CN108606262A - A kind of betel nut flavor jerky and preparation method thereof - Google Patents
A kind of betel nut flavor jerky and preparation method thereof Download PDFInfo
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- CN108606262A CN108606262A CN201810393652.4A CN201810393652A CN108606262A CN 108606262 A CN108606262 A CN 108606262A CN 201810393652 A CN201810393652 A CN 201810393652A CN 108606262 A CN108606262 A CN 108606262A
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- betel nut
- added
- extract
- betel
- betelnut extract
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- 244000080767 Areca catechu Species 0.000 title claims abstract description 136
- 235000006226 Areca catechu Nutrition 0.000 title claims abstract description 136
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 28
- 235000019634 flavors Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013594 poultry meat Nutrition 0.000 claims abstract description 26
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 22
- 150000002367 halogens Chemical class 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 21
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims abstract description 16
- 239000000920 calcium hydroxide Substances 0.000 claims abstract description 16
- 238000010992 reflux Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000001704 evaporation Methods 0.000 claims abstract description 11
- 230000008020 evaporation Effects 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 239000003002 pH adjusting agent Substances 0.000 claims abstract description 11
- -1 stoning to crush Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 239000011575 calcium Substances 0.000 claims description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 11
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 241000209140 Triticum Species 0.000 claims 1
- 235000021307 Triticum Nutrition 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 claims 1
- 240000008154 Piper betle Species 0.000 abstract description 5
- 235000008180 Piper betle Nutrition 0.000 abstract description 5
- 230000001055 chewing effect Effects 0.000 abstract description 5
- 230000001953 sensory effect Effects 0.000 abstract description 5
- 206010037660 Pyrexia Diseases 0.000 description 8
- 244000269722 Thea sinensis Species 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- 210000000867 larynx Anatomy 0.000 description 8
- 239000000843 powder Substances 0.000 description 8
- 230000035900 sweating Effects 0.000 description 8
- 230000009747 swallowing Effects 0.000 description 7
- 206010013786 Dry skin Diseases 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- 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
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Zoology (AREA)
- Inorganic Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Cosmetics (AREA)
- Seasonings (AREA)
Abstract
A kind of betel nut flavor jerky and preparation method thereof, the betel nut flavor jerky includes following components in percentage by weight：Betelnut extract 35% 50%, the old halogen of betel nut 10% 25%, broken poultry meat 20% 40%, the sum of weight percent of each material is 100%；The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added as pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, freeze-dried to obtain betelnut extract.The invention also includes the preparation methods of the betel nut flavor jerky.The betel nut flavor jerky of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Description
Technical field
The present invention relates to a kind of betel nut flavor jerkys and preparation method thereof
Background technology
Currently, the research report in relation to betel nut flavor jerky is less, and the mouthfeel of existing betel nut flavor jerky is not good enough, it is difficult to
Meet the higher requirement of consumer.
Invention content
The technical problem to be solved by the invention is to provide a kind of mouthfeel more preferably betel nut flavor jerky and its preparation sides
Method.
The technical solution adopted by the present invention to solve the technical problems is：
The betel nut flavor jerky of the present invention, including following components in percentage by weight：
Betelnut extract 35%-50%；
The old halogen 10%-25% of betel nut；
Broken poultry meat 20%-40%；
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
Further, added calcium hydroxide is equivalent to betel nut raw material weight 2.5-3.5% (preferably 3.0%).
Further, the volume fraction 25-40% (preferably 30%) of the ethanol solution.
Further, the solid-liquid ratio of the ethanol solution and betel nut raw material is 15-25:1 (preferably 20:1), unit be mL/g or
L/kg。
Further, refluxing extraction 2-3 times, each extraction time are 1.5-3.0 hours (preferably 2.0 hours).
Further, the old halogen of the betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With the matter of maltose
Amount is than being 1.0:0.5-1.5, preferred mass ratio are 1.0:1.0.
Further, also added with the perfume (or spice) for the salt of 1-3% of broken poultry meat weight, the white granulated sugar of 2.5-4%, 0.5-1.0%
Essence.
The preparation method of the betel nut flavor jerky of the present invention, includes the following steps：Betel nut is weighed by predetermined weight percent
The old halogen of extract, betel nut, broken poultry meat, betelnut extract is added in broken poultry meat, is uniformly mixed, then pickle, then will be pickled
The drying of broken poultry meat, the old halogen of betel nut finally uniformly brushed the jerky surface after baking by then the baking that heats up, naturally dry,；
The betelnut extract is prepared from the following steps：It takes betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract；Gained betelnut extract is yellowish-brown powder, has strong betel nut fragrance to be swallowed compared with sweet tea
It can feel card larynx immediately afterwards, can feel uncomfortable in chest after about 30s, have the phenomenon that fever, sweating, and the duration is longer.
The betel nut flavor jerky of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Specific implementation mode
The invention will be further described with reference to embodiments.
Embodiment 1
The betel nut flavor jerky of the present embodiment, including following components in percentage by weight：
Betelnut extract 40%；
The old halogen of betel nut 20%；
Broken poultry meat 40%；
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.0%.
In the present embodiment, the volume fraction 30% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 2.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:1.0.
In the present embodiment, also added with 2% salt, 3% white granulated sugar, 1.0% essence for broken poultry meat weight.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, broken poultry meat are weighed by predetermined weight percent,
Betelnut extract is added in broken poultry meat, is uniformly mixed, then is 20 hours marinated, the 60 DEG C of dryings 1 of broken poultry meat that then will have been pickled
Hour, then it is warming up to 90 DEG C and toasts 1 hour, finally by uniform jerky surface of the brush after baking of the old halogen of betel nut, naturally dry, i.e.,
At；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut flavor jerky of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Embodiment 2
The betel nut flavor jerky of the present embodiment, including following components in percentage by weight：
Betelnut extract 50%；
The old halogen of betel nut 15%；
Broken poultry meat 35%；
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 3.5%.
In the present embodiment, the volume fraction 35% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 2.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:0.8.
In the present embodiment, also added with 2% salt, 3% white granulated sugar, 1.0% essence for broken poultry meat weight.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, broken poultry meat are weighed by predetermined weight percent,
Betelnut extract is added in broken poultry meat, is uniformly mixed, then is 20 hours marinated, the 60 DEG C of dryings 1 of broken poultry meat that then will have been pickled
Hour, then it is warming up to 90 DEG C and toasts 1 hour, finally by uniform jerky surface of the brush after baking of the old halogen of betel nut, naturally dry, i.e.,
At；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut flavor jerky of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Embodiment 3
The betel nut flavor jerky of the present embodiment, including following components in percentage by weight：
Betelnut extract 45%；
The old halogen of betel nut 20%；
Broken poultry meat 35%；
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
In the present embodiment, added calcium hydroxide is equivalent to betel nut raw material weight 2.5%.
In the present embodiment, the volume fraction 35% of the ethanol solution.
In the present embodiment, the solid-liquid ratio of the ethanol solution and betel nut raw material is 20:1, unit mL/g.
In the present embodiment, refluxing extraction 3 times, each extraction time is 3.0 hours.
In the present embodiment, the old halogen of betel nut is Ca (OH)2With the mixture of maltose, wherein Ca (OH)2With maltose
Mass ratio be 1.0:1.2.
In the present embodiment, also added with 2% salt, 3% white granulated sugar, 1.0% essence for broken poultry meat weight.
Preparation method includes the following steps：The old halogen of betelnut extract, betel nut, broken poultry meat are weighed by predetermined weight percent,
Betelnut extract is added in broken poultry meat, is uniformly mixed, then is 18 hours marinated, the 60 DEG C of dryings 1 of broken poultry meat that then will have been pickled
Hour, then it is warming up to 90 DEG C and toasts 1 hour, finally by uniform jerky surface of the brush after baking of the old halogen of betel nut, naturally dry, i.e.,
At；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide is added
As pH adjusting agent, ethanol solution is added as extracting solution, refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, and evaporation is dense
Contracting, it is freeze-dried to obtain betelnut extract；Gained betelnut extract is yellowish-brown powder, there is strong betel nut fragrance, compared with sweet tea,
Card larynx can be felt after swallowing immediately, can feel uncomfortable in chest after about 30s, has the phenomenon that fever, sweating, and the duration is longer.
The betel nut flavor jerky of the present invention, mouthfeel is good, successfully simulates the sensory effects of betel quid chewing.
Claims (9)
1. a kind of betel nut flavor jerky, which is characterized in that including following components in percentage by weight：
Betelnut extract 35%-50%；
The old halogen 10%-25% of betel nut；
Broken poultry meat 20%-40%；
The sum of weight percent of each material is 100%；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract.
2. betel nut flavor jerky according to claim 1, which is characterized in that added calcium hydroxide is equivalent to betel nut raw material weight
Measure 2.5-3.5%.
3. betel nut flavor jerky according to claim 1 or 2, which is characterized in that the volume fraction 25- of the ethanol solution
40%.
4. betel nut flavor jerky according to claim 1 or 2, which is characterized in that the ethanol solution and betel nut raw material
Solid-liquid ratio is 15-25:1, unit is mL/g or L/kg.
5. betel nut flavor jerky according to claim 1 or 2, which is characterized in that refluxing extraction 2-3 times, every time when extraction
Between be 1.5-3.0 hours.
6. betel nut flavor jerky according to claim 1 or 2, which is characterized in that the old halogen of betel nut is Ca (OH)2With wheat
The mixture of bud sugar, wherein Ca (OH)2Mass ratio with maltose is 1.0:0.5-1.5.
7. betel nut flavor jerky according to claim 6, which is characterized in that the old halogen of betel nut is Ca (OH)2With maltose
Mixture, wherein Ca (OH)2Mass ratio with maltose is 1.0:1.0.
8. betel nut flavor jerky according to claim 1 or 2, which is characterized in that also added with the 1-3% for broken poultry meat weight
Salt, the white granulated sugar of 2.5-4%, 0.5-1.0% essence.
9. a kind of preparation method of betel nut flavor jerky as described in claim 1, which is characterized in that include the following steps：It presses
Predetermined weight percent weighs the old halogen of betelnut extract, betel nut, broken poultry meat, and betelnut extract is added in broken poultry meat, and mixing is equal
It is even, then pickle, then the broken poultry meat pickled is dried, then the baking that heats up, finally uniformly brushes the old halogen of betel nut after baking
Jerky surface, naturally dry,；
The betelnut extract is prepared from the following steps：It takes drying betel nut raw material, stoning to crush, calcium hydroxide conduct is added
Ethanol solution is added as extracting solution in pH adjusting agent, and refluxing extraction obtains aqueous areca nut extract through centrifugal filtration, is concentrated by evaporation, warp
Freeze-drying obtains betelnut extract.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810393652.4A CN108606262A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut flavor jerky and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810393652.4A CN108606262A (en) | 2018-04-27 | 2018-04-27 | A kind of betel nut flavor jerky and preparation method thereof |
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| CN108606262A true CN108606262A (en) | 2018-10-02 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973512A (en) * | 2019-12-18 | 2020-04-10 | 天禾生物技术研究院（珠海）有限公司 | Preparation method of betel nut substitute |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190640A (en) * | 2013-03-29 | 2013-07-10 | 湖南农业大学 | Preparation method of betel-nut-flavor jerky |
| CN106071908A (en) * | 2016-06-15 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | One prepares dried beef compositions and preparation method thereof |
| CN106071937A (en) * | 2016-06-14 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | A kind of dried mutton processing method |
-
2018
- 2018-04-27 CN CN201810393652.4A patent/CN108606262A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103190640A (en) * | 2013-03-29 | 2013-07-10 | 湖南农业大学 | Preparation method of betel-nut-flavor jerky |
| CN106071937A (en) * | 2016-06-14 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | A kind of dried mutton processing method |
| CN106071908A (en) * | 2016-06-15 | 2016-11-09 | 沿河土家族自治县麻阳河食品有限公司 | One prepares dried beef compositions and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 罗士数等: "槟榔中槟榔碱的乙醇回流提取工艺研究 ", 《食品科学》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973512A (en) * | 2019-12-18 | 2020-04-10 | 天禾生物技术研究院（珠海）有限公司 | Preparation method of betel nut substitute |
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Application publication date: 20181002 |