CN105054059A - Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof - Google Patents
Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof Download PDFInfo
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- CN105054059A CN105054059A CN201510467250.0A CN201510467250A CN105054059A CN 105054059 A CN105054059 A CN 105054059A CN 201510467250 A CN201510467250 A CN 201510467250A CN 105054059 A CN105054059 A CN 105054059A
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- 241000972773 Aulopiformes Species 0.000 title claims abstract description 30
- 235000019515 salmon Nutrition 0.000 title claims abstract description 30
- 235000015277 pork Nutrition 0.000 title claims abstract description 25
- 239000008280 blood Substances 0.000 title claims abstract description 20
- 210000004369 blood Anatomy 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims description 17
- 235000013311 vegetables Nutrition 0.000 title abstract description 8
- 244000026811 Brassica nipposinica Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 9
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 240000004713 Pisum sativum Species 0.000 claims abstract description 7
- 235000010582 Pisum sativum Nutrition 0.000 claims abstract description 7
- 238000011033 desalting Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- 150000002632 lipids Chemical class 0.000 claims description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 9
- 241000251468 Actinopterygii Species 0.000 claims description 7
- 235000019688 fish Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000001980 Cucurbita pepo Species 0.000 claims description 6
- 241001213934 Panicum schinzii Species 0.000 claims description 6
- 241001278833 Rosa laevigata Species 0.000 claims description 6
- 235000000661 Rosa laevigata Nutrition 0.000 claims description 6
- 241000746966 Zizania Species 0.000 claims description 6
- 235000002636 Zizania aquatica Nutrition 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000303847 Lagenaria vulgaris Species 0.000 abstract 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 abstract 1
- 240000009033 Lindernia ruellioides Species 0.000 abstract 1
- 244000085595 Zizania latifolia Species 0.000 abstract 1
- 235000004259 Zizania latifolia Nutrition 0.000 abstract 1
- 230000032683 aging Effects 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract 1
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 238000010612 desalination reaction Methods 0.000 description 4
- 229930002875 chlorophyll Natural products 0.000 description 3
- 235000019804 chlorophyll Nutrition 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010009866 Cold sweat Diseases 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 230000002557 soporific effect Effects 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- ZOKXUAHZSKEQSS-UHFFFAOYSA-N tribufos Chemical compound CCCCSP(=O)(SCCCC)SCCCC ZOKXUAHZSKEQSS-UHFFFAOYSA-N 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
Abstract
The invention discloses a salmon-containing blood fat lowering shredded pork with salted vegetable. The salmon-containing blood fat lowering shredded pork with salted vegetable is made by using, by weight, 250-300 parts of fresh potherb mustard, 20-30 parts of lean pork, 5-7 parts of Zizania latifolia, 5-6 parts of Lagenaria siceraria, 3-4 parts of fried pea, 6-8 parts of salmon flesh, 2-3 parts of Gynostemma pentaphylla, 1-2 parts of Lindernia ruellioides, 3-4 parts of Fructus Rosae Laevigatae, 4-5 parts of Fructus Tsaoko, 15-20 parts of powdered pepper, 10-15 parts of Fructus Piperis Longi powder, 5-6 parts of white sugar, a proper amount of salt, a proper amount of water and a proper amount of food grade sodium bicarbonate. The finished salmon-containing blood fat lowering shredded pork with salted vegetable is made through the steps of pickling, desalting, mixing with auxiliary materials, disinfecting, and packaging. The salmon-containing blood fat lowering shredded pork with salted vegetable has good taste and mouthfeel, the added salmon flesh has the efficacies of lowering blood sugar and softening blood vessels, and Gynostemma pentaphylla and other Chinese herbal medicines have the efficacies of eliminating fatigue, delaying ageing, calming and hypnotizing.
Description
Technical field
The present invention relates generally to food processing field, particularly relates to a kind of salmon reducing blood lipid shredded pork with salted potherb mustard and preparation method thereof.
Background technology
Hot pickled mustard tube, potherb mustard, dried radish are the main picklesses in Zhejiang Province, mainly contain the quality that two kinds of factors affect these salted & preserved vegetables.
1, the chlorophyll in potherb mustard is in curing process, and acid can make it de-green, changes the pheophytin of yellow green or celadon into, but chlorophyll can generate the green more stable green essence sodium of leaf in the basic conditions.Appropriate alkaline color stabilizer can be added and reach the effect of protecting look.
2, add man-hour pickling, generally adopt 8%-15%, even the salt of higher concentration is pickled, and causes taste too salty, cannot directly eat, and is reprocessed into the instant flexibly-packaged product of less salt after needing desalination.Tradition desalination mode adopts running water to soak, because salted vegetable is with more microorganism, along with the decline of brine concentration, microorganism amount reproduction, especially summer, phenomenons such as occurring that the life of long film is spent sometimes, be clamminess, feel like jelly, brings adverse effect to product color, smell and taste.Ozone can be analyzed to oxygen after process food, and not residual any harmful substance, also can not affect health, and with low cost.We improve traditional desalinating process by using ozone water sterilization technology, to stabilizing and increasing product quality, strengthening foodsafety, expanding China salted vegetable competitiveness in the world significant.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of salmon reducing blood lipid shredded pork with salted potherb mustard and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of salmon reducing blood lipid shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, wild rice stem 5-7, edible gourd 5-6, frying peas grain 3-4, salmon the flesh of fish 6-8, gynostemma pentaphylla 2-3, dry land grass 1-2, fruit of Cherokee rose 3-4, tsaoko 4-5, pepper powder 15-20, Bi powder allocation 10-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of salmon reducing blood lipid shredded pork with salted potherb mustard, is characterized in that comprising the following steps:
(1) by gynostemma pentaphylla, dry land grass, the fruit of Cherokee rose, tsaoko mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) the salmon flesh of fish is thinly sliced; By wild rice stem, edible gourd mixing, squeeze the juice, obtain vegetable juice; Pulverized by frying peas grain, mix homogeneous with vegetable juice, the surface being applied in salmon fillet is placed on oven for baking to ripe Jiao, discharging, pulverizes; Gained powder with sweet and sour flavor mixes with each raw material of residue, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Advantage of the present invention is:
1, salmon reducing blood lipid shredded pork with salted potherb mustard of the present invention adds the food grade saleratus of 0.05% in curing process, makes potherb mustard Determination of Chlorophyll generate the green more stable green essence sodium of leaf, plays protect green effect to potherb mustard;
2, salmon reducing blood lipid shredded pork with salted potherb mustard of the present invention adds a small amount of white sugar in curing process simultaneously, and natrium nitrosum peak value is significantly reduced, and early 5-7 days appears in peak value;
3, salmon reducing blood lipid shredded pork with salted potherb mustard of the present invention adopts the flowing Ozone Water of variable concentrations to carry out secondary immersion in desalting processing process, both can reach the object of desalination, and harmful microbe can be suppressed again to breed;
4, salmon reducing blood lipid shredded pork with salted potherb mustard of the present invention successively through pickling, desalination, mix auxiliary material, sterilizing, packing process after, make finished product, taste mouthfeel is all good, the salmon flesh of fish added has effect of reducing blood lipid, softening blood vessel, and the multiple Chinese herbal medicine such as the gynostemma pentaphylla of interpolation has dispelling fatigue, delays senility, effect of tranquilizing soporific.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of salmon reducing blood lipid shredded pork with salted potherb mustard, be made up of the raw material of following weight portion:
Fresh potherb mustard 300, lean pork 30, wild rice stem 7, edible gourd 6, frying peas grain 4, the salmon flesh of fish 8, gynostemma pentaphylla 3, dry land grass 2, the fruit of Cherokee rose 4, tsaoko 5, pepper powder 20, Bi powder allocation 15, white sugar 6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
The preparation method of described a kind of salmon reducing blood lipid shredded pork with salted potherb mustard, comprises the following steps:
(1) by gynostemma pentaphylla, dry land grass, the fruit of Cherokee rose, tsaoko mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 6 times of water, slow fire boils 30 minutes, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard after the flowing soak with ozone solution process of 6mg/L is pickled 12 hours, drain away the water, getting concentration is potherb mustard after the flowing soak with ozone solution process of 4mg/L is pickled 5 hours, pulls out and drains away the water;
(4) the salmon flesh of fish is thinly sliced; By wild rice stem, edible gourd mixing, squeeze the juice, obtain vegetable juice; Pulverized by frying peas grain, mix homogeneous with vegetable juice, the surface being applied in salmon fillet is placed on oven for baking to ripe Jiao, discharging, pulverizes; Gained powder with sweet and sour flavor mixes with each raw material of residue, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Claims (2)
1. a salmon reducing blood lipid shredded pork with salted potherb mustard, is characterized in that being made up of the raw material of following weight portion:
Fresh potherb mustard 250-300, lean pork 20-30, wild rice stem 5-7, edible gourd 5-6, frying peas grain 3-4, salmon the flesh of fish 6-8, gynostemma pentaphylla 2-3, dry land grass 1-2, fruit of Cherokee rose 3-4, tsaoko 4-5, pepper powder 15-20, Bi powder allocation 10-15, white sugar 5-6, salt is appropriate, water is appropriate, food grade saleratus is appropriate.
2. the preparation method of a kind of salmon reducing blood lipid shredded pork with salted potherb mustard according to claim 1, is characterized in that comprising the following steps:
(1) by gynostemma pentaphylla, dry land grass, the fruit of Cherokee rose, tsaoko mixing, make middle cartridge bag with gauze parcel, cleaned by thin pork after being cut into shredded meat and be mixed into pot with middle cartridge bag, add 4-6 times of water, slow fire boils 20-30 minute, pulls shredded meat out, drains away the water stand-by;
(2) fresh potherb mustard is plucked wash clean, dry; Get the food grade saleratus of fresh potherb mustard weight 0.05%, get after the salt of fresh potherb mustard weight 5%-7% mixes with white sugar, then mix with fresh potherb mustard and rub to fresh potherb mustard water outlet, enter altar, compacting, pickle 20-40 days;
(3) potherb mustard pickled is taken out, carry out desalting processing: getting concentration is potherb mustard 10-12 hour after the flowing soak with ozone solution process of 6mg/L is pickled, drain away the water, getting concentration is potherb mustard 4-5 hour after the flowing soak with ozone solution process of 4mg/L is pickled, pulls out and drains away the water;
(4) the salmon flesh of fish is thinly sliced; By wild rice stem, edible gourd mixing, squeeze the juice, obtain vegetable juice; Pulverized by frying peas grain, mix homogeneous with vegetable juice, the surface being applied in salmon fillet is placed on oven for baking to ripe Jiao, discharging, pulverizes; Gained powder with sweet and sour flavor mixes with each raw material of residue, obtains flavoring;
(5) by even for the mixing of materials after step (1), (3), (4) process, sterilizing, packing, refrigeration, get product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467250.0A CN105054059A (en) | 2015-08-03 | 2015-08-03 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510467250.0A CN105054059A (en) | 2015-08-03 | 2015-08-03 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
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| Publication Number | Publication Date |
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| CN105054059A true CN105054059A (en) | 2015-11-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510467250.0A Withdrawn CN105054059A (en) | 2015-08-03 | 2015-08-03 | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
| CN105831607A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Curry matcha-taste shredded pork with salted vegetable and preparation method thereof |
| CN105831608A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Fruit flavor shredded pork with salted vegetable and preparation method thereof |
| CN105851953A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Honeydew dried prune shredded pork with salted vegetable and preparing method thereof |
| CN105851981A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Matteuccia struthiopteris, shredded pork with salted vegetable capable of clearing heat and preparing method thereof |
| CN105851980A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Pungent and spicy shredded pork with salted vegetable and preparing method thereof |
| CN105876698A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof |
| CN105876664A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof |
| CN105901589A (en) * | 2016-04-19 | 2016-08-31 | 范保军 | Cocoa-flavor shredded pork with pickled potherb mustard and preparing method thereof |
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| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
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2015
- 2015-08-03 CN CN201510467250.0A patent/CN105054059A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715563A (en) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | Pickled cabbage cuttlefish and preparation method thereof |
| CN103271361A (en) * | 2013-05-10 | 2013-09-04 | 合肥徽之皇食品集团有限公司 | Preparing method of shredded pork with salted vegetable |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815714A (en) * | 2016-04-19 | 2016-08-03 | 范保军 | Seafood flavored shredded pork with salted cabbage and preparation method thereof |
| CN105831607A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Curry matcha-taste shredded pork with salted vegetable and preparation method thereof |
| CN105831608A (en) * | 2016-04-19 | 2016-08-10 | 范保军 | Fruit flavor shredded pork with salted vegetable and preparation method thereof |
| CN105851953A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Honeydew dried prune shredded pork with salted vegetable and preparing method thereof |
| CN105851981A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Matteuccia struthiopteris, shredded pork with salted vegetable capable of clearing heat and preparing method thereof |
| CN105851980A (en) * | 2016-04-19 | 2016-08-17 | 范保军 | Pungent and spicy shredded pork with salted vegetable and preparing method thereof |
| CN105876698A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Brassica juncea var. crispifolia shredded meat with jasmine flower fragrance and preparation method thereof |
| CN105876664A (en) * | 2016-04-19 | 2016-08-24 | 范保军 | Nutritional goose meat bassica juncea var. crispifolia shredded meat and preparation method thereof |
| CN105901589A (en) * | 2016-04-19 | 2016-08-31 | 范保军 | Cocoa-flavor shredded pork with pickled potherb mustard and preparing method thereof |
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