CN105380133A - 一种果味除湿发酵鹅烤肠及其制备方法 - Google Patents
一种果味除湿发酵鹅烤肠及其制备方法 Download PDFInfo
- Publication number
- CN105380133A CN105380133A CN201510747947.3A CN201510747947A CN105380133A CN 105380133 A CN105380133 A CN 105380133A CN 201510747947 A CN201510747947 A CN 201510747947A CN 105380133 A CN105380133 A CN 105380133A
- Authority
- CN
- China
- Prior art keywords
- parts
- goose
- sausage
- add
- meat
- 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
- 241000272814 Anser sp. Species 0.000 title claims abstract description 26
- 235000013580 sausages Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title abstract description 5
- 241000234435 Lilium Species 0.000 claims abstract description 13
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 10
- 235000009811 Momordica charantia Nutrition 0.000 claims abstract description 10
- 241000191953 Kocuria varians Species 0.000 claims abstract description 8
- 241000186840 Lactobacillus fermentum Species 0.000 claims abstract description 8
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 8
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 8
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 240000005959 Abelmoschus manihot Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 235000001642 Hibiscus manihot Nutrition 0.000 claims abstract description 7
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 7
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000951473 Schizonepeta Species 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 244000241235 Citrullus lanatus Species 0.000 claims abstract 4
- 238000000855 fermentation Methods 0.000 claims description 19
- 230000004151 fermentation Effects 0.000 claims description 19
- 210000000936 intestine Anatomy 0.000 claims description 13
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 9
- 235000018365 Momordica dioica Nutrition 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 7
- 241000675108 Citrus tangerina Species 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000007788 liquid Substances 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
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 4
- 235000001727 glucose Nutrition 0.000 claims description 4
- 244000241257 Cucumis melo Species 0.000 claims description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 3
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 206010016766 flatulence Diseases 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000015275 goose meat Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000003205 muscle Anatomy 0.000 claims description 3
- 235000015206 pear juice Nutrition 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 239000000725 suspension Substances 0.000 claims description 3
- 210000002435 tendon Anatomy 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims 3
- 230000000694 effects Effects 0.000 abstract description 3
- 206010000234 Abortion spontaneous Diseases 0.000 abstract description 2
- 230000000740 bleeding effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 208000015994 miscarriage Diseases 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 208000000995 spontaneous abortion Diseases 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 229920001661 Chitosan Polymers 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 abstract 1
- 244000078912 Trichosanthes cucumerina Species 0.000 abstract 1
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 241000219109 Citrullus Species 0.000 description 6
- 240000001910 Momordica cochinchinensis Species 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- UGFAIRIUMAVXCW-UHFFFAOYSA-N Carbon monoxide Chemical compound [O+]#[C-] UGFAIRIUMAVXCW-UHFFFAOYSA-N 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000000197 pyrolysis Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004003 subcutaneous fat Anatomy 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3544—Organic compounds containing hetero rings
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种果味除湿发酵鹅烤肠,由以下重量份原料制成:鹅肉950-1000、猪背膘180-200、菜芙蓉花1-1.2、罗勒0.9-1.1、荷蒂1-1.2、荆芥1.2-1.3、兰香子0.8-1.1、柑橘20-24、梨子25-28、西瓜20-22、苦瓜25-28、百合子25-28、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量;本发明的烤肠加入了各种水果元素,使得吃起来带有一股甜香气息,更加爽口,此外,本发明在加工过程中添加了多种中草药,具有清暑除湿、止血安胎、补中益气、健脾养胃、净化肠道的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种果味除湿发酵鹅烤肠及其制备方法。
背景技术
传统的烤鹅烤制过程中易产生含多环芳烃(PAHs)的烟气而存在食品安全隐患,烤制方式一般为直接的明火烤制或者关上炉门用暗火烤,为了获得独特的风味,烤制的温度都高于200℃,而要烤制出口感最佳的酥而不腻则需要温度高达270℃左右,由于烤制时间长、温度高,使得皮下脂肪熔化溢出不可避免的滴落到火上或炙热的炉膛内,引发热解或者热聚反应,从而产生含有多环芳烃(PAHs)的烟气,温度越高产生的PAHs越多;同时肉中的脂肪高温裂解也会产生PAHs。现有实验表明PAHs可使实验动物致癌。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种果味除湿发酵鹅烤肠及其制备方法。
本发明是通过以下技术方案实现的:
一种果味除湿发酵鹅烤肠,由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、菜芙蓉花1-1.2、罗勒0.9-1.1、荷蒂1-1.2、荆芥1.2-1.3、兰香子0.8-1.1、柑橘20-24、梨子25-28、西瓜20-22、苦瓜25-28、百合子25-28、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
所述的一种果味除湿发酵鹅烤肠的制备方法,包括以下步骤:
(1)将菜芙蓉花、罗勒、荷蒂、荆芥、兰香子加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取梨子、柑橘榨汁,将西瓜开小孔后绞碎内部瓜瓤,往内加入梨汁及柑橘汁封口入沸水内烫煮20-25min备用;将苦瓜切碎捣成泥,百合子入蒸笼内蒸煮后取出罐装并加入西瓜内混合果汁及苦瓜泥充分搅拌得百合果泥;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入百合果泥、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
本发明的优点是:
本发明烤鹅肠经发酵乳杆菌及变异微球菌的发酵而制成具有微生物特性和典型发酵香味的发酵肉制品,再在天然添加剂沙果多酚及壳聚糖的作用提高肉制品的抗氧化性,增加鹅肠风味的同时大大提高了常温下储存的时间,通过阶段式温度的烘干、烘烤,在大大低于传统烤制温度下烤制而成的发酵鹅烤肠不仅具有原始的烤香味、风味独特、美味可口,而且大大减少了PAHs的排放,甚至不产生PAHs等对人体有害的致癌物质,提高了食品安全性,对人生安全给予了保护,本发明的烤肠加入了各种水果元素,使得吃起来带有一股甜香气息,更加爽口,此外,本发明在加工过程中添加了多种中草药,具有清暑除湿、止血安胎、补中益气、健脾养胃、净化肠道的功效。
具体实施方式
一种果味除湿发酵鹅烤肠,由以下重量份(千克)原料制成:
鹅肉950、猪背膘180、菜芙蓉花1、罗勒0.9、荷蒂1、荆芥1.2、兰香子0.8、柑橘20、梨子25、西瓜20、苦瓜25、百合子25、葡萄糖9、味精18、白胡椒粉1、盐18、沙棘多酚0.9、壳聚糖0.9、发酵乳杆菌适量、变异微球菌适量。
所述的一种果味除湿发酵鹅烤肠的制备方法,包括以下步骤:
(1)将菜芙蓉花、罗勒、荷蒂、荆芥、兰香子加6倍水大火煎煮1小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取梨子、柑橘榨汁,将西瓜开小孔后绞碎内部瓜瓤,往内加入梨汁及柑橘汁封口入沸水内烫煮20min备用;将苦瓜切碎捣成泥,百合子入蒸笼内蒸煮后取出罐装并加入西瓜内混合果汁及苦瓜泥充分搅拌得百合果泥;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入百合果泥、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
Claims (2)
1.一种果味除湿发酵鹅烤肠,其特征在于由以下重量份原料制成:
鹅肉950-1000、猪背膘180-200、菜芙蓉花1-1.2、罗勒0.9-1.1、荷蒂1-1.2、荆芥1.2-1.3、兰香子0.8-1.1、柑橘20-24、梨子25-28、西瓜20-22、苦瓜25-28、百合子25-28、葡萄糖9-10、味精18-20、白胡椒粉1-2、盐18-20、沙棘多酚0.9-1、壳聚糖0.9-1、发酵乳杆菌适量、变异微球菌适量。
2.根据权利要求1所述的一种果味除湿发酵鹅烤肠的制备方法,其特征在于包括以下步骤:
(1)将菜芙蓉花、罗勒、荷蒂、荆芥、兰香子加6-7倍水大火煎煮1-2小时后压滤去渣得中药液;
(2)在20℃温度以下取新鲜鹅肉,去皮及脂肪层,剔除肉中筋腱,且用绞肉机绞碎,将猪背膘绞碎与鹅肉碎混合后加入葡萄糖、味精、白胡椒粉、盐,搅匀后至于4℃下腌制24h得原料肉;
(3)取梨子、柑橘榨汁,将西瓜开小孔后绞碎内部瓜瓤,往内加入梨汁及柑橘汁封口入沸水内烫煮20-25min备用;将苦瓜切碎捣成泥,百合子入蒸笼内蒸煮后取出罐装并加入西瓜内混合果汁及苦瓜泥充分搅拌得百合果泥;
(4)将发酵乳杆菌与变异微球菌1:1混合后按1×107CFU/g的量加入原料肉中并至于恒温培养箱内在25℃下发酵20h,待发酵完成后加入百合果泥、沙棘多酚、壳聚糖及剩余各原料充分搅拌,再通过灌肠机灌制或者手工灌肠,灌制后用针尖在表面打孔排掉肠内空气,用温水漂洗后除去表面污物;
(5)将灌制后的鹅肉肠悬线挂在控温箱内,设置使用75℃热风干燥15-20min,再均匀喷上中药液,随后调节温度至130℃加工1h即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510747947.3A CN105380133A (zh) | 2015-11-06 | 2015-11-06 | 一种果味除湿发酵鹅烤肠及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510747947.3A CN105380133A (zh) | 2015-11-06 | 2015-11-06 | 一种果味除湿发酵鹅烤肠及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105380133A true CN105380133A (zh) | 2016-03-09 |
Family
ID=55413388
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510747947.3A Pending CN105380133A (zh) | 2015-11-06 | 2015-11-06 | 一种果味除湿发酵鹅烤肠及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105380133A (zh) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105815682A (zh) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | 一种温中祛风发酵鹅烤肠及其制备方法 |
CN105815681A (zh) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | 一种清热发酵鹅烤肠及其制备方法 |
CN105901546A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种奶香理气发酵鹅烤肠及其制备方法 |
CN105901553A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种香辣活血发酵鹅烤肠及其制备方法 |
CN105918909A (zh) * | 2016-04-25 | 2016-09-07 | 芜湖宏洋食品有限公司 | 一种虾味补气发酵鹅烤肠及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102246971A (zh) * | 2011-07-11 | 2011-11-23 | 宁波大学 | 一种功能性鹅肉发酵香肠及其制备方法 |
CN102669711A (zh) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | 一种膳食纤维鹅肉发酵肠 |
CN103494241A (zh) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | 一种补脾益气的青豆玉米烤肠及其制备方法 |
CN103815425A (zh) * | 2014-03-05 | 2014-05-28 | 南京农业大学 | 一种烤猪肉的制备方法 |
-
2015
- 2015-11-06 CN CN201510747947.3A patent/CN105380133A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102246971A (zh) * | 2011-07-11 | 2011-11-23 | 宁波大学 | 一种功能性鹅肉发酵香肠及其制备方法 |
CN102669711A (zh) * | 2011-12-22 | 2012-09-19 | 河南科技大学 | 一种膳食纤维鹅肉发酵肠 |
CN103494241A (zh) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | 一种补脾益气的青豆玉米烤肠及其制备方法 |
CN103815425A (zh) * | 2014-03-05 | 2014-05-28 | 南京农业大学 | 一种烤猪肉的制备方法 |
Non-Patent Citations (1)
Title |
---|
李俊江等: "鹅肉香肠的发酵工艺研究", 《食品科学》 * |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105815682A (zh) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | 一种温中祛风发酵鹅烤肠及其制备方法 |
CN105815681A (zh) * | 2016-04-25 | 2016-08-03 | 芜湖宏洋食品有限公司 | 一种清热发酵鹅烤肠及其制备方法 |
CN105901546A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种奶香理气发酵鹅烤肠及其制备方法 |
CN105901553A (zh) * | 2016-04-25 | 2016-08-31 | 芜湖宏洋食品有限公司 | 一种香辣活血发酵鹅烤肠及其制备方法 |
CN105918909A (zh) * | 2016-04-25 | 2016-09-07 | 芜湖宏洋食品有限公司 | 一种虾味补气发酵鹅烤肠及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN105380133A (zh) | 一种果味除湿发酵鹅烤肠及其制备方法 | |
CN104255955A (zh) | 一种鲜青花椒食用油 | |
CN104305292A (zh) | 一种桂花蜜香酥烤鸭及其制备方法 | |
CN108991467A (zh) | 一种卤汤的制备方法 | |
CN103271363A (zh) | 香辣型烤牛肉加工工艺 | |
CN103238864B (zh) | 清香型烤牛肉加工工艺 | |
CN105795251A (zh) | 一种烤羊腿的加工方法 | |
CN103416770A (zh) | 一种酱板鸭及其制法 | |
CN103549471A (zh) | 一种卤味全鸡的制备方法 | |
CN101779797A (zh) | 一种蛋制品及其制作方法 | |
CN105380130A (zh) | 一种酱皮发酵鹅烤肠及其制备方法 | |
CN105394605A (zh) | 一种安神发酵鹅烤肠及其制备方法 | |
CN111264629A (zh) | 一种即食的猪血丸子食品 | |
CN105380118A (zh) | 一种健脾发酵鹅烤肠及其制备方法 | |
KR101815826B1 (ko) | 육수베이스 조성물 및 이의 제조방법 | |
CN105380119A (zh) | 一种花香美颜发酵鹅烤肠及其制备方法 | |
CN104664438B (zh) | 一种烤鸭风味鸭肉火腿及其制备方法 | |
CN103535757A (zh) | 一种手撕鸡的制备方法 | |
CN109393435B (zh) | 一种香辣滑爽的虾酱及其制备方法 | |
CN105918909A (zh) | 一种虾味补气发酵鹅烤肠及其制备方法 | |
CN105380123A (zh) | 一种茶味发酵鹅烤肠及其制备方法 | |
CN105394606A (zh) | 一种健胃发酵鹅烤肠及其制备方法 | |
CN111789232A (zh) | 一种乳鸽的卤制配方及方法 | |
CN105380132A (zh) | 一种补肾发酵鹅烤肠及其制备方法 | |
CN105380131A (zh) | 一种开胃发酵鹅烤肠及其制备方法 |
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 | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160309 |