CN107319364A - A kind of bone acid of unique local characteristic - Google Patents

A kind of bone acid of unique local characteristic Download PDF

Info

Publication number
CN107319364A
CN107319364A CN201710615480.6A CN201710615480A CN107319364A CN 107319364 A CN107319364 A CN 107319364A CN 201710615480 A CN201710615480 A CN 201710615480A CN 107319364 A CN107319364 A CN 107319364A
Authority
CN
China
Prior art keywords
bone
fresh
parts
acid
thyme
Prior art date
Application number
CN201710615480.6A
Other languages
Chinese (zh)
Inventor
刘彤
Original Assignee
贵州大学
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 贵州大学 filed Critical 贵州大学
Priority to CN201710615480.6A priority Critical patent/CN107319364A/en
Publication of CN107319364A publication Critical patent/CN107319364A/en

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a kind of bone acid, it is made up of following raw material：Fresh 60 70 parts of fleshing pig bone, 8 15 parts of fresh thyme, 8 15 parts of fresh mint, 57 parts of fresh purple perilla, 58 parts of salt.Made and obtained by processes such as sorting, spice, dehydration, fermentations, the stink that thyme, peppermint, purple perilla are with the addition of in dispensing makes bone acid strong becomes the smell of more delicate fragrance, and have certain health maintenance effect concurrently, its more preferably mouthfeel and longer storage time is assigned simultaneously, the present invention uses industrialized producing technology, reduce production cost, the product quality of bone acid, taste is set more to stablize, using stainless steel fermenting case and ferment at constant temperature storehouse technology, shorten the fermentation time of bone acid, its yield is added, is that manufacturing enterprise brings more economic benefits.

Description

A kind of bone acid of unique local characteristic

Technical field

The invention belongs to food processing field, and in particular to a kind of bone acid of unique local characteristic, and the sour making of the bone Method.

Background technology

Bone acid, is the most characteristic dish in Dushan County, Guizhou Province county, and bone acid is cooked mainly as auxiliary material " Radix Polygalae Crotalarioidis, bean curd, each The staple foods such as kind leftovers ", when boiling bone acid, scoop one small bowl of bone acid " yeast ", with a pannikin meat dish with boiling, become.With the liter of firepower Prosperous, bone tart flavour overflows, and the characteristic that the dish cooked with this bone acid has feels it is that cacosmia is incomparable suddenly when being that and serving, But a careful news will feel very fragrant, it is fresh fragrant appetizing in the mouth to have.

Bone acid includes a variety of biology enzymes, food yeast bacterium, 24 kinds of amino acid, poly- polysaccharide, abundant protein and a variety of dimensions Raw element.Can be increased sharply human body intestinal canal wriggling ability, activate oral cavity taste bud, promote the differentiation of enteron aisle digestive ferment, its unique mouth Feel the wet gas of the miasma that can drive away in human body.Therefore after eating bone acid, people can feel that whole body meridian is unobstructed, spirit and QI cleaning.

But bone acid is strong due to its stink, allows the stranger of many desires " one tastes to be fast " to hear taste and step back, be unfavorable for bone acid The sale and popularization of product, are also unfavorable for carrying with cooking in population collection.Meanwhile, its sour main manufacture craft of existing bone It is, by fresh fleshing pig bone water edulcoration, to dry after moisture content, shredded with knife, after salt is pickled, put into together with a small amount of water Clean mug interior sealing, gives free rein to fermentation, treats that its abundant spontaneous fermentation can obtain finished product.Because existing bone acid makes most of It is individual processing, there is production technology disunity, the finished product holding time is short, quality, the shortcomings of taste is unstable, and fermentation time Up to 50-60 days.

The content of the invention

It is an object of the invention to provide a kind of smell delicate fragrance, short fermentation time, holding time length, simple to operate, cost The bone acid of cheap, Appetizing spleen-tonifying unique local characteristic.

The purpose of the present invention and solve its technical problem underlying using following technical scheme to realize：One kind is uniquely Fang Tese bone acid, it is characterised in that：By weight, it is made up of following raw material：It is fresh 60-70 parts of fleshing pig bone, fresh 8-15 parts of thyme, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, are made up of following steps：

(1) sorting：Choose fresh fleshing pig bone by the parts by weight, it is fresh thyme, fresh mint, new light violet Soviet Union, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100- Under the conditions of 110 DEG C, dry after 2-3h, it is standby；

(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, salt stirring 6-10min is placed into Afterwards, mixture is taken out, it is standby；

(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；

(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse in 15- Fermented 15-20 days at a temperature of 20 DEG C, you can obtain bone acid.

The step (1) is 102 DEG C in the temperature of drying plant.

Step (2) the fleshing pig bone cuts into 8-12cm fragment.

Step (2) thyme, peppermint, purple perilla cut into 40-50mm fringe.

The fermentation temperature in step (2) the ferment at constant temperature storehouse is 17 DEG C.

Selected materials of the present invention：Pig bone is rich in protein, fat, vitamin, also containing a large amount of calcium phosphate, ossein, bone Mucin etc..Its protein, iron, calcium and phosphorus equal size, significantly larger than fresh pork, such as protein are higher than egg 120%, higher than pig Meat 100%, higher than beef 61%, higher than milk powder 23%, its iron content be more than 9 times of milk powder, 8 sesquialters of beef, 2 times of pork Half, more than 1 times of egg, and the content of calcium, phosphorus is even more significantly larger than other foods.Pig bone is warm-natured, sweet, salty, enters spleen, stomach, There are enriching spleen-QI, ease constipation stomach, born fluid, rich body, damp skin, tonifying middle-Jiao and Qi, blood-nourishing strong bone, delaying senility, the guarantor promoted longevity Strong effect.

Thyme alias thyme, complete stool has the smell of fragrance, and plant type compact is used as a kind of flavored vegetable, honey Source plant is appeared in the life of people, is one of the natural flavoring that the mankind apply from ancient times to the present.Thymic carbon water Compound, protein, vitamin C, selenium, iron, calcium, Zn content are above in common vegetable, especially thyme containing substantial amounts of The volatile ingredients such as monoterpene, have high edible nourishing value to human body.There is thyme antispastic, wind dispelling, antasthenic to be used as With curing mainly inflammation, spasmodic cough, pertussis, larynx and swell and ache.It is modern it is medicinal be fresh sample or the moon with its aerial part or herb Dry sample, there is wind-dispelling, the function of analgesic.

Peppermint is fragrant plant, with medical and edible dual-use function, and main Leaf-feeding insects are stem and leaf, can also be squeezed the juice Clothes.On edible, peppermint can not only be used for flavor enhancement, can make spices again, can also match somebody with somebody wine, make tea.With dispelling wind and heat from the body, clear sharp head The effect of mesh, relieving sore-throat, promoting eruption, soothing liver-qi stagnation.Modern medicine often uses it for treatment anemopyretic cold, headache, sore-throat, dispute life Sore, rubella, measles, chest and abdomen are swollen vexed and Robust speaker feature etc..In addition, peppermint also there is anti-inflammatory analgetic to act on.

Purple perilla is also fragrant plant, and purple perilla complete stool has very high nutritive value, and it has low sugar, high microsteping, high carrot Plain, high mineral element etc..Perilla leaf can dissipate exterior cold, and sweating power is stronger, for chill table disease, see the disease such as aversion to cold, heating, lossless, Often with ginger with use；Purple perilla is usually used in Chinese medicine in China, and Japanese is used for cooking, and being especially when eating raw fish must can not Few accompaniment, Chinese a small number of area also it is useful it make vegetables or enter tea.The plant " whole body is precious ", perilla leaf is also named Soviet Union Leaf, there is relieving exterior syndrome and dispelling cold, the function of relieving QI stagnancy in the stomach, cures mainly anemofrigid cold, cough, fullness and oppression of chest and abdomen, the disease such as nausea and vomiting.Seed is also referred to as Perillaseed, there is antitussive and antiasthmatic, the function of eliminating the phlegm.The retortable perilla herb oil of purple perilla herb, the oil that seed goes out also referred to as perilla oil, long-term consumption Perilla oil has obvious curative effects to treatment coronary heart disease and high fat of blood.

The present invention has clear advantage and beneficial effect compared with prior art.From above technical scheme, this hair It is bright to have following characteristics：

(1) present invention adds thyme, peppermint, three kinds of fragrant plants of purple perilla in dispensing, not only makes bone acid strong smelly Taste becomes the smell of more delicate fragrance, and has certain health maintenance effect concurrently, allows a more persons sponging on an aristocrat to receive the food, knows from experience its only Special mouthfeel, while contributing to the sale of this ethnic group's Speciality Foods of bone acid to promoting and being the carrying of related buyer Offered convenience with cooking.

(2) present invention reduces production cost using more industrialized production process, solves and is added with prebone acid individual Work, the production technology disunity existed, quality, the shortcomings of taste is unstable.Shorten dramatically the product fermentation time of bone acid, together Shi Zhiliang, taste are more stablized, and are more easy to obtain the favor of consumer.

(3) present invention is shortened the fermentation time of bone acid, added using stainless steel fermenting case and ferment at constant temperature storehouse technology Its yield, is that manufacturing enterprise brings more economic benefits.

Embodiment

Below in conjunction with preferred embodiment, to the bone acid-specific embodiment party according to a kind of unique local characteristic proposed by the present invention Formula, feature and its effect, are described in detail as after.

A kind of bone acid of unique local characteristic, it is characterised in that：By weight, it is made up of following raw material：Fresh fleshing 60-70 parts of pig bone, fresh thyme 8-15 parts, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, by following Step is made：

(1) sorting：Choose fresh fleshing pig bone by the parts by weight, it is fresh thyme, fresh mint, new light violet Soviet Union, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100- Under the conditions of 110 DEG C, dry after 2-3h, it is standby；

(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, salt stirring 6-10min is placed into Afterwards, mixture is taken out, it is standby；

(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；

(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse in 15- Fermented 15-20 days at a temperature of 20 DEG C, you can obtain bone acid.

The step (1) is 102 DEG C in the temperature of drying plant.

Step (2) the fleshing pig bone cuts into 8-12cm fragment.

Step (2) thyme, peppermint, purple perilla cut into 40-50mm fringe.

The fermentation temperature in step (2) the ferment at constant temperature storehouse is 17 DEG C.

Embodiment 1：

A kind of bone acid of unique local characteristic, comprises the following steps：

(1) sorting：Fresh fleshing pig bone 60Kg, fresh thyme 8Kg, fresh mint 8Kg, fresh purple perilla 5Kg are chosen, It is respectively put into ultrasonic oscillation device to be cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 102 DEG C of conditions Under, dry after 2-3h, it is standby；

(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 5Kg salt stirring 6- is placed into After 10min, mixture is taken out, it is standby；

(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；

(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C At a temperature of ferment 15-20 days, you can obtain bone sour.

Embodiment 2：

A kind of bone acid of unique local characteristic, comprises the following steps：

(1) sorting：Choose fresh fleshing pig bone 65Kg, fresh thyme 12Kg, fresh mint 12Kg, fresh purple perilla 6Kg, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, at 102 DEG C Under the conditions of, dry after 2-3h, it is standby；

(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 7Kg salt stirring 6- is placed into After 10min, mixture is taken out, it is standby；

(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；

(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C At a temperature of ferment 15-20 days, you can obtain bone sour.

Embodiment 3：

A kind of bone acid of unique local characteristic, comprises the following steps：

(1) sorting：Choose fresh fleshing pig bone 70Kg, fresh thyme 15Kg, fresh mint 15Kg, fresh purple perilla 7Kg, is respectively put into ultrasonic oscillation device and is cleaned up with clear water, the raw material after cleaning then is put into drying plant, at 102 DEG C Under the conditions of, dry after 2-3h, it is standby；

(2) spice：Fleshing pig bone after the obtained drying of step (1) is cut into fragment, thyme, peppermint, purple perilla Fringe is cut into, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, 8Kg salt stirring 6- is placed into After 10min, mixture is taken out, it is standby；

(3) it is dehydrated：Mixture made from step (2) is put into after centrifugal dehydrator dehydration 10-12min, it is standby；

(4) ferment：Mixture made from step (3) is put into stainless steel fermenting case to be placed in ferment at constant temperature storehouse at 17 DEG C At a temperature of ferment 15-20 days, you can obtain bone sour.

Conventionally produced bone acid is, by fresh fleshing pig bone water edulcoration, to dry after moisture content, shredded with knife, is added After the salt of fleshing pig bone weight 5% is pickled to fleshing pig bone, clean mug interior sealing is put into together with a small amount of water, Give free rein to fermentation 50-60 days, treat that its abundant spontaneous fermentation can obtain finished product.

Inventor carries out physico-chemical analysis to the embodiment 1-3 sour finished product of bone with the sour finished product of conventionally produced bone, and it is examined Survey result as shown in table 1.

The bone of table 1 acid finished product physical and chemical test data

As shown in Table 1, the obtained bone of present invention process processing it is sour compared with conventionally produced bone acid total arsenic, lead, Conventionally produced bone acid is significantly better than that in the indexs such as nitrite, coliform, other indexs remain basically stable, therefore its Totally it is better than conventionally produced bone acid.

Inventor is screened and trained to sensory evaluation person according to national evaluation criterion GB/T 16291.2-2010.Sense Official appraise person is by healthy, and the sensorium such as vision, smell, the sense of taste and tactile is normal, and does not have in face of evaluated food The people for having taboo serves as.And the sour finished product of embodiment 1-3 bone is compared with conventionally produced bone acid by sensory evaluation person, Sensory evaluation is carried out, evaluation criterion is shown in Table 2, and evaluation result is shown in Table 3.

The sensory evaluation scores standard of table 2

The sensory evaluation scores result of table 3

As shown in Table 3, color and luster, tissue morphology, the fragrance of present invention making gained bone acid are superior to conventionally produced Bone acid, slightly the target of the present invention has been realized on flavour better than conventionally produced bone acid.

The invention has the characteristics that：

First, the present invention adds thyme, peppermint, three kinds of fragrant plants of purple perilla in dispensing, not only make bone acid strong Stink becomes the smell of more delicate fragrance, and has certain health maintenance effect concurrently, allows a more persons sponging on an aristocrat to receive the food, knows from experience it Unique mouthfeel, while contributing to the sale of this ethnic group's Speciality Foods of bone acid to promoting and being taking for related buyer Band offers convenience with cooking.

Second, the present invention reduces production cost using more industrialized production process, solve with prebone acid individual Processing, the production technology disunity existed, quality, the shortcomings of taste is unstable.The product fermentation time of bone acid is shortened dramatically, Quality, taste are more stablized simultaneously, are more easy to obtain the favor of consumer.

Third, the present invention is using stainless steel fermenting case and ferment at constant temperature storehouse technology, the fermentation time of bone acid, increase are shortened Its yield, is manufacturing enterprise brings more economic benefits.

The above described is only a preferred embodiment of the present invention, not making any formal limitation to the present invention, appoint What is without departing from technical solution of the present invention content, and what the technical spirit according to the present invention was made to above example any simply repaiies Change, equivalent variations and modification, in the range of still falling within technical solution of the present invention.

Claims (5)

1. a kind of bone acid of unique local characteristic, it is characterised in that：By weight, it is made up of following raw material：It is fresh to go pork pig 60-70 parts of bone, fresh thyme 8-15 parts, 8-15 parts of fresh mint, fresh purple perilla 5-7 parts, 5-8 parts of salt, by following step Suddenly it is made：
（1）Sorting：Fresh fleshing pig bone, fresh thyme, fresh mint, fresh purple perilla are chosen by the parts by weight, point Ultrasonic oscillation device is not put into be cleaned up with clear water, the raw material after cleaning then is put into drying plant, in 100-110 DEG C of bar Under part, dry after 2-3h, it is standby；
（2）Spice：By step（1）Fleshing pig bone after obtained drying cuts into fragment, thyme, peppermint, purple perilla cutting Into fringe, the fragment of gained and small pieces are put into homogenizer stirring 5-8min, placed into after salt stirring 6-10min, will Mixture takes out, standby；
（3）Dehydration：By step（2）Obtained mixture is put into after centrifugal dehydrator dehydration 10-12min, standby；
（4）Fermentation：By step（3）Obtained mixture is put into stainless steel fermenting case and is placed in ferment at constant temperature storehouse at 15-20 DEG C At a temperature of ferment 15-20 days, you can obtain bone sour.
2. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（1）Set in drying Standby temperature is 102 DEG C.
3. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）Fleshing pig bone Head cuts into 8-12cm fragment.
4. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）It is thyme, thin Lotus, purple perilla cut into 40-50mm fringe.
5. a kind of bone acid of unique local characteristic as claimed in claim 1, it is characterised in that：The step（2）Ferment at constant temperature The fermentation temperature in storehouse is 17 DEG C.
CN201710615480.6A 2017-07-26 2017-07-26 A kind of bone acid of unique local characteristic CN107319364A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710615480.6A CN107319364A (en) 2017-07-26 2017-07-26 A kind of bone acid of unique local characteristic

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710615480.6A CN107319364A (en) 2017-07-26 2017-07-26 A kind of bone acid of unique local characteristic

Publications (1)

Publication Number Publication Date
CN107319364A true CN107319364A (en) 2017-11-07

Family

ID=60227399

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710615480.6A CN107319364A (en) 2017-07-26 2017-07-26 A kind of bone acid of unique local characteristic

Country Status (1)

Country Link
CN (1) CN107319364A (en)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987330A (en) * 2012-12-13 2013-03-27 浙江正味食品有限公司 Method for producing flavoring material by double-bacteria fermentation bone paste
CN103340413A (en) * 2013-06-09 2013-10-09 哈尔滨天鹅土畜产技术开发公司 Preparation method for bone calcium powder from outer wall of bone through lactobacillus fermentation
CN104041833A (en) * 2014-06-18 2014-09-17 湖北工业大学 Fermented sauced bone meal and preparation method thereof
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN106213236A (en) * 2016-07-21 2016-12-14 贵州省从江县盈茂农业科技开发有限公司 A kind of manufacture method of man of Dong acid beefsteak

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102987330A (en) * 2012-12-13 2013-03-27 浙江正味食品有限公司 Method for producing flavoring material by double-bacteria fermentation bone paste
CN103340413A (en) * 2013-06-09 2013-10-09 哈尔滨天鹅土畜产技术开发公司 Preparation method for bone calcium powder from outer wall of bone through lactobacillus fermentation
CN104041833A (en) * 2014-06-18 2014-09-17 湖北工业大学 Fermented sauced bone meal and preparation method thereof
CN105815676A (en) * 2016-04-19 2016-08-03 凤阳县中都食品有限公司 Preparation method for floral spiced beef
CN105918886A (en) * 2016-04-19 2016-09-07 凤阳县中都食品有限公司 Preparation method of spiced beef with good mouthfeel
CN106213236A (en) * 2016-07-21 2016-12-14 贵州省从江县盈茂农业科技开发有限公司 A kind of manufacture method of man of Dong acid beefsteak

Similar Documents

Publication Publication Date Title
CN103315325B (en) Spiced beef and its preparation method
CN102986893B (en) Jerusalem artichoke-soybean fermentation beverage and preparation method thereof
CN103999996A (en) Health-protection Chinese chestnuts and making method thereof
CN104170957A (en) Coix seed fermented beverage and preparation method thereof
CN103960451A (en) Preserved passion fruits and processing method thereof
CN102058089A (en) Method for improving flavor of seasoning edible mushroom paste
CN104137866A (en) Egg fruit nutritious biscuit and processing method thereof
CN104286318A (en) Wheat germ acetic acid milk tea and preparation method thereof
CN104630010B (en) Tonic health preserving wine and preparation method thereof
CN103719789A (en) Sour bamboo shoot and preparation method thereof
CN104171915A (en) Health-care dendrobium noodles and preparation method thereof
CN101082020A (en) Production method for ocean biology nutrition wine
CN103054002A (en) Preparation method of dried orange peel chili sauce
CN104109617A (en) Liver clearing and vision improving yellow rice wine and preparation method thereof
CN103202334B (en) Preparation process of lily lung-moistening yogurt
CN103981076B (en) A kind of mangosteen Health-care fruit vinegar and preparation method thereof
CN103340389A (en) Nostoc commune and ass meat sauce and processing method thereof
CN101692859A (en) Method for making low-sugar preserved fruit by using microwave sugar permeability technology
CN104138008B (en) A kind of black tomato fragrance of a flower vinegar beverage and preparation method thereof
CN101082016A (en) Production method for ocean biology grape wine
CN105795378A (en) Processing method of health-care muraenesox cinereus
CN103689538A (en) Bamboo shoot beef sauce and preparation method thereof
CN103504322A (en) Method for making spicy beef jerky
CN101069547A (en) Method for preparing natural bamboo juice soya-bean milk
CN102559473A (en) Preparation method for cordyceps health-care mature vinegar

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
RJ01 Rejection of invention patent application after publication

Application publication date: 20171107