CN104509853A - Ready-to-eat sipunculus nudus piece - Google Patents
Ready-to-eat sipunculus nudus piece Download PDFInfo
- Publication number
- CN104509853A CN104509853A CN201310462357.7A CN201310462357A CN104509853A CN 104509853 A CN104509853 A CN 104509853A CN 201310462357 A CN201310462357 A CN 201310462357A CN 104509853 A CN104509853 A CN 104509853A
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- sipunculus nudus
- grams
- parts
- minutes
- preparation
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- 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.)
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Links
- 241000237854 Sipunculus nudus Species 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 7
- 239000008120 corn starch Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 4
- 239000004677 Nylon Substances 0.000 claims description 25
- 229920001778 nylon Polymers 0.000 claims description 25
- 239000008294 cold cream Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000004744 fabric Substances 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 6
- 229940099112 cornstarch Drugs 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 208000034189 Sclerosis Diseases 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 5
- 239000000945 filler Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 235000013580 sausages Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract 4
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 241000243812 Arenicola marina Species 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 240000001307 Myosotis scorpioides Species 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000010339 dilation Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 235000013606 potato chips Nutrition 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Beans For Foods Or Fodder (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a ready-to-eat sipunculus nudus piece which is prepared with sipunculus nudus as a main raw material with addition of corn starch and potato starch and other auxiliary materials. The invention also discloses a preparation method of the ready-to-eat sipunculus nudus piece, wherein the preparation method comprises steps of preparing minced sipunculus nudus, preparing a cold paste, performing a moulding process, steam-cooking the moulded materials, refrigerating the steam-cooked materials, cutting the materials into pieces, oil-frying the pieces, roll-grinding the pieces and packaging a finish product. The finish product is crispy and delicious, is delicious and crispy in taste, is high in nutritional value and has a special fresh taste of the sipunculus nudus.
Description
Technical field
The present invention relates to a kind of instant Sipunculus nudus sheet, particularly relate to a kind of preparation method of instant Sipunculus nudus sheet.
Background technology
Sipunculus nudus, is also called Sipunculus nudus, is commonly called as " sandworm ", sandworm is except delicious flavour, sandworm nutritive value and food therapy value go even farther than sea cucumber, shark's fin, are described as " ocean Chinese caterpillar fungus ", and some places are replaced " Cordyceps sinensis " for dietotherapy.It is rich in protein, polypeptide moiety, 17 seed amino acids, wherein the amino acid content of needed by human is very high, in addition also have anti-oxidant containing 12 kinds of trace elements and cordycepins etc. such as calcium, phosphorus, iron, zinc, manganese, magnesium, antibacterial, radioresistance, antiviral, antifatigue, anti-cancer, immunity moderation, the nutritional labeling of delaying senility function.
Generally have prawn slice, potato chips on the market at present, the very delicious Sipunculus nudus that make use of that I studies invention product does raw material, is the original creation product of this based food domestic, is not only incorporated in product by strong sea food flavor, and rich in nutritive value.
Summary of the invention
Main purpose of the present invention is to provide a kind of instant Sipunculus nudus sheet of seafood thick taste.
Another object of the present invention is to provide a kind of preparation method of above-mentioned instant Sipunculus nudus sheet.
For achieving the above object, the present invention takes following technical scheme:
A kind of instant Sipunculus nudus sheet, is characterized in that, containing following raw material, prepare by following portions by weight:
Sipunculus nudus meat 400 ~ 500 parts, ocean fish gruel 30 ~ 60 parts, cornstarch 400 ~ 500 parts, farina 400 ~ 500 parts, 1800 ~ 2000 parts, cold water, monosodium glutamate 0.8 ~ 1.5 part, granulated sugar 170 ~ 200 parts, salt 60 ~ 90 parts, 70 ~ 90 parts, egg, yeast powder 2 ~ 3 parts, 30 ~ 40 parts, soy sauce.
The preparation method of described instant Sipunculus nudus sheet, is characterized in that, its concrete steps and technique are:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel;
Second step prepares cold cream body: drop into agitator in other raw materials by proportioning by rotten for Sipunculus nudus, stir and mix for 30 ~ 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 ~ 50 minutes, makes very uniform cold cream body;
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 2 ~ 4 centimetres, length 40 ~ 60 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly;
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 35 ~ 45 minutes;
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 20 ~ 25 hours, makes ripe dough reach sclerosis with applicable section;
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick;
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 5 ~ 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 ~ 6 hours, be dried to water content 8 ~ 12%;
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 ~ 20 seconds;
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product;
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Product of the present invention has following beneficial effect:
1) product instant bagged of the present invention, dilation is good and have the distinctive delicious taste of Sipunculus nudus.
2) product of the present invention is because adding farina and special taste.
3) crisp fragrant good to eat, the crisp taste of product of the present invention, be of high nutritive value.
Detailed description of the invention:
Below the specific embodiment of the present invention is elaborated:
Embodiment 1
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 500 grams, rotten 60 grams of ocean fish, cornstarch 500 grams, farina 500 grams, 2000 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 200 grams, salt 90 grams, 90 grams, egg, yeast powder 3 grams, 40 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 50 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 25 hours, makes ripe dough reach sclerosis with applicable section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 6 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 20 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Embodiment 2
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 400 grams, rotten 30 grams of ocean fish, cornstarch 400 grams, farina 400 grams, 1800 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 170 grams, salt 60 grams, 70 grams, egg, yeast powder 2 grams, 30 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 24 hours, makes ripe dough reach sclerosis to be suitable for section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is dry: the xeothermic air-flow of above-mentioned thin slice by 60 ~ 70 DEG C, predry 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 17 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Embodiment 3
Instant Sipunculus nudus sheet, adopts following raw material, prepares by following weight ratio:
Sipunculus nudus meat 100 grams, rotten 15 grams of ocean fish, cornstarch 120 grams, farina 100 grams, 500 grams, cold water, monosodium glutamate 0.8 gram, granulated sugar 30 grams, salt 20 grams, 20 grams, egg, yeast powder 0.5 gram, 5 grams, soy sauce.
Concrete preparation method:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: by Sipunculus nudus, rotten and other raw materials are by proportioning input agitator, stir and mix for 30 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 4 centimetres, length 50 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 40 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 22 hours, makes ripe dough reach sclerosis to be suitable for section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is dry: the xeothermic air-flow of above-mentioned thin slice by 60 ~ 70 DEG C, predry 7 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
Above-described is only embodiments of the present invention.Obvious specific implementation of the present invention is not subject to the restrictions described above; as long as have employed the unsubstantiality that method of the present invention is conceived and technical scheme is carried out to improve; or design of the present invention and technical scheme directly applied to other occasions, all within protection scope of the present invention without to improve.
Claims (5)
1. an instant Sipunculus nudus sheet, is characterized in that, described instant Sipunculus nudus sheet contains following raw material, prepares by following portions by weight:
Sipunculus nudus meat 400 ~ 500 parts, ocean fish gruel 30 ~ 60 parts, cornstarch 400 ~ 500 parts, farina 400 ~ 500 parts, 1800 ~ 2000 parts, cold water, monosodium glutamate 0.8 ~ 1.5 part, granulated sugar 170 ~ 200 parts, salt 60 ~ 90 parts, 70 ~ 90 parts, egg, yeast powder 2 ~ 3 parts, 30 ~ 40 parts, soy sauce.
The concrete steps of described preparation method and technique are:
The first step prepares Sipunculus nudus gruel: by pulp furnish, the Sipunculus nudus of cleaning is dropped into three road beaters, first crosses mesh size 1.0 ~ 1.2mm, second crosses mesh size 0.7 ~ 0.9mm, and mesh size 0.5 ~ 0.8mm is crossed in the 3rd road, makes Sipunculus nudus gruel.
Second step prepares cold cream body: drop into agitator in other raw materials by proportioning by rotten for Sipunculus nudus, stir and mix for 30 ~ 40 minutes, rough one-tenth soft paste, then puts into that crutcher (dough mixing machine) is inner rubs up 40 ~ 50 minutes, makes very uniform cold cream body.
3rd one-step forming: by cold cream body by sausage filler, cold cream body be filled to diameter 2 ~ 4 centimetres, length 40 ~ 60 centimetres Nylon Bag device among, with the cloth crossed through steam treatment in advance Nylon Bag good for filling wrapping firmly.
4th step cooks: by the dough cylinder Steam Heating of wrapping in Nylon Bag to 110 ~ 130 DEG C, cooked and gelatinization through 35 ~ 45 minutes.
5th step refrigeration: when divesting Nylon Bag removing wrapping cloth, the ripe dough in Nylon Bag being moved in the freezer of less than 0 DEG C and lowers the temperature, refrigerating 20 ~ 25 hours, makes ripe dough reach sclerosis with applicable section.
6th step section: the thin slice above-mentioned cylindric ripe dough being cut into 2 ~ 3 millimeters thick.
7th step is smoked: above-mentioned thin slice by the xeothermic air-flow of 60 ~ 70 DEG C, predry 5 ~ 10 minutes, then puts into baking room and is warmed to 50 DEG C and smokes 5 ~ 6 hours, be dried to water content 8 ~ 12%.
8th step is fried: poured into by vegetable oil in pot and be heated to 140 ~ 150 DEG C, and the said goods is put into pot fried 10 ~ 20 seconds.
9th step spreading: the Sipunculus nudus sheet after fried is passed through spreading equipment, and spreading is smooth to Sipunculus nudus sheet, and is removed by vegetable oil unnecessary on lamellar body, makes finished product.
Tenth step packaging: quantitatively installed in packaging bag by the qualified finished product of detection, air drying stores.
2. preparation method as claimed in claim 1, it is characterized in that, described instant Sipunculus nudus sheet contains following raw material, prepares by following weight ratio:
Sipunculus nudus meat 500 grams, rotten 60 grams of ocean fish, cornstarch 500 grams, farina 500 grams, 2000 grams, cold water, monosodium glutamate 1.5 grams, granulated sugar 200 grams, salt 90 grams, 90 grams, egg, yeast powder 3 grams, 40 grams, soy sauce.
3. preparation method as claimed in claim 1, it is characterized in that, in described 4th step, the best cooks with gelatinization time is 40 minutes.
4. preparation method as claimed in claim 1, it is characterized in that, in described 7th step, best baking time is 6 hours.
5. preparation method as claimed in claim 1, it is characterized in that, in described 8th step, best deep-fat frying time was 18 seconds.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462357.7A CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant Sipunculus nudus sheet |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310462357.7A CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant Sipunculus nudus sheet |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104509853A true CN104509853A (en) | 2015-04-15 |
| CN104509853B CN104509853B (en) | 2016-09-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310462357.7A Active CN104509853B (en) | 2013-10-08 | 2013-10-08 | A kind of instant Sipunculus nudus sheet |
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| Country | Link |
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| CN (1) | CN104509853B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072577A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant mud fourth sheet and preparation method thereof |
| CN106072084A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant Concha Ostreae sheet and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169081A (en) * | 2013-03-22 | 2013-06-26 | 薛命雄 | Sandworm polypeptide enteric capsule |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103330204A (en) * | 2013-07-03 | 2013-10-02 | 广西壮族自治区海洋研究所 | Sipunculus nudus polysaccharide oral liquid |
-
2013
- 2013-10-08 CN CN201310462357.7A patent/CN104509853B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103169081A (en) * | 2013-03-22 | 2013-06-26 | 薛命雄 | Sandworm polypeptide enteric capsule |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103330204A (en) * | 2013-07-03 | 2013-10-02 | 广西壮族自治区海洋研究所 | Sipunculus nudus polysaccharide oral liquid |
Non-Patent Citations (2)
| Title |
|---|
| 向世杰 等: "爬沙虫食品加工工艺研究", 《四川烹饪高等专科学校学报》 * |
| 李本亭: "沙虫 沙肠子 星虫", 《海洋世界》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072577A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant mud fourth sheet and preparation method thereof |
| CN106072084A (en) * | 2016-07-08 | 2016-11-09 | 柯湘 | A kind of instant Concha Ostreae sheet and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104509853B (en) | 2016-09-14 |
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