CN113197284A - Canned yellow rice wine meat and preparation method thereof - Google Patents
Canned yellow rice wine meat and preparation method thereof Download PDFInfo
- Publication number
- CN113197284A CN113197284A CN202110553340.7A CN202110553340A CN113197284A CN 113197284 A CN113197284 A CN 113197284A CN 202110553340 A CN202110553340 A CN 202110553340A CN 113197284 A CN113197284 A CN 113197284A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 63
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 26
- 235000014101 wine Nutrition 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000291564 Allium cepa Species 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000011435 rock Substances 0.000 claims abstract description 7
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 241000287828 Gallus gallus Species 0.000 claims description 19
- 241001127714 Amomum Species 0.000 claims description 10
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 9
- 240000007232 Illicium verum Species 0.000 claims description 8
- 235000008227 Illicium verum Nutrition 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 235000013324 preserved food Nutrition 0.000 abstract description 5
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 241000722363 Piper Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 241000272525 Anas platyrhynchos Species 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 239000004278 EU approved seasoning Substances 0.000 description 3
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 210000000481 breast Anatomy 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000012795 verification 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
- A23L13/10—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a yellow rice wine meat can and a preparation method thereof, wherein the yellow rice wine meat can comprises the following raw materials in parts by weight: 80-120 parts of meat, 0-2 parts of rock sugar, 1-5 parts of light soy sauce, 1-5 parts of soy sauce, 0-2 parts of monosodium glutamate, 6-8 parts of fennel, 2-3 parts of salt, 70-90 parts of cinnamon, 20-40 parts of tsaoko amomum tsao-ko, 15-30 parts of anise, 15-30 parts of pepper, 2-5 parts of shallot, 1-3 parts of ginger, 0-3 parts of garlic, 300-500 parts of yellow wine and 300-500 parts of water, so that the canned food with good taste, nutrition and color is provided, and the adaptability of consumers to canned food with meat quality is improved.
Description
Technical Field
The invention relates to the technical field of meat product processing, in particular to a yellow rice wine meat can and a preparation method thereof.
Background
Along with the improvement of the living standard of residents, traveling and tourism are continuously increased, food consumption concepts and modes are silently changed, and a plurality of families try to release the food from a kitchen, so that the oil smoke pollution is reduced, and the housework is lightened. The canned food is suitable for the daily needs of people due to the characteristics of convenience, sanitation and easy storage, and is increasingly popular with people. The types of instant meat food in the market are few, and basically fresh meat is taken as the main raw meat, however, with the improvement of living standard of people, the single meat food in the market can not meet living requirements of people, and the nutrition of the instant meat food in the market is single, and the auxiliary effect of the instant meat food is not reflected. The canned food is prepared by processing, blending, canning, sealing, sterilizing, cooling or aseptically packaging raw materials meeting the commercial aseptic requirement, and can be preserved at normal temperature for a long time.
Chinese patent with application number CN201210326889.3 discloses a canned fermented glutinous rice duck and a production method thereof, wherein duck breast meat is selected and pre-cooked firstly: cooking with flavoring agent and water; coloring and frying; preparing fermented glutinous rice soup base; the fried duck breast meat and the fermented glutinous rice soup base are filled into cans according to a proportion, and the cans are sealed in vacuum, sterilized, insulated and boxed. The pickled duck is dehydrated by the frying process, the taste of the meat is fine, but the color of the meat is still not good, the appetite of eaters cannot be better improved, and the pickled duck cannot have multiple advantages of taste, nutrition and color.
Disclosure of Invention
The invention aims to provide a yellow wine meat can and a preparation method thereof, and aims to provide a can with good taste, nutrition and color so as to improve the adaptability of consumers to meat cans.
In order to solve the technical problems, the invention adopts the following technical scheme:
designing a yellow rice wine meat can, which comprises the following raw materials in parts by weight: 80-120 parts of meat, 0-2 parts of rock sugar, 1-5 parts of light soy sauce, 1-5 parts of soy sauce, 0-2 parts of monosodium glutamate, 6-8 parts of fennel, 2-3 parts of salt, 70-90 parts of cinnamon, 20-40 parts of tsaoko amomum fruits, 15-30 parts of anise, 15-30 parts of pepper, 2-5 parts of green onions, 1-3 parts of ginger, 0-3 parts of garlic, 300-500 parts of yellow rice wine and 300-500 parts of water.
Preferably, the feed comprises the following raw materials in parts by weight: 100 parts of meat, 1 part of rock candy, 3 parts of light soy sauce, 2 parts of soy sauce, 1 part of monosodium glutamate, 8 parts of fennel, 2-3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 20 parts of star anise, 20 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 400 parts of yellow wine and 400 parts of cold boiled water.
A preparation method of a yellow rice wine meat can comprises the following steps:
s1, firstly, removing scum from the cleaned meat by using boiled water, and then cleaning the meat;
s2, uniformly smearing soy sauce, salt and light soy sauce on the surface and the inside of the chicken respectively, repeatedly massaging meat blocks, spreading shallot, ginger and garlic on the surface and the inside of the chicken respectively, and pickling for 15-40 min;
s3, wrapping the rest raw materials with gauze, and putting into yellow wine and water prepared in advance;
s4, putting the pickled chicken into yellow wine and water to be stewed until the chicken is well cooked;
and S5, cooling the cooked chicken, filling the cooled chicken into a can, sealing the can cover, and storing.
Compared with the prior art, the invention has the beneficial technical effects that:
the yellow wine meat can disclosed by the invention is reasonable in formula, and the prepared meat can is light in taste, slightly sweet, tender, fresh and tender, pure in taste, rich in nutrition and free of chemical additives, belongs to pollution-free food, has the effects of nourishing yin, moistening dryness, regulating qi, reducing phlegm, strengthening body, refreshing and prolonging life, and is popular and accepted by people.
The invention adds a plurality of seasonings such as yellow wine, ginger, anise and the like into the canned yellow wine meat, and the canned yellow wine meat is delicious after processing, and the meat and the corresponding seasonings are put into the yellow wine for cooking, so that the trace elements of the meat can be fully released by the yellow wine, and the freshness and the fragrance of the canned yellow wine can be greatly improved by releasing the active ingredients in the seasonings. The canned food has good taste and high nutritive value, can effectively remove the fishy smell of meat, and can make the meat taste better.
The invention adopts the star anise, the tsaoko amomum fruit and the fennel as spices, so that the fragrance of the meat of the invention is not too strong to cover the fragrance of the meat, and the fragrance of the meat is moderate as compared with the monotonous fragrance of the meat.
Detailed Description
The following examples are given to illustrate specific embodiments of the present invention, but are not intended to limit the scope of the present invention in any way.
Example 1: the yellow rice wine meat can comprises the following raw materials in parts by weight: 100 parts of chicken, 1 part of rock sugar, 3 parts of light soy sauce, 2 parts of soy sauce, 1 part of monosodium glutamate, 8 parts of fennel, 2-3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 20 parts of star anise, 20 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 400 parts of yellow wine and 400 parts of water.
The preparation method of the yellow rice wine meat can comprises the following steps:
s1, firstly, removing scum from the cleaned meat by using boiled water, and then cleaning the meat;
s2, uniformly smearing soy sauce, salt and light soy sauce on the surface and inside of chicken respectively, repeatedly massaging meat, spreading shallot, ginger and garlic on the surface and inside of chicken respectively, and pickling for 30 min;
s3, wrapping the rest raw materials with gauze, and putting into yellow wine and water prepared in advance;
s4, stewing the pickled chicken in yellow wine and water for 3 h;
and S5, cooling the cooked chicken, filling the cooled chicken into a can, sealing the can cover, and storing.
Example 2: the difference from example 1 is that:
example 1: the yellow rice wine meat can comprises the following raw materials in parts by weight: 100 parts of pork, 1 part of rock candy, 3 parts of light soy sauce, 2 parts of soy sauce, 8 parts of fennel, 2-3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 25 parts of star anise, 30 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 400 parts of yellow wine and 400 parts of water.
Example 3: the yellow rice wine meat can comprises the following raw materials in parts by weight: 100 parts of beef, 1 part of rock candy, 3 parts of light soy sauce, 2 parts of soy sauce, 8 parts of fennel, 2-3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 15 parts of star anise, 15 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 500 parts of yellow wine and 400 parts of water.
Example 4: the yellow rice wine meat can comprises the following raw materials in parts by weight: 100 parts of chicken, 1 part of rock sugar, 3 parts of light soy sauce, 2 parts of soy sauce, 1 part of monosodium glutamate, 8 parts of fennel, 3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 20 parts of star anise, 20 parts of pepper, 4 parts of green onion, 2 parts of ginger, 400 parts of yellow wine and 400 parts of water.
Example 5: the yellow rice wine meat can comprises the following raw materials in parts by weight: 100 parts of rabbit meat, 1 part of rock sugar, 3 parts of light soy sauce, 2 parts of soy sauce, 1 part of monosodium glutamate, 8 parts of fennel, 3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 20 parts of star anise, 20 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 400 parts of yellow wine and 400 parts of water.
Record corresponding verification, proof test and result
(1) Hygiene index and alcohol content detection
(2) Sensory indexes are as follows:
color: the soup is thick, and the meat quality is good in elasticity;
and (3) taste: the meat quality is soft and mellow, fresh, fragrant and delicious, and the aftertaste is lasting.
The meat can adopts the traditional meat boiling process, the water content in the cooked meat is greatly reduced, and the flavor liquid prepared by yellow wine and seasoning is absorbed into the cooked meat; meanwhile, the meat is soaked in the yellow wine, and the meat cannot deteriorate after being stored for a long time, bacteria cannot grow, and the green quality guarantee period of the meat is guaranteed to be more than half a year.
Although the present invention has been described in detail with reference to the embodiments, it will be understood by those skilled in the art that various changes in the specific parameters of the embodiments may be made without departing from the spirit of the present invention, and a plurality of specific embodiments are formed, which are common variations of the present invention, and will not be described in detail herein.
Claims (3)
1. The canned yellow rice wine meat is characterized by comprising the following raw materials in parts by weight: 80-120 parts of meat, 0-2 parts of rock sugar, 1-5 parts of light soy sauce, 1-5 parts of soy sauce, 0-2 parts of monosodium glutamate, 6-8 parts of fennel, 2-3 parts of salt, 70-90 parts of cinnamon, 20-40 parts of tsaoko amomum fruits, 15-30 parts of anise, 15-30 parts of pepper, 2-5 parts of green onions, 1-3 parts of ginger, 0-3 parts of garlic, 300-500 parts of yellow rice wine and 300-500 parts of water.
2. The yellow rice wine meat can of claim 1, which is characterized by comprising the following raw materials in parts by weight: 100 parts of meat, 1 part of rock sugar, 3 parts of light soy sauce, 2 parts of soy sauce, 1 part of monosodium glutamate, 8 parts of fennel, 2-3 parts of salt, 90 parts of cinnamon, 30 parts of tsaoko amomum fruits, 20 parts of star anise, 20 parts of pepper, 4 parts of green onion, 2 parts of ginger, 2 parts of garlic, 400 parts of yellow wine and 400 parts of cold boiled water.
3. The preparation method of the yellow rice wine meat can is characterized by comprising the following steps:
s1, firstly, removing scum from the cleaned meat by using boiled water, and then cleaning the meat;
s2, uniformly smearing soy sauce, salt and light soy sauce on the surface and the inside of the chicken respectively, repeatedly massaging meat blocks, spreading shallot, ginger and garlic on the surface and the inside of the chicken respectively, and pickling for 15-40 min;
s3, wrapping the rest raw materials with gauze, and putting into yellow wine and water prepared in advance;
s4, putting the pickled chicken into yellow wine and water to be stewed until the chicken is well cooked;
and S5, cooling the cooked chicken, filling the cooled chicken into a can, sealing the can cover, and storing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110553340.7A CN113197284A (en) | 2021-05-20 | 2021-05-20 | Canned yellow rice wine meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110553340.7A CN113197284A (en) | 2021-05-20 | 2021-05-20 | Canned yellow rice wine meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113197284A true CN113197284A (en) | 2021-08-03 |
Family
ID=77032095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110553340.7A Pending CN113197284A (en) | 2021-05-20 | 2021-05-20 | Canned yellow rice wine meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113197284A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579091A (en) * | 2009-06-16 | 2009-11-18 | 辽宁省果树科学研究所 | Red wine and apple can and processing technology |
| CN103549446A (en) * | 2013-10-10 | 2014-02-05 | 王秋华 | Method for processing canned distilled preserved meat |
| CN106261006A (en) * | 2015-05-25 | 2017-01-04 | 李婷 | A kind of canned mutton |
-
2021
- 2021-05-20 CN CN202110553340.7A patent/CN113197284A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101579091A (en) * | 2009-06-16 | 2009-11-18 | 辽宁省果树科学研究所 | Red wine and apple can and processing technology |
| CN103549446A (en) * | 2013-10-10 | 2014-02-05 | 王秋华 | Method for processing canned distilled preserved meat |
| CN106261006A (en) * | 2015-05-25 | 2017-01-04 | 李婷 | A kind of canned mutton |
Non-Patent Citations (1)
| Title |
|---|
| 程尔曼: "好酒烹出佳肴来", 《上海调味品》, no. 02, pages 26 - 27 * |
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Application publication date: 20210803 |
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