CN106616555A - Preparation method of shrimp cakes - Google Patents
Preparation method of shrimp cakes Download PDFInfo
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- CN106616555A CN106616555A CN201610998252.7A CN201610998252A CN106616555A CN 106616555 A CN106616555 A CN 106616555A CN 201610998252 A CN201610998252 A CN 201610998252A CN 106616555 A CN106616555 A CN 106616555A
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- 239000005418 vegetable material Substances 0.000 claims abstract description 29
- 239000007788 liquid Substances 0.000 claims abstract description 22
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 14
- 239000002540 palm oil Substances 0.000 claims abstract description 14
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- 230000008014 freezing Effects 0.000 claims abstract description 7
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- 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 12
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 150000007523 nucleic acids Chemical class 0.000 claims description 11
- 102000039446 nucleic acids Human genes 0.000 claims description 11
- 108020004707 nucleic acids Proteins 0.000 claims description 11
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- 229920001285 xanthan gum Polymers 0.000 claims description 8
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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
- Confectionery (AREA)
- Seeds, Soups, And Other Foods (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention relates to the field of food, and particularly discloses a preparation method of shrimp cakes. The preparation method comprises the following steps: filling a cake type mold with vegetable materials, uniformly pouring paste liquid on the vegetable materials till gap positions are full of the paste liquid, putting shrimp powder above the vegetable materials, pressing till half of the shrimp powder is loaded into the vegetable materials to obtain semi-finished shrimp cakes, heating palm oil to 160 to 180 DEG C, separating the semi-finished shrimp cakes from the mold, putting the semi-finished shrimp cakes into the high temperature palm oil for oil frying for 60 to 80 seconds, taking out the semi-finished shrimp cakes when the semi-finished shrimp cakes are golden yellow, draining redundant oil, carrying out quick freezing to obtain finished shrimp cakes, packaging the finished shrimp cakes in different bags, and carrying out refrigeration preservation. According to the preparation method of the shrimp cakes, the shrimp cakes are prepared from shrimps and various vegetables; the shrimp cakes are subjected to quick freezing and refrigeration preservation after being subjected to high temperature oil frying; product nutrition can be locked, and the expiration date is long; meanwhile, the shrimp cakes taste delicious; when eating the shrimp cakes in a hungry state, people feel good full effect and high nutritional value; in ordinary times, the shrimp cakes are taken as snacks and have the effects of improving malnutrition, enhancing the immunity of a human body, invigorating the kidney and strengthening Yang and resisting premature senility.
Description
Technical field
The present invention relates to field of food, specifically discloses a kind of manufacture method of shrimp cake.
Background technology
Since stepping into 21 century, the living standard and quality of people will have further raising, and leisure and tourist industry will more
Plus it is prosperous.Therefore, people are to delicious, nutrition, health, the demand of quick, easy instant food, it will have greatly increasing
It is long.According to China Agricultural University Shen spring, two analysis experts of Shen Qun again, to the year two thousand twenty, global instant food is in whole food industry
In the share for accounting for, 20% or so will be brought up to from 5% or so of the nineties in 20th century, and at present instant food in food industry
Middle proportion, the U.S. is 16%, and China is only 5%, and market potential is quite big.
With the quickening of people's rhythm of life, many workers need Jing often to go on business, wherein many time is onboard spent
Cross, most people solves food problem using instant noodles or fast food, and dietary and nutrition cannot be ensured, existing
Full abdomen snacks are mostly breadlike products, and main component only has starch and carbohydrate, although can satisfy abdomen, but nutrition is unbalanced,
Now need a kind of to satisfy abdomen and nutrition is balanced and portable healthy food is meeting the demand of people.
The content of the invention
In order to solve technical problem present in prior art, it is an object of the invention to provide a kind of manufacturer of shrimp cake
Method, by shrimp and various vegetables shrimp cake is manufactured into, and after high temperature frying, quick-frozen, refrigeration keeping locks product nutrition, battalion to shrimp cake
Support, color and luster easily keeps, long shelf-life, while with good to eat mouthfeel, using with full abdomen effect and nutrition well when hungry
Value, can have as snacks use improves immunity that is malnutritive, strengthening human body, tonifying kidney and strengthening yang, premature senescence resistance at ordinary times.
The technical solution adopted in the present invention is as follows：
A kind of manufacture method of shrimp cake, comprises the steps：
（1）, play the preparation of powder
Tapioca, wheat weak flour and cornstarch mix must to beat powder standby；
（2）, vegetable materials preparation
By after onion, carrot, burdock, crowndaisy chrysanthemum chopping with step（1）Gained plays powder stirring mixing；
（3）, batter liquid preparation
By flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, Guar
Glue, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water mix to obtain batter liquid；
（4）, shrimp beat powder
Shrimp is decaptitated must decaptitate shrimp, be stained with outside the shrimp that decaptitates again and beat powder and obtain beating powder shrimp；
（5）, shrimp cake preparation
By step（2）Gained vegetable materials are filled in pie mould, by step（3）Gained batter liquid is uniformly drenched in vegetable materials
Above, batter liquid is filled up to clearance position, takes step（4）Gained beats powder shrimp and is placed into vegetable materials top, and pressing makes its half
As for semi-finished product shrimp cake is obtained in vegetable materials, palm oil is heated to into 160～180 DEG C, by above-mentioned semi-finished product shrimp cake break away from moulds
After be placed into fried in high temperature palm oil, take out after semi-finished product shrimp cake is in golden yellow, it is quick-frozen after unnecessary oil is leached to obtain into
Product shrimp cake, by finished product shrimp cake bag distribution packaging, refrigeration keeping, described quick freezing temperature is -30 degree, and the quick-frozen time is 30 minutes, institute
The refrigerated storage temperature stated is less than or equal to -18 degree；
The step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 20～30：35～40：35～40；
The step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 50～60：24～26：4～6：3～4：
8～10；
The step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, Huang
The weight ratio of virgin rubber, guar gum, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water is 130～150：80～
90：20～30：38～43：28～32：5～6：0.2～0.3：4～5：0.03～0.07：0.15～0.35：3～3.5：0.7～
0.9：0.2～0.3：7～8：4～6：445～465；
The step（4）In decaptitate shrimp and beat powder weight ratio be 35～45：2～4.
Sea shrimp sweet, tepor warm in nature, enters liver and kidney channel.Shrimp has tonifying kidney and strengthening yang, leads to antitoxin, the blood-nourishing controlling nocturnal emission with astringent drugs of breast, stagnation resolvation solution
Poison, beneficial gas grow sun, remove obstruction in channels to relieve pain, whet the appetite resolving sputum the effects such as.It is suitable for impotence due to deficiency of the kidney, premature ejaculation of passing out semen, alactation, muscles and bones pain
Bitterly, the patients such as tetany, whole body itch, skin ulcer, in poor health and neurasthenia；Modern medicine study confirmation,
The nutritive value of shrimp is high, can strengthen the immunity and sexual function of human body, tonifying kidney and strengthening yang, premature senescence resistance.
Further, the step（5）Middle palm oil temperature is 170 DEG C, and deep-fat frying time is 70 seconds.
Further, the step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 25：37.5：
37.5。
Further, the step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 56：25.5：5：
3.5：9.
Further, the step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, core
The weight ratio of acid, yeast powder, xanthans, guar gum, soybean oil, grease famous person, carrot pigment 0.26, salt, chilli powder and water
For 139.87：85.12：25.52：40.54：30.32：5.24：0.24：4.24：0.05：0.24：3.24：0.8：0.26：7.6：
5：454.16.
Further, the step（4）In decaptitate shrimp and beat powder weight ratio be 40：3.
Further, the step（4）Size specification is 40mm × 4mm × 4mm, Tong after middle onion, carrot, burdock chopping
Size specification is 15mm sections after wormwood artemisia chopping.
Further, the step（4）Described in shrimp specification be 100-200/500 grams.
Shrimp cake of the present invention, its advantage shows：
1st, outer crisp interior tender, with full abdomen, help digestion dual-use function.
2nd, shrimp is nutritious, and its meat is soft, easy to digest, in poor health and need the people for taking good care of to be fabulous after being ill
Food.
3rd, after high temperature frying, easily keep, and be convenient for carrying.
Specific embodiment
With reference to embodiments the present invention is further illustrated.
Embodiment 1
A kind of manufacture method of shrimp cake, comprises the steps：
（1）, play the preparation of powder
Tapioca, wheat weak flour and cornstarch mix must to beat powder standby；
（2）, vegetable materials preparation
By after onion, carrot, burdock, crowndaisy chrysanthemum chopping with step（1）Gained plays powder stirring mixing, wherein onion, carrot, burdock
Size specification is 40mm × 4mm × 4mm after chopping, and size specification is 15mm sections after crowndaisy chrysanthemum chopping；
（3）, batter liquid preparation
By flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, Guar
Glue, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water mix to obtain batter liquid；
（4）, shrimp beat powder
Shrimp is decaptitated must decaptitate shrimp, be stained with outside the shrimp that decaptitates again and beat powder and obtain beating powder shrimp, the specification of shrimp is 100-200/500
Gram；
（5）, shrimp cake preparation
By step（2）Gained vegetable materials are filled in pie mould, by step（3）Gained batter liquid is uniformly drenched in vegetable materials
Above, batter liquid is filled up to clearance position, takes step（4）Gained beats powder shrimp and is placed into vegetable materials top, and pressing makes its half
As for semi-finished product shrimp cake is obtained in vegetable materials, palm oil is heated to into 160 DEG C, will be placed after above-mentioned semi-finished product shrimp cake break away from moulds
Fried in high temperature palm oil, deep-fat frying time is 70 seconds, is taken out after semi-finished product shrimp cake is in golden yellow, after unnecessary oil is leached
Quick-frozen to obtain finished product shrimp cake, by finished product shrimp cake bag distribution packaging, refrigeration keeping, described quick freezing temperature is -30 degree, and the quick-frozen time is 30
Minute, described refrigerated storage temperature is less than or equal to -18 degree；
The step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 20：35：35；
The step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 50：24：4：3：8；
The step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, Huang
The weight ratio of virgin rubber, guar gum, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water is 130：80：20：38：
28：5：0.2：4：0.03：0.15：3：0.7：0.2：7：4：445；
The step（4）In decaptitate shrimp and beat powder weight ratio be 35：2.
Embodiment 2
A kind of manufacture method of shrimp cake, comprises the steps：
（1）, play the preparation of powder
Tapioca, wheat weak flour and cornstarch mix must to beat powder standby；
（2）, vegetable materials preparation
By after onion, carrot, burdock, crowndaisy chrysanthemum chopping with step（1）Gained plays powder stirring mixing, wherein onion, carrot, burdock
Size specification is 40mm × 4mm × 4mm after chopping, and size specification is 15mm sections after crowndaisy chrysanthemum chopping；
（3）, batter liquid preparation
By flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, Guar
Glue, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water mix to obtain batter liquid；
（4）, shrimp beat powder
Shrimp is decaptitated must decaptitate shrimp, be stained with outside the shrimp that decaptitates again and beat powder and obtain beating powder shrimp, the specification of shrimp is 100-200/500
Gram；
（5）, shrimp cake preparation
By step（2）Gained vegetable materials are filled in pie mould, by step（3）Gained batter liquid is uniformly drenched in vegetable materials
Above, batter liquid is filled up to clearance position, takes step（4）Gained beats powder shrimp and is placed into vegetable materials top, and pressing makes its half
As for semi-finished product shrimp cake is obtained in vegetable materials, palm oil is heated to into 180 DEG C, will be placed after above-mentioned semi-finished product shrimp cake break away from moulds
Fried in high temperature palm oil, deep-fat frying time is 70 seconds, is taken out after semi-finished product shrimp cake is in golden yellow, after unnecessary oil is leached
Quick-frozen to obtain finished product shrimp cake, by finished product shrimp cake bag distribution packaging, refrigeration keeping, described quick freezing temperature is -30 degree, and the quick-frozen time is 30
Minute, described refrigerated storage temperature is less than or equal to -18 degree；
The step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 30：40：40；
The step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 60：26：6：4：10；
The step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, Huang
The weight ratio of virgin rubber, guar gum, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water is 150：90：30：43：
32：6：0.3：5：0.07：0.35：3.5：0.9：0.3：8：6：465；
The step（4）In decaptitate shrimp and beat powder weight ratio be 45：4.
Embodiment 3
A kind of manufacture method of shrimp cake, comprises the steps：
（1）, play the preparation of powder
Tapioca, wheat weak flour and cornstarch mix must to beat powder standby；
（2）, vegetable materials preparation
By after onion, carrot, burdock, crowndaisy chrysanthemum chopping with step（1）Gained plays powder stirring mixing, wherein onion, carrot, burdock
Size specification is 40mm × 4mm × 4mm after chopping, and size specification is 15mm sections after crowndaisy chrysanthemum chopping；
（3）, batter liquid preparation
By flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, Guar
Glue, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water mix to obtain batter liquid；
（4）, shrimp beat powder
Shrimp is decaptitated must decaptitate shrimp, be stained with outside the shrimp that decaptitates again and beat powder and obtain beating powder shrimp, the specification of shrimp is 100-200/500
Gram；
（5）, shrimp cake preparation
By step（2）Gained vegetable materials are filled in pie mould, by step（3）Gained batter liquid is uniformly drenched in vegetable materials
Above, batter liquid is filled up to clearance position, takes step（4）Gained beats powder shrimp and is placed into vegetable materials top, and pressing makes its half
As for semi-finished product shrimp cake is obtained in vegetable materials, palm oil is heated to into 170 DEG C, will be placed after above-mentioned semi-finished product shrimp cake break away from moulds
Fried in high temperature palm oil, deep-fat frying time is 70 seconds, is taken out after semi-finished product shrimp cake is in golden yellow, after unnecessary oil is leached
Quick-frozen to obtain finished product shrimp cake, by finished product shrimp cake bag distribution packaging, refrigeration keeping, described quick freezing temperature is -30 degree, and the quick-frozen time is 30
Minute, described refrigerated storage temperature is less than or equal to -18 degree.
Wherein, the step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 25：37.5：37.5.
Wherein, the step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 56：25.5：5：3.5：
9。
Wherein, the step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid,
The weight ratio of yeast powder, xanthans, guar gum, soybean oil, grease famous person, carrot pigment 0.26, salt, chilli powder and water is
139.87：85.12：25.52：40.54：30.32：5.24：0.24：4.24：0.05：0.24：3.24：0.8：0.26：7.6：5：
454.16。
Wherein, the step（4）In decaptitate shrimp and beat powder weight ratio be 40：3.
Above content is only that affiliated those skilled in the art are to being retouched to present inventive concept example and explanation
The specific embodiment stated is made various modifications or supplements or substituted using similar mode, without departing from the design of invention
Or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (8)
1. a kind of manufacture method of shrimp cake, it is characterised in that comprise the steps：
（1）, play the preparation of powder
Tapioca, wheat weak flour and cornstarch mix must to beat powder standby；
（2）, vegetable materials preparation
By after onion, carrot, burdock, crowndaisy chrysanthemum chopping with step（1）Gained plays powder stirring mixing；
（3）, batter liquid preparation
By flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, Guar
Glue, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water mix to obtain batter liquid；
（4）, shrimp beat powder
Shrimp is decaptitated must decaptitate shrimp, be stained with outside the shrimp that decaptitates again and beat powder and obtain beating powder shrimp；
（5）, shrimp cake preparation
By step（2）Gained vegetable materials are filled in pie mould, by step（3）Gained batter liquid is uniformly drenched in vegetable materials
Above, batter liquid is filled up to clearance position, takes step（4）Gained beats powder shrimp and is placed into vegetable materials top, and pressing makes its half
As for semi-finished product shrimp cake is obtained in vegetable materials, palm oil is heated to into 160～180 DEG C, by above-mentioned semi-finished product shrimp cake break away from moulds
After be placed into the fried 60-80 seconds in high temperature palm oil, take out after semi-finished product shrimp cake is in golden yellow, will unnecessary oil leach after speed
Freeze to obtain finished product shrimp cake, by finished product shrimp cake bag distribution packaging, refrigeration keeping, described quick freezing temperature is -30 degree, and the quick-frozen time is 30 points
Clock, described refrigerated storage temperature is less than or equal to -18 degree；
The step（1）Middle tapioca, wheat weak flour and cornstarch weight ratio are 20～30：35～40：35～40；
The step（2）Middle onion, carrot, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 50～60：24～26：4～6：3～4：
8～10；
The step（3）Middle flour, wheat weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, Huang
The weight ratio of virgin rubber, guar gum, soybean oil, grease famous person, carrot pigment, salt, chilli powder and water is 130～150：80～
90：20～30：38～43：28～32：5～6：0.2～0.3：4～5：0.03～0.07：0.15～0.35：3～3.5：0.7～
0.9：0.2～0.3：7～8：4～6：445～465；
The step（4）In decaptitate shrimp and beat powder weight ratio be 35～45：2～4.
2. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（5）Middle palm oil temperature
Spend for 170 DEG C, deep-fat frying time is 70 seconds.
3. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（1）Middle tapioca,
Wheat weak flour and cornstarch weight ratio are 25：37.5：37.5.
4. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（2）Middle onion, Hu Luo
Fore-telling, burdock, crowndaisy chrysanthemum and the weight ratio for beating powder are 56：25.5：5：3.5：9.
5. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（3）Middle flour, wheat
Weak flour, converted starch, cornstarch, corn flour, monosodium glutamate, nucleic acid, yeast powder, xanthans, guar gum, soybean oil, grease name
The weight ratio of people, carrot pigment 0.26, salt, chilli powder and water is 139.87：85.12：25.52：40.54：30.32：
5.24：0.24：4.24：0.05：0.24：3.24：0.8：0.26：7.6：5：454.16.
6. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（4）In decaptitate shrimp and
The weight ratio for beating powder is 40：3.
7. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（4）Middle onion, Hu Luo
Size specification is 40mm × 4mm × 4mm after fore-telling, burdock chopping, and size specification is 15mm sections after crowndaisy chrysanthemum chopping.
8. a kind of manufacture method of shrimp cake according to claim 1, it is characterised in that the step（4）Described in shrimp
Specification is 100-200/500 grams.
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| CN201610998252.7A CN106616555A (en) | 2016-11-14 | 2016-11-14 | Preparation method of shrimp cakes |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610998252.7A CN106616555A (en) | 2016-11-14 | 2016-11-14 | Preparation method of shrimp cakes |
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Family
ID=58806574
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183584A (en) * | 2017-06-14 | 2017-09-22 | 秦皇岛那伽力食品科技有限公司 | One kind snow shrimp cake |
| CN107495198A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
| CN110870537A (en) * | 2019-12-18 | 2020-03-10 | 巢湖美维食品有限公司 | Preparation method of Milan shrimp cake |
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| CN104286971A (en) * | 2014-09-29 | 2015-01-21 | 刘韶娜 | Spicy shrimp cakes and preparation method thereof |
| CN104351618A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Vegetable and shrimp cake and preparation method thereof |
| CN104886657A (en) * | 2015-06-30 | 2015-09-09 | 琼州学院 | Healthy shrimp mince cake and processing method thereof |
| CN105455051A (en) * | 2015-12-15 | 2016-04-06 | 青岛新萌信息技术有限公司 | Vegetable and shrimp pie and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286971A (en) * | 2014-09-29 | 2015-01-21 | 刘韶娜 | Spicy shrimp cakes and preparation method thereof |
| CN104351618A (en) * | 2014-09-29 | 2015-02-18 | 刘韶娜 | Vegetable and shrimp cake and preparation method thereof |
| CN104886657A (en) * | 2015-06-30 | 2015-09-09 | 琼州学院 | Healthy shrimp mince cake and processing method thereof |
| CN105455051A (en) * | 2015-12-15 | 2016-04-06 | 青岛新萌信息技术有限公司 | Vegetable and shrimp pie and making method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107183584A (en) * | 2017-06-14 | 2017-09-22 | 秦皇岛那伽力食品科技有限公司 | One kind snow shrimp cake |
| CN107495198A (en) * | 2017-09-18 | 2017-12-22 | 蓬莱汇洋食品有限公司 | A kind of processing method for the water conservation sleeve-fish product that do not shell |
| CN110870537A (en) * | 2019-12-18 | 2020-03-10 | 巢湖美维食品有限公司 | Preparation method of Milan shrimp cake |
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Application publication date: 20170510 |