CN102302191A - Method for preparing sausage - Google Patents
Method for preparing sausage Download PDFInfo
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- CN102302191A CN102302191A CN201110256643A CN201110256643A CN102302191A CN 102302191 A CN102302191 A CN 102302191A CN 201110256643 A CN201110256643 A CN 201110256643A CN 201110256643 A CN201110256643 A CN 201110256643A CN 102302191 A CN102302191 A CN 102302191A
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Abstract
The invention relates to a method for preparing a sausage. The method comprises the following steps of: 1) unfreezing raw meat, namely fresh and frozen pork No. II and No. IV and fat pork, removing tendons, wringing out cartilages by a pore plate with the diameter of 8mm, putting into a staffing mixer, adding table salt, sodium nitrite, monascus red pigment, allured red pigment and ice water, uniformly stirring the mixture and the wrung-out raw meat, covering a film, and pickling for 12 to 24 hours; 2) putting the raw meat pickled in step 1) into a rolling and kneading machine, adding other auxiliary materials including ground black pepper and the ice water, vacuumizing until the pressure is 0.08MPa, and intermittently rolling and kneading for 4 hours at low speed; 3) adding potato starch, vacuumizing, continuously rolling and kneading for 30 minutes, and taking stuffing out; 4) filling into a collagen sausage casing with the diameter of 19mm; 5) drying, cooking, and drying until the surface of a sausage body is dry; and 6) cooling, performing vacuum packaging and sterilizing. The product prepared by the method has good meat texture, full meat fragrance and rich nutrition, and is spicy, hot and delicious.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of preparation method of sausage.
Background technology
Along with people's rhythm of life is accelerated and people's constantly changing to the food novel taste; The development speed of leisure meat products also progressively improves; Sausage is easy to carry with it; Characteristics such as health is quick are subjected to liking of broad masses deeply; Become the fast food instant food of whole family's tourism, countryside picnic etc.; The raw material of sausage employing at present is different, local flavor is different; Fragrant and sweet like the Cantonese flavor sausage; Along with the pursuit of people to novel taste; Increasing people hopes to make sausage produce unique local flavor through the mode that changes raw material, satisfies the demand of consuming.Black pepper has pungent perfume (or spice), will also in the Cantonese flavor sausage, not add the product of black pepper in the market.
Summary of the invention
The objective of the invention is to satisfy the demand of broad masses, a kind of preparation method of sausage is provided novel taste.
The technical scheme that the present invention adopts is:
A kind of preparation method of sausage comprises the steps:
1), with the bright cold pork II of raw meat, IV number; Plump and sturdy pork; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, adds salt, natrium nitrosum, monascorubin, temptation haematochrome and frozen water, mix the back overlay film thoroughly with the raw meat that twists out and pickled 12-24 hour;
2), the raw meat that it is good that step 1) salts down is dropped into tumbler, add other auxiliary materials and the frozen water of step 1) triplication of comprising that black pepper is broken, be evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes, use again 70 ℃ of dry 5-10 minutes dry and comfortable to the intestines surface;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Described other auxiliary materials comprise that soybean protein isolate, white granulated sugar, monosodium glutamate, composite phosphate, carragheen, D-sodium isoascorbate, white pepper powder, black pepper are broken, meat flavor, sodium lactate, nisin and sodium Diacetate.
Preferably, among the above-mentioned preparation method, the ratio of weight and number of described raw material and auxiliary material is:
Raw material: bright cold pork II number: 15-20 part; Bright cold pork IV number: 15-20 part; Plump and sturdy pork: 5-8 part; Auxiliary material: potato starch: 3-5 part, soybean protein isolate: 1-1.5 part, used frozen water in the step 1): 5-5.5 part; Step 2) used frozen water in: 15-16.5 part; Salt: 1-1.2 part, white granulated sugar: 4-4.5 part, monosodium glutamate: 0.15-0.2 part; Composite phosphate: 0.18-0.22 part; Carragheen: 0.15-0.2 part, D-sodium isoascorbate: 0.03-0.04 part, natrium nitrosum: 0.003-0.005 part; Monascorubin: 0.008-0.01 part; The temptation haematochrome: 0.001-0.0012 part, white pepper powder: 0.05-0.07 part, black pepper is broken: 0.6-0.7 part; Meat flavor: 0.225-0.28 part; Sodium lactate: 1-1.2 part, nisin: 0.01-0.012 part, sodium Diacetate: 0.06-0.07 part.
Particularly, the present invention also provides a kind of preparation method of sausage to be: comprise the steps:
1), gets the bright cold pork II of raw meat 15-20 part, bright cold pork IV 15-20 part; Plump and sturdy pork 5-8 part; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate; The frozen water that adds 1-1.2 part salt, 0.003-0.005 part natrium nitrosum, 0.008-0.01 part monascorubin, 0.001-0.0012 part temptation haematochrome and 5-5.5 part is mixed the back overlay film thoroughly with the raw meat that twists out and was pickled 12-24 hour;
2); The good raw meat that will salt down drops into tumbler; Add 1-1.5 part soybean protein isolate; 4-4.5 portion white granulated sugar; 0.15-0.2 portion monosodium glutamate; 0.18-0.22 part composite phosphate; 0.15-0.2 part carragheen; 0.03-0.04 part D-sodium isoascorbate; 0.05-0.07 part white pepper powder; 0.6-0.7 part black pepper is broken; 0.225-0.28 part meat flavor; 1-1.2 part sodium lactate; 0.01-0.012 part nisin; 0.06-0.07 the frozen water of part sodium Diacetate and 15-16.5 part; Be evacuated to 0.08MPa low speed tumbling at intermittence 4 hours; Tumbling 20 minutes stopped 10 minutes;
3), adding 3-5 part potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes, use again 70 ℃ of dry 5-10 minutes dry and comfortable to the intestines surface;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Above-mentioned bright cold pork II number, bright cold pork IV number and plump and sturdy pork (preferably adopting back stage casing fat) are to be selected for use through veterinary sanitary inspection qualified cooling meat or chilled meat, and bright cold pork II meat is that the pork that forms behind the fat is boned, removes the peel, gone to the pork foreleg; Bright cold pork is for IV number that the pork that forms behind the fat is boned, removes the peel, gone to the pig back leg.Described auxiliary material potato starch, soybean protein isolate, composite phosphate, meat flavor, sodium lactate, nisin, sodium Diacetate; Carragheen, salt, white granulated sugar, monosodium glutamate, D-sodium isoascorbate, natrium nitrosum, monascorubin, temptation haematochrome, white pepper powder, black pepper be broken, etc. auxiliary material be the food grade additives of National standard; And be the commercially available prod, be selected from the product of Jilin only albumen Co., Ltd like soybean protein isolate.Said sodium lactate, streptococcus lactis, sodium Diacetate all are meat products anticorrisive agents.
Sell on the market meat flavor all can be applied among the present invention; Preferably; Described meat flavor is the deal out the cards mixture of meat flavour oily essence 85122 of meat flavour paste essence 8447 and spring of dealing out the cards in spring that Tianjin Chunfa Bio-technology Group Co., Ltd. (original name Tianjin Chunfa Food Additives Co., Ltd) produces, and its ratio of weight and number is the meat flavour paste essence 8447 of dealing out the cards in the spring: the spring meat flavour oily essence 85122=1 that deals out the cards: (0.1-0.15).
The beneficial effect that the present invention had:
The product meat feeling that makes through the inventive method is good, meat is fragrant full, fragrant peppery good to eat; Nutritious; Fragrant and sweet the pungent fragrant of black pepper that be aided with again of Cantonese flavor sausage combines better; It is fragrant peppery good to eat to eat the back, and aftertaste is better, gives the last bright sensation of human eye; Can satisfy people's the dietary structure and the demand of seeking change and innovation; Having increased the local flavor and the kind of meat products, is a kind of brand-new high nutritive meat article, has comparatively vast market.
The product quality indicator that makes through the inventive method is following:
1), aesthetic quality's index:
Color and luster: color and luster rufous, meat grain distribute obviously evenly, and black green pepper is broken is evenly distributed;
Flavour: fragrant and sweet U.S.A of the pungent perfume (or spice) of black pepper and the meat perfume (or spice) of pork and guang-type sausage finishes and closes, and moderately salted, peppery perfume (or spice) is good to eat, and meat feeling is strong, free from extraneous odour;
Structure: good springiness, it is complete to cut into slices, and meat feeling is good, and bite is pure.
2), physical and chemical index:
Protein content>=10%, content of starch≤10%, fat content≤25%, water content≤70%, nitrite (NaNO
2Meter)≤30mg/kg
3), microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The specific embodiment
Below in conjunction with specific embodiment the present invention is described further, but does not limit protection scope of the present invention.
Embodiment 1
A kind of preparation method of sausage comprises the steps:
The parts by weight of raw material and auxiliary material are:
Raw material: bright cold pork II number: 15 parts; Bright cold pork IV number: 20 parts; Plump and sturdy pork: 5 parts; Auxiliary material: potato starch: 3 parts, soybean protein isolate: 1 part, frozen water: 20 parts; Salt: 1 part; White granulated sugar: 4 parts, monosodium glutamate: 0.15 part, meat composite phosphate 346 (German CFB company produce): 0.18 part; Carragheen: 0.15 part; The D-sodium isoascorbate: 0.03 part, natrium nitrosum: 0.003 part, monascorubin: 0.008 part; Temptation haematochrome: 0.001 part; White pepper powder: 0.05 part, black pepper broken (30 order): 0.6 part, the spring meat flavour paste essence 8447:0.2 part of dealing out the cards; The spring meat flavour oily essence 85122:0.025 part of dealing out the cards; Sodium lactate: 1 part, nisin: 0.01 part, sodium Diacetate: 0.06 part.
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight; With the bright cold pork II of raw meat, IV number; Plump and sturdy pork; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate; Add salt, natrium nitrosum, monascorubin, temptation haematochrome and 1/4 frozen water (1/4 of prescription frozen water parts by weight; Promptly 5 parts), mix the back overlay film thoroughly with the raw meat that twists out and pickled 12 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except that potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 8 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Embodiment 2
A kind of preparation method of sausage comprises the steps:
The parts by weight of raw material and auxiliary material are:
Raw material: bright cold pork II number: 17 parts; Bright cold pork IV number: 17 parts; Plump and sturdy pork: 6 parts; Auxiliary material: potato starch: 4 parts, soybean protein isolate: 1.2 parts, frozen water: 21 parts; Salt: 1.1 parts; White granulated sugar: 4.2 parts, monosodium glutamate: 0.17 part, meat composite phosphate 346 (German CFB company produce): 0.19 part; Carragheen: 0.18 part; The D-sodium isoascorbate: 0.035 part, natrium nitrosum: 0.004 part, monascorubin: 0.009 part; Temptation haematochrome: 0.0011 part; White pepper powder; 0.06 part, black pepper broken (30 order): 0.65 part, the spring meat flavour paste essence 8447:0.22 part of dealing out the cards; The spring meat flavour oily essence 85122:0.028 part of dealing out the cards; Sodium lactate: 1.1 parts, nisin: 0.011 part, sodium Diacetate: 0.065 part.
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight; With the bright cold pork II of raw meat, IV number; Plump and sturdy pork; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate; Add salt, natrium nitrosum, monascorubin, temptation haematochrome and 1/4 frozen water (1/4 of prescription frozen water parts by weight; Promptly 5.25 parts), mix the back overlay film thoroughly with the raw meat that twists out and pickled 24 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except that potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 10 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
Embodiment 3
A kind of preparation method of sausage comprises the steps:
The parts by weight of raw material and auxiliary material are:
Raw material: bright cold pork II number: 18 parts; Bright cold pork IV number: 15 parts; Plump and sturdy pork: 7 parts; Auxiliary material: potato starch: 4.5 parts, soybean protein isolate: 1.4 parts, frozen water: 22 parts; Salt: 1.1 parts; White granulated sugar: 4.4 parts, monosodium glutamate: 0.18 part, meat composite phosphate 346 (German CFB company produce): 0.2 part; Carragheen: 0.2 part; The D-sodium isoascorbate: 0.04 part, natrium nitrosum: 0.005 part, monascorubin: 0.01 part; Temptation haematochrome: 0.0012 part; White pepper powder; 0.07 part, black pepper broken (30 order): 0.7 part, the spring meat flavour paste essence 8447:0.25 part of dealing out the cards; The spring meat flavour oily essence 85122:0.03 part of dealing out the cards; Sodium lactate: 1.2 parts, nisin: 0.012 part, sodium Diacetate: 0.07 part.
1), takes by weighing raw material and auxiliary material by above-mentioned parts by weight; With the bright cold pork II of raw meat, IV number; Plump and sturdy pork; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate; Add salt, natrium nitrosum, monascorubin, temptation haematochrome and 1/4 frozen water (1/4 of prescription frozen water parts by weight; Promptly 5.5 parts), mix the back overlay film thoroughly with the raw meat that twists out and pickled 18 hours;
2), the good raw meat that will salt down drops into tumbler, adds all the other auxiliary materials and residue frozen water except that potato starch, is evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes use 70 ℃ of dryings 8 minutes dry and comfortable to the intestines surface again;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
The product that embodiment 1-3 makes all satisfies following product quality indicator:
1), aesthetic quality's index:
Color and luster: color and luster rufous, meat grain distribute obviously evenly, and black green pepper is broken is evenly distributed;
Flavour: fragrant and sweet U.S.A of the pungent perfume (or spice) of black pepper and the meat perfume (or spice) of pork and guang-type sausage finishes and closes, and moderately salted, peppery perfume (or spice) is good to eat, and meat feeling is strong, free from extraneous odour;
Structure: good springiness, it is complete to cut into slices, and meat feeling is good, and bite is pure.
2), physical and chemical index:
Protein content>=10%, content of starch≤10%, fat content≤25%, water content≤70%, nitrite (NaNO
2Meter)≤30mg/kg
3), microbiological indicator
Total number of bacteria (individual/g)≤10000, coliform (individual/100g)≤30, pathogenic bacteria must not detect.
The present invention is described through concrete embodiment.Those skilled in the art can use for reference links such as content appropriate change raw material of the present invention, process conditions and realize corresponding other purpose; Its relevant change does not all break away from content of the present invention; All similar replacements and change will become apparent to those skilled in the art that all to be regarded as and comprise within the scope of the present invention.
Claims (3)
1. the preparation method of a sausage is characterized in that: comprise the steps:
1), with the bright cold pork II of raw meat, IV number; Plump and sturdy pork; Repair the muscle tendon after thawing, cartilage twists out the input stuffing mixer with diameter 8mm orifice plate, adds salt, natrium nitrosum, monascorubin, temptation haematochrome and frozen water, mix the back overlay film thoroughly with the raw meat that twists out and pickled 12-24 hour;
2), the raw meat that it is good that step 1) salts down is dropped into tumbler, add other auxiliary materials and the frozen water of step 1) triplication of comprising that black pepper is broken, be evacuated to 0.08MPa low speed tumbling at intermittence 4 hours, tumbling 20 minutes stopped 10 minutes;
3), adding potato starch vacuumizes continuous tumbling again and went out filling in 30 minutes;
4), with the Collagent casing for sausages can of diameter 19mm;
5), 70 ℃ of dryings 15 minutes, 80 ℃ of boilings 20 minutes, use again 70 ℃ of dry 5-10 minutes dry and comfortable to the intestines surface;
6), cooling, vacuum packaging was sterilized 20 minutes with 90 ℃.
2. the preparation method of sausage according to claim 1 is characterized in that: described other auxiliary materials comprise that soybean protein isolate, white granulated sugar, monosodium glutamate, composite phosphate, carragheen, D-sodium isoascorbate, white pepper powder, black pepper are broken, meat flavor, sodium lactate, nisin and sodium Diacetate.
3. the preparation method of sausage according to claim 2; It is characterized in that: the ratio of weight and number of described raw material and auxiliary material is: raw material: bright cold pork II number: 15-20 part; Bright cold pork IV number: 15-20 part; Plump and sturdy pork: 5-8 part; Auxiliary material: potato starch: 3-5 part; Soybean protein isolate: 1-1.5 part; Used frozen water in the step 1): 5-5.5 part, step 2) used frozen water in: 15-16.5 part, salt: 1-1.2 part; White granulated sugar: 4-4.5 part; Monosodium glutamate: 0.15-0.2 part, composite phosphate: 0.18-0.22 part, carragheen: 0.15-0.2 part; D-sodium isoascorbate: 0.03-0.04 part; Natrium nitrosum: 0.003-0.005 part, monascorubin: 0.008-0.01 part, temptation haematochrome: 0.001-0.0012 part; White pepper powder: 0.05-0.07 part; Black pepper is broken: 0.6-0.7 part, meat flavor: 0.225-0.28 part, sodium lactate: 1-1.2 part; Nisin: 0.01-0.012 part, sodium Diacetate: 0.06-0.07 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110256643A CN102302191A (en) | 2011-09-02 | 2011-09-02 | Method for preparing sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110256643A CN102302191A (en) | 2011-09-02 | 2011-09-02 | Method for preparing sausage |
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| Publication Number | Publication Date |
|---|---|
| CN102302191A true CN102302191A (en) | 2012-01-04 |
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|---|---|---|---|
| CN201110256643A Pending CN102302191A (en) | 2011-09-02 | 2011-09-02 | Method for preparing sausage |
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| CN102793200A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Meat product containing lycopene and production method thereof |
| CN102894396A (en) * | 2012-10-25 | 2013-01-30 | 合肥工业大学 | Method for preparing sausages by utilizing blood of beasts and birds |
| CN103125975A (en) * | 2013-03-07 | 2013-06-05 | 仲恺农业工程学院 | Instant sausage and production process thereof |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103263031A (en) * | 2013-05-02 | 2013-08-28 | 安徽卫食园肉类食品有限公司 | Method for processing a sweet osmanthus sausage |
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| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
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| CN106387702A (en) * | 2016-08-31 | 2017-02-15 | 湖南唐人神肉制品有限公司 | Pig blood sausages and making method thereof |
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| CN108142849A (en) * | 2016-12-02 | 2018-06-12 | 吴晗 | A kind of production method of pork sausage |
| CN108835536A (en) * | 2018-06-29 | 2018-11-20 | 贵州三人行食品开发有限公司 | Sausage suitable for the face of bubble |
| CN109393366A (en) * | 2018-11-27 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of nutrition appetizing intestines and preparation method thereof |
| CN112544899A (en) * | 2020-12-09 | 2021-03-26 | 天津春发生物科技集团有限公司 | Snail powder flavored baked sausage and preparation method thereof |
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2011
- 2011-09-02 CN CN201110256643A patent/CN102302191A/en active Pending
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| CN102578545A (en) * | 2012-02-08 | 2012-07-18 | 济宁耐特食品有限公司 | New Orleans compound seasoning powder and production method thereof |
| CN102578545B (en) * | 2012-02-08 | 2013-05-08 | 济宁耐特食品有限公司 | New Orleans compound seasoning powder and production method thereof |
| CN102793200A (en) * | 2012-09-05 | 2012-11-28 | 天津商业大学 | Meat product containing lycopene and production method thereof |
| CN102894396A (en) * | 2012-10-25 | 2013-01-30 | 合肥工业大学 | Method for preparing sausages by utilizing blood of beasts and birds |
| CN102894396B (en) * | 2012-10-25 | 2013-08-07 | 合肥工业大学 | Method for preparing sausages by utilizing blood of beasts and birds |
| CN103125975A (en) * | 2013-03-07 | 2013-06-05 | 仲恺农业工程学院 | Instant sausage and production process thereof |
| CN103190636A (en) * | 2013-04-09 | 2013-07-10 | 天津春宇食品配料有限公司 | Pickled pepper flavor sausage and preparation method thereof |
| CN103190642A (en) * | 2013-04-10 | 2013-07-10 | 天津春宇食品配料有限公司 | All-natural meaty western-style ham and preparation method thereof |
| CN103263031B (en) * | 2013-05-02 | 2015-11-18 | 安徽卫食园肉类食品有限公司 | A kind of processing method of flower-shaped sausage processing |
| CN103263031A (en) * | 2013-05-02 | 2013-08-28 | 安徽卫食园肉类食品有限公司 | Method for processing a sweet osmanthus sausage |
| CN103271384A (en) * | 2013-05-31 | 2013-09-04 | 浙江大学 | Crocodile meat sausage and manufacturing method thereof |
| CN103598619A (en) * | 2013-11-15 | 2014-02-26 | 南通玉兔集团有限公司 | Process for preparing sausages |
| CN103783140A (en) * | 2013-12-14 | 2014-05-14 | 山东惠发食品股份有限公司 | Pork sausage and processing method thereof |
| CN103783140B (en) * | 2013-12-14 | 2016-04-27 | 山东惠发食品股份有限公司 | Pork sausages and processing method thereof |
| CN105124634A (en) * | 2015-07-22 | 2015-12-09 | 天津春发生物科技集团有限公司 | Harbin flavor sausage and preparation method thereof |
| CN106235062A (en) * | 2016-07-28 | 2016-12-21 | 天津春发生物科技集团有限公司 | A kind of paste flavor ham sausage and preparation method thereof |
| CN106387702A (en) * | 2016-08-31 | 2017-02-15 | 湖南唐人神肉制品有限公司 | Pig blood sausages and making method thereof |
| CN106722227A (en) * | 2016-11-24 | 2017-05-31 | 陕西石羊粮食贸易有限公司 | A kind of barbecue and preparation method thereof |
| CN108142849A (en) * | 2016-12-02 | 2018-06-12 | 吴晗 | A kind of production method of pork sausage |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN108835536A (en) * | 2018-06-29 | 2018-11-20 | 贵州三人行食品开发有限公司 | Sausage suitable for the face of bubble |
| CN108835536B (en) * | 2018-06-29 | 2021-12-31 | 福建省力诚食品有限公司 | Sausage suitable for instant noodles |
| CN109393366A (en) * | 2018-11-27 | 2019-03-01 | 天津春发生物科技集团有限公司 | A kind of nutrition appetizing intestines and preparation method thereof |
| CN112544899A (en) * | 2020-12-09 | 2021-03-26 | 天津春发生物科技集团有限公司 | Snail powder flavored baked sausage and preparation method thereof |
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Application publication date: 20120104 |