CN102919896A - Chub minced fillet gel and preparation method thereof - Google Patents
Chub minced fillet gel and preparation method thereof Download PDFInfo
- Publication number
- CN102919896A CN102919896A CN2012104607141A CN201210460714A CN102919896A CN 102919896 A CN102919896 A CN 102919896A CN 2012104607141 A CN2012104607141 A CN 2012104607141A CN 201210460714 A CN201210460714 A CN 201210460714A CN 102919896 A CN102919896 A CN 102919896A
- Authority
- CN
- China
- Prior art keywords
- fish
- water
- flesh
- minced fillet
- chub
- 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
Abstract
The invention discloses a chub minced fillet gel and a preparation method of the chub minced fillet gel. The chub minced fillet gel is characterized in that the preparation method comprises the following steps: under an environment with temperature below 10 DEG C, using clean water to wash a chub without scales, fish head, internal organs or intima, collecting flesh from fish chine and fish belly, removing fish bones, using a meat grinder to mince the flesh; using a stirrer to uniformly slurry the minced flesh into minced fillet; placing the slurried minced fillet into a rinse tank, adding 4-5 times of water, slowly stirring and rinsing the minced fillet for two times and 15-20min; centrifugally dewatering the rinsed minced fillet for 4min at rotating speed of 3000r/min; cooling the dewatered flesh to be below 3 DEG C, beating for 5min; adding 3-4% of salt to beat for 10min; then, adding 2.5-7.5% of soybean 11S globulins, 0.2-1.5% of glutaminase and 0.2-1% of orange peel ethanol extract, mixing the mixture uniformly; filling the minced fillet into a mold; and placing the mold into a vacuum tank to degas for 3-5min at room temperature; placing the degassed minced fillet into water at 30-55 DEG C to perform water bath for 10-60 min; and then, placing the degassed minced fillet into water at 80-90 DEG C to perform water bath for 5-20 min, at last, obtaining the chub minced fillet gel. The chub minced fillet gel is good in elasticity and high in quality.
Description
Technical field
The present invention relates to a kind of minced fish gel, relate in particular to chub surimi gel of a kind of high resiliency, orange local flavor and preparation method thereof, belong to the aquatic food processing technique field.
Background technology
China is aquaculture big country, and output occupies first place, the world for years, and fresh-water fishes account for about 70% of fish total output.Chinese scholars generally believes that the fresh-water fishes deep processing is the important development direction of China's fish processing industry development.Silver carp is large kind of China fresh-water fishes, and rational Application silver carp resource improves added value, is one of direction of marine industry development.
The chub surimi gel is a kind of take silver carp meat as primary raw material, adds auxiliary material after rubbing and beats the adult fish slurry of bursting, and after moulding, adding thermocoagulation, obtains having the general name of elastic gel shape food.The chub surimi gel is nutritious, high protein, low fat, and the advantage such as instant is arranged, be easy to carry is liked by the consumer deeply, has become a kind of modern aquatic products processing food with development prospect.
The character such as the local flavor of minced fish gel, quality are to affect the consumer to one of key factor of its acceptance level.High-quality minced fish gel goods should have good local flavor, suppleness and elasticity.In recent years, Chinese scholar research has in these areas obtained some achievements.Such as 2007, China's patent (utilized microbial fermentation to improve the processing method of the rotten bowel lavage product special flavour of fish, application number: the preparation method that 200710052440.1) discloses the rotten product of a kind of flavor fish.2011, China's patent (pueraria lobata powder minced fillet product, number of patent application: 201110236793.3) disclose a kind of surimi product of root of kudzu vine local flavor.The elasticity of fish gruel is the important parameter in its quality evaluation system, adding TGase is important method, in numerous patents, application is arranged, such as China's patent open " a kind of method that improves elasticity of minced fish and prevent the rotten protein freeze denaturalization of fish " (application number: 201010548401.2) in 2010.Except adding the TG enzyme, adding protein, starch etc. also is the effective way of dealing with problems, wherein the most frequently used with albumen, comprises lactalbumin, soybean protein isolate etc.2010, China's patent discloses " the flexible preparation method of a kind of raising chub surimi " (application number: 201010556375.8), added lactalbumin, walnut powder, turned paddy ammonia phthalein amine enzyme, black tea polyphenol and oolong tea polyphenol, gained abalone elasticity of minced fish has improved 46.3% than contrast.2010, in patent " a kind of method that improves elasticity of minced fish and prevent the rotten protein freeze denaturalization of fish (application number: 201010548401.2) ", in, add freezing TG enzyme, calcium lactate, soybean protein isolate, Sodium Caseinate after, obtained preferably effect.In addition, in the rotten preparation process of fish, add antioxidant, can prevent the oxidation of grease, for quality and fresh-keeping the playing an important role of improving the fish gruel.At present, the antioxidant that uses in the food is changed to natural products by the BHT of chemical synthesis, in above-mentioned patent, is applied to the Polyphenols natural products.
Summary of the invention
Goal of the invention: the objective of the invention is elasticity and quality in order to improve the chub surimi gel, prolong the storage life of chub surimi gel, chub surimi gel of a kind of high resiliency, orange local flavor and preparation method thereof is provided.
Technical scheme: in order to achieve the above object, the present invention realizes that the technical scheme that purpose adopts is:
A kind of chub surimi gel prepares as follows,
In the environment below 10 ℃, will remove the silver carp of fish scale, fish head, internal organ and inner membrance with 5～10 ℃ clear water and clean, fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, adopt the meat grinder Minced Steak; With the flesh of fish that the rubs rotten shape of mixer homogenate adult fish, the fish gruel after the homogenate is put in the potcher, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min; After the rinsing with the rotating speed centrifugal dehydration 4min of 3000r/min.The flesh of fish after the dehydration is cooled to below 3 ℃, and the empty 5min that beats adds quality and beats the 10min that bursts for 3～4% salt that the flesh of fish adds quality; Add again 2.5～7.5%(w/w) Soy 11 S Globulins, 0.2～1.5% glutaminase, 0.2-1%(w/w) the orange peel ethanol extract stirs; With the rotten dress of fish mould, put into vacuum tank and carry out the degassed 3～5min of room temperature; Fish gruel after degassed places 30～55 ℃ of water-bath 10～60min; Then place 80～90 ℃ of water-bath 5～20min, obtain the chub surimi gel.
Wherein, described orange peel ethanol extract is by orange peel is ground into powder, and degreasing adds 40～80% ethanol in 1:10～30 ratios, extracted 1～3 hour; Then extract is removed filter residue, place Rotary Evaporators to carry out evaporation and concentration, obtain the orange peel ethanol extract.
Described dress mould is any in natural casing or the artificial casing.
The preparation method of a kind of chub surimi gel of the present invention comprises the steps:
In the environment below 10 ℃, will remove the silver carp of fish scale, fish head, internal organ and inner membrance with clear water and clean, fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, adopt the meat grinder Minced Steak; With the flesh of fish that the rubs rotten shape of mixer homogenate adult fish, the fish gruel after the homogenate is put in the potcher, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min; With the rotating speed centrifugal dehydration 4min of 3000r/min, the flesh of fish after the dehydration is cooled to below 3 ℃ after the rinsing, the empty 5min that beats adds quality and beats the 10min that bursts for 3～4% salt that the flesh of fish adds quality; Add again 2.5～7.5%(w/w) Soy 11 S Globulins, 0.2～1.5% glutaminase, 0.2-1%(w/w) the orange peel ethanol extract stirs; With the rotten dress of fish mould, put into vacuum tank and carry out the degassed 3～5min of room temperature; Fish gruel after degassed places 30～55 ℃ of water-bath 10～60min; Then place 80～90 ℃ of water-bath 5～20min, obtain the chub surimi gel.
Beneficial effect: the advantage that the present invention has and beneficial effect be mainly reflected in following some:
1, the present invention obtains peculiar flavour owing to adding the orange peel alcohol extract.Because the orange peel alcohol extract contains Flavonoid substances, have powerful antioxidation, can prevent on the one hand the generation of oxidation reaction in the fish gruel, the oxidation of prevention lipid material, the storage life that prolongs the chub surimi gel.On the other hand, eat body after, can resist free radical in the human body, be conducive to health.
2, the present invention adopts soybean 11S albumen to prepare gel, will exceed 20～30% than the chub surimi gel elastomer that adopts the soybean protein isolate preparation, has promoted the quality of minced fish gel.
3, the present invention utilizes the orange peel extract to prepare the chub surimi gel, has realized twice laid, turns waste into wealth, and is conducive to environmental protection.Preparation technology is simple simultaneously, and cost is low, and added value is high.
The specific embodiment
The present invention is described in further detail below by specific embodiment.
Embodiment 1
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 5%(w/w) Soy 11 S Globulin, 0.9% glutaminase, 0.5%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 50 ℃ of water-bath 30min.Then place 85 ℃ of water-bath 5min to obtain minced fish gel.
Embodiment 2
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 7.5%(w/w) Soy 11 S Globulin, 0.6% glutaminase, 1%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 55 ℃ of water-bath 40min.Then place 85 ℃ of water-bath 12min to obtain minced fish gel.
Embodiment 3
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 2.5%(w/w) Soy 11 S Globulin, 1.2% glutaminase, 0.2%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 35 ℃ of water-bath 60min.Then place 90 ℃ of water-bath 8min to obtain minced fish gel.
Embodiment 4
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 7.5%(w/w) Soy 11 S Globulin, 1.0% glutaminase, 0.4%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 45 ℃ of water-bath 10min.Then place 80 ℃ of water-bath 15min to obtain minced fish gel.
Embodiment 5
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 2.5%(w/w) Soy 11 S Globulin, 1.0% glutaminase, 0.5%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 35 ℃ of water-bath 50min.Then place 85 ℃ of water-bath 15min to obtain minced fish gel.
Embodiment 6
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 7.5%(w/w) Soy 11 S Globulin, 1.5% glutaminase, 0.3%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 30 ℃ of water-bath 60min.Then place 90 ℃ of water-bath 10min to obtain minced fish gel.
Embodiment 7
Clean silver carp, remove fish scale, fish head, internal organ and inner membrance etc., cold water (5～10 ℃) is cleaned.Fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, meat grinder carries out Minced Steak.The further homogenate of the flesh of fish that will blend with mixer becomes rotten shape, and the fish gruel is put in the potcher after the homogenate, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min.3000r/min centrifugal dehydration 4min after rinsing is finished, above operation is all in operation below 10 ℃.First the flesh of fish is cooled to below 3 ℃, the empty 5min that beats adds 3～4% salt and beats the 10min that bursts.Add again 5%(w/w) Soy 11 S Globulin, 0.2% glutaminase, 0.6%(w/w) orange peel second alcohol extract stirs.With the rotten dress of fish mould (natural casing, artificial casing), put into vacuum tank and carry out the degassed 3～5min of room temperature.Fish gruel after degassed places 55 ℃ of water-bath 10min.Then place 80 ℃ of water-bath 5min to obtain minced fish gel.
Claims (4)
1. chub surimi gel is characterized in that preparing by the following method:
In the environment below 10 ℃, will remove the silver carp of fish scale, fish head, internal organ and inner membrance with clear water and clean, fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, adopt the meat grinder Minced Steak; With the flesh of fish that the rubs rotten shape of mixer homogenate adult fish, the fish gruel after the homogenate is put in the potcher, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min; With the rotating speed centrifugal dehydration 4min of 3000r/min, the flesh of fish after the dehydration is cooled to below 3 ℃ after the rinsing, the empty 5min that beats adds quality and beats the 10min that bursts for 3～4% salt that the flesh of fish adds quality; Add again 2.5～7.5% Soy 11 S Globulins, 0.2～1.5% glutaminase, 0.2-1% orange peel ethanol extract stirs; With the rotten dress of fish mould, put into vacuum tank and carry out the degassed 3～5min of room temperature; Fish gruel after degassed places 30～55 ℃ of water-bath 10～60min; Then place 80～90 ℃ of water-bath 5～20min, obtain the chub surimi gel.
2. described a kind of chub surimi gel according to claim 1 is characterized in that described orange peel ethanol extract is by orange peel is ground into powder, and degreasing adds 40～80% ethanol in 1:10～30 ratios, extracted 1～3 hour; Then extract is removed filter residue, place Rotary Evaporators to carry out evaporation and concentration, obtain the orange peel ethanol extract.
3. described a kind of chub surimi gel according to claim 1 is characterized in that described dress mould is any in natural casing or the artificial casing.
4. the preparation method of a chub surimi gel is characterized in that comprising the steps:
In the environment below 10 ℃, will remove the silver carp of fish scale, fish head, internal organ and inner membrance with clear water and clean, fish ridge and fish sirloin are adopted meat, reject fishbone, fish-bone, adopt the meat grinder Minced Steak; With the flesh of fish that the rubs rotten shape of mixer homogenate adult fish, the fish gruel after the homogenate is put in the potcher, adds the water of 4～5 times of amounts, low rate mixing rinsing 2 times, and rinsing time is 15～20min; With the rotating speed centrifugal dehydration 4min of 3000r/min, the flesh of fish after the dehydration is cooled to below 3 ℃ after the rinsing, the empty 5min that beats adds quality and beats the 10min that bursts for 3～4% salt that the flesh of fish adds quality; Add again 2.5～7.5% Soy 11 S Globulins, 0.2～1.5% glutaminase, 0.2-1% orange peel ethanol extract stirs; With the rotten dress of fish mould, put into vacuum tank and carry out the degassed 3～5min of room temperature; Fish gruel after degassed places 30～55 ℃ of water-bath 10～60min; Then place 80～90 ℃ of water-bath 5～20min, obtain the chub surimi gel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104607141A CN102919896A (en) | 2012-11-15 | 2012-11-15 | Chub minced fillet gel and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012104607141A CN102919896A (en) | 2012-11-15 | 2012-11-15 | Chub minced fillet gel and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102919896A true CN102919896A (en) | 2013-02-13 |
Family
ID=47634941
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012104607141A Pending CN102919896A (en) | 2012-11-15 | 2012-11-15 | Chub minced fillet gel and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102919896A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609835A (en) * | 2013-11-22 | 2014-03-05 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN104621626A (en) * | 2015-02-09 | 2015-05-20 | 福州大学 | Food containing rich asparagus protein |
| CN104783232A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing fish balls |
| CN105380141A (en) * | 2015-11-12 | 2016-03-09 | 福建农林大学 | Egg white minced chub fillet and preparation method thereof |
| CN106689638A (en) * | 2016-12-21 | 2017-05-24 | 江苏大学 | Preparation method of soft silver carp myosin gel |
| CN109170648A (en) * | 2018-10-30 | 2019-01-11 | 中国海洋大学 | A kind of preparation method not rinsing compound sturgeon gruel and gel product |
| CN109329776A (en) * | 2018-10-08 | 2019-02-15 | 天津农学院 | A kind of shortening liquid meat and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301091A (en) * | 2008-07-04 | 2008-11-12 | 张海波 | Health care minced fish and preparation thereof |
-
2012
- 2012-11-15 CN CN2012104607141A patent/CN102919896A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301091A (en) * | 2008-07-04 | 2008-11-12 | 张海波 | Health care minced fish and preparation thereof |
Non-Patent Citations (3)
| Title |
|---|
| 张俊杰等: "鲢鱼鱼糜的研究和应用", 《渔业现代化》 * |
| 林林等: "新会陈皮中总黄酮的提取工艺", 《广东药学院学报》 * |
| 焦道龙: "鲢鱼鱼糜的加工工艺以及相关特性的研究", 《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103609835A (en) * | 2013-11-22 | 2014-03-05 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN103609835B (en) * | 2013-11-22 | 2015-04-22 | 浙江海洋学院 | Method for improving water-retaining property of myofibrillar protein gel of frozen fish |
| CN104621626A (en) * | 2015-02-09 | 2015-05-20 | 福州大学 | Food containing rich asparagus protein |
| CN104783232A (en) * | 2015-04-27 | 2015-07-22 | 福建省水手食品有限公司 | Method for preparing fish balls |
| CN104783232B (en) * | 2015-04-27 | 2016-09-07 | 福建省水手食品有限公司 | A kind of fish ball preparation method |
| CN105380141A (en) * | 2015-11-12 | 2016-03-09 | 福建农林大学 | Egg white minced chub fillet and preparation method thereof |
| CN106689638A (en) * | 2016-12-21 | 2017-05-24 | 江苏大学 | Preparation method of soft silver carp myosin gel |
| CN109329776A (en) * | 2018-10-08 | 2019-02-15 | 天津农学院 | A kind of shortening liquid meat and preparation method thereof |
| CN109170648A (en) * | 2018-10-30 | 2019-01-11 | 中国海洋大学 | A kind of preparation method not rinsing compound sturgeon gruel and gel product |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102919896A (en) | Chub minced fillet gel and preparation method thereof | |
| CN102960749A (en) | Machining method of recombined puffed pigskin | |
| CN102657341B (en) | Processing method for convenient rice wine soaking duck food | |
| CN101773255B (en) | Fermentation production method for offal fish sausage | |
| CN101715974A (en) | Method for making stewed duck with bean sauce | |
| CN102551106B (en) | Method for producing low-fat composite fish flesh and goose sausages | |
| CN103404911A (en) | Liquor-marinated fish processing technology | |
| CN102919892A (en) | Making method of fish cake containing spanish mackerel and sea tangle | |
| CN110037254A (en) | A kind of preparation method and its device of fish bean curd | |
| CN103263021A (en) | Fresh yak meat tenderizing method | |
| CN104397766A (en) | Method for preparing high-quality low-salt minced grass carp | |
| CN106262011A (en) | A kind of preparation method of Penaeus vannamei meat paste | |
| CN110150582A (en) | Both ends crow minced pork cake and preparation method thereof | |
| CN102551087A (en) | Method for preparing goose sausages by using obsolete old gooses | |
| CN103766953A (en) | Flavor tea fish sausage and processing method thereof | |
| CN101933637A (en) | Concentrated solid fish and prawn meat soup base and preparing method | |
| CN107744108A (en) | A kind of preparation method of sturgeon minced fillet | |
| CN104757605A (en) | Method for preparing minced fish sausages with fish skin gelatin | |
| CN103947818B (en) | A kind of preparation method of squid active peptide | |
| CN101999703A (en) | Method for preparing compound bag-packaged fish balls in clear soup | |
| CN104489757B (en) | A kind of catfish minced fillet rinses defishying method | |
| CN104719989A (en) | Method for removing sour-astringent taste from Peruvian squid | |
| CN103222617B (en) | Method for producing fish head sauce improving sleeping | |
| CN102488235B (en) | Method for processing salame rich in crude fiber | |
| CN108813431A (en) | A kind of fast method for preparing of sturgeon dried meat floss |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130213 |