CN103583933B - Leavening agent for grilled fish and preparation and application thereof - Google Patents
Leavening agent for grilled fish and preparation and application thereof Download PDFInfo
- Publication number
- CN103583933B CN103583933B CN201310588547.3A CN201310588547A CN103583933B CN 103583933 B CN103583933 B CN 103583933B CN 201310588547 A CN201310588547 A CN 201310588547A CN 103583933 B CN103583933 B CN 103583933B
- Authority
- CN
- China
- Prior art keywords
- leavening agent
- grilled fish
- leavening
- fish
- preparation
- 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.)
- Active
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 46
- 235000010855 food raising agent Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 17
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 14
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 claims abstract description 14
- 235000012209 glucono delta-lactone Nutrition 0.000 claims abstract description 14
- 239000000182 glucono-delta-lactone Substances 0.000 claims abstract description 14
- 229960003681 gluconolactone Drugs 0.000 claims abstract description 14
- 235000019691 monocalcium phosphate Nutrition 0.000 claims abstract description 14
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 13
- 229920000168 Microcrystalline cellulose Polymers 0.000 claims abstract description 13
- 229940016286 microcrystalline cellulose Drugs 0.000 claims abstract description 13
- 235000019813 microcrystalline cellulose Nutrition 0.000 claims abstract description 13
- 239000008108 microcrystalline cellulose Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 13
- 239000000661 sodium alginate Substances 0.000 claims abstract description 13
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 13
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 12
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 claims description 12
- 229910000389 calcium phosphate Inorganic materials 0.000 claims description 12
- 229940083466 soybean lecithin Drugs 0.000 claims description 12
- 230000000694 effects Effects 0.000 abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- 239000001506 calcium phosphate Substances 0.000 abstract 2
- 235000010445 lecithin Nutrition 0.000 abstract 2
- 239000000787 lecithin Substances 0.000 abstract 2
- 229940067606 lecithin Drugs 0.000 abstract 2
- 229910000150 monocalcium phosphate Inorganic materials 0.000 abstract 2
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 5
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 description 4
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 239000011975 tartaric acid Substances 0.000 description 2
- 235000002906 tartaric acid Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 235000019733 Fish meal Nutrition 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 150000002222 fluorine compounds Chemical class 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses a leavening agent for grilled fish, which solves the problems of the leavening agent in the prior art, such as poor leavening effect, poor storability and poor use safety. The leavening agent comprises the following components in part by weight: sodium bicarbonate 30% to 40%, monocalcium phosphate 5% to 10%, sodium alginate 1% to 5%, microcrystalline cellulose 0.5% to 1%, glucono-delta-lactone 40 % to 50%, and soyabean lecithin powder 5% to 10%. The leavening agent provided by the invention has the advantages of reasonable recipe, good storability, dissolubility and eating safety, and remarkable leavening effect. The invention also provides a preparation method of the leavening agent for grilled fish. The preparation method comprises mixing sodium bicarbonate, monocalcium phosphate, sodium alginate, microcrystalline cellulose, glucono-delta-lactone, and soyabean lecithin powder according to the ratios. The preparation method is simple and cost-effective, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of food additives, especially relate to a kind of grilled fish leavening agent and preparation method thereof, application.
Background technology
Along with the increase of catching intensity, marine fishery resources is decayed year by year, the middle Optimization of Low Value Fish output of marine fishing is in rising trend, account for 57% ~ 59% of marine capture production, and in these Optimization of Low Value Fish be used for food processing account for 30%, wherein very most low-value small fish is used to the product being processed into the lesser values such as fish meal, feed or fertilizer.And these small fish in fact nutritive value is not low, if be processed into various leisure food, can improve greatly improve its be worth.Comparatively commonly these small fish are processed into grilled fish at present, but the grilled fish of being processed at present is organized, and not easily chews tough and tensile.
Authorization Notice No. CN102366126B, the Chinese patent of authorized announcement date 2013.01.02 discloses a kind of preparation method of grilled fish, the steps include: raw material selection → cleaning → seasoning → interpolation leavening agent → oven dry → baking → packaging, leavening agent by 20 ~ 40% sodium acid carbonate, the citric acid of 5 ~ 10%, the tartaric acid of 10 ~ 15%, the diglyceride of 10 ~ 15%, the calcium dihydrogen phosphate of 15 ~ 25%, the calgon composition of 10 ~ 15%, adopt rational process and preferably swelling agent, solve existing grilled fish product really up to the mark, not easily bait chew rotten, limit the problem of consumer groups.Leavening agent in the method is fast-acting type leavening agent, once water-soluble, sodium acid carbonate can occur to answer with tartaric acid, citric acid immediately, cause fish body when toasting, actual leavening effect is poor, and containing calgon in this leavening agent, calgon has very strong water imbibition, moisture-sensitive, cause the retention of this leavening agent poor, even if can containing heavy metal and a certain amount of fluorides such as micro-lead in the calgon of food-grade, long-term eating knows from experience generation harm to people.
Summary of the invention
The present invention is the problem of grilled fish leavening agent leavening effect, keeping quality and safety in utilization difference in order to solve prior art, provide a kind of grilled fish leavening agent, this grilled fish leavening agent formula is reasonable, and keeping quality, dissolubility, edible safety are good, and leavening effect is remarkable.
Present invention also offers a kind of preparation method of grilled fish leavening agent, as long as each component mixed, processing step is simple, and cost is low, is applicable to suitability for industrialized production.
A kind of grilled fish leavening agent, described leavening agent is made up of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 5 ~ 10%, sodium alginate 1 ~ 5%, microcrystalline cellulose 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin powder 5 ~ 10%.In leavening agent, sodium acid carbonate, calcium dihydrogen phosphate can react with acidic materials in a heated state and generate CO
2gas, makes fish body inside form porous tissue, thus makes the flesh of fish become loose; Glucono-δ-lactone itself is not acid, but after heating, hydrolysis, in acid, can produce CO with reaction of sodium bicarbonate
2, thus increase the bulkiness of fish body, make it more soft, and glucono-δ-lactone also has antioxidation, effectively can prevent the brown stain of fish body, be conducive to the quality improving product; Soybean lecithin can prevent inefficacy and the caking of leavening agent, improve the keeping quality of leavening agent, can also effectively control aerogenesis speed and intensity, and leavening agent can be made to dissolve rapidly (raising solubility) to infiltrate fast in Fish tissue, in addition, soybean lecithin powder has foaming effect, can improve the loose effect of fish body further, make the flesh of fish more soft, can mouthfeel be improved; Sodium alginate effectively can pin the Bound moisture in fish body, fish surface can be avoided to dewater too fast in Titian process and form sclerderm, affect mouthfeel; Microcrystalline cellulose both can make each component in leavening agent effectively be retained in fish body, thus ensured leavening effect, can prevent again the grease in baking macrura reevesii body from overflowing, cause fish body to produce brown stain.Leavening agent formula of the present invention is reasonable, and keeping quality, dissolubility, edible safety are good, and leavening effect is remarkable.
A preparation method for grilled fish leavening agent, mixes in proportion sodium acid carbonate, calcium dihydrogen phosphate, sodium alginate, microcrystalline cellulose, glucono-δ-lactone and soybean lecithin powder.Each component simply mixed and can obtain grilled fish leavening agent, step is simple, and cost is low, is applicable to suitability for industrialized production.
The application of a kind of grilled fish leavening agent when making grilled fish.
Therefore, the invention has the beneficial effects as follows: (1) grilled fish leavening agent formula is reasonable, and keeping quality, dissolubility, edible safety are good, and leavening effect is remarkable;
(2) preparation method's step is simple, and cost is low, is applicable to suitability for industrialized production.
Detailed description of the invention
Below by detailed description of the invention, the present invention will be further described.
In the present invention, if not refer in particular to, all percentage is unit of weight, and all devices and raw material all can be buied from market or the industry is conventional, and the method in following embodiment, if no special instructions, is this area conventional method.
Embodiment 1
A kind of grilled fish leavening agent, is made up of the component of following mass percent: 30% sodium acid carbonate, 6% calcium dihydrogen phosphate, 5% sodium alginate, 1% microcrystalline cellulose, 50% glucono-δ-lactone, 8% soybean lecithin powder.
Sodium acid carbonate, calcium dihydrogen phosphate, sodium alginate, microcrystalline cellulose, glucono-δ-lactone and soybean lecithin powder are mixed in proportion.
Embodiment 2
A kind of grilled fish leavening agent, is made up of the component of following mass percent: 36% sodium acid carbonate, 10% calcium dihydrogen phosphate, 1% sodium alginate, 0.6% microcrystalline cellulose, 47.4% glucono-δ-lactone, 5% soybean lecithin powder.
Sodium acid carbonate, calcium dihydrogen phosphate, sodium alginate, microcrystalline cellulose, glucono-δ-lactone and soybean lecithin powder are mixed in proportion.
Embodiment 3
A kind of grilled fish leavening agent, is made up of the component of following mass percent: 40% sodium acid carbonate, 5% calcium dihydrogen phosphate, 4.5% sodium alginate, 0.5% microcrystalline cellulose, 40% glucono-δ-lactone, 10% soybean lecithin powder.
Sodium acid carbonate, calcium dihydrogen phosphate, sodium alginate, microcrystalline cellulose, glucono-δ-lactone and soybean lecithin powder are mixed in proportion.
Embody rule:
Grilled fish has baking procedure in manufacturing process, the embody rule method of grilled fish leavening agent of the present invention is: before baking, by soluble in water for grilled fish leavening agent, then admix in fish body by the solution obtained, the addition of grilled fish leavening agent is preferably 1 ~ 3% of quality of fishes.
The grilled fish mode of appearance that application the present invention obtains is complete, and soft texture, mouthfeel is good.
Above-described embodiment is one of the present invention preferably scheme, not does any pro forma restriction to the present invention, also has other variant and remodeling under the prerequisite not exceeding the technical scheme described in claim.
Claims (3)
1. a grilled fish leavening agent, is characterized in that, described leavening agent is made up of the component of following mass percent: sodium acid carbonate 30 ~ 40%, calcium dihydrogen phosphate 5 ~ 10%, sodium alginate 1 ~ 5%, microcrystalline cellulose 0.5 ~ 1%, glucono-δ-lactone 40 ~ 50%, soybean lecithin powder 5 ~ 10%.
2. a preparation method for grilled fish leavening agent as claimed in claim 1, is characterized in that, sodium acid carbonate, calcium dihydrogen phosphate, sodium alginate, microcrystalline cellulose, glucono-δ-lactone and soybean lecithin powder is mixed in proportion.
3. the application of grilled fish leavening agent as claimed in claim 1 when making grilled fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588547.3A CN103583933B (en) | 2013-11-21 | 2013-11-21 | Leavening agent for grilled fish and preparation and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310588547.3A CN103583933B (en) | 2013-11-21 | 2013-11-21 | Leavening agent for grilled fish and preparation and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103583933A CN103583933A (en) | 2014-02-19 |
| CN103583933B true CN103583933B (en) | 2015-01-28 |
Family
ID=50074420
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310588547.3A Active CN103583933B (en) | 2013-11-21 | 2013-11-21 | Leavening agent for grilled fish and preparation and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103583933B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103876004A (en) * | 2014-03-13 | 2014-06-25 | 李先兰 | Octyltrimethylammonium chloride synergistic baking powder |
| CN103876003A (en) * | 2014-03-13 | 2014-06-25 | 李先兰 | Dioctyl sodium sulfosuccinate crystal controlled bulking agent |
| CN103892147A (en) * | 2014-03-17 | 2014-07-02 | 张爱萍 | Improved tragacanth gum bread swelling agent |
| CN105077377B (en) * | 2014-06-27 | 2017-08-25 | 浙江省海洋水产研究所 | A kind of dried tuna meat floss processing technology |
| CN104432252A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Mantis shrimp meat floss quality improver and preparation method and application thereof |
| CN104432253A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Minced shrimp processing technology |
| CN104432251B (en) * | 2014-11-17 | 2017-08-01 | 浙江省海洋水产研究所 | A kind of mantis shrimp dried meat floss processing technology |
| CN104432250A (en) * | 2014-11-17 | 2015-03-25 | 浙江省海洋水产研究所 | Minced shrimp bulking agent as well as preparation method and application thereof |
| CN105028547A (en) * | 2015-06-29 | 2015-11-11 | 广州市天惠食品有限公司 | Food leavening agent and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204167A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Special flour for making fried bread sticks |
| CN102132713A (en) * | 2010-01-27 | 2011-07-27 | 广州市食品工业研究所有限公司 | Aluminum-free baking powder |
| CN102366034A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
-
2013
- 2013-11-21 CN CN201310588547.3A patent/CN103583933B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101204167A (en) * | 2006-12-19 | 2008-06-25 | 青岛白樱花实业有限公司 | Special flour for making fried bread sticks |
| CN102132713A (en) * | 2010-01-27 | 2011-07-27 | 广州市食品工业研究所有限公司 | Aluminum-free baking powder |
| CN102366034A (en) * | 2011-08-11 | 2012-03-07 | 浙江省海洋开发研究院 | Grilled fish leavening agent, its preparation method and application |
Non-Patent Citations (5)
| Title |
|---|
| 增稠剂在肉制品加工中的应用;浮吟梅等;《肉类研究》;20081030(第10期);23-27 * |
| 微晶纤维素在食品工业中的应用研究进展;陆红佳等;《食品与发酵工业》;20110331;第37卷(第3期);141-145 * |
| 新型膨松剂为食品安全护航;李慧琴等;《农产品加工》;20100815(第8期);第34页左栏最后一段和右栏第（3）、（4）项，第35页左栏第（5）项 * |
| 海藻酸钠及超高压对鸡肉凝胶保水和质构的影响;方红美等;《安徽农业科学》;20081110;第36卷(第32期);14292-14294页 * |
| 食品胶特性及其在食品中应用;张献伟等;《食品与机械》;20110118;第27卷(第1期);166-169页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103583933A (en) | 2014-02-19 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103583933B (en) | Leavening agent for grilled fish and preparation and application thereof | |
| CN102366034B (en) | Grilled fish leavening agent, its preparation method and application | |
| CN103564276B (en) | Grilled fish bone swelling agent, and preparation method and application of swelling agent | |
| CN102366126B (en) | Manufacturing method of roast fish | |
| CN105901053B (en) | Quick fried bread stick premixed flour and preparation method and application thereof | |
| CN103126003B (en) | High-calcium peanut/bean wrapped by seafood bone meal and preparation method thereof | |
| CN104336662A (en) | Fish can and processing method thereof | |
| CN103584182B (en) | Multi-flavor baked fish processing technique | |
| CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
| CN105558850A (en) | Nutritional dried meat floss for children and preparation method of nutritional dried meat floss | |
| CN102551090A (en) | Method for processing goose meat crystal sausage | |
| CN102845771B (en) | Method for preparing fishbone food | |
| CN104055147A (en) | Manufacturing method of preserved egg | |
| CN103355379A (en) | Portable cake powder recipe and preparing method | |
| CN105639188A (en) | Formula feed for juvenile sea urchin Strongylocentrotus intermedius and preparation method thereof | |
| CN103549516A (en) | Preparation method for instant seaweed fresh vermicelli | |
| CN103271262A (en) | Instant shrimp slices and preparation method thereof | |
| CN107183636A (en) | A kind of betel nut substitute and preparation method thereof | |
| JP4615851B2 (en) | Fish quality improver | |
| JP7264059B2 (en) | Meat reforming composition | |
| CN109006972B (en) | Marine organism composition for reducing water loss rate of meat and preparation method thereof | |
| CN105851150A (en) | Biscuit with toona sinensis | |
| CN101822285A (en) | Egg preservative | |
| CN104982946A (en) | Jerky product with unique taste and flavor and processing method thereof | |
| Muthiah et al. | Organoleptic characteristics and chemicals of cendol based on surimi seren flour from Jatigede reservoir |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |