CN103948061B - 一种低脂肪果味肉枣及其生产方法 - Google Patents
一种低脂肪果味肉枣及其生产方法 Download PDFInfo
- Publication number
- CN103948061B CN103948061B CN201410190067.6A CN201410190067A CN103948061B CN 103948061 B CN103948061 B CN 103948061B CN 201410190067 A CN201410190067 A CN 201410190067A CN 103948061 B CN103948061 B CN 103948061B
- Authority
- CN
- China
- Prior art keywords
- parts
- meat jujube
- powder
- meat
- fruity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 235000004213 low-fat Nutrition 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title description 2
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000015206 pear juice Nutrition 0.000 claims abstract description 14
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 12
- 241000222532 Agrocybe Species 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 11
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 11
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 11
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 11
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 11
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 11
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 11
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 11
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 11
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 11
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 244000182264 Lucuma nervosa Species 0.000 claims abstract description 11
- 235000000564 Lucuma nervosa Nutrition 0.000 claims abstract description 11
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 11
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 11
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 11
- 235000021014 blueberries Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 108010068370 Glutens Proteins 0.000 claims abstract description 10
- 244000028550 Auricularia auricula Species 0.000 claims abstract description 9
- 235000000023 Auricularia auricula Nutrition 0.000 claims abstract description 9
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 9
- 240000008042 Zea mays Species 0.000 claims abstract description 9
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 9
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 9
- 239000000470 constituent Substances 0.000 claims abstract description 9
- 235000005822 corn Nutrition 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 235000021312 gluten Nutrition 0.000 claims abstract description 9
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 9
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 244000061508 Eriobotrya japonica Species 0.000 claims description 2
- 235000009008 Eriobotrya japonica Nutrition 0.000 claims description 2
- 241000287420 Pyrus x nivalis Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 235000014347 soups Nutrition 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 239000009636 Huang Qi Substances 0.000 claims 1
- 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 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 235000021110 pickles Nutrition 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 25
- 230000007423 decrease Effects 0.000 description 6
- 210000000936 intestine Anatomy 0.000 description 4
- 235000019737 Animal fat Nutrition 0.000 description 3
- 235000019197 fats Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000000968 intestinal effect Effects 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 239000003760 tallow 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
- A23L13/40—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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种低脂肪果味肉枣，按照重量份计，所述肉枣的组成成分为：猪肉80-100份、大豆蛋白粉5-10份、小麦蛋白粉5-10份、茶树菇3-5份、蘑菇2-4份、胡萝卜2-4份、木耳3-5份、冬瓜3-5份、玉米粉4-6份、蓝莓2-4份、山楂干2-4份、青梅2-3份、鸡蛋果4-6份、冰水40-60份、梨汁酒8-10份、其余辅料10.5-15.2份。将猪肉切碎，放入滚揉机中，同时加入其它辅料，静置腌制12-16小时；按比例将果蔬榨汁后加入滚揉机内，连续滚揉1-1.5小时，滚揉温度为3-5℃，最后加入梨汁酒，在反向滚揉20-40分钟，然后通过后续步骤得到肉枣。本发明增加肉枣的营养价值，同时具有降低胆固醇和脂肪的作用，减少食用肉制品摄取的脂肪量，食用健康。
Description
技术领域：
本发明涉及一种肉制品，具体涉及一种老老少皆宜的低脂肪果味肉枣，还涉及该肉枣的制备方法。
背景技术：
肉枣是一种传统的肉制品，它形似蜜枣，色泽红润，风味芳香浓郁，食用方便，是理想的美味方便食品。但是传统的肉枣的脂肪含量大多在35%以上，而且大多都是动物脂肪，饱和脂肪含量高，胆固醇含量很高，可能引起高血压、高血脂和肥胖等不良症状。此外传统的肉枣的口味比较单一，变化不大，因此需要开发一种口感口味独特，能够克服传统肉枣脂肪含量偏高的缺陷的新型肉枣，符合现代人健康饮食的理念，具有较好的应用价值。
发明内容：
本发明的目的在于针对现有技术中的不足，提供一种肉质鲜内、香味浓郁、食用健康、老少皆宜的低脂肪果味肉枣。
为解决上述技术问题，本发明采用的技术方案为：一种低脂肪果味肉枣，其创新点在于：按照重量份计，所述肉枣的组成成分为：猪肉80-100份、大豆蛋白粉5-10份、小麦蛋白粉5-10份、茶树菇3-5份、蘑菇2-4份、胡萝卜2-4份、木耳3-5份、冬瓜3-5份、玉米粉4-6份、蓝莓2-4份、山楂干2-4份、青梅2-3份、鸡蛋果4-6份、冰水40-60份、梨汁酒8-10份、其余辅料10.5-15.2份。
进一步的，按照重量份计，所述肉枣的组成成分为：猪肉88份、大豆蛋白粉6.8份、小麦蛋白粉6.2份、茶树菇4.2份、蘑菇3.8份、胡萝卜3.1份、木耳粉4.5份、冬瓜粉4.6份、玉米粉5.2份、蓝莓2.9份、山楂干3.7份、青梅2.8份、鸡蛋果5.0份、冰水46份，梨汁酒8.8份、其余辅料10.5-15.2份。
进一步的，其余辅料为：糖5-7份、复合磷酸盐2-3份、味精1.5-2份，白胡椒粉2-3份、山梨酸钾0.1-0.2份。
进一步的，所述的梨汁酒由4-5份雪梨、1-2份黄氏、枇杷1-2份、山参0.5-1.5份、蜂蜜1-2份，水5-10份，入锅炖烂后，将汤汁冷却得到。
本发明还提供了一种低脂肪果味肉枣的制备方法，包括如下步骤：
（1）将猪肉切碎，放入滚揉机中，同时加入其它辅料，静置腌制12-16小时；
（2）按比例将茶树菇、蘑菇、胡萝卜、蓝莓、山楂干、青梅和鸡蛋果榨汁后加入滚揉机内，连续滚揉1-1.5小时，滚揉温度为3-5℃，最后加入梨汁酒，在反向滚揉20-40分钟；
（3）灌肠、札肠、洗肠、山架；
（4）烘干、冷却、剪肠、真空包装。
本发明的有益效果：
1、本发明通过在原料中加入地址高蛋白的大豆蛋白粉、小麦蛋白粉、茶树菇和蘑菇等，增加肉枣的营养价值，同时具有降低胆固醇和脂肪的作用，减少食用肉制品摄取的脂肪量，食用健康。
2、通过在原料中加入其它果蔬，保证营养均衡，增强体质，而且口感好。
具体实施方式：
下面结合具体实施例对本发明的技术方案作详细说明。
本发明的一种低脂肪果味肉枣，按照重量份计，所述肉枣的组成成分为：猪肉80-100份、大豆蛋白粉5-10份、小麦蛋白粉5-10份、茶树菇3-5份、蘑菇2-4份、胡萝卜2-4份、木耳3-5份、冬瓜3-5份、玉米粉4-6份、蓝莓2-4份、山楂干2-4份、青梅2-3份、鸡蛋果4-6份、冰水40-60份、梨汁酒8-10份、其余辅料10.5-15.2份，其制备方法如下：
（1）将猪肉切碎，放入滚揉机中，同时加入其它辅料，静置腌制12-16小时；
（2）按比例将茶树菇、蘑菇、胡萝卜、蓝莓、山楂干、青梅和鸡蛋果榨汁后加入滚揉机内，连续滚揉1-1.5小时，滚揉温度为3-5℃，最后加入梨汁酒，在反向滚揉20-40分钟；
（3）灌肠、札肠、洗肠、山架；
（4）烘干、冷却、剪肠、真空包装。
实施例1
一种低脂肪果味肉枣，按照重量份计，所述肉枣的组成成分为：猪肉85份、大豆蛋白粉5份、小麦蛋白粉5份、茶树菇3份、蘑菇2份、胡萝卜2份、木耳3份、冬瓜3份、玉米粉4份、蓝莓2份、山楂干2份、青梅2份、鸡蛋果4份、冰水40份、梨汁酒8份、糖5份、复合磷酸盐2份、味精1.5份，白胡椒粉2份、山梨酸钾0.1份。
本实施例的肉枣减少了45%的动物性脂肪，总的脂肪含量减少了32%。
实施例2
一种低脂肪果味肉枣，按照重量份计，所述肉枣的组成成分为：猪肉88份、大豆蛋白粉6.8份、小麦蛋白粉6.2份、茶树菇4.2份、蘑菇3.8份、胡萝卜3.1份、木耳粉4.5份、冬瓜粉4.6份、玉米粉5.2份、蓝莓2.9份、山楂干3.7份、青梅2.8份、鸡蛋果5.0份、冰水46份，梨汁酒8.8份、糖5。6份、复合磷酸盐2.5份、味精1.7份，白胡椒粉2.3份、山梨酸钾0.1份。
本实施例的肉枣减少了49%的动物性脂肪，总的脂肪含量减少了36%。
实施例3
一种低脂肪果味肉枣，按照重量份计，所述肉枣的组成成分为：猪肉85份、大豆蛋白粉10份、小麦蛋白粉10份、茶树菇5份、蘑菇4份、胡萝卜4份、木耳5份、冬瓜5份、玉米粉6份、蓝莓4份、山楂干4份、青梅3份、鸡蛋果6份、冰水60份、梨汁酒10份、糖7份、复合磷酸盐3份、味精2份，白胡椒粉3份、山梨酸钾0.2份。
本实施例的肉枣减少了53%的动物性脂肪，总的脂肪含量减少了41%。
Claims (3)
1.一种低脂肪果味肉枣，其特征在于：按照重量份计，所述肉枣的组成成分为：猪肉80-100份、大豆蛋白粉5-10份、小麦蛋白粉5-10份、茶树菇3-5份、蘑菇2-4份、胡萝卜2-4份、木耳3-5份、冬瓜3-5份、玉米粉4-6份、蓝莓2-4份、山楂干2-4份、青梅2-3份、鸡蛋果4-6份、冰水40-60份、梨汁酒8-10份、其余辅料10.5-15.2份；其余辅料为：糖5-7份、复合磷酸盐2-3份、味精1.5-2份，白胡椒粉2-3份、山梨酸钾0.1-0.2份。
2.根据权利要求1所述的一种低脂肪果味肉枣，其特征在于：按照重量份计，所述肉枣的组成成分为：猪肉88份、大豆蛋白粉6.8份、小麦蛋白粉6.2份、茶树菇4.2份、蘑菇3.8份、胡萝卜3.1份、木耳粉4.5份、冬瓜粉4.6份、玉米粉5.2份、蓝莓2.9份、山楂干3.7份、青梅2.8份、鸡蛋果5.0份、冰水46份，梨汁酒8.8份、其余辅料10.5-15.2份。
3.根据权利要求1所述的一种低脂肪果味肉枣，其特征在于：所述的梨汁酒由4-5份雪梨、1-2份黄芪、枇杷1-2份、山参0.5-1.5份、蜂蜜1-2份，水5-10份，入锅炖烂后，将汤汁冷却得到。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190067.6A CN103948061B (zh) | 2014-05-07 | 2014-05-07 | 一种低脂肪果味肉枣及其生产方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190067.6A CN103948061B (zh) | 2014-05-07 | 2014-05-07 | 一种低脂肪果味肉枣及其生产方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103948061A CN103948061A (zh) | 2014-07-30 |
| CN103948061B true CN103948061B (zh) | 2015-12-09 |
Family
ID=51325530
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410190067.6A Active CN103948061B (zh) | 2014-05-07 | 2014-05-07 | 一种低脂肪果味肉枣及其生产方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948061B (zh) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850780A (zh) * | 2018-06-26 | 2018-11-23 | 桃江县南北西东土特产销售有限公司 | 一种猪肉条及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068000A (zh) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | 一种肉枣的制作方法 |
| CN102948781A (zh) * | 2012-11-19 | 2013-03-06 | 南通寿星食品有限公司 | 一种猪肉枣及其生产工艺 |
| CN103230039A (zh) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种水果味香肠及其制作方法 |
| CN103300401A (zh) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | 一种润肺银耳肉枣串肠及其制作方法 |
-
2014
- 2014-05-07 CN CN201410190067.6A patent/CN103948061B/zh active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068000A (zh) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | 一种肉枣的制作方法 |
| CN102948781A (zh) * | 2012-11-19 | 2013-03-06 | 南通寿星食品有限公司 | 一种猪肉枣及其生产工艺 |
| CN103230039A (zh) * | 2013-03-29 | 2013-08-07 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种水果味香肠及其制作方法 |
| CN103300401A (zh) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | 一种润肺银耳肉枣串肠及其制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| 美味肉枣的加工工艺;李昌文;《肉类工业》;20060831(第8期);第10页 * |
| 肉枣加工工艺;刘苏建等;《肉类工业》;19920630(第6期);第32页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103948061A (zh) | 2014-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102406188B (zh) | 一种蔬菜谷物与鱼糜复合的鱼糜食品及其加工方法 | |
| CN104172306B (zh) | 一种腐乳开心果的制备方法 | |
| CN103315321A (zh) | 一种果味鹅肉脯的加工方法 | |
| CN105341818A (zh) | 一种麻辣萝卜及其制备方法 | |
| CN103271392A (zh) | 一种花生酱及其制作方法 | |
| CN103704751A (zh) | 一种低盐香辣鸭肉酱及制作方法 | |
| CN103621952B (zh) | 一种梅菜糕 | |
| CN104430776A (zh) | 一种蓝莓巧克力饼干 | |
| CN103948061B (zh) | 一种低脂肪果味肉枣及其生产方法 | |
| CN104473087A (zh) | 混合果蔬泥vf休闲食品及其制备方法 | |
| CN103315320A (zh) | 一种鸡腿的加工工艺 | |
| CN101147607A (zh) | 一种三明治香肠及其制作方法 | |
| CN103892182B (zh) | 一种香菇馅料水晶包及其制作方法 | |
| CN105475929A (zh) | 一种糖醋萝卜及其制备方法 | |
| CN105029303A (zh) | 一种熏肉口味马铃薯膨化食品的加工工艺 | |
| CN104544239A (zh) | 一种奥尔良翅中及其加工方法 | |
| CN106135869A (zh) | 一种野生竹笋酱及其制备方法 | |
| CN104430778A (zh) | 一种哈密瓜味饼干 | |
| CN104719404A (zh) | 一种蔬菜鱿鱼饼干 | |
| CN105876704A (zh) | 一种什锦萝卜片的腌制加工方法 | |
| CN103416782B (zh) | 焙烤带鱼脆片的制作方法 | |
| CN103932102B (zh) | 蜂蜜山药的加工方法 | |
| CN106360508A (zh) | 一种辣白菜的制作方法 | |
| CN105249145A (zh) | 一种腐皮鱼肉饺及其制备方法 | |
| CN104543782A (zh) | 一种蔓越莓糯米肠及其加工工艺 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |