CN107751828A - A kind of cheese's flavor candy sausage and preparation method thereof - Google Patents
A kind of cheese's flavor candy sausage and preparation method thereof Download PDFInfo
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- CN107751828A CN107751828A CN201711001294.XA CN201711001294A CN107751828A CN 107751828 A CN107751828 A CN 107751828A CN 201711001294 A CN201711001294 A CN 201711001294A CN 107751828 A CN107751828 A CN 107751828A
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The present invention relates to a kind of cheese's flavor candy sausage and preparation method thereof, the sausage includes the raw material of following weight parts：15 20 parts of beef, 10 15 parts of beef fat, 25 35 parts of Fresh Grade Breast, 30 35 parts of duck brisket, 48 parts of cream cheese, 14 parts of skimmed milk power, 0.1 0.5 parts of borneol powder, 15 parts of olong tea powder, 13 parts of edible salt, 25 parts of white granulated sugar, 0.5 1 parts of vinegar, 8 11 parts of frozen water, 0.5 1 parts of starch, red wine are enough.The sausage not only has the advantages that common cheese's sausage is sweet and dilitious, milk taste is strong, also significantly reduces greasy feeling；Its small volume, it is easy to carry with, the more common cheese's sausage of mouthfeel also has further lifting.
Description
Technical field
The present invention relates to field of meat product processing, and in particular to a kind of cheese's flavor candy sausage and preparation method thereof.
Background technology
Sausage is the traditional food of China, has long history as a kind of characteristic meat.Wherein, cheese's sausage by
In containing compositions such as cheese, skimmed milk powers, with more the sweet and dilitious, particular advantages such as milk taste is strong.However, conventional cheese is fragrant
Intestines also have the shortcomings that greasy feeling compared with it is strong, volume is larger, the Determination of Preservatives added in addition in sausage also has one to health
Fixed harm.
The content of the invention
It is an object of the invention to provide a kind of cheese's flavor candy sausage, the sausage not only has common cheese's sausage fragrant
The advantages that sweet tea is tasty, milk taste is strong, also significantly reduces greasy feeling；Its small volume, it is easy to carry with, and without any
There are the food additives of harm to health；The more common cheese's sausage of mouthfeel also has further lifting.
To achieve the above object, a kind of cheese's flavor candy sausage provided by the invention, the raw material of following weight parts is included：
Beef 15-20 parts, beef fat 10-15 parts, Fresh Grade Breast 25-35 parts, duck brisket 30-35 parts, cream cheese 4-8 parts, skimmed milk power 1-4
Part, borneol powder 0.1-0.5 parts, olong tea powder 1-5 parts, edible salt 1-3 parts, white granulated sugar 2-5 parts, vinegar 0.5-1 parts, frozen water 8-11
Part, starch 0.5-1 parts, red wine are enough.
As a preference of the present invention, cheese's flavor candy sausage, include the raw material of following weight parts：Beef 15-20 parts,
Beef fat 10-15 parts, Fresh Grade Breast 25-35 parts, duck brisket 30-35 parts, cream cheese 4-6 parts, skimmed milk power 3-4 parts, borneol powder
0.3-0.5 parts, olong tea powder 2-5 parts, edible salt 1-3 parts, white granulated sugar 2-5 parts, vinegar 0.5-1 parts, frozen water 8-11 parts, starch 0.5-
1 part, red wine it is enough.
As preferred, cheese's flavor candy sausage of the invention further, include the raw material of following weight parts：Beef 20
Part, 15 parts of beef fat, 30 parts of Fresh Grade Breast, 35 parts of duck brisket, 4 parts of cream cheese, 4 parts of skimmed milk power, 0.5 part of borneol powder, oolong tea
5 parts of powder, 3 parts of edible salt, 4 parts of white granulated sugar, 1 part of vinegar, 10 parts of frozen water, 1 part of starch, red wine are enough.
Another object of the present invention is to provide a kind of preparation method of cheese's flavor candy sausage, following step is specifically included
Suddenly：
(1) repair：Beef, duck brisket, Fresh Grade Breast are repaiied according to the natural grain of meat and remove manadesma, periosteum, blood film, blood
Pipe, lymph, extravasated blood, broken bone and impurity, duck brisket, Fresh Grade Breast repair bulk fat；
(2) drift about：It is respectively 1% concentration saline sook with mass ratio by revised beef, duck brisket, Fresh Grade Breast, it is fixed
When stir, except decontamination salt solution, cleaned with clear water, under sealed environment with red wine soak 4-6 hours, then by the meat after immersion
Take out respectively, deliver to 0-4 DEG C of freezer and preserve；
(3) Minced Steak：Beef, duck brisket, Fresh Grade Breast are taken out, beef, duck brisket are twisted into minced meat with meat grinder respectively；By chicken
Brisket and beef fat are twisted into minced meat after being mixed by formula, the minced meat after process, which is put into freezer, to be deposited, 4 DEG C of control temperature with
Under；
(4) cut and mix emulsification：Cut and mix below 4 DEG C of temperature control, Fresh Grade Breast/beef fat of process together is added into cutmixer
Minced meat, frozen water, vinegar, cut 5-8min together；Beef end, borneol powder, olong tea powder are added by recipe ratio afterwards, 3-5min is cut, obtains
To emulsion；
(5) stirring is recorded：By recipe ratio mixing duck brisket minced meat, edible salt, white granulated sugar, 5-10 minutes are stirred, add breast
Compound, starch and suitable quantity of water stirring 8-10 minutes, control below 10 DEG C of temperature, be well mixed water filling；Casing is taken, then upper machine
Carry out filling；
(6) drying and cooking：20-30 minutes are dried at 60 DEG C, smoking stove boiling 15-25 minutes, steaming are used at 80 DEG C
When stove starts, ensure that boiler pressure is at least up to 0.4MPa and taken the dish out of the pot；
(7) dry：In 50 DEG C of dry 120-150 minutes, product is put deposit 12-18 hours between drying afterwards；
(8) cool down：It is less than 10 DEG C, divulges information, cool down sausage under conditions of relative humidity≤75% in temperature；
(9) segment, parcel：Using even machine of cutting by gained sausage segment, gained segment sausage is wrapped up after segment, obtained most
Whole candy sausage finished product.
The preferred cow-bezoar sugar-preserved gourd meat of beef of the present invention, the cow-bezoar sugar-preserved gourd meat is exactly sirloin, and its meat is compared with it
His position meat is tenderer.
The advantages and positive effects of the present invention：
(1) when the present invention prepares sausage in whole manufacturing process control system temperature all the time, ensure at low ambient temperatures
Operation, the fresh perfume (or spice) of food materials script used in guarantee make the fragrance of all food materials be broken out when drying and cooking, fragrance are slowly oozed
Thoroughly in sausage, make sausage mouthfeel more preferable, taste more fragrant and more sweet.
(2) olong tea powder and borneol have been especially added with inside minced meat when the present invention prepares sausage, by adding oolong tea
Powder and borneol make obtained sausage not only have the advantages that common cheese's sausage is sweet and dilitious, milk taste is strong, while also effectively
Reduce the greasy feeling of sausage.
(3) revised meat is placed in the salt solution of 1% concentration by the present invention soaks, and can promote watery blood dissolution in meat, keep away
Exempting from sausage has fishy smell, influences mouthfeel；In addition, the present invention is soaked by the way that the meat after drift is placed in red wine, red wine
It can immerse in meat, the fragrant and sweet effect that can be deposited on meat, further function as deodorization of wine；Meanwhile red wine is follow-up continuous
Drying and cooking during can be reacted with the fat in meat, lipolyse can be helped, ester of the generation with special aroma
Class material, make sausage more sweet and dilitious, it is fragrant and oiliness.
(4) present invention enters Fresh Grade Breast, beef fat, cow-bezoar sugar-preserved gourd minced meat frozen water and vinegar when preparing cheese's flavor sausage
Row is cut and mixes emulsification treatment, both ensure that Fresh ＆ Tender in Texture under low temperature condition, while uniformly can also mix vinegar with meat, subsequently does
Vinegar volatilization can be penetrated into meat in dry digestion process, protein can be promoted more to be hydrolyzed into amino acid and small peptide, be made perfume (or spice)
It is intestines delicious and fragrant taste, mellow, while can also make the protein in meat more easily digested；In addition, vinegar can also be with red Portugal
The aliphatic acid that fat splitting goes out in micro ethanol, meat in grape wine is combined into fatty acid ester and ethyl acetate, the formation of these esters
The fragrance of sausage is not only increased, the fat content in sausage can also be reduced, further functions as the effect for solving greasy flavouring.
(5) when the present invention prepares sausage, Fresh Grade Breast and beef fat minced meat with cutmixer cut to mix emulsification treatment, make perfume (or spice)
Fine and closely woven degree and the elasticity of intestines greatly enhance, and more similar do not add anti-corrosion using the sausage shelf-life made from the method for the present invention
The extended shelf-life of cheese's flavor sausage of agent, the shelf-life of the sausage with adding preservative its shelf-life are more or less the same, normal temperature
In the case of sausage store and remain to keep its distinctive color and luster, mouthfeel and nutrition for 3 months.
Embodiment
To enable those skilled in the art to be better understood from technical scheme and its advantage, with reference to specific
The application is described in detail case study on implementation, but the protection domain being not intended to limit the present invention.
Embodiment 1
First, raw material is prepared by following weight part ratio：
15 parts of cow-bezoar sugar-preserved gourd meat, 10 parts of beef fat, 27 parts of Fresh Grade Breast, 34 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 3
Part, 0.3 part of borneol powder, 2 parts of olong tea powder, 1.5 parts of edible salt, 3 parts of white granulated sugar, 1 part of vinegar, 8 parts of frozen water, 0.5 part of starch, red Portugal
Grape wine is enough, casing is enough.
2nd, sausage is made according to the following steps：
(1) repair：Cow-bezoar sugar-preserved gourd meat, duck brisket, Fresh Grade Breast are repaiied according to the natural grain of meat and remove manadesma, periosteum, blood
Film, blood vessel, lymph, extravasated blood, broken bone and impurity, duck brisket, Fresh Grade Breast repair bulk fat；
(2) drift about：It is respectively 1% concentration salt water logging with mass ratio by revised cow-bezoar sugar-preserved gourd meat, duck brisket, Fresh Grade Breast
Bubble, timing agitation, removes decontamination salt solution, is cleaned with clear water after 2 hours, soak 4-6 hours with red wine under sealed environment, then
Meat after immersion is taken out respectively, 0-4 DEG C of freezer is delivered to and preserves；
(3) Minced Steak：Cow-bezoar sugar-preserved gourd meat, duck brisket, Fresh Grade Breast are taken out, cow-bezoar sugar-preserved gourd meat, duck brisket are used into meat grinder respectively
It is twisted into a diameter of 6mm minced meat；It is twisted into a diameter of 6mm minced meat after Fresh Grade Breast and beef fat are mixed by formula, the meat after process
End is put into storage 2 hours in freezer, and control temperature is at 0-4 DEG C；
(4) cut and mix emulsification：Cut and mix temperature control at 0-4 DEG C, Fresh Grade Breast/beef fat of process together is added into cutmixer
Minced meat, frozen water, vinegar, a superhigh speed (1400rpm) cut 5-8min；Afterwards cow-bezoar sugar-preserved gourd minced meat, borneol powder, crow are added by recipe ratio
Imperial tea powder, cuts 3-5min, obtains emulsion；
(5) stirring is recorded：By recipe ratio mixing duck brisket minced meat, edible salt, white granulated sugar, stir 5 minutes, add emulsification
Thing, starch and suitable quantity of water (about 1 parts by weight) stirring 8-10 minutes, control temperature are well mixed water filling at 0-10 DEG C；Take intestines
Clothing, then upper machine progress is filling；
(6) drying and cooking：20-30 minutes are dried at 60 DEG C, smoking stove boiling 15-25 minutes, steaming are used at 80 DEG C
When stove starts, ensure that boiler pressure is at least up to 0.4MPa and taken the dish out of the pot；
(7) dry：In 50 DEG C of dry 120-150 minutes, product is put deposited 12-18 hours between drying afterwards, control production
Product moisture is in 30%-34%；
(8) cool down：Temperature be less than 10 DEG C, ventilation, under conditions of relative humidity≤75% by 120 points of sausage cooling
Clock；
(9) segment, parcel：Using even machine of cutting by gained sausage segment, every section of 3.4-3.5cm, 4.5 ± 1g/ grains, after segment
Gained segment sausage is wrapped up, obtains final candy sausage finished product；
(10) pack：Commerieal sugar fruity intestines are packed with the candy paper of PET materials, (the wide 95mm of candy paper size, thickness
2.3, candy sausage packing inside bag length is 48mm).
Embodiment 2
First, raw material is prepared by following weight part ratio：
15 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 25 parts of Fresh Grade Breast, 30 parts of duck brisket, 8 parts of cream cheese, skimmed milk power 4
Part, 0.3 part of borneol powder, 4 parts of olong tea powder, 2.5 parts of edible salt, 2 parts of white granulated sugar, 0.5 part of vinegar, 10 parts of frozen water, 0.8 part of starch,
Red wine is enough, casing is enough.
2nd, sausage is made according to the following steps：
With embodiment 1.
Embodiment 3
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 30 parts of Fresh Grade Breast, 35 parts of duck brisket, 4 parts of cream cheese, skimmed milk power 4
Part, 0.5 part of borneol powder, 5 parts of olong tea powder, 3 parts of edible salt, 4 parts of white granulated sugar, 1 part of vinegar, 10 parts of frozen water, 1 part of starch, red grape
Wine is enough, casing is enough.
2nd, sausage is made according to the following steps：
With embodiment 1.
Embodiment 4
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 35 parts of Fresh Grade Breast, 30 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 1
Part, 0.1 part of borneol powder, 1 part of olong tea powder, 1 part of edible salt, 5 parts of white granulated sugar, 1 part of vinegar, 11 parts of frozen water, 1 part of starch, red grape
Wine is enough, casing is enough.
2nd, sausage is made according to the following steps：
With embodiment 1.
Comparative example 1
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 35 parts of Fresh Grade Breast, 30 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 1
Part, 0.1 part of borneol powder, 1 part of olong tea powder, 1 part of edible salt, 5 parts of white granulated sugar, 1 part of vinegar, 11 parts of frozen water, 1 part of starch, casing foot
Amount.
2nd, sausage is made according to the following steps：
Step (2) is drifted about：It is respectively 1% concentration salt with mass ratio by revised cow-bezoar sugar-preserved gourd meat, duck brisket, Fresh Grade Breast
Water soaks, and timing agitation, decontamination salt solution is removed after 2 hours, is cleaned with clear water, delivers to 0-4 DEG C of freezer and preserves；Remaining step is the same as real
Apply example 1.
Comparative example 2
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 35 parts of Fresh Grade Breast, 30 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 1
Part, 0.1 part of borneol powder, 1 part of olong tea powder, 1 part of edible salt, 5 parts of white granulated sugar, 11 parts of frozen water, 1 part of starch, red wine be enough,
Casing is enough.
2nd, sausage is made according to the following steps：
Step (4), which is cut, mixes emulsification：Cut and mix temperature control at 0-4 DEG C, Fresh Grade Breast/ox of process together is added into cutmixer
Fatty minced meat, frozen water, a superhigh speed (1400rpm) cut 5-8min；Afterwards by recipe ratio add cow-bezoar sugar-preserved gourd minced meat, borneol powder,
Olong tea powder, 3-5 circles are cut, obtain emulsion；Remaining step is the same as embodiment 1.
Comparative example 3
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 35 parts of Fresh Grade Breast, 30 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 1
Part, 1 part of olong tea powder, 1 part of edible salt, 5 parts of white granulated sugar, 1 part of vinegar, 11 parts of frozen water, 1 part of starch, red wine is enough, casing is sufficient
Amount.
2nd, sausage is made according to the following steps：
Step (4), which is cut, mixes emulsification：Cut and mix temperature control at 0-4 DEG C, Fresh Grade Breast/ox of process together is added into cutmixer
Fatty minced meat, frozen water, vinegar, a superhigh speed (1400rpm) cut 5-8min；Afterwards cow-bezoar sugar-preserved gourd minced meat, oolong are added by recipe ratio
Tea powder, 3-5 circles are cut, obtain emulsion；Remaining step is the same as embodiment 1.
Comparative example 4
First, raw material is prepared by following weight part ratio：
20 parts of cow-bezoar sugar-preserved gourd meat, 15 parts of beef fat, 35 parts of Fresh Grade Breast, 30 parts of duck brisket, 6 parts of cream cheese, skimmed milk power 1
Part, 0.1 part of borneol powder, 1 part of edible salt, 5 parts of white granulated sugar, 1 part of vinegar, 11 parts of frozen water, 1 part of starch, red wine is enough, casing is sufficient
Amount.
2nd, sausage is made according to the following steps：
Step (4), which is cut, mixes emulsification：Cut and mix temperature control at 0-4 DEG C, Fresh Grade Breast/ox of process together is added into cutmixer
Fatty minced meat, frozen water, vinegar, a superhigh speed (1400rpm) cut 5-8min；Afterwards cow-bezoar sugar-preserved gourd minced meat, borneol are added by recipe ratio
Powder, 3-5 circles are cut, obtain emulsion；Remaining step is the same as embodiment 1.
Sausage made from embodiment 1 to embodiment 4 is carried out organoleptic detection by the present invention, as a result as follows：
All sausages obtained above are carried out organoleptic analysis by the present invention：
1st, sensory evaluation：Select 20 experienced valuation officers to form evaluation group, be prepared by embodiment 1-4, comparative example 1-4
Eight kinds of samples to be a collection of, randomly place when being judged, the smell of candy sausage, flavour, mouthfeel, greasy feeling entered respectively
Row scoring, 10 grades of scoring point：9-10 (excellent), 7-8 (good), 5-6 (in), 3~4 (poor), 1-2 (bad), assessment procedure：Open
Packaging bag is taken out sample and tasted, and according to sausage smell, flavour, mouthfeel, greasy feeling, evaluation marking is carried out to sausage.Each sense organ refers to
Mark the average value that data are subjective appreciation personnel marking.
2nd, evaluation result
a:Fraction is more a height of, and greasy feeling is lower.
In addition, the present invention also tests above-described embodiment 1-4, comparative example the 1-4 eight kinds of samples prepared under identical environment
Its shelf-life；Wherein, the candy sausage that prepared by embodiment 1-4 remain within 3 months at normal temperatures to keep its distinctive color and luster, mouthfeel and
Nutrition；The color and luster of 3 months at normal temperatures sausages of comparative example 1 and comparative example 2, mouthfeel change are little, but comparative example 3 and comparative example 4
3 months at normal temperatures part sausage meeting moldy metamorphisms, can not eat, also poor without the sausage mouthfeel of moldy metamorphism, lose perfume (or spice)
The original taste and aroma of intestines.
Claims (4)
- A kind of 1. cheese's flavor candy sausage, it is characterised in that：Raw material including following weight parts：Beef 15-20 parts, beef fat 10-15 parts, Fresh Grade Breast 25-35 parts, duck brisket 30-35 parts, cream cheese 4-8 parts, skimmed milk power 1-4 parts, borneol powder 0.1-0.5 It is part, olong tea powder 1-5 parts, edible salt 1-3 parts, white granulated sugar 2-5 parts, vinegar 0.5-1 parts, frozen water 8-11 parts, starch 0.5-1 parts, red Grape wine is enough.
- 2. cheese's flavor candy sausage according to claim 1, it is characterised in that：Raw material including following weight parts：Ox Meat 15-20 parts, beef fat 10-15 parts, Fresh Grade Breast 25-35 parts, duck brisket 30-35 parts, cream cheese 4-6 parts, skimmed milk power 3-4 Part, borneol powder 0.3-0.5 parts, olong tea powder 2-5 parts, edible salt 1-3 parts, white granulated sugar 2-5 parts, vinegar 0.5-1 parts, frozen water 8-11 Part, starch 0.5-1 parts, red wine are enough.
- 3. cheese's flavor candy sausage according to claim 1, it is characterised in that：Raw material including following weight parts：Ox 20 parts of meat, 15 parts of beef fat, 30 parts of Fresh Grade Breast, 35 parts of duck brisket, 4 parts of cream cheese, 4 parts of skimmed milk power, 0.5 part of borneol powder, crow Imperial 5 parts of tea powder, 3 parts of edible salt, 4 parts of white granulated sugar, 1 part of vinegar, 10 parts of frozen water, 1 part of starch, red wine are enough.
- 4. the preparation method of cheese's flavor candy sausage described in claim 1, it is characterised in that：Comprise the following steps：（1）Finishing：Beef, duck brisket, Fresh Grade Breast are repaiied according to the natural grain of meat and remove manadesma, periosteum, blood film, blood vessel, leaching Bar, extravasated blood, broken bone and impurity, duck brisket, Fresh Grade Breast repair bulk fat；（2）Drift about：It is respectively 1% concentration saline sook with mass ratio by revised beef, duck brisket, Fresh Grade Breast, regularly stirs Mix, except decontamination salt solution, cleaned with clear water, soak 4-6 hours with red wine under sealed environment, then distinguish the meat after immersion Take out, deliver to 0-4 DEG C of freezer and preserve；（3）Minced Steak：Beef, duck brisket, Fresh Grade Breast are taken out, beef, duck brisket are twisted into minced meat with meat grinder respectively；By pigeon breast Meat and beef fat are twisted into minced meat after being mixed by formula, the minced meat after process, which is put into freezer, to be deposited, and is controlled below 4 DEG C of temperature；（4）Cut and mix emulsification：Cut and mix below 4 DEG C of temperature control, Fresh Grade Breast/beef fat meat of process together is added into cutmixer End, frozen water, vinegar, cut 5-8min together；Beef end, borneol powder, olong tea powder are added by recipe ratio afterwards, 3-5min is cut, obtains Emulsion；（5）Stirring is recorded：By recipe ratio mixing duck brisket minced meat, edible salt, white granulated sugar, stir 5-10 minutes, addition emulsion, Starch and suitable quantity of water stirring 8-10 minutes, control below 10 DEG C of temperature, be well mixed water filling；Casing is taken, then upper machine is carried out It is filling；（6）Drying and cooking：20-30 minutes are dried at 60 DEG C, smoking stove boiling 15-25 minutes are used at 80 DEG C, smoking stove opens When dynamic, ensure that boiler pressure is at least up to 0.4MPa and taken the dish out of the pot；（7）Dry：In 50 DEG C of dry 120-150 minutes, product is put deposit 12-18 hours between drying afterwards；（8）Cooling：It is less than 10 DEG C, divulges information, cool down sausage under conditions of relative humidity≤75% in temperature；（9）Segment, parcel：Using even machine of cutting by gained sausage segment, gained segment sausage is wrapped up after segment, obtains final sugar Fruity intestines finished product.
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| CN201711001294.XA CN107751828A (en) | 2017-10-24 | 2017-10-24 | A kind of cheese's flavor candy sausage and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973510A (en) * | 2019-12-31 | 2020-04-10 | 宛思彤 | Cheese fermented sausage and preparation method thereof |
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Application publication date: 20180306 |