CN109077293A - A kind of strengthening the muscles and bones beef paste and preparation method thereof - Google Patents
A kind of strengthening the muscles and bones beef paste and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
Abstract
The present invention provides a kind of strengthening the muscles and bones beef pastes and preparation method thereof, the selection of beef paste is with fresh beef, carrot, mushroom, based on fresh ox bone and Cowhells, by using by aspergillus oryzae, the composite ferment of saccharification flavoring yeast and papain composition is to sauce unstrained spirits, soup is fermented, the various vitamins that will be rich in raw material, the nutritional ingredients such as protein and calcium are effectively transferred in beef paste, and soup is made using zymotechnique, macro-molecular protein fully degraded in soya bean is small-molecule substance, it is easier to be digested, to which the purpose of strengthening the muscles and bones can be realized by stock cattle meat pulp.In addition, not only improving the flavor of sauce by the mutual synergistic effect between each strain, it will be apparent that the fermentation period for shortening product improves the production efficiency of beef paste.
Description
Technical field
The invention belongs to food and technical field of food preparation more particularly to a kind of strengthening the muscles and bones beef paste and its preparation sides
Method.
Background technique
Beef is one of favorite meat product of Chinese, and beef protein content is high, and fat content is low, so taste
Road is delicious, very popular.Chinese medicine thinks that beef has tonifying middle-Jiao and Qi, nourishes taste, strengthening the muscles and bones, reduces phlegm and incomes wind, quenches the thirst
Only the effect of saliva.Therefore, in the thousands of years cooking cultures in China, the materials such as beef, Cowhells, ox bone have been made into inhomogeneity
The food of type, wherein beef paste is exactly most important one kind.
Chinese patent CN 102835645B discloses the preparation method of a kind of beef paste and beef paste, first to frying pot
Vegetable oil is inside poured into, oil temperature is heated to 230-250 DEG C, pours into ready beef, Muslim beef is frying 8-15 points in oil cauldron
Clock is pulled out stand-by；After pulling beef out, the onion cut, garlic granule, line green pepper frying 20-30 minutes are sequentially added into pot, are added and are fried
Good beef simultaneously stir-fries 5-10 minutes, then adds and is made of Chinese prickly ash, tsaoko, cloves, white pepper, galanga, kaempferia galamga and fennel
Fragrance keep stir-frying 3-5 minutes, stir-fry 3-5 minutes, take the dish out of the pot up to beef paste again after being eventually adding salt compounded of iodine, monosodium glutamate powder.This is specially
It is whole based on fried, stir-frying-technology that benefit provides beef paste way, therefore gained beef paste is more greasy, and be rich in beef
Crude fibre fails to be effectively treated, and single nutritional ingredient is also difficult to be absorbed by the body in beef, causes one to the mouthfeel of beef paste
Fixed influence.
Chinese patent CN 103960642A discloses a kind of beef soybean paste, includes the following parts by weight: beef
10-15 parts, 5-8 parts of dried orange peel, 20-35 parts of soya bean, 12-15 parts of sweet fermented flour sauce, 3-6 parts of soy sauce, 3-5 parts of salt.The preparation of beef paste
The following steps are included: a, beef is cut into 0.5-0.8cm2, it is put into cooking wine, ginger, shallot, five-spice powder and pepper powder, is salted down
Make it is tasty after cook；B, good soya bean is selected, is impregnated 8-10 hours after cleaning, until soya bean swells, then water proof and steamed, after drying
For use；C, salad oil is put into container, is heated to 5-7 into heat, poured into after sweet fermented flour sauce is stirred to blistering and close fiery spreading for cooling,
Then dried orange peel, soy sauce, salt, the soya bean cooked and beef is added, is put into fermentor and ferments, 10-15 days post-fermentations
It completes, is finally sterilized, is canned.The patent is by introducing zymotechnique in beef paste production process, to increase beef paste
Flavor, but fermentation period is longer, causes production efficiency lower.
Summary of the invention
In view of the problems of the existing technology, the present invention provides a kind of strengthening the muscles and bones beef paste and preparation method thereof, selection
Based on fresh beef, carrot, mushroom, fresh ox bone and Cowhells, by reasonably adjusting technique, make the nutritional ingredient in various raw materials
Effectively it is transferred in beef paste；It is fermented using composite ferment to soya sauce unstrained spirits, shortens fermentation time, improve life
Produce efficiency；Make the macro-molecular protein fully degraded in raw material, it is easier to be absorbed by the body, and zymotechnique is obviously improved
The flavor and taste of beef paste.
A kind of strengthening the muscles and bones beef paste provided by the invention, preparation method includes the following steps:
Step 1: taking 60-80 parts of fresh beef to be cut into each fritter for being not more than 5cm to size, in 800-1000 parts of clear water
Moderate heat stews, and after water opens removal offscum, salt 15-20 parts, 8-10 parts of capsicum, 5-10 parts of galanga, 5-10 parts of garlic, white pepper is added
3-5 parts, 1-2 parts of illiciumverum, 1-2 parts of fennel, 3-5 parts of Chinese prickly ash, 1-2 parts of nutmeg, whole seasonings are put into pot after being wrapped up with gauze,
It turns down fire and guarantees soup boiling, stew 2-3h slowly；
Each fresh carrot fourth and fresh mushroom fourth to size less than 3cm is continuously added into soup, is continued after stewing 30 minutes
Beef clod, diced carrot and mushroom fourth are pulled out, drain away the water spare, remaining soup filters out natural cooling after seasoning, as soup
Juice a.
Step 2: taking fresh ox bone and Cowhells, it is broken into each fritter that 5cm is respectively less than to size after cleaning removal of impurities,
It boils 3h in pressure cooker, guarantees that Cowhells all dissolves, natural cooling after remaining bone slag is filtered out in soup, as soup b.
Step 3: dry soya bean is taken to be milled, soybean powder is mixed in proportion with flour, 3 times of clear water are added according to parts by weight and mix
It cooks to obtain soya-bean cake in food steamer after even, is added after being cooled to room temperature and is made of aspergillus oryzae, saccharification flavoring yeast and papain
Composite ferment, obtain sauce unstrained spirits after the 12h that ferments in round again after mixing evenly.
Step 4: by soup a and soup b according to 1:(1~3) ratio be mixed to get soup c, soup c and sauce unstrained spirits are pressed
Ratio mixing continues fermentation and obtains beans sauce in 5-7 days.
Step 5: beef clod obtained in step 1, diced carrot and mushroom fourth are chopped into each to having a size of 5-8mm's
Fritter, common infusion is to sticky up to beef jam products after mixing with beans sauce obtained by step 4.
Preferably, the steam pressure of pressure cooker is 2~3kg/cm in second step2。
Preferably, soybean powder and the mixed proportion of flour are 5:4 in third step.
Preferably, the weight ratio of aspergillus oryzae, saccharification flavoring yeast and papain is 1:(3 in third step composite ferment
~7): 2, wherein the weight ratio of aspergillus oryzae and soya-bean cake is aspergillus oryzae: soya-bean cake=2 × 10-4:1。
Preferably, soup c and sauce unstrained spirits are mixed according to the ratio that weight ratio is 5:2 in the 4th step.
Advantages of the present invention are as follows: (1) selection is based on fresh beef, carrot, mushroom, fresh ox bone and Cowhells, and cooperates this hair
The production technology of bright offer effectively shifts the nutritional ingredients such as the various vitamins, collagen and the calcium that are rich in raw material
Into beef paste, so that the purpose of strengthening the muscles and bones can be realized by stock cattle meat pulp；(2) present invention will stew ox by introducing
The technique of the soup of meat soup juice, infusion ox bone and Cowhells and soya bean co-fermentation fills soup, the macro-molecular protein in soya bean
Divide and be degraded to small-molecule substance, it is easier to be digested；(3) traditional soya sauce fermentation uses aspergillus oryzae, after fermentation 3 days
PH value is decreased obviously in sauce unstrained spirits, causes to be reduced by the neutral proteinase activity that aspergillus oryzae generates, thus causes fermentation period longer,
And the present invention selects the composite ferment being made of aspergillus oryzae, saccharification flavoring yeast and papain to send out sauce unstrained spirits, soup
Ferment keeps whole enzyme system more abundant, makes mutually to act synergistically between each strain, amino nitrogen and content of reducing sugar are all than single bacterium
Kind is significantly improved, and not only improves the flavor of sauce, and be obviously shortened the fermentation period of product；(4) it is used in step 1
A variety of seasonings stew fresh beef, carrot and mushroom, will finally stew beef, carrot and mushroom again and mix with beans sauce, maximum
The flavor that ensure that beef, carrot and mushroom of limit, beef paste excellent in taste obtained, and seasoning are completed to stew
It filters out afterwards, has both realized the purpose of seasoning, in turn avoid remaining seasoning influence mouthfeel in beef paste；(5) furthermore it is possible to it is logical
That crosses fresh beef in rate-determining steps one stews the time to adjust the soft degree of beef, and adjusts the additional proportion of bone soup, thus
Exploitation is for all ages and classes stage beef jam products such as the young and the middle aged, old age, preferably to adapt to consumer demand.
Specific embodiment
In the following, embodiments of the present invention will be described.
Embodiment one:
Step 1: 60 parts of fresh beefs is taken to be cut into each fritter for being not more than 5cm to size, moderate heat is stewed in 800 parts of clear water
It boils, after water opens removal offscum, 15 parts of salt, 10 parts of capsicum, 8 parts of galanga, 6 parts of garlic, 4 parts of white pepper, octagonal 1 part, fennel 2 is added
Part, 5 parts of Chinese prickly ash, 2 parts of nutmeg, whole seasonings are put into pot after being wrapped up with gauze, are turned down fire and are guaranteed soup boiling, slow to stew
3h；
Each fresh carrot fourth and fresh mushroom fourth to size less than 3cm is continuously added into soup, is continued after stewing 30 minutes
Beef clod, diced carrot and mushroom fourth are pulled out, drain away the water spare, remaining soup filters out natural cooling after seasoning, as soup
Juice a.
Step 2: taking fresh ox bone and Cowhells, it is broken into each fritter that 5cm is respectively less than to size after cleaning removal of impurities,
Steam pressure is 3kg/cm2Pressure cooker in boil 3h, guarantee that Cowhells all dissolves, filter out naturally cold after remaining bone slag in soup
But, as soup b.
Step 3: dry soya bean is taken to be milled, soybean powder and flour are mixed according to the ratio that weight ratio is 5:4, according to weight
Part be added 3 times of clear water mix thoroughly after cook to obtain soya-bean cake in food steamer, after being cooled to room temperature be added by aspergillus oryzae, saccharification flavoring yeast and
Papain is according to the composite ferment that weight ratio is that 1:6:2 is formed, and wherein the weight ratio of aspergillus oryzae and soya-bean cake is aspergillus oryzae:
Soya-bean cake=2 × 10-4: sauce unstrained spirits is obtained after 1, the 12h that ferments in round after mixing evenly.
Step 4: soup a and soup b are mixed to get soup c according to the ratio of 1:3, by soup c and sauce unstrained spirits according to weight
Than the ratio mixing for 5:2, continues fermentation and obtain beans sauce in 7 days.
Step 5: beef clod obtained in step 1, diced carrot and mushroom fourth are chopped into each to having a size of the small of 5mm
Block, common infusion is to sticky up to veteran form beef jam products after mixing with beans sauce obtained by step 4.
Embodiment two:
The present embodiment and the difference of embodiment one are only that, using by being increased by aspergillus oryzae, saccharification in one step 3 of embodiment
Fragrant bent and papain selects single aspergillus oryzae according to the composite ferment that weight ratio is that 1:6:2 is formed in the present embodiment
Fermentation, the weight ratio that aspergillus oryzae and soya-bean cake are added as a comparison, in the present embodiment is aspergillus oryzae: soya-bean cake=1.8 × 10-3: 1, and
And according to real attenuation situation, by longer fermentation times by 23 days, remaining component, process conditions are the same as example 1.
Embodiment three:
Step 1: taking 80 parts of fresh beef to be cut into each fritter for being not more than 5cm to size, moderate heat is stewed in 1000 parts of clear water
It boils, after water opens removal offscum, 20 parts of salt, 8 parts of capsicum, 10 parts of galanga, 8 parts of garlic, 5 parts of white pepper, octagonal 2 parts, fennel 1 is added
Part, 3 parts of Chinese prickly ash, 1 part of nutmeg, whole seasonings are put into pot after being wrapped up with gauze, are turned down fire and are guaranteed soup boiling, slow to stew
2h；
Each fresh carrot fourth and fresh mushroom fourth to size less than 3cm is continuously added into soup, is continued after stewing 30 minutes
Beef clod, diced carrot and mushroom fourth are pulled out, drain away the water spare, remaining soup filters out natural cooling after seasoning, as soup
Juice a.
Step 2: taking fresh ox bone and Cowhells, it is broken into each fritter that 5cm is respectively less than to size after cleaning removal of impurities,
Steam pressure is 2kg/cm2Pressure cooker in boil 3h, guarantee that Cowhells all dissolves, filter out naturally cold after remaining bone slag in soup
But, as soup b.
Step 3: dry soya bean is taken to be milled, soybean powder and flour are mixed according to the ratio that weight ratio is 5:4, according to weight
Part be added 3 times of clear water mix thoroughly after cook to obtain soya-bean cake in food steamer, after being cooled to room temperature be added by aspergillus oryzae, saccharification flavoring yeast and
Papain is according to the composite ferment that weight ratio is that 1:4:2 is formed, and wherein the weight ratio of aspergillus oryzae and soya-bean cake is aspergillus oryzae:
Soya-bean cake=2 × 10-4: sauce unstrained spirits is obtained after 1, the 12h that ferments in round after mixing evenly.
Step 4: soup a and soup b are mixed to get soup c according to the ratio of 1:1, by soup c and sauce unstrained spirits according to weight
Than the ratio mixing for 5:2, continues fermentation and obtain beans sauce in 5 days.
Step 5: beef clod obtained in step 1, diced carrot and mushroom fourth are chopped into each to having a size of 5-8mm's
Fritter, common infusion is to sticky up to young and middle-aged type beef jam products after mixing with beans sauce obtained by step 4.
Example IV:
The present embodiment and the difference of embodiment three are only that, using by being increased by aspergillus oryzae, saccharification in three step 3 of embodiment
Fragrant bent and papain selects single aspergillus oryzae according to the composite ferment that weight ratio is that 1:6:2 is formed in the present embodiment
Fermentation, the weight ratio that aspergillus oryzae and soya-bean cake are added as a comparison, in the present embodiment is aspergillus oryzae: soya-bean cake=1.4 × 10-3: 1, and
And according to real attenuation situation, by longer fermentation times by 28 days, remaining component, process conditions are identical as embodiment three.
In order to examine the present invention to provide the technical effect of technical solution, it is special to aforementioned four embodiment and commercially available beef paste into
Row test, test result is as follows shown in table:
1 test result table of table
From the above test result:
(1) it is main raw material(s) that the present invention, which chooses fresh beef, carrot, mushroom, fresh ox bone and Cowhells, and cooperates fermentation work
The various nutritional ingredients such as the amino acid being rich in raw material, calcium, reduced sugar are effectively transferred in beef paste by skill, using this
The nutritional ingredient that invention provides technical solution production beef paste is significantly higher than commercially available beef paste, to pass through stock cattle meat pulp
Realize the purpose of strengthening the muscles and bones.
(2) present invention selects the composite ferment being made of aspergillus oryzae, saccharification flavoring yeast and papain to sauce unstrained spirits, soup
Juice ferments, and keeps whole enzyme system more abundant, makes mutually to act synergistically between each strain, small molecule amino acid and reduced sugar contain
Amount is all significantly improved than single culture, not only improves the flavor of sauce, and be obviously shortened the fermentation period of product.
(3) fresh beef, carrot and mushroom are stewed using a variety of seasonings first, will finally stew again beef, carrot and
Mushroom is mixed with beans sauce, ensure that the flavor of beef, carrot and mushroom, beef paste excellent in taste obtained to greatest extent.
(4) stewing the time and control the soft degree of beef by adjusting fresh beef, and the additional proportion of bone soup is adjusted,
To which exploitation is for all ages and classes stage beef jam products such as the young and the middle aged, old age, consumer demand can be preferably adapted to.
Claims (6)
1. a kind of preparation method of strengthening the muscles and bones beef paste, which is characterized in that the preparation method comprises the following steps:
Step 1: take 60-80 parts of fresh beef be cut into it is each to size be not more than 5cm fritter, in 800-1000 parts of clear water in
Fire stews, and after water opens removal offscum, salt 15-20 parts, 8-10 parts of capsicum, 5-10 parts of galanga, 5-10 parts of garlic, white pepper 3-5 is added
Part, 1-2 parts of illiciumverum, 1-2 parts of fennel, 3-5 parts of Chinese prickly ash, 1-2 parts of nutmeg, whole seasonings are put into pot after being wrapped up with gauze, are closed
Small fire guarantees soup boiling, stewes 2-3h slowly；
Each fresh carrot fourth and fresh mushroom fourth to size less than 3cm is continuously added into soup, is continued ox after stewing 30 minutes
Meat piece, diced carrot and mushroom fourth pull out, it is spare to drain away the water, and remaining soup filters out natural cooling after seasoning, as soup a；
Step 2: taking fresh ox bone and Cowhells, it is broken into each fritter that 5cm is respectively less than to size after cleaning removal of impurities, in pressure
3h is boiled in pot, guarantees that Cowhells all dissolves, and natural cooling after remaining bone slag is filtered out in soup, as soup b；
Step 3: dry soya bean is taken to be milled, soybean powder is mixed in proportion with flour, after being mixed thoroughly according to parts by weight 3 times of clear water of addition
It cooks to obtain soya-bean cake in food steamer, is added after being cooled to room temperature and is answered by what aspergillus oryzae, saccharification flavoring yeast and papain formed
Leavening is closed, obtains sauce unstrained spirits after the 12h that ferments in round again after mixing evenly；
Step 4: by soup a and soup b according to 1:(1~3) ratio be mixed to get soup c, in proportion by soup c and sauce unstrained spirits
Mixing continues fermentation and obtains beans sauce in 5-7 days；
Step 5: beef clod obtained in step 1, diced carrot and mushroom fourth are chopped into it is each to the fritter having a size of 5-8mm,
Common infusion is to sticky up to beef jam products after mixing with beans sauce obtained by step 4.
2. the preparation method of strengthening the muscles and bones beef paste as described in claim 1, which is characterized in that pressure cooker described in second step
Steam pressure is 2~3kg/cm2。
3. the preparation method of strengthening the muscles and bones beef paste as described in claim 1, which is characterized in that soybean powder described in third step with
The mixed proportion of flour is 5:4.
4. the preparation method of strengthening the muscles and bones beef paste as described in claim 1, which is characterized in that composite ferment described in third step
The weight ratio of middle aspergillus oryzae, saccharification flavoring yeast and papain is 1:(3~7): 2.
5. the preparation method of strengthening the muscles and bones beef paste as described in claim 1, which is characterized in that aspergillus oryzae described in third step with
The weight ratio of soya-bean cake is aspergillus oryzae: soya-bean cake=2 × 10-4:1。
6. the preparation method of strengthening the muscles and bones beef paste as described in claim 1, which is characterized in that soup c described in the 4th step with
Sauce unstrained spirits is mixed according to the ratio that weight ratio is 5:2.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567790A (en) * | 2020-06-15 | 2020-08-25 | 四川骨利多食品有限公司 | High-calcium spicy bone sauce and preparation method thereof |
| CN112741277A (en) * | 2021-01-19 | 2021-05-04 | 青海省大通种牛场 | Yak patella food and preparation process and application thereof |
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| CN107788493A (en) * | 2017-10-23 | 2018-03-13 | 安徽滁州多利食品有限公司 | A kind of fermentation type beef sauce and preparation method thereof |
| CN107822098A (en) * | 2017-12-20 | 2018-03-23 | 朱新科 | A kind of preparation method of beef soybean paste |
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| CN1672568A (en) * | 2005-04-21 | 2005-09-28 | 姚继承 | Saccharifying and aromatizing yeast and its application in fermented jam product |
| CN104522615A (en) * | 2014-12-10 | 2015-04-22 | 平顶山市领军清真调味品有限公司 | Spicy beef sauce and preparation method thereof |
| CN107788493A (en) * | 2017-10-23 | 2018-03-13 | 安徽滁州多利食品有限公司 | A kind of fermentation type beef sauce and preparation method thereof |
| CN107822098A (en) * | 2017-12-20 | 2018-03-23 | 朱新科 | A kind of preparation method of beef soybean paste |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567790A (en) * | 2020-06-15 | 2020-08-25 | 四川骨利多食品有限公司 | High-calcium spicy bone sauce and preparation method thereof |
| CN112741277A (en) * | 2021-01-19 | 2021-05-04 | 青海省大通种牛场 | Yak patella food and preparation process and application thereof |
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Application publication date: 20181225 |