CN107259306A - A kind of crisp-fried Corned beef and preparation method thereof - Google Patents
A kind of crisp-fried Corned beef and preparation method thereof Download PDFInfo
- Publication number
- CN107259306A CN107259306A CN201710642551.1A CN201710642551A CN107259306A CN 107259306 A CN107259306 A CN 107259306A CN 201710642551 A CN201710642551 A CN 201710642551A CN 107259306 A CN107259306 A CN 107259306A
- Authority
- CN
- China
- Prior art keywords
- beef
- fried
- water
- temperature
- corned
- 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
Links
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
Abstract
The present invention discloses a kind of crisp-fried Corned beef and preparation method thereof, and step is as follows：Sorting, immersion, airing, pickle, dry, water is boiled, it is fine and soft to strike, it is fried, sterilization pack.All it is low-temperature condition due to soaking and pickling, adds the fresh keeping time of beef；Due also to soaking beef together using Pu'er tea, the thorn leaf of bamboo, deodorization can be reached, color, anti-corrosion, the effect for moistening mouth is proposed, therefore, it can reduce the usage amount of salt.The beef of the present invention is wizened to be difficult to get angry.Water boils process and adds rose, and Corned beef can produce the fragrance of rose tea.Process-cycle shortens, process quantifies, and is easy to mass production.Seasoning used is less, keeps sufficient beef flavour.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of Corned beef and preparation method thereof.
Background technology
Corned beef be Southwestern China area show unique characteristics using beef as the pickled and cured meat that processes raw material, originating from the Yuan Dynasty,
Oneself has the history in more than 700 years.Corned beef meat is crisp, protein content is high, long shelf-life, instant, perfume and it is oiliness, with it
Unique local flavor is very popular.
Existing Corned beef common practice is frying, sootiness, barbecue after pickling etc., though taste is beautiful, long-term consumption ox does
Ba Rongyi gets angry, in evil case；Simultaneously in order to ensure that the Corned beef pickled is not bad, salt dosage when pickling can be increased, is processed
Corned beef content of nitrite out is excessive, and not only taste is too salty, and mouthfeel is excessively easily led compared with bavin, and nitrite intake
Carcinogenic disease；The time that existing processing technology processing Corned beef needs is long, is unsuitable for promoting, is unfavorable for batch production.Therefore, with
People to the delicious continuous pursuit with health, in the market needs a kind of not only unique flavor badly but also reduces the new of its harmful substance as far as possible
Taste Corned beef.
The content of the invention
The problem of existing for prior art, the invention provides a kind of crisp-fried Corned beef and preparation method thereof.
Its technical scheme is：
A kind of preparation method of crisp-fried Corned beef, comprises the following steps：
（1）Sorting
By weight, choose 100 parts of cadmium yellow beef, remove the peel, remove muscle, remove fat, leave pure meat, by beef be cut into 4 ~ 5cm × 10 ~
15cm bulk, is cleaned standby；1 ~ 2 part of Pu'er tea is taken, is cleaned standby；2 ~ 3 parts of the leaf of bamboo of thorn is taken, is cleaned standby；Take rose 1 ~ 3
Part, clean standby；Take 0.5 ~ 1 portion of edible salt standby；
（2）Immersion
By step（1）Ready Pu'er tea, thorn leaf of bamboo blending water are boiled 40 ~ 55 minutes；After after soup cold filtration and fresh
Carnis Bovis seu Bubali is poured into container together, and soup there was not beef surface, and container closure is soaked into 6 in the environment of temperature is 5 DEG C ~ 15 DEG C
~ 8 hours；
（3）Airing
By step（2）Soaked beef takes out, and is placed on airing on dustpan and drains away the water for 4 ~ 6 hours；
（4）Pickle
By step（3）The beef drained away the water is put into pickle cylinder and be equipped with edible salt and is well mixed, and is 5 DEG C ~ 8 DEG C of environment in temperature
Under pickle 5 ~ 6 hours；
（5）Drying
By step（4）The beef pickled is with being hooked on the peg of drying room, and control drying room temperature is at 60 DEG C ~ 70 DEG C, with hot blast
Beef is toasted 18 ~ 24 hours；
（6）Water is boiled
By step（5）Beef after drying is put into iron pan, is added suitable quantity of water and ready rose, is boiled 40 ~ 60 minutes, temperature
Degree control is at 95 DEG C ~ 100 DEG C；
（7）Strike young pilose antler
Take out step（6）The well-done beef of water, treats that beef temperature drops to 50 DEG C -55 DEG C, keeps this temperature, be put into and strike fine and soft machine
In, control pressure is 0.2 ~ 0.5MPa, is pressed into 0.3 ~ 0.5cm of thickness；
（8）It is fried
By step（7）Strike fine and soft good beef be put into it is fried in the plant oil cauldron that temperature is 180 DEG C ~ 220 DEG C, make beef reach it is fragrant,
Shortcake is Corned beef；
（9）Sterilization pack
By step（8）Fried good Corned beef is sterilized with ultraviolet sterilizing lamp, quantitative vacuum packaging after cooling.
If the temperature pickled is less than 5 DEG C, bacterium loses activity in beef in immersion process, and bacterium, which loses activity, to lead to
Cross immersion to kill bacterium, the temperature rise of post-production, bacterium continues to breed, and influences the quality of beef；Temperature is higher than 15 DEG C,
Can not long period of soaking, beef is apt to deteriorate.Soak time less than 6h, Pu'er tea and pierce the taste and the property of medicine of the leaf of bamboo can not be with ox
The fragrance of meat is merged completely；Soak time can cover the fragrance of beef more than 8h, the taste of Pu'er tea and the thorn leaf of bamboo,
Influence post-production comes out the taste of Corned beef.
Sacred groves are rich in Tea Polyphenols, and Tea Polyphenols is the general name of aldehydes matter and its derivative in tealeaves, is not thing
Matter, therefore often claim Polyphenols.Past Tea Polyphenols is also referred to as tea tannin, tea tannin.Content of the Tea Polyphenols in tealeaves is because of kind
It is different, typically 15% ~ 33%.Large leaf is higher than leaflet kind.Pu'er tea is the Typical Representative in daye tea.Tea in Pu'er tea
Polyphenol can be used for food fresh keeping anti-corrosion, have no toxic side effect, edible safety.Tealeaves can preserve longer time and never degenerate, this
It is effect that other plant blades are not reached.Tea Polyphenols is participated in food, can be extended storage period, be prevented food from fading,
Improve cellulose stability, effectively the protection various nutritions of food.Tealeaves has good damage-retardation effect of guaranteeing the quality, especially right
Heat-resisting brood cell bacterium etc. has significant suppression and killing action in can based food, and has elimination stink, fishy smell, anti-oxidation
The effect of discoloration.
Pierce the leaf that the leaf of bamboo is the simple bamboo of grass car, whole year can adopt, with adopt with.Pierce the leaf of bamboo sweet, cool in nature, heat-clearing profit
Urine, hemostasis.Children's wind-heat cold, hyperpyrexia, urinary tract infections, nosebleed epistaxis can be treated.
Rose main component is citronellol, Geraniol, nerol, Eugenol, benzyl carbinol etc..Rose has reason
Gas solution is strongly fragrant, the effect of promoting blood circulation scattered silt and menstruction regulating and pain relieving.In addition, the property of medicine of rose is as mild as a dove, it is capable of the conscience blood of the foster people of temperature
Arteries and veins, relax hair strongly fragrant gas in vivo, play it is calm, pacify, antidepressant effect.
In order that Corned beef is difficult to allow people to get angry, add the thorn leaf of bamboo in the present invention, the thorn leaf of bamboo is cool in nature, reducing fever and causing diuresis can
To cause Corned beef to be difficult to allow people to get angry；Simultaneously as tealeaves has a little bitter taste, the sweet taste of the thorn leaf of bamboo can neutralize the hardship of tealeaves
Taste.Pu'er tea, the thorn leaf of bamboo and beef soak together, can reach deodorization, propose color, anti-corrosion, the effect for moistening mouth；Water boils process addition
Rose can make beef carry Rose Essentielle while carrying tea perfume.
Beneficial effects of the present invention：
（1）All it is low-temperature condition due to soaking and pickling, adds the fresh keeping time of beef；Due also to using Pu'er tea, thorn bamboo
Leaf soaks beef together, can reach deodorization, propose color, anti-corrosion, the effect for moistening mouth, therefore, it can reduce the usage amount of salt；
（2）The beef of the present invention is wizened to be difficult to get angry；
（3）Water boils process and adds rose, and Corned beef can produce the fragrance of rose tea；
（4）Process-cycle shortens, process quantifies, and is easy to mass production；
（5）Seasoning used is less, keeps sufficient beef flavour.
Embodiment
Embodiment 1
A kind of preparation method of crisp-fried Corned beef, comprises the following steps：
（1）Sorting
By weight, choose 100 parts of cadmium yellow beef, remove the peel, remove muscle, remove fat, leave pure meat, by beef be cut into 4 ~ 5cm × 10 ~
15cm bulk, is cleaned standby；1 part of Pu'er tea is taken, is cleaned standby；2 parts of the leaf of bamboo of thorn is taken, is cleaned standby；1 part of rose is taken, is washed
It is net standby；Take 0.5 portion of edible salt standby；
（2）Immersion
By step（1）Ready Pu'er tea, thorn leaf of bamboo blending water are boiled 40 minutes；After after soup cold filtration and cadmium yellow ox
Meat is poured into container together, and soup there was not beef surface, and container closure is soaked 6 hours in the environment of temperature is 5 DEG C；
（3）Airing
By step（2）Soaked beef takes out, and is placed on airing on dustpan and drains away the water for 4 hours；
（4）Pickle
By step（3）The beef drained away the water be put into pickle cylinder be equipped with edible salt be well mixed, temperature be 5 DEG C in the environment of salt down
System 5 hours；
（5）Drying
By step（4）The beef pickled is with being hooked on the peg of drying room, and control drying room temperature is at 60 DEG C, with hot blast by beef
Baking 18 hours；
（6）Water is boiled
By step（5）Beef after drying is put into iron pan, is added suitable quantity of water and ready rose, is boiled 40 minutes, temperature
Control is at 95 DEG C；
（7）Strike young pilose antler
Take out step（6）The well-done beef of water, treats that beef temperature drops to 50 DEG C, keeps this temperature, be put into and strike in fine and soft machine, control
Pressure is 0.2, is pressed into thickness 0.3；
（8）It is fried
By step（7）Strike fine and soft good beef and be put into fried in the plant oil cauldron that temperature is 180 DEG C, beef is reached that fragrant, shortcake is
Corned beef；
（9）Sterilization pack
By step（8）Fried good Corned beef is sterilized with ultraviolet sterilizing lamp, quantitative vacuum packaging after cooling.
Embodiment 2
A kind of preparation method of crisp-fried Corned beef, comprises the following steps：
（1）Sorting
By weight, choose 100 parts of cadmium yellow beef, remove the peel, remove muscle, remove fat, leave pure meat, by beef be cut into 4 ~ 5cm × 10 ~
15cm bulk, is cleaned standby；2 parts of Pu'er tea is taken, is cleaned standby；3 parts of the leaf of bamboo of thorn is taken, is cleaned standby；3 parts of rose is taken, is washed
It is net standby；Take 1 portion of edible salt standby；
（2）Immersion
By step（1）Ready Pu'er tea, thorn leaf of bamboo blending water are boiled 55 minutes；After after soup cold filtration and cadmium yellow ox
Meat is poured into container together, and soup there was not beef surface, and container closure is soaked 6 ~ 8 hours in the environment of temperature is 15 DEG C；
（3）Airing
By step（2）Soaked beef takes out, and is placed on airing on dustpan and drains away the water for 4 ~ 6 hours；
（4）Pickle
By step（3）The beef drained away the water be put into pickle cylinder be equipped with edible salt be well mixed, temperature be 8 DEG C in the environment of salt down
System 5 ~ 6 hours；
（5）Drying
By step（4）The beef pickled is with being hooked on the peg of drying room, and control drying room temperature is at 70 DEG C, with hot blast by beef
Baking 18 ~ 24 hours；
（6）Water is boiled
By step（5）Beef after drying is put into iron pan, is added suitable quantity of water and ready rose, is boiled 60 minutes, temperature
Control is at 100 DEG C；
（7）Strike young pilose antler
Take out step（6）The well-done beef of water, treats that beef temperature drops to 55 DEG C, keeps this temperature, be put into and strike in fine and soft machine, control
Pressure is 0.5MPa, is pressed into thickness 0.5cm；
（8）It is fried
By step（7）Strike fine and soft good beef and be put into fried in the plant oil cauldron that temperature is 220 DEG C, beef is reached that fragrant, shortcake is
Corned beef；
（9）Sterilization pack
By step（8）Fried good Corned beef is sterilized with ultraviolet sterilizing lamp, quantitative vacuum packaging after cooling.
Claims (2)
1. a kind of preparation method of crisp-fried Corned beef, comprises the following steps：
（1）Sorting
By weight, choose 100 parts of cadmium yellow beef, remove the peel, remove muscle, remove fat, leave pure meat, by beef be cut into 4 ~ 5cm × 10 ~
15cm bulk, is cleaned standby；1 ~ 2 part of Pu'er tea is taken, is cleaned standby；2 ~ 3 parts of the leaf of bamboo of thorn is taken, is cleaned standby；Take rose 1 ~ 3
Part, clean standby；Take 0.5 ~ 1 portion of edible salt standby；
（2）Immersion
By step（1）Ready Pu'er tea, thorn leaf of bamboo blending water are boiled 40 ~ 55 minutes；After after soup cold filtration and fresh
Carnis Bovis seu Bubali is poured into container together, and soup there was not beef surface, and container closure is soaked into 6 in the environment of temperature is 5 DEG C ~ 15 DEG C
~ 8 hours；
（3）Airing
By step（2）Soaked beef takes out, and is placed on airing on dustpan and drains away the water for 4 ~ 6 hours；
（4）Pickle
By step（3）The beef drained away the water is put into pickle cylinder and be equipped with edible salt and is well mixed, and is 5 DEG C ~ 8 DEG C of environment in temperature
Under pickle 5 ~ 6 hours；
Drying
By step（4）The beef pickled is with being hooked on the peg of drying room, and control drying room temperature is at 60 DEG C ~ 70 DEG C, with hot blast
Beef is toasted 18 ~ 24 hours；
Water is boiled
By step（5）Beef after drying is put into iron pan, is added suitable quantity of water and ready rose, is boiled 40 ~ 60 minutes, temperature
Degree control is at 95 DEG C ~ 100 DEG C；
Strike young pilose antler
Take out step（6）The well-done beef of water, treats that beef temperature drops to 50 DEG C -55 DEG C, keeps this temperature, be put into and strike fine and soft machine
In, control pressure is 0.2 ~ 0.5MPa, is pressed into 0.3 ~ 0.5cm of thickness；
It is fried
By step（7）Strike fine and soft good beef be put into it is fried in the plant oil cauldron that temperature is 180 DEG C ~ 220 DEG C, make beef reach it is fragrant,
Shortcake is Corned beef；
Sterilization pack
By step（8）Fried good Corned beef is sterilized with ultraviolet sterilizing lamp, quantitative vacuum packaging after cooling.
2. crisp-fried Corned beef made from a kind of preparation method of crisp-fried Corned beef according to claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642551.1A CN107259306A (en) | 2017-07-31 | 2017-07-31 | A kind of crisp-fried Corned beef and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710642551.1A CN107259306A (en) | 2017-07-31 | 2017-07-31 | A kind of crisp-fried Corned beef and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259306A true CN107259306A (en) | 2017-10-20 |
Family
ID=60076121
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710642551.1A Pending CN107259306A (en) | 2017-07-31 | 2017-07-31 | A kind of crisp-fried Corned beef and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107259306A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568610A (en) * | 2017-10-27 | 2018-01-12 | 云南农业大学 | A kind of preparation method of seven color Corned beef of Pu'er tea |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054945A1 (en) * | 2000-11-09 | 2002-05-09 | Shu-Cheng Huang | Process for producing dried meat |
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102349660A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef velvet jerky and processing method thereof |
| CN106036509A (en) * | 2016-06-25 | 2016-10-26 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea flavor cured beef |
| CN106213231A (en) * | 2016-07-28 | 2016-12-14 | 沧源佤族自治县佤山系列食品厂 | A kind of Corned beef processing technique |
| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
| CN106942617A (en) * | 2017-03-10 | 2017-07-14 | 广西乐业华东投资有限公司 | A kind of tea perfume local flavor Corned beef and preparation method thereof |
-
2017
- 2017-07-31 CN CN201710642551.1A patent/CN107259306A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20020054945A1 (en) * | 2000-11-09 | 2002-05-09 | Shu-Cheng Huang | Process for producing dried meat |
| CN102342526A (en) * | 2011-09-28 | 2012-02-08 | 朱继云 | Process for producing fragrant and crisp dry-cured beef |
| CN102349660A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef velvet jerky and processing method thereof |
| CN106036509A (en) * | 2016-06-25 | 2016-10-26 | 云南普洱磨黑八千方食品有限公司 | Manufacturing method of tea flavor cured beef |
| CN106213231A (en) * | 2016-07-28 | 2016-12-14 | 沧源佤族自治县佤山系列食品厂 | A kind of Corned beef processing technique |
| CN106343375A (en) * | 2016-11-01 | 2017-01-25 | 耿马傣之源食品加工有限责任公司 | Fried dried beef making method |
| CN106942617A (en) * | 2017-03-10 | 2017-07-14 | 广西乐业华东投资有限公司 | A kind of tea perfume local flavor Corned beef and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《家庭.生活.健康》丛书编委会: "《图解花养女人魅力一生》", 30 November 2010, 中国人口出版社 * |
| 南京中医药大学: "《中药大辞典》", 31 March 2006, 上海科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568610A (en) * | 2017-10-27 | 2018-01-12 | 云南农业大学 | A kind of preparation method of seven color Corned beef of Pu'er tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102524821B (en) | Pu'er tea gosling-making process | |
| KR101203686B1 (en) | Soy sauce with Abalone and Method for Manufacturing the Same | |
| CN102599549A (en) | Method for preparing non-fried instant freshwater fish | |
| CN106852460A (en) | A kind of low nitrite preserved pork processing method for fumigating | |
| CN109105777A (en) | A kind of can save for a long time takes instant ripe wine preserved crab and preparation method thereof | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| KR101956114B1 (en) | Method for manufacturing Skate-Short Rib Soup | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR101802181B1 (en) | Method for Manufacturing Ssam Containing Fried Loach | |
| CN107259306A (en) | A kind of crisp-fried Corned beef and preparation method thereof | |
| CN105831621A (en) | Method for preparing flavored salted eggs | |
| KR100499382B1 (en) | Composition for fishy smell elimination using herb medicines | |
| KR102039450B1 (en) | Processing method for marine products | |
| KR101728697B1 (en) | Method for manufacturing soup of crucian and chicken and soup of crucian and chicken | |
| CN106923247A (en) | A kind of instant swimming crab and process technology | |
| KR102115664B1 (en) | Agiing liquid for aging fork, low temperature wet type fork aging method and cooking method for boiled fork using the same | |
| CN105831605A (en) | Pork curing method | |
| KR20170016134A (en) | Soy sauce with abalone and method manufacturing the same | |
| KR100959623B1 (en) | Manufacturing method of spicy pettitoes, and spicy pettitoes produced thereby | |
| JP2006238825A (en) | Food material having ecklonia cava, eisenia bicyclis, or hizikia fusiforme as raw material, method for producing the same, and food using the food material | |
| CN105310024A (en) | Grain and wine pickling method of instant shrimps | |
| KR20070084862A (en) | Manufacturing method for processed fish products containing fruit juice | |
| CN104273567A (en) | Processing technology for frozen original-flavor baked conger eel | |
| KR102603762B1 (en) | Manufacturing mehtod of steamed and dried yellow corvina with barley using carrot and green tea | |
| KR100909278B1 (en) | Dried anchovy contained the ingredients of ginseng and manufacturing method of it |
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: 20171020 |
|
| RJ01 | Rejection of invention patent application after publication |