CN105995660A - Nutritious shiitake and pumpkin crab sticks and preparation method thereof - Google Patents
Nutritious shiitake and pumpkin crab sticks and preparation method thereof Download PDFInfo
- Publication number
- CN105995660A CN105995660A CN201610332292.8A CN201610332292A CN105995660A CN 105995660 A CN105995660 A CN 105995660A CN 201610332292 A CN201610332292 A CN 201610332292A CN 105995660 A CN105995660 A CN 105995660A
- Authority
- CN
- China
- Prior art keywords
- parts
- crab
- powder
- temperature
- shiitake
- 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.)
- Withdrawn
Links
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 14
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 14
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000008935 nutritious Nutrition 0.000 title abstract description 5
- 240000000599 Lentinula edodes Species 0.000 title abstract 5
- 235000001715 Lentinula edodes Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 20
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000015097 nutrients Nutrition 0.000 claims abstract description 10
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 7
- 241001070941 Castanea Species 0.000 claims abstract description 7
- 235000014036 Castanea Nutrition 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 7
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 241000371997 Eriocheir sinensis Species 0.000 claims description 23
- 240000006499 Flammulina velutipes Species 0.000 claims description 16
- 235000016640 Flammulina velutipes Nutrition 0.000 claims description 16
- 235000013372 meat Nutrition 0.000 claims description 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 241000251468 Actinopterygii Species 0.000 claims description 8
- 241000756943 Codonopsis Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 235000015241 bacon Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000008176 lyophilized powder Substances 0.000 claims description 6
- 210000004681 ovum Anatomy 0.000 claims description 6
- 239000001054 red pigment Substances 0.000 claims description 6
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 235000014666 liquid concentrate Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 2
- 235000019465 surimi Nutrition 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 2
- 239000011707 mineral Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 239000013589 supplement Substances 0.000 abstract description 2
- 241000238557 Decapoda Species 0.000 abstract 5
- 241000219122 Cucurbita Species 0.000 abstract 2
- 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 abstract 1
- 241001632409 Aralia elata Species 0.000 abstract 1
- 235000015888 Aralia elata Nutrition 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 235000004789 Rosa xanthina Nutrition 0.000 abstract 1
- 241000109329 Rosa xanthina Species 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 235000015277 pork Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 240000002514 Cymbidium ensifolium Species 0.000 description 1
- 241001098054 Pollachius pollachius Species 0.000 description 1
- 241001600157 Portunus Species 0.000 description 1
- 241001600156 Portunus pelagicus Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch 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 nutritious shiitake and pumpkin crab sticks. The nutritious shiitake and pumpkin crab sticks are prepared from raw materials in parts by weight as follows: 55-65 parts of sea crabs, 230-250 parts of frozen surimi, 28-30 parts of potato starch, 15-20 parts of shiitake, 8-10 parts of pumpkins, 4-6 parts of Hong'an sweet potatoes, 3-5 parts of egg white, 1-2 parts of roses, 0.8-1.2 parts of codonopsis pilosula powder, 2-3 parts of aralia elata seem powder, 6-7 parts of chestnut meal, 12-14 parts of ground streaky pork, 10-12 parts of fig flesh, 5-6 parts of salt, an appropriate amount of xylose and an appropriate amount of alkaline protease. The sea crabs with low value and high yield are taken as the main raw material of the crab sticks, the traditional method for making the crab sticks with crab flavors is changed, the utilization value of the sea crabs is increased by means of sufficient use of the sea crabs, and the nutritional value of the crab sticks can be increased by means of the rich nutrients contained in the sea crabs. The shiitake, the pumpkins and the like contain rich dietary fiber, supplement minerals required by a human body and have good health care effects.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Flammulina velutipes pumpkin nutrient crab leg-food and preparation method thereof.
Background technology
Crab leg-food is also known as simulated crab meat, and it is Japan in 1972 with wall pollack minced fish for development of raw materials novel surimi product simulated foods out.Because it has the delicate flavour of crab meat, epidermis has Eriocheir sinensis red, and meat is pure white, elastic good, nutritious, and this product is liked by consumers in general once listing, and the most extremely sells well.At present, there are this product of production in many countries in the world.But traditional simulated crab meat refers to oppress or frozen minced fillets is as main material, add Sal, with crab meat essence after blend, assist flavoring for mixture uniform, shaped equipment is made has crab meat local flavor and the Eriocheir sinensis das Beinfleisch shape of threadiness bundle structure, then is allowed to be frozen into the resilient surimi product of tool through heating.So the crab leg-food that we often have simply has the flesh of fish of Eriocheir sinensis taste and the mixture of starch, and the crab flavor essence added is industrial product, is eaten for a long time and is unfavorable for that people are healthy.
Sea crab is commonly called as Portunus pelagicus, Cymbidium ensifolium (L.) Sw. Eriocheir sinensis, is distributed widely in the Indian Ocean and Western Pacific, including China, Japan, Philippine, Australia, Thailand, Malay Archipelago and east, Africa bank.China's Area of The East China Sea in recent years, Sea crab yield increases year by year, and annual output is more than 100,000 tons.Although Sea crab protein content is high, but individuality is less, and taste is not as good as portunus trytuberculatus, and the market price is relatively low.Sea crab is mainly processed to canned crab meat outlet at present, makes the products such as crab paste, Eriocheir sinensis oil and Eriocheir sinensis seasoning on a small quantity, can produce substantial amounts of containing crab meat leftover bits and pieces in processing.Research to Eriocheir sinensis leftover bits and pieces is concentrated mainly on the preparation of chitin, and less to the higher value application of its protein ingredient.How to make full use of abundant Sea crab resource, improve its economic worth, it has also become urgent problem.Therefore it is an object of the invention to develop Sea crab resource further, improve comprehensive utilization value, promote the nutritive value of crab leg-food simultaneously.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of Flammulina velutipes pumpkin nutrient crab leg-food and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Flammulina velutipes pumpkin nutrient crab leg-food, is prepared by the raw materials in: Sea crab 55-65, frozen minced fillets 230-250, potato starch 28-30, Flammulina velutipes 15-20, Fructus Cucurbitae moschatae 8-10, Hong'an sweet potato 4-6, Ovum Gallus domesticus album 3-5, Flos Rosae Rugosae 1-2, Radix Codonopsis powder 0.8-1.2, thorn tender bud powder 2-3, chest nut powder 6-7, streaky bacon gruel 12-14, Fructus Fici sarcocarp 10-12, edible salt 5-6, xylose is appropriate, alkaline protease is appropriate.
The preparation method of described a kind of Flammulina velutipes pumpkin nutrient crab leg-food, comprises the following steps:
(1) stay Carapax Eriocheir sinensis standby after clean for Sea crab shelling, pH value is regulated to 7.5 after adding the water mixing of 2-3 times after crab meat rubbing, it is subsequently adding the alkaline protease of 3000-3500U/g, enzyme denaturing after enzymolysis 3-4h at a temperature of 45-50 DEG C, upper liquid concentrate drying is taken after centrifugal, obtain Eriocheir sinensis zymolyte, standby；
(2) it is dried in the drying baker of 50-55 DEG C after Sea crab shell being cleaned, it is ground into after 80-90 mesh granule the ethanol solution of add 8-10 times of weight portion 85%, extracting 80-90min under conditions of temperature is 70 DEG C, low-temperature heat obtains Eriocheir sinensis red pigment solution after making ethanol volatilization, standby；
(3) pour in reactor after Eriocheir sinensis zymolyte is added the water mix homogeneously of 20-30kg, be subsequently adding xylose and make its concentration at 0.03-0.04mol/L, at a temperature of 120 DEG C, then heating 40-60min, obtain crab flavor essence；
(4) after Fructus Cucurbitae moschatae, Hong'an sweet potato being cleaned peeling, water proof cooks together with Flammulina velutipes, then adds the water mill slurry of 2-3 times, pulverizes, obtain lyophilized powder after lyophilization；
(5) put in meat mill after frozen minced fillets being thawed, add blend 20-30min after potato starch and edible salt, then crab flavor essence is added, lyophilized powder, Ovum Gallus domesticus album, Flos Rosae Rugosae, Radix Codonopsis powder, thorn tender bud powder, chest nut powder, streaky bacon is rotten, Fructus Fici sarcocarp, the thin ribbon shaped that thickness is 1.5-2mm of one fixed width is painted in sending into film applicator after continuing blend 15-20min, it is then fed into steam box is carried out at a temperature of 85-90 DEG C the steam heating of 40-50s, the most again the minced fish smear after heating is sent in baking box, 10-15min is toasted at a temperature of 70-80 DEG C, it is subsequently cooled to 30-35 DEG C, standby；
(6) the minced fish smear after cooling is rolled into bar-shaped, then outside it, smear one layer of Eriocheir sinensis red pigment, then polyethylene film is used to be placed again in steam box after being cut into the section of 45-55cm after being wrapped up, steaming and decocting 18-20min at a temperature of 85-95 DEG C, it is vacuum-packed after being cut into segment according to packing instructions after cooling, then carry out quick freezing and cold preserving, to obtain final product.
The invention have the advantage that the present invention crab leg-food have employed Sea crab this low value high yield and obtain Eriocheir sinensis class as primary raw material, change tradition crab leg-food and use the way of crab flavor essence, by Sea crab is made full use of, improve the value of Sea crab, the abundant nutrition simultaneously contained in Sea crab can improve the nutritive value of crab leg-food.The materials such as the Flammulina velutipes of interpolation, Fructus Cucurbitae moschatae are the most nutritious, containing abundant dietary fiber, supplement needed by human body mineral, also have good health-care effect.
Detailed description of the invention
A kind of Flammulina velutipes pumpkin nutrient crab leg-food, is made up of the raw material of following weight portion (kg): Sea crab 55, frozen minced fillets 230, potato starch 28, Flammulina velutipes 15, Fructus Cucurbitae moschatae 8, Hong'an sweet potato 4, Ovum Gallus domesticus album 3, Flos Rosae Rugosae 1, Radix Codonopsis powder 0.8, thorn tender bud powder 2, chest nut powder 6, streaky bacon gruel 12, Fructus Fici sarcocarp 10, edible salt 5, xylose is appropriate, alkaline protease is appropriate.
The preparation method of described a kind of Flammulina velutipes pumpkin nutrient crab leg-food, comprises the following steps:
(1) staying Carapax Eriocheir sinensis standby after clean for Sea crab shelling, after adding the water mixing of 2 times after crab meat rubbing, regulation pH value is to 7.5, is subsequently adding the alkaline protease of 3000U/g, enzyme denaturing after enzymolysis 3h at a temperature of 45 DEG C, after centrifugal, take upper liquid concentrate drying, obtain Eriocheir sinensis zymolyte, standby；
(2) dry, pulverize into the ethanol solution of add 8 times of weight portions after 80 mesh granules 85% after being cleaned by Sea crab shell in the drying baker of 50 DEG C, extract 80min under conditions of temperature is 70 DEG C, low-temperature heat obtains Eriocheir sinensis red pigment solution after making ethanol volatilization, standby；
(3) pour in reactor after Eriocheir sinensis zymolyte is added the water mix homogeneously of 20kg, be subsequently adding xylose and make its concentration at 0.03mol/L, at a temperature of 120 DEG C, then heating 40min, obtain crab flavor essence；
(4) after Fructus Cucurbitae moschatae, Hong'an sweet potato being cleaned peeling, water proof cooks together with Flammulina velutipes, then adds the water mill slurry of 2 times, pulverizes, obtain lyophilized powder after lyophilization；
(5) put in meat mill after frozen minced fillets being thawed, add blend 20min after potato starch and edible salt, then crab flavor essence is added, lyophilized powder, Ovum Gallus domesticus album, Flos Rosae Rugosae, Radix Codonopsis powder, thorn tender bud powder, chest nut powder, streaky bacon is rotten, Fructus Fici sarcocarp, the thin ribbon shaped that thickness is 1.5mm of one fixed width is painted in sending into film applicator after continuing blend 15min, it is then fed in steam box carrying out the steam heating of 40s at a temperature of 85 DEG C, the most again the minced fish smear after heating is sent in baking box, 10min is toasted at a temperature of 70 DEG C, it is subsequently cooled to 30 DEG C, standby；
(6) the minced fish smear after cooling is rolled into bar-shaped, then outside it, smear one layer of Eriocheir sinensis red pigment, then polyethylene film is used to be placed again in steam box after being cut into the section of 45cm after being wrapped up, steaming and decocting 18min at a temperature of 85 DEG C, it is vacuum-packed after being cut into segment according to packing instructions after cooling, then carry out quick freezing and cold preserving, to obtain final product.
Claims (2)
1. a Flammulina velutipes pumpkin nutrient crab leg-food, it is characterized in that, be prepared by the raw materials in: Sea crab 55-65, frozen minced fillets 230-250, potato starch 28-30, Flammulina velutipes 15-20, Fructus Cucurbitae moschatae 8-10, Hong'an sweet potato 4-6, Ovum Gallus domesticus album 3-5, Flos Rosae Rugosae 1-2, Radix Codonopsis powder 0.8-1.2, thorn tender bud powder 2-3, chest nut powder 6-7, streaky bacon gruel 12-14, Fructus Fici sarcocarp 10-12, edible salt 5-6, xylose is appropriate, alkaline protease is appropriate.
The preparation method of a kind of Flammulina velutipes pumpkin nutrient crab leg-food the most according to claim 1, it is characterised in that comprise the following steps:
(1) stay Carapax Eriocheir sinensis standby after clean for Sea crab shelling, pH value is regulated to 7.5 after adding the water mixing of 2-3 times after crab meat rubbing, it is subsequently adding the alkaline protease of 3000-3500U/g, enzyme denaturing after enzymolysis 3-4h at a temperature of 45-50 DEG C, upper liquid concentrate drying is taken after centrifugal, obtain Eriocheir sinensis zymolyte, standby；
(2) it is dried in the drying baker of 50-55 DEG C after Sea crab shell being cleaned, it is ground into after 80-90 mesh granule the ethanol solution of add 8-10 times of weight portion 85%, extracting 80-90min under conditions of temperature is 70 DEG C, low-temperature heat obtains Eriocheir sinensis red pigment solution after making ethanol volatilization, standby；
(3) pour in reactor after Eriocheir sinensis zymolyte is added the water mix homogeneously of 20-30kg, be subsequently adding xylose and make its concentration at 0.03-0.04mol/L, at a temperature of 120 DEG C, then heating 40-60min, obtain crab flavor essence；
(4) after Fructus Cucurbitae moschatae, Hong'an sweet potato being cleaned peeling, water proof cooks together with Flammulina velutipes, then adds the water mill slurry of 2-3 times, pulverizes, obtain lyophilized powder after lyophilization；
(5) put in meat mill after frozen minced fillets being thawed, add blend 20-30min after potato starch and edible salt, then crab flavor essence is added, lyophilized powder, Ovum Gallus domesticus album, Flos Rosae Rugosae, Radix Codonopsis powder, thorn tender bud powder, chest nut powder, streaky bacon is rotten, Fructus Fici sarcocarp, the thin ribbon shaped that thickness is 1.5-2mm of one fixed width is painted in sending into film applicator after continuing blend 15-20min, it is then fed into steam box is carried out at a temperature of 85-90 DEG C the steam heating of 40-50s, the most again the minced fish smear after heating is sent in baking box, 10-15min is toasted at a temperature of 70-80 DEG C, it is subsequently cooled to 30-35 DEG C, standby；
(6) the minced fish smear after cooling is rolled into bar-shaped, then outside it, smear one layer of Eriocheir sinensis red pigment, then polyethylene film is used to be placed again in steam box after being cut into the section of 45-55cm after being wrapped up, steaming and decocting 18-20min at a temperature of 85-95 DEG C, it is vacuum-packed after being cut into segment according to packing instructions after cooling, then carry out quick freezing and cold preserving, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610332292.8A CN105995660A (en) | 2016-05-19 | 2016-05-19 | Nutritious shiitake and pumpkin crab sticks and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610332292.8A CN105995660A (en) | 2016-05-19 | 2016-05-19 | Nutritious shiitake and pumpkin crab sticks and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995660A true CN105995660A (en) | 2016-10-12 |
Family
ID=57097613
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610332292.8A Withdrawn CN105995660A (en) | 2016-05-19 | 2016-05-19 | Nutritious shiitake and pumpkin crab sticks and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105995660A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549679A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of crab willow for being surrounded by cheese |
-
2016
- 2016-05-19 CN CN201610332292.8A patent/CN105995660A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549679A (en) * | 2017-09-15 | 2018-01-09 | 东山县启昌冷冻加工有限公司 | A kind of crab willow for being surrounded by cheese |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989141A (en) | Healthy chilli sauce and preparation method thereof | |
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN102511835A (en) | Crystal pork sausage and its making method | |
| CN103621948A (en) | Nutritional lentinula edodes pickled vegetables and preparation method thereof | |
| CN104605411A (en) | Sleeve-fish slide and preparation method thereof | |
| CN103610133A (en) | Shredded-jellyfish nutritious pickles and preparation method thereof | |
| CN103564419B (en) | A kind of have instant shrimp paste of African special flavor and preparation method thereof | |
| CN101933637B (en) | Concentrated solid fish and prawn meat soup base and preparing method | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| CN107019174A (en) | Minced fillet, lotus leaf complex food and preparation method thereof | |
| CN103637099A (en) | Nutritious sauce cowpea and preparation method thereof | |
| CN103932288A (en) | High-calcium sesame paste and preparation method thereof | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| CN105851930A (en) | Compound fruit and vegetable mango-flavor crab stick and preparation method thereof | |
| CN105995660A (en) | Nutritious shiitake and pumpkin crab sticks and preparation method thereof | |
| CN104187869A (en) | Method of manufacturing quick-frozen imitated shrimp slices by utilization of small salmon meat pieces and crayfish | |
| KR20030032602A (en) | red pepper paste spices preparation material and a manufacturing process of the preparation material | |
| CN104207091A (en) | Original-juice beef-taste seasoning and processing method thereof | |
| CN103999916A (en) | Black rice-laver biscuit and processing method thereof | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| CN105995659A (en) | Sweet osmanthus-flavored nutritional crab stick containing nuts and preparation method of sweet osmanthus-flavored nutritional crab stick | |
| CN105995624A (en) | Crab stick with stomach invigorating and digestion promoting efficacy and preparation method of crab stick | |
| CN105995627A (en) | Liver tonifying and kidney reinforcing crab sticks and preparation method thereof | |
| CN105995656A (en) | Crab stick with functions of nourishing blood and replenishing qi and preparation method of crab stick | |
| CN105918939A (en) | Radix ginseng-fructus schizandrae qi tonifying and body fluid production promoting crab foot stick and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161012 |
|
| WW01 | Invention patent application withdrawn after publication |