CN111280405A - Convenient instant stilted beef - Google Patents
Convenient instant stilted beef Download PDFInfo
- Publication number
- CN111280405A CN111280405A CN202010223989.8A CN202010223989A CN111280405A CN 111280405 A CN111280405 A CN 111280405A CN 202010223989 A CN202010223989 A CN 202010223989A CN 111280405 A CN111280405 A CN 111280405A
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- Prior art keywords
- beef
- stilted
- prepared
- powder
- convenient
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 68
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 17
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 241001127714 Amomum Species 0.000 claims abstract description 15
- 241001346334 Amomum tsao-ko Species 0.000 claims abstract description 8
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 8
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 240000007232 Illicium verum Species 0.000 claims abstract description 8
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 8
- 235000019510 Long pepper Nutrition 0.000 claims abstract description 8
- 240000001899 Murraya exotica Species 0.000 claims abstract description 8
- 235000008766 Murraya exotica Nutrition 0.000 claims abstract description 8
- 235000009696 Murraya paniculata Nutrition 0.000 claims abstract description 8
- 240000008474 Pimenta dioica Species 0.000 claims abstract description 8
- 235000006990 Pimenta dioica Nutrition 0.000 claims abstract description 8
- 240000003455 Piper longum Species 0.000 claims abstract description 8
- 235000009499 Vanilla fragrans Nutrition 0.000 claims abstract description 8
- 244000263375 Vanilla tahitensis Species 0.000 claims abstract description 8
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims abstract description 8
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000159443 Myrcia Species 0.000 claims abstract description 3
- 235000013410 fast food Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 11
- 244000291564 Allium cepa Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000003760 tallow Substances 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 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 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000014347 soups Nutrition 0.000 abstract description 11
- 235000019046 balanced nutrition Nutrition 0.000 abstract description 2
- 235000020627 health maintaining nutrition Nutrition 0.000 abstract description 2
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 8
- 238000001816 cooling Methods 0.000 description 6
- 230000001954 sterilising effect Effects 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 3
- 229910052782 aluminium Inorganic materials 0.000 description 3
- 230000001419 dependent effect Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 239000012258 stirred mixture Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000009461 vacuum packaging Methods 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021403 cultural food Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 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
- A23L13/70—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
- 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
- A23L23/00—Soups; Sauces; 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses convenient and fast food stilted beef which comprises beef, ingredients and auxiliary flavor, wherein the auxiliary flavor is prepared from the following raw materials in parts by weight: 240-260 g of star anise, 90-110 g of rhizoma kaempferiae, 90-110 g of fennel, 90-110 g of tsaoko amomum fruit, 90-110 g of allspice, 90-110 g of lemongrass, 35-55 g of amomum tsao-ko, 30-50 g of myrcia, 40-60 g of cardamom, 140-160 g of cassia bark, 30-50 g of vanilla, 35-60 g of long pepper and 35-65 g of murraya paniculata. The foot-tilted beef soup prepared by the formula has bright taste, tender beef offal, nourishing and body building, and more scientific, balanced and healthy nutrition.
Description
Technical Field
The invention relates to the field of food, in particular to convenient and instant stilted beef.
Background
The stilted beef is a famous and popular Chinese dish in le mountain city, Sichuan province, and is also a national-grade non-material cultural heritage, and the soup is mellow, delicious, fresh and fragrant, and is deeply loved by consumers all over the country. The taste of the conventional foot-tilted beef on the market needs to be further improved, the conventional foot-tilted beef usually takes dietary eating as a main function, and no traditional Chinese medicine is added into the foot-tilted beef and the scientific nutritive value of the foot-tilted beef can be improved by fully utilizing the medicated diet function of the traditional Chinese medicine. Based on the above, it is expected that the foot-tilted beef can be developed to overcome the above problems.
Disclosure of Invention
The invention aims to solve the technical problem of providing convenient and instant stilted beef, and the stilted beef prepared by using the formula has bright soup taste, is tender, nourishes and strengthens the body, and has more scientific, balanced and healthy nutrition.
In order to solve the technical problems, the invention adopts the following technical scheme:
the convenient and fast food stilted beef comprises beef, ingredients and auxiliary flavor, wherein the auxiliary flavor is prepared from the following raw materials in parts by weight: 240-260 g of star anise, 90-110 g of rhizoma kaempferiae, 90-110 g of fennel, 90-110 g of tsaoko amomum fruit, 90-110 g of allspice, 90-110 g of lemongrass, 35-55 g of amomum tsao-ko, 30-50 g of myrcia, 40-60 g of cardamom, 140-160 g of cassia bark, 30-50 g of vanilla, 35-60 g of long pepper and 35-65 g of murraya paniculata.
Preferably, the auxiliary flavor spice is prepared from the following raw materials in parts by weight: 250 g of star anise, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of tsaoko amomum fruit, 100 g of allspice, 100 g of lemongrass, 40 g of amomum tsao-ko, 40 g of bay leaf, 50 g of cardamom, 150 g of cassia bark, 40 g of vanilla, 50 g of long pepper and 50 g of murraya paniculata.
Preferably, the ingredients comprise 500 g of onion powder, 800 g of ginger powder, 600 g of garlic powder, 3000 g of salt, 1500 g of monosodium glutamate, 1000 g of chicken powder and 1000 g of white sugar.
Preferably, the beef is prepared by the following steps of putting 50 kg of minced beef bones, 10 kg of beef tallow, 2 kg of scallion, 2 kg of garlic, 2 kg of ginger and 500 kg of water into a pot, boiling for 2 hours, putting 50 kg of raw beef and 30 kg of beef offal into the pot, boiling for 20 minutes, and fishing out to form the beef.
The beef soup has the beneficial effects that a plurality of spices are selected in the formula and fried, beef tallow is decocted for a long time, so that the soup is thicker, more delicious and healthier, a plurality of plants with dual purposes of medicine and food are added on the basis of original soup, the medical science and the food culture of traditional Chinese medicines are combined, a plurality of traditional Chinese medicinal materials and modern seasonings are gradually infiltrated on the basis of the traditional soup, the fragrance of beef is kept, the nutrition of the beef is tasty and refreshing, the medicinal and dietary functions of appetizing, dispelling cold and tonifying kidney are integrated, the soup prepared by the method is more delicious, and the nutrition is more scientific and reasonable.
Detailed Description
Example 1
A convenient instant food of stilted beef comprises beef, ingredients and auxiliary flavor spice,
the auxiliary flavor spice is prepared from the following raw materials in parts by weight: 240 g of star anise, 90 g of rhizoma kaempferiae, 110 g of fennel, 90 g of tsaoko amomum fruit, 110 g of allspice, 90 g of lemongrass, 55 g of amomum tsao-ko, 30 g of bay leaf, 60 g of cardamom, 140 g of cassia bark, 50 g of vanilla, 35 g of long pepper and 65 g of murraya paniculata. Parching the above spices with slow fire for 20 min, and grinding into powder.
Further, the ingredients comprise 500 g of onion powder, 800 g of ginger powder, 600 g of garlic powder, 3000 g of salt, 1500 g of monosodium glutamate, 1000 g of chicken powder and 1000 g of white sugar. And pouring the ingredients into the pulverized spice, and uniformly stirring for later use.
Preferably, the beef in the product is prepared by the following steps of putting 50 kg of minced beef bone, 10 kg of beef tallow, 2 kg of scallion, 2 kg of garlic, 2 kg of ginger and 500 kg of water into a pot, decocting for 2 hours, putting 50 kg of beef and 30 kg of beef offal into the pot, decocting for 20 minutes, taking out, cooling the beef, cutting the beef into slices, and putting the stirred mixture of auxiliary flavor and ingredients into the pot for seasoning.
And finally, subpackaging the beef and the stock soup according to a proportion by using a high-temperature-dependent four-layer aluminum foil bag, specifically determining the proportion according to actual requirements and taste, vacuum packaging, putting into a sterilization kettle, sterilizing at a high temperature of 122 ℃ for 40 minutes, and cooling.
Example 2
A convenient instant food of stilted beef comprises beef, ingredients and auxiliary flavor spice,
the auxiliary flavor spice is prepared from the following raw materials in parts by weight: 260 g of star anise, 110 g of rhizoma kaempferiae, 90 g of fennel, 110 g of tsaoko amomum fruit, 90 g of allspice, 110 g of lemongrass, 35 g of amomum tsao-ko, 50 g of bay leaf, 40 g of cardamom, 160 g of cassia bark, 30 g of vanilla, 60 g of long pepper and 35 g of murraya paniculata.
Further, the ingredients comprise 500 g of onion powder, 800 g of ginger powder, 600 g of garlic powder, 3000 g of salt, 1500 g of monosodium glutamate, 1000 g of chicken powder and 1000 g of white sugar. And pouring the ingredients into the pulverized spice, and uniformly stirring.
Preferably, the beef in the product is prepared by the following steps of putting 50 kg of minced beef bone, 10 kg of beef tallow, 2 kg of scallion, 2 kg of garlic, 2 kg of ginger and 500 kg of water into a pot, decocting for 2 hours, putting 50 kg of beef and 30 kg of beef offal into the pot, decocting for 20 minutes, taking out, cooling the beef, cutting the beef into slices, and putting the stirred mixture of auxiliary flavor and ingredients into the pot for seasoning.
And finally, subpackaging the beef and the stock soup according to a proportion by using a high-temperature-dependent four-layer aluminum foil bag, specifically determining the proportion according to actual requirements and taste, vacuum packaging, putting into a sterilization kettle, sterilizing at a high temperature of 122 ℃ for 40 minutes, and cooling.
Example 3
A convenient instant food of stilted beef comprises beef, ingredients and auxiliary flavor spice,
the auxiliary flavor spice is prepared from the following raw materials in parts by weight: 250 g of star anise, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of tsaoko amomum fruit, 100 g of allspice, 100 g of lemongrass, 40 g of amomum tsao-ko, 40 g of bay leaf, 50 g of cardamom, 150 g of cassia bark, 40 g of vanilla, 50 g of long pepper and 50 g of murraya paniculata.
Further, the ingredients comprise 500 g of onion powder, 800 g of ginger powder, 600 g of garlic powder, 3000 g of salt, 1500 g of monosodium glutamate, 1000 g of chicken powder and 1000 g of white sugar. And pouring the ingredients into the pulverized spice, and uniformly stirring.
Preferably, the beef in the product is prepared by the following steps of putting 50 kg of minced beef bone, 10 kg of beef tallow, 2 kg of scallion, 2 kg of garlic, 2 kg of ginger and 500 kg of water into a pot, decocting for 2 hours, putting 50 kg of beef and 30 kg of beef offal into the pot, decocting for 20 minutes, taking out, cooling the beef, cutting the beef into slices, and putting the stirred mixture of auxiliary flavor and ingredients into the pot for seasoning.
And finally, subpackaging the beef and the stock soup according to a proportion by using a high-temperature-dependent four-layer aluminum foil bag, specifically determining the proportion according to actual requirements and taste, vacuum packaging, putting into a sterilization kettle, sterilizing at a high temperature of 122 ℃ for 40 minutes, and cooling.
The embodiment is only an illustration of the concept and implementation of the present invention, and is not a limitation, and technical solutions without substantial changes are still within the protection scope under the inventive concept.
Claims (4)
1. The convenient and fast food stilted beef comprises beef, ingredients and auxiliary flavor, and is characterized in that the auxiliary flavor is prepared from the following raw materials in parts by weight: 240-260 g of star anise, 90-110 g of rhizoma kaempferiae, 90-110 g of fennel, 90-110 g of tsaoko amomum fruit, 90-110 g of allspice, 90-110 g of lemongrass, 35-55 g of amomum tsao-ko, 30-50 g of myrcia, 40-60 g of cardamom, 140-160 g of cassia bark, 30-50 g of vanilla, 35-60 g of long pepper and 35-65 g of murraya paniculata.
2. The convenient and instant stilted foot beef as claimed in claim 1, wherein the auxiliary flavor is prepared from the following raw materials in parts by weight: 250 g of star anise, 100 g of rhizoma kaempferiae, 100 g of fennel, 100 g of tsaoko amomum fruit, 100 g of allspice, 100 g of lemongrass, 40 g of amomum tsao-ko, 40 g of bay leaf, 50 g of cardamom, 150 g of cassia bark, 40 g of vanilla, 50 g of long pepper and 50 g of murraya paniculata.
3. The instant stilted beef as claimed in claim 1 or 2, wherein the ingredients comprise 500 g of onion powder, 800 g of ginger powder, 600 g of garlic powder, 3000 g of salt, 1500 g of monosodium glutamate, 1000 g of chicken powder and 1000 g of white sugar.
4. The convenient instant stilted beef of claim 1, wherein the beef is prepared by putting 50 kg of minced beef bone, 10 kg of beef tallow, 2 kg of scallion, 2 kg of garlic, 2 kg of ginger and 500 kg of water into a pot, boiling for 2 hours, putting 50 kg of raw beef and 30 kg of beef offal into the pot, boiling for 20 minutes, and taking out to form the beef.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010223989.8A CN111280405A (en) | 2020-03-26 | 2020-03-26 | Convenient instant stilted beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010223989.8A CN111280405A (en) | 2020-03-26 | 2020-03-26 | Convenient instant stilted beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111280405A true CN111280405A (en) | 2020-06-16 |
Family
ID=71019845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010223989.8A Pending CN111280405A (en) | 2020-03-26 | 2020-03-26 | Convenient instant stilted beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111280405A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6713115B1 (en) * | 2000-09-18 | 2004-03-30 | Paul L. Dong | Asian energy soup and method therefor |
| CN100998431A (en) * | 2006-12-02 | 2007-07-18 | 赵子文 | Muslim's non-fried instant noodles food containing ox-marrow, and its production method |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN105077403A (en) * | 2015-09-15 | 2015-11-25 | 葛新平 | Thick and mellow beef nourishing soup |
| CN108029989A (en) * | 2017-12-01 | 2018-05-15 | 西南民族大学 | The production method that a kind of long shelf-life convenient instant sticks up foot beef composition |
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
-
2020
- 2020-03-26 CN CN202010223989.8A patent/CN111280405A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6713115B1 (en) * | 2000-09-18 | 2004-03-30 | Paul L. Dong | Asian energy soup and method therefor |
| CN100998431A (en) * | 2006-12-02 | 2007-07-18 | 赵子文 | Muslim's non-fried instant noodles food containing ox-marrow, and its production method |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN105077403A (en) * | 2015-09-15 | 2015-11-25 | 葛新平 | Thick and mellow beef nourishing soup |
| CN108029989A (en) * | 2017-12-01 | 2018-05-15 | 西南民族大学 | The production method that a kind of long shelf-life convenient instant sticks up foot beef composition |
| CN109845979A (en) * | 2019-01-30 | 2019-06-07 | 安徽仁兴裕食品科技有限公司 | A kind of Bao Zheng's beef production factory formula |
Non-Patent Citations (2)
| Title |
|---|
| 敏一嘴: "《牙尖川菜》", 31 May 2015, 成都时代出版社 * |
| 赵改名: "几种特殊牛肉食品的卤制", 《农产品加工》 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200616 |
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