CN106616387A - Rose and mulberry beef granules and preparation method thereof - Google Patents
Rose and mulberry beef granules and preparation method thereof Download PDFInfo
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- CN106616387A CN106616387A CN201610883275.3A CN201610883275A CN106616387A CN 106616387 A CN106616387 A CN 106616387A CN 201610883275 A CN201610883275 A CN 201610883275A CN 106616387 A CN106616387 A CN 106616387A
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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 rose and mulberry beef granules and a preparation method thereof. The rose and mulberry beef granules are made from the following raw materials of beef, malt syrup, an appropriate amount of pickling fluid, an appropriate quantity of marinating ingredients, roses, modified starch, low-gluten wheat flour, grape seed powder, mulberry juice, cocoa powder, seasoning fluid, pomegranate seeds, balanophora involucrata herb, root of adenophora stricta, stevia rebaudiana leaves and an appropriate amount of rice vinegar. According to the prepared rose and mulberry beef granules by the invention, microwave-assisted pickling is adopted, so that nutrient losses are reduced; positive-negative pressure rolling and kneading are further adopted, so that the rose and mulberry beef granules are uniformly tasteful and tender in meat quality; functional vinegar fluid is also compounded for vinegar pickling injection, so that the meat quality structure is improved, and nutrition and flavor are not destroyed; rolling and kneading are performed once again, so that functional components of vinegar pickling are absorbed, the meat quality is furthest tenderized, and nutritive efficacies are enriched; after recooking, taste locking and flavor improving, granulation, coating and seasoning are performed so that the beef granules are made; the beef granules are rich in mouth feel, tasteful in multilayers, rich in multilayer taste and rich in flavor, and the beef granules are endowed with the flavor of roses and the flavor of mulberries; and besides, functional components of traditional Chinese medicines of the pomegranate seeds, the root of the adenophora stricta and the like are added, so that the rose and mulberry beef granules can nourish yin, replenish blood, promote blood circulation and nourish faces, and are beneficial to human health.
Description
Technical field
The present invention relates to food technology field, more particularly to a kind of rose mulberries 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, nutriment loss be more,
Beef granules local flavor is difficult to control to, is not suitable for industrialized production, and single function.
At present, various local flavors, the application for a patent for invention of the beef granules invention of function have been related to, it is specific as follows：
（1）Application publication number discloses a kind of instant beef granules for the patent application of CN 105831606A, by red bean, adlay, swallow
The full granular powder of wheat is mixed in beef, and containing dietary fiber, unsaturated fat is edible to can reach human nutrition balance, 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, with digestion-promoting
Product, promoting blood circulation step-down, The flat liver of heat-clearing, ceases wind pain relieving, clears liver and improve vision, and relaxes bowel, and has hypotensive with norcholesterol effect.
（2）Application publication number for CN 105475863A patent application disclose it is a kind of promote digestion beef granules by with
The component of lower weight ratio is made：100 parts of beef, flesh of fish 20-30 parts, Divine Comedy 2-5 parts, hawthorn 4-6 parts, malt 3-5 parts, dandelion
1-3 parts, fructus amomi 2-6 parts, lotus seeds 1-3 parts, Gorgon fruit 2-4 parts, matrimony vine 3-8, sugar 5-10 parts, salt 4-7 parts, monosodium glutamate 2-4 parts and
Flavoring；The health-care medicinal of digestion is promoted by addition, can play a part of to promote digestion.
Although the beef granules local flavor mentioned in above-mentioned patent application, mouthfeel, function phase are enriched really to conventional articles,
Simply simply add plurality of raw materials, so as to enrich its local flavor, but its mouthfeel fails to solve the tender and crisp degree of traditional beef granules and pickles
Tasty uniform the problems such as, so as to affect its actual nutritive value and flavour of food products.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of rose mulberries beef granules and its preparation side
Method.
The present invention is achieved by the following technical solutions：
A kind of rose mulberries beef granules, is made up of the raw material of following weight parts：
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, rose 50-60, converted starch 50-
60th, low-gluten wheat flour 90-100, grape pip powder 18-20, mulberry juice 20-30, cocoa power 1-2, baste 45-50, pomegranate seed 2-
3rd, dioecious balanophora herb 1-2, the root of straight ladybell 1-2, stevia rebaudian leaf 2-3, appropriate rice vinegar.
The preparation method of described rose mulberries beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, are placed on supersonic wave cleaning machine
In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid
Following raw materials in part by weight is added in part water：Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1-
2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, tumbling is carried out at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point
Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward
15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours,
Then stand and pickle 10-12 hours, it is stand-by；
（3）, pomegranate seed, dioecious balanophora herb, the root of straight ladybell, stevia rebaudian leaf spray proper amount of white spirit infiltration is uniform, steam curtain is put into, at 200-220 DEG C
12-15 minutes are steamed under lower superheated steam, the quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into ultrasonic wave extraction at 80-85 DEG C
20-30 minutes, centrifugal filtration after cooling, filtrate low temperature is concentrated into thick shape, obtains function extract；
（4）, pluck fresh fragrant rose stalk and go stamen to obtain roseleaf, a small amount of citric acid solution of spray profit, natural air drying adds 2-3 times
Clear water slow fire infusion soup is purplish red, melt cinder separate, filtered juice add mulberry juice stir, continue slow fire boil receipts juice it is thick,
Rose mulberries dew is obtained, roseleaf is stand-by；
（5）, take the 4-5% rice vinegars of cured beef weight, puddle uniformly with rose mulberries dew, function extract, under 10-20MPa
Homogeneous, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue
2-3 hours, stand 2-3 hours, stand-by；
（6）, the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, beef clod is added after being boiled by fire, keep micro-boiling to boil
3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights
Following raw materials in part by weight is added in amount part water：Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans
Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5-
2nd, green onion 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 is boiled again, slow fire heating, controls temperature
For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dried at 50-55 DEG C
Roasting 2-2.5 hours, in 29-31%, cut into the fritter of 0.8-1.0cm square to moisture, continue drying low to moisture
In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by；
（7）, roseleaf will be cooked roll and smash into mud to pieces, rub with grape pip powder and mix uniform, in -8 ± 2 DEG C of downstairs freezing 2-3
Hour, then dry perfume is baked in 90-105 DEG C of microwave, crush 20-30 under the conditions of -12 ± 5 DEG C with the broken machine of oscillatory type low-temperature submicron powder
Minute, it is well mixed with 20-30 times of distilled water, with ultrasonic wave extraction 20-30 minute at 70-80 DEG C, cooled and filtered,
Low temperature is concentrated into 20-30% at 40-50 DEG C, then it is freeze-dried pulverize, with converted starch, low-gluten wheat flour, cocoa power mix
Close uniform, microwave bakes 10-15 minutes at 60-80 DEG C, uniformly sieves, and obtains sugar-coat powder, and beef whole grain surface is uniformly coated with
Malt syrup, then puddle uniformly with sugar-coat powder, rolling in frying pan, rolling mixes ellipse grains, baking box is put into, at 220-260 DEG C
Constantly stir baking 20-40 minutes, it is stand-by；
（8）, the beef granules after baking is immediately placed in rolling frying pan, addition light finishing coat baste rolls glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Converted starch 30-35, salt 10-20, white sugar 10-20, taste
Smart 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain that particle is round and smooth, finishing particle, 20-25 DEG C are cooled to, in humidity
30-50%, carries out sterilized 1-2 hours of smoking, and is placed in 2-3 hours under uviol lamp, then Jing bag distribution packagings, sterilizing, gets product.
It is an advantage of the invention that：
Obtained rose mulberries beef granules of the invention, with beef as main material, is pickled using microwave radiation technology, reduces nutritive loss,
Promotion is pickled tasty, and further using positive/negative pressure tumbling, tasty more uniform, meat is more delicate, also compounds function vinegar liquid
Carry out marinating injection, improve Meat and do not destroy flavour nutrient, tumbling again, absorption marinates functional component, at utmost
Clothing, seasoning are wrapped up in tenderization meat, abundant nutrition effect, the granulation Jing after boiling lock taste Titian again, and meat particle is obtained, and rich in taste, multilayer enters
Taste and multilayer taste, local flavor is full, and addition rose, mulberries are marinated, wrap up in clothing, give rose mulberries local flavor, while addition pomegranate seed,
The Chinese medicine functional component such as the root of straight ladybell, strengthens health value, full side's collaboration compatibility, nourishing yin and supplementing blood, promoting blood circulation beauty treatment, beneficial health.
Specific embodiment
A kind of rose mulberries beef granules, is by following weight（Gram）Raw material make：
Beef 1000, malt syrup 80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, rose 60, converted starch 60, low-gluten wheat flour
100th, grape pip powder 20, mulberry juice 30, cocoa power 2, baste 50, pomegranate seed 3, dioecious balanophora herb 2, the root of straight ladybell 2, stevia rebaudian leaf 3, rice vinegar are fitted
Amount.
The preparation method of described rose mulberries beef granules, comprises the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, are placed on supersonic wave cleaning machine
In, control 25Hz frequencies, 500 W power, pickle at 4 DEG C 4 hours, pickle formula of liquid be in every 1000 weight portion water add under
Row raw material：Salt 100, white sugar 50, Chinese prickly ash 3, anistree 2, dried orange peel 3, spiceleaf 2, Chinese cassia tree 2, red wine grain 15, black garlic juice 12,
Algal polysaccharides 3, carragheen 2, soybean protein isolate 6；
（2）, by cured beef block, tumbling is carried out at 4 DEG C, under 0.08MPa pressure, vacuum rotate forward 20 minutes, vacuum reversion
20 minutes, stand 20 minutes, be filled with N2 pressurization tumbling, under 0.18MPa, pressurization rotate forward 20 minutes, pressurization reversion 20 minutes,
20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 3 hours, then stand and pickle 12 hours, stand-by；
（3）, pomegranate seed, dioecious balanophora herb, the root of straight ladybell, stevia rebaudian leaf spray proper amount of white spirit infiltration is uniform, be put into steam curtain, the mistake at 220 DEG C
Steam under vapours 15 minutes, 2 times of distilled water of quick freezing and cold preserving are well mixed at -10 DEG C, heating is boiled and boiled 60 minutes, then will
Decocting liquid uses ultrasonic wave extraction 30 minutes at 85 DEG C, and centrifugal filtration after cooling, filtrate low temperature is concentrated into thick shape, obtains function extraction
Thing；
（4）, pluck fresh fragrant rose stalk and go stamen to obtain roseleaf, a small amount of citric acid solution of spray profit, natural air drying adds 2-3 times
Clear water slow fire infusion soup is purplish red, melt cinder separate, filtered juice add mulberry juice stir, continue slow fire boil receipts juice it is thick,
Rose mulberries dew is obtained, roseleaf is stand-by；
（5）, take the 4-5% rice vinegars of cured beef weight, puddle uniformly with rose mulberries dew, function extract, it is equal under 20MPa
Matter, is uniformly expelled to inside beef, then at 4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue 3 little
When, 3 hours are stood, it is stand-by；
（6）, the water that takes 10 times of beef weight enter pot, cut a small amount of bruised ginger, beef clod is added after being boiled by fire, keep micro-boiling to cook
5 minutes, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is every 1000 weight portion
Following raw materials in part by weight is added in water：Chinese cassia tree 0.8, anise 0.7, cloves 0.5, little fennel 0.8, cardamom 0.6, the basyleave 0.7, root of Dahurain angelica
0.4th, Chinese prickly ash 0.6, salt 2, white sugar 3-4, yellow rice wine 2, green onion 4, fat meat 5, heating is boiled to 95 DEG C, is placed again into beef clod and is boiled again, text
Fire heating, controls temperature for 100 DEG C, cooks 80 minutes, to juice is received completely, pulls beef clod out, is uniformly placed in baking tray, in 55
2.5 hours are toasted at DEG C to moisture 30%, the fritter of 1.0cm square is cut into, continues to dry to moisture being less than
20%, the mesh screen for crossing 0.4cm rejects particle, and whole grain is stand-by；
（7）, roseleaf will be cooked roll and smash into mud to pieces, rub with grape pip powder and mix uniform, freeze 3 hours in -8 DEG C of downstairs,
Again dry perfume is baked in 105 DEG C of microwaves, crushed under the conditions of -12 DEG C 30 minutes with the broken machine of oscillatory type low-temperature submicron powder, with 30 times of steamings
Distilled water is well mixed, and ultrasonic wave extraction is used 30 minutes at 80 DEG C, cooled and filtered, and low temperature is concentrated into 20%, then Jing at 50 DEG C
Freeze-drying is pulverized, and is well mixed with converted starch, low-gluten wheat flour, cocoa power, and microwave is baked 15 minutes at 80 DEG C,
Uniformly sieve, obtain sugar-coat powder, beef whole grain surface is uniformly coated with into malt syrup, then puddle uniformly with sugar-coat powder, fry rolling
In pot, rolling mixes ellipse grains, is put into baking box, baking 40 minutes of constantly stirring at 260 DEG C, stand-by；
（8）, the beef granules after baking is immediately placed in rolling frying pan, addition light finishing coat baste rolls glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：It is converted starch 30-35, salt 20, white sugar 20, monosodium glutamate 8, little
Wheat germ oil 12, chive juice 5, obtain that particle is round and smooth, finishing particle, are cooled to 25 DEG C, in humidity 40%, carry out smoking sterilized 2 little
When, it is lower 3 hours to be placed in uviol lamp, then Jing bag distribution packagings, sterilizing, gets product.
Claims (2)
1. a kind of rose mulberries beef granules, it is characterised in that be made up of the raw material of following weight parts：
Beef 900-1000, malt syrup 50-80, appropriate pickling liquid, stew in soy sauce dispensing are appropriate, rose 50-60, converted starch 50-
60th, low-gluten wheat flour 90-100, grape pip powder 18-20, mulberry juice 20-30, cocoa power 1-2, baste 45-50, pomegranate seed 2-
3rd, dioecious balanophora herb 1-2, the root of straight ladybell 1-2, stevia rebaudian leaf 2-3, appropriate rice vinegar.
2. a kind of preparation method of rose mulberries beef granules as claimed in claim 1, it is characterised in that comprise the following steps：
（1）, by beef along the texture of meat, remove the debris such as fat meat, connective tissue and muscle, the sarolemma on beef surface, be cut into length
15cm, width 5cm, thickness are the beef clod of 5cm, and cube meat is placed in the large beaker containing pickling liquid, are placed on supersonic wave cleaning machine
In, control 20-25Hz frequencies, 400-500 W power pickle 3-4 hours at 0-4 DEG C, and it is every 1000 weight to pickle formula of liquid
Following raw materials in part by weight is added in part water：Salt 80-100, white sugar 40-50, Chinese prickly ash 2-3, anise 1-2, dried orange peel 2-3, spiceleaf 1-
2nd, Chinese cassia tree 1-2, red wine grain 12-15, black garlic juice 10-12, algal polysaccharides 2-3, carragheen 1-2, soybean protein isolate 4-6；
（2）, by cured beef block, tumbling is carried out at 0-4 DEG C, under 0.06-0.08MPa pressure, vacuum rotates forward 15-20 point
Clock, vacuum reversion 15-20 minutes, standing 15-20 minutes, N2 pressurization tumblings are filled with, under 0.15-0.18MPa, pressurization is rotated forward
15-20 minutes, pressurization reversion 15-20 minutes, 15-20 minutes are stood, such vacuum, pressurization tumbling repeatedly continue 2-3 hours,
Then stand and pickle 10-12 hours, it is stand-by；
（3）, pomegranate seed, dioecious balanophora herb, the root of straight ladybell, stevia rebaudian leaf spray proper amount of white spirit infiltration is uniform, steam curtain is put into, at 200-220 DEG C
12-15 minutes are steamed under lower superheated steam, the quick freezing and cold preserving 1-2 hours at -10 DEG C ± 3 DEG C, fine grinding is crushed to 80-100 mesh, with
10-12 times of distilled water is well mixed, and heating is boiled and boils 40-60 minutes, then decocting liquid is used into ultrasonic wave extraction at 80-85 DEG C
20-30 minutes, centrifugal filtration after cooling, filtrate low temperature is concentrated into thick shape, obtains function extract；
（4）, pluck fresh fragrant rose stalk and go stamen to obtain roseleaf, a small amount of citric acid solution of spray profit, natural air drying adds 2-3 times
Clear water slow fire infusion soup is purplish red, melt cinder separate, filtered juice add mulberry juice stir, continue slow fire boil receipts juice it is thick,
Rose mulberries dew is obtained, roseleaf is stand-by；
（5）, take the 4-5% rice vinegars of cured beef weight, puddle uniformly with rose mulberries dew, function extract, under 10-20MPa
Homogeneous, is uniformly expelled to inside beef, then at 0-4 DEG C, using step（2）Processing method vacuum, pressurization tumbling repeatedly, continue
2-3 hours, stand 2-3 hours, stand-by；
（6）, the water that takes beef weight 8-10 times enter pot, cut a small amount of bruised ginger, beef clod is added after being boiled by fire, keep micro-boiling to boil
3-5 minutes processed, pull beef clod out and drain, remove the debris such as slaughterhouse offscum, slaughterhouse adds stew in soy sauce dispensing, and addition is per 1000 weights
Following raw materials in part by weight is added in amount part water：Chinese cassia tree 0.7-0.9, anise 0.6-0.8, cloves 0.4-0.6, little fennel 0.7-0.9, beans
Cool 0.5-0.7, basyleave 0.6-0.8, root of Dahurain angelica 0.3-0.5, Chinese prickly ash 0.5-0.7, salt 2.0-2.5, white sugar 3-4, yellow rice wine 1.5-
2nd, green onion 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 is boiled again, slow fire heating, controls temperature
For 85-100 DEG C, 75-80 minutes are cooked, to juice is received completely, pull beef clod out, be uniformly placed in baking tray, dried at 50-55 DEG C
Roasting 2-2.5 hours, in 29-31%, cut into the fritter of 0.8-1.0cm square to moisture, continue drying low to moisture
In 20%, the mesh screen for crossing 0.4-0.6cm rejects particle, and whole grain is stand-by；
（7）, roseleaf will be cooked roll and smash into mud to pieces, rub with grape pip powder and mix uniform, in -8 ± 2 DEG C of downstairs freezing 2-3
Hour, then dry perfume is baked in 90-105 DEG C of microwave, crush 20-30 under the conditions of -12 ± 5 DEG C with the broken machine of oscillatory type low-temperature submicron powder
Minute, it is well mixed with 20-30 times of distilled water, with ultrasonic wave extraction 20-30 minute at 70-80 DEG C, cooled and filtered,
Low temperature is concentrated into 20-30% at 40-50 DEG C, then it is freeze-dried pulverize, with converted starch, low-gluten wheat flour, cocoa power mix
Close uniform, microwave bakes 10-15 minutes at 60-80 DEG C, uniformly sieves, and obtains sugar-coat powder, and beef whole grain surface is uniformly coated with
Malt syrup, then puddle uniformly with sugar-coat powder, rolling in frying pan, rolling mixes ellipse grains, baking box is put into, at 220-260 DEG C
Constantly stir baking 20-40 minutes, it is stand-by；
（8）, the beef granules after baking is immediately placed in rolling frying pan, addition light finishing coat baste rolls glazing, baste
Formula is to add following raw materials in part by weight in every 1000 weight portion water：Converted starch 30-35, salt 10-20, white sugar 10-20, taste
Smart 0-10, wheat-germ oil 10-12, chive juice 4-6, obtain that particle is round and smooth, finishing particle, 20-25 DEG C are cooled to, in humidity
30-50%, carries out sterilized 1-2 hours of smoking, and is placed in 2-3 hours under uviol lamp, then Jing bag distribution packagings, sterilizing, gets product.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334079A (en) * | 2017-08-23 | 2017-11-10 | 董莉 | A kind of local flavor beef of skin maintenance and preparation method thereof |
| CN107616429A (en) * | 2017-10-27 | 2018-01-23 | 云南农业大学 | A kind of Rose Essentielle beef granules and preparation method thereof |
| CN107751833A (en) * | 2017-10-31 | 2018-03-06 | 桐梓县贵荣梅花鹿养殖场 | It is a kind of pickle venison and its preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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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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2016
- 2016-10-10 CN CN201610883275.3A patent/CN106616387A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107334079A (en) * | 2017-08-23 | 2017-11-10 | 董莉 | A kind of local flavor beef of skin maintenance and preparation method thereof |
| CN107616429A (en) * | 2017-10-27 | 2018-01-23 | 云南农业大学 | A kind of Rose Essentielle beef granules and preparation method thereof |
| CN107751833A (en) * | 2017-10-31 | 2018-03-06 | 桐梓县贵荣梅花鹿养殖场 | It is a kind of pickle venison and its preparation method |
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Application publication date: 20170510 |