CN104351843A - Preparation method of odd taste fishes - Google Patents
Preparation method of odd taste fishes Download PDFInfo
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- CN104351843A CN104351843A CN201410607468.7A CN201410607468A CN104351843A CN 104351843 A CN104351843 A CN 104351843A CN 201410607468 A CN201410607468 A CN 201410607468A CN 104351843 A CN104351843 A CN 104351843A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 140
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 238000007789 sealing Methods 0.000 claims abstract description 16
- 230000001680 brushing effect Effects 0.000 claims abstract description 14
- 229920003023 plastic Polymers 0.000 claims abstract description 14
- 239000004033 plastic Substances 0.000 claims abstract description 14
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 210000000936 intestine Anatomy 0.000 claims abstract description 7
- 238000007790 scraping Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 235000013409 condiments Nutrition 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 24
- 235000002639 sodium chloride Nutrition 0.000 claims description 22
- 240000008574 Capsicum frutescens Species 0.000 claims description 13
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 13
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 244000203593 Piper nigrum Species 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 12
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 12
- 229930006000 Sucrose Natural products 0.000 claims description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 12
- 235000013614 black pepper Nutrition 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 12
- 235000013312 flour Nutrition 0.000 claims description 12
- 235000012907 honey Nutrition 0.000 claims description 12
- 235000011837 pasties Nutrition 0.000 claims description 12
- 235000019991 rice wine Nutrition 0.000 claims description 12
- 238000007605 air drying Methods 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 239000007921 spray Substances 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims 2
- 244000000231 Sesamum indicum Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 abstract 3
- 241000250967 Branchia Species 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000009958 sewing Methods 0.000 abstract 1
- 238000005507 spraying Methods 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 10
- 241000207961 Sesamum Species 0.000 description 10
- 238000005554 pickling Methods 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 230000003670 easy-to-clean Effects 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000011833 salt mixture Substances 0.000 description 1
- 238000003307 slaughter Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a preparation method of odd taste fishes. The method comprises the following steps: (1) firstly, cutting fishes open, removing intestines and branchia, and scraping black peritonaeum thoroughly; (2) cleaning the fishes which are cut open, hanging the cleaned fishes, and drying the hung fishes with hot air; (3) preparing dressing and seasoning, applying and brushing the dressing on two sides in the maw of each fish, putting the seasoning in the maw of each fish, and sewing the maw of each fish properly; (4) applying and brushing the dressing on two sides outside each fish, and then putting the fishes in a pottery vat; (5) after the pottery vat is filled with the fishes, successively sealing a vat opening with paper and plastic in a multilayer manner, turning over the fishes once after 4-7 days, putting the fishes which are originally put at the upper part of the pottery vat at the lower part of the pottery vat, putting the fishes which are originally put at the lower part of the pottery vat at the upper part of the pottery vat, and spraying white wine into the pottery vat; successively sealing the vat opening with the paper and the plastic in the multilayer manner, and finally sealing the vat opening with mud, wherein the sealing time of the pottery vat is 1-2 months; (6) taking the fishes out of the vat, opening the maws of the fishes, pouring out the seasoning, and vacuum packing the fishes. The method disclosed by the invention has the advantages that the preserved fishes have delicious taste and bright color.
Description
Technical field
The present invention relates to a kind of method of pickling fish, particularly the preparation method of a kind of strange taste fish.
Background technology
Pickling now fish is generally pickled by the thing of fish salt-mixture, ginger, Chinese prickly ash, chilli powder and so on, after fish is pickled and dries, generally only has saline taste, does not have other taste, so taste is more single, cannot meet the taste of different local people; When slaughtering fish, generally fish block is rinsed well by direct water simultaneously, and the fish after pickled is faint in color, and color and luster is not vivid, has a certain impact to the sale of market being pickled fish.
Summary of the invention
In view of this, be necessary to provide a kind of preparation method making the strange taste fish that the fish delicious flavour after pickling, color are vivid.
A preparation method for strange taste fish, comprises the following steps:
(1) first fish is cut open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
(2) after cleaning, fish is hung up, with the heated-air drying 1-2 hour of 50-80 DEG C;
(3) rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
(4) fish on two sides, is then put into pottery cylinder by baste brushing outside the fish sewed up;
(5) after fish neatly being occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 4-7 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 1-2 month;
(6) go out cylinder, open fish maw, pour out condiment, vacuum packaging.
Further, in described baste, the percentage by weight of each component is: rice wine 30-50%, honey 5-15%, salt 5-17%, and ripe sesame flour 20-50%, each component summation is 100%.
Further, in described condiment, the percentage by weight of each component is: dried orange peel 3-8%, fructus amomi 2-7%, fennel seeds 1-5%, Radix Glycyrrhizae 2-7%, bay 1-5%, anistree 5-12%, cassia bark 1-5%, cloves 3-8%, rhizoma zingiberis 8-15%, capsicum 3-11%, Chinese prickly ash 8-15%, salt 8-12%, white sugar 3-7%, black pepper 7-13%, cumin 7-13%, each component summation is 100%.
The preparation method of a kind of strange taste fish provided by the invention, its advantage is: the fish delicious flavour pickled, sweet, numb, fragrant, also has other fragrance, the taste pickling fish can be suitably adjusted according to the taste of the local people of difference, add part medicinal material in the process of simultaneously pickling, have certain health-care effect to people; Fish color after pickling is scarlet, beautiful, has certain facilitation to the marketing.
Accompanying drawing explanation
Fig. 1 is the process chart of the preparation method of the strange taste fish that embodiment of the present invention provides.
Following detailed description of the invention will further illustrate the present invention in conjunction with above-mentioned accompanying drawing.
Detailed description of the invention
As shown in Figure 1, the preparation method of a kind of strange taste fish that embodiment of the present invention provides, comprises the following steps:
S1: first cut fish open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
S2: after cleaning, fish is hung up, with the heated-air drying 1-2 hour of 50-80 DEG C;
Concrete, fish is hung in hot bellows and blow 1-2 hour with the hot blast of 50-80 DEG C, allow fish evaporate portion of water.
S3: rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
Concrete, with line, fish maw is sewed up.
S4: by baste brushing on the outer two sides of the fish sewed up, then fish is put into pottery cylinder;
Concrete, baste is coated on outer for the fish sewed up two sides, and then put into the pottery cylinder of band glaze, Inner glaze is easy to clean, easy to use.
S5: after fish is neatly occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 4-7 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 1-2 month;
S6: go out cylinder, opens fish maw, pours out condiment, vacuum packaging.
Further, in baste, the percentage by weight of each component is: rice wine 30-50%, honey 5-15%, salt 5-17%, and ripe sesame flour 20-50%, each component summation is 100%.
Further, in condiment, the percentage by weight of each component is: dried orange peel 3-8%, fructus amomi 2-7%, fennel seeds 1-5%, Radix Glycyrrhizae 2-7%, bay 1-5%, anistree 5-12%, cassia bark 1-5%, cloves 3-8%, rhizoma zingiberis 8-15%, capsicum 3-11%, Chinese prickly ash 8-15%, salt 8-12%, white sugar 3-7%, black pepper 7-13%, cumin 7-13%, each component summation is 100%.
Embodiment 1
A preparation method for strange taste fish, comprises the following steps:
(1) first fish is cut open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
(2) after cleaning, fish is hung up, by the heated-air drying 2 hours of 50 DEG C;
Concrete, fish is hung over the heated-air drying 2 hours with 50 DEG C in hot bellows, allow fish evaporate portion of water.
(3) rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
Concrete, with line, fish maw is sewed up.
Concrete, in baste, the percentage by weight of each component is: rice wine 50%, honey 15%, salt 15%, ripe sesame flour 20%, and each component summation is 100%.
Concrete, in condiment, the percentage by weight of each component is: dried orange peel 3%, fructus amomi 2%, fennel seeds 1%, Radix Glycyrrhizae 2%, bay 1%, anistree 5%, cassia bark 1%, cloves 3%, rhizoma zingiberis 13%, capsicum 11%, Chinese prickly ash 13%, salt 12%, white sugar 7%, black pepper 13%, cumin 13%, each component summation is 100%.
(4) fish on two sides, is then put into pottery cylinder by baste brushing outside the fish sewed up;
Concrete, baste is coated on outer for the fish sewed up two sides, and then put into the pottery cylinder of band glaze, Inner glaze is easy to clean, easy to use.
(5) after fish neatly being occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 7 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 2 months;
(6) go out cylinder, open fish maw, pour out condiment, vacuum packaging.
Embodiment 2
A preparation method for strange taste fish, comprises the following steps:
(1) first fish is cut open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
(2) after cleaning, fish is hung up, by the heated-air drying 1.5 hours of 65 DEG C;
Concrete, fish is hung over the heated-air drying 1.5 hours with 65 DEG C in hot bellows, allow fish evaporate portion of water.
(3) rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
Concrete, with line, fish maw is sewed up.
Concrete, in baste, the percentage by weight of each component is: rice wine 40%, honey 5%, salt 5%, ripe sesame flour 50%, and each component summation is 100%.
Concrete, in condiment, the percentage by weight of each component is: dried orange peel 8%, fructus amomi 7%, fennel seeds 5%, Radix Glycyrrhizae 7%, bay 5%, anistree 11%, cassia bark 5%, cloves 8%, rhizoma zingiberis 8%, capsicum 3%, Chinese prickly ash 8%, salt 8%, white sugar 3%, black pepper 7%, cumin 7%, each component summation is 100%.
(4) fish on two sides, is then put into pottery cylinder by baste brushing outside the fish sewed up;
Concrete, baste is coated on outer for the fish sewed up two sides, and then put into the pottery cylinder of band glaze, Inner glaze is easy to clean, easy to use.
(5) after fish neatly being occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 6 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 1.5 months;
(6) go out cylinder, open fish maw, pour out condiment, vacuum packaging.
Embodiment 3
A preparation method for strange taste fish, comprises the following steps:
(1) first fish is cut open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
(2) after cleaning, fish is hung up, blow 1 hour with the hot blasts of 80 DEG C;
Concrete, fish is hung over the heated-air drying 1 hour with 80 DEG C in hot bellows, allow fish evaporate portion of water.
(5) rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
Concrete, with line, fish maw is sewed up.
Concrete, in baste, the percentage by weight of each component is: rice wine 30%, honey 10%, salt 17%, ripe sesame flour 43%, and each component summation is 100%.
Concrete, in condiment, the percentage by weight of each component is: dried orange peel 5%, fructus amomi 4%, fennel seeds 3%, Radix Glycyrrhizae 4%, bay 2%, anistree 7%, cassia bark 2%, cloves 5%, rhizoma zingiberis 15%, capsicum 8%, Chinese prickly ash 15%, salt 9%, white sugar 5%, black pepper 8%, cumin 8%, each component summation is 100%.
(6) fish on two sides, is then put into pottery cylinder by baste brushing outside the fish sewed up;
Concrete, baste is coated on outer for the fish sewed up two sides, and then put into the pottery cylinder of band glaze, Inner glaze is easy to clean, easy to use.
(7) after fish neatly being occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 4 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 1 month;
(8) go out cylinder, open fish maw, pour out condiment, vacuum packaging.
The preparation method of a kind of strange taste fish provided by the invention, its advantage is: the fish delicious flavour pickled, sweet, numb, fragrant, also has other fragrance, the taste pickling fish can be suitably adjusted according to the taste of the local people of difference, add part medicinal material in the process of simultaneously pickling, have certain health-care effect to people; Fish color after pickling is scarlet, beautiful, has certain facilitation to the marketing.
Be understandable that, for the person of ordinary skill of the art, other various corresponding change and distortion can be made by technical conceive according to the present invention, and all these change the protection domain that all should belong to the claims in the present invention with distortion.
Claims (3)
1. a preparation method for strange taste fish, is characterized in that: comprise the following steps:
(1) first fish is cut open intestines, the gill, the black peritonaeum on scraping fish maw both sides;
(2) after cleaning, fish is hung up, with the heated-air drying 1-2 hour of 50-80 DEG C;
(3) rice wine, honey, salt, ripe sesame flour are mixed into pasty state, obtained baste; Dried orange peel, fructus amomi, fennel seeds, Radix Glycyrrhizae, bay, anise, cassia bark, cloves, rhizoma zingiberis, capsicum, Chinese prickly ash, salt, white sugar, black pepper, cumin are mixed into pasty state, obtained condiment; By baste brushing two sides in fish maw, condiment is put into fish maw, fish maw is sewed up;
(4) fish on two sides, is then put into pottery cylinder by baste brushing outside the fish sewed up;
(5) after fish neatly being occupied pottery cylinder according to layer, paper using, plastics are multi-layer sealed successively by cylinder mouth, are then overturn once, below being placed on by superincumbent fish original in pottery cylinder by fish after 4-7 days, above being placed on by fish below original in pottery cylinder, then spray white wine in pottery cylinder; Then paper using, plastics are multi-layer sealed successively by cylinder mouth, finally with mud sealing cylinder mouth; In pottery cylinder, Sealing period is 1-2 month;
(6) go out cylinder, open fish maw, pour out condiment, vacuum packaging.
2. the preparation method of a kind of strange taste fish according to claim 1, is characterized in that: in described baste, the percentage by weight of each component is: rice wine 30-50%, honey 5-15%, salt 5-17%, ripe sesame flour 20-50%, each component summation is 100%.
3. the preparation method of a kind of strange taste fish according to claim 1, is characterized in that: in described condiment, the percentage by weight of each component is: dried orange peel 3-8%, fructus amomi 2-7%, fennel seeds 1-5%, Radix Glycyrrhizae 2-7%, bay 1-5%, anistree 5-12%, cassia bark 1-5%, cloves 3-8%, rhizoma zingiberis 8-15%, capsicum 3-11%, Chinese prickly ash 8-15%, salt 8-12%, white sugar 3-7%, black pepper 7-13%, cumin 7-13%, each component summation is 100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410607468.7A CN104351843A (en) | 2014-11-03 | 2014-11-03 | Preparation method of odd taste fishes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410607468.7A CN104351843A (en) | 2014-11-03 | 2014-11-03 | Preparation method of odd taste fishes |
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| Publication Number | Publication Date |
|---|---|
| CN104351843A true CN104351843A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410607468.7A Pending CN104351843A (en) | 2014-11-03 | 2014-11-03 | Preparation method of odd taste fishes |
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| CN (1) | CN104351843A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007596A (en) * | 2017-06-11 | 2018-12-18 | 谭泽文 | Selenium-rich zinc high calcium dry-eating instant noodles |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349304A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Fish floss preparation method |
| CN104055154A (en) * | 2014-05-30 | 2014-09-24 | 霍山源味园农林科技有限公司 | Instant pickled fish |
-
2014
- 2014-11-03 CN CN201410607468.7A patent/CN104351843A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349304A (en) * | 2013-06-15 | 2013-10-16 | 沈阳创达技术交易市场有限公司 | Fish floss preparation method |
| CN104055154A (en) * | 2014-05-30 | 2014-09-24 | 霍山源味园农林科技有限公司 | Instant pickled fish |
Non-Patent Citations (2)
| Title |
|---|
| 张耀武: "餐条鱼的加重加工方法", 《科学养鱼》 * |
| 钱民全: ""糟醉鱼"", 《渔业致富指南》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007596A (en) * | 2017-06-11 | 2018-12-18 | 谭泽文 | Selenium-rich zinc high calcium dry-eating instant noodles |
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