CN106889494A - Crisp beef stick of a kind of health and preparation method thereof - Google Patents
Crisp beef stick of a kind of health and preparation method thereof Download PDFInfo
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- CN106889494A CN106889494A CN201710027879.2A CN201710027879A CN106889494A CN 106889494 A CN106889494 A CN 106889494A CN 201710027879 A CN201710027879 A CN 201710027879A CN 106889494 A CN106889494 A CN 106889494A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 29
- 235000013339 cereals Nutrition 0.000 claims abstract description 27
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims abstract description 12
- 229940083466 soybean lecithin Drugs 0.000 claims abstract description 12
- 239000004519 grease Substances 0.000 claims abstract description 11
- 150000005846 sugar alcohols Chemical class 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013311 vegetables Nutrition 0.000 claims abstract description 8
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 7
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 7
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 7
- 239000008187 granular material Substances 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 235000013325 dietary fiber Nutrition 0.000 claims abstract description 6
- 239000004464 cereal grain Substances 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 241000234282 Allium Species 0.000 claims description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 240000007124 Brassica oleracea Species 0.000 claims description 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 4
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 240000006162 Chenopodium quinoa Species 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 4
- 235000010469 Glycine max Nutrition 0.000 claims description 4
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000019482 Palm oil Nutrition 0.000 claims description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims description 4
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 229940029982 garlic powder Drugs 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000000845 maltitol Substances 0.000 claims description 4
- 235000010449 maltitol Nutrition 0.000 claims description 4
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 4
- 229940035436 maltitol Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 239000002540 palm oil Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 2
- 239000005913 Maltodextrin Substances 0.000 claims description 2
- 229920002774 Maltodextrin Polymers 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 239000003240 coconut oil Substances 0.000 claims description 2
- 235000019864 coconut oil Nutrition 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 229940035034 maltodextrin Drugs 0.000 claims description 2
- 235000007516 Chrysanthemum Nutrition 0.000 claims 1
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 235000010358 acesulfame potassium Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract description 2
- 230000001070 adhesive effect Effects 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
- 230000008018 melting Effects 0.000 abstract description 2
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 2
- 239000006188 syrup Substances 0.000 abstract description 2
- 235000020357 syrup Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 9
- 230000000694 effects Effects 0.000 description 4
- 235000012054 meals Nutrition 0.000 description 4
- 229920001202 Inulin Polymers 0.000 description 3
- 101710089165 Protein white Proteins 0.000 description 3
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 3
- 229940029339 inulin Drugs 0.000 description 3
- 238000000926 separation method Methods 0.000 description 3
- 238000007605 air drying Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of crisp beef stick of health, it is made up of following raw material：Beef granules, peanut element meat albumen grain, albumen powder, vegetables dry granular, cereal grain, dietary fiber, sugar alcohol, grease, soybean lecithin, NMF, toppings；Its manufacture craft is：Dry material is well mixed, grease and soybean lecithin heating and melting, sugar alcohol and NMF Hybrid Heating, material mixing and stirring and group, note film, shaping, slitting, packs to obtain finished product again.Beef stick of the invention is nutritious, suitable for people of all ages, taste is unique, and mouthfeel is neither too hard, nor too soft, is easily chewed upon；Replace traditional sugar to make adhesive with syrup by with sugar alcohol, do not promote blood pressure and blood sugar blood fat to raise again while people are met to sweet taste requirement, be adapted to the elderly and children are edible；And the demand of the general consumer group at present can be met.
Description
Technical field
The present invention relates to a kind of beef product and preparation method thereof, the crisp beef stick of more particularly to a kind of health and its
Preparation method.
Background technology
With the improvement of people ' s living standards, people are increasingly demanding on the diet.As air-drying for leisure food
Beef (dried beef) product is favored by consumers.But, jerked beef is harder due to mouthfeel, is difficult to chew, and is not suitable for old age
People and children are edible, it is difficult to meet the demand of the general consumer group at present.
The content of the invention
It is an object of the present invention to provide a kind of new nutritious, suitable for people of all ages, healthy beef stick that taste is unique and its
Preparation method.
To achieve the above object, the technical solution adopted by the present invention is：The crisp beef stick of a kind of health, by following weight
The raw material of number is made：Beef granules 20-30 parts, peanut element meat albumen grain 2-10 parts, albumen powder 1-5 parts, dietary fiber 2-3 parts,
10-20 parts of vegetables dry granular, cereal grain 15-30 parts, sugar alcohol 20-30 parts, grease 1-4 parts, soybean lecithin 0.5-1.5 parts, moisturizing
Agent 1-3 parts, toppings 4-8 parts.
The albumen powder is soybean separation protein white powder.
One or more of the cereal grain-by-grain seed selection from oatmeal, buckwheat grain, crisp rice and quinoa piece.
The vegetables dry granular is selected from one or more in onion grain, carrot seed, cabbage grain.
The dietary fiber is selected from one or more in inulin, resistant maltodextrin and rye fibre.
The sugar alcohol be selected from maltitol and xylitol in one or two.
The grease be selected from coconut oil, palm oil in one or two.
The soybean lecithin is emulsifying agent.
The NMF is selected from one or more in edible glycerol, trehalose, D-sorbite.
The toppings are selected from tomato meal, zanthoxylum powder, green onion grain, chilli powder, ginger powder, garlic powder, spicy beef powder and long-used soup
One or more in powdered beef.
The preparation method of the crisp beef stick of above-mentioned health, comprises the following steps：
1) above-mentioned various raw materials, are weighed by proportioning, it is then that beef granules, peanut element meat albumen grain, albumen powder, meals are fine
Dimension, vegetables dry granular, cereal grain and toppings are well mixed, obtain mixed material；
2), grease and soybean lecithin are mixed, is heated to being melted into liquid, stirred, it is stand-by；
3), sugar alcohol and NMF are mixed, 105-110 DEG C is heated to while stirring, be then cooled to 70-90 DEG C, plus
Enter the grease and soybean lecithin of thawing, be uniformly mixed, treat that temperature is cooled to 40-50 DEG C, add step 1) middle gained
Mixed material, stirs and rolls into a ball；
4) mould, is loaded, shaping by specification cutting into strips, is cooled to room temperature and packs again.
Beneficial effects of the present invention：Beef stick of the invention is nutritious, suitable for people of all ages, taste is unique, and mouthfeel is soft or hard suitable
In, it is easily chewed upon；Traditional sugar is replaced to make adhesive with syrup by with sugar alcohol, while people are met to sweet taste requirement again
Do not promote blood pressure and blood sugar blood fat to raise, be adapted to the elderly and children are edible；And the demand of the general consumer group at present can be met.
Specific embodiment
The present invention is further illustrated below in conjunction with specific embodiment, but the scope of protection of present invention is not limited to
In following embodiments.In embodiment, all raw materials are commercially available product.
Embodiment 1
A kind of crisp meat rod of health, is prepared from the following raw materials in parts by weight：
20 parts of beef granules, 4 parts of peanut element meat albumen grain, 3 parts of soybean separation protein white powder, 3 parts of inulin, onion grain 3 parts, Hu Luo
Foretell 5 parts of grain, 4 parts of cabbage grain, 6 parts of oatmeal, 7 parts of quinoa piece, 8 parts of crisp rice, 25 parts of maltitol, 1 part of xylitol, palm oil 4
Part, 1 part of soybean lecithin, 2 parts of edible glycerol, 2 parts of tomato meal, 0.2 part of zanthoxylum powder, 0.2 part of green onion grain, 0.4 part of chilli powder, ginger
0.3 part of powder, 1 part of spicy beef powder, 1 part of long-used soup powdered beef, 0.2 part of garlic powder.
The preparation method of the crisp beef stick of above-mentioned health, comprises the following steps：
1) above-mentioned various raw materials, are weighed by proportioning, then by beef granules, peanut element meat albumen grain, soybean separation protein white powder,
Inulin, onion grain, carrot seed, cabbage grain, oat grain, quinoa piece, crisp rice and tomato meal, zanthoxylum powder, green onion grain, chilli powder, life
Ginger powder, spicy beef powder, long-used soup powdered beef and garlic powder are well mixed, and obtain mixed material；
2), palm oil and soybean lecithin are mixed, is heated to being melted into liquid, stirred, it is stand-by；
3), maltitol, xylitol and edible glycerol are mixed, 105-110 DEG C is heated to while stirring, then cooled down
To 70-90 DEG C, the grease and soybean lecithin for melting are added, be uniformly mixed, treat that temperature is cooled to 40-50 DEG C, add step
The mixed material of rapid 1) middle gained, stirs and rolls into a ball；
4) mould, is loaded, shaping by specification cutting into strips, is cooled to room temperature and packs again.
Resultant effect is investigated：
The beef stick comprehensive detection effect expedition of embodiment
The effect for the beef stick that embodiment is made is evaluated following with eating mouth feel and effect.Scored using opinion poll
Method, below chooses volunteer totally 60 people, is arbitrarily divided into two groups, and beef stick and common beef prepared by embodiment are eaten respectively
It is dry；3-5 blocks, edible time one month are eaten daily.Edible and sensory effect result see the table below：
In sum, not only eating mouth feel is neither too hard, nor too soft for the beef stick obtained by the present invention, and crisp brittleness is good, and has higher
Nutritive value；It is a kind of easy to digest, healthy food that can eat long, fits crowd's property wide.
Claims (10)
1. the crisp beef stick of a kind of health, it is characterised in that be prepared from the following raw materials in parts by weight：Beef granules 20-30 parts,
2-10 part of peanut element meat albumen grain, albumen powder 1-5 parts, dietary fiber 2-3 parts, 10-20 parts of vegetables dry granular, cereal 15-30
Part, sugar alcohol 20-30 parts, grease 1-4 parts, soybean lecithin 0.5-1.5 parts, NMF 1-3 parts, toppings 4-8 parts.
2. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The albumen powder is separated for soybean
Albumen powder.
3. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The cereal grain-by-grain seed selection is from oat
One or more in piece, buckwheat grain, crisp rice and quinoa piece.
4. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The vegetables dry granular is selected from onion
Grain, carrot seed, cabbage grain in one or more.
5. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The dietary fiber is selected from chrysanthemum
One or more in powder, resistant maltodextrin and rye fibre.
6. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The sugar alcohol is selected from maltitol
With one or two in xylitol.
7. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The grease be selected from coconut oil,
One or two in palm oil.
8. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The NMF is selected from edible sweet
One or more in oil, trehalose, D-sorbite.
9. the crisp beef stick of a kind of health according to claim 1, it is characterised in that：The toppings are selected from tomato
One or more in powder, zanthoxylum powder, green onion grain, chilli powder, ginger powder, garlic powder, spicy beef powder and long-used soup powdered beef.
10. a kind of preparation method of the crisp beef stick of health described in claim 1-9 any one, it is characterised in that bag
Include following steps：
1) above-mentioned various raw materials, are weighed by proportioning, then by beef granules, peanut element meat albumen grain, albumen powder, dietary fiber, vegetable
Dried vegetable grain, cereal grain and toppings are well mixed, obtain mixed material；
2), grease and soybean lecithin are mixed, is heated to being melted into liquid, stirred, it is stand-by；
3), sugar alcohol and NMF are mixed, 105-110 DEG C is heated to while stirring, be then cooled to 70-90 DEG C, addition is melted
The grease and soybean lecithin of change, are uniformly mixed, and treat that temperature is cooled to 40-50 DEG C, add step 1) in gained mixing
Material, stirs and rolls into a ball；
4) mould, is loaded, shaping by specification cutting into strips, is cooled to room temperature and packs again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710027879.2A CN106889494A (en) | 2017-01-16 | 2017-01-16 | Crisp beef stick of a kind of health and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710027879.2A CN106889494A (en) | 2017-01-16 | 2017-01-16 | Crisp beef stick of a kind of health and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106889494A true CN106889494A (en) | 2017-06-27 |
Family
ID=59198917
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710027879.2A Pending CN106889494A (en) | 2017-01-16 | 2017-01-16 | Crisp beef stick of a kind of health and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106889494A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111134284A (en) * | 2019-12-25 | 2020-05-12 | 四川省食品发酵工业研究设计院 | Convenient industrial continuous crisp meat production method |
| CN113575863A (en) * | 2021-07-20 | 2021-11-02 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Non-vacuumized beef nut bar and preparation method thereof |
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|---|---|---|---|---|
| CN111134284A (en) * | 2019-12-25 | 2020-05-12 | 四川省食品发酵工业研究设计院 | Convenient industrial continuous crisp meat production method |
| CN113575863A (en) * | 2021-07-20 | 2021-11-02 | 北京万莱康营养与健康食品科学技术研究院有限公司 | Non-vacuumized beef nut bar and preparation method thereof |
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