CN106376855A - Processing and preparation method of flavored fish - Google Patents
Processing and preparation method of flavored fish Download PDFInfo
- Publication number
- CN106376855A CN106376855A CN201610759533.7A CN201610759533A CN106376855A CN 106376855 A CN106376855 A CN 106376855A CN 201610759533 A CN201610759533 A CN 201610759533A CN 106376855 A CN106376855 A CN 106376855A
- Authority
- CN
- China
- Prior art keywords
- fish
- fillet
- processing
- preparation
- flavor
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing and preparation method of flavored fish. The flavored dried fish mainly made through pre-treatment, fishiness removal, preservation, dehydration, smoking or air-drying and curing. The flavored fish isn't subjected to frying and is free of any additive. The fishiness is completely removed, and nutrients of fish are kept. The flavored fish tastes delicious and is special in flavor.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation for processing of flavor fish.
Background technology
Flesh of fish delicious flavour, whether eats meat or makees soup, all fresh and delicious taste, and induce one appetite, is in people's diet
The food liked very much and high in nutritive value, contains substantial amounts of protein in the flesh of fish, contained protein is all complete egg
White matter, and the amount of essential amino acids contained by protein and ratio are best suitable for human body needs, easily digested.Simultaneously
Rich in multivitamins such as Folic Acid, vitamin B2, vitamin B1ies, have functions that to nourish stomach invigorating, inducing diuresis to remove edema, heat-clearing and toxic substances removing.Cause
This Fish has high protein, low fat, vitamin, content of mineral substances enrich, features good taste, the advantage digested and assimilated of being easy to.
But, current fresh-water fishes processing is very weak, seriously constrains the development of freshwater aquaculture industry.Fresh-water fishes are added
Work, prior art is typically all to be made using fried, not only destroys the nutritional labeling of the flesh of fish, and destroys the flesh of fish
Original deliciousness taste.And, product fishy smell weight, affects on the taste and flavor of product serious, and high salt is pickled and disorderly added
Additive, causes product nutrient element loss, and food safety performance declines.
Therefore, the defect how solving above-mentioned prior art presence becomes the direction of this skilled person effort.
Content of the invention
It is an object of the invention to provide a kind of preparation for processing of flavor fish, above-mentioned prior art can be fully solved
Weak point.
The purpose of the present invention is realized by following technical proposals：
A kind of preparation for processing of flavor fish is it is characterised in that comprise the following steps：
Step one, is processed in advance：Fresh and alive fresh-water fishes are scaled, the gill and internal organs, and remove fish head and fish tail part, clean up
Afterwards fish is cut into chunks or piece；
Step 2, deodorization is processed：Fillet are immersed in drain well after 1-3 hour in deodorization liquid, described deodorization liquid is by following heavy
The component of amount part is formulated, black tea 1-3 part, purple perilla powder 1-2 part, Rhizoma Zingiberis Recens juice 0.5-1 part, calcium chloride 1-2 part and 18-25 DEG C
Warm water 8-12 part；
Step 3, pickles process：The fish section of drain well or fillet are carried out pickling seasoning；
Step 4, processed：Fish section or fillet thermostatic hot-air are dehydrated；
Step 5, sootiness or air-dried process：Fish section after dehydration or fillet are carried out sootiness or air-dries；
Step 6, maturation process：By sootiness or air-dry after fish section or fillet carry out microwave ripening process be obtained local flavor dried fish.
Preferably, before carrying out step one, after deep partial application at two gills of fresh and alive fresh-water fishes, putting into 12-18 DEG C
Water temperature rush 10-15 minute in oxygen pond.
Preferably, the temperature of hot blast is 25-30 DEG C in described step 4.
Preferably, the parts by weight consumption of various raw materials is in described step 3：100 parts of fillet, Sal 2-5 part, white
Sugared 5-10 part, cooking wine 3-10 part, onion parts 1-3 part, dark soy sauce 2-3 part, vinegar 2-3 part, Radix Platycodoniss 1-3 part, Fructus Myricae rubrae do 1-3 part, anistree 1-3
Part.
Preferably, the salting period of described step 3 is 12-18 hour.
Preferably, the sootiness step of described step 5 is as follows：
1）Dry vine cutting is section；
2）Cortex cinnamomi japonici (Ramulus Cinnamomi), anise and Pericarpium Citri tangerinae are made powder and mixed；
3) by step 1）With 2）Gains uniformly mix, this mixture is lighted fillet is smoked.
Preferably, the power that in described step 6, microwave ripening is processed is 200-800W, the time is the 30-100 second.
Compared with prior art, the beneficial effects of the present invention is：
1., without fried, no any additive, and low-temperature air-drying, not only maintain flesh of fish high protein and be not destroyed, maintain fish
The nutritional labeling of meat and delicious taste, and the tight Chewy of meat；
2., using unique deodorization liquid, the fishy smell of fish can not only be removed completely, and there is certain flavouring effect；
3., using unique sootiness mode, enhance the taste and flavor of fish；
4. adopt microwave ripening to process and local flavor dried fish is obtained, in the presence of microwave field, its interior moisture gasifies rapidly the flesh of fish, from
And form some micro channels so that tissue looseness, so that the brittle effect of fillet, not only eliminate the puzzlement of fish spicule,
Improve the utilization rate of fish body, reduce cost, also increase the calcium content in product, fish section or fillet delicious flavour simultaneously,
Palatable crisp, unique flavor.
Specific embodiment
With reference to specific embodiment, the present invention is further illustrated.
Embodiment one
A kind of preparation for processing of flavor fish, comprises the following steps：
Step one, is processed in advance：Growth selection physically well develops, anosis, the free of contamination fresh and alive Ctenopharyngodon idellus of health, Cyprinus carpio or Hypophthalmichthys molitrix, this
The preferred Ctenopharyngodon idellus of embodiment, fresh and alive Ctenopharyngodon idellus are scaled, the gill and internal organs, and remove fish head and fish tail part, by grass after cleaning up
Fish is cut into the fillet of 3cm × 2cm × 2cm；
Step 2, deodorization is processed：Fillet are immersed in drain well after 1 hour in deodorization liquid, described deodorization liquid is by following weight
The component of part is formulated, 3 parts of black tea, 2 parts of purple perilla powder, 1 part of Rhizoma Zingiberis Recens juice, 12 parts of the warm water of 2 parts and 25 DEG C of calcium chloride；
Step 3, pickles process：Fillet after drain well are carried out pickling seasoning, salting period is 12 hours, various raw materials
Parts by weight consumption be：100 parts of fillet, 2 parts of Sal, 5 parts of white sugar, 3 parts of cooking wine, 1 part of onion parts, 2 parts of dark soy sauce, 2 parts of vinegar, Radix Platycodoniss
1 part, Fructus Myricae rubrae do 1 part, anistree 1 part；
Step 4, processed：Fillet are air-dried dehydration with thermostatic hot-air, the temperature of hot blast is 25 DEG C, air-dries 2 hours；
Step 5, sootiness is processed：Fillet after pickling are carried out sootiness, sootiness 12 hours；
Step 6, maturation process：Fillet after sootiness are carried out microwave ripening and processes prepared local flavor dried fish, power is 200W, when
Between be 100 seconds.
Step 7, puts in storage after the fillet packaging after maturation process.
The sootiness step of described step 5 is as follows：By weight for weight of fuel 3% Cortex cinnamomi japonici (Ramulus Cinnamomi), weight be weight of fuel
2% anise, weight are that the Pericarpium Citri tangerinae of the 4% of weight of fuel makes powder, and the dry vine section of remaining addition is smoked, smoke fumigating time
For 24-36 hour, after the completion of smoking, the micro- Huang of fillet.
Embodiment two
A kind of preparation for processing of flavor fish, comprises the following steps：
Step one, is processed in advance：Growth selection physically well develops, anosis, the free of contamination fresh and alive Ctenopharyngodon idellus of health, Cyprinus carpio or Hypophthalmichthys molitrix, this
The preferred Ctenopharyngodon idellus of embodiment, fresh and alive Ctenopharyngodon idellus are scaled, the gill and internal organs, and remove fish head and fish tail part, by grass after cleaning up
Fish is cut into the fillet of 3cm × 2cm × 2cm；
Step 2, deodorization is processed：Fillet are immersed in drain well after 3 hours in deodorization liquid, described deodorization liquid is by following weight
The component of part is formulated, 1 part of black tea, 1 part of purple perilla powder, 0.5 part of Rhizoma Zingiberis Recens juice, 8 parts of the warm water of 1 part and 18 DEG C of calcium chloride；
Step 3, pickles process：Fillet after drain well are carried out pickling seasoning, salting period is 18 hours, various raw materials
Parts by weight consumption be：100 parts of fillet, 5 parts of Sal, 10 parts of white sugar, 10 parts of cooking wine, 3 parts of onion parts, 3 parts of dark soy sauce, 3 parts of vinegar, Fructus Citri tangerinae
3 parts of stalk, Fructus Myricae rubrae do 3 parts, anistree 3 parts；
Step 4, processed：Fillet are air-dried dehydration with thermostatic hot-air, the temperature of hot blast is 30 DEG C, air-dries 2 hours；
Step 5, sootiness is processed：Fillet after pickling are carried out sootiness, sootiness 12-24 hour；
Step 6, maturation process：Fillet after sootiness are carried out microwave ripening and processes prepared local flavor dried fish, power is 800W, when
Between be 30 seconds.
Step 7, puts in storage after the fillet packaging after maturation process.
The sootiness step of described step 5 is as follows：By weight for weight of fuel 3% Cortex cinnamomi japonici (Ramulus Cinnamomi), weight be weight of fuel
2% anise, weight are that the Pericarpium Citri tangerinae of the 4% of weight of fuel makes powder, and the dry vine section of remaining addition is smoked, smoke fumigating time
For 24-36 hour, after the completion of smoking, the micro- Huang of fillet.
Embodiment three
A kind of preparation for processing of flavor fish, comprises the following steps：
Step one, is processed in advance：Growth selection physically well develops, anosis, the free of contamination fresh and alive Ctenopharyngodon idellus of health, Cyprinus carpio or Hypophthalmichthys molitrix, this
The preferred Ctenopharyngodon idellus of embodiment, fresh and alive Ctenopharyngodon idellus are scaled, the gill and internal organs, and remove fish head and fish tail part, by grass after cleaning up
Fish is cut into the fillet of 3cm × 2cm × 2cm；
Step 2, deodorization is processed：Fillet are immersed in drain well after 2 hours in deodorization liquid, described deodorization liquid is by following weight
The component of part is formulated, 2 parts of black tea, 1.5 parts of purple perilla powder, 0.8 part of Rhizoma Zingiberis Recens juice, 10 parts of the warm water of 1.5 parts and 20 DEG C of calcium chloride；
Step 3, pickles process：Fillet after drain well are carried out pickling seasoning, salting period is 15 hours, various raw materials
Parts by weight consumption be：100 parts of fillet, 4 parts of Sal, 8 parts of white sugar, 6 parts of cooking wine, 2 parts of onion parts, 2.5 parts of dark soy sauce, 2.5 parts of vinegar,
2 parts of Radix Platycodoniss, Fructus Myricae rubrae do 2 parts, anistree 2 parts；
Step 4, processed：Fillet are air-dried dehydration with thermostatic hot-air, the temperature of hot blast is 28 DEG C, air-dries 2 hours；
Step 5, sootiness is processed：Fillet after pickling are carried out sootiness, sootiness 12-24 hour；
Step 6, maturation process：Fillet after sootiness are carried out microwave ripening and processes prepared local flavor dried fish, power is 500W, when
Between be 80 seconds.
Step 7, puts in storage after the fillet packaging after maturation process.
The sootiness step of described step 5 is as follows：By weight for weight of fuel 3% Cortex cinnamomi japonici (Ramulus Cinnamomi), weight be weight of fuel
2% anise, weight are that the Pericarpium Citri tangerinae of the 4% of weight of fuel makes powder, and the dry vine section of remaining addition is smoked, smoke fumigating time
For 24-36 hour, after the completion of smoking, the micro- Huang of fillet.
Example IV
The present embodiment is with the difference of above-described embodiment, before carrying out step one, deep at two gills of fresh and alive Ctenopharyngodon idellus
After partial application, that puts into 12-18 DEG C of water temperature rushes 10-15 minute in oxygen pond, allows Ctenopharyngodon idellus freely to move about and carries out blood-letting.
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 modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (7)
1. a kind of preparation for processing of flavor fish is it is characterised in that comprise the following steps：
Step one, is processed in advance：Fresh and alive fresh-water fishes are scaled, the gill and internal organs, and remove fish head and fish tail part, clean up
Afterwards fish is cut into chunks or piece；
Step 2, deodorization is processed：Fillet are immersed in drain well after 1-3 hour in deodorization liquid, described deodorization liquid is by following heavy
The component of amount part is formulated, black tea 1-3 part, purple perilla powder 1-2 part, Rhizoma Zingiberis Recens juice 0.5-1 part, calcium chloride 1-2 part and 18-25 DEG C
Warm water 8-12 part；
Step 3, pickles process：The fish section of drain well or fillet are carried out pickling seasoning；
Step 4, processed：Fish section or fillet thermostatic hot-air are dehydrated；
Step 5, sootiness or air-dried process：Fish section after dehydration or fillet are carried out sootiness or air-dries；
Step 6, maturation process：By sootiness or air-dry after fish section or fillet carry out microwave ripening process be obtained local flavor dried fish.
2. flavor fish according to claim 1 preparation for processing it is characterised in that：Carry out step one before,
After deep partial application at two gills of fresh and alive fresh-water fishes, that puts into 12-18 DEG C of water temperature rushes 10-15 minute in oxygen pond.
3. flavor fish according to claim 1 preparation for processing it is characterised in that：The temperature of hot blast in described step 4
Spend for 25-30 DEG C.
4. the preparation for processing of flavor fish according to claim 1 is it is characterised in that various raw materials in described step 3
Parts by weight consumption be：100 parts of fillet, Sal 2-5 part, white sugar 5-10 part, cooking wine 3-10 part, onion parts 1-3 part, dark soy sauce 2-3
Part, vinegar 2-3 part, Radix Platycodoniss 1-3 part, Fructus Myricae rubrae do 1-3 part, anistree 1-3 part.
5. flavor fish according to claim 4 preparation for processing it is characterised in that：The salting period of described step 3
For 12-18 hour.
6. the preparation for processing of flavor fish according to claim 1 is it is characterised in that the sootiness step of described step 5
As follows：
1）Dry vine cutting is section；
2）Cortex cinnamomi japonici (Ramulus Cinnamomi), anise and Pericarpium Citri tangerinae are made powder and mixed；
3) by step 1）With 2）Gains uniformly mix, this mixture is lighted fillet is smoked.
7. flavor fish according to claim 1 preparation for processing it is characterised in that：Microwave ripening in described step 6
The power processing is 200-800W, and the time is the 30-100 second.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759533.7A CN106376855A (en) | 2016-08-30 | 2016-08-30 | Processing and preparation method of flavored fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610759533.7A CN106376855A (en) | 2016-08-30 | 2016-08-30 | Processing and preparation method of flavored fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106376855A true CN106376855A (en) | 2017-02-08 |
Family
ID=57937764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610759533.7A Pending CN106376855A (en) | 2016-08-30 | 2016-08-30 | Processing and preparation method of flavored fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106376855A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
| CN107997040A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of peppery fish |
| CN108094494A (en) * | 2017-12-22 | 2018-06-01 | 钦州市钦州港永健水产贸易有限公司 | A kind of preparation method of flavor dried fish |
| CN109156754A (en) * | 2018-09-04 | 2019-01-08 | 桂阳县舂陵湖食品有限公司 | A kind of flavor flesh of fish and preparation method thereof |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
| CN112273595A (en) * | 2020-10-20 | 2021-01-29 | 邹建国 | Method for making preserved grass carp |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN101653272A (en) * | 2009-09-22 | 2010-02-24 | 天津农学院 | Processing method of catfish luncheon meat |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101803755A (en) * | 2009-09-25 | 2010-08-18 | 山东好当家海洋发展股份有限公司 | Yeast rice fish product and preparation method thereof |
| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
| CN102100373A (en) * | 2010-11-30 | 2011-06-22 | 山东美佳集团有限公司 | Method for preparing smoked turbot fillets |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN105795372A (en) * | 2015-12-07 | 2016-07-27 | 集美大学 | Preparation method of tea fragrant tilapia fillet snack food |
-
2016
- 2016-08-30 CN CN201610759533.7A patent/CN106376855A/en active Pending
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101224015A (en) * | 2005-03-25 | 2008-07-23 | 浙江工商大学 | Processing method for fumigating cultivated fish |
| CN101658307A (en) * | 2009-09-21 | 2010-03-03 | 李长智 | Method for producing air-dried fish with crisp bones |
| CN101653272A (en) * | 2009-09-22 | 2010-02-24 | 天津农学院 | Processing method of catfish luncheon meat |
| CN101803755A (en) * | 2009-09-25 | 2010-08-18 | 山东好当家海洋发展股份有限公司 | Yeast rice fish product and preparation method thereof |
| CN102028261A (en) * | 2010-11-15 | 2011-04-27 | 刘富来 | Method for processing braised fish |
| CN102100373A (en) * | 2010-11-30 | 2011-06-22 | 山东美佳集团有限公司 | Method for preparing smoked turbot fillets |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
| CN103040023A (en) * | 2013-01-23 | 2013-04-17 | 通威股份有限公司 | Preparation method of frozen fish stick wrapped with breadcrumb and curing material of frozen fish stick |
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN103340447A (en) * | 2013-07-30 | 2013-10-09 | 湖南厚道食品有限责任公司 | Processing method for freshwater fish leisure food |
| CN104223194A (en) * | 2014-09-22 | 2014-12-24 | 江苏中洋集团股份有限公司 | Preparation method for black pepper sturgeon fillet |
| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN105795372A (en) * | 2015-12-07 | 2016-07-27 | 集美大学 | Preparation method of tea fragrant tilapia fillet snack food |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509988A (en) * | 2017-09-21 | 2017-12-26 | 深圳联合水产发展有限公司 | A kind of method of fresh-water fishes deodorization |
| CN107997040A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of peppery fish |
| CN108094494A (en) * | 2017-12-22 | 2018-06-01 | 钦州市钦州港永健水产贸易有限公司 | A kind of preparation method of flavor dried fish |
| CN109156754A (en) * | 2018-09-04 | 2019-01-08 | 桂阳县舂陵湖食品有限公司 | A kind of flavor flesh of fish and preparation method thereof |
| CN110463928A (en) * | 2019-09-19 | 2019-11-19 | 珠海市祺海水产科技有限公司 | A kind of production method of the marinated flesh of fish based on high temperature sterilization |
| CN112273595A (en) * | 2020-10-20 | 2021-01-29 | 邹建国 | Method for making preserved grass carp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Li et al. | Traditional Chinese food technology and cuisine. | |
| CN106376855A (en) | Processing and preparation method of flavored fish | |
| KR101119227B1 (en) | A beef jerky using environment-friendly beef cattle and it's method | |
| CN104664319A (en) | Fish paste product and processing method thereof | |
| CN103504322B (en) | The preparation method that Saute beef with cayenne pepper is dry | |
| CN104187870B (en) | A kind of preparation method of instant cracked lobster ball product | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN105124648A (en) | Ready-to-eat smoked sturgeon pieces and processing method thereof | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| KR101901155B1 (en) | Method for manufacturing apple eel soup and apple eel soup manufactured thereby | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| CN106261981A (en) | The processing method of instant grilled fish | |
| CN106174061A (en) | A kind of rose beauty skin care dried beef and preparation method thereof | |
| CN1292666C (en) | Method of smoking fish | |
| KR101582559B1 (en) | Smoked duck meat aged with pear juice and its preparation method | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN107319398A (en) | A kind of spicy dace can and preparation method thereof | |
| CN107410944A (en) | A kind of grass carp of oolong tea flavor is dry and preparation method thereof | |
| CN107223911A (en) | A kind of spicy dace can and preparation method thereof | |
| CN105942296A (en) | Fatigue-relieving green tea and fish pellets and preparation method thereof | |
| CN111743092A (en) | Marinated pig trotter seasoning and marinated pig trotter making method based on same | |
| KR20210039027A (en) | Method for preparing seasoned and smoked shrimp, and the Product obtained therefrom | |
| KR101515996B1 (en) | The manufacturing method of sulze containing duck feet gelatin | |
| KR102637955B1 (en) | Protein-fortified pork steak and manufacturing method thereof | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky 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 |
Application publication date: 20170208 |
|
| RJ01 | Rejection of invention patent application after publication |