CN105982224A - Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof - Google Patents
Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof Download PDFInfo
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- CN105982224A CN105982224A CN201610069552.7A CN201610069552A CN105982224A CN 105982224 A CN105982224 A CN 105982224A CN 201610069552 A CN201610069552 A CN 201610069552A CN 105982224 A CN105982224 A CN 105982224A
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 64
- 241000234435 Lilium Species 0.000 title abstract 4
- 230000002936 tranquilizing effect Effects 0.000 title abstract 2
- 238000004519 manufacturing process Methods 0.000 title 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 239000000463 material Substances 0.000 claims abstract description 19
- 229940100486 rice starch Drugs 0.000 claims abstract description 12
- 230000029087 digestion Effects 0.000 claims abstract description 11
- 241001116389 Aloe Species 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 235000011399 aloe vera Nutrition 0.000 claims abstract description 7
- 239000002674 ointment Substances 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 36
- 239000000203 mixture Substances 0.000 claims description 21
- 241000628997 Flos Species 0.000 claims description 19
- 241000756137 Hemerocallis Species 0.000 claims description 19
- 235000013372 meat Nutrition 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 11
- 210000005036 nerve Anatomy 0.000 claims description 10
- 230000001914 calming effect Effects 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 210000004681 ovum Anatomy 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 229910019142 PO4 Inorganic materials 0.000 claims description 4
- 108010073771 Soybean Proteins Proteins 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 4
- 239000010452 phosphate Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 3
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000006187 pill Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 229920001592 potato starch Polymers 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 241000167854 Bourreria succulenta Species 0.000 abstract 1
- 229920002472 Starch Polymers 0.000 abstract 1
- 235000019693 cherries Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000019698 starch Nutrition 0.000 abstract 1
- 239000008107 starch Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010257 thawing Methods 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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower, made from the following materials according to parts by weight: 1000-1100 parts of chicken, 250-260 parts of pigskin, 9.8-10 parts of rice starch, 40-45 parts of dried lily flower, 5-7 parts of Radix Pseudostellariae, 18-20 parts of aloe ointment, 40-45 parts of cherry, 23-28 parts of egg white, accessories and suitable water. The chicken meatball is made from rich materials including pigskin, rich starch, dried lily flower, Radix Pseudostellariae and the like and has high nutritional value, the reasonable match of various main and accessory materials enables improved overall quality for the chicken meatball and better quality for chicken products, and the chicken meatball may be consumed often to provide health-care effect and promote digestion and tranquilization.
Description
Technical field
The present invention relates to Carnis Gallus domesticus processed food and technology field thereof, mainly a kind of Flos Hemerocallis helps digestion Quick Freezing Chicken Meatball and preparation method thereof of calming the nerves.
Background technology
Carnis Gallus domesticus quality is soft, aromatic flavor, nutritious, liked by numerous consumers, along with people's increase to Carnis Gallus domesticus demand, the development speed of Carnis Gallus domesticus processing is the most progressively accelerated, but Carnis Gallus domesticus has its special nature, in the Carnis Gallus domesticus course of processing, chicken protein is difficult to be formed more protein network structure, thus have impact on Carnis Gallus domesticus elasticity and mouthfeel.
And elasticity and hardness are the important indicators affecting chicken balls quality, elasticity is the best, and meat ball is in good taste, more chewing strength and be not easily broken, hardness the most then meat ball mouthfeel is the finest and the smoothest, is difficult to chew, the little then goods of hardness are soft, without crisp sense without toughness, thus require that meat ball to have the most elastic and moderate hardness.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of Flos Hemerocallis helps digestion Quick Freezing Chicken Meatball and preparation method thereof of calming the nerves.
The present invention is achieved by the following technical solutions:
A kind of Flos Hemerocallis helps digestion Quick Freezing Chicken Meatball of calming the nerves, it is characterised in that be made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, Flos Hemerocallis 40-45, Radix Pseudostellariae 5-7, aloe ointment 18-20, Fructus Pruni pseudocerasi 40-45, Ovum Gallus domesticus album 23-28, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
Described a kind of Flos Hemerocallis helps digestion the preparation method of Quick Freezing Chicken Meatball of calming the nerves, it is characterised in that include following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) mix with Ovum Gallus domesticus album after Fructus Pruni pseudocerasi being squeezed into fruit juice, admix in aloe ointment the most together, heat infusion, until infusion becomes thick slurry, be incubated under the conditions of 25-30 DEG C after being cooled to；
(5) moderate heat that added water together with Radix Pseudostellariae by Flos Hemerocallis boils 15-18 minute, then taking-up Flos Hemerocallis and Radix Pseudostellariae, grinds after drying, then together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then puts into quick freezing repository and freeze.
Advantages of the present invention:
Carnis Gallus domesticus of the present invention spray vinegar is in order to except fishy smell, and the main purpose of post rinse is to remove the water soluble protein hindering Carnis Gallus domesticus rice formation gelinite in Carnis Gallus domesticus and other materials to chicken balls quality lossy evil, such as enzyme, blood, coloring matter, fat, remaining bone bits, fishy smell material etc., thus improve the elasticity of chicken balls, mouthfeel, taste and color and luster.
The emulsified pigskin that Corii Sus domestica treatment with micron is made adds in Carnis Gallus domesticus, can not only add the yield rate of product, and be that the elasticity of product, section property and mouthfeel are improved.
A certain proportion of dry heat denatured rice starch is added in chicken balls, hardness and the chewiness of chicken balls can be effectively improved, its poly-property elastic, glutinous and recovery are more preferable simultaneously, the stability of the chicken balls each matter structure feature in storage can also be maintained, simultaneously, thawing loss and the cooking loss of chicken balls can be obviously improved, improve overall sense organ level, make chicken meat product more excellent.
In chicken balls, add certain composite phosphate can reduce the loss of chicken balls steaming and decocting, improving quality,
Increase the cohesion of meat ball, elasticity and viscosity.
Certain soybean protein is added in chicken balls, the organizational structure of chicken balls can be improved, it is allowed to mix with other supplementary material, and the most fused, form certain membranaceous material, some materials of surrounding are wrapped up, in heating process, soluble protein generation gelation, reach good emulsifying effectiveness, improve the water-retaining property of chicken balls, improve yield rate.
Chicken balls abundant processing raw material of the present invention, there are Corii Sus domestica, rice starch, Flos Hemerocallis, Radix Pseudostellariae etc., contained by be of high nutritive value, the reasonably combined processing of main ingredient of multiple pattern, can improve hardness and the chewiness of chicken balls, moreover it is possible to maintain the stability of chicken balls, improve overall sense organ level, make chicken meat product more excellent, be eaten for a long time health-care effect, can help digestion and calm the nerves.
Detailed description of the invention
A kind of Flos Hemerocallis helps digestion Quick Freezing Chicken Meatball of calming the nerves, and is made up of the raw material of following weight portion:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, Flos Hemerocallis 40-45, Radix Pseudostellariae 5-7, aloe ointment 18-20, Fructus Pruni pseudocerasi 40-45, Ovum Gallus domesticus album 23-28, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A kind of Flos Hemerocallis helps digestion the preparation method of Quick Freezing Chicken Meatball of calming the nerves, including following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) mix with Ovum Gallus domesticus album after Fructus Pruni pseudocerasi being squeezed into fruit juice, admix in aloe ointment the most together, heat infusion, until infusion becomes thick slurry, be incubated under the conditions of 25-30 DEG C after being cooled to；
(5) moderate heat that added water together with Radix Pseudostellariae by Flos Hemerocallis boils 15-18 minute, then taking-up Flos Hemerocallis and Radix Pseudostellariae, grinds after drying, then together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then puts into quick freezing repository and freeze.
Claims (2)
1. a Flos Hemerocallis helps digestion Quick Freezing Chicken Meatball of calming the nerves, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 1000-1100, Corii Sus domestica 250-260, rice starch 9.8-10, Flos Hemerocallis 40-45, Radix Pseudostellariae 5-7, aloe ointment 18-20, Fructus Pruni pseudocerasi 40-45, Ovum Gallus domesticus album 23-28, dispensing and water are appropriate；
Described dispensing, is made up of following raw material:
Potato starch 150-160, composite phosphate 1.7-2, soybean protein 20-23, sodium bicarbonate 3-4, low temperature frozen water 300-310, Sal 20-25, chicken essence powder 3-4, white pepper powder 4-5.
A kind of Flos Hemerocallis helps digestion the preparation method of Quick Freezing Chicken Meatball of calming the nerves, it is characterised in that include following step:
(1) by a little for Carnis Gallus domesticus surface sprinkling white vinegar, then it is wrapped in left at room temperature 20-30 minute with preservative film, after removing preservative film, Carnis Gallus domesticus is cleaned under flowing water, rinse 3-4 time in 4-10 DEG C of water the most again, finally Carnis Gallus domesticus is stranding into minced chicken meat under low temperature in meat grinder；
(2) wash clean is repaiied after Corii Sus domestica being removed Rhizoma Imperatae, half an hour in washing water of rice it is immersed in after being cut into small pieces by Corii Sus domestica again, take out in afterwash places into meat grinder and carry out strand system, carry out emulsifying with emulsifying colloid mill after strand system and make emulsified pigskin, be finally putting into cold preservation in 0-4 DEG C of freezer standby；
(3) in rice starch, 0.49% carboxymethylcellulose sodium solution is added, mix homogeneously after stirring 30-35 minute, regulating pH value again is 8, finally it is placed in 40 DEG C of baking ovens to be dried to moisture and is down to less than 10%, grind and sieve, react 4 hours at a temperature of 130 DEG C again, make dry heat denatured rice starch；
(4) mix with Ovum Gallus domesticus album after Fructus Pruni pseudocerasi being squeezed into fruit juice, admix in aloe ointment the most together, heat infusion, until infusion becomes thick slurry, be incubated under the conditions of 25-30 DEG C after being cooled to；
(5) moderate heat that added water together with Radix Pseudostellariae by Flos Hemerocallis boils 15-18 minute, then taking-up Flos Hemerocallis and Radix Pseudostellariae, grinds after drying, then together with the gained material mix and blend of step 4；
(6) minced chicken meat of step 1 and the emulsified pigskin of step 2 are mixed pour cutmixer in tentatively cut and mix 4-7 minute, just cut temperature less than 13 DEG C, just cut and the Sal of half in dispensing admixed by backward mixing meat material pickle under the conditions of 0-4 DEG C 5-7 hour, then the mixing meat material pickled is cut again and mix, and add residue dispensing together, dispensing is initially charged Sal and low temperature frozen water, the gained material admixing step 5 and step 3 after chopping and mixing 12-15 minute again continues chopping and mixing 10-12 minute together, cuts and mixes control temperature at 8-10 DEG C；
(7) step 6 is cut mix uniform compound and stand pill after 15-20 minute, a ball is put into and is brought rapidly up after 60-70 DEG C of water is precooked 4-8 minute to 80-90 DEG C of boiling 8-13 minute, carry out a boiling the most again, 80-90 DEG C of boiling 15-20 minute, a ball is pulled out cooling after boiling, precooling temperature 0-4 DEG C, packs when ball central temperature reaches below 6 DEG C, then puts into quick freezing repository and freeze.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069552.7A CN105982224A (en) | 2016-02-02 | 2016-02-02 | Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610069552.7A CN105982224A (en) | 2016-02-02 | 2016-02-02 | Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof |
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| CN105982224A true CN105982224A (en) | 2016-10-05 |
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| CN201610069552.7A Withdrawn CN105982224A (en) | 2016-02-02 | 2016-02-02 | Digestion-improving tranquilizing quick-frozen chicken meatball with dried lily flower and production method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616402A (en) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | Steak for children and manufacturing method thereof |
| CN116784457A (en) * | 2023-06-26 | 2023-09-22 | 贵州台农兴旺食品有限公司 | Preparation method of pork soft whistle |
-
2016
- 2016-02-02 CN CN201610069552.7A patent/CN105982224A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616402A (en) * | 2016-12-28 | 2017-05-10 | 上海联豪食品有限公司 | Steak for children and manufacturing method thereof |
| CN116784457A (en) * | 2023-06-26 | 2023-09-22 | 贵州台农兴旺食品有限公司 | Preparation method of pork soft whistle |
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Application publication date: 20161005 |