CN105054088A - Preparation method of cooked meat fermented foods - Google Patents
Preparation method of cooked meat fermented foods Download PDFInfo
- Publication number
- CN105054088A CN105054088A CN201510494972.5A CN201510494972A CN105054088A CN 105054088 A CN105054088 A CN 105054088A CN 201510494972 A CN201510494972 A CN 201510494972A CN 105054088 A CN105054088 A CN 105054088A
- Authority
- CN
- China
- Prior art keywords
- leaf mustard
- meat
- silk
- cold cuts
- shredded
- 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
- 235000013372 meat Nutrition 0.000 title claims abstract description 49
- 235000021107 fermented food Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 244000178993 Brassica juncea Species 0.000 claims abstract description 85
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims abstract description 85
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 27
- 235000013599 spices Nutrition 0.000 claims abstract description 27
- 244000144972 livestock Species 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013622 meat product Nutrition 0.000 claims abstract description 14
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- 241000522254 Cassia Species 0.000 claims description 9
- 240000002943 Elettaria cardamomum Species 0.000 claims description 9
- 244000062241 Kaempferia galanga Species 0.000 claims description 9
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 9
- 235000005300 cardamomo Nutrition 0.000 claims description 9
- 235000015278 beef Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000011297 Brassica napobrassica Nutrition 0.000 claims description 5
- 241000219192 Brassica napus subsp. rapifera Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 241000272525 Anas platyrhynchos Species 0.000 claims description 4
- 241000272814 Anser sp. Species 0.000 claims description 4
- 239000000470 constituent Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000013594 poultry meat Nutrition 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000015111 chews Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000020997 lean meat Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 241000254173 Coleoptera Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 102000008934 Muscle Proteins Human genes 0.000 description 1
- 108010074084 Muscle Proteins Proteins 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 125000005456 glyceride group Chemical group 0.000 description 1
- 150000002337 glycosamines Chemical class 0.000 description 1
- 235000015220 hamburgers Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention provides a preparation method of cooked meat fermented foods, and relates to the technical field of food preparation. The preparation method comprises the following steps: first, cutting livestock and poultry meat into shredded meat or sliced meat, adding spice powder, soy sauce and salt, and pickling the shredded meat or the sliced meat so as to obtain cooked meat; cutting fresh leaf mustard lumps into shredded leaf mustard, air-drying or baking the shredded leaf mustard, adding salt, placing the air-dried or baked leaf mustard with the salt into a steam box, and steaming the shredded leaf mustard for 10-20 minutes; taking the cooked shredded meat or the cooked sliced meat, and the steamed shredded leaf mustard; averagely dividing the steamed shredded leaf mustard into three parts, spreading two parts of the shredded leaf mustard at the bottom of a closed container, then putting the cooked shredded meat or the cooked sliced meat into the closed container, finally putting one part of the shredded leaf mustard, covering the closed container, sealing the closed container with water, fermenting the cooked shredded meat or the cooked sliced meat and the shredded leaf mustard for 8-15 days under the condition of 15-25 DEG C, opening the closed container, removing the shredded leaf mustard at the upper layer and the bottom of the closed container, and sterilizing meat products for 8-12 minutes so as to obtain the cooked meat fermented foods. The method disclosed by the invention is simple and easy to implement. The prepared cooked meat fermented foods are easier to absorb and digest, unique in flavor, color and texture, and rich in nutrition.
Description
Technical field
The present invention relates to a kind of food making method, specifically a kind of preparation method of cold cuts fermented food.
Background technology
Cold cuts, refer to that the use livestock meat through culinary art, high-temperature process is the meat product of primary raw material, mainly contain pork, beef, mutton, chicken, duck, goose etc.; At present, on market, through adding the meat product prepared by flavoring, processing technology is different, of a great variety, comprises sausage, ham, Baconic, dry fruit beetle, barbecue meat, jerky, jerky, burger, conditioning skewer, meat pie, the bacon that salts down, crystal meat etc.; Along with the development of society, need more cooked meat product kind, meet the demand of consumers in general, enrich market diversification.
Summary of the invention
The present invention seeks to the deficiency for solving the problems of the technologies described above, a kind of preparation method of cold cuts fermented food is provided, prepared cold cuts fermented food, be more conducive to absorb and digestion, and flavour, color and luster, quality, nutritious.
A preparation method for cold cuts fermented food, comprises the following steps:
Step one, be cut into silk or sheet by after fresh livestock meat clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Then the shredded meat after pickling or sliced meat are pulled out with after stir fry in oil ripe, fried ripe or fry cooked, obtain cold cuts silk or cold cuts sheet, for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 80-100 ︰ 3-5 ︰ 1-4 ︰ 1-4; The constituent of described spices powder is, fructus amomi, cloves, cardamom, Chinese cassia tree Kaempferia galanga, dried orange peel, rhizoma zingiberis and Radix Glycyrrhizae;
Step 2, fresh rutabaga is cut into silk, air-dry or to dry to moisture content be 48-52%, obtain leaf mustard silk, for subsequent use; Maybe by air-dry for the leaf mustard silk cut or be dried into the dried leaf mustard silk that moisture content is 8-12%, then be the ratio spray water of 1 ︰ 1.3-1.5 according to the weight ratio of dried leaf mustard silk and water in dried leaf mustard silk, obtain leaf mustard silk, for subsequent use.
Step 3, be the ratio of 95-100 ︰ 2-3 according to leaf mustard silk and salt weight ratio, get the leaf mustard silk prepared by above-mentioned steps two and salt, mix, be placed in 95-100 DEG C of steam box, steam after 10-20 minute and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 70-86 ︰ 5-12 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 15-25 DEG C of condition bottom fermentation after 8-15 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, after gained meat products 90-95 DEG C of sterilizing 8-12 minute, namely prepare cold cuts fermented food.
In step 4 get cold cuts silk prepared by step one or cold cuts sheet and step 3 gained and steam the volume ratio of rear leaf mustard silk for being preferably 80 ︰ 10.
In step 4, the sterilising temp of gained meat products is preferably 95 DEG C.
Described spices powder, containing fructus amomi 40g, cloves 15g, cardamom 10g, Chinese cassia tree 8g and Kaempferia galanga 9g, dried orange peel 6g, rhizoma zingiberis 6g and Radix Glycyrrhizae 6g in every 100g spices powder.
Described livestock meat is that pork, beef, mutton, chicken, duck are or/and goose.
Beneficial effect is:
1, the preparation method of cold cuts fermented food of the present invention, employing is first pickled and is fried, and the shredded meat after frying is easy to tasty, taste is fragrant; Leaf mustard silk adopts first to dry and steams, and the leaf mustard silk after cooking is not easily putrid and deteriorated as fermentation base.The present invention utilizes the many kinds of substance in leaf mustard to stimulate Production by Bacteria acid and speed of turning sour, and does not need to use chemical acid, has the longer shelf-life.
The salt amount of 2, adding in the inventive method is suitable, harmful microbe can be suppressed to grow, can not extend fermentation time again, affect mouthfeel; The present invention is because of the acid that the many kinds of substance in leaf mustard stimulates bacterium to create in the process of the preparation of cold cuts fermented food, and its low ph value inhibits the propagation of pathogenic microorganism in meat, and harmful bacteria can be dead because of sour environment, can without high-temperature sterilization; And low temperature sterilization also remains the nutritional labeling of meat products.
3, in the present invention, livestock and poultry cold cuts are by fermentation, and fat is hydrolyzed, and produce free fatty and rudimentary glyceride; Muscle protein is broken down into peptide and free amino acid, and sugar is converted into various acid and (or) alcohol, is more conducive to absorb and digestion, often eats and is also not easy to fill out; The cold cuts fermented food that the present invention makes, unique flavor, mouthfeel is good, and color and luster, quality are good, nutritious, and wherein contained lean meat chews strength because of dehydration during the fermentation, the full just melt in the mouth of fat meat outward appearance and without greasy feeling, containing fragrance; Cold cuts fermented food preparation method of the present invention is simple, is suitable for industrial production in enormous quantities, has good market prospects.The fermented meat lean meat that the present invention makes chews strength because of dehydration during the fermentation, the full just melt in the mouth of fat meat outward appearance and without greasy feeling, containing fragrance.
Detailed description of the invention
A preparation method for cold cuts fermented food, comprises the following steps:
Step one, be cut into silk or sheet by after fresh livestock meat clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Then by the shredded meat after pickling or sliced meat with stirring fry in oil ripe, fried ripe, fry cooked or pull out after cooking, obtain cold cuts silk or cold cuts sheet is for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 80-100 ︰ 3-5 ︰ 1-4 ︰ 1-4; The constituent of described spices powder is, fructus amomi, cloves, cardamom, Chinese cassia tree Kaempferia galanga, dried orange peel, rhizoma zingiberis and Radix Glycyrrhizae;
Step 2, fresh rutabaga is cut into silk, air-dry or to dry to moisture content be 48-52%, obtain leaf mustard silk, for subsequent use; Maybe by air-dry for the leaf mustard silk cut or be dried into the dried leaf mustard silk that moisture content is 8-12%, then be the ratio spray water of 1 ︰ 1.3-1.5 according to the weight ratio of dried leaf mustard silk and water in dried leaf mustard silk, obtain leaf mustard silk, for subsequent use.
Step 3, be the ratio of 95-100 ︰ 2-3 according to leaf mustard silk and salt weight ratio, get the leaf mustard silk prepared by above-mentioned steps two and salt, mix, be placed in 95-100 DEG C of steam box, steam after 10-20 minute and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 70-86 ︰ 5-12 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 15-25 DEG C of condition bottom fermentation after 8-15 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, after gained meat products 90-95 DEG C of sterilizing 8-12 minute, namely prepare cold cuts fermented food.
In step 4 get cold cuts silk prepared by step one or cold cuts sheet and step 3 gained and steam the volume ratio of rear leaf mustard silk for being preferably 80 ︰ 10.
In step 4, the sterilising temp of gained meat products is preferably 95 DEG C.
Described spices powder, containing fructus amomi 40g, cloves 15g, cardamom 10g, Chinese cassia tree 8g and Kaempferia galanga 9g, dried orange peel 6g, rhizoma zingiberis 6g and Radix Glycyrrhizae 6g in every 100g spices powder.
Described livestock meat is that pork, beef, mutton, chicken, duck are or/and goose.
Described livestock meat, when selecting pork, beef or mutton, preferably choose the streaky pork through removing muscle, tendon, clot, body of gland and Pi Denghou, fat content controls at 20%-30%.
embodiment 1
A preparation method for cold cuts fermented food, comprises the following steps:
Step one, be cut into silk or sheet by after fresh beef clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Then by the shredded meat after pickling or sliced meat with ripe the pulling out that stir fry in oil, obtain cold cuts silk or cold cuts sheet, for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 100 ︰ 5 ︰ 4 ︰ 4; The constituent of described spices powder is, fructus amomi, cloves, cardamom, Chinese cassia tree Kaempferia galanga, dried orange peel, rhizoma zingiberis and Radix Glycyrrhizae;
Step 2, fresh rutabaga is cut into silk, air-dry or to dry to moisture content be 52%, obtain leaf mustard silk, for subsequent use;
Step 3, be the ratio of 100 ︰ 3 according to leaf mustard silk and salt weight ratio, get the leaf mustard silk prepared by above-mentioned steps two and salt, mix, be placed in 100 DEG C of steam boxs, steam after 20 minutes and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 86 ︰ 12 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 25 DEG C of condition bottom fermentations after 8 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, the 95 DEG C of sterilizings of gained meat products, after 8 minutes, namely prepare cold cuts fermented food.
embodiment 2
A preparation method for cold cuts fermented food, comprises the following steps:
Step one, be cut into silk or sheet by after fresh chicken clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Then the shredded meat after pickling or sliced meat ripely to be pulled out with fried, obtain cold cuts silk or cold cuts sheet is for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 80 ︰ 3 ︰ 1 ︰ 1;
Step 2, by air-dry for the leaf mustard silk cut or be dried into the dried leaf mustard silk that moisture content is 8%, then be the ratio spray water of 1 ︰ 1.3 according to the weight ratio of dried leaf mustard silk and water in dried leaf mustard silk, obtain leaf mustard silk, for subsequent use.
Step 3, be the ratio of 95 ︰ 2 according to the weight ratio of the leaf mustard silk prepared by above-mentioned steps and salt, leaf mustard silk and salt mixed, is placed in 95 DEG C of steam boxs, steam after 10 minutes and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 70 ︰ 5 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 15 DEG C of condition bottom fermentations after 8 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, the 90 DEG C of sterilizings of gained meat products, after 12 minutes, namely prepare cold cuts fermented food.
Described spices powder, containing fructus amomi 40g, cloves 15g, cardamom 10g, Chinese cassia tree 8g and Kaempferia galanga 9g, dried orange peel 6g, rhizoma zingiberis 6g and Radix Glycyrrhizae 6g in every 100g spices powder.
embodiment 3
A preparation method for cold cuts fermented food, comprises the following steps:
Step one, be cut into silk or sheet by after fresh mutton clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Then the shredded meat after pickling or sliced meat are fried ripe after pull out, obtain cold cuts silk or cold cuts sheet is for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 80-100 ︰ 3-5 ︰ 1-4 ︰ 1-4;
Step 2, fresh rutabaga is cut into silk, air-dry or to dry to moisture content be 48-52%, obtain leaf mustard silk, for subsequent use;
Step 3, be the ratio of 95-100 ︰ 2-3 according to the weight ratio of the leaf mustard silk prepared by above-mentioned steps two and salt, leaf mustard silk and salt mixed, is placed in 98 DEG C of steam boxs, steam after 10-20 minute and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 80 ︰ 10 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 20 DEG C of condition bottom fermentations after 13 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, the 92 DEG C of sterilizings of gained meat products, after 10 minutes, namely prepare cold cuts fermented food.
Described spices powder, containing fructus amomi 40g, cloves 15g, cardamom 10g, Chinese cassia tree 8g and Kaempferia galanga 9g, dried orange peel 6g, rhizoma zingiberis 6g and Radix Glycyrrhizae 6g in every 100g spices powder.
Claims (6)
1. a preparation method for cold cuts fermented food, is characterized in that: comprise following preparation process:
Step one, be cut into silk or sheet by after fresh livestock meat clean water, add spices powder, soy sauce and salt and pickle 15-30 minute; Shredded meat after pickling or sliced meat are pulled out with after stir fry in oil ripe, fried ripe or fry cooked, obtains cold cuts silk or cold cuts sheet, for subsequent use; The weight ratio of described livestock meat, spices powder, soy sauce and salt is 80-100 ︰ 3-5 ︰ 1-4 ︰ 1-4; The constituent of described spices powder is, fructus amomi, cloves, cardamom, Chinese cassia tree Kaempferia galanga, dried orange peel, rhizoma zingiberis and Radix Glycyrrhizae;
Step 2, fresh rutabaga is cut into silk, air-dry or to dry to moisture content be 48-52%, obtain leaf mustard silk, for subsequent use;
Step 3, be the ratio of 95-100 ︰ 2-3 according to leaf mustard silk and salt weight ratio, get the leaf mustard silk prepared by above-mentioned steps two and salt, mix, be placed in 95-100 DEG C of steam box, steam after 10-20 minute and take out, place 10 minutes under normal temperature, obtain steaming rear leaf mustard silk, for subsequent use;
Step 4, get cold cuts silk prepared by above-mentioned steps one or cold cuts sheet and step 3 gained according to the volume ratio ratio that is 70-86 ︰ 5-12 and steam rear leaf mustard silk; Rear leaf mustard silk will be steamed and be divided into three parts, wherein two parts are laid in the bottom of closed container, put into cold cuts silk or cold cuts sheet again, finally put into another part and steam rear leaf mustard silk, add a cover with water-stop, at 15-25 DEG C of condition bottom fermentation after 8-15 days, open closed container, removing closed container upper strata and bottom leaf mustard silk, after gained meat products 90-95 DEG C of sterilizing 8-12 minute, namely prepare cold cuts fermented food.
2. the preparation method of cold cuts fermented food as claimed in claim 1, it is characterized in that: the substitute mode of step 2 is: by air-dry for the leaf mustard silk cut or be dried into the dried leaf mustard silk that moisture content is 8-12%, again in dried leaf mustard silk according to the ratio spray water that the weight ratio of dried leaf mustard silk and water is 1 ︰ 1.3-1.5, obtain leaf mustard silk, for subsequent use.
3. the preparation method of cold cuts fermented food as claimed in claim 1, is characterized in that: in step 4 to get the volume ratio that cold cuts silk prepared by step one or cold cuts sheet and step 3 gained steam rear leaf mustard silk be 80 ︰ 10.
4. the preparation method of cold cuts fermented food as claimed in claim 1, is characterized in that: in step 4, the sterilising temp of gained meat products is 95 DEG C.
5. the preparation method of cold cuts fermented food as claimed in claim 1, is characterized in that: described spices powder, containing fructus amomi 40g, cloves 15g, cardamom 10g, Chinese cassia tree 8g and Kaempferia galanga 9g, dried orange peel 6g, rhizoma zingiberis 6g and Radix Glycyrrhizae 6g in every 100g spices powder.
6. the preparation method of cold cuts fermented food as claimed in claim 1, is characterized in that: described livestock meat is that pork, beef, mutton, chicken, duck are or/and goose.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494972.5A CN105054088A (en) | 2015-08-13 | 2015-08-13 | Preparation method of cooked meat fermented foods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510494972.5A CN105054088A (en) | 2015-08-13 | 2015-08-13 | Preparation method of cooked meat fermented foods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105054088A true CN105054088A (en) | 2015-11-18 |
Family
ID=54483810
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510494972.5A Pending CN105054088A (en) | 2015-08-13 | 2015-08-13 | Preparation method of cooked meat fermented foods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105054088A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279959A (en) * | 2017-08-22 | 2017-10-24 | 成都大学 | A kind of bean sprout goose sauce and its manufacture craft |
| CN113875943A (en) * | 2021-10-15 | 2022-01-04 | 广西合浦麦香皇食品有限公司 | Special crystal meat production process flow method |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998395A (en) * | 2006-12-22 | 2007-07-18 | 熊新安 | Method for pickling leaf mustard |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN101336692A (en) * | 2008-08-21 | 2009-01-07 | 孙万里 | Salting method of mustard corm |
| CN101926447A (en) * | 2010-08-20 | 2010-12-29 | 周安渊 | Preparation method of Gaocai shredded pork |
| CN101953453A (en) * | 2010-05-19 | 2011-01-26 | 北京体运国际经济会议服务中心 | Preserving process for black salted turnip |
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN103689531A (en) * | 2013-10-08 | 2014-04-02 | 四川省福元肉类食品有限公司 | Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
| CN104705626A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Curing method of beef and mustard sauce |
-
2015
- 2015-08-13 CN CN201510494972.5A patent/CN105054088A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998395A (en) * | 2006-12-22 | 2007-07-18 | 熊新安 | Method for pickling leaf mustard |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN101336692A (en) * | 2008-08-21 | 2009-01-07 | 孙万里 | Salting method of mustard corm |
| CN101953453A (en) * | 2010-05-19 | 2011-01-26 | 北京体运国际经济会议服务中心 | Preserving process for black salted turnip |
| CN101926447A (en) * | 2010-08-20 | 2010-12-29 | 周安渊 | Preparation method of Gaocai shredded pork |
| CN102960769A (en) * | 2012-12-08 | 2013-03-13 | 云南香格里拉藏龙生物资源开发有限公司 | Preparation process of spicy shredded yak meat |
| CN103689531A (en) * | 2013-10-08 | 2014-04-02 | 四川省福元肉类食品有限公司 | Pork paste with preserved vegetables or minced pork with preserved vegetables and production technology thereof |
| CN103519105A (en) * | 2013-10-18 | 2014-01-22 | 刘诗茵 | Preparation method of diced meat-mustard pickle |
| CN103919085A (en) * | 2014-04-02 | 2014-07-16 | 浙江小二黑食品有限公司 | New method for manufacturing pickles |
| CN104705626A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Curing method of beef and mustard sauce |
Non-Patent Citations (1)
| Title |
|---|
| 李自强: "《园艺产品贮藏与加工技术》", 30 November 2013, 重庆大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107279959A (en) * | 2017-08-22 | 2017-10-24 | 成都大学 | A kind of bean sprout goose sauce and its manufacture craft |
| CN113875943A (en) * | 2021-10-15 | 2022-01-04 | 广西合浦麦香皇食品有限公司 | Special crystal meat production process flow method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN103504348B (en) | Method for utilizing pleurotus eryngii bacterial liquid to produce sausage | |
| CN104223174A (en) | Sausage and processing method thereof | |
| CN105831626A (en) | Fish meat stuffing and food with the stuffing | |
| CN103330216A (en) | Fermented soya bean and meat product and preparation method thereof | |
| CN104305146A (en) | Nutritional beef and lentinula edodes soybean-wheat sauce and processing technology thereof | |
| CN102028232A (en) | Leisure dried mutton and preparation method thereof | |
| CN106360398A (en) | Canned chicken lunch meat | |
| CN104207181A (en) | Horse meat sausage and manufacturing method thereof | |
| CN107581458A (en) | A kind of special barbecue sauce of Pan-Fried Beef Steak with Black Pepper and preparation method thereof | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN102987436B (en) | Processing technology of steamed lamb | |
| CN101095499B (en) | Geese kebab ingredients and technics of processing the geese kebab | |
| CN105639466A (en) | Crispy pork floss for invigorating spleen and invigorating stomach and preparation method thereof | |
| CN105054088A (en) | Preparation method of cooked meat fermented foods | |
| CN101874637A (en) | Ham sausage containing pickled hot pepper | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN103431362A (en) | Spicy dried scallop sauce and making method thereof | |
| CN106136104A (en) | A kind of sootiness intestinal and processing method thereof | |
| CN102429243A (en) | Processing technology of chicken with sticks | |
| CN107495149A (en) | A kind of processing method for improving dried beef slices and going out into and improve mouthfeel | |
| CN102640937A (en) | Processing technology, product and equipment of fermented fresh meat | |
| CN102232564B (en) | Corn and chicken gizzard flavor sausage and production method thereof |
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: 20151118 |