CN103584128B - Marinated venison and production process thereof - Google Patents
Marinated venison and production process thereof Download PDFInfo
- Publication number
- CN103584128B CN103584128B CN201310280559.XA CN201310280559A CN103584128B CN 103584128 B CN103584128 B CN 103584128B CN 201310280559 A CN201310280559 A CN 201310280559A CN 103584128 B CN103584128 B CN 103584128B
- Authority
- CN
- China
- Prior art keywords
- venison
- grams
- halogen
- water
- add
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to marinated venison and a production process of the marinated venison. The marinated venison is prepared through the following raw materials in parts by weight: 100 parts of fresh venison, 2.5 parts of table salt, 1.0 part of white sugar, 0.2 part of monosodium glutamate, 0.015 part of sodium nitrite, 0.2 part of illicium verum, 0.2 part of cortex cinnamomi, 0.2 part of wild pepper, 0.003 part of myrcia, 0.1 part of amomum tsao-ko, 3.0 parts of white spirit, and 1.5 parts of allium fistulosum. The production process of the marinated venison comprises the following steps: (1) processing raw materials; (2) injecting saline water; (3) tumbling; (4) curing; (5) pre-cooking; (6) cooking again; (7) coating a seasoning; (8) baking; (9) cooking and bagging; (10) vacuum sealing; (11) cooking and sterilizing; and (12) cooling and inspecting. The production process has the advantages that the marinated venison is cured with spice, white sugar, wine and ginger juice in order to remove the undesirable odor of venison; composite phosphate is added during curing, and the venison is tumbled, so that the water-retaining property of the marinated venison can be greatly improved. The produced marinated venison has the characteristics of being exquisite in meat, great in taste, proper in degree of saltiness and delicious in taste, and has the unique flavor of marinated venison.
Description
Technical field
The present invention relates to a kind of sauce halogen venison and production technology thereof.
Background technology
The important traditional medicine of Lu Shi China with one of economic animal, has higher medicinally to view and admire and edibility.Venison fine and tender taste be a kind of high protein, low-fat food of being of high nutritive value, and cholesterol level is low, delicious flavour, easily digests, and can be used for cooking plurality of dishes.Many scholars determine moisture in venison, protein, fat, carbohydrate, the content of mineral matter and heat, they think the economic worth of venison and nutritive value higher than beef or mutton.Arginine content in venison is higher, and arginine plays a significant role in immunologic function and wound are restored.Venison warm in nature and, have and invigorate the spleen and benefit qi, the effect of warming kidney to invigorate yang, deer peptide class can increase red blood cell, ferroheme and reticulocytes generate, increase immunity of organisms, promote body metabolism regenerative process, improve body resisting fatigue ability.
Stewed meat products, as China's traditional meat, is characterized in that raw meat is after precooking, then forms with spice and the common boiling of flavoring.Sauce spiced and stewed food finished product is soft, with rich flavor, and its representational flavour product has spices, braised in soy sauce, spicy, dip, honeydew, sweet and sour, salty halogen etc., color from shallow to deep, stew in soy sauce, sauce, braised in soy sauce different.In recent years, to move towards scale intensive by workshop-based gradually for the production of stewed meat products, but venison has very strong peculiar smell, is difficult to processing, is therefore badly in need of a kind of sauce halogen venison and production technology thereof.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of sauce halogen venison and production technology thereof, processing technology is simple, and easy to operate, prepared sauce venison has good mouthfeel.
Sauce halogen venison of the present invention, is made up of the raw material of following parts by weight: fresh venison 100, salt 2.5, white sugar 1.0, monosodium glutamate 0.2, natrium nitrosum 0.015, and anistree 0.2, cassia bark 0.2, Chinese prickly ash 0.2, spiceleaf 0.03, tsaoko 0.1, white wine 3.0, shallot 1.5.
The production technology of sauce halogen venison of the present invention, comprises the following steps:
1) process of raw material: the anosis fresh venison of health selecting double centner, carries out dividing processing, rejects fresh venison surface fat, foreign material, cuts into the little cube meat of 200g after cleaning;
2) salt water injection: anistree 0.4g, cassia bark 0.4g, Chinese prickly ash 0.4g, spiceleaf 0.06g, tsaoko 0.2g are loaded in double gauze, put into the digester that certain water is housed, the 5-8 minute that simmers in water is changed after very hot oven boils, put into cup after being cooked into spice water and be cooled to normal temperature, then put into refrigerator and cooled but to 2-4 DEG C; Mixed phosphate 0.8g, sodium acid carbonate 0.5g are first melted with a little hot water, then joins in the spice water prepared; In spice water, add natrium nitrosum 0.03g and ginger juice 30ml again, be stirred to dissolving; Adopt hand injection to be injected in venison by the spice water prepared, during injection, temperature controls at about 4 DEG C, and injection rate controls at 25%-30%;
3) tumbling: by the venison tumbling 30min after step 2 processes, interval 15min, tumbling time 2.5-3h are best;
4) pickle: the venison after tumbling is put into cold compartment of refrigerator, at 2-5 DEG C, pickle 20-24h;
5) precook: by through step 4) pickle after venison put into cold water pot, until venison is taken out when blood foam no longer increases after boiling, clean up;
6) boil again: anise, cassia bark, Chinese prickly ash are loaded double gauze bag as material bag, and in water, halogen soup is made in slow fire infusion; Each halogen needs when boiling to add old halogen, and the ratio of old halogen and water is 1: 1, and material bag is changed with 3-5 time; After halogen soup is endured, venison 1000 grams after precooking, salt 20 grams, sugar 10 grams are added in halogen soup, first boil 30 minutes with big fire, skim offscum, then add soy sauce and use little fire instead and simmer, at 85-90 DEG C, be incubated 120 minutes, make meat shortening and tasty, take the dish out of the pot and within first 20 minutes, add wine 4ml and monosodium glutamate 2 grams, to increase the fresh fragrance of goods;
7) flavoring is coated with: fried by white sesameseed, in chilli powder: zanthoxylum powder: white sesameseed=5: the ratio of 1: 2 is even by flavoring for mixture, and namely 1000 grams of ripe venisons smear chilli powder 50 grams, zanthoxylum powder 10 grams, white sesameseed 20 grams; Select the sunflower oil of high-quality, rusting is ripe, and dry in the air and join in blend flavouring to room temperature, oil is 2: 1 with the ratio of flavoring, and namely the addition of sunflower oil is 160g, and the flavoring mixed is spread upon the surface of the venison after boiling again uniformly by brush;
8) toast: in order to the surface making flavoring better be attached to venison, the venison brushing flavoring is put into baking oven, select 50 DEG C, baking 8-10min;
9) cooling and pack: after having toasted, venison block is taken out, and cooling makes meat temperature drop low, so that cut, venison is cut into the bulk of 100 grams along muscle fibre direction, load in packaging bag, wipe sack dirt to the greatest extent, ensure planarization and the tight ness rating of vacuum seal;
10) vacuum seal: carry out with vacuum packing machine, heat-sealing time 6-9 second, checks the sealing of each vacuum packaging bag, must not have scald, break, discounting problem after vacuum packaging;
11) cooking disinfection: boil 15-20min with water or steam after goods packaging, to kill the microorganism polluted in packaging process, improves the Storage of goods;
12) cooling and inspection: after sterilization, cooled by goods at 0-4 DEG C, make its temperature be down to about 4 DEG C, rejects packaging substandard product during inspection.
The production technology of sauce halogen venison of the present invention, in step 2) in: described mixed phosphate is made up of following raw material: sodium phosphate trimer, sodium pyrophosphate, calgon; Sodium phosphate trimer, sodium pyrophosphate and calgon mix according to the ratio of 2: 2: 1.
The production technology of sauce halogen venison of the present invention, in step 2) in be also added with beta-schardinger dextrin-0.06 gram.
The production technology of sauce halogen venison of the present invention, in step 6) in, described old halogen adopts following steps to make:
1) boil: chicken carcasses 2.5 kilograms, 1.5 kilograms, ox ear of maize bone are put in cold water pot, ox ear of maize bone knocks off from centre, add cold water and do not have bone, big fire is boiled, skim offscum, put into ginger splices 5 grams, 4.5 grams, shallot, the slowly infusion one hour of little fire, takes anistree 0.8 gram, 0.8 gram, cassia bark, 0.8 gram, Chinese prickly ash, spiceleaf 0.8 gram, tsaoko 0.4 gram gauze parcel makes material bag and put in bone soup;
Fry fried sugar: separately get pot and fry fried sugar, add 100 grams of edible vegetable oil in pot, add 10 grams of rock sugar, moderate heat is frying slowly, until when fried sugar is yellow by leucismus, use little fire instead, fry to fried sugar by yellow overstrike, bulla becomes vesicle, add appropriate cold water, little fire is fried slowly, in batches toward step 1) bone soup in add the fried sugar fried, in order to avoid look hindered by old halogen, then add salt 10 grams, white sugar 4 grams, namely little fire makes old halogen after boiling 12 hours.
Compared with prior art beneficial effect of the present invention is: sauce halogen venison of the present invention is pickled by utilizing spice, white sugar, wine and ginger juice, remove the peculiar smell of venison, and composite phosphate is added in curing process, carry out tumbling, substantially increase the water-retaining property of product; Obtained sauce venison has meat exquisiteness, the good feature of mouthfeel, and the degree of saltiness is suitable for, and delicious flavour, has the distinctive fragrance of sauce halogen venison.
Detailed description of the invention
Below in conjunction with embodiment, the specific embodiment of the present invention is described in further detail.Following examples for illustration of the present invention, but are not used for limiting the scope of the invention.
A kind of sauce halogen venison, is made up of the raw material of following parts by weight: fresh venison 100, salt 2.5, white sugar 1.0, monosodium glutamate 0.2, natrium nitrosum 0.015, anistree 0.2, cassia bark 0.2, Chinese prickly ash 0.2, spiceleaf 0.03, tsaoko 0.1, white wine 3.0, shallot 1.5.
A production technology for sauce halogen venison, comprises the following steps:
1) process of raw material: the anosis fresh venison of health selecting double centner, carries out dividing processing, rejects fresh venison surface fat, foreign material, cuts into the little cube meat of 200g after cleaning;
2) salt water injection: anistree 0.4g, cassia bark 0.4g, Chinese prickly ash 0.4g, spiceleaf 0.06g, tsaoko 0.2g are loaded in double gauze, put into the digester that certain water is housed, the 5-8 minute that simmers in water is changed after very hot oven boils, put into cup after being cooked into spice water and be cooled to normal temperature, then put into refrigerator and cooled but to 2-4 DEG C; Mixed phosphate 0.8g, sodium acid carbonate 0.5g are first melted with a little hot water, then joins in the spice water prepared; In spice water, add natrium nitrosum 0.03g and ginger juice 30ml again, be stirred to dissolving; Adopt hand injection to be injected in venison by the spice water prepared, during injection, temperature controls at about 4 DEG C, and injection rate controls at 25%-30%;
3) tumbling: by the venison tumbling 30min after step 2 processes, interval 15min, tumbling time 2.5-3h are best;
4) pickle: the venison after tumbling is put into cold compartment of refrigerator, at 2-5 DEG C, pickle 20-24h;
5) precook: by through step 4) pickle after venison put into cold water pot, until venison is taken out when blood foam no longer increases after boiling, clean up;
6) boil again: anise, cassia bark, Chinese prickly ash are loaded double gauze bag as material bag, and in water, halogen soup is made in slow fire infusion; Each halogen needs when boiling to add old halogen, and the ratio of old halogen and water is 1: 1, and material bag is changed with 3-5 time; After halogen soup is endured, venison 1000 grams after precooking, salt 20 grams, sugar 10 grams are added in halogen soup, first boil 30 minutes with big fire, skim offscum, then add soy sauce and use little fire instead and simmer, at 85-90 DEG C, be incubated 120 minutes, make meat shortening and tasty, take the dish out of the pot and within first 20 minutes, add wine 4ml and monosodium glutamate 2 grams, to increase the fresh fragrance of goods;
7) flavoring is coated with: fried by white sesameseed, in chilli powder: zanthoxylum powder: white sesameseed=5: the ratio of 1: 2 is even by flavoring for mixture, and namely 1000 grams of ripe venisons smear chilli powder 50 grams, zanthoxylum powder 10 grams, white sesameseed 20 grams; Select the sunflower oil of high-quality, rusting is ripe, and dry in the air and join in blend flavouring to room temperature, oil is 2: 1 with the ratio of flavoring, and namely the addition of sunflower oil is 160g, and the flavoring mixed is spread upon the surface of the venison after boiling again uniformly by brush;
8) toast: in order to the surface making flavoring better be attached to venison, the venison brushing flavoring is put into baking oven, select 50 DEG C, baking 8-10min;
9) cooling and pack: after having toasted, venison block is taken out, and cooling makes meat temperature drop low, so that cut, venison is cut into the bulk of 100 grams along muscle fibre direction, load in packaging bag, wipe sack dirt to the greatest extent, ensure planarization and the tight ness rating of vacuum seal;
10) vacuum seal: carry out with vacuum packing machine, heat-sealing time 6-9 second, checks the sealing of each vacuum packaging bag, must not have scald, break, discounting problem after vacuum packaging;
11) cooking disinfection: boil 15-20min with water or steam after goods packaging, to kill the microorganism polluted in packaging process, improves the Storage of goods;
12) cooling and inspection: after sterilization, cooled by goods at 0-4 DEG C, make its temperature be down to about 4 DEG C, rejects packaging substandard product during inspection.
The production technology of sauce halogen venison of the present invention, in step 2) in: described mixed phosphate is made up of following raw material: sodium phosphate trimer, sodium pyrophosphate, calgon; Sodium phosphate trimer, sodium pyrophosphate and calgon mix according to the ratio of 2: 2: 1.
The production technology of sauce halogen venison of the present invention, in step 2) in be also added with beta-schardinger dextrin-0.06 gram.
The production technology of sauce halogen venison of the present invention, in step 6) in, described old halogen adopts following steps to make:
1) boil: chicken carcasses 2.5 kilograms, 1.5 kilograms, ox ear of maize bone are put in cold water pot, ox ear of maize bone knocks off from centre, add cold water and do not have bone, big fire is boiled, skim offscum, put into ginger splices 5 grams, 4.5 grams, shallot, the slowly infusion one hour of little fire, takes anistree 0.8 gram, 0.8 gram, cassia bark, 0.8 gram, Chinese prickly ash, spiceleaf 0.8 gram, tsaoko 0.4 gram gauze parcel makes material bag and put in bone soup;
Fry fried sugar: separately get pot and fry fried sugar, add 100 grams of edible vegetable oil in pot, add 10 grams of rock sugar, moderate heat is frying slowly, until when fried sugar is yellow by leucismus, use little fire instead, fry to fried sugar by yellow overstrike, bulla becomes vesicle, add appropriate cold water, little fire is fried slowly, in batches toward step 1) bone soup in add the fried sugar fried, in order to avoid look hindered by old halogen, then add salt 10 grams, white sugar 4 grams, namely little fire makes old halogen after boiling 12 hours.
Sauce halogen venison of the present invention is pickled by utilizing spice, white sugar, wine and ginger juice, removes the peculiar smell of venison, and add composite phosphate in curing process, carry out tumbling, substantially increase the water-retaining property of product; Obtained sauce venison has meat exquisiteness, the good feature of mouthfeel, and the degree of saltiness is suitable for, and delicious flavour, has the distinctive fragrance of sauce halogen venison.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the prerequisite not departing from the technology of the present invention principle; can also make some improvement and modification, these improve and modification also should be considered as protection scope of the present invention.
Claims (4)
1. a production technology for sauce halogen venison, is characterized in that, comprises the following steps:
1) process of raw material: the anosis fresh venison of health selecting double centner, carries out dividing processing, rejects fresh venison surface fat, foreign material, cuts into the little cube meat of 200g after cleaning;
2) salt water injection: anistree 0.4g, cassia bark 0.4g, Chinese prickly ash 0.4g, spiceleaf 0.06g, tsaoko 0.2g are loaded in double gauze, put into the digester that water is housed, the 5-8 minute that simmers in water is changed after very hot oven boils, put into cup after being cooked into spice water and be cooled to normal temperature, then put into refrigerator and cooled but to 2-4 DEG C; Mixed phosphate 0.8g, sodium acid carbonate 0.5g are first melted with a little hot water, then joins in the spice water prepared; In spice water, add natrium nitrosum 0.03g and ginger juice 30ml again, be stirred to dissolving; Adopt hand injection to be injected in venison by the spice water prepared, during injection, temperature controls at 4 DEG C, and injection rate controls at 25%-30%;
3) tumbling: will through step 2) venison tumbling 30min after process, interval 15min, tumbling time 2.5-3h be the best;
4) pickle: the venison after tumbling is put into cold compartment of refrigerator, at 2-5 DEG C, pickle 20-24h;
5) precook: by through step 4) pickle after venison put into cold water pot, until venison is taken out when blood foam no longer increases after boiling, clean up;
6) boil again: anise, cassia bark, Chinese prickly ash are loaded double gauze bag as material bag, and in water, halogen soup is made in slow fire infusion; Each halogen needs when boiling to add old halogen, and the ratio of old halogen and water is 1: 1, and material bag is changed with 3-5 time; After halogen soup is endured, venison 1000 grams after precooking, salt 20 grams, sugar 10 grams are added in halogen soup, first boil 30 minutes with big fire, skim offscum, then add soy sauce and use little fire instead and simmer, at 85-90 DEG C, be incubated 120 minutes, make meat shortening and tasty, take the dish out of the pot and within first 20 minutes, add wine 4ml and monosodium glutamate 2 grams, to increase the fresh fragrance of goods;
7) flavoring is coated with: fried by white sesameseed, in chilli powder: zanthoxylum powder: white sesameseed=5: the ratio of 1: 2 is even by flavoring for mixture, and namely 1000 grams of ripe venisons smear chilli powder 50 grams, zanthoxylum powder 10 grams, white sesameseed 20 grams; Select the sunflower oil of high-quality, rusting is ripe, and dry in the air and join in blend flavouring to room temperature, oil is 2: 1 with the ratio of flavoring, and namely the addition of sunflower oil is 160g, and the flavoring mixed is spread upon the surface of the venison after boiling again uniformly by brush;
8) toast: in order to the surface making flavoring better be attached to venison, the venison brushing flavoring is put into baking oven, select 50 DEG C, baking 8-10min;
9) cooling and pack: after having toasted, venison block is taken out, and cooling makes meat temperature drop low, so that cut, venison is cut into the bulk of 100 grams along muscle fibre direction, load in packaging bag, wipe sack dirt to the greatest extent, ensure planarization and the tight ness rating of vacuum seal;
10) vacuum seal: carry out with vacuum packing machine, heat-sealing time 6-9 second, checks the sealing of each vacuum packaging bag, must not have scald, break, discounting problem after vacuum packaging;
11) cooking disinfection: boil 15-20min with water or steam after goods packaging, to kill the microorganism polluted in packaging process, improves the Storage of goods;
12) cooling and inspection: after sterilization, cooled by goods at 0-4 DEG C, make its temperature be down to 4 DEG C, rejects packaging substandard product during inspection.
2. the production technology of sauce halogen venison according to claim 1, is characterized in that, in step 2) in: described mixed phosphate is made up of following raw material: sodium phosphate trimer, sodium pyrophosphate, calgon; Sodium phosphate trimer, sodium pyrophosphate and calgon mix according to the ratio of 2: 2: 1.
3. the production technology of sauce halogen venison according to claim 1, is characterized in that, in step 2) in be also added with beta-schardinger dextrin-0.06 gram.
4. the production technology of sauce halogen venison according to claim 1, is characterized in that, in step 6) in, described old halogen adopts following steps to make:
1) boil: chicken carcasses 2.5 kilograms, 1.5 kilograms, ox ear of maize bone are put in cold water pot, ox ear of maize bone knocks off from centre, add cold water and do not have bone, big fire is boiled, skim offscum, put into ginger splices 5 grams, 4.5 grams, shallot, the slowly infusion one hour of little fire, takes anistree 0.8 gram, 0.8 gram, cassia bark, 0.8 gram, Chinese prickly ash, spiceleaf 0.8 gram, tsaoko 0.4 gram gauze parcel makes material bag and put in bone soup;
Fry fried sugar: separately get pot and fry fried sugar, add 100 grams of edible vegetable oil in pot, add 10 grams of rock sugar, moderate heat is frying slowly, until when fried sugar is yellow by leucismus, use little fire instead, fry to fried sugar by yellow overstrike, bulla becomes vesicle, add appropriate cold water, little fire is fried slowly, in batches toward step 1) bone soup in add the fried sugar fried, in order to avoid look hindered by old halogen, then add salt 10 grams, white sugar 4 grams, namely little fire makes old halogen after boiling 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310280559.XA CN103584128B (en) | 2013-07-05 | 2013-07-05 | Marinated venison and production process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310280559.XA CN103584128B (en) | 2013-07-05 | 2013-07-05 | Marinated venison and production process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103584128A CN103584128A (en) | 2014-02-19 |
| CN103584128B true CN103584128B (en) | 2015-05-06 |
Family
ID=50074611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310280559.XA Active CN103584128B (en) | 2013-07-05 | 2013-07-05 | Marinated venison and production process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584128B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473190A (en) * | 2014-11-24 | 2015-04-01 | 郭祥 | Preparation method of spiced marinated venison |
| CN106136088A (en) * | 2016-06-23 | 2016-11-23 | 河源市兴睿食品科技开发有限公司 | Halogen meat and preparation method thereof |
| CN106071931A (en) * | 2016-07-15 | 2016-11-09 | 河南禾胜合食品有限公司 | A kind of processing method of cadmium yellow larynx |
| CN106261824A (en) * | 2016-08-18 | 2017-01-04 | 姜敏 | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof |
| CN106616489A (en) * | 2016-09-20 | 2017-05-10 | 成都大学 | Instant pot-stewed diced (jerked) meat and method for processing same |
| CN107751833A (en) * | 2017-10-31 | 2018-03-06 | 桐梓县贵荣梅花鹿养殖场 | It is a kind of pickle venison and its preparation method |
| CN107692057A (en) * | 2017-11-01 | 2018-02-16 | 桐梓县贵荣梅花鹿养殖场 | The preparation method that a kind of low temperature bakes venison |
| CN110973499A (en) * | 2019-12-12 | 2020-04-10 | 四川农业大学 | Method for quickly making sauced beef |
| CN112189822A (en) * | 2020-10-16 | 2021-01-08 | 李佳男 | Preparation method of smoked sauce soup pot |
Citations (8)
| 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 |
| CN101579127A (en) * | 2008-05-16 | 2009-11-18 | 刘芳义 | Braised deer meat |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102415573A (en) * | 2011-12-07 | 2012-04-18 | 南京农业大学 | Crystal pork aspic and production process thereof |
| CN102871137A (en) * | 2012-09-26 | 2013-01-16 | 中国农业科学院农产品加工研究所 | Quantitative marinating method of leisure meat product |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN103141863A (en) * | 2013-03-28 | 2013-06-12 | 北京市华都峪口禽业有限责任公司 | Process for processing sauced chicken product |
| CN103181572A (en) * | 2013-03-29 | 2013-07-03 | 巫溪县红池腊鲜食品有限公司 | Marinating material combination for sauced meat product and marinating method thereof |
-
2013
- 2013-07-05 CN CN201310280559.XA patent/CN103584128B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579127A (en) * | 2008-05-16 | 2009-11-18 | 刘芳义 | Braised deer meat |
| 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 |
| CN102302178A (en) * | 2011-08-16 | 2012-01-04 | 穆欣 | Method for processing tea-flavored sauced beef |
| CN102415573A (en) * | 2011-12-07 | 2012-04-18 | 南京农业大学 | Crystal pork aspic and production process thereof |
| CN102871137A (en) * | 2012-09-26 | 2013-01-16 | 中国农业科学院农产品加工研究所 | Quantitative marinating method of leisure meat product |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN103141863A (en) * | 2013-03-28 | 2013-06-12 | 北京市华都峪口禽业有限责任公司 | Process for processing sauced chicken product |
| CN103181572A (en) * | 2013-03-29 | 2013-07-03 | 巫溪县红池腊鲜食品有限公司 | Marinating material combination for sauced meat product and marinating method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 软包装酱卤鹿肉系列产品加工工艺及质量控制技术研究;宋胜利等;《北京农业》;20110825(第24期);第45页 1 配方 * |
| 邓开荣.怎样炒糖色和使用糖色.《川菜家家乐》.重庆出版社,2004,第80页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103584128A (en) | 2014-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584128B (en) | Marinated venison and production process thereof | |
| CN102366120B (en) | Spicy gizzard processing technology | |
| CN102366118B (en) | Processing technology of spiced chicken hearts and spiced chicken gizzards | |
| CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| KR101369241B1 (en) | The manufacturing method of fried chicken for safety | |
| CN103005491B (en) | Method for processing stewed bedried salted duck and stewed bedried salted duck | |
| CN102068002A (en) | Meat dish food and manufacture method thereof | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN102524818A (en) | Seasoned duck product and preparation method thereof | |
| KR100967942B1 (en) | Instant bibimbab and making method | |
| CN102293415A (en) | Method for preparing cane shoot preserved meat | |
| CN103494082A (en) | Black glutinous rice dumpling and preparation method thereof | |
| KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
| CN102783667A (en) | Fast pickling method for parabramis pekinensis | |
| CN102524780A (en) | Making method of can of native chicken soup with chestnuts | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| KR20110044371A (en) | Lamb cooking method for useing spices sauce, lamb manufactured by the same, and manufacturing method for package lamb | |
| CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
| KR101306358B1 (en) | Method for manufacturing duck-meat and duck-meat | |
| CN105360977A (en) | Preparation method for smoked pork hock | |
| KR101343936B1 (en) | Process for preparing chicken roast | |
| CN104905294A (en) | Pickled chilli chicken giblets with Tujia flavor | |
| KR20170055592A (en) | Manufacturing method of boiled and seasoning chicken feet and it made thereby | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| KR102107660B1 (en) | Precooked food materials for soup cooking and method of preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |