CN104223197A - Processing method of instant fish slices - Google Patents

Processing method of instant fish slices Download PDF

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Publication number
CN104223197A
CN104223197A CN201410519471.3A CN201410519471A CN104223197A CN 104223197 A CN104223197 A CN 104223197A CN 201410519471 A CN201410519471 A CN 201410519471A CN 104223197 A CN104223197 A CN 104223197A
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China
Prior art keywords
fillet
weight
fish
instant
leaf
Prior art date
Application number
CN201410519471.3A
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Chinese (zh)
Inventor
钱秋红
傅林静
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浙江海洋学院
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Priority to CN201410519471.3A priority Critical patent/CN104223197A/en
Publication of CN104223197A publication Critical patent/CN104223197A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/11General methods of cooking foods, e.g. by roasting or frying using oil
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13General methods of cooking foods, e.g. by roasting or frying using water or steam

Abstract

The invention discloses a processing method of instant fish slices. The processing method comprises the following steps: (1) preprocessing; (2) removing the smell and slicing; (3) soaking; (4) steaming; (5) filming; (6) frying; (7) packaging in vacuum. According to the processing method, as the fish slices are soaked in soaking liquid, the taste completely permeates fish meat; due to the process of wrapping the fish slices with lotus leaves and steaming the fish slices wrapped with the lotus leaves, the original umami of the fish meat is retained, the faint scent of the lotus leaves is left on the fish meat, and the effects of improving the flavor and removing the grease are achieved; due to the filming process, the fish meat can be effectively prevented from being dispersed in the frying process, and the instant fish slices are guaranteed to be burnt outside and tender inside; flour is combined with mentha spicata, coriander leaves, crushed fennel leaves and garlic powder, so that the fish slices are relatively delicious in taste, golden yellow and jade green in appearance, marketable and capable of improving the appetite of eaters. The instant fish slices processed by the method is good in mouth feel, long in storage life, free of preservatives, safe and sanitary to eat and convenient to eat and carry. The processing method is simple and reasonable in process, high in operability and easy for industrialized production.

Description

A kind of preparation method of instant fillet

Technical field

The invention belongs to food processing technology field, be specifically related to a kind of preparation method of instant fillet.

background technology

The flesh of fish is as a kind of meat with plurality of advantages, with its high protein, low fat, be rich in vitamin and mineral matter, features good taste, the advantage such as be easy to digest and assimilate and day by day obtain liking of people, therefore, the flesh of fish becomes dining table vegetable common in people's daily life, the processing method of the flesh of fish also has a variety of, boiling, frying, smoked fish, the multiple cooking method such as grilled fish, along with the quickening of modern life rhythm, practical and convenient, ready-to-eat food is more and more subject to liking of people efficiently, liking especially deeply by traveler, therefore, instant fish products is also gone on the market gradually, existing instant fish products, most existence, difficulty is chewed, mouthfeel is poor, the problems such as nutrient loss is serious, in addition, for extending the shelf life, the various anticorrisive agent of usual interpolation, negative effect is played to the health of people, edible safety is had a greatly reduced quality, consumer cannot be met convenient to food consumption, delicious, healthy demand.

Summary of the invention

For problems of the prior art, the object of the invention is the preparation method providing a kind of instant fillet.

The present invention is realized by the following technical programs:

The preparation method of described a kind of instant fillet, is characterized in that following steps form:

1) pretreatment: select fresh live fish, cut open kill, decaptitate tail and internal organ, clean up rear draining for subsequent use;

2) remove raw meat, section: ginger slice uniform application fish inside and outside, place 3-10 minute, clear water rinses, and drains the rear flesh of fish and is cut into fillet;

3) soak tasty: fillet are put into airtight gas tank, and adds soak, soak just floods fillet, extracts gas in tank, makes its vacuum reach 0.08Mpa, temperature 25-35 DEG C, soaks 5-8 minute;

4) steamed: new new lotus leaf is cleaned, and after fillet step 3) soaked five group are stacked together, wraps up completely with lotus leaf, put into steamer under 120 DEG C of temperature conditions, steam taking-up after 10-15 minute, dry in the air to 20-25 DEG C;

5) film is wrapped up in: put into by the fillet of steaming in clear soup and wrap up in film liquid and roll, guarantee that fillet surface uniform wraps up in film;

6) fried: by wrapping up in the good fillet of film, to put into temperature be that 15-20s fried by the vegetable oil of 240-260 DEG C, and being reentered into temperature after pulling out is fried 10-15s in 240-260 DEG C of compound oil, pulls out and dries in the air to 20-25 DEG C;

7) vacuum packaging: by the fillet pack after fried, vacuum packaging, put into the total sterilizing 30min of autoclave, after taking out, normal temperature is preserved, obtained instant fillet.

The preparation method of described a kind of instant fillet, is characterized in that the size of described fillet is long 5-7cm, wide 3-5cm, thick 0.5-1.5cm.

The preparation method of described a kind of instant fillet, it is characterized in that described soak is the dried orange peel of Chinese prickly ash by the Chinese cassia tree of the cloves of 0.1-0.2 weight portion, 0.3-0.4 weight portion, 0.1-0.2 weight portion, 0.4-0.5 weight portion, the salt of the tsaoko of the rheum officinale of 0.2-0.4 weight portion, the Salt black bean of 1-2 weight portion, 0.1-0.2 weight portion, large Ye Luole, 30-50 weight portion of 0.5-0.8 weight portion joins in 1000-2000 weight portion boiling water,, cool to 20 DEG C after 30 minutes with little fire pots of 120 DEG C.

The preparation method of described a kind of instant fillet, wrap up in film liquid described in it is characterized in that to be made up of the component of following parts by weight: 100 parts, water, flour 30-50 part, egg 10-15 part, spiced leaf 1-5 part, spearmint leaf 1-5 part, fennel seeds leaf 1-5 part, garlic powder 0.5-1 part; Wrapping up in film liquid adopts following steps to make:

A) take the flour of formula ratio, egg, garlic powder to join successively in the water of formula ratio, stir, obtain flour liquid, for subsequent use;

B) take formula ratio clean after spiced leaf, spearmint leaf, fennel seeds leaf, chopping in grain of rice size shape, is then added in flour liquid, stir all with.

The preparation method of described a kind of instant fillet, is characterized in that described vegetable oil is peanut oil or rapeseed oil.

The preparation method of described a kind of instant fillet, it is characterized in that described compound oil joins in 100-150 weight portion rapeseed oil by the garlic of the capsicum of the ginger of the spring onion of 25-30 weight portion, 10-15 weight portion, 5-10 weight portion, 15-20 weight portion, the anise of 1-5 weight portion, with the little fire refinings of 120 DEG C to golden yellow, remove slag and stay oil.

The preparation method of the instant fillet of the present invention, is soaked by soak and makes taste enter into flesh of fish inside completely, the steamed technique of lotus leaf parcel, namely remain the delicate flavour that the flesh of fish is original, make again the delicate fragrance of lotus leaf stay on the flesh of fish, tool increases the greasy effect of taste solution, fried before wrap up in membrane process, the flesh of fish can be effectively avoided to scatter in frying course, after fried, guarantee that product tenders with a crispy crust, be dispersed in the spearmint in flour, spiced leaf, the broken leaf of fennel seeds, be combined with garlic powder, the taste of fillet can be made more delicious, and fillet outward appearance is in golden yellow and point is embroidered with emerald green, sell lover, strengthen eater's appetite, adopt instant fillet prepared by the method, mouthfeel is good, long shelf-life, do not add anticorrisive agent, edible safety health, instant edible and carrying, preparation method technique advantages of simple, workable, be easy to realize suitability for industrialized production.

Detailed description of the invention

By following specific embodiment, the invention will be further described.

Embodiment 1

1) pretreatment: select fresh crucian 1000g, cut open kill, tail of decaptitating, unicorn and internal organ, clean up rear draining for subsequent use;

2) remove raw meat, section: ginger slice uniform application fish inside and outside, place 3-10 minute, clear water rinses, and draining the rear flesh of fish, to be cut into size be long 5-7cm, the crucian sheet of wide 3-5cm, thick 0.5-1.5cm;

3) soak tasty: fillet are put into airtight gas tank, and adds soak, soak just floods fillet, extracts gas in tank, makes its vacuum reach 0.08Mpa, temperature 25-35 DEG C, soaks 5-8 minute; Soak is the dried orange peel of Chinese prickly ash by the Chinese cassia tree of the cloves of 0.2g, 0.3g, 0.1g, 0.5g, the salt of the rheum officinale of 0.2g, 1g Salt black bean, the tsaoko of 0.2g, large Ye Luole, 30g of 0.5g joins in 1000g boiling water, after 30 minutes, cool to 20 DEG C with little fire pots of 120 DEG C;

4) steamed: new new lotus leaf is cleaned, and after fillet step 3) soaked five group are stacked together, wraps up completely with lotus leaf, put into steamer under 120 DEG C of temperature conditions, steam taking-up after 10-15 minute, dry in the air to 20-25 DEG C;

5) film is wrapped up in: put into by the fillet of steaming in clear soup and wrap up in film liquid and roll, guarantee that fillet surface uniform wraps up in film; Wrap up in the preparation of film liquid: a) take 600g flour, 200g egg, 10g garlic powder join in the water of 2000g successively, stir, obtain flour liquid, for subsequent use; B) take spiced leaf 20g, spearmint leaf 100g, fennel seeds leaf 20g after cleaning, chopping in grain of rice size shape, is then added in flour liquid, stir all with;

6) fried: by wrapping up in the good fillet of film, to put into temperature be that 15-20s fried by the peanut oil of 240-260 DEG C, and being reentered into temperature after pulling out is fried 10-15s in 240-260 DEG C of compound oil, pulls out and dries in the air to 20-25 DEG C;

Compound oil joins in 1000g weight portion rapeseed oil by 250g spring onion, 150g ginger, 50g capsicum, 150g garlic, 10g anise, with the little fire refinings of 120 DEG C to golden yellow, removes slag and stay oil;

7) vacuum packaging: filled in vacuum packaging bag by the fillet after fried, vacuumize and put into 0.15Mpa, the total sterilizing 30min of the autoclave under 121 DEG C of conditions, pot to be sterilized is cooled to 0.1Mpa, takes out packaging bag after 20 DEG C, after drying the outer moisture content of packaging bag, normal temperature is preserved.

Catch fresh and alive crucian 1000g from Zhejiang area, be divided into two groups, often organize 500g, first group is processed into instant fillet according to the method described in the present embodiment, and second group is not done any processing, analyzes its nutritional labeling, the results are shown in Table 1.

The table 1 crucian nutritional labeling table of comparisons

? First group Second group Protein (g/100g) 17.0 17.10 Carbohydrate (g/100g) 3.75 3.80 Vitamin E (mg/100g) 0.61 0.68 Vitamin A (ug/100g) 16.33 17 Potassium (mg/100g) 284 290 Calcium (mg/100g) 77.9 79 Iron (mg/100g) 1.24 1.30 Zinc (mg/100g) 1.90 1.94 Selenium (ug/100g) 14.26 14.31

As can be seen from table 1 test result, the nutritional labeling of crucian runs off seldom in process, and in preparation method of the present invention, does not add any chemical addition agent, edible safer health.

Embodiment 2

1) pretreatment: select fresh perch 1000g, cut open kill, tail of decaptitating, unicorn and internal organ, clean up rear draining for subsequent use;

2) remove raw meat, section: ginger slice uniform application fish inside and outside, place 3-10 minute, clear water rinses, and draining the rear flesh of fish, to be cut into size be long 5-7cm, the perch fillet of wide 3-5cm, thick 0.5-1.5cm;

3) soak tasty: fillet are put into airtight gas tank, and adds soak, soak just floods fillet, extracts gas in tank, makes its vacuum reach 0.08Mpa, temperature 25-35 DEG C, soaks 5-8 minute; Soak is the dried orange peel of Chinese prickly ash by the Chinese cassia tree of the cloves of 0.1g, 0.4g, 0.2g, 0.4g, the salt of the rheum officinale of 0.2g, 2g Salt black bean, the tsaoko of 0.1g, large Ye Luole, 50g of 0.8g joins in 2000g boiling water, after 30 minutes, cool to 20 DEG C with little fire pots of 120 DEG C;

4) steamed: new new lotus leaf is cleaned, and after fillet step 3) soaked five group are stacked together, wraps up completely with lotus leaf, put into steamer under 120 DEG C of temperature conditions, steam taking-up after 10-15 minute, dry in the air to 20-25 DEG C;

5) film is wrapped up in: put into by the fillet of steaming in clear soup and wrap up in film liquid and roll, guarantee that fillet surface uniform wraps up in film; Wrap up in the preparation of film liquid: a) take 750g flour, 225g egg, 15g garlic powder join in the water of 1500g successively, stir, obtain flour liquid, for subsequent use; B) take spiced leaf 75g, spearmint leaf 75g, fennel seeds leaf 75g after cleaning, chopping in grain of rice size shape, is then added in flour liquid, stir all with;

6) fried: by wrapping up in the good fillet of film, to put into temperature be that 15-20s fried by the rapeseed oil of 240-260 DEG C, and being reentered into temperature after pulling out is fried 10-15s in 240-260 DEG C of compound oil, pulls out and dries in the air to 20-25 DEG C;

Compound oil joins in 1500g weight portion rapeseed oil by 300g spring onion, 100g ginger, 100g capsicum, 200g garlic, 50g anise, with the little fire refinings of 120 DEG C to golden yellow, removes slag and stay oil;

7) vacuum packaging: filled in vacuum packaging bag by the fillet after fried, vacuumize and put into 0.15Mpa, the total sterilizing 30min of the autoclave under 121 DEG C of conditions, pot to be sterilized is cooled to 0.1Mpa, takes out packaging bag after 20 DEG C, after drying the outer moisture content of packaging bag, normal temperature is preserved.

Catch fresh and alive perch 1000g from Zhejiang area, be divided into two groups, often organize 500g, first group is processed into instant fillet according to the method described in the present embodiment, and second group is not done any processing, analyzes its nutritional labeling, the results are shown in Table 2.

The table 2 perch nutritional labeling table of comparisons

? First group Second group Protein (g/100g) 18.2 18.60 Vitamin E (mg/100g) 0.71 0.75 Vitamin A (ug/100g) 18.2 19.0 Potassium (mg/100g) 204.1 205 Calcium (mg/100g) 137 138 Iron (mg/100g) 1.8 2.0 Zinc (mg/100g) 2.31 2.38 Phosphorus (mg/100g) 240 242 Sodium (mg/100g) 143.2 144.10 Selenium (ug/100g) 32.89 33.06

As can be seen from table 2 test result, the nutritional labeling of perch fillet runs off seldom in process, and in preparation method of the present invention, does not add any additive, edible safer health.

Adopt the instant fillet that the inventive method is obtained, the examination and test of products meets commercial sterilization standard, can store 12 months by lucifuge normal temperature, and instant bagged, mouthfeel is tendered with a crispy crust, and crisp-fried is good to eat.

Claims (6)

1. a preparation method for instant fillet, is characterized in that following steps form:
1) pretreatment: select fresh live fish, cut open kill, decaptitate tail and internal organ, clean up rear draining for subsequent use;
2) remove raw meat, section: ginger slice uniform application fish inside and outside, place 3-10 minute, clear water rinses, and drains the rear flesh of fish and is cut into fillet;
3) soak tasty: fillet are put into airtight gas tank, and adds soak, soak just floods fillet, extracts gas in tank, makes its vacuum reach 0.08Mpa, temperature 25-35 DEG C, soaks 5-8 minute;
4) steamed: new new lotus leaf is cleaned, and after fillet step 3) soaked five group are stacked together, wraps up completely with lotus leaf, put into steamer under 120 DEG C of temperature conditions, steam taking-up after 10-15 minute, dry in the air to 20-25 DEG C;
5) film is wrapped up in: put into by the fillet of steaming in clear soup and wrap up in film liquid and roll, guarantee that fillet surface uniform wraps up in film;
6) fried: by wrapping up in the good fillet of film, to put into temperature be that 15-20s fried by the vegetable oil of 240-260 DEG C, and being reentered into temperature after pulling out is fried 10-15s in 240-260 DEG C of compound oil, pulls out and dries in the air to 20-25 DEG C;
7) vacuum packaging: by the fillet pack after fried, vacuum packaging, put into the total sterilizing 30min of autoclave, after taking out, normal temperature is preserved, obtained instant fillet.
2. the preparation method of a kind of instant fillet according to claim 1, is characterized in that the size of described fillet is long 5-7cm, wide 3-5cm, thick 0.5-1.5cm.
3. the preparation method of a kind of instant fillet according to claim 1, it is characterized in that described soak is the dried orange peel of Chinese prickly ash by the Chinese cassia tree of the cloves of 0.1-0.2 weight portion, 0.3-0.4 weight portion, 0.1-0.2 weight portion, 0.4-0.5 weight portion, the salt of the tsaoko of the rheum officinale of 0.2-0.4 weight portion, the Salt black bean of 1-2 weight portion, 0.1-0.2 weight portion, large Ye Luole, 30-50 weight portion of 0.5-0.8 weight portion joins in 1000-2000 weight portion boiling water,, cool to 20 DEG C after 30 minutes with little fire pots of 120 DEG C.
4. the preparation method of a kind of instant fillet according to claim 1, wrap up in film liquid described in it is characterized in that to be made up of the component of following parts by weight: 100 parts, water, flour 30-50 part, egg 10-15 part, spiced leaf 1-5 part, spearmint leaf 1-5 part, fennel seeds leaf 1-5 part, garlic powder 0.5-1 part; Wrapping up in film liquid adopts following steps to make:
A) take the flour of formula ratio, egg, garlic powder to join successively in the water of formula ratio, stir, obtain flour liquid, for subsequent use;
B) take formula ratio clean after spiced leaf, spearmint leaf, fennel seeds leaf, chopping in grain of rice size shape, is then added in flour liquid, stir all with.
5. the preparation method of a kind of instant fillet according to claim 1, is characterized in that described vegetable oil is peanut oil or rapeseed oil.
6. the preparation method of a kind of instant fillet according to claim 1, it is characterized in that described compound oil joins in 100-150 weight portion rapeseed oil by the garlic of the capsicum of the ginger of the spring onion of 25-30 weight portion, 10-15 weight portion, 5-10 weight portion, 15-20 weight portion, the anise of 1-5 weight portion, with the little fire refinings of 120 DEG C to golden yellow, remove slag and stay oil.
CN201410519471.3A 2014-09-30 2014-09-30 Processing method of instant fish slices CN104223197A (en)

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Cited By (11)

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CN105361010A (en) * 2015-11-18 2016-03-02 明光市永言水产(集团)有限公司 Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof
CN105380147A (en) * 2015-11-18 2016-03-09 明光市永言水产(集团)有限公司 Sour and sweet black rice fish slice and preparation method thereof
CN105394617A (en) * 2015-11-18 2016-03-16 明光市永言水产(集团)有限公司 Fragrant garlic kidney-reinforcing fillets and preparation method thereof
CN105410744A (en) * 2015-11-18 2016-03-23 明光市永言水产(集团)有限公司 Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets
CN106172694A (en) * 2016-07-27 2016-12-07 惠州市黑娜尔科技有限公司 The jerky preparation method of Spanish mackerel
CN106213270A (en) * 2016-07-27 2016-12-14 惠州市黑娜尔科技有限公司 The jerky preparation method of tuna
CN106256249A (en) * 2016-07-27 2016-12-28 惠州市黑娜尔科技有限公司 The jerky preparation method of Anguillar japonica
CN106256248A (en) * 2016-07-27 2016-12-28 惠州市黑娜尔科技有限公司 The jerky preparation method of saury
CN106858416A (en) * 2017-04-07 2017-06-20 中国水产科学研究院南海水产研究所 A kind of improvement freezes preparation method and its soak that grisped grass carp fillet freeze taste
CN106889500A (en) * 2017-04-17 2017-06-27 安徽省雷氏农业科技有限公司 A kind of method of salmon piece processing and fabricating
CN107535894A (en) * 2016-06-29 2018-01-05 哈尔滨昊德餐饮管理有限公司 A kind of fish Tofu pudding and preparation method thereof

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105361010A (en) * 2015-11-18 2016-03-02 明光市永言水产(集团)有限公司 Yin-nourishing blood-tonifying tremella red bean fillet and preparation method thereof
CN105380147A (en) * 2015-11-18 2016-03-09 明光市永言水产(集团)有限公司 Sour and sweet black rice fish slice and preparation method thereof
CN105394617A (en) * 2015-11-18 2016-03-16 明光市永言水产(集团)有限公司 Fragrant garlic kidney-reinforcing fillets and preparation method thereof
CN105410744A (en) * 2015-11-18 2016-03-23 明光市永言水产(集团)有限公司 Green pea fish fillets capable of nourishing brain and preparation method of green pea fish fillets
CN107535894A (en) * 2016-06-29 2018-01-05 哈尔滨昊德餐饮管理有限公司 A kind of fish Tofu pudding and preparation method thereof
CN106213270A (en) * 2016-07-27 2016-12-14 惠州市黑娜尔科技有限公司 The jerky preparation method of tuna
CN106256249A (en) * 2016-07-27 2016-12-28 惠州市黑娜尔科技有限公司 The jerky preparation method of Anguillar japonica
CN106256248A (en) * 2016-07-27 2016-12-28 惠州市黑娜尔科技有限公司 The jerky preparation method of saury
CN106172694A (en) * 2016-07-27 2016-12-07 惠州市黑娜尔科技有限公司 The jerky preparation method of Spanish mackerel
CN106858416A (en) * 2017-04-07 2017-06-20 中国水产科学研究院南海水产研究所 A kind of improvement freezes preparation method and its soak that grisped grass carp fillet freeze taste
CN106889500A (en) * 2017-04-17 2017-06-27 安徽省雷氏农业科技有限公司 A kind of method of salmon piece processing and fabricating

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Application publication date: 20141224