CN107912712A - A kind of perfume pig bacon and preparation method thereof - Google Patents
A kind of perfume pig bacon and preparation method thereof Download PDFInfo
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
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Abstract
The invention discloses a kind of fragrant pig bacon and preparation method thereof.By raw material disposal, first pickle, it is secondary it is marinated, pickle three times, clean, dry, toast, smoking, sterilization steps obtain a kind of bright in color, quality are close, body is dry, well arranged, rosin assails the nostrils, it is fat but not greasy, thin without deadlock, entrance enjoy endless aftertastes, the fragrant pig bacon of long shelf-life.
Description
Technical field
The present invention relates to a kind of fragrant pig bacon and preparation method thereof.
Background technology
Fragrant pig also known as be " minipig ", its build is smaller, and economical precocious, trunk lean meat content is higher, and meat tenderness is delicious, thin skin
Bone is thin, can kill food, delactational piglets and newborn thread in early days without fishy smell, process roasting pig, bacon has a distinctive flavour.
The content of the invention
The present invention provides a kind of fragrant pig bacon and preparation method thereof.Pass through raw material disposal, marinated, cleaning, dry, baking
Bake, smoke, sterilization steps obtain that a kind of rosin is delicious, and color and luster is sallow, fragrance diffuses, fat but not greasy fragrant pig bacon.
The technical solution that the present invention takes is：
A kind of preparation method of perfume pig bacon, the preparation method comprise the following steps：
S1, raw material disposal：Fresh fragrant pork is chosen, is divided into the strip or bulk of 500~600g；
S2, prepare flavoring：By 100~120 parts of salt, 10~20 parts of white sugar, 10~15 parts of pepper powder, zanthoxylum powder 5~10
Part, 15~30 parts of star aniseed powder, 5~15 parts of chilli powder and 15~30 parts of lycopodium powder are mixed to prepare flavoring A；
By 40~60 parts of Aqua Folium Camelliae sinensis, 10~20 parts of cooking wine, 10~20 parts of soy sauce, 5~15 parts of light-coloured vinegar, 15~30 parts of salt, perfume
Cultural boiling after 5~15 parts of 5~15 parts of leaf, 10~20 parts of Chinese cassia tree, 5~15 parts of anise, 5~20 parts of ginger and nutmeg mixing
To 2/3rds of original volume, flavoring B is made；
1~5 part of 5~10 parts of red kojic rice powder, 1~5 part of sodium lactate, 1~5 part of sodium tripolyphosphate and calgon is mixed
Close, add 200~300 times of distilled water dissolvings, flavoring C is made；
S3, pickle first：Fragrant pork is put into progress 30~60min of tumbling in the flavoring A of its quality 10~20%, and
Pickled 2~3 days at 6~10 DEG C of temperature；
It is S4, secondary marinated：By step S3 pickle completion fragrant pork be put into flavoring B at 6~10 DEG C immersion 5~
10h；
S5, pickle three times：The fragrant pork that step S4 is pickled to completion is put into 5~10min of immersion in flavoring C；
S6, cleaning：The fragrant pork that step S5 is pickled to completion is put into ice Aqua Folium Camelliae sinensis and cleans repeatedly three times；
S7, drying：The fragrant pork for cleaning completion is placed in 6~10 DEG C of environment and is drained away the water；
S8, baking：Meat after step S7 is drained makes the water of meat under conditions of 40~45 DEG C, relative humidity 40~50%
Point content is reduced to 30~35%；
S9, smoke：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin；
S10, sterilizing：The fragrant pork for smoking completion is vacuum-packed, and is sterilized.
The preparation method of the lycopodium powder is：Pulverize and can obtain after pine nut broken shell is taken out the drying of pulp natural drying
To the lycopodium powder.The lycopodium powder so obtained can give out pine when sausage is smoked without any heating due to heated
Perfume (or spice), changes the mouthfeel and fragrance of sausage.
The preparation method of the iced tea water is：Tealeaves is soaked into 10~20min with the warm water of 5~10 times of weight, is soaked repeatedly
Bubble three times, merges soak, and soak is concentrated under reduced pressure into 1/3rd of original volume, is then refrigerated to 2~6 DEG C.With
Iced tea water cleans the fragrant pork after pickling, and on the one hand the temperature in controllable process, another aspect tea have
Antibacterial effect.
The flavoring B, flavoring C are both needed to be refrigerated to temperature as 2~10 DEG C.To ensure fragrant pork during operating
Environment temperature control in relatively low temperature, it is rotten to prevent that it from occurring.
In the step S3, stirred once when 24 is small during marinated.Fully goed deep into flavoring inside meat.
In the step S4, the dosage of flavoring B is subject to the surface for submerging fragrant pork, so that fragrant pork fully absorbs
Dispensing fragrance in flavoring.The very few effect for not reaching immersion, can excessively cause to waste.
In the step S9, the temperature fire-cureed is 40~45 DEG C, and relative humidity is 40~50%, fire-cures the time as 5~10
My god.Such humidity and temperature, it is ensured that fragrant pork slowly dry by dehydration, prevents that meat is stiff caused by dehydration is too fast.
In the step S10, sterilized using tunnel type continuous microwave, sterilizing time is 3~5min, the center of sterilization
Temperature control is at 75~85 DEG C, natural cooling after sterilization, you can obtain finished product.
Present invention also offers the fragrant pig bacon that the preparation method described in any one is prepared.
In the preparation method of perfume pig bacon provided by the invention, fragrant pork is used inherently to ensure that bacon for raw material
Peculiar taste, while use multi-pass pickling process, pickled first with powdered seasonings, ensure that condiment is fully infiltrated into meat
Inside matter, then pickled with the fragrant pungent condiment of liquid state, in condiment using the Aqua Folium Camelliae sinensis with sterilizing function, cooking wine, light-coloured vinegar as
Raw material, bacteria resistance function is had concurrently while being seasoned to fragrant pork, and it is rotten to prevent that it from occurring during immersion；Finally with
Raw material with water conservation, colouring, anti-corrosion function is pickled again for flavor enhancement, while the extension bacon shelf-life is reached,
Adjust its institutional framework；Fire-cureed afterwards using pine bark and pine needle, lycopodium powder and Aqua Folium Camelliae sinensis when coordinating marinated, make bacon
Give out strong rosin and tea perfume fragrance.
The fragrant pig bacon being prepared by the above method, bright in color, quality are close, body is dry, well arranged, loose
Perfume (or spice) assails the nostrils, is fat but not greasy, it is thin enjoy endless aftertastes without stiff, entrance, long shelf-life.
Embodiment
With reference to embodiment, the present invention is described in detail.
Embodiment 1
A kind of preparation method of perfume pig bacon, comprises the following steps：
S1, raw material disposal：Fresh fragrant pork is chosen, is divided into the strip or bulk of 500g；
S2, prepare flavoring：By 100 parts of salt, 10 parts of white sugar, 10 parts of pepper powder, 5 parts of zanthoxylum powder, 15 parts of star aniseed powder, capsicum
15 parts of 5 parts of powder and lycopodium powder are mixed to prepare flavoring A；
By 40 parts of Aqua Folium Camelliae sinensis, 10 parts of cooking wine, 10 parts of soy sauce, 5 parts of light-coloured vinegar, 15 parts of salt, 5 parts of spiceleaf, 10 parts of Chinese cassia tree, anise
To 2/3rds of original volume flavoring B is made, and be refrigerated in cultural boiling after 5 parts of 5 parts, 5 parts of ginger and nutmeg mix
2~10 DEG C；
By 1 part of 5 parts of red kojic rice powder, 1 part of sodium lactate, 1 part of sodium tripolyphosphate and calgon mixing, 200 times of steamings are added
Distilled water dissolves, and flavoring C is made, and be refrigerated to 2~10 DEG C；
S3, pickle first：Fragrant pork is put into progress tumbling 30min in the flavoring A of its quality 10~20%, and in temperature
Pickled 2~3 days at 6~10 DEG C of degree；
It is S4, secondary marinated：The fragrant pork that step S3 is pickled to completion is submerged into flavoring B, soaks 10h at 6 DEG C；
S5, pickle three times：The fragrant pork that step S4 is pickled to completion is put into flavoring C and soaks 5min；
S6, cleaning：The fragrant pork that step S5 is pickled to completion is put into ice Aqua Folium Camelliae sinensis and cleans repeatedly three times；
S7, drying：The fragrant pork for cleaning completion is placed in 6~10 DEG C of environment and is drained away the water；
S8, baking：Meat after step S7 is drained drops the moisture of meat under conditions of 40 DEG C, relative humidity 40%
As low as 30%；
S9, smoke：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin；The temperature fire-cureed is 40 DEG C, relative humidity 50%, fire-cures the time as 10 days；
S10, sterilizing：The fragrant pork vacuum packaging of completion will be smoked, will be sterilized using tunnel type continuous microwave, during sterilization
Between be 3min, the central temperature control of sterilization is at 85 DEG C, natural cooling after sterilization, you can obtain finished product.
Embodiment 2
A kind of preparation method of perfume pig bacon, comprises the following steps：
S1, raw material disposal：Fresh fragrant pork is chosen, is divided into the strip or bulk of 600g；
S2, prepare flavoring：By 120 parts of salt, 20 parts of white sugar, 15 parts of pepper powder, 10 parts of zanthoxylum powder, 30 parts of star aniseed powder, peppery
30 parts of 15 parts of green pepper powder and lycopodium powder are mixed to prepare flavoring A；
By 60 parts of Aqua Folium Camelliae sinensis, 20 parts of cooking wine, 20 parts of soy sauce, 15 parts of light-coloured vinegar, 30 parts of salt, 15 parts of spiceleaf, 20 parts of Chinese cassia tree, anise
Fragrant 15 parts, to 2/3rds of original volume, flavoring B is made in cultural boiling after the 15 parts of mixing of 20 parts of ginger and nutmeg, and
It is refrigerated to 2~10 DEG C；
By 1 part of 10 parts of red kojic rice powder, 1 part of sodium lactate, 5 parts of sodium tripolyphosphate and calgon mixing, 300 times of steamings are added
Distilled water dissolves, and flavoring C is made, and be refrigerated to 2~10 DEG C；
S3, pickle first：Fragrant pork is put into progress tumbling 60min in the flavoring A of its quality 10~20%, and in temperature
Pickled 3 days at 6~10 DEG C of degree；
It is S4, secondary marinated：The fragrant pork that step S3 is pickled to completion is submerged into flavoring B, is soaked at 6~10 DEG C
8h；
S5, pickle three times：The fragrant pork that step S4 is pickled to completion is put into flavoring C and soaks 10min；
S6, cleaning：The fragrant pork that step S5 is pickled to completion is put into ice Aqua Folium Camelliae sinensis and cleans repeatedly three times；
S7, drying：The fragrant pork for cleaning completion is placed in 6~10 DEG C of environment and is drained away the water；
S8, baking：Meat after step S7 is drained drops the moisture of meat under conditions of 45 DEG C, relative humidity 40%
As low as 35%；
S9, smoke：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin；The temperature fire-cureed is 45 DEG C, relative humidity 40%, fire-cures the time as 8 days；
S10, sterilizing：The fragrant pork vacuum packaging of completion will be smoked, will be sterilized using tunnel type continuous microwave, during sterilization
Between be 5min, the central temperature control of sterilization is at 75 DEG C, natural cooling after sterilization, you can obtain finished product.
Embodiment 3
A kind of preparation method of perfume pig bacon, comprises the following steps：
S1, raw material disposal：Fresh fragrant pork is chosen, is divided into the strip or bulk of 500~600g；
S2, prepare flavoring：By 110 parts of salt, 15 parts of white sugar, 12 parts of pepper powder, 8 parts of zanthoxylum powder, 25 parts of star aniseed powder, capsicum
20 parts of 10 parts of powder and lycopodium powder are mixed to prepare flavoring A；
By 50 parts of Aqua Folium Camelliae sinensis, 15 parts of cooking wine, 15 parts of soy sauce, 10 parts of light-coloured vinegar, 25 parts of salt, 10 parts of spiceleaf, 15 parts of Chinese cassia tree, anise
Fragrant 10 parts, to 2/3rds of original volume, flavoring B is made in cultural boiling after the 10 parts of mixing of 14 parts of ginger and nutmeg, and
It is refrigerated to 2~10 DEG C；
By 2 parts of 8 parts of red kojic rice powder, 1 part of sodium lactate, 2 parts of sodium tripolyphosphate and calgon mixing, 300 times of steamings are added
Distilled water dissolves, and flavoring C is made, and be refrigerated to 2~10 DEG C；
S3, pickle first：Fragrant pork is put into progress tumbling 50min in the flavoring A of its quality 20%, and in temperature 6
Pickled 3 days at~10 DEG C；
It is S4, secondary marinated：The fragrant pork that step S3 is pickled to completion is submerged into flavoring B, is soaked at 6~10 DEG C
10h；
S5, pickle three times：The fragrant pork that step S4 is pickled to completion is put into flavoring C and soaks 8min；
S6, cleaning：The fragrant pork that step S5 is pickled to completion is put into ice Aqua Folium Camelliae sinensis and cleans repeatedly three times；
S7, drying：The fragrant pork for cleaning completion is placed in 6~10 DEG C of environment and is drained away the water；
S8, baking：Meat after step S7 is drained drops the moisture of meat under conditions of 45 DEG C, relative humidity 50%
As low as 35%；
S9, smoke：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in pine
Dry pine needle is banked up above skin；The temperature fire-cureed is 45 DEG C, relative humidity 40%, fire-cures the time as 10 days；
S10, sterilizing：The fragrant pork vacuum packaging of completion will be smoked, will be sterilized using tunnel type continuous microwave, during sterilization
Between be 4min, the central temperature control of sterilization is at 80 DEG C, natural cooling after sterilization, you can obtain finished product.
The above-mentioned detailed description carried out with reference to embodiment to a kind of fragrant pig bacon and preparation method thereof, be it is illustrative without
It is limited, several embodiments can be included according to limited scope, therefore in the case where not departing from present general inventive concept
Change and modifications, should belong within protection scope of the present invention.
Claims (9)
1. a kind of preparation method of perfume pig bacon, it is characterised in that the preparation method comprises the following steps：
S1, raw material disposal：Fresh fragrant pork is chosen, is divided into the strip or bulk of 500~600g；
S2, prepare flavoring：By 100~120 parts of salt, 10~20 parts of white sugar, 10~15 parts of pepper powder, 5~10 parts of zanthoxylum powder, eight
15~30 parts of 15~30 parts of angle powder, 5~15 parts of chilli powder and lycopodium powder are mixed to prepare flavoring A；By 40~60 parts of Aqua Folium Camelliae sinensis, material
10~20 parts of wine, 10~20 parts of soy sauce, 5~15 parts of light-coloured vinegar, 15~30 parts of salt, 5~15 parts of spiceleaf, 10~20 parts of Chinese cassia tree, anise
Cultural boiling is made and adjusts to 2/3rds of original volume after 5~15 parts of mixing of 5~15 parts fragrant, 5~20 parts of ginger and nutmeg
Taste substance B；1~5 part of 5~10 parts of red kojic rice powder, 1~5 part of sodium lactate, 1~5 part of sodium tripolyphosphate and calgon are mixed,
The dissolving of 200~300 distilled water is added, flavoring C is made；
S3, pickle first：Fragrant pork is put into progress 30~60min of tumbling in the flavoring A of its quality 10~20%, and in temperature
Pickled 2~3 days at 6~10 DEG C of degree；
It is S4, secondary marinated：The fragrant pork that step S3 is pickled to completion is put into flavoring B 5~10h of immersion at 6~10 DEG C；
S5, pickle three times：The fragrant pork that step S4 is pickled to completion is put into 5~10min of immersion in flavoring C；
S6, cleaning：The fragrant pork that step S5 is pickled to completion is put into ice Aqua Folium Camelliae sinensis and cleans repeatedly three times；
S7, drying：The fragrant pork for cleaning completion is placed in 6~10 DEG C of environment and is drained away the water；
S8, baking：Meat after step S7 is drained contains the moisture of meat under conditions of 40~45 DEG C, relative humidity 40~50%
Amount is reduced to 30~35%；
S9, smoke：Fire-cureed using Fumigator, when fire-cureing sawdust using then, without the masson pine bark that goes mouldy, and in masson pine bark
Bank up dry pine needle in top；
S10, sterilization：The fragrant pork for smoking completion is vacuum-packed, and is sterilized.
2. preparation method according to claim 1, it is characterised in that the preparation method of the lycopodium powder is：Pine nut is broken
Shell, which takes out to pulverize after pulp natural drying is dried, can obtain the lycopodium powder.
3. preparation method according to claim 1, it is characterised in that the preparation method of the iced tea water is：By tealeaves with 5
The warm water of~10 times of weight soaks 10~20min, soaks repeatedly three times, merges soak, and soak is concentrated under reduced pressure into original
Have 1/3rd of volume, be then refrigerated to 2~6 DEG C.
4. preparation method according to claim 1, it is characterised in that the flavoring A, flavoring B are both needed to be refrigerated to temperature
Spend for 2~10 DEG C.
5. preparation method according to claim 1, it is characterised in that in the step S3, during pickling when 24 is small
Stir once.
6. preparation method according to claim 1, it is characterised in that in the step S4, the dosage of flavoring B is to submerge
Cross subject to the surface of fragrant pork.
7. preparation method according to claim 1, it is characterised in that in the step S9, the temperature fire-cureed is 40~45
DEG C, relative humidity is 40~50%, fire-cures the time as 5~10 days.
8. preparation method according to claim 1, it is characterised in that in the step S10, using tunnel type continuous microwave
Sterilize, sterilizing time is 3~5min, and the central temperature control of sterilization is at 75~85 DEG C, natural cooling after sterilization, you can
To finished product.
9. the fragrant pig bacon that the preparation method according to claim 1-8 any one is prepared.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108634217A (en) * | 2018-04-25 | 2018-10-12 | 田林县真品农牧种养专业合作社 | A kind of cured mutton processed |
| CN109601890A (en) * | 2018-12-24 | 2019-04-12 | 芷江县庆陵生态兔养殖农民专业合作社 | A kind of production method of the cured rabbit of traditional properties |
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