CN102599534A - Ass meat can and processing method thereof - Google Patents
Ass meat can and processing method thereof Download PDFInfo
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- CN102599534A CN102599534A CN201210086471XA CN201210086471A CN102599534A CN 102599534 A CN102599534 A CN 102599534A CN 201210086471X A CN201210086471X A CN 201210086471XA CN 201210086471 A CN201210086471 A CN 201210086471A CN 102599534 A CN102599534 A CN 102599534A
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- 235000013372 meat Nutrition 0.000 title claims abstract description 56
- 238000003672 processing method Methods 0.000 title abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 31
- 241000287828 Gallus gallus Species 0.000 claims abstract description 16
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 16
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 11
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 11
- 239000001054 red pigment Substances 0.000 claims abstract description 11
- 241000283074 Equus asinus Species 0.000 claims description 57
- 240000006927 Foeniculum vulgare Species 0.000 claims description 20
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 20
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 20
- 210000000988 bone and bone Anatomy 0.000 claims description 15
- 235000013330 chicken meat Nutrition 0.000 claims description 15
- 235000020992 canned meat Nutrition 0.000 claims description 13
- 241000132012 Atractylodes Species 0.000 claims description 11
- 241000756943 Codonopsis Species 0.000 claims description 11
- 244000111489 Gardenia augusta Species 0.000 claims description 11
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 11
- 244000241872 Lycium chinense Species 0.000 claims description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims description 11
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 11
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 11
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000001702 nutmeg Substances 0.000 claims description 10
- 238000005554 pickling Methods 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 238000004904 shortening Methods 0.000 claims description 10
- 238000009395 breeding Methods 0.000 claims description 7
- 230000001488 breeding effect Effects 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 5
- 239000008272 agar Substances 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- 230000011218 segmentation Effects 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 3
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 230000000694 effects Effects 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- -1 compound vitamin Chemical class 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive 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
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to an ass meat can and a processing method of the ass meat can. The ass meat can is mainly composed of cooked ass meat and soup, wherein the cooked ass meat is composed of the following ingredients in parts by weight: 100 parts of lean ass meat, 4.5-6 parts of a refined salt, 3-5 parts of white granulated sugar, 3-4 parts of yellow wine, 0.1-0.3 parts of a compound vitamin, 0.2-0.3 parts of chicken essence, 0.001-0.002 parts of a capsicum red pigment and other traditional Chinese medicine ingredients. The ass meat can disclosed by the invention is delicious in taste and rich in vitamin content, and has nourishing effects.
Description
Technical field
The present invention relates to a kind of can, particularly a breeding ass canned meat and a processing method thereof.
Background technology
Donkey meat is rich in various nutrients such as the amino acid, mineral matter, protein of needed by human, and fat content is low, and meat fiber is fine and smooth, and mouthfeel is good, delicious flavour; The saying of " day pliosaur meat, underground donkey meat " is arranged from ancient times, explain that enough donkey meat is in the in the eyes of status of people.
Donkey meat prepared food is of a great variety on the market; Most of is main with vacuum packaging, and the proportioning of manufacture craft and condiment to select be not exquisiteness so, thereby taste is difficult to reach people's requirement; Satisfied not the high standard of people's demands and high-quality, so the processing of donkey meat innovation is very necessary.
Common various can based foods on the market, also fewer for the innovation processing of donkey canned meat, extremely have market prospects so produce the donkey canned meat.
Summary of the invention
The object of the present invention is to provide a kind of mouthfeel good, be of high nutritive value, the holding time is long, has the donkey canned meat and the processing method thereof of good health-care effect.
The present invention realizes above-mentioned purpose through following method:
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat; 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars; 3 ~ 4 parts of yellow rice wine; 0.1 ~ 0.3 part of B B-complex; 0.2 ~ 0.3 part of chickens' extract; 0.1 ~ 0.3 part of nutmeg; 0.2 ~ 0.4 part of dried orange peel; 0.2 ~ 0.5 part in Chinese prickly ash; 0.1 ~ 0.4 part in fennel; 0.05 ~ 0.1 part of spiceleaf; 0.3 ~ 0.5 part of cape jasmine; 0.05 ~ 0.08 part of the bighead atractylodes rhizome; 0.1 ~ 0.3 part of fructus amomi; 0.01 ~ 0.03 part of balloonflower root; 0.04 ~ 0.06 part of Radix Codonopsis; 0.001 ~ 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 ~ 6 parts of refined salt, 3 ~ 5 parts of white granulated sugars, 4 ~ 5 parts in soy sauce, 0.2 ~ 0.4 part of the fruit of Chinese wolfberry, 0.1 ~ 0.2 part of genseng, 3 ~ 5 parts of salad oils, 1 ~ 3 part in ginger, 1 ~ 2 part in garlic, 0.2 ~ 0.4 part of dried orange peel, 0.1 ~ 0.3 part of chickens' extract, 0.2 ~ 0.5 part in Chinese prickly ash, 0.1 ~ 0.4 part in fennel, 0.05 ~ 0.1 part of spiceleaf, 1 ~ 5 part in agar.
The preparation method of said donkey canned meat may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 ~ 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2); Carried out hot-working 5 ~ 7 hours, and began proportionally to add in 1 ~ 2 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 ~ 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
The invention has the beneficial effects as follows:
1. add multiple flavouring, and the ratio of various flavouring makes the donkey meat flavour road of making extremely delicious.
2. add several kinds of Chinese medicinal materials such as cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis, had the effect of strengthening spleen and nourishing stomach.
3. add B B-complex, increased the vitamin content of product.
4. added nourishing ingredients such as the fruit of Chinese wolfberry, genseng, thereby the nutritional labeling of these article of making is abundanter.
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following each embodiment only is used to explain the present invention, to not restriction of the present invention.
Embodiment 1
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 4.5 parts of refined salt, 3 parts of white granulated sugars, yellow rice wine 3,0.1 part of B B-complex, 0.2 part of chickens' extract, 0.1 part of nutmeg, 0.2 part of dried orange peel, 0.2 part in Chinese prickly ash, 0.1 part in fennel, 0.05 part of spiceleaf, 0.3 part of cape jasmine, 0.05 part of the bighead atractylodes rhizome, 0.1 part of fructus amomi; 0.01 part of balloonflower root; 0.04 part of Radix Codonopsis, 0.001 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 parts of refined salt; 3 parts of white granulated sugars, 4 parts in soy sauce, 0.2 part of the fruit of Chinese wolfberry, 0.1 part of genseng, 3 parts of salad oils, 1 part in ginger, 1 part in garlic, 0.2 part of dried orange peel, 0.1 part of chickens' extract, 0.2 part in Chinese prickly ash, 0.1 part in fennel, 0.05 part of spiceleaf, 1 part in agar.
The preparation method of said donkey canned meat is characterized in that may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 5 hours, begin proportionally to add in 1 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Embodiment 2
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 6 parts of refined salt, 5 parts of white granulated sugars, 4 parts of yellow rice wine, 0.3 part of B B-complex, 0.3 part of chickens' extract, 0.3 part of nutmeg, 0.4 part of dried orange peel, 0.5 part in Chinese prickly ash, 0.4 part in fennel, 0.1 part of spiceleaf, 0.5 part of cape jasmine, 0.08 part of the bighead atractylodes rhizome, 0.3 part of fructus amomi, 0.03 part of balloonflower root, 0.06 part of Radix Codonopsis, 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 6 parts of refined salt, 5 parts of white granulated sugars, 5 parts in soy sauce, 0.4 part of the fruit of Chinese wolfberry, 0.2 part of genseng, 5 parts of salad oils, 3 parts in ginger, 2 parts in garlic, 0.4 part of dried orange peel, 0.3 part of chickens' extract, 0.5 part in Chinese prickly ash, 0.4 part in fennel, 0.1 part of spiceleaf, 5 parts in agar.
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 40 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 6 hours, begin proportionally to add in 2 hours yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 9 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Embodiment 3
One breeding ass canned meat mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat, 5 parts of refined salt, 4 parts of white granulated sugars, 3.5 parts of yellow rice wine, 0.2 part of B B-complex, 0.25 part of chickens' extract, 0.2 part of nutmeg, 0.3 part of dried orange peel, 0.4 part in Chinese prickly ash, 0.3 part in fennel, 0.08 part of spiceleaf, 0.4 part of cape jasmine, 0.07 part of the bighead atractylodes rhizome, 0.2 part of fructus amomi, 0.02 part of balloonflower root, 0.05 part of Radix Codonopsis, 0.0015 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 5 parts of refined salt, 4 parts of white granulated sugars, 4.5 parts in soy sauce, 0.3 part of the fruit of Chinese wolfberry, 0.15 part of genseng, 4 parts of salad oils, 2 parts in ginger, 1.5 parts in garlic, 0.3 part of dried orange peel, 0.2 part of chickens' extract, 0.4 part in Chinese prickly ash, 0.13 part in fennel, 0.08 part of spiceleaf, 3 parts in agar.
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2), carried out hot-working 7 hours, begin proportionally to add in 1 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
Claims (2)
1. a breeding ass canned meat is characterized in that, mainly is made up of shortening donkey meat and soup; Said shortening donkey meat is made up of the composition of following weight ratio: 100 parts of very lean donkey meat; 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars; 3 ~ 4 parts of yellow rice wine; B B-complex 0.1-0.3 part; 0.2 ~ 0.3 part of chickens' extract; 0.1 ~ 0.3 part of nutmeg; 0.2 ~ 0.4 part of dried orange peel; 0.2 ~ 0.5 part in Chinese prickly ash; 0.1 ~ 0.4 part in fennel; 0.05 ~ 0.1 part of spiceleaf; 0.3 ~ 0.5 part of cape jasmine; 0.05 ~ 0.08 part of the bighead atractylodes rhizome; 0.1 ~ 0.3 part of fructus amomi; 0.01 ~ 0.03 part of balloonflower root; 0.04 ~ 0.06 part of Radix Codonopsis; 0.001 ~ 0.002 part of capsicum red pigment; Described soup is made up of the composition of following weight ratio: 100 parts of donkey bone soup, 4.5 ~ 6 parts of refined salt; 3 ~ 5 parts of white granulated sugars, 4 ~ 5 parts in soy sauce, 0.2 ~ 0.4 part of the fruit of Chinese wolfberry, 0.1 ~ 0.2 part of genseng; 3 ~ 5 parts of salad oils, 1 ~ 3 part in ginger, 1 ~ 2 part in garlic, 0.2 ~ 0.4 part of dried orange peel, 0.1 ~ 0.3 part of chickens' extract, 0.2 ~ 0.5 part in Chinese prickly ash, 0.1 ~ 0.4 part in fennel, 0.05 ~ 0.1 part of spiceleaf, 1 ~ 5 part in agar.
2. preparation method of donkey canned meat according to claim 1 is characterized in that may further comprise the steps:
(1) preliminary treatment: select materials, clean, pick a bone and stripping and slicing;
(2) pickling of donkey meat: very lean donkey meat, refined salt, white granulated sugar, B B-complex, chickens' extract, capsicum red pigment mixed according to described ratio pickle 30 ~ 60 minutes;
(3) hot-working of donkey meat: with the donkey meat of pickling in the step (2); Carried out hot-working 5 ~ 7 hours, and began proportionally to add in 1 ~ 2 hour yellow rice wine, nutmeg, dried orange peel, Chinese prickly ash, fennel, spiceleaf, cape jasmine, the bighead atractylodes rhizome, fructus amomi, balloonflower root, Radix Codonopsis in hot-working;
(4) soup boil: after material cleans and to finish, ginger, garlic are beaten mashed, dried orange peel breaks into pieces with one's fingers, and Chinese prickly ash, fennel, spiceleaf, the fruit of Chinese wolfberry dropped in the jacketed pan of containing bone soup little fiery infusion 8 ~ 10 hours with gauze wrapping back;
(5) tinning: the donkey meat that the said hot-working of step (3) obtains is quantitatively packed in the vial that cleans, sterilized; Add soup; Place it in and carry out exhaust in the fumer, when central temperature in the jar reaches 80 ℃ of left and right sides, promptly seal with tin seamer; Again can is carried out sterilization in pressure cooker, after this cool off with the hot water segmentation.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210086471XA CN102599534A (en) | 2012-03-29 | 2012-03-29 | Ass meat can and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210086471XA CN102599534A (en) | 2012-03-29 | 2012-03-29 | Ass meat can and processing method thereof |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN103584127A (en) * | 2012-08-16 | 2014-02-19 | 曹夏琳 | Chinese yam donkey meat production technology |
| RU2511433C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad with vegetables" |
| RU2511723C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "meat salad with brined cucumbers" |
| RU2511730C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad" |
| RU2511432C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat and ham salad" |
| CN104432147A (en) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | Process for preparing donkey large intestines |
| CN105639471A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Sheep chine chaffy dish can and processing method thereof |
| CN105639472A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Beef stifle bone hot pot can and processing method thereof |
| CN105685993A (en) * | 2016-02-03 | 2016-06-22 | 辽宁仁达食品股份有限公司 | Canned beef and processing method thereof |
| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
| CN107048230A (en) * | 2016-12-20 | 2017-08-18 | 蚌埠鲲鹏食品饮料有限公司 | A kind of nutrition and health care Rose Essentielle Ass meat can |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584127A (en) * | 2012-08-16 | 2014-02-19 | 曹夏琳 | Chinese yam donkey meat production technology |
| CN102934815A (en) * | 2012-11-29 | 2013-02-20 | 蒋科富 | Donkey meat sausage |
| RU2511432C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat and ham salad" |
| RU2511433C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad with vegetables" |
| RU2511723C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserved product "meat salad with brined cucumbers" |
| RU2511730C1 (en) * | 2013-07-10 | 2014-04-10 | Олег Иванович Квасенков | Method for production of preserves "meat salad" |
| CN103504274A (en) * | 2013-09-08 | 2014-01-15 | 夏华 | Manufacturing method of shiitake-ass meat paste |
| CN104432147A (en) * | 2014-11-04 | 2015-03-25 | 安徽省春峰食品有限责任公司 | Process for preparing donkey large intestines |
| CN105639471A (en) * | 2016-02-03 | 2016-06-08 | 辽宁仁达食品股份有限公司 | Sheep chine chaffy dish can and processing method thereof |
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| CN105707862A (en) * | 2016-03-01 | 2016-06-29 | 桐城市兴新食品有限公司 | Healthy can |
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Application publication date: 20120725 |