CN112841541A - Preparation method of air-dried beef - Google Patents
Preparation method of air-dried beef Download PDFInfo
- Publication number
- CN112841541A CN112841541A CN202110076577.0A CN202110076577A CN112841541A CN 112841541 A CN112841541 A CN 112841541A CN 202110076577 A CN202110076577 A CN 202110076577A CN 112841541 A CN112841541 A CN 112841541A
- Authority
- CN
- China
- Prior art keywords
- beef
- strips
- air
- pickling
- packaging
- Prior art date
- 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
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—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
Abstract
The invention discloses a preparation method of air-dried beef, which comprises the following steps: processing fresh beef, and cutting into thick strips along the direction parallel to the fiber direction of beef tissue; pickling, mixing the beef strips and pickling ingredients, stacking the beef strips in a clean and dry ceramic jar, and standing for pickling for 3-5 days; air drying, packaging, inspecting, slowing, preparing materials, steaming, packaging according to parts, and taking out a meal; the air-dried beef ensures that the beef has the mouthfeel of pickling and air drying, and simultaneously avoids the problem that the beef has hard mouthfeel and is difficult to chew.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of air-dried beef.
Background
With the rapid pace of life and the rapid development of the fast food field, fast food, ready meals and related restaurants are also rapidly developing. It is most common to process dishes uniformly in a food primary processing plant (company), package the dishes in portions, transport the dishes to restaurants, thaw, delay and heat the dishes in the restaurants, and then directly take the dishes. The mode improves the meal delivery efficiency and really realizes the ready-to-eat in the restaurant on the one hand, and is convenient for the unified management and planning of different restaurants on the other hand, thereby being convenient for the development of the fast food industry.
In the existing fast food restaurant, the beef mostly appears as dish such as potato beef, braised beef and the like, but the pickled beef is not available, and the beef becomes hard and has poor taste after being pickled.
Disclosure of Invention
The invention aims to provide a preparation method of air-dried beef, which ensures that the beef has the mouthfeel of pickling and air drying and simultaneously avoids the problem that the beef has hard mouthfeel and is difficult to chew.
The preparation method of the air-dried beef in the technical scheme of the invention comprises the following steps:
s1, fresh beef treatment: selecting beef, cutting into thick strips along the direction parallel to the fiber direction of beef tissue to obtain beef strips, then putting the beef strips into an ultrasonic cleaning machine for cleaning for not less than 2 hours by flowing water, fishing out, and draining the water on the surface of the beef strips;
s2, pickling: mixing the beef strips with the surface water drained in the S1 with pickling ingredients, fully rolling the beef strips during mixing, putting the beef bar codes into a clean and dry ceramic jar after rolling, spreading a layer of pickling ingredients on the surfaces of the uppermost beef strips for covering, and standing for pickling for 3-5 days;
s3, air drying: dispersedly hanging the cured beef strips to a ventilation position, air-drying until the surface of the beef shrinks and tightens;
s4, packaging: inspecting the air-dried beef strips before packaging, performing vacuum packaging after the beef strips are qualified, and printing the packaging date, the validity period, the packaging batch, the name of a manufacturer and the weight of each packaging bag; centralized boxing and freezing conveying;
s5, checking: firstly, opening a box for inspection, and inspecting whether the package is damaged or not, so as to ensure that all beef strips entering a primary processing plant are completely packaged and keep a vacuum packaging state; then sampling and opening a bag for inspection, sampling and inspecting the beef strips entering a primary processing factory, inspecting whether the beef strips meet the sanitary standard and the edible standard, and entering qualified products into a refrigeration house;
s6, slowing: before cooking, unpacking, thawing at low temperature and cleaning the beef strips, and then draining the surface moisture of the beef strips; when cleaning, at least two times of cleaning are needed, the first time of cleaning is carried out by adopting warm water at 50-60 ℃, and when cleaning, the surface of the beef strip needs to be rubbed and washed, so that residual pickling ingredients on the surface of the beef strip are thoroughly removed, and the second time of cleaning is carried out by adopting pure water;
s7, preparing materials: slicing the beef strips with drained water along the length direction of the beef strips, wherein the thickness of the slices is 2-2.5 cm, removing fascia in the beef strips during slicing, and ensuring that at least two side surfaces of each beef slice are air-dried surfaces;
s8, steaming: adding seasoning ingredients into the prepared beef slices, fully rolling and stirring uniformly, then placing the beef slices in a steam box for steaming until the beef slices are nine times cooked, and taking the beef slices out of the pot; preparing an ingredient dish, fully mixing the ingredient dish with seasoning ingredients, placing the mixture in a steam box, steaming the mixture independently until the mixture is nine times cooked, and taking the mixture out of a pot;
s9, packaging in parts: mixing the steamed beef slices and the auxiliary vegetables, packaging according to portions, printing the packaging time and the valid period on the packaging, and finally refrigerating and conveying the beef slices and the auxiliary vegetables to each restaurant;
s10, meal delivery: unpacking, dishing up and placing the beef before serving, steaming the beef in a steam box until the beef is completely cooked, reserving a sample, and finally serving.
Preferably, the cross section of the beef strip is 10-12 mm in length and width.
Preferably, the pickling ingredients comprise 100-150 parts of crude salt, 2-8 parts of pepper, 2-8 parts of aniseed, 2-10 parts of bay leaves, 2-10 parts of cinnamon and 2-10 parts of thirteen spices; before the pickling ingredients are mixed with the beef strips, the pickling ingredients need to be fried to be cooked.
Preferably, before the beef strips are dried in the air, at least two beef strips need to be selected and cut from the middle position, whether the center of the cut surface is pickled and discolored or not is observed, the beef strips are pink, if the beef strips are pink, the air drying step is carried out, and if the beef strips are not pink, the beef strips are continuously pickled until the beef strips are discolored.
Preferably, in the slowing step, after the second cleaning, the beef strips are placed in a high-voltage electrostatic water treatment device for electrostatic treatment, so that the moisture content in the beef strips is maintained.
Preferably, the length and width of the beef slices are 4-6 mm during stock preparation.
Preferably, the seasoning ingredients comprise shredded ginger, shredded scallion, light soy sauce, cooking wine, black pepper and thirteen spices, and the seasoning dishes comprise shredded onion and shredded bean curd sheets.
The preparation method of the air-dried beef in the technical scheme of the invention has the beneficial effects that: the method changes the mode that in the prior art, beef is mostly eaten directly with fresh meat, improves a pickled beef, ensures that the beef has the mouth feel of pickling and air drying on the one hand, and simultaneously avoids the problem that the beef is hard in mouth feel and difficult to chew.
Drawings
FIG. 1 is a schematic diagram of the cutting of beef strips in a method for preparing air-dried beef according to the technical scheme of the invention;
FIG. 2 is a schematic diagram of the cutting of sliced beef in the preparation method of air-dried beef according to the technical scheme of the invention;
FIG. 3 is a flow chart of a preparation method of air-dried beef according to the technical scheme of the invention.
Detailed Description
In order to facilitate the understanding of the technical solutions of the present invention for those skilled in the art, the technical solutions of the present invention will be further described with reference to the drawings attached to the specification.
The preparation method of the air-dried beef in the technical scheme of the invention is shown in figure 3 and comprises the following steps:
step one, fresh beef treatment: selecting beef, cutting into thick strips along the direction parallel to the fiber direction of beef tissue to obtain beef strips, then placing the beef strips into an ultrasonic cleaning machine for cleaning for not less than 2 hours by flowing water, taking out, and draining the water on the surface of the beef strips. Referring to FIG. 1, designated 10 is a whole piece of beef, the direction of tissue fibers is designated 20, the thick strips are cut parallel to the direction of the tissue fibers of the beef, the cutting direction is designated 30, the resulting beef strips are designated 40, and the cross-sectional length and width of the beef strips 10 is 10-12 mm. According to the beef strip 40 which is cut into thick strips along the direction parallel to the fibrous direction of the beef tissue, the beef strip should not shrink and deform in the salting and air drying process to cause the beef to be excessively compact, and the beef strip deforms less in the direction perpendicular to the fibrous tissue, so that the cross section size of the beef strip 40 and the size of the beef slices during subsequent slicing can be easily controlled. The beef strips deform consistently in the direction parallel to the fibrous tissue, which ensures that the shape of the beef strips 40 is relatively controllable.
Step two, pickling: the beef strips 40 from the first step, which have been drained of surface moisture, are mixed with the curing ingredients and, during mixing, the beef strips 40 are thoroughly rolled. After the kneading is finished, stacking the beef strips 40 into a clean and dry ceramic jar, spreading a layer of pickling ingredients on the surface of the uppermost layer of beef strips for covering, and standing for pickling for 3-5 days. The pickling ingredients comprise 100-150 parts of crude salt, 2-8 parts of pepper, 2-8 parts of aniseed, 2-10 parts of bay leaves, 2-10 parts of cassia bark and 2-10 parts of thirteen-spices. Before the pickling ingredients are mixed with the beef strips, the pickling ingredients need to be fried to be cooked. The ingredients of will pickling at first stir-fry, increased the temperature of the ingredients of pickling on the one hand, the higher ingredients of pickling of the temperature of being convenient for mixes can be fine attached to the beef strip with the beef strip on the one hand, and simultaneously, salt can be dissolved and permeate to the beef strip in under the action of moisture in the beef strip for pickle, shorten the time of pickling. Shorten the time of pickling, avoid long-time pickling to lead to on the beef surface salt content too high on the one hand, the difference of salt content is too big inside and outside the beef strip, on the other hand avoids beef strip surface too hard, influences the taste.
Step three, air drying: and hanging the cured beef strips to a ventilation position in a dispersing way, and air-drying until the surface of the beef shrinks and is tightened. Before beef strips are air-dried, at least two beef strips need to be selected and cut off by the intermediate position, whether the center of the cut surface of the beef strips is pickled and discolored or not is observed, the beef strips are pink, if the beef strips are pink, the air-drying step is carried out, and if the beef strips are not pink, the beef strips are continuously pickled until discoloring. The air drying has the functions of air drying the moisture in the beef strips on one hand and realizing the compact mouthfeel of the beef strips on the other hand.
Fourthly, packaging: inspecting the air-dried beef strips before packaging, performing vacuum packaging after the beef strips are qualified, and printing the packaging date, the validity period, the packaging batch, the name of a manufacturer and the weight of each packaging bag; centralized boxing and freezing transportation.
The four steps are all completed in a beef processing factory, the pickling with unified labeling is realized, and the fifth step to the ninth step are all performed in a food primary processing factory, so that the beef is primarily cooked in a unified and standard mode.
Fifthly, checking: firstly, opening a box for inspection, and inspecting whether the package is damaged or not, so as to ensure that all beef strips entering a primary processing plant are completely packaged and keep a vacuum packaging state; then sampling and opening the bag for inspection, sampling and inspecting the beef strips entering the primary processing factory, inspecting whether the beef strips meet the sanitary standard and the edible standard, and enabling qualified products to enter a refrigeration house.
Sixthly, slowing: before cooking, the beef strips are unpacked, thawed at low temperature, washed, and then drained. When cleaning, at least two times of cleaning are needed, warm water with the temperature of 50-60 ℃ is used for cleaning for the first time, and the surface of the beef strip needs to be rubbed and washed during cleaning, so that residual pickling ingredients on the surface of the beef strip are thoroughly removed, and pure water is used for cleaning for the second time. After the second cleaning, the beef strips are placed in a high-voltage electrostatic water treater for electrostatic treatment, so that the moisture content in the beef strips is kept. The principle of the high-voltage electrostatic water treatment device is as follows: according to the characteristic that water molecules have polarity, the water molecules are arranged in a disordered manner in a natural state, but the water molecules are regularly arranged in a high-voltage electrostatic field, so that anions and cations in the water body can be surrounded to prevent the anions and the cations from being gathered, the dipole moment of the water molecules is increased, the hydration capability with salt molecules is enhanced, and the water content in the beef strips is kept. The high-voltage electrostatic water treatment device is a mature product in the prior art and is originally mainly applied to the fields of water treatment and water softening.
Step seven, preparing materials: and (3) slicing the beef strips with the drained water along the length direction, wherein the thickness of the sliced beef strips is 2-2.5 cm, and the length and the width of each sliced beef strip are 4-6 mm. Removing fascia in the beef strips during slicing, and ensuring that at least two side surfaces of each beef slice are air-dried surfaces. As shown in fig. 2, the beef slices are marked 401, the air-dried noodles are marked 403, and the beef strips 40 are marked 402 to be cut into beef slices, namely, the beef strips 40 are cut twice according to the direction 402 and then cut according to the direction marked 50, so that each beef slice has the air-dried noodles with two side surfaces. If more than 2 specific air-dried surfaces of the beef slices need to be ensured, the cross section of the beef strip 40 is only required to be reduced, and then the cutting times in the 402 direction are reduced. The length and width of each beef slice are 4-6 mm, the size of each beef slice is controlled by the cutting of beef strips, and the shrinkage of the beef caused by pickling and air drying is increased on the basis of the size of the beef slices.
Step eight, steaming: adding seasoning ingredients into the prepared beef slices, fully rolling and stirring uniformly, then placing the beef slices in a steam box for steaming until the beef slices are nine times cooked, and taking the beef slices out of the pot; preparing the seasoning vegetable, fully mixing the seasoning vegetable and the seasoning vegetable, placing the mixture in a steam box, steaming the mixture independently until the mixture is nine times cooked, and taking the mixture out of a pot. The seasoning ingredients comprise shredded ginger, shredded scallion, light soy sauce, cooking wine, black pepper and thirteen spices, and the seasoning dishes comprise shredded onion and shredded bean curd sheets. The onion shreds and the shredded bean curd have the advantages that the oil in the beef is absorbed through the onion shreds and the shredded bean curd, the greasy feeling is reduced, and meanwhile, the mouthfeel of the onion shreds and the shredded bean curd is improved.
Ninth, packaging according to parts: mixing the steamed beef slices and the auxiliary vegetables, packaging according to portions, printing the packaging time and the effective period on the packaging, and finally refrigerating and conveying the beef slices and the auxiliary vegetables to each restaurant. The time from wrapping to eating by the primary processing plant is not more than 36 hours, and the product is refrigerated and stored at the temperature of 1-5 ℃.
Step ten, taking the meal: this step is done at the restaurant. Unpacking, dishing up and placing the beef before serving, steaming the beef in a steam box until the beef is completely cooked, reserving a sample, and finally serving.
Technical solution of the invention is described above with reference to the accompanying drawings, it is obvious that the specific implementation of the invention is not limited by the above-mentioned manner, and it is within the scope of the invention to adopt various insubstantial modifications of the inventive method concept and technical solution, or to apply the inventive concept and technical solution to other occasions without modification.
Claims (7)
1. The preparation method of the air-dried beef is characterized by comprising the following steps:
s1, fresh beef treatment: selecting beef, cutting into thick strips along the direction parallel to the fiber direction of beef tissue to obtain beef strips, then putting the beef strips into an ultrasonic cleaning machine for cleaning for not less than 2 hours by flowing water, fishing out, and draining the water on the surface of the beef strips;
s2, pickling: mixing the beef strips with the surface water drained in the S1 with pickling ingredients, fully rolling the beef strips during mixing, putting the beef bar codes into a clean and dry ceramic jar after rolling, spreading a layer of pickling ingredients on the surfaces of the uppermost beef strips for covering, and standing for pickling for 3-5 days;
s3, air drying: dispersedly hanging the cured beef strips to a ventilation position, air-drying until the surface of the beef shrinks and tightens;
s4, packaging: inspecting the air-dried beef strips before packaging, performing vacuum packaging after the beef strips are qualified, and printing the packaging date, the validity period, the packaging batch, the name of a manufacturer and the weight of each packaging bag; centralized boxing and freezing conveying;
s5, checking: firstly, opening a box for inspection, and inspecting whether the package is damaged or not, so as to ensure that all beef strips entering a primary processing plant are completely packaged and keep a vacuum packaging state; then sampling and opening a bag for inspection, sampling and inspecting the beef strips entering a primary processing factory, inspecting whether the beef strips meet the sanitary standard and the edible standard, and entering qualified products into a refrigeration house;
s6, slowing: before cooking, unpacking, thawing at low temperature and cleaning the beef strips, and then draining the surface moisture of the beef strips; when cleaning, at least two times of cleaning are needed, the first time of cleaning is carried out by adopting warm water at 50-60 ℃, and when cleaning, the surface of the beef strip needs to be rubbed and washed, so that residual pickling ingredients on the surface of the beef strip are thoroughly removed, and the second time of cleaning is carried out by adopting pure water;
s7, preparing materials: slicing the beef strips with drained water along the length direction of the beef strips, wherein the thickness of the slices is 2-2.5 cm, removing fascia in the beef strips during slicing, and ensuring that at least two side surfaces of each beef slice are air-dried surfaces;
s8, steaming: adding seasoning ingredients into the prepared beef slices, fully rolling and stirring uniformly, then placing the beef slices in a steam box for steaming until the beef slices are nine times cooked, and taking the beef slices out of the pot; preparing an ingredient dish, fully mixing the ingredient dish with seasoning ingredients, placing the mixture in a steam box, steaming the mixture independently until the mixture is nine times cooked, and taking the mixture out of a pot;
s9, packaging in parts: mixing the steamed beef slices and the auxiliary vegetables, packaging according to portions, printing the packaging time and the valid period on the packaging, and finally refrigerating and conveying the beef slices and the auxiliary vegetables to each restaurant;
s10, meal delivery: unpacking, dishing up and placing the beef before serving, steaming the beef in a steam box until the beef is completely cooked, reserving a sample, and finally serving.
2. A method of preparing air-dried beef according to claim 1, wherein the cross-sectional length and width of the beef strips is 10-12 mm.
3. The preparation method of air-dried beef according to claim 1, wherein the pickling ingredients comprise 100-150 parts of crude salt, 2-8 parts of pepper, 2-8 parts of aniseed, 2-10 parts of bay leaves, 2-10 parts of cinnamon and 2-10 parts of thirteen spices; before the pickling ingredients are mixed with the beef strips, the pickling ingredients need to be fried to be cooked.
4. A method for preparing air-dried beef according to claim 1, wherein before the beef strips are air-dried, at least two beef strips are selected and cut from the middle position, whether the center of the cut surface is pickled and discolored and is pink is observed, if so, the air-drying step is carried out, and if not, the pickling is continued until the color is changed.
5. The method of preparing air-dried beef according to claim 1, wherein in the tempering step, after the second washing, the beef strips are subjected to electrostatic treatment in a high-voltage electrostatic water treatment device to maintain the moisture content in the beef strips.
6. A method of preparing air-dried beef as claimed in claim 1, wherein the beef slices have a length of 4-6 mm.
7. The method for preparing air-dried beef according to claim 1, wherein the seasoning ingredients comprise shredded ginger, shredded scallion, light soy sauce, cooking wine, black pepper and thirteen spices, and the seasoning vegetables comprise shredded onion and shredded bean curd sheets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110076577.0A CN112841541A (en) | 2021-01-20 | 2021-01-20 | Preparation method of air-dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110076577.0A CN112841541A (en) | 2021-01-20 | 2021-01-20 | Preparation method of air-dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112841541A true CN112841541A (en) | 2021-05-28 |
Family
ID=76007768
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110076577.0A Pending CN112841541A (en) | 2021-01-20 | 2021-01-20 | Preparation method of air-dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112841541A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462046A (en) * | 2013-08-07 | 2013-12-25 | 甘肃农业大学 | Yak knuckle pre-product production method |
| CN203890105U (en) * | 2014-04-18 | 2014-10-22 | 苏州如盛化纤有限公司 | High voltage static water treatment device |
| CN107114711A (en) * | 2017-03-13 | 2017-09-01 | 舟山昌国食品有限公司 | A kind of air-dried hairtail conditioning food and process technology |
| CN107232511A (en) * | 2017-06-06 | 2017-10-10 | 木垒县加斯勒食品有限公司 | A kind of preparation method of jerked beef |
| CN107692053A (en) * | 2017-09-30 | 2018-02-16 | 贵州金凤徕食品有限公司 | A kind of local flavor beef and its processing method |
| CN108991408A (en) * | 2018-06-25 | 2018-12-14 | 北京月盛斋清真食品有限公司 | A kind of production method of prefabricated sliding Niu meter Long piece |
| CN110692934A (en) * | 2019-11-02 | 2020-01-17 | 南京年吉冷冻食品有限公司 | Processing method of quick-frozen prefabricated meat product |
| CN110800931A (en) * | 2019-12-09 | 2020-02-18 | 开封大用实业有限责任公司 | Processing and fresh-keeping method of prefabricated prepared meat product |
-
2021
- 2021-01-20 CN CN202110076577.0A patent/CN112841541A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103462046A (en) * | 2013-08-07 | 2013-12-25 | 甘肃农业大学 | Yak knuckle pre-product production method |
| CN203890105U (en) * | 2014-04-18 | 2014-10-22 | 苏州如盛化纤有限公司 | High voltage static water treatment device |
| CN107114711A (en) * | 2017-03-13 | 2017-09-01 | 舟山昌国食品有限公司 | A kind of air-dried hairtail conditioning food and process technology |
| CN107232511A (en) * | 2017-06-06 | 2017-10-10 | 木垒县加斯勒食品有限公司 | A kind of preparation method of jerked beef |
| CN107692053A (en) * | 2017-09-30 | 2018-02-16 | 贵州金凤徕食品有限公司 | A kind of local flavor beef and its processing method |
| CN108991408A (en) * | 2018-06-25 | 2018-12-14 | 北京月盛斋清真食品有限公司 | A kind of production method of prefabricated sliding Niu meter Long piece |
| CN110692934A (en) * | 2019-11-02 | 2020-01-17 | 南京年吉冷冻食品有限公司 | Processing method of quick-frozen prefabricated meat product |
| CN110800931A (en) * | 2019-12-09 | 2020-02-18 | 开封大用实业有限责任公司 | Processing and fresh-keeping method of prefabricated prepared meat product |
Non-Patent Citations (1)
| Title |
|---|
| 冯月荣;樊军浩;陈松;: "调理食品现状及发展趋势探讨" * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101214510B1 (en) | Method for production of Cirsium setidens namul block | |
| WO2009079936A1 (en) | A fish noodle and method for preparing it | |
| CH713364A2 (en) | Method of improving the quality of a pre-cooked meal package with normal temperature meals after reheating. | |
| RU2169499C1 (en) | Method for production of ready-to-use soybean-based extended-storage first- course dishes | |
| NZ573845A (en) | Preserved slices of vegetables and fruits and processing methods | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| KR100375355B1 (en) | Process for producing quick-boiling pastas and noodles | |
| KR20180063632A (en) | Method of manufacturing boiled pork and boiled pork manufactured by thereof | |
| CN103932058A (en) | Processing method of turning uncooked zongzi into fresh zongzi by means of cryopreservation | |
| JP2899514B2 (en) | Manufacturing method of frozen onion | |
| CN112841541A (en) | Preparation method of air-dried beef | |
| US4882191A (en) | Method of making long-term preservation cooked pasta products ready for consumption | |
| CN103393087A (en) | Method for preparing beef tomato sauce | |
| CN103005517B (en) | Preparation method for coconut milk tilapia food | |
| JP4478593B2 (en) | Processed food for microwave cooking containing mushrooms | |
| KR101324505B1 (en) | Deer beef jerky and method for manufacture method | |
| CN107518326A (en) | A kind of frozen processing method of golden pompano piece | |
| CN106509701A (en) | Making method of flavored schizothorax prenanti blocks | |
| KR101347332B1 (en) | Deodeok mulkimchi and method for making it | |
| CN109874997A (en) | A kind of instant mushroom sauce crab food and preparation method thereof | |
| KR20200023021A (en) | Precooked food materials for soup cooking and method of preparing the same | |
| KR102484552B1 (en) | How to make dried squid protein jerky | |
| JP4071685B2 (en) | Kouya tofu reverse cooking method and semi-cooked products | |
| JP2903330B2 (en) | Scallop making method | |
| JP3195268B2 (en) | Processing of fiber vegetable ingredients |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |