CN106072052A - Buttered tea expanded fillet of refreshing oneself are dry and preparation method thereof - Google Patents
Buttered tea expanded fillet of refreshing oneself are dry and preparation method thereof Download PDFInfo
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- CN106072052A CN106072052A CN201610439976.8A CN201610439976A CN106072052A CN 106072052 A CN106072052 A CN 106072052A CN 201610439976 A CN201610439976 A CN 201610439976A CN 106072052 A CN106072052 A CN 106072052A
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- fillet
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- 241001122767 Theaceae Species 0.000 title claims description 25
- 238000002360 preparation method Methods 0.000 title claims description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000013616 tea Nutrition 0.000 claims abstract description 32
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 14
- 235000016709 nutrition Nutrition 0.000 claims abstract description 14
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 14
- 241000720946 Hypophthalmichthys molitrix Species 0.000 claims abstract description 13
- 239000000796 flavoring agent Substances 0.000 claims abstract description 12
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 10
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 9
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 9
- 244000026811 Brassica nipposinica Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 8
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 8
- 235000019082 Osmanthus Nutrition 0.000 claims abstract description 7
- 241000333181 Osmanthus Species 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 241000195474 Sargassum Species 0.000 claims description 10
- 239000000843 powder Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 230000018044 dehydration Effects 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000002356 single layer Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 230000005059 dormancy Effects 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000020995 raw meat Nutrition 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 241000287828 Gallus gallus Species 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 238000007598 dipping method Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000008399 tap water Substances 0.000 claims description 3
- 235000020679 tap water Nutrition 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000002159 abnormal effect Effects 0.000 abstract description 2
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract 5
- 239000013505 freshwater Substances 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 210000004556 brain Anatomy 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 102000016893 Amine Oxidase (Copper-Containing) Human genes 0.000 description 1
- 108010028700 Amine Oxidase (Copper-Containing) Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000002490 cerebral effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- DVSZKTAMJJTWFG-UHFFFAOYSA-N docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCCC=CC=CC=CC=CC=CC=CC(O)=O DVSZKTAMJJTWFG-UHFFFAOYSA-N 0.000 description 1
- MBMBGCFOFBJSGT-KUBAVDMBSA-N docosahexaenoic acid Natural products CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCC(O)=O MBMBGCFOFBJSGT-KUBAVDMBSA-N 0.000 description 1
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 1
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 1
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
-
- 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 a kind of buttered tea expanded fillet of refreshing oneself to do, be made up of following raw material: Hypophthalmichthys molitrix 300 310, oolong tea 79, pickled potherb mustard 8 12, wax gourd seed 21 24, osmanthus honey 8 10, buttered tea 24 28, tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate.It is many that raw material type in the course of processing done by the expanded fillet of the present invention, has pickled potherb mustard, wax gourd seed, buttered tea etc., and the nutritional labeling of the tasty absorption of boiling is many, and comprehensive nutrition is worth height, has been eaten for a long time health care function, has had effect of refreshment；And in the course of processing, repeatedly carry out defishying, abnormal flavour can be removed so that expanded fillet dry color pool is in good taste, has the taste of one buttered tea, can cause appetite.
Description
Technical field
The present invention relates to leisure food technology field, mainly a kind of buttered tea refresh oneself expanded fillet dry and
Preparation method.
Background technology
The fresh-water fishes aboundresources of China, Hypophthalmichthys molitrix is large freshwater fish kind that China is main, and it is big that it contains high-quality
The many kinds of substance such as protein, fat and vitamin, containing aminoacid various necessary to human body, and proportional balancing method, be more easy to
Being absorbed by the body, especially the eicosapentaenoic acid in the flesh of fish and docosahexenoic acid, be the requisite high insatiable hunger of human brain
And fatty acid, brain nervous cell can be activated, improve cerebral function.
Along with in modern society, the rhythm of life of people is increasingly faster, diet time is gradually shortened, and nutritious is various
Leisure food must more and more be favored by consumer, wherein fish product, as dried fish is liked by consumers in general especially, but right
From the point of view of the modern pursuing health, nutrition, taste, seriously, its bad smell problem has become and has limited it earthy taste of fresh water fish
Why exhibition and a big bottleneck of consumption, arise a problem that, is on the one hand because the intrinsic bilgy odour of fresh-water fishes to deeply adding
Work adds difficulty, is on the other hand because fresh-water fishes moisture high, and the histaminase in fish body is more active, the most corrupt generation
Bad smell thus fresh-water fishes except raw meat be focusing mainly now on one of problem.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of buttered tea is refreshed oneself, and expanded fillet are dry and preparation side
Method.
The present invention is achieved by the following technical solutions:
A kind of buttered tea expanded fillet of refreshing oneself are done, it is characterised in that be made up of following raw material:
Hypophthalmichthys molitrix 300-310, oolong tea 7-9, pickled potherb mustard 8-12, wax gourd seed 21-24, osmanthus honey 8-10, buttered tea 24-28,
Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar
3-4。
Described a kind of buttered tea is refreshed oneself the dry preparation method of expanded fillet, it is characterised in that comprise the following steps:
(1) pickled potherb mustard is first soaked 30-40 minute in clear water, then soak 1-2 hour in washing water of rice, then rinse with water
3-4 time, then convert 3-4 times of water making beating, filter to obtain serosity, stir, be cooled to room temperature；
(2) wax gourd seed is done fry after convert the water pulping of 16-18 times, insert after the serosity heated and boiled of filtration osmanthus honey,
Buttered tea, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；
(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off
Epidermis, then cut into slices, the thickness of section is about 2～3mm；
(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing
Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take
Go out afterflush and totally and drain surface moisture；
(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off
Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains,
And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；
(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously
Enter flavouring agent, after truce, continue dipping 30-35 minutes；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C
Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；
(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen
Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15-
18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.
The invention have the advantage that
Soaking dormancy 10 ~ 15 during fresh and alive Hypophthalmichthys molitrix puts into the cold water of 2-4 DEG C in step 3 of the present invention after rinsing well is in order to subtract
Stress when slaughtering less, improves fillet quality, makes goods obtain good mouthfeel and outward appearance,
Hypophthalmichthys molitrix is soaked in cold water and fish body can be made the most hardening, is also convenient for subsequent slice operation；
In step 4, the purpose of fillet rinsing is to remove to affect the water-solubility protein of product quality, blood stains, enzyme etc., places into saline
The preliminary eliminating sargassum smell of middle immersion, can prevent protein denaturation and reduce fishy smell, it is possible to making fillet meat tight；
In step 5, fillet soak eliminating sargassum smell again in eliminating sargassum smell liquid, have antioxidant tea polyphenols, also Vc in eliminating sargassum smell liquid oolong tea juice
With, VE, can effectively suppress fillet at processing, lipid oxidation during storing, fishy smell, also color fixative effect can be reduced further
Really,
After in step 6, fillet boiling is tasty, processed is in order in subsequent step 7, fillet can more preferable microwave bulking again.Will
Portion of water in fillet evaporates, and makes the water content of fillet be reduced to 45%～50%.During the drying and dewatering of fillet, temperature
Degree can not be too high, and speed can not be too fast, and the too high meeting of temperature makes protein denaturation, and fat can be made to exosmose because high temperature dissolves,
Make fillet outward appearance indecency, lacking toughness, it is easily broken, finally affects the yield rate of product.
It is many that raw material type in the course of processing done by the expanded fillet of the present invention, has pickled potherb mustard, wax gourd seed, buttered tea etc., boils
The nutritional labeling making tasty absorption is many, and comprehensive nutrition is worth height, has been eaten for a long time health care function, has had the merit of refreshment
Effect；And in the course of processing, repeatedly carry out defishying, abnormal flavour can be removed so that expanded fillet dry color pool is in good taste, has one
The taste of buttered tea, can cause appetite.
Detailed description of the invention
A kind of buttered tea expanded fillet of refreshing oneself are done, and are made up of following raw material:
Hypophthalmichthys molitrix 300-310, oolong tea 7-9, pickled potherb mustard 8-12, wax gourd seed 21-24, osmanthus honey 8-10, buttered tea 24-28,
Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar
3-4。
A kind of buttered tea is refreshed oneself the dry preparation method of expanded fillet, comprises the following steps:
(1) pickled potherb mustard is first soaked 30-40 minute in clear water, then soak 1-2 hour in washing water of rice, then rinse with water
3-4 time, then convert 3-4 times of water making beating, filter to obtain serosity, stir, be cooled to room temperature；
(2) wax gourd seed is done fry after convert the water pulping of 16-18 times, insert after the serosity heated and boiled of filtration osmanthus honey,
Buttered tea, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；
(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off
Epidermis, then cut into slices, the thickness of section is about 2～3mm；
(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing
Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take
Go out afterflush and totally and drain surface moisture；
(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off
Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains,
And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；
(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously
Enter flavouring agent, after truce, continue dipping 30-35 minutes；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C
Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；
(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen
Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15-
18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.
Claims (2)
1. a buttered tea expanded fillet of refreshing oneself are done, it is characterised in that be made up of following raw material:
Hypophthalmichthys molitrix 300-310, oolong tea 7-9, pickled potherb mustard 8-12, wax gourd seed 21-24, osmanthus honey 8-10, buttered tea 24-28,
Tea polyphenols, Vc and VE are a small amount of, flavouring agent and water appropriate；
Described flavouring agent, is made up of following raw material:
Sal 5.5-6, chicken essence powder 0.9-1.3, white sugar 20-23, white pepper powder 1.2-1.5, five spice powder 2-3, Chinese liquor 3-4, vinegar
3-4。
A kind of buttered tea the most according to claim 1 is refreshed oneself the dry preparation method of expanded fillet, it is characterised in that include with
Lower step:
(1) pickled potherb mustard is first soaked 30-40 minute in clear water, then soak 1-2 hour in washing water of rice, then rinse with water
3-4 time, then convert 3-4 times of water making beating, filter to obtain serosity, stir, be cooled to room temperature；
(2) wax gourd seed is done fry after convert the water pulping of 16-18 times, insert after the serosity heated and boiled of filtration osmanthus honey,
Buttered tea, after stirring, the gained material with step 1 mixes, and mixes thoroughly and makes nutritional solution；
(3) select fresh and alive Hypophthalmichthys molitrix, put into after rinsing well with tap water and the cold water of 2-4 DEG C soaks dormancy 10 ~ 15 minutes, take
First rinse under conditions of room temperature is 15-25 DEG C one time after going out and slaughter again, remove the positions such as the head of Hypophthalmichthys molitrix, fin, internal organs, and peel off
Epidermis, then cut into slices, the thickness of section is about 2～3mm；
(4) fillet are put in the water of 3 times and rinse 2-3 time, slowly stir during rinsing every time, then stand 5 minutes, after rinsing
Fillet being carried out preliminary defishying, is dipped in 6% saline solution 40-43 minute, saline solution is 2:1 with the ratio of the flesh of fish；Take
Go out afterflush and totally and drain surface moisture；
(5) fillet of step 2 just eliminating sargassum smell are carried out defishying again, it is put at a temperature of 14-17 DEG C 9-10 times take off
Soaking 2-3 hour in raw meat liquid, eliminating sargassum smell liquid is to filter off, after oolong tea boiling water soaks 10-12 minute, the oolong tea that tea grounds obtains,
And oolong tea adds tea polyphenols, the VE of the Vc of 1% and 0.1% of 0.05%；
(6) fillet that step 5 processes are put into tasty 15-18 minute of boiling in the nutritional solution of 3-4 times, adds in nutritional solution simultaneously
Enter flavouring agent, after truce, continue dipping 30-35 minute；Fillet after tasty are spread in a single layer and are placed in baking oven, at 40-45 DEG C
Dehydration baking 5-6 hour, is baked to fillet water content and is about 45%～50%；
(7) fillet after tasty for step 6 dehydration are spread in a single layer in microwave oven, under microwave power is 400W, carry out microwave swollen
Change the 140-150 second；Again the fillet after expanded are taken out and be placed on drying in oven surface moisture, at temperature is 60 DEG C, toasts 15-
18 minutes；Finally fillet are cooled at normal temperatures room temperature, then are vacuum-packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610439976.8A CN106072052A (en) | 2016-06-20 | 2016-06-20 | Buttered tea expanded fillet of refreshing oneself are dry and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610439976.8A CN106072052A (en) | 2016-06-20 | 2016-06-20 | Buttered tea expanded fillet of refreshing oneself are dry and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106072052A true CN106072052A (en) | 2016-11-09 |
Family
ID=57237236
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610439976.8A Pending CN106072052A (en) | 2016-06-20 | 2016-06-20 | Buttered tea expanded fillet of refreshing oneself are dry and preparation method thereof |
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| CN (1) | CN106072052A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361009A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Stomach warming black tea fish fillet and preparation method thereof |
| CN105361008A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Heart strengthening and blood activating aloe fillet and preparation method thereof |
| CN105558899A (en) * | 2015-12-30 | 2016-05-11 | 王坤 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
-
2016
- 2016-06-20 CN CN201610439976.8A patent/CN106072052A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361009A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Stomach warming black tea fish fillet and preparation method thereof |
| CN105361008A (en) * | 2015-11-18 | 2016-03-02 | 明光市永言水产(集团)有限公司 | Heart strengthening and blood activating aloe fillet and preparation method thereof |
| CN105558899A (en) * | 2015-12-30 | 2016-05-11 | 王坤 | Quick-frozen prepared and oil-fried curry flavored sturgeon slice processing method |
Non-Patent Citations (3)
| Title |
|---|
| 李应彪，等: "微波膨化鱼片的研究", 《食品研究与开发》 * |
| 李艳: "膨化草鱼片脱腥脱水工艺及保藏品质研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 谢超，等: "鳀鱼休闲食品生产工艺技术研究", 《科学养鱼》 * |
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Application publication date: 20161109 |