CN103783558A - 一种含蚕蛹蛋白香肠的配方 - Google Patents
一种含蚕蛹蛋白香肠的配方 Download PDFInfo
- Publication number
- CN103783558A CN103783558A CN201410057773.3A CN201410057773A CN103783558A CN 103783558 A CN103783558 A CN 103783558A CN 201410057773 A CN201410057773 A CN 201410057773A CN 103783558 A CN103783558 A CN 103783558A
- Authority
- CN
- China
- Prior art keywords
- silkworm pupa
- sausage
- formula
- pupa protein
- containing sausage
- 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 31
- 241000382353 Pupa Species 0.000 title claims abstract description 27
- 241000255789 Bombyx mori Species 0.000 title claims abstract description 21
- 108090000623 proteins and genes Proteins 0.000 title abstract description 7
- 102000004169 proteins and genes Human genes 0.000 title abstract description 7
- 235000015277 pork Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 6
- 229920002261 Corn starch Polymers 0.000 claims abstract description 6
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 6
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 6
- 239000008120 corn starch Substances 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000001702 nutmeg Substances 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims description 9
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 229940099112 cornstarch Drugs 0.000 claims description 5
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 2
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 11
- 239000002994 raw material Substances 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 235000021110 pickles Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000019692 hotdogs Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000002985 plastic film Substances 0.000 description 2
- 229920006255 plastic film Polymers 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 108010060231 Insect Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 230000001256 tonic 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
-
- 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)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Microbiology (AREA)
- Biochemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cosmetics (AREA)
Abstract
本发明公开了一种含蚕蛹蛋白香肠的配方。该含蚕蛹蛋白香肠的配方包含以下重量百分比的组成：蚕蛹蛋白55%，猪肉肥膘10%，盐1.6%，糖3%，味精0.6%，复合磷酸盐0.3%，卡拉胶0.3%，玉米淀粉2%，变性淀粉1.6%，白胡椒粉0.3%，豆蔻粉0.04%，油桂粉0.1%，水22%，蚕蛹香精0.15%，曲酒3%，亚硝酸钠0.01%。本发明的产品在保证蚕蛹特殊口感的同时，味道醇厚，且具有调节营养均衡、增加人体免疫力功效，是一种营养丰富的食品，让消费者具有更多的选择，其生产制作方法适用推广使用。
Description
技术领域
本发明属于食品加工技术领域，特别涉及一种含蚕蛹蛋白香肠的配方。
背景技术
目前，各个食品加工厂、超市、热狗店还没有用蚕蛹作为原料制成热狗食品，而蚕蛹是体弱、病后、老人及产妇产后的高级营养补品。蚕蛹能产生具有药理学活性物质，可有效提高人体内白细胞水平，从而提高免疫力、延缓衰老。蚕蛹蛋白质由18种氨基酸组成，其中人体必需的8种氨基酸含量很高。蚕蛹中的这8种人体必需的氨基酸含量大约是猪肉的2倍、鸡蛋的4倍、牛奶的10倍，且营养均衡、比例适当，是一种优质的昆虫蛋白质。
本发明将蚕蛹蛋白代替传统香肠中的肉类和植物蛋白。
该含蚕蛹蛋白香肠的特点：
(1)富有人体所需要的8中氨基酸，营养平衡。
(2)传统热狗或香肠的肉类和蛋白类，一般分别来自于动物和植物，如大豆蛋白，改用蚕蛹蛋白可以将两种原料变为一种原料。
(3)蚕蛹蛋白制造的热狗或香肠，在烘焙或煎烤或烹炸时散发出蚕蛹的芳香。
(4)蚕丝、陶瓷、茶等都在中国具有悠久的历史，乃至在世界闻名遐迩。蚕蛹是蚕丝生产过程中的副产品，蚕蛹蛋白一旦开发利用，不但影响我国，甚至影响世界的快餐产品市场。
用蚕蛹蛋白代替传统香肠中的肉类和植物蛋白的做法目前未见报道。
发明内容
本发明的目的是提供一种含蚕蛹蛋白香肠的配方。
一种含蚕蛹蛋白香肠的配方，包含以下重量百分比的组成：蚕蛹蛋白55%，猪肉肥膘10%，盐1.6%，糖3%，味精0.6%，复合磷酸盐0.3%，卡拉胶0.3%，玉米淀粉2%，变性淀粉1.6%，白胡椒粉0.3%，豆蔻粉0.04%，油桂粉0.1%，水22%，蚕蛹香精0.15%，曲酒3%，亚硝酸钠0.01%。
将上述重量百分比的配方组成按照以下步骤制造含蚕蛹蛋白香肠：
(1)绞馅
将猪肉肥膘进行绞制，制成肉馅。
(2)腌制
向绞制好的肉馅中添加蚕蛹蛋白、盐、糖、味精、卡拉胶、曲酒和亚硝酸钠，混合均匀，然后将肉馅压实，表面覆盖一层塑料薄膜，放置在低温库中存放12小时进行腌制，库温保持在0-4℃。
(3)混合拌馅
在搅拌机里依次加入腌制好的肉馅、水、复合磷酸盐、白胡椒粉、豆蔻粉、油桂粉和蚕蛹香精，搅拌5分钟，最后加入玉米淀粉和变性淀粉搅拌3分钟。
(4)灌肠
采用天然肠衣或者蛋白肠衣，天然肠衣用猪肠衣，直径22-24mm，蛋白肠衣直径22mm，根据灌装肠衣的长度来控制肠体的重量，灌肠机采用真空灌肠机。
(5)香肠加工包装
这一步根据实际需求情况操作，如果不做成熟的，将灌好的香肠直接速冻包装；如果加工成熟食，将灌好的香肠均匀地摆放到烘炉里，烘制工艺提交如下：第一步，干燥30分钟，炉温60℃；第二步，蒸煮20分钟，炉温72℃；第三步，烘烤40分钟，炉温60℃。然后冷却至室温，最后速冻包装。
本发明的有益效果是：
本发明的产品在保证蚕蛹特殊口感的同时，味道醇厚，且具有调节营养均衡、增加人体免疫力功效，是一种营养丰富的食品，让消费者具有更多的选择，其生产制作方法适用推广使用。
具体实施方式
实施例：
本实施例以制造2000克含蚕蛹蛋白香肠为例，具体配方原料用量见下表：
表1 原料配比表
| 序号 | 原料名称 | 配料表的比例 | 加入量/克 |
| 1 | 蚕蛹蛋白 | 55% | 1100 |
| 2 | 猪肉肥膘 | 10% | 200 |
| 3 | 盐 | 1.6% | 32 |
| 4 | 糖 | 3% | 60 |
| 5 | 味精 | 0.6% | 12 |
| 6 | 复合磷酸盐 | 0.3% | 6 |
| 7 | 卡拉胶 | 0.3% | 6 |
| 8 | 玉米淀粉 | 2% | 40 |
| 9 | 变性淀粉 | 1.6% | 32 |
| 10 | 白胡椒粉 | 0.3% | 6 |
| 11 | 豆蔻粉 | 0.04% | 0.8 |
| 12 | 油桂粉 | 0.1% | 2 |
| 13 | 蚕蛹香精 | 0.15% | 3 |
| 14 | 曲酒 | 3% | 6 |
| 15 | 亚硝酸钠 | 0.01% | 0.2 |
| 16 | 水 | 22% | 440 |
将上述用量的原料按照以下步骤制造含蚕蛹蛋白香肠：
(1)绞馅
将猪肉肥膘进行绞制，制成肉馅。
(2)腌制
向绞制好的肉馅中添加蚕蛹蛋白、盐、糖、味精、卡拉胶、曲酒和亚硝酸钠，混合均匀，然后将肉馅压实，表面覆盖一层塑料薄膜，放置在低温库中存放12小时进行腌制，库温保持在2℃。
(3)混合拌馅
在搅拌机里依次加入腌制好的肉馅、水、复合磷酸盐、白胡椒粉、豆蔻粉、油桂粉和蚕蛹香精，搅拌5分钟，最后加入玉米淀粉和变性淀粉搅拌3分钟。
(4)灌肠
采用蛋白肠衣，蛋白肠衣直径22mm，根据灌装肠衣的长度来控制肠体的重量，灌肠机采用真空灌肠机。
(5)香肠加工包装
加工成熟食，将灌好的香肠均匀地摆放到烘炉里，烘制工艺提交如下：第一步，干燥30分钟，炉温60℃；第二步，蒸煮20分钟，炉温72℃；第三步，烘烤40分钟，炉温60℃，然后冷却至室温，最后速冻包装。
Claims (1)
1.一种含蚕蛹蛋白香肠的配方，其特征在于该配方包含以下重量百分比的组成：蚕蛹蛋白55%，猪肉肥膘10%，盐1.6%，糖3%，味精0.6%，复合磷酸盐0.3%，卡拉胶0.3%，玉米淀粉2%，变性淀粉1.6%，白胡椒粉0.3%，豆蔻粉0.04%，油桂粉0.1%，水22%，蚕蛹香精0.15%，曲酒3%，亚硝酸钠0.01%。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410057773.3A CN103783558A (zh) | 2014-02-20 | 2014-02-20 | 一种含蚕蛹蛋白香肠的配方 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410057773.3A CN103783558A (zh) | 2014-02-20 | 2014-02-20 | 一种含蚕蛹蛋白香肠的配方 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103783558A true CN103783558A (zh) | 2014-05-14 |
Family
ID=50659944
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410057773.3A Pending CN103783558A (zh) | 2014-02-20 | 2014-02-20 | 一种含蚕蛹蛋白香肠的配方 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103783558A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616446A (zh) * | 2017-01-20 | 2017-05-10 | 西南大学 | 一种含有蚕蛹蛋白的肉制品及其制备方法 |
| CN109170502A (zh) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | 一种蚕蛹肉糜肠及其加工方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301069A (zh) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | 一种香菇素香肠及其制备方法 |
| CN102293414A (zh) * | 2011-09-23 | 2011-12-28 | 大连创达技术交易市场有限公司 | 一种水果香肠的制作方法 |
-
2014
- 2014-02-20 CN CN201410057773.3A patent/CN103783558A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301069A (zh) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | 一种香菇素香肠及其制备方法 |
| CN102293414A (zh) * | 2011-09-23 | 2011-12-28 | 大连创达技术交易市场有限公司 | 一种水果香肠的制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 任淑文等: "柞蚕蛹茶肠加工工艺的研究", 《北方蚕业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616446A (zh) * | 2017-01-20 | 2017-05-10 | 西南大学 | 一种含有蚕蛹蛋白的肉制品及其制备方法 |
| CN109170502A (zh) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | 一种蚕蛹肉糜肠及其加工方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933611A (zh) | 一种开袋即食的食用菌加工方法 | |
| CN101869321B (zh) | 汤汁即食鲍鱼及其制备方法 | |
| CN102726750A (zh) | 一种早餐肠及其生产方法 | |
| CN103005518A (zh) | 一种新型鱼皮肉燕饺及其制备方法 | |
| CN103734752A (zh) | 一种以粘玉米和奶酪做馅的包心肉丸及其制作方法 | |
| CN107495310A (zh) | 一种香菇豆渣酱及其制备方法 | |
| CN105054106B (zh) | 一种雪梨香肠及其制作方法 | |
| CN103202458B (zh) | 牛肉香菇酱及其制备方法 | |
| CN103829269A (zh) | 西式鸡肉粒制备方法 | |
| CN108450810A (zh) | 一种包心鱼丸及其生产工艺 | |
| CN105495311A (zh) | 一种即食汤圆专用粉、即食汤圆及其制备方法 | |
| CN102370167A (zh) | 阿胶粉条及其加工方法 | |
| CN103783558A (zh) | 一种含蚕蛹蛋白香肠的配方 | |
| CN103734803A (zh) | 一种龙虾火腿肠的加工方法 | |
| CN105341766A (zh) | 一种鱼丸及其制备方法 | |
| KR101582559B1 (ko) | 배즙 숙성 훈제 오리 및 이의 제조방법 | |
| CN101310624A (zh) | 一种猪蹄肠及其制作方法 | |
| CN103783110A (zh) | 一种含蚕蛹蛋白肉饼的配方 | |
| CN102940278A (zh) | 一种香脆鸡蛋素肠及其制备方法 | |
| CN105248933A (zh) | 一种白羽鸡饲料的制作方法 | |
| CN105410774A (zh) | 一种藕泥调理食品 | |
| CN105165961A (zh) | 西葫芦手工麻花的制备方法 | |
| CN104824708A (zh) | 一种糯米鸡肉肠及其制备方法 | |
| CN104207101A (zh) | 番茄果蔬风味的蘸酱及其制备方法 | |
| CN108095042A (zh) | 一种灯笼果酱 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140514 |