CN101028109A - Method for smoke curing Tilapia mossambica scrod - Google Patents
Method for smoke curing Tilapia mossambica scrod Download PDFInfo
- Publication number
- CN101028109A CN101028109A CNA2007100274904A CN200710027490A CN101028109A CN 101028109 A CN101028109 A CN 101028109A CN A2007100274904 A CNA2007100274904 A CN A2007100274904A CN 200710027490 A CN200710027490 A CN 200710027490A CN 101028109 A CN101028109 A CN 101028109A
- Authority
- CN
- China
- Prior art keywords
- fillet
- tilapia
- smoke
- salt solution
- processing method
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
- 239000000779 smoke Substances 0.000 title claims description 31
- 238000000034 method Methods 0.000 title abstract description 12
- 241000276701 Oreochromis mossambicus Species 0.000 title description 31
- 241000276707 Tilapia Species 0.000 claims abstract description 23
- 238000001035 drying Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 239000012266 salt solution Substances 0.000 claims description 17
- 239000000243 solution Substances 0.000 claims description 14
- 238000003672 processing method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 8
- 238000007598 dipping method Methods 0.000 claims description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 5
- 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 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 150000001875 compounds Chemical class 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 230000000391 smoking effect Effects 0.000 claims description 3
- 238000011033 desalting Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 238000004108 freeze drying Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 6
- 235000019688 fish Nutrition 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 238000010612 desalination reaction Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000000443 aerosol Substances 0.000 description 2
- 238000009360 aquaculture Methods 0.000 description 2
- 244000144974 aquaculture Species 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- BBEAQIROQSPTKN-UHFFFAOYSA-N pyrene Chemical compound C1=CC=C2C=CC3=CC=CC4=CC=C1C2=C43 BBEAQIROQSPTKN-UHFFFAOYSA-N 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 125000005605 benzo group Chemical group 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000002860 competitive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- GVEPBJHOBDJJJI-UHFFFAOYSA-N fluoranthrene Natural products C1=CC(C2=CC=CC=C22)=C3C2=CC=CC3=C1 GVEPBJHOBDJJJI-UHFFFAOYSA-N 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000009343 monoculture Methods 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
Abstract
A technique for preparing the smoked tilapia slices includes such steps as washing, immersing in fumigating liquid for 5-10 min, uniformly arranging the fumigated tilapia slices on a grate of fumigating furnace, freeze-drying at 15-25 deg.C, liquid fumigating for 20-40 min, and drying at 20-30 deg.C for 30-60 min.
Description
Technical field
The present invention relates to a kind of processing method of Tilapia Fillet, especially relate to a kind of processing method of smoking that is applicable to Tilapia Fillet and other fillet.
Background technology
Tilapia mossambica is to culture fingerling the most widely in the world, has the laudatory title of " fish of 21 century ".It is adapted at growth in the various water bodys such as pond, net cage, tank, flowing water pond, the circulatory system of fresh water or degree of saltiness water, omnivorous, the feed source is wide, but monoculture or raise together with all high yields is to become international large aquaculture product after salmon and prawn.According to the FAO statistics, 85 countries and regions cultivating tilapias are arranged at present in the world, cultured output is 1,270,000 tons.Global Tilapia mossambica output was 220.8 ten thousand tons in 2005, and China's Tilapia mossambica total output in 2005 reaches 97.8 ten thousand tons, and wherein export volume is 10.6 ten thousand t, and export amount of money is 2.31 hundred million dollars.
Maturation along with the Tilapia mossambica industrialization, competition is more and more fierce, Costa Rica of South America, Ecuador, Honduras, states such as Brazil are because of geography superiority, has stronger competitive advantage, also positive develop actively Tilapia mossambica industry such as the Vietnam in Asia, Philippine etc., Vietnam fishery portion encourages the development of Tilapia mossambica aquaculture, requires Tilapia mossambica output in 2010 to surpass 200,000 t at least.In Europe, 1,500 ten thousand Euros of Tilapia mossambica indoor culture fields of setting up maximum in Europe of investor group planned investment are arranged, set up Tilapia mossambica processing factory in Belgium simultaneously, the plan of indoor fishing ground provides 3000t fresh Tilapia mossambica for European retail market every year.Can predict, worldwide Tilapia mossambica output will be increased sharply the coming years, may cause more investor to join this field, and the competition of Tilapia mossambica industrial field is more and more fierce.
Tilapia mossambica formed good production system, mature technologies such as breeding, breed and disease control in China's development rapidly in these several years.But China's Tilapia mossambica process technology level is low at present, industrialized scale is little, systematism level is low, product is single, high value added product is few, exported product is mainly and freezes full fish, freezes Tilapia Fillet, fresh fish sheet quantity is also less relatively, also have part tinned food and surimi product, and Tilapia Fillet is smoked still blank of product, and American-European countries prefers smoking food mostly.And China Tilapia Fillet market is single, it mainly is American market, from 2003, the China's Mainland Tilapia mossambica export trade occupies the leading position of American market, China's Mainland outlet U.S. total amount 7.5 ten thousand t in 2005 account for 55.3% of U.S.'s Tilapia mossambica import total amount, and keen competition causes price drops, the U.S. may have the correlation technique trade barrier and put into effect at the phenomenon of a large amount of outlets of China Tilapia mossambica.Therefore, exploitation Tilapia mossambica product new varieties, it is very urgent to improve added value and export competitiveness.Smoke the Tilapia Fillet process technology, the new varieties of Tilapia mossambica processing are provided, improved the added value of Tilapia mossambica, improved the economic benefit of Tilapia mossambica and manufacturing enterprise, improved the Tilapia mossambica export competitiveness, the value of raising Tilapia mossambica also increases foreign exchange earnings from exports.
Summary of the invention
The object of the present invention is to provide the low and raciness of a kind of BaP residual quantity Tilapia Fillet smoke processing method.
A kind of Tilapia Fillet of the present invention smoke processing method, may further comprise the steps:
1, normal temperature fumersion: the fillet that clean up are flooded sootiness 5～10min with smoke solution under 20-30 ℃ temperature;
2, drying: will be placed in equably on the grid of smokehouse in the special-purpose Fumigator through the fillet after the normal temperature dipping fumersion, and, reach 15-25 ℃ to the fillet central temperature with the fillet dry 20-40min that freezes;
3, spraying sootiness: in Fumigator, adopt the liquid smoke Fumeol at the 20-30 ℃ of sootiness 20～40min that sprays the fillet after above-mentioned steps 2 processing;
4, drying: with the fillet 20-30 ℃ of drying 30～60min in Fumigator after above-mentioned steps 3 processing.
Fillet after the inventive method will be smoked are cooled to about 4 ℃, and pack into laminated film retort pouch or aluminum foil compound bag vacuumize packing.
The inventive method is carried out pickled, the seasoning of salt solution with the fillet that clean up: the fillet after will cleaning are put into the pickled 30～60min of 10～15% salt solution that mixes up flavor; The weight ratio of fillet and salt solution is 1: 1～2.The seasoning prescription of salt solution (accounting for the heavy percentage composition % of salt solution): monosodium glutamate 0.2～0.5%, sugar 0.5～2% and/or cooking wine 2～6%;
Fillet after pickled carry out desalting processing to the inventive method to salt solution: remove with the salt of 4 ℃～10 ℃ flowing water with the fillet surface.
The present invention compared with prior art has following advantage:
1, the present problem that exists of smoked foods is that weak flavor and BaP residual quantity exceed standard, pass through the inventive method, according to the characteristics of Tilapia mossambica, select to meet the smoke solution of Tilapia mossambica, the method that adopts combination to smoke solves that BaP residual quantity in the sootiness Tilapia Fillet exceeds standard and the problem of product special flavour difference.Its BaP average residual allowance is 0.67 μ g/kg, and allowing to limit the quantity of far below China standard GB 7104-94 " benzo in the food (a) pyrene limit the quantity of sanitary standard " regulation smoke fish BaP is≤5 μ g/kg.
2, the normal temperature sootiness among the present invention is to utilize the smoke solution dipping, makes the smoked fish sheet that color and luster preferably be arranged; The spraying sootiness is slowly infiltrated in the fillet smoke, makes the smoked fish sheet that good local flavor be arranged.With the golden yellow color of sootiness Tilapia Fillet product of the present invention, smoke is strong, organizes tender degree suitable, raciness, stay in grade.
3, Tilapia Fillet smoke processing, the new varieties of Tilapia mossambica processing are provided, improved the added value of Tilapia mossambica, improved the economic benefit of Tilapia mossambica and manufacturing enterprise, improved the Tilapia mossambica export competitiveness, also dissolved the TBT (Technical Barriers to Trade) that may arrive.
The specific embodiment
Embodiment one
(1) seasoning prescription (accounting for the heavy percentage composition % of salt solution): monosodium glutamate 0.5%, sugar 2%, cooking wine 4% adds in the saline solution of concentration 10% (W/V);
(2) pickled: the fillet of cleaning are put into the saline solution after the above-mentioned seasoning, salt solution: fillet=1: 1, pickled time 60min under 4 ℃ of refrigerated conditions;
(3) desalination: the surplus salt that removes the fillet surface with 4 ℃ mixture of ice and water;
(4) smoke solution dipping: employing concentration is 25% the water-soluble smoke solution 24P of American Red arrow company smoke solution dipping 5min;
(5) drying: the fillet that will flood after the sootiness are placed on the grid of smokehouse equably, the fillet refrigeration is dried to the fillet central temperature reaches 20 ℃;
(6) spraying sootiness: in the sootiness process, select No. 24 smoke solutions of American Red arrow company aerosol type for use, temperature adopts atomizing sootiness 30min for 20 ℃;
(7) drying: dry 60min under 25 ℃ in smokehouse;
(8) cooling: behind dry the end, be cooled to central temperature and be lower than 4 ℃;
(9) cold storage: take out pack into laminated film retort pouch or aluminum foil compound bag of sootiness Tilapia Fillet and vacuumize the refrigeration of packing back.
Embodiment two
(1) thawed fillet: adopt low temperature flowing water (≤10 ℃)) fillet is thawed, clean standby then;
(2) salted, seasoning: sugar/monosodium glutamate/cooking wine=0.5%/0.5%/6% adds in the salt solution of concentration 12% salt solution: fillet=1: 1.5, the pickled 40min of fillet at normal temperatures;
(3) desalination: the surplus salt that removes the fillet surface with 4 ℃ mixture of ice and water;
(4) smoke solution normal temperature is smoked: adopting concentration is that 30% French smoke solution D2 dipping 3min smokes;
(5) drying: with the dry 20min of fillet;
(6) spraying fumersion: adopt French smoke solution A2, spraying 15min;
(7) drying: dry 40min under 28 ℃;
(8) cooling: behind dry the end, be cooled to central temperature and be lower than 4 ℃;
(9) packing: vacuumize packing;
(10) cold storage: take out the sootiness Tilapia Fillet and vacuumize the refrigeration of packing back.
Embodiment three
(1) gets fillet: choose the Tilapia mossambica fillet that meet quality requirements;
(2) salted, seasoning: monosodium glutamate/cooking wine=0.5%/4% adds in the salt solution of concentration 15% salt solution: fillet=1: 2, pickled at normal temperatures fillet 30min;
(3) desalination: the surplus salt that removes the fillet surface with 4 ℃ mixture of ice and water;
(4) smoke solution normal temperature is smoked: adopt homemade water-soluble smoke solution dipping 5min;
(5) drying: with the dry 40min of fillet, its central temperature is 18 ℃ when drying finishes;
(6) spraying fumersion: adopt homemade aerosol type smoke solution, 15min is smoked in spraying;
(7) drying: air drying 60min;
(8) cooling: behind dry the end, be cooled to central temperature and be lower than 4 ℃;
(9) packing: vacuumize packing;
(10) cold storage: take out the sootiness Tilapia Fillet and vacuumize the refrigeration of packing back.
Above embodiment has carried out detailed elaboration to the different implementation process of the present invention, but embodiments of the present invention are not limited in this.The those of ordinary skill of described technical field all can be realized purpose of the present invention according to disclosed content among the present invention.
Claims (5)
1, a kind of Tilapia Fillet smoke processing method, may further comprise the steps:
(1), normal temperature fumersion: the fillet that clean up are flooded sootiness 5～10min with smoke solution under 20-30 ℃ temperature;
(2), drying: will be placed in equably on the grid of smokehouse in the special-purpose Fumigator through the fillet after the normal temperature dipping fumersion, and, reach 15-25 ℃ to the fillet central temperature with the fillet dry 20-40min that freezes;
(3), spraying sootiness: in Fumigator, adopt the liquid smoke Fumeol at the 20-30 ℃ of sootiness 20～40min that sprays the fillet after above-mentioned steps 2 processing;
(4) drying: with the fillet 20-30 ℃ of drying 30～60min in Fumigator after above-mentioned steps 3 processing.
2, Tilapia Fillet according to claim 1 smoke processing method, it is characterized in that: the fillet after will smoking are cooled to about 4 ℃, pack into laminated film retort pouch or aluminum foil compound bag vacuumize packing.
3, Tilapia Fillet according to claim 1 smoke processing method, it is characterized in that: it is pickled that the fillet that clean up are carried out salt solution, and the fillet after cleaning are put into 10～15% the pickled 30～60min of salt solution; Fillet are 1: 1～2 with the ratio of salt solution.
4, Tilapia Fillet according to claim 3 smoke processing method, it is characterized in that: the seasoning prescription that adds in the salt solution (accounting for the heavy percentage composition % of water): monosodium glutamate 0.2～0.5%, sugar 0.5～2% and/or cooking wine 2～6%.
5, Tilapia Fillet according to claim 1 smoke processing method, it is characterized in that: the fillet to salt solution after pickled carry out desalting processing: remove with the salt of 4 ℃～10 ℃ flowing water with the fillet surface.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100274904A CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100274904A CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101028109A true CN101028109A (en) | 2007-09-05 |
| CN101028109B CN101028109B (en) | 2011-07-20 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2007100274904A Expired - Fee Related CN101028109B (en) | 2007-04-10 | 2007-04-10 | Method for smoke curing Tilapia mossambica scrod |
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| CN (1) | CN101028109B (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101861994A (en) * | 2010-05-05 | 2010-10-20 | 中国水产科学研究院南海水产研究所 | Oyster smoking processing method |
| CN101422259B (en) * | 2008-11-12 | 2011-03-16 | 江南大学 | Preparation method of liquid-smoked Longsnout catfish soft can |
| CN101496615B (en) * | 2009-01-16 | 2011-12-21 | 中国水产科学研究院南海水产研究所 | Processing method for fumigating eel |
| CN102578205A (en) * | 2012-03-21 | 2012-07-18 | 广西大学 | Processing method for fumigating ready-to-eat tilapia mossambica |
| CN102669744A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN103039582A (en) * | 2012-12-12 | 2013-04-17 | 北海北联食品工业有限公司 | Frozen cut stuck tilapia fillets and processing method thereof |
| CN103082342A (en) * | 2011-11-04 | 2013-05-08 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN104187099A (en) * | 2014-07-15 | 2014-12-10 | 温州佩蒂动物营养科技有限公司 | Novel pet food fumigation production technology |
| CN106106700A (en) * | 2016-06-20 | 2016-11-16 | 茂名鸿业水产有限公司 | A kind of colorless and odorless freezes Tilapia Fillet and production method thereof |
| CN106256200A (en) * | 2016-07-27 | 2016-12-28 | 惠州市黑娜尔科技有限公司 | The jerky preparation method of salmon fish |
| CN106418279A (en) * | 2016-06-30 | 2017-02-22 | 王自强 | Spicy hot smoked fish making method |
| CN107223695A (en) * | 2017-06-16 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of processing method of bacon |
| CN111685288A (en) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | Preparation method of smoked flavor fish |
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| CN108936408A (en) * | 2018-06-27 | 2018-12-07 | 福州捷丰海珍品开发有限公司 | A kind of marinated instant type Tilapia mossambica processing technology of sootiness |
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| CN1292666C (en) * | 2003-03-28 | 2007-01-03 | 李国亮 | Method of smoking fish |
| CN100586292C (en) * | 2005-03-25 | 2010-02-03 | 浙江工商大学 | Breeding fish fumigation product processing method |
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- 2007-04-10 CN CN2007100274904A patent/CN101028109B/en not_active Expired - Fee Related
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| CN101422259B (en) * | 2008-11-12 | 2011-03-16 | 江南大学 | Preparation method of liquid-smoked Longsnout catfish soft can |
| CN101496615B (en) * | 2009-01-16 | 2011-12-21 | 中国水产科学研究院南海水产研究所 | Processing method for fumigating eel |
| CN101861994A (en) * | 2010-05-05 | 2010-10-20 | 中国水产科学研究院南海水产研究所 | Oyster smoking processing method |
| CN103082342A (en) * | 2011-11-04 | 2013-05-08 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
| CN103082342B (en) * | 2011-11-04 | 2014-01-22 | 华中农业大学 | Freshwater fish slice with seafood flavor and production method thereof |
| CN102578205A (en) * | 2012-03-21 | 2012-07-18 | 广西大学 | Processing method for fumigating ready-to-eat tilapia mossambica |
| CN102578205B (en) * | 2012-03-21 | 2013-03-20 | 广西大学 | Processing method for fumigating ready-to-eat tilapia mossambica |
| CN102669744B (en) * | 2012-05-16 | 2013-05-08 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN102669744A (en) * | 2012-05-16 | 2012-09-19 | 福州金富琳食品有限公司 | Processing method for liquid smoked seasoned dried shrimps |
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN103039582A (en) * | 2012-12-12 | 2013-04-17 | 北海北联食品工业有限公司 | Frozen cut stuck tilapia fillets and processing method thereof |
| CN103039582B (en) * | 2012-12-12 | 2014-12-03 | 北海北联食品工业有限公司 | Frozen cut stuck tilapia fillets and processing method thereof |
| CN104187099A (en) * | 2014-07-15 | 2014-12-10 | 温州佩蒂动物营养科技有限公司 | Novel pet food fumigation production technology |
| CN104187099B (en) * | 2014-07-15 | 2017-06-09 | 佩蒂动物营养科技股份有限公司 | A kind of novel pet food product sootiness production technology |
| CN106106700A (en) * | 2016-06-20 | 2016-11-16 | 茂名鸿业水产有限公司 | A kind of colorless and odorless freezes Tilapia Fillet and production method thereof |
| CN106418279A (en) * | 2016-06-30 | 2017-02-22 | 王自强 | Spicy hot smoked fish making method |
| CN106256200A (en) * | 2016-07-27 | 2016-12-28 | 惠州市黑娜尔科技有限公司 | The jerky preparation method of salmon fish |
| CN107223695A (en) * | 2017-06-16 | 2017-10-03 | 合肥岭牧农产品有限公司 | A kind of processing method of bacon |
| CN111685288A (en) * | 2020-07-21 | 2020-09-22 | 大连工业大学 | Preparation method of smoked flavor fish |
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| CN101028109B (en) | 2011-07-20 |
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Denomination of invention: Method for smoke curing Tilapia mossambica scrod Effective date of registration: 20190819 Granted publication date: 20110720 Pledgee: Yunnan branch of China Import and Export Bank Pledgor: YUNNAN NEW OCEAN AQUATIC PRODUCT SCIENCE AND TECHNOLOGY GROUP CO., LTD. Registration number: Y2019530000003 |
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