CN114568647A - Conditioned meat product and processing method thereof - Google Patents

Conditioned meat product and processing method thereof Download PDF

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Publication number
CN114568647A
CN114568647A CN202011379319.1A CN202011379319A CN114568647A CN 114568647 A CN114568647 A CN 114568647A CN 202011379319 A CN202011379319 A CN 202011379319A CN 114568647 A CN114568647 A CN 114568647A
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parts
meat
auxiliary materials
meat product
seasoning
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CN202011379319.1A
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张琳
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Zhejiang Caixiansheng Food Technology Co ltd
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Zhejiang Caixiansheng Food Technology Co ltd
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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
    • A23L13/70—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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/24—Inorganic compounds
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
    • 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

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention discloses a conditioned meat product and a processing method thereof. The processing method of the conditioning meat product comprises the following steps: s1, mixing the meat with the first seasoning, rolling and kneading, and frying to obtain cured meat; s2, mixing the cooked meat and the second seasoning. The processed meat product has good color, nutrition and taste, and long shelf life.

Description

Conditioned meat product and processing method thereof
Technical Field
The invention relates to a conditioned meat product and a processing method thereof.
Background
With the continuous acceleration of the life rhythm of people, the instant food is produced at the same time. The conditioned meat product is prepared by using main raw materials of fresh (frozen) livestock and poultry meat products, optionally adding vegetables, aquatic products and the like, adding a certain amount of modified starch, seasoning, spices, sodium tripolyphosphate and other auxiliary materials, pretreating, rolling, kneading, pickling, thermally processing, cooling and packaging. The prepared meat product is convenient to eat and can be eaten after being subjected to microwave rapid heating treatment. At present, in the existing processing process of the conditioning meat products in the market, the meat is easy to lose moisture, the mouthfeel is aged, the color is not fresh, so that the color, the nutrition and the mouthfeel of the similar conditioning meat products are not ideal, and the storage period is short.
Disclosure of Invention
The invention provides a conditioned meat product and a processing method thereof, aiming at solving the defects of unsatisfactory color, nutrition and taste and short storage period of the conditioned meat product in the prior art. The prepared meat product prepared by the processing method has good color, nutrition and taste, and has a longer storage period.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a processing method for conditioning meat products, which comprises the following steps:
s1, mixing the meat with the first seasoning, rolling and kneading, and frying to obtain cured meat;
the first seasoning comprises the following components in parts by weight: 1-5 parts of curing agent, 4-10 parts of salt, 10-20 parts of cooking wine, 25-35 parts of starch and 200 parts of water;
s2, mixing the cooked meat and a second seasoning;
the second seasoning comprises the following components in parts by weight: 2-5 parts of salt, 8-13 parts of light soy sauce, 12-15 parts of dark soy sauce, 17-21 parts of oyster sauce, 3-5 parts of chicken essence, 25-32 parts of chili oil and 38-42 parts of zanthoxylum oil.
In the present invention, in step S1, the meat is understood to be meat that has undergone conventional treatments such as cutting, washing, draining, and the like. When frozen meat is selected, natural thawing step is also required. The meat can be pork, beef, chicken, duck, goose, rabbit, and bullfrog.
In step S1, the curing agent is preferably sodium phosphate complex. The complex sodium phosphate can include sodium hexametaphosphate, sodium pyrophosphate, and sodium tripolyphosphate.
In step S1, the first seasoning preferably includes the following components in parts by mass: 5 parts of curing agent, 7 parts of salt, 15 parts of cooking wine, 30 parts of starch and 200 parts of water.
In step S1, the mass ratio of the first seasoning to the meat may be (240 to 270): 1000, preferably 257: 1000.
In step S1, the tumbling may be performed by a method conventional in the art, and is preferably performed by vacuum tumbling.
The kneading temperature is preferably 0 to 4 ℃.
The rolling time may be 20-40 min, preferably 30 min.
The rotational speed of the tumbling is preferably 30 to 50 revolutions/min, for example 40 revolutions/min.
After the rolling, the mixture is preferably kept still for 100-150 min, such as 120 min.
In step S1, the oil-pulling operation is generally to put the kneaded meat in oil at a certain temperature for a certain period of time. Wherein the temperature of the drawing oil is preferably 130-145 ℃, for example 135 ℃; the temperature of the drawing oil refers to the oil temperature during drawing oil. The oil drawing time can be 90-120 s. When the oil is pulled, the amount of the oil can be 8-12 times, preferably 10 times of the mass of the kneaded food material. Through the quantitative of meat and oil and the control of the temperature and time of the oil-drawing, the central temperature of the meat is controlled at 75 ℃ in the oil-drawing process, and the temperature can activate animal protein in the meat to play the roles of locking water and tenderizing mouthfeel; can also activate animal red blood cells to promote freshness.
In the present invention, in step S2, the second seasoning preferably includes the following components in parts by mass: 3 parts of salt, 10 parts of light soy sauce, 15 parts of dark soy sauce, 20 parts of oyster sauce, 4 parts of chicken essence, 30 parts of chili oil and 40 parts of zanthoxylum oil.
In step S2, the mass ratio of the second seasoning to the cooked meat may be (105 to 133): 800, preferably 122: 800.
In the present invention, it is preferable that an auxiliary material is further added in step S2. When an auxiliary material is further added, the cured meat, the auxiliary material and the second seasoning are mixed. Wherein, the auxiliary materials can comprise fresh auxiliary materials and/or dry auxiliary materials.
In the invention, the fresh auxiliary material refers to an auxiliary material prepared from fresh vegetables. A better preparation method of the fresh auxiliary materials comprises the following steps: blanching, cooling and draining the vegetables.
Wherein, the vegetables are the vegetables which are treated by conventional processes such as impurity removal, cleaning, dicing and the like. The vegetable can be conventional fresh vegetable, such as green red pepper, onion, celery, garlic sprout, Yunnan small melon, etc., and can be matched according to the requirement.
Wherein, the blanching operation is generally to put the vegetables in water with certain temperature for a period of time. The blanching temperature is preferably 100 ℃, and is the water temperature during blanching. The blanching time can be 10-20 s, and preferably 15 s. When blanching is carried out, the mass ratio of the vegetables to the water can be 1: (2-5), preferably 1: 4. Through the quantitative determination of vegetables and water and the control of the blanching temperature and time, the central temperature of the vegetables is preferably controlled at 50 ℃ in the blanching process.
The cooling operation can be conventional in the field, and preferably, the blanched vegetables are put into water at 0-4 ℃ for cooling.
In the invention, the dry auxiliary materials can be selected from dry agaric, dry bamboo shoot, preserved vegetable, dried beancurd stick, day lily, kelp, hot pepper, cassia bark and star anise, and can be matched according to requirements.
Wherein, the dry auxiliary materials are used according to the conventional use method.
For example, when zanthoxylum bungeanum, cinnamomum cassia or illicium verum is used, it can be added directly.
For another example, when dry jelly fungi are used, it is necessary to water-ferment the dry jelly fungi. Preferably, the water-swollen agaric is blanched, cooled and drained. The blanching and cooling operations are as described above.
In step S2, the mass ratio of the cured meat to the auxiliary materials may be matched as required, preferably (1-4): 1, for example 7: 3. when the auxiliary material includes fresh auxiliary material and dry auxiliary material, the mass ratio of fresh auxiliary material and dry auxiliary material can match as required, preferably (1 ~ 10): 1 is, for example, 4: 1.
In the present invention, the method of processing the conditioned meat product generally further comprises the step of packaging. The package is made of food-grade lunch boxes which are conventional in the field. The package may have a size of 150 g/box.
The invention also provides a conditioned meat product, which is prepared according to the processing method of the conditioned meat product.
The prepared meat product of the invention is heated by a microwave oven. The microwave oven may be conventional in the art, such as an industrial microwave oven (power: 4000 watts), a commercial microwave oven (power: 1700 watts), or a household microwave oven (power: 500 watts), among others. When an industrial microwave oven (power: 4000 watts) is used, the heating time may be 20 to 30 seconds, preferably 25 seconds. When a commercial microwave oven (power: 1700 watts) is used, the heating time may be 1 to 2min, preferably 1 minute to 25 seconds. When a household microwave oven (power: 500 watts) is used, the heating time can be 2-4 min, preferably 3 min.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
The positive progress effects of the invention are as follows:
1. the processing method of the conditioning meat product of the invention can activate the animal protein in the meat by accurately controlling osmotic pressure and temperature, and has the functions of locking water and tenderizing mouthfeel; (2) can activate animal red blood cells, and has effect of improving freshness.
2. According to the processing method of the conditioning meat product, meat and vegetables are separated without mutual interference and balance, the respective flavors of meat and auxiliary materials are guaranteed to the maximum extent, and the meat and the auxiliary materials can mutually permeate only under the action of heating, so that the flavors are combined together.
3. According to the characteristics of different materials, the dosage of each material is accurately calculated, the optimal proportion is determined, and all the materials can achieve the optimal curing effect under the same heating condition.
4. The prepared meat product obtained by the processing method of the prepared meat product has fresh color, tender and smooth mouthfeel, pleasant flavor, rich nutrition and longer storage period (up to 144 hours).
Drawings
FIG. 1 is a process flow diagram of the processing method for conditioning meat products of example 1.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
Example 1
1. Raw material preparation
(1) Meat: naturally thawing frozen pork, cutting into blocks, cleaning, and draining.
(2) A first seasoning: 5g of curing agent, 7g of salt, 15g of cooking wine, 30g of starch and 200g of water; before use, the components are mixed evenly.
(3) A second seasoning: 3g of salt, 10g of light soy sauce, 15g of dark soy sauce, 20g of oyster sauce, 4g of chicken essence, 30g of chili oil and 40g of pepper oil; before use, the components are mixed evenly.
(4) Preparing fresh auxiliary materials: removing impurities from green and red pepper and onion, cleaning, and cutting into pieces; adding 500g of vegetables into 4000g of 100 ℃ water for blanching for 15s, wherein the central temperature of the vegetables reaches 50 ℃; and then, putting the blanched vegetables into ice water for cooling, and draining to obtain the fresh auxiliary materials.
(5) Preparing dry auxiliary materials: selecting dry Auricularia without moth and mould, and soaking in water. Adding 500g of water-swollen edible fungus into 4000g of water with the temperature of 100 ℃, and blanching for 15s, wherein the central temperature of the edible fungus reaches 50 ℃; and then, putting the blanched agaric into ice water for cooling, and draining to obtain dry auxiliary materials.
2. The processing process of the prepared meat product comprises the following steps:
s1, mixing 1000g of meat and 257g of first seasoning uniformly, rolling and kneading the mixture for 30min in vacuum at the rotating speed of 40 revolutions per minute and at the temperature of 0-4 ℃, and standing the mixture for 120 min; putting the obtained material into oil with the mass 10 times of that of the material and the temperature of 135 ℃ and pulling the oil for 100s to obtain cured meat;
s2, uniformly mixing 800g of cooked meat, 160g of fresh auxiliary materials, 40g of dry auxiliary materials and 122g of second seasoning to obtain the conditioned meat product. The prepared meat product was packed in food-grade lunch boxes, 150g per box.
The prepared meat product can be eaten after being heated by a microwave oven. The heated prepared meat product has good color, tender and smooth mouthfeel and pleasant flavor, is almost no bad compared with dishes directly fried by fresh food materials, and has the reduction degree of more than 95 percent.
In addition, the prepared meat product can be stored at 0-4 ℃, the storage period can reach 144 hours, no peculiar smell exists during the storage period, and the color and the taste are kept better.

Claims (10)

1. A method of processing a conditioned meat product, comprising the steps of:
s1, mixing the meat with the first seasoning, rolling and kneading, and frying to obtain cured meat;
the first seasoning comprises the following components in parts by weight: 1-5 parts of curing agent, 4-10 parts of salt, 10-20 parts of cooking wine, 25-35 parts of starch and 200 parts of water;
s2, mixing the cooked meat and a second seasoning;
the second seasoning comprises the following components in parts by weight: 2-5 parts of salt, 8-13 parts of light soy sauce, 12-15 parts of dark soy sauce, 17-21 parts of oyster sauce, 3-5 parts of chicken essence, 25-32 parts of chili oil and 38-42 parts of zanthoxylum oil.
2. The processed conditioned meat product of claim 1, wherein in step S1, the meat is pork, beef, chicken, duck, goose, rabbit, or bullfrog;
and/or the curing agent is composite sodium phosphate; the complex sodium phosphate preferably comprises sodium hexametaphosphate, sodium pyrophosphate and sodium tripolyphosphate;
and/or the first seasoning comprises the following components in parts by mass: 5 parts of curing agent, 7 parts of salt, 15 parts of cooking wine, 30 parts of starch and 200 parts of water;
and/or the mass ratio of the first seasoning to the meat is (240-270): 1000, preferably 257: 1000.
3. The process for processing a conditioned meat product according to claim 1, wherein in step S1, said tumbling is vacuum tumbling;
and/or the rolling and kneading temperature is 0-4 ℃;
and/or the tumbling time is 20-40 min, preferably 30 min;
and/or the rotating speed of the tumbling is 30-50 revolutions/min, preferably 40 revolutions/min;
and/or standing for 100-150 min, preferably 120min after rolling.
4. The processing method for conditioning meat products according to claim 1, characterized in that in step S1, the temperature of said oil is preferably 130 to 145 ℃, such as 135 ℃;
and/or the oil drawing time is 90-120 s;
and/or when the oil is pulled, the using amount of the oil is 8-12 times, preferably 10 times of the mass of the kneaded food material.
5. The method for processing the conditioned meat product of claim 1, wherein in step S2, the second seasoning comprises the following components in parts by mass: 3 parts of salt, 10 parts of light soy sauce, 15 parts of dark soy sauce, 20 parts of oyster sauce, 4 parts of chicken essence, 30 parts of chili oil and 40 parts of zanthoxylum oil;
and/or the mass ratio of the second seasoning to the cured meat is (105-133): 800, preferably 122: 800;
and/or, in step S2, an auxiliary material is further added; the auxiliary materials comprise fresh auxiliary materials and/or dry auxiliary materials.
6. The method of processing a conditioned meat product of claim 5, wherein said fresh adjunct is prepared by a method comprising: blanching, cooling and draining the vegetables; wherein the content of the first and second substances,
the vegetables are preferably selected from green red pepper, onion, celery, garlic sprout and Yunnan small melon;
the blanching temperature is preferably 100 ℃;
the blanching time is preferably 10-20 s, such as 15 s;
in the blanching, the vegetable and water are preferably in a mass ratio of 1: (2-5), more preferably 1: 4;
and the cooling is preferably carried out by putting the blanched vegetables into water at the temperature of 0-4 ℃ for cooling.
7. The processing method for conditioning a meat product of claim 5, wherein said dry auxiliary materials are selected from the group consisting of dry agaric, dry bamboo shoot, dried pickled mustard, dried beancurd stick, day lily, kelp, capsicum, pepper, cinnamon and aniseed.
8. The processing method for conditioning meat products of claim 5, wherein in step S2, the mass ratio of the cooked meat to the auxiliary materials is (1-4): 1, for example 7: 3;
when the auxiliary materials comprise fresh auxiliary materials and dry auxiliary materials, the mass ratio of the fresh auxiliary materials to the dry auxiliary materials is preferably (1-10): 1 is, for example, 4: 1.
9. The method of processing a conditioned meat product according to claim 1, further comprising the step of packaging; the packaging is preferably food-grade lunch box packaging; the package preferably has a size of 150 g/box.
10. A conditioned meat product prepared by the method for processing a conditioned meat product according to any one of claims 1 to 9.
CN202011379319.1A 2020-11-30 2020-11-30 Conditioned meat product and processing method thereof Pending CN114568647A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231179A (en) * 2015-11-09 2016-01-13 渤海大学 Retort pouch of fried pork and processing technology of retort pouch
CN109619442A (en) * 2018-12-10 2019-04-16 浙江华康药业股份有限公司 A kind of processing method of low temperature prefabricated meat products
CN111084339A (en) * 2019-12-26 2020-05-01 安徽舒香食品有限公司 Processing method of pre-cured Chinese conditioning dish

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231179A (en) * 2015-11-09 2016-01-13 渤海大学 Retort pouch of fried pork and processing technology of retort pouch
CN109619442A (en) * 2018-12-10 2019-04-16 浙江华康药业股份有限公司 A kind of processing method of low temperature prefabricated meat products
CN111084339A (en) * 2019-12-26 2020-05-01 安徽舒香食品有限公司 Processing method of pre-cured Chinese conditioning dish

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