CN104041848A - Breakfast sausage and preparation method of breakfast sausage - Google Patents
Breakfast sausage and preparation method of breakfast sausage Download PDFInfo
- Publication number
- CN104041848A CN104041848A CN201410292746.4A CN201410292746A CN104041848A CN 104041848 A CN104041848 A CN 104041848A CN 201410292746 A CN201410292746 A CN 201410292746A CN 104041848 A CN104041848 A CN 104041848A
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- breakfast sausage
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- filling
- minutes
- 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.)
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 33
- 235000021152 breakfast Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 210000000936 intestine Anatomy 0.000 claims description 11
- 239000002245 particle Substances 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000010411 cooking Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 8
- 230000015572 biosynthetic process Effects 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 238000005338 heat storage Methods 0.000 claims description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000013372 meat Nutrition 0.000 abstract description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 abstract description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000020776 essential amino acid Nutrition 0.000 abstract description 2
- 239000003797 essential amino acid Substances 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 229910052749 magnesium Inorganic materials 0.000 abstract description 2
- 239000011777 magnesium Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 229910052700 potassium Inorganic materials 0.000 abstract description 2
- 239000011591 potassium Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 108060008539 Transglutaminase Proteins 0.000 abstract 2
- 102000003601 transglutaminase Human genes 0.000 abstract 2
- 102000008186 Collagen Human genes 0.000 abstract 1
- 108010035532 Collagen Proteins 0.000 abstract 1
- 229920001436 collagen Polymers 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 239000002390 adhesive tape Substances 0.000 description 9
- 238000007710 freezing Methods 0.000 description 6
- 230000008014 freezing Effects 0.000 description 6
- 238000012856 packing Methods 0.000 description 6
- 238000001514 detection method Methods 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 229910052751 metal Inorganic materials 0.000 description 3
- 239000002184 metal Substances 0.000 description 3
- 238000005057 refrigeration Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition 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
- A23L13/40—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
- A23L13/60—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
Abstract
The invention discloses a breakfast sausage and a preparation method of the breakfast sausage. The breakfast sausage comprises the following raw materials in parts by weight: 55-65 parts of pork, 20-30 parts of water, 4-6 parts of fat lining, 4-6 parts of starch, 1-1.4 parts of salt, 1.4-1.6 parts of white granulated sugar, 0.4-0.6 part of monosodium glutamate, 0.8-1.2 parts of black pepper granules and 0.6-1 part of transglutaminase (TG). After the technical scheme is adopted, the breakfast sausage and the preparation method of the breakfast sausage have the beneficial effects that collagen casing is adopted, so that the breakfast sausage contains rich protein and essential amino acids needed by a human body and is rich in nutrient elements such as potassium, iron and magnesium which are needed by the human body; the breakfast sausage body is full in whole structure, perfect in meat sense and delicious in taste.
Description
Technical field
The present invention relates to a kind of intestines class and preparation method thereof, be specifically related to a kind of breakfast sausage and preparation method thereof.
Background technology
Breakfast sausage utilizes auxiliary material meat, and the operations such as process tumbling, vacuum are recorded, drying and cooking, precooling quick-frozen process, and main component is auxiliary material meat, starch, essence etc.Along with the raising of people's living standard, absorption nutritional labeling and the fresh quality early hidden have been had to higher requirement, and present domestic most intestines class sense organ has been not enough to meet people's demand.
Summary of the invention
Technical problem to be solved by this invention is to provide breakfast sausage that a kind of delicious flavour, sense organ novelty and voluptuousness are pure and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: breakfast sausage, comprises that following weight portion raw material makes: pork 55-65 part, water 20-30 part, show condition 4-6 part, starch 4-6 part, salt 1-1.4 part, white granulated sugar 1.4-1.6 part, monosodium glutamate 0.4-0.6 part, black pepper particle 0.8-1.2 part, TG enzyme 0.6-1 part.
As preferred technical scheme, breakfast sausage, comprises that following weight portion raw material makes: 60 parts of porks, 25 parts, water, 5 parts of show conditions, 5 parts of starch, 1.2 parts of salt, 1.5 parts of white granulated sugars, 0.5 part of monosodium glutamate, 1 part of black pepper particle, 0.8 part of TG enzyme.
The present invention also provides the preparation method of above-mentioned breakfast sausage, comprises the following steps:
(1) by 8mm orifice plate strand system for pork, show condition is cut into 0.5 ㎜ * 0.5, ㎜ * 0.5 ㎜ size, standby;
(2) tumbling technique: first put into cutmixer 55% of pork, salt and the total water of twisting with 8mm orifice plate and cut at a high speed to mix after 1 minute and put into tumbler tumbling 30 minutes, sugar, monosodium glutamate, starch, black pepper particle, TG enzyme and the remaining water of total amount being put into cutmixer cuts at a high speed and mixes after 1 minute again, add tumbler together with show condition, be evacuated to-0.09kpa then tumbling went out filling after 30 minutes, put in 0-4 ℃ of constant heat storage standing 4 hours standby;
3. freshen filling filling formation operation, adopt automatic vacuum bottle placer filling, casing adopts Collagent casing for sausages, even 20 grams/of size, long 8cm/ grain;
4. filling good intestines body is carried out to drying and cooking, 72 ℃ of baking temperatures, dry 15 minutes, 78 ℃ of boiling temperatures, boiling 20 minutes.
5. the intestines body after drying and cooking is carried out to quick-frozen, product quick-frozen to central temperature below-18 ℃.
Owing to having adopted technique scheme, the present invention has following beneficial effect: adopt Collagent casing for sausages, intestines contain rich in protein, essential amino acid, are rich in the nutrient of the human body needs such as potassium, iron, magnesium simultaneously; Intestines body overall structure is full, voluptuousness is pure, delicious flavour.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1:
Breakfast sausage, comprises following weight portion raw material: 55 parts of porks, 20 parts, water, 4 parts of show conditions, 4 parts of starch, 1 part of salt, 1.4 parts of white granulated sugars, 0.4 part of monosodium glutamate, 0.8 part of black pepper particle, 0.6 part of TG enzyme.
The preparation method of above-mentioned breakfast sausage, comprises the following steps:
(1) by 8mm orifice plate strand system for pork, show condition is cut into 0.5 ㎜ * 0.5, ㎜ * 0.5 ㎜ size, standby.
(2) tumbling technique: first put into cutmixer 55% of pork, salt and the total water of twisting with 8mm orifice plate and cut at a high speed to mix after 1 minute and put into tumbler tumbling 30 minutes, sugar, monosodium glutamate, starch, black pepper particle, TG enzyme and the remaining water of total amount being put into cutmixer cuts at a high speed and mixes after 1 minute again, add tumbler together with show condition, be evacuated to-0.09kpa then tumbling put into filling car by the fillings of accomplishing fluently after 30 minutes, be placed in 0-4 ℃ standing standing 4 hours standby.
(3) freshen filling filling formation; Adopt automatic vacuum bottle placer filling, casing adopts Collagent casing for sausages, even 20 grams/of size, long 8cm/ grain.
(4) by filling good intestines body drying and cooking: 72 ℃ of baking temperatures, dry 15 minutes, 78 ℃ of boiling temperatures, boiling 20 minutes.
(5) quick-frozen: product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited: according to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in: product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than December.
Embodiment 2:
Breakfast sausage, comprises following weight portion raw material: 60 parts of porks, 25 parts, water, 5 parts of show conditions, 5 parts of starch, 1.2 parts of salt, 1.5 parts of white granulated sugars, 0.5 part of monosodium glutamate, 1 part of black pepper particle, 0.8 part of TG enzyme.
The preparation method of above-mentioned breakfast sausage, comprises the following steps:
(1) by 8mm orifice plate strand system for pork, show condition is cut into 0.5 ㎜ * 0.5, ㎜ * 0.5 ㎜ size, standby.
(2) tumbling technique: first put into cutmixer 55% of pork, salt and the total water of twisting with 8mm orifice plate and cut at a high speed to mix after 1 minute and put into tumbler tumbling 30 minutes, sugar, monosodium glutamate, starch, black pepper particle, TG enzyme and the remaining water of total amount being put into cutmixer cuts at a high speed and mixes after 1 minute again, add tumbler together with show condition, then tumbling after 30 minutes of be evacuated to-0.09kpa
The fillings of accomplishing fluently is put into filling car, be placed in 0-4 ℃ standing standing 4 hours standby.
(3) freshen filling filling formation; Adopt automatic vacuum bottle placer filling, casing adopts Collagent casing for sausages, even 20 grams/of size, long 8cm/ grain.
(4) by filling good intestines body drying and cooking: 72 ℃ of baking temperatures, dry 15 minutes, 78 ℃ of boiling temperatures, boiling 20 minutes.
(5) quick-frozen: product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited: according to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in: product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than December.
Embodiment 3:
Breakfast sausage, comprises following weight portion raw material: 65 parts of porks, 30 parts, water, 6 parts of show conditions, 6 parts of starch, 1.4 parts of salt, 1.6 parts of white granulated sugars, 0.6 part of monosodium glutamate, 1.2 parts of black pepper particles, 1 part of TG enzyme.
The preparation method of above-mentioned breakfast sausage, comprises the following steps:
(1) by 8mm orifice plate strand system for pork, show condition is cut into 0.5 ㎜ * 0.5, ㎜ * 0.5 ㎜ size, standby.
(2) tumbling technique: first put into cutmixer 55% of pork, salt and the total water of twisting with 8mm orifice plate and cut at a high speed to mix after 1 minute and put into tumbler tumbling 30 minutes, sugar, monosodium glutamate, starch, black pepper particle, TG enzyme and the remaining water of total amount being put into cutmixer cuts at a high speed and mixes after 1 minute again, add tumbler together with show condition, then tumbling after 30 minutes of be evacuated to-0.09kpa
The fillings of accomplishing fluently is put into filling car, be placed in 0-4 ℃ standing standing 4 hours standby.
(3) freshen filling filling formation;
Adopt automatic vacuum bottle placer filling, casing adopts Collagent casing for sausages, even 20 grams/of size, long 8cm/ grain.
(4) drying and cooking: by 72 ℃ of filling good intestines body baking temperatures, dry 15 minutes, 78 ℃ of boiling temperatures, boiling 20 minutes.
(5) quick-frozen: product is uniform with full-automatic instant freezer quick-frozen by the sequencing of process time, make the central temperature of product-18 ℃ of following packings; Or put into quick freezing repository, quick freezing repository temperature remains on-25 ℃.
(6) weighing, packing, gold are visited: according to client, need to pack product, packaged product is cased after the detection of metal detector, correct sign outside case; With adhesive tape, case closedtop is good, adhesive tape should be pasted smooth, must not have fold, and almost symmetry is answered on adhesive tape both sides.
(7) warehouse-in: product is placed on to-18 ℃ of following freezer refrigerations, product temperature is below-18 ℃, and storage period is no more than December.
The tumbler of using in the inventive method, vacuum filling machine, full-automatic instant freezer are the conventional machinery of food industry, do not repeat them here.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand, the present invention is not restricted to the described embodiments, that in above-described embodiment and description, describes just illustrates principle of the present invention, without departing from the spirit and scope of the present invention, the present invention also has these changes and improvements of various changes and modifications and falls into and require in the scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (5)
1. breakfast sausage, it is characterized in that, comprise following weight portion raw material: pork 55-65 part, water 20-30 part, show condition 4-6 part, starch 4-6 part, salt 1-1.4 part, white granulated sugar 1.4-1.6 part, monosodium glutamate 0.4-0.6 part, black pepper particle 0.8-1.2 part, TG enzyme 0.6-1 part.
2. the preparation method of breakfast sausage as claimed in claim 1, is characterized in that, comprises the following steps:
(1) by 8mm orifice plate strand system for pork, show condition is cut into 0.5 ㎜ * 0.5, ㎜ * 0.5 ㎜ size, standby;
(2) tumbling technique: first put into cutmixer 55% of pork, salt and the total water of twisting with 8mm orifice plate and cut at a high speed to mix after 1 minute and put into tumbler tumbling 30 minutes, sugar, monosodium glutamate, starch, black pepper particle, TG enzyme and the remaining water of total amount being put into cutmixer cuts at a high speed and mixes after 1 minute again, add tumbler together with show condition, be evacuated to-0.09kpa then tumbling went out filling after 30 minutes, put in 0-4 ℃ of constant heat storage standing 4 hours standby.
3. the preparation method of breakfast sausage as claimed in claim 2, is characterized in that: described in freshen filling filling formation operation, adopt automatic vacuum bottle placer filling, casing adopts Collagent casing for sausages, even 20 grams/of size, long 8cm/ grain.
4. the preparation method of breakfast sausage as claimed in claim 3, is characterized in that: filling good intestines body is carried out to drying and cooking, 72 ℃ of baking temperatures, dry 15 minutes, 78 ℃ of boiling temperatures, boiling 20 minutes.
5. the preparation method of breakfast sausage as claimed in claim 4, is characterized in that: the intestines body after drying and cooking is carried out to quick-frozen, product quick-frozen to central temperature below-18 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292746.4A CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292746.4A CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104041848A true CN104041848A (en) | 2014-09-17 |
| CN104041848B CN104041848B (en) | 2016-06-01 |
Family
ID=51495715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410292746.4A Active CN104041848B (en) | 2014-06-27 | 2014-06-27 | The making method of breakfast sausage |
Country Status (1)
| Country | Link |
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| CN (1) | CN104041848B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586685A (en) * | 2020-11-30 | 2021-04-02 | 成都希望食品有限公司 | Sausage and preparation method thereof |
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|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| CN102793194A (en) * | 2012-08-20 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | Black pepper-flavor crispy sausage and manufacturing method thereof |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| KR20140015801A (en) * | 2012-07-25 | 2014-02-07 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
-
2014
- 2014-06-27 CN CN201410292746.4A patent/CN104041848B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102068008A (en) * | 2010-10-19 | 2011-05-25 | 天津春发食品配料有限公司 | Smoked and cooked sausage and preparation method thereof |
| CN102273650A (en) * | 2011-09-02 | 2011-12-14 | 天津春发生物科技集团有限公司 | Cantonese black pepper sausage and preparation method thereof |
| KR20140015801A (en) * | 2012-07-25 | 2014-02-07 | 건국대학교 산학협력단 | Manufacturing method of sausages containing pork skin collagen |
| CN102793194A (en) * | 2012-08-20 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | Black pepper-flavor crispy sausage and manufacturing method thereof |
| CN103340440A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Muslim crisp sausage and making method thereof |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112586685A (en) * | 2020-11-30 | 2021-04-02 | 成都希望食品有限公司 | Sausage and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN104041848B (en) | 2016-06-01 |
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Denomination of invention: Preparation method of breakfast sausage Effective date of registration: 20211217 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
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Date of cancellation: 20221215 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2021980015534 |
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Denomination of invention: How to make breakfast sausage Effective date of registration: 20221216 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
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| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20231122 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2022980027921 |
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| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The method of making breakfast sausages Effective date of registration: 20231127 Granted publication date: 20160601 Pledgee: Shandong Zhucheng rural commercial bank Limited by Share Ltd. Pledgor: SHANDONG JIA SHIBO CHANG FOOD Co.,Ltd. Registration number: Y2023980067779 |