CN107259412A - A kind of vermicelli fish bean curd - Google Patents
A kind of vermicelli fish bean curd Download PDFInfo
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- CN107259412A CN107259412A CN201710571156.9A CN201710571156A CN107259412A CN 107259412 A CN107259412 A CN 107259412A CN 201710571156 A CN201710571156 A CN 201710571156A CN 107259412 A CN107259412 A CN 107259412A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 40
- 244000297694 fish poison bean Species 0.000 title claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 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 abstract description 12
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 12
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000014103 egg white Nutrition 0.000 claims abstract description 12
- 210000000969 egg white Anatomy 0.000 claims abstract description 12
- 235000015277 pork Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 12
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 12
- 239000003549 soybean oil Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 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 abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 30
- 239000000047 product Substances 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 15
- 238000007710 freezing Methods 0.000 claims description 15
- 230000008014 freezing Effects 0.000 claims description 15
- 239000011265 semifinished product Substances 0.000 claims description 15
- 238000010025 steaming Methods 0.000 claims description 10
- 238000007654 immersion Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 5
- 238000012163 sequencing technique Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 241000238557 Decapoda Species 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241001659573 Centriscus scutatus Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000015168 fish fingers Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of vermicelli fish bean curd, it is made up of the raw material of following parts by weight：30 parts~35 parts of minced fillet, 10 parts~15 parts of pork, 28 parts~30 parts of vermicelli, 3 parts~4 parts of egg white, 1 part~2 parts of separated protein powder, 10 parts~12 parts of frozen water, 2 parts~3 parts of starch, 2 parts~3 parts of soybean oil, 1.5 parts~2 parts of salt, 1 part~1.5 parts of white sugar.The invention provides a kind of vermicelli fish bean curd, the not only fragrance of existing fish bean curd, crisp texture, and the vermicelli full grains in fish bean curd, special taste, whole Making programme is simple, quick, nutritious strong and brisk in taste, instant, is that the allegro life of present people is brought conveniently.
Description
Technical field
The present invention relates to a kind of fish bean curd, specifically a kind of vermicelli fish bean curd.
Background technology
Fish bean curd is also known as fried breaded fish stick, to oppress as major ingredient, is twisted into muddy flesh and is equipped with other auxiliary materials and extrusion forming bulk, warp
Curing is fried to be formed, and because it has golden yellow good appearance, and can be eliminated bad smell, be favored by consumer.Eat it
Fragrant strongly fragrant, high resilience, and it is nutritious, it is the good material of chafing dish, cooking, spicy soup.Fish bean curd species in the market is numerous
It is many, there are peeled shrimp fish bean curd, inkfish fish bean curd, vegetables fish bean curd etc., but in the market also without a vermicelli and fish bean curd knot
The fish bean curd of conjunction.
The content of the invention
The invention provides a kind of vermicelli fish bean curd, the present invention is adopted the following technical scheme that to achieve the above object：
A kind of vermicelli fish bean curd, is made up of the raw material of following parts by weight：30 parts~35 parts of minced fillet, 10 parts of pork~15 parts, vermicelli
28 parts~30 parts, 3 parts~4 parts of egg white, 1 part~2 parts of separated protein powder, 10 parts~12 parts of frozen water, 2 parts of starch~3 parts, soybean oil
2 parts~3 parts, 1.5 parts~2 parts of salt, 1 part~1.5 parts of white sugar.
Above-mentioned vermicelli fish bean curd, it is characterised in that be made up of following steps：
Step 1: raw material pre-treatment, minced fillet is thawed to central temperature control at -2~2 DEG C, vermicelli are soaked with 80~90 DEG C of hot water
Bubble 20~30 minutes, then take out be cooled to 15~20 DEG C it is standby；
Mix, first enter pork in cutmixer Step 2: cutting, cut with 300r/min and mix 1min, then the minced fillet got ready is put into cut mixed
In machine, cut with 1800r/min and mix 1min, to viscosity is cut out, minced fillet is united, added salt, cut with 3600r/min and mix 2min, added
Separated protein powder, fresh egg white, are cut with 3600r/min and mix 2min, add starch, frozen water, and 3600r/min cuts 2min, adds soybean
Oil, 3600r/min cuts 2min, mixes and can be made into minced fillet fillings；
Step 3: the vermicelli after immersion are cut into chunks with band, per 3~5mm of segment length, it is added directly into after cutting in minced fillet fillings,
Then cut with 600r/min and mix 5min, fillings is made,
Step 4: shaping, charging pump is poured into by fillings, start Automatic-feeding pump, conveyer belt paving disk, vermicelli fish bean curd is made, will
Vermicelli fish bean curd loads unwheeling；
Step 5: steaming, start steam box power supply, unwheeling is pushed into steam box, two sections of steaming temperatures of setting, 60 DEG C of first paragraph, when
Between 15 minutes, 90 DEG C of second segment, the time is no more than 15 minutes, cooks according to car number adjustment time is steamed and can be made into semi-finished product；
Step 6: cooling, semi-finished product are placed in less than 10 DEG C environment, 15~20 DEG C of product temperature is cooled to；
Step 7: stripping and slicing, the semi-finished product after cooling are transported to conveyer belt stripping and slicing；
Step 8: fried sabot, pre-cooling pond precooling is directly entered by the product fried, by the control of precooling pond water temperature 20 DEG C it
It is interior, it is cooled in advance within 20 DEG C of product center temperature, selects qualified product sabot afterwards to the cold；
Step 9: quick-frozen, storage, product is promoted in quick freezing repository by the sequencing of process time, quick freezing repository temperature is maintained at -25 DEG C
Hereinafter, after freezing 4~6 hours, the outbound below -18 DEG C of the central temperature of product is packed, is got product.
Beneficial effects of the present invention：The invention provides a kind of vermicelli fish bean curd, the not only fragrance of existing fish bean curd, mouthfeel is felt well
It is crisp, and the vermicelli full grains in fish bean curd, special taste, whole Making programme is simple, quick, nutritious fragrance alcohol
Thickness, instant is that the allegro life of present people is brought conveniently.
Embodiment
Embodiment 1
A kind of vermicelli fish bean curd, is made up of the raw material of following parts by weight：30 parts of minced fillet, 10 parts of pork, 28 parts of vermicelli, 3 parts of egg white,
1 part of separated protein powder, 10 parts of frozen water, 2 parts of starch, 2 parts of soybean oil, 1.5 parts of salt, 1 part of white sugar.
Above-mentioned shrimp meat with bean curd, it is characterised in that be made up of following steps：
Step 1: raw material pre-treatment, minced fillet is thawed to central temperature control at -2~2 DEG C, vermicelli are soaked with 80~90 DEG C of hot water
Bubble 20~30 minutes, then take out be cooled to 15~20 DEG C it is standby；
Mix, first enter pork in cutmixer Step 2: cutting, cut with 300r/min and mix 1min, then the minced fillet got ready is put into cut mixed
In machine, cut with 1800r/min and mix 1min, to viscosity is cut out, minced fillet is united, added salt, cut with 3600r/min and mix 2min, added
Separated protein powder, fresh egg white, are cut with 3600r/min and mix 2min, add starch, frozen water, and 3600r/min cuts 2min, adds soybean
Oil, 3600r/min cuts 2min, mixes and can be made into minced fillet fillings；
Step 3: the vermicelli after immersion are cut into chunks with band, per 3~5mm of segment length, it is added directly into after cutting in minced fillet fillings,
Then cut with 600r/min and mix 5min, fillings is made,
Step 4: shaping, charging pump is poured into by fillings, start Automatic-feeding pump, conveyer belt paving disk, vermicelli fish bean curd is made, will
Vermicelli fish bean curd loads unwheeling；
Step 5: steaming, start steam box power supply, unwheeling is pushed into steam box, two sections of steaming temperatures of setting, 60 DEG C of first paragraph, when
Between 15 minutes, 90 DEG C of second segment, the time is no more than 15 minutes, cooks according to car number adjustment time is steamed and can be made into semi-finished product；
Step 6: cooling, semi-finished product are placed in less than 10 DEG C environment, 15~20 DEG C of product temperature is cooled to；
Step 7: stripping and slicing, the semi-finished product after cooling are transported to conveyer belt stripping and slicing；
Step 8: fried sabot, pre-cooling pond precooling is directly entered by the product fried, by the control of precooling pond water temperature 20 DEG C it
It is interior, it is cooled in advance within 20 DEG C of product center temperature, selects qualified product sabot afterwards to the cold；
Step 9: quick-frozen, storage, product is promoted in quick freezing repository by the sequencing of process time, quick freezing repository temperature is maintained at -25 DEG C
Hereinafter, after freezing 4~6 hours, the outbound below -18 DEG C of the central temperature of product is packed, is got product.
Embodiment 2
A kind of vermicelli fish bean curd, is made up of the raw material of following parts by weight：35 parts of minced fillet, 15 parts of pork, 30 parts of vermicelli, 4 parts of egg white,
2 parts of separated protein powder, 12 parts of frozen water, 3 parts of starch, 3 parts of soybean oil, 2 parts of salt, 1.5 parts of white sugar.
Above-mentioned shrimp meat with bean curd, it is characterised in that be made up of following steps：
Step 1: raw material pre-treatment, minced fillet is thawed to central temperature control at -2~2 DEG C, vermicelli are soaked with 80~90 DEG C of hot water
Bubble 20~30 minutes, then take out be cooled to 15~20 DEG C it is standby；
Mix, first enter pork in cutmixer Step 2: cutting, cut with 300r/min and mix 1min, then the minced fillet got ready is put into cut mixed
In machine, cut with 1800r/min and mix 1min, to viscosity is cut out, minced fillet is united, added salt, cut with 3600r/min and mix 2min, added
Separated protein powder, fresh egg white, are cut with 3600r/min and mix 2min, add starch, frozen water, and 3600r/min cuts 2min, adds soybean
Oil, 3600r/min cuts 2min, mixes and can be made into minced fillet fillings；
Step 3: the vermicelli after immersion are cut into chunks with band, per 3~5mm of segment length, it is added directly into after cutting in minced fillet fillings,
Then cut with 600r/min and mix 5min, fillings is made,
Step 4: shaping, charging pump is poured into by fillings, start Automatic-feeding pump, conveyer belt paving disk, vermicelli fish bean curd is made, will
Vermicelli fish bean curd loads unwheeling；
Step 5: steaming, start steam box power supply, unwheeling is pushed into steam box, two sections of steaming temperatures of setting, 60 DEG C of first paragraph, when
Between 15 minutes, 90 DEG C of second segment, the time is no more than 15 minutes, cooks according to car number adjustment time is steamed and can be made into semi-finished product；
Step 6: cooling, semi-finished product are placed in less than 10 DEG C environment, 15~20 DEG C of product temperature is cooled to；
Step 7: stripping and slicing, the semi-finished product after cooling are transported to conveyer belt stripping and slicing；
Step 8: fried sabot, pre-cooling pond precooling is directly entered by the product fried, by the control of precooling pond water temperature 20 DEG C it
It is interior, it is cooled in advance within 20 DEG C of product center temperature, selects qualified product sabot afterwards to the cold；
Step 9: quick-frozen, storage, product is promoted in quick freezing repository by the sequencing of process time, quick freezing repository temperature is maintained at -25 DEG C
Hereinafter, after freezing 4~6 hours, the outbound below -18 DEG C of the central temperature of product is packed, is got product.
Embodiment 3
A kind of vermicelli fish bean curd, is made up of the raw material of following parts by weight：30 parts~35 parts of minced fillet, 10 parts of pork~15 parts, vermicelli
28 parts~30 parts, 3 parts~4 parts of egg white, 1 part~2 parts of separated protein powder, 10 parts~12 parts of frozen water, 2 parts of starch~3 parts, soybean oil
2 parts~3 parts, 1.5 parts~2 parts of salt, 1 part~1.5 parts of white sugar.
Above-mentioned shrimp meat with bean curd, it is characterised in that be made up of following steps：
Step 1: raw material pre-treatment, minced fillet is thawed to central temperature control at -2~2 DEG C, vermicelli are soaked with 80~90 DEG C of hot water
Bubble 20~30 minutes, then take out be cooled to 15~20 DEG C it is standby；
Mix, first enter pork in cutmixer Step 2: cutting, cut with 300r/min and mix 1min, then the minced fillet got ready is put into cut mixed
In machine, cut with 1800r/min and mix 1min, to viscosity is cut out, minced fillet is united, added salt, cut with 3600r/min and mix 2min, added
Separated protein powder, fresh egg white, are cut with 3600r/min and mix 2min, add starch, frozen water, and 3600r/min cuts 2min, adds soybean
Oil, 3600r/min cuts 2min, mixes and can be made into minced fillet fillings；
Step 3: the vermicelli after immersion are cut into chunks with band, per 3~5mm of segment length, it is added directly into after cutting in minced fillet fillings,
Then cut with 600r/min and mix 5min, fillings is made,
Step 4: shaping, charging pump is poured into by fillings, start Automatic-feeding pump, conveyer belt paving disk, vermicelli fish bean curd is made, will
Vermicelli fish bean curd loads unwheeling；
Step 5: steaming, start steam box power supply, unwheeling is pushed into steam box, two sections of steaming temperatures of setting, 60 DEG C of first paragraph, when
Between 15 minutes, 90 DEG C of second segment, the time is no more than 15 minutes, cooks according to car number adjustment time is steamed and can be made into semi-finished product；
Step 6: cooling, semi-finished product are placed in less than 10 DEG C environment, 15~20 DEG C of product temperature is cooled to；
Step 7: stripping and slicing, the semi-finished product after cooling are transported to conveyer belt stripping and slicing；
Step 8: fried sabot, pre-cooling pond precooling is directly entered by the product fried, by the control of precooling pond water temperature 20 DEG C it
It is interior, it is cooled in advance within 20 DEG C of product center temperature, selects qualified product sabot afterwards to the cold；
Step 9: quick-frozen, storage, product is promoted in quick freezing repository by the sequencing of process time, quick freezing repository temperature is maintained at -25 DEG C
Hereinafter, after freezing 4~6 hours, the outbound below -18 DEG C of the central temperature of product is packed, is got product.
Schematical embodiment of the invention is the foregoing is only, the scope of the present invention is not limited to.It is any
Those skilled in the art, made equivalent variations and modification on the premise of the design of the present invention and principle is not departed from,
The scope of protection of the invention should be belonged to.
Claims (3)
1. a kind of vermicelli fish bean curd, it is characterised in that be made up of the raw material of following parts by weight：30 parts~35 parts of minced fillet, pork 10
Part~15 parts, 28 parts~30 parts of vermicelli, 3 parts~4 parts of egg white, 1 part~2 parts of separated protein powder, 10 parts~12 parts of frozen water, starch 2
Part~3 parts, 2 parts~3 parts of soybean oil, 1.5 parts~2 parts of salt, 1 part~1.5 parts of white sugar.
2. a kind of vermicelli fish bean curd as claimed in claim 1, it is characterised in that be made up of the raw material of following parts by weight：Minced fillet
32 parts, 13 parts of pork, 30 parts of vermicelli, 3 parts of egg white, 2 parts of separated protein powder, 10 parts of frozen water, 2 parts of starch, 2 parts of soybean oil, salt
1.8 parts, 1.2 parts of white sugar.
3. a kind of vermicelli fish bean curd as claimed in claim 1 or 2, it is characterised in that be made up of following steps：
Step 1: raw material pre-treatment, minced fillet is thawed to central temperature control at -2~2 DEG C, vermicelli are soaked with 80~90 DEG C of hot water
Bubble 20~30 minutes, then take out be cooled to 15~20 DEG C it is standby；
Mix, first enter pork in cutmixer Step 2: cutting, cut with 300r/min and mix 1min, then the minced fillet got ready is put into cut mixed
In machine, cut with 1800r/min and mix 1min, to viscosity is cut out, minced fillet is united, added salt, cut with 3600r/min and mix 2min, added
Separated protein powder, fresh egg white, are cut with 3600r/min and mix 2min, add starch, frozen water, and 3600r/min cuts 2min, adds soybean
Oil, 3600r/min cuts 2min, mixes and can be made into minced fillet fillings；
Step 3: the vermicelli after immersion are cut into chunks with band, per 3~5mm of segment length, it is added directly into after cutting in minced fillet fillings,
Then cut with 600r/min and mix 5min, fillings is made,
Step 4: shaping, charging pump is poured into by fillings, start Automatic-feeding pump, conveyer belt paving disk, vermicelli fish bean curd is made, will
Vermicelli fish bean curd loads unwheeling；
Step 5: steaming, start steam box power supply, unwheeling is pushed into steam box, two sections of steaming temperatures of setting, 60 DEG C of first paragraph, when
Between 15 minutes, 90 DEG C of second segment, the time is no more than 15 minutes, cooks according to car number adjustment time is steamed and can be made into semi-finished product；
Step 6: cooling, semi-finished product are placed in less than 10 DEG C environment, 15~20 DEG C of product temperature is cooled to；
Step 7: stripping and slicing, the semi-finished product after cooling are transported to conveyer belt stripping and slicing；
Step 8: fried sabot, pre-cooling pond precooling is directly entered by the product fried, by the control of precooling pond water temperature 20 DEG C it
It is interior, it is cooled in advance within 20 DEG C of product center temperature, selects qualified product sabot afterwards to the cold；
Step 9: quick-frozen, storage, product is promoted in quick freezing repository by the sequencing of process time, quick freezing repository temperature is maintained at -25 DEG C
Hereinafter, after freezing 4~6 hours, the outbound below -18 DEG C of the central temperature of product is packed, is got product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571156.9A CN107259412A (en) | 2017-07-13 | 2017-07-13 | A kind of vermicelli fish bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710571156.9A CN107259412A (en) | 2017-07-13 | 2017-07-13 | A kind of vermicelli fish bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259412A true CN107259412A (en) | 2017-10-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710571156.9A Pending CN107259412A (en) | 2017-07-13 | 2017-07-13 | A kind of vermicelli fish bean curd |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907289A (en) * | 2021-09-13 | 2022-01-11 | 湖北神丹健康食品有限公司 | Salted egg yolk fish bean curd and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing method thereof |
| CN105982147A (en) * | 2015-12-18 | 2016-10-05 | 合肥市新禾米业有限公司 | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof |
| CN106360429A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Fish tofu preparation method |
| CN106889573A (en) * | 2015-12-18 | 2017-06-27 | 龙颖 | Meat foam vermicelli |
-
2017
- 2017-07-13 CN CN201710571156.9A patent/CN107259412A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734793A (en) * | 2013-12-14 | 2014-04-23 | 山东惠发食品股份有限公司 | Sandwich fish bean curd and manufacturing method thereof |
| CN105982147A (en) * | 2015-12-18 | 2016-10-05 | 合肥市新禾米业有限公司 | Pleurotus pulmonarius-fish tofu rice noodles and production method thereof |
| CN106889573A (en) * | 2015-12-18 | 2017-06-27 | 龙颖 | Meat foam vermicelli |
| CN106360429A (en) * | 2016-09-18 | 2017-02-01 | 浙江渔夫食品有限公司 | Fish tofu preparation method |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907289A (en) * | 2021-09-13 | 2022-01-11 | 湖北神丹健康食品有限公司 | Salted egg yolk fish bean curd and preparation method thereof |
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