CN107198129A - A kind of sauced meat and preparation method thereof - Google Patents
A kind of sauced meat and preparation method thereof Download PDFInfo
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- CN107198129A CN107198129A CN201710509365.0A CN201710509365A CN107198129A CN 107198129 A CN107198129 A CN 107198129A CN 201710509365 A CN201710509365 A CN 201710509365A CN 107198129 A CN107198129 A CN 107198129A
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- 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
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- 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
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- 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
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a kind of sauced meat and preparation method thereof.This method comprises the following steps：（1）Fresh meat, is cleaned, and smears fish sauce, is then placed in salt solution, is pickled at room temperature 4 ~ 5 days, obtain cured meat；（2）Chinese medicine is taken, is decocted, decoction is collected；Seasoning is taken again, and high-ranking officer's feed powder is broken and is mixed with decoction；（3）Cured meat is placed in step（2）In products therefrom, 50 ~ 80min of ultrasound then proceedes to immersion 2 ~ 3 days；（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in L alanine and ascorbic acid, 5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, take out, then honey and vegetable oil is smeared successively pickling meat surface, toasts 5 ~ 10min, produce sauced meat.The sauced meat that the inventive method is prepared, is practically free of nitrite, and cholesterol is also significantly less than similar sauced meat, reduces edible risk.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of sauced meat and preparation method thereof.
Background technology
Sauced meat is that the class air-dried after pork is pickled with pungent and fragrant flavorings pickles class raw meat product, beautiful with color and luster
See, it is with rich flavor the characteristics of；It has long processing and edible history in China, and Suzhou spice-boiled pork just has in Northern Song Dynasty
Production, oneself has the history of five sexcentenaries so far.
But due to that can produce substantial amounts of nitrite during pickling, thus usually face that nitrite is exceeded to ask
Topic, meanwhile, sauced meat prepared by prior art, on the premise of refrigerator freezing is not put into, it is impossible to deposit the long time.
The content of the invention
For above-mentioned deficiency of the prior art, the present invention provides a kind of sauced meat and preparation method thereof, can effectively reduce sauce
The content of meat nitrite, the anti-corrosion of lifting sauced meat is guaranteed the quality performance.
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:1 ~ 2 fresh meat, is cleaned, and smears the fish sauce for accounting for fresh meat weight 3 ~ 5%, is then placed on concentration
In 12% ~ 15% salt solution, to pickle at room temperature 4 ~ 5 days, cured meat is obtained；
（2）Weigh the Chinese medicine for accounting for fresh meat weight 5 ~ 10%, the water for adding 2 ~ 3 times of Chinese medicine weight soaks 2 ~ 3h, then decoct 3 ~
Decoction is collected in 5h, filtering；The seasoning for accounting for fresh meat weight 10 ~ 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
The Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5 ~ 1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8
~1；
The seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1 ~ 1.5:1~1.5:0.2~0.5:1~2:0.08~0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 30 ~ 40KHz, 300 ~ 320W, 50 ~ 80min of ultrasound, then
Continue to soak 2 ~ 3 days；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, regulation solution ph is
2 ~ 3,5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, is taken out, then honey and vegetable oil is smeared successively pickling meat surface,
60 ~ 80 DEG C of 5 ~ 10min of baking, produce sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18 ~ 20:1.
Further, step（1）Middle fresh meat lean to fat ratio is 1:2, width is 5 ~ 8cm, and weight is 0.8 ~ 1kg.
Further, step（1）Middle brine strength is 15%.
Further, step（2）The middle root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:
0.8:0.6:0.8:1:1.2:0.8。
Further, step（3）Middle ultrasound condition is 40KHz, 300W.
It is further right, step（4）The mol ratio of middle ALANINE and ascorbic acid is 20:1.
Further, step（4）Acid used in middle regulation ALANINE and ascorbic acid mixed solution pH is citric acid, described
PH value is 3.
Further, step（4）Middle vegetable oil is peanut oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
The sauced meat that the above method is prepared.
Beneficial effects of the present invention are：
1st, concentration is used to be pickled for 15% salt solution to fresh meat, Chlorine in Solution sodium is diffused into fresh meat at this concentration
Speed it is most fast, lifting fresh meat in sodium chloride content, can tentatively make fresh meat that there is certain antibacterial effect；In addition, dense herein
Under degree, fresh meat microstructure is changed, and the muscle fibril in fresh meat produces lateral expansion, but muscle segment does not produce destruction,
When brine strength reaches 20% ~ 25%, the muscle segment in fresh meat is acutely destroyed, and influences the meat after pickling and mouthfeel, therefore,
Use concentration to be pickled for 15% salt solution to fresh meat, meat taste can not only be lifted, can also reach the salt content in fresh meat
Maximize, lift the anti-microbial property of fresh meat.
2nd, ALANINE and ascorbic acid can eliminate nitrite, when both are individually handled nitrite, disappear
Except rate is up to 40%, when ALANINE and ascorbic acid are using mol ratio as 20:During 1 ratio mixing, in the bar that pH value is 3
Under part, ALANINE solution and ascorbic acid solution form a kind of synergy, to the elimination factor of nitrite up to 90% with
On, the nitrite produced in sauced meat preparation process can be effectively eliminated, the edible risk of sauced meat is reduced.
3rd, ultrasonic under conditions of 300W, 40KHz, ultrasonic wave can make meat more loose in mechanism, soft, can
Effectively diffusion and infiltration of the lifting Chinese medicine active component and seasoning in cured meat, can also lift the mouthfeel and tenderness of meat；
In addition, under ultrasonication, the peptide bond fracture in cured meat in protein forms substantial amounts of free amino acid, substantially reduced
Salting period, further improves and pickles effect.
4th, in Chinese medicine the root of Dahurain angelica, nutmeg, cassia bark, dried orange peel, fructus amomi is respectively provided with the effect such as warm taste, the qi-regulating that helps digestion, meanwhile,
The nutrient composition content in sauced meat can be also lifted, strengthens the nutritive value of sauced meat；And perilla leaf can not only lift sauced meat fragrance, also
Effect with bactericidal, effectively can prevent sauced meat from going bad since inside, then the vegetable oil for coordinating sauced meat appearance to smear, by
Interior to outer isolation bacterium, extends the storage time of sauced meat, meanwhile, it can also lift the mouthfeel and fragrance of sauced meat.
5th, the Tea Polyphenols contained in black tea can effective cholesterol degradation, during sauced meat is prepared, be placed on red
Soaked in tea, cholesterol level in sauced meat can not only be reduced, sauced meat is carried a kind of tea perfume mouthfeel.
Embodiment
The embodiment to the present invention is described below, in order to which those skilled in the art understand this hair
It is bright, it should be apparent that the invention is not restricted to the scope of embodiment, for those skilled in the art,
As long as various change is in the spirit and scope of the present invention that appended claim is limited and is determined, these changes are aobvious and easy
See, all are using the innovation and creation of present inventive concept in the row of protection.
Embodiment 1
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:1 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 5% is accounted for, is then placed in the salt solution that concentration is 12%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 10% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 5h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 1:0.2:0.8:1:1:0.8:1.5:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1.5:1.5:0.5:2:0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 35KHz, 320W, ultrasonic 80min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 2, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 80 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18:1.
Embodiment 2
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:2 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 3% is accounted for, is then placed in the salt solution that concentration is 15%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 8% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 4h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:0.8:0.6:0.8:1:1.2:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1: 1.5:0.2:1.4:0.08；
（3）Cured meat is placed in step（2）In products therefrom, under 40KHz, 300W, ultrasonic 60min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 3, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 65 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 20:1.
Embodiment 3
A kind of preparation method of sauced meat, comprises the following steps：
（1）It is 1 to take lean to fat ratio:2 fresh meat, is cut to width for 5 ~ 8cm, and weight is 0.8 ~ 1kg strip, is cleaned, and smear
The fish sauce of fresh meat weight 3% is accounted for, is then placed in the salt solution that concentration is 12%, is pickled at room temperature 5 days, obtain cured meat；
（2）The Chinese medicine for accounting for fresh meat weight 10% is weighed, the water immersion 3h of 3 times of Chinese medicine weight is added, then decocts 4h, filter,
Collect decoction；The seasoning for accounting for fresh meat weight 10% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
Wherein, Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5:0.8:0.6:0.8:1:1.2:0.8；
Wherein, seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1: 1.5:0.2:1.4:0.08；
（3）Cured meat is placed in step（2）In products therefrom, under 38KHz, 300W, ultrasonic 60min then proceedes to immersion 3
My god；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, adjusts molten with citric acid
Liquid pH value is 2, soaks 8h, 4h is soaked in black tea water, is taken out, and then smears honey and peanut successively pickling meat surface
Oil, 60 DEG C of baking 10min, produces sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18:1.
Comparative example
Compared with Example 2, step（4）In lack immersion ALANINE and ascorbic acid mixed solution process, remaining system
Standby process is same as Example 2.
Detection
The sauced meat 20g that Example 1 ~ 3 and comparative example are prepared respectively, is smashed to pieces, under the same terms, according to national standard GB
5009.33-2010 detects its nitrite；Wherein, the gained sauced meat nitrite of embodiment 2 is almost 0, real
Apply and contain micro nitrite in example 1 and embodiment 3, and in the sauced meat that comparative example is prepared, content of nitrite surpasses
Go out national standard 30mg/kg regulation；Show, using the inventive method, effectively can remove or reduce sauced meat nitrite
Content, it is ensured that food security.
The sauced meat 20g that Example 1 ~ 3 and comparative example are prepared is distinguished again, is smashed to pieces, and under the same terms, detection is wherein
In cholesterol level, the gained sauced meat of embodiment 1 ~ 3, cholesterol level is below comparative example, wherein, with the gained sauced meat of embodiment 2
Cholesterol level is minimum, lower than cholesterol level in sauced meat obtained by comparative example by 32%.
Claims (9)
1. a kind of preparation method of sauced meat, it is characterised in that comprise the following steps：
（1）It is 1 to take lean to fat ratio:1 ~ 2 fresh meat, is cleaned, and smears the fish sauce for accounting for fresh meat weight 3 ~ 5%, is then placed on concentration
In 12% ~ 15% salt solution, to pickle at room temperature 4 ~ 5 days, cured meat is obtained；
（2）Weigh the Chinese medicine for accounting for fresh meat weight 5 ~ 10%, the water for adding 2 ~ 3 times of Chinese medicine weight soaks 2 ~ 3h, then decoct 3 ~
Decoction is collected in 5h, filtering；The seasoning for accounting for fresh meat weight 10 ~ 15% is weighed again, and high-ranking officer's feed powder is broken and is mixed with decoction；
The Chinese medicine includes the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi；Wherein, the root of Dahurain angelica, cloves, nutmeg,
Perilla leaf, cassia bark, the weight ratio of dried orange peel and fructus amomi are 0.5 ~ 1:0.2~0.8:0.5~0.8:0.5~1:0.6~1:0.8~1.5:0.8
~1；
The seasoning includes ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise；Wherein, the weight ratio of ginger, garlic, Chinese prickly ash, sugar sweet-scented osmanthus and anise
For 1 ~ 1.5:1~1.5:0.2~0.5:1~2:0.08~0.1；
（3）Cured meat is placed in step（2）In products therefrom, under 30 ~ 40KHz, 300 ~ 320W, 50 ~ 80min of ultrasound, then
Continue to soak 2 ~ 3 days；
（4）Cured meat after ultrasound is taken out, in the mixed solution for being placed in ALANINE and ascorbic acid, regulation solution ph is
2 ~ 3,5 ~ 8h is soaked, 3 ~ 4h is soaked in black tea water, is taken out, then honey and vegetable oil is smeared successively pickling meat surface,
60 ~ 80 DEG C of 5 ~ 10min of baking, produce sauced meat；Wherein, the mol ratio of ALANINE and ascorbic acid is 18 ~ 20:1.
2. the preparation method of sauced meat according to claim 1, it is characterised in that step（1）Described in fresh meat lean to fat ratio be
1:2, width is 5 ~ 8cm, and weight is 0.8 ~ 1kg.
3. the preparation method of sauced meat according to claim 1, it is characterised in that step（1）Described in brine strength be
15%。
4. the preparation method of sauced meat according to claim 1, it is characterised in that step（2）Described in Chinese medicine account for fresh meat
The 8% of weight；Wherein, the weight ratio of the root of Dahurain angelica, cloves, nutmeg, perilla leaf, cassia bark, dried orange peel and fructus amomi is 0.5:0.8:0.6:0.8:
1:1.2:0.8。
5. the preparation method of sauced meat according to claim 1, it is characterised in that step（3）Described in ultrasound condition be
40KHz、300W。
6. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）Described in ALANINE and anti-
The mol ratio of bad hematic acid is 20:1.
7. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）It is middle to adjust ALANINE and anti-
Acid used in bad hematic acid mixed solution pH is citric acid, and the pH value is 3.
8. the preparation method of sauced meat according to claim 1, it is characterised in that step（4）Described in vegetable oil be peanut
Oil, soya-bean oil, linseed oil, castor oil or rape seed oil.
9. the sauced meat that the preparation method described in any one of claim 1 ~ 8 is prepared.
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| CN201710509365.0A CN107198129A (en) | 2017-06-28 | 2017-06-28 | A kind of sauced meat and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
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| CN105639488A (en) * | 2015-12-31 | 2016-06-08 | 傅宏 | Sauced meat and manufacturing method thereof |
| CN105767761A (en) * | 2014-12-22 | 2016-07-20 | 衣晓欢 | Instant marinated sea snail meat processing method |
| CN106666460A (en) * | 2016-11-25 | 2017-05-17 | 吴江市同里酱制品厂（普通合伙） | Preparation method of sauced meat |
| CN106852460A (en) * | 2016-11-14 | 2017-06-16 | 达州市百里峡农副产品有限公司 | A kind of low nitrite preserved pork processing method for fumigating |
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2017
- 2017-06-28 CN CN201710509365.0A patent/CN107198129A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266070A (en) * | 2011-07-12 | 2011-12-07 | 重庆智延科技发展有限公司 | Low nitrite preserved pork and preparation method thereof |
| CN105767761A (en) * | 2014-12-22 | 2016-07-20 | 衣晓欢 | Instant marinated sea snail meat processing method |
| CN105639488A (en) * | 2015-12-31 | 2016-06-08 | 傅宏 | Sauced meat and manufacturing method thereof |
| CN106852460A (en) * | 2016-11-14 | 2017-06-16 | 达州市百里峡农副产品有限公司 | A kind of low nitrite preserved pork processing method for fumigating |
| CN106666460A (en) * | 2016-11-25 | 2017-05-17 | 吴江市同里酱制品厂（普通合伙） | Preparation method of sauced meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110250446A (en) * | 2019-07-24 | 2019-09-20 | 河南牧业经济学院 | A method of reducing sauce Nitrite Content of meat products determined |
| CN113115913A (en) * | 2021-05-31 | 2021-07-16 | 成都大学 | Method for making fish-flavored fermented meat |
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