CN107874152A - A kind of high microsteping quick-frozen ball and preparation method thereof - Google Patents
A kind of high microsteping quick-frozen ball and preparation method thereof Download PDFInfo
- Publication number
- CN107874152A CN107874152A CN201711167372.3A CN201711167372A CN107874152A CN 107874152 A CN107874152 A CN 107874152A CN 201711167372 A CN201711167372 A CN 201711167372A CN 107874152 A CN107874152 A CN 107874152A
- Authority
- CN
- China
- Prior art keywords
- quick
- high microsteping
- frozen
- ball
- water
- 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
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
Abstract
The invention belongs to food processing field technical field, more particularly, to a kind of high microsteping quick-frozen ball and preparation method thereof.A kind of high microsteping quick-frozen ball provided by the invention and preparation method thereof, it can increase the protein content in quick-frozen ball, enriched nutritive, improve flavor and taste, extend the shelf life, cholesterol is also free of, it has the function that to reduce cholesterol, can effectively prevent person in middle and old age's common disease such as cardiovascular and cerebrovascular disease, hypertension, diabetes.
Description
Technical field
The invention belongs to food processing field technical field, more particularly, to a kind of high microsteping quick-frozen ball and its preparation side
Method.
Background technology
At present, dietary fiber has regulation function of intestinal canal, prevents constipation, beneficial to fat-reducing, promotes calcium uptake, reduces courage and consolidates
Alcohol, reducing blood lipid, improve the multi-efficiencies such as diabetes.It is added in a ball, the nutrition health-care functions of a ball can be strengthened.
Quick-frozen ball has the advantages that fresh and tender mouthfeel, unique flavor, nutritious, by the concern and favor of people.Will
After dietary fiber is added in quick-frozen ball, by increasing capacitance it is possible to increase the protein content in quick-frozen ball, enriched nutritive, improve flavor and mouth
Sense, extends the shelf life.In addition, being free of cholesterol in soybean protein, isoflavones therein also has the work for reducing cholesterol
With can effectively prevent person in middle and old age's common disease such as cardiovascular and cerebrovascular disease, hypertension, diabetes.Therefore, increase in quick-frozen ball
The addition of soybean protein, it is particularly suitable for mid-aged population and eats.
The A of patent CN 103734794 disclose a kind of quick-frozen ball, include the component of following weight:Trash fish is rotten
40~60 parts, 8~12 parts of pork fat, 8~12 parts of water, 8~12 parts of starch, 3~6 parts of egg white, 4~7 parts of agaric, Hu trailing plants card 4~7
Part, 4~7 parts of bean vermicelli, 3~7 parts of onion, 0.5~2.5 part of salt, sugar 1~4 part, 0.2~0.4 part of monosodium glutamate, 0.1~0.3 part of xylose,
0.08~0.25 part of glucose, 0.03~0.06 part of taste beautiful jade；The preparation method for also disclosing an above-mentioned ball, trash fish are rotten to be main former
Material, the various vegetables such as original plus agaric, Hu Luoka, bean vermicelli, onion are processed using special facture technique, industrialized by special equipment
Production shaping it is quick-frozen forms, have the characteristics that low fat, polyprotein, high nutrition, delicious, it is pure natural, easily absorb, products taste
It is soft sharp and clear, various consumer groups and consumer channel requirement can be met.
But the patent does not have a nutritive peculiarity of dietary fiber, mouthfeel is rougher, it is impossible to effectively evokes the appetite of people.
The content of the invention
The technical problem to be solved in the present invention is, it is desirable to provide a kind of high microsteping quick-frozen ball and preparation method thereof, both
It can increase the protein content in quick-frozen ball, enriched nutritive, improve flavor and taste, extend the shelf life, also consolidate without courage
Alcohol, have the function that to reduce cholesterol, effectively prevent person in middle and old age's common diseases such as cardiovascular and cerebrovascular disease, hypertension, diabetes.
To solve the above problems, a kind of high microsteping quick-frozen ball provided by the invention, the original of the high microsteping quick-frozen ball
Material be by weight percentage：Pork 25.0-30.0%, chicken 20.0-25.0%, pig fertilizer fat 20.0-25.0%, dietary fiber
4.0-6.0%, converted starch 6.0-8.0%, sucrose 3.0-4.0%, salt 0.3-0.4%, monosodium glutamate 0.2-0.3%, white pepper
Powder 0.1-0.2%, carragheen 0.2-0.5%, composite phosphate 0.3-0.5%, different vc sodium 0.2-0.3%, sodium lactate 0.4-
0.6%, potassium sorbate 0.05-0.1%, pigment (chrysanthemum A types or red kojic rice powder) 0.15-0.2%, natrium nitrosum 0.01-
0.02%, pig flesh flavor material 0.08-0.12%, remaining is water.
Preferable technical scheme, the raw material weight percentage are：Pork 28.0%, chicken 25.0%, pig fertilizer fat
25.0%, dietary fiber 5.0%, converted starch 8.0%, sucrose 3.0%, salt 0.34%, monosodium glutamate 0.26%, white pepper powder
0.1%, carragheen 0.2%, composite phosphate 0.45%, different vc sodium 0.2%, sodium lactate 0.4%, potassium sorbate 0.05%, color
Plain (chrysanthemum A types or red kojic rice powder) 0.18%, natrium nitrosum 0.01%, pig flesh flavor material 0.09%, water 3.72%.
Preferable technical scheme, the dietary fiber are in soybean dietary fiber, pea dietary fiber and/or oatmeal
It is one or more of.
Preferable technical scheme, the dietary fiber fineness are 100-200 mesh.
The preparation method of high microsteping quick-frozen ball provided by the invention, comprises the following steps：
1) pre-treatment step：The qualified pig back leg meat of selection check, Fresh Grade Breast and fertile fat, 3-6mm holes are crossed using meat grinder
Plate rubs meat.
2) cut and mix step, in pre-treatment step by pork, chicken, fertile fat cut it is even after, then add sucrose, salt and compound
The dispensings such as phosphate, cut after mixing in 2000-3000r/min and mix 2-5min, add converted starch, 2000- after mixing
3000r/min, which is cut, mixes 1-2min；
3) step is pickled, will cut to mix the fillings cut in step and stand and pickle 10-20min；
4) forming step, it is molded using ball forming machine, a diameter of 25-35mm of a ball；
5) fixating shape step, a ball is put into 70-80 DEG C of water, water-bath 15-30min sizings；
6) cooling step, a ball is cooled to less than 25 DEG C after water-bath sizing；
7) fast freezing step, IQF is used after packaging, ball temperature is rapidly reduced to less than -18 DEG C；
8) finished product step, dispatched from the factory after product inspection is qualified, preserve reserve temperature below -10 DEG C.
Preferable technical scheme, it is 15-20min that fillings, which stands salting period, in the step 3).
Preferable technical scheme, method for shaping is 70-75 DEG C of water-bath 20-25min in the step 5).
Preferable technical scheme, it is 70 DEG C, 72 DEG C or 75 DEG C water-baths in the method for shaping.
Preferable technical scheme, the time of the water-bath is 20min, 22min, 24min or 25min.
Preferable technical scheme, the fillings stand salting period be 15min, 16min, 17min, 18min, 19min or
20min。
High microsteping quick-frozen ball provided by the invention can obtain following beneficial effect：
1. high microsteping quick-frozen ball structure consolidation, section are smooth；
2. delicate mouthfeel, fresh and tender tasty；
3. water outlet phenomenon is lighter after thawing.
Brief description of the drawings
Fig. 1 is the flow chart of the preparation method of high microsteping quick-frozen ball of the present invention.
Embodiment
The specific embodiment of the present invention is described in detail below with reference to accompanying drawing.
Embodiment 1
As shown in figure 1, the preparation method of high microsteping quick-frozen ball provided by the invention, comprises the following steps：
1) pre-treatment step：The qualified pig back leg meat of selection check, Fresh Grade Breast and fertile fat, 3-6mm holes are crossed using meat grinder
Plate rubs meat.
2) cut and mix step, in pre-treatment step by pork, chicken, fertile fat cut it is even after, then add sucrose, salt and compound
Phosphate dispensing, cut after mixing in 2000-3000r/min and mix 2-5min, add converted starch, 2000-3000r/ after mixing
Min, which is cut, mixes 1-2min；
3) step is pickled, will cut to mix the fillings cut in step and stand and pickle 10-20min；
4) forming step, it is molded using ball forming machine；
5) fixating shape step, a ball is put into 70-80 DEG C of water, water-bath 15-30min sizings；
6) cooling step, a ball is cooled to less than 25 DEG C after water-bath sizing；
7) fast freezing step, IQF is used after packaging, ball temperature is rapidly reduced to less than -18 DEG C；
8) finished product step, dispatched from the factory after product inspection is qualified, preserve reserve temperature below -10 DEG C.
Preferably, method for shaping is 70-75 DEG C of water-bath 20-25min, further preferably, the sizing side in the step 5)
It is 70 DEG C, 72 DEG C or 75 DEG C water-baths in method.The time of the water-bath is 20min, 22min, 24min or 25min.Preferably, institute
It is 15min, 16min, 17min, 18min or 20min to state fillings and stand salting period.
Embodiment 2
A kind of high microsteping quick-frozen ball provided by the invention, the raw materials by weight of the high microsteping quick-frozen ball
For：Pork 25.0-30.0%, chicken 20.0-25.0%, pig fertilizer fat 20.0-25.0%, dietary fiber 4.0-6.0%, denaturation are formed sediment
Powder 6.0-8.0%, sucrose 3.0-4.0%, salt 0.3-0.4%, monosodium glutamate 0.2-0.3%, white pepper powder 0.1-0.2%, OK a karaoke club
Glue 0.2-0.5%, composite phosphate 0.3-0.5%, different vc sodium 0.2-0.3%, sodium lactate 0.4-0.6%, potassium sorbate 0.05-
0.1%, pigment (chrysanthemum A types or red kojic rice powder) 0.15-0.2%, natrium nitrosum 0.01-0.02%, pig flesh flavor material 0.08-
0.12%, remaining is water.
Embodiment 3
A kind of high microsteping quick-frozen ball that the present embodiment provides, the raw materials by weight of the high microsteping quick-frozen ball
For：The raw material weight percentage is：Pork 25.0%, chicken 22.0%, pig fertilizer fat 20.0%, converted starch 8.0%, sucrose
3.0%, salt 0.34%, monosodium glutamate 0.26%, white pepper powder 0.1%, carragheen 0.2%, composite phosphate 0.45%, different vc sodium
0.2%, sodium lactate 0.4%, potassium sorbate 0.05%, pigment (chrysanthemum A types or red kojic rice powder) 0.18%, natrium nitrosum
0.01%, pig flesh flavor material 0.09%, the dietary fiber is in soybean dietary fiber, pea dietary fiber and/or oatmeal
One or more, fineness is 100-200 mesh, is by weight percentage 10-15%, remaining is water.
Embodiment 4
A kind of high microsteping quick-frozen ball that the present embodiment provides, the raw materials by weight of the high microsteping quick-frozen ball
For：The raw material weight percentage is：Pork 25.0%, chicken 25.0%, pig fertilizer fat 20.0%, dietary fiber 10.0%, become
Property starch 6.0%, sucrose 3.0%, salt 0.34%, monosodium glutamate 0.26%, white pepper powder 0.1%, carragheen 0.2%, compound phosphorus
Hydrochlorate 0.45%, different vc sodium 0.2%, sodium lactate 0.4%, potassium sorbate 0.05%, pigment (chrysanthemum A types or red kojic rice powder)
0.18%, natrium nitrosum 0.01%, pig flesh flavor material 0.09%, remaining is water.
Embodiment 5
A kind of high microsteping quick-frozen ball that the present embodiment provides, the raw materials by weight of the high microsteping quick-frozen ball
For：The raw material weight percentage is：Pork 25.0%, chicken 25.0%, pig fertilizer fat 22.0%, dietary fiber 15.0%, become
Property starch 6.0%, sucrose 3.0%, salt 0.34%, monosodium glutamate 0.26%, white pepper powder 0.2%, carragheen 0.2%, compound phosphorus
Hydrochlorate 0.45%, different vc sodium 0.2%, sodium lactate 0.4%, potassium sorbate 0.05%, pigment (chrysanthemum A types or red kojic rice powder)
0.18%, natrium nitrosum 0.01%, pig flesh flavor material 0.09%, remaining is water.
Embodiment 6
A kind of high microsteping quick-frozen ball that the present embodiment provides, the raw materials by weight of the high microsteping quick-frozen ball
For：The raw material weight percentage is：Pork 28.0%, chicken 22.0%, pig fertilizer fat 22.0%, dietary fiber 10.0%, become
Property starch 8.0%, sucrose 3.0%, salt 0.34%, monosodium glutamate 0.26%, white pepper powder 0.2%, carragheen 0.2%, compound phosphorus
Hydrochlorate 0.4%, different vc sodium 0.25%, sodium lactate 0.4%, potassium sorbate 0.06%, pigment (chrysanthemum A types or red kojic rice powder)
0.15%, natrium nitrosum 0.01%, pig flesh flavor material 0.08%, remaining is water.
The preferred embodiments of the disclosure and embodiment are explained in detail above in conjunction with accompanying drawing, but it is of the invention
The above-described embodiment and examples are not limited to, in those skilled in the art's possessed knowledge, can also not taken off
Made a variety of changes on the premise of from present inventive concept.
Claims (10)
1. a kind of high microsteping quick-frozen ball, it is characterised in that the raw materials by weight of the high microsteping quick-frozen ball is：Pig
Meat 25.0-30.0%, chicken 20.0-25.0%, pig fertilizer fat 20.0-25.0%, dietary fiber 4.0-6.0%, converted starch
6.0-8.0%, sucrose 3.0-4.0%, salt 0.3-0.4%, monosodium glutamate 0.2-0.3%, white pepper powder 0.1-0.2%, carragheen
0.2-0.5%, composite phosphate 0.3-0.5%, different vc sodium 0.2-0.3%, sodium lactate 0.4-0.6%, potassium sorbate 0.05-
0.1%, pigment (chrysanthemum A types or red kojic rice powder) 0.15-0.2%, natrium nitrosum 0.01-0.02%, pig flesh flavor material 0.08-
0.12%, remaining is water.
2. high microsteping quick-frozen ball according to claim 1, it is characterised in that the raw material weight percentage is：Pork
28.0%, chicken 25.0%, pig fertilizer fat 25.0%, dietary fiber 5.0%, converted starch 8.0%, sucrose 3.0%, salt
0.34%, monosodium glutamate 0.26%, white pepper powder 0.1%, carragheen 0.2%, composite phosphate 0.45%, different vc sodium 0.2%, lactic acid
Sodium 0.4%, potassium sorbate 0.05%, pigment (chrysanthemum A types or red kojic rice powder) 0.18%, natrium nitrosum 0.01%, pork wind
Taste substance 0.09%, water 3.72%.
3. high microsteping quick-frozen ball according to claim 1, it is characterised in that the dietary fiber be soybean dietary fiber,
One or more in pea dietary fiber and/or oatmeal.
4. high microsteping quick-frozen ball according to claim 1, it is characterised in that the dietary fiber fineness is 100-200 mesh.
5. according to the preparation method of any one of the claim 1-4 high microsteping quick-frozen balls, it is characterised in that including following step
Suddenly：
1) pre-treatment step：The qualified pig back leg meat of selection check, Fresh Grade Breast and fertile fat, crossing 3-6mm orifice plates using meat grinder will
Meat rubs.
2) cut and mix step, in pre-treatment step by pork, chicken, fertile fat cut it is even after, then add sucrose, salt and compound phosphoric acid
The dispensings such as salt, cut after mixing in 2000-3000r/min and mix 2-5min, add converted starch, 2000-3000r/min after mixing
Cut and mix 1-2min；
3) step is pickled, will cut to mix the fillings cut in step and stand and pickle 10-20min；
4) forming step, it is molded using ball forming machine, a diameter of 25-35mm of a ball；
5) fixating shape step, a ball is put into 70-80 DEG C of water, water-bath 15-30min sizings；
6) cooling step, a ball is cooled to less than 25 DEG C after water-bath sizing；
7) fast freezing step, IQF is used after packaging, ball temperature is rapidly reduced to less than -18 DEG C；
8) finished product step, dispatched from the factory after product inspection is qualified, preserve reserve temperature below -10 DEG C.
6. the preparation method of high microsteping quick-frozen ball according to claim 1, it is characterised in that fillings is quiet in the step 3)
It is 15-20min to put salting period.
7. the preparation method of high microsteping quick-frozen ball according to claim 1, it is characterised in that sizing side in the step 5)
Method is 70-75 DEG C of water-bath 20-25min.
8. the preparation method of high microsteping quick-frozen ball according to claim 7, it is characterised in that be 70 in the method for shaping
DEG C, 72 DEG C or 75 DEG C of water-baths.
9. the preparation method of high microsteping quick-frozen ball according to claim 7, it is characterised in that the time of the water-bath is
20min, 22min, 24min or 25min.
10. the preparation method of high microsteping quick-frozen ball according to claim 6, it is characterised in that the fillings stands and pickled
Time is 15min, 16min, 17min, 18min, 19min or 20min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711167372.3A CN107874152A (en) | 2017-11-21 | 2017-11-21 | A kind of high microsteping quick-frozen ball and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711167372.3A CN107874152A (en) | 2017-11-21 | 2017-11-21 | A kind of high microsteping quick-frozen ball and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107874152A true CN107874152A (en) | 2018-04-06 |
Family
ID=61778329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711167372.3A Pending CN107874152A (en) | 2017-11-21 | 2017-11-21 | A kind of high microsteping quick-frozen ball and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107874152A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170629A (en) * | 2018-09-29 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of leisure large meatball and preparation method thereof |
| CN110613096A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making meat balls based on steam heat treatment of cereals |
| CN113303445A (en) * | 2021-06-16 | 2021-08-27 | 漳州职业技术学院 | Shaddock peel dietary fiber sausage and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875818A (en) * | 2012-12-20 | 2014-06-25 | 章卫东 | Bean curd dumplings and preparation method thereof |
| CN104207180A (en) * | 2014-07-22 | 2014-12-17 | 黑龙江八一农垦大学 | Preparation method of low-fat high-dietary-fiber grain sausage |
| CN104256402A (en) * | 2014-08-13 | 2015-01-07 | 烟台双塔食品股份有限公司 | Pea fiber powder as well as application in meat products and production method thereof |
| CN106107601A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of preparation method of a selenium-rich ball |
-
2017
- 2017-11-21 CN CN201711167372.3A patent/CN107874152A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103875818A (en) * | 2012-12-20 | 2014-06-25 | 章卫东 | Bean curd dumplings and preparation method thereof |
| CN104207180A (en) * | 2014-07-22 | 2014-12-17 | 黑龙江八一农垦大学 | Preparation method of low-fat high-dietary-fiber grain sausage |
| CN104256402A (en) * | 2014-08-13 | 2015-01-07 | 烟台双塔食品股份有限公司 | Pea fiber powder as well as application in meat products and production method thereof |
| CN106107601A (en) * | 2016-06-28 | 2016-11-16 | 韦越仕 | A kind of preparation method of a selenium-rich ball |
Non-Patent Citations (1)
| Title |
|---|
| 郑鹏然等: "《食品卫生全书》", 31 July 1996, 红旗出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110613096A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making meat balls based on steam heat treatment of cereals |
| CN109170629A (en) * | 2018-09-29 | 2019-01-11 | 山东禹王生态食业有限公司 | A kind of leisure large meatball and preparation method thereof |
| CN113303445A (en) * | 2021-06-16 | 2021-08-27 | 漳州职业技术学院 | Shaddock peel dietary fiber sausage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107410856B (en) | A kind of steamed dumpling and preparation method thereof | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN102349658B (en) | Processing method of sugar-free fruit and vegetable crushed dried pork | |
| CN107874152A (en) | A kind of high microsteping quick-frozen ball and preparation method thereof | |
| CN102429231A (en) | Sweet potato, ginseng and glutinous rice flour | |
| CN106417484A (en) | Method for fermenting bean dregs to make biscuits | |
| CN103948058A (en) | Three-color duck roll and preparation method thereof | |
| CN103169009A (en) | Tartary buckwheat developmental noodle for children | |
| CN109480184A (en) | A kind of quick-frozen Pan-Fried Bun Stuffed with Pork and preparation method thereof | |
| CN103637098B (en) | Instant soybean protein puffed food | |
| CN107581576A (en) | Use and stewed soup with soup made from technique soup-stock seasoning bag and preparation method thereof | |
| CN104366437B (en) | Be rich in sauce and preparation method thereof of going with rice or bread of n-3 polyunsaturated fatty acid | |
| CN105614736A (en) | Novel high-protein and low-temperature barbecued meat and production method thereof | |
| CN103404598B (en) | Fish cheese and preparation method therof | |
| CN107711988A (en) | A kind of preparation method of the fluffy health care sugar-free biscuit of coarse cereals alkali | |
| CN107836722A (en) | A kind of plain meat and its production method | |
| CN102342538B (en) | Nutritional coarse cereal egg rolls and preparation method thereof | |
| CN107149113A (en) | Jam and preparation method thereof can be dismissed | |
| CN101669619B (en) | Method for preparing sweet-potato egg catsup | |
| CN108813416A (en) | A kind of quick-fried peppery item of pearl rabbit meat of Radix Glycyrrhizae and preparation method thereof | |
| CN108142862A (en) | A kind of instant Cowhells fish ball and preparation method thereof | |
| CN108157820A (en) | A kind of Round mass of food of soft bone and preparation method thereof | |
| CN103444874A (en) | Peurotus eryngii peanut composite plant protein beverage and production method thereof | |
| CN103535696A (en) | High-fiber maize-flavored sauce and production method thereof | |
| CN105901103A (en) | Black fungus flavored potato raisin cake 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180406 |
|
| RJ01 | Rejection of invention patent application after publication |