CN109601890A - A kind of production method of the cured rabbit of traditional properties - Google Patents
A kind of production method of the cured rabbit of traditional properties Download PDFInfo
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- CN109601890A CN109601890A CN201811577540.0A CN201811577540A CN109601890A CN 109601890 A CN109601890 A CN 109601890A CN 201811577540 A CN201811577540 A CN 201811577540A CN 109601890 A CN109601890 A CN 109601890A
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 30
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 26
- 235000013601 eggs Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 10
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 10
- 241000018646 Pinus brutia Species 0.000 claims abstract description 10
- 210000001835 viscera Anatomy 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000012054 meals Nutrition 0.000 claims abstract description 7
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 210000001015 abdomen Anatomy 0.000 claims description 7
- 235000021110 pickles Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000001364 upper extremity Anatomy 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims 1
- 240000008025 Alternanthera ficoidea Species 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- 238000003825 pressing Methods 0.000 abstract description 2
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000011194 food seasoning agent Nutrition 0.000 description 4
- 238000000227 grinding Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000003796 beauty Effects 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
- 238000003307 slaughter Methods 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 206010012374 Depressed mood Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- QIVBCDIJIAJPQS-VIFPVBQESA-N L-tryptophane Chemical compound C1=CC=C2C(C[C@H](N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-VIFPVBQESA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- QIVBCDIJIAJPQS-UHFFFAOYSA-N Tryptophan Natural products C1=CC=C2C(CC(N)C(O)=O)=CNC2=C1 QIVBCDIJIAJPQS-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- -1 matter Substances 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000000007 visual effect Effects 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
- 238000004804 winding Methods 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
- 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
- A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
-
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of the cured rabbit of traditional properties.The present invention is the following steps are included: the young rabbit at 3 monthly ages of selection, 2 one 2.5kg butcher, remove internal organ, remove fat, clean spare；The salt of 0.005 1 0.010cm thickness is uniformly smeared on the trunk of every rabbit, then is overlapped and is put into container, stirs within every 12 hours overlapping once, after keeping 5 DEG C of one 8 DEG C of constant temperature 24 hours marinated；After pressing the cooling to boil water at juice of every 0.03 1 0.04g pine needle meal of need again, drench on the trunk of rabbit, then stand 24 hours and go out cylinder；Rabbit meat after handling out cylinder was drained through steam clean 10 minutes of 65 DEG C；The rabbit meat shaping drained fixes postposition profession and dries place's system of drying in the air 3 hours；Into 80 DEG C of 3 hours, express delivery dehydration are kept between cured system, 17 hours 25 DEG C of cured systems of room temperature, 4 hours preserved eggs are smoked.Fabrication cycle of the present invention is short, meat chewy, smooth, fine and smooth, full.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of production method of the cured rabbit of traditional properties.
Background technique
Rabbit is the general name of all categories of mammality Lagomorpha rabbit section subordinate；Rabbit meat is sweet in flavor, cool in nature, albumen rich in
The ingredients such as matter, fat, carbohydrate, lecithin, inorganic salts, vitamin；Rabbit meat have tonifying middle-Jiao and Qi, enriching yin beauty treatment, promote the production of body fluid to quench thirst,
The effect of brain tonic and intelligence development；Rabbit meat is the food of a kind of high protein, low fat, low cholesterol, contains multivitamin and 8 in rabbit meat
Therefore amino acid necessary to kind human body, the lysine most easily lacked containing more human body, tryptophan often eat the existing battalion of rabbit meat
It supports, and will not make us getting fat, and prevent harmful substance from precipitating, allow children's healthy growth, it is ideal that the people that helps the elderly, which promotes longevity,
" beauty food ".
It is well known that rabbit meat is since fat content is low, protein content is high and is well received by consumers and rabbit meat is eaten
It in method, removes and fries, burn, except cold and dressed with sauce, mostly like pickling rabbit meat into cured product, one is by rabbit slaughter, remove the peel and interior
After dirty, add salt first pickle a couple of days, then will abandon or adopt out sunning or smoke-dried beancurd and cured rabbit is made, another kind be exactly Sichuan Guanghan out twine
Silk rabbit, it is that salt and some seasonings after peeling and internal organ, are filled in rabbit slaughter among rabbit abdomen to, with cord by rabbit meat from
After top to bottm is tightly wound, marinated a period of time re-dry is formed；The cured rabbit of former is the common way of rural area common people, by
In wanting the holding time long, often cured rabbit all can be too salty, to influence the flavor of rabbit meat, there is salt and each again for latter rabbit shreds
Kind seasoning is placed in for a long time in rabbit abdomen, and various tastes are deep to be immersed in rabbit meat, affects the original flavor of rabbit meat
Problem；Meanwhile when edible rabbit shreds, after be cooked, the cord in winding again rabbit meat is chopped off, to it is edible when bring not just
Just feeling；And the seasoning in rabbit shreds abdomen and rabbit meat mix and also result in the visual unhappiness of eater,
To influence sense of food.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of the cured rabbit of traditional properties, and fabrication cycle is short, maintain this
Cured rabbit traditional properties, it is meat chewy, smooth, fine and smooth, full.
The purpose of the present invention can be achieved through the following technical solutions: a kind of production method of the cured rabbit of traditional properties, special
Sign is: the following steps are included:
S1, pretreatment: the young rabbit at 3 monthly ages of selection, 2 one 2.5kg butcher, remove internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.005 1 0.010cm thickness on the trunk of every rabbit, then be overlapped and be put into container,
It is primary to stir within every 12 hours overlapping, after keeping 5 DEG C of one 8 DEG C of constant temperature 24 hours marinated；Every 0.03 1 0.04g pine needle meal of need is pressed again
After the cooling to boil water at juice, drench on the trunk of rabbit, then stand 24 hours and go out cylinder；
S3, cleaning: the rabbit meat after step S2 to be handled out to cylinder was drained through steam clean 10 minutes of 65 DEG C；
S4, it dries: the rabbit meat shaping drained by step S3 being fixed into postposition profession and dries place's system of drying in the air 3 hours；
S5, cured system: the rabbit that cured system is handled by step 4, into 80 DEG C of 3 hours are kept between cured system, express delivery is dehydrated, 17 hours
The cured system of 25 DEG C of room temperature, 4 hours preserved eggs are smoked.
The flower bud when preserved egg is smoked when being using spring pine tree hero branch takes out sprouting, picks and dries, be used for heap
Product sootiness rabbit meat, preserved egg are stabbed powdering when using.
The son rabbit is that mountain rabbit is run on a small tinkling bell pool.
The rabbit meat shaping fixation is that the trunk that will have been pickled is spread out and is placed on chopping board, and downward, foreleg is turned round to back for tripe abdomen
Afterwards, it is flattened with weight, struts into plate shape.
Beneficial effects of the present invention: this cured rabbit product, using the low original flavor ecosystem product received without any additive of low-carbon
It is smoked with preserved egg, changes traditional by the additives such as fragrance auxiliary seasoning technique, maintain this cured rabbit traditional properties, tool
There is meat chewy, smooth, fine and smooth, full.
Specific embodiment
Below with reference to embodiment, specific embodiments of the present invention will be described in further detail.
It is characterized by comprising following steps:
S1, pretreatment: the young rabbit at 3 monthly ages of selection, 2 one 2.5kg butcher, remove internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.005 1 0.010cm thickness on the trunk of every rabbit, then be overlapped and be put into container,
It is primary to stir within every 12 hours overlapping, after keeping 5 DEG C of one 8 DEG C of constant temperature 24 hours marinated；Every 0.03 1 0.04g pine needle meal of need is pressed again
After the cooling to boil water at juice, drench on the trunk of rabbit, then stand 24 hours and go out cylinder；
S3, cleaning: the rabbit meat after step S2 to be handled out to cylinder was drained through steam clean 10 minutes of 65 DEG C；
S4, it dries: the rabbit meat shaping drained by step S3 being fixed into postposition profession and dries place's system of drying in the air 3 hours；
S5, cured system: the rabbit that cured system is handled by step 4, into 80 DEG C of 3 hours are kept between cured system, express delivery is dehydrated, 17 hours
The cured system of 25 DEG C of room temperature, 4 hours preserved eggs are smoked.
The flower bud when preserved egg is smoked when being using spring pine tree hero branch takes out sprouting, picks and dries, be used for heap
Product sootiness rabbit meat, preserved egg are stabbed powdering when using.
The son rabbit is that mountain rabbit is run on a small tinkling bell pool.
The rabbit meat shaping fixation is that the trunk that will have been pickled is spread out and is placed on chopping board, and downward, foreleg is turned round to back for tripe abdomen
Afterwards, it is flattened with weight, struts into plate shape.
An example of the present invention is given below.
Embodiment 1
S1, pretreatment: mountain rabbit is run on a small tinkling bell pool at 3 monthly ages of selection, and 2 kg butcher, remove internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.005cm thickness on the trunk of every rabbit, then be overlapped and be put into container, every 12 hours
It is primary to stir overlapping, after keeping 8 DEG C of constant temperature 24 hours marinated；After pressing the cooling to boil water at juice of every 0.03 g pine needle meal of need again, leaching
On the trunk of rabbit, then stands 24 hours and go out cylinder；
S3, cleaning: the rabbit meat after step S2 to be handled out to cylinder was drained through steam clean 10 minutes of 65 DEG C；
S4, dry: trunk that the rabbit meat drained by step S3 has been pickled being spread out and is placed on chopping board, tripe abdomen downward, by foreleg
It turns round to behind, is flattened with weight, strut into plate shape postposition profession and dry place's system of drying in the air 3 hours；
S5, cured system: the rabbit that cured system is handled by step 4, into 80 DEG C of 3 hours are kept between cured system, express delivery is dehydrated, 17 hours
The cured system of 25 DEG C of room temperature, then fiery sootiness is lighted 4 hours with preserved egg stamp powdering accumulation to get the cured rabbit of traditional properties.
Embodiment 2
Difference with embodiment 1 is:
S1, pretreatment: the young rabbit at 3 monthly ages of selection, 2.3kg are butchered, are removed internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.008cm thickness on the trunk of every rabbit, then be overlapped and be put into container, every 12 hours
It is primary to stir overlapping, after keeping 6 DEG C of constant temperature 24 hours marinated；After needing 0.035g pine needle meal to boil water into juice cooling by every again, leaching
On the trunk of rabbit, then stands 24 hours and go out cylinder.
Embodiment 3
Difference with embodiment 1 is:
S1, pretreatment: the young rabbit at 3 monthly ages of selection, 2.5kg are butchered, are removed internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.010cm thickness on the trunk of every rabbit, then be overlapped and be put into container, every 12 hours
It is primary to stir overlapping, after keeping 5 DEG C of constant temperature 24 hours marinated；After needing 0.04g pine needle meal to boil water into juice cooling by every again, leaching exists
On the trunk of rabbit, then stands 24 hours and go out cylinder.
Claims (4)
1. a kind of production method of the cured rabbit of traditional properties, it is characterised in that: the following steps are included:
S1, pretreatment: the young rabbit at 3 monthly ages of selection, 2 one 2.5kg butcher, remove internal organ, remove fat, clean spare；
S2, it pickles: uniformly smearing the salt of 0.005 1 0.010cm thickness on the trunk of every rabbit, then be overlapped and be put into container,
It is primary to stir within every 12 hours overlapping, after keeping 5 DEG C of one 8 DEG C of constant temperature 24 hours marinated；Every 0.03 1 0.04g pine needle meal of need is pressed again
After the cooling to boil water at juice, drench on the trunk of rabbit, then stand 24 hours and go out cylinder；
S3, cleaning: the rabbit meat after step S2 to be handled out to cylinder was drained through steam clean 10 minutes of 65 DEG C；
S4, it dries: the rabbit meat shaping drained by step S3 being fixed into postposition profession and dries place's system of drying in the air 3 hours；
S5, cured system: the rabbit that cured system is handled by step 4, into 80 DEG C of 3 hours are kept between cured system, express delivery is dehydrated, 17 hours
The cured system of 25 DEG C of room temperature, 4 hours preserved eggs are smoked.
2. by a kind of production method of the cured rabbit of traditional properties described in claim 1, it is characterised in that it is to use that the preserved egg, which is smoked,
Flower bud when spring when pine tree hero branch pumping sprouting, picks and dries for accumulating sootiness rabbit meat.
3. by a kind of production method of the cured rabbit of traditional properties described in claim 1, it is characterised in that the son rabbit is that mountain is run on a small tinkling bell pool
Rabbit.
4. by a kind of production method of the cured rabbit of traditional properties described in claim 1, it is characterised in that the rabbit meat shaping fixation is
The trunk pickled is spread out and is placed on chopping board, tripe abdomen downward, foreleg is turned round to behind, is flattened with weight, struts into plate
Shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577540.0A CN109601890A (en) | 2018-12-24 | 2018-12-24 | A kind of production method of the cured rabbit of traditional properties |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811577540.0A CN109601890A (en) | 2018-12-24 | 2018-12-24 | A kind of production method of the cured rabbit of traditional properties |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109601890A true CN109601890A (en) | 2019-04-12 |
Family
ID=66011163
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811577540.0A Pending CN109601890A (en) | 2018-12-24 | 2018-12-24 | A kind of production method of the cured rabbit of traditional properties |
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| Country | Link |
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| CN (1) | CN109601890A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763857A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Method for making savory pickled rabbit |
| CN103340421A (en) * | 2013-07-17 | 2013-10-09 | 重庆敦康农业发展股份合作社 | Preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) |
| CN103478764A (en) * | 2013-08-22 | 2014-01-01 | 绥阳县严老妈腌腊食品厂 | Processing method of preserved pork product |
| CN103798818A (en) * | 2014-03-12 | 2014-05-21 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Fragrant rabbit and preparation method thereof |
| CN107912712A (en) * | 2017-11-30 | 2018-04-17 | 芜湖诚德农业科技有限公司 | A kind of perfume pig bacon and preparation method thereof |
| CN108967920A (en) * | 2018-08-17 | 2018-12-11 | 安徽皖山食品有限公司 | A kind of aromatic flavour pressed salted duck and preparation method thereof |
-
2018
- 2018-12-24 CN CN201811577540.0A patent/CN109601890A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102763857A (en) * | 2012-07-23 | 2012-11-07 | 四川绿原兔业有限公司 | Method for making savory pickled rabbit |
| CN103340421A (en) * | 2013-07-17 | 2013-10-09 | 重庆敦康农业发展股份合作社 | Preparation method of Tujia preserved pig ears (Tujia is an ethnic minority of China) |
| CN103478764A (en) * | 2013-08-22 | 2014-01-01 | 绥阳县严老妈腌腊食品厂 | Processing method of preserved pork product |
| CN103798818A (en) * | 2014-03-12 | 2014-05-21 | 四川皇嘉西屏獭兔养殖技术股份有限公司 | Fragrant rabbit and preparation method thereof |
| CN107912712A (en) * | 2017-11-30 | 2018-04-17 | 芜湖诚德农业科技有限公司 | A kind of perfume pig bacon and preparation method thereof |
| CN108967920A (en) * | 2018-08-17 | 2018-12-11 | 安徽皖山食品有限公司 | A kind of aromatic flavour pressed salted duck and preparation method thereof |
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Application publication date: 20190412 |