CN104223145B - 沙棘雪兔的制作工艺 - Google Patents
沙棘雪兔的制作工艺 Download PDFInfo
- Publication number
- CN104223145B CN104223145B CN201410469722.1A CN201410469722A CN104223145B CN 104223145 B CN104223145 B CN 104223145B CN 201410469722 A CN201410469722 A CN 201410469722A CN 104223145 B CN104223145 B CN 104223145B
- Authority
- CN
- China
- Prior art keywords
- parts
- small
- buckthorn
- sea
- spare
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000003145 Hippophae rhamnoides Nutrition 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 240000000950 Hippophae rhamnoides Species 0.000 title claims 2
- 241000229143 Hippophae Species 0.000 claims abstract description 36
- 241000283973 Oryctolagus cuniculus Species 0.000 claims abstract description 24
- 239000000463 material Substances 0.000 claims abstract description 17
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000003935 Hippophae Nutrition 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 9
- 244000273928 Zingiber officinale Species 0.000 claims description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 8
- 235000008397 ginger Nutrition 0.000 claims description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000007689 inspection Methods 0.000 claims description 4
- 244000012254 Canarium album Species 0.000 claims description 3
- 235000009103 Canarium album Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum 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
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 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
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 239000011265 semifinished product Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004575 stone Substances 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- 210000001364 upper extremity Anatomy 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 239000003973 paint Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000001035 drying Methods 0.000 claims 1
- 238000001914 filtration Methods 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 12
- 240000002930 Alternanthera sessilis Species 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 7
- 239000000203 mixture Substances 0.000 description 5
- 240000008025 Alternanthera ficoidea Species 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002040 relaxant effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000002435 tendon Anatomy 0.000 description 2
- 241000786137 Halogeton glomeratus Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- 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; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种沙棘雪兔的制作工艺，属于肉类食品加工领域。沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程主要有制作沙棘果酱、制作油香酱、兔腿酱制入味、兔腿低温炸制、高温杀菌、检验包装。采用上述工艺制作的沙棘雪兔，产品有亮丽的酱褐色、具有浓郁的沙棘味，略带微甜、入口后沙棘果香浓郁、口感筋道、风味独特，消食健胃，老少皆宜，有利于健康。
Description
技术领域：本发明属于肉类食品加工领域，尤其是一种保健食品“沙棘雪兔”加工方法。
背景技术：兔肉属于高蛋白质、低脂肪、低胆固醇的肉类。兔肉含蛋白质高达70％，比一般肉类都高，但脂肪和胆固醇含量却低于所有的肉类，是肥胖者和心血管病人的理想肉食，在国际市场上享有盛名被称之为“保健肉”、“美容肉”、“百味肉”美称。沙棘：味道独特，芳香可口，有消食健胃、清肺止咳、安神降压、舒筋活血的功效。在制作方面，沙棘、兔肉两者配伍尚未见报道。现有技术中兔肉加工的产品有两例：
1、米烧兔 主料：兔肉、花生、植物油、食盐、酱油
做法：(1)首先将兔肉剔骨洗净切块，(2)将兔块油炸后和食盐、花生粒、酱油拌均匀放入容器中腌制，(3)对腌制好的兔块真空包装杀菌而成。
2、酱兔肉 主料：兔肉、酱油、香辛料、
做法：(1)首先将兔肉剔骨洗净切块，(2)将兔肉与酱油、香辛料酱制3小时备用，(3)再将酱制好的兔肉连同酱汁放入锅中卤煮15分钟后捞出真空灌装杀菌而成。
发明内容：本发明的目的是提供一种沙棘雪兔的制作工艺，利用这种工艺制作的产品是一种保健的风味小食品。本发明的目的是这样实现的：沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程是：以下均按重量比取料
(1)辅料的处理，
①、将沙棘果去把、挑出青果、虫果，洗净沥干备用。
②、取沙棘果10份、放水4份入锅中进行熬制，锅开后慢火煮1小时，沙棘果完全煮烂后滤出果核，再加白糖2.5份熬制2-3小时成沙棘果酱备用。
③、取干辣椒、花椒、大料、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用。
④、取鲜姜2份洗净切块，通过打浆机打成浆。
⑤、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、大料面0.15份、香叶面0.1份、丁香面0.05份混合拌匀，再将葵油10份加温到180度迅速倒入混合料中搅拌均匀后，再浸泡12小时，制成油香酱备用。
(2)、主料的处理
①、选宰杀去皮后的兔前腿、后腿100份洗净后，将兔腿浸泡入水中进行去污血，每2小时换水一次，换第三次水时加入食盐2份去腥味，再浸泡2小时后捞出，沥干2小时备用。
(3)、主料辅料的配合加工
①、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁。
②、兔腿酱汁沥干后在常温下净洁阴凉处上架凉到6成干，再每天刷上一次沙棘果酱，刷沙棘果酱2天，再凉2-3天使表面完全干燥，取下放入容器内回软12小时，再取出上架凉2-3天表面完全干后下架备用。
③、将锅中加入菜籽油，加热到180℃后，再将已酱制凉好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用。
④、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速装入铝箔袋，真空封口备用。
⑤、将已真空封口的半成品放入杀菌锅进行高温杀菌，杀菌温度121℃，保温时间15分钟，锅内压力1.5-2MPa，杀菌时间到后，保持锅内压力，用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
“沙棘雪兔”的主料、辅料的配料重量比如下
主料：兔腿100份、沙棘果10份。
辅料：葵油10份、白砂糖2.5份、辣椒2份、鲜姜2份、食盐2.15份、花椒0.8份、大料0.15份、香叶0.1份、丁香0.05份。
采用上述工艺制作的沙棘雪兔，其兔肉味甘、性凉，入肝、脾、大肠经，具有补中益气、凉血解毒、清热止渴等作用。配伍的新疆沙棘果对人体具有消食健胃、清肺止咳、安神降压、舒筋活血、壮身健体、延年益寿的功效。产品有亮丽的酱褐色、具有浓郁的沙棘味，略带微甜、入口后沙棘果香浓郁、口感筋道、风味独特，消食健胃，老少皆宜，有利于健康。
具体实施方式：下面结合实施例作进一步的说明。
一、主料的处理
1)、选宰杀去皮的兔前腿、后腿100公斤洗净后，在水池加入凉水，将兔腿浸泡入水中去污血，每2小时换水一次，换第三次水时加入食盐2公斤，以去腥味。然后捞出沥干2小时备用。
二、辅料的处理
1)、将沙棘果去把、选出青果、蛀虫果，选出的合格果洗净沥干备用。
2)、取沙棘果10公斤、放水4公斤入锅中进行熬制，锅中慢火烧开1小时，待沙棘果煮烂后捞滤出果核，再加白糖2.5公斤继续熬制2-3小时后得沙棘果酱备用。
3)、取干辣椒、花椒、八角、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用。
4)、取鲜姜2公斤洗净切块，通过打浆机打成鲜姜汁。
5)、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、大料面0.15份、香叶面0.1份、丁香面0.05份混合拌匀，再将葵油10份加温到180度迅速倒入混合料中并搅拌均匀后，再浸泡12小时制成油香酱备用。
三、主料辅料的配合加工
1)、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁备用。
2)、兔腿酱制完成沥干后在常温下净洁阴凉处上架凉到6成干，再每天上一次沙棘果酱，刷沙棘果酱2天，再凉2-3天表面完全干后，取下放入容器内回软12小时后，再取出上架凉2-3天表面完全干后下架备用。
3)、将锅中加入菜籽油加热到180℃后，再将已酱制凉好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用。
4)、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速装入铝箔袋，真空封口备用。
5)、将已真空封口的半成品，通过检验后，放入杀菌锅进行高温杀菌，杀菌温度控制在121℃，保温时间控制在15分钟，锅内压力控制在1.5-2MPa，杀菌时间到后，保持锅内压力，用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
Claims (1)
1.沙棘雪兔的制作工艺，包括主料的加工、辅料的加工和主料辅料的配合加工，其具体的工艺过程是：
(1)辅料的加工
①、将沙棘果去把、挑出青果、虫果，洗净沥干备用；
②、取沙棘果10份、放水4份入锅中进行熬制，锅开后慢火煮1小时，沙棘果完全煮烂后滤出果核，再加白糖2.5份熬制2-3小时成沙棘果酱备用；
③、取干辣椒、花椒、八角、香叶、丁香分别通过粉碎机粉碎成细面后分别存放备用；
④、取鲜姜2份洗净切块，通过打浆机打成浆；
⑤、称辣椒面2份、姜汁2份、食盐0.15份、花椒面0.8份、八角面0.15份、香叶面0.1份、丁香面0.05份拌匀，再将葵油10份加温到180度迅速倒入料中并搅拌均匀后，再浸泡12小时后制成15.25份油香酱备用；
(2)主料的加工
①、选宰杀去皮后的兔前腿、后腿100份洗净后，将兔腿浸泡入水中进行去污血，每2小时换水一次，换第三次水时加入食盐2份去腥味，再浸泡2小时后捞出，沥干2小时备用；
(3)主料辅料的配合加工
①、将沥干好的兔腿与油香酱拌匀酱制入味，每3小时上下翻一次，12小时后取出沥干酱汁；
②、兔腿酱汁沥干后在常温下净洁阴凉处上架晾到6成干，再每天刷上一次沙棘果酱，刷沙棘果酱2天，再晾2-3天使表面完全干燥，取下放入容器内回软12小时，再取出上架晾2-3天表面完全干后下架备用；
③、将锅中加入菜籽油，加热到180℃后，再将已酱制晾好的兔腿放入油中低温炸制，表面微黄后，捞出沥干油备用；
④、取沥干油的兔腿在温开水中浸泡1-5秒钟后，迅速灌装铝箔袋，真空封口备用；
⑤、将已真空封口的半成品放入杀菌锅进行高温杀菌，杀菌温度121℃，保温时间15分钟，锅内压力控制在1.5-2MPa，杀菌时间到后，保持锅内压力用自来水对锅降温，温度降至35-45℃后泄压出锅清理、检验、包装。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469722.1A CN104223145B (zh) | 2014-09-06 | 2014-09-06 | 沙棘雪兔的制作工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410469722.1A CN104223145B (zh) | 2014-09-06 | 2014-09-06 | 沙棘雪兔的制作工艺 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104223145A CN104223145A (zh) | 2014-12-24 |
| CN104223145B true CN104223145B (zh) | 2018-05-25 |
Family
ID=52212752
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410469722.1A Expired - Fee Related CN104223145B (zh) | 2014-09-06 | 2014-09-06 | 沙棘雪兔的制作工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104223145B (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248885A (zh) * | 2008-02-28 | 2008-08-27 | 唐进原 | 果味牛肉干及其制备方法 |
| CN101692915A (zh) * | 2009-06-03 | 2010-04-14 | 薛保和 | 一种烤兔腿的制作方法 |
| CN102845758A (zh) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | 麻辣兔肉 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103719855B (zh) * | 2013-12-30 | 2015-05-13 | 徐州绿之野生物食品有限公司 | 一种营养食品及生产方法 |
-
2014
- 2014-09-06 CN CN201410469722.1A patent/CN104223145B/zh not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101248885A (zh) * | 2008-02-28 | 2008-08-27 | 唐进原 | 果味牛肉干及其制备方法 |
| CN101692915A (zh) * | 2009-06-03 | 2010-04-14 | 薛保和 | 一种烤兔腿的制作方法 |
| CN102845758A (zh) * | 2012-09-15 | 2013-01-02 | 霍州市霍山兔业有限公司 | 麻辣兔肉 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104223145A (zh) | 2014-12-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305292A (zh) | 一种桂花蜜香酥烤鸭及其制备方法 | |
| CN102370156A (zh) | 鱼皮胶原蛋白酱及其制作方法 | |
| CN104106755B (zh) | 一种鸡汁海苔豆腐包 | |
| CN105054104A (zh) | 一种酱卤鸡肉的加工方法 | |
| KR101647125B1 (ko) | 흑염소탕의 제조방법 및 그에 의해 제조된 흑염소탕 | |
| CN103284173B (zh) | 一种麻辣型兔肉制品的制备方法 | |
| KR20060049360A (ko) | 마늘 발효 식용유 및 제조방법 | |
| KR101901155B1 (ko) | 장어탕 제조 방법 및 그에 의해 제조된 장어탕 | |
| CN103919185A (zh) | 一种低油脂、高蛋白质花生米及其原味、山椒花生米制作 | |
| CN103238862B (zh) | 一种猛辣型兔肉制品的制备方法 | |
| CN106174066A (zh) | 一种葱爆鱿鱼风味牛肉干及其制备方法 | |
| CN103251063B (zh) | 一种酱香型兔肉制品的制备方法 | |
| KR102340300B1 (ko) | 장어뼈 튀김 및 그 제조방법 | |
| CN105166963A (zh) | 一种麻辣兔肉的制作方法 | |
| CN106376887A (zh) | 清凉型葵瓜子及其加工方法 | |
| CN104223145B (zh) | 沙棘雪兔的制作工艺 | |
| CN113632954A (zh) | 亚麻酱火锅料 | |
| CN106262597A (zh) | 一种鳜鱼调味卤汁及其制作方法 | |
| CN110810793A (zh) | 一种熟香味、多用途复合调味油及生产方法和应用 | |
| CN104366554A (zh) | 一种果香助阳鸡肉肠及其制备方法 | |
| CN107836663A (zh) | 一种剁椒泥鳅及其制作方法 | |
| KR102628815B1 (ko) | 약선 천궁 문어탕 제조 방법 | |
| CN107495175A (zh) | 一种烤海鸭蛋的制作方法 | |
| KR102513853B1 (ko) | 사과 성분이 함유된 기능성 흑양파 농축액의 제조방법 | |
| CN106722257A (zh) | 一种泡椒羊脚的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20180525 Termination date: 20190906 |