Bamboo salt sausage and making method thereof
The invention relates to the technical field of food production and processing, in particular to a bamboo salt sausage and a making method thereof. The technical scheme provided by the invention aims to overcome the defect that excessive nitrate and nitrite are generated in the current sausage makin...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Patent |
| Sprache: | chi ; eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | |
| container_start_page | |
| container_title | |
| container_volume | |
| creator | ZENG WEIFANG |
| description | The invention relates to the technical field of food production and processing, in particular to a bamboo salt sausage and a making method thereof. The technical scheme provided by the invention aims to overcome the defect that excessive nitrate and nitrite are generated in the current sausage making process. Based on the healthy diet concept, in the sausage making process, bamboo salt is creatively used for replacing common edible salt to make the sausage, so that nitrate and nitrite generated in the sausage making process are reduced, and the sausage becomes healthy and green food. For this reason, patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like can also eat at ease. The bamboo salt sausages which are rich in taste, balanced in nutrition and convenient to preserve are prepared by accurately adjusting the preparation process of the sausages and the proportions of the raw materials and the ingredients. The sausage enriches the selection of the broad masses for m |
| format | Patent |
| fullrecord | <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN115024466A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN115024466A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN115024466A3</originalsourceid><addsrcrecordid>eNrjZNB1SsxNys9XKE7MKQESpcWJ6akKiXkpCrmJ2Zl56Qq5qSUZ-SkKJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQ1MDIxMTMzNGYGDUAn8Ap0w</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Bamboo salt sausage and making method thereof</title><source>esp@cenet</source><creator>ZENG WEIFANG</creator><creatorcontrib>ZENG WEIFANG</creatorcontrib><description>The invention relates to the technical field of food production and processing, in particular to a bamboo salt sausage and a making method thereof. The technical scheme provided by the invention aims to overcome the defect that excessive nitrate and nitrite are generated in the current sausage making process. Based on the healthy diet concept, in the sausage making process, bamboo salt is creatively used for replacing common edible salt to make the sausage, so that nitrate and nitrite generated in the sausage making process are reduced, and the sausage becomes healthy and green food. For this reason, patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like can also eat at ease. The bamboo salt sausages which are rich in taste, balanced in nutrition and convenient to preserve are prepared by accurately adjusting the preparation process of the sausages and the proportions of the raw materials and the ingredients. The sausage enriches the selection of the broad masses for m</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2022</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220909&DB=EPODOC&CC=CN&NR=115024466A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20220909&DB=EPODOC&CC=CN&NR=115024466A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>ZENG WEIFANG</creatorcontrib><title>Bamboo salt sausage and making method thereof</title><description>The invention relates to the technical field of food production and processing, in particular to a bamboo salt sausage and a making method thereof. The technical scheme provided by the invention aims to overcome the defect that excessive nitrate and nitrite are generated in the current sausage making process. Based on the healthy diet concept, in the sausage making process, bamboo salt is creatively used for replacing common edible salt to make the sausage, so that nitrate and nitrite generated in the sausage making process are reduced, and the sausage becomes healthy and green food. For this reason, patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like can also eat at ease. The bamboo salt sausages which are rich in taste, balanced in nutrition and convenient to preserve are prepared by accurately adjusting the preparation process of the sausages and the proportions of the raw materials and the ingredients. The sausage enriches the selection of the broad masses for m</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2022</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZNB1SsxNys9XKE7MKQESpcWJ6akKiXkpCrmJ2Zl56Qq5qSUZ-SkKJRmpRan5aTwMrGmJOcWpvFCam0HRzTXE2UM3tSA_PrW4IDE5NS-1JN7Zz9DQ1MDIxMTMzNGYGDUAn8Ap0w</recordid><startdate>20220909</startdate><enddate>20220909</enddate><creator>ZENG WEIFANG</creator><scope>EVB</scope></search><sort><creationdate>20220909</creationdate><title>Bamboo salt sausage and making method thereof</title><author>ZENG WEIFANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN115024466A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2022</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>ZENG WEIFANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>ZENG WEIFANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Bamboo salt sausage and making method thereof</title><date>2022-09-09</date><risdate>2022</risdate><abstract>The invention relates to the technical field of food production and processing, in particular to a bamboo salt sausage and a making method thereof. The technical scheme provided by the invention aims to overcome the defect that excessive nitrate and nitrite are generated in the current sausage making process. Based on the healthy diet concept, in the sausage making process, bamboo salt is creatively used for replacing common edible salt to make the sausage, so that nitrate and nitrite generated in the sausage making process are reduced, and the sausage becomes healthy and green food. For this reason, patients with chronic diseases such as hyperlipidemia, hyperglycemia, hypertension and the like can also eat at ease. The bamboo salt sausages which are rich in taste, balanced in nutrition and convenient to preserve are prepared by accurately adjusting the preparation process of the sausages and the proportions of the raw materials and the ingredients. The sausage enriches the selection of the broad masses for m</abstract><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | |
| ispartof | |
| issn | |
| language | chi ; eng |
| recordid | cdi_epo_espacenet_CN115024466A |
| source | esp@cenet |
| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Bamboo salt sausage and making method thereof |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-09T18%3A22%3A26IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=ZENG%20WEIFANG&rft.date=2022-09-09&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN115024466A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true |