CN106387716A - Making method of fish sausages - Google Patents
Making method of fish sausages Download PDFInfo
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- CN106387716A CN106387716A CN201610826128.2A CN201610826128A CN106387716A CN 106387716 A CN106387716 A CN 106387716A CN 201610826128 A CN201610826128 A CN 201610826128A CN 106387716 A CN106387716 A CN 106387716A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 5
- 235000013580 sausages Nutrition 0.000 title abstract 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 239000000839 emulsion Substances 0.000 claims abstract description 23
- 238000004140 cleaning Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 46
- 210000000936 intestine Anatomy 0.000 claims description 27
- 239000002245 particle Substances 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 24
- 241000287828 Gallus gallus Species 0.000 claims description 13
- 238000005520 cutting process Methods 0.000 claims description 13
- 108010073771 Soybean Proteins Proteins 0.000 claims description 12
- 235000019710 soybean protein Nutrition 0.000 claims description 12
- 238000010257 thawing Methods 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 6
- 229920001328 Polyvinylidene chloride Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 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 6
- 229910052802 copper Inorganic materials 0.000 claims description 6
- 239000010949 copper Substances 0.000 claims description 6
- 238000007872 degassing Methods 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000005033 polyvinylidene chloride Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000013351 cheese Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 239000003292 glue Substances 0.000 claims 1
- 235000021419 vinegar Nutrition 0.000 claims 1
- 239000000052 vinegar Substances 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004898 kneading Methods 0.000 abstract 3
- 230000015271 coagulation Effects 0.000 abstract 2
- 238000005345 coagulation Methods 0.000 abstract 2
- 235000013330 chicken meat Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229920006395 saturated elastomer Polymers 0.000 abstract 1
- 239000000686 essence Substances 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 5
- 241000206575 Chondrus crispus Species 0.000 description 5
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- -1 no moisture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a making method of fish sausages. The making method comprises the following steps of preparing emulsion paste, performing kneading in a chopping pot, performing kneading with salt, performing kneading with seasoning, filling sausage casings with the emulsion paste, performing gel coagulation, performing sterilizing, performing cleaning and performing drying. In the making process, the emulsion paste is added, so that the proportion of protein is increased, and the water absorption amount of the protein is high, the water preserving capability is improved, and the elasticity is good. After the sausage casings are filled with the emulsion paste, a low-temperature gel coagulation technology is additionally performed, and then sterilizing is performed, so that the fish sausages are completely cooked, and the mouth feel is improved. Compared with conventional disposable curing, the mouth feel is chewier, tender and smoother, so that refreshing, smooth, tender and chewy mouth feel of products are guaranteed, the water is saturated, the elasticity is high, and the fish sausages are chewy, low in starch content and low in cost. The fish sausages contain fish meat and chicken meat, are rich in nutrition and good in flavor.
Description
Technical field
The present invention relates to food processing technology field is and in particular to a kind of preparation method of fish intestines.
Background technology
Intestines based article is the product that a kind of depth is liked by consumer, and streets and lanes are seen everywhere.But traditional intestines class is done
Slag, no moisture, starch are many, and mouthfeel is not good, and nutritive value is not high.Therefore, develop in good taste, nutritious intestines class have wide
Market prospects.
Content of the invention
It is an object of the present invention to provide a kind of preparation method of fish intestines, to solve the deficiencies in the prior art.
The present invention employs the following technical solutions：
A kind of preparation method of fish intestines, comprises the steps：
Step one, the preparation of emulsion paste：Edible ice is added and cuts to mix in pot and smash, add soybean protein and cut and mix to surface
Glossy toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, its
In, edible ice, soybean protein, the mass ratio of show condition are 4.5-5.5:1:1-1.5；
Step 2, empty arena：Defrosting copper dish by the defrosting cod minced fillet of 65-75 mass parts section and the section of 5-15 mass parts
Fish minced fillet is added to cut and mixes in pot, cuts and mixes the chicken adding the section of 15-25 mass parts to no bulk minced fillet, cuts and mix to no bulk
Chicken, adds 3-4 mass parts taste continuous heavy rain, continues to cut and mixes to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Mix addition 1-2 mass parts salt in pot in cutting of step 2, cut and mix uniformly, add 35-40 afterwards
Mass parts frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：10-16 mass parts show condition and 18-20 mass parts frozen water are added to cutting of step 3 and mix pot
In, cut and mix to no obvious show condition particle, the emulsion paste of addition 20-30 mass parts step one preparation, 5-9 mass parts egg white, 0.5-
1.5 mass parts maltose, cut and mix uniformly, add 0.7-0.9 mass parts white sugar, 0.3-0.8 mass parts monosodium glutamate, 0.3-0.5 matter
Amount part carragheen, 2-2.5 mass parts flavoring essence, 8-12 mass parts iblet or cheese's grain, cut and mix uniformly, add 8-12 matter afterwards
Amount part acetate starch, cuts and mixes uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, at 42-45 DEG C, gel 50-70 divides
Clock；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized at 110-120 DEG C 10-12 minute, and cleaning is dried
Dry.
Further, the casing of step 5 is PVDC casing.
Further, step 7 rises to 110-120 DEG C in 4-6 minute, is sterilized.
Further, at 40-48 DEG C, the temperature of drying is at 42-48 DEG C for the water temperature of step 7 cleaning.
Beneficial effects of the present invention：
1st, in manufacturing process of the present invention, increased emulsion paste, improve the ratio of protein, albumen water absorption is big, water-retaining property
Increase, elasticity is good；The technique increasing low temperature gel after bowel lavage, reaches while sterilization afterwards and cures completely, and mouthfeel improves, than biography
The mouthfeel more Q bullet of the disposable curing of system is more soft；Thus ensureing the smooth tender Q of product, water saturation, resilient enough, there is chewy texture,
Starch is few, low cost.
2nd, the existing flesh of fish of the present invention also has chicken, and nutritious, local flavor is good.
Specific embodiment
With reference to embodiment, the present invention is done and further explain.The following example is merely to illustrate the present invention, but
It is not used to limit the practical range of the present invention.
A kind of preparation method of fish intestines, comprises the steps：
Step one, the preparation of emulsion paste：Edible ice is added and cuts to mix in pot and smash, add soybean protein and cut and mix to surface
Glossy toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, its
In, edible ice, soybean protein, the mass ratio of show condition are 4.5-5.5:1:1-1.5；
Step 2, empty arena：Defrosting copper dish by the defrosting cod minced fillet of 65-75 mass parts section and the section of 5-15 mass parts
Fish minced fillet is added to cut and mixes in pot, cuts and mixes the chicken adding the section of 15-25 mass parts to no bulk minced fillet, cuts and mix to no bulk
Chicken, adds 3-4 mass parts taste continuous heavy rain, continues to cut and mixes to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Mix addition 1-2 mass parts salt in pot in cutting of step 2, cut and mix uniformly, add 35-40 afterwards
Mass parts frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：10-16 mass parts show condition and 18-20 mass parts frozen water are added to cutting of step 3 and mix pot
In, cut and mix to no obvious show condition particle, the emulsion paste of addition 20-30 mass parts step one preparation, 5-9 mass parts egg white, 0.5-
1.5 mass parts maltose, cut and mix uniformly, add 0.7-0.9 mass parts white sugar, 0.3-0.8 mass parts monosodium glutamate, 0.3-0.5 matter
Amount part carragheen, 2-2.5 mass parts flavoring essence, 8-12 mass parts iblet or cheese's grain, cut and mix uniformly, add 8-12 matter afterwards
Amount part acetate starch, cuts and mixes uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in PVDC casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, at 42-45 DEG C, gel 50-70 divides
Clock；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized at 110-120 DEG C 10-12 minute (4-6 minute
Rise to 110-120 DEG C), 40-48 DEG C of water cleaning, 42-48 DEG C of drying.
Each composition that following examples are related to is food-grade, and the flavoring essence of step 4 is fruit flavor flavoring essence.
Embodiment 1
A kind of preparation method of fish intestines, comprises the steps：
Step one, the preparation of emulsion paste：Edible ice is added and cuts to mix in pot and smash, add soybean protein and cut and mix to surface
Glossy toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, its
In, edible ice, soybean protein, the mass ratio of show condition are 5:1:1；
Step 2, empty arena：Defrosting copper dish fish fish by the defrosting cod minced fillet of 70 mass parts sections and the section of 10 mass parts
Gruel is added to cut and mixes in pot, cuts and mixes to no bulk minced fillet, adds the chicken of 20 mass parts sections, cuts and mix to no bulk chicken, plus
Enter 3.5 mass parts taste continuous heavy rains, continue to cut and mix to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Cutting to mix and add 1.5 mass parts salt in pot in step 2, cuts and mixes uniformly, add 38 mass afterwards
Part frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：13 mass parts show conditions and 19 mass parts frozen water are added to cutting of step 3 mix in pot, cut and mix
To no obvious show condition particle, the emulsion paste of addition 25 mass parts steps one preparation, 6 mass parts egg white, 1 mass parts maltose, cut
Mix uniformly, add 0.8 mass parts white sugar, 0.5 mass parts monosodium glutamate, 0.45 mass parts carragheen, 2.25 mass parts flavoring essences,
10 mass parts iblets, cut and mix uniformly, add 10 mass parts acetate starch afterwards, cut and mix uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in PVDC casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, gel 60 minutes at 43 DEG C；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized 11 minutes at 118 DEG C and (rises to 118 within 5 minutes
DEG C), 45 DEG C of water cleanings, 45 DEG C of drying.
Embodiment 2
A kind of preparation method of fish intestines, comprises the steps：
Step one, the preparation of emulsion paste：Edible ice is added and cuts to mix in pot and smash, add soybean protein and cut and mix to surface
Glossy toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, its
In, edible ice, soybean protein, the mass ratio of show condition are 4.5:1:1；
Step 2, empty arena：Defrosting copper dish fish minced fillet by the defrosting cod minced fillet of 65 mass parts sections and the section of 5 mass parts
It is added to cut and mixes in pot, cut and mix to no bulk minced fillet, add the chicken of 15 mass parts sections, cut and mix to no bulk chicken, add 3
Mass parts taste continuous heavy rain, continues to cut and mixes to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Cutting to mix and add 1 mass parts salt in pot in step 2, cuts and mixes uniformly, add 35 mass parts afterwards
Frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：10 mass parts show conditions and 18 mass parts frozen water are added to cutting of step 3 mix in pot, cut and mix
To no substantially show condition particle, add the emulsion paste of 20 mass parts steps one preparations, 5 mass parts egg white, 0.5 mass parts maltose,
Cut and mix uniformly, add 0.7 mass parts white sugar, 0.3 mass parts monosodium glutamate, 0.3 mass parts carragheen, 2 mass parts flavoring essences, 8
Mass parts cheese's grain, cuts and mixes uniformly, add 8 mass parts acetate starch afterwards, cuts and mixes uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in PVDC casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, gel 50 minutes at 42 DEG C；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized 10 minutes at 110 DEG C and (rises to 110 within 4 minutes
DEG C), 40 DEG C of water cleanings, 42 DEG C of drying.
Embodiment 3
A kind of preparation method of fish intestines, comprises the steps：
Step one, the preparation of emulsion paste：Edible ice is added and cuts to mix in pot and smash, add soybean protein and cut and mix to surface
Glossy toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, its
In, edible ice, soybean protein, the mass ratio of show condition are 5.5:1:1.5；
Step 2, empty arena：Defrosting copper dish fish fish by the defrosting cod minced fillet of 75 mass parts sections and the section of 15 mass parts
Gruel is added to cut and mixes in pot, cuts and mixes to no bulk minced fillet, adds the chicken of 25 mass parts sections, cuts and mix to no bulk chicken, plus
Enter 4 mass parts taste continuous heavy rains, continue to cut and mix to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Cutting to mix and add 2 mass parts salt in pot in step 2, cuts and mixes uniformly, add 40 mass parts afterwards
Frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：16 mass parts show conditions and 20 mass parts frozen water are added to cutting of step 3 mix in pot, cut and mix
To no substantially show condition particle, add the emulsion paste of 30 mass parts steps one preparations, 9 mass parts egg white, 1.5 mass parts maltose,
Cut and mix uniformly, add 0.9 mass parts white sugar, 0.8 mass parts monosodium glutamate, 0.5 mass parts carragheen, 2.5 mass parts flavoring essences,
12 mass parts iblets, cut and mix uniformly, add 12 mass parts acetate starch afterwards, cut and mix uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in PVDC casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, gel 70 minutes at 45 DEG C；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized 12 minutes at 120 DEG C and (rises to 120 within 6 minutes
DEG C), 48 DEG C of water cleanings, 48 DEG C of drying.
Claims (4)
1. a kind of preparation method of fish intestines is it is characterised in that comprise the steps：
Step one, the preparation of emulsion paste：Edible ice is added to cut to mix in pot and smashes, adding soybean protein and cutting to mix has light to surface
Damp toughness no particle, adds show condition to cut afterwards and mixes show condition particle no obvious to glossy toughness, prepared emulsion paste, wherein, food
Mass ratio with ice, soybean protein, show condition is 4.5-5.5:1:1-1.5；
Step 2, empty arena：Defrosting copper dish fish fish by the defrosting cod minced fillet of 65-75 mass parts section and the section of 5-15 mass parts
Gruel is added to cut and mixes in pot, cuts and mixes the chicken adding the section of 15-25 mass parts to no bulk minced fillet, cuts and mix to no bulk chicken,
Add 3-4 mass parts taste continuous heavy rain, continue to cut and mix to toughness, no obvious naked eyes particle；
Step 3, salt are beaten：Mix addition 1-2 mass parts salt in pot in cutting of step 2, cut and mix uniformly, add 35-40 mass afterwards
Part frozen water, cuts and mixes uniformly；
Step 4, seasoning are beaten：10-16 mass parts show condition and 18-20 mass parts frozen water are added to cutting of step 3 mix in pot, cut
Mix to no obvious show condition particle, the emulsion paste of addition 20-30 mass parts step one preparation, 5-9 mass parts egg white, 0.5-1.5 matter
Amount part maltose, cuts and mixes uniformly, add 0.7-0.9 mass parts white sugar, 0.3-0.8 mass parts monosodium glutamate, 0.3-0.5 mass parts card
Draw glue, 2-2.5 mass parts flavoring essence, 8-12 mass parts iblet or cheese's grain, cut and mix uniformly, add 8-12 mass parts vinegar afterwards
Acid esters starch, cuts and mixes uniformly；
Step 5, bowel lavage：The slurry that step 4 is obtained pours in casing, degassing, sealing；
Step 6, gel：The fish having filled intestines are immersed in the gel groove of dress water, gel 50-70 minute at 42-45 DEG C；
Step 7, sterilization, cleaning, drying：Fish intestines after gel are sterilized at 110-120 DEG C 10-12 minute, cleaning, drying.
2. the preparation method of fish intestines according to claim 1 is it is characterised in that the casing of step 5 is PVDC casing.
3. the preparation method of fish intestines according to claim 1 is it is characterised in that step 7 rises to 110-120 in 4-6 minute
DEG C, sterilized.
4. fish intestines according to claim 1 preparation method it is characterised in that step 7 cleaning water temperature at 40-48 DEG C,
The temperature dried is at 42-48 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826128.2A CN106387716A (en) | 2016-09-18 | 2016-09-18 | Making method of fish sausages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610826128.2A CN106387716A (en) | 2016-09-18 | 2016-09-18 | Making method of fish sausages |
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| Publication Number | Publication Date |
|---|---|
| CN106387716A true CN106387716A (en) | 2017-02-15 |
Family
ID=57997193
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610826128.2A Pending CN106387716A (en) | 2016-09-18 | 2016-09-18 | Making method of fish sausages |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107048240A (en) * | 2017-04-28 | 2017-08-18 | 山东微山湖经贸实业有限公司 | A kind of minced fillet lime-preserved egg composite filling ham sausage and preparation method thereof |
| CN107095204A (en) * | 2017-04-28 | 2017-08-29 | 渤海大学 | High calcium cheese's fish sausage and preparation method thereof |
| CN107183572A (en) * | 2017-05-17 | 2017-09-22 | 华中农业大学 | A kind of lotus root starch fish intestines and preparation method thereof |
| CN107668583A (en) * | 2017-09-19 | 2018-02-09 | 中南林业科技大学 | A kind of production method of oyster meat gruel gel products |
| CN107821999A (en) * | 2017-09-18 | 2018-03-23 | 河南尚品食品有限公司 | A kind of fish sausage and preparation method thereof |
| CN108719851A (en) * | 2018-05-23 | 2018-11-02 | 山东惠发食品股份有限公司 | A kind of surimi product and its processing technology of translucent skin package |
| CN108936358A (en) * | 2018-08-15 | 2018-12-07 | 山东佳士博食品有限公司 | A kind of elastomeric crackling cheese intestines of delicious meat and preparation method thereof |
| CN111480814A (en) * | 2019-11-26 | 2020-08-04 | 天津科技大学 | Processing method of double-protein vegetable fish sausage |
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Application publication date: 20170215 |