CN103584178A - Canned jack mackerel and preparation method thereof - Google Patents
Canned jack mackerel and preparation method thereof Download PDFInfo
- Publication number
- CN103584178A CN103584178A CN201310538758.6A CN201310538758A CN103584178A CN 103584178 A CN103584178 A CN 103584178A CN 201310538758 A CN201310538758 A CN 201310538758A CN 103584178 A CN103584178 A CN 103584178A
- Authority
- CN
- China
- Prior art keywords
- scad
- canned
- levigate
- jack mackerel
- high pressure
- 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
- 238000002360 preparation method Methods 0.000 title claims description 6
- 241000418711 Trachurus symmetricus Species 0.000 title abstract 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 6
- 229930006000 Sucrose Natural products 0.000 claims abstract description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 235000019991 rice wine Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 241000932075 Priacanthus hamrur Species 0.000 claims description 29
- 241000251468 Actinopterygii Species 0.000 claims description 11
- 239000004615 ingredient Substances 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000005022 packaging material Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000020776 essential amino acid Nutrition 0.000 abstract description 3
- 239000003797 essential amino acid Substances 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical group [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000007710 freezing Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 abstract 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 abstract 1
- 239000002253 acid Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 206010030113 Oedema Diseases 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- ASARMUCNOOHMLO-WLORSUFZSA-L cobalt(2+);[(2r,3s,4r,5s)-5-(5,6-dimethylbenzimidazol-1-yl)-4-hydroxy-2-(hydroxymethyl)oxolan-3-yl] [(2s)-1-[3-[(1r,2r,3r,4z,7s,9z,12s,13s,14z,17s,18s,19r)-2,13,18-tris(2-amino-2-oxoethyl)-7,12,17-tris(3-amino-3-oxopropyl)-3,5,8,8,13,15,18,19-octamethyl-2 Chemical compound [Co+2].[N-]([C@@H]1[C@H](CC(N)=O)[C@@]2(C)CCC(=O)NC[C@H](C)OP([O-])(=O)O[C@H]3[C@H]([C@H](O[C@@H]3CO)N3C4=CC(C)=C(C)C=C4N=C3)O)\C2=C(C)/C([C@H](C\2(C)C)CCC(N)=O)=N/C/2=C\C([C@H]([C@@]/2(CC(N)=O)C)CCC(N)=O)=N\C\2=C(C)/C2=N[C@]1(C)[C@@](C)(CC(N)=O)[C@@H]2CCC(N)=O ASARMUCNOOHMLO-WLORSUFZSA-L 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a canned jack mackerel which is characterized by being prepared by the steps: with jack mackerel which is putted in liquid nitrogen for quick-freezing for 2 min and then is roasted at the temperature of 60 DEG C for 5 min for standby application as a main material, putting seasonings including fresh ginger, onion, yellow rice wine, white sugar, refined salt, pepper, star anise, Chinese cinnamon, fennel and cloves, after adding water, slaking with high pressure, pulverising, and grinding fine to prepare the product. The canned jack mackerel contains rich complete proteins, allows the content and the ratio of essential amino acids contained in the proteins to be most suitable for human bodies, and is easily digested and absorbed by the human bodies; and the canned jack mackerel has lower fat content, allows the most fat to be unsaturated fatty acids which have longer carbon chains, has a cholesterol lowering effect, and is beneficial for human body health by frequent eating.
Description
Technical field
The invention belongs to meat product can scope, be specifically related to scad can and preparation method thereof.
Background technology
Scad delicious flavour, nutritive value is high, the flesh of fish contains the vitamins such as folic acid, vitamin B2, cobalamin, has nourishing stomach invigorating, inducing diuresis for removing edema, logical newborn, clearing heat and detoxicating, the cough effect of lower gas only, all effective to various oedema, edema, abdominal distension, oliguresis, jaundice, alactation; The flesh of fish contains abundant magnesium elements, and cardiovascular system is had to good protective effect, is conducive to the angiocardiopathies such as preventing hypertension, myocardial infarction; The flesh of fish contains abundant complete protein, and the amount of the contained essential amino acid of protein and the most applicable human body needs of ratio, easily digested, fat content is lower, and mostly be unrighted acid, the carbochain of unrighted acid is longer, there is the effect that reduces cholesterol, often the edible health that is conducive to, is still restricted by cooking level and the frequent edible flesh of other condition restriction.
Summary of the invention
The object of the invention is to provide that a kind of taste is popular, the scad can of instant and preparation method thereof.
The technical scheme that the present invention realizes goal of the invention is, scad can, to put into liquid nitrogen quick-frozen 2min, then in 60 ℃ of standby scads of baking 5min, be major ingredient, put into ginger, round onions, yellow rice wine, white sugar, refined salt, Chinese prickly ash, anise, cassia bark, fennel, cloves flavoring, add high pressure slaking after water, pulverize levigate being prepared from.
Described flavoring consumption is the 2%-10% of major ingredient scad consumption.
In described flavoring, the percentage by weight of each component is: ginger 15%-20%; Round onions 35%-45%; Yellow rice wine 20%-30%; White sugar 8%-15%; Refined salt 5%-10%; Chinese prickly ash 0.3%-1%; Anistree 0.3%-1%; Cassia bark 0.2%-0.6%; Fennel 0.15-0.5%; Cloves 0.1%-0.5%.
Described water consumption is 1/5-1/2 of major ingredient scad weight.
Scad can its preparation method is as follows:
(1) material allocation: each raw material is allocated according to formula rate, scad is put into liquid nitrogen quick-frozen 2min, then standby in 60 ℃ of baking 5min;
(2) high pressure slaking: use pressure cooker at 110 ℃, heating 40min;
(3) pulverizing, levigate: pull scad out after stewing ripe, be milled down to 200 order-300 object pasty states by disintegrating machine, fish mud at once;
(4) quantitative separating: levigate fish mud is filled to packaging material while hot, packaging material can be that vial, iron are listened, polybag;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
Put into liquid nitrogen quick-frozen 2min, then in 60 ℃ of fine and smooth rich in taste of scad meat that baking 5min is standby, in the present invention by scad and auxiliary material proportioning in proportion, after high pressure slaking, make fish mud, high pressure slaking scad is tasty fully, delicious flavour, pulverize and levigate nutritional labeling in fish is more easily absorbed by the body, thereby reach the object that makes full use of unrighted acid in scad, the present invention contains abundant complete protein, and the amount of the contained essential amino acid of protein and the most applicable human body needs of ratio, easily digested, fat content is lower, and mostly be unrighted acid, the carbochain of unrighted acid is longer, there is the effect that reduces cholesterol, often eat and be conducive to health.
The specific embodiment
Embodiment 1
Scad can, take 100kg scad as major ingredient, puts into 2kg flavoring, adds high pressure slaking after 20kg water, pulverizes levigate being prepared from, and in described flavoring, the percentage by weight of each component is: ginger 17%; Round onions 39%; Yellow rice wine 25%; White sugar 10%; Refined salt 7.2%; Chinese prickly ash 0.5%; Anistree 0.5%; Cassia bark 0.3%; Fennel 0.25%; Cloves 0.25%, is prepared from according to following steps:
(1) material allocation: each raw material is allocated according to formula rate, scad is put into liquid nitrogen quick-frozen 2min, then standby in 60 ℃ of baking 5min;
(2) high pressure slaking: use pressure cooker at 110 ℃, heating 40min;
(3) pulverizing, levigate: pull scad out after stewing ripe, be milled down to 200 order-300 object pasty states by disintegrating machine, fish mud at once;
(4) quantitative separating: levigate fish mud is filled to packaging material while hot, packaging material can be that vial, iron are listened, polybag;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
Claims (5)
1. scad can, it is characterized in that: to put into liquid nitrogen quick-frozen 2min, then in 60 ℃ of standby scads of baking 5min, be major ingredient, put into ginger, round onions, yellow rice wine, white sugar, refined salt, Chinese prickly ash, anise, cassia bark, fennel, cloves flavoring, add high pressure slaking after water, pulverize levigate being prepared from.
2. scad can according to claim 1, is characterized in that: described flavoring consumption is the 2%-10% of major ingredient scad consumption.
3. scad can according to claim 1 and 2, is characterized in that: in described flavoring, the percentage by weight of each component is: ginger 15%-20%; Round onions 35%-45%; Yellow rice wine 20%-30%; White sugar 8%-15%; Refined salt 5%-10%; Chinese prickly ash 0.3%-1%; Anistree 0.3%-1%; Cassia bark 0.2%-0.6%; Fennel 0.15-0.5%; Cloves 0.1%-0.5%.
4. scad can according to claim 1, is characterized in that: described water consumption is 1/5-1/2 of major ingredient scad weight.
5. according to the scad can described in claim 1-4 any one, it is characterized in that: its preparation method is as follows:
(1) material allocation: each raw material is allocated according to formula rate, scad is put into liquid nitrogen quick-frozen 2min, then standby in 60 ℃ of baking 5min;
(2) high pressure slaking: use pressure cooker at 110 ℃, heating 40min;
(3) pulverizing, levigate: pull scad out after stewing ripe, be milled down to 200 order-300 object pasty states by disintegrating machine, fish mud at once;
(4) quantitative separating: levigate fish mud is filled in packaging material while hot;
(5) vacuum seal;
(6) high-temperature sterilization;
(7) cooling vanning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538758.6A CN103584178A (en) | 2013-11-05 | 2013-11-05 | Canned jack mackerel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310538758.6A CN103584178A (en) | 2013-11-05 | 2013-11-05 | Canned jack mackerel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103584178A true CN103584178A (en) | 2014-02-19 |
Family
ID=50074661
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310538758.6A Pending CN103584178A (en) | 2013-11-05 | 2013-11-05 | Canned jack mackerel and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103584178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
-
2013
- 2013-11-05 CN CN201310538758.6A patent/CN103584178A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102754797B (en) | Red date potato chips and preparation method thereof | |
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN102754792B (en) | Beef chip and making method thereof | |
| CN102754798B (en) | Tomato potato chips and preparation method thereof | |
| CN102499293A (en) | Dried bean curd | |
| CN102871102B (en) | Sleeve-fish seasoning packet suitable for non-fried coarse cereal instant noodles and producing method thereof | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN102754793B (en) | Barley chip and making method thereof | |
| CN103284056B (en) | Nutritional coarse cereal porridge and preparation method thereof | |
| CN109875024A (en) | A kind of fruit thick chilli sauce and preparation method thereof | |
| CN103271328B (en) | Processing method of nostoc commune goose meat sauce | |
| CN103082268B (en) | Tomato chili sauce with function of helping digestion to remove food retention and preparation method for tomato chili sauce | |
| KR101813091B1 (en) | Method for processing prawn sauce using whole shrimp as raw material | |
| CN101653220A (en) | Preparation method of spicy eggplant spring roll filling | |
| CN107660780A (en) | A Channel-catfish fish mushroom sauces | |
| CN103907966B (en) | Process for preparing instant flavored core-wrapped balls | |
| CN103005530A (en) | Sea blubber skin can and preparation method thereof | |
| CN105285917A (en) | Making method of organic condiment namely fried bean sauce which is compounded from purely natural spices and rich in protein starch | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN103584178A (en) | Canned jack mackerel and preparation method thereof | |
| CN104026611A (en) | Spicy cow cartilage and preparation method thereof | |
| CN102793212A (en) | Spiced mashed fishbone can and preparation method thereof | |
| CN106923301A (en) | A kind of high nutrition mountain hole anchovies black bean sauce and preparation method thereof | |
| CN105029422A (en) | Tartary buckwheat fried pepper sauce and preparation method thereof | |
| CN103330242A (en) | Butterfish steak and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140219 |
|
| WD01 | Invention patent application deemed withdrawn after publication |