CN107410902A - A kind of bacon is dry and preparation method thereof - Google Patents
A kind of bacon is dry and preparation method thereof Download PDFInfo
- Publication number
- CN107410902A CN107410902A CN201710354917.5A CN201710354917A CN107410902A CN 107410902 A CN107410902 A CN 107410902A CN 201710354917 A CN201710354917 A CN 201710354917A CN 107410902 A CN107410902 A CN 107410902A
- Authority
- CN
- China
- Prior art keywords
- bacon
- poured
- water
- meat
- packaging
- 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
- 235000015241 bacon Nutrition 0.000 title claims abstract description 198
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 61
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 55
- 150000002367 halogens Chemical class 0.000 claims abstract description 55
- 238000001816 cooling Methods 0.000 claims abstract description 30
- 235000015277 pork Nutrition 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 13
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 13
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 13
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 13
- 241000234314 Zingiber Species 0.000 claims abstract description 13
- 241000310089 Zingiber kawagoi Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 238000004904 shortening Methods 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 63
- 238000004806 packaging method and process Methods 0.000 claims description 54
- 235000013372 meat Nutrition 0.000 claims description 53
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 48
- 238000004140 cleaning Methods 0.000 claims description 34
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 229910052742 iron Inorganic materials 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 24
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 18
- 229940029982 garlic powder Drugs 0.000 claims description 18
- 238000003860 storage Methods 0.000 claims description 17
- 238000002791 soaking Methods 0.000 claims description 14
- 238000012360 testing method Methods 0.000 claims description 14
- 244000290333 Vanilla fragrans Species 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 238000012856 packing Methods 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 244000304337 Cuminum cyminum Species 0.000 claims description 8
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 238000007605 air drying Methods 0.000 claims description 7
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 238000009461 vacuum packaging Methods 0.000 claims description 7
- 238000005406 washing Methods 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 229920000742 Cotton Polymers 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 235000009508 confectionery Nutrition 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 16
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 239000002253 acid Substances 0.000 abstract description 5
- 150000002978 peroxides Chemical class 0.000 abstract description 5
- 244000263375 Vanilla tahitensis Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 28
- 235000019634 flavors Nutrition 0.000 description 28
- 239000003205 fragrance Substances 0.000 description 11
- 125000003118 aryl group Chemical group 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 230000033764 rhythmic process Effects 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 239000003337 fertilizer Substances 0.000 description 4
- 239000002304 perfume Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 239000000779 smoke Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
- A23B4/0056—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes with packages, or with shaping in the form of blocks or portions
-
- 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
Abstract
The invention discloses a kind of bacon to do, including pork and halogen material, and the raw materials used kind of pork and the halogen material and its quality proportioning are：Pork 100kg, 300 ± 10g of chilli, 150 ± 10g of Chinese prickly ash, 500 ± 10g of ginger, 250 ± 10g of garlic, 50 ± 3g of cooking wine, 20 ± 3g of anise, 80 ± 3g of cassia bark, 40 ± 3g of cloves, 60 ± 3g of vanilla, in one's early teens 80 ± 3g of radix glycyrrhizae, 10 ± 3g of 50 ± 3g, 10 ± 3g of zingiber kawagoii and rhizoma nardostachyos.The invention also discloses the preparation method that a kind of bacon is done, it is prepared according to following steps：(1) soak；(2) feeding is examined；(3) clean；(4) shortening；(5) cut into slices；(6) it is fried；(7) spice；(8) cooling is examined；(9) pack.The invention has the advantages that：The dry acid value of bacon, peroxide value, nitrite equal size are high well below national standard, quality.
Description
Technical field
The present invention relates to meat products and preparation method thereof, more particularly to a kind of bacon is dry and preparation method thereof.
Background technology
Bacon is the special product in the area such as Shaanxi, China, Sichuan, Hunan, with a history of thousands of years so far, because of its uniqueness
Lacol flavor and liked by many people.The preparation method of traditional bacon is using pork as raw material, adds salt, sugar and spice
After pickling, then through drying, toasting, sootiness, etc. technique be process., it is necessary to which bacon is soaked when edible, steamed by high temperature
Just edible after cooked is very inconvenient.It is a kind of more healthy with the improvement of people ' s living standards with the quickening of rhythm of life
Delicious, instant edible the dry demand for increasingly meeting people of bacon.
The content of the invention
The present invention is done in order to solve the above technical problems, providing a kind of bacon, including pork and halogen material, pork and the halogen material
Raw materials used kind and its quality proportioning are：Pork 100kg, 300 ± 10g of chilli, 150 ± 10g of Chinese prickly ash, ginger 500 ±
10g, 250 ± 10g of garlic, 50 ± 3g of cooking wine, 20 ± 3g of anise, 80 ± 3g of cassia bark, 40 ± 3g of cloves, 60 ± 3g of vanilla, radix glycyrrhizae
10 ± 3g of 80 ± 3g, in one's early teens 50 ± 3g, 10 ± 3g of zingiber kawagoii and rhizoma nardostachyos.
Its further technical scheme：
It is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line
Shape flowing water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cuts into
The bacon section of 10-15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then
Manually cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
<I>By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens, zingiber kawagoii
Halogen material is made into according to quality proportioning with rhizoma nardostachyos, described halogen material cotton gauze wraps up the big iron pan for being put into wash clean, adds 120 liters of water
Big fire boils, then big fire infusion 30 minutes；
<II>The washed 25kg bacon section halogen of (3) cleaning step is added toward big iron pan to boil 45 ± 1 minutes, then with strainer halogen
Well-done 25kg bacon section, which is pulled out to pour into, enters (5) slicing step in stainless steel disc；
<iii>Repeat<II>Step, after washed 25kg bacon sections are added toward big iron pan and have reached 100kg, institute
The halogen material stated is abandoned, and big iron pan wash clean is standby, can add water≤50 liter during described halogen material shortening 100kg bacon sections successively；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, width are cut on request
1.5-2.5cm, thick 0.3-0.5cm bacon piece, are put into meat tray；
(6) it is fried：Bacon piece is poured into 5-10 minutes in the Fryer of edible oil boiling, is subsequently poured into oil leak car；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 5 ± 1 minutes；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat
Uniform normal temperature；
(9) pack：Bacon piece after cooling is placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon.
Its further technical scheme：
It is further comprising the steps of：
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe,
Temperature control is sterilized 20 ± 1 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, swollen bag is rejected and does not conform to
Lattice product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine
Dry packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize is weighed by the quality requirement on outer packaging bag
After load outer packaging bag, refill case storage.
Its further technical scheme：
160 ± 5 DEG C of the temperature of step (6) Fryer, it is slowly stirred in frying course, fried uniform, nothing is adhered.
Its further technical scheme：
The auxiliary material of step (7) includes chilli powder, garlic powder, zanthoxylum powder, white sugar, and the cube meat fried for 10kg is required
Its quality proportioning of auxiliary material is as follows：Chilli powder 0.5kg, garlic powder 0.25kg, zanthoxylum powder 0.25kg, white sugar 0.1kg.
Its further technical scheme：
The auxiliary material of step (7) includes garlic powder, white sugar, the cube meat fried for 10kg, its quality proportioning of required auxiliary material
It is as follows：Garlic powder 0.25kg, white sugar 0.1kg.
Its further technical scheme：
The auxiliary material of step (7) includes cumin powder, chilli powder, garlic powder, white sugar, and the cube meat fried for 10kg is required
Its quality proportioning of auxiliary material is as follows：Cumin powder 0.4kg, chilli powder 0.15kg, garlic powder 0.25kg, white sugar 0.1kg.
The invention also discloses the preparation method that a kind of bacon is done, it is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line
Shape flowing water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cuts into
The bacon section of 10-15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then
Manually cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens,
Zingiber kawagoii and rhizoma nardostachyos are put into infusion in big iron pan according to quality proportioning, add water big fire to boil, and after water boiling, then washed bacon section are fallen
Enter halogen in big iron pan to boil 45 ± 1 minutes, then bacon section is pulled out with strainer and poured into stainless steel disc；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, width are cut on request
1.5-2.5cm, thick 0.3-0.5cm pork slices, are put into meat tray；
(6) it is fried：Bacon piece is poured into 5-10 minutes in the Fryer of edible oil boiling, is subsequently poured into oil leak car；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 5 ± 1 minutes；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat
Uniform normal temperature；
(9) pack：Bacon piece after cooling is placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon.
Its further technical scheme：
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe,
Temperature control is sterilized 20 ± 1 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, swollen bag is rejected and does not conform to
Lattice product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine
Dry packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize is weighed by the quality requirement on outer packaging bag
After load outer packaging bag, refill case storage.
Its further technical scheme：
160 ± 5 DEG C of the temperature of step (6) Fryer, it is slowly stirred in frying course, fried uniform, nothing is adhered.
Above-mentioned (7) spice, (8) cooling are examined, (9) packaging step is completed in cleaning shop.
Beneficial effects of the present invention are as follows：(1) the dry acid value of bacon, peroxide value, nitrite equal size well below
National standard, quality are high；(2) condition is good, not hard not soft, delicate mouthfeel, and bacon do regular shape, unanimously, and meat is loose, mouthfeel
Exquisiteness, it is moderately salted, fertilizer and it is oiliness, there is strong cured Flavor；(3) compared with prior art, the present invention by will immersion,
Feeding inspection, cleaning, shortening, section, frying, spice, cooling are examined, packaging step processing be made it is a kind of it is in good taste, when preserving
Between it is long, fresh-keeping degree is high, long shelf-life is done up to the bacon of 12 months, instant bagged；(4) the halogen material obtained by many experiments is matched somebody with somebody
Increase delicate flavour than removable bacon gas of having a strong smell, make fine and tender taste, aromatic flavour, eat that oiliness, smell is simple and elegant and delicate fragrance, smoke flavour are strange long
Spy, chew in season perfume (or spice) and be full of mouth, full room fragrance, ratio of adjuvant unique flavor, it is cured it is aromatic it is strongly fragrant, it is tasty and refreshing it is oiliness, left a lingering fragrance in one's mouth, be mellow fresh
U.S., have bacon cured Flavor, eating method is simple and convenient, complied with people from modern metropolitan cities pursued on diet it is health delicious
Consumption demand, rhythm of life and life requirement that people increasingly accelerate are catered to, be that a kind of original flavor bacon to show unique characteristics is done, pole
Has market potential.
Embodiment
To better illustrate the present invention, described in detail with reference to embodiment.
Embodiment one
A kind of bacon is done, including pork and halogen material, and the raw materials used kind of pork and the halogen material and its quality proportioning are：Pig
Meat 100kg, chilli 300g, Chinese prickly ash 150g, ginger 500g, garlic 250g, cooking wine 50g, anistree 20g, cassia bark 80g, cloves
40g, vanilla 60g, in one's early teens radix glycyrrhizae 80g, 50g, zingiber kawagoii 10g and rhizoma nardostachyos 10g.
The dry preparation method of above-mentioned bacon, is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line
Shape flowing water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cuts into
The bacon section of 10-15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then
Manually cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：
<I>By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens, zingiber kawagoii
Halogen material is made into according to quality proportioning with rhizoma nardostachyos, described halogen material cotton gauze wraps up the big iron pan for being put into wash clean, adds 120 liters of water
Big fire boils, then big fire infusion 30 minutes；
<II>The washed 25kg bacon section halogen of (3) cleaning step is added toward big iron pan to boil 45 ± 1 minutes, then with strainer halogen
Well-done 25kg bacon section, which is pulled out to pour into, enters (5) slicing step in stainless steel disc；
<iii>Repeat<II>Step, after washed 25kg bacon sections are added toward big iron pan and have reached 100kg, institute
The halogen material stated is abandoned, and big iron pan wash clean is standby, can add water≤50 liter during described halogen material shortening 100kg bacon sections successively；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, width are cut on request
1.5-2.5cm, thick 0.3-0.5cm bacon piece, are put into meat tray；
(6) it is fried：Bacon piece is poured into the Fryer of edible oil boiling 5 minutes, be subsequently poured into oil leak car；Fryer
155 DEG C of temperature, be slowly stirred in frying course, it is fried uniformly, without being adhered；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 5 minutes；Described
Auxiliary material includes chilli powder, garlic powder, zanthoxylum powder, white sugar, and the cube meat fried for 100kg, required auxiliary material its quality proportioning is such as
Under：Chilli powder 5kg, garlic powder 2.5kg, zanthoxylum powder 2.5kg, white sugar 1kg；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat
Uniform normal temperature；Inspector keeps sample detection by gainer；
(9) pack：Bacon piece after cooling is placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon；
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe,
Temperature control is sterilized 20 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, it is unqualified to reject swollen bag
Product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine and do
Packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize is weighed by the quality requirement on outer packaging bag
After load outer packaging bag, refill case storage.
Above-mentioned (7) spice, (8) cooling are examined, (9) packaging step is completed in cleaning shop.
The present embodiment samples 5 bags, and every bag of 10g survey report is as follows：
The present embodiment has the beneficial effect that:(1) the dry acid value of bacon, peroxide value, nitrite equal size are much low
It is high in national standard, quality；(2) bacon does regular shape, consistent, and condition is good, and meat is loose, delicate mouthfeel, moderately salted, fertilizer
And it is oiliness, there is strong cured Flavor；(3) compared with prior art, the present invention by will immersion, feeding examine, cleaning, it is ripe
System, section, frying, spice, cooling are examined processing that a kind of bacon in good taste, health delicious is made and done；Pass through wind of packing, sterilize
Do, the joint sealing storage offer holding time is long, fresh-keeping degree is high, the bacon of instant bagged is done；(4) halogen obtained by many experiments
Material proportioning can remove bacon gas of having a strong smell and increase delicate flavour, make fine and tender taste, aromatic flavour, eat that oiliness, smell is simple and elegant long and delicate fragrance, smoke flavour
It is peculiar, chew in season perfume (or spice) and be full of mouth, full room fragrance, spicy ratio of adjuvant is adapted to the peppery crowd of happiness, its unique flavor, cured aromatic strongly fragrant, refreshing
Mouth is oiliness, lefts a lingering fragrance in one's mouth, be mellow delicious, and the cured Flavor with bacon, eating method is simple and convenient, has complied with people from modern metropolitan cities
Health delicious consumption demand is pursued on diet, has catered to rhythm of life and life requirement that people increasingly accelerate, is a kind of
The original flavor bacon to show unique characteristics is done, great market potential.
Embodiment two
A kind of bacon is done, including pork and halogen material, and the raw materials used kind of pork and the halogen material and its quality proportioning are：Pig
Meat 100kg, chilli 310g, Chinese prickly ash 160g, ginger 490g, garlic 260g, cooking wine 53g, anistree 23g, cassia bark 83g, cloves
43g, vanilla 57g, in one's early teens radix glycyrrhizae 77g, 47g, zingiber kawagoii 7g and rhizoma nardostachyos 7g.
The dry preparation method of above-mentioned bacon, is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line
Shape flowing water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cuts into
The bacon section of 10-15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then
Manually cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：
<I>By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens, zingiber kawagoii
Halogen material is made into according to quality proportioning with rhizoma nardostachyos, described halogen material cotton gauze wraps up the big iron pan for being put into wash clean, adds 120 liters of water
Big fire boils, then big fire infusion 30 minutes；
<II>The washed 25kg bacon section halogen of (3) cleaning step is added toward big iron pan to boil 45 ± 1 minutes, then with strainer halogen
Well-done 25kg bacon section, which is pulled out to pour into, enters (5) slicing step in stainless steel disc；
<iii>Repeat<II>Step, after washed 25kg bacon sections are added toward big iron pan and have reached 100kg, institute
The halogen material stated is abandoned, and big iron pan wash clean is standby, can add water≤50 liter during described halogen material shortening 100kg bacon sections successively；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, width are cut on request
1.5-2.5cm, thick 0.3-0.5cm bacon piece, are put into meat tray；
(6) it is fried：Bacon piece is poured into the Fryer of edible oil boiling 5 minutes, be subsequently poured into oil leak car；Fryer
165 DEG C of temperature, be slowly stirred in frying course, it is fried uniformly, without being adhered；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 6 minutes, it is described
Auxiliary material is including garlic powder, white sugar, the cube meat fried for 100kg, and its quality proportioning of required auxiliary material is as follows：Garlic powder 2.5kg,
White sugar 1kg；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat
Uniform normal temperature；Inspector keeps sample detection by gainer；
(9) pack：Pork slices after cooling are placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon；
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe,
Temperature control is sterilized 20 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, it is unqualified to reject swollen bag
Product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine and do
Packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize is weighed by the quality requirement on outer packaging bag
After load outer packaging bag, refill case storage.
Above-mentioned (7) spice, (8) cooling are examined, (9) packaging step is completed in cleaning shop.
The present embodiment samples 5 bags, and every bag of 10g survey report is as follows：
The present embodiment has the beneficial effect that：(1) the dry acid value of bacon, peroxide value, nitrite equal size are much low
It is high in national standard, quality；(2) bacon does regular shape, consistent, and condition is good, and meat is loose, delicate mouthfeel, moderately salted, fertilizer
And it is oiliness, there is strong cured Flavor；(3) compared with prior art, the present invention by will immersion, feeding examine, cleaning, it is ripe
System, section, frying, spice, cooling are examined processing that a kind of bacon in good taste, health delicious is made and done；Pass through wind of packing, sterilize
Do, the joint sealing storage offer holding time is long, fresh-keeping degree is high, the bacon of instant bagged is done；(4) halogen obtained by many experiments
Material proportioning can remove bacon gas of having a strong smell and increase delicate flavour, make fine and tender taste, aromatic flavour, eat that oiliness, smell is simple and elegant long and delicate fragrance, smoke flavour
It is peculiar, chew in season perfume (or spice) and be full of mouth, full room fragrance, original flavor ratio of adjuvant is adapted to most people absolutely, its unique flavor, cured aromatic strongly fragrant, tasty and refreshing
It is oiliness, left a lingering fragrance in one's mouth, be mellow delicious, have bacon cured Flavor, eating method is simple and convenient, has complied with people from modern metropolitan cities and has existed
Health delicious consumption demand is pursued on diet, has catered to rhythm of life and life requirement that people increasingly accelerate, is a kind of only
The original flavor bacon of tool characteristic is done, great market potential.
Embodiment three
A kind of bacon is done, including pork and halogen material, and the raw materials used kind of pork and the halogen material and its quality proportioning are：Pig
Meat 100kg, chilli 290g, Chinese prickly ash 140g, ginger 510g, garlic 240g, cooking wine 47g, anistree 17g, cassia bark 77g, cloves
37g, vanilla 63g, in one's early teens radix glycyrrhizae 83g, 53g, zingiber kawagoii 13g and rhizoma nardostachyos 13g.
The dry preparation method of above-mentioned bacon, is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line
Shape flowing water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cuts into
The bacon section of 10-15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then
Manually cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：<I>By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, careless beans
Cool, zingiber kawagoii and rhizoma nardostachyos are made into halogen material according to quality proportioning, and described halogen material cotton gauze wraps up the big iron pan for being put into wash clean, added
120 liters of big fire of water boil, then big fire infusion 30 minutes；
<II>The washed 25kg bacon section halogen of (3) cleaning step is added toward big iron pan to boil 45 ± 1 minutes, then with strainer halogen
Well-done 25kg bacon section, which is pulled out to pour into, enters (5) slicing step in stainless steel disc；
<iii>Repeat<II>Step, after washed 25kg bacon sections are added toward big iron pan and have reached 100kg, institute
The halogen material stated is abandoned, and big iron pan wash clean is standby, can add water≤50 liter during described halogen material shortening 100kg bacon sections successively；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, width are cut on request
1.5-2.5cm, thick 0.3-0.5cm bacon piece, are put into meat tray；
(6) it is fried：Bacon piece is poured into the Fryer of edible oil boiling 5 minutes, be subsequently poured into oil leak car；Fryer
155 DEG C of temperature, be slowly stirred in frying course, it is fried uniformly, without being adhered；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 4 minutes, it is described
Auxiliary material includes cumin powder, chilli powder, garlic powder, white sugar, and the cube meat fried for 10kg, required auxiliary material its quality proportioning is such as
Under：Cumin powder 0.4kg, chilli powder 0.15kg, garlic powder 0.25kg, white sugar 0.1kg；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat
Uniform normal temperature；Inspector keeps sample detection by gainer；
(9) pack：Bacon piece after cooling is placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon.
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe,
Temperature control is sterilized 20 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, it is unqualified to reject swollen bag
Product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine and do
Packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize is weighed by the quality requirement on outer packaging bag
After load outer packaging bag, refill case storage.
Above-mentioned (7) spice, (8) cooling are examined, (9) packaging step is completed in cleaning shop.
The present embodiment samples 5 bags, and every bag of 10g survey report is as follows：
The present embodiment has the beneficial effect that：(1) the dry acid value of bacon, peroxide value, nitrite equal size are much low
It is high in national standard, quality；(2) bacon does regular shape, consistent, and condition is good, and meat is loose, delicate mouthfeel, moderately salted, fertilizer
And it is oiliness, there is strong cured Flavor；(3) compared with prior art, the present invention by will immersion, feeding examine, cleaning, it is ripe
System, section, frying, spice, cooling are examined processing that a kind of bacon in good taste, health delicious is made and done；By packing, sterilizing
Air-dry, the joint sealing storage offer holding time is long, fresh-keeping degree is high, the bacon of instant bagged is done；(4) obtained by many experiments
Halogen material proportioning can remove bacon gas of having a strong smell and increase delicate flavour, make fine and tender taste, aromatic flavour, eat that oiliness, smell is simple and elegant long and delicate fragrance, smoked
Taste is peculiar, chews in season perfume (or spice) and is full of mouth, and full room fragrance, cumin ratio of adjuvant, unique flavor, cured aromatic strongly fragrant, tasty and refreshing oiliness, ability to speak are stayed
Fragrant, mellow delicious, the bacon for being applicable hobby cumin is done, and eating method is simple and convenient, has complied with people from modern metropolitan cities on diet
Health delicious consumption demand is pursued, has catered to rhythm of life and life requirement that people increasingly accelerate, is that one kind shows unique characteristics
Original flavor bacon do, great market potential.
Above example is only the exemplary embodiment of the present invention, is not used in the limitation present invention, those skilled in the art can
With within the scope of the present invention, various modifications or equivalent substitution are made to the present invention, this modification or equivalent substitution also should
It is considered as and is within the scope of the present invention.
Claims (10)
1. a kind of bacon is done, it is characterised in that：Including pork and halogen material, the raw materials used kind of pork and the halogen material and its quality
Match and be：Pork 100kg, 300 ± 10g of chilli, 150 ± 10g of Chinese prickly ash, 500 ± 10g of ginger, 250 ± 10g of garlic, cooking wine 50
± 3g, 20 ± 3g of anise, 80 ± 3g of cassia bark, 40 ± 3g of cloves, 60 ± 3g of vanilla, in one's early teens 80 ± 3g of radix glycyrrhizae, 50 ± 3g, zingiber kawagoii
10 ± 3g of 10 ± 3g and rhizoma nardostachyos.
2. a kind of bacon as claimed in claim 1 is done, it is characterised in that：It is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line streaming
Water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cut into 10-
The bacon section of 15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then manually
Cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：
<I>By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens, zingiber kawagoii and sweet
Pine is made into halogen material according to quality proportioning, and described halogen material cotton gauze wraps up the big iron pan for being put into wash clean, adds 120 liters of big fire of water
Boil, then big fire infusion 30 minutes；
<II>The washed 25kg bacon section halogen of (3) cleaning step is added toward big iron pan to boil 45 ± 1 minutes, then it is with strainer that halogen is cooked
25kg bacon sections pull out to pour into and enter (5) slicing step in stainless steel disc；
<iii>Repeat<II>Step, it is described after washed 25kg bacon sections are added toward big iron pan and have reached 100kg
Halogen material is abandoned, and big iron pan wash clean is standby, can add water≤50 liter during described halogen material shortening 100kg bacon sections successively；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, wide 1.5- are cut on request
2.5cm, thick 0.3-0.5cm bacon piece, are put into meat tray；
(6) it is fried：Bacon piece is poured into 5-10 minutes in the Fryer of edible oil boiling, is subsequently poured into oil leak car；
(7) spice:Fried good bacon piece is poured into mixer, is proportionally added into auxiliary material, is stirred 5 ± 1 minutes；
(8) cooling is examined：The bacon piece being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat are uniform
Normal temperature；
(9) pack：Bacon piece after cooling is placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon.
3. a kind of bacon as claimed in claim 2 is done, it is characterised in that：It is further comprising the steps of：
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe, temperature
Control is sterilized 20 ± 1 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, it is unqualified to reject swollen bag
Product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine and do
Packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize fills after being weighed by the quality requirement on outer packaging bag
Enter outer packaging bag, refill case storage.
4. a kind of bacon as claimed in claim 3 is done, it is characterised in that：The temperature 160 ± 5 of described step (6) Fryer
DEG C, it is slowly stirred in frying course, fried uniform, nothing is adhered.
5. a kind of bacon as claimed in claim 4 is done, it is characterised in that：The auxiliary material of described step (7) includes chilli powder, big
Garlic powder, zanthoxylum powder, white sugar, the cube meat fried for 10kg, its quality proportioning of required auxiliary material are as follows：Chilli powder 0.5kg, garlic
Powder 0.25kg, zanthoxylum powder 0.25kg, white sugar 0.1kg.
6. a kind of bacon as claimed in claim 4 is done, it is characterised in that：The auxiliary material of described step (7) includes garlic powder, white
Sugar, the cube meat fried for 10kg, its quality proportioning of required auxiliary material are as follows：Garlic powder 0.25kg, white sugar 0.1kg.
7. a kind of bacon as claimed in claim 4 is done, it is characterised in that：The auxiliary material of described step (7) includes cumin powder, peppery
Green pepper powder, garlic powder, white sugar, the cube meat fried for 10kg, its quality proportioning of required auxiliary material are as follows：Cumin powder 0.4kg, capsicum
Powder 0.15kg, garlic powder 0.25kg, white sugar 0.1kg.
A kind of 8. dry preparation method of bacon, it is characterised in that：It is prepared according to following steps：
(1) soak：Bacon is poured into fermentation vat, opens tap, after pond reclaimed water is full, current are turned down, keeps line streaming
Water, soaked 16-18 hours with winter bacon in the fall, spring and summer bacon soak 24 ± 2 hours；
(2) feeding is examined：Bacon after immersion is deposited on chopping board, shapeless or show condition part rejected, then cut into 10-
The bacon section of 15cm length；
(3) clean：Water in cleaning machine is heated to 45 DEG C ± 1 DEG C, then bacon section is poured into cleaning machine and cleaned, then manually
Cleaned with hot water, until washing the water no-sundries of meat, terminating without dirt, cleaning；
(4) shortening：By chilli, Chinese prickly ash, ginger, garlic, cooking wine, anise, cassia bark, cloves, vanilla, radix glycyrrhizae, in one's early teens, zingiber kawagoii
Infusion in big iron pan is put into according to quality proportioning with rhizoma nardostachyos, adds water big fire to boil, after water boiling, then washed bacon section is poured into greatly
Halogen is boiled 45 ± 1 minutes in iron pan, then bacon section is pulled out with strainer and poured into stainless steel disc；
(5) cut into slices：By the well-done bacon section of halogen is shapeless or fat meat part is rejected, then long 2-3cm, wide 1.5- are cut on request
2.5cm, thick 0.3-0.5cm pork slices, are put into meat tray；
(6) it is fried：Sliced meat are poured into 5-10 minutes in the Fryer of edible oil boiling, are subsequently poured into oil leak car；
(7) spice：Fried good sliced meat are poured into mixer, are proportionally added into auxiliary material, are stirred 5 ± 1 minutes；
(8) cooling is examined：The pork being stirred is poured into meat tray, is fitly put into cooling frame, until sliced meat are uniformly normal
Temperature；
(9) pack：Pork slices after cooling are placed in packing machine mould, automatic vacuum packaging；The drying standby completion of bacon.
A kind of 9. dry preparation method of bacon as claimed in claim 8, it is characterised in that：It is further comprising the steps of：
(10) sterilizing air-dries：The bacon that vacuum packet is installed is done packaging and poured into sterilizing axe Special-purpose basket, promotes in sterilizing axe, temperature
Control is sterilized 20 ± 1 minutes at 121 DEG C, and the dry packaging of bacon is carried out into water soaking test after the completion of sterilizing, it is unqualified to reject swollen bag
Product, the dry packaging of the qualified bacon of water soaking test gets rid of most of moisture by vibratory sieve, then air-dries bacon with high current air-dry machine and do
Packaging；
(11) joint sealing storage is packed：The dry packaging of the bacon after air-drying that will sterilize fills after being weighed by the quality requirement on outer packaging bag
Enter outer packaging bag, refill case storage.
A kind of 10. dry preparation method of bacon as claimed in claim 8, it is characterised in that：Described step (6) Fryer
160 ± 5 DEG C of temperature, it is slowly stirred in frying course, fried uniform, nothing is adhered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710354917.5A CN107410902A (en) | 2017-05-18 | 2017-05-18 | A kind of bacon is dry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710354917.5A CN107410902A (en) | 2017-05-18 | 2017-05-18 | A kind of bacon is dry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107410902A true CN107410902A (en) | 2017-12-01 |
Family
ID=60424772
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710354917.5A Pending CN107410902A (en) | 2017-05-18 | 2017-05-18 | A kind of bacon is dry and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410902A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028100A (en) * | 2017-06-05 | 2017-08-11 | 湖南省流沙河花猪生态牧业股份有限公司 | Flower dried pork production technology |
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023796A (en) * | 2007-01-31 | 2007-08-29 | 红原县邛溪镇牦牛肉干厂 | Method for preparing dried yak meat |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
-
2017
- 2017-05-18 CN CN201710354917.5A patent/CN107410902A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101023796A (en) * | 2007-01-31 | 2007-08-29 | 红原县邛溪镇牦牛肉干厂 | Method for preparing dried yak meat |
| CN103238855A (en) * | 2013-05-21 | 2013-08-14 | 四川大学 | Preparation method of convenient and instant cured meat |
| CN103876096A (en) * | 2013-12-12 | 2014-06-25 | 张礼超 | Brine material formula |
| CN105394154A (en) * | 2015-11-16 | 2016-03-16 | 郎溪县飞鲤镇幸福好运家畜养殖家庭农场 | Ready-to-eat preserved meat and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107028100A (en) * | 2017-06-05 | 2017-08-11 | 湖南省流沙河花猪生态牧业股份有限公司 | Flower dried pork production technology |
| CN107028100B (en) * | 2017-06-05 | 2020-12-04 | 湖南省流沙河花猪生态牧业股份有限公司 | Production process of leisure dried pork with flower |
| CN112106936A (en) * | 2019-06-20 | 2020-12-22 | 杨春城 | Method for making flaky and granular preserved meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN106852460A (en) | A kind of low nitrite preserved pork processing method for fumigating | |
| KR102025797B1 (en) | Method for Sousing chicken and method for manufacturing barbecued chicken | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| KR101209333B1 (en) | A preparation for korean sausage | |
| KR101303073B1 (en) | Method of preparing pumpkin sundae | |
| US20190313676A1 (en) | Boiled pork bossam and preparation method therefor | |
| CN107495192A (en) | A kind of cray food production technique | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| JP5670314B2 (en) | Cooked chestnuts in a sealed container, method for producing maltose in chestnuts, method for enhancing sweetness of cooked chestnuts, and method for producing cooked chestnuts in sealed containers | |
| CN108450922A (en) | A kind of beef paste with mushroom and preparation method thereof | |
| CN106901193A (en) | A kind of sauce pot roast beef | |
| CN108065225A (en) | A kind of instant type bacon silk food and its processing technology | |
| CN107410902A (en) | A kind of bacon is dry and preparation method thereof | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN108925870A (en) | A kind of rattan green pepper chicken and preparation method thereof | |
| CN102370208A (en) | Blood-soaked glutinous rice cake in bamboo tube | |
| CN107279838A (en) | A kind of wild small roe chili oil and preparation method thereof | |
| KR20180097317A (en) | Manufacturing method for smoked chitterlings | |
| KR101702575B1 (en) | Method of manufacturing slices of boiled and seasoning Boneless Chicken Feet in the way of direct roasting | |
| CN106722762A (en) | One kind bubble taste type Chinese meal frying flavoring and preparation method thereof | |
| KR20170073806A (en) | Method of preparing eaten roasted sundae | |
| CN108771140A (en) | A kind of formula and preparation method of Pork Lungs in Chili Sauce | |
| CN108185319A (en) | A kind of processing method of Cold spiced duck | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| 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: 20171201 |