CN108783248A - A kind of processing method of round hoof - Google Patents

A kind of processing method of round hoof Download PDF

Info

Publication number
CN108783248A
CN108783248A CN201810681870.8A CN201810681870A CN108783248A CN 108783248 A CN108783248 A CN 108783248A CN 201810681870 A CN201810681870 A CN 201810681870A CN 108783248 A CN108783248 A CN 108783248A
Authority
CN
China
Prior art keywords
hoof
halogen material
round
circle
processing method
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Withdrawn
Application number
CN201810681870.8A
Other languages
Chinese (zh)
Inventor
宁德智
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Guangxi Shou Xiang Hai Ping Food Co Ltd
Original Assignee
Guangxi Shou Xiang Hai Ping Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Guangxi Shou Xiang Hai Ping Food Co Ltd filed Critical Guangxi Shou Xiang Hai Ping Food Co Ltd
Priority to CN201810681870.8A priority Critical patent/CN108783248A/en
Publication of CN108783248A publication Critical patent/CN108783248A/en
Withdrawn legal-status Critical Current

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
    • A23L13/10—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
    • A23L13/70—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Medicines Containing Plant Substances (AREA)

Abstract

The invention belongs to food processing technology field, more particularly to a kind of processing method of round hoof, including following preparation process：1) round hoof is cut, is cleaned up, is modified；2) circle hoof is put into halogen material, at 100-150W after microwave treatment 50-80s, halogen material is burnt to boiling, keep fluidized state 60-70min, carry out stew in soy sauce；3) boiling 60-70min again, is cooled to room temperature, and band halogen material is packed, refrigerated storage.The circle hoof eating mouth feel meat perfume (or spice) skin being prepared by the method for the invention is tender, refreshing and oiliness, suitable for people of all ages, and especially its beautifying face and moistering lotion, the effect of slowing down aging more traditional production method are improved.

Description

A kind of processing method of round hoof
Technical field
The invention belongs to food processing technology field, more particularly to a kind of processing method of round hoof.
Background technology
Elbow meat between the buttocks and knee of circle hoof, that is, pig.When cooking, it to be usually cut into circle, the meaning for silk tree reunion of residing, For civil wedding feast must with product.The duration and degree of heating for making circle hoof braised in soy sauce is particularly important, and the button of slow fire, which is stewed, " can force " fat gone out in hoof, make Its " plump palatable ".Circle hoof, come the system of boiling in a covered pot over a slow fire, can reach fat but not greasy effect with fragrance.
And in the prior art, very few for the working research of the circle hoof of health care, especially round hoof beautifying face and moistering lotion slows down aging Health-care effect, and the present invention researched and developed it is a kind of improve circle hoof beautifying face and moistering lotion, anti-aging health-care efficacy circle hoof Processing method.
Invention content
Technical problem to be solved by the invention is to provide a kind of raising circle hoof beautifying face and moistering lotion, the health-care efficacies of anti-aging Circle hoof processing method.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides a kind of processing method of round hoof, including following preparation process：
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, at 100-150W after microwave treatment 50-80s, halogen material is burnt to boiling, kept Fluidized state 60-70min carries out stew in soy sauce；
3) boiling 60-70min again, is cooled to room temperature, and band halogen material is packed, refrigerated storage.
In step 2) of the present invention, halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, sauce Oil, white granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight are:800-1100:18-22:8-12:13-17:12-16: 1-3:13-18:1-3:0.5-1.5:0.3-0.8:0.2-0.6:0.1-0.6；
In step 2) of the present invention, the weight ratio of circle hoof and halogen material is 1:1-1.3.
Preferably, in step 2) of the present invention, the microwave treatment 65s at 130W.
Preferably, in step 3) of the present invention, the steam temperature of boiling is 110-115 DEG C.
Preferably, in step 2) of the present invention, halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, Monosodium glutamate, soy sauce, white granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight ratio are:1000:20:10:15:15:2:15:2: 1:0.5:0.4:0.3。
Preferably, in step 2) of the present invention, the weight ratio of circle hoof and halogen material is 1:1.2.
Preferably, in step 3) of the present invention, the refrigerated storage at -18 DEG C.
Preferably, in step 3) of the present invention, circle hoof is 92-95 by weight with halogen material:5-8 is packed.
The circle hoof meat of the present invention is fresh, is not allow for animal wool foreign matter, free from admixture, free from extraneous odour.Packaging seal needs tightly, Without leakage envelope or the not tight phenomenon of envelope.During refrigerated storage, must not with it is harmful, toxic, there is peculiar smell article or other sundries are mixed to deposit.
In the present invention：
The sterculia seed, the mature seed of Sterculiaceae plant sterculia seed Sterculia lychnophora Hance..In 4~6 It is harvested when moon fruit maturation, it is dry.It is cold in nature, it is sweet in flavor.Distributed in lung channel, large intestine channel.Kind skin sterculin containing active constituent；Endosperm, which contains, to be waved Hair oil, Radix Astragali gluing element etc.；Seed aqueous soluble polysaccharide, a variety of aliphatic acid also contain 2,4- dihydroxy-benzoic acids, galactolipin, penta Sugar, cupreol and daucosterol etc..Clearing heat and moistening lung, relax bowel at liyan jiedu.Belong to expectorants, antitussives and anti-asthmatics medicine subordinate classification Drug of clearing away heat to resolve phlegm.
Lophatherum gracile, the cauline leaf of grass henon bamboo leaf Lophatherum gracite Brongn..Before summer takes out flower spike It taps, dries.It is cold in nature, it is sweet in flavor, light.Thoughts of returning home warp, stomach, small intestinl channel.Containing triterpenes and steroid substancess arundoin, Cylindrin, nothing Bridle terpene, cupreol, stigmasterol, campesterol, taraxasterol etc..Prove that lophatherum gracile has solution by the experiment of rabbit and cat Heat effect.Diuresis is not strong, but can obviously increase the content of urine chloride.Play the role of increasing blood glucose.Bacteriostatic test table Bright, water decoction has staphylococcus aureus certain bacteriostasis.Clearing heat and relieving fidgetness, diuresis.Belong to the clear of antipyretic subordinate classification Hot Chinese laxative drugs for removing fire factor.
Radish seed, the mature seed of crucifer radish Raphanus sativus L..When seed maturity in 6~July Aerial part is extracted, seed is rubbed, is dried, winnow with a dustpan net pericarp and impurity collect seed.It is mild-natured, it is acrid flavour, sweet.Converge to the spleen channel, stomach, Lung channel.Containing trace volatile oil and 45% fat oil (for drying oil, iodine value 100.8), still contain sinapine, brassicasterol, 22- dehydrogenations The ingredients such as rape oil loud noise alcohol, raphanin.Contain α- Hexenal, β-hexenoic aldehyde and β-hexenol, γ-hexenol etc. in volatile oil；Fat Erucic acid containing volume, sinapic acid, linoleic acid, leukotrienes in fat oil.Lower gas, eliminating the phlegm, promoting digestion and removing indigestion.Belong to digestants.
Technology compared with prior art, the beneficial effects of the present invention are：
The circle hoof eating mouth feel meat perfume (or spice) skin being prepared by the method for the invention is tender, refreshing and oiliness, suitable for people of all ages, especially Its beautifying face and moistering lotion, the effect of slowing down aging more traditional production method are improved.
Specific implementation mode
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
A kind of processing method of round hoof, including following preparation process：
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, at 100W after microwave treatment 80s, halogen material is burnt to boiling, keep boiling-like State 60min carries out stew in soy sauce；
3) boiling 60min at being again 115 DEG C in steam temperature, is cooled to room temperature, and circle hoof is 95 by weight with halogen material:5 It is packed, the refrigerated storage at -18 DEG C；
In the step 2), halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, in vain Granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight ratio are:1100:22:12:13:16:1:13:1:1.5:0.3:0.6: 0.6；In the step 2), the weight ratio of circle hoof and halogen material is 1:1.3.
Embodiment 2
A kind of processing method of round hoof, including following preparation process：
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, at 150W after microwave treatment 50s, halogen material is burnt to boiling, keep boiling-like State 70min carries out stew in soy sauce；
3) boiling 70min at being again 110 DEG C in steam temperature, is cooled to room temperature, and circle hoof is 92 by weight with halogen material:8 It is packed, the refrigerated storage at -18 DEG C；
In the step 2), halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, in vain Granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight ratio are:800:18:8:17:12:3:18:3:0.5:0.8:0.2: 0.1；In the step 2), the weight ratio of circle hoof and halogen material is 1:1.
Embodiment 3
A kind of processing method of round hoof, including following preparation process：
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, at 130W after microwave treatment 65s, halogen material is burnt to boiling, keep boiling-like State 60-70min carries out stew in soy sauce；
3) boiling 65min at being again 113 DEG C in steam temperature, is cooled to room temperature, and circle hoof is 93 by weight with halogen material:7 It is packed, the refrigerated storage at -18 DEG C；
In the step 2), halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, in vain Granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight ratio are:1000:20:10:15:15:2:15:2:1:0.5:0.4: 0.3；In the step 2), the weight ratio of circle hoof and halogen material is 1:1.2.
Embodiment 4
As different from Example 3：In step 2), the microwave treatment 80s at 100W.Remaining parameter step is the same as embodiment 3.
Embodiment 5
As different from Example 3：In step 2), the microwave treatment 50s at 150W.Remaining parameter step is the same as embodiment 3.
Comparative example 1
As different from Example 3：In step 2), the microwave treatment 95s at 80W.Remaining parameter step is the same as embodiment 3.
Comparative example 2
As different from Example 3：In step 2), the microwave treatment 35s at 170W.Remaining parameter step is the same as embodiment 3.
Comparative example 3
As different from Example 3：In the step 2), the sterculia seed is free of in halogen material raw material proportioning.Remaining parameter step is same Embodiment 3.
Comparative example 4
As different from Example 3：In the step 2), lophatherum gracile is free of in halogen material raw material proportioning.Remaining parameter step is same Embodiment 3.
Comparative example 5
As different from Example 3：In the step 2), radish seed is free of in halogen material raw material proportioning.Remaining parameter step is same Embodiment 3.
Comparative example 6
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, halogen material is burnt to boiling, keep fluidized state 60-70min, carry out stew in soy sauce；
3) boiling 65min at being again 113 DEG C in steam temperature, is cooled to room temperature, and circle hoof is 93 by weight with halogen material:7 It is packed, the refrigerated storage at -18 DEG C；
In the step 2), halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, in vain Granulated sugar, their weight ratio are:1000:20:10:15:15:2:15:2:1；In the step 2), the weight ratio of circle hoof and halogen material It is 1:1.2.
Test example 1：Influence of the processing method of the circle hoof of the present invention to circle hoof function of delaying senility
Experimental animal cleans mouse 90, half male and half female, 20 grams or so of weight.Mouse is raised at room temperature, is freely eaten Drinking-water is randomly divided into 9 groups after one week adaptability is raised, every group 10, and specific group is：Embodiment 3-5 groups, comparison Example 1-6 groups, each group feed the corresponding round hoof of each group, daily 20 grams/, continuous surrounding.Last to fasting after sample for 24 hours, it is fast Speed acquisition blood, separating red corpuscle and serum, detection erythrocyte superoxide dismutase (SOD) activity, blood plasma catalase (CAT) activity, Plasma MDA (MDA) content, whole blood glutathione peroxidase (GSH-Px) activity.All data are used Statistical software SAS carries out statistical procedures, and indices result is indicated with x ± s, is examined with t and carries out significance test.
1 each group of table is on the active influences of SOD in mouse red blood cell
Group SOD activity (U/mgHb)
3 groups of embodiment 292.56±18.58
4 groups of embodiment 289.25±21.25
5 groups of embodiment 284.36±32.32
1 group of comparative example 212.36±21.78
2 groups of comparative example 208.47±16.98
3 groups of comparative example 225.58±26.57
4 groups of comparative example 214.31±23.69
5 groups of comparative example 225.24±14.25
6 groups of comparative example 205.25±19.57
SOD has special physiological activity, is the primary substance that free radical is removed in organism.SOD is in vivo Horizontal height means aging and dead intuitive index.It is existing it has proven convenient that the disease caused by oxygen radical is up to more than 60 kind. SOD can fight and block oxygen radical to be damaged caused by cell, and repair damaged cell in time.As known from Table 1, comparison is compared Example group, the erythrocyte sod vigor of embodiment 3-5 groups significantly improve.
2 each group of table is on mice plasma catalase (CAT) active influence
Catalase generally existing in body, catalysis H2O2 be decomposed into and.It is the harmful by-products of organism metabolism, warp It crosses after hydrogen peroxide enzymatic and is converted to the chemicals of other low toxicities, body is prevented to be damaged.As known from Table 2, comparison is compared Example group, blood plasma catalase (CAT) activity of embodiment 3-5 groups significantly improve.
Influence of 3 each group of table to mice plasma malonaldehyde (MDA) content
Group MDA(nmol/ml)
3 groups of embodiment 1.53±0.74
4 groups of embodiment 1.64±0.35
5 groups of embodiment 1.62±0.27
1 group of comparative example 3.11±0.24
2 groups of comparative example 3.47±0.27
3 groups of comparative example 3.12±0.34
4 groups of comparative example 3.08±0.24
5 groups of comparative example 3.11±0.47
6 groups of comparative example 3.29±0.74
Malonaldehyde level reflects the degree of body inner lipid peroxidating, reflects the journey of cell oxidative damage indirectly Degree.As known from Table 3, comparative example group is compared, Plasma MDA (MDA) content of embodiment 3-5 groups significantly reduces.
4 each group of table is on Mouse whole blood glutathione peroxidase (GSH-Px) active influence
Group GSH-Px (enzyme activity unit)
3 groups of embodiment 121.25±12.85
4 groups of embodiment 115.36±21.25
5 groups of embodiment 119.24±32.58
1 group of comparative example 92.36±14.26
2 groups of comparative example 94.25±32.11
3 groups of comparative example 93.29±28.64
4 groups of comparative example 91.26±29.36
5 groups of comparative example 92.57±39.47
6 groups of comparative example 90.28±52.23
Glutathione peroxidase (GSH-Px) is a kind of important catalyzing hydrogen peroxide point being widely present in body The enzyme of solution, catalysis reduced glutathione play the role of protecting membrane structure and function to the reduction reaction of hydrogen peroxide. As known from Table 4, comparative example group is compared, whole blood glutathione peroxidase (GSH-Px) activity of embodiment 3-5 groups is higher.
From above-mentioned experimental result it is found that the processing method of the circle hoof of the present invention can improve round hoof function of delaying senility, have There is good health-care efficacy.
Test example 2：The sensory evaluation for the circle hoof that the method for the present invention is prepared
Please 10 professional persons round hoof corresponding to embodiment 3-5 groups, comparative example 1-6 groups carry out sensory evaluation, as a result see Table 5.
5 each group of table justifies the sensory evaluation of hoof

Claims (7)

1. a kind of processing method of round hoof, which is characterized in that including following preparation process：
1) round hoof is cut, is cleaned up, is modified；
2) circle hoof is put into halogen material, at 100-150W after microwave treatment 50-80s, halogen material is burnt to boiling, keep boiling State 60-70min carries out stew in soy sauce；
3) boiling 60-70min again, is cooled to room temperature, and band halogen material is packed, refrigerated storage；
In the step 2), halogen material raw material proportioning is：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, white granulated sugar, The sterculia seed, lophatherum gracile, radish seed, their weight ratio are:800-1100:18-22:8-12:13-17:12-16:1-3:13- 18:1-3:0.5-1.5:0.3-0.8:0.2-0.6:0.1-0.6；
In the step 2), the weight ratio of circle hoof and halogen material is 1:1-1.3.
2. the processing method of round hoof according to claim 1, it is characterised in that:In the step 2), the microwave at 130W Handle 65s.
3. the processing method of round hoof according to claim 1, it is characterised in that:In the step 3), the steam temperature of boiling Degree is 110-115 DEG C.
4. the processing method of round hoof according to claim 1, it is characterised in that:In the step 2), halogen material raw material proportioning For：Water, dried shrimps, ginger, oil consumption, beans sauce, lemon, monosodium glutamate, soy sauce, white granulated sugar, the sterculia seed, lophatherum gracile, radish seed, their weight Measuring ratio is:1000:20:10:15:15:2:15:2:1:0.5:0.4:0.3.
5. the processing method of round hoof according to claim 1, it is characterised in that:In the step 2), circle hoof and halogen material Weight ratio is 1:1.2.
6. the processing method of round hoof according to claim 1, it is characterised in that:In the step 3), refrigerated at -18 DEG C Storage.
7. the processing method of round hoof according to claim 1, it is characterised in that:In the step 3), circle hoof is pressed with halogen material Weight ratio is 92-95:5-8 is packed.
CN201810681870.8A 2018-06-27 2018-06-27 A kind of processing method of round hoof Withdrawn CN108783248A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810681870.8A CN108783248A (en) 2018-06-27 2018-06-27 A kind of processing method of round hoof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810681870.8A CN108783248A (en) 2018-06-27 2018-06-27 A kind of processing method of round hoof

Publications (1)

Publication Number Publication Date
CN108783248A true CN108783248A (en) 2018-11-13

Family

ID=64072295

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810681870.8A Withdrawn CN108783248A (en) 2018-06-27 2018-06-27 A kind of processing method of round hoof

Country Status (1)

Country Link
CN (1) CN108783248A (en)

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188617A (en) * 1997-01-24 1998-07-29 张清 Special flavour pork elbow and manufacturing method thereof
CN104957643A (en) * 2015-07-30 2015-10-07 安徽朗朗好心人食品有限公司 Sauced pork leg
CN105520069A (en) * 2016-02-17 2016-04-27 崔福森 Marinated pork joint
CN105876665A (en) * 2016-04-29 2016-08-24 绍兴文理学院 Beautifying slimming ostrich meatball medicated diet in soup and preparation method thereof
CN106819886A (en) * 2016-12-30 2017-06-13 安徽省麦浪食品有限公司 A kind of sauced pig foreleg
CN106889495A (en) * 2016-12-30 2017-06-27 安徽省家乡食品集团有限公司 A kind of preparation method of health care pork leg's upper part
CN107439974A (en) * 2017-09-12 2017-12-08 山西老关家食品开发有限公司 A kind of health care pork leg's upper part and preparation method thereof
CN107518301A (en) * 2017-09-12 2017-12-29 山西老关家食品开发有限公司 A kind of herbal cuisine pork leg's upper part and preparation method thereof
CN108112889A (en) * 2016-11-29 2018-06-05 罗英海 A kind of production method of spiced pork leg

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1188617A (en) * 1997-01-24 1998-07-29 张清 Special flavour pork elbow and manufacturing method thereof
CN104957643A (en) * 2015-07-30 2015-10-07 安徽朗朗好心人食品有限公司 Sauced pork leg
CN105520069A (en) * 2016-02-17 2016-04-27 崔福森 Marinated pork joint
CN105876665A (en) * 2016-04-29 2016-08-24 绍兴文理学院 Beautifying slimming ostrich meatball medicated diet in soup and preparation method thereof
CN108112889A (en) * 2016-11-29 2018-06-05 罗英海 A kind of production method of spiced pork leg
CN106819886A (en) * 2016-12-30 2017-06-13 安徽省麦浪食品有限公司 A kind of sauced pig foreleg
CN106889495A (en) * 2016-12-30 2017-06-27 安徽省家乡食品集团有限公司 A kind of preparation method of health care pork leg's upper part
CN107439974A (en) * 2017-09-12 2017-12-08 山西老关家食品开发有限公司 A kind of health care pork leg's upper part and preparation method thereof
CN107518301A (en) * 2017-09-12 2017-12-29 山西老关家食品开发有限公司 A kind of herbal cuisine pork leg's upper part and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
罗永明: "《中药化学成分提取分离技术与方法》", 31 January 2016, 上海科学技术出版 *

Similar Documents

Publication Publication Date Title
JP3966689B2 (en) Lipase inhibitor
CN103816094B (en) A kind of tea oil Ipomoea batatas cold cream and processing method
JP6633124B2 (en) How to make instant samgyetan
Tarantul et al. Onion (lat. Állium cépa)
CN103816093B (en) -kind of Oleum Camelliae Fructus Cucurbitae moschatae cold cream and processing method
JP3628999B2 (en) Anonymous tea and its manufacturing method
CN108783248A (en) A kind of processing method of round hoof
CN109380652A (en) A kind of processing method of instant bagged green corn
CN103828896B (en) A kind of tea oil rice bran and processing method
JP2022173294A (en) Antiallergic agent, intestinal immunoenhancer, intestinal adhesiveness improver of lactic acid bacteria
CN103828895B (en) A kind of tea oil rice skin and processing method
CN109225393A (en) A kind of big rice processing method
CN103828897B (en) -kind of paddy oil rice bran and processing method
CN106889571A (en) The preparation method of russule olive paste
CN106307287A (en) Spicy and salty baby corn
CN103829137B (en) -kind of tea oil wheat bran and processing method
CN105433361A (en) Rice noodles capable of improving sleep and preparation method of rice noodles
CN105410629A (en) Rice noodles capable of nourishing faces and protecting skins and preparation method of rice noodles
CN103815310B (en) Grain oil pumpkin and processing method
CN103829162B (en) A kind of paddy oil rice skin and processing method
CN102640950A (en) Processing method of plateau husk almonds
CN106977300A (en) A kind of Yellow Fructus Gardeniae special complex fertilizer and preparation method thereof
KR100934348B1 (en) Camellia leaf or Blossom relief composition and its manufacturing method
CN103829174B (en) Camellia oil pumpkin and processing method
CN103815313B (en) Camellia oil sweet potato and 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
WW01 Invention patent application withdrawn after publication

Application publication date: 20181113

WW01 Invention patent application withdrawn after publication