CN104026612A - Processing method of pungent and spicy beef tripe - Google Patents
Processing method of pungent and spicy beef tripe Download PDFInfo
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- CN104026612A CN104026612A CN201410301085.7A CN201410301085A CN104026612A CN 104026612 A CN104026612 A CN 104026612A CN 201410301085 A CN201410301085 A CN 201410301085A CN 104026612 A CN104026612 A CN 104026612A
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- tripe
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- soy sauce
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- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000015278 beef Nutrition 0.000 title abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 235000013547 stew Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000012267 brine Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241001346334 Amomum tsao-ko Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000000832 Ayote Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 5
- 240000004244 Cucurbita moschata Species 0.000 claims description 5
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 5
- 241000208688 Eucommia Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 239000009636 Huang Qi Substances 0.000 claims description 5
- 206010023126 Jaundice Diseases 0.000 claims description 5
- 244000241838 Lycium barbarum Species 0.000 claims description 5
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000012907 honey Nutrition 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
- 150000003839 salts Chemical class 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 3
- 210000000845 cartilage Anatomy 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000035922 thirst Effects 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a processing method of a beef product, and in particular relates to a processing method of pungent and spicy beef tripe, belonging to the technical field of meat processing. The processing method comprises the steps of sorting, cleaning, cooking, overburning, marinating, stir-frying and the like; the processing method adopts simple processing steps; the processed cow cartilage is convenient to carry, good in mouth feel and rich in nutrition, and has multiple health care and medicinal effects.
Description
Technical field
The present invention relates to a kind of processing method of beef product, relate in particular to a kind of processing method of Spicy Ox Tripe, belong to meat-processing technical field.
Background technology
Tripe has very high nutritive value and medical value, tripe is containing protein, fat, calcium, phosphorus, iron, thiamine, riboflavin, niacin etc., have and strengthen the spleen and stomach, benefiting qi and nourishing blood, qi-restoratives benefit essence, quench one's thirst, effect that wind is dizzy, be suitable for the people of empty thin, insufficiency of vital energy and blood, malnutrition, weakness of spleen and stomach,the frail spleen and stomach after being ill.Tripe is not concentrated processing and is sold at present, but sells in a staff, cooks separately according to the hobby of oneself, only be in and hotel's dining table on edible as dish, in addition inconvenient, and its cooking methods is different, the peculiar smell of tripe is heavier, if process badly, it cannot be swallowed.
Summary of the invention
The object of the present invention is to provide a kind of processing method of Spicy Ox Tripe, its manufacturing procedure tripe simple, that process is convenient for carrying, its free from extraneous odour, not only mouthfeel good but also nutritious, also there is many health cares and medicinal efficacy.
The present invention is achieved through the following technical solutions:
A processing method for Spicy Ox Tripe, comprises the following steps:
1) selection meets the fresh tripe of sanitary standard, fresh tripe is scraped to wash clean with cutter, by weight ratio be: cooking wine 4～5: light-coloured vinegar 2～3: ginger 5～8: salt 8～10: cushaw leaf 5～10: in 100～120 portions of mixed liquors that boil of pure water, soak after 3～5 hours and take out and dry, mixed liquor is wanted to flood tripe surface;
2), by the tripe drying burning on flame, in burning process, ensure that tripe is not burnt, slightly jaundice;
3) tripe of burning is carried out in saltwater brine to stew in soy sauce, the stew in soy sauce time is 30～50 minutes;
4) tripe after stew in soy sauce is carried out in following mixed accessories to frying, 10～20 minutes frying time, treat moisture fried dry;
1～2 part, soy sauce, 1～2 part of cooking wine, 1～2 part of honey, 5～7 parts, garlic, 0.5～1 part of monosodium glutamate, 1～2 part of five-spice powder, 1～2 part of zanthoxylum powder, 2～3 parts of chilli powders, 3～5 parts of pure water;
5) tripe after frying carried out to sterilization treatment, after tripe cool to room temperature, pack.
Step 3) described in saltwater brine form by following weighing scale proportioning: 0.3～0.5 part, date, 0.8～1 part of hawthorn, 0.5～0.8 part of matrimony vine, 1～2 part of cloves, 1～2 part of dried orange peel, 1.5～2.5 parts of tsaokos, anistree 0.3～0.5 part, 1～1.5 part of the bark of eucommia, 0.5～0.8 part of the root of Dahurain angelica, 0.5～0.8 part of the Radix Astragali, 30～50 parts of pure water.
Compared with prior art, the invention has the beneficial effects as follows:
Manufacturing procedure of the present invention tripe simple, that process is convenient for carrying, its free from extraneous odour, not only mouthfeel good but also nutritious, also there is many health cares and medicinal efficacy.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, but claimed scope is not limited to content described in the present embodiment.
Embodiment 1,
A processing method for Spicy Ox Tripe, comprises the following steps:
1) parts by weights is figured, selection meets 100 parts of the fresh tripe of sanitary standard, fresh tripe is scraped to wash clean with cutter, by weight ratio be: cooking wine 4: light-coloured vinegar 2: ginger 5: salt 8: cushaw leaf 5: in 100 portions of mixed liquors that boil of pure water, soak after 3 hours and take out and dry, mixed liquor is wanted to flood tripe surface;
2), by the tripe drying burning on flame, in burning process, ensure that tripe is not burnt, slightly jaundice;
3) tripe of burning is carried out in saltwater brine to stew in soy sauce, the stew in soy sauce time is 30 minutes;
4) tripe after stew in soy sauce is carried out in following mixed accessories to frying, 10 minutes frying time, treat moisture fried dry;
1 part, soy sauce, 1 part of cooking wine, 1 part of honey, 5 parts, garlic, 0.5 part of monosodium glutamate, 1 part of five-spice powder, 1 part of zanthoxylum powder, 2 parts of chilli powders, 3 parts of pure water;
5) tripe after frying carried out to sterilization treatment, after tripe cool to room temperature, pack.
Step 3) described in saltwater brine form by following weighing scale proportioning: 0.3 part, date, 0.8 part of hawthorn, 0.5 part of matrimony vine, 1 part of cloves, 1 part of dried orange peel, 1.5 parts of tsaokos, anistree 0.3 part, 1 part of the bark of eucommia, 0.5 part of the root of Dahurain angelica, 0.5 part of the Radix Astragali, 30 parts of pure water.
Embodiment 2,
A processing method for Spicy Ox Tripe, comprises the following steps:
1) parts by weights is figured, selection meets 100 parts of the fresh tripe of sanitary standard, fresh tripe is scraped to wash clean with cutter, by weight ratio be: cooking wine 4.5: light-coloured vinegar 2.5: ginger 6.5: salt 9: cushaw leaf 7.5: in 110 portions of mixed liquors that boil of pure water, soak after 4 hours and take out and dry, mixed liquor is wanted to flood tripe surface;
2), by the tripe drying burning on flame, in burning process, ensure that tripe is not burnt, slightly jaundice;
3) tripe of burning is carried out in saltwater brine to stew in soy sauce, the stew in soy sauce time is 40 minutes;
4) tripe after stew in soy sauce is carried out in following mixed accessories to frying, 15 minutes frying time, treat moisture fried dry;
1.5 parts, soy sauce, 1.5 parts of cooking wine, 1.5 parts of honey, 6 parts, garlic, 0.75 part of monosodium glutamate, 1.5 parts of five-spice powders, 1.5 parts of zanthoxylum powders, 2.5 parts of chilli powders, 4 parts of pure water;
5) tripe after frying carried out to sterilization treatment, after tripe cool to room temperature, pack.
Step 3) described in saltwater brine raw material comprise: 0.4 part, date, 0.9 part of hawthorn, 0.7 part of matrimony vine, 1.5 parts of cloves, 1.5 parts of dried orange peels, 2 parts of tsaokos, anistree 0.4 part, 1.3 parts of the barks of eucommia, 0.6 part of the root of Dahurain angelica, 0.5 part of the Radix Astragali, 40 parts of pure water.
Embodiment 3,
A processing method for Spicy Ox Tripe, comprises the following steps:
1) parts by weights is figured, selection meets 100 parts of the fresh tripe of sanitary standard, fresh tripe is scraped to wash clean with cutter, by weight ratio be: cooking wine 5: light-coloured vinegar 3: ginger 8: salt 10: cushaw leaf 10: in 120 portions of mixed liquors that boil of pure water, soak after 5 hours and take out and dry, mixed liquor is wanted to flood tripe surface;
2), by the tripe drying burning on flame, in burning process, ensure that tripe is not burnt, slightly jaundice;
3) tripe of burning is carried out in saltwater brine to stew in soy sauce, the stew in soy sauce time is 50 minutes;
4) tripe after stew in soy sauce is carried out in following mixed accessories to frying, 20 minutes frying time, treat moisture fried dry;
2 parts, soy sauce, 2 parts of cooking wine, 2 parts of honey, 7 parts, garlic, 1 part of monosodium glutamate, 2 parts of five-spice powders, 2 parts of zanthoxylum powders, 3 parts of chilli powders, 5 parts of pure water;
5) tripe after frying carried out to sterilization treatment, after tripe cool to room temperature, pack.
Step 3) described in saltwater brine raw material comprise: 0.5 part, date, 1 part of hawthorn, 0.8 part of matrimony vine, 2 parts of cloves, 2 parts of dried orange peels, 2.5 parts of tsaokos, anistree 0.5 part, 1.5 parts of the barks of eucommia, 0.8 part of the root of Dahurain angelica, 0.8 part of the Radix Astragali, 50 parts of pure water.
Claims (2)
1. a processing method for Spicy Ox Tripe, is characterized in that: comprise the following steps:
1) selection meets the fresh tripe of sanitary standard, fresh tripe is scraped to wash clean with cutter, by weight ratio be: cooking wine 4～5: light-coloured vinegar 2～3: ginger 5～8: salt 8～10: cushaw leaf 5～10: in 100～120 portions of mixed liquors that boil of pure water, soak after 3～5 hours and take out and dry, mixed liquor is wanted to flood tripe surface;
2), by the tripe drying burning on flame, in burning process, ensure that tripe is not burnt, slightly jaundice;
3) tripe of burning is carried out in saltwater brine to stew in soy sauce, the stew in soy sauce time is 30～50 minutes;
4) tripe after stew in soy sauce is carried out in following mixed accessories to frying, 10～20 minutes frying time, treat moisture fried dry;
1～2 part, soy sauce, 1～2 part of cooking wine, 1～2 part of honey, 5～7 parts, garlic, 0.5～1 part of monosodium glutamate, 1～2 part of five-spice powder, 1～2 part of zanthoxylum powder, 2～3 parts of chilli powders, 3～5 parts of pure water;
5) tripe after frying carried out to sterilization treatment, after tripe cool to room temperature, pack.
2. the processing method of Spicy Ox Tripe as claimed in claim 1, is characterized in that: step 3) described in saltwater brine form by following weighing scale proportioning: 0.3～0.5 part, date, 0.8～1 part of hawthorn, 0.5～0.8 part of matrimony vine, 1～2 part of cloves, 1～2 part of dried orange peel, 1.5～2.5 parts of tsaokos, anistree 0.3～0.5 part, 1～1.5 part of the bark of eucommia, 0.5～0.8 part of the root of Dahurain angelica, 0.5～0.8 part of the Radix Astragali, 30～50 parts of pure water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301085.7A CN104026612B (en) | 2014-06-26 | 2014-06-26 | A kind of processing method of Spicy Ox Tripe |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410301085.7A CN104026612B (en) | 2014-06-26 | 2014-06-26 | A kind of processing method of Spicy Ox Tripe |
Publications (2)
| Publication Number | Publication Date |
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| CN104026612A true CN104026612A (en) | 2014-09-10 |
| CN104026612B CN104026612B (en) | 2015-12-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410301085.7A Active CN104026612B (en) | 2014-06-26 | 2014-06-26 | A kind of processing method of Spicy Ox Tripe |
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| Country | Link |
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| CN (1) | CN104026612B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495619A (en) * | 2015-12-25 | 2016-04-20 | 绍兴文理学院 | Medicated food containing yak tripe and having functions of blackening hair, maintaining beauty and keeping youth as well as preparation method of medicated food |
| CN105558860A (en) * | 2015-12-25 | 2016-05-11 | 绍兴文理学院 | Hair blackening, feature beautifying and skin nourishing yak tripe medicinal diet for pregnant women and preparation method thereof |
| CN105614718A (en) * | 2015-12-25 | 2016-06-01 | 绍兴文理学院 | Hair blackening, beauty maintaining and young keeping medicinal food applicable to diabetes patients and preparation method of medicinal food |
| CN108294250A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of fragrance tripe |
| CN108576654A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of edible processing technology of tripe |
| CN110140933A (en) * | 2019-07-05 | 2019-08-20 | 郭松 | A kind of chafing dish pot-stewed fowl food preparation methods |
| CN110214896A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production method of tripe piece |
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| CN101695385A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sheep entrails |
| CN103622056A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing pig tripe and preparation method thereof |
| CN103876169A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for spicy lamb tripe |
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2014
- 2014-06-26 CN CN201410301085.7A patent/CN104026612B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101695385A (en) * | 2009-10-21 | 2010-04-21 | 临夏市清河源清真食品有限责任公司 | Convenient whole sheep entrails |
| CN103876169A (en) * | 2012-12-19 | 2014-06-25 | 山东凯铭实业有限公司 | Preparation method for spicy lamb tripe |
| CN103622056A (en) * | 2013-06-03 | 2014-03-12 | 孙爱华 | Food containing pig tripe and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495619A (en) * | 2015-12-25 | 2016-04-20 | 绍兴文理学院 | Medicated food containing yak tripe and having functions of blackening hair, maintaining beauty and keeping youth as well as preparation method of medicated food |
| CN105558860A (en) * | 2015-12-25 | 2016-05-11 | 绍兴文理学院 | Hair blackening, feature beautifying and skin nourishing yak tripe medicinal diet for pregnant women and preparation method thereof |
| CN105614718A (en) * | 2015-12-25 | 2016-06-01 | 绍兴文理学院 | Hair blackening, beauty maintaining and young keeping medicinal food applicable to diabetes patients and preparation method of medicinal food |
| CN108294250A (en) * | 2018-03-08 | 2018-07-20 | 安徽悠之优味食品有限公司 | A kind of production method of fragrance tripe |
| CN108576654A (en) * | 2018-03-08 | 2018-09-28 | 安徽悠之优味食品有限公司 | A kind of edible processing technology of tripe |
| CN110214896A (en) * | 2019-06-24 | 2019-09-10 | 淮北辣魔王食品有限公司 | A kind of production method of tripe piece |
| CN110140933A (en) * | 2019-07-05 | 2019-08-20 | 郭松 | A kind of chafing dish pot-stewed fowl food preparation methods |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104026612B (en) | 2015-12-09 |
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