CN110101022A - A kind of river taste sauced meat and its processing method - Google Patents
A kind of river taste sauced meat and its processing method Download PDFInfo
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- CN110101022A CN110101022A CN201910335642.XA CN201910335642A CN110101022A CN 110101022 A CN110101022 A CN 110101022A CN 201910335642 A CN201910335642 A CN 201910335642A CN 110101022 A CN110101022 A CN 110101022A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 87
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000015067 sauces Nutrition 0.000 claims abstract description 22
- 235000020097 white wine Nutrition 0.000 claims abstract description 20
- 235000020995 raw meat Nutrition 0.000 claims abstract description 12
- 241000894006 Bacteria Species 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000009923 sugaring Methods 0.000 claims abstract description 8
- 238000002347 injection Methods 0.000 claims abstract description 7
- 239000007924 injection Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000005273 aeration Methods 0.000 claims abstract description 5
- 235000015277 pork Nutrition 0.000 claims description 23
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 238000007605 air drying Methods 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 239000007921 spray Substances 0.000 claims description 7
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000013527 bean curd Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 244000144972 livestock Species 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 206010013786 Dry skin Diseases 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013622 meat product Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005406 washing Methods 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- 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
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
The invention discloses a kind of river taste sauced meat and its processing methods, including fire to burn sterilizing, strike off dirt, de- bacterium except raw meat, sugaring, marinated, air-dried, packaging and other steps.The present invention improves the production method of traditional sauced meat, meat piece is using the degerming of surface flame treatment, softening, bacterium is taken off using white wine injection meat table and removes raw meat, and sugaring is carried out to meat piece before sauced, and air-dried, obtained river taste sauced meat is carried out with unique quality, color, mouthfeel and sweet tea software feature using distinctive sauce and two gradient aeration dryings, and environmentally protective, storage life is longer, it can be achieved that industrialization, standardization and the safe of river taste sauced meat are processed.
Description
Technical field
The present invention relates to a kind of processing methods of meat products, more particularly to a kind of river taste sauced meat and its processing method.
Background technique
Sauced meat is Traditional Chinese Meat Products, and product is cut to after stick using pork as raw material and adds salt, white wine etc. and salt down in due course
System, is then applied to meat piece surface for the sauce of the modulation such as sweet fermented flour sauce, soy sauce, then hangs dry in the air natural air drying or the dry system of baking dehydration
At.Slightly institute is different because drying mode and sauce match Bu Tong for product special flavour, but difference is little.With constantly mentioning for living standard
Thus height generates this patent it is desirable to there is the appearance of the sauced meat product of more different flavors and mouthfeel.
Summary of the invention
There is unique oral sensations and flavor the purpose of the present invention is to provide one kind and shelf-life longer river taste sauced meat and its
Processing method.
Solution provided by the invention includes the following steps:
(1) processing of raw meat:
A. fire burns sterilizing: the fresh pork for being cut to long block item being hung on shelf, the dedicated fire for burning hair is butchered with livestock raised for meat
Flame injector burns the quick fire in meat piece surface one time, and the residence time is slightly long on pigskin, on burn off pigskin residual fine, soft fur and
Hair stake, and pig skin surfaces is made slightly to be carbonized；
B. it strikes off dirt: striking off the burning on the dirt and pigskin on meat surface and pigskin with scraper, entirely strike off
Process is not washed with water；
C. it takes off bacterium and removes raw meat: taking 50~55 degree white wine, being placed in can spray white wine is fog-like to meat in the container of pressurized jet
Then meat piece is hung in due course and is dried in the air by block surface；
(2) sugaring: taking appropriate white sugar, is uniformly applied to meat piece surface, then hangs and dries in the air；
(3) it pickles: sauce being uniformly applied to meat piece surface, then meat piece is put in the cylinder that salts down and is pickled；
(4) air-dry: the meat piece after will be marinated takes out, and hangs on meat frame, is carried out using gradient aeration drying air-dried；
(5) pack: will air-dry after meat piece enter be cut into after indoor extension dries in the air sale needed for size, vacuum packaging be at
Product.
Further, every 100kg pork sprays 3.5~4.0kg of white wine in step (1) C, hung after white wine injection dry in the air it is 4~5 small
When.
Further, every 100kg pork smears 2.5~5.5kg of white sugar in step (2), and hanging the time of drying in the air is 3~4 hours.
Further, the component and weight ratio of sauce described in step (3) be 18~20 parts of bean cotyledon, 14~15 parts of fermented soya bean,
18~20 parts of fermented bean curd, 8~10 parts of soy sauce, every 100kg pork smear 8~9kg of sauce, and 8~10 DEG C 5~6 days marinated.
Further, gradient aeration drying described in step (4) refer to first 14~16 DEG C of temperature, relative humidity 65~
70%, under conditions of 0.8~1.0 meter per second of air velocity air-dry 10~12 hours, then 6~8 DEG C of temperature, relative humidity 60~
65%, it is air-dried 12~14 hours under conditions of 0.4~0.5 meter per second of air velocity, it is gentle to be then returned to previous temperature, humidity
Carried out under conditions of flow velocity degree it is air-dried, repeatedly circulation until air-dry terminate.
Further, the meat piece after air-drying in step (5) enters indoor extension and dries in the air 24~36 hours.
The present invention also provides taste sauced meat in river prepared by the above method.
The present invention has the effect that
(1) it sterilizes, decontaminate, not using washing in de- bacterium step, can avoid the pollution of microorganism in water, and be conducive to hereafter
It is marinated, air drying process the most delicious；
(2) using flame injection meat piece and pork skin surface degerming, not only bacteria-eliminating efficacy is good, and can avoid pork skin it is edible when
It hardens；
(3) meat piece surface is sprayed using white wine, bacterium deodorization can not only be taken off, and can promote hereafter marinated and air-dried stage wind
The formation of taste；
(4) sugaring is carried out to meat piece using before marinated, can promote the formation of product peculiar quality, mouthfeel and color, together
When also contribute to extend shelf life of products；
(5) sauce is modulated using bean cotyledon, fermented soya bean, fermented bean curd and soy sauce, is not added with salt, salt made from earth containing a comparatively high percentage of sodium chloride and other auxiliary materials, is made
Product not only has Sichuan characteristic sauce flavor, but also environmentally protective, and the microbial flora in sauce is being air-dried and stored
Cheng Zhongneng plays the flavouring effect of rendering palatable to a certain extent；
(6) using gradient aeration drying air-dry, first 14~16 DEG C of temperature, relative humidity 65~70%, air velocity 0.8~
It is air-dried under conditions of 1.0 meter per seconds, so that surface moisture is quickly scattered and disappeared, then in 6~8 DEG C of temperature, relative humidity 60~65%, air-flow
It is air-dried under conditions of 0.4~0.5 meter per second of speed, makes internal moisture accelerate to enter surface, recycle, can make in product repeatedly
Outer drying and fermentation uniformity, are not in that surface is hardened, and internal overly moist and inside and outside color, quality, mouthfeel are uneven to be showed
As.
Specific embodiment
Embodiment 1
The processing method of taste sauced meat in river provided in this embodiment includes the following steps:
(1) processing of raw meat:
A. fire burns sterilizing: the fresh pork for being cut to long block item being hung on shelf, the dedicated fire for burning hair is butchered with livestock raised for meat
Flame injector burns the quick fire in meat piece surface one time, and the residence time is slightly long on pigskin, on burn off pigskin residual fine, soft fur and
Hair stake, and pig skin surfaces is made slightly to be carbonized；
B. it strikes off dirt: striking off the burning on the dirt and pigskin on meat surface and pigskin with scraper, entirely strike off
Process is not washed with water；
C. it takes off bacterium and removes raw meat: taking 50 degree of white wine, being placed in can be in the container of pressurized jet, by white wine injection fog-like to meat piece table
Face, every 100kg pork spray white wine 3.5kg, and then meat piece extension dries in the air 4 hours；
(2) sugaring: taking appropriate white sugar, is uniformly applied to meat piece surface, and every 100kg pork is smeared white sugar 2.5kg, then hung
It dries in the air 3 hours；
(3) it pickles: sauce is uniformly applied to meat piece surface, every 100kg pork smears sauce 8kg, then puts meat piece
5 days marinated in 8 DEG C in the cylinder that salts down, the component and weight ratio of the sauce are 18 parts of bean cotyledon, 14 parts of fermented soya bean, 18 parts of fermented bean curd, soy sauce 8
Part；
(4) air-dry: the meat piece after will be marinated takes out, and hangs on meat frame, first in 14 DEG C of temperature, relative humidity 65%, gas
It is air-dried 10 hours under conditions of 0.8 meter per second of flow velocity degree, then in 6 DEG C of temperature, relative humidity 60%, air velocity 0.4 meter per second
Under the conditions of continue to air-dry 12 hours, be then returned under conditions of previous temperature, humidity and air velocity carry out it is air-dried, it is so anti-
Water content 30% or so of the multiple circulation up to meat piece；
(5) pack: size needed for entering the meat piece after air-drying to be cut into sale after indoor extension dries in the air 24 hours, vacuum packaging are
For finished product.6 months product room temperature lower shelf-lifves, 2~4 DEG C the shelf-life 12 months, it can be served for direct boiling.
Embodiment 2
The processing method of taste sauced meat in river provided in this embodiment includes the following steps:
(1) processing of raw meat:
A. fire burns sterilizing: the fresh pork for being cut to long block item being hung on shelf, the dedicated fire for burning hair is butchered with livestock raised for meat
Flame injector burns the quick fire in meat piece surface one time, and the residence time is slightly long on pigskin, on burn off pigskin residual fine, soft fur and
Hair stake, and pig skin surfaces is made slightly to be carbonized；
B. it strikes off dirt: striking off the burning on the dirt and pigskin on meat surface and pigskin with scraper, entirely strike off
Process is not washed with water；
C. it takes off bacterium and removes raw meat: taking 52 degree of white wine, being placed in can be in the container of pressurized jet, by white wine injection fog-like to meat piece table
Face, every 100kg pork spray white wine 3.8kg, and then meat piece extension dries in the air 4.5 hours；
(2) sugaring: taking appropriate white sugar, is uniformly applied to meat piece surface, and every 100kg pork is smeared white sugar 4.0kg, then hung
It dries in the air 3.5 hours；
(3) it pickles: sauce being uniformly applied to meat piece surface, every 100kg pork smears sauce 8.5kg, then by meat piece
It is put in the cylinder that salts down and pickles 6 days for 9 DEG C, the component and weight ratio of the sauce are 19 parts of bean cotyledon, 14 parts of fermented soya bean, 19 parts of fermented bean curd, soy sauce 9
Part；
(4) air-dry: the meat piece after will be marinated takes out, and hangs on meat frame, first in 15 DEG C of temperature, relative humidity 68%, gas
It is air-dried 11 hours under conditions of 0.9 meter per second of flow velocity degree, then in 7 DEG C of temperature, relative humidity 62%, air velocity 0.5 meter per second
Under the conditions of continue to air-dry 13 hours, be then returned under conditions of previous temperature, humidity and air velocity carry out it is air-dried, it is so anti-
Multiple circulation is until the water content of meat piece is air-dried to 30% or so；
(5) pack: size needed for entering the meat piece after air-drying to be cut into sale after indoor extension dries in the air 30 hours, vacuum packaging are
For finished product.6 months product room temperature lower shelf-lifves, 2~4 DEG C the shelf-life 12 months, it can be served for direct boiling.
Embodiment 3
The processing method of taste sauced meat in river provided in this embodiment includes the following steps:
(1) processing of raw meat:
A. fire burns sterilizing: the fresh pork for being cut to long block item being hung on shelf, the dedicated fire for burning hair is butchered with livestock raised for meat
Flame injector burns the quick fire in meat piece surface one time, and the residence time is slightly long on pigskin, on burn off pigskin residual fine, soft fur and
Hair stake, and pig skin surfaces is made slightly to be carbonized；
B. it strikes off dirt: striking off the burning on the dirt and pigskin on meat surface and pigskin with scraper, entirely strike off
Process is not washed with water；
C. it takes off bacterium and removes raw meat: taking 55 degree of white wine, being placed in can be in the container of pressurized jet, by white wine injection fog-like to meat piece table
Face, every 100kg pork spray white wine 4.0kg, and then meat piece extension dries in the air 5 hours；
(2) sugaring: taking appropriate white sugar, is uniformly applied to meat piece surface, and every 100kg pork is smeared white sugar 5.5kg, then hung
It dries in the air 4 hours；
(3) it pickles: sauce is uniformly applied to meat piece surface, every 100kg pork smears sauce 9kg, then puts meat piece
6 days marinated in 10 DEG C in the cylinder that salts down, the component and weight ratio of the sauce are 20 parts of bean cotyledon, 15 parts of fermented soya bean, 20 parts of fermented bean curd, soy sauce 10
Part；
(4) air-dry: the meat piece after will be marinated takes out, and hangs on meat frame, first in 16 DEG C of temperature, relative humidity 70%, gas
It is air-dried 12 hours under conditions of 1.0 meter per second of flow velocity degree, then in 8 DEG C of temperature, relative humidity 65%, air velocity 0.5 meter per second
Under the conditions of continue to air-dry 14 hours, be then returned under conditions of previous temperature, humidity and air velocity carry out it is air-dried, it is so anti-
Multiple circulation is until the water content of meat piece is air-dried to 30% or so；
(5) pack: size needed for entering the meat piece after air-drying to be cut into sale after indoor extension dries in the air 36 hours, vacuum packaging are
For finished product.6 months product room temperature lower shelf-lifves, 2~4 DEG C the shelf-life 12 months, it can be served for direct boiling.
Claims (7)
1. a kind of processing method of river taste sauced meat, it is characterised in that include the following steps:
(1) processing of raw meat:
A. fire burns sterilizing: the fresh pork for being cut to long block item being hung on shelf, the dedicated flame spray for burning hair is butchered with livestock raised for meat
Emitter burns the quick fire in meat piece surface one time, and the residence time is slightly long on pigskin, on burn off pigskin residual fine, soft fur and hair stake,
And pig skin surfaces is made slightly to be carbonized；
B. it strikes off dirt: striking off the burning on the dirt and pigskin on meat surface and pigskin, entire abrading process with scraper
It is not washed with water；
C. it takes off bacterium and removes raw meat: taking 50~55 degree white wine, being placed in can spray white wine is fog-like to meat piece table in the container of pressurized jet
Then meat piece is hung in due course and is dried in the air by face；
(2) sugaring: taking appropriate white sugar, is uniformly applied to meat piece surface, then hangs and dries in the air；
(3) it pickles: sauce being uniformly applied to meat piece surface, then meat piece is put in the cylinder that salts down and is pickled；
(4) air-dry: the meat piece after will be marinated takes out, and hangs on meat frame, is carried out using gradient aeration drying air-dried；
(5) pack: size needed for entering the meat piece after air-drying to be cut into sale after indoor extension dries in the air, vacuum packaging are finished product.
2. the processing method of taste sauced meat in river according to claim 1, it is characterised in that: every 100kg pork in step (1) C
3.5~4.0kg of white wine is sprayed, hangs and dries in the air 4~5 hours after white wine injection.
3. the processing method of taste sauced meat in river according to claim 1, it is characterised in that: every 100kg pork applies in step (2)
2.5~5.5kg of white sugar is smeared, hanging the time of drying in the air is 3~4 hours.
4. the processing method of taste sauced meat in river according to claim 1, it is characterised in that: the group of sauce described in step (3)
Divide and weight ratio is 18~20 parts of bean cotyledon, 14~15 parts of fermented soya bean, 18~20 parts of fermented bean curd, 8~10 parts of soy sauce, every 100kg pork applies
8~9kg of sauce is smeared, 8~10 DEG C 5~6 days marinated.
5. the processing method of taste sauced meat in river according to claim 1, it is characterised in that: gradient described in step (4) air-dries
Method refer to first under conditions of 14~16 DEG C of temperature, relative humidity 65~70%, 0.8~1.0 meter per second of air velocity air-dry 10~
12 hours, then continue to air-dry under conditions of 6~8 DEG C of temperature, relative humidity 60~65%, 0.4~0.5 meter per second of air velocity
12~14 hours, be then returned under conditions of previous temperature, humidity and air velocity carry out it is air-dried, repeatedly circulation until
Air-drying terminates.
6. the processing method of taste sauced meat in river according to claim 1, it is characterised in that: the meat piece after being air-dried in step (5)
Enter indoor extension to dry in the air 24~36 hours.
7. a kind of river taste sauced meat as made from any one method in claim 1~6.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN115918863A (en) * | 2022-12-07 | 2023-04-07 | 云南云牧食品有限公司 | Formula of soy sauce pork and preparation method thereof |
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| CN106942619A (en) * | 2017-03-21 | 2017-07-14 | 北屯额河草原食品有限责任公司 | A kind of air-dried meat products and its processing method |
| CN107439991A (en) * | 2017-09-22 | 2017-12-08 | 安徽亚泰药业有限公司 | A kind of preparation method of bacon |
| CN107736572A (en) * | 2017-10-24 | 2018-02-27 | 浙江青莲食品股份有限公司 | The preparation method of manual sauced meat |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108782730A (en) * | 2018-07-05 | 2018-11-13 | 四川雅妹子农业科技有限公司 | A kind of air-dried wind sauced meat and preparation method thereof |
| CN115918863A (en) * | 2022-12-07 | 2023-04-07 | 云南云牧食品有限公司 | Formula of soy sauce pork and preparation method thereof |
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