FOOD SCIENCE ›› 2001, Vol. 22 ›› Issue (2): 45-48.
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WANG Hai-Hong
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Published:
Abstract: The preparing technique and method were studied for commercial production of quick-frozen Yanpi dumpling mainly made from ordinary muscle fish and peeled shrimp.The yield of 10 species fish, the ratio of fish meat, flour and corn starch and the ratio of Yanpi and the stuffing were discussed in detail.
Key words: Ordinary muscle fish Yanpi Dumpling Processing technique
WANG Hai-Hong. Study on Processing Technology of Quick-Frozen Yanpi Dumpling[J]. FOOD SCIENCE, 2001, 22(2): 45-48.
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