CN105746994A - Preparation method of sauced meat - Google Patents

Preparation method of sauced meat Download PDF

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Publication number
CN105746994A
CN105746994A CN201410766802.3A CN201410766802A CN105746994A CN 105746994 A CN105746994 A CN 105746994A CN 201410766802 A CN201410766802 A CN 201410766802A CN 105746994 A CN105746994 A CN 105746994A
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meat
citri limoniae
parts
fructus citri
component
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CN201410766802.3A
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Chinese (zh)
Inventor
罗岗
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梓潼锦诚商贸有限公司
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Priority to CN201410766802.3A priority Critical patent/CN105746994A/en
Publication of CN105746994A publication Critical patent/CN105746994A/en

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Abstract

The invention discloses a preparation method of sauced meat. The method aims at solving the problem in the prior industrial production that preservatives are usually needed to use in order to keep fresh of the sauced meat, and excessive eating of preservatives seriously influences human body health. Raw material meat, lemons, mints, licorice, white sugar, a flavoring, and peanuts are used as raw materials, and raw material meat is processed in order to ensure a longer shelf-life of the sauced meat. At the same time, the sauced meat also contains abundant vitamins and nutrition components, and has a good benefit for human body. Mutual cooperation of foodstuffs effectively realizes long-term preservation of the sauced meat which reaches above 6-8 months, and possibility of sauced meat deterioration is effectively reduced. Mutual cooperation of foodstuffs effectively realizes long-term preservation of the sauced meat, and possibility of sauced meat deterioration is effectively reduced. At the same time, the sauced meat has a good health care efficacy, and deserves large scale promotion and application.

Description

A kind of preparation method of sauced meat

Technical field

The present invention relates to field of food, the preparation method being specially a kind of sauced meat.

Background technology

At present, jam product, as a kind of daily life food, occurs on dining table day by day frequently, and its wide varietyization is such as;Marinated pig trotters, Hepar Sus domestica, Gaster Sus domestica, duck meat, Carnis Leporis etc., taste kind also very abundant as: spiced, spicy, paste flavor, barbecue etc., sauced meat food materials, taste rich and variedization, liked by a lot of people.

Seasoning of pork cooked in soy sauce is very welcomed by the people, and particularly when the New Year, people like buying back pickling spices sauced meat, and method is simple, and the sauced meat pickled out is delicious.But seasoning of pork cooked in soy sauce on the market is essentially all with flavoring agent and some cooking flavours formulated at present, can only meet basic seasoning function.

At present; industrialized production does not stint flower energetically to attract the eyeball of consumer to make product have magnificent ectosome packaging; moreover; it preserves fresh-keeping also also has difference with traditional pickling process; sauced meat is packed by reason at needs, generally also to use preservative that sauced meat is played preservation in packaging.Preservative, as chemical reagent, is excessively used and can have a strong impact on health.The person is had harm by preservative, can cause gastritis, brings out cancerous cell sudden change, causes resistance to decline, bring out various disease.

Therefore, at present in the urgent need to a kind of new sauced meat preparation method, the purpose preserved for a long time effectively to solve existing soy sauce to be undertaken by preservative.

Summary of the invention

The goal of the invention of the present invention is in that: at present in industrialized production, in order to ensure the fresh of sauced meat, it usually needs use preservative, and the problem that excessive food antiseptics can have a strong impact on health, it is provided that the preparation method of a kind of sauced meat.The present invention is with raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Semen arachidis hypogaeae for raw material, by the process to raw meat, makes the sauced meat of preparation have the longer shelf-life.Meanwhile, possibly together with abundant vitamin and nutritional labeling in the present invention, human body is had good benefit.The present invention is cooperated by food, effectively realizes preserving to more than 6 ~ 8 months for a long time of sauced meat, effectively reduces the possibility that sauced meat is rotten.

To achieve these goals, the present invention adopts the following technical scheme that

The preparation method of a kind of sauced meat, comprises the steps:

(1) raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen are weighed respectively, standby;

(2) skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat, standby;

(3) Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are put into reactor, boiling 10 ~ 50 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one;

(4) raw meat is placed in component one, soaks 0.5 ~ 5h, obtain pretreatment meat;

(5) Fructus Citri Limoniae meat is squeezed, obtain Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product;

In described step 1, the ratio of weight and number of each component is as follows:

Raw meat 80-120 part,

3 ~ 5 parts of Fructus Citri Limoniae,

Herba Menthae 5 ~ 8 parts,

2 ~ 4 parts of Radix Glycyrrhizae,

White sugar 1 ~ 3 part,

Flavouring agent 8 ~ 15 parts,

Oleum Arachidis hypogaeae semen 10 ~ 15 parts.

Described flavouring agent includes following component: Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt, Semen Sesami, described Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami (ratio of weight and number)=0.01 ~ 0.2:0.02 ~ 0.12:0.1 ~ 0.6:0.3 ~ 2.0:0.05 ~ 0.2.

Further, in described step 1, the ratio of weight and number of each component is as follows:

Raw meat 100 parts,

5 parts of Fructus Citri Limoniae,

Herba Menthae 6 parts,

3 parts of Radix Glycyrrhizae,

White sugar 2.5 parts,

Flavouring agent 10 parts,

Oleum Arachidis hypogaeae semen 12 parts.

Further, in described flavouring agent, the ratio of weight and number of each component is as follows:

Zanthoxyli Bungeani powder 0.05 ~ 0.1 part,

Fructus Piperis powder 0.05 ~ 0.1 part,

0.1 ~ 0.15 part of hot pepper powder,

Salt 0.6 ~ 0.8 part,

Semen Sesami 0.08 ~ 0.12 part.

In described step 3, Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are put into reactor, boiling 2 ~ 5 times, each 2 ~ 8 minutes, filters, merging filtrate, in filtrate, count white sugar, obtain component one.

In described step 4, raw meat is placed in component one, soaks twice, each 0.2 ~ 1.5h, obtain pretreatment meat.

In commercial process, in order to prevent sauced meat from going bad, it usually needs use preservative, to reach foregoing advantages, for this problem, the preparation method that the present invention provides a kind of sauced meat.The present invention's it is intended that passes through the control to sauced meat preparation process and change, reaches the purpose preventing sauced meat rotten.

In the present invention, using raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Semen arachidis hypogaeae as raw material.First the skin and flesh of Fructus Citri Limoniae is easily separated, obtains Fericarpium Citri Limoniae and Fructus Citri Limoniae meat.Fericarpium Citri Limoniae has and stronger removes raw meat, goes the effect of having a strong smell.In the present invention, Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are put into reactor and decoct, obtains filtrate.Mentha leave acrid in the mouth cool in nature, antipyretic relieves summer heat, the head, and eliminating evil poison, except consumptive disease, solves sleepiness, makes people's implication perfume (or spice) clean, have medical and edible dual-use function concurrently.Radix Glycyrrhizae property is put down, sweet in the mouth, has invigorating the spleen and replenishing QI, grows and cough lung moistening, emergency removing toxic substances, the feature of hundred medicines of being in harmonious proportion.And white sugar and Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae match, it is possible to play acid adjustment and in effect, it interacts with raw meat, it is possible to makes the protein qualitative change in antibacterial, and then makes inactivation of bacteria.By immersion treatment, effectively realize the long-term preservation of product.

In the present invention, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar are raw-food material, it has medical and edible dual characteristics concurrently, it it is good flavouring agent simultaneously, and in the present invention, by cooperating between component, it is possible to effectively raw meat is soaked, thus play the effect to its sterilization, thus lay the foundation for follow-up long-term preservation.

After soaking, then Fructus Citri Limoniae meat is squeezed the juice, and mix with Oleum Arachidis hypogaeae semen with Fructus Citri Limoniae juice, flavouring agent, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.Fructus Citri Limoniae juice contains saccharide, vitamin c, vitamin B1, B2, the nutritional labelings such as nicotinic acid, calcium, phosphorus, ferrum, frequently as beverage, and as first-class flavoring agent in the present invention, it is contained within nicotinic acid and abundant organic acid simultaneously, its taste is extremely sour, has very strong bactericidal action, it is possible to effectively play antibacterial purpose.Adopting this process, Oleum Arachidis hypogaeae semen organically combines with Fructus Citri Limoniae juice, flavouring agent so that flavouring agent is filled with in infiltration meat, is effectively improved the taste and flavor of meat, and Oleum Arachidis hypogaeae semen forms very thin oily rete on the surface of meat simultaneously.Oily rete can effectively intercept the antibacterial effect to meat, thus realizing the long-term preservation of sauced meat, makes sauced meat have longer shelf life, and solid foundation is established in the production for sauced meat.

In the present invention, it is edible component, except the feature with long shelf-life, also human body is had good benefit.For the Fructus Citri Limoniae juice adopted, it can promote the secretion of protease in stomach, increases gastrointestinal peristalsis, helps food digestion, simultaneously extremely abundant contained by it vitamin, can prevent and eliminate cutaneous pigmentation, promote skin whitening effect.

The present invention is reasonable in design, simple to operate, and color and luster is attractive in appearance, nutritious, it is not necessary to adopt preservative, the shelf-life up to 6 ~ 8 months, for up to more than 1 year.The present invention is cooperated by food, effectively realizes the long-term preservation of sauced meat, effectively reduces the possibility that sauced meat is rotten.Meanwhile, sauced meat prepared by the present invention has good health-care effect, is worth large-scale promotion, application.

Detailed description of the invention

All features disclosed in this specification, or the step in disclosed all methods or process, except mutually exclusive feature and/or step, all can combine by any way.

Any feature disclosed in this specification, unless specifically stated otherwise, all can by other equivalences or there is the alternative features of similar purpose replaced.That is, unless specifically stated otherwise, each feature is an example in a series of equivalence or similar characteristics.

Embodiment 1

Each component is weighed by proportioning, standby.Wherein, raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen quality be followed successively by 100kg, 5kg, 6kg, 3kg, 2.5kg, 10kg, 12kg.

Wherein, in flavouring agent, the mass ratio of each component is: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami=0.05 ~ 0.1:0.05 ~ 0.1:0.1 ~ 0.15:0.6 ~ 0.8:0.08 ~ 0.12.

Take Fructus Citri Limoniae, the skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat.Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are respectively put in reactor, boiling 20 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one.Raw meat is placed in component one, soaks 1.5h, obtain pretreatment meat.Fructus Citri Limoniae meat is squeezed, obtains Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.

Being preserved by sauced meat vacuum bag, after measured, after preserving 8.5 months, there is not qualitative change phenomenon in product.Meanwhile, the beans Carnis caprae seu ovis mouthfeel of preparation is good, has chewy.

Embodiment 2

Each component is weighed by proportioning, standby.Wherein, raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen quality be followed successively by 80kg, 3kg, 5.5kg, 2.5kg, 1kg, 8kg, 10kg.

Wherein, in flavouring agent, the mass ratio of each component is: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami=0.03:0.05:0.25:0.5:0.06.

Take Fructus Citri Limoniae, the skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat.Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are respectively put in reactor, boiling 10 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one.Raw meat is placed in component one, soaks 1h, obtain pretreatment meat.Fructus Citri Limoniae meat is squeezed, obtains Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.

Sauced meat mouthfeel prepared by the present embodiment is good, have chewy, preserves with vacuum bag, and the shelf-life was up to more than 6.5 months.

Embodiment 3

Each component is weighed by proportioning, standby.Wherein, raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen quality be followed successively by 85kg, 3.5kg, 6kg, 3kg, 2kg, 8.5kg, 10kg.

Wherein, in flavouring agent, the mass ratio of each component is: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami=0.05:0.06:0.1:0.6:0.08.

Take Fructus Citri Limoniae, the skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat.Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are respectively put in reactor, boiling 15 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one.Raw meat is placed in component one, soaks 2h, obtain pretreatment meat.Fructus Citri Limoniae meat is squeezed, obtains Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.

The sauced meat shelf-life of the present embodiment, mouthfeel was good, unique flavor up to more than 7 months.

Embodiment 4

Each component is weighed by proportioning, standby.Wherein, raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen quality be followed successively by 110kg, 4.5kg, 7kg, 4kg, 2.5kg, 12kg, 13kg.

Wherein, in flavouring agent, the mass ratio of each component is: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami=0.12:0.10:0.45:1.0:0.12.

Take Fructus Citri Limoniae, the skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat.Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are respectively put in reactor, boiling 30 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one.Raw meat is placed in component one, soaks 3.5h, obtain pretreatment meat.Fructus Citri Limoniae meat is squeezed, obtains Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.

The sauced meat prepared by the present embodiment at normal temperatures, carries out evacuation preservation, and the shelf-life was up to more than 7 months.

Embodiment 5

Each component is weighed by proportioning, standby.Wherein, raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen quality be followed successively by 120kg, 5kg, 8kg, 4kg, 3kg, 15kg, 15kg.

Wherein, in flavouring agent, the mass ratio of each component is: Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami=0.15:0.10:0.5:1.3:0.15.

Take Fructus Citri Limoniae, the skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat.Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are respectively put in reactor, boiling 35 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one.Raw meat is placed in component one, soaks 5h, obtain pretreatment meat.Fructus Citri Limoniae meat is squeezed, obtains Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product.

The sauced meat prepared by the present embodiment at normal temperatures, carries out evacuation preservation.Preserve 8 months, take out edible, have no qualitative change phenomenon and occur.

The invention is not limited in aforesaid detailed description of the invention.The present invention expands to any new feature disclosed in this manual or any new combination, and the step of the arbitrary new method disclosed or process or any new combination.

Claims (6)

1. the preparation method of a sauced meat, it is characterised in that comprise the steps:
(1) raw meat, Fructus Citri Limoniae, Herba Menthae, Radix Glycyrrhizae, white sugar, flavouring agent, Oleum Arachidis hypogaeae semen are weighed respectively, standby;
(2) skin and flesh of Fructus Citri Limoniae is separated, obtain Fericarpium Citri Limoniae, Fructus Citri Limoniae meat, standby;
(3) Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are put into reactor, boiling 10 ~ 50 minutes, filter, take filtrate, in filtrate, count white sugar, obtain component one;
(4) raw meat is placed in component one, soaks 0.5 ~ 5h, obtain pretreatment meat;
(5) Fructus Citri Limoniae meat is squeezed, obtain Fructus Citri Limoniae juice, then Fructus Citri Limoniae juice, flavouring agent are mixed with Oleum Arachidis hypogaeae semen, obtain sauce, by sauce uniform application in pretreatment meat surface, dry, obtain product;
In described step 1, the ratio of weight and number of each component is as follows:
Raw meat 80-120 part,
3 ~ 5 parts of Fructus Citri Limoniae,
Herba Menthae 5 ~ 8 parts,
2 ~ 4 parts of Radix Glycyrrhizae,
White sugar 1 ~ 3 part,
Flavouring agent 8 ~ 15 parts,
Oleum Arachidis hypogaeae semen 10 ~ 15 parts.
2. the preparation method of sauced meat according to claim 1, it is characterized in that, described flavouring agent includes following component: Zanthoxyli Bungeani powder, Fructus Piperis powder, hot pepper powder, salt, Semen Sesami, described Zanthoxyli Bungeani powder: Fructus Piperis powder: hot pepper powder: salt: Semen Sesami (ratio of weight and number)=0.01 ~ 0.2:0.02 ~ 0.12:0.1 ~ 0.6:0.3 ~ 2.0:0.05 ~ 0.2.
3. the preparation method of sauced meat according to claim 1 or claim 2, it is characterised in that in described step 1, the ratio of weight and number of each component is as follows:
Raw meat 100 parts,
5 parts of Fructus Citri Limoniae,
Herba Menthae 6 parts,
3 parts of Radix Glycyrrhizae,
White sugar 2.5 parts,
Flavouring agent 10 parts,
Oleum Arachidis hypogaeae semen 12 parts.
4. the preparation method of sauced meat according to any one of claim 1-3, it is characterised in that in described flavouring agent, the ratio of weight and number of each component is as follows:
Zanthoxyli Bungeani powder 0.05 ~ 0.1 part,
Fructus Piperis powder 0.05 ~ 0.1 part,
0.1 ~ 0.15 part of hot pepper powder,
Salt 0.6 ~ 0.8 part,
Semen Sesami 0.08 ~ 0.12 part.
5. the preparation method of sauced meat according to any one of claim 1-4, it is characterised in that in described step 3, Fericarpium Citri Limoniae, Herba Menthae, Radix Glycyrrhizae are put into reactor, boiling 2 ~ 5 times, each 2 ~ 8 minutes, filters, merging filtrate, counts white sugar in filtrate, obtains component one.
6. the preparation method of sauced meat according to any one of claim 1-5, it is characterised in that in described step 4, raw meat is placed in component one, soaks twice, each 0.2 ~ 1.5h, obtain pretreatment meat.
CN201410766802.3A 2014-12-15 2014-12-15 Preparation method of sauced meat CN105746994A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107319356A (en) * 2017-08-29 2017-11-07 安徽王家坝生态农业有限公司 A kind of spicy dried pork

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CN102669791A (en) * 2011-03-16 2012-09-19 姜卫华 Food antiseptic coating agent
CN102204694A (en) * 2011-04-27 2011-10-05 成都大学 Manufacturing method of tea scented sauced meat dried by air
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CN107319356A (en) * 2017-08-29 2017-11-07 安徽王家坝生态农业有限公司 A kind of spicy dried pork

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Application publication date: 20160713