CN102488245B - Energy-saving eel roasting technology beneficial for improving product quality - Google Patents
Energy-saving eel roasting technology beneficial for improving product quality Download PDFInfo
- Publication number
- CN102488245B CN102488245B CN201110458542XA CN201110458542A CN102488245B CN 102488245 B CN102488245 B CN 102488245B CN 201110458542X A CN201110458542X A CN 201110458542XA CN 201110458542 A CN201110458542 A CN 201110458542A CN 102488245 B CN102488245 B CN 102488245B
- Authority
- CN
- China
- Prior art keywords
- barbecue
- pickled
- eel
- fillet
- seconds
- 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.)
- Expired - Fee Related
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to an energy-saving eel roasting technology beneficial for improving product quality, the technology provided by the invention comprises steps of: eel arranging, meat-side roasting, skin-side roasting, steaming, drying by baking, flavoring, preserving, and roasting. According to the invention, a traditional technology is improved, wherein the meat is roasted first and then the skin is roasted, because meat can be cooked through a subsequent steaming technology. Therefore, the fire power during the meat-side roasting step is slow. Water content in the eel is removed through two manners of a dip-drying manner during a meat-side roasting step and a small-amount bake-drying manner. Therefore, the energy used for removing the water content can be saved, such that an energy saving purpose is achieved, and the flavor and taste of the roasted eel are better. As a result of experiments, compared to a technology that skin roasting is carried out before meat roasting, with the technology provided by the invention wherein meat roasting is carried out before skin roasting, approximately 3kg of liquefied gas is saved for every 100kg of finished product. Estimated according to the ratio, approximately 30kg of liquefied gas can be saved for every ton of the finished product.
Description
Technical field
The present invention relates to a kind of eel roasting technology.
Background technology
The barbecue of existing eel generally all adopts the surface of roasting first eel, and then the barbecue technique that the flesh noodles of eel is roasted, this barbecue technique, the central temperature of the product that requirement is roasted in the process of barbecue eel will reach more than 85 ℃, otherwise it is up to standard that the pathogenic microbes detect of the product after producing just is difficult to, and therefore the energy of whole barbecue process relative consumption is more; And the easy coking of japanese eel skin face after the barbecue causes the mouthfeel of product meat and local flavor all not good enough.And the energy that consumes is also relatively many.
Summary of the invention
The object of the invention is to overcome the problems referred to above that prior art exists, provide a kind of consuming little energy, the energy-saving eel roasting technology that is conducive to improve the quality of products of good product quality.
The present invention includes following processing step:
(1) row eel: with eel sheet semi-finished product surface straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles under 80 ℃-90 ℃ temperature conditions, was roasted 3-4 minute flesh noodles up;
(3) surface barbecue: under 70 ℃-80 ℃ temperature conditions, the eel surface was roasted 3-5 minute, reached certain focal power requirement;
(4) boiling: fillet carry out the boiling heating under 70 ℃-80 ℃ temperature conditions, thereby make meat softening;
(5) oven dry: under 80 ℃-85 ℃ temperature conditions, the moisture on the fillet is carried out drying process 5-30 second;
(6) seasoning is processed: under 45 ℃-55 ℃ temperature conditions, with the immersion 5-20 second of baste in the process of the fillet after the oven dry seasoning pond;
(7) pickled rear barbecue: the heat that utilizes liquefied gas to produce, under 70 ℃-80 ℃ temperature conditions, the fillet that added baste are roasted, make it reach the process of the distinctive look of roast eel, flavor, this process can be carried out the process that pickled rear barbecue, baste soak, carry out pickled rear barbecue again as required repeated multiple timesly, to reach the final purpose requirement of product.
The present invention is in long-term working practice process, and fully analyzed the characteristics of eel barbecue: moisture is many when just having entered the roast eel line owing to eel, and firepower wants large during barbecue, dry the excessive moisture that is attached on the eel, has increased like this energy of drying moisture.And modified processing route after to be first meat roasting skin roasting because meat can boil by the digesting technoloy of back.So firepower is smaller when flesh noodles is roasted, the going out of moisture that is attached on the eel drains and a small amount of oven dry two parts composition at flesh noodles barbecue time-division moisture.So not can so that a large amount of energy resource consumptions on remove moisture.Therefore can reach the purpose of saving energy consumption.And the eel local flavor and the mouthfeel that bake are also better.
Roasting liquefied gas data such as the table 1 of consuming of meat behind the first skin of per 100 kilograms of identical finished products (be divided into 2 batches of a collection of eel 2.5P specification):
| Consume liquefaction tolerance (KG) | |
| Skin is roasting | 73.612 |
| Meat is roasting | 51.454 |
| Dry | 4.346 |
| Burn at the 1# Pu | 26.993 |
| Burn at the 2# Pu | 14.183 |
| Burn at the 3# Pu | 10.523 |
| Burn at the 4# Pu | 3.889 |
| Total flow | 185.0 |
Roasting liquefied gas data such as the table 2 of consuming of skin after the first meat of per 100 kilograms of identical finished products (be divided into 2 batches of a collection of eel 2.5P specification) is roasting:
| Consume liquefaction tolerance (KG) |
| Meat is roasting | 51.522 |
| Skin is roasting | 70.545 |
| Dry | 4.211 |
| Burn at the 1# Pu | 27.046 |
| Burn at the 2# Pu | 14.233 |
| Burn at the 3# Pu | 10.562 |
| Burn at the 4# Pu | 3.878 |
| Total flow | 182.015 |
It is roasting than about 3 kilograms of the roasting saving of the roasting rear meat of first skin liquefied gas to draw the roasting rear skin of the first meat of per 100 kilograms of finished products by above experiment.Estimate that with this finished product per ton can save about 30 kilograms of liquefied gas.
The specific embodiment:
The present invention includes following processing step:
Embodiment 1:
(1) will cut open tripe, gill, spine and head and the eel sheet semi-finished product surface that cleans up straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 80 ℃-90 ℃ temperature conditions to flesh noodles barbecue 3 minutes and 48 seconds, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 70 ℃ of-80 ℃ of temperature conditions, the eel surface is roasted 3 ' 45 ", it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 70 ℃-80 ℃ temperature conditions, carried out the 401-512 boiling heating of second to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 80 ℃-85 ℃ temperature conditions, the moisture on the fillet is carried out drying process 19 ";
(6) seasoning is processed: under 45 ℃-55 ℃ temperature conditions, the fillet after the oven dry are soaked 15 through the baste in the seasoning pond ";
(7) pickled rear barbecue 1-4 road: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; The pickled rear barbecue operation of present embodiment has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is: 70 ℃-80 ℃; The pickled rear barbecue time of first is 1 ' 58 "; The pickled rear barbecue time of second is 1 ' 02, and ", pickled rear barbecue time of the 3rd road be 46 ", pickled rear barbecue time of the 4th road are 17 ".Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
Embodiment 2:
(1) with eel sheet semi-finished product surface straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 80 ℃ temperature conditions to flesh noodles barbecue 4 minutes, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 70 ℃ of temperature conditions, the eel surface was roasted 4 minutes, it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 75 ℃ temperature conditions, carried out 401 seconds boiling heating to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 80 ℃ temperature conditions, the moisture on the fillet is carried out drying process 30 ";
(6) seasoning is processed: under 45 ℃ temperature conditions, the fillet after the oven dry are soaked 20 through the baste in the seasoning pond ";
(7) pickled rear barbecue 1-4 road: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; The pickled rear barbecue operation of present embodiment has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is: 70 ℃; The pickled rear barbecue time of first is 1 ' 58 "; The pickled rear barbecue time of second is 1 ' 02, and ", pickled rear barbecue time of the 3rd road be 46 ", pickled rear barbecue time of the 4th road are 17 ".Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
Embodiment 3:
(1) with eel sheet semi-finished product surface straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 90 ℃ temperature conditions to flesh noodles barbecue 3 minutes, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 80 ℃ of temperature conditions, the eel surface was roasted 3 minutes, it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 70 ℃ temperature conditions, carried out 512 seconds boiling heating to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 85 ℃ temperature conditions, the moisture on the fillet is carried out drying process 5 ";
(6) seasoning is processed: under 55 ℃ temperature conditions, the fillet after the oven dry are soaked 10 through the baste in the seasoning pond ";
(7) pickled rear barbecue 1-4 road: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; The pickled rear barbecue operation of present embodiment has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is 80 ℃; The pickled rear barbecue time of first is 1 ' 58 "; The pickled rear barbecue time of second is 1 ' 02, and ", pickled rear barbecue time of the 3rd road be 46 ", pickled rear barbecue time of the 4th road are 17 ".Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
The purpose of processing step of the present invention is as follows:
(1) meat is roasting: make the semi-finished product fillet have the focal spot of appropriateness and make fish back side barbecue reach certain soft degree;
(2) skin is roasting: the grease that contains in the fillet is removed and certain focal power is arranged;
(3) boiling: softening fillet and bactericidal action;
(4) oven dry: absorption soy sauce when removing a certain amount of moisture content and being beneficial to the pickled rear barbecue of back segment;
(5) pickled rear barbecue: make fillet have the peculiar color, smell and taste of roast eel, satisfy client's needs.Technological requirement:
(1) row eel:
Fillet are " eight " font to be arranged, and head is towards the centre, and afterbody is towards both sides, and every tail must be evened up.
(2) meat is roasting:
1. the flesh noodles barbecue is light yellow, and afterbody has allowed a small amount of tiny focal spot, but must not be burned;
2. the folder of the impurity on the flesh noodles suitably cuts off tail fin except clean with scissors, and the pectoral fin folder is except totally and not hindering the fish body;
3. by artificial mode fillet are stood up, make the surface of fillet up.
(3) skin is roasting:
1. surface barbecue focal spot size is even, is golden yellow, and is too light very little without large tracts of land focal spot or little focus;
2. long burning without a head will be pressed from both sides except the eel ear.
(4) boiling:
1. the fillet after the boiling are soft suitable, must not be too mashed and steam not saturating, standard-required be when puncturing gently fillet with the bamboo let flush end easily through fillet, and fillet must not stick on the bamboo let and taken up by bamboo let when extracting bamboo let;
2. boiling outlet will further be pressed from both sides except remaining in impurity on the flesh noodles, bone etc.
(5) oven dry:
1. should there be a large amount of moisture content on the fillet surface.
Claims (3)
1. energy-saving eel roasting technology that is conducive to improve the quality of products, it is characterized in that: it comprises following concrete technology step:
(1) will cut open tripe, gill, spine and head and the eel sheet semi-finished product surface that cleans up straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 80 ℃-90 ℃ temperature conditions to flesh noodles barbecue 3 minutes and 48 seconds, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 70 ℃ of-80 ℃ of temperature conditions, the eel surface was roasted 3 minutes and 45 seconds, it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 70 ℃-80 ℃ temperature conditions, carried out the 401-512 boiling heating of second to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 80 ℃-85 ℃ temperature conditions, carry out drying to the moisture on the fillet and processed 19 seconds;
(6) seasoning is processed: under 45 ℃-55 ℃ temperature conditions, the fillet after the oven dry were soaked 15 seconds through the baste in the seasoning pond;
(7) pickled rear barbecue: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; Pickled rear barbecue operation has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is: 70 ℃-80 ℃; The pickled rear barbecue time of first is 1 minute and 58 seconds; The pickled rear barbecue time of second is that 1 minute 02 second, pickled rear barbecue time of the 3rd road are that 46 seconds, pickled rear barbecue time of the 4th road are 17 seconds; Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
2. energy-saving eel roasting technology that is conducive to improve the quality of products, it is characterized in that: it comprises following concrete technology step:
(1) with eel sheet semi-finished product surface straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 80 ℃ temperature conditions to flesh noodles barbecue 4 minutes, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 70 ℃ of temperature conditions, the eel surface was roasted 4 minutes, it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 75 ℃ temperature conditions, carried out 401 seconds boiling heating to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 80 ℃ temperature conditions, carry out drying to the moisture on the fillet and processed 30 seconds;
(6) seasoning is processed: under 45 ℃ temperature conditions, the fillet after the oven dry were soaked 20 seconds through the baste in the seasoning pond;
(7) pickled rear barbecue: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; Pickled rear barbecue operation has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is: 70 ℃; The pickled rear barbecue time of first is 1 minute and 58 seconds; The pickled rear barbecue time of second is that 1 minute 02 second, pickled rear barbecue time of the 3rd road are that 46 seconds, pickled rear barbecue time of the 4th road are 17 seconds; Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
3. energy-saving eel roasting technology that is conducive to improve the quality of products, it is characterized in that: it comprises following concrete technology step,
(1) with eel sheet semi-finished product surface straight being layered on the roasting line up;
(2) flesh noodles barbecue: eel sheet flesh noodles utilize during up by production line heat that the liquefied gas burning produces under 90 ℃ temperature conditions to flesh noodles barbecue 3 minutes, reach and be light yellow, afterbody has allowed a small amount of tiny focal spot, but focal power requirement that must not be burned;
(3) surface barbecue: the heat that produces when burn with liquefied gas, under 80 ℃ of temperature conditions, the eel surface was roasted 3 minutes, it is even to reach the surface focal spot size, is golden yellow, without the very little too light focal power requirement of large tracts of land focal spot or little focus;
(4) boiling: when fillet passed through precooker section chain, the heat that utilizes steam to produce under 70 ℃ temperature conditions, carried out boiling in 512 seconds heating to fillet, thereby makes meat softening;
(5) oven dry: the heat that utilizes liquefied gas to produce, under 85 ℃ temperature conditions, carry out drying to the moisture on the fillet and processed 5 seconds;
(6) seasoning is processed: under 55 ℃ temperature conditions, the fillet after the oven dry were soaked 10 seconds through the baste in the seasoning pond;
(7) pickled rear barbecue: the heat that utilizes liquefied gas to produce, the fillet of pickled baste are roasted, make it reach the process of the distinctive look of roast eel, flavor; Pickled rear barbecue operation has four roads, and wherein the temperature of the pickled rear barbecue operation in first to the four roads is 80 ℃; The pickled rear barbecue time of first is 1 minute and 58 seconds; The pickled rear barbecue time of second is that 1 minute 02 second, pickled rear barbecue time of the 3rd road are that 46 seconds, pickled rear barbecue time of the 4th road are 17 seconds; Be equipped with seasoning pond with baste in the import department of the pickled rear barbecue of per pass, before carrying out the pickled rear barbecue of per pass, fillet all need through baste pickled, make product reach the client required, the distinctive color of roast eel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110458542XA CN102488245B (en) | 2011-12-30 | 2011-12-30 | Energy-saving eel roasting technology beneficial for improving product quality |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110458542XA CN102488245B (en) | 2011-12-30 | 2011-12-30 | Energy-saving eel roasting technology beneficial for improving product quality |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102488245A CN102488245A (en) | 2012-06-13 |
| CN102488245B true CN102488245B (en) | 2013-03-13 |
Family
ID=46180163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110458542XA Expired - Fee Related CN102488245B (en) | 2011-12-30 | 2011-12-30 | Energy-saving eel roasting technology beneficial for improving product quality |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102488245B (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110692953B (en) * | 2019-10-17 | 2023-03-28 | 成都市海光食品有限公司 | Additive-free white eel food and preparation method thereof |
| CN110692694B (en) * | 2019-10-17 | 2021-01-01 | 成都市海光食品有限公司 | Cleaning treatment method in eel processing |
| CN113331363A (en) * | 2021-06-21 | 2021-09-03 | 漳州市瀚龙食品有限公司 | Processing method of low-fat roasted eel |
Citations (4)
| 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 |
| CN101422213A (en) * | 2007-11-01 | 2009-05-06 | 株式会社竹田精工 | Frozen roasting method |
| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
-
2011
- 2011-12-30 CN CN201110458542XA patent/CN102488245B/en not_active Expired - Fee Related
Patent Citations (4)
| 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 |
| CN101422213A (en) * | 2007-11-01 | 2009-05-06 | 株式会社竹田精工 | Frozen roasting method |
| CN102028256A (en) * | 2010-08-31 | 2011-04-27 | 福建省东山县海魁水产集团有限公司 | Process for preparing frozen roasted eel |
Non-Patent Citations (4)
| Title |
|---|
| 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. |
| 熊六凤等.鳗鲡的加工技术.《中国水产》.2005,(第4期),第69-70页. |
| 鳗鱼的营养价值和冷冻烤鳗的加工工艺;李小勇;《江西水产科技》;19981231(第3期);第25-26页 * |
| 鳗鲡的加工技术;熊六凤等;《中国水产》;20051231(第4期);第69-70页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102488245A (en) | 2012-06-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105639537A (en) | Processing technology of potato chips | |
| CN101779799A (en) | Preparation method of crisp Tilapia middle vertebrae leisure food | |
| CN106962799A (en) | A kind of preparation method of dried beef | |
| CN103584187A (en) | Instant shrimp product and production technology thereof | |
| CN102488245B (en) | Energy-saving eel roasting technology beneficial for improving product quality | |
| CN103190649A (en) | Crispy fish product and production method thereof | |
| CN103876134A (en) | Method for producing instant silkworm chrysalis puffed food | |
| CN105661377B (en) | Preparation method of high-protein low-calorie fish meat crisp chips | |
| CN105361111A (en) | Aloidis-laevis lentinus-edodes sauce and preparation method thereof | |
| CN103859477B (en) | Squid crisp pieces and processing method thereof | |
| CN104382093B (en) | Improve the processing method of fried fish-skin shortcakeization mouthfeel | |
| CN103815458A (en) | Manufacturing method for honeysuckle added spicy seeds | |
| CN105029282A (en) | Pure-natural steamed sweet potato food and production method thereof | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN106858379A (en) | The preparation method that a kind of steamed pork belly with preserved greens facilitates dish | |
| CN103478767A (en) | Processing method of oil-fried crisp fish | |
| CN105477382A (en) | Processing method for gastrodia elata decoction pieces | |
| CN108936409A (en) | A kind of quick-frozen roast eel processing method of spicy fennel taste | |
| CN103300419A (en) | Preparation method of pot-stewed fowl cod meat floss | |
| CN102987326A (en) | Shrimp flavor essence for frozen conditioning foods and preparation method thereof | |
| CN106722234A (en) | A kind of bacon production method | |
| CN103519207B (en) | Seasoning food taking chicken esophagi and glandular stomachs as raw materials | |
| CN103719940A (en) | Preparation method of canned fish | |
| CN103393028A (en) | Novel processing method of dried longan | |
| CN103932167B (en) | The double; two stone pot processing technique in a kind of Mount Huang |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130313 Termination date: 20161230 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |