CN107373456A - A kind of quick-frozen fish brick or paupiette and its processing method - Google Patents
A kind of quick-frozen fish brick or paupiette and its processing method Download PDFInfo
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- CN107373456A CN107373456A CN201710685527.6A CN201710685527A CN107373456A CN 107373456 A CN107373456 A CN 107373456A CN 201710685527 A CN201710685527 A CN 201710685527A CN 107373456 A CN107373456 A CN 107373456A
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
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- 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
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Abstract
A kind of quick-frozen fish brick or paupiette and its processing method, belong to food processing technology field.The fish brick or paupiette include following raw material：80 100 parts of the grouper flesh of fish, 5 15 parts of water, 0.5 1.5 parts of phosphate-free water-retaining agent, 0.1 1 parts of TG enzymes, in addition to salmon powder, dog salmon powder or food flavor, the quick-frozen fish brick or paupiette outward appearance of preparation are ruddy vivid, smooth exquisiteness, improve the edible desire and desire to buy of consumer；Eaten in Shabu pot, meat consolidation, mouthfeel Q bullets, bring the new cuisines of consumer and enjoy；Salmon powder and dog salmon powder make fish brick or paupiette have salmon and the taste of dog salmon, and improve fish brick or paupiette obtains nutritive value, are a kind of green and healthy quick-frozen foods.
Description
Technical field
A kind of quick-frozen fish brick or paupiette and its processing method, belong to food processing technology field.
Background technology
Meat chafing dish food materials are mostly cattle and sheep roulade and various meats and a fish ball in the market, quick-frozen fish brick or fish
Roll up relatively fewer, quick-frozen fish brick or the paupiette more difficult assurance in terms of preparation and mouthfeel, the selection of the flesh of fish, the selection of auxiliary material and preparation
The outward appearance and eating mouth feel of fish brick or paupiette of the method all to preparation produce large effect.
The fish such as salmon and dog salmon are good protein sources, each biostearin, niacin, core containing needed by human body
The element such as flavine and calcium, iron, zinc, magnesium phosphorus, but price is higher.Grouper species is various, and distribution is wider, and meat tenderness is delicious, is
Prepare the high-quality flesh of fish of fish brick or paupiette.The flesh of fish is by freezing, fish brick or paupiette made from the method cut into slices using chipper, by
Large quantity of moisture, which evaporates, inside the preparation process flesh of fish causes fish brick or paupiette to lose part seafood taste, after rinsing and boiling, entrance
Jerky, the flesh of fish is nonelastic, and mouthfeel declines.
The content of the invention
The technical problem to be solved in the present invention is：Overcome the deficiencies in the prior art, there is provided a kind of outward appearance is ruddy vivid, smooth
Exquisiteness, tasty mouthfeel, meat consolidation, quick-frozen the fish brick or paupiette of mouthfeel Q bullets.
The technical solution adopted for the present invention to solve the technical problems is：It is former that the fish brick or paupiette include following parts by weight
Material：Grouper flesh of fish 80-100 parts, water 5-15 parts, phosphate-free water-retaining agent 0.5-1.5 parts, TG enzyme 0.1-1 parts.
Preferably, the fish brick or paupiette include following raw material：90 parts of the grouper flesh of fish, 10 parts of water, without phosphorus guarantor
0.8 part of aqua, 0.3 part of TG enzymes.
The quick-frozen fish brick or paupiette also include salmon powder or dog salmon powder 0.05-10 parts.
The salmon powder or dog salmon powder 1-8 parts.
The quick-frozen fish brick or paupiette also include food flavor 0.01-1 parts.
Preferably, the grouper has bosom head catfish, southern catfish fish, clarias fuscus fishes, clarias lazera, pincers fish.
Preferably, the grouper is pincers fish.
The pincers fish is that the pincers fish in 6 months to 48 months is cultivated in 16-24 DEG C of warm water.
A kind of preparation method of quick-frozen fish brick or paupiette, it is characterised in that：Comprise the following steps：
1）The grouper flesh of fish, water, phosphate-free water-retaining agent parts by weights are weighed, are well mixed；
2）TG enzymes are added, are well mixed；
3）Prepare fish brick or paupiette；
4）It is quick-frozen, produce.
It is described quick-frozen for quick-frozen 5 hours at subzero 40 DEG C.
The description of the invention is as follows：
The grouper species that the present invention uses is more, and distribution is wide, and delicious meat exquisiteness is to prepare the first-class selection of various fish products.
The present invention uses phosphate-free water-retaining agent, can keep retentiveness inside fish brick or paupiette, improves the color and luster and flavor of fish brick or paupiette,
Meanwhile avoid that phosphate content in meals is excessive, cause the loss of skeleton Calcium In Tissues.TG enzymes can increase meat products
The cohesive force of middle protein, enhancing meat products elasticity, improves chip property, improves product tenderness, improve the quality knot of meat products
Structure；At the same time it can also strengthen the moisture holding capacity of food, food is set still to have stronger water holding under temperature change and mechanical shock
Ability, it is not easy syneresis.
It is nutritious to clamp fish, 64.1 grams of moisture content in every 100 grams of flesh of fish, 14.4 grams of protein, and contain several mineral materials and micro-
Secondary element, it is particularly suitable for weak deficient, malnutritive people and eats.In addition, the pincers fish flesh of fish is delicate, color is vivid, in light red color,
Similar to salmon yellowish pink, quick-frozen the fish brick or paupiette prepared with the pincers fish flesh of fish maintains the external appearance characteristic of the pincers fish flesh of fish, color
It is fine and smooth vivid in light red color, increase the edible desire and desire to buy of consumer, so as to add the commodity of quick-frozen the fish brick or paupiette
Value.What the present invention preferably cultivated in 16-24 DEG C and nonpollution environment, pincers fish of the culture-cycle in 6-48 months, at this
The pincers meat quality of fish more consolidation and exquisiteness cultivated in environment, outward appearance is ruddy vivid, pinkiness or light red color, in breeding process not
Using hormone, delicious meat and more healthy, the fish brick or paupiette prepared with the pincers fish all must in outward appearance or mouthfeel grade
To lifting.
Salmon has very high nutritive value, enjoys the good reputation of " treasure in water ", containing abundant unrighted acid,
Blood fat and cholesterolemia, prevention and cure of cardiovascular disease can effectively be reduced；Dog salmon nutritive value is also at a relatively high, is containing protein
14.9~17.5%, fat is 8.7~17.8%, and moisture 61.4%, every 100 grams contain 1384 card heats, 50 milligrams of calcium, phosphorus 153
Milligram, 1.9 milligrams of iron, in addition, also containing carbohydrate and multivitamin in the dog salmon flesh of fish.Salmon powder is added in the present invention
Or dog salmon powder can not only improve the taste of fish brick or paupiette, make its special taste, tasty mouthfeel, and improve fish brick
Or the nutritive value of paupiette.The salmon powder or dog salmon powder of the present invention is 800-1000 mesh, when particle diameter is less than 800 mesh, by
In the particle diameter increase of fish meal fish brick or paupiette surface can be caused slightly to show coarse, influence outward appearance and eating mouth feel.
Quick-frozen fish brick or paupiette prepared by the present invention can also add numerous food level pigment, to improve fish brick or paupiette
Color and mouthfeel, improve the outward appearance of fish brick or paupiette, it is attracted the consumption of more all ages and classes and different food products hobbies
Person, it is adapted to the taste of more consumers.
Phosphate-free water-retaining agent of the present invention is phosphorous containing the one or more in sodium alginate, starch or pectin, and not
The water-loss reducer of hydrochlorate.
Compared with prior art, beneficial effect possessed by the present invention is：
The quick-frozen fish brick of the present invention or paupiette outward appearance are ruddy vivid, smooth exquisiteness, have and the great similar outward appearance of salmon meat, carry
The high edible desire and desire to buy of consumer；Eaten in Shabu pot, meat consolidation, mouthfeel Q bullets, bring the new cuisines of people and enjoy
By；Salmon powder and dog salmon powder make fish brick or paupiette have salmon and the taste of dog salmon, and improve fish brick or
Paupiette obtains nutritive value, is a kind of green and healthy quick-frozen food；Food grade colorant can improve fish brick or paupiette color and
Mouthfeel, it is set to attract the consumer of more all ages and classes and different food products hobbies.
Embodiment
With reference to specific embodiment, the present invention will be further described, and embodiment 1 is most preferred embodiment.Phosphate-free water-retaining agent
Using Daiei profit board phosphate-free water-retaining agent is held, TG enzymes use the TG enzymes of Dong Sheng food science and technologies Co., Ltd production, and food flavor is north
9366 food flavors of Jing Bobang food ingredients Co., Ltd production.
Embodiment 1
Clamp fish flesh of fish 90g, water 10g, phosphate-free water-retaining agent 0.8g, TG enzyme 0.3g, salmon powder 6g；Pincers fish is 16-24 DEG C of warm water ring
Cultivated 24 months in border；Salmon powder particle size is 900 mesh；
Preparation process：1）The pincers fish flesh of fish, water, phosphate-free water-retaining agent and salmon powder weigh by weight, mix, through artificial stirring and
Rolling is rubbed, makes it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Manually make into paupiette；
4）Quick-frozen 5 hours at subzero 40 DEG C, produce.
Paupiette outward appearance is ruddy vivid, smooth exquisiteness；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is salmon taste.
Embodiment 2
Cherish head catfish meat 100g, water 15g, phosphate-free water-retaining agent 1.4g, TG enzyme 0.5g, dog salmon powder 5g；Dog salmon powder footpath
Size is 1000 mesh；
Preparation process：1）Bosom head catfish meat, water, phosphate-free water-retaining agent and big horse breathe out powder and weighed by weight, mix, through artificial stirring
And rolling is rubbed, make it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Manually make adult fish brick；
4）Quick-frozen 4.5 hours at subzero 45 DEG C, produce.
Fish brick outward appearance is ruddy vivid, smooth exquisiteness；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is dog salmon taste.
Embodiment 3
Clamp fish flesh of fish 95g, water 5g, phosphate-free water-retaining agent 0.5g, TG enzyme 0.3g, salmon powder 10g；Pincers fish is 16-24 DEG C of warm water ring
Cultivated 12 months in border；Salmon powder particle size is 800 mesh；
Preparation process：1）The pincers fish flesh of fish, water, phosphate-free water-retaining agent and salmon powder weigh by weight, mix, through artificial stirring and
Rolling is rubbed, makes it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Manually make into paupiette；
4）Quick-frozen 3.5 hours at subzero 50 DEG C, produce.
Paupiette outward appearance is ruddy vivid, smooth exquisiteness；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is salmon taste.
Embodiment 4
Clamp fish flesh of fish 95g, water 5g, phosphate-free water-retaining agent 0.5g, TG enzyme 0.3g, salmon powder 3g, 9366 fishiness food flavor 1g；
Preparation process：1）The pincers fish flesh of fish, water, phosphate-free water-retaining agent and food flavor weigh by weight, mix, through artificial stirring and
Rolling is rubbed, makes it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Manually make into paupiette；
4）Quick-frozen 3.5 hours at subzero 50 DEG C, produce.
Paupiette outward appearance is ruddy vivid, smooth exquisiteness；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is essence fishiness.
Embodiment 5
Clamp fish flesh of fish 85g, water 7g, phosphate-free water-retaining agent 0.5g, TG enzyme 0.3g, salmon powder 8g；Pincers fish is 16-24 DEG C of warm water environment
Middle cultivation 6 months；Salmon powder particle size is 500 mesh；
Preparation process：1）The pincers fish flesh of fish, water, phosphate-free water-retaining agent and salmon powder weigh by weight, mix, through artificial stirring and
Rolling is rubbed, makes it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Manually make into paupiette；
4）Quick-frozen 5 hours at subzero 40 DEG C, produce.
Paupiette outward appearance is ruddy vivid, and surface slightly shows coarse；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is salmon taste.
Embodiment 6
Southern catfish fish flesh of fish 80g, water 7g, phosphate-free water-retaining agent 0.6g, TG enzyme 1.0g；
Preparation process：1）The southern catfish fish flesh of fish, water, phosphate-free water-retaining agent weigh by weight, mixing, through manually stirring and rubbing rolling,
Make it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Vacuumize and be prepared into paupiette；
4）Quick-frozen 5 hours at subzero 35 DEG C, produce.
Paupiette outward appearance is ruddy vivid, smooth exquisiteness；During Shabu pot, meat consolidation, mouthfeel Q bullets.
Embodiment 7
Clamp fish flesh of fish 100g, water 10g, phosphate-free water-retaining agent 0.9g, TG enzyme 0.6g, salmon powder 4g, 9366 fishiness food flavors
0.5g；Pincers fish is to be cultivated 48 months in 16-24 DEG C of warm water environment；Salmon powder particle size is 800 mesh；
Preparation process：1）The pincers fish flesh of fish, water, phosphate-free water-retaining agent and salmon powder weigh by weight, mix, through artificial stirring and
Rolling is rubbed, makes it well mixed；
2）TG enzymes are added, through manually stirring and rubbing rolling, are well mixed；
3）Vacuumize and prepare paupiette；
4）Quick-frozen 6 hours at subzero 30 DEG C, produce.
Paupiette outward appearance is ruddy vivid, and surface slightly shows coarse；During Shabu pot, meat consolidation, mouthfeel Q bullets, there is essence fishiness.
It is the quick-frozen fish brick or paupiette outward appearance and sensory test experiment and summarized results prepared for the present invention below：
Experiment participates in tester totally 210 people, 3-10 year, 11-20 year, 21-30 year, 31-40 year, 41-50 year, 51-60 year, 61
30 testers more than year are selected per age bracket, men and women half and half, and tester is without any vision and sense of taste aspect obstacle；Tester
First observe outward appearance before and after fish brick or paupiette cook, after foretasted, gargled before foretasting with mineral water；
Test process：All testers are grouped according to age bracket, three groups of each age bracket point, every group of ten people, from identical
The dosage of chafing dish bottom flavorings species, chafing dish bottom flavorings and water is consistent, and is opened fire, bed material boil boiling after add same amount of identical food
Material, with batch the fish brick or paupiette that prepare, boils to boiling, Guan Huo by same procedure, starts to foretaste, each tested after foretasting
Person, which fills in, foretastes impression.
Grade option：
In terms of outward appearance：
One-level：Outward appearance is ruddy vivid before and after cooking, glossy, and meat is fine and smooth, edible to be intended to by force；Two level：Outward appearance face before and after cooking
Color is obscure, and matt, meat is general, edible to be intended to typically；Three-level：Appearance color is dark red before and after cooking or whitens, and meat is coarse, food
It is poor with being intended to.
In terms of mouthfeel：
One-level：Entrance is soft and moist smooth, delicious flavour, meat consolidation, mouthfeel Q bullets, no fishlike smell, and it is strong to eat sense again；Two level：Enter
Mouth is soft and moist smooth, and taste is common, and mouthfeel is general, no fishlike smell, and it is general to eat sense again；Three-level：Entrance is jerky, and taste is poor, has
Fishlike smell, it is poor that sense is eaten again.
Note：Test result has staff's auxiliary to fill in.
Table 1 counts for the test result of embodiment 1
Quick-frozen fish brick or paupiette test result prepared by embodiment 1 show that outward appearance tests one-level probability and reaches 97.1%, no three-level,
Sensory test one-level probability reaches 96.7%, represents that tester quite approves for the outward appearance and mouthfeel of fish brick or paupiette.
Table 2 counts for the test result of embodiment 2
Quick-frozen fish brick or paupiette test result prepared by embodiment 2 shows that outward appearance test one-level probability reaches 92.8%, and mouthfeel is surveyed
Examination one-level probability reaches 95.7%, represents that tester quite approves for the outward appearance and mouthfeel of fish brick or paupiette.
Table 3 counts for the test result of embodiment 3
Quick-frozen fish brick or paupiette test result prepared by embodiment 3 shows that outward appearance test one-level probability reaches 94.7%, and mouthfeel is surveyed
Examination one-level probability reaches 95.7%.
Table 4 counts for the test result of embodiment 4
Quick-frozen fish brick or paupiette test result prepared by embodiment 4 shows that outward appearance test one-level probability reaches 95.2%, and mouthfeel is surveyed
Examination one-level probability reaches 91.4%.
Table 5 counts for the test result of embodiment 5
Quick-frozen fish brick or paupiette test result prepared by embodiment 5 shows that outward appearance test one-level probability reaches 94.2%, and mouthfeel is surveyed
Examination one-level probability reaches 95.2%.
Table 6 counts for the test result of embodiment 6
Quick-frozen fish brick or paupiette test result prepared by embodiment 6 shows that outward appearance test one-level probability reaches 91.4%, and mouthfeel is surveyed
Examination one-level probability reaches 92.8%.
Table 7 counts for the test result of embodiment 7
Quick-frozen fish brick or paupiette test result prepared by embodiment 7 shows that outward appearance test one-level probability reaches 95.2%, and mouthfeel is surveyed
Examination one-level probability reaches 90.5%.
With reference to table 1-7, quick-frozen fish brick or paupiette outward appearance and sensory test one-level probability prepared by embodiment 1-7 90% with
On, up to 96-97%, embodiment 2 and the outward appearance test result of embodiment 6 are relatively low, embodiment 1, embodiment 3-5 and embodiment 7
Outward appearance test result is preferable, and this selects meat and the redder tender vivid pincers fish of outward appearance with embodiment 1, embodiment 3-5 and embodiment 7
Meat is relevant；Embodiment 4 and the decline of the sensory test result one-level probability of embodiment 7 add essence with embodiment and embodiment 7 and had
Close.
The above described is only a preferred embodiment of the present invention, being not the limitation for making other forms to the present invention, appoint
What those skilled in the art changed or be modified as possibly also with the technology contents of the disclosure above equivalent variations etc.
Imitate embodiment.But it is every without departing from technical solution of the present invention content, the technical spirit according to the present invention is to above example institute
Any simple modification, equivalent variations and the remodeling made, still fall within the protection domain of technical solution of the present invention.
Claims (10)
1. a kind of quick-frozen fish brick or paupiette, it is characterised in that：The fish brick or paupiette include following raw material：The grouper flesh of fish
80-100 parts, water 5-15 parts, phosphate-free water-retaining agent 0.5-1.5 parts, TG enzyme 0.1-1 parts.
2. quick-frozen fish brick according to claim 1 or paupiette, it is characterised in that：The quick-frozen fish brick or paupiette include following
Raw material：90 parts of the grouper flesh of fish, 10 parts of water, 0.8 part of phosphate-free water-retaining agent, 0.3 part of TG enzymes.
3. quick-frozen fish brick according to claim 1 or paupiette, it is characterised in that：The quick-frozen fish brick or paupiette also include three
Literary fish meal or dog salmon powder 0.05-10 parts.
4. quick-frozen fish brick according to claim 3 or paupiette, it is characterised in that：Salmon powder or dog salmon the powder 1-
8 parts.
5. quick-frozen fish brick or paupiette according to claim any one of 1-4, it is characterised in that：The quick-frozen fish brick or paupiette
Also include food flavor 0.01-1 parts.
6. quick-frozen fish brick according to claim 1 or 2 or paupiette, it is characterised in that：The grouper include bosom head catfish,
Southern catfish fish, clarias fuscus fishes, clarias lazera, pincers fish.
7. quick-frozen fish brick according to claim 6 or paupiette, it is characterised in that：The grouper is pincers fish.
8. quick-frozen fish brick according to claim 7 or paupiette, it is characterised in that：The pincers fish is the warm water at 16-24 DEG C
The middle pincers fish cultivated in 6 months to 48 months.
9. the preparation method of quick-frozen the fish brick or paupiette described in claim 1 or 2, it is characterised in that：Comprise the following steps：
1）The grouper flesh of fish, water, phosphate-free water-retaining agent are weighed by weight, are well mixed；
2）TG enzymes are added, are well mixed；
3）Prepare fish brick or paupiette；
4）It is quick-frozen, produce.
10. the preparation method of a kind of quick-frozen fish brick according to claim 9 or paupiette, it is characterised in that：Step 4）Middle institute
It is to be freezed 5 hours at subzero 40 DEG C to state quick-frozen.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108454938A (en) * | 2018-02-05 | 2018-08-28 | 张海儒 | A kind of Antiforge packaging method of mutton roll |
| CN110973453A (en) * | 2019-12-28 | 2020-04-10 | 宁夏百草滩羊食品有限公司 | Meat brick pressed by mutton and fish |
| CN111000165A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Bass-sand fish brick and making method thereof |
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| CN104187869A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Method of manufacturing quick-frozen imitated shrimp slices by utilization of small salmon meat pieces and crayfish |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN106307187A (en) * | 2016-08-31 | 2017-01-11 | 王善合 | Fish roll production process |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104187869A (en) * | 2014-07-22 | 2014-12-10 | 安徽富煌三珍食品集团有限公司 | Method of manufacturing quick-frozen imitated shrimp slices by utilization of small salmon meat pieces and crayfish |
| CN106172693A (en) * | 2016-07-19 | 2016-12-07 | 郑州容大食品有限公司 | A kind of prefabricated meat products phosphate-free water-retaining agent, prefabricated meat products and preparation method thereof |
| CN106307187A (en) * | 2016-08-31 | 2017-01-11 | 王善合 | Fish roll production process |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108112906A (en) * | 2017-12-27 | 2018-06-05 | 山东惠发食品股份有限公司 | A kind of Ba Sha fillet and its production and processing method |
| CN108454938A (en) * | 2018-02-05 | 2018-08-28 | 张海儒 | A kind of Antiforge packaging method of mutton roll |
| CN111000165A (en) * | 2019-12-24 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Bass-sand fish brick and making method thereof |
| CN110973453A (en) * | 2019-12-28 | 2020-04-10 | 宁夏百草滩羊食品有限公司 | Meat brick pressed by mutton and fish |
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Application publication date: 20171124 |