CN105942231A - Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky - Google Patents
Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky Download PDFInfo
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- CN105942231A CN105942231A CN201610294673.1A CN201610294673A CN105942231A CN 105942231 A CN105942231 A CN 105942231A CN 201610294673 A CN201610294673 A CN 201610294673A CN 105942231 A CN105942231 A CN 105942231A
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- carnis leporis
- black tea
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- rabbit meat
- dried
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 44
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 43
- 235000020279 black tea Nutrition 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 24
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 12
- 240000002930 Alternanthera sessilis Species 0.000 title abstract 13
- 235000015579 Alternanthera sessilis Nutrition 0.000 title abstract 13
- 235000013372 meat Nutrition 0.000 claims abstract description 37
- 239000000843 powder Substances 0.000 claims abstract description 20
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 6
- 229910052573 porcelain Inorganic materials 0.000 claims abstract description 6
- 235000015177 dried meat Nutrition 0.000 claims description 32
- 235000021110 pickles Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 230000005070 ripening Effects 0.000 claims description 7
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000003205 fragrance Substances 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 5
- 208000010392 Bone Fractures Diseases 0.000 claims description 5
- 235000021168 barbecue Nutrition 0.000 claims description 5
- 210000003195 fascia Anatomy 0.000 claims description 5
- 210000002751 lymph Anatomy 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 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 2
- 239000000203 mixture Substances 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 241000283973 Oryctolagus cuniculus Species 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 3
- 208000004880 Polyuria Diseases 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 244000052769 pathogen Species 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229940124549 vasodilator Drugs 0.000 description 2
- 239000003071 vasodilator agent Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides dried rabbit meat jerky containing flavor of black tea and a making method of the slice dried rabbit jerky. The dried rabbit meat jerky is made from the following materials of 100 parts by weight of rabbit meat, 5-20 parts by weight of seasoning, and 0.5-8 parts by weight of black tea powder. The making method comprises the following steps of selecting rabbit meat, cleaning the selected rabbit meat, mincing the cleaned rabbit meat, performing stirring and pickling, performing seasoning with the black tea powder, and applying the seasoned rabbit meat paste on a porcelain dish and performing leveling so as to form slices; and performing baking, performing slicing, performing curing, performing cooling, and performing packaging so as to obtain the dried rabbit meat jerky. According to the dried rabbit meat jerky and the making method thereof disclosed by the invention, the mellow meat quality characteristic that the rabbit meat is high in protein and low in fat, cholesterol and heat is fully utilized, and the bright color and the rich nutrition of the black tea are combined, so that a novel dried rabbit meat jerky food with rich nutrition and delicious meat quality is developed.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of Carnis Leporis dried meat containing black tea local flavor and preparation method thereof.
Background technology
Black tea is with Camellia sinensis delicacy bud-leaf as raw material, forms through processes such as withering, knead, ferment, be dried, and soup color is red gorgeous.Black tea is rich in multiple nutrients materials such as caffeine, aminoacid, theaflavin, and has the effects such as tired, replenishing body fluid and clearing away heat pathogen, diuresis sterilization, defying age, vasodilator that disappear of refreshing oneself.
Carnis Leporis belongs to high protein, low fat, low cholesterol, meat low in calories, in Carnis Leporis, protein is up to 70%, higher than general meat, and metabolism of lipid and cholesterol content is less than all of meat, and its meat exquisiteness, delicious flavour, it is prone to digestion, it is preferable animal foodstuff, has the saying of " in meat or fish element ", more enjoy good reputations such as " beauty treatment meat " " health-care meat ", be the preferable meat of overweight people and cardiovascular patient.
Carnis Leporis both directly can be eaten as home cooking by culinary art, it is possible to be processed into jerky, but the manufacture method that black tea introduces Carnis Leporis dried meat there is no people's research at present.
Summary of the invention
It is an object of the invention to provide a kind of Carnis Leporis dried meat containing black tea local flavor and preparation method thereof, it makes full use of the lush meat feature of Carnis Leporis " high three low ", in conjunction with bright colors and the abundant nutrition of black tea, develop a kind of nutritious, novel foodstuff of delicious meat.
For achieving the above object, the present invention adopts the following technical scheme that
A kind of Carnis Leporis dried meat containing black tea local flavor, it is raw materials used includes by weight: Carnis Leporis 100 weight portion, flavouring agent 5～20 weight portion, black tea powder 0.5～8 weight portion.
Wherein, one or more during described flavouring agent includes white sugar, Sal, monosodium glutamate, fish juice, Sucus Zingberis, fermented wine, soy sauce, five spice powder.
The manufacture method of the described Carnis Leporis dried meat containing black tea local flavor include Carnis Leporis select, clean, rub, stir pickle, black tea powder seasoning, smear, toast, cut into slices, ripening, the step that cools down, pack；Each step concrete operations are as follows:
1) Carnis Leporis selects: selects and checks qualified Carnis Leporis through hygiene department, rejects broken bone, fascia, lymph, congestion, hair etc.；
2) clean: the Carnis Leporis clear water chosen is cleaned, remove the blood of residual in Carnis Leporis, then drain away the water；
3) rub: cleaned Carnis Leporis meat grinder is twisted into meat paste；
4) stirring is pickled；By rotten for gained Carnis Leporis uniform with flavoring for mixture, under the conditions of 4～8 DEG C, pickle 2h；
5) black tea powder seasoning: add black tea powder in the Carnis Leporis gruel after pickling, continue to pickle 2h after mixing thoroughly under conditions of 4～8 DEG C；
6) smear: seasoned Carnis Leporis gruel is put on porcelain dish, ties with spatula whole so that it is thickness is 1.5mm；
7) baking: sliced meat are positioned in baking oven, 105 DEG C of baking 30min；
8) section: sliced meat are taken out, cuts into slices while hot, be then pressed into the lamellar of 4cm × 6cm；
9) ripening: the sliced meat after compacting are put in baking oven, 200～230 DEG C of barbecues 2～3min, fragrance effusion fuel-displaced to surface；
10) cooling: gained Carnis Leporis dried meat is taken out, is cooled to room temperature；
11) packaging: the Carnis Leporis dried meat after cooling is packed by required specification.
The present invention, in the course of processing of tradition Carnis Leporis dried meat, utilizes black tea powder seasoning, and one is to utilize the color and luster of black tea, flavour to make Carnis Leporis dried meat color the reddest gorgeous glossy, and flavour is more rich, and local flavor is unique；Two is the trophic function combining both Carnis Leporis dried meat and black tea, give full play to Carnis Leporis dried meat and black tea increase human body resistivity, nourshing Yin and drynsessmoistening prescription, invigorating the spleen and replenishing QI, clearing away heat and cooling blood, refresh oneself disappear tired, replenishing body fluid and clearing away heat pathogen, diuresis, anti-inflammation and sterilization, detoxify, strengthen skeleton, the health care such as stomach, anticancer, vasodilator is protected in defying age, nourishing the stomach.
The present invention not only solves the deficiency that simple consumption Carnis Leporis dried meat exists, the local flavor of Carnis Leporis dried meat can also be improved, make product have the health care of Carnis Leporis dried meat and black tea concurrently simultaneously, performance Carnis Leporis dried meat and the edibility of black tea, medical value and nutritive value can be worked in coordination with, to meet mouthfeel and the nutritional need of different levels consumer.
Detailed description of the invention
In order to make content of the present invention easily facilitate understanding, below in conjunction with detailed description of the invention, technical solutions according to the invention are described further, but the present invention is not limited only to this.
Embodiment 1
A kind of Carnis Leporis dried meat containing black tea local flavor, its manufacture method concrete operations are as follows:
1) Carnis Leporis selects: selects and checks qualified Carnis Leporis 100 weight portion through hygiene department, rejects broken bone, fascia, lymph, congestion, hair etc.；
2) clean: the Carnis Leporis clear water chosen is cleaned, remove the blood of residual in Carnis Leporis, then drain away the water；
3) rub: cleaned Carnis Leporis meat grinder is twisted into meat paste；
4) stirring is pickled；The gruel of gained Carnis Leporis is mixed homogeneously with 5 weight portion Sal, under the conditions of 4 DEG C, pickles 2h；
5) black tea powder seasoning: add 0.5 weight portion black tea powder in the Carnis Leporis gruel after pickling, continue to pickle 2h after mixing thoroughly under conditions of 8 DEG C；
6) smear: seasoned Carnis Leporis gruel is put on porcelain dish, ties with spatula whole so that it is thickness is 1.5mm；
7) baking: sliced meat are positioned in baking oven, 105 DEG C of baking 30min；
8) section: sliced meat are taken out, cuts into slices while hot, be then pressed into the lamellar of 4cm × 6cm；
9) ripening: the sliced meat after compacting are put in baking oven, 200 DEG C of barbecue 3min, fragrance effusion fuel-displaced to surface；
10) cooling: gained Carnis Leporis dried meat is taken out, is cooled to room temperature；
11) packaging: the Carnis Leporis dried meat after cooling is packed by required specification.
Embodiment 2
A kind of Carnis Leporis dried meat containing black tea local flavor, its manufacture method concrete operations are as follows:
1) Carnis Leporis selects: selects and checks qualified Carnis Leporis 100 weight portion through hygiene department, rejects broken bone, fascia, lymph, congestion, hair etc.；
2) clean: the Carnis Leporis clear water chosen is cleaned, remove the blood of residual in Carnis Leporis, then drain away the water；
3) rub: cleaned Carnis Leporis meat grinder is twisted into meat paste；
4) stirring is pickled；The gruel of gained Carnis Leporis is mixed homogeneously with 3 weight portion white sugars, 3 weight portion Sal, 2 weight portion fish juices, 2 weight portion five spice powder, under the conditions of 6 DEG C, pickles 2h；
5) black tea powder seasoning: add 3 weight portion black tea powders in the Carnis Leporis gruel after pickling, continue to pickle 2h after mixing thoroughly under conditions of 6 DEG C；
6) smear: seasoned Carnis Leporis gruel is put on porcelain dish, ties with spatula whole so that it is thickness is 1.5mm；
7) baking: sliced meat are positioned in baking oven, 105 DEG C of baking 30min；
8) section: sliced meat are taken out, cuts into slices while hot, be then pressed into the lamellar of 4cm × 6cm；
9) ripening: the sliced meat after compacting are put in baking oven, 220 DEG C of barbecue 2min, fragrance effusion fuel-displaced to surface；
10) cooling: gained Carnis Leporis dried meat is taken out, is cooled to room temperature；
11) packaging: the Carnis Leporis dried meat after cooling is packed by required specification.
Embodiment 3
A kind of Carnis Leporis dried meat containing black tea local flavor, its manufacture method concrete operations are as follows:
1) Carnis Leporis selects: selects and checks qualified Carnis Leporis 100 weight portion through hygiene department, rejects broken bone, fascia, lymph, congestion, hair etc.；
2) clean: the Carnis Leporis clear water chosen is cleaned, remove the blood of residual in Carnis Leporis, then drain away the water；
3) rub: cleaned Carnis Leporis meat grinder is twisted into meat paste；
4) stirring is pickled；The gruel of gained Carnis Leporis is mixed homogeneously with 12 weight portion white sugars, 4 weight portion Sal, 3 weight portion fish juices, 0.6 weight portion monosodium glutamate, 0.4 weight portion Sucus Zingberis, under the conditions of 8 DEG C, pickles 2h；
5) black tea powder seasoning: add 8 weight portion black tea powders in the Carnis Leporis gruel after pickling, continue to pickle 2h after mixing thoroughly under conditions of 8 DEG C；
6) smear: seasoned Carnis Leporis gruel is put on porcelain dish, ties with spatula whole so that it is thickness is 1.5mm；
7) baking: sliced meat are positioned in baking oven, 105 DEG C of baking 30min；
8) section: sliced meat are taken out, cuts into slices while hot, be then pressed into the lamellar of 4cm × 6cm；
9) ripening: the sliced meat after compacting are put in baking oven, 230 DEG C of barbecue 2min, fragrance effusion fuel-displaced to surface；
10) cooling: gained Carnis Leporis dried meat is taken out, is cooled to room temperature；
11) packaging: the Carnis Leporis dried meat after cooling is packed by required specification.
Carnis Leporis dried meat flat appearance prepared by the present invention, smooth, free from flaw, thickness is substantially uniform, without burnt sheet, without raw cook；Uniform color is brownish red, shinny glossy；The tender taste of matter is fragrant, aftertaste is strong, has the peculiar tea flavour of black tea, and fragrance is tasty and refreshing.Product moisture content≤18%；Shelf-life is 365 days.
The foregoing is only presently preferred embodiments of the present invention, all impartial changes done according to scope of the present invention patent and modification, all should belong to the covering scope of the present invention.
Claims (4)
1. the Carnis Leporis dried meat containing black tea local flavor, it is characterised in that: raw materials used include by weight: Carnis Leporis 100 parts, flavouring agent 5～20 parts, black tea powder 0.5～8 parts.
Carnis Leporis dried meat containing black tea local flavor the most according to claim 1, it is characterised in that: described flavouring agent includes one or more in white sugar, Sal, monosodium glutamate, fish juice, Sucus Zingberis, fermented wine, soy sauce, five spice powder.
3. the manufacture method of an as claimed in claim 1 Carnis Leporis dried meat containing black tea local flavor, it is characterised in that: include Carnis Leporis select, clean, rub, stir pickle, black tea powder seasoning, smear, toast, cut into slices, ripening, the step that cools down, pack.
The manufacture method of the Carnis Leporis dried meat containing black tea local flavor the most according to claim 3, it is characterised in that: each step concrete operations are as follows:
1) Carnis Leporis selects: selects and checks qualified Carnis Leporis through hygiene department, rejects broken bone, fascia, lymph, congestion, hair；
2) clean: the Carnis Leporis clear water chosen is cleaned, remove the blood of residual in Carnis Leporis, then drain away the water；
3) rub: cleaned Carnis Leporis meat grinder is twisted into meat paste；
4) stirring is pickled；By rotten for gained Carnis Leporis uniform with flavoring for mixture, under the conditions of 4～8 DEG C, pickle 2h；
5) black tea powder seasoning: add black tea powder in the Carnis Leporis gruel after pickling, continue to pickle 2h after mixing thoroughly under conditions of 4～8 DEG C；
6) smear: seasoned Carnis Leporis gruel is put on porcelain dish, ties with spatula whole so that it is thickness is 1.5mm；
7) baking: sliced meat are positioned in baking oven, 105 DEG C of baking 30min；
8) section: sliced meat are taken out, cuts into slices while hot, be then pressed into the lamellar of 4cm × 6cm；
9) ripening: the sliced meat after compacting are put in baking oven, 200～230 DEG C of barbecues 2～3min, fragrance effusion fuel-displaced to surface；
10) cooling: gained Carnis Leporis dried meat is taken out, is cooled to room temperature；
11) packaging: the Carnis Leporis dried meat after cooling is packed by required specification.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610294673.1A CN105942231A (en) | 2016-05-06 | 2016-05-06 | Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610294673.1A CN105942231A (en) | 2016-05-06 | 2016-05-06 | Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky |
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| CN105942231A true CN105942231A (en) | 2016-09-21 |
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| CN201610294673.1A Pending CN105942231A (en) | 2016-05-06 | 2016-05-06 | Dried rabbit meat jerky containing flavor of black tea and making method of dried rabbit meat jerky |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136434A (en) * | 2017-05-08 | 2017-09-08 | 广东省农业科学院蚕业与农产品加工研究所 | One kind fermentation instant pork product of mulberry leaf and preparation method thereof |
| CN109077250A (en) * | 2018-09-28 | 2018-12-25 | 南京林业大学 | A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN103494233A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha beef dried meat slice |
| CN103504319A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Preservative-free dried pork slice |
| CN103876168A (en) * | 2014-04-21 | 2014-06-25 | 马国丰 | Osmanthus tea flavored dried beef and processing process thereof |
-
2016
- 2016-05-06 CN CN201610294673.1A patent/CN105942231A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103504319A (en) * | 2012-06-28 | 2014-01-15 | 孙伟 | Preservative-free dried pork slice |
| CN103349294A (en) * | 2013-07-31 | 2013-10-16 | 浙江青莲食品股份有限公司 | Processing method for tea flavor sandwich meat |
| CN103494233A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Matcha beef dried meat slice |
| CN103876168A (en) * | 2014-04-21 | 2014-06-25 | 马国丰 | Osmanthus tea flavored dried beef and processing process thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136434A (en) * | 2017-05-08 | 2017-09-08 | 广东省农业科学院蚕业与农产品加工研究所 | One kind fermentation instant pork product of mulberry leaf and preparation method thereof |
| CN109077250A (en) * | 2018-09-28 | 2018-12-25 | 南京林业大学 | A kind of processing method of rabbit meat gruel jerky and its rabbit meat dried meat of preparation |
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