CN108497347A - A kind of health donkey row and preparation method thereof - Google Patents
A kind of health donkey row and preparation method thereof Download PDFInfo
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- CN108497347A CN108497347A CN201810132478.8A CN201810132478A CN108497347A CN 108497347 A CN108497347 A CN 108497347A CN 201810132478 A CN201810132478 A CN 201810132478A CN 108497347 A CN108497347 A CN 108497347A
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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
- A23L13/70—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
- 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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- 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
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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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Abstract
The invention discloses a kind of health donkey rows and preparation method thereof, include the raw material of following parts by weight：95 105 parts of donkey meat；0.3 0.5 parts of composite phosphate；0.8 1.5 parts of edible salt；0.5 1.5 parts of white granulated sugar；10 30 parts of ice water；0.5 1 parts of glycerine；The health donkey row further includes the raw material of following parts by weight：10 15 parts of 10 28 parts of konjaku flour and carrot meal.A kind of preparation method of health donkey row, includes the following steps：1) pretreatment of raw meat；2) salt down the preparation of fluid injection；3) salt down note；4) tumbling；5) it balances：6) fried.Present invention addition konjaku flour and carrot meal in health donkey is arranged, makes its three's coordinative role, has the function of benefiting qi and nourishing blood, relaxes bowel and reducing blood lipid, improves body immunity.Health donkey row preparation method of the present invention is simple, is easy to produce in batches, can generate good economic benefit.
Description
Technical field
The invention belongs to technical field of health care food；More particularly, to a kind of health donkey row and preparation method thereof.
Background technology
Donkey meat is also compared to pliosaur meat by the civil proverb for having " pliosaur meat in the sky, underground donkey meat ", ancients, not only praises the meat of donkey meat
Matter is fresh fragrant delicate, delicious and tasty, at the same also the nutritive value and healthcare of praise donkey meat the advantages of.According to《Compendium of Materia Medica》Note
It carries：" donkey meat enriches blood, controls many years ago damages always, drink, the reinvigoration boiled ".Chinese medicine thinks, donkey meat can benefiting qi and nourishing blood, mental-tranquilization is right
The maintenance of insufficiency of vital energy and blood person and the person of having no peace of mind caused by having a guilty conscience have very big help, in addition donkey meat can also skin-protecting face nursing, have very well
Beauty advantage.Science measures donkey meat and has " two high two is low ", i.e. high protein, low fat；Amino acids, low cholesterol；Gu its
There is good health-care effect to arteries and veins hardening, coronary heart disease, hypertension.In addition donkey meat is also rich in animal glue, bone collagen and calcium acid etc.
Ingredient can provide good nutritional supplementation for old man, children, weak and aftercare people.
Quality of donkey meat is fresh and tender, delicious in taste, all the time all be used as delicious food for domestic and international consumer trial test, and deeply by
Consumer's favorable comment.Domestic main donkey meat product is at present：Raw donkey meat, chafing dish rolled up with fresh donkey meat, donkey meat piece and prepared food sauce halogen
Donkey meat etc..Along with improvement of living standard, western-style restaurant has become the place that modern often patronizes, and beefsteak is as western-style restaurant
Mass product, receive the welcome of consumer.Donkey row is used as a kind of high-end nutrition product, in short supply due to donkey resource, at home
It is outer generally study it is less, meanwhile, the meat fiber structure and composition gap of donkey meat and beef is larger, can not indiscriminately imitate foreign countries completely
The formula and production technology of beefsteak, these raw materials and technical barrier all limit the exploitation and popularization of donkey scheduled production product.
Invention content
First of the present invention is designed to provide a kind of health donkey row.The health donkey arrange fresh and tender palatable, soft and succulency,
It is full of nutrition, the demand that different crowd arranges donkey had both been met, has in turn ensured the genuineness of donkey meat.
Second object of the present invention is to provide a kind of preparation method of health donkey row.
In order to achieve the above objectives, the present invention uses following technical scheme：
A kind of health donkey row, includes the raw material of following parts by weight：
95-105 parts of donkey meat；
0.3-0.5 parts of composite phosphate；
0.8-1.5 parts of edible salt；
0.5-1.5 parts of white granulated sugar；
10-30 parts of ice water；
0.5-1 parts of glycerine.
Further, the health donkey row, further includes the raw material of following parts by weight：10-28 parts of konjaku flour and carrot meal
10-15 parts.
Konjaku flour：Starch-containing 35%, protein 3% and the mineral matter elements such as multivitamin and potassium, phosphorus, selenium also contain
There is konjac polysaccharide required for the mankind.It is more with horizontal hypoglycemic, reducing blood lipid, decompression, scattered poison, beauty treatment, weight-reducing, defaecation, appetizing etc.
Kind function.
Carrot meal：Rich in carbohydrate, fat, volatile oil, carrotene, vitamin A, vitamin B1, vitamin B2, anthocyanidin,
The nutritional ingredients such as calcium, iron；Have the function of nourishing liver and improving eyesight, yctalopia can be prevented, help enhancing immunity of organisms, to preventing canceration
There is important meaning.
Further, the health donkey row, includes the raw material of following parts by weight：95-105 parts of donkey meat；Composite phosphate
0.3-0.5 parts；0.8-1.5 parts of edible salt；0.5-1.5 parts of white granulated sugar；10-30 parts of ice water；0.5-1 parts of glycerine；Konjaku flour 10-28
Part, 10-15 parts of carrot meal.
Further, the donkey meat is fresh aged refine donkey fillet.
Further, the composite phosphate is made of sodium tripolyphosphate, calgon and sodium pyrophosphate；The trimerization phosphorus
The proportioning of sour sodium, calgon and sodium pyrophosphate is 45：33：22.
A kind of preparation method of health donkey row, includes the following steps：
1) pretreatment of raw meat：Fresh donkey fillet is removed into extra fat, fascia, extravasated blood, broken bone and impurity,
Then acid discharge processing is carried out, the donkey row of regular shape is trimmed to after acid discharge processing；
2) salt down the preparation of fluid injection：Composite phosphate, white granulated sugar and edible salt are mixed and stirred for uniformly, to obtain mixture；It will
Ice water and glycerine are added in the mixture and stir evenly, and must salt down fluid injection；
3) salt down note：The fluid injection that salts down is uniformly injected in pretreated donkey row using syringe；
4) tumbling：The donkey be set with that is poured in of salting down is in carrying out knead-salting in tumbling machine cylinder；
5) it balances：By the donkey be set with after knead-salting in being pickled in disk and balance 6-12h at 0-4 DEG C；
6) fried：Donkey after balance is arranged into the fried 6-10min under conditions of 180-220 DEG C, you can obtain fresh and tender succulence
Health donkey row.
Further, step 2) can carry out as follows：By composite phosphate, white granulated sugar, edible salt, konjaku flour and Hu
Carrot powder is mixed and stirred for uniformly, obtaining mixture；Ice water and glycerine are added in the mixture and are stirred evenly, must salt down note
Liquid；
Further, the temperature of the acid discharge processing is 0-4 DEG C；The time of acid discharge processing is 24-48h.The present invention uses 0-4
DEG C acid discharge environment can not only inhibit the growth of microorganism, but also acid discharge speed can be accelerated, when cooling temperature is too low, flesh
Meat cooling is too fast, it may appear that " cold events " phenomenon influences the processing quality of meat；Excessively high then easy growth bacterium of temperature etc. is caused a disease
Bacterium influences the shelf-life of meat.The acid discharge process of meat successively experienced cadaveric rigidity and ripe two stages, and the acid discharge time is too short,
Meat is in rigor stage, and stiff state is presented in mattness；Acid discharge overlong time can then influence the shelf-life of meat.Row appropriate
Sour temperature and time can be such that the mouthfeel of meat is greatly improved, and meat is fresher and tenderer.
Further, the thickness of the health donkey row is 1-1.5cm.
Further, it is pickled in order to which the fluid injection that enables to salt down is preferably immersed in pretreated donkey row, the tumbling salts down
System need to recycle progress 2-3 times；The interval of knead-salting is 5min twice, and the time of each knead-salting is 10-15min.
Further, the difference of old tender hobby is arranged according to individual health donkey, and the present invention can arrange the donkey after balance fried
The different time is realized.
Before donkey row is not up to maximum tenderness, the tenderness that meat can be improved in the fried time is appropriately extended；Reach maximum tenderness
Afterwards, the fried time is more long, and meat is older, is more difficult to chew.The rational fried time is very crucial to keeping the mouthfeel of donkey row to have
Effect.
Since the donkey meat of the present invention is after acid discharge is handled, the tissue fibers structure of donkey meat is changed, therefore is more easy to nozzle
It chews and digests, the fresher and tenderer succulence of meat.
Beneficial effects of the present invention are as follows：
1, the present invention is added to konjaku flour and carrot meal in health donkey is arranged, and makes its three's coordinative role, is supported with tonifying Qi
Blood, the effect to relax bowel with reducing blood lipid, improve body immunity.
2, other taste compositions are not added in health donkey deploying side of the invention, remain the distinctive flavor of donkey meat, it is fried
Donkey row afterwards can add different seasonings according to personal taste, and suitable population is wider.Health donkey row preparation method letter of the present invention
It is single, it is easy to produce in batches, good economic benefit can be generated.
Specific implementation mode
In order to illustrate more clearly of the present invention, with reference to preferred embodiment, the present invention is described further.Ability
Field technique personnel should be appreciated that following specifically described content is illustrative and be not restrictive, this should not be limited with this
The protection domain of invention.
Embodiment 1
A kind of health donkey row, includes the raw material of following parts by weight：95 parts of donkey meat；0.3 part of composite phosphate；Edible salt
0.8 part；0.5 part of white granulated sugar；10 parts of ice water；0.5 part of glycerine.
A kind of preparation method of health donkey row, includes the following steps：
Step 1：By fresh donkey fillet, acid discharge processing for 24 hours, then removes extra fat, muscle under the conditions of 0-4 DEG C
Film, extravasated blood, broken bone and impurity, and be trimmed to the donkey that thickness is 1-1.5cm and arrange；
Step 2：Composite phosphate, white granulated sugar and edible salt are mixed and stirred for uniformly, to obtain mixture；By ice water and sweet
Oil is slowly added into mixture and stirs evenly, and must salt down fluid injection；
Step 3：It is uniformly injected in pretreated donkey row using the syringe fluid injection that will salt down；
Step 4：The donkey be set with that is poured in of salting down under the conditions of 0-4 DEG C, vacuumized in tumbling machine cylinder tumbling 20min into
Row is marinated；Wherein, each knead-salting 10min, interval 5min are recycled 2 times；
Step 5：By the donkey be set with after knead-salting in being pickled in disk and balance 6h at 0-4 DEG C；
Step 6：Donkey after balance is arranged into the fried 10min under conditions of 180 DEG C, you can obtain the health of fresh and tender succulence
Donkey is arranged.
Embodiment 2
A kind of health donkey row, includes the raw material of following parts by weight：100 parts of donkey meat；0.4 part of composite phosphate；Edible salt
1.2 part；1 part of white granulated sugar；10 parts of ice water；0.5 part of glycerine.
A kind of preparation method of health donkey row, includes the following steps：
Step 1：By fresh donkey fillet, acid discharge handles 48h under the conditions of 0-4 DEG C, then removes extra fat, muscle
Film, extravasated blood, broken bone and impurity, and be trimmed to the donkey that thickness is 1-1.5cm and arrange；
Step 2：Composite phosphate, white granulated sugar and edible salt are mixed and stirred for uniformly, to obtain mixture；By ice water and sweet
Oil is slowly added into mixture and stirs evenly, and must salt down fluid injection；
Step 3：It is uniformly injected in pretreated donkey row using the syringe fluid injection that will salt down；
Step 4：The donkey be set with that is poured in of salting down under the conditions of 0-4 DEG C, vacuumized in tumbling machine cylinder tumbling 30min into
Row is marinated；Wherein, each knead-salting 10min, interval 5min are recycled 3 times；
Step 5：By the donkey be set with after knead-salting in being pickled in disk and balance 12h at 0-4 DEG C；
Step 6：Donkey row after balance is placed in fried 8min in pan under conditions of 220 DEG C, you can obtain fresh and tender
The health donkey of succulence is arranged.
Embodiment 3
A kind of health donkey row, includes the raw material of following parts by weight：100 parts of donkey meat；0.4 part of composite phosphate；Edible salt
1.2 part；1 part of white granulated sugar；10 parts of ice water；0.5 part of glycerine；10 parts of 15 parts of konjaku flour and carrot meal.
A kind of preparation method of health donkey row, includes the following steps：
Step 1：By fresh donkey fillet, acid discharge handles 48h under the conditions of 0-4 DEG C, then removes extra fat, muscle
Film, extravasated blood, broken bone and impurity, and be trimmed to the donkey that thickness is 1-1.5cm and arrange；
Step 2：Composite phosphate, white granulated sugar, edible salt, konjaku flour and carrot meal are mixed and stirred for uniformly, obtaining mixed
Close object；Ice water and glycerine are added in the mixture and are stirred evenly, must salt down fluid injection；
Step 3：It is uniformly injected in pretreated donkey row using the syringe fluid injection that will salt down；
Step 4：The donkey be set with that is poured in of salting down under the conditions of 0-4 DEG C, vacuumized in tumbling machine cylinder tumbling 30min into
Row is marinated；Wherein, each knead-salting 10min, interval 5min are recycled 3 times；
Step 5：By the donkey be set with after knead-salting in being pickled in disk and balance 12h at 0-4 DEG C；
Step 6：Donkey row after balance is placed in fried 8min in pan under conditions of 220 DEG C, you can obtain fresh and tender
The health donkey of succulence is arranged.
Embodiment 4
The present embodiment is sensory evaluation embodiment, is specifically had rated according to health donkey row made from this formula and production technology
Flavor, tenderness and succulence.
Experiment material
2 kinds of the commercially available beefsteak in Liaocheng Prefecture (western cold and luxuriant and rich with fragrance power), 1 donkey of comparative example row (except raw meat select donkey das Beinfleisch in addition to, other
Formula and production technology it is same as Example 3), 3 health donkey of embodiment row
Test method
1. sample number into spectrum
No. 1 (the commercially available sirloin steak in Liaocheng Prefecture), No. 2 (the commercially available filet steaks in Liaocheng Prefecture), No. 3 (1 donkey of comparative example rows),
No. 4 (3 health donkey of embodiment rows)
2. donkey arranges organoleptic quality evaluations
1. sensory evaluation group
Sensory evaluation group is by 8 meat products industry specialists 6, laboratory technicians 10, plant operations employee groups
At total valuation officer 24.
2. sensory evaluation is tested
Sensory evaluation experiment carries out in special laboratory, it is desirable that illumination is abundant, environment temperature is different suitable for stabilization, noiseless
Taste, each valuation officer is mutually isolated during the experiment, and complete independently tests and fills in experimental result.Specific sensory evaluation point
Analysis is consistent with meat products subjective appreciation code requirement with GB/T22210-2008 meat.
3. grade form
Every sensory evaluation person discharges into capable marking according to table 1 to health donkey.
1 health donkey of table arranges sense organ evaluating meter
Experimental result
Data analysis is carried out to the evaluation result of 24 sensory evaluation persons, data results are shown in Table 2.
2 sensory evaluation Score Lists of table
| Number | Smell | Tenderness | Succulence | Palatability | Total score |
| No. 1 | 16.2 | 22.4 | 17.5 | 15.4 | 71.5 |
| No. 2 | 15.3 | 23.2 | 18 | 15.2 | 71.7 |
| No. 3 | 14.1 | 19.2 | 19.5 | 13.6 | 66.4 |
| No. 4 | 14.6 | 25.0 | 21.4 | 16.2 | 77.2 |
As shown in Table 2, according to health donkey row (No. 4) made from this formula and production technology in tenderness, succulence, palatability
In terms of comprehensive score, better than presently commercially available high-grade beefsteak；The relatively low reason of Odor Evaluations score, may be with donkey meat itself
There is no particularity flavor related；And donkey row (No. 3) made from donkey das Beinfleisch is used, and although processing cost is relatively low, every sense organ
Index is all significantly lower than other experimental groups, this illustrates that the processing that donkey is arranged in the selection of raw meat and organoleptic attribute are affected.
In view of the above experimental result, health donkey made from dispensing and production technology according to the invention is arranged, in tenderness, succulence
Property, market instantly and consumer demand can be met in terms of palatability；And with benefiting qi and nourishing blood, relax bowel and reducing blood lipid
Effect, body immunity can be improved.
Obviously, the above embodiment of the present invention be only to clearly illustrate example of the present invention, and not be pair
The restriction of embodiments of the present invention may be used also on the basis of the above description for those of ordinary skill in the art
To make other variations or changes in different ways, all embodiments can not be exhaustive here, it is every to belong to this hair
Row of the obvious changes or variations that bright technical solution is extended out still in protection scope of the present invention.
Claims (10)
1. a kind of health donkey row, which is characterized in that include the raw material of following parts by weight：
95-105 parts of donkey meat；
0.3-0.5 parts of composite phosphate；
0.8-1.5 parts of edible salt；
0.5-1.5 parts of white granulated sugar；
10-30 parts of ice water；
0.5-1 parts of glycerine.
2. health donkey is arranged according to claim 1, which is characterized in that further include the raw material of following parts by weight：Konjaku flour 10-
28 parts and 10-15 parts of carrot meal.
3. health donkey is arranged according to claim 2, which is characterized in that include the raw material of following parts by weight：Donkey meat 95-105
Part；0.3-0.5 parts of composite phosphate；0.8-1.5 parts of edible salt；0.5-1.5 parts of white granulated sugar；10-30 parts of ice water；Glycerine 0.5-1
Part；10-28 parts of konjaku flour, 10-15 parts of carrot meal.
4. health donkey is arranged according to claim 3, which is characterized in that the donkey meat is fresh aged refine donkey ridge
Meat.
5. health donkey is arranged according to claim 3, which is characterized in that the composite phosphate is by sodium tripolyphosphate, six inclined phosphorus
Sour sodium and sodium pyrophosphate composition；The mass ratio of the sodium tripolyphosphate, calgon and sodium pyrophosphate is 45：33：22.
6. a kind of preparation method of the row of the health donkey as described in claim 1 to 5 is any, which is characterized in that include the following steps：
1) pretreatment of raw meat：By moisture content be 65%-69% fresh donkey fillet acid discharge processing after remove extra fat,
Then fascia, extravasated blood, broken bone and impurity are trimmed to the donkey row of regular shape；
2) salt down the preparation of fluid injection：Composite phosphate, white granulated sugar and edible salt are mixed and stirred for uniformly, to obtain mixture；By ice water
It is added in the mixture and stirs evenly with glycerine, must salt down fluid injection；
3) salt down note：The fluid injection that salts down is uniformly injected in pretreated donkey row using syringe；
4) tumbling：The donkey be set with that is poured in of salting down is in carrying out knead-salting in tumbling machine cylinder；
5) it balances：By the donkey be set with after knead-salting in being pickled in disk and balance 6-12h at 0-4 DEG C；
6) fried：Donkey after balance is arranged into the fried 6-10min under conditions of 180-220 DEG C, you can obtain supporting for fresh and tender succulence
Raw donkey row.
7. preparation method according to claim 6, which is characterized in that step 2) can also carry out as follows：It will answer
Phosphate, white granulated sugar, edible salt, konjaku flour and carrot meal is closed to be mixed and stirred for uniformly, obtaining mixture；Ice water and glycerine are added
Enter into the mixture and stir evenly, must salt down fluid injection.
8. preparation method according to claim 6, which is characterized in that the temperature of the acid discharge processing is 0-4 DEG C；At acid discharge
The time of reason is 24-48h.
9. preparation method according to claim 6, which is characterized in that the thickness of the health donkey row is 1-1.5cm.
10. preparation method according to claim 6, which is characterized in that the knead-salting need to recycle progress 2-3 times；Two
The interval of secondary knead-salting is 5min, and the time of each knead-salting is 10-15min.
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| CN201810132478.8A CN108497347A (en) | 2018-02-09 | 2018-02-09 | A kind of health donkey row and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810132478.8A CN108497347A (en) | 2018-02-09 | 2018-02-09 | A kind of health donkey row and preparation method thereof |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390489A (en) * | 2002-07-16 | 2003-01-15 | 山东驰中食品有限公司 | Technology for processing meat food |
| CN103859427A (en) * | 2014-03-26 | 2014-06-18 | 南京农业大学 | Production method for Western style fried boneless pork chop and product thereof |
| CN106722333A (en) * | 2016-11-21 | 2017-05-31 | 东阿阿胶股份有限公司 | A kind of donkey meat ball and preparation method thereof |
| CN107373395A (en) * | 2017-08-15 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of pork chop |
-
2018
- 2018-02-09 CN CN201810132478.8A patent/CN108497347A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1390489A (en) * | 2002-07-16 | 2003-01-15 | 山东驰中食品有限公司 | Technology for processing meat food |
| CN103859427A (en) * | 2014-03-26 | 2014-06-18 | 南京农业大学 | Production method for Western style fried boneless pork chop and product thereof |
| CN106722333A (en) * | 2016-11-21 | 2017-05-31 | 东阿阿胶股份有限公司 | A kind of donkey meat ball and preparation method thereof |
| CN107373395A (en) * | 2017-08-15 | 2017-11-24 | 莆田市城厢区诚味食品有限公司 | A kind of preparation method of pork chop |
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Application publication date: 20180907 |