CN103704758A - Milk sausage and preparation method thereof - Google Patents
Milk sausage and preparation method thereof Download PDFInfo
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- CN103704758A CN103704758A CN201310592474.5A CN201310592474A CN103704758A CN 103704758 A CN103704758 A CN 103704758A CN 201310592474 A CN201310592474 A CN 201310592474A CN 103704758 A CN103704758 A CN 103704758A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 32
- 239000008267 milk Substances 0.000 title claims abstract description 32
- 210000004080 milk Anatomy 0.000 title claims abstract description 32
- 235000013580 sausages Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000015278 beef Nutrition 0.000 claims abstract description 13
- 241000756943 Codonopsis Species 0.000 claims abstract description 8
- 239000009636 Huang Qi Substances 0.000 claims abstract description 8
- 244000197580 Poria cocos Species 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 240000001709 Primula obconica Species 0.000 claims abstract description 8
- 235000002345 Primula obconica Nutrition 0.000 claims abstract description 8
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 7
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 7
- 240000003826 Eichhornia crassipes Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 240000004922 Vigna radiata Species 0.000 claims abstract description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 102000008186 Collagen Human genes 0.000 claims abstract description 5
- 108010035532 Collagen Proteins 0.000 claims abstract description 5
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 4
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 4
- 239000003814 drug Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 9
- 241000132012 Atractylodes Species 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 6
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 6
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 6
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 238000004458 analytical method Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 238000004040 coloring Methods 0.000 claims description 6
- 239000000284 extract Substances 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- 241000698291 Rugosa Species 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 241000092665 Atractylodes macrocephala Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- MYSWGUAQZAJSOK-UHFFFAOYSA-N ciprofloxacin Chemical compound C12=CC(N3CCNCC3)=C(F)C=C2C(=O)C(C(=O)O)=CN1C1CC1 MYSWGUAQZAJSOK-UHFFFAOYSA-N 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 239000008169 grapeseed oil Substances 0.000 abstract 1
- 230000003394 haemopoietic effect Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 241000411851 herbal medicine Species 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
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000003440 toxic substance Substances 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
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a milk sausage and a preparation method thereof. The milk sausage is prepared from the following raw materials in parts by weight: 90-95 parts of beef, 15-20 parts of health-care milk, 2-3 parts of fermentum rubrum, 3-4 parts of white sugar, 2-3 parts of light soy sauce, 3-4 parts of salt, 4-5 parts of cooking wine, 2-3 parts of raw ginger, 2.5-3 parts of cumin powder, 1-2 parts of collagen powder, 3-4 parts of sweet osmanthus powder, 4-5 parts of rose powder, 20-22 parts of soybean powder, 15-20 parts of mung bean powder, 2-3 parts of radix astragali, 1-2 parts of poria cocos, 0.8-1.2 parts of radix codonopsis, 3-4 parts of atractylodes macrocephala, 2-3 parts of primula obconica, 1.5-2 parts of water hyacinth and 5-8 parts of grape seed oil. The milk sausage provided by the invention is rich in milk fragrance and unique in flavor, has the efficacy of resisting oxidation, protecting liver, reducing blood pressure, resisting tumor, enhancing hematopoietic function, invigorating spleen, benefiting qi, rectifying qi and detoxifying, and is capable of improving body immunity after used for a long time.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sausage, relate in particular to a kind of milk sausage and preparation method thereof.
Background technology
Sausage has long history in China, is that meat is cut and chopped off through strand, adds flavoring, pours into casing, the meat products of making through certain technique.Sausage on market has added nitrite more now, long-term edible can being detrimental to health.In addition, existing sausage taste is single, and nutritive value is not high, can not meet people's consumption demand.
Summary of the invention
The object of this invention is to provide a kind of milk sausage 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 milk sausage, is characterized in that being made by the raw material of following weight portion:
Beef 90-95, health-care milk 15-20, red colouring agent for food, also used as a Chinese medicine 2-3, white sugar 3-4, light soy sauce 2-3, salt 3-4, cooking wine 4-5, ginger 2-3, cumin powder 2.5-3, collagen protein powder 1-2, pollen powder of sweet osmanthus 3-4, Flos Rosae Rugosas pollen 4-5, analysis for soybean powder 20-22, mung bean flour 15-20, Radix Astragali 2-3, Poria cocos 1-2, Radix Codonopsis 0.8-1.2, bighead atractylodes rhizome 3-4, Primula obconica Hance 2-3, water hyacinth 1.5-2, grape-kernel oil 5-8;
Described health-care milk is made by following weight portion raw material: root of kudzu vine 3-4, Chinese yam 2-3, apple 5-8, pear 4-6, pectase 0.02-0.04, fresh milk 25-30;
Preparation method is: (1) is broken by the root of kudzu vine, Chinese yam, with gauze parcel, together enters pot with fresh milk, and rear pass fire is boiled in big fire, and after falling to rolling, big fire is heated to boiling again, 3-4 time repeatedly, the Chinese medicine of gauze parcel is pulled out;
(2) get apple, the stripping and slicing of pear pulp, enter blanching 4-6 minute in boiling water and pull out, add pectase in squeezing the fruit juice obtaining after centrifugal, at 40 ℃, be incubated standing 40-60 minute;
(3) step (1), (2) gained material are mixed, obtain.
The preparation method of described milk sausage, is characterized in that comprising the following steps:
(1) in plain boiled water pot, add beef and ginger, intense fire heating 20-30 minute, pull beef section out, add red colouring agent for food, also used as a Chinese medicine, white sugar, light soy sauce, salt, cooking wine, cumin powder to pickle 2-3 hour, then dried beef slices is placed on grill, brush grape-kernel oil, in the time of baking, evenly spray health-care milk, after baking, be cut into fourth;
(2) Radix Astragali, Poria cocos, Radix Codonopsis, the bighead atractylodes rhizome, Primula obconica Hance, water hyacinth are added to 5-6 times of decocting and boil 40-50 minute, after filtration, obtain extract;
(3) analysis for soybean powder, mung bean flour are mixed and fry perfume, then mix with leftover materials, add extract furnishing thick-pasty;
(4) by step (1), (3) gained material mixing and stirring, obtain fillings, through sausage conventional production process, make sausage, obtain.
Beneficial effect of the present invention is:
The present invention has added milk, not only nutritious, is human body supplement calcium, also makes milk of the present invention strong, unique flavor; Grape-kernel oil has anti-oxidation efficacy, coordinates with collagen protein powder, can delay skin aging; In addition the present invention has added multiple Chinese herbal medicine in process, and wherein, the Radix Astragali can protect the liver step-down, and Poria cocos can be antitumor, it is dirty to protect the liver, and Radix Codonopsis can step-down, strengthen hematopoiesis function, and the bighead atractylodes rhizome can strengthening the spleen and replenishing qi, the Primula obconica Hance removing toxic substances of can regulating the flow of vital energy; Long-term edible the present invention can improve immunity of organisms.
The specific embodiment
A milk sausage, it is characterized in that by following weight portion (kilogram) raw material make:
Beef 95, health-care milk 20, red colouring agent for food, also used as a Chinese medicine 3, white sugar 3, light soy sauce 3, salt 4, cooking wine 4, ginger 3, cumin powder 2.5, collagen protein powder 2, pollen powder of sweet osmanthus 4, Flos Rosae Rugosas pollen 5, analysis for soybean powder 22, mung bean flour 20, the Radix Astragali 3, Poria cocos 2, Radix Codonopsis 1.2, the bighead atractylodes rhizome 4, Primula obconica Hance 3, water hyacinth 1.5, grape-kernel oil 8;
Described health-care milk is made by following weight portion raw material: the root of kudzu vine 4, Chinese yam 2, apple 8, pear 6, pectase 0.04, fresh milk 30;
Preparation method is: (1) is broken by the root of kudzu vine, Chinese yam, with gauze parcel, together enters pot with fresh milk, and rear pass fire is boiled in big fire, and after falling to rolling, big fire is heated to boiling again, 3-4 time repeatedly, the Chinese medicine of gauze parcel is pulled out;
(2) get apple, the stripping and slicing of pear pulp, enter blanching 4-6 minute in boiling water and pull out, add pectase in squeezing the fruit juice obtaining after centrifugal, at 40 ℃, be incubated standing 40-60 minute;
(3) step (1), (2) gained material are mixed, obtain.
The preparation method of described milk sausage, comprises the following steps:
(1) in plain boiled water pot, add beef and ginger, intense fire heating 20-30 minute, pull beef section out, add red colouring agent for food, also used as a Chinese medicine, white sugar, light soy sauce, salt, cooking wine, cumin powder to pickle 2-3 hour, then dried beef slices is placed on grill, brush grape-kernel oil, in the time of baking, evenly spray health-care milk, after baking, be cut into fourth;
(2) Radix Astragali, Poria cocos, Radix Codonopsis, the bighead atractylodes rhizome, Primula obconica Hance, water hyacinth are added to 5-6 times of decocting and boil 40-50 minute, after filtration, obtain extract;
(3) analysis for soybean powder, mung bean flour are mixed and fry perfume, then mix with leftover materials, add extract furnishing thick-pasty;
(4) by step (1), (3) gained material mixing and stirring, obtain fillings, through sausage conventional production process, make sausage, obtain.
Claims (2)
1. a milk sausage, is characterized in that being made by the raw material of following weight portion:
Beef 90-95, health-care milk 15-20, red colouring agent for food, also used as a Chinese medicine 2-3, white sugar 3-4, light soy sauce 2-3, salt 3-4, cooking wine 4-5, ginger 2-3, cumin powder 2.5-3, collagen protein powder 1-2, pollen powder of sweet osmanthus 3-4, Flos Rosae Rugosas pollen 4-5, analysis for soybean powder 20-22, mung bean flour 15-20, Radix Astragali 2-3, Poria cocos 1-2, Radix Codonopsis 0.8-1.2, bighead atractylodes rhizome 3-4, Primula obconica Hance 2-3, water hyacinth 1.5-2, grape-kernel oil 5-8;
Described health-care milk is made by following weight portion raw material: root of kudzu vine 3-4, Chinese yam 2-3, apple 5-8, pear 4-6, pectase 0.02-0.04, fresh milk 25-30;
Preparation method is: (1) is broken by the root of kudzu vine, Chinese yam, with gauze parcel, together enters pot with fresh milk, and rear pass fire is boiled in big fire, and after falling to rolling, big fire is heated to boiling again, 3-4 time repeatedly, the Chinese medicine of gauze parcel is pulled out;
(2) get apple, the stripping and slicing of pear pulp, enter blanching 4-6 minute in boiling water and pull out, add pectase in squeezing the fruit juice obtaining after centrifugal, at 40 ℃, be incubated standing 40-60 minute;
(3) step (1), (2) gained material are mixed, obtain.
2. the preparation method of milk sausage according to claim 1, is characterized in that comprising the following steps:
(1) in plain boiled water pot, add beef and ginger, intense fire heating 20-30 minute, pull beef section out, add red colouring agent for food, also used as a Chinese medicine, white sugar, light soy sauce, salt, cooking wine, cumin powder to pickle 2-3 hour, then dried beef slices is placed on grill, brush grape-kernel oil, in the time of baking, evenly spray health-care milk, after baking, be cut into fourth;
(2) Radix Astragali, Poria cocos, Radix Codonopsis, the bighead atractylodes rhizome, Primula obconica Hance, water hyacinth are added to 5-6 times of decocting and boil 40-50 minute, after filtration, obtain extract;
(3) analysis for soybean powder, mung bean flour are mixed and fry perfume, then mix with leftover materials, add extract furnishing thick-pasty;
(4) by step (1), (3) gained material mixing and stirring, obtain fillings, through sausage conventional production process, make sausage, obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310592474.5A CN103704758A (en) | 2013-11-22 | 2013-11-22 | Milk sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310592474.5A CN103704758A (en) | 2013-11-22 | 2013-11-22 | Milk sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704758A true CN103704758A (en) | 2014-04-09 |
Family
ID=50398429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310592474.5A Pending CN103704758A (en) | 2013-11-22 | 2013-11-22 | Milk sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704758A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN104814450A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Beef sausage |
| CN106579031A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Processing method of chrysanthemum morifolium ramat sausage |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasue tonic sausage and its production process |
| CN101611740A (en) * | 2009-08-06 | 2009-12-30 | 杭州六易科技有限公司 | A kind of preparation method of health-care milk |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN102919883A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Preparation method of milk sausage |
| CN102919882A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Milky sausage |
-
2013
- 2013-11-22 CN CN201310592474.5A patent/CN103704758A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269169A (en) * | 1999-04-06 | 2000-10-11 | 陈江辉 | Eight-treasue tonic sausage and its production process |
| CN101711576A (en) * | 2008-09-30 | 2010-05-26 | 张明 | Health-care sausage |
| CN101611740A (en) * | 2009-08-06 | 2009-12-30 | 杭州六易科技有限公司 | A kind of preparation method of health-care milk |
| CN102048136A (en) * | 2009-11-05 | 2011-05-11 | 樊宪涛 | Health-care sausage capable of expelling toxin and moisturizing skin |
| CN102919883A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Preparation method of milk sausage |
| CN102919882A (en) * | 2012-11-14 | 2013-02-13 | 沈阳信达信息科技有限公司 | Milky sausage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172217A (en) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | Dry shredded meat with sweet-scented osmanthus and cheese |
| CN104814450A (en) * | 2015-04-09 | 2015-08-05 | 黄欢 | Beef sausage |
| CN106579031A (en) * | 2016-12-19 | 2017-04-26 | 怀宁县恒达畜产品有限公司 | Processing method of chrysanthemum morifolium ramat sausage |
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