino acid, protein, lipid, vitamin, mineral matter element, have antitumor, regulate immunity, reduce the multiple pharmacological effect such as cholesterol.Wherein mushroom, mushroom, Asparagus, black fungus, white fungus etc. are all containing nutritious very high material.

In the Beef snacks of selling on market now, when processing, mostly can produce the nitrous acid Asia, often edible this based food is unfavorable to health, has no the leisure food of the mushroom class being processed together with beef to sale simultaneously.

Summary of the invention

The invention provides processing method and the fragrant beef of mushroom thereof of the fragrant beef of a kind of mushroom.

The technical solution used in the present invention is:

The processing method of the fragrant beef of a kind of mushroom, is characterized in that, comprise processing, the boiling of bean or pea, allotment, vacuum packaging, sterilization, the warehouse-in operation of beef, concrete steps are as follows:

The processing of A, beef

(1) finishing is processed

Get the fresh or freezing raw material beef be 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 the clear water rinsing, drain stand-by;

(2) tumbling

By the beef drained, drop in the tumbling bucket, add the aromatic vinegar of the 1.5-2.5% of beef weight, 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%, at 0-8 ℃ of low temperature tumbling 2-3 hour;

(3) low-temperature salting

Beef after tumbling is put into to container, add the 2-3 ﹪ salt of beef weight, the vitamin C of 0.4-0.5%, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck salt, 0-6 ℃ of low-temperature salting 20-24 hour.

(4) secondary tumbling

The beef clod of pickling is thrown in tumbler, added the LBP-X of beef weight 0.03-0.05%, control temperature under the condition of 0-8 ℃, carry out the softening 2-3 hour of tumbling;

(5) cook off in advance raw meat

Beef clod after the secondary tumbling is admixed to the ficin of beef weight 0.1-0.3%, after standing 15-20 minute, put into boiling water and boil 10-20min, when meat surface, can take the dish out of the pot during without the trace of blood, pull ventilation out cooling, every pot all will renew water, will constantly remove the offscum of water surface in the process of precooking;

(6) stew in soy sauce:

A, the cooling good beef of step (5) is put into to the halogen pot, add and prepare in advance halogen material bag interpolation clear water to flooding beef fully, the yellow rice wine that adds again the 2-4% of beef weight, the six peace green tea produced in Anhui Province of 0.1-0.3%, first big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover beef 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, to skim the oil slick that floats over halogen soup surface in the stew in soy sauce process, described halogen material bag is made by following component, and the weight portion of 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, Radix Angelicae Sinensis 0.2-0.4, bluish dogbane 0.2-0.4, safflower 0.2-0.4, wind-weed 0.2-0.4,

By in the cloth bag of packing into after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;

B, the beef that stew in soy sauce is good take the dish out of the pot rapidly, are placed on clean platform case and naturally cool to room temperature;

D, section: by cooled cube meat, with automatic clinical microtome or dicer meat, be cut into the sheet sliced meat of 5.0 * 3.0 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝;

(7) smoke: cover upper fresh lotus leaf above putting in the stainless steel plate that bottom is covered with orange peel by the sliced meat that cut or meat cubelets, and then plate is put into to baking oven, at the temperature of 150-200 ℃, baking 30-50 minute;

The processing of B, mushroom

(1) select the high-quality mushroom, repair mud root, sclerotic tissue and other impurity on mushroom, clean up, be cut into sheet or the section shape of thick about 2-4 ㎜ with slicer along the vertical direction of mushroom handle, the water of then putting into containing 1 ‰ citric acids, 1 ‰ calcium chloride soaks 10-15 minute;

(2) boiling:

Soaked mushroom sheet or section are put into pot, add clear water, then add the citric acid of mushroom weight 1 ‰, under normal pressure, boil 5-10 minute, after boiling, pull out in time, put into the cooling rinsing of circulating water to normal temperature;

(3) dehydration

Put into the centrifuge dehydration after cooled mushroom sheet draining, dewatering time 2-5 minute, the equipment rotating speed is not less than 1000r/min;

C, allotment

(1) after mushroom sheet dehydration with toast after diced beef put in proportion in tumbler, the weight ratio of beans meat is (7-6): (3-4), the flavored oils that simultaneously adds beans meat gross weight 4-6%, the flavoring of 2-4%, the Tea Polyphenols of 0.1-0.3%, the moringa seeds powder of 0.2-0.4%, tumbling mixes together, then be packaged on request bag, vacuum seal;

(2) the fragrant beef vacuum bagged of packaged mushroom product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 ℃, constant temperature sterilization 6-10 minute;

(3) the fragrant beef vacuum bagged of the mushroom after sterilizing product, send between insulation to be incubated and process 2-3 hour;

(4) will be incubated the vacuum packing product finished, and wipe moisture, and check, certified products are cased on request, warehouse-in, get final product,

Described self-control flavored oils is made by 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, fry fragrant pearling cone meal 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,

The preparation method is:

When vegetable oil is heated to 80-90 ℃, then add in proportion Chinese prickly ash, Chinese anise, the pearling cone meal of stir-fry perfume (or spice), 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;

Described flavoring is made by 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, pachymaran 0.02-0.04, 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 fragrant beef of described mushroom is characterized in that described beef is Carnis Bovis seu Bubali.

The fragrant beef of the mushroom that the processing method of the fragrant beef of described mushroom makes.

Advantage of the present invention:

It is raw material that the present invention adopts high quality beef and high-quality mushroom class, additional multiple natural flavor, utilize stew in soy sauce respectively, then adding special flavored oils, condiment, mix, then make with extra care and form through high-temperature sterilization, vacuum-packed special process, the fragrant beef of the mushroom that this processing technology is made, retained to greatest extent beef and mushroom class nutritional labeling, had high protein, low fat, nutritious, flavour is mellow, there is softening blood vessel simultaneously, skin care, the multiple efficacies such as delay senility, normal food can improve the health, increase immunity, play the effect of blood lipid-reducing blood sugar-decreasing.Overcome the generation of nitrite while pickling by adding Vc.

The specific embodiment

The processing method of the fragrant beef of a kind of mushroom, concrete steps are as follows:

The processing of A, beef

(1) finishing is processed

Get the fresh or freezing raw material beef be 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 the clear water rinsing, drain stand-by;

(2) tumbling

By the beef drained, drop in the tumbling bucket, add the aromatic vinegar of the 1.5-2.5% of beef weight, 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%, at 0-8 ℃ of low temperature tumbling 2-3 hour;

(3) low-temperature salting

Beef after tumbling is put into to container, add 2.5 ﹪ salt of beef weight, 0.45% vitamin C, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck salt, 0-6 ℃ of low-temperature salting 20-24 hour.

(4) secondary tumbling

The beef clod of pickling is thrown in tumbler, added the LBP-X of beef weight 0.04%, control temperature under the condition of 0-8 ℃, carry out the softening 2-3 hour of tumbling;

(5) cook off in advance raw meat

Beef clod after the secondary tumbling is admixed to the ficin of beef weight 0.1-0.3%, after standing 15-20 minute, put into boiling water and boil 10-20min, when meat surface, can take the dish out of the pot during without the trace of blood, pull ventilation out cooling, every pot all will renew water, will constantly remove the offscum of water surface in the process of precooking;

(6) stew in soy sauce

A, at first prepare halogen material bag:

Every 1000kg Carnis Bovis seu Bubali, the weight of each raw material components in halogen material bag used is: large fennel 2.3kg, little fennel 1.3kg, Chinese cassia tree 1.2kg, 1.2kg, Chinese prickly ash 1.1kg, root of Dahurain angelica 1.2kg, cloves 0.4kg, tsaoko 1.2kg, Radix Glycyrrhizae 1.2kg, dried orange peel 1.3kg, hawthorn 0.9kg, the fruit of Chinese wolfberry 1.1 kg, pepper 0.6kg, galangal 0.6kg, green onion 1.1kg, ginger 1.1kg, nutmeg 0.6kg, mountain naphthalene 0.35kg, fructus amomi 0.4kg, Radix Angelicae Sinensis 0.3 kg, bluish dogbane 0.3kg, safflower 0.3 kg, the wind-weed 0.3 kg in one's early teens

By in the bag of packing into after the chopping of mentioned component raw material or section, fasten sack, make halogen material bag;

B, the cooling good beef of step (5) is put into to the halogen pot, add and prepare in advance halogen material bag, add clear water to beef to be immersed in water fully, then add 1% yellow rice wine of beef weight, the six peace green tea produced in Anhui Province of 0.1-0.3%, 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 beef, control temperature at 90-110 ℃, 40-50 minutes stew in soy sauce time, within every 10 minutes, stir one time beef;

C, the beef that stew in soy sauce is good take the dish out of the pot rapidly, are placed on clean platform case and naturally cool to room temperature;

D, section: by cooled cube meat, with automatic clinical microtome or dicer meat, be cut into the sheet sliced meat of 5.0 * 3.0 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝;

(7) smoke: cover upper fresh lotus leaf above putting in the stainless steel plate that bottom is covered with orange peel by the sliced meat that cut or meat cubelets, and then plate is put into to baking oven, at the temperature of 150-200 ℃, baking 30-50 minute;

The processing of B, mushroom

(1) select the high-quality mushroom, repair mud root, sclerotic tissue and other impurity on mushroom, clean up, be cut into sheet or the section shape of thick about 2-4 ㎜ with slicer along the vertical direction of mushroom handle, the water of then putting into containing 1 ‰ citric acids, 1 ‰ calcium chloride soaks 10-15 minute;

(2) boiling:

Soaked mushroom sheet or mushroom section are put into pot, add clear water, then add the citric acid of mushroom weight 1 ‰, under normal pressure, boil 5-10 minute, after boiling, pull out in time, put into the cooling rinsing of circulating water to normal temperature;

(3) dehydration

Put into the centrifuge dehydration after cooled mushroom sheet draining, dewatering time 2-5 minute, the equipment rotating speed is not less than 1000r/min;

C, allotment

(1) preparation of flavored oils and flavoring

Spicy flavored oils is made by the raw material of following weight portion:

Capsicum 0.8, Chinese prickly ash 0.2-0.4, Chinese anise 0.1-0.3, fennel seeds 0.1, fry fragrant pearling cone meal 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,

The preparation method is:

When vegetable oil is heated to 80-90 ℃, then add in proportion capsicum, Chinese prickly ash, the pearling cone meal of stir-fry perfume (or spice), Chinese anise, 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 0.05-0.1, pepper powder 0.1-0.15, cooking wine 0.3-0.6, pachymaran 0.02-0.04, the homemade 2-3 of flavored oils, dehydro sodium acetate 0.01-0.03, D-araboascorbic acid sodium 0.2-0.5;

(2) after mushroom sheet dehydration with toast after diced beef put in proportion in tumbler, the weight ratio of beans meat is (7-6): (3-4), the flavored oils that simultaneously adds beans meat gross weight 4-6%, the flavoring of 2-4%, the Tea Polyphenols of 0.1-0.3%, the moringa seeds powder of 0.2-0.4%, tumbling mixes together, then be packaged on request bag, vacuum seal;

(3) the fragrant beef vacuum bagged of packaged mushroom 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 beef vacuum bagged of the mushroom after sterilizing product, send between insulation to be incubated and process 2-3 hour;

(5) will be incubated the vacuum packing product finished, and wipe moisture, and check, certified products are cased on request, warehouse-in, get final product.

Claims (3)

1. the processing method of the fragrant beef of mushroom, is characterized in that, comprise processing, the processing of mushroom, allotment, vacuum packaging, sterilization, the warehouse-in operation of beef, concrete steps are as follows:
The processing of A, beef
(1) finishing is processed
Get the fresh or freezing raw material beef be 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, till extremely separating out without watery blood with the clear water rinsing again, drain stand-by;
(2) tumbling
By the beef drained, drop in the tumbling bucket, add the aromatic vinegar of the 1.5-2.5% of beef weight, 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%, at 0-8 ℃ of low temperature tumbling 2-3 hour;
(3) low-temperature salting
Beef after tumbling is put into to container, add the 2-3 ﹪ salt of beef weight, the vitamin C of 0.4-0.5%, adopt during interpolation and successively pickle, evenly being sprinkled into of one deck meat one deck salt, 0-6 ℃ of low-temperature salting 20-24 hour;
(4) secondary tumbling
The beef clod of pickling is thrown in tumbler, added the LBP-X of beef weight 0.03-0.05%, control temperature under the condition of 0-8 ℃, carry out the softening 2-3 hour of tumbling;
(5) cook off in advance raw meat
Beef clod after the secondary tumbling is admixed to the ficin of beef weight 0.1-0.3%, after standing 15-20 minute, put into boiling water and boil 10-20min, when meat surface, take the dish out of the pot during without the trace of blood, pull ventilation out cooling, every pot all will renew water, will constantly remove the offscum of water surface in the process of precooking;
(6) stew in soy sauce:
A, the cooling good beef of step (5) is put into to the halogen pot, add and prepare in advance halogen material bag interpolation clear water to flooding beef fully, the yellow rice wine that adds again the 2-4% of beef weight, the six peace green tea produced in Anhui Province of 0.1-0.3%, first big fire boils, then slow fire makes halogen soup keep boiling, add water keeps halogen soup to cover beef 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, to skim the oil slick that floats over halogen soup surface in the stew in soy sauce process, described halogen material bag is made by following component, and the weight portion of 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, Radix Angelicae Sinensis 0.2-0.4, bluish dogbane 0.2-0.4, safflower 0.2-0.4, wind-weed 0.2-0.4, shred the mentioned component raw material, or, in the cloth bag of packing into after section, fasten sack, make halogen material bag,
B, the beef that stew in soy sauce is good take the dish out of the pot rapidly, are placed on clean platform case and naturally cool to room temperature;
C, section: by cooled cube meat, with automatic clinical microtome or dicer, meat is cut into to the sheet sliced meat of 5.0 * 3.0 * 0.8 ㎝ or the fourth shape meat cubelets of 0.8 * 0.8 * 0.8 ㎝;
(7) smoke: the sliced meat that cut or meat cubelets are put into to bottom and be covered with in the stainless steel plate of orange peel, fresh lotus leaf in the above's coverings, and then plate is put into to baking oven, at the temperature of 150-200 ℃, toast 30-50 minute;
The processing of B, mushroom
(1) select the high-quality mushroom, repair mud root, sclerotic tissue and other impurity on mushroom, clean up, be cut into sheet or the section shape of thick 2-4 ㎜ with slicer along the vertical direction of mushroom handle, the water of then putting into containing 1 ‰ citric acids, 1 ‰ calcium chloride soaks 10-15 minute;
(2) boiling:
Soaked mushroom sheet or section are put into pot, add clear water, then add the citric acid of mushroom weight 1 ‰, under normal pressure, boil 5-10 minute, after boiling, pull out in time, put into the cooling rinsing of circulating water to normal temperature;
(3) dehydration
Put into the centrifuge dehydration after cooled mushroom sheet or section draining, dewatering time 2-5 minute, the equipment rotating speed is not less than 1000r/min;
C, allotment
(1) after mushroom sheet or section dehydration with toast after diced beef put in proportion in tumbler, the weight ratio of mushroom meat is (7-6): (3-4), the flavored oils that simultaneously adds mushroom meat gross weight 4-6%, the flavoring of 2-4%, the Tea Polyphenols of 0.1-0.3%, 0.2-0.4% moringa seeds powder, tumbling mixes together, then be packaged on request bag, vacuum seal;
(2) the fragrant beef vacuum bagged of packaged mushroom product, then carry out high-temp steam sterilizing, require vapor (steam) temperature under the condition of 121 ℃, constant temperature sterilization 6-10 minute;
(3) the fragrant beef vacuum bagged of the mushroom after sterilizing product, send between insulation to be incubated and process 2-3 hour;
(4) will be incubated the vacuum packing product finished, and wipe moisture, and check, certified products are cased on request, warehouse-in, get final product,
Described flavored oils is made by 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, fry fragrant pearling cone meal 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,
The preparation method is:
When vegetable oil is heated to 80-90 ℃, then add in proportion capsicum, Chinese prickly ash, Chinese anise, the pearling cone meal of stir-fry perfume (or spice), fennel seeds, cassia bark, green onion, ginger, slow fire exploded to 20 minutes, and spices is pulled out, filtered the cooling self-control flavored oils that makes;
Described flavoring is made by 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, pachymaran 0.02-0.04, 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 beef of mushroom according to claim 1, is characterized in that, described beef is Carnis Bovis seu Bubali.
3. the fragrant beef of the mushroom made by the processing method of the fragrant beef of mushroom claimed in claim 1.
CN201210506642XA 2012-12-03 2012-12-03 Processing method of mushroom fragrance beef and mushroom fragrance beef CN103005499B (en)

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