CN107712689A - A kind of dried fish and preparation method thereof - Google Patents
A kind of dried fish and preparation method thereof Download PDFInfo
- Publication number
- CN107712689A CN107712689A CN201711172162.3A CN201711172162A CN107712689A CN 107712689 A CN107712689 A CN 107712689A CN 201711172162 A CN201711172162 A CN 201711172162A CN 107712689 A CN107712689 A CN 107712689A
- Authority
- CN
- China
- Prior art keywords
- dried fish
- preparation
- weight
- beer
- fish
- 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.)
- Withdrawn
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 241000500086 Pseudorasbora parva Species 0.000 claims abstract description 19
- 235000013405 beer Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 241000209140 Triticum Species 0.000 claims abstract description 11
- 235000021307 Triticum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 11
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 11
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 11
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 11
- 229920001592 potato starch Polymers 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 11
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 10
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 10
- 239000000312 peanut oil Substances 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 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 9
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 9
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 9
- 235000014103 egg white Nutrition 0.000 claims abstract description 9
- 210000000969 egg white Anatomy 0.000 claims abstract description 9
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 239000002689 soil Substances 0.000 claims 1
- 229940100445 wheat starch Drugs 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 8
- 235000013372 meat Nutrition 0.000 description 4
- 241001609213 Carassius carassius Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 235000020097 white wine Nutrition 0.000 description 1
- 235000014101 wine 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
-
- 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
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
-
- 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)
Abstract
The present invention relates to a kind of dried fish, belong to food processing field.The technical problem to be solved in the present invention is to provide a kind of preparation method of dried fish, specific method is：A, fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.2~0.5h；B, the pseudorasbora parva in beer is taken out, 40~70s is toasted at a temperature of being placed in 50~70 DEG C, takes out, fish is wrapped into face clothing, progress 30~60s of frying in miscella is put into, pulls out, drain, that is, dried fish is made；Wherein face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight 100:10~20:50~60:8~10:5~8:2~4:5~8:1~3 mixing is made；Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.3~0.5 mixing is made.Dried fish produced by the present invention is nutritious, and particularly calcium content greatly improves.
Description
Technical field
The present invention relates to a kind of dried fish, belong to food processing field.
Background technology
Crucian, abbreviation crucian carp, crucian are mainly the omnivorefish using plant as food, like cluster and go, select food and occupy.Meat is thin
Tender, nutritive value is very high, per hectogram meat containing 13 grams of protein, 11 grams of fat, and contains the mineral matters such as substantial amounts of calcium, phosphorus, iron.Crucian carp
Fish medical value is high, its flat property and sweet taste, enters stomach, kidney, have and middle qi-restoratives, except thin, warm stomach feed, bowl spares anger the effect of.
Crucian is widely distributed, and all over the country territorial waters have production throughout the year, the most fertile with the crucian in 2~April and 8~December, is
One of important edible fishes in China.Crucian largest body is about 30 centimetres, and it is 0~20 meter to inhabit depth, nontoxic, economical food fish
Class, it is quality-high and inexpensive.Originate in the Huanghe valley, the Yangtze river basin, the band of Pearl River Delta one more.
Fried crucian is together the cuisines that meticulous frying forms with crucian etc. for raw material, crispy savoury.But current frying
If the crucian frying time it is short, the flesh of fish is not fragrant, and fish-bone is harder, and easily card is shouted when edible；Frying overlong time, dried fish is really up to the mark,
Even also burning, influences flesh of fish flavor.Therefore, it is necessary to a kind of delicious, the preparation method of the dried fish of safe handling solves this
A little problems.
The content of the invention
The invention solves first technical problem be to provide a kind of preparation method of dried fish.
The preparation method of dried fish, is prepared according to the following steps：
A, fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.2~0.5h；
B, the pseudorasbora parva in beer is taken out, 40~70s is toasted at a temperature of being placed in 50~70 DEG C, takes out, fish is wrapped into face clothing,
Progress 30~60s of frying in miscella is put into, pulls out, drains, that is, dried fish is made；Wherein face clothing is by potato starch, wheat flour, egg
Clearly, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash are by weight 100:10~20:50~60:8~10:5~8:2~4:5~8:1~3
Mix and be made；Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.3~0.5 mixing is made.
Preferably, in step a, it is put into beer and pickles 0.3~0.4h.
Preferably, in step b, 60~65 DEG C of 50~60s of baking are placed in.
Preferably, in step b, 40~50s of frying.
Preferably, in step b, face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight
Measure ratio 100:14~16:54~56:9:6~7:3:6~7:2 mixings are made.
Preferably, in step b, miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.4 mixing is made.
The invention solves second technical problem be to provide a kind of dried fish.
Dried fish, it is made by the preparation method of above-mentioned dried fish.
Beneficial effects of the present invention：
1st, dried fish produced by the present invention is crisp without hard, fragrant without dry.
2nd, dried fish produced by the present invention is nutritious, and particularly calcium content greatly improves.
Embodiment
The preparation method of dried fish, is prepared according to the following steps：
A, fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.2~0.5h；
B, the pseudorasbora parva in beer is taken out, 40~70s is toasted at a temperature of being placed in 50~70 DEG C, takes out, fish is wrapped into face clothing,
Progress 30~60s of frying in miscella is put into, pulls out, drains, that is, dried fish is made；Wherein face clothing is by potato starch, wheat flour, egg
Clearly, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash are by weight 100:10~20:50~60:8~10:5~8:2~4:5~8:1~3
Mix and be made；Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.3~0.5 mixing is made.
Wherein, present invention selection pseudorasbora parva is due to meat tenderness, pierced carefully, after processed, it is possible to achieve fishbone softens, with the flesh of fish
It can simultaneously use, improve food calcium content.
Pseudorasbora parva is put into beer and pickled, its purpose is to remove the fishy smell of food, softens fish-bone, and beer
The distinctive wheat perfume (or spice) of wine can be immersed in pseudorasbora parva, pickled compared to white wine, mouthfeel is more preferable, and meat is finer and smoother.
Pseudorasbora parva is toasted, is to further remove the moisture of pseudorasbora parva itself, and is more easy to adhesive face clothing.
Face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight 100:10~20:
50~60:8~10:5~8:2~4:5~8:1~3 mixing is made, the purpose is to make the flesh of fish of frying tenderer, crisp-fried.
After replacing part flour further to make fish fried using potato starch, mouthfeel is more preferable.
Purpose using above-mentioned miscella is that after frying, the flesh of fish is tender in order that fish is not easy to paste, not dry and fragrant.
Preferably, in step a, it is put into beer and pickles 0.3~0.4h.
Preferably, in step b, 60~65 DEG C of 50~60s of baking are placed in.
Preferably, in step b, 40~50s of frying.
Preferably, in step b, face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight
Measure ratio 100:14~16:54~56:9:6~7:3:6~7:2 mixings are made.
Preferably, in step b, miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.4 mixing is made.
Dried fish, it is made by the preparation method of above-mentioned dried fish.
The embodiment of the present invention is further described with reference to embodiment, therefore not limited the present invention
System is among described scope of embodiments.
Embodiment 1
Face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight 100:15:55:
9:6:3:6:2 mixings are made.
Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.4 mixing is made.
Fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.3h；The pseudorasbora parva in beer is taken out,
50s is toasted at a temperature of being placed in 60 DEG C, takes out, fish is wrapped into face clothing, progress frying 45s in miscella is put into, pulls out, drain, i.e.,
Dried fish is made.
Embodiment 2
Face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight 100:10:50:
8:5:2:5:1 mixing is made.
Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.3 mixing is made.
Fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.2h；The pseudorasbora parva in beer is taken out,
70s is toasted at a temperature of being placed in 50 DEG C, takes out, fish is wrapped into face clothing, progress frying 30s in miscella is put into, pulls out, drain, i.e.,
Dried fish is made.
Embodiment 3
Face clothing is by potato starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash by weight 100:20:60:
10:8:4:8:3 mixings are made.
Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.5 mixing is made.
Fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.5h；The pseudorasbora parva in beer is taken out,
40s is toasted at a temperature of being placed in 70 DEG C, takes out, fish is wrapped into face clothing, progress frying 60s in miscella is put into, pulls out, drain, i.e.,
Dried fish is made.
Claims (7)
1. the preparation method of dried fish, it is characterised in that be prepared according to the following steps：
A, fresh pseudorasbora parva is taken, is removed the internal organs, is cleaned up, is put into beer and pickles 0.2~0.5h；
B, the pseudorasbora parva in beer is taken out, 40~70s is toasted at a temperature of being placed in 50~70 DEG C, takes out, fish is wrapped into face clothing, is put into
30~60s of frying is carried out in miscella, pulls out, drains, that is, dried fish is made；Wherein face clothing by potato starch, wheat flour, egg white,
Salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash are by weight 100:10~20:50~60:8~10:5~8:2~4:5~8:1~3 is mixed
It is even to be made；Miscella is peanut oil, rapeseed oil and lard by weight 1:1:0.3~0.5 mixing is made.
2. the preparation method of dried fish according to claim 1, it is characterised in that in step a, be put into beer and pickle 0.3
~0.4h.
3. the preparation method of dried fish according to claim 1 or 2, it is characterised in that in step b, be placed in 60~65 DEG C of bakings
Roasting 50~60s.
4. the preparation method of the dried fish according to any one of claims 1 to 3, it is characterised in that in step b, frying 40~
50s。
5. the preparation method of the dried fish according to any one of Claims 1 to 4, it is characterised in that in step b, face clothing is by soil
Beans starch, wheat flour, egg white, salt, monosodium glutamate, pepper, chickens' extract and Chinese prickly ash are by weight 100:14~16:54~56:9:6~7:3:
6~7:2 mixings are made.
6. the preparation method of the dried fish according to any one of Claims 1 to 5, it is characterised in that in step b, miscella is
Peanut oil, rapeseed oil and lard are by weight 1:1:0.4 mixing is made.
7. dried fish, it is characterised in that be made as the preparation method of the dried fish described in any one of claim 1~6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711172162.3A CN107712689A (en) | 2017-11-22 | 2017-11-22 | A kind of dried fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711172162.3A CN107712689A (en) | 2017-11-22 | 2017-11-22 | A kind of dried fish and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107712689A true CN107712689A (en) | 2018-02-23 |
Family
ID=61217979
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711172162.3A Withdrawn CN107712689A (en) | 2017-11-22 | 2017-11-22 | A kind of dried fish and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107712689A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55135570A (en) * | 1979-04-09 | 1980-10-22 | Fuji Oil Co Ltd | Processing of lobster or fish meat |
| CN1543867A (en) * | 2003-11-17 | 2004-11-10 | 李德一 | Boneless fish block and method for making boneless fish block foodstuff |
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
| CN105192754A (en) * | 2015-10-13 | 2015-12-30 | 闽南师范大学 | Instant whitebait and preparation method thereof |
-
2017
- 2017-11-22 CN CN201711172162.3A patent/CN107712689A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS55135570A (en) * | 1979-04-09 | 1980-10-22 | Fuji Oil Co Ltd | Processing of lobster or fish meat |
| CN1543867A (en) * | 2003-11-17 | 2004-11-10 | 李德一 | Boneless fish block and method for making boneless fish block foodstuff |
| CN103815442A (en) * | 2014-03-26 | 2014-05-28 | 陈忠杰 | Making method of fried lesser croaker |
| CN105192754A (en) * | 2015-10-13 | 2015-12-30 | 闽南师范大学 | Instant whitebait and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101054164B1 (en) | Augustia gas manufacturing method | |
| CN103404839A (en) | Wild vegetable sauce and making method thereof | |
| CN103829020A (en) | Preparation method of candied rice puff | |
| KR101857075B1 (en) | Codfish Soup Enhanced Texture and Organoleptic Quality and Manufacturing Method Thereof | |
| CN103976322A (en) | Method for preparing seasoning dish with daylily as raw material | |
| CN106722804A (en) | A kind of preparation method of Xiang Gu Channel-catfish alec | |
| CN102715419A (en) | Six-delicacy filling for dumplings and preparation method thereof | |
| KR101318412B1 (en) | method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby | |
| CN106616482A (en) | Water chestnut-agaric large meatball and preparation method thereof | |
| KR100920313B1 (en) | Making method of sweet and sour pork used blackmouth angler | |
| CN106616550A (en) | Processing method of tinfoil baked sauteed red crab with curry | |
| KR101139767B1 (en) | Manufacturing method for chamma fried food | |
| KR101853535B1 (en) | Walleye pollack fried manufacturing method | |
| Rorer | Mrs. Rorer's New Cook Book: A Manual of Housekeeping | |
| CN107712689A (en) | A kind of dried fish and preparation method thereof | |
| CN104621553A (en) | Fish noodle and processing method thereof | |
| KR20170116414A (en) | Method of manufacturing a cold noodle Jeju | |
| CN106386963A (en) | Pastry puff mooncake containing purple sweet potato, abelmoschus moschatus, seafood filling and dendrobium officinale and preparation method of pastry puff mooncake | |
| JP2012034680A (en) | Method for producing seasoning material for cool mapo tofu | |
| KR100221744B1 (en) | Hamburger for health containing powdered beans and bean curd | |
| CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
| CN105029541A (en) | Method for preparing small bowl of soup | |
| KR20060069982A (en) | Functional fried chicken and process for preparation thereof | |
| CN103653021A (en) | Laver meat ball and preparation method | |
| CN107712690A (en) | A kind of cured fish and preparation method thereof |
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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180223 |