CN1602744A - Instant meat balls and its production method - Google Patents
Instant meat balls and its production method Download PDFInfo
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- CN1602744A CN1602744A CNA2004100888071A CN200410088807A CN1602744A CN 1602744 A CN1602744 A CN 1602744A CN A2004100888071 A CNA2004100888071 A CN A2004100888071A CN 200410088807 A CN200410088807 A CN 200410088807A CN 1602744 A CN1602744 A CN 1602744A
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Abstract
This invention relates to a kind of meat bolus and its producing method, that is a kind of fast food obtained by cooling and drying in vacuum and its producing method. It relates to simple food producing industry. The method is: first, produce meat bolus with simple method, that is freezing meat bolus sufficiently under the temperature between minus 30 deg.C --minus 40 deg.C, and then dehydrate the freezing meat bolus in the vacuum dryer with the degree of vacuum of 100-120Pa. Finally, make up to obtain the product. The invention discloses carry-home, and it has a small weight proportion, good taste, color, and smell. The taste and the nutrition of the meat bolus are as well as the original ones. It can be preserved for a long time using the vacuumizing and whenever or wherever you are, you can enjoy it just by using spoiling water to steep it.
Description
Technical field
The present invention relates to a kind of burger and preparation method thereof, is a kind of instant meat balls that obtains by vacuum freeze-drying method and preparation method thereof specifically.Belong to general food processing field.
Background technology
Burger is the distinctive traditional food of China, meat ball, meat unit or the ball of being also referred to as among the people, also have the address refer in particular to as fish ball, chicken ball or ox ball etc.It is nutritious and taste is fine, but burger taste and do but quite time-consumingly easily, this and our the modern allegro life not harmony of the utmost point that seems is especially in special occasions such as mountain-climbing, navigation, exploration, army's field operations.Fresh-keeping burger, the quick-frozen burger of prior art processing, the fresh keeping time of energy proper extension burger, but all exist taste not ideal enough, the nutritional labeling loss is big, also needs when edible to carry out secondary operations, and storage requirement is restricted, shelf-life is short, shortcomings such as can not carrying whenever and wherever possible and eat.The characteristics of meatball product are in the prior art: but the burger of now doing is fond of eating is inconvenient quick, makes things convenient for burger food such as burger can or biltong ball, and convenient still mouthfeel and local flavor are undesirable.For example, Chinese patent CN1266647A discloses a kind of delicious meat pill and preparation method thereof, after wherein burger prepares through method commonly used, directly eat or be prepared into can and preserve, its defective is that mouthfeel is dry after placement after a while, and the burger of making can is through the soup stock long period of soaking, the ball body is sent out soft, and mouthfeel is bad.
Summary of the invention
The objective of the invention is to overcome the defective in the burger tradition eating method, provide a kind of instant meat balls, and the holding time is long, not only taste is identical with fresh burger, and does not lose the ready meat ball of nutritional labeling;
Another object of the present invention is that a kind of burger of being furnished with various delicious soup material packages can also be provided, and has satisfied different consumers' different demands.
Product of the present invention can satisfy the vast consumer demand of liking eating burger, and only needing brewed in hot water is edible, the promptly time saving and energy saving taste and the nutrition that can keep fresh burger again.
The preparation method of instant meat balls of the present invention:
Method with routine prepares burger, with the temperature of burger at-30 ℃～-40 ℃, carries out quick-frozen fully under preferred-40 ℃ the temperature, and then that quick-frozen is good burger is delivered in the vacuum drying cabin of 100-120Pa vacuum and dehydrated, the packing back; Wherein, quick-frozen is meant that with the burger deep colling, promptly the temperature of any part of each burger is all consistent with quick freezing temperature in the short as far as possible time fully.Generally look the granular size of burger and the tightness degree of putting, under-30 ℃～-40 ℃, through about 8-15 hour, the temperature of any part that can reach each burger was all consistent with cryogenic temperature.
The above-mentioned process that dehydrates is as follows: at first temperature of heating plate in the dryness storehouse was risen to 90 ℃ in 0.2-0.4 hour, be incubated 6-8 hour, again temperature was reduced to 75 ℃ in 2-4 hour, be incubated 2-4 hour, again temperature was reduced to 65 ℃ in 2-4 hour, be incubated 2-4 hour, again temperature reduced to 30 ℃ in 0.5-0.9 hour; Temperature of heating plate rose to 90 ℃ in the preferred dryness storehouse in 0.3 hour, was incubated 7 hours, again temperature was reduced to 75 ℃ in 3 hours, was incubated 3 hours, again temperature was reduced to 65 ℃ in 3 hours, was incubated 2 hours, again temperature was reduced to 30 ℃ in 0.7 hour;
The preparation method of above-mentioned burger is as follows:
1) the filling material is made: major ingredient is selected from one or more in the flesh of fish, beef, pork, mutton, donkey meat or the bird meat, adds conventional auxiliary material and seasoning and mixes, and is prepared into the ball shape;
2) boiling: boiling water is boiled, add the raw meat ball, treat that burger can pull out after ripe;
3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
Also comprise dehydrated vegetables flavor pack and/or conventional flavoring in the burger packing after above-mentioned the dehydrating, described dehydrated vegetables flavor pack preparation method is: through the various drying vegetables of cleaning, sterilization, arrangement, quick-frozen and vacuum drying step preparation;
Also comprise in the burger packing after above-mentioned the dehydrating: seasoning bag, dish pocket and/or sauce bag, its preparation method according to condiment sauce bag in the instant food in the prior art is made according to routine;
Above-mentioned packing is packed with vacuum damp-proofing, and the temperature during packing is at 15-20 ℃, and humidity is below 60%; Preferred Aluminium Foil Package pack;
The water content of above-mentioned dry back burger is lower than 3%, preferred 2%;
The product that obtains with above-mentioned method is an instant meat balls of the present invention.
Be the clear technical solution of the present invention of describing, the processing method of ready meat ball of the present invention is as follows:
1) the filling material is made: adopting Spanish mackerel meat is major ingredient, and various flavorings are that auxiliary material is made the Spanish mackerel burger; Or adopting in beef, pork, mutton, the donkey meat one or more to be major ingredient respectively, various flavorings are that auxiliary material is made various burgers;
2) shortening: boiling water is boiled, add the burger make, treat that burger can pull out after ripe;
3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
4) quick-frozen: the cold cuts ball is contained in the pallet of definite shape, sending into the storehouse temperature with special-purpose truck is to carry out quick-frozen in-30 ℃～-40 ℃ the quick freezing repository, makes each burger internal temperature reach-25 ℃～-40 ℃ equably;
5) vacuum dehydration drying: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature;
6) packing: the burger that drying is good is delivered in the make-up room and is packed with vacuum packaging bag.
The eating method of product of the present invention is: directly use the brewed in hot water burger, promptly return to the state when just having cooked in 3 minutes, can directly eat, can also add different seasoning bag, dish pocket and/or sauce bags in the packing, to obtain better taste.
The present invention adopts cryogenic vacuum freeze-drying and dehydrating technology, remove the moisture content more than 97% in the burger, under low-temperature condition, burger has kept former nutrition constant, and proportion is little, and rehydration is fast, color is all good, but only need just long storage time of vacuum packaging, not limited by season, region, all portability is edible whenever and wherever possible.
Product instant meat balls of the present invention is not the limitation Pork, but the common name of all meat balls such as general reference pork balls, fish ball, chicken ball or ox ball.
Following examples are used for description and interpretation the present invention, but are not used for limiting the scope of the invention.
The specific embodiment
Below in conjunction with embodiment, the present invention is done further narration.
Embodiment 1
(1) the filling material is made: with Chinese prickly ash, anise, each 200 gram of cassia bark, add the boiled back of 100 gram water soak 1-2 hour stand-by, Spanish mackerel meat 500 grams are minced, add an amount of above-mentioned condiment soup, and add the streaky pork that minces 100 grams, green onion 20 grams, ginger 10 grams, cooking wine 20 grams, salt 10 grams, stir after chickens' extract, sesame oil are an amount of, add 2 in starch 20 grams, egg again, stir the back with ball make-up machine or make the circular ball that diameter is 2cm by hand;
(2) boiling: after water is boiled, a ready-made ball is gone into pan boiling system, treat that a ball hikes up to pull out after boiling to get final product;
(3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
(4) quick-frozen: the cold cuts ball is put into the pallet of definite shape, send into the storehouse temperature with special-purpose truck and carry out quick-frozen in-30 ℃ the quick freezing repository, the quick-frozen time is 8 hours, makes each burger internal temperature reach-28 ℃;
(5) vacuum dehydration drying: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially at first in vacuum is the vacuum storehouse of 110Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 7 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 3 hours, again temperature is reduced to 65 ℃ in 3 hours, be incubated 2 hours, again temperature was reduced to 30 ℃ in 0.7 hour;
(6) packing: the dry good burger that will deliver from godown is delivered in the make-up room, add again after packing with aluminium foil bag the processing of utilization vacuum freeze-drying technique vegetables bag back finished product.
Embodiment 2
(1) the filling material is made: with cloves 0.3 gram, dried orange peel 0.3 gram, fennel seeds 0.3 gram, anise 0.6 gram, tsaoko 0.13 gram, semen myristicae 0.1 gram, cassia bark 0.4 gram, Chinese prickly ash 0.7 gram, kaempferia galamga 0.02 gram, the root of Dahurain angelica 0.1 gram, galingal 0.4 gram, fructus amomi 0.3 gram, add the boiled back of 300 gram water soak 1-2 hour stand-by, beef 500 grams are minced, add above-mentioned condiment soup, and add the green onion of mincing 200 grams, ginger 100 grams, cooking wine 20 grams, soy sauce 5 grams, salt 10 grams, chickens' extract, stir after white sugar is an amount of, add starch 50 grams again, 2 in egg stirs the back and makes the small circular ball that diameter is 2.5cm with ball make-up machine;
(2) boiling: after water is boiled, a ready-made ball is gone into pan boiling system system, treat that a ball hikes up to pull out after boiling to get final product;
(3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
(4) quick-frozen: the cold cuts ball is put into the pallet of definite shape, send into the storehouse temperature with special-purpose truck and carry out quick-frozen in-25 ℃ the quick freezing repository, the quick-frozen time is 9 hours, makes each burger internal temperature reach-30 ℃;
(5) vacuum dehydration drying: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 120Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 6 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 3 hours, again temperature is reduced to 65 ℃ in 2 hours, be incubated 3 hours, again temperature was reduced to 30 ℃ in 0.7 hour;
(6) packing; The burger that drying is good deliver in the make-up room under 15 ℃ with aluminium foil bag pack finished product.
Embodiment 3
Other are with embodiment 2, and wherein, the vacuum dehydration drying means is: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 100Pa temperature of heating plate was risen to 90 ℃ in 0.4 hour, be incubated 8 hours, again temperature was reduced to 75 ℃ in 4 hours, be incubated 4 hours, again temperature is reduced to 65 ℃ in 4 hours, be incubated 4 hours, again temperature was reduced to 30 ℃ in 0.9 hour.
Embodiment 4
Other are with embodiment 2, and wherein, the vacuum dehydration drying means is: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 110Pa temperature of heating plate was risen to 90 ℃ in 0.2 hour, be incubated 6 hours, again temperature was reduced to 75 ℃ in 2 hours, be incubated 2 hours, again temperature is reduced to 65 ℃ in 2 hours, be incubated 2 hours, again temperature was reduced to 30 ℃ in 0.5 hour.
Embodiment 5
(1) the filling material is made: pork 500 grams are minced, add green onion 200 grams, ginger 100 grams, cooking wine 20 grams, white sugar 5 grams, soy sauce 5 grams, salt 10 grams, chickens' extract and stir after an amount of, make the circular ball that diameter is 3cm with ball make-up machine after adding starch 50 grams, 1 stirring of egg again;
(2) boiling: after water is boiled, a ready-made ball is gone into pan boiling system, treat that a ball hikes up to pull out after boiling to get final product;
(3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
(4) quick-frozen: the cold cuts ball is put into the pallet of definite shape, send into the storehouse temperature with special-purpose truck and carry out quick-frozen in-35 ℃ the quick freezing repository, the quick-frozen time is 10 hours, makes each burger internal temperature reach-28 ℃;
(5) vacuum dehydration drying: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 100Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 8 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 2 hours, again temperature is reduced to 65 ℃ in 1 hour, be incubated 3 hours, again temperature was reduced to 30 ℃ in 0.7 hour;
(6) packing: the burger that drying is good deliver in the make-up room vegetables bag that after packing with aluminium foil bag under 20 ℃, adds the processing of utilization vacuum freeze-drying technique again finished product.
Embodiment 6
(1) the filling material is made: mutton 500 grams are minced, add green onion 200 grams, ginger 100 grams, cooking wine 20 grams, white sugar 5 grams, soy sauce 5 grams, salt 10 grams, chickens' extract and stir after an amount of, add starch 50 grams, 2 in egg, fine flour 50 grams again and make the circular ball that diameter is 3cm with ball make-up machine after stirring;
(2) boiling: after water is boiled, a ready-made ball is gone into pan boiling system, treat that a ball hikes up to pull out after boiling to get final product;
(3) cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water;
(4) quick-frozen: the cold cuts ball is put into the pallet of definite shape, send into the storehouse temperature with special-purpose truck and carry out quick-frozen in-30 ℃ the quick freezing repository, the quick-frozen time is 12 hours, makes each burger internal temperature reach-28 ℃;
(5) vacuum dehydration drying: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 100Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 8 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 2 hours, again temperature is reduced to 65 ℃ in 1 hour, be incubated 3 hours, again temperature was reduced to 30 ℃ in 0.7 hour;
(6) packing: the burger that drying is good deliver in the make-up room with aluminium foil bag pack finished product.
Embodiment 7
(1) the filling material is made: donkey meat 500 grams are minced, add green onion 200 grams, ginger 100 grams, cooking wine 20 grams, white sugar 5 grams, soy sauce 5 grams, salt 10 grams, chickens' extract and stir after an amount of, make the circular ball that diameter is 3cm with ball make-up machine after adding starch 50 grams, 1 stirring of egg again.
(2) boiling: after water is boiled, a ready-made ball is gone into pan boiling system, treat that a ball hikes up to pull out after boiling to get final product.
(3) cross water: with the burger of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water.
(4) quick-frozen; The cold cuts ball is put into the pallet of definite shape, send into the storehouse temperature with special-purpose truck and carry out quick-frozen in-35 ℃ the quick freezing repository, the quick-frozen time is 10 hours, makes each burger internal temperature reach-33 ℃.
(5) vacuum dehydration drying; The burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially at first in vacuum is the vacuum storehouse of 120Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 8 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 2 hours, again temperature is reduced to 65 ℃ in 1 hour, be incubated 3 hours, again temperature was reduced to 30 ℃ in 0.7 hour.
(6) packing; The burger that drying is good deliver in the make-up room with aluminium foil bag pack finished product.
Embodiment 8
Other are with embodiment 7, and wherein, the vacuum dehydration drying means is: the burger that quick-frozen is good is delivered in the dry vacuum container and is dehydrated, and dry run is undertaken by the process curve with time and variations in temperature.Be specially in vacuum is the vacuum storehouse of 110Pa temperature of heating plate was risen to 90 ℃ in 0.3 hour, be incubated 6 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 2 hours, again temperature is reduced to 65 ℃ in 3 hours, be incubated 2 hours, again temperature was reduced to 30 ℃ in 0.5 hour.
Claims (10)
1. the preparation method of an instant meat balls, it is characterized in that: prepare burger with conventional method, burger is carried out quick-frozen fully under-30 ℃～-40 ℃ temperature, then that quick-frozen is good burger is delivered in the dry vacuum container under the 100-120Pa vacuum and is dehydrated, the packing back; Wherein, the process that dehydrates is as follows: at first temperature of heating plate in the dryness storehouse was risen to 90 ℃ in 0.2-0.4 hour, be incubated 6-8 hour, again temperature was reduced to 75 ℃ in 2-4 hour, be incubated 2-4 hour, again temperature is reduced to 65 ℃ in 2-4 hour, be incubated 2-4 hour, again temperature was reduced to 30 ℃ in 0.5-0.9 hour.
2. according to the preparation method of the described instant meat balls of claim 1, it is characterized in that: also comprise dehydrated vegetables flavor pack and/or conventional flavoring in the burger packing after wherein dehydrating, described dehydrated vegetables flavor pack preparation method is: through the various drying vegetables of cleaning, sterilization, arrangement, quick-frozen and vacuum drying step preparation.
3. according to the preparation method of the described instant meat balls of claim 1, it is characterized in that: also comprise in the burger packing after wherein dehydrating: seasoning bag, dish pocket and/or sauce bag, its preparation method according to condiment sauce bag in the instant food in the prior art is made according to routine.
4. according to the preparation method of any described instant meat balls among the claim 1-3, it is characterized in that: the process that wherein dehydrates is as follows: temperature of heating plate in the dryness storehouse was risen to 90 ℃ in 0.3 hour, be incubated 7 hours, again temperature was reduced to 75 ℃ in 3 hours, be incubated 3 hours, again temperature is reduced to 65 ℃ in 3 hours, be incubated 2 hours, again temperature was reduced to 30 ℃ in 0.7 hour.
5. according to the preparation method of any described instant meat balls among the claim 1-3, it is characterized in that: wherein the preparation method of burger is as follows:
The filling material is made: major ingredient is selected from one or more in the flesh of fish, beef, pork, mutton, donkey meat or the bird meat, adds conventional auxiliary material and flavoring for mixture, is prepared into the ball shape;
Boiling: boiling water is boiled, add the raw meat ball, treat that burger can pull out after ripe;
Cross water: with the cold cuts ball of pulling out, put into the cold water that fills sterilization and cross water, pull out again and drain away the water.
6. according to the preparation method of any described instant meat balls among the claim 1-3, it is characterized in that: wherein said packing adopts the vacuum damp-proofing packing, and the temperature during packing is at 15-20 ℃, and humidity is below 60%.
7. according to the preparation method of the described instant meat balls of claim 1, wherein, the vacuum in the dry vacuum container is 100-120Pa.
8. according to the preparation method of the described instant meat balls of claim 4, wherein, the water content of dry back burger is lower than 3%.
9. according to the preparation method of claim 4 or 8 described instant meat balls, wherein, the water content of dry back burger is 2%.
10. an instant meat balls is used as any described method preparation among the claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100888071A CN1302728C (en) | 2004-11-04 | 2004-11-04 | Instant meat balls and its production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CNB2004100888071A CN1302728C (en) | 2004-11-04 | 2004-11-04 | Instant meat balls and its production method |
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| CN1602744A true CN1602744A (en) | 2005-04-06 |
| CN1302728C CN1302728C (en) | 2007-03-07 |
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| CNB2004100888071A Expired - Fee Related CN1302728C (en) | 2004-11-04 | 2004-11-04 | Instant meat balls and its production method |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317671B (en) * | 2008-07-05 | 2011-03-30 | 荣成波德隆食品有限公司 | Quick-freezing pork vegetable roll food and preparation thereof |
| CN101455414B (en) * | 2007-12-11 | 2011-11-02 | 浙江炎亭江蟹产业有限公司 | Fish ball food and preparation method thereof |
| CN104146281A (en) * | 2014-06-30 | 2014-11-19 | 马鞍山雨润百瑞食品有限公司 | Seafood flavor ass meat balls and preparation method thereof |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN107581520A (en) * | 2017-11-10 | 2018-01-16 | 福建坤兴海洋股份有限公司 | A kind of fast food beef dumplings and preparation method thereof |
| CN110810746A (en) * | 2019-12-19 | 2020-02-21 | 金灵 | Preparation process of instant brewing meat product |
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
| CN114209020A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Pork ball and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1299606C (en) * | 2003-03-21 | 2007-02-14 | 宋述孝 | Instant potted shark's fin and its producing method |
| CN1245104C (en) * | 2003-04-19 | 2006-03-15 | 宋述孝 | Instant cooked mutton with bun, and its prepn. method |
-
2004
- 2004-11-04 CN CNB2004100888071A patent/CN1302728C/en not_active Expired - Fee Related
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455414B (en) * | 2007-12-11 | 2011-11-02 | 浙江炎亭江蟹产业有限公司 | Fish ball food and preparation method thereof |
| CN101317671B (en) * | 2008-07-05 | 2011-03-30 | 荣成波德隆食品有限公司 | Quick-freezing pork vegetable roll food and preparation thereof |
| CN104146281A (en) * | 2014-06-30 | 2014-11-19 | 马鞍山雨润百瑞食品有限公司 | Seafood flavor ass meat balls and preparation method thereof |
| CN104207178A (en) * | 2014-07-05 | 2014-12-17 | 许炜 | Fruit-flavor donkey flesh ball and preparation method thereof |
| CN106071938A (en) * | 2016-06-14 | 2016-11-09 | 吉林大学 | A kind of fruit and vegerable are combined the manufacture method of ready meat ball |
| CN107581520A (en) * | 2017-11-10 | 2018-01-16 | 福建坤兴海洋股份有限公司 | A kind of fast food beef dumplings and preparation method thereof |
| CN110810746A (en) * | 2019-12-19 | 2020-02-21 | 金灵 | Preparation process of instant brewing meat product |
| CN111631354A (en) * | 2020-06-10 | 2020-09-08 | 鄂尔多斯市赫格日民族特色食品有限公司 | Method for making freeze-dried meat |
| CN114209020A (en) * | 2021-12-14 | 2022-03-22 | 今麦郎食品股份有限公司 | Pork ball and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1302728C (en) | 2007-03-07 |
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Granted publication date: 20070307 Termination date: 20121104 |