CN104522715A - Chinese style sausage and production method thereof - Google Patents
Chinese style sausage and production method thereof Download PDFInfo
- Publication number
- CN104522715A CN104522715A CN201410655920.7A CN201410655920A CN104522715A CN 104522715 A CN104522715 A CN 104522715A CN 201410655920 A CN201410655920 A CN 201410655920A CN 104522715 A CN104522715 A CN 104522715A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- green pepper
- bubble green
- chinese
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 55
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 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
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 235000020995 raw meat Nutrition 0.000 claims abstract description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 31
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 31
- 210000000936 intestine Anatomy 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002203 pretreatment Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 238000003860 storage Methods 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract description 3
- 235000012054 meals Nutrition 0.000 abstract description 3
- 238000011049 filling Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 3
- 239000006002 Pepper Substances 0.000 abstract 3
- 241000722363 Piper Species 0.000 abstract 3
- 235000016761 Piper aduncum Nutrition 0.000 abstract 3
- 235000017804 Piper guineense Nutrition 0.000 abstract 3
- 235000008184 Piper nigrum Nutrition 0.000 abstract 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 208000022531 anorexia Diseases 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 206010061428 decreased appetite Diseases 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 229940079593 drug Drugs 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 8
- 108090000623 proteins and genes Proteins 0.000 description 8
- 239000000203 mixture Substances 0.000 description 7
- 235000014633 carbohydrates Nutrition 0.000 description 6
- 150000001720 carbohydrates Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 210000001835 viscera Anatomy 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000945 filler Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000014490 good eating habits Nutrition 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000008866 Ziziphus nummularia Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000005013 brain tissue Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 210000002027 skeletal muscle Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013311 vegetables 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
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 Chinese style sausage and a production method thereof. The Chinese style sausage is prepared from the following raw medicines, by weight, 100 parts of pork, 7-12 parts of white granulated sugar, 2-5 parts of salt, 0.5-1.2 parts of monosodium glutamate, 6-10 parts of pickled pepper, 2.8-4.5 parts of cooking wine and 0.01 parts of sodium nitrite. The production method comprises the following steps: inspecting and weighing auxiliary materials; receiving raw meat, unfreezing, trimming, mincing and dicing; adding the weighed auxiliary materials into the processed minced meat, and uniformly mixing; and preserving, filling the preserved material to a sausage, linking, carrying out rod hanging drying, cutting the sausage, weighing, bagging, carrying out vacuum sealing, carrying out high temperature disinfection, packaging, and storing, wherein a pickled pepper pretreatment step is added in the auxiliary inspecting and weighing step. The pickled pepper added to the sausage is fresh, tender and crisp, has appetizing and feeding aiding efficacies, and greatly helps people skipping meals and having anorexia and indigestion to reach good diet habits.
Description
Technical field
The present invention relates to a kind of chinese-style sausage, the invention still further relates to a kind of preparation method of chinese-style sausage, belong to food processing field.
Background technology
Along with the raising of people's living standard, increasing people more focuses on the health of food.Sausage is a very ancient food production and carnivorous Techniques of preserving, refers to the meat of animal to rub into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.The sausage of China has long history, and the type of sausage also has a lot, is mainly divided into river taste sausage and Guangdong flavor sausage.Main not existing together just is that Guangdong flavor is sweet, and river taste is peppery.Also have at present calcium-replenishing and auxotype.
Chinese-style sausage is a very ancient food production and carnivorous Techniques of preserving, refers to, by the meat of any animal, internal organ or the blood that solidifies, blend into pureed, then pours into the elongated cylinder tubular-shaped food that casing makes.Ancient times makes casing with animal intestines and internal organs of the body, but now majority uses polysaccharide fiber vegetable sausage casing or artificial casing instead to replace the casing made with animal intestines and internal organs of the body.Such as, but have sausage to be exception yet, have a kind of chicken meat sausage to be directly be kneaded into intestines shape so that chicken is broken, process does not need to use casing.
The sausage of China has long history, and the type of sausage also has a lot, and former sausage is the food of making before the annual New Year, and whenever can have sausage in present 1 year.As everyone knows, bubble green pepper, being commonly called as " fish spicy ", is distinctive flavoring in Sichuan cuisine.Bubble green pepper have color and luster glow, peppery and not dry, peppery in the feature of micro-acid.
Summary of the invention
The object of the invention is to, for deficiency of the prior art, provide a kind of chinese-style sausage and preparation method thereof, with the addition of the composition of bubble green pepper, the mouthfeel being sausage is more delicious, as bubble green pepper sausage, not only can fried rice, cook, all right Baoshang, adds the crowd liking sausage.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of chinese-style sausage, and its innovative point is: the weight portion comprising following raw material: pork 100 parts, white granulated sugar 7 ~ 12 parts, salt 2 ~ 5 parts, monosodium glutamate 0.5 ~ 1.2 part, bubble green pepper 6 ~ 10 parts, cooking wine 2.8 ~ 4.5 parts, natrium nitrosum 0.01 part.
Further, the weight portion of following raw material is comprised: pork 100 parts, white granulated sugar 10 parts, salt 3 parts, monosodium glutamate 0.9 part, bubble green pepper 8 parts, cooking wine 3.9 parts, natrium nitrosum 0.01 part.
Another object of the present invention is to provide a kind of preparation method of chinese-style sausage, and first auxiliary material is checked and accepted and weighed; Then raw meat is checked and accepted, thaws, to be repaired and Minced Steak is diced; Then the auxiliary material of weighing is joined in the meat mincing handled well, even spice; Carry out successively subsequently pickling, bowel lavage, bundle intestines, peg are dry, cut intestines, weigh pack, vacuum seal, finally carry out high-temperature sterilization, packaging and storage; Its innovative point is: checking and accepting and weigh at auxiliary material in step increases bubble green pepper pre-treatment step.
Further, the concrete operations of described bubble green pepper pre-treatment step are as follows:
(1) directly buy standard compliant bubble green pepper from producer, and take the bubble green pepper of proportional quantity;
(2) by standard compliant bubble green pepper, particle is twisted into meat grinder, add in step at the auxiliary material of sausage, add together with other auxiliary materials except meat mincing and stir, the order arranging the mixer stirring one-period stirred is first rotate forward 10 minutes, then reverses 10 minutes, until stirred by auxiliary material, then stir together with muddy flesh, enter next procedure.
Beneficial effect of the present invention is as follows:
(1) with the addition of the composition of bubble green pepper in sausage of the present invention, because bubble green pepper is fresh and tender clear and melodious, appetizing is had to help food, orectic effect, be included in sausage, both can not feel like a meal to some, have apositia, dyspeptic crowd had great help, to reach good eating habit, other nutritional labelings in sausage also can help to provide nutrition, have the effect of killing two birds with one stone.
(2) abundant nutritive value is had in sausage, the present invention fill a prescription formed sausage contain rich in protein and carbohydrate, the major function of protein in human body is not heat supply, but the protein in outmoded or damaged histocyte, constantly can decompose and releasing energy.So the protein in this product also can be used for partial heat energy; In addition, carbohydrate must be had in fat metabolic process to there is ability complete oxidation and do not produce ketoboidies, be also main, the most economical source of supply body energy.It can provide energy by rapid oxidation in vivo in time.The action need of brain tissue, cardiac muscle and skeletal muscle is by energize carbohydrates.
(3) eating method of sausage has diversified feature, and chinese-style sausage of the present invention with the addition of the composition of bubble green pepper in sausage, is that the mouthfeel of sausage is more delicious, as bubble green pepper sausage, not only can fried rice, cook, can also Baoshang, add the crowd liking sausage.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
Embodiment 1
A kind of chinese-style sausage, its innovative point is: the weight portion comprising following raw material: pork 100 parts, white granulated sugar 7 parts, salt 2 parts, monosodium glutamate 0.5 part, bubble green pepper 6 parts, cooking wine 2.8 parts, natrium nitrosum 0.01 part.
The preparation method of the chinese-style sausage of filling a prescription for above the present embodiment is as follows:
(1) directly buy standard compliant bubble green pepper from producer, and take the bubble green pepper of proportional quantity; Auxiliary material bubble green pepper, white granulated sugar, salt, monosodium glutamate, cooking wine, natrium nitrosum are carried out an acceptance inspection, after qualified, adopts electronic scale accurate weighing for subsequent use;
(2) by standard compliant bubble green pepper, particle is twisted into meat grinder, add in step at the auxiliary material of sausage, add together with other auxiliary materials except meat mincing and stir, the order arranging the mixer stirring one-period stirred is first rotate forward 10 minutes, then reverses 10 minutes, until stirred by auxiliary material, then stir together with muddy flesh, enter next procedure.
(3) batching of step (2) being mixed subsequently is sent into sausage filler and is packed in casing, sausage filler treating capacity is 400kg/h, then the process of bundle intestines is carried out, pricking intestines machine treating capacity is 150kg/h, intestinal lavage, added after terminating, to irrigate meat jujube to dry, arranging bake out temperature is 50 DEG C, and drying time is 20 ~ 36h;
(4) carry out routine after Drying and cooling and cut intestines;
(5) cut after intestines terminate and carry out routine pack and vacuum seal;
(6) finally carry out high temperature sterilization to above-mentioned semi-finished product, sterilising temp: 121 DEG C, the time is 30min, and last drift ice, go-on-go and packaging are preserved.
The composition of bubble green pepper is with the addition of in the sausage of the present embodiment, because bubble green pepper is fresh and tender clear and melodious, appetizing is had to help food, orectic effect, be included in sausage, both can not feel like a meal to some, have apositia, dyspeptic crowd had great help, to reach good eating habit, other nutritional labelings in sausage also can help to provide nutrition, have the effect of killing two birds with one stone.
Embodiment 2
Be with the difference of embodiment 1: the proportioning changing each composition, be specially: a kind of chinese-style sausage, comprise the weight portion of following raw material: pork 100 parts, white granulated sugar 10 parts, salt 3 parts, monosodium glutamate 0.9 part, bubble green pepper 8 parts, cooking wine 3.9 parts, natrium nitrosum 0.01 part.Produce according to the production method of embodiment 1, obtain product.
The sausage that formula in the present embodiment is formed, containing rich in protein and carbohydrate, the major function of protein in human body is not heat supply, but the protein in outmoded or damaged histocyte, constantly can decompose and release energy, so the protein in this product also can be used for partial heat energy; In addition, carbohydrate must be had in fat metabolic process to there is ability complete oxidation and do not produce ketoboidies, carbohydrate content abundant in this product batching, be also main, the most economical source of supply body energy.
Embodiment 3
Be with the difference of embodiment 1 or 2: the proportioning changing each composition, is specially: the weight portion comprising following raw material: pork 100 parts, white granulated sugar 12 parts, salt 5 parts, monosodium glutamate 1.2 parts, steep green pepper 10 parts, cooking wine 4.5 parts, natrium nitrosum 0.01 part.Produce according to the production method of embodiment 1, obtain product.
More than show and describe general principle of the present invention and 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; what describe in above-described embodiment and description 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.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. a chinese-style sausage, is characterized in that: the weight portion comprising following raw material: pork 100 parts, white granulated sugar 7 ~ 12 parts, salt 2 ~ 5 parts, monosodium glutamate 0.5 ~ 1.2 part, bubble green pepper 6 ~ 10 parts, cooking wine 2.8 ~ 4.5 parts, natrium nitrosum 0.01 part.
2. chinese-style sausage according to claim 1, is characterized in that: the weight portion comprising following raw material: pork 100 parts, white granulated sugar 10 parts, salt 3 parts, monosodium glutamate 0.9 part, bubble green pepper 8 parts, cooking wine 3.9 parts, natrium nitrosum 0.01 part.
3. a preparation method for chinese-style sausage according to claim 1, first auxiliary material is checked and accepted and is weighed; Then raw meat is checked and accepted, thaws, to be repaired and Minced Steak is diced; Then the auxiliary material of weighing is joined in the meat mincing handled well, even spice; Carry out successively subsequently pickling, bowel lavage, bundle intestines, peg are dry, cut intestines, weigh pack, vacuum seal, finally carry out high-temperature sterilization, packaging and storage; It is characterized in that: checking and accepting and weigh at auxiliary material in step increases bubble green pepper pre-treatment step.
4. the preparation method of chinese-style sausage according to claim 3, is characterized in that: the concrete operations of described bubble green pepper pre-treatment step are as follows:
(1) directly buy standard compliant bubble green pepper from producer, and take the bubble green pepper of proportional quantity;
(2) by standard compliant bubble green pepper, particle is twisted into meat grinder, add in step at the auxiliary material of sausage, add together with other auxiliary materials except meat mincing and stir, the order arranging the mixer stirring one-period stirred is first rotate forward 10 minutes, then reverses 10 minutes, until stirred by auxiliary material, then stir together with muddy flesh, enter next procedure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410655920.7A CN104522715A (en) | 2014-11-18 | 2014-11-18 | Chinese style sausage and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410655920.7A CN104522715A (en) | 2014-11-18 | 2014-11-18 | Chinese style sausage and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104522715A true CN104522715A (en) | 2015-04-22 |
Family
ID=52838492
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410655920.7A Pending CN104522715A (en) | 2014-11-18 | 2014-11-18 | Chinese style sausage and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104522715A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN114698672A (en) * | 2022-04-29 | 2022-07-05 | 邵东智能制造技术研究院有限公司 | Sausage automatic production line |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874637A (en) * | 2009-12-11 | 2010-11-03 | 成都希望食品有限公司 | Ham sausage containing pickled hot pepper |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
-
2014
- 2014-11-18 CN CN201410655920.7A patent/CN104522715A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874637A (en) * | 2009-12-11 | 2010-11-03 | 成都希望食品有限公司 | Ham sausage containing pickled hot pepper |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张效荣等: "泡椒风味烤肠制作工艺优化研究", 《肉类工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341739A (en) * | 2015-09-29 | 2016-02-24 | 贵州五福坊食品有限公司 | Datelike sausage which is ready to eat after being taken from packets and preparation method of datelike sausage |
| CN114698672A (en) * | 2022-04-29 | 2022-07-05 | 邵东智能制造技术研究院有限公司 | Sausage automatic production line |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302186B (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN104687068A (en) | Instant spiced shredded beef food | |
| CN103653060B (en) | Butterfly bread shrimp and preparation method thereof | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| de Oliveira Filho et al. | Evaluation of physicochemical and sensory properties of sausages made with washed and unwashed mince from Nile tilapia by-products | |
| CN104256685A (en) | A phosphorus-free composition for improving quality of meat products | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN102813230B (en) | Chicken sausage pill and preparation method thereof | |
| CN103719914A (en) | Granular sausage rich in collagen | |
| CN104286920A (en) | Chicken bone and flesh kebabs and production process thereof | |
| CN108813401A (en) | A kind of Sandwich sausage and its processing method | |
| CN101579129A (en) | Ham sausage and production method thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN104041847A (en) | Spicy gristle sausage and preparation method thereof | |
| CN104013004A (en) | Fresh scallop fried juicy ball and preparing method thereof | |
| CN104247966A (en) | Method for making spicy globefish | |
| CN104522715A (en) | Chinese style sausage and production method thereof | |
| CN104172284A (en) | Spanish mackerel roll and preparation method thereof | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| RU2704291C1 (en) | Method for preparation of meat semi-product of poultry meat dumplings | |
| KR20200141615A (en) | Seasoned and dried blackmouth angler and manufacturing method thereof | |
| CN105266063A (en) | Curried beef steak | |
| CN104026629A (en) | Egg white sausage and preparing process thereof | |
| CN108713781A (en) | A kind of gadus gruel food being surrounded by fruit fillings and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150422 |
|
| RJ01 | Rejection of invention patent application after publication |