CN103549383B - Instant fish paste product and preparation method thereof - Google Patents
Instant fish paste product and preparation method thereof Download PDFInfo
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- CN103549383B CN103549383B CN201310576815.XA CN201310576815A CN103549383B CN 103549383 B CN103549383 B CN 103549383B CN 201310576815 A CN201310576815 A CN 201310576815A CN 103549383 B CN103549383 B CN 103549383B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 229940023462 paste product Drugs 0.000 title abstract 5
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- 230000004151 fermentation Effects 0.000 claims abstract description 23
- 230000029087 digestion Effects 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 239000004744 fabric Substances 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
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- 239000003921 oil Substances 0.000 claims description 12
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- 235000020995 raw meat Nutrition 0.000 claims description 12
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- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
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- 229910001710 laterite Inorganic materials 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000170916 Paeonia officinalis Species 0.000 claims description 4
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 4
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- 240000003889 Piper guineense Species 0.000 claims description 4
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- 241000353135 Psenopsis anomala Species 0.000 claims description 4
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 4
- 244000000231 Sesamum indicum Species 0.000 claims description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
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- 239000001511 capsicum annuum Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 239000000312 peanut oil Substances 0.000 claims description 4
- 238000010298 pulverizing process Methods 0.000 claims description 4
- 238000012216 screening Methods 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- 238000003307 slaughter Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 210000001835 viscera Anatomy 0.000 claims description 4
- 235000014101 wine Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 abstract description 7
- 235000013305 food Nutrition 0.000 abstract description 6
- 240000004760 Pimpinella anisum Species 0.000 abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 5
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000002689 soil Substances 0.000 abstract description 4
- 241000233866 Fungi Species 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 239000012267 brine Substances 0.000 abstract 2
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000008429 bread Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
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- 235000007265 Myrrhis odorata Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
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- 238000000034 method Methods 0.000 description 2
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- 235000019733 Fish meal Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000004467 fishmeal Substances 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to an instant fish paste product and a preparation method thereof. The instant fish paste product is prepared by the steps: by taking wild small trashes as a raw material, carrying out sorting, fish digestion, fermenting, oil frying, crushing, fishy smell removing, stir-frying and seasoning. The instant fish paste product is rich in nutrients, adopts pure natural green foods as raw materials, is free from any preservatives, integrates of multiple nutrients and is conveniently stored, transported and used; in addition, in the fermentation process, a sealed vessel containing brine is wrapped by virtue of wet cloth to carry out cooling, and the fragrance of aniseed is relatively well extracted; the brine and the fishes are poured into a fermentation tank, the fermentation tank is buried for 30cm beneath the ground by virtue of red soil, and a plurality of fungi in the soil can enable fish paste to be relatively thick in taste; and the instant fish paste product is suitable for cooking various dishes and can also be used as a table product.
Description
Technical field
The present invention relates to a kind of food, particularly relate to a kind of alec instant product and preparation method thereof.
Background technology
Along with the increase of lake catching intensity, China's fishery resources decay year by year, the middle low-value small fish output of fresh water fishing presents ascendant trend, account for the 42%-50% of fresh water fishing amount, about 20% is accounted for, owing to lacking deep working method and the flesh of fish is not easily fresh-keeping, migration inconvenience wherein for food processing, current small fish is mainly made fish meal or is directly made feed and uses, and resource is not fully used.
Summary of the invention
Technical problem to be solved by this invention is: provide a kind of alec instant product and preparation method thereof, and this product is applicable to the various vegetable of culinary art, also can be used as the use of going with rice or bread, raw material is fully natural green food, not containing any anticorrisive agent, integrate multiple nutrients, and store, transport, easy to use.
The technical scheme that the problem that the present invention is the above-mentioned proposition of solution adopts is:
A preparation method for alec, comprises following processing step: select materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning.
The preparation method of described a kind of alec, comprises following processing step:
<1>, to select materials: the long 7-15cm of screening body, the small fish of body weight 20-150 gram, slaughters, except internal organ, and cleaned standby seam;
The digestion of <2>, fish: get cassia bark 0.3-0.8 part by weight, pepper 0.5-1 part, cloves 0.4-0.7 part, anistree 0.5-1 part, fennel 0.3-0.6 part and salt 0.1-0.6 part put into pot, add the mediation of cold water 90-120 part, then the small fish 8-12 part after shaping is put in order in pot, carry out boiling 0.4-0.5 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiled is poured into airtight container, with wet cloth the closed container that bittern is housed encased and lower the temperature, until bittern drop to 33-37 spend time, small fish after bittern and digestion is poured in fermentation tank, bury with laterite, burying depth is after 20-30 centimetre, 7-9 hour, fish is pulled out to carry out air-dry, contacts 8-10 hour in sunlight ventilation with air;
<4>, fried: in deep fryer, to put 28-32 weight portion vegetable oil, rise to the small fish after putting into fermentation when 80-90 spends until oil temperature, explode to pull out when turning golden yellow and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: 0.5-1 weight portion medicinal liquor is sprayed to fourth shape fish suede, places 1.5-2.5 hour, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, pack up when fourth shape fish suede color turns Huang;
<7>, frying seasoning: put 1-1.5 weight portion vegetable oil in frying pan, until oil temperature rise to 70-80 spend time, drop into paprika 0.2-0.3 part to frying pan simultaneously and remove the fourth shape fish suede after raw meat, the anistree 0.08-0.12 part after grinding is dropped into afterwards successively in frying pan, Chinese prickly ash 0.08-0.12 part and cassia bark 0.2-0.35 part, vinegar 0.7-1 part is dropped in time frying and turn maroon to fourth shape fish suede, white sugar 0.2-0.35 part and cooking wine 0.2-0.35 part is dropped into after 2-3 minute, until fourth shape fish suede turn peony drop into grinding simultaneously after melon seeds 0.7-2 part, shelled peanut 0.7-2 part, sesame 0.3-1 part, wait again and within 4-10 minute, put into salt 0.5-2 part, monosodium glutamate 0.4-1 part low baking temperature boils, boil to liquid level when not going out steam, put into 1-3 part cold water in pot to continue to boil, boil 8-12 minute again when liquid and solid separate after, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.008-0.015:0.002-0.007:0.008-0.012:0.03-0.05:0.04-0.06: 0.008-0.012:0.07-0.09:4-7.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, and weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil, peanut oil or rapeseed oil.
Vegetable oil described in step 7 is soybean oil, peanut oil or rapeseed oil.
Alec instant product obtained by said method.
Beneficial effect of the present invention is: 1, with wild small fish for raw material, through selecting materials, the digestion of fish, fermentation, fried, pulverize, remove raw meat, frying seasoning obtains, having nutritious, raw material is fully natural green food, not containing any anticorrisive agent, integrate multiple nutrients, and store, transport, easy to use; 2, use wet cloth that the closed container that bittern is housed is encased to lower the temperature, better propose the fragrance of aniseed; 3, bittern and fish are poured in fermentation tank, carry out burying 30 centimetres of fermentations with laterite, in soil, have some fungies that alec can be made stronger; 4, this product is applicable to the various vegetable of culinary art, also can be used as the use of going with rice or bread.
Detailed description of the invention
Embodiment 1, the preparation method of a kind of alec described in this detailed description of the invention, comprises following processing step:
<1>, to select materials: the long 8cm of screening body, the small fish that body weight is 50 grams, slaughters, except internal organ, and cleaned standby seam;
The digestion of <2>, fish: get 0.5 part, cassia bark by weight, 0.8 part, pepper, cloves 0.65 part, anistree 0.77 part, pot put into by 0.56 part, fennel and salt 0.2 part, add the mediation of 100 parts, cold water, then the small fish after shaping 10 parts is put in order in pot, carry out boiling 0.5 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiled is poured into airtight container, with wet cloth the closed container that bittern is housed encased and lower the temperature, when bittern drops to 35 degree, small fish after bittern and digestion is poured in fermentation tank, bury with laterite, burying depth is 30 centimetres, after 8 hours, fish is pulled out to carry out air-dry, contacts 9 hours in sunlight ventilation with air;
<4>, fried: in deep fryer, to put 30 weight portion vegetable oil, when oil temperature rises to 85 degree, put into the small fish after fermentation, explode to pull out when turning golden yellow and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: 1 weight portion medicinal liquor is sprayed to fourth shape fish suede, places 2 hours, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, pack up when fourth shape fish suede color turns Huang;
<7>, frying seasoning: put 1.1 weight portion vegetable oil in frying pan, when oil temperature rises to 75 degree, drop into paprika 0.28 part to frying pan simultaneously and remove the fourth shape fish suede after raw meat, the anise 0.1 part after grinding is dropped into afterwards successively in frying pan, 0.1 part, Chinese prickly ash and 0.3 part, cassia bark, vinegar 0.8 part is dropped in time frying and turn maroon to fourth shape fish suede, white sugar 0.3 part and cooking wine 0.3 part is dropped into after 2 minutes, until fourth shape fish suede turn peony drop into grinding simultaneously after 1 part, melon seeds, 1 part, shelled peanut, sesame 0.5 part, wait again and within 5 minutes, put into salt 1 part, monosodium glutamate 0.5 part of low baking temperature boils, boil to liquid level when not going out steam, put into 1 part of cold water in pot to continue to boil, boil 10 minutes again when liquid and solid separate after, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, and weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil.
Vegetable oil described in step 7 is soybean oil.
Embodiment 2, the preparation method of a kind of alec described in this detailed description of the invention, comprises following processing step:
<1>, to select materials: the long 10cm of screening body, the small fish that body weight is 100 grams, slaughters, except internal organ, and cleaned standby seam;
The digestion of <2>, fish: get 0.6 part, cassia bark by weight, 0.8 part, pepper, cloves 0.75 part, anistree 0.8 part, pot put into by 0.65 part, fennel and salt 0.3 part, add the mediation of 120 parts, cold water, then the small fish after shaping 10 parts is put in order in pot, carry out boiling 0.6 hour;
<3>, fermentation: after taking the dish out of the pot, the bittern boiled is poured into airtight container, with wet cloth the closed container that bittern is housed encased and lower the temperature, when bittern drops to 36 degree, small fish after bittern and digestion is poured in fermentation tank, bury with laterite, burying depth is 25 centimetres, after 8 hours, fish is pulled out to carry out air-dry, contacts 10 hours in sunlight ventilation with air;
<4>, fried: in deep fryer, to put 30 weight portion vegetable oil, when oil temperature rises to 88 degree, put into the small fish after fermentation, explode to pull out when turning golden yellow and drench oil;
<5>, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
<6>, remove raw meat: 1.1 weight portion medicinal liquor are sprayed to fourth shape fish suede, places 2 hours, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, pack up when fourth shape fish suede color turns Huang;
<7>, frying seasoning: put 1.2 weight portion vegetable oil in frying pan, when oil temperature rises to 72 degree, drop into paprika 0.25 part to frying pan simultaneously and remove the fourth shape fish suede after raw meat, the anise 0.12 part after grinding is dropped into afterwards successively in frying pan, 0.12 part, Chinese prickly ash and 0.28 part, cassia bark, vinegar 0.75 part is dropped in time frying and turn maroon to fourth shape fish suede, white sugar 0.28 part and cooking wine 0.28 part is dropped into after 2 minutes, until fourth shape fish suede turn peony drop into grinding simultaneously after 1.2 parts, melon seeds, 1.2 parts, shelled peanut, sesame 0.6 part, wait again and within 5 minutes, put into salt 1.5 parts, monosodium glutamate 0.7 part of low baking temperature boils, boil to liquid level when not going out steam, put into 1.5 parts of cold water in pot to continue to boil, boil 10 minutes again when liquid and solid separate after, can take the dish out of the pot.
Medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, and weight ratio is 0.01:0.005:0.01:0.04:0.05:0.01:0.08:5.
Vegetable oil described in step 4 is soybean oil.
Vegetable oil described in step 7 is soybean oil.
The beneficial effect of this detailed description of the invention is: 1, with wild small fish for raw material, through selecting materials, the digestion of fish, fermentation, fried, pulverize, remove raw meat, frying seasoning obtains, having nutritious, raw material is fully natural green food, not containing any anticorrisive agent, integrate multiple nutrients, and store, transport, easy to use; 2, use wet cloth that the closed container that bittern is housed is encased to lower the temperature, better propose the fragrance of aniseed; 3, bittern and fish are poured in fermentation tank, carry out burying 30 centimetres of fermentations with laterite, in soil, have some fungies that alec can be made stronger; 4, this product is applicable to the various vegetable of culinary art, also can be used as the use of going with rice or bread.
Specific embodiments of the invention are not construed as limiting the invention, and every employing analog structure of the present invention and change, all in protection scope of the present invention.
Claims (6)
1. a preparation method for alec, is characterized in that comprising following processing step: select materials, the digestion of fish, fermentation, fried, pulverize, go raw meat, frying seasoning, concrete operation step is:
< 1 >, to select materials: the long 7-15cm of screening body, the small fish of body weight 20-150 gram, slaughters, except internal organ, and cleaned standby seam;
The digestion of < 2 >, fish: get cassia bark 0.3-0.8 part by weight, pepper 0.5-1 part, cloves 0.4-0.7 part, anistree 0.5-1 part, fennel 0.3-0.6 part and salt 0.1-0.6 part put into pot, add the mediation of cold water 90-120 part, then the small fish 8-12 part after shaping is put in order in pot, carry out boiling 0.4-0.5 hour;
< 3 >, fermentation: after taking the dish out of the pot, the bittern boiled is poured into airtight container, with wet cloth the closed container that bittern is housed encased and lower the temperature, until bittern drop to 33-37 spend time, small fish after bittern and digestion is poured in fermentation tank, bury with laterite, burying depth is after 20-30 centimetre, 7-9 hour, fish is pulled out to carry out air-dry, contacts 8-10 hour in sunlight ventilation with air;
< 4 >, fried: in deep fryer, to put 28-32 weight portion vegetable oil, rise to the small fish after putting into fermentation when 80-90 spends until oil temperature, explode to pull out when turning golden yellow and drench oil;
< 5 >, pulverizing: manually the small fish after fried is pulverized into fourth shape fish suede, put into clean container;
< 6 >, remove raw meat: 0.5-1 weight portion medicinal liquor is sprayed to fourth shape fish suede, places 1.5-2.5 hour, treat that fourth shape fish suede absorbs medicinal liquor completely, then be put into airing under sunlight, pack up when fourth shape fish suede color turns Huang;
< 7 >, frying seasoning: put 1-1.5 weight portion vegetable oil in frying pan, until oil temperature rise to 70-80 spend time, drop into paprika 0.2-0.3 part to frying pan simultaneously and remove the fourth shape fish suede after raw meat, the anistree 0.08-0.12 part after grinding is dropped into afterwards successively in frying pan, Chinese prickly ash 0.08-0.12 part and cassia bark 0.2-0.35 part, vinegar 0.7-1 part is dropped in time frying and turn maroon to fourth shape fish suede, white sugar 0.2-0.35 part and cooking wine 0.2-0.35 part is dropped into after 2-3 minute, until fourth shape fish suede turn peony drop into grinding simultaneously after melon seeds 0.7-2 part, shelled peanut 0.7-2 part, sesame 0.3-1 part, wait again and within 4-10 minute, put into salt 0.5-2 part, monosodium glutamate 0.4-1 part low baking temperature boils, boil to liquid level when not going out steam, put into 1-3 part cold water in pot to continue to boil, boil 8-12 minute again when liquid and solid separate after, can take the dish out of the pot.
2. the preparation method of a kind of alec as claimed in claim 1, it is characterized in that: the medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.008-0.015: 0.002-0.007: 0.008-0.012: 0.03-0.05: 0.04-0.06: 0.008-0.012: 0.07-0.09: 4-7.
3. the preparation method of a kind of alec as claimed in claim 2, is characterized in that: the medicinal liquor described in step 6 contains the root of Dahurain angelica, cloves, wild peach, spiceleaf, hawthorn, gingko, yellow rice wine and rice wine, weight ratio is 0.01: 0.005: 0.01: 0.04: 0.05: 0.01: 0.08: 5.
4. the preparation method of a kind of alec as claimed in claim 1, is characterized in that: the vegetable oil described in step 4 is soybean oil, peanut oil or rapeseed oil.
5. the preparation method of a kind of alec as claimed in claim 1, is characterized in that: the vegetable oil described in step 7 is soybean oil, peanut oil or rapeseed oil.
6. the alec instant product obtained by any one of claim 1 to 5 preparation method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310576815.XA CN103549383B (en) | 2013-11-10 | 2013-11-10 | Instant fish paste product and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310576815.XA CN103549383B (en) | 2013-11-10 | 2013-11-10 | Instant fish paste product and preparation method thereof |
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| CN103549383A CN103549383A (en) | 2014-02-05 |
| CN103549383B true CN103549383B (en) | 2015-03-25 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104286959A (en) * | 2014-09-22 | 2015-01-21 | 江苏中洋集团股份有限公司 | Preparation method of leisure grain-marinated sturgeons |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105266135A (en) * | 2015-12-04 | 2016-01-27 | 湖南海佳食品科技有限公司 | Caviar and preparation method thereof |
| CN105707749A (en) * | 2016-03-08 | 2016-06-29 | 马鞍山市十月丰食品有限公司 | Making method of barbecue fish sauce |
| CN106666489B (en) * | 2016-12-09 | 2021-04-09 | 广东美味鲜调味食品有限公司 | Fish roe sauce and preparation method thereof |
| CN106616891A (en) * | 2016-12-30 | 2017-05-10 | 广西大学 | Method for making faint scent type fermented fish sauce |
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| KR100375171B1 (en) * | 2000-07-21 | 2003-03-06 | 유한회사 탐라식품 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| WO2004045310A1 (en) * | 2002-11-21 | 2004-06-03 | Unilever N.V. | Process for preparing a fish sauce and a seasoning based on fermented fish |
| CN102511779B (en) * | 2012-01-13 | 2013-02-27 | 百洋水产集团股份有限公司 | Fish paste ready-to-eat product and preparation method thereof |
| CN102754820B (en) * | 2012-08-03 | 2013-08-07 | 长沙理工大学 | Method for producing fermented fish paste |
| CN103284124A (en) * | 2013-05-25 | 2013-09-11 | 陈夫光 | Fish meat paste and preparation method thereof |
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