CN111436567A - Making process of instant spicy lamp shadow beef tendon - Google Patents
Making process of instant spicy lamp shadow beef tendon Download PDFInfo
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- CN111436567A CN111436567A CN202010261779.8A CN202010261779A CN111436567A CN 111436567 A CN111436567 A CN 111436567A CN 202010261779 A CN202010261779 A CN 202010261779A CN 111436567 A CN111436567 A CN 111436567A
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
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Classifications
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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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/21—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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- Polymers & Plastics (AREA)
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- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
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Abstract
A manufacturing process of an instant spicy lamp shadow beef tendon comprises the following steps: standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine, and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a manufacturing process of an instant spicy light shadow beef tendon.
Background
The beef tendon contains abundant collagen, has lower fat content than fat meat, and does not contain cholesterol. It can enhance cell metabolism, make skin more elastic and tough, delay skin aging, and is helpful for teenagers to grow and develop and slow down osteoporosis of middle-aged and elderly people. The beef tendon is an animal product which is widely eaten in recent years, but the beef tendon has compact texture, is faggy and hard in taste, has a feeling of not being chewed, has fishy smell of animal meat after being treated, and cannot be accepted by many consumers. The surface of the beef tendon is provided with a layer of compact film, a large amount of beef tallow is attached to the surface of the film, the taste is affected, the processing is troublesome, the method of manually tearing the beef tendon after precooking or high-pressure cooking is adopted in the past, the production efficiency is extremely low, the labor cost is very high, the production period is long, and the product quality is affected. The spicy taste is a taste generally accepted by consumers, can be called as the home taste of China, is widely applied to various food fields, and meets the food desire of various foods by the fragrant and spicy taste.
Along with the development of science and technology, biotechnology is more and more widely applied, and leisure cooked meat products are more and more pursued by consumers, so that the processing of the beef tendon also seeks transformation and upgrading. How to quickly carry out the pretreatment of the beef tendon, shorten the time from the treatment of the raw materials to the hands of consumers, improve the taste and the mouthfeel to the maximum extent, and become a necessary way for the beef tendon leisure food enterprises to occupy the market share.
The processing method for the lamp shade cattle board rib wire in the prior art has few reports: CN108175046A discloses a method for processing ox plate tendon and silk, which adopts the processes of soaking, trimming, boiling, cooling, pressing, freezing, slicing, pressing, freezing and shredding, the total processing time of the product is 4-6 days, the production cycle is too long, the method is not beneficial to batch production, and the quality influence is great. The lamp shadow ox plank rib manufactured by wire drawing has no report.
The defects of the prior art are as follows: the beef tendon belongs to two main big tendons connecting the muscles of whole body movement on the back of the beef, improper treatment can cause original bad smell of fish to remain and chew for a long time without being rotten, influence consumer's shopping experience, draw down the product and sell. The invention innovatively changes the beef tendon from the beef tendon attached with a large amount of butter into the ultra-fine lamp shadow beef tendon through a series of manufacturing processes of unfreezing, enzyme soaking, precooking, deoiling and wire drawing, and the treated lamp shadow beef tendon has no butter attachment, thereby maximally maintaining the chewing taste of the beef tendon, having prominent fibrous taste of flavor, short processing period, being fully tasty after seasoning, packaging and sterilizing, being fast and convenient to eat after opening the bag, and being popular with consumers. The manufacturing method of the instant spicy lamp shade beef tendon overcomes the defects of the prior art, provides a process for efficiently producing the instant spicy lamp shade beef tendon, can realize assembly line batch production, adopts an automatic packaging machine for packaging, greatly improves the manufacturing yield of the lamp shade beef tendon, reduces the manufacturing time, improves the product quality and the taste, enriches the product types of companies, has price and quality advantages in the market, and can meet the order requirements of dealers and customers more quickly. Meanwhile, the shelf life of the lamp shadow beef tendon added with a proper amount of preservative according to the national standard can reach more than 9 months, and the shelf life of the product is greatly prolonged.
Disclosure of Invention
Aiming at the defects, the invention innovatively changes the beef tendon from the beef tendon attached with a large amount of butter into the ultra-fine lamp shadow beef tendon through a series of processes of unfreezing, enzyme soaking, pre-cooking, deoiling and wire drawing, and the treated lamp shadow beef tendon has no butter attachment, so that the chewing taste of the beef tendon is maintained to the maximum extent, the flavor shows a fibrous taste, and the beef tendon is fully tasty after seasoning, packaging and sterilizing, is instant and is fast and convenient to eat, and is popular with consumers. The method for manufacturing the instant spicy lamp shade beef tendon silks overcomes the defects of the prior art, provides a process for efficiently producing the instant spicy lamp shade beef tendon silks, can realize flow line batch production, adopts an automatic packaging machine for packaging, greatly improves the manufacturing yield of the lamp shade beef tendon, reduces the manufacturing time, and improves the product quality and the taste.
The above purpose is realized by the following technical scheme:
a manufacturing process of an instant spicy lamp shadow beef tendon comprises the following steps: standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine, and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.
Preferably, the compound protease consists of flavourzyme, papain and subtilisin.
Preferably, the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-1: 1-5: 0.5-1, preferably 1:3: 1.
preferably, the dosage of the compound protease is 0.05% of the weight of the cattle tendon after pretreatment.
Preferably, the weight ratio of the peeled beef tendon silk to the ingredients is 1: 1.
preferably, the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chili sauce, broad bean paste, compound seasonings, other additives and the like.
Further preferably, the weight ratio of the white granulated sugar, the monosodium glutamate, the salt, the sesame, the spices, the chili sauce, the broad bean paste, the compound seasoning and other additives is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24.
the invention has the beneficial effects that:
compared with the prior art, the invention has the beneficial effects that:
the filament of the cowhells with the lamp shadow prepared by the process flow can increase the dissociation speed of a beef tallow adhesive film of the cowhells by enzyme soaking, and can be quickly subjected to high-temperature precooking after soaking to quickly kill enzyme without damaging the cowhells part of the cowhells, thereby keeping the quality of raw materials unchanged. The butter attached film of the pre-cooked beef tendon is rapidly dissociated, the manual deoiling procedure is reduced, the labor input is greatly reduced, the working efficiency is improved, and the production period is shortened, so that the product quality is improved to a greater extent, and the customer satisfaction is increased. And the beef string is filamentous, so that the beef string is more tasty and easy to chew, the inner package is produced by adopting an automatic packaging machine, the production efficiency and the product attractiveness are greatly improved, and the production cost is reduced.
The invention adds proper amount of preservative according to the national standard, and the storage period is more than 9 months.
Detailed Description
The present invention will be described in detail with reference to specific examples.
Example 1
1000 g of frozen beef tendon is taken, tap water is used for standing and unfreezing, ice and impurities are removed, compound protease is added for processing for 2.0 hours, the compound enzyme consists of flavourzyme, papain and subtilisin, the weight ratio is 1:3:1, and the using amount of the compound protease is 0.05% of the weight of the thawed beef tendon. Then, boiling in water with the temperature of more than 90 ℃ for 3 minutes immediately, taking out, draining and deoiling, checking whether butter attached membranes and butter of the beef tendon are completely removed, cutting the beef tendon into sections by using a cutting machine, then drawing the cut beef tendon by using a wire drawing machine, adding spicy ingredients (the weight ratio of the beef tendon with the lamp shadow to the ingredients is 1: 1), wherein the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chilli sauce, broad bean sauce, compound seasoning, other additives and the like, and the weight ratio is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24. the ingredients and the lamp shadow beef tendon are uniformly mixed, vacuum-packed by an automatic packing machine and then sterilized at high temperature (107 ℃ for 25 minutes), samples are stored at normal temperature, and the samples are taken and sent to a detection room of a sample company for an accelerated test of the stability of the heat insulation box.
Example 2
1000 g of frozen beef tendon is taken, tap water is used for standing and unfreezing, ice and impurities are removed, compound protease is added for processing for 1.5 hours, the compound enzyme consists of flavourzyme, papain and subtilisin, the weight ratio is 1:3:1, and the using amount of the compound protease is 0.01% of the weight of the thawed beef tendon. Then boiling in water with the temperature of more than 90 ℃ for 1 minute immediately, taking out the beef tendon, draining and deoiling, checking whether the beef tendon attached film and the beef tendon are completely removed, cutting the beef tendon into sections by using a cutting machine, drawing the beef tendon by using a wire drawing machine, adding spicy ingredients (the weight ratio of the beef tendon silk to the ingredients is 1: 1) into the deoiled lamp shadow beef tendon which is drawn into the sections, wherein the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chilli sauce, broad bean sauce, compound seasonings, other additives and the like, and the weight ratio is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24, uniformly mixing the ingredients with the lamp shadow beef tendon, carrying out vacuum packaging by an automatic packaging machine, then carrying out high-temperature sterilization (107 ℃, 20 minutes), preserving the sample at normal temperature, and sending the sample to a detection room of a sample company to carry out an accelerated test on the stability of the heat insulation box.
Example 3
1000 g of frozen beef tendon is taken, tap water is used for standing and unfreezing, ice and impurities are removed, compound protease is added for processing for 3.0 hours, the compound enzyme consists of flavourzyme, papain and subtilisin, the weight ratio is 1:3:1, and the using amount of the compound protease is 0.1% of the weight of the thawed beef tendon. Then boiling in water with the temperature of more than 90 ℃ for 5 minutes immediately, taking out the beef tendon, draining and deoiling, checking whether the beef tendon attached film and the beef tendon are completely removed, cutting the beef tendon into sections by using a cutting machine, drawing the beef tendon by using a wire drawing machine, adding spicy ingredients (the weight ratio of the beef tendon silk to the ingredients is 1: 1) into the deoiled lamp shadow beef tendon which is drawn into the sections, wherein the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chilli sauce, broad bean sauce, compound seasonings, other additives and the like, and the weight ratio is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24, uniformly mixing the ingredients with the lamp shadow beef tendon, carrying out vacuum packaging by an automatic packaging machine, then carrying out high-temperature sterilization (107 ℃, 30 minutes), preserving the sample at normal temperature, and sending the sample to a detection room of a sample company to carry out an accelerated test on the stability of the heat insulation box.
Comparative example 1
In example 1, the sequence of boiling for 3 minutes and draining and deoiling was changed, i.e., draining and deoiling was performed before boiling for 3 minutes, and the other processes were the same as in example 1 and compared.
Comparative example 2
In example 2, the sequence of cooking for 1 minute and draining for oil was changed, i.e., draining for oil and cooking for 1 minute, and the other processes were the same as in example 2 and compared.
Comparative example 3
In example 3, the sequence of boiling for 5 minutes and draining and deoiling was changed, i.e., draining and deoiling was performed before boiling for 5 minutes, and the other processes were the same as in example 3 and compared.
Comparative example 4
In example 1, the complex protease treatment was omitted, that is, the complex protease treatment was not performed, and the other processes were the same as in example 1, to compare them.
Comparative example 5
In example 1, thawing and deicing were carried out, i.e., thawing and deicing were carried out without standing tap water, and the other processes were the same as in example 1, to compare them.
Comparative example 6
In example 1, the same procedure as in example 1 was repeated except that the boiling operation was omitted, i.e., the boiling with water at 90 ℃ was not performed after the completion of the soaking, and comparison was made.
Comparative example 7
In example 1, the cutting is removed, that is, the direct wire drawing is performed after the cooking, and the other processes are the same as those in example 1, and comparison is performed.
Comparative example 8
In example 1, the operation of draining and deoiling is eliminated, and the boiled food is directly cut into segments, and other processes are the same as those in example 1 for comparison.
The experimental method comprises the following steps:
product yield (weight before mixing the beef tendon with the lamp shadow/weight of thawed beef tendon) 100
Oil removal efficiency is 100 times the oil removal time after cooking of the beef tendon/weight of the beef tendon before oil removal
Sensory evaluation:
TABLE 1 sensory evaluation table for finished product of beef tendon without oil lamp shadow
TABLE 2 Effect of different methods on product yield, oil removal efficiency and sensory score
| Oil removal efficiency/%) | Product yield/%) | Sensory scoring | |
| Example 1 | 3 | 84 | 95-97 |
| Example 2 | 7 | 82.5 | 91-94 |
| Example 3 | 2.5 | 75 | 85-88 |
| Comparative example 1 | 20 | 83 | 93-94 |
| Comparative example 2 | 30 | 85 | 90-92 |
| Comparative example 3 | 15 | 78 | 83-86 |
| Comparative example 4 | 12 | 85.5 | 84-87 |
| Comparative example 5 | 25 | 85 | 73-75 |
| Comparative example 6 | 9 | 81.5 | 79-81 |
| Comparative example 7 | 3 | 82.8 | 88-90 |
| Comparative example 8 | 100 | 86.5 | 96-98 |
The experimental examples show that the comparative example adopts a pretreatment method of thawing and deicing, enzyme treatment, boiling and enzyme killing, no oil removal and section cutting and wire drawing, so that the shape of the beef tendon without the oil lamp shadow is complete and fibrous, the shape is neat, the main and auxiliary materials are properly matched, no peculiar smell exists, the special fragrance and the spicy fragrance of the beef tendon are prominent, the meat is fat, the texture is elastic, the chewing is strong, the meat is moist and fibrous, the color is bright and the beef is faint yellow. And the optimal process parameters are as follows: after thawing and deicing, adding 0.05 percent of compound protease of the weight of the beef tendon for processing for 2.0 hours, boiling for 3 minutes, cutting into sections without removing oil, and then drawing wires, adding spicy ingredients with the same amount of light shadow for the weight of the beef tendon, wherein the ingredients comprise monosodium glutamate, salt, white granulated sugar, sesame, cumin, chili sauce, cumin oil, zanthoxylum oil, compound seasonings, other additives and the like, and the weight ratio is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24, sterilizing for 25 minutes at 105 ℃ after vacuum packaging, and performing sensory evaluation, product yield and deoiling efficiency on the instant lamp shadow beef tendon preserved at normal temperature to obtain the highest product quality.
Claims (7)
1. A manufacturing process of an instant spicy lamp shadow beef tendon is characterized by comprising the following steps:
standing frozen beef tendon tap water, fully thawing to remove ice to a loose state, adding compound protease for treatment for 2.0 hours, immediately boiling at high temperature for 3 minutes by using an interlayer heating pot after soaking, inactivating enzyme, and rapidly cooling to remove outer membrane beef tallow or not removing oil; cutting by a cutting machine and drawing by a wire drawing machine; through the operation, the degreased clean lamp shadow beef tendon can be obtained. Weighing spicy seasoning powder and oil, mixing and stirring the materials, carrying out vacuum packaging and full inspection by using an automatic packaging machine, carrying out sterilization treatment at 107 ℃ for 20-30 minutes by using a full-automatic double-pot parallel sterilization pot, cleaning and drying, removing defective products, selecting and inspecting the dried finished products, packaging and warehousing the qualified products. And storing the sample at normal temperature, and taking the sample to a detection room of a sample company to perform an accelerated test on the stability of the heat preservation box.
2. The process for preparing the instant spicy Langxi beef tendon as claimed in claim 1, wherein the process comprises the following steps: the compound protease consists of flavourzyme, papain and subtilisin.
3. The process for preparing the instant spicy Langxi beef tendon as claimed in claim 2, wherein the process comprises the following steps: the weight ratio of the flavourzyme, the papain and the subtilisin is 0.5-1: 1-5: 0.5-1, preferably 1:3: 1.
4. the process for preparing the instant spicy Langxi beef tendon as claimed in claim 1, wherein the process comprises the following steps: the dosage of the compound protease is 0.05 percent of the weight of the beef tendon.
5. The process for preparing the instant lamp shade beef tendon-bone as claimed in claim 1, wherein the process comprises the following steps: the weight ratio of the lamp shadow cow plate rib filaments to the ingredients is 1: 1.
6. the process for preparing the instant spicy Langey beef tendon as claimed in claim 5, wherein the process comprises the following steps: the ingredients comprise white granulated sugar, monosodium glutamate, salt, sesame, spices, chili sauce, thick broad-bean sauce, compound seasonings, other additives and the like.
7. The process for preparing the instant spicy Langxiao beef tendon as claimed in claim 6, wherein the process comprises the following steps: the weight ratio of the white granulated sugar, the monosodium glutamate, the salt, the sesame, the spices, the chili sauce, the thick broad-bean sauce, the compound seasoning and other additives is 1: 0.5: 0.5: 6.7: 0.38: 7: 2.3: 14.57: 0.24.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8402414D0 (en) * | 1983-02-17 | 1984-02-29 | Kibun Kk | Oil composition and treating of meat with enzyme |
| CN1168637A (en) * | 1994-12-06 | 1997-12-24 | 贝茨迪尔伯恩有限公司 | Biofilm avoidance and removal process and composition |
| CN105310008A (en) * | 2015-12-02 | 2016-02-10 | 修武县伊赛牛肉有限公司 | Processing method of pre-cooked grilled spicy beef tendon skewers |
| CN110558495A (en) * | 2019-10-16 | 2019-12-13 | 武汉市农业科学院 | Preparation method of leisure instant freshwater fish product without meat thorns |
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2020
- 2020-04-05 CN CN202010261779.8A patent/CN111436567A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB8402414D0 (en) * | 1983-02-17 | 1984-02-29 | Kibun Kk | Oil composition and treating of meat with enzyme |
| CN1168637A (en) * | 1994-12-06 | 1997-12-24 | 贝茨迪尔伯恩有限公司 | Biofilm avoidance and removal process and composition |
| CN105310008A (en) * | 2015-12-02 | 2016-02-10 | 修武县伊赛牛肉有限公司 | Processing method of pre-cooked grilled spicy beef tendon skewers |
| CN110558495A (en) * | 2019-10-16 | 2019-12-13 | 武汉市农业科学院 | Preparation method of leisure instant freshwater fish product without meat thorns |
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Application publication date: 20200724 |