CN116548588A - Multilayer core-spun minced fillet product and preparation method thereof - Google Patents
Multilayer core-spun minced fillet product and preparation method thereof Download PDFInfo
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- CN116548588A CN116548588A CN202310529866.0A CN202310529866A CN116548588A CN 116548588 A CN116548588 A CN 116548588A CN 202310529866 A CN202310529866 A CN 202310529866A CN 116548588 A CN116548588 A CN 116548588A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 title description 3
- 235000013372 meat Nutrition 0.000 claims abstract description 77
- 241000251468 Actinopterygii Species 0.000 claims abstract description 71
- 239000008280 blood Substances 0.000 claims abstract description 5
- 210000004369 blood Anatomy 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 12
- 235000015277 pork Nutrition 0.000 claims description 9
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- 210000001519 tissue Anatomy 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 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 4
- 244000291564 Allium cepa Species 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 235000017804 Piper guineense Nutrition 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000014103 egg white Nutrition 0.000 claims description 4
- 210000000969 egg white Anatomy 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 238000000227 grinding Methods 0.000 claims description 4
- 244000144972 livestock Species 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 2
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 2
- 210000000683 abdominal cavity Anatomy 0.000 claims description 2
- 238000001914 filtration Methods 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000004519 grease Substances 0.000 claims description 2
- 229910017053 inorganic salt Inorganic materials 0.000 claims description 2
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 238000005303 weighing Methods 0.000 claims description 2
- 235000013332 fish product Nutrition 0.000 claims 8
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 208000007502 anemia Diseases 0.000 abstract description 3
- 210000005013 brain tissue Anatomy 0.000 abstract description 3
- 235000014113 dietary fatty acids Nutrition 0.000 abstract description 3
- 229930195729 fatty acid Natural products 0.000 abstract description 3
- 239000000194 fatty acid Substances 0.000 abstract description 3
- 150000004665 fatty acids Chemical class 0.000 abstract description 3
- 208000019622 heart disease Diseases 0.000 abstract description 3
- 210000000944 nerve tissue Anatomy 0.000 abstract description 3
- 210000001525 retina Anatomy 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000019155 vitamin A Nutrition 0.000 abstract description 3
- 239000011719 vitamin A Substances 0.000 abstract description 3
- 235000019166 vitamin D Nutrition 0.000 abstract description 3
- 239000011710 vitamin D Substances 0.000 abstract description 3
- 235000019165 vitamin E Nutrition 0.000 abstract description 3
- 239000011709 vitamin E Substances 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract 2
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000037394 skin elasticity Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- 235000019465 surimi Nutrition 0.000 description 5
- 241000722363 Piper Species 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 230000007480 spreading Effects 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000007244 Zea mays Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 229940089639 cornsilk Drugs 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 239000013535 sea water Substances 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000001231 zea mays silk Substances 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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
- A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a multilayer core-spun minced fillet product and a preparation method thereof, wherein the minced fillet product is a high-protein and low-cholesterol food with rich nutritive value and various tastes, and is popular with people; the fish meat is supplied with vitamins A, D, E and the like required by a human body, and the fish meat also contains various fatty acids, so that the substances can prevent blood viscosity from increasing, can effectively prevent heart diseases, can strengthen brain and nerve tissues and retina of eyes, can improve anemia and provide amino acids required by the human body; the multilayer core-spun minced fillet product prepared by the invention has good skin elasticity, rich meat flavor in the inner part and high nutritive value.
Description
Technical Field
The invention relates to the field of food processing, in particular to a multilayer core-spun minced fillet product and a preparation method thereof.
Background
The minced fillet product has wide application in the food industry, and can be used as a raw material auxiliary material in the food manufacturing industry and also can be used as a food raw material directly processed in the catering industry. In recent years, along with the development of fishery and processing technology in China, the minced fillet product industry in China has made great progress, and single varieties such as squid balls, shrimp balls and the like are produced in the past, so that a series of novel high-grade minced fillet products are produced mechanically and refrigerated conditioning is developed.
The minced fillet product is a deep-processed ocean food prepared from various sea water minced fillet or fresh water minced fillet serving as a raw material through a series of processing, and the food types of the deep-processed ocean food comprise simulated foods such as crab sticks, fried flowers, minced fillet bread, fish ham, fish sausage, shrimp cakes and the like. The product can be eaten directly, can be used as raw materials of a splice dish, sushi and a hot pot, and is deeply favored by consumers at home and abroad.
Disclosure of Invention
The invention mainly aims to enrich the types of surimi products in daily life of people, utilizes fish and meat to prepare a multilayer core surimi product, and discloses a multilayer core surimi product and a preparation method thereof.
The invention provides mulberry leaf and corn silk noodles, which comprise the following steps:
s1, raw material fish is treated, cleaned and meat is picked;
s2, rinsing and dehydrating the fish meat;
s3, fine filtering and mincing fish meat;
s4, mincing fish;
s5, chopping streaky pork to obtain minced meat;
s6, preparing minced fillet and minced meat into minced fillet meat rolls;
s7, boiling minced fillet rolls in water;
s7, packaging the cooked minced fillet.
Preferably, in the step S1, the head, skin and viscera of the fish are removed, then the blood stain, black film and the like in the abdominal cavity are cleaned in flowing water, a fish meat collecting machine is adopted to squeeze the fish meat out of the small holes (with the diameter of 3.5-5 mm) and separate the fish meat from the skin and the bone, the skin and the bone collected for the first time are generally collected for 1-2 times again for improving the meat yield, and the collected fish meat is mixed for use, and the skin and the bone are prevented from being mixed into the fish meat as much as possible in the process of collecting the fish meat.
Preferably, in the step S2, the purpose of rinsing the fish meat is to mainly wash away grease, inorganic salt and easily oxidized water-soluble matters, so that the meat can be whitened, the elasticity of the fish meat is kept, the fish meat is rinsed, firstly, the fish is put into the water tank, then crushed ice is put into the water tank, water is added, the temperature of the water is strictly controlled to be 5-13 ℃, sodium hypochlorite is sometimes added during rinsing, the fishy smell is mainly removed, the fish meat is immediately put into a dehydrator after rinsing, the water is removed, the fish meat is rinsed and dehydrated, the fat is completely removed, and the fish cake product has good elasticity and white color.
Preferably, the purpose of the step S3 of mincing is to destroy the fibrous tissue of the fish meat and to pulverize the meat so that the myoglobes are easy to dissolve out during the mincing, and the mincing is carried out by selecting a mincing plate with a mesh of 2 mm according to the product requirement, and generally mincing for 1 to 2 times. If other fish, livestock meat, green onion and the like are added into the product, the fish, livestock meat, green onion and the like can be mixed and minced together during minced meat, and the proportioning amount is based on the weighing before minced meat.
Preferably, the step S4 of grinding is a process of stirring and grinding fish meat, which further damages the fibrous tissue of the fish meat, finely breaks the meat quality, makes the fish meat have stronger elasticity and viscosity, and adds auxiliary materials in steps: the grinding time is generally about 20-30 minutes, and the temperature of minced fillet is controlled to be about 10 ℃ when the minced fillet is ground, so that the finished product is tender and delicious.
Preferably, in the step S5, the streaky pork is chopped into minced pork, and appropriate salt, pepper, egg white and starch are added, and the minced pork and the seasonings are uniformly stirred for standby.
Preferably, in the step S6, a layer of minced fillet is laid first, and then a layer of meat paste is laid, and the minced fillet is rolled into minced fillet rolls.
Preferably, in the step S7, the minced fillet rolls are boiled with water until the protein in the slurry is coagulated and deformed, and the minced fillet is lightly touched, and the minced fillet has elasticity.
Preferably, the cooked surimi product is packaged in step S8 to obtain the multilayer core surimi product that we want.
The invention has the advantages that:
1. the fish is rinsed and dehydrated, fat is completely removed, and the fish cake product has good elasticity and white color;
2. after the fish meat is ground, the fiber tissue of the fish meat is further destroyed, the meat quality is finer, and the fish meat has stronger elasticity and viscosity;
3. the fish meat is supplied with vitamins A, D, E and the like required by a human body, and the fish meat also contains various fatty acids, so that the substances can prevent blood viscosity from increasing, can effectively prevent heart diseases, can strengthen brain and nerve tissues and retina of eyes, can improve anemia and provide amino acids required by the human body; secondly, the health care tea can promote development, provide nutrition, and has the effects of nourishing yin, tonifying kidney and protecting vision.
Detailed Description
In the following, the technical solutions in the embodiments of the present invention will be clearly and completely described in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
The embodiment of the invention provides a multilayer core-spun minced fillet product and a preparation method thereof, comprising the following steps:
s1, processing raw fish to obtain the required minced fillet;
s2, chopping streaky pork into minced meat, adding proper salt, pepper powder, egg white and starch, and uniformly stirring;
s3, paving a layer of minced fillet firstly, and paving a layer of minced fillet on the surface of the minced fillet;
s4, rolling the minced fillet and the minced meat into minced fillet meat rolls;
s5, placing the minced fillet rolls into hot water to be boiled until proteins in the minced fillet slurry are solidified and deformed to form elasticity, and boiling internal minced meat;
s6, rapidly cooling the cooked minced fillet rolls, and packaging and refrigerating at a low temperature.
Example two
The embodiment of the invention provides a multilayer core-spun minced fillet product and a preparation method thereof, comprising the following steps:
s1, processing raw fish to obtain the required minced fillet;
s2, chopping streaky pork into minced meat, adding proper salt, pepper powder, egg white and starch, and uniformly stirring;
s3, spreading minced fillet into minced fillet slices, and putting the minced fillet slices into hot water to be boiled until proteins in the minced fillet slurry are coagulated and deformed to form elasticity;
s4, spreading the minced meat into meat patties and putting the meat patties into a pot for frying;
s5, clamping the meat pie between two minced fillet slices;
s6, rapidly cooling the cooked minced fillet slices and the meat patties, and packaging and refrigerating at a low temperature.
The preparation principle is as follows: the fish cake product has good elasticity and white color after the fish is rinsed and dehydrated, the fiber tissue of the fish is further destroyed after the fish is mashed, the meat quality is finer, the fish has stronger elasticity and viscosity, the fish supplies vitamins A, D, E and the like required by human bodies, the fish also contains various fatty acids, the substances can prevent the blood viscosity from increasing, the occurrence of heart diseases can be effectively prevented, brain and nerve tissues and retina of eyes can be strengthened, the streaky pork can improve anemia, and amino acids required by human bodies are provided; secondly, the health care tea can promote development, provide nutrition, and has the effects of nourishing yin, tonifying kidney and protecting vision.
The foregoing has shown and described the basic principles, principal features and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the foregoing embodiments, which have been described in the foregoing description merely illustrates the principles of the invention, and that various changes and modifications may be made therein without departing from the spirit and scope of the invention, which is defined in the appended claims.
Claims (9)
1. A multilayer core-spun minced fillet product and a preparation method thereof are characterized in that: the method comprises the following steps:
s1, raw material fish is treated, cleaned and meat is picked;
s2, rinsing and dehydrating the fish meat;
s3, fine filtering and mincing fish meat;
s4, mincing fish;
s5, chopping streaky pork to obtain minced meat;
s6, preparing minced fillet and minced meat into minced fillet meat rolls;
s7, boiling minced fillet rolls in water;
s7, packaging the cooked minced fillet.
2. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: in the step S1, the head, skin and viscera of the fish are removed, then blood stains, black films and the like in the abdominal cavity are cleaned in flowing water, a fish meat collecting machine is adopted to squeeze the fish meat out of small holes (with the diameter of 3.5-5 mm) and separate the fish meat from the skin and bones, the skin and bones collected for the first time are generally collected for 1-2 times again, and the collected fish meat is mixed for use, so that the skin and bones are prevented from being mixed into the fish meat as much as possible in the process of collecting the fish meat.
3. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: the fish rinsing in the step S2 mainly washes away grease, inorganic salt and easily-oxidized water-soluble matters, so that the meat can be whitened, the elasticity of the fish is kept, the fish is rinsed, firstly, the fish is put into the fish, then crushed ice is put into the fish, then water is added, the temperature of the water is strictly controlled to be 5-13 ℃, sodium hypochlorite is sometimes added during rinsing, the fishy smell is mainly removed, the fish is immediately put into a dehydrator after rinsing, the water is removed, the fish is rinsed and dehydrated, the fat is completely removed, and the fish cake product has good elasticity and white color.
4. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: the purpose of the step S3 of mincing is to destroy the fiber tissue of the fish meat and to crush the meat so that myoglobes are easy to dissolve out during mincing, and a mincing plate with 2 mm holes is selected according to the product requirement during mincing, and is usually minced for 1 to 2 times. If other fish, livestock meat, green onion and the like are added into the product, the fish, livestock meat, green onion and the like can be mixed and minced together during minced meat, and the proportioning amount is based on the weighing before minced meat.
5. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: in the step S4, the fish meat is ground and stirred, so that the fiber tissue of the fish meat is further destroyed, the meat quality is finer, the fish meat has stronger elasticity and viscosity, and auxiliary materials are added in batches: the grinding time is generally about 20-30 minutes, and the temperature of minced fillet is controlled to be about 10 ℃ when the minced fillet is ground, so that the finished product is tender and delicious.
6. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: in the step S5, the streaky pork is chopped into minced meat, and proper salt, pepper powder, egg white and starch are added, and the minced meat and the seasonings are uniformly stirred for standby.
7. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: in the step S6, a layer of minced fillet is paved firstly, then a layer of meat stuffing is paved, and the minced fillet is rolled into minced fillet rolls.
8. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: and step S7, heating and boiling the minced fillet rolls until proteins in the slurry are coagulated and deformed, and lightly touching the minced fillet, wherein the minced fillet has elasticity.
9. The multilayer center-filled minced fish product and the method for preparing the same according to claim 1, wherein: and in the step S8, packaging the boiled minced fillet product to obtain the multilayer core-spun minced fillet product which is intended by us.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202310529866.0A CN116548588A (en) | 2023-05-11 | 2023-05-11 | Multilayer core-spun minced fillet product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202310529866.0A CN116548588A (en) | 2023-05-11 | 2023-05-11 | Multilayer core-spun minced fillet product and preparation method thereof |
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| CN116548588A true CN116548588A (en) | 2023-08-08 |
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| CN202310529866.0A Pending CN116548588A (en) | 2023-05-11 | 2023-05-11 | Multilayer core-spun minced fillet product and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090667A (en) * | 2010-12-23 | 2011-06-15 | 福建农林大学 | Method for preparing highly elastic minced fish products |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
-
2023
- 2023-05-11 CN CN202310529866.0A patent/CN116548588A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090667A (en) * | 2010-12-23 | 2011-06-15 | 福建农林大学 | Method for preparing highly elastic minced fish products |
| CN102423089A (en) * | 2011-11-25 | 2012-04-25 | 福州百洋海味食品有限公司 | Core eel ball and preparation method thereof |
| CN104026645A (en) * | 2014-06-17 | 2014-09-10 | 山东华昌食品科技有限公司 | Farci fish ball as well as preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘宝家等: "《食品加工技术、工艺和配方大全 中册》", vol. 1, 科学技术文献出版社, pages: 318 - 319 * |
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