CN105146572A - Sausage meat curing condiment - Google Patents
Sausage meat curing condiment Download PDFInfo
- Publication number
- CN105146572A CN105146572A CN201510534326.7A CN201510534326A CN105146572A CN 105146572 A CN105146572 A CN 105146572A CN 201510534326 A CN201510534326 A CN 201510534326A CN 105146572 A CN105146572 A CN 105146572A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage meat
- condiment
- add
- sesame oil
- 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 34
- 235000013372 meat Nutrition 0.000 title claims abstract description 21
- 235000013409 condiments Nutrition 0.000 title abstract 6
- 239000008159 sesame oil Substances 0.000 claims abstract description 17
- 238000010411 cooking Methods 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013305 food Nutrition 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 6
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 6
- 241001474374 Blennius Species 0.000 claims abstract description 6
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 6
- 229920002752 Konjac Polymers 0.000 claims abstract description 6
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 6
- 235000013312 flour Nutrition 0.000 claims abstract description 6
- 229940046240 glucomannan Drugs 0.000 claims abstract description 6
- 235000010485 konjac Nutrition 0.000 claims abstract description 6
- 239000000252 konjac Substances 0.000 claims abstract description 6
- 235000020232 peanut Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 239000000463 material Substances 0.000 claims description 14
- 241000238557 Decapoda Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 244000273928 Zingiber officinale Species 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 240000006108 Allium ampeloprasum Species 0.000 claims description 5
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 5
- 240000000171 Crataegus monogyna Species 0.000 claims description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 5
- 241000208688 Eucommia Species 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 5
- 244000068988 Glycine max Species 0.000 claims description 5
- 241000234435 Lilium Species 0.000 claims description 5
- 240000002853 Nelumbo nucifera Species 0.000 claims description 5
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 5
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 5
- 235000010676 Ocimum basilicum Nutrition 0.000 claims description 5
- 240000007926 Ocimum gratissimum Species 0.000 claims description 5
- 235000019082 Osmanthus Nutrition 0.000 claims description 5
- 241000333181 Osmanthus Species 0.000 claims description 5
- 240000006909 Tilia x europaea Species 0.000 claims description 5
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 5
- 241000425037 Toona sinensis Species 0.000 claims description 5
- 241000609666 Tuber aestivum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 235000007215 black sesame Nutrition 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000004040 coloring Methods 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 5
- 239000004571 lime Substances 0.000 claims description 5
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 235000020334 white tea Nutrition 0.000 claims description 5
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 240000003889 Piper guineense Species 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000007774 longterm Effects 0.000 abstract description 3
- 230000008901 benefit Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 239000001071 citrus reticulata blanco var. mandarin Substances 0.000 abstract 1
- 235000020197 coconut milk Nutrition 0.000 abstract 1
- 229940026314 red yeast rice Drugs 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000215 hyperchromic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000020995 raw meat Nutrition 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of food processing and discloses a sausage meat curing condiment. The sausage meat curing condiment is made by mixing, by weight, 25-30 parts of sesame oil, 20-25 parts of salt, 18-23 parts of fermented black beans, 15-20 parts of chili powder, 12-18 parts of peanut powder, 12-18 parts of malt flour, 10-15 parts of eggs, 10-15 parts of cooking wine, 8-12 parts of ground seaweed, 8-12 parts of minced onion, 6-10 parts of mandarin oil, 6-10 parts of coconut milk, 5-8 parts of condensed soy, 5-8 parts of red yeast rice, 3-6 parts of fish sauce and 3-6 parts of konjac glucomannan. Raw materials of the sausage meat curing condiment are easy to acquire, the preparation method is simple, the sausage meat curing condiment is in golden color, rich in salty taste and unique in flavor, and using the sausage meat curing condiment for curing sausage meat can effectively deodorize, decontaminate, enhance aroma and color, reduce greasiness and benefit long-term storage of sausages.
Description
Technical field:
The present invention relates to food processing technology field, be specifically related to a kind of sausage meat preserved materials.
Background technology:
Sausage is the very ancient food production of a kind of utilization and the food of carnivorous Techniques of preserving, pours into that the meat material mixing up taste is drying to be formed with the little casing of pig or sheep (also useful large casing).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.Former sausage is the food made before the annual New Year, and whenever can have sausage in present 1 year.In the manufacturing process of sausage, needing to pickle minced meat with flavoring, is to give certain local flavor to sausage on the one hand, is to extend the shelf life on the other hand.
At present, the filling workshop of some sausages, in order to improve sausage mouthfeel, usually adds some food additives in preserved materials, if long-term edible meeting affect to health.Therefore, have a lot of family to start to make sausage by oneself in recent years, but grasp of suiting one's taste when preparing preserved materials is bad, and the not standby too many flavoring of most of family, therefore make the sausage produced not reach desirable taste.
Summary of the invention:
Technical problem to be solved by this invention be to provide a kind of nutritious, taste is tempting and the sausage meat preserved materials of edible safety.
Technical problem to be solved by this invention adopts following technical scheme to realize:
A kind of sausage meat preserved materials, is become by the mixed raw material of following parts by weight:
Sesame oil 25-30 part, salt 20-25 part, fermented soya bean 18-23 part, chilli powder 15-20 part, peanut powder 12-18 part, malt flour 12-18 part, egg 10-15 part, cooking wine 10-15 part, ground seaweed 8-12 part, onion end 8-12 part, tangerine oil 6-10 part, coconut palm slurry 6-10 part, condensed soy 5-8 part, red colouring agent for food, also used as a Chinese medicine 5-8 part, fish sauce 3-6 part, konjac glucomannan 3-6 part.
Described cooking wine is made up of the raw material of following parts by weight: assist lotus 20 parts, sweet basil 20 parts, the bark of eucommia 18 parts, Radix Angelicae Sinensis 18 parts, Flos Magnoliae Liliflorae 15 parts, leek seed 12 parts, 12 parts, ginger, leaves of Hawthorn 10 parts, white tea 8 parts, 8 parts, pepper, lime 5 parts, truffle bacterium 3 parts, wine fermented with osmanthus flower 300 parts, its preparation method is: by the bark of eucommia, Radix Angelicae Sinensis, leek seed, leaves of Hawthorn, pepper and truffle bacterium add in pot, fry to savory effusion, add after being ground into meal again in wine fermented with osmanthus flower, add after soaking 24h and assist lotus, sweet basil, Flos Magnoliae Liliflorae, white tea and lime, continue to soak 12h, then add together with ginger in juice extractor, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
Described sesame oil is made up of the raw material of following parts by weight: 25 parts, mushroom, 15 parts, dried shrimp, lily 6 parts, 8 parts, Chinese prickly ash, fragrant grain 5 parts, ginger 10 parts, shrimp sprout green onion 10 parts, 8 parts, Chinese toon, chicken fat 35 parts, black sesame oil 100 parts, its preparation method is: added by mushroom in black sesame oil and endure to dehydration, dried shrimp, lily, Chinese prickly ash and perfume (or spice) grain is added after pulling out, continue to boil 10min, stop heating, add ginger, shrimp sprout green onion and Chinese toon and boil in a covered pot over a slow fire 5min, add chicken fat again, filter after chicken fat fully melts, obtain sesame oil.
The invention has the beneficial effects as follows: the present invention is raw materials used to be easy to get, preparation method is simple, made sausage meat preserved materials golden yellow color, salty aromatic strongly fragrant, unique flavor, can effectively go during in order to pickle sausage meat raw meat removal of impurities, Titian hyperchromic, reduce greasy, and be conducive to the long-term preservation of sausage.
Detailed description of the invention:
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
The preparation of cooking wine: 18 parts of barks of eucommia, 18 parts of Radix Angelicae Sinensis, 12 parts of leek seeds, 10 parts of leaves of Hawthorn, 8 portions of peppers and 3 parts of truffle bacterium are added in pot, fry to savory effusion, add in 300 portions of wine fermented with osmanthus flower after being ground into meal again, add 20 parts after soaking 24h and assist lotus, 20 portions of sweet basils, 15 parts of Flos Magnoliae Lilifloraes, 8 parts of white tea and 5 parts of limes, continue to soak 12h, then add in juice extractor together with 12 portions of gingers, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
The preparation of sesame oil: 25 parts of mushrooms are added and endures to dehydration in 100 portions of black sesame oils, 15 parts of dried shrimp, 6 portions of lilies, 8 portions of Chinese prickly ashes and 5 parts of fragrant grains are added after pulling out, continue to boil 10min, stop heating, add 10 portions of ginger, 10 parts of shrimp sprout green onions and 8 portions of Chinese toons and boil in a covered pot over a slow fire 5min, add 35 portions of chicken fat again, filter after chicken fat fully melts, obtain sesame oil.
Embodiment 1
A kind of sausage meat preserved materials, is become by the mixed raw material of following parts by weight:
Sesame oil 25 parts, salt 25 parts, 18 parts, fermented soya bean, chilli powder 15 parts, peanut powder 12 parts, malt flour 12 parts, 10 parts, egg, cooking wine 10 parts, ground seaweed 8 parts, onion end 8 parts, tangerine oil 7 parts, coconut palm starch 6 parts, condensed soy 5 parts, 5 parts, red colouring agent for food, also used as a Chinese medicine, fish sauce 4 parts, konjac glucomannan 3 parts.
Embodiment 2
A kind of sausage meat preserved materials, is become by the mixed raw material of following parts by weight:
Sesame oil 30 parts, salt 20 parts, 20 parts, fermented soya bean, chilli powder 18 parts, peanut powder 15 parts, malt flour 15 parts, 12 parts, egg, cooking wine 12 parts, ground seaweed 10 parts, onion end 10 parts, tangerine oil 8 parts, coconut palm starch 8 parts, condensed soy 7 parts, 6 parts, red colouring agent for food, also used as a Chinese medicine, fish sauce 3 parts, konjac glucomannan 4 parts.
Embodiment 3
A kind of sausage meat preserved materials, is become by the mixed raw material of following parts by weight:
Sesame oil 30 parts, salt 25 parts, 22 parts, fermented soya bean, chilli powder 20 parts, peanut powder 12 parts, malt flour 15 parts, 10 parts, egg, cooking wine 10 parts, ground seaweed 8 parts, onion end 12 parts, tangerine oil 10 parts, coconut palm starch 6 parts, condensed soy 8 parts, 5 parts, red colouring agent for food, also used as a Chinese medicine, fish sauce 5 parts, konjac glucomannan 5 parts.
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 (3)
1. a sausage meat preserved materials, is characterized in that, is become by the mixed raw material of following parts by weight:
Sesame oil 25-30 part, salt 20-25 part, fermented soya bean 18-23 part, chilli powder 15-20 part, peanut powder 12-18 part, malt flour 12-18 part, egg 10-15 part, cooking wine 10-15 part, ground seaweed 8-12 part, onion end 8-12 part, tangerine oil 6-10 part, coconut palm slurry 6-10 part, condensed soy 5-8 part, red colouring agent for food, also used as a Chinese medicine 5-8 part, fish sauce 3-6 part, konjac glucomannan 3-6 part.
2. sausage meat preserved materials according to claim 1, it is characterized in that: described cooking wine is made up of the raw material of following parts by weight: assist lotus 20 parts, sweet basil 20 parts, the bark of eucommia 18 parts, Radix Angelicae Sinensis 18 parts, Flos Magnoliae Liliflorae 15 parts, leek seed 12 parts, 12 parts, ginger, leaves of Hawthorn 10 parts, white tea 8 parts, 8 parts, pepper, lime 5 parts, truffle bacterium 3 parts, wine fermented with osmanthus flower 300 parts, its preparation method is: by the bark of eucommia, Radix Angelicae Sinensis, leek seed, leaves of Hawthorn, pepper and truffle bacterium add in pot, fry to savory effusion, add after being ground into meal again in wine fermented with osmanthus flower, add after soaking 24h and assist lotus, sweet basil, Flos Magnoliae Liliflorae, white tea and lime, continue to soak 12h, then add together with ginger in juice extractor, squeeze the juice after terminating and cross 100 mesh sieves, obtain cooking wine.
3. sausage meat preserved materials according to claim 1, it is characterized in that: described sesame oil is made up of the raw material of following parts by weight: 25 parts, mushroom, 15 parts, dried shrimp, lily 6 parts, 8 parts, Chinese prickly ash, fragrant grain 5 parts, ginger 10 parts, shrimp sprout green onion 10 parts, 8 parts, Chinese toon, chicken fat 35 parts, black sesame oil 100 parts, its preparation method is: added by mushroom in black sesame oil and endure to dehydration, dried shrimp is added after pulling out, lily, Chinese prickly ash and perfume (or spice) grain, continue to boil 10min, stop heating, add ginger, shrimp sprout green onion and Chinese toon boil in a covered pot over a slow fire 5min, add chicken fat again, filter after chicken fat fully melts, obtain sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510534326.7A CN105146572A (en) | 2015-08-25 | 2015-08-25 | Sausage meat curing condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510534326.7A CN105146572A (en) | 2015-08-25 | 2015-08-25 | Sausage meat curing condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146572A true CN105146572A (en) | 2015-12-16 |
Family
ID=54787963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510534326.7A Pending CN105146572A (en) | 2015-08-25 | 2015-08-25 | Sausage meat curing condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146572A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262598A (en) * | 2016-08-17 | 2017-01-04 | 厦门璞真食品有限公司 | A kind of health pickles flavouring agent |
| CN110024971A (en) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | A kind of black pine sausage and preparation method thereof |
| CN112971051A (en) * | 2021-03-29 | 2021-06-18 | 李利军 | Sausage and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171904A (en) * | 1996-07-31 | 1998-02-04 | 李庆 | Sausage with peanut |
| CN2317656Y (en) * | 1998-01-06 | 1999-05-12 | 沈青 | Sausage type fast food such as skin of soya-bean milk and thin pancake wrapping with vegetable in it |
| CN1218643A (en) * | 1997-10-27 | 1999-06-09 | 吴羽化学工业株式会社 | Pressed and heated sausage containing fibrous meat and its producing method |
| CN104799332A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage |
-
2015
- 2015-08-25 CN CN201510534326.7A patent/CN105146572A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1171904A (en) * | 1996-07-31 | 1998-02-04 | 李庆 | Sausage with peanut |
| CN1218643A (en) * | 1997-10-27 | 1999-06-09 | 吴羽化学工业株式会社 | Pressed and heated sausage containing fibrous meat and its producing method |
| CN2317656Y (en) * | 1998-01-06 | 1999-05-12 | 沈青 | Sausage type fast food such as skin of soya-bean milk and thin pancake wrapping with vegetable in it |
| CN104799332A (en) * | 2015-04-08 | 2015-07-29 | 广西大学 | Nutritional internal heat reducing sausage comprising Lentinus edodes and preparation method of sausage |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262598A (en) * | 2016-08-17 | 2017-01-04 | 厦门璞真食品有限公司 | A kind of health pickles flavouring agent |
| CN110024971A (en) * | 2019-04-18 | 2019-07-19 | 重庆信美金进出口有限公司 | A kind of black pine sausage and preparation method thereof |
| CN112971051A (en) * | 2021-03-29 | 2021-06-18 | 李利军 | Sausage and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN106820085A (en) | A kind of cordate houttuynia garlic powder and chilli paste and preparation method thereof | |
| CN105146572A (en) | Sausage meat curing condiment | |
| CN107279908A (en) | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof | |
| CN106720457A (en) | A kind of winter good deeds done in secret flavor oil, winter good deeds done in secret flavor sausage and preparation method thereof | |
| CN103535768A (en) | Mixture sausage and preparation method thereof | |
| CN108477464A (en) | A kind of processing method of the cured fish of sauce halogen | |
| CN105433367A (en) | Instant mushroom-flavored drunken-fish can and preparation method thereof | |
| CN104543910A (en) | Extraction technology of toonanin from toona sinensis leaves | |
| CN103519102A (en) | Rhizoma dioscoreae vegetarian ham | |
| CN108077888A (en) | A kind of vinegar-pepper tartar sauce of old friend and preparation method thereof | |
| CN103040026B (en) | Processing technology for prolonging quality guarantee period of flavor fish | |
| KR101031625B1 (en) | Method of slices of mulberry leaves seasoned with soy | |
| CN101675785A (en) | Dried lily flower pickles | |
| CN104543959A (en) | Peanut-orange-lean meat paste and preparation method thereof | |
| KR101709234B1 (en) | Method making the kochujang sauce gulbi adding the powder of lotus leaf | |
| CN103598615A (en) | Preparation method of cured tributary goose | |
| CN109393402A (en) | A kind of fresh and crisp strong no added hot pickled mustard tuber and preparation method thereof of mouthfeel | |
| CN103750379A (en) | Dry pickled vegetable salty meat balls and preparation method thereof | |
| KR102069542B1 (en) | Meat bolide in plain water manufacturing method composition containing extract of dendropanax morbiferus | |
| CN107348375A (en) | Marinated beef with improved taste and prolonged shelf life and preparation method thereof | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| KR101922623B1 (en) | How to make soup of Vietnam rice noodle soup | |
| CN101731569A (en) | Nutritive soy sauce or nutritive pot-cover noodle soy sauce and soup bases and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| 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: 20151216 |
|
| RJ01 | Rejection of invention patent application after publication |