CN104223198A - Marinate mandarin fish production method - Google Patents
Marinate mandarin fish production method Download PDFInfo
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- CN104223198A CN104223198A CN201410524931.1A CN201410524931A CN104223198A CN 104223198 A CN104223198 A CN 104223198A CN 201410524931 A CN201410524931 A CN 201410524931A CN 104223198 A CN104223198 A CN 104223198A
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- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
Abstract
The invention belongs to the technical field of food processing and particularly relates to a marinate mandarin fish production method. In the marinate mandarin fish production method, a mandarin fish fermenting method is a natural fermentation or inoculated fermentation method, temperature and salt adding amount control is adopted in the natural fermentation method for fermentation time shortening, and temperature, salt adding amount and inoculation amount control is adopted in the natural fermentation method for fermentation time shortening. In addition, the quality of mandarin fish products can be also ensured, and a high-low thermal variable-temperature sterilization means is adopted so that feature flavor and taste of marinate mandarin fish can be retained, and bacteria of package products can be effectively killed. By means of the marinate mandarin fish manufacturing method, the products can be preserved at the temperature of 12 DEG C for 5 months without chemical preservatives. Therefore, by means of the marinate mandarin fish manufacturing method, standardized production of the marinate mandarin fish is facilitated, industrialization is facilitated, later-period selling is facilitated, and the method has remarkable market promotion value.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to the preparation method of a kind of smelly mandarin fish.
Background technology
Smelly mandarin fish, belongs to Anhui cuisine famous-object, and this dish smells smelly but perfume (or spice) of tasting, unique flavor.But existing smelly mandarin fish manufacture craft exists following defect: one is that fermentation time is longer, zymotechnique affects comparatively large by environment (temperature, humidity) and human factor, cooked employing gravy is separated and makes packing cost high, causes logistics cost high; Two is that smelly mandarin fish is directly exposed in air, is difficult to long-time preservation, although under being stored in the low temperature environment such as refrigerator, refrigerator-freezer, also can going bad, cannot keep the peculiar flavour of smelly mandarin fish at all after general one week.
In view of this, special proposition the present invention.
Summary of the invention
The invention provides a kind of smelly mandarin fish preparation method adapting to industrial scale and produce; make fermentation suitably accurate quantification; delicate mouthfeel; mellow tasty smelly mandarin fish; product can be made when not adding chemical preservative to deposit under about 12 DEG C conditions never degenerate for 5 months, keeping its original characteristic flavor on basis.
In order to realize above-mentioned purpose of the present invention, the following technical scheme of special employing:
A preparation method for smelly mandarin fish, this preparation method comprises the following steps:
(1) raw material prepares;
(2) put on the skin on clean mandarin fish surface and smear refined salt and spices, by quality ratio, mandarin fish: refined salt: the mass ratio of spices is 450-750:18-60:4-14, ferments, fermentation process is spontaneous fermentation or inoculation fermentation;
Described spontaneous fermentation is 10-25 DEG C of bottom fermentation 4-7 days;
Described inoculation fermentation is: carry out single inoculation fermentation to mandarin fish, and mandarin fish and bacterial classification are 450-750:0.2-1 by quality ratio, at 15-30 DEG C of bottom fermentation 10-20 hour;
(3) mandarin fish fermented is crossed oil processing, adjust juice thicken soup;
(4) vacuum packaging;
(5) height thermal change temperature sterilizing.
The invention provides a kind of preparation method being applicable to the smelly mandarin fish that industrial scale is produced; in this preparation method, the fermentation of mandarin fish is spontaneous fermentation or inoculation fermentation; both all can shorten the fermentation time of mandarin fish greatly, and ensure that the local flavor of product does not change, principle is as follows simultaneously:
During spontaneous fermentation, temperature is set to 10-25 DEG C, temperature is too high, and fish body is easily corrupt, temperature is too low, can not ensure again carrying out smoothly of fermentation, and science controls salt adding amount, oversalting, suppresses the spontaneous fermentation of microorganism in fish body, and affects the mouthfeel of smelly mandarin fish, salt adding is very few, and fish body is easily corrupt, in the present invention, by quality ratio, mandarin fish: salt is 450-750:18-60, and the temperature of this proportioning and setting cooperatively interacts, fermentation time can be made greatly to shorten, the characteristic flavor on basis of smelly mandarin fish can be ensured again.
Inoculation fermentation ferments at a constant temperature by adding quantitative bacterial classification, fermentation condition can be controlled in accurate quantification ground, spontaneous fermentation is avoided to be subject to the impact of environment (temperature, humidity) and man-made environment and the product quality disunity caused, the problem that mouthfeel there are differences, and inoculum concentration is by determining rational numerical value after great many of experiments, too high, fermentation can be caused too fast, causing fish body weight degree to rot, too low, fermentation time can be made long, and inoculation fermentation advantage is not remarkable.
In addition, two kinds of fermentation process are all arranged near room temperature, are easy to control, energy-conserving and environment-protective during industrialization large-scale production.
Continuous high temperature sterilizing can affect mouthfeel and the local flavor of mandarin fish, and the too low then sterilization effect of temperature is undesirable, and the present invention selects the alternating temperature sterilizing means of low calorific intensity, can retain characteristic flavor on basis and the flesh of fish mouthfeel of smelly mandarin fish, effectively can kill again the bacterium of packaging product.
Preferably, in described step (2), mandarin fish: refined salt: the mass ratio of spices is 500-700:25-50:6-12.
Preferably, in described step (2), mandarin fish: refined salt: the mass ratio of spices is 550-650:30-40:8-10.
With parts by weight, the spices in described step (2) comprises Chinese cassia tree 1-4 part, Chinese prickly ash 1-4 part, aniseed 1-3 part and fennel seeds 1-3 part.
In order to coordinate temperature set by inoculation fermentation and salt adding amount, ensure carrying out smoothly of inoculation fermentation, promote formation and the accumulation of maturation and the flavour fermented, improve the quality of product, bacterial classification in described step (2) is selected from any two kinds in lactobacillus thermophilus, Lactobacillus plantarum, Pediococcus pentosaceus and staphylococcus xylosus, and the mass ratio of two kinds of bacterial classifications is 1:1.
Need the mandarin fish fermented to dry in the air to put 25-35 minute before crossing oil processing in described step (3).
In order to ensure the abundant slaking of product, sizing and mouthfeel, crossing oil processing condition in described step (3) is frying 2-3 minute at 155-165 DEG C.
In described step (3), tune juice thicken soup is: with parts by weight, by garlic 10-20 part, capsicum 1-5 part, Pixian bean sauce 10-20 part, cooking wine 1-3 part, after entering pot stir-fry perfume (or spice), add 2-3 times of water, put chickens' extract 1-2 part, white granulated sugar 2-7 part, finally add amidin 3-7 part;
By quality ratio, starch in amidin: water is 1:8-10.
In order to reduce logistics cost, be convenient to industrialization transport, described step (4) is gravy integral vacuum packaging.
Described step (5) height thermal change temperature sterilising conditions is after 120-130 DEG C of sterilizing 10-12 minute, 80-90 DEG C of sterilizing 8-10 minute.
Compared with prior art, beneficial effect of the present invention:
(1) fermentation time shortens greatly.
(2) the present invention selects the alternating temperature sterilizing means of low calorific intensity, the characteristic flavor on basis of smelly mandarin fish and the mouthfeel of the flesh of fish can be retained, effectively can kill again the bacterium of packaging product, preparation method provided by the invention can make product preserve 5 months at 12 DEG C when not adding chemical preservative.
(3) by gravy integrated packing, be namely beneficial to the local flavor retaining smelly mandarin fish, also can reduce packing cost, be convenient to Product transport.
In a word, smelly mandarin fish preparation method provided by the invention, characteristic flavor on basis and the mouthfeel of smelly mandarin fish is also ensure that while shortening fermentation time, can preserve 5 months at 12 DEG C when not adding chemical preservative, smelly mandarin fish is convenient to carry out standardized production, be beneficial to industrialization, be beneficial to later stage sale, there is significant market popularization value.
Detailed description of the invention
By embodiment, technical scheme of the present invention is further described below; advantage to technical scheme of the present invention will be contributed to; effect has further to be understood, and embodiment does not limit protection scope of the present invention, and protection scope of the present invention is decided by claim.
Embodiment 1
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 450:18:1:1:1:1,25 DEG C of bottom fermentations 4 days;
(3) after the mandarin fish fermented is dried in the air putting 25 minutes, frying 3 minutes at 155 DEG C;
With parts by weight, 10 parts, garlic, 1 part, capsicum, Pixian bean sauce 10 parts, cooking wine 1 part, after entering pot stir-fry perfume (or spice), add 2 times of water, put chickens' extract 1 part, white granulated sugar 2 parts, finally add amidin 3 parts;
By quality ratio, starch in amidin: water is 1:8.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 120 DEG C of sterilizings are after 12 minutes, 90 DEG C of sterilizings 10 minutes.
Embodiment 2
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 450:18:1:1:1:1;
Connect lactobacillus thermophilus and Lactobacillus plantarum fermentation to mandarin fish is single, by quality ratio, mandarin fish: lactobacillus thermophilus: the mass ratio of Lactobacillus plantarum counts 450:0.1:0.1,30 DEG C of bottom fermentations 10 hours;
(3) after the mandarin fish fermented is dried in the air putting 25 minutes, frying 3 minutes at 155 DEG C;
With parts by weight, 10 parts, garlic, 1 part, capsicum, Pixian bean sauce 10 parts, cooking wine 1 part, after entering pot stir-fry perfume (or spice), add 2 times of water, put chickens' extract 1 part, white granulated sugar 2 parts, finally add amidin 3 parts;
By quality ratio, starch in amidin: water is 1:8.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 120 DEG C of sterilizings are after 12 minutes, 90 DEG C of sterilizings 10 minutes.
Embodiment 3
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 750:60:2:4:4:3:3;
Carry out singlely connecing lactobacillus thermophilus and Pediococcus pentosaceus fermentation to mandarin fish, by quality ratio, mandarin fish: lactobacillus thermophilus: the mass ratio of Pediococcus pentosaceus counts 750:0.5:0.5,15 DEG C of bottom fermentations 20 hours;
(3) after the mandarin fish fermented is dried in the air putting 35 minutes, frying 2 minutes at 160 DEG C;
With parts by weight, 20 parts, garlic, 5 parts, capsicum, Pixian bean sauce 20 parts, cooking wine 3 parts, after entering pot stir-fry perfume (or spice), add 3 times of water, put chickens' extract 2 parts, white granulated sugar 7 parts, finally add amidin 7 parts;
By quality ratio, starch in amidin: water is 1:10.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 130 DEG C of sterilizings are after 10 minutes, 80 DEG C of sterilizings 8 minutes.
Embodiment 4
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 700:50:2:3:3:3:3,20 DEG C of bottom fermentations 6 days;
(3) after the mandarin fish fermented is dried in the air putting 30 minutes, frying 2 minutes at 160 DEG C;
With parts by weight, 15 parts, garlic, 3 parts, capsicum, Pixian bean sauce 18 parts, cooking wine 3 parts, after entering pot stir-fry perfume (or spice), add 3 times of water, put chickens' extract 1 part, white granulated sugar 4 parts, finally add amidin 6 parts;
By quality ratio, starch in amidin: water is 1:10.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 130 DEG C of sterilizings are after 11 minutes, 85 DEG C of sterilizings 9 minutes.
Embodiment 5
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 600:45:3:3:2:2,20 DEG C of bottom fermentations 6 days;
(3) after the mandarin fish fermented is dried in the air putting 30 minutes, frying 3 minutes at 165 DEG C;
With parts by weight, 10 parts, garlic, 5 parts, capsicum, Pixian bean sauce 15 parts, cooking wine 3 parts, after entering pot stir-fry perfume (or spice), add 3 times of water, put chickens' extract 1 part, white granulated sugar 5 parts, finally add amidin 5 parts;
By quality ratio, starch in amidin: water is 1:9.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 125 DEG C of sterilizings are after 11 minutes, 85 DEG C of sterilizings 10 minutes.
Embodiment 6
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 650:40:2:3:2:3;
Carry out singlely connecing Pediococcus pentosaceus and staphylococcus xylosus fermentation to mandarin fish, mandarin fish: Pediococcus pentosaceus: the mass ratio of staphylococcus xylosus is 650:0.4:0.4,20 DEG C of bottom fermentations 20 hours;
(3) after the mandarin fish fermented is dried in the air putting 30 minutes, frying 3 minutes at 165 DEG C;
With parts by weight, 13 parts, garlic, 4 parts, capsicum, Pixian bean sauce 20 parts, cooking wine 3 parts, after entering pot stir-fry perfume (or spice), add 3 times of water, put chickens' extract 1 part, white granulated sugar 6 parts, finally add amidin 5 parts;
By quality ratio, starch in amidin: water is 1:9.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 125 DEG C of sterilizings are after 11 minutes, 85 DEG C of sterilizings 10 minutes.
Embodiment 7
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 550:30:2:2:2:2,15 DEG C of bottom fermentations 5 days;
(3) after the mandarin fish fermented is dried in the air putting 30 minutes, frying 3 minutes at 160 DEG C;
With parts by weight, 16 parts, garlic, 3 parts, capsicum, Pixian bean sauce 17 parts, cooking wine 2 parts, after entering pot stir-fry perfume (or spice), add 2 times of water, put chickens' extract 1 part, white granulated sugar 7 parts, finally add amidin 7 parts;
By quality ratio, starch in amidin: water is 1:8.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 130 DEG C of sterilizings are after 12 minutes, 80 DEG C of sterilizings 9 minutes.
Embodiment 8
(1) mandarin fish is weighed, and cleaning, cuts open the belly, impurity elimination, cleans.
(2) put on the skin on clean mandarin fish surface and smear refined salt, Chinese cassia tree, Chinese prickly ash, aniseed and fennel seeds, mandarin fish: refined salt: Chinese cassia tree: Chinese prickly ash: aniseed: the mass ratio of fennel seeds is 500:25:2:2:1:1;
Carry out singlely connecing Lactobacillus plantarum and staphylococcus xylosus fermentation to mandarin fish, mandarin fish: Lactobacillus plantarum: the mass ratio of staphylococcus xylosus is 500:0.2:0.2,25 DEG C of bottom fermentations 10 hours;
(3) after the mandarin fish fermented is dried in the air putting 30 minutes, frying 3 minutes at 160 DEG C;
With parts by weight, 19 parts, garlic, 4 parts, capsicum, Pixian bean sauce 12 parts, cooking wine 2 parts, after entering pot stir-fry perfume (or spice), add 2 times of water, put chickens' extract 2 parts, white granulated sugar 3 parts, finally add amidin 4 parts;
By quality ratio, starch in amidin: water is 1:10.
(4) by meat and juice vacuum packaging;
(5) height thermal change temperature sterilizing: 130 DEG C of sterilizings are after 12 minutes, 80 DEG C of sterilizings 9 minutes.
The product obtained by embodiment 1-8 respectively label is that 1-8,1-8 product fish-bone oppresses separation together, and the flesh of fish forms garlic clove shape, and the fish gill is cerise, the peat-reek having smelly mandarin fish of news.
Stochastic choice 300 people, evaluates the mouthfeel of 1-8 product and local flavor satisfaction respectively, obtains table 1:
Evaluation criterion:
Mouthfeel and raciness: flesh of fish delicate mouthfeel are mellow tasty;
Mouthfeel and local flavor general: entrance is fineless and smooth, and taste is general;
Mouthfeel and weak flavor: entrance bavin, do not have the fragrance of smelly mandarin fish.
Carry out quality examination when 1 month, 3 months, 5 months are preserved to 1-8 product, judge whether it goes bad, and obtains table 2:
As can be seen from experimental example result, No. 1-8 that is obtained by the present invention smelly mandarin fish delicate mouthfeel, mellow tasty, when not adding chemical preservative, can preserve at 12 DEG C and never degenerating for 5 months.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a preparation method for smelly mandarin fish, is characterized in that: this preparation method comprises the following steps:
(1) raw material prepares;
(2) put on the skin on clean mandarin fish surface and smear refined salt and spices, by quality ratio, mandarin fish: refined salt: the mass ratio of spices is 450-750:18-60:4-14, ferments, fermentation process is spontaneous fermentation or inoculation fermentation;
Described spontaneous fermentation is 10-25 DEG C of bottom fermentation 4-7 days;
Described inoculation fermentation is: to the single inoculation fermentation of mandarin fish, and mandarin fish and bacterial classification are 450-750:0.2-1 by quality ratio, at 15-30 DEG C of bottom fermentation 10-20 hour;
(3) mandarin fish fermented is crossed oil processing, adjust juice thicken soup;
(4) vacuum packaging;
(5) height thermal change temperature sterilizing.
2., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
In described step (2), mandarin fish: refined salt: the mass ratio of spices is 500-700:25-50:6-12.
3., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
In described step (2), mandarin fish: refined salt: the mass ratio of spices is 550-650:30-40:8-10.
4., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
With parts by weight, the spices in described step (2) comprises Chinese cassia tree 1-4 part, Chinese prickly ash 1-4 part, aniseed 1-3 part and fennel seeds 1-3 part.
5., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
Bacterial classification in described step (2) is selected from any two kinds in lactobacillus thermophilus, Lactobacillus plantarum, Pediococcus pentosaceus and staphylococcus xylosus, and the mass ratio of two kinds of bacterial classifications is 1:1.
6., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
Need the mandarin fish fermented to dry in the air to put 25-35 minute before crossing oil processing in described step (3).
7., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
Crossing oil processing condition in described step (3) is frying 2-3 minute at 155-165 DEG C.
8., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
In described step (3), tune juice thicken soup is: with parts by weight, by garlic 10-20 part, capsicum 1-5 part, Pixian bean sauce 10-20 part, cooking wine 1-3 part, after entering pot stir-fry perfume (or spice), add 2-3 times of water, put chickens' extract 1-2 part, white granulated sugar 2-7 part, finally add amidin 3-7 part;
By quality ratio, starch in amidin: water is 1:8-10.
9., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
Described step (4) is gravy integral vacuum packaging.
10., according to the preparation method of a kind of smelly mandarin fish described in claim 1, it is characterized in that:
Described step (5) height thermal change temperature sterilising conditions is after 120-130 DEG C of sterilizing 10-12 minute, 80-90 DEG C of sterilizing 8-10 minute.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410524931.1A CN104223198B (en) | 2014-09-30 | 2014-09-30 | A kind of manufacture method of smelly Siniperca chuatsi |
| KR1020150114656A KR20160038723A (en) | 2014-09-30 | 2015-08-13 | A method of making smelly mandarin fish |
| TW104128724A TWI581719B (en) | 2014-09-30 | 2015-08-31 | Processing method for marinate mandarin fish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410524931.1A CN104223198B (en) | 2014-09-30 | 2014-09-30 | A kind of manufacture method of smelly Siniperca chuatsi |
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| CN104223198A true CN104223198A (en) | 2014-12-24 |
| CN104223198B CN104223198B (en) | 2016-06-29 |
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| CN201410524931.1A Active CN104223198B (en) | 2014-09-30 | 2014-09-30 | A kind of manufacture method of smelly Siniperca chuatsi |
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| CN104757608A (en) * | 2015-05-05 | 2015-07-08 | 安徽省绩溪县劳模实业有限公司 | Pickling method for Hui school smelly fish |
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| CN109527442A (en) * | 2018-11-16 | 2019-03-29 | 大连工业大学 | A method of based on the smelly mandarin fish of papain Rapid Fermentation |
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| CN109402010B (en) * | 2018-11-16 | 2021-09-24 | 大连工业大学 | Method for rapidly fermenting smelly mandarin fish by mixed inoculation of lactococcus lactis M10 and Weissella cibaria M3 |
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| CN110558494A (en) * | 2019-10-08 | 2019-12-13 | 黄山市鑫黄山特产有限公司 | method for preparing flavored smelly mandarin fish |
| CN110810754A (en) * | 2019-11-27 | 2020-02-21 | 安徽省农业科学院水产研究所 | Method for preparing fresh-keeping stinky mandarin fish by adopting sectional fermentation |
| CN111411052A (en) * | 2020-03-02 | 2020-07-14 | 安徽省农业科学院农产品加工研究所 | Staphylococcus saprophyticus and application thereof in preparation of smelly mandarin fish flavor material |
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Also Published As
| Publication number | Publication date |
|---|---|
| TWI581719B (en) | 2017-05-11 |
| CN104223198B (en) | 2016-06-29 |
| TW201611731A (en) | 2016-04-01 |
| KR20160038723A (en) | 2016-04-07 |
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