CN108294251A - The purling slice of fish food-processing method of one seed shrimp - Google Patents
The purling slice of fish food-processing method of one seed shrimp Download PDFInfo
- Publication number
- CN108294251A CN108294251A CN201810206295.6A CN201810206295A CN108294251A CN 108294251 A CN108294251 A CN 108294251A CN 201810206295 A CN201810206295 A CN 201810206295A CN 108294251 A CN108294251 A CN 108294251A
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- purling
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- flesh
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 64
- 238000003672 processing method Methods 0.000 title claims abstract description 19
- 241000583629 Cypridopsis vidua Species 0.000 title claims abstract description 10
- 241000238557 Decapoda Species 0.000 claims abstract description 86
- 238000002156 mixing Methods 0.000 claims abstract description 26
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 13
- 238000005303 weighing Methods 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 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 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 230000000903 blocking effect Effects 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000011068 loading method Methods 0.000 claims abstract description 7
- 230000035515 penetration Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 238000004513 sizing Methods 0.000 claims abstract description 7
- 235000019710 soybean protein Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 210000001835 viscera Anatomy 0.000 claims abstract description 7
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 6
- 239000002131 composite material Substances 0.000 claims abstract description 6
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 6
- 239000010452 phosphate Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 8
- 229920003063 hydroxymethyl cellulose Polymers 0.000 claims description 6
- 229940031574 hydroxymethyl cellulose Drugs 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000001384 succinic acid Substances 0.000 claims description 6
- 238000005868 electrolysis reaction Methods 0.000 claims description 4
- 239000005030 aluminium foil Substances 0.000 claims description 2
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims 1
- 238000001816 cooling Methods 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- LNAZSHAWQACDHT-XIYTZBAFSA-N (2r,3r,4s,5r,6s)-4,5-dimethoxy-2-(methoxymethyl)-3-[(2s,3r,4s,5r,6r)-3,4,5-trimethoxy-6-(methoxymethyl)oxan-2-yl]oxy-6-[(2r,3r,4s,5r,6r)-4,5,6-trimethoxy-2-(methoxymethyl)oxan-3-yl]oxyoxane Chemical compound CO[C@@H]1[C@@H](OC)[C@H](OC)[C@@H](COC)O[C@H]1O[C@H]1[C@H](OC)[C@@H](OC)[C@H](O[C@H]2[C@@H]([C@@H](OC)[C@H](OC)O[C@@H]2COC)OC)O[C@@H]1COC LNAZSHAWQACDHT-XIYTZBAFSA-N 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 5
- 229920000609 methyl cellulose Polymers 0.000 description 5
- 239000001923 methylcellulose Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 241000075376 Harpadon nehereus Species 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 235000012631 food intake Nutrition 0.000 description 2
- 241000124033 Salix Species 0.000 description 1
- WSFSSNUMVMOOMR-NJFSPNSNSA-N methanone Chemical compound O=[14CH2] WSFSSNUMVMOOMR-NJFSPNSNSA-N 0.000 description 1
- 238000010129 solution processing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
Abstract
The purling slice of fish food-processing method of one seed shrimp, the processing method include the following steps：a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and meat is adopted after salt penetration and centrifugal dehydration and obtains the purling flesh of fish of shrimp；b）It beats and bursts：The ginger juice for accounting for the purling flesh of fish quality of the shrimp 1~2% will be sequentially added in the purling flesh of fish of pretreated shrimp, 0~0.6% composite phosphate, addition accounts for purling 1~8% soybean protein isolate of flesh of fish quality of the shrimp, 1~10% starch, 0.5~6% egg white and 1-8% oil resistance agent, 4 DEG C are beaten the 5-20min that burst, and it is rotten to obtain the purling mixing of shrimp；c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, is refrigerated after then cooking；d）It is fried：The rotten block slicing and slitting of the purling mixing of shrimp after refrigeration will be cooked, pot frying is entered after then drying, using drain it is cooling after the purling slice of fish of obtained shrimp；e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
Description
Technical field
The present invention relates to the purling slice of fish food-processing methods of a seed shrimp, belong to flesh of fish complex food processing technique field.
Background technology
The purling also known as Bombay duck of shrimp, meat is soft, delicious tender, full of nutrition.But the moisture of Bombay duck is high, dried product
Freshness declines fast when processing, is also easy to formaldehyde, therefore existing Bombay duck food processing is based on dried product, few fishes
Willow food form occurs.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and provide that a kind of preparation process is simple, preparation
Food consumption is convenient, and full of nutrition, meat is soft, the purling slice of fish food-processing method of the fresh and tender shrimp of taste.
The purpose of the present invention is come what is completed, the purling slice of fish food-processing method of a seed shrimp is described by following technical solution
Processing method include the following steps：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：It will sequentially add the ginger juice for accounting for the purling flesh of fish quality of the shrimp 1~2% in the purling flesh of fish of pretreated shrimp, 0~
0.6% composite phosphate, addition account for purling 1~8% soybean protein isolate of flesh of fish quality of the shrimp, 1~10% starch,
0.5~6% egg white and 1-8% oil resistance agent, 4 DEG C are beaten the 5-20min that burst, and obtain shrimp purling mixing gruel；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, pot frying is entered after then drying, it is cold using draining
But the purling slice of fish of shrimp is made afterwards；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
As preferred：The oil resistance agent is by methylcellulose, succinic acid and hydroxymethyl cellulose according to 1-4：1：1—
4, it is slowly added into mixed liquor in 65-75 DEG C of water-baths and stirs；
The cleaning includes that clear water cleaning and electrolysis water clean two procedures；
The frying is：The rotten block of the purling mixing of shrimp after drying is placed in 150 DEG C of -160 DEG C of oil cauldrons and is fried 30-60 seconds, or is put into
It is fried in vacuum low-temperature frying room, de-oiling；
The packaging of weighing is：It sterilized, be vacuum-packed with aluminium foil bag after the weighing.
Fried condition is in vacuum low-temperature frying room of the present invention：0.092-0.095MPa of vacuum degree, frying temperature
It is 100-120 DEG C, deep-fat frying time 10 --- 15 minutes.
The invention belongs to improvements over the prior art, it has preparation process simple, and the food consumption of preparation is convenient, nutrition
Abundant, meat is soft, it is delicious tender the features such as.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：The purling slice of fish food of a seed shrimp of the present invention
Processing method, the processing method include the following steps：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：It will sequentially add the ginger juice for accounting for the purling flesh of fish quality of the shrimp 1~2% in the purling flesh of fish of pretreated shrimp, 0~
0.6% composite phosphate, addition account for purling 1~8% soybean protein isolate of flesh of fish quality of the shrimp, 1~10% starch,
0.5~6% egg white and 1-8% oil resistance agent, 4 DEG C are beaten the 5-20min that burst, and obtain shrimp purling mixing gruel；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, pot frying is entered after then drying, it is cold using draining
But the purling slice of fish of shrimp is made afterwards；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
Oil resistance agent of the present invention is by methylcellulose, succinic acid and hydroxymethyl cellulose according to 1-4：1：1-4,
It is slowly added into mixed liquor in 65-75 DEG C of water-baths and stirs；The cleaning includes that clear water cleaning and electrolysis water clean twice
Process.
Embodiment 1：The purling slice of fish food-processing method of a seed shrimp of the present invention, the processing method include following step
Suddenly：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：It will sequentially add the ginger juice for accounting for the purling flesh of fish quality of the shrimp 1.5% in the purling flesh of fish of pretreated shrimp, 0.3%
Composite phosphate, be added account for purling 5% soybean protein isolate of flesh of fish quality of the shrimp, 5% starch, 3% egg white and
4% oil resistance agent, 4 DEG C are beaten the 12min that bursts, and it is rotten to obtain the purling mixing of shrimp；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, is then placed in the rotten block of the purling mixing of the shrimp after drying
Fried 30-60 second in 150-160 DEG C of oil cauldron, using drain it is cooling after the purling slice of fish of obtained shrimp；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
Oil resistance agent described in wherein is by methylcellulose, succinic acid and hydroxymethyl cellulose according to 2.5：1：2.5, at 70 DEG C
It is slowly added into mixed liquor in water-bath and stirs.
Embodiment 2：The purling slice of fish food-processing method of a seed shrimp of the present invention, the processing method include following step
Suddenly：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：The ginger juice for accounting for the purling flesh of fish quality of the shrimp 1% will be sequentially added in the purling flesh of fish of pretreated shrimp, addition accounts for institute
Purling 1% soybean protein isolate of flesh of fish quality of shrimp, 1% starch, 0.5% egg white and 1% oil resistance agent are stated, beats for 4 DEG C and bursts
It is rotten to obtain the purling mixing of shrimp by 5min；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, is then put into the rotten block of the purling mixing of the shrimp after drying
Fried, de-oiling in vacuum low-temperature frying room, using drain it is cooling after the purling slice of fish of shrimp is made；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
Oil resistance agent of the present invention is by methylcellulose, succinic acid and hydroxymethyl cellulose according to 1：1：1, in 65 DEG C of water
It is slowly added into mixed liquor in bath and stirs；The cleaning includes that clear water cleaning and electrolysis water clean two procedures.
Embodiment 3：The purling slice of fish food-processing method of a seed shrimp of the present invention, the processing method include following step
Suddenly：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：It will sequentially add the ginger juice for accounting for the purling flesh of fish quality of the shrimp 2% in the purling flesh of fish of pretreated shrimp, 0.6%
Composite phosphate, be added account for purling 8% soybean protein isolate of flesh of fish quality of the shrimp, 10% starch, 6% egg white and 8%
Oil resistance agent, 4 DEG C are beaten the 20min that bursts, and obtain shrimp purling mixing gruel；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, is then put into the rotten block of the purling mixing of the shrimp after drying
Fried in vacuum low-temperature frying room, fried condition is in the vacuum low-temperature frying room：0.092-0.095MPa of vacuum degree,
Frying temperature is 100-120 DEG C, deep-fat frying time 10 --- 15 minutes；De-oiling, using drain it is cooling after the purling slice of fish of shrimp is made；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
Oil resistance agent of the present invention is by methylcellulose, succinic acid and hydroxymethyl cellulose according to 4：1：4, in 75 DEG C of water
It is slowly added into mixed liquor in bath and stirs.
Claims (3)
1. the purling slice of fish food-processing method of a seed shrimp, it is characterised in that the processing method includes the following steps：
a）Pretreatment of raw material：Take fresh shrimp purling, decaptitating is cleaned after going fin to remove internal organ, and adopting meat after salt penetration and centrifugal dehydration obtains
To the purling flesh of fish of shrimp；
b）It beats and bursts：It will sequentially add the ginger juice for accounting for the purling flesh of fish quality of the shrimp 1~2% in the purling flesh of fish of pretreated shrimp, 0~
0.6% composite phosphate, addition account for purling 1~8% soybean protein isolate of flesh of fish quality of the shrimp, 1~10% starch,
0.5~6% egg white and 1-8% oil resistance agent, 4 DEG C are beaten the 5-20min that burst, and obtain shrimp purling mixing gruel；
c）Enter mould to cook：By the rotten loading plastic shape-forming mold of the purling mixing of shrimp, quick-frozen sizing is blocking, then cooks rear cold
It hides；
d）It is fried：The rotten block slicing and slitting of the purling mixing of the shrimp after refrigerating will be cooked, pot frying is entered after then drying, it is cold using draining
But the purling slice of fish of shrimp is made afterwards；
e）Weigh pack：The purling slice of fish of the shrimp of gained is packed after weighing, finally obtains the purling slice of fish finished product of shrimp.
2. the purling slice of fish food-processing method of shrimp according to claim 1, it is characterised in that the oil resistance agent is by methyl fibre
Dimension element, succinic acid and hydroxymethyl cellulose are according to 1-4：1：1-4, it is slowly added into mixed liquor in 65-75 DEG C of water-baths and stirs
It forms；
The cleaning includes that clear water cleaning and electrolysis water clean two procedures；
The frying is：The rotten block of the purling mixing of shrimp after drying is placed in 150 DEG C of -160 DEG C of oil cauldrons and is fried 30-60 seconds, or is put into
It is fried in vacuum low-temperature frying room, de-oiling；
The packaging of weighing is：It sterilized, be vacuum-packed with aluminium foil bag after the weighing.
3. the purling slice of fish food-processing method of shrimp according to claim 2, it is characterised in that the vacuum low-temperature frying room
It is middle frying condition be：0.092-0.095MPa of vacuum degree, frying temperature are 100-120 DEG C, deep-fat frying time 10 --- 15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206295.6A CN108294251A (en) | 2018-03-13 | 2018-03-13 | The purling slice of fish food-processing method of one seed shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810206295.6A CN108294251A (en) | 2018-03-13 | 2018-03-13 | The purling slice of fish food-processing method of one seed shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108294251A true CN108294251A (en) | 2018-07-20 |
Family
ID=62850061
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810206295.6A Pending CN108294251A (en) | 2018-03-13 | 2018-03-13 | The purling slice of fish food-processing method of one seed shrimp |
Country Status (1)
| Country | Link |
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| CN (1) | CN108294251A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1615747A (en) * | 2004-12-03 | 2005-05-18 | 李共国 | Method for processing instant bombay duck |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103054080A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Process for making low-temperature vacuum fried anchovy |
| CN104997069A (en) * | 2015-07-22 | 2015-10-28 | 四川农业大学 | Fresh fish cake and preparation method thereof |
| CN105077371A (en) * | 2015-09-09 | 2015-11-25 | 惠安瑞芳食品有限公司 | Instant fish roll taking trachinocephalus myops and scomberomorus niphonium as raw materials and preparation method |
-
2018
- 2018-03-13 CN CN201810206295.6A patent/CN108294251A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1615747A (en) * | 2004-12-03 | 2005-05-18 | 李共国 | Method for processing instant bombay duck |
| CN102406191A (en) * | 2011-12-09 | 2012-04-11 | 江南大学 | Processing method of crisp-fried fish slices |
| CN103054080A (en) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | Process for making low-temperature vacuum fried anchovy |
| CN104997069A (en) * | 2015-07-22 | 2015-10-28 | 四川农业大学 | Fresh fish cake and preparation method thereof |
| CN105077371A (en) * | 2015-09-09 | 2015-11-25 | 惠安瑞芳食品有限公司 | Instant fish roll taking trachinocephalus myops and scomberomorus niphonium as raw materials and preparation method |
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Application publication date: 20180720 |
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