CN103766993A - Fish soup jelly - Google Patents
Fish soup jelly Download PDFInfo
- Publication number
- CN103766993A CN103766993A CN201210416912.8A CN201210416912A CN103766993A CN 103766993 A CN103766993 A CN 103766993A CN 201210416912 A CN201210416912 A CN 201210416912A CN 103766993 A CN103766993 A CN 103766993A
- Authority
- CN
- China
- Prior art keywords
- fish
- soup
- water
- green onion
- fresh
- 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
- 235000021222 fish soup Nutrition 0.000 title claims abstract description 19
- 235000015110 jellies Nutrition 0.000 title abstract 5
- 239000008274 jelly Substances 0.000 title abstract 5
- 241000251468 Actinopterygii Species 0.000 claims abstract description 76
- 239000002699 waste material Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000234282 Allium Species 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000021323 fish oil Nutrition 0.000 claims abstract description 9
- 241000234314 Zingiber Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 239000013505 freshwater Substances 0.000 claims abstract description 3
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 9
- 238000006243 chemical reaction Methods 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035484 reaction time Effects 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 238000003756 stirring Methods 0.000 abstract 2
- KEQXNNJHMWSZHK-UHFFFAOYSA-L 1,3,2,4$l^{2}-dioxathiaplumbetane 2,2-dioxide Chemical compound [Pb+2].[O-]S([O-])(=O)=O KEQXNNJHMWSZHK-UHFFFAOYSA-L 0.000 abstract 1
- 210000000988 bone and bone Anatomy 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000011084 recovery Methods 0.000 abstract 1
- 238000007670 refining Methods 0.000 abstract 1
- 235000013547 stew Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 238000010411 cooking Methods 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 102000008186 Collagen Human genes 0.000 description 2
- 108010035532 Collagen Proteins 0.000 description 2
- 244000241257 Cucumis melo Species 0.000 description 2
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 2
- 235000019733 Fish meal Nutrition 0.000 description 2
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000006978 adaptation Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229920001436 collagen Polymers 0.000 description 2
- 239000004467 fishmeal Substances 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 239000011265 semifinished product Substances 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
- 206010028980 Neoplasm Diseases 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 208000034189 Sclerosis Diseases 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
- 229930003451 Vitamin B1 Natural products 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
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000003643 water by type 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/20—Fish extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses fish soup jelly prepared from freshwater fish waste, which is prepared by the following steps: a fresh fish is disintegrated, the leftover wastes including a fish head, a fish tail, fishbone, fish scale, and fish oil in fish viscera are selected and soaked in water, and water is changed to discharge fish blood and clean the leftover wastes and is drained off; a stir pan is heated to high temperature, the fish oil is put into the stir pan for refining; green onion roots and gingers are added and the leftover wastes are put in for stir-frying until richer green onion smell is smelled; clear water is added according to a certain ratio; the reaction temperature, reaction pressure and reaction time are determined to stew the soup to be milk white; the fish remains are filtered, and the second heating is performed; special fish bone powder, various seasoning and smashed green onion and ginger paste are prepared and put in for stewing; concentration and extraction are performed on the soup to certain concentration; the soup is put into a small container and becomes semisolid after being cooled; when the fish soup jelly is in use, water is added at a certain ratio to be boiled, and fish soup jelly, vegetables, meat balls and other ingredients are prepared. According to the invention, the preparation is convenient and fast, and the taste is tasty and delicious without a fishlike smell; the fish soup jelly is non-fried environmentally-friendly food and particularly suitable for the health recovery of the injured, and the nutritional requirements of the old people, children and pregnant women.
Description
Technical field
A kind of precious soup of fish of using fresh-water fishes waste-material-preparing of the present invention, is the waste materials such as fish bony spur after fresh fish disintegrates, fish head, fish tail, fish scale, fish guts fish oil, invades bubble to make fish blood drained clean by selection, heats and boils elimination remains.Joining green onion root that spermiation is thin, ginger sticks with paste, adds taste and remove raw meat, the fish soup treasured that concentrated extract elite forms.Can join melon, vegetables, marine alga, the delicious various soup of making seafood, various chafing dishes, the chafing dish soup juice such as the instant-boiled mutton, beef also can be joined the soup juice of putting in the time of the various meat dish of cooking fried, make dish fresher, better to eat, are of high nutritive value.
Background technology
There are vast ocean and wide inland waters in China, the stock of fish is very abundant, accounting for world fish more than 30.5%, is to breed fish in the world, produces fish and ranks first in the world, also be one of half-finished big country of the outlet flesh of fish, due to the very complete balance of aquaculture nutritional, its contained protein, the nutrition health-care functions of the materials such as fat is quite outstanding again, so can extract amino acid from aquatic products, the Aquatic Product Process Industry development to China is had positive important meaning by the materials such as DHA, EPA.Before 5000 or six thousand years, just had a large amount of aquatic products remains to be unearthed from south to the northern ruins Neolithic Age, our ancestors eat aquatic product as seen just history in several thousand.Fish and people's health is closely related, has all recorded in detail medical value and the eating method of aquatic products in the Medical monographs such as Ancient Times in China Shennong's Herbal, Compendium of Material Medica.
The China common people's standard of living constantly promotes the demand of fish meat is also constantly being increased.China's semi-finished product flesh of fish export volume constantly increases, the waste materials such as remaining fish tail, fish head, fish scale, fish bony spur, fish oil internal organ only In Middle And Lower Reaches of Changjiang River every year with regard to millions of ton, some cheapness processing, what have has directly thrown away, not only pollute environment, also wasted resource.In fact, the nutritive value of these waste materials is more much higher than the flesh of fish.Fish soup treasured of the present invention, adopts the perfect adaptation of traditional cooking skill and modern science and technology gimmick, and fish resource is made full use of, and forms low-carbon environment-friendly.Condense traditional Chinese cooking technology elite, allow the waste material of fish by deep processing, refine, the fish soup treasured that concentrated elite is made becomes the delicious food on dining table, and edible safety is convenient, and nutritive value is higher.
Summary of the invention
A kind of fish soup treasured of the present invention is after disintegrating with fresh fish, the waste materials such as remaining waste material, fish head, fish tail, fish scale, fish bony spur, fish guts fish oil, by selecting to invade bubble with clear water, fish blood is drained to be cleaned dry water tears, again frying pan is heated up and puts into fish oil fat refinery, place green onion root, ginger, then the waste material of the putting into fish raw meat that stir-fries, until have dense fragrance by determining reaction temperature reaction pressure than adding clear water, reaction time, optimization process makes the collagen of fish, and amino acid waits various needed by human body materials fully to reflect and is brewed into milky.Elimination remains, heat for the second time, join and put special fishbone dust, various flavouring, the fish soup treasured that concentrated, elite forms.Its taste is extremely fresh, without fish bony spur, without the pollution-free food of fishlike smell.
Invention advantage
Fish soup treasured of the present invention is without fishlike smell, without fish bony spur, can prepare the soup juice of vegetables, marine alga, the various soup such as melon and chafing dish, the instant-boiled mutton, beef etc., convenient and swift, carry forward China's cooking culture, the perfect adaptation that adopts traditional Chinese cooking technology elite and modern science and technology and the stock of fish to make full use of, excavate, innovate, constantly change the bad ichthyophagy mode of tradition, make fish dish need not pickle for a long time generation nitrite and be detrimental to health, the edible cancer that too much can cause of people.
Fish guts and fish oil, fish liver, the fish brain in fish head and flake, fish scale, fish bony spur, and the nutritive value of these waste materials, in fact high than the value of the flesh of fish, it contains abundant mineral matter and the necessary trace element of human body.Fish liver particularly in the fat of fish, it contains abundant vitamin A. D. E, vitamin B1, B2, B6, B12.Non-other meats can than fatty,fiss, mainly formed by unrighted acid and collagen, fusing point is low, be liquid status, the mankind's absorptivity is 95% left and right, and unrighted acid has and reduces cholesterol concentration and the deposition of tissue cholesterol in vascular wall in blood of human body, prevent that artery sclerosis and coronary heart disease from can have good effect, adapt to especially the Health restoration of the wounded and old man, children, pregnant woman's nutritional need.National standard of living also improves constantly, and the proportion in demand and meat food to fish has become the development trend that China's diet structure is adjusted, and is also a kind of global fashion.In Middle And Lower Reaches of Changjiang River, outlet flesh of fish semi-finished product constantly increase, and just have every year millions of tons of fish offals, manufacture various products after deep processing, and it is a considerable wealth that remaining and remains are made fish meal.
Embodiment
A kind of fish soup treasured of the present invention, that fresh fish is slaughtered the waste material after disintegration, fish head, fish tail, fish scale, fish bony spur, fish guts, by select with clear water invade bubble change water make fish blood drained clean, by dry water tears, again frying pan is heated up and puts into fish oil fat refinery, put into green onion, ginger, then putting fish offal into stir-fries, until have dense green onion fragrance by than definite reaction temperature that adds water, reaction pressure, reaction time is boiled into elimination fish remains after milky, be warmed to for the second time to a certain degree, putting into the ginger and the green onion root that crush sticks with paste, special fish meal, various flavouring, boil concentrated elite, refine certain concentration, to be cooled in filling small container, become the fish soup treasured of semi-solid state.
Claims (3)
1. a fish soup treasured made from fresh-water fishes waste material, it is characterized in that fresh fish disintegrate after the clear water such as remaining fish head, fish tail, fish bony spur, fish scale, fish guts invade bubble and change water and make the drained clean tears of fish blood dry, frying pan is risen to high temperature and add fish oil refinery, place green onion root, ginger, putting into fish offal stir-fries again, until have denseer fragrance by being brewed into milky elimination fish remains than adding clear water, heat for the second time, join the ginger green onion paste of putting the various flavouring of special fishbone dust and crush and boil, concentrated elite is refined the fish soup treasured forming.
2. fish soup treasured as claimed in claim 1, after it is characterized in that disintegrating with fresh fish inside and outside not edible waste material position add water that to boil proportioning be 6: 1.
3. fish soup treasured as claimed in claim 1, after it is characterized in that disintegrating with fresh fish inside and outside the add water fish soup juice that is brewed into of not edible waste material position join and put special fishbone dust to carry out concentrated proportioning be 10: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416912.8A CN103766993A (en) | 2012-10-24 | 2012-10-24 | Fish soup jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210416912.8A CN103766993A (en) | 2012-10-24 | 2012-10-24 | Fish soup jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766993A true CN103766993A (en) | 2014-05-07 |
Family
ID=50560116
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210416912.8A Pending CN103766993A (en) | 2012-10-24 | 2012-10-24 | Fish soup jelly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766993A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932316A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Solid crucian carp soup base and processing method thereof |
| CN106418408A (en) * | 2016-01-26 | 2017-02-22 | 中山市渔歌子食品有限公司 | Processing technology of thick soup seasoning with full utilization of fish heads and fish bones |
| CN111264824A (en) * | 2020-03-26 | 2020-06-12 | 江西师范大学 | A kind of preparation method of reconstituted fish head thick soup pot powder package |
| CN111329009A (en) * | 2020-04-16 | 2020-06-26 | 江西师范大学 | Method for making nutritional and convenient fish head vermicelli pot |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09217A (en) * | 1995-06-16 | 1997-01-07 | Izumi Shokuhin Kk | Production of seasoning and seasoning |
| CN1148946A (en) * | 1995-10-26 | 1997-05-07 | 殷军 | Series of instant products of nutrient fish jelly and the preparation thereof |
| CN101199353A (en) * | 2007-11-29 | 2008-06-18 | 武汉工业学院 | A freshwater fish full utilization clean production process |
| CN101756306A (en) * | 2008-11-14 | 2010-06-30 | 沙永庆 | Cooking method for crucian carp soup with bean curd sheets (for nourishing and moistening dryness) |
| CN102657344A (en) * | 2012-01-13 | 2012-09-12 | 百洋水产集团股份有限公司 | Fishbone soup product and preparation method thereof |
-
2012
- 2012-10-24 CN CN201210416912.8A patent/CN103766993A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09217A (en) * | 1995-06-16 | 1997-01-07 | Izumi Shokuhin Kk | Production of seasoning and seasoning |
| CN1148946A (en) * | 1995-10-26 | 1997-05-07 | 殷军 | Series of instant products of nutrient fish jelly and the preparation thereof |
| CN101199353A (en) * | 2007-11-29 | 2008-06-18 | 武汉工业学院 | A freshwater fish full utilization clean production process |
| CN101756306A (en) * | 2008-11-14 | 2010-06-30 | 沙永庆 | Cooking method for crucian carp soup with bean curd sheets (for nourishing and moistening dryness) |
| CN102657344A (en) * | 2012-01-13 | 2012-09-12 | 百洋水产集团股份有限公司 | Fishbone soup product and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932316A (en) * | 2014-05-14 | 2014-07-23 | 安徽燕之坊食品有限公司 | Solid crucian carp soup base and processing method thereof |
| CN103932316B (en) * | 2014-05-14 | 2015-11-18 | 安徽燕之坊食品有限公司 | A kind of crucian stock-cube and processing method thereof |
| CN106418408A (en) * | 2016-01-26 | 2017-02-22 | 中山市渔歌子食品有限公司 | Processing technology of thick soup seasoning with full utilization of fish heads and fish bones |
| CN111264824A (en) * | 2020-03-26 | 2020-06-12 | 江西师范大学 | A kind of preparation method of reconstituted fish head thick soup pot powder package |
| CN111329009A (en) * | 2020-04-16 | 2020-06-26 | 江西师范大学 | Method for making nutritional and convenient fish head vermicelli pot |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102144794A (en) | Fish stuffing in soup | |
| CN101375710A (en) | Fish skin catsup and method for producing the same | |
| CN103519241A (en) | Processing technology for fish fillet can | |
| CN103689543A (en) | Fish sauce and preparation method thereof | |
| CN103766993A (en) | Fish soup jelly | |
| CN107125709A (en) | A kind of seafood olive paste and preparation method thereof | |
| JP6125097B2 (en) | Shrimp sauce processing method using whole shrimp | |
| CN103222614A (en) | Manufacturing method of fish head sauce with summer-heat relieving effect | |
| CN102084999A (en) | Soft-shelled turtle food and method for preparing same | |
| CN103989027A (en) | Squid stuffing dumpling and processing process | |
| KR20140039793A (en) | The potato soup with abalone and manufacturing process | |
| CN102188021A (en) | A kind of processing method of shrimp yellow | |
| KR20040110168A (en) | Instant loach soup and method of making the same | |
| CN105918874A (en) | Squid soybean sauce and preparation method thereof | |
| CN101107999A (en) | Fresh fish aspic | |
| CN101602997B (en) | Sanbao sea cucumber wine and processing method thereof | |
| CN110269232A (en) | A kind of gadus chafing dish oil plant and preparation method thereof | |
| CN104323190B (en) | A kind of Tricholoma matsutake (lto et lmai) Singer spicy complete feed of sauerkraut beef and mutton | |
| CN102551015A (en) | Method for making fresh fish offal sauce | |
| CN102813247B (en) | White flint quick-boiling soup | |
| CN100463615C (en) | Preparation method of instant fish ball | |
| CN104770757A (en) | Spicy baked eel | |
| CN105876525A (en) | Tricholoma matsutake rice noodle soup material recipe and production method thereof | |
| CN104432244A (en) | Fish balls for strengthening brain and tonifying kidneys and preparation method of fish balls | |
| KR20180096554A (en) | Manufacturing method of traditional korean style fish soy sauce with yellow pollack |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Chen Xianrong Document name: Notification of Publication and of Entering the Substantive Examination Stage of the Application for Invention |
|
| DD01 | Delivery of document by public notice |
Addressee: Chen Xianrong Document name: the First Notification of an Office Action |
|
| DD01 | Delivery of document by public notice |
Addressee: Chen Xianrong Document name: Notification that Application Deemed to be Withdrawn |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140507 |