CN104305324A - Red baked honey beef jerky and processing method thereof - Google Patents
Red baked honey beef jerky and processing method thereof Download PDFInfo
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- CN104305324A CN104305324A CN201410496828.0A CN201410496828A CN104305324A CN 104305324 A CN104305324 A CN 104305324A CN 201410496828 A CN201410496828 A CN 201410496828A CN 104305324 A CN104305324 A CN 104305324A
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- 235000012907 honey Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 240000008086 Echinocereus enneacanthus Species 0.000 claims abstract description 7
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- 235000009508 confectionery Nutrition 0.000 claims abstract description 5
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
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- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 10
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- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
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- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
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- 238000003756 stirring Methods 0.000 claims description 6
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- 240000001910 Momordica cochinchinensis Species 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
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- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
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- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
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- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 3
- 229940078795 lactoferrin Drugs 0.000 claims description 3
- 235000021242 lactoferrin Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
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- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses red baked honey beef jerky and a processing method thereof. The red baked honey beef jerky comprises, by weight, 300-350 parts of beef, 20-30 parts of pigskin, 20-30 parts of pitaya pericarp, 15-20 parts of sea-buckthorn, 2-3 parts of lichee seed, 1-2 parts of honeysuckle flower, 2-3 parts of perilla stem, 1-2 parts of phoenix tree flower, 2-3 parts of sophora viciifolia, 2-3 parts of mung bean shell, 15-30 parts of Taigan, 2-4 parts of red yeast rice powder, 30-50 parts of honey, 20-30 parts of rock sugar powder, 15-30 parts of haw sauce, 10-12 parts of rice wine, 8-12 parts of olive oil, 8-15 parts of table salt and 8-12 parts of a food additive. The red baked honey beef jerky has a red and uniform color and a delicious, crisp, sweet and chewy taste, is convenient for carrying and eating, can be simply and easily processes and has a unique local flavor. Through synergism of a plurality of food materials and traditional Chinese medicine beneficial components, the red baked honey beef jerky is rich in nutrients, has a high health value, has effects of clearing heat and removing toxins, and helping digestion and promoting appetite and is suitable for various people.
Description
Technical field
The present invention relates to and a kind of redly bring up honeydew dried beef and processing method thereof, belong to food processing technology field.
Background technology
In recent years, along with nutrition, hygienic development, market demand is safer, convenient, nutrition and distinctive dry meat products, and people it is also proposed higher requirement consumer to meat products and are no longer confined to common mouthfeel and meat for the requirement of meat products.
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.The invention provides a kind of convenient and swift, taste enriches, the leisure flavor meat goods of nutrition and health care, has wide market prospects.
Summary of the invention
The object of the present invention is to provide and a kind of redly bring up honeydew dried beef and processing method thereof.
The technical solution used in the present invention is as follows:
One is red brings up honeydew dried beef, is made up of the raw material of following weight parts:
Beef 300-350, pigskin 20-30, pitaya peel 20-30, sea-buckthorn 15-20, semen litchi 2-3, honeysuckle 1-2, Caulis Perillae 2-3, phoenix tree flower 1-2, Sophora viciifolia 2-3, mung bean shell 2-3, tongue do 15-30, Hongqu powder (red colouring agent) 2-4, honey 30-50, candy sugar powder 20-30, haw pulp 15-30, rice wine 10-12, olive oil 8-12, salt 8-15, food additives 8-12;
Described food additives are made up of the raw material of following weight parts: wire-drawing protein 80-100, dry ant powder 1-2, lactoferrin 3-5, mud snail polypeptide 2-3, balsam pear powder 10-15, bamboo rice 5-8, leek 15-25, barley young leaf 10-15, sweet potato tender leaf 10-15, undaria pinnitafida 10-15, wild cabbage tender leaf 10-15, matcha powder 8-12, coix seed oil 5-8, chrysanthemum wine are appropriate;
Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 1-2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, add leek 0.5-1 chrysanthemum wine doubly and rub and admix the real sealing and standing 7-10 days of tank pressure, strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 80-120 order, to obtain final product.
Described red processing method of bringing up honeydew dried beef, comprises the following steps:
(1), by semen litchi, honeysuckle, Caulis Perillae, phoenix tree flower, Sophora viciifolia, mung bean shell be ground into particle, add 8-10 times of soak by water, filter and remove residue, filtrate is heated concentrated again, obtains concentrate;
(2), by pigskin unhairing scrape wash clean, add water boiling 20-40 minute, pulls degrease out, cut into silk, send out with clean removal of impurities pitaya peel, sea-buckthorn, bubble that tongue is dry puts into soy bean milk making machine in the lump, add 2-3 times of water, make pulping, boil to dense thick after be cooled to glue, obtain fruits and vegetables pigskin and freeze;
(3), beef is cleaned removal of impurities and be stranding into gruel, add concentrate, fruits and vegetables pigskin freezes and other surplus stock tumblings beyond honey stir, 20-40 minute is left standstill at 0-10 DEG C of overlay film, roll and be pressed into 0.5-1 cm thick thin slice, one deck honey is evenly brushed on two sides, puts into the baking tray containing appropriate vegetable oil, put into baking box, at 180-200 DEG C, repeatedly stir dried beef slices to delicious and crisp, take out and cut into block.
Compared with prior art, advantage of the present invention is:
The present invention is red brings up honeydew dried beef, color and luster is evenly ruddy, the sweet Chewy of crisp taste, carries, edible all convenient, and processing method is simple, unique flavor, interpolation various food and Chinese medicine beneficiating ingredient act synergistically, and nutritious, health value is high, there is effect that is clearing heat and detoxicating, digesting and appetizing, be applicable to various crowd and eat.
Detailed description of the invention
One is red brings up honeydew dried beef, is made up of the raw material of following weight (gram):
Beef 350, pigskin 30, pitaya peel 30, sea-buckthorn 20, semen litchi 3, honeysuckle 2, Caulis Perillae 3, phoenix tree flower 2, Sophora viciifolia 3, mung bean shell 3, tongue are dry 30, Hongqu powder (red colouring agent) 4, honey 50, candy sugar powder 30, haw pulp 30, rice wine 12, olive oil 12, salt 15, food additives 12;
Described food additives are made up of the raw material of following weight (gram): wire-drawing protein 100, dry ant powder 2, lactoferrin 5, mud snail polypeptide 2, balsam pear powder 15, bamboo rice 8, leek 25, barley young leaf 15, sweet potato tender leaf 15, undaria pinnitafida 15, wild cabbage tender leaf 15, matcha powder 12, coix seed oil 8, chrysanthemum wine are appropriate;
Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, the chrysanthemum wine adding leek 1 times is rubbed and is admixed the real sealing and standing of tank pressure 10 days, and strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 120 orders, to obtain final product.
Described red processing method of bringing up honeydew dried beef, comprises the following steps:
(1), by semen litchi, honeysuckle, Caulis Perillae, phoenix tree flower, Sophora viciifolia, mung bean shell be ground into particle, add 10 times of soak by water, filter and remove residue, filtrate is heated concentrated again, obtains concentrate;
(2), by pigskin unhairing scrape wash clean, add water boiling 40 minutes, pulls degrease out, cut into silk, send out with clean removal of impurities pitaya peel, sea-buckthorn, bubble that tongue is dry puts into soy bean milk making machine in the lump, add 3 times of water, make pulping, boil to dense thick after be cooled to glue, obtain fruits and vegetables pigskin and freeze;
(3), beef is cleaned removal of impurities and be stranding into gruel, add concentrate, fruits and vegetables pigskin freezes and other surplus stock tumblings beyond honey stir, 40 minutes are left standstill at 10 DEG C of overlay films, roll and be pressed into 1 cm thick thin slice, one deck honey is evenly brushed on two sides, puts into the baking tray containing appropriate vegetable oil, put into baking box, at 200 DEG C, repeatedly stir dried beef slices to delicious and crisp, take out and cut into block.
Claims (2)
1. redly bring up a honeydew dried beef, it is characterized in that being made up of the raw material of following weight parts:
Beef 300-350, pigskin 20-30, pitaya peel 20-30, sea-buckthorn 15-20, semen litchi 2-3, honeysuckle 1-2, Caulis Perillae 2-3, phoenix tree flower 1-2, Sophora viciifolia 2-3, mung bean shell 2-3, tongue do 15-30, Hongqu powder (red colouring agent) 2-4, honey 30-50, candy sugar powder 20-30, haw pulp 15-30, rice wine 10-12, olive oil 8-12, salt 8-15, food additives 8-12;
Described food additives are made up of the raw material of following weight parts: wire-drawing protein 80-100, dry ant powder 1-2, lactoferrin 3-5, mud snail polypeptide 2-3, balsam pear powder 10-15, bamboo rice 5-8, leek 15-25, barley young leaf 10-15, sweet potato tender leaf 10-15, undaria pinnitafida 10-15, wild cabbage tender leaf 10-15, matcha powder 8-12, coix seed oil 5-8, chrysanthemum wine are appropriate;
Described food additives preparation method be: a, fresh barley young leaf, sweet potato tender leaf, undaria pinnitafida, wild cabbage tender leaf are rinsed well, add 1-2 times of water and make pulping, obtain blue or green juice, boil to ripe perfume (or spice), freeze-drying is pulverized, and obtains green juice powder; B, to be cleaned by leek and drain, add leek 0.5-1 chrysanthemum wine doubly and rub and admix the real sealing and standing 7-10 days of tank pressure, strand wears into slurry, obtains leek sauce; C, leek sauce, green juice powder and other surplus stocks to be stirred, extruding, expanded after, it is dry fragrant to put into roasting fragrant baking, then is crushed to 80-120 order, to obtain final product.
2. a red processing method of bringing up honeydew dried beef as claimed in claim 1, is characterized in that comprising the following steps:
(1), by semen litchi, honeysuckle, Caulis Perillae, phoenix tree flower, Sophora viciifolia, mung bean shell be ground into particle, add 8-10 times of soak by water, filter and remove residue, filtrate is heated concentrated again, obtains concentrate;
(2), by pigskin unhairing scrape wash clean, add water boiling 20-40 minute, pulls degrease out, cut into silk, send out with clean removal of impurities pitaya peel, sea-buckthorn, bubble that tongue is dry puts into soy bean milk making machine in the lump, add 2-3 times of water, make pulping, boil to dense thick after be cooled to glue, obtain fruits and vegetables pigskin and freeze;
(3), beef is cleaned removal of impurities and be stranding into gruel, add concentrate, fruits and vegetables pigskin freezes and other surplus stock tumblings beyond honey stir, 20-40 minute is left standstill at 0-10 DEG C of overlay film, roll and be pressed into 0.5-1 cm thick thin slice, one deck honey is evenly brushed on two sides, puts into the baking tray containing appropriate vegetable oil, put into baking box, at 180-200 DEG C, repeatedly stir dried beef slices to delicious and crisp, take out and cut into block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496828.0A CN104305324A (en) | 2014-09-25 | 2014-09-25 | Red baked honey beef jerky and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496828.0A CN104305324A (en) | 2014-09-25 | 2014-09-25 | Red baked honey beef jerky and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305324A true CN104305324A (en) | 2015-01-28 |
Family
ID=52360759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410496828.0A Pending CN104305324A (en) | 2014-09-25 | 2014-09-25 | Red baked honey beef jerky and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305324A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410719A (en) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | Dried beef with grapefruit peel flavor and preparation method thereof |
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| JP2019142976A (en) * | 2019-06-04 | 2019-08-29 | 株式会社東洋新薬 | Immunostimulator |
-
2014
- 2014-09-25 CN CN201410496828.0A patent/CN104305324A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410719A (en) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | Dried beef with grapefruit peel flavor and preparation method thereof |
| CN105533462A (en) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | Highland barley flavored beef jerky with barley fragrance and preparation method of highland barley flavored beef jerky |
| CN105558845A (en) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | Fructus clausena lansium-flavor beef jerk and preparation method thereof |
| JP2019142976A (en) * | 2019-06-04 | 2019-08-29 | 株式会社東洋新薬 | Immunostimulator |
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Application publication date: 20150128 |