CN105167008A - 一种凤梨风味虾球及其制作方法 - Google Patents
一种凤梨风味虾球及其制作方法 Download PDFInfo
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- CN105167008A CN105167008A CN201510625014.7A CN201510625014A CN105167008A CN 105167008 A CN105167008 A CN 105167008A CN 201510625014 A CN201510625014 A CN 201510625014A CN 105167008 A CN105167008 A CN 105167008A
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Abstract
本发明公开了一种凤梨风味虾球及其制作方法。所述凤梨风味虾球,由以下重量份的原料制成,虾仁45~55份、鱼肉15~25份、凤梨5~8份、蛋清5~8份、猪脂肪3~6份、玫瑰花3~5份、鲜百合3~5份、芦笋3~5份、核桃仁3~5份、水?8~10份、淀粉6~10份、盐0.5~2份、复合磷酸盐0.01~0.03份、糖0.3~1.5份、味精0.2~0.8份、木糖0.5~1份、白胡椒粉0.01~0.05份、色拉油0.2~2份。本发明具有以下有益效果:采用的虾仁、凤梨、玫瑰花、鲜百合、芦笋、核桃仁为营养互补的食材,相结合能使产品更加的鲜美、嫩滑,且能更好的补充人体缺乏的微量元素,营养更丰富。
Description
技术领域
本发明涉及一种虾球及其制作方法,具体说是一种凤梨风味虾球及其制作方法。
背景技术
随着人们生活水平的提高,虾球已经成为人们经常食用的小吃。虾球原是湖北武汉的汉族特色小吃,是大排档的特色菜肴,由小龙虾去掉含内脏的上半身,用余下卷曲如球的下半身,放姜、蒜、辣椒、花椒、葱等暴炒后制成,外壳焦红,肉质雪白,鲜嫩可口,目前的虾球由虾肉制成,是小吃店、火锅店必备食材。
但是,目前的虾球营养成分仍然较单一,而且虾仁与某些水果同吃会带来一定的不良反应。虾含有比较丰富的蛋白质和钙等营养物质,如果把它们与含有鞣酸的水果,如葡萄、石榴、山楂、柿子等同食,不仅会降低蛋白质的营养价值,而且鞣酸和钙离子结合形成不溶性结合物刺激肠胃,引起人体不适,出现呕吐、头晕、恶心和腹痛腹泻等症状,因此,提供一种营养更丰富,且搭配合理的虾球是目前面临的一个问题。
专利号CN103416788B(一种即食型小龙虾香酥虾球制品)公布了一种虾球制品,主要由小龙虾、香葱、生姜、麦芽糊精、调味料等制成,没有添加其他水果等作为辅料,而虾仁与某些水果同吃会带来一定的不良反应,因此本发明对添加哪种水果、添加多少的做法没有技术启示。
发明内容
本发明所要解决的技术问题是提供一种凤梨风味虾球及其制作方法,不仅营养更丰富,而且营养搭配也更合理。
为解决上述技术问题,本发明的技术方案是:一种凤梨风味虾球,由以下重量份的原料制成:虾仁45~55份、鱼肉15~25份、凤梨5~8份、蛋清5~8份、猪脂肪3~6份、玫瑰花3~5份、鲜百合3~5份、芦笋3~5份、核桃仁3~5份、水8~10份、淀粉6~10份、盐0.5~2份、复合磷酸盐0.01~0.03份、糖0.3~1.5份、味精0.2~0.8份、木糖0.5~1份、白胡椒粉0.01~0.05份、色拉油0.2~2份。
本发明还提供了上述凤梨风味虾球的制作方法,包括以下步骤:
(1)原料预处理:选取各配料,将虾仁挑选、清洗沥干后,用2mm绞孔的绞肉机绞成2mm3大小的颗粒状的虾仁丁备用;再将凤梨去叶去皮,用斩拌机斩成3~5mm大小的块状凤梨丁;猪脂肪用绞肉机斩碎,冷冻备用;将玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌成花泥保鲜备用;
(2)斩拌:①将鱼肉投入斩拌机中,用1500~2000r/min低速斩至小颗粒并稍有粘性;②然后依次放入复合磷酸盐、盐,用3000~4000r/min高速斩至肉馅有粘性;③放入糖、水、天然香辛料及淀粉,用1500~2000r/min低速斩拌至颗粒完全融化,馅有较强粘性、细腻光滑;④加入虾仁丁、凤梨丁、花泥,以100~300r/min低速搅拌均匀制成馅料,将打好的馅料倒入干净、消毒后馅车中,放0~4℃保鲜库备用;
(3)成型:将斩拌好的馅料利用成型机加工成相应规格的球形,制成生的虾球;
(4)蒸煮:将生虾球在55℃~75℃温度内定性后,于95℃煮制6~10min蒸熟;
(5)油炸:将蒸熟的虾球用40℃~55℃的热风烘干2~3min,然后倒入油炸机进行油炸,至外观为金黄色时捞出;
(6)预冷及速冻:将油炸后的虾球放入离心机,以40~50r/min旋转3~5min,虾球中心温度预冷15℃以下时,将虾球取出送入速冻库中进行速冻至其中心温度降至-20℃以下;
(7)包装入库:按要求将速冻后的油炸后虾球进行包装,将产品放在-18℃以下的冷藏库冷藏。
由于采用了上述技术方案,一种凤梨风味虾球由虾仁、鱼肉、凤梨、蛋清、猪脂肪、玫瑰花、鲜百合、芦笋、核桃仁等原料制成,其中,虾仁肉质松软,易消化,且具有极高的营养价值,能增强人体的免疫力,具有补肾壮阳、抗早衰、通乳抗毒、养血固精、化淤解毒、益气滋阳、通络止痛、开胃化痰等功效。
凤梨营养丰富,其成分包括醣类、蛋白质、脂肪、维生素A、B1、B2、C、E、蛋白质分解酵素及钙、磷、铁、有机酸类等且不含鞣酸,尤其以维生素C含量最高。
本发明中玫瑰花采用***,玫瑰花中含有300多种化学成份,如芳香的醇、醛、脂肪酸、酚和含香精的油和脂,玫瑰初开的花朵及根可入药,有理气、活血、收敛等作用、主治***,跌打损伤、肝气胃痛,乳臃肿痛等症,玫瑰花瓣提炼而得的玫瑰精油,可活化男性荷尔蒙及***,玫瑰精油还可以改善皮肤质地,促进血液循环及新陈代谢,添加到虾球中还有助于提高虾球的色彩,使虾球更艳丽,色彩更诱人。
百合除含有蛋白质21.29%、脂肪12.43%、还原糖11.47%、淀粉1.61%,及钙、磷、铁、每百克含1.443毫克维生素B、21.2毫克维生素C等营养素外,还含有一些特殊的营养成分,如秋水仙碱等多种生物碱。
芦笋嫩茎中含有丰富的蛋白质、维生素、矿物质和人体所需的微量元素等,另外芦笋中含有特有的天门冬酰胺,及物质,对心血管病、水肿、膀胱炎、白血病均有疗效,也有抗癌的效果,因此长期食用芦笋有益脾胃,对人体许多疾病有很好的治疗效果。
核桃:1.补虚强体,提供营养:经动物实验证明,含胡桃油的混合脂肪饮食,可使体重增长,血清白蛋白增加,而血胆固醇水平升高却较慢,故核桃是难得的一种高脂肪性物质的补养品;2.消炎杀菌,养护皮肤:桃核仁有直接的抑菌消炎作用。据临床报道,将核桃仁捣烂制成的核桃焦油氧化锌糊膏,治疗皮炎、湿疹,有效率可达100%。核桃仁富含的油脂,有利于润泽肌肤,保持人体活力;3.防癌抗癌:实验证明,核桃有效成分对小鼠S37肿瘤有抑制作用。核桃技对多种肿瘤,如食道癌、胃癌、鼻咽癌、肺癌、甲状腺癌、淋巴肉瘤等都有一定的抑制作用。此外,核桃对癌症患者还有镇痛,提升白细胞及保护肝脏等作用;4.健脑防老:核桃仁含有较多的蛋白质及人体营养必需的不饱和脂肪酸,这些成分皆为大脑组织细胞代谢的重要物质,能滋养脑细胞,增强脑功能;5.净化血液,降低胆固醇:核桃仁能减少肠道对胆固醇的吸收。并可溶解胆固醇,排除血管壁内的“污垢杂质”使血液净化,从而为人体提供更好的新鲜血液。所以,核桃仁有防止动脉硬化,降低胆固醇的作用。此外,核桃还可用于治疗非胰岛素依赖型糖尿病;6.核桃仁中含有较多的蛋白质和人体必需的不饱和脂肪酸,这些成分有非常好的补脑效果,能滋养脑细胞,增强脑功能。
虾仁、鱼肉、凤梨、玫瑰花、鲜百合、芦笋、核桃仁等不仅不会产生食物相克,而且这些食材的有益营养成分综合作用于人体,具有良好的营养滋补之功,特别在秋季食用时,对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。
发明具有以下有益效果:本发明将凤梨、玫瑰花、鲜百合、芦笋、核桃仁应用虾球加工中,利于产业化生产,扩大了其食用范围。本产品外观金黄色,口感嫩滑,虾仁颗粒清晰可现,口味独特,适用于炭烤、油煎、微波、蒸煮、配菜等多种不同食用方法。采用的虾仁、凤梨、玫瑰花、鲜百合、芦笋、核桃仁为营养互补的食材,不仅口味独特,使产品更加的鲜美、嫩滑,能更好的补充人体缺乏的微量元素,营养更丰富,更重要的是虾仁与凤梨这种水果巧妙的结合在一起,且不会发生不良反应。
具体实施方式
下面结合具体实施例对本发明做进一步地说明。
实施例1
一种凤梨风味虾球,由以下重量份的原料制成:虾仁4500g、鱼肉1500g、凤梨500g、蛋清500g、猪脂肪300g、玫瑰花300g、鲜百合300g、芦笋300g、核桃仁300g、水800g、淀粉600g、盐50g、复合磷酸盐1g、糖30g、味精20g、木糖50g、白胡椒粉1g、色拉油20g。
上述凤梨风味虾球的制作方法,包括以下步骤:
(1)原料预处理:选取各配料,将虾仁挑选、清洗沥干后,用2mm绞孔的绞肉机绞成2mm3大小的颗粒状的虾仁丁备用;再将凤梨去叶去皮,用斩拌机斩成3mm大小的块状凤梨丁;猪脂肪用绞肉机斩碎,冷冻备用;将玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌成花泥保鲜备用,玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌时,斩拌转速为450r/min,斩拌时间为8min;
(2)斩拌:①将鱼肉投入斩拌机中,用1500r/min低速斩至小颗粒并稍有粘性;②然后依次放入复合磷酸盐、盐,用3000r/min高速斩至肉馅有粘性;③放入糖、水、天然香辛料及淀粉,用1500r/min低速斩拌至颗粒完全融化,馅有较强粘性、细腻光滑;④加入虾仁丁、凤梨丁、花泥,以100r/min低速搅拌均匀制成馅料,将打好的馅料倒入干净、消毒后馅车中,放0~4℃保鲜库备用;
(3)成型:将斩拌好的馅料利用成型机加工成相应规格的球形,制成生的虾球;
(4)蒸煮:将生虾球在55℃温度内定性后,于95℃煮制6min蒸熟;
(5)油炸:将蒸熟的虾球用40℃的热风烘干2min,然后倒入油炸机进行油炸,油炸温度为160℃,油炸时间1min,至外观为金黄色时捞出;
(6)预冷及速冻:将油炸后的虾球放入离心机,以40r/min旋转3min,虾球中心温度预冷15℃以下时,将虾球取出送入速冻库中进行速冻至其中心温度降至-20℃以下;
(7)包装入库:按要求将速冻后的油炸后虾球进行包装,将产品放在-18℃以下的冷藏库冷藏。
实施例2
一种凤梨风味虾球,由以下重量份的原料制成虾仁5500g、鱼肉2500g、凤梨800g、蛋清800g、猪脂肪600g、玫瑰花500h、鲜百合500g、芦笋500g、核桃仁500g、水1000g、淀粉1000g、盐200g、复合磷酸盐3g、糖150、味精80g、木糖100g、白胡椒粉5g、色拉油200g。
上述凤梨风味虾球的制作方法,包括以下步骤:
(1)原料预处理:选取各配料,将虾仁挑选、清洗沥干后,用2mm绞孔的绞肉机绞成2mm3大小的颗粒状的虾仁丁备用;再将凤梨去叶去皮,用斩拌机斩成5mm大小的块状凤梨丁;猪脂肪用绞肉机斩碎,冷冻备用;将玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌成花泥保鲜备用,玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌时,斩拌转速为450~550r/min,斩拌时间为8~12min;
(2)斩拌:①将鱼肉投入斩拌机中,用1500~2000r/min低速斩至小颗粒并稍有粘性;②然后依次放入复合磷酸盐、盐,用3000~4000r/min高速斩至肉馅有粘性;③放入糖、水、天然香辛料及淀粉,用1500~2000r/min低速斩拌至颗粒完全融化,馅有较强粘性、细腻光滑;④加入虾仁丁、凤梨丁、花泥,以100~300r/min低速搅拌均匀制成馅料,将打好的馅料倒入干净、消毒后馅车中,放0~4℃保鲜库备用;
(3)成型:将斩拌好的馅料利用成型机加工成相应规格的球形,制成生的虾球;
(4)蒸煮:将生虾球在75℃温度内定性后,于95℃煮制10min蒸熟;
(5)油炸:将蒸熟的虾球用55℃的热风烘干3min,然后倒入油炸机进行油炸,油炸温度为180℃,油炸时间2min,至外观为金黄色时捞出;
(6)预冷及速冻:将油炸后的虾球放入离心机,以50r/min旋转5min,虾球中心温度预冷15℃以下时,将虾球取出送入速冻库中进行速冻至其中心温度降至-20℃以下;
(7)包装入库:按要求将速冻后的油炸后虾球进行包装,将产品放在-18℃以下的冷藏库冷藏。
实施例3
一种凤梨风味虾球,由以下重量份原料制成:虾仁4800g、鱼肉1500g、凤梨800g、蛋清500g、猪脂肪600g、玫瑰花400g、鲜百合400g、芦笋300g、核桃仁500g、水900g、淀粉800g、盐150g、复合磷酸盐2g、糖110g、味精50g、木糖60g份、白胡椒粉3g、色拉油120g。
上述凤梨风味虾球的制作方法,包括以下步骤:
(1)原料预处理:选取各配料,将虾仁挑选、清洗沥干后,用2mm绞孔的绞肉机绞成2mm3大小的颗粒状的虾仁丁备用;再将凤梨去叶去皮,用斩拌机斩成4mm大小的块状凤梨丁;猪脂肪用绞肉机斩碎,冷冻备用;将玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌成花泥保鲜备用,玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌时,斩拌转速为500r/min,斩拌时间为10min;
(2)斩拌:①将鱼肉投入斩拌机中,用1800r/min低速斩至小颗粒并稍有粘性;②然后依次放入复合磷酸盐、盐,用3500r/min高速斩至肉馅有粘性;③放入糖、水、天然香辛料及淀粉,用1800r/min低速斩拌至颗粒完全融化,馅有较强粘性、细腻光滑;④加入虾仁丁、凤梨丁、花泥,以200r/min低速搅拌均匀制成馅料,将打好的馅料倒入干净、消毒后馅车中,放0~4℃保鲜库备用;
(3)成型:将斩拌好的馅料利用成型机加工成相应规格的球形,制成生的虾球;
(4)蒸煮:将生虾球在60℃温度内定性后,于95℃煮制10min蒸熟;
(5)油炸:将蒸熟的虾球用50℃的热风烘干2.5min,然后倒入油炸机进行油炸,油炸温度为170℃,油炸时间1.5min,至外观为金黄色时捞出;
(6)预冷及速冻:将油炸后的虾球放入离心机,以45r/min旋转4min,虾球中心温度预冷15℃以下时,将虾球取出送入速冻库中进行速冻至其中心温度降至-20℃以下;
(7)包装入库:按要求将速冻后的油炸后虾球进行包装,将产品放在-18℃以下的冷藏库冷藏。
下表为本发明三个实施例凤梨风味虾球与对比文件专利号CN103416788B(一种即食型小龙虾香酥虾球制品)的凝胶强度、咀嚼度等各项口感指标等指标对比如下:
检测项目 | 对比文件 | 实施例1 | 实施例2 | 实施例3 |
凝胶强度(N.mm) | 282.5±8.5 | 292.8±7.5 | 290.±6.5 | 296.±6.5 |
硬度(N) | 16.5±0.05 | 18.8±0.1 | 18.2±0.08 | 19.2±0.08 |
弹性(mm) | 5.10±0.05 | 5.64±0.1 | 5.52±0.05 | 5.72±0.05 |
内聚性(mm) | 0.66±0.03 | 0.74±0.04 | 0.73±0.03 | 0.83±0.03 |
胶粘性(N) | 11.2±0.01 | 12.6±0.03 | 12.3±0.03 | 13.3±0.03 |
咀嚼度(mJ) | 79.1±0.02 | 85.3±5.5 | 84.6±6.3 | 85.6±6.3 |
口感 | 口感偏软、弹性差 | 口感嫩脆、弹性较好 | 口感嫩脆、弹性好 | 口感嫩脆、弹性好 |
解冻压缩失水率(%) | 7.1±0.05 | 6.1±0.1 | 5.6±0.1 | 5.5±0.1 |
下表为本发明三个实施例凤梨风味虾球与对比文件专利号CN103416788B(一种即食型小龙虾香酥虾球制品)的每百克主要营养成分指标对比如下:
微量元素 | 对比文件 | 实施例1 | 实施例2 | 本实施例3 |
钙(mg) | 502±20 | 632±20 | 645±20 | 641±20 |
磷(mg) | 3903±100 | 3800±100 | 3850±100 | 3860±100 |
钾(mg) | 3669±100 | 3869±100 | 3969±100 | 3921±100 |
铜(mg) | 3.7±0.03 | 3.6±0.03 | 3.8±0.03 | 3.6±0.03 |
镁(mg) | 444.6±4 | 644.9±4 | 562.8±4 | 627.4±4 |
铁(mg) | 58.7±0.3 | 57.7±0.3 | 55.9±0.3 | 57.2±0.3 |
锌(mg) | 38.2±0.5 | 68.2±0.5 | 61.3±0.5 | 69.8±0.5 |
硒(μg) | 199±30 | 300±30 | 267±30 | 289±30 |
锰(mg) | 12.1±0.5 | 22.1±0.5 | 23.4±0.5 | 21.6±0.5 |
碘(μg) | 123±6 | 110±6 | 100±6 | 106±6 |
维生素A(μg) | 402±10 | 536±10 | 548±10 | 557±10 |
维生素D(μg) | 4.9±0.3 | 6.2±0.3 | 5.2±0.3 | 6.5±0.3 |
维生素E(mg) | 19.9±1 | 32.8±1 | 30.5±1 | 33.4±1 |
维生素K(μg) | 1.72±0.05 | 3.22±0.05 | 3.53±0.05 | 3.54±0.05 |
维生素C(mg) | 4.63±0.06 | 10.5±0.1 | 11.2±0.1 | 11.8±0.2 |
维生素B1(mg) | 0.86±0.05 | 1.78±0.05 | 1.87±0.05 | 1.88±0.05 |
维生素B2(mg) | 0.03±0.002 | 0.1±0.05 | 0.09±0.05 | 0.12±0.05 |
维生素B6(mg) | 1.1±0.05 | 1.9±0.08 | 1.8±0.08 | 1.8±0.08 |
维生素B12(mg) | 12.4±0.6 | 17.5±0.8 | 16.8±0.8 | 17.2±0.8 |
胡萝卜素(mg) | 29±2 | 42±5 | 40±5 | 48±5 |
膳食纤维(g) | 16.9±0.5 | 78.2±5 | 87.1±5 | 82.3±5 |
泛酸(mg) | 0.1±0.05 | 0.07±0.01 | 0.06±0.01 | 0.06±0.01 |
叶酸(μg) | 52.5±6 | 63.5±6 | 59.9±6 | 62.5±6 |
核黄素(mg) | 3.05±0.05 | 2.59±0.05 | 2.12±0.05 | 2.23±0.05 |
本发明中用到的绞肉机、斩拌机、馅车、成型机、油炸机、离心机等设备均为本领域的常用设备,在此不再赘述。
以上所述仅为本发明示意性的具体实施方式,并非用以限定本发明的范围。任何本领域的技术人员,在不脱离本发明的构思和原则的前提下所作出的等同变化与修改,均应属于本发明保护的范围。
Claims (6)
1.一种凤梨风味虾球,其特征在于,由以下重量份的原料制成:虾仁45~55份、鱼肉15~25份、凤梨5~8份、蛋清5~8份、猪脂肪3~6份、玫瑰花3~5份、鲜百合3~5份、芦笋3~5份、核桃仁3~5份、水8~10份、淀粉6~10份、盐0.5~2份、复合磷酸盐0.01~0.03份、糖0.3~1.5份、味精0.2~0.8份、木糖0.5~1份、白胡椒粉0.01~0.05份、色拉油0.2~2份。
2.如权利要求1所述的一种凤梨风味虾球的制作方法,其特征在于,由以下重量份的原料制成:虾仁48份、鱼肉15份、凤梨8份、蛋清5份、猪脂肪6份、玫瑰花4份、鲜百合4份、芦笋3份、核桃仁5份、水9份、淀粉8份、盐1.5份、复合磷酸盐0.02份、糖1.1份、味精0.5份、木糖0.6份、白胡椒粉0.03份、色拉油1.2份。
3.如权利要求1或2所述的一种凤梨风味虾球的制作方法,其特征在于,包括以下步骤:
(1)原料预处理:选取各配料,将虾仁挑选、清洗沥干后,用2mm绞孔的绞肉机绞成2mm3大小的颗粒状的虾仁丁备用;再将凤梨去叶去皮,用斩拌机斩成3~5mm大小的块状凤梨丁;猪脂肪用绞肉机斩碎,冷冻备用;将玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌成花泥保鲜备用;
(2)斩拌:①将鱼肉投入斩拌机中,用1500~2000r/min低速斩至小颗粒并稍有粘性;②然后依次放入复合磷酸盐、盐,用3000~4000r/min高速斩至肉馅有粘性;③放入糖、水、天然香辛料及淀粉,用1500~2000r/min低速斩拌至颗粒完全融化,馅有较强粘性、细腻光滑;④加入虾仁丁、凤梨丁、花泥,以100~300r/min低速搅拌均匀制成馅料,将打好的馅料倒入干净、消毒后馅车中,放0~4℃保鲜库备用;
(3)成型:将斩拌好的馅料利用成型机加工成相应规格的球形,制成生的虾球;
(4)蒸煮:将生虾球在55℃~75℃温度内定性后,于95℃煮制6~10min蒸熟;
(5)油炸:将蒸熟的虾球用40℃~55℃的热风烘干2~3min,然后倒入油炸机进行油炸,至外观为金黄色时捞出;
(6)预冷及速冻:将油炸后的虾球放入离心机,以40~50r/min旋转3~5min,虾球中心温度预冷15℃以下时,将虾球取出送入速冻库中进行速冻至其中心温度降至-20℃以下;
(7)包装入库:按要求将速冻后的油炸后虾球进行包装,将产品放在-18℃以下的冷藏库冷藏。
4.如权利要求3所述的一种凤梨风味虾球的制作方法,其特征在于:所述步骤(1)中,玫瑰花、鲜百合、芦笋、核桃仁放入搅拌机斩拌时,斩拌转速为450~550r/min,斩拌时间为8~12min。
5.如权利要求3所述的一种凤梨风味虾球的制作方法,其特征在于:所述步骤(5)中,油炸温度为160℃~180℃,油炸时间1~2min。
6.如权利要求3所述的一种凤梨风味虾球的制作方法,其特征在于:所述步骤(1)中,虾仁丁与凤梨丁的大小体积比为1:2。
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CN106722408A (zh) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | 一种鱼肉龙虾仁的制作方法 |
CN106923248A (zh) * | 2017-04-24 | 2017-07-07 | 福建新华东食品有限公司 | 一种虾丸的生产方法 |
CN109699954A (zh) * | 2019-03-08 | 2019-05-03 | 合浦果香园食品有限公司 | 一种制备海参水果馅料的方法 |
CN111713657A (zh) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | 一种基于蔬菜纤维和虾肉蛋白的翡翠虾球制备方法 |
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CN106722408A (zh) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | 一种鱼肉龙虾仁的制作方法 |
CN106923248A (zh) * | 2017-04-24 | 2017-07-07 | 福建新华东食品有限公司 | 一种虾丸的生产方法 |
CN109699954A (zh) * | 2019-03-08 | 2019-05-03 | 合浦果香园食品有限公司 | 一种制备海参水果馅料的方法 |
CN111713657A (zh) * | 2020-07-24 | 2020-09-29 | 天津市宽达水产食品有限公司 | 一种基于蔬菜纤维和虾肉蛋白的翡翠虾球制备方法 |
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