CN105266039A - Fresh mushroom-beef dish bag - Google Patents
Fresh mushroom-beef dish bag Download PDFInfo
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- CN105266039A CN105266039A CN201510792162.8A CN201510792162A CN105266039A CN 105266039 A CN105266039 A CN 105266039A CN 201510792162 A CN201510792162 A CN 201510792162A CN 105266039 A CN105266039 A CN 105266039A
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- 235000015277 pork Nutrition 0.000 claims abstract description 16
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 15
- 235000020279 black tea Nutrition 0.000 claims abstract description 15
- PXFBZOLANLWPMH-UHFFFAOYSA-N 16-Epiaffinine Natural products C1C(C2=CC=CC=C2N2)=C2C(=O)CC2C(=CC)CN(C)C1C2CO PXFBZOLANLWPMH-UHFFFAOYSA-N 0.000 claims abstract description 14
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- 235000015763 Artemisia ludoviciana Nutrition 0.000 claims abstract description 14
- 241000608847 Gnaphalium Species 0.000 claims abstract description 14
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- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
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- 239000006071 cream Substances 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 210000002435 tendon Anatomy 0.000 claims abstract description 7
- 240000006794 Volvariella volvacea Species 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
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- 239000000463 material Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 244000062250 Kaempferia rotunda Species 0.000 claims description 6
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 6
- 235000015223 cooked beef Nutrition 0.000 claims description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 210000002966 serum Anatomy 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019658 bitter taste Nutrition 0.000 abstract description 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 1
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 1
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 1
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 1
- 235000004423 Crataegus monogyna Nutrition 0.000 abstract 1
- 240000000171 Crataegus monogyna Species 0.000 abstract 1
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
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- 230000000717 retained effect Effects 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 abstract 1
- 238000009210 therapy by ultrasound Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- 210000003205 muscle Anatomy 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- -1 flavone compound Chemical class 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 208000008265 Favism Diseases 0.000 description 1
- 206010018444 Glucose-6-phosphate dehydrogenase deficiency Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000270295 Serpentes Species 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 229930182558 Sterol Natural products 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000001900 immune effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 235000013902 inosinic acid Nutrition 0.000 description 1
- 239000004245 inosinic acid Substances 0.000 description 1
- 229940028843 inosinic acid Drugs 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002617 leukotrienes Chemical class 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000003141 lower extremity Anatomy 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000007096 poisonous effect Effects 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 150000003432 sterols Chemical class 0.000 description 1
- 235000003702 sterols Nutrition 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a fresh mushroom-beef dish bag. The fresh mushroom-beef dish bag is prepared from, by weight, 20-24 parts of straw mushrooms, 60-70 parts of beef, 4-5 parts of cream, 2-3 parts of minced garlic, 6-7 parts of beef tendons, 6-9 parts of hawthorn preserved fruit, 20-24 parts of affine cudweed, 25-30 parts of black pork, 8-10 parts of sticky rice, 4-5 parts of black tea powder, 9-11 parts of soybean paste, 5-6 parts of edible oil, 2-3 parts of white granulated sugar, 4-5 parts of salt and an appropriate amount of rhizoma kaempferiae, amomum tsao-ko and water. According to the fresh mushroom-beef dish bag, by extracting black tea juice at low temperature, flavor substances in tea soup can be retained to the maximum limit; by adopting ultrasonic treatment, not only are the effects of killing bacteria and improving the pork quality achieved, but also the pork can be kept delicious and prevented from being aged; affine cudweed is washed cleaned and then blanched with water, the bitter taste can be removed, unique aroma can be sent out when affine cudweed gets mildew, and the dish aroma is improved; the fresh mushroom-beef dish bag is fine and smooth in mouthfeel, easy to absorb, rich and balanced in nutrition and convenient to eat, integrates the aroma of the fresh mushrooms and the beef and is convenient food suitable for people of all ages.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of fresh mushroom beef cooking bag.
Background technology
Affine cudweed is the herb of feverfew affine cudweed, and it is based on wild, and distributed areas are extensive, and national most area such as the ground such as East China, Central-South, southwestern and Hebei, Shaanxi, Taiwan all can grow, aboundresources.Affine cudweed nature and flavor are sweet, flat, there is the larynx fire that disappears, antipyretic, detoxification, beneficial gas in tune, stopping leak, eliminating phlegm, gas during pressure, effect such as to cough of reducing phlegm and internal heat, can be used for cold cough, bronchitis, asthma, hypertension, favism, rheumatism, the treatments such as pain in waist and lower extremities; Traumatic injury is controlled in external application, and poisonous snake stings.Correlative study finds, affine cudweed is rich in the bioactive ingredients such as flavone compound, volatile oil, alkaloid, sterol, among the peoplely to utilize its pharmacology and edible with a long history.
Fine and smooth and the rich in nutritive value of black pork quality.The content of the unrighted acid in muscle is 8.87%; particularly leukotrienes can protect liver, can improve human immunological competence, can also improve the activity of SOD in human body simultaneously; suppress the generation of MDA; delay body aging, cell senescence, content is significantly higher than other pig kinds; high nutritive value and health-care effect is had to human body; can promote longevity as edible for a long time, and have soup juice strong, around tooth lasting.The total content of flesh delicate flavor principal character amino acid asparatate, glutamic acid, glycine, alanine and inosinicacid in the black pig muscle of ginger man is apparently higher than foreign pig, and the soup juice that culinary art recalls is strong, and mouth stays lingering fragrance, has larger miscellaneous function to human body.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fresh mushroom beef cooking bag.
The present invention is achieved by the following technical solutions:
A kind of fresh mushroom beef cooking bag, is made up of the raw material of following weight portion: straw mushroom 20-24, beef 60-70, cream 4-5, garlic end 2-3, beef tendon 6-7, preserved haw 6-9, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.
Fresh mushroom beef cooking bag according to claim 1, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;
(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;
(6) fry perfume (or spice) by after cream, the mixing of garlic end, then the mushroom of water of having scalded, beef are put into wherein, then the seasoning sauce material adding step 5 mixes, heating is stewing ripe, obtains cooked beef;
(7) cook after mix with the pickled pork material of preserved haw, step 3 after beef tendon being minced, then mix with the cooked beef of step 6 and other residual components, pack quick-frozen afterwards.
Advantage of the present invention is: adopt low temperature extraction black tea draw-off juice can reduce aroma substance and stand high temperature, retain the flavor substance in millet paste to greatest extent.With the meat of ultrasonic wave process, the muscle fibril of meat is destroyed and discharges the diffusate of thickness, and meat fiber is able to mutual stickup, thus the intensity of improved products.Ultrasonic wave process not only can play the effect of sterilization, also can keep the deliciousness of meat, prevents aging.Affine cudweed wash clean water is scalded and can remove bitter taste, treat that its mouldy meeting sends a kind of distinctive fragrance, promote the fragrance of cooking.Cooking delicate mouthfeel of the present invention, easily absorption, nutritious equilibrium, instant, having merged the fragrance of fresh mushroom and beef, is a kind of all-ages instant food.
Detailed description of the invention
A kind of fresh mushroom beef cooking bag, is made up of the raw material of following weight portion: straw mushroom 20, beef 60, cream 4, garlic end 2, beef tendon 6, preserved haw 6, affine cudweed 20, black pork 25, glutinous rice 8, black tea powder 4, soya sauce 9, edible oil 5, white granulated sugar 2, salt 4, kaempferia galamga, tsaoko, water are appropriate.
Fresh mushroom beef cooking bag according to claim 1, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20 minutes, after leaching chicken soup;
(2) by the water mixed processing 30 minutes of black tea and 45 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20 hours, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30 minutes after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10 minutes is boiled in big fire, obtains seasoning sauce material;
(6) fry perfume (or spice) by after cream, the mixing of garlic end, then the mushroom of water of having scalded, beef are put into wherein, then the seasoning sauce material adding step 5 mixes, heating is stewing ripe, obtains cooked beef;
(7) cook after mix with the pickled pork material of preserved haw, step 3 after beef tendon being minced, then mix with the cooked beef of step 6 and other residual components, pack quick-frozen afterwards.
Claims (2)
1. a fresh mushroom beef cooking bag, it is characterized in that, be made up of the raw material of following weight portion: straw mushroom 20-24, beef 60-70, cream 4-5, garlic end 2-3, beef tendon 6-7, preserved haw 6-9, affine cudweed 20-24, black pork 25-30, glutinous rice 8-10, black tea powder 4-5, soya sauce 9-11, edible oil 5-6, white granulated sugar 2-3, salt 4-5, kaempferia galamga, tsaoko, water are appropriate.
2. fresh mushroom beef cooking is wrapped according to claim 1, and it is characterized in that, the concrete steps of preparation method are as follows:
(1) by adding kaempferia galamga after edible rusting heat, tsaoko stir-fry and add the mixing of chicken bone, salt and suitable quantity of water to savory spilling after big fire boil rear little fire and simmer 20-30 minute, after leaching chicken soup;
(2) by the water mixed processing 30-40 minute of black tea and 45-50 DEG C, add white granulated sugar and stir, after cooling, filter sediment, more black pork is cut into small pieces and above-mentioned black tea draw-off juice hybrid infusion 20-22 hour, pull black Pork-pieces out;
(3) carry out ultrasonic wave process 30-40 minute after the black Pork-pieces of step 2 being put into the chicken soup mixing of step 1, seal pickled 4-5 days, obtain pickled pork material;
(4) affine cudweed is put into boiling water blanching 1-2 minute, pull out in rear placement greenhouse and treat that it is mouldy, then grind to form slurries after mixing with it after being sent out by glutinous rice bubble, obtain mixed serum;
(5) mixed serum of impregnated for step 2 black tea draw-off juice and step 4, soya sauce are mixed, rear little fiery infusion 10-15 minute is boiled in big fire, obtains seasoning sauce material;
(6) fry perfume (or spice) by after cream, the mixing of garlic end, then the mushroom of water of having scalded, beef are put into wherein, then the seasoning sauce material adding step 5 mixes, heating is stewing ripe, obtains cooked beef;
(7) cook after mix with the pickled pork material of preserved haw, step 3 after beef tendon being minced, then mix with the cooked beef of step 6 and other residual components, pack quick-frozen afterwards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792162.8A CN105266039A (en) | 2015-11-18 | 2015-11-18 | Fresh mushroom-beef dish bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510792162.8A CN105266039A (en) | 2015-11-18 | 2015-11-18 | Fresh mushroom-beef dish bag |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105266039A true CN105266039A (en) | 2016-01-27 |
Family
ID=55136545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510792162.8A Withdrawn CN105266039A (en) | 2015-11-18 | 2015-11-18 | Fresh mushroom-beef dish bag |
Country Status (1)
| Country | Link |
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| CN (1) | CN105266039A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433030A (en) * | 2018-03-22 | 2018-08-24 | 山东如康清真食品有限公司 | A kind of production method of mutton cooking packet |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720945A (en) * | 2009-12-31 | 2010-06-09 | 中国肉类食品综合研究中心 | Instant beef food and method for preparing same |
| CN103622051A (en) * | 2013-11-30 | 2014-03-12 | 界首市宏亮食品有限公司 | Spleen-tonifying and stomach-nourishing beef and production method thereof |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
-
2015
- 2015-11-18 CN CN201510792162.8A patent/CN105266039A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101720945A (en) * | 2009-12-31 | 2010-06-09 | 中国肉类食品综合研究中心 | Instant beef food and method for preparing same |
| CN103622051A (en) * | 2013-11-30 | 2014-03-12 | 界首市宏亮食品有限公司 | Spleen-tonifying and stomach-nourishing beef and production method thereof |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN104814447A (en) * | 2015-05-27 | 2015-08-05 | 四川龙洋食品有限公司 | Preparation method of non-smoked low-salt flavored preserved meat |
Non-Patent Citations (2)
| Title |
|---|
| 强永娥: "姜家黑猪何以成为养殖新宠", 《农村养殖技术》 * |
| 木麻黄: "《种草吃》", 31 August 2014, 南方日报出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108433030A (en) * | 2018-03-22 | 2018-08-24 | 山东如康清真食品有限公司 | A kind of production method of mutton cooking packet |
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Application publication date: 20160127 |