CN109567054A - A method of without the quick cured beef of nitre - Google Patents
A method of without the quick cured beef of nitre Download PDFInfo
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- CN109567054A CN109567054A CN201910061075.3A CN201910061075A CN109567054A CN 109567054 A CN109567054 A CN 109567054A CN 201910061075 A CN201910061075 A CN 201910061075A CN 109567054 A CN109567054 A CN 109567054A
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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
- A23L13/70—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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Abstract
The invention discloses a kind of methods of no quick cured beef of nitre, and steps are as follows: 1) cattle on the hoof kills advance promoting circulation of blood liquid anticoagulation；2) abundant bloodletting when slaughter；3) beef piecemeal impregnates depickling；4) washing and filter pressing further arranges blood；5) pickling liquid is boiled；6) nitrogen protection pressurization pickling is sealed；7) preservative treatment is vacuum-packed.The invented technology science health; it has thoroughly eliminated traditional beef and has pickled and added nitre technique; pass through intravenous anti-coagulants; sufficiently row's blood eliminates corrupt source; by nitrogen protection pressurization pickling, keeps pickling process environmentally protective quickly, make beef bright after salting down; pure in mouth feel free from extraneous odour, it is easily stored to never degenerate.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a method of without the quick cured beef of nitre.
Background technique
Sodium nitrite has good color development, preventing microorganism and antiseptic property, and people's habit is good by sodium nitrite solution
Infiltration well, coloring, antiseptic property cooperation salt are marinated for beef, and this method for salting not only quickly but also salts down thoroughly,
Meat is solid, and the beef that halogen cooks is bright in colour, and especially sodium nitrite solution hydrolysis is conducive to neutralize human body inactivation in alkalinity
The lactic acid generated afterwards keeps beef taste more delicious.But nitrite is very harmful to human body, can make the blood red egg of low iron in blood
It is white to be oxidized to ferrihemoglobin, it loses the ability of transport oxygen and histanoxia is caused to be damaged, it is not only carcinogen, and
And intake 0.2-0.5g can cause to poison by food, 3g can be lethal.So the method for this traditional mirabilite cured beef is unfavorable
In human health, country has forbidded strictly.Replace traditional handicraft due to having no better method, this pickling process still exists
Civil a large amount of uses remain incessant after repeated prohibition in many meat-processing enterprises.
It is well known that ox is after butchering, body cell loses blood to its oxygen supply, carries out anaerobic respiration, from
And generate a kind of substance being harmful to the human body --- lactic acid.To keep the fresh and alive of beef, people usually carry out the beef of slaughter
Acid discharge processing, at certain temperature (0 DEG C -4 DEG C), humidity and wind speed, then at carbon dioxide, water and alcohol by lactic acidosis
It vapors away, the pH value of meat is changed, and metabolism product is decomposed and is discharged to the greatest extent.
After cattle on the hoof slaughter, after ox human body loses activity, the hemoglobin contained in blood vessel can also be oxidized solidification quickly and become
Dark corruption generates lactic acid in musculature and is acidified, and exactly these variations can cause beef quality constantly to decline, thus prevent with
It reduces the hemoglobin lactic acid in the human body that is oxidized and degrade and is to maintain the bright-coloured and best in quality key of yellowish pink.To keep beef
Quality, ox usually bloodletting processing is carried out to ox in slaughter and acid discharge is handled, but since deficiency can only be generally discharged in bloodletting
Fraction lactic acid can only be also discharged in blood in 30% body, commonsense method acid discharge, be not easy to remove after remaining in endovascular blood clotting,
The lactic acid remained in muscle is more difficult whole discharges, these harmful substances are in beef curing process if lacking hydrolysis in alkalinity
The protection of sodium nitrite preservative will constantly accumulate, influence form and aspect and mouthfeel.
If research finds vessel inner blood solidification, holding blood vessel can be prevented smooth after ox human body loses activity, it is advantageous for
Blood remaining in beef is further discharged, eliminates corrupt source, neutralizes the lactic acid generated in musculature, this is fresh to holding beef
Work is most important, while keeping the unimpeded pickling liquid rapid osmotic that facilitates of beef medium vessels into meat, prevents beef corruption from becoming
Matter keeps meat fresh and alive and pure in mouth feel.
Summary of the invention
The purpose of the present invention is to solve the above problems, a kind of method for proposing quick cured beef of no nitre, the work
Skill has eliminated the marinated addition carcinogenic substance sodium nitrite technique of traditional beef, and intravenous anti-coagulants sufficiently arranges blood and eliminates corrupt source, makes
Pickling process is environmentally protective quickly, bright after beef salts down, and pure in mouth feel free from extraneous odour is easily stored to never degenerate.
A kind of method of no quick cured beef of nitre provided by the invention, the specific steps are as follows:
1) before cattle on the hoof slaughter, blood anticoagulant processing anticoagulation: is carried out by intravenous drip anti-coagulants；
2) slaughter bloodletting: after anti-coagulants instils, the rapid slaughter of cattle on the hoof, selection arteries, which is splitted, sufficiently to be put
Blood, then segmentation hanging drip blood；
3) impregnate depickling: the depickling liquid being made into sodium citrate impregnates the beef clod for dripping blood, utilizes citric acid
Sodium hydrolysis neutralizes the lactic acid that anaerobism generates in beef tissue in alkalinity, realizes depickling；
4) washing and filter pressing: it is clean with clear water repeated flushing by agitator treating in the beef clod investment washing facility after depickling,
Watery blood in meat is squeezed out as far as possible with filtering equipment again；
5) it prepares the liquid that salts down: aniseed being put into heating tanning 40-60 minutes in clear water in proportion, material is proportionally added into after cooling
Wine, monosodium glutamate, excessive salt, the pickling liquid being made into are salt saturated solution；
6) pressurization pickling: the pickling liquid prepared is poured into pressure vessel, then the beef clod after filters pressing is drained immerses institute
Pickling liquid is stated, then close the lid sealing, nitrogen is filled in pressure vessel, and form the pressure of 1.6-2 atmospheric pressure, high pressure
24-48h is pickled down, after releasing stress, then pickles 20h or so with nitrogen protection under normal pressure；
7) sealed package: after the pickled beef clod of upper step is carried out preservative treatment with aqueous preservative solution immersion, using more
Layer combined package bag, which is sealed, vacuumizes packaging, and finished product can Long-term Cold Storage preservation.
As preferred means, it be mass concentration is 3.5% or so Klorvess Liquid or use that the anti-coagulants, which is anti-coagulants,
It is 5% or so sodium citrate solution that 0.1% sodium chloride solution, which prepares mass concentration, determines anti-coagulants by the 1% of cattle on the hoof gross weight
Dosage.
As further preferred means, sodium citrate is added in the salt water of depickling liquid concentration 3%, and it is dense to be made into quality
The sodium citrate solution of degree 2%, it is 5-10 DEG C that depickling liquid, which carries out temperature when depickling, and the beef immersion depickling time is no less than 2 hours；
As further preferred means, 100 parts in an amount of the pickling liquid, quality proportioning is as follows: 3-6 parts of white sugar,
1-3 parts of monosodium glutamate, 5-7 parts of yellow rice wine, 0.5-1 parts of Chinese prickly ash, 1-2 parts of cassia bark, 3-5 parts of rhizoma zingiberis, 1-1.5 parts of fennel seeds, illiciumverum 1.5-2
Part, salinity will make pickling liquid saliferous reach saturation, and surplus is water.
As further preferred means, the high-pressure bottle is first filled in high-pressure bottle and salts down before being filled with high pressure nitrogen
Liquid processed, close the lid sealing, opens leakage fluid dram, and by blowing mouth, into high-pressure bottle, inflated with nitrogen pressurizes, certain from leakage fluid dram discharge
After measuring pickling liquid, pickling liquid need to be kept to submerge meat piece, close leakage fluid dram, continued the pressurization into container and be filled with nitrogen, reach air pressure
To 1.6-2 atmospheric pressure, setting pressure is maintained.
As further preferred means, the food preservative uses potassium sorbate aqueous solution, and concentration is lower than 1%, acid
Basicity is controlled in pH7-8.
The invention has the advantages that: the sides that the 1, present invention has eliminated the marinated addition carcinogen sodium nitrite of traditional beef
Method, new process science health is easy putrid and deteriorated for blood, by the anti-coagulants that instils before cattle on the hoof slaughter, is conducive to more
The thoroughly blood in discharge meat, eliminates corrupt source, bright after making beef salt down, and is conducive to keep unobstructed blood vessel, convenient for salting down
Liquid infiltration processed.2, completely cut off protection pressurization pickling with nitrogen, be beneficial to prevent meat corruption in curing process and become, improve curing speed.
3, a small amount of sodium citrate is added in pickling liquid, not only contributes to the mobility for maintaining blood, tissue fluid in muscle, is improved marinated
Liquid penetration, while depickling can also be carried out using sodium citrate hydrolyzed alkaline, make marinated beef pure in mouth feel free from extraneous odour.
Specific embodiment
Present invention is further described in detail below:
Embodiment 1
A method of without the quick cured beef of nitre, the specific steps are as follows:
1) anticoagulation: being that 3.5% or so Klorvess Liquid carries out blood by intravenous drip mass concentration before cattle on the hoof slaughter
Liquid anticoagulation；
2) slaughter bloodletting: after anti-coagulants instils, the rapid slaughter of cattle on the hoof, selection arteries, which is splitted, sufficiently to be put
Blood, then segmentation hanging drip blood；
3) it impregnates depickling: sodium citrate is added with the salt water of concentration 3%, is made into the sodium citrate solution of mass concentration 2%
The beef clod for dripping blood is impregnated, neutralizes the lactic acid generated in beef tissue in alkalinity using sodium citrate hydrolysis, it is real
Existing depickling, it is 8 DEG C that depickling liquid, which carries out temperature when depickling, and beef impregnates the depickling time 6 hours；
4) washing and filter pressing: it is clean with clear water repeated flushing by agitator treating in the beef clod investment washing facility after depickling,
Watery blood in meat is squeezed out with filtering equipment again；
5) it prepares pickling liquid: aniseed being put into heating tanning 40 minutes in clear water in proportion, material is proportionally added into after cooling
Wine, monosodium glutamate, excessive salt, are made into pickling liquid；
6) pressurization pickling: the pickling liquid prepared is poured into pressure vessel, then the beef clod after filters pressing is drained immerses institute
Pickling liquid is stated, then close the lid sealing, and high-pressure bottle first fills pickling liquid in high-pressure bottle before being filled with high pressure nitrogen, covers
Upper cover sealing, opens leakage fluid dram, and by blowing mouth, into high-pressure bottle, inflated with nitrogen pressurizes, and a certain amount of pickling liquid is discharged from leakage fluid dram
Afterwards, leakage fluid dram is closed, continues the pressurization into container and is filled with nitrogen, air pressure is made to reach 1.6 atmospheric pressure, maintains setting pressure, it is high
Marinated 48h is depressed, after releasing stress, then pickles 20h or so with nitrogen protection under normal pressure；
7) sealed package: by step 6) pickled beef clod potassium sorbate aqueous solution, concentration 0.6%, pH value control exists
PH7 or so is sealed using multi-layer compound package bag after aqueous solution soaking carries out preservative treatment and vacuumizes packaging.
Wherein, 100 parts in an amount of the pickling liquid, aniseed quality proportioning is as follows: 3 parts of white sugar, 1 part of monosodium glutamate, yellow rice wine 5
Part, 0.5 part of Chinese prickly ash, 1 part of cassia bark, 3 parts of rhizoma zingiberis, 1 part of fennel seeds, 1.5 parts octagonal, salinity will make pickling liquid saliferous reach full
With surplus is water.
Embodiment 2
A method of without the quick cured beef of nitre, the specific steps are as follows:
1) anticoagulation: before cattle on the hoof slaughter, it is with the mass concentration that 0.1% sodium chloride solution is made by intravenous drip
5% or so sodium citrate solution carries out blood anticoagulant processing；
2) slaughter bloodletting: after anti-coagulants instils, the rapid slaughter of cattle on the hoof, selection arteries, which is splitted, sufficiently to be put
Blood, then segmentation hanging drip blood；
3) it impregnates depickling: sodium citrate is added with the salt water of concentration 3%, is made into the sodium citrate solution of mass concentration 3%
The beef clod for dripping blood is impregnated, neutralizes the lactic acid generated in beef tissue in alkalinity using sodium citrate hydrolysis, it is real
Existing depickling, it is 5 DEG C that depickling liquid, which carries out temperature when depickling, and beef impregnates depickling time 2 h；
4) washing and filter pressing: it is clean with clear water repeated flushing by agitator treating in the beef clod investment washing facility after depickling,
Watery blood in meat is squeezed out with filtering equipment again；
5) it prepares pickling liquid: aniseed being put into heating tanning 60 minutes in clear water in proportion, material is proportionally added into after cooling
Wine, monosodium glutamate, excessive salt, are made into pickling liquid；
6) pressurization pickling: the pickling liquid prepared is poured into pressure vessel, then the beef clod after filters pressing is drained immerses institute
Pickling liquid is stated, then close the lid sealing, and high-pressure bottle first fills pickling liquid in high-pressure bottle before being filled with high pressure nitrogen, covers
Upper cover sealing, opens leakage fluid dram, and by blowing mouth, into high-pressure bottle, inflated with nitrogen pressurizes, and a certain amount of pickling liquid is discharged from leakage fluid dram
Afterwards, leakage fluid dram is closed, continues the pressurization into container and is filled with nitrogen, air pressure is made to reach 2 atmospheric pressure, maintain setting pressure, high pressure
It is lower to pickle for 24 hours, after releasing stress, then 20h or so is pickled with nitrogen protection under normal pressure；
7) sealed package: by step 6) pickled beef clod potassium sorbate aqueous solution, concentration 1%, pH value control exists
PH8 is sealed using multi-layer compound package bag after aqueous solution soaking carries out preservative treatment and vacuumizes packaging.
Wherein, 100 parts in an amount of the pickling liquid, aniseed quality proportioning is as follows: 6 parts of white sugar, 3 parts of monosodium glutamate, yellow rice wine 7
Part, 1 part of Chinese prickly ash, 2 parts of cassia bark, 5 parts of rhizoma zingiberis, 1.5 parts of fennel seeds, 2 parts octagonal, salinity will make pickling liquid saliferous reach saturation,
Surplus is water.
Embodiment 3
A method of without the quick cured beef of nitre, the specific steps are as follows:
1) anticoagulation: before cattle on the hoof slaughter, it is with the mass concentration that 0.1% sodium chloride solution is made by intravenous drip
5% or so sodium citrate solution carries out blood anticoagulant processing；
2) slaughter bloodletting: after anti-coagulants instils, the rapid slaughter of cattle on the hoof, selection arteries, which is splitted, sufficiently to be put
Blood, then segmentation hanging drip blood；
3) it impregnates depickling: sodium citrate is added with the salt water of concentration 3%, the sodium citrate for being made into mass concentration 2.5% is molten
Liquid impregnates the beef clod for dripping blood, neutralizes the lactic acid generated in beef tissue in alkalinity using sodium citrate hydrolysis,
Realize depickling, it is 10 DEG C that depickling liquid, which carries out temperature when depickling, and beef impregnates the depickling time 3 hours；
4) washing and filter pressing: it is clean with clear water repeated flushing by agitator treating in the beef clod investment washing facility after depickling,
Watery blood in meat is squeezed out with filtering equipment again；
5) it prepares pickling liquid: aniseed being put into heating tanning 50 minutes in clear water in proportion, material is proportionally added into after cooling
Wine, monosodium glutamate, excessive salt, are made into pickling liquid；
6) pressurization pickling: the pickling liquid prepared is poured into pressure vessel, then the beef clod after filters pressing is drained immerses institute
Pickling liquid is stated, then close the lid sealing, and high-pressure bottle first fills pickling liquid in high-pressure bottle before being filled with high pressure nitrogen, covers
Upper cover sealing, opens leakage fluid dram, and by blowing mouth, into high-pressure bottle, inflated with nitrogen pressurizes, and a certain amount of pickling liquid is discharged from leakage fluid dram
Afterwards, leakage fluid dram is closed, continues the pressurization into container and is filled with nitrogen, air pressure is made to reach 1.8 atmospheric pressure, maintains setting pressure, it is high
Marinated 36h is depressed, after releasing stress, then pickles 20h or so with nitrogen protection under normal pressure；
7) sealed package: by step 6) pickled beef clod potassium sorbate aqueous solution, concentration 0.8%, pH value control exists
PH7.5 is sealed using multi-layer compound package bag after aqueous solution soaking carries out preservative treatment and vacuumizes packaging.
Wherein, 100 parts in an amount of the pickling liquid, aniseed quality proportioning is as follows: 4 parts of white sugar, 2 parts of monosodium glutamate, yellow rice wine 6
Part, 0.8 part of Chinese prickly ash, 1.5 parts of cassia bark, 4 parts of rhizoma zingiberis, 1.2 parts of fennel seeds, 1.8 parts octagonal, salinity will be such that pickling liquid saliferous reaches
Saturation, surplus is water.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie
In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims
Variation is included within the present invention.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
The other embodiments being understood that.
The present invention is not limited to above to the description of embodiment, the content that those skilled in the art disclose according to the present invention,
The improvement and modification that need not be carried out by creative work on the basis of the present invention, all should protection scope of the present invention it
It is interior.
Claims (6)
1. a kind of method of the quick cured beef of no nitre, it is characterised in that: specific step is as follows:
1) before cattle on the hoof slaughter, blood anticoagulant processing anticoagulation: is carried out by intravenous drip anti-coagulants；
2) slaughter bloodletting: after anti-coagulants instils, the rapid slaughter of cattle on the hoof chooses arteries and splits the abundant bloodletting of progress, so
Segmentation hanging drip blood afterwards；
3) impregnate depickling: the depickling liquid being made into sodium citrate impregnates the beef clod for dripping blood, utilizes sodium citrate water
Solution neutralizes the lactic acid generated in beef tissue in alkalinity, realizes depickling；
4) washing and filter pressing: it is clean with clear water repeated flushing by agitator treating in the beef clod investment washing facility after depickling, then use
Filtering equipment squeezes out watery blood in meat；
5) it prepares pickling liquid: aniseed being put into heating tanning 40-60 minutes in clear water in proportion, material is proportionally added into after cooling
Wine, monosodium glutamate, excessive salt, are made into pickling liquid；
6) pressurization pickling: the pickling liquid prepared is poured into pressure vessel, then the beef clod after filters pressing is drained immerse described in salt down
Liquid processed, then close the lid sealing, and nitrogen is filled in pressure vessel, and forms the pressure of 1.6-2 atmospheric pressure, salts down under high pressure
24-48h processed after releasing stress, then pickles 20h or so with nitrogen protection under normal pressure；
7) sealed package: after the pickled beef clod of step 6) is carried out preservative treatment with aqueous preservative solution immersion, using multilayer
Combined package bag, which is sealed, vacuumizes packaging.
2. a kind of method of no quick cured beef of nitre according to claim 1, it is characterised in that: the anti-coagulants is matter
Amount concentration is 3.5% or so Klorvess Liquid or is 5% or so citric acid with the mass concentration that 0.1% sodium chloride solution is made into
Sodium solution.
3. a kind of method of no quick cured beef of nitre according to claim 1, it is characterised in that: the depickling liquid is with dense
Sodium citrate is added in the salt water of degree 3%, is made into the sodium citrate solution of mass concentration 2%-3%.
4. a kind of method of no quick cured beef of nitre according to claim 1, it is characterised in that: the pickling liquid is by total
100 parts of amount, aniseed quality proportioning is as follows: 3-6 parts of white sugar, 1-3 parts of monosodium glutamate, 5-7 parts of yellow rice wine, 0.5-1 parts of Chinese prickly ash, cassia bark 1-2
Part, 3-5 parts of rhizoma zingiberis, 1-1.5 parts of fennel seeds, 1.5-2 parts of illiciumverum, salinity will make pickling liquid saliferous reach saturation, and surplus is water.
5. a kind of method of no quick cured beef of nitre according to claim 1, it is characterised in that: the high-pressure bottle exists
Before being filled with high pressure nitrogen, first in high-pressure bottle pickling liquid is filled, close the lid sealing, opening leakage fluid dram, by blowing mouth to high pressure
Inflated with nitrogen pressurizes in container, after a certain amount of pickling liquid of leakage fluid dram discharge, closes leakage fluid dram, continues the pressurization into container and is filled with nitrogen
Gas makes air pressure reach 1.6-2 atmospheric pressure, maintains setting pressure.
6. a kind of method of no quick cured beef of nitre according to claim 1, it is characterised in that: the food preservative
Using potassium sorbate aqueous solution, concentration is lower than 1%, and pH value is controlled in pH7-8.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910061075.3A CN109567054A (en) | 2019-01-22 | 2019-01-22 | A method of without the quick cured beef of nitre |
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| CN201910061075.3A CN109567054A (en) | 2019-01-22 | 2019-01-22 | A method of without the quick cured beef of nitre |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973440A (en) * | 2019-12-31 | 2020-04-10 | 石家庄市惠康食品有限公司 | Method for making beef skin |
| CN111466552A (en) * | 2020-04-15 | 2020-07-31 | 蛤老大（福建）食品有限公司 | Clam meat sauce and production method thereof |
| CN115707392A (en) * | 2022-11-19 | 2023-02-21 | 象山君源食品有限公司 | Pickling method for mackerel |
-
2019
- 2019-01-22 CN CN201910061075.3A patent/CN109567054A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973440A (en) * | 2019-12-31 | 2020-04-10 | 石家庄市惠康食品有限公司 | Method for making beef skin |
| CN111466552A (en) * | 2020-04-15 | 2020-07-31 | 蛤老大（福建）食品有限公司 | Clam meat sauce and production method thereof |
| CN115707392A (en) * | 2022-11-19 | 2023-02-21 | 象山君源食品有限公司 | Pickling method for mackerel |
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