CN105595199A - Processing method for Kurobuta pork can - Google Patents
Processing method for Kurobuta pork can Download PDFInfo
- Publication number
- CN105595199A CN105595199A CN201510826970.1A CN201510826970A CN105595199A CN 105595199 A CN105595199 A CN 105595199A CN 201510826970 A CN201510826970 A CN 201510826970A CN 105595199 A CN105595199 A CN 105595199A
- Authority
- CN
- China
- Prior art keywords
- meat
- processing method
- add
- black globefish
- pork
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The invention relates to a processing method for a Kurobuta pork can, belonging to the field of food processing. The Kurobuta pork can comprises the following raw materials: Kurobuta pork, mushroom, hot pickled mustard tuber, edible oil, liquor, soy, garlic, ginger, anise, fennel, dried orange peel strip, Amomum tsao-ko, Chinese prickly ash, licorice root, smoked plum, five spice powder, dried capsicum, salt, monosodium glutamate and sodium polyphosphate. The processing method comprises preparation of a can soup and a can material. In preparation of the can material, the raw material pork is pickled and then precooked; then mushroom and hot pickled mustard tuber are separately precooked; garlic, ginger, and dried capsicum are stir-fried in hot oil until fragrance comes out; and filtering is carried out to obtain filtered oil for stir-frying of the precooked edible materials. In preparation of the can soup, the licorice root and smoked plum are added into soup obtained in precooking of the raw material pork. The prepared can soup and can material are mixed according to a certain ratio and then subjected to sealing, sterilization, cooling, capping and packaging so as to obtain the finished can. The Kurobuta pork can prepared by using the processing method is convenient to eat, gives out nostril-assailing fragrance, has delicious and non-greasy taste, abundant nutrients and long shelf life.
Description
[technical field]
The present invention relates to food processing field, especially a kind of processing method of black globefish canned meat.
[technical background]
Black globefish, Mammalia Rodentia Caviidae Dasyprocta animal, has another name called guinea pig, guinea pig, certain herbaceous plants with big flowers mouse, guinea pig, originates inIn South America, as the meat animals history of existing more than 3000 year, be a kind of collection game, nourishing, medicinal, fur, view and admireIn the precious herbivore of one, one-object-many-purposes. Black globefish fine and tender taste, delicious flavour, belongs to the meat of low fat, low cholesterolClass, has dense game characteristic, contains rich in protein, and containing lot of traces such as 17 seed amino acids and calcium, phosphorus, ironElement, and contain abundant melanin and Anticancer Element Selenium zinc and selenium, nutritious, there is the effect such as blood-enrich, removing toxic substances, in order toTreat the symptoms such as in poor health, old deficiency of the kidney, postpartum anemia, can also hypotensive, reducing blood lipid, hypoglycemic, anti-ageing, anti-swollenKnurl, supporing yang merit, be a kind of desirable natural nourishing health products, low, tired etc. to malnutrition, anaemia, insomnia, appetiteAll there is good regulating action, stomach trouble, hypertension, coronary heart disease etc. are had to obvious dietary function, often edible, Hai NengyouRequired various nutriments in effect ground balanced body, promote normal secretion metabolism in body, strengthen immunity.
Black globefish meat is laid out dining table as nutritional health food and is extensively approved by people, but at present, the eating method master of black globefishIf now boil existing food, can not meet people's out on tours or work time, want to eat the demand that just can have, comparatively inconvenience; Existing on the marketThough have more canned meat easy for carrying and eating, there is no the canned pack that adopts black globefish meat to make; In addition, existing on the marketThe most edible rear greasy feelings that easily produce of some canned meat products, affect eater's appetite, and taste is not good, cannot meet peopleThe present requirement for food health, delicious food, nutrition.
[summary of the invention]
In view of problem set forth above, the invention provides a kind of processing method of black globefish canned meat. Adopt processing method of the present inventionThe black globefish canned meat making have instant, fragrance assail the nostrils, tasty, without greasy feeling, nutritious, long shelf-life etc.Advantage.
Technical scheme of the present invention is as follows:
A processing method for black globefish canned meat, is characterized in that described canned meat is made by the raw material of following weight portion: black globefish meat200-300 part, mushroom 20-30 part, the hot pickled mustard tube 15-25 part that salts down, edible oil 12-18 part, white wine 10-15 part, soy sauce 5-10Part, garlic 5-10 part, ginger 8-16 part, anistree 3-5 part, fennel 3-5 part, dried orange peel bar 3-5 part, tsaoko 3-5 part,Chinese prickly ash 4-7 part, Radix Glycyrrhizae 5-10 part, smoked plum 5-10 part, five-spice powder 5-10 part, chilli 6-12 part, salt 10-16 part,Monosodium glutamate 4-7 part, sodium polyphosphate 2-4 part; Its processing method comprises the steps:
1) after black globefish meat is cleaned, clap meat with the knife back soft to meat, be then chopped into meat cubelets, add white wine, total salinity70% salt and sodium polyphosphate, stir, and pickles 60-90min;
2) the black globefish meat of pickling is put into pot, add anise, fennel, dried orange peel bar, tsaoko, Chinese prickly ash, then add water and do not have meatFace, the boiling of opening fire, boils to black globefish meat ripely very likely, then black globefish meat is pulled out, drains, cools, for subsequent use; Subsequently in potSoup juice in add Radix Glycyrrhizae and smoked plum intense fire to boil after, continue infusion 30-50min with slow fire, filtering filter residue, obtains filling soup;
3) mushroom is cleaned, precooked with boiling water, then pull out, drain, cooling, then shred, for subsequent use; Hot pickled mustard tube clear water will salt downClean 2-3 road, remove impurity, drain, be chopped into silk, then stir-fry to dry, for subsequent use;
4) garlic is clapped broken, ginger is cut into shredded ginger, and chilli is disconnected broken; By edible oil heating, add garlic that aforementioned processing crosses,Ginger and chilli, medium and small kerosene is fried, explodes to variable color, has giving off a strong fragrance taste, and oil is leached;
5) by step 4) heating of the oil that leaches, add step 1) black globefish meat, the step 3 of pickling) mushroom processedWith through step 3) shredded hot pickled mustard tuber of frying, stir-fry to 1-2min, add five-spice powder, monosodium glutamate, soy sauce and remaining salt,Continue to stir-fry to the micro-yellowing of black globefish meat surface, off the pot, cooling, obtain tank material;
6) by step 5) the tank material tinning of gained, and in tank material and fill with the ratio that the mass ratio of soup is 5-10:1 and add step 2)The filling soup of gained, reserves the bottom clearance of 8-10mm when tinning;
7) exhaust sealing, high temperature sterilization, cooling, capping, and packaging, gets product.
Further, in step 3) in, the time that described mushroom is precooked is 8-10min.
Further, step 9) in, the temperature of described exhaust sealing is 90-95 DEG C, the time is 8-12min, and can centerTemperature is not less than 60 DEG C.
Further, in step 9) in high-temperature sterilization temperature be 121-127 DEG C, sterilization time is 15-30min.
Further, step 9) in, described cooling employing different temperatures is flooded progressively cooling mode, is specially first and will sealsCan after sterilization is put into 75-85 DEG C, 55-65 DEG C, 38-40 DEG C water successively, proceeds to next temperature after being cooled to respectively water temperature againIn the water of degree, be finally cooled to 38-40 DEG C.
The invention provides a kind of processing method of black globefish canned meat, compared with prior art, there is following beneficial effect:
1, black globefish meat is nutritious, has the effects such as blood-enrich, nourishing, beauty treatment, enhancing immunity, is that desirable natural nourishing is protectedStrong product; And mushroom is to have high protein, low fat, polysaccharide and several amino acids and multivitamin mushroom food, can improveBody's immunity, delays senility, and cancer-resisting, hypoglycemic, reducing blood lipid, norcholesterol, to diabetes, pulmonary tuberculosis, biographyMetachromia hepatitis, neuritis etc. also can play therapeutic action, can be used for again indigestion, constipation etc. Black globefish head and mushroom combination, battalionFoster value, health-care efficacy double, then the hot pickled mustard tube that salts down of arranging in pairs or groups, and reduce the greasy feeling of can, promote overall mouthfeel and eater's appetite.
2, in process, first clap meat with the knife back, to destroy its meat fiber tissue, then pickle and add furtherWork, meat is more tasty, and mouthfeel is better; Meat is reinforced precooking first, can make black globefish meat sliding and oiliness, promotes equally the mouthfeel of meat,And the soup juice of cooking meat adds Radix Glycyrrhizae, smoked plum to boil filling soup again, fully retains the nutritional labeling of black globefish meat, and Radix Glycyrrhizae has beneficial gasBowl spares, moisten the lung and relieve the cough, effect of purging intense heat and detonicating, smoked plum has anti-aging, beneficial liver and nourishing stomach, promotes the production of body fluid to quench thirst, neutralizes acid metabolismThe effects such as product, for boiling filling soup, can strengthen the health-care efficacy of can; And in process, first to black globefish meat, mushroom,The hot pickled mustard tube that salts down is precooked, and reusable heat oil explodes garlic, ginger, chilli to going out taste, and then filters out oil strain and precook in order to fryingGood food materials, the tank material finally obtaining, aromatic assailing the nostrils, mouthfeel delicious food; The filling soup that is equipped with again appropriate proportioning, can was unlikely toDo, increased especially fragrance and the local flavor of can.
3, adopt processing method of the present invention, process is strictly controlled, and fully prevents and suppresses microbial growth, the battalion of canSupport to be worth and run off less, long shelf-life.
In a word, adopt the black globefish canned meat fragrance that makes of processing method of the present invention assail the nostrils, tasty, rich without greasy feeling, nutritionRich, long shelf-life, be a kind of healthy, nutritional health food, is applicable to all kinds of crowds edible.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit by any wayThe present invention processed.
Embodiment 1
A processing method for black globefish canned meat, takes raw material by following weight portion and makes through processing: 200 parts of black globefish meat, mushroom20 parts, 15 parts, the hot pickled mustard tube that salts down, 12 parts of edible oils, 10 parts of white wine, 5 parts, soy sauce, 5 parts, garlic, 8 parts, ginger, anistree 3Part, 3 parts, fennel, 3 parts of dried orange peel bars, 3 parts of tsaokos, 4 parts, Chinese prickly ash, 5 parts, Radix Glycyrrhizae, 5 parts, smoked plum, 5 parts of five-spice powders, dry6 parts, capsicum, 10 parts of salt, 4 parts of monosodium glutamates, 2 parts of sodium polyphosphates; Its processing method comprises the steps:
1) after black globefish meat is cleaned, clap meat with the knife back soft to meat, be then chopped into meat cubelets, add white wine, total salinity70% salt and sodium polyphosphate, stir, and pickles 60min;
2) the black globefish meat of pickling is put into pot, add anise, fennel, dried orange peel bar, tsaoko, Chinese prickly ash, then add water and do not have meatFace, the boiling of opening fire, boils to black globefish meat ripely very likely, then black globefish meat is pulled out, drains, cools, for subsequent use; Subsequently in potSoup juice in add Radix Glycyrrhizae and smoked plum intense fire to boil after, continue infusion 30min with slow fire, filtering filter residue, obtains filling soup;
3) mushroom is cleaned, with the boiling water 8min that precooks, then pulled out, drain, cooling, then shred, for subsequent use; Hot pickled mustard tube will salt downClean 2 roads with clear water, remove impurity, drain, be chopped into silk, then stir-fry to dry, for subsequent use;
4) garlic is clapped broken, ginger is cut into shredded ginger, and chilli is disconnected broken; By edible oil heating, add garlic that aforementioned processing crosses,Ginger and chilli, medium and small kerosene is fried, explodes to variable color, has giving off a strong fragrance taste, and oil is leached;
5) by step 4) heating of the oil that leaches, add step 1) black globefish meat, the step 3 of pickling) mushroom processedWith through step 3) shredded hot pickled mustard tuber of frying, stir-fry to 1min, add five-spice powder, monosodium glutamate, soy sauce and remaining salt, continueContinuous stir-frying to the micro-yellowing of black globefish meat surface, off the pot, cooling, obtain tank material;
6) by step 5) the tank material tinning of gained, and in tank material and fill with the ratio that the mass ratio of soup is 5:1 and add step 2) instituteFilling soup, when tinning, reserve the bottom clearance of 8mm;
7) exhaust sealing, temperature is 90 DEG C, the time is 12min, and can central temperature is not less than 60 DEG C; Again at 121 DEG C of barsHigh-temperature sterilization 30min under part; Progressively cooling mode is cooling then to adopt different temperatures dipping, is specially and first will seals after sterilizationCan put into successively 75-85 DEG C, 55-65 DEG C, 38-40 DEG C water, be cooled to respectively the water that proceeds to again next temperature after water temperatureIn, be finally cooled to 38-40 DEG C; Last capping, packaging, gets product.
Embodiment 2
A processing method for black globefish canned meat, takes raw material by following weight portion and makes through processing: 250 parts of black globefish meat, mushroom25 parts, 20 parts, the hot pickled mustard tube that salts down, 15 parts of edible oils, 12 parts of white wine, 8 parts, soy sauce, 7 parts, garlic, 12 parts, ginger, anistree 4Part, 4 parts, fennel, 4 parts of dried orange peel bars, 4 parts of tsaokos, 6 parts, Chinese prickly ash, 7 parts, Radix Glycyrrhizae, 8 parts, smoked plum, 8 parts of five-spice powders, dry10 parts, capsicum, 14 parts of salt, 6 parts of monosodium glutamates, 3 parts of sodium polyphosphates; Its processing method comprises the steps:
1) after black globefish meat is cleaned, clap meat with the knife back soft to meat, be then chopped into meat cubelets, add white wine, total salinity70% salt and sodium polyphosphate, stir, and pickles 80min;
2) the black globefish meat of pickling is put into pot, add anise, fennel, dried orange peel bar, tsaoko, Chinese prickly ash, then add water and do not have meatFace, the boiling of opening fire, boils to black globefish meat ripely very likely, then black globefish meat is pulled out, drains, cools, for subsequent use; Subsequently in potSoup juice in add Radix Glycyrrhizae and smoked plum intense fire to boil after, continue infusion 45min with slow fire, filtering filter residue, obtains filling soup;
3) mushroom is cleaned, with the boiling water 9min that precooks, then pulled out, drain, cooling, then shred, for subsequent use; Hot pickled mustard tube will salt downClean 3 roads with clear water, remove impurity, drain, be chopped into silk, then stir-fry to dry, for subsequent use;
4) garlic is clapped broken, ginger is cut into shredded ginger, and chilli is disconnected broken; By edible oil heating, add garlic that aforementioned processing crosses,Ginger and chilli, medium and small kerosene is fried, explodes to variable color, has giving off a strong fragrance taste, and oil is leached;
5) by step 4) heating of the oil that leaches, add step 1) black globefish meat, the step 3 of pickling) mushroom processedWith through step 3) shredded hot pickled mustard tuber of frying, stir-fry to 2min, add five-spice powder, monosodium glutamate, soy sauce and remaining salt, continueContinuous stir-frying to the micro-yellowing of black globefish meat surface, off the pot, cooling, obtain tank material;
6) by step 5) the tank material tinning of gained, and in tank material and fill with the ratio that the mass ratio of soup is 8:1 and add step 2) instituteFilling soup, when tinning, reserve the bottom clearance of 9mm;
7) exhaust sealing, temperature is 93 DEG C, the time is 10min, and can central temperature is not less than 60 DEG C; Again at 125 DEG C of barsHigh-temperature sterilization 25min under part; Progressively cooling mode is cooling then to adopt different temperatures dipping, is specially and first will seals after sterilizationCan put into successively 75-85 DEG C, 55-65 DEG C, 38-40 DEG C water, be cooled to respectively the water that proceeds to again next temperature after water temperatureIn, be finally cooled to 38-40 DEG C; Last capping, packaging, gets product.
Embodiment 3
A processing method for black globefish canned meat, takes raw material by following weight portion and makes through processing: 300 parts of black globefish meat, mushroom30 parts, 25 parts, the hot pickled mustard tube that salts down, 18 parts of edible oils, 15 parts of white wine, 10 parts, soy sauce, 10 parts, garlic, 16 parts, ginger, anise5 parts, 5 parts, fennel, 5 parts of dried orange peel bars, 5 parts of tsaokos, 7 parts, Chinese prickly ash, 10 parts, Radix Glycyrrhizae, 10 parts, smoked plum, 10 parts of five-spice powders,12 parts of chilli, 16 parts of salt, 7 parts of monosodium glutamates, 4 parts of sodium polyphosphates; Its processing method comprises the steps:
1) after black globefish meat is cleaned, clap meat with the knife back soft to meat, be then chopped into meat cubelets, add white wine, total salinity70% salt and sodium polyphosphate, stir, and pickles 90min;
2) the black globefish meat of pickling is put into pot, add anise, fennel, dried orange peel bar, tsaoko, Chinese prickly ash, then add water and do not have meatFace, the boiling of opening fire, boils to black globefish meat ripely very likely, then black globefish meat is pulled out, drains, cools, for subsequent use; Subsequently in potSoup juice in add Radix Glycyrrhizae and smoked plum intense fire to boil after, continue infusion 30-50min with slow fire, filtering filter residue, obtains filling soup;
3) mushroom is cleaned, with the boiling water 10min that precooks, then pulled out, drain, cooling, then shred, for subsequent use; Hot pickled mustard tube will salt downWith clear water cleaning 1-2 road, remove impurity, drain, be chopped into silk, then stir-fry to dry, for subsequent use;
4) garlic is clapped broken, ginger is cut into shredded ginger, and chilli is disconnected broken; By edible oil heating, add garlic that aforementioned processing crosses,Ginger and chilli, medium and small kerosene is fried, explodes to variable color, has giving off a strong fragrance taste, and oil is leached;
5) by step 4) heating of the oil that leaches, add step 1) black globefish meat, the step 3 of pickling) mushroom processedWith through step 3) shredded hot pickled mustard tuber of frying, stir-fry to 2min, add five-spice powder, monosodium glutamate, soy sauce and remaining salt,Continue to stir-fry to the micro-yellowing of black globefish meat surface, off the pot, cooling, obtain tank material;
6) by step 5) the tank material tinning of gained, and in tank material and fill with the ratio that the mass ratio of soup is 10:1 and add step 2) instituteFilling soup, when tinning, reserve the bottom clearance of 10mm;
7) exhaust sealing, temperature is 95 DEG C, the time is 8min, and can central temperature is not less than 60 DEG C; Again at 127 DEG C of barsHigh-temperature sterilization 15min under part; Progressively cooling mode is cooling then to adopt different temperatures dipping, is specially and first will seals after sterilizationCan put into successively 75-85 DEG C, 55-65 DEG C, 38-40 DEG C water, be cooled to respectively the water that proceeds to again next temperature after water temperatureIn, be finally cooled to 38-40 DEG C; Last capping, packaging, gets product.
Although above the present invention is described in detail with a general description of the specific embodiments, in the present inventionOn basis, can make some modifications or improvements it, this will be apparent to those skilled in the art. Therefore, notDepart from these modifications or improvements on the basis of spirit of the present invention, all belong to the scope of protection of present invention.
Claims (5)
1. a processing method for black globefish canned meat, is characterized in that described canned meat is made by the raw material of following weight portion: black globefishMeat 200-300 part, mushroom 20-30 part, the hot pickled mustard tube 15-25 part that salts down, edible oil 12-18 part, white wine 10-15 part, soy sauce 5-10Part, garlic 5-10 part, ginger 8-16 part, anistree 3-5 part, fennel 3-5 part, dried orange peel bar 3-5 part, tsaoko 3-5 part,Chinese prickly ash 4-7 part, Radix Glycyrrhizae 5-10 part, smoked plum 5-10 part, five-spice powder 5-10 part, chilli 6-12 part, salt 10-16 part,Monosodium glutamate 4-7 part, sodium polyphosphate 2-4 part; Its processing method comprises the steps:
1) after black globefish meat is cleaned, clap meat with the knife back soft to meat, be then chopped into meat cubelets, add white wine, total salinity70% salt and sodium polyphosphate, stir, and pickles 60-90min;
2) the black globefish meat of pickling is put into pot, add anise, fennel, dried orange peel bar, tsaoko, Chinese prickly ash, then add water and do not have meatFace, the boiling of opening fire, boils to black globefish meat ripely very likely, then black globefish meat is pulled out, drains, cools, for subsequent use; Subsequently in potSoup juice in add Radix Glycyrrhizae and smoked plum intense fire to boil after, continue infusion 30-50min with slow fire, filtering filter residue, obtains filling soup;
3) mushroom is cleaned, precooked with boiling water, then pull out, drain, cooling, then shred, for subsequent use; Hot pickled mustard tube clear water will salt downClean 2-3 road, remove impurity, drain, be chopped into silk, then stir-fry to dry, for subsequent use;
4) garlic is clapped broken, ginger is cut into shredded ginger, and chilli is disconnected broken; By edible oil heating, add garlic that aforementioned processing crosses,Ginger and chilli, medium and small kerosene is fried, explodes to variable color, has giving off a strong fragrance taste, and oil is leached;
5) by step 4) heating of the oil that leaches, add step 1) black globefish meat, the step 3 of pickling) mushroom processedWith through step 3) shredded hot pickled mustard tuber of frying, stir-fry after 1-2min, add five-spice powder, monosodium glutamate, soy sauce and remaining salt,Continue to stir-fry to the micro-yellowing of black globefish meat surface, off the pot, cooling, obtain tank material;
6) by step 5) the tank material tinning of gained, and in tank material and fill with the ratio that the mass ratio of soup is 5-10:1 and add step 2)The filling soup of gained, reserves the bottom clearance of 8-10mm when tinning;
7) exhaust sealing, high temperature sterilization, cooling, capping, and packaging, gets product.
2. the processing method of black globefish canned meat as claimed in claim 1, is characterized in that: step 3) in, described mushroom is pre-The time of boiling is 8-10min.
3. the processing method of black globefish canned meat as claimed in claim 2, is characterized in that: step 9) in, described exhaust is closeThe temperature of envelope is 90-95 DEG C, and the time is 8-12min, and can central temperature is not less than 60 DEG C.
4. the processing method of black globefish canned meat as claimed in claim 3, is characterized in that: step 9) in, described high temperature goes outBacterium temperature is 121-127 DEG C, and sterilization time is 15-30min.
5. the processing method of black globefish canned meat as claimed in claim 2, is characterized in that: step 9) in, described cooling adoptingBy progressively cooling mode of different temperatures dipping, be specially first the can after sealing sterilization is put into successively 75-85 DEG C, 55-65 DEG C,In 38-40 DEG C of water, proceed to again in the water of next temperature after being cooled to respectively water temperature, be finally cooled to 38-40 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510826970.1A CN105595199A (en) | 2015-11-24 | 2015-11-24 | Processing method for Kurobuta pork can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510826970.1A CN105595199A (en) | 2015-11-24 | 2015-11-24 | Processing method for Kurobuta pork can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105595199A true CN105595199A (en) | 2016-05-25 |
Family
ID=55976004
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510826970.1A Pending CN105595199A (en) | 2015-11-24 | 2015-11-24 | Processing method for Kurobuta pork can |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105595199A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360433A (en) * | 2016-08-26 | 2017-02-01 | 广西河池市明达特种养殖专业合作社 | Canned molybdenum-enriched health-care cavia porcellus meat and processing method thereof |
| CN106360375A (en) * | 2016-08-26 | 2017-02-01 | 广西河池市明达特种养殖专业合作社 | Canned zinc-enriched cavia porcellus meat and processing method thereof |
| CN107997018A (en) * | 2017-11-27 | 2018-05-08 | 卢春燕 | A kind of processing method of Camellia nitidissima can |
| CN108902750A (en) * | 2018-06-26 | 2018-11-30 | 凌云县鸿福豚狸养殖专业合作社 | A kind of production method of globefish leopard cat smoked bacon |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304663A (en) * | 2000-12-12 | 2001-07-25 | 李江 | Canned Se-enriched cordyceps militaris and its preparing process |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
-
2015
- 2015-11-24 CN CN201510826970.1A patent/CN105595199A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1304663A (en) * | 2000-12-12 | 2001-07-25 | 李江 | Canned Se-enriched cordyceps militaris and its preparing process |
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360433A (en) * | 2016-08-26 | 2017-02-01 | 广西河池市明达特种养殖专业合作社 | Canned molybdenum-enriched health-care cavia porcellus meat and processing method thereof |
| CN106360375A (en) * | 2016-08-26 | 2017-02-01 | 广西河池市明达特种养殖专业合作社 | Canned zinc-enriched cavia porcellus meat and processing method thereof |
| CN107997018A (en) * | 2017-11-27 | 2018-05-08 | 卢春燕 | A kind of processing method of Camellia nitidissima can |
| CN108902750A (en) * | 2018-06-26 | 2018-11-30 | 凌云县鸿福豚狸养殖专业合作社 | A kind of production method of globefish leopard cat smoked bacon |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN102188013B (en) | Manufacturing method of spicy chicken | |
| CN103202465B (en) | Pot-stewed leisure pleurotus eryngii processing technology | |
| CN102934813B (en) | Marinating processing technique for poultry food | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| CN105595199A (en) | Processing method for Kurobuta pork can | |
| CN106819892A (en) | A kind of quick-freezing pork volume | |
| CN103340388B (en) | Prawn sauce processing method | |
| CN107788402A (en) | A kind of formula of sauce donkey meat and preparation method thereof | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| CN103719902A (en) | Kidney bean duck and preparation method thereof | |
| CN105360974A (en) | Spicy broad bean duck necks and production method thereof | |
| CN103181530A (en) | Perilla frutescens leaf dish and method for processing same | |
| CN103844240A (en) | Mashed garlic chili sauce with health function, and production method thereof | |
| CN105410707A (en) | Method for processing selenium-rich canned black guinea pig meat | |
| CN104799184A (en) | Production method of orzo | |
| CN103462085B (en) | Spicy eel and preparation method thereof | |
| CN106261829A (en) | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof | |
| CN105685603A (en) | Making process for pot-stewed leisure Pleurotus eryngii | |
| CN112790362A (en) | Double-layer beef tallow hotpot condiment and processing method thereof | |
| CN107997018A (en) | A kind of processing method of Camellia nitidissima can | |
| CN105029279A (en) | Manufacture method of spicy preserved wax gourd | |
| CN104886488A (en) | Glossy ganoderma, fruit and vegetable potato chips and a preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160525 |