CN103404888A - Longan meat ball and preparation method thereof - Google Patents
Longan meat ball and preparation method thereof Download PDFInfo
- Publication number
- CN103404888A CN103404888A CN2013103438808A CN201310343880A CN103404888A CN 103404888 A CN103404888 A CN 103404888A CN 2013103438808 A CN2013103438808 A CN 2013103438808A CN 201310343880 A CN201310343880 A CN 201310343880A CN 103404888 A CN103404888 A CN 103404888A
- Authority
- CN
- China
- Prior art keywords
- parts
- longan
- burger
- preparation
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 240000001008 Dimocarpus longan Species 0.000 title claims abstract description 62
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 62
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000013372 meat Nutrition 0.000 title claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims abstract description 28
- 235000015277 pork Nutrition 0.000 claims abstract description 26
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 244000203593 Piper nigrum Species 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 11
- 235000013614 black pepper Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 11
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 10
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 6
- 235000015220 hamburgers Nutrition 0.000 claims description 41
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 22
- 241001083492 Trapa Species 0.000 claims description 22
- 235000014364 Trapa natans Nutrition 0.000 claims description 22
- 235000009165 saligot Nutrition 0.000 claims description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims description 16
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 238000002803 maceration Methods 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000008159 sesame oil Substances 0.000 claims description 10
- 235000011803 sesame oil Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims description 5
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 210000000845 cartilage Anatomy 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 239000013505 freshwater Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000000465 moulding Methods 0.000 claims description 5
- 210000003205 muscle Anatomy 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010992 reflux Methods 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 229920002261 Corn starch Polymers 0.000 claims description 4
- 239000008120 corn starch Substances 0.000 claims description 4
- 229940099112 cornstarch Drugs 0.000 claims description 4
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 3
- 244000291564 Allium cepa Species 0.000 claims 2
- 241000234314 Zingiber Species 0.000 abstract description 13
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 4
- 210000000003 hoof Anatomy 0.000 abstract 3
- 241001466453 Laminaria Species 0.000 abstract 2
- 238000002203 pretreatment Methods 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 235000013409 condiments Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 238000000034 method Methods 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a longan meat ball and a preparation method thereof. The longan meat ball comprises the following raw materials in parts by weight: 18-30 parts of longan pulp, 25-50 parts of chopped pork, 8-15 parts of hooves, 5-10 parts of eggs, 1-5 parts of laminaria, 10-20 parts of starch, 3-10 parts of soybean protein, 2-8 parts of zingiber, 5-10 parts of table salt, 0.2-2 parts of white pepper and 1-8 parts of condiments. According to the invention, the adopted raw materials mainly comprise longan pulp, chopped pork, hoof, laminaria, starch and other auxiliary materials, and the longan meat ball is produced through the steps of longan pulp preparation, chopped pork preparation, hoof pre-treatment, egg pre-treatment, mixing formation and the like; the produced longan meat ball tastes refreshing and delicate, and is excellent in elasticity, nutrient-rich, green and healthy and suitable for people of all ages.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of longan burger and preparation method thereof.
Background technology
Burger is a kind of traditional food that long history is arranged, be also the consumer than preferable a kind of popular food, particularly when blocked shot, more can't do without burger winter.In existing burger series, the meats such as pork, chicken, beef, shrimp to be rubbed be mostly, add again other seasoning matter, then add starch to be processed into bulk, this kind meatball product is to take meat and starch to be main material, more greasy when edible, the fat contained is high, heat is many, taste is more single, can not meet people to healthy growing interest and the consumption concept to varying the diet.Along with development and the people of process technology constantly innovate, the burger that various tastes, various raw material are made has appearred in prior art, as the application number Chinese invention patent that is 200710029787.4, introduced a kind of processing method of fruit meat balls, a kind of kudzu-vine root chicken meatball is disclosed with the Chinese invention patent of application number 200810230894.8, Granted publication number has been introduced a kind of processing method of vegetable meat balls for the Chinese invention patent of CN101107981B for another example, the unique flavor of these burgers, the raw material green natural used, easily absorb, have market prospects preferably.And the pulp of longan nutritious, have a sweet taste, have the effects such as tonifying heart and spleen, nourishing blood and tranquilization, anti-ageing, anti-cancer function, if the arillus longan of take is raw material, and add the burger that other auxiliary materials are processed into taste uniqueness, nutrition delicious food and not only can open up longan processing industry one new way, return the burger kind more varied is provided.And in prior art, the research report of longan burger is not arranged.
Summary of the invention
For above-mentioned deficiency, it is tasty and refreshing that technical problem to be solved by this invention is to provide a kind of taste, nutritious, longan burger of green health and preparation method thereof.
For addressing the above problem, the present invention is achieved through the following technical solutions:
A kind of longan burger, by the raw material of following weight portion, made:
18～30 parts of longan pulps, 25～50 parts of chopped porks, 8～15 parts of water chestnuves, 5～10 parts, egg, 1～5 part, sea-tangle, 10～20 parts of starch, 3～10 parts of soybean proteins, 2～8 parts, ginger, 5～10 parts of salt, 0.2～2 part of white pepper, 1～8 part of seasoning matter.
In such scheme, preferably, described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine.
In such scheme, further, described starch can be cornstarch or purple sweet potato starch.
The preparation method of described longan burger comprises the following steps:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 15～30min, take out, mince after again cleaning, obtain longan pulp, refrigerate standby;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, add salt, ginger and cooking wine to pickle 10～30min after cleaning, after then putting into the maceration extract that contains Chinese herbal medicine and heating and boil, be cut into meat cubelets, refrigerate standby;
3) water chestnut pretreatment: get fresh water chestnut, peeling, clean, and then puts into pulper and stir into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate standby;
5) mixed-forming: the longan pulp that will prepare, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight simultaneously sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter, after said components is stirred, the press mold moulding, obtain the bulk burger, again described bulk burger is put into to food steamer, be cooled to normal temperature after water proof cooks, namely do to obtain longan burger of the present invention.
Such scheme, step 2) maceration extract described in by 1～5 part of anise, 1～3 portion of cloves, 1～5 portion of nutmeg, 1～5 part of fructus amomi, 2～8 parts of dried orange peels, 1～5 part of root of Dahurain angelica through choosing, clean, adding the steps such as water boils, refluxing extraction, filtration make.
Further, the concentration of described maceration extract is 20～35mol/L.
Beneficial effect of the present invention is:
The raw material that the present invention adopts is mainly longan pulp, chopped pork, water chestnut, sea-tangle, starch and other auxiliary materials, and process through the preparation of longan pulp, the steps such as preparation, water chestnut pretreatment, egg pretreatment and mixed-forming of chopped pork, make longan burger taste tasty and refreshing, delicate mouthfeel, good springiness, nutritious, green health, all-ages.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is further explained to explanation, but is not limited to these embodiment.
Embodiment 1
A kind of longan burger, by the raw material of following weight portion, made:
18 parts of longan pulps, 30 parts of chopped porks, 8 parts of water chestnuves, 5 parts, egg, 2 parts, sea-tangle, 10 parts of starch, 5 parts of soybean proteins, 4 parts, ginger, 5 parts of salt, 0.5 part of white pepper, 3 parts of seasoning matter, wherein said seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is cornstarch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 18min, take out, mince after again cleaning, obtain longan pulp, refrigerate standby;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 15min, then put into after the maceration extract heating that contains 2 parts of anises, 2 portions of cloves, 3 portions of nutmegs, 1 part of fructus amomi, 3 parts of dried orange peels, 3 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate standby, wherein said maceration extract through choosing, clean, adding the steps such as water boils, refluxing extraction, filtration make, the concentration of the maceration extract of gained is 20mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, clean, and then puts into pulper and stir into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate standby;
5) mixed-forming: the longan pulp that will prepare, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight simultaneously sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter, after said components is stirred, the press mold moulding, obtain the bulk burger, again described bulk burger is put into to food steamer, be cooled to normal temperature after water proof cooks, namely do to obtain longan burger of the present invention.
Embodiment 2
A kind of longan burger, by the raw material of following weight portion, made:
25 parts of longan pulps, 40 parts of chopped porks, 10 parts of water chestnuves, 7 parts, egg, 3 parts, sea-tangle, 12 parts of starch, 5 parts of soybean proteins, 6 parts, ginger, 7 parts of salt, 1 part of white pepper, 6 parts of seasoning matter, wherein
Described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is purple sweet potato starch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 25min, take out, mince after again cleaning, obtain longan pulp, refrigerate standby;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 20min, then put into after the maceration extract heating that contains 3 parts of anises, 2 portions of cloves, 4 portions of nutmegs, 2 parts of fructus amomis, 5 parts of dried orange peels, 2 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate standby, wherein said maceration extract through choosing, clean, adding the steps such as water boils, refluxing extraction, filtration make, the concentration of the maceration extract of gained is 25mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, clean, and then puts into pulper and stir into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate standby;
5) mixed-forming: the longan pulp that will prepare, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight simultaneously sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter, after said components is stirred, the press mold moulding, obtain the bulk burger, again described bulk burger is put into to food steamer, be cooled to normal temperature after water proof cooks, namely do to obtain longan burger of the present invention.
Embodiment 3
A kind of longan burger, by the raw material of following weight portion, made:
30 parts of longan pulps, 45 parts of chopped porks, 15 parts of water chestnuves, 8 parts, egg, 4 parts, sea-tangle, 18 parts of starch, 8 parts of soybean proteins, 7 parts, ginger, 9 parts of salt, 1.5 parts of white peppers, 7 parts of seasoning matter, wherein said seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine, and described starch is cornstarch.
The preparation method of described longan burger is:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 30min, take out, mince after again cleaning, obtain longan pulp, refrigerate standby;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, after cleaning, add salt, ginger and cooking wine to pickle 25min, then put into after the maceration extract heating that contains 4 parts of anises, 3 portions of cloves, 3 portions of nutmegs, 3 parts of fructus amomis, 6 parts of dried orange peels, 4 parts of roots of Dahurain angelica boils, be cut into meat cubelets, refrigerate standby, wherein said maceration extract through choosing, clean, adding the steps such as water boils, refluxing extraction, filtration make, the concentration of the maceration extract of gained is 30mol/L;
3) water chestnut pretreatment: get fresh water chestnut, peeling, clean, and then puts into pulper and stir into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate standby;
5) mixed-forming: the longan pulp that will prepare, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight simultaneously sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter, after said components is stirred, the press mold moulding, obtain the bulk burger, again described bulk burger is put into to food steamer, be cooled to normal temperature after water proof cooks, namely do to obtain longan burger of the present invention.
Claims (6)
1. longan burger is characterized in that being made by the raw material of following weight portion:
18～30 parts of longan pulps, 25～50 parts of chopped porks, 8～15 parts of water chestnuves, 5～10 parts, egg, 1～5 part, sea-tangle, 10～20 parts of starch, 3～10 parts of soybean proteins, 2～8 parts, ginger, 5～10 parts of salt, 0.2～2 part of white pepper, 1～8 part of seasoning matter.
2. longan burger according to claim 1, it is characterized in that: described seasoning matter is green onion, soy sauce, sesame oil, chickens' extract powder and cooking wine.
3. longan burger according to claim 1, it is characterized in that: described starch is cornstarch or purple sweet potato starch.
4. the preparation method of longan burger according to claim 1 is characterized in that comprising the following steps:
1) preparation of longan pulp: get the peeling of fresh longan, stoning afterwash, then put into 5% citric acid solution and soak 15～30min, take out, mince after again cleaning, obtain longan pulp, refrigerate standby;
2) preparation of chopped pork: take by weight pork, reject fat, muscle and cartilage, add salt, ginger and cooking wine to pickle 10～30min after cleaning, after then putting into the maceration extract that contains Chinese herbal medicine and heating and boil, be cut into meat cubelets, refrigerate standby;
3) water chestnut pretreatment: get fresh water chestnut, peeling, clean, and then puts into pulper and stir into broken end, obtains the broken end of water chestnut;
4) egg pretreatment: by beating eggs, then add sesame oil, ginger and green onion, stir, obtain egg liquid, refrigerate standby;
5) mixed-forming: the longan pulp that will prepare, chopped pork, the broken end of water chestnut and egg liquid are put into mixer, add by weight simultaneously sea-tangle, starch, soybean protein, salt, white pepper and seasoning matter, after said components is stirred, the press mold moulding, obtain the bulk burger, again described bulk burger is put into to food steamer, be cooled to normal temperature after water proof cooks, namely do to obtain longan burger of the present invention.
5. the preparation method of longan burger according to claim 4, is characterized in that: step 2) described in maceration extract by 1～5 part of anise, 1～3 portion of cloves, 1～5 portion of nutmeg, 1～5 part of fructus amomi, 2～8 parts of dried orange peels, 1～5 part of root of Dahurain angelica through choosing, clean, adding the steps such as water boils, refluxing extraction, filtration make.
6. according to the preparation method of the described longan burger of claim 4 or 5, it is characterized in that: the concentration of described maceration extract is 20～35mol/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310343880.8A CN103404888B (en) | 2013-08-08 | 2013-08-08 | Longan meat ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310343880.8A CN103404888B (en) | 2013-08-08 | 2013-08-08 | Longan meat ball and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103404888A true CN103404888A (en) | 2013-11-27 |
| CN103404888B CN103404888B (en) | 2014-10-22 |
Family
ID=49597978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310343880.8A Active CN103404888B (en) | 2013-08-08 | 2013-08-08 | Longan meat ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404888B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223134A (en) * | 2014-07-05 | 2014-12-24 | 许炜 | Peanut ass meat balls and preparation method thereof |
| CN104799323A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Tomato meat balls and preparation method thereof |
| CN104839586A (en) * | 2015-05-20 | 2015-08-19 | 宋从志 | Longan and oyster meat balls and preparation method thereof |
| CN107467533A (en) * | 2017-08-22 | 2017-12-15 | 合肥先智商贸有限责任公司 | A kind of nutrition delicious food chicken products and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1444869A (en) * | 2002-03-18 | 2003-10-01 | 纪仁忠 | Sea-tangle ball and its producing method |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101108005A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of processing fruit meat balls |
| CN101253995A (en) * | 2007-02-27 | 2008-09-03 | 宋培荣 | Nutrition boiled pork |
| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
| CN102793189A (en) * | 2011-05-26 | 2012-11-28 | 曹军峻 | Preparation method for water chestnut meat balls |
| CN103222645A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing Chinese hawthorn leaves and preparation method thereof |
-
2013
- 2013-08-08 CN CN201310343880.8A patent/CN103404888B/en active Active
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1444869A (en) * | 2002-03-18 | 2003-10-01 | 纪仁忠 | Sea-tangle ball and its producing method |
| CN101253995A (en) * | 2007-02-27 | 2008-09-03 | 宋培荣 | Nutrition boiled pork |
| CN101028050A (en) * | 2007-04-06 | 2007-09-05 | 梅寒兴 | Meat pyramid-shaped dumpling with fruit and water-melon as ingredients and its production |
| CN101108005A (en) * | 2007-08-21 | 2008-01-23 | 黎秋萍 | Method of processing fruit meat balls |
| CN101791134A (en) * | 2010-01-21 | 2010-08-04 | 上海海洋大学 | Kelp-fish ball and preparation method thereof |
| CN102793189A (en) * | 2011-05-26 | 2012-11-28 | 曹军峻 | Preparation method for water chestnut meat balls |
| CN103222645A (en) * | 2013-03-28 | 2013-07-31 | 陆开云 | Ham containing Chinese hawthorn leaves and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223134A (en) * | 2014-07-05 | 2014-12-24 | 许炜 | Peanut ass meat balls and preparation method thereof |
| CN104799323A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Tomato meat balls and preparation method thereof |
| CN104839586A (en) * | 2015-05-20 | 2015-08-19 | 宋从志 | Longan and oyster meat balls and preparation method thereof |
| CN107467533A (en) * | 2017-08-22 | 2017-12-15 | 合肥先智商贸有限责任公司 | A kind of nutrition delicious food chicken products and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103404888B (en) | 2014-10-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN105495365A (en) | Production process of sliced dried beef | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN105918900A (en) | Food digesting and greasiness relieving green tea powder-containing dried beef and production method thereof | |
| CN102835673B (en) | Method for making stewed duck by using Sansui duck | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN103222617B (en) | Method for producing fish head sauce improving sleeping | |
| CN105105167A (en) | Peculiar-flavor spicy pot of beef with tendons and skin and preparation method of peculiar-flavor spicy pot | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN107183576A (en) | A kind of vacuum frying technology of instant steck | |
| CN106072442A (en) | A kind of cuttlefish algae sauce and preparation method thereof | |
| CN106666651A (en) | Seafood sauce | |
| CN102813247B (en) | White flint quick-boiling soup | |
| CN106262722A (en) | Pickled chilli flavor corbicula sauce and preparation method thereof | |
| CN105124512A (en) | Steamed beef seasoning and production method | |
| CN103948012A (en) | Flavor duck liver paste and preparation method thereof | |
| CN110301586A (en) | A kind of nutritional beef face and preparation method thereof | |
| CN105876525A (en) | Tricholoma matsutake rice noodle soup material recipe and production method thereof | |
| CN104137982A (en) | Anti-exercise fatigue cold-mixed hericium erinaceus and preparation method thereof | |
| CN108077783A (en) | A kind of spices chicken fillet and preparation method thereof | |
| CN105212081A (en) | A kind of pumpkin Beef sausage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20191016 Address after: 215400 No.2, floor 4, building a, No.88, Beijing East Road, Taicang Development Zone, Suzhou City, Jiangsu Province Patentee after: Suzhou Yunshou Software Technology Co., Ltd. Address before: Room 1, unit 10, building 18, Yi Feng Road, Qixing District, Guilin, the Guangxi Zhuang Autonomous Region,, Patentee before: Ma Jian |
|
| TR01 | Transfer of patent right |