CN107518249A - A kind of steamed tool of boiling pigskin frozen sausage - Google Patents
A kind of steamed tool of boiling pigskin frozen sausage Download PDFInfo
- Publication number
- CN107518249A CN107518249A CN201710890534.XA CN201710890534A CN107518249A CN 107518249 A CN107518249 A CN 107518249A CN 201710890534 A CN201710890534 A CN 201710890534A CN 107518249 A CN107518249 A CN 107518249A
- Authority
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- pigskin
- boiling
- baffle plate
- pallet
- sausage
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- Pending
Links
- 235000013580 sausages Nutrition 0.000 title claims abstract description 39
- 238000009835 boiling Methods 0.000 title claims abstract description 27
- 238000010025 steaming Methods 0.000 claims abstract description 32
- 235000015110 jellies Nutrition 0.000 abstract description 9
- 239000008274 jelly Substances 0.000 abstract description 9
- 235000015277 pork Nutrition 0.000 abstract description 9
- 239000004519 grease Substances 0.000 abstract description 5
- 102000008186 Collagen Human genes 0.000 abstract description 4
- 108010035532 Collagen Proteins 0.000 abstract description 4
- 229920001436 collagen Polymers 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 239000012266 salt solution Substances 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 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 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000035617 depilation Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
- A23B4/0053—Preserving by heating with gas or liquids, with or without shaping, e.g. in form of powder, granules or flakes
-
- 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
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of steamed tool of boiling pigskin frozen sausage, is related to food processing field, including pallet and steaming plate, and the pallet is square, and the steaming plate is placed on pallet, and the steaming plate side wall upper part is provided with the baffle plate to stretch out, and the baffle plate is provided with through hole；The invention provides a kind of steamed tool of boiling pigskin frozen sausage, use convenient disassembly, it is heated evenly during pork jelly boiling, the boiling pigskin frozen sausage produced is not easy to melt, and filling formation is stable, after cutting sausage, it can be preserved for a long time in higher temperature, boiling fully causes the grease inside pigskin frozen sausage to remove, rich in various nutrient elements such as collagens, eat tasty and refreshing, mouthfeel is more slided tender.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of steamed tool of boiling pigskin frozen sausage.
Background technology
Pork jelly is a kind of traditional characteristicses cuisines boiled with pigskin, by except the pigskin of hair, is put into appropriate tune
Material, is boiled, contains certain hide glue content in the soup for making to boil, then cool down again, pigskin and soup after cooling for a long time
It will be freezing together, be stained with condiment, you can edible, because being eaten after cooling down, cooling is it may be said that make to be freezing, so being called
Pork jelly.
Pigskin frozen sausage is then a widely known course, is to overcome short needs of traditional pork jelly shelf-life two
Eat, can only be produced on a small quantity in kitchen or in a manner of workshop, people are just packed pork jelly with casing within three days
And the pigskin frozen sausage prepared, pigskin frozen sausage is the vegetable more liked in people's daily life.Because crystal skin freeze into
Divide mainly collagenic protein, or keep hair gloss, a kind of nutrient source of elasticity of skin, be not only to seek so crystal skin freezes
Support it is abundant, and be can be with the food of beauty.
The pigskin frozen sausage of in the market, it will typically melt when higher than 34 DEG C, sausage can not be cut and eaten, it is impossible to be long
Phase preserves, and grease inside pigskin frozen sausage removes unclean, eats greasy, influences mouthfeel.
The content of the invention
In view of the shortcomings of the prior art, the invention provides a kind of steamed tool of boiling pigskin frozen sausage, during pork jelly boiling
It is heated evenly, boiling fully causes the grease inside pigskin frozen sausage to remove.
To realize object above, the present invention is achieved by the following technical programs：A kind of steaming of boiling pigskin frozen sausage
Tool, including pallet and steaming plate, the pallet are square, and the steaming plate is placed on pallet, the steaming plate side wall upper part be provided with to
The baffle plate of outer extension, the baffle plate are provided with through hole.
Preferably, cavity is formed between the pallet and steaming plate.
Preferably, the baffle plate is horizontal direction.
Preferably, the baffle plate is skewed, and baffle plate outward flange is less than inward flange.
Preferably, front-rear side walls form interference fit, the steaming plate side with front-rear side walls inside pallet outside the steaming plate
Baffle plate is equipped with left and right sides of wall, the through hole uniformly gathers on baffle plate.
Preferably, front-rear side walls form gap cooperation, the steaming plate side with front-rear side walls inside pallet outside the steaming plate
Wall surrounding is equipped with baffle plate, and the through hole uniformly gathers on baffle plate.
It is heated equal during pork jelly boiling using convenient disassembly the invention provides a kind of steamed tool of boiling pigskin frozen sausage
Even, the boiling pigskin frozen sausage produced is not easy to melt, and filling formation is stable, can be long-term in higher temperature after cutting sausage
Preserve, boiling fully causes the grease inside pigskin frozen sausage to remove, rich in various nutrient elements such as collagens, eaten
Tasty and refreshing, mouthfeel is more slided tender.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is the required accompanying drawing used in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, on the premise of not paying creative work, can be with
Other accompanying drawings are obtained according to these accompanying drawings.
Fig. 1 is the overall structure diagram of steamed tool in the present invention；
Fig. 2 is the side elevational cross-section structural representation of steamed tool in the present invention；
Fig. 3 is the side elevational cross-section structural representation of steamed tool embodiment 2 in the present invention.
Embodiment
To make the purpose, technical scheme and advantage of the embodiment of the present invention clearer, below in conjunction with the embodiment of the present invention
In accompanying drawing, the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is
Part of the embodiment of the present invention, rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under the premise of creative work is not made, belongs to the scope of protection of the invention.
Embodiment 1：
As shown in Figure 1, 2, a kind of steamed tool of boiling pigskin frozen sausage, including pallet 1 and steaming plate 2, the pallet 1 are side
Shape, the steaming plate 2 are placed on pallet 1, and the side wall upper part of steaming plate 2 is provided with the baffle plate 3 to stretch out, is set on the baffle plate 3
There is through hole 4.
Preferably, cavity is formed between the pallet 1 and steaming plate 2.
Preferably, the baffle plate 3 is horizontal direction.
Preferably, the outside front-rear side walls of steaming plate 2 are formed with the inside front-rear side walls of pallet 1 and are interference fitted, the steaming plate 2
Baffle plate 3 is equipped with left and right sides of side wall, the through hole 4 uniformly gathers on baffle plate 3.
Embodiment 2：
As shown in figure 3, a kind of steamed tool of boiling pigskin frozen sausage, including pallet 1 and steaming plate 2, the pallet 1 be it is square,
The steaming plate 2 is placed on pallet 1, and the side wall upper part of steaming plate 2 is provided with the baffle plate 3 to stretch out, and the baffle plate 3 is provided with logical
Hole 4.
Preferably, cavity is formed between the pallet 1 and steaming plate 2.
Preferably, the baffle plate 3 is skewed, and the outward flange of baffle plate 3 is less than inward flange.
Preferably, the outside front-rear side walls of steaming plate 2 form gap with the inside front-rear side walls of pallet 1 and coordinated, the steaming plate 2
Side wall surrounding is equipped with baffle plate 3, and the through hole 4 uniformly gathers on baffle plate 3.
Preferably, using the specific method for manufacturing pigskin frozen sausage of above-mentioned steamed tool, comprise the following steps：
The moderate fresh porcine skin of S1, selection thickness, cleans depilation, the fat trim that will subcutaneously be adhered to knife, saline sook
3h；
S2, boiling boiled, be put into pigskin and spices boils, time 2min, then in saleratus solution in 55 DEG C of water-baths
Degreasing in water-bath, time 10min；
S3, the pigskin grain that pigskin is cut into 1 centimetre of size are standby；
S4, according to pigskin and drinking water 1:1.5 part by weight add water to be placed in steamed tool, steamed tool be placed on boiling 50 on steam~
60min, Steam pressure control is in 0.18Mpa；
S5, addition edible gelatin, konjac glucomannan, rice starch, soybean protein, farina stir in steamed tool,
Boiling 30min on cleaning steam is placed on, Steam pressure control obtains pork jelly solution in 0.14Mpa；
S6, after waiting pork jelly solution to naturally cool to 20 DEG C, pouring into casing, the length of bowel lavage is controlled at 12 centimetres,
Refrigerated at a temperature of being placed on 4 DEG C, obtain pigskin frozen sausage；
S7, pigskin frozen sausage is subjected to hollow package, then Refrigerated Transport.
Preferably, the pigskin frozen sausage includes following parts by weight：35 parts of pigskin, 7 parts of edible gelatin, konjac glucomannan 12
Part, 6 parts of rice starch, 8 parts of soybean protein, 5 parts of farina, 3 parts of spices, casing, salt solution, saleratus solution.
Preferably, the spices includes anise, Chinese prickly ash, cassia bark, the root of Dahurain angelica, mulberry leaf and hawthorn.
Preferably, the casing is chitterlings or small sheep intestines.
Preferably, the sodium chloride solution for 5% concentration of the salt solution, the saleratus solution are the carbonic acid of 8% concentration
Hydrogen sodium solution.
Experiment
Pigskin frozen sausage made from embodiment 1,2 is tested, and contrasted with the common pigskin frozen sausage in market.Examination
It is as follows to test result：
| Project | Embodiment 1 | Embodiment 2 | Common pigskin frozen sausage |
| Melt temperature/DEG C | 52 | 49 | 35 |
| Collagen content/% | 50.5 | 55.6 | 41.7 |
| Fat content/% | 3.12 | 2.46 | 7.53 |
Experiment proves：Pigskin frozen sausage provided by the invention, is not easy to melt, and filling formation is stable, can be after cutting sausage
Higher temperature preserves for a long time, and the grease inside pigskin frozen sausage removes, and rich in various nutrient elements such as collagens, eats
Get up tasty and refreshing, mouthfeel is more slided tender.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
The present invention is described in detail, it will be understood by those within the art that：It still can be to foregoing each implementation
Technical scheme described in example is modified, or carries out equivalent substitution to which part technical characteristic；And these modification or
Replace, the essence of appropriate technical solution is departed from the spirit and scope of various embodiments of the present invention technical scheme.
Claims (6)
1. a kind of steamed tool of boiling pigskin frozen sausage, it is characterised in that including pallet (1) and steaming plate (2), the pallet (1) is
Square, the steaming plate (2) is placed on pallet (1), and steaming plate (2) side wall upper part is provided with the baffle plate (3) to stretch out, described
Baffle plate (3) is provided with through hole (4).
2. the steamed tool of boiling pigskin frozen sausage as claimed in claim 1, it is characterised in that the pallet (1) and steaming plate (2) it
Between form cavity.
3. the steamed tool of boiling pigskin frozen sausage as claimed in claim 1, it is characterised in that the baffle plate (3) is horizontal direction.
4. the steamed tool of boiling pigskin frozen sausage as claimed in claim 1, it is characterised in that the baffle plate (3) is skewed, and
Baffle plate (3) outward flange is less than inward flange.
5. the steamed tool of boiling pigskin frozen sausage as claimed in claim 3, it is characterised in that side before and after steaming plate (2) outside
Wall is formed with the internal front-rear side walls of pallet (1) and is interference fitted, and baffle plate (3) is equipped with left and right sides of steaming plate (2) side wall, described
Through hole (4) uniformly gathers on baffle plate (3).
6. the steamed tool of boiling pigskin frozen sausage as claimed in claim 4, it is characterised in that side before and after steaming plate (2) outside
Wall forms gap with the internal front-rear side walls of pallet (1) and coordinated, and steaming plate (2) the side wall surrounding is equipped with baffle plate (3), the through hole
(4) uniformly gather on baffle plate (3).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710890534.XA CN107518249A (en) | 2017-09-27 | 2017-09-27 | A kind of steamed tool of boiling pigskin frozen sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710890534.XA CN107518249A (en) | 2017-09-27 | 2017-09-27 | A kind of steamed tool of boiling pigskin frozen sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518249A true CN107518249A (en) | 2017-12-29 |
Family
ID=60737569
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710890534.XA Pending CN107518249A (en) | 2017-09-27 | 2017-09-27 | A kind of steamed tool of boiling pigskin frozen sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107518249A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198372A (en) * | 2018-11-02 | 2019-01-15 | 福建御味香冷冻食品有限公司 | A kind of sausage steaming plant |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN104489558A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Konjac roast sausage and processing technology thereof |
| CN204541791U (en) * | 2014-12-15 | 2015-08-12 | 陈智刚 | A kind of steaming plate with handle |
| CN106901204A (en) * | 2017-02-27 | 2017-06-30 | 济南康利思食品有限公司 | A kind of spiced pigskin intestines rich in collagen and preparation method thereof |
| CN207561797U (en) * | 2017-06-21 | 2018-07-03 | 中山市尚善电器有限公司 | A kind of steaming plate that can improve boiling efficiency |
-
2017
- 2017-09-27 CN CN201710890534.XA patent/CN107518249A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511835A (en) * | 2011-12-23 | 2012-06-27 | 成都希望食品有限公司 | Crystal pork sausage and its making method |
| CN104489558A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Konjac roast sausage and processing technology thereof |
| CN204541791U (en) * | 2014-12-15 | 2015-08-12 | 陈智刚 | A kind of steaming plate with handle |
| CN106901204A (en) * | 2017-02-27 | 2017-06-30 | 济南康利思食品有限公司 | A kind of spiced pigskin intestines rich in collagen and preparation method thereof |
| CN207561797U (en) * | 2017-06-21 | 2018-07-03 | 中山市尚善电器有限公司 | A kind of steaming plate that can improve boiling efficiency |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198372A (en) * | 2018-11-02 | 2019-01-15 | 福建御味香冷冻食品有限公司 | A kind of sausage steaming plant |
| CN109198372B (en) * | 2018-11-02 | 2023-09-12 | 福建御味香冷冻食品有限公司 | Sausage cooking device |
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