CN101233918B - Goose fat liver paste and preparation thereof - Google Patents
Goose fat liver paste and preparation thereof Download PDFInfo
- Publication number
- CN101233918B CN101233918B CN200810018658XA CN200810018658A CN101233918B CN 101233918 B CN101233918 B CN 101233918B CN 200810018658X A CN200810018658X A CN 200810018658XA CN 200810018658 A CN200810018658 A CN 200810018658A CN 101233918 B CN101233918 B CN 101233918B
- Authority
- CN
- China
- Prior art keywords
- goose
- foie gras
- fat liver
- portions
- bottle
- 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.)
- Expired - Fee Related
Links
Abstract
The invention relates to a goose fat liver catsup, which is characterized in that the goose fat liver catsup is prepared from the following raw materials according to weight proportion: 500-700 portions of goose fat liver, 15-20 portions of edible salt, 10-14 portions of sugar, 4-8 portions of honey, 6-10 portions of milk powder, 4-8 portions of pepper, 0.6-1.0 portions of sodium erythorbate, 0.07-0.11 portions of sodium nitrate, 0.8-1.2 portions of citric acid, 28-35 portions of egg pulp, 0.1-0.15 portions of trimeric sodium phosphate and 7-11 portions of flavor agent. The invention further discloses a method for preparing the goose fat liver catsup. The goose fat liver catsup of the invention has reasonable prescription, unique flavor and high nutrition value, thus being able to adapt to taste of both Chinese and foreign people. The preparation method of the invention is scientific, reasonable; the operation is easy and quality of the catsup is controllable. By adopting a heating and stirring technique and reasonably controlling the temperature and aroma, a best mixing effect achieved and the goose fat liver catsup has crispness and fine and smooth taste like chocolate. The method for preparing goose fat liver catsup can completely reserve the rich nutrient content of the goose fat liver and the prepared goose fat liver catsup has fair and tender quality and unique flavor.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of goose fat liver paste; The invention still further relates to the preparation method of this kind goose fat liver paste.
Background technology
Goose fat liver paste, French are called " Bloc de Foie Gras d ' oie ", and it is that main material production forms with the goose foie gras.In American-European developed country, particularly French, one to goose foie gras and goose fat liver paste being considered as " emperor on the dining table ", classifying " national level " food as.Goose fat liver paste is rich in precious nutritional labeling such as copper, triacylglycerol, lecithin, DNA and ribonucleic acid, multivitamin etc., has the magical effect that reduces blood fat, softening blood vessel, delays senility, keeps fit body-building, the prevention heart, cranial vascular disease generation.Along with improving constantly of the gentle quality of life of Chinese people people's livelihood running water, goose fat liver paste will become the luxury goods of the fashion of China.Therefore, it is very necessary to develop the goose fat liver paste of taste, delicate flavour uniqueness.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, and a kind of goose fat liver paste reasonable, the bright perfume (or spice) of taste of filling a prescription is provided.
Another technical problem to be solved by this invention has provided a kind of preparation method of aforesaid goose fat liver paste.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of goose fat liver paste, is characterized in, it is made by the raw material of following weight proportion,
Goose foie gras 500-700 salt 15-20
Sugar 10-14 honey 4-8;
Milk powder 6-10 pepper powder 4-8;
Different Vc sodium 0.6-1.0 natrium nitrosum 0.07-0.11;
Citric acid 0.8-1.2 egg liquid 28-35;
Sodium phosphate trimer 0.1-0.15 tasty agents 7-11.
Goose fat liver paste of the present invention can be prepared by the preparation method of disclosed any food paste applicatory in the prior art.Preferably be prepared by the method disclosed in the present.Egg liquid of the present invention is meant the egg white and the yolk of all kinds of eggs after shelling.
Technical problem to be solved by this invention can also further realize by following technical scheme.Above-described a kind of goose fat liver paste is characterized in, each raw-material weight proportion is,
Goose foie gras 600 salt 18;
Sugar 12 honey 6;
Milk powder 8 pepper powders 6;
Different Vc sodium 0.8 natrium nitrosum 0.09;
Citric acid 1 egg liquid 32;
Sodium phosphate trimer 0.12 tasty agents 9.
Technical problem to be solved by this invention can also further realize by following technical scheme.Above-described a kind of goose fat liver paste is characterized in, described tasty agents is monosodium glutamate or chickens' extract or special delicious, or the mixture of monosodium glutamate and I+G.When the mixture of selecting monosodium glutamate and I+G for use during as tasty agents, can take any ratio to mix, preferably in 1: the 0.5-3 ratio is mixed, and further preferably mixes in 1: 1 ratio.Described I+G be two kinds of flavor enhancements in conjunction with the abbreviation that takes away an English alphabet, promptly 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird sodium nucleinate-GMP (each 50% combination of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).Described spy is delicious to be trade name, and main component is an amino acid, is dried scallop, mushroom delicate flavour, its freshness be monosodium glutamate 8-10 doubly, high temperature resistant, how tame seasoned food factory be on sale, as Jiangyan City Bei Teer seasoned food factory (address: Nanjing city Pukou District) just on sale.
Technical problem to be solved by this invention can also further realize by following technical scheme.The invention also discloses a kind of preparation method of as the described goose fat liver paste of above technical scheme, be characterized in that its step is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 3-8 minute, add all the other raw materials more by weight ratio, after high-speed stirred 3-8 minute, after stirring at low speed 3-11 minute, counter-rotating was stirred 0.5-2 minute again, and the whipping process temperature is controlled at 28 ℃-32 ℃;
(3) the goose foie gras after will stirring carries out can, after covering bottle cap non-tight, it is sent into carry out boiling in the cannery retort, boiling temperature is controlled at 119 ℃-123 ℃, in digestion process, start the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, close high steam after boiling 33-37 minute, after temperature is reduced to below 100 ℃, take out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 13 ℃-16 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Technical problem to be solved by this invention can also further realize by following technical scheme.The preparation method of above-described goose fat liver paste is characterized in,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 5 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 5 minutes, stirring at low speed is after 9 minutes again, and counter-rotating was stirred 1 minute, and the whipping process temperature is controlled at 30 ℃;
(3) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 121 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 35 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 15 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Compared with prior art, goose fat liver paste prescription of the present invention is reasonable, and unique flavor is of high nutritive value, and can be fit to China and foreign countries each side taste.Preparation method of the present invention is scientific and reasonable, and operation is quality controllable easily; Adopt hot type to stir system technology, control rational Wen Fang, can reach best syncretizing effect, and form as chocolate crisp sense and exquisiteness.Can intactly keep goose foie gras rich nutrient contents with the inventive method, the goose fat liver paste quality delicacy of making, unique flavor.
The specific embodiment
Further describe concrete technical scheme of the present invention below,, and do not constitute restriction its right so that those skilled in the art further understand the present invention.
Embodiment 1.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 500 salt 20;
Sugar 10 honey 8;
Milk powder 6 pepper powders 8;
Different Vc sodium 0.6 natrium nitrosum 0.11;
Citric acid 0.8 egg liquid 35
Sodium phosphate trimer 0.1 tasty agents 11.
The goose fat liver paste of the present embodiment preparation method of food paste routinely is prepared.
Embodiment 2.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 700 salt 15;
Sugar 14 honey 4;
Milk powder 10 pepper powders 4;
Different Vc sodium 1.0 natrium nitrosums 0.07;
Citric acid 1.2 egg liquid 28;
Sodium phosphate trimer 0.15 tasty agents 7.
The goose fat liver paste of the present embodiment preparation method of food paste routinely is prepared.
Embodiment 3.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 550 salt 16;
Sugar 11 honey 5;
Milk powder 7 pepper powders 5;
Different Vc sodium 0.7 natrium nitrosum 0.08;
Citric acid 0.9 egg liquid 29;
Sodium phosphate trimer 0.11 tasty agents 8.
The goose fat liver paste of the present embodiment preparation method of food paste routinely is prepared.
Embodiment 4.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 600 salt 18;
Sugar 12 honey 6;
Milk powder 8 pepper powders 6;
Different Vc sodium 0.8 natrium nitrosum 0.09;
Citric acid 1 egg liquid 32;
Sodium phosphate trimer 0.12 tasty agents 9.
The goose fat liver paste of the present embodiment preparation method of food paste routinely is prepared.
Embodiment 5.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 650 salt 19;
Sugar 13 honey 7;
Milk powder 9 pepper powders 7;
Different Vc sodium 0.9 natrium nitrosum 0.1;
Citric acid 1.1 egg liquid 34;
Sodium phosphate trimer 0.14 tasty agents 10.
Its preparation methods steps is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 3 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 3 minutes, stirring at low speed is after 3 minutes again, and counter-rotating was stirred 0.5 minute, and the whipping process temperature is controlled at 28 ℃;
(3) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 119 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 33 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 13 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Embodiment 6.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 580 salt 17;
Sugar 14 honey 8;
Milk powder 8 pepper powders 8;
Different Vc sodium 0.75 natrium nitrosum 0.08;
Citric acid 0.95 egg liquid 30;
Sodium phosphate trimer 0.13 tasty agents 9.5.
Its preparation methods steps is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 8 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 8 minutes, stirring at low speed is after 11 minutes again, and counter-rotating was stirred 2 minutes, and the whipping process temperature is controlled at 32 ℃;
(3) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 123 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 37 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 16 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Embodiment 7.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 600 salt 18;
Sugar 12 honey 6;
Milk powder 8 pepper powders 6;
Different Vc sodium 0.8 natrium nitrosum 0.09;
Citric acid 1 egg liquid 32;
Sodium phosphate trimer 0.12 tasty agents 9.
Its preparation methods steps is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 5 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 5 minutes, stirring at low speed is after 9 minutes again, and counter-rotating was stirred 1 minute, and the whipping process temperature is controlled at 30 ℃;
(3) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 121 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 35 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 15 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Embodiment 8.A kind of goose fat liver paste, it is made by the raw material of following weight proportion,
Goose foie gras 680 salt 15;
Sugar 10 honey 4;
Milk powder 6 pepper powders 4;
Different Vc sodium 0.6 natrium nitrosum 0.07;
Citric acid 0.8 egg liquid 28;
Sodium phosphate trimer 0.1 tasty agents 7.
Its preparation methods steps is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 6 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 4 minutes, stirring at low speed is after 7 minutes again, and counter-rotating was stirred 1.5 minutes, and the whipping process temperature is controlled at 31 ℃;
(4) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 120 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 36 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 14 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Embodiment 9.In embodiment 1 or 2 described goose fat liver pastes, described tasty agents is a monosodium glutamate.
Embodiment 10.In embodiment 3 or 4 described goose fat liver pastes, described tasty agents is a chickens' extract.
Embodiment 11.In embodiment 5 or 6 described goose fat liver pastes, described tasty agents is special delicious.
Embodiment 12.In embodiment 7 or 8 described goose fat liver pastes, described tasty agents is the mixture of monosodium glutamate and I+G, and the two ratio is 1: 1.
Claims (5)
1. a goose fat liver paste is characterized in that, it is made by the raw material of following weight proportion,
Goose foie gras 500-700 salt 15-20;
Sugar 10-14 honey 4-8;
Milk powder 6-10 pepper powder 4-8;
Different Vc sodium 0.6-1.0 sodium nitrate 0.07-0.11;
Citric acid 0.8-1.2 egg liquid 28-35
Sodium phosphate trimer 0.1-0.15 tasty agents 7-11;
Its preparation methods steps is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 3-8 minute, add all the other raw materials more by weight ratio, after high-speed stirred 3-8 minute, after stirring at low speed 3-11 minute, counter-rotating was stirred 0.5-2 minute again, and the whipping process temperature is controlled at 28 ℃-32 ℃;
(3) the goose foie gras after will stirring carries out can, after covering bottle cap non-tight, it is sent into carry out boiling in the cannery retort, boiling temperature is controlled at 119 ℃-123 ℃, in digestion process, start the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, close high steam after boiling 33-37 minute, after temperature is reduced to below 100 ℃, take out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 13 ℃-16 ℃ cooling chamber to cool off Packaging Bottle, promptly.
2. a kind of goose fat liver paste according to claim 1 is characterized in that, each raw-material weight proportion is,
Goose foie gras 600 salt 18;
Sugar 12 honey 6;
Milk powder 8 pepper powders 6;
Different Vc sodium 0.8 natrium nitrosum 0.09;
Citric acid 1 egg liquid 32;
Sodium phosphate trimer 0.12 tasty agents 9.
3. a kind of goose fat liver paste according to claim 1 and 2 is characterized in that, described tasty agents is monosodium glutamate or chickens' extract, or the mixture of monosodium glutamate and I+G.
4. the preparation method of a goose fat liver paste as claimed in claim 1 or 2 is characterized in that, its step is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 3-8 minute, add all the other raw materials more by weight ratio, after high-speed stirred 3-8 minute, after stirring at low speed 3-11 minute, counter-rotating was stirred 0.5-2 minute again, and the whipping process temperature is controlled at 28 ℃-32 ℃;
(3) the goose foie gras after will stirring carries out can, after covering bottle cap non-tight, it is sent into carry out boiling in the cannery retort, boiling temperature is controlled at 119 ℃-123 ℃, in digestion process, start the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, close high steam after boiling 33-37 minute, after temperature is reduced to below 100 ℃, take out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 13 ℃-16 ℃ cooling chamber to cool off Packaging Bottle, promptly.
5. the preparation method of goose fat liver paste according to claim 4 is characterized in, its step is as follows,
(1) freezing goose foie gras is thawed all melts, perhaps directly get the fresh goose foie gras, be cut into piece after the cleaning until the center;
(2) goose foie gras piece is put into mixer, add salt, natrium nitrosum, sodium phosphate trimer, different Vc sodium by weight ratio, stirring at low speed 5 minutes, add all the other raw materials more by weight ratio, after the high-speed stirred 5 minutes, stirring at low speed is after 9 minutes again, and counter-rotating was stirred 1 minute, and the whipping process temperature is controlled at 30 ℃;
(3) the goose foie gras after will stirring carries out can, cover bottle cap non-tight after, it is sent into carries out boiling in the cannery retort, boiling temperature is controlled at 121 ℃, in digestion process, starts the reciprocating vibration switch, make the Packaging Bottle that the goose foie gras is housed carry out boiling in vibration and in rocking, boiling was closed high steam after 35 minutes, after temperature is reduced to below 100 ℃, took out, reject bottle explosion, excessive bottle, after screwing bottle cap, place 15 ℃ cooling chamber to cool off Packaging Bottle, promptly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810018658XA CN101233918B (en) | 2008-03-07 | 2008-03-07 | Goose fat liver paste and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810018658XA CN101233918B (en) | 2008-03-07 | 2008-03-07 | Goose fat liver paste and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101233918A CN101233918A (en) | 2008-08-06 |
| CN101233918B true CN101233918B (en) | 2011-11-30 |
Family
ID=39918018
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200810018658XA Expired - Fee Related CN101233918B (en) | 2008-03-07 | 2008-03-07 | Goose fat liver paste and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101233918B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330185A (en) * | 2013-06-14 | 2013-10-02 | 四川农业大学 | Method for preparing Sichuan-flavor carrot-duck liver paste |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709155A (en) * | 2005-06-08 | 2005-12-21 | 张玺 | Goose fat liver sauce and its preparing method |
| CN1883311A (en) * | 2006-07-11 | 2006-12-27 | 扬州馋神食品有限公司 | A method for processing goose liver paste |
| CN101107989A (en) * | 2007-08-24 | 2008-01-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
-
2008
- 2008-03-07 CN CN200810018658XA patent/CN101233918B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1709155A (en) * | 2005-06-08 | 2005-12-21 | 张玺 | Goose fat liver sauce and its preparing method |
| CN1883311A (en) * | 2006-07-11 | 2006-12-27 | 扬州馋神食品有限公司 | A method for processing goose liver paste |
| CN101107989A (en) * | 2007-08-24 | 2008-01-23 | 仲恺农业技术学院 | Process for preparing goose liver paste |
Non-Patent Citations (3)
| Title |
|---|
| 李雅娟等.酱鹅肥肝的研制.《黑龙江八一农垦大学学报》.2005,(第04期), * |
| 武深秋.鹅肥肝与肥肝酱的加工.《农村实用技术与信息》.2005,(第07期), * |
| 肖其勋.法国鹅肝及鹅肝酱的制作.《四川烹饪》.2006,(第10期), * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101233918A (en) | 2008-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104172274B (en) | A kind of egg dry food and its manufacture craft | |
| CN103355630A (en) | Dreg-free beef tallow chafing dish bottom flavoring and preparation method | |
| CN101623083A (en) | Preparation method of beef chili paste | |
| CN101884414A (en) | Soup stuffed fish balls and making method thereof | |
| CN103960648B (en) | A kind of preparation method of canned flavor black bean sauce | |
| CN104757612A (en) | Roe fish ball and preparation method thereof | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN101322565B (en) | Spicy squid and method of processing the same | |
| CN101675811A (en) | Minced qgob and production method thereof | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN105054106A (en) | Snow pear sausage and making method thereof | |
| CN100364447C (en) | Seafood seasoning prepared with sea urchin, oyster and fragrant mushroom and its prepn process | |
| CN105995790A (en) | Nutritional egg-white jelly and production method thereof | |
| CN101147602A (en) | Green tea apostichopus japonicus selenka and processing method thereof | |
| CN112971061A (en) | Preparation method of dried fish floss snowflake crisp | |
| CN101233918B (en) | Goose fat liver paste and preparation thereof | |
| CN106923233A (en) | A kind of hand-torn stewed beef and preparation method thereof | |
| CN100396198C (en) | Seafood seasoning prepared with scallop edge meat and fragrant mushroom and its prepn process | |
| CN102028250A (en) | Method and formula for soaking and pickling spiced salted egg | |
| CN105053934A (en) | Braised three-yellow chicken sauce and making method thereof | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN105077146A (en) | Fermentation flavored dried scallop seasoning and preparation method thereof | |
| CN101322566A (en) | Ball soup and method of processing the same | |
| CN101322563B (en) | Crisp-fried fish coil and method of processing the same | |
| CN113261652A (en) | Iron-reinforced recombinant dried egg and preparation method 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20111130 Termination date: 20160307 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |