CN105581346B - A kind of soybean protein element sausage and preparation method thereof - Google Patents
A kind of soybean protein element sausage and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to food processing fields, and in particular to a kind of soybean protein isolate processed and applied is related to a kind of soybean protein element sausage, and raw material includes soybean protein isolate, histone, vegetable oil, starch, salt, sugar, monosodium glutamate, spice, plain platform bake essence, potassium sorbate, TG enzymes, Monascus color.The time mixed and feeding sequence are cut in the integral processing of the sausage product, especially technique by controlling, the technological parameter of temperature and time etc. solves the problems, such as soybean protein freezing problem and plain intestines processing cost and promotes.
Description
Technical field
The invention belongs to food processing fields, specially soybean protein isolate processed and applied more particularly to a kind of soybean egg
White element sausage and preparation method.
Background technology
For soybean protein as a kind of good vegetable protein, the protein of comprehensive amino acid ligand when high-quality makes it
As a kind of good meat proteins substitute, the shortage of cholesterol becomes the ultimate food of the Diseases such as hypertension.
It is existing at present to be used for soybean protein in the processing technology of plain sausage.101496566 A of Chinese patent literature CN are public
A kind of artificial vegetarian sausage and preparation method thereof has been opened, textured soybean protein, soybean protein isolate, casein sodium, shallow lake are used
Either dry green pepper piece or carrot are primary raw material for powder, vegetable oil, green soya bean, and seasoning selects salt, white sugar, monosodium glutamate, I+G, ferment
Female powder, plain meat essence.However, although the addition of raw material casein sodium improves the slice and mouth of product in the patent document
Sense, but it considerably increases product cost；Secondly textured soybean protein's addition is more, sacrifices the flavor of product to make its mouthfeel
It is strengthened.In addition there is also deficiencies in preparation method for the patent document：In the pretreatment of committed step textured soybean protein
Middle long soaking time so that histone soaks out to lack toughness.103392983 A of Chinese patent literature CN disclose one
Kind five cereals element intestines, use soybean protein, egg white solution, starch, compound adhesive, salad oil for primary raw material, addition glutinous rice, sweet tea
Maize pulp, sesame, red bean sugar natto, mung bean sugar natto, sorghum, soya bean, oatmeal are auxiliary material, in addition add salt, white sugar, nitrous
Sour sodium, sodium tripolyphosphate, sodium pyrophosphate, different Vc sodium, potassium sorbate are as seasoning and preservative etc..However, the patent document
Additive is excessive in middle raw material, and sodium nitrite and phosphate is not because have meat ingredient that its addition is made to be not necessarily in vegetarian diet；Its
The addition of secondary egg white solution is more, sacrifice product at making its mouthfeel be strengthened originally；The additive amount of edible glue is excessive again,
So that the dependence edible glue that product is excessive in structural state adjustment.There is also deficiencies in preparation method for the patent document：Step
It is rapid cumbersome, it is unfavorable for industrialized production.Therefore inventor is dedicated to finding that a kind of preparation method is simple, is made convenient for promoting, and uses
The soybean protein element that a small amount of additive can reach the effect of solidification, can have both the qualities such as product structural state and mouthfeel
The preparation method of sausage.
Invention content
Poor in order to solve plain sausage product mouthfeel in the prior art, additive is not easy to solidify less, and processing finished product height is not easy
The problem of popularization, the present invention provide that a kind of preparation method is simple, is made convenient for promoting, and can reach with a small amount of additive solidifying
Solid effect, the soybean protein element sausages of the qualities such as product structural state and mouthfeel can be had both.
To achieve the goals above, inventor conducts in-depth research, and finds on the basis for increasing soybean protein isolate
On, the corresponding additive amount for reducing histone can be while keeping its chewiness on the basis of then adding certain TG enzymes
The taste for reducing histone, so that product preferably seasons.
The present invention is achieved through the following technical solutions：
A kind of soybean protein element sausage that cereal is compound, by mass percentage raw material be：
8-18 parts of soybean protein isolate, 6-17 parts of histone, 3-15 parts of vegetable oil, 1-12 parts of starch, salt 0.5-2.5
Part, 1-3.5 parts sugared, 0.01-0.4 parts of monosodium glutamate, 0.01-0.4 parts of spice, plain platform bakes 0.1-1 parts of essence, 0.1 part of potassium sorbate,
0.1-0.2 parts of TG enzymes, 0.01 part of Monascus color.
The preferred raw material is in above-mentioned soybean protein element sausage：10-15 parts of soybean protein isolate, cathepsin 18-13
Part, 5-10 parts of vegetable oil, 3-8 parts of starch, 1.2-1.7 parts of salt is 1.5-2.5 parts sugared, 0.1-0.2 parts of monosodium glutamate, spice 0.1-0.2
Part, plain platform bakes 0.20-0.50 parts of essence, 0.1 part of potassium sorbate, 0.1-0.2 parts of TG enzymes, 0.01 part of Monascus color.
Soybean protein preferably described is the dry protein content soybean more than 90% point in above-mentioned soybean protein element sausage
From albumen, soybean protein isolate is Non-transgenic soybean protein isolate, and histone is textured soybean protein, Wheat Tissue albumen
Or both mixture.
Vegetable oil preferably described is one in soybean salad oil, palm oil, peanut oil in above-mentioned soybean protein element sausage
Kind is several.
The preferred starch is cassava modified starch, modified corn starch, potato change in above-mentioned soybean protein element sausage
One or several kinds in property starch.
It includes oily essence, paste essence, powdered perfume (or spice) that the preferably described plain platform, which bakes essence, in above-mentioned soybean protein element sausage
Several mixtures of essence.
The preferred TG enzymes could alternatively be edible glue in above-mentioned soybean protein element sausage, and the edible glue is selected from OK a karaoke club
The one or several kinds of glue, xanthans, konjac glucomannan, compound gel, additive amount are 0.1-0.5 parts.
Preferred 12 parts of soybean protein isolate, 10 parts of histone, 8 parts of vegetable oil, starch 7 in above-mentioned soybean protein element sausage
Part, 1.4 parts of salt, 2.2 parts of sugar, 0.1 part of monosodium glutamate, 0.1 part of spice, roasting 0.1 part of the oily essence of vegetarian diet platform, it is fragrant that vegetarian diet platform bakes paste
0.2 part of essence, 0.1 part of potassium sorbate, 0.1 part of TG enzymes, 0.01 part of Monascus color.
The present invention also provides the preparation methods of the soybean protein element sausage, include the following steps：
A) histone is handled：Histone room temperature clear water is impregnated into 2-4h or hot-water soak 1-2h, fully after water suction
Dehydration drains；
B) it is hydrated：Soybean protein isolate is added in cutmixer, low speed premixes 30s, cuts mix 2-4min at a high speed；
C) it emulsifies：Vegetable oil and oily essence are added in cutmixer, cuts and mixes to obtain protein emulsifying body；
D) batch mixing：By other objects such as the seasonings such as salt, sugar, monosodium glutamate, spice and TG enzymes, potassium sorbate, Monascus color, starch
Matter is added in cutmixer, and low speed premix 30s high speeds, which are cut, mixes 1-4min；Then dewatered histone is put into cutmixer,
High speed, which is cut, mixes 0.5-2min；
E) filling：Vacuum sausage filler bowel lavage；
F) hot-working：Dry 55 DEG C of -60 DEG C of 10-20min；70 DEG C of 10min of boiling；75 DEG C of 15-20min of boiling；
G) section, encapsulation, sterilizing are cut：90℃30min.
The preparation method of soybean protein element sausage preferably described in above-mentioned soybean protein element sausage, step b) is middle to be added greatly
500r/min-1200r/min low speed premixes 30s after beans protein isolate, and 2500r/min-3500r/min high speeds, which are cut, mixes 2-4min；
High speed is cut and mixes 2500r/min-3500r/min when emulsification in preferred steps c), 1-4min；
Seasonings and TG enzymes, potassium sorbate, Monascus color, the starch such as salt, sugar, monosodium glutamate, spice are added in preferred steps d)
500r/min-1200r/min, 30s are premixed Deng low speed after other substances；It cuts at a high speed afterwards and mixes 2500r/min-3500r/min, 1-
4min；It is cut at a high speed after addition histone and mixes 2500r/min-3500r/min, 0.5-2min.
The beneficial effects are mainly as follows the following aspects：
(1) compared with prior art, plain intestines of the present invention are compared with traditional handicraft, and flavor is more rich, and processing is simpler,
It is convenient, reduce the difficulty of production and processing so that product production easy to process.
(2) raw material sources of the invention are extensive, and formula is simple, reduces the use of unnecessary additive, utilizes soybean
Albumen, vegetable oil, starch, compound adhesive, TG enzymes ensure that the distinctive taste and flavor of plain intestines.
(3) soybean protein element sausage of the invention, enrich plain intestines flavor taste and it is edible when diversity, protect simultaneously
The good nutritive peculiarity of product is demonstrate,proved.
(4) two patent documents mentioned in background technology are in committed step emulsification treatment by soybean protein isolate and junket
Protein acid sodium, vegetable oil are added to enter to cut successively and be mixed, and are emulsified after soybean protein isolate can not be made fully to be hydrated, and soybean protein is weakened
Emulsifying effectiveness, and high speed cuts that mix rotating speed knife speed is excessively high, and existing home equipment rarely reaches, and product is made to be difficult to promote making.
(5) integral processing of the invention by controlling the product, specific rotating speed, temperature, time especially in technique
Deng, while by controlling each raw material proportioning, raw material addition sequence in formula, solving plain Erepsin freezing problem, and plain intestines add
Work is at low cost, easy popularization.
Specific implementation mode
With reference to example, the invention will be further described.
Embodiment 1
Raw material：12 parts of soybean protein isolate, 10 parts of histone, 8 parts of vegetable oil, 7 parts of starch, 1.4 parts of salt, 2.2 parts of sugar,
0.1 part of monosodium glutamate, 0.1 part of spice, vegetarian diet platform bake 0.1 part of oily essence, and vegetarian diet platform bakes 0.2 part of paste essence, potassium sorbate 0.1
Part, 0.1 part of TG enzymes, 0.01 part of Monascus color.
The desk-top plain sausage production method of soybean protein, includes the following steps：
1. histone is handled：Histone room temperature clear water is impregnated into 2h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate is added in cutmixer, 1200r/min low speed premixes 30s, 3000r/min high
Speed, which is cut, mixes 2min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 3000r/min high speeds, which are cut, mixes 1min, obtains egg
White emulsified body.
4. batch mixing：Seasoning and other substances are added in cutmixer, 1200r/min low speed premixes 30s, 3000r/min
High speed, which is cut, mixes 1min；Then dewatered histone is put into cutmixer, 3000r/min high speeds, which are cut, mixes 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Embodiment 2
Raw material：12 parts of soybean protein isolate, cathepsin 18 part, 8 parts of vegetable oil, 5 parts of starch, 1.4 parts of salt, 2.2 parts of sugar,
0.1 part of monosodium glutamate, 0.1 part of spice, vegetarian diet platform bake 0.1 part of essence oily, 0.2 part of paste, 0.1 part of potassium sorbate, TG enzymes 0.1
Part, 0.01 part of Monascus color.Method is the same as embodiment 1.
Embodiment 3
Raw material：15 parts of soybean protein isolate, 10 parts of histone, 10 parts of vegetable oil, 8 parts of starch, 1.2 parts of salt, sugar 2.5
Part, 0.15 part of monosodium glutamate, 0.2 part of spice, plain platform bake 0.50 part of essence, 0.1 part of potassium sorbate, 0.1 part of TG enzymes, Monascus color 0.01
Part.
Production method includes the following steps：
1. histone is handled：Histone room temperature clear water is impregnated into 3h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate is added in cutmixer, 1000r/min low speed premixes 30s, 3500r/min high
Speed, which is cut, mixes 2min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 3500r/min high speeds, which are cut, mixes 2min, obtains egg
White emulsified body.
4. batch mixing：Seasoning and other substances are added in cutmixer, 1000r/min low speed premixes 30s, 3500r/min
High speed, which is cut, mixes 2min；Then dewatered histone is put into cutmixer, 3000r/min high speeds, which are cut, mixes 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Comparative example 1
With embodiment 1, production method includes the following steps raw material：
1. histone is handled：Histone room temperature clear water is impregnated into 2h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate, starch, potassium sorbate are added in cutmixer, 1200r/min low speed premix
30s, 3000r/min high speed, which are cut, mixes 2min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 3000r/min high speeds, which are cut, mixes 1min, obtains egg
White emulsified body.
4. batch mixing：Salt, sugar, monosodium glutamate, spice are added as seasoning and TG enzymes, Monascus color in cutmixer, 1200r/
Min low speed premixes 30s, and 3000r/min high speeds, which are cut, mixes 1min；Then dewatered histone is put into cutmixer,
3000r/min high speeds, which are cut, mixes 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Comparative example 2
With embodiment 1, production method includes the following steps raw material：
1. histone is handled：Histone room temperature clear water is impregnated into 2h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate, starch, potassium sorbate, TG enzymes, Monascus color are added in cutmixer, 1200r/
Min low speed premixes 30s, and 3000r/min high speeds, which are cut, mixes 2min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 3000r/min high speeds, which are cut, mixes 1min, obtains egg
White emulsified body.
4. batch mixing：Salt, sugar, monosodium glutamate, spice are added as seasoning in cutmixer, 1200r/min low speed premix
30s, 3000r/min high speed, which are cut, mixes 1min；Then dewatered histone is put into cutmixer, 3000r/min high speeds are cut
Mix 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Comparative example 3
With embodiment 1, production method includes the following steps raw material：
1. histone is handled：Histone room temperature clear water is impregnated into 2h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate, starch, potassium sorbate, salt, sugar, monosodium glutamate, spice are added in cutmixer,
1200r/min low speed premixes 30s, and 3000r/min high speeds, which are cut, mixes 2min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 3000r/min high speeds, which are cut, mixes 1min, obtains egg
White emulsified body.
4. batch mixing：TG enzymes, Monascus color are added in cutmixer, 1200r/min low speed premixes 30s, and 3000r/min high speeds are cut
Mix 1min；Then dewatered histone is put into cutmixer, 3000r/min high speeds, which are cut, mixes 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Comparative example 4
Raw material includes the following steps with embodiment 1, production method：
1. histone is handled：Histone room temperature clear water is impregnated into 2h, is fully dehydrated and drains after water suction.
2. hydration：Soybean protein isolate is added in cutmixer, 1500r/min low speed premixes 30s, 4000r/min high
Speed, which is cut, mixes 1min.
3. emulsification：Vegetable oil and oily essence are added in cutmixer, 4000r/min high speeds, which are cut, mixes 2min, obtains egg
White emulsified body.
4. batch mixing：Seasoning and other substances are added in cutmixer, 1500r/min low speed premixes 30s, 4000r/min
High speed, which is cut, mixes 1min；Then dewatered histone is put into cutmixer, 4500r/min high speeds, which are cut, mixes 1min.
5. filling：Vacuum sausage filler bowel lavage.
6. hot-working：Dry 60 DEG C of 15min；70 DEG C of 10min of boiling；75 DEG C of 20min of boiling.
7. cutting section, encapsulation
8. sterilizing：90℃30min.
Through sensory evaluation, the plain sausage that comparative example 1-4 is processed obviously is not so good as example 1-3 in toughness, elasticity.
Improvement of the present invention to technology can be further verified from the result of above-mentioned Experimental comparison, inventor is long-term
It is found during PRODUCTION TRAITS, albumen cuts the process of mixing, and is the process that aquation occurs with water for albumen, other raw material meetings are added
It influences it and is hydrated to form the effect of gel, this has apparent different from the mode of the addition raw material in comparative example, exactly passes through
Largely the study found that albumen hydration emulsification has and can not neglect for the mouthfeel, elasticity, toughness of the sausage of production preparation
Depending on influence, after being found by numerous studies, albumen cuts that the process mixed is the most key, further illustrates that the addition of raw material is suitable
It sequence and cuts the condition of mixing and has very important effect to the quality of plain sausage；Operating condition is mixed for Operational preparation in addition, cutting
The elasticity of plain sausage, toughness equally have very important influence, cut that the speed mixed is excessively high, too low all mixes process effect so that cutting
It is bad, there is deleterious effect for the forming process of plain sausage, destroys final mouthfeel.
Although inventor has done more detailed elaboration to technical scheme of the present invention and has enumerated, it should be understood that right
For the those skilled in the art of this field one, modification is made to above-described embodiment or uses equivalent alternative solution, this
It is it is clear that these made without departing from theon the basis of the spirit of the present invention are changed or changed to those skilled in the art
Into belonging to the scope of protection of present invention.
Claims (10)
1. a kind of soybean protein element sausage that cereal is compound, it is characterised in that：Raw material is by weight：
8-18 parts of soybean protein isolate, 6-17 parts of histone, 3-15 parts of vegetable oil, 1-12 parts of starch, 0.5-2.5 parts of salt, sugar
1-3.5 parts, 0.01-0.4 parts of monosodium glutamate, 0.01-0.4 parts of spice, plain platform bakes 0.1-1 parts of essence, 0.1 part of potassium sorbate, TG enzymes
0.1-0.2 parts, 0.01 part of Monascus color；Preparation method is as follows：
A) histone is handled：Histone room temperature clear water is impregnated into 2-4h or hot-water soak 1-2h, is fully dehydrated after water suction
It drains；
B) it is hydrated：Soybean protein isolate is added in cutmixer, low speed premixes 30s, cuts mix 2-4min at a high speed；
C) it emulsifies：Vegetable oil and essence are added in cutmixer, cuts and mixes to obtain protein emulsifying body；
D) batch mixing：Salt, sugar, monosodium glutamate, spice and other substances are added in cutmixer, low speed premix 30s high speeds, which are cut, mixes 1-
4min；Then dewatered histone is put into cutmixer, cuts mix 0.5-2min at a high speed；
E) filling：Vacuum sausage filler bowel lavage；
F) hot-working：Dry 55 DEG C of -60 DEG C of 10-20min；70 DEG C of 10min of boiling；75 DEG C of 15-20min of boiling；
G) section, encapsulation, sterilizing are cut：90℃30min.
2. soybean protein element sausage according to claim 1, it is characterised in that raw material is：
10-15 parts of soybean protein isolate, -13 parts of cathepsin 18,5-10 parts of vegetable oil, 3-8 parts of starch, 1.2-1.7 parts of salt, sugar
1.5-2.5 parts, 0.1-0.2 parts of monosodium glutamate, 0.1-0.2 parts of spice, plain platform bakes 0.20-0.50 parts of essence, 0.1 part of potassium sorbate,
0.1-0.2 parts of TG enzymes, 0.01 part of Monascus color.
3. according to the soybean protein element sausage described in any one of claim 1-2, it is characterised in that：The soybean separation protein
The white soybean protein isolate for dry protein content more than 90%, soybean protein isolate are Non-transgenic soybean protein isolate, tissue
Albumen is the mixture of textured soybean protein, Wheat Tissue albumen or both.
4. according to the soybean protein element sausage described in any one of claim 1-2, it is characterised in that：The vegetable oil is big
One or more of beans salad oil, palm oil, peanut oil.
5. according to the soybean protein element sausage described in any one of claim 1-2, it is characterised in that：The starch becomes for cassava
One or several kinds in property starch, modified corn starch, modified potato starch.
6. according to the soybean protein element sausage described in any one of claim 1-2, it is characterised in that：The element platform bakes essence packet
Include several mixtures of oily essence, paste essence, powdered essence.
7. according to the soybean protein element sausage described in any one of claim 1-2, it is characterised in that：The TG enzymes can be replaced
For edible glue, the edible glue is selected from the one or several kinds of carragheen, xanthans, konjac glucomannan, compound gel, additive amount 0.1-
0.5 part.
8. soybean protein element sausage described in accordance with the claim 1, it is characterised in that contain：12 parts of soybean protein isolate, tissue
Protein 10 part, 8 parts of vegetable oil, 7 parts of starch, 1.4 parts of salt, 2.2 parts of sugar, 0.1 part of monosodium glutamate, 0.1 part of spice, vegetarian diet platform bake oily
0.1 part of essence, vegetarian diet platform bake 0.2 part of paste essence, 0.1 part of potassium sorbate, 0.1 part of TG enzymes, 0.01 part of Monascus color.
9. the preparation method of the soybean protein element sausage described in a kind of any one of claim 1-8, which is characterized in that including with
Lower step：
A) histone is handled：Histone room temperature clear water is impregnated into 2-4h or hot-water soak 1-2h, is fully dehydrated after water suction
It drains；
B) it is hydrated：Soybean protein isolate is added in cutmixer, low speed premixes 30s, cuts mix 2-4min at a high speed；
C) it emulsifies：Vegetable oil and essence are added in cutmixer, cuts and mixes to obtain protein emulsifying body；
D) batch mixing：Salt, sugar, monosodium glutamate, spice and other substances are added in cutmixer, low speed premix 30s high speeds, which are cut, mixes 1-
4min；Then dewatered histone is put into cutmixer, cuts mix 0.5-2min at a high speed；
E) filling：Vacuum sausage filler bowel lavage；
F) hot-working：Dry 55 DEG C of -60 DEG C of 10-20min；70 DEG C of 10min of boiling；75 DEG C of 15-20min of boiling；
G) section, encapsulation, sterilizing are cut：90℃30min.
10. the preparation method of soybean protein element sausage as claimed in claim 9, which is characterized in that soybean is added in step b)
500r/min-1200r/min low speed premixes 30s after protein isolate, and 2500r/min-3500r/min high speeds, which are cut, mixes 2-4min；
High speed is cut and mixes 2500r/min-3500r/min when emulsification in step c), 1-4min；
Low speed premixes 500r/min-1200r/min, 30s after addition salt, sugar, monosodium glutamate, spice and other substances in step d)；
It cuts at a high speed afterwards and mixes 2500r/min-3500r/min, 1-4min；It is cut at a high speed after addition histone and mixes 2500r/min-3500r/
min 、0.5-2min。
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| CN114698724A (en) * | 2022-04-18 | 2022-07-05 | 山东禹王生态食业有限公司 | Soybean protein vegetarian meat pie with moderate shredded meat feeling and strong meat grain feeling and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1305740A (en) * | 2000-01-18 | 2001-08-01 | 吴奎征 | Natural plant-meat for series |
| CN101496566B (en) * | 2008-02-01 | 2012-08-22 | 中国肉类食品综合研究中心 | Artificial vegetarian sausage and preparation method thereof |
| CN102302186B (en) * | 2011-07-04 | 2013-05-22 | 天津宝迪农业科技股份有限公司 | Spicy Taiwanese-style grilled sausage and processing method thereof |
| CN103719913B (en) * | 2013-12-27 | 2015-07-08 | 山东禹王生态食业有限公司 | High-vegetable-protein nutritional frozen bean curd sausage and producing method thereof |
| CN103876061B (en) * | 2014-03-31 | 2016-04-27 | 宁波市素莲食品有限公司 | The preparation method of plant proteins lunch sausage |
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