CN106962810A - A kind of processing method of Chinese prickly ash local flavor meat gruel can - Google Patents
A kind of processing method of Chinese prickly ash local flavor meat gruel can Download PDFInfo
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- CN106962810A CN106962810A CN201710349636.0A CN201710349636A CN106962810A CN 106962810 A CN106962810 A CN 106962810A CN 201710349636 A CN201710349636 A CN 201710349636A CN 106962810 A CN106962810 A CN 106962810A
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- meat
- poultry
- processing method
- prickly ash
- chinese prickly
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- 235000013372 meat Nutrition 0.000 title claims abstract description 36
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 28
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 56
- 244000144977 poultry Species 0.000 claims abstract description 35
- 235000020997 lean meat Nutrition 0.000 claims abstract description 30
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 26
- 239000000341 volatile oil Substances 0.000 claims abstract description 26
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 15
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 239000000203 mixture Substances 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- WHGYBXFWUBPSRW-UHFFFAOYSA-N Cycloheptaamylose Natural products O1C(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC(C(O)C2O)C(CO)OC2OC(C(C2O)O)C(CO)OC2OC2C(O)C(O)C1OC2CO WHGYBXFWUBPSRW-UHFFFAOYSA-N 0.000 claims description 9
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000004223 monosodium glutamate Substances 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 230000007613 environmental effect Effects 0.000 claims description 7
- 235000002864 food coloring agent Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 238000012986 modification Methods 0.000 claims description 6
- 230000004048 modification Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005034 decoration Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000003921 oil Substances 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 2
- 239000001116 FEMA 4028 Substances 0.000 abstract 2
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 2
- 229960004853 betadex Drugs 0.000 abstract 2
- 239000002994 raw material Substances 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 7
- 240000002234 Allium sativum Species 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 150000001408 amides Chemical class 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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 invention belongs to instant food manufacture field, specifically a kind of processing method of Chinese prickly ash local flavor meat gruel class can.The can processing method of the present invention, by choosing poultry meat or poultry, pickled again after arrangement, raw material after pickling adds the flavorings such as pepper, again by adding and the mixed Zanthoxylum essential oil of beta-cyclodextrin, mixes again by cutting, add poultry lean meat or fowl lean meat modified after obtain finished product through sterilizing.The processing method of the present invention passes through the processing to Zanthoxylum essential oil, Zanthoxylum essential oil is mixed with beta-cyclodextrin, and oil and Chinese prickly ash flavour volatile are wrapped in cavity, can make it when meat gruel class product is heated, flavour volatile oily and therein can be released slowly, and the meat gruel can of the present invention can be made to have boiled taste long.
Description
Technical field
The invention belongs to instant food manufacture field, specifically a kind of processing method of Chinese prickly ash local flavor meat gruel can.
Background technology
Meat gruel class can is a kind of instant food relatively got consumer reception, both can directly be eaten, can also be as matching somebody with somebody
Dish, nutritive value is higher.Traditional meat gruel class can is general without peculiar flavour, occasionally there is the products such as pungent, garlic taste.Without only
The meat gruel class can of special local flavor is when edible, it is necessary to add condiment to obtain more preferably taste.The pungent of current market, garlic taste
Deng meat gruel class can when being eaten as chafing dish, boiled because high temperature scalds for a long time, its local flavor also disappears totally.
The content of the invention
For above-mentioned deficiency, the invention provides a kind of processing method of Chinese prickly ash local flavor meat gruel can.
The Chinese prickly ash local flavor meat gruel can processing method of the present invention, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.01~0.03% natrium nitrosum, 2.3
~2.5% edible salt, 0.5~5% white granulated sugar after being well mixed, is pickled 48~72 hours under 0~4 DEG C of environmental condition；
S3, add by weight after pickling 0.05~0.8% pepper powder, 0.05~0.4% monosodium glutamate, 5~12%
Starch, 15~25% flake ice, 0.01~0.05% natural food colour, add after edible salt and make total salinity by weight
For 1.5~2.5%, it is mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 0.1~8% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, cutmixer 0.03~0.08MPa of vacuum pressure, temperature 0~15
DEG C, 3000~5000 revs/min of cutmixer rotating speed is cut and mixed after 120~240 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 50~150 minutes；After sterilization
It is cooled to room temperature and obtains finished product.
Further, S4 step in Zanthoxylum essential oil before addition, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:0.05~1 stirring
Mixing, mixing time 1~10 minute.
Further, in S1 steps, longest edge size is less than 20cm after poultry meat or poultry stripping and slicing.Namely poultry meat or poultry
Stripping and slicing, stripping and slicing rear continues after an action of the bowels pickles.
Further, poultry lean meat or fowl lean meat that the progress added in S5 steps is modified, with the meat mincer hole in 6~10mm apertures
Plate is cut with scissors out, is added to cut again after cutmixer and is mixed completion modification after 10~50 seconds.
The processing method of the Chinese prickly ash local flavor meat gruel can of the present invention, can be with by adding natrium nitrosum to poultry meat or poultry
Make finished product can color and luster beautiful, delicious flavour, while corrosion-resistant effect can also be played.Pickled after adding salt and sugar,
The taste of condiment can be made to enter inside meat.Pickle at low temperature, the delicate flavour of raw meat can be kept to a greater extent, makes system
Make can taste out more delicious.Pepper powder, monosodium glutamate, starch are added after pickling, the taste of can be adjusted.Again plus
Enter after Zanthoxylum essential oil, whole can has the fragrance of Chinese prickly ash, with more uniqueness.Cut and mix by carrying out vacuum in cutmixer,
So that whole meat and material are well mixed, by cutmixer vacuum pressure, temperature and cutmixer rotating speed and time control, obtaining
Meat gruel can special taste.The poultry lean meat or fowl lean meat being eventually adding are modified, not only whole can special taste, and whole
Individual can looks that vision is fine.
By the processing to Zanthoxylum essential oil, it is flower that volatile aromatic oil, alkaloid, amide substance are mainly contained in Zanthoxylum essential oil
Green pepper flavour volatile, these materials are based on oil-soluble.By adding columnar hollow-core construction in cycloheptaamylose, cycloheptaamylose
Appearance has hydrophily, and interior table has lipophile, and when Zanthoxylum essential oil is mixed with cycloheptaamylose, oil and Chinese prickly ash flavour volatile are wrapped in
In cavity, it can be made when meat gruel class product is heated, flavour volatile oily and therein can be released slowly, and can send out this
Bright meat gruel can has boiled taste long.
Embodiment
Embodiment 1
The Chinese prickly ash local flavor meat gruel can processing method of the present embodiment, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；It is single after subsequent treatment for convenience, poultry meat or poultry stripping and slicing
Side maximum length is less than 10cm.
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.01% natrium nitrosum, 2.3% food
With salt, 0.5% white granulated sugar after being well mixed, is pickled 48 hours under 0 DEG C of environmental condition；
S3, added by weight after pickling 0.05% pepper powder, 0.05% monosodium glutamate, 5% starch, 15% piece
Ice, 0.01% natural food colour, add after edible salt make total salinity by weight be 1.5%, be mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 0.1% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer vacuum pressure 0.03MPa, 0 DEG C of temperature, cutmixer turns
3000 revs/min of speed, cuts and mixes after 120 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 50 minutes；It is cooled to after sterilization
Room temperature obtains finished product.
Embodiment 2
The Chinese prickly ash local flavor meat gruel can processing method of the present embodiment, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；It is single after subsequent treatment for convenience, poultry meat or poultry stripping and slicing
Side maximum length is less than 10cm.
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.02% natrium nitrosum, 2.4% food
With salt, 3% white granulated sugar after being well mixed, is pickled 60 hours under 2 DEG C of environmental conditions；
S3, added by weight after pickling 0.4% pepper powder, 0.2% monosodium glutamate, 8% starch, 20% flake ice,
0.03% natural food colour, add after edible salt make total salinity by weight be 2%, be mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 5% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer vacuum pressure 0.05MPa, 8 DEG C of temperature, cutmixer turns
4000 revs/min of speed, cuts and mixes after 180 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 100 minutes；Cooled down after sterilization
Finished product is obtained to room temperature.
In the present embodiment, S4 step employed in Zanthoxylum essential oil before addition, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:
0.05 stirring mixing, mixing time 1 minute.
In the present embodiment, poultry lean meat or fowl lean meat that the progress added in S5 steps is modified, with the meat mincer orifice plate in 6mm apertures
Cut with scissors out, add to cut again after cutmixer and mix completion modification after 10 seconds.
Embodiment 3
The Chinese prickly ash local flavor meat gruel can processing method of the present embodiment, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.02% natrium nitrosum, 2.4% food
With salt, 3% white granulated sugar after being well mixed, is pickled 60 hours under 2 DEG C of environmental conditions；
S3, added by weight after pickling 0.4% pepper powder, 0.2% monosodium glutamate, 8% starch, 20% flake ice,
0.03% natural food colour, add after edible salt make total salinity by weight be 2%, be mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 5% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer vacuum pressure 0.05MPa, 8 DEG C of temperature, cutmixer turns
4000 revs/min of speed, cuts and mixes after 180 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 100 minutes；Cooled down after sterilization
Finished product is obtained to room temperature.
In the present embodiment, S4 step employed in Zanthoxylum essential oil before addition, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:
0.5 stirring mixing, mixing time 6 minutes.
In the present embodiment, poultry lean meat or fowl lean meat that the progress added in S5 steps is modified, with the meat mincer orifice plate in 8mm apertures
Cut with scissors out, add to cut again after cutmixer and mix completion modification after 30 seconds.
Embodiment 4
The Chinese prickly ash local flavor meat gruel can processing method of the present embodiment, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.02% natrium nitrosum, 2.4% food
With salt, 3% white granulated sugar after being well mixed, is pickled 60 hours under 2 DEG C of environmental conditions；
S3, added by weight after pickling 0.4% pepper powder, 0.2% monosodium glutamate, 8% starch, 20% flake ice,
0.03% natural food colour, add after edible salt make total salinity by weight be 2%, be mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 5% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer vacuum pressure 0.05MPa, 8 DEG C of temperature, cutmixer turns
4000 revs/min of speed, cuts and mixes after 180 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 100 minutes；Cooled down after sterilization
Finished product is obtained to room temperature.
In the present embodiment, S4 step employed in Zanthoxylum essential oil before addition, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:1
Stirring mixing, mixing time 10 minutes.
In the present embodiment, poultry lean meat or fowl lean meat that the progress added in S5 steps is modified, with the meat mincer hole in 10mm apertures
Plate is cut with scissors out, is added to cut again after cutmixer and is mixed completion modification after 50 seconds.
Embodiment 5
The Chinese prickly ash local flavor meat gruel can processing method of the present embodiment, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；
S2. the poultry meat after having arranged or poultry are added by weight, adds 0.03% natrium nitrosum, 2.5% food
With salt, 5% white granulated sugar after being well mixed, is pickled 72 hours under 4 DEG C of environmental conditions；
S3, added by weight after pickling 0.8% pepper powder, 0.4% monosodium glutamate, 12% starch, 25% flake ice,
0.05% natural food colour, add after edible salt make total salinity by weight be 2.5%, be mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 8% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer vacuum pressure 0.08MPa, 15 DEG C of temperature, cutmixer turns
5000 revs/min of speed, cuts and mixes after 240 seconds, adds poultry lean meat or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 150 minutes；Cooled down after sterilization
Finished product is obtained to room temperature.
In the present embodiment, S4 step employed in Zanthoxylum essential oil before addition, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:1
Stirring mixing, mixing time 10 minutes.
In the present embodiment, poultry lean meat or fowl lean meat that the progress added in S5 steps is modified, with the meat mincer hole in 10mm apertures
Plate is cut with scissors out, is added to cut again after cutmixer and is mixed completion modification after 50 seconds.
Claims (5)
1. a kind of Chinese prickly ash local flavor meat gruel can processing method, comprises the following steps：
S1, poultry meat or poultry are boned cleaning, and stripping and slicing is standby；
S2. the poultry meat after having arranged or poultry are added by weight 0.01~0.03% natrium nitrosum, 2.3~2.5%
Edible salt, 0.5~5% white granulated sugar after being well mixed, is pickled 48~72 hours under 0~4 DEG C of environmental condition；
S3, added by weight after pickling 0.05~0.8% pepper powder, 0.05~0.4% monosodium glutamate, 5~12% starch,
15~25% flake ice, 0.01~0.05% natural food colour, add after edible salt make total salinity by weight be 1.5
~2.5%, it is mixed evenly；
S4, the Zanthoxylum essential oil that the mixture after S3 is handled adds 0.1~8% by weight is well mixed；
S5, the mixture after S4 is handled cut mixing, and cutmixer 0.03~0.08MPa of vacuum pressure, 0~15 DEG C of temperature is cut
3000~5000 revs/min of machine rotating speed is mixed, cuts and mixes after 120~240 seconds, poultry lean meat is added or fowl lean meat is modified.
S6, the mixture after the processing of S5 steps is sterilized, and 121 DEG C of sterilization temperature is incubated 50~150 minutes；Cooled down after sterilization
Finished product is obtained to room temperature.
2. Chinese prickly ash local flavor meat gruel can processing method according to claim 1, it is characterized in that, Zanthoxylum essential oil is being added in S4 steps
Before, Zanthoxylum essential oil：Cycloheptaamylose is by weight 1:0.05~1 stirring mixing, mixing time 1~10 minute.
3. Chinese prickly ash local flavor meat gruel can processing method according to claim 1 or 2, it is characterized in that in S1 steps, poultry meat or fowl
Longest edge size is less than 20cm after meat stripping and slicing.
4. Chinese prickly ash local flavor meat gruel can processing method according to claim 3, it is characterized in that, the progress added in S5 steps is repaiied
The poultry lean meat or fowl lean meat of decorations, are cut with scissors out with the meat mincer orifice plate in 6~10mm apertures, are added to cut again after cutmixer and are mixed after 10~50 seconds
Complete modification.
5. the Chinese prickly ash local flavor meat gruel according to prepared by any described Chinese prickly ash local flavor meat gruel can processing method of claim 1 to 4
Can.
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| CN201710349636.0A CN106962810A (en) | 2017-05-17 | 2017-05-17 | A kind of processing method of Chinese prickly ash local flavor meat gruel can |
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|---|---|---|---|
| CN201710349636.0A CN106962810A (en) | 2017-05-17 | 2017-05-17 | A kind of processing method of Chinese prickly ash local flavor meat gruel can |
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| CN106962810A true CN106962810A (en) | 2017-07-21 |
Family
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| CN201710349636.0A Pending CN106962810A (en) | 2017-05-17 | 2017-05-17 | A kind of processing method of Chinese prickly ash local flavor meat gruel can |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797043A (en) * | 2010-03-19 | 2010-08-11 | 山东久发食用菌股份有限公司 | Mushroom luncheon meat and preparation method thereof |
| CN102356884A (en) * | 2011-09-21 | 2012-02-22 | 刘青源 | Production process for canned hot pickled mustard tuber and luncheon meat |
| CN103315323A (en) * | 2013-06-14 | 2013-09-25 | 四川农业大学 | Preparation method of luncheon duck meat with pickled pepper flavor |
| CN103815422A (en) * | 2014-02-26 | 2014-05-28 | 西华大学 | Luncheon meat with lemon dietary fiber and preparation method thereof |
-
2017
- 2017-05-17 CN CN201710349636.0A patent/CN106962810A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101797043A (en) * | 2010-03-19 | 2010-08-11 | 山东久发食用菌股份有限公司 | Mushroom luncheon meat and preparation method thereof |
| CN102356884A (en) * | 2011-09-21 | 2012-02-22 | 刘青源 | Production process for canned hot pickled mustard tuber and luncheon meat |
| CN103315323A (en) * | 2013-06-14 | 2013-09-25 | 四川农业大学 | Preparation method of luncheon duck meat with pickled pepper flavor |
| CN103815422A (en) * | 2014-02-26 | 2014-05-28 | 西华大学 | Luncheon meat with lemon dietary fiber and preparation method thereof |
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