CN105410733B - A kind of method for salting of meat - Google Patents
A kind of method for salting of meat Download PDFInfo
- Publication number
- CN105410733B CN105410733B CN201510948983.6A CN201510948983A CN105410733B CN 105410733 B CN105410733 B CN 105410733B CN 201510948983 A CN201510948983 A CN 201510948983A CN 105410733 B CN105410733 B CN 105410733B
- Authority
- CN
- China
- Prior art keywords
- meat
- parts
- roller
- thick gravy
- tumbling
- 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.)
- Active
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000009938 salting Methods 0.000 title claims abstract description 14
- 235000013882 gravy Nutrition 0.000 claims abstract description 35
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000002347 injection Methods 0.000 claims abstract description 10
- 239000007924 injection Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 20
- 235000008397 ginger Nutrition 0.000 claims description 20
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 18
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 15
- 239000003205 fragrance Substances 0.000 claims description 10
- 235000015277 pork Nutrition 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000015278 beef Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 239000004744 fabric Substances 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 2
- 235000011613 Pinus brutia Nutrition 0.000 claims description 2
- 241000018646 Pinus brutia Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 5
- 244000291564 Allium cepa Species 0.000 claims 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000014101 wine Nutrition 0.000 claims 1
- 239000004615 ingredient Substances 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 238000012856 packing Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 15
- 241000234282 Allium Species 0.000 description 12
- 235000015241 bacon Nutrition 0.000 description 5
- 241000202807 Glycyrrhiza Species 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing fields, specifically provide a kind of method for salting of meat.A kind of method for salting of meat, comprising the following steps: step A: being cut into sheet after meat is cleaned up, drains away the water stand-by；Step B: the tanning of thick gravy；Step C: boiled thick gravy is injected in sliced meat, tumbling sliced meat while injecting thick gravy.The present invention injects thick gravy in the sliced meat human body, and is aided with tumbling while injection, enables human body fast tasty；The dosage that salt can be reduced simultaneously, reduces the loss of nutritional ingredient, keeps meat closer, glossy.In addition, this method to marinated environment without particular/special requirement, the processing of room temperature both achievable meat is convenient and efficient.Particularly suitable for the use of middle-size and small-size meat packing enterprise.
Description
Technical field
The invention belongs to food processing fields, specifically provide a kind of method for salting of meat.
Background technique
The processing of the meats such as bacon, bacon, jerky needs for the condiment such as soy sauce, salt to be put into and pickles 5-6 days in meat even
For more time.Salting period is long, nutritional ingredient is easy to lose, and generally requires and pickle in low temperature environment, and curing process also needs
A large amount of salt (content is mostly 5% or more) is added, the above various shortcoming limits the development of meat processing industry.
Summary of the invention
The purpose of the present invention is overcoming drawbacks described above, a kind of method for salting of meat is provided.
A kind of technical solution of the present invention: method for salting of meat, comprising the following steps:
Step A: being cut into sheet after meat is cleaned up, drains away the water stand-by；
Step B: the tanning of thick gravy；
Step C: boiled thick gravy is injected in sliced meat, tumbling sliced meat while injecting thick gravy.
Thick gravy is injected in the sliced meat human body, sliced meat fast tasty is enable, thick gravy injection carries out simultaneously with tumbling, reduces work
Sequence greatly shortens the salting period of sliced meat, shortens the fabrication cycle of meat packing；The dosage of salt can be reduced simultaneously, reduce nutrition
The loss of ingredient keeps meat closer, glossy.In addition, to marinated environment without particular/special requirement, room temperature both achievable meat plus
Work, it is convenient and efficient.
Preferably, it in step C, is injected using loose meat device, tumbling processing, the pine meat device includes hollow the
One roller and the second tin roller being nested in the first roller, there are gaps between the first roller and second tin roller；First roller
On be arranged at intervals with puncture needle, the puncture needle is hollow structure, the injection port that the first drum cavity of connection is equipped at syringe needle；The
The both ends of one roller are equipped with through-hole, and the through hole is equipped with annular rubber ring；Feeding port and lid, institute are additionally provided on first roller
Lid is stated to be connected by screw thread with feeding port；The second tin roller is equipped with the pressurizing block to match with the puncture needle size；
The both ends of second tin roller are additionally provided with pressure rod, and the pressure rod passes through the annular rubber ring and extends to outside the first roller.
In use, covering lid from feeding port to thick gravies such as the built-in soy sauce of roller, salt；Loose meat device is placed on meat,
Pressure rod is pushed, makes rollers roll, the thick gravy being filled in roller can be filled into puncture needle automatically under gravity, be pushed away
While dynamic pressure rod stabs puncture needle in the human body, the pressurizing block is moved into puncture needle head, and to meat internal injection
Thick gravy；Enable meat fast tasty, reduces the salting period of halogen meat, reduces the dosage of salt, while thick gravy being avoided to splash, improve and add
Work efficiency rate.
Preferably, in step C, using interval tumbling technique, every tumbling 15min interval 5min is conducive to tasty.
Preferably, in step C, the tumbling processing is repeated 2-3 times.
Preferably, in step B, the thick gravy is made by the raw material of following parts by weight: 5 parts of licorice tablet, octagonal 5 parts, fennel fruit
15 parts fragrant, dry 15 parts of husky ginger, 1 part of cloves, 2 parts of spiceleaf, 15 parts of cassia bark, 5 parts of nutmeg, 5 parts of tsaoko, 10 parts of hawthorn, ginger 100
Part, 50 parts of green onion, 50 parts of yellow rice wine, 10 parts of dark soy sauce, 90 parts of salt.
The thick gravy formula can not only remove flavor and enhancing flavor, also have effects that throat soothing appetizing.
Preferably, the thick gravy the preparation method is as follows: 50 portions of ginger, 25 portions of green onions and 50 parts of yellow rice wine are put into blender
Green onion ginger juice is broken into, and 10 portions of dark soy sauce, 90 portions of salt are added；It is fitted into cloth bag after the chopping of remaining raw material, adds 500 parts of clear water, moderate heat is endured
Fragrance juice is arrived at gummosis shape to thick gravy receipts juice；The green onion ginger juice for being placed with salt is mixed with boiled fragrance juice, obtains institute
State thick gravy.
Preferably, the amount of being put into of salt is the 1.8% of pork total weight.
Preferably, in step A, the meat is cut into the thin slice of 1-3cm thickness, is convenient for tumbling.
Preferably, in step A, the meat is pork or beef.
The invention has the advantages that 1, thick gravy injected in the sliced meat human body, enable sliced meat fast tasty, greatly shorten the marinated of sliced meat
Time；
2, thick gravy injection carries out simultaneously with tumbling process, has not only been conducive to tasty but also can reduce process, has shortened the system of meat packing
Make the period；
3, the dosage that can reduce salt reduces the forfeiture of nutritional ingredient, keeps meat closer, glossy；
4, to marinated environment without particular/special requirement, the processing of meat is can be completed in room temperature, convenient and efficient.
Detailed description of the invention
Fig. 1 is the structural schematic diagram of loose meat device；
Fig. 2 is the schematic diagram of internal structure of loose meat device；
Appended drawing reference in figure are as follows: the first roller of 1-, 2- second tin roller, 3- puncture needle, 4- injection port, 5- through-hole, 6- ring
Shape rubber ring, 7- feeding port, 8- lid, 9- pressurizing block, 10- pressure rod.
Specific embodiment
Present invention will be further explained below with reference to specific examples.
Embodiment 1
A kind of method for salting of pork, steps are as follows:
Step A: being cut into the thin slice of 1-2cm thickness with automatic clinical microtome after 5kg fresh pork is cleaned up, drain away the water to
With.
Step B: the preparation of thick gravy
A, in terms of 5kg pork source, equipped with licorice tablet 5g, illiciumverum 5g, fennel seeds 15g, dry husky ginger 15g, fourth in spices bag
Fragrant 1g, spiceleaf 2g, cassia bark 15g, nutmeg 5g, tsaoko 5g, hawthorn 10g, ginger 50g, green onion 25g are packed into after shredding above-mentioned raw materials
In cloth bag, clear water 500g moderate heat is added to boil 50 minutes, keeps fragrance soup fluidized state, natural cooling after fragrance juice is endured to gummosis shape
It is stand-by to room temperature；
B, 50g ginger, 25g green onion add 50g yellow rice wine to be put into blender and break into ginger green onion juice, 10g dark soy sauce is added and 90g salt waits for
With；
C, the above-mentioned green onion ginger juice for being placed with salt is mixed with boiled fragrance juice, obtains the thick gravy.
Step C: thick gravy made from step B is fitted into loose meat device, injects thick gravy while tumbling pork slices, is repeated
Tumbling 2-3 times；Do not have the complete interval 5min of tumbling.
As shown in Figs. 1-2, the loose meat device include hollow first roller 1 and be nested in the first roller 1 second
Roller 2, there are gaps between the first roller 1 and second tin roller 2；Puncture needle 3 is arranged at intervals on first roller 1, it is described to wear
Pricker 3 is hollow structure, is equipped with the injection port 4 of connection 1 inner cavity of the first roller at syringe needle；The both ends of first roller 1 are equipped with through-hole
5, annular rubber ring 6 is equipped at the through-hole 5；Feeding port 7 and lid 8 are additionally provided on first roller 1, the lid 8 passes through spiral shell
Line is connected with feeding port 7；The second tin roller 2 is equipped with the pressurizing block 9 to match with 3 size of puncture needle；Second tin roller 2
Both ends be additionally provided with pressure rod 10, the pressure rod 10 passes through the annular rubber ring 6 and extends to outside the first roller 1.
Pickled meat can be cut into strip, be put into electric cooker or micro-wave oven and cured.Or fire-cure into bacon, shine at
Bacon.
This method injects thick gravy in the human body, and is aided with tumbling while injection, enables human body fast tasty, greatly shortens
The salting period of sliced meat；The dosage that salt can be reduced simultaneously, reduces the forfeiture of nutritional ingredient, keeps meat closer, glossy.
Embodiment 2
A kind of method for salting of beef, steps are as follows:
Step A: cleaning up after the qualified beef of 5kg freezing is thawed, and is cut into the thin of 2-3cm thickness with automatic clinical microtome
Piece drains away the water stand-by.
Step B: the preparation of thick gravy
A, in terms of 5kg beef source, equipped with licorice tablet 5g, illiciumverum 5g, fennel seeds 15g, dry husky ginger 15g, fourth in spices bag
Fragrant 1g, spiceleaf 2g, cassia bark 15g, nutmeg 5g, tsaoko 5g, hawthorn 10g, ginger 50g, green onion 25g are packed into after shredding above-mentioned raw materials
In cloth bag, clear water 500g moderate heat is added to boil 50 minutes, keeps fragrance soup fluidized state, natural cooling after fragrance juice is endured to gummosis shape
It is stand-by to room temperature；
B, 50g ginger, 25g green onion add 50g yellow rice wine to be put into blender to break into ginger green onion juice, and the salt that 10g dark soy sauce and 90g is added waits for
With；
C, the above-mentioned green onion ginger juice for being placed with salt is mixed with boiled fragrance juice, obtains the thick gravy.
Step C: thick gravy made from step B is fitted into loose meat device, injects thick gravy while tumbling dried beef slices, is repeated
Tumbling 2-3 times；Do not have the complete interval 5min of tumbling.
As shown in Figs. 1-2, the loose meat device include hollow first roller 1 and be nested in the first roller 1 second
Roller 2, there are gaps between the first roller 1 and second tin roller 2；Puncture needle 3 is arranged at intervals on first roller 1, it is described to wear
Pricker 3 is hollow structure, is equipped with the injection port 4 of connection 1 inner cavity of the first roller at syringe needle；The both ends of first roller 1 are equipped with through-hole
5, annular rubber ring 6 is equipped at the through-hole 5；Feeding port 7 and lid 8 are additionally provided on first roller 1, the lid 8 passes through spiral shell
Line is connected with feeding port 7；The second tin roller 2 is equipped with the pressurizing block 9 to match with 3 size of puncture needle；Second tin roller 2
Both ends be additionally provided with pressure rod 10, the pressure rod 10 passes through the annular rubber ring 6 and extends to outside the first roller 1.
Pickled beef can be cut into strip, be put into electric cooker or micro-wave oven and cured.Or fire-cure into bacon, shine at
Jerky.
It should be understood that these examples are only for illustrating the present invention and are not intended to limit the scope of the present invention.In addition, it should also be understood that,
After reading the content taught by the present invention, those skilled in the art can various modifications may be made or change to the present invention, these
Equivalent form is also fallen within the scope of the appended claims of the present application.
Claims (2)
1. a kind of method for salting of meat, it is characterised in that: the following steps are included:
Step A: being cut into sheet after meat is cleaned up, drains away the water stand-by；
Step B: the tanning of thick gravy；
Step C: boiled thick gravy is injected in sliced meat, tumbling sliced meat while injecting thick gravy；
It in step C, is injected using loose meat device, tumbling processing, the pine meat device includes hollow the first roller and embedding
The second tin roller in the first roller is covered, there are gaps between the first roller and second tin roller；Setting is spaced on first roller
There is puncture needle, the puncture needle is hollow structure, is equipped with the injection port of the first drum cavity of connection at syringe needle；The two of first roller
End is equipped with through-hole, and the through hole is equipped with annular rubber ring；Feeding port and lid are additionally provided on first roller, the lid passes through
Screw thread is connected with feeding port；The second tin roller is equipped with the pressurizing block to match with the puncture needle size；Second tin roller
Both ends are additionally provided with pressure rod, and the pressure rod passes through the annular rubber ring and extends to outside the first roller；
In step C, using interval tumbling technique, every tumbling 15min interval 5min；
In step C, the tumbling processing is repeated 2-3 times；
In step B, the thick gravy is made by the raw material of following parts by weight: 5 parts of licorice tablet, 5 parts octagonal, 15 parts of fennel seeds, dry sand
15 parts of ginger, 1 part of cloves, 2 parts of spiceleaf, 15 parts of cassia bark, 5 parts of nutmeg, 5 parts of tsaoko, 10 parts of hawthorn, 100 parts of ginger, 50 parts of green onion, Huang
50 parts of wine, 10 parts of dark soy sauce, 90 parts of salt；
50 portions of ginger, 25 portions of green onions and 50 parts of yellow rice wine are put into blender and break into green onion ginger juice, and 10 portions of dark soy sauce, 90 portions of salt are added；
Remaining raw material chopping after is fitted into cloth bag, be added clear water, moderate heat endure to thick gravy receive juice at gummosis shape to get arrive fragrance juice；It will put
There is the green onion ginger juice of salt to mix with boiled fragrance juice, obtains the thick gravy；
In step A, the meat is pork or beef；
The amount of being put into of salt is the 1.8% of pork total weight.
2. preparation method as described in claim 1, it is characterised in that: in step A, the meat is cut into the thin slice of 1-3cm thickness.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948983.6A CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510948983.6A CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105410733A CN105410733A (en) | 2016-03-23 |
| CN105410733B true CN105410733B (en) | 2019-04-16 |
Family
ID=55489653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510948983.6A Active CN105410733B (en) | 2015-12-18 | 2015-12-18 | A kind of method for salting of meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410733B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106417727B (en) * | 2016-09-30 | 2020-02-21 | 张家界茶坤缘杜仲生物科技开发有限公司 | Prevent blockking up green tea and knead device |
| CN107333857A (en) * | 2017-07-25 | 2017-11-10 | 德阳市东泽食品有限公司 | The skewer process units of semi-artificialization |
| CN115736201A (en) * | 2022-12-06 | 2023-03-07 | 重庆金星股份有限公司 | Pickling device convenient for meat raw material tasty |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3556809A (en) * | 1968-04-01 | 1971-01-19 | Swift & Co | Method for injecting a liquid additive into poultry flesh |
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| JP5362093B1 (en) * | 2012-12-20 | 2013-12-11 | 健太郎 手塚 | Food infusion injector |
| CN203407424U (en) * | 2013-08-15 | 2014-01-29 | 福建省亚明食品有限公司 | Puncture machine |
| CN204697856U (en) * | 2015-05-05 | 2015-10-14 | 佳客来(福建)餐饮连锁管理有限公司 | Sliced meat material injecting device |
-
2015
- 2015-12-18 CN CN201510948983.6A patent/CN105410733B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3556809A (en) * | 1968-04-01 | 1971-01-19 | Swift & Co | Method for injecting a liquid additive into poultry flesh |
| CN1188617A (en) * | 1997-01-24 | 1998-07-29 | 张清 | Special flavour pork elbow and manufacturing method thereof |
| JP5362093B1 (en) * | 2012-12-20 | 2013-12-11 | 健太郎 手塚 | Food infusion injector |
| CN103330230A (en) * | 2013-07-16 | 2013-10-02 | 句容市华阳镇飞龙珍禽养殖专业合作社 | Salted goose processing method |
| CN203407424U (en) * | 2013-08-15 | 2014-01-29 | 福建省亚明食品有限公司 | Puncture machine |
| CN204697856U (en) * | 2015-05-05 | 2015-10-14 | 佳客来(福建)餐饮连锁管理有限公司 | Sliced meat material injecting device |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105410733A (en) | 2016-03-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN101422245A (en) | Mixed cured meat and production method thereof | |
| CN103238855B (en) | Preparation method of convenient and instant cured meat | |
| CN105410733B (en) | A kind of method for salting of meat | |
| CN101965967A (en) | Method for preparing edible fungus sausage | |
| CN104397730A (en) | Preparation method of golden shredded beef | |
| CN105475944A (en) | Method for preparing bagged sheep bone soup powder | |
| CN103519202A (en) | Process for machining spiced mutton | |
| CN104013002A (en) | Processing technology of dried pork slices | |
| CN102640896A (en) | Formula and processing method of tea dumpling | |
| CN103766953A (en) | Flavor tea fish sausage and processing method thereof | |
| CN103478734B (en) | A kind of auricularia auriculajudae toxin expelling sausage | |
| CN104522765A (en) | Sacked materials used for making wind dried mutton soup fast | |
| CN103652985A (en) | Cistanche canned mutton and preparation method thereof | |
| CN105360973B (en) | A kind of processing method of dried pork | |
| CN104872700A (en) | Flavor health care goose paws and preparation method thereof | |
| CN104256671A (en) | Ultrathin crispy dried meat product and manufacturing method thereof | |
| CN104041846A (en) | Smoked sausage and processing process thereof | |
| CN104886535A (en) | Spicy and hot small river shrimp paste preparation method | |
| CN106690209A (en) | Canned chicken soup preparing method | |
| CN102972790A (en) | Glutinous rice sausage and preparation method thereof | |
| CN104757610A (en) | Dai flavor fish sauce production method | |
| CN104366554A (en) | Chicken sausage with fruity fragrance and yang-supporting effect and preparation method thereof | |
| CN104382064A (en) | Preparation method of instant goose liver slices | |
| CN109953250A (en) | A kind of vegetables meat rice and preparation 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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221117 Address after: 530007, 174 East University Road, the Guangxi Zhuang Autonomous Region, Nanning Patentee after: GUANGXI ZHUANG AUTONOMOUS REGION ACADEMY OF AGRICULTURAL SCIENCES Address before: 530007, 174 East University Road, the Guangxi Zhuang Autonomous Region, Nanning Patentee before: AGRICULTURAL PRODUCTS PROCESSING INSTITUTE, GUANGXI ACADEMY OF AGRICULTURAL SCIENCES |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221219 Address after: 533900 Near Chengbei Market, Chengxiang Town, Napo County, Baise City, Guangxi Zhuang Autonomous Region Patentee after: There is a supply chain management limited liability company in Napo County Address before: 530007, 174 East University Road, the Guangxi Zhuang Autonomous Region, Nanning Patentee before: GUANGXI ZHUANG AUTONOMOUS REGION ACADEMY OF AGRICULTURAL SCIENCES |
|
| TR01 | Transfer of patent right | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20231226 Address after: 533000 Nalai, Chengxi Development Zone, Chengxiang Town, Napo County, Baise City, Guangxi Zhuang Autonomous Region (Fire Intersection) Patentee after: Guangxi Honggu Agricultural Technology Co.,Ltd. Address before: 533900 Near Chengbei Market, Chengxiang Town, Napo County, Baise City, Guangxi Zhuang Autonomous Region Patentee before: There is a supply chain management limited liability company in Napo County |