CN104223174B - A kind of cured fragrant bowel lavage and processing method thereof - Google Patents
A kind of cured fragrant bowel lavage and processing method thereof Download PDFInfo
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- CN104223174B CN104223174B CN201410370566.3A CN201410370566A CN104223174B CN 104223174 B CN104223174 B CN 104223174B CN 201410370566 A CN201410370566 A CN 201410370566A CN 104223174 B CN104223174 B CN 104223174B
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 82
- 235000020997 lean meat Nutrition 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims description 47
- 239000000843 powder Substances 0.000 claims description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 15
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 11
- 240000004760 Pimpinella anisum Species 0.000 claims description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 11
- 239000012267 brine Substances 0.000 claims description 10
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 8
- 238000004904 shortening Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 235000020097 white wine Nutrition 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 7
- 235000019710 soybean protein Nutrition 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 230000002269 spontaneous effect Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 14
- 238000002156 mixing Methods 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000463 material Substances 0.000 abstract description 4
- 235000013580 sausages Nutrition 0.000 abstract description 4
- 238000012856 packing Methods 0.000 abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 241000722363 Piper Species 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 6
- 238000009835 boiling Methods 0.000 description 4
- 239000000919 ceramic Substances 0.000 description 4
- 235000015277 pork Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 244000144977 poultry Species 0.000 description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 238000006073 displacement reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000003337 fertilizer Substances 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 210000002751 lymph Anatomy 0.000 description 2
- 238000003307 slaughter Methods 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
Classifications
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- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of cured fragrant bowel lavage and processing method thereof, the method by first fat meat being pickled, fermented air-dried after, mix by appropriate proportioning and technique with lean meat and other auxiliary material again and cut mixing and obtain meat stuffing, obtained bowel lavage is made both to have had strong cured fragrance, there is again meat tender succulence characteristic and good section, provide not only the sausage food of a kind of novel sapor, also make pig fat meat unnecessary in meat packing be comprehensively utilized.
Description
Technical field
The present invention relates to a kind of bowel lavage and processing method thereof, particularly relate to a kind of cured fragrant bowel lavage and add
Work method, belongs to field of food.
Background technology
Bowel lavage is a kind of meat product deeply welcome by consumers in general, and its manufacturing process is by fresh fertilizer
After lean meat salt is pickled, then pour into casing after mixing with other auxiliary material strand system and boil and make, have fresh and tender
The advantages such as tasty and refreshing, easy to carry, simply eaten, long shelf-life.Cured fragrance is that traditional meat is peculiar
Local flavor, be " classical " local flavor deeply liked by domestic and international consumer.Yet there are no cured fragrance
The report of bowel lavage.
Modern diet consumption habit causes a large amount of pig fat meat to find no market, and has had a strong impact on the processing of enterprise
Benefit.The present invention is combined with bowel lavage preparation method by the cured technique that will salt down, not only can develop novel
The bowel lavage product of local flavor, also can effectively utilize fat meat unnecessary in meat packing.
Summary of the invention
It is an object of the invention to provide a kind of cured fragrant bowel lavage and processing method, the filling that the method prepares
The tenderest succulence of intestines, but also there is the cured Flavor of uniqueness.
For reaching above-mentioned purpose, the processing method that the present invention uses comprises the steps:
(1) fat meat processes: take fresh fat meat, is cut to long strip block afterwash, hangs the air-dried surface moisture content that dries in the air；
(2) fat meat is pickled: will be put on fat meat surface with hand when warm with the salt after spices frying,
Then fat meat is put in altar, carry out airtight pickling；
(3) fat meat is fermented air-dried: the fat meat light salt brine after pickling is hung on outdoor airing after cleaning,
Hanging to the moisture drying of surface dries in the air in draughty indoor again, and spontaneous fermentation is dried to leather hard；
(4) meat stuffing modulation: take lean meat and above-mentioned fat meat, is cut to fritter and little fourth after cleaning respectively, will
Fat meat fourth enters cutmixer, and Man Zhan limit, limit adds soybean protein and part ice bits, then cuts soon to fertilizer at a high speed
Meat, in emulsification shape, adds lean meat block and salt, and middling speed adds five-spice powder, pepper powder, change after cutting carefully
Property starch, white wine and remaining ice bits, last cut prepared meat stuffing, the weight of described each supplementary material at a high speed
Proportioning is: fat meat 20～25 parts, lean meat 60～65 parts, ice bits 15～18 parts, salt 2～2.2
Part, five-spice powder 0.2～0.3 part, pepper powder 0.15～0.2 part, soybean protein 0.4～0.6 part,
Converted starch 1～1.2 parts, white wine 0.5～0.6 part.
(5) record and shortening: meat stuffing is poured into casing and ties up, after shortening, cooling, vacuum packet
Dress is the most prepared.
Further, in step (3), the concentration of light salt brine is 1-2%, and temperature is 38-40 DEG C, outdoor
The time of airing is 6～8 hours, and the temperature of airing is less than 20 DEG C.
Further, described in step (2), spices refers to Chinese prickly ash and anise, during frying by Chinese prickly ash, eight
Put in pot behind angle and salt mixing, fry to spice flavor entrance salt.
Further, the weight ratio of salt, Chinese prickly ash and anise is: salt 1000 parts, Chinese prickly ash 200～
300 parts, anistree 80～100 parts.
Further, fat meat curing condition is: pickle 20～25 days for 8～10 DEG C, period turn over up and down cylinder 1～
2 times.
The cured fragrant bowel lavage that the present invention provides is prepared by said method.
The novelty of the present invention is embodied in following aspects:
(1) Chinese prickly ash, anise are put into frying in pot with salt by employing, after entering in salt to spices fragrance,
Again the salt with certain temperature is spread upon on fat meat, not only make spice flavor and salinity to quickly enter
In cube meat, moreover it is possible to promote to produce during fermentation the process of cured fragrance；
(2) use and fat meat is in layer kept flat compacting fill in cylinder so that it is enter under air-tight state
Row is pickled, and can produce a kind of natural vacuum state, carry out pickling under vacuum conditions being greatly improved
Flavouring effect, and promote the formation of peculiar cured fragrance in the most fermented air-dried process；
(3) light salt brine using 38-40 DEG C of water temperature cleans fat meat and the temperature less than 20 DEG C dries in the air
Shine fat meat, beneficially fat meat mix with lean meat and other auxiliary material cut mix formed meat stuffing time energy fully emulsified,
Water temperature and temperature too high or too low may cause the meat stuffing girth of a garment combine separate or cured insufficient fragrance.
(4) use suitable formula during meat stuffing modulation and first cut slowly, then cutting soon, finally at a high speed
Middling speed cuts thin technique can make meat stuffing fully emulsified, thus can ensure product have good section,
Local flavor and mouthfeel.
To sum up, the present invention by use first fat meat is pickled, fermented air-dried after, then with lean meat and other
Auxiliary material is cut mixing obtained meat stuffing by appropriate proportioning and technique mixing, makes obtained bowel lavage both have strong
Cured fragrance, there is again meat tender succulence characteristic and good section, provide not only a kind of Novel air
The sausage food of taste, also makes pig fat meat unnecessary in meat packing be comprehensively utilized.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Embodiment 1
(1) fat meat processes: selects the fresh fat meat of excision in pig slaughtering and processing, cuts off on fat meat
Dirt, lymph etc., use warm water cleaning after being cut to long strip block, hang the air-dried surface moisture that dries in the air；
(2) salt frying: salt, Chinese prickly ash and anise are put in pot frying after mixing, to Chinese prickly ash and
Anistree fragrance enters in salt, and the weight ratio of described salt, Chinese prickly ash and anise is 100 20 8；
(3) fat meat is pickled: the salt after frying is cooled to about 40 DEG C, is then put on big porker with hand
Meat surface, every 100 kilograms of lard are smeared 3 kilograms of frying salt, will be coated with the lard one of salt
One layer of layer keeps flat compacting and fills in the ceramic cylinder of similar pickle jar, ceramic cylinder edge is added a cover and adds water, protect
Holding in cylinder airtight, will pickle cylinder and be placed in 8 DEG C of indoor and pickle 25 days, period turns over cylinder (in impending cylinder up and down
Lard takes out displacement up and down) 1～2 time；
(4) fat meat airing: after the light salt brine that lard concentration is 1.5% after pickling is cleaned, hangs
Drying in the air in outdoor airing 6 hours, during light salt brine washing lard, water temperature is maintained at 38 DEG C, and during airing, temperature is not
More than 20 DEG C；
(5) fat meat is fermented air-dried: dried in the air by dried for airing to surface moisture big porker cinnamon good in ventilating
Good indoor, spontaneous fermentation is dried to leather hard, and after incision, tangent plane presents strong cured fragrance；
(6) meat stuffing modulation: take thin pork and fermented air-dried after cured fragrant lard, lard is cleaned
Cutting a small block with meat block slicing machine afterwards, thin pork puts into meat grinder strand after cleaning be fritter, by big porker meat cubelets
Putting into cutmixer, Man Zhan limit, limit adds the ice bits of soybean protein and half, then cuts soon to fat meat at a high speed
After emulsification shape, adding lean meat block and salt, middling speed adds five-spice powder, pepper powder, change after cutting carefully
Property starch, white wine and other half ice bits, last cutting at a high speed mix to obtain the fine and smooth meat stuffing of homogeneous, above-mentioned respectively
The weight proportion of supplementary material is: cured fragrant lard 250 parts, thin pork 600 parts, ice consider to be worth doing 160 parts,
Salt 20 parts, five-spice powder 2 parts, pepper powder 1.5 parts, soybean protein 4 parts, converted starch 12 parts,
White wine 5 parts；
Record and shortening: meat stuffing is poured into casing and ties up, after boiling or boiling+sootiness shortening, cold
But, vacuum packaging i.e. prepares the sausage food with strong cured fragrance.
Embodiment 2
(1) fat meat processes: selects the fresh fat meat of excision in pig slaughtering and processing, cuts off on fat meat
Dirt, lymph etc., use warm water cleaning after being cut to long strip block, hang the air-dried surface moisture that dries in the air；
(2) salt frying: salt, Chinese prickly ash and anise are put in pot frying after mixing, to Chinese prickly ash and
Anistree fragrance enters in salt, and the weight ratio of described salt, Chinese prickly ash and anise is 100 25 10；
(3) fat meat is pickled: the salt after frying is cooled to about 40 DEG C, is then put on big porker with hand
Meat surface, every 100 kilograms of lard are smeared 2.8 kilograms of frying salt, will be coated with the lard of salt
In layer keep flat compacting and fill in the ceramic cylinder of similar pickle jar, ceramic cylinder edge is added a cover and adds water,
Keeping airtight in cylinder, will pickle cylinder and be placed in 10 DEG C of indoor and pickle 20 days, period turns over cylinder (impending cylinder up and down
Middle lard takes out displacement up and down) 1～2 time；
(4) fat meat airing: after the light salt brine that lard concentration is 2% after pickling is cleaned, extension dries in the air
In outdoor airing 7 hours, during light salt brine washing lard, water temperature was maintained at 40 DEG C, and during airing, temperature does not surpasses
Cross 20 DEG C；
(5) fat meat is fermented air-dried: dried in the air by dried for airing to surface moisture big porker cinnamon good in ventilating
Good indoor, spontaneous fermentation is dried to leather hard, and tangent plane presents strong cured fragrance；
(6) meat stuffing modulation: take livestock and poultry lean meat (beef 60%+ pork 30%+ chicken 10%) and send out
Cured fragrant lard after ferment is air-dried, cuts a small block, livestock and poultry lean meat with meat block slicing machine after being cleaned by lard
Putting into meat grinder strand after Xi Jinging is fritter, and big porker meat cubelets are put into cutmixer, Man Zhan limit, limit addition soybean
The ice bits of albumen and half, then cut soon at a high speed to fat meat in emulsification shape after, add lean meat block and salt,
Middling speed adds five-spice powder, pepper powder, converted starch, white wine and other half ice bits after cutting carefully,
Rear high speed is cut and is mixed to obtain the fine and smooth meat stuffing of homogeneous, and the weight proportion of above-mentioned each supplementary material is: cured fragrant lard
250 parts, 620 parts of poultry lean meat, ice consider to be worth doing 180 parts, salt 22 parts, five-spice powder 2 parts, pepper powder
2 parts, soybean protein 5 parts, converted starch 10 parts, white wine 5 parts；
Record and shortening: meat stuffing is poured into casing and ties up, after boiling or boiling+sootiness shortening, cold
But, vacuum packaging i.e. prepares the sausage food with strong cured fragrance.
Claims (6)
1. the processing method of a cured fragrant bowel lavage, it is characterised in that comprise the steps:
(1) fat meat processes: take fresh fat meat, is cut to long strip block afterwash, hangs the air-dried surface moisture that dries in the air；
(2) fat meat is pickled: will be put on fat meat surface with hand when warm with the salt after spices frying,
Then fat meat is in layer kept flat compacting and fills in cylinder, carry out airtight pickling；
(3) fat meat is fermented air-dried: the fat meat light salt brine after pickling is hung on outdoor airing after cleaning,
Hanging to surface moisture dries in the air in draughty indoor the most again, and spontaneous fermentation is dried to leather hard,
The temperature of described light salt brine is 38-40 DEG C, and the temperature of outdoor airing is less than 20 DEG C；
(4) meat stuffing modulation: take lean meat and fermented air-dried after fat meat, clean after be cut to respectively fritter and
Little fourth, enters cutmixer by fat meat fourth, and Man Zhan limit, limit adds soybean protein and part ice bits, then at a high speed
Cut soon to fat meat in emulsification shape, add lean meat block and salt, middling speed cut thin after add five-spice powder, recklessly
Green pepper powder, converted starch, white wine and remaining ice bits, cut prepared meat stuffing the most at a high speed, each supplementary material
Weight proportion is: fat meat 20～25 parts, lean meat 60～65 parts, ice consider to be worth doing 15～18 parts, salt 2～
2.2 parts, five-spice powder 0.2～0.3 part, pepper powder 0.15～0.2 part, soybean protein 0.4～0.6 part,
Converted starch 1～1.2 parts, white wine 0.5～0.6 part；
(5) record and shortening: meat stuffing is poured into casing and ties up, after shortening, cooling, vacuum packet
Dress is the most prepared.
The processing method of a kind of cured fragrant bowel lavage the most according to claim 1, it is characterised in that: step
Suddenly in (3), the concentration of light salt brine is 1-2%, and the time of outdoor airing is 6～8 hours.
The processing method of a kind of cured fragrant bowel lavage the most according to claim 1, it is characterised in that: step
Suddenly described in (2), spices is Chinese prickly ash and anise, puts in pot by Chinese prickly ash, anise and salt during frying,
Fry to spice flavor entrance salt.
The processing method of a kind of cured fragrant bowel lavage the most according to claim 3, it is characterised in that: institute
The weight ratio stating salt, Chinese prickly ash and anise is: salt 1000 parts, Chinese prickly ash 200～300 parts, anise
80～100 parts.
The processing method of a kind of cured fragrant bowel lavage the most according to claim 1, it is characterised in that: fertile
Meat curing condition is: pickle 20～25 days for 8～10 DEG C, and period turns over cylinder 1～2 times up and down.
6. the cured fragrant bowel lavage processed by any one method in claim 1-5.
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| CN201410370566.3A CN104223174B (en) | 2014-07-30 | 2014-07-30 | A kind of cured fragrant bowel lavage and processing method thereof |
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| CN201410370566.3A CN104223174B (en) | 2014-07-30 | 2014-07-30 | A kind of cured fragrant bowel lavage and processing method thereof |
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| CN104223174B true CN104223174B (en) | 2016-09-07 |
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Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856090A (en) * | 2015-06-04 | 2015-08-26 | 刘恩岐 | Water chestnut sausage and preparation method thereof |
| CN105394600B (en) * | 2015-11-24 | 2019-03-29 | 湖南农业大学 | Ferment show condition and preparation method thereof |
| CN105455021B (en) * | 2015-11-24 | 2020-01-03 | 湖南农业大学 | Flavor sausage and preparation method thereof |
| CN105454988B (en) * | 2015-11-24 | 2020-01-17 | 湖南农业大学 | Flavored beef cake and preparation method thereof |
| CN106858367A (en) * | 2017-02-14 | 2017-06-20 | 成都大学 | A kind of bacon and its processing method with ferment local-flavor |
| CN106819930A (en) * | 2017-02-14 | 2017-06-13 | 成都大学 | A kind of pickle cured meat product and its processing method with ferment local-flavor |
| CN106954801A (en) * | 2017-02-14 | 2017-07-18 | 成都大学 | A kind of sausage and its processing method with ferment local-flavor |
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|---|---|---|---|---|
| CN101305814A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of meat products rich in omega-3 unsaturated fatty acid |
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN102078002A (en) * | 2009-11-27 | 2011-06-01 | 王英 | Manufacturing method of novel Boshan sausage |
| CN103120323A (en) * | 2013-01-16 | 2013-05-29 | 东莞市凤岗子强腊肠实业有限公司 | Sausage production process |
-
2014
- 2014-07-30 CN CN201410370566.3A patent/CN104223174B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305814A (en) * | 2008-06-19 | 2008-11-19 | 成都大学 | Processing method of meat products rich in omega-3 unsaturated fatty acid |
| CN102078002A (en) * | 2009-11-27 | 2011-06-01 | 王英 | Manufacturing method of novel Boshan sausage |
| CN101999693A (en) * | 2010-12-23 | 2011-04-06 | 四川金忠食品股份有限公司 | Method for processing Sichuan-style sausage |
| CN103120323A (en) * | 2013-01-16 | 2013-05-29 | 东莞市凤岗子强腊肠实业有限公司 | Sausage production process |
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