CN104522622A - Black fungus and cod sausage and production method thereof - Google Patents
Black fungus and cod sausage and production method thereof Download PDFInfo
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- CN104522622A CN104522622A CN201410656223.3A CN201410656223A CN104522622A CN 104522622 A CN104522622 A CN 104522622A CN 201410656223 A CN201410656223 A CN 201410656223A CN 104522622 A CN104522622 A CN 104522622A
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- black fungus
- cod
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- 241000233866 Fungi Species 0.000 title claims abstract description 66
- 235000013580 sausages Nutrition 0.000 title claims abstract description 36
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 14
- 102000008186 Collagen Human genes 0.000 claims abstract description 13
- 108010035532 Collagen Proteins 0.000 claims abstract description 13
- 229920002261 Corn starch Polymers 0.000 claims abstract description 13
- 241000237502 Ostreidae Species 0.000 claims abstract description 13
- 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 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 229920001436 collagen Polymers 0.000 claims abstract description 13
- 239000008120 corn starch Substances 0.000 claims abstract description 13
- 235000020636 oyster Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 239000000284 extract Substances 0.000 claims description 22
- 235000009508 confectionery Nutrition 0.000 claims description 21
- 241000276457 Gadidae Species 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000013330 chicken meat Nutrition 0.000 claims description 13
- 241000206575 Chondrus crispus Species 0.000 claims description 12
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 229940099112 cornstarch Drugs 0.000 claims description 12
- 238000000605 extraction Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 239000012153 distilled water Substances 0.000 claims description 8
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000001556 precipitation Methods 0.000 claims description 6
- 238000003809 water extraction Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 238000004587 chromatography analysis Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000032683 aging Effects 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000005855 radiation Effects 0.000 abstract description 4
- 206010002660 Anoxia Diseases 0.000 abstract description 3
- 241000976983 Anoxia Species 0.000 abstract description 3
- 241000221377 Auricularia Species 0.000 abstract description 3
- 206010021143 Hypoxia Diseases 0.000 abstract description 3
- 230000007953 anoxia Effects 0.000 abstract description 3
- 230000006870 function Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 150000004676 glycans Chemical class 0.000 abstract description 2
- 230000002107 myocardial effect Effects 0.000 abstract description 2
- 229920001282 polysaccharide Polymers 0.000 abstract description 2
- 239000005017 polysaccharide Substances 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 2
- 208000007536 Thrombosis Diseases 0.000 abstract 1
- 208000025865 Ulcer Diseases 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 230000004217 heart function Effects 0.000 abstract 1
- 208000031225 myocardial ischemia Diseases 0.000 abstract 1
- 231100000397 ulcer Toxicity 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000008935 nutritious Nutrition 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 238000011084 recovery Methods 0.000 description 4
- 239000002023 wood Substances 0.000 description 4
- 241001046595 Mora moro Species 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 235000000023 Auricularia auricula Nutrition 0.000 description 2
- 241001149430 Auricularia auricula-judae Species 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000003712 anti-aging effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036737 immune function Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000000047 product Substances 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
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010144 Completed suicide Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 229910019142 PO4 Inorganic materials 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
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 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
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000767 anti-ulcer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000005069 ears Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000010016 myocardial function Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000000718 radiation-protective agent Substances 0.000 description 1
- 238000002137 ultrasound extraction Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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 black fungus and cod sausage and a production method thereof. The sausage is made by using the following components, by mass, 20-60 parts of coarse Auricularia auricular polysaccharide, 5-30 parts of cod meat, 5-30 parts of collagen, 5-30 parts of corn starch, 1-20 parts of carrageenan, 1-20 parts of salt, 1-20 parts of sucrose, 1-20 parts of oyster sauce and 1-20 parts of chicken essence. The black fungus and cod sausage made in the invention is a food with health functions, has human body immunity enhancing, blood sugar reducing, blood fat reducing, thrombosis resisting, ageing resisting, ulcer resisting, radiation resisting and myocardial ischemia improving functions, has human body immunity enhancing, aging preventing, radiation preventing, blood circulation system improving and cardiac function improving effects, can improve the immunity, and is a good ageing, myocardial anoxia and radiation resisting agent.
Description
Technical field
Belong to food technology field, relate to a kind of preparation method of ham sausage.
Background technology
Black fungus (Auricularia Auricular), also known as auricularia auriculajudae, the ears or side handles of a utensil, brightness program, belongs to Eumycota Basidiomycetes Auriculariaceae Auricularia mushroom.It is a kind of saprophytic bacteria of growth on rotten wood, is made up of mycelium and fructification two parts.Mycelium is water white transparency, grows inside rotten wood; Fructification then grows the surface at rotten wood, is edible part.China is black fungus producing country main in the world, and annual production accounts for more than 90% of Gross World Product, and it has production in the most area of China, and this provides advantage with regard to the Application and Development for black fungus.Black fungus is nutritious, food flavor is delicious, the edible mushroom that still nutritive value is very not high, and the medicinal fungus being medical value is higher, is universally acknowledged health products.Record in Compendium of Materia Medica: auricularia auriculajudae is born on rotten wood, property is sweet flat, cures mainly beneficial gas not hungry, strong will of making light of one's life by commiting suicide.Modern medicine research finds, black fungus fruitbody polysaccharide has reducing blood lipid, delays senility, strengthens the multiple pharmacological effect such as immune and antitumor.
Cod meat flavour is sweet and refreshing, nutritious, and in meat, protein content is higher, except being rich in DHA, DPA, also containing the necessary vitamin A. D. E of human body and other multivitamins.
Summary of the invention
In order to solve traditional ham intestines with chicken and pork for primary raw material, it contains the additive such as nitrite, phosphate problem simultaneously, long-term eating affects health, the invention provides a kind of preparation method of black fungus cod ham sausage, can eat for a long time as a kind of functional health-care food.
The object of the invention is to be achieved through the following technical solutions:
A kind of black fungus cod ham sausage, by quality ratio, be made by following component: black fungus Thick many candies 20 ~ 60, codfish 5 ~ 30, collagen 5 ~ 30, cornstarch 5 ~ 30, carragheen 1 ~ 20, salt 1 ~ 20, sucrose 1 ~ 20, oyster sauce 1 ~ 20, chickens' extract 1 ~ 20.
A preparation method for black fungus calcium+zinc ham sausage, comprises step as follows:
One, the extraction of black fungus Thick many candies: after black fungus removal of impurities, drying, pulverizing, obtained particle diameter is 100 ~ 800 μm of black fungus dry powder, dried for standby, carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, and extract is through centrifugal removing residue, residue extracts with distilled water again, merge supernatant, reduced pressure concentration, alcohol are analysed, and are analysed by water-soluble for precipitation alcohol, freeze drying, obtains black fungus Thick many candies;
Two, the preparation of codfish: choose commercially available high-quality deep-sea cod, cod is decaptitated, scale, remove internal organ, rinsing, adopt meat, oven dry, pulverizing, essence filter;
Three, black fungus Thick many candies, codfish, collagen, cornstarch, carragheen, salt, sucrose, oyster sauce, chickens' extract are mixed and make fillings, after sterilizing, bowel lavage, boiling, namely can be made into nutritious, unique flavor, good mouthfeel black fungus cod ham sausage.
The present invention has the following advantages:
1, the present invention adopts ultrasonic assistant hot water extraction method to extract the method for black fungus Thick many candies, Blackfungus polyhexose is made to be able to abundant release, the recovery rate of Blackfungus polyhexose is made to reach 85%, distinguish height 15 ~ 20% and 20 ~ 25% than the recovery rate of ultrasonic extraction or hot water extraction method, substantially increase the utilization rate of black fungus.
2, present invention process is simple, and recovery rate is high, suitable promotion and application.
3, the black fungus cod ham sausage prepared of the present invention nutritious, unique flavor, good mouthfeel, can be used as functional health-care food and eats.
4, the black fungus cod ham sausage that prepared by the present invention is a kind of food with health care, have and improve immune function of human body, hypoglycemic, reducing blood lipid, antithrombus formation, anti-ageing, antiulcer, anti-radiation, improve the functions such as myocardial anoxia, make immune function of human body strengthen, prevent aging, radiation proof, improve blood circulation system, improve the effects such as myocardial function, be again good anti-ageing, anti-myocardial anoxia and antiradiation agent while raising immunity.
Detailed description of the invention
Below in conjunction with detailed description of the invention, technical scheme of the present invention is further described; but be not limited thereto; everyly technical solution of the present invention modified or equivalent to replace, and not departing from the spirit and scope of technical solution of the present invention, all should be encompassed in protection scope of the present invention.
Detailed description of the invention one: in present embodiment, the making step of black fungus cod ham sausage is as follows:
One, buy dry black fungus fructification, pulverize, carry out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, extract is through centrifugal removing residue, and residue extracts with distilled water again;
Two, merge supernatant, reduced pressure concentration, 95% alcohol chromatography, by precipitation repeatedly water-soluble alcohol analyse, freeze drying, obtains black fungus Thick many candies;
Three, the preparation of codfish: choose commercially available high-quality deep-sea cod, cod is decaptitated, scale, remove internal organ, rinsing, adopt meat, oven dry, pulverizing, essence filter;
Four, in black fungus cod ham sausage, the ratio of each raw material is: black fungus Thick many candies 20 ~ 60, codfish 5 ~ 30, collagen 5 ~ 30, cornstarch 5 ~ 30, carragheen 1 ~ 20, salt 1 ~ 20, sucrose 1 ~ 20, oyster sauce 1 ~ 20, chickens' extract 1 ~ 20, mix and make fillings, sterilizing, after bowel lavage, boiling, namely can be made into black fungus cod ham sausage.
Detailed description of the invention two: present embodiment and detailed description of the invention one unlike: in step one, the powder particle diameter of black fungus is 100 ~ 800 μm, and the liquid ratio extracting Blackfungus polyhexose is 30 ~ 80:1 ml/g.
Detailed description of the invention three: present embodiment and detailed description of the invention one, two unlike: in step one, extraction temperature is 60 ~ 90 DEG C, and extraction time is 20 ~ 180min, and ultrasonic power is 100 ~ 500 W, repeats extraction 2 ~ 4 times.
Detailed description of the invention four: present embodiment and detailed description of the invention one ~ tri-unlike: merged by extract in step 2, reduced pressure concentration, 2 ~ 8 times of volumes are the alcohol chromatography of 95%, and water-soluble for precipitation alcohol is analysed 2 ~ 6 times, low temperature-20 ~-80 DEG C of freeze dryings.
Detailed description of the invention five: present embodiment prepares black fungus cod ham sausage according to following steps:
One, the extraction of Blackfungus polyhexose: buy dry black fungus fructification, after black fungus removal of impurities, drying, pulverizing, obtained particle diameter is 200 μm of black fungus dry powder, the ratio being 1:50g/ml according to solid-liquid ratio carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30min, and controlling extraction temperature is 80 DEG C, and extraction time is 60min, ultrasonic power is 200 W, repeat extraction 3 times, extract is through centrifugal removing residue, and residue extracts with distilled water again;
Two, merge supernatant, reduced pressure concentration, 95% alcohol chromatography of 3 times of volumes, by precipitation repeatedly water-soluble alcohol analyse 6 times ,-80 DEG C of freeze dryings, obtain black fungus Thick many candies;
Three, the preparation of codfish: choose commercially available high-quality deep-sea cod, cod is decaptitated, scale, remove internal organ, rinsing, adopt meat, oven dry, pulverizing, essence filter;
Four, black fungus Thick many candies 40, codfish 20, collagen 15, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1 are mixed and make fillings, after bowel lavage, boiling, namely can be made into nutritious, unique flavor, good mouthfeel black fungus cod ham sausage.
In present embodiment, Blackfungus polyhexose recovery rate is up to 15.28%, and purity is 80 ~ 87%, and gained black fungus cod ham sausage is nutritious, unique flavor, good mouthfeel, quality better.
Detailed description of the invention six: present embodiment and detailed description of the invention five unlike, in black fungus cod ham sausage, the ratio of each raw material is: black fungus Thick many candies 45, codfish 15, collagen 15, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
Detailed description of the invention seven: present embodiment and detailed description of the invention five unlike, in black fungus cod ham sausage, the ratio of each raw material is: black fungus Thick many candies 55, codfish 10, collagen 10, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
Detailed description of the invention eight: present embodiment and detailed description of the invention five unlike, in black fungus cod ham sausage, the ratio of each raw material is: black fungus Thick many candies 25, codfish 25, collagen 25, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
Claims (10)
1. a black fungus cod ham sausage, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 20 ~ 60, codfish 5 ~ 30, collagen 5 ~ 30, cornstarch 5 ~ 30, carragheen 1 ~ 20, salt 1 ~ 20, sucrose 1 ~ 20, oyster sauce 1 ~ 20, chickens' extract 1 ~ 20.
2. black fungus cod ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 40, codfish 20, collagen 15, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
3. black fungus cod ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 45, codfish 15, collagen 15, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
4. black fungus cod ham sausage according to claim 1, it is characterized in that described ham sausage by quality ratio, be made by following component: black fungus Thick many candies 55, codfish 10, collagen 10, cornstarch 14, carragheen 2, salt 2, sucrose 1, oyster sauce 5, chickens' extract 1.
5. a preparation method for the black fungus cod ham sausage described in the arbitrary claim of claim 1-4, is characterized in that described method step is as follows:
One, the extraction of black fungus Thick many candies: after black fungus removal of impurities, drying, pulverizing, obtained black fungus dry powder, dried for standby, carries out ultrasonic assistant hot water extraction after adding distilled water immersion 30 ~ 180min, and extract is through centrifugal removing residue, residue extracts with distilled water again, merge supernatant, reduced pressure concentration, alcohol are analysed, and are analysed by water-soluble for precipitation alcohol, freeze drying, obtains black fungus Thick many candies;
Two, the preparation of codfish: cod is decaptitated, scale, remove internal organ, rinsing, adopt meat, oven dry, pulverizing, essence filter;
Three, black fungus Thick many candies, codfish, collagen, cornstarch, carragheen, salt, sucrose, oyster sauce, chickens' extract are mixed and make fillings, after sterilizing, bowel lavage, boiling, namely can be made into black fungus cod ham sausage.
6. the preparation method of black fungus cod ham sausage according to claim 5, is characterized in that in described step one, and the particle diameter of black fungus dry powder is 100 ~ 800 μm.
7. the preparation method of black fungus cod ham sausage according to claim 5, is characterized in that in described step one, and the liquid ratio extracting Blackfungus polyhexose is 30 ~ 80:1 ml/g.
8. the preparation method of black fungus cod ham sausage according to claim 5, is characterized in that in described step one, and extraction temperature is 60 ~ 90 DEG C, and extraction time is 20 ~ 180min.
9. the preparation method of black fungus cod ham sausage according to claim 5, is characterized in that, in described step one, ultrasonic power is 100 ~ 500 W, repeats extraction 2 ~ 4 times.
10. the preparation method of black fungus cod ham sausage according to claim 5, is characterized in that, in described step one, being merged by extract, reduced pressure concentration, 2 ~ 8 times of volumes are the alcohol chromatography of 95%, and water-soluble for precipitation alcohol is analysed 2 ~ 6 times, low temperature-20 ~-80 DEG C of freeze dryings.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656223.3A CN104522622A (en) | 2014-11-18 | 2014-11-18 | Black fungus and cod sausage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410656223.3A CN104522622A (en) | 2014-11-18 | 2014-11-18 | Black fungus and cod sausage and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522622A true CN104522622A (en) | 2015-04-22 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410656223.3A Pending CN104522622A (en) | 2014-11-18 | 2014-11-18 | Black fungus and cod sausage and production method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104522622A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072038A (en) * | 2016-06-27 | 2016-11-09 | 青岛波尼亚食品有限公司 | A kind of morrhua air-dries Petaso and preparation method thereof |
| CN106923316A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Agrocybe sausage and preparation method thereof |
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| US20040029955A1 (en) * | 2002-05-15 | 2004-02-12 | Takashi Kouge | Composition for use in prevention or treatment of vascular-related diseases |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN101589821A (en) * | 2009-06-08 | 2009-12-02 | 四川省食品发酵工业研究设计院 | Technique for preparing molecular collagen ham sausage |
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2014
- 2014-11-18 CN CN201410656223.3A patent/CN104522622A/en active Pending
Patent Citations (5)
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| CN1298662A (en) * | 1999-12-06 | 2001-06-13 | 唐华荣 | Preparation of simulative fat in meat food |
| CN1359641A (en) * | 2000-12-18 | 2002-07-24 | 马庆发 | Vegetable (carrot) sausage series and beverage |
| US20040029955A1 (en) * | 2002-05-15 | 2004-02-12 | Takashi Kouge | Composition for use in prevention or treatment of vascular-related diseases |
| CN101336730A (en) * | 2007-07-05 | 2009-01-07 | 王山 | Pure fish sausage and preparation method thereof |
| CN101589821A (en) * | 2009-06-08 | 2009-12-02 | 四川省食品发酵工业研究设计院 | Technique for preparing molecular collagen ham sausage |
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| Title |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106072038A (en) * | 2016-06-27 | 2016-11-09 | 青岛波尼亚食品有限公司 | A kind of morrhua air-dries Petaso and preparation method thereof |
| CN106923316A (en) * | 2017-04-26 | 2017-07-07 | 合肥绿益食品有限公司 | Agrocybe sausage and preparation method thereof |
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Application publication date: 20150422 |