CN104026651A - Mashed shrimp and preparation method thereof - Google Patents
Mashed shrimp and preparation method thereof Download PDFInfo
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- CN104026651A CN104026651A CN201410292781.6A CN201410292781A CN104026651A CN 104026651 A CN104026651 A CN 104026651A CN 201410292781 A CN201410292781 A CN 201410292781A CN 104026651 A CN104026651 A CN 104026651A
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- 241000238557 Decapoda Species 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000010009 beating Methods 0.000 claims description 16
- 239000002245 particle Substances 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 11
- 239000004223 monosodium glutamate Substances 0.000 claims description 11
- 238000004806 packaging method and process Methods 0.000 claims description 11
- 230000008569 process Effects 0.000 claims description 9
- 238000005303 weighing Methods 0.000 claims description 9
- 239000002184 metal Substances 0.000 claims description 7
- 229910052751 metal Inorganic materials 0.000 claims description 7
- 238000005338 heat storage Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 7
- 235000016709 nutrition Nutrition 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
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 abstract description 2
- 230000008901 benefit Effects 0.000 abstract description 2
- 239000011575 calcium Substances 0.000 abstract description 2
- 229910052791 calcium Inorganic materials 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011574 phosphorus Substances 0.000 abstract description 2
- 229910052698 phosphorus Inorganic materials 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 239000001931 piper nigrum l. white Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 description 9
- 238000009461 vacuum packaging Methods 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 3
- 239000010931 gold Substances 0.000 description 3
- 229910052737 gold Inorganic materials 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000007639 printing Methods 0.000 description 3
- 238000012163 sequencing technique Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000583629 Cypridopsis vidua Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
- A23L17/40—Shell-fish
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a mashed shrimp and a preparation method thereof. The mashed shrimp is characterized by being prepared from the following raw materials in parts by weight: 70-80 parts of shrimp meat, 8-12 parts of fresh egg white, 8-12 parts of water, 2-4 parts of starch, 1.2-1.6 parts of salt, 0.3-0.5 part of aginomoto and 0.1-0.3 part of white pepper. By adopting the technical scheme, the mashed shrimp has the advantages that the shrimps without shells, heads and shrimp lines are used; the shrimp meat is pulped, so that the meat has viscidity, maintains the original nutritional components and is crispy in taste; the fresh shrimps are high in content of protein, rich in nutrition, soft in meat, easily digestible and rich in abundant mineral substances such as calcium, phosphorus and ferrum; consumers can conveniently and quickly eat the mashed shrimp; the mashed shrimp is healthy and delicious.
Description
Technical field
The present invention relates to a kind of prawn product and preparation method thereof, be specifically related to the preparation method that a seed shrimp is sliding and produce.
Background technology
The sliding main component of shrimp is that shrimp, starch, white Hu etc. process.With the quickening pace of modern life, people are also more and more higher to edible food requirement, not only want health delicious also convenient and swift.In shrimp, containing 20% protein, is protein source balanced in nutrition, and the present invention is to provide a kind of convenient and swift, health delicious product, has met the growth requirement of modern society.
Summary of the invention
Technical problem to be solved by this invention is to provide sharp and clear, delicious incomparable, the nutritious shrimp of a kind of mouthfeel and slides and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: shrimp is sliding, is made up of following weight portion raw material: peeled shrimp 70-80 part, fresh egg white 8-12 part, water 8-12 part, starch 2-4 part, salt 1.2-1.6 part, monosodium glutamate 0.3-0.5 part, white 0.1-0.3 part recklessly.
As preferred technical scheme, shrimp is sliding, is made up of following weight portion raw material: 75 parts, peeled shrimp, 10 parts of fresh egg whites, 10 parts, water, 3 parts of starch, 1.4 parts of salt, 0.4 part of monosodium glutamate, 0.2 part of white Hu.
The preparation method that shrimp of the present invention is sliding, comprises the following steps:
(1) by 8mm orifice plate Minced Steak strand system for the peeled shrimp of 40-80%, remaining peeled shrimp adopts cutmixer to cut into the particle of 1-2cm size, for subsequent use;
(2) beating process: first the peeled shrimp having twisted is slightly got to viscosity with 200-400 rev/min, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, after adding again water, fresh egg white, starch, monosodium glutamate and Bai Huzhuan evenly, add again and cut the 200-400 rev/min of making beating of peeled shrimp particle of mixing and mix, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) stored refrigerated through weighing, smear dish, packaging, quick-frozen, metal detection, vanning, warehouse-in successively again.
As preferably, described peeled shrimp is the fresh shrimp of shrimp line of shelling through decaptitating.
As preferably, described weighing, smear dish, every dish weight 180g, thickness 2.5-3cm.
As preferably, in described quick-frozen operation, product center temperature is below-18 DEG C.
As preferably, in described metal detection operation, parameter is Fe≤Φ 2.0mm, Sus≤Φ 3.0mm.
Due to technique scheme, the present invention has following beneficial effect: adopt the shrimp shrimp line of decaptitating that shells, making meat have viscosity in peeled shrimp through making beating, both kept original nutritional labeling, also have sharp and clear mouthfeel.The protein content of fresh shrimp is high, nutritious, and meat is soft, easy to digest, is rich in abundant mineral matter simultaneously, and as calcium, phosphorus, iron etc., the edible shrimp of consumer is sliding convenient and swift, health delicious.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Embodiment 1:
Shrimp is sliding, is made up of following weight portion raw material: 70 parts, peeled shrimp, 8 parts of fresh egg whites, 8 parts, water, 2 parts of starch, 1.2 parts of salt, 0.3 part of monosodium glutamate, 0.1 part of white Hu.
The preparation method that above-mentioned shrimp is sliding, comprises the following steps:
(1) fresh shrimp the is decaptitated shrimp line that shells, by 8mm orifice plate Minced Steak strand system for 40% peeled shrimp, remaining peeled shrimp adopts cutmixer to cut into the particle of 1-2cm size, for subsequent use;
(2) beating process: first the peeled shrimp having twisted is slightly got to viscosity with 200-400 rev/min, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, after adding again water, fresh egg white, starch, monosodium glutamate and Bai Huzhuan evenly, add again and cut the 200-400 rev/min of making beating of peeled shrimp particle of mixing and mix, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) weigh, smear dish: weigh according to every part of 180g, put into pallet, smear panel surface smooth, without bubble, even thickness thickness is at 2.5-3cm
(4) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, require clear, specification of date, correct, sealing formation is tight.Packaging bag is not damaged, air tight.
(5) quick-frozen: packaged product is carried out to mark by the sequencing of process time and carries out rapidly quick-frozen, require product will put neatly, after quick-frozen the central temperature of product necessary≤-18 DEG C.
(6) gold is visited: product good quick-frozen must be detected through metal detector, and parameter is Fe≤Φ 2.0mm, Sus≤Φ 3.0mm.
(7) vanning: when vanning every bag of requirement smooth, carton sealing is tight, middle seam≤5mm, the height neat and consistent of two bandings, tape is smooth, can not have gauffer, and carton will keep the clean printing date of manufacture to conform to the date of packaging bag and be clear, carefully and neatly done.
(8) warehouse-in: the finished product of sealing case is piled up neatly by specification requirement, and the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Embodiment 2
Shrimp is sliding, is made up of following weight portion raw material: 75 parts, peeled shrimp, 10 parts of fresh egg whites, 10 parts, water, 3 parts of starch, 1.4 parts of salt, 0.4 part of monosodium glutamate, 0.2 part of white Hu.
The preparation method that above-mentioned shrimp is sliding, comprises the following steps:
(1) fresh shrimp the is decaptitated shrimp line that shells, by 8mm orifice plate Minced Steak strand system for 60% peeled shrimp, remaining peeled shrimp adopts cutmixer to cut into the particle of 1-2cm size, for subsequent use;
(2) beating process: first the peeled shrimp having twisted is slightly got to viscosity with 200-400 rev/min, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, after adding again water, fresh egg white, starch, monosodium glutamate and Bai Huzhuan evenly, add again and cut the 200-400 rev/min of making beating of peeled shrimp particle of mixing and mix, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) weigh, smear dish: weigh according to every part of 180g, put into pallet, smear panel surface smooth, without bubble, even thickness thickness is at 2.5-3cm.
(4) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, require clear, specification of date, correct, sealing formation is tight.Packaging bag is not damaged, air tight.
(5) quick-frozen: packaged product is carried out to mark by the sequencing of process time and carries out rapidly quick-frozen, require product will put neatly, after quick-frozen the central temperature of product necessary≤-18 DEG C.
(6) gold is visited: product good quick-frozen must be detected through metal detector, and parameter is Fe≤Φ 2.0mm, Sus≤Φ 3.0mm.
(7) vanning: when vanning every bag of requirement smooth, carton sealing is tight, middle seam≤5mm, the height neat and consistent of two bandings, tape is smooth, can not have gauffer, and carton will keep the clean printing date of manufacture to conform to the date of packaging bag and be clear, carefully and neatly done.
(8) warehouse-in: the finished product of sealing case is piled up neatly by specification requirement, and the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Embodiment 3:
Shrimp is sliding, is made up of following weight portion raw material: 80 parts, peeled shrimp, 12 parts of fresh egg whites, 12 parts, water, 4 parts of starch, 1.6 parts of salt, 0.5 part of monosodium glutamate, 0.3 part of white Hu.
The preparation method that above-mentioned shrimp is sliding, comprises the following steps:
(1) fresh shrimp the is decaptitated shrimp line that shells, by 8mm orifice plate Minced Steak strand system for 70% peeled shrimp, remaining peeled shrimp adopts cutmixer to cut into the particle of 1-2cm size, for subsequent use;
(2) beating process: first the peeled shrimp having twisted is slightly got to viscosity with 200-400 rev/min, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, after adding again water, fresh egg white, starch, monosodium glutamate and Bai Huzhuan evenly, add again and cut the 200-400 rev/min of making beating of peeled shrimp particle of mixing and mix, be placed in the constant heat storage of 0-4 DEG C for subsequent use.
(3) weigh, smear dish: weigh according to every part of 180g, put into pallet, smear panel surface smooth, without bubble, even thickness thickness is at 2.5-3cm.
(4) packaging: according to customer requirement, product is packed, put it in vacuum packing machine, adjust vacuum packing machine, require clear, specification of date, correct, sealing formation is tight.Packaging bag is not damaged, air tight.
(5) quick-frozen: packaged product is carried out to mark by the sequencing of process time and carries out rapidly quick-frozen, require product will put neatly, after quick-frozen the central temperature of product necessary≤-18 DEG C.
6) gold is visited: product good quick-frozen must be detected through metal detector, and parameter is Fe≤Φ 2.0mm, Sus≤Φ 3.0mm.
(7) vanning: when vanning every bag of requirement smooth, carton sealing is tight, middle seam≤5mm, the height neat and consistent of two bandings, tape is smooth, can not have gauffer, and carton will keep the clean printing date of manufacture to conform to the date of packaging bag and be clear, carefully and neatly done.
(8) warehouse-in: the finished product of sealing case is piled up neatly by specification requirement, and the freezer of putting in time-18 DEG C stores, and product temperature is at-18 DEG C, and storage period is no more than 12 months.
Meat grinder, beater, cutmixer, the instant freezer of using in the inventive method is the conventional machinery of food industry, do not repeat them here.
More than show and described general 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 (6)
1. shrimp is sliding, it is characterized in that, is made up of following weight portion raw material: peeled shrimp 70-80 part, fresh egg white 8-12 part, water 8-12 part, starch 2-4 part, salt 1.2-1.6 part, monosodium glutamate 0.3-0.5 part, white 0.1-0.3 part recklessly.
2. the sliding preparation method of shrimp as claimed in claim 1, is characterized in that comprising the following steps:
(1) by 8mm orifice plate Minced Steak strand system for the peeled shrimp of 40-80%, remaining peeled shrimp adopts cutmixer to cut into the particle of 1-2cm size, for subsequent use;
(2) beating process: first the peeled shrimp having twisted is slightly got to viscosity with 200-400 rev/min, add the salt weighing up, with 400-600 rev/min of making beating, by meat get very strong viscosity, without after particle, after adding again water, fresh egg white, starch, monosodium glutamate and Bai Huzhuan evenly, add again and cut the 200-400 rev/min of making beating of peeled shrimp particle of mixing and mix, be placed in the constant heat storage of 0-4 DEG C for subsequent use;
(3) stored refrigerated through weighing, smear dish, packaging, quick-frozen, metal detection, vanning, warehouse-in successively again.
3. the sliding preparation method of shrimp as claimed in claim 2, is characterized in that: the peeled shrimp using is all the fresh shrimp of shrimp line of shelling that decaptitates.
4. the sliding preparation method of shrimp as claimed in claim 2, is characterized in that: described weighing, smear the every dish of dish operation 180g, thickness 2.5-3cm.
5. the sliding preparation method of shrimp as claimed in claim 2, is characterized in that: the every dish of described quick-frozen operation will singly be opened and put, and avoids extruding, and the central temperature of product is below-18 DEG C.
6. the sliding preparation method of the shrimp as described in claim 3,4,5 or 6, is characterized in that: in described metal detection operation, parameter is Fe≤Φ 2.0mm, Sus≤Φ 3.0mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292781.6A CN104026651B (en) | 2014-06-27 | 2014-06-27 | The preparation method that shrimp is sliding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410292781.6A CN104026651B (en) | 2014-06-27 | 2014-06-27 | The preparation method that shrimp is sliding |
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| Publication Number | Publication Date |
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| CN104026651A true CN104026651A (en) | 2014-09-10 |
| CN104026651B CN104026651B (en) | 2016-02-24 |
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| CN201410292781.6A Active CN104026651B (en) | 2014-06-27 | 2014-06-27 | The preparation method that shrimp is sliding |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382105A (en) * | 2014-11-06 | 2015-03-04 | 福州百洋海味食品有限公司 | Anti-freezing mashed shrimp and preparation method thereof |
| CN104432201A (en) * | 2014-12-11 | 2015-03-25 | 福建海壹食品饮料有限公司 | Beef slide and preparation method of beef slide |
| CN104489779A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Common sowthistle herb and shrimp meat slips |
| CN104605411A (en) * | 2015-01-27 | 2015-05-13 | 明光市永言水产(集团)有限公司 | Sleeve-fish slide and preparation method thereof |
| CN104605404A (en) * | 2015-01-27 | 2015-05-13 | 明光市永言水产(集团)有限公司 | Crystal fish slide and preparation method thereof |
| CN104839783A (en) * | 2015-05-30 | 2015-08-19 | 防城港海世通食品有限公司 | Preparation technology of smashed penaeus monodon |
| CN104839785A (en) * | 2015-05-30 | 2015-08-19 | 防城港海世通食品有限公司 | Penaeus vannamei boone shrimp paste |
| CN104856128A (en) * | 2015-05-30 | 2015-08-26 | 防城港海世通食品有限公司 | Blocky frozen shelled shrimp cake |
| CN105815689A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Shrimp paste and production method |
| CN105876679A (en) * | 2016-05-27 | 2016-08-24 | 岭南师范学院 | Mustard flavor health mashed shrimp and preparation method thereof |
| CN105942304A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Hibiscus esculentus health-care prawn paste and preparation method thereof |
| CN105995662A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Healthcare dendrobium officinale shrimp Wah and preparation method thereof |
| CN106072041A (en) * | 2016-06-29 | 2016-11-09 | 黄世仁 | The manufacture method that nut shrimp is sliding |
| CN106418293A (en) * | 2016-09-19 | 2017-02-22 | 江苏江南生物科技有限公司 | Preparation method of straw mushroom shrimp paste |
| CN108902796A (en) * | 2018-06-04 | 2018-11-30 | 中国水产科学研究院东海水产研究所 | A kind of krill-white leg Shrimp is sliding and preparation method thereof |
| CN109567066A (en) * | 2017-09-28 | 2019-04-05 | 曹晓明 | Shrimp cunning and preparation method thereof |
| CN110679871A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Shrimp paste and preparation method thereof |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104382105A (en) * | 2014-11-06 | 2015-03-04 | 福州百洋海味食品有限公司 | Anti-freezing mashed shrimp and preparation method thereof |
| CN104489779A (en) * | 2014-12-09 | 2015-04-08 | 山东和利农业发展有限公司 | Common sowthistle herb and shrimp meat slips |
| CN104432201A (en) * | 2014-12-11 | 2015-03-25 | 福建海壹食品饮料有限公司 | Beef slide and preparation method of beef slide |
| CN104605411A (en) * | 2015-01-27 | 2015-05-13 | 明光市永言水产(集团)有限公司 | Sleeve-fish slide and preparation method thereof |
| CN104605404A (en) * | 2015-01-27 | 2015-05-13 | 明光市永言水产(集团)有限公司 | Crystal fish slide and preparation method thereof |
| CN104839783A (en) * | 2015-05-30 | 2015-08-19 | 防城港海世通食品有限公司 | Preparation technology of smashed penaeus monodon |
| CN104839785A (en) * | 2015-05-30 | 2015-08-19 | 防城港海世通食品有限公司 | Penaeus vannamei boone shrimp paste |
| CN104856128A (en) * | 2015-05-30 | 2015-08-26 | 防城港海世通食品有限公司 | Blocky frozen shelled shrimp cake |
| CN105815689A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Shrimp paste and production method |
| CN105876679A (en) * | 2016-05-27 | 2016-08-24 | 岭南师范学院 | Mustard flavor health mashed shrimp and preparation method thereof |
| CN105942304A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Hibiscus esculentus health-care prawn paste and preparation method thereof |
| CN105995662A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Healthcare dendrobium officinale shrimp Wah and preparation method thereof |
| CN106072041A (en) * | 2016-06-29 | 2016-11-09 | 黄世仁 | The manufacture method that nut shrimp is sliding |
| CN106418293A (en) * | 2016-09-19 | 2017-02-22 | 江苏江南生物科技有限公司 | Preparation method of straw mushroom shrimp paste |
| CN109567066A (en) * | 2017-09-28 | 2019-04-05 | 曹晓明 | Shrimp cunning and preparation method thereof |
| CN108902796A (en) * | 2018-06-04 | 2018-11-30 | 中国水产科学研究院东海水产研究所 | A kind of krill-white leg Shrimp is sliding and preparation method thereof |
| CN110679871A (en) * | 2019-10-31 | 2020-01-14 | 广西正五海洋产业股份有限公司 | Shrimp paste and preparation method thereof |
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