CN106722316A - Happy heart chicken meat sausage of a kind of mushroom perfume sheep breast and preparation method thereof - Google Patents
Happy heart chicken meat sausage of a kind of mushroom perfume sheep breast and preparation method thereof Download PDFInfo
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- CN106722316A CN106722316A CN201611152300.7A CN201611152300A CN106722316A CN 106722316 A CN106722316 A CN 106722316A CN 201611152300 A CN201611152300 A CN 201611152300A CN 106722316 A CN106722316 A CN 106722316A
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- 235000013330 chicken meat Nutrition 0.000 title claims abstract description 39
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 33
- 235000013580 sausages Nutrition 0.000 title claims abstract description 22
- 241001494479 Pecora Species 0.000 title claims abstract description 21
- 210000000481 breast Anatomy 0.000 title claims abstract description 21
- 239000002304 perfume Substances 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 10
- 239000000843 powder Substances 0.000 claims abstract description 30
- 241000287828 Gallus gallus Species 0.000 claims abstract description 22
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 20
- 241000371652 Curvularia clavata Species 0.000 claims abstract description 13
- 239000000284 extract Substances 0.000 claims abstract description 13
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 13
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 13
- 235000013339 cereals Nutrition 0.000 claims abstract description 10
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 239000000853 adhesive Substances 0.000 claims abstract description 7
- 230000001070 adhesive effect Effects 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019832 sodium triphosphate Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 6
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001556 precipitation Methods 0.000 claims description 9
- 239000000243 solution Substances 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000722363 Piper Species 0.000 claims description 6
- 238000000703 high-speed centrifugation Methods 0.000 claims description 6
- 238000000265 homogenisation Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000006228 supernatant Substances 0.000 claims description 6
- 241000143060 Americamysis bahia Species 0.000 claims description 4
- 239000003814 drug Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000007853 buffer solution Substances 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003801 milling Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 210000002966 serum Anatomy 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 210000000969 egg white Anatomy 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 3
- 208000003251 Pruritus Diseases 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000004438 eyesight Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000008901 benefit Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of mushroom perfume happy heart chicken meat sausage of sheep breast, it is made from the following raw materials in parts by weight：Black rice 8 11, sheep breast 10 12, fresh mushroom 10 11, brewex's grains 79, green fig root 2.1 2.6, apple flower 1.5 2.2, adhesive rehmannia leaf 1.8 2.3, chicken 70 80, shrimp 15 16,0.08 0.09mol/L NaCl solutions 10 12, monosodium glutamate 34, salt 78, zanthoxylum powder 23, five-spice powder 34, pepper powder 24, dark soy sauce 34, protein extract, sodium tripolyphosphate, appropriate vinegar.Mild and mellow, rich in taste of the invention, is also added with the food medicinal material such as apple flower, adhesive rehmannia leaf, green fig root, and richness has given skin moistening and itch stopping of the present invention, enriching yin and nourishing kidney, the moistening lung happy heart, appetizing of promoting the production of body fluid, the health-care efficacy of improving eyesight of enriching blood.
Description
Technical field
The present invention relates to chicken products technical field, more particularly to a kind of mushroom perfume sheep breast happy heart chicken meat sausage and its preparation side
Method.
Background technology
The content of protein is higher in chicken, easy to digest, and chicken has to diseases such as malnutrition, cold, the weak fatigues of chilly
Good dietary function.The traditional Chinese medical science thinks that chicken has functions that middle benefit gas QI invigorating, qi-restoratives replenishing essence, strengthening the spleen and stomach, promoting blood circulation arteries and veins, strengthening the bones and muscles.And
The materials such as nutritious fresh vegetables, dietary fiber, albumen will be added in chicken just can more make its nutritional ingredient high, but simultaneously
It is very delicious, send crisp tasty and refreshing.With the improvement of people's living condition, the place of chicken and its cooking product beyond dining table is more and more normal
See, but occur from the species of in the market seldom, however as the improvement of people's living standards, the single instant meat of in the market
Product can not meet the life requirement of people, and mouthfeel is general, and nutrition is also single, how to obtain high nutrition and with certain
Health care high-end chicken meat product turn into theme.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of mushroom perfume sheep breast happy heart chicken meat sausage and its system
Preparation Method.
The present invention is achieved by the following technical solutions：
A kind of happy heart chicken meat sausage of mushroom perfume sheep breast, is made from the following raw materials in parts by weight：
Black rice 8-11, sheep breast 10-12, fresh mushroom 10-11, brewex's grains 7-9, green fig root 2.1-2.6, apple flower 1.5-2.2,
Yellow leaf 1.8-2.3, chicken 70-80, shrimp 15-16,0.08-0.09mol/L NaCl solution 10-12, monosodium glutamate 3-4, salt 7-8, Chinese prickly ash
Powder 2-3, five-spice powder 3-4, pepper powder 2-4, dark soy sauce 3-4, protein extract, sodium tripolyphosphate, appropriate vinegar.
A kind of preparation method of the happy heart chicken meat sausage of mushroom perfume sheep breast, comprises the following steps：
（1）By apple flower, adhesive rehmannia leaf, green fig root with the 6-9 times of flooding measured after, filter to obtain concoction, then spray-dried, obtain
To traditional Chinese medicine powder；
（2）Chicken is taken, is soaked in 30-35 DEG C or so of clear water and is rinsed 1-2min, then drained away the water, chicken slice is used
Rolling pin is beaten to soft, is placed in being rubbed in meat grinder, adds monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce,
Pickled after stirring 5-6 hours, the chicken that must be pickled；
（3）Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 3-4 times of volume of shrimp 1-2 minutes, then be placed in 3-4 DEG C,
High speed centrifugation 10-15 min under 4800-5000 r/min rotating speeds, abandon supernatant, add the 2-3 times of protein extract of volume of precipitation
And 0.08mol/L NaCl solution, high-speed homogenization 25-30s, add vinegar, regulation pH to 6.25-6.5, then be placed in 2-3 DEG C,
High speed centrifugation 10-15 min, abandon supernatant under 4500-5000 r/min rotating speeds, obtain precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added
The sodium tripolyphosphate of the 6-7% of content, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, is re-fed into autoclave
In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min；
（5）Take black rice and clean and be placed on steamer, after stifling 20-25 minute of sheep breast, acquirement black rice pours into and 3- is blended into serum pressing machine
4 times of water squeeze slurries, obtain black rice slurry；Take fresh mushroom clean, cut off mushroom stems, toward the mushroom for go handle in be packed to brewex's grains, then
It is stifling 15-20 minutes that the mushroom that will be handled well is placed in water proof on steamer；
（6）Acquisition step（5）Gained mushroom, is placed in baking 1-2 minutes in baking box after removal brewex's grains, then dries milling, and with
Traditional Chinese medicine powder merges, and obtains health-care powder；
（7）The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, sausage filling is obtained, by what is mixed thoroughly
Sausage fillings is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
A kind of preparation method of the mushroom perfume happy heart chicken meat sausage of sheep breast, described protein extract by following each concentration raw material group
Into：0.1-0.2mol/L NaCl、0.002-0.003mol/L MgCl、0.001-0.0015mol/L EDTA、0.1-
0.12mol/LNaH2PO4 buffer solutions.
It is an advantage of the invention that：The gel characteristic of fribrillin is texture, water-retaining property, the sense organ spy for influenceing meat products
Property and emulsibility key factor, it is good solidifying that super-pressure of the present invention collaboration phosphate can promote fribrillin to be formed
Glue, is then added in chicken meat sausage effectively enrich the mouthfeel of chicken meat sausage, and application prospect is extensive；
Mild and mellow, rich in taste of the invention, is also added with the food medicinal material such as apple flower, adhesive rehmannia leaf, green fig root, and richness has given this hair
Bright skin moistening and itch stopping, enriching yin and nourishing kidney, the moistening lung happy heart, appetizing of promoting the production of body fluid, the health-care efficacy of improving eyesight of enriching blood.
Specific embodiment
A kind of happy heart chicken meat sausage of mushroom perfume sheep breast, is made from the following raw materials in parts by weight：
Black rice 8, sheep breast 10, fresh mushroom 10, brewex's grains 7, green fig root 2.1, apple flower 1.5, adhesive rehmannia leaf 1.8, chicken 70-80,
Shrimp 16,0.09mol/L NaCl solutions 10, monosodium glutamate 4, salt 8, zanthoxylum powder 3, five-spice powder 4, pepper powder 4, dark soy sauce 4, protein extract,
Sodium tripolyphosphate, appropriate vinegar.
A kind of preparation method of the happy heart chicken meat sausage of mushroom perfume sheep breast, comprises the following steps：
（1）By apple flower, adhesive rehmannia leaf, green fig root with 9 times of floodings of amount after, concoction is filtered to obtain, then spray-dried, in obtaining
Medicinal powder；
（2）Chicken is taken, is soaked in 35 DEG C or so of clear water and is rinsed 2min, then drained away the water, by chicken slice, use rolling pin
Beat to soft, be placed in being rubbed in meat grinder, add monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce, stirring is equal
Pickled after even 5 hours, the chicken that must be pickled；
（3）Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 3 times of volumes of shrimp 2 minutes, then is placed in 4 DEG C, 4800r/
High speed centrifugation 10min under min rotating speeds, abandons supernatant, adds precipitation 3 times of protein extracts and 0.08mol/L NaCl of volume
Solution, high-speed homogenization 30s adds vinegar, and pH is to 6.5 for regulation, then be placed in 3 DEG C, high speed centrifugation under 5000 r/min rotating speeds
10min, abandons supernatant, obtains precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 250 times of distilled water of its weight, fribrillin content is added
6% sodium tripolyphosphate, stir, 2 h are heated in 35 DEG C of water-baths, be re-fed into autoclave, in temperature 25
DEG C, under the MPa environment of pressure 400, the min of pressurize 15；
（5）Take black rice and clean and be placed on steamer, with stifling 25 minutes of sheep breast after, obtain black rice, pour into serum pressing machine and be blended into 4 times of water
Slurries are squeezed, black rice slurry is obtained；Take fresh mushroom to clean, cut off mushroom stems, toward the mushroom for go handle in be packed to brewex's grains, then will process
It is stifling 20 minutes that good mushroom is placed in water proof on steamer；
（6）Acquisition step（5）Gained mushroom, is placed in baking 2 minutes in baking box after removal brewex's grains, then dries milling, and with
Medicinal powder merges, and obtains health-care powder；
（7）The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, sausage filling is obtained, by what is mixed thoroughly
Sausage fillings is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
A kind of preparation method of the mushroom perfume happy heart chicken meat sausage of sheep breast, described protein extract by following each concentration raw material group
Into：0.2mol/L NaCl, 0.003mol/L MgCl, 0.0015mol/L EDTA, 0.12mol/LNaH2PO4 buffer solutions.
Claims (3)
1. a kind of mushroom perfume sheep breast pleases heart chicken meat sausage, it is characterised in that be made from the following raw materials in parts by weight：
Black rice 8-11, sheep breast 10-12, fresh mushroom 10-11, brewex's grains 7-9, green fig root 2.1-2.6, apple flower 1.5-2.2,
Yellow leaf 1.8-2.3, chicken 70-80, shrimp 15-16,0.08-0.09mol/L NaCl solution 10-12, monosodium glutamate 3-4, salt 7-8, Chinese prickly ash
Powder 2-3, five-spice powder 3-4, pepper powder 2-4, dark soy sauce 3-4, protein extract, sodium tripolyphosphate, appropriate vinegar.
2. a kind of mushroom perfume sheep breast as claimed in claim 1 pleases the preparation method of heart chicken meat sausage, it is characterised in that including following step
Suddenly：
（1）By apple flower, adhesive rehmannia leaf, green fig root with the 6-9 times of flooding measured after, filter to obtain concoction, then spray-dried, obtain
To traditional Chinese medicine powder；
（2）Chicken is taken, is soaked in 30-35 DEG C or so of clear water and is rinsed 1-2min, then drained away the water, chicken slice is used
Rolling pin is beaten to soft, is placed in being rubbed in meat grinder, adds monosodium glutamate, salt, zanthoxylum powder, five-spice powder, pepper powder, dark soy sauce,
Pickled after stirring 5-6 hours, the chicken that must be pickled；
（3）Shrimp impurity elimination takes meat, adds the protein extract high-speed homogenization of 3-4 times of volume of shrimp 1-2 minutes, then be placed in 3-4 DEG C,
High speed centrifugation 10-15 min under 4800-5000 r/min rotating speeds, abandon supernatant, add the 2-3 times of protein extract of volume of precipitation
And 0.08mol/L NaCl solution, high-speed homogenization 25-30s, add vinegar, regulation pH to 6.25-6.5, then be placed in 2-3 DEG C,
High speed centrifugation 10-15 min, abandon supernatant under 4500-5000 r/min rotating speeds, obtain precipitation fribrillin；
（4）Above-mentioned precipitation fribrillin is added in 200-250 times of distilled water of its weight, fribrillin is added
The sodium tripolyphosphate of the 6-7% of content, is stirred, and 1.5-2 h are heated in 30-35 DEG C of water-bath, is re-fed into autoclave
In, under 20-25 DEG C of temperature, pressure 350-400 MPa environment, pressurize 14-15 min；
（5）Take black rice and clean and be placed on steamer, after stifling 20-25 minute of sheep breast, acquirement black rice pours into and 3- is blended into serum pressing machine
4 times of water squeeze slurries, obtain black rice slurry；Take fresh mushroom clean, cut off mushroom stems, toward the mushroom for go handle in be packed to brewex's grains, then
It is stifling 15-20 minutes that the mushroom that will be handled well is placed in water proof on steamer；
（6）Acquisition step（5）Gained mushroom, is placed in baking 1-2 minutes in baking box after removal brewex's grains, then dries milling, and with
Traditional Chinese medicine powder merges, and obtains health-care powder；
（7）The chicken that will be pickled is well mixed with each material of above-mentioned steps and remaining each material, sausage filling is obtained, by what is mixed thoroughly
Sausage fillings is obtained final product through boiling, baking, vacuum packaging in bowel lavage row's gas and water.
3. a kind of mushroom perfume sheep breast as described in claim 1,2 pleases the preparation method of heart chicken meat sausage, it is characterised in that：Described egg
White extract solution is made up of the raw material of following each concentration：0.1-0.2mol/L NaCl、0.002-0.003mol/L MgCl、0.001-
0.0015mol/L EDTA, 0.1-0.12mol/LNaH2PO4 buffer solutions.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152300.7A CN106722316A (en) | 2016-12-14 | 2016-12-14 | Happy heart chicken meat sausage of a kind of mushroom perfume sheep breast and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611152300.7A CN106722316A (en) | 2016-12-14 | 2016-12-14 | Happy heart chicken meat sausage of a kind of mushroom perfume sheep breast and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722316A true CN106722316A (en) | 2017-05-31 |
Family
ID=58887844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611152300.7A Withdrawn CN106722316A (en) | 2016-12-14 | 2016-12-14 | Happy heart chicken meat sausage of a kind of mushroom perfume sheep breast and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722316A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689638A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Hericium erinaceus-grain chicken sausage |
| CN105901539A (en) * | 2016-04-22 | 2016-08-31 | 马钢集团力生有限责任公司宾馆 | Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof |
-
2016
- 2016-12-14 CN CN201611152300.7A patent/CN106722316A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689638A (en) * | 2013-12-09 | 2014-04-02 | 安徽省佳食乐食品加工有限公司 | Hericium erinaceus-grain chicken sausage |
| CN105901539A (en) * | 2016-04-22 | 2016-08-31 | 马钢集团力生有限责任公司宾馆 | Blood-activating and beautifying fruity jujube-containing crushed beef ball and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 王诗萌，等: "超高压协同磷酸盐对虾蛄中肌原纤维蛋白凝胶特性的影响", 《食品工业科技》 * |
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