CN102366109B - Industrialized production method and production equipment of Tong'an (Xiamen) style processed pork - Google Patents

Industrialized production method and production equipment of Tong'an (Xiamen) style processed pork Download PDF

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CN102366109B
CN102366109B CN2011103025064A CN201110302506A CN102366109B CN 102366109 B CN102366109 B CN 102366109B CN 2011103025064 A CN2011103025064 A CN 2011103025064A CN 201110302506 A CN201110302506 A CN 201110302506A CN 102366109 B CN102366109 B CN 102366109B
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weight portion
meat
conveyer belt
halogen
pork
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CN102366109A (en
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胡涛
于米华
郭炜
陈宁前
张志刚
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XIAMEN YINTAI GROUP CO Ltd
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XIAMEN YINTAI GROUP CO Ltd
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Abstract

The invention discloses an industrialized production method and production equipment of Tong'an (Xiamen) style steamed pork with soy sauce. The production method comprises the following steps: 1. trimming a raw material: cutting pork into pieces; 2. curing: curing the pork pieces with salt water and seasoning; 3. precooking: precooking the cured pork pieces; 4. frying and cooking in marinade: frying and then cooking the pork pieces in marinade so as to obtain the semi-finished product of the Tong'an style steamed pork with proper taste and flavor; 5. bagging and sealing: putting the semi-finished product of the Tong'an style steamed pork and auxiliary materials in a high-temperature retort pouch; and 6. sterilizing at high temperature: transferring the high-temperature retort pouch with the semi-finished product of the Tong'an style steamed pork and the auxiliary materials to a high-temperature and high-pressure sterilization kettle for sterilization so as to finally obtain the finished product of the Tong'an style steamed pork after the high-temperature retort pouch is fully cooled. The industrialized production method has the advantages that the production process of the Tong'anstyle steamed pork with soy sauce is changed from the traditional hand-made mode to an industrialized production mode so as to improve the production efficiency and stabilize the product quality, wherein, the taste of the obtained Tong'an style steamed pork is equivalent to that obtained by the traditional mode, and the obtained Tong'an style steamed pork can be stored at normal temperature for more than 6 months.

Description

Tongan City envelope meat industry production method and production equipment
Technical field
The present invention relates to a kind of Tongan City envelope meat industry production method and production equipment.
Background technology
Same An County, the south of Fujian Province " envelope meat " because being with the meat dress basin of monoblock, is added a cover into cage and is cooked it, serves just flip, so be called " envelope meat "." Tongan City envelope meat " is the Xiamen traditional food of South Fujian Province of enjoying great prestige, and its look glow, aromatic flavour, unique flavor are with a long history." Tongan City envelope meat " is widely known famous-eat in the Xiamen, and extremely dense celebrating flavor is arranged, and marries, gives birth to a child, child's full moon, entertains guests etc., and " Tongan City envelope meat " is absolutely necessary.The south of Fujian Province is famous overseas Chinese hometown, and a lot of overseas Chinese outside bear in mind constantly " Tongan City envelope meat ".Countrymen residing abroad return to one's home village when being on home leave, and also must eat this local, road typical local dish.Because their popularization, " Tongan City envelope meat " are now well-known overseas.
Cause from ancient times to the present " Tongan City envelope meat " all is now to do now to eat, general four or five experienced cooks gather together, a whole day is very busy also can only make 70-80 part " Tongan City envelope meat ", waste time and energy, can't meet the need of market, and can not normal temperature storage, therefore " Tongan City envelope meat " can't be promoted always.
" Tongan City envelope meat " was originated between the positive moral of Ming Dynasty year, and often by the secret prescription handed down in the family from generation to generation of succession, because the experience of each is different, " Tongan City envelope meat " seasoning of making and the selection of auxiliary material are different in processing.Each also is not quite similar to the technique understanding of making, and has formed the situation that dragons and fishes jumbled together at present, is unfavorable for the popularization of " Tongan City envelope meat ".One or two producer that scale is less arranged, produce vacuum-packed " Tongan City envelope meat ".This product can only cryogenic freezing be preserved, and " Tongan City envelope meat " gap of local flavor and form and traditional fabrication is larger, and the desired gap of quality and consumer is very large, fails to go on the market and promotes successfully.
Summary of the invention
The invention provides Tongan City envelope meat industry production method and production equipment, it has overcome the deficiency that Tongan City envelope meat in the background technology can't suitability for industrialized production.
One of technical scheme that adopts that the present invention solves its technical problem is:
Tongan City envelope meat industry production method, it comprises:
Step 10, raw material finishing: be used for pork is cut into cube meat;
Step 20 is pickled: be used for adopting salt solution and flavoring to pickle pork;
Step 30 is precooked: be used for precooking cube meat, to remove the fishy smell in the cube meat;
Step 40, fried halogen boils: be used for first fried cube meat, the halogen piece of cooking meat again is to obtain Tongan City envelope meat semi-finished product of suitable mouthfeel and local flavor;
Step 50, pack sealing: be used for that meat semi-finished product and auxiliary material are sealed in Tongan City and together pack in the high-temperature retort bag;
Step 60, high temperature sterilization: will install the high-temperature retort bag of Tongan City envelope meat semi-finished product and auxiliary material, and send into the high temperature high pressure sterilizing still, and carry out sterilization operation, and after abundant cooling is finished in sterilization, obtain Tongan City envelope meat finished product.
Among one preferred embodiment: in the described step 20, adopt injector that salt solution and flavoring are injected in the cube meat, pickle again so that salt solution and flavoring evenly distribute in cube meat.
Among one preferred embodiment: in the described step 40, be used for first fried cube meat, then oil strain, again the halogen piece of cooking meat.
Among one preferred embodiment: in the described step 40, be used for first fried cube meat, then oil strain, again cook meat piece, again cooling of halogen.
Among one preferred embodiment: in the described step 40, described fried cube meat, fried time 1-5 minute, frying temperature 160-230 degree; The described halogen piece of cooking meat, halogen boiled time 20-55 minute, temperature 85-99 degree.
Among one preferred embodiment: the halogen in the described step 40 boils the halogen steamed dumping and contains: pig bone made soup 1000 weight portions, salt 18-22 weight portion, white granulated sugar 22-28 weight portion, monosodium glutamate 7-9 weight portion, soy sauce 90-110 weight portion, maltose 10-14 weight portion, anistree 1.1-1.3 weight portion, cassia bark 1.2-1.4 weight portion, cloves 0.4-0.6 weight portion, Radix Glycyrrhizae 2.5-3.5 weight portion, Momordica grosvenori 0.9-1.1 weight portion, spiceleaf 0.35-0.45 weight portion, Chinese prickly ash 0.25-0.35 weight portion, cultivated land 0.25-0.35 weight portion, nutmeg 0.25-0.35 weight portion, mountain naphthalene 0.18-0.22 weight portion, fennel seeds 0.18-0.22 weight portion.
Among one preferred embodiment: in the described step 60, described auxiliary material comprises Chinese chestnut, mushroom, dried shrimps and baste, and cube meat 400 weight portions, Chinese chestnut 10-20 weight portion, mushroom 7-13 weight portion, dried shrimps 7-13 weight portion and baste 30-40 weight portion.
The present invention solve its technical problem the technical scheme that adopts two be:
Tongan City envelope meat industry production equipment, it comprises a base, a deep fryer, an oil-filtering section, a halogen saucepan and a cooling section; Establish the first conveyer belt on the described base, establish one second conveyer belt in the described deep fryer, described oil-filtering section tool conveying function and one-tenth inverted V-shaped are established the 4th conveyer belt in the described halogen saucepan, and described cooling section is established the 5th conveyer belt; Described the first conveyer belt and the second conveyer belt join, described oil-filtering section one termination the second conveyer belt rear end, and it is terminal that another termination the 4th conveyer belt front end of described oil-filtering section, described the 5th conveyer belt connect the 4th conveyer belt.
Among one preferred embodiment: described the first conveyer belt is higher than the second conveyer belt, and establishes tilting section between the first conveyer belt end and the second conveyer belt front end.
The technical program is compared with background technology, and it has following advantage:
The invention provides Tongan City envelope meat industry production method and production equipment, make Tongan City envelope meat production make the road of going on suitability for industrialized production from traditional-handwork, greatly enhance productivity, stabilized product quality, mouthfeel is suitable with traditional fabrication Tongan City envelope meat, do not add any anticorrisive agent, the energy normal temperature storage is more than 6 months.
Description of drawings
The invention will be further described below in conjunction with drawings and Examples.
The automatic fried halogen of continous way that Fig. 1 has illustrated a preferred embodiment boils the schematic diagram of equipment.
The specific embodiment
Tongan City envelope meat industry production method, it comprises:
Step 10, raw material finishing: be used for pork is cut into cube meat; Among the present embodiment, repair first the foreign matters such as clean pork extravasated blood, lymph node, cartilage, broken bone, blood vessel, floating hair, be cut into again the cube meat of constant weight scope and specification size;
Step 20 is pickled: be used for adopting salt solution and flavoring to pickle pork; As required, also can increase the essence material.Among the present embodiment, adopt injector that salt solution, flavoring and essence material are injected in the cube meat, low-temperature salting a period of time is so that the evenly distribution in cube meat of salt solution, flavoring and essence material again; Among the present embodiment, adopt injection system to pickle, then tasty effect is good.
Step 30 is precooked: be used for precooking cube meat, to remove the fishy smell in the cube meat, make things convenient for the making of subsequent technique; Among the present embodiment, adopt flavoring and the water cube meat of precooking;
Step 40, fried halogen boils: be used for first fried cube meat, then oil strain, the halogen piece of cooking meat again is to obtain Tongan City envelope meat semi-finished product (cube meat) of suitable mouthfeel and local flavor; Described fried cube meat, fried time 1-5 minute, frying temperature 160-230 degree, preferred fried time 2-3 or 3-4 minute, frying temperature 190-200 degree; The described halogen piece of cooking meat, halogen boiled time 20-55 minute, temperature 85-99 degree, preferred halogen boiled temperature 95-98 degree time 30-40 minute; Among the present embodiment, described halogen boils the halogen steamed dumping and contains: pig bone made soup 1000 weight portions, salt 18-22 weight portion, white granulated sugar 22-28 weight portion, monosodium glutamate 7-9 weight portion, soy sauce 90-110 weight portion, maltose 10-14 weight portion, anistree 1.1-1.3 weight portion, cassia bark 1.2-1.4 weight portion, cloves 0.4-0.6 weight portion, Radix Glycyrrhizae 2.5-3.5 weight portion, Momordica grosvenori 0.9-1.1 weight portion, spiceleaf 0.35-0.45 weight portion, Chinese prickly ash 0.25-0.35 weight portion, cultivated land 0.25-0.35 weight portion, nutmeg 0.25-0.35 weight portion, mountain naphthalene 0.18-0.22 weight portion, fennel seeds 0.18-0.22 weight portion; Among the present embodiment, fried again halogen boils first, and the mouthfeel good taste is good; Among the present embodiment, the taste of halogen soup collocation is good, and mouthfeel is good.
Step 50, pack sealing: be used for that meat semi-finished product (cube meat) and auxiliary material are sealed in Tongan City and together pack in the high-temperature retort bag; Among the present embodiment, described auxiliary material comprises Chinese chestnut, mushroom, dried shrimps and baste, and the ratio of weight and number between them is: cube meat 400 weight portions, Chinese chestnut 10-20 weight portion, mushroom 7-13 weight portion, dried shrimps 7-13 weight portion and baste 30-40 weight portion; As required, described baste composition, ratio and halogen boil halogen soup composition, ratio is identical; As required, also can comprise dried oyster 7-13 weight portion, the dried 7-13 weight portion of extra large oyster, dried squids 7-13 weight portion;
Step 60, high temperature sterilization: will install the high-temperature retort bag of Tongan City envelope meat semi-finished product (cube meat) and auxiliary material, and send into the high temperature high pressure sterilizing still, and carry out sterilization operation according to process for sterilizing, and after abundant cooling is finished in sterilization, namely obtain Tongan City envelope meat finished product.Adopt high temperature sterilization to heat simultaneously semi-finished product to make finished product.
As required, also can be through cooling after the fried halogen of step 50 boils.
The below is for making the auditor further understand the present invention, and lower mask body is introduced two application example schemes.
Application example scheme one
Step 10 is got the shouledr meat 200kg that bones with the belt fat; After finishing is clean, be cut into the rectangle cube meat, described cube meat is such as pork skin specification: 12*14cm, and monolithic weight is at 0.5kg;
Step 20 adopts brine injector injection cube meat, is injected into salt solution, flavoring and essence material to realize Tenderization, pickles more than 12 hours at 0-4 Du Kunei again; Among the present embodiment, described injection rate is 20-30% (injection volume accounts for the cube meat mass percent), optional 25%; The proportioning a of described salt solution, flavoring: frozen water 100 weight portions, salt 1.8-2.2 weight portion, white granulated sugar 2.7-3.3 weight portion;
Step 30 with the cube meat of pickling, is put into pot and was precooked 15 minutes, pre-proportioning b to boil water in the described pot: water 200 weight portions, ginger 0.4-0.6 weight portion, rice wine 0.9-1.1 weight portion, 200 weight portions of can fetching water, ginger 0.5 weight portion, rice wine 1 weight portion.
Step 40, fried halogen boils: be used for first fried cube meat, then oil strain, the halogen piece of cooking meat again, then cooling is to obtain Tongan City envelope meat semi-finished product (cube meat) of suitable mouthfeel and local flavor; Described fried cube meat, fried time 1-4 minute, frying temperature 160-230 degree, preferred fried time 2-3 minute, frying temperature 190-200 degree; The described halogen piece of cooking meat, halogen boiled time 20-50 minute, temperature 85-99 degree, preferred halogen boiled temperature 95-98 degree time 30-40 minute; Among the present embodiment, described halogen boils the halogen steamed dumping and contains: pig bone made soup 1000 weight portions, salt 18-22 weight portion, white granulated sugar 22-28 weight portion, monosodium glutamate 7-9 weight portion, soy sauce 90-110 weight portion, maltose 10-14 weight portion, anistree 1.1-1.3 weight portion, cassia bark 1.2-1.4 weight portion, cloves 0.4-0.6 weight portion, Radix Glycyrrhizae 2.5-3.5 weight portion, Momordica grosvenori 0.9-1.1 weight portion, spiceleaf 0.35-0.45 weight portion, Chinese prickly ash 0.25-0.35 weight portion, cultivated land 0.25-0.35 weight portion, nutmeg 0.25-0.35 weight portion, mountain naphthalene 0.18-0.22 weight portion, fennel seeds 0.18-0.22 weight portion;
Step 50, pack sealing: be used for that meat semi-finished product (cube meat) and auxiliary material are sealed in Tongan City and together pack in the high-temperature retort bag; Among the present embodiment, described auxiliary material comprises Chinese chestnut, mushroom, dried shrimps and baste, and the ratio of weight and number between them is: cube meat 400 weight portions, Chinese chestnut 10-20 weight portion, mushroom 7-13 weight portion, dried shrimps 7-13 weight portion and baste 30-40 weight portion; As required, also can comprise dried oyster 7-13 weight portion, the dried 7-13 weight portion of extra large oyster, dried squids 7-13 weight portion;
Step 60, high temperature sterilization: will install the high-temperature retort bag of Tongan City envelope meat semi-finished product (cube meat) and auxiliary material, and send into the high temperature high pressure sterilizing still, and carry out sterilization operation according to process for sterilizing, and after abundant cooling is finished in sterilization, namely obtain Tongan City envelope meat finished product.Described parameter setting: 15-50-15/121 degree, 0.15Ma.
Application example scheme two
Step 10 is got the bone pig's feet wing 200kg with the belt fat; After finishing is clean, be cut into the rectangle cube meat, described cube meat as: monolithic weight is at 1.0kg;
Step 20 adopts brine injector injection cube meat, is injected into salt solution, flavoring and essence material to realize Tenderization, pickles more than 12 hours at 0-4 Du Kunei again; Among the present embodiment, described injection rate is 20-30% (injection volume accounts for the cube meat mass percent), optional 25%; The proportioning a of described salt solution, flavoring: frozen water 100 weight portions, salt 1.8-2.2 weight portion, white granulated sugar 2.7-3.3 weight portion;
Step 30 with the cube meat of pickling, is put into pot and was precooked 15 minutes, pre-proportioning b to boil water in the described pot: water 200 weight portions, ginger 0.4-0.6 weight portion, rice wine 0.9-1.1 weight portion, 200 weight portions of can fetching water, ginger 0.5 weight portion, rice wine 1 weight portion.
Step 40, fried halogen boils: be used for first fried cube meat, then oil strain, the halogen piece of cooking meat again, then cooling is to obtain Tongan City envelope meat semi-finished product (cube meat) of suitable mouthfeel and local flavor; Described fried cube meat, fried time 1-5 minute, frying temperature 160-230 degree, preferred fried time 3-4 minute, frying temperature 190-200 degree; The described halogen piece of cooking meat, halogen boiled time 30-55 minute, temperature 85-99 degree, preferred halogen boiled temperature 95-98 degree time 40-50 minute; Among the present embodiment, described halogen boils the halogen steamed dumping and contains: pig bone made soup 1000 weight portions, salt 18-22 weight portion, white granulated sugar 22-28 weight portion, monosodium glutamate 7-9 weight portion, soy sauce 90-110 weight portion, maltose 10-14 weight portion, anistree 1.1-1.3 weight portion, cassia bark 1.2-1.4 weight portion, cloves 0.4-0.6 weight portion, Radix Glycyrrhizae 2.5-3.5 weight portion, Momordica grosvenori 0.9-1.1 weight portion, spiceleaf 0.35-0.45 weight portion, Chinese prickly ash 0.25-0.35 weight portion, cultivated land 0.25-0.35 weight portion, nutmeg 0.25-0.35 weight portion, mountain naphthalene 0.18-0.22 weight portion, fennel seeds 0.18-0.22 weight portion;
Step 50, pack sealing: be used for that meat semi-finished product (cube meat) and auxiliary material are sealed in Tongan City and together pack in the high-temperature retort bag; Among the present embodiment, described auxiliary material comprises Chinese chestnut, mushroom, dried shrimps and baste, and the ratio of weight and number between them is: cube meat 400 weight portions, Chinese chestnut 10-20 weight portion, mushroom 7-13 weight portion, dried shrimps 7-13 weight portion and baste 30-40 weight portion; As required, also can comprise dried oyster 7-13 weight portion, the dried 7-13 weight portion of extra large oyster, dried squids 7-13 weight portion;
Step 60, high temperature sterilization: will install the high-temperature retort bag of Tongan City envelope meat semi-finished product (cube meat) and auxiliary material, and send into the high temperature high pressure sterilizing still, and carry out sterilization operation according to process for sterilizing, and after abundant cooling is finished in sterilization, namely obtain Tongan City envelope meat finished product.Described parameter setting: 15-50-15/121 degree, 0.15Ma.
Please refer to Fig. 1, among the present embodiment, described fried halogen boils the employing automatic equipment, and it comprises a base 10, a deep fryer 20, an oil-filtering section 30, a halogen saucepan 40 and a cooling section 50.Establish the first conveyer belt 11 on the described base 10, be used for piling up cube meat.Establish one second conveyer belt 21 in the described deep fryer 20, described the first conveyer belt 11 and the second conveyer belt 21 join, best, the first conveyer belt 11 is higher than the second conveyer belt 21, and establish tilting section between the first conveyer belt 11 ends and the second conveyer belt 21 front ends, so that cube meat can be along the tilting section free skating to the second conveyer belt 21.Described oil-filtering section 30 tool conveying functions, 30 one-tenth inverted V-shapeds of described oil-filtering section.Establish the 4th conveyer belt 41 in the described halogen saucepan 40.Described oil-filtering section 30 1 terminations the second conveyer belt 21 rear ends, another termination the 4th conveyer belt 41 front ends.Described cooling section 50 is established the 5th conveyer belt 51, and described the 5th conveyer belt 51 connects the 4th conveyer belt 41 ends.
The above, only for preferred embodiment of the present invention, so can not limit according to this scope of the invention process, the equivalence of namely doing according to claim of the present invention and description changes and modifies, and all should still belong in the scope that the present invention contains.

Claims (8)

1. the meat industry production method is sealed in Tongan City, and it is characterized in that: it comprises:
Step 10, raw material finishing: be used for pork is cut into cube meat;
Step 20 is pickled: be used for adopting salt solution and flavoring to pickle pork;
Step 30 is precooked: be used for precooking cube meat, to remove the fishy smell in the cube meat;
Step 40, fried halogen boils: be used for first fried cube meat, the halogen piece of cooking meat again is to obtain Tongan City envelope meat semi-finished product of suitable mouthfeel and local flavor; Halogen in the described step 40 boils the halogen steamed dumping and contains: pig bone made soup 1000 weight portions, salt 18-22 weight portion, white granulated sugar 22-28 weight portion, monosodium glutamate 7-9 weight portion, soy sauce 90-110 weight portion, maltose 10-14 weight portion, anistree 1.1-1.3 weight portion, cassia bark 1.2-1.4 weight portion, cloves 0.4-0.6 weight portion, Radix Glycyrrhizae 2.5-3.5 weight portion, Momordica grosvenori 0.9-1.1 weight portion, spiceleaf 0.35-0.45 weight portion, Chinese prickly ash 0.25-0.35 weight portion, cultivated land 0.25-0.35 weight portion, nutmeg 0.25-0.35 weight portion, mountain naphthalene 0.18-0.22 weight portion, fennel seeds 0.18-0.22 weight portion;
Step 50, pack sealing: be used for that meat semi-finished product and auxiliary material are sealed in Tongan City and together pack in the high-temperature retort bag;
Step 60, high temperature sterilization: will install the high-temperature retort bag of Tongan City envelope meat semi-finished product and auxiliary material, and send into the high temperature high pressure sterilizing still, and carry out sterilization operation, and after abundant cooling is finished in sterilization, obtain Tongan City envelope meat finished product.
2. the meat industry production method is sealed in Tongan City according to claim 1, it is characterized in that: in the described step 20, adopt injector that salt solution and flavoring are injected in the cube meat, pickle so that salt solution and flavoring evenly distribute in cube meat again.
3. Tongan City according to claim 1 envelope meat industry production method is characterized in that: in the described step 40, be used for first fried cube meat, then oil strain, again the halogen piece of cooking meat.
4. Tongan City according to claim 1 envelope meat industry production method is characterized in that: in the described step 40, be used for first fried cube meat, then oil strain, again cook meat piece, again cooling of halogen.
5. the meat industry production method is sealed in Tongan City according to claim 1, it is characterized in that: in the described step 40, and described fried cube meat, fried time 1-5 minute, frying temperature 160-230 degree; The described halogen piece of cooking meat, halogen boiled time 20-55 minute, temperature 85-99 degree.
6. the meat industry production method is sealed in Tongan City according to claim 1, it is characterized in that: in the described step 60, described auxiliary material comprises Chinese chestnut, mushroom, dried shrimps and baste, and cube meat 400 weight portions, Chinese chestnut 10-20 weight portion, mushroom 7-13 weight portion, dried shrimps 7-13 weight portion and baste 30-40 weight portion.
7. the meat industry production equipment is sealed in Tongan City, and it is characterized in that: it comprises a base, a deep fryer, an oil-filtering section, a halogen saucepan and a cooling section; Establish the first conveyer belt on the described base, establish one second conveyer belt in the described deep fryer, described oil-filtering section tool conveying function and one-tenth inverted V-shaped are established the 4th conveyer belt in the described halogen saucepan, and described cooling section is established the 5th conveyer belt; Described the first conveyer belt and the second conveyer belt join, described oil-filtering section one termination the second conveyer belt rear end, and it is terminal that another termination the 4th conveyer belt front end of described oil-filtering section, described the 5th conveyer belt connect the 4th conveyer belt.
8. the meat industry production equipment is sealed in Tongan City according to claim 7, and it is characterized in that: described the first conveyer belt is higher than the second conveyer belt, and establishes tilting section between the first conveyer belt end and the second conveyer belt front end.
CN2011103025064A 2011-09-30 2011-09-30 Industrialized production method and production equipment of Tong'an (Xiamen) style processed pork Active CN102366109B (en)

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CN107319354A (en) * 2017-08-10 2017-11-07 四川美宁食品有限公司 Prepare the device and method of canned meat braised in soy sauce
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