CN105285764A - Fish ball containing carrot and processing method thereof - Google Patents
Fish ball containing carrot and processing method thereof Download PDFInfo
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- CN105285764A CN105285764A CN201510837745.8A CN201510837745A CN105285764A CN 105285764 A CN105285764 A CN 105285764A CN 201510837745 A CN201510837745 A CN 201510837745A CN 105285764 A CN105285764 A CN 105285764A
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 72
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 72
- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241000251468 Actinopterygii Species 0.000 claims abstract description 118
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000019634 flavors Nutrition 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 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000007710 freezing Methods 0.000 claims description 18
- 230000008014 freezing Effects 0.000 claims description 18
- 239000002002 slurry Substances 0.000 claims description 17
- 239000002932 luster Substances 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 12
- 238000007493 shaping process Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 229920001592 potato starch Polymers 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 238000012545 processing Methods 0.000 abstract description 6
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000013734 beta-carotene Nutrition 0.000 abstract description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 abstract description 2
- 239000011648 beta-carotene Substances 0.000 abstract description 2
- 229960002747 betacarotene Drugs 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 abstract description 2
- 229920000881 Modified starch Polymers 0.000 abstract 2
- 239000004368 Modified starch Substances 0.000 abstract 2
- 244000061456 Solanum tuberosum Species 0.000 abstract 2
- 235000002595 Solanum tuberosum Nutrition 0.000 abstract 2
- 235000019426 modified starch Nutrition 0.000 abstract 2
- 239000005457 ice water Substances 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000000465 moulding Methods 0.000 abstract 1
- 235000014102 seafood Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 20
- 239000000203 mixture Substances 0.000 description 9
- 235000015190 carrot juice Nutrition 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 239000000523 sample Substances 0.000 description 6
- 235000019465 surimi Nutrition 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 5
- 238000001514 detection method Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 238000005259 measurement Methods 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000003321 amplification Effects 0.000 description 1
- 230000037180 bone health Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000013589 supplement Substances 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 a fish ball containing carrot and a processing method thereof, specifically relates to a processing method of a refreshing fish ball containing carrot, and belongs to the field of seafood processing. The fish ball is characterized by comprising: by mass, minced fillet 45%, potato modified starch 14%, egg white 9%, carrot strips 18%, ice water 11%, salt 1.5% and ginger juice 1.5%. The fish ball containing carrot is mixed and prepared from minced fillet, carrot strips and potato modified starch, and is obtained by the pretreatment of minced fillet, the chopping of the minced fillet and accessory, and the moulding and slaking. The fish ball matches meat and vegetable, has carrot flavor, has crisp and refreshing mouthfeel, and has a distinct color of carrot which can improve the appetite of consumer. The added carrot strips can supply beta-carotene required in human body, and can increase dietary fiber of the fish ball. The fish ball containing carrot has simple making material, and the processing method is simple and is easy to produce on industrial scale.
Description
Technical field
The invention belongs to field of food, particularly relate to a kind of carrot fish ball and processing method thereof.
Background technology
China is fishery big country, while Fisheries Development, China's fish processing industry is also developed fast, Development and Production goes out refrigerated products, dried product, sootiness goods, fish gruel and the multiple product such as surimi product, tin product, wherein surimi product is one of end product that aquatic products processing degree is higher is also that wherein amplification is the most obvious, and with fastest developing speed is one of my aquatic products.Fish gruel is that fresh fish forms through de-bone rubbing, then processing can form surimi product, such as fish ball, breaded fish stick, fish sausage etc. further.Surimi product processing technology is simple, and lower to the requirement of raw material, the mouthfeel of its finished product is good, and nutritive value is higher, is easy to digest and assimilate, liking therefore deeply by processing industry and consumer.In recent years, China's surimi product industry development was rapid, and market scale constantly expands, and domestic existing surimi product manufacturer has developed into more than 400 families, family of Yu Mi raw material manufacturer about more than 50.According to estimates, fish gruel in 2013 and goods industry production value thereof are more than 20,000,000,000 yuan.From domestic and international Aquatic products consumption situation, the fish gruel of China and fabricated product thereof have development prospect widely.
The good reputation that carrot just has from ancient times " glabrousleaf asiabell root ", main containing dietary fiber and β-carotenoid isoreactivity composition, kinds cancer can be prevented, improve immunologic function, promote growing of human body, safeguard bone health, maintain vision and prevent and treat yctalopia etc.Therefore, in fish ball, add sliced carrot, improve the healthy nutritive value of fish ball on the one hand, also enriched the kind of fish ball on the other hand, surcharge and the economic benefit of fish ball can have been significantly improved, there is good application prospect.
Summary of the invention
The object of the present invention is to provide a kind of carrot fish ball and processing method thereof.Improve the healthy nutritive value of fish ball, also enriched the kind of fish ball on the other hand, surcharge and the economic benefit of fish ball can have been significantly improved, there is good application prospect.
Technical scheme provided by the present invention is:
A kind of carrot fish ball, its raw material is made up of following component, and the mass percent of various component is: fish gruel 45%, modified potato starch 14%, egg white 9%, sliced carrot 18%, frozen water 11%, salt 1.5%, ginger juice 1.5%.
Specifically comprise the steps:
1) pretreatment of raw material:
Freezing fish gruel is carried out freezing product Quick Pretreatment, cuts into slices under the frozen state of-10 ~-5 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2-3mm; Described sheet fish gruel is still frozen state;
2) cut and mix:
Still 3-5min is cut for sky is carried out in the sheet fish gruel of frozen state by what cut; Then add salt to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add the frozen water of ginger juice, egg white and half, carry out cutting mixing 7-9min; Continue the frozen water and the modified potato starch that add residue half, carry out cutting mixing 8-10min, make the protein in fish gruel form gel networks; Finally add sliced carrot, continue to cut and mix 6-8min, until slurry is even, color and luster consistent, wherein cuts the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C.
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 15-20g/ grain, after 95-100 DEG C of high-temperature maturing 10-15min, obtain having obvious carrot color and local flavor and be evenly distributed with the fish ball of sliced carrot, naturally packing after cooling, then being placed in 4 DEG C of refrigerator and cooled and hiding and preserve.
4) the detection analysis of the fish ball index of quality
Through TA.XT.plus
?texture instrument detects, the gel strength of the carrot fish ball that the present invention is prepared under optimum formula and process conditions is 549.52 ± 27.62g, and hardness is 2058.36 ± 132.35, and elasticity is 0.91 ± 0.002, cohesiveness is 0.81 ± 0.005, and chewiness is 1510.86 ± 108.56.This carrot fish ball has obvious carrot local flavor, and the crisp and refreshing mouth of mouthfeel bullet, is evenly distributed with sliced carrot, and its overall color and luster is in significantly natural carrot color, and carrot taste identification is high.
The invention has the advantages that: in the process of fish ball, add sliced carrot, meat and vegetables is arranged in pairs or groups, and make fish ball have carrot local flavor, and with significantly natural carrot color, this warm colour can improve the appetite of consumer groups.Add sliced carrot, both can supplement the beta carotene of needed by human body, the dietary fiber of fish ball can be increased again.
Accompanying drawing explanation
Fish ball sample comparison diagram prepared by Fig. 1 embodiment 1 ~ 4.Upper left: carrot fish ball prepared by embodiment 2, be evenly distributed with sliced carrot, its overall color and luster is light carrot color; Upper right: carrot fish ball prepared by embodiment 1, be evenly distributed with sliced carrot, its overall color and luster is obvious carrot color; Lower-left: carrot juice fish ball prepared by embodiment 3, not containing sliced carrot, its overall color and luster is obvious carrot color; Bottom right: common fish ball prepared by embodiment 4, not containing sliced carrot, and does not have carrot color and luster and local flavor.
The tangent plane comparison diagram of fish ball sample prepared by Fig. 2 embodiment 1 ~ 4, is followed successively by from left to right: carrot fish ball prepared by embodiment 1, carrot fish ball prepared by embodiment 2, carrot juice fish ball prepared by embodiment 3, common fish ball prepared by embodiment 4.
Detailed description of the invention
Below in conjunction with specific embodiment, set forth the present invention further.Embodiment is only not used in for illustration of the present invention and limits the scope of the invention.
Embodiment 1:
1) pretreatment of raw material:
Get the rotten 200.00g of freezing fish to carry out freezing product Quick Pretreatment, cut into slices under the frozen state of-10 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2mm; Described sheet fish gruel is still frozen state.
2) cut and mix:
The sheet cut still is cut 4min for sky is carried out in the shape fish gruel of frozen state; Then add salt 6.67g to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add ginger juice 6.67g, egg white 40.00g and frozen water 20.00g to carry out cutting mixing 8min; Continue to add frozen water 28.89g and modified potato starch 62.22g, carry out cutting mixing 9min; Finally add sliced carrot 80.00g, continue to cut and mix 7min, until slurry is even, color and luster consistent, wherein cuts the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C.
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 20g/ grain, after 100 DEG C of high-temperature maturing 15min, obtain having obvious carrot color and local flavor and be evenly distributed with the fish ball of sliced carrot, naturally packing after cooling, then being placed in 4 DEG C of refrigerator and cooled and hiding and save backup.
4) the detection analysis of the fish ball index of quality
The fish ball sample of refrigeration is taken out from refrigerator, is positioned over equilibrate at room temperature 1h, be cut into high and diameter and be the cylindrical of 20mm, utilize TA.XT.plus
?the gel strength of instrumental test fish ball and full texture characteristic.The test condition of gel strength is: mode determination is Compression, and test probe is P/0.5s, and pressing down speed is constant rate of speed 1mm/s, and pressing down is highly 50% of sample original height, and downforce is 5g.The condition determination of full texture characteristic is: test probe is P/36R, trigger force 5g, and compression ratio 40%, before, during and after test, speed is respectively 5.0mm/s, 1.0mm/s, 1.0mm/s.Measurement result shows: the gel strength of the carrot fish ball prepared by embodiment 1 is 549.52 ± 27.62g, and hardness is 2058.36 ± 132.35, and elasticity is 0.91 ± 0.002, and cohesiveness is 0.81 ± 0.005, and chewiness is 1510.86 ± 108.56.The prepared fish ball mouthfeel bullet with carrot local flavor is crisp, is evenly distributed with sliced carrot, and its overall color and luster is in significantly natural carrot color, and carrot taste identification is high.
Embodiment 2:
1) pretreatment of raw material:
Rotten for freezing fish 200.00g is carried out freezing product Quick Pretreatment, cuts into slices under the frozen state of-10 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2mm; Described sheet fish gruel is still frozen state.
2) cut and mix:
Still 4min is cut for sky is carried out in the sheet fish gruel of frozen state by what cut; Then add salt 6.67g to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add ginger juice 6.67g, egg white 40.00g and frozen water 20.00g to carry out cutting mixing 8min; Continue to add frozen water 28.89g and modified potato starch 62.22g, carry out cutting mixing 9min; Finally add sliced carrot 40.00g to continue to cut and mix 7min, until slurry is even, color and luster consistent, wherein cuts the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C.
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 20g/ grain, after 100 DEG C of high-temperature maturing 15min, obtain having light carrot color and local flavor and be evenly distributed with the fish ball of sliced carrot, naturally packing after cooling, then being placed in 4 DEG C of refrigerator and cooled and hiding and preserve.
4) the detection analysis of the fish ball index of quality
The gel strength of fish ball and full texture characteristic is measured according to the method in embodiment 1, measurement result shows: the gel strength of the carrot fish ball prepared by embodiment 2 is 1108.39 ± 53.7g, hardness is 2866.931 ± 57.067, elasticity is 0.941 ± 0.038, cohesiveness is 0.816 ± 0.014, and chewiness is 2198.691 ± 79.303.The prepared fish ball mouthfeel bullet with carrot local flavor is crisp, and be evenly distributed with sliced carrot, its overall color and luster is light carrot color, and carrot taste identification is higher.
Embodiment 3:
1) pretreatment of raw material:
Rotten for freezing fish 200.00g is carried out freezing product Quick Pretreatment, cuts into slices under the frozen state of-10 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2mm; Described sheet fish gruel is still frozen state.
2) cut and mix:
Still 4min is cut for sky is carried out in the sheet fish gruel of frozen state by what cut; Then add salt 6.67g to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add the carrot juice 48.89g of ginger juice 6.67g, egg white 40.00g and precooling, carry out cutting mixing 8min; Add modified potato starch 62.22g, carry out cutting mixing 9min, until slurry is even, color and luster consistent, wherein cuts the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C.
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 20g/ grain, after 100 DEG C of high-temperature maturing 15min, obtains the carrot juice fish ball with carrot local flavor, naturally packs after cooling, then is placed in 4 DEG C of refrigerator and cooled Tibetan preservations.
4) the detection analysis of the fish ball index of quality
The gel strength of fish ball and full texture characteristic is measured according to the method in embodiment 1, measurement result shows: the gel strength of the carrot juice fish ball prepared by embodiment 3 is 888.17 ± 4.13g, hardness is 2428.622 ± 94.204, elasticity is 0.887 ± 0.017, cohesiveness is 0.851 ± 0.042, and chewiness is 1831.135 ± 14.448.The overall mouthfeel bullet of carrot juice fish ball is crisp, and its overall color and luster is obvious carrot color, and carrot taste identification is high, but its sugariness is too high, and not containing sliced carrot.
Embodiment 4
1) pretreatment of raw material:
Rotten for freezing fish 200.00g is carried out freezing product Quick Pretreatment, cuts into slices under the frozen state of-10 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2mm; Described sheet fish gruel is still frozen state;
2) cut and mix:
Still 4min is cut for sky is carried out in the sheet fish gruel of frozen state by what cut; Then add salt 6.67g to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add ginger juice 6.67g, egg white 40.00g and frozen water 20.00g to carry out cutting mixing 8min; Continue to add frozen water 28.89g and modified potato starch 62.22g, carry out cutting mixing 14min, wherein cut the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C.
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 20g/ grain, after 100 DEG C of high-temperature maturing 15min, is not added the common fish ball of sliced carrot or carrot juice, naturally packs after cooling, then is placed in 4 DEG C of refrigerator and cooled Tibetan preservations.
4) the detection analysis of the fish ball index of quality
The gel strength of fish ball and full texture characteristic is measured according to the method in embodiment 1, measurement result shows: the common fish ball gel strength prepared by embodiment 4 is 722.2 ± 9.79g, hardness is 2192.223 ±, elasticity is 0.909 ± 0.029, cohesiveness is 0.836 ± 0.009, and chewiness is 1662.652 ± 38.288.The overall mouthfeel of common fish ball comparatively plays crisp, but not containing sliced carrot, and there is no carrot color and luster and local flavor.
The foregoing is only several specific embodiments of the present invention, all equalizations done according to the present patent application the scope of the claims change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. a carrot fish ball, is characterized in that: its raw material is made up of following component, and the mass percent of various component is: fish gruel 45%, modified potato starch 14%, egg white 9%, sliced carrot 18%, frozen water 11%, salt 1.5%, ginger juice 1.5%.
2. the processing method of carrot fish ball as claimed in claim 1, is characterized in that: its work flow is: and the pretreatment of the selection-fish gruel of the rotten raw material of fish-cut mixes-adds auxiliary material-cut and mix-add sliced carrot-cut and mix-and shaping-poach-cooling-packaging-finished product refrigerates.
3. the processing method of carrot fish ball as claimed in claim 2, is characterized in that: specifically comprise the steps:
1) pretreatment of raw material:
Freezing fish gruel is carried out freezing product Quick Pretreatment, cuts into slices under the frozen state of-10 ~-5 DEG C by the gruel of freezing fish; Obtain the sheet fish gruel that thickness is 2-3mm, described sheet fish gruel is still frozen state;
2) cut and mix:
Still 3-5min is cut for sky is carried out in the sheet fish gruel of frozen state by what cut; Then add salt to carry out salt and cut, until fish gruel becomes the fish slurry of thickness; Then add ginger juice, egg white and half frozen water, carry out cutting mixing 7-9min; Continue the frozen water and the modified potato starch that add residue half, carry out cutting mixing 8-10min, make the protein in fish gruel form gel networks; Finally add sliced carrot, continue to cut and mix 6-8min, until slurry is even, color and luster consistent, wherein cuts the process of mixing and the rotten temperature of fish will be kept lower than 10 DEG C;
3) shaping and slaking:
Step (2) is cut the slurry mixing gained is undertaken shaping by 15-20g/ grain, after 95-100 DEG C of high-temperature maturing 10-15min, obtain having obvious carrot color and local flavor and be evenly distributed with the fish ball of sliced carrot, naturally packing after cooling, then being placed in 4 DEG C of refrigerator and cooled and hiding and preserve.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510837745.8A CN105285764A (en) | 2015-11-26 | 2015-11-26 | Fish ball containing carrot and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510837745.8A CN105285764A (en) | 2015-11-26 | 2015-11-26 | Fish ball containing carrot and processing method thereof |
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| CN105285764A true CN105285764A (en) | 2016-02-03 |
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Cited By (7)
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| CN105595234A (en) * | 2016-02-29 | 2016-05-25 | 大连工业大学 | Making method for squid-flavored food |
| CN105614754A (en) * | 2016-03-30 | 2016-06-01 | 福建农林大学 | Millet oat fish ball and processing method thereof |
| CN106072034A (en) * | 2016-06-21 | 2016-11-09 | 福建农林大学 | A kind of containing resistant starch, edible fungi, the health care fish pill of Sargassum |
| CN106072033A (en) * | 2016-06-21 | 2016-11-09 | 福建农林大学 | A kind of preparation method of edible fungi Sargassum resistant starch bag heart health care fish pill |
| CN106072040A (en) * | 2016-06-29 | 2016-11-09 | 通威（成都）水产食品有限公司 | A kind of quick-fried juice fish pill and preparation method thereof |
| CN106722391A (en) * | 2016-12-13 | 2017-05-31 | 天津科技大学 | A kind of feature hairtail fish ball and preparation method thereof |
| CN107397152A (en) * | 2016-08-22 | 2017-11-28 | 浙江兴业集团有限公司 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
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| CN105614754A (en) * | 2016-03-30 | 2016-06-01 | 福建农林大学 | Millet oat fish ball and processing method thereof |
| CN106072034A (en) * | 2016-06-21 | 2016-11-09 | 福建农林大学 | A kind of containing resistant starch, edible fungi, the health care fish pill of Sargassum |
| CN106072033A (en) * | 2016-06-21 | 2016-11-09 | 福建农林大学 | A kind of preparation method of edible fungi Sargassum resistant starch bag heart health care fish pill |
| CN106072040A (en) * | 2016-06-29 | 2016-11-09 | 通威（成都）水产食品有限公司 | A kind of quick-fried juice fish pill and preparation method thereof |
| CN107397152A (en) * | 2016-08-22 | 2017-11-28 | 浙江兴业集团有限公司 | The preparation method of the extracting method and sea shrimp Special flavour fish ball of fresh sea shrimp head enzymolysis clear liquid |
| CN106722391A (en) * | 2016-12-13 | 2017-05-31 | 天津科技大学 | A kind of feature hairtail fish ball and preparation method thereof |
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