CN103734753A - Beef slide and processing method thereof - Google Patents
Beef slide and processing method thereof Download PDFInfo
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- CN103734753A CN103734753A CN201310678245.5A CN201310678245A CN103734753A CN 103734753 A CN103734753 A CN 103734753A CN 201310678245 A CN201310678245 A CN 201310678245A CN 103734753 A CN103734753 A CN 103734753A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 62
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 26
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 18
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- 235000014103 egg white Nutrition 0.000 claims abstract description 18
- 210000000969 egg white Anatomy 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 15
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 15
- 239000002245 particle Substances 0.000 claims abstract description 14
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 235000000346 sugar Nutrition 0.000 claims abstract description 13
- 238000004537 pulping Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 15
- 229920000881 Modified starch Polymers 0.000 claims description 14
- 239000004368 Modified starch Substances 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 14
- 235000019426 modified starch Nutrition 0.000 claims description 14
- 239000003760 tallow Substances 0.000 claims description 14
- 238000010009 beating Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 235000013372 meat Nutrition 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 9
- 238000002203 pretreatment Methods 0.000 claims description 5
- 206010018325 Congenital glaucomas Diseases 0.000 claims description 3
- 206010012565 Developmental glaucoma Diseases 0.000 claims description 3
- 208000007157 Hydrophthalmos Diseases 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 201000001024 buphthalmos Diseases 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 abstract description 5
- 238000012856 packing Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 239000005457 ice water Substances 0.000 abstract 1
- 235000006180 nutrition needs Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 5
- 229910019142 PO4 Inorganic materials 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000010452 phosphate Substances 0.000 description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/40—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a beef slide and a processing method thereof. The beef slide is composed of the following raw materials in percentage by weight: 80 to 85% of beef, 4 to 7% of cow grease particle, 2 to 4% of ice water, 1.5 to 2.5% of modified cassava starch, 1.5 to 2.5% of egg white, 1 to 2% of sugar, 0.75 to 1.25% of sesame oil, 1 to 2% of soybean sauce, 0.3 to 0.8% of salt, and 0.3 to 0.8% of monosodium glutamate. The processing method comprises the following steps: selecting and pre-processing the raw materials, and then subjecting the raw materials to the steps: 1, preserving; 2, grinding; 3, pulping; 4, cooling to form; and 5, packing the finished products so as to obtain the tender beef slide products. The beef slide has the advantages of delicious taste, more tender texture, and rich nutrients; the processing method maximally preserves the nutrients of raw materials, and fully breaks down the fibrous connective tissue of beef; thus the finished beef slide product has the characteristic of tenderness, smoothness, and crispness; moreover the processing method fully develops the potential value of beef products, increases the additional value, and satisfies the needs of market and nutritional needs of people in the modern society.
Description
Technical field
The present invention relates to a kind of ox sliding, also relate to the sliding processing method of a kind of ox.
Background technology
Beef is a kind of meat of high protein and low fat, and contains a large amount of vitamin and mineral matter element, has very high food therapy value, enjoys the laudatory title of " favourite son in meat ".At present, although varied to the processing and utilization mode of beef, the processing that ox is slided is less.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, and voluptuousness tenderizes, and a kind of ox that nutritious and nutritional labeling keeps good is sliding.
For solving the problems of the technologies described above; technical scheme of the present invention is: a kind of ox is sliding, comprises by mass percentage following raw material: beef 80～85%, tallow particle 4～7%; frozen water 2～4%; cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%; sesame oil 0.75～1.25%; soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%.
As preferred technical scheme, comprise by mass percentage following raw material: beef 83%, tallow particle 5%, frozen water 3%, cassava modified starch 2.0%, egg white 2%, sugar 1.5%, sesame oil 1.0%, soy sauce 1.5%, salt 0.5%, monosodium glutamate 0.5%.
Another technical problem to be solved by this invention is to provide the sliding processing method of a kind of above-mentioned ox.
For solving the problems of the technologies described above, technical scheme of the present invention is: the processing method that a kind of ox is sliding, and the technological process comprising the following steps:
First step raw material is selected and pre-treatment: be ready to by mass percentage following raw material, beef 80～85%, tallow particle 4～7%, frozen water 2～4%, cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%, sesame oil 0.75～1.25%, soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%, it is raw material that beef adopts fresh buphthalmos meat, with front removing manadesma, blood stains and impurity;
Second step is pickled: the beef of handling well is placed in the pickling liquid preparing, in fresh-keeping warehouse, under 0～10 ℃ of condition, pickles 10～15h;
The 3rd step Minced Steak: get 80～85% of the beef gross mass of pickling, by meat grinder strand system;
The 4th step making beating: the beef having twisted is put into beater and pull an oar, till beef is got to stickiness, add successively salt, sugar, monosodium glutamate, soy sauce, sesame oil, egg white, cassava modified starch and frozen water to mix in pulping process and make slurry; The remaining beef of pickling is made to diced beef, tallow particle and the diced beef making are added in slurry and mixed;
The 5th step freeze forming: the slurry mixing is put into pallet compressing, thickness 1～1.5cm, is then put in freeze forming in-18 ℃ of following environment;
The 6th step packed products: by the sliding stripping and slicing on demand of the ox freezing, be packed as finished product.
As preferred technical scheme, the pickling liquid that described second step is pickled in step comprises following raw material according to mass percent preparation: ginger juice 55～63%, and egg white 15～23%, salad oil 20～25%, mixes each raw material.Pickling liquid can be according to the needs of product, and pickling liquid adds salt and phosphate, and the salt that addition is relative Quality Beef is 0.5%, and phosphate is 0.1%.
As the improvement to technique scheme, the mass ratio of described pickling liquid and described beef is 1:5～1:6.
As the further improvement to technique scheme, the meat grinder with 6mm in described the 3rd step Minced Steak step twists beef twice.
As the further improvement to technique scheme, in the 4th step making beating step, the speed setting of beater is 500～700r/min.
Owing to having adopted technique scheme, take beef as main material, science is added the various auxiliary materials such as cassava modified starch, egg-white powder, develops nutritious ox and slides; Its processing method is: raw material is selected and Minced Steak making beating freeze forming packed products is pickled in pre-treatment; make in this way the sliding technique of ox simple; after beef is pickled with special pickling liquid; not only reach the effect of raw meat; and voluptuousness tenderizes; its fibrous connective tissue is fully ruptured, finally develop the sliding product of sliding tender ox.The invention has the advantages that: delicious flavour, voluptuousness tenderizes, and nutritious and nutritional labeling keeps good, and processing method can make the fibrous connective tissue of beef fully rupture, and the sliding product of ox of finally developing has tender, sliding, refreshing feature.Meanwhile, as a kind of novel foodstuff, enrich on the one hand the kind of beef product, excavated on the other hand the potential value of beef product, improved its added value, met the market demand and modern's nutritional need.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention.In the following detailed description, only by the mode of explanation, some one exemplary embodiment of the present invention has been described.Undoubtedly, those of ordinary skill in the art can recognize, without departing from the spirit and scope of the present invention in the situation that, can to described embodiment, revise by various mode.Therefore, being described in is below illustrative in essence, rather than for limiting the protection domain of claim.
A kind of ox is sliding, comprises by mass percentage following raw material: beef 80～85%, tallow particle 4～7%, frozen water 2～4%; cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%, sesame oil 0.75～1.25%; soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%.Wherein select beef 83%, tallow particle 5%, frozen water 3%, cassava modified starch 2.0%, egg white 2%, sugar 1.5%, sesame oil 1.0%, soy sauce 1.5%, salt 0.5%, is best during monosodium glutamate 0.5%; Tallow particle is granular tallow.
The processing method that ox is sliding, the technological process comprising the following steps:
First step raw material is selected and pre-treatment: be ready to by mass percentage following raw material, beef 80～85%, tallow particle 4～7%, frozen water 2～4%, cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%, sesame oil 0.75～1.25%, soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%, it is raw material that beef adopts fresh buphthalmos meat, with front removing manadesma, blood stains and other impurity; After draining the water, be cut into 5*5cm, the bulk of thickness 0.5cm;
Second step is pickled: the beef of handling well is placed in the pickling liquid preparing, in fresh-keeping warehouse, under 0～10 ℃ of condition, pickles 12h; Pickling liquid comprises following raw material according to mass percent preparation: ginger juice 55～63%, and egg white 15～23%, salad oil 20～25%, mixes each raw material; Pickling liquid can be according to the needs of product, and pickling liquid adds salt and phosphate, and the salt that addition is relative Quality Beef is 0.5%, and phosphate is 0.1%.The mass ratio of described pickling liquid and described beef is 1:5～1:6.
The 3rd step Minced Steak: get 80% of the beef gross mass of pickling, with meat grinder with the meat grinder of 6mm by twice of beef strand.
The 4th step making beating: the beef having twisted is put into beater and pull an oar, beating rate is 600r/min beating time 3min, till beef is got to stickiness, in pulping process, add successively salt, sugar, monosodium glutamate, soy sauce, sesame oil, beating rate is that 600r/min beating time 2min mixes, then add egg white with 600r/mim making beating 20s left and right, add cassava modified starch and frozen water with 600r/mim making beating 40s left and right, mix and make slurry; The remaining not beef of strand of pickling is cut into the square fritter diced beef of 0.5cm, tallow particle and the diced beef making are added in slurry and mixed; In pulping process, temperature control is 0 ~ 10 ℃.
The 5th step freeze forming: the slurry mixing is put into pallet compressing, thickness 1cm, is then put in freeze forming in-18 ℃ of following environment;
The 6th step packed products: the ox freezing is slided and is cut on demand suitable size, put into plastic pallet, adopt afterwards PVC packaging bag to pack by ordinary packing method, be finished product.Plastic pallet and packaging bag are with front needing sterilization, and finished product needs 0 ℃ of following refrigeration.
The present embodiment be take beef as main material, and science is added the various auxiliary materials such as cassava modified starch, egg-white powder, develops nutritious ox and slides; Its processing method is: raw material is selected and Minced Steak making beating freeze forming packed products is pickled in pre-treatment; make in this way the sliding technique of ox simple; after beef is pickled with special pickling liquid; not only reach the effect of raw meat; and voluptuousness tenderizes; its fibrous connective tissue is fully ruptured, finally develop the sliding product of sliding tender ox.The invention has the advantages that: delicious flavour, voluptuousness tenderizes, and nutritious and nutritional labeling keeps good, and processing method can make the fibrous connective tissue of beef fully rupture, and the sliding product of ox of finally developing has tender, sliding, refreshing feature.Meanwhile, as a kind of novel foodstuff, enrich on the one hand the kind of beef product, excavated on the other hand the potential value of beef product, improved its added value, met the market demand and modern's nutritional need.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (7)
1. an ox is sliding; it is characterized in that, comprise by mass percentage following raw material: beef 80～85%, tallow particle 4～7%; frozen water 2～4%; cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%; sesame oil 0.75～1.25%; soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%.
2. a kind of ox as claimed in claim 1 is sliding, it is characterized in that, comprises by mass percentage following raw material: beef 83%, tallow particle 5%; frozen water 3%, cassava modified starch 2.0%, egg white 2%, sugar 1.5%; sesame oil 1.0%, soy sauce 1.5%, salt 0.5%, monosodium glutamate 0.5%.
3. the processing method that ox is slided, is characterized in that the technological process comprising the following steps:
First step raw material is selected and pre-treatment: be ready to by mass percentage following raw material, beef 80～85%, tallow particle 4～7%, frozen water 2～4%, cassava modified starch 1.5～2.5%, egg white 1.5～2.5%, sugar 1～2%, sesame oil 0.75～1.25%, soy sauce 1～2%, salt 0.3～0.8%, monosodium glutamate 0.3～0.8%, it is raw material that beef adopts fresh buphthalmos meat, with front removing manadesma, blood stains and impurity;
Second step is pickled: the beef of handling well is placed in the pickling liquid preparing, in fresh-keeping warehouse, under 0～10 ℃ of condition, pickles 10～15h;
The 3rd step Minced Steak: get 80～85% of the beef gross mass of pickling, by meat grinder strand system;
The 4th step making beating: the beef having twisted is put into beater and pull an oar, till beef is got to stickiness, add successively salt, sugar, monosodium glutamate, soy sauce, sesame oil, egg white, cassava modified starch and frozen water to mix in pulping process and make slurry; The remaining beef of pickling is made to diced beef, tallow particle and the diced beef making are added in slurry and mixed;
The 5th step freeze forming: the slurry mixing is put into pallet compressing, thickness 1～1.5cm, is then put in freeze forming in-18 ℃ of following environment;
The 6th step packed products: by the sliding stripping and slicing on demand of the ox freezing, be packed as finished product.
4. according to the sliding processing method of a kind of ox described in claims 3; it is characterized in that: the pickling liquid that described second step is pickled in step comprises following raw material according to mass percent preparation: ginger juice 55～63%; egg white 15～23%, salad oil 20～25%, mixes each raw material.
5. according to the sliding processing method of a kind of ox described in claims 4, it is characterized in that: the mass ratio of described pickling liquid and described beef is 1:5～1:6.
6. the sliding processing method of a kind of ox of stating according to claims 3, is characterized in that: the meat grinder with 6mm in described the 3rd step Minced Steak step twists beef twice.
7. according to the sliding processing method of a kind of ox described in claims 3 to 6 arbitrary claims, it is characterized in that: in the 4th step making beating step, the speed setting of beater is 500～700r/min.
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| CN201310678245.5A CN103734753A (en) | 2013-12-14 | 2013-12-14 | Beef slide and processing method thereof |
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| CN201310678245.5A CN103734753A (en) | 2013-12-14 | 2013-12-14 | Beef slide and processing method thereof |
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| CN104522707A (en) * | 2014-12-09 | 2015-04-22 | 山东新润食品有限公司 | Mashed crowndaisy chrysanthemum-chicken food and manufacturing method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104489723A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Chicken with osmanthus flavor and processing method of chicken |
| CN104522707A (en) * | 2014-12-09 | 2015-04-22 | 山东新润食品有限公司 | Mashed crowndaisy chrysanthemum-chicken food and manufacturing method thereof |
| CN104522691A (en) * | 2014-12-10 | 2015-04-22 | 山东和利农业发展有限公司 | Uncooked beefsteak and processing method thereof |
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Application publication date: 20140423 |