CN113273668A - Process method for preparing sausage at low temperature by replacing nitrite with red amaranth powder - Google Patents
Process method for preparing sausage at low temperature by replacing nitrite with red amaranth powder Download PDFInfo
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- CN113273668A CN113273668A CN202110604735.5A CN202110604735A CN113273668A CN 113273668 A CN113273668 A CN 113273668A CN 202110604735 A CN202110604735 A CN 202110604735A CN 113273668 A CN113273668 A CN 113273668A
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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
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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
- A23L13/40—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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process method for preparing a sausage at a low temperature by using amaranth powder to replace nitrite, belongs to the technical field of sausage preparation processes, and mainly solves the technical problem that the content of nitrite in the existing sausage is too high. The technical scheme of the invention is as follows: a process method for preparing sausage at low temperature by using amaranth powder to replace nitrite comprises the following steps: comprises the following steps; 1) preprocessing red amaranth; 2) preparing sausage stuffing; 3) filling the sausage; 4) baking and cooking at low temperature; 5) and (6) cooling the finished product. The invention has the advantages of natural health, good taste, beautiful color, simple preparation process and the like.
Description
Technical Field
The invention belongs to the technical field of sausage preparation processes, and particularly relates to a process method for preparing a sausage at a low temperature by replacing nitrite with red amaranth powder.
Background
The sausage has been used as a typical representative of the traditional preserved meat products for over 1000 years from now, and compared with various sausages such as Guangdong sausage, Sichuan sausage, Jiangsu Rugao sausage, Zhejiang pig and beef mixed sausage, Hunan big sausage and the like which are famous, various sausages have different processing methods and characteristics, and are deeply popular with people, so the sausage plays a significant role in the production of meat products.
Nitrite is widely used in sausage processing as a food additive allowed by the national food sanitation act. The sausage is reacted with myoglobin to generate nitrosomyoglobin which is pink, and the sausage is endowed with attractive color, namely, color development; meanwhile, the propagation of microorganisms can be inhibited, namely the preservative effect; the sausage can also have elasticity and good taste, eliminate the peculiar smell of raw meat and improve the product quality. However, nitrite is also a recognized carcinogen and has great harm to human body.
Aiming at the phenomena, partial research is carried out to reduce or replace the addition of nitrite, but the defects of poor taste of the sausage, decoloration, excessive nitrite residue and the like exist.
Therefore, it is very necessary to develop a preparation process which can completely replace the addition of nitrite and can effectively maintain the flavor of the sausage.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides a process method for preparing sausage at low temperature by using amaranth powder to replace nitrite, and solves the technical problem of overhigh nitrite content in the existing sausage. In order to solve the problems, the technical scheme of the invention is as follows: the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: sequentially adding 0.2-1 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
By adopting the process method, the nitrite is replaced by the red amaranth powder in the sausage preparation process, so that the addition of the nitrite can be effectively avoided, the nitrate content of the amaranth can reach 2977.3mg/kg, exceeds the nitrate content of plants such as celery, carrot, beet and the like, and is one of ideal sources of nitrite vegetable source substitutes. The red amaranth contains pigment with bright color and no toxicity, is edible natural pigment, and contains amaranth as main component.
Compared with the prior art, the invention has the advantages of natural health, good taste, beautiful color, simple preparation process and the like.
Detailed Description
The present invention will be described in further detail with reference to examples.
The first embodiment is as follows:
the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: sequentially adding 0.2 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts by weight of starch, 2 parts by weight of salt, 1 part by weight of white granulated sugar, 0.5 part by weight of ginger powder, 0.3 part by weight of monosodium glutamate, 0.2 part by weight of pepper, 2 parts by weight of light soy sauce and 1 part by weight of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
Through measurement, the sausage prepared by the process has sensory evaluation, hardness, elasticity, viscosity and chewiness as shown in the following table:
example two:
the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: adding 0.4 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing in sequence, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
Through measurement, the sausage prepared by the process has sensory evaluation, hardness, elasticity, viscosity and chewiness as shown in the following table:
the nitrite content, volatile basic nitrogen content and peroxide measurements are shown in the following tables:
example three:
the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: adding 0.6 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing in sequence, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
Through measurement, the sausage prepared by the process has sensory evaluation, hardness, elasticity, viscosity and chewiness as shown in the following table:
example four:
the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: adding 0.8 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing in sequence, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
Through measurement, the sausage prepared by the process has sensory evaluation, hardness, elasticity, viscosity and chewiness as shown in the following table:
example five:
the process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: adding 1 part by weight of red amaranth powder and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing in sequence, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
Through measurement, the sausage prepared by the process has sensory evaluation, hardness, elasticity, viscosity and chewiness as shown in the following table:
example six (blank group):
a process for preparing sausage comprises the following steps;
1) preparing sausage stuffing: adding 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing, and stirring for 15-20 min at the temperature lower than 10 ℃ under the dark light condition;
2) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 1) into the small pig casing, and puncturing holes with small needles to deflate after filling;
3) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 2 hr;
4) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 1 part of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
The measured nitrite content, volatile basic nitrogen content and peroxide measurements are shown in the following tables:
example seven (control group):
a process method for preparing sausage by using nitrite comprises the following steps;
1) preparing sausage stuffing: sequentially adding 0.01 part by weight of nitrite and 10 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing, and stirring for 15-20 min at the temperature lower than 10 ℃ under the dark light condition;
2) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 1) into the small pig casing, and puncturing holes with small needles to deflate after filling;
3) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
4) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
Further, the auxiliary materials comprise 3 parts by weight of starch, 2 parts by weight of salt, 1 part by weight of white granulated sugar, 0.5 part by weight of ginger powder, 0.3 part by weight of monosodium glutamate, 0.2 part by weight of pepper, 2 parts by weight of light soy sauce and 1 part by weight of oyster sauce.
Further, the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
The measured nitrite content, volatile basic nitrogen content and peroxide measurements are shown in the following tables:
by comparing the first to fifth examples, it is found that the color development effect, the preservation effect and the antioxidant effect of the sausage are best when the amount of the red amaranth powder added is 0.4 part by weight in the second example.
By comparing example two, example six and example seven, it can be seen that:
1) in the red amaranth group of the second example, the nitrite content is slightly increased compared with the blank group of the sixth example, but the nitrite content in the second example is obviously much less than that in the seventh example; example heptanitrite group is the group with the highest nitrite content.
2) Volatile basic nitrogen represents the degree of decomposition of the protein, the higher the index, the higher the degree of spoilage of the sausage. The magnitude of the increase in volatile basic nitrogen (degree of protein breakdown) in the example two red amaranth group was between the example six blank group and the example heptanitrite group. The magnitude of the increase in volatile basic nitrogen in the six blank groups of examples was highest.
3) The peroxide number represents the degree of oxidation of the fat, the higher the index, the higher the degree of rancidity of the sausage. The magnitude of the increase in peroxide number (degree of fat oxidation) in the second red amaranth group of example was between the six blank group of example and the heptanitrite group of example. The rise in peroxide number was highest in the six blank group of examples.
Claims (3)
1. The process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder is characterized by comprising the following steps: comprises the following steps;
1) preprocessing red amaranth: cleaning fresh red amaranth, airing the fresh red amaranth, putting the dried red amaranth into an electrothermal blowing drying oven with the temperature of 35 ℃ for low-temperature blowing drying treatment, and then crushing to prepare red amaranth powder;
2) preparing sausage stuffing: sequentially adding 0.2-1 part by weight of red amaranth powder and 11 parts by weight of auxiliary materials into 250 parts by weight of raw material meat stuffing, and stirring for 15-20 min at the temperature lower than 10 ℃ under the condition of dark light;
3) filling the sausage: cleaning the inner part and the outer part of the small pig casing, soaking the small pig casing with white wine for 3-4 hours to remove fishy smell, filling the sausage stuffing prepared in the step 2) into the small pig casing, and puncturing holes with small needles to deflate after filling;
4) baking and boiling at low temperature: boiling the filled sausage in a pot at 100 deg.C for 5min, and baking in an oven at 60 deg.C for 1 hr;
5) and (5) cooling a finished product: and after naturally cooling the sausage body to room temperature, sending the sausage body into a refrigeration house at the temperature of 0-4 ℃ for cooling for 12 hours to obtain the finished product of the sausage.
2. The process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder as claimed in claim 1, is characterized in that: the auxiliary materials comprise 3 parts of starch, 2 parts of salt, 1 part of white granulated sugar, 0.5 part of ginger powder, 0.3 part of monosodium glutamate, 0.2 part of pepper, 2 parts of light soy sauce and 0.4 part of oyster sauce by weight.
3. The process method for preparing the sausage at low temperature by replacing nitrite with the red amaranth powder as claimed in claim 1, is characterized in that: the weight ratio of fat meat to lean meat in the raw material meat stuffing is 2: 8.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819936A (en) * | 2017-02-15 | 2017-06-13 | 扬州大学 | A kind of purple vegetable juice sausage and preparation method thereof |
| CN108835538A (en) * | 2018-04-25 | 2018-11-20 | 许昌学院 | A kind of no nitrite sausage and preparation method thereof |
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2021
- 2021-05-31 CN CN202110604735.5A patent/CN113273668A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106819936A (en) * | 2017-02-15 | 2017-06-13 | 扬州大学 | A kind of purple vegetable juice sausage and preparation method thereof |
| CN108835538A (en) * | 2018-04-25 | 2018-11-20 | 许昌学院 | A kind of no nitrite sausage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 葛庆丰: "紫色蔬菜汁对中式香肠品质特性的影响", 《安徽农业科学》 * |
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