CN112155172A - Method for making pine pollen and pork skin chafing dish - Google Patents
Method for making pine pollen and pork skin chafing dish Download PDFInfo
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- CN112155172A CN112155172A CN202011070482.XA CN202011070482A CN112155172A CN 112155172 A CN112155172 A CN 112155172A CN 202011070482 A CN202011070482 A CN 202011070482A CN 112155172 A CN112155172 A CN 112155172A
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- pork
- pork skin
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- 235000008331 Pinus X rigitaeda Nutrition 0.000 title claims abstract description 81
- 235000011613 Pinus brutia Nutrition 0.000 title claims abstract description 81
- 241000018646 Pinus brutia Species 0.000 title claims abstract description 81
- 238000000034 method Methods 0.000 title claims abstract description 26
- 235000015277 pork Nutrition 0.000 title claims description 45
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 238000004806 packaging method and process Methods 0.000 claims abstract description 18
- 241000283074 Equus asinus Species 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- 238000005520 cutting process Methods 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 238000005238 degreasing Methods 0.000 claims abstract description 5
- 230000001007 puffing effect Effects 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 239000003513 alkali Substances 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 235000005911 diet Nutrition 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 241001494479 Pecora Species 0.000 claims description 7
- 235000013373 food additive Nutrition 0.000 claims description 7
- 239000002778 food additive Substances 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000010985 leather Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 235000020748 rosemary extract Nutrition 0.000 claims description 5
- 229940092258 rosemary extract Drugs 0.000 claims description 5
- 239000001233 rosmarinus officinalis l. extract Substances 0.000 claims description 5
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims description 4
- 108010053775 Nisin Proteins 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000004309 nisin Substances 0.000 claims description 4
- 235000010297 nisin Nutrition 0.000 claims description 4
- 239000004320 sodium erythorbate Substances 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 210000002268 wool Anatomy 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 10
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010013786 Dry skin Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 230000037336 dry skin Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000004209 hair Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000006467 substitution reaction 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
- A23L13/20—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
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing a pine pollen skin chafing dish product, which comprises the specific steps of unfreezing and cleaning, degreasing and mixing, skin boiling, soaking, skin slicing, cutting (shredding, slitting and slicing), airing, frying or puffing, soaking, washing, stirring, bagging and packaging to obtain the pine pollen skin chafing dish product. Compared with the prior art, the invention has the advantages that: the method has the advantages of simple and practical steps, clearness and understandability, low early cost investment, greatly reduced personnel working requirement, high processing yield, capability of respectively manufacturing four series of delicious products of pigskin, cowhide, sheepskin and donkey skin according to needs, filamentous, wide and flaky product forms, convenience in eating of finished products, wide applicability and convenience in popularization.
Description
Technical Field
The invention relates to food processing, in particular to a method for preparing a pine pollen and pork skin hot pot product.
Background
In the existing processing production, pigskin, cowhide, sheepskin and donkey hide which are beneficial to human body and rich in collagen are commonly used in industry to make clothes, bags and shoes. Only a few ancestral personnel in China can manually make pigskin silks, oxhide silks, sheep skin silks and donkey skin silks, and each person can only make two or three jin of pigskin silks, oxhide silks, sheep skin silks and donkey skin silks every day, so that the pigskin silk product items cannot be produced in large quantities, cannot be developed and developed, and cannot be popularized to national markets. The manually made pigskin shreds, cattle skin shreds, sheep skin shreds and donkey skin shreds belong to raw semi-finished dry skin shreds, are very troublesome to make into edible cooked food, and have high required technical requirements, so that citizens are reluctant to make the pork skin shreds with rich nutrition, unique flavor and delicious taste because the cooked skin shreds are worried of trouble.
Therefore, the method for manufacturing the pine pollen and pork skin hot pot product is imperative.
Disclosure of Invention
The invention aims to solve the technical problems that the existing meat skin powder product has complicated manufacturing process, needs higher professional level of processing personnel, has large cost input and low processing yield, and does not meet the processing requirements of the current food.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a method for preparing a pine pollen and pork skin chafing dish comprises the following specific steps:
s1, unfreezing raw meat skins, cleaning, and storing in a distinguishing manner, wherein the raw meat skins are selected from one of raw pig skins, raw cow skins, raw sheep skins or raw donkey skins;
s2, degreasing and removing residual wool;
s3, cooking the skins, boiling the skins with boiled water, and putting the skins in the step S1 for cooking for 10-30 min;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skin in a sunning ground;
s8, packaging the dried products, namely respectively packaging the dried or baked pine pollen skins, and refrigerating the packaged pine pollen skins in a warehouse;
s9, frying or puffing the dried pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely soaking the fried or puffed pine pollen skin in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skin soaked in the step S10 clean with clean water;
s12, stirring, namely putting the pine pollen skin washed in the step S10 into a stirrer, and selectively adding 0.2g/kg of rosemary extract and food additives into the pine pollen skin of the stirrer according to the requirement, and stirring for 10 min;
s13, packaging, namely packaging the pine pollen and pork skin stirred in the step S12 into a bag according to the net content of 100g-10000 g;
s14, storing the packaging bag containing the pine pollen skin in the step S13 in a freezer, wherein the freezing temperature is set to-18 ℃.
Compared with the prior art, the invention has the advantages that: the method has the advantages of simple and practical steps, clearness and understandability, low early cost investment, greatly reduced personnel working requirement, high processing yield, capability of respectively manufacturing four series of delicious products of pigskin, cowhide, sheepskin and donkey skin according to needs, filamentous, wide and flaky product forms, convenience in eating of finished products, wide applicability and convenience in popularization.
As an improvement, the specification of the wide strip after the notch in the step S6 is specifically as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the processing thickness of the leather sheet is 0.5mm-10mm, the processing length is 2cm-15cm, and the processing width is 2cm-15 cm.
As an improvement, in the step S10, the soaking ratio of water to pine pollen and pork skin is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
As an improvement, raw materials used by the food additive in the step S12 comprise 0.2g/kg of nisin and 0.5g/kg of D-sodium erythorbate.
As an improvement, the use method of the pine pollen and pork skin hot pot product prepared by the preparation method of the pine pollen and pork skin hot pot product comprises the following steps: opening the bag, taking out the pine pollen skin chafing dish product, thawing in clear water or warm water, pouring the thawed pine pollen skin chafing dish product into a pot, and cooking for 5 min.
Detailed Description
The invention is implemented in detail, a method for preparing a pine pollen and pork skin hot pot product, which comprises the following steps:
s1, unfreezing raw meat skins, cleaning, and storing in a distinguishing manner, wherein the raw meat skins are selected from one of raw pig skins, raw cow skins, raw sheep skins or raw donkey skins;
s2, degreasing and removing residual wool;
s3, cooking the skins, adding the skins in the step S1 and cooking for 10-30min after the skins are boiled with boiled water;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skin in a sunning ground;
s8, packaging the dried products, namely respectively packaging the dried or baked pine pollen skins, and refrigerating the packaged pine pollen skins in a warehouse;
s9, frying or puffing the dried pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely soaking the fried or puffed pine pollen skin in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skin soaked in the step S10 clean with clean water;
s12, stirring, namely putting the pine pollen skin washed in the step S10 into a stirrer, and selectively adding 0.2g/kg of rosemary extract and food additives into the pine pollen skin of the stirrer according to the requirement, and stirring for 10 min;
s13, packaging, namely filling the pine pollen and pork skin stirred in the step S12 into a bag according to the net content of 100g-10000 g;
s14, storing the packaging bag containing the pine pollen skin in the step S13 in a freezer, wherein the freezing temperature is set to-18 ℃.
The specification of the wide strip after the notch in the step S6 is specifically as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the processing thickness of the leather sheet is 0.5mm-10mm, the processing length is 2cm-15cm, and the processing width is 2cm-15 cm.
The soaking proportion of the water to the pine pollen and pork skin in the step S10 is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
The raw materials used by the food additive in the step S12 comprise 0.2g/kg of nisin and 0.5g/kg of D-sodium erythorbate.
The use method of the pine pollen and pork skin hot pot product prepared by the preparation method of the pine pollen and pork skin hot pot product comprises the following steps: opening the bag, taking out the pine pollen skin chafing dish product, thawing in clear water or warm water, pouring the thawed pine pollen skin chafing dish product into a pot, and cooking for 5 min.
The working principle of the invention is as follows: the method comprises the following steps: (1) unfreezing raw pigskin, raw cowhide, raw sheepskin and raw donkey skin, and cleaning;
(2) degreasing and removing residual hairs;
(3) boiling the skin, putting the boiled water into the raw skin to boil for 10 to 30 minutes;
(4) soaking, namely soaking the cooked pork skin in cold water for 8-10 hours;
(5) slicing the pork skin, draining the soaked pork skin, and layering the pork skin into a plurality of layers by using a machine, wherein each layer is 0.5-10 mm thick, 5-100 cm long and 5-40 cm wide;
(6) cutting into strips, shreds and slices, wherein the specifications of the pine pollen skin are as follows: cutting the layered thin pork skin into strips with the thickness of 0.5-10 mm, the length of 5-100 cm and the width of 0.5-10 cm by a machine; the specification of the skin silk: the diameter of the skin silk is 1mm-4mm, and the length is 5cm-100 cm; the specification of the skin sheet is as follows: the thickness is 0.5-10 MM, the length is 2-15 cm, and the width is 2-15 cm;
(7) drying in the sun, and drying the cut pine pollen skin in the sun or oven drying;
(8) packaging the dried products, and respectively packaging the dried or baked pine pollen skins in a distinguishing way, and storing in a warehouse for refrigeration.
(9) Frying or puffing the dried or baked pine pollen skin in the step S8 for 20-30S;
(10) soaking, namely respectively soaking the fried or puffed pine pollen skins in the step S9 in water containing dietary alkali for 6 to 8 hours;
(11) washing, namely washing the pine pollen skin soaked in the step S10 respectively with clean water
(12) Stirring, namely putting the pine pollen skin washed in the step S11 into a stirrer, and adding 0.2g/kg of rosemary extract and food additives into the stirrer to stir for 10 min;
(13) packaging, namely filling the pine pollen skin product stirred in the step S12 into a bag according to the net content of 200g-1000 g;
(14) and (4) storing the pine pollen skin product in the packaging bag in the step S13 in a freezer, wherein the freezing temperature is set to-18 ℃.
The use method of the pine pollen pork skin product prepared by the method comprises the following steps: and opening the bag, taking out the pine pollen skin product, unfreezing the pine pollen skin product in clear water or warm water, pouring the unfrozen pine pollen skin product into a pot, and cooking for 5min to obtain the pine pollen skin product.
0.2G/KG of rosemary extract, 0.2G/KG of nisin and 0.5G/kgD-sodium erythorbate of 0.5G/KG can be added or not added according to actual needs.
The method is suitable for manufacturing raw pig skin, raw cowhide, raw sheep skin and raw donkey skin series products, and because the process flow and the manufacturing method are the same, the four series products cannot be mixed together for manufacturing in production, each series product and the specification are manufactured separately, and each series product is fixed on a production line.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature, and in the description of the invention, "plurality" means two or more unless explicitly specifically defined otherwise.
In the present invention, unless otherwise specifically stated or limited, the terms "mounted," "connected," "fixed," and the like are to be construed broadly and may, for example, be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, "above" or "below" a first feature means that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact with each other via another feature therebetween. Also, the first feature being "on," "above" and "over" the second feature includes the first feature being directly on and obliquely above the second feature, or merely indicating that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature includes the first feature being directly above and obliquely above the second feature, or simply meaning that the first feature is at a lesser level than the second feature.
In the description herein, reference to the terms "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art without departing from the principle and spirit of the present invention.
Claims (5)
1. A method for preparing a pine pollen and pork skin hot pot product is characterized by comprising the following specific steps:
s1, unfreezing raw meat skins, cleaning, and storing in a distinguishing manner, wherein the raw meat skins are selected from one of raw pig skins, raw cow skins, raw sheep skins or raw donkey skins;
s2, degreasing and removing residual wool;
s3, cooking the skins, adding the skins in the step S1 and cooking for 10-30min after the skins are boiled with boiled water;
s4, soaking, namely soaking the cooked pork skin in cold water for 8-10 h;
s5, slicing the pork skin, drying the soaked pork skin, and processing and layering the pork skin into a plurality of layers, wherein the processing thickness is 0.5-10 mm per layer, the processing length is 5-100 cm per layer, and the processing width is 5-40 cm per layer;
s6, performing cutting treatment on the meat skin layered in the step S5, wherein the cut meat skin is pine pollen skin, and the pine pollen skin comprises three types of skin strips, skin silks and skin slices;
s7, airing, namely airing or drying the cut pine pollen skin in a sunning ground;
s8, packaging the dried products, namely respectively packaging the dried or baked pine pollen skins, and refrigerating the packaged pine pollen skins in a warehouse;
s9, frying or puffing the dried pine pollen skin in the step S8 for 20-30S;
s10, soaking, namely soaking the fried or puffed pine pollen skin in the step S9 in water containing dietary alkali for 6 to 8 hours;
s11, washing, namely washing the pine pollen skin soaked in the step S10 clean with clean water;
s12, stirring, namely putting the pine pollen skin washed in the step S10 into a stirrer, and selectively adding 0.2g/kg of rosemary extract and food additives into the pine pollen skin of the stirrer according to the requirement, and stirring for 10 min;
s13, packaging, namely filling the pine pollen and pork skin stirred in the step S12 into a bag according to the net content of 100g-10000 g;
s14, storing the packaging bag containing the pine pollen skin in the step S13 in a freezer, wherein the freezing temperature is set to-18 ℃.
2. The method for preparing pine pollen and pork skin chafing dish according to claim 1, wherein the method comprises the following steps: the specification of the wide strip after the notch in the step S6 is specifically as follows: (1) the leather strips are processed to be 0.5mm-10mm in thickness, 5cm-100cm in length and 0.5cm-10cm in width;
(2) the processing diameter of the skin silk is 1mm-4mm, and the processing length is 5cm-100 cm;
(3) the processing thickness of the leather sheet is 0.5mm-10mm, the processing length is 2cm-15cm, and the processing width is 2cm-15 cm.
3. The method for preparing pine pollen and pork skin chafing dish according to claim 1, wherein the method comprises the following steps: the soaking proportion of the water to the pine pollen and pork skin in the step S10 is 4000 g: 500g of pine pollen and pork skin; the ratio of water to dietary alkali is 4000g of water: 8g dietary alkali.
4. The method for preparing pine pollen and pork skin chafing dish according to claim 1, wherein the method comprises the following steps: the raw materials used by the food additive in the step S12 comprise 0.2g/kg of nisin and 0.5g/kg of D-sodium erythorbate.
5. The method for preparing pine pollen and pork skin chafing dish according to claim 1, wherein the method comprises the following steps: the use method of the pine pollen and pork skin hot pot product prepared by the preparation method of the pine pollen and pork skin hot pot product comprises the following steps: opening the bag, taking out the pine pollen skin chafing dish product, thawing in clear water or warm water, pouring the thawed pine pollen skin chafing dish product into a pot, and cooking for 5 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011070482.XA CN112155172A (en) | 2020-10-09 | 2020-10-09 | Method for making pine pollen and pork skin chafing dish |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011070482.XA CN112155172A (en) | 2020-10-09 | 2020-10-09 | Method for making pine pollen and pork skin chafing dish |
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| CN112155172A true CN112155172A (en) | 2021-01-01 |
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| CN202011070482.XA Pending CN112155172A (en) | 2020-10-09 | 2020-10-09 | Method for making pine pollen and pork skin chafing dish |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
| CN101731640A (en) * | 2008-11-06 | 2010-06-16 | 董四清 | Pig skin sponge body-building food |
| CN104187784A (en) * | 2014-09-18 | 2014-12-10 | 相阳 | Meat skin food and preparation method thereof |
-
2020
- 2020-10-09 CN CN202011070482.XA patent/CN112155172A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1156001A (en) * | 1996-12-20 | 1997-08-06 | 竹学军 | Instant pork skin food and its preparing method |
| CN101731640A (en) * | 2008-11-06 | 2010-06-16 | 董四清 | Pig skin sponge body-building food |
| CN104187784A (en) * | 2014-09-18 | 2014-12-10 | 相阳 | Meat skin food and preparation method thereof |
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