CN116671605A - Marinated product ingredients and marinated product processing method - Google Patents
Marinated product ingredients and marinated product processing method Download PDFInfo
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- CN116671605A CN116671605A CN202310809064.5A CN202310809064A CN116671605A CN 116671605 A CN116671605 A CN 116671605A CN 202310809064 A CN202310809064 A CN 202310809064A CN 116671605 A CN116671605 A CN 116671605A
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- marinated
- meat
- dried orange
- orange peel
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- 239000004615 ingredient Substances 0.000 title claims abstract description 19
- 238000003672 processing method Methods 0.000 title abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 8
- 239000003549 soybean oil Substances 0.000 claims abstract description 8
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940093503 ethyl maltol Drugs 0.000 claims abstract description 7
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013372 meat Nutrition 0.000 claims description 28
- 241000287828 Gallus gallus Species 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- 241000272525 Anas platyrhynchos Species 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 244000062241 Kaempferia galanga Species 0.000 claims description 6
- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 206010003445 Ascites Diseases 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000009472 formulation Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 3
- 241000213006 Angelica dahurica Species 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 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
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 3
- 235000008227 Illicium verum Nutrition 0.000 claims description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 240000003889 Piper guineense Species 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
- 235000011477 liquorice Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000272814 Anser sp. Species 0.000 claims description 2
- 235000015278 beef Nutrition 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 235000015277 pork Nutrition 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000002360 preparation method Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 24
- 210000000078 claw Anatomy 0.000 description 4
- 229910052736 halogen Inorganic materials 0.000 description 3
- 150000002367 halogens Chemical class 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 241000283898 Ovis Species 0.000 description 1
- 241000282894 Sus scrofa domesticus Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 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
- A23L13/40—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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/75—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents
-
- 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
-
- 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 relates to a marinated product ingredient and a marinated product processing method, wherein the marinated product ingredient comprises the following raw materials: the weight ratio of the ingredients of the seasoning, cooked soybean oil, dried orange peel essence, dried orange peel powder and powdered sugar is preferably: 6.5g of base flavoring, 10g of cooked soybean oil, 6.5g of dried orange peel essence, 6.5g of dried orange peel powder and 8g of sugar powder, wherein the base flavoring comprises: salt, sugar powder, monosodium glutamate, I+G and pyro-flavor ethyl maltol. The invention has the advantages of smooth and tender taste, rich flavor, sufficient fragrance and long fresh-keeping effect. Meanwhile, the preparation method of the marinated product is simple and convenient to prepare, improves the color, the smell and the taste of marinated food, and has the advantage of high production efficiency.
Description
Technical Field
The invention relates to the technical field of marinated product processing, in particular to a marinated product ingredient and a marinated product processing method.
Background
The marinated products are a large class of meat products with traditional characteristics in China, mainly comprise livestock and poultry meat and byproducts thereof, and have a serious position in the market of the whole cooked meat products and have a continuous growing trend. The meat is crisp and moist, the flavor is unique, and the meat can be directly eaten, so the meat is deeply favored by consumers for a long time. The chicken and duck feet and the chicken and duck wings are used as the representatives of the meat marinated products, have the characteristics of multiple bones, thin skin and meat, and easy tasting, have aromatic flavor and aroma, and are deeply favored by consumers of all ages.
The traditional preparation method of the chicken and duck claw wing marinated product comprises the steps of putting fresh raw materials into brine, heating for 20-30 minutes with small fire, taking out and cooling, so that the preparation can be finished, but the quality guarantee period of the chicken and duck claw wing marinated product prepared by the ancient method is shorter, the industrial large-scale production and long-distance transportation and insurance are not facilitated, the current life pace of people is fast, the requirements on diet are higher and higher, the taste is required, and the chicken and duck claw wing marinated product is healthier.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a halogen product ingredient and a halogen product processing method.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a marinated product formulation comprising the following raw materials: the weight ratio of the ingredients of the seasoning, cooked soybean oil, dried orange peel essence, dried orange peel powder and powdered sugar is preferably: 6.5g of base flavoring, 10g of cooked soybean oil, 6.5g of dried orange peel essence, 6.5g of dried orange peel powder and 8g of sugar powder.
Further, the primer includes: salt, powdered sugar, monosodium glutamate, I+G, pyro-flavor ethyl maltol and bottom flavoring in weight ratio: 20G of salt, 40G of powdered sugar, 40G of monosodium glutamate, I+G4g and 2G of pyroaroma ethyl maltol.
A method of processing a marinated product comprising the steps of:
pickling: 2000g of meat was salted for 1 hour, and the salting ingredients included: 36g of salt, 12g of maltose syrup, 16g of light soy sauce, 6g of yellow wine and 3g of water-soluble pricklyash peel powder;
frying: frying the salted meat in 190 ℃ oil for 1 minute;
ascites and drainage: immersing the fried meat in water, removing oil stains on the surface, fishing out the meat, putting the meat into a basket, and draining the surface water;
marinating and stewing: boiling the drained meat in marinated soup for 10 minutes, cooling the marinated soup to 50 ℃, and soaking for 3 hours;
draining: draining the braised food;
packaging and sterilizing: packaging the drained meat and the marinated product ingredients together by a vacuum packaging machine, and performing heat sterilization according to quality guarantee requirements.
Further, the meat is one or more of pork, beef, mutton, chicken, duck or goose, preferably chicken feet.
Further, the base material of the marinated soup comprises: 4000g of water, 50g of salt, 80g of sugar powder, 16g of monosodium glutamate, 1.4g of I+G1.4g of yellow wine, 10g of 028A marinated paste, 30g of 025A sauced paste and 40g of dark soy sauce.
Further, the marinade further comprises a spice bag, wherein the spice bag comprises: 10g of star anise, 5g of cassia bark, 3g of fennel, 5g of liquorice, 2g of galangal, 1g of kaempferia galanga, 2g of tsaoko cardamon, 2g of bay leaves, 1g of clove, 2g of angelica dahurica, 2g of pepper, 3g of chilli and a proper amount of dried orange peel.
The beneficial effects of the invention are as follows:
the marinated product obtained by the marinating ingredients and the marinating method has the advantages of smooth and tender taste, rich flavor, sufficient fragrance and long preservation effect. Meanwhile, the preparation method of the marinated product is simple and convenient to prepare, improves the color, the smell and the taste of marinated food, and has the advantage of high production efficiency.
Drawings
Fig. 1 is a schematic process flow diagram of a marinated product batching and marinated product processing method according to the present invention.
Detailed Description
In order to further describe the technical means and effects adopted by the present invention for achieving the intended purpose, the following detailed description will refer to the specific implementation, structure, characteristics and effects according to the present invention with reference to the accompanying drawings and preferred embodiments.
Referring to fig. 1, a marinated product formulation comprising the following raw materials: the weight ratio of the ingredients of the seasoning, cooked soybean oil, dried orange peel essence, dried orange peel powder and powdered sugar is preferably: the seasoning comprises 6.5g of a base seasoning, 10g of cooked soybean oil, 6.5g of dried orange peel essence, 6.5g of dried orange peel powder and 8g of sugar powder, wherein the ingredients of the marinated product are shown in table 1, and the base seasoning comprises: salt, powdered sugar, monosodium glutamate, I+G, pyro-flavor ethyl maltol and bottom flavoring in weight ratio: 20G of salt, 40G of powdered sugar, 40G of monosodium glutamate, I+G4g and 2G of pyroaroma ethyl maltol.
A method of processing a marinated product comprising the steps of:
pickling: 2000g of meat was salted for 1 hour, and the salting ingredients included: 36g of salt, 12g of maltose syrup, 16g of light soy sauce, 6g of yellow wine and 3g of water-soluble pricklyash peel powder;
frying: frying the salted meat in 190 ℃ oil for 1 minute;
ascites and drainage: the fried meat is soaked in water, and the main purpose is to remove surface oil stain, and after the ascites is full, the meat is fished out and put into a basket for draining surface water;
marinating and stewing: boiling the drained meat in marinated soup for 10 minutes, cooling the marinated soup to 50 ℃, and soaking for 3 hours;
draining: draining the braised food;
packaging and sterilizing: packaging the drained meat and the marinated product ingredients together by a vacuum packaging machine, and performing heat sterilization according to quality guarantee requirements.
Wherein the meat is one or more of Carnis Sus Domestica, carnis bovis Seu Bubali, carnis Caprae Seu Ovis, carnis gallus Domesticus, duck or Carnis Anseris Domestica, preferably chicken claw.
Wherein, the base material of the marinated soup comprises: 4000g of water, 50g of salt, 80g of sugar powder, 16g of monosodium glutamate, 1.4g of I+G1.4g of yellow wine, 10g of 028A marinated paste, 30g of 025A sauced paste and 40g of dark soy sauce.
Wherein, still include the spice package in the steamed water, the spice package includes: 10g of star anise, 5g of cassia bark, 3g of fennel, 5g of liquorice, 2g of galangal, 1g of kaempferia galanga, 2g of tsaoko cardamon, 2g of bay leaves, 1g of clove, 2g of angelica dahurica, 2g of pepper, 3g of chilli and a proper amount of dried orange peel.
Table 1 halogen product ingredients and weight ratios thereof
The present invention is not limited to the above embodiments, but is capable of modification and variation in detail, and other modifications and variations can be made by those skilled in the art without departing from the scope of the present invention.
Claims (6)
1. A marinated product formulation, comprising the following raw materials: the seasoning comprises a base seasoning, cooked soybean oil, dried orange peel essence, dried orange peel powder and powdered sugar, wherein the weight ratio of the ingredients of the marinated product is preferably: 6.5g of base flavoring, 10g of cooked soybean oil, 6.5g of dried orange peel essence, 6.5g of dried orange peel powder and 8g of sugar powder.
2. A marinated product formulation as in claim 1, wherein the base flavoring comprises: salt, powdered sugar, monosodium glutamate, I+G and pyro-flavor ethyl maltol, wherein the base flavoring comprises the following components in parts by weight: 20G of salt, 40G of powdered sugar, 40G of monosodium glutamate, I+G4g and 2G of pyroaroma ethyl maltol.
3. A method of processing a marinated product, comprising the steps of:
pickling: 2000g of meat was salted for 1 hour, and the salting ingredients included: 36g of salt, 12g of maltose syrup, 16g of light soy sauce, 6g of yellow wine and 3g of water-soluble pricklyash peel powder;
frying: frying the salted meat in 190 ℃ oil for 1 minute;
ascites and drainage: immersing the fried meat in water, removing oil stains on the surface, fishing out the meat, putting the meat into a basket, and draining the surface water;
marinating and stewing: boiling the drained meat in marinated soup for 10 minutes, cooling the marinated soup to 50 ℃, and soaking for 3 hours;
draining: draining the braised food;
packaging and sterilizing: packaging the drained meat and the marinated product ingredients together by a vacuum packaging machine, and performing heat sterilization according to quality guarantee requirements.
4. A method of processing a marinated product according to claim 3, wherein the meat is one or more of pork, beef, mutton, chicken, duck or goose, preferably chicken feet.
5. The method of processing a marinated product according to claim 4, wherein the base material of the marinated soup comprises: 4000g of water, 50g of salt, 80g of sugar powder, 16g of monosodium glutamate, 1.4g of I+G1.4g of yellow wine, 10g of 028A marinated paste, 30g of 025A sauced paste and 40g of dark soy sauce.
6. The method of claim 5, wherein the marinade further comprises a spice package, the spice package comprising: 10g of star anise, 5g of cassia bark, 3g of fennel, 5g of liquorice, 2g of galangal, 1g of kaempferia galanga, 2g of tsaoko cardamon, 2g of bay leaves, 1g of clove, 2g of angelica dahurica, 2g of pepper, 3g of chilli and a proper amount of dried orange peel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310809064.5A CN116671605A (en) | 2023-07-04 | 2023-07-04 | Marinated product ingredients and marinated product processing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310809064.5A CN116671605A (en) | 2023-07-04 | 2023-07-04 | Marinated product ingredients and marinated product processing method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116671605A true CN116671605A (en) | 2023-09-01 |
Family
ID=87782126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202310809064.5A Pending CN116671605A (en) | 2023-07-04 | 2023-07-04 | Marinated product ingredients and marinated product processing method |
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| Country | Link |
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| CN (1) | CN116671605A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN107156681A (en) * | 2017-06-06 | 2017-09-15 | 洽洽食品股份有限公司 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
| CN107549670A (en) * | 2017-09-04 | 2018-01-09 | 成都食为天科技有限公司 | A kind of convenient and instant type sticks up pin beef and preparation method thereof |
-
2023
- 2023-07-04 CN CN202310809064.5A patent/CN116671605A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN107156681A (en) * | 2017-06-06 | 2017-09-15 | 洽洽食品股份有限公司 | One kind is without spicy tiger fur chicken claw of first and preparation method thereof |
| CN107549670A (en) * | 2017-09-04 | 2018-01-09 | 成都食为天科技有限公司 | A kind of convenient and instant type sticks up pin beef and preparation method thereof |
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