CN104982973A - Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling - Google Patents
Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling Download PDFInfo
- Publication number
- CN104982973A CN104982973A CN201510376584.7A CN201510376584A CN104982973A CN 104982973 A CN104982973 A CN 104982973A CN 201510376584 A CN201510376584 A CN 201510376584A CN 104982973 A CN104982973 A CN 104982973A
- Authority
- CN
- China
- Prior art keywords
- fish
- quick
- seasoning
- frozen
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 117
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 28
- 239000003610 charcoal Substances 0.000 title claims abstract description 17
- 238000000034 method Methods 0.000 title abstract description 7
- 238000007710 freezing Methods 0.000 title abstract 3
- 238000003307 slaughter Methods 0.000 claims abstract description 8
- 238000012856 packing Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 17
- 238000003672 processing method Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 9
- 241001519451 Abramis brama Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 5
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 5
- 241000252233 Cyprinus carpio Species 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 241000252498 Ictalurus punctatus Species 0.000 claims description 5
- 241001275898 Mylopharyngodon piceus Species 0.000 claims description 5
- 241000276701 Oreochromis mossambicus Species 0.000 claims description 5
- 229910019142 PO4 Inorganic materials 0.000 claims description 5
- 235000004347 Perilla Nutrition 0.000 claims description 5
- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 244000203593 Piper nigrum Species 0.000 claims description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 241000949456 Zanthoxylum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000013614 black pepper Nutrition 0.000 claims description 5
- 239000001511 capsicum annuum Substances 0.000 claims description 5
- 241001233037 catfish Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000002131 composite material Substances 0.000 claims description 5
- -1 compound phosphoric acid salt Chemical class 0.000 claims description 5
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 229940029982 garlic powder Drugs 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000004223 monosodium glutamate Substances 0.000 claims description 5
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 5
- 239000010452 phosphate Substances 0.000 claims description 5
- 239000001931 piper nigrum l. white Substances 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium ascorbate Substances [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 5
- 235000010378 sodium ascorbate Nutrition 0.000 claims description 5
- 229960005055 sodium ascorbate Drugs 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 5
- 239000001488 sodium phosphate Substances 0.000 claims description 5
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 5
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 5
- PPASLZSBLFJQEF-RXSVEWSESA-M sodium-L-ascorbate Chemical compound [Na+].OC[C@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RXSVEWSESA-M 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 5
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 5
- 239000013638 trimer Substances 0.000 claims description 5
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 244000291564 Allium cepa Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 4
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- KEAYESYHFKHZAL-IGMARMGPSA-N sodium-23 atom Chemical compound [23Na] KEAYESYHFKHZAL-IGMARMGPSA-N 0.000 description 1
- KEAYESYHFKHZAL-OUBTZVSYSA-N sodium-24 Chemical compound [24Na] KEAYESYHFKHZAL-OUBTZVSYSA-N 0.000 description 1
- PVGBHEUCHKGFQP-UHFFFAOYSA-N sodium;n-[5-amino-2-(4-aminophenyl)sulfonylphenyl]sulfonylacetamide Chemical compound [Na+].CC(=O)NS(=O)(=O)C1=CC(N)=CC=C1S(=O)(=O)C1=CC=C(N)C=C1 PVGBHEUCHKGFQP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B4/00—Preservation of meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for processing raw fishes through seasoning, quick-freezing and charcoal grilling. The method comprises the following main steps: slaughtering, seasoning, dipping and washing, quick-freezing and packing. The freshness, the tenderness and the delicious degree of the raw fishes can be remained to the greatest degree, the raw fishes can be stably provided for various fish grilling enterprises, the flows of the fish grilling enterprises are greatly simplified, and the costs of the fish grilling enterprises are greatly reduced; each fish grilling enterprise is only equipped with one cold store to store products, and the raw fishes can be grilled after being only simply frozen before grilling. The method has the advantages that the process is simple, the flavor is unique and pure, the suitability for standardized and industrial production is high, and the quality can be stably controlled. The raw fishes are stored and conveyed through a cold chain, can be distributed remotely, can be centralizedly supplied to various restaurant chains, and can be favorable in market prospect.
Description
Technical field
The present invention relates to the fine finishining of aquatic products, specifically a kind of seasoning quick-frozen charcoal baked raw material fish processing method.
Background technology
Along with the change of people's consumption habit, all kinds of charcoal grilled fish has been popular in the whole nation on both sides of the Changjiang River, especially each large chain eatery, all with the signboard product of charcoal grilled fish as oneself.The maximum feature of chain eatery is exactly the standardization of products, continuous industrial production, and client can taste the consistent product of local flavor in different shops, but also will control middle cost as much as possible.Traditional grilled fish shop when doing grilled fish will through purchasing, support temporarily, slaughter, clean, seasoning, the link such as baking, operate too loaded down with trivial details, human and material resources cost is therebetween also very high.Because being subject to various restriction, the operation in grilled fish shop is also special instability, and have little time time client is many to do, time client is few, fish cannot not sold completely, and this greatly hinders the development in grilled fish shop.There is not yet the report of seasoning quick-frozen charcoal grilled fish raw material in the market.
The object of the invention is to solve the problem, namely grilled fish shop can be allowed can to stablize and the raw material of abundance, greatly can simplify interlude again, the freshness of fish can also be kept to greatest extent, and then the processing method of a kind of seasoning quick-frozen charcoal baked raw material fish is provided.
Summary of the invention
The present invention is achieved through the following technical solutions:
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3-6, compound seasoner 3-5; Water temperature controls at 0 DEG C-10 DEG C, seasoning time 1-3 hour; Period does not stop to stir, and mixing speed is 10-15 rpm;
(3) dip in and wash: the fish body after step (2) being processed dips in 2-5 second in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) the fish body that step (4) obtains is carried out packing, casing on demand, be placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40-46, hexapolyphosphate sodium 21-24, sodium phosphate trimer 15-18, sodium ascorbate 3-5, sodium carbonate 11-14.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 20-30, white granulated sugar 30-40, white wine 20-30, soy sauce 10-20, monosodium glutamate 5-8, I+G 0.25-0.4, Paprika 3-6, garlic powder 2-3, ginger powder 2-4, green onion powder 2-3, zanthoxylum powder 4-5, white pepper powder 1-1.5, coriander seed powder 0.8-1, Ground Cloves 0.1-0.2, fennel seeds powder 0.3-0.5, purple perilla juice 3-6.
Beneficial effect of the present invention: the present invention by fresh and alive raw material fish by slaughtering, seasoning, dip in wash, quick-frozen, packaging and other steps, obtain a brand-new seasoning quick-frozen charcoal baked raw material fish.This product farthest can keep the freshness of raw material fish, tenderness and delicious degree, again can stably for each grilled fish enterprise provides product, flow process and the cost of grilled fish enterprise are greatly simplified, and its multiple requirements can be met, grilled fish enterprise is only equipped with a freezer and deposits product, just can baking after only needing before baking simply to thaw to raw material.Present invention process is simple, and product special flavour uniqueness is pure, is applicable to carrying out standardization, suitability for industrialized production, product quality energy stability contorting.Product carries out accumulating by cold chain, can provide and deliver at a distance, supports the unified supply of material in the whole nation of each large national restaurant chain store, good market prospects.
Detailed description of the invention:
Embodiment 1
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3, compound seasoner 3; Water temperature controls at 0 DEG C, 1 hour seasoning time; Period does not stop to stir, and mixing speed is 10 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 2 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40, hexapolyphosphate sodium 21, sodium phosphate trimer 15, sodium ascorbate 3, sodium carbonate 11.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 20, white granulated sugar 30, white wine 20, soy sauce 10, monosodium glutamate 5, I+G 0.25, Paprika 3, garlic powder 2, ginger powder 2, green onion powder 2, zanthoxylum powder 4, white pepper powder 1, coriander seed powder 0.8, Ground Cloves 0.1, fennel seeds powder 0.3, purple perilla juice 3.
Embodiment 2
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 6, compound seasoner 5; Water temperature controls at 10 DEG C, 3 hours seasoning time; Period does not stop to stir, and mixing speed is 15 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 5 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 46, hexapolyphosphate sodium 24, sodium phosphate trimer 18, sodium ascorbate 5, sodium carbonate 14.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 30, white granulated sugar 40, white wine 30, soy sauce 20, monosodium glutamate 8, I+G 0.4, Paprika 6, garlic powder 3, ginger powder 4, green onion powder 3, zanthoxylum powder 5, white pepper powder 1.5, coriander seed powder 1, Ground Cloves 0.2, fennel seeds powder 0.5, purple perilla juice 6.
Embodiment 3
A kind of seasoning quick-frozen charcoal baked raw material fish processing method, comprises the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 4, compound seasoner 4.Water temperature controls at 5 DEG C, seasoning time 2 h.Period does not stop to stir, and mixing speed is 12 rpms;
(3) dip in and wash: the fish body after step (2) being processed dips in 3 seconds in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
As preferably, the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
As preferably, the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 43, hexapolyphosphate sodium 23, sodium phosphate trimer 16, sodium ascorbate 4, sodium carbonate 12.
As preferably, composition and the part by weight of the compound seasoner in step (2) are: salt 25, white granulated sugar 35, white wine 25, soy sauce 15, monosodium glutamate 6, I+G 0.3, Paprika 5, garlic powder 2, ginger powder 3, green onion powder 2, zanthoxylum powder 4, white pepper powder 1.2, coriander seed powder 0.9, Ground Cloves 0.15, fennel seeds powder 0.4, purple perilla juice 4.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, any those skilled in the art, do not departing within the scope of technical solution of the present invention, make a little change when the technology contents of above-mentioned announcement can be utilized or be modified to the Equivalent embodiments of equivalent variations, in every case be the content not departing from technical solution of the present invention, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. a seasoning quick-frozen charcoal baked raw material fish processing method, is characterized in that: comprise the following steps:
(1) slaughter: by fresh and alive fish by specification classification, in the rearmounted pond of fish gill bloodletting, after bloodletting completes, fish is cut open along back, remove the fish gill, fish scale, internal organ, black film, drain away the water after cleaning;
(2) seasoning: the fish body that step (1) is handled well is placed in container, fish body and other compositions and part by weight as follows: fish body 100, clear water 100, composite phosphate 3-6, compound seasoner 3-5; Water temperature controls at 0 DEG C-10 DEG C, seasoning time 1-3 hour; Period does not stop to stir, and mixing speed is 10-15 rpm;
(3) dip in and wash: the fish body after step (2) being processed dips in 2-5 second in clear water, to remove the flavoring of fish surface attachment;
(4) quick-frozen: after fish body step (3) obtained launches, inner surface is down, and outer surface, is put on disc upward, carries out quick-frozen by double helix mono-frozen machine, the fish body after quick-frozen requires that central temperature is lower than-18 DEG C;
(5) pack: fish body step (4) obtained carries out packing, casing on demand, is placed in-18 DEG C of refrigeration house storages.
2. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, it is characterized in that: the fish in step (1) is can be used for the fish of baking, as channel catfish, grass carp, black carp, snakeheaded fish, Tilapia mossambica, bream, carp, catfish, Ba Shayu etc.
3. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, is characterized in that: the compound phosphoric acid salt component in step (2) and part by weight are: sodium pyrophosphate 40-46, hexapolyphosphate sodium 21-24, sodium phosphate trimer 15-18, sodium ascorbate 3-5, sodium carbonate 11-14.
4. a kind of seasoning quick-frozen charcoal baked raw material fish processing method according to claim 1, is characterized in that: composition and the part by weight of the compound seasoner in step (2) are: salt 20-30, white granulated sugar 30-40, white wine 20-30, soy sauce 10-20, monosodium glutamate 5-8, I+G 0.25-0.4, Paprika 3-6, garlic powder 2-3, ginger powder 2-4, green onion powder 2-3, zanthoxylum powder 4-5, white pepper powder 1-1.5, coriander seed powder 0.8-1, Ground Cloves 0.1-0.2, fennel seeds powder 0.3-0.5, purple perilla juice 3-6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376584.7A CN104982973A (en) | 2015-07-01 | 2015-07-01 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376584.7A CN104982973A (en) | 2015-07-01 | 2015-07-01 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104982973A true CN104982973A (en) | 2015-10-21 |
Family
ID=54294986
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510376584.7A Pending CN104982973A (en) | 2015-07-01 | 2015-07-01 | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104982973A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325923A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Seasoned freshwater fish and processing method thereof |
| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
| CN111567759A (en) * | 2020-05-29 | 2020-08-25 | 茂名新洲海产有限公司 | Preparation process of grilled fish |
| CN111838581A (en) * | 2020-08-20 | 2020-10-30 | 岳阳弘昱农产品仓储有限公司 | A kind of quick-frozen seasoned channel catfish and preparation process thereof |
| CN112425740A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
| CN112425739A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836527A (en) * | 2005-03-25 | 2006-09-27 | 浙江工商大学 | A kind of processing method of farmed fish smoked product |
| CN102038220A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of grilled fish in lemongrass and producing method thereof |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN104172278A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Processing method of stuffed parabramis pekinensis |
| CN104172277A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for processing instant leiocassis longirostris fins |
| CN104305347A (en) * | 2014-10-11 | 2015-01-28 | 威海同仁食品有限公司 | Quick-frozen gadus conditioning food with baked fish flavor and processing method |
| CN104351855A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of seasoning fish |
-
2015
- 2015-07-01 CN CN201510376584.7A patent/CN104982973A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1836527A (en) * | 2005-03-25 | 2006-09-27 | 浙江工商大学 | A kind of processing method of farmed fish smoked product |
| CN102038220A (en) * | 2010-12-24 | 2011-05-04 | 辛丘岩 | Food of grilled fish in lemongrass and producing method thereof |
| CN103549497A (en) * | 2013-09-27 | 2014-02-05 | 恒茂实业集团有限公司 | Making method for quick-frozen seasoned sliced red snapper food |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN104172278A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Processing method of stuffed parabramis pekinensis |
| CN104172277A (en) * | 2014-07-22 | 2014-12-03 | 安徽富煌三珍食品集团有限公司 | Method for processing instant leiocassis longirostris fins |
| CN104305347A (en) * | 2014-10-11 | 2015-01-28 | 威海同仁食品有限公司 | Quick-frozen gadus conditioning food with baked fish flavor and processing method |
| CN104351855A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Preparation method of seasoning fish |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
| CN105325923A (en) * | 2015-11-19 | 2016-02-17 | 安徽富煌三珍食品集团有限公司 | Seasoned freshwater fish and processing method thereof |
| CN111567759A (en) * | 2020-05-29 | 2020-08-25 | 茂名新洲海产有限公司 | Preparation process of grilled fish |
| CN111838581A (en) * | 2020-08-20 | 2020-10-30 | 岳阳弘昱农产品仓储有限公司 | A kind of quick-frozen seasoned channel catfish and preparation process thereof |
| CN112425740A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
| CN112425739A (en) * | 2020-10-15 | 2021-03-02 | 珠海壹条鱼食品科技有限公司 | Preparation method of fresh fish slices |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104982973A (en) | Method for processing raw fishes through seasoning, quick-freezing and charcoal grilling | |
| CN101946917B (en) | Method for preparing shrimp soft can | |
| CN102599549A (en) | Method for preparing non-fried instant freshwater fish | |
| CN108740840A (en) | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica | |
| CN102018019A (en) | Freshwater fish smoking process | |
| CN102293421A (en) | Processing technic of multi-flavor grilled fish | |
| CN101473977A (en) | Frozen boiled fennel-flavor integral crayfish and fresh-keeping preparation method thereof | |
| CN103719929B (en) | Spicy bullfrog skin processing technology | |
| CN102524727A (en) | Small pointed bamboo shoot production process | |
| CN104544291A (en) | Deep sea nemipterus virgatus intestines and processing technology thereof | |
| CN105475982A (en) | Processing method of cedrela sinensis sauce | |
| CN103622044A (en) | Manufacturing method of crispy spare ribs with garlic | |
| CN101703276A (en) | Freshness-retainable dry fish noodles and production process thereof | |
| CN103815438B (en) | A kind of freezing precook japanese eel skin and preparation method thereof | |
| CN103798830A (en) | Production method of frozen spicy diced chicken with peanuts | |
| CN105394619A (en) | Instant leiocassis longirostris head eaten with wine, and processing method of instant leiocassis longirostris head | |
| CN101524165B (en) | Fast food scallop and preparing method thereof | |
| KR20100028283A (en) | The preserving method about crab preserved in soy sauce for long time | |
| CN107691620A (en) | The processing method that shrimp crab product is eaten in a kind of nitrogen ultra low temperature freezing raw | |
| CN115444112B (en) | A method for processing tempura breaded dragon fish products based on deep freezing and quick freezing | |
| CN105558903A (en) | Making method of quick-frozen mixed kabob with Litopenaeus vannamei | |
| CN105495273A (en) | Three-fresh-ingredient dumplings and preparation method thereof | |
| CN104366594A (en) | Industrial preparation method for normal-temperature instant wolfberry and pickled pepper crayfishes | |
| CN105192735A (en) | Quick-frozen chicken and manufacturing method thereof | |
| CN103504330A (en) | Frozen fresh crispy chicken preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151021 |