CN106036579A - Method for producing health-care fish noodles - Google Patents
Method for producing health-care fish noodles Download PDFInfo
- Publication number
- CN106036579A CN106036579A CN201610420785.7A CN201610420785A CN106036579A CN 106036579 A CN106036579 A CN 106036579A CN 201610420785 A CN201610420785 A CN 201610420785A CN 106036579 A CN106036579 A CN 106036579A
- Authority
- CN
- China
- Prior art keywords
- fish
- flesh
- preparation
- herba dendrobii
- dough
- 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
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 71
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000012149 noodles Nutrition 0.000 title abstract 5
- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 13
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 12
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000008280 blood Substances 0.000 claims abstract description 7
- 210000004369 blood Anatomy 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000003651 drinking water Substances 0.000 claims description 10
- 235000020188 drinking water Nutrition 0.000 claims description 10
- 230000036541 health Effects 0.000 claims description 7
- 241001365045 Clupeoides Species 0.000 claims description 5
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 5
- 241001275926 Hemiculter Species 0.000 claims description 5
- 210000000988 bone and bone Anatomy 0.000 claims description 5
- 238000003490 calendering Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 3
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 235000001465 calcium Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000008107 starch Substances 0.000 abstract description 3
- 235000019698 starch Nutrition 0.000 abstract description 3
- 206010019233 Headaches Diseases 0.000 abstract description 2
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 229930003451 Vitamin B1 Natural products 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 208000029078 coronary artery disease Diseases 0.000 abstract description 2
- 231100000869 headache Toxicity 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 229960003495 thiamine Drugs 0.000 abstract description 2
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000010374 vitamin B1 Nutrition 0.000 abstract description 2
- 239000011691 vitamin B1 Substances 0.000 abstract description 2
- 239000011701 zinc Substances 0.000 abstract description 2
- 229910052725 zinc Inorganic materials 0.000 abstract description 2
- 244000046146 Pueraria lobata Species 0.000 abstract 2
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 2
- 241000209020 Cornus Species 0.000 abstract 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 abstract 1
- 241001523681 Dendrobium Species 0.000 abstract 1
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 208000008589 Obesity Diseases 0.000 abstract 1
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 206010038743 Restlessness Diseases 0.000 abstract 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 abstract 1
- 229930003471 Vitamin B2 Natural products 0.000 abstract 1
- 229960005069 calcium Drugs 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005520 cutting process Methods 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 230000008821 health effect Effects 0.000 abstract 1
- 229910052742 iron Inorganic materials 0.000 abstract 1
- 229960003284 iron Drugs 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 229920001592 potato starch Polymers 0.000 abstract 1
- 238000003825 pressing Methods 0.000 abstract 1
- 229960002477 riboflavin Drugs 0.000 abstract 1
- 230000028327 secretion Effects 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000019164 vitamin B2 Nutrition 0.000 abstract 1
- 239000011716 vitamin B2 Substances 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 51
- 241001275898 Mylopharyngodon piceus Species 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 238000003786 synthesis reaction Methods 0.000 description 4
- 235000008935 nutritious Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000013505 freshwater Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241001139305 Channa asiatica Species 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 208000027382 Mental deterioration Diseases 0.000 description 1
- 206010027374 Mental impairment Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000010877 cognitive disease Diseases 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013360 fish flour Nutrition 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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 relates to a method for producing health-care fish noodles and belongs to the field of food processing. The method comprises the following steps: pretreating fish; mincing; preparing nutrient juice; mixing; pressing dough and cutting dough; cooking; drying; vacuum packaging and sterilizing. The fish noodles produced herein are rich in nutrition, the addition of kudzuvine root starch and sweet potato starch into fish flesh helps meet the demand of people for different nutrients, the kudzuvine root starch contains trace elements and various amino acids necessary to human body, such as zinc, iron, calcium, vitamin B1 and vitamin B2, and the fish noodles has the effects of clearing heat and lowering fire, nourishing yin and tonifying yang, promoting secretion of bodily fluid to arrest thirst and improving appetite and also has the special effects of treating and preventing chest and diaphragm fever with restlessness, stroke with headache, hypertension and coronary heart disease, lowering blood lipid, resisting cancers, eliminating cancerous swelling, reducing obesity and delaying senescence; during mixing, the mixed juice of Dendrobium stem and Cornus officinale fruit is used such that the fish noodles is higher in nutritional value and has health effect in long-term consumption; the production method of the invention is simple and is suitable for large-scale production.
Description
Technical field
The invention belongs to food processing field, be specifically related to the preparation method in a kind of health preserving fish face.
Background technology
China's stock of fish enriches, and is fresh water fishery big producing country.Oppress fresh and tender, nutritious, it is dynamic in human food
One of important sources of thing protein, containing calcium, phosphorus and the material such as vitamin A, D, B1, B2, easily digests and assimilates for human body, can increase
Hypermnesia is recalled, thinking and analysis ability, delays mental deterioration.At present, China Fish are mainly to eat raw, and processing ratio is the highest.
In order to extend the holding time of Fish, Fish are generally processed into dry products by people.But, the work flow of tradition fish product
Generally the flesh of fish pickle, the most fried, the fat content making product is higher, and have that mouthfeel is poor, the fishlike smell defect such as heavily, fish system
The quality of product is the highest.Fish face is one of traditional aquatic food of China, with minced fish, flour, starch, water, Sal etc. is usually
Raw material, is made through techniques such as dough-making powder, dough sheet molding, has unique flavor, nutritious feature, and it is that China is abundant
Fresh-water fishes resource provide a new utilization ways.
Summary of the invention
It is an object of the invention to provide a kind of nutritious, unique flavor and the preparation method in the good health preserving fish face of mouthfeel.
To achieve these goals, the present invention adopts the following technical scheme that
The preparation method in a kind of health preserving fish face, specifically includes following steps:
(1) pretreatment of fish: fresh fish is scaled, cut open, remove internal organs and the fish gill, take stingless, the flesh of fish of bone free, use clear water
Clean blood stains, drain away the water stand-by；
(2) pulverize: the flesh of fish after draining away the water rubs in being placed on meat grinder；
(3) preparation of nutrient extract: take Herba Dendrobii and Fructus Corni puts into juice extractor, add drinking water, squeezes the juice 5～8min, mistake
Filter, filtrate is nutrient extract, and Herba Dendrobii is 2:1 with the weight ratio of Fructus Corni；
(4) batch mixing: add powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract in the flesh of fish after being pulverized, stir, synthesis
Dough；Wherein, the weight ratio of the flesh of fish, powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract is (5～7): (4～6): (5～8):
(0.5～1.5): (1～4)；
(5) pressure surface and tangent plane: calendering and tangent plane in oodle maker, dough cover thickness is 1～2mm, and width is 0.5～2mm；
(6) processed: dough cover is placed in steamer, steaming and decocting 10～20min；
(7) dry: being placed in drying room by the dough cover after processed, temperature is 80～100 DEG C, cool down after being dried 10～15min；
(8) it is vacuum-packed and sterilizes.
Preferably, in step (3) 4～7 times that addition is Herba Dendrobii and Fructus Corni gross weight of drinking water.
Preferably, Herba Dendrobii is 3～5 years calculogenesis dry measures used in former times.
Preferably, one or both during fresh fish is Hemiculter clupeoides, Ctenopharyngodon idellus, Mylopharyngodon piceus, snakeheaded fish.
Beneficial effects of the present invention:
Fish flour nutrition prepared by the present invention enriches, and adds powder of Radix Puerariae and sweet potato powder, beneficially people and seek difference in the flesh of fish
The demand supported, containing trace element and several amino acids such as the zinc of needed by human, ferrum, calcium, vitamin B1, B2 in powder of Radix Puerariae, has
Resolving heat and reducing pathogenic fire, nourishing YIN and invigorating YANG, promoting the production of body fluid to quench thirst, effect of stimulating appetite, to treating and preventing chest and diaphragm dysphoria with smothery sensation, middle wind headache, high blood
Pressure, coronary heart disease, blood fat reducing, anticancer, the cancerous protuberance that disappears, fat, anti-ageing waiting for a long time of losing weight all have special efficacy；When carrying out batch mixing, use stone
The mixing juice of dry measure used in former times and Fructus Corni so that the nutritive value in fish face is higher, is eaten for a long time and has health-care effect.The preparation of the present invention
Method is simple, is suitable for large-scale production.
Detailed description of the invention
Elaborating embodiments of the invention below, the present embodiment is carried out under premised on technical solution of the present invention
Implement, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following enforcement
Example.
Embodiment 1
The preparation method in a kind of health preserving fish face, specifically includes following steps:
(1) pretreatment of fish: fresh fish is scaled, cut open, remove internal organs and the fish gill, take stingless, the flesh of fish of bone free, use clear water
Clean blood stains, drain away the water stand-by；Wherein, one or both during fresh fish is Hemiculter clupeoides, Ctenopharyngodon idellus, Mylopharyngodon piceus, snakeheaded fish；
(2) pulverize: the flesh of fish after draining away the water rubs in being placed on meat grinder；
(3) preparation of nutrient extract: take Herba Dendrobii and Fructus Corni puts into juice extractor, add drinking water, squeezes the juice 5～8min, mistake
Filter, filtrate is nutrient extract, and Herba Dendrobii is 2:1 with the weight ratio of Fructus Corni；The addition of drinking water is Herba Dendrobii and Fructus Corni gross weight
7 times；Herba Dendrobii is 3～5 years calculogenesis dry measures used in former times；
(4) batch mixing: add powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract in the flesh of fish after being pulverized, stir, synthesis
Dough；Wherein, the weight ratio of the flesh of fish, powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract is 7:6:5:1:2；
(5) pressure surface and tangent plane: calendering and tangent plane in oodle maker, dough cover thickness is 1～2mm, and width is 0.5～2mm；
(6) processed: dough cover is placed in steamer, steaming and decocting 10～20min；
(7) dry: being placed in drying room by the dough cover after processed, temperature is 80～100 DEG C, cool down after being dried 10～15min；
(8) it is vacuum-packed and sterilizes.
Embodiment 2
The preparation method in a kind of health preserving fish face, specifically includes following steps:
(1) pretreatment of fish: fresh fish is scaled, cut open, remove internal organs and the fish gill, take stingless, the flesh of fish of bone free, use clear water
Clean blood stains, drain away the water stand-by；Wherein, one or both during fresh fish is Hemiculter clupeoides, Ctenopharyngodon idellus, Mylopharyngodon piceus, snakeheaded fish；
(2) pulverize: the flesh of fish after draining away the water rubs in being placed on meat grinder；
(3) preparation of nutrient extract: take Herba Dendrobii and Fructus Corni puts into juice extractor, add drinking water, squeezes the juice 5～8min, mistake
Filter, filtrate is nutrient extract, and Herba Dendrobii is 2:1 with the weight ratio of Fructus Corni；The addition of drinking water is Herba Dendrobii and Fructus Corni gross weight
4 times；Herba Dendrobii is 3～5 years calculogenesis dry measures used in former times；
(4) batch mixing: add powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract in the flesh of fish after being pulverized, stir, synthesis
Dough；Wherein, the weight ratio of the flesh of fish, powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract is 5:4:5:1:1.5；
(5) pressure surface and tangent plane: calendering and tangent plane in oodle maker, dough cover thickness is 1～2mm, and width is 0.5～2mm；
(6) processed: dough cover is placed in steamer, steaming and decocting 10～20min；
(7) dry: being placed in drying room by the dough cover after processed, temperature is 80～100 DEG C, cool down after being dried 10～15min；
(8) it is vacuum-packed and sterilizes.
Embodiment 3
The preparation method in a kind of health preserving fish face, specifically includes following steps:
(1) pretreatment of fish: fresh fish is scaled, cut open, remove internal organs and the fish gill, take stingless, the flesh of fish of bone free, use clear water
Clean blood stains, drain away the water stand-by；Wherein, one or both during fresh fish is Hemiculter clupeoides, Ctenopharyngodon idellus, Mylopharyngodon piceus, snakeheaded fish；
(2) pulverize: the flesh of fish after draining away the water rubs in being placed on meat grinder；
(3) preparation of nutrient extract: take Herba Dendrobii and Fructus Corni puts into juice extractor, add drinking water, squeezes the juice 5～8min, mistake
Filter, filtrate is nutrient extract, and Herba Dendrobii is 2:1 with the weight ratio of Fructus Corni；The addition of drinking water is Herba Dendrobii and Fructus Corni gross weight
5 times；Herba Dendrobii is 3～5 years calculogenesis dry measures used in former times；
(4) batch mixing: add powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract in the flesh of fish after being pulverized, stir, synthesis
Dough；Wherein, the weight ratio of the flesh of fish, powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract is 6:6:5:1:2；
(5) pressure surface and tangent plane: calendering and tangent plane in oodle maker, dough cover thickness is 1～2mm, and width is 0.5～2mm；
(6) processed: dough cover is placed in steamer, steaming and decocting 10～20min；
(7) dry: being placed in drying room by the dough cover after processed, temperature is 80～100 DEG C, cool down after being dried 10～15min；
(8) it is vacuum-packed and sterilizes.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any amendment, equivalent and the improvement etc. made within god and principle, should be included within the scope of the present invention.
Claims (4)
1. the preparation method in a health preserving fish face, it is characterised in that specifically include following steps:
(1) pretreatment of fish: scaled by fresh fish, cut open, remove internal organs and the fish gill, take stingless, the flesh of fish of bone free, cleans with clear water
Blood stains, drain away the water stand-by；
(2) pulverize: the flesh of fish after draining away the water rubs in being placed on meat grinder；
(3) preparation of nutrient extract: take Herba Dendrobii and Fructus Corni puts into juice extractor, add drinking water, squeezes the juice 5～8min, filters, filter
Liquid is nutrient extract, and Herba Dendrobii is 2:1 with the weight ratio of Fructus Corni；
(4) batch mixing: add powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract in the flesh of fish after being pulverized, stir, synthesize dough
Shape；Wherein, the weight ratio of the flesh of fish, powder of Radix Puerariae, sweet potato powder, Sal and nutrient extract is (5～7): (4～6): (5～8): (0.5～
1.5): (1～4)；
(5) pressure surface and tangent plane: calendering and tangent plane in oodle maker, dough cover thickness is 1～2mm, and width is 0.5～2mm；
(6) processed: dough cover is placed in steamer, steaming and decocting 10～20min；
(7) dry: being placed in drying room by the dough cover after processed, temperature is 80～100 DEG C, cool down after being dried 10～15min；
(8) it is vacuum-packed and sterilizes.
The preparation method in a kind of fish face the most according to claim 1, it is characterised in that the addition of drinking water in step (3)
Amount is Herba Dendrobii and 4～7 times of Fructus Corni gross weight.
The preparation method in a kind of fish face the most according to claim 1, it is characterised in that Herba Dendrobii is 3～5 years calculogenesis dry measures used in former times.
The preparation method in a kind of fish face the most according to claim 1, it is characterised in that fresh fish is Hemiculter clupeoides, Ctenopharyngodon idellus, green grass or young crops
One or both in fish, snakeheaded fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610420785.7A CN106036579A (en) | 2016-06-14 | 2016-06-14 | Method for producing health-care fish noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610420785.7A CN106036579A (en) | 2016-06-14 | 2016-06-14 | Method for producing health-care fish noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036579A true CN106036579A (en) | 2016-10-26 |
Family
ID=57168161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610420785.7A Pending CN106036579A (en) | 2016-06-14 | 2016-06-14 | Method for producing health-care fish noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036579A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373352A (en) * | 2017-08-17 | 2017-11-24 | 岭南师范学院 | A kind of fish product of clam beach wormwood flavor and preparation method thereof |
| CN107509945A (en) * | 2017-08-30 | 2017-12-26 | 湖北美味佳精制食品有限公司 | Full fish fish face of the Radix Astragali and preparation method thereof |
| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249311A (en) * | 2015-11-06 | 2016-01-20 | 邹国学 | Method for producing fish noodles |
-
2016
- 2016-06-14 CN CN201610420785.7A patent/CN106036579A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105249311A (en) * | 2015-11-06 | 2016-01-20 | 邹国学 | Method for producing fish noodles |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373352A (en) * | 2017-08-17 | 2017-11-24 | 岭南师范学院 | A kind of fish product of clam beach wormwood flavor and preparation method thereof |
| CN107509945A (en) * | 2017-08-30 | 2017-12-26 | 湖北美味佳精制食品有限公司 | Full fish fish face of the Radix Astragali and preparation method thereof |
| CN107751788A (en) * | 2017-11-10 | 2018-03-06 | 武汉生物工程学院 | Clear-cut fish face of non-fried mediation Poria cocos and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931913B (en) | A kind of snakeheaded fish formula forage and preparation method thereof | |
| CN104856082A (en) | A preparation method of nut and fruit roasted duck legs | |
| CN106418178A (en) | Nutritional buckwheat noodles | |
| CN104286460A (en) | Soybean straw feed for pregnant ewes and preparation method of soybean straw feed | |
| CN106036579A (en) | Method for producing health-care fish noodles | |
| CN105661350A (en) | Making method of flavored stewed duck in soy sauce | |
| CN1969689A (en) | Bird nest food containing milk and ginger juice and preparation process thereof | |
| CN104664315A (en) | Preparation method of seafood soy sauce specially used for cooking diets for pregnant women and lying-in women | |
| CN104106805A (en) | Pumpkin healthy rice and preparation method thereof | |
| CN104026601B (en) | A kind of traditional Hakka wipes the preparation method of dish braised pork | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN106036575A (en) | Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof | |
| CN104054832B (en) | A kind of mushroom fresh milk bean curd and preparation method thereof | |
| CN105795445A (en) | Dried ballonflower minced pork sauce and production method thereof | |
| CN105011026A (en) | Polygonatum odoratum and trapa bispinosa flavoured soybean paste and production method thereof | |
| CN104605256A (en) | Fish flavor lotus seed core flavored flour and preparation method thereof | |
| CN102028237B (en) | Preparation method of health-protecting and beauty-maintaining cowskin leisure food | |
| CN103989197A (en) | Summer health preserving instant soft-shelled turtle and preparation method thereof | |
| CN104026600A (en) | Preparation method of Hakkas steamed pork belly with pickled vegetables | |
| CN103989073A (en) | Lotus root health noodles and preparation method thereof | |
| CN103583975A (en) | Health-care noodles with liver protecting function and preparation method thereof | |
| CN108522983A (en) | A kind of rose Siberian cocklebur cake and preparation method thereof | |
| CN106173930A (en) | Fragrant noodles with minced pork and winter bamboo shoots of a kind of element and preparation method thereof | |
| CN106136099A (en) | A kind of kudzuvine root flavor Francolini pintadeani Petaso | |
| CN106072035A (en) | Beche-de-mer in East China Sea canned food 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161026 |