CN108094470A - 一种肉松饼制作工艺 - Google Patents
一种肉松饼制作工艺 Download PDFInfo
- Publication number
- CN108094470A CN108094470A CN201711452828.0A CN201711452828A CN108094470A CN 108094470 A CN108094470 A CN 108094470A CN 201711452828 A CN201711452828 A CN 201711452828A CN 108094470 A CN108094470 A CN 108094470A
- Authority
- CN
- China
- Prior art keywords
- parts
- dried meat
- meat floss
- minutes
- manufacture craft
- 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
- 241000628997 Flos Species 0.000 title claims abstract description 28
- 235000015177 dried meat Nutrition 0.000 title claims abstract description 28
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 240000004922 Vigna radiata Species 0.000 claims abstract description 14
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 14
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 14
- 235000020997 lean meat Nutrition 0.000 claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 240000007087 Apium graveolens Species 0.000 claims abstract description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 6
- 235000010591 Appio Nutrition 0.000 claims abstract description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims abstract description 4
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims abstract description 4
- 235000009569 green tea Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 235000007319 Avena orientalis Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 241000209763 Avena sativa Species 0.000 claims description 2
- 235000007558 Avena sp Nutrition 0.000 claims description 2
- 240000005979 Hordeum vulgare Species 0.000 claims description 2
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 235000015277 pork Nutrition 0.000 abstract description 6
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 229930003944 flavone Natural products 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 230000023597 hemostasis Effects 0.000 description 2
- 238000001727 in vivo Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 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 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000015167 meat floss Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
- A21D2/362—Leguminous plants
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Zoology (AREA)
- General Health & Medical Sciences (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工技术领域，尤其是一种肉松饼制作工艺，主要包括以下步骤：取柚子皮50‑70份、老橙皮10‑15份、新鲜菊花10‑15份、绿茶茶叶5‑8份，保温4‑5分钟，取出水中杂质，得到混合水A备用，取200‑250份纯瘦肉，1‑2个八角，适量清水，加入酱油5‑10份、盐5‑10份、1‑2瓣大蒜、姜片1‑2片，压14‑17分钟，取出晾晒，备用，取梅子汁10‑20份、芹菜汁10‑20份、绿豆糊50‑75份、清水80‑100份、面粉200‑300份，充分混合，得到粘稠状面糊，将面糊做成饼状。本发明能够使猪肉味道更加美味，有效去除肥腻的味道，具有去油腻，去火的功效，食用起来味道鲜美，散发天然蔬菜水果清新味道。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种肉松饼制作工艺。
背景技术
肉松是中国著名的特产，具有营养丰富，味美可口，携带方便等特点。肉松的发明，据说是因福州一位官厨补错救急而得，在烹调时不慎把猪肉煮得太烂，这时盐运使招待客人又催着送菜，他灵机一动，急忙加入各种配料，炒制成肉丝粉末端上席去。谁知客人们品尝后纷纷赞不绝口，盐运使以后每招待客人都要林鼎鼎专门烹制这道菜。后来，官厨辞去官厨回家开设店铺，专门制作油酥肉松。肉松是用猪的瘦肉或鱼肉、鸡肉除去水分后而制成的。一般的肉松都是磨成了末状物，适合儿童使用。
现在肉松饼含有较多的蔗糖类物质，容易导致肥胖、高血压、糖尿病等状况，肉松饼制作完成后，带有少许猪肉配料的异味，影响食用的口感。
发明内容
本发明的目的是为了解决现有技术中肉松饼容易引发各种病状，带有少许异味的缺点，而提出的一种肉松饼制作工艺。
为了实现上述目的，本发明采用了如下技术方案：
一种肉松饼制作工艺，包括以下步骤：
步骤一：取柚子皮50-70份、老橙皮10-15份、新鲜菊花10-15 份、绿茶茶叶5-8份，放入300-400份纯净水中，加热至50-65℃，保温4-5分钟，取出水中杂质，得到混合水A备用；通过该种配料能够使猪肉味道更加美味，有效去除肥腻的味道，有效压制其它配料散发出来的异样味道，具有去油腻，去火的功效。
步骤二：取200-250份纯瘦肉，1-2个八角，适量清水，80-90℃蒸煮3-4分钟，然后将蒸煮后的瘦肉切割成段，备用；
步骤三：将切割后的瘦肉、混合水A倒入高压锅，加入酱油5-10 份、盐5-10份、1-2瓣大蒜、姜片1-2片，压14-17分钟，取出晾晒；
步骤四：将晾晒后的瘦肉通过平底锅炒干水份，通过料理机打成松散状，得到肉松，备用；
步骤五：取梅子汁10-20份、芹菜汁10-20份、绿豆糊50-75份、清水80-100份、面粉200-300份，充分混合，得到粘稠状面糊，将面糊做成饼状，梅果营养丰富，含有多种有机酸、维生素、黄酮和碱性矿物质等人体所必需的保健物质，芹菜含有丰富的蛋白质和大量的纤维素，具有健胃、利尿、降血压、镇静、止血、治疗便秘的作用，绿豆富含膳食纤维帮助你排除体内的油脂和垃圾，具有降火的功效，通过该种配料很好的解决了油腻的问题，与肉松一起使用，带有淡淡的水果香味及蔬菜汁液的口感；
步骤六：通过饼状面糊包裹适量肉松，放入烤箱，255-260℃烤制15-18分钟，得到肉松饼，以上所述份数均为重量份。
优选的，步骤三中酱油、盐、大蒜、姜片根据所需适量添加。
优选的，步骤五中所述面粉由小麦、玉米、糯米、燕麦、大麦等比例混合磨成粉状得到。
优选的，步骤五中所述绿豆糊由绿豆粒熬煮1.5-2小时，然后通过搅拌机绞碎，得到粘稠状绿豆糊。
本发明提出的一种肉松饼制作工艺，有益效果在于：本发明能够使猪肉味道更加美味，有效去除肥腻的味道，有效压制其它配料散发出来的异样味道，具有去油腻，去火的功效，食用起来味道鲜美，散发天然蔬菜水果清新味道。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。
一种肉松饼制作工艺，包括以下步骤：
步骤一：取柚子皮50-70克、老橙皮10-15克、新鲜菊花10-15 克、绿茶茶叶5-8克，放入300-400克纯净水中，加热至50-65℃，保温4-5分钟，取出水中杂质，得到混合水A备用；通过该种配料能够使猪肉味道更加美味，有效去除肥腻的味道，有效压制其它配料散发出来的异样味道，具有去油腻，去火的功效。
步骤二：取200-250克纯瘦肉，1-2个八角，适量清水，80-90℃蒸煮3-4分钟，然后将蒸煮后的瘦肉切割成段，备用；
步骤三：将切割后的瘦肉、混合水A倒入高压锅，加入酱油5-10 克、盐5-10克、1-2瓣大蒜、姜片1-2片，压14-17分钟，取出晾晒，酱油、盐、大蒜、姜片根据所需适量添加；
步骤四：将晾晒后的瘦肉通过平底锅炒干水克，通过料理机打成松散状，得到肉松，备用；
步骤五：取梅子汁10-20克、芹菜汁10-20克、绿豆糊50-75克、清水80-100克、面粉200-300克，充分混合，得到粘稠状面糊，将面糊做成饼状，面粉由小麦、玉米、糯米、燕麦、大麦等比例混合磨成粉状得到，绿豆糊由绿豆粒熬煮1.5-2小时，然后通过搅拌机绞碎，得到粘稠状绿豆糊，梅果营养丰富，含有多种有机酸、维生素、黄酮和碱性矿物质等人体所必需的保健物质，芹菜含有丰富的蛋白质和大量的纤维素，具有健胃、利尿、降血压、镇静、止血、治疗便秘的作用，绿豆富含膳食纤维帮助你排除体内的油脂和垃圾，具有降火的功效，通过该种配料很好的解决了油腻的问题，与肉松一起使用，带有淡淡的水果香味及蔬菜汁液的口感；
步骤六：通过饼状面糊包裹适量肉松，放入烤箱，255-260℃烤制15-18分钟，得到肉松饼。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (4)
1.一种肉松饼制作工艺，其特征在于，包括以下步骤：
步骤一：取柚子皮50-70份、老橙皮10-15份、新鲜菊花10-15份、绿茶茶叶5-8份，放入300-400份纯净水中，加热至50-65℃，保温4-5分钟，取出水中杂质，得到混合水A备用；
步骤二：取200-250份纯瘦肉，1-2个八角，适量清水，80-90℃蒸煮3-4分钟，然后将蒸煮后的瘦肉切割成段，备用；
步骤三：将切割后的瘦肉、混合水A倒入高压锅，加入酱油5-10份、盐5-10份、1-2瓣大蒜、姜片1-2片，压14-17分钟，取出晾晒；
步骤四：将晾晒后的瘦肉通过平底锅炒干水份，通过料理机打成松散状，得到肉松，备用；
步骤五：取梅子汁10-20份、芹菜汁10-20份、绿豆糊50-75份、清水80-100份、面粉200-300份，充分混合，得到粘稠状面糊，将面糊做成饼状；
步骤六：通过饼状面糊包裹适量肉松，放入烤箱，255-260℃烤制15-18分钟，得到肉松饼，以上所述份数均为重量份。
2.根据权利要求1所述的一种肉松饼制作工艺，其特征在于，步骤三中酱油、盐、大蒜、姜片根据所需适量添加。
3.根据权利要求1所述的一种肉松饼制作工艺，其特征在于，步骤五中所述面粉由小麦、玉米、糯米、燕麦、大麦等比例混合磨成粉状得到。
4.根据权利要求1所述的一种肉松饼制作工艺，其特征在于，步骤五中所述绿豆糊由绿豆粒熬煮1.5-2小时，然后通过搅拌机绞碎，得到粘稠状绿豆糊。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711452828.0A CN108094470A (zh) | 2017-12-28 | 2017-12-28 | 一种肉松饼制作工艺 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711452828.0A CN108094470A (zh) | 2017-12-28 | 2017-12-28 | 一种肉松饼制作工艺 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094470A true CN108094470A (zh) | 2018-06-01 |
Family
ID=62213814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711452828.0A Pending CN108094470A (zh) | 2017-12-28 | 2017-12-28 | 一种肉松饼制作工艺 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094470A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967475A (zh) * | 2018-08-31 | 2018-12-11 | 三明温氏食品有限公司 | 一种兔肉松红柚饼的配方及其制备方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4332103B2 (ja) * | 2004-11-30 | 2009-09-16 | 株式会社サトー | 食品開封シールの使用方法 |
| CN102511830A (zh) * | 2011-12-15 | 2012-06-27 | 蔡银顺 | 一种鲜橙肉松 |
| CN104223192A (zh) * | 2014-07-08 | 2014-12-24 | 芜湖市祥荣食品有限公司 | 一种健胃山楂鱼肉肉松 |
| CN104413118A (zh) * | 2013-08-31 | 2015-03-18 | 陈刚 | 即食海苔松饼及其加工方法 |
| CN104663770A (zh) * | 2013-11-28 | 2015-06-03 | 重庆市南川区南双科技有限公司 | 一种肉松饼的生产方法 |
| CN106172617A (zh) * | 2016-08-24 | 2016-12-07 | 覃政强 | 一种营养保健的肉松饼及其加工方法 |
-
2017
- 2017-12-28 CN CN201711452828.0A patent/CN108094470A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4332103B2 (ja) * | 2004-11-30 | 2009-09-16 | 株式会社サトー | 食品開封シールの使用方法 |
| CN102511830A (zh) * | 2011-12-15 | 2012-06-27 | 蔡银顺 | 一种鲜橙肉松 |
| CN104413118A (zh) * | 2013-08-31 | 2015-03-18 | 陈刚 | 即食海苔松饼及其加工方法 |
| CN104663770A (zh) * | 2013-11-28 | 2015-06-03 | 重庆市南川区南双科技有限公司 | 一种肉松饼的生产方法 |
| CN104223192A (zh) * | 2014-07-08 | 2014-12-24 | 芜湖市祥荣食品有限公司 | 一种健胃山楂鱼肉肉松 |
| CN106172617A (zh) * | 2016-08-24 | 2016-12-07 | 覃政强 | 一种营养保健的肉松饼及其加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 江明等: "新型茶叶肉松加工工艺初探", 《湖北农业科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108967475A (zh) * | 2018-08-31 | 2018-12-11 | 三明温氏食品有限公司 | 一种兔肉松红柚饼的配方及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101661722B1 (ko) | 갈비용 양념 소스의 제조방법 및 그 소스를 이용한 갈비 | |
| JP5661263B2 (ja) | ごぼう茶葉、これを用いたごぼう茶葉抽出液及びごぼう茶葉含有食品、並びにごぼう茶葉製造方法 | |
| CN104305292A (zh) | 一种桂花蜜香酥烤鸭及其制备方法 | |
| Francatelli | A Plain Cookery Book for the Working Classes | |
| CN105942473A (zh) | 黄金藤椒酱 | |
| CN106616779A (zh) | 一种五香卤料 | |
| KR20160090664A (ko) | 돼지껍데기를 이용한 스낵용 건조 돼지껍데기 칩 제조방법 | |
| KR101740320B1 (ko) | 숙성 돼지고기 김밥의 제조방법 및 이에 의해 제조된 숙성 돼지고기 김밥 | |
| KR101865115B1 (ko) | 대추분말이 포함된 김 자반 및 이의 제조방법 | |
| CN110973567A (zh) | 一种焖锅用复合调味酱汁及其制备方法和应用 | |
| KR101765815B1 (ko) | 쌀을 이용한 기능성 건강 핫도그 및 그 제조방법 | |
| CN108094470A (zh) | 一种肉松饼制作工艺 | |
| JP2003274908A (ja) | ポタージュスープ、およびその製造方法 | |
| KR20170133934A (ko) | 아로니아가 함유된 기능성 누룽지 가공식품의 제조 방법 | |
| KR19990018270A (ko) | 훈제된 오리고기 순대 및 그 제조방법 | |
| CN105231330A (zh) | 一种桂花香即食鱼片的加工方法 | |
| CN108887573A (zh) | 一种复合果味锅巴的制备方法 | |
| KR101126681B1 (ko) | 저 자극성 생 두부 쌈장 제조 방법 및 저 자극성 생두부 쌈장 | |
| CN107095194A (zh) | 一种紫苏风味茶叶蛋及制作方法 | |
| CN101015364B (zh) | 休闲鱼腥草及其制作方法 | |
| KR101692775B1 (ko) | 마늘 양념 치킨 제조방법 | |
| CN105660795A (zh) | 一种保健糕点及其制备方法 | |
| CN110934280A (zh) | 一种焖锅麻辣汁及其制备方法和应用 | |
| CN101647549B (zh) | 一种砂锅调料配方及其制作方法 | |
| CN108936569A (zh) | 一种烧烤配料及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180601 |