WO2011038586A1 - Plant protein sausage and preparation method thereof - Google Patents

Plant protein sausage and preparation method thereof Download PDF

Info

Publication number
WO2011038586A1
WO2011038586A1 PCT/CN2010/071720 CN2010071720W WO2011038586A1 WO 2011038586 A1 WO2011038586 A1 WO 2011038586A1 CN 2010071720 W CN2010071720 W CN 2010071720W WO 2011038586 A1 WO2011038586 A1 WO 2011038586A1
Authority
WO
WIPO (PCT)
Prior art keywords
finished product
parts
semi
processing method
high temperature
Prior art date
Application number
PCT/CN2010/071720
Other languages
French (fr)
Chinese (zh)
Inventor
王连成
Original Assignee
Wang Liancheng
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Wang Liancheng filed Critical Wang Liancheng
Publication of WO2011038586A1 publication Critical patent/WO2011038586A1/en

Links

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
    • 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
    • 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
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins

Definitions

  • the invention relates to a method for processing food, belonging to the field of food processing.
  • soybean As an important food crop, soybean has high protein content, reasonable amino acid composition of protein, and has a wide functional advantage to the human body.
  • the processing procedures and steps of soybeans in the market are too single, which leads to the unreasonable utilization of the active ingredients of soybeans.
  • the sausages in the market are made from meat, and the ingredients contain sodium nitrite and preservatives. Long-term consumption, it is easy to form a certain harm to the health of the human body.
  • the present invention provides a vegetable protein sausage and a method of processing the same, in place of the processing of a conventional meat sausage containing a preservative. And because of the mixing with wheat protein, the nutritional content of the resulting product is more abundant.
  • the technical solution of the present invention is: a vegetable protein sausage characterized by consisting of the following components by weight ratio:
  • the high temperature of extrusion in the step (2) is 150-180 ° C, preferably 170 ° C.
  • the total time of two soaking in the step (3) is: 3-4 hours in spring, summer or autumn, and 5-6 hours in winter.
  • the curing time in the step (4) is 20 minutes, and the weight ratio of the butted semi-finished product to the pickled preparation is 1:0.005-0.01
  • the butadiene semi-finished product described in the step (5) has a diameter of 8-10 mm.
  • the oil temperature described in the step (6) is 170-190 ° C, and the frying time is 2-3 minutes.
  • the mixing weight ratio of the fried product to the chicken protein powder in the step (7) is listed as 20:1.
  • the beneficial effects of the invention are: the product is mainly soybean, the wheat protein is added raw material, no preservative is added, the health is more healthy, the taste is more mellow and the nutrition is more abundant; the processing technology does not produce industry. Garbage is environmentally friendly.
  • the preparation method of the vegetable protein sausage of the present invention is as follows:
  • the required extrusion temperature is 150-180 ° C, preferably 170 ° C, to obtain a semi-finished product in the shape of a belt.
  • the semi-finished product after pickling is then broken into a semi-finished product of 8-10 mm in diameter.
  • the method of crushing can be done manually or by a mincer.
  • the raw material ratio of the present invention can be adjusted according to the processing technology (such as suitable dry and wet degree for convenient processing, etc.) and product quality (such as the provisions of effective components of the product, etc.) in the following range, the weight of each component
  • the number of portions is 40-60 parts of cold pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

A plant protein sausage and preparation method thereof. The method involves weighing the raw materials in parts by weight：cold pressed soybean meal 40-60, isolated soy protein 10-30, isolated wheat protein 10-20 and water 12-22; mixing the above-said raw materials uniformly, extruding and molding the mixture at high temperature into belt-shaped semi-finished product; soaking the belt-shaped semi-finished product in water, washing, re-soaking and then adding curing agent to cure the semi-finished product, processing the semi-finished product into cube-shaped semi-finished product, frying the obtained product in oil and then mixing with egg albumin powder uniformly, steaming the mixture at high temperature, sterilizing and then packing the finished product.

Description

植物蛋白香肠及其加工方法  Vegetable protein sausage and processing method thereof 植物蛋白香肠及其加工方法  Vegetable protein sausage and processing method thereof
技术领域  Technical field
本发明涉及一种食品的加工方法，属于食品加工领域。The invention relates to a method for processing food, belonging to the field of food processing.
背景技术Background technique
大豆作为一种重要的粮食作物，其蛋白含量高，蛋白质的氨基酸组成合理，对人体有着广泛的功能优势。但目前市场的大豆的加工程序和步骤过于单一，导致了大豆的有效成分的不能合理利用；目前市场的香肠均是以肉食为原料制作而成，且其成份里均含有亚硝酸钠和防腐剂，长期食用，容易对人体的健康形成一定的危害。As an important food crop, soybean has high protein content, reasonable amino acid composition of protein, and has a wide functional advantage to the human body. However, the processing procedures and steps of soybeans in the market are too single, which leads to the unreasonable utilization of the active ingredients of soybeans. Currently, the sausages in the market are made from meat, and the ingredients contain sodium nitrite and preservatives. Long-term consumption, it is easy to form a certain harm to the health of the human body.
发明内容Summary of the invention
为克服现有技术的缺陷，本发明提供了一种植物蛋白香肠及其加工方法，以代替含有防腐剂的传统的肉食香肠的加工。而且因为和小麦蛋白的混合，使得所得产品的营养成分更加的丰富。To overcome the deficiencies of the prior art, the present invention provides a vegetable protein sausage and a method of processing the same, in place of the processing of a conventional meat sausage containing a preservative. And because of the mixing with wheat protein, the nutritional content of the resulting product is more abundant.
本发明的技术方案是：一种植物蛋白香肠，其特征在于，由以下重量比的组份组成：The technical solution of the present invention is: a vegetable protein sausage characterized by consisting of the following components by weight ratio:
冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。40-60 parts of cold-pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water.
一种权利要求1所述的植物蛋白香肠的加工方法，其特征在于，包括以下步骤：A method of processing a vegetable protein sausage according to claim 1, comprising the steps of:
（1） 按下述重量份称取各原料：冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份；(1) Weigh each raw material according to the following parts by weight: 40-60 parts of cold pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water;
（2） 将上述原料混合均匀，并通过高温挤压成型，得皮带状半成品；(2) mixing the above raw materials uniformly and extruding them by high temperature to obtain a belt-shaped semi-finished product;
（3） 将所述的皮带状半成品用水浸泡，清洗，再浸泡；(3) soaking the belt-shaped semi-finished product with water, washing, and soaking;
（4） 将浸泡后的半成品用腌制剂腌制； (4) picking the semi-finished product after soaking with a pickled preparation;
（5） 将腌制后的皮带状半成品加工成丁状半成品；(5) processing the pickled semi-finished product into a semi-finished product;
（6） 油炸所述的丁状半成品；(6) frying the butted semi-finished product;
（7） 油炸后与鸡蛋白粉混合均匀；(7) Mix well with chicken protein powder after frying;
（8） 灌制后，高温蒸煮杀菌后即为成品；(8) After the filling, the product is finished after high temperature cooking and sterilization;
（9） 包装成品。(9) Packaging the finished product.
所述的步骤（2）中挤压成型的高温是150-180℃，优选170℃。The high temperature of extrusion in the step (2) is 150-180 ° C, preferably 170 ° C.
所述的步骤（3）中两次浸泡总时间为：在春夏或秋天浸泡3-4个小时，冬天优选浸泡5-6个小时。The total time of two soaking in the step (3) is: 3-4 hours in spring, summer or autumn, and 5-6 hours in winter.
所述的步骤（4）中所述的腌制时间为20分钟，所述丁状半成品与腌制剂的重量比为1：0.005—0.01The curing time in the step (4) is 20 minutes, and the weight ratio of the butted semi-finished product to the pickled preparation is 1:0.005-0.01
所述的步骤（5）中所述的丁状半成品的直径为8-10mm。The butadiene semi-finished product described in the step (5) has a diameter of 8-10 mm.
所述的步骤（6）中所述的油温为170-190℃，油炸时间为2-3分钟。The oil temperature described in the step (6) is 170-190 ° C, and the frying time is 2-3 minutes.
所述的步骤（7）中油炸后的产品与鸡蛋白粉的混合重量比列为20：1。 The mixing weight ratio of the fried product to the chicken protein powder in the step (7) is listed as 20:1.
根据权利要求2所述的加工方法，其特征在于：所述的步骤（8）中高温蒸煮杀菌的温度为121℃。The processing method according to claim 2, wherein the temperature of the high temperature retort sterilization in the step (8) is 121 °C.
本发明的有益效果是：本产品以大豆为主原料，小麦蛋白为添加原料，没有添加任何的防腐剂，对人体更为健康，口感更加香醇，营养也更为丰富；其加工工艺不产生工业垃圾，属于环保型生产。The beneficial effects of the invention are: the product is mainly soybean, the wheat protein is added raw material, no preservative is added, the health is more healthy, the taste is more mellow and the nutrition is more abundant; the processing technology does not produce industry. Garbage is environmentally friendly.
具体实施方式detailed description
本发明植物蛋白香肠的制备方法如下：The preparation method of the vegetable protein sausage of the present invention is as follows:
1、按下述重量称取各原料（单位：g）：1. Weigh each raw material (unit: g) according to the following weight:
冷榨豆粕粉40，大豆分离蛋白10，小麦分离蛋白10和水12，充分的混合均匀。Cold pressed soybean meal 40, soy protein isolate 10, wheat protein isolate 10 and water 12, fully mixed evenly.
2、然后放入挤压机（由北京康港食品机械公司生产）高温挤压，所需挤压温度为150-180℃，优选170℃，得到皮带形状的半成品。2, and then placed in an extruder (manufactured by Beijing Kanggang Food Machinery Co., Ltd.) at a high temperature extrusion, the required extrusion temperature is 150-180 ° C, preferably 170 ° C, to obtain a semi-finished product in the shape of a belt.
3、将该半成品用水进行浸泡、清洗、再浸泡，两次浸泡的总时间在春夏或秋天浸泡3-4个小时，冬天优选浸泡5-6个小时，两次浸泡的时间可以相等，也可不等。3. Soak, clean and re-soak the semi-finished product with water. The total time of two soaking is 3-4 hours in spring, summer or autumn, and 5-6 hours in winter. The time of two soaking can be equal. Can not wait.
4、将浸泡之后滤除水（或从水中捞出）的半成品放入原味腌制液（由上海味好美公司生产）中腌制20分钟，与腌制液的重量比例为1：0.005—0.01。4. After the soaking, remove the semi-finished product from the water (or remove it from the water) into the original pickling liquid (produced by Shanghai Weihaomei Company) for 20 minutes, and the weight ratio of the pickling liquid is 1:0.005-0.01. .
5、随后将腌制后的半成品破碎成直径为8-10mm的丁状半成品，破碎的方法可以是人工完成，也可以由绞碎机绞碎即可。5. The semi-finished product after pickling is then broken into a semi-finished product of 8-10 mm in diameter. The method of crushing can be done manually or by a mincer.
6、将丁状半成品与鸡蛋白粉（由吉林金翼蛋白食品有限公司制造）按照20：1的重量比列充分混合，鸡蛋白粉起到润滑剂和粘结剂的作用；并采用常规的方法（包括机械化生产的方法）灌制成植物蛋白香肠成品，然后用121℃的高温蒸煮杀菌；最后进行成品包装。6. Mix the diced semi-finished product with chicken protein powder (manufactured by Jilin Jinyi Protein Food Co., Ltd.) in a weight ratio of 20:1, and the chicken protein powder acts as a lubricant and a binder; and adopts a conventional method ( Including the method of mechanized production), the finished product of vegetable protein sausage is poured, and then sterilized by high temperature cooking at 121 ° C; finally, the finished product is packaged.
本发明的原料配比可根据加工工艺（如合适的干湿程度以方便加工，等）和产品品质（如产品有效成份的规定，等）的需要在下面的范围内进行调剂，各成份的重量份数为冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。The raw material ratio of the present invention can be adjusted according to the processing technology (such as suitable dry and wet degree for convenient processing, etc.) and product quality (such as the provisions of effective components of the product, etc.) in the following range, the weight of each component The number of portions is 40-60 parts of cold pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water.

Claims (9)

  1. 一种植物蛋白香肠，其特征在于，由以下重量比的组份组成：A vegetable protein sausage characterized by a composition of the following weight ratios:
    冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份。 40-60 parts of cold-pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water.
  2. 一种权利要求1所述的植物蛋白香肠的加工方法，其特征在于，包括以下步骤：A method of processing a vegetable protein sausage according to claim 1, comprising the steps of:
    （1） 按下述重量份称取各原料：冷榨豆粕粉40-60份、大豆分离蛋白10-30份、小麦分离蛋白10-20份、水12-22份；(1) Weigh each raw material according to the following parts by weight: 40-60 parts of cold pressed soybean meal, 10-30 parts of soy protein isolate, 10-20 parts of wheat protein isolate, and 12-22 parts of water;
    （2） 将上述原料混合均匀，并通过高温挤压成型，得皮带状半成品；(2) mixing the above raw materials uniformly and extruding them by high temperature to obtain a belt-shaped semi-finished product;
    （3） 将所述的皮带状半成品用水浸泡，清洗，再浸泡；(3) soaking the belt-shaped semi-finished product with water, washing, and soaking;
    （4） 将浸泡后的半成品用腌制剂腌制； (4) picking the semi-finished product after soaking with a pickled preparation;
    （5） 将腌制后的皮带状半成品加工成丁状半成品；(5) processing the pickled semi-finished product into a semi-finished product;
    （6） 油炸所述的丁状半成品；(6) frying the butted semi-finished product;
    （7） 油炸后与鸡蛋白粉混合均匀；(7) Mix well with chicken protein powder after frying;
    （8） 灌制后，高温蒸煮杀菌后即为成品；(8) After the filling, the product is finished after high temperature cooking and sterilization;
    （9） 包装成品。(9) Packaging the finished product.
  3. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（2）中挤压成型的高温是150-180℃，优选170℃。The processing method according to claim 2, characterized in that the high temperature of the extrusion molding in the step (2) is 150 to 180 ° C, preferably 170 ° C.
  4. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（3）中两次浸泡总时间为：在春夏或秋天浸泡3-4个小时，冬天优选浸泡5-6个小时。The processing method according to claim 2, wherein the total immersion time in the step (3) is: immersing for 3-4 hours in spring, summer or autumn, and preferably immersing for 5-6 hours in winter.
  5. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（4）中所述的腌制时间为20分钟。The processing method according to claim 2, wherein the curing time in the step (4) is 20 minutes.
  6. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（5）中所述的丁状半成品的直径为8-10mm。The processing method according to claim 2, wherein the butadiene semi-finished product described in the step (5) has a diameter of 8 to 10 mm.
  7. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（6）中所述的油温为170-190℃，油炸时间为2-3分钟。The processing method according to claim 2, wherein the oil temperature in the step (6) is 170-190 ° C, and the frying time is 2-3 minutes.
  8. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（7）中油炸后的产品与鸡蛋白粉的混合重量比列为20：1。The processing method according to claim 2, wherein the mixing ratio of the fried product to the chicken protein powder in the step (7) is 20:1.
  9. 根据权利要求2所述的加工方法，其特征在于：所述的步骤（8）中高温蒸煮杀菌的温度为121℃。The processing method according to claim 2, wherein the temperature of the high temperature retort sterilization in the step (8) is 121 °C.
PCT/CN2010/071720 2009-09-29 2010-04-13 Plant protein sausage and preparation method thereof WO2011038586A1 (en)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN200910177404.7 2009-09-29
CN2009101774047A CN101664134B (en) 2009-09-29 2009-09-29 Processing method of vegetable protein sausage

Publications (1)

Publication Number Publication Date
WO2011038586A1 true WO2011038586A1 (en) 2011-04-07

Family

ID=41801039

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2010/071720 WO2011038586A1 (en) 2009-09-29 2010-04-13 Plant protein sausage and preparation method thereof

Country Status (2)

Country Link
CN (1) CN101664134B (en)
WO (1) WO2011038586A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109820050A (en) * 2019-03-12 2019-05-31 奚存库 A kind of textured soybean protein and preparation method thereof
CN112826035A (en) * 2021-01-20 2021-05-25 四川省胡婆婆食品有限责任公司 Method for making high-fiber plant protein sausage
CN113455583A (en) * 2021-06-16 2021-10-01 山西振东五和健康科技股份有限公司 Plant protein meat product and preparation method thereof

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101664134B (en) * 2009-09-29 2011-11-02 王连成 Processing method of vegetable protein sausage
CN103535592A (en) * 2013-09-28 2014-01-29 安徽省怀远县鑫泰粮油有限公司 Plant protein vegetarian sausage and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1234990A (en) * 1998-01-20 1999-11-17 郑州郑荣集团有限责任公司 Ham sausage and production thereof
CN101496566A (en) * 2008-02-01 2009-08-05 中国肉类食品综合研究中心 Artificial vegetarian sausage and preparation method thereof
CN101664134A (en) * 2009-09-29 2010-03-10 王连成 Vegetable protein sausage and processing method thereof

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1204823C (en) * 2002-07-10 2005-06-08 侯玉环 Soybean sausage and method for making the same
CN1209035C (en) * 2003-02-28 2005-07-06 奚存库 Composition for preparing soybean meat analogues product

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1234990A (en) * 1998-01-20 1999-11-17 郑州郑荣集团有限责任公司 Ham sausage and production thereof
CN101496566A (en) * 2008-02-01 2009-08-05 中国肉类食品综合研究中心 Artificial vegetarian sausage and preparation method thereof
CN101664134A (en) * 2009-09-29 2010-03-10 王连成 Vegetable protein sausage and processing method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
LI, XUELIAN ET AL: "Studies on the Process and Technology of Vegetarian Sterilized Ham Sausage", FOOD INDUSTRY, vol. 3, March 2007 (2007-03-01), pages 31 - 32 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109820050A (en) * 2019-03-12 2019-05-31 奚存库 A kind of textured soybean protein and preparation method thereof
CN112826035A (en) * 2021-01-20 2021-05-25 四川省胡婆婆食品有限责任公司 Method for making high-fiber plant protein sausage
CN113455583A (en) * 2021-06-16 2021-10-01 山西振东五和健康科技股份有限公司 Plant protein meat product and preparation method thereof

Also Published As

Publication number Publication date
CN101664134A (en) 2010-03-10
CN101664134B (en) 2011-11-02

Similar Documents

Publication Publication Date Title
CN101263913B (en) Panada composition for flour-coating meat food capable of being frozen and pre-fried by microwave and products produced by the composition
CN101595997B (en) Novel chicken block taking hydrophilic compound gel and soybean protein as functional auxiliary materials and preparation method thereof
CN104543591A (en) Pet snack and processing method thereof
KR100951060B1 (en) The soft jerked meat which a lactobacillus is contained
WO2011038586A1 (en) Plant protein sausage and preparation method thereof
CN103549120B (en) Novel branded pet food
CN110477275B (en) Preparation method of rice noodles with low broken rate
CN101176559A (en) Fermentation agent for low ergamine salami sausage and method of use thereof
WO2020085736A1 (en) Method for producing sausage containing rice
KR101299543B1 (en) Method for producing sausage using unpolished rice and glutinous rice
CN102960638B (en) Kudzu root compound nutritious vermicelli and preparation method thereof
KR20120019357A (en) Manufacturing method for fishcakes
CN103222637A (en) Beef lentinus edodes stem energy bar and preparation method thereof
KR101402819B1 (en) Method for producing sausage using unpolished rice and glutinous rice
CN111772151A (en) Pickling material for weever and pickling method thereof
CN101797043A (en) Mushroom luncheon meat and preparation method thereof
CN107348380A (en) A kind of processing method of film perfume (or spice) elbow
CN110915983A (en) Crispy vegetarian flower branch steak and preparation method thereof
CN110651951A (en) Potato and konjak rice flour and preparation method thereof
Al-Safi et al. Effect of using raw and treated quinoa seeds (Chenopodium quinoa) in the diets on some microbial, physical and chemical properties of broiler carcass
CN110547359A (en) Anti-vibrio enteron health care material for shrimps
CN103960689A (en) Method for manufacturing salted duck eggs
CN103099116A (en) Nutritional noodles made from fresh dried laver juice and processing method of noodles
WO2018097358A1 (en) Method for manufacturing mume fructus vinegar pudding
CN116491585B (en) Antibiotic-free feed additive for improving meat flavor, antibiotic-free livestock and poultry feed and preparation method thereof

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 10819815

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

32PN Ep: public notification in the ep bulletin as address of the adressee cannot be established

Free format text: NOTING OF LOSS OF RIGHTS PURSUANT TO RULE 112(1) EPC (EPO FORM 1205N DATED 06/06/2012)

122 Ep: pct application non-entry in european phase

Ref document number: 10819815

Country of ref document: EP

Kind code of ref document: A1