CN108887584A - A kind of instant pork braised in brown sauce of vacuum and preparation method thereof - Google Patents
A kind of instant pork braised in brown sauce of vacuum and preparation method thereof Download PDFInfo
- Publication number
- CN108887584A CN108887584A CN201810823824.7A CN201810823824A CN108887584A CN 108887584 A CN108887584 A CN 108887584A CN 201810823824 A CN201810823824 A CN 201810823824A CN 108887584 A CN108887584 A CN 108887584A
- Authority
- CN
- China
- Prior art keywords
- parts
- powder
- brown sauce
- seasoning
- vacuum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000015277 pork Nutrition 0.000 title claims abstract description 77
- 235000015067 sauces Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 63
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 31
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 31
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 30
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 30
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 30
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 30
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 30
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 30
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 30
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 30
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 30
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 30
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 28
- 235000013372 meat Nutrition 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 23
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 14
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 14
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000013527 bean curd Nutrition 0.000 claims abstract description 13
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 229940029982 garlic powder Drugs 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229940026314 red yeast rice Drugs 0.000 claims abstract description 13
- 239000011435 rock Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000014102 seafood Nutrition 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 8
- 244000020551 Helianthus annuus Species 0.000 claims abstract 8
- 244000294611 Punica granatum Species 0.000 claims abstract 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 230000001954 sterilising effect Effects 0.000 claims description 31
- 238000004659 sterilization and disinfection Methods 0.000 claims description 25
- 241000234282 Allium Species 0.000 claims description 12
- 206010033546 Pallor Diseases 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 12
- 235000013547 stew Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 238000006555 catalytic reaction Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- 235000009973 maize Nutrition 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 201000006549 dyspepsia Diseases 0.000 abstract description 4
- 230000004936 stimulating effect Effects 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000010304 firing Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 23
- 241001092040 Crataegus Species 0.000 description 22
- 241000208818 Helianthus Species 0.000 description 20
- 241000234314 Zingiber Species 0.000 description 8
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 235000011511 Diospyros Nutrition 0.000 description 2
- 244000236655 Diospyros kaki Species 0.000 description 2
- 206010036790 Productive cough Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 208000024794 sputum Diseases 0.000 description 2
- 210000003802 sputum Anatomy 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- -1 Flavone compound Chemical class 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010040007 Sense of oppression Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000005907 cancer growth Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
- 230000008673 vomiting Effects 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
- A23L13/70—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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
-
- 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
Abstract
The invention discloses instant pork braised in brown sauce of a kind of vacuum and preparation method thereof, the instant pork braised in brown sauce of the vacuum includes following raw material：350-400 parts of streaky pork, 15-20 parts of pomegranate seed, 3-5 parts of sunflower flower, 8-10 parts of tomato seed, 5-8 parts of hawthorn, 3-5 parts of orange peel, 40-50 parts of vegetable oil and 70.1-144.4 parts of seasoning；The seasoning, including following raw material：4-12 parts of seafood, 20-26 parts of stinky tofu southern juice, 6-14 parts of dark soy sauce, 2-10 parts of cooking wine, 12-18 parts of salt, 2-6 parts of chicken powder, 2-10 parts of red yeast rice, garlic powder 2-8 parts dry, 1-6 parts of ginger powder, 2-6 parts of dry green onion powder, 16-24 parts of rock sugar, 1-4 parts of star aniseed powder, 0.1-0.4 parts of spiceleaf；The present invention adds hawthorn and orange peel in formula, so as to play the effect of spleen benefiting and stimulating the appetite, relieving dyspepsia；The nutriments such as pomegranate seed, sunflower flower, tomato seed are added, realize meat and vegetables collocation.The instant pork braised in brown sauce of vacuum that technique is prepared through the invention solves the problems, such as that at present the firing consistency of pork braised in brown sauce on the market is poor, nutrition is single and is not suitable for mass production.
Description
Technical field
The present invention relates to the preparation methods of food processing technology field more particularly to a kind of instant pork braised in brown sauce of vacuum.
Background technique
Pork braised in brown sauce, because of delicious flavour, full of nutrition, the deep welcome by masses.But current pork braised in brown sauce be mostly by
Made from manual manufacture ability, taste, color, flavor of pork braised in brown sauce obtained by different cooks etc. there are biggish difference,
Or the consistency of taste, color, flavor of pork braised in brown sauce of the same cook obtained by different time etc. is also difficult to ensure, completely
It is not able to satisfy consumer demand, existing pork braised in brown sauce is not only repeated very poor, but also is unable to mass production, if necessary to big
If producing the food in batches, need to consume a large amount of manpower and material resources, it is extremely inconvenient.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of the instant pork braised in brown sauce of vacuum, in order to solve the one of current pork braised in brown sauce
Cause property is poor, is not able to satisfy the problem of mass production demand.
To achieve the goals above, present invention employs following technical solutions：
The present invention provides a kind of instant pork braised in brown sauce of vacuum, including following raw material：350-400 parts of streaky pork, pomegranate seed 15-
20 parts, 3-5 parts of sunflower flower, 8-10 parts of tomato seed, 5-8 parts of hawthorn, 3-5 parts of orange peel, 40-50 parts of vegetable oil and seasoning
70.1-144.4 parts；
The seasoning, including following raw material：4-12 parts of seafood, 20-26 parts of stinky tofu southern juice, 6-14 parts of dark soy sauce,
2-10 parts of cooking wine, 12-18 parts of salt, 2-6 parts of chicken powder, 2-10 parts of red yeast rice, garlic powder 2-8 parts dry, 1-6 parts of ginger powder, dry green onion
2-6 parts of powder, 16-24 parts of rock sugar, 1-4 parts of star aniseed powder, 0.1-0.4 parts of spiceleaf.
Preferably, the vegetable oil uses maize germ oil, soybean oil, rapeseed oil, sunflower oil or peanut oil.
Preferably, including following raw material：350 parts of streaky pork, 15 parts of pomegranate seed, 3 parts of sunflower flower, tomato seed
8 parts, 5 parts of hawthorn, 3 parts of orange peel, 40 parts of vegetable oil and 70.1 parts of seasoning；
The seasoning, including following raw material：4 parts of seafood, 20 parts of stinky tofu southern juice, 6 parts of dark soy sauce, 2 parts of cooking wine, food
12 parts of salt, 2 parts of chicken powder, 2 parts of red yeast rice, 2 parts of dry garlic powder, 1 part of ginger powder, 2 parts of dry green onion powder, 16 parts of rock sugar, 1 part of star aniseed powder,
0.1 part of spiceleaf.
Preferably, including following raw material：375 parts of streaky pork, 18 parts of pomegranate seed, 4 parts of sunflower flower, tomato seed
9 parts, 6 parts of hawthorn, 4 parts of orange peel, 45 parts of vegetable oil and 107.25 parts of seasoning；
The seasoning, including following raw material：8 parts of seafood, 23 parts of stinky tofu southern juice, 10 parts of dark soy sauce, 6 parts of cooking wine,
15 parts of salt, 4 parts of chicken powder, 6 parts of red yeast rice, 5 parts of dry garlic powder, 3.5 parts of ginger powder, 4 parts of dry green onion powder, 20 parts of rock sugar, star aniseed powder
2.5 parts, 0.25 part of spiceleaf.
Preferably, including following raw material：400 parts of streaky pork, 20 parts of pomegranate seed, 5 parts of sunflower flower, tomato seed
10 parts, 8 parts of hawthorn, 5 parts of orange peel, 50 parts of vegetable oil and 144.4 parts of seasoning；
The seasoning, including following raw material：12 parts of seafood, 26 parts of stinky tofu southern juice, 14 parts of dark soy sauce, cooking wine 10
Part, 18 parts of salt, 6 parts of chicken powder, 10 parts of red yeast rice, 8 parts of dry garlic powder, 6 parts of ginger powder, 6 parts of dry green onion powder, 24 parts of rock sugar, illiciumverum
0.4 part of powder part, spiceleaf.
The present invention also provides a kind of preparation methods of the instant pork braised in brown sauce of vacuum, including following steps：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 5-10 minutes, stops working, will
Streaky pork block pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
10-15 minutes, turn small fire later and stew 30-40 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
Persistently vacuumize 30-45s under 0.1MPa vacuum degree condition, then carry out sterilization processing, after sterilization processing to get pork braised in brown sauce at
Product refrigerate spare in the environment lower than 10 DEG C.
Preferably, the step（5）The temperature of middle sterilization processing is 30 DEG C~100 DEG C, and pressure is 100~1000MPa, is killed
The bacterium time is 15~45min.
Preferably, the step（5）The temperature of middle sterilization processing is 60 DEG C, pressure 500MPa, and sterilizing time is
20min。
Wherein, pomegranate seed contains Vitamin C, vitamin e and red pomegranate polyphenol, these three ingredients combine, just at
The surprising antioxidant of effect；There are studies have shown that its 3 times, even more Vitamin C and Wei Ta out even more taller than red wine and green tea
50 times for ordering E.Body is helped to maintain not by the infringement of free radical, so as to improve the dark yellow colour of skin, facilitates toxin expelling and delays flesh
Skin aging.And if often feeding pomegranate, it is possible to reduce the chance of 44% artery sclerosis, the anthocyanidin and Polyphenols included by it
Ingredient, can body blood vessel, reducing blood lipid cholesterol repairs injured bone, lowers the appearance of cardiovascular disease；It simultaneously can be with
Inhibit cancer cell to be formed, improves the immunity of the human body；Its another ingredient potassium, it helps water balance and control in keeping body
Blood pressure.
Hawthorn, has the effects that reducing blood lipid, blood pressure, heart tonifying, arrhythmia, at the same be also spleen benefiting and stimulating the appetite, relieving dyspepsia,
The good medicine of phlegm reduction of blood circulation promoting, to chest diaphragm spleen, the diseases such as full, hernia, blood stasis, amenorrhoea have good curative effect.Flavone compound in hawthorn
Vitexin, is a kind of stronger drug of antitumaous effect, and extract is equal to the internal growth of cancer cells of inhibition, proliferation and infiltration metastasis
It has certain effect.
Orange peel, also known as dried orange peel are the mature pericarp of rutaceae orange and its variety.Its in qi-regulating, tune,
The effect of eliminating dampness, resolving sputum, controls the symptoms such as fullness and oppression of chest and abdomen, do not feel like eating, vomiting hiccup, coughing with a lot of sputum.
Beneficial effects of the present invention：It is full of nutrition that the present invention adds pomegranate seed, sunflower flower, tomato seed etc. in formula
Substance, guarantee nutrition meat and vegetables collocation while, also added hawthorn and orange peel, so as to play spleen benefiting and stimulating the appetite, relieving dyspepsia
Effect.The process provided through the invention has prepared a kind of instant pork braised in brown sauce of vacuum, solves current pork braised in brown sauce
Production consistency is poor, is not suitable for the problem of mass production.
Specific embodiment
In order to deepen the understanding of the present invention, below in conjunction with embodiment, present invention is further described in detail, this reality
It applies example for explaining only the invention, protection scope of the present invention is not constituted and limited.
Embodiment 1
The material component and parts by weight of the present embodiment investment are as follows：350 parts of streaky pork, 15 parts of pomegranate seed, 3 parts of sunflower flower, west
8 parts of red persimmon seed, 5 parts of hawthorn, 3 parts of orange peel, 40 parts of vegetable oil and 70.1 parts of seasoning；
The seasoning, including following raw material：4 parts of seafood, 20 parts of stinky tofu southern juice, 6 parts of dark soy sauce, 2 parts of cooking wine, food
12 parts of salt, 2 parts of chicken powder, 2 parts of red yeast rice, 2 parts of dry garlic powder, 1 part of ginger powder, 2 parts of dry green onion powder, 16 parts of rock sugar, 1 part of star aniseed powder,
0.1 part of spiceleaf.
Specific preparation method is as follows：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 5 minutes, stops working, by five
Flower meat piece pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
10 minutes, turn small fire later and stew 30 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
30s is persistently vacuumized under 0.1MPa vacuum degree condition, then carries out sterilization processing, to get pork braised in brown sauce finished product after sterilization processing,
It is refrigerated in environment lower than 10 DEG C spare.
Embodiment 2
The material component and parts by weight of the present embodiment investment are as follows：375 parts of streaky pork, 18 parts of pomegranate seed, 4 parts of sunflower flower, west
9 parts of red persimmon seed, 6 parts of hawthorn, 4 parts of orange peel, 45 parts of vegetable oil and 107.25 parts of seasoning；
The seasoning, including following raw material：8 parts of seafood, 23 parts of stinky tofu southern juice, 10 parts of dark soy sauce, 6 parts of cooking wine,
15 parts of salt, 4 parts of chicken powder, 6 parts of red yeast rice, 5 parts of dry garlic powder, 3.5 parts of ginger powder, 4 parts of dry green onion powder, 20 parts of rock sugar, star aniseed powder
2.5 parts, 0.25 part of spiceleaf.
Specific preparation method is as follows：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 7 minutes, stops working, by five
Flower meat piece pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
13 minutes, turn small fire later and stew 35 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
38s is persistently vacuumized under 0.1MPa vacuum degree condition, then carries out sterilization processing, to get pork braised in brown sauce finished product after sterilization processing,
It is refrigerated in environment lower than 10 DEG C spare；
Wherein, the temperature of sterilization processing is 80 DEG C, pressure 800MPa, sterilizing time 30min.
Embodiment 3
The material component and parts by weight of the present embodiment investment are as follows：Including following raw material：400 parts of streaky pork, pomegranate seed
20 parts, 5 parts of sunflower flower, 10 parts of tomato seed, 8 parts of hawthorn, 5 parts of orange peel, 50 parts of vegetable oil and 144.4 parts of seasoning；
The seasoning, including following raw material：12 parts of seafood, 26 parts of stinky tofu southern juice, 14 parts of dark soy sauce, cooking wine 10
Part, 18 parts of salt, 6 parts of chicken powder, 10 parts of red yeast rice, 8 parts of dry garlic powder, 6 parts of ginger powder, 6 parts of dry green onion powder, 24 parts of rock sugar, illiciumverum
0.4 part of powder part, spiceleaf.
Specific preparation method is as follows：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 10 minutes, stops working, by five
Flower meat piece pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
15 minutes, turn small fire later and stew 40 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
45s is persistently vacuumized under 0.1MPa vacuum degree condition, then carries out sterilization processing, to get pork braised in brown sauce finished product after sterilization processing,
It is refrigerated in environment lower than 10 DEG C spare；
Wherein, the temperature of sterilization processing is 100 DEG C, pressure 1000MPa, sterilizing time 15min.
Embodiment 4
The material component and parts by weight of the present embodiment investment are as follows：380 parts of streaky pork, 18 parts of pomegranate seed, 4.5 parts of sunflower flower,
9.5 parts of tomato seed, 7 parts of hawthorn, 4.5 parts of orange peel, 47 parts of vegetable oil and 120.3 parts of seasoning；
The seasoning, including following raw material：10 parts of seafood, 22 parts of stinky tofu southern juice, 12 parts of dark soy sauce, 8 parts of cooking wine,
16 parts of salt, 5 parts of chicken powder, 8 parts of red yeast rice, 6 parts of dry garlic powder, 4 parts of ginger powder, 4 parts of dry green onion powder, 22 parts of rock sugar, star aniseed powder 3
Part, 0.3 part of spiceleaf.
Specific preparation method is as follows：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 5-10 minutes, stops working, will
Streaky pork block pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
14 minutes, turn small fire later and stew 37 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
40s is persistently vacuumized under 0.1MPa vacuum degree condition, then carries out sterilization processing, to get pork braised in brown sauce finished product after sterilization processing,
It is refrigerated in environment lower than 10 DEG C spare；
Wherein, the temperature of sterilization processing is 30 DEG C DEG C, pressure 100MPa, sterilizing time 45min.
The present invention adds hawthorn and orange peel in formula, so as to play the effect of spleen benefiting and stimulating the appetite, relieving dyspepsia；Meanwhile
The substance full of nutrition such as pomegranate seed, sunflower flower, tomato seed is added, it can be achieved that guaranteeing the collocation of nutrition meat and vegetables；And edible letter
Easily.The instant pork braised in brown sauce of vacuum that technique is prepared through the invention, solve at present on the market pork braised in brown sauce firing consistency compared with
Difference, nutrition are single and the problem of be not suitable for mass production.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (8)
1. a kind of instant pork braised in brown sauce of vacuum, which is characterized in that including following raw material：350-400 parts of streaky pork, pomegranate seed
15-20 parts, 3-5 parts of sunflower flower, 8-10 parts of tomato seed, 5-8 parts of hawthorn, 3-5 parts of orange peel, 40-50 parts of vegetable oil and seasoning
70.1-144.4 parts of material；
The seasoning, including following raw material：4-12 parts of seafood, 20-26 parts of stinky tofu southern juice, 6-14 parts of dark soy sauce,
2-10 parts of cooking wine, 12-18 parts of salt, 2-6 parts of chicken powder, 2-10 parts of red yeast rice, garlic powder 2-8 parts dry, 1-6 parts of ginger powder, dry green onion
2-6 parts of powder, 16-24 parts of rock sugar, 1-4 parts of star aniseed powder, 0.1-0.4 parts of spiceleaf.
2. the instant pork braised in brown sauce of a kind of vacuum according to claim 1, which is characterized in that the vegetable oil uses maize germ
Oil, soybean oil, rapeseed oil, sunflower oil or peanut oil.
3. the instant pork braised in brown sauce of a kind of vacuum according to claim 1, which is characterized in that including following raw material：Five
350 parts of meat of flower, 15 parts of pomegranate seed, 3 parts of sunflower flower, 8 parts of tomato seed, 5 parts of hawthorn, 3 parts of orange peel, 40 parts of vegetable oil and seasoning
70.1 parts of material；
The seasoning, including following raw material：4 parts of seafood, 20 parts of stinky tofu southern juice, 6 parts of dark soy sauce, 2 parts of cooking wine, food
12 parts of salt, 2 parts of chicken powder, 2 parts of red yeast rice, 2 parts of dry garlic powder, 1 part of ginger powder, 2 parts of dry green onion powder, 16 parts of rock sugar, 1 part of star aniseed powder,
0.1 part of spiceleaf.
4. the instant pork braised in brown sauce of a kind of vacuum according to claim 1, which is characterized in that including following raw material：Five
375 parts of meat of flower, 18 parts of pomegranate seed, 4 parts of sunflower flower, 9 parts of tomato seed, 6 parts of hawthorn, 4 parts of orange peel, 45 parts of vegetable oil and seasoning
107.25 parts of material；
The seasoning, including following raw material：8 parts of seafood, 23 parts of stinky tofu southern juice, 10 parts of dark soy sauce, 6 parts of cooking wine,
15 parts of salt, 4 parts of chicken powder, 6 parts of red yeast rice, 5 parts of dry garlic powder, 3.5 parts of ginger powder, 4 parts of dry green onion powder, 20 parts of rock sugar, star aniseed powder
2.5 parts, 0.25 part of spiceleaf.
5. the instant pork braised in brown sauce of a kind of vacuum according to claim 1, which is characterized in that including following raw material：Five
400 parts of meat of flower, 20 parts of pomegranate seed, 5 parts of sunflower flower, 10 parts of tomato seed, 8 parts of hawthorn, 5 parts of orange peel, 50 parts of vegetable oil and tune
144.4 parts of taste substance；
The seasoning, including following raw material：12 parts of seafood, 26 parts of stinky tofu southern juice, 14 parts of dark soy sauce, cooking wine 10
Part, 18 parts of salt, 6 parts of chicken powder, 10 parts of red yeast rice, 8 parts of dry garlic powder, 6 parts of ginger powder, 6 parts of dry green onion powder, 24 parts of rock sugar, illiciumverum
0.4 part of powder part, spiceleaf.
6. a kind of preparation method of the instant pork braised in brown sauce of vacuum, which is characterized in that including following steps：
（1）Preparation：
（1-1）Pomegranate seed is ground it is spare in powdery,
（1-2）Sunflower flower, hawthorn, orange peel are pulverized, dry is in powdery, and it is spare,
（1-3）Streaky pork is cut into the block of 2cm*2cm directly below at -18 DEG C, negative catalysis of casing obtains streaky pork block, spare；
（2）Streaky pork blanching：By step（1-3）Streaky pork block enters pot, after adding boiling to boil, continuous heating 5-10 minutes, stops working, will
Streaky pork block pulls cleaning, drained and standby out；
（3）It is fried：140 DEG C of Fryer are put into meat piece after blanching, 2 minutes fried, pull out, obtain it is fried after meat piece, it is spare；
（4）It stews tasty：Meat piece, seasoning, enough clear water after frying are put into saucepan, high fire is boiled, then by step（1-1）
Resulting pomegranate seed powder and step（1-2）Resulting sunflower powder, hawthorn powder, orange peel powder are added in pot, continue high fire heating
10-15 minutes, turn small fire later and stew 30-40 minutes, can take the dish out of the pot after sticky, product temperature is higher than 75 DEG C and dispenses；
（5）Sterilization processing：The pork braised in brown sauce dispensed is cooled to room temperature；It reuses vacuum packing machine and vacuumizes packaging,
Persistently vacuumize 30-45s under 0.1MPa vacuum degree condition, then carry out sterilization processing, after sterilization processing to get pork braised in brown sauce at
Product refrigerate spare in the environment lower than 10 DEG C.
7. a kind of preparation method of the instant pork braised in brown sauce of vacuum according to claim 6, which is characterized in that the step（5）
The temperature of middle sterilization processing is 30 DEG C~100 DEG C, and pressure is 100~1000MPa, and sterilizing time is 15~45min.
8. a kind of preparation method of the instant pork braised in brown sauce of vacuum according to claim 7, which is characterized in that the step（5）
The temperature of middle sterilization processing is 60 DEG C, pressure 500MPa, sterilizing time 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810823824.7A CN108887584A (en) | 2018-07-25 | 2018-07-25 | A kind of instant pork braised in brown sauce of vacuum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810823824.7A CN108887584A (en) | 2018-07-25 | 2018-07-25 | A kind of instant pork braised in brown sauce of vacuum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108887584A true CN108887584A (en) | 2018-11-27 |
Family
ID=64351728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810823824.7A Withdrawn CN108887584A (en) | 2018-07-25 | 2018-07-25 | A kind of instant pork braised in brown sauce of vacuum and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108887584A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180224A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Braised pork seasoning and preparation method thereof |
-
2018
- 2018-07-25 CN CN201810823824.7A patent/CN108887584A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113180224A (en) * | 2021-04-26 | 2021-07-30 | 安徽省青创食品有限公司 | Braised pork seasoning and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107549670B (en) | Convenient instant beef with tilted feet and preparation method thereof | |
| CN104013014A (en) | Processing technology for pot-stewed chicken | |
| CN105581132A (en) | Spicy shiitake mushroom minced chicken paste and making method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| CN105104973B (en) | A kind of soy sauce fried rice and preparation method thereof | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN106490488A (en) | A kind of jasmine tea fragrant beef granules and preparation method thereof | |
| CN108887584A (en) | A kind of instant pork braised in brown sauce of vacuum and preparation method thereof | |
| KR20140089910A (en) | Retort pouch of chicken organ meat soup adding red ginseng and its manufacturing method | |
| CN106616387A (en) | Rose and mulberry beef granules and preparation method thereof | |
| CN103120317A (en) | Recipe for medicated seasoned duck and method for making medicated seasoned duck | |
| CN104939039A (en) | Spicy Wutai mushroom sauce and preparation method thereof | |
| KR101858996B1 (en) | Meat broth manufacture method and chicken food manufacture method | |
| CN104305166A (en) | Preparation method of spicy puffed food with agrocybe cylindracea | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| CN106616895A (en) | Flavor mushroom sauce and preparation method thereof | |
| KR20140005599A (en) | A method for preparing sauce used in octopus food | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| CN106174442A (en) | A kind of non-evaporating preparation method boiling snowy mooncakes premixed flour of Avicennia marina fruit preparation | |
| CN104621472A (en) | Brewing chafing dish and preparation method thereof | |
| CN104473242A (en) | Preparation method of spiced marinated peanuts | |
| CN104839630B (en) | A kind of non-fermented type tomato soya sauce without man-made additive and preparation method thereof | |
| CN103734615A (en) | Red bean and duck rice crust and preparation method thereof | |
| CN108902757A (en) | A kind of instant duck of vacuum easy to digest and preparation method thereof | |
| KR102639427B1 (en) | Meal kit for cheonggukjang stew and its manufacturing 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 | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 230000 West Side of Xianghe Road, Feidong Economic Development Zone, Hefei City, Anhui Province Applicant after: Anhui Zhaoweiyuan Food Technology Co., Ltd. Address before: 230000 West Side of Xianghe Road, Feidong Economic Development Zone, Hefei City, Anhui Province Applicant before: Anhui Food Technology Co., Ltd. |
|
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181127 |