CN107183547A - A kind of processing method of aroma dried beef - Google Patents
A kind of processing method of aroma dried beef Download PDFInfo
- Publication number
- CN107183547A CN107183547A CN201710495419.2A CN201710495419A CN107183547A CN 107183547 A CN107183547 A CN 107183547A CN 201710495419 A CN201710495419 A CN 201710495419A CN 107183547 A CN107183547 A CN 107183547A
- Authority
- CN
- China
- Prior art keywords
- minutes
- beef
- processing method
- dried beef
- aroma
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 32
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 239000008236 heating water Substances 0.000 claims abstract description 9
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000004190 Enzymes Human genes 0.000 claims abstract description 5
- 108090000790 Enzymes Proteins 0.000 claims abstract description 5
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 5
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 4
- 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 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 102000003929 Transaminases Human genes 0.000 claims abstract description 4
- 108090000340 Transaminases Proteins 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 150000001412 amines Chemical class 0.000 claims abstract description 4
- 229910021529 ammonia Inorganic materials 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 238000001802 infusion Methods 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
- 239000000843 powder Substances 0.000 claims abstract description 4
- 235000019991 rice wine Nutrition 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000010257 thawing Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000020097 white wine Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical class C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 5
- 241000191996 Pediococcus pentosaceus Species 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 3
- 235000015165 citric acid Nutrition 0.000 claims description 3
- 238000011081 inoculation Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 235000013372 meat Nutrition 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006065 biodegradation reaction Methods 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial 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
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/45—Addition of, or treatment with, microorganisms
- A23L13/46—Addition of, or fermentation with fungi, e.g. yeasts; Enrichment with dried biomass other than starter cultures
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/48—Addition of, or treatment with, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3571—Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/41—Pediococcus
- A23V2400/427—Pentosaceus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Sustainable Development (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is that, on a kind of processing method of aroma dried beef, step is：Freezing Carnis Bovis seu Bubali soak into defrostings in normal temperature water circulation, the parts such as manadesma, fat is rejected, is cut into small pieces, is put into tumbler, white wine are measured in 23 times of addition, in 5 10 DEG C of tumblings 30 35 minutes；Then paddy ammonia phthalein amine transaminase, soybean protein isolate, composite phosphate, salt are added, cuts and mixes 35 minutes, then heating water bath enzymolysis；Then gained beef is gone out enzyme 15 20 minutes in 80 85 DEG C of heating water baths, is cooled to room temperature, adds 1.3 1.5% glucose, adjust PH, be inoculated with Mixed Microbes, ferment at constant temperature；Then sterilized 15 20 minutes in 120 121 DEG C, add ginger splices, cumin powder, yellow rice wine, heating infusion 50 55 minutes；Finally leach, toast drying, be vacuum-packed after cooling.The present invention is recombinated by meat mincing, the flavor of beef jerky of microorganism ferment making is strong, long shelf-life, edible safety.
Description
Technical field
The present invention relates to food processing field, a kind of processing method of aroma dried beef is related generally to.
Background technology
Gao Hong exists《Fermented type restructuring dried beef technique and products thereof characteristic research》In by studying the recombinant technique of beef
To change the fibre structure of beef, so as to improve the texture and mouthfeel of product, on the other hand can also further it make full use of each
Segmentation meat mincing are planted, so as to expand raw material sources, cost of material are reduced.After restructuring, with reference to modern food and fermentation technique, by means of
The effect of microbial fermentation, makes the egg in raw material muscle produce substantial amounts of polypeptide and free amino acid by biodegradation from matter,
Lipid material in muscle and adipose tissue produces substantial amounts of free fatty under the hydrolysis of lipase, and these are to be formed
The flavor substance of fermented beef and the precursor of flavor precursors, make fermentation dehydrated beef have unique local flavor, while nutrition
Value is greatly improved, and suppresses the breeding of other unfavorable microorganisms due to the growth of advantage beneficial bacterium in fermentation, makes product
Stability is improved, and is easy to preservation, increases the security of product.
The content of the invention
The present invention strengthens local flavor, there is provided a kind of processing side of aroma dried beef for enhancing stability to improve beef mouthfeel
Method.
A kind of processing method of aroma dried beef, it is characterised in that it is made up of following step：
1）, freezing Carnis Bovis seu Bubali soak into defrosting in normal temperature water circulation, the part such as rejecting manadesma, fat is then cut into 4-5 centimetres
Block beef, was then put into tumbler by the fritter of square, adds 2-3 times and measures white wine, in 5-10 DEG C of tumbling 30-35 minutes；
2）, step 1 gains are added into 100-120U/g paddy ammonia phthalein amine transaminase, 4-4.5% soybean protein isolates, 0.5-0.6%
Composite phosphate, 3-3.5% salt, cut and mix 3-5 minutes, are digested 1.5-2.5 hours in 20-22 DEG C of heating water bath；
3）, step 2 gained beef gone out enzyme 15-20 minutes in 80-85 DEG C of heating water bath, be cooled to room temperature, add 1.3-1.5%
Glucose, is that 0.5-0.6% citric acids regulation PH is 4.5-5.5 with concentration, 0.02-0.025% is by Pediococcus pentosaceus and wood for inoculation
The Mixed Microbes of sugared staphylococcus composition, in 20-23 DEG C of ferment at constant temperature 35-38 hours；
4）, step 3 gains are sterilized 15-20 minute in 120-121 DEG C, addition 10-12% ginger splices, 2-2.3% cumin powders, 5-10
Amount yellow rice wine, heats infusion 50-55 minutes again；
5）, by step 4 gained beef leach, in 85-95 DEG C baking dry 150-160 minute, after cooling vacuum packaging.
It is an advantage of the invention that：
A kind of processing method of aroma dried beef of the present invention, is recombinated, the fermented type of microorganism ferment making is recombinated by meat mincing
Flavor of beef jerky is strong, long shelf-life, edible safety.Soybean protein isolate is added, not only improves texture and the increase of meat products
Local flavor, and protein content is improved, enhance vitamin.It is inoculated with the Mixed Microbes of Pediococcus pentosaceus and staphylococcus xylosus composition
Biodegradation is carried out, making the quality of raw material is improved, and local flavor be increased, and nutritive value is greatly improved, and due to fermentation
The growth of middle advantage beneficial bacterium and the breeding for suppressing other unfavorable microorganisms, improve product stability, are easy to preservation, increase system
The security of product.Because the effect of biology enzyme in fermentation changes the structure of musculature, the purpose of meat softening is reached, from basic
It is upper to solve the long-standing hard problem for being difficult to chew of traditional dried beef.
Embodiment
The present invention is further illustrated below by specific embodiment.
Embodiment one
A kind of processing method of aroma dried beef, it is characterised in that it is made up of following step：
1）, freezing Carnis Bovis seu Bubali soak into defrosting in normal temperature water circulation, the part such as rejecting manadesma, fat is then cut into 4 centimetres and seen
Block beef, is then put into tumbler by the fritter of side, 2 times of amount white wine is added, in 5 DEG C of tumblings 30 minutes；
2）, step 1 gains are added into 100U/g paddy ammonia phthalein amine transaminase, 4% soybean protein isolate, 0.5% composite phosphate, 3%
Salt, cuts and mixes 3 minutes, is digested 2 hours in 21 DEG C of heating water baths；
3）, step 2 gained beef gone out enzyme 15 minutes in 85 DEG C of heating water baths, be cooled to room temperature, add 1.3% glucose, with dense
Degree is that 0.5% citric acid regulation PH is 4.5, the Mixed Microbes that inoculation 0.02% is made up of Pediococcus pentosaceus and staphylococcus xylosus, in
20 DEG C of ferment at constant temperature 36 hours；
4）, by step 3 gains in 121 DEG C sterilize 15 minutes, add 10% ginger splices, 2% cumin powder, 6 times amount yellow rice wine, heat infusion
50 minutes；
5）, by step 4 gained beef leach, in 90 DEG C baking dry 150 minutes, after cooling be vacuum-packed.
Claims (5)
1. a kind of processing method of aroma dried beef, it is characterised in that it is made up of following step：
1）, freezing Carnis Bovis seu Bubali soak into defrosting in normal temperature water circulation, the part such as rejecting manadesma, fat is then cut into 4-5 centimetres
Block beef, was then put into tumbler by the fritter of square, adds 2-3 times and measures white wine, in 5-10 DEG C of tumbling 30-35 minutes；
2）, step 1 gains are added into 100-120U/g paddy ammonia phthalein amine transaminase, 4-4.5% soybean protein isolates, 0.5-0.6%
Composite phosphate, 3-3.5% salt, cut and mix 3-5 minutes, then heating water bath enzymolysis；
3）, step 2 gained beef gone out enzyme 15-20 minutes in 80-85 DEG C of heating water bath, be cooled to room temperature, add 1.3-1.5%
Glucose, adjusts PH, the Mixed Microbes that inoculation 0.02-0.025% is made up of Pediococcus pentosaceus and staphylococcus xylosus, ferment at constant temperature；
4）, step 3 gains are sterilized 15-20 minute in 120-121 DEG C, addition 10-12% ginger splices, 2-2.3% cumin powders, 5-10
Amount yellow rice wine, heats infusion 50-55 minutes again；
5）, by step 4 gained beef leach, toast drying, after cooling be vacuum-packed.
2. a kind of processing method of aroma dried beef according to claim 1, it is characterised in that step 2）Enzymolysis process is：
Digested 1.5-2.5 hours in 20-22 DEG C of heating water bath.
3. a kind of processing method of aroma dried beef according to claim 1, it is characterised in that step 3）PH adjusts process
For：It is that 0.5-0.6% citric acids regulation PH is 4.5-5.5 with concentration.
4. a kind of processing method of aroma dried beef according to claim 1, it is characterised in that step 3）Fermentation process is：
In 20-23 DEG C of ferment at constant temperature 35-38 hours.
5. a kind of processing method of aroma dried beef according to claim 1, it is characterised in that step 5）Baking process is：
Toasted 150-160 minutes in 85-95 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710495419.2A CN107183547A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of aroma dried beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710495419.2A CN107183547A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of aroma dried beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107183547A true CN107183547A (en) | 2017-09-22 |
Family
ID=59880965
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710495419.2A Pending CN107183547A (en) | 2017-06-26 | 2017-06-26 | A kind of processing method of aroma dried beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107183547A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744100A (en) * | 2017-11-23 | 2018-03-02 | 达州市宏隆肉类制品有限公司 | A kind of processing method of aroma dried beef |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271366A (en) * | 2013-06-18 | 2013-09-04 | 四川农业大学 | Preparation method of novel dried pork slice |
| CN104856091A (en) * | 2015-06-15 | 2015-08-26 | 广西大学 | Processing method of oil-containing recombinant dry minced meat |
| CN105105159A (en) * | 2015-08-20 | 2015-12-02 | 西北民族大学 | Halal air-dried fermented yak meat with flavor of strawberries and making method thereof |
| CN105146549A (en) * | 2015-08-20 | 2015-12-16 | 西北民族大学 | Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof |
| CN105661171A (en) * | 2014-11-17 | 2016-06-15 | 天津尚唯生物技术有限公司 | Novel meat product production process and meat product |
-
2017
- 2017-06-26 CN CN201710495419.2A patent/CN107183547A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103271366A (en) * | 2013-06-18 | 2013-09-04 | 四川农业大学 | Preparation method of novel dried pork slice |
| CN105661171A (en) * | 2014-11-17 | 2016-06-15 | 天津尚唯生物技术有限公司 | Novel meat product production process and meat product |
| CN104856091A (en) * | 2015-06-15 | 2015-08-26 | 广西大学 | Processing method of oil-containing recombinant dry minced meat |
| CN105105159A (en) * | 2015-08-20 | 2015-12-02 | 西北民族大学 | Halal air-dried fermented yak meat with flavor of strawberries and making method thereof |
| CN105146549A (en) * | 2015-08-20 | 2015-12-16 | 西北民族大学 | Cumin-flavored Halal fermented air-dried yak meat and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744100A (en) * | 2017-11-23 | 2018-03-02 | 达州市宏隆肉类制品有限公司 | A kind of processing method of aroma dried beef |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103340416B (en) | Method for preparing fermented preserved meat by adopting grain fermentation liquor | |
| CN105105207B (en) | Instant cold sour fish of one kind and preparation method thereof | |
| KR101932198B1 (en) | Seasoning composition comprising fermented Tenebrio molitor larva | |
| CN104544312B (en) | A kind of half-fermented less salt flesh of fish leisure food and preparation method thereof | |
| CN105455021B (en) | Flavor sausage and preparation method thereof | |
| CN102669700A (en) | Fermented dried goose meat | |
| CN108094528A (en) | The preparation method of fermenting bean dregs powder | |
| CN102987429B (en) | Method for making flavor-conditioning smoked chicken through combination processing of lactobacillus plantarum and pediococcus pentosaceus and radio frequency | |
| CN111034939A (en) | Beef quality control method and beef product produced by same | |
| CN105077292A (en) | Whey fermented sliced dried beef and preparation method thereof | |
| CN105145825A (en) | Red-bean and barley damp-clearing spleen-tonifying tremella lactic acid beverage and production method thereof | |
| CN108420000A (en) | A kind of preparation method of White mushroom less salt soya sauce | |
| CN103393140A (en) | Method for manufacturing fermented sausages with grain fermentation liquor | |
| CN106942619B (en) | Air-dried meat product and processing method thereof | |
| CN108285876A (en) | A kind of composite fermentation microbial inoculum and its raw material bacterial strain and application | |
| CN104489713A (en) | Method for making fermented dried venison | |
| CN106923200A (en) | A kind of fermentation meat product and its processing method | |
| CN102640944B (en) | Preparation method of surimi product | |
| CN107495139A (en) | A kind of fermentation dehydrated beef and preparation method thereof | |
| CN107183547A (en) | A kind of processing method of aroma dried beef | |
| CN107173695A (en) | A kind of Improving flavor type bean cotyledon for mixing aspergillus oryzae and Lactobacillus plantarum fermentation | |
| CN105433136A (en) | Processing method for improving quality of dried beef | |
| CN107744100A (en) | A kind of processing method of aroma dried beef | |
| CN110214895A (en) | A kind of beefsteak curing agent, the method and beefsteak for making beefsteak | |
| CN104783135A (en) | Mildew bamboo shoot sauce processing technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170922 |
|
| RJ01 | Rejection of invention patent application after publication |