CN107006786A - A kind of preparation method of instant spicy beef jerky - Google Patents

A kind of preparation method of instant spicy beef jerky Download PDF

Info

Publication number
CN107006786A
CN107006786A CN201710283511.2A CN201710283511A CN107006786A CN 107006786 A CN107006786 A CN 107006786A CN 201710283511 A CN201710283511 A CN 201710283511A CN 107006786 A CN107006786 A CN 107006786A
Authority
CN
China
Prior art keywords
beef
dried
slices
preparation
clod
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201710283511.2A
Other languages
Chinese (zh)
Inventor
裴陆松
吴向骏
裴晓鹏
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hao Zailai Food Co Ltd Of Anhui Province
Original Assignee
Hao Zailai Food Co Ltd Of Anhui Province
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Hao Zailai Food Co Ltd Of Anhui Province filed Critical Hao Zailai Food Co Ltd Of Anhui Province
Priority to CN201710283511.2A priority Critical patent/CN107006786A/en
Publication of CN107006786A publication Critical patent/CN107006786A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/03Drying; Subsequent reconstitution
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a kind of preparation method of instant spicy beef jerky, comprise the following steps:Fresh beef is removed into butter and grain, stripping and slicing, rinses, drain, big fire in boiling water is put into after being pickled with salt, lemon juice and boils 4~5min, pulls out, drain, rinse, outer surface applies honey, and is wrapped in together with orange leaf, pomelo peel in lotus leaf;The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pull out, take out beef clod from lotus leaf while hot, be put into slow fire in boiling water and simmer, start to simmer and black tea, purple perilla, red yeast rice, soy sauce are added in Shi Xiangshui, simmer and Boiled beef is obtained after 40~60min and is cut into slices;Dried beef slices, ginger, onion head, white granulated sugar, spices and cold water are put into 10~15min of frying in pot, continue to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out;Last drying obtains the dried beef;Spicy beef jerky lovely luster, unique flavor, the delicate fragrance prepared by the inventive method is tempting, rich in chewy texture and soft or hard suitable.

Description

A kind of preparation method of instant spicy beef jerky
Technical field
The present invention relates to dried beef field, and in particular to a kind of preparation method of instant spicy beef jerky.
Background technology
Beef is the second largest meat product of Chinese, is only second to pork, and beef is rich in abundant protein, amino acid composition Needed than pork closer to human body, body resistance against diseases can be improved, to growing and postoperative, the people of aftercare loses in supplement It is particularly suitable in terms of blood, repair tissue, severe winter food beef can warm stomach, be the good merchantable brand in the season;Beef has tonifying middle-Jiao and Qi, The effect of nourishes taste, strong muscles and bones, breath wind that reduces phlegm, saliva of quenching the thirst, it is suitable for hidden, body void of breathing hard under middle gas, soreness of bones and muscles, poor The people of blood prolonged illness and yellow dizzy people in face eats.
Beef mainly has steaming in the production process of cooked meat food is processed into, and boils, and smokes, and bakes, a variety of methods such as halogen, most often Method is boiling, but the difference of beef size and production technology of condiment composition and usage amount during boiling, The beef that output is come is variant on color and luster and taste, and production method is different, the content of the finished product beef of processing in nutritional ingredient And oxious component control aspect has in very big difference, existing dried beef production process that condiment comparison of ingredients is more, beef is eaten Mouthfeel of getting up is poor.And improving for mouthfeel then mainly changes mouthfeel by the species and proportioning of feed change, but five The elasticity of fragrant beef, the improvement of chewy texture and mouthfeel or far from being enough.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of preparation method of instant spicy beef, institute Obtained spicy beef unique flavor, rich in chewy texture and soft or hard suitable.
To realize object above, the present invention is achieved by the following technical programs:
A kind of preparation method of instant spicy beef jerky, comprises the following steps:
(1) beef is pre-processed:Fresh beef is removed into butter and grain, and is cut into 10~14cm of thickness beef clod, is rinsed After drain, pickle 16~20h with salt, lemon juice, obtain cured beef block;By this cured beef block be put into big fire in boiling water boil 4~ 5min, pulls out and drains and rinse well, beef clod outer surface is applied into one layer of honey, and be wrapped in together with orange leaf, pomelo peel In lotus leaf;
(2) boiling:The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pulls out, is taken while hot from lotus leaf Go out beef clod, put it into slow fire in boiling water and simmer, start to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, boil in a covered pot over a slow fire Boil and Boiled beef is obtained after 40~60min;
(3) cut into slices:Boiled beef is cut into dried beef slices, it is standby;
(4) juice is received in frying:By dried beef slices, ginger, onion head, white granulated sugar, spices and cold water be put into frying 10 in pot~ 15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out;
(5) dry:Dried beef slices after frying is dried into 3~5h in drying room, drying room temperature is 45~55 DEG C, dried beef slices Moisture is 16~18%.
Preferably, the weight of every piece of beef clod is 0.6~0.8kg in the step (1), beef clod and salt, lemon juice Mass ratio is 70:2:0.5, temperature is pickled for~5~0 DEG C.
Preferably, in the step (1), pomelo peel is shaddock Pisi or pomelo peel fourth, beef clod and orange leaf, pomelo peel Mass ratio be 100:1~3:1~4.
Preferably, in the step (2), the water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100:0.3~ 0.5:0.3~0.5:3~5:0.05~0.1.
Preferably, in the step (4), dried beef slices, ginger, onion head, white granulated sugar, the mass ratio of spices and cold water are 100: 2~3:2~3:4~6:1.5~2.5:4~6.
Preferably, the onion head is onion head small pieces.
Preferably, in the step (4), the spices is that cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower are pressed Mass ratio 1:2~3:0.5~1:1~3:0.2~0.4:0.02~0.06 mixes.
Beneficial effects of the present invention:
When the present invention prepares spicy beef jerky, dried beef slices is switched to suitable depth, first beef clod salt and lemon juice salted down System, wherein lemon juice can remove fishy smell, increase delicate flavour, soften meat, while making to carry pure and fresh lemonene in beef.Will be through salting down Offscum is removed after beef clod high heat decoction after system, it is wrapped in lotus leaf together with orange leaf, pomelo peel and is placed in food steamer Steam, can pin and be soaked outside the amino acid in beef, keep meat flavour delicious, and improve the chewy texture of beef, while ox after this treatment Meat not only can deodorization completely, while having made on beef band the delicate fragrance of lotus leaf, orange leaf and pomelo peel, by steamed beef while hot It is put into slow fire in boiling water to simmer, simmering beef, rear mouthfeel is finer and smoother, and beef can be made by adding black tea, purple perilla, red yeast rice, soy sauce Attractive color, while enriching the level of beef taste again.During juice is received in frying, each dispensing of reasonable disposition, then drying After can obtain that lovely luster, unique flavor, delicate fragrance are tempting, rich in chewy texture and soft or hard suitable spicy beef jerky.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention, Technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is the present invention one Divide embodiment, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making The every other embodiment obtained under the premise of creative work, belongs to the scope of protection of the invention.
Embodiment 1:
A kind of preparation method of instant spicy beef jerky, comprises the following steps:
(1) beef is pre-processed:Fresh beef is removed into butter and grain, and is cut into 10~12cm of thickness beef clod, every piece The weight of beef clod is 0.6~0.7kg, is drained after flushing, 18h is pickled with salt, lemon juice, obtain cured beef block, wherein beef The mass ratio of block and salt, lemon juice is 70:2:0.5, temperature is pickled for -5~0 DEG C;This cured beef block is put into boiling water greatly Fire boils 4min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, shaddock Pisi It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, shaddock Pisi is 100:3:1;
(2) boiling:The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 30min, is pulled out, ox is taken out from lotus leaf while hot Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers Boiled beef is obtained after 60min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100:0.5:0.3:4:0.08;
(3) cut into slices:Boiled beef is cut into dried beef slices, it is standby;
(4) juice is received in frying:Dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water are put into frying in pot 10min, continues to heat water until not having dried beef slices, big fire boils 15min, small fire is fried slowly until sugar-free water droplet goes out;
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100:3:2:6:1.5:6; Spices is cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1:2:1:1:0.4:0.06 mixes.
(5) dry:Dried beef slices after frying is dried into 3h in drying room, drying room temperature is 50 DEG C, and the moisture of dried beef slices is 18%.
Embodiment 2:
A kind of preparation method of instant spicy beef jerky, comprises the following steps:
(1) beef is pre-processed:Fresh beef is removed into butter and grain, and is cut into 12~14cm of thickness beef clod, every piece The weight of beef clod is 0.7~0.8kg, is drained after flushing, 16h is pickled with salt, lemon juice, obtain cured beef block, wherein beef The mass ratio of block and salt, lemon juice is 70:2:0.5, temperature is pickled for -5~0 DEG C;This cured beef block is put into boiling water greatly Fire boils 5min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, pomelo peel fourth It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, pomelo peel fourth is 100:1:3;
(2) boiling:The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 40min, is pulled out, ox is taken out from lotus leaf while hot Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers Boiled beef is obtained after 50min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100:0.3:0.4:5:0.05;
(3) cut into slices:Boiled beef is cut into dried beef slices, it is standby;
(4) juice is received in frying:By dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water be put into frying 10 in pot~ 15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out;
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100:2:2:6:2:5;It is fragrant Expect for cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1:3:1:1:0.4:0.04 mixes.
(5) dry:Dried beef slices after frying is dried into 5h in drying room, drying room temperature is 45 DEG C, and the moisture of dried beef slices is 17%.
Embodiment 3:
A kind of preparation method of instant spicy beef jerky, comprises the following steps:
(1) beef is pre-processed:Fresh beef is removed into butter and grain, and is cut into 11~13cm of thickness beef clod, every piece The weight of beef clod is 0.6~0.7kg, is drained after flushing, 20h is pickled with salt, lemon juice, obtain cured beef block, wherein beef The mass ratio of block and salt, lemon juice is 70:2:0.5, temperature is pickled for -5~0 DEG C;This cured beef block is put into boiling water greatly Fire boils 4min, pulls out and drains and rinse well, and beef clod outer surface is applied into one layer of honey, and together with orange leaf, shaddock Pisi It is wrapped in lotus leaf, the mass ratio of beef clod and orange leaf, shaddock Pisi is 100:2:4;
(2) boiling:The beef clod for being enclosed with lotus leaf is placed in food steamer and steams 45min, is pulled out, ox is taken out from lotus leaf while hot Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers Boiled beef is obtained after 40min, its reclaimed water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce are 100:0.4:0.5:3:0.1;
(3) cut into slices:Boiled beef is cut into dried beef slices, it is standby;
(4) juice is received in frying:By dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water be put into frying 10 in pot~ 15min, continues to heat water until not having dried beef slices, big fire boils 10~15min, small fire is fried slowly until sugar-free water droplet goes out;
Wherein the mass ratio of dried beef slices, ginger, onion head small pieces, white granulated sugar, spices and cold water is 100:2:3:4:2.5:4; Spices is cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1:3:0.5:3:0.2:0.02 mixes.
(5) dry:Dried beef slices after frying is dried into 4h in drying room, drying room temperature is 55 DEG C, and the moisture of dried beef slices is 16%.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations;Although with reference to the foregoing embodiments The present invention is described in detail, it will be understood by those within the art that:It still can be to foregoing each implementation Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic;And these modification or Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.

Claims (7)

1. a kind of preparation method of instant spicy beef jerky, it is characterised in that comprise the following steps:
(1) beef is pre-processed:Fresh beef is removed into butter and grain, and is cut into 10~14cm of thickness beef clod, is dripped after flushing It is dry, 16~20h is pickled with salt, lemon juice, cured beef block is obtained;This cured beef block is put into big fire in boiling water and boils 4~5min, Pull out and drain and rinse well, beef clod outer surface is applied into one layer of honey, and lotus leaf is wrapped in together with orange leaf, pomelo peel In;
(2) boiling:The beef clod for being enclosed with lotus leaf is placed on 30~45min of steaming in food steamer, pulls out, takes out ox from lotus leaf while hot Cube meat, puts it into slow fire in boiling water and simmers, and starts to simmer addition black tea, purple perilla, red yeast rice, soy sauce in Shi Xiangshui, simmers 40 Boiled beef is obtained after~60min;
(3) cut into slices:Boiled beef is cut into dried beef slices, it is standby;
(4) juice is received in frying:Dried beef slices, ginger, onion head, white granulated sugar, spices and cold water are put into 10~15min of frying in pot, after Continuous heating water was not until had dried beef slices, and big fire boils 10~15min, and small fire is fried slowly until sugar-free water droplet goes out;
(5) dry:Dried beef slices after frying is dried into 3~5h in drying room, drying room temperature is 45~55 DEG C, the moisture of dried beef slices For 16~18%.
2. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that:It is every in the step (1) The weight of block beef clod is 0.6~0.8kg, and beef clod and salt, the mass ratio of lemon juice are 70:2:0.5, pickle temperature for -5~ 0℃。
3. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that:In the step (1), shaddock Sub- skin is shaddock Pisi or pomelo peel fourth, and beef clod and orange leaf, the mass ratio of pomelo peel are 100:1~3:1~4.
4. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that:In the step (2), institute It is 100 to state water, black tea, purple perilla, red yeast rice, the mass ratio of soy sauce:0.3~0.5:0.3~0.5:3~5:0.05~0.1.
5. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that:In the step (4), ox Sliced meat, ginger, onion head, white granulated sugar, the mass ratio of spices and cold water are 100:2~3:2~3:4~6:1.5~2.5:4~6.
6. the preparation method of instant spicy beef jerky according to claim 5, it is characterised in that:The onion head is that onion head is broken Fourth.
7. the preparation method of instant spicy beef jerky according to claim 1, it is characterised in that:In the step (4), institute Spices is stated for cassia bark, fennel seeds, pepper, tsaoko, cumin, dried jasmine flower in mass ratio 1:2~3:0.5~1:1~3:0.2~ 0.4:0.02~0.06 mixes.
CN201710283511.2A 2017-04-26 2017-04-26 A kind of preparation method of instant spicy beef jerky Pending CN107006786A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710283511.2A CN107006786A (en) 2017-04-26 2017-04-26 A kind of preparation method of instant spicy beef jerky

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710283511.2A CN107006786A (en) 2017-04-26 2017-04-26 A kind of preparation method of instant spicy beef jerky

Publications (1)

Publication Number Publication Date
CN107006786A true CN107006786A (en) 2017-08-04

Family

ID=59447706

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710283511.2A Pending CN107006786A (en) 2017-04-26 2017-04-26 A kind of preparation method of instant spicy beef jerky

Country Status (1)

Country Link
CN (1) CN107006786A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107439699A (en) * 2017-08-24 2017-12-08 安徽悠咔食品有限公司 A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste
CN107853599A (en) * 2017-11-14 2018-03-30 蒙玉洁 The method of spicy dried beef processing
CN107997033A (en) * 2018-01-06 2018-05-08 山东嘉利丰食品有限公司 Instant soybean dried beef and preparation method thereof
CN108112892A (en) * 2017-12-15 2018-06-05 卿小艳 A kind of processing method of shaddock ped beef
CN112931843A (en) * 2021-03-09 2021-06-11 北京顺鑫农业股份有限公司创新食品分公司 Fruit and vegetable mixed flavor ham sauce and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222314A (en) * 1998-01-07 1999-07-14 童更生 Roasted beef and its preparation
CN103005480A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN103504321A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spiced beef jerky
CN105360809A (en) * 2014-09-02 2016-03-02 贵州梵净山生态农业股份有限公司 Preparation method of dried beef facilitating digestion
CN105533463A (en) * 2015-12-10 2016-05-04 温州雏鹰科技有限公司 Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky
CN106071902A (en) * 2016-06-11 2016-11-09 浙江麦尚食品有限公司 A kind of spicy beef and processing method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1222314A (en) * 1998-01-07 1999-07-14 童更生 Roasted beef and its preparation
CN103005480A (en) * 2012-12-03 2013-04-03 安徽光正食品有限公司 Method for processing marinated beef with bean fragrance and marinated beef with bean fragrance
CN103504321A (en) * 2013-09-23 2014-01-15 胡海山 Manufacturing method of spiced beef jerky
CN105360809A (en) * 2014-09-02 2016-03-02 贵州梵净山生态农业股份有限公司 Preparation method of dried beef facilitating digestion
CN105533463A (en) * 2015-12-10 2016-05-04 温州雏鹰科技有限公司 Red yeast rice flavored beef jerky with tea fragrance and preparation method of red yeast rice flavored beef jerky
CN106071902A (en) * 2016-06-11 2016-11-09 浙江麦尚食品有限公司 A kind of spicy beef and processing method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
冯玉珠: "《烹调工艺学》", 31 March 2006, 北京:轻工业出版社 *
张素宁: "《一碗好沙拉》", 31 December 2009, 海口:南海出版公司 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107439699A (en) * 2017-08-24 2017-12-08 安徽悠咔食品有限公司 A kind of preparation method of the peppery bar of Sautéed Beef with Lemon taste
CN107853599A (en) * 2017-11-14 2018-03-30 蒙玉洁 The method of spicy dried beef processing
CN108112892A (en) * 2017-12-15 2018-06-05 卿小艳 A kind of processing method of shaddock ped beef
CN107997033A (en) * 2018-01-06 2018-05-08 山东嘉利丰食品有限公司 Instant soybean dried beef and preparation method thereof
CN112931843A (en) * 2021-03-09 2021-06-11 北京顺鑫农业股份有限公司创新食品分公司 Fruit and vegetable mixed flavor ham sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103445220B (en) Processing technique of multi-flavor roasted eel slice
CN107006786A (en) A kind of preparation method of instant spicy beef jerky
CN103584030B (en) Method for producing garlic pickled instant food
KR101119227B1 (en) A beef jerky using environment-friendly beef cattle and it's method
CN100508791C (en) Beer roasting duck and producing method thereof
CN104397730B (en) The preparation method of golden hair sliced beef
CN103493961A (en) Method for manufacturing dried coprinus comatus
CN104432140B (en) The preparation method of hand-torn stewed beef bar
CN105495476A (en) Pickling method of delicious dried white radishes
CN105166296A (en) Instant bamboo shoot slices and preparation method thereof
CN107518304A (en) A kind of hollow plum juice spicy beef jerky and preparation method thereof
CN106561960A (en) Preparation method for sugar-processed ginger slice
CN105918900A (en) Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof
KR101185364B1 (en) A method for preparing crust of seaweed fulvescens and rice, and the crust
CN106473006A (en) A kind of manufacture method of dried mutton
CN106174061A (en) A kind of rose beauty skin care dried beef and preparation method thereof
CN106307135A (en) Marinated pork and making method thereof
KR101518412B1 (en) The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof
KR101182147B1 (en) Smoking of duck meat Wisdom oriental medicine and that of manufacturing method
CN108936332A (en) A kind of stew in soy sauce trotter and preparation method thereof
CN100444751C (en) Process for making vinous flavour fish jerky
CN106174059A (en) A kind of Tremella nourishing YIN and moistening the lung dried beef and preparation method thereof
CN106261824A (en) A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof
CN106261882A (en) A kind of stew in soy sauce duck meat and preparation method thereof
CN105942470A (en) Abalone sauce and preparation method thereof

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20170804

RJ01 Rejection of invention patent application after publication