CN108065232A - A kind of processing method of green tea flavored forcemeat veal - Google Patents
A kind of processing method of green tea flavored forcemeat veal Download PDFInfo
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- CN108065232A CN108065232A CN201810026482.6A CN201810026482A CN108065232A CN 108065232 A CN108065232 A CN 108065232A CN 201810026482 A CN201810026482 A CN 201810026482A CN 108065232 A CN108065232 A CN 108065232A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 17
- 235000009569 green tea Nutrition 0.000 title claims abstract description 17
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 40
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 238000002347 injection Methods 0.000 claims abstract description 8
- 239000007924 injection Substances 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 235000020995 raw meat Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 4
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 4
- 241000018646 Pinus brutia Species 0.000 claims abstract description 4
- 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 abstract description 4
- 229930006000 Sucrose Natural products 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
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 4
- 210000002808 connective tissue Anatomy 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 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 description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 239000000835 fiber Substances 0.000 claims description 3
- 238000007667 floating Methods 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 235000015096 spirit Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 239000004223 monosodium glutamate Substances 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 108010077895 Sarcosine Proteins 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L13/428—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
- A23L13/70—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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of processing methods of green tea flavored forcemeat veal, include the following steps：S1, after sirloin is removed skin, bone, fat meat and connective tissue, embathe, stripping and slicing；S2, configuration pickling liquid, it is spare；S3, raw meat is injected with the pickling liquid of gained, injection rate is 20% or so；Freezer tumbling is carried out after the completion of S4, injection；S5, the meat piece for completing freezer tumbling and salt, white sugar, monosodium glutamate, ginger, soy sauce, green tea, aniseed bag (gauze wrapped) are put into pot, add in and cooked with the clear water of meat equivalent and a little chicken soup, onion parts；Add in high spirit after 10min, cook 2h or so, until meat is rotten, soup quick-drying when, meat piece is pulled out；S6, filament will be torn into after the baking of well-done meat piece, then be stir-fried with small fire, until shredded meat dry pine, taupe brown become golden yellow to get.The forcemeat veal of gained of the invention is in good taste, possesses the fragrance of green tea, contains abundant protein.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of processing method of green tea flavored forcemeat veal.
Background technology
In China, since the protein content of beef product is high, and fat, cholesterol level are low, delicious flavour and nutrition
The advantages that value is abundant, people also constantly expand the consumption of beef product.But the machined layer of China's tradition beef product
Secondary single, flavor is of less types, and most of manufacturing enterprises are all concentrated on production dried beef this traditional food, it has flavor
The advantages of strong, easy to carry etc., but its cooking and bake and bank up with earth wait during, beef due to dehydration cause product color and luster not
It is good, mouthfeel is hard.In addition, traditional handicraft is continued to use in the processing of traditional beef product always so that the production cycle length of product,
The shortcomings of flavor is unstable, yield rate is low, energy consumption is high has been not suitable for the large-scale production requirement of modern food industry, and has produced
The flavor of product is single, it is impossible to meet consumer demand, market receives certain limitation.
The content of the invention
To solve the above problems, the present invention provides a kind of processing method of green tea flavored forcemeat veal, the forcemeat veals of gained
It is in good taste, possess the fragrance of green tea.
To achieve the above object, the technical solution taken of the present invention is：
A kind of processing method of green tea flavored forcemeat veal, includes the following steps：
S1, select fine and tender taste, cook easily rotten sirloin as raw material, weighing sirloin 5kg, remove skin, bone, fertilizer
The raw meat trimmed is cut into wide 3-4cm by meat and connective tissue, and the rectangle meat piece of long 5-6com embathes, stripping and slicing；
S2, each raw material is weighed by following mass percent：Salt 2%, phosphate 0.1%, different Vc sodium 0.02%, glucose
0.5%th, ice water 20%, excess water；Then after the raw material weighed is mixed, stir in a direction, be allowed to fully dissolve, stand
2h obtains pickling liquid, spare；
S3, raw meat is injected with the pickling liquid of gained, injection rate is 20% or so；
Freezer tumbling is carried out after the completion of S4, injection, total time 2h rolls 20min, interval 10min at 1 DEG C；
S5, by complete freezer tumbling meat piece and 0.1kg salt, 0.8kg white sugar, 20g monosodium glutamates, 0.1kg ginger, 50g soy sauce,
0.15kg green tea aniseed bags (gauze wrapped) are put into pot, are added in and are cooked with the clear water of meat equivalent and a little chicken soup, onion parts；It is first big
Small fire after fire adds in 0.2kg high spirits after 10min, and floating oily foam is constantly skimmed during cooking meat, and cooks 2h or so, until
Meat is rotten, soup quick-drying when, meat piece is pulled out；
S6, well-done meat piece is toasted into 70min at 80 DEG C of far-infrared baking oven, after dehydration rate is made to reach 50% or so,
Meat base is torn into filament；
S7, frying pan put heated on fire, poured into a little peanut oil, after rusting heat, shredded meat is poured into pot, with small fire into
Row stir-frying, until shredded meat dry pine, taupe brown become golden yellow to get.
Wherein, cut-out muscle fibre should be avoided as far as possible when carrying out sirloin stripping and slicing, in case short flannel is excessive in finished product.
Wherein, the aniseed bag includes anise 0.03kg, cassia bark 0.02kg, cardamom 0.02kg, cloves 0.005kg.
The invention has the advantages that：
The forcemeat veal of gained is in good taste, possesses the fragrance of green tea, containing abundant protein, rich in sarcosine, vitamin
B6, carnitine, potassium, zinc, magnesium, iron, alanine etc. can improve body resistance against diseases.
Specific embodiment
In order to which objects and advantages of the present invention are more clearly understood, the present invention is carried out with reference to embodiments further
It is described in detail.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to limit this hair
It is bright.
An embodiment of the present invention provides a kind of processing methods of green tea flavored forcemeat veal, include the following steps：
S1, select fine and tender taste, cook easily rotten sirloin as raw material, weighing sirloin 5kg, remove skin, bone, fertilizer
The raw meat trimmed is cut into wide 3-4cm by meat and connective tissue, and the rectangle meat piece of long 5-6com embathes, stripping and slicing；Into
Cut-out muscle fibre should be avoided during row sirloin stripping and slicing as far as possible, in case short flannel is excessive in finished product.
S2, each raw material is weighed by following mass percent：Salt 2%, phosphate 0.1%, different Vc sodium 0.02%, glucose
0.5%th, ice water 20%, excess water；Then after the raw material weighed is mixed, stir in a direction, be allowed to fully dissolve, stand
2h obtains pickling liquid, spare；
S3, raw meat is injected with the pickling liquid of gained, injection rate is 20% or so；
Freezer tumbling is carried out after the completion of S4, injection, total time 2h rolls 20min, interval 10min at 1 DEG C；
S5, by complete freezer tumbling meat piece and 0.1kg salt, 0.8kg white sugar, 20g monosodium glutamates, 0.1kg ginger, 50g soy sauce,
0.15kg green tea aniseed bags (gauze wrapped) are put into pot, are added in and are cooked with the clear water of meat equivalent and a little chicken soup, onion parts；It is first big
Small fire after fire adds in 0.2kg high spirits after 10min, and floating oily foam is constantly skimmed during cooking meat, and cooks 2h or so, until
Meat is rotten, soup quick-drying when, meat piece is pulled out；The aniseed bag includes anise 0.03kg, cassia bark 0.02kg, cardamom 0.02kg, cloves
0.005kg。
S6, well-done meat piece is toasted into 70min at 80 DEG C of far-infrared baking oven, after dehydration rate is made to reach 50% or so,
Meat base is torn into filament；
S7, frying pan put heated on fire, poured into a little peanut oil, after rusting heat, shredded meat is poured into pot, with small fire into
Row stir-frying, until shredded meat dry pine, taupe brown become golden yellow to get.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, without departing from the principle of the present invention, several improvements and modifications can also be made, these improvements and modifications also should
It is considered as protection scope of the present invention.
Claims (3)
1. a kind of processing method of green tea flavored forcemeat veal, which is characterized in that include the following steps：
S1, to select fine and tender taste, cook easily rotten sirloin be raw material, weighs sirloin 5kg, remove skin, bone, fat meat and
The raw meat trimmed is cut into wide 3-4cm by connective tissue, and the rectangle meat piece of long 5-6com embathes, stripping and slicing；
S2, each raw material is weighed by following mass percent：Salt 2%, phosphate 0.1%, different Vc sodium 0.02%, glucose 0.5%,
Ice water 20%, excess water；Then after the raw material weighed is mixed, stir in a direction, be allowed to fully dissolve, stand 2h, obtain
Pickling liquid, it is spare；
S3, raw meat is injected with the pickling liquid of gained, injection rate is 20% or so；
Freezer tumbling is carried out after the completion of S4, injection, total time 2h rolls 20min, interval 10min at 1 DEG C；
S5, the meat piece of freezer tumbling and 0.1kg salt, 0.8kg white sugar, 20g monosodium glutamates, 0.1kg ginger, 50g soy sauce, 0.15kg will be completed
Green tea aniseed bag (gauze wrapped) is put into pot, is added in and is cooked with the clear water of meat equivalent and a little chicken soup, onion parts；It is small after first big fire
Fire adds in 0.2kg high spirits after 10min, and floating oily foam is constantly skimmed during cooking meat, and cooks 2h or so, until meat is rotten, soup
During quick-drying, meat piece is pulled out；
S6, well-done meat piece is toasted into 70min at 80 DEG C of far-infrared baking oven, after dehydration rate is made to reach 50% or so, by meat
Base is torn into filament；
S7, frying pan is put heated on fire, poured into a little peanut oil, after rusting heat, shredded meat is poured into pot, is turned over small fire
Fry, until shredded meat dry pine, taupe brown become golden yellow to get.
2. a kind of processing method of green tea flavored forcemeat veal as described in claim 1, which is characterized in that carrying out sirloin
Cut-out muscle fibre should be avoided during stripping and slicing as far as possible, in case short flannel is excessive in finished product.
3. a kind of processing method of green tea flavored forcemeat veal as described in claim 1, which is characterized in that the aniseed bag includes
Anise 0.03kg, cassia bark 0.02kg, cardamom 0.02kg, cloves 0.005kg.
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| CN201810026482.6A CN108065232A (en) | 2018-01-05 | 2018-01-05 | A kind of processing method of green tea flavored forcemeat veal |
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| CN201810026482.6A CN108065232A (en) | 2018-01-05 | 2018-01-05 | A kind of processing method of green tea flavored forcemeat veal |
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| CN108065232A true CN108065232A (en) | 2018-05-25 |
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| CN201810026482.6A Pending CN108065232A (en) | 2018-01-05 | 2018-01-05 | A kind of processing method of green tea flavored forcemeat veal |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179062A (en) * | 2019-06-05 | 2019-08-30 | 河南城建学院 | A kind of dried beef processing technology |
| CN110663885A (en) * | 2019-11-15 | 2020-01-10 | 蚌埠学院 | Sea sedge dried beef floss and making method thereof |
| CN111587992A (en) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | Method for producing traditional meat crisp through far infrared drying |
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|---|---|---|---|---|
| CN104382080A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of spiced beef |
| CN105876447A (en) * | 2014-11-07 | 2016-08-24 | 钟山 | Method for processing preparation of flavored dried beef floss |
| CN107125619A (en) * | 2017-05-16 | 2017-09-05 | 安徽华辉塑业科技股份有限公司 | A kind of processing method of duck pine |
-
2018
- 2018-01-05 CN CN201810026482.6A patent/CN108065232A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382080A (en) * | 2014-10-31 | 2015-03-04 | 江苏正业食品有限公司 | Preparation method of spiced beef |
| CN105876447A (en) * | 2014-11-07 | 2016-08-24 | 钟山 | Method for processing preparation of flavored dried beef floss |
| CN107125619A (en) * | 2017-05-16 | 2017-09-05 | 安徽华辉塑业科技股份有限公司 | A kind of processing method of duck pine |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110179062A (en) * | 2019-06-05 | 2019-08-30 | 河南城建学院 | A kind of dried beef processing technology |
| CN110663885A (en) * | 2019-11-15 | 2020-01-10 | 蚌埠学院 | Sea sedge dried beef floss and making method thereof |
| CN111587992A (en) * | 2020-05-21 | 2020-08-28 | 江苏省农业科学院 | Method for producing traditional meat crisp through far infrared drying |
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Application publication date: 20180525 |