CN104286908A - Production method for salting selenium-rich pig legs - Google Patents
Production method for salting selenium-rich pig legs Download PDFInfo
- Publication number
- CN104286908A CN104286908A CN201410564907.0A CN201410564907A CN104286908A CN 104286908 A CN104286908 A CN 104286908A CN 201410564907 A CN201410564907 A CN 201410564907A CN 104286908 A CN104286908 A CN 104286908A
- Authority
- CN
- China
- Prior art keywords
- pig
- back leg
- rear legs
- pig back
- legs
- 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
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 12
- 239000011669 selenium Substances 0.000 title claims abstract description 12
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 12
- 238000009938 salting Methods 0.000 title abstract description 8
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000009423 ventilation Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000003921 oil Substances 0.000 claims abstract description 4
- 235000019198 oils Nutrition 0.000 claims abstract description 4
- 239000012266 salt solution Substances 0.000 claims description 9
- 235000014101 wine Nutrition 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 244000050510 Cunninghamia lanceolata Species 0.000 claims description 3
- 241000221696 Sclerotinia sclerotiorum Species 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007596 consolidation process Methods 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 2
- 238000005406 washing Methods 0.000 abstract 3
- 239000011248 coating agent Substances 0.000 abstract 2
- 238000000576 coating method Methods 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000007493 shaping process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000012153 distilled water Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000019542 Cured Meats Nutrition 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 238000004659 sterilization and disinfection 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a production method for salting selenium-rich pig legs. The production method comprises the following steps in sequence: washing legs and removing pig hair; shaping, namely cutting a plurality of grooves in the pig rear legs; soaking and cooling, namely soaking the pig rear legs in rhizoma polygonati liquor for 30-45 minutes; salting, namely scattering a layer of zinc selenium salt on the surfaces and in the grooves of the pig rear legs, compacting and stacking the pig rear legs and salting the pig rear legs for one month; washing the legs, namely washing the pig rear legs, and drying the pig rear legs in the sun until the pig rear legs are dry and hard; hanging and fermenating, namely brewing zinc selenium salt water by zinc selenium salt, coating the pig rear legs with the zinc selenium salt water, hanging the pig rear legs in a fermentation chamber to ferment the pig rear legs while maintaining the ventilation state of the fermentation chamber, fermenting the pig rear legs for one month, then fumigating the pig rear legs, maintaining the ventilation state of the fermentation chamber again until white mildew is formed on the external surfaces of the pig rear legs; and coating the pig rear legs with oil, namely wiping the pig rear legs by sesame oil. Compared with the prior art, the selenium-rich pig legs produced by the method are savoury and mellow in taste; the production method is short in salting time, is capable of performing standard operation and is suitable for industrial operation.
Description
Technical field
The present invention relates to foods processing technique, particularly a kind of production method of pickling rich selenium pig's feet.
Background technology
Ham is the Cured meat that people like, has the fragrance of its uniqueness, is also the butcher's meat product having market value in pork curing food most; Production method is unique and complicated, and very high to material requirements, the pig back leg that pure grain must be selected to feed is pickled; Cured ham, must when killing year pig annual winter, fresh pig back leg is dried in the air 12 ~ 24 hours, then on pig back leg, sprinkle zinc selenium salt equably with hand, Bian Sabian rubs with the hands, allows pig back leg fully absorb zinc selenium salt, finally again pig back leg is placed in wooden cylinder or large iron pan, cover lid, salts down 15 ~ 20 days, then with rope hanging more than shady and cool, ventilation half a year;
In existing technology, application number is " a kind of preparation method of blue petard leg " of 201210275589.7, mainly also has the following disadvantages: 1, taste is not good enough, lacks the distinctive fragrance of ham; 2, salting period is long, easily occurs the problem of fat oxidation, thus have impact on the Storing quality of ham.
Summary of the invention
Technical problem to be solved by this invention be to provide a kind of aromatic taste, salting period short, can standard operation, adapt to the production method of pickling rich selenium pig's feet of industrialization operation.
The technical scheme that the present invention solves the problems of the technologies described above is as follows:
Pickle a production method for rich selenium pig's feet, comprise the step of following order:
(1) leg unhairing is washed: select Luchuan pig back leg, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), and make groove depth to pig bone;
(3) bubble cooling is invaded: the pig back leg of step (2) is put into sealwort wine and soak 30 ~ 45 minutes, then taken out, cool cold placement 18 ~ 20 hours;
(4) pickle: one deck zinc selenium salt will be spread in the appearance of the pig back leg of step (3) and groove, and rub, food zinc selenium salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg after step (4) is pickled clean, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with zinc selenium salt brewed zinc selenium salt solution, the pig back leg of step (5) is coated zinc selenium salt solution again, and rubs, zinc selenium salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 22 ~ 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, sootiness after 24 hours, then keeps fermenting cellar ventilation state, keep temperature 26 ~ 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 60 ~ 65% two months;
(7) oil: by the pig back leg wiped clean of sesame oil by step (6).
Further scheme, described step (2) is cut groove helical form and is looped around on pig back leg.
Further scheme, the alcoholic strength of the sealwort wine of described step (3) is more than 50 DEG C.
Further scheme, the sootiness mode of described step (6) adopts the sootiness of Chinese fir wood chip.
The invention has the beneficial effects as follows:
The cutting groove of step (2) can accelerate the infiltration of zinc selenium salt and the air-dry of moisture, makes health-care ham form speed fast;
Pig back leg after step (3) sealwort wine is brewed can infiltrate alcohol, can disinfection, can promote again the taste of ham, make the better sweet-smelling of the taste of ham;
Pig back leg after pickling carries out air-dry by step (5), and the moisture in pig back leg is left, and the zinc selenium salinity of later step more easily absorbs, and shortens the fabrication cycle of ham;
The equal controllable of step (6) temperature and humidity, makes pig back leg fermentation energy standard operation, adapts to industrialization operation, and then can promote the output of ham;
Step (7) sesame oil wiping surface of ham, not only outward appearance is good to make ham, the more important thing is, vegetable oil effectively can be stopped extraneous miscellaneous bacteria and keep local flavor;
Aromatic taste of the present invention, salting period are short, energy standard operation, adapt to industrialization operation.
Detailed description of the invention
Embodiment:
Pickle a production method for rich selenium pig's feet, start Production Time in the winter time; Temperature at 2 ~ 6 DEG C, will comprise the step of following order:
(1) wash leg unhairing: select Luchuan pig, after slaughtering, get pig back leg, select 3000 kilograms of pig back legs, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), multiple groove helical form of cutting is looped around on pig back leg, and makes groove depth to pig bone, firmly extrudes the watery blood of the inside;
(3) bubble cooling is invaded: the pig back leg of step (2) is put into sealwort wine and soak 45 minutes, then taken out, cool cold placement 19 hours, sealwort wine can select rice wine, and the alcoholic strength of sealwort wine is more than 50 DEG C;
(4) pickle: will evenly spread one deck zinc selenium salt in the appearance of the pig back leg of step (3) and groove, and rub, food zinc selenium salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg distilled water after step (4) being pickled is cleaned, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with zinc selenium salt brewed zinc selenium salt solution, the distilled water that zinc selenium salt puts into 70 degree is dissolved, the pig back leg of step (5) is coated a zinc selenium salt solution again, and rub, zinc selenium salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, adopt the sootiness of Chinese fir wood chip, sootiness is after 24 hours, keep fermenting cellar ventilation state again, keep temperature 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 65% two month,
(7) oil: by the pig back leg wiped clean of sesame oil by step (6).
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (4)
1. pickle a production method for rich selenium pig's feet, it is characterized in that the step comprising following order:
(1) leg unhairing is washed: select Luchuan pig back leg, and clean, unhairing, remove pig's feet;
(2) repair type: carried out cutting multiple groove by the pig back leg of step (1), and make groove depth to pig bone;
(3) bubble cooling is invaded: the pig back leg of step (2) is put into sealwort wine and soak 30 ~ 45 minutes, then taken out, cool cold placement 18 ~ 20 hours;
(4) pickle: one deck zinc selenium salt will be spread in the appearance of the pig back leg of step (3) and groove, and rub, food zinc selenium salt is bonded on pig back leg completely, and by stacking for pig back leg consolidation, and pig back leg is pickled one month;
(5) wash leg: the pig back leg after step (4) is pickled clean, and pig back leg is placed on dry to pig back leg under the sun stiff;
(6) fermentation is hung on: with zinc selenium salt brewed zinc selenium salt solution, the pig back leg of step (5) is coated zinc selenium salt solution again, and rubs, zinc selenium salt solution is absorbed by pig back leg, ferment in upper extension to fermenting cellar, and keep fermenting cellar ventilation state, keep temperature 22 ~ 24 DEG C, humidity keeps 50 ~ 55%, and carry out sootiness after fermenting one month, sootiness after 24 hours, then keeps fermenting cellar ventilation state, keep temperature 26 ~ 29 DEG C, humidity keeps turning white mould to pig back leg appearance in 60 ~ 65% two months;
(7) oil: by the pig back leg wiped clean of sesame oil by step (6).
2. a kind of production method of pickling rich selenium pig's feet according to claim 1, is characterized in that: described step (2) is cut groove helical form and is looped around on pig back leg.
3. a kind of production method of pickling rich selenium pig's feet according to claim 1, is characterized in that: the alcoholic strength of the sealwort wine of described step (3) is more than 50 DEG C.
4. a kind of production method of pickling rich selenium pig's feet according to claim 1, is characterized in that: the sootiness mode of described step (6) adopts the sootiness of Chinese fir wood chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564907.0A CN104286908A (en) | 2014-10-22 | 2014-10-22 | Production method for salting selenium-rich pig legs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410564907.0A CN104286908A (en) | 2014-10-22 | 2014-10-22 | Production method for salting selenium-rich pig legs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286908A true CN104286908A (en) | 2015-01-21 |
Family
ID=52307077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410564907.0A Pending CN104286908A (en) | 2014-10-22 | 2014-10-22 | Production method for salting selenium-rich pig legs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286908A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249285A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making selenium-rich pig ham |
| CN106213237A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of skin care sootiness Ungula Sus domestica |
| CN106333257A (en) * | 2015-07-01 | 2017-01-18 | 梁春林 | Production method of pickled chromium-rich pig feet |
| CN106690080A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Method for making ham by using chromium-rich yolk oil |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164356A (en) * | 1997-04-03 | 1997-11-12 | 山东省莒南春园食品有限公司肉制品厂 | Method for producing round ham sausage |
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102028233A (en) * | 2010-11-15 | 2011-04-27 | 云南楚雄彝山工贸有限公司 | Ham processing method |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
| CN102919875A (en) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | Making process of ham |
| CN102972791A (en) * | 2012-12-11 | 2013-03-20 | 开原大众肉类加工有限公司 | Ham and production method thereof |
| CN103110094A (en) * | 2011-11-16 | 2013-05-22 | 谢冰艳 | Ham preparation method |
| CN103503968A (en) * | 2012-06-28 | 2014-01-15 | 盘县恒泰火腿加工厂 | Production method of ham |
| CN103750348A (en) * | 2014-01-08 | 2014-04-30 | 会泽天伟火腿有限公司 | Processing method of low-salt ham |
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN103829261A (en) * | 2012-11-28 | 2014-06-04 | 怒江新顺生态食品有限公司 | Processing and making technology of Laowo ham |
| CN104172220A (en) * | 2014-07-25 | 2014-12-03 | 湖南农业大学 | Preparation method of Chinese smoked sausage |
| CN105249285A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making selenium-rich pig ham |
-
2014
- 2014-10-22 CN CN201410564907.0A patent/CN104286908A/en active Pending
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164356A (en) * | 1997-04-03 | 1997-11-12 | 山东省莒南春园食品有限公司肉制品厂 | Method for producing round ham sausage |
| CN1406519A (en) * | 2001-08-23 | 2003-04-02 | 丽江玉元食品有限公司 | Production of ham |
| CN101828724A (en) * | 2010-04-16 | 2010-09-15 | 浙江帕尔玛食品有限公司 | Process for making ham |
| CN102028233A (en) * | 2010-11-15 | 2011-04-27 | 云南楚雄彝山工贸有限公司 | Ham processing method |
| CN102379428A (en) * | 2010-12-16 | 2012-03-21 | 会泽天伟火腿有限公司 | Low salt ham curing method |
| CN103110094A (en) * | 2011-11-16 | 2013-05-22 | 谢冰艳 | Ham preparation method |
| CN103503968A (en) * | 2012-06-28 | 2014-01-15 | 盘县恒泰火腿加工厂 | Production method of ham |
| CN102823876A (en) * | 2012-08-04 | 2012-12-19 | 黄山市徽宁食品有限公司 | Making method for Lianhua ham |
| CN102919875A (en) * | 2012-10-24 | 2013-02-13 | 金华金贸火腿有限公司 | Making process of ham |
| CN103829261A (en) * | 2012-11-28 | 2014-06-04 | 怒江新顺生态食品有限公司 | Processing and making technology of Laowo ham |
| CN102972791A (en) * | 2012-12-11 | 2013-03-20 | 开原大众肉类加工有限公司 | Ham and production method thereof |
| CN103750348A (en) * | 2014-01-08 | 2014-04-30 | 会泽天伟火腿有限公司 | Processing method of low-salt ham |
| CN103798811A (en) * | 2014-02-18 | 2014-05-21 | 申晓耕 | Pickling method of flavor ham |
| CN104172220A (en) * | 2014-07-25 | 2014-12-03 | 湖南农业大学 | Preparation method of Chinese smoked sausage |
| CN105249285A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making selenium-rich pig ham |
Non-Patent Citations (4)
| Title |
|---|
| 刘俊利: "西式盐水火腿工艺与产品质量浅析", 《肉品卫生》 * |
| 杨文法: "云南火腿腌制技术", 《农产品加工》 * |
| 胡炳初: "益阳火腿的制作", 《湖南农业》 * |
| 韩素芹: "火腿的制作工艺", 《农家科技》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106333257A (en) * | 2015-07-01 | 2017-01-18 | 梁春林 | Production method of pickled chromium-rich pig feet |
| CN105249285A (en) * | 2015-10-09 | 2016-01-20 | 庞秀容 | Method for making selenium-rich pig ham |
| CN106690080A (en) * | 2015-11-14 | 2017-05-24 | 张虎 | Method for making ham by using chromium-rich yolk oil |
| CN106213237A (en) * | 2016-07-28 | 2016-12-14 | 阜阳市阜濛食品有限公司 | A kind of skin care sootiness Ungula Sus domestica |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103503973B (en) | Low-salt preserved fish and preparation method thereof | |
| CN106722225A (en) | A kind of production technology of low salt preserved ham | |
| CN105105207A (en) | Instant cold sour fish and preparation method thereof | |
| CN103054062A (en) | Processing method for fragrant marinated chicken claw | |
| CN104172220B (en) | A kind of preparation method of sootiness Chinese ham | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN105433265A (en) | Sour and hot instant preserved meat and preparation method thereof | |
| CN105394596A (en) | Fermented preserved meat and preparation method thereof | |
| CN104286908A (en) | Production method for salting selenium-rich pig legs | |
| CN103445221B (en) | Dried salted marine eel treatment process | |
| CN105410797A (en) | Making method of acid pickled peppers | |
| CN103907965B (en) | The preparation method of a kind of local flavor mandarin fish | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN105029472A (en) | Cooking method of preserved whole Bama miniature pig | |
| CN104305245A (en) | Making method of Luchuan pig ham | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN105146548A (en) | Fragrant pig ham processing technology | |
| CN110537681A (en) | method for making preserved meat | |
| CN105029462A (en) | Processing method of edible preserved meat | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| CN116172168A (en) | Fresh meat pickling process, hot pot-flavored bud pickled meat prefabricated vegetable and processing process thereof | |
| CN105249285A (en) | Method for making selenium-rich pig ham | |
| CN106690080A (en) | Method for making ham by using chromium-rich yolk oil | |
| CN114041573A (en) | Processing method of smoked meat with small navel orange flavor | |
| CN106722567A (en) | One kind pickles root-mustard method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |
|
| WD01 | Invention patent application deemed withdrawn after publication |