CN115104707A - Dry-type cooked beefsteak processing method - Google Patents
Dry-type cooked beefsteak processing method Download PDFInfo
- Publication number
- CN115104707A CN115104707A CN202110298940.3A CN202110298940A CN115104707A CN 115104707 A CN115104707 A CN 115104707A CN 202110298940 A CN202110298940 A CN 202110298940A CN 115104707 A CN115104707 A CN 115104707A
- Authority
- CN
- China
- Prior art keywords
- beefsteak
- dry
- main
- auxiliary
- beef
- 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
- 244000124853 Perilla frutescens Species 0.000 title claims abstract description 101
- 235000004348 Perilla frutescens Nutrition 0.000 title claims abstract description 97
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 115
- 235000015278 beef Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000011248 coating agent Substances 0.000 claims description 10
- 238000000576 coating method Methods 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 12
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000003086 colorant Substances 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015223 cooked beef Nutrition 0.000 description 4
- GRSZFWQUAKGDAV-UHFFFAOYSA-N Inosinic acid Natural products OC1C(O)C(COP(O)(O)=O)OC1N1C(NC=NC2=O)=C2N=C1 GRSZFWQUAKGDAV-UHFFFAOYSA-N 0.000 description 3
- 244000290333 Vanilla fragrans Species 0.000 description 3
- 235000009499 Vanilla fragrans Nutrition 0.000 description 3
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000011534 incubation Methods 0.000 description 3
- 235000013902 inosinic acid Nutrition 0.000 description 3
- 235000019991 rice wine Nutrition 0.000 description 3
- 230000005070 ripening Effects 0.000 description 3
- AUHDWARTFSKSAC-HEIFUQTGSA-N (2S,3R,4S,5R)-3,4-dihydroxy-5-(hydroxymethyl)-2-(6-oxo-1H-purin-9-yl)oxolane-2-carboxylic acid Chemical compound [C@]1([C@H](O)[C@H](O)[C@@H](CO)O1)(N1C=NC=2C(O)=NC=NC12)C(=O)O AUHDWARTFSKSAC-HEIFUQTGSA-N 0.000 description 2
- 241000383638 Allium nigrum Species 0.000 description 2
- 244000178231 Rosmarinus officinalis Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014121 butter Nutrition 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 229940028843 inosinic acid Drugs 0.000 description 2
- 239000004245 inosinic acid Substances 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 125000006615 aromatic heterocyclic group Chemical group 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 239000010410 layer Substances 0.000 description 1
- 239000001366 lippia graveolens leaf Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000001087 myotubule Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000020095 red wine Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000000725 suspension Substances 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 235000014101 wine 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
- A23L13/76—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
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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 belongs to the field of beefsteak processing, in particular to a processing method of dry-type cooked beefsteak, aiming at the problems that the prior dry-type cooked beefsteak only has the fragrance and the taste of beef, has different colors, can not meet the requirements of consumers, can not have various tastes and further can not meet the requirements of the consumers on the taste of the beefsteak, the following proposal is proposed, which comprises the beefsteak, main materials and auxiliary materials and comprises the following steps: the preparation method comprises the steps of selecting beef as a raw material, performing dry-type curing on the beef steak in a cultivation room with the temperature of 0-2 ℃ and the humidity of 50-85% for 21 days, wherein the selected beef steak is 100 parts by weight, and uniformly mixing the main material and the auxiliary material.
Description
Technical Field
The invention relates to the technical field of beefsteak processing, in particular to a dry-type cooked beefsteak processing method.
Background
The dry-type aging treatment process comprises the steps of placing the beef in an environment (acid discharge cabinet or acid discharge chamber) with constant temperature of 0-2 ℃, constant humidity of about 68-82%, sterility (ultraviolet irradiation) and specific wind speed, and after the surface layer is air-dried and hardened, naturally decomposing the beef in the inner layer to generate fragrance, loosening muscle fibers and softening connective tissues, degrading ATP in muscles to generate inosinic acid IMP, wherein the inosinic acid type flavor enhancer belongs to aromatic heterocyclic compounds, so the aged beef has strong fragrance. The maturation cabinet or chamber allows precise control of temperature and humidity, the operator using a rack or hook to allow air flow over the surface of the beef, which is then subjected to a dry maturation process for several weeks, the suspension itself being intended to allow the meat fibers to stretch and become softer. Then the delicious meat juice is locked in the shell and penetrates into the fiber tissue in turn, the ripening time is 20-45 days, and the loss caused in the dry-type ripening process is about three times of the weight before the ripening.
The existing dry-type cooked beefsteak is only the fragrance and the taste of beef, is also different in color, cannot meet the requirements of consumers, cannot have various tastes, and cannot meet the requirements of the consumers on various taste selections of the beefsteak, so a dry-type cooked beefsteak processing method is provided for solving the problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a dry-type cooked beefsteak processing method.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and is characterized by comprising the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3-5 parts of selected main materials and 0.5-1 part of selected auxiliary materials;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product.
Preferably, the incubation chamber is in a sterile environment.
Preferably, the incubation chamber is required to be in an environment of a specific wind speed.
Preferably, the main material and the auxiliary material are mixed for 5 to 10 minutes.
Preferably, the fermentation of the beefsteak needs to be performed in a sealed environment.
Preferably, the main material and the auxiliary material are manually smeared, and beating is carried out in the smearing process.
According to the invention, different main materials and auxiliary materials are used and coated on the surface of the beefsteak, and the beefsteak with various colors and tastes can be obtained by fermenting for 14 days, so that the requirements of consumers can be met to a greater extent in color and taste, and the selectivity of the consumers is increased.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
Example one
A processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials, namely rice wine koji and original rice wine, 1 part of selected auxiliary materials and glutinous rice biscuits;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the beefsteak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is white.
In the present invention, the incubation chamber needs to be in a sterile environment.
In the present invention, the cultivation room needs to be in an environment of a specific wind speed.
In the invention, the mixing time of the main material and the auxiliary material is 5-10 minutes.
In the present invention, the fermentation of beefsteak is required to be performed in a sealed environment.
In the invention, the main material and the auxiliary material are manually smeared, and beating is carried out in the smearing process.
In this example, the beef steak is processed into rice wine flavor dry-type cooked beef steak in 35 days.
Example two
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials, namely vanilla, thyme, oregano leaf and Italian celery leaf, 1 part of selected auxiliary materials, namely beef tallow;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the beefsteak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is green.
This example was processed into vanilla flavored dry cooked beefsteak for 35 days.
EXAMPLE III
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials, namely chocolate blocks and butter, 1 part of selected auxiliary materials and pure milk;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is black.
In this example, the beef steak was processed into chocolate-flavored dry-cooked beef steak in 35 days.
Example four
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials, namely black garlic and rosemary, 1 part of selected auxiliary materials and special-grade olive oil;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is black.
In this example, the beef steak is processed into a dry-type cooked beef steak with black garlic taste within 35 days.
EXAMPLE five
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main material, 1 part of selected auxiliary material and 3 parts of Bo-rou wine red;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is red.
The beef steak is processed into dry-type cooked beef steak with red wine taste after 35 days.
EXAMPLE six
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials, namely dried chilli powder, beef tallow and red oil, 1 part of selected auxiliary materials and vanilla;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product.
In this example, the beef steak was cooked with chili flavor in a dry state for 35 days.
EXAMPLE seven
The embodiment is improved on the basis of the first embodiment:
a processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and comprises the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3 parts of selected main materials by weight, 1 part of selected auxiliary materials by weight, namely rosemary and dried onion;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the beefsteak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product, wherein the finished beefsteak is yellow.
The beef steak is processed into butter flavor dry-type cooked beef steak within 35 days.
The working principle is as follows: selecting beef as a raw material, carrying out dry-type curing on the beef steak in a cultivation room with the temperature of 0-2 ℃ and the humidity of 50-85% for 21 days, uniformly mixing the main material and the auxiliary material by weight of 100 parts, uniformly coating the main material and the auxiliary material which are mixed well on the cured beef steak, fermenting the beef steak coated with the main material and the auxiliary material for 14 days, and slicing the beef steak after the fermentation is finished to obtain a finished product.
According to the invention, different main materials and auxiliary materials are used and coated on the surface of the beefsteak, and the beefsteak with various colors and tastes can be obtained by fermenting for 14 days, so that the requirements of consumers can be met to a greater extent in color and taste, and the selectivity of the consumers is increased.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered as the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. A processing method of dry-type cooked beefsteak comprises beefsteak, main materials and auxiliary materials, and is characterized by comprising the following steps:
(1) selecting beef as raw material;
(2) dry-ripening beefsteak in a cultivation room with 0-2 deg.C and 50-85% humidity for 21 days;
(3) the selected beefsteak accounts for 100 parts by weight;
(4) uniformly mixing the main material and the auxiliary material;
(5) 3-5 parts of selected main materials and 0.5-1 part of selected auxiliary materials;
(6) uniformly coating the mixed main material and auxiliary material on the cooked beefsteak;
(7) fermenting the steak coated with the main material and the auxiliary material for 14 days;
(8) and after the beefsteak fermentation is finished, slicing to obtain a finished product.
2. The method as claimed in claim 1, wherein the cultivation room is in an aseptic environment.
3. The method as claimed in claim 1, wherein the cultivation room is in an environment of a specific wind speed.
4. The method as claimed in claim 1, wherein the main material and the supplementary material are mixed for 5 to 10 minutes.
5. The method as claimed in claim 1, wherein the fermentation of the beefsteak is performed in a sealed environment.
6. The method as claimed in claim 1, wherein the main material and the auxiliary material are applied by hand, and beating is performed during the application process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110298940.3A CN115104707A (en) | 2021-03-20 | 2021-03-20 | Dry-type cooked beefsteak processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110298940.3A CN115104707A (en) | 2021-03-20 | 2021-03-20 | Dry-type cooked beefsteak processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115104707A true CN115104707A (en) | 2022-09-27 |
Family
ID=83324233
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110298940.3A Pending CN115104707A (en) | 2021-03-20 | 2021-03-20 | Dry-type cooked beefsteak processing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115104707A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803752A (en) * | 2010-05-06 | 2010-08-18 | 云南农业大学 | Novel method for producing cured beef |
| CN102715541A (en) * | 2012-06-20 | 2012-10-10 | 温州市多味坊食品有限公司 | Microwave western-style beefsteak and preparation method thereof |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| KR20180108552A (en) * | 2018-09-27 | 2018-10-04 | 건국대학교 산학협력단 | The processing method of dry-ageing beef for high meat quality |
| CN108991350A (en) * | 2018-08-20 | 2018-12-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of maturation beef |
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
| CN111034927A (en) * | 2019-12-24 | 2020-04-21 | 中国肉类食品综合研究中心 | Beef processing method and beef product prepared by same |
| CN112155177A (en) * | 2020-10-20 | 2021-01-01 | 新晃老蔡食品有限责任公司 | Preparation method of beefsteak for children |
| CN112167546A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Preparation method of beef stuffing |
-
2021
- 2021-03-20 CN CN202110298940.3A patent/CN115104707A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803752A (en) * | 2010-05-06 | 2010-08-18 | 云南农业大学 | Novel method for producing cured beef |
| CN102715541A (en) * | 2012-06-20 | 2012-10-10 | 温州市多味坊食品有限公司 | Microwave western-style beefsteak and preparation method thereof |
| CN107811190A (en) * | 2017-10-31 | 2018-03-20 | 四川明峰农业开发有限公司 | A kind of beef spiced and stewed food preparation method |
| CN108991350A (en) * | 2018-08-20 | 2018-12-14 | 修武县伊赛牛肉有限公司 | A kind of processing method of maturation beef |
| KR20180108552A (en) * | 2018-09-27 | 2018-10-04 | 건국대학교 산학협력단 | The processing method of dry-ageing beef for high meat quality |
| CN110432439A (en) * | 2019-07-10 | 2019-11-12 | 李昂 | A kind of ripening at low temperature beefsteak and its processing method |
| CN111034927A (en) * | 2019-12-24 | 2020-04-21 | 中国肉类食品综合研究中心 | Beef processing method and beef product prepared by same |
| CN112155177A (en) * | 2020-10-20 | 2021-01-01 | 新晃老蔡食品有限责任公司 | Preparation method of beefsteak for children |
| CN112167546A (en) * | 2020-10-20 | 2021-01-05 | 新晃老蔡食品有限责任公司 | Preparation method of beef stuffing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105316203A (en) | Method for brewing pomelo peel vinegar | |
| CN106619935B (en) | Preparation method of dried orange peel | |
| CN105831704B (en) | A kind of brown sugar rose paste and its production method | |
| CN1803006A (en) | Production process of preserved-beancurd flavored sauce-like fermented food | |
| CN115104707A (en) | Dry-type cooked beefsteak processing method | |
| CN107151622A (en) | A kind of brewing method of the ruined sub- fruit vinegar of Pu | |
| CN110122781A (en) | A kind of lily ginger juice natto and preparation method thereof | |
| CN105166725A (en) | Litsea cubeba fermented soya beans and production method thereof | |
| CN107912723A (en) | A kind of production method of salted fish | |
| CN1406519A (en) | Production of ham | |
| KR20180065335A (en) | Manufacturing method of bar rice cake within the long-storing of possibility | |
| CN107212302A (en) | A kind of healthy low fat beef sausage | |
| CN113854536A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| KR20170040017A (en) | preparing method of rice cake | |
| CN108634222A (en) | A kind of production method of low-salt ham | |
| CN114766632B (en) | Marinade formula for dry chopped pepper poultry and preparation method of dry chopped pepper poultry | |
| CN106616691A (en) | Preparation method of grapefruit sauce having cough stopping functions | |
| CN108450819A (en) | A kind of hybrid lime-preserved egg manufacture craft | |
| CN107495191A (en) | A kind of processing method of sour fish | |
| US2665210A (en) | Method of refining raw cocoa and raw masses made therefrom | |
| KR20170081841A (en) | Gastrodiae rhizoma using compounding extract solutions from natural fruit extract and yeast | |
| CN105231177A (en) | Making method of Cantonese cured meat | |
| CN109423389A (en) | Seasoning wine | |
| CN109480261A (en) | Seasoning wine | |
| JPS6016540A (en) | Treatment of raisins |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220927 |
|
| RJ01 | Rejection of invention patent application after publication |