CN107373466A - 一种鱼制品制作方法 - Google Patents
一种鱼制品制作方法 Download PDFInfo
- Publication number
- CN107373466A CN107373466A CN201710794270.8A CN201710794270A CN107373466A CN 107373466 A CN107373466 A CN 107373466A CN 201710794270 A CN201710794270 A CN 201710794270A CN 107373466 A CN107373466 A CN 107373466A
- Authority
- CN
- China
- Prior art keywords
- fish
- raw material
- flesh
- preparation
- product preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013332 fish product Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000251468 Actinopterygii Species 0.000 claims abstract description 83
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000013372 meat Nutrition 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000009413 insulation Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000004513 sizing Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000007689 inspection Methods 0.000 claims description 4
- 238000005070 sampling Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 3
- 229910001385 heavy metal Inorganic materials 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims 1
- 235000010290 biphenyl Nutrition 0.000 claims 1
- 239000004305 biphenyl Substances 0.000 claims 1
- 125000006267 biphenyl group Chemical group 0.000 claims 1
- 229910052801 chlorine Inorganic materials 0.000 claims 1
- 239000000460 chlorine Substances 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- ZUOUZKKEUPVFJK-UHFFFAOYSA-N phenylbenzene Natural products C1=CC=CC=C1C1=CC=CC=C1 ZUOUZKKEUPVFJK-UHFFFAOYSA-N 0.000 claims 1
- 238000011112 process operation Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 239000000047 product Substances 0.000 abstract description 6
- 235000001465 calcium Nutrition 0.000 abstract description 5
- 239000013589 supplement Substances 0.000 abstract description 5
- 239000010813 municipal solid waste Substances 0.000 abstract description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000009467 reduction Effects 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 150000003071 polychlorinated biphenyls Chemical class 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 150000004671 saturated fatty acids Chemical class 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Manufacturing & Machinery (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种鱼制品制作方法,所述鱼制品的制作方法包括以下步骤:S1,将鱼屠宰去内脏处理;S2,将处理后的鱼原料进行清洗处理;S3,将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱;S4,将鱼肉酱放入模具中做成各种形状;S5,蒸煮定型杀菌;S6,无菌装袋密封冷却和保温检验成品装箱。鱼刺一直是吃鱼人的一大隐患。本发明要解决的技术问题是吃鱼时不会卡刺,保留了鱼原来的营养价值的同时还大量补充钙质等多种微量素。还大量减小加工鱼过程中废料排放。
Description
技术领域
本发明涉及一种鱼制品制作方法。
背景技术
各种鱼其营养成分大体相同营养价值很高。鱼肉中蛋白质含量丰富,所含必需氨基酸的量和比值最适合人体需要,是人类摄入蛋白质的良好来源。鱼肉中脂肪含量较少,而且多由不饱和脂肪酸组成,人体吸收率可达95%,具有降低胆固醇、预防心脑血管疾病的作用。鱼肉中含有丰富的矿物质,如铁、磷、钙等,鱼肉肌纤维很短,水分含量较高,因此肉质细嫩更易吸收。鱼骨里含有丰富的钙质和微量元素,经常吃可以防止骨质疏松,对于处于生长期的青少年和骨骼开始衰老的中老年人来讲,都非常有益处。鱼鳞含有丰富的蛋白质、脂肪和多种维生素,还有锌、铁、钙和多种人体必需的微量元素以及胶质。鱼鳞中还含有多种不饱和脂肪酸,可减少胆固醇在血管壁上的积聚,具有预防动脉硬化、高血压及心脏病等功效。鱼鳍的主要成分是胶原蛋白。
鱼刺一直是吃鱼人的一大隐患。本发明要解决的技术问题是吃鱼时不会卡刺,保留了鱼原来的营养价值的同时还大量补充钙质等多种微量素。还大量减小加工鱼过程中废料排放。
发明内容
本发明要解决的技术问题是吃鱼时不会卡刺,保留了鱼原来的营养价值的同时还大量补充钙质等多种微量素;还大量减小加工鱼过程中废料排放。
一种鱼制品制作方法,所述鱼制品的制作方法包括以下步骤:
S1,将鱼屠宰去内脏处理;
S2,将处理后的鱼原料进行清洗处理;
S3,将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱;
S4,将鱼肉酱放入模具中做成各种形状;
S5,蒸煮定型杀菌;
S6,无菌装袋密封、冷却和保温、检验成品装箱。
优选地,S1步骤中所述的原料可为单一品种鱼肉或混合鱼肉,在原料处理前,应对原料进行抽样检验,对原料的重金属、多氯联苯含量和细菌含量进行检验,根据抽样检测的结果,选择合格批次的原料进行下一步的加工作业。
优选地,S2步骤中所述的原料清洗处理。
优选地,S3将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成鱼肉酱。
优选地,S4将鱼肉酱放入模具中做成各种形状。
优选地,S5蒸煮定型杀菌,采用水浴式加热杀菌,使用水浴式杀菌锅通过直接注入蒸汽,使热水罐的水升温到预定温度。
优选地,S6无菌装袋密封、冷却-18℃和保温、检验剔除胀袋成品装箱,合格成品入库贮存。
与现有技术相比,本发明的有益效果是:鱼制品内部鱼刺已粉碎,使得消费者吃鱼时不会卡刺,这种制作方法保留了鱼原来的营养价值,并且还能大量补充钙质等多种微量素,由于保留了鱼头、鱼骨、鱼鳞、鱼鳍,这就大量减小加工鱼过程中废料排放。
附图说明
图1是一种鱼制作方法的流程图
具体实施方式
下面将结合本发明实施例,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例,基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
本发明提供一种技术方案:所述鱼制品的制作方法包括以下步骤:
S1,将鱼屠宰去内脏处理;
S2,将处理后的鱼原料进行清洗处理;
S3,将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱;
S4,将鱼肉酱放入模具中做成各种形状;
S5,蒸煮定型杀菌;
S6,无菌装袋密封、冷却和保温、检验成品装箱。
S1步骤中所述的原料可为单一品种鱼肉或混合鱼肉,在原料处理前,应对原料进行抽样检验,对原料的重金属、多氯联苯含量和细菌含量进行检验,根据抽样检测的结果,选择合格批次的原料进行下一步的加工作业,S2步骤中所述的原料清洗处理,S3将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱,S4将鱼肉酱放入模具中做成各种形状,S5蒸煮定型杀菌,S6无菌装袋密封、冷却和保温、检验成品装箱。
本发明的鱼制品采用将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱,这种制作方法使得鱼制品内部鱼刺已粉碎,使得消费者吃鱼时不会卡刺,这种制作方法保留了鱼原来的营养价值,并且还能大量补充钙质等多种微量素。由于保留了鱼头、鱼骨、鱼鳞、鱼鳍,这就大量减小加工鱼过程中废料排放。
最后应说明的是:以上所述仅为本发明的优选实施例而已,并不用于限制本发明,尽管参照前述实施例对本发明进行了详细的说明,对于本领域的技术人员来说,其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换,凡在本发明的精神和原则之内,所作的任何修改、等同替换、改进等,均应包含在本发明的保护范围之内。
Claims (7)
1.一种鱼制品制作方法,所述鱼制品的制作方法包括以下步骤:
S1,将鱼屠宰去内脏处理;
S2,将处理后的鱼原料进行清洗处理;
S3,将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成肉酱;
S4,将鱼肉酱放入模具中做成各种形状;
S5,蒸煮定型杀菌;
S6,无菌装袋密封、冷却和保温、检验成品装箱。
2.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S1步骤中所述的原料可为单一品种鱼肉或混合鱼肉,在原料处理前,应对原料进行抽样检验,对原料的重金属、多氯联苯含量和细菌含量进行检验,根据抽样检测的结果,选择合格批次的原料进行下一步的加工作业。
3.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S2步骤中所述的原料清洗处理。
4.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S3将整条鱼(包括鱼肉、鱼头、鱼骨、鱼鳞、鱼鳍)投入粉碎机粉碎打成鱼肉酱。
5.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S4将鱼肉酱放入模具中做成各种形状。
6.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S5蒸煮定型杀菌,采用水浴式加热杀菌,使用水浴式杀菌锅通过直接注入蒸汽,使热水罐的水升温到预定温度。
7.根据权利要求1所述的一种鱼制品制作方法,其特征在于,S6无菌装袋密封、冷却-18℃和保温、检验剔除胀袋成品装箱,合格成品入库贮存。
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710794270.8A CN107373466A (zh) | 2017-09-06 | 2017-09-06 | 一种鱼制品制作方法 |
PCT/CN2017/106101 WO2019047331A1 (zh) | 2017-09-06 | 2017-10-13 | 一种鱼制品制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710794270.8A CN107373466A (zh) | 2017-09-06 | 2017-09-06 | 一种鱼制品制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107373466A true CN107373466A (zh) | 2017-11-24 |
Family
ID=60351734
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710794270.8A Pending CN107373466A (zh) | 2017-09-06 | 2017-09-06 | 一种鱼制品制作方法 |
Country Status (2)
Country | Link |
---|---|
CN (1) | CN107373466A (zh) |
WO (1) | WO2019047331A1 (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1460436A (zh) * | 2003-06-17 | 2003-12-10 | 马振国 | 高钙高蛋白全鱼制品的制备方法 |
CN104000241A (zh) * | 2014-05-12 | 2014-08-27 | 刘富来 | 一种全鱼脯的制备方法 |
CN104351848A (zh) * | 2014-10-24 | 2015-02-18 | 江西师范大学 | 一种酥骨酒糟鱼的制备方法 |
CN105533491A (zh) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | 一种全鱼鱼丸及其制作方法 |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2847626B2 (ja) * | 1995-09-14 | 1999-01-20 | 有限会社川上食品開発 | 魚肉練り製品のウエーブ化処理方法 |
CN1148946A (zh) * | 1995-10-26 | 1997-05-07 | 殷军 | 营养方便鱼冻系列食品及其制法 |
CN101485472A (zh) * | 2007-11-20 | 2009-07-22 | 方仁武 | 为康鱼 |
GB2465805B (en) * | 2008-12-01 | 2014-01-22 | Louis Augustus George Atteck | Whole fish products and methods of making and using them |
CN102948820A (zh) * | 2012-12-12 | 2013-03-06 | 湖北大明水产科技有限公司 | 一种高钙淡水鱼丸及其制备方法 |
CN103535775B (zh) * | 2013-10-24 | 2015-05-20 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种鱼肉脯的加工方法 |
CN103653049A (zh) * | 2013-11-30 | 2014-03-26 | 周瑞保 | 一种鱼圆的制作方法 |
-
2017
- 2017-09-06 CN CN201710794270.8A patent/CN107373466A/zh active Pending
- 2017-10-13 WO PCT/CN2017/106101 patent/WO2019047331A1/zh active Application Filing
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1460436A (zh) * | 2003-06-17 | 2003-12-10 | 马振国 | 高钙高蛋白全鱼制品的制备方法 |
CN104000241A (zh) * | 2014-05-12 | 2014-08-27 | 刘富来 | 一种全鱼脯的制备方法 |
CN104351848A (zh) * | 2014-10-24 | 2015-02-18 | 江西师范大学 | 一种酥骨酒糟鱼的制备方法 |
CN105533491A (zh) * | 2015-12-09 | 2016-05-04 | 大通湖天泓渔业股份有限公司 | 一种全鱼鱼丸及其制作方法 |
Also Published As
Publication number | Publication date |
---|---|
WO2019047331A1 (zh) | 2019-03-14 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101874609B (zh) | 一种牡蛎酱制备工艺 | |
CN105661377B (zh) | 一种高蛋白低热量鱼肉脆片的制备方法 | |
CN107080259A (zh) | 一种富含鲤鱼鱼鳞胶原蛋白的抹茶味鱼鳞冻及其制作方法 | |
CN102370156A (zh) | 鱼皮胶原蛋白酱及其制作方法 | |
CN105815748A (zh) | 一种酸甜风味辣椒酱及其制备方法 | |
CN101325883A (zh) | 鱼骨酱及其制造方法和用途 | |
CN102138693B (zh) | 鱼饮料的加工方法 | |
CN108056420A (zh) | 干笋加工方法 | |
KR101852959B1 (ko) | 진공 포장된 장기보관용 통조림 삼계탕 및 그 제조방법 | |
CN101019670A (zh) | 一种含淀粉的植物蜜饯肠生产方法 | |
CN107373466A (zh) | 一种鱼制品制作方法 | |
CN103859426A (zh) | 一种酥肉及其制作方法和制备的设备 | |
KR100538688B1 (ko) | 닭발을 이용한 영양강화 엑기스와 젤리 제조방법 | |
CN103271313A (zh) | 即食羊栖菜拌芝麻的加工工艺以及即食羊栖菜拌芝麻 | |
CN106418176A (zh) | 一种南瓜籽油即食刀削面 | |
CN112244221A (zh) | 一种猪骨浓汤的超声制作工艺 | |
CN105360967A (zh) | 一种橄榄菜肉饼的制备方法 | |
CN107684080A (zh) | 一种胶原蛋白菊花脆片及其制备方法 | |
CN104106816A (zh) | 一种真空棕中肉类的嫩化处理工艺 | |
CN103099250B (zh) | 即食羊栖菜拌毛豆仁的加工工艺以及即食羊栖菜拌毛豆仁 | |
CN106722969A (zh) | 一种胶原蛋白壮骨肠及其制备方法 | |
CN106387298A (zh) | 胶原蛋白零食及其制作方法 | |
CN107712657A (zh) | 泡椒竹鼠爪的制备方法 | |
CN105982026A (zh) | 一种小麦、荞麦籽粒基全谷物面条的制备方法 | |
CN106722809A (zh) | 一种拌饭酱、复合营养保健调味酱及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171124 |
|
RJ01 | Rejection of invention patent application after publication |