CN105707722A - Beef with vinasse and dried meat flavor and making method thereof - Google Patents
Beef with vinasse and dried meat flavor and making method thereof Download PDFInfo
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- CN105707722A CN105707722A CN201610155296.3A CN201610155296A CN105707722A CN 105707722 A CN105707722 A CN 105707722A CN 201610155296 A CN201610155296 A CN 201610155296A CN 105707722 A CN105707722 A CN 105707722A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 57
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000019634 flavors Nutrition 0.000 title abstract description 5
- 235000015177 dried meat Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000009938 salting Methods 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000000919 ceramic Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000007605 air drying Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 9
- 241001131796 Botaurus stellaris Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 235000013355 food flavoring agent Nutrition 0.000 claims description 6
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 235000019082 Osmanthus Nutrition 0.000 claims description 3
- 241000333181 Osmanthus Species 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 235000010288 sodium nitrite Nutrition 0.000 claims description 3
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 230000011218 segmentation Effects 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 7
- VQLYBLABXAHUDN-UHFFFAOYSA-N bis(4-fluorophenyl)-methyl-(1,2,4-triazol-1-ylmethyl)silane;methyl n-(1h-benzimidazol-2-yl)carbamate Chemical compound C1=CC=C2NC(NC(=O)OC)=NC2=C1.C=1C=C(F)C=CC=1[Si](C=1C=CC(F)=CC=1)(C)CN1C=NC=N1 VQLYBLABXAHUDN-UHFFFAOYSA-N 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 3
- 235000015241 bacon Nutrition 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000007952 growth promoter Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
- 238000010792 warming Methods 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses beef with vinasse and dried meat flavor and a making method thereof. The beef with the vinasse and dried meat flavor is composed of beef serving as the main raw material and yellow rice wine vinasse, salt and seasoner serving as subsidiary materials, and the materials are subjected to such steps as dry salting, wet salting, air drying, vinasse processing and boiling; the beef is cleaned thoroughly, and after moisture is drained off, natural air-drying is conducted, so that dried beef is obtained, and after moisture is drained off, the dried beef is placed into a dry ceramic pot for vinasse processing; the dried beef is placed into water, the seasoner is added for curing, and then boiling is conducted. The obtained beef with the vinasse and dried meat flavor is fine, smooth and compact in mouthfeel and bright and attractive in color and lustre and has heavy vinasse fragrance and dried meat fragrance.
Description
Technical field
The present invention relates to a kind of meat products and preparation method thereof, especially relate to a kind of vinasse dried flavored beef and preparation method thereof.
Background technology
Beef contains rich in protein, aminoacid.Its ratio of components Carnis Sus domestica needs closer to human body, can improve body resistance against diseases, to growth promoter and Post operation, aftercare people supplement lose blood and in repair tissue etc. particularly suitable.The dietary therapy of Chinese medicine is thought: severe winter eats beef, has warming the stomach effect, for tonification in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has invigorating the spleen and replenishing QI, nourishes the function of taste, strong muscles and bones, the endogenous wind stopping that reduces phlegm, the saliva that quenches the thirst.The people dizzy suitable in sinking of QI of middle-JIAO, body void of breathing hard, soreness of bones and muscles and anemia prolonged illness and yellowish complexion eats." grain " system of food, is boiled in plain water by food placed in the vessel after maturation, adds grain oil, salt, the sealing of former halogen, edible after certain time, prominent poor fragrance.Bacon is the one of China's butcher's meat, Major Epidemic in Sichuan, Hunan and Guangdong one be with, but also have making in other areas, south, owing to usually pickling in twelfth month of the lunar calendar, so being called " bacon ".The present invention, with beef for raw material, produces the vinasse dried flavored beef with strong poor fragrance and cured fragrance.
Summary of the invention
It is an object of the invention to provide a kind of delicate mouthfeel, compact, color and luster is bright and beautiful, and has the vinasse dried flavored beef of strong poor fragrance and cured fragrance and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of vinasse dried flavored beef, and with beef for primary raw material, yellow wine lees, Sal and flavouring agent are condiment composition, and through dry salting down, wet salting, system air-dry, poor, the operation such as boiling prepare.
The manufacture method of a kind of vinasse dried flavored beef, specifically comprises the following steps that
(1) raw material screening: with the good monoblock beef of fresh segmentation for raw material, beef is trimmed to long 40～50cm, wide 10～15cm.
(2) dry salt down: carrying out dry salting down by adding dry cure in beef, pickling temperature is 5 DEG C, and salting period is 15～20h, and wherein the addition of dry cure is the 5～10% of Quality Beef；Described dry cure is made up of following raw material and percentage by weight: Sal 85%, Pericarpium Zanthoxyli 8%, and anistree 7%.
(3) wet salting: the beef after dry salting down is joined pickling liquid and mixed thoroughly, pickles 30～48h in 5～10 DEG C, wherein the mixing ratio of beef and pickling liquid is 5～10kg:4L；The collocation method of described pickling liquid is as follows: adding Sal 25～50g, white sugar 10～40g, Pericarpium Zanthoxyli 10～30g, anistree 15～30g, Fructus Foeniculi 10～20g, sodium nitrite 0.0375～0.075g in every 1L pickling liquid, surplus is water, be cooled to after boiling 4 DEG C standby.
(4) air-dry: after the beef after wet salting is drained away the water, at shady and cool dry place's hanging natural air drying, obtain Dry-cured beef；Air-dry time is 72h, and air-dry temperature is about 15～18 DEG C.
(5) grain system: load after Dry-cured beef surface clean totally being drained away the water in dry ceramic pot, after pouring the poor bittern material prepared into ceramic pot, preserves pottery Jar opening sealer, and the grain time processed is 24～48h；Described poor bittern material formula includes for calculating percentage ratio with Dry-cured beef for basic weight: distiller grains 5～10%, Sal 3～5%, sugar 5～10%, Rhizoma Zingiberis Recens 1.2%, 3 years yellow wine 25～30%, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chicken essence 0.02%, change after boiling little fire 30min, be cooled to 4 DEG C standby.
(6) boiling: Dry-cured beef grain made is put in water, wherein the addition of water is the 100～120% of beef clod quality；After adding flavouring agent boiling 30～40min, pulling out, the addition of described flavouring agent is interpolation Fructus Foeniculi 5～10g in every 1Kg beef clod, anistree 5～10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～10g, Rhizoma Zingiberis Recens 40～60g, Herba Alii fistulosi 35～50g, monosodium glutamate 8～10g, white sugar 5～10g.
Compared with prior art, it is an advantage of the current invention that: one vinasse dried flavored beef of the present invention and preparation method thereof, selected beef, act on Chinese style traditional handicraft, and introduce that modern low-temperature meat product process technology is refining to be formed, the poor Dry-cured beef product that the present invention obtains has the features such as QI invigorating qi-restoratives, delicate mouthfeel non-greasy, poor cured aromatic flavor, being a Modern Chinese Style meat products having delicious food and nutrition concurrently, technique is prone to standardization, is suitable for large-scale production.
Detailed description of the invention
Embodiment:
Select 10kg fresh beef block, by adding 425g salt, 40g Pericarpium Zanthoxyli, 35g anise after beef finishing, cleaning, under 5 DEG C of conditions, pickle 15h；Take food salt 100g, white sugar 40g, Pericarpium Zanthoxyli 40g, anistree 60g, Fructus Foeniculi 40g, sodium nitrite 0.3g, add 4L clear water, be cooled to 5 DEG C after boiling, then beef placed in pickling liquid, pickle 45h at 5 DEG C；After being drained away the water by beef after wet salting, at shady and cool dry place, hanging natural air drying, air-dry time is 72h, and air-dry temperature is 15 DEG C, obtains Dry-cured beef；Weigh distiller grains 500g, Sal 300g, sugar 500g, Rhizoma Zingiberis Recens 120g, 3 years yellow wine 2500g, dried sweet-scented osmanthus 10g, chicken essence 2g, put into 10L water, after boiling, change little fire 30min, be cooled to 5 DEG C and prepare grain bittern material, load after Dry-cured beef surface clean is totally drained away the water in dry ceramic pot, after pouring the poor bittern material prepared into ceramic pot, being preserved by pottery Jar opening sealer, the grain time processed is 36h；Dry-cured beef grain made is put in 10L water, adds Fructus Foeniculi 50g, anistree 50g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 50g, Rhizoma Zingiberis Recens 400g, Herba Alii fistulosi 350g, monosodium glutamate 80g, white sugar 50g, after flavouring agent boiling 40min, pulls out.
Claims (1)
1. the manufacture method of a vinasse dried flavored beef, it is characterised in that specifically comprise the following steps that
(1) raw material screening: with the good monoblock beef of fresh segmentation for raw material, beef is trimmed to long 40～50cm, wide 10～15cm；
(2) dry salt down: carrying out dry salting down by adding dry cure in beef, pickling temperature is 5 DEG C, and salting period is 15～20h, and wherein the addition of dry cure is the 5～10% of Quality Beef；Described dry cure is made up of following raw material and percentage by weight: Sal 85%, Pericarpium Zanthoxyli 8%, and anistree 7%；
(3) wet salting: the beef after dry salting down is joined pickling liquid and mixed thoroughly, pickles 30～48h in 5～10 DEG C, wherein the mixing ratio of beef and pickling liquid is 5～10kg:4L；The collocation method of described pickling liquid is as follows: adding Sal 25～50g, white sugar 10～40g, Pericarpium Zanthoxyli 10～30g, anistree 15～30g, Fructus Foeniculi 10～20g, sodium nitrite 0.0375～0.075g in every 1L pickling liquid, surplus is water, be cooled to after boiling 4 DEG C standby；
(4) air-dry: after the beef after wet salting is drained away the water, at shady and cool dry place's hanging natural air drying, obtain Dry-cured beef；Air-dry time is 72h, and air-dry temperature is about 15～18 DEG C；
(5) grain system: load after Dry-cured beef surface clean totally being drained away the water in dry ceramic pot, after pouring the poor bittern material prepared into ceramic pot, preserves pottery Jar opening sealer, and the grain time processed is 24～48h；Described poor bittern material formula includes for calculating percentage ratio with Dry-cured beef for basic weight: distiller grains 5～10%, Sal 3～5%, sugar 5～10%, Rhizoma Zingiberis Recens 1.2%, 3 years yellow wine 25～30%, dried sweet-scented osmanthus 0.1%, monosodium glutamate or chicken essence 0.02%, change after boiling little fire 30min, be cooled to 4 DEG C standby；
(6) boiling: Dry-cured beef grain made is put in water, wherein the addition of water is the 100～120% of beef clod quality；After adding flavouring agent boiling 30～40min, pulling out, the addition of described flavouring agent is interpolation Fructus Foeniculi 5～10g in every 1Kg beef clod, anistree 5～10g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 5～10g, Rhizoma Zingiberis Recens 40～60g, Herba Alii fistulosi 35～50g, monosodium glutamate 8～10g, white sugar 5～10g.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610155296.3A CN105707722A (en) | 2016-03-18 | 2016-03-18 | Beef with vinasse and dried meat flavor and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610155296.3A CN105707722A (en) | 2016-03-18 | 2016-03-18 | Beef with vinasse and dried meat flavor and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105707722A true CN105707722A (en) | 2016-06-29 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610155296.3A Pending CN105707722A (en) | 2016-03-18 | 2016-03-18 | Beef with vinasse and dried meat flavor and making method thereof |
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| CN (1) | CN105707722A (en) |
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918900A (en) * | 2016-07-14 | 2016-09-07 | 合肥市福来多食品有限公司 | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof |
| CN105942235A (en) * | 2016-07-14 | 2016-09-21 | 合肥市福来多食品有限公司 | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof |
| CN106071945A (en) * | 2016-07-14 | 2016-11-09 | 合肥市福来多食品有限公司 | A kind of Rhizoma Nelumbinis slice nourishes dried beef and preparation method thereof of nourishing one's nature |
| CN106165835A (en) * | 2016-07-14 | 2016-11-30 | 合肥市福来多食品有限公司 | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof |
| CN106174122A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof |
| CN106174068A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Folium Allii tuberosi stomach invigorating is refreshed oneself dried beef and preparation method thereof |
| CN106174062A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Semen Phaseoli diuretic dehumidifying dried beef and preparation method thereof |
| CN106174059A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof |
| CN106174121A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of almond cough-relieving is relievingd asthma dried beef and preparation method thereof |
| CN106174060A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Radix et Caulis Opuntiae Dillenii stomach invigorating spleen reinforcing dried beef and preparation method thereof |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106174067A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
| CN106174069A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof |
| CN106213223A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | A kind of small Semen setariae kidney tonifying qi-restoratives dried beef and preparation method thereof |
| CN106213221A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
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Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105918900A (en) * | 2016-07-14 | 2016-09-07 | 合肥市福来多食品有限公司 | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof |
| CN105942235A (en) * | 2016-07-14 | 2016-09-21 | 合肥市福来多食品有限公司 | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof |
| CN106071945A (en) * | 2016-07-14 | 2016-11-09 | 合肥市福来多食品有限公司 | A kind of Rhizoma Nelumbinis slice nourishes dried beef and preparation method thereof of nourishing one's nature |
| CN106165835A (en) * | 2016-07-14 | 2016-11-30 | 合肥市福来多食品有限公司 | A kind of Fructus Lycii clearing away heat to improve acuity of vision dried beef and preparation method thereof |
| CN106174122A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Fructus Citri Limoniae is promoted the production of body fluid stomach invigorating dried beef and preparation method thereof |
| CN106174068A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Folium Allii tuberosi stomach invigorating is refreshed oneself dried beef and preparation method thereof |
| CN106174062A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Semen Phaseoli diuretic dehumidifying dried beef and preparation method thereof |
| CN106174059A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof |
| CN106174121A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of almond cough-relieving is relievingd asthma dried beef and preparation method thereof |
| CN106174060A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of Radix et Caulis Opuntiae Dillenii stomach invigorating spleen reinforcing dried beef and preparation method thereof |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106174067A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | The Babalus bubalis L. jerky and preparation method thereof that disappears moisturized by a kind of green soyabeans |
| CN106174069A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of wine fermented with osmanthus flower spleen invigorating qi-restoratives dried beef and preparation method thereof |
| CN106213223A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | A kind of small Semen setariae kidney tonifying qi-restoratives dried beef and preparation method thereof |
| CN106213221A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | A kind of purple cabbage blood pressure lowering dried beef and preparation method thereof |
| CN107095186A (en) * | 2017-05-19 | 2017-08-29 | 金寨县创富农业科技开发有限公司 | A kind of preparation method of white goose jerky |
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Application publication date: 20160629 |