CN107581518A - A kind of instant la sausage and preparation method thereof - Google Patents

A kind of instant la sausage and preparation method thereof Download PDF

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Publication number
CN107581518A
CN107581518A CN201710868777.3A CN201710868777A CN107581518A CN 107581518 A CN107581518 A CN 107581518A CN 201710868777 A CN201710868777 A CN 201710868777A CN 107581518 A CN107581518 A CN 107581518A
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CN
China
Prior art keywords
sausage
lard
parts
particle
thin pork
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CN201710868777.3A
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Chinese (zh)
Inventor
王秋扬
王家津
申星锦
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广东今荣食品有限公司
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Priority to CN201710868777.3A priority Critical patent/CN107581518A/en
Publication of CN107581518A publication Critical patent/CN107581518A/en

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Abstract

The invention discloses a kind of instant la sausage and preparation method thereof.Lard and thin pork are split to blend respectively and are in granular form; the particle diameter for making lard particle is 3 5mm; the particle diameter of thin pork particle is 7 9mm; then lard particle and thin pork particle are well mixed; lard and salt are added, is stirred 10 20 minutes, then adds sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid Bifidobacterium; pickled after well mixed at 04 DEG C 12 48 hours, obtain preserved materials;Preserved materials are poured into compress in forming tube and tamped, preserved materials are entered from forming tube one end, and other end goes out, and thus obtain strip sausage;Strip sausage first dry 3.5~4.5 hours at 55 65 DEG C, then again in 88 92 DEG C of 25 35min of baking, then at >=15 DEG C of coolings at room temperature, intestines are cut again, and the sausage sheared is placed in packaging bag and vacuumized, is then sterilized, after metal detection, finished product can be formed by placing into outer bag.

Description

A kind of instant la sausage and preparation method thereof

Technical field:

The invention belongs to food processing field, and in particular to a kind of instant la sausage and preparation method thereof.

Background technology:

Sausage is commonly called as sausage, refers to using meat as raw material, through blending or dicing, then is subject to other auxiliary materials, pours into animal intestine The meat products that clothing or artificial casing form through drying baking fermenting-ripening again.It is the major class that kind is most in China's meat product There are Guangdong, Guangxi, Sichuan, Hunan and Shanghai etc. in product, the main place of production.Because Guangdong style sausage adds more sucrose and wine, add High heat and humidity environment so that Guangdong style sausage formed uniqueness flavor.Guangdong style sausage is wide in variety, is typically divided into girth of a garment ratio " sixteen intestines ", " pseudo-ginseng intestines ", need to steam before edible, fry maturation process, it is impossible to eat raw.

Outer packing of the casing as sausage, its basic function are ensuring that sausage forms fixed shape so that meat and Dispensing will not dissipate, and make meat in casing etc. in certain condition and never degenerated in the time, to meet the need stored and circulated Will.This function is provided by the barrier index of casing, i.e.,:Oxygen-barrier property, water vapor barrier property, fragrance barrier.So And casing influences mouthfeel edible when.

The content of the invention:

It is an object of the invention to provide a kind of sausage for not having to casing, instant type and preparation method thereof.

The instant la sausage of the present invention, it is prepared by the following method:

Raw material:According to the mass fraction, including 70~80 parts of thin pork, 20~30 parts of lard, salt 2-3 parts, sucrose 6-8 Part, white wine 0.2-0.5 parts, glucose 0.2-0.4 parts, monosodium glutamate 0.1-0.3 parts, 0.01~0.02 part of natrium nitrosum, lard 3~5 Part and inactivation lactic acid Bifidobacterium (Bifidobacterium lactis) 0.0001-0.0003 parts;

Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make lard particle Particle diameter be 3-5mm, the particle diameter of thin pork particle is 7-9mm, is then well mixed lard particle and thin pork particle, then Lard and salt are added, stirs 10-20 minutes, then adds sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation breast Sour Bifidobacterium, 12-48 hours are pickled at 0-4 DEG C after well mixed, obtain preserved materials;

Preserved materials are poured into compress in forming tube and tamped, preserved materials are entered from forming tube one end, and other end goes out, and thus obtain Strip sausage;

Strip sausage is first dried 3.5~4.5 hours at 55-65 DEG C, then toasts 25-35min at 88-92 DEG C again, Then at >=15 DEG C of coolings, then cut intestines at room temperature, the sausage sheared is placed in packaging bag and vacuumized, is then sterilized, gold After category detection, finished product can be formed by placing into outer bag.

The vanning of finished product can, storage, transport consign to dealer.

Described inactivation lactic acid Bifidobacterium (Bifidobacterium lactis) refers to the lactic acid bifid bar of inactivation Bacterium (Bifidobacterium lactis) HN019, the viable count that contains before it is inactivated is 1 × 109cfu/g.It belongs to existing skill The probiotic products that can be bought in art.Lactic acid Bifidobacterium (Bifidobacterium lactis) HN019 is the Ministry of Public Health Allow can be used for the probiotics in infant food, can be bought from commercial company or collection.

Described forming tube is exactly a pipeline, and its pore size can be adjusted according to required sausage diameter.

It is preferred that described instant la sausage, it is prepared by the following method:

Raw material:According to the mass fraction, including 75 parts of thin pork, lard 25,2.5 parts of salt, 7 parts of sucrose, white wine 0.3 Part, 0.3 part of glucose, 0.2 part of monosodium glutamate, 0.015 part of natrium nitrosum, 4 parts of lard and inactivation lactic acid Bifidobacterium 0.0002 part of (Bifidobacterium lactis);

Stocked up by above-mentioned raw materials, lard and thin pork are split to blend respectively are in granular form, make the grain of lard particle Footpath is 4mm, and the particle diameter of thin pork particle is 8mm, is then well mixed lard particle and thin pork particle, adds lard And salt, stir 15 minutes, then add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid Bifidobacterium, Pickled after well mixed at 0-4 DEG C 24 hours, obtain preserved materials;

Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, other end Go out, thus obtain strip sausage;

Strip sausage is first dried 4 hours at 60 DEG C, then toasts 30min at 90 DEG C again, then at >=15 DEG C at room temperature Cooling is to 25 DEG C, then cuts intestines, and the sausage sheared is placed in packaging bag and vacuumized, and is then sterilized 30 points at 90 DEG C Clock, after metal detection, finished product can be formed by placing into outer bag.

Sausage prepared by the present invention has advantages below:

1st, produced without casing:Adjusting and optimizing of the invention by sausage raw material, and the optimization of technique realize no casing Production, eliminates influence of the casing to mouthfeel so that sausage mouthfeel of the invention is very good.

2nd, instant:Unpacking is instant, shares whenever and wherever possible, and changing sausage needs to heat edible limitation.

3rd, by vacuum packaging, it substantially prolongs shelf life of products.It can be allowed cured by compact, safe vacuum packaging Intestines have broken away from the constraint of inconvenient long journey.

Although the 4, conventional formulation is optimized adjustment, the traditional flavor of sausage is still remained.

5th, lactic acid Bifidobacterium (Bifidobacterium lactis) HN019 of inactivation is added in sausage so that The sausage of the present invention have conditioning enteron aisle, suppress sex pheromone, remove mycotoxin, slow down allergic inflammation, enhancing it is immune and Antitumor, adjustment gut flora, reduce serum cholesterol.

Embodiment:

Following examples are to further explanation of the invention, rather than limitation of the present invention.

Embodiment 1

The instant la sausage of the present embodiment, it is prepared by the following method:

Raw material:According to the mass fraction, including 75 parts of thin pork, lard 25,2.5 parts of salt, 7 parts of sucrose, white wine 0.3 Part, 0.3 part of glucose, 0.2 part of monosodium glutamate, 0.015 part of natrium nitrosum, 4 parts of lard and inactivation lactic acid Bifidobacterium 0.0002 part of (Bifidobacterium lactis) HN019;

Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make lard particle Particle diameter be 4mm, the particle diameter of thin pork particle is 8mm, is then well mixed lard particle and thin pork particle, adds Pork and salt, stir 15 minutes, then add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid bifid Bacillus, pickled after well mixed at 0-4 DEG C 24 hours, obtaining preserved materials, (preserved materials hand rubbing can be easier to be twisted into Strip, it is not easy to dissipate);

Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, other end Go out, thus obtain strip sausage (strip sausage is very easy to shaping, is not also dissipated after coming out, very consolidation);

Strip sausage is first dried 4 hours at 60 DEG C, then 30min is toasted at 90 DEG C again, then at 15~25 DEG C of room temperatures Lower cooling is to 25 DEG C, and (this sausage does not dissipate and also do not allowed compared with traditional sausage with casing the sausage after being cooled down It is easily broken, substantially close to the intensity of the sausage with casing).Intestines are cut again, are cut into 10cm 20g/3 roots, the sausage sheared is placed in (2 rows, 6 are often arranged in packaging bag) to vacuumize, and are then sterilized 30 minutes at 90 DEG C, after metal detection, are placed into outer bag (40g/ Bag) in can form finished product.Finished product vanning, storage, transport, consign to dealer's sale.

Instant la sausage manufactured in the present embodiment, through edible, its flavor also retains the flavor of traditional Guangzhou sausage.It can be with It is instant, share whenever and wherever possible, changing sausage needs to heat edible limitation.Two-stage sterilization and vacuum packaging are employed, is prolonged significantly The shelf-life of product has been grown, compact, safe vacuum packaging, has allowed sausage to break away from the constraint of inconvenient long journey.Traditional sausage needs Recorded with casing, casing can influence mouthfeel when edible, and the instant la sausage modified technique of the present embodiment is used and made without casing, is disappeared Except influence of the casing to mouthfeel.

Comparative example

The sausage of this comparative example, it is prepared by the following method:

Raw material:According to the mass fraction, including 75 parts of thin pork, lard 25,2.5 parts of salt, 7 parts of sucrose, white wine 0.3 Part, 0.3 part of glucose, 0.2 part of monosodium glutamate and 0.015 part of sodium nitrate;

Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make lard particle Particle diameter be 4mm, the particle diameter of thin pork particle is 8mm, is then well mixed lard particle and thin pork particle, adds Salt, sucrose, white wine, glucose, monosodium glutamate and natrium nitrosum, pickled after well mixed at 0-4 DEG C 24 hours, obtain preserved materials (preserved materials easily dissipate, and difficulty is twisted into bar);

Preserved materials are handled by the following method:

Method 1:Preserved materials into strips (during stranding, preserved materials easily dissipate, more difficult to be twisted into strip), are first existed with hand rubbing Dry 4 hours at 60 DEG C, then toast 30min at 90 DEG C again, then at >=15 DEG C at room temperature cooling to 25 DEG C, drying, During baking and cooling, strip preserved materials dissipate mostly, can not shape.

Method 2:Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, separately Outer one brings out, and thus obtains strip sausage (be somewhat easily formed than hand rubbing, but still most of can not shape into strips), into The strip sausage of shape is first dried 4 hours at 60 DEG C, and then at 15~25 DEG C, cooling is to 25 DEG C at room temperature, in drying and cooling During, strip sausage or some dissipate, also keep the sausage of strip to be easier to be broken through slight colliding with.

Method 3:Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, separately Outer one brings out, and thus obtains strip sausage (be somewhat easily formed than hand rubbing, but still most of can not shape into strips), into The strip sausage of shape is first dried 4 hours at 60 DEG C, is then toasted 30min at 90 DEG C again, is radiated at room temperature then at >=15 DEG C cold But to 25 DEG C, drying, baking and cooling during, strip sausage or some dissipate, also holding strip sausage through knocking Easy fracture is touched, but the strip sausage of ratio method 2 is somewhat quite a lot of.

Embodiment 2

The instant la sausage of the present embodiment, it is prepared by the following method:

Raw material:According to the mass fraction, including 70 parts of thin pork, lard 30,2 parts of salt, 6 parts of sucrose, 0.2 part of white wine, 0.2 part of glucose, 0.1 part of monosodium glutamate, 0.01 part of natrium nitrosum, 3 parts of lard and inactivation lactic acid Bifidobacterium 0.0001 part of (Bifidobacterium lactis) HN019;

Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make lard particle Particle diameter be 3mm, the particle diameter of thin pork particle is 7mm, is then well mixed lard particle and thin pork particle, adds Lard and salt, stir 10 minutes, then add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid bifid Bacillus, pickled after well mixed at 0-4 DEG C 12 hours, obtain preserved materials;

Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, other end Go out, thus obtain strip sausage (strip sausage is very easy to shaping, is not also dissipated after coming out, very consolidation);

Strip sausage is first dried 4.5 hours at 55 DEG C, then 35min is toasted at 88 DEG C again, then at 15~25 DEG C of rooms The lower cooling of temperature is to 25 DEG C, and (this sausage does not dissipate also not the sausage after being cooled down compared with traditional sausage with casing It is easily disconnected, essentially identical with the intensity of the sausage with casing of system).Intestines are cut again, are cut into 10cm 20g/3 roots, it is cured by what is sheared Intestines, which are placed in packaging bag and (2 rows, often arrange 6), to be vacuumized, and is then sterilized 30 minutes at 90 DEG C, after metal detection, is placed into Finished product can be formed in outer bag (40g/ bags).Finished product vanning, storage, transport, consign to dealer's sale.

Instant la sausage manufactured in the present embodiment, through edible, its flavor also retains the flavor of traditional Guangzhou sausage.It can be with It is instant, share whenever and wherever possible, changing sausage needs to heat edible limitation.Two-stage sterilization and vacuum packaging are employed, is prolonged significantly The shelf-life of product has been grown, compact, safe vacuum packaging, has allowed sausage to break away from the constraint of inconvenient long journey.Traditional sausage needs Recorded with casing, casing can influence mouthfeel when edible, and the instant la sausage modified technique of the present embodiment is used and made without casing, is disappeared Except influence of the casing to mouthfeel.

Embodiment 3

The instant la sausage of the present embodiment, it is prepared by the following method:

Raw material:According to the mass fraction, including 80 parts of thin pork, lard 20,3 parts of salt, 8 parts of sucrose, 0.5 part of white wine, 0.4 part of glucose, 0.3 part of monosodium glutamate, 0.02 part of natrium nitrosum, 5 parts of lard and inactivation lactic acid Bifidobacterium 0.0003 part of (Bifidobacterium lactis) HN019;

Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make lard particle Particle diameter be 5mm, the particle diameter of thin pork particle is 9mm, is then well mixed lard particle and thin pork particle, adds Lard and salt, stir 20 minutes, then add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid bifid Bacillus, pickled after well mixed at 0-4 DEG C 48 hours, obtain preserved materials;

Preserved materials are poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, other end Go out, thus obtain strip sausage (strip sausage is very easy to shaping, is not also dissipated after coming out, very consolidation);

Strip sausage is first dried 3.5 hours at 65 DEG C, then 25min is toasted at 92 DEG C again, then at 15~25 DEG C of rooms The lower cooling of temperature is to 25 DEG C, and (this sausage does not dissipate also not the sausage after being cooled down compared with traditional sausage with casing It is easily disconnected, essentially identical with the intensity of the sausage with casing of system).Intestines are cut again, are cut into 10cm 20g/3 roots, it is cured by what is sheared Intestines, which are placed in packaging bag and (2 rows, often arrange 6), to be vacuumized, and is then sterilized 30 minutes at 90 DEG C, after metal detection, is placed into Finished product can be formed in outer bag (40g/ bags).Finished product vanning, storage, transport, consign to dealer's sale.

Instant la sausage manufactured in the present embodiment, through edible, its flavor also retains the flavor of traditional Guangzhou sausage.It can be with It is instant, share whenever and wherever possible, changing sausage needs to heat edible limitation.Two-stage sterilization and vacuum packaging are employed, is prolonged significantly The shelf-life of product has been grown, compact, safe vacuum packaging, has allowed sausage to break away from the constraint of inconvenient long journey.Traditional sausage needs Recorded with casing, casing can influence mouthfeel when edible, and the instant la sausage modified technique of the present embodiment is used and made without casing, is disappeared Except influence of the casing to mouthfeel.

Claims (3)

1. a kind of preparation method of instant la sausage, it is characterised in that comprise the following steps that:
Raw material:According to the mass fraction, including 70~80 parts of thin pork, 20~30 parts of lard, salt 2-3 parts, sucrose 6-8 parts, White wine 0.2-0.5 parts, glucose 0.2-0.4 parts, monosodium glutamate 0.1-0.3 parts, 0.01~0.02 part of natrium nitrosum, 3~5 parts of lard and Inactivate lactic acid Bifidobacterium (Bifidobacterium lactis) 0.0001-0.0003 parts;
Stocked up by above-mentioned raw materials, then split to blend respectively by lard and thin pork and be in granular form, make the grain of lard particle Footpath is 3-5mm, and the particle diameter of thin pork particle is 7-9mm, is then well mixed lard particle and thin pork particle, adds Lard and salt, 10-20 minutes are stirred, it is double then to add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid Discrimination bacillus, 12-48 hours are pickled at 0-4 DEG C after well mixed, obtain preserved materials;
Preserved materials are poured into compress in forming tube and tamped, preserved materials are entered from forming tube one end, and other end goes out, and thus obtain strip Sausage;
Strip sausage is first dried 3.5~4.5 hours at 55-65 DEG C, then toasts 25-35min at 88-92 DEG C again, then at >=15 DEG C of coolings, then cut intestines at room temperature, the sausage sheared is placed in packaging bag and vacuumized, is then sterilized, and metal is visited After survey, finished product can be formed by placing into outer bag.
2. preparation method according to claim 1, it is characterised in that comprise the following steps that:
Raw material:According to the mass fraction, including 75 parts of thin pork, lard 25,2.5 parts of salt, 7 parts of sucrose, 0.3 part of white wine, Portugal 0.3 part of grape sugar, 0.2 part of monosodium glutamate, 0.015 part of natrium nitrosum, 4 parts of lard and inactivation lactic acid Bifidobacterium (Bifidobacterium Lactis) 0.0002 part;
Stocked up by above-mentioned raw materials, lard and thin pork are split to blend respectively are in granular form, the particle diameter for making lard particle is 4mm, the particle diameter of thin pork particle is 8mm, is then well mixed lard particle and thin pork particle, adds lard and food Salt, stir 15 minutes, then add sucrose, white wine, glucose, monosodium glutamate, natrium nitrosum and inactivation lactic acid Bifidobacterium, mixing Pickled after uniformly at 0-4 DEG C 24 hours, obtain preserved materials;
Preserved materials being poured into internal diameter 12mm forming tube to compress and tamped, preserved materials are entered from forming tube one end, and other end goes out, by This obtains strip sausage;
Strip sausage is first dried 4 hours at 60 DEG C, then 30min is toasted at 90 DEG C again, is radiated at room temperature then at >=15 DEG C 25 DEG C are cooled to, then cuts intestines, the sausage sheared is placed in packaging bag and vacuumized, is then sterilized 30 minutes at 90 DEG C, gold After category detection, finished product can be formed by placing into outer bag.
A kind of 3. instant la sausage that preparation method according to described in claim 1 or 2 is prepared.
CN201710868777.3A 2017-09-22 2017-09-22 A kind of instant la sausage and preparation method thereof CN107581518A (en)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2776063Y (en) * 2005-03-26 2006-05-03 侯冰洁 Extruder of minced meat rod
US20090011109A1 (en) * 2005-12-16 2009-01-08 Sigma Alimentos, S.A. De C.V. Method For Producing a Casing-Less Sausage or Similar Type Food Product and Product Thus Obtained
CN103125975A (en) * 2013-03-07 2013-06-05 仲恺农业工程学院 Instant sausage and production technology thereof
CN106307514A (en) * 2016-08-29 2017-01-11 怀化学院 Making method of casing-free dried lily-flavored nutritional sausage

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周奇文,等: "《实用食品加工新技术(1)》", 31 October 1986, 中国食品出版社 *
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