CN105077292A - Whey fermented sliced dried beef and preparation method thereof - Google Patents
Whey fermented sliced dried beef and preparation method thereof Download PDFInfo
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- CN105077292A CN105077292A CN201510446870.6A CN201510446870A CN105077292A CN 105077292 A CN105077292 A CN 105077292A CN 201510446870 A CN201510446870 A CN 201510446870A CN 105077292 A CN105077292 A CN 105077292A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 52
- 239000005862 Whey Substances 0.000 title claims abstract description 35
- 102000007544 Whey Proteins Human genes 0.000 title claims abstract description 35
- 108010046377 Whey Proteins Proteins 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 235000013618 yogurt Nutrition 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000000126 substance Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 239000013638 trimer Substances 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract 2
- 239000003795 chemical substances by application Substances 0.000 abstract 2
- 238000005554 pickling Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- 238000005096 rolling process Methods 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000009461 vacuum packaging Methods 0.000 description 4
- 108060003951 Immunoglobulin Proteins 0.000 description 2
- 244000199866 Lactobacillus casei Species 0.000 description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 description 2
- 240000002605 Lactobacillus helveticus Species 0.000 description 2
- 235000013967 Lactobacillus helveticus Nutrition 0.000 description 2
- 240000006024 Lactobacillus plantarum Species 0.000 description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 2
- 102000008192 Lactoglobulins Human genes 0.000 description 2
- 108010060630 Lactoglobulins Proteins 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000018358 immunoglobulin Human genes 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229940017800 lactobacillus casei Drugs 0.000 description 2
- 229940054346 lactobacillus helveticus Drugs 0.000 description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- -1 ALA Proteins 0.000 description 1
- 108091003079 Bovine Serum Albumin Proteins 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- 102000010445 Lactoferrin Human genes 0.000 description 1
- 108010063045 Lactoferrin Proteins 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
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- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
- 235000021240 caseins Nutrition 0.000 description 1
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000021242 lactoferrin Nutrition 0.000 description 1
- 229940078795 lactoferrin Drugs 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
The present invention discloses a sliced dried beef fermentation method using yogurt fermentation by-products of whey as a fermentation agent. The preparation method includes the following steps: cutting beef into strips, pickling the beef strips, and fermenting the pickled beef strips, adding flavorings and yogurt fermentation obtained by-products of whey in the fermented beef strips, vacuum rolling the treated beef strips, and then fermenting the rolled beef strips, baking the fermented beef strips, oil-frying the baked beef strips, etc. The fresh whey containing lactic acid bacteria is used as a fermentation agent for the first time for the fermentation of sliced dried beef, so that the sliced dried beef produced by the technology not only retains the basic characteristics of the traditional sliced dried beef, but also enables obvious improvements in product texture, color and luster, taste, flavor, nutritional value and shelf life.
Description
Technical field
The invention belongs to food processing technology field, that be specifically related to is the preparation method of a kind of fresh whey as ferment-fermented dried beef.
Background technology
Dried beef is a kind of traditional meat of China, it is nutritious, delicious good to eat, as a kind of leisure food, dark liking by consumers in general, but the most quality of traditional dried beef is hard, more difficultly to chew and the stability of dried beef quality, color and luster and shelf-life etc. can not meet the consumption demand of people to a great extent; Whey is the accessory substance produced in yoghourt production process, containing beta lactoglobulin, ALA, bovine serum albumin(BSA), immunoglobulin (Ig) (Ig), lactoferrin and transferrins, casein gathers peptide and various vitamin and mineral matter salt, is the raw-food material with high nutritive value.Containing lactic acid bacterias such as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus in simultaneously fresh whey, ferment-fermented dried beef is it can be used as both to improve product quality, improve nutritive value, the local flavor giving product uniqueness can improve again Product Safety and extend the product shelf phase.
Summary of the invention
The object of this invention is to provide the preparation method of a kind of fresh whey as ferment-fermented dried beef.Make the dry jerky products unique flavor utilizing this explained hereafter, have soft lactic acid tart flavour, tender good to eat, good colour, strengthens the appetite of people, long shelf-life, and effectively increases economic efficiency.
Concrete enforcement comprises following operation:
(1) beef slitting;
(2) pickle and ferment: the accessory substance whey adding flavoring and yoghourt fermentation gained in beef bar, vacuum rolls material, then ferments.
(3) toast;
(4) fried;
Especially, wherein after step (4) is fried, step (5) packaging sterilizing is also comprised.
Especially, wherein step (1) beef slitting is specially: beef is rejected the part such as manadesma, fat, be cut into 1-2cm square, the cutlet that 6-10cm is long.
Especially, during wherein step (2) is pickled and fermented, it is 0.4MPa that vacuum rolls meat machine vacuum, after vacuum rolls material 20min, is moved into the 28-32 DEG C of 8-12h that ferments in fermenting cellar.。
Especially, wherein step (3) baking is specially: the cutlet fermented is hung in barn baking about 12h, baking temperature controls at 35-45 DEG C.
Especially, wherein step (4) is fried is specially: 170 DEG C of fried 2min, then cool.
Especially, in wherein said step (2), the adding proportion of flavoring is 1%-3% salt, 0.2%-0.6% sodium phosphate trimer, 0.6%-0.8% white granulated sugar, and 0.1%-0.3% soy sauce and appropriate spice, the whey vol of interpolation is 2%-4%.
Especially, wherein lactic acid bacteria concentration is 1 × 10 in whey
8cfu/mL.
Especially, wherein when curing environment relative humidity is higher than 60%rh, hydrofuge is carried out.
Especially, the fresh whey of yoghourt fermentation gained is selected to ferment as leavening in technological process.
Whey is the accessory substance produced in yoghourt production process, in milk, the nutritional labeling of 55% is left in whey, in whey, protein is about 20% of milk protein, comprises beta lactoglobulin, ALA, seralbumin, immunoglobulin (Ig) and macromolecular polypeptides etc.Lactose in milk, mineral matter and multivitamin almost all stay in whey, and therefore whey has very high nutritive value.Contain the lactic acid bacterias such as Lactobacillus plantarum, Lactobacillus casei, Lactobacillus helveticus in fresh whey simultaneously.Leavening is it can be used as to ferment to raw meat and the basic characteristic that the dried beef produced both had remained traditional dried beef makes quality, color and luster, mouthfeel, the local flavor of product, nutritive value and shelf life be improved significantly, namely its sense organ, physics and chemistry, microbiological indicator have more the feature of nutrition, health care, safety.Microorganism has played important function in process of producing product: (1) can improve the institutional framework of meat products by fermentation, gives the distinctive fermenting aroma of dried beef, quality.(2) promote color development and prevent oxidation stain.Lactic acid bacteria can utilize carbohydrate to produce lactic acid, reduces the pH in meat products, is conducive to-NO
2be decomposed into NO, and NO can be combined with myoglobins and generates nitrosomyoglobin, thus finally make meat have distinctively to pickle color.(3) suppress the propagation of pathogenic microorganism, Shelf-life, improve security.In sweat, the generation of lactic acid causes pH value to reduce, and the antibacterial material of lactic acid bacteria generation simultaneously can effectively suppress harmful microbe growth and breeding, Shelf-life.
Detailed description of the invention:
Embodiment 1
The present embodiment processing technology mainly comprises: beef slitting → pickle and → fried → vacuum packaging → sterilizing of fermenting → toast.
(1) beef slitting: beef is rejected the part such as manadesma, fat, be cut into 1-2cm square, the cutlet that 6-10cm is long.
(2) pickle and ferment: in beef bar, adding 3% salt, 0.6% sodium phosphate trimer, 0.8% white granulated sugar, 0.3% special grade soy, 4% whey and appropriate spice, after 0.4MPa vacuum rolls material 20min, being moved into 32 DEG C of fermentation 8h in fermenting cellar.
(3) toast: the cutlet fermented is hung in barn baking about 12h, baking temperature controls at 35 DEG C, when barn relative humidity is higher than 60%rh, the automatic hydrofuge of blower fan.
(4) fried: 170 DEG C of fried 2min, cooling.
(5) packaging sterilizing: dried beef is first carried out vacuum packaging, then sterilizing.
Embodiment 2
The present embodiment processing technology mainly comprises: beef slitting → pickle and → fried → vacuum packaging → sterilizing of fermenting → toast.
(1) beef slitting: beef is rejected the part such as manadesma, fat, be cut into 1-2cm square, the cutlet that 6-10cm is long.
(2) pickle and ferment: in beef bar, adding 1% salt, 0.2% sodium phosphate trimer, 0.6% white granulated sugar, 0.1% special grade soy, 2% whey and appropriate spice, after 0.4MPa vacuum rolls material 20min, being moved into 28 DEG C of fermentation 12h in fermenting cellar.
(3) toast: the cutlet fermented is hung in barn baking about 12h, baking temperature controls at 45 DEG C, when barn relative humidity is higher than 60%rh, the automatic hydrofuge of blower fan.
(4) fried: 170 DEG C of fried 2min, cooling.
(5) packaging sterilizing: dried beef is first carried out vacuum packaging, then sterilizing.
Above-described embodiment uses fresh whey to come from the accessory substance of Inner Mongol Meng Yuankuan Food Co., Ltd spontaneous fermentation yoghourt.
Claims (10)
1. a preparation method for whey fermentation dried beef, is characterized in that: complete in the steps below:
(1) beef slitting;
(2) pickle and ferment: the accessory substance whey adding flavoring and yoghourt fermentation gained in beef bar, vacuum rolls material, then ferments.
(3) toast;
(4) fried.
2. the preparation method of a kind of whey fermentation dried beef according to claim 1, wherein also comprises step (5) packaging sterilizing after step (4) is fried.
3. according to the preparation method of the arbitrary described whey fermentation dried beef of claim 1-2, wherein step (1) beef slitting is specially: beef is rejected the part such as manadesma, fat, be cut into 1-2cm square, the cutlet that 6-10cm is long.
4. according to the preparation method of the arbitrary described whey fermentation dried beef of claim 1-2, during wherein step (2) is pickled and is fermented, it is 0.4MPa that vacuum rolls meat machine vacuum, after vacuum rolls material 20min, is moved into 28-32 DEG C of fermentation 8-12h in fermenting cellar.
5. according to the preparation method of the arbitrary described whey fermentation dried beef of claim 1-2, wherein step (3) baking is specially: the cutlet fermented is hung in barn baking about 12h, baking temperature controls at 35-45 DEG C.
6., according to the preparation method of the arbitrary described whey fermentation dried beef of claim 1-2, wherein step (4) is fried is specially: 170 DEG C of fried 2min, then cool.
7. according to the preparation method of the arbitrary described whey fermentation dried beef of claim 1-2, in wherein said step (2), the adding proportion of flavoring is 1%-3% salt, 0.2%-0.6% sodium phosphate trimer, 0.6%-0.8% white granulated sugar, 0.1%-0.3% soy sauce and appropriate spice, the whey vol of interpolation is 2%-4%.
8. the preparation method of whey fermentation dried beef according to claim 7, wherein in whey, lactic acid bacteria concentration is 1 × 10
8cfu/mL.
9. the preparation method of whey fermentation dried beef according to claim 5, wherein when curing environment relative humidity is higher than 60%rh, carries out hydrofuge.
10. according to the dried beef that the preparation method of the arbitrary described whey fermentation dried beef of claim 1-9 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510446870.6A CN105077292A (en) | 2015-07-27 | 2015-07-27 | Whey fermented sliced dried beef and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510446870.6A CN105077292A (en) | 2015-07-27 | 2015-07-27 | Whey fermented sliced dried beef and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105077292A true CN105077292A (en) | 2015-11-25 |
Family
ID=54559339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510446870.6A Pending CN105077292A (en) | 2015-07-27 | 2015-07-27 | Whey fermented sliced dried beef and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105077292A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509653A (en) * | 2016-11-10 | 2017-03-22 | 李科羽 | Faintly fragrant sauced beef |
| CN106616390A (en) * | 2016-11-18 | 2017-05-10 | 卢兵 | Pork strip preparation method |
| CN106722334A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of dried beef |
| CN106722722A (en) * | 2016-12-30 | 2017-05-31 | 重庆汤嫂食品有限公司 | The processing technology of Pickling Powder |
| CN106858399A (en) * | 2017-01-17 | 2017-06-20 | 广西神龙王农牧食品集团有限公司 | A kind of preparation method of dried pork |
| CN106889474A (en) * | 2016-12-31 | 2017-06-27 | 安徽省银百益食品有限公司 | A kind of spiced hot dog meat |
| CN106901193A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of sauce pot roast beef |
| CN109198525A (en) * | 2018-08-17 | 2019-01-15 | 杨帆 | The production method of whey Pugionium cornutum can product |
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| CN101248884A (en) * | 2008-03-28 | 2008-08-27 | 东北农业大学 | Technological process for preparing fermentation dehydrated beef using composite leaven |
| CN102835669A (en) * | 2012-09-18 | 2012-12-26 | 内蒙古大牧场食品有限责任公司 | Fermentation type air-dried beef and production method of fermentation type air-dried beef |
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- 2015-07-27 CN CN201510446870.6A patent/CN105077292A/en active Pending
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509653A (en) * | 2016-11-10 | 2017-03-22 | 李科羽 | Faintly fragrant sauced beef |
| CN106616390A (en) * | 2016-11-18 | 2017-05-10 | 卢兵 | Pork strip preparation method |
| CN106722334A (en) * | 2016-11-29 | 2017-05-31 | 广西大学 | A kind of preparation method of dried beef |
| CN106722722A (en) * | 2016-12-30 | 2017-05-31 | 重庆汤嫂食品有限公司 | The processing technology of Pickling Powder |
| CN106901193A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of sauce pot roast beef |
| CN106889474A (en) * | 2016-12-31 | 2017-06-27 | 安徽省银百益食品有限公司 | A kind of spiced hot dog meat |
| CN106858399A (en) * | 2017-01-17 | 2017-06-20 | 广西神龙王农牧食品集团有限公司 | A kind of preparation method of dried pork |
| CN109198525A (en) * | 2018-08-17 | 2019-01-15 | 杨帆 | The production method of whey Pugionium cornutum can product |
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Application publication date: 20151125 |