CN105410701A - Fried marinated egg filled beef meatball and production method thereof - Google Patents
Fried marinated egg filled beef meatball and production method thereof Download PDFInfo
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- CN105410701A CN105410701A CN201510820561.0A CN201510820561A CN105410701A CN 105410701 A CN105410701 A CN 105410701A CN 201510820561 A CN201510820561 A CN 201510820561A CN 105410701 A CN105410701 A CN 105410701A
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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
Abstract
The present invention discloses a fried marinated egg filled beef meatball and a production method thereof. The fried marinated egg filled beef meatball is prepared by frying wrappers wrapped fillings, and is characterized in that the wrappers and the fillings are prepared from the following raw materials in parts by weight: (1) wrappers: beef, olive oil, water, garlic, starch, salt, sugar, oyster sauce, spices and seafood flavors; and (2) fillings: bay leaves, star anise, pricklyash peels, fructus foeniculi, Chinese cinnamon, jam, quail eggs and water. Beneficial effects of the fried marinated egg filled beef meatball are that the fried marinated egg filled beef meatball is alternate in three flavors and rich in nutrition, and has effects in stimulating appetite, guiding children's appetite, and promoting nutrient absorption.
Description
Technical field
The present invention relates to a kind of beef dumplings and preparation method thereof, is sandwich beef ball of a kind of fried spiced egg and preparation method thereof specifically.
Background technology
Beef contains rich in protein, amino acid.Its ratio of components pork needs closer to human body, can improve body resistance against diseases, to grow and Post operation, aftercare people to lose blood and suitable especially in repair tissue etc. supplementing.
The dietary therapy of Chinese medicine is thought: severe winter eats beef, has warm stomach effect, is help in severe winter good merchantable brand.The traditional Chinese medical science is thought: beef has tonifying middle-Jiao and Qi, nourishes the function of taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.Be applicable to the sinking of qi of middle-jiao, body void of breathing hard, soreness of bones and muscles and anaemia prolonged illness and the yellow dizzy people in face eat.
Quail egg is considered to " ginseng in animal ".Should normal food be nourishing dietotherapy product.Quail egg nutritionally has unique distinction, therefore has the title of " in ovum good merchantable brand ".Quail egg is to the women having anaemia, irregular menstruation, it adjusts benefit, beauty treatment, skin makeup function significantly, and quail egg contains the nutriments such as protein, cephalin, lecithin, lysine, cystine, vitamin a, vitamin b2, vitamin b1, vitamin d, iron, phosphorus, calcium.
A tradition beef ball, using beef as major ingredient, obtain different product by adding different auxiliary material, nutrition is single, and taste is single, cannot adapt to taste, the local flavor demand of the people to food.
Summary of the invention
Technical problem to be solved by this invention is to provide sandwich beef ball of a kind of fried spiced egg and preparation method thereof.
For solving the problems of the technologies described above, technical scheme of the present invention is: sandwich beef ball of a kind of fried spiced egg and preparation method thereof, and wrap up fillings by cladding and make after fried, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: beef 50-60 part, olive oil 15-20 part, water 10-15 part, garlic 2-4 part, starch 8-15 part, salt 1-2 part, sugared 2-3 part, oil consumption 0.5-1 part, spice 0.5-0.7 part, seafood essence 0.2-0.3 part;
Fillings: spiceleaf 1-3 part, anistree 1-3 part, Chinese prickly ash 1-3 part, fennel 1-3 part, cassia bark 1-3 part, jam 7-16 part, quail egg 20-30 part, water 400-500 part.
As preferred technical scheme, sandwich beef ball of the fried spiced egg of described one and preparation method thereof, be made up of following raw material: described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 55 parts, beef, 17.5 parts, olive oil, 12.5 parts, water, garlic 3 parts, starch 11.5 parts, salt 1.5 parts, sugar 2.5 parts, oil consumption 0.75 part, spice 0.6 part, 0.25 part, seafood essence;
Fillings: spiceleaf 2 parts, anise 2 parts, 2 parts, Chinese prickly ash, 2 parts, fennel, 2 parts, cassia bark, 11.5 parts, jam, quail egg 25 parts, 450 parts, water.
Present invention also offers above-mentioned preparation method, comprise the following steps:
One, cladding processing
Material preparation step: beef thaws stripping and slicing, controls to have twisted for subsequent use with 8mm orifice plate meat grinder in ± 2 DEG C of situations in temperature;
Cut and mix: first beef 1700-1900 rev/min is cut to mix and unite to beef, then add salt 1700-1900 rev/min cut mix 30-40 second after use 3400-3800 rev/min instead and cut and mix 60-75 second; Again the olive oil got ready, garlic are poured into cutmixer 150-250 rev/min to cut and mix evenly, 1700-1900 rev/min cut mix 20-30 second after use 3400-3800 rev/min instead and cut and mix 40-45 second; Evenly add water, starch, sugar, monosodium glutamate, spice, essence cut with 150-250 rev/min and mix evenly, cut for 1700-1900 rev/min and mix 30-40 second; The cladding exquisiteness lubrication cut; Putting into cladding car by cutting the cladding mixed, filling 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;
Two, the processing of fillings:
Make thick gravy: by spiceleaf, anise, Chinese prickly ash, fennel, cassia bark and 2/3rds water to pour in pot insulation in infusion 3-4 hour into for subsequent use;
Boiled egg: pour the water of residue 1/3rd in pot infusion, puts into pot and boils taking-up after 15 minutes, remove the peel for subsequent use when water is boiled by quail egg;
Stew in soy sauce: the quail egg after boiling being removed the peel puts into thick gravy pot, vexedly boils 20 minutes, turns young man's infusion 40 minutes, turns big fire and boils after thickness until thick gravy and take out;
Inject jam: with syringe, jam is injected the quail egg after stew in soy sauce, injection position is quail egg air chamber end, obtain fillings stew in soy sauce quail egg;
Three, machine-shaping:
The fillings stew in soy sauce quail egg obtain step 2 and the cladding that obtains of step one, put into forming machine, and make cladding wrap up fillings, cladding forms the integument of 2-3mm outward in fillings, obtain shaping after burger;
Four, fried fast
Step 3 is obtained shaping after burger to put into rapid oil aircraft bombing fried fast;
Five: cooling
Burger feeding precooler after fried is cooled fast, prevents the too high burger adhesion of temperature;
Six: balance, freezing, packaging
Cooled burger is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, is packed by burger as requested after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
Owing to have employed technique scheme, sandwich beef ball of a kind of fried spiced egg and preparation method thereof, wrap up fillings by cladding and make after fried, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 55 parts, beef, 17.5 parts, olive oil, 12.5 parts, water, garlic 3 parts, starch 11.5 parts, salt 1.5 parts, sugar 2.5 parts, oil consumption 0.75 part, spice 0.6 part, 0.25 part, seafood essence;
Fillings: spiceleaf 2 parts, anise 2 parts, 2 parts, Chinese prickly ash, 2 parts, fennel, 2 parts, cassia bark, 11.5 parts, jam, quail egg 25 parts, 450 parts, water; The present invention has following beneficial effect:
1, jam injects spiced egg, merges, eat in process in boiling with yolk, because being heated, jam melts, and because the characteristic of yolk water suction, oil suction makes yolk fully mix with jam, makes spiced egg taste unique, especially for child's not eating yolk group food, increase appetite, promote nutrient intake.
2, in edible process, taste is through beef dumplings-three kinds, spiced egg-jam change alternately mixing, and unique flavor, mouthfeel is fabulous.
3, break away from traditional beef dumplings nutrition single, the shortcoming that taste is single, meets demand.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further.
embodiment 1
The sandwich beef ball of a kind of fried spiced egg, wrap up fillings by cladding and make after fried, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 50 parts, beef, 15 parts, olive oil, 10 parts, water, garlic 2 parts, starch 8 parts, salt 1 part, sugar 2 parts, oil consumption 0.5 part, spice 0.5 part, 0.2 part, seafood essence;
Fillings: spiceleaf 1 part, anise 1 part, 1 part, Chinese prickly ash, 1 part, fennel, 1 part, cassia bark, 7 parts, jam, quail egg 20 parts, 400 parts, water.
The preparation method of the sandwich beef ball of above-mentioned a kind of fried spiced egg, comprises the following steps:
One, cladding processing
Material preparation step: beef thaws stripping and slicing, controls to have twisted for subsequent use with 8mm orifice plate meat grinder in ± 2 DEG C of situations in temperature;
Cut and mix: first beef 1700-1900 rev/min is cut to mix and unite to beef, then add salt 1700-1900 rev/min cut mix 30-40 second after use 3400-3800 rev/min instead and cut and mix 60-75 second; Again the olive oil got ready, garlic are poured into cutmixer 150-250 rev/min to cut and mix evenly, 1700-1900 rev/min cut mix 20-30 second after use 3400-3800 rev/min instead and cut and mix 40-45 second; Evenly add water, starch, sugar, monosodium glutamate, spice, essence cut with 150-250 rev/min and mix evenly, cut for 1700-1900 rev/min and mix 30-40 second; The cladding exquisiteness lubrication cut; Putting into cladding car by cutting the cladding mixed, filling 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;
Two, the processing of fillings:
Make thick gravy: by spiceleaf, anise, Chinese prickly ash, fennel, cassia bark and 2/3rds water to pour in pot insulation in infusion 3-4 hour into for subsequent use;
Boiled egg: pour the water of residue 1/3rd in pot infusion, puts into pot and boils taking-up after 15 minutes, remove the peel for subsequent use when water is boiled by quail egg;
Stew in soy sauce: the quail egg after boiling being removed the peel puts into thick gravy pot, vexedly boils 20 minutes, turns young man's infusion 40 minutes, turns big fire and boils after thickness until thick gravy and take out;
Inject jam: with syringe, jam is injected the quail egg after stew in soy sauce, injection position is quail egg air chamber end, obtain fillings stew in soy sauce quail egg;
Three, machine-shaping:
The fillings stew in soy sauce quail egg obtain step 2 and the cladding that obtains of step one, put into forming machine, and make cladding wrap up fillings, cladding forms the integument of 2-3mm outward in fillings, obtain shaping after burger;
Four, fried fast
Step 3 is obtained shaping after burger to put into rapid oil aircraft bombing fried fast;
Five, cool
Burger feeding precooler after fried is cooled fast, prevents the too high burger adhesion of temperature;
Six, balance, freezing, packaging
Cooled burger is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, is packed by burger as requested after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
embodiment 2
The sandwich beef ball of a kind of fried spiced egg, wrap up fillings by cladding and make after fried, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 60 parts, beef, 20 parts, olive oil, 15 parts, water, garlic 4 parts, starch 15 parts, salt 2 parts, sugar 3 parts, oil consumption 1 part, spice 0.7 part, 0.3 part, seafood essence;
Fillings: spiceleaf 3 parts, anise 3 parts, 3 parts, Chinese prickly ash, 3 parts, fennel, 3 parts, cassia bark, 16 parts, jam, quail egg 30 parts, 500 parts, water.
The preparation method of the sandwich beef ball of above-mentioned a kind of fried spiced egg, comprises the following steps:
One, cladding processing
Material preparation step: beef thaws stripping and slicing, controls to have twisted for subsequent use with 8mm orifice plate meat grinder in ± 2 DEG C of situations in temperature;
Cut and mix: first beef 1700-1900 rev/min is cut to mix and unite to beef, then add salt 1700-1900 rev/min cut mix 30-40 second after use 3400-3800 rev/min instead and cut and mix 60-75 second; Again the olive oil got ready, garlic are poured into cutmixer 150-250 rev/min to cut and mix evenly, 1700-1900 rev/min cut mix 20-30 second after use 3400-3800 rev/min instead and cut and mix 40-45 second; Evenly add water, starch, sugar, monosodium glutamate, spice, essence cut with 150-250 rev/min and mix evenly, cut for 1700-1900 rev/min and mix 30-40 second; The cladding exquisiteness lubrication cut; Putting into cladding car by cutting the cladding mixed, filling 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;
Two, the processing of fillings:
Make thick gravy: by spiceleaf, anise, Chinese prickly ash, fennel, cassia bark and 2/3rds water to pour in pot insulation in infusion 3-4 hour into for subsequent use;
Boiled egg: pour the water of residue 1/3rd in pot infusion, puts into pot and boils taking-up after 15 minutes, remove the peel for subsequent use when water is boiled by quail egg;
Stew in soy sauce: the quail egg after boiling being removed the peel puts into thick gravy pot, vexedly boils 20 minutes, turns young man's infusion 40 minutes, turns big fire and boils after thickness until thick gravy and take out;
Inject jam: with syringe, jam is injected the quail egg after stew in soy sauce, injection position is quail egg air chamber end, obtain fillings stew in soy sauce quail egg;
Three, machine-shaping:
The fillings stew in soy sauce quail egg obtain step 2 and the cladding that obtains of step one, put into forming machine, and make cladding wrap up fillings, cladding forms the integument of 2-3mm outward in fillings, obtain shaping after burger;
Four, fried fast
Step 3 is obtained shaping after burger to put into rapid oil aircraft bombing fried fast;
Five, cool
Burger feeding precooler after fried is cooled fast, prevents the too high burger adhesion of temperature;
Six, balance, freezing, packaging
Cooled burger is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, is packed by burger as requested after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
embodiment 3
The sandwich beef ball of a kind of fried spiced egg, wrap up fillings by cladding and make after fried, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 55 parts, beef, 17.5 parts, olive oil, 12.5 parts, water, garlic 3 parts, starch 11.5 parts, salt 1.5 parts, sugar 2.5 parts, oil consumption 0.75 part, spice 0.6 part, 0.25 part, seafood essence;
Fillings: spiceleaf 2 parts, anise 2 parts, 2 parts, Chinese prickly ash, 2 parts, fennel, 2 parts, cassia bark, 11.5 parts, jam, quail egg 25 parts, 450 parts, water.
The preparation method of the sandwich beef ball of above-mentioned a kind of fried spiced egg, comprises the following steps:
One, cladding processing
Material preparation step: beef thaws stripping and slicing, controls to have twisted for subsequent use with 8mm orifice plate meat grinder in ± 2 DEG C of situations in temperature;
Cut and mix: first beef 1700-1900 rev/min is cut to mix and unite to beef, then add salt 1700-1900 rev/min cut mix 30-40 second after use 3400-3800 rev/min instead and cut and mix 60-75 second; Again the olive oil got ready, garlic are poured into cutmixer 150-250 rev/min to cut and mix evenly, 1700-1900 rev/min cut mix 20-30 second after use 3400-3800 rev/min instead and cut and mix 40-45 second; Evenly add water, starch, sugar, monosodium glutamate, spice, essence cut with 150-250 rev/min and mix evenly, cut for 1700-1900 rev/min and mix 30-40 second; The cladding exquisiteness lubrication cut; Putting into cladding car by cutting the cladding mixed, filling 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;
Two, the processing of fillings:
Make thick gravy: by spiceleaf, anise, Chinese prickly ash, fennel, cassia bark and 2/3rds water to pour in pot insulation in infusion 3-4 hour into for subsequent use;
Boiled egg: pour the water of residue 1/3rd in pot infusion, puts into pot and boils taking-up after 15 minutes, remove the peel for subsequent use when water is boiled by quail egg;
Stew in soy sauce: the quail egg after boiling being removed the peel puts into thick gravy pot, vexedly boils 20 minutes, turns young man's infusion 40 minutes, turns big fire and boils after thickness until thick gravy and take out;
Inject jam: with syringe, jam is injected the quail egg after stew in soy sauce, injection position is quail egg air chamber end, obtain fillings stew in soy sauce quail egg;
Three, machine-shaping:
The fillings stew in soy sauce quail egg obtain step 2 and the cladding that obtains of step one, put into forming machine, and make cladding wrap up fillings, cladding forms the integument of 2-3mm outward in fillings, obtain shaping after burger;
Four, fried fast
Step 3 is obtained shaping after burger to put into rapid oil aircraft bombing fried fast;
Five, cool
Burger feeding precooler after fried is cooled fast, prevents the too high burger adhesion of temperature;
Six, balance, freezing, packaging
Cooled burger is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, is packed by burger as requested after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
The equipment used in preparation method of the present invention is the common equipment of field of food industry, does 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. the sandwich beef ball of fried spiced egg, wrap up fillings by cladding and make after fried, it is characterized in that, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: beef 50-60 part, olive oil 15-20 part, water 10-15 part, garlic 2-4 part, starch 8-15 part, salt 1-2 part, sugared 2-3 part, oil consumption 0.5-1 part, spice 0.5-0.7 part, seafood essence 0.2-0.3 part;
Fillings: spiceleaf 1-3 part, anistree 1-3 part, Chinese prickly ash 1-3 part, fennel 1-3 part, cassia bark 1-3 part, jam 7-16 part, quail egg 20-30 part, water 400-500 part.
2. the sandwich beef ball of the fried spiced egg of one as claimed in claim, it is characterized in that, described cladding and fillings are made up of the raw material of following weight portion:
Cladding: 55 parts, beef, 17.5 parts, olive oil, 12.5 parts, water, garlic 3 parts, starch 11.5 parts, salt 1.5 parts, sugar 2.5 parts, oil consumption 0.75 part, spice 0.6 part, 0.25 part, seafood essence;
Fillings: spiceleaf 2 parts, anise 2 parts, 2 parts, Chinese prickly ash, 2 parts, fennel, 2 parts, cassia bark, 11.5 parts, jam, quail egg 25 parts, 450 parts, water.
3. the preparation method of the sandwich beef ball of a kind of fried spiced egg as claimed in claim 1 or 2, is characterized in that, comprise the following steps:
One, cladding processing
Material preparation step: beef thaws stripping and slicing, controls to have twisted for subsequent use with 8mm orifice plate meat grinder in ± 2 DEG C of situations in temperature;
Cut and mix: first beef 1700-1900 rev/min is cut to mix and unite to beef, then add salt 1700-1900 rev/min cut mix 30-40 second after use 3400-3800 rev/min instead and cut and mix 60-75 second; Again the olive oil got ready, garlic are poured into cutmixer 150-250 rev/min to cut and mix evenly, 1700-1900 rev/min cut mix 20-30 second after use 3400-3800 rev/min instead and cut and mix 40-45 second; Evenly add water, starch, sugar, monosodium glutamate, spice, essence cut with 150-250 rev/min and mix evenly, cut for 1700-1900 rev/min and mix 30-40 second; The cladding exquisiteness lubrication cut; Putting into cladding car by cutting the cladding mixed, filling 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;
Two, the processing of fillings:
Make thick gravy: by spiceleaf, anise, Chinese prickly ash, fennel, cassia bark and 2/3rds water to pour in pot insulation in infusion 3-4 hour into for subsequent use;
Boiled egg: pour the water of residue 1/3rd in pot infusion, puts into pot and boils taking-up after 15 minutes, remove the peel for subsequent use when water is boiled by quail egg;
Stew in soy sauce: the quail egg after boiling being removed the peel puts into thick gravy pot, vexedly boils 20 minutes, turns young man's infusion 40 minutes, turns big fire and boils after thickness until thick gravy and take out;
Inject jam: with syringe, jam is injected the quail egg after stew in soy sauce, injection position is quail egg air chamber end, obtain fillings stew in soy sauce quail egg;
Three, machine-shaping:
The fillings stew in soy sauce quail egg obtain step 2 and the cladding that obtains of step one, put into forming machine, and make cladding wrap up fillings, cladding forms the integument of 2-3mm outward in fillings, obtain shaping after burger;
Four, fried fast
Step 3 is obtained shaping after burger to put into rapid oil aircraft bombing fried fast;
Five: cooling
Burger feeding precooler after fried is cooled fast, prevents the too high burger adhesion of temperature;
Six: balance, freezing, packaging
Cooled burger is placed in uniformly in the dish of sterilization, and the freezer then putting into less than-25 DEG C is freezing, is packed by burger as requested after freezing, puts into less than-18 DEG C constant heat storage keepings after packaging.
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| CN201510820561.0A CN105410701A (en) | 2015-11-24 | 2015-11-24 | Fried marinated egg filled beef meatball and production method thereof |
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| CN201510820561.0A CN105410701A (en) | 2015-11-24 | 2015-11-24 | Fried marinated egg filled beef meatball and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106616579A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sandwich type vegetable meat ball and preparation method thereof |
| CN107087765A (en) * | 2017-05-24 | 2017-08-25 | 广州禄仕食品有限公司 | Gold Stuffed Fish Balls and preparation method thereof |
| CN107660718A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of sandwich beef dumplings of fruits and vegetables and preparation method thereof |
| CN108713781A (en) * | 2018-04-24 | 2018-10-30 | 福建省鱼多多食品有限责任公司 | A kind of gadus gruel food being surrounded by fruit fillings and its processing method |
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| CN1695495A (en) * | 2004-05-10 | 2005-11-16 | 张国营 | Muslim beef quenelle of Chinese wam |
| CN102048186A (en) * | 2009-10-28 | 2011-05-11 | 河南省淇县永达食业有限公司 | Meatballs with filling and making method thereof |
| CN104026604A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball as well as preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1695495A (en) * | 2004-05-10 | 2005-11-16 | 张国营 | Muslim beef quenelle of Chinese wam |
| CN102048186A (en) * | 2009-10-28 | 2011-05-11 | 河南省淇县永达食业有限公司 | Meatballs with filling and making method thereof |
| CN104026604A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Beef ball as well as preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107660718A (en) * | 2016-07-28 | 2018-02-06 | 北海和思科技有限公司 | A kind of sandwich beef dumplings of fruits and vegetables and preparation method thereof |
| CN106616579A (en) * | 2016-09-27 | 2017-05-10 | 青岛海之源智能技术有限公司 | Sandwich type vegetable meat ball and preparation method thereof |
| CN107087765A (en) * | 2017-05-24 | 2017-08-25 | 广州禄仕食品有限公司 | Gold Stuffed Fish Balls and preparation method thereof |
| CN108713781A (en) * | 2018-04-24 | 2018-10-30 | 福建省鱼多多食品有限责任公司 | A kind of gadus gruel food being surrounded by fruit fillings and its processing method |
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Application publication date: 20160323 |