CN108783194A - A kind of preparation method of halogen perfume (or spice) pig ear - Google Patents
A kind of preparation method of halogen perfume (or spice) pig ear Download PDFInfo
- Publication number
- CN108783194A CN108783194A CN201810497938.7A CN201810497938A CN108783194A CN 108783194 A CN108783194 A CN 108783194A CN 201810497938 A CN201810497938 A CN 201810497938A CN 108783194 A CN108783194 A CN 108783194A
- Authority
- CN
- China
- Prior art keywords
- pig ear
- spice
- parts
- halogen
- perfume
- 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
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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of preparation methods of halogen perfume (or spice) pig ear, specially by clean fresh pig ear after 4% salt solution is marinated, using special halogen material Bao Jiashui stew in soy sauces, then it is pulled out after seasoning up to halogen perfume (or spice) pig ear, further halogen perfume (or spice) pig ear can also be vacuum-packed again after ultraviolet sterilization, instant halogen perfume (or spice) pig ear is made.Present invention eliminates uppity blanching steps in traditional handicraft, simplify stew in soy sauce technique；Adjustment shallot and ginger are added in pot after the completion of stew in soy sauce and are seasoned, and both avoid and to influence the final flavor of halogen perfume (or spice) pig ear because addition is too early, well-done spoiled, to keep the flavour of halogen perfume (or spice) pig ear purer；Each raw material easily obtains and dosage is clear, facilitates different grown places, manufacturer and making individual to obtain the consistent halogen perfume (or spice) pig ear of flavor, is suitable for the chain popularization in various regions of halogen perfume (or spice) pig ear；It is refrigerated through vacuum packaging, without using in the case of anti-corrosion edible additive, storage time is long, and flavor keeps degree good, is suitable for producing in enormous quantities and sell.
Description
Technical field
The present invention relates to traditional food manufacture fields, and in particular to a kind of preparation method of halogen perfume (or spice) pig ear.
Background technology
Pig ear contains abundant protein, carbohydrate, vitamin etc., has effects that qi-restoratives damage, strengthening the spleen and stomach,
Common cooking method is stew in soy sauce.The stew in soy sauce pig ear obtained using marinating method, glutinous interior crisp outside mouthfeel, flavour is abundant and oiliness,
Thus people are obtained widely to like.It is to be produced in situ in sale mostly, on taste and mouthfeel but because preservation condition is limited
It is irregular.In addition, in traditional stew in soy sauce technique, it usually needs by pig ear blanching to remove smell.And blanching process needs
It manually stirs, takes time and effort repeatedly, and the duration and degree of heating and the extremely difficult grasp of water.For most of non-professional people, it can not lead to
The smell that blanching is effectively removed pig ear is crossed, the flavor for the pig ear that practical stew in soy sauce obtains is caused to be deteriorated.
Invention content
The present invention provides a kind of preparation method of halogen perfume (or spice) pig ear, by removing blanching process, solves blanching process and takes
Long, duration and degree of heating water is not easy to grasp to cause smell removal not enough and the problem of influence stew in soy sauce pig ear final flavor.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of preparation method of halogen perfume (or spice) pig ear, includes the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 16~18 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 30~40 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear.
Further, the halogen boils material packet by chilli, illiciumverum, Chinese prickly ash, cassia bark, fennel seeds, cloves, the root of Dahurain angelica, kaempferia galamga, perfume (or spice)
Leaf, dried orange peel, Radix Glycyrrhizae composition, are used in combination gauze wrapped to be made；The accessory package is made of big onion parts and ginger splices, and gauze wrapped system is used in combination
?.
Further, pig ear described in step 1) is 1920~2020 parts；Pickling liquid described in step 3 be 2070~
2120 parts；Water described in step 4) is 1980~2020 parts, and it is 35~69 parts that the halogen, which boils material packet,；Accessory package described in step 5)
It it is 100~128 parts, the salt is 51~60 parts, and the white granulated sugar is 40~47 parts, and the monosodium glutamate is 15~21 parts, described
Mushroom dark soy sauce is 27~33 parts.
Preferably, by weight, the halogen boils material packet by 14~20 parts of chilli, octagonal 7~12 parts, Chinese prickly ash 5~7
Part, 5~7 parts of cassia bark, 2~4 parts of fennel seeds, cloves 0.5~1.5,1~4 part of the root of Dahurain angelica, 1.5~2.5 parts of kaempferia galamga, spiceleaf 0.5~
1.5 parts, 2~6 parts of dried orange peel, 1.5~3.5 parts of Radix Glycyrrhizae composition.
Preferably, by weight, the accessory package is made of 78~85 parts of big onion parts, 35~43 parts of ginger splices.
Further, the production method of a kind of halogen perfume (or spice) pig ear, it is further comprising the steps of：7) by halogen perfume (or spice) pig ear in purple
It is vacuum-packed to get instant halogen perfume (or spice) pig ear after irradiating half an hour under outside line.
In conclusion the present invention provides a kind of completely new halogen perfume (or spice) pig ear standard manufacturing method, advantage is：
(1) it uses the salt solution of 4% mass concentration as pickling liquid, and extends salting period, reach pig ear and remove the smelling of fish or mutton
While, it eliminates traditional halogen and boils blanching step in technique, this makes layman also can complete pig ear well
The operation of the smelling of fish or mutton, and obtain savory halogen perfume (or spice) pig ear；
(2) each raw material is easily obtained in various regions, and dosage is clear, is facilitated different grown places, manufacturer and is made a
People obtains the consistent halogen perfume (or spice) pig ear of flavor, is suitable for the chain popularization in various regions of halogen perfume (or spice) pig ear, has splendid economic benefit；
(3) shallot and Jiang Zuowei accessory packages are added after pig ear completes stew in soy sauce in pot and is seasoned, so as to avoid
Shallot and ginger is added in traditional handicraft too early, the final flavor of halogen perfume (or spice) pig ear is influenced because of the well-done rear taste deterioration of the two, from
And make the pot-stewed fowl of halogen perfume (or spice) pig ear and fresh fragrance purer；
(4) in the case that the halogen perfume (or spice) pig ear that this method makes is not through vacuum packaging refrigeration, using anti-corrosion class edible additive,
Storage time was up to 30 days, and flavor keeps degree good after thawing or reheating again, therefore was extremely applicable to instant halogen perfume (or spice) pig
The mass production of ear.
Specific implementation mode
In order to make those skilled in the art more fully understand technical scheme of the present invention, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
A kind of preparation method of halogen perfume (or spice) pig ear, includes the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 18 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 40 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear.
In preparation process, the dosage of each raw material is as shown in table 1：
The raw material dosage (by weight) of halogen perfume (or spice) pig ear in 1 embodiment 1 of table
Wherein, the weight ratio of salt and water is 1: 24 in pickling liquid；Halogen boils material packet and is made with gauze wrapped by its raw material；It is auxiliary
Material packet is made after being cleaned by its raw material with gauze wrapped.
Embodiment 2
A kind of preparation method of halogen perfume (or spice) pig ear, includes the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 17 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 35 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear.
In preparation process, the dosage of each raw material is as shown in table 2：
The raw material dosage (by weight) of halogen perfume (or spice) pig ear in 2 embodiment 2 of table
Wherein, the weight ratio of salt and water is 1: 24 in pickling liquid；Halogen boils material packet and is made with gauze wrapped by its raw material；It is auxiliary
Material packet is made after being cleaned by its raw material with gauze wrapped.
Embodiment 3
A kind of preparation method of halogen perfume (or spice) pig ear, includes the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 16 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 30 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear.
In preparation process, the dosage of each raw material is as shown in table 3：
The raw material dosage (by weight) of halogen perfume (or spice) pig ear in 3 embodiment 3 of table
Wherein, the weight ratio of salt and water is 1: 24 in pickling liquid；Halogen boils material packet and is made with gauze wrapped by its raw material；It is auxiliary
Material packet is made after being cleaned by its raw material with gauze wrapped.
Embodiment 4
A kind of preparation method of halogen perfume (or spice) pig ear, includes the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 17 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 35 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear；
7) halogen perfume (or spice) pig ear is vacuum-packed after irradiating half an hour under ultraviolet light to get instant halogen perfume (or spice) pig ear.
In preparation process, the dosage of each raw material is as shown in table 4：
The raw material dosage (by weight) of halogen perfume (or spice) pig ear in 4 embodiment 4 of table
Wherein, the weight ratio of salt and water is 1: 24 in pickling liquid；Halogen boils material packet and is made with gauze wrapped by its raw material；It is auxiliary
Material packet is made after being cleaned by its raw material with gauze wrapped.
The instant halogen perfume (or spice) pig ear of gained, can store 30 days under 0~4 DEG C of environment.When edible, thaw in advance to room temperature is sufficient
It is edible；It is heated after can also taking out from the package edible.By foretasting repeatedly for different crowd, thaws or halogen after the heating is fragrant
Relatively just halogen perfume (or spice) pig rumor taste obtained has been consistent pig ear substantially.
Above content is only citing made for the present invention and explanation, affiliated those skilled in the art are to being retouched
The specific embodiment stated does various modifications or additions or substitutes by a similar method, as long as it does not deviate from the concept of invention
Or beyond the scope defined by this claim, it is within the scope of protection of the invention.
Claims (6)
1. a kind of preparation method of halogen perfume (or spice) pig ear, which is characterized in that include the following steps：
1) take fresh pig ear several, shed, go after sundries to clean it is spare；
2) salt solution that configuration quality number is 4% is spare as pickling liquid；
3) by cleaned pig ear be put into pickling liquid pickle 16~18 hours after pull out it is spare；
4) water is put into pot, halogen boils the pig ear after material wraps and is marinated, after big fire is boiled, small fire infusion 30~40 minutes；
5) boiled again after being sequentially placed into accessory package, salt, white granulated sugar, monosodium glutamate, mushroom dark soy sauce in pot；
6) fire is closed, pig ear in pot is pulled out to get halogen perfume (or spice) pig ear.
2. a kind of production method of halogen perfume (or spice) pig ear according to claim 1, which is characterized in that by weight：The halogen
It boils material packet to be made of chilli, illiciumverum, Chinese prickly ash, cassia bark, fennel seeds, cloves, the root of Dahurain angelica, kaempferia galamga, spiceleaf, dried orange peel, Radix Glycyrrhizae, yarn is used in combination
Cloth package is made；The accessory package is made of big onion parts and ginger splices, and gauze wrapped is used in combination to be made.
3. a kind of production method of halogen perfume (or spice) pig ear according to claim 1 or 2, which is characterized in that by weight：Step
1) pig ear described in is 1920~2020 parts；Pickling liquid described in step 3 is 2070~2120 parts；Water described in step 4) is
1980~2020 parts, it is 35~69 parts that the halogen, which boils material packet,；Accessory package described in step 5) is 100~128 parts, and the salt is
51~60 parts, the white granulated sugar is 40~47 parts, and the monosodium glutamate is 15~21 parts, and the mushroom dark soy sauce is 27~33 parts.
4. a kind of production method of halogen perfume (or spice) pig ear according to claim 3, it is characterised in that：By weight, the halogen
Material packet is boiled by 14~20 parts of chilli, 7~12 parts octagonal, 5~7 parts of Chinese prickly ash, 5~7 parts of cassia bark, 2~4 parts of fennel seeds, cloves 0.5
~1.5,1.5~3.5 parts of 1~4 part of the root of Dahurain angelica, 1.5~2.5 parts of kaempferia galamga, 0.5~1.5 part of spiceleaf, 2~6 parts of dried orange peel, Radix Glycyrrhizae compositions.
5. a kind of production method of halogen perfume (or spice) pig ear according to claim 3, it is characterised in that：By weight, described auxiliary
Material packet is made of 78~85 parts of big onion parts, 35~43 parts of ginger splices.
6. a kind of production method of halogen perfume (or spice) pig ear according to claim 1, which is characterized in that further comprising the steps of：7)
Halogen perfume (or spice) pig ear is vacuum-packed after irradiating half an hour under ultraviolet light to get instant halogen perfume (or spice) pig ear.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810497938.7A CN108783194A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of halogen perfume (or spice) pig ear |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810497938.7A CN108783194A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of halogen perfume (or spice) pig ear |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783194A true CN108783194A (en) | 2018-11-13 |
Family
ID=64092834
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810497938.7A Pending CN108783194A (en) | 2018-05-22 | 2018-05-22 | A kind of preparation method of halogen perfume (or spice) pig ear |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108783194A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692936A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Processing technology of spiced pig ears |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN105685626A (en) * | 2014-11-26 | 2016-06-22 | 荀永葆 | Rice-fragrance marinated pig ear foodstuff and making method thereof |
| CN105995584A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated pig ear |
| CN106107569A (en) * | 2016-06-24 | 2016-11-16 | 佛山科学技术学院 | One i.e. Sal pig ear and preparation method thereof |
| CN106307125A (en) * | 2016-08-17 | 2017-01-11 | 胡平 | Marinated pig ears and preparation method thereof |
| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN107890037A (en) * | 2017-12-14 | 2018-04-10 | 昔阳县老家农牧开发有限责任公司 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
-
2018
- 2018-05-22 CN CN201810497938.7A patent/CN108783194A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613588A (en) * | 2012-04-19 | 2012-08-01 | 四川高金食品股份有限公司 | Instant salted pig gristle food and processing technology thereof |
| CN105685626A (en) * | 2014-11-26 | 2016-06-22 | 荀永葆 | Rice-fragrance marinated pig ear foodstuff and making method thereof |
| CN105995584A (en) * | 2015-09-28 | 2016-10-12 | 吴艳 | Preparation method of marinated pig ear |
| CN106107569A (en) * | 2016-06-24 | 2016-11-16 | 佛山科学技术学院 | One i.e. Sal pig ear and preparation method thereof |
| CN106307125A (en) * | 2016-08-17 | 2017-01-11 | 胡平 | Marinated pig ears and preparation method thereof |
| CN106509662A (en) * | 2016-11-24 | 2017-03-22 | 安徽新梦想食品有限公司 | Instant pig ear products |
| CN107890037A (en) * | 2017-12-14 | 2018-04-10 | 昔阳县老家农牧开发有限责任公司 | A kind of pork head meat pickles soup stock and prepares the processing technology of pork head meat cure foods |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692936A (en) * | 2019-11-21 | 2020-01-17 | 安徽万礼食品有限责任公司 | Processing technology of spiced pig ears |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR100864954B1 (en) | Processing method for long term storage of wild green | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| KR101478547B1 (en) | The method of smoked duck | |
| KR101884376B1 (en) | Manufacturing Method of Retorted Samgyetang And Retorted Samgyetang Using Thereof | |
| CN103110132A (en) | Method for producing fumigated poultry meat food | |
| KR101332799B1 (en) | Method for Preparing of Sweet-Sour Pork and Sweet-Sour Pork Prepared by the Method | |
| KR101838878B1 (en) | A process for preparing cooked and semi-dried fishes | |
| CN100515226C (en) | Instant packaging brasenia schreberi and its processing method | |
| CN103393061A (en) | Fishy smell removing process for conditioned duck meat | |
| JPH02503627A (en) | Manufacturing method for canned smoked fish | |
| KR100972922B1 (en) | Manufacturing method of wine taste sauce and that wine taste sauce | |
| CN103416775B (en) | Industrial production process of spiced and smoked eggs | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| CN108783194A (en) | A kind of preparation method of halogen perfume (or spice) pig ear | |
| CN106962832A (en) | A kind of instant preparation method to dried shrimps of local flavor | |
| CN104432171A (en) | Smoked chicken | |
| CN108175030A (en) | A kind of preparation method of fried crisp chicken | |
| CN1299605C (en) | Formula and method for making instant cured and delicious meat or poultry | |
| KR101523317B1 (en) | Manufacturing method for pepper0pot soup of catfish | |
| CN104172263A (en) | Production method for dehydrated salted rabbit | |
| KR101523316B1 (en) | Manufacturing method for catfish for roast | |
| RU2138168C1 (en) | Hot-smoked fish production method | |
| CN108669527A (en) | A kind of instant gold-needle mushroom and preparation method thereof | |
| CN103548978A (en) | Salted pork preservative and preparation method thereof | |
| CN109463675A (en) | A kind of Chinese Ixeris seasoned food processing method |
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: 20181113 |