CN104256675A - 鹿肉干 - Google Patents

鹿肉干 Download PDF

Info

Publication number
CN104256675A
CN104256675A CN201410464757.6A CN201410464757A CN104256675A CN 104256675 A CN104256675 A CN 104256675A CN 201410464757 A CN201410464757 A CN 201410464757A CN 104256675 A CN104256675 A CN 104256675A
Authority
CN
China
Prior art keywords
parts
venison
dried
sauce
powder
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.)
Pending
Application number
CN201410464757.6A
Other languages
English (en)
Inventor
李小菊
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to CN201410464757.6A priority Critical patent/CN104256675A/zh
Publication of CN104256675A publication Critical patent/CN104256675A/zh
Pending legal-status Critical Current

Links

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
    • A23L13/10—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
    • A23L13/40—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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Zoology (AREA)
  • Fats And Perfumes (AREA)

Abstract

鹿肉干，主要是由鹿肉20-30份、盐2-3份、酱油3-8份、橄榄油3-5份、花椒粉3-7份、千岛酱2-5份、香草粉末3-7份和番茄酱4-8份制作而成。本配方营养美味，有效去掉了鹿肉的腥味，最大程度的保留了鹿肉的营养价值。并且突破性的采用了千岛酱和番茄酱，使用现代食品原料和鹿肉这样的传统食品原料结合，更加具有特点。

Description

鹿肉干
技术领域
本发明属于食品领域，特别涉及鹿肉干。
背景技术
鹿肉是鹿制品的副产品，虽然其营养价值补入鹿茸鹿血等其他部位，但是依然有很好的食用药用功效。本发明提供一种营养鹿肉干的配方。
发明内容
本发明提供鹿肉干，本配方营养美味，有效去掉了鹿肉的腥味，最大程度的保留了鹿肉的营养价值。
鹿肉干，主要是由鹿肉20-30份、盐2-3份、酱油3-8份、橄榄油3-5份、花椒粉3-7份、千岛酱2-5份、香草粉末3-7份和番茄酱4-8份制作而成。 
其优点在于：
本配方营养美味，有效去掉了鹿肉的腥味，最大程度的保留了鹿肉的营养价值。
并且突破性的采用了千岛酱和番茄酱，使用现代食品原料和鹿肉这样的传统食品原料结合，更加具有特点。
具体实施方式
实施例1
鹿肉干，主要是由鹿肉20份、盐2份、酱油3份、橄榄油3份、花椒粉3份、千岛酱2份、香草粉末3份和番茄酱4份制作而成。 
实施例2
鹿肉干，主要是由鹿肉30份、盐3份、酱油8份、橄榄油5份、花椒粉7份、千岛酱5份、香草粉末7份和番茄酱8份制作而成。 
实施例3
鹿肉干，主要是由鹿肉26份、盐2.5份、酱油6份、橄榄油4份、花椒粉5份、千岛酱4份、香草粉末6份和番茄酱5份制作而成。 
实施例4
鹿肉干，主要是由鹿肉20份、盐3份、酱油4份、橄榄油4份、花椒粉4份、千岛酱4份、香草粉末5份和番茄酱4份制作而成。 
实施例5
鹿肉干，主要是由鹿肉25份、盐3份、酱油6份、橄榄油4份、花椒粉6份、千岛酱4份、香草粉末5份和番茄酱5份制作而成。 
实施例6
鹿肉干，主要是由鹿肉24份、盐3份、酱油8份、橄榄油4份、花椒粉4份、千岛酱4份、香草粉末5份和番茄酱5份制作而成。

Claims (4)

1.鹿肉干，其特征在于主要是由鹿肉20-30份、盐2-3份、酱油3-8份、橄榄油3-5份、花椒粉3-7份、千岛酱2-5份、香草粉末3-7份和番茄酱4-8份制作而成。
2. 根据权利要求1所述的鹿肉干，其特征在于主要是由鹿肉20份、盐2份、酱油3份、橄榄油3份、花椒粉3份、千岛酱2份、香草粉末3份和番茄酱4份制作而成。
3. 根据权利要求1所述的鹿肉干，其特征在于主要是由鹿肉30份、盐3份、酱油8份、橄榄油5份、花椒粉7份、千岛酱5份、香草粉末7份和番茄酱8份制作而成。
4. 根据权利要求1所述的鹿肉干，其特征在于主要是由鹿肉26份、盐2.5份、酱油6份、橄榄油4份、花椒粉5份、千岛酱4份、香草粉末6份和番茄酱5份制作而成。
CN201410464757.6A 2014-09-15 2014-09-15 鹿肉干 Pending CN104256675A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410464757.6A CN104256675A (zh) 2014-09-15 2014-09-15 鹿肉干

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410464757.6A CN104256675A (zh) 2014-09-15 2014-09-15 鹿肉干

Publications (1)

Publication Number Publication Date
CN104256675A true CN104256675A (zh) 2015-01-07

Family

ID=52148360

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410464757.6A Pending CN104256675A (zh) 2014-09-15 2014-09-15 鹿肉干

Country Status (1)

Country Link
CN (1) CN104256675A (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107692056A (zh) * 2017-10-31 2018-02-16 桐梓县贵荣梅花鹿养殖场 一种酸辣鹿肉干及其制作方法

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107692056A (zh) * 2017-10-31 2018-02-16 桐梓县贵荣梅花鹿养殖场 一种酸辣鹿肉干及其制作方法

Similar Documents

Publication Publication Date Title
MX2019007575A (es) Producción de novedosas preparaciones de beta-lactoglobulina y métodos, usos y productos alimenticios relacionados.
MX2016005206A (es) Composicion de proteina de suero lacteo desnaturalizada con alto contenido proteico, productos relacionados, metodo de produccion y usos de la misma.
MX2017010576A (es) Maltooligosacaridos ricos en fibra que tienen baja biodisponibilidad de glucosa, procedimiento de fabricacion de los mismos y uso de los mismos en alimentos para humanos y piensos para animales.
PH12015502320A1 (en) Green sichuan pepper flavouring oil compositions
ATE486497T1 (de) Frittierfettzusammensetzung
MX2013014373A (es) Composiciones de postre que comprenden proteina de suero de soja que se ha aislado de las corrientes de procesamiento.
MX2017008089A (es) Producto frito con bajo contenido en grasas y metodo para producir el mismo.
MY176771A (en) Processes for producing dark brown natural cocoa
MY186145A (en) Nucleotide composition and application in food thereof
CN104256675A (zh) 鹿肉干
CA3041260C (en) Allulose-containing composition for promoting excretion of vegetable lipids from the body
FR2981246B1 (fr) Produit alimentaire utile comme supplement nutritionnel ou repas complet
MX2015010802A (es) Composicion de sabor que contiene glucosidos de acido 3-hidroxi-3-metilglutarico.
MX338818B (es) Derivados de 5-alquenil-2-oxo-tetrahidrofurano como compuestos saborizantes.
WO2012038977A3 (en) Novel soya products, composition and process for preparation there of
MX363686B (es) Capsulas de aceite de cafe.
BR112014019259A8 (pt) Método para produzir um alimento ou bebida, alimento ou bebida, e, composição conferindo aroma e/ou sabor
CN105285915A (zh) 一种香辣番茄酱
CN104366564A (zh) 食用菌羊肉肠
CN104366454A (zh) 食用菌牛肉肠
Barakat Characterization and evaluation of kohlrabi (Brassica oleracea l. Gongylodes) and kohlrabibased ovo-vegetarian diets as new food recipes
CN104397753A (zh) 食用菌猪肉肠
CN105639225A (zh) 豆沙包
PH12019500290A1 (en) Perfume composition, food and beverage, and method for producing food and beverage
CN109418373A (zh) 增加蛋白质含量的饼干制作技术

Legal Events

Date Code Title Description
C06 Publication
PB01 Publication
WD01 Invention patent application deemed withdrawn after publication
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20150107