CN105901546A - Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof - Google Patents
Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof Download PDFInfo
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- CN105901546A CN105901546A CN201610258440.6A CN201610258440A CN105901546A CN 105901546 A CN105901546 A CN 105901546A CN 201610258440 A CN201610258440 A CN 201610258440A CN 105901546 A CN105901546 A CN 105901546A
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- 235000013580 sausages Nutrition 0.000 title claims abstract description 20
- 241000272814 Anser sp. Species 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000008267 milk Substances 0.000 claims abstract description 18
- 210000004080 milk Anatomy 0.000 claims abstract description 18
- 235000013336 milk Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 230000001105 regulatory effect Effects 0.000 claims abstract description 9
- 229920001661 Chitosan Polymers 0.000 claims abstract description 8
- 241000186840 Lactobacillus fermentum Species 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
- 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
- 235000009496 Juglans regia 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
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 210000003038 endothelium Anatomy 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 235000015275 goose meat Nutrition 0.000 claims abstract description 4
- 240000007049 Juglans regia Species 0.000 claims abstract 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000191953 Kocuria varians Species 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 235000003935 Hippophae Nutrition 0.000 claims description 6
- 241000229143 Hippophae Species 0.000 claims description 6
- 235000019219 chocolate Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 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
- 238000009835 boiling Methods 0.000 claims description 3
- 239000000356 contaminant Substances 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000001727 glucose Nutrition 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 229920006395 saturated elastomer Polymers 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000011780 sodium chloride 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
- 239000003205 fragrance Substances 0.000 abstract description 5
- 235000013622 meat product Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 230000008961 swelling Effects 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 241000192041 Micrococcus Species 0.000 abstract 2
- 240000008027 Akebia quinata Species 0.000 abstract 1
- 235000007756 Akebia quinata Nutrition 0.000 abstract 1
- 235000008671 Calycanthus floridus Nutrition 0.000 abstract 1
- 235000008670 Calycanthus occidentalis Nutrition 0.000 abstract 1
- 240000008067 Cucumis sativus Species 0.000 abstract 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 abstract 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 abstract 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 abstract 1
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 1
- 235000003145 Hippophae rhamnoides Nutrition 0.000 abstract 1
- 244000148992 Lindera benzoin Species 0.000 abstract 1
- 235000004520 Lindera benzoin Nutrition 0.000 abstract 1
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 230000001172 regenerating effect Effects 0.000 abstract 1
- 241000758789 Juglans Species 0.000 description 4
- 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
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003546 flue gas Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 125000005575 polycyclic aromatic hydrocarbon group Chemical group 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 1
- 235000005087 Malus prunifolia Nutrition 0.000 description 1
- 244000070406 Malus silvestris Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 238000010171 animal model Methods 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
- 238000001035 drying Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000000197 pyrolysis 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
- A23L3/3562—Sugars; Derivatives thereof
-
- 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
- A23L3/3571—Microorganisms; Enzymes
-
- 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)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The invention discloses a milk-fragrant qi-regulating fermented goose roasted sausage prepared from the following raw materials in parts by weight: 950-1000 parts of goose meat, 180-200 parts of pig backfat, 30-35 parts of pure milk, 20-25 parts of cucumber, 20-25 parts of walnut kernels, 1-1.2 parts of leaf of combined spicebush, 0.9-1.1 parts of endothelium corneum gigeriae galli, 1-1.3 parts of fiveleaf gynostemma herb, 0.8-1 part of radix polygonati officinalis, 9-10 parts of glucose, 18-20 parts of monosodium glutamate, 1-2 parts of white pepper powder, 18-20 parts of salt, 0.9-1 part of seabuckthorn polyphenols, 0.9-1 part of chitosan, a proper amount of lactobacillus fermenti and a proper amount of micrococcus uarians. A goose roasted sausage is fermented by the lactobacillus fermenti and the micrococcus uarians to prepare the fermented meat product having microbial characteristics and typical fermentation fragrance; the fermented meat product is eaten with milk fragrance after being roasted thoroughly, is mixed with roasted fragrance and tastes more delicious; in addition, various Chinese herbal medicines are added in the processing process, so the product has the efficacies of warming middle-Jiao, regulating qi, relieving swelling, relieving pain, nourishing yin, moistening lung, nourishing stomach and regenerating body fluid.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of milk and regulate the flow of vital energy fermented goose sausage and preparation method thereof.
Background technology
Traditional roasted goose cooking process is easily generated the flue gas containing polycyclic aromatic hydrocarbon (PAHs) and there is food safety hidden danger, baking mode is generally direct naked light baking or pass upper furnace door dying fire is baked, in order to obtain the local flavor of uniqueness, the temperature of baking is all higher than 200 DEG C, the shortcake wanting baking to go out mouthfeel optimal is oiliness, needs temperature to be up to about 270 DEG C, owing to cooking time is long, temperature is high, subcutaneous fat fusing is overflowed inevitably drop onto on fire or in hot burner hearth, cause pyrolysis or hot polymerization reaction, thus produce the flue gas containing polycyclic aromatic hydrocarbon (PAHs), the PAHs of the highest generation of temperature is the most；Fatty Pintsch process in meat also can produce PAHs simultaneously.Existing experiment shows that PAHs can make laboratory animal carcinogenic.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of milk is regulated the flow of vital energy fermented goose sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of milk is regulated the flow of vital energy fermented goose sausage, is made up of following raw material:
Carnis Anseris domestica 950-1000, pig back fat 180-200, plain chocolate 30-35, Fructus Cucumidis sativi 20-25, Semen Juglandis 20-25, Folium Linderae strychnifoliae 1-1.2, Endothelium Corneum Gigeriae Galli 0.9-1.1, Herb Gynostemmae Pentaphylli 1-1.3, Rhizoma Polygonati Odorati 0.8-1, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, Fructus Hippophae polyphenol 0.9-1, chitosan 0.9-1, Lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of milk is regulated the flow of vital energy the preparation method of fermented goose sausage, comprises the following steps:
(1) Folium Linderae strychnifoliae, Endothelium Corneum Gigeriae Galli, Herb Gynostemmae Pentaphylli, Rhizoma Polygonati Odorati add filter pressing after 6-7 times of water big fire decocts 1-2 hour remove slag to obtain herb liquid；
(2) below 20 DEG C of temperature, fresh Carnis Anseris domestica is taken, peeling and fat deposit, reject tendon in meat, and rub with meat grinder, pig back fat is rubbed addition glucose, monosodium glutamate, white pepper powder, salt after mix broken with Carnis Anseris domestica, after stirring evenly, obtain raw meat as pickling 24h at 4 DEG C；
(3) Semen Juglandis is ground to obtain walnut powder, takes and immerse 2-3h in saturated aqueous common salt after Fructus Cucumidis sativi cutting, pull out squeeze the juice after draining the water standby；Plain chocolate is boiled boiling hot, add walnut powder and Sucus Cucumidis sativi stir milk thick soup is standby；
(4) add in raw meat by the amount of 1 × 107CFU/g after Lactobacillus fermenti being mixed with micrococcus varians 1:1 and as in constant incubator at 25 DEG C of bottom fermentation 20h, after fermentation completes, add milk thick soup, Fructus Hippophae polyphenol, chitosan and remain each raw material and be sufficiently stirred for, recorded by sausage filler again or manual coloclysis, after recording with needle point on surface punching drain enteral air, with removing surface contaminants after warm water rinse；
(5) the goose meat sausage suspension wire after recording hangs in temperature-controlled box, is set using 75 DEG C of hot air drying 15-20min, more uniformly sprays herb liquid, adjusts the temperature to 130 DEG C of processing 1h subsequently and get final product.
The invention have the advantage that
nullThe fermented lactobacillus of roasted goose intestinal of the present invention and the fermentation of micrococcus varians and make and there is microbiologic properties and the fermentation meat product of exemplary fermentation fragrance，Effect at natural additive crabapple polyphenols and chitosan improves the non-oxidizability of meat products again，The time stored under room temperature is substantially increased while increasing goose hemorrhoidal hamorrhage taste，Drying by stage temperature、Baking，At a temperature of being significantly less than tradition baking, the fermented goose sausage of baking not only has original roasting fragrance、Unique flavor、Tasty，And greatly reduce the discharge of PAHs，Even do not produce the harmful carcinogen such as PAHs，Improve foodsafety，Life is given safely protection，The sausage of the present invention after baking entrance with a burst of milk，Mix so that tasting more delicious with roasting perfume，In addition，The present invention with the addition of multiple Chinese herbal medicine in the course of processing，There is warming middle-JIAO regulate the flow of vital energy、Reducing swelling and alleviating pain、Nourishing YIN and moistening the lung、Effect of nourishing the stomach to promote the production of body fluid.
Detailed description of the invention
A kind of milk is regulated the flow of vital energy fermented goose sausage, is made up of following weight portion (kilogram) raw material:
Carnis Anseris domestica 950, pig back fat 180, plain chocolate 30, Fructus Cucumidis sativi 20, Semen Juglandis 20, Folium Linderae strychnifoliae 1, Endothelium Corneum Gigeriae Galli 0.9, Herb Gynostemmae Pentaphylli 1, Rhizoma Polygonati Odorati 0.8, glucose 9, monosodium glutamate 18, white pepper powder 1, salt 18, Fructus Hippophae polyphenol 0.9, chitosan 0.9, Lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
Described a kind of milk is regulated the flow of vital energy the preparation method of fermented goose sausage, comprises the following steps:
(1) Folium Linderae strychnifoliae, Endothelium Corneum Gigeriae Galli, Herb Gynostemmae Pentaphylli, Rhizoma Polygonati Odorati add filter pressing after 6 times of water big fire decoct 1 hour remove slag to obtain herb liquid；
(2) below 20 DEG C of temperature, fresh Carnis Anseris domestica is taken, peeling and fat deposit, reject tendon in meat, and rub with meat grinder, pig back fat is rubbed addition glucose, monosodium glutamate, white pepper powder, salt after mix broken with Carnis Anseris domestica, after stirring evenly, obtain raw meat as pickling 24h at 4 DEG C；
(3) Semen Juglandis is ground to obtain walnut powder, takes and immerse 2h in saturated aqueous common salt after Fructus Cucumidis sativi cutting, pull out squeeze the juice after draining the water standby；Plain chocolate is boiled boiling hot, add walnut powder and Sucus Cucumidis sativi stir milk thick soup is standby；
(4) add in raw meat by the amount of 1 × 107CFU/g after Lactobacillus fermenti being mixed with micrococcus varians 1:1 and as in constant incubator at 25 DEG C of bottom fermentation 20h, after fermentation completes, add milk thick soup, Fructus Hippophae polyphenol, chitosan and remain each raw material and be sufficiently stirred for, recorded by sausage filler again or manual coloclysis, after recording with needle point on surface punching drain enteral air, with removing surface contaminants after warm water rinse；
(5) the goose meat sausage suspension wire after recording hangs in temperature-controlled box, is set using 75 DEG C of hot air drying 15min, more uniformly sprays herb liquid, adjusts the temperature to 130 DEG C of processing 1h subsequently and get final product.
Claims (2)
1. a milk is regulated the flow of vital energy fermented goose sausage, it is characterised in that be made up of following raw material:
Carnis Anseris domestica 950-1000, pig back fat 180-200, plain chocolate 30-35, Fructus Cucumidis sativi 20-25, Semen Juglandis 20-25, Folium Linderae strychnifoliae 1-1.2, Endothelium Corneum Gigeriae Galli 0.9-1.1, Herb Gynostemmae Pentaphylli 1-1.3, Rhizoma Polygonati Odorati 0.8-1, glucose 9-10, monosodium glutamate 18-20, white pepper powder 1-2, salt 18-20, Fructus Hippophae polyphenol 0.9-1, chitosan 0.9-1, Lactobacillus fermenti is appropriate, micrococcus varians is appropriate.
A kind of milk the most according to claim 1 is regulated the flow of vital energy the preparation method of fermented goose sausage, it is characterised in that comprise the following steps:
(1) Folium Linderae strychnifoliae, Endothelium Corneum Gigeriae Galli, Herb Gynostemmae Pentaphylli, Rhizoma Polygonati Odorati add filter pressing after 6-7 times of water big fire decocts 1-2 hour remove slag to obtain herb liquid；
(2) below 20 DEG C of temperature, fresh Carnis Anseris domestica is taken, peeling and fat deposit, reject tendon in meat, and rub with meat grinder, pig back fat is rubbed addition glucose, monosodium glutamate, white pepper powder, salt after mix broken with Carnis Anseris domestica, after stirring evenly, obtain raw meat as pickling 24h at 4 DEG C；
(3) Semen Juglandis is ground to obtain walnut powder, takes and immerse 2-3h in saturated aqueous common salt after Fructus Cucumidis sativi cutting, pull out squeeze the juice after draining the water standby；Plain chocolate is boiled boiling hot, add walnut powder and Sucus Cucumidis sativi stir milk thick soup is standby；
(4) add in raw meat by the amount of 1 × 107CFU/g after Lactobacillus fermenti being mixed with micrococcus varians 1:1 and as in constant incubator at 25 DEG C of bottom fermentation 20h, after fermentation completes, add milk thick soup, Fructus Hippophae polyphenol, chitosan and remain each raw material and be sufficiently stirred for, recorded by sausage filler again or manual coloclysis, after recording with needle point on surface punching drain enteral air, with removing surface contaminants after warm water rinse；
(5) the goose meat sausage suspension wire after recording hangs in temperature-controlled box, is set using 75 DEG C of hot air drying 15-20min, more uniformly sprays herb liquid, adjusts the temperature to 130 DEG C of processing 1h subsequently and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610258440.6A CN105901546A (en) | 2016-04-25 | 2016-04-25 | Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610258440.6A CN105901546A (en) | 2016-04-25 | 2016-04-25 | Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105901546A true CN105901546A (en) | 2016-08-31 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610258440.6A Pending CN105901546A (en) | 2016-04-25 | 2016-04-25 | Milk-fragrant qi-regulating fermented goose roasted sausage and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105901546A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN105380133A (en) * | 2015-11-06 | 2016-03-09 | 芜湖宏洋食品有限公司 | Fruity fermented goose sausage with dampness clearing function and preparing method thereof |
| CN105380118A (en) * | 2015-11-06 | 2016-03-09 | 芜湖宏洋食品有限公司 | Spleen-strengthening roasted sausages mixed with fermented goose meat and production method thereof |
-
2016
- 2016-04-25 CN CN201610258440.6A patent/CN105901546A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300404A (en) * | 2013-05-16 | 2013-09-18 | 安徽夏星食品有限公司 | Appetizing pickled chilli flavor mutton sausage and preparing method thereof |
| CN103494241A (en) * | 2013-08-26 | 2014-01-08 | 安徽富利康食品有限公司 | Green soya bean-corn roast sausage having effects of strengthening spleen and benefiting qi and preparation method thereof |
| CN104305319A (en) * | 2014-10-22 | 2015-01-28 | 石玉良 | Composite nutritive Bologna sausages and making method thereof |
| CN105380133A (en) * | 2015-11-06 | 2016-03-09 | 芜湖宏洋食品有限公司 | Fruity fermented goose sausage with dampness clearing function and preparing method thereof |
| CN105380118A (en) * | 2015-11-06 | 2016-03-09 | 芜湖宏洋食品有限公司 | Spleen-strengthening roasted sausages mixed with fermented goose meat and production method thereof |
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Application publication date: 20160831 |