CN102132900A - Method for processing instant roasted flavor fish - Google Patents
Method for processing instant roasted flavor fish Download PDFInfo
- Publication number
- CN102132900A CN102132900A CN2011100661602A CN201110066160A CN102132900A CN 102132900 A CN102132900 A CN 102132900A CN 2011100661602 A CN2011100661602 A CN 2011100661602A CN 201110066160 A CN201110066160 A CN 201110066160A CN 102132900 A CN102132900 A CN 102132900A
- Authority
- CN
- China
- Prior art keywords
- fish
- baking
- water
- quality
- fish piece
- 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.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for processing instant roasted flavor fish, which comprises the following concrete processing steps of: thawing, cleaning, salting, cleaning, drying, fermenting, cutting and desalting a raw fish; and drying, roasting, seasoning, bagging, packaging in vacuum, sterilizing, cooling, inspecting, packaging a finished product and storing. In the invention, purple perilla juice is used for salting to assist to remove the smell of the fish, the salted odour is generated by fermenting, and the fish is directly roasted after desalted and dried to achieve the effects of more favorably removing the smell of the fish, softening fishbones and improving the meat quality and taste of the fish; and the product has nutritional value and unique flavour, is eaten by opening, is convenient to eat and becomes a high-protein low-fat delicious leisure food.
Description
(1) technical field
The present invention relates to a kind of processing method of instant baking flavor fish.
(2) background technology
Aquatic products more and more are subjected to common people's common concern and attention as the important composition part of human foods.Fish contain high protein, low fat; Contain a large amount of amino acid, and contained necessary amino acid whose amount and the optimum human body needs of ratio, absorbed by human consumptionization easily; The flesh of fish is rich in vitamin and mineral matter, Fresh ﹠ Tender in Texture, features good taste, is convenient to digestion, is therefore favored very much, and fish processing has bright prospects.
The present fresh-water fishes output of China occupies first place in the world, but working modulus is very low, becomes the principal element of restriction fish processing industry development.Majority is primary processed items such as refrigerated item, dried product in the fresh-water fishes converted products, can not satisfy the needs of domestic and international market to fresh-water fishes crudy, kind.Therefore, fresh-water fishes being carried out the essential road that the diversification deep processing has become the aquatic food development, is that raw material processing leisure food is an important development direction of present fresh-water fishes diversification processing with fresh-water fishes.
Once in order to solve fresh fish preservation problem, China has formed traditional distinctive liquor-saturated fishery-ies product, and this technology spreads so far always, still widely adopts in fresh-water fishes processing enterprise at present, also there are research, invention to propose improving one's methods of liquor-saturated fish processing, play the control moisture, regulate texture, improve the effect of local flavor, but up to the present, fresh-water fishes spur is many, mud fishy smell is heavy, and problems such as easily corrupt in the process, difficulty of processing is bigger, and the shelf-life is short do not obtain rationally effectively solving yet.It is most important to find that a kind of new method solves in the fish piece process technology existing these problems.
In order to solve fresh fish preservation problem, China has formed traditional distinctive liquor-saturated fishery-ies product, but because process technology is not well solved, fresh-water fishes spur is many, mud fishy smell is heavy, and easily corrupt in the process, and difficulty of processing is bigger, shelf-life is shorter, so the liquor-saturated dried fish of selling on the market is also few now.The fresh-water fishes processing enterprise liquor-saturated fish processing method idiographic flows that adopt are more at present: fresh and alive grass carp-decaptitate, squama, internal organ-salted-cleaning-oven dry-stripping and slicing-seasoning-liquor-saturated system-pack-vacuum packaging-sterilization cooling-check-packed products-warehouse-in.This method adopts liquor-saturated system to go raw meat, seasoning, the liquor-saturated fish local flavor of reserve part tradition, but process length consuming time (liquor-saturated system process needs about 2 days), be difficult to not easy-regulating of control salt content (physical and chemical index is salinity≤7%) and distribution, product taste in the liquor-saturated system process, go the raw meat effect bad, can not effectively soften fishbone, product needs reprocessing when edible.This solves problem with regard to a kind of new process technology of needs, improves product.
(3) summary of the invention
The object of the invention provides a kind of processing method of instant baking flavor fish, utilize the salted auxiliary raw meat that goes of purple perilla juice, produce the cured fragrance that salts down by fermentation, after the desalination oven dry, directly carry out baking, reach the effect of better removing raw meat, softening fishbone, improving flesh of fish matter mouthfeel, make product have more nutritive value and peculiar flavour, and promptly open instant, instant edible becomes a kind of high protein, low-fat delicious leisure food.
The technical solution used in the present invention is:
A kind of processing method of instant baking flavor fish, described method comprises:
(1) will be except that unicorn, decaptitate, go the raw material fish piece water of internal organ to clean, adding quality is the salt of fish piece quality 15%～20%, and add purple perilla juice by the ratio of 1～2 liter of/ton fish piece (three go fish, the fish piece of internal organ of decaptitating of promptly scaling) (preferred 1.5 liters/ton) and pickled 15～20 hours; Raw material fish piece is that fresh grass carp, carp, crucian etc. are directly cutd open and carry out cleaning operation after killing, and also can be to cut open to kill the freezing fish in back, clean and pickle operation after thawing;
(2) the fish piece after pickling washes through water, and draining away the water is placed in the baking oven, smokes 18～24 hours for 33～38 ℃;
(3) Hong Gan fish piece stacked or hangs on shady and cool place, in 18～22 ℃ of bottom fermentations 1～2 day;
(4) the water rinse desalination is used in the section of the fish piece that ferments, places baking box, 180～200 ℃ of bakings 15～25 minutes;
(5) it is the baste of fillet quality 5% that baking is good fillet add quality, treat that baste solidifies after, pack, vacuum-packed, sterilization promptly get described instant baking flavor fish.When room temperature is lower than 25 ℃, treat that the baste natural coagulation gets final product; When room temperature is higher than 25 ℃, need places 5～10 ℃ of freezers to place and it be solidified in 5～10 minutes.
Described purple perilla juice can adopt commercial product, selects the product of the purple bio tech ltd of Zhejiang generation among the present invention for use.The product composition is natural purple perilla extract, has higher health care.Can ward off halitosis, the poison that uncharms, logical the heart channel of Hang-Shaoyin, beneficial taste.
Described purple perilla juice also can be prepared as follows voluntarily: (1) get fresh purple perilla fragment or drying to water content less than 10% purple perilla fragment, adding quality is the clean water of 5～8 times of perilla leaf fragment quality, and quality is the different Vc sodium of clean water quality 0.01～0.1%, transferring pH with citric acid is 2.8～4.5, lixiviate is 1～3 time under 95～100 ℃ of temperature, each 30～120min, volatile ingredient is collected in lixiviate condensation simultaneously, gets distillate; (2) merging leachate repeatedly, adding volume is 1% chitosan-acetic acid solution of leachate cumulative volume 2～5%, stir, clarification 60～200min, 0.2～0.5 μ m micro-filtrate membrane filtration gets clarified solution, i.e. leaching liquor; (3) leaching liquor is concentrated into 90%～10% of original volume, gets the lixiviate concentrate; Is to mix at 10～20: 80～90 leaching liquor or lixiviate concentrate and distillate according to volume ratio, promptly gets described purple perilla juice, specifically referring to CN200810060626.6.
Purple perilla is the band leaf spray of Labiatae Perilla plant purple perilla [Perilla frutescens (L.)].Be used as medicine so that stem, leaf and son are real.Purple perilla belongs to comprehensive intersection commodity, and is both pharmaceutically acceptable, is clinical medicine commonly used, can eat again.The form of being used as medicine claims lac encrusted twig with stem, and leaf claims Su Ye again, induces sweat, and son claims perillaseed, FRUCTUS PERILLAE, red perillaseed again, is the important component of Suzi Jiangqi Tang.
Described baste is the mixture of salt, granulated sugar, capsicum, aniseed, Chinese prickly ash, cassia bark, cooking wine, ginger, monosodium glutamate and fennel, can allocate voluntarily according to taste.
Concrete procedure of processing is: raw material fish-thaw-clean-salted-cleaning-oven dry-fermentation-stripping and slicing-desalination, drying-baking-seasoning-pack-vacuum packaging-sterilization cooling-check-packed products-warehouse-in.
In salt, add purple perilla juice in the described salted process in proportion, reach the auxiliary raw meat effect of going.
Described fermentation is the flesh of fish to be stacked or hangs in the cool ferment, and fish protein and fat are decomposed during the fermentation in right amount, produces the cured fragrance that salts down, helps forming this product flavour.
Described baking is meant, after stripping and slicing, desalination and the drying, carries out the temp-controlling and time-controlling baking directly into baking box, the packing of seasoning afterwards.Like this, just save liquor-saturated system consuming time, shorten the processing time-histories, be convenient to control taste, and baking can improve and remove raw meat and fishbone bating effect, ensures the quality of products and improves flesh of fish mouthfeel, instant edible.
Beneficial effect of the present invention is mainly reflected in: add purple perilla juice when salted in proportion, the auxiliary raw meat that goes; Make the further an amount of decomposition of fish meat protein and fat and produce the cured fragrance that salts down by fermentation; After stripping and slicing, desalination and drying, carry out the temp-controlling and time-controlling baking directly into baking box, the packing of seasoning afterwards, save liquor-saturated system consuming time, shorten the processing time-histories, be convenient to control taste, and improve and to remove raw meat and fishbone bating effect, ensure the quality of products and improve flesh of fish mouthfeel and local flavor, instant edible.Processing method that the present invention adopts makes the ripe dried fish color of making various, no fishy smell, spur is soft, promptly open instant, and this technology to shorten processing consuming time, not only save material but also simplify operation.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
(1) choosing raw material is free of contamination fresh and alive grass carp, carries out dephosphorization, cuts open extremely, removes head, goes after the internal organ, cleans.Have more production on same day institute expense, go into freezer cold storage after the cleaning.
(2) thaw: adopt the cold rinse method, thaw by producing the same day with the fish amount.That takes out from freezer three goes fish, puts into the cold rinse bank that flows after separating bag, and water temperature is controlled at about 10 ℃.
(3) clean: with brush the blood stains on the fillet, grease, impurity etc. are cleaned up, pull draining out after cleaning repeatedly.
(4) salted: the salt with fish body weight 18% is pickled, every even salting of fish, and the ratio adding purple perilla juice in 1.5 liters/ton (three go fish) adopts the pond that salts down to pickle, and salting period is 18 hours.
Purple perilla juice is the purple bio tech ltd production of Zhejiang generation.
(5) clean: the fish after salted is rinsed well in clear water, remove the salt point on residual dirt and surface, guarantee to dry the back fillet and think and act in one and the same way.
(6) oven dry: get and hang over oven dry in the low temperature drying case after cleaned fish drains away the water, temperature requirement keeps uniformity.Fish placed before the drying box earlier temperature is transferred to 40 ℃, putting fish into the back temperature can slightly descend, and be adjusted at 33～38 ℃ this moment at once, and be about 20h drying time.
(7) fermentation: will dry by the fire the fish that gets well and stack or hang and ferment in the cool, about 20 ℃ of temperature, fermentation time is 2 days.
(8) section: the fillet after will fermenting specification are on request cut to suitable size.About 4 * 8cm (± 0.5cm).
(9) desalination, drying: fillet are the rinsing desalination in clear water, and the surface impurity rinsing that produces in the process is clean.In time moisture is drained after the cleaning.
(10) baking: on baking tray, every dish stacks three layers with the neat yaw of fish piece.Go up the dish temperature during baking and be adjusted into 200 ℃, the lower wall temperature is adjusted into 180 ℃, and stoving time is 20 minutes.
(11) seasoning: add baste 5kg with fillet 100kg and be advisable.Wherein batching mainly comprises salt, granulated sugar, capsicum, aniseed, Chinese prickly ash, cassia bark, cooking wine, ginger, monosodium glutamate, fennel etc. (every 1000g is composed as follows for baste: salt 20g, granulated sugar 50g, capsicum 3g, aniseed 2g, Chinese prickly ash 2g, cassia bark 1.5g, cooking wine 50g, ginger 5g, monosodium glutamate 1.5g, fennel 1g, water complements to 1000g).When room temperature was lower than 25 ℃, baste added to leave standstill behind the fillet and treats that it cools off naturally and get final product; When the temperature room temperature was higher than 25 ℃, baste adds to behind the fillet can not natural coagulation, then need place 5～10 ℃ of refrigerators.Treat to enter subsequent processing again after baste solidifies on the fillet.
(12) pack: adopt the food grade plastic packaging bag.The packing instructions shape is complete, and collocation is evenly avoided hard beyond the region of objective existence dew such as fishbone simultaneously, does over again to reduce packaging bag breakage and the unnecessary of product.
(13) vacuum packaging: adopt full-automatic stretching vacuum packing machine.Packaging bag evenly is positioned in the vacuum packing machine bed die stretching sky, sack is pushed down, require the packaging bag outerplanar that flavoring etc. can not be arranged with the heat-sealing bar.Vacuum cover presses down and carries out vacuum packaging.
(14) sterilization, cooling: adopt high temperature (123 ℃ of constant temperature 10min), high pressure to carry out steam sterilizing, take the dish out of the pot after temperature drops to 30 ℃ and continue cooling, and cleaning, air-dry.
(15) check: check that sterilization cooling and cleaning, the product after air-dry have or not bale broken, expand fullly, no-sundries is arranged, whether inner packing is qualified, and whether content is up to standard etc.
(16) packed products: coding (date of manufacture), carry out external packing, print with the sealing machine plastic packaging.The carton of packing into, joint sealing.
(17) warehouse-in: clean and tidy, stacking in order, and whether routine observation has anomaly.
Local flavor fillet dry color, perfume (or spice), the flavor made are various, no fishy smell, spur is soft, promptly open instant, old and young Cheng Yi.
Claims (2)
1. the processing method of an instant baking flavor fish, described method comprises:
(1) will be except that unicorn, decaptitate, go the raw material fish piece water of internal organ to clean, adding quality is the salt of fish piece quality 15%～20%, and adds purple perilla juice in the ratio of 1～2 liter of/ton fish piece and pickled 15～20 hours;
(2) the fish piece after pickling washes through water, and draining away the water is placed in the baking oven, smokes 18～24 hours for 33～38 ℃;
(3) Hong Gan fish piece stacked or hangs on shady and cool place, in 18～22 ℃ of bottom fermentations 1～2 day;
(4) the water rinse desalination is used in the section of the fish piece that ferments, places baking box, 180～200 ℃ of bakings 15～25 minutes;
(5) it is the baste of fillet quality 8～12% that baking is good fillet add quality, treat that baste solidifies after, pack, vacuum-packed, sterilization promptly get described instant baking flavor fish.
2. the method for claim 1 is characterized in that described baste is the mixture of salt, granulated sugar, capsicum, aniseed, Chinese prickly ash, cassia bark, cooking wine, ginger, monosodium glutamate and fennel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100661602A CN102132900A (en) | 2011-03-18 | 2011-03-18 | Method for processing instant roasted flavor fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100661602A CN102132900A (en) | 2011-03-18 | 2011-03-18 | Method for processing instant roasted flavor fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102132900A true CN102132900A (en) | 2011-07-27 |
Family
ID=44292953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100661602A Pending CN102132900A (en) | 2011-03-18 | 2011-03-18 | Method for processing instant roasted flavor fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102132900A (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240045A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish slices |
| CN102578627A (en) * | 2012-02-16 | 2012-07-18 | 张卫东 | Method for making flavor fish |
| CN102907706A (en) * | 2012-10-17 | 2013-02-06 | 蓬莱京鲁渔业有限公司 | Method for preparing freshwater fish without fishy smells |
| CN103082341A (en) * | 2013-03-01 | 2013-05-08 | 唐人神集团股份有限公司 | Flavored fish and preparation method thereof |
| CN103284221A (en) * | 2013-05-10 | 2013-09-11 | 青岛耀栋食品有限公司 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN104172276A (en) * | 2014-07-18 | 2014-12-03 | 刘富来 | Processing method of instant salted baked fish spines |
| CN104643153A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour fish |
| CN104783222A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Processing method for spicy roasted liquor-processed fish |
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105077363A (en) * | 2015-07-17 | 2015-11-25 | 太仓茂欣食品有限公司 | Low salt tender meat grilled fish slice production method |
| CN105768104A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract |
| CN105768103A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Method for making healthy instant spiced wood frog food with fructus schizandrae extracts added |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN109549129A (en) * | 2018-12-28 | 2019-04-02 | 江苏省农业科学院 | The preparation method of instant silverfish |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130039A (en) * | 1995-02-27 | 1996-09-04 | 刘义俊 | Method for producing donkey-hide gelatin roasted fish |
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN100998423A (en) * | 2006-12-26 | 2007-07-18 | 彭水利 | Method for making dry baked fish |
| CN101133871A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Roasted fish slice processing method |
| CN101406280A (en) * | 2008-11-20 | 2009-04-15 | 浙江大学 | Purple perilla flavouring used for cooking aquatic product and preparation method thereof |
| CN101485472A (en) * | 2007-11-20 | 2009-07-22 | 方仁武 | Weikang fish |
-
2011
- 2011-03-18 CN CN2011100661602A patent/CN102132900A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130039A (en) * | 1995-02-27 | 1996-09-04 | 刘义俊 | Method for producing donkey-hide gelatin roasted fish |
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| CN100998423A (en) * | 2006-12-26 | 2007-07-18 | 彭水利 | Method for making dry baked fish |
| CN101133871A (en) * | 2007-10-09 | 2008-03-05 | 蓬莱京鲁渔业有限公司 | Roasted fish slice processing method |
| CN101485472A (en) * | 2007-11-20 | 2009-07-22 | 方仁武 | Weikang fish |
| CN101406280A (en) * | 2008-11-20 | 2009-04-15 | 浙江大学 | Purple perilla flavouring used for cooking aquatic product and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 《发酵食品微生物学》 20010731 Brian J.B.Wood 鱼和鱼产品的发酵 中国轻工业出版社 307-320页 , * |
| 《四川烹饪》 20070615 贺文正等 初夏正宜食紫苏 , 第06期 * |
| 《烹调知识》 20021130 晓莉 食药兼优话紫苏 , 第11期 * |
Cited By (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102240045A (en) * | 2011-08-01 | 2011-11-16 | 湖南省金万嘉食品有限公司 | Method for processing instant dried fresh water fish slices |
| CN102578627A (en) * | 2012-02-16 | 2012-07-18 | 张卫东 | Method for making flavor fish |
| CN102907706A (en) * | 2012-10-17 | 2013-02-06 | 蓬莱京鲁渔业有限公司 | Method for preparing freshwater fish without fishy smells |
| CN103082341A (en) * | 2013-03-01 | 2013-05-08 | 唐人神集团股份有限公司 | Flavored fish and preparation method thereof |
| CN103284221A (en) * | 2013-05-10 | 2013-09-11 | 青岛耀栋食品有限公司 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
| CN103284221B (en) * | 2013-05-10 | 2015-10-28 | 青岛耀栋食品有限公司 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
| CN103284217A (en) * | 2013-06-28 | 2013-09-11 | 广西钦州市绿源天然食品加工有限公司 | Processing method of dried sandworms |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN103404913A (en) * | 2013-08-19 | 2013-11-27 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN103404913B (en) * | 2013-08-19 | 2014-09-03 | 广东雨嘉水产食品有限公司 | Drunken tilapia snack food and processing method thereof |
| CN104783222A (en) * | 2014-05-10 | 2015-07-22 | 天长市白塔湖食品有限公司 | Processing method for spicy roasted liquor-processed fish |
| CN104643153A (en) * | 2014-06-17 | 2015-05-27 | 侯荣山 | Making method of spicy dried sour fish |
| CN105077378A (en) * | 2014-06-27 | 2015-11-25 | 浙江省海洋水产研究所 | Spiced sliced tuna processing technology |
| CN105077378B (en) * | 2014-06-27 | 2017-07-18 | 浙江省海洋水产研究所 | A kind of spiced tuna fillet processing technology |
| CN104172276A (en) * | 2014-07-18 | 2014-12-03 | 刘富来 | Processing method of instant salted baked fish spines |
| CN104172276B (en) * | 2014-07-18 | 2016-08-17 | 刘富来 | One i.e. Sal grilled fish spine processing method |
| CN105077363A (en) * | 2015-07-17 | 2015-11-25 | 太仓茂欣食品有限公司 | Low salt tender meat grilled fish slice production method |
| CN105768104A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Making method of five-spice healthy ready-to-eat wood frog food added with perilla herb extract |
| CN105768103A (en) * | 2016-04-01 | 2016-07-20 | 吉林农业大学 | Method for making healthy instant spiced wood frog food with fructus schizandrae extracts added |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN109549129A (en) * | 2018-12-28 | 2019-04-02 | 江苏省农业科学院 | The preparation method of instant silverfish |
| CN109549129B (en) * | 2018-12-28 | 2022-03-15 | 江苏省农业科学院 | Preparation method of instant whitebait |
| CN109998041A (en) * | 2019-04-11 | 2019-07-12 | 茂名元天水产冷冻有限公司 | A kind of preparation method of instant flavour sauce sole |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132900A (en) | Method for processing instant roasted flavor fish | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN102657341B (en) | Processing method for convenient rice wine soaking duck food | |
| KR101575838B1 (en) | Pure flesh ripening method of fresh fish for sushimi | |
| CN103584188A (en) | Preparation method of carbon grilled squid slices | |
| CN103549512B (en) | Instant shrimp meat and processing method thereof | |
| CN104856102A (en) | Preparation process of instant dried cyprinus carpio | |
| CN101485404A (en) | Fast food type mutton chaffy dish with clear soup and method for processing the same | |
| CN105310025A (en) | Processing process of seasoning squid soft cans | |
| CN101248888B (en) | Liquor-saturated dried fish deep-processing method | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| KR100914644B1 (en) | Manufacture method of marsh snail preserved in sauce | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN104432229A (en) | Making method for quick-frozen salmon fillets | |
| CN102113657B (en) | Method for making fragrant and spicy pickled cucumber | |
| CN106579055B (en) | Special processing technology of flavored instant loach can | |
| KR100930296B1 (en) | Functional processed food using sea urchin, manufacturing method thereof and sea urchin bibimbap using the same | |
| CN103385492A (en) | Manufacturing method for instant tea smoked fish snack | |
| KR100961494B1 (en) | Watery radish kimchi using sap and manufacturing method thereof | |
| KR20100035442A (en) | Beverage comprising the extracts of sasa quelpaertensis nakai and method of manufacturing thereof | |
| KR100775927B1 (en) | Sanitary salicornia herbacea dried yellow corvina and manufacture method thereof | |
| CN101138353B (en) | Preparation method of instant self-heating sea cucumber | |
| CN108030002A (en) | A kind of instant seasoning fish block that raw meat is removed using biology enzyme and preparation method thereof | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| CN103385491A (en) | Manufacturing method for tea-flavor fish-bone snack |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20110727 |