CN104286887A - Spicy and hot beef granules and processing method thereof - Google Patents
Spicy and hot beef granules and processing method thereof Download PDFInfo
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- CN104286887A CN104286887A CN201410492879.6A CN201410492879A CN104286887A CN 104286887 A CN104286887 A CN 104286887A CN 201410492879 A CN201410492879 A CN 201410492879A CN 104286887 A CN104286887 A CN 104286887A
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- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 239000008187 granular material Substances 0.000 title abstract 6
- 235000016709 nutrition Nutrition 0.000 claims abstract description 16
- 230000035764 nutrition Effects 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 14
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- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 9
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 7
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 7
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 7
- 244000179560 Prunella vulgaris Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
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- 235000008397 ginger Nutrition 0.000 claims abstract description 7
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- 239000002245 particle Substances 0.000 claims description 10
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- 235000017985 rocky mountain lodgepole pine Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000062793 Sorghum vulgare Species 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
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- 235000019198 oils Nutrition 0.000 claims description 7
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- 240000002234 Allium sativum Species 0.000 claims description 6
- 235000013717 Houttuynia Nutrition 0.000 claims description 6
- 241001124553 Lepismatidae Species 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
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- 244000294611 Punica granatum Species 0.000 claims description 6
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- 241000609666 Tuber aestivum Species 0.000 claims description 6
- 235000015179 biltong Nutrition 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
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- 235000004611 garlic Nutrition 0.000 claims description 6
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- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 4
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- 244000060011 Cocos nucifera Species 0.000 claims description 3
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- 240000002853 Nelumbo nucifera Species 0.000 claims description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 3
- 241000382353 Pupa Species 0.000 claims description 3
- 240000002547 Rosa roxburghii Species 0.000 claims description 3
- 235000000640 Rosa roxburghii Nutrition 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 3
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 3
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- 239000000779 smoke Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000006071 cream Substances 0.000 abstract 3
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 239000001728 capsicum frutescens Substances 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract 1
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract 1
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract 1
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract 1
- 235000013719 Houttuynia cordata Nutrition 0.000 abstract 1
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 241001007959 Mucuna birdwoodiana Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 230000003247 decreasing effect Effects 0.000 abstract 1
- 238000004332 deodorization Methods 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 6
- 235000013622 meat product Nutrition 0.000 description 3
- 239000002260 anti-inflammatory agent Substances 0.000 description 1
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- 230000001741 anti-phlogistic effect Effects 0.000 description 1
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- 230000036651 mood Effects 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000020995 raw meat Nutrition 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses spicy and hot beef granules and a processing method thereof. The spicy and hot beef granules are prepared from the following raw materials in parts by weight: 50-85 parts of beef, 0.4-0.6 part of seed powder of Chinese prickly ash, 6-10 parts of oat powder, 8-10 parts of Chinese yam juice, 5-8 parts of satay sauce, 6-8 parts of fish meat, 3-5 parts of crab cream, 0.2-0.3 part of houttuynia cordata, 0.2-0.3 part of gynostemma pentaphylla, 0.2-0.3 part of radix polygonati officinalis, 0.1-0.3 part of selfheal, 0.2-0.3 part of mucuna birdwoodiana, 1-2 parts of fennel stem and leaf, 5-10 parts of capsicum frutescens, 4-6 parts of white spirit, 0.5-1 part of lemon vinegar, 1-2 parts of ginger juice, 2-3 parts of refined salt and a proper amount of flavor nutrition agents. According to the spicy and hot beef granules prepared by the invention, the fish meat and the crab cream are added, so that the beef granules are rich in nutrition and are delicious; the fish meat and the crab cream are mixed with the fennel stem and leaf, the capsicum frutescens and the white spirit to salted, the spicy taste is increased during deodorization, the process is simple and is easy to operate, and the taste is spicy, delicious, crispy and refreshing; the multiple traditional Chinese medicine health components are added and thus the beef granules have the effects of regulating lipid and losing weight, inhibiting bacteria and diminishing inflammation and clearing heat and decreasing internal heat.
Description
Technical field
The present invention relates to a kind of spicy beef particle and processing method thereof, belong to food processing technology field.
Background technology
Leisure food be a class with product peculiar flavour be attraction, for joyful consumer's mood or the food possessing health care.Along with recreation is popular gradually, the consumption figure of leisure food is more and more large, and meat products processing industry, as an important component part of food industry, also complies with the development trend of this Leisure orchards.Along with growth in the living standard, the leisure meat product of current single taste, can not meet the demand of people, a kind of nutrition, delicious food, functional leisure meat product, are badly in need of Development and Production, meet the need of market.
Summary of the invention
The object of the present invention is to provide a kind of spicy beef particle and processing method thereof, cater to the needs of more consumers.
For achieving the above object, the technical solution used in the present invention is as follows:
A kind of spicy beef particle is made up of the raw material of following weight parts:
Beef 50-85, zanthoxylum powder 0.4-0.6, oatmeal 6-10, Succus Rhizoma Dioscoreae 8-10, barbeque sauce 5-8, the flesh of fish 6-8, crab oil 3-5, cordate houttuynia 0.2-0.3, gynostemma pentaphylla 0.2-0.3, radix polygonati officinalis 0.2-0.3, selfheal 0.1-0.3, ricebird flower 0.2-0.3, fennel stem and leaf 1-2, millet starch 5-10, white wine 4-6, lemon vinegar 0.5-1, ginger juice 1-2, refined salt 2-3, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described spicy beef particle, comprises the following steps:
(1), by cordate houttuynia, gynostemma pentaphylla, radix polygonati officinalis, selfheal, ricebird flower add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains refined liquid;
(2), by the flesh of fish, crab oil removal of impurities clean, together enter tank with lemon vinegar, ginger juice, water proof steams well-done, smashes and is pressed into gruel, obtains fresh fragrant meat gruel;
(3), stripping and slicing is cleaned in beef removal of impurities, fennel stem and leaf, millet starch are cleaned simple stage property, rubbing with beef clod, refined liquid, white wine, salt mixes evenly, pickle 12-24 hour, upset in every 2-3 hour once, is pulled beef clod out, is steamed well-done cutting in blocks, air-dry is 12-18% to moisture content, obtains biltong;
(4), by biltong put into flavor nutrition agent and infiltrate 2-4 hour, pull strand out and wear into gruel, stir with fresh fragrant meat gruel and other surplus stock tumblings, compacting, pelletizing, smoke dry fragrant, to obtain final product.
Beneficial effect of the present invention:
The spicy beef particle that the present invention obtains, add the flesh of fish, crab oil, abundant nutrition simultaneously, more increases deliciousness, rubs to mix pickle with fennel stem and leaf, millet starch, white wine, go raw meat to increase fragrant peppery mouthfeel simultaneously, technique is simple to operation, the fragrant peppery deliciousness of mouthfeel, and delicious and crisp is tasty and refreshing, also add plurality of Chinese health-care components, there is effect of regulating lipid and reducing weight, antimicrobial antiphlogistic, heat-clearing and fire-reducing.
Detailed description of the invention
A kind of spicy beef particle is made up of the raw material of following weight (jin):
Beef 85, zanthoxylum powder 0.6, oatmeal 10, Succus Rhizoma Dioscoreae 10, barbeque sauce 8, the flesh of fish 8, crab oil 5, cordate houttuynia 0.3, gynostemma pentaphylla 0.3, radix polygonati officinalis 0.3, selfheal 0.3, ricebird spend 0.3, fennel stem and leaf 2, millet starch 10, white wine 6, lemon vinegar 1, ginger juice 1-2, refined salt 2-3, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight (jin): I+G0.006, Momordica grosvenori are sweet 0.02, Rosa roxburghii freeze-dried powder 6, Silkworm pupa protein 0.8, black pine dew 8, shredded coconut stuffing powder 8, cocoa power 1, silverfish 15, lotus root juice 60-80, black mashed garlic 10, peony seed oil 4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 4 hours, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85 DEG C, boil 60 minutes, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
The processing method of described spicy beef particle, comprises the following steps:
(1), by cordate houttuynia, gynostemma pentaphylla, radix polygonati officinalis, selfheal, ricebird flower add 8 times of soak by water 2 hours, filter and remove residue, filtrate ultrafiltration, obtains refined liquid;
(2), by the flesh of fish, crab oil removal of impurities clean, together enter tank with lemon vinegar, ginger juice, water proof steams well-done, smashes and is pressed into gruel, obtains fresh fragrant meat gruel;
(3), by beef removal of impurities clean stripping and slicing, fennel stem and leaf, millet starch are cleaned simple stage property, rub with beef clod, refined liquid, white wine, salt and mix evenly, pickle 24 hours, upset in every 3 hours once, pulls beef clod out, steam well-done cutting in blocks, air-dry is 18% to moisture content, obtains biltong;
, biltong put into flavor nutrition agent and infiltrates 3 hours, pull strand out and wear into gruel, stir with fresh fragrant meat gruel and other surplus stock tumblings, compacting, pelletizing, smoke dry fragrant, to obtain final product.
Claims (2)
1. a spicy beef particle, it is characterized in that being made up of the raw material of following weight parts:
Beef 50-85, zanthoxylum powder 0.4-0.6, oatmeal 6-10, Succus Rhizoma Dioscoreae 8-10, barbeque sauce 5-8, the flesh of fish 6-8, crab oil 3-5, cordate houttuynia 0.2-0.3, gynostemma pentaphylla 0.2-0.3, radix polygonati officinalis 0.2-0.3, selfheal 0.1-0.3, ricebird flower 0.2-0.3, fennel stem and leaf 1-2, millet starch 5-10, white wine 4-6, lemon vinegar 0.5-1, ginger juice 1-2, refined salt 2-3, flavor nutrition agent are appropriate;
Described flavor nutrition agent is made up of the raw material of following weight parts: the sweet 0.01-0.03 of I+G0.003-0.006, Momordica grosvenori, Rosa roxburghii freeze-dried powder 4-6, Silkworm pupa protein 0.5-0.8, black pine dew 5-8, shredded coconut stuffing powder 6-8, cocoa power 0.5-1, silverfish 10-15, lotus root juice 60-80, black mashed garlic 6-10, peony seed oil 2-4, pomegranate wine 8-15;
Described flavor nutrition agent preparation method be: (1), black pine revealed removal of impurities and clean section, put into pomegranate wine and infiltrate 2-4 hour, pull black pine dew sheet out and steam well-done, overwhelm into gruel, obtain the fragrant gruel of truffle, soaking wine liquid is stand-by; (2), by silverfish removal of impurities clean, add soaking wine liquid, black mashed garlic stirs, slow fire stews to moisten to juice receipts dry, be milled into mud, be stirred to slip shape with peony seed oil, the fragrant gruel of truffle, Steam by water bath is to going out perfume (or spice), add other surplus stocks, stir, at 85-95 DEG C, boil 40-60 minute, isolated by filtration, filter residue rubber mill grinds into rubber cement, press filtration is removed slag again, and merging filtrate to obtain final product.
2. a processing method for spicy beef particle as claimed in claim 1, is characterized in that comprising the following steps:
(1), by cordate houttuynia, gynostemma pentaphylla, radix polygonati officinalis, selfheal, ricebird flower add 5-8 times of soak by water 1-2 hour, filter and remove residue, filtrate ultrafiltration, obtains refined liquid;
(2), by the flesh of fish, crab oil removal of impurities clean, together enter tank with lemon vinegar, ginger juice, water proof steams well-done, smashes and is pressed into gruel, obtains fresh fragrant meat gruel;
(3), stripping and slicing is cleaned in beef removal of impurities, fennel stem and leaf, millet starch are cleaned simple stage property, rubbing with beef clod, refined liquid, white wine, salt mixes evenly, pickle 12-24 hour, upset in every 2-3 hour once, is pulled beef clod out, is steamed well-done cutting in blocks, air-dry is 12-18% to moisture content, obtains biltong;
(4), by biltong put into flavor nutrition agent and infiltrate 2-4 hour, pull strand out and wear into gruel, stir with fresh fragrant meat gruel and other surplus stock tumblings, compacting, pelletizing, smoke dry fragrant, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492879.6A CN104286887A (en) | 2014-09-24 | 2014-09-24 | Spicy and hot beef granules and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410492879.6A CN104286887A (en) | 2014-09-24 | 2014-09-24 | Spicy and hot beef granules and processing method thereof |
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| CN104286887A true CN104286887A (en) | 2015-01-21 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410492879.6A Pending CN104286887A (en) | 2014-09-24 | 2014-09-24 | Spicy and hot beef granules and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595196A (en) * | 2015-12-28 | 2016-05-25 | 张祖红 | Heat clearing and antidotal beef granules and preparing method thereof |
| CN108771135A (en) * | 2018-06-19 | 2018-11-09 | 山东农业大学 | A kind of preparation method of fried crisp beef |
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| CN101828691A (en) * | 2010-05-19 | 2010-09-15 | 西南民族大学 | Nutrition-enriched cooked yak meat sauce and processing method thereof |
| CN102754813A (en) * | 2011-04-24 | 2012-10-31 | 重庆市合川区合双科技有限公司 | Preparation method of beef soybean paste |
| JP2013106607A (en) * | 2011-10-28 | 2013-06-06 | Ikeda Shokken Kk | Production method of imidazole dipeptide-containing extract |
| CN103504267A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Spicy coix seed beef powder |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
-
2014
- 2014-09-24 CN CN201410492879.6A patent/CN104286887A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828691A (en) * | 2010-05-19 | 2010-09-15 | 西南民族大学 | Nutrition-enriched cooked yak meat sauce and processing method thereof |
| CN102754813A (en) * | 2011-04-24 | 2012-10-31 | 重庆市合川区合双科技有限公司 | Preparation method of beef soybean paste |
| JP2013106607A (en) * | 2011-10-28 | 2013-06-06 | Ikeda Shokken Kk | Production method of imidazole dipeptide-containing extract |
| CN103504267A (en) * | 2013-10-17 | 2014-01-15 | 合肥康龄养生科技有限公司 | Spicy coix seed beef powder |
| CN103932211A (en) * | 2014-03-21 | 2014-07-23 | 五河童师傅食品有限公司 | Hawthorn dried beef |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595196A (en) * | 2015-12-28 | 2016-05-25 | 张祖红 | Heat clearing and antidotal beef granules and preparing method thereof |
| CN108771135A (en) * | 2018-06-19 | 2018-11-09 | 山东农业大学 | A kind of preparation method of fried crisp beef |
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Application publication date: 20150121 |