CN105054088A - Preparation method of cooked meat fermented foods - Google Patents

Preparation method of cooked meat fermented foods Download PDF

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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
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China
Prior art keywords
leaf mustard
meat
silk
cold cuts
shredded
Prior art date
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CN201510494972.5A
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Chinese (zh)
Inventor
刘诗茵
刘长顺
于秀娟
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刘诗茵
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Priority to CN201510494972.5A priority Critical patent/CN105054088A/en
Publication of CN105054088A publication Critical patent/CN105054088A/en

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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

A kind of preparation method of cold cuts fermented food
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.
CN201510494972.5A 2015-08-13 2015-08-13 Preparation method of cooked meat fermented foods CN105054088A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

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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

Patent Citations (10)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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

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Application publication date: 20151118