CN102028255B - Preparation method of frozen roasted heavy-jawed kingfish - Google Patents
Preparation method of frozen roasted heavy-jawed kingfish Download PDFInfo
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- CN102028255B CN102028255B CN2010102680904A CN201010268090A CN102028255B CN 102028255 B CN102028255 B CN 102028255B CN 2010102680904 A CN2010102680904 A CN 2010102680904A CN 201010268090 A CN201010268090 A CN 201010268090A CN 102028255 B CN102028255 B CN 102028255B
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Abstract
The invention discloses a preparation method of frozen roasted heavy-jawed kingfish, comprising the following process flows: preparing raw materials; cutting and killing; cleaning; dipping in saline; rinsing; burning skin; stewing; roasting; precooling; quick-freezing; packaging; refrigerating; and putting finished products in storage. The heavy-jawed kingfish prepared with the method has fresh meat and peculiar taste.
Description
Technical field
The invention belongs to food processing field, more specifically relate to a kind of preparation technology of freezing roasting mirror silvery pomfret.
Background technology
The mirror silvery pomfret has another name called butterfish, and traditional medicine thinks that the butterfish flavor is sweet, light, and property is flat, and the effect of nourishing qi and blood, the sharp bone of gentle muscle, strengthening spleen and nourishing stomach is arranged.Butterfish can be treated the diseases such as indigestion, splenasthenic diarrhea, anaemia, muscles and bones are ached, numb limb, palpitation and insomnia, spiritlessness and weakness.The quickening of speed because people live increases day by day to the demand of the instant product of mirror silvery pomfret.
Summary of the invention
The edible needs that day by day increase production in order to satisfy people, the present invention puies forward a kind of preparation method of freezing roasting mirror silvery pomfret much of that, and mirror silvery pomfret delicious meat is baked in freezing of making, and taste is unique.
A kind of preparation technology of freezing roasting mirror silvery pomfret, its technological process is: raw material → cut open and kill → cleaning → saline sook → rinsing → skin burning → boiling → Pu burning → precooling → quick-frozen → packing → refrigeration → finished product warehouse-in.
This preparation method's concrete steps are as follows:
1), cuts open extremely: respectively cut a cutter at lower jaw and pectoral fin place, remove the gill and internal organ;
2), clean: clean up with clear water;
3), saline sook: in Baume degrees 13-18 ° salt solution, soak 20-40min;
4), rinsing soaks with clear water and picks up after 5 minutes, send next procedure;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 100-120 ℃; The barbecue time is 5-10min;
6), boiling: adopt vapour cooking, boiling temperature is 90-100 ℃, and digestion time is 6-7min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 100-120 ℃ in temperature afterwards, and the time roasts in 2-3min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 55-75 ℃ ℃ in temperature afterwards, and the time is to roast in the 1-2min;
C.3 section is roasted: soaking front road baste 25s, is 40-50 ℃ ℃ in temperature, and the time is to roast in the 40s-1min;
D.4 section is roasted: soaking front road baste 25s, is 35-45 ℃ ℃ in temperature, and the time is to roast in the 10-30s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃.
10), packing, refrigeration, warehouse-in: put into immediately freezer after the packing, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 30-40%; Granulated sugar mixes opposite sexization liquid sugar 20-35%; Flavor quinoline 5-15%; Granulated sugar 2-5%; Caramel I 2-4%; Volumetric concentration is 95% alcohol 0.5-2%; Spice 0.3-0.7%; Converted starch 0.2-0.6%; Tackify polysaccharide 0.05-0.2%; Flavoring 0.2-0.8%; Surplus is water;
The component of rear road baste and the weight proportion of each several part are: soy sauce 20-35%; Granulated sugar mixes opposite sexization liquid sugar 25-40%; Flavor quinoline 8-15%; Granulated sugar 3-10%; Converted starch 1-5%; Tackify polysaccharide 0.5-3%; Volumetric concentration is 95% alcohol 0.5-3%; Spice 0.2-0.8%; Flavoring 0.2-0.8%; Surplus is water.
Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.Product after the described packing is by metal detector, and the product after qualified is put into freezer immediately, carries out sign, the neat stacking
Remarkable advantage of the present invention:
The mirror silvery pomfret finished product that utilizes this processing method to make, its meat has elasticity, its unique flavor, through repeatedly seasoning, taste is better.
The specific embodiment
Embodiment 1
A kind of preparation technology's concrete steps of freezing roasting hairtail are:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 15cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 8 minutes of 10 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 100 ℃; The barbecue time is 7min;
6), boiling: adopt vapour cooking, boiling temperature is 90 ℃, and digestion time is 7min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 110 ℃ in temperature afterwards, and the time, 3min roasted;
B.2 the section Pu is burnt: soaking front road baste 25s, is 65 ℃ in temperature afterwards, and the time, 2min roasted;
C.3 section is roasted: soaking front road baste 25s, is 45 ℃ in temperature, and the time, 1min roasted;
D.4 section is roasted: soaking front road baste 25s, is 35 ℃ in temperature, and the time, 30s roasted;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), packing, refrigeration, warehouse-in: put into immediately freezer after the packing, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 30%; Granulated sugar mixes opposite sexization liquid sugar 35%; Flavor quinoline 5%; Granulated sugar 5%; Caramel I 4%; Volumetric concentration is 95% alcohol 2%; Spice 0.7%; Converted starch 0.6%; Tackify polysaccharide 0.2%; Flavoring 0.8%; Water 16.7%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 20%; Granulated sugar mixes opposite sexization liquid sugar 40%; Flavor quinoline 8%; Granulated sugar 10%; Converted starch 5%; Tackify polysaccharide 3%; Volumetric concentration is 95% alcohol 3%; Spice 0.8%; Flavoring 0.8%; Water 9.4%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
Embodiment 2
A kind of preparation technology's of freezing roasting hairtail concrete steps are as follows:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 18cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 2 minutes of 15 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 120 ℃; The barbecue time is 5min;
6), boiling: adopt vapour cooking, boiling temperature is 100 ℃, and digestion time is 6min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 120 ℃ in temperature afterwards, and the time roasts in 2min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 85 ℃ in temperature afterwards, and the time is to roast in the 1min;
C.3 section is roasted: soaking front road baste 25s, is 60 ℃ in temperature, and the time is to roast in the 40s;
D.4 section is roasted: soaking front road baste 25s, is 50 ℃ in temperature, and the time is to roast in the 10s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), sort/weigh: specification data is inputted in the automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
11), metal detection, refrigeration: every box product all must be by metal detector, the product after qualified is put into freezer immediately, carries out sign, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 40%; Granulated sugar mixes opposite sexization liquid sugar 20%; Flavor quinoline 5%; Granulated sugar 2%; Caramel I 2%; Volumetric concentration is 95% alcohol 0.5%; Spice 0.3%; Converted starch 0.2%; Tackify polysaccharide 0.05%; Flavoring 0.2%; Water is 29.75%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 35%; Granulated sugar mixes opposite sexization liquid sugar 25%; Flavor quinoline 15%; Granulated sugar 3%; Converted starch 1%; Tackify polysaccharide 0.5%; Volumetric concentration is 95% alcohol 0.5%; Spice 0.2%; Flavoring 0.2%; Surplus is water 19.6%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
Embodiment 3
This preparation technology's concrete steps are as follows:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 16cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 5 minutes of 13 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 114 ℃; The barbecue time is 10min;
6), boiling: adopt vapour cooking, boiling temperature is 95 ℃, and digestion time is 6.5min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 114 ℃ in temperature afterwards, and the time roasts in 2.3min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 70 ℃ in temperature afterwards, and the time is to roast in the 3.4min;
C.3 section is roasted: soaking front road baste 25s, is 50 ℃ in temperature, and the time is to roast in the 52s;
D.4 section is roasted: soaking front road baste 25s, is 40 ℃ in temperature, and the time is to roast in the 18s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), sort/weigh: specification data is inputted in the automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
11), metal detection, refrigeration: every box product all must be by metal detector, the product after qualified is put into freezer immediately, carries out sign, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 37%; Granulated sugar mixes opposite sexization liquid sugar 28%; Flavor quinoline 8%; Granulated sugar 3%; Caramel I 2.5%; Volumetric concentration is 95% alcohol 1%; Spice 0.55%; Converted starch 0.4%; Tackify polysaccharide 0.1%; Flavoring 0.5%; Water 18.95%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 26%; Granulated sugar mixes opposite sexization liquid sugar 33%; Flavor quinoline 12%; Granulated sugar 3-10%; Converted starch 2%; Tackify polysaccharide 1%; Volumetric concentration is 95% alcohol 1.5%; Spice 0.4%; Flavoring 0.5%; Water 17.6%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
The specific embodiment
Embodiment 1
A kind of preparation technology's concrete steps of freezing roasting hairtail are:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 15cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 8 minutes of 10 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 100 ℃; The barbecue time is 7min;
6), boiling: adopt vapour cooking, boiling temperature is 90 ℃, and digestion time is 7min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 110 ℃ in temperature afterwards, and the time, 3min roasted;
B.2 the section Pu is burnt: soaking front road baste 25s, is 65 ℃ in temperature afterwards, and the time, 2min roasted;
C.3 section is roasted: soaking front road baste 25s, is 45 ℃ in temperature, and the time, 1min roasted;
D.4 section is roasted: soaking front road baste 25s, is 35 ℃ in temperature, and the time, 30s roasted;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), packing, refrigeration, warehouse-in: put into immediately freezer after the packing, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 30%; Granulated sugar mixes opposite sexization liquid sugar 35%; Flavor quinoline 5%; Granulated sugar 5%; Caramel I 4%; Volumetric concentration is 95% alcohol 2%; Spice 0.7%; Converted starch 0.6%; Tackify polysaccharide 0.2%; Flavoring 0.8%; Water 16.7%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 20%; Granulated sugar mixes opposite sexization liquid sugar 40%; Flavor quinoline 8%; Granulated sugar 10%; Converted starch 5%; Tackify polysaccharide 3%; Volumetric concentration is 95% alcohol 3%; Spice 0.8%; Flavoring 0.8%; Water 9.4%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
Embodiment 2
A kind of preparation technology's of freezing roasting hairtail concrete steps are as follows:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 18cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 2 minutes of 15 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 120 ℃; The barbecue time is 5min;
6), boiling: adopt vapour cooking, boiling temperature is 100 ℃, and digestion time is 6min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 120 ℃ in temperature afterwards, and the time roasts in 2min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 85 ℃ in temperature afterwards, and the time is to roast in the 1min;
C.3 section is roasted: soaking front road baste 25s, is 60 ℃ in temperature, and the time is to roast in the 40s;
D.4 section is roasted: soaking front road baste 25s, is 50 ℃ in temperature, and the time is to roast in the 10s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), sort/weigh: specification data is inputted in the automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
11), metal detection, refrigeration: every box product all must be by metal detector, the product after qualified is put into freezer immediately, carries out sign, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 40%; Granulated sugar mixes opposite sexization liquid sugar 20%; Flavor quinoline 5%; Granulated sugar 2%; Caramel I 2%; Volumetric concentration is 95% alcohol 0.5%; Spice 0.3%; Converted starch 0.2%; Tackify polysaccharide 0.05%; Flavoring 0.2%; Water is 29.75%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 35%; Granulated sugar mixes opposite sexization liquid sugar 25%; Flavor quinoline 15%; Granulated sugar 3%; Converted starch 1%; Tackify polysaccharide 0.5%; Volumetric concentration is 95% alcohol 0.5%; Spice 0.2%; Flavoring 0.2%; Surplus is water 19.6%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
Embodiment 3
This preparation technology's concrete steps are as follows:
1), cuts open and kill: decaptitate, tail, internal organ, dorsal fin, be cut into the hairtail section of long 16cm;
2), clean: clean up with clear water;
3), saline sook: be the saline sooks 5 minutes of 13 degree at Baume degrees;
4), rinsing: use the clear water rinsing, till clean;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 114 ℃; The barbecue time is 10min;
6), boiling: adopt vapour cooking, boiling temperature is 95 ℃, and digestion time is 6.5min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 114 ℃ in temperature afterwards, and the time roasts in 2.3min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 70 ℃ in temperature afterwards, and the time is to roast in the 3.4min;
C.3 section is roasted: soaking front road baste 25s, is 50 ℃ in temperature, and the time is to roast in the 52s;
D.4 section is roasted: soaking front road baste 25s, is 40 ℃ in temperature, and the time is to roast in the 18s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), sort/weigh: specification data is inputted in the automatic grading machine computer program, after automatically sorting by specification, artificial counterweight;
11), metal detection, refrigeration: every box product all must be by metal detector, the product after qualified is put into freezer immediately, carries out sign, the neat stacking.
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 37%; Granulated sugar mixes opposite sexization liquid sugar 28%; Flavor quinoline 8%; Granulated sugar 3%; Caramel I 2.5%; Volumetric concentration is 95% alcohol 1%; Spice 0.55%; Converted starch 0.4%; Tackify polysaccharide 0.1%; Flavoring 0.5%; Water 18.95%;
The component of rear road baste and the weight proportion of each several part are: soy sauce 26%; Granulated sugar mixes opposite sexization liquid sugar 33%; Flavor quinoline 12%; Granulated sugar 3-10%; Converted starch 2%; Tackify polysaccharide 1%; Volumetric concentration is 95% alcohol 1.5%; Spice 0.4%; Flavoring 0.5%; Water 17.6%.Described spice comprises chilli powder and pepper powder, and its best proportioning is 1:1.Described flavoring comprises ucleotides flavoring and sodium glutamate class flavoring.
The above only is preferred embodiment of the present invention, and all equalizations of doing according to the present patent application claim change and modify, and all should belong to covering scope of the present invention.
Claims (3)
1. preparation technology of freezing roasting mirror silvery pomfret, it is characterized in that: its technological process is: raw material, cut open kill, cleaning, saline sook, rinsing, skin burning, boiling, Pu burning, precooling, quick-frozen, packing, refrigeration, finished product warehouse-in;
This preparation method's concrete steps are as follows:
1), cuts open extremely: respectively cut a cutter at lower jaw and pectoral fin place, remove the gill and internal organ;
2), clean: clean up with clear water;
3), saline sook: in Baume degrees 13-18 ° salt solution, soak 20-40min;
4), rinsing soaks with clear water and picks up after 5 minutes, send next procedure;
5), skin burns: adopt burner of gas range, naked light is roasted, and temperature is 100-120 ℃; The barbecue time is 5-10min;
6), boiling: adopt vapour cooking, boiling temperature is 90-100 ℃, and digestion time is 6-7min;
7), Pu is burnt: be divided into 1,2,3,4 sections Pus and burn, all use burner of gas range, the naked light barbecue:
A.1 the section Pu is burnt: soaking first front road baste 25s, is 100-120 ℃ in temperature afterwards, and the time roasts in 2-3min;
B.2 the section Pu is burnt: soaking front road baste 25s, is 55-75 ℃ in temperature afterwards, and the time is to roast in the 1-2min;
C.3 section is roasted: soaking front road baste 25s, is 40-50 ℃ in temperature, and the time is to roast in the 40s-1min;
D.4 section is roasted: soaking front road baste 25s, is 35-45 ℃ in temperature, and the time is to roast in the 10-30s;
8), precooling: start refrigeration machine, conveyer belt makes space temperature＜20 ℃;
9), quick-frozen: adopt spiral freezer, guarantee that space temperature is below-33 ℃, guarantee that the product center temperature reaches below-18 ℃;
10), packing, refrigeration, warehouse-in: put into immediately freezer after the packing, the neat stacking;
The component of the front road baste during Pu is burnt and the weight proportion of each several part are: soy sauce 30-40%; Granulated sugar mixes opposite sexization liquid sugar 20-35%; Flavor quinoline 5-15%; Granulated sugar 2-5%; Caramel I 2-4%; Volumetric concentration is 95% alcohol 0.5-2%; Spice 0.3-0.7%; Converted starch 0.2-0.6%; Tackify polysaccharide 0.05-0.2%; Flavoring 0.2-0.8%; Surplus is water.
2. the preparation technology of freezing roasting mirror silvery pomfret according to claim 1, it is characterized in that: described spice comprises chilli powder and pepper powder.
3. the preparation technology of freezing roasting mirror silvery pomfret according to claim 1, it is characterized in that: described flavoring comprises nucleotides and sodium glutamate.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102680904A CN102028255B (en) | 2010-08-31 | 2010-08-31 | Preparation method of frozen roasted heavy-jawed kingfish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2010102680904A CN102028255B (en) | 2010-08-31 | 2010-08-31 | Preparation method of frozen roasted heavy-jawed kingfish |
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| CN102028255A CN102028255A (en) | 2011-04-27 |
| CN102028255B true CN102028255B (en) | 2013-02-13 |
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| CN108669407A (en) * | 2018-04-03 | 2018-10-19 | 福清海峰食品有限公司 | A kind of honeydew flavour quick freeze roast eel processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003304838A (en) * | 2002-04-17 | 2003-10-28 | Tokai Denpun Kk | Processed eel food and method for producing the same, seasoning liquid for processing eel |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282533A (en) * | 1999-07-30 | 2001-02-07 | 东山华农食品有限公司 | Technology for producing roasted eel. |
| CN1296775A (en) * | 1999-11-17 | 2001-05-30 | 顺德屏荣食品发展有限公司 | Process for roasting sliced eel |
Non-Patent Citations (2)
| Title |
|---|
| JP特开2003-304838A 2003.10.28 |
| 李小勇.鳗鱼的营养价值和冷冻烤鳗的加工工艺.《江西水产科技》.1998,(第3期),第25-26页. * |
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