CN110367472A - Healthy sausage and preparation method thereof - Google Patents

Healthy sausage and preparation method thereof Download PDF

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Publication number
CN110367472A
CN110367472A CN201910712916.2A CN201910712916A CN110367472A CN 110367472 A CN110367472 A CN 110367472A CN 201910712916 A CN201910712916 A CN 201910712916A CN 110367472 A CN110367472 A CN 110367472A
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CN
China
Prior art keywords
parts
sausage
meat
preparation
health
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Application number
CN201910712916.2A
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Chinese (zh)
Inventor
张召
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Lingbi Tongshifu Food Co Ltd
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Lingbi Tongshifu Food Co Ltd
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Priority to CN201910712916.2A priority Critical patent/CN110367472A/en
Publication of CN110367472A publication Critical patent/CN110367472A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/65Sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • A23L13/72Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions using additives, e.g. injection solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention proposes a kind of healthy sausages and preparation method thereof, according to the number of parts by weight, including following raw material: 60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice, 8~15 parts of bitter buckwheat seed and 4~8 parts of seasoning.Preparation method: the 1) pretreatment of raw meat;2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;3) it pickles;4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation;6) sausage irrigated immigration sweathouse is slowly fermented;7) sausage fermented is dried and simultaneously shortening is vacuum-packed.The health sausage can be effectively reduced the content of animal tallow, comply with the idea of modern's healthy diet.

Description

Healthy sausage and preparation method thereof
Technical field
The invention belongs to food technology fields, and in particular to a kind of health sausage and preparation method thereof.
Background technique
Sausage is the traditional meat products in China, is well received by consumers.The production process of sausage generallys use biography at present System technique, i.e., using NO3-N and NO2-N as colour former.The sausage of China has long history, and the type of sausage also has Very much, river taste sausage and Guangdong flavor sausage are broadly divided into.Main do not exist together is that Guangdong flavor is sweet tea, and river taste is peppery 's.The food made before former sausage is the annual New Year, and whenever sausage can be had in present 1 year.But It is the custom eaten homemade sausage the New Year and have become southern many areas, has remained into today always.It is longest in the world Sausage is on December 27th, 2008, and in Romanian capital Bucharest, cook is made one with ingredients such as 70 kilograms of meat, garlics 392 meters of long sausages, to break world record.
Ferment sausage is a kind of traditional fermented food in the country such as France, Germany, Italy, there is technique to investigate, color It the features such as aromatic strongly fragrant, unique flavor, is welcomed by consumers.Ferment sausage will have wide as high-grade fermentation meat product Development space.Its animal tallow content is up to 40%~50% in ferment sausage defect, and solid-state is generally presented at room temperature Fat pork, be the important source material of the ferment sausage of sausage, but its saturated fatty acid and cholesterol level are very high, it is a large amount of to be saturated The digestion and absorption cardiovascular disease of fatty acid and cholesterol.According to " Chinese cardiovascular disease report 2012 " display, if Do not contained, by 2025, the adult cardiovascular number of patients in China will be up to 300,000,000.2010-2030, cardiovascular disease, gallbladder are solid The growth trend of alcohol, which will lead to China, 21,300,000 cardiovascular patients and 7,700,000 cardiovascular deaths.
Summary of the invention
The present invention proposes that a kind of healthy sausage, the health sausage can be effectively reduced the content of animal tallow, comply with The idea of modern's healthy diet.
The technical scheme of the present invention is realized as follows:
A kind of health sausage, according to the number of parts by weight, including following raw material:
60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice, 8~15 parts of bitter buckwheat seed and 4~8 parts of seasoning.
Preferably, the seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.
Preferably, the mass ratio of the dried orange peel, Chinese anise, bechamel, white granulated sugar and salt be 7~8:4~5:6~ 9:5~7:3~4.
It is a further object to provide a kind of preparation methods of healthy sausage, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go Connective tissue etc., is cut into the meat piece of 45~65g of weight, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle Obtain the crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, And casing both ends are tightened, the length of every sausage is controlled in 20~26cm, then pricks aperture on the sausage irrigated;
6) sausage irrigated immigration sweathouse is slowly fermented, fermentation time is 15~20h, fermentation temperature 23 ~28 DEG C, relative humidity is 80~90%;
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.
Preferably, the seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.
Preferably, the diameter of the casing is 16~22mm.
Preferably, the fermentation microorganism used therefor of the step 6) is answering for lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae Combined bacteria.
Preferably, the shortening is specially and sausage is placed in steam copper cooked or be put into hot water to be cooked.
Beneficial effects of the present invention:
1, the present invention pickles the stage in sausage, participates in pickling using the coconut milk slurries of pomelo peel, can effectively remove meat gruel It is greasy, with donkey meat substitute fat pork, reduce the usage amount of animal tallow, and in good taste, be rich in collagen, to skin It is good.
2, the effect of sprouted unpolished rice and bitter buckwheat seed is added in sausage of the present invention, improves the mouthfeel of sausage, and improve blood Flowing, so as to prevent the generation of cardiovascular disease.
Specific embodiment
Embodiment 1
A kind of health sausage, according to the number of parts by weight, including following raw material:
70 parts of pork, 16 parts of donkey meat, 5 parts of pomelo peel, 20 parts of coconut milk, 8 parts of sprouted unpolished rice, 12 parts of bitter buckwheat seed and seasoning 6 Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar And the mass ratio of salt is 7:4:8:6:3.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go Connective tissue etc., is cut into the meat piece of weight 50g, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle Obtain the crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, And casing both ends are tightened, the length of every sausage is controlled in 23cm, then pricks aperture on the sausage irrigated;The diameter of casing For 20mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 18h, fermentation temperature is 25 DEG C, Relative humidity is 85%;Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 2
A kind of health sausage, according to the number of parts by weight, including following raw material:
60 parts of pork, 20 parts of donkey meat, 5 parts of pomelo peel, 15 parts of coconut milk, 10 parts of sprouted unpolished rice, 8 parts of bitter buckwheat seed and seasoning 8 Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar And the mass ratio of salt is 8:5:6:7:4.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go Connective tissue etc., is cut into the meat piece of weight 45g, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle Obtain the crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, And casing both ends are tightened, the length of every sausage is controlled in 26cm, then pricks aperture on the sausage irrigated;The diameter of casing For 22mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 15h, fermentation temperature is 28 DEG C, Relative humidity is 90%;Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 3
A kind of health sausage, according to the number of parts by weight, including following raw material:
80 parts of pork, 10 parts of donkey meat, 3 parts of pomelo peel, 30 parts of coconut milk, 6 parts of sprouted unpolished rice, 15 parts of bitter buckwheat seed and seasoning 4 Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar And the mass ratio of salt is 8:5:9:5:3.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go Connective tissue etc., is cut into the meat piece of weight 65g, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle Obtain the crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, And casing both ends are tightened, the length of every sausage is controlled in 20cm, then pricks aperture on the sausage irrigated;The diameter of casing For 16mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 20h, fermentation temperature is 23 DEG C, Relative humidity is 80%;Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam Pot, which is cooked or is put into hot water, to be cooked.
Embodiment 4
A kind of health sausage, according to the number of parts by weight, including following raw material:
62 parts of pork, 18 parts of donkey meat, 6 parts of pomelo peel, 18 parts of coconut milk, 12 parts of sprouted unpolished rice, 12 parts of bitter buckwheat seed and seasoning 5 Part.Seasoning is made of dried orange peel, Chinese anise, bechamel, white granulated sugar and salt.Dried orange peel, Chinese anise, bechamel, white granulated sugar And the mass ratio of salt is 7:4:9:7:4.
Preparation method, comprising the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, then cleaned, boned and go Connective tissue etc., is cut into the meat piece of weight 52g, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and pickle Obtain the crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, And casing both ends are tightened, the length of every sausage is controlled in 24cm, then pricks aperture on the sausage irrigated;The diameter of casing For 20mm.
6) sausage irrigated immigration sweathouse slowly being fermented, fermentation time 20h, fermentation temperature is 25 DEG C, Relative humidity is 90%;Fermentation microorganism used therefor is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.Shortening is specially that sausage is placed in steam Pot, which is cooked or is put into hot water, to be cooked.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all in essence of the invention Within mind and principle, any modification, equivalent replacement, improvement and so on be should all be included in the protection scope of the present invention.

Claims (8)

1. a kind of health sausage, which is characterized in that according to the number of parts by weight, including following raw material:
60~80 parts of pork, 10~20 parts of donkey meat, 3~6 parts of pomelo peel, 15~30 parts of coconut milk, 6~12 parts of sprouted unpolished rice, bitter buckwheat 8~15 parts of seed and 4~8 parts of seasoning.
2. health sausage according to claim 1, which is characterized in that the seasoning is by dried orange peel, Chinese anise, white sauce Oil, white granulated sugar and salt composition.
3. health sausage according to claim 2, which is characterized in that the dried orange peel, Chinese anise, bechamel, white granulated sugar And the mass ratio of salt is 7~8:4~5:6~9:5~7:3~4.
4. the preparation method of health sausage as described in claim 1, which comprises the following steps:
1) pretreatment of raw meat: frozen ass meat, cold pork are rinsed with flowing cold water and thawed, connective is then cleaned, bones and go Tissue etc., is cut into the meat piece of 45~65g of weight, and meat piece is rubbed by meat grinder into meat gruel;
2) mashing is carried out after mixing pomelo peel with coconut milk to handle to obtain slurries;
3) meat gruel of step 1) is added in the slurries of step 2), then seasoning is added to slurries and carries out being pickled to obtain The crude product pickled;
4) sprouted unpolished rice and bitter buckwheat seed are ground to be mixed to get again after obtaining powder respectively, mixed-powder;
5) crude product pickled is stirred evenly with mixed-powder, then carries out it and be put into casing to carry out enema operation, and prick The length at tight casing both ends, every sausage is controlled in 20~26cm, then pricks aperture on the sausage irrigated;
6) sausage irrigated immigration sweathouse is slowly fermented, fermentation time is 15~20h, and fermentation temperature is 23~28 DEG C, relative humidity is 80~90%;
7) sausage fermented is dried and simultaneously shortening is vacuum-packed.
5. the preparation method of health sausage according to claim 4, which is characterized in that the seasoning is by dried orange peel, illiciumverum Fennel, bechamel, white granulated sugar and salt composition.
6. it is according to claim 4 health sausage preparation method, which is characterized in that the diameter of the casing be 16~ 22mm。
7. the preparation method of health sausage according to claim 4, which is characterized in that micro- used in the fermentation of the step 6) Biology is the compound bacteria of lactobacillus acidophilus, Bifidobacterium and saccharomyces cerevisiae.
8. the preparation method of health sausage according to claim 4, which is characterized in that the shortening is specially to set sausage It is cooked or is put into hot water in steam copper and be cooked.
CN201910712916.2A 2019-08-02 2019-08-02 Healthy sausage and preparation method thereof Withdrawn CN110367472A (en)

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CN201910712916.2A CN110367472A (en) 2019-08-02 2019-08-02 Healthy sausage and preparation method thereof

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112655900A (en) * 2020-11-23 2021-04-16 临沂金锣文瑞食品有限公司 Glutinous rice pork sausage and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112655900A (en) * 2020-11-23 2021-04-16 临沂金锣文瑞食品有限公司 Glutinous rice pork sausage and preparation method thereof

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Application publication date: 20191025