CN107927610A - A kind of production method of delicate fragrance bacon - Google Patents
A kind of production method of delicate fragrance bacon Download PDFInfo
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- CN107927610A CN107927610A CN201711043543.1A CN201711043543A CN107927610A CN 107927610 A CN107927610 A CN 107927610A CN 201711043543 A CN201711043543 A CN 201711043543A CN 107927610 A CN107927610 A CN 107927610A
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- 235000015241 bacon Nutrition 0.000 title claims abstract description 12
- 239000003205 fragrance Substances 0.000 title claims abstract description 10
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000020995 raw meat Nutrition 0.000 claims abstract description 9
- 235000012907 honey Nutrition 0.000 claims abstract description 4
- 238000003860 storage Methods 0.000 claims abstract description 4
- 238000009423 ventilation Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 20
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 10
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 5
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 5
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 5
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 229940010454 licorice Drugs 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010288 sodium nitrite Nutrition 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 235000014655 lactic acid Nutrition 0.000 claims 1
- 239000004310 lactic acid Substances 0.000 claims 1
- 239000011344 liquid material Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 238000000034 method Methods 0.000 description 5
- 241000202807 Glycyrrhiza Species 0.000 description 4
- 241000186660 Lactobacillus Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 238000011081 inoculation Methods 0.000 description 4
- 229940039696 lactobacillus Drugs 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 241000228347 Monascus <ascomycete fungus> Species 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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
- A23L13/70—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/02—Preserving by means of inorganic salts
- A23B4/023—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds
- A23B4/0235—Preserving by means of inorganic salts by kitchen salt or mixtures thereof with inorganic or organic compounds with organic compounds or biochemical products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/432—Addition of inorganic compounds, e.g. minerals; oligo-elements
-
- 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
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Inorganic Chemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of production method of delicate fragrance bacon, following steps are included：Surface of semi-finished after vacuum curing, spread honey, be positioned over ventilation 2d, 4 DEG C of refrigerators storages by raw meat processing, prefabricated pickling liquid, vacuum curing.
Description
Technical field
The invention belongs to meat manufacture field, more particularly to the processing method of cured pork processed.
Background technology
Marinated is traditional food processing antistaling process, and marinated meat products is the important step in modern CARCASS QUALITY.It
It can make meat that distinctive color and luster be presented, produce special marinated flavor, having, which improves meat quality, Shelf-life etc., makees
With.Traditional pickling process is directly pickled under external environment, is not promoted the effective means of salt rapid osmotic, is deposited
It is slow, uneven in salinity seepage velocity, influence product mouthfeel and quality, salting period length, the problems such as easily causing microbial contamination,
Large-scale industrial production demand is not reached.
The content of the invention
In view of the deficienciess of the prior art, it is an object of the present invention to provide a kind of production method of delicate fragrance bacon, to solve
Problem proposed in the above background technology.
The present invention solves its technical problem and is achieved through the following technical solutions：
A kind of pickling liquid of delicate fragrance bacon, including 100 parts of sodium nitrite, 100 parts of sodium isoascorbate, composite phosphate 75
Part, 120 parts of salt, 120 parts of white sugar, 100 parts of white wine, 80 parts of xylose, 80 parts of monosodium glutamate, 50 parts of licorice powder, 30 parts of ginger powder, Monascus color
20 parts of pigment, 15 parts of lactobacillus inoculation, 15 parts of jam, 12 parts of white pepper powder, 10 parts of semen myristicae powder.
A kind of production method of delicate fragrance bacon, includes following steps：
A. raw meat is handled：By the most long ridge of the pig back of the body splits wide 5~8cm, length is 20~25cm, thickness about 2~4cm；
B. prefabricated pickling liquid：By 100 parts of sodium nitrite, 100 parts of sodium isoascorbate, 75 parts of composite phosphate, salt 120
Part, 120 parts of white sugar, 100 parts of white wine, 80 parts of xylose, 80 parts of monosodium glutamate, 50 parts of licorice powder, 30 parts of ginger powder, 20 parts of monascorubin,
15 parts of lactobacillus inoculation, 15 parts of jam, 12 parts of white pepper powder, 10 parts of semen myristicae powder are uniformly mixed spare；
C. vacuum curing：Raw meat is put into vacuum to rub in roller Jar used for making body, the pickling liquid prepared is added, makes it just
Flooding kettleback meat is advisable, and starts vacuum pump, sets vacuum as 86kPa, and the marinated setting time of dynamic is 3h/d, marinated altogether
4d, marinated 15 DEG C of temperature, mixing speed 1r/min obtain semi-finished product；
D. the surface of semi-finished after vacuum curing is spread into honey, is positioned over ventilation 2d；
E.4 DEG C refrigerator storage.
The pickling liquid and the weight ratio of raw meat are 12:10.
The present invention has the beneficial effect that：
The present invention provides the introducing vacuum technique of method for salting and pickles processing procedure, realizes vacuum curing.With it is common
Marinated to compare, vacuum curing can accelerate marinated reaction, substantially increase production efficiency, while also create one and inhibit bacteria
Growth and the environment of suppression oxygen, make the product of processing be more in line with hygienic requirements, Shelf-life；The present invention provides pickling liquid can be with
Improve retentiveness, viscoplasticity, the heat endurance of product.Curdlan is applied in the pickling liquid of bacon, bacon can be improved
Retentiveness, viscoplasticity, heat endurance, improve the quality of product.
Embodiment
The present invention will be described in detail below.
A kind of pickling liquid of delicate fragrance bacon, including 100 parts of sodium nitrite, 100 parts of sodium isoascorbate, composite phosphate 75
Part, 120 parts of salt, 120 parts of white sugar, 100 parts of white wine, 80 parts of xylose, 80 parts of monosodium glutamate, 50 parts of licorice powder, 30 parts of ginger powder, Monascus color
20 parts of pigment, 15 parts of lactobacillus inoculation, 15 parts of jam, 12 parts of white pepper powder, 10 parts of semen myristicae powder.
A kind of production method of delicate fragrance bacon, includes following steps：
A. raw meat is handled：By the most long ridge of the pig back of the body splits wide 5~8cm, length is 20~25cm, thickness about 2~4cm；
B. prefabricated pickling liquid：By 100 parts of sodium nitrite, 100 parts of sodium isoascorbate, 75 parts of composite phosphate, salt 120
Part, 120 parts of white sugar, 100 parts of white wine, 80 parts of xylose, 80 parts of monosodium glutamate, 50 parts of licorice powder, 30 parts of ginger powder, 20 parts of monascorubin,
15 parts of lactobacillus inoculation, 15 parts of jam, 12 parts of white pepper powder, 10 parts of semen myristicae powder are uniformly mixed spare；
C. vacuum curing：Raw meat is put into vacuum to rub in roller Jar used for making body, the pickling liquid prepared is added, makes it just
Flooding kettleback meat is advisable, and starts vacuum pump, sets vacuum as 86kPa, and the marinated setting time of dynamic is 3h/d, marinated altogether
4d, marinated 15 DEG C of temperature, mixing speed 1r/min obtain semi-finished product；
D. the surface of semi-finished after vacuum curing is spread into honey, is positioned over ventilation 2d；
E.4 DEG C refrigerator storage.
The pickling liquid and the weight ratio of raw meat are 12:10.
Although disclosing the embodiment of the present invention for the purpose of illustration, it will be appreciated by those skilled in the art that：Not
Depart from the present invention and spirit and scope of the appended claims in, it is various replace, change and modifications all be it is possible, therefore, this
The scope of invention is not limited to embodiment disclosure of that.
Claims (2)
1. a kind of production method of delicate fragrance bacon, it is characterised in that include following steps：
A. raw meat is handled：By the most long ridge of the pig back of the body splits wide 5~8cm, length is 20~25cm, thickness about 2~4cm；
B. prefabricated pickling liquid：By 100 parts of sodium nitrite, 100 parts of sodium isoascorbate, 75 parts of composite phosphate, 120 parts of salt,
120 parts of white sugar, 100 parts of white wine, 80 parts of xylose, 80 parts of monosodium glutamate, 50 parts of licorice powder, 30 parts of ginger powder, 20 parts of monascorubin, lactic acid
15 parts of strain, 15 parts of jam, 12 parts of white pepper powder, 10 parts of semen myristicae powder are uniformly mixed spare；
C. vacuum curing：Raw meat is put into vacuum to rub in roller Jar used for making body, the pickling liquid prepared is added, it is just flooded
Kettleback meat is advisable, and starts vacuum pump, sets vacuum as 86kPa, and the marinated setting time of dynamic is 3h/d, pickles 4d altogether, salts down
15 DEG C of temperature processed, mixing speed 1r/min obtain semi-finished product；
D. the surface of semi-finished after vacuum curing is spread into honey, is positioned over ventilation 2d；
E.4 DEG C refrigerator storage.
A kind of 2. production method of delicate fragrance bacon according to claim 1, it is characterised in that the pickling liquid and raw material
The weight ratio of meat is 12:10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711043543.1A CN107927610A (en) | 2017-10-31 | 2017-10-31 | A kind of production method of delicate fragrance bacon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711043543.1A CN107927610A (en) | 2017-10-31 | 2017-10-31 | A kind of production method of delicate fragrance bacon |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927610A true CN107927610A (en) | 2018-04-20 |
Family
ID=61935940
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711043543.1A Pending CN107927610A (en) | 2017-10-31 | 2017-10-31 | A kind of production method of delicate fragrance bacon |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927610A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740829A (en) * | 2018-06-07 | 2018-11-06 | 重庆凯年食品有限公司 | A kind of bacon processing technology |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0743011A1 (en) * | 1994-01-31 | 1996-11-20 | Kabushiki Kaisha Katayama | Processed meat, meat material using the same, and method of processing meat |
| CN102379424A (en) * | 2010-11-23 | 2012-03-21 | 宣威畜牧科贸有限公司 | Low temperature cured meat processing method |
| CN103652784A (en) * | 2013-11-29 | 2014-03-26 | 中国肉类食品综合研究中心 | Mutton saline ham pickling liquid and application thereof |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
-
2017
- 2017-10-31 CN CN201711043543.1A patent/CN107927610A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0743011A1 (en) * | 1994-01-31 | 1996-11-20 | Kabushiki Kaisha Katayama | Processed meat, meat material using the same, and method of processing meat |
| CN102379424A (en) * | 2010-11-23 | 2012-03-21 | 宣威畜牧科贸有限公司 | Low temperature cured meat processing method |
| CN103652784A (en) * | 2013-11-29 | 2014-03-26 | 中国肉类食品综合研究中心 | Mutton saline ham pickling liquid and application thereof |
| CN104223179A (en) * | 2014-09-10 | 2014-12-24 | 湖南绝味食品股份有限公司 | Processing technology for pretreating marinated meat type food |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740829A (en) * | 2018-06-07 | 2018-11-06 | 重庆凯年食品有限公司 | A kind of bacon processing technology |
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Application publication date: 20180420 |