CN116326736A - 一种锦色肴肉及其制备方法 - Google Patents
一种锦色肴肉及其制备方法 Download PDFInfo
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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
- A23L13/70—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
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
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- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- 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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Abstract
本发明公开了一种锦色肴肉及其制备方法,锦色肴肉由以下重量组份的原料制备而成:猪蹄髈200份、猪肉皮95份、西兰花20份、白菜20份、胡萝卜20份、玫瑰10份、花椒0.15份、精盐29份、硝0.03份、天博肉味香精1份、八角0.15份、葱段0.5份、姜片0.25份、料酒0.5份。本发明在传统的镇江肴肉的基础之上配上了凝固的蔬菜汁水,不仅使营养更加丰富,实现荤素搭配,还使丰富了肴肉的口味,改善了色泽,降低了菜肴的油腻感;同时使用的天博肉味香精,增加了菜肴的鲜味,荤素搭配既可营养互补,又可丰富菜肴的风味及颜色,提高食欲,使人食而不腻,使菜肴的味道更加符合大众的口味需求。
Description
技术领域
本发明涉及食品制作技术领域,尤其涉及一种锦色肴肉及其制备方法。
背景技术
镇江肴肉以其悠久的历史文明于世界,但是这道菜肴口味比较单调,口感比较油腻,不符合大众的口味需求,没有能够与时俱进。锦色肴肉对镇江肴肉进行改良,增加菜肴的色泽,使菜肴的色泽更加鲜艳,丰富菜肴的营养价值。
针对传统的镇江肴肉口味单调的缺点,我们利用天博肉味香精增加了食品的鲜味。据日本熊本大学医学系的前田浩教授报告,多吃肉类脂肪会在体内产生一种能破坏遗传基因的强力物质,从而提高了发生癌症的可能性。如果肉食配合蔬菜食用,就可抑制这种致癌作用。
瘦肉中含有大量血红素,血红素同氧化类脂肪物反应,能生成过氧化类脂,过氧化类脂能强烈地伤害遗传基因。
如果把过氧化类脂体与细菌的遗传基因一起放人试管内,并掺和黄绿色菜叶的汁液,结果发现,黄绿色菜汁液具有抑制过氧化类脂物损伤遗传基因的作用。蔬菜加热后的汁液,抑制效果更佳,是生蔬菜汁液的10倍以上;特别是西兰花、胡萝卜、白菜等蔬菜,其汁液对过氧化类脂体的抑制作用更强。
发明内容
本发明的目的在于提供一种锦色肴肉及其制备方法,以解决上述技术问题。
为实现上述目的本发明采用以下技术方案:
一种锦色肴肉,由以下重量组份的原料制备而成:猪蹄髈200份、猪肉皮95份、西兰花20份、白菜20份、胡萝卜20份、玫瑰10份、花椒0.15份、精盐29份、硝0.03份、天博肉味香精1份、八角0.15份、葱段0.5份、姜片0.25份、料酒0.5份。
一种锦色肴肉的制备方法,包括如下步骤:
步骤1、原料肉的选择与处理;
蹄髈:选择皮薄的瘦肉型猪肉为原料,按重量份数取其1千份的前蹄髈进行加工,将蹄髈剔骨去筋,刮净残毛,洗涤干净;
蔬菜:选用新鲜的西兰花、胡萝卜、白菜、食用玫瑰,将西兰花、白菜焯水、胡萝卜煮熟,按重量份数分别将100份西兰花、100份胡萝卜、100份白菜、50份食用玫瑰加入等量的晾凉的白开水榨成汁,过滤取蔬菜汁;
步骤2、腌制;
将蹄髈皮面朝下置于肉案上,用铁钎在瘦肉上戳若干小洞;
按重量份数用0.75份花椒和100份盐炒制花椒盐,将花椒盐、5份的肉味香精均匀揉擦在肉上,再抓住肉来回揉透,使腌料通过小洞渗透到肉的内部,将0.15份的硝溶于5份的晾凉的白开水中,均匀地撒于肉面上,拍打使之渗透;
揉好后放入2°C至8°C腌制三天,腌制好后取出,放入冷水浸泡两小时除去涩味、咸味,漂洗干净;
步骤3、煮制;
蹄髈:按重量份数取清水1千份、35份盐于锅中,加入2.5份料酒,然后于纱布袋内加入2.5份葱段、1.25份姜片、0.75份八角,扎紧袋口,放入锅中,最后把腌好洗净的蹄髈放入锅内,用旺火烧开,撇去浮沫,改用微火煮3小时,至竹筷可轻松刺入肉中即可捞出;
猪皮:按重量份数将475份猪皮焯水捞出刮去肥膘和毛发,往复三次,小火煮至猪皮柔软接近透明;
蔬菜皮冻汁:按重量份数将475份的猪皮焯水捞出,刮去肥膘和毛发,切成1立方厘米的小块,再放入750份水中熬煮2小时,加入10份盐调味。煮好后的皮冻汁与2:1的蔬菜汁混合备用;
步骤4、压蹄;
取宽9cm、长14cm、高5cm的容器,按重量份数将20份猪皮外皮朝下,平整摆放容器最底部,接着放200份的蹄髈肉,码放整齐,浇注蔬菜皮冻汁,至刚好漫过蹄髈,用重物压实,放入2°C至8°C的环境中冷藏成型后,取出进行包装即可。
本发明的有益效果是:传统的镇江肴肉口味比较单调,并且给人带来油腻的感觉;本发明在传统的镇江肴肉的基础之上配上了凝固的蔬菜汁水,不仅使营养更加丰富,实现荤素搭配,还使丰富了肴肉的口味,改善了色泽,降低了菜肴的油腻感;同时使用的天博肉味香精,增加了菜肴的鲜味,使菜肴的味道更加符合大众的口味需求。
在制作该产品时,使用了蹄髈作为主要原料,西兰花、白菜、胡萝卜、食用玫瑰作为辅料。蹄髈味道鲜美,而且含有丰富的蛋白质、脂肪和脂溶性维生素A等营养素;而蔬菜则富含水溶性B族维生素和维生素C、无机盐等。荤素搭配既可营养互补,又可丰富菜肴的风味及颜色,提高食欲,使人食而不腻。
锦色肴肉克服了传统的镇江肴肉口味单调和油腻的缺点,提高了菜肴的营养价值,丰富了口感、风味、色泽,因此具有较好的发展前景,能够替代传统肴肉,成为主流。
实施方式
下面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。
一种锦色肴肉,由以下重量组份的原料制备而成:猪蹄髈200克、猪肉皮95克、西兰花20克、白菜20克、胡萝卜20克、玫瑰10克、花椒0.15克、精盐29克、硝0.03克、天博肉味香精1克、八角0.15克、葱段0.5克、姜片0.25克、料酒0.5克。
一种锦色肴肉的制备方法,包括如下步骤:
步骤1、原料肉的选择与处理;
蹄髈:选择皮薄的瘦肉型猪肉为原料,取其1千克左右的前蹄髈进行加工,将蹄髈剔骨去筋,刮净残毛,洗涤干净;
蔬菜:选用新鲜的西兰花、胡萝卜、白菜、食用玫瑰,将西兰花、白菜焯水、胡萝卜煮熟,分别将100克西兰花、100克胡萝卜、100克白菜、50克食用玫瑰加入等量的晾凉的白开水榨成汁,过滤取蔬菜汁;
步骤2、腌制;
将蹄髈皮面朝下置于肉案上,用铁钎在瘦肉上戳若干小洞;
用0.75克花椒和100克盐炒制花椒盐,将花椒盐、5克的肉味香精均匀揉擦在肉上,再抓住肉来回揉透,使腌料通过小洞渗透到肉的内部,将0.15克的硝溶于5克的晾凉的白开水中,均匀地撒于肉面上,拍打使之渗透;
揉好后放入2°C至8°C腌制三天,腌制好后取出,放入冷水浸泡两小时除去涩味、咸味,漂洗干净;
步骤3、煮制;
蹄髈:取清水1千克、35克盐于锅中,加入2.5克料酒,然后于纱布袋内加入2.5克葱段、1.25克姜片、0.75克八角,扎紧袋口,放入锅中,最后把腌好洗净的蹄髈放入锅内,用旺火烧开,撇去浮沫,改用微火煮3小时,至竹筷可轻松刺入肉中即可捞出;
猪皮:将475克猪皮焯水捞出刮去肥膘和毛发,往复三次,小火煮至猪皮柔软接近透明;
蔬菜皮冻汁:将475克的猪皮焯水捞出,刮去肥膘和毛发,切成1立方厘米的小块,再放入750克水中熬煮2小时,加入10克盐调味。煮好后的皮冻汁与2:1的蔬菜汁混合备用;
步骤4、压蹄;
取宽9cm、长14cm、高5cm的容器,将20克猪皮外皮朝下,平整摆放容器最底部,接着放200克的蹄髈肉,码放整齐,浇注蔬菜皮冻汁,至刚好漫过蹄髈,用重物压实,放入2°C至8°C的环境中冷藏成型后,取出进行包装即可。
蹄髈:
①胶质:蹄髈中主要是含有猪肉成分和猪皮成分存在,所以说蹄髈的胶质是非常丰富的。同时对于蹄髈来说,还可以帮助我们人体起到提供优质蛋白质的功效,对于提供我们人体所必需的各类脂肪酸都是有意义的。同时对蹄髈来说,这是可以帮助我们提供血红素的,同时还可以通过吃蹄髈的方法来促进铁的吸收,其中的半胱氨酸是能帮助我们改善缺铁性贫血问题的。
②补精益气:蹄髈属于一种味甘咸、性平的食物,而且还可以有和血脉、润肌肤的功效,同时蹄髈的填肾精、健腰脚的作用都是很强的。大家吃蹄髈的时候是可以起到补腰力、益骨髓的功效,这样是可以帮助我们改善腰酸背痛不适问题的,对我们预防骨质疏松的问题也有意义,同时对于青少年来说,在发育的过程中吃蹄髈很不错,这样对促进骨骼的发育是有好处的,而且中老年人食用蹄髈也很不错,可以很好的延缓骨质老化、早衰的问题。
③促进发育:蹄髈对促进发育是有意义的,我们经常的食用蹄髈,这样就能起到促进机体的效果,而且蹄髈对于我们体质过弱的人群来说,也是有好处的,这样的强健体质功效也很不错。
④补血:蹄髈的补血功效也是很强的,因为蹄髈是可以帮助我们人体提供优质蛋白质的,而且其中还有我们人体所必需的各种脂肪酸,同时蹄髈对于补血益气也是有意义的,所以大家吃蹄髈很不错。
⑤强体增肥:吃蹄髈的时候可以有强体增肥的功效,主要是因为蹄髈是营养价值很丰富的一种食物,我们吃蹄髈可以帮助补充非常多的蛋白质,在蹄髈中还含有大量的胶原蛋白质的存在,这种物质实际上是和肉皮比较相似的,吃了之后就可以让我们皮肤更加的润泽,同时也是强体增肥的好选择。
①补肾益精;
西兰花性甘平,入肾经,有补肾益精的功效,久病体虚、肢体痿软、耳鸣健忘者常食西兰花能够改善症状,增强体质。
②健胃消食;
西兰花中含有二硫酚硫酮,这种有机成分气味芳香,有健胃消食的功效。而中医中认为西兰花归脾、胃经,有补脾和胃的功效,因此脾胃虚弱者,经常觉得没有胃口的人,可以常食西兰花。
③防治坏血病;
西兰花中含有大量的维生素C,100g西兰花含有维生素C高达51mg,食用西兰花能很好的补充维生素C,缺乏维生素C会引起坏血病,而经常食用西兰花对坏血病有很好的防治作用。
④增强记忆力;
西兰花属于十字花科,这类蔬菜中都含有较多的乙酰胆碱,可增强人的记忆力。人在兴奋时,记忆力比较强,而乙酰胆碱是刺激大脑兴奋的主要物质,人在随着年龄的增长,体内乙酰胆碱的量在不断的减少,乙酰胆碱的缺乏使的人记忆力不断下降,思维迟钝,严重时还可能引起痴呆症。
⑤抗衰老;
西兰花中含有异硫氰化物以及维生素C,这两种成分都是强抗氧化剂,能识别并清除体内的自由基,而人体内天都会产生大量的自由基以及一些其他的氧化性物质,医学表明氧化物质是万病之源,也是引起人身体出现衰老的主要因素。清除自由基能够保证人体健康和延缓衰老。
⑥美白;
西兰花中含有二硫酚硫酮,能抑制体内黑色素的形成,减少黑色素,从而具有美白肌肤的功效。爱美的女性朋友不妨常食西兰花。
⑦促进生长发育;
人体的生长和发育不仅仅需要大量的蛋白质,还需要一些无机元素,这些成分看似微量,但却是不可缺少的。而西兰花中含有硒元素,对促进儿童生长发育和增强免疫力有着重要的作用。
⑧改善心血管功能;
西兰花中含有大量的维生素K,维生素K能维护心血管的韧性,增强血管的弹性,使血管不容易发生破裂,对于患有高血脂、高血压的老年人而言,常食西兰花能降低疾病的危险性。即便是健康人群,血管在老年之后也容易硬化,失去弹性,容易发生破裂,造成体内出血,食用西兰花能改善心血管功能。
⑨降低血糖;
西兰花中含有丰富的植物纤维,而植物纤维能降低糖分的吸收,减缓血糖的升高,对糖尿病有一定的辅助治疗效果。
⑩防癌;
西兰花中含有多种吲哚衍生物,能够降低降低人体内雌激素水平的作用,可预防乳腺癌的发生。并且西兰花中汉能提取出萝卜于素,有提高致癌物解毒酶活性的作用。
①保护视力;
胡萝卜含有大量胡萝卜素,这种胡萝卜素的分子结构相当于2个分子的维生素A,进入机体后,在肝脏及小肠粘膜内经过酶的作用,其中50%变成维生素A,具有促进眼内感光色素生成的能力,并能预防夜盲症、加强眼睛的辨色能力,也能减少眼睛疲劳与眼睛干燥。
②降血压;
胡萝卜中含有琥珀酸钾盐,有助于防止血管硬化,降低胆固醇及有降低血压的作用。胡萝卜中的叶酸,能减少冠心病发病因素。高血压者饮胡萝卜汁后,有很好的降压作用。吃较多胡萝卜的人群,比吃较少胡萝卜的人群,心脏病例几乎减少50%。
③降糖降脂;
胡萝卜中含有一些能减低人体血糖的成分,如维生素C、纤维素等,还含有懈皮素、山标酚能增加冠状动脉血流量的成分,经常食用胡萝卜有降低血糖的功效,所以胡萝卜是糖尿病患者的优选食物。
④防癌抗癌;
胡萝卜中含有丰富的维生素A原,在食用胡萝卜后这些维生素A原就会在机体内部转化为维生素A,提高机体内维生素A的浓度,预防上皮细胞的癌变,同时胡萝卜中还含有木质素,也能提高机体内吞噬细胞的活性,促进吞噬细胞消灭癌变细胞,有防癌抗癌的功效。
⑤延年益寿;
据美国疾控中心研究人员一项长达14年的跟踪调查结果发现,血液中的α-胡萝卜素含量越高的人拥有更长的寿命。另外血液中α-胡萝卜素的浓度越高,则受试者的心脏病危险就越低。而胡萝卜中的α-胡萝卜素含量十分高,经常食用胡萝卜就能提高机体内的α-胡萝卜素的浓度,起到健康长寿的作用。
⑥通便减肥;
胡萝卜中植物纤维含量很高,具有很强的吸水性,进食胡萝卜后这些植物纤维在胃肠道内吸水膨胀,增加饱腹感,可以减少其他食物的进食量,同时纤维素还能促进胃肠道的蠕动,促进排便,减少食物在胃肠道中的停留时间,减少机体对食物中脂肪的吸收,有一定的减肥效果。
⑦抗过敏;
日本的食物营养科学家发现胡萝卜中的β-胡萝卜素能够有效的预防皮肤对花粉的过敏症状和过敏性皮炎等过敏性疾病,而且β-胡萝卜素还能够调节细胞内的平衡,加强身体的抗过敏能力,从而使身体不易出现过敏反应。
⑧美容养颜;
德国的一项研究表明,胡萝卜含抗氧化剂胡萝卜素,皮肤中抗氧化剂浓度高的人,皱纹明显比皮肤中抗氧化剂浓度低的人少。
⑨促进婴幼儿生长;
维生素A是骨骼正常生长发育的必需物质,是机体生长的要素,有助于细胞增殖与生长。胡萝卜中的维生素A原含量非常之高,经常食用胡萝卜对促进婴幼儿的生长发育具有重要意义。
⑩改善贫血;
胡萝卜中的胡萝卜素的量很高,胡萝卜素有造血功能,经常食用胡萝卜能补充人体所需的血液,从而改善贫血或冷血症,同时含有丰富的钾,对机体电解质的调节至关重要,并能起到稳定血压的作用。
①粗纤维;
白菜含有丰富的粗纤维,不但能起到润肠、促进排毒的作用又刺激肠胃蠕动,促进大便排泄,帮助消化的功能。对预防肠癌有良好作用。
②维生素;
秋冬季节空气特别干燥,寒风对人的皮肤伤害极大。白菜中含有丰富的维生素C、维生素E,多吃白菜,可以起到很好的护肤和养颜效果。
③微量元素;
美国纽约激素研究所的科学家发现,中国和日本妇女乳腺癌发病率之所以比西方妇女低得多,是由于她们常吃白菜的缘故。白菜中有一些微量元素,它们能帮助分解同乳腺癌相联系的雌激素。妇女每天吃450克的白菜就能吸收500毫克的这种化合物,从而使体内一种子重要的酶数量增加,这种酶能帮助分解雌激素。
④铜;
富含铜,铜是人体健康不可缺少的微量营养素,对于血液、中枢神经和免疫系统,头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响。
⑤钙;
一杯熟的大白菜汁能提供几乎与一杯牛奶一样多的钙。所以很少使用乳制品的人可以通过食用足量的大白菜来获得更多的钙。
⑥果胶;
白菜中所含的果胶,可以帮助人体排除多余的胆固醇。
⑦钼;
白菜中还含有微量的钼,可抑制人体内亚硝酸胺的生成、吸收,起到一定的防癌作用。
⑧其它物质;
白菜中,铁,钾,维生素A的含量也比较丰富。
①补充营养;
玫瑰花营养价值极高,人们吃玫瑰花可吸收丰富,维生素A和维生素C还能吸收一些维生素E与天然多糖,这些物质被人体吸收后,可维持人体正常代谢,并能调节人体内分泌,可防止人体出现内分泌紊乱。
②活血调经;
活血调经也是人们吃玫瑰花的重要好处,因为玫瑰花中含有的一些营养能加快人体的气血循环,并能补益气血,他对女人因气血亏损和身体的气血阻滞导致的月经不调,有特别好的缓解作用。
③美容养颜;
经常吃玫瑰花还能美容养颜,因为它含有的维生素和多糖以及微量元素在被人体吸收后,都能作用于人类的皮肤,可提高人类皮肤细胞的活性,能促进皮肤细胞再生,防止皮肤衰老,也能淡化皮肤表面的色斑能让人们的皮肤变的更白嫩更细滑。
传统的镇江肴肉口味单调,在创新产品中加入了天博肉味香精,能够增加肉类的原味食用肉精可用于肉、禽、鱼等动物性食品中,增加其天然香味和鲜味,用量为5克/千克。除此之外,这种食品添加剂还能够改善风味。可改善一般食品的基本味,使甜、酸、苦、辣、鲜、香、咸更柔和浓郁,可以抑制食品中的不良气味。镇江肴肉的初加工工艺是比较复杂的,在腌制的过程中,加入天博肉味香精,增加食品的香味,使食品的口味更加符合大众的口味需求。
尽管已经示出和描述了本发明的实施例,对于本领域的普通技术人员而言,可以理解在不脱离本发明的原理和精神的情况下可以对这些实施例进行多种变化、修改、替换和变型,本发明的范围由所附权利要求及其等同物限定。
Claims (2)
1.一种锦色肴肉,其特征在于,由以下重量组份的原料制备而成:猪蹄髈200份、猪肉皮95份、西兰花20份、白菜20份、胡萝卜20份、玫瑰10份、花椒0.15份、精盐29份、硝0.03份、天博肉味香精1份、八角0.15份、葱段0.5份、姜片0.25份、料酒0.5份。
2.一种如权利要求1所述的锦色肴肉的制备方法,其特征在于,包括如下步骤:
步骤1、原料肉的选择与处理;
蹄髈:选择皮薄的瘦肉型猪肉为原料,按重量份数取其1千份的前蹄髈进行加工,将蹄髈剔骨去筋,刮净残毛,洗涤干净;
蔬菜:选用新鲜的西兰花、胡萝卜、白菜、食用玫瑰,将西兰花、白菜焯水、胡萝卜煮熟,按重量份数分别将100份西兰花、100份胡萝卜、100份白菜、50份食用玫瑰加入等量的晾凉的白开水榨成汁,过滤取蔬菜汁;
步骤2、腌制;
将蹄髈皮面朝下置于肉案上,用铁钎在瘦肉上戳若干小洞;
按重量份数用0.75份花椒和100份盐炒制花椒盐,将花椒盐、5份的肉味香精均匀揉擦在肉上,再抓住肉来回揉透,使腌料通过小洞渗透到肉的内部,将0.15份的硝溶于5份的晾凉的白开水中,均匀地撒于肉面上,拍打使之渗透;
揉好后放入2°C至8°C腌制三天,腌制好后取出,放入冷水浸泡两小时除去涩味、咸味,漂洗干净;
步骤3、煮制;
蹄髈:按重量份数取清水1千份、35份盐于锅中,加入2.5份料酒,然后于纱布袋内加入2.5份葱段、1.25份姜片、0.75份八角,扎紧袋口,放入锅中,最后把腌好洗净的蹄髈放入锅内,用旺火烧开,撇去浮沫,改用微火煮3小时,至竹筷可轻松刺入肉中即可捞出;
猪皮:按重量份数将475份猪皮焯水捞出刮去肥膘和毛发,往复三次,小火煮至猪皮柔软接近透明;
蔬菜皮冻汁:按重量份数将475份的猪皮焯水捞出,刮去肥膘和毛发,切成1立方厘米的小块,再放入750份水中熬煮2小时,加入10份盐调味。煮好后的皮冻汁与2:1的蔬菜汁混合备用;
步骤4、压蹄;
取宽9cm、长14cm、高5cm的容器,按重量份数将20份猪皮外皮朝下,平整摆放容器最底部,接着放200份的蹄髈肉,码放整齐,浇注蔬菜皮冻汁,至刚好漫过蹄髈,用重物压实,放入2°C至8°C的环境中冷藏成型后,取出进行包装即可。
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CN102415573A (zh) * | 2011-12-07 | 2012-04-18 | 南京农业大学 | 一种水晶肴肉及其生产工艺 |
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CN110604264A (zh) * | 2018-06-15 | 2019-12-24 | 江苏源春食品科技发展有限公司 | 一种肴肉的制备方法 |
CN110604263A (zh) * | 2018-06-15 | 2019-12-24 | 江苏源春食品科技发展有限公司 | 一种无硝肴肉及其制备方法 |
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CN102415573A (zh) * | 2011-12-07 | 2012-04-18 | 南京农业大学 | 一种水晶肴肉及其生产工艺 |
CN106360379A (zh) * | 2016-09-27 | 2017-02-01 | 江苏三源生物科技有限公司 | 一种巴马香猪水晶肴肉的制作方法 |
CN110604264A (zh) * | 2018-06-15 | 2019-12-24 | 江苏源春食品科技发展有限公司 | 一种肴肉的制备方法 |
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