CN103734739A - 一种枸杞肉松的加工方法 - Google Patents
一种枸杞肉松的加工方法 Download PDFInfo
- Publication number
- CN103734739A CN103734739A CN201310709454.1A CN201310709454A CN103734739A CN 103734739 A CN103734739 A CN 103734739A CN 201310709454 A CN201310709454 A CN 201310709454A CN 103734739 A CN103734739 A CN 103734739A
- Authority
- CN
- China
- Prior art keywords
- pork
- floss
- frying
- dried meat
- powder
- 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.)
- Pending
Links
- 235000015468 Lycium chinense Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000015167 meat floss Nutrition 0.000 title abstract description 7
- 244000241872 Lycium chinense Species 0.000 title abstract 5
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 31
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 31
- 239000000843 powder Substances 0.000 claims abstract description 23
- 206010034203 Pectus Carinatum Diseases 0.000 claims abstract description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- 241000628997 Flos Species 0.000 claims description 32
- 235000015177 dried meat Nutrition 0.000 claims description 32
- 235000013372 meat Nutrition 0.000 claims description 19
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 11
- 235000011613 Pinus brutia Nutrition 0.000 claims description 11
- 241000018646 Pinus brutia Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000013599 spices Nutrition 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 229920000742 Cotton Polymers 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 238000005491 wire drawing Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241001070941 Castanea Species 0.000 abstract 1
- 235000014036 Castanea Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 4
- 244000105624 Arachis hypogaea Species 0.000 description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 description 4
- 235000018262 Arachis monticola Nutrition 0.000 description 4
- 235000020232 peanut Nutrition 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- KWIUHFFTVRNATP-UHFFFAOYSA-N glycine betaine Chemical compound C[N+](C)(C)CC([O-])=O KWIUHFFTVRNATP-UHFFFAOYSA-N 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- 239000004475 Arginine Substances 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 235000009697 arginine Nutrition 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 229960003237 betaine Drugs 0.000 description 1
- 235000015179 biltong Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- -1 carrotene Chemical compound 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000003907 kidney function Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种枸杞肉松的加工方法，属于食品加工领域。其特征在于：原料的组成及重量份为：猪瘦肉30-40%，鸡脯肉30-40%，枸杞10-15%，板栗粉2-4%，高度白酒1%；精盐1-1.6%，八角茴香0.2-0.4%；酱油2-4%；生姜0.2-0.4%；砂糖2-4%。采用枸杞粉的制备、肉松的制备、炒松、蒸煮、拌料炒制、杀菌、冷却、包装、成品的加工工艺流程。有益效果：本发明解决了解决新鲜猪肉，鸡脯肉不耐贮藏，味道单一，提供一种味道独特，营养价值高的枸杞肉松，且具有提高免疫力的保健功效。
Description
技术领域
本发明涉及食品加工领域，尤其是涉及一种枸杞肉松的加工方法。
背景技术
肉松在我国具有悠久的历史，最早可追溯到元朝，根据肉松生产工艺的不同，肉松可以分为太仓式肉松、油酥肉松和肉粉松，其中，传统肉松的口味和色泽均比较单一，无法适应市场发展的要求。因此，传统肉松的生产工艺迫切需要进行革新，以满足消费者不断增长的需求，有利于促进肉松产业的发展壮大。近年来，随着营养学、卫生学的不断发展，对传统干肉制品产生了重要影响，市场需要更加安全、方便、营养和有特色的干肉制品。
枸杞是历史悠久、疗效确定的名贵药材，又是滋补食疗珍品。现代研究表明，枸杞含有20 种有益的化学成分，如亚油酸、甜菜碱、胡萝卜素、维生素B1、维生素B2、维生素C、钙、磷、锗等微量元素以及精氨酸、谷氨酸、天冬氨酸等，能提高肝脏和肾脏功能，治疗多种老年性疾病。
新鲜猪肉，鸡脯肉营养丰富，但不耐贮藏，人们通常其加工成肉松。在肉松中加入枸杞，不但能使肉松的口感得到很大改善，还能提高其营养价值和保健功效。
发明内容
本发明的目的是解决新鲜猪肉，鸡脯肉不耐贮藏，味道单一，提供一种味道独特，营养价值高的枸杞肉松，且具有提高免疫力的保健功效。
本发明解决其技术问题所采取的技术方案是：
一种枸杞肉松的加工方法，其特征在于：原料的组成及重量份为：猪瘦肉30 -40%，鸡脯肉30-40%，枸杞10-15%，板栗粉2-4%，高度白酒 1%，精盐1-1.6%，八角茴香0.2-0.4%，酱油2-4%，生姜 0.2-0.4%，砂糖2-4%；采用枸杞粉的制备、肉松的制备、炒松、蒸煮、拌料炒制、杀菌、冷却、包装、成品的加工工艺流程，具体操作步骤如下：
（1）枸杞粉的制备：新鲜的枸杞，洗净后用烘干机干燥，干燥温度90-115℃，干燥时间为3-6小时，水分含量控制在 10%-15%，然后粉碎至40-100目，备用；
（2）肉松的制备：将猪瘦肉先剔掉筋膜，和洗净的鸡脯肉一起预煮，煮沸后换水，加入调味料，高压蒸汽处理10-15分钟，凉置后，用拉丝机将肉拉成丝状，备用；
（3）炒松：将鸡脯肉丝和猪肉丝放入炒肉松机中，加入调味料，炒制25-40分钟，至肉色变黄、松絮松软和膨松；
（4）拌料炒制：将枸杞粉加到肉松中继续炒制，并加入板栗粉进行拌料制3-5 分钟，制成后杀菌，冷却包装后即为成品。
有益效果：本发明解决了解决新鲜猪肉，鸡脯肉不耐贮藏，味道单一，提供一种味道独特，营养价值高的枸杞肉松，且具有提高免疫力的保健功效。
具体实施方式
实施例1：
一种枸杞肉松的加工方法，原料的组成及重量份为：猪瘦肉40%；鸡脯肉30%，枸杞10-15%，花生粉2-4%，高度白酒 1%，精盐1-1.6%，八角茴香0.2-0.4%；酱油2-4%；生姜 0.2-0.4%，砂糖2-4%；具体操作步骤如下：
（1）枸杞粉的制备：新鲜的枸杞，洗净后用烘干机干燥，干燥温度90-115℃，干燥时间为3-6小时，水分含量控制在10%-15%，然后粉碎至 40-100目，备用；
（2）肉松的制备：将猪瘦肉先剔掉筋膜，和洗净的鸡脯肉一起预煮，煮沸后换水，加入调味料，高压蒸汽处理10-15分钟，凉置后，用拉丝机将肉拉成丝状，备用；
（3）炒松：将鸡脯肉丝和猪肉丝放入炒肉松机中，加入调味料，炒制25-40分钟，至肉色变黄、松絮松软和膨松；
（4）拌料炒制：将枸杞粉加到肉松中继续炒制，并加入花生粉进行拌料制 3-5 分钟，制成后杀菌，冷却包装后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
实施例2：
一种枸杞肉松的加工方法，原料的组成及重量份为：猪瘦肉30 %，鸡脯肉30%，鱼糜5-10%，枸杞10-15%，板栗粉2-4%，花生粉1-2%，啤酒1%，精盐1-1.6%，八角茴香0.2-0.4%，酱油2-4%，生姜 0.2-0.4%，砂糖2-4%；具体操作步骤如下：
（1）枸杞粉的制备：新鲜的枸杞，洗净后用烘干机干燥，干燥温度90-115℃，干燥时间为3-6小时，水分含量控制在10%-15%，然后粉碎至40-100目，备用；
（2）肉松的制备：将猪瘦肉先剔掉筋膜，和洗净的鸡脯肉一起预煮，煮沸后换水，加入调味料，高压蒸汽处理10-15分钟，凉置后，用拉丝机将肉拉成丝状，备用；
（3）炒松：将鸡脯肉丝、猪肉丝和鱼糜放入炒肉松机中，加入调味料，炒制25-40分钟，至肉色变黄、松絮松软和膨松；
（4）拌料炒制：将枸杞粉加到肉松中继续炒制，并加入板栗粉和花生粉进行拌料制3-5 分钟，制成后杀菌，冷却包装后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种枸杞肉松的加工方法，其特征在于：原料的组成及重量份为：猪瘦肉30 -40%，鸡脯肉30-40%，枸杞10-15%，板栗粉2-4%，高度白酒 1%，精盐1-1.6%，八角茴香0.2-0.4%，酱油2-4%，生姜 0.2-0.4%，砂糖2-4%；采用枸杞粉的制备、肉松的制备、炒松、蒸煮、拌料炒制、杀菌、冷却、包装、成品的加工工艺流程，具体操作步骤如下：
（1）枸杞粉的制备：新鲜的枸杞，洗净后用烘干机干燥，干燥温度90-115℃，干燥时间为3-6小时，水分含量控制在10%-15%，然后粉碎至40-100目，备用；
（2）肉松的制备：将猪瘦肉先剔掉筋膜，和洗净的鸡脯肉一起预煮，煮沸后换水，加入调味料，高压蒸汽处理10-15分钟，凉置后，用拉丝机将肉拉成丝状，备用；
（3）炒松：将鸡脯肉丝和猪肉丝放入炒肉松机中，加入调味料，炒制25-40分钟，至肉色变黄、松絮松软和膨松；
（4）拌料炒制：将枸杞粉加到肉松中继续炒制，并加入板栗粉进行拌料3-5 分钟，制成后杀菌，冷却包装后即为成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709454.1A CN103734739A (zh) | 2013-12-21 | 2013-12-21 | 一种枸杞肉松的加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310709454.1A CN103734739A (zh) | 2013-12-21 | 2013-12-21 | 一种枸杞肉松的加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734739A true CN103734739A (zh) | 2014-04-23 |
Family
ID=50491876
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310709454.1A Pending CN103734739A (zh) | 2013-12-21 | 2013-12-21 | 一种枸杞肉松的加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734739A (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418232A (zh) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | 一种巴马香猪肉松的制作方法 |
| CN106538965A (zh) * | 2016-11-08 | 2017-03-29 | 北京三仟锦食品有限公司 | 一种火腿蓉的加工方法及其制品 |
| CN106616396A (zh) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | 黑木耳高钙无糖肉松及其制备方法 |
| CN106722230A (zh) * | 2016-11-29 | 2017-05-31 | 贵州省关岭布依族苗族自治县易和食品厂 | 一种风味狗肉松的制备方法 |
| CN106983086A (zh) * | 2017-04-19 | 2017-07-28 | 新疆疆南牧业有限公司 | 一种清真牛羊肉复合肉松及其制作方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144783A (zh) * | 2010-02-09 | 2011-08-10 | 刘宏华 | 香酥肉松的加工方法 |
| CN102349658A (zh) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | 一种无糖果蔬肉松的加工方法 |
| CN102823877A (zh) * | 2012-09-11 | 2012-12-19 | 山东省海水养殖研究所 | 一种浒苔肉松及其制备方法 |
-
2013
- 2013-12-21 CN CN201310709454.1A patent/CN103734739A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102144783A (zh) * | 2010-02-09 | 2011-08-10 | 刘宏华 | 香酥肉松的加工方法 |
| CN102349658A (zh) * | 2011-10-20 | 2012-02-15 | 浙江青莲食品股份有限公司 | 一种无糖果蔬肉松的加工方法 |
| CN102823877A (zh) * | 2012-09-11 | 2012-12-19 | 山东省海水养殖研究所 | 一种浒苔肉松及其制备方法 |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418232A (zh) * | 2016-09-27 | 2017-02-22 | 江苏三源生物科技有限公司 | 一种巴马香猪肉松的制作方法 |
| CN106538965A (zh) * | 2016-11-08 | 2017-03-29 | 北京三仟锦食品有限公司 | 一种火腿蓉的加工方法及其制品 |
| CN106722230A (zh) * | 2016-11-29 | 2017-05-31 | 贵州省关岭布依族苗族自治县易和食品厂 | 一种风味狗肉松的制备方法 |
| CN106616396A (zh) * | 2016-12-09 | 2017-05-10 | 南通博泰美术图案设计有限公司 | 黑木耳高钙无糖肉松及其制备方法 |
| CN106983086A (zh) * | 2017-04-19 | 2017-07-28 | 新疆疆南牧业有限公司 | 一种清真牛羊肉复合肉松及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103734739A (zh) | 一种枸杞肉松的加工方法 | |
| CN101637276A (zh) | 一种即食猪头肉制品及其制作方法 | |
| CN103271360A (zh) | 一种整兔制品的制备方法 | |
| CN102805378B (zh) | 一种即食型风味鮰鱼片的加工方法 | |
| CN103284172A (zh) | 一种兔条制品的制备方法 | |
| CN103271380A (zh) | 一种即食干海参的加工方法 | |
| CN103125994A (zh) | 比目鱼丸子的新型加工技术 | |
| CN102771808A (zh) | 一种调理凤爪的生产方法 | |
| CN103284114A (zh) | 一种改进的鸡精调味品 | |
| CN103783544A (zh) | 一种营养猪皮冻的加工工艺 | |
| CN103229985A (zh) | 一种抗衰老鱼头酱的制作方法 | |
| CN103948076B (zh) | 一种鱼肉香酥肉松及其加工方法 | |
| CN103393149A (zh) | 烤鸡蛋生产工艺 | |
| CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
| CN105265940A (zh) | 一种贮藏稳定的高温高压海参及其制备方法 | |
| CN104187869B (zh) | 一种利用三文鱼碎肉、小龙虾制作速冻仿涮虾片的方法 | |
| CN103999916B (zh) | 一种黑米紫菜饼干及其加工方法 | |
| CN103919171B (zh) | 一种即食休闲鱼片的制备方法 | |
| CN102132891B (zh) | 一种扒鸡的制作加工方法 | |
| CN103099122A (zh) | 一种鲅鱼桑葚水饺的制作方法 | |
| CN101869327A (zh) | 以小黄鱼鱼头为主要原料的风味鱼糕的制作方法 | |
| CN105581127A (zh) | 菠菜肉酱的制作方法 | |
| CN102228139A (zh) | 一种含有胡萝卜和鸡肉的犬类保健食品的制作方法 | |
| CN105918935A (zh) | 一种含有茶多酚的薄荷味鱼糕及其制备方法 | |
| CN101785550A (zh) | 一种鱼脑酱调味品及其加工工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |