CN104824686A - Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof - Google Patents
Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof Download PDFInfo
- Publication number
- CN104824686A CN104824686A CN201510252407.8A CN201510252407A CN104824686A CN 104824686 A CN104824686 A CN 104824686A CN 201510252407 A CN201510252407 A CN 201510252407A CN 104824686 A CN104824686 A CN 104824686A
- Authority
- CN
- China
- Prior art keywords
- rabbit meat
- rabbit
- meat
- pawpaw
- stomach
- 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
- 235000015579 Alternanthera sessilis Nutrition 0.000 title claims abstract description 76
- 240000002930 Alternanthera sessilis Species 0.000 title claims abstract description 74
- 238000005516 engineering process Methods 0.000 title claims abstract description 11
- 244000189799 Asimina triloba Species 0.000 claims abstract description 27
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 27
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 27
- 210000002784 stomach Anatomy 0.000 claims abstract description 14
- 241000283973 Oryctolagus cuniculus Species 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 244000003416 Asparagus officinalis Species 0.000 claims abstract description 7
- 235000005340 Asparagus officinalis Nutrition 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 210000004185 liver Anatomy 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000002304 perfume Substances 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000007354 Coix lacryma jobi Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 210000000683 abdominal cavity Anatomy 0.000 claims description 3
- 210000000577 adipose tissue Anatomy 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 210000003503 anal sac Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000002955 isolation Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000015277 pork Nutrition 0.000 claims description 3
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000000626 ureter Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000002722 Dioscorea batatas Nutrition 0.000 abstract description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 abstract description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 240000002791 Brassica napus Species 0.000 abstract 2
- 235000011293 Brassica napus Nutrition 0.000 abstract 2
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 2
- 240000005979 Hordeum vulgare Species 0.000 abstract 2
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 1
- 229940069780 barley extract Drugs 0.000 abstract 1
- 210000001185 bone marrow Anatomy 0.000 abstract 1
- 229940104640 chinese yam extract Drugs 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 240000008025 Alternanthera ficoidea Species 0.000 description 2
- 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 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 244000077995 Coix lacryma jobi Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses stomach-invigorating appetizing instant spicy rabbit meat and a processing technology thereof, and belongs to the technical field of food processing. The stomach-invigorating appetizing instant spicy rabbit meat is mainly prepared by adopting high-quality rabbit meat, yellow rice wine, pawpaw, kelp powder, duck liver, white turnip, bone marrow, asparagus, konjak, poria cocos extract liquid, Chinese yam extract liquid and pearl barley extract liquid. The stomach-invigorating appetizing instant spicy rabbit meat is strong and harmonic in flavor, convenient to eat, delicious and free from rabbit smell; the rabbit meat is integrally spicy, has little sweet and alcohol scent and is strong and harmonic in taste; the rabbit meat is cooked with pawpaw, so that the greasiness of the rabbit meat can be effectively eliminated, and the eating taste can be guaranteed; in addition, the materials such as the kelp, white turnip and the like also have functions for invigorating the stomach and stimulating the appetite; the rabbit meat is eaten together with the Chinese yam, pearl barley and the like, so that the body health can be facilitated.
Description
Technical field
The present invention relates to food processing technology field, is more particularly the peppery rabbit meat of instant perfume (or spice) and the processing technology thereof of a kind of stomach invigorating appetizing.
Background technology
Rabbit meat belongs to the meat of high protein, low fat, few cholesterol, quality is delicate, delicious flavour, nutritious, compared with other meat, containing more carbohydrate, vitamin, lecithin in rabbit meat, and the trace element such as Ca, P, Fe and K, easily absorbed after human intake, absorptivity is up to about 85%, be conducive to the metabolism of human body skin mucous membrane, be especially applicable to coronary heart disease and edible for patients with elevated blood pressure.Therefore, rabbit meat pole is by the welcome of consumer.
In the processing of traditional rabbit meat, be carried out pickling or toasting by rabbit meat mostly, sell as cured roasting food, flavor variations is limited, and instant is also restricted.This technique then specializes in a kind of rabbit meat of instant bagged, by peppery for the perfume (or spice) in traditional cooking taste rabbit meat, utilizes modern food Storage technology, makes and namely opens instant and Rabbit meat products that is unique flavor.At present, like product commercially kind is few, and it is all different in local flavor, mouthfeel and technique to study the technique and like product that draw in this experiment, has sizable market potential.
Summary of the invention
The object of the invention is to make up the deficiencies in the prior art, the peppery rabbit meat of the instant perfume (or spice) providing a kind of stomach invigorating to whet the appetite and processing technology thereof.
The object of the invention is to be achieved through the following technical solutions:
The peppery rabbit meat of instant perfume (or spice) of stomach invigorating appetizing, is characterized in that: be made up of following raw material: high-quality meat rabbit 250-280, pawpaw 220-250, yellow rice wine 4-6, auxiliary material 30-40, Kelp Powder 8-10, duck liver 6-8, ternip 8-10, marrow 6-8, asparagus 6-8, konjaku 6-8, Poria cocos extract 3-4, mountain, Huaihe River extract 3-4, seed of Jobs tears extracted liquid 4-5.
The peppery rabbit meat of instant perfume (or spice) of described a kind of stomach invigorating appetizing, is characterized in that: described auxiliary material is: chilli 3-5, anistree 4-5, monosodium glutamate 1-2, fennel powder 3-5, green onion 6-8, ginger 6-8, garlic 4-6, Chinese prickly ash 2-3, sugared 1-2, salt 2-4.
An instant perfume (or spice) peppery rabbit meat processing technology for stomach invigorating appetizing, be made up of following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 2 ~ 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 5 ~ 10 DEG C.
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell.
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 15-18 minute at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup.
(5) boiling Titian: be placed on food steamer by rabbit meat pawpaw cup, adds Kelp Powder, duck liver, ternip, marrow, asparagus, konjaku, Poria cocos extract, mountain, Huaihe River extract, seed of Jobs tears extracted liquid, and then big fire is steamed after 15 minutes and taken out.
(6) vacuum packaging and sterilization: pack after 40 ~ 50 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
The invention has the advantages that: the strong coordination of instant perfume (or spice) of the present invention peppery rabbit meat-like flavor, convenient and instant, tasty, without rabbit fishy smell, rabbit meat entirety is fragrant pungent, slightly Hui Tian and aroma, the dense coordination of mouthfeel, coordinate pawpaw to boil together, can effectively remove the greasy of rabbit meat, ensure edible mouthfeel; In addition, the material such as sea-tangle, ternip also has the effect of stomach invigorating appetizing, coordinate Chinese medicine Chinese yam rhizome, the seed of Job's tears etc. together edible contribute to healthy.
Detailed description of the invention
The peppery rabbit meat of instant perfume (or spice) of stomach invigorating appetizing, is characterized in that: be made up of following weight portion (kg) raw material: high-quality meat rabbit 280, pawpaw 250, yellow rice wine 6, auxiliary material 40, Kelp Powder 10, duck liver 8, ternip 10, marrow 8, asparagus 8, konjaku 7, Poria cocos extract 4, mountain, Huaihe River extract 3, seed of Jobs tears extracted liquid 5.
The peppery rabbit meat of instant perfume (or spice) of described a kind of stomach invigorating appetizing, is characterized in that: described auxiliary material is: chilli 4, anise 5, monosodium glutamate 1, fennel powder 4, green onion 7, ginger 7, garlic 5, Chinese prickly ash 2, sugar 1, salt 4.
An instant perfume (or spice) peppery rabbit meat processing technology for stomach invigorating appetizing, be made up of following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 6 DEG C.
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell.
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 18 minutes at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup.
(5) boiling Titian: be placed on food steamer by rabbit meat pawpaw cup, adds Kelp Powder, duck liver, ternip, marrow, asparagus, konjaku, Poria cocos extract, mountain, Huaihe River extract, seed of Jobs tears extracted liquid, and then big fire is steamed after 15 minutes and taken out.
(6) vacuum packaging and sterilization: pack after 40 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
Claims (3)
1. the peppery rabbit meat of instant perfume (or spice) of stomach invigorating appetizing, is characterized in that: be made up of following raw material: high-quality meat rabbit 250-280, pawpaw 220-250, yellow rice wine 4-6, auxiliary material 30-40, Kelp Powder 8-10, duck liver 6-8, ternip 8-10, marrow 6-8, asparagus 6-8, konjaku 6-8, Poria cocos extract 3-4, mountain, Huaihe River extract 3-4, seed of Jobs tears extracted liquid 4-5.
2. the peppery rabbit meat of instant perfume (or spice) of a kind of stomach invigorating appetizing according to claim 1, is characterized in that: described auxiliary material is: chilli 3-5, anistree 4-5, monosodium glutamate 1-2, fennel powder 3-5, green onion 6-8, ginger 6-8, garlic 4-6, Chinese prickly ash 2-3, sugared 1-2, salt 2-4.
3. the instant perfume (or spice) peppery rabbit meat processing technology of a kind of stomach invigorating appetizing according to claim 1, is characterized in that: comprise the following steps:
(1) selection of raw material and process: be chosen to cold cuts rabbit, remove fur and internal organ, with clear water, rabbit meat is cleaned up, remove body fat and blood stains, extract the ureter of abdominal cavity inner chamber and 2 anal glands at pork rump position, to reduce fishy smell, by the bulk after running water rabbit meat, rabbit meat being cut into 2 ~ 3 cm sizes;
(2) pickle: due to the same flesh of fish of rabbit meat, there is special rabbit fishy smell, so water unnecessary on rabbit meat need be drained, add 4% salt and 2% yellow rice wine mixing after be sprinkled upon on rabbit meat, abundant stirring, make it mix with rabbit meat, then put into refrigerator curing preservation 12 h, preservation temperature is 5 ~ 10 DEG C;
(3) embathe: taken out by the rabbit meat pickled, put into clear water rinsing 2 times, wash away the unnecessary wine of rabbit meat surface and salt, then soak rabbit meat 15 min with enough clear water, rear running water, until rabbit meat does not have fishy smell and peculiar smell;
(4) baking and shaping: pawpaw is cut away half, removes a small amount of pawpaw meat after removing seed, after cleaning pawpaw cup is for subsequent use, rabbit meat after embathing is put into baking box, add auxiliary material, baking 15-18 minute at 180 DEG C, put into pawpaw cup after taking-up and obtain rabbit meat pawpaw cup;
(5) boiling Titian: be placed on food steamer by rabbit meat pawpaw cup, adds Kelp Powder, duck liver, ternip, marrow, asparagus, konjaku, Poria cocos extract, mountain, Huaihe River extract, seed of Jobs tears extracted liquid, and then big fire is steamed after 15 minutes and taken out;
(6) vacuum packaging and sterilization: pack after 40 ~ 50 DEG C of being dried in the air by the rabbit meat pawpaw cup after Titian, uses transparent isolation type retort pouch or aluminium foil to completely cut off retort pouch, use vacuum bag sealer vacuum seal; Packaged product is placed in high-pressure steam sterilizing pan sterilizing, and vapor (steam) temperature is 110 DEG C, and constant temperature sterilization time is 10 min, is cooled to room temperature and takes out, be finished product after sterilizing.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510252407.8A CN104824686A (en) | 2015-05-19 | 2015-05-19 | Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510252407.8A CN104824686A (en) | 2015-05-19 | 2015-05-19 | Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104824686A true CN104824686A (en) | 2015-08-12 |
Family
ID=53803207
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510252407.8A Pending CN104824686A (en) | 2015-05-19 | 2015-05-19 | Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104824686A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114404462A (en) * | 2022-03-01 | 2022-04-29 | 深圳海创生物科技有限公司 | Composition and application thereof in preparation of medicine with effect of treating gastric injury and/or gastric ulcer |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1369224A (en) * | 2001-02-14 | 2002-09-18 | 南昌美佳实业有限公司 | Method for cooking pressed salted duck |
CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
-
2015
- 2015-05-19 CN CN201510252407.8A patent/CN104824686A/en active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1369224A (en) * | 2001-02-14 | 2002-09-18 | 南昌美佳实业有限公司 | Method for cooking pressed salted duck |
CN1533701A (en) * | 2003-03-28 | 2004-10-06 | 戚海波 | Eaible beautifying and skin protection milk powder liquid state milk specially prepared concentrated milk |
CN102008087A (en) * | 2010-11-20 | 2011-04-13 | 曹征贵 | Method for producing instant spicy rabbit meat food |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN114404462A (en) * | 2022-03-01 | 2022-04-29 | 深圳海创生物科技有限公司 | Composition and application thereof in preparation of medicine with effect of treating gastric injury and/or gastric ulcer |
CN114404462B (en) * | 2022-03-01 | 2023-04-07 | 深圳海创生物科技有限公司 | Composition and application thereof in preparation of medicine for treating gastric injury and/or gastric ulcer |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103549511A (en) | Method for processing canned mantis shrimps | |
CN105124639A (en) | Processing method of quail eggs | |
CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
CN103783553A (en) | Processing technology of spiced chicken | |
CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
CN106819892A (en) | A kind of quick-freezing pork volume | |
CN105077353A (en) | Spicy quail eggs | |
KR101591449B1 (en) | Method of manufacturing dried radish greens SUNDAE and the SUNDAE thereof | |
CN104336649A (en) | Production method of severed duck leisure food | |
CN104824699A (en) | Health and beauty instant spicy rabbit meat and processing technology thereof | |
CN108902859A (en) | A kind of preparation process that Cantonese stews | |
KR20170070366A (en) | Natural curing solution, and method for processing raw meats using same | |
CN103211237B (en) | Fat-reducing and pressure reducing spiced duck and processing method thereof | |
CN105410886A (en) | Processing method of flavored black fungus shreds in flexible package | |
CN107223899A (en) | A kind of Guangdong taste Spicy Salted Duck | |
CN101731649A (en) | Braised whole chicken and manufacturing method thereof | |
CN103798837B (en) | The preparation method that leisure duck's egg is dry | |
CN104905286A (en) | Beauty-maintaining and young-keeping instant spicy and hot rabbit meat and processing technology thereof | |
CN104921151A (en) | Kidney tonifying instant fragrant and hot rabbit meat and processing technology thereof | |
CN104905284A (en) | Ready-to-eat spicy rabbit meat contributing to digestion and processing technology of ready-to-eat spicy rabbit meat | |
CN104905287A (en) | Heat and toxin clearing instant fragrant and spicy rabbit meat and processing technology thereof | |
CN104824686A (en) | Stomach-invigorating appetizing instant spicy rabbit meat and processing technology thereof | |
CN107319373A (en) | A kind of Hunan taste Spicy Salted Duck | |
CN104905285A (en) | Ready-to-eat spicy rabbit meat rich in vitamins, and processing technology of ready-to-eat spicy rabbit meat | |
CN104824685A (en) | Instant spicy rabbit meat and processing technology thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
EXSB | Decision made by sipo to initiate substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |
|
RJ01 | Rejection of invention patent application after publication |