CN110269200A - Goose red sausage and production method - Google Patents
Goose red sausage and production method Download PDFInfo
- Publication number
- CN110269200A CN110269200A CN201910667279.1A CN201910667279A CN110269200A CN 110269200 A CN110269200 A CN 110269200A CN 201910667279 A CN201910667279 A CN 201910667279A CN 110269200 A CN110269200 A CN 110269200A
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- Prior art keywords
- goose
- meat
- water
- sausage
- red sausage
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- 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
- 241000272814 Anser sp. Species 0.000 title claims abstract description 54
- 235000013580 sausages Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 210000000936 intestine Anatomy 0.000 claims abstract description 23
- 235000015278 beef Nutrition 0.000 claims abstract description 15
- 210000000481 breast Anatomy 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000013373 food additive Nutrition 0.000 claims abstract description 7
- 239000002778 food additive Substances 0.000 claims abstract description 7
- 229920002261 Corn starch Polymers 0.000 claims abstract description 4
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 239000008120 corn starch Substances 0.000 claims abstract description 4
- 229940099112 cornstarch Drugs 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 235000013372 meat Nutrition 0.000 claims description 28
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 claims description 18
- 235000010288 sodium nitrite Nutrition 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 6
- 241000792859 Enema Species 0.000 claims description 5
- 239000007920 enema Substances 0.000 claims description 5
- 229940095399 enema Drugs 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 235000019542 Cured Meats Nutrition 0.000 claims description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 210000004369 blood Anatomy 0.000 claims description 3
- 210000002808 connective tissue Anatomy 0.000 claims description 3
- 238000010790 dilution Methods 0.000 claims description 3
- 239000012895 dilution Substances 0.000 claims description 3
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000010350 erythorbic acid Nutrition 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000000968 intestinal effect Effects 0.000 claims description 3
- 230000003902 lesion Effects 0.000 claims description 3
- 210000002751 lymph Anatomy 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 230000008439 repair process Effects 0.000 claims description 3
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 3
- 229940073490 sodium glutamate Drugs 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 3
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 3
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 235000015277 pork Nutrition 0.000 abstract description 6
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract description 3
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract description 3
- 244000245420 ail Species 0.000 abstract 1
- 230000008569 process Effects 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000723353 Chrysanthemum Species 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019737 Animal fat Nutrition 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical group [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Goose red sausage and production method.Current bologna sausage is all pork sausages, and fat content is high in bologna sausage, while the content of unsaturated fatty acid is low, while fatty fusing point height is non-digestible in pork bologna sausage.Its composition of the present invention includes: the goose that the goose red sausage includes 25.5%, 22.67% beef, 14.17% Fresh Grade Breast, the cornstarch of 8.5% cuticle, 5.67%-7%, 17.71% water, 1.84% garlic, 1.59% edible salt, 0.35% cotton white sugar, 0.41% spice, food additives and hog intestine.The present invention is used for goose red sausage and production.
Description
Technical field:
The present invention relates to a kind of goose red sausage and production methods.
Background technique:
Current bologna sausage is all pork sausages, and fat content is high in bologna sausage, while the content of unsaturated fatty acid is low, while pork is red
Fatty fusing point height is non-digestible in intestines.
Summary of the invention:
The object of the present invention is to provide a kind of goose red sausage and production methods.
Above-mentioned purpose is realized by following technical scheme:
A kind of goose red sausage, the goose red sausage include 25.5% goose, 22.67% beef, 14.17% Fresh Grade Breast, 8.5%
The cornstarch of cuticle, 5.67%-7%, 17.71% water, 1.84% garlic, 1.59% edible salt, 0.35% cotton white sugar,
0.41% spice, food additives and hog intestine.
The goose red sausage, the food additives include 0.15% compounding meat enema class water tariff collection coagulator,
0.1% glucose, 0.015% D-araboascorbic acid sodium, 0.3% sodium glutamate, 0.012% chrysanthemum and 0.0026%
Sodium nitrite.
The goose red sausage, the compounding meat enema class water tariff collection coagulator is sodium tripolyphosphate, sodium pyrophosphate
With one of calgon or a variety of combinations.
A kind of production method of goose red sausage, this method comprises the following steps:
Step 1: select water content for 63%--68% meat feeling strong, fresh, glossy, free from extraneous odour, the meat without lesion, will be new
Fresh beef, goose, that Fresh Grade Breast repairs connective tissue, lymph, spot, extravasated blood etc. in 10 °C of environment below is macroscopic
Impurity；
Step 2: by after meat cuts according in every 100 Kg meat be added 2.0Kg refined salt, 3.3g sodium nitrite and 1 Kg water ratio
Example is marinated；
Step 3: the double-edged fine-toothed comb for being 7MM with diameter twists beef, the goose pickled, and twists Fresh Grade Breast with 3MM double-edged fine-toothed comb, first plays beef
Starch and equal proportion auxiliary material after dissipating after investment dilution, are then added goose and Fresh Grade Breast and capping vacuumizes 15 points of stirring
Clock；
Step 4: 8 road hog intestines first wash away salt grain with clear water and use 35 DEG C or less water pot intestinal lavage clothing again, be twisted after flinging it is filling simultaneously
And hanging rod；
Step 5: intestines are dried, boiling, sootiness；
Step 6: testing to intestines product, guarantees intestines body close structure, bubble-free, surface free from admixture, intestines body is without damaged, regular.
The production method of the goose red sausage, the detailed process of the step step 2 are as follows: raw meat is cut into 5*
7cm hobboing cutter block after sodium nitrite is dissolved in water, is added in 1Kg water and is uniformly spilled into meat, and marinated temperature control is in 4-7 DEG C, time
48 hours, it is compacted meat, overlay film on container containing, cured meat wants section to have scarlet color, solid elastic tack-free.
The production method of the goose red sausage, the detailed process of the step step 5 are as follows: by intestines product at 70 DEG C
Dry 120 minutes, after at 82 DEG C boiling 30 minutes, after exhaust 2 minutes, sootiness 45 minutes at 80 DEG C, into fruit tree sootiness
Furnace 3-5 hours
The utility model has the advantages that
1. the present invention produces goose red sausage in conjunction with bologna sausage processing technology, 1. protein of goose, amino acid contain using goose as raw material
Amount is high, and meat is fine and smooth, and goose protein content is 22.3%, duck 21.4%, chicken 20.6%, beef 18.7%, mutton
It is 16.7%, the content of certain amino acid is apparently higher than chicken in goose, and if lysine and alanine are higher by 30%, histidine is high
Out 70%.
2. goose of the invention is compared with pork, mutton, fat content is few.Fatty content is 11.2% in goose, and pig
Meat, mutton fat content are respectively 28.8% and 13.6%, and are mostly unsaturated fatty acid in goose, content than pork, beef,
Mutton is all high, is beneficial to health.
3. the fusing point of goose fat of the present invention is 26~34 DEG C, duck, chicken are respectively 34~38 DEG C, 33~40 DEG C, the rouge of domestic animal
Fat fusing point is higher.This illustrates that goose is easier to digest and assimilate.
4. goose of the invention is plant-eating animal, premunition is strong, and meat flavor is good, pollution-free, and it is delicious to become green by people
Food.As the improvement of people's living standards, will change to the consumption habit of high-fat meat, consumption figure also will be increasingly
It is few.Therefore, high-quality meat product can be provided by the production of the goose red sausage of primary raw material of goose for people by developing, so as to improve people
Carnivorous consumption structure.
Specific embodiment:
Embodiment 1:
A kind of goose red sausage, the goose red sausage include 25.5% goose, 22.67% beef, 14.17% Fresh Grade Breast, 8.5%
The cornstarch of cuticle, 5.67%-7%, 17.71% water, 1.84% garlic, 1.59% edible salt, 0.35% cotton white sugar,
0.41% spice, food additives and hog intestine.
Embodiment 2:
According to goose red sausage described in embodiment 1, the food additives include 0.15% compounding meat enema class water tariff collection
Coagulator, 0.1% glucose, 0.015% D-araboascorbic acid sodium, 0.3% sodium glutamate, 0.012% chrysanthemum and
0.0026% sodium nitrite.
Embodiment 3:
The goose red sausage according to embodiment 1 or 2, the compounding meat enema class water tariff collection coagulator is tripolyphosphate
One of sodium, sodium pyrophosphate and calgon or a variety of combinations.
Embodiment 4:
A kind of production method of goose red sausage, this method comprises the following steps:
Step 1: select water content for 63%--68% meat feeling strong, fresh, glossy, free from extraneous odour, the meat without lesion, will be new
Fresh beef, goose, that Fresh Grade Breast repairs connective tissue, lymph, spot, extravasated blood etc. in 10 °C of environment below is macroscopic
Impurity；
Step 2: by after meat cuts according in every 100 Kg meat be added 2.0Kg refined salt, 3.3g sodium nitrite and 1 Kg water ratio
Example is marinated；
Step 3: the double-edged fine-toothed comb for being 7MM with diameter twists beef, the goose pickled, and twists Fresh Grade Breast with 3MM double-edged fine-toothed comb, first plays beef
Starch and equal proportion auxiliary material after dissipating after investment dilution, are then added goose and Fresh Grade Breast and capping vacuumizes 15 points of stirring
Clock；
Step 4: 8 road hog intestines first wash away salt grain with clear water and use 35 DEG C or less water pot intestinal lavage clothing again, be twisted after flinging it is filling simultaneously
And hanging rod；
Step 5: intestines are dried, boiling, sootiness；
Step 6: testing to intestines product, guarantees intestines body close structure, bubble-free, surface free from admixture, intestines body is without damaged, regular.
Embodiment 5:
According to the production method of goose red sausage as described in example 4, the detailed process of the step step 2 are as follows: by raw meat
It is cut into 5*7cm hobboing cutter block, after sodium nitrite is dissolved in water, is added in 1Kg water and is uniformly spilled into meat, temperature is pickled and controls at 4-7 DEG C,
Time is 48 hours, is compacted meat, overlay film on container containing, cured meat wants section to have scarlet color, solid elastic tack-free.
Embodiment 6:
The production method of the goose red sausage according to embodiment 4 or 5, the detailed process of the step step 5 are as follows: by intestines
Product dry 120 minutes at 70 DEG C, after at 82 DEG C boiling 30 minutes, after exhaust 2 minutes, sootiness 45 minutes at 80 DEG C, into
Enter fruit tree Fumigator 3-5 hours.
Claims (6)
1. a kind of goose red sausage, it is characterized in that: the goose red sausage includes 25.5% goose, 22.67% beef, 14.17% chicken
Brisket, the cornstarch of 8.5% cuticle, 5.67%-7%, 17.71% water, 1.84% garlic, 1.59% edible salt, 0.35%
Cotton white sugar, 0.41% spice, food additives and hog intestine.
2. goose red sausage according to claim 1, it is characterized in that: the food additives include 0.15% compounding meat
Bowel lavage class water tariff collection coagulator, 0.1% glucose, 0.015% D-araboascorbic acid sodium, 0.3% sodium glutamate,
0.012% chrysanthemum and 0.0026% sodium nitrite.
3. goose red sausage according to claim 2, it is characterized in that: the compounding meat enema class water tariff collection coagulator is
One of sodium tripolyphosphate, sodium pyrophosphate and calgon or a variety of combinations.
4. a kind of production method of goose red sausage described in claim 1-3, it is characterized in that: this method comprises the following steps:
Step 1: select water content for 63%--68% meat feeling strong, fresh, glossy, free from extraneous odour, the meat without lesion, will be new
Fresh beef, goose, that Fresh Grade Breast repairs connective tissue, lymph, spot, extravasated blood etc. in 10 °C of environment below is macroscopic
Impurity；
Step 2: by after meat cuts according in every 100 Kg meat be added 2.0Kg refined salt, 3.3g sodium nitrite and 1 Kg water ratio
Example is marinated；
Step 3: the double-edged fine-toothed comb for being 7MM with diameter twists beef, the goose pickled, and twists Fresh Grade Breast with 3MM double-edged fine-toothed comb, first plays beef
Starch and equal proportion auxiliary material after dissipating after investment dilution, are then added goose and Fresh Grade Breast and capping vacuumizes 15 points of stirring
Clock；
Step 4: 8 road hog intestines first wash away salt grain with clear water and use 35 DEG C or less water pot intestinal lavage clothing again, be twisted after flinging it is filling and
Hanging rod；
Step 5: intestines are dried, boiling, sootiness；
Step 6: testing to intestines product, guarantees intestines body close structure, bubble-free, surface free from admixture, intestines body is without damaged, regular.
5. the production method of goose red sausage according to claim 4, it is characterized in that: the specific mistake of the step step 2
Journey are as follows: raw meat is cut into 5*7cm hobboing cutter block, after sodium nitrite is dissolved in water, is added in 1Kg water and is uniformly spilled into meat, pickle temperature
At 4-7 DEG C, the time is 48 hours for degree control, is compacted meat, overlay film on container containing, cured meat wants section to have scarlet color, solid
It is elastic tack-free.
6. the production method of goose red sausage according to claim 4, it is characterized in that: the specific mistake of the step step 5
Journey are as follows: by intestines product dry 120 minutes at 70 DEG C, after at 82 DEG C boiling 30 minutes, after exhaust 2 minutes, the sootiness at 80 DEG C
45 minutes, into fruit tree Fumigator 3-5 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667279.1A CN110269200A (en) | 2019-07-23 | 2019-07-23 | Goose red sausage and production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910667279.1A CN110269200A (en) | 2019-07-23 | 2019-07-23 | Goose red sausage and production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110269200A true CN110269200A (en) | 2019-09-24 |
Family
ID=67965205
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910667279.1A Pending CN110269200A (en) | 2019-07-23 | 2019-07-23 | Goose red sausage and production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110269200A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317489A (en) * | 2021-05-19 | 2021-08-31 | 广州海霸王食品有限公司 | Protein gel composition and preparation method and application thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102551087A (en) * | 2011-12-08 | 2012-07-11 | 宁波大学 | Method for preparing goose sausages by using obsolete old gooses |
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
-
2019
- 2019-07-23 CN CN201910667279.1A patent/CN110269200A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912119A (en) * | 2010-07-14 | 2010-12-15 | 黑龙江对青鹅业集团有限公司 | Goose red sausage and making method |
| CN102078000A (en) * | 2010-12-11 | 2011-06-01 | 黑龙江对青鹅业集团有限公司 | Preparation method of smashed goose meat and bone sausage and smashed goose meat and bone foods |
| CN102551087A (en) * | 2011-12-08 | 2012-07-11 | 宁波大学 | Method for preparing goose sausages by using obsolete old gooses |
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317489A (en) * | 2021-05-19 | 2021-08-31 | 广州海霸王食品有限公司 | Protein gel composition and preparation method and application thereof |
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