CN101933633A - Making technology of baking free sausage - Google Patents
Making technology of baking free sausage Download PDFInfo
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- CN101933633A CN101933633A CN2010102325230A CN201010232523A CN101933633A CN 101933633 A CN101933633 A CN 101933633A CN 2010102325230 A CN2010102325230 A CN 2010102325230A CN 201010232523 A CN201010232523 A CN 201010232523A CN 101933633 A CN101933633 A CN 101933633A
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Abstract
The invention discloses a making technology of a baking free sausage, comprising the following steps of cleaning meats, crushing, mixing the meats with spice, filling, hanging and mechanical wind dehydration. The sausage prepared by the technology can be in rapid dehydration without heating and baking, thereby efficiently shortening the dehydration time, enhancing the production efficiency, also solving the problems of product oil production, chemical reaction on the spice, acid value over national standard, darkness and the like because a product has the cooking degree by heating and baking. The product has the advantages of long shelf life, stable quality and higher edible safety. The invention ensures that the product has the advantages of delicate flavor, lots of nutrients, good elasticity, moderate hardness to eat and mildness and is easy to stimulate the appetite.
Description
Technical field
The present invention relates to field of meat product processing, be specifically related to a kind of manufacture craft of exempting to toast sausage.
Background technology
Sausage is after minced steak, animal tallow, salt, sugar and spice etc. are mixed, irritate casing, meat products through making through microbial fermentation mainly is divided into chinese-style sausage and Western Sausage two big classes, is one of the world's three big meat products (sausage, ham, Baconic).Chinese-style sausage is according to main river flavor and the Guangdong flavor two big local flavors of being divided into of southern and northern habits and customs, and its Recipe is had nothing in common with each other, this product with need not culinary art, instant, easily characteristics such as preservation are well received and follow oneself the present.
Ferment sausage is meant under nature or manual control condition, the product with special color, quality and longer shelf-life that utilizes the fermentation of microorganism, enzyme to be processed into can be divided into traditional spontaneous fermentation sausage and modern Artificial Control ferment sausage two big classes.Tradition spontaneous fermentation sausage has a long history, according to textual criticism before 2500 Chinese ancestors just understand by air-dry, fermentation storage meat.And the European ferment sausage that is similar to dried (or half-dried) sausage processing method of Chinese style was born in Italy about 1720.
At present, the research report of dried (or half-dried) sausage of traditional Chinese is more in the relevant spontaneous fermentation sausage, dewatering type in its production process is generally that nature dries or heating, drying, naturally dry and be more common in that folk tradition handicraft workshop formula is produced or the consumer makes by oneself in the sausage process, the time length difference that the cycle of drying is long and every batch products is dried, during the physio-biochemical characteristics of sausage and microorganism to change process inconsistent, the product edible safety is low, the quality instability, mouthfeel is unbalanced.
Therefore no longer adapt to the aggravation that requires situation of social development along with the folk tradition production method, batch production, standardized production model become the trend that satisfies the sausage consumption demand gradually.In the sausage scale production process as one of downstream industry of meat products deep processing, dewatering type is generally mechanical heating, drying, and one can shorten the production cycle, and two can reduce the place takies.Though heating, drying can shorten dewatering time and ensure dehydration rate and the unanimity of spin cycle, but because of sausage is in the higher temperature environment during dewatering always, it is soft and have certain ripe degree in the sausage of oven dry is done outward, and phenomenons such as product is fuel-displaced, condiment generation chemical reaction, acid value exceed standard, color and luster dimness, shelf life shortening are serious, and same product quality instability, mouthfeel are unbalanced.
Be necessary to overcome above-mentioned defective, a kind of manufacture craft of exempting to toast sausage is provided, can makes sausage fast dewatering in low temperature environment, shorten the unanimity of production cycle and the production cycle of guarantee and production environment, solve meat Yin Gaowen simultaneously and produced the problem of slaking, the sausage stay in grade that makes, edible safety, local flavor exquisiteness, nutritious, meat good springiness and about neither too hard, nor too soft, it is soft to enter the mouth, and easily causes appetite.
Summary of the invention
In view of this, the purpose of this invention is to provide a kind of manufacture craft of exempting to toast sausage, can make sausage fast dewatering in low temperature environment, shorten the unanimity of production cycle and the production cycle of guarantee and production environment, solve meat Yin Gaowen simultaneously and produced the problem of slaking, the sausage stay in grade that makes, edible safety, local flavor exquisiteness, nutritious, meat good springiness and about neither too hard, nor too soft, it is soft to enter the mouth, and easily causes appetite.
Manufacture craft of exempting to toast sausage provided by the invention comprises the steps:
A. the meat material is cleaned also broken back and mixed, be filled into beaters' skin then with condiment;
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water is in 15-20 ℃ of temperature, 50-70% humidity environment hanging 3-4 hour;
D. the wind with the 0.6-2.0m/s wind speed in 10-15 ℃ of temperature environment of the sausage after the hanging is dewatered, treat that sausage weightlessness was not less than at 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
Further, among the step c, the humidity of described environment is 60-70%;
Further, wind speed described in the steps d is 1.0-1.5m/s.
The invention has the beneficial effects as follows: the major advantage of exempting to toast the manufacture craft of sausage of the present invention is to need not heated baking and can makes the good sausage fast dewatering of can, effectively shorten dewatering time, accelerate life cycle of the product, solved simultaneously that to make product have a product that ripe degree causes fuel-displaced because of heated baking, condiment generation chemical reaction, acid value exceeds standard and phenomenon such as color and luster dimness, the product shelf life is longer, quality is more stable, edible safety is higher, double and guarantee product has fine and smooth local flavor, abundant nutrition and favorable elasticity, that eats is neither too hard, nor too soft, it is soft to enter the mouth, and easily causes appetite.
Other advantages of the present invention, target and feature will be set forth to a certain extent in the following description, and to a certain extent, based on being conspicuous to those skilled in the art, perhaps can obtain instruction from the practice of the present invention to investigating hereinafter.Target of the present invention and other advantages can realize and obtain by following specification and claims.
The specific embodiment
The present invention will be further described below with reference to embodiment.
Embodiment one:
In the present embodiment, the manufacture craft of exempting to toast sausage comprises the steps:
A. get the cubic granules that is broken into the 0.4-0.5cm granule size after 5000g pork is cleaned, mix with 410kg condiment then, each composition and content thereof are as follows in the described condiment: the white cool mixing fragmentation of cooking wine, 45g white sugar, 30g glucose, 2.5g Chinese cassia tree, 2g cloves, 3.5g anise, 2g fennel seeds, 1g spiceleaf, 1g tsaoko, 1g murraya paniculataJack and 1g of 180g salt, 11g Chinese prickly ash end, 180g10 ° forms;
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water hanging 3 hours in 15-20 ℃ of temperature, 50-55% humidity environment;
D. the wind with the 0.6-1.0m/s wind speed in 10-12 ℃ of temperature environment of the sausage after the hanging is dewatered, treated sausage at weightless 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
In the present embodiment, the meat material is carried out also can adding chilli powder in right amount according to individual taste when pickled.
Need to prove, in the present embodiment, used flavouring material formula uniqueness among the step a, the materials science, after the meat material mixes, condiment fragrance can with meat material fragrance one integrated mass, make bright, pure strongly fragrant, the special taste of taste of the salty middle band of the sausage that makes, the ripe raciness of sausage, mouthfeel is good.Certainly, the producer also can be according to actual needs, the condiment of autogamy different taste.
Embodiment two:
In the present embodiment, the manufacture craft of exempting to toast sausage comprises the steps:
A. get the cubic granules that is broken into the 0.4-0.5cm granule size after 5000g pork is cleaned, mix with 410kg condiment then, each composition and content thereof are as follows in the described condiment: the white cool mixing fragmentation of cooking wine, 45g white sugar, 30g glucose, 2.5g Chinese cassia tree, 2g cloves, 3.5g anise, 2g fennel seeds, 1g spiceleaf, 1g tsaoko, 1g murraya paniculataJack and 1g of 180g salt, 11g Chinese prickly ash end, 180g10 ° forms.
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water hanging 4 hours in 15-20 ℃ of temperature, 60-65% humidity environment;
D. the wind with the 1.0-1.5m/s wind speed in 13-15 ℃ of temperature environment of the sausage after the hanging is dewatered, treated sausage at weightless 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
Embodiment three
In the present embodiment, the manufacture craft of exempting to toast sausage comprises the steps:
A. get the cubic granules that is broken into the 0.4-0.5cm granule size after 5000g pork is cleaned, mix with 410kg condiment then, each composition and content thereof are as follows in the described condiment: the white cool mixing fragmentation of cooking wine, 45g white sugar, 30g glucose, 2.5g Chinese cassia tree, 2g cloves, 3.5g anise, 2g fennel seeds, 1g spiceleaf, 1g tsaoko, 1g murraya paniculataJack and 1g of 180g salt, 11g Chinese prickly ash end, 180g10 ° forms.
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water hanging 4 hours in 15-20 ℃ of temperature, 65-70% humidity environment;
D. the wind with the 1.0-1.5m/s wind speed in 10-13 ℃ of temperature environment of the sausage after the hanging is dewatered, treated sausage at weightless 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
Embodiment four
In the present embodiment, the manufacture craft of exempting to toast sausage comprises the steps:
A. get the cubic granules that is broken into the 0.4-0.5cm granule size after 5000g pork is cleaned, mix with 410kg condiment then, each composition and content thereof are as follows in the described condiment: the white cool mixing fragmentation of cooking wine, 45g white sugar, 30g glucose, 2.5g Chinese cassia tree, 2g cloves, 3.5g anise, 2g fennel seeds, 1g spiceleaf, 1g tsaoko, 1g murraya paniculataJack and 1g of 180g salt, 11g Chinese prickly ash end, 180g10 ° forms.
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water hanging 3 hours in 15-20 ℃ of temperature, 60-65% humidity environment;
D. the wind with the 1.6-2.0m/s wind speed in 13-15 ℃ of temperature environment of the sausage after the hanging is dewatered, treated sausage at weightless 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
Embodiment five
In the present embodiment, the manufacture craft of exempting to toast sausage comprises the steps:
A. get the cubic granules that is broken into the 0.4-0.5cm granule size after 5000g pork is cleaned, mix with 410kg condiment then, each composition and content thereof are as follows in the described condiment: the white cool mixing fragmentation of cooking wine, 45g white sugar, 30g glucose, 2.5g Chinese cassia tree, 2g cloves, 3.5g anise, 2g fennel seeds, 1g spiceleaf, 1g tsaoko, 1g murraya paniculataJack and 1g of 180g salt, 11g Chinese prickly ash end, 180g10 ° forms.
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water hanging 4 hours in 15-20 ℃ of temperature, 65-70% humidity environment;
D. the wind with the 1.0-1.5m/s wind speed in 10-13 ℃ of temperature environment of the sausage after the hanging is dewatered, treated sausage at weightless 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
Need to prove that among the above embodiment, used meat material is lean meat and fat meat and mixes in 8: 2 ratio.
Measure physical and chemical index, biochemical indicator and the microbiological indicator etc. of each embodiment product, and compare with the control group product, the quality of the sausage of manufacture craft preparation of the present invention is adopted in checking, and concrete operations are as follows:
One, preparation control group product:
Prepare the control group sausage product according to the various embodiments described above method respectively, difference is when preparation control group product, substitute the mode that the wind that adopts certain wind speed in the former embodiment steps d dewaters with the mode of drying naturally, by the reference substance called after reference substance 1 that embodiment 1 method obtains, the rest may be inferred obtains reference substance 2, reference substance 3, reference substance 4 and reference substance 5.
Capital equipment:
Portable pressuresteam sterilization pot (Medical Equipment Plant of Shanghai Boxun Industrial Co., Ltd.), the accurate pH meter (Shanghai Precision Scientific Apparatus Co., Ltd) of PHS one 3C type, wFJ one 21CU one 600 type ultraviolet-uisible spectrophotometers (You Nike Shanghai Instr Ltd.), LXJ-II type centrifugal precipitation mechanism (Shanghai medical analytical instrument factory), full-automatic Kjeldahl determination device (Shanghai bright sound automated analysis Instr Ltd. product), the biochemical incubator of intelligence, the water isolation type constant incubator, superclean bench and electric-heated thermostatic water bath etc.
Main agents:
2-thiobarbituricacid, trichloroacetic acid, chloramphenicol etc. are all available from the sharp clever development in science and technology in Shanghai Co., Ltd, and are pure for analyzing; Culture medium nutrient agar, MRS culture medium, rose-bengal agar medium, preparation when being experiment.
Detect step:
1, embodiment product and control group product are got in sampling respectively, measure every index.
1.2 fat test is with reference to the GB9695.7-88 method, water activity detecting is with reference to the GB9695.12-88 method; Protein adopts full-automatic Kjeldahl determination device to measure; Total sugar determination is with reference to GB9695.31～91 methods, NaCl measures with reference to the GB5009.44-1996 method, pH measure to adopt " Xu Baocai; Ren Fazheng; Wang Qianwu; etc. the putrefactive microorganisms of sliced beef ham identify and storage in quality change [J]. food and fermentation industries, 2004,30 (5): 124-128 " in disclosed method measure
1.3 acid value is measured reference with reference to the GB5009.37-1996 method, peroxide value is measured reference.The GB5009.37-1996 method; Thiobarbituricacid value spectrophotometry.
1.4 the mensuration of microbiological indicator
A. get embodiment and control group product and rub with tissue mashing machine respectively then in right amount, take by weighing each 25g that organizes that blends again and join respectively in the aseptic peptone liquid of 225ml, concussion evenly obtains the sample of each embodiment and reference product respectively, and is standby.
B. each 1ml of sample that gets each embodiment of gained and reference product joins respectively in the 9ml 0.1% aseptic peptone liquid, and is standby;
C. total aerobic bacteria (APC) is used nutrient agar, cultivate 2d down at 37 ℃, adopt " Jo C.Lee J w; Lee K H; et a1.Quality properties of pork sausage prepared with water-soluble chitosan oligomer[J] .Meat Science; 2001,59:369-375. " in open method measure; Anaerobic bacteria sum (APP) is used nutrient agar, after 37 ℃ of following anaerobism are cultivated 1d, open method is measured in the employing " 20 ℃ of [J] .Meat of Wang Feng-sheng.Effects of three preservative agents on the shelf life of vacuum packaged Chinese-style sausage stored at Science; 2000,56:67-71. "; Lactic acid bacteria sum (LAB) is used the MRS culture medium, after 37 ℃ of following anaerobism are cultivated 2d, adopt " Hughes M C; Kerry J P; Arendt E K; et al.Characterization of proteolysis during the ripening of semidry fermented sausages[J] .MeatScience.2002; 62:205-216. and Papadima S N; Bloukas J G.Effect of fat level and storage conditions on quality characteristics of traditional Greek sausages[J] .Meat Science, 1999,51:103-113. " in disclosed method measure; Psychrophile sum (PTC) is used nutrient agar, adopt after down cultivating 7d at 7 ℃ " Lin Kuo-wei.Lin Shu-ni.Effects of sodium lactate and trisodium phosphate on the physicochemical properties and shelf life of low-fat Chinese-style sausage[J] .Meat Science; 2002,6O:147-154 " in open method measure; Yeast and total number of molds (YM) are used the rose-bengal agar medium, cultivate 5d down at 25 ℃, measure with reference to the GB4789.15-1994 method.
(1) fat, water activity, total reducing sugar and the NaCl data of every kilogram of sausage of investigation gained the results are shown in Table 1:
Table 1
Can be seen by table 1 data: adopt the inventive method to prepare sausage, during weightless equating, the dewatering time of embodiment set product is significantly shorter than control group, illustrates that the inventive method production cycle is shorter; On the physical and chemical index, all corresponding with the reference substance component content of content of fat, protein and NaCl in every kilogram of embodiment product is close, explanation adopts dewatering type of the present invention less to the content influence of fat, protein and the NaCl of product for drying mode naturally; Total sugar content is lower than the control group product in the embodiment set product, infer that reason may be to adopt mechanical wind dehydration in the manufacture craft, can promote the ferment effect of microorganism in the sausage, and then a part of carbohydrate is consumed, total sugar content reduces, simultaneously, the water activity of embodiment set product all is lower than the numerical value of control group, as seen adopts the inventive method can prolong the storage life of product.
(2) the pH value of investigation embodiment group and control group product, acid value, peroxide value and thiobarbituricacid value the results are shown in Table 2:
Table 2
| pH | Acid value (mgKOH/g) | Peroxide value (meq/kg) | Thiobarbituricacid value (mg/kg) | |
| Embodiment 1 | 5.4 | 3.13 | 19.83 | 1.21 |
| Reference substance 1 | 5.6 | 5.31 | 23.90 | 1.53 |
| Embodiment 2 | 5.5 | 3.12 | 20.12 | 1.19 |
| Reference substance 2 | 5.7 | 5.37 | 24.01 | 1.55 |
| Embodiment 3 | 5.5 | 3.27 | 19.89 | 1.22 |
| Reference substance 3 | 5.6 | 5.28 | 23.87 | 1.54 |
| Embodiment 4 | 5.4 | 3.22 | 20.12 | 1.18 |
| Reference substance 4 | 5.7 | 5.41 | 24.14 | 1.49 |
| Embodiment 5 | 5.3 | 3.20 | 20.15 | 1.19 |
| Reference substance 5 | 5.5 | 5.29 | 23.97 | 1.50 |
PH data from table 2, the pH value of embodiment set product all be lower than corresponding control group product and pH numerical value comparatively suitable, embodiment group sausage acidity comparison is more appropriate according to set product; From the acid value data, embodiment set product acid value all is lower than the control group product, illustrates that the lipidolysis degree in the meat is higher in the natural air drying process, and free amino acid accumulative total is bigger, and the taste that the control group product is described is not as the embodiment set product; Say from peroxide value, the peroxide value of appropriateness helps sausage to pickle the formation of local flavor, but peroxide value is too high, lipid oxidation degree height is described, product is produced breathe out and lose flavor, find out that from table 2 data the peroxide value of embodiment set product all is lower than the control group product and the peroxide value size is comparatively suitable, embodiment set product local flavor is better; The TBA data also can be found out from table 2 equally, and control group product lipid oxidation degree is higher than the embodiment set product, and the local flavor of embodiment set product is better.
(3) total aerobic bacteria (APC), the anaerobic bacteria sum (APP) of investigation embodiment group and control group product, lactic acid bacteria sum (LAB), psychrophile sum (PTC) and yeast and total number of molds (YM) the results are shown in Table that data unit is logcfu/g in the 3:(table 3).
| APC | APP | LAB | PTC | YM | |
| Embodiment 1 | 3.89 | 3.85 | 3.22 | 3.75 | 4.31 |
| Reference substance 1 | 3.75 | 4.62 | 2.63 | 4.43 | 6.31 |
| Embodiment 2 | 3.91 | 3.88 | 3.31 | 3.79 | 4.33 |
| Reference substance 2 | 3.77 | 4.61 | 2.61 | 4.45 | 6.28 |
| Embodiment 3 | 3.90 | 3.97 | 3.31 | 3.81 | 4.29 |
| Reference substance 3 | 3.69 | 4.59 | 2.59 | 4.39 | 6.35 |
| Embodiment 4 | 3.89 | 4.01 | 3.33 | 3.82 | 4.27 |
| Reference substance 4 | 3.73 | 4.63 | 2.64 | 4.48 | 6.29 |
| Embodiment 5 | 3.88 | 3.83 | 3.35 | 3.78 | 4.35 |
| Reference substance 5 | 3.76 | 4.60 | 2.60 | 4.51 | 6.33 |
Analytical table 3 data can get, the total number average of total aerobic bacteria, lactic acid bacteria that can promote the sausage excellent flavor to form in the embodiment set product is higher than the control group product, and can cause the putrid and deteriorated anaerobic bacteria sum of product, psychrophile sum and yeast and total number of molds all to be lower than the control group product, illustrate that embodiment set product edible safety and local flavor all are better than the control group product that nature dries.
Comprehensive above index can be confirmed, when adopting the inventive method to make sausage, dewatering time is short, the production efficiency height, the product with stable quality that makes, excellent flavor, edible safety height, product long shelf-life, simultaneously nutritious, delicate mouthfeel, meat good springiness and neither too hard, nor too soft easily causes appetite.
Explanation is at last, above embodiment is only unrestricted in order to technical scheme of the present invention to be described, although the present invention is had been described in detail with reference to preferred embodiment, those of ordinary skill in the art is to be understood that, can make amendment or be equal to replacement technical scheme of the present invention, and not breaking away from the aim and the scope of the technical program, it all should be encompassed in the middle of the claim scope of the present invention.
Claims (3)
1. a manufacture craft of exempting to toast sausage is characterized in that: comprise the steps:
A. the meat material is cleaned also broken back and mixed, be filled into beaters' skin then with condiment;
B. use the grease of 15-20 ℃ of warm water flush away gained sausage casing foil outer surface;
C. the sausage that step b gained is cleaned through warm water is in 15-20 ℃ of temperature, 50-70% humidity environment hanging 3-4 hour;
D. the wind with the 0.6-2.0m/s wind speed in 10-15 ℃ of temperature environment of the sausage after the hanging is dewatered, treat that sausage weightlessness was not less than at 30% o'clock, stop dehydration, obtain exempting to toast sausage goods.
2. manufacture craft of exempting to toast sausage according to claim 1 is characterized in that: among the step c, the humidity of described environment is 60-70%.
3. manufacture craft of exempting to toast sausage according to claim 1 is characterized in that: wind speed described in the steps d is 1.0-1.5m/s.
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| CN2010102325230A CN101933633A (en) | 2010-07-21 | 2010-07-21 | Making technology of baking free sausage |
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| CN2010102325230A CN101933633A (en) | 2010-07-21 | 2010-07-21 | Making technology of baking free sausage |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1475150A (en) * | 2002-08-14 | 2004-02-18 | ɽ | Pure aquatic animal meat sausage containing fish meat and its making method |
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2010
- 2010-07-21 CN CN2010102325230A patent/CN101933633A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1475150A (en) * | 2002-08-14 | 2004-02-18 | ɽ | Pure aquatic animal meat sausage containing fish meat and its making method |
Non-Patent Citations (2)
| Title |
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| 《中国优秀博硕士学位论文全文数据库（硕士），工程科技Ⅰ辑》 20020615 韩建春 微生物在风干肠中作用机理的研究及应用 , 第1期 * |
| 《中国博士学位论文全文数据库，工程技术Ⅰ辑》 20090915 赵丽华 羊肉发酵干香肠品质特性及挥发性风味变化及其形成机理研究 , 第9期 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN106174114A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of sauced meat type roasted sausage |
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Application publication date: 20110105 |