CN106036573A - Pineapple heat-clearing fish balls based on lotus leaf freshness retaining and preparation method thereof - Google Patents
Pineapple heat-clearing fish balls based on lotus leaf freshness retaining and preparation method thereof Download PDFInfo
- Publication number
- CN106036573A CN106036573A CN201610427579.9A CN201610427579A CN106036573A CN 106036573 A CN106036573 A CN 106036573A CN 201610427579 A CN201610427579 A CN 201610427579A CN 106036573 A CN106036573 A CN 106036573A
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- parts
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- pineapple
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- folium nelumbinis
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 50
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000099147 Ananas comosus Species 0.000 title abstract 5
- 235000007119 Ananas comosus Nutrition 0.000 title abstract 5
- 240000002853 Nelumbo nucifera Species 0.000 title abstract 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 title abstract 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241000252234 Hypophthalmichthys nobilis Species 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 235000015277 pork Nutrition 0.000 claims abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 240000003183 Manihot esculenta Species 0.000 claims abstract description 5
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims abstract description 5
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 239000006187 pill Substances 0.000 claims description 23
- 235000002639 sodium chloride Nutrition 0.000 claims description 14
- 241000628997 Flos Species 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 7
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000000839 emulsion Substances 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000003814 drug Substances 0.000 claims description 4
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000001879 gelation Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 244000300264 Spinacia oleracea Species 0.000 claims description 2
- 235000009337 Spinacia oleracea Nutrition 0.000 claims description 2
- 159000000011 group IA salts Chemical class 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 3
- 206010030113 Oedema Diseases 0.000 abstract description 2
- 208000004880 Polyuria Diseases 0.000 abstract description 2
- 230000035619 diuresis Effects 0.000 abstract description 2
- 230000001939 inductive effect Effects 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000144730 Amygdalus persica Species 0.000 abstract 2
- 235000006040 Prunus persica var persica Nutrition 0.000 abstract 2
- 241001313857 Bletilla striata Species 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 230000003796 beauty Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 239000000047 product Substances 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 241000703788 Cirrhinus molitorella Species 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 229920002488 Hemicellulose Polymers 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 239000008346 aqueous phase Substances 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 239000001752 chlorophylls and chlorophyllins Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000007943 implant Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil 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
Abstract
The invention discloses pineapple heat-clearing fish balls based on lotus leaf freshness retaining. The pineapple heat-clearing fish balls are made of, by weight parts, 180-200 parts of bighead carp meat, 5-6 parts of dried lotus leaves, 35-40 parts of cassava flour, 5-6 parts of jujube honey, 4-5 parts of red wine, 11-13 parts of pork fillet, 5-6 parts of pineapple, 3-5 parts of peach blossoms, 1-2 parts of radix linderae leaf, 3-4 parts of bletilla striata, 3-4 parts of ginger juice, 4-5 parts of essence of chicken, an appropriate amount of salt and an appropriate amount of water. Adopted auxiliaries such as the pineapple have effects of clearing heat and relieving fidgetness and engendering liquid and allaying thirst, and the adopted traditional Chinese medicines such as the peach blossoms have effects of inducing diuresis for removing edema and maintaining beauty.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of Fructus Ananadis comosi heat clearing away fish pill fresh-keeping based on Folium Nelumbinis and
Preparation method.
Background technology
Fish pill (fish ball) is China's surimi product traditional, the most representational, is loved by the people.Guangdong Zhujiang River triangle
The fish pill Cirrhina molitorella meat making that continent one band is traditional, but Cirrhina molitorella resource increasingly lacks in recent years, develops new flesh of fish resource
Seem more and more important.Aristichthys nobilis is commonly called as big head, owing to fish head is big and fertile, can cook into good taste dish, therefore Aristichthys nobilis fish head
The market price is higher, oppresses the market price the most relatively low.In order to improve Aristichthys nobilis the flesh of fish added value, can select Aristichthys nobilis the flesh of fish be
Material, add the blend adult fish such as Sal, adjuvant slurry, reshaping, be heated into elasticity gel-type food: fish pill.Fish pill system at present
, in storing and sales process, there is energy consumption height, high in cost of production problem, and cold storage in product many employings chilled storage and distribution model
Also can affect the edible quality of fish pill goods.If can realize preserving under the refrigerated condition of about 0 DEG C, reach longer guaranteeing the quality
Phase, energy consumption and cost can be saved, but, preservation technique and the gel strength of fish pill finished product and folding strength are suffered from higher by this
Requirement.
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 Fructus Ananadis comosi heat clearing away fish fresh-keeping based on Folium Nelumbinis
Ball and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Ananadis comosi heat clearing away fish pill fresh-keeping based on Folium Nelumbinis, is prepared by the raw materials in:
The Aristichthys nobilis flesh of fish 180-200, dry Folium Nelumbinis 5-6, tapioca starch 35-40, Flos Jujubae Mel 5-6, red wine 4-5, lean pork taken under the spinal column of a hog 11-13, spinach
Trailing plants 5-6, Flos persicae 3-5, Folium Linderae strychnifoliae 1-2, Pseudobulbus Bletillae (Rhizoma Bletillae) 3-4, Sucus Zingberis 3-4, chicken essence 4-5, proper amount of salt, water are appropriate.
The preparation method of described a kind of fresh-keeping based on Folium Nelumbinis Fructus Ananadis comosi heat clearing away fish pill, comprises the following steps:
(1) clear water of 5 times amount that the Aristichthys nobilis flesh of fish is placed in 5-10 DEG C rinses 1 time, then be placed in the diluted alkaline salt of 5 times amount of 5-10 DEG C
Water rinses 1 time, in diluted alkaline saline containing 0.15% Sal, the sodium bicarbonate of 0.2%, then be placed in 5 times amount dense of 5-10 DEG C
Degree be 0.15% common salt aqueous solution in rinse 1 time, be turning lastly in centrifuge under the conditions of 5-10 DEG C be dehydrated 8-10min, technique
Parameter is: 3000-3500r/min, and moisture Control is at 80-82%, standby；
(2) dry Folium Nelumbinis is cut into strip to be placed in super micron mill, is ground into the Folium Nelumbinis powder of more than 100 mesh, standby；
(3) by Flos persicae, Folium Linderae strychnifoliae, Pseudobulbus Bletillae (Rhizoma Bletillae) mixing, add 5-8 times of water slow fire boiling 30-40min, filter cleaner, obtain herb liquid, then
Chinese medicine powder will be obtained after spray-dried for herb liquid process；
(4) dice to mix with red wine by lean pork taken under the spinal column of a hog and mix thoroughly, stand dipping 5-8min, then be mixed into pot with Fructus Ananadis comosi, add 5-8 times of water,
Slow fire infusion 30-40min, pulls lean pork taken under the spinal column of a hog out, is chopped into tenterloin minced meat, then mixes with Flos Jujubae Mel to mix thoroughly and be placed in baking box drying
Moisture, pulverizes；
(5) the Aristichthys nobilis flesh of fish after step (1) being dehydrated is placed in meat grinder and twists 5-8min under the conditions of 0-10 DEG C；The fish that will rub
Meat paste, carries out empty arena 4min；Add the Sal of fish meat emulsion weight ratio 2-3%, carry out salt and beat 8min；Add step (2), (3), (4)
Material after process and remain each raw material, carries out taste and beats 16min；Material after blend is placed in die for molding；
(7) fish pill of gelation molding is first placed in the hot water of 40 DEG C holding 35-40min, is then rapidly heated to 90 DEG C of guarantors
Hold 25-30min, be finally quickly cooled to room temperature, discharging, to obtain final product.
The invention have the advantage that Folium Nelumbinis is made powder and added in fish pill by the present invention, Folium Nelumbinis is rich in dietary fiber, wherein
Water insoluble dietary fiber (cellulose, hemicellulose etc.) has stronger water absorbing force and swellability, and after water suction, volume increases, energy
The enough moisture that firmly fetters, minimizing fish pill loss of moisture during Post isothermal treatment, and water soluble dietary fiber (pectin etc.)
There is good hydrophilic, in its molecule expose free hydroxyl group not only with aqueous phase interaction, also with the flesh of fish in partial fat
Acid combines, and can reduce fat loss, simultaneously because rich in fat-soluble pigments such as chlorophylls in Folium Nelumbinis, can be combined with fat, therefore
Making the fish pill finished product made is light green, appetite strengthening；It addition, Folium Nelumbinis powder granule can become the netted knot of protein in fish meat emulsion
" implant " of structure, strengthens the compactness of gel structure, so that hardness strengthens；And, the flavone that contains in Folium Nelumbinis powder, biology
The composition such as alkali and volatile oil all has stronger inhibitory action to antibacterial, is natural antistaling agent；The Aristichthys nobilis flesh of fish is carried out by the present invention
Three rinsings, wherein second time rinsing uses diluted alkaline saline, can preferably promote the dissolution of water soluble protein and go out, have
The pH value of the flesh of fish can be improved to close neutral, thus strengthen gel strength and the folding strength of fish pill；The present invention uses tapioca starch
Replace traditional starch, the fish pill after molding is first preheated the mode of heating rapidly again, can further improve fish pill
Elastic, gel strength；Additionally, the adjuvants such as the Fructus Ananadis comosi of present invention employing have the function of clearing heat and relieving fidgetness, promoting the production of body fluid to quench thirst, the Fructus Persicae of employing
The Chinese herbal medicine such as flower have effect of inducing diuresis to remove edema, looks improving and the skin nourishing.
Detailed description of the invention
A kind of Fructus Ananadis comosi heat clearing away fish pill fresh-keeping based on Folium Nelumbinis, is prepared by the raw materials in:
The Aristichthys nobilis flesh of fish 180, dry Folium Nelumbinis 5, tapioca starch 35, Flos Jujubae Mel 5, red wine 4, lean pork taken under the spinal column of a hog 11, Fructus Ananadis comosi 5, Flos persicae 3, Folium Linderae strychnifoliae
1, the Pseudobulbus Bletillae (Rhizoma Bletillae) 3, Sucus Zingberis 3, chicken essence 4, proper amount of salt, water are appropriate.
The preparation method of described a kind of fresh-keeping based on Folium Nelumbinis Fructus Ananadis comosi heat clearing away fish pill, comprises the following steps:
(1) clear water of 5 times amount that the Aristichthys nobilis flesh of fish is placed in 5 DEG C rinses drift in 1 time, then the diluted alkaline saline of 5 times amount being placed in 5 DEG C
Wash 1 time, diluted alkaline saline contains Sal, the sodium bicarbonate of 0.2% of 0.15%, then the concentration being placed in 5 times amount of 5 DEG C is 0.15%
Common salt aqueous solution in rinse 1 time, be turning lastly in centrifuge under the conditions of 5 DEG C be dehydrated 8min, technological parameter is: 3000r/
Min, moisture Control is 80%, standby；
(2) dry Folium Nelumbinis is cut into strip to be placed in super micron mill, is ground into the Folium Nelumbinis powder of more than 100 mesh, standby；
(3) by Flos persicae, Folium Linderae strychnifoliae, Pseudobulbus Bletillae (Rhizoma Bletillae) mixing, add 5 times of water slow fire boiling 30min, filter cleaner, obtain herb liquid, then by Chinese medicine
Chinese medicine powder is obtained after the spray-dried process of liquid；
(4) dice to mix with red wine by lean pork taken under the spinal column of a hog and mix thoroughly, stand dipping 5min, then be mixed into pot with Fructus Ananadis comosi, add 5 times of water, slow fire
Infusion 30min, pulls lean pork taken under the spinal column of a hog out, is chopped into tenterloin minced meat, then mixes with Flos Jujubae Mel to mix thoroughly and be placed in baking box drying moisture, grinds
Grinds；
(5) the Aristichthys nobilis flesh of fish after step (1) being dehydrated is placed in meat grinder strand 5min under the conditions of 0 DEG C；The fish meat emulsion that will rub,
Carry out empty arena 4min；Add the Sal of fish meat emulsion weight ratio 2%, carry out salt and beat 8min；After adding step (2), (3), (4) process
Material and remain each raw material, carry out taste beat 16min；Material after blend is placed in die for molding；
(7) fish pill of gelation molding is first placed in the hot water of 40 DEG C holding 35min, is then rapidly heated to 90 DEG C of holdings
25min, is finally quickly cooled to room temperature, discharging, to obtain final product.
Claims (2)
1. one kind based on the fresh-keeping Fructus Ananadis comosi heat clearing away fish pill of Folium Nelumbinis, it is characterised in that be prepared by the raw materials in:
The Aristichthys nobilis flesh of fish 180-200, dry Folium Nelumbinis 5-6, tapioca starch 35-40, Flos Jujubae Mel 5-6, red wine 4-5, lean pork taken under the spinal column of a hog 11-13, spinach
Trailing plants 5-6, Flos persicae 3-5, Folium Linderae strychnifoliae 1-2, Pseudobulbus Bletillae (Rhizoma Bletillae) 3-4, Sucus Zingberis 3-4, chicken essence 4-5, proper amount of salt, water are appropriate.
The preparation method of a kind of Fructus Ananadis comosi heat clearing away fish pill fresh-keeping based on Folium Nelumbinis the most according to claim 1, it is characterised in that
Comprise the following steps:
(1) clear water of 5 times amount that the Aristichthys nobilis flesh of fish is placed in 5-10 DEG C rinses 1 time, then be placed in the diluted alkaline salt of 5 times amount of 5-10 DEG C
Water rinses 1 time, in diluted alkaline saline containing 0.15% Sal, the sodium bicarbonate of 0.2%, then be placed in 5 times amount dense of 5-10 DEG C
Degree be 0.15% common salt aqueous solution in rinse 1 time, be turning lastly in centrifuge under the conditions of 5-10 DEG C be dehydrated 8-10min, technique
Parameter is: 3000-3500r/min, and moisture Control is at 80-82%, standby；
(2) dry Folium Nelumbinis is cut into strip to be placed in super micron mill, is ground into the Folium Nelumbinis powder of more than 100 mesh, standby；
(3) by Flos persicae, Folium Linderae strychnifoliae, Pseudobulbus Bletillae (Rhizoma Bletillae) mixing, add 5-8 times of water slow fire boiling 30-40min, filter cleaner, obtain herb liquid, then
Chinese medicine powder will be obtained after spray-dried for herb liquid process；
(4) dice to mix with red wine by lean pork taken under the spinal column of a hog and mix thoroughly, stand dipping 5-8min, then be mixed into pot with Fructus Ananadis comosi, add 5-8 times of water,
Slow fire infusion 30-40min, pulls lean pork taken under the spinal column of a hog out, is chopped into tenterloin minced meat, then mixes with Flos Jujubae Mel to mix thoroughly and be placed in baking box drying
Moisture, pulverizes；
(5) the Aristichthys nobilis flesh of fish after step (1) being dehydrated is placed in meat grinder and twists 5-8min under the conditions of 0-10 DEG C；The fish that will rub
Meat paste, carries out empty arena 4min；Add the Sal of fish meat emulsion weight ratio 2-3%, carry out salt and beat 8min；Add step (2), (3), (4)
Material after process and remain each raw material, carries out taste and beats 16min；Material after blend is placed in die for molding；
(7) fish pill of gelation molding is first placed in the hot water of 40 DEG C holding 35-40min, is then rapidly heated to 90 DEG C of guarantors
Hold 25-30min, be finally quickly cooled to room temperature, discharging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610427579.9A CN106036573A (en) | 2016-06-17 | 2016-06-17 | Pineapple heat-clearing fish balls based on lotus leaf freshness retaining and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610427579.9A CN106036573A (en) | 2016-06-17 | 2016-06-17 | Pineapple heat-clearing fish balls based on lotus leaf freshness retaining and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036573A true CN106036573A (en) | 2016-10-26 |
Family
ID=57168290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610427579.9A Pending CN106036573A (en) | 2016-06-17 | 2016-06-17 | Pineapple heat-clearing fish balls based on lotus leaf freshness retaining and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106036573A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107136402A (en) * | 2017-05-14 | 2017-09-08 | 徐娜娜 | A kind of nourishing rice with white-skinned face function and preparation method thereof |
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| CN104286972A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | High-calcium soft-shelled turtle balls and preparation method thereof |
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2016
- 2016-06-17 CN CN201610427579.9A patent/CN106036573A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286972A (en) * | 2014-09-30 | 2015-01-21 | 刘韶娜 | High-calcium soft-shelled turtle balls and preparation method thereof |
| CN105520081A (en) * | 2016-02-02 | 2016-04-27 | 王龙云 | Fruit beauty-maintaining fish balls and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 何静等: "荷叶粉对猪肉火腿肠品质特性的影响", 《肉类研究》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107136402A (en) * | 2017-05-14 | 2017-09-08 | 徐娜娜 | A kind of nourishing rice with white-skinned face function and preparation method thereof |
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Application publication date: 20161026 |