CN104489776A - Minced fish egg with tricholoma matsutake and preparation method of minced fish egg - Google Patents
Minced fish egg with tricholoma matsutake and preparation method of minced fish egg Download PDFInfo
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- CN104489776A CN104489776A CN201410741160.1A CN201410741160A CN104489776A CN 104489776 A CN104489776 A CN 104489776A CN 201410741160 A CN201410741160 A CN 201410741160A CN 104489776 A CN104489776 A CN 104489776A
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- 241000121220 Tricholoma matsutake Species 0.000 title claims abstract description 29
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 9
- 239000004519 grease Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 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 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 13
- 238000004806 packaging method and process Methods 0.000 claims description 12
- 238000011049 filling Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 239000002390 adhesive tape Substances 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000000945 filler Substances 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 235000013580 sausages Nutrition 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 3
- 210000003056 antler Anatomy 0.000 claims description 3
- 230000015572 biosynthetic process Effects 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 229910052751 metal Inorganic materials 0.000 claims description 3
- 239000002184 metal Substances 0.000 claims description 3
- 238000002203 pretreatment Methods 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000000284 resting effect Effects 0.000 claims description 3
- 238000012163 sequencing technique Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 239000005457 ice water Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 229960003284 iron Drugs 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 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 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 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 2
- 230000001276 controlling effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 238000007493 shaping process Methods 0.000 description 2
- 238000004904 shortening Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 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 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010041349 Somnolence Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003414 extremity Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 208000013433 lightheadedness Diseases 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 108020004707 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses minced fish egg with tricholoma matsutake and a preparation method of the minced fish egg. The minced fish egg with tricholoma matsutake is prepared from the following raw materials in parts by weight: 35-45 parts of minced fish, 10-15 parts of fresh egg white, 20-25 parts of grease, 2-5 parts of potato starch, 3-5 parts of ice water, 9-12 parts of tricholoma matsutake, 10-13 parts of fish eggs, 0.3-0.5 part of salt, 1-3 parts of sugar, 0.05-0.1 part of monosodium glutamate, 0.05-0.1 part of shrimp meal and 0.1-0.2 part of I+G. By combining the tricholoma matsutake with the fish eggs, the minced fish egg disclosed by the invention is tender and refreshing in mouthfeel and is delicious in taste; in addition, by organically combining the two nutrient ingredients, the edible and nutritional values of the minced fish egg are improved.
Description
Technical field
The present invention relates to a kind of roe goods, is that a kind of matsutake roe is slided and preparation method specifically.
Background technology
The meat quick frozen product majority of current circulation sale is shortening series products, utilizes auxiliary material meat, and mix through cutting, shaping, boiling, the operation such as packaging process, main cook technique is poach.But along with the change of growth in the living standard and food consumption idea, raw proportion shared by series products processed increases day by day, collocation health, the variation more of various food materials; Relatively-stationary shortening product due to fixing, relatively single, the shaping medelling of nutrition of filling a prescription, cannot meet instantly people to the requirement of food mouthfeel, outward appearance and nutrition aspect.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of delicious flavour, and mouthfeel is tasty and refreshing, and the matsutake roe being rich in the various trace elements of needed by human body is sliding.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of matsutake roe is sliding, is made up of the raw material of following weight portion: the rotten 35-45 part of fish, fresh egg white 10-15 part, grease 20-25 part, farina 2-5 part, frozen water 3-5 part, matsutake 9-12 part, roe 10-13 part, salt 0.3-0.5 part, sugar 1-3 part, monosodium glutamate 0.05-0.1 part, shrimp med 0.05-0.1 part, I+G 0.1-0.2 part.
As preferably, described matsutake roe is sliding, is made up of the raw material of following weight portion: rotten 40 parts of fish, fresh egg white 12 parts, grease 22 parts, farina 3 parts, frozen water 4 parts, matsutake 10 parts, roe 12 parts, salt 0.4, sugar 2 parts, monosodium glutamate 0.08 part, shrimp med 0.08 part, I+G 0.15 part.
Present invention also offers the preparation method that above-mentioned matsutake roe is sliding, comprise the following steps:
Step one, raw material pre-treatment, put dry and soft young pilose antler in basin, adds 80 DEG C of hot-water soaks to easing back completely, and rinsing twice, cut off husky root and clean, after reusable heat water rapid iron, pull crowded water purification out, be cut into 0.5 centimetre of Fang Ding by knife, fish gruel is thawed to central temperature for-2-2 DEG C of state is for subsequent use;
Step 2, raw material is cut and is mixed, the matsutake cutmixer got ready is cut to soya bean granular size for subsequent use, fish gruel 1200-1500 rev/min is cut and mixes slightly sticking fish gruel group, then add salt 1700-1900 rev/min to cut and mix 20-30 second, use 3400-3800 rev/min again instead to cut and mix 50-60 second, glossy to fish gruel, there is strong viscosity, the grease got ready, egg is poured cutmixer 150-250 rev/min into and is cut and mix evenly, cut with 1700-1900 rev/min again and mix 40-60 second, then adding the shrimp med got ready and cutting with 150-250 rev/min mixes evenly, cut with 1700-1900 rev/min again and mix 20-30 second, then add frozen water 150-250 rev/min to cut and mix 5-10 second, afterwards, ceaselessly add farina cutting in the process of mixing, and cut with 150-250 rev/min and mix 10-20 second, cut with 1700-1900 rev/min again and mix 40-60 second, finally roe is added cutmixer, stir with 150-250 rev/min and make fillings, filling car is put into by cutting the fillings of mixing, fill in production tracing record sheet and production tracing card, be placed in leaving standstill, often criticizing the resting period is no more than 120 minutes,
Step 3, filling formation, elevator is used to pour in sausage filler filling bucket by cutting the fillings of mixing, again fillings is poured in packaging bag by controlling manual discharging switch, after pouring into packaging bag forming, reexamine packaging bag outer whether clean without fillings, have fillings to clear up in time, the product irrigated carries out multiple title, make product grammes per square metre meet production requirement, the product weighed up again uses clipping machine to seal;
Step 4, finished product precooling, lie in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, often coils one deck, must not extrude;
Step 5, finished product quick-frozen, put into quick freezing repository by the product after precooling by the sequencing of process time and carry out quick-frozen, and quick freezing repository temperature, below-30 DEG C, makes the central temperature of product be down to less than-18 DEG C in 4 hours;
Step 6, packaging vanning warehouse-in, packed by finished product qualified for quick-frozen, whether packaged product is mixed with metallics in the testing product of metal detector, then puts into chest, correctly identify outward at case, with adhesive tape, case closedtop is good, tape-stripping is smooth, must not have fold, almost symmetry is answered on adhesive tape both sides, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
Owing to have employed technique scheme, matsutake roe is sliding, with the addition of matsutake, the delicate plumpness of matsutake bacterial context, be of close texture, there is strong special aroma, not only improve the mouthfeel that roe is sliding, and matsutake is rich in protein, there are 18 seed amino acids, 14 kinds of micro elements needed by human, 49 kinds of active nutritional materials, 5 kinds of unrighted acids, nucleic acid derivative, the rare elements such as peptide matters, have kidney-tonifying health-care, regulating qi-flowing for eliminating phlegm, control soreness and weakness of waist and knees, Light-headedness, the cough of wet phlegm, the effect such as chest diaphragm ruffian is vexed, n and V, limbs are sleepy; Roe has a large amount of protein, calcium, phosphorus, iron, vitamin and riboflavin, and phosphatic average content reaches more than 46%, is also rich in cholesterol, is the good complement agent of human brain and marrow, grows agent; Matsutake combines with roe, and not only mouthfeel is sliding tender tasty and refreshing, delicious in taste, and makes both nutritional labeling organically combine, and improves the edible and nutritive value that roe is sliding.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
Matsutake roe is sliding, is made up of the raw material of following weight portion: the rotten 35-45 part of fish, fresh egg white 10-15 part, grease 20-25 part, farina 2-5 part, frozen water 3-5 part, matsutake 9-12 part, roe 10-13 part, salt 0.3-0.5 part, sugared 1-3 part, monosodium glutamate 0.05-0.1 part, shrimp med 0.05-0.1 part, I+G 0.1-0.2 part.
The preparation method that above-mentioned matsutake roe is sliding, comprises the following steps:
Step one, raw material pre-treatment, put dry and soft young pilose antler in basin, adds 80 DEG C of hot-water soaks to easing back completely, and rinsing twice, cut off husky root and clean, after reusable heat water rapid iron, pull crowded water purification out, be cut into 0.5 centimetre of Fang Ding by knife, fish gruel is thawed to central temperature for-2-2 DEG C of state is for subsequent use;
Step 2, raw material is cut and is mixed, the matsutake cutmixer got ready is cut to soya bean granular size for subsequent use, fish gruel 1200-1500 rev/min is cut and mixes slightly sticking fish gruel group, then add salt 1700-1900 rev/min to cut and mix 20-30 second, use 3400-3800 rev/min again instead to cut and mix 50-60 second, glossy to fish gruel, there is strong viscosity, the grease got ready, egg is poured cutmixer 150-250 rev/min into and is cut and mix evenly, cut with 1700-1900 rev/min again and mix 40-60 second, then adding the shrimp med got ready and cutting with 150-250 rev/min mixes evenly, cut with 1700-1900 rev/min again and mix 20-30 second, then add frozen water 150-250 rev/min to cut and mix 5-10 second, afterwards, ceaselessly add farina cutting in the process of mixing, and cut with 150-250 rev/min and mix 10-20 second, cut with 1700-1900 rev/min again and mix 40-60 second, finally roe is added cutmixer, stir with 150-250 rev/min and make fillings, filling car is put into by cutting the fillings of mixing, fill in production tracing record sheet and production tracing card, be placed in leaving standstill, often criticizing the resting period is no more than 120 minutes,
Step 3, filling formation, elevator is used to pour in sausage filler filling bucket by cutting the fillings of mixing, again fillings is poured in packaging bag by controlling manual discharging switch, after pouring into packaging bag forming, reexamine packaging bag outer whether clean without fillings, have fillings to clear up in time, the product irrigated carries out multiple title, make product grammes per square metre meet production requirement, the product weighed up again uses clipping machine to seal;
Step 4, finished product precooling, lie in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, often coils one deck, must not extrude;
Step 5, finished product quick-frozen, put into quick freezing repository by the product after precooling by the sequencing of process time and carry out quick-frozen, and quick freezing repository temperature, below-30 DEG C, makes the central temperature of product be down to less than-18 DEG C in 4 hours;
Step 6, packaging vanning warehouse-in, packed by finished product qualified for quick-frozen, whether packaged product is mixed with metallics in the testing product of metal detector, then puts into chest, correctly identify outward at case, with adhesive tape, case closedtop is good, tape-stripping is smooth, must not have fold, almost symmetry is answered on adhesive tape both sides, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
The equipment such as the cutmixer used in preparation method of the present invention, sausage filler are the common equipment of field of food industry, do not repeat them here.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.
Claims (3)
1. a matsutake roe is sliding, it is characterized in that, is made up of the raw material of following weight portion: the rotten 35-45 part of fish, fresh egg white 10-15 part, grease 20-25 part, farina 2-5 part, frozen water 3-5 part, matsutake 9-12 part, roe 10-13 part, salt 0.3-0.5 part, sugar 1-3 part, monosodium glutamate 0.05-0.1 part, shrimp med 0.05-0.1 part, I+G 0.1-0.2 part.
2. matsutake roe as claimed in claim 1 is sliding, it is characterized in that, is made up of the raw material of following weight portion: rotten 40 parts of fish, fresh egg white 12 parts, grease 22 parts, farina 3 parts, frozen water 4 parts, matsutake 10 parts, roe 12 parts, salt 0.4, sugar 2 parts, monosodium glutamate 0.08 part, shrimp med 0.08 part, I+G 0.15 part.
3. the preparation method that matsutake roe as claimed in claim 1 or 2 is sliding, is characterized in that, comprise the following steps:
Step one, raw material pre-treatment, put dry and soft young pilose antler in basin, adds 80 DEG C of hot-water soaks to easing back completely, and rinsing twice, cut off husky root and clean, after reusable heat water rapid iron, pull crowded water purification out, be cut into 0.5 centimetre of Fang Ding by knife, fish gruel is thawed to central temperature for-2-2 DEG C of state is for subsequent use;
Step 2, raw material is cut and is mixed, the matsutake cutmixer got ready is cut to soya bean granular size for subsequent use, fish gruel 1200-1500 rev/min is cut and mixes slightly sticking fish gruel group, then add salt 1700-1900 rev/min to cut and mix 20-30 second, use 3400-3800 rev/min again instead to cut and mix 50-60 second, glossy to fish gruel, there is strong viscosity, the grease got ready, egg is poured cutmixer 150-250 rev/min into and is cut and mix evenly, cut with 1700-1900 rev/min again and mix 40-60 second, then adding the shrimp med got ready and cutting with 150-250 rev/min mixes evenly, cut with 1700-1900 rev/min again and mix 20-30 second, then add frozen water 150-250 rev/min to cut and mix 5-10 second, afterwards, ceaselessly add farina cutting in the process of mixing, and cut with 150-250 rev/min and mix 10-20 second, cut with 1700-1900 rev/min again and mix 40-60 second, finally roe is added cutmixer, stir with 150-250 rev/min and make fillings, filling car is put into by cutting the fillings of mixing, fill in production tracing record sheet and production tracing card, be placed in leaving standstill, often criticizing the resting period is no more than 120 minutes,
Step 3, filling formation, elevator is used to pour in sausage filler filling bucket by cutting the fillings of mixing, again fillings is poured in packaging bag by controlling manual discharging switch, after pouring into packaging bag forming, reexamine packaging bag outer whether clean without fillings, have fillings to clear up in time, the product irrigated carries out multiple title, make product grammes per square metre meet production requirement, the product weighed up again uses clipping machine to seal;
Step 4, finished product precooling, lie in qualified product on plastic wire dish, put order be consistent, apart from moderate, prevent scratch, the situation such as extruding, ensure during sabot that plastic wire dish is totally anhydrous, often coils one deck, must not extrude;
Step 5, finished product quick-frozen, put into quick freezing repository by the product after precooling by the sequencing of process time and carry out quick-frozen, and quick freezing repository temperature, below-30 DEG C, makes the central temperature of product be down to less than-18 DEG C in 4 hours;
Step 6, packaging vanning warehouse-in, packed by finished product qualified for quick-frozen, whether packaged product is mixed with metallics in the testing product of metal detector, then puts into chest, correctly identify outward at case, with adhesive tape, case closedtop is good, tape-stripping is smooth, must not have fold, almost symmetry is answered on adhesive tape both sides, the qualified product of vanning is placed on the freezer refrigeration of less than-18 DEG C, product temperature is below-18 DEG C, and storage period is no more than 12 months.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741160.1A CN104489776A (en) | 2014-12-09 | 2014-12-09 | Minced fish egg with tricholoma matsutake and preparation method of minced fish egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410741160.1A CN104489776A (en) | 2014-12-09 | 2014-12-09 | Minced fish egg with tricholoma matsutake and preparation method of minced fish egg |
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| CN104489776A true CN104489776A (en) | 2015-04-08 |
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| CN201410741160.1A Pending CN104489776A (en) | 2014-12-09 | 2014-12-09 | Minced fish egg with tricholoma matsutake and preparation method of minced fish egg |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719851A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of surimi product and its processing technology of translucent skin package |
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| CN102551107A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Fish balls and preparation method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
| CN103734798A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of roe sausage |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
-
2014
- 2014-12-09 CN CN201410741160.1A patent/CN104489776A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102028234A (en) * | 2010-11-15 | 2011-04-27 | 高厚基 | Wild mushroom meat ball and preparation process thereof |
| CN102551107A (en) * | 2011-12-28 | 2012-07-11 | 大连创达技术交易市场有限公司 | Fish balls and preparation method thereof |
| CN103622076A (en) * | 2013-12-09 | 2014-03-12 | 湖南省金万嘉食品有限公司 | Fish meat ham sausage and preparation method thereof |
| CN103734798A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Manufacturing method of roe sausage |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108719851A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of surimi product and its processing technology of translucent skin package |
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