CN102813230B - Chicken sausage pill and preparation method thereof - Google Patents
Chicken sausage pill and preparation method thereof Download PDFInfo
- Publication number
- CN102813230B CN102813230B CN201210343433.8A CN201210343433A CN102813230B CN 102813230 B CN102813230 B CN 102813230B CN 201210343433 A CN201210343433 A CN 201210343433A CN 102813230 B CN102813230 B CN 102813230B
- Authority
- CN
- China
- Prior art keywords
- intestines
- meat
- minutes
- parts
- chicken
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a chicken sausage pill which comprises the components in parts by weight: 2-5 parts of collagen casing and 40-50 parts of chicken breast meat, 30-40 parts of minced chicken meat, 10-20 parts of chicken skin, 5-8 parts of soy protein, 10-20 parts of starch, 10-20 parts of ice water, 8-10 parts of seasoning, 1-3 parts of food additives, 0.5-1 part of food flavor and 1-3 parts of spice which are filled into the collagen casing. The chicken sausage pill can be widely used in food making, barbecue, soup making, Fondue Chinoise and frying. The chicken sausage pill effectively avoids the sweet and greasy taste of flour and rice products and high-fat and greasy taste of meat products, thus reaching the aim of reducing lipid and supplying nutrients.
Description
Technical field
The present invention relates to a kind of chicken meat sausage ball and preparation method thereof.
Background technology
The meat products moving, meat of poultris processing of selling in the market mainly be take chafing dish ball class as a large series, such as: burger, tribute ball, Stuffed Meat Balls etc.; The chafing dish ball class of the rotten processing of fish is another large series, for example: fish ball, Stuffed Fish Balls, chopped spring onion fish ball etc., the processing mode that all adopts tank boiling to shape, decomposes the intrinsic flavour of dilution raw material in boiling process, the genuineness of product fully cannot be retained.
Summary of the invention
Goal of the invention: the object of the invention is to for the deficiencies in the prior art, the chicken meat sausage that a kind of mouthfeel is good, pleasant impression is salubrious ball is provided.
Another object of the present invention is to provide the preparation method of this chicken meat sausage ball.
Technical scheme: chicken meat sausage ball of the present invention, comprise following component: Collagent casing for sausages 2-5 part and record Fresh Grade Breast 40-50 part, minced chicken meat 30-40 part, cock skin 10-20 part, soybean protein 5-8 part, starch 10-20 part, frozen water 10-20 part, flavoring 8-10 part, food additives 1-3 part, flavoring essence 0.5-1 part, the spice 1-3 part in Collagent casing for sausages, in weight portion.
Described flavoring is salt, sugar and monosodium glutamate, adds as required.
Described food additives are carragheen, beet red, D-araboascorbic acid sodium and special delicious, add as required.
Described flavoring essence is high power meat essential oil, adds as required.
Described spice is white pepper powder and good taste meat fine powder, adds as required.
The preparation method of chicken meat sausage ball of the present invention, comprises the steps:
(1) cut and mix, prepare burden: Fresh Grade Breast, chicken and cock skin are dropped into respectively to meat grinder and pulverize, after one-tenth mud shape, according to proportioning, weigh and send between trucd mixer respectively, other components are weighed and sent between trucd mixer according to proportioning;
(2) vacuum stirring: open mixer, raw material is dropped in order and carries out gradation and be stirred to evenly, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃;
(3) pickle: the meat slurry being stirred is poured in meat car, shifted onto and pickle storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry of pickling is pushed to moulding garage, open automatic enemator, meat slurry is recorded in Collagent casing for sausages, and the intestines of filling with are carried out to binding segmentation;
(5) boiling: the intestines of having filled with, around steaming intestines go-cart on upper bridge, are pushed to steam box, and steam box digital display screen parameters carries out boiling operation: the first step is dry: temperature settings are 65 ± 2 ℃, duration 20 ± 2 minutes; Second step boiling: temperature settings are 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure is all controlled at 1.5-2mpa;
(6) the cooling intestines that draw: the intestines after boiling are placed into cooled region and carry out coolingly, after intestines body is fully cooling, the pulling force by binding circle is divided into uniform section by intestines body;
(7) quick-frozen: intestines body is sent to quick-frozen workshop, pour tunnel vibration section into, by well-regulated vibration, product is paved, the tunnel entrance that enters without heaped-up, control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material is first carried out disinfection at disinfection room, then intestines body is carried out to inner packing; Again the interior intestines body of wrapping is packed into outer bag box;
(9) warehouse-in: finished product enters warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
Preferably, in step (2), the concrete operation method of vacuum stirring is: pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2～5 minutes, then add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring; Close mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 3～5 minutes; Then close vavuum pump and open relief valve, open top cover, cock skin is added to mixer, close top cover, open vavuum pump, when digital display screen is shown as 0.06kpa by soybean protein, starch, food additives, spice and remain the flavoring of 2/3 amount and flavoring essence sucks in mixer, positive and negative stirring 3～5 minutes; To remain 2/3 frozen water again and suck mixer, machine normal rotation was closed vavuum pump after 2～3 minutes, opened relief valve, clicked pulp on digital display screen and drove control button, with pushing away bucket, was connected on discharging opening and emitted slurry, can click pulp pass button control speed in process; After slurry is emitted completely, closing machine power supply.
Beneficial effect: 1, to adopt animal products be major ingredient in the present invention, through rubbing or be equipped with vegetable protein, the auxiliary material such as starch, flavoring, through mowing shaping, pickled, pour in Collagent casing for sausages, shape etc. before processing process, after be dried, boiling sizing, mouthfeel mouthfeel is plentiful and mellow, pleasant impression is salubrious, outward appearance is novel in the full little red date in 4.5-6 centimetre two ends, does not duplicate in the form of ball class circle.2, the invention can be widely used in to adjust and eat, roasts, boils soup, mutton cooked in a chafing pot, fried.Effectively avoid the sweet greasy mouthfeel of face rice made products and the high and greasy sense of taste of meat fat content, reached the object of lipid-lowering nourishing.
Accompanying drawing explanation
Fig. 1 is the inventive method flow chart.
The specific embodiment
Below technical solution of the present invention is elaborated, but protection scope of the present invention is not limited to described embodiment.
embodiment 1:chicken meat sausage ball of the present invention, comprise following component: 2 parts of Collagent casing for sausages and record 10 parts of 10 parts of 5 parts of 10 parts of 30 parts of 40 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 8 parts of flavorings (salt, sugar and monosodium glutamate), 1 part of food additives (carragheen, beet red, D-araboascorbic acid sodium and special delicious), 0.5 part of flavoring essence (high power meat essential oil), 1 part of the spice (white pepper powder and good taste meat fine powder) in Collagent casing for sausages, in weight portion.
Preparation method comprises the steps, as shown in Figure 1:
(1) cut and mix, prepare burden: the meat poultry that the qualified supplier who deposits in raw material freezer is provided is led out, remove raw material exterior and interior packing and check whether surface has after foreign material classification be placed in to thaw on shelf stand-by.Then open blender power supply, inspection machine properties, whether test running machine is normal.After confirming that machine is normal, Fresh Grade Breast, chicken and cock skin are dropped into respectively to meat grinder and pulverize, after one-tenth mud shape, according to proportioning, weigh and send between trucd mixer respectively, other components are weighed and sent between trucd mixer according to proportioning;
(2) vacuum stirring: open mixer, inspection machine properties, confirms that machine run drops into raw material in order and carries out gradation and be stirred to evenly after normal, and the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃; Concrete grammar is: pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2 minutes, then add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring; Close mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 4 minutes; Then close vavuum pump and open relief valve, open top cover, cock skin is added to mixer, close top cover, open vavuum pump, when digital display screen is shown as 0.06kpa by soybean protein, starch, food additives, spice and remain the flavoring of 2/3 amount and flavoring essence sucks in mixer, positive and negative stirring 4 minutes; To remain 2/3 frozen water again and suck mixer, machine normal rotation was closed vavuum pump after 2 minutes, opened relief valve, clicked pulp on digital display screen and drove control button, with pushing away bucket, was connected on discharging opening and emitted slurry, can click pulp pass button control speed in process; After slurry is emitted completely, closing machine power supply;
(3) pickle: the meat slurry being stirred is poured in meat car, shifted onto and pickle storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry of pickling is pushed to moulding garage, open automatic enemator, whether inspection definite machine work well, and slurry bucket is shifted onto on escalator and risen slurry bucket, pour in machine hopper, and by one section of knotting of Collagent casing for sausages, the other end is inserted on discharge nozzle, and pin is treaded material control pedal, carries out bowel lavage operation, note evenly operation of bowel lavage running action, avoided jejunum body to occur.The intestines of filling with are carried out to binding segmentation, intestines body one end is passed after binding machine, scale on table top has been measured the size of needs, left hand send intestines, the right hand is pressed binding control panel and is carried out binding operation, and every section all must to align to guarantee to prick intestines size length in scale bar even, during from the size of end 30-50 centimetre, by end knotting, then operate;
(5) boiling: after checking that whether the running of boiling intestines machine is normal, the intestines of having filled with, around steaming intestines go-cart on upper bridge, are pushed to steam box, check whether chamber door is closed tight, steam box digital display screen parameters carries out boiling operation: the first step is dry: temperature settings are 65 ± 2 ℃, duration 20 ± 2 minutes; Second step boiling: temperature settings are 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure is all controlled at 1.5-2mpa;
(6) the cooling intestines that draw: open steam box outlet portal, pull out hang intestines frame all cooled region carry out coolingly, after intestines body is fully cooling, draw intestines personnel can draw intestines operation; The peg that overworks intestines body in unwheeling is taken off, and both hands are held into gradient and are put under and draw intestines desktop, drag on the other hand the end of a thread, drag intestines body on the other hand, oppositely with strength, with the pulling force of binding circle, intestines body is divided into uniform section, be distributed into stainless steel disc, require every dish in-built be no more than 3 floor heights, prevent that heap from pressing modification;
(7) quick-frozen: the intestines body of sabot is sent to quick-frozen workshop, pour in order tunnel vibration section into, by well-regulated vibration, product is paved, the tunnel entrance that enters without heaped-up, control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material, in ozone generator sterilization 20 minutes for disinfection room, is then carried out to inner packing to intestines body; Again the interior intestines body of wrapping is packed into outer bag box;
(9) warehouse-in: finished product enters warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
embodiment 2:the component of the present embodiment product and preparation method are with embodiment 1, difference is, the content of each component is respectively: 5 parts of Collagent casing for sausages and record 20 parts of 20 parts of 8 parts of 20 parts of 40 parts of 50 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 10 parts of flavorings (salt, sugar and monosodium glutamate), 3 parts of food additives (carragheen, beet red, D-araboascorbic acid sodium and special delicious), 1 part of flavoring essence (high power meat essential oil), 3 parts of the spices (white pepper powder and good taste meat fine powder) in Collagent casing for sausages, and in weight portion.
embodiment 3:the component of the present embodiment product and preparation method are with embodiment 1, difference is, the content of each component is respectively: 3 parts of Collagent casing for sausages and record 15 parts of 15 parts of 6 parts of 15 parts of 35 parts of 45 parts of Fresh Grade Breast, minced chicken meat, cock skins, soybean proteins, starch, frozen water, 9 parts of flavorings (salt, sugar and monosodium glutamate), 2 parts of food additives (carragheen, beet red, D-araboascorbic acid sodium and special delicious), 0.8 part of flavoring essence (high power meat essential oil), 2 parts of the spices (white pepper powder and good taste meat fine powder) in Collagent casing for sausages, and in weight portion.
As mentioned above, although represented and explained the present invention with reference to specific preferred embodiment, it shall not be construed as the restriction to the present invention self.Not departing under the spirit and scope of the present invention prerequisite of claims definition, can make in the form and details various variations to it.
Claims (7)
1. a chicken meat sausage ball, it is characterized in that comprising following raw material components: Collagent casing for sausages 2-5 part and record pigeon breast muddy flesh 40-50 part, minced chicken meat 30-40 part, cock skin mud 10-20 part, soybean protein 5-8 part, starch 10-20 part, frozen water 10-20 part, flavoring 8-10 part, food additives 1-3 part, flavoring essence 0.5-1 part, the spice 1-3 part in Collagent casing for sausages, in weight portion; Preparation as follows:
(1) cut and mix, prepare burden: Fresh Grade Breast, chicken and cock skin are dropped into respectively to meat grinder and pulverize, after one-tenth mud shape, according to proportioning, weigh and send between trucd mixer respectively, other components are weighed and sent between trucd mixer according to proportioning;
(2) vacuum stirring: open mixer, raw material is dropped in order and carries out gradation and be stirred to evenly, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃;
(3) pickle: the meat slurry being stirred is poured in meat car, shifted onto and pickle storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry of pickling is pushed to moulding garage, open automatic enemator, meat slurry is recorded in Collagent casing for sausages, and the intestines of filling with are carried out to binding segmentation;
(5) boiling: the intestines of having filled with, around steaming intestines go-cart on upper bridge, are pushed to steam box, and steam box digital display screen parameters carries out boiling operation: the first step is dry: temperature settings are 65 ± 2 ℃, duration 20 ± 2 minutes; Second step boiling: temperature settings are 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure is all controlled at 1.5-2MPa;
(6) the cooling intestines that draw: the intestines after boiling are placed into cooled region and carry out coolingly, after intestines body is fully cooling, the pulling force by binding circle is divided into uniform section by intestines body;
(7) quick-frozen: intestines body is sent to quick-frozen workshop, pour tunnel vibration section into, by well-regulated vibration, product is paved, the tunnel entrance that enters without heaped-up, control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material is first carried out disinfection at disinfection room, then intestines body is carried out to inner packing; Again the interior intestines body of wrapping is packed into outer bag box;
(9) warehouse-in: finished product enters warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
2. chicken meat sausage ball according to claim 1, is characterized in that: described flavoring is salt, sugar and monosodium glutamate.
3. chicken meat sausage ball according to claim 1, is characterized in that: described food additives are carragheen, beet red, D-araboascorbic acid sodium and special delicious.
4. chicken meat sausage ball according to claim 1, is characterized in that: described flavoring essence is high power meat essential oil.
5. chicken meat sausage ball according to claim 1, is characterized in that: described spice is white pepper powder and good taste meat fine powder.
6. the preparation method of chicken meat sausage ball according to claim 1, is characterized in that comprising the steps:
(1) cut and mix, prepare burden: Fresh Grade Breast, chicken and cock skin are dropped into respectively to meat grinder and pulverize, after one-tenth mud shape, according to proportioning, weigh and send between trucd mixer respectively, other components are weighed and sent between trucd mixer according to proportioning;
(2) vacuum stirring: open mixer, raw material is dropped in order and carries out gradation and be stirred to evenly, the vacuum of stirring is 0.06kpa, and slurry temperature is controlled at 4-6 ℃;
(3) pickle: the meat slurry being stirred is poured in meat car, shifted onto and pickle storehouse and pickle 8-12 hour, storehouse temperature control at 0 ℃ to 7 ℃;
(4) bowel lavage, binding: the meat slurry of pickling is pushed to moulding garage, open automatic enemator, meat slurry is recorded in Collagent casing for sausages, and the intestines of filling with are carried out to binding segmentation;
(5) boiling: the intestines of having filled with, around steaming intestines go-cart on upper bridge, are pushed to steam box, and steam box digital display screen parameters carries out boiling operation: the first step is dry: temperature settings are 65 ± 2 ℃, duration 20 ± 2 minutes; Second step boiling: temperature settings are 80 ± 2 ℃, duration 15 ± 2 minutes; The 3rd step exhaust: duration 3 minutes; Steam pressure is all controlled at 1.5-2MPa;
(6) the cooling intestines that draw: the intestines after boiling are placed into cooled region and carry out coolingly, after intestines body is fully cooling, the pulling force by binding circle is divided into uniform section by intestines body;
(7) quick-frozen: intestines body is sent to quick-frozen workshop, pour tunnel vibration section into, by well-regulated vibration, product is paved, the tunnel entrance that enters without heaped-up, control time from charging aperture to discharging opening is no more than 15 minutes, freeze tunnel temperature is controlled at and is not less than-35 ℃, and central temperature reaches-18 ℃;
(8) packing: interior packaging material is first carried out disinfection at disinfection room, then intestines body is carried out to inner packing; Again the interior intestines body of wrapping is packed into outer bag box;
(9) warehouse-in: finished product enters warehouse for finished product and stores, and the temperature of warehouse for finished product remains between subzero 20 ℃ to subzero 18 ℃.
7. the preparation method of chicken meat sausage ball according to claim 6, it is characterized in that: in step (2), the concrete operation method of vacuum stirring is: pour Fresh Grade Breast and minced chicken meat into the positive and negative stirring of mixer 2～5 minutes, then add 1/3 amount of 1/3 and the total deal of frozen water of flavoring essence and the total deal of flavoring; Close mixer top cover, open vavuum pump and vacuumize, treat that digital display screen is shown as 0.06kpa, the positive and negative stirring of machine 3～5 minutes; Then close vavuum pump and open relief valve, open top cover, cock skin is added to mixer, close top cover, open vavuum pump, when digital display screen is shown as 0.06kpa by soybean protein, starch, food additives, spice and remain the flavoring of 2/3 amount and flavoring essence sucks in mixer, positive and negative stirring 3～5 minutes; To remain 2/3 frozen water again and suck mixer, machine normal rotation was closed vavuum pump after 2～3 minutes, opened relief valve, clicked pulp on digital display screen and drove control button, with pushing away bucket, was connected on discharging opening and emitted slurry, can click pulp pass button control speed in process; After slurry is emitted completely, closing machine power supply.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210343433.8A CN102813230B (en) | 2012-09-17 | 2012-09-17 | Chicken sausage pill and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210343433.8A CN102813230B (en) | 2012-09-17 | 2012-09-17 | Chicken sausage pill and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102813230A CN102813230A (en) | 2012-12-12 |
| CN102813230B true CN102813230B (en) | 2014-02-12 |
Family
ID=47297943
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210343433.8A Expired - Fee Related CN102813230B (en) | 2012-09-17 | 2012-09-17 | Chicken sausage pill and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102813230B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734770B (en) * | 2013-12-14 | 2016-01-27 | 山东惠发食品股份有限公司 | Breakfast sausage with basil flavor and preparation method thereof |
| CN103750378B (en) * | 2014-01-10 | 2015-09-16 | 南京农业大学 | A kind of yoghourt flavor chicken sausage and preparation method thereof |
| CN104026627A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Sausage and preparing method thereof |
| CN104223170A (en) * | 2014-07-18 | 2014-12-24 | 北镇市沟帮子食品有限公司 | Chicken Tofu preparation method |
| CN107259390A (en) * | 2017-06-09 | 2017-10-20 | 六安维奥智能科技有限公司 | A kind of chicken meat sausage formula and its manufacture craft |
| CN109221963A (en) * | 2018-08-24 | 2019-01-18 | 深圳市金口味食品有限公司 | A kind of low fat high protein calcic chicken meat sausage and preparation method thereof |
| CN109170502A (en) * | 2018-10-25 | 2019-01-11 | 山东华昌食品科技有限公司 | A kind of silkworm chrysalis meat gruel intestines and its processing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
| CN102302185A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN102697083A (en) * | 2012-03-19 | 2012-10-03 | 南昌宝迪农业科技有限公司 | Crispy sausage and preparation method thereof |
-
2012
- 2012-09-17 CN CN201210343433.8A patent/CN102813230B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102266073A (en) * | 2011-06-23 | 2011-12-07 | 河南省淇县永达食业有限公司 | Pine nut corn baked sausage and preparation method thereof |
| CN102302185A (en) * | 2011-08-29 | 2012-01-04 | 河南省淇县永达食业有限公司 | Preparation method of glutinous rice chicken rod |
| CN102697083A (en) * | 2012-03-19 | 2012-10-03 | 南昌宝迪农业科技有限公司 | Crispy sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102813230A (en) | 2012-12-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102813230B (en) | Chicken sausage pill and preparation method thereof | |
| CN102326782B (en) | Smoked chicken flavor baked sausage and preparation method thereof | |
| CN105054111B (en) | One kind exempting from quick-frozen fresh meat ball of hot water bath sizing and preparation method thereof | |
| CN103315319B (en) | A kind of production method of hot-pot crispy sausage | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| CN102302186A (en) | Spicy Taiwanese-style grilled sausage and processing method thereof | |
| CN104544240A (en) | Spicy lute-shaped leg and processing technology thereof | |
| CN101485470A (en) | High-calcium nutrient health-care meat sausage with local flavor and method for producing the same | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN107080183A (en) | Multicolored shrimp meat sausage and preparation method thereof | |
| KR100821624B1 (en) | Primary-roasted sulfur-duck meat, and methods for manufacturing foodstuffs and for cooking meat dish thereof | |
| CN106333278A (en) | Fruit and vegetable compound fish sausage | |
| CN105054106B (en) | A kind of pyrus nivalis sausage and preparation method thereof | |
| CN103315323B (en) | Preparation method of luncheon duck meat with pickled pepper flavor | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN104013033B (en) | Bag heart fish bean curd and preparation method thereof | |
| Alekseeva et al. | Improvement of the technology for the production of semi-finished meat products | |
| CN102823883A (en) | Quick-frozen food and production method thereof | |
| CN110403143A (en) | A kind of pork liver intestines and preparation method thereof | |
| CN103598617B (en) | A kind of production technology of high nutritious red sausage | |
| CN105360988A (en) | Pee beef meatball and processing technology thereof | |
| CN107692074A (en) | A kind of chicken sausage pill and preparation method thereof | |
| CN107319291A (en) | A kind of sticky rice in lotus leaf meatball and its processing method | |
| CN104172284A (en) | Spanish mackerel roll and preparation method thereof | |
| CN106942631A (en) | Tasty and refreshing crisp chicken row preparation method Fresh ＆ Tender in Texture |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140212 Termination date: 20150917 |
|
| EXPY | Termination of patent right or utility model |