CN104172258A - Pork roasted with pleurotus eryngii - Google Patents
Pork roasted with pleurotus eryngii Download PDFInfo
- Publication number
- CN104172258A CN104172258A CN201410319403.2A CN201410319403A CN104172258A CN 104172258 A CN104172258 A CN 104172258A CN 201410319403 A CN201410319403 A CN 201410319403A CN 104172258 A CN104172258 A CN 104172258A
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- appropriate
- pleurotus eryngii
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- Pending
Links
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 18
- 240000004247 Pleurotus eryngii Species 0.000 title claims abstract description 18
- 235000015277 pork Nutrition 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 18
- 239000000284 extract Substances 0.000 claims abstract description 14
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims abstract description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 9
- 240000006984 Myristica fragrans Species 0.000 claims abstract description 9
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 9
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 9
- 239000001702 nutmeg Substances 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 8
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 8
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000016425 Arthrospira platensis Nutrition 0.000 claims abstract description 6
- 240000002900 Arthrospira platensis Species 0.000 claims abstract description 6
- 229940082787 Spirulina Drugs 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 24
- 244000251953 Agaricus brunnescens Species 0.000 claims description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 12
- 230000000996 additive Effects 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 240000001983 Actinidia chinensis Species 0.000 claims description 10
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 10
- 235000021028 berry Nutrition 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 229940069949 Propolis Drugs 0.000 claims description 9
- 241000241413 Propolis Species 0.000 claims description 9
- 210000003491 Skin Anatomy 0.000 claims description 9
- 235000014121 butter Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 239000000052 vinegar Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 244000144725 Amygdalus communis Species 0.000 claims description 6
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 6
- 241001453842 Athyrium Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 240000003917 Bambusa tulda Species 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000037740 Coptis chinensis Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 210000004317 Gizzard Anatomy 0.000 claims description 6
- 241001556624 Gonostegia Species 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000005385 Jasminum sambac Species 0.000 claims description 6
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 6
- 240000002165 Osmanthus fragrans Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 235000011449 Rosa Nutrition 0.000 claims description 6
- 235000007154 Salvia chinensis Nutrition 0.000 claims description 6
- 240000009183 Salvia chinensis Species 0.000 claims description 6
- 235000020224 almond Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 240000000129 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 235000021190 leftovers Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000051 modifying Effects 0.000 claims description 3
- 238000004382 potting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 235000021262 sour milk Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 241000222350 Pleurotus Species 0.000 abstract 3
- 240000001101 Actinidia deliciosa Species 0.000 abstract 2
- 230000001737 promoting Effects 0.000 abstract 2
- 244000111489 Gardenia augusta Species 0.000 abstract 1
- 235000018958 Gardenia augusta Nutrition 0.000 abstract 1
- 210000000952 Spleen Anatomy 0.000 abstract 1
- 210000002784 Stomach Anatomy 0.000 abstract 1
- 229940029983 VITAMINS Drugs 0.000 abstract 1
- 240000004922 Vigna radiata Species 0.000 abstract 1
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 1
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 1
- 229940021016 Vitamin IV solution additives Drugs 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000001914 calming Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000002708 enhancing Effects 0.000 abstract 1
- 239000012530 fluid Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 201000010874 syndrome Diseases 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 229930003231 vitamins Natural products 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 2
- 210000001124 Body Fluids Anatomy 0.000 description 1
- 210000004243 Sweat Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses pork roasted with pleurotus eryngii and a preparation process thereof. The pork roasted with pleurotus ernygii is prepared from the following raw materials in parts by weight: 360-380 parts of lean pork, 100-120 parts of pigskin, 60-70 parts of pleurotus ernygii, 70-90 parts of mung bean starch, 40-50 parts of kiwi fruit, 50-60 parts of honey, 8-10 parts of spirulina powder, 4-6 parts of nutmeg, 5-6 parts of kudzuvine root and the like. The pork roasted with pleurotus ernygii can supplement various vitamins and enhance human immunity as comprising spirulina powder, kiwi fruit and the like, achieves the effects of warming spleen and stomach, promoting digestion, relieving exterior syndrome, promoting fluid production, clearing heat, calming and the like as comprising nutmeg, kudzuvine root, lotus leaves, cape jasmine fruit and other extracts, and is suitable for people to eat in summer when people have poor appetite due to hot weather.
Description
Technical field
The present invention relates generally to meat product and preparing technical field thereof, relates in particular to a kind of pleurotus eryngii roast meat.
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 pleurotus eryngii roast meat and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of pleurotus eryngii roast meat, by following weight portion raw material, made: lean pork 360-380, pigskin 100-120, pleurotus eryngii 60-70, green starch 70-90, Kiwi berry 40-50, honey 50-60, spirulina powder 8-10, nutmeg 4-6, root of kudzu vine 5-6, lotus leaf 6-7, fructus gardeniae 5-6, rhizoma Gastrodiae 6-7, Radix Codonopsis 6-7, many toothed lady fern 3-4, hirsute gonostegia herb with root 2-3, pepper powder 20-25, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10-12, butter is appropriate, water is appropriate:
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 pleurotus eryngii roast meat, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) water extraction of nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root doubly being measured with 5-9 is got, and obtains extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.
Advantage of the present invention is: the invention discloses a kind of pleurotus eryngii roast meat and preparation technology thereof, add spirulina powder, Kiwi berry etc., can supplement multivitamin, strengthen body immunity, the extracts such as nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, in temperature, help digestion, induce sweat promote the production of body fluid, the effect such as heat-clearing calmness, edible while being adapted at having no appetite because of sky heat summer.
The specific embodiment
A pleurotus eryngii roast meat, by following weight portion raw material, made: lean pork 360, pigskin 100, pleurotus eryngii 60, green starch 70, Kiwi berry 40, honey 50, spirulina powder 8, nutmeg 4, the root of kudzu vine 5, lotus leaf 6, fructus gardeniae 5, rhizoma Gastrodiae 6, Radix Codonopsis 6, many toothed lady fern 3, hirsute gonostegia herb with root 2, pepper powder 20, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10, butter is appropriate, water is 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 pleurotus eryngii roast meat, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root are got by the water extraction of 5 times of amounts, obtained extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.
Claims (2)
1. a pleurotus eryngii roast meat, it is characterized in that, by following weight portion raw material, made: lean pork 360-380, pigskin 100-120, pleurotus eryngii 60-70, green starch 70-90, Kiwi berry 40-50, honey 50-60, spirulina powder 8-10, nutmeg 4-6, root of kudzu vine 5-6, lotus leaf 6-7, fructus gardeniae 5-6, rhizoma Gastrodiae 6-7, Radix Codonopsis 6-7, many toothed lady fern 3-4, hirsute gonostegia herb with root 2-3, pepper powder 20-25, salt is appropriate, white sugar is appropriate, champignon bag is appropriate, nourishing additive agent 10-12, butter is appropriate, water is 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 pleurotus eryngii roast meat as claimed in claim 1, is characterized in that, comprises the following steps:
(1) thin pork, pigskin, pleurotus eryngii are cleaned, after mincing, be divided in the fresh thick bamboo tube that is placed with champignon bag, thick bamboo tube seal and is placed in water, heat and boil to meat, skin tastyly, obtain meat, skin is standby;
(2) Kiwi berry is cleaned, got its pulp, blending honey is as in pot, and heating is boiled to Kiwi berry pulp and dissolved, and filters, and obtains slurries standby;
(3) water extraction of nutmeg, the root of kudzu vine, lotus leaf, fructus gardeniae, rhizoma Gastrodiae, Radix Codonopsis, many toothed lady fern, hirsute gonostegia herb with root doubly being measured with 5-9 is got, and obtains extract standby;
(4) by meat, skin, slurries, extract mixing leftover materials, dewater and butter outside other edible compositions, after stirring, send into and in model, be squeezed into piece, and be cut into small pieces;
(5) on cube meat, spread uniformly butter, as for baking in baking box to savory, overflow.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319403.2A CN104172258A (en) | 2014-07-07 | 2014-07-07 | Pork roasted with pleurotus eryngii |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319403.2A CN104172258A (en) | 2014-07-07 | 2014-07-07 | Pork roasted with pleurotus eryngii |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172258A true CN104172258A (en) | 2014-12-03 |
Family
ID=51953823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319403.2A Pending CN104172258A (en) | 2014-07-07 | 2014-07-07 | Pork roasted with pleurotus eryngii |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172258A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731638A (en) * | 2010-01-05 | 2010-06-16 | 瑞丽傣旺食品有限公司 | Method for making lemongrass beef stick |
| CN103222643A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof |
| CN103222633A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
-
2014
- 2014-07-07 CN CN201410319403.2A patent/CN104172258A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731638A (en) * | 2010-01-05 | 2010-06-16 | 瑞丽傣旺食品有限公司 | Method for making lemongrass beef stick |
| CN103222643A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Buckwheat, polygonum multiflorum and vinegar fragrance beef jerky and preparation method thereof |
| CN103222633A (en) * | 2013-03-27 | 2013-07-31 | 蚌埠市丰牧牛羊肉制品有限责任公司 | Pumpkin, spirulina and vinegar fragrance beef jerky and preparation method thereof |
| CN103652968A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | Spicy floured mutton kebabs and preparation method thereof |
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