CN104026421B - A kind of method of mechanization production Chinese meal - Google Patents
A kind of method of mechanization production Chinese meal Download PDFInfo
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- CN104026421B CN104026421B CN201410207638.2A CN201410207638A CN104026421B CN 104026421 B CN104026421 B CN 104026421B CN 201410207638 A CN201410207638 A CN 201410207638A CN 104026421 B CN104026421 B CN 104026421B
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- 230000008569 process Effects 0.000 claims abstract description 24
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- 239000000126 substance Substances 0.000 claims abstract description 11
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Classifications
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of method of mechanization production Chinese meal, the step of the method is as follows: raw material carries out changing cutter shaping after marching into the arena and cleaning; According to the dispensing requirements of dish, send into different can packing machines respectively by cleaning auxiliary material that major ingredient, the prefabricated process of stir-fry after changing cutter obtain and major ingredient be distributed into accordingly in single pot, end taste substance being poured into accordingly in single pot simultaneously; Send into vacuum code taste machine after building pot cover and carry out a yard taste conditioning; Add after the conditioning of vacuum code taste terminates and become owner of taste substance, then feeding constant temperature simmers in machine and carries out simmering modification; Carry out soup stock separation after simmering end, cooling processing is carried out to the major ingredient in single pot; Cooled soup stock, auxiliary material are added in single pot and carries out synthesis dress pot and carry out freezing processing, namely complete the mechanization production of Chinese meal.The present invention, by separated time process, the mode of synthesizing stage by stage again, solves the tasty approach problem of complexity of Chinese meal under mechanization production state, ensure that the well-bedded taste of Chinese meal.
Description
Technical field
The present invention relates to the production method of Chinese meal, refer in particular to a kind of method of mechanization production Chinese meal, the method by by auxiliary material, condiment, soup stock on branch line respectively process after, carry out individual event synthesis with the dish major ingredient be traveling on streamline respectively by the cooking stage of dish and comprehensively synthesize, form dish embryonic type, dish embryonic type is directly heated into dish after freezing or refrigeration on dining table.
Background technology
Chinese meal good name all over the world, but the cooking techniques of Chinese meal is by staff processing all the time, also exist that speed of production is slow, labour intensity be large, process consume high, cannot the persistent ailments such as standardization, quality fluctuation be large, vegetable standardization cannot be realized always and manage Chain-orientation.Central authorities' semimechanized method for kitchen use of some large-scale catering enterprises solves the standardization issue of the Chinese way of cooking leading portion processes such as raw material, vegetable preliminary working, major-minor condiment proportioning, but cannot realize the cooking standardization of Chinese meal most critical.So Chinese meal is still in kitchen level state simply.
Along with the progress of modern science and technology, people's ceaselessly trial new technologies goes the present situation changing Chinese way of cooking production, has occurred the processing mode that grill pan, chafing dish, Shabu pot, baking oven etc. are new.Grill pan dish is in grill pan, complete most cooking process, and its advantage is that vegetable is fresh, efficient and convenient.But maximum defect exquisite for the Chinese way of cooking complicated technique perfect crystalline cannot be showed, the coveted wish of Chinese meal cannot be kept to drip abundant and the local flavor that changes all the time and mouthfeel, require too wide in the gap with the Chinese way of cooking of extensive knowledge and profound scholarship.Grill pan dish can only be the primary stage that the Chinese way of cooking is simply processed.And steamer, chafing dish, Shabu pot, baking oven etc. only showed the Chinese way of cooking steaming, rinse, roasting in dish very among a small circle, Chinese meal extensive knowledge and profound scholarship can not be produced, changing all the time.Can say, domestic neither one so far can by the production method of fast complete, genuine, the standardization of authentic Chinese meal, scale.
In today that living standard improves constantly, the consciousness of people's environmental consciousness and food nutrition health constantly strengthens, the drawback of Chinese meal conventional culinary mode is also recruited gradually and is denounced, high temperature harmful substance in a large amount of fume pollutions and cooking process, become the huge obstacle that Chinese meal culinary art incorporates modern society gradually, in the urgent need to finding the new cooking method of removing fume pollution and high temperature harmful substance.
Summary of the invention
The object of the invention is for prior art Problems existing, provide a kind of and solve the frangible variable difficult problem in Chinese meal Raw material processing process and under mechanization Production line state, ensure that the method for the mechanization production Chinese meal of the due shape of Chinese meal, quality and mouthfeel.
The object of the invention is to solve by the following technical programs:
A method for mechanization production Chinese meal, is characterized in that the step of described method is as follows:
After step one, raw material are marched into the arena, enter cleaning machine according to quantity after mechanical hydro-peening, deliver to classification cutting machine by conveyer belt and carry out changing cutter shaping;
Step 2, dispensing requirements according to dish, the auxiliary material cleaning the major ingredient after changing cutter, the prefabricated process of stir-fry obtains is sent into different can packing machines respectively, to be distributed into by major ingredient accordingly in single pot by corresponding bottle placer, the end taste substance simultaneously proportioning mixed is poured in single pot by can packing machine again;
Step 3, build pot cover after, single pot is sent into vacuum code taste machine and carries out a yard taste conditioning;
After the conditioning of step 4, vacuum code taste terminates, becoming owner of taste substance by bottle placer to adding in single pot, then single pot being sent into constant temperature and simmering in machine and carry out simmering modification;
Step 5, simmer end after carry out soup stock separation, cooling processing is carried out to the major ingredient in single pot;
Step 6, the soup stock configured, auxiliary material are cooled respectively after to be added in single pot by bottle placer and carry out synthesis dress pot carry out freezing processing, namely complete the mechanization production of Chinese meal.
Major ingredient in described step 2, auxiliary material need carry out oil/blanching and drain before feeding bottle placer/draining process and the prefabricated process of stir-fry is carried out to auxiliary material.
End taste substance in described step 2 is mixed by proportioning of squeezing the juice.
The time of the vacuum code taste conditioning in described step 3 is 10 ~ 1440min, temperature is 0 ~ 35 DEG C, vacuum 0.09 ~ 0.01MPa.
What the constant temperature in described step 4 simmered machine simmers that modification time is 5 ~ 4320min, temperature is 50 ~ 194 DEG C.
Soup stock in described step 6 refers to that the soup stock in step 5 forms through mending taste modulation after carrying out filtration treatment to soup body when being separated again.
Soup stock in described step 6 refers to the soup stock through stir-frying fragrant infusion before stewing.
Cooling time in described step 6 is 10 ~ 60min, temperature is-40 ~-10 DEG C.
The present invention has the following advantages compared to existing technology:
The present invention by adopt multiple single pot carry dish major ingredient be traveling in cook each stage streamline on, after auxiliary material, condiment, soup stock process respectively on branch line, by the cooking stage of dish, carry out individual event synthesis and comprehensive synthesis, form dish embryonic type, complete the mechanization production of Chinese meal; Then this pot carries dish embryonic type through freezing and refrigeration, and finally the direct dish that is heated on dining table is produced; The method by Chinese meal culinary art is divided into factory process effectively, Refrigerated Transport, terminal heat three different space-time stages, simultaneously again can by three space-time stage compression in single pot, by single pot of all culinary art operations by dish, both being decomposed into the unit that works alone, is again the continuous entirety that front and back operation connects.
The problem that the present invention is separated with dining room by adopting mechanization production dish embryonic type to solve central plant, connects, by each step of Chinese meal, by novel tasty code taste approach, novel food materials sex change to ripe approach and heat stepwise mode, first decompose and synthesize afterwards, by the method for mechanization, produce the dish of 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, solve the difficult problem that Chinese way of cooking mechanization production and environment-friendly and green are produced.
The present invention is by splitting into the primary and secondary separated time of major ingredient, auxiliary material, condiment, main three of soup stock one by Chinese meal, then separated time process, to synthesize stage by stage again, solve the frangible variable difficult problem in Chinese meal Raw material processing process, under mechanization Production line state, solve the tasty approach problem of the complexity of Chinese meal under mechanization Production line state, ensure that the well-bedded taste of Chinese meal, ensure that the due shape of Chinese meal, quality and mouthfeel.
The present invention is according to 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, optimum configurations is targetedly carried out in mechanization production, ensure that the due delicious taste of Chinese meal and bright-colored, solve the difficult problem that central plant product is difficult to keep dish color, smell and taste, first time really achieves Chinese meal and Continuous maching large-scale production can be separated maintenance color, smell and taste by space-time again, really achieves Chinese meal mechanization Production line.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
A method for mechanization production Chinese meal, the step of described method is as follows: after step one, raw material are marched into the arena, and enters cleaning machine according to quantity after mechanical hydro-peening, delivers to classification cutting machine carry out changing cutter shaping by conveyer belt; Step 2, dispensing requirements according to dish, the auxiliary material cleaning the major ingredient after changing cutter, the prefabricated process of stir-fry obtains is sent into different can packing machines respectively, major ingredient is distributed into accordingly in single pot by corresponding bottle placer, the end taste substance be mixed poured in single pot by can packing machine simultaneously by proportioning of squeezing the juice again; Step 3, build pot cover after, single pot is sent into vacuum code taste machine and carry out a yard taste conditioning, the time of vacuum code taste conditioning is 10 ~ 1440min, temperature is 0 ~ 35 DEG C, vacuum 0.09 ~ 0.01MPa, and the temperature of vacuum code taste conditioning is preferably 0 ~ 10 DEG C, vacuum is preferably 0.08 ~ 0.03MPa; After the conditioning of step 4, vacuum code taste terminates, taste substance is become owner of to adding in single pot by bottle placer, respectively according to steaming, burn, braised, stewed, stewing, stewing, the Zhu, different requirements of cooking skill and technique such as baked, roasting, smoked, single pot of feeding constant temperature is simmered in machine and carries out simmering modification, simmer that modification time is 5 ~ 4320min, temperature is 50 ~ 194 DEG C, simmer modification temperature and be preferably 55 ~ 94 DEG C; Step 5, simmer end after carry out soup stock separation, cooling processing is carried out to the major ingredient in single pot; Step 6, the soup stock configured, auxiliary material are cooled respectively after to be added in single pot by bottle placer and carry out synthesis dress pot carry out freezing processing, cooling time is 10 ~ 60min, temperature is-40 ~-10 DEG C, namely completes the mechanization production of Chinese meal.Under frozen state, by above-mentioned dish embryonic type respectively through all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18 ~ 10 DEG C; When putting on the dining table, by single pot of heating after 4 ~ 20 minutes, i.e. maturation dish processed; When taking the dish out of the pot, add decoration condiment by consumer according to the hobby of oneself, the Chinese meal that fresh perfume (or spice) is good to eat can be obtained.
In the above-mentioned methods, according to steaming, burn, braised, stew, boil in a covered pot over a slow fire, simmer, boil, the different requirements of cooking skill and technique such as baked, roasting, smoked, the major ingredient in step 2, auxiliary material need carry out oil/blanching and drain before sending into bottle placer/draining process and carry out the prefabricated process of stir-fry to auxiliary material; Soup stock in addition in step 6 refers to that the soup stock in step 5 forms through mending taste modulation after carrying out filtration treatment to soup body when being separated again, and the soup stock also or in step 6 refers to the soup stock through stir-frying fragrant infusion before stewing.
Embodiment one braises pig hand in soy sauce
Single pot of raw material: wherein major ingredient is 1, pig hand; Spices is tsaoko 1, spiceleaf 4, anistree 2, ginger splices 5, green onion tie 10 grams, shredded ginger 10 grams; Condiment is cooking wine 20 grams, light soy sauce 20 grams, dark soy sauce 10 grams, five-spice powder 5 grams, salt 10 grams, 20 grams, rock sugar, peanut oil 50 grams.
Production stage is as follows:
After step one, raw material are marched into the arena, first enter cleaning machine according to quantity at raw material auxiliary shop and pig is hand-washed clean after mechanical hydro-peening, deliver to classification cutting machine by conveyer belt and carry out changing cutter shaping; Step 2, Jiang Shui, green onion knot, shredded ginger and cooking wine add in pig hand and carry out blanching process, boil rear little fire and boil 3 minutes, take out and send into bottle placer after draining cools completely and pig hand be distributed into accordingly in single pot by bottle placer, and in condiment workshop, spices stir-fry gone out perfume (or spice), with peanut oil, little for rock sugar fire endured to malt sugar, malt sugar put into corresponding single pot and wrap fried sugar by even for pig handspring by corresponding bottle placer; Step 3, build pot cover after, mixed material containing single pot is sent in vacuum code taste machine by production line, and temperature and the pressure of vacuum code taste machine are set as 4 DEG C, 0.06MPa respectively, vacuum code taste conditioning 30min; After the conditioning of step 4, vacuum code taste terminates, in single pot, spices, cooking wine, light soy sauce, dark soy sauce, five-spice powder, salt is added by bottle placer, even with pig hand-mixing, and inject 350ml the hot water of temperature 85 DEG C, single pot of feeding constant temperature is simmered in machine and carries out simmering modification, simmer before modified 5 minutes time temperature be 94 DEG C, then transfer 60 DEG C to and carry out simmering modification 480min; Step 5, simmer end after carry out soup stock separation, single pot of feeding cooling bath is carried out cooling processing to the major ingredient in single pot; Step 6, the soup stock configured, spices are cooled respectively after to be added in single pot by bottle placer and carry out synthesis dress pot carry out freezing processing, cooling time is 30min, temperature is-30 DEG C, namely completes the mechanization production of Chinese meal.Under frozen state, by above-mentioned dish embryonic type respectively through all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18 ~ 10 DEG C; When putting on the dining table, by single pot of heating after 7 ~ 8 minutes, i.e. maturation dish processed; When taking the dish out of the pot, add decoration condiment by consumer according to the hobby of oneself, the pig hand braised in soy sauce that fresh perfume (or spice) is good to eat can be obtained.
Embodiment two fish head soybean curd soup
Single pot of raw material: wherein major ingredient is half, grass carp head; Auxiliary material is tender bean curd 100 grams, 60 grams, winter bamboo shoot, 6, mushroom; Spices is 1 section, shallot, ginger splices 2,1, caraway; Condiment is cooking wine 15ml, rapeseed oil 30ml, salt 5 grams, pepper powder 3 grams, dried scallop powder 2 grams.
Production stage is as follows:
After step one, raw material are marched into the arena, first enter cleaning machine according to quantity at raw material auxiliary shop after mechanical hydro-peening, fish head to be cleaned, delivered to by conveyer belt that fish head half-and-half cuts by classification cutting machine, winter bamboo shoot are cut into comb sheet, mushroom cleans stalk, caraway cleans chopping, the square sheet of 3cm cut by bean curd; Step 2, auxiliary material is carried out blanching cooling respectively, fish head and ginger splices, by rusting to 120 DEG C, are put into by moderate heat, slowly decoct colouring, adopt bottle placer to be distributed into by fish head accordingly in single pot, inject 85 DEG C of hot water of 400ml, put into shallot and dried scallop powder simultaneously; Step 3, build pot cover after, mixed material containing single pot is sent in vacuum code taste machine by production line, and temperature and the pressure of vacuum code taste machine are set as 8 DEG C, 0.03MPa respectively, vacuum code taste conditioning 40min; After the conditioning of step 4, vacuum code taste terminates, in single pot, add condiment by bottle placer, send single pot into constant temperature and simmer in machine and carry out simmering modification, simmer before modified 2 minutes time temperature be 94 DEG C, then transfer 62 DEG C to and carry out simmering modification 30min; Step 5, simmer end after carry out soup stock separation and cool after choosing onion parts, ginger splices; Step 6, the bean curd configured, winter bamboo shoot, mushroom are cooled respectively after to be piled up in single pot by bottle placer and carry out synthesis dress pot carry out freezing processing, cooling time is 40min, temperature is-40 DEG C, namely completes the mechanization production of Chinese meal.Under frozen state, by above-mentioned dish embryonic type respectively through all stock relocations, refrigerator car, be distributed in the refrigerator of point-of-sale terminal shops, storage temperature is for being-18 DEG C; When putting on the dining table, by single pot of heating after 8 ~ 15 minutes, i.e. maturation dish processed; When taking the dish out of the pot, take off lid by consumer and call in salt, pepper powder, be sprinkled into caraway leaf and can obtain fresh fish head soybean curd soup.
The present invention by adopt multiple single pot carry dish major ingredient be traveling in cook each stage streamline on, after auxiliary material, condiment, soup stock process respectively on branch line, by the cooking stage of dish, carry out individual event synthesis and comprehensive synthesis, form dish embryonic type, complete the mechanization production of Chinese meal; Then this pot carries dish embryonic type through freezing and refrigeration, and finally the direct dish that is heated on dining table is produced; The method by Chinese meal culinary art is divided into factory process effectively, Refrigerated Transport, terminal heat three different space-time stages, simultaneously again can by three space-time stage compression in single pot, by single pot of all culinary art operations by dish, both being decomposed into the unit that works alone, is again the continuous entirety that front and back operation connects.The problem solving central plant by adopting mechanization production dish embryonic type and be separated with dining room, connect, by each step of Chinese meal, by novel tasty code taste approach, novel food materials sex change to ripe approach and heat stepwise mode, first decompose and synthesize afterwards, by the method for mechanization, produce the dish of 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, solve the difficult problem that Chinese way of cooking mechanization production and environment-friendly and green are produced.By Chinese meal being split into the primary and secondary separated time of major ingredient, auxiliary material, condiment, main three of soup stock one, then separated time process, to synthesize stage by stage again, solve the frangible variable difficult problem in Chinese meal Raw material processing process, under mechanization Production line state, solve the tasty approach problem of the complexity of Chinese meal under mechanization Production line state, ensure that the well-bedded taste of Chinese meal, ensure that the due shape of Chinese meal, quality and mouthfeel.According to 10 kinds of cooking methods such as the steaming of Chinese meal, burning, braised, stewed, stewing, stewing, Zhu, be baked, roasting, smoked, optimum configurations is targetedly carried out in mechanization production, ensure that the due delicious taste of Chinese meal and bright-colored, solve the difficult problem that central plant product is difficult to keep dish color, smell and taste, first time really achieves Chinese meal and Continuous maching large-scale production can be separated maintenance color, smell and taste by space-time again, really achieves Chinese meal mechanization Production line.
Above embodiment is only and technological thought of the present invention is described, can not limit protection scope of the present invention with this, every technological thought proposed according to the present invention, and any change that technical scheme basis is done, all falls within scope; The technology that the present invention does not relate to all is realized by prior art.
Claims (1)
1. a method for mechanization production Chinese meal, is characterized in that the step of described method is as follows:
After step one, raw material are marched into the arena, enter cleaning machine according to quantity after mechanical hydro-peening, deliver to classification cutting machine by conveyer belt and carry out changing cutter shaping;
Step 2, dispensing requirements according to dish, the auxiliary material cleaning the major ingredient after changing cutter, the prefabricated process of stir-fry obtains is sent into different can packing machines respectively, to be distributed into by major ingredient accordingly in single pot by corresponding bottle placer, the end taste substance simultaneously proportioning mixed is poured in single pot by can packing machine again;
Step 3, build pot cover after, single pot is sent into vacuum code taste machine and carries out a yard taste conditioning;
After the conditioning of step 4, vacuum code taste terminates, becoming owner of taste substance by bottle placer to adding in single pot, then single pot being sent into constant temperature and simmering in machine and carry out simmering modification;
Step 5, simmer end after carry out soup stock separation, cooling processing is carried out to the major ingredient in single pot;
Step 6, the soup stock configured, auxiliary material are cooled respectively after to be added in single pot by bottle placer and carry out synthesis dress pot carry out freezing processing, namely complete the mechanization production of Chinese meal;
The time of the vacuum code taste conditioning in described step 3 is 10 ~ 1440min, temperature is 0 ~ 35 DEG C, vacuum 0.09 ~ 0.01MPa;
What the constant temperature in described step 4 simmered machine simmers that modification time is 5 ~ 4320min, temperature is 50 ~ 194 DEG C;
Cooling time in described step 6 is 10 ~ 60min, temperature is-60 ~-10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410207638.2A CN104026421B (en) | 2013-12-17 | 2014-05-16 | A kind of method of mechanization production Chinese meal |
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310691239.3 | 2013-12-17 | ||
| CN201310691239.3A CN103704538A (en) | 2013-12-17 | 2013-12-17 | Method for mechanically producing Chinese dishes |
| CN2013106912393 | 2013-12-17 | ||
| CN201410207638.2A CN104026421B (en) | 2013-12-17 | 2014-05-16 | A kind of method of mechanization production Chinese meal |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104026421A CN104026421A (en) | 2014-09-10 |
| CN104026421B true CN104026421B (en) | 2016-04-13 |
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Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
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| CN201310691239.3A Pending CN103704538A (en) | 2013-12-17 | 2013-12-17 | Method for mechanically producing Chinese dishes |
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| CN104187224A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method of deep-frozen pot-cooked food |
| CN104187223A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method of braised dish in deep freezing pot |
| CN104171766A (en) * | 2014-09-03 | 2014-12-03 | 刘振海 | Cooking method of deep-frozen pot lobscouse |
| CN104187479A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Cooking method for deep-frozen pot-cooked dish |
| CN104187222A (en) * | 2014-09-03 | 2014-12-10 | 刘振海 | Method for cooking braised vegetables with deep-freezing pot |
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| CN1230358A (en) * | 1998-03-27 | 1999-10-06 | 施德湘 | Industrial production process of Chinese snack |
| CN1676072A (en) * | 2004-03-30 | 2005-10-05 | 北京新联铁科贸有限公司 | Chinese food dish-frying mechanization method, mechanical system and core equipment |
| CN101530223A (en) * | 2009-04-20 | 2009-09-16 | 吴泽崇 | A vacuum curing convenient mutton soup material and preparation method thereof |
| CN103005485B (en) * | 2012-12-03 | 2013-11-27 | 安徽光正食品有限公司 | Method for processing bepig trotter and bepig trotter |
| CN102972807B (en) * | 2012-12-12 | 2014-01-08 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
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