CN106136094A - Special meals selenium-rich dried meat and preparation method thereof - Google Patents
Special meals selenium-rich dried meat and preparation method thereof Download PDFInfo
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- CN106136094A CN106136094A CN201610540329.6A CN201610540329A CN106136094A CN 106136094 A CN106136094 A CN 106136094A CN 201610540329 A CN201610540329 A CN 201610540329A CN 106136094 A CN106136094 A CN 106136094A
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- 239000011669 selenium Substances 0.000 title claims abstract description 78
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 70
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 70
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000012054 meals Nutrition 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 239000000463 material Substances 0.000 claims abstract description 27
- 241001465754 Metazoa Species 0.000 claims abstract description 19
- 244000144972 livestock Species 0.000 claims abstract description 15
- 244000144977 poultry Species 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 10
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 10
- 238000010025 steaming Methods 0.000 claims abstract description 8
- 241000628997 Flos Species 0.000 claims abstract description 6
- 235000021110 pickles Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 5
- 238000005453 pelletization Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000015278 beef Nutrition 0.000 claims description 13
- 235000013594 poultry meat Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007796 conventional method Methods 0.000 claims description 5
- 235000015277 pork Nutrition 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 3
- 241001137251 Corvidae Species 0.000 claims description 2
- 235000006439 Lemna minor Nutrition 0.000 claims description 2
- 241000283898 Ovis Species 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 230000029087 digestion Effects 0.000 claims description 2
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 235000013364 duck meat Nutrition 0.000 claims description 2
- 238000005538 encapsulation Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 238000007689 inspection Methods 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 235000015108 pies Nutrition 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000010257 thawing Methods 0.000 claims description 2
- 241000209501 Spirodela Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 229940091258 selenium supplement Drugs 0.000 description 50
- 235000013305 food Nutrition 0.000 description 16
- 235000005911 diet Nutrition 0.000 description 9
- 230000000378 dietary effect Effects 0.000 description 9
- 235000014102 seafood Nutrition 0.000 description 9
- 235000013330 chicken meat Nutrition 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 235000014106 fortified food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001228 trophic effect Effects 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- 244000242291 Lemna paucicostata Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002417 nutraceutical Substances 0.000 description 1
- 235000021436 nutraceutical agent Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000000007 visual 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
Abstract
Special meals selenium-rich dried meat and preparation method thereof, this jerky makes with livestock and poultry animal meat, selenium protein, preserved materials for primary raw material, and the weight portion of its raw material consists of: livestock and poultry animal meat 100～130 parts, selenium protein 12～26 parts, preserved materials: soy sauce 75～90 parts, sugar 35～50 parts, Chinese liquor 6～10 parts, Pericarpium Zanthoxyli, Fructus Foeniculi, each 0.5～1.5 part of Radix Glycyrrhizae, anistree 1～3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts, Flos Caryophylli 1～2 parts, Pericarpium Citri Reticulatae 10～15 parts, Rhizoma Zingiberis Recens 3～7 parts.Preparation method is (1) pretreatment of raw material；(2) preserved materials is prepared;(3) pickle;(4) restructuring;(5) briquetting;(6) steaming and decocting；(7) pelletizing;(8) dry;(9) encapsulate, sterilize.The present invention makes full use of livestock and poultry animal meat, the nutritive value of Selenium in Plants albumen, and in the jerky of production, Se content reaches 12 μ about g/g, meets intake requirement needed for human nutrition.It is applicable to produce special meals selenium-rich dried meat.
Description
Technical field
The present invention relates to special dietary seafood, in particular to selenium-rich dried meat, be directed to the preparation method of selenium-rich dried meat.
Background technology
Along with the idea of food is also occurred to change by people by healthy attention, people.People are by single to selecting
One structure food, changes into favoring trophic structure the most rational orthotype food.The exploitation of nutrition product needs expanded scope, including
Functional food, nutritional solution, nutrient and condensed food etc., special dietary seafood is just being as in food service industry evolution emerging
Novel nourishing food.In the period of nutrition product great development, the trophic function of food need to constantly refine and make it have preferably
Specific aim, and special dietary seafood exactly meets these conditions, is increasingly becoming the direction of exploitation nutraceutical.
Special dietary seafood, i.e. food for special foods.The orientation food for special population, have specific aim, multiformity,
Systematicness and nationality.The territory of China 30% seriously lacks selenium, and the crowd in more than 70% area is in scarce selenium state, causes locals
Group's nutrient imbalance, health degree is relatively low.Develop and utilize selenium-rich spy's dietary seafood the most very urgent." whole people's selenium supplement " is as strengthening
The measure of national physique, has driven the research and development enthusiasm of many scholars, and selenium-rich product category is increasing, but mostly is agricultural and sideline
Product, is not yet popularized in market.
Jerky is extensively liked by masses as the leisure food of Chinese tradition, not only excellent in flavor, and have be of high nutritive value,
The advantage such as instant, long shelf-life, facilitates leisure food jerky to combine by selenium with masses, develops selenium-rich spy's dietary seafood, energy
Effectively agricultural and animal products are merged, promote the development in pluralism of meat products enterprise, excavate agricultural resource, extend selenium-enriched food
Industrial chain.
Chinese patent database relates to the application part containing selenium jerky and only has No. 2013105109576 " a kind of sliced black beef meats
Manufacture method " and No. 2014105368664 " a kind of selenium-rich spicy beef jerky and processing method " thereof 2, the former is silent on
The source of selenium, the latter records selenium and comes from selenium-rich Oryza glutinosa, both used other raw materials a large amount of, it is seen that Se content is extremely low, no
" rich " can be claimed.Therefore you people need nonetheless remain for developing selenium-rich spy's dietary seafood, meet people's life and healthy demand.
Summary of the invention
It is desirable to provide special meals selenium-rich dried meat, combine with leisure food jerky the novel selenium-enriched food of exploitation by organic selenium
Product, increase food kind, are reached for the purpose of people's life and health service.
It is a further object of the present invention to provide the preparation method of selenium-rich dried meat so that it is can produce in batches, supply market.
The selenium-rich dried meat that inventor provides, is to have to supplement the dried meat product of Trace selenium needed for human body every day, is
Form with the meat of livestock and poultry animal, selenium protein, preserved materials processing and fabricating；Its raw material is formed by following weight portion:
Livestock and poultry animal meat 100～130 parts,
Selenium protein 12～26 parts,
Preserved materials: soy sauce 75～90 parts, crystal sugar or brown sugar 35～50 parts, Chinese liquor 6～10 parts, Pericarpium Zanthoxyli, Fructus Foeniculi, Radix Glycyrrhizae each 0.5～
1.5 parts, anistree 1～3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts, Flos Caryophylli 1～2 parts, Fructus Citri tangerinae skin 10～15 parts, Rhizoma Zingiberis Recens 3～7 parts；
The pork pies of described livestock and poultry animal include beef, Carnis Sus domestica, Carnis caprae seu ovis, Carnis Gallus domesticus, duck meat, Carnis Anseris domestica；
Described selenium protein is Selenium in Plants albumen, Se content at 50～150 μ g/g, wherein organic selenium content account for total Se content 90% with
On.
The preparation method of the selenium-rich dried meat that inventor provides comprises the following steps:
(1) pretreatment of raw material
The livestock and poultry animal that the fresh meat raw material of livestock and poultry animal must derive from Pest-or disease-free area, sanitary inspection is qualified, and pollution-free, without becoming silted up
Blood, without water filling；Nature defrosting need to be carried out through the meat of cold storage, soft to top layer, after the rare hard-core in center, livestock and poultry animal meat is pressed
Meat fiber direction cuts into sliced meat shape；
(2) preserved materials is prepared
Use water infusion after various preserved materials being pulverized by formula, obtain preserved materials, selenium protein is added into salting down of boiling
In system material, stir while hot, cooling；
(3) pickle
Sliced meat preserved materials is pickled tasty, obtains raw meat；
(4) restructuring
Raw meat is divided into two parts, and portion is cut into cube meat after precooking, and portion is cut into meat paste, is mixed afterwards；Cut into the work of meat paste
With filling up grinding tool when being briquetting；
(5) briquetting
The meat that two parts mix is loaded in grinding tool and is pressed into cube meat；
(6) steaming and decocting
Steaming and decocting in steamer put into by cube meat, cooling；
(7) pelletizing
Meat is cut into meat particle；
(8) baking
Meat particle is put into baking oven and is baked to water content less than 14%, obtain jerky semi-finished product.
Encapsulation, sterilization
Quickly by the conventional method vacuum packaging of jerky semi-finished product, pasteurize, it is cooled to room temperature after taking-up and is special meals selenium-rich
Jerky finished product.
Above-mentioned the (2) in step, and the described water infusion material time is 1～2h；The described temperature stirred while hot is 50 DEG C, stirs
The time of mixing is 10 min；After described cooling, temperature is room temperature.
In above-mentioned (3rd) step, described salting period is 20～28h.
In above-mentioned (4th) step, described in the time of precooking be 15min.
In above-mentioned (5th) step, described cube meat thickness is 1cm.
In above-mentioned (6th) step, described digestion time is 5～10 min.
In above-mentioned (7th) step, described meat particle length and width, thickness are 0.8 cm～1.2 cm.
In above-mentioned (8th) step, described baking temperature is 60 DEG C～80 DEG C, and baking time is 4～6h.
Inventor points out: the exploitation that combined with leisure instant food by organic selenium is novel selenium-enriched, and special dietary seafood is domestic there is no report
Road, the developmental research of this product will widen China's Novel special dietary seafood visual field, make China to the exploitation of these series of products and production
Move towards to rationalize and stabilisation.
Inventor also indicates that: adult is 5～15g to the intake of selenium-rich dried meat every day, is equivalent to take in 60～180 μ g's
Organic selenium is advisable.
The present invention is with livestock and poultry animal meat as raw material, and Selenium in Plants albumen, as selenium supplement, makes full use of its good albumen
Functional characteristic and nutritive value, in the special meals selenium-rich dried meat of production, Se content reaches 12 μ g/g.The selenium-rich that the inventive method produces
Jerky is in addition to having the characteristic of unique style, tasty mouthfeel, or a kind of convenience is lain fallow, has the instant food of higher Se content
Product, meet the absorption requirement of selenium needed for human nutrition.It is applicable to produce the special meals selenium-rich dried meat of various livestock and poultry animal.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described.
Embodiment 1 produces special meals selenium-rich dried beef
Weigh soy sauce 80kg, crystal sugar 40kg, Chinese liquor 8kg, Pericarpium Zanthoxyli, Fructus Foeniculi, each 1.0kg of Radix Glycyrrhizae, anistree 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Flos Caryophylli
1.52kg, Fructus Citri tangerinae skin 13kg, Rhizoma Zingiberis Recens 6kg, with water infusion 2h after various dispensings being pulverized, obtain preserved materials, by selenium egg
White 13 kg are added in the preserved materials boiled, at 50 DEG C after uniform stirring 10 min, and cooling, standby.To pass through afterwards
Check and accept and pickle 24h with pretreatment, the dried beef slices 100kg preserved materials of cutting so that it is be tasty；Then the raw meat pickled is divided
Becoming two parts, portion is precooked and is cut into cube meat after 15min, and portion cuts into meat paste, is mixed afterwards；The beef dress again two parts mixed
Fill out and grinding tool is pressed into the beef clod that thickness is 1cm；Subsequently beef clod is put into steaming and decocting 8 min in steamer, after being cooled to room temperature
Beef cuts into length and width, thickness is the meat particle of 1cm, puts into baking 5h at 80 DEG C of baking oven, to water content less than 14%, obtains
Dried beef semi-finished product；With conventional method vacuum packaging, pasteurize, it is cooled to room temperature after taking-up and is selenium-rich dried beef finished product.
Embodiment 2 produces special meals selenium-enriched pork and does
Weigh soy sauce 80kg, brown sugar 40kg, Chinese liquor 8kg, Pericarpium Zanthoxyli, Fructus Foeniculi, each 1.0kg of Radix Glycyrrhizae, anistree 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Flos Caryophylli
1.52kg, Fructus Citri tangerinae skin 13kg, Rhizoma Zingiberis Recens 6kg, with water infusion 2h after various dispensings being pulverized, obtain preserved materials, by selenium egg
White 12.5 kg are added in the preserved materials boiled, at 50 DEG C after uniform stirring 10 min, and cooling, standby.Afterwards will be through
Cross examination and pickle 24h with pretreatment, the Carnis Sus domestica sliced meat 100kg preserved materials of cutting so that it is be tasty；Then the raw material will pickled
Meat is divided into two parts, and portion is precooked and is cut into cube meat after 15min, and portion cuts into meat paste, is mixed afterwards；Again by two parts of cattle mixed
Meat is loaded in grinding tool and is pressed into the beef clod that thickness is 1cm；Subsequently Pork-pieces is put into steaming and decocting 8 min in steamer, is cooled to room
After temperature, Carnis Sus domestica is cut into length and width, thickness is the meat particle of 1cm, puts into baking 5h at 80 DEG C of baking oven, to water content less than 14%,
Obtain dried pork semi-finished product；With conventional method vacuum packaging, pasteurize, be cooled to after taking-up room temperature be selenium-enriched pork dry become
Product.
Embodiment 3 produces special meals selenium enriched chicken jerky
Weigh soy sauce 80kg, brown sugar 40kg, Chinese liquor 8kg, Pericarpium Zanthoxyli, Fructus Foeniculi, each 1.0kg of Radix Glycyrrhizae, anistree 2kg, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3kg, Flos Caryophylli
1.52kg, Fructus Citri tangerinae skin 13kg, Rhizoma Zingiberis Recens 6kg, with water infusion 2h after various dispensings being pulverized, obtain preserved materials, by selenium egg
White 13.5 kg are added in the preserved materials boiled, at 50 DEG C after uniform stirring 10 min, and cooling, standby.Afterwards will be through
Cross examination and pickle 24h with pretreatment, the Carnis Gallus domesticus sliced meat 100kg preserved materials of cutting so that it is be tasty；Then the raw material will pickled
Meat is divided into two parts, and portion is precooked and is cut into cube meat after 15min, and portion cuts into meat paste, is mixed afterwards；Again by two parts of chickens mixed
Meat is loaded in grinding tool and is pressed into the chicken block that thickness is 1cm；Subsequently chicken block is put into steaming and decocting 8 min in steamer, is cooled to room
After temperature, Carnis Gallus domesticus is cut into length and width, thickness is the meat particle of 1cm, puts into baking 5h at 80 DEG C of baking oven, to water content less than 14%,
Obtain dired chicken meat semi-finished product；With conventional method vacuum packaging, pasteurize, it is cooled to room temperature after taking-up and is selenium enriched chicken jerky
Product.
The meat of other livestock and poultry animals can also according to this method produce jerky, but still belong to protection scope of the present invention it
In.
Claims (9)
1. special meals selenium-rich dried meat, it is characterised in that it is to form with animal flesh, selenium protein, preserved materials for primary raw material processing and fabricating
, its raw material is formed by following weight portion:
Livestock and poultry animal meat 100～130 parts,
Selenium protein 12～26 parts,
Preserved materials: soy sauce 75～90 parts, crystal sugar or brown sugar 35～50 parts, Chinese liquor 6～10 parts, Pericarpium Zanthoxyli, Fructus Foeniculi, Radix Glycyrrhizae each 0.5～
1.5 parts, anistree 1～3 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～4 parts, Flos Caryophylli 1～2 parts, Fructus Citri tangerinae skin 10～15 parts, Rhizoma Zingiberis Recens 3～7 parts；
The pork pies of described livestock and poultry animal include beef, Carnis Sus domestica, Carnis caprae seu ovis, Carnis Gallus domesticus, duck meat, Carnis Anseris domestica；
Described selenium protein is Selenium in Plants albumen, Se content at 50～150 μ g/g, wherein organic selenium content account for total Se content 90% with
On.
2. the preparation method of the most special meals selenium-rich dried meat, it is characterised in that including:
(1) pretreatment of raw material
The carcass that livestock and poultry animal meat raw material must derive from Pest-or disease-free area, sanitary inspection is qualified, and pollution-free, without congestion, without water filling；
Nature defrosting need to be carried out through the animal flesh of cold storage, soft to top layer, after the rare hard-core in center, animal flesh is pressed meat fiber side
To cutting into sliced meat shape；
Preparation preserved materials
Use water infusion after various preserved materials being pulverized by formula, obtain preserved materials, selenium protein is added into salting down of boiling
In system material, stir while hot, cooling；
Pickle
Sliced meat preserved materials is pickled tasty, obtains raw meat；
Restructuring
Raw meat is divided into two parts, and portion is cut into cube meat after precooking, and portion is cut into meat paste, is mixed afterwards；Cut into the work of meat paste
With filling up grinding tool when being briquetting；
Briquetting
The meat that two parts mix is loaded in grinding tool and is pressed into cube meat；
Steaming and decocting
Cube meat is put into steaming and decocting in steamer, cooling；
Pelletizing
Meat is cut into meat particle；
Dry
Meat particle is put into baking oven and is baked to water content less than 14%, obtain jerky semi-finished product；
Encapsulation, sterilization
Quickly by the conventional method vacuum packaging of jerky semi-finished product, pasteurize, it is cooled to room temperature after taking-up and is selenium-rich dried meat
Finished product.
3. the preparation method of as claimed in claim 2 selenium-rich dried meat, it is characterised in that the (2) in step, the described water infusion material time
It is 1～2h；The described temperature stirred while hot is 50 DEG C, and mixing time is 10 min；After described cooling, temperature is room temperature.
4. the preparation method of selenium-rich dried meat as claimed in claim 2, it is characterised in that in (3rd) step, described salting period is 20～28
H.
5. the preparation method of as claimed in claim 2 selenium-rich dried meat, it is characterised in that in (4th) step, described in the time of precooking be 15min.
6. the preparation method of selenium-rich dried meat as claimed in claim 2, it is characterised in that in (5th) step, described cube meat thickness is 1cm.
7. the preparation method of selenium-rich dried meat as claimed in claim 2, it is characterised in that in (6th) step, described digestion time is 5～10
min。
8. the preparation method of selenium-rich dried meat as claimed in claim 2, it is characterised in that in (7th) step, described meat particle length and width, thickness are
0.8 cm～1.2 cm.
9. the preparation method of as claimed in claim 2 selenium-rich dried meat, it is characterised in that in (8th) step, described baking temperature be 60 DEG C～
80 DEG C, baking time is 4～6h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540329.6A CN106136094A (en) | 2016-07-11 | 2016-07-11 | Special meals selenium-rich dried meat and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540329.6A CN106136094A (en) | 2016-07-11 | 2016-07-11 | Special meals selenium-rich dried meat and preparation method thereof |
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| CN106136094A true CN106136094A (en) | 2016-11-23 |
Family
ID=58062366
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107348376A (en) * | 2017-09-05 | 2017-11-17 | 安顺微巨新媒体科技有限公司 | A kind of spiced mutton is done and its processing method |
| CN107373432A (en) * | 2017-09-14 | 2017-11-24 | 湖南省长牧食品科技有限公司 | The processing method of selenium-rich prepared food duck |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375230A (en) * | 2002-04-28 | 2002-10-23 | 王志敏 | Selenium-rich dried meat |
-
2016
- 2016-07-11 CN CN201610540329.6A patent/CN106136094A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1375230A (en) * | 2002-04-28 | 2002-10-23 | 王志敏 | Selenium-rich dried meat |
Non-Patent Citations (1)
| Title |
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| 王广仪: "《管好自己的人体化工厂 微量元素500问》", 30 September 2012, 安徽教育出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901212A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of Novel leisure meat products production technology |
| CN106954806A (en) * | 2017-04-05 | 2017-07-18 | 陈昕懿 | A kind of processing method of local flavor dried goose |
| CN107348376A (en) * | 2017-09-05 | 2017-11-17 | 安顺微巨新媒体科技有限公司 | A kind of spiced mutton is done and its processing method |
| CN107373432A (en) * | 2017-09-14 | 2017-11-24 | 湖南省长牧食品科技有限公司 | The processing method of selenium-rich prepared food duck |
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Application publication date: 20161123 |