CN1666642A - Instant fish noodle and making method thereof - Google Patents
Instant fish noodle and making method thereof Download PDFInfo
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- CN1666642A CN1666642A CNA2005100206429A CN200510020642A CN1666642A CN 1666642 A CN1666642 A CN 1666642A CN A2005100206429 A CNA2005100206429 A CN A2005100206429A CN 200510020642 A CN200510020642 A CN 200510020642A CN 1666642 A CN1666642 A CN 1666642A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 36
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title description 5
- 239000000843 powder Substances 0.000 claims abstract description 15
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 229920002752 Konjac Polymers 0.000 claims abstract description 7
- 235000010485 konjac Nutrition 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 6
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 4
- 239000006002 Pepper Substances 0.000 claims abstract description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 4
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000000839 emulsion Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 6
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 6
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 6
- 229920002581 Glucomannan Polymers 0.000 claims description 6
- 229940046240 glucomannan Drugs 0.000 claims description 6
- 239000000252 konjac Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000001125 extrusion Methods 0.000 claims description 3
- 239000011812 mixed powder Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 238000007747 plating Methods 0.000 claims description 3
- 235000012045 salad Nutrition 0.000 claims description 3
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 3
- 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 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 235000008446 instant noodles Nutrition 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000021152 breakfast Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 101100449517 Arabidopsis thaliana GRH1 gene Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001478240 Coccus Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 101100434479 Saccharomyces cerevisiae (strain ATCC 204508 / S288c) AFB1 gene Proteins 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 241000607768 Shigella Species 0.000 description 1
- 241000191940 Staphylococcus Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- OQIQSTLJSLGHID-WNWIJWBNSA-N aflatoxin B1 Chemical compound C=1([C@@H]2C=CO[C@@H]2OC=1C=C(C1=2)OC)C=2OC(=O)C2=C1CCC2=O OQIQSTLJSLGHID-WNWIJWBNSA-N 0.000 description 1
- 229930020125 aflatoxin-B1 Natural products 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 230000006806 disease prevention Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000002949 hemolytic effect Effects 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Landscapes
- Noodles (AREA)
Abstract
Disclosed is a kind of instant fish noodle comprising (by weight ratio) fish meat 45-55%, mixed flour 28-34%, egg white 6-8%, konjak gel 0.28-0.32%, quelite 10-14%, wherein the mixed flour comprises 70-80% of special flour and 20-30% of bean starch, the quelite comprises 80-85% edible oil, 8.5-13% refined salt, 4-5% gourmet powder, 1.5-1.7% fish essence and 0.7-0.9% pepper.
Description
Technical field
The invention belongs to nutritious health caring food technology field, specifically, relate to a kind of instant fish noodle and preparation method thereof.
Background technology
In today, instant noodles not only become the working clan, the tourist is the food that saves time or scheme conveniently temporarily to allay one's hunger, and are brought as breakfast or food by a lot of student families.Because the major ingredient of present traditional instant noodles and auxiliary and condiment trophic structure are generally dull, the face cake generally is made of wheat or buckwheat etc., two kind of raw material, the nutrient composition is no more than 20 kinds, carnivorous vegetable variety in the auxiliary material is generally less than ten kinds, and deal is extremely limited, as breakfast or dinner staple food, can not keep the normal required nutrient balance of human body with this instant noodles far away, it is very unfavorable particularly to align the student who is in growth and development stage.In addition, existing instant noodles generally all are to make through frying technological process, the protein in the fried easy damage food of high temperature, even also may attach the harmful material of generation.Therefore, present instant noodles mouthfeel lacks natural grade, and is dull, and food is begun to detest for a long time, lacks nutrition, can not regularly eat, and particularly the head of a family dare not allow the child of oneself often edible especially.
Summary of the invention
The purpose of this invention is to provide a kind of high protein, low fat, tasty mouthfeel, but the nutrition of balance needed by human body, and the old and young suitable instant fish noodle and preparation method thereof of holding concurrently.
For this reason, instant fish noodle of the present invention, its composition and mass percent are: the flesh of fish 45～55%, mixed flour 28～34%, egg is clear 6～8%, smart powder konjac glucomannan 0.28～0.32%, flavoring 10～14%.
Above-mentioned mixed flour can be made up of special powder, beans starch, and its mass percent is special powder 70～80%, beans starch 20～30%.
The composition of above-mentioned flavoring and mass percent can be edible oil 80～85%, refined salt 8.5～13%, monosodium glutamate 4～5%, flesh of fish essence 1.5～1.7%, pepper powder 0.7～0.9%.
Above-mentioned edible oil is preferably the miscella of lard and salad oil, and the quality proportioning is 1: 1.
Above-mentioned instant fish noodle is prepared by following method:
(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;
(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;
(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;
(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;
(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;
(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;
(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;
(8), the check of packing back is dispatched from the factory.
Instant fish noodle among the present invention is primary raw material with the flesh of fish, other raw materials such as the flavoring and the flesh of fish, flour are integrated, when edible, directly putting into the pot that boils boils and gets final product, made full use of protein content height, lean in the flesh of fish, and the characteristics of tasty mouthfeel can not cause nutrient imbalance because of long-term eating.In addition, owing to do not adopt the high temperature frying technological process, making the nutritional labeling in the flesh of fish and other each composition be able to complete preservation, and can not produce other harmful chemical among the preparation method of the present invention, is a kind of balanced nutrients health food of pure natural.
Remarkable result of the present invention is: protein content height in the noodles, fat content is few, old and young double suitable, help lend some impetus to growing and teen-age growing up healthy and sound of infant, helping the elderly increases physique, promotes longevity, and boiling back tasty mouthfeel, soft tasty and refreshing, is the nutrient instant food of a kind of health, environmental protection.
Description of drawings
Fig. 1 is the process chart of preparation method among the present invention.
The specific embodiment
The present invention is described in further detail below in conjunction with drawings and Examples:
Prepare raw material by following proportioning earlier, the flesh of fish 6000 grams, mixed flour 3000 gram (wherein special powder 2250 grams, beans starch 750 grams), egg clear 30 or 40 (about 750 grams), smart powder konjac glucomannan 15 grams, edible oil 500 grams (wherein lard and salad oil respectively account for half), refined salt 80 grams, monosodium glutamate 30 grams, flesh of fish essence 10 grams, pepper powder 5 grams.
Fish will be selected fresh live fish for use, and is disease-free, and has the normal color and luster of this kind, scale, interiorly expands, head, skin, bone and thorn etc., cleans to no-sundries.
With the above-mentioned raw material that obtains, with reference to the accompanying drawings 1, by following processing step preparation:
(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;
(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;
(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;
(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;
(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;
(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;
(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;
(8), the check of packing back is dispatched from the factory.
The above-mentioned instant fish noodle that obtains detects through Chongqing City's Changshou District disease prevention and control center, and every detection index is as follows:
Arsenic content (mg/kg)＜0.10, lead content (mg/kg)＜0.10, water content (%) 12.5, acidity (OT): 2.78, protein content (g/100g) 20.4, bacterium colony is always spent (cfu/g)＜10, coliform MPN matter＜30/100g, salt content is (in sodium chloride: g/100g) 0.65, AFB1 content (ug/kg)＜5.0, salmonella, Shigella, hemolytic streptococcus, staphylococcus glucose coccus all do not detect, the regulation of the equal accord with Q/CWNK1-2004 of sampling observation result.
When edible, noodles put into the pot that boils boil and get final product, the noodle color unanimity after boiling, smell is normal, and no tart flavour, musty and other peculiar smell are soft tasty and refreshing, and sticking, the soup look limpid, do not have the obvious bar that breaks.
Claims (5)
1, a kind of instant fish noodle, its composition and mass percent are: the flesh of fish 45～55%, mixed flour 28～34%, egg is clear 6～8%, smart powder konjac glucomannan 0.28～0.32%, flavoring 10～14%.
2, a kind of instant fish noodle according to claim 1 is characterized in that: described mixed flour is made up of special powder, beans starch, and its mass percent is special powder 70～80%, beans starch 20～30%.
3, a kind of instant fish noodle according to claim 1 and 2, it is characterized in that: the composition of described flavoring and mass percent are: edible oil 80～85%, refined salt 8.5～13%, monosodium glutamate 4～5%, flesh of fish essence 1.5～1.7%, pepper powder 0.7～0.9%.
4, a kind of instant fish noodle according to claim 3 is characterized in that: described edible oil is the miscella of lard and salad oil, and the quality proportioning is 1: 1.
5, the preparation method of the described instant fish noodle of a kind of claim 1 is characterized in that comprising the following steps:
(1), will oppress and egg is prevented clearly fully cutting in cutmixer or the agitator and mixed, obtain fish meat emulsion, fish meat emulsion requires exquisite in texture;
(2), fish meat emulsion, flavoring, smart powder konjac glucomannan are put into cutmixer, fully mix, add mixed powder then at twice, stir evenly, obtain face mud, face mud requires exquisite in texture, and is flexible;
(3), face mud is changed in the vacuum stirring degasser, outgased 1～2 minute;
(4), the moulding slaking, the bar face of extrusion modling enters in the boiling water pot, boils 4～7 minutes after the bar face come-up again, pulls out with cold water then and cools off;
(5), the cooling draining, cooled noodles are pulled out to divide and are carried out draining and water, suitably air blast are in case of necessity received in the surface on oblique corrugated plating;
(6), moulding, determine the weight and the shape of face according to the needs of packing, as strip, coiled type, square cake, cake etc.;
(7), vacuum freeze drying, the wetted surface after the moulding enters the freeze drier inner drying;
(8), the check of packing back is dispatched from the factory.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100206429A CN1285278C (en) | 2005-03-31 | 2005-03-31 | Instant fish noodle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100206429A CN1285278C (en) | 2005-03-31 | 2005-03-31 | Instant fish noodle and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1666642A true CN1666642A (en) | 2005-09-14 |
| CN1285278C CN1285278C (en) | 2006-11-22 |
Family
ID=35038051
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100206429A Expired - Fee Related CN1285278C (en) | 2005-03-31 | 2005-03-31 | Instant fish noodle and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1285278C (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425154C (en) * | 2006-03-20 | 2008-10-15 | 北京集天企业管理咨询有限公司 | Production of stewed noodles |
| WO2009079936A1 (en) * | 2007-12-25 | 2009-07-02 | Jiangzhong Lu | A fish noodle and method for preparing it |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of instant fish noodle by vacuum freeze-drying |
| CN102273588A (en) * | 2011-08-26 | 2011-12-14 | 任小青 | Minced fish nutritional steamed bread and preparation method thereof |
| CN102763867A (en) * | 2012-08-09 | 2012-11-07 | 山东惠发食品股份有限公司 | Meat paste noodle |
| WO2014022985A1 (en) * | 2012-08-08 | 2014-02-13 | 山东惠发食品股份有限公司 | Minced meat noodle |
| CN103976271A (en) * | 2014-06-09 | 2014-08-13 | 陈勇全 | Nutritional type fish meat fine dried noodles and production method thereof |
| CN104068331A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Cuttlefish noodles and preparation method thereof |
| CN104068336A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Spanish mackerel noodles and preparation method thereof |
| CN105495329A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of instant noodles |
| CN105639444A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Seafood flavour noodles and preparation method thereof |
| CN106912795A (en) * | 2017-03-02 | 2017-07-04 | 山东天博食品配料有限公司 | A kind of high protein freeze dried convenient face and preparation method thereof |
| CN110771793A (en) * | 2019-11-25 | 2020-02-11 | 湖南神宫食品有限公司 | Instant noodles with fresh fish meat paste and preparation method thereof |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | A kind of buckwheat fish noodle and preparation method thereof |
-
2005
- 2005-03-31 CN CNB2005100206429A patent/CN1285278C/en not_active Expired - Fee Related
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100425154C (en) * | 2006-03-20 | 2008-10-15 | 北京集天企业管理咨询有限公司 | Production of stewed noodles |
| WO2009079936A1 (en) * | 2007-12-25 | 2009-07-02 | Jiangzhong Lu | A fish noodle and method for preparing it |
| CN101869322A (en) * | 2010-06-17 | 2010-10-27 | 浙江大学 | Preparation method of instant fish noodle by vacuum freeze-drying |
| CN101869322B (en) * | 2010-06-17 | 2012-09-19 | 浙江大学 | Preparation method of instant fish noodle by vacuum freeze-drying |
| CN102273588A (en) * | 2011-08-26 | 2011-12-14 | 任小青 | Minced fish nutritional steamed bread and preparation method thereof |
| CN102273588B (en) * | 2011-08-26 | 2012-11-28 | 任小青 | Minced fish nutritional steamed bread and preparation method thereof |
| WO2014022985A1 (en) * | 2012-08-08 | 2014-02-13 | 山东惠发食品股份有限公司 | Minced meat noodle |
| CN102763867B (en) * | 2012-08-09 | 2014-02-26 | 山东惠发食品股份有限公司 | Meat paste noodle |
| CN102763867A (en) * | 2012-08-09 | 2012-11-07 | 山东惠发食品股份有限公司 | Meat paste noodle |
| CN103976271A (en) * | 2014-06-09 | 2014-08-13 | 陈勇全 | Nutritional type fish meat fine dried noodles and production method thereof |
| CN104068331A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Cuttlefish noodles and preparation method thereof |
| CN104068336A (en) * | 2014-06-26 | 2014-10-01 | 苏伟 | Spanish mackerel noodles and preparation method thereof |
| CN105495329A (en) * | 2015-11-27 | 2016-04-20 | 安徽家味食品有限公司 | Preparation method of instant noodles |
| CN105639444A (en) * | 2015-12-31 | 2016-06-08 | 烟台大宸食品有限公司 | Seafood flavour noodles and preparation method thereof |
| CN106912795A (en) * | 2017-03-02 | 2017-07-04 | 山东天博食品配料有限公司 | A kind of high protein freeze dried convenient face and preparation method thereof |
| CN110771793A (en) * | 2019-11-25 | 2020-02-11 | 湖南神宫食品有限公司 | Instant noodles with fresh fish meat paste and preparation method thereof |
| CN115399438A (en) * | 2022-08-31 | 2022-11-29 | 荣成泰祥食品股份有限公司 | A kind of buckwheat fish noodle and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1285278C (en) | 2006-11-22 |
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