CN107874151A - A kind of fig sausage and preparation method thereof - Google Patents
A kind of fig sausage and preparation method thereof Download PDFInfo
- Publication number
- CN107874151A CN107874151A CN201711123484.9A CN201711123484A CN107874151A CN 107874151 A CN107874151 A CN 107874151A CN 201711123484 A CN201711123484 A CN 201711123484A CN 107874151 A CN107874151 A CN 107874151A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- meat
- wine
- particle
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 32
- 235000014101 wine Nutrition 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000020997 lean meat Nutrition 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 125000003118 aryl group Chemical group 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 5
- 239000002245 particle Substances 0.000 claims description 20
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 7
- 210000000936 intestine Anatomy 0.000 claims description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000012266 salt solution Substances 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000004321 preservation Methods 0.000 abstract description 2
- 235000015096 spirit Nutrition 0.000 abstract 1
- 238000011049 filling Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- 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 discloses a kind of fig sausage and preparation method thereof, system is by lean meat, fat meat, fig, salt, high-grade Shaoxing wine, semi-dry wine, more than 52 ° Dong's aromatic white spirits, white sugar, the happy vegetable of Mrs it is fresh, five-spice powder is formed, through stock, produce, pickle, bowel lavage, baking is made, the present invention breaks through traditional handicraft, and by sausage and fig beneficial to combination, realize the market breakthrough of zero, and by fig leafiness, rapeseed oil, which is dissolved into, to be made among sausage, unique flavor, and stir-frying Jiao is not easy during frying, unique flavor of the present invention, relative to traditional sausage, mouthfeel is to differ widely, and manufacture craft breaks through traditional mode, advantageously in the preservation of sausage.
Description
Technical field
The present invention relates to fig deep-processed food technical field, specific more particularly to a kind of fig sausage and its preparation
Method.
Background technology
Sausage is commonly called as sausage, is using meat as raw material, through cutting, being twisted into fourth, then is equipped with auxiliary material, pours into animal intestine point clothing through hair
There are the ground such as Guangdong, Guangxi, Sichuan, Hunan in ferment, ripe dry manufactured meat products, the main place of production, and especially Guangdong sausage making goes out
What is come is even more delicious food, even more by cuisines documentary film burning hot in recent years《China on the tip of the tongue》Typing program so that it is more wide
Big consumer is known, and Guangdong sausage in making with common common sausage due to having differences so that its unique flavor, it is seen that system
Unexpected flavor effect can be brought by making the difference of technique, and applicant is engaged in the making of fig associated production, is watching
After program, it is contemplated that whether can be combined fig with sausage, it is found by the applicant that not such product goes out on existing market
Existing, this is one big blank of in the market！
The content of the invention
Therefore, the present invention proposes a kind of fig sausage and preparation method thereof, the making of traditional Guangdong sausage can be broken through
Technique, effective combination of fig and sausage is realized, ensure taste flavor, realize the market breakthrough of zero.
The present invention is realized by following means：
A kind of fig sausage, include following parts by weight material and form：Lean meat 80-100 parts, fat meat 40-50 parts, no flower
Fruit 4-10 parts, salt 3-5 parts, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 parts, more than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts,
Fresh 0.3-0.6 parts of the happy vegetable of Mrs, five-spice powder 0.1-0.4 parts.
Preferably, described fig is the extract of fig leafiness and fig.
Preferably, the parts by weight of described fig be Fructus Fici extract weight, described Fructus Fici extract by
Following steps obtain, and fig surface clean is clean and be put into 55-65 DEG C of the salt solution that its volume multiple is 10-50 times
Temperature boils 5-10 minutes, will be cooked after fig to be immersed in its volume multiple be soak time 2-3 in 3-10 times of white wine
Week, soaking temperature are 20-24 DEG C of normal temperature, then crush and filter residue the fig after immersion by wall-breaking machine and are filtered
Liquid, beta-schardinger dextrin is added into filtrate and is evaporated powdering, powder is then ground into, obtains Fructus Fici extract, ensure grain
Footpath scope is 200-300 mesh.
A kind of preparation method of fig sausage, includes following steps：
(1) stock up：Lean meat and fat meat are cleaned up and remove its surface moisture, lean meat is twisted with fat meat by meat grinder
Meat particle is made, then meat particle is taken out and is placed in container, and salt 3-5 parts, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 are added into it
Part, more than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts, fresh 0.3-0.6 parts of the happy vegetable of Mrs, five-spice powder 0.1-0.4 parts, put
22 DEG C of interior is placed in pickle 6 hours；
(2) fig is produced：Fig surface clean is clean and be put into the 55- that its volume multiple is 10-50 times
65 DEG C of salt solution medium temperature boils 5-10 minutes, will be cooked after fig to be immersed in its volume multiple be in 3-10 times of white wine, soak
It is 2-3 weeks to steep the time, and soaking temperature is 20-24 DEG C of normal temperature, and the fig after immersion and fig leafiness then are passed through into broken wall
Machine, which crushes and filters residue, obtains filtrate, and adds beta-schardinger dextrin into filtrate and be evaporated powdering, is then ground into powder,
Fructus Fici extract is obtained, guarantee particle size range is 200-300 mesh；
(3) pickle：The fig granular material obtained through above-mentioned steps is mixed into mixing meat processed in step (1)
In grain, the mixing meat particle through above-mentioned processing step is placed in 20 DEG C of interior after well mixed and pickled 8 hours, and in mixing meat particle
Surface coat one layer of rapeseed oil；
(4) bowel lavage：Mixing meat particle after above-mentioned processing is put into sausage filler and carries out bowel lavage, it is 12- to record length
18cm, tied after filling with rope, and after recording more sausages, sausage is suspended on and dries in the air on intestines frame and dry moisture, and by sausage
Drying moisture in baking room is transferred to, drying condition, which is 28 DEG C, is dried 24 hours, and sausage then is transferred into airing field and dries 8 daily
Hour, dry one week；
(5) bake：Sausage after above-mentioned processing is sent in baking room and baked, 24-28 is toasted in 48-55 DEG C
Hour, then 38-42 DEG C of baking 12-18 hour is cooled to, after taking out cooling, each intestines bar of sausage is cut off, it is 12-18cm to obtain length
Sausage.
Beneficial effect of the present invention：The present invention breaks through traditional handicraft, and sausage and fig are realized into market zero beneficial to combining
Breakthrough, and by fig leafiness, rapeseed oil be dissolved into make sausage among, unique flavor, and be not easy during frying stir-frying Jiao,
Unique flavor of the present invention, relative to traditional sausage, mouthfeel is to differ widely, and manufacture craft break through traditional mode, more added with
Beneficial to the preservation of sausage.
Embodiment：
In order that those skilled in the art more fully understands technical scheme, with reference to embodiment to this hair
It is bright to be described further：
A kind of fig sausage, include following parts by weight material and form：Lean meat 80-100 parts, fat meat 40-50 parts, no flower
Fruit 4-10 parts, salt 3-5 parts, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 parts, more than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts,
Fresh 0.3-0.6 parts of the happy vegetable of Mrs, five-spice powder 0.1-0.4 parts.
Preferably, described fig is the extract of fig leafiness and fig.
Preferably, described high-grade Shaoxing wine is half-dry type high-grade Shaoxing wine.
Preferably, the parts by weight of described fig be Fructus Fici extract weight, described Fructus Fici extract by
Following steps obtain, and fig surface clean is clean and be put into 55-65 DEG C of the salt solution that its volume multiple is 10-50 times
Temperature boils 5-10 minutes, will be cooked after fig to be immersed in its volume multiple be soak time 2-3 in 3-10 times of white wine
Week, soaking temperature are 20-24 DEG C of normal temperature, then crush and filter residue the fig after immersion by wall-breaking machine and are filtered
Liquid, beta-schardinger dextrin is added into filtrate and is evaporated powdering, powder is then ground into, obtains Fructus Fici extract, ensure grain
Footpath scope is 200-300 mesh.
A kind of preparation method of fig sausage, includes following steps：
(1) stock up：Lean meat and fat meat are cleaned up and remove its surface moisture, lean meat is twisted with fat meat by meat grinder
Meat particle is made, then meat particle is taken out and is placed in container, and salt 3-5 parts, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 are added into it
Part, more than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts, fresh 0.3-0.6 parts of the happy vegetable of Mrs, five-spice powder 0.1-0.4 parts, put
22 DEG C of interior is placed in pickle 6 hours；
(2) fig is produced：Fig surface clean is clean and be put into the 55- that its volume multiple is 10-50 times
65 DEG C of salt solution medium temperature boils 5-10 minutes, will be cooked after fig to be immersed in its volume multiple be in 3-10 times of white wine, soak
It is 2-3 weeks to steep the time, and soaking temperature is 20-24 DEG C of normal temperature, and the fig after immersion and fig leafiness then are passed through into broken wall
Machine, which crushes and filters residue, obtains filtrate, and adds beta-schardinger dextrin into filtrate and be evaporated powdering, is then ground into powder,
Fructus Fici extract is obtained, guarantee particle size range is 200-300 mesh；
(3) pickle：The fig granular material obtained through above-mentioned steps is mixed into mixing meat processed in step (1)
In grain, the mixing meat particle through above-mentioned processing step is placed in 20 DEG C of interior after well mixed and pickled 8 hours, and in mixing meat particle
Surface coat one layer of rapeseed oil；
(4) bowel lavage：Mixing meat particle after above-mentioned processing is put into sausage filler and carries out bowel lavage, it is 12- to record length
18cm, tied after filling with rope, and after recording more sausages, sausage is suspended on and dries in the air on intestines frame and dry moisture, and by sausage
Drying moisture in baking room is transferred to, drying condition, which is 28 DEG C, is dried 24 hours, and sausage then is transferred into airing field and dries 8 daily
Hour, dry one week；
(5) bake：Sausage after above-mentioned processing is sent in baking room and baked, 24-28 is toasted in 48-55 DEG C
Hour, then 38-42 DEG C of baking 12-18 hour is cooled to, after taking out cooling, each intestines bar of sausage is cut off, it is 12-18cm to obtain length
Sausage.
Some one exemplary embodiments of the present invention are only described by way of explanation above, undoubtedly, for ability
The those of ordinary skill in domain, without departing from the scope of the invention, can be with a variety of modes to described reality
Example is applied to be modified.Therefore, foregoing description is inherently illustrative, should not be construed as protecting model to the claims in the present invention
The limitation enclosed.
Unless otherwise defined, all academic and scientific terminologies used herein have the technical field of the invention common
The identical meanings that technical staff is understood.
In the case of inconsistent, the definition in this specification is defined.
Unless otherwise indicated, all percentage, number, ratio etc. are by weight.
When providing numerical value or number range, a series of preferred scope or lower preferable values and upper limit preferred value, should manage
It is solved to specifically disclose by any of any less range limit or preferred value and any larger range limit or preferred value
Any scope that one logarithm value is formed, regardless of whether scope is disclosed respectively.Unless otherwise indicated, described in this specification
In place of number range, described scope is intended to include all integers and fraction in range endpoints and scope.
When term " about " or " left and right " are used to describe the end value of numerical value or scope, disclosure of that should include this
Concrete numerical value or involved end value.
Using the key element and component of the usage of " one " and "/kind " the description present invention, this simply for it is convenient and in order to
Provide ordinary circumstance of the present invention.Unless otherwise obvious statement, the explanation should be interpreted as including/kind or at least one/kind.
Claims (4)
1. a kind of fig sausage, include following parts by weight material and form：Lean meat 80-100 parts, fat meat 40-50 parts, fig
4-10 parts, salt 3-5 parts, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 parts, more than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts, too
Fresh 0.3-0.6 parts of too happy vegetable, five-spice powder 0.1-0.4 parts.
A kind of 2. fig sausage according to claim 1, it is characterised in that：Described fig be fig leafiness with
The extract of fig.
A kind of 3. fig sausage according to claim 1, it is characterised in that：The parts by weight of described fig are without flower
The weight of berry extract, described Fructus Fici extract are obtained by following steps, and fig surface clean is clean and be put into
Its volume multiple is that 10-50 times of 55-65 DEG C of salt solution medium temperature boils 5-10 minutes, will be cooked after fig be immersed in its volume
Multiple is in 3-10 times of white wine, and soak time is 2-3 weeks, and soaking temperature is 20-24 DEG C of normal temperature, then by after immersion without flower
Fruit, which is crushed by wall-breaking machine and filters residue, obtains filtrate, and beta-schardinger dextrin is added into filtrate and is evaporated powdering, is then carried out
Pulverize, obtain Fructus Fici extract, guarantee particle size range is 200-300.
A kind of 4. preparation method of fig sausage, it is characterised in that it be by following parts by weight raw material as follows
It is made：
(1) stock up：Lean meat and fat meat are cleaned up and remove its surface moisture, lean meat is stranding into fat meat by meat grinder
Meat particle, then meat particle is taken out and is placed in container, and salt 3-5 parts are added into it, high-grade Shaoxing wine 1-2 parts, semi-dry wine 1-2 parts,
More than 52 ° Dong's aromatic white spirit 2-3 parts, white sugar 2-4 parts, fresh 0.3-0.6 parts of the happy vegetable of Mrs, five-spice powder 0.1-0.4 parts, are positioned over
Pickle 6 hours 22 DEG C of interior；
(2) fig is produced：Fig surface clean is clean and be put into 55-65 DEG C that its volume multiple is 10-50 times
Salt solution medium temperature boil 5-10 minutes, will be cooked after fig be immersed in its volume multiple and be in 3-10 times of white wine, during immersion
Between be 2-3 weeks, soaking temperature is 20-24 DEG C of normal temperature, and the fig after immersion and fig leafiness then are passed through into wall-breaking machine powder
It is broken and filter residue and obtain filtrate, and add beta-schardinger dextrin into filtrate and be evaporated powdering, powder is then ground into, is obtained
Fructus Fici extract, guarantee particle size range are 200-300 mesh；
(3) pickle：The fig granular material obtained through above-mentioned steps is mixed into mixing meat particle processed in step (1)
In, the mixing meat particle through above-mentioned processing step is placed in 20 DEG C of interior after well mixed and pickled 8 hours, and in mixing meat particle
Surface coats one layer of rapeseed oil；
(4) bowel lavage：Mixing meat particle after above-mentioned processing is put into sausage filler and carries out bowel lavage, it is 12-18cm to record length, is filled
Man Houyong ropes tie, and after recording more sausages, sausage are suspended on and dries in the air on intestines frame and dry moisture, and sausage is transferred into drying
Moisture is dried in room, drying condition, which is 28 DEG C, is dried 24 hours, and sausage then is transferred into airing field and dried 8 hours daily, is dried in the air
Shine one week；
(5) bake：Sausage after above-mentioned processing is sent in baking room and baked, it is small to toast 24-28 in 48-55 DEG C
When, then 38-42 DEG C of baking 12-18 hour is cooled to, after taking out cooling, each intestines bar of sausage is cut off, it is 12-18cm's to obtain length
Sausage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711123484.9A CN107874151A (en) | 2017-11-14 | 2017-11-14 | A kind of fig sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711123484.9A CN107874151A (en) | 2017-11-14 | 2017-11-14 | A kind of fig sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874151A true CN107874151A (en) | 2018-04-06 |
Family
ID=61776631
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711123484.9A Pending CN107874151A (en) | 2017-11-14 | 2017-11-14 | A kind of fig sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874151A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473210A (en) * | 2014-11-26 | 2015-04-01 | 柳州市智农科技有限公司 | Making method of sausage |
| CN106036537A (en) * | 2016-06-29 | 2016-10-26 | 芜湖宏洋食品有限公司 | Vegetable and fruit intestine-moistening corncob powder barbecue sausage and preparation method thereof |
| CN106072124A (en) * | 2016-06-21 | 2016-11-09 | 山东师范大学 | A kind of sandwich Fructus Fici of ice rind and preparation method thereof |
-
2017
- 2017-11-14 CN CN201711123484.9A patent/CN107874151A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104473210A (en) * | 2014-11-26 | 2015-04-01 | 柳州市智农科技有限公司 | Making method of sausage |
| CN106072124A (en) * | 2016-06-21 | 2016-11-09 | 山东师范大学 | A kind of sandwich Fructus Fici of ice rind and preparation method thereof |
| CN106036537A (en) * | 2016-06-29 | 2016-10-26 | 芜湖宏洋食品有限公司 | Vegetable and fruit intestine-moistening corncob powder barbecue sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105661461A (en) | Chili oil and preparation method thereof | |
| CN102511831A (en) | Production method for flavoured beef jerky | |
| CN103349312A (en) | Process for storing and processing walnuts | |
| CN105595227A (en) | Grain flavored preserved fish and processing method thereof | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| RU2361461C1 (en) | Production method of sundried formed fish food product | |
| KR100733786B1 (en) | Cereal using marine products and manufacturing process of the same | |
| CN104738682A (en) | Processing method of Cantonese style sausages | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN112352939A (en) | Marinated red oil and preparation method thereof | |
| CN107912726A (en) | A kind of sea eel manufacture craft | |
| CN105595226A (en) | Grain flavored preserved roasted fish and processing method thereof | |
| KR100733787B1 (en) | Cereal using meat and manufacturing process of the same | |
| CN105029462A (en) | Processing method of edible preserved meat | |
| CN104247926A (en) | Preparation method of vegetarian fish-flavored pork slices | |
| CN103892352A (en) | Convenient prepared food of cooked swimming crabs with shells and processing method of food | |
| CN107874151A (en) | A kind of fig sausage and preparation method thereof | |
| CN108771140A (en) | A kind of formula and preparation method of Pork Lungs in Chili Sauce | |
| CN105146572A (en) | Sausage meat curing condiment | |
| CN108703315A (en) | A kind of production method of blistering skin chicken Curry Puff | |
| CN107410902A (en) | A kind of bacon is dry and preparation method thereof | |
| CN106616920A (en) | Acorn and sweet potato bean curd and making method thereof | |
| CN105851828A (en) | Purple rice flour with tea flavor | |
| CN110013006A (en) | A kind of barbecue taste small Dried fish and preparation method thereof | |
| CN105410663A (en) | Sausage capable of clearing fire and making method of sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180406 |
|
| RJ01 | Rejection of invention patent application after publication |