CN104256727A - Preparation method of semi-dry large yellow croaker fillet - Google Patents

Preparation method of semi-dry large yellow croaker fillet Download PDF

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Publication number
CN104256727A
CN104256727A CN201410529369.1A CN201410529369A CN104256727A CN 104256727 A CN104256727 A CN 104256727A CN 201410529369 A CN201410529369 A CN 201410529369A CN 104256727 A CN104256727 A CN 104256727A
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China
Prior art keywords
fillet
fish
raw meat
dry
baking
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CN201410529369.1A
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Chinese (zh)
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郑昇阳
杨金龙
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郑昇阳
杨金龙
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Priority to CN201410529369.1A priority Critical patent/CN104256727A/en
Publication of CN104256727A publication Critical patent/CN104256727A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, 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

Abstract

The invention relates to a preparation method of a semi-dry large yellow croaker fillet, which comprises the technological processes of pre-treating, slicing, deodorizing, seasoning, drying and baking raw material fish. The preparation method is characterized in that the preparation method comprises the following steps: raw material fish pre-treatment: cleanly removing scales, fins and mucus on the surface of a fish body, then splitting and killing, removing internal organs and gills of the split fish body and completely cleaning the whole fish body; slicing: removing vertebra and a head of the pre-treated fish body and then cutting into the fillet; immersing the treated fillet into a configured deodorizing liquid for a period of time; immersing the deodorized fillet into a seasoning liquid; after hot air drying, baking and packing. The semi-dry fillet prepared by the preparation method has comfortable mouth feel, less nutrient loss, less time consumption during processing and low energy consumption, and the shelf life is prolonged.

Description

A kind of preparation method of half-dried rheum officinale fillet
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of technical field of aquatic product processing, particularly a kind of processing method of half-dried rheum officinale fillet.
Background technology
Large yellow croaker (large yellow croaker, Pseudosciaena crocea) also known as fresh greatly, Cymbaria dahurica, belong to Osteichthyes, shape order, Sciaenidae, yellow croaker belongs to, and is one of tradition " four large marine products " (large yellow croaker, little yellow croaker, hairtail, cuttlefish).Side is flat, and caudal peduncle is about as more than high 3 times, and head is comparatively large, and have flourishing mucilage cavity, lower jaw is slightly outstanding, 8 ~ 9 pieces, tool squama between dorsal fin starting point to side line.Body yellowish-brown, the outside of belly is golden yellow.Large yellow croaker is lower floor's knot group's property straddling fish stocks in water warm, and be China's region seawater fish, be mainly distributed in China's southern Yellow Sea, Fujian and Along The East Coast of Zhejiang And Jiangsu Provinces, in China, fishery economic occupies critical role.Along with the growth of increase and the export volume gradually of domestic demand amount, large yellow croaker cultivation scale constantly expands, and output improves constantly, and has become one of China's cage-farming largest at present.
Large yellow croaker is Fresh & Tender in Texture, nutritious, contains in every 100g Pseudosciaena crocea meat: energy 97.00 kilocalories; 17.70 grams, protein; 2.50 grams, fat; 0.80 gram, carbohydrate; Retinol1 0.00 microgram; Thiamine 0.03 milligram; 0.10 milligram, riboflavin; 1.90 milligrams, nicotinic acid; Vitamin e1 .13 milligram; Calcium 53.00 milligrams; 174.00 milligrams, phosphorus; 260.00 milligrams, potassium; 120.30 milligrams, sodium; 39.00 milligrams, magnesium; Iron 0.70 milligram; 0.58 milligram, zinc; Selenium 42.57 microgram; Copper 0.04 milligram; 0.02 milligram, manganese is the important component part of people's rational diet structure.Part trace element simultaneously in large yellow croaker body, the free radical dependent interaction that can produce with body metabolism, thus have and delay senility, resist the multi-efficiencies such as immunity of organisms.
Large yellow croaker is except for eating raw and pickle except dry product (yellow croaker Dried-sea), and its discarded object can also fully utilize as industry and medical material, such as fish scale can fish glue from scale processed, pearl essence, air bladder can fish glue processed, spermary can make nucleoprotamine.But traditional dry product economic worth of pickling is not high, in order to improve the economic worth of large yellow croaker further, must research and develop large yellow croaker intensive processing.
At present, the research both at home and abroad about large yellow croaker has a lot, but great majority are all the research in the cultivation, refrigeration etc. of large yellow croaker, and the report processing of large yellow croaker being prepared into semimoist foods is very few.
Semimoist foods is moisture 20% ~ 50%, water activity 0.65 ~ 0.85 a class dried product, its moisture is between dried product and fresh goods.Add and usually add special solute man-hour to reduce water activity, suitably control moisture, to strengthen storage performance, make goods have softness, wet tender mouthfeel and good local flavor simultaneously.
And common dried product, moisture is generally below 22%, although this based food has good shelf time, loses the original matter structure of food and local flavor, is difficult to chew, and quality is hard.And the moisture of semimoist foods is lower than natural fruit, vegetables and meat, higher than tradition drying food water content, therefore semimoist foods mouthfeel is more comfortable again, and nutritive loss is less, and color and luster closer to FF, and is processed consuming time few, and energy consumption is low.Traditional seasoned great majority all belong to dried product, processing technology is although it is so simple, with low cost contributes to long-term storage, but because moisture is too low, seriously reduce the softness that the flesh of fish itself has, wet tender, easily chew, digestible feature, be not suitable for very much the elderly and children and eat.In order to the moisture in fillet both can be made high as much as possible, thus mouthfeel when increasing edible; Can extend the shelf life again simultaneously, meet the needs of storage and consumption market.The invention provides a kind of preparation method processing half-dried large yellow croaker, thus solve the technical problem existing for fresh fish food and dried fish.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of half-dried rheum officinale fillet, apply technical scheme of the present invention and solve conventional dry rheum officinale fillet and lose the original matter structure of food and local flavor, be difficult to chew, scleroid problem.
A preparation method for half-dried rheum officinale fillet, comprises and raw material fish is carried out pretreatment, cuts into slices, goes raw meat, seasoning, drying, baking to obtain half-dry fish slices, it is characterized in that:
(1) pretreatment of raw material fish: squama, fin, the mucus of removing fish surface, rinses well with clear water, then longitudinally cuts open and kills, the fish body cut open is removed internal organ, removes the gill, clean fish body;
(2) cut into slices: fish body good for pretreatment is longitudinally half-and-half cut into two panels, remove backbone, head, then fish body is cut into the fillet of long 40-60 millimeter, wide 10-30 millimeter, thick 6-10 millimeter;
(3) remove raw meat: the fillet cut are immersed in prepared by sodium chloride or black tea remove 0.5-2 hour in raw meat liquid;
(4) seasoning: will the fillet after raw meat be gone to put into the baste be made up of composite phosphate and five spices, sugar, monosodium glutamate, Jiang Fen, yellow rice wine, salt, soy sauce, pepper powder and water, the time of immersion be 0.5-1.5 hour;
(5) heated-air drying: get the fillet after seasoning, drain, puts into the dry case of hot-air seasoning, first 50 DEG C of dry 1.5-2 hour, then 40 DEG C of dry 1-1.5 hour;
(6) baking: the fillet after heated-air drying of learning from else's experience, puts into far-infrared baking case and carries out baking, and at 160 DEG C of temperature, baking 10-15 minute, point packaging, stores.
Preferably, described in go raw meat liquid to be 5% sodium chloride solution, at 30 DEG C soak 60 minutes, complete raw meat.
Preferably, described in go raw meat liquid to be 1.5% concentration black tea and 0.75% concentration sodium acid carbonate, obtained with the mixing of 1:1 ratio, soak 120 minutes at 30 DEG C, complete raw meat.
Preferably, described in go raw meat liquid to be 2% black tea, at 20 DEG C soak 120 minutes, complete raw meat.
Further, described baste in the every 100g of large yellow croaker, containing five spices 20g, sugared 5.5g, monosodium glutamate 1.5g, ginger powder 1g, yellow rice wine 2ml, salt 3g, soy sauce 4.5ml, pepper powder 0.5g, water 20ml.
Further, described baste in the every 100g of large yellow croaker, containing salt 3g, sugared 5g, monosodium glutamate 0.5g, pepper powder 0.5g, soy sauce 2.5ml, chilli powder 1.5g, zanthoxylum powder 1.5g, yellow rice wine 2.5ml, water 38.5ml.
Preferably, described composite phosphate is by counting sodium pyrophosphate by weight: sodium phosphate trimer: calgon=3:2:1 forms.
Preferably, in described hot-air drying process, first 50 DEG C of dryings 2 hours, then 40 DEG C of dryings 1 hour.
Preferably, in described cooking process, baking temperature is 160 DEG C, and cooking time is 12 minutes.
Further, also can be used for preparing half-dried mackerel, saury, black carp, mandarin fish.
By technique scheme, the present invention has following technique effect:
(1) moisture in fillet can be made high as much as possible, thus mouthfeel when increasing edible;
(2) nutritive loss is less, and processes consuming time few, and energy consumption is low;
(3) can extend the shelf life, meet the needs of storage and consumption market.
The experiment that inventor carries out preparation technology is as follows:
The impact of compound phosphoric acid salt pair large yellow croaker sheet water activity
1 experiment purpose
This experimental study salinity and proportioning, to the affecting laws of large yellow croaker fillet water activity, adopt the method for adding appropriate composite phosphate to reduce water activity, to extend the shelf life, and can the foundation of reference in the hope of providing for the processing of large yellow croaker half-dry fish slices and accumulating.
2 experiment materials and instrument
2.1 material
Large yellow croaker, on March 28th, 2014 is purchased from Jin Sheng aquatic products Co., Ltd, chilled, wall scroll individual weight 350-500g, and after " three go ", refrigerator-22 DEG C of cold storage are for subsequent use.
2.2 main agents
Sheng Xin bio tech ltd, sodium pyrophosphate (SPP) Zhengzhou
Sheng Xin bio tech ltd, sodium phosphate trimer (STP) Zhengzhou
Sheng Xin bio tech ltd, calgon (HMP) Zhengzhou
Above reagent is domestic food-grade.
The proportioning orthogonal test factor of table 2-1 composite phosphate and level
The optimum proportioning experimental result of 2.3 composite phosphates and analysis
The result of table 2-2 composite phosphate proportioning orthogonal experiment
Experimental result is known, the size order of extreme difference is A > B > C, and namely the order of phosphate on the impact of reduction large yellow croaker fillet water activity is sodium pyrophosphate > sodium phosphate trimer > calgon; Drawn by k value meter: the excellent level of sodium pyrophosphate is A 3, but and A 2gap and not obvious; The excellent level of sodium phosphate trimer is B 2; The excellent level of hexapolyphosphate sodium is C 1.Consider the result of calculation of K, determine that its best of breed is A 3b 2c 1, namely the proportioning of three is 3:2:1, and water activity is minimum with this understanding.Visible with sodium pyrophosphate: sodium phosphate trimer: calgon is that 3:2:1 is added into the reduction of baste to fillet water activity and has larger effect.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with detailed description of the invention, setting forth the present invention further.
Embodiment 1
(1) pretreatment: get large yellow croaker, scrapes off the scale of fish surface, removes clean by fin, mucus, body surface is kept not hinder, rinse well with clear water, then cut open and kill, from the head of large yellow croaker through fish dorsal vertical cut to afterbody, but depth of cut can only to internal organ, fish maw also can not be cut open, such whole piece fish with fish maw for connecting, half-and-half can be spread out, the large yellow croaker cut open is removed internal organ, removes the gill, requires to remove totally.Blood muscle in splanchnic cavity, black mesentery must be cleaned up, gill root will be excavated totally, thoroughly cleaning whole piece fish body.
(2) cut into slices: the large yellow croaker that pretreatment is good is half-and-half cut into two panels, after removing spinal bone, head, then fish is cut into the fillet of long 50mm, wide 20mm, thick 8mm.
(3) remove raw meat: be immersed in by the fillet handled well in 5% sodium chloride solution configured, soak 60 minutes at 30 DEG C.
(4) seasoning: put into baste by removing the fillet after raw meat and flood, the preparation of baste is in the every 100g of large yellow croaker, containing five spices 20g, sugared 5.5g, monosodium glutamate 1.5g, ginger powder 1g, yellow rice wine 2ml, salt 3g, soy sauce 4.5ml, pepper powder 0.5g, water 20ml, make baste.Add sodium pyrophosphate 0.3g in addition, sodium phosphate trimer 0.2g, calgon 0.1g, mixing, ensure that fillet will all be immersed in baste tasty to ensure, the time of immersion is 1h.
(5) heated-air drying: get the fillet after seasoning, drain, puts into the dry case of hot-air seasoning, first 50 DEG C of dryings 2 hours, then 40 DEG C of dryings 1 hour.
(6) baking: the fillet after heated-air drying of learning from else's experience, puts into far-infrared baking case and carries out baking, at 160 DEG C, and baking 12 minutes.
Finally carry out a point packaging, inspection, storage.
Embodiment 2
(1) pretreatment: get large yellow croaker, scrapes off the scale of fish surface, removes clean by fin, mucus, body surface is kept not hinder, rinse well with clear water, then cut open and kill, from the head of large yellow croaker through fish dorsal vertical cut to afterbody, but depth of cut can only to internal organ, fish maw also can not be cut open, such whole piece fish with fish maw for connecting, half-and-half can be spread out, the large yellow croaker cut open is removed internal organ, removes the gill, requires to remove totally.Blood muscle in splanchnic cavity, black mesentery must be cleaned up, gill root will be excavated totally, thoroughly cleaning whole piece fish body.
(2) cut into slices: the large yellow croaker that pretreatment is good is half-and-half cut into two panels, after removing spinal bone, head, then fish is cut into the fillet of long 40mm, wide 10mm, thick 6mm.
(3) remove raw meat: the fillet handled well are immersed in configure with 1:1 ratio mixing 1.5% black tea and 0.75% sodium acid carbonate in, at 30 DEG C soak 120 minutes, complete raw meat.Black tea steeps 20min with boiling water before taking off raw meat, and then elimination tea grounds, is cooled to room temperature for subsequent use.In removal agent of raw meat smell, solid-liquid ratio is 1:4.
(4) seasoning: put into baste by removing the fillet after raw meat and flood, the preparation of baste in the every 100g of large yellow croaker, containing salt 3g, sugared 5g, monosodium glutamate 0.5g, pepper powder 0.5g, soy sauce 2.5ml, chilli powder 1.5g, zanthoxylum powder 1.5g, yellow rice wine 2.5ml, water 38.5ml.Add sodium pyrophosphate 0.3g in addition, sodium phosphate trimer 0.2g, calgon 0.1g, mixing, ensure that fillet will all be immersed in baste tasty to ensure, the time of immersion is 1.5h.
(5) heated-air drying: get the fillet after seasoning, drain, puts into the dry case of hot-air seasoning, first 50 DEG C of dryings 1.5 hours, then 40 DEG C of dryings 1.5 hours.
(6) baking: the fillet after heated-air drying of learning from else's experience, puts into far-infrared baking case and carries out baking, at 160 DEG C, and baking 10 minutes.
Finally carry out a point packaging, inspection, storage.
Embodiment 3
(1) pretreatment: get the scale that mackerel scrapes off fish surface, fin, mucus are removed clean, keeps body surface not hinder, rinse well with clear water, then cut open and kill, from the head of mackerel through fish dorsal vertical cut to afterbody, but fish maw to internal organ, can not also can only be cut open by depth of cut, such whole piece fish can with fish maw for connecting, half-and-half spread out, the fish cut open is removed internal organ, removes the gill, require to remove totally.Blood muscle in splanchnic cavity, black mesentery must be cleaned up, gill root will be excavated totally, thoroughly cleaning whole piece fish body.
(2) cut into slices: the mackerel that pretreatment is good is half-and-half cut into two panels, after removing spinal bone, head, then fish is cut into the fillet of long 40mm, wide 10mm, thick 6mm.
(3) remove raw meat: be immersed in by the fillet handled well in 2% black tea configured, soak 120 minutes at 20 DEG C, complete raw meat.
(4) seasoning: put into baste by removing the fillet after raw meat and flood, the preparation of baste, in the every 100g of large yellow croaker, 6. contains salt 3g, sugared 5g, monosodium glutamate 0.5g, pepper powder 0.5g, soy sauce 2.5ml, chilli powder 1.5g, zanthoxylum powder 1.5g, yellow rice wine 2.5ml, water 38.5ml.Add sodium pyrophosphate 0.3g in addition, sodium phosphate trimer 0.2g, calgon 0.1g, mixing, ensure that fillet will all be immersed in baste tasty to ensure, the time of immersion is 0.5h.
(5) heated-air drying: get the fillet after seasoning, drain, puts into the dry case of hot-air seasoning, first 50 DEG C of dryings 1.5 hours, then 40 DEG C of dryings 1 hour.
(6) baking: the fillet after heated-air drying of learning from else's experience, puts into far-infrared baking case and carries out baking, at 160 DEG C, and baking 10 minutes.
Finally carry out a point packaging, inspection, storage.
Above content is in conjunction with concrete preferred embodiment further description made for the present invention; can not assert that the specific embodiment of the present invention is only limitted to this; for general technical staff of the technical field of the invention; without departing from the inventive concept of the premise; some simple deduction or replace can also be made, all should be considered as belonging to the present invention by submitted to claims determination scope of patent protection.

Claims (10)

1. a preparation method for half-dried rheum officinale fillet, comprises and raw material fish is carried out pretreatment, cuts into slices, goes raw meat, seasoning, drying, baking to obtain half-dry fish slices, it is characterized in that:
(1) pretreatment of raw material fish: squama, fin, the mucus of removing fish surface, rinses well with clear water, then longitudinally cuts open and kills, the fish body cut open is removed internal organ, removes the gill, clean fish body;
(2) cut into slices: fish body good for pretreatment is longitudinally half-and-half cut into two panels, remove backbone, head, then fish body is cut into the fillet of long 40-60 millimeter, wide 10-30 millimeter, thick 6-10 millimeter;
(3) remove raw meat: the fillet cut are immersed in prepared by sodium chloride or black tea remove 0.5-2 hour in raw meat liquid;
(4) seasoning: will the fillet after raw meat be gone to put into the baste be made up of composite phosphate and five spices, sugar, monosodium glutamate, Jiang Fen, yellow rice wine, salt, soy sauce, pepper powder and water, soaks 0.5-1.5 hour;
(5) heated-air drying: get the fillet after seasoning, drain, puts into the dry case of hot-air seasoning, first dry 1.5-2 hour at 50 DEG C, then dry 1-1.5 hour at 40 DEG C;
(6) baking: the fillet after heated-air drying of learning from else's experience, puts into far-infrared baking case and carries out baking, and at 160 DEG C of temperature, baking 10-15 minute, point packaging, stores.
2. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, is characterized in that: described in go raw meat liquid to be 5% sodium chloride solution, soak 60 minutes at 30 DEG C, complete raw meat.
3. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, is characterized in that: described in go raw meat liquid to be 1.5% concentration black tea and 0.75% concentration sodium acid carbonate, obtained with the mixing of 1:1 ratio, soak 120 minutes at 30 DEG C, complete raw meat.
4. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, is characterized in that: described in go raw meat liquid to be 2% black tea, soak 120 minutes at 20 DEG C, complete raw meat.
5. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, it is characterized in that: described baste in the every 100g of large yellow croaker, containing five spices 20g, sugared 5.5g, monosodium glutamate 1.5g, ginger powder 1g, yellow rice wine 2ml, salt 3g, soy sauce 4.5ml, pepper powder 0.5g, water 20ml.
6. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, it is characterized in that: described baste in the every 100g of large yellow croaker, containing salt 3g, sugared 5g, monosodium glutamate 0.5g, pepper powder 0.5g, soy sauce 2.5ml, chilli powder 1.5g, zanthoxylum powder 1.5g, yellow rice wine 2.5ml, water 38.5ml.
7., according to the preparation method of the arbitrary described a kind of half-dried rheum officinale fillet of claim 1-6, it is characterized in that: described composite phosphate is by counting sodium pyrophosphate by weight: sodium phosphate trimer: calgon=3:2:1 forms.
8. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, is characterized in that: in described hot-air drying process, first at 50 DEG C dry 2 hours, then at 40 DEG C dry 1 hour.
9. the preparation method of a kind of half-dried rheum officinale fillet according to claim 1, it is characterized in that: in described cooking process, baking temperature is 160 DEG C, and cooking time is 12 minutes.
10., according to the preparation method of the arbitrary described a kind of half-dried rheum officinale fillet of claim 1-9, it is characterized in that: also can be used for preparing half-dried mackerel, saury, black carp, mandarin fish.
CN201410529369.1A 2014-10-10 2014-10-10 Preparation method of semi-dry large yellow croaker fillet CN104256727A (en)

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Cited By (12)

* Cited by examiner, † Cited by third party
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CN104719973A (en) * 2015-04-09 2015-06-24 李盈 Processing method for turbot roasted fish fillets
CN104770758A (en) * 2015-04-08 2015-07-15 浙江海洋学院 Seasoning yellow croaker processing method
CN104783230A (en) * 2015-04-08 2015-07-22 浙江海洋学院 Processing method of seasoned saury
CN104814470A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored roasted Aristichthys nobilis and preparation method thereof
CN104856102A (en) * 2015-05-06 2015-08-26 河南科技大学 Preparation process of instant dried cyprinus carpio
CN105011226A (en) * 2015-07-29 2015-11-04 广西金海环岛渔业有限公司 Processing method of sauries
CN105211933A (en) * 2015-11-13 2016-01-06 西华大学 A kind of processing method of suchow mosla herb flesh of fish dried meat
CN105231330A (en) * 2015-11-02 2016-01-13 刘荣如 Processing method of sweet osmanthus-flavored instant fish fillets
CN105795372A (en) * 2015-12-07 2016-07-27 集美大学 Preparation method of tea fragrant tilapia fillet snack food
CN106376855A (en) * 2016-08-30 2017-02-08 通江县光泰科技发展有限责任公司 Processing and preparation method of flavored fish
CN106579066A (en) * 2016-11-29 2017-04-26 宁波大学 Ready-to-eat tuna milt and processing method thereof
CN107440009A (en) * 2017-09-11 2017-12-08 海之星(福建)远洋渔业有限公司 A kind of dried fish preparation method suitable in long range fishing ship

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CN101002578A (en) * 2007-01-09 2007-07-25 中国海洋大学 Adiposity semi-dried fish meat piece processing method
CN102100248A (en) * 2011-01-10 2011-06-22 中国海洋大学 Processing method of half-dry fish slices
CN102423087A (en) * 2011-11-24 2012-04-25 江南大学 Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball
CN103210996A (en) * 2013-04-17 2013-07-24 河南科技大学 Preparation process of cyprinus carpio frozen product

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Publication number Priority date Publication date Assignee Title
CN101002578A (en) * 2007-01-09 2007-07-25 中国海洋大学 Adiposity semi-dried fish meat piece processing method
CN102100248A (en) * 2011-01-10 2011-06-22 中国海洋大学 Processing method of half-dry fish slices
CN102423087A (en) * 2011-11-24 2012-04-25 江南大学 Vacuum microwave segmented combined drying manufacturing method of instant crisp dehydrated fish ball
CN103210996A (en) * 2013-04-17 2013-07-24 河南科技大学 Preparation process of cyprinus carpio frozen product

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104770758A (en) * 2015-04-08 2015-07-15 浙江海洋学院 Seasoning yellow croaker processing method
CN104783230A (en) * 2015-04-08 2015-07-22 浙江海洋学院 Processing method of seasoned saury
CN104719973A (en) * 2015-04-09 2015-06-24 李盈 Processing method for turbot roasted fish fillets
CN104814470A (en) * 2015-04-25 2015-08-05 安徽友源食品有限公司 Tea flavored roasted Aristichthys nobilis and preparation method thereof
CN104856102A (en) * 2015-05-06 2015-08-26 河南科技大学 Preparation process of instant dried cyprinus carpio
CN104856102B (en) * 2015-05-06 2017-12-08 河南科技大学 A kind of preparation technology of the instant dried fish of the Yellow River carp
CN105011226A (en) * 2015-07-29 2015-11-04 广西金海环岛渔业有限公司 Processing method of sauries
CN105231330A (en) * 2015-11-02 2016-01-13 刘荣如 Processing method of sweet osmanthus-flavored instant fish fillets
CN105211933A (en) * 2015-11-13 2016-01-06 西华大学 A kind of processing method of suchow mosla herb flesh of fish dried meat
CN105795372A (en) * 2015-12-07 2016-07-27 集美大学 Preparation method of tea fragrant tilapia fillet snack food
CN106376855A (en) * 2016-08-30 2017-02-08 通江县光泰科技发展有限责任公司 Processing and preparation method of flavored fish
CN106579066A (en) * 2016-11-29 2017-04-26 宁波大学 Ready-to-eat tuna milt and processing method thereof
CN107440009A (en) * 2017-09-11 2017-12-08 海之星(福建)远洋渔业有限公司 A kind of dried fish preparation method suitable in long range fishing ship

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