CN1100278A - Golden cream prawn and its making method - Google Patents
Golden cream prawn and its making method Download PDFInfo
- Publication number
- CN1100278A CN1100278A CN93117454A CN93117454A CN1100278A CN 1100278 A CN1100278 A CN 1100278A CN 93117454 A CN93117454 A CN 93117454A CN 93117454 A CN93117454 A CN 93117454A CN 1100278 A CN1100278 A CN 1100278A
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- China
- Prior art keywords
- cream
- prawn
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- mixture
- shrimp
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L17/40—Shell-fish
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
After its head and shell are removed, prawn is coated with cream base, stuck with egg and bread crumbs, formed and frozen into the golden cream prawn, which is eaten after being fried with vegetable oil. The cream base used is compounded with butter, flour, milk, vegetable and sea food.
Description
The present invention relates to food that contains shrimp and preparation method thereof, particularly relate to a kind of tv dinner shrimp and preparation method thereof.
Shrimp be the food that people like, and most of people likes fried shrimp food.At present existing multiple this based food is rolled in as the starch that will be added with flavoring and egg that fried more fried shrimp of making is subjected to liking of people very much on the shrimp body.But for ordinary consumer, do a prawn, at first to remove dried small shrimp, shrimp intestines, mix up starch again, be rolled on the shrimp body, make fried shrimp from selecting materials to, need long time, make fried shrimp and both wasted time and energy so control oneself, may make unsatisfactoryly because of technical problem again, cause waste by the consumer.
The method of traditional fried shrimp of making only is suitable for making by hand of family, restaurant, is not suitable for industrialized production in enormous quantities.
In addition, modulation and the batching that is added with the starch of flavoring directly has influence on quality and the taste of fried shrimp again.The fried shrimp taste that conventional method and batching make is more single, and the outer starch mouthfeel in fried back is bad.
The objective of the invention is to overcome the deficiencies in the prior art, a kind of method that is suitable for the freezing semi-finished product golden cream prawn of industrialized making is provided, and golden cream prawn fast food obtained by this method is provided.
Another object of the present invention is to provide a kind of preparation method and composition of raw materials thereof that the used cream shellfish of golden cream prawn is thought of making.
For finishing the foregoing invention purpose, the invention provides a kind of method for preparing golden cream prawn, this method comprises making that the cream shellfish is thought and the process that bright shrimp is handled and finished product is made.
After so-called herein " golden cream prawn " is meant shrimp decaptitated, shells, wrap the cream shellfish and think and be stained with egg, breadcrumbs, through moulding, frozen products, this product can be edible with the fried back of plant.Because it has the milk flavor that the cream shellfish is thought, and has the delicate flavour of shrimp, so be called golden cream prawn.
The cream shellfish thinks to make pastel in following ratio by certain step with natural or margarine, flour, fresh milk, vegetables, salt, dry white wine.Wherein, the weight ratio of each raw material is:
Butter 8-10
Flour 10-12
Milk 60-70
Vegetables 10-15
Seafood material 0.8-1.5
Salt 0.1-0.3
Dry white wine 0.5-1.5
Pepper powder 0.02-0.04
Wherein, vegetables can be celery, onion, carrot etc.
During making, earlier above-mentioned seafood material and vegetables are cut into 1-16mm
3Graininess, scald with boiling water, cross cold water, granulate mixture;
Above-mentioned butter is melted, mix, be stirred in this butter, the milk mixture and do not occur till the particle with the 10-20% and the flour of the milk that removes precipitation;
Then remaining milk, above-mentioned salt, flavoring are placed in the pot; boil when at a simmer; slowly pour the butter, the milk mixture that make into; constantly be stirred to evenly; after boiling 20-30 minute with temperature again, mix, add above-mentioned dry white wine with the above-mentioned granulate mixture that makes; stir, promptly make the cream shellfish and think.
When making cream shellfish think of, can handle bright shrimp, comprise in this treatment step the bright shrimp of certain specification is removed head, shell, stay tail processing, the cream shellfish that wraps above-mentioned preparation is then thought and is stained with egg, breadcrumbs, is stained with the egg noodle cinder inclusion again, after freezing, promptly make golden cream prawn of the present invention.
Golden cream prawn of the present invention after taking out, need not thaw that it is fried slowly to soak with warm oil immediately from freezing equipment, being golden yellow to this finished product is edible, is edible so the consumer buys that the back only need process slightly back home, cooks very easy.In addition, because above-mentioned batching and processing method, making cream shellfish of the present invention think shrimp is of high nutritive value, seafood flavor, creamy taste have concurrently, after fried processing, and golden yellow color, tender with a crispy crust, comfortable tasty and refreshing, and contain multivitamin, and in process, need not add any additives, colour former, anticorrisive agent in processing, storage, be a kind of desirable fast food.
After multidigit Chinese, Japanese and American trial test, consistently think golden cream prawn of the present invention good mouthfeel after fried, its taste not only is fit to Chinese taste, also meets Japanese flavour of food products, especially is fit to American taste.
Particularly, golden cream prawn of the present invention is made by following concrete steps:
1, the preparation of cream shellfish think of
1), get the raw material that preparation cream shellfish is thought at first in following ratio:
Seafood material 0.8-1.5
Vegetables 10-15
Milk 60-70
Butter 8-10
Flour 10-11
Pepper powder 0.02-0.04
Dry white wine 0.5-1.5
Salt 0.1-0.3
2) above-mentioned seafood material and vegetables are cut into 1-16mm
3Graininess, be preferably 3-5mm
3, scald with boiling water, cross cold water, get granulate mixture, stand-by;
3) above-mentioned butter is melted, mix, be stirred in this butter, the milk mixture and do not occur till the particle with the 10-20% and the above-mentioned flour of the above-mentioned milk that removes precipitation;
4) remaining milk, above-mentioned salt, pepper powder are placed in the pot; boil when at a simmer; slowly pour the butter, the milk mixture that make by step 3) into; constantly be stirred to evenly; again 20-40 ℃ down keep 20-30 minute after, with step 2) granulate mixture that makes mixes, and adds above-mentioned dry white wine; stir, make the cream shellfish and think.
2, the making of golden cream prawn comprises:
1) bright shrimp is decaptitated shells, stays tail fine stern fan, remove the shrimp gland, cut fanning open from abdomen, disconnected muscle with cutter.
2) with the shrimp of handling well, the back of the body down, abdomen up, be stained with mixed powder (flour, starch proportion 1: 1), ready-made cream shellfish is thought to be placed on the shrimp abdomen, be rolled in shrimp back 2/3rds, revealed the shrimp back of the body 1/3rd.
3) will wrap shrimp that the cream shellfish thinks is stained with egg liquid (5 kilograms of eggs add 0.5 kg of water) and is stained with breadcrumbs again and is stained with egg liquid again and is stained with breadcrumbs again.
4) shrimp that will wrap shellfish think of, breadcrumbs is made golden cream prawn with mould shape (shape ovalize).
Preparation method of the present invention, its key then are the modulation that the cream shellfish is thought.In the prescription that the cream shellfish is thought, flour and butter also have rare thick effect of adjusting except that the nutrition that itself had, and flour is too much, and the shellfish think of mouthfeel of making is hardened, and flour has lacked, and the cream shellfish of making is thought scattered paste shape, is stained with to wrap up in less than shrimp and goes on one's body.
In the prescription that the cream shellfish is thought, said seafood material is meant scallop, sea cucumber etc., and most of seafood material nutrients are abundant, taste is very delicious again, and wherein scallop one class is comparatively preferred, and its reason is that scallop not only has above-mentioned advantage, and its meat is white in color, and does not influence the outward appearance of finished product.
Vegetables in the prescription can be the mixture of celery, carrot, onion, also can comprise food of fungi, as mushroom, mushroom, tremella, black fungus etc.During selection, should consider its nutrition, fully look after the requirement of consumer again, consider that promptly the color after some raw material processing is not good, can make the cream shellfish that modulates think blackout after adding as mushroom sense organ.
Cream shellfish that the inventive method is made is thought, and it is moderate to be dense pasty state and concentration, is faint yellow, is golden yellow after fried, and after fried, pure taste, taste is bright fragrant, and tangible seafood flavor and creamy taste are arranged.The cream shellfish that makes thinks to preserve under 0 ℃-5 ℃ condition, and the shelf-life is three days.
When making golden cream prawn, the bright shrimp of all size all can be used as the raw material of making golden cream prawn of the present invention in principle, as common shrimp or prawn, is preferably 31-40(31-40 head/pound) shrimp, adopt the bigger prawn of build to make, the quality of its product is higher.
Cream shellfish of the present invention is thought the shape approximation ellipse, the freezing back of moulding is light yellow, be golden yellow after fried, obvious seafood flavor and creamy taste are arranged, the present invention is a raw material if adopt the 31-40 shrimp, weight is 46 ± 2 grams after its each moulding of finished product golden cream prawn, and storage life is 9 months under-18 ℃ of conditions.
The golden cream prawn that makes, after from household freezer, taking out, need not thaw, can process, its method is: put vegetable oil in pot, oil mass is advisable can soak golden cream prawn, slowly soak fried 7-8 minute (when exploding with slow fire (50 ℃-60 ℃) to 5 minutes, the oil temperature adds to 80 ℃-90 ℃, to ripe), friedly be golden yellow to golden cream prawn and get final product.
Here said " slow fire ", be meant in the cooking, can use firepower especially a little less than, reaching the needs of the cooking, the oil temperature all can claim " slow fire " from 30 ℃-60 ℃ in the cooking.With the fried golden cream prawn of the present invention of slow fire, can make slowly the heating outside in of the bigger food of volume, make well-done, prosperous excessively as firepower, then can make the outer burned of golden cream prawn, and innerly still give birth to.
When fried golden cream prawn, begin oil temperature with 50 ℃-60 ℃, make its inside and outside ripe simultaneously, treat will be ripe the time, with oily temperature rise to 80 ℃-90 ℃, make the table colouring, be golden yellow to reach the purpose of tendering with a crispy crust.
If it is livings explode later golden cream prawn with 10 ℃-60 ℃ oil temperature, but also can since oil warm low make shrimp in pot with regard to " diffusing flying ".
If with the oil temperature more than 100 ℃, then because the too high crust of golden cream prawn that can make again of oil temperature is fried black, not only color is plain, and the shrimp of the inside but still gives birth to.
Embodiment 1
The making that the cream shellfish is thought
Raw material:
0.75 kilogram of scallop
50 kilograms of fresh milks
7.5 kilograms in butter
8 kilograms in flour
3 kilograms of celeries
2.5 kilograms of onions
3 kilograms in carrot
0.025 kilogram of pepper powder
0.8 kilogram of dry white wine
0.18 kilogram of salt
The preparation method is as follows: earlier with scallop, onion, celery, carrot, be cut into 4mm
3Graininess is scalded with boiling water, crosses cold water, gets granular mixture, and is stand-by:
The butter that will dissolve, the milk that removes precipitation and flour fully mix, and the particle of face is not arranged, and get butter, milk mixture;
Put milk, salt, pepper powder in the pot, when boiling soon, slowly pour ready-made butter, milk mixture into, constantly stir evenly with mixing plant, little fire boils that to keep temperature in 25 minutes be about 30 ℃, at this moment mixes with granular mixture, again with dry white wine stir evenly cream shellfish think of.
Embodiment 2
The making that the cream shellfish is thought
Raw material:
1.1 kilograms of scallops
46.3 kilograms in milk (preparing) with milk powder
6.2 kilograms in butter
8.4 kilograms in flour
3 kilograms of celeries
2.5 kilograms of onions
3 kilograms of fresh mushrooms
3 kilograms in carrot
0.015 kilogram of pepper powder
1.1 kilograms of dry white wines
0.23 kilogram of salt
The preparation method is with embodiment 1.
Embodiment 3
The making of golden cream prawn
The cream shellfish that raw material: embodiment 1 makes is thought:
The bright shrimp of 31-40,75 kilograms
Mixed powder: flour is 1: 1 with the ratio of starch;
Egg liquid: the mixture of 5 kilograms of eggs and 0.5 kg of water
Breadcrumbs: capacity
The preparation method is as follows:
1, bright shrimp is decaptitated shells, stay tail fine stern fan, remove the shrimp gland, cut fanning open from belly, disconnected muscle with cutter.
2, with the shrimp of handling well, to carry on the back down, abdomen is stained with mixed powder up, and ready-made cream shellfish is thought to be placed on the shrimp abdomen, is rolled in shrimp back 2/3rds, exposes the shrimp back of the body 1/3rd.
3, the shrimp that will wrap cream shellfish think of is stained with egg liquid, is stained with breadcrumbs again, is stained with egg liquid again, is stained with breadcrumbs again.
4, the shrimp that will wrap shellfish think of, breadcrumbs makes product with oval mould typing and freezing.The weight of the golden cream prawn of each moulding is 46 ± 2 grams.
Embodiment 4
The making of golden cream prawn
The cream shellfish that raw material: embodiment 2 makes is thought
Bright prawn: 75 kilograms
Mixture: flour: starch is 1: 1
Egg liquid: the mixture of 5 kilograms of eggs and 0.5 kg of water
Breadcrumbs: capacity
The preparation method is with embodiment 3.
Reference example
Golden cream prawn soak fried method
To household freezer, take out by the golden cream prawn that embodiment 3 and 4 makes, in pot, add 0.5 kilogram of vegetable oil, be heated to oily temperature when being 50-60 ℃ with slow fire, add golden cream prawn, after slowly soaking deep fry for five minutes, oily temperature is added to 80-90 ℃, fried be golden yellow to golden cream prawn and get final product.
Claims (10)
1, a kind of preparation method of golden cream prawn is characterized in that comprising the steps:
1) get the following raw material of weight ratio:
Seafood material 0.8-1.5
Vegetables 10-15
Milk 60-70
Butter 8-10
Flour 10-11
Pepper powder 0.02-0.04
Dry white wine 0.5-1.5
Salt 0.1-0.3
Bright shrimp 90-110
2) above-mentioned seafood material and vegetables are cut into 1-16mm
3Graininess, scald with boiling water, cross cold water, granulate mixture, stand-by;
3) above-mentioned butter is melted, mix, be stirred in this butter, the milk mixture and do not occur till the particle with the 10-20% of the above-mentioned milk that removes precipitation and the 70-80% of above-mentioned flour;
4) remaining milk, above-mentioned salt, pepper powder are placed in the pot, boil when at a simmer, slowly pour the butter, the milk mixture that make by step 3) into, constantly being stirred to evenly, again after boiling 20-30 minute under 20 ℃-40 ℃, with step 2) granulate mixture that makes mixes, add above-mentioned dried grape liquor, stir, make the cream shellfish and think, stand-by;
5) above-mentioned bright shrimp is decaptitated, shells, stays tail processing, be stained with the mixture of starch and flour, and wrap the cream shellfish think of that makes by step 4), be stained with egg liquid and breadcrumbs, promptly make described golden cream prawn after freezing.
2, the method for making golden cream prawn as claimed in claim 1 is characterized in that: described egg liquid is that egg and water weight ratio are 9-11: 1 mixed liquor.
3, the method for making golden cream prawn as claimed in claim 1 is characterized in that: the shrimp described in the step 5) is before being stained with starch and flour mixture, and elder generation carries out into fan-shaped from belly, and disconnected muscle.
4, the method for making golden cream prawn as claimed in claim 3, it is characterized in that: the cream shellfish that is made by step 4) described in the step 5) is thought, it is the belly that is placed on the shrimp of being stained with starch and flour mixture, wrap again described shrimp the back 2/3rds, and reserve 1/3rd of the shrimp back of the body.
5, the method for making golden cream prawn as claimed in claim 3 is characterized in that: be stained with above-mentioned egg liquid and breadcrumbs described in the step 5) are to be stained with the egg liquid stated, breadcrumbs successively, to be stained with above-mentioned egg liquid and breadcrumbs again.
6, as the method for the described making golden cream prawn of one of claim 1-5, it is characterized in that: the shrimp of being stained with above-mentioned egg liquid and breadcrumbs described in the step 5), before freezing, use earlier the mould molding ovalisation.
7, the method for making golden cream prawn as claimed in claim 1 is characterized in that: described vegetables can be celery, onion, carrot or its mixture.
8, the method for making golden cream prawn as claimed in claim 1 is characterized in that: described seafood material can be scallop, sea cucumber or its mixture.
9, a kind of golden cream prawn of making as the described preparation method of claim 1-8.
10, a kind of preparation method of cream shellfish think of is characterized in that comprising the steps:
1) get the following raw material of weight ratio:
Seafood material 0.8-1.5
Vegetables 10-15
Milk 60-70
Butter 8-10
Flour 10-11
Pepper powder 0.02-0.04
Dry white wine 0.5-1.5
Salt 0.1-0.3
2) above-mentioned seafood material and vegetables are cut into 1-16mm
3Graininess, scald with boiling water, cross cold water, granulate mixture, stand-by;
3) above-mentioned butter is melted, mix, be stirred in this butter, the milk mixture and do not occur till the particle with the 10-20% of the above-mentioned milk that removes precipitation and the 70-80% of above-mentioned flour;
4) remaining milk, above-mentioned salt, pepper powder are placed in the pot; boil when at a simmer; slowly pour the butter, the milk mixture that make by step 3) into; constantly be stirred to evenly; again after boiling 20-30 minute under 20 ℃-40 ℃, with step 2) granulate mixture that makes mixes, and adds above-mentioned dried grape liquor; stir, make the cream shellfish and think.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93117454A CN1100278A (en) | 1993-09-13 | 1993-09-13 | Golden cream prawn and its making method |
| GB9403444A GB2282519A (en) | 1993-09-13 | 1994-02-23 | Golden cream shrimp and method for the same |
| JP6122933A JPH07231766A (en) | 1993-09-13 | 1994-04-26 | Gold colored butter prawn and its producing process |
| DE4422082A DE4422082A1 (en) | 1993-09-13 | 1994-06-24 | Crab dish and process for its preparation |
| FR9408200A FR2709925B1 (en) | 1993-09-13 | 1994-07-04 | Golden shrimps in butter, butter base and process for their preparation. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93117454A CN1100278A (en) | 1993-09-13 | 1993-09-13 | Golden cream prawn and its making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1100278A true CN1100278A (en) | 1995-03-22 |
Family
ID=4992011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93117454A Pending CN1100278A (en) | 1993-09-13 | 1993-09-13 | Golden cream prawn and its making method |
Country Status (5)
| Country | Link |
|---|---|
| JP (1) | JPH07231766A (en) |
| CN (1) | CN1100278A (en) |
| DE (1) | DE4422082A1 (en) |
| FR (1) | FR2709925B1 (en) |
| GB (1) | GB2282519A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053422B (en) * | 2007-05-15 | 2010-08-25 | 江苏宝龙集团有限公司 | Producing method for bread freshwater lobster cake |
| CN101637280B (en) * | 2009-08-19 | 2012-03-21 | 湛江国联水产开发股份有限公司 | Frozen cheese shrimp cake processing technology |
| CN102612323A (en) * | 2009-09-09 | 2012-07-25 | 杜拉菲兹有限责任公司 | Edible surface-modifying particles and methods for their manufacture |
| CN102652567A (en) * | 2011-03-01 | 2012-09-05 | 郑银雅 | Method for fry of shrimp shape |
| CN106307186A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱汇洋食品有限公司 | Processing method of squid and milk prepared food |
| CN107822008A (en) * | 2017-06-22 | 2018-03-23 | 浙江万里学院 | A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE202012103064U1 (en) | 2012-08-14 | 2012-11-13 | Barbara Maria Blank | Auxiliary device for the manual de-rooting of a shrimp |
| CN107173720A (en) * | 2017-07-07 | 2017-09-19 | 福清市东威水产食品实业有限公司 | A kind of instant type magnetic tape trailer shrimp balls product and its production technology |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR1006334A (en) * | 1947-12-20 | 1952-04-22 | Process for prolonging the preservation of food products, in particular fine edibles | |
| GB1273099A (en) * | 1970-09-15 | 1972-05-03 | Findus | Deep-frozen food product |
| US3780196A (en) * | 1972-02-29 | 1973-12-18 | E Domecki | Method of packing shrimp |
| JPS568670A (en) * | 1979-06-29 | 1981-01-29 | Nichiro Gyogyo Kk | Production of processed crab food |
| JPS5642571A (en) * | 1979-09-13 | 1981-04-20 | Goro Kosaka | Preparation of croquette consisting of bean-curd refuse essentially |
| EP0091497B1 (en) * | 1982-04-08 | 1986-09-24 | Frisco-Findus Ag | Production of frozen fish |
| JPS6062971A (en) * | 1983-09-16 | 1985-04-11 | Bibun Corp | Production of frozen food |
-
1993
- 1993-09-13 CN CN93117454A patent/CN1100278A/en active Pending
-
1994
- 1994-02-23 GB GB9403444A patent/GB2282519A/en not_active Withdrawn
- 1994-04-26 JP JP6122933A patent/JPH07231766A/en active Pending
- 1994-06-24 DE DE4422082A patent/DE4422082A1/en not_active Withdrawn
- 1994-07-04 FR FR9408200A patent/FR2709925B1/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101053422B (en) * | 2007-05-15 | 2010-08-25 | 江苏宝龙集团有限公司 | Producing method for bread freshwater lobster cake |
| CN101637280B (en) * | 2009-08-19 | 2012-03-21 | 湛江国联水产开发股份有限公司 | Frozen cheese shrimp cake processing technology |
| CN102612323A (en) * | 2009-09-09 | 2012-07-25 | 杜拉菲兹有限责任公司 | Edible surface-modifying particles and methods for their manufacture |
| CN102652567A (en) * | 2011-03-01 | 2012-09-05 | 郑银雅 | Method for fry of shrimp shape |
| CN102652567B (en) * | 2011-03-01 | 2013-06-12 | 郑银雅 | Method for fry of shrimp shape |
| CN106307186A (en) * | 2016-08-30 | 2017-01-11 | 蓬莱汇洋食品有限公司 | Processing method of squid and milk prepared food |
| CN107822008A (en) * | 2017-06-22 | 2018-03-23 | 浙江万里学院 | A kind of Penaeus Vannmei shrimp egg shortcake and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2282519A (en) | 1995-04-12 |
| FR2709925A1 (en) | 1995-03-24 |
| FR2709925B1 (en) | 1995-12-01 |
| JPH07231766A (en) | 1995-09-05 |
| GB9403444D0 (en) | 1994-04-13 |
| DE4422082A1 (en) | 1995-03-16 |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |