CN103340439A - Crystal pork sausage and preparation method thereof - Google Patents
Crystal pork sausage and preparation method thereof Download PDFInfo
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- CN103340439A CN103340439A CN201310315437XA CN201310315437A CN103340439A CN 103340439 A CN103340439 A CN 103340439A CN 201310315437X A CN201310315437X A CN 201310315437XA CN 201310315437 A CN201310315437 A CN 201310315437A CN 103340439 A CN103340439 A CN 103340439A
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Abstract
The invention discloses crystal pork sausage and a preparation method of the crystal pork sausage. The crystal pork sausage takes pork and pig skin as raw materials and ice water, protein powder, carrageenan, edible salt, sodium nitrite, red yeast rice, white pepper powder, glucose, ginger powder, sodium tripolyphosphate and monosodium glutamate as auxiliary materials, and is prepared by the following steps of tumbling, salting, filling, smoking, cooking, radiating, packaging and sterilizing. The production process is simple, short in cycle and high in efficiency; the processed crystal pork sausage has the characteristics of ruddy color and luster, outstanding fragrance, compact tissues, good elasticity, semi-transparent tangent plane, rich nutrition and the like.
Description
Technical field
The invention belongs to field of food, relate to the stifling sausage product of a kind of low temperature, be specifically related to a kind of quartzy pork intestines and preparation method thereof.
Background technology
At present, the meat products of belt leather class more and more is subjected to people's welcome.Be because skin class raw material makes product produce good mouthfeel on the one hand; Be on the other hand since pigskin in protein content up to 35%, wherein, the content of collagen is 87.8%, and the skin of human body, manadesma, cartilage etc. are had the important physical effect, often eat the pigskin based food and can make skin reduce wrinkle to delay senility and have beautification function, nutritive value is high.To be raw meat pickle a kind of low-temperature meat product that (or cut and mix), can, low temperature boiling form through repairing, cut apart, twist system, tumbling to Western Sausage.In process, the sex change of protein appropriateness, meat is solid, and high resilience has chewiness, and is fresh and tender, kept former nutritious and intrinsic local flavor to greatest extent.And in numerous sausage series products, having the sausage food of pigskin because its difficult forming, mouthfeel is poor, be difficult to guarantee elasticity and section property are not developed as yet.
The quartzy pork intestines of the present invention are primary raw material with selected pork and pigskin, before pickling, pigskin is suitably handled, the employing tumbling is pickled, low temperature sootiness boiling technology, obtained having the product of better elastic and section property, simultaneously also kept the intrinsic local flavor of product, and being added on of pigskin also reduced production cost of products to a certain extent.
Summary of the invention
The purpose of this invention is to provide a kind of color and institutional framework uniqueness, have the quartzy pork intestines of better elastic and section property, high nutrition.
Another object of the present invention provides the preparation method of these crystal pork intestines.This method is simple to operate, the cycle is short, production efficiency is high.
Technical solution of the present invention realizes in the following manner:
A kind of quartzy pork intestines, these crystal pork intestines are made by the component of following weight portion:
Pork 550～650 weight portions, pigskin 450～500 weight portions, frozen water 380～420 weight portions, albumen powder 25～30 weight portions, carragheen 5～7 weight portions, edible salt 28～32 weight portions, natrium nitrosum 0.08～0.1 weight portion, Monascus color 0.09～0.12 weight portion, white pepper powder 0.35～0.38 weight portion, glucose 22～26 weight portions, ginger powder 0.44～0.50 weight portion, sodium phosphate trimer 2.3～6 weight portions, monosodium glutamate 2～4 weight portions.
Above-mentioned quartzy pork intestines are preferably made by the component of following weight portion:
Pork 580～640 weight portions, pigskin 460～480 weight portions, frozen water 400～420 weight portions, albumen powder 26～29 weight portions, carragheen 5～7 weight portions, edible salt 30～32 weight portions, natrium nitrosum 0.08～0.1 weight portion, Monascus color 0.1～0.12 weight portion, white pepper powder 0.35～0.36 weight portion, glucose 23～26 weight portions, ginger powder 0.45～0.50 weight portion, sodium phosphate trimer 3.92～5.2 weight portions, monosodium glutamate 2.5～4 weight portions.
The lean to fat ratio of above-mentioned pork is that 0.5～1.5:9.5～8.5(contains in the pork to account for 5%～15% fat meat and 85%～95% lean meat), described frozen water adopts is the water of temperature≤4 ℃.
The preparation method of above-mentioned quartzy pork intestines specifically may further comprise the steps:
A, pork strand system; After pigskin is used boiling water boiling 1.5～2min, cooling, draining, strand system;
The pork that b, strand make and pigskin and frozen water, albumen powder, carragheen, edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, monosodium glutamate stir, pickle;
C, the can of filling material, drying, sootiness, the boiling that will pickle;
Product cooling after d, the boiling, packing, sterilization.
Pork is made with 8mm orifice plate strand in described " a " step; Pigskin adopts the running water cooling with boiling water boiling 1.5min, behind the draining, with 5mm orifice plate strand system.
Stirring, pickling process are in the described step " b ": pour pigskin, pork that strand makes into tumbler, add the edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, the monosodium glutamate that mix with frozen water then, vacuum tumbling 1.5～2.5 hours adds albumen powder, the tumbling of carragheen continuation vacuum 1.5～2 hours.The interior vacuum of machine is preferably-0.09Mpa in the vacuum tumbling process, and preferred temperature is 0～4 ℃.The rotating speed of tumbler can adopt conventional rotating speed, preferred 10～12 rev/mins.The vacuum tumbling mode that the present invention adopts has promoted the distribution of liquid medium, has improved the tender degree of meat, has improved the extraction of salting-in protein and to the movement on cube meat surface, has made moisture holding capacity, yield rate and total product quality all can be improved.
Sausage after the can described in the step " c " finishes washes with clear water.Conditions of cooking is 75～90 ℃ of boilings of temperature 20～35 minutes.Preferred conditions of cooking is 82～90 ℃ of boilings of temperature 25～30 minutes, and most preferably 82 ℃ of boilings of temperature are 30 minutes.Drying condition is that temperature is 62～68 ℃ of dryings 20～30 minutes; The sootiness condition is 62～68 ℃ of sootiness of temperature 20～30 minutes; Preferred 65 ℃ of dryings 25 minutes, 65 ℃ of sootiness 25 minutes.Be sterilization 20～35 minutes under 75～90 ℃ of conditions at the sterilization conditions described in the step " d "; Preferred sterilization conditions is sterilization 25～30 minutes under 75～82 ℃ of conditions, and most preferably process for sterilizing is 82 ℃ of sterilizations 30 minutes.
Albumen powder used in the present invention is commercially available albumen powder.The sodium phosphate trimer that uses is food additives sodium phosphate trimer (STPP).
The selection of optimum formula of the present invention and technology below is described by the part test example:
Color, fragrance, institutional framework are the key factors that influences the meat products quality, the present invention selects best prescription and technological parameter by test, make that product color is ruddy, fragrance outstanding, tissue tight, mouthfeel is neither too hard, nor too soft, salty comfortable in, tangent plane is the irregular translucent of rose pink.Below test example with high-quality pig hind shank and selected pigskin for being primary raw material, according to the influence to the final products organoleptic indicator of embodiment making step research major influence factors difference proportionings and technological parameter, its standards of grading such as table 1:
The quartzy pork intestines of table 1 organoleptic indicator evaluation criteria
1, the pigskin pretreatment mode determines
The improper meeting of pigskin preliminary treatment causes mouthfeel not good enough, filling a prescription with embodiment 2 is basestocks, precook after pigskin is clean, be that 0.5min, 1min, 1.5min, 2min, 2.5min carry out single factor experiment according to the boiling time respectively, determine that with the subjective appreciation result of product the best precooks the time, result of the test such as table 2, as can be seen from Table 2, the boiling time is when being 1.5-2min, the every organoleptic indicator's comprehensive assessment of product score value is more than 9 minutes, and wherein, the boiling time is when being 1.5min, the every organoleptic indicator's comprehensive assessment of product is the highest, and this is combined as optimal proportion.
Table 2 pigskin processing mode influences the result to product quality
2, the orthogonal test of influence factor
By a large amount of preliminary experiments, choose four bigger factors of product quality influence are carried out orthogonal test, selected factor is sodium phosphate trimer addition (accounting for the percentage composition of the gross weight of pork and pigskin), boiling temperature, digestion time and sterilization temperature, factor and level design are as shown in table 3, all the other conditions are according to embodiment 2, by the influence of test to the product sensory index, determine optimised process and the proportioning of product quality major influence factors, orthogonal experiments sees Table 4.
Table 3 orthogonal test factor and water-glass
Table 4 orthogonal experiments analytical table
As can be seen from Table 4, influence factor extreme difference size order is A〉B〉C〉D, namely comparatively speaking, the addition of sodium phosphate trimer has the greatest impact to product, the boiling temperature influence factor is taken second place, the digestion time influence is less, and the sterilization temperature influence is minimum, and preferred sodium phosphate trimer addition 0.35～0.5%(accounts for the percentage composition of pork and pigskin gross weight), 82～90 ℃ of boiling temperatures, digestion time 25～30min, 75～82 ℃ of sterilization temperatures, quartzy pork intestines optimum combination is A
3B
2C
3D
1, namely best proportioning and technology are, sodium phosphate trimer 0.5%, 82 ℃ of boiling temperatures, digestion time 30min, 75 ℃ of sterilization temperatures consider that the product quality influence was little when sterilization temperature was 82 ℃, and to the microorganism killing better effects if, so selecting optimum combination in the actual production is A
3B
2C
3D
2
Product of the present invention is by physical and chemical inspection, and every index all meets the requirements, concrete data such as the table 5 of leading indicator.
Table 5 product physical and chemical index result
Find out that from last table 5 quartzy pork intestines nutritive value is high, product has shown favorable tissue structure and mouthfeel.
Beneficial effect of the present invention compared with the prior art: the quartzy pork intestines of the present invention color and luster is ruddy, uniformity, fragrance are outstanding, tissue tight, voluptuousness by force, not hair wastes, salty comfortable in, mouthfeel is neither too hard, nor too soft, have better elastic and section property, tangent plane are irregular translucent, it is good to have the product mouthfeel, advantages such as local flavor, tissue are unique, and be nutritious.And the preparation method of invention product is simple, the cycle is short, efficient is high.
The specific embodiment
Below by specific embodiment the present invention is further set forth:
Embodiment 1:
(1) pretreatment of raw material
Raw meat is qualified through sanitary inspection, pork is selected das Beinfleisch and the stern meat that meat is abundant, connective tissue is few, based on fresh pig back leg lean meat, reject Yu Xue ﹑ manadesma, Shang Ban ﹑ lymph, Sui Gu ﹑ dirt and exogenous impurity, repair obviously fat lump of surface, with 8mm orifice plate strand system, obtain the minced pork that lean to fat ratio is 0.5:9.5; Pigskin is selected cleaning, no seal raw material, with boiling water boiling 1.5 minutes, adopts the running water cooling, and draining is with 5mm orifice plate strand system, stand-by then.
(2) spice, pickle
Weigh up weight by proportioning, pour pigskin, pork that strand makes into tumbler, add the edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, the monosodium glutamate that mix with frozen water then, vacuum tumbling 1.5 hours adds albumen powder, the tumbling of carragheen continuation vacuum 2.5 hours.The interior vacuum of machine is-0.09Mpa in the vacuum tumbling process, and temperature is 0～4 ℃, and the rotating speed of tumbler is 10～12 rev/mins.
The raw material components that adopts in this step is: pork (lean to fat ratio is 0.5:9.5) 580kg, pigskin 480kg, frozen water 400kg, albumen powder (Hagaoke Soybean Food Co., Ltd.'s production) 26kg, carragheen 5kg, edible salt 30kg, natrium nitrosum 0.08kg, Monascus color 0.1kg, white pepper powder 0.35kg, glucose 23kg, ginger powder 0.45kg, sodium phosphate trimer 3.71kg, monosodium glutamate 2.5kg.
(3) can
With the hog intestine can of ￠ 32cm, length is 15cm, and the can elasticity is suitable, record end after, check that whether the intestines body has bubble, can carry out exhaust with fine needle in leachy place.
(4) sootiness, boiling
Sausage after can finishes suitably washes with clear water, carries out drying, sootiness and boiling as Fumigator then, and concrete technology is: drying is 20 minutes under 63 ℃ of conditions; Sootiness is 30 minutes under 63 ℃ of conditions; Boiling is 30 minutes under 82 ℃ of conditions.
(5) heat radiation, packing
After boiling finishes, sausage is placed cooling back packing between heat radiation.
(6) sterilization
The sterilization 30 minutes under 75 ℃ of conditions of packaged product.
(7) warehouse-in
After treating that the product sterilization finishes, drain surface moisture, warehouse-in is stored.
The quartzy pork intestines product color for preparing is ruddy, uniformity, fragrance outstanding, tissue tight, voluptuousness are strong, hair wastes not, mouthfeel is neither too hard, nor too soft, salty comfortable in, tangent plane is irregular translucent.Through check, moisture is 62.7%, and salinity (in NaCl) is 2.3%, and protein is 19.5%, and natrium nitrosum is (with NaNO
2Meter) be 8.3mg/kg, fat 12.9%.
Embodiment 2:
(1) pretreatment of raw material
Raw meat is qualified through sanitary inspection, pork is selected das Beinfleisch and the stern meat that meat is abundant, connective tissue is few, based on fresh pig back leg lean meat, reject Yu Xue ﹑ manadesma, Shang Ban ﹑ lymph, Sui Gu ﹑ dirt and exogenous impurity, repair obviously fat lump of surface, with 8mm orifice plate strand system, obtain the minced pork that lean to fat ratio is 1:9; Pigskin need be selected cleaning, no seal raw material, about 1.5 minutes, adopts the running water cooling with the boiling water boiling, and is behind the draining, with 5mm orifice plate strand system, stand-by.
(2) spice, pickle
Weigh up weight by proportioning, pour pigskin, pork raw material that strand makes into tumbler, add the edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, the monosodium glutamate that mix with frozen water then, vacuum tumbling 2 hours adds albumen powder, the tumbling of carragheen continuation vacuum 2 hours.The interior vacuum of machine is-0.09Mpa in the vacuum tumbling process, and temperature is 0～4 ℃, and the rotating speed of tumbler is 10～12 rev/mins.
The component that adopts in this step is: pork (lean to fat ratio is 1:9) 580kg, pigskin 460kg, frozen water 400kg, albumen powder 29kg, carragheen 7kg, edible salt 32kg, natrium nitrosum 0.1kg, Monascus color 0.1kg, white pepper powder 0.36kg, glucose 26kg, ginger powder 0.50kg, sodium phosphate trimer 5.2kg, monosodium glutamate 4kg.
(3) can
With the hog intestine can of ￠ 32cm, length is 15cm, and the can elasticity is suitable, record end after, check that whether the intestines body has bubble, can carry out exhaust with fine needle in leachy place.
(4) sootiness, boiling
Sausage after can finishes suitably washes with clear water, carries out the sootiness boiling as Fumigator then, and concrete technology is: drying is 25 minutes under 65 ℃ of conditions; Sootiness is 25 minutes under 65 ℃ of conditions; Boiling is 30 minutes under 82 ℃ of conditions.
(5) heat radiation packing
After boiling finishes, sausage placed cool off the back packing between heat radiation.
(6) sterilization
The sterilization 30 minutes under 82 ℃ of conditions of packaged product.
(7) warehouse-in
After treating that the product sterilization finishes, drain surface moisture, warehouse-in is stored.
The quartzy pork intestines product color for preparing is ruddy, uniformity, fragrance outstanding, tissue tight, voluptuousness by force, not hair wastes, mouthfeel is neither too hard, nor too soft, salty comfortable in, tangent plane is irregular translucent.Through check, moisture is 58.5%, and salinity (in NaCl) is 2.6%, and protein is 22%, and natrium nitrosum is (with NaNO
2Meter) be 5.2mg/kg, fat 14%.
Embodiment 3:
(1) pretreatment of raw material
Raw meat is qualified through sanitary inspection, pork is selected das Beinfleisch and the stern meat that meat is abundant, connective tissue is few, based on fresh pig back leg lean meat, reject Yu Xue ﹑ manadesma, Shang Ban ﹑ lymph, Sui Gu ﹑ dirt and exogenous impurity, repair obviously fat lump of surface, with 8mm orifice plate strand system, obtain the minced pork that lean to fat ratio is 1.5:8.5; Pigskin need be selected cleaning, no seal raw material, with boiling water boiling 2 minutes, adopts the running water cooling, and is behind the draining, with 5mm orifice plate strand system, stand-by.
(2) spice, pickle
Weigh up weight by proportioning, pour pigskin, pork raw material that strand makes into tumbler, add the edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, the monosodium glutamate that mix with frozen water then, vacuum tumbling 2 hours, add albumen powder, the tumbling of carragheen continuation vacuum 2 hours, the interior vacuum of machine is-0.09Mpa in the vacuum tumbling process, and temperature is 0～4 ℃, and the rotating speed of tumbler is 10～12 rev/mins.
The component that adopts in this step is: pork (lean to fat ratio is 1.5:8.5) 640kg, pigskin 460kg, frozen water 380kg, albumen powder 25kg, carragheen 7kg, edible salt 28kg, natrium nitrosum 0.09kg, Monascus color 0.09kg, white pepper powder 0.38kg, glucose 25kg, ginger powder 0.48kg, sodium phosphate trimer 3.9kg, monosodium glutamate 3.5kg.
(3) can
With the hog intestine can of ￠ 32cm, length is 15cm, and the can elasticity is suitable, record end after, check that whether the intestines body has bubble, can carry out exhaust with fine needle in leachy place.
(4) sootiness, boiling
Sausage after can finishes suitably washes with clear water, carries out the sootiness boiling as Fumigator then, and concrete technology is: drying is 30 minutes under 68 ℃ of conditions; Sootiness is 20 minutes under 68 ℃ of conditions; Boiling is 30 minutes under 84 ℃ of conditions.
(5) heat radiation packing
After boiling finishes, sausage placed cool off the back packing between heat radiation.
(6) sterilization
The sterilization 25 minutes under 84 ℃ of conditions of packaged product.
(7) warehouse-in
After treating that the product sterilization finishes, drain surface moisture, warehouse-in is stored.
The quartzy pork intestines color and luster for preparing is ruddy, uniformity, fragrance outstanding, tissue tight, voluptuousness by force, not hair wastes, salty comfortable in, mouthfeel is neither too hard, nor too soft, tangent plane is irregular translucent.Through check, moisture is 63.1%, and salinity (in NaCl) is 2.2%, and protein is 22.4%, and natrium nitrosum is (with NaNO
2Meter) be 7.8mg/kg, fat 9.2%.
Claims (10)
1. quartzy pork intestines is characterized in that these crystal pork intestines are made by the component of following weight portion:
Pork 550～650 weight portions, pigskin 450～500 weight portions, frozen water 380～420 weight portions, albumen powder 25～30 weight portions, carragheen 5～7 weight portions, edible salt 28～32 weight portions, natrium nitrosum 0.08～0.1 weight portion, Monascus color 0.09～0.12 weight portion, white pepper powder 0.35～0.38 weight portion, glucose 22～26 weight portions, ginger powder 0.44～0.50 weight portion, sodium phosphate trimer 2.3～6 weight portions, monosodium glutamate 2～4 weight portions.
2. quartzy pork intestines according to claim 1 is characterized in that these crystal pork intestines are made by the component of following weight portion:
Pork 580～640 weight portions, pigskin 460～480 weight portions, frozen water 400～420 weight portions, albumen powder 26～29 weight portions, carragheen 5～7 weight portions, edible salt 30～32 weight portions, natrium nitrosum 0.08～0.1 weight portion, Monascus color 0.1～0.12 weight portion, white pepper powder 0.35～0.36 weight portion, glucose 23～26 weight portions, ginger powder 0.45～0.50 weight portion, sodium phosphate trimer 3.92～5.2 weight portions, monosodium glutamate 2.5～4 weight portions.
3. quartzy pork intestines according to claim 1 and 2, the lean to fat ratio that it is characterized in that described pork is 0.5～1.5:9.5～8.5.
4. the preparation method of a claim 1 or 2 described quartzy pork intestines is characterized in that this method specifically may further comprise the steps:
A, pork strand system; After pigskin is used boiling water boiling 1.5～2min, cooling, draining, strand system;
The pork that b, strand make and pigskin and frozen water, albumen powder, carragheen, edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, monosodium glutamate stir, pickle;
C, the can of filling material, drying, sootiness, the boiling that will pickle;
Product cooling after d, the boiling, packing, sterilization.
5. the preparation method of quartzy pork intestines according to claim 4 is characterized in that pork is made with 8mm orifice plate strand in described " a " step; Pigskin adopts the running water cooling with boiling water boiling 1.5min, behind the draining, with 5mm orifice plate strand system.
6. the preparation method of quartzy pork intestines according to claim 4, it is characterized in that stirring, pickling process are in the described step " b ": pour pigskin, pork that strand makes into tumbler, add the edible salt, natrium nitrosum, Monascus color, white pepper powder, glucose, ginger powder, sodium phosphate trimer, the monosodium glutamate that mix with frozen water then, vacuum tumbling 1.5～2.5 hours adds albumen powder, the tumbling of carragheen continuation vacuum 1.5～2 hours.
7. the preparation method of quartzy pork intestines according to claim 4 is characterized in that conditions of cooking is 75～90 ℃ of boilings of temperature 20～35 minutes in step " c ".
8. the preparation method of quartzy pork intestines according to claim 7 is characterized in that conditions of cooking is that conditions of cooking is 82 ℃ of boilings of temperature 30 minutes in step " c ".
9. the preparation method of quartzy pork intestines according to claim 4 is characterized in that drying condition is that temperature is 62～68 ℃ of dryings 20～30 minutes in step " c "; The sootiness condition is 62～68 ℃ of sootiness of temperature 20～30 minutes.
10. the preparation method of quartzy pork intestines according to claim 4 is characterized in that at the sterilization conditions described in the step " d " be sterilization 20～35 minutes under 75～90 ℃ of conditions; Preferred sterilization conditions is sterilization 25～30 minutes under 75～82 ℃ of conditions.
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| CN103653028A (en) * | 2013-12-27 | 2014-03-26 | 四川高金食品股份有限公司 | Particle sausage provided with pickled pepper flavor and rich in collagen |
| CN103653027A (en) * | 2013-11-15 | 2014-03-26 | 南京雨润食品有限公司 | Continuous filling processing method for crystal square ham |
| CN103689650A (en) * | 2013-12-11 | 2014-04-02 | 开原大众肉类加工有限公司 | Sausage with traditional flavor and preparation method thereof |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
| CN103750382A (en) * | 2013-12-27 | 2014-04-30 | 四川高金食品股份有限公司 | Granular sausage suitable for instant noodles |
| CN103750381A (en) * | 2013-12-27 | 2014-04-30 | 四川高金食品股份有限公司 | Collagen-rich spicy Sichuan style granule sausage |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
| CN106722348A (en) * | 2017-01-25 | 2017-05-31 | 石河子大学 | Child's sausage and its manufacture craft |
| CN112586685A (en) * | 2020-11-30 | 2021-04-02 | 成都希望食品有限公司 | Sausage and preparation method thereof |
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| CN103653027A (en) * | 2013-11-15 | 2014-03-26 | 南京雨润食品有限公司 | Continuous filling processing method for crystal square ham |
| CN103689650A (en) * | 2013-12-11 | 2014-04-02 | 开原大众肉类加工有限公司 | Sausage with traditional flavor and preparation method thereof |
| CN103653028A (en) * | 2013-12-27 | 2014-03-26 | 四川高金食品股份有限公司 | Particle sausage provided with pickled pepper flavor and rich in collagen |
| CN103719914A (en) * | 2013-12-27 | 2014-04-16 | 四川高金食品股份有限公司 | Granular sausage rich in collagen |
| CN103750382A (en) * | 2013-12-27 | 2014-04-30 | 四川高金食品股份有限公司 | Granular sausage suitable for instant noodles |
| CN103750381A (en) * | 2013-12-27 | 2014-04-30 | 四川高金食品股份有限公司 | Collagen-rich spicy Sichuan style granule sausage |
| CN103653028B (en) * | 2013-12-27 | 2015-07-08 | 四川高金食品股份有限公司 | Particle sausage provided with pickled pepper flavor and rich in collagen |
| CN103750382B (en) * | 2013-12-27 | 2015-08-12 | 四川高金食品股份有限公司 | A kind of granular sausage being applicable to bubble face |
| CN103719914B (en) * | 2013-12-27 | 2015-08-12 | 四川高金食品股份有限公司 | A kind of granular sausage being rich in collagen |
| CN104207187A (en) * | 2014-09-03 | 2014-12-17 | 王家槐 | Fermented bean curd ham sausage and preparing method thereof |
| CN106722348A (en) * | 2017-01-25 | 2017-05-31 | 石河子大学 | Child's sausage and its manufacture craft |
| CN112586685A (en) * | 2020-11-30 | 2021-04-02 | 成都希望食品有限公司 | Sausage and preparation method thereof |
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