CN106473009A - A kind of crackling Nori beef granules and preparation method thereof - Google Patents
A kind of crackling Nori beef granules and preparation method thereof Download PDFInfo
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- CN106473009A CN106473009A CN201610883180.1A CN201610883180A CN106473009A CN 106473009 A CN106473009 A CN 106473009A CN 201610883180 A CN201610883180 A CN 201610883180A CN 106473009 A CN106473009 A CN 106473009A
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- 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 9
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- 238000005096 rolling process Methods 0.000 claims description 9
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- 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 description 2
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
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- 241000251468 Actinopterygii Species 0.000 description 1
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- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
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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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of crackling Nori beef granules and preparation method thereof, it is made up of following raw materials：Beef, maltose syrup, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, ground seaweed, modified starch, low-gluten wheat flour, Semen Armeniacae Amarum grain, baste, flower of Fructus Momordicae, Folium Hippophae, Herba Galii Teneri, Radix Ophiopogonis, appropriate rice vinegar.The crackling Nori beef granules that the present invention is obtained, pickled using microwave-assisted, reduce nutritive loss, promote tasty, adopt positive/negative pressure tumbling further, tasty more uniform, meat is more delicate, also compounding function vinegar liquid carries out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost tenderization meat, wrap up in clothing through boiling again to pelletize after lock taste Titian, seasoning, multilamellar is tasty and multilamellar taste, local flavor is full, give Nori local flavor, add flower of Fructus Momordicae simultaneously, Radix Ophiopogonis etc. Chinese medicine functional component, clearing away heat and moistening the bowels, weight reducing is healthy and strong, beneficial health.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of crackling Nori beef granules and preparation method thereof.
Background technology
Beef granules is welcome by consumers in general deeply as leisure food, and with China's expanding economy, people are for beef
The quality of grain, safety, local flavor, mouthfeel demand are more and more various.However, traditional beef granules is original flavor beef granules, color and taste list
One, rare change, long food makes us losing interest.Traditional beef granules preparation method long processing time, nutrient substance loss be more,
It is difficult to control to beef granules local flavor, be not suitable for industrialized production, and single function.
At present, the application for a patent for invention of the existing beef granules invention with regard to multiple local flavors, function, specific as follows：
（1）Application publication number is that the patent application of CN105831606A discloses a kind of instant beef granules, by Semen Phaseoli, Semen Coicis, swallow
The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fatty acidss, the edible human nutrition that can reach balances, and adjusts body
Effect of function, effectively improves the quality structure of pickle beef with capsicum product；The present invention with the addition of several kinds of Chinese medicinal materials simultaneously, has digestion-promoting
Long-pending, promoting blood circulation blood pressure lowering, The flat liver of heat-clearing, endogenous wind stopping pain relieving, liver heat removing and eyesight improving, loosening bowel to relieve constipation, there are blood pressure lowering and cholesterol reducing effect.
（2）Application publication number be CN 105475863A patent application disclose a kind of beef granules of facilitating digestion by with
The component of lower weight ratio is made：100 parts of beef, flesh of fish 20-30 part, Massa Medicata Fermentata 2-5 part, Fructus Crataegi 4-6 part, Fructus Hordei Germinatus 3-5 part, Herba Taraxaci
1-3 part, Fructus Amomi 2-6 part, Semen Nelumbinis 1-3 part, Semen Euryaless 2-4 part, Fructus Lycii 3-8, sugared 5-10 part, Sal 4-7 part, monosodium glutamate 2-4 part and
Flavoring；By adding the health-care medicinal of facilitating digestion, the effect of facilitating digestion can be played.
Although mentioned beef granules local flavor in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles,
Simply simple add plurality of raw materials, thus enriching its local flavor, but its mouthfeel fails to solve that traditional beef granules is tender and crisp to spend and pickle
Tasty uniform the problems such as, thus affect its actual nutritive value and flavour of food products.
Content of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of crackling Nori beef granules and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of crackling Nori beef granules, is made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, ground seaweed 20-30, modified starch
50-60, low-gluten wheat flour 90-100, Semen Armeniacae Amarum grain 8-10, baste 45-50, flower of Fructus Momordicae 2-3, Folium Hippophae 1-2, Herba Galii Teneri 1-
2nd, 2-3 Radix Ophiopogonis, appropriate rice vinegar.
The preparation method of described crackling Nori beef granules is it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, flower of Fructus Momordicae, Folium Hippophae, Herba Galii Teneri, Radix Ophiopogonis are sprayed proper amount of white spirit infiltration uniformly, put into steam curtain, in 200-220
12-15 minute is steamed under superheated steam at DEG C, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh,
Mix homogeneously with 10-12 times of distilled water, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, take the 4-5% rice vinegar of cured beef weight and function extract to puddle uniformly, be uniformly expelled to inside beef, then
At 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hour, stand 2-3 hour, stand-by；
（5）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（6）, stir-fry out perfume (or spice) by Semen Armeniacae Amarum grain slow fire, coarse crushing to 10-20 mesh, will ground seaweed, modified starch, low-gluten wheat flour mixing all
Even, at 60-80 DEG C, microwave bakes 10-15 minute, uniformly sieves, mixs homogeneously with Semen Armeniacae Amarum grain, obtains Nori sugar-coat powder, by beef
Granulate surface is uniformly coated with maltose syrup, then puddles uniformly with Nori sugar-coat powder, and in rolling frying pan, rolling mixes ellipse grains,
Put into baking box, constantly stir at 220-260 DEG C and toast 20-40 minute, stand-by；
（7）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
It is an advantage of the invention that：
The crackling Nori beef granules that the present invention is obtained, with beef as main material, is pickled using microwave-assisted, reduces nutritive loss,
Promote to pickle tasty, adopt positive/negative pressure tumbling further, tasty more uniform, meat is more delicate, also compound function vinegar liquid
Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorb and marinate functional component, at utmost
Tenderization meat, abundant nutrition effect, wrap up in clothing, seasoning, prepared meat particle, rich in taste through boiling again to pelletize after lock taste Titian, multilamellar enters
Taste and multilamellar taste, local flavor is full, adds ground seaweed, Semen Armeniacae Amarum wraps up in clothing, gives Nori local flavor, adds flower of Fructus Momordicae, Radix Ophiopogonis simultaneously
Deng Chinese medicine functional component, strengthen health value, entirely the collaborative compatibility in side, clearing away heat and moistening the bowels, weight reducing are healthy and strong, beneficial health.
Specific embodiment
A kind of crackling Nori beef granules is it is characterised in that be by following weight（Gram）Raw material make：
Beef 1000, maltose syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, ground seaweed 30, modified starch 60, low muscle Semen Tritici aestivi
Powder 100, Semen Armeniacae Amarum grain 10, baste 50, flower of Fructus Momordicae 3, Folium Hippophae 2, Herba Galii Teneri 2, Radix Ophiopogonis 3, appropriate rice vinegar.
The preparation method of described crackling Nori beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 25Hz frequency, 500 W power, pickle at 4 DEG C 4 hours, pickling formula of liquid is under addition in every 1000 weight portion water
Row raw material：Sal 100, white sugar 50, Pericarpium Zanthoxyli 3, anise 2, Pericarpium Citri Reticulatae 3, Herba Pelargonii Graveolentiss 2, meat 2, red wine grain 15, black Bulbus Allii juice 12, sea
Polysaccharides 3, carrageenan 2, soybean protein isolate 6；
（2）, by cured beef block, carry out tumbling at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 20 minutes, vacuum reversion
20 minutes, standing 20 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 20 minutes, pressurization reversion 20 minutes,
Standing 20 minutes, such vacuum, pressurization tumbling repeatedly, continue 3 hours, then standing is pickled 12 hours, stand-by；
（3）, flower of Fructus Momordicae, Folium Hippophae, Herba Galii Teneri, Radix Ophiopogonis are sprayed proper amount of white spirit infiltration uniformly, put into steam curtain, at 220 DEG C
Steam under superheated steam 15 minutes, quick freezing and cold preserving 2 hours at -10 DEG C, fine grinding is crushed to 100 mesh, mixes with 12 times of distilled water
Uniformly, heated and boiled boils 60 minutes, then decocting liquid is used ultrasonic extraction 30 minutes at 85 DEG C, centrifugal filtration after cooling, filter
Liquid cryoconcentration, to thick shape, obtains function extract；
（4）, take 5% rice vinegar of cured beef weight and function extract to puddle uniformly, be uniformly expelled to inside beef, then at 4 DEG C
Under, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 3 hours, stand 3 hours, stand-by；
（5）, take the water of 10 times of beef weight to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to cook
5 minutes, pull beef clod out and drain, remove the debris such as stockpot offscum, stockpot adds stew in soy sauce dispensing, addition is every 1000 weight portions
Following raw materials in part by weight is added in water：Cortex Cinnamomi 0.8, anise 0.7, Flos Caryophylli 0.5, Fructus Foeniculi 0.8, Fructus Amomi Rotunduss 0.6, Folium Lauri nobilis 0.7, the Radix Angelicae Dahuricae
0.4th, Pericarpium Zanthoxyli 0.6, Sal 2, white sugar 4, yellow wine 2, Herba Alii fistulosi 4, fat meat 5, heating is boiled to 95 DEG C, is placed again into beef clod and boils again, slow fire
Heating, controls temperature to be 100 DEG C, cooks 80 minutes, to receiving juice completely, pulls beef clod out, is uniformly placed in baking tray, in 55 DEG C
Lower baking 2.5 hours 30%, cuts into the fritter of 0.8cm square, continues to dry being less than 20% to moisture to moisture,
The mesh screen crossing 0.4cm rejects particle, and granulate is stand-by；
（6）, stir-fry out perfume (or spice) by Semen Armeniacae Amarum grain slow fire, coarse crushing to 20 mesh, by ground seaweed, modified starch, low-gluten wheat flour mix homogeneously,
At 80 DEG C, microwave is baked 15 minutes, uniformly sieves, mixs homogeneously with Semen Armeniacae Amarum grain, obtain Nori sugar-coat powder, by beef granulate surface
It is uniformly coated with maltose syrup, then puddles uniformly with Nori sugar-coat powder, in rolling frying pan, rolling mixes ellipse grains, puts into baking box,
Constantly stir at 260 DEG C and toast 40 minutes, stand-by；
（7）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 20, white sugar 20, monosodium glutamate 5, little
Wheat germ oil 12, chive juice 6, obtain that granule is round and smooth, finishing granule, are cooled to 25 DEG C, and in humidity 30%, the sterilization 2 that carries out smoking is little
When, it is placed in uviol lamp lower 3 hours, then through bag distribution packaging, sterilizing, get product.
Claims (2)
1. a kind of crackling Nori beef granules is it is characterised in that be made up of the raw material of following weight parts：
Beef 900-1000, maltose syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, ground seaweed 20-30, modified starch
50-60, low-gluten wheat flour 90-100, Semen Armeniacae Amarum grain 8-10, baste 45-50, flower of Fructus Momordicae 2-3, Folium Hippophae 1-2, Herba Galii Teneri 1-
2nd, 2-3 Radix Ophiopogonis, appropriate rice vinegar.
2. a kind of preparation method of crackling Nori beef granules as claimed in claim 1 is it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the fat meat on beef surface, connective tissue and the debris such as muscle, sarolemma, be cut into length
15cm, wide 5cm, thickness are the beef clod of 5cm, cube meat is placed in the large beaker containing pickling liquid, is placed on ultrasonic washing unit
In, control 20-25Hz frequency, 400-500 W power, pickle 3-4 hour at 0-4 DEG C, pickling formula of liquid is every 1000 weight
Following raw materials in part by weight is added in part water：Sal 80-100, white sugar 40-50, Pericarpium Zanthoxyli 2-3, anistree 1-2, Pericarpium Citri Reticulatae 2-3, Herba Pelargonii Graveolentiss 1-
2nd, Cortex Cinnamomi 1-2, red wine grain 12-15, black Bulbus Allii juice 10-12, Sargassum polysaccharides 2-3, carrageenan 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, carry out tumbling at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotate forward 15-20 divide
Clock, vacuum reversion 15-20 minute, standing 15-20 minute, are filled with N2 pressurization tumbling, under 0.15-0.18MPa, pressurization rotates forward
15-20 minute, pressurization reversion 15-20 minute, stand 15-20 minute, such vacuum, pressurization tumbling repeatedly, continue 2-3 hour,
Then standing pickles 10-12 hour, stand-by；
（3）, flower of Fructus Momordicae, Folium Hippophae, Herba Galii Teneri, Radix Ophiopogonis are sprayed proper amount of white spirit infiltration uniformly, put into steam curtain, in 200-220
12-15 minute is steamed under superheated steam at DEG C, quick freezing and cold preserving 1-2 hour at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh,
Mix homogeneously with 10-12 times of distilled water, heated and boiled boils 40-60 minute, then decocting liquid is used ultrasonic extraction at 80-85 DEG C
20-30 minute, centrifugal filtration after cooling, filtrate cryoconcentration to thick shape, obtain function extract；
（4）, take the 4-5% rice vinegar of cured beef weight and function extract to puddle uniformly, be uniformly expelled to inside beef, then
At 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 2-3 hour, stand 2-3 hour, stand-by；
（5）, take the water of beef weight 8-10 times to enter pot, cut a small amount of bruised ginger, big fire adds beef clod after boiling, keep micro-boiling to boil
3-5 minute processed, pulls beef clod out and drains, and removes the debris such as stockpot offscum, and stockpot adds stew in soy sauce dispensing, and addition is every 1000 weights
Following raw materials in part by weight is added in amount part water：Cortex Cinnamomi 0.7-0.9, anistree 0.6-0.8, Flos Caryophylli 0.4-0.6, Fructus Foeniculi 0.7-0.9, bean
Cool 0.5-0.7, Folium Lauri nobilis 0.6-0.8, Radix Angelicae Dahuricae 0.3-0.5, Pericarpium Zanthoxyli 0.5-0.7, Sal 2.0-2.5, white sugar 3-4, yellow wine 1.5-
2nd, Herba Alii fistulosi 3.5-4.5, fat meat 4.5-5.5, heating is boiled to 90-95 DEG C, is placed again into beef clod and boils again, and slow fire heats, and controls temperature
For 85-100 DEG C, cook 75-80 minute, to receiving juice completely, pull beef clod out, be uniformly placed in baking tray, dry at 50-55 DEG C
Roasting 2-2.5 hour cuts into the fritter of 0.8-1.0cm square to moisture in 29-31%, continues drying low to moisture
In 20%, cross the mesh screen rejecting particle of 0.4-0.6cm, granulate is stand-by；
（6）, stir-fry out perfume (or spice) by Semen Armeniacae Amarum grain slow fire, coarse crushing to 10-20 mesh, will ground seaweed, modified starch, low-gluten wheat flour mixing all
Even, at 60-80 DEG C, microwave bakes 10-15 minute, uniformly sieves, mixs homogeneously with Semen Armeniacae Amarum grain, obtains Nori sugar-coat powder, by beef
Granulate surface is uniformly coated with maltose syrup, then puddles uniformly with Nori sugar-coat powder, and in rolling frying pan, rolling mixes ellipse grains,
Put into baking box, constantly stir at 220-260 DEG C and toast 20-40 minute, stand-by；
（7）, by baking after beef granules be immediately placed on rolling frying pan in, add light finishing coat baste roll glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Modified starch 30-35, Sal 10-20, white sugar 10-20, taste
Smart 0-10, Semen Tritici aestivi germ oil 10-12, chive juice 4-6, obtain that granule is round and smooth, finishing granule, are cooled to 20-25 DEG C, in humidity
30-50%, carries out sterilization 1-2 hour of smoking, is placed in 2-3 hour under uviol lamp, then through bag distribution packaging, sterilizing, gets product.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108056423A (en) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | A kind of processing method of dried lactuca beef |
| CN110024963A (en) * | 2019-05-06 | 2019-07-19 | 四川农业大学 | A kind of coarse food grain beef granules and preparation method thereof that high dietary-fiber is low in calories |
| CN110771803A (en) * | 2019-11-13 | 2020-02-11 | 大连民族大学 | Sesame and sea sedge flavored dried beef floss ready to eat and processing and making method thereof |
| CN114586946A (en) * | 2022-04-08 | 2022-06-07 | 扬州大学 | Crispy paste beef granules and preparation method thereof |
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| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
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| CN103005480A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance |
| CN104432130A (en) * | 2014-11-25 | 2015-03-25 | 安徽中亚食品有限公司 | Spicy and hot air-dried beef and processing method thereof |
| CN105077307A (en) * | 2015-08-13 | 2015-11-25 | 安徽光正食品有限公司 | Spiced beef granules and making method thereof |
| CN105935127A (en) * | 2016-07-14 | 2016-09-14 | 合肥市福来多食品有限公司 | Calcium-supplementing sliced dried beef containing shrimp meat and making method of sliced dried beef |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108056423A (en) * | 2017-12-23 | 2018-05-22 | 安徽光正食品有限公司 | A kind of processing method of dried lactuca beef |
| CN113180200A (en) * | 2017-12-23 | 2021-07-30 | 安徽光正食品有限公司 | Processing method of dried ballonflower beef |
| CN110024963A (en) * | 2019-05-06 | 2019-07-19 | 四川农业大学 | A kind of coarse food grain beef granules and preparation method thereof that high dietary-fiber is low in calories |
| CN110771803A (en) * | 2019-11-13 | 2020-02-11 | 大连民族大学 | Sesame and sea sedge flavored dried beef floss ready to eat and processing and making method thereof |
| CN114586946A (en) * | 2022-04-08 | 2022-06-07 | 扬州大学 | Crispy paste beef granules and preparation method thereof |
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