CN101756283B - Chinese sausage containing dietary fibers and fish meat and production method thereof - Google Patents
Chinese sausage containing dietary fibers and fish meat and production method thereof Download PDFInfo
- Publication number
- CN101756283B CN101756283B CN2008102383949A CN200810238394A CN101756283B CN 101756283 B CN101756283 B CN 101756283B CN 2008102383949 A CN2008102383949 A CN 2008102383949A CN 200810238394 A CN200810238394 A CN 200810238394A CN 101756283 B CN101756283 B CN 101756283B
- Authority
- CN
- China
- Prior art keywords
- dietary fiber
- fish
- mixing
- mix
- minutes
- 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.)
- Active
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a Chinese sausage containing dietary fibers and fish meat and a production method thereof, which can make up for the shortage of the current sausage market. The technical scheme is as follows: the weight percentage of the dietary fibers is 2 percent to 20 percent, the weight percentage of the fish meat is 10 percent to 40 percent, the weight percentage of livestock meat is 30 percent to 70 percent, the weight percentage of seasoning is 5 percent to 15 percent, and the rest is water. The Chinese sausage has functions, such as preventing constipation and intestinal diseases, eliminating heavy metals and radicals in the body, preventing cardiovascular diseases, diabetes and breast cancer, preventing and treating gallstone, reducing blood pressure and enhancing the immunocompetence of the human body.
Description
Technical field
The present invention relates to food, relate in particular to a kind of chinese-style sausage and preparation method who contains dietary fiber and fish.
Background technology
Livestock and poultry meat can be the mankind good protein and essential aliphatic acid is provided, and is one of main animal derived food on people's dining table as pork, and pork contains abundant nutrition, and protein content accounts for 10-20%, and wherein essential amino acids content and utilization rate are higher.The about 10%--30% of fat mass, main component is triglycerides and a spot of cholesterol, lecithin also contains abundant B family vitamin.Pork can also provide organic iron and promote the cysteine that iron absorbs in protein and essential amino acid that high-quality is provided for human body, can improve the human body Anemia.The pork fiber is comparatively soft, and connective tissue is less, contains fat between more flesh in the musculature, and is therefore not delicious through cooking processing back meat flavour thing, and the flesh of fish is the very abundant marine product of a kind of nutrient, and is easy to digest and assimilate.Protein in the flesh of fish is content height (contained protein is equivalent to 550 gram eggs in the 500 gram little yellow croakers, 700 gram porks, the protein content of 450 gram beef) not only, and quality is good, contains necessary 8 seed amino acids of human body, and its digestibility can reach 97%.Simultaneously, connective tissue is less, contains moisture more (about 70%-80%), and fiber finer is short, and the tender exquisiteness of meat is easy to be absorbed by human consumption; Inorganic salt content in the flesh of fish is also very abundant, there is the content of element, especially iodine such as potassium, sodium, calcium, magnesium, phosphorus, zinc, copper, iron, nickel, cobalt, manganese, iodine high, than the high 10-50 of poultry meat doubly, every kilogram of albacore amount of iodine is about 0.5-1PPM, and fresh-water fishes are about 0.05-0.4PPM; Flesh of fish fat content ratio terraria meat is few, also contains abundant vitamin A, D, B2, B12, PP etc. in the flesh of fish.Protein is played the part of very important role in human body, the system of defense white blood cell in the human body and antibody, skin, hair, nail, muscle, bone, connective tissue etc., all amino acid that need be resolved into by protein.
Dietary fiber extensively is present in marine algae, cereal, beans, fruit, the vegetables, dietary fiber by the different material extraction, its component, performance have bigger difference, and physiological function also differs widely, and dietary fiber has Cd in prevention constipation and intestines problem, the removing body
2+, Pb
2+, Hg
2+Etc. heavy metal ion, remove effects such as hydroxyl radical free radical, ultra-oxygen anion free radical, alkyl diradical in the body, but angiocardiopathy preventing, bring high blood pressure down, diabetes, breast cancer, improve the human immunological competence, prevent and treat gall stone etc.As desirable full abdomen agent, reduce heat energy and take in, play the effect of fat-reducing; Stop the absorption of fat, cholesterol, and accelerate it and drain, can play the effect that prevents cranial vascular disease, the chemical carcinogen in the absorption food also accelerates it and drains, and the effect of the colon cancer of preventing is arranged.This is confirmed with the epidemiology survey result by a large amount of both at home and abroad research facts, and is confirmed as human body " the 7th nutrient " by modern medicine and nutrition.Dietary fiber has very strong retention ability and expansive force, not only can substitute partial starch in the sausage formula, improve mouthfeel and the local flavor of fish meat sausage, can also adsorb large quantity of moisture in the flesh of fish, make the easier shaping processing of the flesh of fish, remove health cares such as unnecessary NO2-, heavy metal, hydroxyl radical free radical, ultra-oxygen anion free radical, alkyl diradical and DPPH free radical in the sausage.
Shang Weijian does not have a kind of dietary fiber and fish chinese-style sausage that contains with the report of dietary fiber for the preparation of sausage yet on the market.
Summary of the invention
The invention provides a kind of chinese-style sausage and preparation method who contains dietary fiber and fish, it can remedy the above-mentioned deficiency of existing sausage kind.
A kind of chinese-style sausage that contains dietary fiber and fish, comprise dietary fiber, the flesh of fish, livestock and poultry meat and auxiliary and condiment, it is characterized in that: the percetage by weight of dietary fiber is 2～20%, the percetage by weight of the flesh of fish is 10～40%, the percetage by weight of livestock and poultry meat is 30～70%, the percetage by weight 5～15% of auxiliary and condiment, all the other are water.
Described dietary fiber is one or more in wheat-bran dietary fiber, seaweed diet fiber, beans dietary fiber, fruit dietary fiber, the vegetable meal fiber.
Described seaweed diet fiber is one or more in kelp dietary fiber, sargassum dietary fiber, Eucheuma dietary fiber, laver dietary fiber, fragrant plant mentioned in ancient texts dietary fiber, undaria pinnitafida dietary fiber, the bulk kelp dietary fiber.
Described dietary fiber expansive force greater than 4mL/g, retention ability greater than 400%.
The described flesh of fish is one or more in yellow croaker, Huang Guyu, hairtail, flatfish, Spanish mackerel, platform Spanish mackerel, tuna, salmon, carp, crucian, Tilapia mossambica, rainbow trout, sardine, butterfish, blackhead fish, the squid.
Described livestock and poultry meat is one or more in pork, beef, mutton, chicken, duck, donkey meat, horseflesh, the rabbit meat.
Described auxiliary and condiment comprises edible flavouring and edible adjuvant,
Described edible flavouring comprises one or more in salt, sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice;
Described edible adjuvant comprises one or more in starch, soybean protein, marine alga vegetables, fruit, composite phosphate, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, the calcium citrate.
A kind of preparation method who contains the chinese-style sausage of dietary fiber and fish, during preparation, to oppress, livestock and poultry meat and dietary fiber put into cutmixer and cut and mix, add edible flavouring and edible adjuvant, pickle, mix, canned, again with conventional method for production of sausage steam, boil, operation such as sterilization, cooling makes the chinese-style sausage that contains dietary fiber and fish.
The present invention is with dietary fiber, the flesh of fish and the novel chinese-style sausage of the integrated formation of livestock and poultry meat, has the synthetic value of good nutrition and health care, and unique flavor.
A kind of chinese-style sausage that contains dietary fiber and fish of the present invention, contain human body " the 7th nutrient ", have prevention constipation and intestines problem, remove heavy metal of body, remove interior free yl, angiocardiopathy preventing, diabetes, breast cancer are prevented and treated gall stone, bring high blood pressure down, improve functions such as human immunological competence.
The specific embodiment
A kind of chinese-style sausage that contains dietary fiber and fish, comprise dietary fiber, the flesh of fish, livestock and poultry meat and auxiliary and condiment, it is characterized in that: the percetage by weight of dietary fiber is 2～20%, the percetage by weight of the flesh of fish is 10～40%, the percetage by weight of livestock and poultry meat is 30～70%, the percetage by weight 5～15% of auxiliary and condiment, all the other are water.
Embodiment 1
During preparation, get the 20kg flesh of fish, oppressing is that chrysanthemum is oppressed, 60kg pork, show condition 15kg, dietary fiber are wheat-bran dietary fiber, the 5kg wheat-bran dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.5kg, salt 2.5kg in cutting the material filling of mixing, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.3kg, natrium nitrosum 0.01kg, essence and flavoring agent 0.3kg, frozen water 20kg pickled after mixing 16 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get the about 135.6kg of finished product.
The percetage by weight of oppressing in this example is about 29.5%, and the pork percetage by weight is about 51.6%, and the percetage by weight of dietary fiber is about 3.7%, and the percetage by weight of auxiliary and condiment is about 8.5%
The consumption of natrium nitrosum and essence and flavoring agent is carried out according to national standard.
Embodiment 2
During preparation, get the 20kg flesh of fish, oppress and be hairtail meat, 60kg chicken, show condition 10kg, dietary fiber are kelp dietary fiber, the 5kg kelp dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 1.5 kg and starch 1kg, salt 2.5kg in cutting the material filling of mixing, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.15kg and CMC 0.15kg, essence and flavoring agent 0.3kg, frozen water 21kg, pickled after mixing 15 hours, add the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can enters the fermentation stove and carried out biofermentation ripe 72 hours, enters the Fumigator boiling again 60 minutes, cooling packing, sterilization is crossed gold and is visited, and gets the about 132kg of finished product.
Embodiment 3
During preparation, get the 20kg flesh of fish, oppress and be Spanish mackerel meat, 60kg beef, show condition 10kg, dietary fiber are the vegetable meal fiber, 10kg vegetable meal fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.0kg and algin 0.5kg, salt 2.4kg in cutting the material filling of mixing, white granulated sugar 4.8kg, monosodium glutamate 0.32kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.10kg, CMC 0.10kg and agar-agar 0.1kg, frozen water 23kg pickled after mixing 18 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get the about 137.5kg of finished product.
Embodiment 4
During preparation, get the 20kg flesh of fish, oppress and be squid meat, 60kg mutton, show condition 10kg, dietary fiber are the beans dietary fiber, 15kg beans dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.0kg and starch 0.5kg, salt 2.55kg in cutting the material filling of mixing, white granulated sugar 5.2kg, monosodium glutamate 0.35kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.25kg, carragheen 0.32kg, frozen water 21kg pickled after mixing 12 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get the about 139.2kg of finished product.
Embodiment 5
During preparation, get the 20kg flesh of fish, oppress and be sardine meat, 40kg pork and 20kg beef, show condition 10kg, dietary fiber are the fruit dietary fiber, 12kg fruit dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.2kg and starch 0.8kg, salt 2.35kg in cutting the material filling of mixing, white granulated sugar 5.1kg, monosodium glutamate 0.35kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.25kg, carragheen 0.30kg, frozen water 20kg pickled after mixing 14 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get the about 142.7kg of finished product.
Embodiment 6
During preparation, get the 20kg flesh of fish, oppress and be tuna, 60kg pork, show condition 10kg, dietary fiber are the beans dietary fiber, 8kg beans dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.2kg, salt 2.2kg in cutting the material filling of mixing, white granulated sugar 4.6kg, monosodium glutamate 0.33kg, composite phosphate 1.1kg, fresh monosodium glutamate 0.2kg, carragheen 0.25kg, essence and flavoring agent 0.25kg, frozen water 22kg, pickled after mixing 15 hours, add the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can enters the fermentation stove and carried out biofermentation ripe 70 hours, enters the Fumigator boiling again 60 minutes, cooling packing, sterilization is crossed gold and is visited, and gets the about 135kg of finished product.
Certainly; above-mentioned explanation is not to be limitation of the present invention; the present invention also is not limited in above-mentioned giving an example, and the variation that those skilled in the art have done in essential scope of the present invention, remodeling, interpolation or replacement also should belong to protection scope of the present invention.
Claims (7)
1. chinese-style sausage that contains dietary fiber and fish is characterized in that: get the 20kg flesh of fish, oppressing is the chrysanthemum flesh of fish, 60kg pork, show condition 15kg, dietary fiber are wheat-bran dietary fiber, the 5kg wheat-bran dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.5kg, salt 2.5kg in cutting the material filling of mixing, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.3kg, natrium nitrosum 0.01kg, essence and flavoring agent 0.3kg, frozen water 20kg pickled after mixing 16 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get finished product 135.6kg.
2. chinese-style sausage that contains dietary fiber and fish is characterized in that: the 20kg flesh of fish, and oppress and be hairtail meat, 60kg chicken, show condition 10kg, dietary fiber are kelp dietary fiber, the 5kg kelp dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 1.5kg and starch 1kg, salt 2.5kg in cutting the material filling of mixing, white granulated sugar 5kg, monosodium glutamate 0.3kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.15kg and CMC 0.15kg, essence and flavoring agent 0.3kg, frozen water 21kg, pickled after mixing 15 hours, add the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can enters the fermentation stove and carried out biofermentation ripe 72 hours, enters the Fumigator boiling again 60 minutes, cooling packing, sterilization is crossed gold and is visited, and gets finished product 132Kg.
3. chinese-style sausage that contains dietary fiber and fish is characterized in that: get the 20kg flesh of fish, oppress and be Spanish mackerel meat, 60kg beef, show condition 10kg, dietary fiber are the vegetable meal fiber, 10kg vegetable meal fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.0kg and algin 0.5kg, salt 2.4kg in cutting the material filling of mixing, white granulated sugar 4.8kg, monosodium glutamate 0.32kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.2kg, carragheen 0.10kg, CMC 0.10kg and agar-agar 0.1kg, frozen water 23kg pickled after mixing 18 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get finished product 137.5kg.
4. chinese-style sausage that contains dietary fiber and fish is characterized in that: get the 20kg flesh of fish, oppress and be squid meat, 60kg mutton, show condition 10kg, dietary fiber are the beans dietary fiber, 15kg beans dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.0kg and starch 0.5kg, salt 2.55kg in cutting the material filling of mixing, white granulated sugar 5.2kg, monosodium glutamate 0.35kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.25kg, carragheen 0.32kg, frozen water 21kg pickled after mixing 12 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get finished product 139.2kg.
5. chinese-style sausage that contains dietary fiber and fish is characterized in that: get the 20kg flesh of fish, oppress and be sardine meat, 40kg pork and 20kg beef, show condition 10kg, dietary fiber are the fruit dietary fiber, 12kg fruit dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.2kg and starch 0.8kg, salt 2.35kg in cutting the material filling of mixing, white granulated sugar 5.1kg, monosodium glutamate 0.35kg, composite phosphate 1.0kg, fresh monosodium glutamate 0.25kg, carragheen 0.30kg, frozen water 20kg pickled after mixing 14 hours, added the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can, enter the fermentation stove and carried out biofermentation ripe 72 hours, entered the Fumigator boiling again 60 minutes, cooling packing, sterilization, cross gold and visit, get finished product 142.7kg.
6. chinese-style sausage that contains dietary fiber and fish is characterized in that: get the 20kg flesh of fish, oppress and be tuna, 60kg pork, show condition 10kg, dietary fiber are the beans dietary fiber, 8kg beans dietary fiber is put into cutmixer and is cut and mix, and adds soybean protein 2.2kg, salt 2.2kg in cutting the material filling of mixing, white granulated sugar 4.6kg, monosodium glutamate 0.33kg, composite phosphate 1.1kg, fresh monosodium glutamate 0.2kg, carragheen 0.25kg, essence and flavoring agent 0.25kg, frozen water 22kg, pickled after mixing 15 hours, add the biofermentation bacterial classification again, stirred 25 minutes with mixing machine, require the material filling even behind the mix, thickness, can enters the fermentation stove and carried out biofermentation ripe 70 hours, enters the Fumigator boiling again 60 minutes, cooling packing, sterilization is crossed gold and is visited, and gets finished product 135kg.
7. as any described a kind of chinese-style sausage that contains dietary fiber and fish of claim in the claim 1 to 6, it is characterized in that: described dietary fiber expansive force greater than 4mL/g, retention ability greater than 400%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102383949A CN101756283B (en) | 2008-12-12 | 2008-12-12 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008102383949A CN101756283B (en) | 2008-12-12 | 2008-12-12 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101756283A CN101756283A (en) | 2010-06-30 |
| CN101756283B true CN101756283B (en) | 2013-07-17 |
Family
ID=42487788
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008102383949A Active CN101756283B (en) | 2008-12-12 | 2008-12-12 | Chinese sausage containing dietary fibers and fish meat and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101756283B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2769735C1 (en) * | 2021-09-03 | 2022-04-05 | федеральное государственное бюджетное образовательное учреждение высшего образования "Марийский государственный университет" | Method for producing sausage bread |
Families Citing this family (26)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101926467B (en) * | 2010-07-07 | 2013-03-20 | 青岛波尼亚食品有限公司 | Health-care sausages rich in nutritional factors and preparation method |
| CN102078004B (en) * | 2010-12-11 | 2012-10-10 | 江南大学 | Method for processing high calcium fish meat blended sausage |
| CN103070426B (en) * | 2012-08-09 | 2014-01-08 | 浙江省海洋开发研究院 | Seaweed squid sausage and processing method thereof |
| CN102894394A (en) * | 2012-10-25 | 2013-01-30 | 南京大地冷冻食品有限公司 | Processing method of fish and meat composite type gelled food |
| CN102907694A (en) * | 2012-11-03 | 2013-02-06 | 福建圣农食品有限公司 | Preparation method for Taiwan flavor toasted sausage |
| CN103300310B (en) * | 2013-05-24 | 2014-12-24 | 宁波大学 | Processing method of functional poultry tea sausage with orange pumace |
| CN103462083B (en) * | 2013-08-05 | 2015-08-12 | 柳培健 | A kind of seafood health hamandegg and preparation method thereof |
| CN103766975B (en) * | 2014-02-24 | 2016-06-01 | 湘潭大学 | A kind of fermented flavour tea fish sausage and working method thereof |
| CN104026597A (en) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | Cumin-flavored rabbit meat slice and preparation method thereof |
| CN104146281A (en) * | 2014-06-30 | 2014-11-19 | 马鞍山雨润百瑞食品有限公司 | Seafood flavor ass meat balls and preparation method thereof |
| CN104489762A (en) * | 2014-12-09 | 2015-04-08 | 山东新润食品有限公司 | Tuna and fish meat combined raw product and preparation method thereof |
| CN104621624A (en) * | 2015-01-27 | 2015-05-20 | 詹古楼 | Production method of novel ribbonfish sausage |
| CN105767922A (en) * | 2016-03-08 | 2016-07-20 | 天津科技大学 | Emulsion sausage containing nano-cellulose and preparation method thereof |
| CN106036557A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Gulfweed-cuttlefish sausages and making method thereof |
| CN106174160A (en) * | 2016-07-08 | 2016-12-07 | 福建坤兴海洋股份有限公司 | A kind of leisure squid conditioning products and processing method thereof |
| CN106360426A (en) * | 2016-08-26 | 2017-02-01 | 李冬琼 | Preparation method of fish meat sausages |
| CN107897763A (en) * | 2017-11-06 | 2018-04-13 | 明光市永言水产(集团)有限公司 | A kind of preparation process of crayfish gruel |
| CN107897745A (en) * | 2017-11-10 | 2018-04-13 | 天津市天宝楼食品研发有限公司 | Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof |
| CN107997028A (en) * | 2017-12-13 | 2018-05-08 | 宿州市百汇食品有限公司 | A kind of probiotics sausage of health-care effect |
| CN108077788A (en) * | 2017-12-13 | 2018-05-29 | 宿州市百汇食品有限公司 | A kind of Muslim beef sausage |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN107874133A (en) * | 2017-12-13 | 2018-04-06 | 宿州市百汇食品有限公司 | A kind of sea food flavor sausage |
| CN107997022A (en) * | 2017-12-13 | 2018-05-08 | 宿州市百汇食品有限公司 | A kind of delicious goose nutrition sausage |
| CN107788412A (en) * | 2017-12-13 | 2018-03-13 | 宿州市百汇食品有限公司 | A kind of Islamic mutton sausage |
| CN108094928A (en) * | 2017-12-19 | 2018-06-01 | 福建曼玲食品有限公司 | A kind of sardine rolls up production method |
| CN109287972A (en) * | 2018-09-10 | 2019-02-01 | 中国科学院烟台海岸带研究所 | A kind of meat products and preparation method thereof rich in dietary fiber |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN1475155A (en) * | 2002-08-14 | 2004-02-18 | 山 王 | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method |
| CN1596745A (en) * | 2004-09-10 | 2005-03-23 | 欧阳旭 | Flesh of fish sausage |
| CN1633906A (en) * | 2003-12-31 | 2005-07-06 | 梁华秀 | Brain tonic sausage |
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
-
2008
- 2008-12-12 CN CN2008102383949A patent/CN101756283B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN1475155A (en) * | 2002-08-14 | 2004-02-18 | 山 王 | Pure aquatic animal meat ham sausage or western type ham containing shellfish meat and its preparation method |
| CN1633906A (en) * | 2003-12-31 | 2005-07-06 | 梁华秀 | Brain tonic sausage |
| CN1679412A (en) * | 2004-04-07 | 2005-10-12 | 王山 | Massive fish flesh sausage and production thereof |
| CN1596745A (en) * | 2004-09-10 | 2005-03-23 | 欧阳旭 | Flesh of fish sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2769735C1 (en) * | 2021-09-03 | 2022-04-05 | федеральное государственное бюджетное образовательное учреждение высшего образования "Марийский государственный университет" | Method for producing sausage bread |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101756283A (en) | 2010-06-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101756283B (en) | Chinese sausage containing dietary fibers and fish meat and production method thereof | |
| CN101756282B (en) | Dietary fiber and fish sausage and production method thereof | |
| KR100900789B1 (en) | Smoking of duck meat with Rubus coreanus and that of manufacturing method | |
| JP2019502387A (en) | Method for preparing fish bone powder | |
| CN101756285B (en) | Ham-containing minced fillet sausage and preparation method thereof | |
| CN107125709A (en) | A kind of seafood olive paste and preparation method thereof | |
| CN106418448A (en) | Seafood and chicken meat sauce and making method thereof | |
| CN104323303A (en) | Method for making tomato beef stewed product | |
| KR100612817B1 (en) | Sundae Sausage with marine products | |
| KR20130020708A (en) | Seasoning sauce containing acai berry and meat seasoned by this | |
| CN101836748A (en) | Processing method for instant shrimp | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch | |
| CN102551015B (en) | Method for making fresh fish offal sauce | |
| KR20110130761A (en) | Seasoning sauce containing acai berry and meat seasoned by this | |
| KR20080092649A (en) | Famous abalone flavor | |
| KR20220011766A (en) | Method for cooking kimchi sundae soup | |
| KR20130114423A (en) | Catfish manufacturing method | |
| CN102342539A (en) | Method for producing uniform leisure crisp grains by recombining salt resistant vegetable and frozen mixed fish | |
| KR101174567B1 (en) | Method for manufacturing Ogapi seasoning pig's pettitoes and Ogapi seasoning pig's manufactured by the same | |
| KR20110100788A (en) | Maturing method for abalone using the abalone broth and soybean paste composition | |
| KR101736490B1 (en) | Manufacturing method of collagen loach soup and collagen loach soup manufactured thereby | |
| KR101582669B1 (en) | Method for producing Red snow crab broth for Ramen and the Red snow crab broth | |
| KR101716762B1 (en) | Making method of masou salmon kimchi | |
| KR102588538B1 (en) | Sundae containing fish paste and manufacturing method of the same | |
| KR102568463B1 (en) | Jjamppong source and manufacturing method of the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP02 | Change in the address of a patent holder |
Address after: 266000 Shandong city of Qingdao Province East Pingdu City Economic Development Zone No. 168 Ring Road Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266109 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee before: Qingdao Bonia Food Co., Ltd. |
|
| CP02 | Change in the address of a patent holder | ||
| CP02 | Change in the address of a patent holder |
Address after: 266000 Yan Yang Road, Chengyang District, Qingdao, Shandong Province, No. 115 Patentee after: Qingdao Bonia Food Co., Ltd. Address before: 266000 168 East Outer Ring Road, Pingdu City Economic Development Zone, Qingdao, Shandong Patentee before: Qingdao Bonia Food Co., Ltd. |
|
| CP02 | Change in the address of a patent holder | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20211116 Address after: No. 301, Changcheng Road, Chengyang District, Qingdao, Shandong 266109 Patentee after: Qingdao nongbonong Food Technology Co., Ltd Address before: 266000 No. 115, Yanyang Road, Chengyang District, Qingdao, Shandong Patentee before: Qingdao BONIA Food Co., Ltd |
|
| TR01 | Transfer of patent right |