CN106579052A - Loach ham sausage - Google Patents
Loach ham sausage Download PDFInfo
- Publication number
- CN106579052A CN106579052A CN201610967673.3A CN201610967673A CN106579052A CN 106579052 A CN106579052 A CN 106579052A CN 201610967673 A CN201610967673 A CN 201610967673A CN 106579052 A CN106579052 A CN 106579052A
- Authority
- CN
- China
- Prior art keywords
- parts
- loach
- powder
- ham sausage
- raw material
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a loach ham sausage, which comprises the following raw materials in parts by weight: 60 to 100 parts of loach meat, 5 to 8 parts of glutinous rice flour or starch, 2 to 5 parts of salt, 2 to 5 parts of cooking wine, 1 to 2 parts of dried orange peel powder, 2 to 3 parts of white sugar, 1 to 3 parts of powdered pepper, and 1.5 to 3 parts of spice powder. The provided loach ham sausage is rich in nutrients, and has the advantages of unique flavor, good taste, user-friendliness, and good health care effect.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of loach ham sausage.
Background technology
Ham sausage is, with livestock meat as primary raw material, to be aided with filler, then adds flavouring, spice, quality and changes
Good dose, color stabilizer, water-loss reducer, the material such as preservative, using pickle, cut mix, a kind of meat made by processing technology such as thermophilic digestion
Based food, is characterized in that meat is fine and smooth, fresh and tender tasty and refreshing, easy to carry, simply eaten, long shelf-life.Ham sausage contain protein,
The nutriments such as fat, carbohydrate, various minerals and vitamins are strong etc. with absorptivity height, good palatability, satiety
Advantage, it is direct-edible, can also be processed into various delicacies.It is deep to be liked by consumers in general because of the fresh fragrant, instant of its taste
Love.
Loach is rich in good protein, vitamin A, vitamin B1, nicotinic acid, iron, phosphorus, calcium etc., and delicious flavour, nutrition is rich
It is rich.But, not yet occur the ham sausage with loach as major ingredient in the market.
The content of the invention
The purpose of the present invention is for the deficiencies in the prior art, so as to provide a kind of nutritious, unique flavor, mouthfeel pole
Good, instant, the loach ham sausage with dietotherapy effect.
To achieve these goals, the technical solution adopted in the present invention is：A kind of loach ham sausage, in parts by weight,
Its raw material includes 5～8 parts of 60～100 parts of loach meat, glutinous rice flour or starch, 2～5 parts of salt, 2～5 parts of cooking wine, tangerine peel powder 1
1.5～3 parts of～2 parts, 2～3 parts of white sugar, 1～3 part of pepper powder and carry powder.
Based on above-mentioned, in parts by weight, the raw material also includes：3～10 parts of seawood meal.
Based on above-mentioned, in parts by weight, the raw material include 80～90 parts of loach meat, 5～8 parts of seawood meal, glutinous rice flour 5～
8 parts, 2～5 parts of salt, 2～5 parts of cooking wine, 1～2 part of tangerine peel powder, 2～3 parts of white sugar, 1～3 part of pepper powder and carry powder 1.5～3
Part.
Based on above-mentioned, in parts by weight, the raw material also includes 1～5 part of fishbone dust.Wherein it is preferred to, the fishbone dust
For loach fishbone dust.
Based on above-mentioned, in parts by weight, the raw material also includes 30～40 parts of pork.Wherein, the loach fire is being prepared
During leg intestines, pork needs first to be twisted into muddy flesh, then mixes with other raw materials.
Based on above-mentioned, in parts by weight, the raw material also includes 10～30 parts of river prawn meat.Wherein, the loach is being prepared
During ham sausage, the river prawn meat needs first to carry out scalding treatment, then mixes with other raw materials.
Based on above-mentioned, in parts by weight, the raw material also includes 10～30 parts of oyster meat.Wherein, the loach is being prepared
During ham sausage, the oyster meat needs first to carry out scalding treatment, then mixes with other raw materials.
Based on above-mentioned, in parts by weight, the raw material also includes 20～30 parts of bean curd.Wherein, the loach fire is being prepared
During leg intestines, the bean curd can be first cut into the little fourth of 0.5 cm square, then mix with other raw materials.
Based on above-mentioned, in parts by weight, the raw material also includes 10～20 parts of corn.Wherein, the loach fire is being prepared
During leg intestines, the corn needs first to boil and dries afterwards, then mixes with other raw materials again.
Based on above-mentioned, in parts by weight, the carry powder includes 0.25～0.5 part of green onion powder, 0.25～0.5 part of ginger powder, garlic
0.25～0.5 part of 0.25～0.5 part of powder, 0.25～0.5 part of zanthoxylum powder, 0.25～0.5 part of fennel powder and chilli powder.
Wherein, the loach ham sausage can be prepared by following steps：First by loach meat and cooking wine, tangerine peel powder, white sugar,
Pepper powder and carry powder uniformly mix, and pickle in advance 0.5～2 hour；Remaining raw material is added, is well mixed, and 0～
Low-temperature salting 1～3 hour at 10 DEG C, obtains pickling mixed material；Then to it is described pickle mixed material crushed, stirred,
Filling, curing, sterilization processing.Wherein, in the preparation process, the loach meat needs to carry out scalding treatment.
Hinge structure of the present invention has prominent substantive distinguishing features progressive with significant, and specifically, the present invention is carried
For loach ham sausage, using loach as major ingredient, with warming spleen and stomach, Eradicates is wet, treat hemorrhoid, establishing-Yang, only abnormal sweating, tonifying middle-Jiao and Qi, strong essence
The effect of enriching blood, protein content is high and fat, cholesterol level are low, strong health-care function；So, the loach fire that the present invention is provided
Leg intestines have the advantages that nutritious, unique flavor, instant, high protein and low fat, health-care effect and food therapy effect are good.
Further, the loach ham sausage includes seawood meal, and seawood meal is rich in food fiber, protein, algal polysaccharides
And vitamin, the effect with anti-aging, pre- anti-cancer, seawood meal causes nutrition of the present invention more complete with the cooperation of loach meat
Face, greatly strengthen health-care efficacy；Additionally, seawood meal can also make product more tempting in color, loach ham sausage is lifted
Quality.
Further, fishbone dust can be with supplement calcium, can be with effectively utilizes raw material using loach fishbone dust；Further, exist
Pork, river prawn meat, oyster meat, bean curd, corn etc. are added in raw material, the product of different flavor, mouthfeel can be formed, these raw materials
Coordinating from loach meat can produce different health-care effects so that the product nutrition that the present invention is provided more comprehensive, Dietotherapy health
It is better.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
Embodiment 1
The present embodiment provides a kind of loach ham sausage, and in parts by weight, its raw material includes 90 parts of loach meat, 7 parts of starch, salt
3 parts of 4 parts, 3 parts of cooking wine, 2 parts of tangerine peel powder, 3 parts of white sugar, 2 parts of pepper powder and carry powder.
The above-mentioned loach ham sausage that the present embodiment is provided is prepared by following steps：
Loach processes through de- fish-bone and obtains the loach meat, the loach meat is carried out into scalding treatment, with standby；With weight portion
Meter, takes 0.25 part of 0.4 part of green onion powder, 0.75 part of ginger powder, 0.5 part of garlic powder, 0.6 part of zanthoxylum powder, 0.5 part of fennel powder and chilli powder, matches somebody with somebody
Make the carry powder.Then spice, the material by the above-mentioned standby loach meat through scalding treatment with above-mentioned preparation
Wine, the tangerine peel powder, the white sugar and the pepper powder are well mixed, and pickle in advance 2 hours；Again by the starch and institute
The loach meat after stating salt and pickling in advance is well mixed, and low-temperature salting is carried out at a temperature of 5 DEG C or so 2 hours, obtains
To pickling mixed material；Then to it is described pickle mixed material crushed, stirred, filling, curing, the production process such as sterilization,
Obtain the loach ham sausage.
Embodiment 2
The present embodiment provides a kind of loach ham sausage, in parts by weight, its raw material include 80 parts of loach meat, 10 parts of seawood meal,
3 parts of 5 parts of glutinous rice flour, 2 parts of salt, 2 parts of cooking wine, 1 part of tangerine peel powder, 2 parts of white sugar, 2 parts of pepper powder and carry powder.
The preparation method of the above-mentioned loach ham sausage provided in the present embodiment is roughly the same with embodiment 1, and difference exists
In, the fishbone dust is added before low-temperature salting, starch is replaced with glutinous rice flour, and add the seawood meal.
Embodiment 3
The present embodiment provide loach ham sausage, primary raw material with it is roughly the same in embodiment 1, difference is：It is described
Also include 5 parts of fishbone dust in raw material.
The preparation method of the above-mentioned loach ham sausage provided in the present embodiment is roughly the same with embodiment 2, and difference exists
In adding the fishbone dust, the fishbone dust to be preferably loach fishbone dust before low-temperature salting.
Embodiment 4
The present embodiment provides a kind of loach ham sausage, and in parts by weight, its raw material includes 70 parts of loach meat, 30 parts of pork, sea
8 parts of algae powder, 3 parts of fishbone dust, 8 parts of glutinous rice flour, 3 parts of salt, 3 parts of cooking wine, 1 part of tangerine peel powder, 2 parts of white sugar, 2 parts of pepper powder and perfume (or spice) are pungent
2 parts of powder.
In the raw material, the loach meat, the fishbone dust, the spice preparation method it is same as Example 2；Institute
State pork and be twisted into muddy flesh.First by the cooking wine, the tangerine peel powder, the white sugar, the pepper powder and the carry powder with it is described
Loach meat is well mixed, and pickles in advance 1 hour, to remove fishy smell；Again by the pork, the seawood meal, the fishbone dust, institute
State glutinous rice flour and the salt and be well mixed to the loach meat, low-temperature salting 2 hours at 0～10 DEG C obtain pickling mixed
Close raw material；Then to it is described pickle mixed material crushed, stirred, filling, curing, the production process such as sterilization, that is, obtain institute
State loach ham sausage.
Embodiment 5
The present embodiment provide loach ham sausage, primary raw material with it is roughly the same in embodiment 4, difference is：With weight
Amount part meter, the amount of loach meat described in the raw material is 60 parts, and the amount of the pork is 40 parts.The fire of loach described in the present embodiment
The preparation method of leg intestines is same as Example 4.
Embodiment 6
The present embodiment provides a kind of loach ham sausage, in parts by weight, its raw material include 90 parts of loach meat, 20 parts of river prawn meat,
1 part of fishbone dust, 5 parts of seawood meal, 8 parts of glutinous rice flour, 5 parts of salt, 5 parts of cooking wine, 2 parts of tangerine peel powder, 3 parts of white sugar, 3 parts of pepper powder and perfume
3 parts of pungent powder.
In the raw material, the loach meat, the fishbone dust, the spice preparation method it is same as Example 3；Will
The river prawn meat carries out scalding treatment.It is first that the cooking wine, the tangerine peel powder, the white sugar, the pepper powder and the perfume is pungent
Powder is well mixed with the loach meat, the river prawn meat, pickles in advance 1 hour, to remove fishy smell；Again by the seawood meal, institute
State fishbone dust, the glutinous rice flour and the salt to be added in the loach meat, be well mixed, the low-temperature salting 2 at 0～10 DEG C
Hour, obtain pickling mixed material；Then to it is described pickle mixed material crushed, stirred, filling, curing, sterilization etc. it is raw
Product process, that is, obtain the loach ham sausage.
Embodiment 7
The present embodiment provides a kind of loach ham sausage, in parts by weight, its raw material include 90 parts of loach meat, 20 parts of oyster meat,
1 part of fishbone dust, 5 parts of seawood meal, 8 parts of glutinous rice flour, 5 parts of salt, 5 parts of cooking wine, 2 parts of tangerine peel powder, 3 parts of white sugar, 3 parts of pepper powder and perfume
3 parts of pungent powder.
In the raw material, the loach meat, the fishbone dust, the spice preparation method it is same as Example 3；Will
The oyster meat scalding treatment.First by the cooking wine, the tangerine peel powder, the white sugar, the pepper powder and the carry powder with
The loach meat, the oyster meat are well mixed, and 1 hour is pickled in advance；Again by the seawood meal, fishbone dust, described glutinous
Ground rice and the salt are well mixed with the loach meat, the oyster meat, and low-temperature salting 3 hours, are salted down at 0～10 DEG C
Mixed material processed；Then to it is described pickle mixed material crushed, stirred, filling, curing, the production process such as sterilization, obtain final product
To the loach ham sausage.
Embodiment 8
The present embodiment provides a kind of loach ham sausage, and in parts by weight, its raw material includes 80 parts of loach meat, 15 parts of bean curd, sea
3 parts of algae powder, 3 parts of fishbone dust, 6 parts of glutinous rice flour, 3 parts of salt, 4 parts of cooking wine, 1 part of tangerine peel powder, 2 parts of white sugar, 1 part of pepper powder and perfume (or spice) are pungent
3 parts of powder.
In the raw material, the preparation method of the loach meat, the carry powder and the fishbone dust is same as Example 3；
The bean curd is cut into into the little fourth of 0.5 cm square.The cooking wine, white sugar, pepper powder and carry powder are mixed with the loach meat
Uniformly, 1 hour is pickled in advance, to remove fishy smell；Again by the bean curd, the seawood meal, the fishbone dust, the glutinous rice flour and
The salt is well mixed with the loach meat, low-temperature salting 1 hour at 0～10 DEG C, obtains pickling mixed material；Then it is right
It is described pickle mixed material crushed, stirred, filling, curing, the production process such as sterilization, that is, obtain the loach ham sausage.
Embodiment 9
The present embodiment provides a kind of loach ham sausage, and in parts by weight, its raw material includes 80 parts of loach meat, 15 parts of corn, sea
3 parts of algae powder, 3 parts of fishbone dust, 5 parts of glutinous rice flour, 2 parts of salt, 2 parts of cooking wine, 1 part of tangerine peel powder, 2 parts of white sugar, 1 part of pepper powder and perfume (or spice) are pungent
3 parts of powder.
In the raw material, the preparation method of the loach meat, the fishbone dust and the carry powder is same as Example 3；
Dry after the corn is boiled standby.First by the cooking wine, the tangerine peel powder, the white sugar, the pepper powder and the perfume (or spice)
Loach meat is well mixed described in Xin Fenyu, pickles in advance 0.5 hour, to remove fishy smell；Again by the corn, the seawood meal,
The fishbone dust, the glutinous rice flour and the salt are well mixed with the loach meat after pickling in advance, at 0～10 DEG C
Lower low-temperature salting 1 hour, obtains pickling mixed material；Then to it is described pickle mixed material crushed, stirred, it is filling, ripe
The production processes such as change, sterilization, that is, obtain the loach ham sausage.
Sensory evaluation and each Indexs measure are carried out to the loach ham sausage that the embodiment of the present invention 1～9 is provided, as a result respectively such as
Described in table 1 below, table 2 and table 3.
The sensory evaluation result of the loach ham sausage of table 1
| Project | Color and luster | Quality | Local flavor | Impurity |
| Embodiment 1 | Flesh pink | Section is good, flexible | It is moderately salted, the deliciousness with loach meat | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 2 | Light green | Section is good, flexible | It is moderately salted, the delicate fragrance of the deliciousness with loach meat and marine alga | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 3 | Light green | Section is good, flexible | It is moderately salted, the delicate fragrance of the deliciousness with loach meat and marine alga | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 4 | Light green | Section is good, flexible | It is moderately salted, the fragrance of the deliciousness with loach meat, the delicate fragrance of marine alga and pork | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 5 | Light green | Section is good, flexible | It is moderately salted, the fragrance of the deliciousness with loach meat, the delicate fragrance of marine alga and pork | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 6 | Light green | Section is good, flexible | It is moderately salted, the deliciousness with loach meat, the delicate fragrance of the fresh fragrant and marine alga of shrimp | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 7 | Light green | Section is good, flexible, there is visible meat particle | It is moderately salted, the delicate fragrance of the distinctive delicate flavour of the deliciousness with loach meat, oyster meat and marine alga | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 8 | Light green | Section is good, flexible | It is moderately salted, the fragrance of the deliciousness with loach meat, the delicate fragrance of marine alga and bean curd | Without the visible exogenous impurity of twenty-twenty vision |
| Embodiment 9 | Light green, there is faint yellow | Section is good, flexible, there is visible corn particle | It is moderately salted, the sweetness of the deliciousness with loach meat, the delicate fragrance of marine alga and corn | Without the visible exogenous impurity of twenty-twenty vision |
The component target of the loach ham sausage of table 2
| Project | Index |
| Moisture, % | ≤20.0 |
| Salt（In terms of NaCl）, % | ≤3.38 |
| Protein, % | ≥20 |
| Starch, % | ≤5.9 |
| Peroxide value（With buttermeter）,g/100g | ≤10 |
| Total arsenic（In terms of As）, mg/kg | ≤0.04 |
| Lead（In terms of Pb）,mg/kg | ≤0.45 |
| Chromium, mg/kg | ≤0.1 |
| Total mercury, mg/kg | ≤0.04 |
| Nitrite, mg/kg | 0 |
The microbiological indicator of the loach ham sausage of table 3
| Project | Index |
| Total plate count, CFU/g | ≤1000 |
| Coliform, MPN/g | ≤0.3 |
| Pathogenic bacteria（Salmonella, Shigella, staphylococcus aureus） | Nothing |
From upper table 1～3, the protein content in loach ham sausage provided in an embodiment of the present invention is high, and fat content is low；By
There is very strong non-oxidizability in seawood meal, loach ham sausage provided in an embodiment of the present invention does not contain the anti-corrosions such as nitrite
Agent；Loach ham sausage provided in an embodiment of the present invention have delicious flavour, it is nutritious the characteristics of, indices meet country
The professional standard (SB20712-2006) of regulation, is superfine ham sausage.
Finally it should be noted that：Above example is only to illustrate technical scheme rather than a limitation；To the greatest extent
Pipe has been described in detail with reference to preferred embodiment to the present invention, and those of ordinary skill in the art should be understood：Still
The specific embodiment of the present invention can be modified or equivalent is carried out to some technical characteristics；Without deviating from this
The spirit of bright technical scheme, it all should cover in the middle of the technical scheme scope being claimed in the present invention.
Claims (10)
1. a kind of loach ham sausage, it is characterised in that in parts by weight, its raw material includes：60～100 parts of loach meat, glutinous rice
Powder or 5～8 parts of starch, 2～5 parts of salt, 2～5 parts of cooking wine, 1～2 part of tangerine peel powder, 2～3 parts of white sugar, 1～3 part of pepper powder and perfume
1.5～3 parts of pungent powder.
2. loach ham sausage according to claim 1, it is characterised in that in parts by weight, its raw material includes：Seawood meal
3～10 parts.
3. loach ham sausage according to claim 2, it is characterised in that in parts by weight, its raw material includes：Loach meat
80～90 parts, 5～8 parts of seawood meal, 5～8 parts of glutinous rice flour, 2～5 parts of salt, 2～5 parts of cooking wine, 1～2 part of tangerine peel powder, white sugar 2～
1.5～3 parts of 3 parts, 1～3 part of pepper powder and carry powder.
4. the loach ham sausage according to any one of claims 1 to 3, it is characterised in that in parts by weight, the raw material is also
Including 1～5 part of fishbone dust.
5. loach ham sausage according to claim 4, it is characterised in that in parts by weight, the raw material also includes pork
30～40 parts.
6. loach ham sausage according to claim 4, it is characterised in that in parts by weight, the raw material also includes river prawn
10～30 parts of meat.
7. loach ham sausage according to claim 4, it is characterised in that in parts by weight, the raw material also includes oyster
10～30 parts of meat.
8. loach ham sausage according to claim 4, it is characterised in that in parts by weight, the raw material also includes bean curd
20～30 parts.
9. loach ham sausage according to claim 4, it is characterised in that in parts by weight, the raw material also includes corn
10～20 parts.
10. loach ham sausage according to claim 1, it is characterised in that in parts by weight, the carry powder includes：Green onion
0.25～0.5 part of powder, 0.25～0.5 part of ginger powder, 0.25～0.5 part of garlic powder, 0.25～0.5 part of zanthoxylum powder, fennel powder 0.25～
0.5 part and 0.25～0.5 part of chilli powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967673.3A CN106579052A (en) | 2016-11-01 | 2016-11-01 | Loach ham sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610967673.3A CN106579052A (en) | 2016-11-01 | 2016-11-01 | Loach ham sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579052A true CN106579052A (en) | 2017-04-26 |
Family
ID=58590656
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610967673.3A Pending CN106579052A (en) | 2016-11-01 | 2016-11-01 | Loach ham sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579052A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
| CN1471858A (en) * | 2002-08-01 | 2004-02-04 | 山 王 | Ham sausage made from formed aquatic mollush and preparing method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
-
2016
- 2016-11-01 CN CN201610967673.3A patent/CN106579052A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1351845A (en) * | 2001-11-24 | 2002-06-05 | 程显峰 | Marine algae meat sausage product and its producing method |
| CN1452907A (en) * | 2002-04-23 | 2003-11-05 | 王山 | Fish-ham sausage with fish cubes and its making process |
| CN1471858A (en) * | 2002-08-01 | 2004-02-04 | 山 王 | Ham sausage made from formed aquatic mollush and preparing method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109310129A (en) | Novel fermentation flavouring composition | |
| CN104996981A (en) | Minced garlic fragrant and spicy sauce and manufacturing method thereof | |
| CN104431978A (en) | Pleurotus eryngii paste and preparation method thereof | |
| CN109480224A (en) | A kind of preparation method of leisure seasoning squid | |
| CN104544313A (en) | Preparation method of dried mackerel floss | |
| KR102026350B1 (en) | Snacks using edible insects and methods for producing them | |
| CN107997065A (en) | A kind of method for salting of vinegar-pepper radish | |
| CN108244604A (en) | A kind of capsicum paste and its manufacture craft | |
| CN103622076A (en) | Fish meat ham sausage and preparation method thereof | |
| CN103766835A (en) | Scallion juice condiment | |
| CN107361310A (en) | A kind of nut roast duck wing and preparation method thereof | |
| RU2579227C1 (en) | Method for preparation of thermally treated roll of turkey meat | |
| CN106579052A (en) | Loach ham sausage | |
| CN102697024B (en) | Snail sauce and process for processing same | |
| CN105361023A (en) | Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof | |
| CN104957563A (en) | Pickle salad and preparing method thereof | |
| KR20150080042A (en) | The method for making a enhanced preservation of the low-salt Kimchi | |
| CN110074334A (en) | A kind of spicy meat products prepared food and preparation method thereof | |
| CN108902761A (en) | A kind of Chinese style air-dries the preparation method of Chinese toon sausage | |
| CN109497505A (en) | A kind of sauce and preparation method thereof for pickling beef steak | |
| CN109393437B (en) | Spicy and mellow bullfrog sauce and processing technology thereof | |
| CN105077186A (en) | Compound paste made of air-dried beef and making method thereof | |
| CN106912884A (en) | A kind of expanded seasoning formula of crab meat | |
| CN107156628A (en) | A kind of donkey meat Lantern Festival and preparation method thereof | |
| KR20080018618A (en) | The manufacturing method for a beef kim-chi |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170426 |
|
| RJ01 | Rejection of invention patent application after publication |