CN108936358A - A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof - Google Patents
A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof Download PDFInfo
- Publication number
- CN108936358A CN108936358A CN201810926011.0A CN201810926011A CN108936358A CN 108936358 A CN108936358 A CN 108936358A CN 201810926011 A CN201810926011 A CN 201810926011A CN 108936358 A CN108936358 A CN 108936358A
- Authority
- CN
- China
- Prior art keywords
- parts
- cheese
- crackling
- elastomeric
- intestines
- 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
Abstract
A kind of elastomeric crackling cheese intestines of delicious meat, it is made of raw material from the following weight: 60-70 parts of chicken, 25-30 parts of the flesh of fish, 20-23 parts of water, 10-13 parts of cheese's fourth, phosphate double 8-10 parts of starch, 0.3-0.35 parts of sodium tripolyphosphate, 2-2.2 parts of salt, 7-8 parts of white granulated sugar, 0.2-0.3 parts of monosodium glutamate, 0.3-0.5 parts of cheese's powder, Collagent casing for sausages 800-1000m.The present invention is process by wheat flour, brown sugar particle etc. are reasonably combined.The present invention using chicken, the flesh of fish as raw material, with containing cheese's fourth of abundant protein and the various amino acid of needed by human body carry out it is reasonably combined, so that product is given bright and beautiful, fresh and alive sense after processing, nutrition is more comprehensively；Color is golden yellow after product sootiness, and color is tempting, health delicious.
Description
Technical field
The present invention relates to a kind of intestines based food, the elastomeric crackling cheese intestines of specifically a kind of delicious meat and its production
Method.
Background technique
Ham sausage is to be aided with the fillers such as starch, plant protein powder using livestock meat as primary raw material, add salt, sugar,
The flavouring such as wine, monosodium glutamate, spice, and add quality improver carragheen and vitamin C and color stabilizer, water-retaining agent, anti-corrosion
The substances such as agent.Ham sausage contains protein, fat, carbohydrate, the various minerals and vitamins etc. that supply human body needs
Nutrition also has many advantages, such as that absorptivity is high, palatability is good, satiety is strong, is also suitable for being processed into a variety of delicacies.Most consumers
Western-style high temperature, low-temperature meat product have been received substantially, and then had apparent taste preference to traditional Chinese meat products；In ham system
During the purchase decision of product, most of purchase decision is to be determined by housewife, and eater is generally children and child.
Ham sausage is convenient, quick, deep to be favored by the majority of consumers.Currently, in the market ham sausage from high temperature, low temperature to fresh, from
Chinese style product is many kinds of to western-style product, for consumer provide Mutiple Choice health, safety, quality-assured food leeway.It is crisp
Skin cheese's intestines utilize raw meat, through cutting mix, bottle placer molding, boiling, sootiness, cooling, the processes such as packaging are process, mainly
Ingredient is chicken, the flesh of fish and cheese's fourth.With the improvement of living standards, people are increasingly demanding on the diet, not only want
Nutrition is asked also to want novel.In order to meet the market demand, the present invention is reasonably combined with the progress of cheese's fourth using chicken, the flesh of fish as raw material,
Make the delicious and elastic of the existing meat of product, and the flavor with cheese after processing.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of mouthfeel chewiness and crackling cheese's intestines full of nutrition.
In order to solve the above technical problems, the technical scheme is that 60-70 parts of chicken, 25-30 parts of the flesh of fish, water 20-23
Part, 10-13 parts of cheese's fourth, phosphate double 8-10 parts of starch, 0.3-0.35 parts of sodium tripolyphosphate, 2-2.2 parts of salt, white granulated sugar 7-
8 parts, 0.2-0.3 parts of monosodium glutamate, 0.3-0.5 parts of cheese's powder, Collagent casing for sausages 800-1000m.
The present invention also provides a kind of above-mentioned production methods of the elastomeric crackling cheese intestines of delicious meat, including following step
It is rapid:
(1) chicken, the flesh of fish are shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw, is twisted after defrosting with 8mm orifice plate
Meat machine process；Cheese's fourth shift to an earlier date thaw in the environment for be placed on for 8-12 hours 0-4 DEG C it is spare；
(2) it cuts and mixes technique: first by the ice water 1600- of the chicken to have thawed, the flesh of fish, sodium tripolyphosphate, salt and half
It cuts for 1800 revs/min and mixes 3-4 minutes；3400-3800 revs/min of remaining ice water, white granulated sugar, monosodium glutamate and cheese's powder is added to cut and mix
2-3 minutes；It adds double 3400-3800 revs/min of the starch of phosphate and cuts and mix 1-2 minutes；Finally plus cheese's fourth 1000-1200
Turn/part cut mix uniformly, be placed on spare in 0-4 DEG C of constant heat storage.
(3) again successively by the molding of bottle placer machine, boiling, sootiness, cooling, separation, quick-frozen, weighing, packaging, metal inspection
Survey, case, be put in storage it is stored refrigerated.
The present invention is using chicken, the flesh of fish as raw material, with the cheese containing abundant protein and the various amino acid of needed by human body
Fourth progress is reasonably combined, so that product is given bright and beautiful, fresh and alive sense after processing, nutrition is more comprehensively；Color gold after product sootiness
Huang, color is tempting, health delicious.
Specific embodiment
The present invention is described further combined with specific embodiments below.
Embodiment 1
A kind of elastomeric crackling cheese intestines of delicious meat, are made of raw material from the following weight: 65 parts of chicken, the flesh of fish 23
Part, 23 parts of water, 13 parts of cheese's fourth, phosphate double 8 parts of starch, 0.3 part of sodium tripolyphosphate, 2 parts of salt, 7 parts of white granulated sugars, monosodium glutamate
0.3 part, 0.3 part of cheese's powder, Collagent casing for sausages 1000m.
A kind of production method of the above-mentioned elastomeric crackling cheese intestines of delicious meat, comprising the following steps:
(1) chicken, the flesh of fish are shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw, is twisted after defrosting with 8mm orifice plate
Meat machine process；Cheese's fourth shift to an earlier date thaw in the environment for be placed on for 8-12 hours 0-4 DEG C it is spare；
(2) it cuts and mixes technique:
It each raw material is put into togerther 1000-3800 revs/min of cutmixer cuts and mix 8-10 minutes, cut and be placed on 0-4 after mixing
DEG C constant heat storage in it is spare.
(3) bottle placer forms:
The fillings prepared is put into bottle placer machine and starts filling formation, it is desirable that the single grammes per square metre 10-12g of product.
(4) boiling:
Using two step cooking process, first segment, 50-55 DEG C, 25-30 minutes；Second segment, 78 DEG C, 15-20 minutes, in product
Heart temperature needs to reach 75 DEG C；
(5) sootiness:
Using Fumigator sootiness, 72-75 DEG C sootiness 25-30 minutes.
(6) secondary boiled: 78 DEG C, 15-20 minutes, product center temperature needed to reach 75 DEG C；
(7) cooling:
Product after sootiness is passed to conveyer belt, is cooled down while advancing, product center temperature is cooled to≤25 DEG C.
(8) cooling is quick-frozen:
Product after cooling is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that quick-frozen
Afterwards product center temperature it is necessary≤- 18 DEG C.
(9) it packs
Product is packed according to customer requirement, it is desirable that product placement is neat, and the date is clear, specification, correct, sealing is flat
It is whole tight.Labeling specification.Packaging bag is not damaged.
(10) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Smooth, carton is wanted for every bag when vanning
Sealing is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will be protected
Holding the cleaning printing date of manufacture will be consistent simultaneously clearly, carefully and neatly with the date of packaging bag.
(11) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage, product temperature in time
At -18 DEG C, storage period is no more than 12 months.
Embodiment 2
A kind of elastomeric crackling cheese intestines of delicious meat, are made of raw material from the following weight: 65 parts of chicken, the flesh of fish 25
Part, 23 parts of water, 13 parts of cheese's fourth, phosphate double 8 parts of starch, 0.3 part of sodium tripolyphosphate, 2.2 parts of salt, 7.7 parts of white granulated sugars, taste
Smart 0.3 part, 0.3 part of cheese's powder, Collagent casing for sausages 1000m.
A kind of production method of the above-mentioned elastomeric crackling cheese intestines of delicious meat, comprising the following steps:
(1) chicken, the flesh of fish are shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw, is twisted after defrosting with 8mm orifice plate
Meat machine process；Cheese's fourth shift to an earlier date thaw in the environment for be placed on for 8-12 hours 0-4 DEG C it is spare；
(2) it cuts and mixes technique:
The ice water of the chicken to have thawed, the flesh of fish, sodium tripolyphosphate, salt and half is cut with 1600-1800 revs/min first and is mixed
3-4 minutes；It adds 3400-3800 revs/min of remaining ice water, white granulated sugar, monosodium glutamate and cheese's powder and cuts and mix 2-3 minutes；It adds
Double 3400-3800 revs/min of the starch of phosphate, which are cut, to be mixed 1-2 minutes；Finally plus cheese's fourth is cut with 1000-1200 turns/part and is mixed uniformly, puts
It is spare in 0-4 DEG C of constant heat storage.
(3) bottle placer forms:
The fillings prepared is put into bottle placer machine and starts filling formation, it is desirable that the single grammes per square metre 10-12g of product.
(4) boiling:
Digesting stove is warming up to 50-55 DEG C, boiling 25-30 minutes.
(5) sootiness:
Using Fumigator sootiness, 72-75 DEG C sootiness 15-18 minutes.
(6) secondary boiled: 78 DEG C, 15-20 minutes, product center temperature needed to reach 75 DEG C；
(7) cooling:
Product after sootiness is passed to conveyer belt, is cooled down while advancing, product center temperature is cooled to≤25 DEG C.
(8) cooling is quick-frozen:
Product after cooling is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that quick-frozen
Afterwards product center temperature it is necessary≤- 18 DEG C.
(9) it packs
Product is packed according to customer requirement, it is desirable that product placement is neat, and the date is clear, specification, correct, sealing is flat
It is whole tight.Labeling specification.Packaging bag is not damaged.
(10) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Smooth, carton is wanted for every bag when vanning
Sealing is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will be protected
Holding the cleaning printing date of manufacture will be consistent simultaneously clearly, carefully and neatly with the date of packaging bag.
(11) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage, product temperature in time
At -18 DEG C, storage period is no more than 12 months.
Embodiment 3
A kind of elastomeric crackling cheese intestines of delicious meat, are made of raw material from the following weight: 65 parts of chicken, the flesh of fish 25
Part, 23 parts of water, 13 parts of cheese's fourth, phosphate double 8 parts of starch, 0.3 part of sodium tripolyphosphate, 2.2 parts of salt, 7.7 parts of white granulated sugars, taste
Smart 0.3 part, 0.3 part of cheese's powder, Collagent casing for sausages 1000m.
A kind of production method of the above-mentioned elastomeric crackling cheese intestines of delicious meat, comprising the following steps:
(1) chicken, the flesh of fish are shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw, is twisted after defrosting with 8mm orifice plate
Meat machine process；Cheese's fourth shift to an earlier date thaw in the environment for be placed on for 8-12 hours 0-4 DEG C it is spare；
(2) it cuts and mixes technique:
The ice water of the chicken to have thawed, the flesh of fish, sodium tripolyphosphate, salt and half is cut with 1600-1800 revs/min first and is mixed
3-4 minutes；It adds 3400-3800 revs/min of remaining ice water, white granulated sugar, monosodium glutamate and cheese's powder and cuts and mix 2-3 minutes；It adds
Double 3400-3800 revs/min of the starch of phosphate, which are cut, to be mixed 1-2 minutes；Finally plus cheese's fourth is cut with 1000-1200 turns/part and is mixed uniformly, puts
It is spare in 0-4 DEG C of constant heat storage.
(3) bottle placer forms:
The fillings prepared is put into bottle placer machine and starts filling formation, it is desirable that the single grammes per square metre 10-12g of product.
(4) boiling:
Digesting stove is warming up to 50-55 DEG C, boiling 25-30 minutes.
(5) sootiness:
Using Fumigator sootiness, 72-75 DEG C sootiness 15-18 minutes.
(6) secondary boiled: 78 DEG C, 15-20 minutes, product center temperature needed to reach 75 DEG C；
(7) cooling:
Product after sootiness is passed to conveyer belt, is cooled down while advancing, product center temperature is cooled to≤25 DEG C.
(8) cooling is quick-frozen:
Product after cooling is passed to conveyer belt to cool down while advancing, it is quick-frozen to be passed to instant freezer progress, it is desirable that quick-frozen
Afterwards product center temperature it is necessary≤- 18 DEG C.
(9) it packs
Product is packed according to customer requirement, it is desirable that product placement is neat, and the date is clear, specification, correct, sealing is flat
It is whole tight.Labeling specification.Packaging bag is not damaged.
(10) gold is visited, cases:
It cases after quick-frozen good product is had to pass through metal detector detection；Smooth, carton is wanted for every bag when vanning
Sealing is tight, middle seam≤5mm, two bandings it is highly ordered consistent, tape wants smooth, cannot there is gauffer, and carton will be protected
Holding the cleaning printing date of manufacture will be consistent simultaneously clearly, carefully and neatly with the date of packaging bag.
(11) it is put in storage:
The finished product for sealing case is neatly packed by specification requirement, it is put into -18 DEG C of freezer storage, product temperature in time
At -18 DEG C, storage period is no more than 12 months.
The product of example 1 is the result is that product taste is partially light, and mouthfeel elasticity is general, and the long colouring of smoke fumigating time is slower.Example 2
Product features good taste, mouthfeel elasticity is general, and sootiness is painted, and speed is moderate, and colouring is uniform.The product taste of embodiment 3 twists, mouthfeel
Elasticity twists, and sootiness is painted, and speed is moderate, and colouring is uniform.
The foregoing is merely the schematical specific embodiment of the present invention, the range being not intended to limit the invention.It is any
Those skilled in the art, made equivalent changes and modifications under the premise of not departing from design and the principle of the present invention,
It should belong to the scope of protection of the invention.
Claims (7)
1. a kind of elastomeric crackling cheese intestines of delicious meat, which is characterized in that be made of raw material from the following weight: chicken
60-70 parts, 25-30 parts of the flesh of fish, 20-23 parts of water, 10-13 parts of cheese's fourth, phosphate double 8-10 parts of starch, sodium tripolyphosphate 0.3-
0.35 part, 2-2.2 parts of salt, 7-8 parts of white granulated sugar, 0.2-0.3 parts of monosodium glutamate, 0.3-0.5 parts of cheese's powder, Collagent casing for sausages 800-
1000m。
2. a kind of elastomeric crackling cheese intestines of delicious meat as described in claim 1, which is characterized in that by following parts by weight
Raw material be made: 65 parts of chicken, 25 parts of the flesh of fish, 23 parts of water, 13 parts of cheese's fourth, phosphate double 8 parts of starch, sodium tripolyphosphate 0.3
Part, 2.2 parts of salt, 7.7 parts of white granulated sugar, 0.3 part of monosodium glutamate, 0.3 part of cheese's powder, Collagent casing for sausages 1000m.
3. a kind of production method of the elastomeric crackling cheese intestines of delicious meat as described in claim 1, which is characterized in that packet
Include lower step:
(1) chicken, the flesh of fish are shifted to an earlier date 8-12 hour to be placed in 0-4 DEG C of environment and thaw, 8mm orifice plate meat grinder is used after defrosting
Process；Cheese's fourth shift to an earlier date thaw in the environment for be placed on for 8-12 hours 0-4 DEG C it is spare；
(2) it cuts and mixes technique: first by the ice water 1600-1800 of the chicken to have thawed, the flesh of fish, sodium tripolyphosphate, salt and half
It rev/min cuts and to mix 3-4 minutes；It adds 3400-3800 revs/min of remaining ice water, white granulated sugar, monosodium glutamate and cheese's powder and cuts and mix 2-3 point
Clock；It adds double 3400-3800 revs/min of the starch of phosphate and cuts and mix 1-2 minutes；Finally plus cheese's fourth is cut with 1000-1200 turns/part
It mixes uniformly, is placed on spare in 0-4 DEG C of constant heat storage；
(3) successively pass through the molding of bottle placer machine, boiling, sootiness, cooling, separation, quick-frozen, weighing, packaging, metal detection, dress again
Case, storage are stored refrigerated.
4. a kind of production method of the elastomeric crackling cheese intestines of delicious meat as claimed in claim 3, it is characterised in that: institute
It is the German import HANDMAN vacuum machine used that it is filling, which to state bottle placer,.
5. a kind of production method of the elastomeric crackling cheese intestines of delicious meat as claimed in claim 3, it is characterised in that: institute
Stating the filling product weight of bottle placer is 10-12g/.
6. a kind of production method of the elastomeric crackling cheese intestines of delicious meat as claimed in claim 3, it is characterised in that: institute
Stating boiling is two sections of cooking process, first segment, 50-55 DEG C, 25-30 minutes；Second segment, 78 DEG C, 15-20 minutes, product center temperature
Degree needs to reach 75 DEG C.
7. a kind of production method of the elastomeric crackling cheese intestines of delicious meat as claimed in claim 3, it is characterised in that: institute
State smoking process be using Fumigator sootiness, 72-75 DEG C sootiness 15-18 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810926011.0A CN108936358A (en) | 2018-08-15 | 2018-08-15 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810926011.0A CN108936358A (en) | 2018-08-15 | 2018-08-15 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108936358A true CN108936358A (en) | 2018-12-07 |
Family
ID=64469169
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810926011.0A Pending CN108936358A (en) | 2018-08-15 | 2018-08-15 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108936358A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786476A (en) * | 2019-11-12 | 2020-02-14 | 江苏长寿集团有限公司 | Method for making cheese sausage hot dog |
| CN111869833A (en) * | 2020-07-13 | 2020-11-03 | 河南华炬生物工程有限公司 | Preparation method of cream cheese-flavor pure sausage |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN106261899A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of crisp sausage |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
-
2018
- 2018-08-15 CN CN201810926011.0A patent/CN108936358A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349297A (en) * | 2013-07-25 | 2013-10-16 | 江苏迈斯克食品有限公司 | Vanilla crackling sausage and preparation method thereof |
| CN106261899A (en) * | 2016-08-16 | 2017-01-04 | 山东佳士博食品有限公司 | A kind of crisp sausage |
| CN106387716A (en) * | 2016-09-18 | 2017-02-15 | 浙江渔夫食品有限公司 | Making method of fish sausages |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110786476A (en) * | 2019-11-12 | 2020-02-14 | 江苏长寿集团有限公司 | Method for making cheese sausage hot dog |
| CN111869833A (en) * | 2020-07-13 | 2020-11-03 | 河南华炬生物工程有限公司 | Preparation method of cream cheese-flavor pure sausage |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104026651A (en) | Mashed shrimp and preparation method thereof | |
| CN105341765A (en) | Quick-frozen three-color fish cake and processing method thereof | |
| CN102150885A (en) | Low sodium salt ham sausage and preparation method thereof | |
| CN102754858A (en) | Fish and meat sandwiched baked ham and processing method thereof | |
| CN107080183A (en) | Multicolored shrimp meat sausage and preparation method thereof | |
| CN105360989A (en) | Kiss sausage and processing technology thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| US4844918A (en) | Food product with capsules containing meat soap or juice | |
| CN104041838A (en) | Small stuffed ball and making method thereof | |
| TW201536183A (en) | Cheese fish meat product and processing method thereof | |
| CN107019204A (en) | A kind of edible rhzomorph lunch can and its processing method | |
| CN108813401A (en) | A kind of Sandwich sausage and its processing method | |
| CN101133871B (en) | Roasted fish slice processing method | |
| CN104013033B (en) | Bag heart fish bean curd and preparation method thereof | |
| CN104041847A (en) | Spicy gristle sausage and preparation method thereof | |
| CN101317675A (en) | Quick freezing sleeve-fish vegetable steak food and preparation thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN108936358A (en) | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof | |
| CN106343409A (en) | Production technology of zanthoxylum armatum fish popcorn | |
| CN106360391A (en) | Blood sausage and production method thereof | |
| CN103689675A (en) | Coconut-shred bread shrimp | |
| CN106261873A (en) | A kind of fragrant chicken with several spices row and preparation method thereof | |
| CN104026459A (en) | Purple steamed crystal dumpling and making method thereof | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| CN105266093A (en) | Processing method of potato-powder 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: 20181207 |
|
| RJ01 | Rejection of invention patent application after publication |