CN104172252A - Roasted sausage and processing method thereof - Google Patents
Roasted sausage and processing method thereof Download PDFInfo
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- CN104172252A CN104172252A CN201410319797.1A CN201410319797A CN104172252A CN 104172252 A CN104172252 A CN 104172252A CN 201410319797 A CN201410319797 A CN 201410319797A CN 104172252 A CN104172252 A CN 104172252A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 9
- 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 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 9
- 239000010452 phosphate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 6
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 5
- 240000006365 Vitis vinifera Species 0.000 claims abstract 2
- 210000000936 intestine Anatomy 0.000 claims description 19
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000004087 circulation Effects 0.000 abstract description 2
- 229910052802 copper Inorganic materials 0.000 abstract description 2
- 239000010949 copper Substances 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000006870 function Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 235000019155 vitamin A Nutrition 0.000 abstract description 2
- 239000011719 vitamin A Substances 0.000 abstract description 2
- 235000019166 vitamin D Nutrition 0.000 abstract description 2
- 239000011710 vitamin D Substances 0.000 abstract description 2
- 235000019168 vitamin K Nutrition 0.000 abstract description 2
- 239000011712 vitamin K Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 230000035807 sensation Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 235000019163 vitamin B12 Nutrition 0.000 abstract 1
- 239000011715 vitamin B12 Substances 0.000 abstract 1
- 235000019158 vitamin B6 Nutrition 0.000 abstract 1
- 239000011726 vitamin B6 Substances 0.000 abstract 1
- 241000219095 Vitis Species 0.000 description 4
- 238000000034 method 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
- NHZMQXZHNVQTQA-UHFFFAOYSA-N pyridoxamine Chemical compound CC1=NC=C(CO)C(CN)=C1O NHZMQXZHNVQTQA-UHFFFAOYSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 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
- 230000035764 nutrition Effects 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000008151 pyridoxamine Nutrition 0.000 description 1
- 239000011699 pyridoxamine Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 229940046010 vitamin k Drugs 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
- A23L13/50—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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a roasted sausage and a processing method thereof. The roasted sausage is prepared from the following raw materials in parts by weight: 60-70 parts of chicken, 20-30 parts of water, 10-15 parts of starch, 1.3-1.5 parts of salt, 0.05-0.07 part of phosphate, 1.5-1.6 parts of white sugar, 0.4-0.5 part of monosodium glutamate, 0.5-0.55 part of western style basil powder and 0.5-0.55 part of western style grape wine. According to the technical scheme, the roasted sausage has the beneficial effects of being capable of effectively combining the characteristics of rich spice and fine mouth feel of a western style sausage and having various health functions of dispelling wind-evil, promoting the circulation of qi, resolving dampness, helping digestion, activating blood, removing toxic materials and the like; the sausage is full in overall structure and meat sensation, tender and crisp in mouth feel, high-protein, low-fat and rich in vitamins B12, B6, A, D, K and the like, is a main source of microelements such as phosphorus, iron, copper and zinc, and is easy to digest and absorb by a human body.
Description
Technical field
The present invention relates to a kind of roasting intestines, also relate to the processing method of this kind of roasting intestines batch production.
Background technology
Sausage utilizes auxiliary material, meat, processes in the operation such as shortening, asepsis vacuum packing of recording, fire-cure through vacuum, and main component is auxiliary material meat, starch, essence etc.Due to the raising of people's living standard, increasing along with along with international exchange, Western-style flavor sausage more and more receives an acclaim in China, but in China, Western-style roasting intestines kind is not very many, and taste is single, can not meet the requirement of people to sausage mouthfeel and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, delicate mouthfeel, and is rich in the roasting intestines of the various vitamins that needed by human body wants.
For solving the problems of the technologies described above, the present invention is made up of following weight portion raw material: chicken 60-70 part, water 20-30 part, starch 10-15 part, salt 1.3-1.5 part, phosphate 0.05-0.07 part, white sugar 1.5-1.6 part, monosodium glutamate 0.4-0.5 part, Western-style sweet basil powder 0.5-0.55 part, Western-style grape wine 0.5-0.55 part.
The present invention also provides a kind of method of processing above-mentioned roasting intestines, and it comprises the following steps:
(1), chicken is thawed to central temperature at ± 2 DEG C;
(2), start cutmixer, first 1700-1900 rev/min, the chicken having thawed is slightly cut into slightly viscosity of granule, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again the salt weighing up, cut one minute with 1700-1900 rev/min, cut to exquisiteness, when viscosity is very large, underspeed as 1700-1900 rev/min, add white sugar, monosodium glutamate, spice, evenly, add again starch, water, keep this speed to cut and mix half point, fine and smooth to surface, toughness, glossy, add duck skin to stir;
(3), the fillings of accomplishing fluently is put into filling car, standing use overnight;
(4), fillings is poured in sausage filler; Select 17mm casing to carry out filling;
(5), the intestines that irrigate are placed in steam box, the first step, 50 DEG C of boilings 10 minutes; Second step, 50 DEG C are dried 10 minutes; The 3rd, 76 DEG C of boilings 15 minutes;
(6), steam complete intestines and must be placed in the cooling sabot of precooling room;
(7), with full-automatic instant freezer quick-frozen, make the central temperature of product-18 DEG C of following packagings, or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
Adopt the beneficial effect that produces of such scheme to be: this product can be effectively strong in conjunction with Western Sausage spices, the feature of delicate mouthfeel, there is the plurality of health care functions such as dispelling wind promoting the circulation of qi, dampness elimination help digestion, invigorate blood circulation, removing toxic substances.Intestines class overall structure is full, voluptuousness is pure, mouthfeel is tender crisp, and high protein, low fat are rich in cobalamin, pyridoxamine, vitamin A, vitamin D and vitamin K etc., also be the main source of the trace elements such as phosphorus, iron, copper, zinc, be easy to human body and digest and assimilate.
Detailed description of the invention
Now in conjunction with detailed description of the invention, the present invention will be further described.
Embodiment 1:
Roasting intestines, are made up of following weight portion raw material: 60 parts, chicken; 20 parts, water, 10 parts of starch, 1.3 parts of salt, 0.05 part of phosphate, 1.5 parts of white sugar, 0.4 part of monosodium glutamate, 0.5 part, Western-style sweet basil powder, 0.5 part of Western-style grape wine.
The preparation method of above-mentioned roasting intestines, comprises the following steps:
(1), chicken is thawed to central temperature at ± 2 DEG C;
(2), start cutmixer, first 1700-1900 rev/min, the chicken having thawed is slightly cut into slightly viscosity of granule, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again the salt weighing up, cut one minute with 1700-1900 rev/min, cut to exquisiteness, when viscosity is very large, underspeed as 1700-1900 rev/min, add white sugar, monosodium glutamate, spice, evenly, add again starch, water, keep this speed to cut and mix half point, fine and smooth to surface, toughness, glossy, add duck skin to stir;
(3), the fillings of accomplishing fluently is put into filling car, standing use overnight;
(4), fillings is poured in sausage filler; Select 17mm casing to carry out filling;
(5), the intestines that irrigate are placed in steam box, the first step, 50 DEG C of boilings 10 minutes; Second step, 50 DEG C are dried 10 minutes; The 3rd, 76 DEG C of boilings 15 minutes;
(6), steam complete intestines and must be placed in the cooling sabot of precooling room;
(7), with full-automatic instant freezer quick-frozen, make the central temperature of product-18 DEG C of following packagings, or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
Embodiment 2:
Roasting intestines, are made up of following weight portion raw material: 65 parts, chicken, 25 parts, water, 12.5 parts of starch, 1.4 parts of salt, 0.06 part of phosphate, 1.55 parts of white sugar, 0.45 part of monosodium glutamate, 0.52 part, Western-style sweet basil powder, 0.52 part of Western-style grape wine.
Processing and fabricating step is with embodiment 1.
Embodiment 3:
Roasting intestines, are made up of following weight portion raw material: 70 parts, chicken, 30 parts, water, 15 parts of starch, 1.5 parts of salt, 0.07 part of phosphate, 1.6 parts of white sugar, 0.5 part of monosodium glutamate, 0.55 part, Western-style sweet basil powder, 0.55 part of Western-style grape wine.
Processing and fabricating step is with embodiment 1.
Cutmixer, sausage filler and the full-automatic instant freezer in the inventive method, used are the conventional machinery of food industry, do not repeat them here.
More than show and described general 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 various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. roasting intestines, is characterized in that, are made up of following weight portion raw material: chicken 60-70 part; Water 20-30 part, starch 10-15 part, salt 1.3-1.5 part, phosphate 0.05-0.07 part, white sugar 1.5-1.6 part, monosodium glutamate 0.4-0.5 part, Western-style sweet basil powder 0.5-0.55 part, Western-style grape wine 0.5-0.55 part.
2. the roasting intestines of one as claimed in claim 1, is characterized in that comprising the following steps:
(1), chicken is thawed to central temperature at ± 2 DEG C;
(2), start cutmixer, first 1700-1900 rev/min, the chicken having thawed is slightly cut into slightly viscosity of granule, then add 1700-1900 rev/min of phosphate to cut and within one minute, go out viscosity, add again the salt weighing up, cut one minute with 1700-1900 rev/min, cut to exquisiteness, when viscosity is very large, underspeed as 1700-1900 rev/min, add white sugar, monosodium glutamate, spice, evenly, add again starch, water, keep this speed to cut and mix half point, fine and smooth to surface, toughness, glossy, add duck skin to stir;
(3), the fillings of accomplishing fluently is put into filling car, standing use overnight;
(4), fillings is poured in sausage filler; Select 17mm casing to carry out filling;
(5), the intestines that irrigate are placed in steam box, the first step, 50 DEG C of boilings 10 minutes; Second step, 50 DEG C are dried 10 minutes; The 3rd, 76 DEG C of boilings 15 minutes;
(6), steam complete intestines and must be placed in the cooling sabot of precooling room;
(7), with full-automatic instant freezer quick-frozen, make the central temperature of product-18 DEG C of following packagings, or put into quick freezing repository, quick freezing repository temperature remains on-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319797.1A CN104172252A (en) | 2014-07-08 | 2014-07-08 | Roasted sausage and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410319797.1A CN104172252A (en) | 2014-07-08 | 2014-07-08 | Roasted sausage and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104172252A true CN104172252A (en) | 2014-12-03 |
Family
ID=51953817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410319797.1A Pending CN104172252A (en) | 2014-07-08 | 2014-07-08 | Roasted sausage and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104172252A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174092A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of pelelith sausage and preparation method thereof |
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
-
2014
- 2014-07-08 CN CN201410319797.1A patent/CN104172252A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174092A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of pelelith sausage and preparation method thereof |
| CN106174113A (en) * | 2016-07-15 | 2016-12-07 | 巫溪县红池腊鲜食品有限公司 | A kind of manufacture method of sauced meat type roasted sausage |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
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Application publication date: 20141203 |