CN106923317A - Pleurotus eryngii sausage and preparation method thereof - Google Patents
Pleurotus eryngii sausage and preparation method thereof Download PDFInfo
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- CN106923317A CN106923317A CN201710284004.0A CN201710284004A CN106923317A CN 106923317 A CN106923317 A CN 106923317A CN 201710284004 A CN201710284004 A CN 201710284004A CN 106923317 A CN106923317 A CN 106923317A
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 52
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 52
- 235000013580 sausages Nutrition 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 24
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- -1 compound salt Chemical class 0.000 claims abstract description 12
- 239000008158 vegetable oil Substances 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 229910019142 PO4 Inorganic materials 0.000 claims abstract 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 abstract description 10
- 229930006000 Sucrose Natural products 0.000 claims abstract description 10
- 239000002131 composite material Substances 0.000 claims abstract description 10
- 239000002245 particle Substances 0.000 claims abstract description 10
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 10
- 239000010452 phosphate Substances 0.000 claims abstract description 10
- 239000011265 semifinished product Substances 0.000 claims abstract description 10
- 235000013599 spices Nutrition 0.000 claims abstract description 10
- 239000005720 sucrose Substances 0.000 claims abstract description 10
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 19
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 9
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 7
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 240000003183 Manihot esculenta Species 0.000 claims description 6
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000011164 potassium chloride Nutrition 0.000 claims description 5
- 239000001103 potassium chloride Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000003921 oil Substances 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 244000018633 Prunus armeniaca Species 0.000 claims description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 claims description 2
- 235000019486 Sunflower oil Nutrition 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 239000002600 sunflower oil Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 238000005491 wire drawing Methods 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 244000144725 Amygdalus communis Species 0.000 description 2
- 235000011437 Amygdalus communis Nutrition 0.000 description 2
- 235000019484 Rapeseed oil Nutrition 0.000 description 2
- 235000020224 almond Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010033040 Histones Proteins 0.000 description 1
- 241000446313 Lamella Species 0.000 description 1
- 241000222350 Pleurotus Species 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000002686 mushroom body Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000020990 white meat Nutrition 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 present invention proposes a kind of pleurotus eryngii sausage and preparation method thereof, including following raw material is made：Pleurotus eryngii, textured soybean protein, frozen water, vegetable oil, carragheen, starch, compound salt, composite phosphate, sucrose and TG enzymes and spice.Preparation method：1) vegetable oil heating adds chive, Chinese prickly ash to fry to micro- Huang and pull out, is cooled to normal temperature stand-by；2) with cutmixer to cut into 0.3~0.5cm particles after pleurotus eryngii immersion stand-by；3) raw material in addition to pleurotus eryngii is made into meat stuffing；4) by step 2) in cut the pleurotus eryngii particle mixed be put into it is above-mentioned cut mix gained mud filling in stir, obtain filling raw material；5) filling raw material is carried out into quantitative filling, is sealed, obtain the pleurotus eryngii sausage of semi-finished product；6) by the pleurotus eryngii sausage boiling of above-mentioned semi-finished product, it is subsequently cooled to 0~4 DEG C.The sausage had both fully excavated the nutritional characteristic of textured soybean protein, and pleurotus eryngii effect is highlighted again, had the advantages that low cholesterol, low in calories.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of pleurotus eryngii sausage and preparation method thereof.
Background technology
Pleurotus eryngii belongs to a maximum kind of Pleurotus, and this category also includes a consumption mushroom class flat mushroom.Pleurotus eryngii
Fructification list is given birth to or all living creatures, cap 2-12cm wide, just in arch-shaped, after it is gradually open and flat, when ripe central scrobicula to infundibulate,
There is silk-like sheen on surface, smooth, dry, fine-fibrous, and lid edge is involute when young, is in wavy or drastic crack after maturation；Bacterial context white,
With almond, without galactosis；Lamella prolongs life, intensive, slightly wide, milky, and edge and both sides are flat, there is lamellula；Stem 2-
8cm to 0.5-3cm, bias is raw or side is given birth to.
Pleurotus eryngii possess thickness white meat stem, and small-sized sepia cap (in younger period).Before not cooking,
Light fragrance can be given out.Typical mushroom delicate flavour can be given out after the cooking, and quality is similar to abalone.Pleurotus eryngii it is effective
Cultivating technology, at 1993, is introduced into Japan, commonly uses food materials when becoming the cooking, and becomes a business and plants
Training mushroom class, is sold to Australia.
Mushroom body has almond flavor, and meat is plump, mouthfeel is fresh and tender, and fragrant taste is nutritious, can cook tens roads beautiful
Taste delicacies.Also there is reducing blood lipid, norcholesterol, promote gastro-intestinal digestion, strengthen body immunity, prevent the work(such as cardiovascular disease
Effect, pole is liked that the market price is higher than flat mushroom 3-5 times by people.
With the improvement of people's living standards, the non-meat products of high protein is increasingly becoming the trend of consumption before leisure.By apricot Bao
The vegetable raw materials such as mushroom are combined with modern meat product processing technology, it is both had health nutrient function, and non-meat system is lifted again
Product local flavor has turned into the task of top priority.And a kind of healthcare function that can give full play to pleurotus eryngii is there is no at present, and nutritious and richness
Pleurotus eryngii class textured soybean protein product containing protein comes out, especially with reference to pleurotus eryngii healthcare function and soyabean tissue's egg
In vain, low cholesterol, health food low in calories are selected for people.
The content of the invention
The present invention proposes a kind of pleurotus eryngii sausage, and the sausage had both fully excavated the nutritional characteristic of textured soybean protein, and
Pleurotus eryngii effect is highlighted, there is low cholesterol, low in calories.
The technical proposal of the invention is realized in this way：
A kind of pleurotus eryngii sausage, in parts by weight, including following raw material is made：15~20 parts of pleurotus eryngii, 10
~16 parts of textured soybean protein, 45~60 parts of frozen water, 10~15 parts of vegetable oil, 0.2~0.5 part of carragheen, 5~8
The starch, 1.5~1.8 parts of compound salt, 0.3~0.5 part of composite phosphate, 3~5 parts of sucrose and 0.02~0.04 of part
The TG enzymes and 0.6~1 part of spice of part.
Preferably, vegetable oil is soybean salad oil, peanut oil, rapeseed oil or sunflower oil.
Preferably, be combined the mixture that salt is sodium chloride and potassium chloride, starch from farina, cornstarch or
One or more in tapioca.
Preferably, textured soybean protein is needed by following pretreatment：Textured soybean protein's clear water is soaked 4~6 hours,
Fully drained after water suction, through wire drawing process, obtain into the histone after fibre.
It is a further object to provide a kind of preparation method of pleurotus eryngii sausage, comprise the following steps：
1) 10~15 parts of vegetable oil is heated to 180 DEG C, adds chive, Chinese prickly ash to fry to micro- Huang and pull out, be cooled to normal temperature
It is stand-by；
2) 15~20 parts of pleurotus eryngii is soaked 8~10 hours with 55~65 DEG C or so water, water 3~4 is changed in immersion process
It is secondary, moisture is extracted, it is stand-by to cut into 0.3~0.5cm particles with cutmixer；
3) 10~16 parts of textured soybean protein, 45~60 parts of frozen water are put into cutmixer cut mixing, and cuts and mixed
Step 1 is gradually added in journey) vegetable oil that obtains, 0.2~0.5 part of carragheen, 1.5~1.8 parts of compound salt, 0.3~
0.5 part of composite phosphate, 0.02~0.04 part of TG enzymes, 3~5 parts of sucrose, 0.6~1 part of spice, 5~8 parts of starch,
Obtain mud filling；
4) by step 2) in cut the pleurotus eryngii particle mixed be put into it is above-mentioned cut mix gained mud filling in stir, filled
Dress raw material；
5) being placed in the above-mentioned filling raw material for stirring carries out quantitative filling on bottle placer, sealing, obtains semi-finished product
Pleurotus eryngii sausage；
6) by the pleurotus eryngii sausage boiling of above-mentioned semi-finished product, control boiling temperature is subsequently placed in recirculated water at 76~85 DEG C
30~40min is cooled down in cooling water, 0~4 DEG C of chilling room cooling is then placed in.
Beneficial effects of the present invention are：
1st, the market vacancy has been filled up, the consumption demand of people has been met, has met health, the modern life demand of nutrition, and
It is in good taste, instant.
2nd, the pharmacological action of pleurotus eryngii and textured soybean protein has been given full play to, the two is complemented one another, had no side effect, be
A kind of preferable health care, leisure food.It has fully excavated the nutritional characteristic of textured soybean protein, has both highlighted pleurotus eryngii work(
Effect, improves the local flavor of simple element intestines again.
Specific embodiment
Embodiment 1
A kind of pleurotus eryngii sausage, in parts by weight, including following raw material is made：18 parts of pleurotus eryngii, 13 parts
Textured soybean protein, 53 parts of frozen water, 12 parts of soybean salad oil, 0.4 part of carragheen, 7 parts of tapioca, 1.6 parts
Compound salt, 0.4 part of composite phosphate, 4 parts of sucrose and 0.03 part of TG enzymes and 0.8 part of spice.Compound salt is
1.2 parts of sodium chloride and 0.4 part of mixture of potassium chloride.Textured soybean protein is soyabean tissue egg of the mean molecule quantity less than 1000
In vain.
Preparation method, comprises the following steps：
1) 12 parts of soybean salad oil is heated to 180 DEG C, adds chive, Chinese prickly ash to fry to micro- Huang and pull out, be cooled to normal temperature
It is stand-by；
2) 18 parts of pleurotus eryngii is soaked 10 hours with 60 DEG C or so water, water is changed in immersion process 3 times, extract moisture, used
It is stand-by that cutmixer cuts into 0.4cm particles；
3) 13 parts of textured soybean protein, 53 parts of frozen water are put into cutmixer cut mixing, and cuts during mixing gradually
Add step 1) vegetable oil that obtains, 0.4 part of carragheen, 1.6 parts of compound salt, 0.4 part of composite phosphate, 0.03 part
TG enzymes, 4 parts of sucrose, 0.8 part of spice, 7 portions of tapiocas, obtain mud filling；
4) by step 2) in cut the pleurotus eryngii particle mixed be put into it is above-mentioned cut mix gained mud filling in stir, filled
Dress raw material；
5) being placed in the above-mentioned filling raw material for stirring carries out quantitative filling on bottle placer, sealing, obtains semi-finished product
Pleurotus eryngii sausage；
6) by the pleurotus eryngii sausage boiling of above-mentioned semi-finished product, control boiling temperature is subsequently placed in circulating water at 80 DEG C
30min is cooled down in water, 0~4 DEG C of chilling room cooling is then placed in.
Embodiment 2
A kind of pleurotus eryngii sausage, in parts by weight, including following raw material is made：15 parts of pleurotus eryngii, 16 parts
Textured soybean protein, 45 parts of frozen water, 10 parts of peanut oil, 0.2 part of carragheen, 5~8 parts of tapioca, 1.5 parts answer
Close salt, 0.5 part of composite phosphate, 5 parts of sucrose and 0.02 part of TG enzymes and 0.6 part of spice.Compound salt is 1.2
Part sodium chloride and 0.3 part of mixture of potassium chloride.Textured soybean protein is textured soybean protein of the mean molecule quantity less than 1000.
Preparation method, comprises the following steps：
1) 10 parts of peanut oil is heated to 180 DEG C, adds chive, Chinese prickly ash to fry to micro- Huang and pull out, be cooled to normal temperature stand-by；
2) 15 parts of pleurotus eryngii is soaked 8 hours with 65 DEG C or so water, water is changed in immersion process 4 times, extract moisture, with cutting
It is stand-by that the machine of mixing cuts into 0.3cm particles；
3) 16 parts of textured soybean protein, 45 parts of frozen water are put into cutmixer cut mixing, and cuts during mixing gradually
Add step 1) vegetable oil that obtains, 0.2 part of carragheen, 1.5 parts of compound salt, 0.5 part of composite phosphate, 0.02 part
TG enzymes, 5 parts of sucrose, 0.6 part of spice, 8 portions of tapiocas, obtain mud filling；
4) by step 2) in cut the pleurotus eryngii particle mixed be put into it is above-mentioned cut mix gained mud filling in stir, filled
Dress raw material；
5) being placed in the above-mentioned filling raw material for stirring carries out quantitative filling on bottle placer, sealing, obtains semi-finished product
Pleurotus eryngii sausage；
6) by the pleurotus eryngii sausage boiling of above-mentioned semi-finished product, control boiling temperature is subsequently placed in circulating water at 85 DEG C
40min is cooled down in water, 0~4 DEG C of chilling room cooling is then placed in.
Embodiment 3
A kind of pleurotus eryngii sausage, in parts by weight, including following raw material is made：20 parts of pleurotus eryngii, 10 parts
Textured soybean protein, 60 parts of frozen water, 15 parts of rapeseed oil, 0.5 part of carragheen, 5 parts of farina, 1.8 parts answer
Close salt, 0.3 part of composite phosphate, 3 parts of sucrose and 0.04 part of TG enzymes and 1 part of spice.Compound salt is 1.3 parts
Sodium chloride and 0.5 part of mixture of potassium chloride.Textured soybean protein is textured soybean protein of the mean molecule quantity less than 1000.
Preparation method is substantially the same manner as Example 1, and difference is that each raw material and its content are different.
Presently preferred embodiments of the present invention is the foregoing is only, is not intended to limit the invention, it is all in essence of the invention
Within god and principle, any modification, equivalent substitution and improvements made etc. should be included within the scope of the present invention.
Claims (5)
1. a kind of pleurotus eryngii sausage, it is characterised in that in parts by weight, including following raw material is made：15~20 parts
Pleurotus eryngii, 10~16 parts of textured soybean protein, 45~60 parts of frozen water, 10~15 parts of vegetable oil, 0.2~0.5 part of card
Draw glue, 5~8 parts of starch, 1.5~1.8 parts of compound salt, 0.3~0.5 part of composite phosphate, 3~5 parts of sucrose and
0.02~0.04 part of TG enzymes and 0.6~1 part of spice.
2. pleurotus eryngii sausage according to claim 1, it is characterised in that vegetable oil is soybean salad oil, peanut oil, vegetable seed
Oil or sunflower oil.
3. pleurotus eryngii sausage according to claim 1, it is characterised in that compound salt is the mixing of sodium chloride and potassium chloride
Thing, starch is from one or more in farina, cornstarch or tapioca.
4. pleurotus eryngii sausage according to claim 1, it is characterised in that textured soybean protein is needed by following pre- place
Reason：Textured soybean protein's clear water is soaked 4~6 hours, is fully drained after water suction, through wire drawing process, obtain into the tissue after fibre
Albumen.
5. the preparation method of pleurotus eryngii sausage as claimed in claim 1, it is characterised in that comprise the following steps：
1) 10~15 parts of vegetable oil is heated to 180 DEG C, adds chive, Chinese prickly ash to fry to micro- Huang and pull out, be cooled to normal temperature stand-by；
2) 15~20 parts of pleurotus eryngii is soaked 8~10 hours with 55~65 DEG C or so water, water is changed in immersion process 3~4 times, squeezed
Solid carbon dioxide point, cuts into 0.3~0.5cm particles stand-by with cutmixer；
3) 10~16 parts of textured soybean protein, 45~60 parts of frozen water are put into cutmixer cut mixing, and cuts during mixing
Gradually add step 1) obtain vegetable oil, 0.2~0.5 part of carragheen, 1.5~1.8 parts of compound salt, 0.3~0.5 part
Composite phosphate, 0.02~0.04 part of TG enzymes, 3~5 parts of sucrose, 0.6~1 part of spice, 5~8 parts of starch, obtain mud
Filling；
4) by step 2) in cut the pleurotus eryngii particle mixed be put into it is above-mentioned cut mix gained mud filling in stir, obtain filling original
Material；
5) being placed in the above-mentioned filling raw material for stirring carries out quantitative filling on bottle placer, sealing, obtains the apricot Bao of semi-finished product
Mushroom sausage；
6) by the pleurotus eryngii sausage boiling of above-mentioned semi-finished product, control boiling temperature is subsequently placed in circulating water at 76~85 DEG C
30~40min is cooled down in water, 0~4 DEG C of chilling room cooling is then placed in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284004.0A CN106923317A (en) | 2017-04-26 | 2017-04-26 | Pleurotus eryngii sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710284004.0A CN106923317A (en) | 2017-04-26 | 2017-04-26 | Pleurotus eryngii sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106923317A true CN106923317A (en) | 2017-07-07 |
Family
ID=59437157
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710284004.0A Pending CN106923317A (en) | 2017-04-26 | 2017-04-26 | Pleurotus eryngii sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106923317A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567791A (en) * | 2020-05-11 | 2020-08-25 | 漳州职业技术学院 | Low-fat pleurotus eryngii sausage and preparation process thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114154A (en) * | 1994-12-21 | 1996-01-03 | 周吉祥 | Soybean tissue protein sausage (ham sausage) |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN103719876A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Maigre ham sausage and preparation method thereof |
-
2017
- 2017-04-26 CN CN201710284004.0A patent/CN106923317A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114154A (en) * | 1994-12-21 | 1996-01-03 | 周吉祥 | Soybean tissue protein sausage (ham sausage) |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN103719876A (en) * | 2013-12-31 | 2014-04-16 | 蔡云云 | Maigre ham sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111567791A (en) * | 2020-05-11 | 2020-08-25 | 漳州职业技术学院 | Low-fat pleurotus eryngii sausage and preparation process thereof |
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