CN108354134A - 一种玫瑰味浓郁肉脯的制备方法 - Google Patents
一种玫瑰味浓郁肉脯的制备方法 Download PDFInfo
- Publication number
- CN108354134A CN108354134A CN201810054658.9A CN201810054658A CN108354134A CN 108354134 A CN108354134 A CN 108354134A CN 201810054658 A CN201810054658 A CN 201810054658A CN 108354134 A CN108354134 A CN 108354134A
- Authority
- CN
- China
- Prior art keywords
- parts
- jerky
- rose
- meat
- preparation
- 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.)
- Withdrawn
Links
- 235000019640 taste Nutrition 0.000 title claims abstract description 21
- 241000220317 Rosa Species 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 239000006188 syrup Substances 0.000 claims abstract description 14
- 235000020357 syrup Nutrition 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 241000606540 Chione venosa Species 0.000 claims abstract description 7
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 7
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 7
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 229940046240 glucomannan Drugs 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 7
- 239000011780 sodium chloride Substances 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 6
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 16
- 239000008103 glucose Substances 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 7
- GZCGUPFRVQAUEE-VANKVMQKSA-N aldehydo-L-glucose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)C=O GZCGUPFRVQAUEE-VANKVMQKSA-N 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 5
- 239000001110 calcium chloride Substances 0.000 claims description 5
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 5
- 238000004904 shortening Methods 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 2
- 125000002791 glucosyl group Chemical group C1([C@H](O)[C@@H](O)[C@H](O)[C@H](O1)CO)* 0.000 claims 1
- 230000007306 turnover Effects 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013622 meat product Nutrition 0.000 abstract description 6
- 239000002131 composite material Substances 0.000 abstract description 5
- 230000003647 oxidation Effects 0.000 abstract description 5
- 238000007254 oxidation reaction Methods 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 235000021168 barbecue Nutrition 0.000 abstract description 4
- 238000006243 chemical reaction Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001681 protective effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 235000015177 dried meat Nutrition 0.000 description 9
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000011109 contamination Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000144977 poultry Species 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 1
- -1 amino, carboxyl Chemical group 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 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
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/08—Preserving with sugars
-
- 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
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种玫瑰味浓郁肉脯的制备方法,成分及其重量份为:猪瘦肉50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、玫瑰花瓣5~10份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份。有益效果为:本发明将肉糜与玫瑰结合,赋予了肉脯玫瑰的功效,丰富了肉脯的口感,推动了肉脯的多元化发展。本发明肉脯除了能最大限度的保留肉制品的口感与风味,还具有烧烤味和美拉德反应独有的浓郁香味。糖浆在肉脯表面形成一层致密的保护膜,可有效隔绝空气,降低肉脯中脂肪的氧化速度,在不添加防腐剂的前提下延长其货架期。
Description
技术领域
本发明涉及食品加工技术领域,具体是一种玫瑰味浓郁肉脯的制备方法。
背景技术
肉脯有着悠久的历史,早在《周礼》上,就有关于肉脯的文字记载,《礼记》上有“牛修鹿脯”之说,《论语》上有“沽酒市脯”之句。在北魏的《齐民要术》上有专门一章:《脯腊》,介绍肉脯的制作及品种。南北朝时有五味脯、白脯、甜脆脯,唐朝时有赤明香脯、红虬脯,到元明之际有千里脯,因此肉脯已经有三千多年的历史。肉脯是以畜、禽肉为主要原料,加以调味辅料,经烘烤烧煮制成的熟肉干食品,具有营养丰富,携带方便,口感好等特点。随着人们外出旅游度假、休闲娱乐活动的增多,肉脯类食品受到广大消费者的青睐,近几年肉脯类产品的发展很快,特别是在江苏、福建、四川等传统的肉制品生产基地中,肉脯类食品已经成为了当地的地方特产。然而风味肉脯为水分含量在20%左右、蛋白质含量达30%,脂肪含量在10-20%左右的熟肉干制品,这导致其在生产、贮藏、输送期间容易受到细菌污染、同时出现肉产品色泽上的劣变及其脂肪氧化等一系列问题。目前肉脯加工中存在的主要问题有:储存过程中易被微生物污染,防腐剂用量超标;质构松散,咀嚼性差;产品色泽不稳定;脂肪含量高、容易氧化,产品风味不稳定;加工工艺落后等。
发明内容
本发明的目的在于提供一种具备肉制品的口感与风味,还具有玫瑰味、烧烤味和美拉德反应独有的浓郁香味,不添加防腐剂,保质期长的肉脯。
本发明针对背景技术中提到的问题,采取的技术方案为:
一种玫瑰味浓郁肉脯的制备方法,包括以下步骤:
1)斩拌:将猪瘦肉 50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、玫瑰花瓣5~10份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份混合均匀后斩拌,得到肉糜。各原料的协同作用能与蛋白质的氨基、羧基、支链极性基团发生作用,将肉制品中所含的水溶性蛋白、盐溶性蛋白及添加的蛋白质有效地结合在凝胶体系中,最大限度的保留肉制品的口感与风味,赋予肉糜良好的色泽和风味,抑制肉的腐败,提高肉的持水性,提高嫩度和咀嚼性;
2)熟制:将肉糜机械挤压成厚度为2~3mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1~2min;
3)烤制:将蒸熟的肉片进行烤制,先60~80℃预烤3~5h,每隔20~30min翻一次面,再200~250℃烤制4~7min,得到肉脯。通过科学合理地规划好烤制温度,先促进肉脯发色和脱水熟化,形成干坯,然后将肉脯进一步熟化使其质地柔软,产生良好的烧烤味和油润的外观,以烤熟为准,烤至肉质出油,成红棕色。
糖浆的成分及其重量份为:葡萄糖20~30份、海藻酸钠2~5份和0.1~0.5份氯化钙。葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%。糖浆在肉脯表面形成一层致密的保护膜,可有效隔绝空气,降低肉脯中脂肪的氧化速度,在不添加防腐剂的前提下延长其货架期。并且在烤制过程中糖浆发生美拉德反应,赋予肉脯浓郁的香味,形成本发明肉脯所具备的特殊风味。葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%时制备得到肉脯的保质期出乎意料的长。
与现有技术相比,本发明的优点在于:本发明将肉糜与玫瑰结合,赋予了肉脯玫瑰的功效,丰富了肉脯的口感,推动了肉脯的多元化发展。本发明肉脯除了能最大限度的保留肉制品的口感与风味,还具有烧烤味和美拉德反应独有的浓郁香味。糖浆在肉脯表面形成一层致密的保护膜,可有效隔绝空气,降低肉脯中脂肪的氧化速度,在不添加防腐剂的前提下延长其货架期。
具体实施例
下面通过实施例对本发明方案作进一步说明:
实施例1:
一种玫瑰味浓郁肉脯的制备方法,包括以下步骤:
1)斩拌:将猪瘦肉 60份、猪肥膘6份、海盐5份、五香粉2份、白糖4份、复合磷酸盐1.0份、玫瑰花瓣10份、卡拉胶0.5份和魔芋胶0.6份混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再200℃烤制4min,得到肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
实施例2:
一种玫瑰味浓郁肉脯的制备方法,包括以下步骤:
1)斩拌:将猪瘦肉 50份、猪肥膘5份、海盐4份、五香粉2份、白糖4份、复合磷酸盐0.8份、玫瑰花瓣9份、卡拉胶0.4份和魔芋胶0.5份按配方量取猪瘦肉、猪肥膘、海盐、五香粉、白糖、复合磷酸盐、玫瑰粉、卡拉胶和魔芋胶,混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮1min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再200℃烤制4min,得到肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
实施例3:
一种玫瑰味浓郁肉脯的制备方法,包括以下步骤:
1)斩拌:将猪瘦肉 55份、猪肥膘6份、海盐5份、五香粉2份、白糖4份、复合磷酸盐0.8份、玫瑰花瓣8份、卡拉胶0.4份和魔芋胶0.5份混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为3mm的肉片,在肉片两面均涂上糖浆,隔水蒸煮2min;
3)烤制:将蒸熟的肉片进行烤制,先70℃预烤4h,每隔30min翻一次面,再250℃烤制4min,得到肉脯。
糖浆的成分及其重量份为:葡萄糖25份、海藻酸钠4份和0.4份氯化钙。葡萄糖的组成为L-葡萄糖2%,D-葡萄糖98%。
本发明的操作步骤中的常规操作为本领域技术人员所熟知,在此不进行赘述。
以上所述的实施例对本发明的技术方案进行了详细说明,应理解的是以上所述仅为本发明的具体实施例,并不用于限制本发明,凡在本发明的原则范围内所做的任何修改、补充或类似方式替代等,均应包含在本发明的保护范围之内。
Claims (5)
1.一种玫瑰味浓郁肉脯的制备方法,其特征在于以下步骤:
1)斩拌:将猪瘦肉 50~60份、猪肥膘5~10份、海盐3~5份、五香粉1~3份、白糖3~5份、复合磷酸盐0.5~1.0份、玫瑰花瓣5~10份、卡拉胶0.2~0.5份和魔芋胶0.3~0.6份混合均匀后斩拌,得到肉糜;
2)熟制:将肉糜机械挤压成厚度为2~3mm的肉片,在肉片两面均涂上糖浆,蒸煮;
3)烤制:将蒸熟的肉片进行烤制,得到肉脯。
2.根据权利要求1所述的一种玫瑰味浓郁肉脯的制备方法,其特征在于:所述的糖浆的成分及其重量份为:葡萄糖20~30份、海藻酸钠2~5份和0.1~0.5份氯化钙。
3.根据权利要求1所述的一种玫瑰味浓郁肉脯的制备方法,其特征在于:所述的蒸煮为隔水蒸煮1~2min。
4.根据权利要求1所述的一种玫瑰味浓郁肉脯的制备方法,其特征在于:所述的烤制为:先60~80℃预烤3~5h,每隔20~30min翻一次面,再200~250℃烤制4~7min。
5.根据权利要求1所述的一种玫瑰味浓郁肉脯的制备方法,其特征在于:所述的葡萄糖的组成为L-葡萄糖1~3%,D-葡萄糖97~99%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810054658.9A CN108354134A (zh) | 2018-01-19 | 2018-01-19 | 一种玫瑰味浓郁肉脯的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201810054658.9A CN108354134A (zh) | 2018-01-19 | 2018-01-19 | 一种玫瑰味浓郁肉脯的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN108354134A true CN108354134A (zh) | 2018-08-03 |
Family
ID=63006396
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201810054658.9A Withdrawn CN108354134A (zh) | 2018-01-19 | 2018-01-19 | 一种玫瑰味浓郁肉脯的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN108354134A (zh) |
-
2018
- 2018-01-19 CN CN201810054658.9A patent/CN108354134A/zh not_active Withdrawn
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR101403044B1 (ko) | 닭가슴살 전 및 그 제조방법 | |
CN101756264B (zh) | 彰德府营养狮子头 | |
GB2039710A (en) | Cookable sliced meat products | |
KR20170037790A (ko) | 과자 치킨 및 이의 제조방법 | |
CN108378309A (zh) | 一种陈皮肉脯 | |
US5534279A (en) | Process for producing a low sodium meat product | |
CN106307190A (zh) | 一种烟熏风味红鲷咸鱼及其加工方法 | |
KR101903486B1 (ko) | 황태채 스낵 및 이의 제조방법 | |
CN102626234A (zh) | 一种麻辣椒香鸡脖的制作方法 | |
KR101340272B1 (ko) | 쌀가루 튀김 육의 제조방법 | |
CN108030045A (zh) | 一种水煮花生及其制作方法 | |
RU2557108C1 (ru) | Способ приготовления термообработанного рулета из мяса птицы | |
CN109329773A (zh) | 一种鸡排的制作方法及鸡排 | |
CN105747120A (zh) | 一种具有绿茶风味的猪肉脯及其制作方法 | |
CN108354134A (zh) | 一种玫瑰味浓郁肉脯的制备方法 | |
KR102328553B1 (ko) | 맛과 영양학적 기능이 개선된 메추리알 튀김 및 이의 제조 방법 | |
CN108056391A (zh) | 一种酱卤鸭掌的生产工艺 | |
CN108041468A (zh) | 一种卤牦牛肉的加工方法 | |
CN108354128A (zh) | 降火保健肉脯 | |
CN111903924A (zh) | 一种皮爽肉滑的白切鸡的制作方法 | |
CN106261973A (zh) | 一种烟熏风味红鲷咸鱼的加工方法 | |
KR101799421B1 (ko) | 건조 소시지의 제조방법 및 이에 의해 제조된 건조 소시지 | |
CN105105192A (zh) | 一种卤香椿鸟及其加工方法 | |
CN104489774A (zh) | 一种芝麻秋刀鱼调理食品及其制备方法 | |
CN109315699A (zh) | 一种鲜嫩果香风味牛肉干的加工方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180803 |
|
WW01 | Invention patent application withdrawn after publication |