CN103315322A - Polyghace seche contained ham and preparation method thereof - Google Patents
Polyghace seche contained ham and preparation method thereof Download PDFInfo
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- CN103315322A CN103315322A CN2013101042007A CN201310104200A CN103315322A CN 103315322 A CN103315322 A CN 103315322A CN 2013101042007 A CN2013101042007 A CN 2013101042007A CN 201310104200 A CN201310104200 A CN 201310104200A CN 103315322 A CN103315322 A CN 103315322A
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- 238000002360 preparation method Methods 0.000 title claims description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 235000013372 meat Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 19
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 14
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 14
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 8
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 8
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 241000208688 Eucommia Species 0.000 claims abstract description 7
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000015278 beef Nutrition 0.000 claims abstract description 7
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000006071 cream Substances 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 239000000706 filtrate Substances 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 12
- 240000004064 Poterium sanguisorba Species 0.000 claims description 10
- 235000008291 Poterium sanguisorba Nutrition 0.000 claims description 10
- 235000008282 Sanguisorba officinalis Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 206010018833 Haematocoele Diseases 0.000 claims description 3
- 208000005873 Hematocele Diseases 0.000 claims description 3
- 210000004204 blood vessel Anatomy 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000021022 fresh fruits Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 201000004920 hematocele of tunica vaginalis testis Diseases 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000012466 permeate Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 240000006766 Cornus mas Species 0.000 claims 3
- 230000036541 health Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 241000759833 Cornus officinalis Species 0.000 abstract 1
- 244000136225 Matteuccia struthiopteris Species 0.000 abstract 1
- 235000007899 Matteuccia struthiopteris Nutrition 0.000 abstract 1
- 241000228347 Monascus <ascomycete fungus> Species 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 abstract 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 239000001054 red pigment Substances 0.000 abstract 1
- 241000209020 Cornus Species 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 2
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- 210000004369 blood Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000013580 sausages Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
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- 230000008901 benefit Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000003218 coronary vasodilator agent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 231100000862 numbness Toxicity 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A polyghace seche contained ham is disclosed, and consists of the following raw materials in parts by weight: 60-70 parts of thin pork, 40-50 parts of thin beef, 4-6 parts of salt, 1-2 parts of eucommia leaf powder, 3-4 parts of polyghace seche, 2-3 parts of gynostemma pentaphylla, 1-2 parts of coix seed, 1-2 parts of matteuccia struthiopteris, 1-2 parts of cornus officinalis, 2-3 parts of sea-buckthorn, 0.5-1 part of tsaoko fruit, 0.5-1 part of gingko, 2-3 parts of black sesame powder, 1-2 parts of soybean protein isolate, 14-16 parts of ice water, 1-2 parts of cream, 1-2 parts of haw core powder, 5-6 parts of honey, 1-2 parts of peach seed powder, 2-3 parts of white sugar, 0.2-0.5 part of monosodium glutamate, 0.03-0.05 part of monascus red pigment, and 0.3-0.5 part of carboxymethylcellulose sodium. The ham is crisp and tender in mouthfeel, good in chewing quality and full in meat flavor, not only meets people diet demands, but also possesses good nutrition and health value, and is a brand-new high-nutrition leisure meat foodstuff with a wide market prospect.
Description
Technical field
The present invention relates to a kind of ham, relate in particular to a kind of ham that contains radix polygonati officinalis and preparation method thereof.
Background technology
The traditional ham mouthfeel is older, meat perfume (or spice) is not dense, do not take into account the pleasure of the senses that looks good, smell good and taste good, along with the development of ham sausage industry, the improving constantly of consumption demand level, the consumption market is constantly segmented, ham sausage kind, process technology, packaged form have also had the progress that leaps in recent years, not only develop into meat products take chicken, ox, sheep etc. as raw material by single pork product, but also for the different consumer groups, developed the health product of multiple characteristic.
Summary of the invention
The present invention has overcome deficiency of the prior art, and a kind of ham that contains radix polygonati officinalis and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A kind of ham that contains radix polygonati officinalis is comprised of the raw material of following weight parts:
Thin pork 60-70, lean beef 40-50, salt 4-6, Eucommia Leaf Powder 1-2, radix polygonati officinalis 3-4, gynostemma pentaphylla 2-3, coix seed 1-2, garden burnet 1-2, dogwood fruit 1-2, sea-buckthorn 2-3, tsaoko 0.5-1, gingko 0.5-1, black sesame powder 2-3, soybean protein isolate 1-2, frozen water 14-16, cream 1-2, Chinese hawthorn seed powder 1-2, honey 5-6, peach kernel powder 1-2, white granulated sugar 2-3, monosodium glutamate 0.2-0.5, monascorubin 0.03-0.05, sodium carboxymethylcellulose 0.3-0.5.
A kind of preparation method who contains the ham of radix polygonati officinalis may further comprise the steps:
(1) raw material is processed: select sanitary inspection qualified fresh thin pork, lean beef, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the surface brush of meat, carry out salt marsh, waited afterwards salt substantially to permeate the laggard row of incarnation in 1-2 days and go up salt for the second time, the consumption of salt is no more than for the first time with the salt amount half, mixes the Eucommia Leaf Powder that grinds in the salt on the second time, during salt marsh temperature 6-8 ℃, after 2-3 days the remaining salt water of meat surface is removed, be hung on shady and cool place air-dry, the time is 5-6 days;
(2) gynostemma pentaphylla, coix seed are drained after cleaning, co-grinding, add the two gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 ℃, hot dipping 4-5 hour, with 80-100 order filter-cloth filtering, obtain filtrate, filter residue is carried out the secondary water extraction under similarity condition, the filtrate that obtains merges, and obtains filtrate A;
(3) the radix polygonati officinalis pulverizing is placed in 5-6 times of clear water of its weight, soaked 3-4 hour, in 80-90 ℃ water-bath, extract 2 times again, each 2-3 hour, filter and merging filtrate, obtain the radix polygonati officinalis extract;
(4) garden burnet is cleaned, added 7-10 times of clear water, obtain its leaching liquid with water extraction, dogwood fruit is cleaned, mix with the garden burnet leaching liquid, at 90-100 ℃ of lower boiling 30-40 minute, after cooling allowed dogwood fruit that liquid is absorbed, taking-up was smashed and is obtained mountain cornel mud;
(5) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain Hippophae Rhamnoides L. juice, remaining sea-buckthorn pomace and tsaoko, the gingko co-grinding cleaned, add the heavy 5-6 of fruit clear water doubly, with slow fire boiling 2 times, each 1-2 hour, filter, merging filtrate and Hippophae Rhamnoides L. juice obtain extract B;
(6) pickle: the meat material after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;
(7) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mountain cornel mud, extract B, cut and mix 6-8 minute, add black sesame powder, radix polygonati officinalis extract, peach kernel powder and half frozen water, cut and mix 5-6 minute, add again residue frozen water and remaining raw material, stir, left standstill 20-30 minute, and obtained meat stuffing;
(8) can: use the bottle placer can to casing above-mentioned meat stuffing, sealing obtains half-finished ham;
(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 95-100 ℃ of lower boiling 30-40 minute;
(10) refrigeration: under 1-4 ℃, store after the cooling fast, obtain containing the ham of radix polygonati officinalis.
Compared with prior art, advantage of the present invention is:
The ham mouthfeel that the present invention produces is tender and crisp, be rich in bite, meat perfume (or spice) is full, the gynostemma pentaphylla that adds have eliminate tired, delay senility, tranquilizing soporific, reduction blood fat, reduce cholesterol, whet the appetite, the effects such as detoxifcation, cough-relieving apophlegmatic, radix polygonati officinalis can nourishing Yin and moistening lung, nourishing the stomach to improve the production of body fluid, coix seed can inducing diuresis for removing edema, invigorating the spleen is dried, Shujin is except numbness, clearing away heat and eliminating pus, garden burnet can clearing heat and detoxicating, cooling blood and hemostasis, dogwood fruit can tonify the liver and kidney, puckery essence is taken off admittedly, and sea-buckthorn can cough-relieving, relieving asthma and eliminate the phlegm, expand coronary vasodilator, reduce cholesterol; Both having satisfied people's dietary requirements, and had again good healthy nutritive value, is a kind of brand-new high nutrition leisure meat product, has wide market prospects.
The specific embodiment
Below in conjunction with embodiment the present invention is described in further detail:
Embodiment 1:
A kind of ham that contains radix polygonati officinalis is comprised of the raw material of following weight parts:
Thin pork 60g, lean beef 50g, salt 6g, Eucommia Leaf Powder 1g, radix polygonati officinalis 3g, gynostemma pentaphylla 2g, coix seed 1g, garden burnet 1g, dogwood fruit 1g, sea-buckthorn 2g, tsaoko 0.5g, gingko 0.5g, black sesame powder 2g, soybean protein isolate 1g, frozen water 14g, cream 1g, Chinese hawthorn seed powder 1g, honey 5g, peach kernel powder 1g, white granulated sugar 2g, monosodium glutamate 0.2g, monascorubin 0.03g, sodium carboxymethylcellulose 0.3g.
A kind of preparation method who contains the ham of radix polygonati officinalis may further comprise the steps:
(1) raw material is processed: select sanitary inspection qualified fresh thin pork, lean beef, clean up, extrude the hematocele in the blood vessel during cleaning, 4g salt on the surface brush of meat carries out salt marsh, wait afterwards salt substantially to permeate the laggard row of incarnation in 1 day and go up salt for the second time, salt on the second time is that 2g salt mixes with the Eucommia Leaf Powder of grinding, and temperature is 8 ℃ during salt marsh, after 2 days the remaining salt water of meat surface is removed, be hung on shady and cool place air-dry, the time is 5 days;
(2) gynostemma pentaphylla, coix seed are drained after cleaning, co-grinding, the clear water that adds 6 times of the two gross weights, be heated to 80 ℃ in steam-jacked kettle, hot dipping 5 hours is with 80 order filter-cloth filterings, obtain filtrate, filter residue is carried out the secondary water extraction under similarity condition, the filtrate that obtains merges, and obtains filtrate A;
(3) the radix polygonati officinalis pulverizing is placed in 5 times of clear water of its weight, soaked 3 hours, in 90 ℃ water-bath, extract 2 times again, each 2 hours, filter and merging filtrate, obtain the radix polygonati officinalis extract;
(4) garden burnet is cleaned, added 8 times of clear water, obtain its leaching liquid with water extraction, dogwood fruit is cleaned, mix with the garden burnet leaching liquid, 90 ℃ of lower boilings 40 minutes, after cooling allowed dogwood fruit that liquid is absorbed, taking-up was smashed and is obtained mountain cornel mud;
(5) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain Hippophae Rhamnoides L. juice, remaining sea-buckthorn pomace and tsaoko, the gingko co-grinding cleaned add fruit and weigh 5 times clear water, with slow fire boiling 2 times, and each 1 hour, filter, merging filtrate and Hippophae Rhamnoides L. juice obtain extract B;
(6) pickle: the meat material after air-dry is cleaned with 40 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8mm, add honey, mixing and stirring, dry-salt 2 days;
(7) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mountain cornel mud, extract B, cut and mix 6 minutes, add black sesame powder, radix polygonati officinalis extract, peach kernel powder and half frozen water, cut and mix 5 minutes, add again residue frozen water and remaining raw material, stir, left standstill 30 minutes, and obtained meat stuffing;
(8) can: use the bottle placer can to casing above-mentioned meat stuffing, sealing obtains half-finished ham;
(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, 97 ℃ of lower boilings 36 minutes;
(10) refrigeration: under 4 ℃, store after the cooling fast, obtain containing the ham of radix polygonati officinalis.
Claims (2)
1. ham that contains radix polygonati officinalis it is characterized in that being comprised of the raw material of following weight parts:
Thin pork 60-70, lean beef 40-50, salt 4-6, Eucommia Leaf Powder 1-2, radix polygonati officinalis 3-4, gynostemma pentaphylla 2-3, coix seed 1-2, garden burnet 1-2, dogwood fruit 1-2, sea-buckthorn 2-3, tsaoko 0.5-1, gingko 0.5-1, black sesame powder 2-3, soybean protein isolate 1-2, frozen water 14-16, cream 1-2, Chinese hawthorn seed powder 1-2, honey 5-6, peach kernel powder 1-2, white granulated sugar 2-3, monosodium glutamate 0.2-0.5, monascorubin 0.03-0.05, sodium carboxymethylcellulose 0.3-0.5.
2. preparation method who contains the ham of radix polygonati officinalis as claimed in claim 1 is characterized in that may further comprise the steps:
(1) raw material is processed: select sanitary inspection qualified fresh thin pork, lean beef, clean up, extrude the hematocele in the blood vessel during cleaning, salt on the surface brush of meat, carry out salt marsh, waited afterwards salt substantially to permeate the laggard row of incarnation in 1-2 days and go up salt for the second time, the consumption of salt is no more than for the first time with the salt amount half, mixes the Eucommia Leaf Powder that grinds in the salt on the second time, during salt marsh temperature 6-8 ℃, after 2-3 days the remaining salt water of meat surface is removed, be hung on shady and cool place air-dry, the time is 5-6 days;
(2) gynostemma pentaphylla, coix seed are drained after cleaning, co-grinding, add the two gross weight 6-8 clear water doubly, in steam-jacked kettle, be heated to 80-100 ℃, hot dipping 4-5 hour, with 80-100 order filter-cloth filtering, obtain filtrate, filter residue is carried out the secondary water extraction under similarity condition, the filtrate that obtains merges, and obtains filtrate A;
(3) the radix polygonati officinalis pulverizing is placed in 5-6 times of clear water of its weight, soaked 3-4 hour, in 80-90 ℃ water-bath, extract 2 times again, each 2-3 hour, filter and merging filtrate, obtain the radix polygonati officinalis extract;
(4) garden burnet is cleaned, added 7-10 times of clear water, obtain its leaching liquid with water extraction, dogwood fruit is cleaned, mix with the garden burnet leaching liquid, at 90-100 ℃ of lower boiling 30-40 minute, after cooling allowed dogwood fruit that liquid is absorbed, taking-up was smashed and is obtained mountain cornel mud;
(5) squeeze the juice after sea-buchthorn fresh fruit is cleaned, filter and obtain Hippophae Rhamnoides L. juice, remaining sea-buckthorn pomace and tsaoko, the gingko co-grinding cleaned, add the heavy 5-6 of fruit clear water doubly, with slow fire boiling 2 times, each 1-2 hour, filter, merging filtrate and Hippophae Rhamnoides L. juice obtain extract B;
(6) pickle: the meat material after air-dry is cleaned with 40-50 ℃ hot water, send in the meat grinder after removing surperficial oil reservoir and dust, rub with the orifice plate of 8-10mm, add honey, mixing and stirring, dry-salt 1-2 days;
(7) cut and mix: the meat material that will pickle is put into cutmixer, add filtrate A, mountain cornel mud, extract B, cut and mix 6-8 minute, add black sesame powder, radix polygonati officinalis extract, peach kernel powder and half frozen water, cut and mix 5-6 minute, add again residue frozen water and remaining raw material, stir, left standstill 20-30 minute, and obtained meat stuffing;
(8) can: use the bottle placer can to casing above-mentioned meat stuffing, sealing obtains half-finished ham;
(9) boiling: above-mentioned semi-finished product ham is sent into boiling case, at 95-100 ℃ of lower boiling 30-40 minute;
(10) refrigeration: under 1-4 ℃, store after the cooling fast, obtain containing the ham of radix polygonati officinalis.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310104200.7A CN103315322B (en) | 2013-03-28 | 2013-03-28 | Polyghace seche contained ham and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310104200.7A CN103315322B (en) | 2013-03-28 | 2013-03-28 | Polyghace seche contained ham and preparation method thereof |
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| Publication Number | Publication Date |
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| CN103315322A true CN103315322A (en) | 2013-09-25 |
| CN103315322B CN103315322B (en) | 2015-04-22 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305296A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Chicken feet with black sesame and cream and preparation process thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912064A (en) * | 2010-07-27 | 2010-12-15 | 山东华牧天元动物保健品有限公司 | Egg chicken compound feed |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
-
2013
- 2013-03-28 CN CN201310104200.7A patent/CN103315322B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912064A (en) * | 2010-07-27 | 2010-12-15 | 山东华牧天元动物保健品有限公司 | Egg chicken compound feed |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305296A (en) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | Chicken feet with black sesame and cream and preparation process thereof |
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| CN103315322B (en) | 2015-04-22 |
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