CN106889482A - A kind of paste flavor pig ear - Google Patents
A kind of paste flavor pig ear Download PDFInfo
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- CN106889482A CN106889482A CN201611266793.7A CN201611266793A CN106889482A CN 106889482 A CN106889482 A CN 106889482A CN 201611266793 A CN201611266793 A CN 201611266793A CN 106889482 A CN106889482 A CN 106889482A
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 17
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- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 15
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
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- 206010010774 Constipation Diseases 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 2
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- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 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
Abstract
The present invention relates to prepared food manufacture field, a kind of paste flavor pig ear is disclosed, be made up of following raw material：Pig ear, olive oil, tsaoko, betel nut, Chinese violet, the tuber of dwarf lilyturf, caulis lonicerae, fructus amomi, matrimony vine, cardamom, Yellow Fructus Gardeniae, the fruit of Chinese magnoliavine, the stem pith of the rice-paper plant, the root of herbaceous peony, Du's root bark of tree peony, the root of large-flowered skullcap, erythrina bark, the tuber of pinellia, nandina, the bark of eucommia, spices, sesame oil, Zanthoxylum essential oil, blueberry juice, white sesameseed, dehydrated vegetables, sweet fermented flour sauce, sea salt, cooking wine, lemon juice, obtained paste flavor pig ear of the invention is outer burnt interior crisp, flexible delicious and crisp, fresh perfume is oiliness, pork aromatic flavour, people is allowed to enjoy endless aftertastes, and it is nutritious, rich in vitamin, protein and several amino acids, trace element, immune function of human body can be improved, enhance metabolism, fat content is low, often to eat contributes to hypotensive, norcholesterol, blood-enriching face-nourishing, also there is anticancer, softening blood vessel, the effects such as preventing artery sclerosis.
Description
Technical field
The present invention relates to prepared food manufacture field, and in particular to a kind of paste flavor pig ear.
Background technology
Pig ear contains protein, fat, carbohydrate, vitamin and calcium, phosphorus, iron etc., has functions that strengthening the spleen and stomach, fits
For qi and blood to be deficient, gynecological ailments person eats, rich in colloid, there is beautifying face and moistering lotion, existing cooking method be generally burn,
, there is processing method simply in halogen, sauce, cold and dressed with sauce etc., tasty difficulty, taste shortcoming, the low deficiency of health value, and the shelf-life
It is short, with the quickening pace of modern life, traditional pig ear preparation method, no matter from comfort level and healthy nutritive value, all
Modern Man's Demands can not be met.Therefore, pig it is familiar to the ear food processing on have very big development space, how from color with
And inherent nutritive value moves consumer and is only the problem for needing most thinking.
The content of the invention
In order to solve the problems, such as that background technology is mentioned, the invention provides a kind of paste flavor pig ear, with looking good, smell good and taste good, protect
The matter phase is long, is of high nutritive value, the characteristics of health-care effect is obvious.
The present invention is achieved by the following technical solutions：
A kind of paste flavor pig ear, is made up of following raw material in parts by weight：570-600 parts of pig ear, olive oil 120-150 parts, grass
Fruit 1.25-1.35 parts, betel nut 1.15-1.25 parts, Chinese violet 0.85-0.95 parts, tuber of dwarf lilyturf 0.75-0.85 parts, caulis lonicerae 0.65-
0.75 part, fructus amomi 0.60-0.65 parts, matrimony vine 0.48-0.52 parts, cardamom 0.55-0.58 parts, Yellow Fructus Gardeniae 0.50-0.57 parts, the five tastes
It is sub- 0.45-0.55 parts, stem pith of the rice-paper plant 0.40-0.60 parts, root of herbaceous peony 0.45-0.50 parts, Du 0.40-0.48 parts of the root bark of tree peony, root of large-flowered skullcap 0.40-0.50
Part, erythrina bark 0.50-0.60 parts, tuber of pinellia 0.35-0.45 parts, nandina 0.25-0.35 parts, bark of eucommia 0.30-0.40 parts, spices
18-20 parts, sesame oil 1.2-1.3 parts, Zanthoxylum essential oil 1.5-1.8 parts, blueberry juice 3.2-3.6 parts, white sesameseed 1.0-1.2 parts, dehydration
Vegetables 0.6-0.8 parts, sweet fermented flour sauce 0.35-0.45 parts, sea salt 1.3-1.5 parts, cooking wine 0.7-0.9 parts, lemon juice 0.4-0.6 parts.
Further described as to such scheme, the spices is made up of the raw material of following weight portion：Pimiento 3.5-
4.0 parts, Chinese prickly ash 3.8-4.2 parts, cassia bark 2.8-3.4 parts, spiceleaf 1.8-2.4 parts, tsaoko 4.2-4.8 parts, galingal 3.3-3.7 parts,
Kaempferia galamga 3.5-3.8 parts, fennel seeds 4.4-4.6 parts, Lip river 3.5-3.7 parts, rosemary 2.4-2.8 parts, sweet osmanthus 2.3-2.6 parts of fruit of god.
Further described as to such scheme, its preparation method is：
（1）Fresh pig ear is removed into dead skin and fine, soft fur, is cleaned up, 10-20 points is soaked with 150-180 times of blueberry juice of dilution
Taken out after clock and drained away the water, can both allow pig ear to become salubrious after immersion, and blueberry juice contains abundant anthocyanidin, has
Scavenging activated oxygen, eyesight, the effect for delaying cranial nerve aging, improving memory are protected, be positioned in refrigerator that to refrigerate 5-8 small
When, make meat more delicious and crisp；
（2）1-2 centimetres is crushed to after the Chinese herbal medicine of above-mentioned weight portion is cleaned, it is 70- to be placed in small fire in frying pan and stir-fry to temperature
80 DEG C, drug effect plays that effect is good, by the pig ear embedment Chinese herbal medicine after refrigeration, and is incubated 2-3 hours；
（3）Pig ear after above-mentioned treatment is taken out, 0.3-0.5 centimetres wide of strip is cut into, the sea salt uniform application that will be ground exists
On pig ear, sea salt osmotic effect more preferably, adds cooking wine, lemon juice to pickle 1-2 hours；
（4）The above-mentioned pig ear pickled is drained away the water, is put into strainer, fried in the olive oil cauldron for heating to going out after golden yellow
Pot, separately takes one pot, pours into Zanthoxylum essential oil, after above-mentioned spices is stir-fried, pours into the pig ear fried, and quickly stir-fries 2-3 minutes, obtains
Pig ear delicious and crisp is incomparable；
（5）When waste heat removes spices, sesame oil, white sesameseed, dehydrated vegetables, vacuum packet after sterilization are admixed in the pig ear for obtaining
Dress.
Beneficial effects of the present invention：Outer burnt interior crisp, the flexible delicious and crisp of obtained paste flavor pig ear of the invention, fresh perfume are oiliness, pork
Aromatic flavour, allows people to enjoy endless aftertastes, and nutritious, rich in vitamin, protein and several amino acids, trace element, energy
Immune function of human body is improved, is enhanced metabolism, fat content is low, and often to eat contributes to hypotensive, norcholesterol, blood-enriching face-nourishing,
Also there is anticancer, softening blood vessel, the effects such as prevent artery sclerosis, containing unrighted acid very high, abundant vitamin A,
The Multiple components such as the liposoluble vitamin such as D, E and carrotene and polyphenoils, and greatly reduce cholesterol level, thus people
Body digestibility is high, can effectively reduce hydrochloric acid in gastric juice, prevention and effect of the disease such as gastritis and duodenal ulcer occurs, and can pierce
Swash choleresis, intensify the vigor of pancreatin, make oils degradation, absorbed by intestinal mucosa, to reduce the morbidity of cholecystitis and gall stone
Rate, also ease constipation function, long-term consumption can effective relief of constipation, the present invention is by the extended shelf-life of pig ear product to 8-12
Month.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of paste flavor pig ear, is made up of following raw material in parts by weight：570 parts of pig ear, 120 parts of olive oil, 1.25 parts of tsaoko,
1.15 parts of betel nut, 0.85 part of Chinese violet, 0.75 part of the tuber of dwarf lilyturf, 0.65 part of caulis lonicerae, 0.60 part of fructus amomi, 0.48 part of matrimony vine, cardamom
0.55 part, 0.50 part of Yellow Fructus Gardeniae, 0.45 part of the fruit of Chinese magnoliavine, 0.40 part of the stem pith of the rice-paper plant, 0.45 part of the root of herbaceous peony, Du 0.40 part of the root bark of tree peony, the root of large-flowered skullcap 0.40
Part, 0.50 part of erythrina bark, 0.35 part of the tuber of pinellia, 0.25 part of nandina, 0.30 part of the bark of eucommia, 18 parts of spices, 1.2 parts of sesame oil, Chinese prickly ash
1.5 parts of oil, 3.2 parts of blueberry juice, 1.0 parts of white sesameseed, 0.6 part of dehydrated vegetables, 0.35 part of sweet fermented flour sauce, 1.3 parts of sea salt, cooking wine 0.7
Part, 0.4 part of lemon juice.
Further described as to such scheme, the spices is made up of the raw material of following weight portion：Pimiento 3.5
Part, 3.8 parts of Chinese prickly ash, 2.8 parts of cassia bark, 1.8 parts of spiceleaf, 4.2 parts of tsaoko, 3.3 parts of galingal, 3.5 parts of kaempferia galamga, 4.4 parts of fennel seeds, Lip river
Refreshing 3.5 parts of fruit, 2.4 parts of rosemary, 2.3 parts of sweet osmanthus.
Further described as to such scheme, its preparation method is：
（1）Fresh pig ear is removed into dead skin and fine, soft fur, is cleaned up, taken after being soaked 10 minutes with 150 times of blueberry juice of dilution
Go out to drain away the water, can both allow pig ear to become salubrious after immersion, and blueberry juice contains abundant anthocyanidin, with removing oxygen
Free radical, eyesight, the effect for delaying cranial nerve aging, improving memory are protected, be positioned in refrigerator and refrigerate 5 hours, make meat
More delicious and crisp；
（2）1-2 centimetres is crushed to after the Chinese herbal medicine of above-mentioned weight portion is cleaned, it is 70 to be placed in small fire in frying pan and stir-fry to temperature
DEG C, drug effect play effect it is good, by after refrigeration pig ear embedment Chinese herbal medicine in, and be incubated 2 hours；
（3）Pig ear after above-mentioned treatment is taken out, 0.3-0.5 centimetres wide of strip is cut into, the sea salt uniform application that will be ground exists
On pig ear, sea salt osmotic effect more preferably, adds cooking wine, lemon juice to pickle 1 hour；
（4）The above-mentioned pig ear pickled is drained away the water, is put into strainer, fried in the olive oil cauldron for heating to going out after golden yellow
Pot, separately takes one pot, pours into Zanthoxylum essential oil, after above-mentioned spices is stir-fried, pours into the pig ear fried, and quickly stir-fries 2 minutes, the pig for obtaining
Ear delicious and crisp is incomparable；
（5）When waste heat removes spices, sesame oil, white sesameseed, dehydrated vegetables, vacuum packet after sterilization are admixed in the pig ear for obtaining
Dress.
Embodiment 2
A kind of paste flavor pig ear, is made up of following raw material in parts by weight：580 parts of pig ear, 135 parts of olive oil, 1.30 parts of tsaoko,
1.20 parts of betel nut, 0.90 part of Chinese violet, 0.80 part of the tuber of dwarf lilyturf, 0.70 part of caulis lonicerae, 0.62 part of fructus amomi, 0.50 part of matrimony vine, cardamom
0.56 part, 0.53 part of Yellow Fructus Gardeniae, 0.50 part of the fruit of Chinese magnoliavine, 0.50 part of the stem pith of the rice-paper plant, 0.48 part of the root of herbaceous peony, Du 0.44 part of the root bark of tree peony, the root of large-flowered skullcap 0.45
Part, 0.55 part of erythrina bark, 0.40 part of the tuber of pinellia, 0.30 part of nandina, 0.35 part of the bark of eucommia, 19 parts of spices, 1.25 parts of sesame oil, Chinese prickly ash
1.65 parts of oil, 3.4 parts of blueberry juice, 1.1 parts of white sesameseed, 0.7 part of dehydrated vegetables, 0.40 part of sweet fermented flour sauce, 1.4 parts of sea salt, cooking wine 0.8
Part, 0.5 part of lemon juice.
Further described as to such scheme, the spices is made up of the raw material of following weight portion：Pimiento 3.7
Part, 4.0 parts of Chinese prickly ash, 3.1 parts of cassia bark, 2.1 parts of spiceleaf, 4.5 parts of tsaoko, 3.5 parts of galingal, 3.6 parts of kaempferia galamga, 4.5 parts of fennel seeds, Lip river
Refreshing 3.6 parts of fruit, 2.6 parts of rosemary, 2.4 parts of sweet osmanthus.
Further described as to such scheme, its preparation method is：
（1）Fresh pig ear is removed into dead skin and fine, soft fur, is cleaned up, taken after being soaked 15 minutes with 160 times of blueberry juice of dilution
Go out to drain away the water, can both allow pig ear to become salubrious after immersion, and blueberry juice contains abundant anthocyanidin, with removing oxygen
Free radical, eyesight, the effect for delaying cranial nerve aging, improving memory are protected, be positioned in refrigerator and refrigerate 6 hours, make meat
More delicious and crisp；
（2）1-2 centimetres is crushed to after the Chinese herbal medicine of above-mentioned weight portion is cleaned, it is 75 to be placed in small fire in frying pan and stir-fry to temperature
DEG C, drug effect play effect it is good, by after refrigeration pig ear embedment Chinese herbal medicine in, and be incubated 2.5 hours；
（3）Pig ear after above-mentioned treatment is taken out, 0.3-0.5 centimetres wide of strip is cut into, the sea salt uniform application that will be ground exists
On pig ear, sea salt osmotic effect more preferably, adds cooking wine, lemon juice to pickle 1.5 hours；
（4）The above-mentioned pig ear pickled is drained away the water, is put into strainer, fried in the olive oil cauldron for heating to going out after golden yellow
Pot, separately takes one pot, pours into Zanthoxylum essential oil, after above-mentioned spices is stir-fried, pours into the pig ear fried, and quickly stir-fries 2.5 minutes, obtains
Pig ear delicious and crisp is incomparable；
（5）When waste heat removes spices, sesame oil, white sesameseed, dehydrated vegetables, vacuum packet after sterilization are admixed in the pig ear for obtaining
Dress.
Embodiment 3
A kind of paste flavor pig ear, is made up of following raw material in parts by weight：600 parts of pig ear, 150 parts of olive oil, 1.35 parts of tsaoko,
1.25 parts of betel nut, 0.95 part of Chinese violet, 0.85 part of the tuber of dwarf lilyturf, 0.75 part of caulis lonicerae, 0.65 part of fructus amomi, 0.52 part of matrimony vine, cardamom
0.58 part, 0.57 part of Yellow Fructus Gardeniae, 0.55 part of the fruit of Chinese magnoliavine, 0.60 part of the stem pith of the rice-paper plant, 0.50 part of the root of herbaceous peony, Du 0.48 part of the root bark of tree peony, the root of large-flowered skullcap 0.50
Part, 0.60 part of erythrina bark, 0.45 part of the tuber of pinellia, 0.35 part of nandina, 0.40 part of the bark of eucommia, 20 parts of spices, 1.3 parts of sesame oil, Chinese prickly ash
1.8 parts of oil, 3.6 parts of blueberry juice, 1.2 parts of white sesameseed, 0.8 part of dehydrated vegetables, 0.45 part of sweet fermented flour sauce, 1.5 parts of sea salt, cooking wine 0.9
Part, 0.6 part of lemon juice.
Further described as to such scheme, the spices is made up of the raw material of following weight portion：Pimiento 4.0
Part, 4.2 parts of Chinese prickly ash, 3.4 parts of cassia bark, 2.4 parts of spiceleaf, 4.8 parts of tsaoko, 3.7 parts of galingal, 3.8 parts of kaempferia galamga, 4.6 parts of fennel seeds, Lip river
Refreshing 3.7 parts of fruit, 2.8 parts of rosemary, 2.6 parts of sweet osmanthus.
Further described as to such scheme, its preparation method is：
（1）Fresh pig ear is removed into dead skin and fine, soft fur, is cleaned up, taken after being soaked 20 minutes with 180 times of blueberry juice of dilution
Go out to drain away the water, can both allow pig ear to become salubrious after immersion, and blueberry juice contains abundant anthocyanidin, with removing oxygen
Free radical, eyesight, the effect for delaying cranial nerve aging, improving memory are protected, be positioned in refrigerator and refrigerate 8 hours, make meat
More delicious and crisp；
（2）1-2 centimetres is crushed to after the Chinese herbal medicine of above-mentioned weight portion is cleaned, it is 80 to be placed in small fire in frying pan and stir-fry to temperature
DEG C, drug effect play effect it is good, by after refrigeration pig ear embedment Chinese herbal medicine in, and be incubated 3 hours；
（3）Pig ear after above-mentioned treatment is taken out, 0.3-0.5 centimetres wide of strip is cut into, the sea salt uniform application that will be ground exists
On pig ear, sea salt osmotic effect more preferably, adds cooking wine, lemon juice to pickle 1-2 hours；
（4）The above-mentioned pig ear pickled is drained away the water, is put into strainer, fried in the olive oil cauldron for heating to going out after golden yellow
Pot, separately takes one pot, pours into Zanthoxylum essential oil, after above-mentioned spices is stir-fried, pours into the pig ear fried, and quickly stir-fries 3 minutes, the pig for obtaining
Ear delicious and crisp is incomparable；
（5）When waste heat removes spices, sesame oil, white sesameseed, dehydrated vegetables, vacuum packet after sterilization are admixed in the pig ear for obtaining
Dress.
Paste flavor pig ear portions nutritional ingredient of the invention and content are as shown in the table：
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| Protein (g/100g) | 23.7 | 23.8 | 23.9 |
| Calcium (mg/100g) | 24.5 | 24.6 | 24.7 |
| Selenium (ug/100g) | 23.8 | 24.1 | 24.2 |
| Iron (mg/100g) | 15.3 | 15.4 | 15.3 |
| Vitamin E (mg/100g) | 1.21 | 1.23 | 1.22 |
| Vitamin A (ug/100g) | 10.2 | 10.3 | 10.4 |
Claims (3)
1. a kind of paste flavor pig ear, it is characterised in that be made up of following raw material in parts by weight：570-600 parts of pig ear, olive oil
120-150 parts, tsaoko 1.25-1.35 parts, betel nut 1.15-1.25 parts, Chinese violet 0.85-0.95 parts, tuber of dwarf lilyturf 0.75-0.85
Part, caulis lonicerae 0.65-0.75 parts, fructus amomi 0.60-0.65 parts, matrimony vine 0.48-0.52 parts, cardamom 0.55-0.58 parts, Yellow Fructus Gardeniae
0.50-0.57 parts, fruit of Chinese magnoliavine 0.45-0.55 parts, stem pith of the rice-paper plant 0.40-0.60 parts, root of herbaceous peony 0.45-0.50 parts, Du's root bark of tree peony 0.40-0.48
Part, root of large-flowered skullcap 0.40-0.50 parts, erythrina bark 0.50-0.60 parts, tuber of pinellia 0.35-0.45 parts, nandina 0.25-0.35 parts, the bark of eucommia
0.30-0.40 parts, spices 18-20 parts, sesame oil 1.2-1.3 parts, Zanthoxylum essential oil 1.5-1.8 parts, blueberry juice 3.2-3.6 parts, Bai Zhi
It is numb 1.0-1.2 parts, dehydrated vegetables 0.6-0.8 parts, sweet fermented flour sauce 0.35-0.45 parts, sea salt 1.3-1.5 parts, cooking wine 0.7-0.9 parts,
Lemon juice 0.4-0.6 parts.
2. a kind of paste flavor pig ear according to claim 1, it is characterised in that the spices by following weight portion raw material system
Into：Pimiento 3.5-4.0 parts, Chinese prickly ash 3.8-4.2 parts, cassia bark 2.8-3.4 parts, spiceleaf 1.8-2.4 parts, tsaoko 4.2-4.8 parts, it is good
Ginger 3.3-3.7 parts, kaempferia galamga 3.5-3.8 parts, fennel seeds 4.4-4.6 parts, Lip river god 3.5-3.7 parts of fruit, rosemary 2.4-2.8 parts, osmanthus
2.3-2.6 parts of flower.
3. a kind of paste flavor pig ear according to claim 1, it is characterised in that its preparation method is：
（1）Fresh pig ear is removed into dead skin and fine, soft fur, is cleaned up, 10-20 points is soaked with 150-180 times of blueberry juice of dilution
Taken out after clock and drained away the water, be positioned in refrigerator and refrigerate 5-8 hours；
（2）1-2 centimetres is crushed to after the Chinese herbal medicine of above-mentioned weight portion is cleaned, it is 70- to be placed in small fire in frying pan and stir-fry to temperature
80 DEG C, by the pig ear embedment Chinese herbal medicine after refrigeration, and it is incubated 2-3 hours；
（3）Pig ear after above-mentioned treatment is taken out, 0.3-0.5 centimetres wide of strip is cut into, the sea salt uniform application that will be ground exists
On pig ear, cooking wine, lemon juice is added to pickle 1-2 hours；
（4）The above-mentioned pig ear pickled is drained away the water, is put into strainer, fried in the olive oil cauldron for heating to going out after golden yellow
Pot, separately takes one pot, pours into Zanthoxylum essential oil, after above-mentioned spices is stir-fried, pours into the pig ear fried, and quickly stir-fries 2-3 minutes；
（5）When waste heat removes spices, sesame oil, white sesameseed, dehydrated vegetables, vacuum packet after sterilization are admixed in the pig ear for obtaining
Dress.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266793.7A CN106889482A (en) | 2016-12-31 | 2016-12-31 | A kind of paste flavor pig ear |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266793.7A CN106889482A (en) | 2016-12-31 | 2016-12-31 | A kind of paste flavor pig ear |
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| Publication Number | Publication Date |
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| CN106889482A true CN106889482A (en) | 2017-06-27 |
Family
ID=59197740
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611266793.7A Pending CN106889482A (en) | 2016-12-31 | 2016-12-31 | A kind of paste flavor pig ear |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813391A (en) * | 2018-06-06 | 2018-11-16 | 宣汉县兴旺食品有限公司 | A kind of formula and production method of instant spicy pig ear product |
| CN110692937A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Spiced pig ear formula |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
-
2016
- 2016-12-31 CN CN201611266793.7A patent/CN106889482A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN102715526A (en) * | 2012-06-30 | 2012-10-10 | 新疆天山骄子食品有限责任公司 | Making process of safflower spiced and hot dried beef |
| CN105685842A (en) * | 2016-02-25 | 2016-06-22 | 赵洪军 | Method for making blueberry healthcare beef jerky |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813391A (en) * | 2018-06-06 | 2018-11-16 | 宣汉县兴旺食品有限公司 | A kind of formula and production method of instant spicy pig ear product |
| CN110692937A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Spiced pig ear formula |
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Application publication date: 20170627 |