CN102860522B - Beef jerky producing method - Google Patents
Beef jerky producing method Download PDFInfo
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- CN102860522B CN102860522B CN2012103930681A CN201210393068A CN102860522B CN 102860522 B CN102860522 B CN 102860522B CN 2012103930681 A CN2012103930681 A CN 2012103930681A CN 201210393068 A CN201210393068 A CN 201210393068A CN 102860522 B CN102860522 B CN 102860522B
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- 235000015278 beef Nutrition 0.000 title claims abstract description 108
- 238000000034 method Methods 0.000 title abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000003860 storage Methods 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims description 41
- 238000002360 preparation method Methods 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 10
- 235000013372 meat Nutrition 0.000 claims description 8
- 241000522254 Cassia Species 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 2
- 230000008014 freezing Effects 0.000 claims description 2
- 239000000843 powder Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000013547 stew Nutrition 0.000 description 4
- 240000006995 Abutilon theophrasti Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- UFWIBTONFRDIAS-UHFFFAOYSA-N Naphthalene Chemical compound C1=CC=CC2=CC=CC=C21 UFWIBTONFRDIAS-UHFFFAOYSA-N 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
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- 230000000050 nutritive effect Effects 0.000 description 2
- FSYKKLYZXJSNPZ-UHFFFAOYSA-N sarcosine Chemical compound C[NH2+]CC([O-])=O FSYKKLYZXJSNPZ-UHFFFAOYSA-N 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 description 1
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
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- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
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- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229940043230 sarcosine Drugs 0.000 description 1
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- 238000012360 testing method Methods 0.000 description 1
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- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a beef jerky producing method which is characterized by including the steps of washing, cutting, boiling in water, slicing, preparing powder mixing seasoning, mixing seasoning, cooking, baking, split packaging, sterilizing and storing, sterilizing packaged beef jerky at 121 DEG C for 20 minutes, taking out to be cooled at room temperature, and encasing for storage. According to the beef jerky producing method, the special flavor of beef is remained, the beef is moderate in hardness and even in taste, and products do not deteriorate after being stored within one year at room temperature.
Description
Technical field
The present invention relates to a kind of Meat processing method, especially a kind of production method of dried beef.
Background technology
Beef is the second largest class meat product of China, and its protein content is high, and fat content is low, and delicious flavour, so be loved by the people, is enjoyed " favourite son in meat " good reputation.In beef, content of sarcosine is all higher than other any kind meat product after testing, to increasing muscle and gaining in strength effective especially, be rich in VB6 in beef, can strengthen body immunity, promote human body dawn white matter metabolism and synthetic, in beef, Carnitine Content is high, is used for supporting that fat metabolism produces branched-chain amino acid, not only be rich in the dawn white matter in beef, its amino acid species composition is compared more near human body requirements with pork.Although in beef, fat content is low, be rich in linoleic acid, it is the very good antioxidant of human body.Beef has and nourishes taste, five viscera settling function, has tonifying middle-Jiao and Qi, strong muscles and bones, and the effect of reducing phlegm of quenching the thirst is particularly suitable for the patients such as steady under middle gas, the body void of breathing hard, face Huang are dizzy, soreness of bones and muscles.Traditional beef product is due to the inadequate science of preparation method, and nutritive loss is many, and the holding time is short.For reducing nutritive loss, extending the shelf life, increase the instant of beef product, people start to develop the dried beef goods, a kind of dried beef preparation method is disclosed as Chinese patent 20061006574.5, its Bian with cleaning, precook, the technique such as moulding, pickled, stew in soy sauce, fried, flavoring frying, vacuum packaging, sterilization.Its stew in soy sauce is the halogen soup that utilizes 15 kinds of traditional Chinese medicines such as Huai Shan, fructus amomi, Radix Glycyrrhizae, meat bandit, tsaoko, grass button, anistree, fragrant fruit, mountain naphthalene, galingal, vanilla, white bandit, the Bi roots of grass, cassia bark, the root of Dahurain angelica.Need pickled, stew in soy sauce, frying technological process in its production technology, its frying is only also that flavoring is mixed thoroughly with it.The production method of Chinese patent 200910251406.6 disclosed a kind of spicy dried beefs and for example, comprise the thawing raw beef operation, invade operation, boiling or stew in soy sauce operation, fried operation, spice operation, vacuum packaging operation, storage operation etc., its spice used is anise, fennel seeds, cassia twig, Radix Glycyrrhizae, dried orange peel, Chinese cassia tree, capsicum, cayropteris incana, the root of Chinese clematis.The above-mentioned two equal Bian of technique make forcemeat veal (shortcakeization) with frying technological process, have increased fat content in dried beef on the one hand, have changed again beef nature fragrance.Simultaneously latter's spice is without shortening, mixes that to tremble self flavor too dense, has a strong impact on the dried beef natural flavor, and only through the system of mixing, is difficult to guarantee that seasoning is distributed in dried beef.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, provide a kind of processing technology more rationally easy, affect little, the neither too hard, nor too soft dried beef production method of beef nature fragrance.Purpose of the present invention realizes by following step:
(1) clean, bright beef or the freezing beef selecting to meet state health standards are made raw material, and fresh beef is directly rinsed with clean water, and chilled beef cleans after need thawing in advance again; Clean to the beef free from admixture standby;
(2) cut apart, according to the beef lines, raw meat is divided into the bulk of wide 8cm, thick 8cm after removing manadesma;
(3) poach, be placed in the pot poach with the cube meat that cuts, and the time opens and counts 40-45 minute from water;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is standby;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6-8:8-12:7-9:10-15:5-10:6-8:5-10:6-10:7-10:5-10:3-5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, another standby powder powder 2-5% weight portion honey is standby with above-mentioned each component co-grinding; Salt, the anise of 0.2-0.5%, the Chinese prickly ash of 0.5-1%, 2% ginger, 1.6% little fennel, 10% granulated sugar, the 0.8% white wine spice of pressing strip beef weight 2-3% are standby again;
(6) spice, with spice, honey, pour in strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying, be placed in steam frying pan 55-65 degree frying 60-80 minute with the strip beef of mixing honest material;
(8) baking, the beef that frying is good are placed on the baking sieve and send into drying room, 50-60 degree baking 10-14 hour;
(9) packing,, with the cooling rear predetermined quantity pack of pressing of baked beef, carry out Vacuum Package;
(10) sterilizing and storage, spend sterilizing 20 minutes with packaged dried beef 121, takes out and be cooled to room temperature, the vanning storage.
Compare with an existing branch art, the present invention removes pickling process from, and frying technological process guarantees tender degree, toughness and the hardness of dried beef by the temperature and time of frying.We find that the frying excess Temperature can make dried beef too hard in development process, time is less than 60 minutes and also there will be the too hard problem of dried beef simultaneously, not only makes the abundant slaking of spice in the frying process, and fully infiltrates its flavor in beef, and spice itself is lightly seasoned or tasteless, and mouthfeel is better.The present invention simultaneously adds Radix Angelicae Sinensis, Chinese cassia tree, honey, and not only taste is more delicious, and makes it more help the qi invigorating and lung moistening function, and the present invention has kept the distinctive natural fragrance of beef preferably, and neither too hard, nor too soft, and taste is even.Product of the present invention is at room temperature preserved the rotten situation of not finding in a year.From above-mentioned situation as can be known, the objective of the invention is to realize.
The specific embodiment
Embodiment 1
(1) clean, select to meet the base stock of the beef of national Specification as dried beef, fresh beef is directly rinsed with clean water, and chilled beef cleans after need thawing in advance again; Clean to the beef free from admixture standby;
(2) cut apart, according to the beef lines, raw meat is divided into the bulk of wide 8cm, thick 8cm after removing manadesma;
(3) poach, be placed in the pot poach with the cube meat that cuts, and the time opens and counts 40 minutes from water;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is standby;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6:10:9:10:8:10:6:8:5:5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, another standby powder 2-5% weight portion honey is standby with above-mentioned each component co-grinding; Press salt, the anise of 0.2-0.5%, the Chinese prickly ash of 0.5-1%, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% white wine of strip beef weight 2-3%, standby spice is standby again;
(6) spice, with spice, honey, pour in strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying, be placed in steam frying pan 60 degree frying 70 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good are placed on the baking sieve and send into drying room, 50 degree bakings 14 hours;
(9) packing,, with the cooling rear predetermined quantity pack of pressing of baked beef, carry out Vacuum Package;
(10) sterilizing and storage, spend sterilizing 15 minutes with packaged dried beef 121, takes out and be cooled to room temperature, the vanning storage.
Embodiment 2
(1) clean, select to meet the base stock of the beef of national Specification as dried beef, fresh beef is directly rinsed with clean water, and chilled beef cleans after need thawing in advance again; Clean to the beef free from admixture standby;
(2) cut apart, according to the beef lines, raw meat is divided into the bulk of wide 8cm, thick 8cm after removing manadesma;
(3) poach, be placed in the pot poach with the cube meat that cuts, and the time opens and counts 45 minutes from water;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is standby;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=8:8:7:15:8:7:10:8:7:8:4, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, another standby powder 2% weight portion honey is standby with above-mentioned each component co-grinding; Press the salt of strip beef weight 3%, 0.3% anise, 0.6% Chinese prickly ash, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% white wine, standby spice is standby again;
(6) spice, with spice, honey, pour in strip beef and add the powdery spice, powdery spice addition is 2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying, be placed in steam frying pan 55 degree frying 80 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good are placed on the baking sieve and send into drying room, 60 degree bakings 10 hours;
(9) packing,, with the cooling rear predetermined quantity pack of pressing of baked beef, carry out Vacuum Package;
(10) sterilizing and storage, spend sterilizing 20 minutes with packaged dried beef 121, takes out and be cooled to room temperature, the vanning storage.
Embodiment 3
(1) clean, select to meet the base stock of the beef of national Specification as dried beef, fresh beef is directly rinsed with clean water, and chilled beef cleans after need thawing in advance again; Clean to the beef free from admixture standby;
(2) cut apart, according to the beef lines, raw meat is divided into the bulk of wide 8cm, thick 8cm after removing manadesma;
(3) poach, be placed in the pot poach with the cube meat that cuts, and the time opens and counts 43 minutes from water;
(4) slitting, with the well-done beef clod of water be cut into long 5-6cm, strip wide, thick 1cm is standby;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=7:12:8:12:5:8:5:10:7-10:10:3, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, another standby powder 3% weight portion honey is standby with above-mentioned each component co-grinding; Press the salt of strip beef weight 2.5%, 0.5% anise, 0.5% Chinese prickly ash, 2% ginger, 1.6% little piemarker, 10% granulated sugar, 0.8% white wine, standby spice is standby again;
(6) spice, with spice, honey, pour in strip beef and add the powdery spice, powdery spice addition is 2% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying, be placed in steam frying pan 65 degree frying 60 minutes with the strip beef of mixing honest material;
(8) baking, the beef that frying is good are placed on the baking sieve and send into drying room, 55 degree bakings 12 hours;
(9) packing,, with the cooling rear predetermined quantity pack of pressing of baked beef, carry out Vacuum Package;
(10) sterilizing and storage, spend sterilizing 10 minutes with packaged dried beef 121, takes out and be cooled to room temperature, the vanning storage.
Claims (1)
1. the production method of a dried beef is characterized in that following these steps to carrying out:
(1) clean, bright beef or the freezing beef selecting to meet state health standards are made raw material, and fresh beef is directly rinsed with clean water, and chilled beef cleans after need thawing in advance again; Clean to the beef free from admixture standby;
(2) cut apart, according to the beef lines, raw meat is divided into the bulk of wide 8cm, thick 8cm after removing manadesma;
(3) poach, be placed in the pot poach with the cube meat that cuts, and the time opens and counts 40-45 minute from water;
(4) slitting, be cut into long 5-6cm with the well-done beef clod of water, and strip wide, thick 1cm is standby;
(5) powdery spice preparation, by following raw material and weight portion preparation spice, Radix Angelicae Sinensis: tsaoko: cassia bark: white bandit: branch: fructus amomi: cloves: Chinese cassia tree: brigand: Radix Glycyrrhizae=6:10:9:10:8:10:6:8:5:5, to 60-80 order powdery or first above-mentioned each component is pulverized respectively rear mixing, the honey of another standby powdery spice 2-5% weight is standby with above-mentioned each component co-grinding; Press again the spice that anise, the Chinese prickly ash of 0.5-1%, 2% ginger, 1.6% little fennel, 10% granulated sugar, 0.8% white wine of salt, the 0.2-0.5% of strip beef weight 2-3% forms standby;
(6) spice, with spice, honey, pour in strip beef and add the powdery spice, powdery spice addition is the 1.5-2.5% of beef weight, and above-mentioned each material is fully mixed all with beef;
(7) frying, be placed in steam frying pan 55-65 degree frying 60-80 minute with the strip beef of mixing honest material;
(8) baking, the beef that frying is good are placed on the baking sieve and send into drying room, 50-60 degree baking 10-14 hour;
(9) packing,, with the cooling rear predetermined quantity pack of pressing of baked beef, carry out Vacuum Package;
(10) sterilizing and storage, spend sterilizing 20 minutes with packaged dried beef 121, takes out and be cooled to room temperature, the vanning storage.
Priority Applications (1)
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| CN2012103930681A CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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| CN2012103930681A CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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| CN102860522A CN102860522A (en) | 2013-01-09 |
| CN102860522B true CN102860522B (en) | 2013-11-13 |
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| CN2012103930681A Expired - Fee Related CN102860522B (en) | 2012-10-17 | 2012-10-17 | Beef jerky producing method |
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| CN103431427A (en) * | 2013-08-30 | 2013-12-11 | 蒋健 | Production process of dark plum dried beef |
| CN104705676A (en) * | 2015-03-18 | 2015-06-17 | 郑雨杰 | Preparation method of fragrant spiced beef |
| CN105011183A (en) * | 2015-06-30 | 2015-11-04 | 贵州草原颂食品有限公司 | Dried meat and processing method thereof |
| CN105876654A (en) * | 2016-04-21 | 2016-08-24 | 南充市过江龙食品有限公司 | Production method of spicy beef jerky |
| CN105942232A (en) * | 2016-05-17 | 2016-09-21 | 张小平 | Chinese character 'Kui' beef jerky processing technology |
| CN106261805A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of spiced dried beef and preparation method thereof |
| CN106333253A (en) * | 2016-08-18 | 2017-01-18 | 石阡县黔鑫绿色食品有限公司 | Mushroom-flavor dried beef |
| CN106261803A (en) * | 2016-08-18 | 2017-01-04 | 石阡县黔鑫绿色食品有限公司 | A kind of Herba Menthae Rotundifoliae taste dried beef and preparation method thereof |
| CN106307136A (en) * | 2016-08-18 | 2017-01-11 | 石阡县黔鑫绿色食品有限公司 | Pickled pepper-flavored bar-shaped beef jerky and making method thereof |
| CN106490492A (en) * | 2016-11-21 | 2017-03-15 | 天津科技大学 | Half-dried beef of a kind of Xinjiang characteristic health care and preparation method thereof |
| CN106666427A (en) * | 2016-12-15 | 2017-05-17 | 贵州省关岭布依族苗族自治县易和食品厂 | Mint and green tea-flavor beef jerky and preparation method thereof |
| CN108308551A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of fish beef granules |
| CN108308537A (en) * | 2017-01-17 | 2018-07-24 | 江西富龙食品有限公司 | A kind of preparation method of sesame meat particle |
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|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN102309015A (en) * | 2010-07-07 | 2012-01-11 | 李长忠 | Production method for ginseng-honey beef jerky |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
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2012
- 2012-10-17 CN CN2012103930681A patent/CN102860522B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817229A (en) * | 2006-03-16 | 2006-08-16 | 王艺龙 | Production of dried beef |
| CN101331953A (en) * | 2007-06-26 | 2008-12-31 | 党宝刚 | Beef food and preparation method thereof |
| CN102309015A (en) * | 2010-07-07 | 2012-01-11 | 李长忠 | Production method for ginseng-honey beef jerky |
| CN102613585A (en) * | 2012-04-20 | 2012-08-01 | 郭兴黔 | Processing method of pure nature fresh and delicious beef jerk |
| CN102697089A (en) * | 2012-06-05 | 2012-10-03 | 余贤均 | Beef jerky manufacturing process |
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