CN104041854A - 一种风味鱼制品加工工艺与非热杀菌方法 - Google Patents
一种风味鱼制品加工工艺与非热杀菌方法 Download PDFInfo
- Publication number
- CN104041854A CN104041854A CN201310075769.5A CN201310075769A CN104041854A CN 104041854 A CN104041854 A CN 104041854A CN 201310075769 A CN201310075769 A CN 201310075769A CN 104041854 A CN104041854 A CN 104041854A
- Authority
- CN
- China
- Prior art keywords
- ultrahigh
- fish
- pressure
- flavor
- liters
- 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
- 238000000034 method Methods 0.000 title claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 title claims abstract description 25
- 238000004659 sterilization and disinfection Methods 0.000 title claims abstract description 21
- 238000012545 processing Methods 0.000 title abstract description 13
- 238000005516 engineering process Methods 0.000 title abstract description 10
- 235000013332 fish product Nutrition 0.000 title abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 24
- 235000019634 flavors Nutrition 0.000 claims abstract description 24
- 230000008569 process Effects 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 4
- WHMDKBIGKVEYHS-IYEMJOQQSA-L Zinc gluconate Chemical compound [Zn+2].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O WHMDKBIGKVEYHS-IYEMJOQQSA-L 0.000 claims abstract description 4
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 4
- 239000011780 sodium chloride Substances 0.000 claims abstract description 4
- 235000011478 zinc gluconate Nutrition 0.000 claims abstract description 4
- 239000011670 zinc gluconate Substances 0.000 claims abstract description 4
- 229960000306 zinc gluconate Drugs 0.000 claims abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 238000006424 Flood reaction Methods 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 239000008103 glucose Substances 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 244000005700 microbiome Species 0.000 claims description 2
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000007858 starting material Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- 239000013505 freshwater Substances 0.000 description 7
- 241000894006 Bacteria Species 0.000 description 5
- 239000000243 solution Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 210000000170 cell membrane Anatomy 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 241001275898 Mylopharyngodon piceus Species 0.000 description 1
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 241000269841 Thunnus albacares Species 0.000 description 1
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 238000009360 aquaculture Methods 0.000 description 1
- 244000144974 aquaculture Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- DNJIEGIFACGWOD-UHFFFAOYSA-N ethanethiol Chemical compound CCS DNJIEGIFACGWOD-UHFFFAOYSA-N 0.000 description 1
- 230000009246 food effect Effects 0.000 description 1
- 235000021471 food effect Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000019604 hot taste sensations Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000009545 invasion Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 108060006633 protein kinase Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 210000001835 viscera Anatomy 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
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)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
本发明公开了一种风味鱼制品加工工艺与非热杀菌方法,包括剖杀、清洗、调味、包装、超高压杀菌步骤。所述的调味步骤为将处理后的厚度为10~15mm的鱼块置于调味液中,在10℃~15℃温度条件下浸渍1~2小时。配制的调味液配比为:4%的食盐水1000升、浓度为50%的葡萄糖液20升、10%的葡萄糖酸锌液10升、浓度为10%的植物乳杆菌发酵剂20升。将调味后的鱼块进行真空包装,采用超高压杀菌处理,在室温下,加压至100~300MPa,保压10~20min,处理2次,可以杀灭常规微生物,再结合低温保鲜技术,可达到调味入味更佳、商业的无菌的应用要求。
Description
技术领域
本发明设计了一种风味鱼产品加工工艺,属于食品加工冷杀菌技术领域。
背景技术
我国有丰富的淡水鱼资源,淡水鱼类鱼肉质好,营养丰富,季节性容易掌握,以新鲜销售为主。但由于淡水鱼本身的骨刺细小而且不易去除,加工难度要大于目前应用较多的海产鱼,同时淡水鱼由于生长在池塘或湖泊中,不可避免地带有土腥昧等缺点,目前淡水鱼利用率不高,加工比例非常低,淡水鱼加工的薄弱环节制约了淡水养殖业的发展。
我国对水产采用腌制加工历史由来已久,腌制主要是通过添加食盐的方式降低鱼体水分活度,从而抑制细菌繁殖和鱼体蛋白分解,达到延缓鱼腐败的目的,同时食盐溶液还能除去鱼体上的腥臭味。但往往在加工过程中未得到有效的处理,可导致大量的霉菌入侵,容易使腌制的产品发生霉变,食用后影响身体健康。
近年来,应用生物发酵技术对全鱼制品、鱼块制品、鱼糜制品进行了较多的研究,主要集中于发酵菌种选育、发酵过程引起的产品性能变化、制品保藏技术等领域,在菌种选育及贮藏技术、鱼制品生物发酵技术上取得了一定进展,但在产业化上还未形成比较成熟的标准化成套技术及工艺,也未能取得大规模的工业化应用。
食品杀菌处理就是以食品原料、加工品为对象,通过对引起食品变质的主要因素-微生物的杀菌及除菌,达到食品品质的稳定化,有效延长食品的保质期,并因此降低食品中有害细菌在存活数量,避免活菌的摄入引起人体感染或预先在食品中产生的细菌毒素导致人类中毒。
食品超高压杀菌技术就是将食品密封于高压容器,在静高压下处理一段时间,以达到食品保藏的目的。超高压技术可以破坏细菌的细胞膜,使酶失活,导致细胞形态的改变,细胞膜破坏认为是高压致死细菌的主要原因。与热处理方法相比较,超高压技术对食品作用均一、迅速且无体积和形状的限制,对风味物质、色素等小分子物质的天热机构无影响,能较好的保持食品的原汁、原味及营养成分等。
发明内容
本发明的发明目的是为了克服现有技术的不足,提供一种风味鱼制品加工工艺与非热杀菌方法,采用超高压杀菌处理,在较短的时间内,使风味鱼制品调味效果更佳以及达到商业的无菌状态。
发明是通过以下技术方案来实现的:一种风味鱼制品加工工艺与非热杀菌方法,包括剖杀、清洗、调味、包装、超高压杀菌步骤。
(1)调味剂的配制
该调味剂的配比为:1%的食盐水1000升,浓度为50%的葡萄糖液20升,10%的葡萄糖酸锌液10升,浓度为10%的植物乳杆菌发酵剂20升;
(2)调味
将整理后的厚度为10~15mm鱼块放在上述配制的调味剂中,控制温度为10~15℃,浸渍1~2小时;
(3)超高压杀菌处理
将真空包装后的鱼块放入超高压容器中处理,在室温下,加压至100~300MPa,保压10~20min,然后泄压,处理2次。
本发明的有益效果是:
(1)超高压杀菌技术是一种冷加工技术,可在常温或者较低温度下杀死细菌等微生物,而食品的天热味道、风味和营养价值不受或很少受影响;
(2)在风味鱼制品调味液中,加入益生菌、锌离子,增加底物浓度激活酶,使生物酶发生作用,大量繁殖益生菌,抑止霉菌生成,使入味后的产品具有浓郁的乳香味;
(3)经过超高压处理后,使鱼块的质构得到了改善,弹性提高20%以上。
加工得到的风味鱼产品盐分含量在5%以内、常温可保藏120天、肉质口感弹性好,无土腥味,产生益生物质,营养价值高。
具体实施方式
下面将详细说明本发明的具体实施方式:
采用青鱼或草鱼,进行以下步骤的操作:
1、对原料进行预处理
将鲜鱼剖膛,去鳞、去腮,去内脏,清洗干净。
2、浸渍
(1)调味剂的配制
该调味剂的配比为:4%的食盐水1000升,浓度为50%的葡萄糖液20升,10%的葡萄糖酸锌液10升,浓度为10%的植物乳杆菌发酵剂20升;
(2)调味
将整理后的厚度为10~15mm鱼块放在上述配制的调味剂中,控制温度为10~15℃,浸渍1~2小时。
3、真空包装
使用真空包装机将调味后的鱼块进行真空包装。
4、杀菌处理
将真空包装后的鱼块放入超高压容器中处理,在室温下,加压至100~300MPa,保压10~20min,然后泄压,处理2次。
5、包装、贮藏
将杀菌后的真空包装鱼块进行装箱处理,常温下贮藏。
以上已以较佳实施例公开了本发明,然其并非用以限制本发明,凡采用等同替换或者等效变换方式所获得的技术方案,均落在本发明的保护范围之内。
Claims (2)
1.一种风味鱼制品加工工艺与非热杀菌方法,包括剖杀、清洗、调味、包装、超高压杀菌步骤,其特征在于所述的调味和超高压杀菌步骤为:
(1)调味剂的配制
该调味剂的配比为:4%的食盐水1000升,浓度为50%的葡萄糖液20升,10%的葡萄糖酸锌液10升,浓度为10%的植物乳杆菌发酵剂20升;
(2)调味
将整理后的厚度为10~15mm鱼块放在上述配制的调味剂中,控制温度为10~15℃,浸渍1~2小时;
(3)超高压杀菌处理
将真空包装后的鱼块放入超高压容器中处理,在室温下,加压至100~300MPa,保压10~20min,然后泄压,处理2次。
2.根据权利要求1所述的一种风味鱼制品加工工艺与非热杀菌方法,其特征在于在配比调味剂浸入的条件下,超高压处理更易杀灭微生物,在较短的时间内,使风味鱼制品调味效果更佳以及达到商业的无菌状态。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310075769.5A CN104041854A (zh) | 2013-03-12 | 2013-03-12 | 一种风味鱼制品加工工艺与非热杀菌方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310075769.5A CN104041854A (zh) | 2013-03-12 | 2013-03-12 | 一种风味鱼制品加工工艺与非热杀菌方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104041854A true CN104041854A (zh) | 2014-09-17 |
Family
ID=51495721
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310075769.5A Pending CN104041854A (zh) | 2013-03-12 | 2013-03-12 | 一种风味鱼制品加工工艺与非热杀菌方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104041854A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105213A (zh) * | 2015-09-23 | 2015-12-02 | 天津农学院 | 即食香辣鱼及制备方法 |
CN108967930A (zh) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | 一种发酵风味速冻罗非鱼的制作方法 |
CN110973519A (zh) * | 2019-12-27 | 2020-04-10 | 湖南王饺儿食品股份有限公司 | 水产品加工方法 |
CN111528265A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种新型冷杀菌罗非鱼皮保鲜方法 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101199354A (zh) * | 2006-12-14 | 2008-06-18 | 天津市华泰森淼生物工程技术有限公司 | 即食鲍鱼加工的新方法 |
CN101356981A (zh) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | 一种腌制淡水鱼的方法 |
CN102008084A (zh) * | 2010-10-15 | 2011-04-13 | 华南农业大学 | 一种调理肉制品超高压低溫杀菌方法及应用 |
CN102475309A (zh) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | 一种超高压鲍鱼食品 |
-
2013
- 2013-03-12 CN CN201310075769.5A patent/CN104041854A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101199354A (zh) * | 2006-12-14 | 2008-06-18 | 天津市华泰森淼生物工程技术有限公司 | 即食鲍鱼加工的新方法 |
CN101356981A (zh) * | 2008-09-09 | 2009-02-04 | 昆山市周庄绿尔康食品有限公司 | 一种腌制淡水鱼的方法 |
CN102008084A (zh) * | 2010-10-15 | 2011-04-13 | 华南农业大学 | 一种调理肉制品超高压低溫杀菌方法及应用 |
CN102475309A (zh) * | 2010-11-29 | 2012-05-30 | 威海新异生物科技有限公司 | 一种超高压鲍鱼食品 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105105213A (zh) * | 2015-09-23 | 2015-12-02 | 天津农学院 | 即食香辣鱼及制备方法 |
CN108967930A (zh) * | 2018-08-08 | 2018-12-11 | 安徽省农业科学院水产研究所 | 一种发酵风味速冻罗非鱼的制作方法 |
CN110973519A (zh) * | 2019-12-27 | 2020-04-10 | 湖南王饺儿食品股份有限公司 | 水产品加工方法 |
CN111528265A (zh) * | 2020-05-29 | 2020-08-14 | 广西壮族自治区水产科学研究院 | 一种新型冷杀菌罗非鱼皮保鲜方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN101984859B (zh) | 利用微生物发酵剂制作鱼米混合鱼糕的方法 | |
CN105077372A (zh) | 一种即食休闲风味发酵鱼制品的制备方法 | |
CN102919894B (zh) | 一种可常温保藏的即食糖醋鱼的加工方法 | |
CN103829281B (zh) | 一种高水分调味对虾的制备方法 | |
CN108835223B (zh) | 一种真鲷鱼的复合生物保鲜剂及其保鲜方法 | |
CN107889877B (zh) | 一种淡水小龙虾仁的减菌方法 | |
CN105105207A (zh) | 一种即食冷酸鱼及其制备方法 | |
CN102342545B (zh) | 海参保鲜处理方法以及由该方法处理所制备的海参 | |
CN104082400A (zh) | 方竹笋的保鲜新工艺 | |
CN102349669A (zh) | 一种即食鲜海参的制作方法 | |
WO2015186998A1 (en) | Method for the production of dried probiotic food | |
CN102697010B (zh) | 一种发酵蔬菜及其制备方法 | |
CN103039580B (zh) | 一种鱼肉防腐保鲜方法 | |
CN104041854A (zh) | 一种风味鱼制品加工工艺与非热杀菌方法 | |
CN106665815B (zh) | 改性壳聚糖在鲜切猕猴桃保鲜中的应用及保鲜方法 | |
CN102488250B (zh) | 一种全营养即食鲜海参及其制作方法 | |
CN106359526A (zh) | 一种海参加工工艺 | |
WO2020177425A1 (zh) | 加压惰性气体与新型抑菌结合气调延长鲜切土豆保鲜期的方法 | |
CN103667093B (zh) | 一种具有食品防腐保鲜作用的植物乳杆菌929-2菌株及其应用 | |
JP6877653B2 (ja) | 牡蠣の風味低下抑制剤、活牡蠣の保持用水溶液、及び、風味低下が抑制された牡蠣の製造方法 | |
CN104365832B (zh) | 一种青梅的生物腌制保藏方法 | |
CN106804690A (zh) | 鮟鱇鱼保持鲜味的制备工艺 | |
CN102960748A (zh) | 一种乳酸菌休闲食品的加工方法 | |
CN103005519A (zh) | 淡水鱼的腌制工艺 | |
CN108030002A (zh) | 一种利用生物酶除腥的即食调味鱼块及其制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
DD01 | Delivery of document by public notice |
Addressee: Kunshan Zhouzhuang Lverkang Food Co., Ltd. Document name: Notification of Publication and of Entering the Substantive Examination Stage of the Application for Invention |
|
DD01 | Delivery of document by public notice |
Addressee: Kunshan Zhouzhuang Lverkang Food Co., Ltd. Document name: the First Notification of an Office Action |
|
DD01 | Delivery of document by public notice |
Addressee: Kunshan Zhouzhuang Lverkang Food Co., Ltd. Document name: Notification that Application Deemed to be Withdrawn |
|
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140917 |