CN1484973A - Skin jelly food and its production method - Google Patents
Skin jelly food and its production method Download PDFInfo
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- CN1484973A CN1484973A CNA021310009A CN02131000A CN1484973A CN 1484973 A CN1484973 A CN 1484973A CN A021310009 A CNA021310009 A CN A021310009A CN 02131000 A CN02131000 A CN 02131000A CN 1484973 A CN1484973 A CN 1484973A
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Abstract
A new skin-glue food, which is prepared by processing and solidified animal skins and tendons. The skin-glue food is an instant edible food. The preparation method comprises: putting skin pulp into soft packaging bags, expelling air and sealing, disinfecting at 60-120degree C and cooling, as well as the process of keeping fresh. The food has a good taste and a long guarantee period at normal temperature.
Description
Invention field
The present invention relates to food processing field, relate to a kind of can eating immediately specifically with easy to carry, but and the skin jelly food of suitability for industrialized production and preparation method thereof, more particularly, the present invention relates to a kind of after packing instant health not only, and have skin jelly food than long storage life, Sausage made of meat jelly for example, and preparation method thereof.
Background of invention
Jellied pork skin is a kind of popular folk food, and common way is to make it to solidify with cooling behind the slurry that animal glue raw materials such as pork skin is brewed into delicious taste.Contain amounts of protein in the pork skin, and mainly be collagen, this albumen is the good nutrient source that guarantees skin elasticity and hair gloss, is good beauty food, and, can be not fat because of increasing fat as edible meat products.Be subjected to liking very much of each person of disappearing of stratum for many years because of it is inexpensive.
For a long time, thisly can only in kitchen or workshop, boil on a small quantity, be placed on edible or sell again such as the back of condensing in the containers such as basin from food among the people.In addition, boil skin freeze also be one take a lot of work, time-consuming operation, to endure usually 3 hours-5 hours or longer, just can make soft and soggyization.The quickening of rhythm of life and growth in the living standard, one of the most outstanding characteristics are exactly various homebrew socializations and industrialization, and this wherein also comprises the traditional table food resemble the jellied pork skin.But, not only it is extremely unhygienic to sell packless skin jelly food, and can't preserve, the storage life about two days can only be arranged usually.Its reason is to carry out good packing to this food, also preservation that just can't the long term, the carrying of more inconvenient long-distance transport and trip.This situation has limited the consumption of this food widely, says the utilization that has also limited the pork skin resource from another point of view.
Because the protein in the pork skin is good culture medium, bacterium is easy to utilize its nutritional labeling to breed, thereby the preservation problem of this food is a difficult problem always.Though can be as other food, the polybag of packing into after it is condensed,, the product that conventional method is made is directly packed can be faster because of the airtight corruption on the contrary of polybag.In fact, Bao Zhuan skin freezes like this, even refrigeration also can only be preserved one, two day, mucus will soon occur on the surface, and produces the corrupt flavor of smelling.If freezing preservation, not only edible very inconvenient, and skin freezes through freezing meeting separates out moisture content, and moisture content is frozen into ice again, has influenced mouthfeel, returns edible making troubles.If use the most frequently used aluminium foil bag and vacuumize deaeration, storage life still can not obviously prolong, because, the process of boiling sterilization fully (temperature of sterilization is 121 ℃ fully), and condense, cut, packaging process all can pollute, its result is similar to above-mentioned plastic bag packaging, also can't preserve, this packaged form can only make slurry solidify pack more earlier, and the embarrassment of the image after vacuumizing is easy to the imagination.As then carry out complete sterilization again after packing, though storage life can prolong, the image of congealing of condensing again after the heating is also very bad, can reduce its commodity value.And sterilization also is the technology that cost is very high fully, needs to be heated to 121 ℃ under the high pressure, and the equipment input is also quite huge.Iron is listened packing and back to back complete sterilization, and then cost is higher, is not suitable for being used for packing the commodity of this low value.
So realizing packing effectively and prolonging storage life is to influence the principal element that skin jelly food carries out suitability for industrialized production.Before the present invention, also there is the insider this to be carried out various groping, among the CN93109221 and 95103143, be the preservation problem and the convenience that provides on eating that solves jellied pork skin for example, all put down in writing the pork skin raw material is carried out drying and pulverizes the technology of making skin aspic jelly after maturation process.Just not saying the input of technology and equipment is required high but pork skin carried out process such as expanded, drying, the consumer also needs process according to explanation before edible, causes edible inconvenience.
Summary of the invention
Main purpose of the present invention has provided a kind of unpacking and can directly eat, and instant skin jelly food easy to carry and transport.
Skin jelly food provided by the invention especially can be a kind of Sausage made of meat jelly form, and it has independently and packs, instant, and have the storage life of obviously being longer than prior art products.
The present invention also provides above-mentioned skin jelly food, and especially the preparation method of Sausage made of meat jelly makes this traditional food can carry out suitability for industrialized production, and the improvement by manufacture craft, makes this product have long storage life.
According to a first aspect of the invention, a kind of skin jelly food with independent packaging is provided, it is to be that primary raw material is made the skin starch after coagulation and formed with animal skin and/or animal muscle tendinous tissue, but this skin jelly food is irritated the ready-to-eat food with independent packaging in soft sealing bags, skin freeze and its outer used packaging bag between do not have the gap.Skin provided by the invention freezes on mouthfeel and batching can adopt the characteristics of traditional product fully, but has independent packaging, can be different size, and the amount that can once eat is provided.Remove packing after the consumer buys back home, skin freezes and still has intact shape, and for example Sausage made of meat jelly is cut into slices and can be served as common ham sausage.Particularly pork skin can't see the pork skin piece by enduring or emulsification fully fully in the skin that solidifies freezes in skin freezes, and more can compare favourably with ham sausage, makes us appetite and heightens.
The difference of skin jelly food provided by the invention and existing product is except being made into such as the such independent packaging product of Sausage made of meat jelly, preferably, the pH of these skin jelly food slurries is 5.5 or lower, preferably 4.8 or lower, become Sausage made of meat jelly or similar packing through pouring into casing, can preserve at least 20 days at normal temperatures.
The preferred product form according to the present invention is called " intestines ", is because adopted the soft package bag, but that its shape is not limited to is cylindrical, for example square, circle etc., can adopt the packing casing of the various cold cuts food that can see on the market.The preferred scheme according to the present invention, this Sausage made of meat jelly have been used plastic casing or compound casing.
Set forth as the front, the present invention also aims to provide a cover science feasible preparation method, make the making that skin freezes this traditional food realize industrialization.Adopt method of the present invention to make skin and freeze, not only changed the outward appearance of skin jelly food, handle, gone back significant prolongation its holding time by antistaling process.According to the preparation method of this skin jelly food provided by the invention, it comprises:
1) makes skin starch;
2) above-mentioned skin starch is poured in the soft package bag, seal behind the discharge air;
3) skin starch that can is good cools off after the sterilization in 60-120 ℃ of water.
The advantage front that the skin of making according to the inventive method freezes in edible and transportation illustrates, the method according to this invention, no matter the making of skin starch is that method or taste can be present traditional fabrications (hygienic requirements in the process need not be sayed more), for prolonging the holding time effectively, can further include the acid adjustment preservation process, according to the preferred method of the present invention, before packing, the skin starch of making is carried out acidification, making it the pH value is 5.5 or lower.Normally add an amount of edible acid, comprise any acid that meets the food additives standard, as glacial acetic acid, citric acid, fumaric acid, grape sugar acid solution, hydrochloric acid, lactic acid, fumaric acid one sodium etc., it also can be the various combination of above-mentioned edible acids, preferably making pH value of slurry is 4.8 or lower, guarantees that effectively final products have long storage life.
The front is addressed, can be any known technology or conventional method for making the skin starch method in the method for the present invention, for example, can boil slurry or make skin according to patent application 92102907,95103134,99112830 described ways and freeze slurry by the way of handling with soda acid of patent application 93109221 record.
The preferable methods according to the present invention can place pork skin the limewash of 1%-40% to soak 4 hours-4 weeks before boiling earlier, and the temperature of limewash can not be too high, preferably is no more than 40 ℃, and will regularly stir in immersion process.Remove residual animal wool and clean after the immersion again, put into boiled water pot and scalded 5-10 minute, make the albuminous degeneration in the pork skin, reach the degree of pork skin hardening.And then add suitable quantity of water and carry out boiling, thereby shortened the slurrying time effectively.The limewash concentration of soaking usefulness is preferably 1-30%, more preferably at 3-10%, is preferably in 3%-5%.Soaking temperature preferably is no more than 20 ℃, preferably is no more than 12 ℃.
The skin starch that boils can add an amount of anticorrisive agent after acidification, can carry out can, utilizes conventional grouting equipment slurries to be poured in the soft package bag that is similar to ham casing sample, gets rid of wherein air and bubble, seals.Should be as early as possible after can finishes fully sterilization under 60-120 ℃ condition, sterilization temperature can carry out sterilization preferably at 80 ℃-100 ℃ in water, sterilizing time can be at 30 minutes-3 hours.Described soft package bag can be various casing, for example edible casing, plastic casing, compound casing etc.
In the process of any food, hygienic requirements all is very strict, and the present invention is no exception, for guarantee product than long storage life, method of the present invention should be a prerequisite to guarantee health all in each step operation except that above-mentioned technological requirement.
The more detailed preparation method of the present invention can be with reference to following description: strict to select the fresh pork skin without corruption (can be animal skins such as pigskin, ox-hide, donkey hide, also can be the muscle tendinous tissue), pork skin is soaked 4 hours-4 weeks in the limewash of 1%-30%, the temperature of limewash can not be too high, preferably be no more than 40 ℃, and in immersion process, will regularly stir.Remove residual animal wool and clean after the immersion again, put into boiled water pot and scalded 5-10 minute, make the albuminous degeneration in the pork skin, reach the degree of pork skin hardening.Then remove the fat of pork skin inner surface, pork skin is processed into the particle of 50MM-0.1MM, chopping up ratio partly can be from the 100%-0.1% of pork skin total amount.Then get an amount of flavoring, as pulverizing such as Chinese prickly ash, gingers, be placed in cloth bag or the metal net shaped container, drop in the pork skin raw material, the pork skin that will handle and spice add the water hot digestion again, steam or boil till the pork skin maturation.The way of boiling can be that the pork skin that will handle and spice and water are placed on jointly in the steam pot and steam, and also can directly put into boiled water pot and boil.The ratio that adds water during boiling is in the scope of the 100%-600% of fresh meat tare weight amount, and this is to be determined by hardness or muscle degree that required skin freezes.When directly heating was boiled in pot, the water addition ratio example can suitably increase, and to replenish the moisture content of volatilization, the temperature of boiling is 70 ℃-100 ℃.If when cooking with steam, the temperature of steam is 80 ℃-100 ℃.Because pork skin has been processed to tiny particle before boiling, so its ripe required time shortens greatly, general needs 40 minutes-160 minutes.
After the boiling, also can in the slurries that boiled, add edible gelatin or other colloid that freezes total amount much smaller than skin, as agar, carragheen etc., to adjust its mouthfeel.After treating that these colloids dissolve fully, pasteurization again.Add suitable flavoring such as salt, monosodium glutamate, the smart powder of pork, soy sauce etc. according to taste again.For diversifying, can add some other food such as meat grain, peanut, egg skin, auricularia auriculajudae, soya bean etc. again, also can add some other flavorings, as that make spicy flavor or vinegar-pepper flavor, also can add cooked dish, fry meat or the like (this moment, the volume of dish solid content should be far smaller than the volume that skin freezes, and contained the dish that a small amount of skin freezes juice to guarantee that it can not become) so that its local flavor variation as pork braised in brown sauce, potherb mustard.
Then in this slurry, add edible acid, make its pH value reach 5.5 or lower at least.Spendable acid comprises any acid that can be used as food additives, as glacial acetic acid, citric acid, fumaric acid, grape sugar acid solution, hydrochloric acid, lactic acid, fumaric acid one sodium etc., also can be the various combination of above-mentioned acids.The regulation of then pressing relevant additive standard again adds a kind of or compound preservative, as potassium sorbate, calcium propionate, formic acid, polylysine etc.
To pour in the plastic packaging bag that is similar to ham casing sample through above-mentioned processing rear slurry, get rid of wherein air and bubble, tying.When pouring into plastic packaging bag, the work of employed utensil, equipment part and plastic packaging bag all need pass through is strictly on guard against sterilization, and is preferably in through can under the steric requirements of abundant sterilization, to reduce the pollution of bacterium as far as possible.After finishing, can is heated to 60 ℃ of-120 ℃ of abundant sterilizations as early as possible.Then it is fully solidified with rapidly that can is the good Sausage made of meat jelly cooling of flowing cold water.
Through said method make and solidify good Sausage made of meat jelly at normal temperatures short-term preserve, also can preserve, or preserve-18 ℃ of following long-term frozen 0 ℃-4 ℃ following long periods of refrigeration.
The sterilization of the work part of above-mentioned packing material, utensil, equipment and the sterilization of working space all are to use conventional way.
Except above-mentioned way with lime immersion fresh hide, also can way routinely be boiled into skin and freeze, promptly be similar to number of patent application 92102907,95103134,99112830 described ways or make skin and freeze slurry by the way that number of patent application 93109221 usefulness soda acids are handled.Then add by way of the present invention again or do not add other flavoring or solid content, adjust the acidity value of slurries again, add anticorrisive agent again, carry out sterile filling, sterilization and cooling etc. then.
During the skin of making by above-mentioned any way freezes, can suitably increase some thickeners, with the mouthfeel after adjusting it and condensing, these thickeners comprise gelatin, agar, carragheen, carrageenan, cellulose etc.Can also increase some texturizers in skin freezes, to improve outward appearance or the sense of touch that skin freezes, these improvers can be phosphoric acid salts, as pyrophosphate, hexametaphosphate, tripolyphosphate, sodium hydrogen phosphate etc.The addition of this two classes material requires to decide according to the mouthfeel of product, certainly must be within the interpolation standard.
The cumulative volume of the solid shape food of other that adds in above-mentioned skin starch should be much smaller than the latex volume, be that product of the present invention is based on skin starch, rather than based on other meat or food, in general, in the batching of skin jelly food of the present invention, do not comprise the water yield, the pork skin amount should account for more than 50% of total raw material amount.Because if the large percentage of meat, then goods are the meat of band juice, rather than the skin that contains meat freezes.
The product of producing by this method is owing to there is complete packing, and is anticorrosion reliable, the storage life that has prolonged product greatly.And Product transport is convenient, also is easy to preserve.Up to the present preservation experiment shows that product of the present invention can be preserved more than 20 days down at normal temperature (22 ℃-25 ℃), has the shelf-life more than three months under 0 ℃ of-4 ℃ of refrigerated condition, under freezing conditions can preserve 2 years.The preservation that it should be noted that 20 days at normal temperatures is highly significant to the remote transportation of product, can use expensive Refrigerated Transport.
This product under freezing conditions generally can not resemble no packaging wrapper and freeze fold moisture content when freezing preservation.If insufficiently just begin freezingly but congeal, then have the moisture content of separating out, and build-up ice.This moisture content is sealed in the packing, can not flow out, and these moisture can be frozen absorption by skin in one, two day after thawing, recover original quality.
Product of the present invention is also very convenient as merchandise sales, only needs by single processing.From a bulk of congealing, cut also needn't resembling originally, thus also out-of-the-way when having exempted to cut hand or cutter to the pollution of food.These conditions have all guaranteed and can produce this folk snack food in industrialized mode.
In a word, the food products market that is embodied as of the present invention provides a kind of novel product form, its packing can have different size selective, the consumer can directly eat after buying, be not subjected to limitation of field condition, even can resemble the common ham sausage whole edible in hand held, make the consumer feel unusual health, convenience and satisfied.But should not be construed as, the present invention provide a kind of and prior art packing different skin jelly foods simply, Sausage made of meat jelly for example, make by proper technical conditions, effectively prolonged storage life, greatly reduce for the conditional request of selling, transporting and preserving, need not be confined to expensive " cold chain " operation, and production process helps industrialization control and produce in enormous quantities, help improving the quality of product more.Enforcement of the present invention also provides application widely for remaining pork skin resource and offcut thereof in meat packing or the leather processing.
Specific implementation process
Below introduce the realization of the object of the invention in detail by specific embodiment, be intended to help the reader to understand creative place of the present invention better, should not constitute and limit practical range of the present invention.
Embodiment 1
Get and do not have corrupt fresh pig pork skin 1KG, in the limewash of 5% concentration, soaked 24 hours in 12 ℃, take out pork skin, clean limewash and other dirt, remove hair residual on the epidermis, put it into and boil 10 minutes in the water, take out pork skin, outwell and boil water, remove the residual fat of pork skin inner surface.Pork skin is processed into the granular of about 0.7mm, puts into the jacketed pan that about 2.5KG water is housed simultaneously with the spice bag and boiled under 80-90 ℃ about 60 minutes, pork skin was boiled and was had the very mouthfeel of chewiness this moment.
In above-mentioned skin starch, add lactic acid, make its pH value, add the potassium sorbate of skin starch weight 0.1% again as anticorrisive agent simultaneously for about 4.8.The skin starch that modulates is poured into the folding footpath in the plastic casing that passes through sterilization of 5CM, and the work of used bottle placer part process is disinfected, and is to carry out can in aseptic space.Air when can in the packing of emptying simultaneously, the tying sealing.Then sterilization 1 hour in 95 ℃ water is taken out to put in the refrigerating box and was kept 8 hours, obtain tight packing, be milky jellied pork skin intestines through sterilization, inner.
This product mouthfeel is chewiness very, and can guarantee the quality at normal temperatures more than 20 days, can preserve three months under 2 ℃-4 ℃ refrigerated condition.
Embodiment 2
Pork skin is cut into the piece of about 3-4mm, is brewed into jellied pork skin slurry 5KG by conventional approach, adds glacial acetic acid then, makes its pH value for about 4.8, and the while adds the potassium sorbate of skin starch weight 0.1% again as anticorrisive agent.The folding that then it is poured into process sterilization is directly in the plastic casing of 3CM, and the work of used bottle placer partly also must be passed through and disinfect, and is to finish this operation in aseptic space.The air wherein of emptying simultaneously, tying.Then sterilization 80 minutes in 90-95 ℃ water is taken out to put in the refrigerating box and was kept about 6-8 hour, obtain tight packing, translucent, there is the jellied pork skin product of pork skin fritter inside.
This product mouthfeel is chewiness very, and can guarantee the quality at normal temperatures 20 days, can preserve three months under 2 ℃-4 ℃ refrigerated condition.
Embodiment 3
Method according to embodiment 1 is made skin starch, adds some such as dish such as lime-preserved egg, auricularia auriculajudaes in acidification, and adds an amount of gelatin.Method according to embodiment 1 or 2 is carried out can and sterilization, obtains another kind of local flavor Sausage made of meat jelly.
Claims (10)
1, a kind of skin jelly food, it is to be that primary raw material is made skin starch and solidified and form with animal skin and/or animal muscle tendinous tissue, it is characterized in that, but this skin jelly food is irritated the ready-to-eat food with independent sealed packing in the soft package bag, skin freeze and its outer field packaging bag between do not have the gap.
2, the described skin jelly food of claim 1, wherein, the pH of these skin jelly food slurries is 5.5 or lower, is become Sausage made of meat jelly through pouring into casing, can preserve at least 20 days at normal temperatures.
3, claim 1 or 2 described skin jelly foods are a kind of Sausage made of meat jelly that skin starch poured into casing and be processed into, and described casing is plastic casing or compound casing.
4, a kind of preparation method as claim 1-3 skin jelly food as described in each, it comprises:
1) makes skin starch;
2) skin starch is poured in the soft package bag, seal behind the discharge air;
3) skin starch that can is good is cooling off after the sterilization under the 60-120 ℃ of condition.
5, the described preparation method of claim 4, it also comprises: the skin starch of making is carried out acidification, and making it the pH value is 5.5 or lower;
6, the described preparation method of claim 5, wherein, described acidification comprises that the combination of adopting one or more edible acids adjusts the acidity of described skin starch.
7, the described preparation method of claim 6, wherein, described edible acid comprises glacial acetic acid, citric acid, fumaric acid, grape sugar acid solution, hydrochloric acid, lactic acid or fumaric acid one sodium or its mixture.
8, the described preparation method of claim 4, wherein, the process of described making skin starch comprises: earlier raw material is placed the limewash of 1%-40% to soak 4 hours-4 weeks, the temperature of limewash is no more than 40 ℃, and in immersion process, regularly stir, soaked pork skin is put into boiling water, scalds to the pork skin hardening, add suitable quantity of water again and steam or boil, until becoming skin starch.
9, the described preparation method of claim 4, wherein, skin starch fully sterilization under 80-100 ℃ of condition that can is good.
10, each described preparation method of claim 4-9 wherein, also optionally adds anticorrisive agent, thickener or texturizers in the skin starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021310009A CN1324983C (en) | 2002-09-25 | 2002-09-25 | Skin jelly food and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB021310009A CN1324983C (en) | 2002-09-25 | 2002-09-25 | Skin jelly food and its production method |
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| CN1484973A true CN1484973A (en) | 2004-03-31 |
| CN1324983C CN1324983C (en) | 2007-07-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB021310009A Expired - Lifetime CN1324983C (en) | 2002-09-25 | 2002-09-25 | Skin jelly food and its production method |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113673A (en) * | 2010-10-23 | 2011-07-06 | 王瑜 | Method for manufacturing instant protein skin jelly |
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN102669692A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
| CN103054054A (en) * | 2012-12-29 | 2013-04-24 | 青岛华仁信息技术开发有限公司 | Beautifying pigskin jelly and preparation method thereof |
| CN104207164A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Making method of duck skin aspic |
| CN108402402A (en) * | 2018-03-15 | 2018-08-17 | 山东师范大学 | A kind of beef tendon skin freezes and preparation method thereof |
| CN108685136A (en) * | 2017-04-09 | 2018-10-23 | 苏州古月峰信息技术有限公司 | A kind of fast food and preparation method thereof |
| CN108719821A (en) * | 2018-05-11 | 2018-11-02 | 南京晓庄学院 | A kind of Sausage made of meat jelly production method |
| CN111955674A (en) * | 2020-08-24 | 2020-11-20 | 西安诚食居食品有限责任公司 | Collagen skin jelly and preparation method thereof |
| CN114794400A (en) * | 2022-05-05 | 2022-07-29 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1077608A (en) * | 1992-04-23 | 1993-10-27 | 柯桂华 | Method for processing pork skin food |
| CN1045249C (en) * | 1993-08-05 | 1999-09-29 | 蒋爱民 | Instant aspic and preparation method thereof |
| CN1112810A (en) * | 1995-03-23 | 1995-12-06 | 徐锦章 | Skin aspic jelly |
| CN1269978A (en) * | 1999-04-08 | 2000-10-18 | 宋东先 | Process for preparing chewing gelatin |
| CN1263730A (en) * | 2000-01-26 | 2000-08-23 | 朱英彦 | Sausage food |
-
2002
- 2002-09-25 CN CNB021310009A patent/CN1324983C/en not_active Expired - Lifetime
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102113673A (en) * | 2010-10-23 | 2011-07-06 | 王瑜 | Method for manufacturing instant protein skin jelly |
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN102511835B (en) * | 2011-12-23 | 2013-07-17 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN102669692A (en) * | 2012-06-02 | 2012-09-19 | 成都大学 | Method for processing hide jelly sausage with livestock and poultry slaughter byproducts serving as raw materials |
| CN103054054A (en) * | 2012-12-29 | 2013-04-24 | 青岛华仁信息技术开发有限公司 | Beautifying pigskin jelly and preparation method thereof |
| CN103054054B (en) * | 2012-12-29 | 2014-09-17 | 青岛华仁技术孵化器有限公司 | Beautifying pigskin jelly and preparation method thereof |
| CN104207164A (en) * | 2014-09-05 | 2014-12-17 | 佛山市新战略知识产权文化有限公司 | Making method of duck skin aspic |
| CN108685136A (en) * | 2017-04-09 | 2018-10-23 | 苏州古月峰信息技术有限公司 | A kind of fast food and preparation method thereof |
| CN108402402A (en) * | 2018-03-15 | 2018-08-17 | 山东师范大学 | A kind of beef tendon skin freezes and preparation method thereof |
| CN108719821A (en) * | 2018-05-11 | 2018-11-02 | 南京晓庄学院 | A kind of Sausage made of meat jelly production method |
| CN111955674A (en) * | 2020-08-24 | 2020-11-20 | 西安诚食居食品有限责任公司 | Collagen skin jelly and preparation method thereof |
| CN114794400A (en) * | 2022-05-05 | 2022-07-29 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
| CN114794400B (en) * | 2022-05-05 | 2024-01-19 | 扬州大学 | Manufacturing process for improving emulsification effect of luncheon meat |
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| CN1324983C (en) | 2007-07-11 |
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