CN104026627A - Sausage and preparing method thereof - Google Patents
Sausage and preparing method thereof Download PDFInfo
- Publication number
- CN104026627A CN104026627A CN201410269265.1A CN201410269265A CN104026627A CN 104026627 A CN104026627 A CN 104026627A CN 201410269265 A CN201410269265 A CN 201410269265A CN 104026627 A CN104026627 A CN 104026627A
- Authority
- CN
- China
- Prior art keywords
- parts
- sausage
- cut
- chicken
- filling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 24
- 238000000034 method Methods 0.000 title abstract description 6
- 241000287828 Gallus gallus Species 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 9
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000000049 pigment Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 210000000481 breast Anatomy 0.000 claims description 18
- 238000009835 boiling Methods 0.000 claims description 16
- 239000004615 ingredient Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 241000206575 Chondrus crispus Species 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
- 235000010350 erythorbic acid Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000003672 processing method Methods 0.000 claims description 7
- 229910052708 sodium Inorganic materials 0.000 claims description 7
- 239000011734 sodium Substances 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
- 108010073771 Soybean Proteins Proteins 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 241001494479 Pecora Species 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000010419 fine particle Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000018102 proteins Nutrition 0.000 claims description 5
- 239000000779 smoke Substances 0.000 claims description 5
- 230000003068 static effect Effects 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 102000008186 Collagen Human genes 0.000 abstract description 5
- 108010035532 Collagen Proteins 0.000 abstract description 5
- 229920001436 collagen Polymers 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000013622 meat product Nutrition 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000013330 chicken meat Nutrition 0.000 abstract 3
- 229920001525 carrageenan Polymers 0.000 abstract 2
- 229940113118 carrageenan Drugs 0.000 abstract 2
- 235000010418 carrageenan Nutrition 0.000 abstract 2
- 239000000679 carrageenan Substances 0.000 abstract 2
- 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 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 abstract 1
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 abstract 1
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 206010034203 Pectus Carinatum Diseases 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- 235000013527 bean curd Nutrition 0.000 abstract 1
- 235000015278 beef Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000010025 steaming Methods 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
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L13/426—Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols
-
- 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
- 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
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses sausage and a preparing method thereof. The sausage is prepared from the following raw materials in parts by weight: 10-20 parts of chicken breast meat, 10-20 parts of chicken neck skin, 2-4 parts of starch, 4-6 parts of soy isolate protein, 3-5 parts of icy water, 0.3 part of phosphate, 1-2 parts of salt, 2-3 parts of white sugar, 0.2-0.4 part of aginomoto, 0.2 part of carrageenan, 0.3-0.4 part of D-erythorbic acid and 0.002 part of pigment. The sausage has the beneficial effects that the preparing process of a low-temperature meat product is adopted in the preparing process, so that the nutrient components in the chicken meat are maintained to the maximum extent, and a product is delicious, tender and tasty; due to adoption of the chicken neck skin, the carrageenan and the D-erythorbic acid, the sausage is not only good in taste, fresh in taste and rich in nutrition, but also is beneficial to direct absorption of collagen and microelements by human bodies, can be used in hot pots, rice noodle, and fried bean curd and beef with cayenne pepper, can be steamed, boiled and fried, and is wide in market prospect.
Description
Technical field
The present invention relates to a kind of food technology field, be specifically related to a kind of sausage and processing method thereof.
Background technology
Sausage is frequent edible food in people's daily life, but the content of starch of common sausage is high, and the comparison of ingredients of meat is single, and mouthfeel is not good.Fresh Grade Breast and chicken neck skin contain more collagen, and collagen has good cosmetic result, are conducive to human body and directly absorb, and therefore process sausage with Fresh Grade Breast and chicken neck skin.
Summary of the invention
Object of the present invention is that a kind of sausage that collagen mouthfeel is good that is rich in is provided.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of sausage, it is characterized in that, and comprise the component of following weight portion proportioning:
Major ingredient, 10 ~ 20 parts of Fresh Grade Breast, 10 ~ 20 parts of chicken neck skins, 2 ~ 4 parts of starch, 4 ~ 6 parts of soybean protein isolates, 3 ~ 5 parts of frozen water.Auxiliary material, 0.3 part of phosphate, 1 ~ 2 part of salt, 2 ~ 3 parts of white granulated sugars, 0.2 ~ 0.4 part of monosodium glutamate, 0.2 part of carragheen, 0.3 ~ 0.4 part, D-araboascorbic acid sodium, 0.002 part of pigment.
The present invention also provides the processing method of above-mentioned sausage, comprises the following steps:
Step 1: Minced Steak
After Fresh Grade Breast in above-mentioned major ingredient and chicken neck skin are thawed naturally, good for subsequent use with strand 8mm meat grinder, the temperature of meat is controlled at 0 ~ 4 DEG C;
Step 2: cut and mix
With activated protein: frozen water is cut the emulsion paste of mixing to without fine particle in the ratio of 1:4, then pour out static 4 hours for subsequent use, temperature is controlled at below 8 DEG C;
Step 3: filling processed
Pour the Fresh Grade Breast having twisted, chicken neck skin, auxiliary material, emulsion paste, curing agent into cutmixer and cut at a high speed and mix 2 minutes, add frozen water, batching middling speed is cut and is mixed 1 minute, after adding starch to cut to mix evenly, goes out filling, requires filling temperature below-2 DEG C;
Step 4: bowel lavage
Filling with the bottle placer after cleaning and sterilizing, the kink of casing Yong Si road sheep casing, each heavy 8g;
Step 5: boiling
Push to steam and smoke boiling 40 minutes of 80 ~ 82 DEG C of left and right in stove, product center temperature reaches 78 DEG C;
Step 6: cooling
After boiling, push in the chilling room of 0 ~ 4 DEG C cooling 30 minutes, product center temperature is lower than 10 DEG C.
Owing to having adopted above-mentioned technical scheme, a kind of sausage, made by following weight portion raw material: 10 ~ 20 parts of Fresh Grade Breast, 10 ~ 20 parts of chicken neck skins, 2 ~ 4 parts of starch, 4 ~ 6 parts of soybean protein isolates, 3 ~ 5 parts of frozen water, 0.3 part of phosphate, 1 ~ 2 part of salt, 2 ~ 3 parts of white granulated sugars, 0.2 ~ 0.4 part of monosodium glutamate, 0.2 part of carragheen, 0.3 ~ 0.4 part, D-araboascorbic acid sodium, 0.002 part of pigment.The present invention has following beneficial effect: in processing technology, adopt the processing technology of low-temperature meat product, retained to greatest extent the nutritional labeling in chicken, make product more fresh and tender good to eat; Add the sausage of chicken neck skin, carragheen, D-araboascorbic acid sodium not only mouthfeel be good, taste is fresh, nutritious, and be conducive to human body to collagen and micro-direct absorption, can be used for chafing dish, boiling, frying, barbecue, rice noodles, spicy soup etc., market prospects are wide.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further:
embodiment 1:
A kind of sausage, made by following weight portion raw material:
Major ingredient, 10 parts of Fresh Grade Breast, 10 parts of chicken neck skins, 2 parts of starch, 4 parts of soybean protein isolates, 3 parts of frozen water; 0.3 part of phosphate, 1 part of salt, 2 parts of white granulated sugars, 0.2 part of monosodium glutamate, 0.2 part of carragheen, 0.3 part, D-araboascorbic acid sodium, 0.002 part of pigment.
The processing method of above-mentioned sausage, comprises the following steps:
Step 1: Minced Steak
After Fresh Grade Breast in above-mentioned major ingredient and chicken neck skin are thawed naturally, good for subsequent use with strand 8mm meat grinder, the temperature of meat is controlled at 0 DEG C;
Step 2: cut and mix
With activated protein: frozen water is cut the emulsion paste of mixing to without fine particle in the ratio of 1:4, then pour out static 4 hours for subsequent use, temperature is controlled at below 8 DEG C;
Step 3: filling processed
Pour the Fresh Grade Breast having twisted, chicken neck skin, auxiliary material, emulsion paste, curing agent into cutmixer and cut at a high speed and mix 2 minutes, add frozen water, batching middling speed is cut and is mixed 1 minute, after adding starch to cut to mix evenly, goes out filling, requires filling temperature below-2 DEG C;
Step 4: bowel lavage
Filling with the bottle placer after cleaning and sterilizing, the kink of casing Yong Si road sheep casing, each heavy 8g;
Step 5: boiling
Push to steam and smoke boiling 40 minutes of 80 DEG C of left and right in stove, product center temperature reaches 78 DEG C;
Step 6: cooling
After boiling, push in the chilling room of 0 DEG C cooling 30 minutes, product center temperature is lower than 10 DEG C.
embodiment 2:
A kind of sausage, made by following weight portion raw material:
Major ingredient, 20 parts of Fresh Grade Breast, 20 parts of chicken neck skins, 4 parts of starch, 6 parts of soybean protein isolates, 5 parts of frozen water; 0.3 part of phosphate, 2 parts of salt, 3 parts of white granulated sugars, 0.4 part of monosodium glutamate, 0.2 part of carragheen, 0.4 part, D-araboascorbic acid sodium, 0.002 part of pigment.
The processing method of above-mentioned sausage, comprises the following steps:
Step 1: Minced Steak
After Fresh Grade Breast in above-mentioned major ingredient and chicken neck skin are thawed naturally, good for subsequent use with strand 8mm meat grinder, the temperature of meat is controlled at 4 DEG C;
Step 2: cut and mix
With activated protein: frozen water is cut the emulsion paste of mixing to without fine particle in the ratio of 1:4, then pour out static 4 hours for subsequent use, temperature is controlled at below 8 DEG C;
Step 3: filling processed
Pour the Fresh Grade Breast having twisted, chicken neck skin, auxiliary material, emulsion paste, curing agent into cutmixer and cut at a high speed and mix 2 minutes, add frozen water, batching middling speed is cut and is mixed 1 minute, after adding starch to cut to mix evenly, goes out filling, requires filling temperature below-2 DEG C;
Step 4: bowel lavage
Filling with the bottle placer after cleaning and sterilizing, the kink of casing Yong Si road sheep casing, each heavy 8g;
Step 5: boiling
Push to steam and smoke boiling 40 minutes of 82 DEG C of left and right in stove, product center temperature reaches 78 DEG C;
Step 6: cooling
After boiling, push in the chilling room of 0 DEG C cooling 30 minutes, product center temperature is lower than 10 DEG C.
embodiment 3:
A kind of sausage, made by following weight portion raw material:
Major ingredient, 15 parts of Fresh Grade Breast, 15 parts of chicken neck skins, 3 parts of starch, 5 parts of soybean protein isolates, 4 parts of frozen water; 0.3 part of phosphate, 1.5 parts of salt, 2.5 parts of white granulated sugars, 0.3 part of monosodium glutamate, 0.2 part of carragheen, 0.35 part, D-araboascorbic acid sodium, 0.002 part of pigment.
The processing method of above-mentioned sausage, comprises the following steps:
Step 1: Minced Steak
After Fresh Grade Breast in above-mentioned major ingredient and chicken neck skin are thawed naturally, good for subsequent use with strand 8mm meat grinder, the temperature of meat is controlled at 2 DEG C;
Step 2: cut and mix
With activated protein: frozen water is cut the emulsion paste of mixing to without fine particle in the ratio of 1:4, then pour out static 4 hours for subsequent use, temperature is controlled at below 8 DEG C;
Step 3: filling processed
Pour the Fresh Grade Breast having twisted, chicken neck skin, auxiliary material, emulsion paste, curing agent into cutmixer and cut at a high speed and mix 2 minutes, add frozen water, batching middling speed is cut and is mixed 1 minute, after adding starch to cut to mix evenly, goes out filling, requires filling temperature below-2 DEG C;
Step 4: bowel lavage
Filling with the bottle placer after cleaning and sterilizing, the kink of casing Yong Si road sheep casing, each heavy 8g;
Step 5: boiling
Push to steam and smoke boiling 40 minutes of 81 DEG C of left and right in stove, product center temperature reaches 78 DEG C;
Step 6: cooling
After boiling, push in the chilling room of 0 DEG C cooling 30 minutes, product center temperature is lower than 10 DEG C.
Meat grinder, cutmixer, bottle placer, the steaming of using in the inventive method smokes stove and is the conventional machinery of food industry, do not repeat them here.
More than show and described general principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (3)
1. a sausage, is characterized in that, comprises the component of following weight portion proportioning:
Major ingredient, 10 ~ 20 parts of Fresh Grade Breast, 10 ~ 20 parts of chicken neck skins, 2 ~ 4 parts of starch, 4 ~ 6 parts of soybean protein isolates, 3 ~ 5 parts of frozen water.
2. sausage as claimed in claim 1, is characterized in that adding by weight following auxiliary material:
0.3 part of phosphate, 1 ~ 2 part of salt, 2 ~ 3 parts of white granulated sugars, 0.2 ~ 0.4 part of monosodium glutamate, 0.2 part of carragheen, 0.3 ~ 0.4 part, D-araboascorbic acid sodium, 0.002 part of pigment.
3. the processing method of sausage as claimed in claim 2, is characterized in that, comprises the following steps:
Step 1: Minced Steak
After Fresh Grade Breast in above-mentioned major ingredient and chicken neck skin are thawed naturally, good for subsequent use with strand 8mm meat grinder, the temperature of meat is controlled at 0 ~ 4 DEG C;
Step 2: cut and mix
With activated protein: frozen water is cut the emulsion paste of mixing to without fine particle in the ratio of 1:4, then pour out static 4 hours for subsequent use, temperature is controlled at below 8 DEG C;
Step 3: filling processed
Pour the Fresh Grade Breast having twisted, chicken neck skin, auxiliary material, emulsion paste, curing agent into cutmixer and cut at a high speed and mix 2 minutes, add frozen water, batching middling speed is cut and is mixed 1 minute, after adding starch to cut to mix evenly, goes out filling, requires filling temperature below-2 DEG C;
Step 4: bowel lavage
Filling with the bottle placer after cleaning and sterilizing, the kink of casing Yong Si road sheep casing, each heavy 8g;
Step 5: boiling
Push to steam and smoke boiling 40 minutes of 80 ~ 82 DEG C of left and right in stove, product center temperature reaches 78 DEG C;
Step 6: cooling
After boiling, push in the chilling room of 0 ~ 4 DEG C cooling 30 minutes, product center temperature is lower than 10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269265.1A CN104026627A (en) | 2014-06-17 | 2014-06-17 | Sausage and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410269265.1A CN104026627A (en) | 2014-06-17 | 2014-06-17 | Sausage and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026627A true CN104026627A (en) | 2014-09-10 |
Family
ID=51457795
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410269265.1A Pending CN104026627A (en) | 2014-06-17 | 2014-06-17 | Sausage and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026627A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323316A (en) * | 2014-11-14 | 2015-02-04 | 安阳市诺金食品有限责任公司 | Multi-element nutrient sausage and preparation method thereof |
| CN105475870A (en) * | 2015-11-13 | 2016-04-13 | 山东凯铭实业有限公司 | Golden pork tripe and making method thereof |
| CN106136090A (en) * | 2016-06-29 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of spirulina health-care maize cob meal barbecue intestinal and preparation method thereof |
| CN107455684A (en) * | 2017-09-29 | 2017-12-12 | 山东禹王生态食业有限公司 | A kind of breakfast sausage and preparation method thereof |
| CN108936365A (en) * | 2018-09-25 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of ham and preparation method thereof being particularly suitable for mutton cooked in a chafing pot |
| CN111955678A (en) * | 2020-09-02 | 2020-11-20 | 合肥工业大学 | Processing method of collagen-rich instant poultry neck |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201340633Y (en) * | 2008-10-31 | 2009-11-04 | 山西省电力公司临汾供电分公司 | Production vehicle safety prompting device |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
| CN102894381A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health-care chicken sausage with Chinese yam |
-
2014
- 2014-06-17 CN CN201410269265.1A patent/CN104026627A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN201340633Y (en) * | 2008-10-31 | 2009-11-04 | 山西省电力公司临汾供电分公司 | Production vehicle safety prompting device |
| CN102894381A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Health-care chicken sausage with Chinese yam |
| CN102813230A (en) * | 2012-09-17 | 2012-12-12 | 南京大地冷冻食品有限公司 | Chicken sausage pill and preparation method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323316A (en) * | 2014-11-14 | 2015-02-04 | 安阳市诺金食品有限责任公司 | Multi-element nutrient sausage and preparation method thereof |
| CN105475870A (en) * | 2015-11-13 | 2016-04-13 | 山东凯铭实业有限公司 | Golden pork tripe and making method thereof |
| CN106136090A (en) * | 2016-06-29 | 2016-11-23 | 芜湖宏洋食品有限公司 | A kind of spirulina health-care maize cob meal barbecue intestinal and preparation method thereof |
| CN107455684A (en) * | 2017-09-29 | 2017-12-12 | 山东禹王生态食业有限公司 | A kind of breakfast sausage and preparation method thereof |
| CN108936365A (en) * | 2018-09-25 | 2018-12-07 | 山东禹王生态食业有限公司 | A kind of ham and preparation method thereof being particularly suitable for mutton cooked in a chafing pot |
| CN108936365B (en) * | 2018-09-25 | 2022-03-08 | 山东禹王生态食业有限公司 | Ham especially suitable for instant-boiling hot pot and preparation method thereof |
| CN111955678A (en) * | 2020-09-02 | 2020-11-20 | 合肥工业大学 | Processing method of collagen-rich instant poultry neck |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN101946902B (en) | Mint ham sausage and preparation method thereof | |
| CN104026627A (en) | Sausage and preparing method thereof | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN102273649A (en) | Flavored high-calcium sausage and preparation method thereof | |
| CN104605411A (en) | Sleeve-fish slide and preparation method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN102266078A (en) | Bone soup fresh ham and preparation method thereof | |
| CN103719915A (en) | Emulsified sausage with unique flavor | |
| CN103653052A (en) | Breaded fish | |
| CN104172293A (en) | Sturgeon meat stick and preparation method thereof | |
| CN104489745A (en) | Processing method of bean curd skin rolls with vegetables and meat | |
| CN107581511A (en) | A kind of preparation method of novel sapor pork liver sausage | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN103462060A (en) | Rice flour-steamed goose product and production and processing craft thereof | |
| CN103734803A (en) | Processing method of lobster ham sausage | |
| RU2557108C1 (en) | Method for preparation of thermally treated roll of poultry meat | |
| CN103222617B (en) | Method for producing fish head sauce improving sleeping | |
| CN104041861A (en) | Abalone ham sausage and processing method thereof | |
| CN104026626A (en) | Vegetable juice sausage as well as preparation method thereof | |
| CN103549507A (en) | Delicious ham sausage and preparation method thereof | |
| CN107751956A (en) | The preparation technology of diced chicken sauce | |
| CN102232564B (en) | Corn and chicken gizzard flavor sausage and production method thereof | |
| CN105876525A (en) | Tricholoma matsutake rice noodle soup material recipe and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140910 |
|
| RJ01 | Rejection of invention patent application after publication |