CN101129203B - Fish extracting liquid and method for producing fish plaster - Google Patents

Fish extracting liquid and method for producing fish plaster Download PDF

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Publication number
CN101129203B
CN101129203B CN200610053110XA CN200610053110A CN101129203B CN 101129203 B CN101129203 B CN 101129203B CN 200610053110X A CN200610053110X A CN 200610053110XA CN 200610053110 A CN200610053110 A CN 200610053110A CN 101129203 B CN101129203 B CN 101129203B
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fish
adds
concentrate
fish piece
pot
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CN200610053110XA
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CN101129203A (en
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郑国海
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郑国海
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Abstract

The invention discloses a fish extracting liquid and manufacturing method of fish cream, which is characterized by the following: adopting fresh water fish as raw material to produce quelite; using combinant pepper-stripping segment; soaking through sodium carbonate to neutralize partial free amino fatty acid; sheltering through composite spice when boiling; fermenting through ester-generating yeast to strip pepper; using ester-generating yeast to ferment the extract; degrading the pepper component through metabolism of yeast; generating ester and flavor; reducing argillaceous odour effectively.

Description

The production method of a kind of fish extract and flesh of fish cream
Technical field
The present invention relates to the production method of a kind of fish extract and flesh of fish cream, particularly a kind of is the method that raw material is produced the fish extract and the flesh of fish cream of flavoring with fresh-water fishes.
Background technology
With the animal egg is that the compound seasoner of raw material is existing multiple, as chickens' extract, dove essence and milt.Domestic existing milt product is a raw material with the seawater fish all at present.Compare with the seawater fish, the processing characteristics of fresh-water fishes is very different, and mainly shows as: 1, the fishy smell of fresh-water fishes also has bilgy odour, lower and more difficult the removing of sense organ threshold value except that the fish raw meat.2, the local flavor deficiency of fresh-water fishes after the processing, the typicalness of fragrance is inadequate.
Summary of the invention
The invention provides a kind of method of making fish condiment from fresh water raw material fresh fish, the typicalness that has solved existing in prior technology local flavor deficiency, fragrance is not enough, have problem such as bilgy odour.
The present invention adopts combined type to take off the raw meat means, is mainly: soaking through sodium carbonate, with neutralization part free amine group aliphatic acid; Spice covers, and when stewed boiling, adopts compound spice to stew together and boils, and fishy smell is covered; Raw meat is taken off in the ester-producing yeast fermentation, at first uses ester-producing yeast that extract is fermented, and by the metabolism of yeast, with the degraded of fishy smell composition, assimilation, simultaneously, produces fragrant by producing ester.Thermal response is taken off raw meat, produced perfume: this product adds the complicated ingredient that forms behind original enzymolysis by suitably adding reaction substrate, gives birth to fragrant the reaction under certain condition, thoroughly removes the original fishy smell of fresh-water fishes, and produces strong local flavor with sweet and sour flavor.
Above-mentioned technical purpose of the present invention solves by the following technical programs:
A kind of fish extract production method is characterized in that it adopts following steps successively:
A. fish scaled, remove the gill, go to wash watery blood behind the internal organ, cut apart the adult fish piece, standby;
After the fish piece put into fermentation vat, inject the sodium carbonate liquor of 0.1~0.6% concentration, submergence fish piece 1-2 hour;
B. bleed off the soak in the fermentation vat, flowing water cleans and stirs the fish piece, and the mucus that soaks out is cleaned up, and the last PH of back water outlet that cleans of control is less than 7.9;
C. the fish piece after will cleaning is put into pot, adds the water of fish piece weight 50%~200%, the bright green onion of 2%-10%, and the ginger of 1%-5% mixes after the 2%-10% cooking wine; Add a cover, at the pressure heating of 0.08~0.12Mpa, turn down heating source after the boiling, keep stopped heating after little the boiling 1.5~2.5 hours, fish soup is separated in pot;
D. fish soup is put into jar fermenter, regulating its temperature during stirring is 50-60 ℃, regulates pH between 6.5-7.0; Add fish piece weight 0.05-0.13% ground food flavor enzyme, enzymolysis 2-5 hour;
E. the temperature with jar fermenter is controlled at 45-55 ℃, adds the glucose of 0.05-0.13% and the ester-producing yeast of 0.05-0.13%, ferments 1-2 hour;
F. the fish soup after will fermenting joined in the pot uncovered heating and concentrates, and concentrates the glucose that adds enriched product weight 1-5% after finishing, and the glutamic acid of 0.1-3% is sealed in the high-pressure sterilizing pot reaction after stirring, 120-130 ℃ of lower sterilization 0.8-1.2 hour.
As preferably, the soak time of described A in the step be to soak 60 minutes in 10-15 ℃ after soaking 30 minutes at 15-25 ℃, also adds the scallion oil of fish piece weight 1% among the step C when the bright green onion of interpolation.
As preferably, described D tunes to open with a small amount of fish soup infiltration earlier during enzyme powder in the step, adds in the jar fermenter again; Enzyme stirred 5 minutes after adding; Close and stir enzymolysis under the rear quiescent conditions.
As preferably, the diopter that the simmer down to of described F in the step is concentrated into the soluble solid of concentrate finishes to concentrate for the 20-30 degree, adds in the concentrate after described glucose and the glutamic acid dissolving.
At the flesh of fish with after fish soup separates, oppress and also can make condiment in addition, the present invention also provides a kind of and has mainly utilized the method for making condiment of oppressing from fresh fish:
A kind of production method of oppressing cream is characterized in that it adopts following steps successively:
A. the raw material fresh fish is carried out handling early stage the adult fish piece, again with fish piece soaking in sodium carbonate solution 0.5-2 hour with 0.1~0.6% concentration;
B. water clean fish piece is controlled the last PH of rear water outlet that cleans less than 7.9;
C. the fish piece after will cleaning is put into pot, adds the water of fish piece weight 50%~200%, 2%-10% bright green onion, and 1%-5% ginger mixes after the 2%-10% cooking wine; Add a cover, under the pressure of 0.08~0.12Mpa, heat, turn down heating source after the boiling, keep stopped heating after little the boiling 1.5~2.5 hours, fish soup is separated in pot;
D. add 50%~200% water of fish piece weight in the pot that contains the flesh of fish, regulating pH is between the 6.5-7.0, regulates its temperature at 50-60 ℃, the compound protein hydrolase of adding fish piece weight 0.08-0.12% and the food flavor enzyme of 0.08-0.12%;
E. be incubated the ester-producing yeast that adds fish piece weight 0.08-0.12% glucose and 0.08-0.12% after enzymolysis 2-5 hour, fermented 2-3 hour;
F. the flesh of fish after the above-mentioned fermentation is ground, concentrate through heating in the fish fermented thing adding pot that grinds, the glucose that adds fish piece weight 1-5% after concentrate finishing, 0.1-3% glutamic acid is sealed in the high-pressure sterilizing pot 120-130 ℃ of reaction 0.8-1.2 hour after stirring.
Described compound protein hydrolase can be common commercially available proteolytic enzyme or several mixtures.
As preferably, the soak time of described A in the step be to soak 60 minutes in 10-15 ℃ after soaking 30 minutes at 15-25 ℃, also adds the scallion oil of fish piece weight 1% among the step C when the bright green onion of interpolation.
As preferably, the enzyme powder of described D in the step soaks into to transfer with low amounts of water earlier to be opened, and adds in the jacketed pan again; Enzyme stirred outward 5 minutes after adding; Stop to stir enzymolysis under the quiescent conditions.
As preferably, the diopter that the simmer down to of described F in the step is concentrated into the soluble solid of concentrate finishes to concentrate for the 35-50 degree, adds in the concentrate after described glucose and the glutamic acid dissolving.Therefore, condiment of the present invention has characteristics such as bilgy odour is low.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
Embodiment 1:
Fresh water raw material fresh fish is scaled, removes the gill, removed internal organ, wash watery blood, be divided into the fish piece of 200-300 gram/pieces, standby.
After the fish piece put into fermentation vat, inject the sodium carbonate liquor of 0.1% concentration, submergence fish piece, water temperature is to soak 60 minutes under 20 ℃ the condition.Described 0.1% concentration is the mass percent concentration of solution.
Bleed off the soak in the fermentation vat, flowing water cleans and stirs the fish piece, the mucus that soaks out is cleaned up, and the PH of rinse water is 7.8.
100 kilograms of fish pieces after cleaning are put into jacketed pan, add and 50 kilograms water, the bright green onion that adds 2 kilograms of flesh of fish weight, 1 kilogram of ginger of flesh of fish weight, the cooking wine that flesh of fish weight is 2 kilograms is added a cover, 1 kilogram of pressure heating of chuck, turn down steam valve after the boiling, keep little boiling to get final product, keep little and boiled 2.5 hours.Steam off.
Jacketed pan is slowly turned down, slowly poured fish soup into stainless steel cask, add 8 purpose stainless steel mesh on the bucket.
Fish soup is ploughed under in the Cooling or heating jar.Start and stir, regulate 55 ℃ of material temperature, regulating pH is being 6.5; The food flavor enzyme that adds 0.1 kilogram, enzymolysis 3 hours; The enzyme powder infiltrates with a small amount of fish soup earlier and tunes to open, and adds in the tank again; Enzyme stirred 5 minutes after adding; Close stirring, static enzymolysis.
Jacketed pan is just shaken, add water purification in the pot and boil the back capacity to stewing, regulating pH is 6.5, regulates 55 ℃ of temperature of charge, adds 200 gram compound protein hydrolases and 200 gram food flavor enzymes; The enzyme powder soaks into to transfer with a small amount of fish soup earlier to be opened, and adds in the jacketed pan again; Enzyme stirred outward 5 minutes after adding; Stop to stir static enzymolysis.Insulation enzymolysis 3 hours.
With fish soup material temperature drop to 50 in the Cooling or heating jar ℃, add 0.1% glucose and 0.1% ester-producing yeast, fermented 1.5 hours; After the end material in the Cooling or heating jar is put in the jacketed pan, notices that the grease on top layer is not put into, prepare next step and concentrate;
With flesh of fish material temperature drop to 50 in the jacketed pan ℃, add 0.1 kilogram glucose and 0.1 kilogram ester-producing yeast, fermented 1.5 hours; After the end jacketed pan is turned down, by 6 eye mesh screens, elimination bone slag is cleaned jacketed pan with material in the pot.
Flesh of fish hydrolysate under the filter is ground secondary with colloid mill, the remaining flesh of fish is fully disperseed.
The fish soup that will take off raw meat, degrease adds jacketed pan, pass into steam in the chuck, treat to turn down steam cock after the feed liquid boiling, making liquid level keep little boils and stirs, uncovered concentrating, timing sampling is measured soluble solid (with refractometer), and expecting volume is about 1/3rd of original volume, diopter concentrates and finishes about 25 degree.
To add jacketed pan through the flesh of fish zymolyte that grinds, pass into steam in the chuck, and treat to turn down steam cock after the feed liquid boiling, make liquid level keep little and boil and constantly stir, uncovered concentrating, timing sampling is measured soluble solid (with refractometer), be 41 degree to diopter, concentrate finish.
In the fish soup concentrate, add 1 kilogram glucose, 0.1 kilogram glutamic acid requires the dissolving back to add.Put into stainless steel food bucket after stirring, and add a cover, put into the high-pressure sterilizing pot reaction, condition is: 125 ℃, and 1 hour.
The same processing of flesh of fish zymolyte notices that especially glutamic acid and glucose will fully dissolve and stir, otherwise reaction easily produces peculiar smell.
Obtain two components through above technology, 100 kilograms of flesh of fish approximately can obtain fish soup concentrate about 20 kilograms and about 18 kilograms flesh of fish enzymolysis concentrate; The factor analysis such as position of concrete yield and fish.Above product is poured into before the cooling in the food pail with inner cap after having reacted, and puts into freezer below-18 ℃ behind the cool to room temperature and stores, and can preserve 24 months.Use the first two day, put into 0-Cool Room 4 and thaw standby naturally.
Embodiment 2:
Fresh water raw material fresh fish is scaled, removes the gill, removed internal organ, wash watery blood, be divided into the fish piece of 200-300 gram/pieces, standby.
After the fish piece put into fermentation vat, inject the sodium carbonate liquor of 0.6% concentration, submergence fish piece, soak time is 30 minutes, under 65 ℃ the condition.
Bleed off the soak in the fermentation vat, flowing water cleans and stirs the fish piece, the mucus that soaks out is cleaned up, and the PH of rinse water equals 7.8.
100 kilograms of fish pieces after cleaning are put into jacketed pan, add and 200 kilograms water, add the bright green onion of 10 kilograms of flesh of fish weight and 0.1 kilogram scallion oil, the ginger that also adds 5 kilograms, 10 kilograms cooking wine is added a cover, under the pressure of 0.12Mpa, heat, turn down steam valve after the boiling, keep little boiling to get final product, keep steam off after little the boiling 2.5 hours.
Jacketed pan is slowly turned down, slowly poured fish soup into stainless steel cask, add 8 purpose stainless steel mesh on the bucket.
Fish soup is ploughed under in the Cooling or heating jar.Start and stir, regulate 55 ℃ of material temperature, regulate pH between 7.0; The food flavor enzyme that adds 0.1 kilogram, enzymolysis 3 hours; The enzyme powder infiltrates with a small amount of fish soup earlier and tunes to open, and adds in the tank again; Enzyme stirred 5 minutes after adding; Close stirring, static enzymolysis.
Jacketed pan is just shaken, add water purification in the pot and boil the back capacity to stewing, regulating pH is between the 6.5-7.0, regulates 55 ℃ of temperature of charge, adds 200 gram compound protein hydrolase and 0.1 kilogram of food flavor enzyme; The enzyme powder soaks into to transfer with a small amount of fish soup earlier to be opened, and adds in the jacketed pan again; Enzyme stirred outward 5 minutes after adding; Stop to stir static enzymolysis.Insulation enzymolysis 3 hours.
With fish soup material temperature drop to 50 in the Cooling or heating jar ℃, add the ester-producing yeast of 0.5 kilogram of glucose and 0.3 kilogram, fermented 2 hours; After the end material in the Cooling or heating jar is put in the jacketed pan, notices that the grease on top layer is not put into, prepare next step and concentrate;
With flesh of fish material temperature drop to 50 in the jacketed pan ℃, add 0.13 kilogram glucose and 0.1 kilogram ester-producing yeast, fermented 1.5 hours; After the end jacketed pan is turned down, by 6 eye mesh screens, elimination bone slag is cleaned jacketed pan with material in the pot.
Flesh of fish hydrolysate under the filter is ground secondary with colloid mill, the remaining flesh of fish is fully disperseed.
The fish soup that will take off raw meat, degrease adds jacketed pan, pass into steam in the chuck, treat to turn down steam cock after the feed liquid boiling, making liquid level keep little boils and stirs, uncovered concentrating, timing sampling is measured soluble solid (with refractometer), and expecting volume is about 1/3rd of original volume, diopter concentrates and finishes about 25 degree.
To add jacketed pan through the flesh of fish zymolyte that grinds, pass into steam in the chuck, and treat to turn down steam cock after the feed liquid boiling, make liquid level keep little and boil and constantly stir, uncovered concentrating, timing sampling is measured soluble solid (with refractometer),, concentrate and finish more than or equal to 40 degree to diopter.
In the fish soup concentrate, add the glucose of 5 kilograms of concentrate weight, 0.3 kilogram glutamic acid requires to add after the dissolving.Put into stainless steel food bucket after stirring, and add a cover, put into the high-pressure sterilizing pot reaction, condition is: 125 ℃, and 1 hour.
The same processing of flesh of fish zymolyte notices that especially glutamic acid and glucose will fully dissolve and stir, otherwise reaction easily produces peculiar smell.
Obtain two components through above technology, 100 kilograms of flesh of fish approximately can obtain fish soup concentrate about 20 kilograms and about 18 kilograms flesh of fish enzymolysis concentrate; The factor analysis such as position of concrete yield and fish.Above product is poured into before the cooling in the food pail with inner cap after having reacted, and puts into freezer below-18 ℃ behind the cool to room temperature and stores, and can preserve 24 months.Use the first two day, put into 0-Cool Room 4 and thaw standby naturally.

Claims (8)

1. fish extract production method is characterized in that it adopts following steps successively:
A. fish scaled, remove the gill, go to wash watery blood behind the internal organ, cut apart the adult fish piece, standby;
After the fish piece put into fermentation vat, inject the aqueous sodium carbonate of 0.1~0.6% weight concentration, submergence fish piece 1-2 hour;
B. bleed off the soak in the fermentation vat, flowing water cleans and stirs the fish piece, and the mucus that soaks out is cleaned up, and the last PH of back water outlet that cleans of control is less than 7.9;
C. the fish piece after will cleaning is put into pot, adds the water of fish piece weight 50%~200%, the bright green onion of 2%-10%, and 1%~5% ginger mixes after 2%~10% cooking wine; Add a cover, under the pressure of 0.08~0.12Mpa, heat, turn down heating source after the boiling, keep stopped heating after little the boiling 1.5~2.5 hours, fish soup is separated in pot;
D. fish soup is put into jar fermenter, regulating its temperature during stirring is 50~60 ℃, regulates pH between 6.5~7.0; The food flavor enzyme that adds fish piece weight 0.05~0.13%, enzymolysis 2~5 hours;
E. the temperature with jar fermenter is controlled at 45-55 ℃, adds the glucose of fish piece weight 0.05-0.13% and the ester-producing yeast of 0.05-0.13%, ferments 1-2 hour;
F. the fish soup after will fermenting joined in the pot uncovered heating and concentrates, and concentrates the glucose that adds fish piece weight 1-5% after finishing, and the glutamic acid of 0.1-3% is sealed in the high-pressure sterilizing pot reaction after stirring, 120-130 ℃ of lower sterilization 0.8-1.2 hour.
2. fish extract production method according to claim 1 is characterized in that the soak time of described A in the step is to soak 60 minutes after 30 minutes 15-25 ℃ of immersion in 10-15 ℃, also adds the scallion oil of fish piece weight 1% among the step C when adding bright green onion.
3. fish extract production method according to claim 1 is characterized in that the food flavor enzyme of described D in the step adds fashionable the infiltration with a small amount of fish soup earlier and tune to open, and adds in the jar fermenter again; Enzyme stirred 5 minutes after adding; Close and stir enzymolysis under the rear quiescent conditions.
4. fish extract production method according to claim 1 is characterized in that the diopter that the simmer down to of described F in the step is concentrated into the soluble solid of concentrate finishes to concentrate for the 20-30 degree, adds in the concentrate after described glucose and the glutamic acid dissolving.
5. production method of oppressing cream is characterized in that it adopts following steps successively:
A. the raw material fresh fish is carried out handling early stage the adult fish piece, again with fish piece soaking in sodium carbonate solution 0.5-2 hour with 0.1~0.6% concentration;
B. water clean fish piece is controlled the last PH of rear water outlet that cleans less than 7.9;
C. the fish piece after will cleaning is put into pot, adds the water of fish piece weight 50%~200%, the bright green onion of 2%-10%, and the ginger of 1%-5% mixes after the 2%-10% cooking wine; Add a cover, under the pressure of 0.08~0.12Mpa, heat, turn down heating source after the boiling, keep stopped heating after little the boiling 1.5~2.5 hours, fish soup is separated in pot;
D. add 50%~200% water of fish piece weight in the pot that contains the flesh of fish, regulating pH is between the 6.5-7.0, regulates its temperature at 50-60 ℃, the compound protein hydrolase of adding fish piece weight 0.08-0.12% and the food flavor enzyme of 0.08-0.12%;
E. be incubated the ester-producing yeast that adds fish piece weight 0.08-0.12% glucose and 0.08-0.12% after enzymolysis 2-5 hour, fermented 2-3 hour;
F. the flesh of fish after the above-mentioned fermentation is ground, concentrate through heating in the fish fermented thing adding pot that grinds, the glucose that adds fish piece weight 1--5% after concentrate finishing, the glutamic acid of 0.1-3% is sealed in the high-pressure sterilizing pot 120-130 ℃ of reaction 0.8-1.2 hour after stirring.
6. flesh of fish cream production method according to claim 5 is characterized in that the soak time of described A in the step is to soak 60 minutes after 30 minutes 15-25 ℃ of immersion in 10-15 ℃, also adds the scallion oil of fish piece weight 1% among the step C when adding bright green onion.
7. flesh of fish cream production method according to claim 5 is characterized in that the enzyme of described D in the step tunes to open with a small amount of water infiltration earlier, adds in the jacketed pan again; Enzyme stirred 5 minutes after adding; Stop to stir enzymolysis under the quiescent conditions.
8. flesh of fish cream production method according to claim 5 is characterized in that the diopter that the simmer down to of described F in the step is concentrated into the soluble solid of concentrate finishes to concentrate for the 35-50 degree, adds in the concentrate after described glucose and the glutamic acid dissolving.
CN200610053110XA 2006-08-24 2006-08-24 Fish extracting liquid and method for producing fish plaster CN101129203B (en)

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CN101411446B (en) * 2008-12-04 2012-05-16 广西大学 Method for producing crucian soup seasoning using wastes from tilapia piece processing
CN104172275A (en) * 2014-07-08 2014-12-03 江南大学 Processing method of silver carp head in casserole rich in collagen peptide
CN104855483B (en) * 2015-06-05 2018-05-25 合肥工业大学 A kind of preparation method of fish cream Islamic moon cake
CN105124651A (en) * 2015-10-21 2015-12-09 海南大学 Seasoning liquor and method for processing half-dry instant silvery pomfret through seasoning liquor
CN105146592A (en) * 2015-10-21 2015-12-16 海南大学 Golden pomfret deodorization method and processing method of half-dry instant golden pomfret
CN105558892A (en) * 2015-12-23 2016-05-11 黄山市屯溪区徽记水产品加工厂 Fermented flavor fish processing method
CN106036748B (en) * 2016-06-24 2019-04-26 山东天博食品配料有限公司 A kind of cured fish flavor cream and preparation method thereof
CN107319093A (en) * 2017-06-01 2017-11-07 慈溪创璞食品科技有限公司 A kind of processing method for digesting fish soluble slurry protein powder
CN107397151A (en) * 2017-09-11 2017-11-28 海之星(福建)远洋渔业有限公司 A kind of method that early stage suitable for butterfish processes and freezed

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