Title: Making method of keel tour sausage
Application Number: 90109525 Application Date: 1990.12.01
Publication Number: 1050818 Publication Date: 1991.04.24
Approval Pub. Date: Granted Pub. Date:
International Classifi-cation: A22C11/00,A23L1/317
Applicant(s) Name: Cooked Meat Products Processing Factory Beijing Ci Address: 100075
Inventor(s) Name: Li Shixiang
Attorney & Agent: SU RUI
Abstract:
     The invention is related to the production technology of Longgu saucege in which the spareribs and meat form a whole. Some fat and lean pork is prepared in proportion, then salted, minced, mixed with spices, poured into the casing for saucege. The poured meat is about 50% volume of the casing, while the spareribs are treated, mixed with spices, salted, then inserted into the casing. The casing is tied. The raw saucege is steamed, roasted, smoked, steamed again, cooled and packed.
Time: 8
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