CN115474671A - Low-salt dried meat slices with low nitrite residues and preparation method - Google Patents

Low-salt dried meat slices with low nitrite residues and preparation method Download PDF

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CN115474671A
CN115474671A CN202211168407.6A CN202211168407A CN115474671A CN 115474671 A CN115474671 A CN 115474671A CN 202211168407 A CN202211168407 A CN 202211168407A CN 115474671 A CN115474671 A CN 115474671A
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • 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
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    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
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    • 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
    • A23L13/45—Addition of, or treatment with, microorganisms
    • 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

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Abstract

A low-salt dried meat slice with low nitrite residue and a preparation method thereof are disclosed, wherein the raw materials are pretreated and then pickled, the fermented meat stuffing, cane sugar, glucose, salt, sodium nitrate, sodium nitrite, polyphosphoric acid and salt color protection additives are mixed and then formed into a smear, a heat pump is adopted to adopt a variable temperature drying process, staphylococcus and micrococcus are inoculated after a sample is cooled to room temperature, the inhibition effect on nitrite and nitrosamine is remarkable, and the stable bright color of the meat product is obtained.

Description

Low-salt dried meat slice with low nitrite residue and preparation method
Technical Field
The invention belongs to the technical field of food, and particularly relates to low-salt dried meat slices with low nitrite residues and a preparation method thereof.
Background
The dried pork slice is one of the main dried meat products in the market of China, and is a Chinese traditional flavor food. Fresh lean pork is subjected to fascia removal, material mixing, sheet spreading, drying, baking and other series of processing procedures to prepare a finished product of the dried meat slice, and the finished product has wide market prospect due to unique color, aroma and taste, rich nutrition, convenience in carrying, high popularity and the like. However, as meat products, dried pork slices have high lipid and protein contents, and are easily subjected to oxidation induction of oxygen, light, enzymes and the like in the high-temperature baking and storage and transportation processes, so that lipid and protein are oxidized to different degrees, and the color, flavor and nutritional value of the products are finally influenced. In order to effectively regulate and control the oxidation of meat products, antioxidants are widely used in meat product production.
Nitrite is a color fixative often used in the processing of various meat products. Its main function is to make the meat product produce attractive bright red colour, at the same time can inhibit growth and reproduction of several harmful microorganisms (specially Clostridium botulinum), and can help the product produce unique flavour and inhibit the production of cooking flavour. In addition, it has certain antioxidant effect. However, nitrite can generate nitrous acid under an acidic environment, and nitrous acid can react with various amino compounds to generate nitroso compounds (such as nitrosamine) with carcinogenicity, so that attention has been paid to how to reduce the residual amount of nitrite in meat products. Therefore, international countries require that the addition amount of nitrite in the color-developed meat products is limited to the minimum level for ensuring color protection. The color development method using the color development additive and the nitrite can effectively reduce the dosage of the nitrite on the premise of keeping the original flavor of the color developed meat product, but the effect of reducing the residual quantity of the nitrite by each color development additive is not known at present.
Disclosure of Invention
The invention aims to provide a low-salt dried meat slice with low nitrite residue and a preparation method thereof.
The purpose of the invention is realized by the following technical scheme:
a low-salt dried meat slice with low nitrite residue and a preparation method thereof comprise the following steps:
(1) Pretreatment of raw materials: respectively mincing lean meat and pure fat meat with a meat mincer;
(2) Soaking and deodorization treatment: soaking the meat paste in a fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1;
(3) Curing treatment: fully and uniformly mixing ingredients such as soybean protein, carrageenan, seasoning, cane sugar, mixed microbial inoculum and the like with a proper amount of water, putting the mixture and the minced meat into a stirring machine, stirring and uniformly mixing, and pickling for 18 hours at the temperature of 0-4 ℃;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of cane sugar, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphoric acid and 0.2% of salt color protection auxiliary agent, and then forming a smear piece;
(5) Adopting a variable-temperature drying process by adopting a heat pump, drying at the temperature of 65-70 ℃ by using hot air at the initial stage and the humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all samples for 3min at 150 ℃.
(6) After the sample is cooled to room temperature, inoculating staphylococcus and micrococcus in a mass ratio of 1 7 CFU/g。
Further, the deodorization solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
Further, fermenting by using a mixed microbial inoculum, wherein the mixed microbial inoculum is prepared by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus according to a ratio of 1;
further, the color protection auxiliary agent consists of: tea polyphenol, ascorbic acid, D-sodium erythorbate, gluconic acid-delta-lactone, citric acid and nicotinamide.
Further, the addition amounts of tea polyphenols, ascorbic acid, D-sodium erythorbate, gluconic acid-delta-lactone, citric acid and nicotinamide are 300 mg/kg respectively -1 ，750mg·kg -1 And 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
Further, sterilizing: sterilizing by cobalt-60 gamma ray radiation at normal temperature and 4-6kGy dose.
In order to improve the taste of the dried meat slice, the method further comprises an enzyme recombination molding step; adding TG enzyme into the salted meat paste, mixing uniformly, putting the meat paste on tin foil coated with vegetable oil, pressing into a thin layer with the thickness of about 4mm, performing enzyme reaction by adopting a method of 40 ℃ constant-temperature water bath for 40min, putting a sample after the enzyme reaction into a water bath kettle at 80 ℃ for cooking for 15min to inactivate the glutamine transaminase, and cooling with flowing water.
The beef cured by the compound color-protecting auxiliary agent has no significant difference (p is more than 0.05) in L, a and b values compared with the control group. The values of L, a and b do not change too much with the increase of the storage time. The results show that the beef pickled by using the composite color protection additive can achieve the effect of the traditional pickling method in color and luster, and has good color stability in shelf life.
The strong ascorbic acid reducing agent can accelerate the conversion of oxidized myoglobin and nitrite to myoglobin and NO, and inhibit the reverse conversion, so as to completely convert the myopigment into NOMb pigment, and the residual ascorbic acid can inhibit the color fading of nitroso hemoglobin, thereby improving the stability of the color of the chemical dried meat slice and prolonging the color retention period. Furthermore, ascorbic acid is also effective in preventing the formation of the carcinogen, ammonium nitrite, in meat. The salt is used as a flavoring agent to endow the dried meat slices with salty taste, and is the basis of the flavor of the dried meat slices. Can also inhibit bacteria in cooked meat product, and prolong shelf life of the product. The salt is used as a skeleton preparation, is beneficial to dissolving out the m-globulin and greatly influences the tenderness, elasticity and shearing force of the meat product. The salt can also promote the sulfite to permeate into the meat product to enable the meat product to uniformly develop color, and is a great important factor influencing the travel color. Sucrose mainly affects the daily taste of the finished product, and then contributes to color and absorbs oxygen to keep the color of meat. The Maillard reaction occurs between sugar and sulfur-containing amino acid, so that the product has unique flavor and color, and the addition of sugar and salt can improve the water retention of meat, increase the flavor of the finished product and make the tissue relatively soft. The factors influencing the color of the dried meat slice are the large procedures of crisping, drying and baking. Because meat emulsion muscle fibers are cut off, the traveling preparation permeates uniformly and quickly, the meat internalization hemoglobin and the hemoglobin are combined with NO provided by the color former to generate nitrosohemoglobin and nitrosohemoglobin, so that stable and bright color of meat products is obtained, the Maillard reaction and the promotion effects of ascorbic acid, complex salts of 24976 and the like are continuously generated in the preparation process through sugar addition and color assisting, and the length of the curing time plays a key role in the color and luster of the products.
Detailed Description
Example 1
(1) Selecting meat, removing fascia, lymph, fat, extravasated blood and the like, and then cutting the meat into 350-400 g meat blocks;
(2) Soaking and deodorization treatment: soaking the meat paste in a fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1;
(3) Curing treatment: fully and uniformly mixing ingredients such as soybean protein, carrageenan, seasoning, cane sugar, mixed microbial inoculum and the like with a proper amount of water, putting the mixture and the minced meat into a stirring machine, stirring and uniformly mixing, and pickling for 18 hours at the temperature of 0-4 ℃;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of cane sugar, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphoric acid and 0.2% of salt color protection auxiliary agent, and then forming a smear piece;
(5) Adopting a heat pump and adopting a variable temperature drying process, drying by using hot air at a temperature of 65-70 ℃ and a humidity of 30% in an initial stage, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all samples at 150 ℃ for 3min.
(6) After the sample is cooled to room temperature, inoculating staphylococcus and micrococcus in a mass ratio of 1 7 CFU/g。
The fishy smell removing solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
Fermenting by using a mixed microbial inoculum, wherein the mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus according to a ratio of 1;
the color protection auxiliary agent consists of: tea polyphenol, ascorbic acid, D-sodium erythorbate, gluconic acid-delta-lactone, citric acid and nicotinamide, wherein the addition amounts of the tea polyphenol, the ascorbic acid, the D-sodium erythorbate, the gluconic acid-delta-lactone, the citric acid and the nicotinamide are respectively 300 mg/kg -1 ，750mg·kg -1 And 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
And (3) sterilization: the cobalt-60 gamma ray radiation sterilization is carried out, the sterilization temperature is normal temperature, and the dosage is 4-6kGy.
Example 2
(1) Pretreatment of raw materials: lean meat and pure fat meat, the formula is as follows: lean meat, namely fat meat =7, and mincing by a meat mincer respectively;
(2) Soaking and deodorization treatment: soaking the meat paste in a fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1;
(3) Curing treatment: fully and uniformly mixing ingredients such as the soybean protein, the carrageenan, the seasoning, the sucrose, the mixed microbial inoculum and the like with a proper amount of water, putting the mixture and the minced meat together into a stirring machine, stirring and uniformly mixing, and pickling for 18 hours at the temperature of 0-4 ℃; adding TG enzyme into the salted meat paste, mixing uniformly, putting the meat paste on tinfoil coated with vegetable oil, pressing into a thin layer with the thickness of about 4mm, performing enzyme reaction by adopting a method of 40 ℃ constant-temperature water bath for 40min, putting a sample after the enzyme reaction into a 80 ℃ water bath pot, cooking for 15min to inactivate glutamine transaminase, and then cooling by using flowing water;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of cane sugar, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphoric acid and 0.2% of salt color protection auxiliary agent, and then forming a smear piece;
(5) Adopting a heat pump and adopting a variable temperature drying process, drying by using hot air at a temperature of 65-70 ℃ and a humidity of 30% in an initial stage, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all samples at 150 ℃ for 3min.
(6) After the sample is cooled to room temperature, inoculating staphylococcus and micrococcus in a mass ratio of 1 7 CFU/g。
The deodorization solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
The mixed microbial inoculum is formed by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus according to a ratio of 1;
the color protection auxiliary agent comprises: tea polyphenol, ascorbic acid, D-sodium erythorbate, gluconic acid-delta-lactone, citric acid and nicotinamide, wherein the addition amounts of the tea polyphenol, the ascorbic acid, the D-sodium erythorbate, the gluconic acid-delta-lactone, the citric acid and the nicotinamide are respectively 300 mg/kg -1 ，750mg·kg -1 And 350 mg/kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
And (3) sterilization: sterilizing by cobalt-60 gamma ray radiation at normal temperature and 4-6kGy dose. The protein-glutamic acid glutamate transglutaminase is a transferase for catalyzing a gene transfer reaction of a gene of 37276, can effectively improve the property of protein gel, catalyzes the intermolecular or intramolecular formation of lysine covalent bonds in the protein, enables the intramolecular and intermolecular crosslinking of the protein to form an intramolecular and intermolecular network structure, and further enables the gel t623 to endow the protein food with better function specialization and improve the nutritional value of the protein.
Example 3
(1) Selecting meat, removing fascia, lymph, fat, extravasated blood and the like, and then cutting the meat into 350-400 g meat blocks;
(2) Soaking and deodorization treatment: soaking the meat paste in a fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1;
(3) Curing treatment: fully and uniformly mixing the soybean protein, the carrageenan, the seasoning, the sucrose and the mixed microbial inoculum ingredient with a proper amount of water, putting the mixture and the minced meat together into a stirring machine, stirring and uniformly mixing, and pickling for 18 hours at the temperature of 0-4 ℃;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of cane sugar, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite and 0.1% of polyphosphoric acid, and forming a smear;
(5) Adopting a variable-temperature drying process by adopting a heat pump, drying at the temperature of 65-70 ℃ by using hot air at the initial stage and the humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all samples for 3min at 150 ℃.
Example 4
Adopt the influence of color protection auxiliary agent of this application to dried meat colorimetric value and nitrite content, adopt the dried meat slice of the compound color protection auxiliary agent of above-mentioned pickling to carry out the colorimetric value survey of storage period, only use sodium nitrite to pickle the dried meat slice colorimetric value that does not add the color protection auxiliary agent with traditional approach and compare, see the following table in the result. It is known that the dried meat slices pickled with the composite color-protecting additive have no significant difference (p > 0.05) in L, a and b values from the control group. The values of L, a and b of the two do not change too much with the prolonging of the storage time. The results show that the color of the dried meat slice pickled by using the composite color protection auxiliary agent can reach the effect of the traditional pickling method, and the color stability is good in shelf life. The preserved meat cured by the composite color-protecting auxiliary agent has no significant difference (p is more than 0.05) in L, a and b values compared with the control group. The values of L, a and b of the two do not change too much with the prolonging of the storage time. The results show that the color of the dried meat slice pickled by using the composite color protection auxiliary agent can reach the effect of the traditional pickling method, and the color stability is good in shelf life.
Figure BDA0003862429100000091
Example 5
Nitrite and nitrosamine assay
The nitrite content is measured by adopting a naphthyl ethylenediamine hydrochloride method. After precipitating protein and removing fat, under the condition of weak acid, the nitrite is diazotized with sulfanilic acid, and then coupled with naphthyl ethylenediamine hydrochloride to form mauve dye, and the absorbance value is measured at 538 nm.
The extraction of volatile nitrosamines from meat products is usually carried out by steam distillation. 50 g of the minced sample was weighed, homogenized by adding 50mL of ultrapure water and 60g of sodium chloride, and transferred to an all-glass distillation flask for steam distillation. 40mL of methylene chloride was added to the receiving flask and 300mL of fractions were collected. To the fractions, 4mL of 37% concentrated hydrochloric acid was added, shaken well, and transferred to a separatory funnel. The mixture was extracted three times with 120mL of methylene chloride, and the methylene chloride solution was collected, dried over anhydrous sodium sulfate, transferred to a K-D concentrator, concentrated to about 10mL in a 56 ℃ water bath, concentrated to 100. Mu.L with nitrogen purge, and analyzed by GC-MS.
Chromatographic conditions are as follows: HP-INNOWAx quartz capillary column; temperature programming: the initial temperature is 70 ℃, the temperature is kept for 3min, the temperature is increased to 140 ℃ at 15 ℃/min, then the temperature is increased to 180 ℃ at 5 ℃/min, and then the temperature is increased to 250 ℃ at 20 ℃/min, and the temperature is kept for 3min; high-purity helium with the purity more than or equal to 99.999 percent, and in a constant-current mode at a rate of 1mL/min; the sample inlet temperature is 230 ℃, the sample injection amount is 1 mu L, the sample injection is not divided, and the non-divided time is 1min. Mass spectrum conditions: EI ionization mode, electron energy 70eV; the ion source temperature is 220 ℃, and the transmission line temperature is 250 ℃; the solvent delay time is 4min; the collection method is full Scan (Scan) and selective ion detection (Sim).
Under the measuring conditions, the linear relation between the sodium nitrite and the nitrosamine in the concentration range of the standard solution is good, and the correlation coefficient can reach more than 0.999. The inhibitory effect on nitrite and nitrosamine is expressed as inhibition (%): inhibition = (1-C/C0) × 100%.
Figure BDA0003862429100000101

Claims (6)

1. A low-salt dried meat slice with low nitrite residue and a preparation method thereof are characterized by comprising the following steps:
(1) Pretreatment of raw materials: respectively mincing lean meat and pure fat meat with a meat mincer;
(2) Soaking and deodorization treatment: soaking the meat paste in a fishy smell removing solution at the treatment temperature of 60 ℃ for 60min, wherein the weight ratio of the meat paste to the fishy smell removing solution is 1;
(3) Curing treatment: fully and uniformly mixing ingredients such as soybean protein, carrageenan, seasoning, cane sugar, mixed microbial inoculum and the like with a proper amount of water, putting the mixture and the minced meat into a stirring machine, stirring and uniformly mixing, and pickling for 18 hours at the temperature of 0-4 ℃;
(4) Mixing 95-96% of fermented meat stuffing, 0.5-1% of cane sugar, 0.5-1% of glucose, 2.5% of salt, 100mg/kg of sodium nitrate, 70mg/kg of sodium nitrite, 0.1% of polyphosphoric acid and 0.2% of salt color protection auxiliary agent, and then forming a smear piece;
(5) Adopting a variable-temperature drying process by adopting a heat pump, drying at the temperature of 65-70 ℃ by using hot air at the initial stage and the humidity of 30%, gradually increasing the drying temperature to 75-80 ℃ until the moisture content of the sample is close to 17%, and finally baking all samples for 3min at 150 ℃.
(6) After the sample is cooled to room temperature, inoculating staphylococcus and micrococcus in a mass ratio of 1 7 CFU/g。
2. The low-salt dried meat slice with low nitrite residue and the preparation method thereof according to claim 1, wherein the fishy smell removing solution consists of 5% of salt, 10% of carrot juice and 2% of garlic juice.
3. The low-salt dried meat slice with low nitrite residue and the preparation method thereof according to claim 1, wherein a mixed microbial inoculum is fermented, and the mixed microbial inoculum is prepared by combining lactobacillus plantarum, pediococcus pentosaceus and staphylococcus carnosus according to a ratio of 1.
4. The low-salt dried meat slice with low nitrite residue and the preparation method thereof according to claim 1, wherein the color-protecting additive is prepared from the following components in percentage by weight: tea polyphenol, ascorbic acid, D-sodium erythorbate, gluconic acid-delta-lactone, citric acid and nicotinamide.
5. The low-salt dried meat slice with low nitrite residue as claimed in claim 3, wherein the addition amounts of tea polyphenols, ascorbic acid, D-sodium erythorbate, glucono-delta-lactone, citric acid and nicotinamide are 300 mg/kg -1 ，750mg·kg -1 And 350mg kg -1 ，450mg·kg -1 ，350mg·kg -1 ，2000mg·kg -1 。
6. The low-salt dried meat slice with low nitrite residue and the preparation method thereof according to claim 1, is characterized in that the sterilization: sterilizing by cobalt-60 gamma ray radiation at normal temperature and 4-6kGy dose.
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CN108669466A (en) * 2018-04-23 2018-10-19 河南牧业经济学院 A kind of production method that leisure spiced beef is dry
CN111280397A (en) * 2020-03-18 2020-06-16 浙江大学 Preparation method of low-mutton-smell fermented dried mutton slices

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CN107410896A (en) * 2017-05-17 2017-12-01 天津众品食业有限公司 A kind of new Spiced beef processing technology
CN108669466A (en) * 2018-04-23 2018-10-19 河南牧业经济学院 A kind of production method that leisure spiced beef is dry
CN111280397A (en) * 2020-03-18 2020-06-16 浙江大学 Preparation method of low-mutton-smell fermented dried mutton slices

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