CN106071982A - A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof - Google Patents
A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof Download PDFInfo
- Publication number
- CN106071982A CN106071982A CN201610622250.8A CN201610622250A CN106071982A CN 106071982 A CN106071982 A CN 106071982A CN 201610622250 A CN201610622250 A CN 201610622250A CN 106071982 A CN106071982 A CN 106071982A
- Authority
- CN
- China
- Prior art keywords
- meat
- rosae rugosae
- cob meal
- maize cob
- flos rosae
- 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.)
- Withdrawn
Links
- 230000000968 intestinal effect Effects 0.000 title claims abstract description 29
- 240000008042 Zea mays Species 0.000 title claims abstract description 27
- 235000021168 barbecue Nutrition 0.000 title claims abstract description 27
- 241000628997 Flos Species 0.000 title claims abstract description 26
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 26
- 235000012054 meals Nutrition 0.000 title claims abstract description 24
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 title claims abstract description 23
- 235000009973 maize Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000020997 lean meat Nutrition 0.000 claims abstract description 15
- 241000282898 Sus scrofa Species 0.000 claims abstract description 14
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims abstract description 14
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 10
- 210000000582 semen Anatomy 0.000 claims abstract description 10
- 108010052008 colla corii asini Proteins 0.000 claims abstract description 9
- 241000620028 Dolichoris Species 0.000 claims abstract description 7
- 241000720946 Hypophthalmichthys molitrix Species 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000010352 sodium erythorbate Nutrition 0.000 claims abstract description 7
- 239000004320 sodium erythorbate Substances 0.000 claims abstract description 7
- 235000010288 sodium nitrite Nutrition 0.000 claims abstract description 7
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 11
- 238000002156 mixing Methods 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 4
- -1 polyethylene Polymers 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 241000220317 Rosa Species 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013580 sausages Nutrition 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 230000009471 action Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal, be made up of the raw material of following weight portion: pig lean meat 120 130, chicken leg meat 60 80, Carnis Sus domestica 20 25, maize cob meal 12 15, corn starch 8 10, Hypophthalmichthys molitrix meat 8 10, dry Flos Rosae Rugosae 34, Colla Corii Asini 23, Flos dolichoris 1 1.2, Radix Scrophulariae 0.9 1.1, peel of Semen Viciae fabae 1 1.2, Sal 56, sodium nitrite 0.02 0.03, sodium erythorbate 0.08 0.12, white sugar 34, monosodium glutamate 0.6 0.7, spice 1 1.2, normal-temperature water is appropriate, frozen water is appropriate.The multiple Chinese herbal medicine such as the Colla Corii Asini that the present invention adds has promoting QI circulation for relieving depression, the effect of lung moistening the kidney invigorating, the Radix Scrophulariae of interpolation have effect of clearing away heat and cooling blood, YIN nourishing and the production of body fluid promoting.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation side thereof
Method.
Background technology
Along with the raising of people's living standard, the quickening of rhythm of life, high-quality fast food is increasingly consumed
The favor of person, convenient leisure food delicious again, receive the welcome of consumer especially, barbecue intestinal is as emerging leisure food
Product, are the most universal a kind of cooked meat products of northern area.But for manufacturing enterprise, due to financial crisis impact and should
It is day by day serious that the homogeneity of product market is competed, and profit margin glides, and how to allow old product walk out new world, is every R&D and production
The problem raising competitiveness that personnel are urgently to be resolved hurrily, finds out some efficiency factors, walks differential competition route, expand the city made new advances
Field has a kind of saying to be, people has been familiar with when child and the local flavor be accustomed to is exactly that best local flavor is familiar with being because longer
Time is in the cooking culture atmosphere of this region life, and custom is because the most gradually forming the hobby of this region, so-called
Naturally the culinary art characteristic of region property and dietary habit, consumes orientation impact to the meat products local flavor of consumer bigger.So,
Want to open up the meat products market of what a region, the most just should not change original wind being esthetically acceptable to the consumers as far as possible
While taste, find and be suitable for the culinary art element of this region and substituting element.
In recent years, sausage is in China's development quickly, it has also become low and medium-grade goods, and market share is risen by 30%
To about 70%, wherein, barbecue intestinal occupies quite a few.Sausage be one under cryogenic, strand raw meat,
Spice, adjuvant etc. cut mix, the Western-style sausage food of coloclysis, low-temperature bake processed it have nutritious, delicious in taste, just
In carrying, preservation, the advantage such as instant.Data shows, in barbecue sausage product, fat content is up to 30 %～40 %, in the summer
Ji Buyi preserves, and should strengthen moisture in barbecue intestinal.Traditional theory and method are to be improved by the content of increase lean meat
Product preservation term, the production cost of such product will improve, and class is become top grade from regular grade.
How to utilize limited resource, producing barbecue sausage product more, more preferable, high-quality, cheap and good-quality is
One problem demanding prompt solution.The Semen Maydis of China is mainly in order to make starch, feedstuff, ethanol, sugar etc., the side-product of corn processed
Corn cob accounts for whole Semen Maydis weight about 45%, and corn cob is sugary 54. 5% after deliberation, thick protein 2. 2%, crude fat
0. 4%, crude fibre 29. 7%, mineral 1. 2%.Fat is replaced to add in intestinal body, no maize cob meal and corn starch
But the fat content of barbecue intestinal can be reduced, improve edible quality and local flavor, increase its water-retaining property, and can reduce and produce into
This, increase economic benefit, the aspect balanced in nutrition of human body be may also function as preferable balanced action.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and
Preparation method.
The present invention is achieved by the following technical solutions:
A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal, is made up of the raw material of following weight portion:
Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, Hypophthalmichthys molitrix meat 8-
10, dry Flos Rosae Rugosae 3-4, Colla Corii Asini 2-3, Flos dolichoris 1-1.2, Radix Scrophulariae 0.9-1.1, peel of Semen Viciae fabae 1-1.2, Sal 5-6, sodium nitrite
0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water is appropriate, frozen water is suitable
Amount.
The preparation method of described a kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal, comprises the following steps:
(1) by Flos dolichoris, Radix Scrophulariae, peel of Semen Viciae fabae mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；
(2) dry Flos Rosae Rugosae is added 5-6 times of boiled water to brew, obtain rose-juice, rose-juice, herb liquid, Colla Corii Asini are mixed into pot, endure
Boil to thickness, discharging, obtain paste；Mix homogeneously with above-mentioned paste after Hypophthalmichthys molitrix meat is shredded, go to water proof in steamer and cook,
Quickly stir into paste；
(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby；
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby；Take the food of 1/3
Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose
Rare redness；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut
The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer,
Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed
Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material；
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm；
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
The invention have the advantage that the present invention is using pig lean meat, chicken leg meat as major ingredient, and be aided with maize cob meal, Semen Maydis shallow lake
The barbecue intestinal that powder is made, first carries out dry stir-fry in preparation process, assists in removing the fishy smell in corn cob maize cob meal, beautiful
The interpolation of rice starch reduces barbecue intestinal fat content, improves edible quality and local flavor, and maize cob meal can due to himself
Fillibility and the adsorbable liquid being four times in its deadweight of maize cob meal, therefore the interpolation of maize cob meal is not reduce barbecue intestinal
Reduce the consumption of meat while outward appearance and inherent quality, add water-retaining property, and also reduce production cost, make enterprise increase
Profit, in terms of nourishing healthy, meets modern's demand to nutrition, serves the aspect balanced in nutrition of human body well
Balanced action；Cut mixing again and become stuffing material, cut and mix viscosity and elasticity, the minimizing surface oils and fats being favorably improved meat stuffing, make stuffing material fresh
Tender exquisiteness, absorption easy to digest, and cut that add when mixing is frozen water, can prevent meat temperature rise, microbial reproduction and quality from declining；
Baking the barbecue intestinal semi-finished product recorded, the purpose of baking is to make casing dry tack free, the mechanical strength of increase casing again
With stability, drain moisture increase local flavor and mouthfeel, extend the shelf life, promote color and luster redden, drive away casing abnormal flavour；Additionally,
It is cool that the multiple Chinese herbal medicine such as the Colla Corii Asini that the present invention adds has promoting QI circulation for relieving depression, the effect of lung moistening the kidney invigorating, the Radix Scrophulariae of interpolation have heat clearing away
Blood, effect of YIN nourishing and the production of body fluid promoting.
Detailed description of the invention
A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal, is made up of the raw material of following weight portion:
Pig lean meat 120, chicken leg meat 60, Carnis Sus domestica 20, maize cob meal 12, corn starch 8, Hypophthalmichthys molitrix meat 8, dry Flos Rosae Rugosae 3, Colla Corii Asini 2,
Flos dolichoris 1, Radix Scrophulariae 0.9, peel of Semen Viciae fabae 1, Sal 5, sodium nitrite 0.02, sodium erythorbate 0.08, white sugar 3, monosodium glutamate 0.6, spice
1, normal-temperature water is appropriate, frozen water is appropriate.
The preparation method of described a kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal, comprises the following steps:
(1) by Flos dolichoris, Radix Scrophulariae, peel of Semen Viciae fabae mixing, add 6 times of water, slow fire infusion 20min, filter, obtain herb liquid；
(2) dry Flos Rosae Rugosae adds 5 times of boiled water to brew, obtain rose-juice, rose-juice, herb liquid, Colla Corii Asini are mixed into pot, infusion
To thickness, discharging, obtain paste；Mix homogeneously with above-mentioned paste after Hypophthalmichthys molitrix meat is shredded, go to water proof in steamer and cook, soon
Speed stirs into paste；
(3) being placed in pot by maize cob meal, slow fire stir-fries 8min, standby；
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3cm orifice plate rub, standby；Take the Sal of 1/3
With sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, under 4 DEG C of environment, pickle 12h, salt down to meat particle be Flos Rosae Rugosae
Red；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut and mix
Machine rotating speed is 2800r/min, cuts and mix 5min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer, adds
Appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5min, adds and cuts the drumsticks meat stuffing mixed, after step (2) (3) processes
Material, remain frozen water and remain each raw material, then cut and mix 5min, obtain stuffing material；
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm；
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
Claims (2)
1. a Flos Rosae Rugosae taste maize cob meal barbecue intestinal, it is characterised in that be made up of the raw material of following weight portion:
Pig lean meat 120-130, chicken leg meat 60-80, Carnis Sus domestica 20-25, maize cob meal 12-15, corn starch 8-10, Hypophthalmichthys molitrix meat 8-
10, dry Flos Rosae Rugosae 3-4, Colla Corii Asini 2-3, Flos dolichoris 1-1.2, Radix Scrophulariae 0.9-1.1, peel of Semen Viciae fabae 1-1.2, Sal 5-6, sodium nitrite
0.02-0.03, sodium erythorbate 0.08-0.12, white sugar 3-4, monosodium glutamate 0.6-0.7, spice 1-1.2, normal-temperature water is appropriate, frozen water is suitable
Amount.
A kind of Flos Rosae Rugosae taste maize cob meal the most according to claim 1 barbecue intestinal preparation method, it is characterised in that include with
Lower step:
(1) by Flos dolichoris, Radix Scrophulariae, peel of Semen Viciae fabae mixing, add 6-8 times of water, slow fire infusion 20-30min, filter, obtain herb liquid；
(2) dry Flos Rosae Rugosae is added 5-6 times of boiled water to brew, obtain rose-juice, rose-juice, herb liquid, Colla Corii Asini are mixed into pot, endure
Boil to thickness, discharging, obtain paste；Mix homogeneously with above-mentioned paste after Hypophthalmichthys molitrix meat is shredded, go to water proof in steamer and cook,
Quickly stir into paste；
(3) being placed in pot by maize cob meal, slow fire stir-fries 8-10min, standby；
(4) pig lean meat 8mm orifice plate is twisted into meat particle, chicken leg meat and Carnis Sus domestica 3-5cm orifice plate rub, standby；Take the food of 1/3
Salt and sodium nitrite mix homogeneously, then be bound together with above-mentioned pig lean meat filling, pickle 12h under 4 DEG C of environment, salt down to meat particle be rose
Rare redness；Chicken leg meat is inserted in cutmixer, be sequentially added into Sal, sodium erythorbate, white sugar, monosodium glutamate and the appropriate frozen water of 1/3, cut
The machine rotating speed of mixing is 2800r/min, cuts and mix 5-8min；Being mixed with Carnis Sus domestica filling by the pig lean meat filling pickled inserts in cutmixer,
Adding appropriate frozen water, cutmixer rotating speed is 2800r/min, cuts and mix 5-8min, adds and cuts drumsticks meat stuffing, the step (2) (3) mixed
Material after process, remain frozen water and remain each raw material, then cutting and mix 5min, obtaining stuffing material；
(5) being put into by the stuffing material that chopping and mixing is good and put the casing cleaned in automatic enemator and record, every segment length is
10cm；
(6) the barbecue intestinal semi-finished product irrigated being carried out hot blast baking, baking process is divided into two stages: the first stage is 55 DEG C
Hot blast dries 2h, and second stage is that 40 DEG C of hot blasts dry 12h, is then cooled to room temperature；
(7) the barbecue intestinal after baking loads polyethylene film retort pouch and is vacuum-packed, and then carries out boiling, boiling condition
For: water temperature 80 DEG C, boil 40min, make intestinal body core temperature reach 72 DEG C, after cooling, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610622250.8A CN106071982A (en) | 2016-08-02 | 2016-08-02 | A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610622250.8A CN106071982A (en) | 2016-08-02 | 2016-08-02 | A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071982A true CN106071982A (en) | 2016-11-09 |
Family
ID=57479765
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610622250.8A Withdrawn CN106071982A (en) | 2016-08-02 | 2016-08-02 | A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071982A (en) |
-
2016
- 2016-08-02 CN CN201610622250.8A patent/CN106071982A/en not_active Withdrawn
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN103734555B (en) | A kind of blue or green wheat benevolence quick-freezing boiled dumplings and preparation method thereof | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN106107598A (en) | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN105325939A (en) | Beancurd sheet shrimp roll and processing technology thereof | |
| CN106174119A (en) | A kind of Pericarpium Citri Reticulatae is regulated the flow of vital energy maize cob meal barbecue intestinal and preparation method thereof | |
| CN106071976A (en) | A kind of aroma rice core powder barbecue intestinal and preparation method thereof | |
| CN101352245A (en) | Quick-freezing chicken meat mushroom combined foodstuff and method for producing the same | |
| CN106036537A (en) | Vegetable and fruit intestine-moistening corncob powder barbecue sausage and preparation method thereof | |
| CN108782687A (en) | A kind of the meat clip Mo and preparation method thereof | |
| CN104351851B (en) | A kind of mountain delicacy flesh of fish large meatball and preparation method thereof | |
| CN106136091A (en) | A kind of Radix Rhodiolae QI invigorating maize cob meal barbecue intestinal and preparation method thereof | |
| CN106107596A (en) | A kind of fragrant pungent maize cob meal barbecue intestinal and preparation method thereof | |
| CN106174118A (en) | A kind of fragrant duck liver flavor maize cob meal of decocting roasts intestinal and preparation method thereof | |
| CN106036540A (en) | Pleurotus eryngii anticancer corncob powder barbecue sausage and preparation method thereof | |
| CN106722711A (en) | A kind of convenience type acid bamboo shoot duck soup seasoning and preparation method thereof | |
| CN103005493B (en) | Duck-wing dumpling and manufacturing method thereof | |
| CN106071982A (en) | A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof | |
| CN106071981A (en) | A kind of Flos Rosae Rugosae taste maize cob meal barbecue intestinal and preparation method thereof | |
| KR101204103B1 (en) | Welsh chives pancake made of a dough with alkali water | |
| CN106136090A (en) | A kind of spirulina health-care maize cob meal barbecue intestinal and preparation method thereof | |
| CN106071944A (en) | A kind of Tremella sliding green corn core powder barbecue intestinal and preparation method thereof | |
| CN106071983A (en) | A kind of duck gizzard aid digestion maize cob meal barbecue intestinal and preparation method thereof | |
| CN106235038A (en) | A kind of Semen Sojae Preparatum local flavor maize cob meal barbecue intestinal and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161109 |