CN114052215A - Instant crisp fish bean curd and preparation process thereof - Google Patents
Instant crisp fish bean curd and preparation process thereof Download PDFInfo
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- CN114052215A CN114052215A CN202010752783.4A CN202010752783A CN114052215A CN 114052215 A CN114052215 A CN 114052215A CN 202010752783 A CN202010752783 A CN 202010752783A CN 114052215 A CN114052215 A CN 114052215A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 244000297694 fish poison bean Species 0.000 title claims description 26
- 241000251468 Actinopterygii Species 0.000 claims abstract description 74
- 235000013372 meat Nutrition 0.000 claims abstract description 49
- 239000000463 material Substances 0.000 claims abstract description 34
- 241000287828 Gallus gallus Species 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 9
- 238000010257 thawing Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000012545 processing Methods 0.000 claims description 6
- 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 description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 210000000845 cartilage Anatomy 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 210000002751 lymph Anatomy 0.000 claims description 4
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 239000008159 sesame oil Substances 0.000 claims description 3
- 235000011803 sesame oil Nutrition 0.000 claims description 3
- 241001149724 Cololabis adocetus Species 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000007599 discharging Methods 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000005086 pumping Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 54
- 239000013505 freshwater Substances 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 241000624562 Cololabis saira Species 0.000 description 2
- 241000269810 Pagrus Species 0.000 description 2
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- 239000004519 grease Substances 0.000 description 1
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- 230000035764 nutrition Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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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
- A23L17/70—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
- 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
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses instant crisp fish tofu and a preparation process thereof, the prior fish tofu has not thick enough fragrance and poor crisp feeling, the operation is more complicated in the preparation process, and the prepared fish tofu is easy to loosen and influences the taste. The minced Bass-Shake fish meat is put into a cut mixer, auxiliary materials, fat powder and chicken skin powder are added while stirring, the minced Bass-Shake fish meat is rotated for 2-5min at a cutter speed, 25g of phosphate is added at the moment for 2900 to rotate for 2-5min, the mixed muddy meat and the emulsified slurry prepared in the step (1) are added for 2900 to rotate for 2-5min, the auxiliary materials are added for 2900 to rotate for 2-5min, positive air pumping, 4000 rotation for 2-5min and 1min of reverse rotation are carried out, and finally the Bass-Shake fish meat is taken out of the cut mixer.
Description
Technical Field
The invention relates to the technical field of fish bean curd preparation, in particular to instant crisp fish bean curd and a preparation process thereof.
Background
China is a big country for culturing freshwater fish, but the processing of the freshwater fish only accounts for about 3 percent of the total amount of the freshwater fish, the fine processing of the freshwater fish is a fundamental way for realizing the serialization, diversification and high added value development of the freshwater fish, the fish bean curd is also called fried fish cake, the fish is used as a main material, the fish is minced into meat paste and matched with other auxiliary materials to be extruded into blocks, and the blocks are cooked and fried to form the fish bean curd. Because the taste is unique, the taste is fresh, fragrant, crisp and tender, the product can be used for making soup, can be steamed, can be boiled, can be fried and can be rinsed, and has faint scent, the product is secret and not passed as a court tribute product all the time in the Ming and Qing period. In recent years, people gradually walk on common people dining tables, except for a plurality of high-grade hotels and hotels in Beijing, Guangzhou and other places which are launched as special dishes, at present, the China is still blank in many areas, so that a house fish bean curd house is opened, the market prospect is very wide, as fish bean curd gradually walks on common people dining tables, Pagrus fish is an important fresh water breeding variety in southeast Asia, a special high-quality economic fish in the Yan river basin, Vietnam transliteration is 'Kabasha', which means 'three fatty fishes', because the fish accumulates three larger grease in the abdominal cavity in the growth process, accounts for about 58% of the weight, has the advantages of quick growth, large individual, high yield, wide feeding, easy feeding, white and tender meat quality, delicious taste, rich nutrition, no small thorns between muscles, and convenient processing, and the like, and is often filled into Longli fish, Pagrus fish, Sea fish such as cod is sold.
The existing fish tofu is not thick enough in fragrance and poor in crisp feeling, the operation is complex in the preparation process, and meanwhile, the prepared fish tofu is easy to loosen and influences the taste.
Aiming at the problems, the prior device is improved, and the instant crisp fish tofu and the preparation process thereof are provided.
Disclosure of Invention
The invention aims to provide instant crispy fish tofu and a preparation process thereof, wherein minced basha fish meat is put into a cut mixer, auxiliary materials, fat powder and chicken skin powder are added while stirring, the minced basha fish meat is rotated for 2-5min at a cutter speed of 2500, 25g of phosphate is added at once for 2-5min, then the mixed muddy flesh and the emulsified slurry prepared in the step (1) are added for 2-5min, the auxiliary materials are added for 2-5min, the mixture is rotated for 2-5min, the mixture is emptied, the mixture is rotated for 2-5min at 4000 and is rotated for 1min in a reverse way, finally the cut mixer is taken out, the raw materials are tasty and not easy to loosen, cured fish tofu in a die is put into an oil pan, the fried two sides are golden yellow, the cooling is carried out at normal temperature, the time is set to be 22min, the fried fish tofu is not easy to loosen, the crispy taste is better, and the problems in the background technology are solved.
In order to achieve the purpose, the invention provides the following technical scheme: an instant crisp fish bean curd and a preparation process thereof, comprising the following steps:
(1) food material preparation: preparing the basha fish, the fat meat, the chicken skin and auxiliary materials, unfreezing the basha fish, removing fish bones from the fish meat, picking and slicing boneless fish meat, and finally mincing the basha fish, the fat meat and the chicken skin in sequence;
(2) mixing raw materials: putting the minced fish meat of the Pacific fish into a cutting mixer, and adding the auxiliary materials, the fat powder and the chicken skin powder while stirring;
(3) molding a mold: pouring all the mixed raw materials into a grinding tool, processing the surface smoothly by using a scraper to ensure flatness and no air bubbles, and then putting the mould into a steamer to cure by strong fire;
(4) frying with sesame oil: putting the cured fish bean curd in the mold into an oil pan, frying the fish bean curd to be golden on two sides, and then cooling at normal temperature;
(5) and (3) post-processing: adding dipping materials according to personal taste, and dishing the fish bean curd brushed with the dipping materials, and freezing and storing if the fish bean curd is not eaten up.
Further, the Pacific saury in the step (1) is placed in a thawing room with the temperature of less than or equal to 12 ℃, the central temperature of the thawed product is-3 ℃ to-1 ℃, the thawing time is 6-8 hours, the Pacific saury is warmed for 1-2 hours in the thawing room, then, cartilage, foreign bodies, blood stasis meat and lymph tissues in fat meat are picked out, and then the meat and chicken skin are placed into a crusher together to prepare the mixed meat paste.
Further, in the step (2), the minced basha fish meat is rotated for 2-5min at the speed of 2500 g, then 25g of phosphate is added to be 2900-5 min, then the mixed meat paste and the emulsified slurry prepared in the step (1) are added to be 2900-5 min, then the auxiliary materials are added to be 2900-5 min, the mixture is pumped to be empty, and is rotated for 2-5min at 4000 g, and is inverted for 1min, and finally the cutting and mixing machine is taken out.
And (3) further, the size of each grid of the die in the step (3) is 3cm by 3cm, the pressure is kept consistent, the temperature of a steamer is set to be 90 ℃, the time is set to be 22min, and the die can be removed after being taken out of the furnace and sprayed to the surface temperature of 40 ℃.
Further, the oil temperature of the oil pan in the step (4) is 170 ℃, the frying time is 50-65s, and the normal-temperature cooling time is 15 min.
Further, in the step (1), 500g of the bacon saury slices, 100g of fat meat and 100g of chicken skin are respectively adopted, and the auxiliary materials are as follows: 20g of cooking wine, 10g of egg white, 10g of bruised ginger water and 5g of chicken essence.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides instant crispy fish tofu and a preparation process thereof, minced basha fish meat is put into a chopper mixer, auxiliary materials, fat powder and chicken skin powder are added while stirring, the minced basha fish meat is rotated for 2-5min at a knife speed of 2500, 25g of phosphate is added at the moment to be rotated for 2-5min, then the mixed muddy flesh and the emulsified slurry prepared in the step (1) are added to be rotated for 2-5min, the auxiliary materials are added to be rotated for 2-5min, the mixture is emptied, rotated for 2-5min at 4000 and rotated for 1min, and finally the chopper mixer is taken out, so that the raw materials are tasty and not easy to loosen, and the auxiliary materials are specifically as follows: 20g of cooking wine, 10g of egg white, 10g of bruised ginger water and 5g of chicken essence, the fishy smell is removed more completely, all the mixed raw materials are poured into a grinding tool, the surface of the mixed raw materials is smooth by a scraper, the mixed raw materials are smooth and smooth, the flatness and no bubbles are ensured, the mould is placed into a steamer to be cooked with strong fire, finally the cooked fish tofu in the mould is placed into an oil pan, the two surfaces of the fried fish tofu are golden, the oil temperature of the oil pan is 170 ℃, the frying time is 50-65s, the cooling time at normal temperature is 15min, and the fried fish tofu is not easy to loosen and has better fragrant and crisp taste.
Drawings
FIG. 1 is an overall flow chart of the instant crisp fish bean curd and the preparation process thereof according to the present invention;
FIG. 2 is a food material preparation flow chart of the instant crispy fish tofu and the preparation process thereof according to the present invention;
FIG. 3 is a flow chart of the mixing process of the raw materials of the instant crisp fish bean curd and the preparation process thereof;
FIG. 4 is a flow chart of the mold forming process of the instant crisp fish bean curd and the preparation process thereof.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example one
Referring to fig. 1-4, an instant crisp fish bean curd and a preparation process thereof includes the following steps:
(1) food material preparation: preparing the basha fish, the fat meat, the chicken skin and auxiliary materials, unfreezing the basha fish, removing fish bones from the fish meat, picking and slicing boneless fish meat, and finally mincing the basha fish, the fat meat and the chicken skin in sequence;
(2) mixing raw materials: putting the minced fish meat of the Pacific fish into a cutting mixer, and adding the auxiliary materials, the fat powder and the chicken skin powder while stirring;
(3) molding a mold: pouring all the mixed raw materials into a grinding tool, processing the surface smoothly by using a scraper to ensure flatness and no air bubbles, and then putting the mould into a steamer to cure by strong fire;
(4) frying with sesame oil: putting the cured fish bean curd in the mold into an oil pan, frying the fish bean curd to be golden on two sides, and then cooling at normal temperature;
(5) and (3) post-processing: adding dipping materials according to personal taste, and dishing the fish bean curd brushed with the dipping materials, and freezing and storing if the fish bean curd is not eaten up.
Example two
Referring to fig. 2, the basha fish in the step (1) is placed in a thawing room with the temperature of less than or equal to 12 ℃, the central temperature of the thawed product is-3 ℃ to-1 ℃, the thawing time is 6-8 hours, the basha fish is warmed for 1-2 hours in the thawing room, then, cartilage, foreign bodies, blood stasis meat and lymph tissue in fat meat are picked out, and then the meat and chicken skin are placed into a crusher together to prepare the mixed meat paste.
EXAMPLE III
Referring to fig. 3, in step (2), the minced basha fish meat is rotated for 2-5min at the speed of 2500, 25g of phosphate is added at once and then rotated for 2-5min, then the mixed meat paste and the emulsified slurry prepared in step (1) are added and rotated for 2-5min, then the auxiliary materials are added and rotated for 2-5min, the mixture is pumped out, rotated for 2-5min at 4000, and inverted for 1min, and finally the cutting and mixing machine is taken out.
Example four
Referring to fig. 1 and 4, the size of each grid of the die in step (3) is 3cm x 3cm, the pressure is kept consistent, the temperature of a steamer is set to be 90 ℃, the time is set to be 22min, the die can be demoulded after being taken out of the furnace and sprayed to the surface temperature of 40 ℃, the oil temperature of the steamer in step (4) is 170 ℃, the frying time is 50-65s, the normal-temperature cooling time is 15min, 500g of the barbeque pieces in step (1), 100g of both fat meat and chicken skin, and the auxiliary materials are specifically: 20g of cooking wine, 10g of egg white, 10g of bruised ginger water and 5g of chicken essence.
In summary, the following steps: the instant crispy fish tofu and the preparation process thereof are characterized in that minced basha fish meat is placed into a chopper mixer, auxiliary materials, fat powder and chicken skin powder are added while stirring, the minced basha fish meat is rotated for 2-5min at a cutter speed of 2500, 25g of phosphate is added at once and is rotated for 2-5min, then the mixed muddy flesh and the emulsified slurry prepared in the step (1) are added, and are rotated for 2-5min, then the auxiliary materials are added, and are rotated for 2-5min, and are pumped to be empty, rotated for 2-5min at 4000 and rotated for 1min in a reverse mode, and finally the minced basha fish meat is taken out of the chopper mixer, so that the raw materials are tasty and not easy to loose, and the auxiliary materials are specifically as follows: 20g of cooking wine, 10g of egg white, 10g of bruised ginger water and 5g of chicken essence, the fishy smell is removed more completely, all the mixed raw materials are poured into a grinding tool, the surface of the mixed raw materials is smooth by a scraper, the mixed raw materials are smooth and smooth, the flatness and no bubbles are ensured, the mould is placed into a steamer to be cooked with strong fire, finally the cooked fish tofu in the mould is placed into an oil pan, the two surfaces of the fried fish tofu are golden, the oil temperature of the oil pan is 170 ℃, the frying time is 50-65s, the cooling time at normal temperature is 15min, and the fried fish tofu is not easy to loosen and has better fragrant and crisp taste.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (6)
1. An instant crisp fish bean curd and a preparation process thereof are characterized by comprising the following steps:
(1) food material preparation: preparing the basha fish, the fat meat, the chicken skin and auxiliary materials, unfreezing the basha fish, removing fish bones from the fish meat, picking and slicing boneless fish meat, and finally mincing the basha fish, the fat meat and the chicken skin in sequence;
(2) mixing raw materials: putting the minced fish meat of the Pacific fish into a cutting mixer, and adding the auxiliary materials, the fat powder and the chicken skin powder while stirring;
(3) molding a mold: pouring all the mixed raw materials into a grinding tool, processing the surface smoothly by using a scraper to ensure flatness and no air bubbles, and then putting the mould into a steamer to cure by strong fire;
(4) frying with sesame oil: putting the cured fish bean curd in the mold into an oil pan, frying the fish bean curd to be golden on two sides, and then cooling at normal temperature;
(5) and (3) post-processing: adding dipping materials according to personal taste, and dishing the fish bean curd brushed with the dipping materials, and freezing and storing if the fish bean curd is not eaten up.
2. The instant crisp fish curd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: and (2) placing the basha in the step (1) in a thawing room with the temperature of less than or equal to 12 ℃, keeping the central temperature of the thawed product at-3 ℃ to-1 ℃, keeping the thawing time at 6-8h, returning the basha in the thawing room for 1-2h, picking out cartilage, foreign matters, extravasated blood meat and lymph tissues in fat meat, and then placing the cartilage, the foreign matters, the extravasated blood meat and the lymph tissues together with chicken skin into a crusher to prepare the mixed meat paste.
3. The instant crisp fish curd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: in the step (2), the minced Bass-Shake fish meat is rotated for 2-5min at the speed of 2500 rpm, 25g of phosphate is added at the moment to be rotated for 2-5min, then the mixed muddy flesh prepared in the step (1) and the emulsified slurry are added to be rotated for 2-5min, then the auxiliary materials are added to be rotated for 2-5min, the mixture is pumped out, rotated for 2-5min at the speed of 4000 rpm, and inverted for 1min, and finally the mixture is taken out of the chopper mixer.
4. The instant crisp fish curd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: and (4) enabling the size of each grid of the die in the step (3) to be 3cm by 3cm, keeping the pressure consistent, setting the temperature of a steamer to be 90 ℃, setting the time to be 22min, discharging the die, and spraying the die to the surface temperature of 40 ℃ to realize die stripping.
5. The instant crisp fish curd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: and (4) the oil temperature of the oil pot in the step (4) is 170 ℃, the frying time is 50-65s, and the normal-temperature cooling time is 15 min.
6. The instant crisp fish curd and the preparation process thereof as claimed in claim 1, wherein the preparation process comprises the following steps: 500g of the Chinese saury meat slices in the step (1), 100g of fat meat and chicken skin, and the auxiliary materials are specifically as follows: 20g of cooking wine, 10g of egg white, 10g of bruised ginger water and 5g of chicken essence.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010752783.4A CN114052215A (en) | 2020-07-30 | 2020-07-30 | Instant crisp fish bean curd and preparation process thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010752783.4A CN114052215A (en) | 2020-07-30 | 2020-07-30 | Instant crisp fish bean curd and preparation process thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
| CN105380154A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Fish tofu and making method thereof |
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- 2020-07-30 CN CN202010752783.4A patent/CN114052215A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300418A (en) * | 2013-06-27 | 2013-09-18 | 韦耀康 | Production processing technology of fish tofu |
| CN105380154A (en) * | 2015-12-26 | 2016-03-09 | 浙江大家食品有限公司 | Fish tofu and making method thereof |
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