CN102273656A - Silver carp stuffing and preparation method thereof - Google Patents
Silver carp stuffing and preparation method thereof Download PDFInfo
- Publication number
- CN102273656A CN102273656A CN2011101410423A CN201110141042A CN102273656A CN 102273656 A CN102273656 A CN 102273656A CN 2011101410423 A CN2011101410423 A CN 2011101410423A CN 201110141042 A CN201110141042 A CN 201110141042A CN 102273656 A CN102273656 A CN 102273656A
- Authority
- CN
- China
- Prior art keywords
- silver carp
- water
- fresh
- meat
- vegetables
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a silver carp stuffing and a preparation method thereof, and the method comprises the following steps: taking a fresh silver carp, removing the head of the fresh silver carp and removing internal organs; cleaning; taking fresh streaky pork and cutting the fresh streaky pork into small pieces; placing silver carp meat and the streaky pork which is cut into the small pieces into a meat mincing machine and mincing so as to get minced fish and meat; cleaning vegetables and cutting the vegetables into the small pieces; and adding an appropriate amount of common salt into the minced fish and meat, stirring, adding an appropriate amount of water, monosodium glutamate, chicken essence, pepper powder, ginger powder, cooking wine and soy sauce, uniformly stirring, adding an anti-freezing agent, further adding the small pieces of the vegetables and uniformly stirring for getting the silver carp stuffing. The silver carp stuffing prepared by the method provided by the invention is low in cost, has no earthy smell and is further fresh, delicious and palatable, thereby being suitable for being used as the stuffing for dumplings, steamed stuffed buns or pies. As the anti-freezing agent is added in the silver carp stuffing, the problem that fresh water fish is not freezing-tolerant can be well solved, the frozen dumplings which are further processed and made of the silver carp stuffing have no earthy smell and are fresh and tender in mouth feel. The method provided by the invention is simple.
Description
Technical field
The present invention relates to a kind of preparation method of aquatic products food, particularly relate to a kind of silver carp filling material and preparation method.
Background technology
China is maximum in the world freshwater fish culturing country, and the fresh-water fishes resource is very abundant, and principal item is low value fingerlings such as silver carp, grass carp and black carp.Fish product has high protein, low fat, instant is good to eat and be easy to advantage such as storage, and frozen minced fillets is the intermediate raw material of the multiple surimi product of processing
[1]In recent years, the production of surimi products such as breaded fish stick, fish ball, fish face, Fish dumpling and simulated seafood day by day increases on the market.And the fast development of freshwater fish culturing industry, making with fresh-water fishes is that the frozen minced fillets and the surimi product of raw material production more and more causes domestic and international food science and technology worker's interest.
Along with the continuous increase of fresh-water fishes output, the hysteresis of fresh-water fishes processing industry is day by day obvious, has become to influence the bottleneck of fresh water fishery development.Therefore, seeking effective fresh-water fishes processing and utilization approach becomes abundant development and use China's abundant fresh-water fishes resource, increases the task of top priority that the fishman takes in, promotes agriculture industrialization.
Silver carp, bighead, grass carp, black carp are the most important four kinds of fresh-water fishes of China, also are four kinds of fishes of output and cultured area maximum, are commonly called as to be " four large Chinese carps ".And silver carp is because it has fast, the characteristics such as cost is low, income height of growth in " four large Chinese carps ", and cultured area and output maximum, output have accounted for about 35% of China's fresh-water fishes total output
[2]The silver carp price is that price is lower in several fresh-water fishes.It is yellowish pink in vain, quality is tender, and processing characteristics is good, therefore is the most good fresh water fingerling of present processing prospect.
For the utilization of fresh-water fishes, surimi product is a fabulous processing and utilization approach, not only can regulate the dull and rush season contradiction of fishery harvesting, greatly fresh-water fishes increment.Japan, Korea S and China in the Asia, the consumption kind of surimi product is diversified trend, and developing novel fish product will become the new lover who likes the edible fishes consumer.Because silver carp has heavier bilgy odour and resistance and freeze not, freeze back flesh of fish dehydration and mouthfeel is sent out material, make marketing fresh of silver carp and processing be subjected to restriction to a certain degree.
Summary of the invention
The purpose of this invention is to provide low, no bilgy odour of a kind of cost and bright fragrant agreeable to the taste silver carp filling material.
Second purpose of the present invention provides a kind of preparation method of the silver carp filling material that is easy to process.
Technical scheme of the present invention is summarized as follows:
A kind of preparation method of silver carp filling material comprises the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water;
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are put into cutmixer and are cut and mix fish meat emulsion; And vegetables are washed, soak, from water, take out, be cut into the broken end of vegetables;
(4) in described fish meat emulsion, add an amount of salt, stirred 2-5 minute, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of described vegetables again and stirs.
The mass ratio of described silver carp meat and pig streaky pork is 8-10: 1.
Described vegetables are leek, onion or cabbage.
Described vegetables are cut into an amount of sesame oil mix of the broken last usefulness of vegetables.
Described step with water rinse is: in mass ratio is 1: the ratio of 4-6 is put into 0-10 ℃ water with the flesh of fish, and the shelves at a slow speed at cutmixer stir 5～8min, leave standstill 10min, and liquid inclines; Add water once more, repeat aforesaid operations 2 times.
The silver carp filling material of method for preparing.
Low, no bilgy odour of silver carp filling material cost and bright perfume with method preparation of the present invention are agreeable to the taste, are fit to cook the filling material of dumpling, steamed stuffed bun or pie.Silver carp filling material of the present invention has well solved the not anti-problem of freezing of fresh-water fishes because of adding antifreeze, does not have bilgy odour with the freezing boiled dumpling of this processing and fabricating, and mouthfeel is fresh and tender.Method of the present invention is simple.
The specific embodiment
The following examples can make those skilled in the art understand the present invention better, but do not limit the present invention in any way.
Embodiment 1
A kind of preparation method of silver carp filling material comprises the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water; Step with water rinse is: the ratio that in mass ratio is 1: 5 is put into 10 ℃ water with the flesh of fish, and the shelves at a slow speed at cutmixer stir 6min, leave standstill 10min, and liquid inclines; Add water once more, repeat aforesaid operations 2 times; (common cutmixer has two or third gear, promptly at a slow speed, middling speed or fast)
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are that 9: 1 ratio is put into cutmixer and cut and mix fish meat emulsion in mass ratio; And leek washed, soaks, from water, take out, be cut into the broken end of leek with an amount of sesame oil mix;
(4) in described fish meat emulsion, add an amount of salt, stirred 3 minutes, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of leek again and stirs.
Embodiment 2
A kind of preparation method of silver carp filling material comprises the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water; Step with water rinse is: the ratio that in mass ratio is 1: 4 is put into 0 ℃ water with the flesh of fish, and the shelves at a slow speed at cutmixer stir 8min, leave standstill 10min, and liquid inclines; Add water once more, repeat with the step 2 of water rinse time;
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are that 8: 1 ratio is put into cutmixer and cut and mix fish meat emulsion in mass ratio; And cabbage washed, soaks, from water, take out, be cut into the broken end of cabbage with an amount of sesame oil mix;
(4) in described fish meat emulsion, add an amount of salt, stirred 2 minutes, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of an amount of cabbage again and stirs.
Embodiment 3
A kind of preparation method of silver carp filling material comprises the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water; Step with water rinse is: the ratio that in mass ratio is 1: 6 is put into 5 ℃ water with the flesh of fish, and the shelves at a slow speed at cutmixer stir 5min, leave standstill 10min, and liquid inclines; Add water once more, repeat aforesaid operations 2 times;
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are that 10: 1 ratio is put into cutmixer and cut and mix fish meat emulsion in mass ratio; And onion washed, soaks, from water, take out, be cut into the broken end of onion;
(4) in described fish meat emulsion, add an amount of salt, stirred 5 minutes, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of described onion again and stirs.
Embodiment 4
A kind of preparation method of silver carp filling material comprises the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water;
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are that 9: 1 ratio is put into cutmixer and cut and mix fish meat emulsion in mass ratio; And onion washed, soaks, from water, take out, be cut into the broken end of onion with an amount of sesame oil mix;
(4) in described fish meat emulsion, add an amount of salt, stirred 3 minutes, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of described onion again and stirs.
That the selected silver carp fish of the various embodiments described above is preferably selected is fresh, the above live fish of the heavy 1kg of bar.Fresh and alive silver carp is cleaned support 3～4h temporarily in the water of cleaning after, gets rid of the mucus of body surface, with the knife back it is hit dizzy slaughtering again.Silver carp decaptitates, and fish belly portion is cut open, carefully takes out internal organ, the fish courage is not staved, and removes the black film in the fish belly.
Silver carp is adopted meat and can adopt by hand, also can adopt meat with flesh separator;
The technology that the silver carp filling material of selecting for use the various embodiments described above to prepare is used to make dumplings is:
The musculus cutaneus preparation:
Flour Jia Shui with become dough, face water ratio is 1: 0.45～0.55, adds the salt of flour weight 0.5%.Dough is covered wet cloth, treacle face 15～20min.The dough that treacle is good is made the thick musculus cutaneus of 0.15～0.2mm.
Dumpling moulding, quick-frozen, packing and cold storage
The filling material that selects each embodiment to prepare is wrapped in respectively and becomes dumpling in the musculus cutaneus.Freeze in the temperature below-28 ℃.The dumpling that quick-frozen is good is packed in the freshness protection package, puts into cold storage in-18 ℃ the refrigerator.
The steamed stuffed bun and the pie of the filling material preparation of the preparation of method of the present invention are tasty, nutritious, are easy to digestion.
With the filling material meat consolidation of the preparation of method of the present invention, bright fragrant agreeable to the taste, no bilgy odour, nutritious, be easy to digest with respect to pure pork filling, cost is lower than pure pork filling.
Flesh of fish dressing percentage is about 35%.
Phosphate is the most widely used food additives in present countries in the world, the improvement of food quality is played an important role, as the effect to the water-retaining property of meat products, gel strength, yield rate.Composite phosphate is a general designation in theory, can comprise some kinds of phosphate compounds.
Claims (6)
1. the preparation method of a silver carp filling material is characterized in that comprising the steps:
(1) gets bright silver carp fish and decaptitate, go internal organ; Water cleans, adopts meat, uses water rinse; To clean silver carp meat takes out from water;
(2) getting fresh pig streaky pork is cut into small pieces;
(3) silver carp meat that will handle obtain through step (1) and the streaky pork that is cut into small pieces are put into cutmixer and are cut and mix fish meat emulsion; And vegetables are washed, soak, from water, take out, be cut into the broken end of vegetables;
(4) in described fish meat emulsion, add an amount of salt, stirred 2-5 minute, interpolation suitable quantity of water, monosodium glutamate, chickens' extract, pepper powder, ginger powder, cooking wine, soy sauce stir, add antifreeze, described antifreeze is made up of the xylitol of the composite phosphate of quite described fish meat emulsion weight 0.15% and quite described fish meat emulsion weight 2%, adds the broken end of described vegetables again and stirs.
2. the preparation method of a kind of silver carp filling material according to claim 1, the mass ratio that it is characterized in that described silver carp meat and pig streaky pork is 8-10: 1.
3. the preparation method of a kind of silver carp filling material according to claim 1 is characterized in that described vegetables are leek, onion or cabbage.
4. according to the preparation method of claim 1 or 3 described a kind of silver carp filling material, it is characterized in that described vegetables are cut into an amount of sesame oil mix of the broken last usefulness of vegetables.
5. according to the preparation method of claim 1 or 3 described a kind of silver carp filling material, it is characterized in that described step with water rinse is: in mass ratio is 1: the ratio of 4-6 is put into 0-10 ℃ water with the flesh of fish, and the shelves at a slow speed at cutmixer stir 5～8min, leave standstill 10min, liquid inclines; Add water once more, repeat aforesaid operations 2 times.
6. the silver carp filling material of the method for one of claim 1-5 preparation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101410423A CN102273656A (en) | 2011-05-27 | 2011-05-27 | Silver carp stuffing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101410423A CN102273656A (en) | 2011-05-27 | 2011-05-27 | Silver carp stuffing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102273656A true CN102273656A (en) | 2011-12-14 |
Family
ID=45099644
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011101410423A Pending CN102273656A (en) | 2011-05-27 | 2011-05-27 | Silver carp stuffing and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102273656A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640899A (en) * | 2012-04-12 | 2012-08-22 | 泰祥集团技术开发有限公司 | Processing process of boiled dumplings stuffed with mackerel |
| CN103053870A (en) * | 2013-01-25 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103355567A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Calcium supplementing and body building fish meat steamed stuffed bun and manufacturing method thereof |
| CN103766672A (en) * | 2014-02-28 | 2014-05-07 | 三全食品股份有限公司 | Chopped chili fish dumplings and preparation method thereof |
| CN104472970A (en) * | 2015-01-08 | 2015-04-01 | 李盈 | Turbot dumpling |
| CN104783019A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Dumpling prepared from silver carps and making method of dumpling |
| CN104783018A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Coriander flavored silver carp dumpling and manufacturing method thereof |
| CN105192756A (en) * | 2015-11-14 | 2015-12-30 | 李沈平 | Pie with hairtail meat and preparation method thereof |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
| CN111758895A (en) * | 2020-06-30 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition |
| CN113575835A (en) * | 2021-06-17 | 2021-11-02 | 浙江农林大学 | Fish steamed bun stuffed with small fish buns and making method thereof |
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Compound nourishing fish product |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101756285A (en) * | 2008-12-18 | 2010-06-30 | 青岛波尼亚食品有限公司 | Ham-containing minced fillet sausage and preparation method thereof |
| CN101773254A (en) * | 2010-01-08 | 2010-07-14 | 上海海洋大学 | Fish meat sausage and production method thereof |
| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
-
2011
- 2011-05-27 CN CN2011101410423A patent/CN102273656A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152012A (en) * | 2006-09-30 | 2008-04-02 | 姜堰市喜鹊湖水产品有限公司 | Compound nourishing fish product |
| CN101756285A (en) * | 2008-12-18 | 2010-06-30 | 青岛波尼亚食品有限公司 | Ham-containing minced fillet sausage and preparation method thereof |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101773254A (en) * | 2010-01-08 | 2010-07-14 | 上海海洋大学 | Fish meat sausage and production method thereof |
| CN101803756A (en) * | 2010-01-20 | 2010-08-18 | 吕文良 | Vegetable fish balls and production method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 《食品科学》 20030330 周爱梅等 冷冻鱼糜蛋白在冻藏中的物理化学变化 全文 1-6 , 第3期 * |
| 杜志明: "《水产品质量达标鉴定及检验检疫实施手册 1-3卷》", 31 December 2002, 北京市：人民出版社 * |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640899A (en) * | 2012-04-12 | 2012-08-22 | 泰祥集团技术开发有限公司 | Processing process of boiled dumplings stuffed with mackerel |
| CN103053870A (en) * | 2013-01-25 | 2013-04-24 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103053870B (en) * | 2013-01-25 | 2014-04-30 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN103355567A (en) * | 2013-06-21 | 2013-10-23 | 马鞍山牧牛湖水产品有限公司 | Calcium supplementing and body building fish meat steamed stuffed bun and manufacturing method thereof |
| CN103766672A (en) * | 2014-02-28 | 2014-05-07 | 三全食品股份有限公司 | Chopped chili fish dumplings and preparation method thereof |
| CN104472970A (en) * | 2015-01-08 | 2015-04-01 | 李盈 | Turbot dumpling |
| CN104783019A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Dumpling prepared from silver carps and making method of dumpling |
| CN104783018A (en) * | 2015-03-25 | 2015-07-22 | 霍山县新鑫食品有限公司 | Coriander flavored silver carp dumpling and manufacturing method thereof |
| CN105192756A (en) * | 2015-11-14 | 2015-12-30 | 李沈平 | Pie with hairtail meat and preparation method thereof |
| CN107736568A (en) * | 2017-12-06 | 2018-02-27 | 郑州研霖生物科技有限公司 | A kind of meat gruel improving agent of stuffing material, quick-freezing boiled dumplings and preparation method thereof |
| CN111758895A (en) * | 2020-06-30 | 2020-10-13 | 淮北徽香昱原早餐工程有限责任公司 | Making method of quick-frozen meat stuffing steamed stuffed bun with stable flavor and nutrition |
| CN113575835A (en) * | 2021-06-17 | 2021-11-02 | 浙江农林大学 | Fish steamed bun stuffed with small fish buns and making method thereof |
| CN113854477A (en) * | 2021-09-14 | 2021-12-31 | 徐州工程学院 | Fresh and quick-frozen fish steamed stuffed bun and making method thereof |
| CN113854477B (en) * | 2021-09-14 | 2023-07-07 | 徐州工程学院 | Fresh quick-frozen fish steamed stuffed bun and making method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102273656A (en) | Silver carp stuffing and preparation method thereof | |
| CN103416788B (en) | Crawfish crispy crawfish ball product and manufacturing technology thereof | |
| CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
| CN101664126B (en) | Preparing method of green dumplings | |
| CN102960769A (en) | Preparation process of spicy shredded yak meat | |
| Haq et al. | Production and quality assessment of fish burger from the grass carp, Ctenopharyngodon idella (Cuvier and Valenciennes, 1844) | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN102551106B (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN104970403A (en) | Gel type fish soup product and production process thereof | |
| CN102885334A (en) | Animal and plant compound protein surimi product and production method thereof | |
| KR20200047434A (en) | Method for preparing fish sausage and fish sausage prepared thereby | |
| CN101756264B (en) | Zhangde fu nutritious pork meat patties | |
| CN101933637B (en) | Concentrated solid fish and prawn meat soup base and preparing method | |
| CN103564419A (en) | Instant shrimp paste with African flavor, and preparation method of instant shrimp paste | |
| CN102349666B (en) | Preparation method of fast food fish steaks | |
| CN105831705A (en) | Preparation method of black carp sauce | |
| CN105614735A (en) | Flos chrysanthemi-flavor ham sausage and preparation method therefor | |
| CN104997056A (en) | High-solubility calcium fish and mutton fermented sausage and preparation method thereof | |
| CN101664206A (en) | Fish salad rice sausage and preparation method thereof | |
| CN108902788B (en) | Preparation method of sandwich fish cake | |
| CN102934820B (en) | Shark fillet instant snack food and preparation method thereof | |
| CN1768585A (en) | Dehydrated red beet and convenient beet soup seasoning combined therewith | |
| CN108371300A (en) | A kind of production method of flesh of fish pork balls | |
| KR101466871B1 (en) | Method for ramie gravy | |
| KR101479092B1 (en) | Mackerel is a main ingredient of fish cake the manufacturing method and the fish cake |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20111214 |