CN106262937A - One main laver squid milt and production method thereof - Google Patents
One main laver squid milt and production method thereof Download PDFInfo
- Publication number
- CN106262937A CN106262937A CN201610814761.XA CN201610814761A CN106262937A CN 106262937 A CN106262937 A CN 106262937A CN 201610814761 A CN201610814761 A CN 201610814761A CN 106262937 A CN106262937 A CN 106262937A
- Authority
- CN
- China
- Prior art keywords
- milt
- squid
- thallus porphyrae
- powder
- present
- 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
- 241000238366 Cephalopoda Species 0.000 title claims abstract description 34
- 241000206607 Porphyra umbilicalis Species 0.000 title claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 title claims description 5
- 239000000843 powder Substances 0.000 claims abstract description 35
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 235000020995 raw meat Nutrition 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 239000000203 mixture Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 241000251468 Actinopterygii Species 0.000 claims description 25
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 210000001835 viscera Anatomy 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 10
- 210000000582 semen Anatomy 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 150000002333 glycines Chemical class 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 14
- 102000007327 Protamines Human genes 0.000 description 7
- 108010007568 Protamines Proteins 0.000 description 7
- 229940048914 protamine Drugs 0.000 description 7
- 235000012000 cholesterol Nutrition 0.000 description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 235000001270 Allium sibiricum Nutrition 0.000 description 3
- 241000510672 Cuminum Species 0.000 description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 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 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000005720 sucrose Substances 0.000 description 3
- 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 2
- 239000004378 Glycyrrhizin Substances 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 description 2
- 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 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- 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 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- LPLVUJXQOOQHMX-UHFFFAOYSA-N glycyrrhetinic acid glycoside Natural products C1CC(C2C(C3(CCC4(C)CCC(C)(CC4C3=CC2=O)C(O)=O)C)(C)CC2)(C)C2C(C)(C)C1OC1OC(C(O)=O)C(O)C(O)C1OC1OC(C(O)=O)C(O)C(O)C1O LPLVUJXQOOQHMX-UHFFFAOYSA-N 0.000 description 2
- 229960004949 glycyrrhizic acid Drugs 0.000 description 2
- UYRUBYNTXSDKQT-UHFFFAOYSA-N glycyrrhizic acid Natural products CC1(C)C(CCC2(C)C1CCC3(C)C2C(=O)C=C4C5CC(C)(CCC5(C)CCC34C)C(=O)O)OC6OC(C(O)C(O)C6OC7OC(O)C(O)C(O)C7C(=O)O)C(=O)O UYRUBYNTXSDKQT-UHFFFAOYSA-N 0.000 description 2
- 235000019410 glycyrrhizin Nutrition 0.000 description 2
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 229940013618 stevioside Drugs 0.000 description 2
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 description 2
- 235000019202 steviosides Nutrition 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010058314 Dysplasia Diseases 0.000 description 1
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000011712 cell development Effects 0.000 description 1
- 229930184188 cephalinone Natural products 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 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
- 238000005554 pickling Methods 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 201000004647 tinea pedis Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 238000005303 weighing Methods 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 main laver squid milt and preparation method thereof, its processing technique is: the cleaned remove impurity of milt, put into toppings to be pickled 4～8 hours and go raw meat seasoning, mix homogeneously with high-quality Thallus Porphyrae clean, dry, that pulverize, cook cooling, section, dry, vacuum packaging, Semen Glycines powder squid milt finished product of casing to obtain.The Thallus Porphyrae squid milt product of the present invention remains from wiping to obtain nutritive value, has squid local flavor, extends the kind of squid milt and laver food, and processing method is simple.
Description
Technical field
The invention belongs to marine products leisure food processing technique field, be specifically related to main laver squid fish roe food and a system thereof
Preparation Method.
Background technology
Protamine and fish roe are nutritious, and the most phosphatic average content has reached more than 46%, are human brain and bone
The good tonic of marrow.Vitamin A in fish roe, B, D content the abundantest and vitamin A is possible to prevent ophthalmic, vitamin B
Can prevent and treat tinea pedis and dysplasia, vitamin D can prevent and treat rickets.In fish roe possibly together with rich in protein and calcium, phosphorus, ferrum
Deng mineral, and substantial amounts of cephalin one class nutrition.These nutrients are to human body, especially the heaviest to upgrowth and development of children
Want.
Protamine can have promotion cell development breeding, suppression numerous food in the growth and breeding of putrefaction bacteria, blood pressure lowering, help breathing,
The effects such as facilitating digestion, suppression tumor growth.Squid fish roe accounts for the 5～7% of squid live body weight, but due to its cholesterol level
High and there is the stink of uniqueness, it is not efficiently used for a long time, in addition to minority enterprise is used for extracting protamine, the most all
Be made as pickling, quick-freezing or tank first-class product, the market share is little, fails to embody maximally utilizing of resource；Or directly work as
Become offal treatment, add difficulty to three-protection design.Although squid protamine and fish roe nutrition are high, but because its cholesterol
Content is high, limits edible crowd；And it being eaten for a long time problems such as having an impact, this problem is exactly to be solved by this invention.And
And, although cholesterol level is higher in squid protamine and fish roe, if but cattle sulphur in finished product containing squid milt fish roe
The ratio of acid and cholesterol is more than 2, and the cholesterol in blood would not raise.Therefore, when this product edible, cholesterol is only
It is normally to be utilized by human body, without putting aside in blood.Because the present invention is primarily to solve following two and ask
Topic: 1, remove fishy smell；2 and Thallus Porphyrae the absorption that suppress cholesterol is used in combination
Summary of the invention
It is an object of the invention to provide main laver squid fish roe food and preparation method thereof, thus make up prior art
Not enough.
Present invention firstly provides a kind of food, use Thallus Porphyrae and squid fish roe to prepare；
Described food is leisure food.Further, food also uses squid protamine；Further, exist
Food also uses spendable Fish fish roe and/or protamine.
Described production technology is without antistaling agent and preservative, and remains the nutritive value of Thallus Porphyrae and fish roe.
Described spice include Rhizoma Zingiberis Recens powder (juice), chive powder (juice), onion powder, Fructus Piperis powder, Fructus Capsici powder, Zanthoxyli Bungeani powder, eight
Any one or the combination in any therein such as angle powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, cumin powder.
Described sweeting agent: sucrose, xylitol, stevioside and glycyrrhizin.
Described baking: baking temperature 180 DEG C, heat conduction baking times 15-30min.
Detailed description of the invention
For more clearly describing patent of the present invention, contribute to technical scheme by following example, but not
Limit present disclosure.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work
The all other embodiments obtained under premise broadly fall into the scope of protection of the invention.
Below in conjunction with specific embodiment, the present invention is further detailed explanation.
Embodiment 1: Thallus Porphyrae Semen sojae atricolor squid milt fish roe and preparation method thereof
The toppings formula (squid milt small fish taste basic weight) of this Thallus Porphyrae Semen sojae atricolor squid milt fish roe: Sal 1, monosodium glutamate 1, Rhizoma Zingiberis Recens
Each 0.5 part of powder, chive powder, onion powder, Fructus Piperis powder, Fructus Capsici powder, Zanthoxyli Bungeani powder, star aniseed powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, cumin powder, cooking wine
2, sucrose 10, taurine (in terms of the weight in wet base of milt fish roe, 1%), potassium sorbate are appropriate.
Thallus Porphyrae Semen sojae atricolor squid milt fish roe production method described in the embodiment of the present invention, mainly comprises the steps:
(1) squid essence (fish roe) raw material clean remove impurity: choose fresh or thaw after squid milt (fish roe) as raw material 100 weight
Amount part, cleans and removes clot, impurity, the film of residual and the black line adhered to from the teeth outwards, standby.
(2) milt fish roe raw material goes raw meat seasoning: is mixed by toppings, blends or homogenizing, pickle 4～8 hours, must go raw meat seasoning
Squid milt (fish roe) standby.
(3) preparation of Thallus Porphyrae: take dry Thallus Porphyrae (or Thallus Porphyrae powder) 45 parts standby.
(4) batch mixing: the Thallus Porphyrae (or Thallus Porphyrae powder) after the squid milt (fish roe) of raw meat seasoning being removed and fry, mix homogeneously, and will
It rubs into strip and block, obtains compound, standby.
(5) processed molding: compound is cooked (preferably normal pressure), cooling, obtain cooked, standby.
(6) dry: edible vegetable oil on the brush of the surface of a Flat bottom container, compound is tiled on it, section (bar) is put roasting
Baking in case, baking temperature is 180 DEG C, baking time 15-30min (different depending on the amount difference of squid milt fish roe), baking knot
Shu Hou, is cooled to room temperature, obtains drying product, standby.
(7) packaging warehouse-in: by drying product weighing and bagging, obtain squid milt fish roe finished product.
Above-mentioned local flavor can be allocated flexibly according to different taste.
Above-mentioned spice also can be only with Rhizoma Zingiberis Recens powder (juice), chive powder (juice), onion powder, Fructus Piperis powder, Fructus Capsici powder, Zanthoxyli Bungeani powder, anise
Any one or the combination in any therein such as powder, Fructus Foeniculi powder, Cortex cinnamomi japonici powder, cumin powder.
Above-mentioned sweeting agent also can use xylitol, stevioside and glycyrrhizin etc. to substitute, and introduces owing to adding sucrose to reduce
High heat.Also appropriate Thallus Porphyrae or Thallus Porphyrae powder can be added during above-mentioned batch mixing.
Claims (3)
1. one kind with the milt in squid viscera as raw material and Thallus Porphyrae produces a main laver allotment squid milt for major auxiliary burden
Production method, it is characterised in that: the cleaned remove impurity of milt, put into toppings to be pickled 4～8 hours and go raw meat seasoning, with clean, dry
High-quality beans mix homogeneously dry, that pulverize, adds Thallus Porphyrae or Thallus Porphyrae powder obtains compound, cook cooling, and section is dried, vacuum packet
Dress, Thallus Porphyrae squid milt finished product of casing to obtain.
2. main laver squid milt and preparation method thereof, it is characterised in that containing squid milt in this Thallus Porphyrae squid milt.
3. Thallus Porphyrae squid milt as claimed in claim 1 and preparation method thereof, it is characterised in that in this Thallus Porphyrae squid milt also
Can be containing the milt of other edible marine fish.
Embodiment described above is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814761.XA CN106262937A (en) | 2016-08-30 | 2016-08-30 | One main laver squid milt and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610814761.XA CN106262937A (en) | 2016-08-30 | 2016-08-30 | One main laver squid milt and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262937A true CN106262937A (en) | 2017-01-04 |
Family
ID=57709945
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610814761.XA Pending CN106262937A (en) | 2016-08-30 | 2016-08-30 | One main laver squid milt and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262937A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152002A (en) * | 2006-09-26 | 2008-04-02 | 徐泽民 | Salmon extract and method of processing the same |
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102771831A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Preparation method of channel catfish roe sticks |
| CN103876209A (en) * | 2014-03-25 | 2014-06-25 | 山东金谷食品有限公司 | Freeze-dried laver egg drop soup and production technology thereof |
| CN104413356A (en) * | 2013-09-02 | 2015-03-18 | 哈尔滨鑫红菊食品科技有限公司 | Fish roe sushi |
| CN104939134A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of pearl fish roes |
-
2016
- 2016-08-30 CN CN201610814761.XA patent/CN106262937A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101152002A (en) * | 2006-09-26 | 2008-04-02 | 徐泽民 | Salmon extract and method of processing the same |
| CN101889686A (en) * | 2010-08-11 | 2010-11-24 | 长阳山野食品开发有限责任公司 | Roe rolls and preparation method thereof |
| CN102771831A (en) * | 2012-07-13 | 2012-11-14 | 安徽富煌三珍食品集团有限公司 | Preparation method of channel catfish roe sticks |
| CN104413356A (en) * | 2013-09-02 | 2015-03-18 | 哈尔滨鑫红菊食品科技有限公司 | Fish roe sushi |
| CN103876209A (en) * | 2014-03-25 | 2014-06-25 | 山东金谷食品有限公司 | Freeze-dried laver egg drop soup and production technology thereof |
| CN104939134A (en) * | 2015-01-13 | 2015-09-30 | 来安县阿净环保科技产品贸易有限公司 | Preparation method of pearl fish roes |
Non-Patent Citations (1)
| Title |
|---|
| 严锴: "《高血压饮食与防治》", 31 January 2007, 北京：华龄出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652814B (en) | Enzymatic fishbone chilli sauce and preparation method thereof | |
| CN103054004A (en) | Wild mushroom beef paste and preparation method thereof | |
| CN102125273B (en) | Method for pickling salted duck eggs in red wine sauce | |
| KR101826344B1 (en) | Sauce comprising eel extract and manufacturing method of seasoned eel using it | |
| CN105054059A (en) | Salmon-containing blood fat lowering shredded pork with salted vegetable, and making method thereof | |
| CN105918891A (en) | Preserved pork added with konjak and preparation method of preserved pork | |
| CN105475868A (en) | Preparation method for marinated air-dried chicken | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN104757618A (en) | Fragrant and spicy caviar and production method thereof | |
| CN105475865A (en) | Processing method and formula of novel duck liver paste | |
| CN104256728A (en) | Nutritious fish cake with long shelf-life | |
| CN104013002A (en) | Processing technology of dried pork slices | |
| CN106174098A (en) | A kind of Nori, dried pork slice and preparation method thereof | |
| CN105942234A (en) | Spiced beef fillets and processing method thereof | |
| CN104542858A (en) | High-calcium potato biscuit and preparation method thereof | |
| CN104323306A (en) | Flavor goose meat ball and manufacturing method thereof | |
| CN106579060A (en) | Production method of canned tuna and luncheon meat | |
| CN103330185A (en) | Method for preparing Sichuan-flavor carrot-duck liver paste | |
| CN105581186A (en) | Old-pot pickled vegetable fish soup granules | |
| CN106262937A (en) | One main laver squid milt and production method thereof | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| CN106071910A (en) | A kind of processing technique of pork Chinese date | |
| CN106072078A (en) | A kind of grain cuttlefish processed and preparation method thereof | |
| CN104839780A (en) | Euphausiid meat bean reposed sashimi and preparation method thereof | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |