CN101779697B - New technology for salting, air drying and maturing weever - Google Patents
New technology for salting, air drying and maturing weever Download PDFInfo
- Publication number
- CN101779697B CN101779697B CN2010101320333A CN201010132033A CN101779697B CN 101779697 B CN101779697 B CN 101779697B CN 2010101320333 A CN2010101320333 A CN 2010101320333A CN 201010132033 A CN201010132033 A CN 201010132033A CN 101779697 B CN101779697 B CN 101779697B
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- weever
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
Description
Claims (1)
- A perch pickle, air-drying maturation technology; It is characterized in that: go the fresh perch of the gill and internal organ to clean the remained on surface bloodstain, drain surface moisture, evenly smear mass ratio 3.5-5.5% salt on surface and inner chamber; At 0-8 ℃; Pickle 45-50h under 78% ± 8%RH condition, pickle and finish the back under humidity 65-85%RH, temperature 15-31 ℃ condition, gradient increased temperature air-drying maturation 80-108 hour; At first at wind speed 3-5 meter per second, temperature 15-19 ℃, carried out under the humidity 65-75%RH condition low temperature dewatering 28-38 hour in the gradient increased temperature air-drying maturation process; Then at wind speed 2-4 meter per second, under temperature 20-25 ℃, humidity 75-80%RH condition mesophilic digestion 24-32 hour; Under wind speed 1-3 meter per second, temperature 26-31 ℃, humidity 75-85%RH condition high-temperature maturation 28-38 hour again; The prolongation in time of air-drying maturation temperature slowly raises; The length of air-drying maturation process time is decided with the individual size of perch, finally makes the moisture of air-drying maturation product remain on the 53%-60% scope.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
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CN2010101320333A CN101779697B (en) | 2010-03-25 | 2010-03-25 | New technology for salting, air drying and maturing weever |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
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CN2010101320333A CN101779697B (en) | 2010-03-25 | 2010-03-25 | New technology for salting, air drying and maturing weever |
Publications (2)
Publication Number | Publication Date |
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CN101779697A CN101779697A (en) | 2010-07-21 |
CN101779697B true CN101779697B (en) | 2012-07-04 |
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Family Applications (1)
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CN2010101320333A Active CN101779697B (en) | 2010-03-25 | 2010-03-25 | New technology for salting, air drying and maturing weever |
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CN (1) | CN101779697B (en) |
Families Citing this family (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102160570B (en) * | 2011-03-01 | 2012-07-25 | 陈奇 | Method for drying freshwater fishes |
CN102987427A (en) * | 2012-12-04 | 2013-03-27 | 南京农业大学 | Turkey leg pickling air-drying mature protein hydrolysis process regulation and control method |
CN103349307B (en) * | 2013-07-24 | 2014-12-17 | 平昌县杨势鲜合鱼汇有限公司 | Dried fish further processing method |
CN103932243B (en) * | 2014-04-30 | 2016-06-15 | 江南大学 | A kind of method utilizing the biological fragrant liquor-saturated fish local flavor of skill upgrading |
CN106261964B (en) * | 2016-08-16 | 2020-12-22 | 武汉市农业科学院 | Production method of Hubei flavor fermented mandarin fish |
CN111543602A (en) * | 2020-06-13 | 2020-08-18 | 宁德市百盛水产有限公司 | Novel processing technology of dried salted yellow croakers |
CN113383915A (en) * | 2021-06-28 | 2021-09-14 | 集美大学 | Fermented fish product and preparation method thereof |
CN114711393A (en) * | 2022-03-15 | 2022-07-08 | 珠海市祺海水产科技有限公司 | Preparation method of flavored dried fish based on fresh live weever |
Family Cites Families (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20040170745A1 (en) * | 2003-02-27 | 2004-09-02 | Newkirk Kyle A. | Extruded dry and semi-dry sausage product processing and to products thereform |
US7037542B2 (en) * | 2003-02-27 | 2006-05-02 | General Mills, Inc. | Process of rapidly preparing a fermented dry or semi-dry sausage product and products therefrom |
CN101248888B (en) * | 2008-04-03 | 2011-08-10 | 陈关海 | Liquor-saturated dried fish deep-processing method |
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2010
- 2010-03-25 CN CN2010101320333A patent/CN101779697B/en active Active
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Publication number | Publication date |
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CN101779697A (en) | 2010-07-21 |
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Legal Events
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C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
ASS | Succession or assignment of patent right |
Owner name: CHANGSHU YIHAO FOOD PACKAGING MATERIALS CO., LTD. Free format text: FORMER OWNER: NANJING AGRICULTURAL UNIVERSITY Effective date: 20120425 |
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C41 | Transfer of patent application or patent right or utility model | ||
COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 210095 NANJING, JIANGSU PROVINCE TO: 215558 SUZHOU, JIANGSU PROVINCE |
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TA01 | Transfer of patent application right |
Effective date of registration: 20120425 Address after: 215558, No. 8, Jin Du Road, Southeast Economic Development Zone, Changshou City, Jiangsu, Suzhou, Changshu Applicant after: Changshu Yihao Food Packaging Material Co., Ltd. Address before: Nanjing City, Jiangsu Province, No. 1 210095 Weigang Applicant before: Nanjing Agricultural University |
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C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C56 | Change in the name or address of the patentee |
Owner name: CHANGSHU YIHAO FOOD PACKAGING MATERIAL TECHNOLOGY Free format text: FORMER NAME: CHANGSHU YIHAO FOOD PACKAGING MATERIALS CO., LTD. |
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CP03 | Change of name, title or address |
Address after: 215500, Jiangsu southeast campus of Changshu Institute Of Technology, building T2, 5 floor Patentee after: Changshu Yihao Food Packaging Material Technology Co., Ltd. Address before: 215558, No. 8, Jin Du Road, Southeast Economic Development Zone, Changshou City, Jiangsu, Suzhou, Changshu Patentee before: Changshu Yihao Food Packaging Material Co., Ltd. |
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C41 | Transfer of patent application or patent right or utility model | ||
TR01 | Transfer of patent right |
Effective date of registration: 20151009 Address after: 215500, Jiangsu southeast campus of Changshu Institute Of Technology, building T2, 5 floor Patentee after: Changshu Yihao Food Packaging Material Technology Co., Ltd. Patentee after: Nanjing Agricultural University Address before: 215500, Jiangsu southeast campus of Changshu Institute Of Technology, building T2, 5 floor Patentee before: Changshu Yihao Food Packaging Material Technology Co., Ltd. |