CN108094908A - A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof - Google Patents
A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof Download PDFInfo
- Publication number
- CN108094908A CN108094908A CN201711384672.7A CN201711384672A CN108094908A CN 108094908 A CN108094908 A CN 108094908A CN 201711384672 A CN201711384672 A CN 201711384672A CN 108094908 A CN108094908 A CN 108094908A
- Authority
- CN
- China
- Prior art keywords
- parts
- chinese toon
- sausage
- melon seed
- shelled melon
- 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
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
- A23L13/40—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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
A kind of low fat Chinese toon shelled melon seed sausage piece, the sausage piece are prepared from the following raw materials in parts by weight：15 25 parts of shelled melon seed, 25 35 parts of Chinese toon bud, 70 80 parts of lean pork, 20 30 parts of pig fat meat, 35 parts of konjaku flour, 12 parts of carragheen, 0.5 1.5 parts of 0.5 1.5 parts of potato starch, 12 parts of phosphate, 24 parts of edible salt, 0.5 1.5 parts of zanthoxylum powder, 0.5 1.5 parts of chilli powder, 26 parts of white wine, 46 parts of white granulated sugar, 0.5 1.5 parts of monosodium glutamate and light soy sauce.A kind of low fat Chinese toon shelled melon seed sausage piece prepared using preparation method of the present invention, with low fat, low cholesterol, low saline salinity, the characteristics of high protein, meet the healthy diet idea of modern, old man, adult, the equal edible of child, in the present invention, raw material are subjected to rational allocation, and sausage piece is prepared using microwave vacuum freeze dry technology, on the premise of sausage script nutritive value balance is kept not to be lost in, the effectively supplement indispensable trace element of human body, the absorption of delay glucose and fat, gradually decline the blood lipid level of blood glucose, accomplish healthy diet.
Description
Technical field
The present invention relates to food processing technology field, specifically a kind of low fat Chinese toon shelled melon seed sausage piece and its preparations
Method.
Background technology
Sausage is that the meat of animal is blended into pureed to pour into a kind of meat products made of casing again, and Chinese sausage has long-drawn-out
The traditional processed meat food of long history and China.Sausage is although delicious, but due to its high oil high heat, excessively
It is edible can cause the diseases such as cardiovascular and cerebrovascular disease, metabolic disorder of getting fat and then easily cause, many people seeking beauties is made " can only to bear
Pain is given up what one treasures ", existing sausage does not meet the nutritional need of modern's high protein, low fat, low cholesterol.Secondly, commercially available sausage is big
Add, into substantial amounts of salt, preservative, pigment, essence etc., for the growth and development of child to have a great impact, and nutrition
Ingredient is single, can not the balanced intake for ensureing nutrition, be not suitable for long-term consumption.
The content of the invention
In order to solve the above technical problem, the present invention provides a kind of low fat Chinese toon shelled melon seed sausage piece and its preparation sides
Method, the sausage tablet raw material rational allocation, nutrient health on the premise of sausage script nutritive value balance is kept not to be lost in, are mended
The indispensable trace element of human body is filled, the absorption of delay glucose and fat gradually declines the blood lipid level of blood glucose, so as to
Hyperglycaemia, hyperlipidemia class, high weight, disease problems can be effectively solved, accomplish healthy diet.
The technical solution that uses to solve above-mentioned technical problem of the present invention for：A kind of low fat Chinese toon shelled melon seed sausage piece, should
Sausage piece is prepared from the following raw materials in parts by weight：15-25 parts of shelled melon seed, 25-35 parts of Chinese toon bud, 70-80 parts of lean pork, pig fertilizer
20-30 parts of meat, 3-5 parts of konjaku flour, 1-2 parts of carragheen, 0.5-1.5 parts of potato starch, 1-2 parts of phosphate, 2-4 parts of edible salt,
0.5-1.5 parts of zanthoxylum powder, 0.5-1.5 parts of chilli powder, 2-6 parts of white wine, 4-6 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and light soy sauce
0.5-1.5 parts.
A kind of method of low fat Chinese toon shelled melon seed sausage piece as described above is prepared, this method comprises the following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 of the sodium bicarbonate containing 0.3-0.7%, and it is stirred continuously 10-
Chinese toon bud after blanching is moved into 5-10 DEG C of cold water impregnate 4-8min afterwards by 20s, is pulled out to rinse well after immersion and is drained the water
The thickness of 3-5cm is kept to divide in pallet, being placed in steam box in 80-100 DEG C of steaming 60-90s after point, is quickly cooled to room afterwards
Then temperature minces Chinese toon bud after cooling, obtain Chinese toon bud powder, spare；
Step 3: the phosphate that step 1 is weighed is dissolved in 78-82 DEG C of water, phosphate solution is obtained, afterwards claims step 1
The edible salt taken is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed are successively
Mixing salt solution is poured into, is stirred evenly, obtains the mixed liquor containing konjaku flour and carragheen, it is spare；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 5-10%, impregnate 80-120min in 2-4 DEG C of cold compartment of refrigerator interior sealing；It takes afterwards
Go out the cutlet after sealing is impregnated and be put into meat grinder process, the good meat mincing of process are put into clean container and cut mixing, cut and mix
In the process, potato starch, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and step that step 1 has weighed are sequentially added
The mixed liquor of rapid three konjaku flours prepared and carragheen, stops stirring when being stirred until homogeneous, then stand 40-80min and salt down
System, the meat material after must pickling；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, pours into afterwards in natural casing, the sausage filled is put into fumigator by the sausage that must have been filled afterwards, is set
Stifling furnace temperature is 75-85 DEG C, fumigation time 35-40min, stifling postcooling and by sausage shave, then by thin slice
Microwave vacuum freeze drying is to get a kind of low fat Chinese toon shelled melon seed sausage piece.
As a preferred embodiment, cold water described in step 2 is the cold water of the sodium bicarbonate containing 0.1-0.4%.
As a preferred embodiment, cold water described in step 2 is the cold water of the citric acid containing 0.05-0.1%.
As a preferred embodiment, step 4 is cut mix during, according to parts by weight, add in 7-10 part of ice and consider to be worth doing, make pig
The meat temperature of lean meat and pig fat meat is maintained at less than 10 DEG C.
As a preferred embodiment, the temperature of mixing salt solution described in step 3 is 2-5 DEG C.
As a preferred embodiment, the condition of vacuum freeze drying described in step 5 is：Filling thickness be 5-10mm, pre-freeze
Time is 3-8h, drying chamber pressure 60-180Pa, microwave power 3.75W, drying time 4-5h.
As a preferred embodiment, sausage is cut into the thin slice of 0.2-0.4mm described in step 5.
Chinese toon is known as the title of " vegetables on book ", not only unique flavor, tempting appetite, and nutritive value is higher.According to point
It analyses, in every 100 grams of Chinese toon buds, the first in 9.8g containing protein, calcic 143mg, 115mg containing vitamin C, all row vegetables.It is fragrant
Chinese toon is seasonal famous-object, containing the volatile aromatics organic matter such as toonin, can spleen benefiting and stimulating the appetite, increase appetite.It contains abundant dimension
Raw element C, carrotene etc. help to enhance body's immunity, and lubricate the skin and muscle, and are the good foods of health and beauty
Product.Medicinal and practical value is all higher, is treasure rare in vegetables.
Shelled melon seed, i.e. polly seed nucleole, not containing only the trace elements such as abundant protein, abundant iron, zinc, potassium, magnesium makes certain herbaceous plants with big flowers
Flower seed plays an important role of to prevent the diseases such as anaemia.Contained phytosterol and phosphatide in sunflower seeds, can inhibit cholesterol in human body
Synthesis, can prevent artery sclerosis.Linoleic acid content helps to reduce the blood cholesterol levels of human body, be beneficial to up to 70%
Protect cardiovascular health.In addition, sunflower seeds is the good source of vitamin B1 and vitamin E, mood can be stabilized, prevent cell from declining
Always.
Konjaku is a kind of food of high dietary-fiber low in calories, is presently found best soluble dietary fiber, tool
There is good health-care effect.It is referred to as " " Dongfang " magic powder " by the konjaku flour that physical method processing obtains by konjaku, is effectively to seek
The concentrate formed point wherein main active ingredient is exactly glucomannans, after edible is not digested, can effectively inhaled under one's belt
Attached cholesterol and bile acid, and absorption of the enteron aisle to cholesterol and bile acid can be inhibited.The main component of konjaku is KGM, KGM
Heat is extremely low, and has the characteristics that strong water imbibition, large viscosity, expansion rate are high, and 20-100 is may expand after gastric juice is absorbed into stomach
Times, generate satiety, while the diet pleasant sensation of people is fully met will not getting fat, without deliberately dieting, just can reach equal
Weigh diet, so as to fulfill the effect of ideal weight-reducing.In addition Soluble Fiber can form gel, the suction of delay glucose and fat
It receives, gradually declines the blood lipid level of blood glucose, so as to effectively prevent the generation of hyperglycaemia, hyperlipidemia class disease.
Compared with prior art, the invention has the advantages that：
（1）The present invention provides a kind of low fat Chinese toon shelled melon seed sausage pieces and preparation method thereof, utilize preparation method system of the present invention
Standby sausage piece has the characteristics that low fat, low cholesterol, low saline salinity, high protein, meets the healthy diet idea of modern,
Old man, adult, the equal edible of child have the stronger market competitiveness；In the present invention, raw material are subjected to rational allocation,
And sausage piece is prepared using microwave vacuum freeze dry technology, in the premise that sausage script nutritive value balance is kept not to be lost in
Under, the indispensable trace element of human body, delay glucose and fatty absorption are effectively supplemented, gradually makes the blood lipid level of blood glucose
Decline, so as to effectively alleviate the disease problems such as hyperglycaemia, hyperlipidemia, high weight, accomplish healthy diet；Meanwhile conventional drying
Mode elapsed time is long, and surface superheating phenomenon easily occurs, and makes sausage piece colour-darkening, flavor loss, rehydration poor, and microwave
Vacuum Freezing ＆ Drying Technology significantly reduces process time, and sausage piece color and luster obtained is good, nutritive loss is few, rehydration ability
Height, drying processing can extend its storage life, convenient for storing and transporting；
（2）The present invention provides a kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof, during sausage piece is made,
Shelled melon seed, konjaku flour and carragheen are added in, the present invention steams shelled melon seed and utmostly retaining the former nutritious base of shelled melon seed
On plinth, make shelled melon seed mouthfeel more pure and fresh, it is pure aromatic strongly fragrant, moreover, heat is minimum, fire is unable to eat long, and shelled melon seed is added in meat
The nutritive value of sausage piece can be promoted, increases unique crispy texture, taste is clearly tasty, crisp and non-greasy；Konjaku flour with
Muscle protein particle in meat cut mix during be sufficiently mixed, during subsequent heat, protein molecule and colloid point
Son is sufficiently spread out under the action of water, is interacted between albumen tissue and polysaccharide, and formation is fine and close, it is three-dimensional netted to stablize
Structure reduces the loss of juice in sausage digestion process, effectively reduces cooking loss；Carragheen has soluble dietary fibre
The fundamental characteristics of dimension, the carragheen after degradation in vivo can form soluble complex compound with fibrin, in meat products
Add carragheen, the retentiveness of meat can be improved, keep its surface dry, reduction is hotted plate loss and syneresis, not only had
Beneficial to the output capacity for improving product, for the succulence and texture of product, there is positive influence；Moreover, the colourless nothing of carragheen
Taste will not make product peculiar smell or discoloration occur, and the active ingredient glucomannans in konjaku is a kind of natural plant gum, is answered with carragheen
There is splendid synergy after matching somebody with somebody, hydrochloric acid in gastric juice can be prevented to have an effect, increase satiety, so as to fulfill the effect of ideal weight-reducing；
（3）The present invention provides a kind of low fat Chinese toon shelled melon seed sausage pieces and preparation method thereof, when handling Chinese toon bud, use
The boiling water blanching Chinese toon bud of the sodium bicarbonate containing 0.3-0.7%, blanching is to keep the green of Chinese toon bud；Afterwards by the Chinese toon bud after blanching
It moves into the cold water of the sodium bicarbonate containing 0.1-0.4% or the cold water of the citric acid containing 0.05-0.1% and impregnates, it is fragrant after blanching
The Chinese toon human body has been cooked by scalding, and cell has certain ductility, and Chinese toon bud is immersed in the water containing sodium bicarbonate or citric acid, prevents Chinese toon
Bud changes, meanwhile, citric acid can form chelate with iron, magnesium plasma, prevent Chinese toon bud color burn, meanwhile, with this
Invention preparation method prepares Chinese toon bud, can reduce the content of Chinese toon bud nitrite, and can retain Chinese toon to greatest extent
The content of vitamin C and vitamin E in bud；
（4）The present invention provides a kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof, by pickling, steaming, boiling,
The nutriment of Chinese toon bud and shelled melon seed is dissolved in pork, overcome in the prior art pork product cannot well delicious and
Nutrition arrangement gets up, and gives full play to the value of pork, and the meat color cooked out is delicious, and taste is clearly tasty, crisp and non-greasy,
Accomplish to look good, smell good and taste good；In addition, the cholesterol level in traditional pork is high, the induction of cardiovascular and cerebrovascular disease can be significantly greatly increased
Rate, for the theory of the traditional Chinese medical science, pork food easily heat, raw phlegm long adds in Chinese toon bud in sausage piece, antipyretic, clear in Chinese toon bud
The effect of heat dampness removing, can alleviate the unfavorable factor that single addition pork is brought in sausage.
Specific embodiment
Elaborate with reference to specific embodiment to the present invention, the present embodiment based on the technical solution of the present invention,
Give detailed embodiment and specific operating process.
A kind of low fat Chinese toon shelled melon seed sausage piece, the sausage piece are prepared from the following raw materials in parts by weight：Shelled melon seed 15-25
Part, 25-35 parts of Chinese toon bud, 70-80 parts of lean pork, 20-30 parts of pig fat meat, 3-5 parts of konjaku flour, 1-2 parts of carragheen, potato starch
0.5-1.5 parts, 1-2 parts of phosphate, 2-4 parts of edible salt, 0.5-1.5 parts of zanthoxylum powder, 0.5-1.5 parts of chilli powder, 2-6 parts of white wine,
0.5-1.5 parts of 4-6 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and light soy sauce.
A kind of method of low fat Chinese toon shelled melon seed sausage piece as described above is prepared, this method comprises the following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 of the sodium bicarbonate containing 0.3-0.7%, and it is stirred continuously 10-
20s, blanching is to keep the green of Chinese toon bud.The Chinese toon bud after blanching is moved into afterwards in 5-10 DEG C of cold water and impregnates 4-8min,
Pulled out after immersion rinse well drain away the water after the thickness of 3-5cm is kept to divide in pallet, being placed in steam box in 80-100 DEG C
60-90s is steamed, room temperature is quickly cooled to afterwards, then minces Chinese toon bud after cooling, obtain Chinese toon bud powder, it is spare, by scalding
After drift, the Chinese toon human body has been cooked by scalding, and cell has certain ductility, and Chinese toon bud is immersed the water containing sodium bicarbonate or citric acid
In, prevent Chinese toon bud from changing, citric acid can form chelate with iron, magnesium plasma, prevent Chinese toon bud color burn；
Step 3: the phosphate that step 1 is weighed is dissolved in 78-82 DEG C of water, phosphate solution is obtained, afterwards claims step 1
The edible salt taken is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed are successively
Mixing salt solution is poured into, is stirred evenly, obtains the mixed liquor containing konjaku flour and carragheen, it is spare；The mixing of konjaku flour and carragheen
Liquid has relatively low viscosity, it is easier to be added in meat material；Add the meat of konjaku flour, even tissue exquisiteness, close structure,
High resilience, fresh and tender agreeable to the taste, water-retaining property is stronger；The main component of konjaku is KGM, and KGM heats are extremely low, and with water imbibition it is strong,
The characteristics of large viscosity, high expansion rate, may expand 20-100 times after gastric juice is absorbed into stomach, generate satiety, fully meet
While the diet pleasant sensation of people will not getting fat, without deliberately dieting, just can reach the association of balanced diet, konjaku flour and carragheen
Same-action makes fat-reducing effect reach optimal；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 5-10%, impregnate 80-120min in 2-4 DEG C of cold compartment of refrigerator interior sealing；Using institute
It states and meat material is pre-processed under brine low temperature environment, can effectively remove the blood and peculiar smell in pork, while low temperature avoids bacterial reproduction
Cause the rotten of meat；The cutlet after sealing is impregnated is taken out afterwards and is put into meat grinder process, and the good meat mincing of process are put into clean
In container cut mixing, as preference, can quickly be stirred using chopsticks, cut during mixing, sequentially add step 1
Konjaku flour and card prepared by potato starch, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and the step 3 weighed
The mixed liquor of glue is drawn, stops stirring when being stirred until homogeneous, 40-80min is then stood and is pickled, the meat material after must pickling；Make
With the method cured meat material, can effectively play render palatable, anti-corrosion, the functions such as fresh-keeping；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, by meat material according to the weight of predetermined filling, is poured into natural casing, must filled with funnel or bottle placer
Sausage, the natural casing of selection can be sufficiently reserved the moisture in meat, dexterously lock gravy, and reducing may in heating process
The juice of generation is lost in；The sausage filled is put into fumigator afterwards, it is 75-85 DEG C to set stifling furnace temperature, fumigation time
For 35-40min, stifling postcooling and by sausage shave, then by the drying of thin slice microwave vacuum freeze to get a kind of low fat
Chinese toon shelled melon seed sausage piece.
As preference, cold water described in step 2 is the cold water of the sodium bicarbonate containing 0.1-0.4%.
As preference, cold water described in step 2 is the cold water of the citric acid containing 0.05-0.1%.
As preference, step 4 is cut during mixing, according to parts by weight, add in 7-10 part of ice bits, make lean pork with
The meat temperature of pig fat meat is maintained at less than 10 DEG C.Cut to mix under the temperature conditionss and have best assimilation effect, meat at low temperature its
Internal microbial metabolism can be slack-off, so that metabolite tails off, meat is prevented to be deteriorated, and mouthfeel taste of meat etc. is also
It can be relatively more preferable.
As preference, protein losses, mixing salt solution described in step 3 are reduced by microbial contamination in order to prevent
Temperature is 2-5 DEG C.The mixed liquor of konjaku flour and carragheen, carragheen are added when meat mincing are cooled to 50-60 DEG C in step 4
Gel can be formed and fully keep moisture, product is made to make rate up to 150-180%, and formed section feel, the ham group that mouthfeel is good
It knits.
As preference, the condition of vacuum freeze drying described in step 5 is：Filling thickness is 5-10mm, and the pre-freeze time is
3-8h, drying chamber pressure 60-180Pa, microwave power 3.75W, drying time 4-5h.
As preference, the shelled melon seed is old benevolence is plentiful, a uniformly high-quality shelled melon seed, market shelled melon seed boil mostly greatly
Or fry, the duration and degree of heating is not lived due to grasping in the production process, causes melon seeds burnt, paste etc. so that heat is largely poured in melon seeds,
These rotten melon seeds are eaten, the long lesion that may increase body causes other adverse reactions.And shelled melon seed is steamed in maximum journey
On the basis of degree reservation shelled melon seed is original, make shelled melon seed mouthfeel more pure and fresh, it is pure aromatic strongly fragrant, moreover, heat is minimum, eat long not
It gets angry；Chinese toon bud is tender, the fresh Chinese toon bud of quality.
As preference, sausage is cut into the thin slice of 0.2-0.4mm described in step 5.
Embodiment one
A kind of low fat Chinese toon shelled melon seed sausage piece, the sausage piece are prepared from the following raw materials in parts by weight：15 parts of shelled melon seed, Chinese toon
25 parts of bud, 70 parts of lean pork, 20 parts of pig fat meat, 3 parts of konjaku flour, 1 part of carragheen, 0.5 part of potato starch, 1 part of phosphate are eaten
0.5 part of 2 parts of salt, 0.5 part of zanthoxylum powder, 0.5 part of chilli powder, 2 parts of white wine, 4 parts of white granulated sugar, 0.5 part of monosodium glutamate and light soy sauce.
A kind of method of low fat Chinese toon shelled melon seed sausage piece as described above is prepared, this method comprises the following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 containing 0.3% sodium bicarbonate, and 10s is stirred continuously, afterwards will
Chinese toon bud after blanching, which is moved into 5 DEG C of the cold water containing 0.25% sodium bicarbonate, impregnates 4min, pulls out to rinse well after immersion and drains
The thickness of 3cm is kept to divide in pallet, being placed in steam box in 80 DEG C of steaming 60s after moisture, is quickly cooled to room temperature afterwards, then
Chinese toon bud after cooling is minced, obtains Chinese toon bud powder, it is spare；
Step 3: the phosphate that step 1 is weighed is dissolved in 78 DEG C of water, phosphate solution is obtained, afterwards weighs step 1
Edible salt is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed pour into successively
Mixing salt solution, the temperature of the mixing salt solution is 2 DEG C, stirs evenly, obtains the mixed liquor containing konjaku flour and carragheen, standby
With；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 5%, impregnate 80min in 2 DEG C of cold compartment of refrigerator interior sealings；Sealing leaching is taken out afterwards
Cutlet after bubble is put into meat grinder process, and the good meat mincing of process are put into clean container and cut mixing, cut during mixing, press
According to parts by weight, add in 7 parts of ice and consider to be worth doing, the meat temperature of lean pork and pig fat meat is made to be maintained at less than 10 DEG C, then sequentially adds step
Konjaku flour prepared by rapid one potato starch weighed, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and step 3
With the mixed liquor of carragheen, stop stirring when being stirred until homogeneous, then stand 40min and pickled, the meat material after must pickling；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, pours into afterwards in natural casing, the sausage filled is put into fumigator by the sausage that must have been filled afterwards, is set
Stifling furnace temperature is 75 DEG C, fumigation time 35min, and sausage is simultaneously cut the thin slice of 0.3mm by stifling postcooling, then by thin slice
Microwave vacuum freeze is dried, and the condition of the vacuum freeze drying is：Thin slice is placed in drying Flat bottom container, loads thickness
For 5mm, the pre-freeze 3h under the conditions of -20 DEG C, then container is placed in microwave vacuum freeze-drying device, adjusting drying chamber pressure is
60Pa, microwave power 3.75W, dry 4h is to get a kind of low fat Chinese toon shelled melon seed sausage piece.
Embodiment two
A kind of low fat Chinese toon shelled melon seed sausage piece, the sausage piece are prepared from the following raw materials in parts by weight：25 parts of shelled melon seed, Chinese toon
35 parts of bud, 80 parts of lean pork, 30 parts of pig fat meat, 5 parts of konjaku flour, 2 parts of carragheen, 1.5 parts of potato starch, 2 parts of phosphate are eaten
1.5 parts of 4 parts of salt, 1.5 parts of zanthoxylum powder, 1.5 parts of chilli powder, 6 parts of white wine, 6 parts of white granulated sugar, 1.5 parts of monosodium glutamate and light soy sauce.
A kind of method of low fat Chinese toon shelled melon seed sausage piece as described above is prepared, this method comprises the following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 containing 0.7% sodium bicarbonate, and 20s is stirred continuously, afterwards will
Chinese toon bud after blanching, which is moved into 10 DEG C of the cold water containing 0.08% citric acid, impregnates 8min, pulls out to rinse well after immersion and drains
The thickness of 5cm is kept to divide in pallet, being placed in steam box in 100 DEG C of steaming 90s after moisture, is quickly cooled to room temperature afterwards, so
Chinese toon bud after cooling is minced afterwards, obtains Chinese toon bud powder, it is spare；
Step 3: the phosphate that step 1 is weighed is dissolved in 82 DEG C of water, phosphate solution is obtained, afterwards weighs step 1
Edible salt is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed pour into successively
Mixing salt solution, the temperature of the mixing salt solution is 5 DEG C, stirs evenly, obtains the mixed liquor containing konjaku flour and carragheen, standby
With；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 10%, impregnate 120min in 4 DEG C of cold compartment of refrigerator interior sealings；Sealing is taken out afterwards
Cutlet after immersion is put into meat grinder process, and the good meat mincing of process are put into clean container and cut mixing, cut during mixing,
According to parts by weight, add in 10 parts of ice and consider to be worth doing, the meat temperature of lean pork and pig fat meat is made to be maintained at less than 10 DEG C, is then sequentially added
Konjaku prepared by potato starch, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and the step 3 that step 1 has weighed
The mixed liquor of powder and carragheen stops stirring when being stirred until homogeneous, then stand 80min and pickled, the meat material after must pickling；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, pours into afterwards in natural casing, the sausage filled is put into fumigator by the sausage that must have been filled afterwards, is set
Stifling furnace temperature is 85 DEG C, fumigation time 40min, and sausage is simultaneously cut the thin slice of 0.25mm by stifling postcooling, then will be thin
Piece microwave vacuum freeze is dried, and the condition of the vacuum freeze drying is：Thin slice is placed in drying Flat bottom container, filling is thick
It spends for 10mm, the pre-freeze 8h under the conditions of -20 DEG C, then container is placed in microwave vacuum freeze-drying device, adjust dry chamber pressure
Power is 180Pa, microwave power 3.75W, and dry 4.5h is to get a kind of low fat Chinese toon shelled melon seed sausage piece.
Embodiment three
A kind of low fat Chinese toon shelled melon seed sausage piece, the sausage piece are prepared from the following raw materials in parts by weight：20 parts of shelled melon seed, Chinese toon
30 parts of bud, 75 parts of lean pork, 25 parts of pig fat meat, 4 parts of konjaku flour, 1.5 parts of carragheen, 1 part of potato starch, 1.5 parts of phosphate, food
With 1 part of 3 parts of salt, 1 part of zanthoxylum powder, 1 part of chilli powder, 4 parts of white wine, 5 parts of white granulated sugar, 1 part of monosodium glutamate and light soy sauce.
A kind of method of low fat Chinese toon shelled melon seed sausage piece as described above is prepared, this method comprises the following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 containing 0.5% sodium bicarbonate, and 15s is stirred continuously, afterwards will
Chinese toon bud after blanching, which is moved into 8 DEG C of the cold water containing 0.1% citric acid, impregnates 6min, pulls out to rinse well after immersion and drains the water
The thickness of 4cm is kept to divide in pallet, being placed in steam box in 90 DEG C of steaming 75s after point, room temperature is quickly cooled to afterwards, then will
Chinese toon bud after cooling minces, and obtains Chinese toon bud powder, spare；
Step 3: the phosphate that step 1 is weighed is dissolved in 80 DEG C of water, phosphate solution is obtained, afterwards weighs step 1
Edible salt is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed pour into successively
Mixing salt solution, the temperature of the mixing salt solution is 4 DEG C, stirs evenly, obtains the mixed liquor containing konjaku flour and carragheen, standby
With；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 8%, impregnate 100min in 3 DEG C of cold compartment of refrigerator interior sealings；Sealing leaching is taken out afterwards
Cutlet after bubble is put into meat grinder process, and the good meat mincing of process are put into clean container and cut mixing, cut during mixing, press
According to parts by weight, add in 8 parts of ice and consider to be worth doing, the meat temperature of lean pork and pig fat meat is made to be maintained at less than 10 DEG C, then sequentially adds step
Konjaku flour prepared by rapid one potato starch weighed, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and step 3
With the mixed liquor of carragheen, stop stirring when being stirred until homogeneous, then stand 60min and pickled, the meat material after must pickling；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, pours into afterwards in natural casing, the sausage filled is put into fumigator by the sausage that must have been filled afterwards, is set
Stifling furnace temperature is 80 DEG C, fumigation time 38min, and sausage is simultaneously cut the thin slice of 0.35mm by stifling postcooling, then will be thin
Piece microwave vacuum freeze is dried, and the condition of the vacuum freeze drying is：Thin slice is placed in drying Flat bottom container, filling is thick
It spends for 8mm, the pre-freeze 5h under the conditions of -20 DEG C, then container is placed in microwave vacuum freeze-drying device, adjust drying chamber pressure
For 60Pa, microwave power 3.75W, dry 5h is to get a kind of low fat Chinese toon shelled melon seed sausage piece.
Experimental study data
First, sausage piece nutrient component determining
The sausage piece and control group sausage piece that embodiment 1-3 is prepared using preparation method of the present invention respectively carry out nutritional ingredient survey
It is fixed, wherein, control group is existing sausage piece, 4 groups of sausage piece nutrient composition content result such as tables 1 in every 100g sausage pieces：
As shown in Table 1, a kind of low fat Chinese toon shelled melon seed sausage piece prepared using preparation method of the present invention has low fat, low
The characteristics of cholesterol, low saline salinity, high protein, meet the healthy diet idea of modern, old man, adult, child are edible
With than commercially available sausage with more the market competitiveness.
2nd, sensory evaluation
20 composition sensory evaluation groups of personnel of food relevant speciality are selected, it is fragrant to 4 groups respectively by the sensory evaluation standard of table 2
Intestines piece row sensory evaluation is simultaneously made even respectively, and measurement result is shown in Table 3：
According to table 2 and table 3, using a kind of low fat Chinese toon shelled melon seed sausage piece of preparation method of the present invention preparation, that is, implement
The sensory evaluation scores of example 1-3 are 94-96 points, higher than 89 points of control group, illustrate that the preparation-obtained sausage piece of the present invention has face
The characteristics of color is delicious, and taste is clearly tasty, crisp and non-greasy.
3rd, nutrient composition content compares Chinese toon bud before and after the processing
By before processing and through content of nitrite, vitamin C and the vitamin E in the processed Chinese toon bud of preparation method of the present invention
Content be measured, measurement result is shown in Table 4：
As shown in Table 4, Chinese toon bud is prepared with preparation method of the present invention, the content of Chinese toon bud nitrite can be reduced, and can
To retain the content of vitamin C and vitamin E in Chinese toon bud to greatest extent.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power
Profit requirement rather than above description limit, it is intended that all by what is fallen within the meaning and scope of the equivalent requirements of the claims
Variation is included within the present invention.
Moreover, it will be appreciated that although this specification is described in terms of embodiments, but not each embodiment is only wrapped
Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should
Using specification as an entirety, the technical solutions in each embodiment can also be properly combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (8)
1. a kind of low fat Chinese toon shelled melon seed sausage piece, it is characterised in that：The sausage piece is prepared from the following raw materials in parts by weight：Melon
Sub- benevolence 15-25 parts, 25-35 parts of Chinese toon bud, 70-80 parts of lean pork, 20-30 parts of pig fat meat, 3-5 parts of konjaku flour, carragheen 1-2
Part, 0.5-1.5 parts of potato starch, 1-2 parts of phosphate, 2-4 parts of edible salt, 0.5-1.5 parts of zanthoxylum powder, 0.5-1.5 parts of chilli powder,
0.5-1.5 parts of 2-6 parts of white wine, 4-6 parts of white granulated sugar, 0.5-1.5 parts of monosodium glutamate and light soy sauce.
2. prepare a kind of method of low fat Chinese toon shelled melon seed sausage piece as described in claim 1, it is characterised in that：This method bag
Include following steps：
Step 1: each raw material is weighed respectively according to above-mentioned parts by weight；
Step 2: the Chinese toon bud weighed with the boiling water blanching step 1 of the sodium bicarbonate containing 0.3-0.7%, and it is stirred continuously 10-
Chinese toon bud after blanching is moved into 5-10 DEG C of cold water impregnate 4-8min afterwards by 20s, is pulled out to rinse well after immersion and is drained the water
The thickness of 3-5cm is kept to divide in pallet, being placed in steam box in 80-100 DEG C of steaming 60-90s after point, is quickly cooled to room afterwards
Then temperature minces Chinese toon bud after cooling, obtain Chinese toon bud powder, spare；
Step 3: the phosphate that step 1 is weighed is dissolved in 78-82 DEG C of water, phosphate solution is obtained, afterwards claims step 1
The edible salt taken is dissolved in phosphate solution, obtains mixing salt solution, then carragheen and konjaku flour that step 1 has been weighed are successively
Mixing salt solution is poured into, is stirred evenly, obtains the mixed liquor containing konjaku flour and carragheen, it is spare；
Step 4: taking the lean pork and pig fat meat that step 1 weighed, it is mitered into after the water on lean pork and pig fat meat is drained
Cutlet, be placed in the brine that concentration is 5-10%, impregnate 80-120min in 2-4 DEG C of cold compartment of refrigerator interior sealing；It takes afterwards
Go out the cutlet after sealing is impregnated and be put into meat grinder process, the good meat mincing of process are put into clean container and cut mixing, cut and mix
In the process, potato starch, zanthoxylum powder, chilli powder, white wine, white granulated sugar, monosodium glutamate, light soy sauce and step that step 1 has weighed are sequentially added
The mixed liquor of rapid three konjaku flours prepared and carragheen, stops stirring when being stirred until homogeneous, then stand 40-80min and salt down
System, the meat material after must pickling；
Step 5: Chinese toon bud powder prepared by the shelled melon seed that step 1 is weighed, step 2 adds in the meat material that step 4 has been pickled
In, it stirs evenly, pours into afterwards in natural casing, the sausage filled is put into fumigator by the sausage that must have been filled afterwards, is set
Stifling furnace temperature is 75-85 DEG C, fumigation time 35-40min, stifling postcooling and by sausage shave, then by thin slice
Microwave vacuum freeze drying is to get a kind of low fat Chinese toon shelled melon seed sausage piece.
3. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 2 institute
State the cold water that cold water is the sodium bicarbonate containing 0.1-0.4%.
4. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 2 institute
State the cold water that cold water is the citric acid containing 0.05-0.1%.
5. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 4 is cut
During mixing, according to parts by weight, add in 7-10 parts of ice and consider to be worth doing, the meat temperature of lean pork and pig fat meat is made to be maintained at less than 10 DEG C.
6. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 3 institute
The temperature for stating mixing salt solution is 2-5 DEG C.
7. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 5 institute
The condition for stating vacuum freeze drying is：Filling thickness be 5-10mm, the pre-freeze time be 3-8h, drying chamber pressure 60-180Pa,
Microwave power is 3.75W, drying time 4-5h.
8. a kind of preparation method of low fat Chinese toon shelled melon seed sausage piece as claimed in claim 2, it is characterised in that：Step 5 institute
State the thin slice that sausage is cut into 0.2-0.4mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711384672.7A CN108094908A (en) | 2017-12-20 | 2017-12-20 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711384672.7A CN108094908A (en) | 2017-12-20 | 2017-12-20 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094908A true CN108094908A (en) | 2018-06-01 |
Family
ID=62211376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711384672.7A Pending CN108094908A (en) | 2017-12-20 | 2017-12-20 | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094908A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN113303447A (en) * | 2021-06-11 | 2021-08-27 | 厦门古龙食品有限公司 | Formula and preparation method of salted yolk luncheon meat with reduced salt |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160506A (en) * | 1996-03-30 | 1997-10-01 | 史耀华 | Nutritious ham sausage and its production technology |
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101101167A (en) * | 2007-08-01 | 2008-01-09 | 中国食品工业（集团）公司 | Microwave-vacuum freezing drying dehydration process integrated industrialized technology |
| CN102450683A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
| CN103110070A (en) * | 2013-01-30 | 2013-05-22 | 浙江大学 | Coriander root leisure food processing method |
| CN103622064A (en) * | 2012-08-29 | 2014-03-12 | 胡峰 | Toona sinensis sausage and preparation method thereof |
| CN105166768A (en) * | 2015-08-10 | 2015-12-23 | 河南科技大学 | Chinese yam full flour and preparation method thereof |
-
2017
- 2017-12-20 CN CN201711384672.7A patent/CN108094908A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160506A (en) * | 1996-03-30 | 1997-10-01 | 史耀华 | Nutritious ham sausage and its production technology |
| CN1161804A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101101167A (en) * | 2007-08-01 | 2008-01-09 | 中国食品工业（集团）公司 | Microwave-vacuum freezing drying dehydration process integrated industrialized technology |
| CN102450683A (en) * | 2010-10-25 | 2012-05-16 | 王茂军 | Sausage with special flavor |
| CN103622064A (en) * | 2012-08-29 | 2014-03-12 | 胡峰 | Toona sinensis sausage and preparation method thereof |
| CN103110070A (en) * | 2013-01-30 | 2013-05-22 | 浙江大学 | Coriander root leisure food processing method |
| CN105166768A (en) * | 2015-08-10 | 2015-12-23 | 河南科技大学 | Chinese yam full flour and preparation method thereof |
Non-Patent Citations (4)
| Title |
|---|
| 于新，等: "《天然食品添加剂》", 31 March 2014, 中国轻工业出版社 * |
| 太田静行著，吴光红等译: "《烟熏食品》", 28 February 1993, 上海科学技术出版社 * |
| 郭增华: "《你应该知道的2000个健康细节》", 31 January 2008, 中国工人出版社 * |
| 陈栓虎，等: "《农副产品综合利用和深加工 蔬菜类》", 31 March 2003, 科学技术文献出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112806537A (en) * | 2021-01-12 | 2021-05-18 | 黄壮浩 | High-elasticity spherical ham sausage and preparation method thereof |
| CN113303447A (en) * | 2021-06-11 | 2021-08-27 | 厦门古龙食品有限公司 | Formula and preparation method of salted yolk luncheon meat with reduced salt |
| CN113598324A (en) * | 2021-06-23 | 2021-11-05 | 安徽科技学院 | Baked sausage crisp chips and processing method thereof |
| CN113598324B (en) * | 2021-06-23 | 2023-11-14 | 安徽科技学院 | Dried crisp slices of roast sausage and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101366489B (en) | Concentrated bone soup flavourings and preparation method | |
| CN101658307B (en) | Method for producing air-dried fish with crisp bones | |
| CN103549493B (en) | Making method for quick-frozen seasoned sliced Pneumatophorus japonicus food | |
| CN102423089A (en) | Core eel ball and preparation method thereof | |
| CN103504348B (en) | Method for utilizing pleurotus eryngii bacterial liquid to produce sausage | |
| CN108094908A (en) | A kind of low fat Chinese toon shelled melon seed sausage piece and preparation method thereof | |
| CN109998099A (en) | A kind of postpartum recuperating time of childbirth meal | |
| CN107198106A (en) | A kind of brawn pinenut health steamed stuffed bun | |
| CN107518304A (en) | A kind of hollow plum juice spicy beef jerky and preparation method thereof | |
| CN107874150A (en) | A kind of preparation method of the compound meat paper of auxotype | |
| KR100415765B1 (en) | A chicken processed foodstuffs containing the powder of mulberry leaves | |
| CN109007629A (en) | A kind of high calcium gristle pork plate and preparation method thereof | |
| CN103519203A (en) | Mellow pea dried pork and preparation method thereof | |
| KR20180001900A (en) | Method for producing a sundae with sprouts | |
| KR20110095791A (en) | Functional food for snack or meal substitutes composed of rice snack and the manufacturing method thereof | |
| CN110403192A (en) | A kind of nutritional meal replacing food and preparation method thereof | |
| CN104397505A (en) | Preparation method of sophora flower dumpling food | |
| CN104223169A (en) | Nourishing healthy duck and processing method thereof | |
| CN101524157B (en) | Method for braising chicken with durian | |
| CN109452627A (en) | A kind of preparation method of Semen sesami nigrum walnut honeyed bolus | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| Xia et al. | Sea cucumbers in Chinese daily life | |
| CN112075593A (en) | Curry chicken nugget poached bag and preparation method and application thereof | |
| CN103005493B (en) | Duck-wing dumpling and manufacturing method thereof | |
| CN102599529A (en) | Flavor rabbit meat ball and preparation method thereof |
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 |