CN103535768A - Mixture sausage and preparation method thereof - Google Patents
Mixture sausage and preparation method thereof Download PDFInfo
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- CN103535768A CN103535768A CN201310448608.6A CN201310448608A CN103535768A CN 103535768 A CN103535768 A CN 103535768A CN 201310448608 A CN201310448608 A CN 201310448608A CN 103535768 A CN103535768 A CN 103535768A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000203 mixture Substances 0.000 title abstract 7
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 13
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 13
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 7
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims abstract description 7
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims abstract description 7
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims abstract description 7
- 244000025254 Cannabis sativa Species 0.000 claims abstract description 7
- 241000201295 Euphrasia Species 0.000 claims abstract description 7
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 241000208680 Hamamelis mollis Species 0.000 claims abstract description 7
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 7
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 7
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 7
- 239000001102 lavandula vera Substances 0.000 claims abstract description 7
- 235000018219 lavender Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 229940118846 witch hazel Drugs 0.000 claims abstract description 7
- 241000286209 Phasianidae Species 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 9
- 235000019198 oils Nutrition 0.000 claims description 9
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 241000132012 Atractylodes Species 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 241000522254 Cassia Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 6
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 6
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 6
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 6
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 6
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 6
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 6
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 6
- 240000000171 Crataegus monogyna Species 0.000 claims description 6
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 6
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 6
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 240000007641 Spergula rubra Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 235000015192 vegetable juice Nutrition 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000276331 Citrus maxima Species 0.000 abstract 1
- 235000001759 Citrus maxima Nutrition 0.000 abstract 1
- 235000014493 Crataegus Nutrition 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 101100279436 Caenorhabditis elegans egg-2 gene Proteins 0.000 description 1
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a mixture sausage and a preparation method of the mixture sausage. The mixture sausage is characterized by being prepared by the following raw materials in parts by weight: 80-90 parts of chicken, 7-10 parts of salted duck egg yolk, 1-2 parts of eggs, 3-4 parts of quail eggs, 3-4 parts of refined salt, 4-5 parts of brown sugar, 1-2 parts of light soy sauce, 3-4 parts of orange peel, 4-5 parts of shaddock peel, 3-4 parts of purslane, 4-5 parts of Chinese cabbage, 3.5-4 parts of hericium erinaceus, 6-8 parts of wine, 2-3 parts of sachet grass, 1-2 parts of grape root, 4-5 parts of hawthorns, 2-3 parts of lavender, 1.5-3 parts of witch hazel, 2-4.5 parts of eyebright, 2-3 parts of folium eriobotryae and 4-6 parts of flavoring oil. The mixture sausage not only is excellent in color, aroma and taste, but also does not contain any chemical additive, thus being greener and more healthy and rich in nutrition; furthermore, the mixture sausage contains multiple Chinese herbal medicine components, thus having the effects of refreshing, enhancing memory, tonifying middle-jiao and qi, clearing heat and clearing away the lung-heat, removing rheumatism and improving immunity; after being eaten for a long time, the mixture sausage can strengthen the physique.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of sausage, relate in particular to a kind of sausage with mixed material and preparation method thereof.
Background technology
Sausage has long history in China, is that meat is cut and chopped off through strand, adds flavoring, pours into casing, the meat products of making through certain technique.Sausage on market has added nitrite more now, long-term edible can being detrimental to health.In addition, existing sausage taste is single, and nutritive value is not high, can not meet people's consumption demand.
Summary of the invention
The object of this invention is to provide a kind of sausage with mixed material and preparation method thereof, it is good that the present invention has mouthfeel, the feature of nutrient health.
The technical solution adopted in the present invention is:
, it is characterized in that being made by the raw material of following weight portion:
Chicken 80-90, Salted duck egg yellow 7-10, egg 1-2, quail egg 3-4, refined salt 3-4, brown sugar 4-5, light soy sauce 1-2, orange peel 3-4, pomelo peel 4-5, purslane 3-4, Chinese cabbage 4-5, Hericium erinaceus 3.5-4, grape wine 6-8, sachet grass 2-3, european grape root 1-2, hawthorn 4-5, lavender 2-3, witch hazel 1.5-3, eyebright 2-4.5, the loguat leaf 2-3, 4-6 of flavored oils.
Described flavored oils is made by following raw materials in part by weight: peanut oil 25-30, thick broad-bean sauce 1-2, bruised ginger 1-2, mashed garlic 1-2, capsicum 0.5-1, cassia bark 0.5-0.7, fennel 1-1.2, nutmeg 0.4-0.5, Chinese cassia tree 0.8-1, white wine 10-15, glutinous rice 15-20, onion 3-4, green vegetables 4-5, Radix Angelicae Sinensis 0.4-0.6, bighead atractylodes rhizome 0.8-1, yunnan starwort root 1-2, pumpkin flower 1.5-2.5, luffa 1-2;
Preparation method is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 decocting doubly and boil 40-50 minute, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to dry, add white wine big fire to boil 15-20 minute after discharging, after draining, smash into mud;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 ℃, filter cleaner, obtains.
The preparation method of described sausage with mixed material, is characterized in that comprising the following steps:
(1) purslane, Chinese cabbage, Hericium erinaceus are mixed to making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added to 4-5 decocting doubly and boil 40-50 minute, filter cleaner, gained extract and grape wine merge, and little fire is endured cream;
(3) Salted duck egg Huang, orange peel, pomelo peel are mixed and smash into mud, enter pot slow fire 6-10 minute that stir-fries, pour flavored oils into, at 60-65 ℃, vexed profit absorbs;
(4) chicken is blended, add vegetable juice and leftover materials to pickle 3-4 hour, then send in mixer and stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Beneficial effect of the present invention is:
The present invention not only looks good, smell good and taste good, and without any chemical addition agent, more green, healthy, nutritious; In addition the present invention contains multiple medicinal herb components, there is producing refreshing effect to the mind, strengthen memory, tonifying middle-Jiao and Qi, heat-clearing clearing lung-heat, except rheumatism, strengthen the effect of immunity; Long-term edible the present invention can build up health.
The specific embodiment
, it is characterized in that by following weight portion (kilogram) raw material make:
Chicken 90, Salted duck egg Huang 10, egg 2, quail egg 3, refined salt 4, brown sugar 4, light soy sauce 2, orange peel 4, pomelo peel 4, purslane 4, Chinese cabbage 4, Hericium erinaceus 3.5, grape wine 8, sachet grass 2, european grape root 1, hawthorn 5, lavender 2, witch hazel 1.5, eyebright 4.5, loguat leaf 2, flavored oils 6.
Described flavored oils by following weight portion (kilogram) raw material makes: peanut oil 30, thick broad-bean sauce 2, bruised ginger 1, mashed garlic 2, capsicum 0.5, cassia bark 0.5, fennel 1.2, nutmeg 0.5, Chinese cassia tree 0.8, white wine 15, glutinous rice 15, onion 4, green vegetables 4, Radix Angelicae Sinensis 0.6, the bighead atractylodes rhizome 1, yunnan starwort root 2, pumpkin spend 2.5, luffa 2;
Preparation method is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 decocting doubly and boil 40-50 minute, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to dry, add white wine big fire to boil 15-20 minute after discharging, after draining, smash into mud;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 ℃, filter cleaner, obtains.
The preparation method of described sausage with mixed material, comprises the following steps:
(1) purslane, Chinese cabbage, Hericium erinaceus are mixed to making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added to 4-5 decocting doubly and boil 40-50 minute, filter cleaner, gained extract and grape wine merge, and little fire is endured cream;
(3) Salted duck egg Huang, orange peel, pomelo peel are mixed and smash into mud, enter pot slow fire 6-10 minute that stir-fries, pour flavored oils into, at 60-65 ℃, vexed profit absorbs;
(4) chicken is blended, add vegetable juice and leftover materials to pickle 3-4 hour, then send in mixer and stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Claims (2)
1. a sausage with mixed material, is characterized in that being made by the raw material of following weight portion:
Chicken 80-90, Salted duck egg yellow 7-10, egg 1-2, quail egg 3-4, refined salt 3-4, brown sugar 4-5, light soy sauce 1-2, orange peel 3-4, pomelo peel 4-5, purslane 3-4, Chinese cabbage 4-5, Hericium erinaceus 3.5-4, grape wine 6-8, sachet grass 2-3, european grape root 1-2, hawthorn 4-5, lavender 2-3, witch hazel 1.5-3, eyebright 2-4.5, the loguat leaf 2-3, 4-6 of flavored oils;
Described flavored oils is made by following raw materials in part by weight: peanut oil 25-30, thick broad-bean sauce 1-2, bruised ginger 1-2, mashed garlic 1-2, capsicum 0.5-1, cassia bark 0.5-0.7, fennel 1-1.2, nutmeg 0.4-0.5, Chinese cassia tree 0.8-1, white wine 10-15, glutinous rice 15-20, onion 3-4, green vegetables 4-5, Radix Angelicae Sinensis 0.4-0.6, bighead atractylodes rhizome 0.8-1, yunnan starwort root 1-2, pumpkin flower 1.5-2.5, luffa 1-2;
Preparation method is: (1) Radix Angelicae Sinensis, the bighead atractylodes rhizome, yunnan starwort root, pumpkin flower, luffa add 4-5 decocting doubly and boil 40-50 minute, obtain extract after filter cleaner;
(2) glutinous rice, onion, green vegetables and extract are mixed into pot, little fire stir-fries to dry, add white wine big fire to boil 15-20 minute after discharging, after draining, smash into mud;
(3) in pot, pour peanut oil into, after burning heat, add bruised ginger, mashed garlic, capsicum, after fried perfume (or spice), add thick broad-bean sauce, cassia bark, fennel, nutmeg, Chinese cassia tree, little fire adds step (2) gained material after adding thermal agitation 15-20 minute, stewing 4-5 hour processed at 65-70 ℃, filter cleaner, obtains.
2. the preparation method of sausage with mixed material according to claim 1, is characterized in that comprising the following steps:
(1) purslane, Chinese cabbage, Hericium erinaceus are mixed to making beating, filter cleaner obtains vegetable juice;
(2) sachet grass, european grape root, hawthorn, lavender, witch hazel, eyebright, loguat leaf are added to 4-5 decocting doubly and boil 40-50 minute, filter cleaner, gained extract and grape wine merge, and little fire is endured cream;
(3) Salted duck egg Huang, orange peel, pomelo peel are mixed and smash into mud, enter pot slow fire 6-10 minute that stir-fries, pour flavored oils into, at 60-65 ℃, vexed profit absorbs;
(4) chicken is blended, add vegetable juice and leftover materials to pickle 3-4 hour, then send in mixer and stir 5-6 minute with step (2), (3) gained mixing of materials, obtain fillings, then make sausage through common process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448608.6A CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310448608.6A CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103535768A true CN103535768A (en) | 2014-01-29 |
| CN103535768B CN103535768B (en) | 2016-02-10 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310448608.6A Expired - Fee Related CN103535768B (en) | 2013-09-28 | 2013-09-28 | A kind of sausage with mixed material and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103535768B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
| CN104757582A (en) * | 2015-03-20 | 2015-07-08 | 安徽科技学院 | Huangshan tribute chrysanthemum duck's gizzard-flavor chicken sausage and production method thereof |
| CN106509714A (en) * | 2016-10-13 | 2017-03-22 | 衢州职业技术学院 | Pummelo pericarp typical local dish and making method thereof |
| CN106616486A (en) * | 2017-01-10 | 2017-05-10 | 江苏久思乡食品科技有限公司 | Production method of sausage |
| CN107019169A (en) * | 2017-04-26 | 2017-08-08 | 合肥绿益食品有限公司 | Stomach-invigoratingsausage sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
| CN102805376A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Pine nut chicken and fish composite sausage |
-
2013
- 2013-09-28 CN CN201310448608.6A patent/CN103535768B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1161806A (en) * | 1996-04-06 | 1997-10-15 | 史耀华 | Nutrious ham sausage and making technology thereof |
| CN101513261A (en) * | 2008-02-21 | 2009-08-26 | 宁小静 | Ham sausage or western pork ham and method for preparing same |
| CN101518341A (en) * | 2008-03-02 | 2009-09-02 | 宁小静 | Health hamandegg or health western pork ham and preparation method thereof |
| CN102805376A (en) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | Pine nut chicken and fish composite sausage |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172238A (en) * | 2014-07-11 | 2014-12-03 | 濮阳市东大食品有限公司 | Vegetable and five cereal sausage and preparation method thereof |
| CN104757582A (en) * | 2015-03-20 | 2015-07-08 | 安徽科技学院 | Huangshan tribute chrysanthemum duck's gizzard-flavor chicken sausage and production method thereof |
| CN106509714A (en) * | 2016-10-13 | 2017-03-22 | 衢州职业技术学院 | Pummelo pericarp typical local dish and making method thereof |
| CN106616486A (en) * | 2017-01-10 | 2017-05-10 | 江苏久思乡食品科技有限公司 | Production method of sausage |
| CN107019169A (en) * | 2017-04-26 | 2017-08-08 | 合肥绿益食品有限公司 | Stomach-invigoratingsausage sausage and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103535768B (en) | 2016-02-10 |
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