CN105380133A - Fruity fermented goose sausage with dampness clearing function and preparing method thereof - Google Patents
Fruity fermented goose sausage with dampness clearing function and preparing method thereof Download PDFInfo
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- CN105380133A CN105380133A CN201510747947.3A CN201510747947A CN105380133A CN 105380133 A CN105380133 A CN 105380133A CN 201510747947 A CN201510747947 A CN 201510747947A CN 105380133 A CN105380133 A CN 105380133A
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 26
- 235000013580 sausages Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title abstract description 5
- 241000234435 Lilium Species 0.000 claims abstract description 13
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 10
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 10
- 241000191953 Kocuria varians Species 0.000 claims abstract description 8
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 8
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 8
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000951473 Schizonepeta Species 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 210000000936 intestine Anatomy 0.000 claims description 13
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 9
- 235000018365 Momordica dioica Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 206010016766 flatulence Diseases 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000015275 goose meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010000234 Abortion spontaneous Diseases 0.000 abstract description 2
- 230000000740 bleeding effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 208000015994 miscarriage Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 208000000995 spontaneous abortion Diseases 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 6
- 240000001910 Momordica cochinchinensis Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a fruity fermented goose sausage with a dampness clearing function. The fruity fermented goose sausage is prepared from, by weight, 950-1000 parts of goose, 180-200 parts of pig back fat, 1-1.2 parts of hibiscus manihot flower, 0.9-1.1 parts of basil, 1-1.2 parts of lotus leaf base, 1.2-1.3 parts of schizonepeta, 0.8-1.1 parts of basil seeds, 20-24 parts of oranges, 25-28 parts of pears, 20-22 parts of watermelon, 25-28 parts of bitter gourd, 25-28 parts of greenish lily seeds, 9-10 parts of glucose, 18-20 parts of aginomoto, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of sea-buckthorn polyphenol, 0.9-1 part of chitosan, an appropriate amount of lactobacillus fermenti and an appropriate amount of micrococcus varians. As the various fruit elements are added, the sausage has a sweet and fragrant smell when eaten and is more tasty and refreshing; in addition, the various Chinese herbs are added in the processing process, and therefore the sausage has the effects of clearing away heat, clearing away dampness, stopping bleeding, preventing miscarriage, tonifying middle-jiao and qi, tonifying the spleen, nourishing the stomach and purifying the intestinal tracts.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of fruity dehumidifying fermentation goose and bake intestines and preparation method thereof.
Background technology
Easily produce the flue gas containing polycyclic aromatic hydrocarbon (PAHs) in traditional roasted goose cooking process and there is food security hidden danger, baking mode is generally direct naked light baking or closes upper furnace door dying fire and bakes, in order to obtain unique local flavor, the temperature of baking is all higher than 200 DEG C, want baking to go out the shortcake of mouthfeel the best oiliness, need temperatures as high about 270 DEG C, because cooking time is long, temperature is high, making subcutaneous fat melt spilling inevitably drops onto in the upper or hot burner hearth of fire, cause pyrolysis or hot polymerization reaction, thus the flue gas produced containing polycyclic aromatic hydrocarbon (PAHs), the PAHs of the higher generation of temperature is more, fatty Pintsch process simultaneously in meat also can produce PAHs.Existing experiment shows that PAHs can make animal used as test carcinogenic.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of fruity dehumidifying fermentation goose to bake intestines and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of fruity dehumidifying fermentation goose bakes intestines, is made up of following raw material:
Goose 950-1000, pig back fat 180-200, Hibiscus manihot flower 1-1.2, sweet basil 0.9-1.1, lotus base of a fruit 1-1.2, schizonepeta 1.2-1.3, blue fragrant sub-0.8-1.1, oranges and tangerines 20-24, pear 25-28, watermelon 20-22, balsam pear 25-28, greenish lily seed 25-28, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, sea-buckthorn polyphenol 0.9-1, shitosan 0.9-1, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of fruity dehumidifying fermentation goose bakes the preparation method of intestines, comprises the following steps:
(1) Hibiscus manihot flower, sweet basil, the lotus base of a fruit, schizonepeta, Lan Xiangzi are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) get pear, oranges and tangerines are squeezed the juice, after watermelon is opened aperture, rub inner melon pulp, add pear juice and orange blossom toward in and seal into scalding in boiling water that to boil 20-25min for subsequent use; Balsam pear chopping is pounded mud, and greenish lily seed enters in food steamer take out canned after boiling and add blended fruit juice and balsam pear mud in watermelon and fully stir to obtain lily puree;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add lily puree, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, be set using 75 DEG C of heated-air drying 15-20min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Advantage of the present invention is:
Roasted goose intestines of the present invention through lactobacillus fermenti and micrococcus varians fermentation and make the fermentation meat product with microbiologic properties and exemplary fermentation fragrance, the non-oxidizability of meat products is improved again in the effect of natural additive crabapple polyphenols and shitosan, the time stored under substantially increasing normal temperature while increasing goose intestines local flavor, by the oven dry of stage temperature, baking, bake intestines the fermentation goose being significantly less than baking at traditional baking temperature and not only there is original roasting fragrance, unique flavor, tasty, and greatly reduce the discharge of PAHs, the carcinogen that even generation PAHs etc. are harmful, improve foodsafety, protection is given safely to life, roasting intestines of the present invention add various fruit ingredient, make to taste with one fragrant and sweet breath, more tasty and more refreshing, in addition, the present invention with the addition of multiple Chinese herbal medicine in process, there is heat dehumidifying clearly, arresting bleeding and miscarriage prevention, tonifying middle-Jiao and Qi, strengthening spleen and nourishing stomach, effect of purification enteron aisle.
Detailed description of the invention
A kind of fruity dehumidifying fermentation goose bakes intestines, is made up of following weight portion (kilogram) raw material:
Goose 950, pig back fat 180, Hibiscus manihot flower 1, sweet basil 0.9, the lotus base of a fruit 1, schizonepeta 1.2, blue fragrant son 0.8, oranges and tangerines 20, pear 25, watermelon 20, balsam pear 25, greenish lily seed 25, glucose 9, monosodium glutamate 18, white pepper powder 1, salt 18, sea-buckthorn polyphenol 0.9, shitosan 0.9, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of fruity dehumidifying fermentation goose bakes the preparation method of intestines, comprises the following steps:
(1) Hibiscus manihot flower, sweet basil, the lotus base of a fruit, schizonepeta, Lan Xiangzi are added 6 times of water big fire decoct 1 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) get pear, oranges and tangerines are squeezed the juice, after watermelon is opened aperture, rub inner melon pulp, add pear juice and orange blossom toward in and seal into scalding in boiling water that to boil 20min for subsequent use; Balsam pear chopping is pounded mud, and greenish lily seed enters in food steamer take out canned after boiling and add blended fruit juice and balsam pear mud in watermelon and fully stir to obtain lily puree;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add lily puree, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, be set using 75 DEG C of heated-air drying 15min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Claims (2)
1. fruity dehumidifying fermentation goose bakes intestines, it is characterized in that being made up of following raw material:
Goose 950-1000, pig back fat 180-200, Hibiscus manihot flower 1-1.2, sweet basil 0.9-1.1, lotus base of a fruit 1-1.2, schizonepeta 1.2-1.3, blue fragrant sub-0.8-1.1, oranges and tangerines 20-24, pear 25-28, watermelon 20-22, balsam pear 25-28, greenish lily seed 25-28, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, sea-buckthorn polyphenol 0.9-1, shitosan 0.9-1, lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
2. a kind of fruity dehumidifying fermentation goose according to claim 1 bakes the preparation method of intestines, it is characterized in that comprising the following steps:
(1) Hibiscus manihot flower, sweet basil, the lotus base of a fruit, schizonepeta, Lan Xiangzi are added 6-7 times of water big fire decoct 1-2 hour after press filtration to remove slag to obtain herb liquid;
(2) below 20 DEG C of temperature, fresh goose is got, peeling and fat deposit, reject muscle tendon in meat, and rub with meat grinder, pig back fat being rubbed after mixing with goose is broken and add glucose, monosodium glutamate, white pepper powder, salt, after stirring evenly, obtaining raw meat as pickling 24h at 4 DEG C;
(3) get pear, oranges and tangerines are squeezed the juice, after watermelon is opened aperture, rub inner melon pulp, add pear juice and orange blossom toward in and seal into scalding in boiling water that to boil 20-25min for subsequent use; Balsam pear chopping is pounded mud, and greenish lily seed enters in food steamer take out canned after boiling and add blended fruit juice and balsam pear mud in watermelon and fully stir to obtain lily puree;
(4) to add in raw meat by the amount of 1 × 107CFU/g after lactobacillus fermenti being mixed with micrococcus varians 1:1 and as the 25 DEG C of bottom fermentation 20h in constant incubator inherence, after fermentation completes, add lily puree, sea-buckthorn polyphenol, shitosan and remain each raw material and fully stir, recorded by sausage filler again or manual bowel lavage, record rear needle point air in intestines are drained in surface punching, remove surface contaminants with after warm water rinse;
(5) the goose meat sausage suspension wire after recording is hung in temperature-controlled box, be set using 75 DEG C of heated-air drying 15-20min, more evenly spray herb liquid, adjust the temperature to 130 DEG C of processing 1h subsequently and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747947.3A CN105380133A (en) | 2015-11-06 | 2015-11-06 | Fruity fermented goose sausage with dampness clearing function and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510747947.3A CN105380133A (en) | 2015-11-06 | 2015-11-06 | Fruity fermented goose sausage with dampness clearing function and preparing method thereof |
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| Publication Number | Publication Date |
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| CN105380133A true CN105380133A (en) | 2016-03-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510747947.3A Pending CN105380133A (en) | 2015-11-06 | 2015-11-06 | Fruity fermented goose sausage with dampness clearing function and preparing method thereof |
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| CN (1) | CN105380133A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815681A (en) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | Fermented roast goose sausages capable of clearing heat and preparation method thereof |
| CN105815682A (en) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | Fermented roast goose sausages capable of warming middle and dispelling wind and preparation method thereof |
| CN105901546A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof |
| CN105901553A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Spicy blood-activating fermented goose roasted sausage and preparation method thereof |
| CN105918909A (en) * | 2016-04-25 | 2016-09-07 | 芜湖宏洋食品有限公司 | Shrimp-flavored fermentation goose sausage capable of supplementing qi and preparation method of shrimp-flavored fermentation goose sausage |
Citations (4)
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|---|---|---|---|---|
| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
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2015
- 2015-11-06 CN CN201510747947.3A patent/CN105380133A/en active Pending
Patent Citations (4)
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| CN102246971A (en) * | 2011-07-11 | 2011-11-23 | 宁波大学 | Functional geese fermented sausage and preparation method thereof |
| CN102669711A (en) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | Fermented sausage of dietary fiber and goose |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105815681A (en) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | Fermented roast goose sausages capable of clearing heat and preparation method thereof |
| CN105815682A (en) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | Fermented roast goose sausages capable of warming middle and dispelling wind and preparation method thereof |
| CN105901546A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof |
| CN105901553A (en) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | Spicy blood-activating fermented goose roasted sausage and preparation method thereof |
| CN105918909A (en) * | 2016-04-25 | 2016-09-07 | 芜湖宏洋食品有限公司 | Shrimp-flavored fermentation goose sausage capable of supplementing qi and preparation method of shrimp-flavored fermentation goose sausage |
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Application publication date: 20160309 |