CN106993761A - A kind of preparation method of low salt preserved ham - Google Patents
A kind of preparation method of low salt preserved ham Download PDFInfo
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- CN106993761A CN106993761A CN201710174292.4A CN201710174292A CN106993761A CN 106993761 A CN106993761 A CN 106993761A CN 201710174292 A CN201710174292 A CN 201710174292A CN 106993761 A CN106993761 A CN 106993761A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 150000003839 salts Chemical class 0.000 title claims abstract description 25
- 235000015241 bacon Nutrition 0.000 claims abstract description 68
- 239000000843 powder Substances 0.000 claims abstract description 48
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 14
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 14
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 12
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims description 30
- 239000002671 adjuvant Substances 0.000 claims description 26
- 235000021110 pickles Nutrition 0.000 claims description 14
- 241000219051 Fagopyrum Species 0.000 claims description 13
- 241000234314 Zingiber Species 0.000 claims description 11
- 241000282881 Orycteropodidae Species 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000015598 salt intake Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 7
- 239000003814 drug Substances 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 5
- 230000035807 sensation Effects 0.000 abstract description 2
- 235000019615 sensations Nutrition 0.000 abstract description 2
- 240000008620 Fagopyrum esculentum Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 16
- 238000012360 testing method Methods 0.000 description 12
- 235000012000 cholesterol Nutrition 0.000 description 7
- 235000019542 Cured Meats Nutrition 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 241000633855 Litsea pungens Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241000282887 Suidae Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000007918 intramuscular administration Methods 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a kind of preparation method of bacon, this method is prepared from food and medicament dual-purpose medicinal material kuh-seng, coix seed, buckwheat, Fructus cinnamomi camphorae and flavorant zanthoxylum powder, tsaoko powder, star aniseed powder, roasting ginger powder, the not only delicious meat of bacon made from this method, while the traditional properties of bacon are preserved, there is unique oral sensations and local flavor again, and obtained bacon salt content and fat mass are relatively low, it is especially suitable for various people and eats, expand the edible range of bacon.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of bacon.
Background technology
Pork is a kind of traditional delicious food, is the primary raw material of various delicious famous dishes suitable for supplement body nutrition.People
Saying " the chicken and duck flesh of fish " four big meat or fish, pork is one of important animal food on current our people's dining table, because pork fiber
More soft, structure organization is few.Musculature is less, and more intramuscular fat is contained in musculature, therefore, adds by cooking
Meat flavour is especially delicious after work.It is also the main source of animal class fat and protein simultaneously.And not only to maintain pork only for bacon
Special taste, but also allow the nutritional ingredient of pork more to enrich, its unique flavor, transparent in Huang after being cooked, perfume is tender can
Mouthful, it is oily but not greasy, it is the first-class meat for sending wine.
But in common bacon preparation process, to overcome meat rancid, the substantial amounts of edible salts of Chang Huiyong are pickled, but such as
This obtained bacon mouthfeel is over-salty, and edible crowd is difficult to receive, and can usually be made in preparation process using substantial amounts of edible salt
Bacon nitrite is exceeded, directly affects the quality of bacon.Exception, although bacon is delicious, fat content is very high.100
Fat content is up to 50% in gram bacon, and cholesterol is higher than pork by 50%, it is seen that bacon be cause high fat of blood " danger " because
Element, makes edible crowd be restricted significantly.
Bacon preparation method is furtherd investigate for this, more scientific and reasonable preparation method is proposed, tradition is being preserved
While bacon local flavor, improve the quality of bacon and meet the demand of healthy edible, can further meet modern to Gao Pin
The demand of matter food materials.
The content of the invention：
The present invention is to solve the above problems, provide a kind of preparation method of bacon, and this method is bitter with food and medicament dual-purpose medicinal material
Ginseng, coix seed, buckwheat, Fructus cinnamomi camphorae and flavorant are prepared from, the not only delicious meat of bacon made from this method, are being protected
While depositing the traditional properties of bacon, there is unique oral sensations and local flavor again, and obtained bacon salt content and fat mass are relatively low,
It is especially suitable for various people to eat, expands the edible range of bacon.
Specifically, the invention provides a kind of preparation method of bacon, it is made up of pork and edible adjuvant：
Pork：Fresh aardvark meat is cut into the wide strip cube meat of 6-10cm, weight is 3-5kg, it is clean with cold water flush,
Uniformly rubbed with the hands with edible salt in cube meat surface, edible salt consumption is 1kg porks 0.5-1g edible salts, as prepares the raw material of bacon
Meat.
Edible adjuvant is：By weight, by 8-17 parts of kuh-seng, 13-15 parts of coix seed, 20-35 parts of buckwheat, litsea pungens
Sub- 5-10 parts, 3-5 parts of zanthoxylum powder, 6-11 parts of tsaoko powder, 3-6 parts of star aniseed powder, roasting 5-9 parts of ginger powder are prepared from.
Edible adjuvant described above is：By weight, preferably by 13 parts of kuh-seng, 14 parts of coix seed, 27 parts of buckwheat, big
8 parts of fruit Litsea pungens, 4 parts of zanthoxylum powder, 8 parts of tsaoko powder, 4.5 parts of star aniseed powder, roasting 7 parts of ginger powder are prepared from.
More specifically, a kind of preparation method of bacon, comprises the following steps：
(1) fresh aardvark meat is cut into the wide strip cube meat of 6-10cm, weight is 3-5kg, it is clean with cold water flush, use
Edible salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 0.5-1g edible salts, produces the raw material pig for preparing bacon
Cube meat.
(2) 8-17 parts of kuh-seng, 13-15 parts of coix seed, 20-35 parts of buckwheat, 5-10 parts of crushing of Fructus cinnamomi camphorae are taken, are added
3-5 parts of zanthoxylum powder, 6-11 parts of tsaoko powder, 3-6 parts of star aniseed powder, 5-9 parts of roasting ginger powder are well mixed, and are added the 2-4 times of decocting measured and are boiled
30-60min, that is, obtain edible adjuvant.
(3) by edible adjuvant made from step (2), equably it is applied to step (1) and is made on Pork-pieces, be positioned over vat
In, it is closed at a temperature of 3-10 DEG C to pickle 3-7 days.
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 8-12 hours after drying, that is, obtains this hair
Bright bacon.
Further, a kind of preparation method of bacon, comprises the following steps：
(1) fresh aardvark meat is cut into the wide strip cube meat of 8cm, weight is 4kg, it is clean with cold water flush, with edible
Salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 0.7g edible salts, produces the raw material Pork-pieces for preparing bacon.
(2) 13 parts of kuh-seng, 14 parts of coix seed, 27 parts of buckwheat, the crushing of 8 parts of Fructus cinnamomi camphorae are taken, add 4 parts of zanthoxylum powder,
8 parts of tsaoko powder, 4.5 parts of star aniseed powder, 7 parts of roasting ginger powder are well mixed, and 45min is boiled in the decocting for adding 3 times of amounts, that is, obtain edible auxiliary
Material.
(3) by edible adjuvant made from step (2), equably it is applied to step (1) and is made on Pork-pieces, be positioned over vat
In, it is closed at a temperature of 8 DEG C to pickle 5 days.
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 10 hours after drying, that is, obtains the present invention
Bacon.
The preparation method of bacon described above, is 100 in mass ratio by pork and edible adjuvant：3-8 is prepared from.It is excellent
It is 100 in mass ratio to select pork and edible adjuvant：5 are made.
The beneficial effects of the present invention are：
The present inventor prepares cured with food and medicament dual-purpose medicinal material kuh-seng, coix seed, buckwheat, Fructus cinnamomi camphorae and flavorant
Meat, it uses the property of medicine of medicine, can suppress the bacterial growth on Pork-pieces surface, the addition of edible salt be reduced, less than routine
Bacon usage amount more than 50%, while the content of cured meat fat cholesterol can be reduced, it is cured that obtained bacon not only saves tradition
The local flavor of meat, and the unique local flavor of mouthfeel, are adapted to various crowds and eat, while the pot-life of bacon can be extended.
To further illustrate beneficial effects of the present invention, following experiment has also been carried out：
1st, fatty cholesterol level compares before and after pork prepares bacon：
The Pork-pieces for taking 10 pieces of adipose tissues close, is divided into 2 groups, carries out experiment investigation, detects 100g pigs before experiment respectively
The content of cube meat fat cholesterol, one group routinely traditional bacon preparation method prepared, one group by bacon of the present invention preparation
Prepared by method, after the completion of preparation, and the content of cured meat fat cholesterol is detected respectively.
As a result show：The cholesterol of the conventional obtained bacon of tradition rises 21.3%, present invention system than fresh pork content
The cholesterol of bacon rise 1.2% than fresh pork content, illustrate that the content of cured meat fat cholesterol produced by the present invention is low.
2nd, bacon mouthfeel produced by the present invention is investigated：
Subjects：Random 20 people for selecting 6-12 one full year of life, 20 people of 13-30 one full year of life, 20 people of 31-40 one full year of life, 41-50
20 people of one full year of life, 60 20 more than one full year of life people, totally 100 people.
Bacon made from eating test group respectively is evaluated,
Test group 1：For bacon produced by the present invention.
Test group 2：Bacon made from the conventional method of rural area of Guangxi.
Test group 3：Guizhou Province five happinesses board bacon.
Test group 4：The bacon that method disclosed in patent CN201010602492.3 is made.
Test group 5：The bacon that method disclosed in patent CN201310684505.X is made.
Comprehensive grading=enjoying a lot number+typically likes number.
Result of the test：Such as table 1 below：
Table 1：Bacon mouthfeel produced by the present invention investigates situation：
| Group | Enjoy a lot | Typically like | Do not like | Comprehensive grading |
| Test group 1 | 87 | 9 | 4 | 96 |
| Test group 2 | 80 | 8 | 12 | 88 |
| Test group 3 | 61 | 10 | 29 | 71 |
| Test group 4 | 75 | 14 | 11 | 89 |
| Test group 5 | 78 | 13 | 9 | 91 |
Experimental study shows：The number that bacon produced by the present invention enjoys a lot is 87 people, and the people of 30-50 Sui prefers
Edible, the number not liked is only 4 people, is significantly better than other control groups, illustrates that bacon mouthfeel produced by the present invention is optimal, more can
Obtain the favor of eater.
Embodiment：
Embodiment 1：The preparation of bacon：
(1) fresh aardvark meat is cut into the wide strip cube meat of 6cm, weight is 3kg, it is clean with cold water flush, with edible
Salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 0.5g edible salts, produces the raw material Pork-pieces for preparing bacon.
(2) take kuh-seng 8g, coix seed 13g, buckwheat 20g, Fructus cinnamomi camphorae 5g to crush, add zanthoxylum powder 3g, tsaoko powder
6g, star aniseed powder 3g, roasting ginger powder 5g are well mixed, and 30min is boiled in the decocting for adding 2 times of amounts, that is, obtains edible adjuvant.
(3) it is 100 by pork and edible adjuvant mass ratio by edible adjuvant made from step (2)：3 amount is equably smeared
It is made on Pork-pieces, is positioned in vat in step (1), it is closed at a temperature of 3 DEG C to pickle 3 days.
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 8 hours after drying, that is, obtains the present invention
Bacon.
Embodiment 2：The preparation of bacon：
(1) fresh aardvark meat is cut into the wide strip cube meat of 8cm, weight is 4kg, it is clean with cold water flush, with edible
Salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 0.7g edible salts, produces the raw material Pork-pieces for preparing bacon.
(2) take kuh-seng 13g, coix seed 14g, buckwheat 27g, Fructus cinnamomi camphorae 8g to crush, add zanthoxylum powder 4g, tsaoko powder
8g, star aniseed powder 4.5g, roasting ginger powder 7g are well mixed, and 45min is boiled in the decocting for adding 3 times of amounts, that is, obtains edible adjuvant.
(3) it is 100 by pork and edible adjuvant mass ratio by edible adjuvant made from step (2)：5 amount is equably applied
Smear and be made in step (1) on Pork-pieces, is positioned in vat, it is closed at a temperature of 8 DEG C to pickle 5 days.
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 10 hours after drying, that is, obtains the present invention
Bacon.
Embodiment 3：The preparation of bacon：
(1) fresh aardvark meat is cut into the wide strip cube meat of 10cm, weight is 5kg, it is clean with cold water flush, with edible
Salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 1g edible salts, produces the raw material Pork-pieces for preparing bacon.
(2) take kuh-seng 17g, coix seed 15g, buckwheat 35g, Fructus cinnamomi camphorae 10g to crush, add zanthoxylum powder 5g, tsaoko
Powder 11g, star aniseed powder 6g, roasting ginger powder 9g are well mixed, and 60min is boiled in the decocting for adding 4 times of amounts, that is, obtains edible adjuvant.
(3) it is 100 by pork and edible adjuvant mass ratio by edible adjuvant made from step (2)：8 amount is equably applied
Smear and be made in step (1) on Pork-pieces, is positioned in vat, it is closed at a temperature of 10 DEG C to pickle 7 days.
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 12 hours after drying, that is, obtains the present invention
Bacon.
Claims (6)
1. a kind of preparation method of bacon, it is characterised in that：It is made up of pork and edible adjuvant：
Pork：Fresh aardvark meat is cut into the wide strip cube meat of 6-10cm, weight is 3-5kg, it is clean with cold water flush, with food
Uniformly rubbed with the hands with salt in cube meat surface, edible salt consumption is 1kg porks 0.5-1g edible salts, produces the raw meat for preparing bacon；
Edible adjuvant is：By weight, by 8-17 parts of kuh-seng, 13-15 parts of coix seed, 20-35 parts of buckwheat, Fructus cinnamomi camphorae 5-
10 parts, 3-5 parts of zanthoxylum powder, 6-11 parts of tsaoko powder, 3-6 parts of star aniseed powder, roasting 5-9 parts of ginger powder be prepared from.
2. the preparation method of bacon according to claim 1, it is characterised in that：Described edible adjuvant：By weight,
By 13 parts of kuh-seng, 14 parts of coix seed, 27 parts of buckwheat, 8 parts of Fructus cinnamomi camphorae, 4 parts of zanthoxylum powder, 8 parts of tsaoko powder, 4.5 parts of star aniseed powder,
Roasting 7 parts of ginger powder is prepared from.
3. the preparation method of bacon according to claim 1, it is characterised in that：Comprise the following steps：
(1) fresh aardvark meat is cut into the wide strip cube meat of 6-10cm, weight is 3-5kg, it is clean with cold water flush, with edible
Salt is uniformly rubbed with the hands in cube meat surface, and edible salt consumption is 1kg porks 0.5-1g edible salts, produces the raw material pork for preparing bacon
Block；
(2) 8-17 parts of kuh-seng, 13-15 parts of coix seed, 20-35 parts of buckwheat, 5-10 parts of crushing of Fructus cinnamomi camphorae are taken, Chinese prickly ash is added
3-5 parts of powder, 6-11 parts of tsaoko powder, 3-6 parts of star aniseed powder, 5-9 parts of roasting ginger powder are well mixed, and are added the 2-4 times of decocting measured and are boiled 30-
60min, that is, obtain edible adjuvant；
(3) by edible adjuvant made from step (2), equably it is applied to step (1) and is made on Pork-pieces, be positioned in vat,
It is closed at a temperature of 3-10 DEG C to pickle 3-7 days；
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 8-12 hours after drying, that is, obtains the present invention's
Bacon.
4. the preparation method of bacon according to claim 3, it is characterised in that：Comprise the following steps：
(1) fresh aardvark meat is cut into the wide strip cube meat of 8cm, weight is 4kg, it is clean with cold water flush, it is equal with edible salt
Even to rub with the hands in cube meat surface, edible salt consumption is 1kg porks 0.7g edible salts, produces the raw material Pork-pieces for preparing bacon；
(2) 13 parts of kuh-seng, 14 parts of coix seed, 27 parts of buckwheat, 8 parts of crushing of Fructus cinnamomi camphorae are taken, 4 parts of zanthoxylum powder, tsaoko is added
8 parts of powder, 4.5 parts of star aniseed powder, 7 parts of roasting ginger powder are well mixed, and 45min is boiled in the decocting for adding 3 times of amounts, that is, obtains edible adjuvant；
(3) by edible adjuvant made from step (2), equably it is applied to step (1) and is made on Pork-pieces, be positioned in vat,
It is closed at a temperature of 8 DEG C to pickle 5 days；
(4) Pork-pieces for taking step (3) to pickle completion carries out burning plants sootiness 10 hours after drying, that is, obtains the cured of the present invention
Meat.
5. according to the preparation method of the bacon of claim 1 or 3 or 4, it is characterised in that：By pork and edible adjuvant in mass ratio
For 100：3-8 is prepared from.
6. according to the preparation method of the bacon of claim 1 or 3 or 4, it is characterised in that：By pork and edible adjuvant in mass ratio
For 100：5 are prepared from.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174292.4A CN106993761A (en) | 2017-03-22 | 2017-03-22 | A kind of preparation method of low salt preserved ham |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710174292.4A CN106993761A (en) | 2017-03-22 | 2017-03-22 | A kind of preparation method of low salt preserved ham |
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|---|---|
| CN106993761A true CN106993761A (en) | 2017-08-01 |
Family
ID=59431657
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| CN201710174292.4A Pending CN106993761A (en) | 2017-03-22 | 2017-03-22 | A kind of preparation method of low salt preserved ham |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104970330A (en) * | 2015-07-29 | 2015-10-14 | 仁怀市城北中学 | Spice for inhibiting mildew growth of preserved meat and method for making preserved meat |
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
| CN105767931A (en) * | 2016-03-16 | 2016-07-20 | 盐津新希望牧业有限责任公司 | Preserved meat and pickling method thereof |
-
2017
- 2017-03-22 CN CN201710174292.4A patent/CN106993761A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105309928A (en) * | 2014-06-30 | 2016-02-10 | 王训勇 | Low-salt preserved meat production method without nitrite residue |
| CN104970330A (en) * | 2015-07-29 | 2015-10-14 | 仁怀市城北中学 | Spice for inhibiting mildew growth of preserved meat and method for making preserved meat |
| CN105767931A (en) * | 2016-03-16 | 2016-07-20 | 盐津新希望牧业有限责任公司 | Preserved meat and pickling method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170635A (en) * | 2018-10-30 | 2019-01-11 | 张家界老八区农产品开发有限公司 | A kind of preparation method of low salt preserved ham |
| CN110521955A (en) * | 2019-09-21 | 2019-12-03 | 成都老城南食品有限公司 | A kind of pickle cured meat product preparation method |
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Application publication date: 20170801 |