CN107125608A - A kind of spicy beef can and preparation method thereof - Google Patents
A kind of spicy beef can and preparation method thereof Download PDFInfo
- Publication number
- CN107125608A CN107125608A CN201710431587.5A CN201710431587A CN107125608A CN 107125608 A CN107125608 A CN 107125608A CN 201710431587 A CN201710431587 A CN 201710431587A CN 107125608 A CN107125608 A CN 107125608A
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- beef
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- spicy
- ginger
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- 235000015278 beef Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 19
- 235000008397 ginger Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 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 abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 7
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 235000013547 stew Nutrition 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 7
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 239000008157 edible vegetable oil Substances 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 12
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 230000032258 transport Effects 0.000 description 2
- 241001674044 Blattodea Species 0.000 description 1
- 208000000059 Dyspnea Diseases 0.000 description 1
- 206010013975 Dyspnoeas Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000002035 prolonged effect 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 effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 208000013220 shortness of breath Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000011800 void material Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of spicy beef can, it is made up of following raw material:Beef 100 150, capsicum 58, fresh ginger 5 10, sesame oil 46, garlic granule 23, Chinese prickly ash 25, anise 23, fennel 12, spiceleaf 12, dried orange peel 12, white granulated sugar 12, the 58, edible salt 23 that makes soy sauce, monosodium glutamate 12, lemon juice 23, appropriate amount of water.The preparation method of spicy beef can of the present invention includes:（1）Beef pretreatment,（2）Squeezing ginger juice,（3）Pickle,（4）Dry stir-frying,（5）Tune soup,（6）Stew,（7）Tinning, sterilization.Using the fresh and tender agreeable to the taste, aromatic flavour of spicy beef can made from the technical scheme that provides of the present invention, the use without excessive additive will not cause damage to health, and not add in manufacturing process edible oil, and Low grease more meets the taste of modern.
Description
Technical field
The invention belongs to food and its technology field, more particularly, to a kind of spicy beef can and its making side
Method.
Background technology
Beef, is one of meat product, and the Chinese consumption figure of beef per capita is only second to pork.Beef protein content is high,
And fat content is low, delicious flavour enjoys the laudatory title of " favourite son in meat ".Containing abundant protein in beef, amino acid composition
Than pork closer to human body need, body resistance against diseases can be improved, to grow and Post operation, aftercare people supplement
Lose blood with it is particularly suitable in terms of repair tissue.Severe winter eats beef, has warm stomach effect, is severe winter good merchantable brand.The traditional Chinese medical science thinks：Ox
Meat has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst.Suitable for the sinking of qi of middle-jiao, shortness of breath body
The people of void, soreness of bones and muscles and anaemia prolonged illness and yellow dizzy people in face eats.
Spicy beef is one of deep-processed food of beef, and flavouring is based on sesame oil and chilli oil, with its unique fragrance
It is very popular, so with preferable market.But due to needing substantial amounts of oil in existing process, during storage
Need to be immersed in oil, this just brings many troubles to storage and transport, oil leak is such as produced, so as to cause cockroach and ant
Deng influence product quality, while the health to consumer also result in infringement.So, it is badly in need of the processing technology to spicy beef
It is improved there is provided while delicious food, does not affect the appearance again with packaging, so as to meets the demand of people.
The content of the invention
To solve the above problems, the present invention is intended to provide a kind of spicy beef can and preparation method thereof, making it is spicy
Beef oil content is few, and fresh and tender agreeable to the taste, aromatic flavour.
Technical scheme is as follows：
A kind of spicy beef can, is made up of following raw material:
Beef 100-150, capsicum 5-8, fresh ginger 5-10, sesame oil 4-6, garlic granule 2-3, Chinese prickly ash 2-5, anise 2-3, fennel 1-2, spiceleaf
1-2, dried orange peel 1-2, white granulated sugar 1-2, the 5-8 that makes soy sauce, edible salt 2-3, monosodium glutamate 1-2, lemon juice 2-3, appropriate amount of water.
The preparation method of above-described spicy beef can, comprises the following steps：
（1）Beef is pre-processed:Beef is rinsed, removes surface contaminants, is cut into small pieces, is immersed in clear water 20-30 minutes, to go
Except the crimson blood impurity in meat, pull out standby；
（2）Squeeze ginger juice:Clean fresh ginger is smashed to pieces, squeezed the juice, then filters standby；
（3）Pickle:The ginger juice squeezed is put into beef, stirred, every piece of beef upper surface is all uniformly stained with ginger juice,
Static 50-70min under normal temperature；
（4）Dry stir-frying:The beef pickled is put into hot dry pot and carries out dry stir-frying, beef surface takes the dish out of the pot when golden yellow；
（5）Adjust soup:Beef is put into pot, appropriate warm water is added, capsicum, Chinese prickly ash, anise, spiceleaf, fennel, dried orange peel is put into yarn
In the pocket that cloth is made, be then placed in pot, continue in pot add white granulated sugar, make soy sauce, monosodium glutamate, edible salt, lemon juice,
Garlic granule；
（6）Stew:A. big fire is stewed:After water is opened, lift uncapping and open the stewed 15-25min of pot, temperature control is more than 95 DEG C；B. it is literary
Fire is stewed:Cover pot cover and stew 3-4h, temperature control is at 70-80 DEG C；C. system is boiled in a covered pot over a slow fire：Slow fire is put into sesame oil and closes fire after stewing, no
Lid is raised, continues to boil in a covered pot over a slow fire 40-50min processed；
（7）Tinning, sterilization:By the spicy beef tinning made and sterilization processing.
By the technological means, the advantageous effects that the present invention is obtained are:1. the beef of the present invention is pickled using ginger juice,
Not only make the fresh and tender agreeable to the taste, aromatic flavour of beef, and the acid without ginger；2. the present invention is stored using filling form,
It is easy to store and transports, eats also very convenient；3. the present invention is in addition to adding a small amount of monosodium glutamate, without any chemical addition agent, anti-corrosion
The use of agent, will not cause damage to health, and not add in manufacturing process edible oil, and Low grease more meets the modern times
The taste of people.
Embodiment
The principle and feature of the present invention are described below in conjunction with example, example is served only for explaining invention, not
For limiting the scope of the present invention.
The invention provides a kind of spicy beef can, it is made up of following raw material:
Beef 100-150, capsicum 5-8, fresh ginger 5-10, sesame oil 4-6, garlic granule 2-3, Chinese prickly ash 2-5, anise 2-3, fennel 1-2, spiceleaf
1-2, dried orange peel 1-2, white granulated sugar 1-2, the 5-8 that makes soy sauce, edible salt 2-3, monosodium glutamate 1-2, lemon juice 2-3, appropriate amount of water.
The preparation method of above-described spicy beef can, comprises the following steps：
（1）Beef is pre-processed:Beef is rinsed, removes surface contaminants, is cut into small pieces, is immersed in clear water 20-30 minutes, to go
Except the crimson blood impurity in meat, pull out standby；
（2）Squeeze ginger juice:Clean fresh ginger is smashed to pieces, squeezed the juice, then filters standby；
（3）Pickle:The ginger juice squeezed is put into beef, stirred, every piece of beef upper surface is all uniformly stained with ginger juice,
Static 50-70min under normal temperature；
（4）Dry stir-frying:The beef pickled is put into hot dry pot and carries out dry stir-frying, beef surface takes the dish out of the pot when golden yellow；
（5）Adjust soup:Beef is put into pot, appropriate warm water is added, capsicum, Chinese prickly ash, anise, spiceleaf, fennel, dried orange peel is put into yarn
In the pocket that cloth is made, be then placed in pot, continue in pot add white granulated sugar, make soy sauce, monosodium glutamate, edible salt, lemon juice,
Garlic granule；
（6）Stew:A. big fire is stewed:After water is opened, lift uncapping and open the stewed 15-25min of pot, temperature control is more than 95 DEG C；B. it is literary
Fire is stewed:Cover pot cover and stew 3-4h, temperature control is at 70-80 DEG C；C. system is boiled in a covered pot over a slow fire：Slow fire is put into sesame oil and closes fire after stewing, no
Lid is raised, continues to boil in a covered pot over a slow fire 40-50min processed；
（7）Tinning, sterilization:By the spicy beef tinning made and sterilization processing.
The lid that opened a tin when edible heat, also can be instant, can noodles served with soy sauce, sesame butter, etc., mix meal etc..
Protection scope of the present invention is not limited to the technical scheme disclosed in embodiment, every skill according to the present invention
Any modification, equivalent substitution and improvements that art is substantially made to above example etc., each fall within protection scope of the present invention.
Claims (2)
1. a kind of spicy beef can, it is characterised in that be made up of following raw material:
Beef 100-150, capsicum 5-8, fresh ginger 5-10, sesame oil 4-6, garlic granule 2-3, Chinese prickly ash 2-5, anise 2-3, fennel 1-2, spiceleaf
1-2, dried orange peel 1-2, white granulated sugar 1-2, the 5-8 that makes soy sauce, edible salt 2-3, monosodium glutamate 1-2, lemon juice 2-3, appropriate amount of water.
2. a kind of preparation method of spicy beef can as claimed in claim 1, it is characterised in that comprise the following steps：
（1）Beef is pre-processed:Beef is rinsed, removes surface contaminants, is cut into small pieces, is immersed in clear water 20-30 minutes, to go
Except the crimson blood impurity in meat, pull out standby；
（2）Squeeze ginger juice:Clean fresh ginger is smashed to pieces, squeezed the juice, then filters standby；
（3）Pickle:The ginger juice squeezed is put into beef, stirred, every piece of beef upper surface is all uniformly stained with ginger juice,
Static 50-70min under normal temperature；
（4）Dry stir-frying:The beef pickled is put into hot dry pot and carries out dry stir-frying, beef surface takes the dish out of the pot when golden yellow；
（5）Adjust soup:Beef is put into pot, appropriate warm water is added, capsicum, Chinese prickly ash, anise, spiceleaf, fennel, dried orange peel is put into yarn
In the pocket that cloth is made, be then placed in pot, continue in pot add white granulated sugar, make soy sauce, monosodium glutamate, edible salt, lemon juice,
Garlic granule；
（6）Stew:A. big fire is stewed:After water is opened, lift uncapping and open the stewed 15-25min of pot, temperature control is more than 95 DEG C；B. it is literary
Fire is stewed:Cover pot cover and stew 3-4h, temperature control is at 70-80 DEG C；C. system is boiled in a covered pot over a slow fire：Slow fire is put into sesame oil and closes fire after stewing, no
Lid is raised, continues to boil in a covered pot over a slow fire 40-50min processed；
（7）Tinning, sterilization:By the spicy beef tinning made and sterilization processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431587.5A CN107125608A (en) | 2017-06-09 | 2017-06-09 | A kind of spicy beef can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710431587.5A CN107125608A (en) | 2017-06-09 | 2017-06-09 | A kind of spicy beef can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107125608A true CN107125608A (en) | 2017-09-05 |
Family
ID=59733919
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710431587.5A Pending CN107125608A (en) | 2017-06-09 | 2017-06-09 | A kind of spicy beef can and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107125608A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838571A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Pot-packaged beef can and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038211A (en) * | 2009-10-21 | 2011-05-04 | 董富源 | Hot and spicy sauced beef |
| CN105192733A (en) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | Spicy and hot beef food and making method thereof |
-
2017
- 2017-06-09 CN CN201710431587.5A patent/CN107125608A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038211A (en) * | 2009-10-21 | 2011-05-04 | 董富源 | Hot and spicy sauced beef |
| CN105192733A (en) * | 2015-08-26 | 2015-12-30 | 浙江舟富食品有限公司 | Spicy and hot beef food and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111838571A (en) * | 2020-08-11 | 2020-10-30 | 贵州岭岭瀚海食品有限公司 | Pot-packaged beef can and preparation method thereof |
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Application publication date: 20170905 |
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