CN107373393A - A kind of preparation method of crisp dried beef - Google Patents
A kind of preparation method of crisp dried beef Download PDFInfo
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- CN107373393A CN107373393A CN201710678752.7A CN201710678752A CN107373393A CN 107373393 A CN107373393 A CN 107373393A CN 201710678752 A CN201710678752 A CN 201710678752A CN 107373393 A CN107373393 A CN 107373393A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 239000002131 composite material Substances 0.000 claims abstract description 5
- 238000013329 compounding Methods 0.000 claims abstract description 5
- 239000003651 drinking water Substances 0.000 claims abstract description 5
- 235000020188 drinking water Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims abstract description 5
- 239000001488 sodium phosphate Substances 0.000 claims abstract description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 235000013547 stew Nutrition 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- 241001131796 Botaurus stellaris Species 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- 241000207961 Sesamum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000008159 sesame oil Substances 0.000 claims description 4
- 235000011803 sesame oil Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 238000009491 slugging Methods 0.000 abstract description 5
- 235000015177 dried meat Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000004108 freeze drying Methods 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000014571 nuts Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005491 wire drawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of crisp dried beef, the crisp beef dry raw material：Beef（Three take off a continuous heavy rain）100% parts by weight；The dried beef is equipped with the auxiliary material of following parts by weight：Composite natral spice 0,5%, edible salt 2%, drinking water 20 30%, monosodium glutamate 0,6%, chickens' extract or chicken powder 0,4%, trehalose 0,5 3%, compounding sodium phosphate 0,26% etc..A kind of preparation method of crisp dried beef of the present invention, with beef through pickling, curing, twisting and cut, mix nut fruits and preserved fruit class, flavor dried meat product made of freeze-drying, the product adds the distinctive fragrance of beef, color and luster, mouthfeel, comfort level, the soft crisp slugging of entrance, clean not dirty hand, and can be widely applied to the intensive processing of other meat products, aquatic products.
Description
Technical field
The present invention relates to the preparation method technical field of food, more particularly to a kind of preparation method of crisp dried beef.
Background technology
The species of jerky food is various, has dried pork, dried beef, dried mutton, dried horse meat, rabbit meat to do, duck is dry, dried fish
Deng the water activity of this kind of product is very low, and most of bacteriums can not grow, therefore the shelf-life is longer, the albumen of this kind of product
Matter content is very high, the expensive goods belonged in meat products.All it is that tasty stew in soy sauce, drying or oil are passed through using lean meat on the whole
The processes such as fried, seasoning.Manner of packing has a variety of patterns such as in bulk, hard-cover, candy dress.
Existing jerky food production technique typically uses air-dried, fried, air cooking, lacks the making side of diversification
Method, it is impossible to meet equalization requirement of all age group people to nutrition, crispy in taste slugging, taste level does not enrich, do not done
The problem of net dirty hand.And it can be widely applied to meat products, aquatic products etc. field.
The content of the invention
The present invention solves existing jerky food production technique typically using air-dried, fried, air cooking, lacks polynary
The preparation method of change, it is impossible to meet equalization requirement of all age group people to nutrition, crispy in taste slugging, taste level is not
It is abundant, not the problem of clean dirty hand.And it can be widely applied to meat products, aquatic products etc. field.
To solve above technical problem, the present invention provides a kind of preparation method of crisp dried beef, the crisp dried beef
Raw material：Beef（Three take off a continuous heavy rain）100% parts by weight；The dried beef is equipped with the auxiliary material of following parts by weight：Composite natral spice 0,
5%th, edible salt 2%, drinking water 20-30%, monosodium glutamate 0,6%, chickens' extract or chicken powder 0,4%, trehalose 0,5-3%, compounding sodium phosphate 0,26%
Deng.
The preparation method of the crisp dried beef includes following processing steps：
（1）, above-mentioned raw materials and auxiliary material are well mixed, be put into vacuum tumbler and pickle 8-12 hours, pickle 4-8 DEG C of temperature；
（2）, the beef pickled be put into steam box（Or stew in soy sauce in bittern）, the weight that each steaming plate is put into meat is no more than 4kg, steaming
Steamed in case 45 minutes（Or stew in soy sauce 45 minutes）；
（3）, will be steamed（Or stew in soy sauce is good）Beef be cooled to normal temperature, be divided into 10mm*10mm*10mm fourth shape, entrance is next
Link；
（4）, the jelly storehouse that is put into -35 DEG C to -45 DEG C be suddenly frozen into type, be dried in vacuo 12-20 on request into vacuum freeze drier
Hour takes out after removing moisture removal；
（5）, add（Or it is added without）Chilli oil, five sesame oil, sesame, chilli powder, zanthoxylum powder, white granulated sugar, maltose, monosodium glutamate,
Chickens' extract or chicken powder, fruit juice etc.；
（6）, vacuumize packaging or be not vacuum-packed, and sterilize, finished product be made.
Beneficial effect is：The crisp dried beef made using preparation method of the present invention is through pickling, curing, twisting with beef
Cut, mix flavor dried meat product made of nut fruits and preserved fruit class, freeze-drying, the product adds the distinctive perfume (or spice) of beef
Taste, color and luster, mouthfeel, comfort level, the soft crisp slugging of entrance, totally not dirty hand, and can be widely applied to other meat products, aquatic products
The intensive processing of product.
Embodiment
With reference to embodiment, the present invention is furture elucidated, it should be understood that following embodiments are only used for
The bright present invention rather than limitation the scope of the present invention.
Embodiment 1：
A kind of preparation method of crisp dried beef, the crisp beef dry raw material：Beef（Three take off a continuous heavy rain）100% parts by weight；It is described
Dried beef is equipped with the auxiliary material of following parts by weight：Composite natral spice 0,5%, edible salt 2%, drinking water 20-30%, monosodium glutamate 0,6%,
Chickens' extract or chicken powder 0,4%, trehalose 0,5-3%, compounding sodium phosphate 0,26% etc..
The preparation method of the crisp dried beef includes following processing steps：
（1）, above-mentioned raw materials and auxiliary material are well mixed, be put into vacuum tumbler and pickle 8-12 hours, pickle 4-8 DEG C of temperature；
（2）, the beef pickled be put into steam box（Or stew in soy sauce in bittern）, the weight that each steaming plate is put into meat is no more than 4kg, steaming
Steamed in case 45 minutes（Or stew in soy sauce 45 minutes）；
（3）, will be steamed（Or stew in soy sauce is good）Beef be cooled to normal temperature, be divided into 10mm*10mm*10mm fourth shape, entrance is next
Link；
（4）, the jelly storehouse that is put into -35 DEG C to -45 DEG C be suddenly frozen into type, be dried in vacuo 12-20 on request into vacuum freeze drier
Hour takes out after removing moisture removal；
（5）, add（Or it is added without）Chilli oil, five sesame oil, sesame, chilli powder, zanthoxylum powder, white granulated sugar, maltose, monosodium glutamate,
Chickens' extract or chicken powder, fruit juice etc.；
（6）, vacuumize packaging or be not vacuum-packed, and sterilize, finished product be made.
Embodiment 2：
A kind of preparation method of crisp dried beef, the crisp beef dry raw material：Beef（Three take off a continuous heavy rain）100% parts by weight；It is described
Dried beef is equipped with the auxiliary material of following parts by weight：Composite natral spice 0,5%, edible salt 2%, drinking water 20-30%, monosodium glutamate 0,6%,
Chickens' extract or chicken powder 0,4%, trehalose 0,5-3%, compounding sodium phosphate 0,26% etc..
The preparation method of the crisp dried beef includes following processing steps：
（1）, above-mentioned raw materials and auxiliary material are well mixed, be put into vacuum tumbler and pickle 8-12 hours, pickle 4-8 DEG C of temperature；
（2）, the beef pickled be put into steam box（Or stew in soy sauce in bittern）, the weight that each steaming plate is put into meat is no more than 4kg, steaming
Steamed in case 45 minutes（Or stew in soy sauce 45 minutes）；
（3）, will be steamed（Or stew in soy sauce is good）Beef pulled into while hot using wire drawing machine it is thread, add（Or it is added without）Peanut, almond,
The jelly storehouse that pine nut, walnut, chilli powder, zanthoxylum powder, glucose, white granulated sugar, starch, dextrin etc. are put into -35 DEG C to -45 DEG C is suddenly frozen into
Type, cut into the granular of 10mm*10mm*10mm；
（4）, be dried in vacuo on request into vacuum freeze drier 12-20 hours remove moisture removal after take out；
（5）, add（Or it is added without）Chilli oil, five sesame oil, sesame, chilli powder, zanthoxylum powder, white granulated sugar, maltose, monosodium glutamate,
Chickens' extract or chicken powder, fruit juice etc.；
（6）, vacuumize packaging or be not vacuum-packed, and sterilize, finished product be made.
The preparation method of the crisp dried beef of the present invention has advantages below：
1st, using preparation method of the present invention make crisp dried beef be with beef through pickle, cure, twist cut, mix nut fruits and
Flavor dried meat product made of preserved fruit class, freeze-drying, the product add the distinctive fragrance of beef, color and luster, mouthfeel, comfortable
Degree, the soft crisp slugging of entrance, totally not dirty hand, and can be widely applied to the intensive processing of other meat products, aquatic products.
2nd, the method efficiency high that the present invention makes, it is adapted to pipelining, while mouthfeel is ensured, disclosure satisfy that market
Demand.
3rd, the method that the present invention makes vacuumizes packaging or is not vacuum-packed, and sterilizes, and finished product is made, can increase the production
The shelf-life of product, the product is set to preserve for a long time.
The basic principles, principal features and advantages of the present invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, the original for simply illustrating the present invention described in above-described embodiment and specification
Reason, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes and improvements
It all fall within the protetion scope of the claimed invention.The claimed scope of the invention is by appended claims and its Xiao Wu circle
It is fixed.
Claims (2)
- A kind of 1. preparation method of crisp dried beef, it is characterised in that：The crisp beef dry raw material：Beef（Three take off a continuous heavy rain） 100% parts by weight；The dried beef is equipped with the auxiliary material of following parts by weight：Composite natral spice 0,5%, edible salt 2%, drinking water 20-30%, monosodium glutamate 0,6%, chickens' extract or chicken powder 0,4%, trehalose 0,5-3%, compounding sodium phosphate 0,26% etc..
- A kind of 2. preparation method of crisp dried beef according to claim 1, it is characterised in that：The crisp dried beef Preparation method includes following processing steps：（1）, above-mentioned raw materials and auxiliary material are well mixed, be put into vacuum tumbler and pickle 8-12 hours, pickle 4-8 DEG C of temperature；（2）, the beef pickled be put into steam box（Or stew in soy sauce in bittern）, the weight that each steaming plate is put into meat is no more than 4kg, steaming Steamed in case 45 minutes（Or stew in soy sauce 45 minutes）；（3）, will be steamed（Or stew in soy sauce is good）Beef be cooled to normal temperature, be divided into 10mm*10mm*10mm fourth shape, entrance is next Link；（4）, the jelly storehouse that is put into -35 DEG C to -45 DEG C be suddenly frozen into type, be dried in vacuo 12-20 on request into vacuum freeze drier Hour takes out after removing moisture removal；（5）, add（Or it is added without）Chilli oil, five sesame oil, sesame, chilli powder, zanthoxylum powder, white granulated sugar, maltose, monosodium glutamate, Chickens' extract or chicken powder, fruit juice etc.；（6）, vacuumize packaging or be not vacuum-packed, and sterilize, finished product be made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678752.7A CN107373393A (en) | 2017-08-10 | 2017-08-10 | A kind of preparation method of crisp dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710678752.7A CN107373393A (en) | 2017-08-10 | 2017-08-10 | A kind of preparation method of crisp dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373393A true CN107373393A (en) | 2017-11-24 |
Family
ID=60355083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710678752.7A Pending CN107373393A (en) | 2017-08-10 | 2017-08-10 | A kind of preparation method of crisp dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373393A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
| CN111713642A (en) * | 2020-06-18 | 2020-09-29 | 湖南农业大学 | Dried spicy sauced beef prefabricated dish and preparation method thereof |
| CN112438359A (en) * | 2019-08-27 | 2021-03-05 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN112841551A (en) * | 2021-01-20 | 2021-05-28 | 安徽农业大学 | Preparation method of novel sauced chicken |
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| EP2095942A1 (en) * | 2006-05-17 | 2009-09-02 | Curwood, Inc. | Method that Promotes or Preserves the Desirable Color of Meat |
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| CN106690082A (en) * | 2016-11-16 | 2017-05-24 | 广西山水牛农业有限责任公司 | Dried beef with healthcare functions |
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2017
- 2017-08-10 CN CN201710678752.7A patent/CN107373393A/en active Pending
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112438359A (en) * | 2019-08-27 | 2021-03-05 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN112438359B (en) * | 2019-08-27 | 2024-03-08 | 湖南农业大学 | Vacuum freeze-dried beef jerky and method for accelerating drying rate thereof |
| CN111374275A (en) * | 2020-03-26 | 2020-07-07 | 山东天博食品配料有限公司 | Preparation method of leisure freeze-dried bacon |
| CN111713642A (en) * | 2020-06-18 | 2020-09-29 | 湖南农业大学 | Dried spicy sauced beef prefabricated dish and preparation method thereof |
| CN112841551A (en) * | 2021-01-20 | 2021-05-28 | 安徽农业大学 | Preparation method of novel sauced chicken |
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