CN103734798A - Manufacturing method of roe sausage - Google Patents
Manufacturing method of roe sausage Download PDFInfo
- Publication number
- CN103734798A CN103734798A CN201310678233.2A CN201310678233A CN103734798A CN 103734798 A CN103734798 A CN 103734798A CN 201310678233 A CN201310678233 A CN 201310678233A CN 103734798 A CN103734798 A CN 103734798A
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- Prior art keywords
- fish
- egg
- intestines
- egg intestines
- 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.)
- Pending
Links
- 235000013580 sausages Nutrition 0.000 title abstract description 6
- 238000004519 manufacturing process Methods 0.000 title abstract description 3
- 241001465754 Metazoa Species 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 21
- 238000009835 boiling Methods 0.000 claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000004537 pulping Methods 0.000 claims abstract description 6
- 210000000936 intestine Anatomy 0.000 claims description 52
- 241000251468 Actinopterygii Species 0.000 claims description 23
- 238000002360 preparation method Methods 0.000 claims description 18
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 229910052751 metal Inorganic materials 0.000 claims description 12
- 239000002184 metal Substances 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000010009 beating Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001514 detection method Methods 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 239000004615 ingredient Substances 0.000 claims description 8
- 238000003287 bathing Methods 0.000 claims description 7
- 239000002075 main ingredient Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 230000004520 agglutination Effects 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000005022 packaging material Substances 0.000 claims description 3
- 239000013535 sea water Substances 0.000 claims description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 6
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract description 6
- 210000004556 brain Anatomy 0.000 abstract description 6
- 239000003795 chemical substances by application Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052742 iron Inorganic materials 0.000 abstract description 3
- 229960003284 iron Drugs 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000019192 riboflavin Nutrition 0.000 abstract description 3
- 239000002151 riboflavin Substances 0.000 abstract description 3
- 229960002477 riboflavin Drugs 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract 2
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 abstract 1
- 210000004209 hair Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 238000005728 strengthening Methods 0.000 abstract 1
- 239000013589 supplement Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 230000000295 complement effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000002994 raw material Substances 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a manufacturing method of a roe sausage. The method comprises the following steps: step a, preparing and processing main materials and auxiliary materials: preparing main materials and auxiliary materials, wherein the main materials comprise roe, minced fillet, and animal meat, and the auxiliary materials comprise starch and flavoring; step b, pulping the materials: orderly adding the minced fillet, animal meat, roe and auxiliary materials into a pulping machine to pulp the materials into stuffing, pulping until the mixture is turned into fine gel; step c, loading and forming: loading the processed stuffing into casings; step d, steaming and boiling; step e, cooling; step f, removing the casings. The roe sausage prepared by the method mentioned above has a unique flavor, and rich nutrients; roe contains a large amount of protein, calcium, phosphor, iron, vitamin, and riboflavin, and is a very good supplement agent and nourishing agent for human brain and marrow; roe has the functions of promoting growth, strengthening the physique, and improving the brain fitness, and also has the function of blackening the hairs and keeping young, if people regularly eat roe.
Description
Technical field
The present invention relates to a kind of preparation method of fish-egg intestines.
Background technology
Sausage product is a kind of instant food that the mankind often use, and teenager is edible various sausage products often, and still, common sausage product is to be mainly that primary raw material forms by starch, is difficult to meet the teen-age demand of growing.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of making unique flavor, nutritious fish-egg intestines.
For solving the problems of the technologies described above, technical scheme of the present invention is: the preparation method of fish-egg intestines, comprises the following steps:
A, main ingredient receive, process: be equipped with major ingredient and auxiliary material, described major ingredient is fish-egg, fish gruel, animal flesh, and described auxiliary material comprises starch and flavouring;
The making beating of b, fillings: fish gruel, animal flesh, fish-egg and auxiliary material are put into successively and carried out fillings in beater and make, to the agglutination of fillings uniform and smooth;
C, filling, moulding: the fillings of having pulled an oar is filled in casing;
D, boiling: the filling fish-egg intestines that complete are put into hot water bathing pool boiling;
E, cooling: carry out cooling to fish-egg intestines;
F, remove casing: the fish-egg intestines that boiling is completed are placed on case platform, remove casing.
As preferred technical scheme, at described main ingredient, receive, animal flesh, fish-egg and fish are rotten fresh and keep freezing state in treatment step, the rotten free from extraneous odour of animal flesh, fish-egg and fish, without the impurity such as bone and temperature, be controlled at 0-4 ℃.
As preferred technical scheme, in the making beating step of described fillings, carrying out fillings and animal flesh and fish gruel are being cut and mixed in advance before making, at pulping process, with frozen water, control fillings temperature.
As preferred technical scheme, the filling of accomplishing fluently in the making beating step of described fillings be placed on fresh-keeping warehouse 0-4 ℃ standing four hours.
As preferred technical scheme, in described boiling step, fish-egg intestines are boiled 5 minutes in 95 ℃ of hot water bathing pools.
As preferred technical scheme, within described cooling step, fish-egg intestines are cooled to 25 ℃ of fish-egg intestines central temperatures.
As preferred technical scheme, described in being also included in, go the following steps of carrying out after casing step:
G, vacuum packaging, metal detection: first in advance packaging material are carried out to ozone sterilization processing, guarantee product vacuum packaging and air tight, then carry out metal detection by metal detector;
H, sterilizing: using high temperature sterilization still to carry out sterilization processing vacuum packaging and the good fish-egg intestines of metal detection, is that product center temperature reaches 110 ℃ and maintains above 10min.
As preferred technical scheme, after described sterilization steps, need fish-egg intestines to carry out cooling completing, from retort, take out fish-egg intestines proceed to the further precooling of chilling room, make fish-egg intestines central temperature further drop to 0-4 ℃.
As preferred technical scheme, the weight portion of described fish-egg, fish gruel, animal flesh, starch and flavouring is fish-egg 20-40, the rotten 40-60 of fish, animal flesh 5-15, starch 1-10, flavouring 1-10.
As preferred technical scheme, described animal flesh is chicken, and described fish-egg is seawater fish-egg.
Owing to having adopted technique scheme, the preparation method of fish-egg intestines, comprises the following steps: a, main ingredient receive, process: be equipped with major ingredient and auxiliary material, described major ingredient is fish-egg, fish gruel, animal flesh, and described auxiliary material comprises starch and flavouring; The making beating of b, fillings: fish gruel, animal flesh, fish-egg and auxiliary material are put into successively and carried out fillings in beater and make, to the agglutination of fillings uniform and smooth; C, filling, moulding: the fillings of having pulled an oar is filled in casing; D, boiling: the filling fish-egg intestines that complete are put into hot water bathing pool boiling; E, cooling: carry out cooling to fish-egg intestines; F, remove casing, the fish-egg intestines that boiling is completed are placed on case platform, remove casing.The fish-egg intestines unique flavor, nutritious that uses this preparation method to make; Fish-egg contains a large amount of protein, calcium, phosphorus, iron, vitamin and riboflavin, be human brain and marrow good complement agent, grow agent.Eat fish-egg more, be not only conducive to promote to grow, build up health, the effect such as brain tonic, but also can play the effect of crow, people is radiated the vigour of youth.
The specific embodiment
The preparation method of fish-egg intestines, comprises the following steps:
A, main ingredient receive, process: be equipped with major ingredient and auxiliary material, described major ingredient is fish-egg, fish gruel, animal flesh, and described auxiliary material comprises starch and flavouring;
The making beating of b, fillings: fish gruel, animal flesh, fish-egg and auxiliary material are put into successively and carried out fillings in beater and make, to the agglutination of fillings uniform and smooth;
C, filling, moulding: the fillings of having pulled an oar is filled in casing;
D, boiling: the filling fish-egg intestines that complete are put into hot water bathing pool boiling;
E, cooling: carry out cooling to fish-egg intestines;
F, remove casing: the fish-egg intestines that boiling is completed are placed on case platform, remove casing.
At described main ingredient, receive, animal flesh, fish-egg and fish are rotten fresh and keep freezing state in treatment step, the rotten free from extraneous odour of animal flesh, fish-egg and fish, without the impurity such as bone and temperature, are controlled at 0-4 ℃.
In the making beating step of described fillings, carry out fillings and animal flesh and fish gruel are being cut and mixed in advance before making, at pulping process, with frozen water, controlling fillings temperature.
The filling of accomplishing fluently in the making beating step of described fillings be placed on fresh-keeping warehouse 0-4 ℃ standing four hours.
In described boiling step, fish-egg intestines are boiled 5 minutes in 95 ℃ of hot water bathing pools.
Within in described cooling step, fish-egg intestines are cooled to 25 ℃ of fish-egg intestines central temperatures.
Described in being also included in, the preparation method of above-mentioned fish-egg intestines goes the following steps of carrying out after casing step:
G, vacuum packaging, metal detection: first in advance packaging material are carried out to ozone sterilization processing, guarantee product vacuum packaging and air tight, then carry out metal detection by metal detector;
H, sterilizing: using high temperature sterilization still to carry out sterilization processing vacuum packaging and the good fish-egg intestines of metal detection, is that product center temperature reaches 110 ℃ and maintains above 10min.
After described sterilization steps, need fish-egg intestines to carry out cooling completing, from retort, take out fish-egg intestines proceed to the further precooling of chilling room, make fish-egg intestines central temperature further drop to 0-4 ℃.
The weight portion of described fish-egg, fish gruel, animal flesh, starch and flavouring is fish-egg 20-40, the rotten 40-60 of fish, animal flesh 5-15, starch 1-10, flavouring 1-10.
Described animal flesh is chicken, and described fish-egg is seawater fish-egg.
The fish-egg intestines unique flavor, nutritious that uses this preparation method to make; Fish-egg contains a large amount of protein, calcium, phosphorus, iron, vitamin and riboflavin, be human brain and marrow good complement agent, grow agent.Eat fish-egg more, be not only conducive to promote to grow, build up health, the effect such as brain tonic, but also can play the effect of crow, people is radiated the vigour of youth.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (10)
1. the preparation method of fish-egg intestines, is characterized in that, comprises the following steps:
A, main ingredient receive, process: be equipped with major ingredient and auxiliary material, described major ingredient is fish-egg, fish gruel, animal flesh, and described auxiliary material comprises starch and flavouring;
The making beating of b, fillings: fish gruel, animal flesh, fish-egg and auxiliary material are put into successively and carried out fillings in beater and make, to the agglutination of fillings uniform and smooth;
C, filling, moulding: the fillings of having pulled an oar is filled in casing;
D, boiling: the filling fish-egg intestines that complete are put into hot water bathing pool boiling;
E, cooling: carry out cooling to fish-egg intestines;
F, remove casing: the fish-egg intestines that boiling is completed are placed on case platform, remove casing.
2. the preparation method of fish-egg intestines as claimed in claim 1, it is characterized in that: at described main ingredient, receive, animal flesh, fish-egg and fish are rotten fresh and keep freezing state in treatment step, the rotten free from extraneous odour of animal flesh, fish-egg and fish, without the impurity such as bone and temperature, be controlled at 0-4 ℃.
3. the preparation method of fish-egg intestines as claimed in claim 1, is characterized in that: in the making beating step of described fillings, carrying out fillings and animal flesh and fish gruel are being cut and mixed in advance before making, at pulping process, with frozen water, controlling fillings temperature.
4. the preparation method of fish-egg intestines as claimed in claim 1, is characterized in that: the filling of accomplishing fluently in the making beating step of described fillings be placed on fresh-keeping warehouse 0-4 ℃ standing four hours.
5. the preparation method of fish-egg intestines as claimed in claim 1, is characterized in that: in described boiling step, fish-egg intestines are boiled 5 minutes in 95 ℃ of hot water bathing pools.
6. the preparation method of fish-egg intestines as claimed in claim 1, is characterized in that: within described cooling step, fish-egg intestines are cooled to 25 ℃ of fish-egg intestines central temperatures.
7. the preparation method of fish-egg intestines as claimed in claim 1, is characterized in that, goes the following steps of carrying out after casing step described in being also included in:
G, vacuum packaging, metal detection: first in advance packaging material are carried out to ozone sterilization processing, guarantee product vacuum packaging and air tight, then carry out metal detection by metal detector;
H, sterilizing: using high temperature sterilization still to carry out sterilization processing vacuum packaging and the good fish-egg intestines of metal detection, is that product center temperature reaches 110 ℃ and maintains above 10min.
8. the preparation method of fish-egg intestines as claimed in claim 7, it is characterized in that, after described sterilization steps, need fish-egg intestines to carry out cooling completing, from retort, take out fish-egg intestines proceed to the further precooling of chilling room, make fish-egg intestines central temperature further drop to 0-4 ℃.
9. the preparation method of the fish-egg intestines as described in arbitrary claim in claim 1 to 7, it is characterized in that: the weight portion of described fish-egg, fish gruel, animal flesh, starch and flavouring is fish-egg 20-40, the rotten 40-60 of fish, animal flesh 5-15, starch 1-10, flavouring 1-10.
10. the preparation method of fish-egg intestines as claimed in claim 9, is characterized in that: described animal flesh is chicken, and described fish-egg is seawater fish-egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678233.2A CN103734798A (en) | 2013-12-14 | 2013-12-14 | Manufacturing method of roe sausage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310678233.2A CN103734798A (en) | 2013-12-14 | 2013-12-14 | Manufacturing method of roe sausage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734798A true CN103734798A (en) | 2014-04-23 |
Family
ID=50491933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310678233.2A Pending CN103734798A (en) | 2013-12-14 | 2013-12-14 | Manufacturing method of roe sausage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734798A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489776A (en) * | 2014-12-09 | 2015-04-08 | 山东新润食品有限公司 | Minced fish egg with tricholoma matsutake and preparation method of minced fish egg |
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|---|---|---|---|---|
| CN101621938A (en) * | 2007-02-19 | 2010-01-06 | 株式会社湘南匹亚 | The processing roe of the processing method of roe and the preparation of this method |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN101926379A (en) * | 2010-09-01 | 2010-12-29 | 福州日兴水产食品有限公司 | Cold fresh processing method for roe |
| CN102907694A (en) * | 2012-11-03 | 2013-02-06 | 福建圣农食品有限公司 | Preparation method for Taiwan flavor toasted sausage |
| CN102919898A (en) * | 2011-08-10 | 2013-02-13 | 林彦阳 | Manufacturing method of processed cod roe foods |
| CN103371377A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Method for manufacturing nutritional tender sausage |
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2013
- 2013-12-14 CN CN201310678233.2A patent/CN103734798A/en active Pending
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| CN101621938A (en) * | 2007-02-19 | 2010-01-06 | 株式会社湘南匹亚 | The processing roe of the processing method of roe and the preparation of this method |
| CN101647579A (en) * | 2009-08-28 | 2010-02-17 | 烟台深水湾海洋食品有限公司 | Marine product meat sausage and making method thereof |
| CN101926379A (en) * | 2010-09-01 | 2010-12-29 | 福州日兴水产食品有限公司 | Cold fresh processing method for roe |
| CN102919898A (en) * | 2011-08-10 | 2013-02-13 | 林彦阳 | Manufacturing method of processed cod roe foods |
| CN103371377A (en) * | 2012-04-26 | 2013-10-30 | 苏州喜福瑞农业科技有限公司 | Method for manufacturing nutritional tender sausage |
| CN102907694A (en) * | 2012-11-03 | 2013-02-06 | 福建圣农食品有限公司 | Preparation method for Taiwan flavor toasted sausage |
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| Title |
|---|
| 冯娟 等: "鱼肉肠生产工艺条件优化", 《食品科技》, vol. 37, no. 2, 29 February 2012 (2012-02-29), pages 165 - 168 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489776A (en) * | 2014-12-09 | 2015-04-08 | 山东新润食品有限公司 | Minced fish egg with tricholoma matsutake and preparation method of minced fish egg |
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