CN105851866A - Cuttlefish, squib ink and gulfweed noodles and preparation method thereof - Google Patents

Cuttlefish, squib ink and gulfweed noodles and preparation method thereof Download PDF

Info

Publication number
CN105851866A
CN105851866A CN201610370260.7A CN201610370260A CN105851866A CN 105851866 A CN105851866 A CN 105851866A CN 201610370260 A CN201610370260 A CN 201610370260A CN 105851866 A CN105851866 A CN 105851866A
Authority
CN
China
Prior art keywords
inkfish
sargassum
juice
face
preparation
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
CN201610370260.7A
Other languages
Chinese (zh)
Inventor
张伍金
陈道海
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.)
Lingnan Normal University
Original Assignee
Lingnan Normal University
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 Lingnan Normal University filed Critical Lingnan Normal University
Priority to CN201610370260.7A priority Critical patent/CN105851866A/en
Publication of CN105851866A publication Critical patent/CN105851866A/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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Meat, Egg Or Seafood Products (AREA)

Abstract

The invention relates to the technical field of food producing and processing, and discloses a cuttlefish, squib ink and gulfweed noodles and a preparation method thereof. On the basis of the concept of a healthy diet and the idea of meat and vegetable collocation, the healthy and nutrient cuttlefish, squib ink and gulfweed noodles which have unique flavor and take cuttlefish, squib ink and gulfweed as main supplementary materials are provided; a food additive is completely abandoned; the ingredients are simple; the nutrient is abundant; and the cuttlefish, squib ink and gulfweed noodles are processed through a simple and stable technology. Compared with traditional noodles, the cuttlefish, squib ink and gulfweed noodles are rich in nutritional ingredients of iodine, calcium and the like, are free of the unacceptable stench of squib ink, have an outstanding fresh flavor of gulfweed and rich unique flavor of cuttlefish, are elastic and chewy, and are glossy in color and smooth in taste. The cuttlefish, squib ink and gulfweed noodles are simple in preparation technology, and are delicious and unique; and high-quality food with abundant nutrient and high cost performance is provided for most people.

Description

A kind of inkfish inkfish juice sargassum face and preparation method thereof
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of inkfish inkfish juice sargassum face And preparation method thereof.
Background technology
Inkfish is marine products cephalopods, and not only sense of taste is fresh and crisp tasty and refreshing, has higher nutritive value, and rich Medical value, the food article after the inkfish deep processing circulated in the market mainly includes that inkfish is dry, inkfish sheet, inkfish silk and Dried product and the instant products such as barbecue inkfish.But the said goods is after fashionable a period of time, gradually touches the bottom in market, and it is main Reason is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, through this type of procedure Product nutrient loss more, and after high temperature bakes, product loses moisture, the defects such as product quality is really up to the mark, limits Consumer groups, particularly child old man.
Inkfish juice is the ink sac of cuttlefish or squid, is a kind of valuable medicinal material, Cuttlefish Ink anchovy sauce can astringing to arrest bleeding, controlling nocturnal emission with astringent drugs only Band, relieving haperacidity analgesic therapy, dehumidifying sore.But, owing to inkfish juice taste is peculiar, and direct eating can eat to obtain the most black tooth, therefore exists The a lot of place of China is considered as what refuse abandoned, and only small part is used as industry printed material, and this is a kind of money greatly Source is wasted, and has needed a kind of method that can make full use of inkfish juice that finds, current inkfish juice meal and inkfish juice meaning face badly the most Through being widely accepted, but, be all the cooked dishes needing directly to use fresh inkfish juice to make, and owing to fishy smell is heavier and Expensive can not be well-established by the domestic numerous people.
Along with expanding economy and the raising of people's living standard, the requirement to food is more and more higher, food Ask not only delicious nice, but also require natural food safety, nutrition and health care.One of modal staple food of Mian Shi China, with people Daily life closely bound up, but various the tastes occurred in the market are single, and trophic structure is single, it is difficult to meet existing For the demand of people, need exploitation a kind of comprehensive nutrition, the cereal preparation of special taste badly.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, it is provided that a kind of sargassum fresh taste is dashed forward Going out, be rich in the fragrance that inkfish is unique, delicate mouthfeel is without graininess, flexible strength of chewing, and color is glossy, the inkfish of smooth in taste Inkfish juice sargassum face.
The present invention also provides for the preparation method in a kind of inkfish inkfish juice sargassum face, the method technique simple and stable, can have Effect retains raw material sargassum, inkfish and original local flavor of inkfish juice and mouthfeel and nutritional labeling etc..
The purpose of the present invention is achieved through the following technical solutions:
Thering is provided a kind of inkfish inkfish juice sargassum face, described inkfish inkfish juice sargassum face is by the group of following weight It is grouped into:
Preferably, described inkfish inkfish juice sargassum face is made up of the component of following weight:
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of abandon food additives completely In the case of, develop with inkfish, sargassum slurry and inkfish that inkfish juice is the health-nutrition unique flavor mainly adding auxiliary material Inkfish juice sargassum face.The inkfish meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, the most creative Make use of the inkfish juice that generally abandoned by people in daily life as additive, low price and there is certain health maintenance effect, By PROCESS FOR TREATMENT, substantially increase the overall edibility of inkfish and economic worth, and on affecting inkfish inkfish juice sargassum The key parameter of face local flavor, sargassum slurry, inkfish meat, the addition of inkfish juice are investigated, by the applicant constantly Explorative experiment optimizes the formulation parameter in inkfish inkfish juice sargassum face, and obtained inkfish inkfish juice sargassum face eliminates ink Anchovy sauce makes it difficult for the bad smell that people accepts, and sargassum fresh taste highlights, and is rich in the fragrance that inkfish is unique, and delicate mouthfeel is without particle Shape, flexible strength of chewing, color is glossy, smooth in taste, can meet the eating requirements of each age level crowd, enriches wide The selection of big masses opposite food.
The present invention also provides for a kind of method in inkfish inkfish juice sargassum face simultaneously, comprises the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then by the inkfish meat that blends and Salt is stirred together, obtains inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, stir with mixer after adding clear water boiling a period of time Mixing becomes sargassum slurry standby;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off ink again after a period of time into The juice bag of fish, takes out prepared Chinese ink standby;
S2. and face: wheat flour, step S1 gained are mixed through pretreated feedstock and stir, inkfish ink is obtained Anchovy sauce sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to Type, by ripe for the inkfish inkfish juice sargassum face heating system making shaping, cooling is dried, and obtains finished product inkfish inkfish juice sargassum Face.
Preferably, described in step S11, the inkfish meat blended is stirred together with salt, enters for inkfish meat first will be blended Row stirring 1~2min, adds salt and continues stirring 1~2min.Stirred by sky, make inkfish blend into young pilose antler, improve muscle fine Dimension, in order to preferably merge with salt;Stirred by salt, make salt preferably incorporate in inkfish muscle, improve inkfish muscle retentiveness, and The viscosity of inkfish muscle be can preferably improve, tenderness and the elasticity of inkfish also increased.
Preferably, described brew time described in step S12 is 15~20min, and described mixing time is 1~2min.
Preferably, described in step S13, inkfish juice extraction method is: lure that outmoded prepared Chinese ink is sprayed by inkfish into, 8~12min After cutting off the juice bag of inkfish, take out prepared Chinese ink standby.
Preferably, described in step S2 with face method it is: first by step S13 gained egg liquid, step S12 gained sargassum Liquid, sugar and water mix, and reenter step S11 gained inkfish muddy flesh, inkfish juice and wheat flour and stir.
Preferably, heating means described in step S3 are boiling 2~5min in 90~100 DEG C of water.
Preferably, described heating means are boiling 2min in 100 DEG C of water.
Preferably, it is cooled to described in step S3 in mixture of ice and water soak 3~5min, more preferably 4min.
Relative to prior art, there is advantages that
Present invention theory based on health diet, the thinking of meat and vegetables collocation, it is provided that a kind of abandon food additives completely In the case of, develop with inkfish, sargassum slurry and inkfish that inkfish juice is the health-nutrition unique flavor mainly adding auxiliary material Inkfish juice sargassum face.The inkfish meat meat fiber that the present invention selects is thick, viscosity is not enough, and economic worth is low, the most creative Make use of the inkfish juice that generally abandoned by people in daily life as additive, low price and there is certain health maintenance effect, By PROCESS FOR TREATMENT, substantially increase the overall edibility of inkfish and economic worth, and on affecting inkfish inkfish juice sargassum The key parameter of face local flavor, sargassum slurry, inkfish meat, the addition of inkfish juice are investigated, by the applicant constantly Explorative experiment optimizes the formulation parameter in inkfish inkfish juice sargassum face, and obtained inkfish inkfish juice sargassum face eliminates ink Anchovy sauce makes it difficult for the bad smell that people accepts, and compared with conventional noodles, the noodles that the present invention provides are rich in the nutritional labeling horse such as iodine, calcium Tail algae fresh taste highlights, and is rich in the fragrance that inkfish is unique, and delicate mouthfeel is without graininess, flexible strength of chewing, and color is glossy, Smooth in taste, can meet the eating requirements of each age level crowd, enriches broad masses' selection to wheaten food.
The present invention prepares the technique simple and stable in inkfish inkfish juice sargassum face, and the equipment of needs is conventional equipment, becomes This is relatively low, workable, it is easy to large-scale production.Inventive formulation is simple and easy to get, and the processes through simple and stable forms, Remaining the original local flavor of products material and nutrition to greatest extent, the inkfish inkfish juice sargassum face preparation technology obtained is simple, Delicious unique, while improving the added value of marine resources inkfish and sargassum, the broad masses of the people for each age level carry For the high quality food that a kind of nutritious cost performance is high, there is good popularization and market value.
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets Standby.
Embodiment 1
Each composition of required weight, specifically, the preparation side in inkfish inkfish juice sargassum face is prepared by table 1 Method, comprises the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out Stirring 2min, adds salt and continues stirring 1min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 20min, uses It is standby that mixer stirring 1min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 10min into Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to Type, is placed on boiling 2min in 100 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks Bubble 4min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2~6
Weight portion needed for embodiment 2~6 is prepared by each component proportion specified in table 1 as different from Example 1 is joined Each composition of ratio, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 7
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out Stirring 1min, adds salt and continues stirring 2min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 15min, uses It is standby that mixer stirring 2min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 12min into Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to Type, is placed on boiling 5min in 90 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks Bubble 3min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out Stirring 2min, adds salt and continues stirring 2min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 15min, uses It is standby that mixer stirring 2min makes sargassum slurry;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 8min into Juice bag, takes out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to Type, is placed on boiling 5min in 100 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks Bubble 5min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 1, inkfish inkfish juice sargassum face it is prepared as follows:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then inkfish meat will be blended carry out Stirring 2min, adds salt and continues stirring 1min, obtain inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, adds after clear water boiling brew time is 18min, uses It is standby that sargassum slurry is made in mixer stirring 1~2min;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after 12min into Juice bag, take out prepared Chinese ink standby;
S2. and face: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water are mixed, reenter Step S11 gained inkfish muddy flesh, inkfish juice and wheat flour stir, and obtain inkfish inkfish juice sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine and are fabricated to Type, is placed on boiling 3min in 90 DEG C of water by the inkfish inkfish juice sargassum face making shaping, pulls out to put in mixture of ice and water and soaks Bubble 3min, pulls out and dries, obtain finished product inkfish inkfish juice sargassum face.
According to the inkfish inkfish juice sargassum face organoleptic quality standards of grading shown in table 2, to the outward appearance of the present embodiment product, Color and luster, local flavor, mouthfeel, brittleness etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
10 members are selected to set up subjective appreciation group, tissue morphology and the color and luster to inkfish inkfish juice sargassum face, The mouthfeel such as local flavor, chewiness, elasticity carries out subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical Analysis, test data all take three times parallel after mean values.Table 2 is inkfish inkfish juice sargassum face organoleptic quality standards of grading. The results are shown in Table 3.
Table 1
Embodiment 1 Embodiment 2 Embodiment 3 Embodiment 4 Embodiment 5 Embodiment 6
Wheat flour 100 80 120 80 120 100
Inkfish meat 35 50 20 40 45 20
Sargassum is starched 65 60 70 60 65 70
Inkfish juice 15 20 5 10 10 20
Salt 0.8 0.2 1 0.5 0.5 1
Table 2
Table 3 inkfish inkfish juice sargassum face organoleptic quality appraisal result
Sample Tissue morphology Chewiness Color and luster Local flavor
Embodiment 1 9 8 8 9
Embodiment 2 9 9 8 9
Embodiment 3 8 10 8 9
Embodiment 4 9 8 10 8
Embodiment 5 9 9 9 9
Embodiment 6 10 8 9 9
Embodiment 7 9 8 8 9
Embodiment 8 9 8 10 9
Embodiment 9 8 9 9 8

Claims (10)

1. an inkfish inkfish juice sargassum face, it is characterised in that described inkfish inkfish juice sargassum face is joined by following weight portion The component composition of ratio:
Wheat flour 80~120 parts;
Inkfish meat 20~50 parts;
Sargassum starches 60~70 parts;
Inkfish juice 5~20 parts;
Salt 0.2~1 part.
Inkfish inkfish juice sargassum face the most according to claim 1, it is characterised in that described inkfish inkfish juice sargassum face by The component composition of following weight:
Wheat flour 100 parts;
Inkfish meat 35 parts;
Sargassum starches 65 parts;
15 parts of inkfish juice;
Salt 0.8 part.
3. the method in inkfish inkfish juice sargassum face described in preparation claim 1 or 2, it is characterised in that comprise the following steps:
S1. pretreatment of raw material
S11. the preparation of inkfish meat: the inkfish meat cleaned up is put into pulper and blends, then by the inkfish meat blended and salt It is stirred together, obtains inkfish muddy flesh standby;
S12. the preparation of sargassum slurry: take dry sargassum and clean up, makes with mixer stirring after adding clear water boiling a period of time Become sargassum slurry standby;
S13. inkfish juice extracts: take fresh inkfish, lures that inkfish, by outmoded prepared Chinese ink ejection, cuts off inkfish again after a period of time into Juice bag, take out prepared Chinese ink standby;
S2. and face: wheat flour, step S1 gained are mixed through pretreated feedstock and stirs, obtain inkfish inkfish juice Sargassum face semi-finished product;
S3. be molded, make ripe: the inkfish inkfish juice sargassum face semi-finished product of step S2 gained are put in forming machine make shaping, Making ripe by the inkfish inkfish juice sargassum face heating making shaping, cooling is dried, and obtains finished product inkfish inkfish juice sargassum face.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that will described in step S11 The inkfish meat blended is stirred together with salt, is stirred 1~2min for first blending inkfish meat, adds salt and continues Stirring 1~2min.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that institute described in step S12 Stating brew time is 15~20min, and described mixing time is 1~2min.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that ink described in step S13 Anchovy sauce extracting method is: lure that inkfish, by outmoded prepared Chinese ink ejection, is being cut off the juice bag of inkfish after 8~12min, taking out prepared Chinese ink standby into With.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that described in step S2 and face Method is: first step S13 gained egg liquid, step S12 gained horse hair algae solution, sugar and water is mixed, reenters step S11 institute Obtain inkfish muddy flesh, inkfish juice and wheat flour to stir.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 3, it is characterised in that heat described in step S3 Method is boiling 2~5min in 90~100 DEG C of water.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 8, it is characterised in that described heating means are Boiling 2min in 100 DEG C of water.
The preparation method in inkfish inkfish juice sargassum face the most according to claim 4, it is characterised in that cold described in step S3 But it is immersion 3~5 min in mixture of ice and water, preferably soaks 4min.
CN201610370260.7A 2016-05-27 2016-05-27 Cuttlefish, squib ink and gulfweed noodles and preparation method thereof Pending CN105851866A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201610370260.7A CN105851866A (en) 2016-05-27 2016-05-27 Cuttlefish, squib ink and gulfweed noodles and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201610370260.7A CN105851866A (en) 2016-05-27 2016-05-27 Cuttlefish, squib ink and gulfweed noodles and preparation method thereof

Publications (1)

Publication Number Publication Date
CN105851866A true CN105851866A (en) 2016-08-17

Family

ID=56641646

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201610370260.7A Pending CN105851866A (en) 2016-05-27 2016-05-27 Cuttlefish, squib ink and gulfweed noodles and preparation method thereof

Country Status (1)

Country Link
CN (1) CN105851866A (en)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106551281A (en) * 2016-11-30 2017-04-05 岭南师范学院 A kind of false beach wormwood cuttlefish sausage and preparation method thereof
CN106578921A (en) * 2016-12-28 2017-04-26 岭南师范学院 Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof
CN106616327A (en) * 2016-12-28 2017-05-10 岭南师范学院 Okra and cuttlefish meat fresh noodles and preparation method thereof
CN106819826A (en) * 2016-12-28 2017-06-13 岭南师范学院 A kind of dendrobium candidum inkfish meat fresh noodle and preparation method thereof
CN111357933A (en) * 2020-04-29 2020-07-03 麦肯嘉顿(江苏)食品有限公司 Cuttlefish black noodles and making method thereof

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1171210A (en) * 1997-08-15 1998-01-28 姚儒英 Method for producing meat and fish mixed food and its products
CN103053933A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Processing technology of sargassum and sleeve-fish dumplings
CN103053928A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Squid-seaweed noodle and preparation method thereof
CN103054088A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Sargassum and sleeve-fish balls and preparation technology
CN105166996A (en) * 2015-09-25 2015-12-23 山东惠发食品股份有限公司 Squid salad product and making method thereof

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1171210A (en) * 1997-08-15 1998-01-28 姚儒英 Method for producing meat and fish mixed food and its products
CN103053933A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Processing technology of sargassum and sleeve-fish dumplings
CN103053928A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Squid-seaweed noodle and preparation method thereof
CN103054088A (en) * 2012-08-09 2013-04-24 浙江省海洋开发研究院 Sargassum and sleeve-fish balls and preparation technology
CN105166996A (en) * 2015-09-25 2015-12-23 山东惠发食品股份有限公司 Squid salad product and making method thereof

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106551281A (en) * 2016-11-30 2017-04-05 岭南师范学院 A kind of false beach wormwood cuttlefish sausage and preparation method thereof
CN106578921A (en) * 2016-12-28 2017-04-26 岭南师范学院 Moringa oleifera-cuttlefish meat fresh noodles and preparation method thereof
CN106616327A (en) * 2016-12-28 2017-05-10 岭南师范学院 Okra and cuttlefish meat fresh noodles and preparation method thereof
CN106819826A (en) * 2016-12-28 2017-06-13 岭南师范学院 A kind of dendrobium candidum inkfish meat fresh noodle and preparation method thereof
CN111357933A (en) * 2020-04-29 2020-07-03 麦肯嘉顿(江苏)食品有限公司 Cuttlefish black noodles and making method thereof

Similar Documents

Publication Publication Date Title
CN109566764A (en) A kind of plain steak of soybean protein-containing and preparation method thereof
CN106071780A (en) A kind of cuttlefish juice fish face and preparation method thereof
CN105851866A (en) Cuttlefish, squib ink and gulfweed noodles and preparation method thereof
CN102342488A (en) Method for making hot pepper-pumpkin sauce
CN104757618B (en) A kind of spicy caviar and its production method
CN105661377A (en) High-protein and low-calorie fish flesh crisp slice preparation method
CN106036557A (en) Gulfweed-cuttlefish sausages and making method thereof
CN105851941A (en) Chinese chive cuttlefish noodle and preparation method thereof
CN109938296A (en) A kind of preparation method of high-elastic breaded fish stick
CN1066928C (en) Steamed stuffed bun
CN107890078A (en) A kind of spiced hot beef sauce and preparation method thereof
CN106036555A (en) Konjac glucomannan dried minced freshwater fish meat slices and preparation method thereof
CN103120332B (en) Fresh processed whitebait muddy bone flesh restaurant food and manufacturing method thereof
CN108936361A (en) A kind of preparation method of crisp sliced mutton
KR100221744B1 (en) Hamburger for health containing powdered beans and bean curd
CN106072442A (en) A kind of cuttlefish algae sauce and preparation method thereof
KR20090115423A (en) Bun Stuffing and Manufacturing Method thereof
CN108157820A (en) A kind of Round mass of food of soft bone and preparation method thereof
CN107751956A (en) The preparation technology of diced chicken sauce
CN114304577A (en) Glutinous rice cake chili, spicy flavor flour-mixing sauce, combined sauce bag and instant noodles
CN105995510A (en) Seaweed-shrimp noodles and preparation method thereof
CN105942309A (en) Gulfweed-containing cuttlefish balls and preparation method thereof
CN106072078A (en) A kind of grain cuttlefish processed and preparation method thereof
CN106879688A (en) A kind of preparation method of beefsteak the meat clip Mo
CN106879692A (en) A kind of preparation method of chilli oil tripe the meat clip Mo

Legal Events

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

Application publication date: 20160817

RJ01 Rejection of invention patent application after publication