CN106858380A - A kind of preparation method of spiced Carnis Bovis seu Bubali - Google Patents
A kind of preparation method of spiced Carnis Bovis seu Bubali Download PDFInfo
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- CN106858380A CN106858380A CN201611266431.8A CN201611266431A CN106858380A CN 106858380 A CN106858380 A CN 106858380A CN 201611266431 A CN201611266431 A CN 201611266431A CN 106858380 A CN106858380 A CN 106858380A
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- bovis seu
- seu bubali
- carnis bovis
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000021110 pickles Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 240000000572 Blumea balsamifera Species 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000000654 additive Substances 0.000 claims description 16
- 230000000996 additive effect Effects 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 15
- 235000014443 Pyrus communis Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 235000002639 sodium chloride Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 10
- 235000016795 Cola Nutrition 0.000 claims description 10
- 235000011824 Cola pachycarpa Nutrition 0.000 claims description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 229940106157 cellulase Drugs 0.000 claims description 10
- 235000018597 common camellia Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 241000894006 Bacteria Species 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 235000010469 Glycine max Nutrition 0.000 claims description 5
- 244000017020 Ipomoea batatas Species 0.000 claims description 5
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000919 ceramic Substances 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 230000002779 inactivation Effects 0.000 claims description 5
- 235000020997 lean meat Nutrition 0.000 claims description 5
- 238000002803 maceration Methods 0.000 claims description 5
- 238000005360 mashing Methods 0.000 claims description 5
- 239000011812 mixed powder Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 240000001548 Camellia japonica Species 0.000 claims 2
- 244000228088 Cola acuminata Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 241000209507 Camellia Species 0.000 description 8
- 241001634499 Cola Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 235000015278 beef Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of preparation method of spiced Carnis Bovis seu Bubali of disclosure of the invention, including：（1）Pretreatment；（2）Pickle；（3）Seasoning；（4）It is filling；（5）Dehydrate；The spiced Carnis Bovis seu Bubali color and luster of the inventive method preparation is good, and nutritious, sweet mouthfeel, fresh, fragrant, taste is all good, and local flavor is mellow, and the dark red appetite sense of color and luster is strong.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of spiced Carnis Bovis seu Bubali.
Background technology
Carnis Bovis seu Bubali contains rich in protein, amino acid.Its ratio of components pork needs closer to human body, can improve body and resist
Sick ability, to growing and Post operation, the people of aftercare is lost blood in supplement and the aspect such as repair tissue is particularly suitable.But
It is that existing spiced Carnis Bovis seu Bubali mouthfeel can not meet the demand of people.
The content of the invention
Therefore, the purpose of the present invention is a kind of preparation method of spiced Carnis Bovis seu Bubali.
The present invention is achieved through the following technical solutions：
A kind of preparation method of spiced Carnis Bovis seu Bubali, comprises the following steps：
(1) pre-process：Fresh Carnis Bovis seu Bubali is taken, is directly cleaned up, use mass concentration to be soaked for 0.15% sodium chloride solution
40min, then takes out and drains, and is cut into the cube meat of soybean grain size, and fat meat is 3 with the mass ratio of lean meat：1, it is then stand-by；
(2) pickle：Carnis Bovis seu Bubali is put into ceramic bowl, 1-3% salt, 2.2-2.5% colas, the 0.3-0.5% of Carnis Bovis seu Bubali weight is added
Ginger, 0.10-0.13% star aniseed powders, 0.8-1.2% honey, 5-7% starch from sweet potato, 0.4-0.6% light-coloured vinegars, after mixing thoroughly, in normal temperature
Under pickle 4-6 hours, then take out Carnis Bovis seu Bubali；
(3) seasoning：Sugar, salt, cola, chickens' extract, ginger powder, five-spice powder, auxiliary additive are pressed 3：2：5：0.2：3：4：6 quality
Ratio stirs with Carnis Bovis seu Bubali, stands 15min, obtains stand-by Carnis Bovis seu Bubali material；The auxiliary additive is by following weight portion
Raw material is made：Camellia seed oil 1.4-1.6, dry lotus seeds 3-5, bean pear 2.0-2.3, Blumea balsamifera 6-12, its preparation method is：
After be enucleated for bean pear by a, dry to water content and be less than 12%, then by dry lotus seeds and bean pear mixed grinding into mixed-powder；
B after stirring, adds to the clear water that 4 times of its quality is added in Blumea balsamifera, mashing, the mixing mixing that addition step a is obtained
Plus the cellulase of Blumea balsamifera quality 5.7%, fermented 4 hours at 42 DEG C, inactivation treatment then is carried out to cellulase, then add
Camellia seed oil, after stirring, the distiller's yeast bacterium of addition Blumea balsamifera quality 0.28% is fermented 2 hours, then in 90-100 at 38 DEG C
At DEG C, sterilization treatment is carried out, obtain final product required auxiliary additive；
(4) it is filling：By casing warm water maceration, clean, then stand-by Carnis Bovis seu Bubali material be fitted into casing, compress Carnis Bovis seu Bubali material,
The a diameter of 2-3cm of Carnis Bovis seu Bubali for having filled, is knotted with 15-18cm length, you can；
(5) dehydrate：The Carnis Bovis seu Bubali that will have been filled is dehydrated, temperature be 55-60 DEG C, relative air humidity be 45%
Placed under environment 5-7 hours, be then 42-46 DEG C in temperature, relative air humidity is placement 14-16 hour under 38% environment,
It is last to be placed 3-5 hours in the case where 36-40 DEG C, relative air humidity are for 35% environment, then pass to 8-10 DEG C and dry cold wind, continue
3 hours, Carnis Bovis seu Bubali is dehydrated to water content and is less than 16%, you can packed.
The beneficial effects of the invention are as follows：The spiced Carnis Bovis seu Bubali color and luster of the inventive method preparation is good, nutritious, sweet mouthfeel,
Fresh, fragrant, taste is all good, and local flavor is mellow, by the auxiliary additive for adding, can greatly improve Carnis Bovis seu Bubali oxidation resistance, carries
The holding time of Carnis Bovis seu Bubali high, also, can also cause that the spiced Carnis Bovis seu Bubali of present invention preparation has promotion appetite, mends iron, replenishes the calcium
With significant effect.The present invention prepare spiced Carnis Bovis seu Bubali there is good five Flavor, give off a strong fragrance, by it is each into point it
Between act synergistically, the Carnis Bovis seu Bubali meat feeling of production is good, the fragrant full, elasticity of meat is good, and after Vacuum Package, the shelf-life can extend 12 months
More than.
Specific embodiment
Embodiment 1
A kind of preparation method of spiced Carnis Bovis seu Bubali, comprises the following steps：
(1) pre-process：Fresh Carnis Bovis seu Bubali is taken, is directly cleaned up, use mass concentration to be soaked for 0.15% sodium chloride solution
40min, then takes out and drains, and is cut into the cube meat of soybean grain size, and fat meat is 3 with the mass ratio of lean meat：1, it is then stand-by；
(2) pickle：Carnis Bovis seu Bubali is put into ceramic bowl, add 1% salt of Carnis Bovis seu Bubali weight, 2.2% cola, 0.3% ginger,
0.10% star aniseed powder, 0.8% honey, 5% starch from sweet potato, 0.4% light-coloured vinegar, after mixing thoroughly, pickle 4 hours at normal temperatures, then take out Huang
Beef；
(3) seasoning：Sugar, salt, cola, chickens' extract, ginger powder, five-spice powder, auxiliary additive are pressed 3：2：5：0.2：3：4：6 quality
Ratio stirs with Carnis Bovis seu Bubali, stands 15min, obtains stand-by Carnis Bovis seu Bubali material；The auxiliary additive is by following weight portion
Raw material is made：Camellia seed oil 1.4, dry lotus seeds 3, bean pear 2.0, Blumea balsamifera 6, its preparation method is：
After be enucleated for bean pear by a, dry to water content and be less than 12%, then by dry lotus seeds and bean pear mixed grinding into mixed-powder；
B after stirring, adds to the clear water that 4 times of its quality is added in Blumea balsamifera, mashing, the mixing mixing that addition step a is obtained
Plus the cellulase of Blumea balsamifera quality 5.7%, fermented 4 hours at 42 DEG C, inactivation treatment then is carried out to cellulase, then add
Camellia seed oil, after stirring, the distiller's yeast bacterium of addition Blumea balsamifera quality 0.28% is fermented 2 hours at 38 DEG C, then at 90 DEG C,
Sterilization treatment is carried out, required auxiliary additive is obtained final product；
(4) it is filling：By casing warm water maceration, clean, then stand-by Carnis Bovis seu Bubali material be fitted into casing, compress Carnis Bovis seu Bubali material,
The a diameter of 2cm of Carnis Bovis seu Bubali for having filled, is knotted with 15cm length, you can；
(5) dehydrate：The Carnis Bovis seu Bubali that will have been filled is dehydrated, temperature be 55 DEG C, relative air humidity be 45% environment
It is lower to place 5 hours, it is then 42 DEG C in temperature, relative air humidity is placement 14 hours under 38% environment, finally in 36 DEG C, sky
Gas relative humidity then passes to 8 DEG C and dries cold wind under 35% environment, to place 3 hours, continues 3 hours, and Carnis Bovis seu Bubali dehydration is dry
It is dry to water content be less than 16%, you can packed.
Embodiment 2
A kind of preparation method of spiced Carnis Bovis seu Bubali, comprises the following steps：
(1) pre-process：Fresh Carnis Bovis seu Bubali is taken, is directly cleaned up, use mass concentration to be soaked for 0.15% sodium chloride solution
40min, then takes out and drains, and is cut into the cube meat of soybean grain size, and fat meat is 3 with the mass ratio of lean meat：1, it is then stand-by；
(2) pickle：Carnis Bovis seu Bubali is put into ceramic bowl, add 3% salt of Carnis Bovis seu Bubali weight, 2.5% cola, 0.5% ginger,
0.13% star aniseed powder, 1.2% honey, 7% starch from sweet potato, 0.6% light-coloured vinegar, after mixing thoroughly, pickle 6 hours at normal temperatures, then take out Huang
Beef；
(3) seasoning：Sugar, salt, cola, chickens' extract, ginger powder, five-spice powder, auxiliary additive are pressed 3：2：5：0.2：3：4：6 quality
Ratio stirs with Carnis Bovis seu Bubali, stands 15min, obtains stand-by Carnis Bovis seu Bubali material；The auxiliary additive is by following weight portion
Raw material is made：Camellia seed oil 1.6, dry lotus seeds 5, bean pear 2.3, Blumea balsamifera 12, its preparation method is：
After be enucleated for bean pear by a, dry to water content and be less than 12%, then by dry lotus seeds and bean pear mixed grinding into mixed-powder；
B after stirring, adds to the clear water that 4 times of its quality is added in Blumea balsamifera, mashing, the mixing mixing that addition step a is obtained
Plus the cellulase of Blumea balsamifera quality 5.7%, fermented 4 hours at 42 DEG C, inactivation treatment then is carried out to cellulase, then add
Camellia seed oil, after stirring, the distiller's yeast bacterium of addition Blumea balsamifera quality 0.28% is fermented 2 hours, then at 100 DEG C at 38 DEG C
Under, sterilization treatment is carried out, obtain final product required auxiliary additive；
(4) it is filling：By casing warm water maceration, clean, then stand-by Carnis Bovis seu Bubali material be fitted into casing, compress Carnis Bovis seu Bubali material,
The a diameter of 3cm of Carnis Bovis seu Bubali for having filled, is knotted with 18cm length, you can；
(5) dehydrate：The Carnis Bovis seu Bubali that will have been filled is dehydrated, temperature be 60 DEG C, relative air humidity be 45% environment
It is lower to place 7 hours, it is then 46 DEG C in temperature, relative air humidity is placement 16 hours under 38% environment, finally in 40 DEG C, sky
Gas relative humidity then passes to 10 DEG C and dries cold wind under 35% environment, to place 5 hours, continues 3 hours, and Carnis Bovis seu Bubali dehydration is dry
It is dry to water content be less than 16%, you can packed.
Embodiment 3
A kind of preparation method of spiced Carnis Bovis seu Bubali, comprises the following steps：
(1) pre-process：Fresh Carnis Bovis seu Bubali is taken, is directly cleaned up, use mass concentration to be soaked for 0.15% sodium chloride solution
40min, then takes out and drains, and is cut into the cube meat of soybean grain size, and fat meat is 3 with the mass ratio of lean meat：1, it is then stand-by；
(2) pickle：Carnis Bovis seu Bubali is put into ceramic bowl, add 2% salt of Carnis Bovis seu Bubali weight, 2.4% cola, 0.4% ginger,
0.12% star aniseed powder, 1.0% honey, 6% starch from sweet potato, 0.5% light-coloured vinegar, after mixing thoroughly, pickle 5 hours at normal temperatures, then take out Huang
Beef；
(3) seasoning：Sugar, salt, cola, chickens' extract, ginger powder, five-spice powder, auxiliary additive are pressed 3：2：5：0.2：3：4：6 quality
Ratio stirs with Carnis Bovis seu Bubali, stands 15min, obtains stand-by Carnis Bovis seu Bubali material；The auxiliary additive is by following weight portion
Raw material is made：Camellia seed oil 1.5, dry lotus seeds 4, bean pear 2.1, Blumea balsamifera 8, its preparation method is：
After be enucleated for bean pear by a, dry to water content and be less than 12%, then by dry lotus seeds and bean pear mixed grinding into mixed-powder；
B after stirring, adds to the clear water that 4 times of its quality is added in Blumea balsamifera, mashing, the mixing mixing that addition step a is obtained
Plus the cellulase of Blumea balsamifera quality 5.7%, fermented 4 hours at 42 DEG C, inactivation treatment then is carried out to cellulase, then add
Camellia seed oil, after stirring, the distiller's yeast bacterium of addition Blumea balsamifera quality 0.28% is fermented 2 hours at 38 DEG C, then at 95 DEG C,
Sterilization treatment is carried out, required auxiliary additive is obtained final product；
(4) it is filling：By casing warm water maceration, clean, then stand-by Carnis Bovis seu Bubali material be fitted into casing, compress Carnis Bovis seu Bubali material,
The a diameter of 3cm of Carnis Bovis seu Bubali for having filled, is knotted with 16cm length, you can；
(5) dehydrate：The Carnis Bovis seu Bubali that will have been filled is dehydrated, temperature be 58 DEG C, relative air humidity be 45% environment
It is lower to place 6 hours, it is then 44 DEG C in temperature, relative air humidity is placement 15 hours under 38% environment, finally in 38 DEG C, sky
Gas relative humidity then passes to 9 DEG C and dries cold wind under 35% environment, to place 4 hours, continues 3 hours, and Carnis Bovis seu Bubali dehydration is dry
It is dry to water content be less than 16%, you can packed.
Claims (1)
1. a kind of preparation method of spiced Carnis Bovis seu Bubali, it is characterised in that comprise the following steps：
(1) pre-process：Fresh Carnis Bovis seu Bubali is taken, is directly cleaned up, use mass concentration to be soaked for 0.15% sodium chloride solution
40min, then takes out and drains, and is cut into the cube meat of soybean grain size, and fat meat is 3 with the mass ratio of lean meat：1, it is then stand-by；
(2) pickle：Carnis Bovis seu Bubali is put into ceramic bowl, 1-3% salt, 2.2-2.5% colas, the 0.3-0.5% of Carnis Bovis seu Bubali weight is added
Ginger, 0.10-0.13% star aniseed powders, 0.8-1.2% honey, 5-7% starch from sweet potato, 0.4-0.6% light-coloured vinegars, after mixing thoroughly, in normal temperature
Under pickle 4-6 hours, then take out Carnis Bovis seu Bubali；
(3) seasoning：Sugar, salt, cola, chickens' extract, ginger powder, five-spice powder, auxiliary additive are pressed 3：2：5：0.2：3：4：6 quality
Ratio stirs with Carnis Bovis seu Bubali, stands 15min, obtains stand-by Carnis Bovis seu Bubali material；The auxiliary additive is by following weight portion
Raw material is made：Camellia seed oil 1.4-1.6, dry lotus seeds 3-5, bean pear 2.0-2.3, Blumea balsamifera 6-12, its preparation method is：
After be enucleated for bean pear by a, dry to water content and be less than 12%, then by dry lotus seeds and bean pear mixed grinding into mixed-powder；
B after stirring, adds to the clear water that 4 times of its quality is added in Blumea balsamifera, mashing, the mixing mixing that addition step a is obtained
Plus the cellulase of Blumea balsamifera quality 5.7%, fermented 4 hours at 42 DEG C, inactivation treatment then is carried out to cellulase, then add
Camellia seed oil, after stirring, the distiller's yeast bacterium of addition Blumea balsamifera quality 0.28% is fermented 2 hours, then in 90-100 at 38 DEG C
At DEG C, sterilization treatment is carried out, obtain final product required auxiliary additive；
(4) it is filling：By casing warm water maceration, clean, then stand-by Carnis Bovis seu Bubali material be fitted into casing, compress Carnis Bovis seu Bubali material,
The a diameter of 2-3cm of Carnis Bovis seu Bubali for having filled, is knotted with 15-18cm length, you can；
(5) dehydrate：The Carnis Bovis seu Bubali that will have been filled is dehydrated, temperature be 55-60 DEG C, relative air humidity be 45%
Placed under environment 5-7 hours, be then 42-46 DEG C in temperature, relative air humidity is placement 14-16 hour under 38% environment,
It is last to be placed 3-5 hours in the case where 36-40 DEG C, relative air humidity are for 35% environment, then pass to 8-10 DEG C and dry cold wind, continue
3 hours, Carnis Bovis seu Bubali is dehydrated to water content and is less than 16%, you can packed.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266431.8A CN106858380A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of spiced Carnis Bovis seu Bubali |
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| CN106858380A true CN106858380A (en) | 2017-06-20 |
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| CN103504321A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spiced beef jerky |
| CN103610085A (en) * | 2013-11-13 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef with kidney tonifying function |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN104055145A (en) * | 2013-03-20 | 2014-09-24 | 高邮市邮星食品有限公司 | Spiced pig's or ox's tongue, spiced beef and preserving method thereof |
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
| CN104886609A (en) * | 2015-05-08 | 2015-09-09 | 安徽省东升食品有限公司 | Production process of spiced beef |
| 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 |
-
2016
- 2016-12-31 CN CN201611266431.8A patent/CN106858380A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104055145A (en) * | 2013-03-20 | 2014-09-24 | 高邮市邮星食品有限公司 | Spiced pig's or ox's tongue, spiced beef and preserving method thereof |
| CN103504321A (en) * | 2013-09-23 | 2014-01-15 | 胡海山 | Manufacturing method of spiced beef jerky |
| CN103610085A (en) * | 2013-11-13 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef with kidney tonifying function |
| CN103622068A (en) * | 2013-11-13 | 2014-03-12 | 界首市吕长明清真食品有限公司 | Preparation method of spiced beef capable of regulating spleen and stomach colds |
| CN104687068A (en) * | 2015-02-06 | 2015-06-10 | 新晃小肥牛食品有限公司 | Instant spiced shredded beef food |
| CN104886609A (en) * | 2015-05-08 | 2015-09-09 | 安徽省东升食品有限公司 | Production process of spiced beef |
| 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 |
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Application publication date: 20170620 |