CN105105211A - Processing method for high-moisture skipjack product - Google Patents
Processing method for high-moisture skipjack product Download PDFInfo
- Publication number
- CN105105211A CN105105211A CN201510310446.9A CN201510310446A CN105105211A CN 105105211 A CN105105211 A CN 105105211A CN 201510310446 A CN201510310446 A CN 201510310446A CN 105105211 A CN105105211 A CN 105105211A
- Authority
- CN
- China
- Prior art keywords
- fillet
- aloe
- processing method
- moisture
- water
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 241000962514 Alosa chrysochloris Species 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 229940069521 aloe extract Drugs 0.000 claims abstract description 19
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 3
- 241001116389 Aloe Species 0.000 claims description 27
- 235000011399 aloe vera Nutrition 0.000 claims description 27
- 235000011194 food seasoning agent Nutrition 0.000 claims description 24
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 238000000034 method Methods 0.000 claims description 10
- 238000007605 air drying Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 241000234314 Zingiber Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 238000004108 freeze drying Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 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
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013555 soy sauce Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- RTKIYNMVFMVABJ-UHFFFAOYSA-L thimerosal Chemical compound [Na+].CC[Hg]SC1=CC=CC=C1C([O-])=O RTKIYNMVFMVABJ-UHFFFAOYSA-L 0.000 claims description 5
- 229940033663 thimerosal Drugs 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 2
- 238000007602 hot air drying Methods 0.000 abstract 1
- 241000251468 Actinopterygii Species 0.000 description 7
- 238000004140 cleaning Methods 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 7
- 235000019688 fish Nutrition 0.000 description 7
- 238000000967 suction filtration Methods 0.000 description 6
- 208000016261 weight loss Diseases 0.000 description 5
- 230000004580 weight loss Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000269819 Katsuwonus pelamis Species 0.000 description 1
- 241000276618 Perciformes Species 0.000 description 1
- 241000269821 Scombridae Species 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003446 ligand Substances 0.000 description 1
- 235000020640 mackerel Nutrition 0.000 description 1
- 238000013508 migration Methods 0.000 description 1
- 230000005012 migration Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000021058 soft food Nutrition 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method for a high-moisture skipjack product. The processing method comprises the following steps: pretreating and slicing a skipjack sample; removing fishy smell of the obtained fillets; roasting the fillets with microwaves; flavoring the roasted fillets in vacuum; carrying out hot air drying, wherein water content of the fillets is controlled to be 24 to 28%; and carrying out vacuum bagging and sterilization. Preferably, an aloe extract is added into a flavoring liquid so as to allow the prepared fillets to have good water retention performance, so the problems of poor water retention performance and low moisture of fillets prepared in the prior art are overcome. The fillets prepared in the invention are soft and palatable, are easy to chew and has high moisture and good water retention performance; and the e processing method is simple and is convenient to operate.
Description
Technical field
The present invention relates to technical field of aquatic product processing, be specifically related to a kind of processing method of high-moisture stripped tuna goods.
Background technology
Stripped tuna belongs to Perciformes mackerel section stripped tuna and belongs to, and is important oceanodromous migration fish, and be distributed widely in the Pacific Ocean, the Atlantic Ocean, the torrid zone of the Indian Ocean, subtropical zone and marine site, subfrigid zone, China East Sea and the South Sea also can be caught in a large number.Stripped tuna delicious meat, nutritious, stripped tuna contains rich in protein, superior amino acid ligand ratio and the polyunsaturated fatty acid of the multiple high bioactivity such as DHA, EPA, has the function promoting brain development, effectively prevention cardiovascular and cerebrovascular disease.Processing raw fish and making stripped tuna can are the major consumers modes of stripped tuna, and be mainly used in processing " oceanic bonito joint " Japanese stripped tuna, being dug into wooden fish flower time edible, is the flavouring of japanese traditional, also can be made into raw fish and eats.
At present, mainly concentrate on fishery resources aspect both at home and abroad to the report of stripped tuna, the local flavor research report about stripped tuna and products thereof is less.Chinese patent notification number CN104621618A, May 20 2015 day for announcing, disclose a kind of processing method of instant tunny fillet, cut into slices after comprising pretreatment of raw material, use baste seasoning 3 ~ 5h again, fillet after seasoning are spread out and toast 6 ~ 8h in the baking ovens of 40 ~ 45 DEG C, 20 ~ 25% of fillet weight is reached to moisture, then use infrared baking machine at 160 ~ 180 DEG C of baking 5 ~ 8min, finally by the dehydration of fillet heated-air drying to moisture between 15 ~ 17%, be cooled to inflated with nitrogen packed products after room temperature.This invention preparation method is easy to operate, and obtained instant fillet tasty mouthfeel, improves the commercial value of tuna, but the fillet moisture that this invention obtains is low, poor water retention property.
Summary of the invention
The fillet moisture that the object of the invention is to solve prior art obtained is low, and the problem of poor water retention property, provides a kind of moisture high and the stripped tuna product processing method of good water-retaining property.
Concrete technical scheme of the present invention is: a kind of processing method of high-moisture stripped tuna goods, comprises the steps:
(1) pretreatment: internal organ are removed in raw material peeling of decaptitating, and clean up rear section;
(2) de-raw meat: by the fillet cut, put into the water of 40 ~ 45 DEG C, the weight ratio of fillet and water is 1:1 ~ 1:1.5, adds and accounts for the salt of fillet weight 2 ~ 5% and the acetic acid of 0.5 ~ 1%, after stirring evenly, soaks 25 ~ 40min;
(3) bake: the fillet after step (2) being soaked use microwave baking;
(4) vacuum seasoning: the fillet after baking are put into vacuum seasoning pot, adds the baste of fillet weight 1.5 ~ 3 times, with vavuum pump, the air pressure of seasoning pot is extracted into-0.06Mpa, keeps 10 ~ 20min;
(5) dry: the fillet after vacuum seasoning are carried out heated-air drying, and control temperature is at 40 ~ 50 DEG C, until fillet water content is 24 ~ 28%;
(6) sterilization: by dried fillet in high-pressure sterilizing pot in 120 DEG C of sterilizing 15 ~ 20min, then load in bag and vacuumize.
Microwave baking is using heating object material itself as heater, and microwave instantaneously can be deep into internal batch, material inside and outside is heated simultaneously, does not need heat transfer, is exceedingly fast, substantially reduces the heat time so heat up.Heating using microwave speed is fast, and internal batch air themperature sharply rises, and because mass transfer velocity is slow, heated gas is in height pressured state, and has the trend of expansion, and when reaching certain pressure, material will expand, thus obtained bulk, soft food.This fuel factor be rapidly heated of microwave also has the effect of sterilization, and simultaneously the non-thermal effect of microwave can make organism internal protein and physiological activator morph and devitalization or death reach the effect of sterilization.The present invention adopts microwave baking stripped tuna fillet, and the processing time is short, and obtained fillet are soft, agreeable to the taste, easily chew.
As preferably, the power of described step (3) microwave baking is 700 ~ 1000W, bakes time 4 ~ 10min.Power and the time that bakes of microwave affect very large on the mouthfeel of fillet, power is excessive, bakes of long duration, and obtained fillet mouthfeel is stiff, and microwave power is little, bakes the time short, and obtained fillet are soft not, are difficult to chew.
As preferably, in described step (4), the component of baste and mass fraction are: soy sauce 19.4 ~ 19.9%, white granulated sugar 8.2 ~ 8.8%, cooking wine 10.5 ~ 10.8%, monosodium glutamate 0.3 ~ 0.5%, ginger 1.8 ~ 2.4%, aloe extract 4.6 ~ 10.8%, and all the other are water.The present invention is in seasoning process, adopt vacuum seasoning, shorten the time of penetration of baste, local flavor infiltration completely, obtained stripped tuna fillet taste is finer and smoother, with the addition of aloe extract simultaneously, can improve the water-retaining property of fillet in baste, make fillet after long-time storage, still containing higher moisture.
As preferably, the extracting method of described aloe extract is:
(1) Fresh leaf of aloe thimerosal is washed, then with water cleaning, obtain aseptic Chinese aloe leaf;
(2), after Chinese aloe leaf peeling, Aloe mesophyll is smashed to pieces, homogenate, obtain Aloe gel serofluid;
(3) by Aloe gel serofluid and absolute ethyl alcohol by volume 1:3 ~ 1:7 mix, adopt ultrasonic wave to extract to obtain extract;
(4) extracting liquid filtering, Vacuum Concentration, freeze drying are obtained aloe extract.
As preferably, in the extracting method of described aloe extract, ultrasonic wave extraction conditions is temperature 20 ~ 40 DEG C, time 40 ~ 60min, and ultrasonic frequency is 20 ~ 40kHz, and power is 400 ~ 1000W.
The invention has the beneficial effects as follows: (1) the present invention adopts vacuum flavoring technology, shortens the time of penetration of baste, completely, obtained stripped tuna fillet taste is finer and smoother in local flavor infiltration; (2) with the addition of aloe extract in baste of the present invention, the water-retaining property of stripped tuna fillet can be improved, make fillet keep comparatively high-moisture; (3) the present invention adopts microwave baking, shortens the time of baking, and obtained fillet are soft, mouthfeel is good.
Detailed description of the invention
Below by specific embodiment, technical scheme of the present invention is described further.
Embodiment 1
A processing method for high-moisture stripped tuna goods, specifically comprises the following steps:
(1) pretreatment: selection fish body is complete, smell is normal, the resilient stripped tuna of muscle, and internal organ are removed in peeling of decaptitating, after cleaning up, will oppress the fillet being cut into thickness 6 ~ 8mm, length 5 ~ 7cm, width 8 ~ 10mm;
(2) de-raw meat: by the fillet cut, put into the water of 40 DEG C, the mass ratio of fillet and water is 1:1, adds and accounts for the salt of fillet weight 2% and the acetic acid of 0.5%, after stirring evenly, soaks 25min;
(3) bake: the fillet after step (2) being processed use microwave baking, and microwave baking condition is: microwave power 700W, process 4min;
(4) vacuum seasoning: the fillet after baking are put into vacuum seasoning pot, add the baste of fillet weight 1.5 times, with vavuum pump, the air pressure of seasoning pot is extracted into-0.06Mpa, keep 10min, the component of baste and mass fraction are: soy sauce 19.4%, white granulated sugar 8.2%, cooking wine 10.5%, monosodium glutamate 0.3%, ginger 1.8%, aloe extract 4.6%, and all the other are water;
(5) dry: the fillet after vacuum seasoning are carried out heated-air drying, and control temperature is at 40 DEG C, until fillet water content is 24%;
(6) sterilization: by dried fillet in high-pressure sterilizing pot in 120 DEG C of sterilizing 15 ~ 20min, then load in bag and vacuumize.
The extracting method of described aloe extract is:
(1) select fresh Chinese aloe leaf, clean up with thimerosal, then rinse with water, obtain clean Chinese aloe leaf;
(2) by after the Chinese aloe leaf peeling after cleaning, fully to pull an oar homogeneous with beater, obtain Aloe gel serofluid;
(3) by Aloe gel serofluid and absolute ethyl alcohol by volume 1:3 mix, adopt ultrasonic wave to extract to obtain extract, ultrasonic wave extraction conditions is temperature 20 DEG C, time 40min, and ultrasonic frequency is 20kHz, and power is 400W
(4) extract is used Buchner funnel suction filtration, the filtrate after suction filtration concentrates with rotavapor under vacuum, obtains aloe extract by after concentrate freeze drying.
Embodiment 2
A processing method for high-moisture stripped tuna goods, specifically comprises the following steps:
(1) pretreatment: selection fish body is complete, smell is normal, the resilient stripped tuna of muscle, and internal organ are removed in peeling of decaptitating, after cleaning up, will oppress the fillet being cut into thickness 6 ~ 8mm, length 5 ~ 7cm, width 8 ~ 10mm;
(2) de-raw meat: by the fillet cut, put into the water of 42 DEG C, the mass ratio of fillet and water is 1:1.2, adds and accounts for the salt of fillet weight 3% and the acetic acid of 0.7%, after stirring evenly, soaks 30min;
(3) bake: the fillet after step (2) being processed use microwave baking, and microwave baking condition is: microwave power 800W, process 6min;
(4) vacuum seasoning: the fillet after baking are put into vacuum seasoning pot, add the baste of fillet weight 2 times, with vavuum pump, the air pressure of seasoning pot is extracted into-0.06Mpa, keep 15min, the component of baste and mass fraction are: soy sauce 19.6%, white granulated sugar 8.4%, cooking wine 10.6%, monosodium glutamate 0.4%, ginger 2.1%, aloe extract 7.2%, and all the other are water;
(5) dry: the fillet after vacuum seasoning are carried out heated-air drying, and control temperature is at 45 DEG C, until fillet water content is 26%;
(6) sterilization: by dried fillet in high-pressure sterilizing pot in 120 DEG C of sterilizing 15 ~ 20min, then load in bag and vacuumize.
The extracting method of described aloe extract is:
(1) select fresh Chinese aloe leaf, clean up with thimerosal, then rinse with water, obtain clean Chinese aloe leaf;
(2) by after the Chinese aloe leaf peeling after cleaning, fully to pull an oar homogeneous with beater, obtain Aloe gel serofluid;
(3) by Aloe gel serofluid and absolute ethyl alcohol by volume 1:5 mix, adopt ultrasonic wave to extract to obtain extract, ultrasonic wave extraction conditions is temperature 30 DEG C, time 50min, and ultrasonic frequency is 30kHz, and power is 700W
(4) extract is used Buchner funnel suction filtration, the filtrate after suction filtration concentrates with rotavapor under vacuum, obtains aloe extract by after concentrate freeze drying.
Embodiment 3
A processing method for high-moisture stripped tuna goods, specifically comprises the following steps:
(1) pretreatment: selection fish body is complete, smell is normal, the resilient stripped tuna of muscle, and internal organ are removed in peeling of decaptitating, after cleaning up, will oppress the fillet being cut into thickness 6 ~ 8mm, length 5 ~ 7cm, width 8 ~ 10mm;
(2) de-raw meat: by the fillet cut, put into the water of 45 DEG C, the mass ratio of fillet and water is 1:1.5, adds and accounts for the salt of fillet weight 5% and the acetic acid of 1%, after stirring evenly, soaks 40min;
(3) bake: the fillet after step (2) being processed use microwave baking, and microwave baking condition is: microwave power 1000W, process 10min;
(4) vacuum seasoning: the fillet after baking are put into vacuum seasoning pot, add the baste of fillet weight 3 times, with vavuum pump, the air pressure of seasoning pot is extracted into-0.06Mpa, keep 20min, the component of baste and mass fraction are: soy sauce 19.9%, white granulated sugar 8.8%, cooking wine 10.8%, monosodium glutamate 0.5%, ginger 2.4%, aloe extract 10.8%, and all the other are water;
(5) dry: the fillet after vacuum seasoning are carried out heated-air drying, and control temperature is at 50 DEG C, until fillet water content is 28%;
(6) sterilization: by dried fillet in high-pressure sterilizing pot in 120 DEG C of sterilizing 15 ~ 20min, then load in bag and vacuumize.
The extracting method of described aloe extract is:
(1) select fresh Chinese aloe leaf, clean up with thimerosal, then rinse with water, obtain clean Chinese aloe leaf;
(2) by after the Chinese aloe leaf peeling after cleaning, fully to pull an oar homogeneous with beater, obtain Aloe gel serofluid;
(3) by Aloe gel serofluid and absolute ethyl alcohol by volume 1:7 mix, adopt ultrasonic wave to extract to obtain extract, ultrasonic wave extraction conditions is temperature 40 DEG C, time 60min, and ultrasonic frequency is 40kHz, and power is 1000W
(4) extract is used Buchner funnel suction filtration, the filtrate after suction filtration concentrates with rotavapor under vacuum, obtains aloe extract by after concentrate freeze drying.
Take the fillet 200g of embodiment 1, embodiment 2, embodiment 3 respectively, spread out and make it naturally dry, period measures the weight of the 2nd day, 4 days, 6 days, 8 days, 10 days fillet respectively, calculates the weight-loss ratio of fillet, as shown in table 1.
The different sample of table 1 dries the test result of different number of days weight-loss ratio
Illustrated by the test data of embodiment sample weight loss rate each in table 1, the stripped tuna goods moisture loss adopting processing method of the present invention obtained is slow, has good water retention property.
The present invention adopts weight-loss ratio as the index of fillet water retention property, and computational methods are:
Fillet weight-loss ratio (%)=(C-D)/C × 100%
In formula: C is fillet initial weight; D is that fillet dry period naturally, the weight obtained alleged by the 2nd day, 4 days, 6 days, 8 days, 10 days.
Claims (5)
1. a processing method for high-moisture stripped tuna goods, is characterized in that comprising the following steps:
(1) pretreatment: internal organ are removed in raw material peeling of decaptitating, and clean up rear section;
(2) de-raw meat: by the fillet cut, put into the water of 40 ~ 45 DEG C, the weight ratio of fillet and water is 1:1 ~ 1:1.5, adds and accounts for the salt of fillet weight 2 ~ 5% and the acetic acid of 0.5 ~ 1%, after stirring evenly, soaks 25 ~ 40min;
(3) bake: the fillet after step (2) being soaked use microwave baking;
(4) vacuum seasoning: the fillet after baking are put into vacuum seasoning pot, adds the baste of fillet weight 1.5 ~ 3 times, with vavuum pump, the air pressure of seasoning pot is extracted into-0.06Mpa, keeps 10 ~ 20min;
(5) dry: the fillet after vacuum seasoning are carried out heated-air drying, and control temperature is at 40 ~ 50 DEG C, until fillet water content is 24 ~ 28%;
(6) sterilization: by dried fillet in high-pressure sterilizing pot in 120 DEG C of sterilizing 15 ~ 20min, then load in bag and vacuumize.
2. the processing method of a kind of high-moisture stripped tuna goods according to claim 1, it is characterized in that, the power of described step (3) microwave baking is 700 ~ 1000W, bakes time 4 ~ 10min.
3. the processing method of a kind of high-moisture stripped tuna goods according to claim 1, it is characterized in that, in described step (4), the component of baste and mass fraction are: soy sauce 19.4 ~ 19.9%, white granulated sugar 8.2 ~ 8.8%, cooking wine 10.5 ~ 10.8%, monosodium glutamate 0.3 ~ 0.5%, ginger 1.8 ~ 2.4%, aloe extract 4.6 ~ 10.8%, and all the other are water.
4. the processing method of a kind of high-moisture stripped tuna goods according to claim 3, it is characterized in that, the extracting method of described aloe extract is:
(1) Fresh leaf of aloe is first washed with thimerosal, then rinse with water, obtain clean Chinese aloe leaf;
(2) the Chinese aloe leaf peeling after rinsing, smashs to pieces Aloe mesophyll, homogenate, obtains Aloe gel serofluid;
(3) by Aloe gel serofluid and absolute ethyl alcohol by volume 1:3 ~ 1:7 mix, adopt ultrasonic wave to extract to obtain extract;
(4) extracting liquid filtering, Vacuum Concentration, freeze drying are obtained aloe extract.
5. the processing method of a kind of high-moisture stripped tuna goods according to claim 4, it is characterized in that, described step (3) ultrasonic wave extraction conditions is temperature 20 ~ 40 DEG C, time 40 ~ 60min, ultrasonic frequency is 20 ~ 40kHz, and power is 400 ~ 1000W.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310446.9A CN105105211A (en) | 2015-06-08 | 2015-06-08 | Processing method for high-moisture skipjack product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510310446.9A CN105105211A (en) | 2015-06-08 | 2015-06-08 | Processing method for high-moisture skipjack product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105105211A true CN105105211A (en) | 2015-12-02 |
Family
ID=54653537
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510310446.9A Pending CN105105211A (en) | 2015-06-08 | 2015-06-08 | Processing method for high-moisture skipjack product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105105211A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822045A (en) * | 2017-11-10 | 2018-03-23 | 丁玉琴 | A kind of preparation method of solid bee honey |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293012A (en) * | 1999-10-15 | 2001-05-02 | 鄂文友 | Aloe-meat sausage |
| CN1985943A (en) * | 2006-12-22 | 2007-06-27 | 沈阳宝岩生物科技发展有限公司 | Extraction process of aloe gel concentrate |
| CN103169104A (en) * | 2013-03-15 | 2013-06-26 | 中国水产舟山海洋渔业公司 | Production method of high-water-content beef-flavor squid product |
| CN103976408A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing instant scallop floss |
-
2015
- 2015-06-08 CN CN201510310446.9A patent/CN105105211A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1293012A (en) * | 1999-10-15 | 2001-05-02 | 鄂文友 | Aloe-meat sausage |
| CN1985943A (en) * | 2006-12-22 | 2007-06-27 | 沈阳宝岩生物科技发展有限公司 | Extraction process of aloe gel concentrate |
| CN103169104A (en) * | 2013-03-15 | 2013-06-26 | 中国水产舟山海洋渔业公司 | Production method of high-water-content beef-flavor squid product |
| CN103976408A (en) * | 2014-05-29 | 2014-08-13 | 赵祥忠 | Method for producing instant scallop floss |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822045A (en) * | 2017-11-10 | 2018-03-23 | 丁玉琴 | A kind of preparation method of solid bee honey |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103181585B (en) | Spicy instant loach food and method for processing same | |
| CN103355701B (en) | Method for preparing expansion minced fillet sandwich cake by utilizing secondary microwaves | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103564305A (en) | Instant microwave seafood baked rice and preparation method thereof | |
| CN103584187A (en) | Instant shrimp product and production technology thereof | |
| CN103798833A (en) | Production method of frozen shredded pork with garlic sauce | |
| CN107156701A (en) | A kind of green grass or young crops accounts for the process technology of fish | |
| CN106261695B (en) | Method for making convenient rice dumplings | |
| CN110613102A (en) | Method for manufacturing instant stinky mandarin fish can | |
| CN1836551A (en) | Freezed quickly-freezed cooked Chinese dish | |
| CN102188021A (en) | Method for processing shrimp spawn | |
| CN105105211A (en) | Processing method for high-moisture skipjack product | |
| CN103393143A (en) | Preparation method for taro meatball | |
| CN103478774B (en) | Instant sea crab slice and its preparation method | |
| CN101816438B (en) | Method for preparing stock soup fish | |
| CN104664328A (en) | Processing method of spicy tea tree mushroom floss | |
| CN105942296A (en) | Fatigue-relieving green tea and fish pellets and preparation method thereof | |
| CN106072061A (en) | Flavouring-soy-sauce health care fish grain and preparation method thereof | |
| CN113598324A (en) | Baked sausage crisp chips and processing method thereof | |
| CN111184200A (en) | Cold-chain fresh-eating duck blood vermicelli soup and preparation method thereof | |
| CN105077366A (en) | Szechuan-flavored fish paste and preparation method thereof | |
| CN109907296A (en) | A kind of preparation method of lean meat soy sauce | |
| CN109953250A (en) | A kind of vegetables meat rice and preparation method thereof | |
| CN107319480A (en) | A kind of roe flavoring and preparation method thereof | |
| CN106942643A (en) | The preparation method that a kind of instant fish-bone is dipped in |
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 |
Application publication date: 20151202 |
|
| RJ01 | Rejection of invention patent application after publication |