CN109007627A - A kind of sausage and preparation method thereof - Google Patents
A kind of sausage and preparation method thereof Download PDFInfo
- Publication number
- CN109007627A CN109007627A CN201810914800.2A CN201810914800A CN109007627A CN 109007627 A CN109007627 A CN 109007627A CN 201810914800 A CN201810914800 A CN 201810914800A CN 109007627 A CN109007627 A CN 109007627A
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- CN
- China
- Prior art keywords
- sausage
- preparation
- pork
- baking
- casing
- 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 55
- 238000002360 preparation method Methods 0.000 title claims description 17
- 235000015277 pork Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 4
- 210000000481 breast Anatomy 0.000 claims abstract description 4
- 239000002131 composite material Substances 0.000 claims abstract description 4
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 4
- 239000010452 phosphate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 239000001632 sodium acetate Substances 0.000 claims abstract description 4
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 3
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 3
- 235000013372 meat Nutrition 0.000 claims description 24
- 239000000463 material Substances 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 239000000945 filler Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 239000013078 crystal Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000015278 beef Nutrition 0.000 claims description 3
- 230000000903 blocking effect Effects 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000029087 digestion Effects 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 235000015220 hamburgers Nutrition 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000012858 packaging process Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000000034 method Methods 0.000 abstract description 7
- 229920002472 Starch Polymers 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000010586 diagram Methods 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000008092 positive effect Effects 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- A23L13/50—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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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 relates to a kind of sausage, component and its weight ratio are: pork 100~600, Fresh Grade Breast 200~500, food starch≤80, water 20~100, edible salt 10~30, white granulated sugar 20~30, monosodium glutamate 3~6, soy sauce 20~50, separation soyabean protein powder 10~20, composite phosphate 2~4, spice 1~2, sodium Diacetate 1~3.By the quality for simplifying to improve product of selection and technique to raw material, improving the performance of enterprises reduces cost.
Description
Technical field
The invention belongs to food formula technical field, it is related to a kind of sausage and preparation method thereof.
Background technique
Sausage is a kind of food using very ancient food production and carnivorous Techniques of preserving, by the meat of animal rub at
Strip, then pour into elongated cylinder tubular-shaped food made of casing.Sausage is with the small casing of pig or sheep (also useful big casing) filling
The meat material for entering to mix up taste drying forms；Therefore sausage needs to be processed by many steps in the production process, it is therefore desirable to
Production efficiency is improved to reach the requirement for improving production yields.
Summary of the invention
In order to overcome the disadvantages mentioned above of the prior art, the present invention provides a kind of sausage and preparation method thereof, it passes through to original
The selection of material and the quality for simplifying to improve product of technique, improving the performance of enterprises reduces cost.
The technical solution adopted by the present invention to solve the technical problems is: a kind of sausage, component and its weight ratio are: pig
Meat 100~600, Fresh Grade Breast 200~500, food starch≤80, water 20~100, edible salt 10~30, white granulated sugar 20~30, taste
Essence 3~6, soy sauce 20~50, separation soyabean protein powder 10~20, composite phosphate 2~4, spice 1~2, sodium Diacetate 1~
3。
A kind of preparation method of sausage, preparation step is:
Step 1: preparing major ingredient, choose appropriate pork and cleaned, pork is sent into meat planing machine after cleaning and is cut,
Bulk is cut into, then is sent by conveyer belt and is blended into meat grinder；
Step 2: investment auxiliary material, the pork blended in the first step is sent to blender, remaining auxiliary material is put into blender
It stirs together；
Step 3: it is marinated, mixture is put into 0~4 °C of freezer after stirring and is pickled；
Step 4: bowel lavage, the mixture of marinated mistake is poured into casing by sausage filler；
Step 5: baking boiling, the sausage made is hitched with rope and is hung on bar, bridge is located on baking rack and is sent into
High-temperature baking removes water in baking box, and baking box temperature is 65 °C, and the time is 15min, removes excessive moisture, then by baking rack
It pushes to boiling case and carries out boiling and guarantee that sausage cooks, boiling case temperature is constant at 80 °C~100 °C, digestion time 12min；
Step 6: pre-cooling, puts natural cooling in an aseptic environment for digested sausage taking-up, is cooled to room temperature；
Step 7: it is quick-frozen, the sausage after pre-cooling is placed in~35 DEG C of frozen storehouses below, is generated in 30 seconds by maximum ice crystal
Band makes sausage central temperature drop to~5 DEG C from~1 DEG C, is formed by ice crystal diameter less than 100UM, it is quick-frozen after sausage in
Heart temperature must reach~18 DEG C or less；
Step 8: packaging, the sausage after freezing is filled in packaging bag, and detected with metal detector as requested, is beaten
The product wrapped, which is sent in freezer, to be saved.
Selected pork can be substituted for beef in the first step.
The bulk for needing first to cut into pork uniform specification in the first step, so that meat grinder be facilitated to be blended
The normal table for avoiding the occurrence of the case where blocking meat grinder guarantee work carries out.
Burger is detected simultaneously in packaging process in the 8th step, filter out substandard product.
The packaging bag requirement used in the 8th step first carries out sterilizing processing.
The sausage filler includes body, and bucket type feed inlet is equipped at the top of body for being added meat material, in feed inlet and body
Cavity is connected, and body front end is then equipped with the casing frame being connected with cavity, and casing frame is hollow, and casing is then sleeved on casing frame
On, cavity rear end, which can squeeze forward meat material equipped with spiral ejection pin, is squeezed into meat material in casing.
It is opened wide before and after the baking rack, the left and right sides is respectively arranged with corresponding quadrate support frame, longitudinally sets on support frame
It is equipped with multiple rows of supporting beam, the limited block of muti-piece protrusion is provided in supporting beam, is bar slot between limited block, is hung with the bar of sausage
It can then be stuck in the corresponding bar slot in left and right, guarantee that sausage can be heated evenly on four sides.
The baking rack bottom is provided with walker, universal wheel is installed on walker.
The positive effect of the present invention is: by selection to raw material and the quality for simplifying to improve product of technique,
Improving the performance of enterprises reduces cost.
Detailed description of the invention
Fig. 1 is process flow chart of the invention；
Fig. 2 is sausage filler structural schematic diagram；
Fig. 3 is baking rack structural schematic diagram.
In figure: 1- feed inlet, 2- body, 3- cavity, 4- casing frame, 5- spiral ejection pin, 6- support frame, 7- supporting beam, 8-
Limited block, 9- bar slot.
Specific embodiment
Below with reference to embodiment, the present invention is further described.
A kind of sausage, component and its weight ratio are: pork 100~600, Fresh Grade Breast 200~500, food starch≤80,
Water 20~100, edible salt 10~30, white granulated sugar 20~30, monosodium glutamate 3~6, soy sauce 20~50, separation soyabean protein powder 10~20,
Composite phosphate 2~4, spice 1~2, sodium Diacetate 1~3.
A kind of preparation method of sausage, preparation step is:
Step 1: preparing major ingredient, choose appropriate pork and cleaned, pork is sent into meat planing machine after cleaning and is cut,
Bulk is cut into, then is sent by conveyer belt and is blended into meat grinder；
Step 2: investment auxiliary material, the pork blended in the first step is sent to blender, remaining auxiliary material is put into blender
It stirs together；
Step 3: it is marinated, mixture is put into 0~4 °C of freezer after stirring and is pickled；
Step 4: bowel lavage, the mixture of marinated mistake is poured into casing by sausage filler；
Step 5: baking boiling, the sausage made is hitched with rope and is hung on bar, bridge is located on baking rack and is sent into
High-temperature baking removes water in baking box, and baking box temperature is 65 °C, and the time is 15min, removes excessive moisture, then by baking rack
It pushes to boiling case and carries out boiling and guarantee that sausage cooks, boiling case temperature is constant at 80 °C~100 °C, digestion time 12min；
Step 6: pre-cooling, puts natural cooling in an aseptic environment for digested sausage taking-up, is cooled to room temperature；
Step 7: it is quick-frozen, the sausage after pre-cooling is placed in~35 DEG C of frozen storehouses below, is generated in 30 seconds by maximum ice crystal
Band makes sausage central temperature drop to~5 DEG C from~1 DEG C, is formed by ice crystal diameter less than 100UM, it is quick-frozen after sausage in
Heart temperature must reach~18 DEG C or less；
Step 8: packaging, the sausage after freezing is filled in packaging bag, and detected with metal detector as requested, is beaten
The product wrapped, which is sent in freezer, to be saved.
Selected pork can be substituted for beef in the first step.
The bulk for needing first to cut into pork uniform specification in the first step, so that meat grinder be facilitated to be blended
The normal table for avoiding the occurrence of the case where blocking meat grinder guarantee work carries out.
Burger is detected simultaneously in packaging process in the 8th step, filter out substandard product.
The packaging bag requirement used in the 8th step first carries out sterilizing processing.
The sausage filler includes body 2, and feed inlet 1 is equipped at the top of body 2 for being added meat material, in feed inlet 1 and body 2
Cavity 3 is connected, and 2 front end of body is then equipped with the casing frame 4 being connected with cavity 3, and casing frame 4 is hollow, and casing is then sleeved on intestines
On clothes hanger 4,3 rear end of cavity, which can squeeze forward meat material equipped with spiral ejection pin 5, is squeezed into meat material in casing.
It is opened wide before and after the baking rack, the left and right sides is respectively arranged with corresponding quadrate support frame 6, longitudinal direction on support frame 6
It is provided with multiple rows of supporting beam 7, the limited block 8 of muti-piece protrusion is provided in supporting beam 7, is bar slot 9 between limited block 8, is hung with
The bar of sausage can be then stuck in the corresponding bar slot 9 in left and right, guarantee that sausage can be heated evenly on four sides.
The baking rack bottom is provided with walker, universal wheel is installed on walker.
By selection to raw material and the quality for simplifying to improve product of technique, improve the performance of enterprises reduce at
This.
Claims (9)
1. a kind of sausage, it is characterised in that component and its weight ratio are: pork 100~600, Fresh Grade Breast 200~500, edible shallow lake
Powder≤80, water 20~100, edible salt 10~30, white granulated sugar 20~30, monosodium glutamate 3~6, soy sauce 20~50, separation soyabean protein powder
10~20, composite phosphate 2~4, spice 1~2, sodium Diacetate 1~3.
2. a kind of preparation method of sausage as described in claim 1, it is characterised in that preparation step is:
Step 1: preparing major ingredient, choose appropriate pork and cleaned, pork is sent into meat planing machine after cleaning and is cut,
Bulk is cut into, then is sent by conveyer belt and is blended into meat grinder；
Step 2: investment auxiliary material, the pork blended in the first step is sent to blender, remaining auxiliary material is put into blender
It stirs together；
Step 3: it is marinated, mixture is put into 0~4 °C of freezer after stirring and is pickled；
Step 4: bowel lavage, the mixture of marinated mistake is poured into casing by sausage filler；
Step 5: baking boiling, the sausage made is hitched with rope and is hung on bar, bridge is located on baking rack and is sent into
High-temperature baking removes water in baking box, and baking box temperature is 65 °C, and the time is 15min, removes excessive moisture, then by baking rack
It pushes to boiling case and carries out boiling and guarantee that sausage cooks, boiling case temperature is constant at 80 °C~100 °C, digestion time 12min；
Step 6: pre-cooling, puts natural cooling in an aseptic environment for digested sausage taking-up, is cooled to room temperature；
Step 7: it is quick-frozen, the sausage after pre-cooling is placed in~35 DEG C of frozen storehouses below, is generated in 30 seconds by maximum ice crystal
Band makes sausage central temperature drop to~5 DEG C from~1 DEG C, is formed by ice crystal diameter less than 100UM, it is quick-frozen after sausage in
Heart temperature must reach~18 DEG C or less；
Step 8: packaging, the sausage after freezing is filled in packaging bag, and detected with metal detector as requested, is beaten
The product wrapped, which is sent in freezer, to be saved.
3. the preparation method of sausage as described in claim 1, it is characterised in that: selected pork can be in the first step
It is substituted for beef.
4. the preparation method of sausage as described in claim 1, it is characterised in that: need first to cut pork in the first step
At the bulk of uniform specification, so that meat grinder be facilitated blend and to avoid the occurrence of the case where blocking meat grinder and guarantee the normal of work
Stablize and carries out.
5. the preparation method of sausage as described in claim 1, it is characterised in that: will be simultaneously in packaging process in the 8th step
Burger is detected, substandard product is filtered out.
6. the preparation method of sausage as described in claim 1, it is characterised in that: the packaging bag requirement used in the 8th step
First carry out sterilizing processing.
7. the preparation method of sausage as described in claim 1, it is characterised in that: the sausage filler includes body, is set at the top of body
There is bucket type feed inlet for meat material to be added, feed inlet is connected with body inner chamber body, and body front end is then equipped with to be connected with cavity
Casing frame, casing frame is hollow, and casing is then sleeved on casing frame, cavity rear end be equipped with spiral ejection pin can squeeze meat material forward
It is squeezed into meat material in casing.
8. the preparation method of sausage as described in claim 1, it is characterised in that: opened wide before and after the baking rack, the left and right sides point
It is not provided with corresponding quadrate support frame, multiple rows of supporting beam is vertically arranged on support frame, muti-piece protrusion is provided in supporting beam
Limited block, be bar slot between limited block, the bar for being hung with sausage can be then stuck in the corresponding bar slot in left and right, guarantee sausage energy
Four sides is heated evenly.
9. the preparation method of sausage as described in claim 1, it is characterised in that: the baking rack bottom is provided with walker,
Universal wheel is installed on walker.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914800.2A CN109007627A (en) | 2018-08-13 | 2018-08-13 | A kind of sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810914800.2A CN109007627A (en) | 2018-08-13 | 2018-08-13 | A kind of sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007627A true CN109007627A (en) | 2018-12-18 |
Family
ID=64632904
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810914800.2A Pending CN109007627A (en) | 2018-08-13 | 2018-08-13 | A kind of sausage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109007627A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793208A (en) * | 2012-07-24 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
| CN104013023A (en) * | 2014-06-17 | 2014-09-03 | 山东华昌食品科技有限公司 | Roasted beef sausage and preparation method thereof |
| CN204394290U (en) * | 2015-01-12 | 2015-06-17 | 南京新骥厨具设备发展有限公司 | A kind of rotary roasting intestines stove |
| CN104705690A (en) * | 2015-04-02 | 2015-06-17 | 欧卉 | Edible sausage and preparation method thereof |
| CN104872712A (en) * | 2015-05-22 | 2015-09-02 | 河南科技学院 | Western style sausage based on dietary fiber and chicken breast and preparation method thereof |
| CN105876478A (en) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | Processing method of chicken meat sausages |
| CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
-
2018
- 2018-08-13 CN CN201810914800.2A patent/CN109007627A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793208A (en) * | 2012-07-24 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | High-crispness Taiwanese style roasted sausage and preparation method thereof |
| CN104013023A (en) * | 2014-06-17 | 2014-09-03 | 山东华昌食品科技有限公司 | Roasted beef sausage and preparation method thereof |
| CN105876478A (en) * | 2014-12-22 | 2016-08-24 | 藤桥禽业股份有限公司 | Processing method of chicken meat sausages |
| CN204394290U (en) * | 2015-01-12 | 2015-06-17 | 南京新骥厨具设备发展有限公司 | A kind of rotary roasting intestines stove |
| CN104705690A (en) * | 2015-04-02 | 2015-06-17 | 欧卉 | Edible sausage and preparation method thereof |
| CN104872712A (en) * | 2015-05-22 | 2015-09-02 | 河南科技学院 | Western style sausage based on dietary fiber and chicken breast and preparation method thereof |
| CN106174111A (en) * | 2016-07-07 | 2016-12-07 | 南京今世鹏食品有限公司 | A kind of Taiwan baked sausage and preparation method thereof |
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| Title |
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| 于连江: "肉制品灌肠机的分类及工艺流程", 《养殖技术顾问》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20181218 |