CN105029454A - Preparation method of minty sliced dried beef - Google Patents
Preparation method of minty sliced dried beef Download PDFInfo
- Publication number
- CN105029454A CN105029454A CN201510320312.5A CN201510320312A CN105029454A CN 105029454 A CN105029454 A CN 105029454A CN 201510320312 A CN201510320312 A CN 201510320312A CN 105029454 A CN105029454 A CN 105029454A
- Authority
- CN
- China
- Prior art keywords
- beef
- dried beef
- minty
- sliced dried
- preparation
- 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
- 235000015278 beef Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 10
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 10
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 10
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 8
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 15
- 235000009566 rice Nutrition 0.000 claims description 15
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000284 extract Substances 0.000 claims description 12
- 229920001184 polypeptide Polymers 0.000 claims description 12
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 12
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 12
- 239000011701 zinc Substances 0.000 claims description 12
- 229910052725 zinc Inorganic materials 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000020435 peppermint syrup Nutrition 0.000 claims description 7
- 235000006667 Aleurites moluccana Nutrition 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 6
- 240000004957 Castanea mollissima Species 0.000 claims description 6
- 235000018244 Castanea mollissima Nutrition 0.000 claims description 6
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000246386 Mentha pulegium Species 0.000 claims description 6
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 6
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 6
- 235000014631 Myrica rubra Nutrition 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims description 6
- 244000131316 Panax pseudoginseng Species 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 239000008103 glucose Substances 0.000 claims description 6
- 235000001050 hortel pimenta Nutrition 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 5
- 240000003307 Zinnia violacea Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000004556 brain Anatomy 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000005700 microbiome Species 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000035900 sweating Effects 0.000 abstract description 2
- 206010012735 Diarrhoea Diseases 0.000 abstract 1
- 229930003270 Vitamin B Natural products 0.000 abstract 1
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003925 fat Substances 0.000 abstract 1
- 235000019197 fats Nutrition 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 238000003754 machining Methods 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 239000006188 syrup Substances 0.000 abstract 1
- 235000020357 syrup Nutrition 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 241000801064 Zinnia Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010037660 Pyrexia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 235000008504 concentrate Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of minty sliced dried beef. The minty sliced dried beef is matched with mint syrup and is fragrant, crispy and very delicious after being eaten. In the minty sliced dried beef, highland barley powder is added and comprises protein, fat, starch and vitamin B, so that the minty sliced dried beef has the effects of tonifying the spleen, nourishing the stomach, tonifying qi, preventing diarrhea, strengthening sinew, enhancing energy, removing humidification and sweating. According to the preparation method, a staged baking process is adopted, so that the content of water in the sliced dried beef and the water activity of the sliced dried beef can be fast reduced, sterilization and cooking functions can be realized, and further the minty sliced dried beef has roasting fragrance. Microorganisms are used for fermenting raw beef so as to obtain beef products which keep the original features of conventional beef and also have the obvious improvement on the aspects of quality, color, luster, taste, flavor and shelf life. In addition, a plurality of Chinese herbal medicines are added in the machining process, so that the minty sliced dried beef has the effects of improving eyesight, strengthening the brain, eliminating stagnant blood, stopping bleeding, removing swelling, relieving pain, clearing heat and inducing diuresis.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, especially a kind of preparation method of mint flavored dried beef.
Background technology
Along with the development of meat industry and the raising of people's living standard, consumer constantly proposes higher requirement to beef food, therefore the beef food of health care arises at the historic moment, and some defects of the beef processing process of traditional properties also become and are more and more unfavorable for that it further develops, wherein main problem concentrates on the quality color and luster of Beef, taste and its nutrition limitation, needed for the life being not enough to catch up with people.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of preparation method of mint flavored dried beef.
The technical solution adopted in the present invention is:
A preparation method for mint flavored dried beef, is made up of the raw material of following weight portion:
Beef 200-220, peppermint syrup 3-4, Chinese chestnut leaf 1-1.2, pseudo-ginseng 0.8-1, stir-baked FRUCTUS GARDENIAE 0.8-1.1, Zinnia 0.9-1.2, highland barley flour 5-6, shrimp shell 7-8, glutinous rice 10-12, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4;
The preparation method of a kind of mint flavored dried beef according to claim 1, comprises the following steps:
(1) Chinese chestnut leaf, pseudo-ginseng, stir-baked FRUCTUS GARDENIAE, Zinnia are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get shrimp shell dry be kneaded into tiny fragment after pour in glutinous rice and mix thoroughly, will mix rice material thoroughly and be bonded at rich zinc fermented beef bar surface and with hand, rice material pinched in meat, highland barley flour and peppermint syrup are mixed heat stewed boil to thick must peppermint magma for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) the beef bar surface uniform of rice material is had to spray the homogeneous mixture solotion of herb liquid and polypeptide extract again at skin even brush one deck peppermint magma at inlay card, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3-4min and get final product.
Beneficial effect of the present invention is:
Dried beef of the present invention is furnished with peppermint syrup, after entrance, crisp-fried is salubrious, delicious pure, effect that wherein added highland barley flour contains protein, fat, starch, Cobastab have tonifying spleen nourishing the stomach, beneficial gas antidiarrheal, strong muscle benefit power, dehumidifying sweating, operational phase formula baking process of the present invention, not only make dried beef can reduce rapidly moisture and water activity, sterilization and shortening effect can also be played, make product have roasting fragrance.Utilize microorganism to ferment to raw meat and the beef product produced both had remained the basic characteristic of traditional beef, make again the quality of product, color and luster, mouthfeel, local flavor and shelf-life be improved significantly.In addition, the present invention with the addition of multiple Chinese herbal medicine in process, has effect of eyesight improving and brain strengthening, loose stasis of blood hemostasis, detumescence ding-tong, reducing fever and causing diuresis.
Detailed description of the invention
A preparation method for mint flavored dried beef, is made up of the raw material of following weight portion (kilogram):
Beef 200, peppermint syrup 3, Chinese chestnut leaf 1, pseudo-ginseng 0.8, stir-baked FRUCTUS GARDENIAE 0.8, Zinnia 0.9, highland barley flour 5, shrimp shell 7, glutinous rice 10, myrica rubra leaf 6,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3, Zinc-rich saccharomyces cerevisiae 2, salt 4, soya-bean polypeptides 3;
The preparation method of a kind of mint flavored dried beef according to claim 1, comprises the following steps:
(1) Chinese chestnut leaf, pseudo-ginseng, stir-baked FRUCTUS GARDENIAE, Zinnia are added 5 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get shrimp shell dry be kneaded into tiny fragment after pour in glutinous rice and mix thoroughly, will mix rice material thoroughly and be bonded at rich zinc fermented beef bar surface and with hand, rice material pinched in meat, highland barley flour and peppermint syrup are mixed heat stewed boil to thick must peppermint magma for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) the beef bar surface uniform of rice material is had to spray the homogeneous mixture solotion of herb liquid and polypeptide extract again at skin even brush one deck peppermint magma at inlay card, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3min and get final product.
Claims (2)
1. a preparation method for mint flavored dried beef, is characterized in that being made up of the raw material of following weight portion: beef 200-220, peppermint syrup 3-4, Chinese chestnut leaf 1-1.2, pseudo-ginseng 0.8-1, stir-baked FRUCTUS GARDENIAE 0.8-1.1, Zinnia 0.9-1.2, highland barley flour 5-6, shrimp shell 7-8, glutinous rice 10-12, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4.
2. the preparation method of a kind of mint flavored dried beef according to claim 1, is characterized in that comprising the following steps:
(1) Chinese chestnut leaf, pseudo-ginseng, stir-baked FRUCTUS GARDENIAE, Zinnia are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) get shrimp shell dry be kneaded into tiny fragment after pour in glutinous rice and mix thoroughly, will mix rice material thoroughly and be bonded at rich zinc fermented beef bar surface and with hand, rice material pinched in meat, highland barley flour and peppermint syrup are mixed heat stewed boil to thick must peppermint magma for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min;
(5) the beef bar surface uniform of rice material is had to spray the homogeneous mixture solotion of herb liquid and polypeptide extract again at skin even brush one deck peppermint magma at inlay card, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3-4min and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320312.5A CN105029454A (en) | 2015-06-12 | 2015-06-12 | Preparation method of minty sliced dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510320312.5A CN105029454A (en) | 2015-06-12 | 2015-06-12 | Preparation method of minty sliced dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105029454A true CN105029454A (en) | 2015-11-11 |
Family
ID=54436904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510320312.5A Pending CN105029454A (en) | 2015-06-12 | 2015-06-12 | Preparation method of minty sliced dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105029454A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
| NL2035187B1 (en) * | 2023-03-27 | 2024-10-02 | Inner Mongolia Agricultural Univ | Beef jerky and manufacturing method therefor |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
-
2015
- 2015-06-12 CN CN201510320312.5A patent/CN105029454A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666459A (en) * | 2016-11-16 | 2017-05-17 | 广西山水牛农业有限责任公司 | Canned mint beef |
| NL2035187B1 (en) * | 2023-03-27 | 2024-10-02 | Inner Mongolia Agricultural Univ | Beef jerky and manufacturing method therefor |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613565B (en) | Honeysuckle dumplings and making method thereof | |
| CN105265821A (en) | Disease-resistant bean-dreg fermentation chicken feed and preparing method thereof | |
| CN103387928A (en) | Processing method of blackberry phyllanthus emblica fruit vinegar | |
| CN103060165A (en) | A black garlic vinegar and a method for preparing the same | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN105054087A (en) | Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky | |
| CN105695286A (en) | Special-flavor ginger vinegar and processing technology thereof | |
| CN105146546A (en) | Preparation method of stomach invigorating and digestion promoting beef jerky | |
| CN105029454A (en) | Preparation method of minty sliced dried beef | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN105011181A (en) | Preparation method of beef jerky capable of reducing blood pressure | |
| CN105011180A (en) | Preparation method of marinated fragrant beef jerky capable of guiding qi downward | |
| CN105875727A (en) | Rose face-caring bread and making method thereof | |
| CN103931702A (en) | Corn-poppy butter biscuits and preparation method thereof | |
| CN104738337A (en) | Nutritive goat feed containing rapeseed hulls and preparation method thereof | |
| CN114766655A (en) | Walnut sauce preparation method and walnut sauce | |
| CN105011182A (en) | Preparation method of beef jerky capable of nourishing hearts and soothing nerves | |
| CN102972740A (en) | Preparation method of carambola jam | |
| CN105077304A (en) | Refreshing beef roll with fragrance of preserved meat and preparation method of refreshing beef roll | |
| CN105011197A (en) | Preparation method of beef sauce capable of clearing heat and relieving fidgetness | |
| CN106307219A (en) | Preparing method of dried bamboo shoots | |
| CN105231158A (en) | Flavored haw-containing beef paste preparation method | |
| CN104304701A (en) | Meat duck feed containing corn root fermentation material and preparation method thereof | |
| CN104957498B (en) | A kind of kidney-nourishing blood-nourishing instant porridge and its processing method | |
| CN105029456A (en) | Preparation method of blood-replenishing Qi-tonifying sliced dried beef |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151111 |