CN103535768B - A kind of sausage with mixed material and preparation method thereof - Google Patents
A kind of sausage with mixed material and preparation method thereof Download PDFInfo
- Publication number
- CN103535768B CN103535768B CN201310448608.6A CN201310448608A CN103535768B CN 103535768 B CN103535768 B CN 103535768B CN 201310448608 A CN201310448608 A CN 201310448608A CN 103535768 B CN103535768 B CN 103535768B
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- Expired - Fee Related
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- 239000000463 material Substances 0.000 title claims abstract description 19
- 235000013580 sausages Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 14
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 14
- 239000003921 oil Substances 0.000 claims abstract description 11
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 7
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 241000201295 Euphrasia Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000208680 Hamamelis mollis Species 0.000 claims abstract description 7
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 239000001102 lavandula vera Substances 0.000 claims abstract description 7
- 235000018219 lavender Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 229940118846 witch hazel Drugs 0.000 claims abstract description 7
- 241000286209 Phasianidae Species 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 5
- 235000019198 oils Nutrition 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 240000007641 Spergula rubra Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
A kind of sausage with mixed material and preparation method thereof, is characterized in that being made up of the raw material of following weight portion: chicken 80-90, Salted duck egg yellow 7-10, egg 1-2, quail egg 3-4, refined salt 3-4, brown sugar 4-5, light soy sauce 1-2, orange peel 3-4, pomelo peel 4-5, purslane 3-4, Chinese cabbage 4-5, Hericium erinaceus 3.5-4, grape wine 6-8, sachet grass 2-3, european grape root 1-2, hawthorn 4-5, lavender 2-3, witch hazel 1.5-3, eyebright 2-4.5, loguat leaf 2-3, flavored oils 4-6.The present invention not only looks good, smell good and taste good, and without any chemical addition agent, more green, healthy, nutritious; In addition the present invention contains multiple medicinal herb components, there is producing refreshing effect to the mind, strengthen memory, tonifying middle-Jiao and Qi, heat-clearing clearing lung-heat, effect except rheumatism, develop immunitypty; Long-term edible the present invention can build up health.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sausage, particularly relate to a kind of sausage with mixed material and preparation method thereof.
Background technology
Sausage has long history in China, is that meat is cut through strand and chopped off, adds flavoring, pour into casing, through the meat products that certain technique is made.Now sausage commercially with the addition of nitrite more, to be ediblely detrimental to health for a long time.In addition, existing sausage taste is single, and nutritive value is not high, can not meet the consumption demand of people.
Summary of the invention
The object of this invention is to provide a kind of sausage with mixed material and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of sausage with mixed material, is characterized in that being made up of the raw material of following weight portion:
Chicken 80-90, Salted duck egg yellow 7-10, egg 1-2, quail egg 3-4, refined salt 3-4, brown sugar 4-5, light soy sauce 1-2, orange peel 3-4, pomelo peel 4-5, purslane 3-4, Chinese cabbage 4-5, Hericium erinaceus 3.5-4, grape wine 6-8, sachet grass 2-3, european grape root 1-2, hawthorn 4-5, lavender 2-3, witch hazel 1.5-3, eyebright 2-4.5, loguat leaf 2-3, flavored oils 4-6.
Described flavored oils is made up of following raw materials in part by weight: peanut oil 25-30, thick broad-bean sauce 1-2, bruised ginger 1-2, mashed garlic 1-2, capsicum 0.5-1, cassia bark 0.5-0.7, fennel 1-1.2, nutmeg 0.4-0.5, Chinese cassia tree 0.8-1, white wine 10-15, glutinous rice 15-20, onion 3-4, green vegetables 4-5, Radix Angelicae Sinensis 0.4-0.6, bighead atractylodes rhizome 0.8-1, yunnan starwort root 1-2, pumpkin flower 1.5-2.5, luffa 1-2;
Preparation method is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 soak by water 40-50 minute doubly, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to drying, add white wine big fire boil 15-20 minute after discharging, be pounded mud after draining;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 DEG C, filter cleaner, to obtain final product.
The preparation method of described sausage with mixed material, is characterized in that comprising the following steps:
(1) by purslane, Chinese cabbage, Hericium erinaceus mixing making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added 4-5 soak by water 40-50 minute doubly, filter cleaner, gained extract and grape wine merge, and cream endured by little fire;
(3) Salted duck egg Huang, orange peel, pomelo peel mixing are pounded mud, enter pot slow fire and to stir-fry 6-10 minute, pour flavored oils into, vexed profit absorption at 60-65 DEG C;
(4) chicken is blended, add vegetable juice and leftover materials pickle 3-4 hour, then send in mixer stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Beneficial effect of the present invention is:
The present invention not only looks good, smell good and taste good, and without any chemical addition agent, more green, healthy, nutritious; In addition the present invention contains multiple medicinal herb components, there is producing refreshing effect to the mind, strengthen memory, tonifying middle-Jiao and Qi, heat-clearing clearing lung-heat, effect except rheumatism, develop immunitypty; Long-term edible the present invention can build up health.
Detailed description of the invention
A kind of sausage with mixed material, is characterized in that being made up of the raw material of following weight portion (kilogram):
Chicken 90, Salted duck egg Huang 10, egg 2, quail egg 3, refined salt 4, brown sugar 4, light soy sauce 2, orange peel 4, pomelo peel 4, purslane 4, Chinese cabbage 4, Hericium erinaceus 3.5, grape wine 8, sachet grass 2, european grape root 1, hawthorn 5, lavender 2, witch hazel 1.5, eyebright 4.5, loguat leaf 2, flavored oils 6.
Described flavored oils is made up of following weight portion (kilogram) raw material: peanut oil 30, thick broad-bean sauce 2, bruised ginger 1, mashed garlic 2, capsicum 0.5, cassia bark 0.5, fennel 1.2, nutmeg 0.5, Chinese cassia tree 0.8, white wine 15, glutinous rice 15, onion 4, green vegetables 4, Radix Angelicae Sinensis 0.6, the bighead atractylodes rhizome 1, yunnan starwort root 2, pumpkin spend 2.5, luffa 2;
Preparation method is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 soak by water 40-50 minute doubly, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to drying, add white wine big fire boil 15-20 minute after discharging, be pounded mud after draining;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 DEG C, filter cleaner, to obtain final product.
The preparation method of described sausage with mixed material, comprises the following steps:
(1) by purslane, Chinese cabbage, Hericium erinaceus mixing making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added 4-5 soak by water 40-50 minute doubly, filter cleaner, gained extract and grape wine merge, and cream endured by little fire;
(3) Salted duck egg Huang, orange peel, pomelo peel mixing are pounded mud, enter pot slow fire and to stir-fry 6-10 minute, pour flavored oils into, vexed profit absorption at 60-65 DEG C;
(4) chicken is blended, add vegetable juice and leftover materials pickle 3-4 hour, then send in mixer stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Claims (2)
1. a sausage with mixed material, is characterized in that being made up of the raw material of following weight portion:
Chicken 80-90, Salted duck egg yellow 7-10, egg 1-2, quail egg 3-4, refined salt 3-4, brown sugar 4-5, light soy sauce 1-2, orange peel 3-4, pomelo peel 4-5, purslane 3-4, Chinese cabbage 4-5, Hericium erinaceus 3.5-4, grape wine 6-8, sachet grass 2-3, european grape root 1-2, hawthorn 4-5, lavender 2-3, witch hazel 1.5-3, eyebright 2-4.5, loguat leaf 2-3, flavored oils 4-6;
Described flavored oils is made up of following raw materials in part by weight: peanut oil 25-30, thick broad-bean sauce 1-2, bruised ginger 1-2, mashed garlic 1-2, capsicum 0.5-1, cassia bark 0.5-0.7, fennel 1-1.2, nutmeg 0.4-0.5, Chinese cassia tree 0.8-1, white wine 10-15, glutinous rice 15-20, onion 3-4, green vegetables 4-5, Radix Angelicae Sinensis 0.4-0.6, bighead atractylodes rhizome 0.8-1, yunnan starwort root 1-2, pumpkin flower 1.5-2.5, luffa 1-2;
The preparation method of described flavored oils is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 soak by water 40-50 minute doubly, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to drying, add white wine big fire boil 15-20 minute after discharging, be pounded mud after draining;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 DEG C, filter cleaner, to obtain final product.
2. the preparation method of sausage with mixed material according to claim 1, is characterized in that comprising the following steps:
(1) by purslane, Chinese cabbage, Hericium erinaceus mixing making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added 4-5 soak by water 40-50 minute doubly, filter cleaner, gained extract and grape wine merge, and cream endured by little fire;
(3) Salted duck egg Huang, orange peel, pomelo peel mixing are pounded mud, enter pot slow fire and to stir-fry 6-10 minute, pour flavored oils into, vexed profit absorption at 60-65 DEG C;
(4) chicken is blended, add vegetable juice and 3-4 hour pickled by egg, quail egg, refined salt, brown sugar, light soy sauce, then send in mixer stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448608.6A CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448608.6A CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103535768A CN103535768A (en) | 2014-01-29 |
| CN103535768B true CN103535768B (en) | 2016-02-10 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310448608.6A Expired - Fee Related CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
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| CN (1) | CN103535768B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
| CN104757582A (en) * | 2015-03-20 | 2015-07-08 | 安徽科技学院 | Huangshan tribute chrysanthemum duck's gizzard-flavor chicken sausage and production method thereof |
| CN106509714A (en) * | 2016-10-13 | 2017-03-22 | 衢州职业技术学院 | Pummelo pericarp typical local dish and making method thereof |
| CN106616486A (en) * | 2017-01-10 | 2017-05-10 | 江苏久思乡食品科技有限公司 | Production method of sausage |
| CN107019169A (en) * | 2017-04-26 | 2017-08-08 | 合肥绿益食品有限公司 | Stomach-invigoratingsausage sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
| CN102805376A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Pine nut chicken and fish composite sausage |
-
2013
- 2013-09-28 CN CN201310448608.6A patent/CN103535768B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
| CN102805376A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Pine nut chicken and fish composite sausage |
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| CN103535768A (en) | 2014-01-29 |
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