CN107279761A - A kind of dewatered snack mutton food and production technology - Google Patents
A kind of dewatered snack mutton food and production technology Download PDFInfo
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- CN107279761A CN107279761A CN201610199444.1A CN201610199444A CN107279761A CN 107279761 A CN107279761 A CN 107279761A CN 201610199444 A CN201610199444 A CN 201610199444A CN 107279761 A CN107279761 A CN 107279761A
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- 235000013305 food Nutrition 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000011888 snacks Nutrition 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 30
- 235000014347 soups Nutrition 0.000 claims abstract description 28
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 235000008429 bread Nutrition 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 235000021189 garnishes Nutrition 0.000 claims abstract description 8
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- 238000005538 encapsulation Methods 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 18
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000004519 grease Substances 0.000 claims description 9
- 238000012856 packing Methods 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000012771 pancakes Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000011476 stock cubes Nutrition 0.000 claims description 3
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 2
- 208000010392 Bone Fractures Diseases 0.000 claims description 2
- 240000000467 Carum carvi Species 0.000 claims description 2
- 235000005747 Carum carvi Nutrition 0.000 claims description 2
- 241000522254 Cassia Species 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000003513 alkali Substances 0.000 claims description 2
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 2
- 230000001413 cellular effect Effects 0.000 claims description 2
- 235000013409 condiments Nutrition 0.000 claims description 2
- 235000005911 diet Nutrition 0.000 claims description 2
- 230000000378 dietary effect Effects 0.000 claims description 2
- 238000011049 filling Methods 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 229910052740 iodine Inorganic materials 0.000 claims description 2
- 239000011630 iodine Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 claims description 2
- 235000012045 salad Nutrition 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000004904 shortening Methods 0.000 claims description 2
- 238000007873 sieving Methods 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 239000006228 supernatant Substances 0.000 claims description 2
- 210000002435 tendon Anatomy 0.000 claims description 2
- 238000002061 vacuum sublimation Methods 0.000 claims description 2
- 240000009023 Myrrhis odorata Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 abstract description 8
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000032258 transport Effects 0.000 abstract 1
- 235000013410 fast food Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 2
- 235000012149 noodles Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 206010021703 Indifference Diseases 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
A kind of dewatered snack mutton food and its production technology, concentrate Normal juice mutton soup stock and vacuum freeze-drying garnishes process by drying steamed bread piece, vacuum freeze-drying sliced mutton, vacuum freeze-drying, the major ingredient of the mutton soup-roasted bun mixture are made（Dry mutton slice and drying steamed bread piece）And dispensing（Dried stock and drying garnishes）, alone after Sterile vacuum encapsulation, finally collocation is assembled in disposable foodstuff bag or food containers.The mutton soup-roasted bun mixture remains the peculiar taste of traditional bread soaked with mutton, and rehydration is good, the color, shape and the nutritive value that maintain food to greatest extent, stores long shelf-life, is easy to carry, transports, instant.
Description
Technical field
The invention belongs to the preparation field of fast food, and in particular to a kind of dewatered snack of mutton soup-roasted bun mixture and production technology.
Background technology
In recent years, with the fast development and the quickening of people's rhythm of life of national economy, corresponding fast food, instant food fast development.Bread soaked with mutton is also cooked for immediate consumption as a kind of traditional properties snack enjoyed high reputation in NORTHWEST CHINA area from restaurant, is developed into and is easy to carry and quickly edible convenience type mutton soup-roasted bun mixture.
The content of the invention
It is an object of the invention to provide a kind of rehydration performance it is good, keep original food freshness, trophism and traditional distinctive color of bread soaked with mutton, the dewatered snack of mutton soup-roasted bun mixture of shape and its production technology to greatest extent.
To achieve the above object, the technical scheme taken of the present invention is：A kind of dewatered snack mutton food production technology, including drying steamed bun block process；Vacuum freeze-drying sliced mutton production process；Vacuum freeze-drying concentrates Normal juice soup stock production process；Vacuum freeze-drying garnishes production process and clustered operation, it is characterised in that：
(1) drying steamed bread piece process
3 parts of (unit of weight, as follows) sound flours, 0.5 part of fermentation face are drawn and are mixed into dough with 3 parts of water, after question handler fermentation, 0.05-0.1 parts of dietary alkali faces is added, fermented dough is modulated into by abundant tumbling；Separately non-fermented dough is modulated into 3 parts of sound flours and 3 parts of water mixing tumblings；Fermented dough and non-fermented dough are mixed in 1: 1 ratio again, the thick pancakes of about 1cm are made after being modulated uniformly through abundant tumbling, and be entirely placed on pancake in baking tray, baking tray is placed in baking oven and toasted under the conditions of 170-180 DEG C after maturation, send into and pancake is cut into the blockage of about 0.5cm square on broken steamed bun machine and is loaded in baking tray, baking tray is sent into baking oven in 140-150 DEG C or so continuation baking again, until the water content of small steamed bun block is below 5%, and aseptically cool down, measure, Vacuum Package, steamed bread piece bag is made.
(2) vacuum freeze-drying sliced mutton process
(1) 10-15 parts of fresh clean mutton and 10-15 part fresh clean sheep rib, gigot bones are taken, are placed in jacketed pan, and 80-100 parts of water immersion a moments are added into pot, it is with air that jacketed pan is boiled, beat supernatant offscum when burning；Weigh anistree (big fragrant), each 0.4 part of Chinese prickly ash, 0.15 part of fennel seeds, cassia bark, each 0.2 part of ginger, tsaoko, dry galingal, Chinese cassia tree, meat bandit, Sha Ren, cloves, brigand, Gui Ding, black pepper, 0.04 part of each 0.05 part of white pepper and dried orange peel, it is put into after above-mentioned material is mixed in a small condiment gauze bag for tightening mouth, and seasoning bag is entered into pot, 1-2 parts of refined salt containing iodine are weighed again to be uniformly spread in pot, stingy slowly boiling is now used instead to boil, pulled out when meat boils ripe to 8-9, the grease in mutton chop is removed while hot, sarolemma, tendon and un-cleared broken bone, after shaping sabot and sending into quick freezing repository after meat cooling, freeze fixed-type rear taking-up in mutton, mutton is cut into the thick sliced muttons of 0.5cm on meat block slicing machine, sliced mutton is measured into sabot under aseptic conditions, and be mounted in charging tray to be shipped on material frame.
(2) it is quick-frozen
The material frame of mutton charging tray will be loaded with, quick freezing repository quick freezing is promoted along track, at -40 DEG C --- through 1-2 hours by the complete deep colling of sliced mutton at 30 DEG C.
(3) lyophilization
By frozen complete sliced mutton, by quick freezing repository, along the whole frame propulsion dryness storehouse of day rail, (dryness storehouse must carry out adequate preparation in advance：Refrigeration, heating, vacuum, monitoring etc., accessory system, which necessarily be in, treats open state), after whole bin warehouse entries, door should be shut immediately, cold-trap is set to be cooled to -35 DEG C rapidly, and start vacuum pump set, strict monitoring temperature of charge is at -30 DEG C -- vacuum 30-70Pa in 25 DEG C and storehouse, electrical heating can be started, until sliced mutton is completely dried under vacuum conditions, makes material moisture control below 5%, now close refrigeration system and vacuum pump set, and door is opened in inflation when inside and outside air pressure balance into dryness storehouse, defrost is carried out.
(4) post-process
The bin for being fully loaded with dry mutton slice is shifted onto between post processing along day rail, the sliced mutton being completely dried is unloaded, is sorted, measured immediately under aseptic conditions, and vacuumizes and is packaged into mutton sliced meat bag.
(3) vacuum freeze-drying concentration Normal juice mutton soup material process
In above-mentioned sliced mutton process processed, when mutton is boiled to 8-9 maturations in jacketed pan, mutton is pulled out, break the oil slick for going to mutton soup surface, further stew meat soup, whne meat soup endure to it is sticky when take out sheep bone and seasoning bag, and mutton soup is inserted into progress low-voltage vacuum concentration in low-voltage vacuum concentration pan, the grease on its top layer is got in cooling；2-3 portion maltodextrins are weighed simultaneously, after mutton soup is cooled down, are slowly added to and are stirred continuously be completely dissolved it, then a little refined salt is added into mutton soup to modulate meticulously；Finally mutton soup by aseptically, metering filling enters disk and on material frame, material frame is sent into quick freezing repository quick freezing, the whole frame of the material of fully charge is promoted in preprepared dryness storehouse again, carry out vacuum sublimation and be dried to cellular solids soup stock, stock-cube is crushed to the sieving of 80--120 mesh again, and by the ginger splices of vacuum freeze-drying, garlic pieces is equally sieved, again by the stock-cube of crushing and ginger splices powder, garlic pieces powder is sufficiently mixed uniformly in 8: 1: 1 ratio, and aseptically metering packing immediately, vacuum freeze-drying concentration Normal juice mutton soup stock bag is made.
(4) vacuum freeze-drying garnishes production process
By shortening and the fine powder of freeze-dried mistake silk is cut into 4-6cm length, sterile metering packing is into bean vermicelli bag；The broken caraway of the broken garlic bolt of vacuum freeze-drying, vacuum freeze-drying is well mixed, sterile metering packing is into green vegetable bun；Refined sheep oil and salad oil modulation is uniform, and sterile metering packing is into the bubble auxiliary material such as steamed bun grease bag and chilli oil bag.
(5) clustered operation
Drying steamed bread piece bag, vacuum freeze-drying mutton sliced meat bag, vacuum freeze-drying concentration Normal juice mutton soup stock bag, drying bean vermicelli bag, vacuum freeze-drying are fitted in disposable a food bag or food containers with green vegetable bun, bubble steamed bun grease bag and chilli oil bag etc., encapsulation is got product.
Food according to above-mentioned technique productions is the vacuum freeze-dehydrating snack of mutton soup-roasted bun mixture of convenience type, health-care nutritive, it includes drying steamed bread piece, vacuum freeze-drying mutton sliced meat, vacuum freeze-drying concentration Normal juice mutton soup stock, drying bean vermicelli, vacuum freeze-drying garnishes, bubble steamed bun grease and chilli oil etc., is fitted in disposable a food bag or food containers.
When edible, each master, proportion bag need to only be cut off, insert simultaneously in container and cook a moment or pour several minutes of sealed soaking after boiling water, its taste still remains the original local flavor of traditional mutton soup-roasted bun mixture.In addition, other types of vacuum freeze-dehydrating disposable noodles food can be also produced according to above-mentioned technique, vacuum freeze-dehydrating fast food beef noodle, vacuum freeze-dehydrating fast food instant pastries etc..
Dewatered snack of mutton soup-roasted bun mixture and its production technology that the present invention is provided, " the vacuum freeze-dehydrating fast food bread soaked with mutton " processed by specific vacuum freeze-dehydrating drying process, compared with other drying modes, vacuum dehydration frozen dried food has its distinctive feature：The structure and mode of appearance of original material can be kept, will not shrink and be cracked, not result in Surface hardened layer；Color, shape and the nutritive value of food are maintained to greatest extent, and steamed bun block has strong wheat fragrance, garnishes and, soup stock genuineness reasonable with meat collocation；Vacuum freeze-drying food has the same open texture of sponge, rehydration performance is fabulous, as long as being soaked in water, and can return to the original form quickly and form, food its profile, color and luster, taste after rehydration all with it is lyophilized before almost indifference, i.e., maintain the freshness of original food to greatest extent；Long shelf-life is stored, is not limited by season or area；Be easy to carry, transport, instant.It is convenience type, the health-care nutritive food enjoyed a kind of confession consumer house, tourism or work spare time.
Claims (1)
1. a kind of dewatered snack mutton food production technology, including drying steamed bun block process；Sliced mutton production process；Concentrate Normal juice soup stock production process；Garnishes production process and clustered operation, it is characterised in that：(1) drying steamed bread piece process draws 3 parts of sound flours, 0.5 part of fermentation face is mixed into dough with 3 parts of water, after question handler fermentation, adds 0.05-0.1 parts of dietary alkali faces, fermented dough is modulated into by abundant tumbling；Separately non-fermented dough is modulated into 3 parts of sound flours and 3 parts of water mixing tumblings；Fermented dough and non-fermented dough are mixed in 1: 1 ratio again, the thick pancakes of about 1cm are made after being modulated uniformly through abundant tumbling, and be entirely placed on pancake in baking tray, baking tray is placed in baking oven and toasted under the conditions of 170-180 DEG C after maturation, send into and pancake is cut into the blockage of about 0.5cm square on broken steamed bun machine and is loaded in baking tray, baking tray is sent into baking oven in 140-150 DEG C or so continuation baking again, until the water content of small steamed bun block is below 5%, and aseptically cool down, metering, Vacuum Package, steamed bread piece bag (two) vacuum freeze-drying sliced mutton process (1) is made and takes 10-15 parts of fresh clean mutton and 10-15 part fresh clean sheep ribs, gigot bone, it is placed in jacketed pan, and 80-100 parts of water immersion a moments are added into pot, it is with air that jacketed pan is boiled, supernatant offscum is beaten when burning；Weigh anise, each 0.4 part of Chinese prickly ash, 0.15 part of fennel seeds, cassia bark, each 0.2 part of ginger, tsaoko, dry galingal, Chinese cassia tree, meat bandit, Sha Ren, cloves, brigand, Gui Ding, black pepper, 0.04 part of each 0.05 part of white pepper and dried orange peel, it is put into after above-mentioned material is mixed in a small condiment gauze bag for tightening mouth, and seasoning bag is entered into pot, 1-2 parts of refined salt containing iodine are weighed again to be uniformly spread in pot, stingy slowly boiling is now used instead to boil, pulled out when meat boils ripe to 8-9, the grease in mutton chop is removed while hot, sarolemma, tendon and un-cleared broken bone, after shaping sabot and sending into quick freezing repository after meat cooling, freeze fixed-type rear taking-up in mutton, mutton is cut into the thick sliced muttons of 0.5cm on meat block slicing machine, sliced mutton is measured into sabot under aseptic conditions, and be mounted in charging tray to be shipped on material frame
(2) the quick-frozen material frame that will be loaded with mutton charging tray, quick freezing repository quick freezing is promoted along day rail, at -40 DEG C -- at 30 DEG C through 1-2 hours by the complete deep colling of sliced mutton (3) lyophilization by frozen complete sliced mutton, by quick freezing repository dryness storehouse is promoted along the whole frame of day rail, cold-trap is set to be cooled to -35 DEG C rapidly, and start vacuum pump set, strict monitoring temperature of charge vacuum 30-70Pa in the range of -30 DEG C--25 DEG C and in storehouse, electrical heating can be started until sliced mutton is completely dried under vacuum conditions, make material moisture below 5%, now close refrigeration system and vacuum pump set, and inflation opens door when inside and outside air pressure balance into dryness storehouse, defrost (4) post processing is carried out to shift the bin for being fully loaded with dry mutton slice between post processing along day rail onto, unload the sliced mutton being completely dried, sorted immediately under aseptic conditions, metering, and vacuumize and be packaged into mutton meat
Piece bag (three) vacuum freeze-drying concentrates Normal juice mutton soup material process in above-mentioned sliced mutton process processed, when mutton is boiled to 8-9 maturations in jacketed pan, mutton is pulled out, the oil slick on mutton soup surface is broken, further stew meat soup, whne meat soup endure to it is sticky when take out sheep
Bone and seasoning bag, and mutton soup is inserted into progress low-voltage vacuum concentration in low-voltage vacuum concentration pan, the grease on its top layer is got in cooling；2-3 portion maltodextrins are weighed simultaneously, after mutton soup is cooled down, are slowly added to and are stirred continuously be completely dissolved it, then a little refined salt is added into mutton soup to modulate meticulously：Most
Afterwards by mutton soup aseptically, metering filling enters disk and on material frame, material frame is sent into quick freezing repository quick freezing, the whole frame of the material of fully charge is promoted in preprepared dryness storehouse again, carry out vacuum sublimation and be dried to cellular solids soup stock, stock-cube is crushed to the sieving of 80-120 mesh again, and the ginger splices of vacuum freeze-drying, garlic pieces are equally sieved, comminuted solids soup stock and ginger splices powder, garlic pieces powder are sufficiently mixed uniformly in 8: 1: 1 ratio again, and aseptically metering packing immediately, vacuum freeze-drying is made
Concentrate Normal juice mutton soup stock bag (four) vacuum freeze-drying garnishes production process
By shortening and the fine powder of freeze-dried mistake silk is cut into 4-6cm length, sterile metering packing is into bean vermicelli bag；The broken caraway of the broken garlic bolt of vacuum freeze-drying, vacuum freeze-drying is well mixed, sterile metering packing into
With green vegetable bun；Refined sheep oil and salad oil modulation is uniform, and sterile metering packing is into the bubble auxiliary material such as steamed bun grease bag and chilli oil bag (five) clustered operation
Drying steamed bread piece bag, vacuum freeze-drying mutton sliced meat bag, vacuum freeze-drying concentration Normal juice mutton soup stock bag, drying bean vermicelli bag, vacuum freeze-drying are fitted in disposable a food bag or food containers with green vegetable bun, bubble steamed bun grease bag and chilli oil bag etc., encapsulation is got product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610199444.1A CN107279761A (en) | 2016-04-03 | 2016-04-03 | A kind of dewatered snack mutton food and production technology |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610199444.1A CN107279761A (en) | 2016-04-03 | 2016-04-03 | A kind of dewatered snack mutton food and production technology |
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| CN107279761A true CN107279761A (en) | 2017-10-24 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
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2016
- 2016-04-03 CN CN201610199444.1A patent/CN107279761A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
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Application publication date: 20171024 |
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