CN106805145A - For the technique for processing ham perfume meat - Google Patents
For the technique for processing ham perfume meat Download PDFInfo
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- CN106805145A CN106805145A CN201611213646.3A CN201611213646A CN106805145A CN 106805145 A CN106805145 A CN 106805145A CN 201611213646 A CN201611213646 A CN 201611213646A CN 106805145 A CN106805145 A CN 106805145A
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- Prior art keywords
- ham
- meat
- technique
- perfume
- carnis limax
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Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title claims abstract description 23
- 239000002304 perfume Substances 0.000 title claims abstract description 16
- 241001523405 Limax Species 0.000 claims abstract description 19
- 238000006243 chemical reaction Methods 0.000 claims abstract description 18
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 16
- 108091005804 Peptidases Proteins 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 12
- 239000004365 Protease Substances 0.000 claims abstract description 11
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 8
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000001509 sodium citrate Substances 0.000 claims abstract description 6
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 6
- XUJNEKJLAYXESH-REOHCLBHSA-N L-Cysteine Chemical compound SC[C@H](N)C(O)=O XUJNEKJLAYXESH-REOHCLBHSA-N 0.000 claims abstract description 5
- 235000018417 cysteine Nutrition 0.000 claims abstract description 5
- XUJNEKJLAYXESH-UHFFFAOYSA-N cysteine Natural products SCC(N)C(O)=O XUJNEKJLAYXESH-UHFFFAOYSA-N 0.000 claims abstract description 5
- 238000001514 detection method Methods 0.000 claims abstract description 5
- 235000013580 sausages Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims abstract description 5
- 239000003513 alkali Substances 0.000 claims abstract description 4
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 230000002906 microbiologic effect Effects 0.000 claims abstract description 3
- 239000000126 substance Substances 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 11
- 238000005554 pickling Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000007921 spray Substances 0.000 claims description 4
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 3
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 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 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 239000001540 sodium lactate Substances 0.000 claims description 3
- 229940005581 sodium lactate Drugs 0.000 claims description 3
- 235000011088 sodium lactate Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 2
- 238000004886 process control Methods 0.000 claims description 2
- 235000001014 amino acid Nutrition 0.000 abstract description 4
- 150000001413 amino acids Chemical class 0.000 abstract description 4
- 235000013622 meat product Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 9
- 235000019419 proteases Nutrition 0.000 description 9
- 102000004190 Enzymes Human genes 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 241000237858 Gastropoda Species 0.000 description 4
- 102000035195 Peptidases Human genes 0.000 description 4
- 235000019833 protease Nutrition 0.000 description 4
- 239000000243 solution Substances 0.000 description 4
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000007853 buffer solution Substances 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 210000004885 white matter Anatomy 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 206010034038 Parotitis Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000007853 Sarothamnus scoparius Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 235000003704 aspartic acid Nutrition 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 description 1
- 230000008033 biological extinction Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000003833 cell viability Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 210000000805 cytoplasm Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005670 electromagnetic radiation Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000011536 extraction buffer Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000002132 lysosomal effect Effects 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000007514 turning Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
Abstract
The invention discloses the technique for processing ham perfume meat, including following manufacture craft：（1）Carnis Limax is pre-processed, and adds 3.8% sodium citrate solution, and 15min is centrifuged with centrifugal separator 4000r/min, and sub-argument goes out Carnis Limax；（2）It is prepared by enzymolysis liquid：To the alkali protease that 5% is added in Carnis Limax, pH8.0 is adjusted, temperature 60 C reacts 3h；（3）Maillard reaction：By enzymolysis liquid and xylose, cysteine in mass ratio 50:1：0.2 mixing, 2h is reacted in 110 DEG C；（4）It is prepared by ham sausage：Minced Steak → stirring is pickled → cut and mixes → bowel lavage → cooking disinfection；（5）Detection：Detect the physical and chemical index and microbiological indicator of product.Amino acid of the amino acid of the ham perfume meat that method of the present invention is eventually fabricated than other meat products in itself increases.
Description
Technical field
The invention belongs to field of food, more particularly to a kind of technique for processing ham perfume meat.
Background technology
Snail enjoys " soft gold " good reputation.Its meat tenderness is delicious, nutritious.According to surveying and determination, egg is contained in every 500 grams of Carnis Limax
90 grams of white matter and amino acid, vitamin, the nutrient wanted of various needed by human body such as iron, copper, phosphorus, be a kind of high protein, low fat
Food.《Compendium of Materia Medica》There is the record cured the disease with snail middle morning.To diabetes, cough, pharyngitis, parotitis, scrofula, sore
Bitterly, the disease such as hemorrhoid has certain curative effect.Enzyme contained by snail can change product and remove stagnant, and glutamic acid and aspartic acid can then strengthen human body brain
Cell viability.
At present, Carnis Limax is not added in ham, and the overall process of traditional dry-cured ham processing is complete by hand by workman
Into therein pickling needs to last one month, will be using seven times with five turnings of salt, the pig cleaned after then first pickling when pickling
Leg is placed in and is soaked in cold water 24 hours, then removes surface contaminants by manually use broom broom, then be placed in outdoor natural air drying.This life
Product mode can only be limited to winter production, and labour intensity is big.
The content of the invention
The invention is intended to provide a kind of technique for processing ham perfume meat, to solve the work that Carnis Limax does not add ham
The technical problem of skill.
The technique for processing ham perfume meat in this programme, including following manufacture craft：
(1) Carnis Limax pretreatment, adds 3.8% sodium citrate solution, and 15min is centrifuged with centrifugal separator 4000r/min,
Sub-argument goes out Carnis Limax；
(2) prepared by enzymolysis liquid：To the alkali protease that 5% is added in Carnis Limax, pH8.0, temperature 60 C, reaction are adjusted
3h；
(3) Maillard reaction：By enzymolysis liquid and xylose, cysteine in mass ratio 50:1：0.2 mixing, in 110 DEG C of reactions
2h；
(4) prepared by ham sausage：Minced Steak → stirring is pickled → cut and mixes → bowel lavage → cooking disinfection；
(5) detect：Detect the physical and chemical index and microbiological indicator of product.
The beneficial effect of this programme is：1st, spicy delicious, moderately salted, the peculiar flavour with ham increases human body
The amino acid that multivitamin, trace element and human body required for body cannot synthesize；2nd, instant, long shelf-life are up to one
Year.3rd, large-scale production can be realized.
Further, in step (1), Carnis Limax is with sodium citrate solution with 1:4 ratio mixing.
Further, in step (2), the solution after enzymolysis heats 10min at 100 DEG C.
Further, in step (3), the product after Maillard reaction is obtained dry powder by spray dryer.
Further, in step (4), when pickling, salt, sodium lactate, five-spice powder, Monascus color and spice are added, stirring is equal
Even, whipping process control temperature is less than 10 DEG C, is put into steel basin emptying blibbing, is covered tightly with preservative film, in relative humidity 85-
95%th, 24h is pickled at 0-4 DEG C of temperature；
Further, in step (4), the meat gruel that will be pickled adds 7% Maillard reaction dry powder, together as cutmixer
When add xylose, monosodium glutamate, cut and mix uniform.
Specific embodiment
The present invention will be described in detail with specific embodiment below, illustrative examples of the invention and explanation herein is used
It is to explain the present invention but not as a limitation of the invention.
The preparation method of ham perfume meat：
1st, Carnis Limax pretreatment：
(1) anti-freezing, takes snail, with 1:4 (v/v) add 3.8% sodium citrate solution；
(2) centrifugation, centrifugal separator 4000r/min centrifugation 15min, sub-argument goes out Carnis Limax.
2nd, prepared by enzymolysis liquid：
(1) digest, to the alkali protease that 5% (enzyme/Carnis Limax, v/v) is added in Carnis Limax, adjust pH8.0, temperature 60
DEG C, react 3h；
(2) gone out enzyme, and 10min is heated at 100 DEG C.
3rd, Maillard reaction：
(1) hybrid reaction, by enzymolysis liquid and xylose, cysteine in mass ratio 50:1：0.2 mixing, in 110 DEG C of reactions
2h；
(2) spray, the product after Maillard reaction is obtained dry powder by spray dryer.
4th, prepared by ham sausage：
(1) Minced Steak, pork is thawed, and is cut into small pieces under the conditions of low 10 DEG C and is rubbed, meat particle diameter about 5-7mm；
(2) stirring is pickled, and adds salt, sodium lactate, five-spice powder, Monascus color and spice, is stirred, stirred program control
Temperature processed is less than 10 DEG C, is put into steel basin emptying blibbing, is covered tightly with preservative film, in 0-4 DEG C of relative humidity 85-95%, temperature
Under pickle 24h；
(3) cut and mix, the meat gruel that will be pickled adds the Maillard reaction of 7% (dry powder/meat gruel, m/m) to do as cutmixer
Powder, while adding other auxiliary materials such as xylose, monosodium glutamate, cuts and mixes uniform；
(4) bowel lavage, will cut the meat stuffing mixed and pours into artificial casing, prevent the too tight or too loose of dress；
(5) cooking disinfection, the ham sausage that will be irrigated is put into high-pressure sterilizing pot, in the 30min that sterilized at 120 DEG C.
Experimentation：
Explanation：The assays for protease enzyme activity kit of BioVision provides the buffer solution and reagent of optimization with easily
Determining proteinase activity Extraction buffers can only extract cytoplasm protein, without influence cell membrane and lysosomal enzyme.Extract
Buffer solution can also prevent the self-activation of the protease in extraction process.Therefore, the proteinase activity kit is only detected through induction
The intracellular activated protein enzyme of the treated cell of thing (such as chemical reagent or medicine).Using the method for fluoroscopic examination, pass through
The digestion of detection protease substrate Ac-LLY-AFC is degraded and is realized.Ac-LLY-AFC can launch blue light (λ max=400nm), and
The free AFC generated after being digested then discharges green-yellow light fluorescence (λ max=505nm), this fluorescence can with fluorescence photometer or
Fluorescence analyser reads data.Contrast the fluorescence intensity of the sample for the treatment of and the electromagnetic radiation of Normal group, it is possible to draw
The change of activity.
Vigor=A × K × 4/10 × the nU/g (ml) of protease
A：The mean OD value of sample parallel test
K：Extinction constant
4：The cumulative volume m of reaction reagent3
10：Enzyme digestion reaction time min
n：Enzyme liquid dilutes general times
Treatment 1：The ham perfume meat made by above-mentioned technique is put into 27 DEG C, 17 DEG C, -3 DEG C and -13 DEG C of house,
Proteinase activity detection kit is used again, detects the activity of protease.
Treatment 2：The fire made using conventional technique (thering is enzymolysis liquid to prepare the manufacture craft with Maillard reaction)
Leg is put into 27 DEG C, 17 DEG C, -3 DEG C and -13 DEG C of house, then using proteinase activity detection kit, detects the work of protease
Property.
Table 1 is the comparative example of ham perfume meat processing technology
It can be seen from table 1, the manufacture craft in treatment 1 has enzymolysis liquid to prepare and Maillard reaction, and in the two techniques
In making, it is decomposed the protease of meat, and produces reaction with xylose, cysteine, generates dry powder, then mixed with pork
Close and make, in the manufacture craft, can determine whether that treatment 1 has enzymolysis liquid to prepare the manufacture craft with Maillard reaction, decompose Carnis Limax
Interior protease, in the case where temperature is lower, its enzymolysis amount is higher；And there do not have enzymolysis liquid to prepare in processing 2 to be anti-with Mei Lade
Should, it is in the case where temperature is lower, and the enzymolysis amount in treatment 2 is lower, and inventor further determines that egg of the treatment 1 than treatment 2
White matter content is high, and temperature is lower, and the protein for the treatment of 1 is higher.
Above-described is only embodiments of the invention, and the general knowledge such as known concrete structure and characteristic is not made herein in scheme
Excessive description.It should be pointed out that for a person skilled in the art, on the premise of structure of the present invention is not departed from, can be with
Some deformations and improvement are made, these should also be considered as protection scope of the present invention, these are implemented all without the influence present invention
Effect and practical applicability.This application claims protection domain should be defined by the content of its claim, in specification
Specific embodiment etc. records the content that can be used for explaining claim.
Claims (6)
1. the technique for being used to process ham perfume meat, it is characterised in that including following manufacture craft：
（1）Carnis Limax is pre-processed, and adds 3.8% sodium citrate solution, and 15min, sub-argument is centrifuged with centrifugal separator 4000r/min
Go out Carnis Limax；
（2）It is prepared by enzymolysis liquid：To the alkali protease that 5% is added in Carnis Limax, pH8.0 is adjusted, temperature 60 C reacts 3h；
（3）Maillard reaction：By enzymolysis liquid and xylose, cysteine in mass ratio 50:1：0.2 mixing, 2h is reacted in 110 DEG C；
（4）It is prepared by ham sausage：Minced Steak → stirring is pickled → cut and mixes → bowel lavage → cooking disinfection；
（5）Detection：Detect the physical and chemical index and microbiological indicator of product.
2. it is according to claim 1 for process ham perfume meat technique, it is characterised in that step（1）In, Carnis Limax with
Sodium citrate solution is with 1:4 ratio mixing.
3. it is according to claim 1 for process ham perfume meat technique, it is characterised in that step（2）In, after enzymolysis
Solution heat 10min at 100 DEG C.
4. it is according to claim 1 for process ham perfume meat technique, it is characterised in that step（3）In, by Mei Lade
Reacted product is obtained dry powder by spray dryer.
5. it is according to claim 1 for process ham perfume meat technique, it is characterised in that step（4）In, when pickling,
Salt, sodium lactate, five-spice powder, Monascus color and spice are added, is stirred, whipping process control temperature is less than 10 DEG C, is put into
Steel basin emptying blibbing, is covered tightly with preservative film, in pickling 24h at relative humidity 85-95%, 0-4 DEG C of temperature.
6. it is according to claim 1 for process ham perfume meat technique, it is characterised in that step（4）In, will pickle
Meat gruel as cutmixer, add 7% Maillard reaction dry powder, while adding xylose, monosodium glutamate, cut and mix uniform.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611213646.3A CN106805145A (en) | 2016-12-25 | 2016-12-25 | For the technique for processing ham perfume meat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611213646.3A CN106805145A (en) | 2016-12-25 | 2016-12-25 | For the technique for processing ham perfume meat |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106805145A true CN106805145A (en) | 2017-06-09 |
Family
ID=59109247
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611213646.3A Pending CN106805145A (en) | 2016-12-25 | 2016-12-25 | For the technique for processing ham perfume meat |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106805145A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302190A (en) * | 2011-07-19 | 2012-01-04 | 刘三保 | Ham sausage containing sealwort and processing method thereof |
| CN103005361A (en) * | 2012-12-20 | 2013-04-03 | 南昌大学 | Method for applying duck blood Maillard reaction essences in ham sausages |
| CN103125974A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Banana-powder-containing pork ham and preparation method thereof |
-
2016
- 2016-12-25 CN CN201611213646.3A patent/CN106805145A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102302190A (en) * | 2011-07-19 | 2012-01-04 | 刘三保 | Ham sausage containing sealwort and processing method thereof |
| CN103005361A (en) * | 2012-12-20 | 2013-04-03 | 南昌大学 | Method for applying duck blood Maillard reaction essences in ham sausages |
| CN103125974A (en) * | 2013-02-03 | 2013-06-05 | 马鞍山市黄池食品（集团）有限公司 | Banana-powder-containing pork ham and preparation method thereof |
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Application publication date: 20170609 |
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