CN103054051A - Low-fat emulsion sausage and production method thereof - Google Patents

Low-fat emulsion sausage and production method thereof Download PDF

Info

Publication number
CN103054051A
CN103054051A CN201210582078XA CN201210582078A CN103054051A CN 103054051 A CN103054051 A CN 103054051A CN 201210582078X A CN201210582078X A CN 201210582078XA CN 201210582078 A CN201210582078 A CN 201210582078A CN 103054051 A CN103054051 A CN 103054051A
Authority
CN
China
Prior art keywords
parts
weight
cut
animal
fat emulsion
Prior art date
Application number
CN201210582078XA
Other languages
Chinese (zh)
Inventor
徐幸莲
王鹏
李伟锋
周光宏
Original Assignee
南京农业大学
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 南京农业大学 filed Critical 南京农业大学
Priority to CN201210582078XA priority Critical patent/CN103054051A/en
Publication of CN103054051A publication Critical patent/CN103054051A/en

Links

Abstract

The present invention discloses a low-fat emulsion sausage which is characterized by comprising the follow components, by weight, 54.9 parts of pork, 4.7 to 9.4 parts of pork back fat, 19.5 parts of ice water, 14.1 to 18.7 parts of an animal fat substitute, 1.41 to 1.61 parts of salt, 0.1 to 0.5 parts of compound phosphate, 0.1 to 0.5 parts of monosodium glutamate, 0.2 to 0.5 parts of white pepper and 0.0005 to 0.005 parts of sodium nitrite. The animal fat substitute is a high concentration emulsion composed of animal plasma proteins, vegetable oil and water, and is characterized in that the parts by weight of the components are as follows: 0.8 to 1.1 parts of animal plasma proteins, 7.3 to 9.7 parts of vegetable oil, and 6.0 to 8.0 parts of water. In addition, the present invention provides a production method for the low-fat emulsion sausage, wherein pork is used as a main material and plasma protein emulsion is used to substitute a part of animal fat, thus obtaining the low-fat low-energy emulsion sausage with a balanced fatty acid ratio.

Description

A kind of low fat emulsion sausage and production method thereof

Technical field

The present invention relates to field of meat product processing, this low fat emulsion sausage is that pork, animal blood plasma albumen and the vegetable oil that is rich in unrighted acid mix, and comprises pre-emulsification, reaches the emulsion sausage processing technology.

Background technology

Emulsion sausage is one of Western-style Meat that has Typical Representative, because its mouthfeel is good, Fresh ﹠ Tender in Texture, instant, liked by the consumer.But its pig back of the body fat consumption high (being generally 30%), and saturated fatty acid proportion is high in its fat formation.Saturated aliphatic acid is too high totally unfavorable to health in the meals, can cause that obesity, cholesterol raise, or even hypertension and cardiovascular and cerebrovascular disease.The conventional emulsification intestines do not meet the consumer for meat products nutrition and healthy demand trend.

Summary of the invention

Purpose of the present invention is exactly for above-mentioned the deficiencies in the prior art, provide a kind of and can not only reduce the product fat content, can also improve product aliphatic acid forms, reduce saturated fatty acid, improve polyunsaturated fatty acid, meet the consumer for low fat emulsion sausage and the production method thereof of the nutritional need of low fat functional meat product.

The technical solution used in the present invention is as follows:

A kind of low fat emulsion sausage, it is characterized in that its parts by weight of raw materials component is as follows: 54.9 parts of lean pork, 4.7～9.4 parts of pig back fats, 19.5 parts of frozen water, 14.1～18.7 parts of animal tallow substitutes, 1.41～1.61 parts of salt, 0.1～0.5 part of composite phosphate, 0.1～0.5 part of monosodium glutamate, 0.0005～0.005 part of 0.2～0.5 part of white pepper powder and natrium nitrosum; Described animal tallow substitute is that animal blood plasma albumen, vegetable oil and water mix.

A kind of production method of low fat emulsion sausage is characterized in that its production craft step is as follows:

(1) first 54.9 weight portion lean pork is cleaned expel stagnation and formed and organize stripping and slicing, add 1.41～1.61 weight portion salt and 0.1～0.5 weight portion composite phosphate, cross 10mm sieve meat grinder after pickling 8-12h for 4 ℃; Get simultaneously 4.7～9.4 weight portion pig back fats, be cut into 1cm 3Fourth is placed 8-12h under 4 ℃ after the warm water rinsing;

(2) preparation animal tallow substitute: after 0.8～1.1 weight portion animal blood plasma albumen powder is dissolved in 6.0～8.0 weight parts waters and fully dissolves, add 7.3～9.7 weight portion soybean oils, 1000～1400 rev/mins are mixed 2～2.5min in mixer, make plasma protein high concentration emulsion, 4 ℃ of refrigerations are for subsequent use;

(3) batching is cut and mixed: minute three steps cut and mix, and the first step is cut first the lean meat of pickling and twisting, and low speed die and cut dish evenly is sprinkled into 0.1～0.5 weight portion monosodium glutamate, and 0.2～0.5 weight portion white pepper powder and 40% frozen water are cut lean meat and become the mud shape, time 2min; Second step adds 4.7～9.4 weight portion pig back fats, the above-mentioned animal tallow substitute of 14.1～18.7 weight portions and 30% mixture of ice and water, and beginning is cut at a high speed and mixed, and the pig back fat is cut to fine particulate time 2min; The 3rd step added residue 30% frozen water and begins to cut at a high speed to mix, and made meat gruel, cut to meat stuffing is even, fine and smooth, thickness is glossy, time 2min;

(4) above-mentioned meat gruel leaves standstill 10min under 4 ℃ of conditions;

(5) bowel lavage;

(6) low temperature boiling;

(7) cooling

(8) vacuum packaging;

(9) being cooled to after the room temperature 4 ℃ of warehouse-ins keeps in Dark Place.

Adopting diameter during the described can step is poly-is the Collagent casing for sausages can of 24mm, and the described low temperature boiling Step By Condition of Artificial Control is:

(1) first step: drying, baking temperature keeps 60～70 ℃, time 10～20min;

(2) second step: sootiness, 160～200 ℃ of the temperature of being fuming, 60～70 ℃ of the temperature inside the box, time 15～35min;

(3) the 3rd steps: boiling, 70～90 ℃ of boiling temperatures, time 25～45min.

Above-mentioned emulsion sausage parts by weight of raw materials component is preferably as follows: 54.9 parts of lean pork, 5.8 parts of pig back fats, 19.5 parts of frozen water, 17.6 parts of animal tallow substitutes, 1.61 parts of salt, 0.24 part of composite phosphate, 0.2 part of monosodium glutamate, 0.001 part of 0.2 part of white pepper powder and natrium nitrosum.

Animal tallow substitute in the above-mentioned emulsion sausage raw material is comprised of 0.8～1.1 weight portion animal blood plasma albumen, 7.3～9.7 weight portion vegetable oil and 6.0～8.0 weight parts waters, preferred weight part component is as follows: 1.0 parts in animal blood plasma albumen, 9.1 parts of vegetable oil, 7.5 parts in water.

Beneficial effect of the present invention has:

After utilizing the accessory substance animal blood plasma albumen of slaughtering as pre-emulsification albumen vegetable oil to be carried out emulsification, replace part pig back of the body fat to process, can not only reduce the product fat content, can also improve product aliphatic acid forms, reduce saturated fatty acid, improve polyunsaturated fatty acid, meet the consumer for the nutritional need of low fat functional meat product.

The high concentration emulsion Substitute For Partial animal tallow that is processed into animal blood plasma albumen, soybean oil and water, reduced total lipid content in the finished product, improved simultaneously content of polyunsaturated fatty acid, reduced saturated fatty acid content, the nutritive peculiarity of product is improved; And significantly reduced the energy of emulsion sausage, contained protein 16-17g in every 100g product, fatty 15-17g, moisture content 59-61g, energy 202-224KJ significantly reduces with alternate sets (278kcal/100g) phase specific energy not, and low energy quantizes the demand that meat products more meets modern's nutritious food.Unsaturated fatty acid content significantly improves, and preserves at 4 ℃ of low temperature, about 90 days shelf-lifves.

The specific embodiment

Below in conjunction with specific embodiment the present invention is further described:

Embodiment 1:

Lean pork adopts the back leg lean meat, take by weighing 1400g, pig back fat 240g, frozen water 500g after rejecting connective tissue and surface fat, animal tallow substitute 360g(is chicken plasma protein 21 .6g wherein, soybean oil 186.2g, water 152.3g), salt 42g, composite phosphate 6g, monosodium glutamate 4 g, white pepper powder 6g, natrium nitrosum 0.004g.

Preparation chicken plasma albumen high concentration pre-emulsification thing:

After 21.6g chicken plasma albumen powder is dissolved in 152.3g water and fully dissolves, add the 186.2g soybean oil, 1400 rev/mins are mixed 2min in mixer, make chicken plasma albumen high concentration emulsion, 4 ℃ of refrigeration (＜24h) for subsequent use;

The preparation method of meat intestines follows these steps to finish:

Raw meat preliminary treatment: lean meat is cleaned expel stagnation form and organize stripping and slicing, adds above-mentioned salt and composite phosphate, pickle for 4 ℃ and cross 10mm behind the 8-12h and sieve meat grinder; Pig ridge fat is cut 1cm 3Fourth, the warm water rinsing is placed 8-12h for 4 ℃;

Batching is cut and is mixed: the first step, cut first the lean meat of pickling and twisting, and low speed die and cut dish evenly is sprinkled into monosodium glutamate, white pepper powder and 40% frozen water, cuts lean meat and becomes the mud shape, time 2min; Second step adds pig back fat, above-mentioned plasma protein high concentration emulsion and 30% mixture of ice and water, and beginning is cut at a high speed and mixed, and the pig back fat is cut to fine particulate time 2min; The 3rd step added residue 30% frozen water and begins to cut at a high speed to mix, and cut to meat stuffing is even, fine and smooth, thickness is glossy, time 2min;

Bowel lavage: adopting diameter is the Collagent casing for sausages of 24mm, Artificial Control bowel lavage amount, every joint 50g.

Low temperature boiling: the first step: drying, baking temperature keeps 65 ℃, time 15min; Second step: boiling, 80 ℃ of boiling temperatures, time 40min.

Cooling: product dispels the heat to the room temperature in the Cool Room 4℃ cool overnight.

The employing continuous packing machine is vacuum-packed; After being cooled to room temperature, labeling is put 4 ℃ in storage and is kept in Dark Place.

Embodiment 2:

Lean pork adopts the back leg lean meat, take by weighing 1400g, pig back fat 180g, frozen water 500g after rejecting connective tissue and surface fat, animal tallow substitute 420g(is pig plasma protein 25.2g wherein, soybean oil 217.2g, water 177.6g), salt 42g, composite phosphate 6g, monosodium glutamate 4 g, white pepper powder 6g, natrium nitrosum 0.004g.

Preparation pig plasma protein high concentration pre-emulsification thing:

After 25.2g pig plasma protein powder is dissolved in 177.6g water and fully dissolves, add the 217.2g soybean oil, 1000 rev/mins are mixed 2.5min in mixer, make pig plasma protein high concentration emulsion, 4 ℃ of refrigeration (＜24h) for subsequent use;

The preparation method of meat intestines follows these steps to finish:

Raw meat preliminary treatment: lean meat is cleaned expel stagnation form and organize stripping and slicing, adds above-mentioned salt and composite phosphate, pickle for 4 ℃ and cross 10mm behind the 8-12h and sieve meat grinder; Pig ridge fat is cut 1cm 3Fourth, the warm water rinsing is placed 8-12h for 4 ℃;

Batching is cut and is mixed: the first step, cut first the lean meat of pickling and twisting, and low speed die and cut dish evenly is sprinkled into monosodium glutamate, white pepper powder and 40% frozen water, cuts lean meat and becomes the mud shape, time 2min; Second step adds pig back fat, above-mentioned plasma protein high concentration emulsion and 30% mixture of ice and water, and beginning is cut at a high speed and mixed, and the pig back fat is cut to fine particulate time 2min; The 3rd step added residue 30% frozen water and begins to cut at a high speed to mix, and cut to meat stuffing is even, fine and smooth, thickness is glossy, time 2min;

Bowel lavage: adopting diameter is the Collagent casing for sausages of 24mm, Artificial Control bowel lavage amount, every joint 50g.

Low temperature boiling: the first step: drying, baking temperature keeps 65 ℃, time 15min; Second step: boiling, 80 ℃ of boiling temperatures, time 40min.

Cooling: product dispels the heat to the room temperature in the Cool Room 4℃ cool overnight.

The employing continuous packing machine is vacuum-packed; After being cooled to room temperature, labeling is put 4 ℃ in storage and is kept in Dark Place.

Embodiment 3:

Lean pork adopts the back leg lean meat, take by weighing 1400g, pig back fat 120g, frozen water 500g after rejecting connective tissue and surface fat, animal tallow substitute 480g(is ox blood slurry protein 28 .8g wherein, soybean oil 248.2g, water 203.0g), salt 42g, composite phosphate 6g, monosodium glutamate 4g, white pepper powder 6g, natrium nitrosum 0.004g.

Preparation ox blood slurry albumen high concentration pre-emulsification thing:

After 28.8g ox blood slurry protein powder is dissolved in 203.0g water and fully dissolves, add the 248.2g soybean oil, 1000 rev/mins are mixed 2.5min in mixer, make ox blood slurry albumen high concentration emulsion, 4 ℃ of refrigeration (＜24h) for subsequent use;

The preparation method of meat intestines follows these steps to finish:

Raw meat preliminary treatment: lean meat is cleaned expel stagnation form and organize stripping and slicing, adds above-mentioned salt and composite phosphate, pickle for 4 ℃ and cross 10mm behind the 8-12h and sieve meat grinder; Pig ridge fat is cut 1cm 3Fourth, the warm water rinsing is placed 8-12h for 4 ℃;

Batching is cut and is mixed: the first step, cut first the lean meat of pickling and twisting, and low speed die and cut dish evenly is sprinkled into monosodium glutamate, white pepper powder and 40% frozen water, cuts lean meat and becomes the mud shape, time 2min; Second step adds pig back fat, above-mentioned plasma protein high concentration emulsion and 30% mixture of ice and water, and beginning is cut at a high speed and mixed, and the pig back fat is cut to fine particulate time 2min; The 3rd step added residue 30% frozen water and begins to cut at a high speed to mix, and cut to meat stuffing is even, fine and smooth, thickness is glossy, time 2min;

Bowel lavage: adopting diameter is the Collagent casing for sausages of 24mm, Artificial Control bowel lavage amount, every joint 50g.

Low temperature boiling: the first step: drying, baking temperature keeps 65 ℃, time 15min; Second step: boiling, 80 ℃ of boiling temperatures, time 40min.

Cooling: product dispels the heat to the room temperature in the Cool Room 4℃ cool overnight.

The employing continuous packing machine is vacuum-packed; After being cooled to room temperature, labeling is put 4 ℃ in storage and is kept in Dark Place.

The emulsion sausage that this prescription bears has characteristics and the free from extraneous odour that low fat is low-yield, be rich in polyunsaturated fatty acid.

The undeclared part of other that the present invention relates to is same as the prior art.

Claims (10)

1. low fat emulsion sausage, it is characterized in that its parts by weight of raw materials component is as follows: 54.9 parts of lean pork, 4.7～9.4 parts of pig back fats, 19.5 parts of frozen water, 14.1～18.7 parts of animal tallow substitutes, 1.41～1.61 parts of salt, 0.1～0.5 part of composite phosphate, 0.1～0.5 part of monosodium glutamate, 0.0005～0.005 part of 0.2～0.5 part of white pepper powder and natrium nitrosum; Described animal tallow substitute is that animal blood plasma albumen, vegetable oil and water mix.
2. low fat emulsion sausage according to claim 1 is characterized in that described animal tallow substitute is comprised of 0.8～1.1 weight portion animal blood plasma albumen, 7.3～9.7 weight portion vegetable oil and 6.0～8.0 weight parts waters.
3. low fat emulsion sausage according to claim 2 is characterized in that parts by weight of component is as follows in the described animal tallow substitute: 1.0 parts in animal blood plasma albumen, 9.1 parts of vegetable oil, 7.5 parts in water.
4. low fat emulsion sausage according to claim 1, it is characterized in that described parts by weight of raw materials component is as follows: 54.9 parts of lean pork, 5.8 parts of pig back fats, 19.5 parts of frozen water, 17.6 parts of animal tallow substitutes, 1.61 parts of salt, 0.24 part of composite phosphate, 0.2 part of monosodium glutamate, 0.001 part of 0.2 part of white pepper powder and natrium nitrosum.
5. the production method of a low fat emulsion sausage is characterized in that its production craft step is as follows:
(1) first 54.9 weight portion lean pork is cleaned expel stagnation and formed and organize stripping and slicing, add 1.41～1.61 weight portion salt and 0.1～0.5 weight portion composite phosphate, cross 10mm sieve meat grinder after pickling 8-12h for 4 ℃; Get simultaneously 4.7～9.4 weight portion pig back fats, be cut into 1cm 3Fourth is placed 8-12h under 4 ℃ after the warm water rinsing;
(2) prepare the animal tallow substitute: after 0.8～1.1 weight portion animal blood plasma albumen powder is fully dissolved with 6.0～8.0 weight parts waters, add 7.3～9.7 weight portion soybean oils, 1000～1400 rev/mins are mixed 2～2.5min in mixer, make plasma protein high concentration emulsion, 4 ℃ of refrigerations are for subsequent use;
(3) batching is cut and mixed: minute three steps cut and mix, and the first step is cut first the lean meat of pickling and twisting, and low speed die and cut dish evenly is sprinkled into 0.1～0.5 weight portion monosodium glutamate, and 0.2～0.5 weight portion white pepper powder and 40% frozen water are cut lean meat and become the mud shape, time 2min; Second step adds 4.7～9.4 weight portion pig back fats, the above-mentioned animal tallow substitute of 14.1～18.7 weight portions and 30% mixture of ice and water, and beginning is cut at a high speed and mixed, and the pig back fat is cut to fine particulate time 2min; The 3rd step added residue 30% frozen water and begins to cut at a high speed to mix, and made meat gruel, cut to meat stuffing is even, fine and smooth, thickness is glossy, time 2min;
(4) above-mentioned meat gruel leaves standstill 10min under 4 ℃ of conditions;
(5) bowel lavage;
(6) low temperature boiling;
(7) cooling
(8) vacuum packaging;
(9) being cooled to after the room temperature 4 ℃ of warehouse-ins keeps in Dark Place.
6. the production method of low fat emulsion sausage according to claim 5 is characterized in that poly-middle employing diameter of described can step is the Collagent casing for sausages can of 24mm, Artificial Control bowel lavage amount, every joint 50g.
7. the production method of low fat emulsion sausage according to claim 5 is characterized in that described low temperature boiling Step By Condition is:
(1) first step: drying, baking temperature keeps 60～70 ℃, time 10～20min;
(2) second step: sootiness, 160～200 ℃ of the temperature of being fuming, 60～70 ℃ of the temperature inside the box, time 15～35min;
(3) the 3rd steps: boiling, 70～90 ℃ of boiling temperatures, time 25～45min.
8. the production method of low fat emulsion sausage according to claim 5 is characterized in that described animal tallow substitute is comprised of 0.8～1.1 weight portion animal blood plasma albumen, 7.3～9.7 weight portion vegetable oil and 6.0～8.0 weight parts waters.
9. the production method of low fat emulsion sausage according to claim 8 is characterized in that parts by weight of component is as follows in the described animal tallow substitute: 1.0 parts in animal blood plasma albumen, 9.1 parts of vegetable oil, 7.5 parts in water.
10. the production method of low fat emulsion sausage according to claim 5, it is characterized in that described parts by weight of raw materials component is as follows: 54.9 parts of lean pork, 5.8 parts of pig back fats, 19.5 parts of frozen water, 17.6 parts of animal tallow substitutes, 1.61 parts of salt, 0.24 part of composite phosphate, 0.2 part of monosodium glutamate, 0.001 part of 0.2 part of white pepper powder and natrium nitrosum.
CN201210582078XA 2012-12-28 2012-12-28 Low-fat emulsion sausage and production method thereof CN103054051A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210582078XA CN103054051A (en) 2012-12-28 2012-12-28 Low-fat emulsion sausage and production method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210582078XA CN103054051A (en) 2012-12-28 2012-12-28 Low-fat emulsion sausage and production method thereof

Publications (1)

Publication Number Publication Date
CN103054051A true CN103054051A (en) 2013-04-24

Family

ID=48097192

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201210582078XA CN103054051A (en) 2012-12-28 2012-12-28 Low-fat emulsion sausage and production method thereof

Country Status (1)

Country Link
CN (1) CN103054051A (en)

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315313A (en) * 2013-06-07 2013-09-25 南京宝迪农业科技有限公司 Food additive for increasing sausage product crispiness
CN103478743A (en) * 2013-09-09 2014-01-01 南京农业大学 Production method of ultrahigh-pressure low-fat emulsified sausage product
CN103750353A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Chestnut sausage and processing method thereof
CN103989149A (en) * 2014-04-30 2014-08-20 南京农业大学 Smearing type fowl liver paste rich in unsaturated fatty acids and preparation method thereof
CN104799341A (en) * 2015-05-20 2015-07-29 贵州大学 Fructus perillae pork meatballs and preparation method thereof
CN107006790A (en) * 2017-04-06 2017-08-04 河北双鸽食品股份有限公司 Carrot emulsion type sausage and preparation method thereof
CN108777986A (en) * 2016-01-20 2018-11-09 玛鲁哈日鲁株式会社 The manufacturing method for the mousse for having DHA is added

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
《Meat Science》 20111231 E. Muguerza等 Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona - a traditional Spanish fermented sausage 第 251-258页 第59卷, *
E. MUGUERZA等: "Effect of replacing pork backfat with pre-emulsified olive oil on lipid fraction and sensory quality of Chorizo de Pamplona — a traditional Spanish fermented sausage", 《MEAT SCIENCE》, vol. 59, 31 December 2011 (2011-12-31), pages 251 - 258 *
李雪等: "添加胡萝卜、燕麦及葵花籽油替代猪背膘对低脂乳化肠品质的影响", 《食品工业科技》, vol. 33, no. 20, 31 October 2012 (2012-10-31), pages 210 - 211 *
蔡克周等: "猪血浆蛋白与大豆蛋白在乳化肠中的应用", 《食品研究与开发》, vol. 31, no. 11, 30 November 2010 (2010-11-30) *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103315313A (en) * 2013-06-07 2013-09-25 南京宝迪农业科技有限公司 Food additive for increasing sausage product crispiness
CN103478743A (en) * 2013-09-09 2014-01-01 南京农业大学 Production method of ultrahigh-pressure low-fat emulsified sausage product
CN103478743B (en) * 2013-09-09 2014-12-10 南京农业大学 Production method of ultrahigh-pressure low-fat emulsified sausage product
CN103750353A (en) * 2013-12-14 2014-04-30 山东惠发食品股份有限公司 Chestnut sausage and processing method thereof
CN103989149A (en) * 2014-04-30 2014-08-20 南京农业大学 Smearing type fowl liver paste rich in unsaturated fatty acids and preparation method thereof
CN103989149B (en) * 2014-04-30 2016-01-20 南京农业大学 Smear type fowl liver pat being rich in unrighted acid and preparation method thereof
CN104799341A (en) * 2015-05-20 2015-07-29 贵州大学 Fructus perillae pork meatballs and preparation method thereof
CN104799341B (en) * 2015-05-20 2018-09-21 贵州大学 A kind of purple perilla seed pork balls and preparation method thereof
CN108777986A (en) * 2016-01-20 2018-11-09 玛鲁哈日鲁株式会社 The manufacturing method for the mousse for having DHA is added
CN108777986B (en) * 2016-01-20 2019-12-31 玛鲁哈日鲁株式会社 Method for preparing mousse containing DHA
CN107006790A (en) * 2017-04-06 2017-08-04 河北双鸽食品股份有限公司 Carrot emulsion type sausage and preparation method thereof

Similar Documents

Publication Publication Date Title
CN103202495B (en) Purslane fish balls and preparation method thereof
CN101756283B (en) Chinese sausage containing dietary fibers and fish meat and production method thereof
RU2255611C2 (en) Formed fish product (versions)
RU2357485C2 (en) Fish and vegetable cutlets with increased nutritious value
JP2008092873A (en) Method for producing cutlet-like food
CN101816437B (en) Method for processing high-quality emulsion sausage rich in diary fiber
CN104687068A (en) Instant spiced shredded beef food
CN102302186B (en) Spicy Taiwanese-style grilled sausage and processing method thereof
CN102845764B (en) Low fat Chinese sausage and production method thereof
CN102362667B (en) Soybean vegetarian sausage and manufacture method thereof
ES2261132T3 (en) Fish product as well as the preparation procedure of the same.
CN101766311B (en) Duck bacon and preparation method thereof
CN102423079B (en) Meat ball and processing technology thereof
CN102188007B (en) Processing technology of composite dried beef having beef liver and tendon
CN103190633A (en) Pork and beef combined bacon and production method thereof
CN103932240B (en) A kind of processing method of the high fish protein instant flavour fish bean curd of preservation under room temperature
CN101595997B (en) Novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials and preparation method thereof
CN103610132A (en) High-calcium compound shrimp cake and producing method thereof
CN102406188A (en) Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof
CN1234990A (en) Ham sausage and production thereof
CN102048186B (en) Meatballs with filling and making method thereof
CN102125188A (en) Fish sausage for pet and preparation method thereof
CN103416783B (en) Instant fish meat dried tofu formula and production technology thereof
CN101653272B (en) Processing method of catfish luncheon meat
ES2762522T3 (en) Method for the preparation of whole muscle meat products containing oil and reconstituted meat products

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130424

C02 Deemed withdrawal of patent application after publication (patent law 2001)