CN103689650A - Sausage with traditional flavor and preparation method thereof - Google Patents
Sausage with traditional flavor and preparation method thereof Download PDFInfo
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- CN103689650A CN103689650A CN201310664675.1A CN201310664675A CN103689650A CN 103689650 A CN103689650 A CN 103689650A CN 201310664675 A CN201310664675 A CN 201310664675A CN 103689650 A CN103689650 A CN 103689650A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 239000000796 flavoring agent Substances 0.000 title abstract 3
- 235000019634 flavors Nutrition 0.000 title abstract 3
- 239000000843 powder Substances 0.000 claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 235000015277 pork Nutrition 0.000 claims abstract description 8
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 8
- 239000001540 sodium lactate Substances 0.000 claims abstract description 8
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 8
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 8
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 8
- 239000003549 soybean oil Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000009938 salting Methods 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 12
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 7
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 7
- KEAYESYHFKHZAL-UHFFFAOYSA-N Sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 claims description 7
- 241000949456 Zanthoxylum Species 0.000 claims description 7
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 0.000 claims description 7
- 239000001488 sodium phosphate Substances 0.000 claims description 7
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 7
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 7
- 239000013638 trimer Substances 0.000 claims description 7
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 7
- 238000012856 packing Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract 2
- 235000013599 spices Nutrition 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000002943 Elettaria cardamomum Species 0.000 abstract 1
- 235000012741 allura red AC Nutrition 0.000 abstract 1
- 239000004191 allura red AC Substances 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000005300 cardamomo Nutrition 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- CEZCCHQBSQPRMU-UHFFFAOYSA-L chembl174821 Chemical compound [Na+].[Na+].COC1=CC(S([O-])(=O)=O)=C(C)C=C1N=NC1=C(O)C=CC2=CC(S([O-])(=O)=O)=CC=C12 CEZCCHQBSQPRMU-UHFFFAOYSA-L 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000000391 smoking effect Effects 0.000 abstract 1
- 239000004320 sodium erythorbate Substances 0.000 abstract 1
- 235000010288 sodium nitrite Nutrition 0.000 abstract 1
- 235000019832 sodium triphosphate Nutrition 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses sausage with traditional flavor. The sausage is prepared from the following components in weight percent: 45-50% of 4# pork, 2-2.7% of salt, 2.2-2.9% of white granulated sugar, 8-9% of edible soybean oil, 4-5% of five spice powder, 0.5-1.3% of carrageenan, 0.5-0.7% of sodium glutamate, 0.2-0.5% of sodium tripolyphosphate, 2-2.5% of sodium lactate, 0.08-0.12% of D-sodium erythorbate, 0.005-0.015% of monascus red, 0.002-0.025% of allura red, 0.01-0.015% of sodium nitrite and the balance of water; the five spice powder is the mixture of tsaoko cardamon powder, Chinese cinnamon, clove, star aniseed powder and paprika powder. The preparation method comprises the steps of blending, pickling in a standing manner, filling, carrying out color development in a smoking oven, drying, baking, removing off a shelf, packaging and sterilizing. The sausage with traditional flavor is rich in nutrition, has good mouthfeel and can improve the immunity of human bodies to a certain degree.
Description
Technical field
The present invention relates to a kind of traditional properties sausage, the invention still further relates to the preparation method of this traditional properties sausage.
Background technology
Sausage is a kind of very ancient food production and carnivorous Techniques of preserving, batching and the production and processing technology of sausage are in the market different, most sausage products are all added with starch and essence, cause the edible mouthfeel of sausage bad, in sausage preparation process, the time of boiling is longer in addition, makes the nutrient loss of sausage major ingredient excessive.
Summary of the invention
The technical problem to be solved in the present invention be to provide a kind of nutritious, mouthfeel good and have the traditional properties sausage of removing chill, improving body heat, the present invention also provides the preparation method of this kind of traditional properties sausage.
For solving the problems of the technologies described above, a kind of traditional properties sausage of the present invention, its component and content (percentage by weight) are: 45% ~ 50% 4# pork, 2% ~ 2.7% salt, 2.2% ~ 2.9% white granulated sugar, 8% ~ 9% edible soybean oil, 4% ~ 5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, and surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder.
Traditional properties sausage of the present invention does not add the starch of any form composition, does not add essence, the collocation of component ratio rationally, can strengthen the nutritional labeling in product Raw Meat, increase mouthfeel, on auxiliary material is selected in addition, add the auxiliary material that some are removed chill, improve the Chinese herbal medicine character of body heat, can improve Abwehrkraft des Koepers, by consumers in general are accepted.
The preparation method of traditional properties sausage of the present invention is as follows:
(1), batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 45% ~ 50% 4# pork, 2% ~ 2.7% salt, 2.2% ~ 2.9% white granulated sugar, 8% ~ 9% edible soybean oil, 4% ~ 5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder;
(2), quiet salting down: quiet the salting down of mud filling that step (1) is made, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 36h;
(3), filling: the mud filling after quiet salting down is filling;
(4), mud filling filling after color development, dry and baking in Fumigator: the temperature of color development is controlled at 55 ℃, time is 20min, dry after color development, dry temperature is controlled at 65 ℃, time is 35 min, after dry, toast, the temperature of baking is controlled at 90 ℃, and baking time is 30 min;
(5), undercarriage, packing and sterilization after baking.
Preparation method of the present invention has removed the boiling step in traditional properties sausage preparation technology, can effectively avoid the loss of nutritional labeling in sausage.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1
First prepare burden, getting following raw material stirs and makes mud filling, each raw material and content (percentage by weight) are as follows: 45% 4# pork, 2% salt, 2.2% white granulated sugar, 8% edible soybean oil, 4% five-spice powder, 0.5% carragheen, 0.5% sodium glutamate, 0.2% sodium phosphate trimer, 2% sodium lactate, 0.08% D-araboascorbic acid sodium, 0.005% Monascus color, 0.002% temptation is red, 0.01% natrium nitrosum, surplus is water, and described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder; Then quiet salting down: by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, and the quiet time of salting down is 36h; Filling afterwards: the mud filling after quiet salting down is filling; Color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min; Undercarriage, packing and sterilization after baking.
Embodiment 2
The processing step that the present embodiment is prepared traditional properties sausage is identical with embodiment 1, is only content (percentage by weight) difference of each raw material components.
First batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 47% 4# pork, 2.4% salt, 2.5% white granulated sugar, 8% edible soybean oil, 4% five-spice powder, 0.9% carragheen, 0.6% sodium glutamate, 0.4% sodium phosphate trimer, 2.3% sodium lactate, 0.1% D-araboascorbic acid sodium, 0.01% Monascus color, 0.023% temptation is red, 0.012% natrium nitrosum, surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder; Then quiet salting down: by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, and the quiet time of salting down is 36h; Filling afterwards: the mud filling after quiet salting down is filling; Color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min; Undercarriage, packing and sterilization after baking.
Embodiment 3
The processing step that the present embodiment is prepared traditional properties sausage is identical with embodiment 2 with embodiment 1, is only content (percentage by weight) difference of each raw material components.
First batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 50% 4# pork, 2.7% salt, 2.9% white granulated sugar, 9% edible soybean oil, 5% five-spice powder, 1.3% carragheen, 0.7% sodium glutamate, 0.5% sodium phosphate trimer, 2.5% sodium lactate, 0.12% D-araboascorbic acid sodium, 0.015% Monascus color, 0.025% temptation is red, 0.015% natrium nitrosum, surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder; Then quiet salting down: by quiet the salting down of mud filling making, the quiet temperature that salts down is 8 ℃, and the quiet time of salting down is 36h; Filling afterwards: the mud filling after quiet salting down is filling; Color development, dry and baking in Fumigator after mud filling is filling: the temperature of color development is controlled at 55 ℃, and the time is 20min, dry after color development, dry temperature is controlled at 65 ℃, and the time is 35 min, dry baking afterwards, the temperature of baking is controlled at 90 ℃, and baking time is 30 min; Undercarriage, packing and sterilization after baking.
Claims (2)
1. a traditional properties sausage, its component and content (percentage by weight) are: 45% ~ 50% 4# pork, 2% ~ 2.7% salt, 2.2% ~ 2.9% white granulated sugar, 8% ~ 9% edible soybean oil, 4% ~ 5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder.
2. a method of preparing traditional properties sausage described in claim 1, comprises the following steps:
(1), batching: get following raw material and stir and make mud filling, each raw material and content (percentage by weight) are as follows: 45% ~ 50% 4# pork, 2% ~ 2.7% salt, 2.2% ~ 2.9% white granulated sugar, 8% ~ 9% edible soybean oil, 4% ~ 5% five-spice powder, 0.5% ~ 1.3% carragheen, 0.5% ~ 0.7% sodium glutamate, 0.2% ~ 0.5% sodium phosphate trimer, 2% ~ 2.5% sodium lactate, 0.08% ~ 0.12% D-araboascorbic acid sodium, 0.005% ~ 0.015% Monascus color, 0.002% ~ 0.025% temptation is red, 0.01% ~ 0.015% natrium nitrosum, surplus is water; Described five-spice powder is the mixture of tsaoko powder, cassia bark, cloves, star aniseed powder and zanthoxylum powder;
(2), quiet salting down: quiet the salting down of mud filling that step (1) is made, the quiet temperature that salts down is 8 ℃, the quiet time of salting down is 36h;
(3), filling: the mud filling after quiet salting down is filling;
(4), mud filling filling after color development, dry and baking in Fumigator: the temperature of color development is controlled at 55 ℃, time is 20min, dry after color development, dry temperature is controlled at 65 ℃, time is 35 min, after dry, toast, the temperature of baking is controlled at 90 ℃, and baking time is 30 min;
(5), undercarriage, packing and sterilization after baking.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664675.1A CN103689650A (en) | 2013-12-11 | 2013-12-11 | Sausage with traditional flavor and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310664675.1A CN103689650A (en) | 2013-12-11 | 2013-12-11 | Sausage with traditional flavor and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103689650A true CN103689650A (en) | 2014-04-02 |
Family
ID=50351438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310664675.1A Pending CN103689650A (en) | 2013-12-11 | 2013-12-11 | Sausage with traditional flavor and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103689650A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901224A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of processing method of the instant air dried sausage that lies fallow |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289570A (en) * | 2000-10-19 | 2001-04-04 | 张建国 | Tendevloin sausage and its processing method |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102960768A (en) * | 2012-12-11 | 2013-03-13 | 开原大众肉类加工有限公司 | Starch-free ham and production method thereof |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
-
2013
- 2013-12-11 CN CN201310664675.1A patent/CN103689650A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1289570A (en) * | 2000-10-19 | 2001-04-04 | 张建国 | Tendevloin sausage and its processing method |
| CN102349663A (en) * | 2011-10-10 | 2012-02-15 | 湖南唐人神肉制品有限公司 | Nitrite-free Chinese-style sausage and production method |
| CN102726749A (en) * | 2012-06-26 | 2012-10-17 | 广西名香园食品有限公司 | Guangdong style cured meat and production process thereof |
| CN102960768A (en) * | 2012-12-11 | 2013-03-13 | 开原大众肉类加工有限公司 | Starch-free ham and production method thereof |
| CN103340439A (en) * | 2013-07-25 | 2013-10-09 | 江苏迈斯克食品有限公司 | Crystal pork sausage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106901224A (en) * | 2017-02-24 | 2017-06-30 | 雏鹰农牧集团股份有限公司 | A kind of processing method of the instant air dried sausage that lies fallow |
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Application publication date: 20140402 |