CN106616573A - Vegetable roast sausage - Google Patents
Vegetable roast sausage Download PDFInfo
- Publication number
- CN106616573A CN106616573A CN201510728596.1A CN201510728596A CN106616573A CN 106616573 A CN106616573 A CN 106616573A CN 201510728596 A CN201510728596 A CN 201510728596A CN 106616573 A CN106616573 A CN 106616573A
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- China
- Prior art keywords
- parts
- sausage
- vegetables
- auxiliary material
- starch
- 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 39
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 34
- 239000000463 material Substances 0.000 claims abstract description 56
- 241000233866 Fungi Species 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 13
- 240000007087 Apium graveolens Species 0.000 claims abstract description 13
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 13
- 235000010591 Appio Nutrition 0.000 claims abstract description 13
- 235000015277 pork Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000013717 Houttuynia Nutrition 0.000 claims abstract description 10
- 240000000691 Houttuynia cordata Species 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000000626 Daucus carota Species 0.000 claims abstract description 8
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 8
- 241000238557 Decapoda Species 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 8
- 244000061458 Solanum melongena Species 0.000 claims abstract description 8
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 8
- 244000061456 Solanum tuberosum Species 0.000 claims abstract description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 claims abstract description 8
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 8
- 240000008042 Zea mays Species 0.000 claims abstract description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 8
- 235000013527 bean curd Nutrition 0.000 claims abstract description 8
- 239000002540 palm oil Substances 0.000 claims abstract description 8
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 13
- 240000005611 Agrostis gigantea Species 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 10
- 240000007594 Oryza sativa Species 0.000 claims description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims description 10
- 244000203593 Piper nigrum Species 0.000 claims description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000013614 black pepper Nutrition 0.000 claims description 10
- 235000013330 chicken meat Nutrition 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 239000008187 granular material Substances 0.000 claims description 10
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 10
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 239000001702 nutmeg Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 10
- 239000001931 piper nigrum l. white Substances 0.000 claims description 10
- 229940026314 red yeast rice Drugs 0.000 claims description 10
- 235000009566 rice Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 241000234282 Allium Species 0.000 claims description 7
- 229920002261 Corn starch Polymers 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 239000008120 corn starch Substances 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 5
- 241000723418 Carya Species 0.000 claims description 5
- 240000001307 Myosotis scorpioides Species 0.000 claims description 5
- 241000609666 Tuber aestivum Species 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000003825 pressing Methods 0.000 claims description 5
- 244000270834 Myristica fragrans Species 0.000 claims 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000010485 konjac Nutrition 0.000 abstract 1
- 235000009973 maize Nutrition 0.000 abstract 1
- 231100000957 no side effect Toxicity 0.000 abstract 1
- 241000498779 Myristica Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 206010020638 Hyperglycaemic conditions Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the field of food, and concretely relates to a vegetable roast sausage. The roast sausage comprises the following raw materials in parts by weight: 20-30 parts of pork, 20-30 parts of fish flesh, 15-20 parts of potato, 15-20 parts of fresh niblet, 3-5 parts of cordate houttuynia, 2-3 parts of carrot, 2-3 parts of onion, 5-10 parts of celery, 10-15 parts of bean curd, 5-8 parts of shrimp paste, 15-20 parts of eggplant, 20-25 parts of konjak powder, 30-40 parts of palm oil, 20-30 parts of starch maize, 15-20 parts of soybean protein, 20-25 parts of domestic fungus, 15-20 parts of flour, 20-25 parts of starch, 8-12 parts of an auxiliary material, and 5-10 parts of a fermentation material. The vegetable roast sausage takes a plurality of vegetables as a main material and takes meat as the auxiliary material, reduces the fat content of the roasted sausage, and keeps the mouthfeel of the roasted sausage, mouthfeel is better due to mixing of the vegetables, the vegetable roast sausage contains cordate houttuynia and domestic fungus which are beneficial to human body, three-highs problem cannot be worried about, the vegetable roast sausage does not contain a chemical additive, the raw materials are pure and natural, and have no side effect.
Description
Technical field
The present invention relates to field of food, specifically a kind of vegetables sausage.
Background technology
Sausage is with a long history, and traditional sausage utilizes auxiliary material meat, then Jing vacuum record, the operation such as the shortening that fire-cures, asepsis vacuum packing
Process, main component is auxiliary material meat, starch, essence etc..But with the improvement of people's living standards, it is referred to as " three
The hypertension of height ", high fat of blood, hyperglycaemic conditions generally occur, and prevent many people from enjoying the delicious food of sausage, and much bake
Intestines are many containing meat, and for modern, vegetables are on the contrary that people prefer edible food, at present rarely based on vegetables,
Sausage supplemented by meat, some sausages are even added with chemical substance to ensure the taste and quality of sausage, for ignorant of the fact
Consumer, endanger it is very big.
The content of the invention
In order to solve the above problems, the invention provides a kind of pure natural vegetables sausage without chemical substance.
Technical scheme is as follows：
A kind of vegetables sausage, including the raw material of following weight portion：Pork 20-30 parts, the flesh of fish 20-30 parts, potato 15-20 parts,
Fresh kernel corn 15-20 parts, cordate houttuynia 3-5 parts, carrot 2-3 parts, onion 2-3 parts, celery 5-10 parts, bean curd 10-15
Part, shrimp paste 5-8 parts, eggplant 15-20 parts, konjaku flour 20-25 parts, palm oil 30-40 parts, cornstarch 20-30 parts,
Soybean protein 15-20 parts, edible mushroom 20-25 parts, flour 15-20 parts, starch 20-25 parts, auxiliary material 8-12 parts, fermentation material
Material 5-10 parts.
Preferably, above-mentioned vegetables sausage, including the raw material of following weight portion：Including the raw material of following weight portion：25 parts of pork,
The flesh of fish 25 parts, 18 parts of potato, 18 parts of fresh kernel corn, 4 parts of cordate houttuynia, 3 parts of carrot, 3 parts of onion, 8 parts of celery,
13 parts of bean curd, 7 parts of shrimp paste, 18 parts of eggplant, 22 parts of konjaku flour, 32 parts of palm oil, 25 parts of cornstarch, soybean protein
18 parts, 22 parts of edible mushroom, 18 parts of flour, 23 parts of starch, 10 parts of auxiliary material, 8 parts of fermented material.
Further, above-mentioned vegetables sausage, the auxiliary material is：Refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg,
White sugar, chickens' extract, chilli oil, potassium dihydrogen phosphate, fermented material be black bent rice, red yeast rice, edible mushroom be hickory chick, Chinese caterpillar fungus,
Truffle.
Further, above-mentioned vegetables sausage preparation method includes following step：
(1), will be using bacterium and black bent rice, red yeast rice, fermentation of putting together, fermentation temperature is 28-30 DEG C, and the time is 3-5
My god, filter, obtain edible fungi concentrated solution；
(2), pork is thawed, the flesh of fish rejects fishbone, finishing, process；
(3), auxiliary material configuration, by refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, capsicum
Oil, potassium dihydrogen phosphate are well mixed, and add edible fungi concentrated solution；
(4), celery juice Pressing, in adding auxiliary material, stirs；
(5), auxiliary material, stirring is added to be well mixed the meat for having twisted；
(6), other materials is added, is well mixed；
(7), by the material for mixing, in being fitted into casing, cook, be put into baking box, you can use.
Beneficial effects of the present invention：
Compared with prior art, the vegetables sausage that the present invention is provided, with various vegetables as primary raw material, supplemented by meat, drop
The low fat content of sausage, while remaining the mouthfeel of sausage, various vegetables mixing makes mouthfeel more preferably, also containing cordate houttuynia,
The food beneficial to human body such as edible mushroom, makes people there is no concern that three high problems, and the examination hall of the present invention does not contain chemical addition agent,
Pure natural raw material, is free from side effects.
Specific embodiment
Embodiment 1
A kind of vegetables sausage, including the raw material of following weight portion：20 parts of pork, 20 parts of the flesh of fish, 15 parts of potato, fresh kernel corn
15 parts, 3 parts of cordate houttuynia, 2 parts of carrot, 2 parts of onion, 5 parts of celery, 10 parts of bean curd, 5 parts of shrimp paste, 15 parts of eggplant,
20 parts of konjaku flour, 30 parts of palm oil, 20 parts of cornstarch, 15 parts of soybean protein, 20 parts of edible mushroom, 15 parts of flour,
20 parts of starch, 8 parts of auxiliary material, 5 parts of fermented material.
Further, above-mentioned vegetables sausage, the auxiliary material is：Refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg,
White sugar, chickens' extract, chilli oil, potassium dihydrogen phosphate, fermented material be black bent rice, red yeast rice, edible mushroom be hickory chick, Chinese caterpillar fungus,
Truffle.
Further, above-mentioned vegetables sausage preparation method includes following step：
(1), will be using bacterium and black bent rice, red yeast rice, fermentation of putting together, fermentation temperature is 28-30 DEG C, and the time is 3-5
My god, filter, obtain edible fungi concentrated solution；
(2), pork is thawed, the flesh of fish rejects fishbone, finishing, process；
(3), auxiliary material configuration, by refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, capsicum
Oil, potassium dihydrogen phosphate are well mixed, and add edible fungi concentrated solution；
(4), celery juice Pressing, in adding auxiliary material, stirs；
(5), auxiliary material, stirring is added to be well mixed the meat for having twisted；
(6), other materials is added, is well mixed；
(7), by the material for mixing, in being fitted into casing, cook, be put into baking box, you can use.
Embodiment 2
A kind of vegetables sausage, including the raw material of following weight portion：30 parts of pork, 30 parts of the flesh of fish, 20 parts of potato, fresh kernel corn
20 parts, 5 parts of cordate houttuynia, 3 parts of carrot, 3 parts of onion, 10 parts of celery, 15 parts of bean curd, 8 parts of shrimp paste, eggplant 20
Part, 25 parts of konjaku flour, 40 parts of palm oil, 30 parts of cornstarch, 20 parts of soybean protein, 25 parts of edible mushroom, flour 20
Part, 25 parts of starch, 12 parts of auxiliary material, 10 parts of fermented material.
Further, above-mentioned vegetables sausage, the auxiliary material is：Refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg,
White sugar, chickens' extract, chilli oil, potassium dihydrogen phosphate, fermented material be black bent rice, red yeast rice, edible mushroom be hickory chick, Chinese caterpillar fungus,
Truffle.
Further, above-mentioned vegetables sausage preparation method includes following step：
(1), will be using bacterium and black bent rice, red yeast rice, fermentation of putting together, fermentation temperature is 28-30 DEG C, and the time is 3-5
My god, filter, obtain edible fungi concentrated solution；
(2), pork is thawed, the flesh of fish rejects fishbone, finishing, process；
(3), auxiliary material configuration, by refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, capsicum
Oil, potassium dihydrogen phosphate are well mixed, and add edible fungi concentrated solution；
(4), celery juice Pressing, in adding auxiliary material, stirs；
(5), auxiliary material, stirring is added to be well mixed the meat for having twisted；
(6), other materials is added, is well mixed；
(7), by the material for mixing, in being fitted into casing, cook, be put into baking box, you can use.
Embodiment 3
A kind of vegetables sausage, including the raw material of following weight portion：Including the raw material of following weight portion：25 parts of pork, the flesh of fish 25
Part, 18 parts of potato, 18 parts of fresh kernel corn, 4 parts of cordate houttuynia, 3 parts of carrot, 3 parts of onion, 8 parts of celery, bean curd 13
Part, 7 parts of shrimp paste, 18 parts of eggplant, 22 parts of konjaku flour, 32 parts of palm oil, 25 parts of cornstarch, 18 parts of soybean protein,
22 parts of edible mushroom, 18 parts of flour, 23 parts of starch, 10 parts of auxiliary material, 8 parts of fermented material.
Further, above-mentioned vegetables sausage, the auxiliary material is：Refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg,
White sugar, chickens' extract, chilli oil, potassium dihydrogen phosphate, fermented material be black bent rice, red yeast rice, edible mushroom be hickory chick, Chinese caterpillar fungus,
Truffle.
Further, above-mentioned vegetables sausage preparation method includes following step：
(1), will be using bacterium and black bent rice, red yeast rice, fermentation of putting together, fermentation temperature is 28-30 DEG C, and the time is 3-5
My god, filter, obtain edible fungi concentrated solution；
(2), pork is thawed, the flesh of fish rejects fishbone, finishing, process；
(3), auxiliary material configuration, by refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, capsicum
Oil, potassium dihydrogen phosphate are well mixed, and add edible fungi concentrated solution；
(4), celery juice Pressing, in adding auxiliary material, stirs；
(5), auxiliary material, stirring is added to be well mixed the meat for having twisted；
(6), other materials is added, is well mixed；
(7), by the material for mixing, in being fitted into casing, cook, be put into baking box, you can use.
Claims (6)
1. a kind of vegetables sausage, it is characterised in that including the raw material of following weight portion：Pork 20-30 parts, the flesh of fish 20-30 parts,
Potato 15-20 parts, fresh kernel corn 15-20 parts, cordate houttuynia 3-5 parts, carrot 2-3 parts, onion 2-3 parts, celery 5-10
Part, bean curd 10-15 parts, shrimp paste 5-8 parts, eggplant 15-20 parts, konjaku flour 20-25 parts, palm oil 30-40 parts, corn
Starch 20-30 parts, soybean protein 15-20 parts, edible mushroom 20-25 parts, flour 15-20 parts, starch 20-25 parts, auxiliary material
8-12 parts, fermented material 5-10 parts.
2. a kind of as claimed in claim 1, vegetables sausage, it is characterised in that including the raw material of following weight portion：Pork 25
Part, 25 parts of the flesh of fish, 18 parts of potato, 18 parts of fresh kernel corn, 4 parts of cordate houttuynia, 3 parts of carrot, 3 parts of onion, celery 8
Part, 13 parts of bean curd, 7 parts of shrimp paste, 18 parts of eggplant, 22 parts of konjaku flour, 32 parts of palm oil, 25 parts of cornstarch, soybean
Protein 18 part, 22 parts of edible mushroom, 18 parts of flour, 23 parts of starch, 10 parts of auxiliary material, 8 parts of fermented material.
3. as claimed in claim 1, a kind of vegetables sausage, it is characterised in that the auxiliary material is：Refined salt, monosodium glutamate, bruised ginger,
Garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, chilli oil, potassium dihydrogen phosphate.
4. as claimed in claim 1, a kind of vegetables sausage, it is characterised in that the fermented material is black bent rice, red yeast rice.
5. as claimed in claim 1, a kind of vegetables sausage, it is characterised in that the edible mushroom is hickory chick, Chinese caterpillar fungus, truffle.
6. as claimed in claim 1, a kind of vegetables sausage, it is characterised in that preparation method includes following step：
(1), will be using bacterium and black bent rice, red yeast rice, fermentation of putting together, fermentation temperature is 28-30 DEG C, and the time is 3-5
My god, filter, obtain edible fungi concentrated solution；
(2), pork is thawed, the flesh of fish rejects fishbone, finishing, process；
(3), auxiliary material configuration, by refined salt, monosodium glutamate, bruised ginger, garlic granule, white pepper powder, nutmeg, white sugar, chickens' extract, capsicum
Oil, potassium dihydrogen phosphate are well mixed, and add edible fungi concentrated solution；
(4), celery juice Pressing, in adding auxiliary material, stirs；
(5), auxiliary material, stirring is added to be well mixed the meat for having twisted；
(6), other materials is added, is well mixed；
(7), by the material for mixing, in being fitted into casing, cook, be put into baking box, you can use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510728596.1A CN106616573A (en) | 2015-10-30 | 2015-10-30 | Vegetable roast sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510728596.1A CN106616573A (en) | 2015-10-30 | 2015-10-30 | Vegetable roast sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616573A true CN106616573A (en) | 2017-05-10 |
Family
ID=58810164
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510728596.1A Pending CN106616573A (en) | 2015-10-30 | 2015-10-30 | Vegetable roast sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616573A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684041A (en) * | 2017-10-13 | 2018-02-13 | 浙江青莲食品股份有限公司 | The preparation method of black pork sausage |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN109864264A (en) * | 2019-01-22 | 2019-06-11 | 中山洪力健康食品产业研究院有限公司 | A kind of black pine Guangdong style sausage and preparation method thereof |
| 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 |
-
2015
- 2015-10-30 CN CN201510728596.1A patent/CN106616573A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684041A (en) * | 2017-10-13 | 2018-02-13 | 浙江青莲食品股份有限公司 | The preparation method of black pork sausage |
| CN108029988A (en) * | 2017-12-13 | 2018-05-15 | 宿州市百汇食品有限公司 | A kind of vegetable nutrient sausage |
| CN109864264A (en) * | 2019-01-22 | 2019-06-11 | 中山洪力健康食品产业研究院有限公司 | A kind of black pine Guangdong style sausage and preparation method thereof |
| 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 |
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Legal Events
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |