CN108420003A - A kind of production and processing technology of canned beef - Google Patents
A kind of production and processing technology of canned beef Download PDFInfo
- Publication number
- CN108420003A CN108420003A CN201810033771.9A CN201810033771A CN108420003A CN 108420003 A CN108420003 A CN 108420003A CN 201810033771 A CN201810033771 A CN 201810033771A CN 108420003 A CN108420003 A CN 108420003A
- Authority
- CN
- China
- Prior art keywords
- parts
- beef
- canned
- meat
- seasoning
- 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
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of canned beef, including following raw materials in parts by weight ratio is process：20 55 parts of beef, 30 39 parts of water, 35 parts of seasoning, 47 53 parts of chilli oil, the seasoning include that following raw materials in parts by weight ratio is process：0.4 0.6 parts of cooking wine, 13 parts of soy sauce, 0.3 0.6 parts of monosodium glutamate, 0.1 0.3 parts of matrimony vine, 0.6 0.8 parts of jujube, 0.1 0.5 parts of ginseng, 0.1 0.6 parts of the root of Dahurain angelica, 0.3 0.9 parts of lotus seeds, 0.3 0.5 parts of Radix Angelicae Sinensis, 0.1 0.6 parts of longan, the beef is using the healthy ox from Pest- or disease-free area, it is qualified to butcher anteroposterior diameter veterinary inspector, 35 grades of beef, it is necessary to through supercooling acid discharge；Bull meat, breeding beef, the not clean beef of bloodletting, freezing 12 times or ropy beef are disabled, prepared by the chilli oil：8 10kg of peanut oil, is heated to smoldering, and is put into 1.5 3kg chilli, and frying is pulled out in a moment, and excess oil filters postcooling.
Description
Technical field
The present invention relates to the production and processing technical field of canned beef, it is more particularly to add for a kind of production of canned beef
Work technique.
Background technology
Beef mouthfeel is delicate, and meat is close, full.Not only protein content is high for beef, but also protein quality is splendid, especially with
Globulin is big, has obvious effect to enhancing body's resistance to disease and cell viability and organ dysfunction.Utility beef can enhance people
Physique, improve digestion power, promote blood circulation, improve sexual function.Although but existing canned beef can provide enough
Nutrition, but taste mouthfeel is poor, for this purpose, proposing a kind of production and processing technology of canned beef.
Invention content
The purpose of the present invention is to provide a kind of production and processing technologies of canned beef, to solve to carry in above-mentioned background technology
The problem of going out.
To achieve the above object, the present invention provides the following technical solutions：A kind of canned beef, including following raw materials are by weight
Part ratio is process：20-55 parts of beef, 30-39 parts of water, 3-5 parts of seasoning, 47-53 parts of chilli oil.
Preferably, the seasoning includes that following raw materials in parts by weight ratio is process：0.4-0.6 parts of cooking wine, soy sauce 1-3
Part, 0.3-0.6 parts of monosodium glutamate, 0.1-0.3 parts of matrimony vine, 0.6-0.8 parts of jujube, 0.1-0.5 parts of ginseng, 0.1-0.6 parts of the root of Dahurain angelica, lotus seeds
0.3-0.9 parts, 0.3-0.5 parts of Radix Angelicae Sinensis, 0.1-0.6 parts of longan.
Preferably, the beef is to butcher anteroposterior diameter veterinary inspector qualification, beef 3- using the healthy ox from Pest- or disease-free area
5 grades, it is necessary to through supercooling acid discharge；Disable bull meat, breeding beef, the not clean beef of bloodletting, freezing 1-2 times or ropy ox
Meat.
Preferably, prepared by the chilli oil：Peanut oil 8-10kg is heated to smoldering, and is put into 1.5-3kg chilli, fried
It pulls out in a moment, excess oil filters postcooling.
A kind of production and processing technology of canned beef, includes the following steps：
S1, raw material pick a bone processing：Lymph node is removed after picking a bone, thick blood vessel, fascia, hinders meat, residual hair and show condition, and lean meat is cut
At the block of 10 centimeter squares, clean up；
S2, it is bright to boil：It puts after dried orange peel, ginger, green onion, cassia bark are cleaned in people's steamed buns stuffed with sweetened bean paste cloth bag or closing silk basket, is put with seasoning
Enter in water, boiling 7-10 minutes is carried out at 95-100 DEG C of temperature, pulls meat piece out；
S3, tinning：After slack tank is rinsed well, with steam disinfection 3-5 minutes, beef is packed into tank, it is equal per tank meat piece
It is even, fritter meat of not arranging in pairs or groups；
S4 notes juice：After mixing by blender by chilli oil and seasoning, it is poured into the tank that beef is housed in S3
It is interior；
S5, sealing：Cover seals canned beef after machinery is typewrited；
S6, sterilization cooling：It sterilizes 70 minutes through 118 DEG C, is then cooled to 38-40 DEG C automatically；It is wrapped after steriling test qualification
Dress.
Preferably, the dried orange peel use is dry, nothing is gone mouldy, the normal orange peel of fragrance.
Preferably, the rotating speed of the blender is 100-300r/min, the bottom discharge mouth bottom end activity of the blender
It is connected with fine mesh screen, and fine mesh screen aperture 20-50 mesh.
Compared with prior art, the beneficial effects of the invention are as follows：The canned beef contains the raw material of abundant protein, auxiliary
With seasoning full of nutrition so that nutrition is more comprehensively more balanced, is absorbed convenient for human consumption, makes human body healthier, full of work
Power.Beef has tonifying middle-Jiao and Qi, nourishes taste, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst；The fleshy root of ginseng has greatly
Tonifying primordial Qi, prevent prolapse and engender liquid, tranquilizing the mind effect are suitable for adjustment blood pressure, restore cardiac function, neurasthenia and the diseases such as in poor health,
Also there are eliminating the phlegm, stomach invigorating, diuresis, excitement and other effects.It is healthy that the fruit of Chinese wolfberry contains abundant carrotene, multivitamin and calcium, iron etc.
The required nutriment of eyes, while to regarding object dusk and yctalopia caused by treatment deficiency of liver-blood, kidney deficiency, having good
Effect.Jujube has treatment in poor health, neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia to become thin, nourishing the liver anti-cancer
Function.Fresh ginger has dispelling cold, clearing damp, warm stomach, accelerates the plurality of health care functions such as blood circulation.Lotus seeds have tonifying spleen and stopping diarrhea, only
The effect of band, the puckery essence of kidney-nourishing, mental-tranquilization.Lily is moistened the lung and relieve the cough, clearing away the heart fire and tranquillizing.It controls lung only to cough, cough saliva phlegm blood；It is remaining after pyreticosis
Heat is come clearly, and dysphoria palpitates with fear is wandering；Beriberi edema.Longan has heart-spleen boosting, fills blood, tranquilizing the mind will.It is thin and weak to cure mainly consumptive disease, the heart
Throb with fear and appoints sad, insomnia forgetfulness, insufficiency of the spleen diarrhoea, postpartum edema, lassitude, the illnesss such as spontaneous sweating.The canned beef is
Ideal nutrition general equilibrium, medicine food are the same as the nourishing food mended.The canned beef and its processing method combine various medicinal materials and
Spice, eating method is various, tasty, nutrition and health care, and there is enriching yin and nourishing kidney, beauty establishing-Yang, blood circulation-activating eyesight-improving, clearing damp to dissipate
Tremble with fear, replenish the calcium it is aid digestion.
Specific implementation mode
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1：
The present invention provides a kind of technical solution：The canned beef, including following raw materials in parts by weight ratio are process：Beef
20 parts, 30 parts of water, 3 parts of seasoning, 47 parts of chilli oil.
It is process specifically, the seasoning includes following raw materials in parts by weight ratio：0.4 part of cooking wine, 1 part of soy sauce, taste
0.3 part of element, 0.1 part of matrimony vine, 0.6-0.8 parts of jujube, 0.1 part of ginseng, 0.1 part of the root of Dahurain angelica, 0.3 part of lotus seeds, 0.3 part of Radix Angelicae Sinensis, longan
0.1 part.
Specifically, the beef is using the healthy ox from Pest- or disease-free area, anteroposterior diameter veterinary inspector qualification, beef 3 are butchered
Grade, it is necessary to through supercooling acid discharge；Disable bull meat, breeding beef, the not clean beef of bloodletting, freezing 1 time or ropy beef.
Specifically, prepared by the chilli oil：Peanut oil 8kg is heated to smoldering, and is put into 1.5kg chilli, frying is in a moment
It pulls out, excess oil filters postcooling.
A kind of production and processing technology of canned beef, includes the following steps：
S1, raw material pick a bone processing：Lymph node is removed after picking a bone, thick blood vessel, fascia, hinders meat, residual hair and show condition, and lean meat is cut
At the block of 10 centimeter squares, clean up；
S2, it is bright to boil：It puts after dried orange peel, ginger, green onion, cassia bark are cleaned in people's steamed buns stuffed with sweetened bean paste cloth bag or closing silk basket, is put with seasoning
Enter in water, boiling 7 minutes is carried out at 95 DEG C of temperature, pulls meat piece out；
S3, tinning：After slack tank is rinsed well, with steam disinfection 3 minutes, beef is packed into tank, it is uniform per tank meat piece,
It does not arrange in pairs or groups fritter meat；
S4 notes juice：After mixing by blender by chilli oil and seasoning, it is poured into the tank that beef is housed in S3
It is interior；
S5, sealing：Cover seals canned beef after machinery is typewrited；
S6, sterilization cooling：It sterilizes 70 minutes through 118 DEG C, is then cooled to 38 DEG C automatically；It is packed after steriling test qualification.
Specifically, the dried orange peel is gone mouldy using dry, nothing, the normal orange peel of fragrance.
Specifically, the rotating speed of the blender is 100r/min, the bottom discharge mouth bottom end of the blender is flexibly connected
There are fine mesh screen, and 20 mesh of fine mesh screen aperture.
Embodiment 2：
The present invention provides a kind of technical solution：The canned beef, including following raw materials in parts by weight ratio are process：Beef
35 parts, 35 parts of water, 4 parts of seasoning, 50 parts of chilli oil.
It is process specifically, the seasoning includes following raw materials in parts by weight ratio：0.5 part of cooking wine, 2 parts of soy sauce, taste
0.4 part of element, 0.2 part of matrimony vine, 0.7 part of jujube, 0.3 part of ginseng, 0.3 part of the root of Dahurain angelica, 0.6 part of lotus seeds, 0.4 part of Radix Angelicae Sinensis, longan 0.3
Part.
Specifically, the beef is using the healthy ox from Pest- or disease-free area, anteroposterior diameter veterinary inspector qualification, beef 4 are butchered
Grade, it is necessary to through supercooling acid discharge；Disable bull meat, breeding beef, the not clean beef of bloodletting, freezing 1 time or ropy beef.
Specifically, prepared by the chilli oil：Peanut oil 9kg is heated to smoldering, and is put into 2kg chilli, and frying is dragged in a moment
Go out, excess oil filters postcooling.
A kind of production and processing technology of canned beef, includes the following steps：
S1, raw material pick a bone processing：Lymph node is removed after picking a bone, thick blood vessel, fascia, hinders meat, residual hair and show condition, and lean meat is cut
At the block of 10 centimeter squares, clean up；
S2, it is bright to boil：It puts after dried orange peel, ginger, green onion, cassia bark are cleaned in people's steamed buns stuffed with sweetened bean paste cloth bag or closing silk basket, is put with seasoning
Enter in water, boiling 8 minutes is carried out at 97 DEG C of temperature, pulls meat piece out；
S3, tinning：After slack tank is rinsed well, with steam disinfection 4 minutes, beef is packed into tank, it is uniform per tank meat piece,
It does not arrange in pairs or groups fritter meat；
S4 notes juice：After mixing by blender by chilli oil and seasoning, it is poured into the tank that beef is housed in S3
It is interior；
S5, sealing：Cover seals canned beef after machinery is typewrited；
S6, sterilization cooling：It sterilizes 70 minutes through 118 DEG C, is then cooled to 39 DEG C automatically；It is packed after steriling test qualification.
Specifically, the dried orange peel is gone mouldy using dry, nothing, the normal orange peel of fragrance.
Specifically, the rotating speed of the blender is 200r/min, the bottom discharge mouth bottom end of the blender is flexibly connected
There are fine mesh screen, and 35 mesh of fine mesh screen aperture.
Embodiment 3：
The present invention provides a kind of technical solution：The canned beef, including following raw materials in parts by weight ratio are process：Beef
55 parts, 39 parts of water, 5 parts of seasoning, 53 parts of chilli oil.
It is process specifically, the seasoning includes following raw materials in parts by weight ratio：0.6 part of cooking wine, 3 parts of soy sauce, taste
0.6 part of element, 0.3 part of matrimony vine, 0.8 part of jujube, 0.5 part of ginseng, 0.6 part of the root of Dahurain angelica, 0.9 part of lotus seeds, 0.5 part of Radix Angelicae Sinensis, longan 0.6
Part.
Specifically, the beef is using the healthy ox from Pest- or disease-free area, anteroposterior diameter veterinary inspector qualification, beef 5 are butchered
Grade, it is necessary to through supercooling acid discharge；Disable bull meat, breeding beef, the not clean beef of bloodletting, freezing 2 times or ropy beef.
Specifically, prepared by the chilli oil：Peanut oil 10kg is heated to smoldering, and is put into 3kg chilli, frying is in a moment
It pulls out, excess oil filters postcooling.
A kind of production and processing technology of canned beef, includes the following steps：
S1, raw material pick a bone processing：Lymph node is removed after picking a bone, thick blood vessel, fascia, hinders meat, residual hair and show condition, and lean meat is cut
At the block of 10 centimeter squares, clean up；
S2, it is bright to boil：It puts after dried orange peel, ginger, green onion, cassia bark are cleaned in people's steamed buns stuffed with sweetened bean paste cloth bag or closing silk basket, is put with seasoning
Enter in water, boiling 10 minutes is carried out at 100 DEG C of temperature, pulls meat piece out；
S3, tinning：After slack tank is rinsed well, with steam disinfection 5 minutes, beef is packed into tank, it is uniform per tank meat piece,
It does not arrange in pairs or groups fritter meat；
S4 notes juice：After mixing by blender by chilli oil and seasoning, it is poured into the tank that beef is housed in S3
It is interior；
S5, sealing：Cover seals canned beef after machinery is typewrited；
S6, sterilization cooling：It sterilizes 70 minutes through 118 DEG C, is then cooled to 40 DEG C automatically；It is packed after steriling test qualification.
Specifically, the dried orange peel is gone mouldy using dry, nothing, the normal orange peel of fragrance.
Specifically, the rotating speed of the blender is 300r/min, the bottom discharge mouth bottom end of the blender is flexibly connected
There are fine mesh screen, and 50 mesh of fine mesh screen aperture.
Canned beef of the present invention contains the raw material of abundant protein, is aided with seasoning full of nutrition so that battalion
It is foster more comprehensively more balanced, it is absorbed convenient for human consumption, makes human body healthier, it is dynamic.Beef has tonifying middle-Jiao and Qi, nourishes spleen
Stomach, strong muscles and bones, breath wind that reduces phlegm, the function of saliva of quenching the thirst；The fleshy root of ginseng reinforces vital energy, prevent prolapse and engender liquid, tranquilizing the mind effect,
Suitable for adjustment blood pressure, restore cardiac function, neurasthenia and the diseases such as in poor health, also there is eliminating the phlegm, stomach invigorating, diuresis, excitement etc.
Effect.The fruit of Chinese wolfberry contains the required nutriment of the healthy eyes such as abundant carrotene, multivitamin and calcium, iron, while right
It treats and regards object dusk and yctalopia caused by deficiency of liver-blood, kidney deficiency, there is good effect.Jujube have treatment it is in poor health,
Neurasthenia, incoordination between the spleen and the stomach, indigestion, epersalgia cough, anaemia are become thin, the function of nourishing the liver anti-cancer.Fresh ginger has dispelling cold, dispels
Wet, warm stomach accelerates the plurality of health care functions such as blood circulation.Lotus seeds have tonifying spleen and stopping diarrhea, stop-band, the puckery essence of kidney-nourishing, mental-tranquilization it
Effect.Lily is moistened the lung and relieve the cough, clearing away the heart fire and tranquillizing.It controls lung only to cough, cough saliva phlegm blood；Waste heat comes clear after pyreticosis, and dysphoria palpitates with fear, mind is all of a sudden
Hu；Beriberi edema.Longan has heart-spleen boosting, fills blood, tranquilizing the mind will.It is thin and weak to cure mainly consumptive disease, palpitaition appoints sad, insomnia forgetfulness, spleen deficiency abdomen
It rushes down, postpartum edema, lassitude, the illnesss such as spontaneous sweating.The canned beef is ideal nutrition general equilibrium, medicine food
With the nourishing food mended.The canned beef and its processing method combine various medicinal materials and spice, and eating method is various, delicious
It is palatable, nutrition and health care, have enriching yin and nourishing kidney, beauty establishing-Yang, blood circulation-activating eyesight-improving, clearing damp cold dispelling, replenish the calcium it is aid digestion.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (7)
1. a kind of canned beef, which is characterized in that be process including following raw materials in parts by weight ratio：20-55 parts of beef, water
30-39 parts, 3-5 parts of seasoning, 47-53 parts of chilli oil.
2. a kind of canned beef according to claim 1, it is characterised in that：The seasoning include following raw materials by weight
Part ratio is process：0.4-0.6 parts of cooking wine, 1-3 parts of soy sauce, 0.3-0.6 parts of monosodium glutamate, 0.1-0.3 parts of matrimony vine, jujube 0.6-0.8
Part, 0.1-0.5 parts of ginseng, 0.1-0.6 parts of the root of Dahurain angelica, 0.3-0.9 parts of lotus seeds, 0.3-0.5 parts of Radix Angelicae Sinensis, 0.1-0.6 parts of longan.
3. a kind of canned beef according to claim 1, it is characterised in that：The beef is using strong from Pest- or disease-free area
Kang Niu butchers anteroposterior diameter veterinary inspector qualification, 3-5 grades of beef, it is necessary to through supercooling acid discharge；Disabling bull meat, is put breeding beef
The not clean beef of blood, freezing 1-2 times or ropy beef.
4. a kind of canned beef according to claim 1, it is characterised in that：It is prepared by the chilli oil：Peanut oil 8-10kg,
It is heated to smoldering, is put into 1.5-3kg chilli, frying is pulled out in a moment, and excess oil filters postcooling.
5. a kind of production and processing technology of canned beef according to claim 1, which is characterized in that include the following steps：
S1, raw material pick a bone processing：Lymph node is removed after picking a bone, thick blood vessel, fascia, hinders meat, residual hair and show condition, and lean meat is cut into 10
The block of centimeter square, cleans up；
S2, it is bright to boil：It is put after dried orange peel, ginger, green onion, cassia bark are cleaned in people's steamed buns stuffed with sweetened bean paste cloth bag or closing silk basket, water is put into with seasoning
In, boiling 7--10 minutes is carried out at 95-100 DEG C of temperature, pulls meat piece out；
S3, tinning：After slack tank is rinsed well, with steam disinfection 3-5 minutes, beef is packed into tank, it is uniform per tank meat piece, no
Collocation fritter meat；
S4 notes juice：After mixing by blender by chilli oil and seasoning, it is poured into S3 in the tank equipped with beef；
S5, sealing：Cover seals canned beef after machinery is typewrited；
S6, sterilization cooling：It sterilizes 70 minutes through 118 DEG C, is then cooled to 38---40 DEG C automatically；It is packed after steriling test qualification.
6. a kind of production and processing technology of canned beef according to claim 5, it is characterised in that：The dried orange peel is using dry
It is dry, without go mouldy, the normal orange peel of fragrance.
7. a kind of production and processing technology of canned beef according to claim 5, it is characterised in that：The blender turns
Speed is 100-300r/min, and the bottom discharge mouth bottom end of the blender is connected with fine mesh screen, and fine mesh screen aperture
20-50 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810033771.9A CN108420003A (en) | 2018-01-11 | 2018-01-11 | A kind of production and processing technology of canned beef |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810033771.9A CN108420003A (en) | 2018-01-11 | 2018-01-11 | A kind of production and processing technology of canned beef |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108420003A true CN108420003A (en) | 2018-08-21 |
Family
ID=63155913
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810033771.9A Pending CN108420003A (en) | 2018-01-11 | 2018-01-11 | A kind of production and processing technology of canned beef |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108420003A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584105A (en) * | 2019-10-21 | 2019-12-20 | 大连民族大学 | Canned soybean and beef and preparation method thereof |
| CN111838569A (en) * | 2020-08-10 | 2020-10-30 | 高厚基 | Wild mushroom luncheon meat can technology and formula |
| CN112021523A (en) * | 2020-08-10 | 2020-12-04 | 高厚基 | Wild mushroom Yunnan ham luncheon meat can technology and formula |
-
2018
- 2018-01-11 CN CN201810033771.9A patent/CN108420003A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110584105A (en) * | 2019-10-21 | 2019-12-20 | 大连民族大学 | Canned soybean and beef and preparation method thereof |
| CN111838569A (en) * | 2020-08-10 | 2020-10-30 | 高厚基 | Wild mushroom luncheon meat can technology and formula |
| CN112021523A (en) * | 2020-08-10 | 2020-12-04 | 高厚基 | Wild mushroom Yunnan ham luncheon meat can technology and formula |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN103478794B (en) | Method for preparing giant salamander soup | |
| CN106942617A (en) | A kind of tea perfume local flavor Corned beef and preparation method thereof | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| JP2018186807A (en) | Manufacturing method of instant samgyetang | |
| CN102356886B (en) | Preparation method for sauced duck meat | |
| CN107568691A (en) | A kind of preparation method of semi-solid bonding flavoring | |
| CN102370156A (en) | Fish skin collagen sauce and preparation method thereof | |
| CN105124639A (en) | Processing method of quail eggs | |
| CN105054104A (en) | Processing method of soy sauce stewed chicken meat | |
| CN108420003A (en) | A kind of production and processing technology of canned beef | |
| CN105661350A (en) | Making method of flavored stewed duck in soy sauce | |
| KR20130097431A (en) | Method of manufacturing red ginseng chicken soup food using 9-stage steaming-drying manner and red ginseng chicken soup food manufactured therefrom | |
| CN106901230A (en) | A kind of preparation method of drifting fragrance sauce mutton | |
| CN101828733B (en) | Nutritious soup for tonifying Qi and enriching blood and preparation method thereof | |
| CN106071894A (en) | A kind of processing method of Carnis Leporis | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN108497325A (en) | A kind of conical redpepper fruit local flavor beef sauce and preparation method thereof with nourishing spleen and stomach function | |
| CN116326746A (en) | Mutton soup and preparation method thereof | |
| CN107495086A (en) | A kind of lipid-loweringing health-preserving porridge and preparation method thereof | |
| CN102415524B (en) | Method for making octopus daube can | |
| CN105380249A (en) | Oyster fresh and wet sweet potato silk noodles and preparation method thereof | |
| CN112471430A (en) | Preparation process of salted goose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180821 |