CN111034946A - 一种利用乳酸发酵去腥的鱼肉香肠的制备方法 - Google Patents
一种利用乳酸发酵去腥的鱼肉香肠的制备方法 Download PDFInfo
- Publication number
- CN111034946A CN111034946A CN202010002335.2A CN202010002335A CN111034946A CN 111034946 A CN111034946 A CN 111034946A CN 202010002335 A CN202010002335 A CN 202010002335A CN 111034946 A CN111034946 A CN 111034946A
- Authority
- CN
- China
- Prior art keywords
- sausage
- parts
- fishy smell
- lactic acid
- prepared
- 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
- 235000013580 sausages Nutrition 0.000 title claims abstract description 58
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 title claims abstract description 38
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 31
- 238000000855 fermentation Methods 0.000 title claims abstract description 22
- 230000004151 fermentation Effects 0.000 title claims abstract description 22
- 239000004310 lactic acid Substances 0.000 title claims abstract description 19
- 235000014655 lactic acid Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 150000001875 compounds Chemical class 0.000 claims abstract description 20
- 235000013618 yogurt Nutrition 0.000 claims abstract description 20
- 238000011049 filling Methods 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000011248 coating agent Substances 0.000 claims abstract description 5
- 238000000576 coating method Methods 0.000 claims abstract description 5
- 238000007710 freezing Methods 0.000 claims abstract description 5
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 238000010025 steaming Methods 0.000 claims abstract description 5
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 5
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 12
- 235000014364 Trapa natans Nutrition 0.000 claims description 12
- 235000009165 saligot Nutrition 0.000 claims description 12
- 241000207840 Jasminum Species 0.000 claims description 9
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 9
- 241001083492 Trapa Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 235000013336 milk Nutrition 0.000 claims description 9
- 239000008267 milk Substances 0.000 claims description 9
- 210000004080 milk Anatomy 0.000 claims description 9
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- 244000269722 Thea sinensis Species 0.000 claims description 8
- 235000006468 Thea sinensis Nutrition 0.000 claims description 8
- 235000020279 black tea Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 240000001085 Trapa natans Species 0.000 claims description 3
- 239000003795 chemical substances by application Substances 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000005360 mashing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 239000002068 microbial inoculum Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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)
- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工领域，具体公开了一种利用乳酸发酵去腥的鱼肉香肠的制备方法，将复配酸奶均匀涂抹于去刺后的鱼片上，静置发酵10‑12h后，再放入冷藏库中，速冻后，保持20‑30h，取出，再于60‑80℃下保温30‑50分钟后，搅碎，得去腥鱼糜备用；将猪皮煮熟后，搅碎，与去腥鱼糜、食盐、生抽混匀后，用灌肠机灌入准备好的肠衣中，并扎紧肠衣两端，每根香肠的长度控制在20‑25cm，然后在灌制好的香肠上扎上小孔；将上述制作好的香肠在30‑35℃的静置发酵10‑12h，蒸熟、真空包装、冷却后即得。本发明制得的香肠口味咸香，香气四溢的同时肉质细嫩。
Description
技术领域
本发明涉及食品加工领域，确切地说是一种利用乳酸发酵去腥的鱼肉香肠的制备方法。
背景技术
鱼肉香肠是在碎鱼肉或鱼糜中添加部分禽畜肉糜，配以淀粉、植物蛋白等辅料和抗氧化剂等添加剂后，再经擂溃、灌肠和杀菌等工序所得到的成品，鱼肉香肠如果处理的比较好的话，不但味道鲜美，在食感上还给人一种细腻、光滑、有弹性、滋味独特的口感。但是如果鱼腥味处理的不好，鱼肉香肠的味道和口感就不那么好了。
发明内容
本发明的目的在于提供一种利用乳酸发酵去腥的鱼肉香肠的制备方法。
上述目的通过以下方案实现：
一种利用乳酸发酵去腥的鱼肉香肠的制备方法，其特征在于，包括以下步骤：(1)牛奶煮沸，保温10-20分钟，冷却，备用；
(2)茉莉花与柠檬、生姜烤干，与红茶一起磨粉，过100-200目筛，得复配粉备用；
(3)荸荠煮熟后，捣泥，得荸荠泥备用；
(4)将牛奶、复配粉、荸荠泥混匀后均质，接种酸奶发酵菌剂，得复配酸奶备用；
(5)将复配酸奶均匀涂抹于去刺后的鱼片上，静置发酵10-12h后，再放入冷藏库中，速冻后，保持20-30h，取出，再于60-80℃下保温30-50分钟后，搅碎，得去腥鱼糜备用；
(6)将猪皮煮熟后，搅碎，与去腥鱼糜、食盐、生抽混匀后，用灌肠机灌入准备好的肠衣中，并扎紧肠衣2端，每根香肠的长度控制在20-25cm，然后在灌制好的香肠上扎上小孔；
(7)将上述制作好的香肠在30-35℃的静置发酵10-12h，蒸熟、真空包装、冷却后即得。
所述的一种利用乳酸发酵去腥的鱼肉香肠的制备方法，其特征在于：所述的复配酸奶由下述重量份的原料制得：
牛奶100-130、茉莉花1-2、柠檬2-4、生姜1-2、红茶1-3、荸荠4-6、酸奶发酵菌剂1-3。
所述的一种利用乳酸发酵去腥的鱼肉香肠的制备方法其特征在于：所述的利用乳酸发酵去腥的鱼肉香肠由下述重量份的原料制得：
复配酸奶40-50、去刺后的鱼片100-130、猪皮10-20、食盐1-3、生抽3-5。
本发明的有益效果为：
本发明各组分配比合理，使得香肠口味咸香，香气四溢的同时肉质细嫩。本发明通过酸奶与其余原料复配，制得的去腥料中含有乳酸菌，将其涂抹在鱼肉上，其蛋白质在微生物的作用下被部分分解，经过发酵后的鱼肉口感细腻，同时腥味基本消失，再加上柠檬和生姜的复配去腥，进一步去腥的同时能够增加本发明的口感；猪皮的加入能够增加鱼肉香肠的营养价值和口感。
具体实施方式
实施例：
一种利用乳酸发酵去腥的鱼肉香肠的制备方法，包括以下步骤：
(1)牛奶煮沸，保温20分钟，冷却，备用；
(2)茉莉花与柠檬、生姜烤干，与红茶一起磨粉，过200目筛，得复配粉备用；
(3)荸荠煮熟后，捣泥，得荸荠泥备用；
(4)将牛奶、复配粉、荸荠泥混匀后均质，接种酸奶发酵菌剂，得复配酸奶备用；
(5)将复配酸奶均匀涂抹于去刺后的鱼片上，静置发酵12h后，再放入冷藏库中，-5℃速冻后，保持30h，取出，再于80℃下保温50分钟后，搅碎，得去腥鱼糜备用；
(6)将猪皮煮熟后，搅碎，与去腥鱼糜、食盐、生抽混匀后，用灌肠机灌入准备好的肠衣中，并扎紧肠衣2端，每根香肠的长度控制在25cm，然后在灌制好的香肠上扎上小孔；
(7)将上述制作好的香肠在30℃的静置发酵12h，蒸熟、真空包装、冷却后即得。
所述得复配酸奶由下述重量(kg)的原料制得：
牛奶130、茉莉花1、柠檬4、生姜1、红茶1、荸荠4、酸奶发酵菌剂2。
所述的利用乳酸发酵去腥的鱼肉香肠由下述重量(kg)的原料制得：
复配酸奶50、去刺后的鱼片130、猪皮20、食盐3、生抽5。
对比实施例：
一种利用乳酸发酵去腥的鱼肉香肠的制备方法，包括以下步骤：
(1)将去腥料均匀涂抹于去刺后的鱼片上，静置发酵12h后，再放入冷藏库中，-5℃速冻后，保持30h，取出，再于80℃下保温50分钟后，搅碎，得去腥鱼糜备用；
(2)将猪皮煮熟后，搅碎，与去腥鱼糜、食盐、生抽混匀后，用灌肠机灌入准备好的肠衣中，并扎紧肠衣2端，每根香肠的长度控制在25cm，然后在灌制好的香肠上扎上小孔；
(3)将上述制作好的香肠在30℃的静置发酵12h，蒸熟、真空包装、冷却后即得。
所述的去腥料采用老抽和葱姜料酒。
我们按照常规的熟食品加工方法，将实施例1和对比实施例的香肠加工成熟制的香肠，我们请五十位食品类专家对实施例1以及对比实施例进行感官和口味的评价，表1为鱼肉香肠感官评价标准。
表1鱼肉香肠感官评价标准
实施例1和对比实施例进行感官和口感的评价，结果如表2
表2对比结果
由表2可以看出本实施例和对比实施例的色泽差距不大，但是本实施例1的口感和口味相较对比实施例有着很大的优势。
Claims (3)
1.一种利用乳酸发酵去腥的鱼肉香肠的制备方法，其特征在于，包括以下步骤：
(1)牛奶煮沸，保温10-20分钟，冷却，备用；
(2)茉莉花与柠檬、生姜烤干，与红茶一起磨粉，过100-200目筛，得复配粉备用；
(3)荸荠煮熟后，捣泥，得荸荠泥备用；
(4)将牛奶、复配粉、荸荠泥混匀后均质，接种酸奶发酵菌剂，得复配酸奶备用；
(5)将复配酸奶均匀涂抹于去刺后的鱼片上，静置发酵10-12h后，再放入冷藏库中，速冻后，保持20-30h，取出，再于60-80℃下保温30-50分钟后，搅碎，得去腥鱼糜备用；
(6)将猪皮煮熟后，搅碎，与去腥鱼糜、食盐、生抽混匀后，用灌肠机灌入准备好的肠衣中，并扎紧肠衣2端，每根香肠的长度控制在20-25cm，然后在灌制好的香肠上扎上小孔；
(7)将上述制作好的香肠在30-35℃的静置发酵10-12h，蒸熟、真空包装、冷却后即得。
2.根据权利要求1所述的一种利用乳酸发酵去腥的鱼肉香肠的制备方法，其特征在于：所述得复配酸奶由下述重量份的原料制得：
牛奶100-130、茉莉花1-2、柠檬2-4、生姜1-2、红茶1-3、荸荠4-6、酸奶发酵菌剂1-3。
3.根据权利要求1所述的一种利用乳酸发酵去腥的鱼肉香肠的制备方法其特征在于：所述的利用乳酸发酵去腥的鱼肉香肠由下述重量份的原料制得：
复配酸奶40-50、去刺后的鱼片100-130、猪皮10-20、食盐1-3、生抽3-5。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010002335.2A CN111034946A (zh) | 2020-01-02 | 2020-01-02 | 一种利用乳酸发酵去腥的鱼肉香肠的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010002335.2A CN111034946A (zh) | 2020-01-02 | 2020-01-02 | 一种利用乳酸发酵去腥的鱼肉香肠的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111034946A true CN111034946A (zh) | 2020-04-21 |
Family
ID=70244056
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010002335.2A Pending CN111034946A (zh) | 2020-01-02 | 2020-01-02 | 一种利用乳酸发酵去腥的鱼肉香肠的制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111034946A (zh) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499386A (zh) * | 2011-11-08 | 2012-06-20 | 江苏省农业科学院 | 一种混合菌种联合发酵生产低值鱼肉香肠的方法 |
| CN102919897A (zh) * | 2012-11-28 | 2013-02-13 | 江南大学 | 鱼肉发酵色拉米香肠的制备方法 |
| CN106135934A (zh) * | 2015-04-28 | 2016-11-23 | 苏州市多润多农业科技有限公司 | 一种常温保藏的发酵鱼肉肠制作方法 |
| CN106616527A (zh) * | 2016-11-18 | 2017-05-10 | 集美大学 | 一种复合乳酸菌发酵鱼肉香肠制品及其生产方法 |
| CN108740836A (zh) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | 一种发酵黄河鲤鱼肠的制备工艺 |
-
2020
- 2020-01-02 CN CN202010002335.2A patent/CN111034946A/zh active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102499386A (zh) * | 2011-11-08 | 2012-06-20 | 江苏省农业科学院 | 一种混合菌种联合发酵生产低值鱼肉香肠的方法 |
| CN102919897A (zh) * | 2012-11-28 | 2013-02-13 | 江南大学 | 鱼肉发酵色拉米香肠的制备方法 |
| CN106135934A (zh) * | 2015-04-28 | 2016-11-23 | 苏州市多润多农业科技有限公司 | 一种常温保藏的发酵鱼肉肠制作方法 |
| CN106616527A (zh) * | 2016-11-18 | 2017-05-10 | 集美大学 | 一种复合乳酸菌发酵鱼肉香肠制品及其生产方法 |
| CN108740836A (zh) * | 2018-04-25 | 2018-11-06 | 河南科技大学 | 一种发酵黄河鲤鱼肠的制备工艺 |
Non-Patent Citations (3)
| Title |
|---|
| 好好学习吧节目组: "《生活学问大，好好学习吧》", 31 March 2014, 译林出版社 * |
| 徐先玲: "《现代厨房生活小窍门》", 31 October 2008, 延边大学出版社 * |
| 郭玉梅: "《常用食物食疗宝典》", 31 January 2006, 世界图书出版公司北京公司 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101419825B1 (ko) | 기능성 순대의 제조방법 | |
| CN103564305B (zh) | 一种微波即食方便海鲜焗饭及其制备方法 | |
| KR101119227B1 (ko) | 친환경 육우를 이용한 육포 및 그의 제조방법 | |
| CN104642559A (zh) | 一种香辣豆干休闲食品 | |
| CN104939125A (zh) | 一种风味食用肉酱及其制作方法 | |
| CN109463464A (zh) | 一种卤制豆腐干 | |
| CN110934268A (zh) | 一种醇香型鲫鱼调理食品及其加工方法 | |
| CN102008065A (zh) | **鱼肝酱的制备方法 | |
| CN103637222B (zh) | 豆渣肉脯及其制备方法 | |
| CN112971035A (zh) | 一种长货架期豆腐干的生产方法 | |
| CN108541862A (zh) | 一种传统米线的制作方法 | |
| CN112741270A (zh) | 爆汁卤汁豆腐干制作工艺 | |
| KR20180002200A (ko) | 제품 고사리육개장 제조방법 | |
| CN111034946A (zh) | 一种利用乳酸发酵去腥的鱼肉香肠的制备方法 | |
| KR20160016483A (ko) | 고추장 굴비의 제조 방법 및 고추장 굴비 | |
| CN107467532A (zh) | 一种焦皮长效保鲜鸡腿及其制备方法 | |
| KR102284792B1 (ko) | 산야초 백숙 제조방법 및 그에 의해 제조된 산야초 백숙 | |
| CN107223951A (zh) | 一种香辣肉酱及其制备方法 | |
| CN109393435B (zh) | 一种香辣滑爽的虾酱及其制备方法 | |
| CN112401208A (zh) | 一种鱼蘸水调料及制备方法 | |
| CN111096420A (zh) | 一种鸡胸肉干丝的制作方法 | |
| CN111109546A (zh) | 一种番茄风味鱼肉脯的制作方法 | |
| CN113826841B (zh) | 一种高品质调理带鱼及其制备方法 | |
| CN109393437B (zh) | 一种香辣醇滑的牛蛙酱及其加工工艺 | |
| CN109393436B (zh) | 一种甜辣滑粘的虾酱及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200421 |