CN105192748B - A kind of sandwich Baconic and preparation method thereof - Google Patents
A kind of sandwich Baconic and preparation method thereof Download PDFInfo
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- CN105192748B CN105192748B CN201510788309.6A CN201510788309A CN105192748B CN 105192748 B CN105192748 B CN 105192748B CN 201510788309 A CN201510788309 A CN 201510788309A CN 105192748 B CN105192748 B CN 105192748B
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Abstract
The present invention provides a kind of sandwich Baconics and preparation method thereof, the sandwich Baconic includes following parts by weight raw material, 100~120 parts of pork, 50~60 parts of chicken, 40~48 parts of cock skin, 60-75 parts of emulsion paste, 30~36 parts of cassava modified starch, 10~12 parts of modified corn starch, 20~30 parts of ice water, 4.5~6.2 parts of salt, 8.5~12.3 parts of white granulated sugar, 1.2~2 parts of yeast extract, 0.01~0.015 part of sodium nitrite, 0.9~1.1 part of phosphate, 1~1.5 part of xylitol, 1~1.5 part of glucose, 0.2~0.32 part of sodium isoascorbate, 3~4.5 parts of flavorant, marinated materials.Sandwich unique flavor of the present invention lubricates tasty and refreshing and non-greasy, excellent taste.Its production simplifies process flow, improves the production efficiency of Baconic.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of sandwich Baconic and preparation method thereof.
Background technique
Baconic is to be popular in the Western-style high-grade low-temperature meat product of American-European one kind, because of its distinctive smoked flavor, by China
Consumer's likes and pursues.Traditional Baconic processes mainly using pork as raw material by techniques such as shaping, marinated, tumbling, smoked bakings
It forms.With the improvement of people ' s living standards with the transformation of consumption idea, pork bacon is since the grease of pork is excessive, Bu Nengman
The numerous consumer demands of foot and eating habit.
Summary of the invention
In view of this, the present invention is directed to propose a kind of sandwich Baconic and preparation method thereof, by based on pork and chicken
It wants made of Raw material processing, flavor, appearance and traditional Baconic's product are similar and full of nutrition, and mouthfeel is excellent.
In order to achieve the above objectives, the technical scheme of the present invention is realized as follows:
A kind of sandwich Baconic, including following parts by weight raw material, 100~120 parts of pork, 50~60 parts of chicken, cock skin
40~48 parts, 60-75 parts of emulsion paste, 30~36 parts of cassava modified starch, 10~12 parts of modified corn starch, ice water 20~30
Part, 4.5~6.2 parts of salt, 8.5~12.3 parts of white granulated sugar, 1.2~2 parts of yeast extract, 0.01~0.015 part of sodium nitrite,
0.9~1.1 part of phosphate, 1~1.5 part of xylitol, 1~1.5 part of glucose, 0.2~0.32 part of sodium isoascorbate, eat perfume
3~4.5 parts of material pickles materials.
Preferably, the marinated materials include the substance of following parts by weight, and 0.3~0.4 part of phosphate, salt 0.5~
0.7 part, 0.5~0.7 part of white granulated sugar lure red 0.003~0.004 part.
Preferably, the phosphate be one of sodium tripolyphosphate, calgon and sodium pyrophosphate or it is a kind of with
On.
Preferably, the lean to fat ratio of the pork is 1:8.5~1:9.5.
Preferably, the chicken is Fresh Grade Breast.
Preferably, the emulsion paste is made of soybean protein isolate and water, and the mass ratio of two kinds of ingredients is 1:4~1:5.
Preferably, the flavorant includes somatose cream, beef with brown sauce essence cream and high power meat essence cream；
Preferably, the weight ratio of the somatose cream, beef with brown sauce essence cream and high power meat essence cream is 0.8:0.8:1.
Present invention simultaneously provides a kind of methods for preparing sandwich Baconic as described above, include the following steps,
1) raw meat thaws: pork, chicken being carried out defrosting processing, temperature controls between -18 DEG C ± 2 DEG C, it is desirable that room
Interior well-ventilated, thawing time are 20-24 hours, road under the central temperature of defrosting to pork, chicken can enter at 0 DEG C -4 DEG C
Process；
2) it rubs: the raw meat after defrosting being rubbed by meat grinder, pork source selects the orifice plate of 16-20mm to be twisted
System, chicken source select the orifice plate of 6-8mm to carry out process；
3) knead-salting: the pork of rubbing, marinated materials, sodium nitrite are poured into tumbler after mixing with ice water, carried out
Tumbling, tumbling time are 4~5 hours, and per half an hour suspends 15~20min, and tumbling is pickled under the conditions of being placed on -3 DEG C~5 DEG C
20-24h；
4) it prepares emulsion paste: soybean protein isolate being mixed in proportion with water, is sufficiently stirred with cutmixer and emulsion paste is made；
5) it cuts and mixes: the chicken of rubbing being put into cutmixer by the proportion, addition phosphate, which cut, mixes 2-3min, is added
Salt, which is cut, mixes 4-6min, and addition emulsion paste, which is cut, mixes 1-2min, and white granulated sugar, yeast extract, xylitol, glucose, nitrous is added
Sour sodium, sodium isoascorbate and flavorant, which are cut, mixes 1-3min, is eventually adding modified corn starch and cassava modified starch, cuts and mix
It is moist to slurry, the pork pickled is added, is stirred evenly；
6) it fills: the slurry mixed will be cut and be fitted into mold, uniformly completed；
7) boiling: mold is placed in boiling case, 60~75 DEG C of 0.9~1.2h of boiling；Preferably, 70 DEG C of boiling 1h；
8) sootiness: demoulding is placed in Fumigator, 50~60 DEG C of dry 5-10min, 50~60 DEG C of 10~15min of sootiness,
Continue 5~15min of sootiness after turn-over；Preferably；50 DEG C of dry 5-10min, 60 DEG C of sootiness 15min continue sootiness after turn-over
10min；
9) quick-frozen: after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -15~-5 DEG C；Preferably, -10 DEG C；
10) slice packaging: with Baconic's slicer will be quick-frozen after product be sliced, packaging, be placed in freezen protective in quick freezing repository；
Preferably, with a thickness of 1.8~2mm.
Compared with the existing technology, sandwich Baconic of the present invention and preparation method thereof, has the advantage that
(1) sandwich Baconic of the present invention is made using pork and chicken by primary raw material, chicken protein content compared with
Height, fat content is lower, it is arranged in pairs or groups with pork, a kind of novel sandwich Baconic new product is developed, had both remained traditional Baconic
Flavor, and solve the problems, such as that pork grease is excessive, enrich product structure, meet modern Man's Demands.
(2) sandwich Baconic of the present invention is applicable to a variety of cooking methods such as decoct, bake, rinse, frying, steaming, and has rich
The nutritional ingredients such as rich protein, unique flavor lubricate tasty and refreshing and non-greasy, excellent taste.
(3) method of the present invention for preparing sandwich Baconic does not use traditional Baconic's process in production process
In injection technique, simplify process flow, improve the production efficiency of Baconic.
(4) present invention enriches Baconic's product structure, can meet the needs of consumer is to different flavor product.
Specific embodiment
In order to understand the present invention, below by specific embodiment, the invention will be further described.
Embodiment one
A kind of sandwich Baconic is prepared from the following materials: the pork 50kg after marinated, Fresh Grade Breast 25kg, cock skin
20kg, emulsion paste 30kg, cassava modified starch 15kg, modified corn starch 5kg, ice water 10kg, salt 2.5kg, white granulated sugar
4.5kg, phosphate 0.45kg, yeast extract 0.75kg, xylitol 0.5kg, glucose 0.5kg, sodium nitrite 0.005kg,
Sodium isoascorbate 0.1kg, flavorant 1.5kg pickle materials；Marinated materials include phosphate 0.15kg, salt 0.3kg,
White granulated sugar 0.3kg lures red 0.002kg.Wherein phosphate is the mixing of sodium tripolyphosphate, calgon and sodium pyrophosphate,
The mass ratio of three is 2:1:2.
The lean to fat ratio of the pork is 1:8.5.The emulsion paste is made of soybean protein isolate and water, the matter of two kinds of ingredients
Amount is than being 1:4.5.
The flavorant includes somatose cream, beef with brown sauce essence cream and high power meat essence cream；And it is the somatose cream, red
The weight ratio of roasted beef essence cream and high power meat essence cream is 0.8:0.8:1.
Sandwich Baconic as described above, preparation step are as follows:
(1) raw meat thaws: selection meets the pork of hygienic requirements, chicken carries out defrosting processing, the control of thawing room temperature
Between -18 DEG C ± 2 DEG C, it is desirable that room ventilation is good, and thawing time is 24 hours, thaws to the central temperature of pork, chicken
At 2 DEG C, into next procedure, it is desirable that smell, color are normal；
(2) it rubs: the raw meat after defrosting being rubbed by meat grinder, pork source selects the orifice plate of 16mm to be twisted
System, chicken source select the orifice plate of 8mm to carry out process；
(3) knead-salting: the pork of rubbing, marinated materials, sodium nitrite are poured into tumbler after mixing with ice water, carried out
Tumbling, tumbling time are 4.5 hours, and per half an hour suspends 15min, and tumbling pickles 22h under the conditions of being placed on 2 DEG C；
(4) it prepares emulsion paste: 20kg soybean protein isolate being mixed with 80kg water, is sufficiently stirred with cutmixer and emulsification is made
Slurry；
(5) it cuts and mixes: the 25kg chicken rubbed is put into cutmixer, addition 0.45kg phosphate, which cut, mixes 2min, is added
2.5kg salt, which is cut, mixes 4min, and addition 30kg emulsion paste, which is cut, mixes 1min, and white granulated sugar 4.5kg, yeast extract 0.75kg, wood is added
Sugar alcohol 0.5kg, glucose 0.5kg, sodium nitrite 0.005kg, sodium isoascorbate 0.1kg and flavorant, which are cut, mixes 2min, most
Modified corn starch and cassava modified starch are added afterwards, it is slowly uniformly to be added that converted starch, which is added, in order to avoid agglomerating, cuts and mixes
It is moist to slurry, the pork that 50kg has been pickled is added, is stirred evenly；
(6) it fills: the slurry mixed will be cut and be fitted into mold, uniformly completed；
(7) boiling: mold is placed in boiling case, 70 DEG C of boiling 1h；
(8) sootiness: demoulding is placed in Fumigator, 55 DEG C of dry 8min, 60 DEG C of sootiness 15min, continues sootiness after turn-over
10min；
(9) quick-frozen: after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -10 DEG C；
(10) slice packaging: with Baconic's slicer will be quick-frozen after product be sliced, with a thickness of 2mm, packaging is placed in quick freezing repository
Middle freezen protective.
Embodiment two
A kind of sandwich Baconic is prepared from the following materials: the pork 110kg after marinated, Fresh Grade Breast 55kg, cock skin
46kg, emulsion paste 70kg, cassava modified starch 33kg, modified corn starch 11kg, ice water 25kg, salt 5kg, white granulated sugar
10kg, phosphate 1kg, yeast extract 1.5kg, xylitol 1.2kg, glucose 1.3kg, sodium nitrite 0.013kg are different anti-bad
Hematic acid sodium 0.25kg, flavorant 3.5kg pickle materials；Marinated materials include phosphate 0.35kg, salt 0.6kg, white granulated sugar
0.6kg lures red 0.0035kg；Wherein phosphate is the mixing of sodium tripolyphosphate, calgon and sodium pyrophosphate, three's
Mass ratio is 2:1:2.
The lean to fat ratio of the pork is 1:9.5.The emulsion paste is made of soybean protein isolate and water, the matter of two kinds of ingredients
Amount is than being 1:5.
The flavorant includes somatose cream, beef with brown sauce essence cream and high power meat essence cream；And it is the somatose cream, red
The weight ratio of roasted beef essence cream and high power meat essence cream is 0.8:0.8:1.
Sandwich Baconic as described above, preparation step are as follows:
(1) raw meat thaws: selection meets the pork of hygienic requirements, chicken carries out defrosting processing, the control of thawing room temperature
Between -18 DEG C ± 2 DEG C, it is desirable that room ventilation is good, and thawing time is 22 hours, thaws to the central temperature of pork, chicken
At 3 DEG C, into next procedure, it is desirable that smell, color are normal；
(2) it rubs: the raw meat after defrosting being rubbed by meat grinder, pork source selects the orifice plate of 16mm to be twisted
System, chicken source select the orifice plate of 8mm to carry out process；
(3) knead-salting: the pork of rubbing, marinated materials, sodium nitrite are poured into tumbler after mixing with ice water, carried out
Tumbling, tumbling time are 4 hours, and per half an hour suspends 18min, and tumbling pickles 20h under the conditions of being placed on 0 DEG C；
(4) it prepares emulsion paste: soybean protein isolate being mixed in proportion with water, is sufficiently stirred with cutmixer and emulsification is made
Slurry；
(5) it cuts and mixes: the chicken of rubbing is put into cutmixer, addition phosphate, which cut, mixes 2.5min, and addition salt, which is cut, to be mixed
5min is added emulsion paste and cuts and mixes 1.5min, and white granulated sugar, yeast extract, xylitol, glucose, sodium nitrite, different anti-bad is added
Hematic acid sodium and flavorant, which are cut, mixes 1min, is eventually adding modified corn starch and cassava modified starch, and it is to want that converted starch, which is added,
It is slowly uniform to be added, in order to avoid agglomeration, cuts and mix moist to slurry, add the pork pickled, stir evenly；
(6) it fills: the slurry mixed will be cut and be fitted into mold, uniformly completed；
(7) boiling: mold is placed in boiling case, 65 DEG C of boiling 1.2h；
(8) sootiness: demoulding is placed in Fumigator, 50 DEG C of dry 10min, 55 DEG C of sootiness 8min, continues sootiness after turn-over
10min；
(9) quick-frozen: after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -12 DEG C；
(10) slice packaging: with Baconic's slicer will be quick-frozen after product be sliced, with a thickness of 2mm, packaging is placed in quick freezing repository
Middle freezen protective.
Embodiment three
A kind of sandwich Baconic is prepared from the following materials: the pork 115kg after marinated, Fresh Grade Breast 58kg, cock skin
46kg, emulsion paste 70kg, cassava modified starch 34kg, modified corn starch 11kg, ice water 28kg, salt 6kg, white granulated sugar
10kg, phosphate 1kg, yeast extract 1.75kg, xylitol 1.3kg, glucose 1.3kg, sodium nitrite 0.013kg are different anti-
Bad hematic acid sodium 0.2kg, flavorant 2.5kg pickle materials；Marinated materials include phosphate 0.38kg, salt 0.65kg, white sand
Sugared 0.65kg lures red 0.0038kg；Wherein phosphate be sodium tripolyphosphate, calgon and sodium pyrophosphate mixing, three
The mass ratio of person is 2:1:2.
The lean to fat ratio of the pork is 1:9.The emulsion paste is made of soybean protein isolate and water, the quality of two kinds of ingredients
Than for 1:4.
The flavorant includes somatose cream, beef with brown sauce essence cream and high power meat essence cream；And it is the somatose cream, red
The weight ratio of roasted beef essence cream and high power meat essence cream is 0.8:0.8:1.
Sandwich Baconic as described above, preparation step are as follows:
(1) raw meat thaws: selection meets the pork of hygienic requirements, chicken carries out defrosting processing, the control of thawing room temperature
Between -18 DEG C ± 2 DEG C, it is desirable that room ventilation is good, and thawing time is 23 hours, thaws to the central temperature of pork, chicken
At 4 DEG C, into next procedure, it is desirable that smell, color are normal；
(2) it rubs: the raw meat after defrosting being rubbed by meat grinder, pork source selects the orifice plate of 16mm to be twisted
System, chicken source select the orifice plate of 8mm to carry out process；
(3) knead-salting: the pork of rubbing, marinated materials, sodium nitrite are poured into tumbler after mixing with ice water, carried out
Tumbling, tumbling time are 4.5 hours, suspend 18min when per, and tumbling pickles 23h under the conditions of being placed on 4 DEG C；
(4) it prepares emulsion paste: soybean protein isolate being mixed in proportion with water, is sufficiently stirred with cutmixer and emulsification is made
Slurry；
(5) it cuts and mixes: the chicken of rubbing is put into cutmixer, addition phosphate, which cut, mixes 3min, and addition salt, which is cut, to be mixed
6min, addition emulsion paste, which is cut, mixes 2min, and white granulated sugar, yeast extract, xylitol, glucose, sodium nitrite, different Vitamin C is added
Sour sodium and flavorant, which are cut, mixes 3min, is eventually adding modified corn starch and cassava modified starch, and it is to delay that converted starch, which is added,
It is slow uniform to be added, in order to avoid agglomeration, cuts and mix moist to slurry, add the pork pickled, stir evenly；
(6) it fills: the slurry mixed will be cut and be fitted into mold, uniformly completed；
(7) boiling: mold is placed in boiling case, 72 DEG C of boiling 1h；
(8) sootiness: demoulding is placed in Fumigator, 53 DEG C of dry 10min, 60 DEG C of sootiness 15min, continues sootiness after turn-over
15min；
(9) quick-frozen: after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -12 DEG C；
(10) slice packaging: with Baconic's slicer will be quick-frozen after product be sliced, with a thickness of 2mm, packaging is placed in quick freezing repository
Middle freezen protective.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in the invention
Spirit and principle within, any modification, equivalent replacement, improvement and so on should be included in the protection model of the invention
Within enclosing.
Claims (12)
1. a kind of method for preparing sandwich Baconic, it is characterised in that: including following preparation step,
1) selection raw material: 100~120 parts of parts by weight pork, 50~60 parts of chicken, 40~48 parts of cock skin, emulsion paste 60-75
Part, 30~36 parts of cassava modified starch, 10~12 parts of modified corn starch, 20~30 parts of ice water, 4.5~6.2 parts of salt, white sand
8.5~12.3 parts of sugar, 1.2~2 parts of yeast extract, 0.01~0.015 part of sodium nitrite, 0.9~1.1 part of phosphate, xylose
It 1~1.5 part of alcohol, 1~1.5 part of glucose, 0.2~0.32 part of sodium isoascorbate, 2.5~4.5 parts of flavorant, pickles and uses
Material；
2) raw meat thaws: pork, chicken being carried out defrosting processing, temperature controls between -18 DEG C ± 2 DEG C, it is desirable that interior is logical
Wind is good, and thawing time is 20-24 hours, road work under the central temperature of defrosting to pork, chicken can enter at 0 DEG C -4 DEG C
Sequence；
3) it rubbing: the raw meat after defrosting is rubbed by meat grinder, pork source selects the orifice plate of 16-20mm to carry out process,
Chicken source selects the orifice plate of 6-8mm to carry out process；
4) knead-salting: pouring into tumbler for the pork of rubbing, marinated materials, sodium nitrite after mixing with ice water, carry out tumbling,
Tumbling time is 4~5 hours, and per half an hour suspends 15~20min, and tumbling pickles 20-24h under the conditions of being placed on -3 DEG C~5 DEG C；
5) it prepares emulsion paste: soybean protein isolate being mixed in proportion with water, is sufficiently stirred with cutmixer and emulsion paste is made；
6) it cuts and mixes: the chicken of rubbing being put into cutmixer by the proportion, addition phosphate, which cut, mixes 2-3min, and salt is added
Cut and mix 4-6min, emulsion paste is added and cuts and mixes 1-2min, be added white granulated sugar, yeast extract, xylitol, glucose, sodium nitrite,
Sodium isoascorbate and flavorant, which are cut, mixes 1-3min, and modified corn starch and cassava modified starch is added, cut mix it is thin to slurry
It is greasy smooth, the pork pickled is added, is stirred evenly；
7) it fills: the slurry mixed will be cut and be fitted into mold, uniformly completed；
8) boiling: mold is placed in boiling case, 60~75 DEG C of 0.9~1.2h of boiling；
9) sootiness: demoulding is placed in Fumigator, 50~60 DEG C of dry 5-10min, 50~60 DEG C of 10~15min of sootiness, turn-over
Continue 5~15min of sootiness afterwards；
10) quick-frozen: after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -15~-5 DEG C；
11) slice packaging: with Baconic's slicer will be quick-frozen after product be sliced, packaging, be placed in freezen protective in quick freezing repository.
2. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the step 8) digestion process
In, mold is placed in boiling case, 70 DEG C of boiling 1h.
3. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the step 9) smoking process
In, demoulding is placed in Fumigator, 50 DEG C of dry 5-10min, 60 DEG C of sootiness 15min, continues sootiness 10min after turn-over.
4. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the quick-frozen process of step 10)
In, after cooling, be placed in it is quick-frozen in quick freezing repository, until central temperature reaches -10 DEG C.
5. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the step 11) slice packaging
In the process, with Baconic's slicer will be quick-frozen after product be sliced, product slice thickness be 1.8~2mm.
6. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the marinated materials include as follows
The substance of parts by weight, 0.3~0.4 part of phosphate, 0.5~0.7 part of salt, 0.5~0.7 part of white granulated sugar, temptation red 0.003~
0.004 part.
7. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the phosphate is tripolyphosphate
One of sodium, calgon and sodium pyrophosphate are two or more.
8. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the lean to fat ratio of the pork is 1:
8.5~1:9.5.
9. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the chicken is Fresh Grade Breast.
10. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the emulsion paste is by soybean point
It is formed from albumen and water, the mass ratio of two kinds of ingredients is 1:4~1:5.
11. the method according to claim 1 for preparing sandwich Baconic, it is characterised in that: the flavorant includes ox
Meat essence cream, beef with brown sauce essence cream and high power meat essence cream.
12. the method according to claim 11 for preparing sandwich Baconic, it is characterised in that: the somatose cream is braised in soy sauce
The weight ratio of somatose cream and high power meat essence cream is 0.8:0.8:1.
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| CN109645363A (en) * | 2017-10-12 | 2019-04-19 | 江苏雨润肉食品有限公司 | A kind of chafing dish Baconic processing method |
| CN107736571A (en) * | 2017-11-14 | 2018-02-27 | 河南伊赛牛肉股份有限公司 | A kind of processing method of beef-flavouring tempura |
| CN108208616A (en) * | 2017-12-19 | 2018-06-29 | 湖南农业大学 | A kind of preparation method for recombinating Baconic |
| CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A kind of Baconic and its manufacturing process |
Citations (4)
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|---|---|---|---|---|
| JPS58183055A (en) * | 1982-04-21 | 1983-10-26 | Yonekiyuu Kk | Cabbage roll wrapped with bacon |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102919876A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Preparation method of chicken bacon |
| CN104305252A (en) * | 2014-10-29 | 2015-01-28 | 福建容和盛食品集团有限公司 | Bacon and manufacture method thereof |
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2015
- 2015-11-16 CN CN201510788309.6A patent/CN105192748B/en active Active
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|---|---|---|---|---|
| JPS58183055A (en) * | 1982-04-21 | 1983-10-26 | Yonekiyuu Kk | Cabbage roll wrapped with bacon |
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102919876A (en) * | 2012-11-03 | 2013-02-13 | 福建圣农食品有限公司 | Preparation method of chicken bacon |
| CN104305252A (en) * | 2014-10-29 | 2015-01-28 | 福建容和盛食品集团有限公司 | Bacon and manufacture method thereof |
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| Title |
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Denomination of invention: Sandwich bacon and its preparation method Effective date of registration: 20221130 Granted publication date: 20190514 Pledgee: Bank of Beijing Limited by Share Ltd. Tianjin branch Pledgor: TIANJIN KUANDA AQUATIC FOOD CO.,LTD. Registration number: Y2022980024412 |