CN104305324A - 一种红鞠蜜汁牛肉干及其加工方法 - Google Patents
一种红鞠蜜汁牛肉干及其加工方法 Download PDFInfo
- Publication number
- CN104305324A CN104305324A CN201410496828.0A CN201410496828A CN104305324A CN 104305324 A CN104305324 A CN 104305324A CN 201410496828 A CN201410496828 A CN 201410496828A CN 104305324 A CN104305324 A CN 104305324A
- Authority
- CN
- China
- Prior art keywords
- parts
- honey
- red
- powder
- beef
- 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.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 25
- 235000012907 honey Nutrition 0.000 title claims abstract description 15
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 23
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 240000008086 Echinocereus enneacanthus Species 0.000 claims abstract description 7
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 claims abstract description 7
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 claims abstract description 7
- 241001412225 Firmiana simplex Species 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 240000003968 Sophora davidii Species 0.000 claims abstract description 7
- 235000007245 Sophora davidii Nutrition 0.000 claims abstract description 7
- 240000004922 Vigna radiata Species 0.000 claims abstract description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 5
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 240000006108 Allium ampeloprasum Species 0.000 claims description 15
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 10
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000006008 Brassica napus var napus Nutrition 0.000 claims description 6
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 6
- 241001674939 Caulanthus Species 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 6
- 240000005979 Hordeum vulgare Species 0.000 claims description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 244000183278 Nephelium litchi Species 0.000 claims description 6
- 241001261505 Undaria Species 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 238000004537 pulping Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 235000014101 wine Nutrition 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 244000077995 Coix lacryma jobi Species 0.000 claims description 3
- 241000585116 Galba truncatula Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 244000068988 Glycine max Species 0.000 claims description 3
- 102000010445 Lactoferrin Human genes 0.000 claims description 3
- 108010063045 Lactoferrin Proteins 0.000 claims description 3
- 235000009811 Momordica charantia Nutrition 0.000 claims description 3
- 240000001910 Momordica cochinchinensis Species 0.000 claims description 3
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 3
- 235000018365 Momordica dioica Nutrition 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000004040 coloring Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- CSSYQJWUGATIHM-IKGCZBKSSA-N l-phenylalanyl-l-lysyl-l-cysteinyl-l-arginyl-l-arginyl-l-tryptophyl-l-glutaminyl-l-tryptophyl-l-arginyl-l-methionyl-l-lysyl-l-lysyl-l-leucylglycyl-l-alanyl-l-prolyl-l-seryl-l-isoleucyl-l-threonyl-l-cysteinyl-l-valyl-l-arginyl-l-arginyl-l-alanyl-l-phenylal Chemical compound C([C@H](N)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CS)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCC(N)=O)C(=O)N[C@@H](CC=1C2=CC=CC=C2NC=1)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCSC)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CCCCN)C(=O)N[C@@H](CC(C)C)C(=O)NCC(=O)N[C@@H](C)C(=O)N1CCC[C@H]1C(=O)N[C@@H](CO)C(=O)N[C@@H]([C@@H](C)CC)C(=O)N[C@@H]([C@@H](C)O)C(=O)N[C@@H](CS)C(=O)N[C@@H](C(C)C)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](CCCNC(N)=N)C(=O)N[C@@H](C)C(=O)N[C@@H](CC=1C=CC=CC=1)C(O)=O)C1=CC=CC=C1 CSSYQJWUGATIHM-IKGCZBKSSA-N 0.000 claims description 3
- 229940078795 lactoferrin Drugs 0.000 claims description 3
- 235000021242 lactoferrin Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 229920001184 polypeptide Polymers 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 102000004196 processed proteins & peptides Human genes 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 235000018102 proteins Nutrition 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000005491 wire drawing Methods 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 235000013622 meat product Nutrition 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
Classifications
-
- 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种红鞠蜜汁牛肉干及其加工方法，由下列重量份的原料组成：牛肉300-350、猪皮20-30、火龙果皮20-30、沙棘15-20、荔枝核2-3、金银花1-2、紫苏梗2-3、梧桐花1-2、白刺花2-3、绿豆壳2-3、苔干15-30、红曲粉2-4、蜂蜜30-50、冰糖粉20-30、山楂酱15-30、米酒10-12、橄榄油8-12、食盐8-15、食品添加剂8-12。本发明红鞠蜜汁牛肉干，色泽红润均匀，口感香脆甜美耐嚼，携带、食用均方便，加工方法简单易行，风味独特，添加多种食材与中药有益成分协同作用，营养丰富，保健价值高，具有清热解毒、消食开胃的作用，适合各种人群食用。
Description
技术领域
本发明涉及一种红鞠蜜汁牛肉干及其加工方法，属于食品加工技术领域。
背景技术
近年来，随着营养学、卫生学的不断发展，市场需要更加安全、方便、营养和有特色的干肉制品，人们对肉制品也提出了更高的要求消费者对于肉制品的要求不再局限于普通的口感与肉质。
随着休闲生活逐渐流行，休闲食品的消费量愈来愈大， 肉制品加工业作为食品工业的一个重要组成部分，也顺应这种休闲化的发展趋势。本发明提供一种方便快捷、口味丰富、营养保健的休闲风味肉制品，具有广阔的市场前景。
发明内容
本发明的目的在于提供一种红鞠蜜汁牛肉干及其加工方法。
本发明采用的技术方案如下：
一种红鞠蜜汁牛肉干,由下述重量份的原料制成：
牛肉300-350、猪皮20-30、火龙果皮20-30、沙棘15-20、荔枝核2-3、金银花1-2、紫苏梗2-3、梧桐花1-2、白刺花2-3、绿豆壳2-3、苔干15-30、红曲粉2-4、蜂蜜30-50、冰糖粉20-30、山楂酱15-30、米酒10-12、橄榄油8-12、食盐8-15、食品添加剂8-12；
所述的食品添加剂，是由下述重量份的原料制成：拉丝蛋白80-100、蚂蚁干粉1-2、乳铁蛋白3-5、泥螺多肽2-3、苦瓜粉10-15、竹米5-8、韭菜花15-25、大麦若叶10-15、甘薯嫩叶10-15、裙带菜10-15、甘蓝嫩叶10-15、抹茶粉8-12、薏仁油5-8、菊花酒适量；
所述的食品添加剂的的制备方法为：a、将新鲜的大麦若叶、甘薯嫩叶、裙带菜、甘蓝嫩叶冲洗干净，加1-2倍水打制成浆，得青汁，煮至熟香，冻干研磨成粉，得青汁粉；b、将韭菜花洗净沥干，加入韭菜花0.5-1倍的菊花酒揉拌入罐压实密封静置7-10天，绞磨成浆，得韭菜花酱；c、将韭菜花酱、青汁粉与其他剩余原料搅拌均匀，挤压、膨化后，放入烤香烤制干香，再粉碎至80-120目，即得。
所述的红鞠蜜汁牛肉干的加工方法，包括以下步骤：
（1）、将荔枝核、金银花、紫苏梗、梧桐花、白刺花、绿豆壳粉碎成颗粒，加8-10倍水煎煮，过滤去渣，滤液再加热浓缩，得浓缩液；
（2）、将猪皮去毛刮洗干净，加水煮制20-40分钟，捞出去脂，切制成丝，与洗净除杂火龙果皮、沙棘、泡发苔干一并放入豆浆机中，加2-3倍水，打制成浆，煮至浓稠后冷却成胶状，得果蔬猪皮冻；
（3）、将牛肉洗净除杂绞制成糜，加入浓缩液、果蔬猪皮冻及蜂蜜以外的其他剩余原料滚揉搅拌均匀，在0-10℃覆膜静置20-40分钟，再擀压成0.5-1厘米厚薄片，两面均匀刷涂一层蜂蜜，放入含有适量植物油的烤盘中，放入烤箱，在180-200℃下反复翻动牛肉片至香脆，取出切制成块，即可。
与现有技术相比，本发明的优点是：
本发明红鞠蜜汁牛肉干，色泽红润均匀，口感香脆甜美耐嚼，携带、食用均方便，加工方法简单易行，风味独特，添加多种食材与中药有益成分协同作用，营养丰富，保健价值高，具有清热解毒、消食开胃的作用，适合各种人群食用。
具体实施方式
一种红鞠蜜汁牛肉干,由下述重量(克)的原料制成：
牛肉350、猪皮30、火龙果皮30、沙棘20、荔枝核3、金银花2、紫苏梗3、梧桐花2、白刺花3、绿豆壳3、苔干30、红曲粉4、蜂蜜50、冰糖粉30、山楂酱30、米酒12、橄榄油12、食盐15、食品添加剂12；
所述的食品添加剂，是由下述重量(克)的原料制成：拉丝蛋白100、蚂蚁干粉2、乳铁蛋白5、泥螺多肽2、苦瓜粉15、竹米8、韭菜花25、大麦若叶15、甘薯嫩叶15、裙带菜15、甘蓝嫩叶15、抹茶粉12、薏仁油8、菊花酒适量；
所述的食品添加剂的的制备方法为：a、将新鲜的大麦若叶、甘薯嫩叶、裙带菜、甘蓝嫩叶冲洗干净，加2倍水打制成浆，得青汁，煮至熟香，冻干研磨成粉，得青汁粉；b、将韭菜花洗净沥干，加入韭菜花1倍的菊花酒揉拌入罐压实密封静置10天，绞磨成浆，得韭菜花酱；c、将韭菜花酱、青汁粉与其他剩余原料搅拌均匀，挤压、膨化后，放入烤香烤制干香，再粉碎至120目，即得。
所述的红鞠蜜汁牛肉干的加工方法，包括以下步骤：
（1）、将荔枝核、金银花、紫苏梗、梧桐花、白刺花、绿豆壳粉碎成颗粒，加10倍水煎煮，过滤去渣，滤液再加热浓缩，得浓缩液；
（2）、将猪皮去毛刮洗干净，加水煮制40分钟，捞出去脂，切制成丝，与洗净除杂火龙果皮、沙棘、泡发苔干一并放入豆浆机中，加3倍水，打制成浆，煮至浓稠后冷却成胶状，得果蔬猪皮冻；
（3）、将牛肉洗净除杂绞制成糜，加入浓缩液、果蔬猪皮冻及蜂蜜以外的其他剩余原料滚揉搅拌均匀，在10℃覆膜静置40分钟，再擀压成1厘米厚薄片，两面均匀刷涂一层蜂蜜，放入含有适量植物油的烤盘中，放入烤箱，在200℃下反复翻动牛肉片至香脆，取出切制成块，即可。
Claims (2)
1.一种红鞠蜜汁牛肉干,其特征在于是由下述重量份的原料制成：
牛肉300-350、猪皮20-30、火龙果皮20-30、沙棘15-20、荔枝核2-3、金银花1-2、紫苏梗2-3、梧桐花1-2、白刺花2-3、绿豆壳2-3、苔干15-30、红曲粉2-4、蜂蜜30-50、冰糖粉20-30、山楂酱15-30、米酒10-12、橄榄油8-12、食盐8-15、食品添加剂8-12；
所述的食品添加剂，是由下述重量份的原料制成：拉丝蛋白80-100、蚂蚁干粉1-2、乳铁蛋白3-5、泥螺多肽2-3、苦瓜粉10-15、竹米5-8、韭菜花15-25、大麦若叶10-15、甘薯嫩叶10-15、裙带菜10-15、甘蓝嫩叶10-15、抹茶粉8-12、薏仁油5-8、菊花酒适量；
所述的食品添加剂的的制备方法为：a、将新鲜的大麦若叶、甘薯嫩叶、裙带菜、甘蓝嫩叶冲洗干净，加1-2倍水打制成浆，得青汁，煮至熟香，冻干研磨成粉，得青汁粉；b、将韭菜花洗净沥干，加入韭菜花0.5-1倍的菊花酒揉拌入罐压实密封静置7-10天，绞磨成浆，得韭菜花酱；c、将韭菜花酱、青汁粉与其他剩余原料搅拌均匀，挤压、膨化后，放入烤香烤制干香，再粉碎至80-120目，即得。
2.一种如权利要求1所述的红鞠蜜汁牛肉干的加工方法，其特征在于包括以下步骤：
（1）、将荔枝核、金银花、紫苏梗、梧桐花、白刺花、绿豆壳粉碎成颗粒，加8-10倍水煎煮，过滤去渣，滤液再加热浓缩，得浓缩液；
（2）、将猪皮去毛刮洗干净，加水煮制20-40分钟，捞出去脂，切制成丝，与洗净除杂火龙果皮、沙棘、泡发苔干一并放入豆浆机中，加2-3倍水，打制成浆，煮至浓稠后冷却成胶状，得果蔬猪皮冻；
（3）、将牛肉洗净除杂绞制成糜，加入浓缩液、果蔬猪皮冻及蜂蜜以外的其他剩余原料滚揉搅拌均匀，在0-10℃覆膜静置20-40分钟，再擀压成0.5-1厘米厚薄片，两面均匀刷涂一层蜂蜜，放入含有适量植物油的烤盘中，放入烤箱，在180-200℃下反复翻动牛肉片至香脆，取出切制成块，即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496828.0A CN104305324A (zh) | 2014-09-25 | 2014-09-25 | 一种红鞠蜜汁牛肉干及其加工方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410496828.0A CN104305324A (zh) | 2014-09-25 | 2014-09-25 | 一种红鞠蜜汁牛肉干及其加工方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305324A true CN104305324A (zh) | 2015-01-28 |
Family
ID=52360759
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410496828.0A Pending CN104305324A (zh) | 2014-09-25 | 2014-09-25 | 一种红鞠蜜汁牛肉干及其加工方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305324A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410719A (zh) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | 一种柚皮风味牛肉干及其制备方法 |
| CN105533462A (zh) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | 一种青稞麦香风味牛肉干及其制备方法 |
| CN105558845A (zh) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | 一种黄皮风味牛肉干及其制备方法 |
| JP2019142976A (ja) * | 2019-06-04 | 2019-08-29 | 株式会社東洋新薬 | 免疫賦活剤 |
-
2014
- 2014-09-25 CN CN201410496828.0A patent/CN104305324A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410719A (zh) * | 2015-12-10 | 2016-03-23 | 温州雏鹰科技有限公司 | 一种柚皮风味牛肉干及其制备方法 |
| CN105533462A (zh) * | 2015-12-10 | 2016-05-04 | 温州雏鹰科技有限公司 | 一种青稞麦香风味牛肉干及其制备方法 |
| CN105558845A (zh) * | 2015-12-10 | 2016-05-11 | 温州雏鹰科技有限公司 | 一种黄皮风味牛肉干及其制备方法 |
| JP2019142976A (ja) * | 2019-06-04 | 2019-08-29 | 株式会社東洋新薬 | 免疫賦活剤 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305239A (zh) | 一种竹香烤牛肉干及其加工方法 | |
| CN104187533B (zh) | 一种养生牛肉汤调味料及其加工方法 | |
| CN103999915A (zh) | 一种荷香杨梅饼干及其加工方法 | |
| CN104431966A (zh) | 一种香辣海鲜黄豆酱及其制备方法 | |
| CN104305237A (zh) | 一种蒜香牛肉干及其加工方法 | |
| KR101825429B1 (ko) | 발효정지된 김치양념 패키지 및 그 제조방법 | |
| CN104305324A (zh) | 一种红鞠蜜汁牛肉干及其加工方法 | |
| CN103999914B (zh) | 一种香辣山楂饼干及其加工方法 | |
| CN103431299A (zh) | 一种绿豆粽子的加工方法 | |
| CN104187540A (zh) | 一种牛肉风味调料粉及其加工方法 | |
| CN103999918A (zh) | 一种红豆薏米饼干及其加工方法 | |
| CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
| CN104305311A (zh) | 一种蚕蛹牛肉粒及其加工方法 | |
| CN104305280A (zh) | 一种陈醋泡椒凤爪及其加工方法 | |
| CN104472623A (zh) | 一种速冻粘粉海鲜蔬菜饼的制作方法 | |
| CN103999913B (zh) | 一种开胃剁椒豆香饼干及其加工方法 | |
| CN103610001A (zh) | 一种金桔特色酱菜及其制备方法 | |
| CN104207091B (zh) | 一种原汁牛肉味调味料及其加工方法 | |
| CN103999916B (zh) | 一种黑米紫菜饼干及其加工方法 | |
| CN104431969A (zh) | 一种阿胶杏脯黄豆酱及其制备方法 | |
| CN104305257A (zh) | 一种茶香鸭舌及其加工方法 | |
| CN104207170A (zh) | 一种香芋味鸡排及其制备方法 | |
| CN104207172A (zh) | 一种清热解暑鸡排及其制备方法 | |
| CN102919778A (zh) | 一种沙棘薯条的制备方法 | |
| CN104430928A (zh) | 一种腊肉风味豆干及其加工方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150128 |