CN1158707A - Nutritive hammy sausage and its production process - Google Patents
Nutritive hammy sausage and its production process Download PDFInfo
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- CN1158707A CN1158707A CN96103034A CN96103034A CN1158707A CN 1158707 A CN1158707 A CN 1158707A CN 96103034 A CN96103034 A CN 96103034A CN 96103034 A CN96103034 A CN 96103034A CN 1158707 A CN1158707 A CN 1158707A
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Abstract
Nutritive hammy sausage is produced by adding kelp in 0.5-5 wt% to the material of hammy sausage of pork, beef and chicken separately, so as to reinforce the nutritive component of hammy sausage by using I, Ca, Fe and other components essential for human body. Technologically, cleaned kelp is crushed to grains and is mixed with the common sausage material, i.e., mixed meat, oil, plant protein and starch. After that, the material enters following ordinary steps for producing hammy sausage.
Description
The present invention relates to a kind of meat products, particularly relate to the ham sausage that mainly constitutes by animal meat, grease, starch, value thing albumen, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, plastic casing etc.
Existing commercially available spring all, pork ham intestines, beef ham intestines, the chicken ham sausage of multiple brands such as Shuan Hui, Zheng Rong mostly be such, it is good that they are easy to preservation, instant, delicious flavour, nutrition, but content of iodine is few in its nutrition, calcium, iron equal size are also lower, and the nutrition of this respect can not be provided to people better.
The purpose of this invention is to provide that a kind of to contain iodine abundanter, increase the nutritive ham of human essential elementses such as calcium, iron simultaneously again.
For reaching the products scheme that goal of the invention takes be: mainly by plastic casing, animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, in the pork ham intestines or beef ham intestines or chicken ham sausage that colour former and other additive etc. constitute, (this percentage is done standard with dried sea-tangle to increase sea-tangle 0.5% to 5% by weight, the sea-tangle that it is good that bright in this way sea-tangle or bubble rise can be converted by the percentage of dried sea-tangle because of the water content difference), utilize the iodine in the sea-tangle, calcium, iron is strengthened the iodine of ham sausage, calcium, needed by human nutrition such as iron.After the ham sausage material has increased sea-tangle, total moisture content is adjusted to existing ham sausage equally, adjusted to total salinity with existing ham sausage the same.
Basically continue to use the manufacture craft of the ham sausage that does not increase sea-tangle for reaching technological process that goal of the invention takes, as clean the meat material, pulverize the meat material, the animal meat that crushes, grease, vegetable protein and starch stir mix, add spice and additive, emulsification, vacuumize, bowel lavage, high-temperature maturation and sterilization etc., difference is: the sea-tangle that has cleaned up be ground into granule size with do not influence enter after operation degree of being, (granularity as dried sea-tangle can be at the particle below 1 millimeter, the granularity of the sea-tangle that it is good that bright sea-tangle or bubble rise can be below 2 millimeters), and with the animal meat that crushes, grease, vegetable protein evenly stirs mix with raw materials such as starch and is in the same place, and then enters down common operation one.Increased at the ham sausage material and behind the sea-tangle percentage of total salinity have been adjusted to existing ham sausage equally, adjusted to total moisture content percentage with existing ham sausage the same.
Special recommendation be the dried sea-tangle that has cleaned up be ground into the particle of granularity below 1 millimeter (size of granularity with sea-tangle in stirred vessel, steep do not influence after rising enter after operation degree of being), when the animal meat that crushes, grease, vegetable protein and starch are stirred mix, put into that to stir mix more together in the middle of their even, and then enter down common operation one.This is can spread its most iodine and other nutrition when rising in the water of sending out that rises and cause and lose waste because sea-tangle long period bubble is sent out in water, fully absorbs its iodine of moisture and other nutrition when stirring mix in other ham sausage material again and is diffused in the ham sausage material and does not lose waste with regard to not causing but dried sea-tangle particle put into.
When ham sausage of the present invention with add iodine added sea-tangle quantity when main can be more on the low side, when ham sausage of the present invention with add calcium, added sea-tangle quantity can be more on the high side when iron was main, and can have a mind to make the I in the sea-tangle to lose in bubble rises by the process of sea-tangle.
Adding sea-tangle quantity when ham sausage of the present invention wants mouthfeel better can be more on the low side, added sea-tangle quantity can be more on the high side when ham sausage of the present invention can be sacrificed some mouthfeels, and can have a mind to make the I in the sea-tangle to lose in bubble rises by the process of sea-tangle.
Cause iron content in sea-tangle is more, for preventing the oxidation of iron ion to ascorbic acid, also in order to make the easier quilt of ferro element go into to absorb, so by the dried sea-tangle weight that increases 0.01% to 0.025% (this percentage is done standard with dried sea-tangle, the sea-tangle that it is good that bright in this way sea-tangle or bubble rise can be by the percentage conversion of dried sea-tangle because of the water content difference) increase phosphate, and the phosphate that increases is dissolved in is in the water of 5000 times to 2000 times of its weight, the weight that makes phosphate solution is 0.5 times of the dried sea-tangle weight that increases approximately, evenly be sprayed on the dried sea-tangle that increases that is ground into particle again and stir this solution, film releasing is carved in solution is absorbed into dried sea-tangle particle slightly, then this main laminaria particle is put into and filled the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
Cause iron content in sea-tangle is more, for preventing the oxidation of iron ion to ascorbic acid, also ferro element is easier to be absorbed by the people in order to make, so by the dried sea-tangle weight that increases 0.01% to 0.025% (this percentage is done standard with dried sea-tangle, the sea-tangle that it is good that bright in this way sea-tangle or bubble rise can be by the percentage conversion of dried sea-tangle because of the water content difference) increase ascorbic acid, the dissolution of ascorbic acid that increases is made the weight of ascorbic acid solution in the water that is 5000 times to 2000 times of its weight be 0.5 times of the dried sea-tangle weight that increases approximately, evenly be sprayed on the dried sea-tangle that increases that is ground into particle again and stir this solution, film releasing is carved in solution is absorbed into dried sea-tangle particle slightly, then this main laminaria particle is put into and filled the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
Cause iron content in sea-tangle is more, for preventing the oxidation of iron ion to ascorbic acid, also iron is easier to be absorbed by the people in order to make, so by the dried sea-tangle weight that increases 0.01% to 0.025% (this percentage is done standard with dried sea-tangle, the sea-tangle that it is good that bright in this way sea-tangle or bubble rise can be by the percentage conversion of dried sea-tangle because of the water content difference) increase citric acid, it is that to make the weight of citric acid solution in the water of 3000 times to 2000 times of its weight be 0.5 times of the dried sea-tangle weight that increases approximately that the citric acid that increases is dissolved in, evenly be sprayed on the dried sea-tangle that increases that is ground into particle again and stir this solution, film releasing is carved in solution is absorbed into dried sea-tangle particle slightly, then this main laminaria particle is put into and filled the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
If what increase is that bright sea-tangle or bubble are when rising by sea-tangle (water content about 50% is advisable), before it is ground into particle and joins in other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put slightly moments later this main laminaria particle to be put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
If what increase is that bright sea-tangle or bubble are when rising by sea-tangle (water content about 50% is advisable), before it is ground into particle and joins in other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put slightly moments later this main laminaria particle to be put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
If what increase is that bright sea-tangle or bubble are when rising by sea-tangle (water content about 50% is advisable), before it is ground into particle and joins in other ham sausage material, proportionately convert 0.01% to 0.025% of dried sea-tangle weight and increase citric acid, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put slightly moments later this main laminaria particle to be put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
Because pork, beef, it is few to contain iodine in the chicken, pork, beef, the average per 100 gram less thaies of the less three kinds of meat of calcic are 10 milligrams in the chicken, pork, beef, average per 100 grams of the also less three kinds of meat of iron content are about 1.5 milligrams in the chicken, and the dried sea-tangle of per 100 grams contains iodine up to 24 milligrams, calcic is up to 1177 milligrams, 150 milligrams of iron content, because the present invention has increased an amount of sea-tangle in ham sausage, and take above-mentioned process program, make nutritive ham of the present invention from the sea-tangle that increases, obtain more iodine, increase calcium, needed by human nutrition such as iron are so that the natural food sea-tangle is safe and reliable because of what add.The 100 gram finished product nutritive hams that account for gross weight 1% dried sea-tangle with adding are example, removing in the production process a spot of iodine loses, can obtain approximately 0.2 milligram of iodine (can satisfy the requirement of one day iodine of adult), increase about 1.5 milligrams of about 11 milligrams of calcium, iron (calcium that increases, iron amount all above with the common ham sausage calcium of weight, more than a times of iron content).The 100 gram finished product nutritive hams that account for gross weight 5% sea-tangle (being converted to dried sea-tangle weight) with adding are example again, just approximately can increase about 55 milligrams of calcium, about 7.5 milligrams of iron (calcium that increases, iron amount all surpass with the common ham sausage calcium of weight, more than 5 times of iron content), 0.2 milligram of acquisition iodine (in bubble rises by the process of sea-tangle, making iodine lose 80% consciously).
Provide 39 embodiment below and further specify the present invention.
1, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increases the dried sea-tangle that accounts for gross weight 1%.Dried sea-tangle is pulverized particle into about one millimeter, again this sea-tangle particle is put into that to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then enter down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole equally about 2%, total moisture content percentage has been adjusted with existing ham sausage equally about 50% with existing ham sausage.
2, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase and account for total 1.2% dried sea-tangle.Dried sea-tangle is pulverized particle into about 0.8 millimeter, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the smart beef, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole equally about 2.2%, total moisture content percentage has been adjusted with existing ham sausage equally about 55% with existing ham sausage.
3, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 0.5%.Dried sea-tangle is pulverized particle into about 0.5 millimeter, again this sea-tangle particle is put into that to stir mix in the stirred vessel that fills the chicken, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 1.8% at the ham sausage material, total moisture content percentage has been adjusted with existing ham sausage equally about 48% with existing ham sausage.
4, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.5%.The particle of dried sea-tangle pulverizing into about one millimeter, increase phosphate by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 2% at the ham sausage material, total moisture content percentage has been adjusted with existing ham sausage equally about 50% with existing ham sausage.
5, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 2%.The particle of dried sea-tangle pulverizing into about 0.8 millimeter, increase phosphate by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 12 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the smart beef, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole equally about 2.2%, total moisture content percentage has been adjusted with existing ham sausage equally about 55% with existing ham sausage.
6, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.5%.The particle of dried sea-tangle pulverizing into about 0.5 millimeter, increase phosphate by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the chicken, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 1.8% with existing ham sausage at the ham sausage material, it is whole with existing ham sausage equally about 53% that total moisture content percentage is withered.
7, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.8%.The particle of dried sea-tangle pulverizing into about one millimeter, increase ascorbic acid by 0.025% of dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 2000 times of its weight, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 2% at the ham sausage material, total moisture content percentage has been adjusted with existing ham sausage equally about 50% with existing ham sausage.
8, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1%.The particle of dried sea-tangle pulverizing into about 0.8 millimeter, increase ascorbic acid by 0.025% of dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 2000 times of its weight, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 12 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the smart beef, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 2.2% at the ham sausage material, total moisture content percentage has been adjusted with existing ham sausage equally about 55% with existing ham sausage.
9, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.5%.The particle of dried sea-tangle pulverizing into about 0.5 millimeter, increase ascorbic acid by 0.025% of dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 2000 times of its weight, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the chicken, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.Increased behind the sea-tangle the percentage adjustment of total salinity equally approximately 1.8% at the ham sausage material, total moisture content percentage has been adjusted with existing ham sausage equally about 53% with existing ham sausage.
10, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1%.The particle of dried sea-tangle pulverizing into about one millimeter, increase citric acid by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the lean pork, show condition, vegetable protein and the starch that crush again together even, and then entered down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage equally about with existing ham sausage.
11, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.5%.The particle of dried sea-tangle pulverizing into about 0.8 millimeter, increase citric acid by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 12 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the smart beef, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
12, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the dried sea-tangle that accounts for gross weight 1.5%.The particle of dried sea-tangle pulverizing into about 0.5 millimeter, increase citric acid by 0.025% of dried sea-tangle weight, it is in the water of 2000 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the dried sea-tangle that is ground into particle and stir this solution, put 10 minutes in solution is absorbed into dried sea-tangle particle, again this main laminaria particle is put into that to stir mix in the stirred vessel that fills the chicken, grease, vegetable protein and the starch that crush again together even, and then entered down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, and it is whole the same with existing ham sausage that total moisture content percentage is withered.
13, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the bright sea-tangle that accounts for gross weight 3% water content about 50%, it is ground into the particle of granularity below 2 millimeters, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole the same, adjusted total moisture content percentage the same with existing ham sausage with existing ham sausage.
14, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the bright sea-tangle that accounts for gross weight 3% water content about 50%, it is ground into the particle of granularity below 2 millimeters, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
15, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase the bright sea-tangle that accounts for gross weight 3% water content about 50%, it is ground into the particle of granularity below 2 millimeters, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
16, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the pork ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.Increased behind the sea-tangle equally with existing ham sausage at the ham sausage material, adjusted total moisture content percentage the same with existing ham sausage the percentage adjustment of sum total salt amount.
17, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the beef ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
18, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 4% water content about 50% in the chicken ham sausage of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, and it is whole the same with existing ham sausage that total moisture content percentage is withered.
19, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the pork ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
20, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the beef ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
21, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the chicken ham sausage of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole the same, adjusted total moisture content percentage the same with existing ham sausage with existing ham sausage.
22, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the pork ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 2 millimeters, before in joining other ham sausage material, 0.01% to 0.025% increase citric acid by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
23, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the beef ham intestines of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 2 millimeters, before in joining other ham sausage material, 0.01% to 0.025% increase citric acid by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
24, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase the bright sea-tangle that accounts for gross weight 3% water content about 50% in the chicken ham sausage of formations such as colour former and other additive and PVCD casing, it is ground into the particle of granularity below 2 millimeters, before in joining other ham sausage material, connect and be converted to 0.01% to 0.025% of dried sea-tangle weight and increase anti-citric acid, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
25, by lean pork, show condition, starch, vegetable protein, salt, increase in the pork ham intestines of formations such as white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 5% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
26, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase and account for about 50% bubble of the gross weight 5% water content good sea-tangle of rising, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
27, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase and account for about 50% bubble of the gross weight 5% water content good sea-tangle of rising, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
28, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the pork ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
29, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the beef ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole the same, adjusted total moisture content percentage the same with existing ham sausage with existing ham sausage.
30, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the chicken ham sausage of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase phosphate by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the phosphate that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this phosphate solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
31, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the pork ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
32, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the beef ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase ascorbic acid by what be converted to dried sea-tangle weight, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
33, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the chicken ham sausage of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, connect and be converted to 0.01% to 0.025% of dried sea-tangle weight and increase ascorbic acid, the dissolution of ascorbic acid that increases in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this ascorbic acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
34, by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the pork ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase citric acid by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
35, by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the beef ham intestines of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, 0.01% to 0.025% increase citric acid by what be converted to dried sea-tangle weight, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
36, by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, increase in the chicken ham sausage of formations such as colour former and other additive and PVCD casing and account for the sea-tangle that about 50% bubble of gross weight 3% water content rises and gets well, it is ground into the particle of granularity below 1 millimeter, before in joining other ham sausage material, increase citric acid by 0.01% to 0.025% of the thousands of sea-tangle weight of conversion, it is in the water of 100 times of its weight that the citric acid that increases is dissolved in, evenly be sprayed on the sea-tangle that is ground into particle again and stir this citric acid solution, put after 10 minutes this main laminaria particle put into and fill the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
37, in the pork ham intestines that constitute by lean pork, show condition, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase rise about 15 minutes of the time sea-tangle of (to lose 70% iodine), water content about 50% of the bubble that accounts for gross weight 10%, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, adjusts total moisture content percentage the same with existing ham sausage.
38, in the beef ham intestines that constitute by smart beef, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase rise about 15 minutes of the time sea-tangle of (to lose 70% iodine), water content about 50% of the bubble that accounts for gross weight 10%, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.It is the same with existing ham sausage to have increased behind the sea-tangle percentage adjustment total salinity at the ham sausage material, and it is whole the same with existing ham sausage that total moisture content percentage is withered.
39, in the chicken ham sausage that constitutes by chicken, vegetable oil, starch, vegetable protein, salt, white sugar, spice, sodium isoascorbate, phosphate, colour former and other additive and PVCD casing etc., increase rise about 15 minutes of the time sea-tangle of (to lose 70% iodine), water content about 50% of the bubble that accounts for gross weight 10%, it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.Increased behind the sea-tangle at the ham sausage material and the percentage of total salinity have been withered whole the same with existing ham sausage, it is whole the same with existing ham sausage that total moisture content percentage is withered.
Claims (10)
1, a kind of by animal meat, grease, starch, vegetable protein, salt, white sugar, spice, ascorbic acid, phosphate, colour former and other additive, pork ham intestines or beef ham intestines or chicken ham sausage that plastic casing etc. constitute, it is characterized in that: contain the sea-tangle that accounts for ham sausage gross weight 0.5% to 5% therein, utilize the iodine in the sea-tangle, calcium, iron is strengthened the iodine of ham sausage, calcium, needed by human nutrition such as iron, it is whole to the same with existing ham sausage increased sea-tangle in the ham sausage material after total moisture content to be withered, and it is whole to the same with existing ham sausage that total salinity is withered.
2, nutritive ham according to claim 1 is characterized in that: increase phosphate or ascorbic acid or citric acid by 0.01% to 0.025% of dried sea-tangle weight.
3, nutritive ham according to claim 1 is characterized in that: the weight that increases dried sea-tangle accounts for 1% of ham sausage gross weight.
4, nutritive ham according to claim 1 is characterized in that: increasing water content is that the sea-tangle weight that 50% bright sea-tangle or bubble rise accounts for 10% of ham sausage gross weight.
5, the manufacture craft of the described nutritive ham of a kind of production claim 1, it comprises cleans the meat material, pulverize the meat material, the animal meat that crushes, grease, raw material such as vegetable protein and starch stirs mix, add spice and additive, emulsification, vacuumize, bowel lavage, high-temperature maturation and sterilization etc., it is characterized in that: the sea-tangle that has cleaned up be ground into granule size with do not influence enter after the particle of operation degree of being, and with the animal meat that crushes, grease, vegetable protein evenly stirs mix with raw materials such as starch and is in the same place, and then enter down common operation one, and in the ham sausage material, increased and behind the sea-tangle percentage of total salinity has been adjusted to existing ham sausage equally, adjust to total moisture content percentage with existing ham sausage the same.
6, the manufacture craft of a kind of nutritive ham according to claim 3, it is characterized in that: it is particle below 1 millimeter that the dried sea-tangle that has cleaned up is ground into granularity, when the animal meat that crushes, grease, vegetable protein and starch are stirred mix, put into that to stir mix more together in the middle of their even, and then enter down common operation one.
7, the manufacture craft of a kind of nutritive ham according to claim 3, it is characterized in that: the bright sea-tangle that has cleaned up or the bubble sea-tangle of rising is ground into the particle of granularity below 2 millimeters, when the animal meat that crushes, grease, vegetable protein and starch are stirred mix, put into that to stir mix more together in the middle of their even, and then enter down common operation one.
8, the manufacture craft of a kind of nutritive ham according to claim 3, it is characterized in that: when the sea-tangle that increases is dried sea-tangle, the phosphate that increases or citric acid or dissolution of ascorbic acid are made the weight of this solution in the water that is 5000 times to 2000 times of its weight be 0.5 times of dried sea-tangle weight approximately, evenly be sprayed on the dried sea-tangle that is ground into particle again and stir this solution, film releasing is carved in solution is absorbed into dried sea-tangle particle slightly, then this main laminaria particle is put into and filled the animal meat that crushes, grease, it is even to stir mix in the stirred vessel of vegetable protein and starch more together, and then enters down common operation one.
9, the manufacture craft of a kind of nutritive ham according to claim 3, it is characterized in that: phosphate that handle increases when increasing bright sea-tangle or citric acid or dissolution of ascorbic acid are in the water that is 100 times of its weight, evenly be sprayed on the sea-tangle that is ground into particle again and stir this solution, put slightly moments later and this main laminaria particle to be put into to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.
10, the manufacture craft of a kind of nutritive ham according to claim 3, it is characterized in that: when increasing the sea-tangle that it is good that bubble rises, rise time of sea-tangle of bubble is decided to be 10 minutes to 30 minutes to lose a little iodine, again it is ground into the particle of granularity below 1 millimeter, put into that to stir mix in the stirred vessel that fills the animal meat, grease, vegetable protein and the starch that crush again together even, and then enter down common operation one.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103034A CN1158707A (en) | 1996-03-05 | 1996-03-05 | Nutritive hammy sausage and its production process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96103034A CN1158707A (en) | 1996-03-05 | 1996-03-05 | Nutritive hammy sausage and its production process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1158707A true CN1158707A (en) | 1997-09-10 |
Family
ID=5117835
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96103034A Pending CN1158707A (en) | 1996-03-05 | 1996-03-05 | Nutritive hammy sausage and its production process |
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| Country | Link |
|---|---|
| CN (1) | CN1158707A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496621B (en) * | 2008-02-01 | 2011-08-10 | 中国肉类食品综合研究中心 | Seaweed sausage suitable for diabetic and preparation method thereof |
| CN104323316A (en) * | 2014-11-14 | 2015-02-04 | 安阳市诺金食品有限责任公司 | Multi-element nutrient sausage and preparation method thereof |
-
1996
- 1996-03-05 CN CN96103034A patent/CN1158707A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101496621B (en) * | 2008-02-01 | 2011-08-10 | 中国肉类食品综合研究中心 | Seaweed sausage suitable for diabetic and preparation method thereof |
| CN104323316A (en) * | 2014-11-14 | 2015-02-04 | 安阳市诺金食品有限责任公司 | Multi-element nutrient sausage and preparation method thereof |
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