CN103948054A - Preparation method of dried pork - Google Patents
Preparation method of dried pork Download PDFInfo
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- CN103948054A CN103948054A CN201410204684.7A CN201410204684A CN103948054A CN 103948054 A CN103948054 A CN 103948054A CN 201410204684 A CN201410204684 A CN 201410204684A CN 103948054 A CN103948054 A CN 103948054A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 175
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 53
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 238000000034 method Methods 0.000 claims description 56
- 230000008569 process Effects 0.000 claims description 56
- 239000000126 substance Substances 0.000 claims description 36
- 241000234314 Zingiber Species 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 abstract description 10
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 235000016709 nutrition Nutrition 0.000 description 13
- 241000234282 Allium Species 0.000 description 11
- 238000002372 labelling Methods 0.000 description 11
- 235000013372 meat Nutrition 0.000 description 10
- 230000003292 diminished effect Effects 0.000 description 6
- 238000002474 experimental method Methods 0.000 description 6
- 230000000391 smoking effect Effects 0.000 description 6
- 230000004048 modification Effects 0.000 description 5
- 238000012986 modification Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011835 investigation Methods 0.000 description 4
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000931705 Cicada Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 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
- 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)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of dried pork. The preparation method comprises the following steps: step a, flavoring, namely flavoring pork in flavoring condiments for 16-20 hours, wherein the flavoring condiments comprise 25-40 parts of salt, 5-15 parts of anises, 8-35 parts of fresh gingers and 3-20 parts of green onions based on 800-1,200 parts of the pork by weight; step b, stewing, namely putting the pork treated in the step a into water, heating to the temperature of 90-110 DEG C, and stewing for 10-45 minutes, wherein the weight ratio of the pork treated in the step a to the water is 1: (2-5); step C, washing, namely washing the pork treated in the step b with water; and step d, baking, namely baking the pork treated in the step c for 150-180 minutes at the temperature of 90 to 70 to 55 DEG C to obtain the dried pork.
Description
Technical field
The present invention relates to a kind of field of food, be specifically related to a kind of preparation method of dried pork.
Background technology
The way of existing dried pork is as follows:
Step 1: pork filling is put into basin, add all condiment, stir energetically along a direction, pickle 20 minutes;
Step 2: tinfoil is taped against on chopping board, divides two parts by pickled meat stuffing, a copy of it is placed on tinfoil;
Step 3: upper cover preservative film, then with rolling pin, meat stuffing is rolled into the thin of 0.3CM thickness;
Step 4: baking box preheating 180 degree, the preservative film on sliced meat is taken away, put into baking tray together with the sliced meat of rolling with tinfoil band and enter baking box, roasting 20 minutes.
Because existing dried pork is to add corresponding condiment and the duration and degree of heating according to user's custom, and heating-up temperature is too high, makes the loss of nutritional labeling serious, the taste of dried pork has the problem of very large difference.
Summary of the invention
The embodiment of the present application is by providing a kind of preparation method of dried pork, large in order to solve the taste difference of dried pork in prior art, the serious technical problem of loss of nutritional labeling, makes the dried pork taste difference that produces less, unique flavor, and the loss of nutritional labeling is little.
The embodiment of the present application provides a kind of preparation method of dried pork, comprise the following steps: a, smear taste: pork is dropped into smear in taste substance and smear taste 16 ~ 20 hours, the described taste substance of smearing comprises salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 800 ~ 1200 parts of porks, 25 ~ 40 parts of salt, anistree 5 ~ 15 parts, 8 ~ 35 parts, ginger, 3 ~ 20 parts of green onions;
B, boiling: the pork after step a processes is put into water and be heated to 90 ℃ ~ 110 ℃ and boil 10 ~ 45 minutes, wherein, the pork after step a processes and water are by weight being 1:2 ~ 5;
C, cleaning: the pork water after step b processes is cleaned;
D, smoke: the pork after step c processes is smoked to 150 minutes to 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork.
Optionally, described step a is by pork and smears taste substance and stir 8 ~ 15 minutes, by stirring the mixture obtaining, puts into and smears taste container and smear 16 hours taste time.
Optionally, pork described in described step a and described in smear taste substance and be by weight: 1000 parts of porks, 30 ~ 35 parts of salt, anistree 8 ~ 12 parts, 10 ~ 30 parts, ginger, 5 ~ 15 parts of green onions.
Optionally, described step b puts into water by the pork after step a processes to be heated to 100 ℃ and to boil 15 minutes, and wherein, the pork after step a processes and water are by weight being 1:3.
Optionally, by the pork after step c processes first use 90 ℃ dry 15 minutes, re-use 70 ℃ dry 30 minutes, finally use 55 ℃ dry 115 minutes.
Compared with prior art, the preparation method of dried pork provided by the invention has the following advantages:
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 16 ~ 20 hours, then carry out step b: the pork after step a processes is put into water and be heated to 90 ℃ ~ 110 ℃ and boil 10 ~ 45 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 150 minutes to 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
?
The specific embodiment
The embodiment of the present application is by providing a kind of preparation method of dried pork, large in order to solve the taste difference of dried pork in prior art, the serious technical problem of loss of nutritional labeling, makes the dried pork taste difference that produces less, unique flavor, and the loss of nutritional labeling is little.
embodiment mono-
The application has implemented to provide a kind of preparation method of dried pork, comprises the following steps:
A, smear taste: pork is dropped into smear in taste substance and smears taste 16 hours, described in smear taste substance and comprise salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 800 parts of porks, 25 parts of salt, anistree 5 parts, 8 parts, ginger, 3 parts of green onions;
Concrete, first pork is cleaned in water, then the pork after cleaning up is drained, then drop into and smear taste substance and stir 8 minutes, then put into and smear taste container and smear taste 16 hours.
B, boiling: the pork after step a processes being put into water and be heated to 90 ℃ and boil 45 minutes, wherein, is 1:2 through step a place by the pork after reason and water by weight;
Concrete, by through step a place, the pork after reason being put into steamer, then add the water of 1636 parts, making through step a place is 1:2 by the pork after reason and water by weight, is then heated to 90 ℃ and boils 45 minutes.
C, cleaning: the pork water after step b processes is cleaned;
Concrete, the pork water after step b processes is cleaned, remove the taste substance of smearing on the pork after step b processes.
D, smoke: the pork after step c processes is smoked 150 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtained dried pork.
Concrete, first use 90 ℃ to be dried 10 minutes the pork after step c processes, re-use 70 ℃ and be dried 30 minutes, finally use 55 ℃ to be dried 110 minutes, obtain dried pork.
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 16 hours, then carry out step b: the pork after step a processes is put into water and be heated to 90 ℃ and boil 45 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 150 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
In addition, through the service condition investigation of 1000 person-times, show, the dried pork taste difference that the application's enforcement provides is less, unique flavor taste, and mouthfeel is better, and the nutrition of dried pork is abundanter.
embodiment bis-
The application has implemented to provide a kind of preparation method of dried pork, comprises the following steps:
A, smear taste: pork is dropped into smear in taste substance and smears taste 20 hours, described in smear taste substance and comprise salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 1200 parts of porks, 40 parts of salt, anistree 15 parts, 35 parts, ginger, 20 parts of green onions;
Concrete, first pork is cleaned in water, then the pork after cleaning up is drained, then drop into and smear taste substance and stir 15 minutes, then put into and smear taste container and smear taste 20 hours.
B, boiling: the pork after step a processes being put into water and be heated to 110 ℃ and boil 10 minutes, wherein, is 1:5 through step a place by the pork after reason and water by weight;
Concrete, by through step a place, the pork after reason being put into steamer, then add the water of 6550 parts, making through step a place is 1:5 by the pork after reason and water by weight, is then heated to 110 ℃ and boils 10 minutes.
C, cleaning: the pork water after step b processes is cleaned;
Concrete, the pork water after step b processes is cleaned, remove the taste substance of smearing on the pork after step b processes.
D, smoke: the pork after step c processes is smoked 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtained dried pork.
Concrete, first use 90 ℃ to be dried 10 minutes the pork after step c processes, re-use 70 ℃ and be dried 40 minutes, finally use 55 ℃ to be dried 130 minutes, obtain dried pork.
Wherein, dried pork pork belongs to the meat of high protein, low fat, few cholesterol, and pork content contains protein up to 70%, all higher than general meat, but metabolism of lipid and cholesterol content is lower than all meat, therefore it is had to the saying of " element in meat or fish ".Pork taste cool in nature is sweet, famous in the international market, pork quality is delicate, and delicious flavour is nutritious, compare with other meat, there is very high digestibility (can reach 85%), very easily digested absorption after food, this is that other meats are unexistent, therefore, the dried pork utmost point is subject to consumer's welcome.
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 20 hours, then carry out step b: the pork after step a processes is put into water and be heated to 110 ℃ and boil 10 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
In addition, through the service condition investigation of 2000 person-times, show, the dried pork taste difference that the application's enforcement provides is less, unique flavor taste, and mouthfeel is better, and the nutrition of dried pork is abundanter.
embodiment tri-
The application has implemented to provide a kind of preparation method of dried pork, comprises the following steps:
A, smear taste: pork is dropped into smear in taste substance and smears taste 18 hours, described in smear taste substance and comprise salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 1000 parts of porks, 30 parts of salt, anistree 8 parts, 10 parts, ginger, 5 parts of green onions;
Concrete, first pork is cleaned in water, then the pork after cleaning up is drained, then drop into and smear taste substance and stir 10 minutes, then put into and smear taste container and smear taste 18 hours.
B, boiling: the pork after step a processes being put into water and be heated to 100 ℃ and boil 15 minutes, wherein, is 1:3 through step a place by the pork after reason and water by weight;
Concrete, by through step a place, the pork after reason being put into steamer, then add the water of 3159 parts, making through step a place is 1:3 by the pork after reason and water by weight, is then heated to 100 ℃ and boils 15 minutes.
C, cleaning: the pork water after step b processes is cleaned;
Concrete, the pork water after step b processes is cleaned, remove the taste substance of smearing on the pork after step b processes.
D, smoke: the pork after step c processes is smoked 160 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtained dried pork.
Concrete, first use 90 ℃ to be dried 15 minutes the pork after step c processes, re-use 70 ℃ and be dried 30 minutes, finally use 55 ℃ to be dried 115 minutes, obtain dried pork.
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 18 hours, then carry out step b: the pork after step a processes is put into water and be heated to 100 ℃ and boil 15 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 160 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
In addition, through the service condition investigation of 5000 person-times, show, the dried pork taste difference that the application's enforcement provides is less, unique flavor taste, and mouthfeel is better.
embodiment tetra-
The application has implemented to provide a kind of preparation method of dried pork, comprises the following steps:
A, smear taste: pork is dropped into smear in taste substance and smears taste 18 hours, described in smear taste substance and comprise salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 1000 parts of porks, 35 parts of salt, anistree 12 parts, 30 parts, ginger, 15 parts of green onions;
Concrete, first pork is cleaned in water, then the pork after cleaning up is drained, then drop into and smear taste substance and stir 10 minutes, then put into and smear taste container and smear taste 18 hours.
B, boiling: the pork after step a processes being put into water and be heated to 100 ℃ and boil 20 minutes, wherein, is 1:3 through step a place by the pork after reason and water by weight;
Concrete, by through step a place, the pork after reason being put into steamer, then add the water of 32769 parts, making through step a place is 1:3 by the pork after reason and water by weight, is then heated to 100 ℃ and boils 20 minutes.
C, cleaning: the pork water after step b processes is cleaned;
Concrete, the pork water after step b processes is cleaned, remove the taste substance of smearing on the pork after step b processes.
D, smoke: the pork after step c processes is smoked 160 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtained dried pork.
Concrete, first use 90 ℃ to be dried 15 minutes the pork after step c processes, re-use 70 ℃ and be dried 30 minutes, finally use 55 ℃ to be dried 115 minutes, obtain dried pork.
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 18 hours, then carry out step b: the pork after step a processes is put into water and be heated to 100 ℃ and boil 20 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 160 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
In addition, through the service condition investigation of 4000 person-times, show, the dried pork taste difference that the application's enforcement provides is less, unique flavor taste, and mouthfeel is better.
Compared with prior art, the preparation method of dried pork provided by the invention has the following advantages:
Due to the present invention be first by step a, smear taste: pork is dropped into smear in taste substance and smears taste 16 ~ 20 hours, then carry out step b: the pork after step a processes is put into water and be heated to 90 ℃ ~ 110 ℃ and boil 10 ~ 45 minutes; Next carry out step c: the pork water after step b processes is cleaned; Finally carry out steps d: the pork after step c processes is smoked 150 minutes to 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork, because the ratio of the condiment in each step in the present invention and pork draws by experiment, make the dried pork taste difference that produces less, unique flavor, and the temperature of smoking is far below the temperature of 180 ℃ of prior art use, and the loss of nutritional labeling is diminished.
Although described the preferred embodiments of the present invention, once those skilled in the art obtain the basic creative concept of cicada, can make other change and modification to these embodiment.So claims are intended to all changes and the modification that are interpreted as comprising preferred embodiment and fall into the scope of the invention.
Obviously, those skilled in the art can carry out various changes and modification and not depart from this present invention
Bright spirit and scope.Like this, if within of the present invention these are revised and modification belongs to the scope of the claims in the present invention and equivalent technologies thereof, the present invention is also intended to comprise these changes and modification interior.
Claims (5)
1. a preparation method for dried pork, is characterized in that, comprises the following steps:
A, smear taste: pork is dropped into smear in taste substance and smears taste 16 ~ 20 hours, described in smear taste substance and comprise salt, anise, ginger and green onion, described pork and described in smear taste substance and be by weight: 800 ~ 1200 parts of porks, 25 ~ 40 parts of salt, anistree 5 ~ 15 parts, 8 ~ 35 parts, ginger, 3 ~ 20 parts of green onions;
B, boiling: the pork after step a processes is put into water and be heated to 90 ℃ ~ 110 ℃ and boil 10 ~ 45 minutes, wherein, the pork after step a processes and water are by weight being 1:2 ~ 5;
C, cleaning: the pork water after step b processes is cleaned;
D, smoke: the pork after step c processes is smoked to 150 minutes to 180 minutes with 90 ℃ one 70 ℃ one 55 ℃, obtain dried pork.
2. preparation method as claimed in claim 1, is characterized in that, described step a is by pork and smears taste substance and stir 8 ~ 15 minutes, by stirring the mixture obtaining, puts into and smears taste container and smear 16 hours taste time.
3. preparation method as claimed in claim 2, is characterized in that, pork described in described step a and described in smear taste substance and be by weight: 1000 parts of porks, 30 ~ 35 parts of salt, anistree 8 ~ 12 parts, 10 ~ 30 parts, ginger, 5 ~ 15 parts of green onions.
4. preparation method as claimed in claim 1, is characterized in that, described step b puts into water by the pork after step a processes to be heated to 100 ℃ and to boil 15 minutes, and wherein, the pork after step a processes and water are by weight being 1:3.
5. the preparation method as described in claim 1 ~ 4 any one claim, is characterized in that, by the pork after step c processes first use 90 ℃ dry 15 minutes, re-use 70 ℃ dry 30 minutes, finally use 55 ℃ dry 115 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410204684.7A CN103948054A (en) | 2013-12-27 | 2014-05-15 | Preparation method of dried pork |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310733748 | 2013-12-27 | ||
| CN201310733748.8 | 2013-12-27 | ||
| CN201410204684.7A CN103948054A (en) | 2013-12-27 | 2014-05-15 | Preparation method of dried pork |
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| CN103948054A true CN103948054A (en) | 2014-07-30 |
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| CN201410204684.7A Pending CN103948054A (en) | 2013-12-27 | 2014-05-15 | Preparation method of dried pork |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509870A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Dried pork |
| CN105360973A (en) * | 2015-12-18 | 2016-03-02 | 广西壮族自治区农业科学院农产品加工研究所 | Method for processing dried pork |
| CN106036508A (en) * | 2016-06-14 | 2016-10-26 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing dried pork |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101019656A (en) * | 2007-03-16 | 2007-08-22 | 华南农业大学 | Meat jerky producing process |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN103330236A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Biltong and preparation method thereof |
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2014
- 2014-05-15 CN CN201410204684.7A patent/CN103948054A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019656A (en) * | 2007-03-16 | 2007-08-22 | 华南农业大学 | Meat jerky producing process |
| CN101214061A (en) * | 2007-12-31 | 2008-07-09 | 蒋超 | Novel dried meat |
| CN103330236A (en) * | 2013-07-17 | 2013-10-02 | 孙逊 | Biltong and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 宋云海: "《新编科学养猪手册》", 30 April 2003, 中原农民出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509870A (en) * | 2014-12-23 | 2015-04-15 | 黄平县阿琳民族刺绣厂 | Dried pork |
| CN105360973A (en) * | 2015-12-18 | 2016-03-02 | 广西壮族自治区农业科学院农产品加工研究所 | Method for processing dried pork |
| CN105360973B (en) * | 2015-12-18 | 2019-04-16 | 广西壮族自治区农业科学院农产品加工研究所 | A kind of processing method of dried pork |
| CN106036508A (en) * | 2016-06-14 | 2016-10-26 | 沿河土家族自治县麻阳河食品有限公司 | Method for processing dried pork |
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