NL2032099B1 - Roast sausage crisp chip and processing method thereof - Google Patents
Roast sausage crisp chip and processing method thereof Download PDFInfo
- Publication number
- NL2032099B1 NL2032099B1 NL2032099A NL2032099A NL2032099B1 NL 2032099 B1 NL2032099 B1 NL 2032099B1 NL 2032099 A NL2032099 A NL 2032099A NL 2032099 A NL2032099 A NL 2032099A NL 2032099 B1 NL2032099 B1 NL 2032099B1
- Authority
- NL
- Netherlands
- Prior art keywords
- parts
- sausage
- casing
- temperature
- later use
- Prior art date
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 113
- 238000003672 processing method Methods 0.000 title claims abstract description 21
- 238000011282 treatment Methods 0.000 claims abstract description 89
- 239000000203 mixture Substances 0.000 claims abstract description 57
- 235000015277 pork Nutrition 0.000 claims abstract description 55
- 241000287828 Gallus gallus Species 0.000 claims abstract description 38
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- 241000283690 Bos taurus Species 0.000 claims abstract description 36
- 235000013527 bean curd Nutrition 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000013312 flour Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 19
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 19
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 19
- 239000006002 Pepper Substances 0.000 claims abstract description 19
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 19
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 19
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 19
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 19
- 229920002472 Starch Polymers 0.000 claims abstract description 19
- 239000008103 glucose Substances 0.000 claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000008107 starch Substances 0.000 claims abstract description 19
- 235000019698 starch Nutrition 0.000 claims abstract description 19
- 239000010495 camellia oil Substances 0.000 claims abstract description 18
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 229940001941 soy protein Drugs 0.000 claims abstract description 18
- 238000011049 filling Methods 0.000 claims abstract description 16
- 238000004108 freeze drying Methods 0.000 claims abstract description 13
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 61
- 235000013372 meat Nutrition 0.000 claims description 47
- 239000000463 material Substances 0.000 claims description 41
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 34
- 235000005979 Citrus limon Nutrition 0.000 claims description 33
- 244000131522 Citrus pyriformis Species 0.000 claims description 33
- 240000008042 Zea mays Species 0.000 claims description 25
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 18
- 229930006000 Sucrose Natural products 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 17
- 235000011187 glycerol Nutrition 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 239000004006 olive oil Substances 0.000 claims description 17
- 235000008390 olive oil Nutrition 0.000 claims description 17
- 235000019991 rice wine Nutrition 0.000 claims description 17
- 239000005720 sucrose Substances 0.000 claims description 17
- -1 sucrose ester Chemical class 0.000 claims description 17
- 239000000706 filtrate Substances 0.000 claims description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 16
- 238000010438 heat treatment Methods 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 11
- 238000009413 insulation Methods 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 8
- 239000003205 fragrance Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000004898 kneading Methods 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 238000003756 stirring Methods 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims 3
- 235000005822 corn Nutrition 0.000 claims 3
- 210000000936 intestine Anatomy 0.000 claims 3
- 235000003717 Boswellia sacra Nutrition 0.000 claims 2
- 240000007551 Boswellia serrata Species 0.000 claims 2
- 235000012035 Boswellia serrata Nutrition 0.000 claims 2
- 239000004863 Frankincense Substances 0.000 claims 2
- 210000001015 abdomen Anatomy 0.000 claims 2
- 239000000284 extract Substances 0.000 claims 2
- 235000015241 bacon Nutrition 0.000 claims 1
- 230000001680 brushing effect Effects 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 239000010903 husk Substances 0.000 claims 1
- 230000000968 intestinal effect Effects 0.000 claims 1
- 230000000284 resting effect Effects 0.000 claims 1
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 33
- 238000005554 pickling Methods 0.000 abstract description 17
- 235000019640 taste Nutrition 0.000 abstract description 15
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 2
- 235000007244 Zea mays Nutrition 0.000 description 22
- 229940089639 cornsilk Drugs 0.000 description 22
- 239000001231 zea mays silk Substances 0.000 description 22
- 241000209094 Oryza Species 0.000 description 17
- 241000722363 Piper Species 0.000 description 16
- 238000002791 soaking Methods 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 8
- 238000000034 method Methods 0.000 description 6
- 230000035943 smell Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 230000035807 sensation Effects 0.000 description 2
- 235000019615 sensations Nutrition 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000005461 lubrication Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019639 meaty taste Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012805 post-processing Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23B4/002—Preservation in association with shaping
-
- 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
- A23B4/03—Drying; Subsequent reconstitution
- A23B4/037—Freeze-drying, i.e. cryodessication, lyophilisation; Apparatus therefor
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C13/00—Sausage casings
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110698004.1A CN113598324B (zh) | 2021-06-23 | 2021-06-23 | 一种烤肠干脆片及其加工方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| NL2032099A NL2032099A (en) | 2022-12-27 |
| NL2032099B1 true NL2032099B1 (en) | 2023-03-14 |
Family
ID=78336753
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| NL2032099A NL2032099B1 (en) | 2021-06-23 | 2022-06-08 | Roast sausage crisp chip and processing method thereof |
Country Status (2)
| Country | Link |
|---|---|
| CN (1) | CN113598324B (zh) |
| NL (1) | NL2032099B1 (zh) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114376163A (zh) * | 2022-01-29 | 2022-04-22 | 合肥工业大学 | 一种具有酥脆口感的浅发酵香肠脆片的制备方法 |
Family Cites Families (32)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA782556A (en) * | 1968-04-09 | S. Chiu Herman | Sausage casing | |
| CA731091A (en) * | 1966-03-29 | Union Carbide Corporation | Synthetic sausage casing | |
| US3329510A (en) * | 1964-07-27 | 1967-07-04 | Mayer & Co Inc O | Preparation of packaged sliced dry sausage |
| US3497363A (en) * | 1966-12-20 | 1970-02-24 | Jay B Fox Jr | Meat chip |
| CN1111014C (zh) * | 1999-05-13 | 2003-06-11 | 潘泰安 | 低温真空膨化果蔬脆片的生产方法 |
| JP4044866B2 (ja) * | 2003-05-13 | 2008-02-06 | 登喜和冷凍食品株式会社 | 加工油揚げ凍り豆腐の製造方法 |
| US20070269582A1 (en) * | 2006-05-19 | 2007-11-22 | Carter Philip R | Pastrami sausage and method for making same |
| WO2008095331A1 (fr) * | 2007-01-31 | 2008-08-14 | Xiaobao Zhang | Saucisse à base de soja et son procédé de préparation |
| KR101250515B1 (ko) * | 2011-03-22 | 2013-04-03 | 건국대학교 산학협력단 | 온도체 가공을 활용한 계육 가공식품 및 그 제조방법 |
| CN102793208A (zh) * | 2012-07-24 | 2012-11-28 | 安徽宝迪肉类食品有限公司 | 一种高脆度台式烤香肠及其制作方法 |
| CN102940020B (zh) * | 2012-11-21 | 2013-10-09 | 唐山市施尔得肉制品有限公司 | 真空冷冻干燥西式火腿的加工工艺 |
| CN103315316A (zh) * | 2013-05-31 | 2013-09-25 | 驻马店市晨明生物工程股份有限公司 | 一种烤肠及其制作方法 |
| CN103315319B (zh) * | 2013-06-07 | 2016-01-27 | 安徽宝迪肉类食品有限公司 | 一种火锅脆皮肠的生产方法 |
| CN103689632B (zh) * | 2013-06-20 | 2016-05-18 | 安徽宝迪肉类食品有限公司 | 一种蒜香烤肠的制作方法 |
| CN103704750B (zh) * | 2014-01-09 | 2016-08-17 | 四川四海食品股份有限公司 | 一种弹脆肠的配方 |
| CN104172252A (zh) * | 2014-07-08 | 2014-12-03 | 山东惠发食品股份有限公司 | 一种烤肠及其加工方法 |
| CN106604649A (zh) * | 2014-09-24 | 2017-04-26 | 卡夫食品集团品牌有限责任公司 | 肉酥片及制备肉酥片的方法 |
| CN104351819B (zh) * | 2014-12-04 | 2016-08-31 | 江苏省农业科学院 | 一种真空微波肉类膨化脆片的生产工艺 |
| CN107080183A (zh) * | 2017-05-17 | 2017-08-22 | 上海海洋大学 | 五色虾肉肠及其制备方法 |
| CN107509976A (zh) * | 2017-10-24 | 2017-12-26 | 浙江青莲食品股份有限公司 | 岩烤风味烤肠的制备方法 |
| CN108094908A (zh) * | 2017-12-20 | 2018-06-01 | 河南科技大学 | 一种低脂香椿瓜子仁香肠片及其制备方法 |
| CN108477513A (zh) * | 2018-03-17 | 2018-09-04 | 范翼 | 一种麻辣鸭肉腊肠 |
| CN111150001A (zh) * | 2018-11-08 | 2020-05-15 | 董立春 | 一种海带香菇鸡肉肠的制作方法 |
| CA3088447A1 (en) * | 2019-07-30 | 2021-01-30 | Miraclecorp Products | Bacon-based food products with extended shelf life |
| CN110810742A (zh) * | 2019-09-11 | 2020-02-21 | 丽江三川实业集团有限公司 | 一种松露香肠及其制备方法 |
| CN111109539A (zh) * | 2020-01-15 | 2020-05-08 | 安徽科技学院 | 一种蒜薹风味乳化香肠及其加工方法 |
| CN111789233A (zh) * | 2020-05-15 | 2020-10-20 | 江苏老侯珍禽食品有限公司 | 一种柠檬味鸭肉脆片的加工方法 |
| KR20220006265A (ko) * | 2020-07-08 | 2022-01-17 | 한국식품연구원 | 상온 유통이 가능한 건조순대 및 이의 제조방법 |
| AU2020101594A4 (en) * | 2020-07-31 | 2020-09-10 | Bohai University | A high calcium cheese fish sausage and preparation method thereof |
| KR102311731B1 (ko) * | 2021-02-19 | 2021-10-13 | 이영재 | 돈피가 함유된 소시지의 제조방법 |
| CN113243492A (zh) * | 2021-06-03 | 2021-08-13 | 成都大学 | 一种即食香肠片及其制备方法 |
| CN116076671A (zh) * | 2023-03-13 | 2023-05-09 | 福州奇新食品有限公司 | 一种烤肠的制备工艺 |
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2021
- 2021-06-23 CN CN202110698004.1A patent/CN113598324B/zh active Active
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- 2022-06-08 NL NL2032099A patent/NL2032099B1/en active
Also Published As
| Publication number | Publication date |
|---|---|
| CN113598324A (zh) | 2021-11-05 |
| CN113598324B (zh) | 2023-11-14 |
| NL2032099A (en) | 2022-12-27 |
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