CN105707714A - Beef pretreatment method for preparing hot and spicy beef sauce - Google Patents
Beef pretreatment method for preparing hot and spicy beef sauce Download PDFInfo
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- CN105707714A CN105707714A CN201610105515.7A CN201610105515A CN105707714A CN 105707714 A CN105707714 A CN 105707714A CN 201610105515 A CN201610105515 A CN 201610105515A CN 105707714 A CN105707714 A CN 105707714A
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- beef
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- cooking liquor
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- 235000015278 beef Nutrition 0.000 title claims abstract description 79
- 235000015067 sauces Nutrition 0.000 title claims abstract description 19
- 238000002203 pretreatment Methods 0.000 title abstract 4
- 235000016709 nutrition Nutrition 0.000 claims abstract description 21
- 230000035764 nutrition Effects 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 28
- 238000010411 cooking Methods 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 18
- 238000003756 stirring Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 239000000052 vinegar Substances 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 claims description 8
- 238000010792 warming Methods 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 241000208340 Araliaceae Species 0.000 claims description 4
- 241000756943 Codonopsis Species 0.000 claims description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 claims description 4
- 239000004471 Glycine Substances 0.000 claims description 4
- 239000009636 Huang Qi Substances 0.000 claims description 4
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000004279 alanine Nutrition 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 229960003080 taurine Drugs 0.000 claims description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- 241000667487 Papiine alphaherpesvirus 2 Species 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 229940126672 traditional medicines Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a beef pretreatment method for preparing hot and spicy beef sauce and relates to the technical field of subsidiary food processing. The beef pretreatment method comprises the following steps that beef is purchased, washed, subjected to blood and slime removing, disinfected and sterilized, diced, stewed and stir-fried, and then the hot and spicy beef sauce is obtained. The beef pretreatment method has the advantages that the technology process is simple and easy to implement, by pretreating beef, the health-care ingredients of beef can be increased while the nutrition value of beef is ensured, the hot and spicy beef sauce tastes delicious, and the delicious taste of the prepared hot and spicy beef sauce can be ensured.
Description
Technical field
The present invention relates to non-staple food processing technique field, be specifically related to a kind of beef preprocess method for preparing beef spicy sauce.
Background technology
Flavoring agent is primarily referred to as Rhizoma et radix valerianae and spice, Rhizoma et radix valerianae is the leaf of each kind of plant, they can be fresh, air-dry or grind, spice is the seed of plant, alabastrum, fruit, flower, bark and root, the taste of spice is much stronger than Rhizoma et radix valerianae, in some cases, one kind of plant can be used for producing Rhizoma et radix valerianae and can be used for again producing spice, some flavoring agent is mixed by multiple spice, or mixed by multiple Rhizoma et radix valerianae, at diet, culinary art and food processing have and is widely applied, and also contribute to improving taste of food and have raw meat, except having a strong smell, solve greasy, flavouring, increase fresh grade to act on.
Spicy sauce is a kind of upgrading products in flavoring agent, it is in normal preparation, it is all by corresponding solid fraction and liquid phase part, carry out soaking or stewing system forms, beef spicy sauce is a kind of spicy sauce that current market occupation rate is the highest, its mouthfeel alcohol is just delicious, deeply liked by consumer, traditional beef spicy sauce directly uses after simply cleaning simply by by beef, beef Middle nutrition material not only can not all be ejected by this mode, and the mouthfeel simultaneously for beef spicy sauce also has a certain impact.
Summary of the invention
The technical problem to be solved is in that to provide a kind of preparation method simple, and mouthfeel alcohol is just, it is ensured that the beef preprocess method for preparing beef spicy sauce of the delicious health of beef spicy sauce.
The technical problem to be solved realizes by the following technical solutions:
A kind of beef preprocess method for preparing beef spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh beef, and carried out simple cleaning flushing once, then carry out cutting-up slabbing；
2) taking a decoction pot, boil after adding clear water in pot, the beef after then above-mentioned steps 1 being processed all puts in pot, after continuing decoction 3-5min, takes out to dispel blood and slime；
3) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, basin put into by the beef after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on beef；
Described degerming abluent adopts: vinegar 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and vinegar in agitator tank, after mixing and stirring, directly drip entrance step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) beef after step 3 being processed takes out and drains away the water, and then dices, and specification is that 1-1.5cm is advisable according to particle diameter；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, smoked material is put on cooking liquor upper strata, on the upper strata of smoked material, the beef of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beef is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, soy sauce 2-4 part, Sal 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Pericarpium Zanthoxyli 2-4 part, Radix Aucklandiae 1-2 part, Radix Astragali 2-4 part, Radix Ginseng 2-4 part, Radix Panacis Quinquefolii 1-2 part, Radix Codonopsis 2-4 part, Fructus Momordicae 1-2 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) beef after above-mentioned steaming being taken out cooling, then select a frying pan, and will add vegetable oil in frying pan, after beef is put into the 6-8min that wherein stir-fries, taking-up can obtain.
In the present invention: containing antipathogenic composition in the degerming abluent of employing, when to the cleaning of beef, possesses very strong sterilization degermation, it is ensured that healthy；The composition adopting nutrition cooking liquor carries out stifling beef, avoid directly decocting causing the nutritional labeling in beef to lack, simultaneously when stifling, by smoked material prepared by Chinese Traditional Medicines, ensure that the medicinal ingredient possessing health-care effect is implanted in beef, when not damaging beef skin texture, nutritional labeling can be implanted in beef fully, it is ensured that nutrient.
The invention has the beneficial effects as follows: present invention process flow process is simple, by to after the anticipating of beef, it is ensured that the nutritive value of beef itself at the same time it can also be increase the health-care components of beef, delicious flavour, it is ensured that the delicious mouthfeel of the beef spicy sauce of preparation.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of beef preprocess method for preparing beef spicy sauce, comprises the following steps that:
1) purchase fresh beef, and carried out simple cleaning flushing once, then carry out cutting-up slabbing；
2) taking a decoction pot, boil after adding clear water in pot, the beef after then above-mentioned steps 1 being processed all puts in pot, after continuing decoction 5min, takes out to dispel blood and slime；
3) taking a cleaning basin, add degerming abluent and be warming up to 45 DEG C in basin, basin put into by the beef after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on beef；
Described degerming abluent adopts: vinegar 10 parts, 60 parts of clear water, washing water of rice 20 parts, Sal 8 parts and Chinese liquor 5 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 50 DEG C, is then added wherein, is again warming up to 80 degrees Celsius by heating；
2. by the Sal in raw material and vinegar in agitator tank, after mixing and stirring, directly drip entrance step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) beef after step 3 being processed takes out and drains away the water, and then dices, and specification is that 1.5cm is advisable according to particle diameter；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, smoked material is put on cooking liquor upper strata, on the upper strata of smoked material, the beef of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beef is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 120 parts of clear water, vinegar 20 parts, yeastex 4 parts, hydrolyzed vegetable protein HVP4 part, glycine 3 parts, alanine 4 parts, taurine 2 parts, 4 parts of soy sauce, Sal 2 parts, Mel 5 parts, white sugar 4 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: 4 parts of Pericarpium Zanthoxyli, the Radix Aucklandiae 2 parts, the Radix Astragali 4 parts, Radix Ginseng 4 parts, Radix Panacis Quinquefolii 2 parts, Radix Codonopsis 4 parts, Fructus Momordicae 2 parts, Fructus Lycii 4 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) beef after above-mentioned steaming being taken out cooling, then select a frying pan, and will add vegetable oil in frying pan, after beef is put into the 8min that wherein stir-fries, taking-up can obtain.
Embodiment 2
A kind of beef preprocess method for preparing beef spicy sauce, comprises the following steps that:
1) purchase fresh beef, and carried out simple cleaning flushing once, then carry out cutting-up slabbing；
2) taking a decoction pot, boil after adding clear water in pot, the beef after then above-mentioned steps 1 being processed all puts in pot, after continuing decoction 3min, takes out to dispel blood and slime；
3) taking a cleaning basin, add degerming abluent and be warming up to 30 DEG C in basin, basin put into by the beef after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on beef；
Described degerming abluent adopts: vinegar 8 parts, 50 parts of clear water, washing water of rice 10 parts, Sal 6 parts and Chinese liquor 3 parts configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30 DEG C, is then added wherein, is again warming up to 60 degrees Celsius by heating；
2. by the Sal in raw material and vinegar in agitator tank, after mixing and stirring, directly drip entrance step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) beef after step 3 being processed takes out and drains away the water, and then dices, and specification is that 1cm is advisable according to particle diameter；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, smoked material is put on cooking liquor upper strata, on the upper strata of smoked material, the beef of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beef is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: 100 parts of clear water, vinegar 10 parts, yeastex 2 parts, hydrolyzed vegetable protein HVP2 part, glycine 1 part, alanine 2 parts, taurine 1 part, 2 parts of soy sauce, Sal 1 part, Mel 3 parts, white sugar 2 parts；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: 2 parts of Pericarpium Zanthoxyli, the Radix Aucklandiae 1 part, the Radix Astragali 2 parts, Radix Ginseng 2 parts, Radix Panacis Quinquefolii 1 part, Radix Codonopsis 2 parts, Fructus Momordicae 1 part, Fructus Lycii 2 parts；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) beef after above-mentioned steaming being taken out cooling, then select a frying pan, and will add vegetable oil in frying pan, after beef is put into the 6min that wherein stir-fries, taking-up can obtain.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (1)
1. the beef preprocess method being used for preparing beef spicy sauce, it is characterised in that: comprise the following steps that:
1) purchase fresh beef, and carried out simple cleaning flushing once, then carry out cutting-up slabbing；
2) taking a decoction pot, boil after adding clear water in pot, the beef after then above-mentioned steps 1 being processed all puts in pot, after continuing decoction 3-5min, takes out to dispel blood and slime；
3) taking a cleaning basin, add degerming abluent and be warming up to 30-45 DEG C in basin, basin put into by the beef after then step 2 being processed, and constantly stirs to clean and kills the antibacterial on beef；
Described degerming abluent adopts: vinegar 8-10 part, clear water 50-60 part, washing water of rice 10-20 part, Sal 6-8 part and Chinese liquor 3-5 part configure, and its collocation method is:
1. putting in pot by clear water, the washing water of rice in raw material, to 30-50 DEG C, is then added wherein, is again warming up to 60-80 degree Celsius by heating；
2. by the Sal in raw material and vinegar in agitator tank, after mixing and stirring, directly drip entrance step 1. in mixture in, be uniformly mixed；
3. the Chinese liquor in raw material is added step 2. in raw material in, be again stirring for after uniformly, can obtain；
4) beef after step 3 being processed takes out and drains away the water, and then dices, and specification is that 1-1.5cm is advisable according to particle diameter；
5) pair of lamina steamer is taken, nutrition cooking liquor is put in the pot of steamer, smoked material is put on cooking liquor upper strata, on the upper strata of smoked material, the beef of step 4 is put, the weight ratio of described nutrition cooking liquor and smoked material and beef is 5:1:15, open heating to steaming and decocting until nutrition cooking liquor reduces after 30%, stop heating；
Described nutrition cooking liquor is formed by following preparation of raw material: clear water 100-120 part, vinegar 10-20 part, yeastex 2-4 part, hydrolyzed vegetable protein HVP2-4 part, glycine 1-3 part, alanine 2-4 part, taurine 1-2 part, soy sauce 2-4 part, Sal 1-2 part, Mel 3-5 part, white sugar 2-4 part；
Preparation method is: after directly all raw materials being carried out mixing and stirring,；
Described smoked material is made up of the raw material of following weight portion: Pericarpium Zanthoxyli 2-4 part, Radix Aucklandiae 1-2 part, Radix Astragali 2-4 part, Radix Ginseng 2-4 part, Radix Panacis Quinquefolii 1-2 part, Radix Codonopsis 2-4 part, Fructus Momordicae 1-2 part, Fructus Lycii 2-4 part；
Preparation method is: by all above raw material, cleans after drying, is pulverized and mixed accordingly and can obtain；
6) beef after above-mentioned steaming being taken out cooling, then select a frying pan, and will add vegetable oil in frying pan, after beef is put into the 6-8min that wherein stir-fries, taking-up can obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610105515.7A CN105707714A (en) | 2016-02-25 | 2016-02-25 | Beef pretreatment method for preparing hot and spicy beef sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610105515.7A CN105707714A (en) | 2016-02-25 | 2016-02-25 | Beef pretreatment method for preparing hot and spicy beef sauce |
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| Publication Number | Publication Date |
|---|---|
| CN105707714A true CN105707714A (en) | 2016-06-29 |
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| CN201610105515.7A Withdrawn CN105707714A (en) | 2016-02-25 | 2016-02-25 | Beef pretreatment method for preparing hot and spicy beef sauce |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772278A (en) * | 2017-09-19 | 2018-03-09 | 安徽味仙食品有限公司 | The preprocess method of beef in a kind of beef paste production process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393079A (en) * | 2013-07-08 | 2013-11-20 | 安徽金麒麟农业科技有限公司 | Manual health care beef thick chilli sauce |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| CN103948011A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Health beef sauce and preparation method thereof |
-
2016
- 2016-02-25 CN CN201610105515.7A patent/CN105707714A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103393079A (en) * | 2013-07-08 | 2013-11-20 | 安徽金麒麟农业科技有限公司 | Manual health care beef thick chilli sauce |
| CN103431360A (en) * | 2013-07-19 | 2013-12-11 | 宫中林 | Beef-containing chilli sauce and preparation method thereof |
| CN103948011A (en) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | Health beef sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107772278A (en) * | 2017-09-19 | 2018-03-09 | 安徽味仙食品有限公司 | The preprocess method of beef in a kind of beef paste production process |
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Application publication date: 20160629 |