CN104172216A - Dried meat floss added with black rice - Google Patents
Dried meat floss added with black rice Download PDFInfo
- Publication number
- CN104172216A CN104172216A CN201410320132.2A CN201410320132A CN104172216A CN 104172216 A CN104172216 A CN 104172216A CN 201410320132 A CN201410320132 A CN 201410320132A CN 104172216 A CN104172216 A CN 104172216A
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- black rice
- dried meat
- pot
- meat
- meat floss
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- 241000371652 Curvularia clavata Species 0.000 title claims abstract description 25
- 241000628997 Flos Species 0.000 title claims abstract description 16
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 235000000661 Rosa laevigata Nutrition 0.000 claims abstract description 8
- 241001278833 Rosa laevigata Species 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 235000013336 milk Nutrition 0.000 claims abstract description 7
- 239000008267 milk Substances 0.000 claims abstract description 7
- 210000004080 milk Anatomy 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 23
- 244000251953 Agaricus brunnescens Species 0.000 claims description 18
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 18
- 239000000835 fiber Substances 0.000 claims description 18
- 235000015277 pork Nutrition 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 244000082204 Phyllostachys viridis Species 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 241000241413 Propolis Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 229940069949 propolis Drugs 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 235000021419 vinegar Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 7
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 7
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 7
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 241000037740 Coptis chinensis Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 244000242564 Osmanthus fragrans Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 235000011449 Rosa Nutrition 0.000 claims description 6
- 240000007651 Rubus glaucus Species 0.000 claims description 6
- 235000011034 Rubus glaucus Nutrition 0.000 claims description 6
- 235000009122 Rubus idaeus Nutrition 0.000 claims description 6
- 244000143590 Salvia chinensis Species 0.000 claims description 6
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000021262 sour milk Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036772 blood pressure Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 2
- 244000288739 Sanvitalia procumbens Species 0.000 abstract 2
- 244000130270 Fagopyrum tataricum Species 0.000 abstract 1
- 235000014693 Fagopyrum tataricum Nutrition 0.000 abstract 1
- 235000020997 lean meat Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 210000004165 myocardium Anatomy 0.000 abstract 1
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 2
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention provides dried meat floss added with black rice. The dried meat floss is prepared from following raw materials in parts by weight: 300-320 parts of lean meat, 50-60 parts of the black rice, 340-350 parts of soybean milk, 6-8 parts of lobed kudzuvine roots, 7-8 parts of sanvitalia procumbens and the like. The invention provides the dried meat floss added with the black rice and a preparation process thereof. The black rice is added so that the effects of scavenging free radicals, lowering blood pressure, improving cardiac muscle nutrition and the like are realized, and the dried meat floss is delicious and healthy; extracts of lobed kudzuvine roots, sanvitalia procumbens, tartary buckwheat, rosa laevigata michx are added so that main effects of lowering the blood pressure and lowering lipid are realized, and the dried meat floss is a health food which is particularly suitable for middle aged and elderly people to eat.
Description
?
Technical field
The present invention relates generally to meat product and preparing technical field thereof, relates in particular to a kind of black rice pork dried meat floss.
Background technology
Meat product is the daily main sources that obtain protein of people; be related to that people's is healthy; what people the most often ate is the meat oneself boiling; very inconvenient, particularly concerning the busy crowd of work and study, not convenient especially; meat through raw processing; there are good mouthfeel, abundant nutrition, and easy to carry, instant bagged.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of black rice pork dried meat floss and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of black rice pork dried meat floss, by following weight portion raw material, made: lean pork 300-320, black rice 50-60, soya-bean milk 340-350, root of kudzu vine 6-8, snow chrysanthemum 7-8, bitter buckwheat 6-8, fruit of Cherokee rose 6-8, raspberry 5-6, fragrant 2-3 all over the mountain, brier 3-4, champignon bag are appropriate, black pepper 6-8, ginger powder 8-10, edible salt is appropriate, white sugar is appropriate, nourishing additive agent 10-12, olive oil 20-30, water are appropriate:
Described nourishing additive agent, is made by following weight portion raw material: the membrane of a chicken's gizzard 3-4, Chinese goldthread leaf 5-6, salvia chinensis 5-6, propolis liquid 10-12, green plum vinegar 15-20, Yoghourt 50-60, almond powder 20-30, glutinous rice 30-40, water are appropriate;
The preparation method of nourishing additive agent: the water extraction that doubly measure the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis with 5-8 (1) is got, and obtains extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Champignon bag is formed by Jasmine 20-30, sweet osmanthus 40-50, Rosa Damascana 0.5-0.8 hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and with permeable cotton, wraps, and makes little tea bag, obtains champignon bag.
A preparation method for black rice pork dried meat floss, comprises the following steps:
(1) thin pork is cleaned, stripping and slicing is placed in pot, with soya-bean milk, is heated to meat delicate flavour loose opening completely, obtains meat fiber standby, and black rice is cleaned, and puts into pot, after frying, is milled into powder, crosses 300-350 mesh sieve;
(2) meat fiber is divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube is placed on charcoal fire and is baked, while baking, rotate thick bamboo tube thick bamboo tube is heated evenly, after meat fiber is tasty, obtain champignon meat fiber standby;
(3) water extraction of the root of kudzu vine, snow chrysanthemum, bitter buckwheat, the fruit of Cherokee rose, raspberry, perfume (or spice) all over the mountain, brier doubly being measured with 5-9 is got, and obtains extract standby;
(4) other edible compositions that dewater outer in champignon meat fiber, black rice flour, extract, raw material are mixed, pour in pot, heating stir-fries to meat fiber and is puffy.
Advantage of the present invention is: the invention provides a kind of black rice pork dried meat floss and preparation technology thereof, add black rice, can remove free radical, reduce blood pressure, improve the effects such as myocardial nutrition, delicious healthy, the extracts such as the root of kudzu vine, snow chrysanthemum, bitter buckwheat, the fruit of Cherokee rose, having the main effect such as good step-down, lipopenicillinase, is a kind of edible health food of the elderly that is particularly suitable for.
The specific embodiment
A black rice pork dried meat floss, by following weight portion (Kg) raw material, made: lean pork 300, black rice 50, soya-bean milk 340, the root of kudzu vine 6, snow chrysanthemum 7, bitter buckwheat 6, the fruit of Cherokee rose 6, raspberry 5, fragrant 2, brier 3 all over the mountain, champignon bag are appropriate, black pepper 6, ginger powder 8, edible salt is appropriate, white sugar is appropriate, nourishing additive agent 10, olive oil 20-30, water are appropriate:
Nourishing additive agent, by following weight portion (Kg) raw material, made: the membrane of a chicken's gizzard 3, Chinese goldthread leaf 5, salvia chinensis 5, propolis liquid 10, green plum vinegar 15, Yoghourt 50, almond powder 20, glutinous rice 30, water are appropriate;
The preparation method of nourishing additive agent: get the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis (1) by the water extraction of 5 times of amounts, obtain extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Champignon bag is formed by Jasmine 20Kg, sweet osmanthus 40 Kg, Rosa Damascana 0.5 Kg hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and makes little tea bag, obtains champignon bag.
A preparation method for black rice pork dried meat floss, comprises the following steps:
(1) thin pork is cleaned, stripping and slicing is placed in pot, with soya-bean milk, is heated to meat delicate flavour loose opening completely, obtains meat fiber standby, and black rice is cleaned, and puts into pot, after frying, is milled into powder, crosses 300 mesh sieves;
(2) meat fiber is divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube is placed on charcoal fire and is baked, while baking, rotate thick bamboo tube thick bamboo tube is heated evenly, after meat fiber is tasty, obtain champignon meat fiber standby;
(3) root of kudzu vine, snow chrysanthemum, bitter buckwheat, the fruit of Cherokee rose, raspberry, perfume (or spice) all over the mountain, brier are got by the water extraction of 5 times of amounts, obtain extract standby;
(4) other edible compositions that dewater outer in champignon meat fiber, black rice flour, extract, raw material are mixed, pour in pot, heating stir-fries to meat fiber and is puffy.
Claims (2)
1. a black rice pork dried meat floss, it is characterized in that, by following weight portion raw material, made: lean pork 300-320, black rice 50-60, soya-bean milk 340-350, root of kudzu vine 6-8, snow chrysanthemum 7-8, bitter buckwheat 6-8, fruit of Cherokee rose 6-8, raspberry 5-6, fragrant 2-3 all over the mountain, brier 3-4, champignon bag are appropriate, black pepper 6-8, ginger powder 8-10, edible salt is appropriate, white sugar is appropriate, nourishing additive agent 10-12, olive oil 20-30, water are appropriate:
Described nourishing additive agent, is made by following weight portion raw material: the membrane of a chicken's gizzard 3-4, Chinese goldthread leaf 5-6, salvia chinensis 5-6, propolis liquid 10-12, green plum vinegar 15-20, Yoghourt 50-60, almond powder 20-30, glutinous rice 30-40, water are appropriate;
The preparation method of described nourishing additive agent: the water extraction that doubly measure the membrane of a chicken's gizzard, Chinese goldthread leaf, salvia chinensis with 5-8 (1) is got, and obtains extract standby;
(2) propolis liquid, green plum vinegar are mixed and poured in pot, heating is boiled standby;
(3) extract, propolis liquid, green plum vinegar mixing sour milk, almond powder, glutinous rice are poured in pot, added suitable quantity of water, be cooked into rice, scatter and obtain nourishing additive agent;
Described champignon bag is formed by Jasmine 20-30, sweet osmanthus 40-50, Rosa Damascana 0.5-0.8 hybrid modulation, Jasmine, sweet osmanthus is milled into powder and Rosa Damascana mixes, and with permeable cotton, wraps, and makes little tea bag, obtains champignon bag.
2. the preparation method of a kind of black rice pork dried meat floss as claimed in claim 1, is characterized in that, comprises the following steps:
(1) thin pork is cleaned, stripping and slicing is placed in pot, with soya-bean milk, is heated to meat delicate flavour loose opening completely, obtains meat fiber standby, and black rice is cleaned, and puts into pot, after frying, is milled into powder, crosses 300-350 mesh sieve;
(2) meat fiber is divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube is placed on charcoal fire and is baked, while baking, rotate thick bamboo tube thick bamboo tube is heated evenly, after meat fiber is tasty, obtain champignon meat fiber standby;
(3) water extraction of the root of kudzu vine, snow chrysanthemum, bitter buckwheat, the fruit of Cherokee rose, raspberry, perfume (or spice) all over the mountain, brier doubly being measured with 5-9 is got, and obtains extract standby;
(4) other edible compositions that dewater outer in champignon meat fiber, black rice flour, extract, raw material are mixed, pour in pot, heating stir-fries to meat fiber and is puffy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320132.2A CN104172216A (en) | 2014-07-08 | 2014-07-08 | Dried meat floss added with black rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410320132.2A CN104172216A (en) | 2014-07-08 | 2014-07-08 | Dried meat floss added with black rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172216A true CN104172216A (en) | 2014-12-03 |
Family
ID=51953781
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410320132.2A Pending CN104172216A (en) | 2014-07-08 | 2014-07-08 | Dried meat floss added with black rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172216A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544158A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Black rice-rabbit dried meat floss |
| CN105581266A (en) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | Making method of woodchat dried meat floss with flavor of water chestnuts |
| CN106261743A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste |
| CN106261744A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of preparation method of giving off a strong fragrance dried meat floss rice sheet |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494227A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Apple-flavor dried pork floss |
| CN103494257A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Dried shrimp meat floss containing vegetable protein |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
-
2014
- 2014-07-08 CN CN201410320132.2A patent/CN104172216A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103494227A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Apple-flavor dried pork floss |
| CN103494257A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Dried shrimp meat floss containing vegetable protein |
| CN103549445A (en) * | 2013-09-27 | 2014-02-05 | 南通寿星食品有限公司 | Black fungus high calcium sugar-free dried meat floss |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104544158A (en) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | Black rice-rabbit dried meat floss |
| CN105581266A (en) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | Making method of woodchat dried meat floss with flavor of water chestnuts |
| CN106261743A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of preparation method of dried meat floss rice sheet crisp, fragrant and pleasant to taste |
| CN106261744A (en) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | A kind of preparation method of giving off a strong fragrance dried meat floss rice sheet |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141203 |
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