CN105029161B - A kind of granulose intestines - Google Patents
A kind of granulose intestines Download PDFInfo
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- CN105029161B CN105029161B CN201510576467.5A CN201510576467A CN105029161B CN 105029161 B CN105029161 B CN 105029161B CN 201510576467 A CN201510576467 A CN 201510576467A CN 105029161 B CN105029161 B CN 105029161B
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- intestines
- granulose
- starch
- acetylation
- flavor
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- 210000000936 intestine Anatomy 0.000 title claims abstract description 44
- 229920002472 Starch Polymers 0.000 claims abstract description 36
- 239000008107 starch Substances 0.000 claims abstract description 35
- 235000019698 starch Nutrition 0.000 claims abstract description 35
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 230000021736 acetylation Effects 0.000 claims abstract description 14
- 238000006640 acetylation reaction Methods 0.000 claims abstract description 14
- WNLRTRBMVRJNCN-UHFFFAOYSA-N adipic acid Chemical class OC(=O)CCCCC(O)=O WNLRTRBMVRJNCN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 8
- 235000019634 flavors Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000021120 animal protein Nutrition 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 4
- 230000004048 modification Effects 0.000 claims description 4
- 238000012986 modification Methods 0.000 claims description 4
- 244000151018 Maranta arundinacea Species 0.000 claims description 2
- 235000010804 Maranta arundinacea Nutrition 0.000 claims description 2
- 235000012419 Thalia geniculata Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 claims 1
- 235000014571 nuts Nutrition 0.000 claims 1
- 239000000049 pigment Substances 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 230000002335 preservative effect Effects 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 9
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000013580 sausages Nutrition 0.000 description 23
- 235000013372 meat Nutrition 0.000 description 14
- 239000000084 colloidal system Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 10
- 238000009835 boiling Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 239000000945 filler Substances 0.000 description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 5
- 241000234282 Allium Species 0.000 description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 5
- 244000273928 Zingiber officinale Species 0.000 description 5
- 235000006886 Zingiber officinale Nutrition 0.000 description 5
- 238000010411 cooking Methods 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 235000008397 ginger Nutrition 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- 239000004302 potassium sorbate Substances 0.000 description 5
- 229940069338 potassium sorbate Drugs 0.000 description 5
- 235000010241 potassium sorbate Nutrition 0.000 description 5
- 210000000697 sensory organ Anatomy 0.000 description 5
- 235000010352 sodium erythorbate Nutrition 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- WFDIJRYMOXRFFG-UHFFFAOYSA-N Acetic anhydride Chemical compound CC(=O)OC(C)=O WFDIJRYMOXRFFG-UHFFFAOYSA-N 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- 241001465754 Metazoa Species 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 239000002253 acid Substances 0.000 description 3
- -1 carboxy methyl hydroxyethyl Chemical group 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000004132 cross linking Methods 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 239000003292 glue Substances 0.000 description 2
- 210000000056 organ Anatomy 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 description 2
- 239000003760 tallow Substances 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 229920002907 Guar gum Polymers 0.000 description 1
- 229920001612 Hydroxyethyl starch Polymers 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000011037 adipic acid Nutrition 0.000 description 1
- 239000001361 adipic acid Substances 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 229940023476 agar Drugs 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000034149 carbohydrate storage Effects 0.000 description 1
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020805 dietary restrictions Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 229940014259 gelatin Drugs 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000000665 guar gum Substances 0.000 description 1
- 235000010417 guar gum Nutrition 0.000 description 1
- 229960002154 guar gum Drugs 0.000 description 1
- 230000005802 health problem Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940050526 hydroxyethylstarch Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000243 photosynthetic effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- 235000021003 saturated fats Nutrition 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 238000009941 weaving Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of granulose intestines without animal protein.Composition of raw materials includes following components：The double starch adipates of acetylation, flavor, pure water and other auxiliary materials.Compared with prior art; the present invention provides granulose intestines texture skeleton with the double starch adipates of acetylation; other dispensings are added, characteristic granulose intestines are made; its mouthfeel toughness is sufficient, flexible; product processing cost is low, while can prepare the plain intestines with peculiar flavour by the way that different flavor object is added; abundant element intestines market, meets requirement of the people to different taste, nutrition.
Description
Technical field
The present invention relates to a kind of granulose intestines, belong to converted starch application processing technique field.
Background technology
Traditional sausage is convenient because of aromatic deliciousness, unique in taste and easy to carry, and deeply welcomed by the people.Its
Processing technology is relatively ripe, using meat as major ingredient, then be aided with soybean protein, hydrophilic colloid, starch etc., they are mixed
Emulsification treatment forms good solid-state texture at mud gruel shape, heated solidification.Wherein meat is to form sausage unique solid state texture
Principal element, through cut mix, after tumbling have good retentiveness and heating coagulating property.Soybean protein, hydrophilic colloid, shallow lake
Thickener of the powder as sausage can increase the cohesiveness and stability of meat, while also have preferable water-retaining property and Inclusion property.
The protein of soybean protein, that is, soybean, the application in sausage and bionical sausage have very long history, but because it is with special
Beany flavor limit its application in sausage to a certain extent.Hydrophilic colloid typically refers to that water can be dissolved in, and one
Abundant aquation forms sticky, satiny or jelly solution macromolecular substances under fixed condition.The hydrophilic colloid type used in sausage
Very much, mainly there are plant, seaweed, microorganism, animal substance etc. in source, wherein most popular hydrophilic colloid mainly has card
Glue, xanthans, guar gum, agar, gelatin, sodium alginate, locust bean gum etc. are drawn, but because its price is higher, in certain journey
Their applications in sausage are limited on degree.Starch relative low price can reduce the additive amount of fat, be widely used
In sausage.Patent CN20141054009 discloses a kind of preparation method for the enzyme change carboxymethyl starch being exclusively used in sausage, adds
When dosage is 10%, hardness, elasticity of sausage etc. are most easily esthetically acceptable to the consumers.Patent CN20140539547 discloses a kind of special
In the preparation method of the carboxy methyl hydroxyethyl starch of ham sausage, it is indicated that the converted starch is mainly used in ham sausage, can be improved
The brightness of ham sausage and stability.Patent CN103783556A discloses a kind of production method of spicy intestines, it is indicated that in sausage
It is flexible that the double starch adipates of addition acetylation can make meat compact.
With the raising of people's health consciousness, many people's positive selections limit the intake of meat in its diet, especially subtract
The amount of animal tallow in its few diet.Animal tallow is the main source of saturated fat, the content of cholesterol in meeting elevating blood,
Cause a series of health problems.While it is desirable to the meat in dietary restriction, but people are also intended to enjoy traditional sausage product
Mouthfeel, plain intestines come into being.
Plain intestines product does skeleton because lacking meat, and products'texture is affected, and which greatly limits elements
The development of intestines.Element intestines mainly assign product solid-state texture, such as patent based on vegetable protein, hydrophilic colloid at present
US20130236626A1、CN201180058239.9、CN201310521906.3、CN99103474.0、
CN201310521892.5、CN201410353694.7、CN201410018868.4、CN201310436725.0、
CN201310326077.3,CN201210541972.2.Though being free of meat in these patent formulations, a kind of plant must be added
Albumen or hydrophilic colloid meet the plain intestines of solid-state texture without a with starch.Starch is general in these formulation products
It is added as binder, filler, rather than plays a part of to provide texture.Its Patent US20130236626A1 and
CN201180058239.9 points out that under the premise of adding vegetable protein or hydrophilic colloid, modified corn starch is modified para arrowroot
Powder, modified potato starch, modified rice starch, modified wheat starch and modified sago starch（Such as：Acidified starch, OSA starch
Deng）Plain intestines can be done.
Starch is the photosynthetic product of plant greenery, is the principal mode of carbohydrate storage, is the main of human body
Energy source.All contain starch in all organs of most of higher plants, these organs include leaf, stem（Or wooden group
It knits）, root（Or stem tuber）, bulb（Root, seed）, fruit and pollen etc..Starch through physics, chemical method it is modified increase it is certain
Function introduces new characteristic, it is made more to be widely used in the fields such as food, medicine, weaving, papermaking, daily-use chemical industry.Acetylation
Double starch adipates are a kind of cross-linked esterification complex denaturations that starch is obtained by adipic acid crosslinking and acetic anhydride esterification
Starch has the feature of crosslinking and esterification starch concurrently, and with thermal stability height, good fluidity, anti-shear ability is strong and acid resistance is strong
The features such as.
Invention content
In order to compensate for the shortcomings of the prior art, the present invention provides a kind of granulose intestines without animal protein, this shallow lake
Powder element intestines only provide texture with the double starch adipates of acetylation, while not sacrificing intestines class special texture, can enrich element
Intestines type meets requirement of the people to different mouthfeels, nutrition, and processing cost is low.
The granulose intestines composition of raw materials of the present invention is made of the material of following masses percentage composition：
Implementation example.
With reference to embodiment, the invention will be further described, it should be understood that these embodiments are only used for illustration
Purpose is never limited in protection scope of the present invention.
Embodiment 1
Formula（Mass percent）：
Procedure of processing：Accurately weighing salt, D- sodium isoascorbates, potassium sorbate, monosodium glutamate and beef flavor is dissolved into water
In, it is stirred under the rotating speed of 100 r/min, the double starch adipates of bruised ginger, green onion end, five-spice powder, chrysanthemum and acetylation is added,
Boiling water bath keeps the temperature 30 min, stops stirring and is transferred in sausage filler, pour into the artificial casing of white clear, under normal pressure with boiling
Pot cooks, and cooks water temperature and is maintained at 85 DEG C, brew time is 1.5 h, and the central temperature of intestines reaches 75 DEG C, rapid after cooking
So that central temperature is down to 45 DEG C, places into cooling 12 h or so in 2 DEG C or so of freezer, so that intestines central temperature is down to 5 DEG C, sense organ
And physical and chemical index is examined, qualified rear is finished product.This formula plain intestines obtained：Slice surface is smooth, flexible, tissue tight；
Delicate mouthfeel, flexible, no starchy taste；Consumers' Acceptance is very high.
Embodiment 2
Formula（Mass percent）：
Procedure of processing：It accurately weighs salt, D- sodium isoascorbates, potassium sorbate and monosodium glutamate to be dissolved into water, 100
It is stirred under the rotating speed of r/min, bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and the double starch adipates of acetylation, boiling is added
Water-bath keeps the temperature 30 min, stops stirring and is transferred in sausage filler, pours into the artificial casing of white clear, use saucepan under normal pressure
It cooks, cooks water temperature and be maintained at 85 DEG C, brew time is 1.5 h, and the central temperature of intestines reaches 75 DEG C, makes rapidly after cooking
Central temperature is down to 45 DEG C, places into 2 DEG C or so of freezer cooling 12 h or so, and intestines central temperature is made to be down to 5 DEG C, sense organ and
Physical and chemical index is examined, and qualified rear is finished product.This formula plain intestines obtained：Slice surface is smooth, flexible, tissue tight；Mouthful
Sense is fine and smooth, flexible, no starchy taste；Consumers' Acceptance is very high.
Embodiment 3
Formula（Mass percent）：
Procedure of processing：It accurately weighs salt, D- sodium isoascorbates, potassium sorbate and monosodium glutamate to be dissolved into water, 100
It is stirred under the rotating speed of r/min, bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and the double starch adipates of acetylation, boiling is added
Water-bath keeps the temperature 30 min, stops stirring and is transferred in sausage filler, pours into the artificial casing of white clear, use saucepan under normal pressure
It cooks, cooks water temperature and be maintained at 85 DEG C, brew time is 1.5 h, and the central temperature of intestines reaches 75 DEG C, makes rapidly after cooking
Central temperature is down to 45 DEG C, places into 2 DEG C or so of freezer cooling 12 h or so, and intestines central temperature is made to be down to 5 DEG C, sense organ and
Physical and chemical index is examined, and qualified rear is finished product.This formula plain intestines obtained：Be sliced it is frangible, it is nonelastic；Coarse mouthfeel, it is immalleable,
There is starchy taste；Consumer cannot receive.This example illustrates different starch raw materials（Cornstarch raw material）By same method
Modification cannot meet application requirement.Meanwhile pointed out in patent CN103783556A, added in sausage the double starch of acetylation oneself two
It is flexible that acid esters can make meat compact, but be used alone in present case element intestines modification of corn starch the double starch of acetylation oneself
Two acid esters cannot meet texture requirement；It is pointed out in patent CN201180058239.9, modified cornstarch and vegetable protein,
Hydrophilic colloid etc. can be used as meat substitute together, the organoleptic properties with meat, but modified corn is used alone in present case
Starch can not meet texture requirement.
Embodiment 4
Formula（Mass percent）：
Procedure of processing：Accurately weighing salt, D- sodium isoascorbates, potassium sorbate, monosodium glutamate and beef flavor is dissolved into water
In, it is stirred under the rotating speed of 100 r/min, the double starch adipates of bruised ginger, green onion end, five-spice powder, chrysanthemum and acetylation is added,
Boiling water bath keeps the temperature 30 min, stops stirring and is transferred in sausage filler, pour into the artificial casing of white clear, under normal pressure with boiling
Pot cooks, and cooks water temperature and is maintained at 85 DEG C, brew time is 1.5 h, and the central temperature of intestines reaches 75 DEG C, rapid after cooking
So that central temperature is down to 45 DEG C, places into cooling 12 h or so in 2 DEG C or so of freezer, so that intestines central temperature is down to 5 DEG C, sense organ
And physical and chemical index is examined, qualified rear is finished product.This formula plain intestines obtained：Casing is sticky in together with plain intestines, glues knife, can not
Slice, elasticity are small；There is apparent sense of eking out a living, is not easy to swallow；Consumer cannot receive.This example illustrates different starch raw materials
（Waxy corn starch raw material）It cannot meet application requirement by same method modification.Meanwhile patent CN103783556A middle fingers
Go out, the double starch adipates of addition acetylation can make meat compact flexible in sausage, but in present case element intestines individually
The double starch adipates of acetylation being modified using waxy corn starch cannot meet texture requirement.
Embodiment 5
Formula（Mass percent）：
Procedure of processing：It accurately weighs salt, D- sodium isoascorbates, potassium sorbate and monosodium glutamate to be dissolved into water, 100
It is stirred under the rotating speed of r/min, bruised ginger, green onion end, five-spice powder, mushroom mud, mushroom grain and hydroxypropyl PASELLI EASYGEL, boiling water is added
Bath 30 min of heat preservation, stop stirring and are transferred in sausage filler, pour into the artificial casing of white clear, boiled under normal pressure with saucepan
System cooks water temperature and is maintained at 85 DEG C, and brew time is 1.5 h, and the central temperature of intestines reaches 75 DEG C, in making rapidly after cooking
Heart temperature is down to 45 DEG C, places into 2 DEG C or so of freezer cooling 12 h or so, and intestines central temperature is made to be down to 5 DEG C, sense organ and reason
Change index test, qualified rear is finished product.This formula plain intestines obtained：Casing is sticky in together with plain intestines, is glued knife, can not be cut
Piece, elasticity are small；There is apparent sense of eking out a living, is not easy to swallow；Consumer cannot receive.This example illustrates same starch raw material
（Tapioca raw material）It is modified by distinct methods（Hydroxypropyl PASELLI EASYGEL）Application requirement cannot be met.Meanwhile patent
It is pointed out in CN201180058239.9, modified tapioca and vegetable protein, hydrophilic colloid etc. can be used as meat substitute together,
Organoleptic properties with meat, but modified tapioca is used alone in present case cannot meet texture requirement.
Claims (3)
1. a kind of granulose intestines, it is characterised in that the element intestines are free from the plain intestines of animal protein, and solid-state texture is by para arrowroot
Powder or potato starch are that the double starch adipates of acetylation that material modification obtains are provided separately, and composition of raw materials is by following matter
Measure the material composition of percentage composition：Pure water 40% -80%, flavor 0.5%-50%, starch 10%-25%, auxiliary material 1%-20%, respectively
The sum of material quality percentage composition is 100%.
2. granulose intestines described in claim 1, it is characterised in that the flavor is selected from one or more in the following group：Food
With essence, vegetables, beans, nut, mushroom and cereal.
3. granulose intestines described in claim 1, it is characterised in that the auxiliary material is selected from the one or more of the following group：It is edible
Pigment, salt, preservative, oil, seasoning.
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| CN108260756B (en) * | 2016-12-30 | 2021-10-26 | 中粮集团有限公司 | Cereal sausage and preparation method thereof |
| CN110477127A (en) * | 2019-09-24 | 2019-11-22 | 四川徽记食品股份有限公司 | A kind of element intestines |
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| CN102940278A (en) * | 2012-12-14 | 2013-02-27 | 王战明 | Crispy egg sausage and preparation method thereof |
| CN103783556B (en) * | 2013-11-15 | 2015-11-11 | 南通玉兔集团有限公司 | A kind of fragrant peppery roasting intestines |
| CN103766866A (en) * | 2014-01-16 | 2014-05-07 | 晨明金蘑菇股份有限公司 | Technology for processing flower mushroom sausage |
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Inventor after: Shang Gaofeng Inventor after: Zhao Congwei Inventor after: Liu Wenjing Inventor after: Gu Juan Inventor before: Liu Wenjing Inventor before: Shang Gaofeng Inventor before: Gu Juan Inventor before: Zhao Congwei |
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Address after: 510000 unit 401, 4th floor, building 3, phase II, standard industrial unit, No.7 helix 4th Road, International Biological Island, Guangzhou, Guangdong Province Patentee after: Guangdong Zhiguang Biotechnology Co.,Ltd. Address before: 510000 unit 401, 4th floor, building 3, phase II, standard industrial unit, No.7 helix 4th Road, International Biological Island, Guangzhou, Guangdong Province Patentee before: GUANGDONG ZEEGO BIOTECHNOLOGY Co.,Ltd. |
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Denomination of invention: A type of starch sausage Granted publication date: 20181113 Pledgee: Societe Generale Bank Limited by Share Ltd. Guangzhou branch Pledgor: Guangdong Zhiguang Biotechnology Co.,Ltd. Registration number: Y2024980002427 |