CN103948076A - Crispy fish floss and processing method thereof - Google Patents
Crispy fish floss and processing method thereof Download PDFInfo
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- CN103948076A CN103948076A CN201410190066.1A CN201410190066A CN103948076A CN 103948076 A CN103948076 A CN 103948076A CN 201410190066 A CN201410190066 A CN 201410190066A CN 103948076 A CN103948076 A CN 103948076A
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- 241000628997 Flos Species 0.000 title claims abstract description 53
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 34
- 238000003672 processing method Methods 0.000 title claims abstract description 5
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 19
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000238557 Decapoda Species 0.000 claims abstract description 18
- 235000015167 meat floss Nutrition 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 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 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000000047 product Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000014347 soups Nutrition 0.000 claims abstract description 4
- 235000015177 dried meat Nutrition 0.000 claims description 47
- 238000009835 boiling Methods 0.000 claims description 22
- 235000011201 Ginkgo Nutrition 0.000 claims description 14
- 241000218628 Ginkgo Species 0.000 claims description 14
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 14
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 11
- 235000011613 Pinus brutia Nutrition 0.000 claims description 11
- 241000018646 Pinus brutia Species 0.000 claims description 11
- 241000234314 Zingiber Species 0.000 claims description 11
- 235000019991 rice wine Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 8
- 239000012535 impurity Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 244000194101 Ginkgo biloba Species 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- FTSSQIKWUOOEGC-RULYVFMPSA-N fructooligosaccharide Chemical compound OC[C@H]1O[C@@](CO)(OC[C@@]2(OC[C@@]3(OC[C@@]4(OC[C@@]5(OC[C@@]6(OC[C@@]7(OC[C@@]8(OC[C@@]9(OC[C@@]%10(OC[C@@]%11(O[C@H]%12O[C@H](CO)[C@@H](O)[C@H](O)[C@H]%12O)O[C@H](CO)[C@@H](O)[C@@H]%11O)O[C@H](CO)[C@@H](O)[C@@H]%10O)O[C@H](CO)[C@@H](O)[C@@H]9O)O[C@H](CO)[C@@H](O)[C@@H]8O)O[C@H](CO)[C@@H](O)[C@@H]7O)O[C@H](CO)[C@@H](O)[C@@H]6O)O[C@H](CO)[C@@H](O)[C@@H]5O)O[C@H](CO)[C@@H](O)[C@@H]4O)O[C@H](CO)[C@@H](O)[C@@H]3O)O[C@H](CO)[C@@H](O)[C@@H]2O)[C@@H](O)[C@@H]1O FTSSQIKWUOOEGC-RULYVFMPSA-N 0.000 abstract 2
- 229940107187 fructooligosaccharide Drugs 0.000 abstract 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract 1
- 230000014461 bone development Effects 0.000 abstract 1
- 229910052791 calcium Inorganic materials 0.000 abstract 1
- 239000011575 calcium Substances 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 6
- 238000011161 development Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000020995 raw meat Nutrition 0.000 description 3
- 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 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002407 reforming Methods 0.000 description 1
- 108010048734 sclerotin Proteins 0.000 description 1
- 238000003860 storage Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses crispy fish floss which comprises the following ingredients in parts by weight: 50-60 parts of deep-sea fishes, 15-20 parts of shrimp meat, 10-15 parts of kelp, 5-8 parts of gingko powder, 10-15 parts of hericium erinaceus, 6-9 parts of fructo-oligosaccharide, 1-1.3 parts of edible salt, 0.5-1.5 parts of monosodium glutamate, 0.2-0.5 part of fresh ginger, 0.5-0.8 part of yellow wine and 1-1.5 parts of soybean sauce. The processing method comprises the following steps: processing raw materials, and braising fish blocks, shrimp meat and hericium erinaceus in a cooking pan for 1.5-2.5 hours in proportions; adding the fructo-oligosaccharide, the edible salt, the monosodium glutamate, the fresh ginger and the yellow wine, and continuing to steam for 2-3 hours until drying soup to obtain meat floss; frying the meat floss in a floss frying machine at 130-135 DEG C for 30-50min, cooling for 4-5 hours, adding the gingko powder and the soybean sauce, frying at 150-155 DEG C for 1-2 hours until water content is 5-8%, and taking the meat out of the pan; and selecting and packaging the floss to obtain the finished product. The produced fish floss disclosed by the invention can supplement protein and calcium essential to a human body, promote bone development of children and enhance bones of the middle and aged people; the fish floss is good in color, flavor and taste, convenient to eat and rich in nutrition.
Description
technical field:
The present invention relates to a kind of meat products, be specifically related to a kind of flesh of fish peeled shrimp crisp pork floss, also relate to the preparation method of this dried meat floss, belong to food processing technology field.
background technology:
Dried meat floss is Han nationality's cuisines of Chinese Famous, has the features such as nutritious, delicious good to eat, easy to carry, and dried meat floss is made except after moisture with the lean meat of pig or the flesh of fish, chicken.Dried meat floss has a long history in China, the Yuan Dynasty can be traced back to the earliest, according to the difference of dried meat floss production technology, dried meat floss can be divided into granary formula dried meat floss, oiled pork floss and digested tankage pine, wherein, granary formula dried meat floss is directly by raw meat frying, to be formed, and the fluffy one-tenth of meat fiber is cotton-shaped, is characterized in that fiber is longer; Oiled pork floss is to add edible oil frying to become graininess or short fiber shape by raw meat, is characterized in that fiber is shorter, crisp profit, easily digestion; Digested tankage pine is to add appropriate bean powder and edible oil frying to form by raw meat.
Present dried meat floss has developed into degree numerous in variety and that local flavor is different, and wherein, the most famous is Fujian charqui, granary dried meat floss and Rugao dried meat floss.But, the industrialized development of dried meat floss is unsatisfactory at present, most technique and formula are all that employing conventional method is main, yet, the production technology of tradition dried meat floss exists problems, be faced with huge challenge, such as the drying and dehydrating time the problem such as length, uneven, the restive moisture of seasoning, the too high not resistance to storage of fat content seriously restricting the development of China's dried meat floss industry.In addition, in dried meat floss is produced, need long-time boiling, thereby cause a large amount of nutrient loss in dried meat floss, greatly reduce the nutritive value of dried meat floss, in addition, the taste of traditional dried meat floss and color and luster are all more single, cannot adapt to the requirement of market development.Therefore, the production technology of traditional dried meat floss, in the urgent need to reforming, to meet the ever-increasing demand of consumer, is conducive to promote developing of dried meat floss industry.
summary of the invention:
The object of the invention is to for deficiency of the prior art the flesh of fish crisp pork floss that provide a kind of comfortable taste, high protein and low fat, is of high nutritive value.
For solving the problems of the technologies described above, the technical solution used in the present invention is: a kind of flesh of fish crisp pork floss, it is characterized in that: according to weight portion meter, described dried meat floss comprises following composition: deep-sea fish 50-60 part, peeled shrimp 15-20 part, sea-tangle 10-15 part, ginkgo powder 5-8 part, Hericium erinaceus 10-15 part, FOS 6-9 part, salt 1-1.3 part, monosodium glutamate 0.5-1.5 part, ginger 0.2-0.5 part, yellow rice wine 0.5-0.8 part, soy sauce 1-1.5 part.
Further, according to weight portion meter, described dried meat floss comprises following composition: 52.5 parts of deep-sea fish, 13.6 parts, peeled shrimp, 14.7 parts, sea-tangle, 7.3 parts of ginkgo powders, 12.6 parts of Hericium erinaceus, 7.2 parts of FOSs, 1.2 parts of salt, 0.8 part of monosodium glutamate, 0.35 part, ginger, 0.7 part of yellow rice wine, 1.2 parts, soy sauce.
Further, described ginkgo powder is 400-600 order.
The present invention also provides the preparation method of flesh of fish crisp pork floss, comprises the steps:
(1) raw material is processed:
A, by deep-sea fish stripping and slicing, bloodiness impurity is removed in washing, draining then, boiling water boiling 1-2 hour, puts into and chooses loose machine and meat fiber is beaten loose standby;
B, peeled shrimp clean up, and boiling water boiling 1-2 hour puts into and chooses loose machine and meat fiber is beaten loose standby;
C, Hericium erinaceus are put into water and soak boiling water boiling 15-20 minute after 5-10 minute; Then Hericium erinaceus being made to diameter is the silk of 0.3-0.4mm;
It is standby that D, sea-tangle clean chopping;
(2) system pine: add water in digester, in proportion fish piece, peeled shrimp, Hericium erinaceus are put into digester is stewing boils 1.5-2.5 hour, then add FOS, salt, monosodium glutamate, ginger, yellow rice wine to continue boiling 2-3 hour until soup juice is received drying dried meat floss;
(3) fry pine: dried meat floss is put into loosening machine by sauting, fry 30-50 minute for 130-135 ℃, then cooling 4-5 hour, adds ginkgo powder and soy sauce to fry 1-2 hour under 150-155 ℃ of condition, between 5-8%, off the pot to moisture;
(4) choose pine: the Impurity removal in dried meat floss body and make dried meat floss semi-finished product;
(5) packing: dried meat floss semi-finished product are packed and made finished product dried meat floss.
Further, in described step (2), the mass ratio of raw material and water is 1:2.5-2.8.
Beneficial effect of the present invention:
1, the dried meat floss that the present invention produces can supplement the protein of needed by human body and calcareous, promote children's bone send out in, strengthen person in middle and old age's sclerotin;
2, the peeled shrimp in product, sea-tangle, ginkgo powder are rich in dietary fiber, can reduce cholesterol;
3, product of the present invention looks good, smell good and taste good, and instant is nutritious.
the specific embodiment:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
A kind of flesh of fish crisp pork floss of the present invention, according to weight portion meter, described dried meat floss comprises following composition: deep-sea fish 50-60 part, peeled shrimp 15-20 part, sea-tangle 10-15 part, ginkgo powder 5-8 part, Hericium erinaceus 10-15 part, FOS 6-9 part, salt 1-1.3 part, monosodium glutamate 0.5-1.5 part, ginger 0.2-0.5 part, yellow rice wine 0.5-0.8 part, soy sauce 1-1.5 part, its preparation method, comprises the steps:
(1) raw material is processed:
A, by deep-sea fish stripping and slicing, bloodiness impurity is removed in washing, draining then, boiling water boiling 1-2 hour, puts into and chooses loose machine and meat fiber is beaten loose standby;
B, peeled shrimp clean up, and boiling water boiling 1-2 hour puts into and chooses loose machine and meat fiber is beaten loose standby;
C, Hericium erinaceus are put into water and soak boiling water boiling 15-20 minute after 5-10 minute; Then Hericium erinaceus being made to diameter is the silk of 0.3-0.4mm;
It is standby that D, sea-tangle clean chopping;
(2) system pine: add water in digester, put in proportion fish piece, peeled shrimp and Hericium erinaceus, the mass ratio of its Raw and water is 1:2.5-2.8, boil in a covered pot over a slow fire and boil 1.5-2.5 hour, then add FOS, salt, monosodium glutamate, ginger, yellow rice wine to continue boiling 2-3 hour until soup juice is received the drying dried meat floss that obtains;
(3) fry pine: dried meat floss is put into loosening machine by sauting, fry 30-50 minute for 130-135 ℃, then cooling 4-5 hour, adds ginkgo powder and soy sauce to fry 1-2 hour under 150-155 ℃ of condition, between 5-8%, off the pot to moisture;
(4) choose pine: the Impurity removal in dried meat floss body and make dried meat floss semi-finished product;
(5) packing: dried meat floss semi-finished product are packed and made finished product dried meat floss.
embodiment 1
A kind of flesh of fish crisp pork floss, according to weight portion meter, described dried meat floss comprises following composition: deep-sea fish 50-60 part, peeled shrimp 15-20 part, sea-tangle 10-15 part, 400 order ginkgo powder 5-8 parts, Hericium erinaceus 10-15 part, FOS 6-9 part, salt 1-1.3 part, monosodium glutamate 0.5-1.5 part, ginger 0.2-0.5 part, yellow rice wine 0.5-0.8 part, soy sauce 1-1.5 part.
embodiment 2
A kind of flesh of fish crisp pork floss, according to weight portion meter, described dried meat floss comprises following composition: 52.5 parts of deep-sea fish, 13.6 parts, peeled shrimp, 14.7 parts, sea-tangle, 7.3 parts of 500 order ginkgo powders, 12.6 parts of Hericium erinaceus, 7.2 parts of FOSs, 1.2 parts of salt, 0.8 part of monosodium glutamate, 0.35 part, ginger, 0.7 part of yellow rice wine, 1.2 parts, soy sauce.
embodiment 3
A kind of flesh of fish crisp pork floss, according to weight portion meter, described dried meat floss comprises following composition: deep-sea fish 50-60 part, peeled shrimp 15-20 part, sea-tangle 10-15 part, 600 order ginkgo powder 5-8 parts, Hericium erinaceus 10-15 part, FOS 6-9 part, salt 1-1.3 part, monosodium glutamate 0.5-1.5 part, ginger 0.2-0.5 part, yellow rice wine 0.5-0.8 part, soy sauce 1-1.5 part.
Claims (5)
1. oppress crisp pork floss for one kind, it is characterized in that: according to weight portion meter, described dried meat floss comprises following composition: deep-sea fish 50-60 part, peeled shrimp 15-20 part, sea-tangle 10-15 part, ginkgo powder 5-8 part, Hericium erinaceus 10-15 part, FOS 6-9 part, salt 1-1.3 part, monosodium glutamate 0.5-1.5 part, ginger 0.2-0.5 part, yellow rice wine 0.5-0.8 part, soy sauce 1-1.5 part.
2. a kind of flesh of fish crisp pork floss according to claim 1, it is characterized in that: according to weight portion meter, described dried meat floss comprises following composition: 52.5 parts of deep-sea fish, 13.6 parts, peeled shrimp, 14.7 parts, sea-tangle, 7.3 parts of ginkgo powders, 12.6 parts of Hericium erinaceus, 7.2 parts of FOSs, 1.2 parts of salt, 0.8 part of monosodium glutamate, 0.35 part, ginger, 0.7 part of yellow rice wine, 1.2 parts, soy sauce.
3. a kind of flesh of fish crisp pork floss according to claim 1 and 2, is characterized in that: described ginkgo powder is 400-600 order.
4. a processing method for the flesh of fish crisp pork floss described in claim 1 or 2, is characterized in that: comprise the following steps
(1) raw material is processed:
A, by deep-sea fish stripping and slicing, bloodiness impurity is removed in washing, draining then, boiling water boiling 1-2 hour, puts into and chooses loose machine and meat fiber is beaten loose standby;
B, peeled shrimp clean up, and boiling water boiling 1-2 hour puts into and chooses loose machine and meat fiber is beaten loose standby;
C, Hericium erinaceus are put into water and soak boiling water boiling 15-20 minute after 5-10 minute; Then Hericium erinaceus being made to diameter is the silk of 0.3-0.4mm;
It is standby that D, sea-tangle clean chopping;
(2) system pine: add water in digester, in proportion fish piece, peeled shrimp, Hericium erinaceus are put into digester is stewing boils 1.5-2.5 hour, then add FOS, salt, monosodium glutamate, ginger, yellow rice wine to continue boiling 2-3 hour until soup juice is received drying dried meat floss;
(3) fry pine: dried meat floss is put into loosening machine by sauting, fry 30-50 minute for 130-135 ℃, then cooling 4-5 hour, adds ginkgo powder and soy sauce to fry 1-2 hour under 150-155 ℃ of condition, between 5-8%, off the pot to moisture;
(4) choose pine: the Impurity removal in dried meat floss body and make dried meat floss semi-finished product;
(5) packing: dried meat floss semi-finished product are packed and made finished product dried meat floss.
5. the processing method of flesh of fish crisp pork floss according to claim 1, is characterized in that: in described step (2), the mass ratio of raw material and water is 1:2.5-2.8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190066.1A CN103948076B (en) | 2014-05-07 | 2014-05-07 | A kind of flesh of fish crisp pork floss and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410190066.1A CN103948076B (en) | 2014-05-07 | 2014-05-07 | A kind of flesh of fish crisp pork floss and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103948076A true CN103948076A (en) | 2014-07-30 |
| CN103948076B CN103948076B (en) | 2016-04-20 |
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| CN201410190066.1A Active CN103948076B (en) | 2014-05-07 | 2014-05-07 | A kind of flesh of fish crisp pork floss and processing method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738708A (en) * | 2015-04-22 | 2015-07-01 | 朱凤林 | Preparation method for fish meat floss |
| CN105325921A (en) * | 2015-11-03 | 2016-02-17 | 江西省水产科学研究所 | Processing method of crisp grass carp dried meat floss |
| CN105581266A (en) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | Making method of woodchat dried meat floss with flavor of water chestnuts |
| CN111480819A (en) * | 2020-04-21 | 2020-08-04 | 淮阴工学院 | Dried meat floss of crayfish tail and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6379576A (en) * | 1986-09-22 | 1988-04-09 | Taiyo Fishery Co Ltd | Production of cattle meat-like food material |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102144784A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Fish floss |
| CN102144785A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing dried fish floss |
| CN102524836A (en) * | 2012-02-08 | 2012-07-04 | 吴延飞 | Processing method for dried tuna meat floss |
-
2014
- 2014-05-07 CN CN201410190066.1A patent/CN103948076B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6379576A (en) * | 1986-09-22 | 1988-04-09 | Taiyo Fishery Co Ltd | Production of cattle meat-like food material |
| CN101703258A (en) * | 2009-10-28 | 2010-05-12 | 南通玉兔集团有限公司 | Multi-flavor dried meat floss |
| CN102144784A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Fish floss |
| CN102144785A (en) * | 2010-02-09 | 2011-08-10 | 刘宏华 | Method for processing dried fish floss |
| CN102524836A (en) * | 2012-02-08 | 2012-07-04 | 吴延飞 | Processing method for dried tuna meat floss |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738708A (en) * | 2015-04-22 | 2015-07-01 | 朱凤林 | Preparation method for fish meat floss |
| CN105325921A (en) * | 2015-11-03 | 2016-02-17 | 江西省水产科学研究所 | Processing method of crisp grass carp dried meat floss |
| CN105581266A (en) * | 2015-12-10 | 2016-05-18 | 安徽联喆玉竹有限公司 | Making method of woodchat dried meat floss with flavor of water chestnuts |
| CN111480819A (en) * | 2020-04-21 | 2020-08-04 | 淮阴工学院 | Dried meat floss of crayfish tail and preparation method thereof |
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| Publication number | Publication date |
|---|---|
| CN103948076B (en) | 2016-04-20 |
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