CN106901197A - A kind of Rose Essentielle orange peel taste beef bar - Google Patents
A kind of Rose Essentielle orange peel taste beef bar Download PDFInfo
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- CN106901197A CN106901197A CN201710185059.6A CN201710185059A CN106901197A CN 106901197 A CN106901197 A CN 106901197A CN 201710185059 A CN201710185059 A CN 201710185059A CN 106901197 A CN106901197 A CN 106901197A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 91
- 241001506874 Rosa sp. Species 0.000 title 1
- 241000220317 Rosa Species 0.000 claims abstract description 41
- 241001131796 Botaurus stellaris Species 0.000 claims abstract description 20
- 210000003491 Skin Anatomy 0.000 claims abstract description 15
- 235000019486 Sunflower oil Nutrition 0.000 claims abstract description 11
- 239000002600 sunflower oil Substances 0.000 claims abstract description 11
- 235000002723 Dioscorea alata Nutrition 0.000 claims abstract description 10
- 235000007056 Dioscorea composita Nutrition 0.000 claims abstract description 10
- 235000009723 Dioscorea convolvulacea Nutrition 0.000 claims abstract description 10
- 235000005362 Dioscorea floribunda Nutrition 0.000 claims abstract description 10
- 235000004868 Dioscorea macrostachya Nutrition 0.000 claims abstract description 10
- 235000005361 Dioscorea nummularia Nutrition 0.000 claims abstract description 10
- 235000005360 Dioscorea spiculiflora Nutrition 0.000 claims abstract description 10
- 241000736199 Paeonia Species 0.000 claims abstract description 10
- 235000006350 apichu Nutrition 0.000 claims abstract description 10
- 235000004879 dioscorea Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 239000000843 powders Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 240000005760 Dioscorea villosa Species 0.000 claims abstract description 9
- 239000011435 rock Substances 0.000 claims abstract description 9
- 239000003925 fat Substances 0.000 claims abstract description 6
- 239000002994 raw materials Substances 0.000 claims abstract description 6
- 239000011901 water Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 241001081830 Degeneriaceae Species 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 241001252483 Kalimeris Species 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
- 241000218378 Magnolia Species 0.000 claims description 5
- 240000006079 Schisandra chinensis Species 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000002360 preparation methods Methods 0.000 claims description 5
- 210000002435 Tendons Anatomy 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 239000007788 liquids Substances 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 235000015112 vegetable and seed oils Nutrition 0.000 claims 1
- 210000004369 Blood Anatomy 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 6
- 206010000269 Abscess Diseases 0.000 abstract description 4
- 210000003800 Pharynx Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 206010013786 Dry skin Diseases 0.000 abstract description 3
- 230000037336 dry skin Effects 0.000 abstract description 3
- 239000002304 perfumes Substances 0.000 abstract description 3
- 239000007787 solids Substances 0.000 abstract description 3
- 210000001519 tissues Anatomy 0.000 abstract description 3
- 230000001225 therapeutic Effects 0.000 abstract 1
- 230000000052 comparative effects Effects 0.000 description 8
- 230000000694 effects Effects 0.000 description 8
- 201000010099 diseases Diseases 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 210000000988 Bone and Bones Anatomy 0.000 description 2
- 206010025482 Malaise Diseases 0.000 description 2
- 210000003205 Muscles Anatomy 0.000 description 2
- 210000000577 Adipose Tissue Anatomy 0.000 description 1
- 208000007502 Anemia Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 210000000476 Body Water Anatomy 0.000 description 1
- 244000163122 Curcuma domestica Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 240000003090 Dioscorea bulbifera Species 0.000 description 1
- 208000002173 Dizziness Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 230000036740 Metabolism Effects 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 281000056986 Peoples Daily companies 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 210000003296 Saliva Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000006243 chemical reactions Methods 0.000 description 1
- 230000023298 conjugation with cellular fusion Effects 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 238000000354 decomposition reactions Methods 0.000 description 1
- 239000003814 drugs Substances 0.000 description 1
- 229940079593 drugs Drugs 0.000 description 1
- 230000003203 everyday Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000007789 gases Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000013011 mating Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000035786 metabolism Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive Effects 0.000 description 1
- 238000005711 pharmacological metabolism Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000002035 prolonged Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013976 turmeric Nutrition 0.000 description 1
- 230000021037 unidirectional conjugation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
Technical field
The invention belongs to food processing technology field, especially a kind of Rose Essentielle orange peel taste beef bar.
Background technology
Beef contains rich in protein, and amino acid ratio of components pork needs closer to human body, can improve body disease-resistant energy Power, to grow and Post operation, the people of aftercare lose blood in supplement, the aspect thing such as repair tissue it is unsuitable, the traditional Chinese medical science thinks, Beef has functions that tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, it is adaptable to the sinking of qi of middle-jiao, gas Short physically weak, the people of soreness of bones and muscles, anaemia prolonged illness and yellow dizzy people in face eats；Therefore, beef is often eaten in people's daily life Meat, but it will typically be fried etc. after processing mode is processed by cumbersome boiling and can just be eaten, and eat extremely not side Just, although in the market has a beef product of instant bagged, but its not only poor taste, and the nutrient loss of beef is special It is many；Therefore, it is current problem demanding prompt solution to invent the abundant instant beef product of a kind of in good taste and nutritive value.
The content of the invention
Regarding to the issue above, the present invention is intended to provide a kind of Rose Essentielle orange peel taste beef bar.
The present invention is achieved through the following technical solutions：
A kind of Rose Essentielle orange peel taste beef bar, is made up of the raw material of following weight portion：130 ~ 140 parts of fresh beef, orange skin 25 ~ 30 parts, 9 ~ 10 parts of fresh rose, 4.4 ~ 4.6 parts of salt, 5.1 ~ 5.3 parts of rock sugar, 3.9 ~ 4.1 parts of Mel Jujubae, yam flour 3.9 ~ 4.1 Part, 4.8 ~ 5.2 parts of fern powder, 0.05 ~ 0.06 part of Radix Curcumae extract, 0.03 ~ 0.04 part of red paeonia extract, 18 ~ 19 parts of sunflower oil, Appropriate bittern；
Described bittern, is prepared according to the following steps：By the fruit of Chinese magnoliavine of 4.4 ~ 4.6 weight portions, the India of 3.7 ~ 3.9 weight portions The kalimeris co-grinding of Huang, the flower bud of lily magnolia of 5.4 ~ 5.6 weight portions, the Momordica grosvenori of 3.1 ~ 3.3 weight portions and 3.6 ~ 3.8 weight portions is to 80 ~ 90 mesh, add the water of 210 ~ 220 weight portions to be boiled by fire, and slow fire 60 ~ 65min of infusion crosses 280 ~ 300 mesh filter clothes, takes decoction Liquid, obtains bittern.
As the further scheme of invention：A kind of preparation method of Rose Essentielle orange peel taste beef bar, specifically includes following Step：
（1）Fresh beef is repaired, fat, tendon is rejected, beef bar is cut into, the warm water with temperature for 36 ~ 38 DEG C is cleaned 2 ~ 3 times, input rotating speed is the tumbler 7 ~ 8min of tumbling of 18 ~ 20r/min, effectively the increase intermolecular hole of beef, beneficial to salt Immersion beef inside, take out, add salt mixing and stirring, input rotating speed for 16 ~ 18r/min tumbler tumbling 9 ~ 10min, takes out, and effectively facilitates the precipitation of beef watery blood, lifts the mouthfeel of beef, obtains a tumbling beef bar；
（2）Tumbling beef bar is immersed in bittern and soaks 8 ~ 9h, taken out, add the sunflower oil of fern powder and 2/5 weight Mixing and stirring, input rotating speed is the tumbler 13 ~ 14min of tumbling of 13 ~ 15r/min, is taken out, and adds yam flour to mix Uniformly, input rotating speed is the tumbler 7 ~ 8min of tumbling of 13 ~ 15r/min, keeps the fresh and tender of beef so that beef smooth in taste is thin It is greasy, take out, obtain secondary tumbling beef bar；
（3）It is the pulverizer 6 ~ 7min of co-grinding of 1200 ~ 1300r/min of pulverizer by orange skin and fresh rose input rotating speed, Take out, with secondary tumbling beef bar and Mel Jujubae mixing and stirring, insert temperature and be 124 ~ 128 DEG C, fill weight for fresh ox Constant temperature steams 43 ~ 45min in 0.5 ~ 0.6 times of rotation steamer of amount water of meat weight, takes out the water in beef bar and rotation steamer, must steam Beef bar and flower skin steamed juice；
（4）Flower skin steamed juice is put into frying pan with beef bar is steamed, adds rock sugar, Radix Curcumae extract and red paeonia extract, slow fire to add Heat and the no moisture to frying pan that constantly stir-fries, take out, and add the sunflower oil mixing and stirring of 3/5 weight, and inserting temperature is 4 ~ 5min of baking in 74 ~ 76 DEG C of baking box, takes out, and room temperature natural cooling obtains Rose Essentielle orange peel taste beef bar；
（5）Vacuum bagged, sterilizing, labels, and obtains finished product.
Beneficial effects of the present invention：A kind of Rose Essentielle orange peel taste beef bar that the present invention is provided, people can eat the food after, color Damp homogeneous and bright is glossy, and fragrant pure and fresh harmony of Rose Essentielle orange peel perfume beef is strong, it is salty it is comfortable in, moist non-greasy, have chewy texture, Flexible, organizes solid, flexible, has to the patient of abscess of throat, dry skin, high fat of blood and kopiopia and significantly controls curative effect Really；After beef removal watery blood, soaked using bittern of the invention, be not only able to kill the harmful bacteria that beef is carried, and The effect for make it have and eliminate eyes edema, improving the health care of sleep, alleviating kopiopia；Yam flour and fern powder are used in mixed way, and can not only have Fresh and tender, the beef smooth in taste exquisiteness for being of effect maintenance beef, and so that beef has promotes blood circulation, pinning human body water The effect for dividing；Add rose and orange peel is steaming mixed, frying, baking, assign beef unique rose orange peel fragrance, carried with root tuber of aromatic turmeric Thing and red paeonia extract mating reaction are taken, body fat decomposition is effectively facilitated, promote human metabolism, eliminate abscess of throat, The fresh and tender mouthfeel of long-term holding beef bar, effective Shelf-life.
Specific embodiment
The present invention is illustrated with specific embodiment below, but is not limitation of the present invention.
Embodiment 1
In the embodiment of the present invention, a kind of Rose Essentielle orange peel taste beef bar is made up of the raw material of following weight portion：Fresh beef 130 Part, 25 parts of orange skin, 9 parts of fresh rose, 4.4 parts of salt, 5.1 parts of rock sugar, 3.9 parts of Mel Jujubae, 3.9 parts of yam flour, fern powder 4.8 Part, 0.05 part of Radix Curcumae extract, 0.03 part of red paeonia extract, 18 parts of sunflower oil, appropriate bittern；
Described bittern, is prepared according to the following steps：By the fruit of Chinese magnoliavine of 4.4 weight portions, the Tabasheer of 3.7 weight portions, 5.4 weights The kalimeris co-grinding of the flower bud of lily magnolia, the Momordica grosvenori of 3.1 weight portions and 3.6 weight portions of part is measured to 80 mesh, the water of 210 weight portions is added It is boiled by fire, slow fire infusion 60min crosses 280 mesh filter clothes, takes decoction liquor, obtains bittern.
As the further scheme of invention：A kind of preparation method of Rose Essentielle orange peel taste beef bar, specifically includes following Step：
（1）Fresh beef is repaired, fat, tendon is rejected, beef bar is cut into, the warm water with temperature for 36 ~ 38 DEG C is cleaned 2 ~ 3 times, input rotating speed is the tumbler 7 ~ 8min of tumbling of 18r/min, is taken out, and adds salt mixing and stirring, and input rotating speed is Tumbler 9 ~ the 10min of tumbling of 16r/min, takes out, and obtains a tumbling beef bar；
（2）Tumbling beef bar is immersed in bittern and soaks 8 ~ 9h, taken out, add the sunflower oil of fern powder and 2/5 weight Mixing and stirring, input rotating speed is the tumbler 13 ~ 14min of tumbling of 13r/min, is taken out, and adds yam flour to mix equal Even, input rotating speed is the tumbler 7 ~ 8min of tumbling of 13r/min, is taken out, and obtains secondary tumbling beef bar；
（3）It is the pulverizer 6 ~ 7min of co-grinding of pulverizer 1200r/min by orange skin and fresh rose input rotating speed, takes out, With secondary tumbling beef bar and Mel Jujubae mixing and stirring, insert temperature and be 124 DEG C, fill weight for fresh beef weight 0.5 Constant temperature steams 43 ~ 45min in the rotation steamer of amount water again, takes out beef bar and rotates the water in steamer, must steam beef bar and flower skin Steamed juice；
（4）Flower skin steamed juice is put into frying pan with beef bar is steamed, adds rock sugar, Radix Curcumae extract and red paeonia extract, slow fire to add Heat and the no moisture to frying pan that constantly stir-fries, take out, and add the sunflower oil mixing and stirring of 3/5 weight, and inserting temperature is 4 ~ 5min of baking in 74 DEG C of baking box, takes out, and room temperature natural cooling obtains Rose Essentielle orange peel taste beef bar；
（5）Vacuum bagged, sterilizing, labels, and obtains finished product.
Embodiment 2
In the embodiment of the present invention, a kind of Rose Essentielle orange peel taste beef bar is made up of the raw material of following weight portion：Fresh beef 135 It is part, 28 parts of orange skin, 9.5 parts of fresh rose, 4.5 parts of salt, 5.2 parts of rock sugar, 4 parts of Mel Jujubae, 4 parts of yam flour, 5 parts of fern powder, strongly fragrant 0.055 part of golden extract, 0.035 part of red paeonia extract, 18.5 parts of sunflower oil, appropriate bittern；
Described bittern, is prepared according to the following steps：By the fruit of Chinese magnoliavine of 4.5 weight portions, the Tabasheer of 3.8 weight portions, 5.5 weights The kalimeris co-grinding of the flower bud of lily magnolia, the Momordica grosvenori of 3.2 weight portions and 3.7 weight portions of part is measured to 85 mesh, the water of 215 weight portions is added It is boiled by fire, slow fire infusion 63min crosses 290 mesh filter clothes, takes decoction liquor, obtains bittern.
As the further scheme of invention：A kind of preparation method of Rose Essentielle orange peel taste beef bar is same as Example 1.
Embodiment 3
In the embodiment of the present invention, a kind of Rose Essentielle orange peel taste beef bar is made up of the raw material of following weight portion：Fresh beef 140 Part, 30 parts of orange skin, 10 parts of fresh rose, 4.6 parts of salt, 5.3 parts of rock sugar, 4.1 parts of Mel Jujubae, 4.1 parts of yam flour, fern powder 5.2 Part, 0.06 part of Radix Curcumae extract, 0.04 part of red paeonia extract, 19 parts of sunflower oil, appropriate bittern；
Described bittern, is prepared according to the following steps：By the fruit of Chinese magnoliavine of 4.6 weight portions, the Tabasheer of 3.9 weight portions, 5.6 weights The kalimeris co-grinding of the flower bud of lily magnolia, the Momordica grosvenori of 3.3 weight portions and 3.8 weight portions of part is measured to 90 mesh, the water of 220 weight portions is added It is boiled by fire, slow fire infusion 65min crosses 300 mesh filter clothes, takes decoction liquor, obtains bittern.
As the further scheme of invention：A kind of preparation method of Rose Essentielle orange peel taste beef bar is same as Example 1.
The subject 80 of random selection 18 ~ 60 years old, is randomly divided into 4 groups, every group of 20 people, to embodiment Rose Essentielle orange peel Taste beef bar and the commercially available common beef bar of comparative example carry out subjective appreciation, and each full marks is 100 points, and final score is average mark, The subjective appreciation of embodiment Rose Essentielle orange peel taste beef bar and the commercially available common beef bar of comparative example is shown in Table 1：
The subjective appreciation of the embodiment Rose Essentielle orange peel taste beef bar of table 1 and the commercially available common beef bar of comparative example
From the results shown in Table 1, embodiment Rose Essentielle orange peel taste beef bar, uniform color becomes clear glossy, rose Fragrant pure and fresh harmony of zest perfume beef is strong, it is salty it is comfortable in, moisten non-greasy, have chewy texture, flexible, tissue is solid, flexible, Obtain liking for consumers in general.
The nutrition and health care effect of embodiment Rose Essentielle orange peel taste beef bar and the commercially available common beef bar of comparative example：
Effectively：Malaise symptoms mitigate or disappear；It is invalid：Malaise symptoms are constant or more serious.
Each 100 of the patient of random selection abscess of throat, dry skin, high fat of blood and kopiopia, is randomly divided into 2 groups, often 50 people of group, all patients disable all medicines in tested first 3 days, and embodiment and comparative example group eat this group of beef bar 50 for each person every day Gram, the tested time is 30 days, and embodiment Rose Essentielle orange peel taste beef bar and the commercially available common beef bar nutrition and health care of comparative example are imitated Fruit is shown in Table 2：
The nutrition and health care effect of the embodiment Rose Essentielle orange peel taste beef bar of table 2 and the commercially available common beef bar of comparative example
From table 2, it can be seen that the Rose Essentielle orange peel taste beef bar of embodiment respectively through the edible for patients of various diseases after, can Effectively suppress various diseases, mitigate symptom, its effective percentage illustrates the Rose Essentielle orange peel of present invention offer apparently higher than comparative example Taste beef bar has good nutrition and health care effect.
Claims (2)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710185059.6A CN106901197A (en) | 2017-03-25 | 2017-03-25 | A kind of Rose Essentielle orange peel taste beef bar |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710185059.6A CN106901197A (en) | 2017-03-25 | 2017-03-25 | A kind of Rose Essentielle orange peel taste beef bar |
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| CN106901197A true CN106901197A (en) | 2017-06-30 |
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| CN201710185059.6A CN106901197A (en) | 2017-03-25 | 2017-03-25 | A kind of Rose Essentielle orange peel taste beef bar |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029975A (en) * | 2017-11-23 | 2018-05-15 | 秭归县屈姑食品有限公司 | A kind of instant orange peel bacon and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005499A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106418231A (en) * | 2016-09-26 | 2017-02-22 | 上海品尚食品有限公司 | Method for producing instant beef by using quick-frozen conditioned beef products |
-
2017
- 2017-03-25 CN CN201710185059.6A patent/CN106901197A/en not_active Application Discontinuation
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005499A (en) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | Processing method of mushroom fragrance beef and mushroom fragrance beef |
| CN104397730A (en) * | 2014-12-25 | 2015-03-11 | 重庆市弘久食品有限公司 | Preparation method of golden shredded beef |
| CN105918886A (en) * | 2016-04-19 | 2016-09-07 | 凤阳县中都食品有限公司 | Preparation method of spiced beef with good mouthfeel |
| CN106174061A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | A kind of rose beauty skin care dried beef and preparation method thereof |
| CN106418231A (en) * | 2016-09-26 | 2017-02-22 | 上海品尚食品有限公司 | Method for producing instant beef by using quick-frozen conditioned beef products |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108029975A (en) * | 2017-11-23 | 2018-05-15 | 秭归县屈姑食品有限公司 | A kind of instant orange peel bacon and preparation method thereof |
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Application publication date: 20170630 |