CN104026613A - Bologna sausage and making method thereof - Google Patents
Bologna sausage and making method thereof Download PDFInfo
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- CN104026613A CN104026613A CN201310073282.3A CN201310073282A CN104026613A CN 104026613 A CN104026613 A CN 104026613A CN 201310073282 A CN201310073282 A CN 201310073282A CN 104026613 A CN104026613 A CN 104026613A
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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
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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
- 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
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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Abstract
The invention provides a bologna sausage and a making method thereof, and solves the food safety problem caused by the addition of too much food additives of bologna sausages in the prior art. Raw materials for making the bologna sausage comprise, by weight, 80-120 parts of pork, 2-4 parts of salt, 0.5-3 parts of white sugar, 0.1-2 parts of monosodium glutamate, 0.001-0.01 parts of sodium nitrite, 0.1-1 part of composite phosphate, 0.01-0.08 parts of sodium isoascorbate, 0.1-0.5 parts of white pepper powder, 0.05-0.2 parts of cinnamon powder, 1-4 parts of soybean protein isolate, 0.1-1 part of carragheenan, 0.01-0.02 parts of an edible pigment, 3-8 parts of modified corn starch, 1-4 parts of fresh garlic and 20-50 parts of water. The method comprises the following steps: choosing the raw materials, granulating, burdening, stirring, loading, fire-curing, boiling, cooling, packaging, sterilizing, and warehousing. The bologna sausage has the advantages of perfect combination of color, smell and taste, abundant nutrition, safety, health, and eating convenience; and the making method of the bologna sausage is simple, and is suitable for industrial rapid production.
Description
Technical field
The present invention relates to a kind of food and preparation method thereof, refer to especially a kind of boulogna sausage and preparation method thereof.
Background technology
Boulogna sausage,, delicious meat ruddy with its outward appearance is popular in southern market.It is a kind of natural intestine clothing meat products, and the fry of cutting into slices in the time of edible also can stir fry in oil together with other dish, and mouthfeel is good, be of high nutritive value, instant.In prior art, the manufacture craft of boulogna sausage is loaded down with trivial details, and great majority have food additives, has both reduced the nutritive value of boulogna sausage, has caused again certain food-safety problem.
Summary of the invention
The present invention proposes a kind of boulogna sausage and preparation method thereof, the boulogna sausage and the simpler production method thereof that aim to provide a kind of high nutritive value, safety and Health and delicious flavour, solved the problem that in prior art, boulogna sausage is of low nutritive value, foodsafety causes anxiety and manufacture craft is loaded down with trivial details.
Technical scheme of the present invention is achieved in that
A boulogna sausage, comprises the raw material of following weight portion: pork 80～120, salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50.
As a kind of preferred technical scheme, a kind of boulogna sausage, comprises the raw material of following weight portion: pork 100, salt 2.6, white sugar 1, monosodium glutamate 0.6, natrium nitrosum 0.006, composite phosphate 0.6, different Vc sodium 0.05, white pepper powder 0.3, ground cinnamon 0.1, soybean protein isolate 2, carragheen 0.5, food coloring 0.012, modified corn starch 6, fresh garlic rice 2, water 40.
As a kind of preferred technical scheme, food coloring is one or more in chrysanthemum, Monascus color or alkermes.
As a kind of preferred technical scheme, composite phosphate comprises two or three in sodium pyrophosphate, sodium phosphate trimer or calgon.
As a kind of preferred technical scheme, in composite phosphate, the parts by weight of each component are: sodium pyrophosphate 0.2, sodium phosphate trimer 0.3, calgon 0.1.
The invention allows for a kind of method of making boulogna sausage, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 10～40min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: by the pork grain having twisted 80～120 and salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50 mixes;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 10～30r/min, mixing time 10～30min;
Step 5: filling;
Step 6: fire-cure, boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
As a kind of preferred technical scheme, in step 1, control water 30min, mixer rotating speed 20r/min, mixing time 20min in step 4.
As a kind of preferred technical scheme, in step 6,75～85 ℃ of the temperature of fire-cureing, the time 2h fire-cureing; 80 ℃ of the temperature of boiling, the time 40min of boiling.
Processing environment condition: processing boulogna sausage will meet the desired environmental condition of food hygiene law, and job shop air cleaning rank reaches 100,000 grade standards.
Owing to having adopted technique scheme, a kind of boulogna sausage and preparation method thereof, take weight portion pork 80～120 as major ingredient, the material of following row weight portion is auxiliary material: salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50, comprise step: select materials, to after lean pork and pig fat meat decontamination, clean up, and control water 10～40min, strand grain, is stranding into the meat grain of diameter 5～10mm by the pork after control water with meat grinder, batching, by various mixing of materials, stir: the material preparing is put into mixer and stir, mixer rotating speed 10～30r/min, mixing time 10～30min, filling, fire-cure, boiling, cooling, packing, sterilization, warehouse-in.The invention solves the problem that boulogna sausage in prior art is of low nutritive value, foodsafety causes anxiety and manufacture craft is loaded down with trivial details.
The present invention is selected raw material, makes pork become old-fashioned boulogna sausage nutritious, instant by simple procedure of processing; A kind of boulogna sausage preparation method that the present invention also proposes, is applicable to exploitation and the industrialization of the meat products such as pork, and its economical, societal benefits are good.The boulogna sausage that the present invention produces, delicious meat, in process without any additive, healthy and safe, be of high nutritive value and color, smell and taste good, instant.
1, the boulogna sausage that pork becomes through fining-off, without any food additives, has kept each nutritional labeling of pork to greatest extent, looks good, smell good and taste good, instant, healthy and safe, liked by masses.
2, after tested, the safety and sanitation level of the product after processing is high, and total number of bacteria is about 900/g, and the pathogenic bacteria such as Escherichia coli are negative, and meet relevant food quality requirement.
3, added value of product is high: the present invention is not only suitable for the fine finishining with pork, is also suitable for exploitation and the industrialization of Other Meat series products, and its economic and social benefit is self-evident.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, to the accompanying drawing of required use in embodiment or description of the Prior Art be briefly described below, apparently, accompanying drawing in the following describes is only a kind of embodiment of the present invention, for those of ordinary skills, do not paying under the prerequisite of creative work, can also obtain according to these accompanying drawings other accompanying drawing.
Fig. 1 is processing process schematic diagram of the present invention.
The specific embodiment
Below the technical scheme in the embodiment of the present invention is clearly and completely described, obviously, described embodiment is only the present invention's part embodiment, rather than whole embodiment.Embodiment based in the present invention, those of ordinary skills, not making the every other embodiment obtaining under creative work prerequisite, belong to the scope of protection of the invention.
A boulogna sausage, comprises the raw material of following weight portion: pork 80～120, salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50.
As a kind of preferred technical scheme, a kind of boulogna sausage, comprises the raw material of following weight portion: pork 100, salt 2.6, white sugar 1, monosodium glutamate 0.6, natrium nitrosum 0.006, composite phosphate 0.6, different Vc sodium 0.05, white pepper powder 0.3, ground cinnamon 0.1, soybean protein isolate 2, carragheen 0.5, food coloring 0.012, modified corn starch 6, fresh garlic rice 2, water 40.
As a kind of preferred technical scheme, food coloring is specially one or more in chrysanthemum, Monascus color or alkermes.
As a kind of preferred technical scheme, composite phosphate comprises two or three in sodium pyrophosphate, sodium phosphate trimer or calgon.
As a kind of preferred technical scheme, in composite phosphate, the parts by weight of each component are: sodium pyrophosphate 0.2, sodium phosphate trimer 0.3, calgon 0.1.
The invention allows for a kind of method of making boulogna sausage, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 10～40min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: by the pork grain having twisted 80～120 and salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50 mixes;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 10～30r/min, mixing time 10～30min;
Step 5: filling;
Step 6: fire-cure, boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
As a kind of preferred technical scheme, in step 1, control water 30min, mixer rotating speed 20r/min, mixing time 20min in step 4.
As a kind of preferred technical scheme, in step 6,75～85 ℃ of the temperature of fire-cureing, the time 2h fire-cureing; 80 ℃ of the temperature of boiling, the time 40min of boiling.
Processing environment condition: processing boulogna sausage will meet the desired environmental condition of food hygiene law, and job shop air cleaning rank reaches 100,000 grade standards.
Select fresh lean pork and pig fat meat or naturally thaw after pork, clean up after removing impurity, rinse water water temperature is no more than 15 ℃ because clean water temperature while surpassing 15 ℃, the delicate flavour of pork can reduce, control water after cleaning.
Embodiment mono-:
The pork grain of 80 weight portions of take is major ingredient, and select the salt of 2 weight portions, the white sugar of 0.5 weight portion, the monosodium glutamate of 0.1 weight portion, the natrium nitrosum of 0.001 weight portion, compound phosphoric acid sodium (the sodium pyrophosphate 0.02 of 0.1 weight portion, sodium phosphate trimer 0.05, calgon 0.03), the different Vc sodium of 0.01 weight portion, the white pepper powder of 0.1 weight portion, the ground cinnamon of 0.05 weight portion, the soybean protein isolate of 1 weight portion, the carragheen of 0.1 weight portion, the chrysanthemum of 0.01 weight portion, the modified corn starch of 3 weight portions, the fresh garlic rice of 1 weight portion, the water of 20 weight portions is auxiliary material, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 10min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: major ingredient is mixed with auxiliary material;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 10r/min, mixing time 10min;
Step 5: filling;
Step 6: fire-cure, boiling, 80 ℃ of the temperature of 75 ℃ of the temperature of wherein fire-cureing, the time 2h fire-cureing, boiling, the time 40min of boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
Processing environment condition: processing boulogna sausage will meet the desired environmental condition of food hygiene law, and job shop air cleaning rank reaches 100,000 grade standards.
Select fresh lean pork and pig fat meat or naturally thaw after pork, clean up after removing impurity, rinse water water temperature is no more than 15 ℃ because clean water temperature while surpassing 15 ℃, the delicate flavour of pork can reduce, control water after cleaning.
Embodiment bis-:
The pork grain of 120 weight portions of take is major ingredient, and select the salt of 4 weight portions, the white sugar of 3 weight portions, the monosodium glutamate of 2 weight portions, the natrium nitrosum of 0.01 weight portion, compound phosphoric acid sodium (the sodium pyrophosphate 0.4 of 1 weight portion, sodium phosphate trimer 0.2, calgon 0.4), the different Vc sodium of 0.08 weight portion, the white pepper powder of 0.5 weight portion, the ground cinnamon of 0.2 weight portion, the soybean protein isolate of 4 weight portions, the carragheen of 1 weight portion, the Monascus color of 0.02 weight portion, the modified corn starch of 8 weight portions, the fresh garlic rice of 4 weight portions, the water of 50 weight portions is auxiliary material, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 40min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: major ingredient is mixed with auxiliary material;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 30r/min, mixing time 30min;
Step 5: filling;
Step 6: fire-cure, boiling, 80 ℃ of the temperature of 85 ℃ of the temperature of wherein fire-cureing, the time 2h fire-cureing, boiling, the time 40min of boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
Processing environment condition: processing boulogna sausage will meet the desired environmental condition of food hygiene law, and job shop air cleaning rank reaches 100,000 grade standards.
Select fresh lean pork and pig fat meat or naturally thaw after pork, clean up after removing impurity, rinse water water temperature is no more than 15 ℃ because clean water temperature while surpassing 15 ℃, the delicate flavour of pork can reduce, control water after cleaning.
Embodiment tri-:
The pork grain of 100 weight portions of take is major ingredient, and select the salt of 2.6 weight portions, the white sugar of 1 weight portion, the monosodium glutamate of 0.6 weight portion, the natrium nitrosum of 0.006 weight portion, compound phosphoric acid sodium (the sodium pyrophosphate 0.2 of 0.6 weight portion, sodium phosphate trimer 0.3, calgon 0.1), the different Vc sodium of 0.05 weight portion, the white pepper powder of 0.3 weight portion, the ground cinnamon of 0.1 weight portion, the soybean protein isolate of 2 weight portions, the carragheen of 0.5 weight portion, the chrysanthemum of 0.012 weight portion, the modified corn starch of 6 weight portions, the fresh garlic rice of 2 weight portions, the water of 40 weight portions is auxiliary material, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 20min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: major ingredient is mixed with auxiliary material;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 20r/min, mixing time 20min;
Step 5: filling;
Step 6: fire-cure, boiling, 80 ℃ of the temperature of 80 ℃ of the temperature of wherein fire-cureing, the time 2h fire-cureing, boiling, the time 40min of boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
Processing environment condition: processing boulogna sausage will meet the desired environmental condition of food hygiene law, and job shop air cleaning rank reaches 100,000 grade standards.
Select fresh lean pork and pig fat meat or naturally thaw after pork, clean up after removing impurity, rinse water water temperature is no more than 15 ℃ because clean water temperature while surpassing 15 ℃, the delicate flavour of pork can reduce, control water after cleaning.
The foregoing is only preferred embodiment of the present invention, in order to limit the present invention, within the spirit and principles in the present invention not all, any modification of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (8)
1. a boulogna sausage, is characterized in that, comprises the raw material of following weight portion: pork 80～120, salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50.
2. a kind of boulogna sausage as claimed in claim 1, is characterized in that, comprises the raw material of following weight portion: pork 100, salt 2.6, white sugar 1, monosodium glutamate 0.6, natrium nitrosum 0.006, composite phosphate 0.6, different Vc sodium 0.05, white pepper powder 0.3, ground cinnamon 0.1, soybean protein isolate 2, carragheen 0.5, food coloring 0.012, modified corn starch 6, fresh garlic rice 2, water 40.
3. a kind of boulogna sausage as claimed in claim 2, is characterized in that, described food coloring is one or more in chrysanthemum, Monascus color or alkermes.
4. a kind of boulogna sausage as described in claim 1-3 any one, is characterized in that, described composite phosphate comprises two or three in sodium pyrophosphate, sodium phosphate trimer or calgon.
5. a kind of boulogna sausage as claimed in claim 4, is characterized in that, in described composite phosphate, the parts by weight of each component are: sodium pyrophosphate 0.2, sodium phosphate trimer 0.3, calgon 0.1.
6. make a method for boulogna sausage as claimed in claim 1, it is characterized in that, comprise following procedure of processing:
Step 1: select materials: will clean up after lean pork and pig fat meat decontamination, and control water 10～40min;
Step 2: strand grain: the pork after control water is stranding into the meat grain of diameter 5～10mm with meat grinder;
Step 3: batching: by the pork grain having twisted 80～120 and salt 2～4, white sugar 0.5～3, monosodium glutamate 0.1～2, natrium nitrosum 0.001～0.01, composite phosphate 0.1～1, different Vc sodium 0.01～0.08, white pepper powder 0.1～0.5, ground cinnamon 0.05～0.2, soybean protein isolate 1～4, carragheen 0.1～1, food coloring 0.01～0.02, modified corn starch 3～8, fresh garlic rice 1～4, water 20～50 mixes;
Step 4: stir: the material preparing is put into mixer and stir, mixer rotating speed 10～30r/min, mixing time 10～30min.
Step 5: filling;
Step 6: fire-cure, boiling;
Step 7: cooling, packing, sterilization, warehouse-in.
7. a kind of method of making boulogna sausage as claimed in claim 6, is characterized in that, controls water 30min in described step 1, mixer rotating speed 20r/min, mixing time 20min in described step 4.
8. a kind of method of making boulogna sausage as claimed in claim 6, is characterized in that, in described step 6, and 75～85 ℃ of the temperature of fire-cureing, the time 2h fire-cureing; 80 ℃ of the temperature of boiling, the time 40min of boiling.
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| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
| CN105124634A (en) * | 2015-07-22 | 2015-12-09 | 天津春发生物科技集团有限公司 | Harbin flavor sausage and preparation method thereof |
| CN105394777A (en) * | 2015-11-23 | 2016-03-16 | 中国肉类食品综合研究中心 | High-quality medium-temperature sausage product and production method thereof |
| CN105558880A (en) * | 2015-12-23 | 2016-05-11 | 新疆亿康源食品有限公司 | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN114052201A (en) * | 2020-08-04 | 2022-02-18 | 福建升隆食品有限公司 | Production process of smoked mini sausage |
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| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN105029474A (en) * | 2015-06-05 | 2015-11-11 | 秦健 | Process for producing sausage |
| CN105124634A (en) * | 2015-07-22 | 2015-12-09 | 天津春发生物科技集团有限公司 | Harbin flavor sausage and preparation method thereof |
| CN105394777A (en) * | 2015-11-23 | 2016-03-16 | 中国肉类食品综合研究中心 | High-quality medium-temperature sausage product and production method thereof |
| CN105558880A (en) * | 2015-12-23 | 2016-05-11 | 新疆亿康源食品有限公司 | Red sausage based on combination of smoking liquid with traditional smoking and preparation process of red sausage |
| CN108013377A (en) * | 2017-11-30 | 2018-05-11 | 芜湖诚德农业科技有限公司 | A kind of savory pork ham intestines of blueberry and preparation method thereof |
| CN114052201A (en) * | 2020-08-04 | 2022-02-18 | 福建升隆食品有限公司 | Production process of smoked mini sausage |
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