CN104489765A - Fried minced fillet product and preparation method thereof - Google Patents

Fried minced fillet product and preparation method thereof Download PDF

Info

Publication number
CN104489765A
CN104489765A CN201410747696.4A CN201410747696A CN104489765A CN 104489765 A CN104489765 A CN 104489765A CN 201410747696 A CN201410747696 A CN 201410747696A CN 104489765 A CN104489765 A CN 104489765A
Authority
CN
China
Prior art keywords
rice
meat
silver carp
selenium
fish
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
Application number
CN201410747696.4A
Other languages
Chinese (zh)
Inventor
张庆玉
刘洪亮
苏良华
辛倩倩
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SHANDONG HELI AGRICULTURAL DEVELOPMENT Co Ltd
Original Assignee
SHANDONG HELI AGRICULTURAL DEVELOPMENT Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SHANDONG HELI AGRICULTURAL DEVELOPMENT Co Ltd filed Critical SHANDONG HELI AGRICULTURAL DEVELOPMENT Co Ltd
Priority to CN201410747696.4A priority Critical patent/CN104489765A/en
Publication of CN104489765A publication Critical patent/CN104489765A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a fried minced fillet product. The fried minced fillet product is characterized by comprising the following components: frozen minced fillet, silver carp meat, rice, ice water, cornstarch, salad oil, fresh egg white and seasonings. The invention further discloses a preparation method of the fried minced fillet product. The fresh silver carp meat is added, thus the layering sense of the product is improved, the fish smell is stronger, and the meat quality is more tender; after adding the selenium-enriched rice, on one hand, the selenium content in the product is increased, and the product is more nutrient; on the other hand, the cereals and the minced fillet are reasonably matched, and dietary nutrition is balanced; the used fat is soybean oil, and the unsaturated fatty acid content is increased compared with the way of adding fats in the traditional minced fillet product; low-temperature drying frying is adopted, white granulated sugar is replaced by glucose and xylose, and the frying time is shortened and the frying temperature is lowered under the condition of high vacuum degree, thus the product is easier to colour.

Description

A kind of fish fry meat and preparation method thereof
Technical field
The present invention relates to a kind of fish product and preparation method thereof, is a kind of fish fry meat and preparation method thereof specifically.
Background technology
Surimi product is rotten for raw material with fish, add various auxiliary material and the gelation food processed through series of processes, comprise poach, boiling, fried, the series of products such as to bake, and it is comparatively common with fish ball, breaded fish stick, fish intestines etc., along with the development of aquatic food industry, take and start again to become with the surimi product of various food materials the product that consumer likes, and this food materials are main mainly with vegetables, and have no the report adding rice in surimi product; The frying temperature of traditional oils fried fish tartar souce meat is also higher simultaneously, in frying course, also easily produce harmful substance.
Summary of the invention
For solving the problems of the technologies described above, the object of this invention is to provide that a kind of nutritional labeling retains better, mouthfeel is well arranged and edible more healthy fish fry meat and preparation method thereof.
For achieving the above object, the technical solution used in the present invention is as follows: a kind of fish fry meat, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring.
As preferably, comprise the component of following weight ratio: frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
As preferably, comprise the component of following weight ratio: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%.
As preferably, described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%.
As preferably, described rice is selenium-rich rice.
A preparation method for above-mentioned fish fry meat, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
As preferably, in described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm;
Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
As preferably, described in wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, central temperature controls more than 75 DEG C.
Owing to have employed technique scheme, the present invention has following beneficial effect: add fresh silver carp meat, add product level sense, and make taste with sweet and sour flavor stronger, meat is tenderer; After adding selenium-rich rice, on the one hand, to make in product Se content increase, product is Ensure Liquid more, on the other hand, cereal and fish gruel reasonably combined, balanced diet nutrition; Lipid used is soybean oil, and adds compared with show condition in traditional surimi product, increases unsaturated fatty acid content; Adopt lower temperature vacuum frying, replace white granulated sugar with glucose and xylose, under the condition of condition of high vacuum degree, shorten deep-fat frying time, reduce frying temperature, product is more easily painted.
Detailed description of the invention
Now the invention will be further described in conjunction with specific embodiments.In the following detailed description, the mode only by illustrating describes some one exemplary embodiment of the present invention.Undoubtedly, those of ordinary skill in the art can recognize, when without departing from the spirit and scope of the present invention, can revise by various different mode to described embodiment.Therefore, following being described in is illustrative in essence, instead of for limiting the protection domain of claim.
Embodiment one: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 40.0%, silver carp mince 10.0%, rice 8.0%, frozen water 15.0%, fecula 5.0%, salad oil 4.0%, fresh egg white 13.0%, flavoring 5.0%; Described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%; Described rice is selenium-rich rice.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
Embodiment two: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%; ; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
Embodiment three: a kind of fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring, the weight ratio of described each component is:
Frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
The weight ratio of each component described in the present embodiment is: frozen minced fillets 48.0%, silver carp mince 8.0%, rice 6.0%, frozen water 15.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 12.0%, flavoring 4.0%; ; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
The preparation method of fish fry meat described in the present embodiment, comprises the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use; In described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm; Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards; Described to wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, and central temperature controls more than 75 DEG C;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.

Claims (8)

1. a fish fry meat, is characterized in that, comprises following component: frozen minced fillets, silver carp mince, rice, frozen water, fecula, salad oil, fresh egg white, flavoring.
2. a kind of fish fry meat according to claim 1, it is characterized in that, comprise the component of following weight ratio: frozen minced fillets 40.0% ~ 50.0%, silver carp mince 8.0% ~ 10.0%, rice 6.0% ~ 8.0%, frozen water 15.0% ~ 20.0%, fecula 4.0% ~ 6.0%, salad oil 3.0% ~ 5.0%, fresh egg white 10.0% ~ 15.0%, flavoring 3.5 ~ 5.0%.
3., according to a kind of fish fry meat described in claim 1 ~ 2, it is characterized in that, comprise the component of following weight ratio: frozen minced fillets 45.0%, silver carp mince 9.0%, rice 7.0%, frozen water 18.0%, fecula 4.0%, salad oil 3.0%, fresh egg white 10.0%, flavoring 4.0%.
4. according to a kind of fish fry meat described in claim 1 ~ 3, it is characterized in that, described flavoring comprises the component of following weight ratio: glucose 1.0% ~ 1.5%, wood sugar 1.0% ~ 1.5%, salt 1.5% ~ 2.0%.
5. according to a kind of fish fry meat described in claim 1 ~ 3, it is characterized in that, described rice is selenium-rich rice.
6., according to the preparation method of a kind of fish fry meat described in claim 1 ~ 5, it is characterized in that, comprise the following steps:
(1) get the raw materials ready: frozen minced fillets is thawed to partly freezing after state and use with the preparation of meat grinder strand; Fresh or chilled silver carp mince picked thorn and be cut into small pieces by texture for subsequent use; Selenium-rich rice to be cooked and not soft rotten for subsequent use;
(2) pull an oar: beater is put in the fish gruel of having twisted, beating rate is 600r/min, beating time 15min, to stickiness is got in fish gruel, in pulping process, temperature controls is 0 ~ 10 DEG C, add salt, glucose, wood sugar, frozen water, fresh egg white, soybean oil, starch etc. successively in pulping process, after having pulled an oar, put into the fresh silver carp meat cut and the selenium-rich rice cooked mixing;
(3) freeze settled: the slurry of mixing to be put into mould and shapes, shape can arbitrarily adjust, and pallet is with front needing sterilization;
(4) wrap up in oil extracted from rice husks to explode: by the first sticky one deck starch of the surimi product after sizing, after wrap up in one deck breadcrumbs on surface, fried under vacuum afterwards;
(5) cool, pack: product is cooled to after below 25 DEG C and packs, and gets product.
7. the preparation method of a kind of fish fry meat according to claim 6, is characterized in that, in described material preparation step, the aperture of meat grinder double-edged fine-toothed comb is 6mm;
Silver carp mince after cutting is of a size of 0.5cm*0.5cm * 0.5cm; The boiling temperature of described selenium-rich rice is 100 ~ 120 DEG C, and the time is 10 ~ 20min.
8. the preparation method of a kind of fish fry meat according to claim 6, is characterized in that, described in wrap up in temperature fried in chaff fry step be 120 DEG C, vacuum >=0.098Mpa, time 4 ~ 10min, central temperature controls more than 75 DEG C.
CN201410747696.4A 2014-12-10 2014-12-10 Fried minced fillet product and preparation method thereof Pending CN104489765A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410747696.4A CN104489765A (en) 2014-12-10 2014-12-10 Fried minced fillet product and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410747696.4A CN104489765A (en) 2014-12-10 2014-12-10 Fried minced fillet product and preparation method thereof

Publications (1)

Publication Number Publication Date
CN104489765A true CN104489765A (en) 2015-04-08

Family

ID=52931298

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410747696.4A Pending CN104489765A (en) 2014-12-10 2014-12-10 Fried minced fillet product and preparation method thereof

Country Status (1)

Country Link
CN (1) CN104489765A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106360429A (en) * 2016-09-18 2017-02-01 浙江渔夫食品有限公司 Fish tofu preparation method
CN106690139A (en) * 2016-11-15 2017-05-24 福州百洋海味食品有限公司 Squid stick and preparation method thereof
CN107410858A (en) * 2017-08-14 2017-12-01 安徽皓皓食品有限公司 A kind of preparation method of spicy instant plain steck
CN107535894A (en) * 2016-06-29 2018-01-05 哈尔滨昊德餐饮管理有限公司 A kind of fish Tofu pudding and preparation method thereof
CN108157844A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of instant seafood fish balls

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101984859A (en) * 2010-06-13 2011-03-16 昆山市周庄绿尔康食品有限公司 Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN102793191A (en) * 2011-05-26 2012-11-28 沙向华 Method for preparing pearl meatballs
CN103315215A (en) * 2013-05-11 2013-09-25 河南众品食业股份有限公司 Golden fish cake and processing method thereof
CN103734794A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Quick-frozen ball and manufacturing method thereof
CN103734792A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Minced fillet product and two-section frying processing method thereof
CN104171008A (en) * 2014-07-08 2014-12-03 山东惠发食品股份有限公司 Deep-fried fish tofu and preparation method thereof

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101984859A (en) * 2010-06-13 2011-03-16 昆山市周庄绿尔康食品有限公司 Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent
CN102793191A (en) * 2011-05-26 2012-11-28 沙向华 Method for preparing pearl meatballs
CN103315215A (en) * 2013-05-11 2013-09-25 河南众品食业股份有限公司 Golden fish cake and processing method thereof
CN103734794A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Quick-frozen ball and manufacturing method thereof
CN103734792A (en) * 2013-12-14 2014-04-23 山东惠发食品股份有限公司 Minced fillet product and two-section frying processing method thereof
CN104171008A (en) * 2014-07-08 2014-12-03 山东惠发食品股份有限公司 Deep-fried fish tofu and preparation method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107535894A (en) * 2016-06-29 2018-01-05 哈尔滨昊德餐饮管理有限公司 A kind of fish Tofu pudding and preparation method thereof
CN106360429A (en) * 2016-09-18 2017-02-01 浙江渔夫食品有限公司 Fish tofu preparation method
CN106690139A (en) * 2016-11-15 2017-05-24 福州百洋海味食品有限公司 Squid stick and preparation method thereof
CN108157844A (en) * 2016-12-07 2018-06-15 福州旭煌食品有限公司 A kind of preparation method of instant seafood fish balls
CN107410858A (en) * 2017-08-14 2017-12-01 安徽皓皓食品有限公司 A kind of preparation method of spicy instant plain steck

Similar Documents

Publication Publication Date Title
CN102406188B (en) Minced fish food formed by compounding vegetable crops with minced fish and processing method thereof
RU2357485C2 (en) Fish and vegetable cutlets with increased nutritious value
CN104489765A (en) Fried minced fillet product and preparation method thereof
US20200113213A1 (en) Plantain food product and processes for producing plantain food product
CN103734752A (en) Meat ball with stuffing made of sticky corn and cheese and manufacturing method thereof
KR101141784B1 (en) Canned seafood for lunch box and manufacturing method thereof
CN104430804A (en) Making method of quick-frozen nori squid stripes
RU2571791C1 (en) Anchovy chips production method
CN102188021A (en) Method for processing shrimp spawn
CN105266093A (en) Processing method of potato-powder sausage
KR20170037790A (en) Snack chicken and manufacturing method thereof
KR101333119B1 (en) Chicken emulsion sausage containing dietary fiber extracted from pumpkin and manufacturing method thereof
JP2012050380A (en) Ground meat and/or ground fish coated food, and method for producing the same
KR101130678B1 (en) Preparing method of sweet and sour pork using soybean
CN107440050A (en) A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea
KR20190128271A (en) Rice cake complemented with protein and method of making the same
KR101468365B1 (en) croquette Pork cutlet and Manufacturing process thereof
CN107319389A (en) A kind of flavor fish bag egg leisure food and preparation method thereof
KR101235200B1 (en) Manufacturing method of processed-food with covered rice cake, and processed-food covered rice cake
KR102353805B1 (en) Abalone noodle and process for preparing the same
CN105167002A (en) Crab-claw-shaped surimi product and making process thereof
CN102499387A (en) Fish instant food with peppermint flavor, and processing method thereof
KR101877725B1 (en) Rice bar using brown rice and the method for manufacturing the same
KR102340300B1 (en) Fried eel bone and manufacturing method of the same
RU2768387C1 (en) Method of producing chips from hydrobionts

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
RJ01 Rejection of invention patent application after publication

Application publication date: 20150408

RJ01 Rejection of invention patent application after publication