CN105995648A - Seafood-fish cakes and preparation method thereof - Google Patents
Seafood-fish cakes and preparation method thereof Download PDFInfo
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- CN105995648A CN105995648A CN201610370581.7A CN201610370581A CN105995648A CN 105995648 A CN105995648 A CN 105995648A CN 201610370581 A CN201610370581 A CN 201610370581A CN 105995648 A CN105995648 A CN 105995648A
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Abstract
The invention relates to the technical field of food producing and processing, and discloses seafood-fish cakes and a preparation method thereof. Based on the concept of healthy diet, the invention provides healthy and nutritious seafood-fish cakes which are prepared completely without addition of food additives. The healthy and nutritious seafood-fish cakes are developed by using the following ingredients: seafood meat and grass carp meat as main raw-materials; fat pork, egg white and hen-egg yolks as auxiliary materials; and ginger juice, scallion juice and so on as seasonings. The seafood meat used in the seafood-fish cakes and the preparation method thereof is coarse in fiber texture, insufficient in stickiness and low in economic values; however, taste and flavor of the seafood meat are improved while edible values and economic values of the seafood meat are increased by carrying out technological processes. Moreover, formula parameters of the seafood-fish cakes are exactly optimized after continuous exploration and experiments carried out by the applicant of the invention; and the seafood-fish cakes are prepared by utilizing simple and stable technologies. The prepared seafood-fish cakes are bright and neat in color and luster as well as fine, tender and very elastic in taste. Furthermore, original flavors and nutrients in the raw materials of the seafood-fish cakes are preserved to the maximum extents, so that edible demands of different groups of people at various ages are satisfied; thus, the seafood-fish cakes and the preparation method thereof have good promotion and market values.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of seafood breaded fish stick and preparation side thereof
Method.
Background technology
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food
Ask not only delicious nice, but also require natural food safety, nourishing healthy.Fish pill is time-honored surimi product, due to
Its meat is delicate, and fat content is prone to digestion less and is loved by the people, but the various fish pill taste lists occurred in the market
One, trophic structure is single, and finished product fish pill mouthfeel is not good enough, it is difficult to meet the demand of modern people.
Common seafood such as cuttlefish, squid, shrimps and shellfish etc. because having high protein, low fat, advantage low in calories,
Its nutritive value is not less than beef and tuna, and is extensively pursued by market.After the seafood deep processing circulated in the market
Food article mainly have dry products and instant product.But the said goods is after fashionable a period of time, gradually touches the bottom in market,
Its main cause is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, adds through this type of
After the product nutrient loss of engineering sequence is more, and high temperature bakes, product loses moisture, and it is really up to the mark that product exists quality,
The defects such as taste is single, limit consumer groups, particularly child old man.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of color and luster bright clean, mouthfeel is delicate,
Resilient enough；Meanwhile, nutritious, retain the freshest seafood breaded fish stick of clear fresh script.
The present invention also provides for the preparation method of a kind of seafood breaded fish stick, the method technique simple and stable, and can be effectively retained sea
Fresh original local flavor and mouthfeel and nutritional labeling, it is easy to industrialized production.
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of seafood breaded fish stick, described seafood breaded fish stick is made up of the component of following weight:
Wherein, the one during described seafood meat is cuttlefish meat or squid meat.
Preferably, described seafood breaded fish stick is made up of the component of following weight:
Preferably, described seafood breaded fish stick is made up of the component of following weight:
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, develop with
Seafood meat and grass carp meat are primary raw material, with lard, Ovum Gallus domesticus album, egg yolk as adjuvant, with salt, Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. are
The health-nutrition seafood breaded fish stick of flavouring agent.The seafood meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, logical
Cross PROCESS FOR TREATMENT, improve its mouthfeel and taste thereof, improve edibility and the economic worth of seafood, and on affecting seafood fish
The key parameter addition of cake local flavor is investigated, and in the present invention, lard primarily serves abundant mouthfeel, improves the viscous of fish glue
Denseness, lifting tenderness, the effect of increase finished product brightness；Sucus Zingberis and Sucus Allii Fistulosi are mainly used in the fishy smell of Chen Haixian, simultaneously work as increasing
Perfume (or spice) proposes fresh effect；Fecula is mainly used in increasing the viscosity of fish glue, promoting the lubricity of finished product；Ovum Gallus domesticus album can increase finished product
Tenderness, improve finished color；The effect that egg yolk plays and improves finished color level, increases finished product nutrition；The addition shadow of water
Ring finished product tenderness and mouthfeel；In the present invention, salt, Carnis Sus domestica and the component that adds water directly determine whether fish glue can quickly float water
The deal of face, Ovum Gallus domesticus album and fecula affects the color of finished product and fine and smooth degree.By the applicant's constantly explorative experiment optimization
The formulation parameter of seafood breaded fish stick, obtained seafood breaded fish stick color and luster bright clean, mouthfeel is delicate, resilient enough；Meanwhile, nutrition is rich
Richness, retains the freshest of clear fresh script, can meet the eating requirements of each age level different crowd.
The present invention also provides for a kind of method of seafood breaded fish stick simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cleaned up by seafood meat, puts into pulper and blends, and obtains seafood meat young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, putting into blender, to break into fat meat young pilose antler standby
With；
S2. batch mixing: step S1 gained is mixed stirring all through pretreated feedstock, Ovum Gallus domesticus album and remaining component
Even, obtain seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, will make
The seafood breaded fish stick heating system of molding is ripe, and cooling is dried, and obtains finished product seafood breaded fish stick.
Preferably, described in step S11, seafood meat is cleaned up, for first seafood meat being cut into strip, then float with cold water
Wash clean；Described in step S12, grass carp meat is cleaned up, for first grass carp meat being cut into strip, then clean by cold rinse；Should
Step keeps the color and luster of finished product to have pivotal role.
Preferably, mixing time described in step S11 and step S13 is 25～30min, and the long short circuit of mixing time affects fish
The drinking water of glue and the fine and smooth degree of finished product.
Preferably, the method for batch mixing described in step S2 is: first by fine and soft for step S11 gained seafood meat and S12 gained grass carp meat
Fine and soft water, salt, monosodium glutamate stir, and are subsequently adding fat meat young pilose antler and stir, and are eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continuation
Stir；Mixing direction described in step S2 is same direction.First seafood young pilose antler is stirred with water, salt and monosodium glutamate, energy
Preferably improve seafood meat retentiveness, thus increase the elasticity of seafood breaded fish stick, be subsequently adding fat meat young pilose antler and stir, thus improve
The viscosity of mixture, is eventually adding the stirring of other flavouring agents, can control the soft hard degree of gained fish glue, in order to molding and reaching
Effect to seasoning.It is the committed step that formed product determines taste by the process that fine and soft for cuttlefish and grass carp meat young pilose antler make fish glue, puts into auxiliary
The precedence of material and flavoring agent controls all will affect the quality of finished product with stirring order and time.
Preferably, heating means described in step S3 are first the seafood breaded fish stick of molding to be steamed 30～40min, take part egg
On the yellow seafood breaded fish stick face being put on removal steam equably, then steam 4～6min, then further take out on removing seafood breaded fish stick face
Steam, steams 3～5min again after spreading remaining egg yolk equably.
It is highly preferred that heating means described in step S3 are for first steaming 39～40min, take part egg yolk and be put on equably
Except on the seafood breaded fish stick face of steam, then steam 5～6min, then further take out the steam removed on seafood breaded fish stick face, smear equably
4～5min are steamed again after upper remaining egg yolk.
Preferably, it is cooled to described in step S3 in mixture of ice and water soak 3～5min, more preferably 4min.
Relative to prior art, there is advantages that
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, develop with
Seafood meat and grass carp meat are primary raw material, with lard, Ovum Gallus domesticus album, egg yolk as adjuvant, with salt, Sucus Zingberis, Sucus Allii Fistulosi, monosodium glutamate etc. are
The health-nutrition seafood breaded fish stick of flavouring agent.The seafood meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, logical
Cross PROCESS FOR TREATMENT, improve its mouthfeel and taste thereof, improve edibility and the economic worth of seafood, continuous by the applicant
Ground explorative experiment accurately optimizes the formulation parameter of seafood breaded fish stick, obtained seafood breaded fish stick color and luster bright clean, mouthfeel is delicate, bullet
Property is pure；Meanwhile, nutritious, retain the freshest of clear fresh script, the eating requirements of each age level different crowd can be met.
Seafood breaded fish stick provided by the present invention, uses low price and the nutritious delicious marine feedstock being easy to get, and passes through
The processes of simple and stable forms, and remains the original local flavor of products material and nutrition to greatest extent.The sea that the present invention provides
Fresh fish cake preparation technology is simple, and the product delicious food obtained is unique, is each year age grade while improving the added value of marine resources
The broad masses of the people of section provide the high quality food that a kind of nutritious cost performance is high, acceptance is high, have good popularization and
Market value.
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Prepare each composition of required weight by table 1, in table 1, seafood meat is cuttlefish meat, specifically, and seafood breaded fish stick
Preparation method, comprise the following steps:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
25min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 28min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler is stirred, so with S12 gained grass carp meat young pilose antler, water, salt, monosodium glutamate
Rear addition fat meat young pilose antler stirs, and is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring be all with
One direction, obtains seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, first will become
The seafood breaded fish stick of type steams 40min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steams
5min, then further takes out the steam removed on seafood breaded fish stick face, steams 5min again, put into after spreading remaining egg yolk equably
Mixture of ice and water cools down 4min, drains the water and dry, obtain finished product seafood breaded fish stick.
According to the seafood breaded fish stick organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2～3
Weight portion needed for embodiment 2～3 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, wherein seafood meat is cuttlefish meat, and remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 4～6
Weight portion needed for embodiment 4～6 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, wherein seafood meat is squid meat, and remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, seafood breaded fish stick it is prepared as follows:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
30min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 28min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler is stirred, so with S12 gained grass carp meat young pilose antler, water, salt, monosodium glutamate
Rear addition fat meat young pilose antler stirs, and is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring be all with
One direction, obtains seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, first will become
The seafood breaded fish stick of type steams 40min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steams
6min, then further takes out the steam removed on seafood breaded fish stick face, steams 5min again, put into after spreading remaining egg yolk equably
Mixture of ice and water cools down 3min, drains the water and dry, obtain finished product seafood breaded fish stick.
According to the seafood breaded fish stick organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, seafood breaded fish stick it is prepared as follows:
S1. pretreatment of raw material
S11. the pretreatment of cuttlefish meat: cuttlefish meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
28min, obtains cuttlefish young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 30min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained cuttlefish young pilose antler is stirred, so with S12 gained grass carp meat young pilose antler, water, salt, monosodium glutamate
Rear addition fat meat young pilose antler stirs, and is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring be all with
One direction, obtains seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, first will become
The seafood breaded fish stick of type steams 39min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steams
6min, then further takes out the steam removed on seafood breaded fish stick face, steams 4min again, put into after spreading remaining egg yolk equably
Mixture of ice and water cools down 4min, drains the water and dry, obtain finished product seafood breaded fish stick.
According to the seafood breaded fish stick organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 4, seafood breaded fish stick it is prepared as follows:
S1. pretreatment of raw material
S11. the pretreatment of squid meat: squid meat is cut into strip, clean by cold rinse, it is then placed in pulper stirring
25min, obtains squid young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, puts into blender stirring 25min,
Fat meat young pilose antler is standby；
S2. batch mixing: first step S11 gained squid young pilose antler is stirred, so with S12 gained grass carp meat young pilose antler, water, salt, monosodium glutamate
Rear addition fat meat young pilose antler stirs, and is eventually adding fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir, above-mentioned stirring be all with
One direction, obtains seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, first will become
The seafood breaded fish stick of type steams 30min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steams
4min, then further takes out the steam removed on seafood breaded fish stick face, steams 4min again, put into after spreading remaining egg yolk equably
Mixture of ice and water cools down 4min, drains the water and dry, obtain finished product seafood breaded fish stick.
According to the seafood breaded fish stick organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
10 members are selected to set up subjective appreciation group, tissue morphology and the color and luster to seafood breaded fish stick, local flavor, chew
Property etc. mouthfeel, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical analysis, tests number
According to all take three times parallel after mean values.Table 2 is seafood breaded fish stick organoleptic quality standards of grading.The results are shown in Table 3.
(2) nutrition measures
Embodiment 1 products obtained therefrom is carried out nutrition mensuration, and measurement result is: cholesterol level is 53.2mg/100g,
Inosinic acid content 1mg/100g, vitamin A is 13.3 μ g/100g, and vitamin E is 0.174 μ g/100g, and taurine is 1.76g/
Kg, in fatty acid, the ratio shared by unsaturated fatty acid is 63.2%, and the ratio 22 of ω-6: ω-3, in fatty acid, DHA content reaches
0.4%, EPA content 0.2%；Essential amino acids content 10.68g/100g, it is necessary to aminoacid accounts for the ratio of total amino acids and reaches
39.5%.
Embodiment 4 products obtained therefrom is carried out nutrition mensuration, and measurement result is: cholesterol level is 52.3mg/100g,
Containing a kind of flavour nucleotide, inosinic acid content 0.8mg/100g, vitamin A content up to 14.5 μ g/100g, vitamin E is
0.459 μ g/100g, taurine is 0.45g/kg, and in fatty acid, the ratio shared by unsaturated fatty acid is 63.3%, ω-6: ω-
The ratio 21.75 of 3, in fatty acid, DHA content reaches 0.6%, EPA content 0.2%；Essential amino acids content up to 10.97g/
100g, it is necessary to aminoacid accounts for the ratio of total amino acids and reaches 40.3%.
Table 1
Table 2
Table 3 seafood breaded fish stick organoleptic quality appraisal result
Claims (10)
1. a seafood breaded fish stick, it is characterised in that described seafood breaded fish stick is made up of the component of following weight:
Seafood meat 200～250 parts；
Grass carp meat 200～300 parts；
Lard 80～100 parts；
Sucus Zingberis 6～10 parts；
Sucus Allii Fistulosi 7～9 parts；
Ovum Gallus domesticus album 50～70 parts；
Egg yolk 60～80 parts；
Sal 3～5 parts；
Fecula 40～60 parts；
Monosodium glutamate 6～7 parts；
Water 240～260 parts；
Wherein, the one during described seafood meat is cuttlefish meat or squid meat.
Seafood breaded fish stick the most according to claim 1, it is characterised in that described seafood breaded fish stick is by the component of following weight
Composition:
Cuttlefish meat 200 parts；
Grass carp meat 300 parts；
Lard 85 parts；
Sucus Zingberis 8 parts；
Sucus Allii Fistulosi 7 parts；
Ovum Gallus domesticus album 55 parts；
Egg yolk 65 parts；
Sal 5 parts；
Fecula 40 parts；
Monosodium glutamate 6 parts；
260 parts of water.
Seafood breaded fish stick the most according to claim 1, it is characterised in that described seafood breaded fish stick is by the component of following weight
Composition:
Squid meat 220 parts；
Grass carp meat 280 parts；
Lard 95 parts；
Sucus Zingberis 6 parts；
Sucus Allii Fistulosi 8 parts；
Ovum Gallus domesticus album 68 parts；
Egg yolk 80 parts；
Sal 4 parts；
Fecula 60 parts；
Monosodium glutamate 7 parts；
250 parts of water.
4. the method for seafood breaded fish stick described in preparation claim 1, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. the pretreatment of seafood meat: cleaned up by seafood meat, puts into pulper and blends, and obtains seafood meat young pilose antler standby；
S12. the pretreatment of grass carp meat: cleaned up by grass carp meat, puts into pulper and blends, and obtains grass carp meat young pilose antler standby；
S13. the pretreatment of lard: take the big porker meat cubelets that fresh lard is cut into, putting into blender, to break into fat meat young pilose antler standby；
S2. batch mixing: step S1 gained is mixed stir through pretreated feedstock, Ovum Gallus domesticus album and remaining component,
Seafood breaded fish stick semi-finished product fish glue；
S3. molding, make ripe: the seafood breaded fish stick semi-finished product of step S2 gained are put in forming machine making molding, molding will be made
Seafood breaded fish stick put heating system ripe, cooling is dried, and obtains finished product seafood breaded fish stick.
The preparation method of seafood breaded fish stick the most according to claim 4, it is characterised in that described in step S11, seafood meat is cleaned
Totally, for first seafood meat being cut into strip, then clean by cold rinse；Described in step S12, grass carp meat is cleaned up, for elder generation
Grass carp meat is cut into strip, then clean by cold rinse.
The preparation method of seafood breaded fish stick the most according to claim 4, it is characterised in that stir described in step S11 and step S13
Time is 25～30min.
The preparation method of seafood breaded fish stick the most according to claim 4, it is characterised in that the method for batch mixing described in step S2 is:
First step S11 gained seafood meat young pilose antler is stirred with S12 gained grass carp meat young pilose antler water, salt, monosodium glutamate, be subsequently adding the stirring of fat meat young pilose antler
Uniformly, last fecula, Sucus Zingberis, Sucus Allii Fistulosi, Ovum Gallus domesticus album continue to stir；Mixing direction described in step S2 is same direction.
The preparation method of seafood breaded fish stick the most according to claim 4, it is characterised in that described in step S3, heating means are for first to steam
System 30～40min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steam 4～6min, the most again
Take out the steam removed on seafood breaded fish stick face, after spreading remaining egg yolk equably, steam 3～6min again.
The preparation method of seafood breaded fish stick the most according to claim 8, it is characterised in that described in step S3, heating means are for first to steam
System 39～40min, takes part egg yolk and is put on equably on the seafood breaded fish stick face removing steam, then steam 5～6min, the most again
Take out the steam removed on seafood breaded fish stick face, after spreading remaining egg yolk equably, steam 4～5min again.
The preparation method of seafood breaded fish stick the most according to claim 4, it is characterised in that be cooled at frozen water described in step S3
Mixture soaks 3～5 min, preferably soaks 4min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041487A (en) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | A kind of processing method do not added food additives fish and breaded fish stick is mixed with fresh-water fishes |
| CN111887404A (en) * | 2020-09-01 | 2020-11-06 | 武汉市大拿食品有限公司荆州分公司 | Fish cake product and preparation method thereof |
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| 卜容等: "鱿鱼加工碎肉生产风味鱼糕的工艺配方优化及品质研究", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108041487A (en) * | 2017-09-22 | 2018-05-18 | 昆山番尼文化传播有限公司 | A kind of processing method do not added food additives fish and breaded fish stick is mixed with fresh-water fishes |
| CN111887404A (en) * | 2020-09-01 | 2020-11-06 | 武汉市大拿食品有限公司荆州分公司 | Fish cake product and preparation method thereof |
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Application publication date: 20161012 |