CN103610128A - 一种风味秋刀鱼的加工方法 - Google Patents
一种风味秋刀鱼的加工方法 Download PDFInfo
- Publication number
- CN103610128A CN103610128A CN201310633828.6A CN201310633828A CN103610128A CN 103610128 A CN103610128 A CN 103610128A CN 201310633828 A CN201310633828 A CN 201310633828A CN 103610128 A CN103610128 A CN 103610128A
- Authority
- CN
- China
- Prior art keywords
- saury
- processing method
- taste
- local flavor
- carry out
- 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.)
- Granted
Links
- 241001149724 Cololabis adocetus Species 0.000 title claims abstract description 74
- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 235000019640 taste Nutrition 0.000 claims abstract description 25
- 230000001954 sterilising effect Effects 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 7
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 235000013599 spices Nutrition 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000009461 vacuum packaging Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000019654 spicy taste Nutrition 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004806 packaging method and process Methods 0.000 abstract 3
- 238000005406 washing Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 241000251468 Actinopterygii Species 0.000 description 4
- 230000008595 infiltration Effects 0.000 description 4
- 238000001764 infiltration Methods 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 239000000341 volatile oil Substances 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 235000002566 Capsicum Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 244000263375 Vanilla tahitensis Species 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 235000019633 pungent taste Nutrition 0.000 description 2
- 235000005254 Allium ampeloprasum Nutrition 0.000 description 1
- 240000006108 Allium ampeloprasum Species 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- 235000019890 Amylum Nutrition 0.000 description 1
- 240000003291 Armoracia rusticana Species 0.000 description 1
- 235000011330 Armoracia rusticana Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 235000007862 Capsicum baccatum Nutrition 0.000 description 1
- 244000020518 Carthamus tinctorius Species 0.000 description 1
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 1
- 240000000467 Carum carvi Species 0.000 description 1
- 235000005747 Carum carvi Nutrition 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- 235000003392 Curcuma domestica Nutrition 0.000 description 1
- 244000008991 Curcuma longa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000007303 Thymus vulgaris Nutrition 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 239000001728 capsicum frutescens Substances 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000003373 curcuma longa Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000001585 thymus vulgaris Substances 0.000 description 1
- 235000013976 turmeric Nutrition 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- 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
- A23L27/84—Flavour masking or reducing agents
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Description
Claims (5)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310633828.6A CN103610128B (zh) | 2013-11-29 | 2013-11-29 | 一种风味秋刀鱼的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310633828.6A CN103610128B (zh) | 2013-11-29 | 2013-11-29 | 一种风味秋刀鱼的加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103610128A true CN103610128A (zh) | 2014-03-05 |
CN103610128B CN103610128B (zh) | 2015-06-17 |
Family
ID=50160864
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310633828.6A Active CN103610128B (zh) | 2013-11-29 | 2013-11-29 | 一种风味秋刀鱼的加工方法 |
Country Status (1)
Country | Link |
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CN (1) | CN103610128B (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054122A (zh) * | 2015-08-18 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | 一种调味秋刀鱼串 |
CN108175053A (zh) * | 2017-12-22 | 2018-06-19 | 湖南喜味佳生物科技有限公司 | 一种酸辣即食淡水鱼制品及其制备方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101254003A (zh) * | 2008-04-03 | 2008-09-03 | 浙江工商大学 | 一种半干调味鱼食品的制备方法 |
CN102028261A (zh) * | 2010-11-15 | 2011-04-27 | 刘富来 | 一种卤味鱼加工方法 |
CN102715563A (zh) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | 一种雪菜墨鱼及其制作方法 |
CN102726762A (zh) * | 2012-05-31 | 2012-10-17 | 苏州市好得睐美食食品有限责任公司 | 一种清溜鱼片及其制作方法 |
-
2013
- 2013-11-29 CN CN201310633828.6A patent/CN103610128B/zh active Active
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101254003A (zh) * | 2008-04-03 | 2008-09-03 | 浙江工商大学 | 一种半干调味鱼食品的制备方法 |
CN102028261A (zh) * | 2010-11-15 | 2011-04-27 | 刘富来 | 一种卤味鱼加工方法 |
CN102715563A (zh) * | 2012-05-31 | 2012-10-10 | 苏州市好得睐美食食品有限责任公司 | 一种雪菜墨鱼及其制作方法 |
CN102726762A (zh) * | 2012-05-31 | 2012-10-17 | 苏州市好得睐美食食品有限责任公司 | 一种清溜鱼片及其制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105054122A (zh) * | 2015-08-18 | 2015-11-18 | 蓬莱京鲁渔业有限公司 | 一种调味秋刀鱼串 |
CN108175053A (zh) * | 2017-12-22 | 2018-06-19 | 湖南喜味佳生物科技有限公司 | 一种酸辣即食淡水鱼制品及其制备方法 |
Also Published As
Publication number | Publication date |
---|---|
CN103610128B (zh) | 2015-06-17 |
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Legal Events
Date | Code | Title | Description |
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PB01 | 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 | ||
PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A processing method of flavor saury Effective date of registration: 20211118 Granted publication date: 20150617 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
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PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230222 Granted publication date: 20150617 Pledgee: PENGLAI HUIYANG FOOD Co.,Ltd. Pledgor: PENGLAI JINGLU FISHERY Co.,Ltd. Registration number: Y2021980012672 |
|
PC01 | Cancellation of the registration of the contract for pledge of patent right |