CN113017024A - Natural fruit and vegetable colorful fish paste and preparation method thereof - Google Patents
Natural fruit and vegetable colorful fish paste and preparation method thereof Download PDFInfo
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- CN113017024A CN113017024A CN202110375174.6A CN202110375174A CN113017024A CN 113017024 A CN113017024 A CN 113017024A CN 202110375174 A CN202110375174 A CN 202110375174A CN 113017024 A CN113017024 A CN 113017024A
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
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Abstract
The invention relates to the technical field of aquatic product processing, relates to a fish product processing technology, and particularly relates to a production process and a formula of a color fish paste prepared by taking fish as a main raw material and assisting other natural fruit and vegetable raw materials, wherein the natural fruit and vegetable color fish paste comprises the following components in parts by weight: 70-80 parts of fish pulp, 20-30 parts of fruit and vegetable color pulp and 5-8 parts of ice water. The invention uses fish meat and natural colored fruits and vegetables as main raw materials, is based on market consumption and technical current situation, aims to overcome the defects of the existing products, combines the fish meat and the colored fruits and vegetables, and combines the processes to produce the fish meat slurry with natural color and meat nutrition, so that the requirements of the existing consumers on health, nutrition and beauty are better met, and the preparation method of the colored fish meat slurry containing the natural fruits and vegetables is further provided.
Description
Technical Field
The invention relates to the technical field of aquatic product processing, in particular to natural fruit and vegetable colorful fish paste and a preparation method thereof.
Background
Mincing fish, mixing, mincing into thick and viscous fish meat slurry (raw minced fish), shaping, decocting with water, frying, baking, and drying to obtain the final product called minced fish product. The minced fillet product has wide application in the food industry, not only can be used as a raw material auxiliary material in the food manufacturing industry, but also can be used as a food raw material directly processed in the catering industry. In recent years, with the development of fishery and processing technology in China, the industry of minced fillet products in China has been greatly developed, and the process is developed from the past production of single varieties such as squid balls and shrimp balls to the mechanized production of a series of novel high-grade minced fillet products and frozen prepared foods such as fish sausages, simulated crab meat, simulated shrimp meat, simulated shellfish columns, fish cakes, bamboo wheels and other minced fillet products.
The minced fillet product has the characteristics of high functional protein content, low fat content, high nutritional value, delicious taste and the like, can meet the requirements of different consumers, and improves the economic value of aquatic products, but fruits and vegetables have high nutritional value, contain various vitamins, dietary fibers, calcium, phosphorus, potassium, magnesium and other mineral substances required by human bodies, and can regulate the functions of human intestinal tracts, enhance the intestinal peristalsis, promote the secretion of digestive juice and the like.
With the improvement of the living standard of people, the edibility and the aesthetic property of the product are very important while the requirements on the quality safety and the nutrition of the product are met. However, the food with various colors on the market, namely meat products or minced fillet products, is added with pigment. The added pigments mainly comprise: firstly, synthetic pigment which is non-nutrient and is a food additive; second, natural pigments, which only can make the product color and have no nutrient components, are produced.
Disclosure of Invention
The invention aims to solve at least the problems, and the existing consumption pain points are solved by the natural fruit and vegetable colorful fish paste and the preparation method thereof, and the requirements and the preferences of the consumers in the current situation are met.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows: the natural fruit and vegetable colorful fish paste is characterized by comprising the following components in parts by weight: 70-80 parts of fish pulp, 20-30 parts of fruit and vegetable color pulp and 5-8 parts of ice water.
Preferably, the fish raw material in the fish pulp comprises one or more of fresh water fish and seawater fish.
Preferably, the fruit and vegetable color serum comprises the following components in parts by weight: 85-100 parts of fresh fruits and vegetables, 15-20 parts of ice water, 1-3 parts of sodium alginate and 2-3 parts of cassava starch.
Preferably, the weight ratio of ice to water in the ice water is 8: 2.
The preparation method of the natural fruit and vegetable colorful fish paste is characterized by comprising the following steps:
A1. unfreezing fish meat and other meat in a constant temperature room at 25 ℃, selecting and cutting the unfrozen fish meat, and removing fascia, fish skin and fish bones in tissues;
A2. b, finishing the shape of the selected fish meat obtained in the step A1;
A3. b, putting the other selected meat obtained in the step A1 into a meat grinder, and grinding the meat into particles for later use by adopting an 8mm pore plate;
A4. adding the minced fish meat in the step A2, the minced other meat in the step A3, the pickling auxiliary materials and ice water into a vacuum mixer, stirring and pickling for a period of time to obtain fish meat slurry for later use;
A5. selecting fruit and vegetable raw materials: weighing fresh fruits and vegetables, selecting, removing impurities, cleaning, and sterilizing to obtain fresh fruits and vegetables for later use;
A6. cleaning and sorting fruits and vegetables: washing the selected fruits and vegetables in a water flowing tank;
A7. blanching the fresh fruits and vegetables in the step A6;
A8. c, pre-chopping and crushing the fresh fruits and vegetables in the step A7 at a low speed by using a chopper mixer, wherein the sizes of the particles are consistent, and the crushed fruits and vegetables are treated by using a pulper, so that the juicing rate is improved;
A9. squeezing and coarsely filtering the fruit and vegetable particles prepared in the step A8: squeezing or centrifuging to obtain juice, and coarse-filtering with a screen with pore diameter of 0.5 mm to reduce insoluble solid content to below 20%;
A10. clarifying and finely filtering the fruit and vegetable juice prepared in the step A9: preparing transparent fruit and vegetable juice by adopting a clarification and filtration process, clarifying the fruit and vegetable juice by an enzyme preparation method, filtering by using a beverage filter, and filtering to obtain the clarified and transparent fruit and vegetable juice;
A11. concentrating or degassing the fruit and vegetable juice prepared in the step A10, and if the fruit and vegetable juice does not need to be concentrated, degassing the fruit and vegetable juice;
A12. quickly cooling the fruit and vegetable juice prepared in the step A11 to 38 ℃ so as to avoid damaging the nutrient components of the fruit and vegetable juice;
A13. and C, adjusting and mixing the fruit and vegetable juice cooled in the step A12: conveying ice water, sodium alginate and cassava starch into a chopping and mixing machine, chopping and mixing the ice water, the sodium alginate and the cassava starch with the concentrated fruit and vegetable juice prepared in the step A12 at a high speed until the pulp is uniform and fine, discharging, and controlling the temperature within 15 ℃ to obtain the fruit and vegetable color pulp; then sealing in polyethylene bag under vacuum, storing at 0-4 deg.C for 8 hr, and freezing at-18 deg.C for use if the standby time exceeds 12 hr;
A14. and D, putting the fruit and vegetable color slurry prepared in the step A13 and the fish slurry pickled in the step A4 into a vacuum mixer for stirring to obtain the natural fruit and vegetable color fish slurry required by the minced fillet meat product.
Preferably, in the step A8, the pre-chopping is performed at a low speed, the rotating speed is 500r/min, and the time is 45 seconds.
Preferably, in the step A13, the chopping is carried out at a high speed of 3500r/min for 5min, and the temperature is controlled within 15 ℃.
Preferably, in the step a6, if pesticide residue exists on the vegetable skin, the vegetable skin is soaked and washed by 0.5% -1% of dilute hydrochloric acid or 0.1% -0.2% of detergent, and then is washed by strong spraying of clear water, and sorting and rotten fruits are removed while washing.
Preferably, in the step a7, 50kg of fresh fruits and vegetables are blanched in a water tank with a volume of 200kg in a boiling state of 1% by mass of saline water, the time is 8 seconds, the fresh fruits and vegetables are taken out of the pot, the water is added into water with the temperature of below 10 ℃, and the water is cooled and drained for standby.
Preferably, in the step a14, the mixture is stirred in a vacuum stirrer for 30 minutes, and the stirring is performed for 5 minutes in a forward rotation mode and 5 minutes in a reverse rotation mode, and the mixture is discharged for standby after 2 minutes of stopping.
As can be seen from the above description, the natural fruit and vegetable colorful fish paste and the preparation method thereof provided by the invention have the following beneficial effects: the invention uses fish meat and natural colored fruits and vegetables as main raw materials, is based on market consumption and technical current situation, aims to overcome the defects of the existing products, combines the fish meat and the colored fruits and vegetables, and combines the processes to produce the fish meat slurry with natural color and meat nutrition, so that the requirements of the existing consumers on health, nutrition and beauty are better met, and the preparation method of the colored fish meat slurry containing the natural fruits and vegetables is further provided.
Detailed Description
The invention is further described below by means of specific embodiments.
The present invention will be further described with reference to the following detailed description so that the technical means, the creation features, the achievement purposes and the effects of the present invention can be easily understood.
The invention relates to natural fruit and vegetable colorful fish paste which comprises the following components in parts by weight: 70-80 parts of fish pulp, 20-30 parts of fruit and vegetable color pulp and 5-8 parts of ice water.
The fish raw material in the fish pulp contains one or more of fresh water fish and seawater fish.
The fish pulp comprises the following components in parts by weight: 80-100 parts of fish meat, 0-50 parts of other meat, 1-5 parts of pickling auxiliary materials and 5-8 parts of ice water.
The fruit and vegetable color pulp comprises the following components in parts by weight: 85-100 parts of fresh fruits and vegetables, 15-20 parts of ice water, 1-3 parts of sodium alginate and 2-3 parts of cassava starch.
The weight ratio of ice to water in the ice water was 8: 2.
The natural fruit and vegetable colorful fish paste comprises the following preferred embodiments:
the preferred embodiment of the natural fruit and vegetable colorful fish paste is as follows:
the invention relates to natural fruit and vegetable colorful fish paste which comprises the following components in parts by weight: 70 parts of fish flesh, 20 parts of fruit and vegetable color pulp and 5 parts of ice water.
The fish meat material in the fish meat slurry contains fresh water fish meat.
The fish pulp comprises the following components in parts by weight: 80 parts of fish meat, 0 part of other meat, 1 part of pickling auxiliary material and 5 parts of ice water.
The fruit and vegetable color pulp comprises the following components in parts by weight: 85 parts of fresh fruits and vegetables, 15 parts of ice water, 1 part of sodium alginate and 2 parts of cassava starch.
The weight ratio of ice to water in the ice water was 8: 2.
The preferred embodiment of the natural fruit and vegetable colorful fish paste is as follows:
the invention relates to natural fruit and vegetable colorful fish paste which comprises the following components in parts by weight: 80 parts of fish flesh, 30 parts of fruit and vegetable color pulp and 8 parts of ice water.
The fish meat material in the fish meat slurry comprises seawater fish meat.
The fish pulp comprises the following components in parts by weight: 100 parts of fish meat, 50 parts of other meat, 5 parts of pickling auxiliary materials and 8 parts of ice water.
The fruit and vegetable color pulp comprises the following components in parts by weight: 100 parts of fresh fruits and vegetables, 20 parts of ice water, 3 parts of sodium alginate and 3 parts of cassava starch.
The weight ratio of ice to water in the ice water was 8: 2.
The preferred embodiment of the natural fruit and vegetable colorful fish paste is as follows:
the invention relates to natural fruit and vegetable colorful fish paste which comprises the following components in parts by weight: 75 parts of fish flesh, 25 parts of fruit and vegetable color pulp and 6 parts of ice water.
The fish raw material in the fish pulp comprises fresh water fish and seawater fish.
The fish pulp comprises the following components in parts by weight: 90 parts of fish meat, 25 parts of other meat, 3 parts of pickling auxiliary materials and 6 parts of ice water.
The fruit and vegetable color pulp comprises the following components in parts by weight: 90 parts of fresh fruits and vegetables, 18 parts of ice water, 2 parts of sodium alginate and 2.5 parts of cassava starch.
The weight ratio of ice to water in the ice water was 8: 2.
The preparation method of the natural fruit and vegetable colorful fish paste comprises the following steps:
A1. unfreezing fish meat and other meat in a constant temperature room at 25 ℃, selecting and cutting the unfrozen fish meat, and removing fascia, fish skin and fish bones in tissues;
A2. b, finishing the shape of the selected fish meat obtained in the step A1;
A3. b, putting the other selected meat obtained in the step A1 into a meat grinder, and grinding the meat into particles for later use by adopting an 8mm pore plate; this step is eliminated when the raw material of the fish meat slurry is free of other meat;
A4. adding the minced fish meat obtained in the step A2, other minced meat obtained in the step A3 (if the meat raw material is pure fish meat, other meat is not added), pickling auxiliary materials and ice water into a vacuum mixer, stirring and pickling for a period of time, and obtaining fish meat paste for later use;
A5. selecting fruit and vegetable raw materials: weighing fresh fruits and vegetables, selecting, removing impurities, cleaning, and sterilizing to obtain fresh fruits and vegetables for later use;
A6. cleaning and sorting fruits and vegetables: washing the selected fruits and vegetables in a water flowing tank; if the vegetable skin has residual pesticide, soaking and washing with 0.5-1% dilute hydrochloric acid or 0.1-0.2% detergent, then washing with clear water by strong spray, and sorting and removing rotten fruit while washing;
A7. blanching the fresh fruits and vegetables in the step A6; blanching 50kg of fresh fruits and vegetables in a water tank with the capacity of 200kg in the boiling water state of saline water with the mass percentage concentration of 1%, taking the fresh fruits and vegetables out of the pot after 8 seconds, then putting the fresh fruits and vegetables into water with the temperature of below 10 ℃, cooling and draining the fresh fruits and vegetables for later use, wherein the temperature of the boiling water is not less than 98 ℃;
A8. c, pre-chopping and crushing the fresh fruits and vegetables in the step A7 at a low speed by using a chopper mixer, wherein the sizes of the particles are consistent, and the crushed fruits and vegetables are treated by using a pulper, so that the juicing rate is improved; pre-chopping at low speed, wherein the rotating speed is 500r/min, and the time is 45 seconds;
A9. squeezing and coarsely filtering the fruit and vegetable particles prepared in the step A8: squeezing or centrifuging to obtain juice, and coarse-filtering with a screen with pore diameter of 0.5 mm to reduce insoluble solid content to below 20%;
A10. clarifying and finely filtering the fruit and vegetable juice prepared in the step A9: preparing transparent fruit and vegetable juice by adopting a clarification and filtration process, clarifying the fruit and vegetable juice by an enzyme preparation method, filtering by using a beverage filter, and filtering to obtain the clarified and transparent fruit and vegetable juice;
A11. concentrating or degassing the fruit and vegetable juice prepared in the step A10, and if the fruit and vegetable juice does not need to be concentrated, degassing the fruit and vegetable juice;
A12. quickly cooling the fruit and vegetable juice prepared in the step A11 to 38 ℃ so as to avoid damaging the nutrient components of the fruit and vegetable juice;
A13. and C, adjusting and mixing the fruit and vegetable juice cooled in the step A12: conveying ice water, sodium alginate and cassava starch into a chopping and mixing machine, chopping and mixing the ice water, the sodium alginate and the cassava starch with the concentrated fruit and vegetable juice prepared in the step A12 at a high speed until the pulp is uniform and fine, discharging, and controlling the temperature within 15 ℃ to obtain the fruit and vegetable color pulp; then sealing in polyethylene bag under vacuum, storing at 0-4 deg.C for 8 hr, and freezing at-18 deg.C for use if the standby time exceeds 12 hr; chopping at high speed, wherein the rotating speed is 3500r/min, the time is 5min, and the temperature is controlled within 15 ℃;
A14. and D, putting the fruit and vegetable color slurry prepared in the step A13 and the fish slurry pickled in the step A4 into a vacuum mixer, stirring for 30 minutes, stirring for 5 minutes in forward rotation and 5 minutes in reverse rotation, stopping for 2 minutes, and discharging for later use to obtain the natural fruit and vegetable color fish slurry required by the minced fillet meat product.
Several examples of the preparation method of the natural fruit and vegetable colorful fish paste are as follows:
the specific embodiment of the preparation method of the natural fruit and vegetable colorful fish paste is as follows: preparing natural green fish paste:
wherein, the step A5 comprises the following raw material selection: weighing fresh spinach, selecting, removing impurities, cleaning, and sterilizing to obtain fresh spinach for later use; the other steps are the same as the preparation method of the natural fruit and vegetable colorful fish paste.
The specific embodiment of the preparation method of the natural fruit and vegetable colorful fish paste is as follows: preparation of natural orange-red fish paste:
wherein, the step A5 comprises the following raw material selection: weighing fresh carrots, selecting, removing impurities, cleaning and sterilizing to obtain fresh carrots for later use; the other steps are the same as the preparation method of the natural fruit and vegetable colorful fish paste.
The specific embodiment of the preparation method of the natural fruit and vegetable colorful fish paste is as follows: preparation of natural red fish paste:
wherein, the step A5 comprises the following raw material selection: weighing fresh dragon fruits, selecting, removing impurities, cleaning and disinfecting to obtain fresh dragon fruits for later use; the other steps are the same as the preparation method of the natural fruit and vegetable colorful fish paste.
The natural fruit and vegetable colorful fish paste and the preparation method thereof provided by the invention have the following beneficial effects: the invention uses fish meat and natural colored fruits and vegetables as main raw materials, is based on market consumption and technical current situation, aims to overcome the defects of the existing products, combines the fish meat and the colored fruits and vegetables, and combines the processes to produce the fish meat slurry with natural color and meat nutrition, so that the requirements of the existing consumers on health, nutrition and beauty are better met, and the preparation method of the colored fish meat slurry containing the natural fruits and vegetables is further provided.
The above description is only a few specific embodiments of the present invention, but the design concept of the present invention is not limited thereto, and any insubstantial modifications made by the design concept should fall within the scope of the present invention.
Claims (10)
1. The natural fruit and vegetable colorful fish paste is characterized by comprising the following components in parts by weight: 70-80 parts of fish pulp, 20-30 parts of fruit and vegetable color pulp and 5-8 parts of ice water.
2. The natural fruit and vegetable colorful fish paste as claimed in claim 1, wherein: the fish raw material in the fish pulp contains one or more of fresh water fish and seawater fish.
3. The natural fruit and vegetable colorful fish paste as claimed in claim 1, wherein: the fruit and vegetable color slurry comprises the following components in parts by weight: 85-100 parts of fresh fruits and vegetables, 15-20 parts of ice water, 1-3 parts of sodium alginate and 2-3 parts of cassava starch.
4. The natural fruit and vegetable colorful fish paste as claimed in claim 1, wherein: the weight ratio of ice to water in the ice water is 8: 2.
5. The method for preparing the natural fruit and vegetable colorful fish paste according to any one of claims 1 to 4, which is characterized by comprising the following steps:
A1. unfreezing fish meat and other meat in a constant temperature room at 25 ℃, selecting and cutting the unfrozen fish meat, and removing fascia, fish skin and fish bones in tissues;
A2. b, finishing the shape of the selected fish meat obtained in the step A1;
A3. b, putting the other selected meat obtained in the step A1 into a meat grinder, and grinding the meat into particles for later use by adopting an 8mm pore plate;
A4. adding the minced fish meat in the step A2, the minced other meat in the step A3, the pickling auxiliary materials and ice water into a vacuum mixer, stirring and pickling for a period of time to obtain fish meat slurry for later use;
A5. selecting fruit and vegetable raw materials: weighing fresh fruits and vegetables, selecting, removing impurities, cleaning, and sterilizing to obtain fresh fruits and vegetables for later use;
A6. cleaning and sorting fruits and vegetables: washing the selected fruits and vegetables in a water flowing tank;
A7. blanching the fresh fruits and vegetables in the step A6;
A8. c, pre-chopping and crushing the fresh fruits and vegetables in the step A7 at a low speed by using a chopper mixer, wherein the sizes of the particles are consistent, and the crushed fruits and vegetables are treated by using a pulper, so that the juicing rate is improved;
A9. squeezing and coarsely filtering the fruit and vegetable particles prepared in the step A8: squeezing or centrifuging to obtain juice, and coarse-filtering with a screen with pore diameter of 0.5 mm to reduce insoluble solid content to below 20%;
A10. clarifying and finely filtering the fruit and vegetable juice prepared in the step A9: preparing transparent fruit and vegetable juice by adopting a clarification and filtration process, clarifying the fruit and vegetable juice by an enzyme preparation method, filtering by using a beverage filter, and filtering to obtain the clarified and transparent fruit and vegetable juice;
A11. concentrating or degassing the fruit and vegetable juice prepared in the step A10, and if the fruit and vegetable juice does not need to be concentrated, degassing the fruit and vegetable juice;
A12. quickly cooling the fruit and vegetable juice prepared in the step A11 to 38 ℃ so as to avoid damaging the nutrient components of the fruit and vegetable juice;
A13. and C, adjusting and mixing the fruit and vegetable juice cooled in the step A12: conveying ice water, sodium alginate and cassava starch into a chopping and mixing machine, chopping and mixing the ice water, the sodium alginate and the cassava starch with the concentrated fruit and vegetable juice prepared in the step A12 at a high speed until the pulp is uniform and fine, discharging, and controlling the temperature within 15 ℃ to obtain the fruit and vegetable color pulp; then sealing in polyethylene bag under vacuum, storing at 0-4 deg.C for 8 hr, and freezing at-18 deg.C for use if the standby time exceeds 12 hr;
A14. and D, putting the fruit and vegetable color slurry prepared in the step A13 and the fish slurry pickled in the step A4 into a vacuum mixer for stirring to obtain the natural fruit and vegetable color fish slurry required by the minced fillet meat product.
6. The method for preparing the natural fruit and vegetable colorful fish paste according to claim 5, characterized in that: in the step A8, pre-chopping is carried out at a low speed, wherein the rotating speed is 500r/min, and the time is 45 seconds.
7. The method for preparing the natural fruit and vegetable colorful fish paste according to claim 5, characterized in that: and C, chopping at a high speed in the step A13, wherein the rotating speed is 3500r/min, the time is 5min, and the temperature is controlled within 15 ℃.
8. The method for preparing the natural fruit and vegetable colorful fish paste according to claim 5, characterized in that: in the step A6, if pesticide residues exist on the vegetable skin, the vegetable skin is soaked and washed by 0.5-1% of dilute hydrochloric acid or 0.1-0.2% of detergent, then the vegetable skin is strongly sprayed and washed by clean water, and sorting and rotten fruits are removed while the vegetable skin is washed.
9. The method for preparing the natural fruit and vegetable colorful fish paste according to claim 5, characterized in that: and in the step A7, blanching 50kg of fresh fruits and vegetables in a water tank with the capacity of 200kg in the state of boiling water of 1% mass percent saline water for 8 seconds, taking the fruits and vegetables out of the pot, adding the fruits and vegetables into water with the temperature of below 10 ℃, and cooling and draining the fruits and vegetables for later use.
10. The method for preparing the natural fruit and vegetable colorful fish paste according to claim 5, characterized in that: and in the step A14, stirring in a vacuum stirrer for 30 minutes, positively rotating for 5 minutes, reversely rotating for 5 minutes, stopping for 2 minutes, and discharging for later use.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115918857A (en) * | 2022-04-06 | 2023-04-07 | 弗德莱博(杭州)科技有限公司 | Three-color spliced imitation-flour meat product and processing method thereof |
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| CN106690127A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Pumpkin fish balls and preparation method thereof |
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- 2021-04-08 CN CN202110375174.6A patent/CN113017024A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690127A (en) * | 2016-12-26 | 2017-05-24 | 渤海大学 | Pumpkin fish balls and preparation method thereof |
Non-Patent Citations (1)
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| 杨士章等编著: "《果蔬贮藏保鲜加工大全》", 中国农业出版社, pages: 257 - 259 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115918857A (en) * | 2022-04-06 | 2023-04-07 | 弗德莱博(杭州)科技有限公司 | Three-color spliced imitation-flour meat product and processing method thereof |
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