CN116058473A - Low-temperature fermented beef sausage and preparation method thereof - Google Patents
Low-temperature fermented beef sausage and preparation method thereof Download PDFInfo
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- CN116058473A CN116058473A CN202310050871.3A CN202310050871A CN116058473A CN 116058473 A CN116058473 A CN 116058473A CN 202310050871 A CN202310050871 A CN 202310050871A CN 116058473 A CN116058473 A CN 116058473A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 48
- 235000015278 beef Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 10
- 125000000484 butyl group Chemical group [H]C([*])([H])C([H])([H])C([H])([H])C([H])([H])[H] 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 229930006000 Sucrose Natural products 0.000 claims abstract description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013599 spices Nutrition 0.000 claims abstract description 8
- 239000000126 substance Substances 0.000 claims abstract description 6
- 235000010855 food raising agent Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930195729 fatty acid Natural products 0.000 claims abstract description 4
- 239000000194 fatty acid Substances 0.000 claims abstract description 4
- 150000004665 fatty acids Chemical class 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 230000035800 maturation Effects 0.000 claims description 13
- 241000227653 Lycopersicon Species 0.000 claims description 7
- 239000007858 starting material Substances 0.000 claims description 7
- YGHRJJRRZDOVPD-UHFFFAOYSA-N 3-methylbutanal Chemical compound CC(C)CC=O YGHRJJRRZDOVPD-UHFFFAOYSA-N 0.000 claims description 6
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 claims description 6
- 102000008186 Collagen Human genes 0.000 claims description 3
- 108010035532 Collagen Proteins 0.000 claims description 3
- 241000186612 Lactobacillus sakei Species 0.000 claims description 3
- 241000191973 Staphylococcus xylosus Species 0.000 claims description 3
- 229920001436 collagen Polymers 0.000 claims description 3
- 210000003195 fascia Anatomy 0.000 claims description 3
- IWTBVKIGCDZRPL-LURJTMIESA-N 3-Methylbutanol Natural products CC[C@H](C)CCO IWTBVKIGCDZRPL-LURJTMIESA-N 0.000 claims description 2
- PHTQWCKDNZKARW-UHFFFAOYSA-N isoamylol Chemical compound CC(C)CCO PHTQWCKDNZKARW-UHFFFAOYSA-N 0.000 claims description 2
- 230000005070 ripening Effects 0.000 claims 2
- FERIUCNNQQJTOY-UHFFFAOYSA-M Butyrate Chemical compound CCCC([O-])=O FERIUCNNQQJTOY-UHFFFAOYSA-M 0.000 claims 1
- FERIUCNNQQJTOY-UHFFFAOYSA-N Butyric acid Natural products CCCC(O)=O FERIUCNNQQJTOY-UHFFFAOYSA-N 0.000 claims 1
- 241000447437 Gerreidae Species 0.000 claims 1
- 230000007423 decrease Effects 0.000 claims 1
- 235000020776 essential amino acid Nutrition 0.000 claims 1
- 239000003797 essential amino acid Substances 0.000 claims 1
- 235000004626 essential fatty acids Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 claims 1
- 238000000855 fermentation Methods 0.000 abstract description 8
- 230000004151 fermentation Effects 0.000 abstract description 8
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 241000894006 Bacteria Species 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 5
- 235000005911 diet Nutrition 0.000 description 4
- 230000037213 diet Effects 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- KAKZBPTYRLMSJV-UHFFFAOYSA-N Butadiene Chemical compound C=CC=C KAKZBPTYRLMSJV-UHFFFAOYSA-N 0.000 description 2
- 230000002354 daily effect Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- GOJUJUVQIVIZAV-UHFFFAOYSA-N 2-amino-4,6-dichloropyrimidine-5-carbaldehyde Chemical group NC1=NC(Cl)=C(C=O)C(Cl)=N1 GOJUJUVQIVIZAV-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 102000036675 Myoglobin Human genes 0.000 description 1
- 108010062374 Myoglobin Proteins 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000003899 bactericide agent Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000021588 free fatty acids Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—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
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
- A23B4/22—Microorganisms; Enzymes; Antibiotics
-
- 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
- A23L13/45—Addition of, or treatment with, microorganisms
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a low-temperature fermented beef sausage which comprises the following components in parts by weight: 1 to 3 percent of edible salt, 2 to 6 percent of white sugar, 1 to 3 percent of yellow wine, 0 to 0.2 percent of chilli powder, 0.1 to 0.3 percent of thirteen spices powder, 0.2 to 1 percent of tomato powder, 0.5 to 3 percent of leavening agent and the balance of lean beef and butyl fat; the preparation method comprises the steps of uniformly mixing the materials, curing for 12-15 hours at the temperature of 4 ℃, and filling into a casing; then fermenting for 24 hours at 28 ℃, reducing the acidity to 4.6-5.0, and then maturing at low temperature. The method can improve sausage color, reduce residual nitrous acid in sausage, promote sausage water activity to be low, inhibit growth and propagation of mixed bacteria in meat product, and improve product safety without high temperature. More amino acids and fatty acids can be produced in the fermentation, so that the sausage product has more comprehensive nutrition and obviously improved flavor substance content.
Description
The application is a divisional application of the application date of 2019, 12-month and 25-date, the application number of 201911357052.3 and the invention name of 'a low-temperature fermented beef sausage and a preparation method thereof'.
Technical Field
The invention relates to a low-temperature fermented beef sausage and a preparation method thereof.
Background
The existing sausage is mainly pork sausage, chicken sausage and corn flavor sausage, the delicious beef sausage is not too much, and nitrite is commonly used as a preservative and bactericide in the sausage, and the nitrite can generate side effects of causing cancer and the like and endangering the health of human bodies after long-term use. And the sausage has poor storability and short shelf life due to the fact that the fat content in the sausage is high and lipid oxidation is easy to occur.
Disclosure of Invention
The invention provides a low-temperature fermented beef sausage and a preparation method thereof, which are used for amplifying the flavor of sausage and reducing nitrous acid in the beef sausage as much as possible so as to obtain healthier beef sausage.
In order to solve the technical problems, the invention provides the following technical scheme:
the low-temperature fermented beef sausage comprises the following components in parts by weight: 1 to 3 percent of edible salt, 2 to 6 percent of white sugar, 1 to 3 percent of yellow wine, 0 to 0.2 percent of chilli powder, 0.1 to 0.3 percent of thirteen spices powder, 0.2 to 1 percent of tomato powder, 0.5 to 3 percent of leavening agent and the balance of lean beef and butyl fat.
Further, 2.0 percent of edible salt, 4 percent of white sugar, 1.5 percent of yellow wine, 0.1 percent of chilli powder, 0.15 percent of thirteen spice powder, 0.5 percent of tomato powder, 0.5 to 3 percent of ferment, and the balance of lean beef and butyl fat.
Preferably, the lean beef is selected beef rear leg meat with fascia removed. The preparation method of the fat comprises cutting the fat of pig into Cheng Zhifang pieces, blanching in water at 45-60deg.C for 10min + -3 min, and taking out. Preferably, the mass ratio of lean beef to the fat is 4:1.
Further, the starter is a 1:2 combination of lactobacillus sake and staphylococcus xylosus.
The preparation method of the low-temperature fermented beef sausage comprises the following steps:
s1, uniformly mixing the minced lean beef, the butyl fat and other materials, curing for 12-15 hours at the temperature of 4 ℃, and filling into a casing;
s2, fermenting: fermenting at 28deg.C under 90% humidity for 24 hr, and reducing acidity to 4.6-5.0;
s3, a first maturation stage: fermenting for 3 days at 15 ℃ and humidity of 85% -70%;
s4, a second maturing stage: fermenting at 13 deg.c and humidity of 70-50% for 4 days.
Preferably, the humidity in the first stage of maturation and the second stage of maturation is reduced by 5% ± 1% per day.
Further, in S1, collagen casings with diameters of 22-25mm are adopted for filling.
The beneficial effects achieved by the invention are as follows:
compared with the existing sausage processing technology, the beef sausage prepared by low-temperature fermentation and maturation has the following advantages:
1. the starter is matched with a low-temperature fermentation method to ferment and produce acid, so that nitrite in the sausage is combined with myoglobin to form nitromyoglobin, the color of the sausage can be improved, fat in the mature product is transparent, the color of the mature product is attractive rose red, and the residual nitrous acid in the sausage can be reduced; meanwhile, the water activity of the sausage can be promoted to be reduced, the growth and propagation of mixed bacteria in meat products are inhibited, and mould is not grown on the surface of the fermented and mature sausage in the whole process; therefore, the safety of the product can be improved without high temperature.
2. In the fermentation maturation process, the protein is decomposed by the starter to generate more amino acids and fatty acids necessary for the diet of people, so that the sausage has more comprehensive nutrition and meets the daily diet requirement of human bodies. Through the fermentation and maturation process, the composition of flavor substances in the sausage can be improved, and the content of characteristic flavor substances such as 3-methyl butyraldehyde, hexanal and the like can be increased.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and explanation only and is not intended to limit the present invention.
Example 1
The low-temperature fermented beef sausage comprises the following components in parts by weight: 1% of edible salt, 6% of white sugar, 1% of yellow wine, 0.05% of chilli powder, 0.1% of thirteen spice powder, 0.2% of tomato powder, 0.5% of leavening agent and the balance of lean beef and butyl fat.
Example 2
The low-temperature fermented beef sausage comprises the following components in parts by weight: 3% of edible salt, 2% of white sugar, 3% of yellow wine, 0.2% of chilli powder, 0.3% of thirteen spice powder, 1% of tomato powder, 3% of a leavening agent and the balance of lean beef and clove fat.
Example 3
The low-temperature fermented beef sausage comprises the following components in parts by weight: 2.0% of edible salt, 4% of white sugar, 1.5% of yellow wine, 0.1% of chilli powder, 0.15% of thirteen spice powder, 0.5% of tomato powder, 0.5% of a starter, and the balance of lean beef and butyl fat. Wherein the starter is a 1:2 combination of lactobacillus sake and staphylococcus xylosus.
The preparation method of the embodiment comprises the following steps:
s1, mixing the minced lean beef with the butadiene fat (blanching) according to a ratio of 4:1, uniformly mixing with other materials, pickling for 12-15 hours at the temperature of 4 ℃, and filling into a collagen casing with the diameter of 22-25 mm; wherein lean beef: selecting beef (removing fascia); the pig fat is obtained by cutting pig fat into 0.4X0.4X0.4 fat cubes, blanching in 45-60deg.C water for 10min, and taking out;
s2, fermenting: fermenting at 28deg.C under 90% humidity for 24 hr, and reducing acidity to 4.6-5.0;
s3, a first maturation stage: fermenting at 15deg.C and humidity of 85% -70% for 3 days, wherein the humidity is reduced by 5% every day, and from 85% in the first day to 70% in the third day;
s4, a second maturing stage: fermenting at 13 deg.c and humidity of 70-50% for 4 days, and lowering humidity by 5% every day from 70% in the first day to 50% in the fourth day.
TABLE 1 color Change of Low temperature fermented beef sausage before and after maturation
Table 2 amino acid composition change units before and after maturation of low temperature fermented mature beef sausage: mg/100g
Table 3 free fatty acid composition change units before and after maturation of low temperature fermented mature beef sausage: mg/100g
TABLE 4 variation of flavor composition of Low temperature fermented mature beef sausage before and after maturation (expressed in unit mass: expressed asAU. Times.10) 7 /g)
Therefore, the low-temperature fermentation process improves the color of the sausage, and the protein can generate more amino acids and fatty acids necessary for the diet of people after fermentation, so that the product sausage has more comprehensive nutrition and meets the daily diet requirement of the human body. Through the fermentation and maturation process, the composition of flavor substances in the sausage can be improved, and the content of characteristic flavor substances such as 3-methyl butyraldehyde, 3-methyl butanol, hexanal and the like can be increased.
Finally, it should be noted that: the foregoing description is only a preferred embodiment of the present invention, and the present invention is not limited thereto, but it is to be understood that modifications and equivalents of some of the technical features described in the foregoing embodiments may be made by those skilled in the art, although the present invention has been described in detail with reference to the foregoing embodiments. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (9)
1. The preparation method of the low-temperature fermented beef sausage is characterized in that the raw materials for preparing the low-temperature fermented beef sausage comprise the following components in parts by weight: 1 to 3 percent of edible salt, 2 to 6 percent of white sugar, 1 to 3 percent of yellow wine, 0 to 0.2 percent of chilli powder, 0.1 to 0.3 percent of thirteen spices powder, 0.2 to 1 percent of tomato powder, 0.5 to 3 percent of leavening agent and the balance of lean beef and butyl fat;
the preparation method of the low-temperature fermented beef sausage comprises the following steps:
s1, uniformly mixing the minced lean beef, the butyl fat and other materials, curing for 12-15 hours at the temperature of 4 ℃, and filling into a casing;
s2, fermenting: fermenting for 24 hours at the temperature of 28 ℃ and the humidity of 90%, and reducing the acidity to 4.6-5.0;
s3, a first maturation stage: fermenting for 3 days at 15 ℃ and humidity of 85% -70%;
s4, a second maturing stage: fermenting for 4 days at 13 ℃ and 70% -50% humidity.
2. The preparation method of claim 1, wherein the low-temperature fermented beef sausage comprises the following components in parts by weight: 2.0% of edible salt, 4% of white sugar, 1.5% of yellow wine, 0.1% of chilli powder, 0.15% of thirteen spice powder, 0.5% of tomato powder, 0.5-3% of a starter, and the balance of lean beef and butyl fat.
3. The method of claim 1 wherein the lean beef is selected beef rearfoot with fascia removed.
4. The preparation method of the fat as claimed in claim 1, wherein the preparation method of the fat is to cut the fat of the pig into Cheng Zhifang cubes, blanch the cubes in water at 45-60 ℃ for 10min plus or minus 3min and then take out the cubes.
5. The method of claim 3 or 4, wherein the mass ratio of lean beef to fat butyrate is 4:1.
6. The method of claim 3 or 4, wherein the starter is a 1:2 combination of lactobacillus sake and staphylococcus xylosus.
7. The method of claim 1, wherein the humidity decreases by 5% ± 1% per day in the first stage of ripening and in the second stage of ripening.
8. The preparation method as claimed in claim 1, wherein the collagen casing with the diameter of 22-25mm is used for filling in S1.
9. The low-temperature fermented beef sausage prepared by the preparation method of any one of claims 1 to 8, which is characterized in that the low-temperature fermented beef sausage has red and bright color, contains essential amino acids and fatty acids, and contains 3-methyl butyraldehyde, 3-methyl butanol and hexanal characteristic flavor substances.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310050871.3A CN116058473A (en) | 2019-12-25 | 2019-12-25 | Low-temperature fermented beef sausage and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201911357052.3A CN110881625A (en) | 2019-12-25 | 2019-12-25 | Low-temperature fermented beef sausage and preparation method thereof |
| CN202310050871.3A CN116058473A (en) | 2019-12-25 | 2019-12-25 | Low-temperature fermented beef sausage and preparation method thereof |
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| CN201911357052.3A Division CN110881625A (en) | 2019-12-25 | 2019-12-25 | Low-temperature fermented beef sausage and preparation method thereof |
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| CN113080388A (en) * | 2021-05-19 | 2021-07-09 | 吉林大学 | Method for making low-nitrite western-style smoked and cooked ham |
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| CN100353868C (en) * | 2005-06-24 | 2007-12-12 | 扬州大学 | Process for preparing sausage with natural pigment |
| ES2407456B1 (en) * | 2013-04-29 | 2014-04-04 | Elpozo Alimentación, S.A. | Cured or cured and fermented meat product fuet type low fat and salt |
| CN104886635A (en) * | 2015-05-08 | 2015-09-09 | 苏州葛家坞生物科技有限公司 | Preparation method of glossy ganoderma tomato sausages and products of glossy ganoderma tomato sausages |
| CN108634221A (en) * | 2018-05-16 | 2018-10-12 | 吉林大学 | A kind of low nitrite coarse cereals ferment sausage and preparation method thereof |
| CN109673966A (en) * | 2019-01-25 | 2019-04-26 | 内蒙古自治区农牧业科学院 | A kind of oat fermented mutton sausage technique |
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