CN112293676A - Processing method of pure natural beef jerky - Google Patents
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- CN112293676A CN112293676A CN202011326356.6A CN202011326356A CN112293676A CN 112293676 A CN112293676 A CN 112293676A CN 202011326356 A CN202011326356 A CN 202011326356A CN 112293676 A CN112293676 A CN 112293676A
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- 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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention provides a processing method of pure natural beef jerky, which comprises the following steps: (1) selecting and processing beef raw material sources; (2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks; (3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink; (4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks; (5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks. The fresh beef of the invention belongs to Yunba yellow cattle bred in a pure natural pasture, and the feed is fed with herbaceous plants with the content of 80 percent, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor.
Description
Technical Field
The invention relates to the technical field of beef jerky processing, in particular to a processing method of pure natural beef jerky.
Background
The beef jerky is generally jerky cured by yellow beef and other seasonings, the beef is the second largest meat food of Chinese, which is second to pork, the beef has high protein content and low fat content, is delicious in taste, is favored by people and enjoys the name of 'meat jiaozi', the beef is detected to contain rich sarcosine, vitamin B6, vitamin B12, alanine, carnitine, protein, linoleic acid, zinc, magnesium, potassium, iron, calcium and other nutritional ingredients, wherein, the sarcosine content is higher than that of any other meat food, which is particularly effective for increasing muscle and enhancing strength, VB6 can enhance human immunity, promote human protein metabolism and synthesis, has high carnitine content, can be used for supporting fat metabolism to generate branched chain amino acids, the beef is rich in protein, and the amino acid composition of the beef jerky is closer to the human demand compared with the pork, the beef not only keeps the chewing-resistant flavor of the beef, but also can not be deteriorated after long-term storage, has low fat content and is rich in linoleic acid, thereby being a very ideal antioxidant for human bodies, the beef has sweet taste and mild property, can enter spleen and invigorate stomach, and the traditional Chinese medicine considers that the beef has the effects of strengthening middle-jiao and replenishing qi, nourishing spleen and stomach, strengthening muscles and bones, eliminating phlegm and calming endogenous wind, quenching thirst and stopping salivation, and is particularly suitable for patients with stable middle-jiao qi, short breath and weak constitution, yellow face and blurred vision, soreness of muscles and bones and the.
The large temple county in bamboo mountain county in Hubei province is a Qinba mountain land, belongs to subtropical humid monsoon climate, the south is adjacent to a Shenlongshan, the east is connected with Wudangshan, the average annual temperature is 10.2-15.6 ℃, the landform is alternated by ditch beams, the mountain is connected with the mountain, a terrace is connected with a sloping field, the average slope is about 25 ℃, the lowest elevation is 500 m, the highest elevation is 1000 m, the average frost-free period is about 270 days, and the superior geographical environment provides an ecological pasture environment with a natural epidemic prevention barrier for livestock breeding, along with the gradual deepening of the national returning and farming policy, the species are diversified and the plants grow luxuriantly, the Chinese herbal medicine resources are rich, the mountain spring water is rich in various mineral substances, the negative oxygen ion content in the air is sufficient, so that the bred Yunba yellow cattle have fresh, tender and green health meat, the geographical advantages are utilized, the natural and green yellow cattle ecological breeding is developed, and the yellow cattle can be deeply processed by the Yunba company, in order to make the best use of the materials, a processing method of the pure natural beef jerky is provided.
Disclosure of Invention
The invention aims to solve the problems in the background art and provides a processing method of pure natural beef jerky.
The invention adopts the following technical scheme:
a processing method of pure natural beef jerky comprises the following steps:
(1) selecting and processing beef raw material sources;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
(6) rolling and kneading the cut blocks after baking and microwave drying;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) and (4) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky.
In the processing method of the pure natural beef jerky, Yunba yellow cattle bred in a pure natural pasture is selected as a raw material in the step (1), and the Yunba yellow cattle is slaughtered, split into carcasses, removed of impurities, muscle and bone, and selected to retain meat.
In the processing method of the pure natural beef jerky, the step (2) adopts a saline injection machine to inject the saline into the beef blocks.
In the processing method of the pure natural beef jerky, the cut pieces are put into the primarily boiled soup for re-boiling in the step (4) until the cut pieces are pink as a whole.
In the processing method of the pure natural beef jerky, the hot wind with the temperature of 65 ℃ is used for dehydration for 2 hours in the early stage of drying in the step (5).
In the processing method of the pure natural beef jerky, the block is tumbled for 12 hours by adopting a tumbler in the step (6).
In the processing method of the pure natural beef jerky, the blocks in the step (8) are cut and put into boiled aniseed water at 4 ℃ for still pickling for 20 hours.
In the processing method of the pure natural beef jerky, the water content of the beef jerky prepared in the step (10) is 16-20%, and the beef jerky is packaged by a vacuum packaging machine.
The invention has the following beneficial effects:
1. the fresh beef belongs to Yunba yellow cattle bred in a pure natural pasture, and the forage contains 80 percent of herbaceous plants, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor;
2. the vacuum oven used in the later period of drying has the characteristics of high drying speed, no pollution and the like, the quality, the yield and the production index are thoroughly improved, the efficiency is effectively improved, and the resources are saved;
3. the processing method of the beef jerky is simple and feasible, the equipment configuration is simple, the technology is easy to master, the operability is strong, the raw materials are saved, the yield is high, and the market competition potential is realized.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments.
Example one
A processing method of pure natural beef jerky comprises the following steps:
(1) selecting and processing beef raw material sources;
selecting Yunba yellow cattle bred in a pure natural pasture as a raw material, slaughtering, carcass splitting, removing internal impurities, tendons and bones, and selecting and reserving clean meat, wherein the fresh beef belongs to the Yunba yellow cattle bred in the pure natural pasture, and the feed contains 80% of herbaceous plants, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
the step (2) adopts a brine injection machine to inject brine into the beef blocks, and the beef blocks are mechanically processed, so that the operation is convenient and fast, and the processing speed is high;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
step (4) re-boiling the cut blocks in the initially boiled soup and boiling until the cut blocks are pink;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
dehydrating for 2 hours by using hot air with the temperature of 65 ℃ in the early stage of drying in the step (5);
(6) rolling and kneading the cut blocks after baking and microwave drying;
step (6), rolling and kneading the cut blocks for 12h by using a rolling and kneading machine, and mechanically processing to improve the taste of the cut blocks;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
the blocks are cut into pieces and put into boiled large material water at 4 ℃ for static pickling for 20 hours;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky;
and (4) packaging the beef jerky prepared in the step (10) by using a vacuum packaging machine, wherein the water content of the beef jerky is 16%.
Example two
A processing method of pure natural beef jerky comprises the following steps:
(1) selecting and processing beef raw material sources;
selecting Yunba yellow cattle bred in a pure natural pasture as a raw material, slaughtering, carcass splitting, removing internal impurities, tendons and bones, and selecting and reserving clean meat, wherein the fresh beef belongs to the Yunba yellow cattle bred in the pure natural pasture, and the feed contains 80% of herbaceous plants, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
the step (2) adopts a brine injection machine to inject brine into the beef blocks, and the beef blocks are mechanically processed, so that the operation is convenient and fast, and the processing speed is high;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
step (4) re-boiling the cut blocks in the initially boiled soup and boiling until the cut blocks are pink;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
dehydrating for 2 hours by using hot air with the temperature of 65 ℃ in the early stage of drying in the step (5);
(6) rolling and kneading the cut blocks after baking and microwave drying;
step (6), rolling and kneading the cut blocks for 12h by using a rolling and kneading machine, and mechanically processing to improve the taste of the cut blocks;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
the blocks are cut into pieces and put into boiled large material water at 4 ℃ for static pickling for 20 hours;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky;
and (4) packaging the beef jerky prepared in the step (10) by using a vacuum packaging machine, wherein the water content of the beef jerky is 18%.
EXAMPLE III
A processing method of pure natural beef jerky comprises the following steps:
(1) selecting and processing beef raw material sources;
selecting Yunba yellow cattle bred in a pure natural pasture as a raw material, slaughtering, carcass splitting, removing internal impurities, tendons and bones, and selecting and reserving clean meat, wherein the fresh beef belongs to the Yunba yellow cattle bred in the pure natural pasture, and the feed contains 80% of herbaceous plants, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
the step (2) adopts a brine injection machine to inject brine into the beef blocks, and the beef blocks are mechanically processed, so that the operation is convenient and fast, and the processing speed is high;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
step (4) re-boiling the cut blocks in the initially boiled soup and boiling until the cut blocks are pink;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
dehydrating for 2 hours by using hot air with the temperature of 65 ℃ in the early stage of drying in the step (5);
(6) rolling and kneading the cut blocks after baking and microwave drying;
step (6), rolling and kneading the cut blocks for 12h by using a rolling and kneading machine, and mechanically processing to improve the taste of the cut blocks;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
the blocks are cut into pieces and put into boiled large material water at 4 ℃ for static pickling for 20 hours;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky;
and (4) packaging the beef jerky prepared in the step (10) by using a vacuum packaging machine, wherein the water content of the beef jerky is 19%.
Example four
A processing method of pure natural beef jerky comprises the following steps:
(1) selecting and processing beef raw material sources;
selecting Yunba yellow cattle bred in a pure natural pasture as a raw material, slaughtering, carcass splitting, removing internal impurities, tendons and bones, and selecting and reserving clean meat, wherein the fresh beef belongs to the Yunba yellow cattle bred in the pure natural pasture, and the feed contains 80% of herbaceous plants, so that the beef is fresh, tender and delicious, and the processed beef jerky has a unique flavor;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
the step (2) adopts a brine injection machine to inject brine into the beef blocks, and the beef blocks are mechanically processed, so that the operation is convenient and fast, and the processing speed is high;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
step (4) re-boiling the cut blocks in the initially boiled soup and boiling until the cut blocks are pink;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
dehydrating for 2 hours by using hot air with the temperature of 65 ℃ in the early stage of drying in the step (5);
(6) rolling and kneading the cut blocks after baking and microwave drying;
step (6), rolling and kneading the cut blocks for 12h by using a rolling and kneading machine, and mechanically processing to improve the taste of the cut blocks;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
the blocks are cut into pieces and put into boiled large material water at 4 ℃ for static pickling for 20 hours;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky;
and (4) packaging the beef jerky prepared in the step (10) by using a vacuum packaging machine, wherein the water content of the beef jerky is 20%.
The beef jerky produced and processed by the method has unique taste, and fresh, tender and delicious meat.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (8)
1. A processing method of pure natural beef jerky is characterized by comprising the following steps:
(1) selecting and processing beef raw material sources;
(2) trimming the leg meat of fresh or frozen beef, cutting into blocks, and injecting saline water into the beef blocks;
(3) primary boiling: boiling the drained beef blocks in boiling water, adding 1.5% of refined salt and a small amount of ginger into the soup, keeping the water temperature above 90 ℃, removing floating foam in the soup at any time, and finishing the primary boiling when the interior of the beef blocks is pink;
(4) fishing out the beef blocks after the initial boiling, cooling, cutting the cooled beef blocks into blocks, and then re-boiling the blocks;
(5) fishing out the re-boiled cut blocks for preliminary dehydration, and baking and microwave drying the dehydrated cut blocks;
(6) rolling and kneading the cut blocks after baking and microwave drying;
(7) boiling the coarse material water: adding 20g of tsaoko amomum fruits, 12g of allspice, 6g of cinnamon, 5g of angelica, 12g of fennel, 8g of clove, 10g of lemongrass, 350g of lespedeza cuneata, 3g of star anise, 50g of pepper and 15g of angelica dahurica tablets into 10kg of water, and decocting for 1 h;
(8) putting the rolled and kneaded cut blocks into boiled large stock water for static pickling;
(9) the statically pickled blocks are put into a rod for baking, steamed, re-baked, cooled and cut into strips;
(10) and (4) putting the cut strips into a vacuum oven for drying, and carrying out vacuum packaging on the dried beef jerky.
2. The processing method of the pure natural dried beef according to claim 1, wherein the Yunba yellow cattle bred in the pure natural farm is selected as the raw material in the step (1), and the raw material is slaughtered, split into carcasses, removed of impurities, tendons and bones, and selected and retained for meat.
3. The processing method of pure natural beef jerky according to claim 1, wherein the step (2) comprises injecting the beef blocks with brine by using a brine injection machine.
4. The processing method of pure natural dried beef according to claim 1, wherein the step (4) is to re-cook the cut pieces in the primary cooking water until the cut pieces are pink as a whole.
5. The processing method of pure natural dried beef according to claim 1, wherein the step (5) of dehydration with hot air at 65 ℃ for 2h is performed at the early stage of drying.
6. The processing method of the pure natural beef jerky as claimed in claim 1, wherein the step (6) of tumbling the slices for 12h by using a tumbler.
7. The processing method of pure natural dried beef according to claim 1, wherein the blocks obtained in step (8) are put into boiled aniseed water at 4 ℃ for still pickling for 20 h.
8. The processing method of the purely natural dried beef according to claim 1, characterized in that the dried beef obtained in the step (10) has the water content of 16-20% and is packaged by a vacuum packaging machine.
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| CN202011326356.6A CN112293676A (en) | 2020-11-24 | 2020-11-24 | Processing method of pure natural beef jerky |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294248A (en) * | 2018-01-18 | 2018-07-20 | 孟敏 | A kind of beef processing technology |
| CN108354137A (en) * | 2018-03-01 | 2018-08-03 | 蒙城宏健食品有限公司 | A kind of processing technology of dried beef formula and dried beef |
-
2020
- 2020-11-24 CN CN202011326356.6A patent/CN112293676A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294248A (en) * | 2018-01-18 | 2018-07-20 | 孟敏 | A kind of beef processing technology |
| CN108354137A (en) * | 2018-03-01 | 2018-08-03 | 蒙城宏健食品有限公司 | A kind of processing technology of dried beef formula and dried beef |
Non-Patent Citations (1)
| Title |
|---|
| 刘建学等: "《食品保藏原理》", 31 December 2006, 东南大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114209017A (en) * | 2021-12-25 | 2022-03-22 | 浙江麦尚食品有限公司 | Production method of dried beef |
| CN114209017B (en) * | 2021-12-25 | 2024-03-19 | 浙江麦尚食品有限公司 | Beef jerky production method |
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Application publication date: 20210202 |