CN103081978A - Rinsing method for improving mackerel surimi product gel elasticity - Google Patents
Rinsing method for improving mackerel surimi product gel elasticity Download PDFInfo
- Publication number
- CN103081978A CN103081978A CN2011103455382A CN201110345538A CN103081978A CN 103081978 A CN103081978 A CN 103081978A CN 2011103455382 A CN2011103455382 A CN 2011103455382A CN 201110345538 A CN201110345538 A CN 201110345538A CN 103081978 A CN103081978 A CN 103081978A
- Authority
- CN
- China
- Prior art keywords
- rinsing
- fish
- surimi product
- water
- flesh
- 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
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000019465 surimi Nutrition 0.000 title abstract description 30
- 241000269821 Scombridae Species 0.000 title abstract 2
- 235000020640 mackerel Nutrition 0.000 title abstract 2
- 241000251468 Actinopterygii Species 0.000 claims abstract description 43
- 235000019688 fish Nutrition 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 12
- 239000011780 sodium chloride Substances 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 12
- 235000002639 sodium chloride Nutrition 0.000 claims description 11
- 241001622901 Scomberomorus commerson Species 0.000 claims description 10
- 238000005406 washing Methods 0.000 claims description 10
- 235000013332 fish product Nutrition 0.000 claims description 6
- 229960002668 sodium chloride Drugs 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 239000000203 mixture Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000012535 impurity Substances 0.000 abstract description 2
- 210000003205 muscle Anatomy 0.000 abstract description 2
- 210000001519 tissue Anatomy 0.000 abstract description 2
- 102000004506 Blood Proteins Human genes 0.000 abstract 1
- 108010017384 Blood Proteins Proteins 0.000 abstract 1
- 230000002411 adverse Effects 0.000 abstract 1
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 102000013370 fibrillin Human genes 0.000 abstract 1
- 108060002895 fibrillin Proteins 0.000 abstract 1
- 239000012487 rinsing solution Substances 0.000 abstract 1
- 239000008237 rinsing water Substances 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 229920001971 elastomer Polymers 0.000 description 4
- 239000000806 elastomer Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 2
- 206010003549 asthenia Diseases 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 108010043137 Actomyosin Proteins 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004606 Fillers/Extenders Substances 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 229920000388 Polyphosphate Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000000540 analysis of variance Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000009172 bursting Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001205 polyphosphate Substances 0.000 description 1
- 235000011176 polyphosphates Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000611 regression analysis Methods 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000008279 sol Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000007619 statistical method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
Abstract
The present invention relates to a rinsing method, especially a rinsing method for improving mackerel surimi product gel elasticity. The rinsing method includes using water below 5 DEG C to rinse, mixing water with fish meat, uniformly stirring for 10 min; then allowing to stand for 10 min, draining the rinse water; putting the fish meat into rinsing water 3-5 times of the fish meat, and rinsing for 2-4 times, wherein the rinsing solution is an aqueous solution of sodium chloride at a concentration of 0.2%-0.4%. Because the elastic of the surimi product is from salt-soluble protein in fish meat, the rinsing method can make the surimi product reach best flexibility and gel strength, removes the odor components, fat, blood and other impurities in the surimi, and removes adverse compositions such as muscle plasma protein, fat, and water-soluble substances on the network structure, the fibrillin content is increased, the color, odor and tissue characteristics of the surimi product are improved, and the quality of the surimi product is effectively improved.
Description
Technical field
The present invention relates to a kind of rinse method, especially a kind of rinse method that improves the Spanish mackerel gel elasticity of minced fish product.
Background technology
Due to take aquatic animals such as fishes and shrimps as food, therefore the Spanish mackerel sashimi (raw fish) gets grossness from head to foot, be the higher marine products high-quality fish of a kind of economic worth.Horse glue meat quality of fish exquisiteness, delicious flavour, nutritious, contain the nutrients such as abundant protein, vitamin A, mineral matter, tonifying Qi is arranged, put down the effect of coughing, to weak cough to breathe heavily certain curative effect is arranged, Spanish mackerel also has refreshes oneself and the health care food therapy function of waiting for a long time, and normal food has certain auxiliary curative effect to diseases such as treatment anaemia, early ageing, malnutrition, puerperal asthenia and neurasthenia.
Therefore it is very general making surimi product take Spanish mackerel as raw material, the gel elastomer of surimi product is one of important indicator of differentiating the surimi product quality good or not, and the gel elastomer that improves the fish gruel can be realized by a variety of methods, several method is arranged in the market: one, beat when bursting adding salt, can be combined with polyphosphate, as the degumming agent of muscle fibril, make it to become better fish rotten; Two, adding starch in the pasted fish meat can be used as the extender of the general surimi product such as fish ball, fish sausage and strengthens flexible material, because gelatinized corn starch can be got involved and plays cementation between fish meat protein, therefore for the flesh of fish a little less than elasticity formation ability, obvious invigoration effect is arranged; Three, as the actomyosin colloidal sol body of the rotten principal component of fish, standing or can form the gelinite structure when being heated to 40～50 ℃, be called coagulation.
Technical process according to surimi product: adopt that meat, rinsing, arena are burst, moulding, the mode of the raising gel elastomer that adopts wherein, if it is best improving gel elastomer in rinsing, can keep more nutritional labeling, avoid owing to adding additive to affect the quality of surimi product.
Summary of the invention
The object of the invention is to, a kind of simple to operate, rinse method of obviously improving the raising Spanish mackerel gel elasticity of minced fish product of the rotten quality of fish is provided.
The technical solution adopted for the present invention to solve the technical problems is:
One, carry out rinsing with the water below 5 ℃, water is mixed with the flesh of fish, at the uniform velocity stir 10min;
Two, standing 10min then outwells washings;
Three, get the flesh of fish and put into 3-5 times of rinsing liquid of the flesh of fish, rinsing 2-4 time, rinsing liquid is that concentration is the sodium-chloride water solution of 0.2%-0.4%.
Of the present invention being further defined to: rinsing liquid is that concentration is 0.3% sodium chloride solution.
Of the present invention being further defined to: get the flesh of fish and put into 4 times of rinsing liquids of the flesh of fish, rinsing 3 times.
Because the elasticity of surimi product derives from salt soluble protein in the flesh of fish, and above-mentioned rinse method can make surimi product obtain best elasticity, gel strength, remove the smell component in the fish gruel, the impurity such as fat and blood, remove simultaneously sarcoplasmic protein, fat, water-soluble substances etc. to the disadvantageous composition of network structure, thereby improve the content of fribrillin, improve color and luster, smell and the tissue characteristics of surimi product, effectively improve the quality of surimi product.
With reference to figure 1 as can be known, along with the increase of rinsing number of times, the gel strength of surimi product significantly reduces, and elasticity progressively rises.Elasticity without rinsing and rinsing surimi product once is less, and gel strength surpasses 90N.This may be owing to not washing away sarcoplasmic protein in the flesh of fish, fat, water-soluble substances etc. to the disadvantageous composition of network structure, therefore surimi product elasticity is little, gel strength is too high, causes surimi product really up to the mark.Hence one can see that, and during the rotten rinsing of fish 2-4 time, integrated quality is better.
With reference to figure 2 as can be known, the washings multiple does not have too much influence to the elasticity of surimi product, but still more significant on the impact of the gel strength of surimi product.Along with the increase of washings multiple, the gel strength of surimi product also progressively increases, and when the washings multiple was 3-5 times, the gel strength of surimi product was relatively better.
Fig. 3 does not add salt as can be known and lower with elasticity, the gel strength of the surimi product of the direct rinsing of clear water, and this is because water miscible protein stripping is insufficient, thereby has reduced the content of salting-in protein, thereby the quality of surimi product is reduced.Carry out rinsing with salt and can improve the quality of surimi product to a certain extent, food concentration is in 0.2%-0.4%, and elasticity, gel strength are all better, but can make salting-in protein stripping too much during excessive concentration, thereby the rotten quality of fish is descended.
From above-mentioned data, rinse method of the present invention can significantly improve elasticity and the gel strength of Spanish mackerel surimi product, improves simultaneously the quality of surimi product.
Description of drawings
Fig. 1 is that the rinsing number of times is on the datagram that affects of quality of fish meat;
Fig. 2 is that the washings multiple is on the datagram that affects of quality of fish meat;
Fig. 3 is that the rinsing medium is on the datagram that affects of quality of fish meat;
The specific embodiment
One, carry out rinsing with the water below 5 ℃, water is mixed with the flesh of fish, at the uniform velocity stir 10min; This step makes the abundant strippings of elasticity bar such as flesh of fish water-solubility protein, inorganic salts,
Two, standing 10min then makes fully precipitation of the flesh of fish, elimination simultaneously upper strata grease, and the surperficial rinsing meat that inclines is outwelled washings;
Three, get the flesh of fish and put into 4 times of rinsing liquids of the flesh of fish, rinsing 3 times, rinsing liquid is that concentration is 0.3% sodium-chloride water solution.
Above-mentioned rinse method key is the proportioning of concentration, rinsing number of times, the flesh of fish and the rinsing liquid of rinsing liquid salt.
And concrete data adopt comprehensive computing to obtain, and obtain rinsing condition orthogonal experiment mensuration table by Fig. 1, Fig. 2, Fig. 3 content:
Utilize SAS V8.0 software, experimental data to upper table is carried out polynomial regression analysis, set up quadratic regression model, match obtains quadratic regression equation: Y1=83.75+5.4025*X1+7.3375*X2+1.755*X3-8.175*X1*X1-4.565* X2*X2+2.25*X2*X3-7.615*X3*X3.
The result that calculates all kinds of sum of square of deviations and the free degree, F check shows, the equation difference of the regression equation of quadratic orthogonal rotating Combination Design and actual conditions match has extremely remarkable meaning (P＜0.05), can carry out following statistical analysis.
By SAS V8.0 software, quadratic regression equation is carried out variance analysis.Result shows, factor X2, X3 on response and quadratic term impact significantly, and each mutual impact of factor X1, X2 is not remarkable, sees the following form:
Analysis of variance table
Try to achieve when response is Maxmize by the data-optimized program in SAS V8.0 software, it is the rinsing number of times that the level of 3 factors is taken at end points (0.6635 ,-0.0815,0.04956), the washings multiple, rinsing medium (%), this moment, gel strength was 88.1232, the following table as a result of reference:
Adopt SAS V8.0 software data treatment system that experimental data is analyzed, the preferred plan of trying to achieve minced fish gel intensity is: the rinsing number of times is in 0.6635 level (3 times), the washings multiple is at-0.0815 level (4 times), the rinsing medium is 0.04956 (0.3%), and this moment, the theoretical maximum of minced fish gel intensity was 88.1232.According to best rinsing result, carry out actual replication experiment, get the mean value of three checkings, it is 87.6329 that result draws Y value.Actual value/model optimum value=0.994.
Calculated the optimum condition of concrete rinsing by aforesaid way.
Claims (3)
1. rinse method that improves the Spanish mackerel gel elasticity of minced fish product is characterized in that:
One, carry out rinsing with the water below 5 ℃, water is mixed with the flesh of fish, at the uniform velocity stir 10min;
Two, standing 10min then outwells washings;
Three, get the flesh of fish and put into 3-5 times of rinsing liquid of the flesh of fish, rinsing 2-4 time, rinsing liquid is that concentration is the sodium-chloride water solution of 0.2%-0.4%.
2. according to the rinse method of raising Spanish mackerel gel elasticity of minced fish product claimed in claim 1, it is characterized in that: rinsing liquid is that concentration is 0.3% sodium chloride solution.
3. according to the rinse method of the described raising of claim 1 or 2 Spanish mackerel gel elasticity of minced fish product, it is characterized in that: get the flesh of fish and put into 4 times of rinsing liquids of the flesh of fish, rinsing 3 times.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103455382A CN103081978A (en) | 2011-10-27 | 2011-10-27 | Rinsing method for improving mackerel surimi product gel elasticity |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103455382A CN103081978A (en) | 2011-10-27 | 2011-10-27 | Rinsing method for improving mackerel surimi product gel elasticity |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103081978A true CN103081978A (en) | 2013-05-08 |
Family
ID=48195516
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103455382A Pending CN103081978A (en) | 2011-10-27 | 2011-10-27 | Rinsing method for improving mackerel surimi product gel elasticity |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103081978A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082792A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Catfish ham added with myogen in rinse water and preparation method thereof |
| CN108617848A (en) * | 2018-04-12 | 2018-10-09 | 厦门大学 | A kind of preparation method of strong gelation fribrillin |
| CN109452575A (en) * | 2018-11-21 | 2019-03-12 | 浙江省海洋水产研究所 | It is a kind of using the tuna flesh of fish as the breaded fish stick processing method of raw material |
| CN112535276A (en) * | 2020-12-11 | 2021-03-23 | 钟春燕 | Application of biological cellulose micropowder in preparation of minced fillet product elasticity enhancer |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4926458A (en) * | 1972-07-12 | 1974-03-08 | ||
| JPS5435238A (en) * | 1977-08-19 | 1979-03-15 | Snow Brand Milk Products Co Ltd | Ground fish meat making method |
| US5229151A (en) * | 1991-04-10 | 1993-07-20 | Shin Nippon Giken Ltd. | Method for making ground fish meat products |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101991145A (en) * | 2010-10-26 | 2011-03-30 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
| CN101999704A (en) * | 2010-11-24 | 2011-04-06 | 河南工业大学 | Preparation method of grass carp minced fillets with improved elasticity |
| CN102078009A (en) * | 2010-11-24 | 2011-06-01 | 河南工业大学 | Preparation method for enhancing elasticity of low-value minced fillet |
-
2011
- 2011-10-27 CN CN2011103455382A patent/CN103081978A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4926458A (en) * | 1972-07-12 | 1974-03-08 | ||
| JPS5435238A (en) * | 1977-08-19 | 1979-03-15 | Snow Brand Milk Products Co Ltd | Ground fish meat making method |
| US5229151A (en) * | 1991-04-10 | 1993-07-20 | Shin Nippon Giken Ltd. | Method for making ground fish meat products |
| CN101627828A (en) * | 2009-04-08 | 2010-01-20 | 广东海洋大学 | Method for processing frozen minced fillets of java tilapia |
| CN101991145A (en) * | 2010-10-26 | 2011-03-30 | 北京市水产科学研究所 | Fish cake and preparation method thereof |
| CN101999704A (en) * | 2010-11-24 | 2011-04-06 | 河南工业大学 | Preparation method of grass carp minced fillets with improved elasticity |
| CN102078009A (en) * | 2010-11-24 | 2011-06-01 | 河南工业大学 | Preparation method for enhancing elasticity of low-value minced fillet |
Non-Patent Citations (7)
| Title |
|---|
| 刘淑华等: "漂洗和擂溃工艺对鳙鱼鱼糜凝胶强度的影响", 《福建农林大学学报》, 31 December 2007 (2007-12-31) * |
| 张弘: "鱼糜制品弹性的形成及影响因素", 《食品科学》, 31 December 1988 (1988-12-31) * |
| 李海苹等: "漂洗工艺和热处理对鲤鱼鱼糜凝胶特性的影响", 《食品与发酵工业》, vol. 35, no. 3, 31 March 2009 (2009-03-31) * |
| 罗晓玲: "马鲛鱼鱼糜超高压凝胶化工艺研究", 《江南大学硕士论文》, 30 November 2010 (2010-11-30) * |
| 陶红丽等: "不同漂洗处理对罗非鱼浆的影响", 《现代食品科技》, 31 December 2007 (2007-12-31) * |
| 黄志勇: "影响蓝圆鲹低值鱼鱼糜制品弹性因素的探讨", 《农业工程青年科技论坛论文集》, 31 December 2002 (2002-12-31) * |
| 齐凤生: "漂洗工艺对鱼糜质量的影响", 《河北渔业》, 31 December 2002 (2002-12-31) * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082792A (en) * | 2014-06-16 | 2014-10-08 | 天津农学院 | Catfish ham added with myogen in rinse water and preparation method thereof |
| CN108617848A (en) * | 2018-04-12 | 2018-10-09 | 厦门大学 | A kind of preparation method of strong gelation fribrillin |
| CN109452575A (en) * | 2018-11-21 | 2019-03-12 | 浙江省海洋水产研究所 | It is a kind of using the tuna flesh of fish as the breaded fish stick processing method of raw material |
| CN109452575B (en) * | 2018-11-21 | 2022-03-08 | 浙江省海洋水产研究所 | A method for processing fish cake with tuna meat as raw material |
| CN112535276A (en) * | 2020-12-11 | 2021-03-23 | 钟春燕 | Application of biological cellulose micropowder in preparation of minced fillet product elasticity enhancer |
| CN112535276B (en) * | 2020-12-11 | 2024-02-09 | 钟春燕 | Application of biological micro powder in preparation of minced fillet product elasticity enhancer |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101536792B (en) | Flavored bittern fish food and preparation method thereof | |
| CN102144794A (en) | Fish stuffing in soup | |
| CN103393164A (en) | Sugar-coated nut and preparation method thereof | |
| CN104397575A (en) | Blood replenishing and beauty maintaining rice cake and preparation method thereof | |
| CN102835679A (en) | Novel rabbit sausage and preparation method thereof | |
| CN102488226A (en) | Composite minced meat and processing method | |
| CN105266045A (en) | Fish skin and pig skin compounded nutrition crystal jelly and preparing method thereof | |
| CN105394610A (en) | Novel meat paste product preparing method | |
| CN103081978A (en) | Rinsing method for improving mackerel surimi product gel elasticity | |
| CN104839757A (en) | Seafood sausage production method | |
| CN102885329A (en) | Method for producing fish gluten through fish leftovers | |
| CN104413477A (en) | Cuttlefish ball and production method thereof | |
| CN103749936A (en) | Fish protein and fish cake prepared from fish protein | |
| CN105077000A (en) | Method for preparing fine dried noodles with pork bone soup | |
| CN103229985A (en) | Preparation method of anti-ageing fish head sauce | |
| CN103404888B (en) | Longan meat ball and preparation method thereof | |
| CN107897745A (en) | Health-related sausage stuffed mainly with bean starch paste of low fat and preparation method thereof | |
| CN103229987A (en) | Making method of blood sugar reducing fish head sauce | |
| CN106360406A (en) | Donkey meat sausage and preparation method of same | |
| CN104223199A (en) | Shrimp ball processing process | |
| CN103948084A (en) | Fish oil-Kalimeris indica brain-nourishing walnut kernel-containing peanut butter | |
| CN104366586A (en) | Carp fish balls and preparation method thereof | |
| CN103082068A (en) | Seafood-flavor peanut crisp candy and preparation method thereof | |
| KR101348393B1 (en) | Manufacturing method of processed seafood | |
| CN103815433A (en) | Nutritional salted duck egg and making 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 | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20130508 |