CN103005517A - Preparation method for coconut milk tilapia food - Google Patents
Preparation method for coconut milk tilapia food Download PDFInfo
- Publication number
- CN103005517A CN103005517A CN2012105642640A CN201210564264A CN103005517A CN 103005517 A CN103005517 A CN 103005517A CN 2012105642640 A CN2012105642640 A CN 2012105642640A CN 201210564264 A CN201210564264 A CN 201210564264A CN 103005517 A CN103005517 A CN 103005517A
- Authority
- CN
- China
- Prior art keywords
- coconut
- tilapia
- preparation
- wrap
- powder
- 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.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Cereal-Derived Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method for a coconut milk tilapia food. The preparation method comprises the following steps: 1, performing primary processing on the tilapia raw material, additionally preparing a soak solution, and immersing tilapia fillets into the soak solution for soaking; 2, respectively preparing precoating powder, syrup coating powder and shredded coconut stuffing breadcrumbs; 3, performing coating treatment on the surface layers of tilapia fillets by using precoating powder, syrup coating powder and shredded coconut stuffing breadcrumbs sequentially and controlling the syrup coating temperature to be not higher than 10 DEG C; and 4, putting the tilapia fillets better placed in a plate into an instant freezer for quick freezing to obtain the coconut milk tilapia food. According to the invention, the coconut milk tilapia food prepared by the method can be eaten after frying or micro-wave heating and cooking, which is nutritional and delicious, convenient and quick, and can be further transported in a refrigerating way.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of coconut milk Tilapia mossambica food.
Background technology
Tilapia mossambica is stung less, delicious meat, high protein, low fat, nutritious, as the substitute of cod, be the kind of the tool international competition strength of China on the international market, it also is the kind of tool industrialized development condition, but be that kind is single with freezing Tilapia mossambica bar, the outlet of freezing Tilapia Fillet at present mostly, value-added content of product is low.
Coconut is the most characteristic fruit in Hainan, and coconut meat is pure white, and is fresh and sweet, give off a strong fragrance, and contains 33% fat in the coconut meat, and about 6% protein is nutritious, deeply is subjected to consumer's favor.
At present, for the processing method of coconut milk Tilapia mossambica food, report had not been arranged.Tilapia mossambica and coconut raw material are cooperated processing, and nutrition, delicious food have been opened up new approach for the development and use of coconut and Tilapia mossambica again.
Summary of the invention
The purpose of this invention is to provide a kind of preparation method of coconut milk Tilapia mossambica food, realized the food processing with Tilapia mossambica and coconut, product nutrition, delicious food, quick and easy when edible, increased the added value of products material.
The technical solution adopted in the present invention is, a kind of preparation method of coconut milk Tilapia mossambica food, according to the following steps implementation:
Step 1: the Tilapia mossambica raw material is carried out preliminary working
The Tilapia mossambica processing is obtained Tilapia Fillet, prepare in addition soak;
Tilapia Fillet is immersed soak soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and control soaking temperature on the rocks remains on below 10 ℃, clear water flushing, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, the shredded coconut stuffing crumbs
2.1) the preparation coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats and carry out defibrination, the hot water temperature remains on and is not less than 70 ℃, separates to obtain coconut palm breast and shredded coconut stuffing;
The preparation emulsifying agent;
The emulsifying agent of coconut palm breast with the 2.4%-2.6% that is equivalent to coconut palm breast quality mixed, obtain coconut milk behind the homogeneous, obtain coconut powder after dry the processing;
2.2) prepare and wrap up in advance powder
2.3) the preparation starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) preparation shredded coconut stuffing crumbs
The shredded coconut stuffing crumbs are formulated by the shredded coconut stuffing of the crumbs of 4.8-5 mass parts and 3.8-4 mass parts;
Step 3: carry out successively that the top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder:
The Tilapia Fillet surface uniform of handling well in step 1 wraps wraps up in powder in advance;
3.2) wrap up in starch:
Wrap up in again one deck starch wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in the shredded coconut stuffing crumbs:
The Tilapia Fillet that wraps starch is put into the shredded coconut stuffing crumbs, keep flat light pressure and make the Tilapia Fillet surface uniform wrap the shredded coconut stuffing crumbs;
Step 4: the Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, obtains coconut milk Tilapia mossambica food.
The invention has the beneficial effects as follows:
1) the invention belongs to the processing method of fresh food, adopt the Tilapia mossambica raw material to check and accept, support temporarily, bloodletting is cleaned, hack, and peeling, finishing is cleaned, and carries out quality-improving and process under the environment of low temperature; Coconut is cut open, gets coconut meat, smashs to pieces, gets breast, separates emulsification, drying; The preparation coconut is wrapped up in powder in advance; Starch and shredded coconut stuffing bits; Wrap up in advance powder with Tilapia Fillet is sticking, wrap up in slurry, wrap up in the shredded coconut stuffing crumbs, row's dish, the instant freezer quick-frozen, packing, finished product in processing below 10 ℃, have guaranteed freshness and the nutrition of original flesh of fish.
2) the coconut milk Tilapia mossambica food that makes of the inventive method, can adopt fried or the heating using microwave cooking after edible, both eutrophy, delicious food were convenient and swift again, brought convenience for restaurant, dining room and family; Can also carry out refrigeration transportation, remain on deliciousness and the nutrition of oppressing under the cryogenic conditions, add the Maillard reaction that produces in the frying course, tasty, for new approach is opened up in the development and use of coconut and Tilapia mossambica.
The specific embodiment
The present invention is described in detail below in conjunction with the specific embodiment.
The preparation method of coconut milk Tilapia mossambica food of the present invention, according to the following steps implementation:
Step 1: the Tilapia mossambica raw material is carried out preliminary working
With fresh and alive Tilapia mossambica bloodletting, cleaning, taking-up back fillet, to back fillet peeling, impurity elimination, clear water flushing, obtain pure white Tilapia Fillet again;
The above Tilapia Fillet that obtains is put into soak carry out the quality-improving processing, to increase gel strength, component and the proportioning of this soak are: take by weighing the sodium acid carbonate of 32%-35%, the lactic acid of 36%-39%, the salt of 28%-32% according to mass percent, the mass percent sum of these three components is 100%, and being dissolved in frozen water solution after the mixing, to prepare concentration be 3% soak;
Tilapia Fillet is immersed soak to be soaked, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and soak time is 70-90 minute, and control soaking temperature on the rocks remains on below 10 ℃, the clear water flushing, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, the shredded coconut stuffing crumbs
2.1) the preparation coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats and carry out defibrination, the hot water temperature remains on and is not less than 70 ℃, separates to obtain coconut palm breast and shredded coconut stuffing;
The preparation emulsifying agent, emulsifying agent is comprised of the go alone ester, 25%-30% xanthans, 15%-25% sorbitan carboxylic esters of 50%-55%, and the mass percent sum of these three components is 100%;
The emulsifying agent of coconut palm breast with the 2.4%-2.6% that is equivalent to coconut palm breast quality mixed, obtain coconut milk behind the homogeneous, obtain coconut powder after dry the processing;
2.2) prepare and wrap up in advance powder
Wrap up in advance powder by the wheat flour of 44%-46%, the farina of 18%-20%, the tapioca of 18%-20%, the coconut powder of 8%-9%, the white sand Icing Sugar of 4%-5%, the salt of 3.5%-4.0%, the mass percent sum of these six components is 100%;
2.3) the preparation starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) preparation shredded coconut stuffing crumbs
The shredded coconut stuffing crumbs are formulated by the shredded coconut stuffing of the crumbs of 4.8-5 mass parts and 3.8-4 mass parts;
Step 3: carry out successively that the top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder:
The Tilapia Fillet surface uniform of handling well in step 1 wraps and wraps up in advance powder (be ground floor, or internal layer);
3.2) wrap up in starch:
Wrap up in again one deck starch (be the second layer, or middle level) wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in the shredded coconut stuffing crumbs:
The Tilapia Fillet that wraps starch is put into the shredded coconut stuffing crumbs, keep flat light pressure and make the Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (namely the 3rd layer, or outer);
Step 4: the Tilapia Fillet that will wrap the shredded coconut stuffing crumbs neatly comes on the pad, and every pad row's number is identical, and weight is suitable, then is placed in the iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and preferred 45-60 of quick-frozen time minute, obtain coconut milk Tilapia mossambica food.
Quick-frozen coconut milk Tilapia mossambica food is out carried out balance, and according to the requirement of client to packing, weighing, inner packing, external packing are put into freezer and are treated pin.
In the preparation of coconut milk and shredded coconut stuffing, because coconut contains the fat about 33%, adding is by the emulsifying agent of going alone ester, xanthans, sorbitan carboxylic esters and forming, after the emulsifying, the w/o type can be become the o/w type, coconut powder just can mix with water equably, does not have oil slick, coconut palm is fragrant outstanding, and the quality of food of the present invention is guaranteed thus.
Embodiment 1
Step 1: the Tilapia mossambica raw material is processed
With fresh and alive Tilapia mossambica bloodletting, clean, take out the back fillet, to the Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The above Tilapia Fillet that obtains is carried out quality-improving processes, may further comprise the steps:
Take by weighing 33% sodium acid carbonate, 37% lactic acid, 30% salt according to mass percent in addition, the mass percent sum of these three components is 100%, is dissolved in after the mixing that to prepare concentration in the frozen water be 3% soak;
Then, Tilapia Fillet is put into soak soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.7, and soak time is 70 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times of hot water defibrinations more than 70 ℃, separate obtaining coconut palm breast and shredded coconut stuffing; The preparation emulsifying agent, emulsifying agent is comprised of 50% go alone ester, 28% xanthans, 22% sorbitan carboxylic esters, and the mass percent sum of these three components is 100%; Coconut palm breast is mixed with 2.5% the emulsifying agent that is equivalent to the newborn quality of coconut palm, obtain coconut milk behind the homogeneous, obtain coconut powder after the drying.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 45% wheat flour, 19% farina, 20% tapioca, 8% coconut powder, 4% white sand Icing Sugar, 4% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 0.8:1.2 forms by wrapping up in advance powder and frozen water according to mass ratio,
4) shredded coconut stuffing crumbs: the shredded coconut stuffing crumbs are the 4.8:4 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out the top layer parcel and process, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps wraps up in powder (being ground floor) in advance,
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (being the second layer)
3.3) wrap up in the shredded coconut stuffing crumbs: the Tilapia Fillet that will wrap starch is put into the shredded coconut stuffing crumbs, keeps flat light pressure and makes the Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (namely the 3rd layer)
Step 4: the bread Tilapia Fillet of wrapping up in that the upper step was obtained neatly comes on the pad, and every pad row's number is identical, and weight is suitable, then is placed in the iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 45 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Embodiment 2
Step 1: the Tilapia mossambica raw material is processed
With fresh and alive Tilapia mossambica bloodletting, clean, take out the back fillet, to the Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The above Tilapia Fillet that obtains is carried out quality-improving processes, may further comprise the steps:
Take by weighing 34% sodium acid carbonate, 38% lactic acid, 28% salt according to mass percent in addition, the mass percent sum of these three components is 100%, is dissolved in after the mixing that to prepare concentration in the frozen water be 3% soak;
Then, Tilapia Fillet is put into soak soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6, and soak time is 80 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times of hot water defibrinations more than 70 ℃, separate obtaining coconut palm breast and shredded coconut stuffing; The preparation emulsifying agent, emulsifying agent is comprised of 53% go alone ester, 26% xanthans, 21% sorbitan carboxylic esters, and the coconut palm breast is mixed with 2.6% the emulsifying agent that is equivalent to the newborn quality of coconut palm, obtains coconut milk behind the homogeneous, obtains coconut powder after the drying.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 46% wheat flour, 18% farina, 19% tapioca, 9% coconut powder, 4.5% white sand Icing Sugar, 3.5% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 1:1.5 forms by wrapping up in advance powder and frozen water according to mass ratio;
4) shredded coconut stuffing crumbs: the shredded coconut stuffing crumbs are the 5:3.8 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out the top layer parcel and process, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps wraps up in powder (being ground floor) in advance,
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (being the second layer)
3.3) wrap up in the shredded coconut stuffing crumbs: the Tilapia Fillet that will wrap starch is put into the shredded coconut stuffing crumbs, keeps flat light pressure and makes the Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (namely the 3rd layer)
Step 4: the bread Tilapia mossambica that the upper step was obtained neatly comes on the pad, and every pad row's number is identical, and weight is suitable, then is placed in the iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 50 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Embodiment 3
Step 1: the Tilapia mossambica raw material is processed
With fresh and alive Tilapia mossambica bloodletting, clean, take out the back fillet, to the Tilapia Fillet peeling, impurity elimination, circulating water clean, and obtain pure white Tilapia Fillet;
The above Tilapia Fillet that obtains is carried out quality-improving processes, may further comprise the steps:
Take by weighing 32% sodium acid carbonate, 37% lactic acid, 31% salt according to mass percent, the mass percent sum of these three components is 100%, is dissolved in after the mixing that to prepare concentration in the frozen water be 3% soak;
Then, Tilapia Fillet is put into soak soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.8, and soak time is 90 minutes, and control soaking temperature on the rocks remains on below 10 ℃, and clean water is cleaned, the Tilapia Fillet that obtains handling well;
Step 2: wrap up in advance powder, wrap up in starch, the preparation of shredded coconut stuffing crumbs
1) preparation of coconut milk and shredded coconut stuffing
Coconut is cut open, taken out coconut meat, smash to pieces, add 2 times of hot water defibrinations more than 70 ℃, separate obtaining coconut palm breast and shredded coconut stuffing; The preparation emulsifying agent, emulsifying agent is comprised of 55% go alone ester, 30% xanthans, 15% sorbitan carboxylic esters, and the mass percent sum of these three components is 100%; Coconut palm breast is mixed with 2.4% the emulsifying agent that is equivalent to the newborn quality of coconut palm, obtain coconut milk behind the homogeneous, obtain coconut powder after the drying.
2) wrap up in advance powder: wrap up in advance powder according to mass percent, composed of the following components: 45% wheat flour, 19% farina, 19% tapioca, 9% coconut powder, 4% white sand Icing Sugar, 4% salt, the mass percent sum of these six components is 100%;
3) starch: starch is that 0.9:1.3 forms by wrapping up in advance powder and frozen water according to mass ratio;
4) shredded coconut stuffing crumbs: the shredded coconut stuffing crumbs are the 4.9:3.9 preparation according to the mass ratio of crumbs and shredded coconut stuffing.
Step 3: carry out the top layer parcel and process, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder: the Tilapia Fillet that step 2 is handled well evenly wraps wraps up in powder (being ground floor) in advance,
3.2) wrap up in starch: wrap the Tilapia Fillet of wrapping up in advance powder and wrap up in again one deck starch (second layer)
3.3) wrap up in the shredded coconut stuffing crumbs: the Tilapia Fillet that will wrap starch is put into the shredded coconut stuffing crumbs, keeps flat light pressure and makes the Tilapia Fillet surface uniform wrap shredded coconut stuffing crumbs (namely the 3rd layer)
Step 4: the bread Tilapia Fillet that the upper step was obtained neatly comes on the pad, and every pad row's number is identical, and weight is suitable, then is placed in the iron pan; The Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, maintains the temperature at below-18 ℃, and 60 minutes quick-frozen time, obtain the freezing Tilapia Fillet of coconut milk of the present invention.
Claims (6)
1. the preparation method of a coconut milk Tilapia mossambica food is characterized in that, according to the following steps implementation:
Step 1: the Tilapia mossambica raw material is carried out preliminary working
The Tilapia mossambica processing is obtained Tilapia Fillet, prepare in addition soak;
Tilapia Fillet is immersed soak soak, the mass ratio of Tilapia Fillet and soak is prepared according to 1:0.6-0.8, and control soaking temperature on the rocks remains on below 10 ℃, clear water flushing, the Tilapia Fillet that obtains handling well;
Step 2: respectively preparation wrap up in advance powder, wrap up in starch, the shredded coconut stuffing crumbs
2.1) the preparation coconut powder
Coconut is cut open, taken out coconut meat, smash to pieces, add the hot water that is equivalent to 2 times of coconut meats and carry out defibrination, the hot water temperature remains on and is not less than 70 ℃, separates to obtain coconut palm breast and shredded coconut stuffing;
The preparation emulsifying agent;
The emulsifying agent of coconut palm breast with the 2.4%-2.6% that is equivalent to coconut palm breast quality mixed, obtain coconut milk behind the homogeneous, obtain coconut powder after dry the processing;
2.2) prepare and wrap up in advance powder
2.3) the preparation starch
Starch is formulated by the frozen water of wrapping up in advance powder and 1.2-1.5 mass parts of 0.8-1 mass parts;
2.4) preparation shredded coconut stuffing crumbs
The shredded coconut stuffing crumbs are formulated by the shredded coconut stuffing of the crumbs of 4.8-5 mass parts and 3.8-4 mass parts;
Step 3: carry out successively that the top layer is wrapped up in advance powder, wrapped up in starch, the parcel of shredded coconut stuffing crumbs is processed, control is wrapped up in the slurry temperature and is not higher than 10 ℃;
3.1) wrap up in and wrap up in advance powder:
The Tilapia Fillet surface uniform of handling well in step 1 wraps wraps up in powder in advance;
3.2) wrap up in starch:
Wrap up in again one deck starch wrapping the Tilapia Fillet surface of wrapping up in advance powder;
3.3) wrap up in the shredded coconut stuffing crumbs:
The Tilapia Fillet that wraps starch is put into the shredded coconut stuffing crumbs, keep flat light pressure and make the Tilapia Fillet surface uniform wrap the shredded coconut stuffing crumbs;
Step 4: the Tilapia Fillet that row is coiled is put into instant freezer and is carried out quick-frozen, obtains coconut milk Tilapia mossambica food.
2. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, in the described step 1, with fresh and alive Tilapia mossambica bloodletting, cleaning, taking-up back fillet, to back fillet peeling, impurity elimination, clear water flushing, obtain pure white Tilapia Fillet again.
3. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, in the described step 1, component and the proportioning of described soak are: take by weighing the sodium acid carbonate of 32%-35%, the lactic acid of 36%-39%, the salt of 28%-32% according to mass percent, the mass percent sum of these three components is 100%, and being dissolved in frozen water solution after the mixing, to prepare concentration be 3% soak.
4. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, described step 2.1) in, described emulsifying agent is comprised of the go alone ester, 25%-30% xanthans, 15%-25% sorbitan carboxylic esters of 50%-55%, and the mass percent sum of these three components is 100%.
5. the preparation method of coconut milk Tilapia mossambica food according to claim 1, it is characterized in that, described step 2.2) in, the described powder of wrapping up in advance is by the wheat flour of 44%-46%, the farina of 18%-20%, the tapioca of 18%-20%, the coconut powder of 8%-9%, the white sand Icing Sugar of 4%-5%, the salt of 3.5%-4.0%, and the mass percent sum of these six components is 100%.
6. the preparation method of coconut milk Tilapia mossambica food according to claim 1 is characterized in that, in the described step 4, the Tilapia Fillet that wraps the shredded coconut stuffing crumbs is neatly come on the pad, and every pad row's number is identical, and weight is suitable, then is placed in the iron pan; When carrying out quick-frozen, maintain the temperature at below-18 ℃ preferred 45-60 of quick-frozen time minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210564264.0A CN103005517B (en) | 2012-12-24 | 2012-12-24 | Preparation method for coconut milk tilapia food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210564264.0A CN103005517B (en) | 2012-12-24 | 2012-12-24 | Preparation method for coconut milk tilapia food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103005517A true CN103005517A (en) | 2013-04-03 |
| CN103005517B CN103005517B (en) | 2014-04-02 |
Family
ID=47955040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210564264.0A Expired - Fee Related CN103005517B (en) | 2012-12-24 | 2012-12-24 | Preparation method for coconut milk tilapia food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103005517B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948073A (en) * | 2014-05-12 | 2014-07-30 | 海南大学 | Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food |
| CN104286962A (en) * | 2014-10-22 | 2015-01-21 | 海南泉溢食品有限公司 | Preparation method of frozen tilapia mossambica conditioning food |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001252051A (en) * | 2000-03-14 | 2001-09-18 | Eiko Terao | Product stuck with spice on solid surface of seasoned meat and method for producing the same |
-
2012
- 2012-12-24 CN CN201210564264.0A patent/CN103005517B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001252051A (en) * | 2000-03-14 | 2001-09-18 | Eiko Terao | Product stuck with spice on solid surface of seasoned meat and method for producing the same |
Non-Patent Citations (1)
| Title |
|---|
| WWW.28MS.CN/CAIPU/DONGWUCAIDAN/YUPAI/121560: "椰漿魴魚排的做法", 《家常美食网》, 29 August 2011 (2011-08-29), pages 1 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103948073A (en) * | 2014-05-12 | 2014-07-30 | 海南大学 | Preparation method of coconut flavored tilapia mossambica purple and sweet potato cake prepared food |
| CN104286962A (en) * | 2014-10-22 | 2015-01-21 | 海南泉溢食品有限公司 | Preparation method of frozen tilapia mossambica conditioning food |
| CN106805154A (en) * | 2017-03-03 | 2017-06-09 | 福清朝辉水产食品有限公司 | A kind of preparation method of toast crevettes |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103005517B (en) | 2014-04-02 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791137B (en) | Freezing water-holding fresh-keeping processing method for shrimps | |
| CN104207152B (en) | Add the outer of thunder bamboo shoot edible fiber and wrap up in paste, application and prepared fish ball | |
| CN103462065A (en) | Making method of crisp muscle and bone stick | |
| CN106616655B (en) | Non-fried potato snack food and processing method thereof | |
| CN101485352A (en) | Preparation method of bread fish for preventing frozen denaturation of protein | |
| CN104000218A (en) | Preparation method of dried pork of spotted pig and the dried pork of spotted pig | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN103005517B (en) | Preparation method for coconut milk tilapia food | |
| US7273631B2 (en) | Method of making french fry-style potato products | |
| CN104489765A (en) | Fried minced fillet product and preparation method thereof | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| CN103393087A (en) | Method for preparing beef tomato sauce | |
| CN111700238B (en) | Preparation method of frozen conditioning longsnout catfish steak | |
| RU2679359C1 (en) | Method of manufacturing chopped meat and vegetable semi-finished products from rabbit meat of mechanical boning | |
| CN112220002A (en) | Processing method of instant squid | |
| CN112220003A (en) | Processing method of instant abalone | |
| RU2356394C1 (en) | Production method for tinned food "zhumshak-at" | |
| KR101335355B1 (en) | A method of producing a frozen meat roll and the frozen meat roll produced by the same | |
| CN111616314B (en) | Three-color egg sausage and preparation method thereof | |
| RU2797860C1 (en) | Dolma with shrimp meat | |
| CN106174102A (en) | A kind of curried fried crisp chicken | |
| RU2642479C1 (en) | Method for manufacturing chopped meat-and-vegetable semi-finished product | |
| RU2640372C1 (en) | Method for preparation of culinary product from grain beans with application of by-products and dried apricots | |
| RU2643253C1 (en) | Method for manufacture of semi-smoked sausage product |
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: 20140402 Termination date: 20211224 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |