CN114568643A - 一种猪肉豆制食品的制备方法 - Google Patents
一种猪肉豆制食品的制备方法 Download PDFInfo
- Publication number
- CN114568643A CN114568643A CN202011292068.3A CN202011292068A CN114568643A CN 114568643 A CN114568643 A CN 114568643A CN 202011292068 A CN202011292068 A CN 202011292068A CN 114568643 A CN114568643 A CN 114568643A
- Authority
- CN
- China
- Prior art keywords
- pork
- salt
- balls
- parts
- pig blood
- 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
- 235000015277 pork Nutrition 0.000 title claims abstract description 53
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 25
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000008280 blood Substances 0.000 claims abstract description 35
- 210000004369 blood Anatomy 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 20
- 235000013527 bean curd Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 15
- 238000004898 kneading Methods 0.000 claims abstract description 15
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 15
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 15
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 244000147568 Laurus nobilis Species 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 241000196324 Embryophyta Species 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 238000007598 dipping method Methods 0.000 claims abstract description 5
- 238000004043 dyeing Methods 0.000 claims abstract description 5
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 2
- 235000013597 soy food Nutrition 0.000 claims 1
- 238000010411 cooking Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 241001070941 Castanea Species 0.000 description 2
- 235000014036 Castanea Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000002344 surface layer Substances 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开一种猪肉豆制食品的制备方法,按照预定配比配料;将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制;制备方法:取沥干豆腐与猪五花肉丁的质量比为(3‑5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,将丸子放入100‑110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100‑110摄氏度的烘焙2.5小时取出即成猪肉丸子。
Description
技术领域
本发明属于食品技术领域,特别是涉及一种猪肉豆制食品的制备方法。
背景技术
猪血丸子亦称豆腐丸子或豆腐圆饼,产地遍布邵阳地区,尤以旧城“宝庆猪血丸子”最为出名,是具有独特风味和悠久传统的地方小吃。传统猪血丸子的主要原料是豆腐、猪血和肉,搅拌匀后,做成馒头大小椭圆形状的丸子,放在太阳晾晒一段时间,然后挂在柴火灶上让烟火熏干即可食用。这种加工方法较为原始和简单,制作过程中质量难以保障、污染程度高,且柴火燃烧过程中产生大量的黑烟粘附在猪血丸子表层,长期食用具有健康风险,随着人们生活水平的提高,对食物种类丰富性、健康程度、营养程度以及便捷程度均提出了更高的要求,传统的猪血丸子对烹饪的要求较高,烹饪不好则难以达到预期的美味效果,因此本发明旨在开发一种猪肉豆制食品的制备方法,提高猪肉豆制品的口味且食用简单,便于猪血丸子更大范围的推广。
发明内容
基于此,有必要针对上述问题,本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉、黄豆、猪血、山梨酸钾、食盐、植物油以及植物月桂香料粉;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐与猪五花肉丁的质量比为(3-5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
优选的,所述预定配比选取猪五花肉1-10份、黄豆5-50份、猪血10-20份、山梨酸钾1-3份、食盐1-8份、植物油10-20份以及植物月桂香料粉1-3份。
优选的,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
优选的,所述猪血为生猪血。
有益效果:
本发明所述的一种猪肉豆制食品的制备方法,外观成板栗色,猪肉豆制食品里面成淡红色,色泽自然光亮,有Q弹性。味道鲜美,不油腻,营养丰富,男女老少皆宜,是一道难得的新型菜品。适合各类渠道销售。
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述。显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非另有定义,本文中所使用的所有的技术和科学术语与本发明的技术领域的技术人员通常理解的含义相同。说明书中所使用的术语只是为了描述具体的实施目的,不是旨在于限制本发明。
实施例1
本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉2份、黄豆10份、猪血10份、山梨酸钾2份、食盐4份、植物油15份以及植物月桂香料粉2份;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐10份、肉丁2份,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
实施例2
本发明提供一种猪肉豆制食品的制备方法,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉10份、黄豆50份、猪血20份、山梨酸钾3份、食盐8份、植物油20份以及植物月桂香料粉3份;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐50份、肉丁10份,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
进一步地,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
进一步地,所述猪血为生猪血。
有益效果:
本发明所述的一种猪肉豆制食品的制备方法,外观成板栗色,猪肉豆制食品里面成淡红色,色泽自然光亮,有Q弹性。味道鲜美,不油腻,营养丰富,男女老少皆宜,是一道难得的新型菜品。适合各类渠道销售。
以上实施例的各技术特征可以进行任意的组合,为使描述简洁,未对上述实施例中的各个技术特征所有可能的组合都进行描述,然而,只要这些技术特征的组合不存在矛盾,都应当认为是本说明书记载的范围。以上实施例仅表达了本发明的几种实施方式,其描述较为具体和详细,但并不能因此而理解为对发明专利范围的限制。应当指出的是,对于本领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。因此,本发明专利的保护范围应以所附权利要求为准。
Claims (4)
1.一种猪肉豆制食品的制备方法,其特征在于,包括以下步骤:
S1、配料:
按照预定配比选取猪五花肉、黄豆、猪血、山梨酸钾、食盐、植物油以及植物月桂香料粉;
S2、物料准备:
(1)将黄豆按传统豆腐制作工艺制作成豆腐,沥干备用;
(2)将植物月桂香叶经水提、浓缩、喷雾干燥成粉末备用;
(3)猪五花肉切成5mm见方的肉丁,放适量食盐、植物月桂香料粉淹制4小时至10小时,温火炒至8成熟倒出备用;
(4)按照配比准备猪血、食盐、山梨酸钾、植物油;
S3、制备方法:
(1)取沥干豆腐与猪五花肉丁的质量比为(3-5):1,加适量猪血、食盐;猪血做染色用将所有物料染成淡红色,食盐适量,山梨酸钾按国家食品允许相关标准添加;
(2)将上述物料充分搅拌和匀,并反复揉捏成糊状,然后每40克一个,手揉成圆状的丸子,在手揉成团的同时表面沾点植物油,使丸子色泽更光亮;
(3)将丸子放入100-110摄氏度的蒸汽烘焙设备中烘培1.5小时,取出发汗24小时,再次将丸子放入100-110摄氏度的烘焙2.5小时取出即成猪肉丸子;
(4)将猪肉丸子真空包装或普通包装冷储即成成品,上市销售。
2.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述预定配比选取猪五花肉1-10份、黄豆5-50份、猪血10-20份、山梨酸钾1-3份、食盐1-8份、植物油10-20份以及植物月桂香料粉1-3份。
3.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述猪肉豆制食品的食用方法包括直接放入火锅中煮熟直接食用、放入蒸锅中或高压锅中蒸熟直接食用和切片后辅以腊肉、辣椒、大蒜爆炒成家常菜食用中的一种。
4.根据权利要求1所述的猪肉豆制食品的制备方法,其特征在于,所述猪血为生猪血。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011292068.3A CN114568643A (zh) | 2020-11-18 | 2020-11-18 | 一种猪肉豆制食品的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202011292068.3A CN114568643A (zh) | 2020-11-18 | 2020-11-18 | 一种猪肉豆制食品的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN114568643A true CN114568643A (zh) | 2022-06-03 |
Family
ID=81766847
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202011292068.3A Pending CN114568643A (zh) | 2020-11-18 | 2020-11-18 | 一种猪肉豆制食品的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN114568643A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116138402A (zh) * | 2023-03-17 | 2023-05-23 | 湖南美味佳瑶农业科技股份有限公司 | 一种猪血丸子及其制作工艺 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1326692A (zh) * | 2000-06-06 | 2001-12-19 | 李自安 | 一种豆腐制品及加工方法 |
JP2005312439A (ja) * | 2004-03-31 | 2005-11-10 | Ajinomoto Co Inc | 新規食品とその製造方法 |
CN103461518A (zh) * | 2013-09-03 | 2013-12-25 | 昆明理工大学 | 一种血丸子及制作方法 |
CN105146360A (zh) * | 2015-08-04 | 2015-12-16 | 赵良雄 | 猪血豆腐丸及制作方法 |
CN105285339A (zh) * | 2015-11-28 | 2016-02-03 | 湖南盛世丰花生物科技有限公司 | 防病抗病并改善肉质品质的饲料添加剂及制备方法 |
CN111264628A (zh) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | 一种便于加工的猪血丸子及其制备方法 |
CN111264629A (zh) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | 一种即食的猪血丸子食品 |
CN111280399A (zh) * | 2018-12-07 | 2020-06-16 | 溆浦县兴龙食品有限责任公司 | 一种无烟猪血丸子的制作方法 |
-
2020
- 2020-11-18 CN CN202011292068.3A patent/CN114568643A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1326692A (zh) * | 2000-06-06 | 2001-12-19 | 李自安 | 一种豆腐制品及加工方法 |
JP2005312439A (ja) * | 2004-03-31 | 2005-11-10 | Ajinomoto Co Inc | 新規食品とその製造方法 |
CN103461518A (zh) * | 2013-09-03 | 2013-12-25 | 昆明理工大学 | 一种血丸子及制作方法 |
CN105146360A (zh) * | 2015-08-04 | 2015-12-16 | 赵良雄 | 猪血豆腐丸及制作方法 |
CN105285339A (zh) * | 2015-11-28 | 2016-02-03 | 湖南盛世丰花生物科技有限公司 | 防病抗病并改善肉质品质的饲料添加剂及制备方法 |
CN111264628A (zh) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | 一种便于加工的猪血丸子及其制备方法 |
CN111264629A (zh) * | 2018-12-04 | 2020-06-12 | 溆浦县龙潭天然食品有限公司 | 一种即食的猪血丸子食品 |
CN111280399A (zh) * | 2018-12-07 | 2020-06-16 | 溆浦县兴龙食品有限责任公司 | 一种无烟猪血丸子的制作方法 |
Non-Patent Citations (1)
Title |
---|
赵良忠;: "宝庆丸子生产工艺研究", 现代食品科技, no. 02, pages 132 - 134 * |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN116138402A (zh) * | 2023-03-17 | 2023-05-23 | 湖南美味佳瑶农业科技股份有限公司 | 一种猪血丸子及其制作工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102813136B (zh) | 一种虾饺及其制备方法 | |
CN104397750B (zh) | 一种酱卤鸡杂的加工方法 | |
CN111973004B (zh) | 烹饪方法和烹饪装置 | |
CN101785540A (zh) | 一种拌饭及其制备方法 | |
CN103519216A (zh) | 一种辣子鸡的加工方法 | |
CN105475856A (zh) | 一种碳锅羊肉的制作方法 | |
CN103355694A (zh) | 一种鱼头的制作方法 | |
CN109770250A (zh) | 一种川香辣烤鸭制作流程工艺 | |
CN105661353A (zh) | 一种糟腊风味烤鸭及其制作方法 | |
KR101260302B1 (ko) | 부분 발골기를 이용하여 손잡이부가 형성되어 제공되는 닭다리 북채 및 그 가공방법 | |
CN114568643A (zh) | 一种猪肉豆制食品的制备方法 | |
CN113040335A (zh) | 一种木瓜蛋白酶处理的微波烘烤牛肉干及其制备方法 | |
CN106690225A (zh) | 一种梅菜扣肉调味酱及其制备方法 | |
CN105231331A (zh) | 一种地锅黑鱼贴饼的烧制方法 | |
CN109567068A (zh) | 一种泡椒烤鱼的制备方法 | |
CN104664438B (zh) | 一种烤鸭风味鸭肉火腿及其制备方法 | |
CN105394599A (zh) | 一种地锅羊肉贴饼的烧制方法 | |
CN111903946A (zh) | 一种调味红油的制作方法 | |
CN106262594A (zh) | 一种复合型调味料及其制备方法 | |
CN104757607A (zh) | 一种徽式臭鱼烹制方法 | |
CN104757047A (zh) | 艾叶粑粑的制作方法 | |
CN111685281A (zh) | 一种卤肉调理包及其制作工艺 | |
CN1094910A (zh) | 一种猪肉罐头及生产方法 | |
CN108685038A (zh) | 一种火锅猪肚的制作方法 | |
CN108200942B (zh) | 一种腊制品的烟熏装置 |
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 |