CN101926469B - Nutritional factor -containing sausage and preparation method thereof - Google Patents
Nutritional factor -containing sausage and preparation method thereof Download PDFInfo
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 235000003170 nutritional factors Nutrition 0.000 title abstract 6
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 37
- 239000011575 calcium Substances 0.000 claims abstract description 37
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 36
- 102000008186 Collagen Human genes 0.000 claims abstract description 31
- 108010035532 Collagen Proteins 0.000 claims abstract description 31
- 229920001436 collagen Polymers 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims description 37
- 230000001228 trophic effect Effects 0.000 claims description 27
- 239000000463 material Substances 0.000 claims description 17
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- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 7
- 239000002131 composite material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
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- 239000010452 phosphate Substances 0.000 claims description 7
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 6
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
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- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 2
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- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
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- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
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- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
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- GBCAVSYHPPARHX-UHFFFAOYSA-M n'-cyclohexyl-n-[2-(4-methylmorpholin-4-ium-4-yl)ethyl]methanediimine;4-methylbenzenesulfonate Chemical compound CC1=CC=C(S([O-])(=O)=O)C=C1.C1CCCCC1N=C=NCC[N+]1(C)CCOCC1 GBCAVSYHPPARHX-UHFFFAOYSA-M 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
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- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
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- 230000017423 tissue regeneration Effects 0.000 description 1
- QORWJWZARLRLPR-UHFFFAOYSA-H tricalcium bis(phosphate) Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]P([O-])([O-])=O.[O-]P([O-])([O-])=O QORWJWZARLRLPR-UHFFFAOYSA-H 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention provides a nutritional factor containing sausage and a preparation method thereof, which can make up the defect that no nutritional-factor containing sausage exists in the conventional sausage market. The invention comprises a technical scheme that: the nutritional factor containing sausage comprises the following components in percentage by weight: 0.001 to 80 percent of nutritional factor consisting of one or more of DHA, fish skin collagen and ultra-micro high calcium, 1 to 98 percent of livestock and poultry flesh, 1 to 20 percent of seasoning, and the balance water. By adding the nutrient elements of the DHA, the fish skin collagen and the ultra-micro high calcium, the invention provides the health-care and health-preserving sausage for daily diet of wide consumers, the DHA, the fish skin collagen and the ultra-micro high calcium nutritional factors are combined with the traditional sausage to develop the sausage with functionality to human bodies, and the nutrition value and functionality can be improved when the traditional flavor taste and structure characteristic of the sausage are maintained.
Description
Technical field
The invention belongs to field of food, relate to a kind of sausage and preparation method who contains trophic factors, sausage of the present invention has the function of health care, health.
Background technology
Raising along with the social and economic activities level, sausage, ham have also been gone on our dining table gradually as a kind of popular food, and along with the enhancing of people to health, health care, health-preserving food consciousness, tradition is simple take edible as the sausage of purpose, the demand that ham more and more can not satisfy consumers in general, and people urgently wish to increase some healthy elements in daily edible food.DHA (DHA, be commonly called as docosapentaenoic acid) be a kind of to the very important polyunsaturated fatty acid of human body, being a kind of essential element that nervous system cell is grown and kept, is brain and amphiblestroid important composition composition, is one of people's brain development, important substance of growth; Collagen is the main component of keeping skin and histoorgan form, structure, also is the important source material material of repairing each damaged tissue, has good beautifying skin-protection function.Studies show that, collagen also has reducing weight and blood fat, accelerates hemoglobin and red blood cell generation, improves circulation, powerful to coronary heart disease, ischemic cerebral disease, prevention of arterial sclerosis, hypertension etc.; The ultra micro high calcium has the advantages that calcium content is high, absorption rate is high, bioavailability is high, and growth has important function to skeleton.
DHA, collagen, ultra micro high calcium more and more are subject to consumer's favor as the nutrient that human body is played an important role, in conjunction with the present higher such fact of welcome degree on market of sausage, ham itself, utilize existing production technology, DHA, collagen, these nutrients of ultra micro high calcium are added in sausage, the ham by scientific and rational production technology go, become not only feasible but also very necessary.
Summary of the invention
The invention provides a kind of sausage and preparation method who contains trophic factors, it can remedy the deficiency that does not contain the sausage of trophic factors on the existing sausage market.
For solving the problems of the technologies described above, the present invention adopts following technical proposals,
A kind of sausage that contains trophic factors, comprise by one or more trophic factors that form in DHA, collagen, the ultra micro high calcium, livestock and poultry meat, auxiliary and condiment and water, the percetage by weight of described trophic factors is 0.001-80%, the percetage by weight of livestock and poultry meat is 1-98%, the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Described DHA, collagen, ultra micro high calcium all are edibilities.The object of the invention is to provides the sausage of a kind of health care, health by adding DHA, collagen, these nutrients of ultra micro high calcium to consumers in general's diet.
Described collagen is that molecular weight is 1000-5000 dalton; Described trophic factors is equal to nutrient, refers to can provide to human body in the food composition of energy, body constituent and tissue repair and physiological regulation function.Everyly can keep health and the needed various material that growth is provided, grows and works all is called the factor.
Preferred prescription, the percetage by weight of described trophic factors is 0.1-70%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
Preferred prescription, the percetage by weight of described trophic factors are 2-62%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Wherein, described ultra micro high calcium refers to powder size at organic calcium and the inorganic calcium of 10-40 μ m, and described organic calcium comprises one or more in calcium citrate, calcium lactate, the calcium gluconae; Described inorganic calcium comprises one or more in calcium carbonate, calcium chloride, the calcium phosphate.The ultra micro high calcium, calcium content in per 100 grams food (solid) 〉=240 milligrams or 100 milliliters of food (liquid) 〉=120 milligram easily are absorbed by the body, and absorptivity is greater than 70%.
Further, described livestock and poultry meat is one or more in pork, beef, mutton, chicken, duck, donkey meat, horseflesh, the rabbit meat.
Further, described auxiliary and condiment comprises conventional edible flavouring and edible adjuvant, and described conventional edible flavouring is one or more in salt, sugar, monosodium glutamate, monosodium glutamate, cooking wine, soy sauce, ginger, green onion, garlic, the spice; Described edible adjuvant is one or more in starch, soybean protein, marine alga, vegetables, fruit, composite phosphate, carragheen, algin, agar-agar, konjac glucomannan, CMC, calcium gluconae, calcium citrate, natrium nitrosum, the pigment.
A kind of preparation method who contains the sausage of trophic factors extracts raw material according to above-mentioned prescription, and during preparation; get freezing livestock and poultry meat; naturally thaw, thawing is twisted into the 6-10mm fritter afterwards with meat grinder, will twist better meat and put into mixer; add DHA, collagen, these trophic factors of ultra micro high calcium and auxiliary and condiment; frozen water, stirs with mixer, requires the material filling even after stirring; thickness; color is normal, and material temperature-2-10 ℃, the quiet 4-24h that salts down after stirring; can; hot-working, cooling packing, two-stage sterilization; cross golden spy, get finished product.
The interpolation of natrium nitrosum and pigment is carried out according to national standard.
Described mixer mixing time is 20-40min.
Advantage of the present invention and characteristic part:
Health care, the health sausage that contains trophic factors provided by the invention, DHA, collagen, the ultra micro high-calcium nutrient factor to be combined to develop with traditional sausage human body is had functional sausage, when keeping its traditional properties mouthfeel, matter structure feature, improved nutritive value and functional, meet the requirement of the health-nutrition diet that the modern pursues, this innovation to the food function crossing domain meets the developing direction of following food.
The specific embodiment
Below in conjunction with example the present invention is done more detailed description.
A kind of sausage that contains trophic factors, comprise by one or more trophic factors that form in DHA, collagen, the ultra micro high calcium, livestock and poultry meat, auxiliary and condiment and water, the percetage by weight of trophic factors is 0.001-80%, DHA wherein, collagen, ultra micro high calcium are any proportioning, the percetage by weight of livestock and poultry meat is 1-98%, the percetage by weight of auxiliary and condiment is 1-20%, and all the other are water.
Embodiment 1
During preparation, get freezing pork 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15-20 ℃, humidity 70-80%, the meat temperature on the rear top layer that thaws requires less than 10 ℃, central temperature-2-2 ℃, should prevent from thawing excessive or not enough, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg, trophic factors (DHA again, collagen, the ultra micro high calcium) 0.9kg (DHA 0.2kg wherein, collagen 0.3kg, ultra micro high calcium 0.4kg), vegetable protein 2.4kg, salt 2.5kg, white granulated sugar 1.2kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.011kg, hydrolyzed vegetable protein 0.7kg, composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 55kg, stir 30min, require the material filling even after stirring, thickness, color is normal, material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and gets finished product 148.2kg.
Wherein, the interpolation of natrium nitrosum and pigment is carried out according to national standard.
In this example, the pork percetage by weight is 67.5%, and trophic factors (DHA, collagen, ultra micro high calcium) percetage by weight is 0.61%, and the percetage by weight of auxiliary and condiment is 11.4%, and all the other are water.
Above-mentioned sausage is preferably filled a prescription and is: the percetage by weight of described DHA, collagen, the ultra micro high-calcium nutrient factor is 0.1-70%, and the percetage by weight of livestock and poultry meat is 10-90%, and the percetage by weight of auxiliary and condiment is 5-18%, and all the other are water.
Embodiment 2
During preparation, get freezing chicken 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15-20 ℃, humidity 70-80%, the meat temperature on the rear top layer that thaws requires less than 10 ℃, central temperature-2-2 ℃, should prevent from thawing excessive or not enough, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg, trophic factors (collagen again, the ultra micro high calcium) 5.6kg (collagen 2.5kg wherein, ultra micro high calcium 3.1kg), vegetable protein 2.2kg, salt 2.4kg, white granulated sugar 1.1kg, monosodium glutamate 0.25kg, hydrolyzed vegetable protein 0.6kg, composite phosphate 1.4kg, essence and flavoring agent 0.25kg, frozen water 54kg stirs 30min, require the material filling even after stirring, thickness, color is normal, and material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization, cross gold and visit, make finished product.
The preferred prescription of above-mentioned sausage is: the percetage by weight of described DHA, collagen, the ultra micro high-calcium nutrient factor is 2-62%, and the percetage by weight of livestock and poultry meat is 30-80%, and the percetage by weight of auxiliary and condiment is 5-15%, and all the other are water.
Embodiment 3
During preparation, get beef 100kg, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃.The meat that strand is good is put into mixer, adds starch 8kg, trophic factors (DHA again, collagen, the ultra micro high calcium) 9.3kg (DHA2kg wherein, collagen 3kg, ultra micro high calcium 4.3kg), garlic 1.1kg, vegetable protein 2.5kg, salt 2.6kg, white granulated sugar 1.3kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.5kg, agar-agar 0.5kg, composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 62kg, stir 30min, require the material filling even after stirring, thickness, color is normal, material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
Certainly, the DHA in the trophic factors, collagen, ultra micro high calcium also can be selected wherein a kind of or any two kinds.
The above only is preferred embodiment of the present invention, is not to be the restriction of the present invention being made other form, and any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solution of the present invention content that do not break away to any simple modification, equivalent variations and remodeling that above embodiment does, still belongs to the protection domain of technical solution of the present invention according to technical spirit of the present invention.
Claims (3)
1. sausage that contains trophic factors, it is characterized in that being made according to the method for being prepared as follows by the component of following weight content: freezing pork 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15-20 ℃, humidity 70-80%, the meat temperature on rear top layer of thawing requires less than 10 ℃, central temperature-2-2 ℃, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃, and the meat that strand is good is put into mixer, add again starch 8kg, by DHA, the trophic factors 0.9kg that collagen and ultra micro high calcium form, DHA 0.2kg wherein, collagen 0.3kg, ultra micro high calcium 0.4kg, vegetable protein 2.4kg, salt 2.5kg, white granulated sugar 1.2kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.011kg, hydrolyzed vegetable protein 0.7kg, composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 55kg stirs 30min, require the material filling even after stirring, thickness, color is normal, and material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization, cross gold and visit, get finished product 148.2kg.
2. sausage that contains trophic factors, it is characterized in that being made according to the method for being prepared as follows by the component of following weight content: get freezing chicken 100kg, adopt the nature freezing process, the thawing room temperature is controlled at 15-20 ℃, humidity 70-80%, the meat temperature on rear top layer of thawing requires central temperature-2-2 ℃, raw meat to be put into meat grinder less than 10 ℃, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃, the meat that strand is good is put into mixer, add again starch 8kg, the trophic factors 5.6kg that is formed by collagen and ultra micro high calcium, wherein collagen 2.5kg, ultra micro high calcium 3.1kg, vegetable protein 2.2kg, salt 2.4kg, white granulated sugar 1.1kg, monosodium glutamate 0.25kg, hydrolyzed vegetable protein 0.6kg, composite phosphate 1.4kg, essence and flavoring agent 0.25kg, frozen water 54kg, stir 30min, require the material filling even after stirring, thickness, color is normal, material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
3. a sausage that contains trophic factors is characterized in that being made according to the method for being prepared as follows by the component of following weight content: get beef 100kg, raw meat is put into meat grinder, finally cut into the particle of 8mm size, require uniform particles, be connected between meat and the meat, the meat temperature is less than 8 ℃, and the meat that strand is good is put into mixer, adds starch 8kg again, by DHA, collagen, the trophic factors 9.3kg that the ultra micro high calcium forms, DHA 2kg wherein, collagen 3kg, ultra micro high calcium 4.3kg, garlic 1.1kg, vegetable protein 2.5kg, salt 2.6kg, white granulated sugar 1.3kg, monosodium glutamate 0.3kg, natrium nitrosum 0.003kg, monascorubin 0.012kg, hydrolyzed vegetable protein 0.5kg, agar-agar 0.5kg, composite phosphate 1.5kg, essence and flavoring agent 0.3kg, frozen water 62kg, stir 30min, require the material filling even after stirring, thickness, color is normal, material temperature is less than 10 ℃, can behind the quiet 24h that salts down, hot-working, cooling packing, two-stage sterilization is crossed gold and is visited, and makes finished product.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102258895A CN101926469B (en) | 2010-07-07 | 2010-07-07 | Nutritional factor -containing sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102258895A CN101926469B (en) | 2010-07-07 | 2010-07-07 | Nutritional factor -containing sausage and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101926469A CN101926469A (en) | 2010-12-29 |
| CN101926469B true CN101926469B (en) | 2013-01-23 |
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| CN103535753A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Trophic factor contained sausage and preparation method thereof |
| CN103652960A (en) * | 2013-11-20 | 2014-03-26 | 怀远县大禹食品科技发展有限公司 | High-calcium mutton shashlik and preparation method thereof |
| CN104041837A (en) * | 2014-06-20 | 2014-09-17 | 南京海鲸食品厂 | Duck sausage and preparation method thereof |
| CN104323316A (en) * | 2014-11-14 | 2015-02-04 | 安阳市诺金食品有限责任公司 | Multi-element nutrient sausage and preparation method thereof |
| CN105310015A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method of rabbit meat sausage |
| CN105360987A (en) * | 2015-11-16 | 2016-03-02 | 重庆市盛沿食品有限责任公司 | Preparation method of mutton sausage |
| CN105310013A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Preparation method for donkey meat sausage |
| CN105310014A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Donkey meat sausage |
| CN105310009A (en) * | 2015-11-16 | 2016-02-10 | 重庆市盛沿食品有限责任公司 | Rabbit meat sausage |
| CN105341751A (en) * | 2015-11-16 | 2016-02-24 | 重庆市盛沿食品有限责任公司 | Preparation method of pork sausage |
| CN106923229B (en) * | 2017-03-16 | 2020-03-31 | 山东如康清真食品有限公司 | Beef granules and preparation method thereof |
| CN107041515A (en) * | 2017-04-25 | 2017-08-15 | 山东如康清真食品有限公司 | A kind of beef method for salting |
| CN106923316A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Agrocybe sausage and preparation method thereof |
| 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 |
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1401266A (en) * | 2002-09-23 | 2003-03-12 | 俞福禄 | Fortified nutrient sausage and producing process thereof |
| CN101589821A (en) * | 2009-06-08 | 2009-12-02 | 四川省食品发酵工业研究设计院 | Technique for preparing molecular collagen ham sausage |
| CN101744291A (en) * | 2008-12-03 | 2010-06-23 | 青岛波尼亚食品有限公司 | Spirulina-containing western ham and preparation method thereof |
| CN101756282A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Dietary fiber and fish sausage and production method thereof |
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| CN1234990A (en) * | 1998-01-20 | 1999-11-17 | 郑州郑荣集团有限责任公司 | Ham sausage and production thereof |
| CN1401266A (en) * | 2002-09-23 | 2003-03-12 | 俞福禄 | Fortified nutrient sausage and producing process thereof |
| CN101744291A (en) * | 2008-12-03 | 2010-06-23 | 青岛波尼亚食品有限公司 | Spirulina-containing western ham and preparation method thereof |
| CN101756282A (en) * | 2008-12-12 | 2010-06-30 | 青岛波尼亚食品有限公司 | Dietary fiber and fish sausage and production method thereof |
| CN101589821A (en) * | 2009-06-08 | 2009-12-02 | 四川省食品发酵工业研究设计院 | Technique for preparing molecular collagen ham sausage |
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