CN103704764A - 一种台式烤香肠的配方 - Google Patents
一种台式烤香肠的配方 Download PDFInfo
- Publication number
- CN103704764A CN103704764A CN201410010780.8A CN201410010780A CN103704764A CN 103704764 A CN103704764 A CN 103704764A CN 201410010780 A CN201410010780 A CN 201410010780A CN 103704764 A CN103704764 A CN 103704764A
- Authority
- CN
- China
- Prior art keywords
- parts
- formula
- sausage
- taiwanese
- barbecued
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 239000000843 powder Substances 0.000 claims abstract description 27
- 239000000463 material Substances 0.000 claims abstract description 21
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 235000019640 taste Nutrition 0.000 claims abstract description 13
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 10
- 239000008120 corn starch Substances 0.000 claims abstract description 10
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 238000005554 pickling Methods 0.000 claims abstract description 5
- 210000000936 intestine Anatomy 0.000 claims description 14
- 241000949456 Zanthoxylum Species 0.000 claims description 11
- 235000020995 raw meat Nutrition 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- 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 9
- 244000203593 Piper nigrum Species 0.000 claims description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims description 9
- 235000013614 black pepper Nutrition 0.000 claims description 9
- 229940099112 cornstarch Drugs 0.000 claims description 9
- 239000001931 piper nigrum l. white Substances 0.000 claims description 9
- 102000004169 proteins and genes Human genes 0.000 claims description 9
- 108090000623 proteins and genes Proteins 0.000 claims description 9
- 229910052708 sodium Inorganic materials 0.000 claims description 9
- 239000011734 sodium Substances 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 7
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 7
- 229910019142 PO4 Inorganic materials 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 239000006071 cream Substances 0.000 claims description 7
- 239000008103 glucose Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 7
- 239000010452 phosphate Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000015067 sauces Nutrition 0.000 claims description 7
- 235000019654 spicy taste Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000062730 Melissa officinalis Species 0.000 claims description 2
- 235000010654 Melissa officinalis Nutrition 0.000 claims description 2
- 239000000865 liniment Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 11
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000001511 capsicum annuum Substances 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000011160 research Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 241000606540 Chione venosa Species 0.000 abstract 1
- 235000021168 barbecue Nutrition 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000008601 oleoresin Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000010257 thawing Methods 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/50—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
- A23L13/60—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
- 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)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开一种台式烤香肠的配方，包括原料肉配方和辅料配方，所述原料肉配方为鸡肉250—360份、乳化猪皮60—130份、鸡皮220—320份、猪肉碎肥80—150份，辅料配方包括腌制用料配方和搅拌用料配方，搅拌用料配方中有玉米淀粉60—110份、辣椒面10—14份、花椒粉1.8—2.8份。本发明选用适当比例的原料肉，包括猪肉和鸡肉，肥而不腻，成品台式烤香肠是在现有一般的口味台式烤香肠的基础上研发而成的一种新口味肠，在配方中添加辣椒面、花椒粉等，使得产品口味为香辣，选择最佳的配方，使其适合大众口味、适用性广泛、口味独特。另外，通过不同口味如孜然味台烤的研究，满足不同口味爱好的消费者，使得产品的核心竞争力更强。
Description
技术领域
本发明涉及肠类食品加工的技术领域，尤其涉及一种台式烤香肠的配方。
背景技术
台式烤香肠是目前全国流行的一种中档低温肉制品，在各大小超市销售情况都非常好。主要是通过肉类和多种调味料混合制备而成，如CN201310120238.3公布了一种泡椒风味烤肠及其制备方法，原料肉通过解冻、修选、绞制、辅料配制、滚揉、腌制、干燥、蒸煮、烟熏、冷却、质检制成，加入春发泡椒油状香精85166和春发肉味膏状香精84114A，其添加量是烤肠原料的0.15%—0.65%，赋予了产品泡椒的香味和香气、肉质感强。
但是，上述专利中的风味烤肠加入春发泡椒油状香精85166和春发肉味膏状香精84114A成本较高，而且风味太强，不能适应大众口味，不具有广泛的适用性。
发明内容
有鉴于此，本发明提供一种台式烤香肠的配方，选用适当配比的原料肉，添加辣椒面、花椒粉等辅料，得到的产品口味独特。
为解决上述技术问题，本发明提供一种台式烤香肠的配方，所述台式烤香肠的配方包括原料肉配方和辅料配方，所述原料肉配方为鸡肉250—360份、乳化猪皮60—130份、鸡皮220—320份、猪肉碎肥80—150份。
优选的，所述辅料配方包括腌制用料配方和搅拌用料配方，腌制用料配方在原料肉进行腌制步骤时加入，搅拌用料配方在腌制24小时之后加入与原料肉混合。
优选的，所述腌制用料配方，包括：冰水200—300份、磷酸盐3—6份、食盐 15—23份、红曲红0.1—0.2份、诱惑红0.012份、味精3—5份、白砂糖17—23份、葡萄糖8—12份、亚硝酸钠0.05—0.08份。
优选的，所述搅拌用料配方的麻辣味配方为：冰水40—60份、红烧肉香精1—2份、烤肠香料5—6份、肉精膏4—5.6份、EVC钠1—1.4份、白酒1.2—1.8份、卡拉胶2.6—3.5份、白胡椒粉1.2—1.7份、分离蛋白26—33份、玉米淀粉60—110份、辣椒面10—14份、花椒粉1.8—2.8份。
优选的，所述搅拌用料配方的孜然味配方为：冰水40—60份、猪肉香膏10—20份、EVC钠1—1.4份、白酒1.2—1.8份、卡拉胶2.6—3.5份、白胡椒粉1.2—1.7份、分离蛋白26—33份、玉米淀粉60—110份、孜然粉10—30份、花椒粉1.8—3.8份。
优选的，所述烤肠香料的组成包括油树脂、肉味香精、淀粉。
优选的，所述台式烤香肠的配方为麻辣味烤肠，具体配方为：鸡肉320份、乳化猪皮80份、鸡皮270份、猪肉碎肥120份、冰水300份、磷酸盐4.5份、食盐18份、红曲红0.14份、诱惑红0.012份、味精4.5份、白砂糖20份、葡萄糖10份、亚硝酸钠0.06份、红烧肉香精1.5份、烤肠香料5.5份、肉精膏5份、EVC钠1.2份、白酒1.5份、卡拉胶3份、白胡椒粉1.5份、分离蛋白30份、玉米淀粉100份、辣椒面12份、花椒粉2.5份。
与现有技术相比，本发明具有如下优点：
本发明选用适当比例的原料肉，包括猪肉和鸡肉，肥而不腻，成品台式烤香肠是在现有一般的口味台式烤香肠的基础上研发而成的一种新口味肠，在配方中添加辣椒面、花椒粉等，使得产品口味为香辣，选择最佳的配方，使其适合大众口味、适用性广泛、口味独特。另外，通过不同口味如孜然味台烤的研究，满足不同口味爱好的消费者，使得产品的核心竞争力更强。
具体实施方式
为了使本领域的技术人员更好地理解本发明的技术方案，下面结合具体实施例对本发明作进一步的详细说明。
下面结合实施例，对本发明的具体实施方式作进一步描述。以下实施例仅用于更加清楚地说明本发明的技术方案，而不能以此来限制本发明的保护范围。
实施例一
一种台式烤香肠的配方，为麻辣味烤肠，具体配方为：鸡肉320Kg、乳化猪皮80Kg、鸡皮270Kg、猪肉碎肥120Kg、冰水300Kg、磷酸盐4.5Kg、食盐18Kg、红曲红0.14Kg、诱惑红0.012Kg、味精4.5Kg、白砂糖20Kg、葡萄糖10Kg、亚硝酸钠0.06Kg、红烧肉香精1.5Kg、烤肠香料5.5Kg、肉精膏5Kg、EVC钠1.2Kg、白酒1.5Kg、卡拉胶3Kg、白胡椒粉1.5Kg、分离蛋白30Kg、玉米淀粉100Kg、辣椒面12Kg、花椒粉2.5Kg。
实施例二
一种台式烤香肠的配方，具体包括：鸡肉250Kg、乳化猪皮60Kg、鸡皮220Kg、猪肉碎肥80Kg、冰水240Kg、磷酸盐3Kg、食盐15Kg、红曲红0.1Kg、诱惑红0.01Kg、味精3Kg、白砂糖17Kg、葡萄糖8Kg、亚硝酸钠0.04Kg。红烧肉香精1Kg、烤肠香料5Kg、肉精膏4Kg、EVC钠1Kg、白酒1.2Kg、卡拉胶2.6Kg、白胡椒粉1.2Kg、分离蛋白26Kg、玉米淀粉60Kg、辣椒面10Kg、花椒粉1.8Kg。
实施例三
一种台式烤香肠的配方，具体包括：鸡肉360Kg、乳化猪皮130Kg、鸡皮320Kg、猪肉碎肥50Kg。冰水350Kg、磷酸盐6Kg、食盐23Kg、红曲红0.2Kg、诱惑红0.012Kg、味精5Kg、白砂糖23Kg、葡萄糖12Kg、亚硝酸钠0.07Kg。红烧肉香精2Kg、烤肠香料6Kg、肉精膏5.6Kg、EVC钠1.4Kg、白酒1.8Kg、卡拉胶3.5Kg、白胡椒粉1.7Kg、 分离蛋白33Kg、玉米淀粉110Kg、辣椒面14Kg、花椒粉2.8Kg。
以上仅是本发明的优选实施方式，应当指出的是，上述优选实施方式不应视为对本发明的限制，本发明的保护范围应当以权利要求所限定的范围为准。对于本技术领域的普通技术人员来说，在不脱离本发明的精神和范围内，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。
Claims (6)
1.一种台式烤香肠的配方，其特征在于，所述台式烤香肠的配方包括原料肉配方和辅料配方，所述原料肉配方为鸡肉250—360份、乳化猪皮60—130份、鸡皮220—320份、猪肉碎肥80—150份。
2.如权利要求1所述的台式烤香肠的配方，其特征在于，所述辅料配方包括腌制用料配方和搅拌用料配方，腌制用料配方在原料肉进行腌制步骤时加入，搅拌用料配方在腌制24小时之后加入与原料肉混合。
3.如权利要求2所述的台式烤香肠的配方，其特征在于，所述腌制用料配方，包括：冰水200—300份、磷酸盐3—6份、食盐15—23份、红曲红0.1—0.2份、诱惑红0.012份、味精3—5份、白砂糖17—23份、葡萄糖8—12份、亚硝酸钠0.05—0.08份。
4.如权利要求2所述的台式烤香肠的配方，其特征在于，所述搅拌用料配方的麻辣味配方为：冰水40—60份、红烧肉香精1—2份、烤肠香料5—6份、肉精膏4—5.6份、EVC钠1—1.4份、白酒1.2—1.8份、卡拉胶2.6—3.5份、白胡椒粉1.2—1.7份、分离蛋白26—33份、玉米淀粉60—110份、辣椒面10—14份、花椒粉1.8—2.8份。
5.如权利要求2所述的台式烤香肠的配方，其特征在于，所述搅拌用料配方的孜然味配方为：冰水40—60份、猪肉香膏10—20份、EVC钠1—1.4份、白酒1.2—1.8份、卡拉胶2.6—3.5份、白胡椒粉1.2—1.7份、分离蛋白26—33份、玉米淀粉60—110份、孜然粉10—30份、花椒粉1.8—3.8份。
6.如权利要求2所述的台式烤香肠的配方，其特征在于，所述台式烤香肠的配方为麻辣味烤肠，具体配方为：鸡肉320份、乳化猪皮80份、鸡皮270份、猪肉碎肥120份、冰水300份、磷酸盐4.5份、食盐18份、红曲红0.14份、诱惑红0.012份、味精4.5份、白砂糖20份、葡萄糖10份、亚硝酸钠0.06份、红烧肉香精1.5份、烤肠香料5.5份、肉精膏5份、EVC钠1.2份、白酒1.5份、卡拉胶3份、白胡椒粉1.5份、分离蛋白30份、玉米淀粉100份、辣椒面12份、花椒粉2.5份。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410010780.8A CN103704764A (zh) | 2014-01-09 | 2014-01-09 | 一种台式烤香肠的配方 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410010780.8A CN103704764A (zh) | 2014-01-09 | 2014-01-09 | 一种台式烤香肠的配方 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704764A true CN103704764A (zh) | 2014-04-09 |
Family
ID=50398435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410010780.8A Pending CN103704764A (zh) | 2014-01-09 | 2014-01-09 | 一种台式烤香肠的配方 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704764A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048228A (zh) * | 2017-05-22 | 2017-08-18 | 山东禹王生态食业有限公司 | 一种麻辣风味小烤肠及其制作方法 |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2348255C1 (ru) * | 2007-07-25 | 2009-03-10 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Способ производства вареных колбасных изделий |
| CN101946902A (zh) * | 2010-09-28 | 2011-01-19 | 河南省志元食品有限公司 | 薄荷火腿肠及其制备方法 |
| CN102038208A (zh) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | 一种大红肠及其制作方法 |
| CN102068008A (zh) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | 一种熏煮香肠及其制备方法 |
| CN102370187A (zh) * | 2011-10-12 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | 一种青岛风味烤肠及其制作方法 |
| KR20130133311A (ko) * | 2012-02-14 | 2013-12-09 | 건국대학교 산학협력단 | 돈피와 식이섬유를 혼합하여 제조한 지방대체재가 함유된 저지방 소시지 및 이의 제조방법 |
-
2014
- 2014-01-09 CN CN201410010780.8A patent/CN103704764A/zh active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2348255C1 (ru) * | 2007-07-25 | 2009-03-10 | Государственное образовательное учреждение высшего профессионального образования Воронежская государственная технологическая академия | Способ производства вареных колбасных изделий |
| CN102038208A (zh) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | 一种大红肠及其制作方法 |
| CN101946902A (zh) * | 2010-09-28 | 2011-01-19 | 河南省志元食品有限公司 | 薄荷火腿肠及其制备方法 |
| CN102068008A (zh) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | 一种熏煮香肠及其制备方法 |
| CN102370187A (zh) * | 2011-10-12 | 2012-03-14 | 天津宝迪农业科技股份有限公司 | 一种青岛风味烤肠及其制作方法 |
| KR20130133311A (ko) * | 2012-02-14 | 2013-12-09 | 건국대학교 산학협력단 | 돈피와 식이섬유를 혼합하여 제조한 지방대체재가 함유된 저지방 소시지 및 이의 제조방법 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048228A (zh) * | 2017-05-22 | 2017-08-18 | 山东禹王生态食业有限公司 | 一种麻辣风味小烤肠及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302170B (zh) | 一种黑椒风味猪肉串及其制作方法 | |
| CN102302178A (zh) | 茶香酱牛肉的加工方法 | |
| CN102150869A (zh) | 一种具有台湾风味的猪肉串的制作方法 | |
| CN103504334A (zh) | 一种桂花味鸡肉脯 | |
| CN101496611A (zh) | 羊肉香肠及其制备方法 | |
| CN105249281A (zh) | 即食“狮子头”及其制作方法 | |
| CN104012883A (zh) | 一种香锅牛肉素食及其制备方法 | |
| CN103989193A (zh) | 一种蹄膀的制备方法 | |
| CN102919866B (zh) | 一种脱骨道口烧鸡的工业化制作方法 | |
| CN104473204A (zh) | 一种三鲜糯米鸡肉汉堡饼及其制作方法 | |
| CN104397746A (zh) | 一种速冻烧鸡风味手撕鸡胸的制作方法 | |
| CN101554219A (zh) | 一种椒盐调味料 | |
| CN104171861A (zh) | 一种裹粉配方及其应用 | |
| CN110179099A (zh) | 一种牛肉味的辣椒酱及其制备方法 | |
| CN103494150A (zh) | 基础调味料、制备方法及肉制品制备方法和肉制品 | |
| CN106360391A (zh) | 一种血肠及其制作方法 | |
| CN105595208A (zh) | 一种方便乌鸡煲及其制作方法 | |
| CN103704764A (zh) | 一种台式烤香肠的配方 | |
| CN102150811A (zh) | 酵母调味料及制造方法 | |
| KR101673288B1 (ko) | 도가니와 스지를 이용한 탕류 제조방법 | |
| CN106261948A (zh) | 一种具有鲣鱼海带风味的鱼丸及其加工方法 | |
| CN103504335A (zh) | 一种草莓味鸡肉脯 | |
| CN103504351A (zh) | 一种叉烧肉及其制备方法 | |
| CN107373448A (zh) | 一种蒲烧鳗鱼丝制备工艺 | |
| CN107136424A (zh) | 一种牛干巴及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |