CN103734761A - Delicious carotene-rich Chinese pork knuckle and making method for same - Google Patents

Delicious carotene-rich Chinese pork knuckle and making method for same Download PDF

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Publication number
CN103734761A
CN103734761A CN201310737495.1A CN201310737495A CN103734761A CN 103734761 A CN103734761 A CN 103734761A CN 201310737495 A CN201310737495 A CN 201310737495A CN 103734761 A CN103734761 A CN 103734761A
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Prior art keywords
parts
pork
meat
fragrant
elbow
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Chinese (zh)
Inventor
邱春强
祝恒前
符绍辉
程榆茗
夏毅强
高振宏
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ANHUI BAODI MEAT PRODUCTS Co Ltd
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ANHUI BAODI MEAT PRODUCTS Co Ltd
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Priority to CN201310737495.1A priority Critical patent/CN103734761A/en
Publication of CN103734761A publication Critical patent/CN103734761A/en
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    • 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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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

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  • 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)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention relates to a delicious carotene-rich Chinese pork knuckle and a making method for the same. The delicious carotene-rich Chinese pork knuckle comprises the following components in parts by weight: 60 to 70 parts of number II pork lean, 10 to 15 parts of bean curd sheets, 4 to 6 parts of carrot particles and the balance being accessories. The making method comprises the steps of preprocessing, compounding, tumbling pickling, filling, mixing and cooking, packaging and sterilization. The delicious Chinese pork knuckle is a healthy meat product invented on the basis of a conventional delicious pork knuckle, and has the characteristics of pure and aromatic taste, healthcare effects, high adaptability and the like, and the consumption requirements of different taste preferences can be met.

Description

A kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof
Technical field
The present invention relates to a kind of Chinese style meat products and preparation method thereof, especially a kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof.
Background technology
The fragrant elbow of Chinese style is the high-grade low-temperature meat product of one of releasing in recent market, and present stage starts to be popular in gradually national most area, and on market, sales situation is very good, consumer's positive name recognition.The fragrant elbow of Chinese style has been broken the definition of pork leg's upper part in people's tradition impression, employing be the inner wrapping enjoying great popularity on present market.Inner wrapping low-temperature meat product is with its edible way conveniently, in today that living standards of the people improve and rhythm of life is accelerated, and more and more welcomed by the people, the especially young and middle-aged consumer group, has catered to the fast pace life of modern society.The fragrant elbow of Chinese style, with the mouthfeel of the pure perfume (or spice) of its pot-stewed fowl, the inner wrapping of exquisite appearance, is subject to liking of modern white collar and the personage that lives at home, in the meat consumption of China, presents rapid growth trend.
Carrot is rich in carrotene and potassium, calcium, phosphorus, iron ore prime element etc.Every 100g fresh weight, containing carrotene 1.67-12.1mg, becomes vitamin A through digest and decompose after eating, and has the effect of the yctalopia of preventing and breathing problem.In addition, in red carrot, the content of dietary fiber is about 1.8%.The absorption of dietary fiber can promote enterocinesia, accelerates metabolism, improves gastrointestinal function; Improve blood sugar reaction of formation, reduce postprandial blood sugar content; Reduce the cholesterol level in blood plasma, prevent and treat hyperlipidemia and angiocardiopathy; Control body weight, reduce fat.
At present, in the fragrant elbow of traditional Chinese, all adopt traditional fabrication method, its nutrition form is single, cannot meet the requirement of current consumer for health diet.
Summary of the invention
The object of the invention is to take pork as primary raw material, add daucus carrot particles, make a kind of green Chinese style meat products of health care effect.For present situations such as modern's fast pace life, three high symptoms, environmental radiation and visual impairments, a kind of fragrant elbow of Chinese style that is rich in carrotene of invention and preparation method thereof.
The object of the invention is to be achieved through the following technical solutions:
The fragrant elbow of Chinese style that is rich in carrotene, its component and parts by weight are:
Raw material: 60 parts-70 parts of II lean pork, 10 parts-15 parts of thousand sheets, 4 parts-6 parts of daucus carrot particles;
Auxiliary material: 10 parts-15 parts of frozen water, 1 part-2 parts of salt, 1 part-3 parts of white sugar, glucose 1-3 part, 0.2 part-0.4 part of monosodium glutamate, 0.3 part-0.5 part of sodium phosphate trimer, 0.1 part-0.2 part of sodium iso-vc, 1 part-2 parts of soybean protein isolates, 2 parts-3 parts of cassava modified starch, 1 part-2 parts of egg white powders, 0.2 part-0.5 part of carragheen, 1 part-2 parts of sodium lactates, 0.2 part-0.4 part of pork powdered flavor, 0.3 part-0.5 part of pork cream, 0.05 part-0.1 part of Qi Huadun meat flavor, 0.1 part-0.2 part of sodium Diacetate, 0.02 part-0.04 part of dehydro sodium acetate, 0.02 part-0.04 part of nisin, 0.002 part-0.004 part of Monascus color, lure red 0.0005 part-0.001 part, 0.002 part-0.004 part of alkermes, 0.005 part-0.01 part of natrium nitrosum,
Its preparation method step is as follows:
(1) pretreatment: pork: remove impurity, cut apart stripping and slicing, cut apart rear meat temperature≤8 ℃, fat content <6%; A thousand sheets: be divided into wide 6-7cm, the rectangle of long 20-25cm;
(2) batching: by the auxiliary material preparing and frozen water in mass ratio 1:3 stir, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0-6 ℃;
(3) knead-salting: enter machine tumbling 5-10 minute together with ready pork, a thousand sheets, daucus carrot particles and the auxiliary material for preparing, then add remaining auxiliary material, add a cover vacuum tumbling, tumbling total time is 10-15h, every work 20min, stops 10min, and the meat temperature control after tumbling is at 4-8 ℃;
(4) filling: first by the net of wide 5.5cm on special mould, every part of quantitative 230g-240g, shapes putting into mould after raw material moulding;
(5) adjust and boil: the raw material after sizing is cooked by the fragrant elbow method of traditional stew in soy sauce, 84 ± 4 ℃ of water temperatures, constant temperature halogen boils 1.5-2 hour; After halogen boils and finishes, product takes the dish out of the pot, and the product that takes the dish out of the pot is put between heat radiation and removes surperficial impurity after cooling 10-15 hour, then carries out quantitatively, by too small, excessive and lopsided rejecting;
(6) pack sterilization: adopting vacuum to connect chartered plane packing, is quantitatively 215-227g/, and the product after packing carries out sterilization, completes making.
And described daucus carrot particles raw material can be selected the dehydration daucus carrot particles product of purchase to carry out rehydration processing or be twisted into fine granularity with fresh carrot.
And, described in pre-treatment step, adopt the meat grinder of three orifice plates to be stranding into large cube meat the 40-60% of pork quality, the 40-60% of pork quality adopts the meat grinder of 25mm aperture orifice plate to be stranding into little cube meat.
And in packing sterilisation step, sterilization temperature is 90-95 ℃, sterilizing time is 30-40min, cooling 40-60min in cold water immediately after sterilization, and central temperature reaches below 25 ℃.
Advantage of the present invention and economic effect are:
1, the present invention relates to the fragrant elbow of a kind of Chinese style of adding carrot is on the basis of the fragrant elbow of tradition and the meat products of a kind of health type of invention has the features such as the pure perfume (or spice) of taste, health-care efficacy, wide adaptability, can meet the consumption demand of different taste hobby.
2, the present invention is by adding daucus carrot particles, makes the mouthfeel of the fragrant elbow of Chinese style more smooth, chewiness good, and the promotion enterocinesia having by carrot itself, accelerates the features such as metabolism, can effectively improve the nutritive value of product itself; Meanwhile, utilize the high feature of content of carrot dietary fiber, the effectively grease in adsorption production, makes product taste lighter, and audient crowd is more extensive.
The specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
If no special instructions, the reagent using in the present invention is conventional reagent; If no special instructions, the method for using is conventional method.In the present invention, if no special requirements, the percentage using is mass percent.
Embodiment 1:
A kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof, its component and quality are:
Raw material: II lean pork 60 ㎏, a thousand sheets 10 ㎏, daucus carrot particles 4 ㎏;
Auxiliary material: frozen water 10L, salt 1 ㎏, white sugar 1 ㎏, glucose 1 ㎏, monosodium glutamate 0.2 ㎏, sodium phosphate trimer 0.3 ㎏, sodium iso-vc 0.1 ㎏, soybean protein isolate 1 ㎏, cassava modified starch 2 ㎏, egg white powder 1 ㎏, carragheen 0.2 ㎏, sodium lactate 1 ㎏, pork powdered flavor 0.2 ㎏, pork cream 0.3 ㎏, Qi Huadun meat flavor 0.05 ㎏, sodium Diacetate 0.1 ㎏, dehydro sodium acetate 0.02 ㎏, nisin 0.02 ㎏, Monascus color 0.002 ㎏, lure red 0.0005 ㎏, alkermes 0.002 ㎏, natrium nitrosum 0.005 ㎏.
A kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof, its preparation method is as follows:
(1) pretreatment: pork: remove skin, degrease, the head of boning, remove extravasated blood, hinder meat, hair, connective tissue, cut apart 6 ℃ of rear meat temperature, fat content 5%, wherein the meat grinder of three orifice plates of 50% use device of pork quality is stranding into large cube meat, the little cube meat of 25mm aperture orifice plate strand system for another 50% pork; A thousand sheets: without damaged, free from extraneous odour, free from admixture, is divided into wide 7cm, the rectangle of long 20cm; Fresh carrot is twisted into fine granularity.
(2) batching: by the auxiliary material preparing and frozen water in mass ratio 1:3 stir, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 4 ℃;
(3) knead-salting: enter machine tumbling 5 minutes together with ready pork, a thousand sheets, daucus carrot particles and the auxiliary material for preparing, then add remaining auxiliary material, add a cover vacuum tumbling.Tumbling total time is 10h, and every work 20min, stops 10min.Meat temperature control after tumbling is at 4 ℃;
(4) filling: first by the net of wide 5.5cm on special mould.A thousand sheets of selecting by standard is placed on electronic scale, spreads two-layer thousand sheets skin, put the raw material of pickling on a thousand sheets, every part of quantitative 230g, will determine measured meat and make ball-shaped, then with a thousand sheets, roll.Requirement meat stuffing is solid, must not have pore; A thousand sheets of rolling requires head and the tail inter-adhesive, and the raw material of having made type is put into special mould, catches a thousand sheets and the net of ining succession takes off simultaneously, is tightened, shaped in two of net;
(5) adjust and boil: by the fragrant elbow method of traditional stew in soy sauce, cook, 84 ℃ of water temperatures, constant temperature halogen boils 1.5 hours; After halogen boils and finishes, product takes the dish out of the pot, and the product that takes the dish out of the pot is put between heat radiation and removes the impurity such as surperficial net, stain, the end of a thread after cooling 10 hours, then carries out quantitatively, by too small, excessive and lopsided rejecting.
(6) pack sterilization: adopting vacuum to connect chartered plane packing, be quantitatively that 215g/ is individual, and the product sterilization temperature after packing is 90 ℃, and sterilizing time is 30min, cooling 40min in cold water immediately after sterilization, central temperature reaches below 25 ℃.
Embodiment 2:
A kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof, its component and quality are:
Raw material: II lean pork 70 ㎏, a thousand sheets 15 ㎏, daucus carrot particles 6 ㎏;
Auxiliary material: frozen water 15L, salt 2 ㎏, white sugar 3 ㎏, glucose 3 ㎏, monosodium glutamate 0.4 ㎏, sodium phosphate trimer 0.5 ㎏, sodium iso-vc 0.2 ㎏, soybean protein isolate 2 ㎏, cassava modified starch 3 ㎏, egg white powder 2 ㎏, carragheen 0.5 ㎏, sodium lactate 2 ㎏, pork powdered flavor 0.4 ㎏, pork cream 0.5 ㎏, Qi Huadun meat flavor 0.1 ㎏, sodium Diacetate 0.2 ㎏, dehydro sodium acetate 0.04 ㎏, nisin 0.04 ㎏, Monascus color 0.004 ㎏, lure red 0.001 ㎏, alkermes 0.004 ㎏, natrium nitrosum 0.01 ㎏.
A kind of fragrant elbow of Chinese style that is rich in carrotene and preparation method thereof, its preparation method is as follows:
(1) pretreatment: pork: remove skin, degrease, the head of boning, remove extravasated blood, hinder meat, hair, connective tissue, cut apart 5 ℃ of rear meat temperature, fat content 4%, wherein the meat grinder of three orifice plates of 40% use device of pork quality is stranding into large cube meat, the little cube meat of 25mm aperture orifice plate strand system for another 60% pork; A thousand sheets: without damaged, free from extraneous odour, free from admixture, is divided into wide 7cm, the rectangle of long 25cm; Dehydration daucus carrot particles is carried out to rehydration processing.
(2) batching: by the auxiliary material preparing and frozen water in mass ratio 1:3 stir, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 5 ℃;
(3) knead-salting: enter machine tumbling 10 minutes together with ready pork, a thousand sheets, daucus carrot particles and the auxiliary material for preparing, then add remaining auxiliary material, add a cover vacuum tumbling.Tumbling total time is 15h, and every work 20min, stops 10min.Meat temperature control after tumbling is at 8 ℃;
(4) filling: first by the net of wide 5.5cm on special mould.A thousand sheets of selecting by standard is placed on electronic scale, spreads two-layer thousand sheets skin, put the raw material of pickling on a thousand sheets, every part of quantitative 240g, will determine measured meat and make ball-shaped, then with a thousand sheets, roll.Requirement meat stuffing is solid, must not have pore; A thousand sheets of rolling requires head and the tail inter-adhesive, and the raw material of having made type is put into special mould, catches a thousand sheets and the net of ining succession takes off simultaneously, is tightened, shaped in two of net;
(5) adjust and boil: by the fragrant elbow method of traditional stew in soy sauce, cook, 84 ℃ of water temperatures, constant temperature halogen boils 2 hours; After halogen boils and finishes, product takes the dish out of the pot, and the product that takes the dish out of the pot is put between heat radiation and removes the impurity such as surperficial net, stain, the end of a thread after cooling 15 hours, then carries out quantitatively, by too small, excessive and lopsided rejecting.
(6) pack sterilization: adopting vacuum to connect chartered plane packing, be quantitatively that 227g/ is individual, and the product sterilization temperature after packing is 95 ℃, and sterilizing time is 40min, cooling 60min in cold water immediately after sterilization, central temperature reaches below 25 ℃.

Claims (5)

1. the fragrant elbow of Chinese style that is rich in carrotene, is characterized in that: its component and parts by weight are:
Raw material: 60 parts-70 parts of II lean pork, 10 parts-15 parts of thousand sheets, 4 parts-6 parts of daucus carrot particles;
Auxiliary material: 10 parts-15 parts of frozen water, 1 part-2 parts of salt, 1 part-3 parts of white sugar, glucose 1-3 part, 0.2 part-0.4 part of monosodium glutamate, 0.3 part-0.5 part of sodium phosphate trimer, 0.1 part-0.2 part of sodium iso-vc, 1 part-2 parts of soybean protein isolates, 2 parts-3 parts of cassava modified starch, 1 part-2 parts of egg white powders, 0.2 part-0.5 part of carragheen, 1 part-2 parts of sodium lactates, 0.2 part-0.4 part of pork powdered flavor, 0.3 part-0.5 part of pork cream, 0.05 part-0.1 part of Qi Huadun meat flavor, 0.1 part-0.2 part of sodium Diacetate, 0.02 part-0.04 part of dehydro sodium acetate, 0.02 part-0.04 part of nisin, 0.002 part-0.004 part of Monascus color, lure red 0.0005 part-0.001 part, 0.002 part-0.004 part of alkermes, 0.005 part-0.01 part of natrium nitrosum.
2. a preparation method for a kind of fragrant elbow of Chinese style that is rich in carrotene as claimed in claim 1, is characterized in that: its preparation method step is as follows:
(1) pretreatment: pork: remove impurity, cut apart stripping and slicing, cut apart rear meat temperature≤8 ℃, fat content <6%; A thousand sheets: be divided into wide 6-7cm, the rectangle of long 20-25cm;
(2) batching: by the auxiliary material preparing and frozen water in mass ratio 1:3 stir, and then raw meat and auxiliary material and frozen water are stirred, the supplementary material temperature that requirement stirs is at 0-6 ℃;
(3) knead-salting: enter machine tumbling 5-10 minute together with ready pork, a thousand sheets, daucus carrot particles and the auxiliary material for preparing, then add remaining auxiliary material, add a cover vacuum tumbling, tumbling total time is 10-15h, every work 20min, stops 10min, and the meat temperature control after tumbling is at 4-8 ℃;
(4) filling: first by the net of wide 5.5cm on special mould, every part of quantitative 230g-240g, shapes putting into mould after raw material moulding;
(5) adjust and boil: the raw material after sizing is cooked by the fragrant elbow method of traditional stew in soy sauce, 84 ± 4 ℃ of water temperatures, constant temperature halogen boils 1.5-2 hour; After halogen boils and finishes, product takes the dish out of the pot, and the product that takes the dish out of the pot is put between heat radiation and removes surperficial impurity after cooling 10-15 hour, then carries out quantitatively, by too small, excessive and lopsided rejecting;
(6) pack sterilization: adopting vacuum to connect chartered plane packing, is quantitatively 215-227g/, and the product after packing carries out sterilization, completes making.
3. the fragrant elbow of a kind of Chinese style that is rich in carrotene according to claim 1, is characterized in that: described daucus carrot particles raw material can be selected the dehydration daucus carrot particles product of purchase to carry out rehydration processing or be twisted into fine granularity with fresh carrot.
4. the preparation method of a kind of fragrant elbow of Chinese style that is rich in carrotene according to claim 1, it is characterized in that: described in pre-treatment step, adopt the meat grinder of three orifice plates to be stranding into large cube meat the 40-60% of pork quality, the 40-60% of pork quality adopts the meat grinder of 25mm aperture orifice plate to be stranding into little cube meat.
5. the preparation method of a kind of fragrant elbow of Chinese style that is rich in carrotene according to claim 1, it is characterized in that: in packing sterilisation step, sterilization temperature is 90-95 ℃, and sterilizing time is 30-40min, cooling 40-60min in cold water immediately after sterilization, central temperature reaches below 25 ℃.
CN201310737495.1A 2013-12-26 2013-12-26 Delicious carotene-rich Chinese pork knuckle and making method for same Pending CN103734761A (en)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231290A (en) * 2015-08-18 2016-01-13 厦门银祥集团有限公司 Industrial production method of sauce braised pork shoulders
CN106805128A (en) * 2016-12-22 2017-06-09 雏鹰农牧集团股份有限公司 A kind of production technology of stew in soy sauce elbow flower

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1383738A (en) * 2001-05-08 2002-12-11 张建新 Ham sausage with bean
CN101467702A (en) * 2007-12-28 2009-07-01 天津市中英保健食品有限公司 Assorted ham sausage and production method
CN102366113A (en) * 2011-10-20 2012-03-07 天津宝迪农业科技股份有限公司 Preparation technology of spiced hock
CN102613451A (en) * 2012-03-22 2012-08-01 南昌宝迪农业科技有限公司 Spiced pork knuckle with added DHA (docosahexaenoic acid) and making method thereof
CN103445226A (en) * 2013-09-18 2013-12-18 吴淑芬 Seafood and vegetable ham sausage

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1383738A (en) * 2001-05-08 2002-12-11 张建新 Ham sausage with bean
CN101467702A (en) * 2007-12-28 2009-07-01 天津市中英保健食品有限公司 Assorted ham sausage and production method
CN102366113A (en) * 2011-10-20 2012-03-07 天津宝迪农业科技股份有限公司 Preparation technology of spiced hock
CN102613451A (en) * 2012-03-22 2012-08-01 南昌宝迪农业科技有限公司 Spiced pork knuckle with added DHA (docosahexaenoic acid) and making method thereof
CN103445226A (en) * 2013-09-18 2013-12-18 吴淑芬 Seafood and vegetable ham sausage

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105231290A (en) * 2015-08-18 2016-01-13 厦门银祥集团有限公司 Industrial production method of sauce braised pork shoulders
CN106805128A (en) * 2016-12-22 2017-06-09 雏鹰农牧集团股份有限公司 A kind of production technology of stew in soy sauce elbow flower

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