CN104041845A - Green additive-free bologna sausage and making method - Google Patents
Green additive-free bologna sausage and making method Download PDFInfo
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- CN104041845A CN104041845A CN201310084636.4A CN201310084636A CN104041845A CN 104041845 A CN104041845 A CN 104041845A CN 201310084636 A CN201310084636 A CN 201310084636A CN 104041845 A CN104041845 A CN 104041845A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims abstract description 39
- 235000020997 lean meat Nutrition 0.000 claims abstract description 23
- 235000015192 vegetable juice Nutrition 0.000 claims abstract description 21
- 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 abstract description 17
- 239000008103 glucose Substances 0.000 claims abstract description 17
- 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 17
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 17
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 6
- 244000061456 Solanum tuberosum Species 0.000 claims description 6
- 235000015190 carrot juice Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 6
- 210000000936 intestine Anatomy 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000000391 smoking effect Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 5
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 208000019838 Blood disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 208000014951 hematologic disease Diseases 0.000 description 1
- 208000018706 hematopoietic system disease Diseases 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L13/40—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
- A23L33/105—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
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- 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)
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Abstract
The invention brings forward green additive-free bologna sausage and its making method. The green additive-free bologna sausage is composed of the following raw materials, by weight, 80-100 parts of lean meat, 9-12 parts of fat meat, 2-3 parts of salt, 1-2 parts of glucose, 0.4-0.6 part of monosodium glutamate, 8-12 parts of vegetable juice, 0.4-0.6 part of spice. The above raw materials undergo production processes of tumbling, smoking and boiling. Produced products are green, healthy, have low fat content, have high protein content, are fresh and tender in taste, have high nutritive value, are clean and sanitary, and are convenient to store.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, particularly a kind of green additive-free boulogna sausage and preparation method thereof.
Background technology
The boulogna sausage existing in the market is mainly mixed into major ingredient with pork and other animal flesh, and is equipped with starch and food additives and pigment and makes, and materials are loaded down with trivial details, and mouthfeel is poor, and is unfavorable for healthy.Along with people's living standard improves, favor green, more and more obtain consumers in general without the food of food additives." Laiwu red sausage " (publication No.: CN102450672A) disclosed on Chinese patent communique document, its formula is taking pork as major ingredient, but its pig fat meat proportion is larger, and mouthfeel is greasy, fat content is high, easily causes human body high fat of blood and fatty liver disease to occur.
Summary of the invention
The object of the invention provides additive-free boulogna sausage of a kind of green and preparation method thereof, in order to overcome the defect that in the said goods, mouthfeel is greasy, fat content is high, and eliminate the harm of food additives to health, provide a kind of easy to make, tasty mouthfeel, boulogna sausage of green health and preparation method thereof.
The present invention realizes like this:
A kind of green additive-free boulogna sausage, comprises that the raw material of following weight portion forms: thin lean meat 80～100, fat meat 9～12, salt 2～3, glucose 1～2, monosodium glutamate 0.4～0.6, vegetable juice 8～12, spice 0.4～0.6.
For mouthfeel preferably, above-mentioned boulogna sausage comprises the raw material composition of following weight portion:
90 parts of thin lean meat, 10 parts of fat meat, 2.2 parts of salt, 1.5 parts of glucose, 0.5 part of monosodium glutamate, 10 parts of vegetable juice, 0.5 part of spice.
Further, above-mentioned vegetable juice comprises the component of following weight portion:
1 part of 2 parts of carrot juices, 1 part of Celery Juice, 2 parts of tomato juices and potato juice.
A method of making the additive-free boulogna sausage of above-mentioned green, completes according to following steps:
(A), by the fat meat of the thin lean meat of 80～100 weight portions and 9～12 weight portions, clean, draining;
(B) the thin lean meat of, getting above-mentioned 80～100 weight portions is cut into meat cubelets;
(C), get the salt of above-mentioned 2～3 weight portions, the glucose of 1～2 weight portion, the monosodium glutamate of 0.4～0.6 weight portion, the vegetable juice of 8～12 weight portions, the spice of 0.4～0.6 weight portion and join in described meat cubelets, stir and put into tumbler tumbling 3～4 hours;
(D), put into tumbling discharging after above-mentioned 9～12 weight portion fat meat are diced,, after stirring, pour into hog intestine by sausage filler;
(E), the boulogna sausage irrigating be placed in to Fumigator fire-cure, at 75～85 DEG C of temperature, fire-cure 2 hours;
(F), the boulogna sausage after baking is placed in steamer, and maintain the temperature at 80～83 DEG C of boilings 35～45 minutes;
(G), well-done boulogna sausage be placed in to Fumigator fire-cure for the second time, at 78～82 DEG C of temperature, fire-cure 40～45 minutes;
(H) after being cooled to room temperature, above-mentioned boulogna sausage after fire-cureing for the second time carries out vacuum packaging and sterilization.
As preferred technical scheme, described thin lean meat meat cubelets are the small block of 1.5 centimeters.
As preferred technical scheme, get the salt of 2.2 weight portions, the glucose of 1.5 weight portions, the monosodium glutamate of 0.5 weight portion, the vegetable juice of 10 weight portions, the spice of 0.5 weight portion and join in described meat cubelets.
Advantage of the present invention be in described boulogna sausage without the inserting of any food additives, green health; Thin lean meat and fat meat ratio are high, and fat content is few, protein content is high; Vegetable juice provides abundant vitamin, is of high nutritive value; Boiling again after smoking, mouthfeel is fresh and tender, and clean hygiene is convenient to deposit.
Brief description of the drawings
Fig. 1 is that the present invention makes green additive-free boulogna sausage method flow diagram.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, technical scheme of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiment.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
A kind of green additive-free boulogna sausage, comprises that the raw material of following weight portion forms: thin lean meat 80～100, fat meat 9～12, salt 2～3, glucose 1～2, monosodium glutamate 0.4～0.6, vegetable juice 8～12, spice 0.4～0.6.
As preferred technical scheme, a kind of green additive-free boulogna sausage, comprises that the raw material of following weight portion forms:
90 parts of thin lean meat, 10 parts of fat meat, 2.2 parts of salt, 1.5 parts of glucose, 0.5 part of monosodium glutamate, 10 parts of vegetable juice, 0.5 part of spice.
Described vegetable juice comprises the component of following weight portion:
1 part of 2 parts of carrot juices, 1 part of Celery Juice, 2 parts of tomato juices and potato juice.
As shown in Figure 1, a kind of method of making green additive-free boulogna sausage, completes according to following steps:
(A), by the fat meat of the thin lean meat of 80～100 weight portions and 9～12 weight portions, clean, draining;
(B) the thin lean meat of, getting above-mentioned 80～100 weight portions is cut into meat cubelets;
(C), get the salt of above-mentioned 2～3 weight portions, the glucose of 1～2 weight portion, the monosodium glutamate of 0.4～0.6 weight portion, the vegetable juice of 8～12 weight portions, the spice of 0.4～0.6 weight portion and join in described meat cubelets, stir and put into tumbler tumbling 3～4 hours;
(D), put into tumbling discharging after above-mentioned 9～12 weight portion fat meat are diced,, after stirring, pour into hog intestine by sausage filler;
(E), the boulogna sausage irrigating be placed in to Fumigator fire-cure, at 75～85 DEG C of temperature, fire-cure 2 hours;
(F), the boulogna sausage after baking is placed in steamer, and maintain the temperature at 80～83 DEG C of boilings 35～45 minutes;
(G), well-done boulogna sausage be placed in to Fumigator fire-cure for the second time, at 78～82 DEG C of temperature, fire-cure 40～45 minutes;
(H) after being cooled to room temperature, above-mentioned boulogna sausage after fire-cureing for the second time carries out vacuum packaging, sterilization.
Preferably, described thin lean meat meat cubelets are the small block of 1.5 centimeters.
As preferred technical scheme, also can get the salt of 2.2 weight portions, the glucose of 1.5 weight portions, the monosodium glutamate of 0.5 weight portion, the vegetable juice of 10 weight portions, the spice of 0.5 weight portion and join in described thin lean meat meat cubelets.
Embodiment mono-:
By 80 kilograms of thin lean meat and 9 kilograms of fat meat, clean, be cut into the Fang Ding of 1.5 centimeters after draining, getting 2 kilograms of salt, 1 kilogram of glucose, 0.4 kilogram of monosodium glutamate, 8 kilograms of vegetable juice that are made up of carrot juice, Celery Juice, tomato juice and potato juice, 0.4 kilogram of spice joins in described meat cubelets, stir and put into tumbler tumbling 3 hours, after being diced, 9 kilograms of fat meat put into tumbling discharging, after stirring, by sausage filler, meat stuffing is poured into hog intestine.The boulogna sausage irrigating is placed in to Fumigator and fire-cures, at 75 DEG C of temperature, fire-cure after 2 hours, be placed in steamer, maintain the temperature at 80 DEG C of boilings 45 minutes.Well-done boulogna sausage is placed in to Fumigator and fire-cures for the second time, at 78 DEG C of temperature, fire-cure 45 minutes, take out after boulogna sausage is cooled to room temperature and carry out vacuum packaging and sterilization.
Embodiment bis-
Get 90 kilograms of thin lean meat, 10 kilograms of fat meat, 2.2 kilograms of salt, 1.5 kilograms of glucose, 0.5 kilogram of monosodium glutamate, 10 kilograms of the vegetable juice being formed by carrot juice, Celery Juice, tomato juice and potato juice, 0.5 kilogram of spice.By above-mentioned 90 kilograms of thin lean meat and 10 kilograms of fat meat, clean, draining.Above-mentioned 90 kilograms of thin lean meat are cut into the small block of 1.5 centimeters; Get the salt of above-mentioned 2.2 kilograms, 1.5 kilograms of glucose, 0.5 kilogram of monosodium glutamate, 10 kilograms of vegetable juice, 0.5 kilogram of spice and join in described meat cubelets, stir and put into tumbler tumbling 3.5 hours.After above-mentioned 10 kilograms of fat meat are diced, put into tumbling discharging, after stirring, pour into hog intestine by sausage filler.The boulogna sausage irrigating is placed in to Fumigator and fire-cures, at 80 DEG C of temperature, fire-cure 2 hours.Boulogna sausage after baking is placed in steamer, and maintains the temperature at 82 DEG C of boilings 40 minutes.Well-done boulogna sausage is placed in to Fumigator and fire-cures for the second time, at 80 DEG C of temperature, fire-cure 42 minutes, take out after boulogna sausage is cooled to room temperature and carry out vacuum packaging and sterilization.
Embodiment tri-
By thin double centner lean meat and 12 kilograms of fat meat, clean, be cut into the Fang Ding of 1.5 centimeters after draining, getting 3 kilograms of salt, 2 kilograms of glucose, 0.6 kilogram of monosodium glutamate, 12 kilograms of vegetable juice that are made up of carrot juice, Celery Juice, tomato juice and potato juice, 0.6 kilogram of spice joins in described meat cubelets, stir and put into tumbler tumbling 4 hours, after being diced, 12 kilograms of fat meat put into tumbling discharging, after stirring, by sausage filler, meat stuffing is poured into hog intestine.The boulogna sausage irrigating is placed in to Fumigator and fire-cures, at 85 DEG C of temperature, fire-cure after 2 hours, be placed in steamer, maintain the temperature at 83 DEG C of boilings 35 minutes.Well-done boulogna sausage is placed in to Fumigator and fire-cures for the second time, at 82 DEG C of temperature, fire-cure 40 minutes, take out after boulogna sausage is cooled to room temperature and carry out vacuum packaging and sterilization.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (6)
1. the additive-free boulogna sausage of green, is characterized in that, comprises the raw material composition of following weight portion: thin lean meat 80～100, fat meat 9～12, salt 2～3, glucose 1～2, monosodium glutamate 0.4～0.6, vegetable juice 8～12, spice 0.4～0.6.
2. boulogna sausage according to claim 1, is characterized in that, comprises the raw material composition of following weight portion:
Thin lean meat 90, fat meat 10, salt 2.2, glucose 1.5, monosodium glutamate 0.5, vegetable juice 10, spice 0.5.
3. the green additive-free boulogna sausage of one according to claim 1 and 2, is characterized in that, described vegetable juice comprises the component of following weight portion:
1 part of 2 parts of carrot juices, 1 part of Celery Juice, 2 parts of tomato juices and potato juice.
4. a making method for green additive-free boulogna sausage as claimed in claim 1, is characterized in that, completes according to following steps:
(A), by the fat meat of the thin lean meat of 80～100 weight portions and 9～12 weight portions, clean, draining;
(B) the thin lean meat of, getting above-mentioned 80～100 weight portions is cut into meat cubelets;
(C), get the salt of above-mentioned 2～3 weight portions, the glucose of 1～2 weight portion, the monosodium glutamate of 0.4～0.6 weight portion, the vegetable juice of 8～12 weight portions, the spice of 0.4～0.6 weight portion and join in described meat cubelets, stir and put into tumbler tumbling 3～4 hours;
(D), put into tumbling discharging after above-mentioned 9～12 weight portion fat meat are diced,, after stirring, pour into hog intestine by sausage filler;
(E), the boulogna sausage irrigating be placed in to Fumigator fire-cure, at 75～85 DEG C of temperature, fire-cure 2 hours;
(F), the boulogna sausage after baking is placed in steamer, and maintain the temperature at 80～83 DEG C of boilings 35～45 minutes;
(G), well-done boulogna sausage be placed in to Fumigator fire-cure for the second time, at 78～82 DEG C of temperature, fire-cure 40～45 minutes;
(H) after being cooled to room temperature, above-mentioned boulogna sausage after fire-cureing for the second time carries out vacuum packaging and sterilization.
5. a kind of method of making green additive-free boulogna sausage according to claim 4, is characterized in that, described thin lean meat meat cubelets are the small block of 1.5 centimeters.
6. a kind of method of making green additive-free boulogna sausage according to claim 4, it is characterized in that, get the salt of 2.2 weight portions, the glucose of 1.5 weight portions, the monosodium glutamate of 0.5 weight portion, the vegetable juice of 10 weight portions, the spice of 0.5 weight portion and join in described meat cubelets.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310084636.4A CN104041845A (en) | 2013-03-15 | 2013-03-15 | Green additive-free bologna sausage and making method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310084636.4A CN104041845A (en) | 2013-03-15 | 2013-03-15 | Green additive-free bologna sausage and making method |
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| Publication Number | Publication Date |
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| CN104041845A true CN104041845A (en) | 2014-09-17 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310084636.4A Pending CN104041845A (en) | 2013-03-15 | 2013-03-15 | Green additive-free bologna sausage and making method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261919A (en) * | 2016-08-31 | 2017-01-04 | 石家庄市惠康食品有限公司 | A kind of processing method of beef |
| CN108112893A (en) * | 2017-11-28 | 2018-06-05 | 临沂金锣文瑞食品有限公司 | A kind of method for promoting delicious and crisp gastrodermis brittleness |
| CN110037232A (en) * | 2019-05-29 | 2019-07-23 | 哈尔滨裕昌食品有限公司 | A kind of bologna sausage and its processing technology |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102302189A (en) * | 2011-07-08 | 2012-01-04 | 天津市黑子食品有限公司 | Method for making sausages and other meat products |
-
2013
- 2013-03-15 CN CN201310084636.4A patent/CN104041845A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038208A (en) * | 2010-09-14 | 2011-05-04 | 天津宝迪农业科技股份有限公司 | Bologna sausage and preparation method thereof |
| CN102302189A (en) * | 2011-07-08 | 2012-01-04 | 天津市黑子食品有限公司 | Method for making sausages and other meat products |
Non-Patent Citations (1)
| Title |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261919A (en) * | 2016-08-31 | 2017-01-04 | 石家庄市惠康食品有限公司 | A kind of processing method of beef |
| CN108112893A (en) * | 2017-11-28 | 2018-06-05 | 临沂金锣文瑞食品有限公司 | A kind of method for promoting delicious and crisp gastrodermis brittleness |
| CN108112893B (en) * | 2017-11-28 | 2021-07-13 | 临沂金锣文瑞食品有限公司 | Method for improving skin brittleness of crispy sausage |
| CN110037232A (en) * | 2019-05-29 | 2019-07-23 | 哈尔滨裕昌食品有限公司 | A kind of bologna sausage and its processing technology |
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Application publication date: 20140917 |