CN110720594A - Processing method of barbecued pork slices - Google Patents
Processing method of barbecued pork slices Download PDFInfo
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- CN110720594A CN110720594A CN201911110918.0A CN201911110918A CN110720594A CN 110720594 A CN110720594 A CN 110720594A CN 201911110918 A CN201911110918 A CN 201911110918A CN 110720594 A CN110720594 A CN 110720594A
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- 235000015277 pork Nutrition 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 60
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000002791 soaking Methods 0.000 claims abstract description 23
- 235000015067 sauces Nutrition 0.000 claims abstract description 21
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 10
- 238000000576 coating method Methods 0.000 claims abstract description 10
- YBHQCJILTOVLHD-YVMONPNESA-N Mirin Chemical compound S1C(N)=NC(=O)\C1=C\C1=CC=C(O)C=C1 YBHQCJILTOVLHD-YVMONPNESA-N 0.000 claims abstract description 9
- 235000019264 food flavour enhancer Nutrition 0.000 claims abstract description 9
- 241000233948 Typha Species 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 12
- 238000010411 cooking Methods 0.000 claims description 11
- 235000014101 wine Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000019992 sake Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000008934 Muscle Proteins Human genes 0.000 abstract description 3
- 108010074084 Muscle Proteins Proteins 0.000 abstract description 3
- 235000013622 meat product Nutrition 0.000 abstract description 3
- 230000002195 synergetic effect Effects 0.000 abstract description 3
- 239000002932 luster Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000001965 increasing effect Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000005728 strengthening 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
- A23L13/10—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
- A23L13/03—Coating with a layer; Stuffing, laminating, binding, or compressing of original meat 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of food processing, and particularly discloses a processing method of roasted pork slices, which comprises the following steps of cleaning pork at a temperature of below 25 ℃, slicing, dipping and removing fishy smell to obtain the pork slices; soaking and flavoring: preparing a seasoning liquid; soaking: uniformly mixing the sliced meat and the seasoning liquid, and soaking for flavoring; placing the sliced meat on a baking net to bake the cattail meat; preparing a sauce; baking the secondary cattail sauce; and coating the sauce on the two sides of the roasted meat slices again, and then sealing the bags in vacuum to obtain the barbecued meat slices. The method slices pork, cleans, removes fishy smell and soaks the pork to be tasty under the condition of below 25 ℃, thereby ensuring the food safety; the roasting process used for processing high-grade aquatic products is applied to meat product processing, the synergistic freshness and aroma increasing effects of the mirin, the muscle protein and the flavor enhancer are fully exerted, novel meat slices with delicious taste, superior quality and unique mouthfeel are developed, in addition, the seasoning liquid can effectively improve the freshness and texture of the meat slices, the color and luster are delicious, the nutrition is rich, and the meat slices are suitable for people of all ages.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of barbecued sliced meat.
Background
In the prior art, the Pushao is a cooking prepared by breaking fish, removing bones, coating sweet and hot soup which is mainly made of soy sauce and baking. Pork is a main subsidiary food in our daily life, is sweet and salty in nature and rich in protein, fat, carbohydrate, calcium, iron, phosphorus and other nutritional ingredients, has the effects of tonifying deficiency, strengthening body, nourishing yin, moistening dryness and enlarging skin, can be used as a nutritional and nourishing product for people with weakness after illness, blood deficiency after delivery and yellow and thin face, and does not appear in the existing barbeque technology, but the barbeque technology which is only aimed at pork alone appears.
Disclosure of Invention
The invention aims to provide a processing method of Pushao meat slices, which applies a Pushao process of aquatic products to meat product processing, fully exerts the synergistic fresh-enhancing and aroma-enhancing effects of mirin, muscle protein and a flavor enhancer, and effectively improves the fresh taste and texture of the meat slices.
In order to solve the technical problem, the invention provides a processing method of barbecued pork slices, which comprises the following steps:
s1, cleaning pork at a temperature below 25 ℃, slicing, and soaking in cooking wine to remove fishy smell for 1h to obtain sliced meat;
s2, soaking for flavoring:
preparing a seasoning liquid: mixing mirin, edible salt, soy sauce, white sugar, maltose, cooking wine, ginger powder and softened water, and stirring uniformly to obtain seasoning liquid;
soaking: uniformly mixing the sliced meat in the S1 with the seasoning liquid, soaking for 10-12h at 25 ℃, and flavoring;
s3, placing the meat slices soaked and flavored in the S2 on a baking net for baking the cattail meat;
s4, preparing the sauce: mixing soy sauce, edible salt, sugar, maltose, sake, starch, flavoring agent and chicken essence, stirring, heating, and decocting to obtain flavoring sauce;
the flavor enhancer is preferably flavor enhancer (1+ G);
s5, baking the cattail twice: uniformly coating the sauce prepared in the step S4 on two sides of the meat slices in the step S3, and then putting the meat slices into a baking machine for baking for 10-15 min;
s6, coating the sauce obtained in the step S4 on the two sides of the meat slices baked in the step S5 again, and sealing the bags in vacuum to obtain the barbecued meat slices.
Further, the thickness of the meat slices in the S1 is 3-6 mm.
Further, 5-10 parts of mirin, 2-6 parts of edible salt, 6-8 parts of soy sauce, 6-8 parts of white sugar, 5-10 parts of maltose, 2-5 parts of cooking wine, 3-6 parts of ginger powder and 10-15 parts of softened water in the seasoning liquid prepared by S2.
Furthermore, the adding amount of the meat slices in the S2 soaking process is 40-50 parts, and the adding amount of the seasoning liquid is 50-60 parts.
Further, 5-10 parts of soy sauce, 1-5 parts of edible salt, 5-10 parts of sugar, 1-5 parts of maltose, 5-10 parts of sake, 5-10 parts of starch, 1-2 parts of flavor enhancer (1+ G) and 1-5 parts of chicken essence in the sauce prepared by S4.
Further, the temperature of the baking machine in the S5 is 180-200 ℃.
The invention has the beneficial effects that: the invention slices pork, washes, removes fishy smell and soaks the tasty under the condition below 25 deg.C, guarantee the food safety; the roasting process used for processing high-grade aquatic products is applied to meat product processing, the synergistic freshness and aroma enhancing effects of the mirin, the muscle protein and the flavor enhancer are fully exerted, novel meat slices with delicious taste, superior quality and unique mouthfeel are developed, in addition, the flavor modifying liquid can effectively improve the freshness and texture of the meat slices, the color and luster are delicious, the nutrition is rich, the meat slices are suitable for both the old and the young, and the meat slices are packaged in a vacuum sterile mode, are convenient to carry and eat and can be eaten at any time.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it should be apparent that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The invention provides a processing method of barbecued meat slices, which comprises the following steps:
s1, cleaning pork at the temperature below 25 ℃, cutting into 4mm slices, soaking in cooking wine to remove fishy smell for 1h to obtain sliced meat, wherein the operation conditions ensure that the sliced meat meets the food safety standard;
s2, soaking for flavoring:
preparing a seasoning liquid: mixing 8 parts of mirin, 4 parts of edible salt, 8 parts of soy sauce, 8 parts of white sugar, 5 parts of maltose, 3 parts of cooking wine, 5 parts of ginger powder and 15 parts of softened water, and uniformly stirring to prepare a seasoning liquid;
soaking: uniformly mixing 50 parts of the sliced meat obtained in the step S1 with 50 parts of seasoning liquid, soaking for 11 hours at the temperature of 25 ℃, and soaking for flavoring;
s3, placing the meat slices soaked and flavored in the seasoning liquid in the step S2 on a baking net for roasting the meat slices;
s4, preparing the sauce: mixing 5 parts of soy sauce, 5 parts of edible salt, 5 parts of sugar, 1 part of maltose, 8 parts of sake, 5 parts of starch, 2 parts of flavor enhancer (I + G) and 2 parts of chicken essence, stirring uniformly, heating and decocting to obtain seasoning sauce;
s5, baking the cattail twice: uniformly coating the sauce prepared in the step S4 on two sides of the meat slices in the step S3, and then putting the meat slices into a baking machine at 190 ℃ for baking for 12 min;
s6, coating the sauce obtained in the step S4 on the two sides of the meat slices baked in the step S5 again, and sealing the bags in vacuum to obtain the barbecued meat slices.
Example 2
The invention provides a processing method of barbecued meat slices, which comprises the following steps:
s1, cleaning pork at the temperature below 25 ℃, cutting into 5mm slices, soaking in cooking wine to remove fishy smell for 1h to obtain sliced meat, wherein the operation conditions ensure that the sliced meat meets the food safety standard;
s2, soaking for flavoring:
preparing a seasoning liquid: mixing 8 parts of mirin, 6 parts of edible salt, 6 parts of soy sauce, 6 parts of white sugar, 5 parts of maltose, 5 parts of cooking wine, 5 parts of ginger powder and 10 parts of softened water, and uniformly stirring to prepare a seasoning liquid;
soaking: uniformly mixing 40 parts of the sliced meat obtained in the step S1 with 60 parts of seasoning liquid, soaking for 12 hours at the temperature of 25 ℃, and soaking for flavoring;
s3, placing the meat slices soaked and flavored in the seasoning liquid in the step S2 on a baking net for roasting the meat slices;
s4, preparing the sauce: mixing 5 parts of soy sauce, 5 parts of edible salt, 5 parts of sugar, 2 parts of maltose, 6 parts of sake, 8 parts of starch, 2 parts of flavor enhancer (I + G) and 3 parts of chicken essence, uniformly stirring, heating and decocting to obtain seasoning sauce;
s5, baking the cattail twice: uniformly coating the sauce prepared in the step S4 on two sides of the meat slices in the step S3, and then putting the meat slices into a baking machine at 200 ℃ for baking for 14 min;
s6, coating the sauce obtained in the step S4 on the two sides of the meat slices baked in the step S5 again, and sealing the bags in vacuum to obtain the barbecued meat slices.
The embodiment disclosed is merely a preferred embodiment of the invention, which should not be taken as limiting the scope of the invention, and therefore, all changes that can be made without departing from the spirit and scope of the invention are intended to be embraced therein.
Claims (6)
1. The processing method of the barbecued pork slices is characterized by comprising the following steps:
s1, cleaning pork at a temperature below 25 ℃, slicing, and soaking in cooking wine to remove fishy smell for 1h to obtain sliced meat;
s2, soaking for flavoring:
preparing a seasoning liquid: mixing mirin, edible salt, soy sauce, white sugar, maltose, cooking wine, ginger powder and softened water, and stirring uniformly to obtain seasoning liquid;
soaking: uniformly mixing the sliced meat in the S1 with the seasoning liquid, soaking for 10-12h at 25 ℃, and flavoring;
s3, placing the meat slices soaked and flavored in the S2 on a baking net for baking the cattail meat;
s4, preparing the sauce: mixing soy sauce, edible salt, sugar, maltose, sake, starch, flavoring agent and chicken essence, stirring, heating, and decocting to obtain flavoring sauce;
s5, baking the cattail twice: uniformly coating the sauce prepared in the step S4 on the two sides of the sliced meat in the step S3, and then putting the sliced meat into a baking machine for baking for 10-15 min;
s6, coating the sauce obtained in the step S4 on the two sides of the meat slices baked in the step S5 again, and sealing the bags in vacuum to obtain the barbecued meat slices.
2. The processing method of barbecued meat pieces according to claim 1, wherein the thickness of the meat pieces in S1 is 3-6 mm.
3. The processing method of the barbecued meat slices is characterized in that S2 is used for preparing seasoning liquid, wherein the seasoning liquid comprises 5-10 parts of mirin, 2-6 parts of edible salt, 6-8 parts of soy sauce, 6-8 parts of white sugar, 5-10 parts of maltose, 2-5 parts of cooking wine, 3-6 parts of ginger powder and 10-15 parts of softened water.
4. The processing method of barbecued meat pieces according to claim 1, wherein the meat pieces are added in an amount of 40 to 50 parts and the seasoning liquid is added in an amount of 50 to 60 parts during the S2 soaking.
5. The processing method of barbecued meat slices according to claim 1, wherein the seasoning sauce prepared by S4 comprises 5-10 parts of soy sauce, 1-5 parts of edible salt, 5-10 parts of sugar, 1-5 parts of maltose, 5-10 parts of sake, 5-10 parts of starch, 1-2 parts of flavor enhancer and 1-5 parts of chicken essence.
6. The processing method of barbecued meat slices as claimed in claim 1, wherein the temperature of the baking machine in S5 is 180-200 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911110918.0A CN110720594A (en) | 2019-11-14 | 2019-11-14 | Processing method of barbecued pork slices |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911110918.0A CN110720594A (en) | 2019-11-14 | 2019-11-14 | Processing method of barbecued pork slices |
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| CN110720594A true CN110720594A (en) | 2020-01-24 |
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| CN201911110918.0A Pending CN110720594A (en) | 2019-11-14 | 2019-11-14 | Processing method of barbecued pork slices |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
| CN103844283A (en) * | 2014-03-10 | 2014-06-11 | 广州陆仕水产企业有限公司 | Kabayaki fish belly product and preparation method thereof |
| CN107535857A (en) * | 2016-06-27 | 2018-01-05 | 余瑯环 | It is dry and preparation method thereof that one kind fire-cures meat of snake |
-
2019
- 2019-11-14 CN CN201911110918.0A patent/CN110720594A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102871054A (en) * | 2012-10-26 | 2013-01-16 | 江苏长寿集团股份有限公司 | Manufacture process for grilled pork and pig bone noodle |
| CN103844283A (en) * | 2014-03-10 | 2014-06-11 | 广州陆仕水产企业有限公司 | Kabayaki fish belly product and preparation method thereof |
| CN107535857A (en) * | 2016-06-27 | 2018-01-05 | 余瑯环 | It is dry and preparation method thereof that one kind fire-cures meat of snake |
Non-Patent Citations (1)
| Title |
|---|
| 哈尼22的小厨房: "猪身上最嫩的一块肉，加上秘制的酱料，爆好吃，孩子吃的停不下来", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1621523185621438006&WFR=SPIDER&FOR=PC》 * |
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