CN111406912A - Rhizoma polygonati egg flower shrimp slices - Google Patents

Rhizoma polygonati egg flower shrimp slices Download PDF

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Publication number
CN111406912A
CN111406912A CN202010237271.4A CN202010237271A CN111406912A CN 111406912 A CN111406912 A CN 111406912A CN 202010237271 A CN202010237271 A CN 202010237271A CN 111406912 A CN111406912 A CN 111406912A
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China
Prior art keywords
shrimp
slices
frangipani
rhizoma polygonati
powder
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CN202010237271.4A
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Chinese (zh)
Inventor
赵丽华
巩元勇
郑毅
刁毅
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Panzhihua University
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Panzhihua University
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Priority to CN202010237271.4A priority Critical patent/CN111406912A/en
Publication of CN111406912A publication Critical patent/CN111406912A/en
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    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70—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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses a polygonatum sibiricum frangipani shrimp slice, and belongs to the technical field of food processing. The invention provides a polygonatum sibiricum frangipani shrimp slice which has the advantages of high nutritive value, long shelf life, delicious eating, convenient carrying and the like, and the preparation method comprises the following steps: preparing rhizoma Polygonati into rhizoma Polygonati powder, preparing fresh flos Plumeriae Acutifoliae into ovum gallus Domesticus pollen, and preparing shrimp into erosive shrimp meat; mixing the fine powder, egg pollen and shrimp meat with egg liquid, salt, white sugar, yeast powder and water, steaming, cooling to room temperature, freezing overnight, slicing, and oven drying. The polygonatum sibiricum and frangipani shrimp slices can enhance the resistance of human bodies, have high nutritional value, have the functions of clearing heat and removing toxicity, are convenient to carry, are delicious to eat, can be stored for a long time, and can be eaten as dishes and snacks.

Description

Rhizoma polygonati egg flower shrimp slices
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of polygonatum sibiricum frangipani shrimp slices.
Background
The normal shrimp slices in life are a mixture of shrimp and starch made of full starch or starch containing 10% -20%, and have certain nutritive value. However, as the living standard of people is improved, the requirement for nutrition is gradually improved, so that some components with health care function need to be added, and the safest and healthiest way of 'preventing diseases' can be obtained through food.
Sealwort, also known as Polygonatum odoratum, ginseng, kadsura longepedunculata and the like, is a perennial plant of Polygonatum genus (Polygonatum), and mainly refers to two plant species of Polygonatum multiflorum (P. cyrtonema) and Polygonatum sibiricum (P. sibiricum) in medicine, and belongs to the same genus plant which can be used as a substitute for the two plants. Rhizoma Polygonati is a medicinal and edible plant, its thick rhizome is the main medicinal and edible raw material, contains polysaccharide, steroid soap alkali, anthraquinone, various alkaloids, lignan, etc., can promote protein synthesis, reduce the content of intracellular metabolic waste, resist free radical damage, etc., and has antiaging effect; has radioprotective and antitumor effects; has immunity stimulating and immunity promoting effects, and can enhance immunity; has effects in lowering blood sugar and blood lipid; has effects in improving brain function, improving learning and memory, and resisting virus.
When the polygonatum is eaten, the main cooking mode is steaming, the polygonatum health wine is sometimes prepared, and partial scholars also prepare polygonatum slices; but the eating form is single and the nutrition matching is also deficient.
Disclosure of Invention
The invention aims to provide the polygonatum sibiricum frangipani shrimp slices which have the advantages of high nutritional value, long shelf life, delicious taste, convenience in carrying and the like by optimizing the formula and the preparation process.
The sealwort frangipani shrimp slices are prepared by the following method:
A. slicing rhizoma Polygonati, soaking in ethanol and clear water, steaming to obtain transparent slices, drying, and pulverizing to obtain rhizoma Polygonati powder;
B. freeze drying fresh flos Plumeriae Acutifoliae, and grinding to obtain pollen ovum gallus Domesticus;
C. peeling shrimp, adding water, and grinding into erosive shape to obtain erosive shrimp meat;
D. mixing rhizoma Polygonati powder, ovum gallus Domesticus flavus powder, erosive shrimp meat, ovum gallus Domesticus liquid, salt, white sugar, yeast powder and water, steaming, cooling to room temperature, freezing overnight, slicing, and oven drying to obtain rhizoma Polygonati and ovum gallus Domesticus flavus shrimp slices.
Wherein, in the step A, the slice thickness of the rhizoma polygonati frangipani shrimp slices is 0.5-1.0 mm.
Wherein, in the step A, the time for soaking in alcohol is 2-4 h, and the alcohol concentration is 48-58 degrees.
Wherein, in the step A, the sealwort and frangipani shrimp slices are soaked in clear water for 2-4 hours.
Wherein, in the step A, the drying temperature of the sealwort frangipani shrimp slices is 50-55 ℃.
Wherein, in the step A, the granularity of the rhizoma polygonati, the frangipani and the shrimp slices is-120 meshes.
Wherein, in the step B, the granularity of the egg pollen is-120 meshes.
In the step D, the mass ratio of the rhizoma polygonati, the egg pollen and the erosive shrimp meat is 1: 0.05-0.1: 0.2 to 0.4.
In the step D, the addition amount of the yeast powder accounts for 0.1-0.2% of the total mass of the materials.
In the step D, the egg liquid is added in an amount which is 6-10% of the mass of the rhizoma polygonati and frangipani shrimp slices.
Preferably, in the step D, egg white is used to replace egg liquid; the adding amount of the egg white is 3-5% of the mass of the fine yellow powder.
Wherein, in the step D, the addition amount of the table salt is 0.3-0.6% of the mass of the rhizoma polygonati and frangipani shrimp slices.
In the step D, the addition amount of the white granulated sugar is 1-2% of the mass of the rhizoma polygonati frangipani shrimp slices.
And D, adding starch accounting for 10-20% of the weight of the rhizoma polygonati powder into the rhizoma polygonati frangipani shrimp slices, and uniformly mixing.
And D, in the step D, the thickness of the slices is 2-3 mm.
Wherein, in the step D, the drying temperature of the sealwort frangipani shrimp slices is 50-55 ℃.
The invention has the beneficial effects that:
the sealwort that is homology of medicine and food is taken as a main food material, the resistance of a human body can be enhanced, the frangipani and the shrimps are taken as auxiliary food materials, the shrimps are added, protein components are supplemented, the nutritive value of the sealwort frangipani shrimp slices is increased, the frangipani is added to enable the shrimp slices to have special and elegant fragrance, and meanwhile, the functions of clearing heat and removing toxicity are achieved, the function of reducing internal heat can be achieved, and the internal heat is avoided when the shrimp slices are fried and eaten; the polygonatum sibiricum and frangipani shrimp slices have excellent pharmacological action, high nutritional value, delicious taste, convenient carrying, long-term storage, capability of being used as dishes and snacks, and popularization value.
Detailed Description
Specifically, the sealwort frangipani shrimp slices are prepared by the following steps:
A. slicing rhizoma Polygonati, soaking in ethanol and clear water, steaming to obtain transparent slices, drying, and pulverizing to obtain rhizoma Polygonati powder;
B. freeze drying fresh flos Plumeriae Acutifoliae, and grinding to obtain pollen ovum gallus Domesticus;
C. peeling shrimp, adding water, and grinding into erosive shape to obtain erosive shrimp meat;
D. mixing rhizoma Polygonati powder, ovum gallus Domesticus flavus powder, erosive shrimp meat, ovum gallus Domesticus liquid, salt, white sugar, yeast powder and water, steaming, cooling to room temperature, freezing overnight, slicing, and oven drying to obtain rhizoma Polygonati and ovum gallus Domesticus flavus shrimp slices.
The method comprises the steps of taking fresh rhizoma polygonati as a raw material, in the step A, manually removing mud, cleaning and trimming the fresh rhizoma polygonati to finish cleaning, then cutting the fresh rhizoma polygonati into slices with the thickness of 0.5-1.0 mm, steaming the slices to be nearly transparent (the steaming method can put the slices into a stainless steel steaming pot to be steamed in water for 3-5 hours generally), and then drying the slices at 50-55 ℃, wherein the materials are easily baked when the temperature is too high, and the materials are too low and the water evaporation is too slow.
The fresh rhizoma polygonati has astringent and numb taste, after being soaked in 48-58-degree alcohol for 2-4 hours, part of astringent and numb can be removed, then the rhizoma polygonati is soaked in clear water for 2-4 hours, redundant alcohol is removed, and most of astringent and numb are removed through steaming, so that the taste is better.
The plumeria is a plant, the material used by the invention is fresh plumeria, so that the plumeria needs to be subjected to low-temperature or quick freeze drying (by adopting conventional freeze drying equipment), the oxidation and blackening are prevented, and the taste and the efficacy are kept to the maximum extent.
The granularity of the fine yellow powder and the egg pollen is-120 meshes, so that the subsequent materials are fully mixed, and the taste of the shrimp slices is improved.
The shrimp can be fresh shrimp or frozen shrimp, the shrimp is peeled, a proper amount of water (the mass of the shrimp and the water is generally 1: 0.05-0.1) is added, and the shrimp is ground into erosion shape, so that the erosion shrimp meat is obtained.
In the step D, the mass ratio of the yellow fine powder to the egg pollen to the shrimp meat is 1: 0.05-0.1: 0.2 to 0.4; the plumeria rubra has a little bitter taste, is too much in powder, influences the taste and subsequent forming, is too little, and cannot play a good pharmacological effect; too much shrimp meat, too high cost, too little shrimp meat and insufficient nutrition.
In addition, in the step D, the adding amount of the yeast powder accounts for 0.1-0.2% of the total mass of the materials; the yeast powder can enable the materials to have short and slight fermentation in the preparation process, so that the fluffy feeling is promoted, and the mouthfeel is further improved; the adding amount of the egg liquid is 6-10% of the mass of the yellow fine powder, and egg white (at the moment, the adding amount of the egg white is 3-5% of the mass of the yellow fine powder) is preferably adopted to replace the egg liquid, so that the viscosity among materials can be increased; the salt and the white granulated sugar are used for seasoning, and tests show that when the adding amount of the salt is 0.3-0.6% of the mass of the yellow refined powder and the adding amount of the white granulated sugar is 1-2% of the mass of the yellow refined powder, the taste of the shrimp slices is good, and the adding amounts of the salt and the white granulated sugar can be properly adjusted according to the taste of different people; the amount of water is generally controlled to make the mixture viscous.
In the step D, the plasticity can adopt a mould or hand rubbing; and after the steamed material is steamed, the steamed material is firstly cooled to room temperature and then frozen overnight, and the plastic property is further improved, so that the situation that the frozen quality and the taste of the prawn slices are influenced by directly freezing the steamed material overnight is avoided.
In the step D, the thickness of the slice is 1-2 mm; the drying temperature is 50-55 ℃, the material is easily burnt when the temperature is too high, and the water evaporation is too slow when the temperature is too low.
In the step D, starch (such as potato starch or corn starch) accounting for 10-20% of the mass of the fine yellow powder can be added and mixed, so that the fluffy feeling of the shrimp slices is increased, the volume is increased in the later frying process, and the mouthfeel can also be increased.
The obtained rhizoma polygonati and frangipani shrimp slices can be packaged by a sealed bag according to 200-500 g, and the food is preferably eaten by adopting a frying mode: adding vegetable oil into the pan, firing, adding the shrimp slices when the oil temperature is proper, and taking out the shrimp slices after the shrimp slices are expanded to obtain the edible sealwort frangipani shrimp slices.
The present invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
Example 1
A. Selecting fresh rhizoma Polygonati, manually removing mud, cleaning, and trimming to finish cleaning; cutting cleaned rhizoma Polygonati into 0.5mm slices, soaking in 52 degree alcohol for 2 hr, and soaking in clear water for 2 hr; then placing the rhizoma polygonati slice in a stainless steel steamer to steam for 3 hours until the rhizoma polygonati slice is nearly transparent; drying the steamed rhizoma Polygonati slices at 50 deg.C, and pulverizing dried rhizoma Polygonati into-120 mesh powder to obtain rhizoma Polygonati powder;
B. rapidly freeze drying fresh frangipani, and grinding to-120 meshes to obtain frangipani;
C. peeling fresh shrimps, putting the peeled shrimps into a grinder, adding a proper amount of water, and fully grinding the shrimps into an erosive shape to obtain erosive shrimp meat;
D. mixing rhizoma Polygonati powder, ovum gallus Domesticus pollen, erosive shrimp meat, egg white liquid, salt, white sugar, yeast powder and appropriate amount of water; wherein the mass ratio of the rhizoma polygonati powder to the egg pollen to the erosive shrimp meat is 1: 0.1: 0.2, the adding amount of egg white liquid is 3 percent of the mass of the sealwort, the adding amount of salt is 0.5 percent of the mass of the sealwort, the adding amount of white granulated sugar is 1 percent of the mass of the sealwort, and the adding amount of yeast powder is 0.1 percent of the total mass;
pouring the mixture into a special mold, putting the mold into a stainless steel steamer, steaming the mixture in water, cooling the mixture to room temperature, and freezing the mixture in a refrigerator overnight; slicing into slices with thickness of 1mm with a slicing machine, and oven drying at 50 deg.C to obtain rhizoma Polygonati and Plumeria Acutifolia Hance slices; the obtained product is packaged in a sealed bag in an amount of 200 g.
Example 2
A. Selecting fresh rhizoma Polygonati, manually removing mud, cleaning, and trimming to finish cleaning; cutting cleaned rhizoma Polygonati into 1mm slices, soaking in 52 degree alcohol for 4 hr, and soaking in clear water for 4 hr; putting the rhizoma polygonati thin sheet into a stainless steel steamer to steam for 5 hours until the rhizoma polygonati thin sheet is nearly transparent; drying the steamed rhizoma polygonati slices at 50 ℃; crushing dried rhizoma Polygonati into-120 mesh powder to obtain rhizoma Polygonati powder;
B. rapidly freeze drying fresh frangipani, and grinding to-120 meshes to obtain frangipani;
C. peeling fresh shrimps, putting the peeled shrimps into a grinder, adding a proper amount of water, and fully grinding the shrimps into an erosive shape to obtain erosive shrimp meat;
D. mixing rhizoma Polygonati powder, ovum gallus Domesticus pollen, erosive shrimp meat, egg white liquid, salt, white sugar, yeast powder and appropriate amount of water; wherein the mass ratio of the rhizoma polygonati powder to the egg pollen to the erosive shrimp meat is 1: 0.1: 0.4, the adding amount of egg white liquid is 5 percent of the mass of the sealwort, the adding amount of salt is 0.6 percent of the mass of the sealwort, the adding amount of white granulated sugar is 2 percent of the mass of the sealwort, and the adding amount of yeast powder is 0.2 percent of the total mass;
pouring the mixture into a special mold, putting the mold into a stainless steel steamer, steaming the mixture in water, cooling the mixture to room temperature, and freezing the mixture in a refrigerator overnight; slicing into slices with thickness of 2mm with a slicing machine, and oven drying at 50 deg.C to obtain rhizoma Polygonati and Plumeria Acutifolia Hance slices; the mixture was packed in a sealed bag in an amount of 500 g.

Claims (10)

1. Sealwort frangipani shrimp slices are characterized in that: the preparation method comprises the following steps:
A. slicing rhizoma Polygonati, soaking in ethanol and clear water, steaming to obtain transparent slices, drying, and pulverizing to obtain rhizoma Polygonati powder;
B. freeze drying fresh flos Plumeriae Acutifoliae, and grinding to obtain pollen ovum gallus Domesticus;
C. peeling shrimp, adding water, and grinding into erosive shape to obtain erosive shrimp meat;
D. mixing rhizoma Polygonati powder, ovum gallus Domesticus flavus powder, erosive shrimp meat, ovum gallus Domesticus liquid, salt, white sugar, yeast powder and water, steaming, cooling to room temperature, freezing overnight, slicing, and oven drying to obtain rhizoma Polygonati and ovum gallus Domesticus flavus shrimp slices.
2. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step A, at least one of the following items is satisfied:
cutting rhizoma polygonati into slices with the thickness of 0.5-1.0 mm;
the alcohol soaking time is 2-4 h, and the alcohol concentration is 48-58 degrees;
soaking in clear water for 2-4 h;
the drying temperature is 50-55 ℃;
the granularity of the fine yellow powder is-120 meshes.
3. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step B, the granularity of the egg pollen is-120 meshes.
4. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step D, the mass ratio of the rhizoma polygonati powder to the egg pollen to the erosive shrimp meat is 1: 0.05-0.1: 0.2 to 0.4.
5. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step D, the addition amount of the yeast powder accounts for 0.1-0.2% of the total mass of the materials.
6. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step D, the adding amount of the egg liquid is 6-10% of the mass of the fine yellow powder;
preferably, egg white is adopted to replace egg liquid; the adding amount of the egg white is 3-5% of the mass of the fine yellow powder.
7. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step D, the addition amount of the salt is 0.3-0.6% of the mass of the rhizoma polygonati powder.
8. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: in the step D, the adding amount of the white granulated sugar is 1-2% of the mass of the yellow refined powder.
9. The sealwort frangipani shrimp slices as claimed in claim 1, wherein: and D, adding starch accounting for 10-20% of the rhizoma polygonati powder by mass, and mixing uniformly.
10. The polygonatum sibiricum and frangipani shrimp slices as claimed in any one of claims 1 to 9, wherein: in the step D, the thickness of the slice is 1-2 mm; the drying temperature is 50-55 ℃.
CN202010237271.4A 2020-03-30 2020-03-30 Rhizoma polygonati egg flower shrimp slices Pending CN111406912A (en)

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Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101433330A (en) * 2008-12-19 2009-05-20 贵阳开元生物资源开发有限公司 Method for making instant sealwort or instant fragrant solomonseal rhizome
CN103355699A (en) * 2012-04-06 2013-10-23 湖北新美香食品有限公司 Processing method of vacuum refrigerating flavored prawn cake
CN103919176A (en) * 2014-04-29 2014-07-16 林丽娟 Lobster meat sausage
CN103932252A (en) * 2014-03-22 2014-07-23 安徽红云食品有限公司 Bouquet sesame shrimp cake and preparation method thereof
CN105962161A (en) * 2016-05-17 2016-09-28 安徽红云食品有限公司 Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof
CN106386964A (en) * 2016-12-08 2017-02-15 佛山科学技术学院 Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof
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
CN109221983A (en) * 2018-09-29 2019-01-18 北海市海庆兄弟水产有限公司 Shrimp Rong and preparation method thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101433330A (en) * 2008-12-19 2009-05-20 贵阳开元生物资源开发有限公司 Method for making instant sealwort or instant fragrant solomonseal rhizome
CN103355699A (en) * 2012-04-06 2013-10-23 湖北新美香食品有限公司 Processing method of vacuum refrigerating flavored prawn cake
CN103932252A (en) * 2014-03-22 2014-07-23 安徽红云食品有限公司 Bouquet sesame shrimp cake and preparation method thereof
CN103919176A (en) * 2014-04-29 2014-07-16 林丽娟 Lobster meat sausage
CN105962161A (en) * 2016-05-17 2016-09-28 安徽红云食品有限公司 Raisin qi-tonifying blood-enriching shrimp cake and preparation method thereof
CN106386964A (en) * 2016-12-08 2017-02-15 佛山科学技术学院 Biscuit containing phaffia rhodozyma astaxanthin and preparation method thereof
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
CN109221983A (en) * 2018-09-29 2019-01-18 北海市海庆兄弟水产有限公司 Shrimp Rong and preparation method thereof

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
胡如国: "虾片的制作技术", 《粮食加工》 *

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