CN103948076B - A kind of flesh of fish crisp pork floss and processing method thereof - Google Patents
A kind of flesh of fish crisp pork floss and processing method thereof Download PDFInfo
- Publication number
- CN103948076B CN103948076B CN201410190066.1A CN201410190066A CN103948076B CN 103948076 B CN103948076 B CN 103948076B CN 201410190066 A CN201410190066 A CN 201410190066A CN 103948076 B CN103948076 B CN 103948076B
- Authority
- CN
- China
- Prior art keywords
- dried meat
- meat floss
- floss
- fish
- hour
- 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.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 26
- 235000015167 meat floss Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title description 2
- 241000628997 Flos Species 0.000 claims abstract description 44
- 235000015177 dried meat Nutrition 0.000 claims abstract description 44
- 241000238557 Decapoda Species 0.000 claims abstract description 15
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 15
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000011201 Ginkgo Nutrition 0.000 claims abstract description 14
- 235000008100 Ginkgo biloba Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 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 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 239000000203 mixture Substances 0.000 claims abstract description 8
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 abstract description 16
- 239000000047 product Substances 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 108010048734 sclerotin Proteins 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 241000218628 Ginkgo Species 0.000 description 10
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 8
- 235000011613 Pinus brutia Nutrition 0.000 description 8
- 241000018646 Pinus brutia Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000000835 fiber Substances 0.000 description 8
- 238000005516 engineering process Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 239000012535 impurity Substances 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 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
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 238000005406 washing Methods 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
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 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
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002407 reforming 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 a kind of flesh of fish crisp pork floss, according to parts by weight, 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.In proportion fish block, peeled shrimp, Hericium erinaceus are put into digester and simmer 1.5-2.5 hour after Feedstock treating, then add FOS, salt, monosodium glutamate, ginger, yellow rice wine continues boiling 2-3 hour until soup juice receipts are drying obtain dried meat floss; Dried meat floss is put into loosening machine by sauting, and 130-135 DEG C of stir-fry 30-50 minute, then cooling 4-5 hour, add ginkgo powder and soy sauce fries 1-2 hour under 150-155 DEG C of condition, to moisture between 5-8%, off the pot; Pick the obtained finished product of bale breaking dress.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, look good, smell good and taste good, instant, nutritious.
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:
The features such as dried meat floss is Han nationality's cuisines of Chinese Famous, has nutritious, delicious good to eat, easy to carry, the dried meat floss lean meat of pig or the flesh of fish, chicken are made except after moisture.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 formed by raw meat frying, and the fluffy one-tenth of meat fiber is cotton-shaped, is characterized in that fiber is longer; Oiled pork floss adds edible oil frying by raw meat to become graininess or short fiber shape, is characterized in that fiber is shorter, and crisp profit, easily digests; Digested tankage pine adds appropriate bean powder and edible oil frying by raw meat.
Present dried meat floss has developed into numerous in variety and that local flavor is different degree, and wherein, the most famous is Fujian charqui, granary dried meat floss and Rugao dried meat floss.But, the industrialized development of current dried meat floss is unsatisfactory, most technique and formula are all adopt conventional method to be main, but, the production technology of tradition dried meat floss also exists problems, be faced with huge challenge, such as the drying and dehydrating time be longer, seasoning is uneven, development that the problem such as the too high not shelf-stable of restive moisture, fat content seriously governs China's dried meat floss industry.In addition, in dried meat floss is produced, need long-time boiling, thus 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 promoting 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 provide a kind of comfortable taste, high protein and low fat, being 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 parts by weight, 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 parts by weight, described dried meat floss comprises following composition: deep-sea fish 52.5 parts, 13.6 parts, peeled shrimp, 14.7 parts, sea-tangle, ginkgo powder 7.3 parts, Hericium erinaceus 12.6 parts, FOS 7.2 parts, salt 1.2 parts, monosodium glutamate 0.8 part, 0.35 part, ginger, yellow rice wine 0.7 part, 1.2 parts, soy sauce.
Further, described ginkgo powder is 400-600 order.
Present invention also offers the preparation method of flesh of fish crisp pork floss, comprise the steps:
(1) Feedstock treating:
A, by deep-sea fish stripping and slicing, washing removes bloodiness impurity, then draining, boiling water boiling 1-2 hour, puts into and chooses loose machine and beaten by meat fiber loose for subsequent use;
B, peeled shrimp clean up, boiling water boiling 1-2 hour, put into choose loose machine and beaten by meat fiber loose for subsequent use;
C, Hericium erinaceus are put into water and soak boiling water boiling 15-20 minute after 5-10 minute; Then Hericium erinaceus is made the silk that diameter is 0.3-0.4mm;
D, sea-tangle clean chopping for subsequent use;
(2) system pine: add water in digester, in proportion fish block, peeled shrimp, Hericium erinaceus are put into digester and simmer 1.5-2.5 hour, then adds FOS, salt, monosodium glutamate, ginger, yellow rice wine continues boiling 2-3 hour until soup juice receipts are drying obtain dried meat floss;
(3) fry pine: dried meat floss is put into loosening machine by sauting, 130-135 DEG C of stir-fry 30-50 minute, then cooling 4-5 hour, add ginkgo powder and soy sauce fries 1-2 hour under 150-155 DEG C of condition, to moisture between 5-8%, off the pot;
(4) pine is picked: the Impurity removal in dried meat floss body and obtained dried meat floss semi-finished product;
(5) pack: dried meat floss semi-finished product are carried out packing and obtains 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.
detailed description of the invention:
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated.
One flesh of fish crisp pork floss of the present invention, according to parts by weight, 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) Feedstock treating:
A, by deep-sea fish stripping and slicing, washing removes bloodiness impurity, then draining, boiling water boiling 1-2 hour, puts into and chooses loose machine and beaten by meat fiber loose for subsequent use;
B, peeled shrimp clean up, boiling water boiling 1-2 hour, put into choose loose machine and beaten by meat fiber loose for subsequent use;
C, Hericium erinaceus are put into water and soak boiling water boiling 15-20 minute after 5-10 minute; Then Hericium erinaceus is made the silk that diameter is 0.3-0.4mm;
D, sea-tangle clean chopping for subsequent use;
(2) system pine: add water in digester, put into fish block, peeled shrimp and Hericium erinaceus in proportion, the mass ratio of its Raw and water is 1:2.5-2.8, simmer 1.5-2.5 hour, then add FOS, salt, monosodium glutamate, ginger, yellow rice wine continues boiling 2-3 hour until soup juice receipts are drying obtain dried meat floss;
(3) fry pine: dried meat floss is put into loosening machine by sauting, 130-135 DEG C of stir-fry 30-50 minute, then cooling 4-5 hour, add ginkgo powder and soy sauce fries 1-2 hour under 150-155 DEG C of condition, to moisture between 5-8%, off the pot;
(4) pine is picked: the Impurity removal in dried meat floss body and obtained dried meat floss semi-finished product;
(5) pack: dried meat floss semi-finished product are carried out packing and obtains finished product dried meat floss.
embodiment 1
A kind of flesh of fish crisp pork floss, according to parts by weight, 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 parts by weight, described dried meat floss comprises following composition: deep-sea fish 52.5 parts, 13.6 parts, peeled shrimp, 14.7 parts, sea-tangle, 500 order ginkgo powder 7.3 parts, Hericium erinaceus 12.6 parts, FOS 7.2 parts, salt 1.2 parts, monosodium glutamate 0.8 part, 0.35 part, ginger, yellow rice wine 0.7 part, 1.2 parts, soy sauce.
embodiment 3
A kind of flesh of fish crisp pork floss, according to parts by weight, 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 (1)
1. a flesh of fish crisp pork floss, it is characterized in that: according to parts by weight, described dried meat floss is made up of 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;
Described ginkgo powder is 400-600 order.
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 |
|---|---|
| CN103948076A CN103948076A (en) | 2014-07-30 |
| CN103948076B true CN103948076B (en) | 2016-04-20 |
Family
ID=51325545
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410190066.1A Active CN103948076B (en) | 2014-05-07 | 2014-05-07 | A kind of flesh of fish crisp pork floss and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103948076B (en) |
Families Citing this family (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 (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Family Cites Families (1)
| 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 |
-
2014
- 2014-05-07 CN CN201410190066.1A patent/CN103948076B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103948076A (en) | 2014-07-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103431448A (en) | Fish bean curd and preparation method thereof | |
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN103948076B (en) | A kind of flesh of fish crisp pork floss and processing method thereof | |
| CN102349658A (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN103734752A (en) | Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof | |
| CN102132902A (en) | Process for producing flavour dried soft fish containing fishbone peptide | |
| CN105105213A (en) | Instant spicy fish and method for making same | |
| CN101933606B (en) | Abalone sauce and diced meat sauce | |
| CN105475873A (en) | Cheese-containing chicken roll and preparation method thereof | |
| CN102742809A (en) | Preparation method of asparagus lettuce shreds with boiling oil | |
| CN102228261A (en) | Method for preparing steamed oxtail in clear soup | |
| CN105982018A (en) | Processing method of steamed glutinous rice dumplings | |
| CN103478570A (en) | Processing method of Sipunculus nudus rice dumpling | |
| CN105231159A (en) | Composite dried meat floss sauce and making method thereof | |
| CN104997063A (en) | Recombinant fish and preparation process thereof | |
| CN102342502A (en) | Processing formula and technology of rice-flavored meat foodstuff | |
| CN103919171B (en) | A kind of preparation method of instant leisure fillet | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN102144782A (en) | Crispy meat floss | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN104187869A (en) | Method of manufacturing quick-frozen imitated shrimp slices by utilization of small salmon meat pieces and crayfish | |
| CN108740808A (en) | A kind of formula and production method of the instant pig tongue product of leisure | |
| CN107744103A (en) | A kind of band bone chicken can and its processing method | |
| CN107801921A (en) | Quercus leaf steak and cooking process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |