CN106722395A - A kind of preparation method of caraway snakeheaded fish ball - Google Patents
A kind of preparation method of caraway snakeheaded fish ball Download PDFInfo
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- CN106722395A CN106722395A CN201611227074.4A CN201611227074A CN106722395A CN 106722395 A CN106722395 A CN 106722395A CN 201611227074 A CN201611227074 A CN 201611227074A CN 106722395 A CN106722395 A CN 106722395A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 84
- 235000005747 Carum carvi Nutrition 0.000 title claims abstract description 58
- 240000000467 Carum carvi Species 0.000 title claims abstract description 58
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 23
- 230000018044 dehydration Effects 0.000 claims abstract description 13
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 13
- 230000009172 bursting Effects 0.000 claims abstract description 9
- 230000000844 anti-bacterial effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 6
- 239000000084 colloidal system Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 11
- 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 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 238000003801 milling Methods 0.000 claims description 10
- 238000004898 kneading Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000000227 grinding Methods 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 7
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000008935 nutritious Nutrition 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 5
- 239000011575 calcium Substances 0.000 abstract description 5
- 229910052791 calcium Inorganic materials 0.000 abstract description 5
- 239000012467 final product Substances 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 210000003625 skull Anatomy 0.000 abstract description 4
- 235000013311 vegetables Nutrition 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 239000000047 product Substances 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000031650 Surgical Wound Infection Diseases 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000008188 pellet Substances 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting 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
- 239000013049 sediment Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000017423 tissue regeneration Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000029663 wound healing Effects 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 kind of preparation method of caraway snakeheaded fish ball, comprise the following steps：（1）Feedstock treating；（2）Prepare minced fillet；（3）Prepare fish-bone mud；（4）Prepare caraway slurry；（5）Beat treatment of bursting；（6）Beat and obtained final product after shaping, cooking, cooling, quick-frozen, packaging after bursting.Miniaturization caraway slurry is being prepared into after caraway bactericidal dehydration of the present invention, influence of the vegetables bacterium to shelf life of products is being reduced, so as to improve the shelf-life of fish ball；Caraway slurry incorporates the fishy smell that the flesh of fish is pushed down in fish ball, and giving out fragrance, makes fish ball delicate fragrance good to eat, balanced nutritious；Snakeheaded fish skull is also used in preparation process, while increased snakeheaded fish ball calcium substance, unnecessary waste is also reduced.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of caraway snakeheaded fish ball.
Background technology
Snakeheaded fish is a kind of common food fish in China, and individual big, growth is fast, economic worth is high.Snakeheaded fish spur is few, containing meat
Rate is high, and nutritious, higher than protein contained by chicken, beef.Snakeheaded fish as medicinal with removing blood stasis for promoting tissue regeneration, take good care of by nourishing
The effects such as, there is surgical site infections, edible snakeheaded fish myogenic to enrich blood, and promote the effect of wound healing, with very abundant nutrition
Value.
Snakeheaded fish ball is the pellet food being made for main Raw material processing with snakeheaded fish gruel, due to its delicious flavour, is not fed up with eating more,
Dessert dispensing can be made, can also make soup, be more suitable for used by Shabu pot, so that very popular.The making raw material of traditional snakeheaded fish ball
It is that to use fresh snakeheaded fish meat be primary raw material, used as auxiliary material, not smooth enough, taste is single for starch and salt, while nutritionally
Lack some vitamins and mineral matter, this is accomplished by adding a certain amount of vegetables and can also enrich black while removing fishy odor is removed
The taste of fish ball, it is balanced nutritious.And snakeheaded fish head and fish-bone are typically discarded without the waste of fish head bone being caused, while reducing
The content of calcium substance.
The content of the invention
The present invention seeks to the disadvantages mentioned above for overcoming prior art to exist, there is provided a kind of preparation method of caraway snakeheaded fish ball,
Caraway snakeheaded fish ball prepared by the method can also enrich the taste of snakeheaded fish ball while removing fishy odor is removed, balanced nutritious, prepare
During also use snakeheaded fish skull, while increased snakeheaded fish ball calcium substance, also reduce unnecessary waste.
To achieve the above object, the technology used in the present invention means are：A kind of preparation method of caraway snakeheaded fish ball, including
Following steps：（1）Feedstock treating：Fresh snakeheaded fish is scaled, is cleaned up after internal organ and tail, then by fish head and fish status from
And carry out adopting meat, rinse fish head and the flesh of fish；（2）Prepare minced fillet：By the flesh of fish after rinsing through strainer refined filtration and colloid mill fine grinding,
The miniaturization snakeheaded fish that fineness is obtained for 100-120 μm is rotten；（3）Prepare fish-bone mud：Fish head after rinsing is levigate through bone mud machine, so
The fish-bone mud that particle diameter is 0.3-0.4 μm is obtained after rinsing 3-5 times by water through kibbling mill, atomizer mill and milling treatment of colloid successively；
（4）Prepare caraway slurry：By caraway is cleaned, removal of impurities pretreatment, chopping into the fresh caraway of 1.5-2cm off carries out bactericidal dehydration, dehydration
Caraway afterwards adds water through kibbling mill, atomizer mill and milling treatment of colloid successively, obtains the miniaturization caraway that fineness is 130-140 μm
Slurry；（5）Beat and burst：By weight, by 70-75 parts of miniaturization minced fillet, fish-bone mud 10-15 parts, miniaturization caraway starch 10-15 parts,
Carry out beating routed treatment in starch 6-8 parts, salt 1-2 parts, white sugar 1-2 parts and flavoring 1-2 parts addition mixing and kneading machine；（6）Beat after bursting
Obtained final product after shaping, cooking, cooling, quick-frozen, packaging.
Further, step（1）In, it is put into 2-3 DEG C of water and rinses twice, every time rinsing 3 hour.
Further, step（5）In, beat under compound after bursting is placed on 0-2 DEG C of environment and stand 2-3 hours, prepare
Fish ball mouthfeel more chewy.
Further, step（5）In, put miniaturization minced fillet, fish-bone mud and miniaturization caraway slurry into mixing and kneading machine first and enter
Row is beaten and is burst, and adds white sugar to beat and bursts 3-4 minutes, and temperature control is at -2 DEG C to -1 DEG C；Add salt and flavoring to beat to burst 4-5 points
Clock, temperature control is at 0-2 DEG C；Add starch to beat to burst 1-2 minutes, temperature control is at 2-3 DEG C.This kind of charging sequence and arena are burst the time
With the control of temperature so that the fish ball smooth in taste prepared, high resilience, unique flavor is fragrant and oiliness.
The beneficial effects of the invention are as follows：Miniaturization caraway slurry is being prepared into after caraway bactericidal dehydration, vegetables bacterium is being reduced
Influence to shelf life of products, so as to improve the shelf-life of fish ball；Caraway slurry pushes down the fishy smell of the flesh of fish in incorporating fish ball, and distributes
Delicate fragrance, makes fish ball delicate fragrance good to eat, balanced nutritious；Snakeheaded fish skull is also used in preparation process, snakeheaded fish ball calcium substance is being increased
While, also reduce unnecessary waste.
Specific embodiment
The present invention is will be better understood that by following embodiments.
Embodiment 1
A kind of preparation method of caraway snakeheaded fish ball, comprises the following steps：（1）Feedstock treating：Fresh snakeheaded fish is scaled, internal organ and tail
Cleaned up after bar, then by fish head and fish status from and carry out adopting meat, fish head and the flesh of fish are rinsed twice in being put into 2-3 DEG C of water,
Rinse 3 hours every time；（2）Prepare minced fillet：By the flesh of fish after rinsing through strainer refined filtration and colloid mill fine grinding, prepared fineness is
100 μm of miniaturization snakeheaded fish is rotten；（3）Prepare fish-bone mud：Fish head after rinsing is levigate through bone mud machine, then rinse 3-5 through water
The fish-bone mud that particle diameter is 0.3 μm is obtained after secondary through kibbling mill, atomizer mill and milling treatment of colloid successively；（4）Prepare caraway slurry：Will
Caraway is cleaned, removal of impurities pretreatment, and the fresh caraway for chopping into 1.5cm off carries out bactericidal dehydration, the caraway after dehydration add water successively through
Kibbling mill, atomizer mill and milling treatment of colloid, obtain the miniaturization caraway slurry that fineness is 130 μm；（5）Beat and burst：By weight, will
1 part of 70 parts of miniaturization minced fillet, 10 parts of fish-bone mud, 10 parts of miniaturization caraway slurry, 6 parts of starch, 1 part of salt, 1 part of white sugar and flavoring
Carry out beating routed treatment in addition mixing and kneading machine, putting miniaturization minced fillet, fish-bone mud and miniaturization caraway slurry into mixing and kneading machine first is carried out
Beat and burst, add white sugar to beat and burst 3 minutes, and temperature control is at -2 DEG C；Add salt and flavoring to beat to burst 4 minutes, temperature control is 0
℃；Add starch to beat to burst 1 minute, temperature control is beaten under compound after bursting is placed on 0 DEG C of environment and stand 2 hours at 2 DEG C；（6）Beat and burst
By shaping, cook, cooling, it is quick-frozen, packaging after obtain final product.
Embodiment 2
A kind of preparation method of caraway snakeheaded fish ball, comprises the following steps：（1）Feedstock treating：Fresh snakeheaded fish is scaled, internal organ and tail
Cleaned up after bar, then by fish head and fish status from and carry out adopting meat, fish head and the flesh of fish are rinsed twice in being put into 3 DEG C of water, often
Secondary rinsing 3 hours；（2）Prepare minced fillet：By the flesh of fish after rinsing through strainer refined filtration and colloid mill fine grinding, it is 120 μ that fineness is obtained
The miniaturization snakeheaded fish of m is rotten；（3）Prepare fish-bone mud：Fish head after rinsing is levigate through bone mud machine, then through water rinse 5 times after according to
It is secondary through kibbling mill, atomizer mill and milling treatment of colloid, obtain the fish-bone mud that particle diameter is 0.4 μm；（4）Prepare caraway slurry：Caraway is passed through
Cleaning, removal of impurities pretreatment, the fresh caraway for chopping into 2cm off carry out bactericidal dehydration, and the caraway after dehydration adds water through kibbling mill, carefully successively
Grinding machine and milling treatment of colloid, obtain the miniaturization caraway slurry that fineness is 140 μm；（5）Beat and burst：By weight, by miniaturization fish
It is routed that rotten 75 parts, 15 parts of fish-bone mud, miniaturization caraway starch 15 parts, 8 parts of starch, 2 parts of salt, 2 parts of white sugar and 2 parts of addition arenas of flavoring
Carry out beating routed treatment in machine, putting miniaturization minced fillet, fish-bone mud and miniaturization caraway slurry into mixing and kneading machine first carries out beating routed, adds
White sugar is beaten and is burst 4 minutes, and temperature control is at -1 DEG C；Add salt and flavoring to beat to burst 5 minutes, temperature control is at 2 DEG C；Add and form sediment
Powder is beaten and is burst 2 minutes, and temperature control is beaten under compound after bursting is placed on 2 DEG C of environment and stand 3 hours at 3 DEG C；（6）Beat burst after through shaping,
Obtained final product after cooking, cooling, quick-frozen, packaging.
Embodiment 3
A kind of preparation method of caraway snakeheaded fish ball, comprises the following steps：（1）Feedstock treating：Fresh snakeheaded fish is scaled, internal organ and tail
Cleaned up after bar, then by fish head and fish status from and carry out adopting meat, fish head and the flesh of fish are rinsed twice in being put into 2.5 DEG C of water,
Rinse 3 hours every time；（2）Prepare minced fillet：By the flesh of fish after rinsing through strainer refined filtration and colloid mill fine grinding, prepared fineness is
110 μm of miniaturization snakeheaded fish is rotten；（3）Prepare fish-bone mud：Fish head after rinsing is levigate through bone mud machine, then rinsed 4 times through water
Obtain the fish-bone mud that particle diameter is 0.35 μm through kibbling mill, atomizer mill and milling treatment of colloid successively afterwards；（4）Prepare caraway slurry：By perfume (or spice)
Dish is cleaned, removal of impurities pretreatment, and the fresh caraway for chopping into 1.7cm off carries out bactericidal dehydration, and the caraway after dehydration adds water through thick successively
Grinding machine, atomizer mill and milling treatment of colloid, obtain the miniaturization caraway slurry that fineness is 135 μm；（5）Beat and burst：By weight, will be micro-
73 parts of minced fillet of refinement, 13 parts of fish-bone mud, 13 parts of miniaturization caraway slurry, 7 parts of starch, 1.5 parts of salt, 1.5 parts of white sugar and flavoring
Carry out beating routed treatment in 1.5 parts of addition mixing and kneading machines, put miniaturization minced fillet, fish-bone mud and miniaturization caraway slurry into mixing and kneading machine first
Beat and burst, add white sugar to beat and burst 3.5 minutes, and temperature control is at -1.5 DEG C；Add salt and flavoring to beat to burst 4.5 minutes,
Temperature control is at 1 DEG C；Add starch to beat to burst 1.5 minutes, temperature control is at 2.5 DEG C；Beat compound after bursting be placed on it is quiet under 1 DEG C of environment
Put 2.5 hours；（6）Beat and obtained final product after shaping, cooking, cooling, quick-frozen, packaging after bursting.
Miniaturization caraway slurry is being prepared into after caraway bactericidal dehydration, influence of the vegetables bacterium to shelf life of products is being reduced,
So as to improve the shelf-life of fish ball；Caraway slurry incorporates the fishy smell that the flesh of fish is pushed down in fish ball, and giving out fragrance, makes the fish ball delicate fragrance can
Mouthful, it is balanced nutritious；Snakeheaded fish skull is also used in preparation process, while increased snakeheaded fish ball calcium substance, is also reduced not
Necessary waste.
Specific embodiment only of the invention, it is not limited to which this, any one skilled in the art exists
The invention discloses technical scope in, change or replacement can be readily occurred in, should all be included within the scope of the present invention.
Claims (4)
1. a kind of preparation method of caraway snakeheaded fish ball, it is characterised in that：Comprise the following steps：（1）Feedstock treating：By fresh snakeheaded fish
Scale, clean up after internal organ and tail, then by fish head and fish status from and carry out adopting meat, rinse fish head and the flesh of fish；（2）System
Standby minced fillet：By the flesh of fish after rinsing through strainer refined filtration and colloid mill fine grinding, the miniaturization snakeheaded fish that fineness is for 100-120 μm is obtained
It is rotten；（3）Prepare fish-bone mud：Fish head after rinsing is levigate through bone mud machine, then through water rinse 3-5 times after successively through kibbling mill,
Atomizer mill and milling treatment of colloid, obtain the fish-bone mud that particle diameter is 0.3-0.4 μm；（4）Prepare caraway slurry：By caraway it is cleaned, remove
Miscellaneous pretreatment, the fresh caraway for chopping into 1.5-2cm off carries out bactericidal dehydration, and the caraway after dehydration adds water through kibbling mill, fine grinding successively
Machine and milling treatment of colloid, obtain the miniaturization caraway that fineness is 130-140 μm and starch；（5）Beat and burst：By weight, by miniaturization
Minced fillet 70-75 parts, fish-bone mud 10-15 parts, miniaturization caraway starch 10-15 parts, starch 6-8 parts, salt 1-2 parts, white sugar 1-2 parts and
Carry out beating routed treatment in flavoring 1-2 parts of addition mixing and kneading machine；（6）Beat burst after through shaping, cook, cooling, it is quick-frozen, packaging after i.e.
.
2. the preparation method of caraway snakeheaded fish ball according to claim 1, it is characterised in that：Step（1）In, it is put into 2-3 DEG C
Rinsed in water twice, every time rinsing 3 hours.
3. the preparation method of caraway snakeheaded fish ball according to claim 1, it is characterised in that：Step（5）In, beat and mix after bursting
Material stands 2-3 hours under being placed on 0-2 DEG C of environment.
4. the preparation method of caraway snakeheaded fish ball according to claim 1, it is characterised in that：Step（5）In, first will be fine
Change minced fillet, fish-bone mud and miniaturization caraway slurry put mixing and kneading machine into and carry out beating routed, add white sugar arena to burst 3-4 minutes, and temperature control
At -2 DEG C to -1 DEG C；Add salt and flavoring to beat to burst 4-5 minutes, temperature control is at 0-2 DEG C；Add starch to beat to burst 1-2 minutes,
Temperature control is at 2-3 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611227074.4A CN106722395A (en) | 2016-12-27 | 2016-12-27 | A kind of preparation method of caraway snakeheaded fish ball |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611227074.4A CN106722395A (en) | 2016-12-27 | 2016-12-27 | A kind of preparation method of caraway snakeheaded fish ball |
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| Publication Number | Publication Date |
|---|---|
| CN106722395A true CN106722395A (en) | 2017-05-31 |
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ID=58921675
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611227074.4A Withdrawn CN106722395A (en) | 2016-12-27 | 2016-12-27 | A kind of preparation method of caraway snakeheaded fish ball |
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| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN102429260A (en) * | 2011-12-19 | 2012-05-02 | 李�浩 | Fish balls with Chinese parsley and making method thereof |
| CN102551108A (en) * | 2012-01-09 | 2012-07-11 | 武汉梁子湖水产品加工有限公司 | High-calcium fish ball and manufacture method thereof |
| CN105475883A (en) * | 2015-11-24 | 2016-04-13 | 刘书元 | Caraway and catfish ball |
-
2016
- 2016-12-27 CN CN201611227074.4A patent/CN106722395A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160658A (en) * | 2011-03-30 | 2011-08-24 | 福州旭煌食品有限公司 | Method for processing vegetable fish balls |
| CN102429260A (en) * | 2011-12-19 | 2012-05-02 | 李�浩 | Fish balls with Chinese parsley and making method thereof |
| CN102551108A (en) * | 2012-01-09 | 2012-07-11 | 武汉梁子湖水产品加工有限公司 | High-calcium fish ball and manufacture method thereof |
| CN105475883A (en) * | 2015-11-24 | 2016-04-13 | 刘书元 | Caraway and catfish ball |
Non-Patent Citations (2)
| Title |
|---|
| 夏章英: "《渔业生产与经济管理》", 30 September 2011, 海洋出版社 * |
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|---|---|---|---|---|
| CN111920019A (en) * | 2020-08-17 | 2020-11-13 | 德清唯信食品有限公司 | Fish ball emulsification production process and production device |
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Application publication date: 20170531 |