CN104172223B - 一种纯天然无人工添加剂玛咖牦牛肉及其制备方法 - Google Patents
一种纯天然无人工添加剂玛咖牦牛肉及其制备方法 Download PDFInfo
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- CN104172223B CN104172223B CN201410381083.3A CN201410381083A CN104172223B CN 104172223 B CN104172223 B CN 104172223B CN 201410381083 A CN201410381083 A CN 201410381083A CN 104172223 B CN104172223 B CN 104172223B
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- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
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CN201410381083.3A CN104172223B (zh) | 2014-08-05 | 2014-08-05 | 一种纯天然无人工添加剂玛咖牦牛肉及其制备方法 |
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CN201410381083.3A CN104172223B (zh) | 2014-08-05 | 2014-08-05 | 一种纯天然无人工添加剂玛咖牦牛肉及其制备方法 |
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CN104172223A CN104172223A (zh) | 2014-12-03 |
CN104172223B true CN104172223B (zh) | 2016-03-09 |
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CN105105165A (zh) * | 2015-09-28 | 2015-12-02 | 苟春虎 | 玛咖延春牦牛肉干(片) |
CN107279776A (zh) * | 2017-08-10 | 2017-10-24 | 袁芳 | 一种果蔬牛肉干的制作方法 |
CN109864263A (zh) * | 2019-03-06 | 2019-06-11 | 雅安利涵商贸有限公司 | 一种高钙脆骨牛肉板及其制作工艺 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102919886A (zh) * | 2012-11-14 | 2013-02-13 | 西藏金稞集团有限责任公司 | 一种酱香牦牛肉的生产制作方法 |
CN103271376A (zh) * | 2013-05-17 | 2013-09-04 | 西藏牦牛王生态食品开发有限公司 | 一种风腌牦牛肉的制作方法 |
CN103393133A (zh) * | 2013-08-19 | 2013-11-20 | 四川大学 | 以生姜和猕猴桃复配汁嫩化处理牦牛肉的方法及其检测方法 |
CN103815424A (zh) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | 一种酱牦牛肉的制作方法 |
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2014
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Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102919886A (zh) * | 2012-11-14 | 2013-02-13 | 西藏金稞集团有限责任公司 | 一种酱香牦牛肉的生产制作方法 |
CN103271376A (zh) * | 2013-05-17 | 2013-09-04 | 西藏牦牛王生态食品开发有限公司 | 一种风腌牦牛肉的制作方法 |
CN103393133A (zh) * | 2013-08-19 | 2013-11-20 | 四川大学 | 以生姜和猕猴桃复配汁嫩化处理牦牛肉的方法及其检测方法 |
CN103815424A (zh) * | 2014-02-28 | 2014-05-28 | 中国农业科学院北京畜牧兽医研究所 | 一种酱牦牛肉的制作方法 |
Non-Patent Citations (1)
Title |
---|
南美高原植物玛咖的研究进展;胡天祥;《中医临床研究》;20111231;第3卷(第19期);116-117 * |
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