CN103598617A - Production process for high-nutrition sausage - Google Patents
Production process for high-nutrition sausage Download PDFInfo
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- CN103598617A CN103598617A CN201310568117.5A CN201310568117A CN103598617A CN 103598617 A CN103598617 A CN 103598617A CN 201310568117 A CN201310568117 A CN 201310568117A CN 103598617 A CN103598617 A CN 103598617A
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- meat
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- sausage
- histone
- Prior art date
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 21
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000013372 meat Nutrition 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004040 coloring Methods 0.000 claims abstract description 7
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 27
- 108010033040 Histones Proteins 0.000 claims description 14
- 238000005516 engineering process Methods 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 9
- 235000020995 raw meat Nutrition 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 239000000945 filler Substances 0.000 claims description 6
- 239000000049 pigment Substances 0.000 claims description 6
- 238000010257 thawing Methods 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 5
- 235000008935 nutritious Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 206010001497 Agitation Diseases 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 239000000654 additive Substances 0.000 claims description 3
- 230000000996 additive effect Effects 0.000 claims description 3
- 238000013019 agitation Methods 0.000 claims description 3
- 210000000481 breast Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010030 laminating Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 2
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 2
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 230000015572 biosynthetic process Effects 0.000 claims description 2
- 235000013614 black pepper Nutrition 0.000 claims description 2
- 229940029982 garlic powder Drugs 0.000 claims description 2
- -1 garlic powder Substances 0.000 claims description 2
- 229940010454 licorice Drugs 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000001931 piper nigrum l. white Substances 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- 238000001035 drying Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000013622 meat product Nutrition 0.000 description 2
- 240000002930 Alternanthera sessilis Species 0.000 description 1
- 235000015579 Alternanthera sessilis Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000003913 materials processing Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L13/50—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
- 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process for a high-nutrition value sausage. According to the innovative points, the production process comprises the following steps: preparing raw materials; agitating for the first time; pickling; agitating for the second time; filling; drying for the first time; boiling in water for coloring; drying for the second time; packaging and storing. According to the production process for the high-nutrition value sausage, the loss of nutritional ingredients in raw materials is reduced because production is carried out at a low-temperature condition; the product which is obtained by two times of blending and two times of drying has fine and smooth meat quality, is fresh and juicy and has a pure flavor.
Description
Technical field
The present invention relates to a kind of production technology of meat products, be specifically related to a kind of production technology of the bologna sausage being of high nutritive value, belong to food processing technology field.
Background technology
Bologna sausage is to be popular in southern a kind of natural intestine clothing meat products, mainly by materials processings such as meat and starch, be made, take its Fresh & Tender in Texture, tasty and ruddy outward appearance is main characteristics, beef and pork are the primary raw materials of bologna sausage, and mutton, rabbit meat, horseflesh, poultry etc. also can be done the raw material of bologna sausage.In the process of bologna sausage, need through pickling and drying process, baking temperature is high, causes the nutrient loss in raw meat, can not meet consumer's nutritional need.
Summary of the invention
The object of the invention is to, for deficiency of the prior art, provides a kind of production technology of high nutritive value bologna sausage.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
A production technology for high nutritive value bologna sausage, its innovative point is: comprise the following steps:
(1) raw material is prepared:
Raw meat is prepared: raw meat thaws, and the time is 12～24h, and after thawing, meat temperature is-4 ℃～-2 ℃, after thawing, removes foreign material, is then put into meat grinder strand system;
The making of rehydration histone: after water first fully dissolves pigment, then add histone, be placed on 0-4 ℃ and soak >=10 hours after stirring by hand, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added to mixer, then limit is stirred and is added natrium nitrosum, phosphate, sodium iso-vc, salt, water to stir, add again cock skin, minced chicken meat, rehydration histone, skin mud to stir, cover cover, after stirring 4-6min while vacuumizing reach-0.08Mpa, take the dish out of the pot, go out pot temperature and be controlled at-2.5～2 ℃;
(3) pickle: by once stirring the meat stuffing taking the dish out of the pot, be divided into standard number, and cover meat surface with plastic sheeting, with hand, clap and tightly make film and flesh noodles laminating closely, be controlled at >=16h of salting period;
(4) secondary agitation: first the meat material of pickling is added in mixer and stirred, add while stirring compound, cover cover, more than being evacuated to 0.06Mpa; Then white sugar and protein isolate are poured in truck and mixed and stirred by hand, after all sucking, add again pigment, essence material, additive, water to stir, cover again more than cover is evacuated to 0.06Mpa, after suction starch finishes, the vacuum that disappears, opens cover, surrounding cleaning in machine, cover again after cover vacuumizes stirring 15min and take the dish out of the pot, take the dish out of the pot and be controlled at 7～10 ℃;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, selected qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed, operation 20min/70 ℃;
(7) poach colouring: add water to fixed position in poach groove, control 78～82 ℃ of water temperatures;
(8) redrying: the propelling Fumigator after poach colouring is dry at a high speed, operation 15min/70 ℃;
(9) packing once: with vacuum sealer sealing, sealing formation, without strand mouthful, vacuum time 30-35 second, vacuum-0.1Mpa;
(10) re-pasteurization: when temperature reaches 88 ℃, steam off valve is incubated 25min when temperature reaches 90 ℃, pressure 0.02Mpa.
(11) secondary package, stores.
Further, in described step (1), when raw meat strand is processed, the orifice plate of Ф 10mm for chicken, cock skin, minced chicken meat, the rehydration histone orifice plate of Ф 4mm.
Further, the compound in described step (4) is carragheen, monosodium glutamate, licorice powder, garlic powder, white pepper powder and sugar.
Beneficial effect of the present invention: the present invention produces under cryogenic conditions, reduces the loss of nutritional labeling in raw material; Dry through twice spice, twice, the product meat exquisiteness obtaining, fresh and tender succulence, fragrance are pure.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
A production technology for high nutritious red sausage, comprises the following steps:
(1) raw material is prepared:
Raw meat is prepared: raw meat thaws, and the time is 12～24h, and after thawing, meat temperature is-4 ℃～-2 ℃, after thawing, removes foreign material, is then put into meat grinder strand system;
The making of rehydration histone: after water first fully dissolves pigment, then add histone, be placed on 0-4 ℃ and soak >=10 hours after stirring by hand, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added to mixer, then limit is stirred and is added natrium nitrosum, phosphate, sodium iso-vc, salt, water to stir, add again cock skin, minced chicken meat, rehydration histone, skin mud to stir, cover cover, after stirring 4-6min while vacuumizing reach-0.08Mpa, take the dish out of the pot, go out pot temperature and be controlled at-2.5～2 ℃;
(3) pickle: by once stirring the meat stuffing taking the dish out of the pot, be divided into standard number, and cover meat surface with plastic sheeting, with hand, clap and tightly make film and flesh noodles laminating closely, be controlled at >=16h of salting period;
(4) secondary agitation: first the meat material of pickling is added in mixer and stirred, add while stirring compound, cover cover, more than being evacuated to 0.06Mpa; Then white sugar and protein isolate are poured in truck and mixed and stirred by hand, after all sucking, add again pigment, essence material, additive, water to stir, cover again more than cover is evacuated to 0.06Mpa, after suction starch finishes, the vacuum that disappears, opens cover, surrounding cleaning in machine, cover again after cover vacuumizes stirring 15min and take the dish out of the pot, take the dish out of the pot and be controlled at 7～10 ℃;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, selected qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed, operation 20min/70 ℃;
(7) poach colouring: add water to fixed position in poach groove, control 78～82 ℃ of water temperatures;
(8) redrying: the propelling Fumigator after poach colouring is dry at a high speed, operation 15min/70 ℃;
(9) once pack;
(10) re-pasteurization: when temperature reaches 88 ℃, steam off valve is incubated 25min when temperature reaches 90 ℃, pressure 0.02Mpa.
(11) secondary package, stores.
Above-described embodiment is only in order to illustrate technical scheme of the present invention; but not design of the present invention and protection domain are limited; those of ordinary skill of the present invention is modified or is equal to replacement technical scheme of the present invention; and not departing from aim and the scope of technical scheme, it all should be encompassed in claim scope of the present invention.
Claims (3)
1. a production technology for high nutritious red sausage, is characterized in that: comprise the following steps:
(1) raw material is prepared:
Raw meat is prepared: raw meat thaws, and the time is 12～24h, and after thawing, meat temperature is-4 ℃～-2 ℃, after thawing, removes foreign material, is then put into meat grinder strand system;
The making of rehydration histone: after water first fully dissolves pigment, then add histone, be placed on 0-4 ℃ and soak >=10 hours after stirring by hand, ratio is histone: water=1:2.5;
(2) once stir: Fresh Grade Breast is added to mixer, then limit is stirred and is added natrium nitrosum, phosphate, sodium iso-vc, salt, water to stir, add again cock skin, minced chicken meat, rehydration histone, skin mud to stir, cover after stirring 4-6min when cover vacuumizes reach-0.08Mpa and take the dish out of the pot, go out pot temperature and be controlled at-2.5～2 ℃;
(3) pickle: by once stirring the meat stuffing taking the dish out of the pot, be divided into standard number, and cover meat surface with plastic sheeting, with hand, clap and tightly make film and flesh noodles laminating closely, be controlled at >=16h of salting period;
(4) secondary agitation: first the meat material of pickling is added in mixer and stirred, add while stirring compound, cover cover, more than being evacuated to 0.06Mpa; Then white sugar and protein isolate are poured in truck and mixed and stirred by hand, after all sucking, add again pigment, essence material, additive, water to stir, cover again cover, more than being evacuated to 0.06Mpa, after suction starch finishes, vacuum disappears, open cover, surrounding cleaning in machine, then cover cover, after vacuumizing stirring 15min, take the dish out of the pot, take the dish out of the pot and be controlled at 7～10 ℃;
(5) filling: meat stuffing to be poured in the hopper of sausage filler, selected qualified casing to record on sausage filler;
(6) dry: dry in Fumigator high speed, operation 20min/70 ℃;
(7) poach colouring: add water to fixed position in poach groove, control 78～82 ℃ of water temperatures;
(8) redrying: the propelling Fumigator after poach colouring is dry at a high speed, operation 15min/70 ℃;
(9) packing once: with vacuum sealer sealing, sealing formation, without strand mouthful, vacuum time 30-35 second, vacuum-0.1Mpa;
(10) re-pasteurization: when temperature reaches 88 ℃, steam off valve is incubated 25min when temperature reaches 90 ℃, pressure 0.02Mpa.
(11) secondary package, stores.
2. the production technology of a kind of high nutritious red sausage according to claim 1, is characterized in that: in described step (1), and when raw meat strand is processed, the orifice plate of Ф 10mm for chicken, the orifice plate of cock skin, minced chicken meat, rehydration histone use Ф 4mm.
3. the production technology of a kind of high nutritious red sausage according to claim 1, is characterized in that: the compound in described step (4) is carragheen, monosodium glutamate, licorice powder, garlic powder, white pepper powder and sugar.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568117.5A CN103598617B (en) | 2013-11-15 | 2013-11-15 | A kind of production technology of high nutritious red sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310568117.5A CN103598617B (en) | 2013-11-15 | 2013-11-15 | A kind of production technology of high nutritious red sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103598617A true CN103598617A (en) | 2014-02-26 |
| CN103598617B CN103598617B (en) | 2016-04-20 |
Family
ID=50116931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310568117.5A Active CN103598617B (en) | 2013-11-15 | 2013-11-15 | A kind of production technology of high nutritious red sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103598617B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
| CN106722339A (en) * | 2016-12-08 | 2017-05-31 | 南通玉兔集团有限公司 | A kind of preparation method of fresh and tender ham |
| CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A kind of Baconic and its manufacturing process |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
-
2013
- 2013-11-15 CN CN201310568117.5A patent/CN103598617B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102326782A (en) * | 2011-06-02 | 2012-01-25 | 天津春发食品配料有限公司 | Smoked chicken flavor baked sausage and preparation method thereof |
| CN102972794A (en) * | 2012-12-25 | 2013-03-20 | 濮阳东大食品有限公司 | Taiwan-style beef sausage and preparation method thereof |
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| 无: "哈红肠的制作工艺与配方", 《中国食品报》 * |
| 林昌玉 等: "哈尔滨红肠的加工工艺及其应该注意的几个问题", 《肉类工业》 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
| CN106387706A (en) * | 2016-12-08 | 2017-02-15 | 南通玉兔集团有限公司 | Production method of crispy sausage |
| CN106722339A (en) * | 2016-12-08 | 2017-05-31 | 南通玉兔集团有限公司 | A kind of preparation method of fresh and tender ham |
| CN109567047A (en) * | 2019-01-24 | 2019-04-05 | 名佑（福建）食品有限公司 | A kind of Baconic and its manufacturing process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103598617B (en) | 2016-04-20 |
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