CN105054087A - Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky - Google Patents
Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky Download PDFInfo
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- CN105054087A CN105054087A CN201510426135.9A CN201510426135A CN105054087A CN 105054087 A CN105054087 A CN 105054087A CN 201510426135 A CN201510426135 A CN 201510426135A CN 105054087 A CN105054087 A CN 105054087A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 230000004438 eyesight Effects 0.000 title abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 13
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 13
- 239000011701 zinc Substances 0.000 claims abstract description 13
- 229910052725 zinc Inorganic materials 0.000 claims abstract description 13
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 12
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 241000830535 Ligustrum lucidum Species 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 239000000284 extract Substances 0.000 claims description 12
- 229920001184 polypeptide Polymers 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 244000302512 Momordica charantia Species 0.000 claims description 11
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 11
- 235000018365 Momordica dioica Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 244000078118 Ilex latifolia Species 0.000 claims description 7
- 235000008706 Ilex latifolia Nutrition 0.000 claims description 7
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 6
- 235000008375 Decussocarpus nagi Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000132436 Myrica rubra Species 0.000 claims description 6
- 235000014631 Myrica rubra Nutrition 0.000 claims description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 claims description 6
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 6
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 6
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- VYQNWZOUAUKGHI-UHFFFAOYSA-N monobenzone Chemical compound C1=CC(O)=CC=C1OCC1=CC=CC=C1 VYQNWZOUAUKGHI-UHFFFAOYSA-N 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 4
- 229910000147 aluminium phosphate Inorganic materials 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000008240 homogeneous mixture Substances 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims 4
- 244000241257 Cucumis melo Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000009604 Chrysanthemum X morifolium Nutrition 0.000 abstract 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 abstract 1
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000269152 Myrica pensylvanica Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 241001122767 Theaceae Species 0.000 description 11
- 238000000034 method Methods 0.000 description 5
- 241000219112 Cucumis Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The invention relates to tea-flavored beef jerky capable of improving eyesight and a preparation method of the tea-flavored beef jerky. The tea-flavored beef jerky is prepared from the following raw materials in parts by weight: 200-220 parts of beef, 20-24 parts of bitter gourds, 8-9 parts of folium llicis latifoliae, 1-1.2 parts of mulberry leaves, 0.8-1 part of glossy privet leaves, 0.8-1 part of apple flowers, 1-1.3 parts of chrysanthemum morifolium, 6-8 parts of waxberry leaves, a calcium chloride solution of 1-2%, composite phosphate of 0.2-0.4%, 3-4 parts of glucose, 2-3 parts of zinc-rich yeast, 4-5 parts of table salt and 3-4 parts of soybean peptides. The beef jerky disclosed by the invention is extremely delicious and pleasant in fragrance; the beef jerky disclosed by the invention uses a stage type baking technology, so that the moisture content and the water activity of the beef jerky can be rapidly reduced, the effects of killing bacteria and cooking the beef jerky can be realized, and products have roasting fragrance.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of processing of beef, preparation method of the fragrant dried beef of especially a kind of eyesight-improving tea and preparation method thereof.
Background technology
Along with the development of meat industry and the raising of people's living standard, consumer constantly proposes higher requirement to beef food, therefore the beef food of health care arises at the historic moment, and some defects of the beef processing process of traditional properties also become and are more and more unfavorable for that it further develops, wherein main problem concentrates on the quality color and luster of Beef, taste and its nutrition limitation, needed for the life being not enough to catch up with people.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide preparation method of the fragrant dried beef of a kind of eyesight-improving tea and preparation method thereof.
The technical solution adopted in the present invention is:
A preparation method for the fragrant dried beef of eyesight-improving tea, is made up of the raw material of following weight portion:
Beef 200-220, balsam pear 20-24, Ilex Latifolia Thunb 8-9, mulberry leaf 1-1.2, glossy privet leaf 0.8-1, apple flower 0.8-1, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-1.3, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4;
The preparation method of the fragrant dried beef of a kind of eyesight-improving tea according to claim 1, comprises the following steps:
(1) mulberry leaf, glossy privet leaf, apple flower, FLOS CHRYSANTHEMI ALBA from Haizhou of China are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) two panels is cutd open in the direction of balsam pear lines surfacewise, after removing seed, one deck white melon pulp being close to melon meat is removed clean, again balsam pear is cut into slices, immerse in 0-4 DEG C of saturated aqueous common salt and soak 20-30 minute, taking-up clear water rinses squeezes the juice for 2-3 time for subsequent use, and grind to obtain tea powder by after Ilex Latifolia Thunb oven dry, getting tea powder uniform application, to enter oven for drying on rich zinc fermented beef bar surface for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) take out after 50-60min in the homogeneous mixture solotion of the immersion of beef bar herb liquid, polypeptide extract and Bitter Melon Juice after step (3) gained is dried, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3-4min and get final product.
Beneficial effect of the present invention is:
Dried beef delicious food of the present invention is pure, pleasant aroma, operational phase formula baking process of the present invention, not only makes dried beef can reduce rapidly moisture and water activity, can also play sterilization and shortening effect, make product have roasting fragrance.Utilize microorganism to ferment to raw meat and the beef product produced both had remained the basic characteristic of traditional beef, make again the quality of product, color and luster, mouthfeel, local flavor and shelf-life be improved significantly; Wherein added balsam pear has spleen benefiting and stimulating the appetite, reducing pressure and sugar, the cool blood of diuresis, falls fire detumescence, beneficial gas recovers from fatigue, the function of the improving eyesight that clears away heart-fire, and remain its nutritive value by the process balsam pear of technique, greatly reduce bitter taste, Ilex Latifolia Thunb contributes to promoting the production of body fluid to quench thirst, the cough-relieving that wets one's whistle, step-down fat-reducing, and with not much, if any sweet taste after making dried beef entrance, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, has dispelling wind and heat from the body, the heart is pleased in clearing away the lungheat and moisturizing, flat liver improving eyesight, moistening lung, the effect of appetizing of promoting the production of body fluid.
Detailed description of the invention
A preparation method for the fragrant dried beef of eyesight-improving tea, is made up of the raw material of following weight portion (kilogram):
Beef 200, balsam pear 20, Ilex Latifolia Thunb 8, mulberry leaf 1, glossy privet leaf 0.8, apple flower 0.8, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1, myrica rubra leaf 6,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3, Zinc-rich saccharomyces cerevisiae 2, salt 4, soya-bean polypeptides 3;
The preparation method of the fragrant dried beef of a kind of eyesight-improving tea according to claim 1, comprises the following steps:
(1) mulberry leaf, glossy privet leaf, apple flower, FLOS CHRYSANTHEMI ALBA from Haizhou of China are added 5 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) two panels is cutd open in the direction of balsam pear lines surfacewise, after removing seed, one deck white melon pulp being close to melon meat is removed clean, again balsam pear is cut into slices, immerse in 0-4 DEG C of saturated aqueous common salt and soak 20 minutes, taking-up clear water rinses squeezes the juice for 2-3 time for subsequent use, and grind to obtain tea powder by after Ilex Latifolia Thunb oven dry, getting tea powder uniform application, to enter oven for drying on rich zinc fermented beef bar surface for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min.
(5) take out after 50-60min in the homogeneous mixture solotion of the immersion of beef bar herb liquid, polypeptide extract and Bitter Melon Juice after step (3) gained is dried, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3min and get final product.
Claims (2)
1. a preparation method for the fragrant dried beef of eyesight-improving tea, is characterized in that being made up of the raw material of following weight portion:
Beef 200-220, balsam pear 20-24, Ilex Latifolia Thunb 8-9, mulberry leaf 1-1.2, glossy privet leaf 0.8-1, apple flower 0.8-1, FLOS CHRYSANTHEMI ALBA from Haizhou of China 1-1.3, myrica rubra leaf 6-8,1-2% calcium chloride solution, 0.2-0.4% composite phosphate, glucose 3-4, Zinc-rich saccharomyces cerevisiae 2-3, salt 4-5, soya-bean polypeptides 3-4.
2. the preparation method of the fragrant dried beef of a kind of eyesight-improving tea according to claim 1, is characterized in that comprising the following steps:
(1) mulberry leaf, glossy privet leaf, apple flower, FLOS CHRYSANTHEMI ALBA from Haizhou of China are added 5-6 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) getting after fresh beef is cut into the bar of 4-5cm immerses in 1-2% calcium chloride and 0.2-0.4% compound phosphoric acid mixed salt solution, irradiate 11-12h under being placed in ultraviolet light, more evenly sprinkle glucose, Zinc-rich saccharomyces cerevisiae and salt and obtain rich zinc fermented beef bar at 14 DEG C of bottom fermentation 70h;
(3) two panels is cutd open in the direction of balsam pear lines surfacewise, after removing seed, one deck white melon pulp being close to melon meat is removed clean, again balsam pear is cut into slices, immerse in 0-4 DEG C of saturated aqueous common salt and soak 20-30 minute, taking-up clear water rinses squeezes the juice for 2-3 time for subsequent use, and grind to obtain tea powder by after Ilex Latifolia Thunb oven dry, getting tea powder uniform application, to enter oven for drying on rich zinc fermented beef bar surface for subsequent use;
(4) get myrica rubra leaf 40 DEG C oven dry, cross 40 mesh sieves after pulverizing and obtain leaf powder, leaf powder is immersed in 40% ethanol, temperature 80 DEG C, under solid-liquid ratio 1:45 condition, continuous 2 ultrasonic waves extract 45min, add soya-bean polypeptides, obtain polypeptide extract when second time extracts 25min;
(5) take out after 50-60min in the homogeneous mixture solotion of the immersion of beef bar herb liquid, polypeptide extract and Bitter Melon Juice after step (3) gained is dried, at 50 DEG C, 55 DEG C, 60 DEG C, respectively dry 1h successively, finally to send in baking box at 250 DEG C baking 3-4min and get final product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510426135.9A CN105054087A (en) | 2015-07-20 | 2015-07-20 | Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510426135.9A CN105054087A (en) | 2015-07-20 | 2015-07-20 | Tea-flavored beef jerky capable of improving eyesight and preparation method of tea-flavored beef jerky |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
| CN106578981A (en) * | 2016-12-20 | 2017-04-26 | 重庆市长寿区舒福食品有限公司 | Quick-frozen hypoglycemic beef |
| CN107897645A (en) * | 2017-11-29 | 2018-04-13 | 广西鹿寨众牛食品有限公司 | The method of spicy dried beef processing |
| CN107969678A (en) * | 2017-11-29 | 2018-05-01 | 广西鹿寨众牛食品有限公司 | Spiced hot beef sauce production method |
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| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
-
2015
- 2015-07-20 CN CN201510426135.9A patent/CN105054087A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004215571A (en) * | 2003-01-14 | 2004-08-05 | Nippon Meat Packers Inc | Dried meat product and method for producing the same |
| CN102349665A (en) * | 2011-10-21 | 2012-02-15 | 德宏州彩云琵琶食品有限公司 | Dai flavor beef instant jerky and processing method thereof |
| CN103238853A (en) * | 2012-02-10 | 2013-08-14 | 贺银凤 | Production method of fermented beef jerky |
| CN102697065A (en) * | 2012-05-08 | 2012-10-03 | 内蒙古科技大学 | Beef jerky with sauce flavor and method for preparing same |
| CN104305239A (en) * | 2014-09-25 | 2015-01-28 | 安徽省百益食品有限公司 | Bamboo-fragrant baked dried beef and processing method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105661344A (en) * | 2016-04-14 | 2016-06-15 | 旌德县马家溪生态农业开发有限公司 | Tea-flavored marinated beef and making method thereof |
| CN106578981A (en) * | 2016-12-20 | 2017-04-26 | 重庆市长寿区舒福食品有限公司 | Quick-frozen hypoglycemic beef |
| CN107897645A (en) * | 2017-11-29 | 2018-04-13 | 广西鹿寨众牛食品有限公司 | The method of spicy dried beef processing |
| CN107969678A (en) * | 2017-11-29 | 2018-05-01 | 广西鹿寨众牛食品有限公司 | Spiced hot beef sauce production method |
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Application publication date: 20151118 |
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