CN106819877A - The preparation method of wild boar bacon - Google Patents

The preparation method of wild boar bacon Download PDF

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Publication number
CN106819877A
CN106819877A CN201611116195.1A CN201611116195A CN106819877A CN 106819877 A CN106819877 A CN 106819877A CN 201611116195 A CN201611116195 A CN 201611116195A CN 106819877 A CN106819877 A CN 106819877A
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CN
China
Prior art keywords
wild boar
parts
streaky pork
bacon
cutlet
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Pending
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CN201611116195.1A
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Chinese (zh)
Inventor
蔡子贵
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Wuxi County Magistrate Breeding Co Ltd
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Wuxi County Magistrate Breeding Co Ltd
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Publication date
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Priority to CN201611116195.1A priority Critical patent/CN106819877A/en
Publication of CN106819877A publication Critical patent/CN106819877A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention belongs to food processing technology field, and in particular to a kind of preparation method of wild boar bacon, comprise the following steps:A. sorting;B. HIGH PRESSURE TREATMENT;C. dispensing prepares;D. pickle;E. dry;F. fire-cure;G. air-dry.The wild boar bacon lean meat that the application makes is in scarlet or kermesinus, and fat meat is transparent or is creamy white, without mucus, without mildew;Free from extraneous odour, without tapinoma-odour;Body is dry and comfortable, solid, high resilience, and profile is neat, without going mouldy, without mildew tunica albuginea, without the visible alien material of twenty-twenty vision;Rear taste mellowness is cooked, fat meat is oiliness, and lean meat is not got stuck between the teeth.

Description

The preparation method of wild boar bacon
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of wild boar bacon.
Background technology
Bacon refer to the process of meat after pickling again through the processed goods made by exposure under overbaking or daylight.Bacon it is anti- Rotten ability is strong, can extend the holding time, and increase distinctive local flavor.The bacon smoked, it is the same outside and inside, it is cooked and cuts into slices, it is transparent Shinny, bright in colour, taste mellowness of tasting, fertile oiliness mouth is thin not get stuck between the teeth, not only unique flavor, and with whetting the appetite, go The function such as tremble with fear, help digestion.Bacon is processed from fresh meat, is fabricated into storage, and meat is constant, and fragrance is kept for a long time, also puts not bad long Feature.
In the prior art, the relevant report for the preparation method of wild boar bacon is less.
The content of the invention
In view of this, it is an object of the invention to provide a kind of preparation method of wild boar bacon.
To realize object above, the technical scheme is that:
The preparation method of wild boar bacon, comprises the following steps:
A. sorting:Wild boar streaky pork is chosen, cutlet is cut into;
B. HIGH PRESSURE TREATMENT:By wild boar streaky pork cutlet 210-250MPa pressure treatments 10-15min;
C. dispensing prepares:To adding 300-350 parts of water, intense fire to be heated to boiling in pot, 20-24 parts of white wine, salt are added 15-18 parts, Chinese prickly ash 1-1.3 parts, capsicum 5-8 parts, white sugar 2-4 parts, tsaoko 2-3 parts, nutmeg 1.4-1.7 parts, cassia bark 1.8-2.1 Part, basyleave 3-5 part, be cooked by slow fire 20-30min, 0.02-0.025 parts of natrium nitrosum of addition, sodium tripolyphosphate 0.017-0.02 Part, sodium glutamate 4-6 parts and disodium 5 '-ribonucleotide 0.9-1.2 parts;Continue to boil 15-30s, filter, remove filter residue, cooling;
D. pickle:Pickled being placed in step C gained filtrates by the wild boar streaky pork cutlet of HIGH PRESSURE TREATMENT 5-6 days, salted down Stirred once every 12h during system, be subsequently placed in the water of flowing and clean 5-8min, drained;
E. dry:The wild boar streaky pork cutlet that will be pickled is dried;
F. fire-cure:Sootiness is carried out to the wild boar streaky pork cutlet by drying;
G. air-dry:To be air-dried 5-6 days by the wild boar streaky pork cutlet for fire-cureing.
The slow fire is also called small fire or warm fire, refers to boiling small and slow fire used during thing, and temperature is 40-50 ℃.The column of flame will not stretch out a pot side, flame it is small and when it is high when it is low, flame is in blue orange, and luminosity is dark and temperature is relatively low.The intense fire Refer to more violent fire during culinary art, be also called big fire, very hot oven, very hot oven, temperature >=100 DEG C, the column of flame can stretch out a pot side, flame it is high and Stable, heat color is in blue and white, and temperature is pressing.
Further, the length of cutlet described in step A is 32-37cm, and width is 6-9cm, and thickness is 3-5cm.
Further, in step D, the consumption of the filtrate is 1.5-2 times of wild boar streaky pork cutlet quality.
Further, in step D, the temperature pickled is 2-4 DEG C.
Further, in step E, the degree of the drying is wild boar streaky pork cutlet surface no moisture.
Further, in step F, the smoked material of the sootiness is rice husk, arborvitae branch and the leaf of bamboo, and wild boar streaky pork cutlet is from smoked The distance of material is 42-45cm, and the time is 36-45h.
The beneficial effects of the present invention are:
The wild boar bacon lean meat that the application makes is in scarlet or kermesinus, and fat meat is transparent or is creamy white, without mucus, without mould Point;Free from extraneous odour, without tapinoma-odour;Body is dry and comfortable, solid, high resilience, and profile is neat, and without going mouldy, without mildew tunica albuginea, nothing is normally regarded The visible alien material of power;Rear taste mellowness is cooked, fat meat is oiliness, and lean meat is not got stuck between the teeth.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will Understand, the following example is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.It is unreceipted in preferred embodiment The experimental technique of actual conditions, generally according to normal condition.
Embodiment 1
The preparation method of wild boar bacon, concretely comprises the following steps:
A. sorting:Special wild boar streaky pork is chosen, length is cut into for 32cm, width is 6cm, thickness is the cutlet of 5cm;
B. HIGH PRESSURE TREATMENT:By wild boar streaky pork cutlet 250MPa pressure treatments 15min;
C. dispensing prepares:To adding water 3500g, intense fire to be heated to boiling in pot, white wine 200g, salt 150g, flower are added Green pepper 10g, capsicum 50g, white sugar 20g, tsaoko 20g, nutmeg 14g, cassia bark 21g, basyleave 50g, are cooked by slow fire 20min, add nitrous Sour sodium 0.25g, sodium tripolyphosphate 0.2g, sodium glutamate 40g and disodium 5 '-ribonucleotide 9g;Continue to boil 15s, filter, remove filter residue, it is cold But;
D. pickle:By step C gained filtrate is placed in by the wild boar streaky pork cutlet of HIGH PRESSURE TREATMENT, (consumption is spent for wild boar five 1.5 times of meat cutlet quality) in pickled at a temperature of 4 DEG C 5 days, stirred once every 12h in curing process, be subsequently placed in flowing Water in clean 5min, drain;
E. dry:The wild boar streaky pork cutlet that will be pickled is dried to wild boar streaky pork cutlet surface no moisture;
F. fire-cure:Sootiness is carried out to the wild boar streaky pork cutlet by drying, smoked material is rice husk, arborvitae branch and bamboo Leaf, wild boar streaky pork cutlet is 45cm with a distance from smoked material, and the time is 45h;
G. air-dry:To be air-dried 5 days by the wild boar streaky pork cutlet for fire-cureing.
Embodiment 2
The preparation method of wild boar bacon, concretely comprises the following steps:
A. sorting:Special wild boar streaky pork is chosen, length is cut into for 37cm, width is 9cm, thickness is the cutlet of 3cm;
B. HIGH PRESSURE TREATMENT:By wild boar streaky pork cutlet 210MPa pressure treatments 10min;
C. dispensing prepares:To adding water 3000g, intense fire to be heated to boiling in pot, white wine 200g, salt 180g, flower are added Green pepper 13g, capsicum 80g, white sugar 40g, tsaoko 30g, nutmeg 17g, cassia bark 18g, basyleave 30g, are cooked by slow fire 30min, add nitrous Sour sodium 0.2g, sodium tripolyphosphate 0.17g, sodium glutamate 60g and disodium 5 '-ribonucleotide 12g;Continue to boil 30s, filter, remove filter residue, Cooling;
D. pickle:By step C gained filtrate is placed in by the wild boar streaky pork cutlet of HIGH PRESSURE TREATMENT, (consumption is spent for wild boar five 2 times of meat cutlet quality) in pickled at a temperature of 2 DEG C 6 days, stirred once every 12h in curing process, be subsequently placed in flowing 8min is cleaned in water, is drained;
E. dry:The wild boar streaky pork cutlet that will be pickled is dried to wild boar streaky pork cutlet surface no moisture;
F. fire-cure:Sootiness is carried out to the wild boar streaky pork cutlet by drying, smoked material is rice husk, arborvitae branch and bamboo Leaf, wild boar streaky pork cutlet is 42cm with a distance from smoked material, and the time is 36h;
G. air-dry:To be air-dried 6 days by the wild boar streaky pork cutlet for fire-cureing.
Embodiment 3
The preparation method of wild boar bacon, concretely comprises the following steps:
A. sorting:Special wild boar streaky pork is chosen, length is cut into for 34cm, width is 8cm, thickness is the cutlet of 4cm;
B. HIGH PRESSURE TREATMENT:By wild boar streaky pork cutlet 240MPa pressure treatments 12min;
C. dispensing prepares:To adding water 3200g, intense fire to be heated to boiling in pot, white wine 210g, salt 160g, flower are added Green pepper 12g, capsicum 60g, white sugar 30g, tsaoko 24g, nutmeg 15g, cassia bark 20g, basyleave 40g, are cooked by slow fire 25min, add nitrous Sour sodium 0.22g, sodium tripolyphosphate 0.18g, sodium glutamate 50g and disodium 5 '-ribonucleotide 10g;Continue to boil 20s, filter, remove filter residue, Cooling;
D. pickle:By step C gained filtrate is placed in by the wild boar streaky pork cutlet of HIGH PRESSURE TREATMENT, (consumption is spent for wild boar five 1.7 times of meat cutlet quality) in pickled at a temperature of 3 DEG C 5 days, stirred once every 12h in curing process, be subsequently placed in flowing Water in clean 7min, drain;
E. dry:The wild boar streaky pork cutlet that will be pickled is dried to wild boar streaky pork cutlet surface no moisture;
F. fire-cure:Sootiness is carried out to the wild boar streaky pork cutlet by drying, smoked material is rice husk, arborvitae branch and bamboo Leaf, wild boar streaky pork cutlet is 44cm with a distance from smoked material, and the time is 40h;
G. air-dry:To be air-dried 5 days by the wild boar streaky pork cutlet for fire-cureing.
Comparative example 1
Wild boar bacon is made with the application for a patent for invention methods described of Publication No. CN102742861A, specially:
A. spices powder is prepared:By cassia bark 3kg, anistree 1kg, Chinese prickly ash 1kg, anise 2kg, fennel seeds 4kg, kaempferia galamga 3kg, green grass or young crops Punt-pole 0.5kg, pepper 1kg, peppermint 2kg, cloves 1kg, fructus amomi 1kg, White Chloe 1kg, rhizoma zingiberis 5kg, grass-leaved sweetflag 1kg, tsaoko 2kg, fish Loach string 1kg, root of bidentate achyranthes 1kg, longestapex beautyberry leaf 1kg, salt 20kg mixing are ground into fine powder of the granularity less than 0.1mm.
B. enough cinnamomum camphora branches and leaves, pine and cypress branches and leaves and Cortex Ailanthi are prepared.
C. the special wild boar meat streaky pork 700kg of fresh high-quality is selected, 10 hours is stood in 1 DEG C of refrigerating chamber, then Special wild boar meat is boned, is accomplished strip and is obtained 550kg special wild boar cutlet;Then be placed in spices powder is carried out with tumbler 2h is stirred in tumbling, then 5 DEG C of temperature pickle interior pickle cylinder in pickle 15 days, stir once within every two days;Then by special type Brawn is cleaned 3 times repeatedly in being placed on 60 DEG C of hot water, until removing greasy and remained on surface spices powder, is then placed on 5 DEG C At a temperature of cold water in soak 3h;Dehumidifier is dried in being then hung up 5 DEG C of hothouses of temperature, until surface no moisture; Then special wild boar meat is placed on and is fire-cureed in room, mixed with the equivalent weight of fresh cinnamomum camphora branches and leaves, pine and cypress branches and leaves and Cortex Ailanthi Thing fumigation, is discharged into the room that fire-cures after smog is filtered through active silica and directly fire-cures, and temperature is 40 DEG C in the room that fire-cures, and is fire-cureed After 40 days, be invisible to the naked eye steam, and the special wild boar meat that will finally smoke is removed from the room that fire-cures, and removes the previous day smoked with rice-pudding leaf It is roasting, rear-mounted is removed in ventilation, the air-dried 24h that blows on obtains special type wild boar bacon finished product.
Comparative example 2
Wild boar bacon is made with the application for a patent for invention methods described of Publication No. CN104799330A, specially:
1) raw material prepare:Special wild boar meat streaky pork is weighed, in 0 DEG C of precooling acid discharge, is then boned, be cut into length 30cm, width 5cm, the bar shaped of thickness 2cm;
2) dispensing prepares:Dispensing includes dispensing I and dispensing II, and the weight of the dispensing I is the 21% of the pork weight, The weight of the dispensing II is the 9% of the pork weight;The component and its parts by weight of the dispensing I are constituted:Edible salt 105 parts of 80 parts, 25 parts of Chinese prickly ash, 28 parts of capsicum, anistree 6 parts, 5 parts of Tea Polyphenols, 10 parts of sodium isoascorbate and cooking wine;The dispensing The component and its parts by weight of II are constituted:480 parts of 35 parts of fennel, 12 parts of cloves, 8 parts of the fruit of Chinese magnoliavine, 7 parts of spiceleaf and cooking wine;
3) pickle, dry:The dispensing I is applied on the pork, mixing is then carried out and is pickled, salting period is 24h, the cutlet after pickling is dried;
4) fire-cure:The cutlet that will have been dried fire-cures 1 day in being put into chimney kiln;
5) rinse:Cutlet mass concentration after fire-cureing is 30g/L Taiping Houkui Teas water immersion 30min, then again with clearly Water is rinsed well, then is stored 0.5 day under the conditions of 0 DEG C;
6) toast:Cutlet after flushing is toasted three times, the baking time of first time is 120min, and temperature is 80 DEG C, wet Spend is 25%;Second time of baking is 600min, and temperature is 60 DEG C, and humidity is 15%, and dispensing II is applied on cutlet Face;The time of third time baking is 700min, and temperature is 40 DEG C, and humidity is 15%.
Wild boar bacon sensory evaluation
Choosing 11 has more than 3 years food subjective appreciation personnel, the wild boar prepared to embodiment 1-3 and comparative example 1-2 Bacon, carries out the sensory evaluation in terms of color and luster, smell and tissue morphology, wild boar bacon is cooked and is cut into slices, and carries out mouthfeel aspect Sensory evaluation, it is as a result as shown in the table:
Color and luster is evaluated:
(1) lean meat is in scarlet or kermesinus, and fat meat is transparent or is creamy white, and without mucus, without mildew, obtains 10 points;
(2) yellowish pink jaundice, there is mucus or mildew, and 1-9 points is detained as one sees fit;
(3) there are obvious mucus or mildew, detain 10 points.
Odor gradings:
(1) free from extraneous odour, without tapinoma-odour, obtains 15 points;
(2) there are peculiar smell or tapinoma-odour, 1-14 points is detained as one sees fit;
(3) there are obvious peculiar smell or tapinoma-odour, cancel evaluation qualification.
Tissue morphology is evaluated:
(1) body is dry and comfortable, solid, high resilience, and profile is neat, visible without twenty-twenty vision without mildew tunica albuginea without going mouldy Alien material, obtain 15 points;
(2) body is soft, nonelastic, and profile owes neat, have go mouldy, mildew tunica albuginea or the visible alien material of twenty-twenty vision , 1-14 points is detained as one sees fit;
(4) profile is substantially soft, nonelastic, owes neat, have substantially go mouldy, mildew tunica albuginea or twenty-twenty vision it is visible external Foreign matter, cancel evaluation qualification.
Mouthfeel is evaluated:
(1) taste mellowness, fat meat is oiliness, what lean meat was not got stuck between the teeth, obtains 60 points;
(2) taste owes mellowness, and fat meat is greasy, what lean meat was got stuck between the teeth, and 1-59 points is detained as one sees fit;
(3) taste substantially owes mellowness, and fat meat detail is greasy, what lean meat was substantially got stuck between the teeth, cancels evaluation qualification.
It follows that the wild boar bacon lean meat that the application makes is in scarlet or kermesinus, fat meat is transparent or is creamy white, nothing Mucus, without mildew;Free from extraneous odour, without tapinoma-odour;Body is dry and comfortable, solid, high resilience, and profile is neat, white without mildew without going mouldy Film, without the visible alien material of twenty-twenty vision;Rear taste mellowness is cooked, fat meat is oiliness, and lean meat is not got stuck between the teeth.
Finally illustrate, the above embodiments are merely illustrative of the technical solutions of the present invention and it is unrestricted, although with reference to compared with Good embodiment has been described in detail to the present invention, it will be understood by those within the art that, can be to skill of the invention Art scheme is modified or equivalent, and without deviating from the objective and scope of technical solution of the present invention, it all should cover at this In the middle of the right of invention.

Claims (6)

1. the preparation method of wild boar bacon, it is characterised in that comprise the following steps:
A. sorting:Wild boar streaky pork is chosen, cutlet is cut into;
B. HIGH PRESSURE TREATMENT:By wild boar streaky pork cutlet 210-250MPa pressure treatments 10-15min;
C. dispensing prepares:To adding 300-350 parts of water, intense fire to be heated to boiling in pot, 20-24 parts of white wine, salt 15-18 are added Part, Chinese prickly ash 1-1.3 parts, capsicum 5-8 parts, white sugar 2-4 parts, tsaoko 2-3 parts, nutmeg 1.4-1.7 parts, cassia bark 1.8-2.1 parts, bay Leaf 3-5 parts, 20-30min is cooked by slow fire, adds 0.02-0.025 parts of natrium nitrosum, sodium tripolyphosphate 0.017-0.02 parts, glutamic acid Sodium 4-6 parts and disodium 5 '-ribonucleotide 0.9-1.2 parts;Continue to boil 15-30s, filter, remove filter residue, cooling;
D. pickle:Pickled being placed in step C gained filtrates by the wild boar streaky pork cutlet of HIGH PRESSURE TREATMENT 5-6 days, pickled Stirred once every 12h in journey, be subsequently placed in the water of flowing and clean 5-8min, drained;
E. dry:The wild boar streaky pork cutlet that will be pickled is dried;
F. fire-cure:Sootiness is carried out to the wild boar streaky pork cutlet by drying;
G. air-dry:To be air-dried 5-6 days by the wild boar streaky pork cutlet for fire-cureing.
2. the preparation method of wild boar bacon according to claim 1, it is characterised in that the length of cutlet is described in step A 32-37cm, width is 6-9cm, and thickness is 3-5cm.
3. the preparation method of wild boar bacon according to claim 1, it is characterised in that in step D, the consumption of the filtrate It is 1.5-2 times of wild boar streaky pork cutlet quality.
4. the preparation method of wild boar bacon according to claim 1, it is characterised in that in step D, the temperature pickled is 2- 4℃。
5. the preparation method of wild boar bacon according to claim 1, it is characterised in that in step E, the degree of the drying It is wild boar streaky pork cutlet surface no moisture.
6. the preparation method of wild boar bacon according to claim 1, it is characterised in that in step F, the sootiness it is smoked Expect to be rice husk, arborvitae branch and the leaf of bamboo, wild boar streaky pork cutlet is 42-45cm with a distance from smoked material, and the time is 36-45h.
CN201611116195.1A 2016-12-07 2016-12-07 The preparation method of wild boar bacon Pending CN106819877A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108029991A (en) * 2017-12-29 2018-05-15 长沙湘资生物科技有限公司 A kind of roasting taste brawn facilitates prepared food
CN108617996A (en) * 2018-04-28 2018-10-09 李德鹏 A kind of production method of beef bacon
CN108783269A (en) * 2018-06-28 2018-11-13 兰才军 Health delicious bacon and preparation method thereof

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CN102894380A (en) * 2012-05-21 2013-01-30 南昌宝迪农业科技有限公司 Smoked chicken breast manufacturing method
CN103385481A (en) * 2013-07-15 2013-11-13 安徽皖山食品有限公司 Bamboo-scented pressed salted duck and preparation method thereof
CN103584135A (en) * 2013-11-20 2014-02-19 湖南农业大学 Preserved meat processing method
CN104799330A (en) * 2015-04-20 2015-07-29 宣威畜牧科贸有限公司 Preserved meat processing technique

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Publication number Priority date Publication date Assignee Title
CN101181074A (en) * 2007-12-14 2008-05-21 广东天农食品有限公司 Method for processing poultry products and products thereof
CN101715974A (en) * 2009-12-08 2010-06-02 株洲市好棒美食品有限公司 Method for making stewed duck with bean sauce
CN102266078A (en) * 2011-08-10 2011-12-07 黑龙江宝迪肉类食品有限公司 Bone soup fresh ham and preparation method thereof
CN102429242A (en) * 2011-10-21 2012-05-02 南京农业大学 Method for tenderizing beef
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CN104799330A (en) * 2015-04-20 2015-07-29 宣威畜牧科贸有限公司 Preserved meat processing technique

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108029991A (en) * 2017-12-29 2018-05-15 长沙湘资生物科技有限公司 A kind of roasting taste brawn facilitates prepared food
CN108617996A (en) * 2018-04-28 2018-10-09 李德鹏 A kind of production method of beef bacon
CN108783269A (en) * 2018-06-28 2018-11-13 兰才军 Health delicious bacon and preparation method thereof

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Application publication date: 20170613