CN103651735A - Preservation method for salt baked meat products - Google Patents
Preservation method for salt baked meat products Download PDFInfo
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- CN103651735A CN103651735A CN201310641134.7A CN201310641134A CN103651735A CN 103651735 A CN103651735 A CN 103651735A CN 201310641134 A CN201310641134 A CN 201310641134A CN 103651735 A CN103651735 A CN 103651735A
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Abstract
The invention discloses a preservation method for salt baked meat products. The method comprises steps of smearing a preservative, dipping with the preservative, sterilizing by microwave, and sterilizing by pulsed light. According to the method, preservation by using a Chinese herbal medicine preservative, sterilization by using the microwave and sterilization by using the pulsed light, which are three preservation and sterilization technologies, are combined. The preservation method can effectively preserve the quality and prolong the shelf life of the salt baked meat products with little influence on nutrients and taste of the products. The adopted preservative is natural and nontoxic. The salt baked meat products have a unique flavor and nutritive and healthcare value. The pulsed light used for sterilization is free of toxic and side effects. The method effectively avoids disadvantages, which are caused by traditional long storage time of the salt baked meat products, of hardened meat, bad taste, high acid value caused by oxidation, and flavor change.
Description
Technical field
The present invention relates to a kind of preservation method of meat product, specifically the preservation method of the baked meat products of a kind of Yan, belongs to food processing preservation technique field.
Background technology
The baked meat products of salt is Guangdong name food, existing more than 300 year history, and because it comes from Dong Jiang, Guangdong one band, the baked sauce spiced and stewed food of Guangdong, therefore named Dong Jiang formula salt.Nowadays the baked meat products of ， Yan fragrance spread various places, Guangdong, and it is overseas to enjoy great prestige.(the baked sauce spiced and stewed food of Guangdong Shi Yan, chicken pin, chicken neck, the chicken wings) of the baked meat products of Guangdong formula tradition Yan is a based food of tool south of the Five Ridges speciality culture, processing history is long, nutritious, instant, unique flavor, Shen Shou South China, Hongkong and Macro and south east asia consumers in general like, are one of large meat products of Guangdong tradition outlet.The Zhong Yan of the baked meat products of Guangdong formula tradition Yan is baked is to take meat as primary raw material, adds taste substance pickled 1 hour, then with dark soy sauce, smoothens the epidermis of meat, tissue paper is swept to upper lard, meat is put on tissue paper, double-baged, the 3rd layer of use is not swept the tissue paper parcel of lard, crude salt is fried to scorching hot, meat is imbedded and added a cover, keep little Huo baked 15 minutes, take out another side baked 15 minutes of more down, dial and remove tissue paper, cut part and be built into fixedly shape.
The fresh-keeping conventional method of meat products is generally had to refrigeration and high-temperature sterilization, refrigeration can keep color, smell and taste and the structural state of goods, but be inconvenient to carry, must there is the assurance of cold chain, cost is higher, high-temperature sterilization can room temperature preservation, is easy to carry, but has destroyed local flavor and the structural state of goods.
By adding antistaling agent, realize fresh-keeping mouthfeel and the local flavor that can keep preferably meat products to meat products.Natural or chemical preservative common are Nisin, lysozyme, natamycin, kojic acid, shitosan, trehalose, Tea Polyphenols, organic acid etc., in recent years, the impact of the food-safety problem being occurred repeatedly, people pay close attention to pollution-free food, healthy food.Compare with current a large amount of chemical synthesis antistaling agents that use, Chinese herbal medicine antistaling agent has natural bactericidal action, and to human body and environment, without harm, safety coefficient is high.The essential oil containing in Chinese herbal medicine has broad-spectrum sterilization and suppresses the effect of microorganism, the essential oil extracting in pungent perfumery material such as garlic, pepper, nutmeg, fennel, also have the materials such as hydroxy compounds, terpene, bacterium, mould or the yeast such as staphylococcus aureus, salmonella typhimurium, dust Xi Shi Escherichia coli, vibrio parahaemolytious, Aspergillus flavus are had to significant inhibitory action; Aldehydes matter in Chinese herbal medicine, is also the main active of food antiseptic, has broad-spectrum antiseptic ability.
Fresh-keeping aspect at meat, patent CN101180981 B discloses a kind of preservation method of low temperature birds meat products, what its antistaling agent that is used for dipping meat adopted is composite preservative, composition in its formula mainly contains CMC, dehydro sodium acetate, nisin, niacinamide, disodium ethylene diamine tetraacetate and pure water, though these compositions are recognized spendable additive by food-processing industry, but part is still chemicals, has potential harm; Utilize Chinese herbal medicine fresh-keeping, for example, patent CN 1180713C discloses a kind of thickening-antistaling agent for meat food, and this antistaling agent main component is three kinds of varigrained sand sagebrush (Artemisia filifolia) powder and flax green pepper powder; Patent CN101427705 B discloses preparation and the operation technique of the middle employing antistaling agent of a kind of vegetables.
Microorganism is the important indicator of the baked stewed meat products product of Guangdong formula tradition Yan.In the process of Guangdong formula traditional meat, for needs anticorrosion, that protect the growth of clostridium botulinum in look and inhibition meat, all with nitrate and nitrite, reach this purpose traditionally.But because nitrate may form the carcinogens such as nitrosoamide and nitrosamine in meat products, national Specification, anticorrisive agent sorbic acid maximum use amount in meat products is 0.075g/kg, synthetic food color can not be for meat product.And State General Administration for Quality Supervision is to the baked stewed meat products sampling observation of Guangdong formula tradition Yan discovery, in meat product, in selective examination, total multiple product is judged to defective because food additives exceed standard, the use that wherein has that some product anticorrisive agents exceed standard, microorganism exceeds standard, food additives exceed standard, beaten alarm bell to the safety problem of the baked sauce spiced and stewed food of Guangdong Shi Yan, to consumer, cause fear, affected the sound development of the baked stewed meat products of Guangdong formula tradition Yan.
In addition the baked meat products of Yan is in bake process, adipolysis constantly carries out, when water content is high, hydrolysis is stronger, be hydrolyzed to free fatty and glycerine, product acid value is raise, and the easy oxidized generation short chain material of free fatty wherein, as aldehyde, ketone etc. has special smell and the material of bitter taste; In storage, fat is oxidized under the effect of heat, light or metal ion catalyst simultaneously, generates peroxide, causes the unstable of product special flavour.
Chinese herbal medicine antistaling agent fails to obtain large-scale commercial application, main cause may be because the medicinal herb components adopting in part antistaling agent is complicated, active constituent content and the mechanism of action are wherein not very clear, the stability of medicine source, content and preparation itself is difficult for solving, also there is special smell in some Chinese herbal medicine, differ and by masses, accepted surely when heavy dose is used; Secondly, in Chinese herbal medicine, for the extraction of the active ingredient of antistaling agent, also do not possess industrialized condition with producing in enormous quantities.
There is abundant natural Chinese medicinal herb plant resources in China, has no at present and reports by Chinese herbal medicine antistaling agent the preservation technique for the baked meat products of salt.
Summary of the invention
The object of the invention is for the deficiencies in the prior art, provides a kind of Chinese herbal medicine antistaling agent is fresh-keeping, microwave sterilization and three kinds of refreshing sterilizing technology of pulsed light sterilizing to combine, for the preservation method of the baked meat products of Yan.
For addressing the above problem, the technical solution adopted in the present invention is: the preservation method of the baked meat products of a kind of Yan, and concrete steps are as follows:
(1) before carrying out that Yan is baked and pickling, first meat products surface uniform to be pickled is smeared to one deck antistaling agent solution, with this antistaling agent solution, pickle 1-2 minute, then Yan is baked to be pickled and follow-up workshop section carrying out, until prepare the ripe product of the baked meat products of Yan;
(2) are soaked in 3-5 minute in antistaling agent solution Jiang the ripe product of the baked meat products of Yan, then take out, air-dry residual without obvious water droplet Zhi the baked meat products of Yan surface;
(3) microwave sterilization: obtain the baked meat products of Yan and carry out vacuum packaging processing through step (2), to carry out microwave sterilization, sterilising conditions: temperature 85-95 ℃, time 5-15min, microwave output frequency 2450MHz; After sterilizing finishes, be cooled to room temperature, air-dry packing outside moisture;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtaining, pulse is dodged according to time 10-20s, dodges range from 10-20cm, and pulsed light intensity is 0.5-1.0J/cm2.
The baked meat products of described Yan, comprise the baked pork of edible offal ， Yan of the baked duck of edible offal ， Yan, duck neck, duck wing, duck's foot, duck head and duck of Salt roasted chicken, shank, chicken neck, chicken wings and chicken and the edible offal of pig.
Described antistaling agent is Chinese herbal medicine antistaling agent, mixed extract, propolis extract and pure water by natural Chinese medicinal herb form, each component forms quality proportioning: the mixed extract of natural Chinese medicinal herb accounts for the 10-35% of antistaling agent quality, propolis extract accounts for the 3-8% of antistaling agent quality, and pure water is surplus.
The mixed extract of described natural Chinese medicinal herb is that one or more in following Chinese herbal medicine prepare: matrimony vine, galangal, garlic, pepper, fennel, cloves, cape jasmine, rheum officinale.
Described propolis extract is to using ethanol as extracting solvent, adopts conventional extracting method to prepare, and propolis extract concentration is 0.5%-5%.
The operated workshop condition of described each fresh-keeping step all needs through ozone sterilization, controls ozone concentration 5-10ppm, sterilizing 45-60min before start.
In antistaling agent of the present invention, the effect of main component or the effect that plays are as follows:
(1) matrimony vine, refers to the fruit of Chinese wolfberry, has " medicine-food two-purpose ", there is nourishing the liver, nourshing kidney, the effect of moistening lung, wherein contained LBP-X have Promote immunity, anti-ageing, antitumor, remove free radical, antifatigue, radioresistance, protect the liver, the effect such as reproductive function protection and improvement;
(2) galangal: be the dry rhizome of zingiberaceous plant Alpinia officinarum Hance, galangal extract all has antibacterial action in various degree to bacillus anthracis, alpha-Hemolytic streptococcus, beta hemolytic streptococcus, corynebacterium diphtheriae, bacillus pseudodiphthericus, Diplococcus pneumopniae, staphylococcus aureus, Staphylococcus citreus, staphylococcus albus, hay bacillus etc.;
(3) garlic: contain galic essential oil in garlic, main component in oil is allicin, allicin is that garlic amino acid contained in fresh garlic produces through large allinase double decomposition, comprising garlic rhzomorph and Allicin, allicin Mycophyta is suppressed and killing action as anthrax-bacilus, vertical withered bacterium, rhizopus etc. have; The antibacterial principle of allicin is: the oxygen atom in allicin molecule can combine with the sulfydryl that bacterial growth is bred in required cysteine molecule, thereby has suppressed the growth and breeding of bacterium, makes garlic have broad-spectrum antibacterial action;
(4) pepper, fennel, cloves: in pungent perfumery material, contain multiple types chromocor compound, and some aldehyde radicals, ketone group, hydroxyl, ether isoreactivity group and some heterocyclic compounds, these compositions, scavenger as active oxygen or free radical, have obvious fat anti-oxidation effect, the natural component in pungent perfumery material suppresses or sterilization by the mode that the effect of microbial cell film, inhibitory enzyme are lived; In cloves, contain clove oil, there is broad-spectrum sterilization, suppress growth of microorganism effect;
(7) cape jasmine: cape jasmine has inhibitory action, agent to have the effect of killing Leptospira and imago of blood fluke to staphylococcus aureus, diplococcus meningitidis, micrococcus catarrhalis etc., and infusion has inhibitory action to various skin fungi in vitro.
(8) rheum officinale: wherein contain Rhein, archen, aloe-emodin, there is resisting pathogenic microbes effect: responsive bacterium has staphylococcus, hemolytic streptococcus, micrococcus gonococcus, corynebacterium diphtheriae, typhoid bacillus, shigella dysenteriae etc.; Responsive virus has influenza virus, orphan virus, hepatitis B, poliovirus etc.; Other sensitive microbials have Amoeba, Trichomonas vaginalis, blood fluke and Leptospira etc.; Antibacterial mechanism: the enzyme system that affects folic acid; Anti-bacteria nucleic acid and protein are synthetic; Anti-bacteria biological oxidation enzyme system; Inducement interferon.
(9) propolis: propolis is that honeybee gathers resin from the positions such as tree bud bark of long-lived glue source plant, mixed with glandular secretion things such as honeybee lingual gland, wax glands again, through honeybee a kind of colloid substance that metabolism is synthesized repeatedly, the flavone compounds such as the rutin in propolis, Quercetin, Galangin, caffeic acid, a-catechin have very strong antioxidation; Flavonoids in propolis have can be antibacterial, anti-oxidant etc. effect.
The present invention with respect to the beneficial effect of prior art is:
(1) preservation method of the baked meat products of Yan of the present invention, by the Chinese herbal medicine antistaling agent of pure natural being smeared respectively and is soaked twice operation of meat products, can utilize the active ingredient of natural disinfection contained in Chinese herbal medicine, sterilizing and inhibition microorganism, realization is fresh-keeping to meat products, can keep or the color, smell and taste of meat products and structural state, fresh keeping time are long, have no side effect, unique flavor, has healthy nutritive value;
(2) sterilizing technology with pulsed light that the present invention adopts, it is a kind of non-thermal physical sterilization new technology, pulsed light technology be a kind of can be at the utmost point in the short time (tens of to hundreds of microseconds), with light radiation form, discharge high-energy, produce thus very high peak power and (reach as high as MW class, 100,000 times of sunlight intensity that arrive ground) luminous energy, instantaneous, high-intensity pulsed light energy is killed food and upper each quasi-microorganism of packing, it can effectively keep food quality, extend Food Shelf-life and affect very little on the nutrition of food and mouthfeel, pulse strong-light can not produce harmful accessory substance when irradiating material, working time is short, energy-efficient,
(3) for the feature of the baked meat products of Yan, employing is fresh-keeping by Chinese herbal medicine antistaling agent, microwave sterilization and three kinds of refreshing sterilizing technology of pulsed light sterilizing combine and carry out fresh-keeping and sterilizing, the meat having caused after having avoided the baked goods period of storage of traditional Yan long hardens, mouthfeel is not good, and the oxidized acid value causing is high, the deficiency of flavor variations.
The specific embodiment
Below by embodiment, the present invention is described in further details, these embodiment are only used for illustrating the present invention, do not limit the scope of the invention.
embodiment 1
1, prepare by the following method antistaling agent:
(1) preparation of natural Chinese medicinal herb mixed extract: adopt conventional extracting method, take ethanol as extracting solvent, prepare respectively the galangal extract of concentration 0.5-30% and the garlic extract of concentration 0.5-30%, be concentrated into respectively 0.05 times that concentration is its mother liquor, then the extract after concentrating is respectively mixed, obtain mixed extract;
(2) preparation of propolis extract: take ethanol as extracting solvent, prepare propolis extract, diluted concentration to 0.5%;
(3) the natural Chinese medicinal herb mixed extract that accounts for antistaling agent quality 35% is mixed with the propolis extract of antistaling agent quality 8%, stir, then add pure water to 100%, stir, can make;
2, by the inventive method, carry out edible offal fresh-keeping of the baked duck of Yan, duck's foot, duck neck, duck wing and duck:
(1) before carrying out that Yan is baked and pickling, first material surface to be pickled is evenly smeared to the above-mentioned preparation antistaling agent solution of one deck, with this antistaling agent solution, pickle 1 minute, then Yan is baked to be pickled and follow-up workshop section carrying out, until prepare the ripe product of the baked meat products of Yan;
(2) are soaked in antistaling agent solution 4 minutes Jiang the ripe product of the baked meat products of Yan, then take out, air-dry Zhi the baked meat products of Yan surface without significantly water droplet is residual;
(3) microwave sterilization: obtain the baked meat products of Yan and carry out vacuum packaging processing through step (2), to carry out microwave sterilization, sterilising conditions: 85 ℃ of temperature, time 15min; After sterilizing finishes, be cooled to room temperature, air-dry packing outside moisture;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtaining, pulse is dodged according to time 15s, dodges range from 15cm, and pulsed light intensity is 0.5J/cm2.
The operated workshop condition of above-mentioned each fresh-keeping step all needs through ozone sterilization, controls ozone concentration 10ppm, sterilizing 50min before start.
embodiment 2
1, prepare by the following method antistaling agent:
(1) preparation of natural Chinese medicinal herb mixed extract: adopt conventional extracting method, take ethanol as extracting solvent, preparation respectively:
The pepper extract of the medlar extract liquid of concentration 1-20%, concentration 0.5-30%, concentration are 3-30% cloves extract, are concentrated into respectively 0.1 times that concentration is its mother liquor, then the extract after concentrating are respectively mixed, and obtain mixed extract;
(2) preparation of propolis extract: take ethanol as extracting solvent, prepare propolis extract, diluted concentration to 2.5%;
(3) the natural Chinese medicinal herb mixed extract that accounts for antistaling agent quality 22% is mixed with the propolis extract of antistaling agent quality 6%, stir, then add pure water to 100%, stir, can make;
2, by the inventive method, carry out edible offal fresh-keeping of the baked pork of Yan and pig:
(1) before carrying out that Yan is baked and pickling, first material surface to be pickled is evenly smeared to the above-mentioned preparation antistaling agent solution of one deck, with this antistaling agent solution, pickle 2 minutes, then Yan is baked to be pickled and follow-up workshop section carrying out, until prepare the ripe product of the baked meat products of Yan;
(2) are soaked in antistaling agent solution 3 minutes Jiang the ripe product of the baked meat products of Yan, then take out, air-dry Zhi the baked meat products of Yan surface without significantly water droplet is residual;
(3) microwave sterilization: obtain the baked meat products of Yan and carry out vacuum packaging processing through step (2), to carry out microwave sterilization, sterilising conditions: 95 ℃ of temperature, time 5min; After sterilizing finishes, be cooled to room temperature, air-dry packing outside moisture;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtaining, pulse is dodged according to time 10s, dodges range from 10cm, and pulsed light intensity is 1.0J/cm2.
The operated workshop condition of above-mentioned each fresh-keeping step all needs through ozone sterilization, controls ozone concentration 5ppm, sterilizing 60min before start.
embodiment 3
1, prepare by the following method antistaling agent:
(1) preparation of natural Chinese medicinal herb mixed extract: adopt conventional extracting method, take pure water as extracting solvent, the garlic extract of preparation concentration 0.5-30% and the galangal extract of concentration 0.5-30%, be concentrated into 0.1 times that concentration is its mother liquor, then the extract after concentrating is respectively mixed, obtain mixed extract;
(2) preparation of propolis extract: take ethanol as extracting solvent, the propolis extract of preparation concentration 4%;
(3) the natural Chinese medicinal herb mixed extract that accounts for antistaling agent quality 18% is mixed with the propolis extract of antistaling agent quality 5%, stir, then add pure water to 100%, stir, can make;
2, by the inventive method, carry out edible offal fresh-keeping of Salt roasted chicken, shank, chicken neck, chicken wings and chicken:
(1) before carrying out that Yan is baked and pickling, first material surface to be pickled is evenly smeared to the above-mentioned preparation antistaling agent solution of one deck, with this antistaling agent solution, pickle 1 minute, then Yan is baked to be pickled and follow-up workshop section carrying out, until prepare the ripe product of the baked meat products of Yan;
(2) are soaked in antistaling agent solution 5 minutes Jiang the ripe product of the baked meat products of Yan, then take out, air-dry Zhi the baked meat products of Yan surface without significantly water droplet is residual;
(3) microwave sterilization: obtain the baked meat products of Yan and carry out vacuum packaging processing through step (2), to carry out microwave sterilization, sterilising conditions: 90 ℃ of temperature, time 10min; After sterilizing finishes, be cooled to room temperature, air-dry packing outside moisture;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtaining, pulse is dodged according to time 20s, dodges range from 20cm, and pulsed light intensity is 0.5J/cm2.
The operated workshop condition of above-mentioned each fresh-keeping step all needs through ozone sterilization, controls ozone concentration 10ppm, sterilizing 45min before start.
Claims (6)
1. a preservation method for the baked meat products of salt, is characterized in that: concrete steps are as follows:
(1) before carrying out that Yan is baked and pickling, first meat products surface uniform to be pickled is smeared to one deck antistaling agent solution, with this antistaling agent solution, pickle 1-2 minute, then Yan is baked to be pickled and follow-up workshop section carrying out, until prepare the ripe product of the baked meat products of Yan;
(2) are soaked in 3-5 minute in antistaling agent solution Jiang the ripe product of the baked meat products of Yan, then take out, air-dry residual without obvious water droplet Zhi the baked meat products of Yan surface;
(3) microwave sterilization: obtain the baked meat products of Yan and carry out vacuum packaging processing through step (2), to carry out microwave sterilization, sterilising conditions: temperature 85-95 ℃, time 5-15min; After sterilizing finishes, be cooled to room temperature, air-dry packing outside moisture;
(4) pulse strong-light sterilization: carry out pulse strong-light sterilization by processing through step (3) the baked meat products of packed Yan obtaining, pulse is dodged according to time 10-20s, dodges range from 10-20cm, and pulsed light intensity is 0.5-1.0J/cm2.
2. the preservation method of the baked meat products of Yan according to claim 1, it is characterized in that: the baked meat products of described Yan, comprise the baked pork of edible offal ， Yan of the baked duck of edible offal Yan, duck neck, duck wing, duck's foot, duck head and duck of Salt roasted chicken, shank, chicken neck, chicken wings and chicken and the edible offal of pig.
3. the preservation method of the baked meat products of Yan according to claim 1, it is characterized in that: described antistaling agent is Chinese herbal medicine antistaling agent, mixed extract, propolis extract and pure water by natural Chinese medicinal herb form, each component forms quality proportioning: the mixed extract of natural Chinese medicinal herb accounts for the 10-35% of antistaling agent quality, propolis extract accounts for the 3-8% of antistaling agent quality, and pure water is surplus.
4. the preservation method of the baked meat products of Yan according to claim 2, is characterized in that: the mixed extract of described natural Chinese medicinal herb is that one or more in following Chinese herbal medicine prepare: matrimony vine, galangal, garlic, pepper, fennel, cloves, cape jasmine, rheum officinale.
5. the preservation method of the baked meat products of Yan according to claim 2, is characterized in that: described propolis extract is to using ethanol as extracting solvent, adopts conventional extracting method to prepare, and propolis extract concentration is 0.5%-5%.
6. the preservation method of the baked meat products of Yan according to claim 1, is characterized in that: the operated workshop condition of described each fresh-keeping step all needs through ozone sterilization, controls ozone concentration 5-10ppm, sterilizing 45-60min before start.
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| CN104223314A (en) * | 2014-09-04 | 2014-12-24 | 佛山市新战略知识产权文化有限公司 | Preservation method of salted meat product |
| CN104687087A (en) * | 2014-12-30 | 2015-06-10 | 安徽先知缘食品有限公司 | Salt baked duck leg and preparation method thereof |
| CN104814448A (en) * | 2015-04-16 | 2015-08-05 | 淮阴工学院 | Preparation method for cured poultry products using intense pulsed light method |
| CN106387016A (en) * | 2016-08-26 | 2017-02-15 | 广西河池市明达特种养殖专业合作社 | Fresh keeping method of guinea pig meat |
| CN106417561A (en) * | 2015-08-07 | 2017-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Fresh keeping method of meat preparation product |
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| CN104687087A (en) * | 2014-12-30 | 2015-06-10 | 安徽先知缘食品有限公司 | Salt baked duck leg and preparation method thereof |
| CN104814448A (en) * | 2015-04-16 | 2015-08-05 | 淮阴工学院 | Preparation method for cured poultry products using intense pulsed light method |
| CN104814448B (en) * | 2015-04-16 | 2017-12-15 | 淮阴工学院 | The method that pulse strong-light method prepares pickled and salted poultry product |
| CN106417561A (en) * | 2015-08-07 | 2017-02-22 | 湖北省农业科学院农产品加工与核农技术研究所 | Fresh keeping method of meat preparation product |
| CN106387016A (en) * | 2016-08-26 | 2017-02-15 | 广西河池市明达特种养殖专业合作社 | Fresh keeping method of guinea pig meat |
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| CN106900847B (en) * | 2017-03-14 | 2020-05-19 | 吉首大学 | Bagged fresh-keeping method for camellia seed kernels |
| CN107114465A (en) * | 2017-06-05 | 2017-09-01 | 上林县山水牛畜牧业有限公司 | A kind of preconditioned method for preserving meat products |
| CN107439970A (en) * | 2017-08-18 | 2017-12-08 | 广西心相连食品科技有限公司 | Beauty care garlic perfume (or spice) chicken feet and preparation method thereof |
| CN107439970B (en) * | 2017-08-18 | 2020-04-03 | 广西心相连食品科技有限公司 | Garlic-flavor chicken feet with effects of beautifying face and protecting skin and preparation method thereof |
| CN109259100A (en) * | 2018-10-26 | 2019-01-25 | 湖南海佳食品科技有限公司 | A kind of production new method of instant duck neck |
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| CN113028726A (en) * | 2019-12-09 | 2021-06-25 | 合肥华凌股份有限公司 | Storage device, pulsed light control method, and pulsed light control device |
| CN111955531A (en) * | 2020-09-01 | 2020-11-20 | 怀化市明友食品有限责任公司 | Meat product fresh-keeping treatment method |
| CN112042850A (en) * | 2020-09-11 | 2020-12-08 | 长虹美菱股份有限公司 | Preservation method for prolonging preservation period of cooked food |
| CN113229315A (en) * | 2021-05-28 | 2021-08-10 | 天津科技大学 | Production method of chilled fresh beef and mutton |
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Application publication date: 20140326 |