CN105962105A - Sauce-flavored pig tongue and production method thereof - Google Patents
Sauce-flavored pig tongue and production method thereof Download PDFInfo
- Publication number
- CN105962105A CN105962105A CN201610297258.1A CN201610297258A CN105962105A CN 105962105 A CN105962105 A CN 105962105A CN 201610297258 A CN201610297258 A CN 201610297258A CN 105962105 A CN105962105 A CN 105962105A
- Authority
- CN
- China
- Prior art keywords
- parts
- pig tongue
- pig
- tongue
- paste flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a sauce-flavored pig tongue which is fresh and tender in mouth feel and unique in flavor. The sauce-flavored pig tongue is prepared from the following raw materials in parts by weight: 600-700 parts of pig tongues, 7.5-8.5 parts of edible salt, 0.5-0.7 part of sugar, 0.3-0.6 part of baking soda, 0.3-0.5 part of gourmet powder, 0.5-0.7 part of white pepper powder, 3-4 parts of a tenderizer, 0.8-1 part of sodium diacetate, 10-15 parts of soybean protein, 45-50 parts of starch, 2-4 parts of pig bone soup stock, 1-2.5 parts of sodium lactate, 2-3.5 parts of glycerine and 400-500 parts of water. The invention further provides a production method of the sauce-flavored pig tongue. The sauce-flavored pig tongue disclosed by the invention has the beneficial effects that the raw materials are mixed in a certain proportion, so that the pig tongues can be sufficiently tasteful, the processed sauce-flavored pig tongue is fresh and tender in mouth feel and attractive in color, the shelf life is prolonged, and the production rate is greatly increased.
Description
Technical field
The present invention relates to flavoured meat processing technique field, specifically paste flavor pig tongue and production method thereof.
Background technology
Even to this day, the every aspect such as from production to management style, the still requirement with society of the present situation of fast food also exists huge gap, and many insiders propose: fast food should walk the road of standardization, industrialization.At present, fast food needs the empirical direction to standardization, industrialization from individual's skill to develop, and finally accomplishes to be not only the standardization of process, corporate image standardization, and raw material standard to be realized, the standardization of products and process standardization.
Nutrition contained by every 100 grams of pig tongues is as follows: heat 233 kilocalories, 15.7 grams of protein, 18.1 grams of fat, carbohydrate 1.7 grams, 158 milligrams of cholesterol, retinol1 5 microgram, thiamine 0.13 milligram, 0.3 milligram of riboflavin, nicotinic acid 4.6 milligrams, vitamin E 0.73 milligram, calcium 13 milligrams, 163 milligrams of phosphorus, 216 milligrams of potassium, 79.4 milligrams of sodium, 14 milligrams of magnesium, ferrum 2.8 milligrams, 2.12 milligrams of zinc, selenium 11.74 microgram, copper 0.18 milligram, 0.04 milligram of manganese, its flat sweet in the mouth of property, salty；There is nourshing Yin and drynsessmoistening prescription effect.
The patent of invention of Publication No. CN1050111888A discloses the preparation method of a boar tongue, thaw after 500kg pig tongue raw material neck material, balance enters storehouse, use microtome flaking again, pour tumbler into after thawing completely and be initially charged B dispensing tumbling 1.5h, after adding A dispensing tumbling 1h, then stop when stirring with jowar wine 500-600ml, modified food starch 24-26kg；During quantitative package group pile line operation, temperature controls at 130 DEG C, and vacuum time 1.5s enters to freeze storehouse after packaging, freezes warehouse temperature less than-10 DEG C, within second day, receives storehouse.Wherein, A dispensing includes edible salt 1200-1400g, white sugar 550-650g, baking soda 250-350g, meat tenderizer 250-350g, the special profit crisp 70-90g of phosphorus, special phosphorus element 70-90g, D-araboascorbic acid 190-210g；B dispensing includes: dispensing monosodium glutamate 3.5-3.7kg, meat essence cream 0.5-0.7kg, Fructus Piperis powder 1.7-1.9kg, Beijing liquor 1.1-1.3kg, water 330-350kg.In this preparation method, go raw meat, Beijing liquor seasoning with jowar wine so that the pig tongue made has thick and heavy vinosity, and entrance difficulty is chewed, and affects eating mouth feel, if but be not added with, then the pig tongue storage period made, is shorter, rotten fast.
Summary of the invention
The technical problem to be solved is: provide that a kind of mouthfeel is fresh and tender, the paste flavor pig tongue of unique flavor and production method thereof.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is: paste flavor pig tongue, and the raw material including following weight portion is prepared from: pig tongue 600～700 parts, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5 part, white pepper powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15 parts, starch 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500 parts.
Another technical scheme that the present invention provides is: the production method of paste flavor pig tongue, comprises the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 2 of pig tongue～3 DEG C after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2～2.5h: the pig tongue 600 after defrosting～700 parts, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5 part, white pepper powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15 parts, starch 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500 parts, the condition of vacuum tumbling is :-0.02～0.09MPa, 5～10 DEG C, rotating speed 4～6r/min, at the end of vacuum tumbling, the central temperature of pig tongue controls at 8～15 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, after the pig tongue quick-freezing after sterilizing, carry out cold storage, obtain paste flavor pig tongue.
Further, every 600 parts～700 parts of pig tongues have been also added with during vacuum tumbling super despot taste A1.5～2.5 parts, have protected U.S. phosphorus 1.5～2.5 parts, special phosphorus element 1～1.2 part, U.S. 0.3～0.5 part of benefit color, Petaso spice 0.04～0.08 part and flavouring cream 0.5～1.5 parts.
The beneficial effects of the present invention is: the double sodium of the pig tongue after thawing by a certain percentage, edible salt, sugar, sodium bicarbonate, monosodium glutamate, white pepper powder, tenderizer, double second, soybean protein, starch, swine bone high-soup, sodium lactate, G & W mixing, pig tongue can be made the most tasty and the paste flavor pig tongue mouthfeel that obtains of processing is fresh and tender, attractive color, and extend its shelf life, it is greatly improved yield rate.In the production method of paste flavor pig tongue of the present invention, being mixed by a certain percentage by above-mentioned raw material and carry out vacuum tumbling, can make that the paste flavor pig tongue obtained is the most tasty, Fresh & Tender in Texture, crisp taste, attractive color, shelf life is long；Improve yield rate, improve product quality.
Detailed description of the invention
By describing the technology contents of the present invention in detail, being realized purpose and effect, it is explained below in conjunction with embodiment.
The design of most critical of the present invention is: by above-mentioned raw material with thaw after pig rib row mix by a certain percentage and carry out vacuum tumbling, can make that the paste flavor pig tongue obtained is the most tasty, Fresh & Tender in Texture, crisp taste, attractive color, shelf life is long.
The present invention provides a kind of paste flavor pig tongue, and the raw material including following weight portion is prepared from: pig tongue 600～700 parts, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5 part, white pepper powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15 parts, starch 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500 parts.
Above-mentioned swine bone high-soup is the soup boiled that adds water with Os Sus domestica for raw material.
Sodium diacetate has the effect of suppression fungus growth to pig tongue, and antiseptical maintains the original color, smell and taste of pig tongue and nutritional labeling.
Glycerol serves lock water, the effect of moisturizing to pig tongue so that the big weightening finish of pig swelling of the tongue, and yield rate is high.
The growth of pathogenic bacterium such as HT escherichia coli, Listerella monokaryon hypertrophy bacterium, meat poisoning shuttle shape bacillocin etc. in sodium lactate suppression food, can notable Shelf-life (compare the method mentioned in background technology and extend more than 60%), thus increase foodsafety；The local flavor meanwhile strengthened and maintain pig tongue, and reduce sodium chloride consumption so that paste flavor pig tongue more safety for low salt heart patient, hypertensive patient, kidney patient of the present invention.
Due to cold frozen pork tongue fibre thickening, ageing, its mouthfeel is much worse than the most greatly fresh pig tongue, by a certain percentage tenderizer, soybean protein and starch are coordinated the processing being used for pig tongue, during the paste flavor pig tonguing row heating obtained after processing, the ripest, and in the short time in pig tongue crude fibre by lipolyse so that pig tongue is Fresh & Tender in Texture good to eat.
Knowable to foregoing description, the beneficial effects of the present invention is: the double sodium of the pig tongue after thawing by a certain percentage, edible salt, sugar, sodium bicarbonate, monosodium glutamate, white pepper powder, tenderizer, double second, soybean protein, starch, swine bone high-soup, sodium lactate, G & W mixing, pig tongue can be made the most tasty and the paste flavor pig tongue mouthfeel that obtains of processing is fresh and tender, attractive color, and extend its shelf life, it is greatly improved yield rate.
Further, every 600 parts～700 parts of pig tongues have been also added with super despot taste A1.5～2.5 parts, have protected U.S. phosphorus 1.5～2.5 parts, special phosphorus element 1～1.2 part, U.S. 0.3～0.5 part of benefit color, Petaso spice 0.04～0.08 part and flavouring cream 0.5～1.5 parts.
Seen from the above description, benefit color is beautiful as color preserving agent, protects U.S. phosphorus and special phosphorus element as water-retaining agent, super despot taste A is as freshener, Petaso spice and flavouring cream play flavouring effect, add by a certain percentage, can give flexibility, color and luster and local flavor that the pig tongue after tumbling is good.
Another technical scheme that the present invention provides is: the production method of paste flavor pig tongue, comprises the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 2 of pig tongue～3 DEG C after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2～2.5h: the pig tongue 600 after defrosting～700 parts, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5 part, white pepper powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15 parts, starch 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500 parts, the condition of vacuum tumbling is :-0.02～0.09MPa, 5～10 DEG C, rotating speed 4～6r/min, at the end of vacuum tumbling, the central temperature of pig tongue controls at 8～15 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, after the pig tongue quick-freezing after sterilizing, carry out cold storage, obtain paste flavor pig tongue.
It is continuous print owing to rotating during tumbling, so every pig tongue has the chance rubbing mutually and clashing into mutually between self upset, meat.So, the most stiff sliced meat can be made to soften, muscular tissue relaxes, flavoring agent is readily permeable and diffusion, and meat color development is uniform, simultaneously works as the effect of mixing and stirring.Due to continuous tumbling and mutually extruding, the protein in muscle can be made to form colloidal substance with unabsorbed flavoring agent, one is heated, this partially protein first solidifies, the juice extravasation inside prevention, loss, thus improves the water-retaining property of conditioning pig tongue, maintain Fresh & Tender in Texture, also improve yield rate simultaneously, also add the cohesiveness of pig tongue, section property, improve the quality of product.The central temperature of pig tongue controls at 8～15 DEG C, under low temperature tumbling make the adhesion of product, yield rate and section it is further preferred that.
By tumbling to pig tonguing row mechanical treatment, promote the distribution of liquid medium saline, adhesion and the tissue elasticity of meat can be improved, improve the tenderness of pig tongue, improve mouthfeel and the section effect of product, improve the extraction of salt soluble protein and the movement to cube meat surface, so that product yield ratio and product quality aspect are all greatly improved.
Further, every 600 parts～700 parts of pig tongues have been also added with during vacuum tumbling super despot taste A1.5～2.5 parts, have protected U.S. phosphorus 1.5～2.5 parts, special phosphorus element 1～1.2 part, U.S. 0.3～0.5 part of benefit color, Petaso spice 0.04～0.08 part and flavouring cream 0.5～1.5 parts.Petaso spice is selected from Kent, south, Wuhan, Hubei ham sausage spice.Flavouring cream is selected from the taste positive flavouring cream that Wei Zheng Industrial Co., Ltd. of Xiamen City produces.
Further, quick freezing temperature is-40～-35 DEG C, and storage temperature is-30 DEG C～-22 DEG C.
Embodiment 1
The production method of paste flavor pig tongue, comprises the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 2 DEG C of pig tongue after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2h: 600 parts of the pig tongue after defrosting, edible salt 7.5 parts, sugar 0.5 part, sodium bicarbonate 0.3 part, monosodium glutamate 0.3 part, white pepper powder 0.5 part, tenderizer 3 parts, double 0.8 part of the sodium of double second, soybean protein 10 parts, starch 45 parts, swine bone high-soup 2 parts, sodium lactate 1 part, glycerol 2 parts, super despot's taste A1.5 part, protect U.S. 1.5 parts of phosphorus, special phosphorus element 1 part, U.S. 0.3 part of benefit color, Petaso spice 0.04 part and flavouring cream 0.5 part and 400 parts of water, the condition of vacuum tumbling is :-0.02MPa, 5 DEG C, rotating speed 4r/min, at the end of vacuum tumbling, the central temperature of pig tongue controls at 8 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, carrying out cold storage after the pig tongue quick-freezing after sterilizing, quick freezing temperature is-40 DEG C, and storage temperature is-30 DEG C, obtains paste flavor pig tongue.
Embodiment 2
The production method of paste flavor pig tongue, comprises the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 3 DEG C of pig tongue after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2.5h: 700 parts of the pig tongue after defrosting, edible salt 8.5 parts, sugar 0.7 part, sodium bicarbonate 0.6 part, monosodium glutamate 0.5 part, white pepper powder 0.7 part, tenderizer 4 parts, double 1 part of the sodium of double second, soybean protein 15 parts, starch 50 parts, swine bone high-soup 4 parts, sodium lactate 2.5 parts, glycerol 3.5 parts, super despot's taste A2.5 part, protect U.S. 2.5 parts of phosphorus, special phosphorus element 1.2 parts, U.S. 0.5 part of benefit color, Petaso spice 0.08 part and flavouring cream 1.5 parts and 500 parts of water, the condition of vacuum tumbling is: 0.09MPa, 10 DEG C, rotating speed 6r/min, at the end of vacuum tumbling, the central temperature of pig tongue controls at 15 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, carrying out cold storage after the pig tongue quick-freezing after sterilizing, quick freezing temperature is-35 DEG C, and storage temperature is-22 DEG C, obtains paste flavor pig tongue.
Embodiment 3
The production method of paste flavor pig tongue, comprises the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 2.5 DEG C of pig tongue after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2.2h: 650 parts of the pig tongue after defrosting, edible salt 8 parts, sugar 0.6 part, sodium bicarbonate 0.45 part, monosodium glutamate 0.4 part, white pepper powder 0.6 part, tenderizer 3.5 parts, double 0.9 part of the sodium of double second, soybean protein 12 parts, starch 48 parts, swine bone high-soup 3 parts, sodium lactate 1.7 parts, glycerol 2.75 parts, super despot's taste A2 part, protect U.S. 2 parts of phosphorus, special phosphorus element 1.1 parts, U.S. 0.4 part of benefit color, Petaso spice 0.06 part and flavouring cream 0.7 part and 450 parts of water, the condition of vacuum tumbling is 0.03MPa, 7 DEG C, rotating speed 5r/min, at the end of vacuum tumbling, the central temperature of pig tongue controls at 12 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, carrying out cold storage after the pig tongue quick-freezing after sterilizing, quick freezing temperature is-38 DEG C, and storage temperature is-28 DEG C, obtains paste flavor pig tongue.
In sum, having the beneficial effects that of the paste flavor pig tongue that the present invention provides: the double sodium of the pig tongue after thawing by a certain percentage, edible salt, sugar, sodium bicarbonate, monosodium glutamate, white pepper powder, tenderizer, double second, soybean protein, starch, swine bone high-soup, sodium lactate, G & W mixing, pig tongue can be made the most tasty and the paste flavor pig tongue mouthfeel that obtains of processing is fresh and tender, attractive color, and extend its shelf life, it is greatly improved yield rate.In the production method of paste flavor pig tongue of the present invention, being mixed by a certain percentage by above-mentioned raw material and carry out vacuum tumbling, can make that the paste flavor pig tongue obtained is the most tasty, Fresh & Tender in Texture, crisp taste, attractive color, shelf life is long；Improve yield rate, improve product quality.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every equivalents utilizing description of the invention content to be made, or directly or indirectly it is used in relevant technical field, the most in like manner it is included in the scope of patent protection of the present invention.
Claims (5)
1. paste flavor pig tongue, it is characterised in that: include that the raw material of following weight portion is prepared from: pig tongue 600～700
Part, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5 part, in vain
Fructus Piperis powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15 parts, form sediment
Powder 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500 parts.
Paste flavor pig tongue the most according to claim 1, it is characterised in that: in every 600 parts～700 parts of pig tongues
Super despot taste A1.5～2.5 parts, the U.S. phosphorus 1.5 of guarantor～2.5 parts, special phosphorus element 1～1.2 part, beneficial color U.S. 0.3～0.5 are also added with it
Part, Petaso spice 0.04～0.08 part and flavouring cream 0.5～1.5 parts.
3. the production method of paste flavor pig tongue, it is characterised in that: comprise the steps:
Step 1, by pig tongue defrosting rear cutout slabbing, control the central temperature 2 of pig tongue～3 DEG C after defrosting；
Step 2, the raw material of following weight portion mixes and carries out vacuum tumbling 2～2.5h: the pig tongue after defrosting
600～700 parts, edible salt 7.5～8.5 parts, sugar 0.5～0.7 part, sodium bicarbonate 0.3～0.6 part, monosodium glutamate 0.3～0.5
Part, white pepper powder 0.5～0.7 part, tenderizer 3～4 parts, the double sodium 0.8 of double second～1 part, soybean protein 10～15
Part, starch 45～50 parts, swine bone high-soup 2～4 parts, sodium lactate 1～2.5 parts, glycerol 2～3.5 parts and water 400～500
Part, the condition of vacuum tumbling is :-0.02～0.09MPa, 5～10 DEG C, rotating speed 4～6r/min, and vacuum tumbling is tied
Shu Shi, the central temperature of pig tongue controls at 8～15 DEG C；
Step 3, the pig tongue of vacuum tumbling is vacuum-packed after carry out sterilizing；
Step 4, after the pig tongue quick-freezing after sterilizing, carry out cold storage, obtain paste flavor pig tongue.
The production method of paste flavor pig tongue the most according to claim 3, it is characterised in that: during vacuum tumbling
Every 600 parts～700 parts of pig tongues are also added with super despot taste A1.5～2.5 parts, have protected U.S. phosphorus 1.5～2.5 parts, special phosphorus
Element 1～1.2 part, U.S. 0.3～0.5 part of benefit color, Petaso spice 0.04～0.08 part and flavouring cream 0.5～1.5 parts.
The production method of paste flavor pig tongue the most according to claim 3, it is characterised in that: quick freezing temperature is
-40～-35 DEG C, storage temperature is-30 DEG C～-22 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297258.1A CN105962105A (en) | 2016-05-06 | 2016-05-06 | Sauce-flavored pig tongue and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610297258.1A CN105962105A (en) | 2016-05-06 | 2016-05-06 | Sauce-flavored pig tongue and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105962105A true CN105962105A (en) | 2016-09-28 |
Family
ID=56991235
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610297258.1A Pending CN105962105A (en) | 2016-05-06 | 2016-05-06 | Sauce-flavored pig tongue and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105962105A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
| CN108606264A (en) * | 2018-02-05 | 2018-10-02 | 安徽鑫松亚食品有限公司 | A kind of crisp pig's tongue and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011188A (en) * | 2015-07-16 | 2015-11-04 | 福建省鼎味食品有限公司 | Pig tongue preparation method |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
-
2016
- 2016-05-06 CN CN201610297258.1A patent/CN105962105A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011188A (en) * | 2015-07-16 | 2015-11-04 | 福建省鼎味食品有限公司 | Pig tongue preparation method |
| CN105475862A (en) * | 2015-12-24 | 2016-04-13 | 莆田市城厢区诚味食品有限公司 | Method for pickling pork jowl meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373409A (en) * | 2017-08-18 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of crisp cow tongue of paste flavor and preparation method thereof |
| CN108606264A (en) * | 2018-02-05 | 2018-10-02 | 安徽鑫松亚食品有限公司 | A kind of crisp pig's tongue and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN105707820A (en) | Beef seasoning and production method of seasoned beef | |
| CN105995570B (en) | Pan-Fried Beef Steak with Black Pepper and its processing method | |
| CN103535781B (en) | Method for preparing instant shrimp leisure food | |
| CN104705682A (en) | Original-taste chicken steak and processing method thereof | |
| CN103719914A (en) | Granular sausage rich in collagen | |
| CN105053933A (en) | Pork rib seasoning and method for producing seasoned pork ribs | |
| CN105918889A (en) | Modified beef and production method thereof | |
| CN103859469B (en) | A kind of cheese's fish product and processing method thereof | |
| CN106036506A (en) | Making method of beef steaks heated on iron block | |
| CN105266046A (en) | Stuffed potato meat ball and processing technology thereof | |
| CN103750353B (en) | Chestnut sausage and processing method thereof | |
| US20100040746A1 (en) | Method for preparing a fully cooked, oven roasted shelf stable meat product | |
| CN103829269A (en) | Western-style chicken granule preparation method | |
| CN105962105A (en) | Sauce-flavored pig tongue and production method thereof | |
| CN109105765A (en) | A kind of taste low-calorie Fresh Grade Breast snack food abundant and preparation method thereof | |
| CN103230047B (en) | Yacon bifidobacteria rabbit sausage and preparation method thereof | |
| CN107259413A (en) | A kind of sandwich fish-skin intestines of minced fillet and preparation method thereof | |
| CN105011188A (en) | Pig tongue preparation method | |
| CN106136100A (en) | Red Star is to respecting chicken nugget and processing method thereof | |
| CN105707753A (en) | Abalone product manufacturing method based on low temperature tenderization | |
| CN110074359A (en) | A kind of lobster sausage and preparation method thereof | |
| CN104544250A (en) | Preparation process of duck meat string with cumin flavor | |
| CN107788427A (en) | Processing method after the defrosting of fish frozen fish | |
| CN105747144A (en) | Processing method of smoked abalone product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160928 |
|
| RJ01 | Rejection of invention patent application after publication |