CN111838567A - Preparation method of Sichuan-style sausage - Google Patents

Preparation method of Sichuan-style sausage Download PDF

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Publication number
CN111838567A
CN111838567A CN202010632013.6A CN202010632013A CN111838567A CN 111838567 A CN111838567 A CN 111838567A CN 202010632013 A CN202010632013 A CN 202010632013A CN 111838567 A CN111838567 A CN 111838567A
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China
Prior art keywords
sausage
smoking
sichuan
hours
style
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Pending
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CN202010632013.6A
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Chinese (zh)
Inventor
周超超
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Guizhou Qian Fu Xiang Food Co ltd
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Guizhou Qian Fu Xiang Food Co ltd
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Priority to CN202010632013.6A priority Critical patent/CN111838567A/en
Publication of CN111838567A publication Critical patent/CN111838567A/en
Pending legal-status Critical Current

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    • 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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/044—Smoking; Smoking devices
    • 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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/70—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 invention discloses a method for preparing Sichuan-style sausage, which relates to the technical field of food processing, is used for improving the processing technology of Sichuan-style sausage, and comprises the following steps: mincing raw meat, adding edible salt, pepper powder, white spirit, monosodium glutamate and food additives, uniformly stirring, pickling for 10-15 hours, and performing sausage filling and molding; drying and hanging the formed sausage body, smoking, cooling and packaging to obtain the Sichuan-style sausage; the smoking material adopted by the smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, and the smoking is carried out in three stages; according to the invention, wood and auxiliary materials are utilized for smoking, and meanwhile, the smoking time is divided into three stages, so that the product with strong flavor, bright color and rich fragrance layers is obtained, the fat content of the product is lower, the protein content is high, and the requirements of modern healthy diet are met.

Description

Preparation method of Sichuan-style sausage
Technical Field
The invention discloses a method for making Sichuan-style sausage, relates to the technical field of food processing, and particularly relates to a meat product processing technology.
Background
The sausage in China has a long history, and the types of the sausage are also many, and the sausage is mainly divided into Sichuan-style sausage and Guangdong-style sausage, wherein the Sichuan-style sausage is a famous Chinese flavor dish in Sichuan, belongs to Sichuan cuisine, has salty and fresh mouthfeel, and is convenient for getting cooked rice, steaming or cooking or slicing and frying. The sausage is a long cylindrical tubular food prepared by mincing animal meat and filling casing into the meat, so as to prepare meat products for storage.
In the prior art, the taste of Sichuan-style sausages is uneven, many Sichuan-style sausages are only salty and spicy but not fragrant, and although certain fragrance is added to some smoked-flavor sausages, the sausages have blackened surface color, and are not bright enough and stable enough in color.
Disclosure of Invention
The invention aims to: the manufacturing method of the Sichuan-style sausage is provided, wood and auxiliary materials are used for smoking, meanwhile, smoking time is divided into three stages, the product with strong flavor, bright color and rich aroma levels is obtained, the fat content of the product is low, the protein content is high, and the requirements of modern healthy diet are met.
The technical scheme adopted by the invention is as follows:
in order to realize the purpose, the invention provides a method for preparing Sichuan-style sausage, which comprises the following steps:
mincing raw meat, adding edible salt, pepper powder, white spirit, monosodium glutamate and food additives, uniformly stirring, pickling for 10-15 hours, and performing sausage filling and molding; drying and hanging the formed sausage body, smoking, cooling and packaging to obtain the Guangdong flavor sausage;
the smoking material used for smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell; cypress and cedar are selected as basic wood smoking materials, so that the resin is less, the smoke taste is good, black smoke cannot be generated, the surface of the sausage can be prevented from blackening, the content of hemicellulose in the cypress and cedar components is high, the hemicellulose contains phenol components, the fragrance is realized, the special smell can be endowed to the sausage, and the fragrance is improved; the rice hull and the corn stalk are good smoking materials, and the materials are cheap; adding dried orange peel, cassia bark, oil-tea camellia shell and Chinese chestnut shell, wherein the materials have unique fragrance and are added into the smoking materials as auxiliary materials, so that the auxiliary materials exert the flavor of the smoking materials, and finally, the product with strong smoking flavor and rich fragrance layers is obtained;
The smoking is carried out in three stages, wherein in the first stage, the temperature is kept at 55-60 ℃ for smoking for 5 hours, so that the sausage is preliminarily shaped and shrunk; the second stage is to keep the temperature at 65-70 ℃ for smoking for 10 hours, after the shaping shrinkage of the first stage, the smoking temperature is increased in the second stage, the generation of ester components is facilitated, and the ester components can improve the fat flavor of the sausage, so that the flavor of the sausage is improved; and in the third stage, the temperature is kept at 55-60 ℃ for smoking for 5 hours, and in the third stage, the temperature is reduced for smoking, so that the moisture content of the sausage is ensured, the components and the texture of the sausage are stabilized, the meat quality of the sausage is compact, rich and elastic, and the taste is good.
Preferably, after the enema is shaped, a needle hole is punctured in the intestine body by a needle, and then the intestine body is ligated by the rope sections.
Preferably, in the smoking material, the mass ratio of cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell is 10:10:5:5:3:1:2: 1.5.
Preferably, the relative humidity of the environment is maintained below 20% during said smoking. The lower environmental humidity is beneficial to the color formation and fixation of the sausage, promotes the color development of the product and ensures that the color of the surface of the product is more uniform.
Preferably, the raw meat comprises fat meat, lean meat and pigskin, and the mass ratio of the fat meat, the lean meat and the pigskin is 15:3: 2. The conventional raw meat has high fat content and greasy taste, and the greasy degree of the taste is more aggravated if the fat content is high, but the protein content can be improved by adding the high-protein pigskin according to the pork proportion, the meat quality of the sausage prepared by the method is more elastic due to the rich large amount of collagen, the taste is richer, and therefore the product with higher protein content and lower fat content can be obtained, and the modern healthy diet habit is better met.
Preferably, the mass ratio of the raw meat, the edible salt, the Chinese prickly ash powder, the white spirit, the monosodium glutamate and the food additive is 100 (1.5-1.7): (1-1.2): 1.5-2): 0.5 (0.1-0.145).
Preferably, the mass ratio of the raw meat, the edible salt, the pepper powder, the white spirit, the monosodium glutamate and the food additive is 100:1.5:1:2:0.5: 0.145.
Preferably, the food additive comprises sodium nitrite, sodium D-isoascorbate and sodium dehydroacetate.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, the sausage is smoked and dried by adopting a smoking process, cedar and fir are selected as basic wood smoking materials, so that the resin is less, the smoke taste is good, black smoke cannot be generated, the surface of the sausage can be prevented from blackening, the hemicellulose content in the cedar and fir components is high, the hemicellulose contains phenol components, the fragrance is provided, the sausage can be endowed with special smell, and the fragrance is improved; the rice hull and the corn stalk are good smoking materials, and the materials are cheap; adding pericarpium Citri Tangerinae, cortex Cinnamomi Japonici, oil tea hull and chestnut hull, which have unique fragrance, and adding into smoking material as adjuvants to give full play to the flavor of each adjuvant, to obtain the final product with rich smoking flavor and rich fragrance.
2. The smoking of the invention is divided into three stages, wherein the first stage leads the sausage to be primarily shaped and contracted; after the shaping shrinkage in the first stage, the smoking temperature is increased in the second stage, so that the generation of ester components is facilitated, and the ester components can improve the fat flavor of the sausage, so that the flavor of the sausage is improved; and in the third stage, the temperature is reduced, the smoking is carried out, the moisture content of the sausage is ensured, and simultaneously the components and the texture of the sausage are stabilized, so that the meat quality of the sausage is compact, rich and elastic, and the taste is good.
3. The conventional raw meat has high fat content and greasy taste, and the greasy degree of the taste can be aggravated if the fat content is high, the high-protein pigskin is added into the raw meat, so that the protein content can be improved, the meat quality of the prepared sausage can be more elastic due to the abundant collagen, the taste is richer, and meanwhile, the product with higher protein content and lower fat content can be obtained through reasonable proportion design, so that the requirements of modern healthy diet are better met.
Detailed Description
The technical solutions of the present invention will be described clearly and completely below, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.5kg of edible salt, 1kg of pepper powder, 2kg of white spirit, 0.5kg of monosodium glutamate, 0.015kg of sodium nitrite, 0.1kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, stirring uniformly, pickling for 10-15 hours, and filling and molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 2
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.7kg of edible salt, 1.2kg of pepper powder, 1.7kg of white spirit, 0.5kg of monosodium glutamate, 0.01kg of sodium nitrite, 0.06kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, uniformly stirring, pickling for 10-15 hours, and performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 3
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.5kg of edible salt, 1kg of pepper powder, 1.5kg of white spirit, 0.5kg of monosodium glutamate, 0.01kg of sodium nitrite, 0.1kg of D-sodium erythorbate and 0.02kg of sodium dehydroacetate, uniformly stirring, pickling for 10-15 hours, and performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 4
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.7kg of edible salt, 1kg of pepper powder, 1.7kg of white spirit, 0.5kg of monosodium glutamate, 0.015kg of sodium nitrite, 0.075kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, uniformly stirring, pickling for 10-15 hours, and then performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 5
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.6kg of edible salt, 1kg of pepper powder, 1.5kg of white spirit, 0.5kg of monosodium glutamate, 0.01kg of sodium nitrite, 0.095kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, stirring uniformly, pickling for 10-15 hours, and performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 6
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.5kg of edible salt, 1.2kg of pepper powder, 1.8kg of white spirit, 0.5kg of monosodium glutamate, 0.015kg of sodium nitrite, 0.1kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, stirring uniformly, pickling for 10-15 hours, and performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 7
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.6kg of edible salt, 1.2kg of pepper powder, 2kg of white spirit, 0.5kg of monosodium glutamate, 0.015kg of sodium nitrite, 0.1kg of D-sodium erythorbate and 0.015kg of sodium dehydroacetate, stirring uniformly, pickling for 10-15 hours, and then performing enema molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Example 8
The embodiment provides a manufacturing method of Sichuan-style sausage, which comprises the following manufacturing steps:
mincing 100kg of raw meat, adding 1.5kg of edible salt, 1kg of pepper powder, 2kg of white spirit, 0.5kg of monosodium glutamate, 0.015kg of sodium nitrite, 0.1kg of D-sodium erythorbate and 0.03kg of sodium dehydroacetate, stirring uniformly, pickling for 10-15 hours, and filling and molding; drying the formed sausage, hanging and dripping water drops on the surface, smoking by using a smoking material consisting of cypress, fir, rice husk, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell, wherein the smoking is carried out in three stages, the first stage is carried out at 55-60 ℃ for 5 hours, the second stage is carried out at 65-70 ℃ for 10 hours, the third stage is carried out at 55-60 ℃ for 5 hours, and then cooling and packaging are carried out to obtain the Sichuan-flavor sausage.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; these modifications and substitutions do not cause the essence of the corresponding technical solution to depart from the scope of the technical solution of the embodiments of the present invention, and are intended to be covered by the claims and the specification of the present invention.

Claims (8)

1. The manufacturing method of the Sichuan flavor sausage is characterized by comprising the following manufacturing steps:
mincing raw meat, adding edible salt, pepper powder, white spirit, monosodium glutamate and food additives, uniformly stirring, pickling for 10-15 hours, and performing sausage filling and molding; drying and hanging the formed sausage body, smoking, cooling and packaging to obtain the Sichuan-style sausage;
the smoking material used for smoking comprises cypress, fir, rice hull, corn stalk, dried orange peel, cassia bark, camellia oleifera shell and chestnut shell;
the smoking is carried out in three stages, wherein the temperature is kept at 55-60 ℃ for smoking for 5 hours in the first stage, the temperature is kept at 65-70 ℃ for smoking for 10 hours in the second stage, and the temperature is kept at 55-60 ℃ for smoking for 5 hours in the third stage.
2. The method for making Sichuan-style sausage according to claim 1, wherein the sausage is shaped, and then the sausage is ligated by sections with strings after the sausage is punctured with a needle.
3. The manufacturing method of the Sichuan-style sausage as claimed in claim 1, wherein the smoked material comprises cypress, cedar, rice hull, corn stalk, dried orange peel, cinnamon, camellia oleifera shell and chestnut shell in a mass ratio of 10:10:5:5:3:1:2: 1.5.
4. The method for making Sichuan flavor sausage of claim 1, wherein the relative humidity of the environment is maintained below 20% during the smoking process.
5. The method for making Sichuan-style sausage according to claim 1, wherein the raw meat comprises fat meat, lean meat and pigskin in a mass ratio of 15:3: 2.
6. The method for making Sichuan-style sausage according to claim 1, wherein the mass ratio of the raw meat, the edible salt, the pepper powder, the white spirit, the monosodium glutamate and the food additive is 100 (1.5-1.7): 1-1.2): 1.5-2): 0.5 (0.1-0.145).
7. The manufacturing method of the Sichuan-style sausage as claimed in claim 1, wherein the mass ratio of the raw meat, the edible salt, the pepper powder, the white spirit, the monosodium glutamate and the food additive is 100:1.5:1:2:0.5: 0.145.
8. The method for preparing Sichuan flavor sausage of claim 1, wherein the food additives include sodium nitrite, sodium D-isoascorbate and sodium dehydroacetate.
CN202010632013.6A 2020-07-03 2020-07-03 Preparation method of Sichuan-style sausage Pending CN111838567A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999693A (en) * 2010-12-23 2011-04-06 四川金忠食品股份有限公司 Method for processing Sichuan-style sausage
CN102302186A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Spicy Taiwanese-style grilled sausage and processing method thereof
CN106962816A (en) * 2017-04-14 2017-07-21 湖南唐人神肉制品有限公司 A kind of manual sausage and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101999693A (en) * 2010-12-23 2011-04-06 四川金忠食品股份有限公司 Method for processing Sichuan-style sausage
CN102302186A (en) * 2011-07-04 2012-01-04 天津宝迪农业科技股份有限公司 Spicy Taiwanese-style grilled sausage and processing method thereof
CN106962816A (en) * 2017-04-14 2017-07-21 湖南唐人神肉制品有限公司 A kind of manual sausage and preparation method thereof

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
杨锡洪等: "广式腊肠加工新技术研究进展", 《食品与机械》 *
汤定明: "肉制品烟熏加工技术(上)", 《农家顾问》 *

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Application publication date: 20201030