CN105231330A - Processing method of sweet osmanthus-flavored instant fish fillets - Google Patents
Processing method of sweet osmanthus-flavored instant fish fillets Download PDFInfo
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- CN105231330A CN105231330A CN201510729451.3A CN201510729451A CN105231330A CN 105231330 A CN105231330 A CN 105231330A CN 201510729451 A CN201510729451 A CN 201510729451A CN 105231330 A CN105231330 A CN 105231330A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 60
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 45
- 244000242564 Osmanthus fragrans Species 0.000 claims abstract description 29
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims abstract description 29
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 239000003205 fragrance Substances 0.000 claims description 25
- 235000019082 Osmanthus Nutrition 0.000 claims description 24
- 241000333181 Osmanthus Species 0.000 claims description 24
- 235000020995 raw meat Nutrition 0.000 claims description 24
- 238000003756 stirring Methods 0.000 claims description 15
- 240000002853 Nelumbo nucifera Species 0.000 claims description 12
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 12
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 235000013312 flour Nutrition 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
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000014101 wine Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 241000949456 Zanthoxylum Species 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 1
- 230000036541 health Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000012631 food intake Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000004069 differentiation Effects 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000012858 packaging process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000020097 white wine 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 of sweet osmanthus-flavored instant fish fillets and relates to the technical field of instant aquatic food processing. The processing method comprises the following nine major steps: extracting green prickleyash juice, removing fishy smell of fish meat, preparing minced fish meat, steaming and cooking sweet osmanthus soup, making accessory ingredients, mixing materials, making fillets, further seasoning the fillets and toasting the fillets. The processing method utilizes the sweet osmanthus juice as the accessory ingredient, so that the produced fish fillets have the aroma of the sweet osmanthus flowers; thus, the osmanthus-flavored instant fish fillets are unique in flavor. Moreover, the processing method is capable of integrating medicinal values of the sweet osmanthus flowers into the fish fillets, so that the prepared fish fillets have the functions of skin-caring, beautifying, soothing the throat, alleviating the symptoms of phlegm and cough, preventing ozostomia and the like.
Description
Technical field
The present invention relates to aquatic products ready-to-eat food processing technique field, particularly the processing method of the instant fillet of a kind of fragrance of osmanthus.
Background technology
Fish, nutritious, delicious flavour, along with the quickening of people's rhythm of life, the instant fishery-ies product of exploitation instant nutrition is one of beneficial direction widening fish processing technique field.At present, fish mainly contain raw fish frozen-pack, grilled fish, smoked fish as the processing of food and pickle fish, raw fish frozen-pack is only confined to simple Feedstock treating, be not easy to eat when people buy, and grilled fish, smoked fish and to pickle in its process of fish the delicate flavour that all exists and destroy fish itself and there is unfavorable healthy material.Fillet, both can enjoy the deliciousness of the flesh of fish, save again the trouble picked a bone, and especially applicable old man and child eat.At present, it is not good to there is local flavor deficiency, mouthfeel in the instant fillet on market, and play negative effect to the health of people, edible safety is had a greatly reduced quality, and cannot meet the defect of convenient to food consumption, delicious, the healthy demand of consumer.As the application number patent of invention that is 201310024417.7 discloses a kind of preparation method of microwave instant fillet, comprise selection raw material, finishing, disinfection, remove raw meat, spice seasoning, singly to freeze and packaging process obtains microwave instant fillet, innovate and going raw meat step to adopt tumbler, raw meat auxiliary material is gone to comprise following auxiliary material: frozen water, starch, salt, white wine and trehalose, raw meat step is gone by optimizing, make it more complete and thorough, spice seasoning of the prior art is pickled the differentiation of raw meat step, to make a return journey raw meat by using tumbler and adding the special raw meat auxiliary material that goes, form one and independently go raw meat operation, although make fillet go raw meat more thorough, completely, but but lack the adjustment on fillet taste flavor, its market sale dynamics is greatly limited.Therefore develop a kind of unique flavor, nutrition and health care and the processing method of the instant fillet of green health, the market segment widening instant fillet is significant.
Summary of the invention
The invention provides the processing method of the instant fillet of a kind of fragrance of osmanthus, it is not good to there is local flavor deficiency, mouthfeel in the instant fillet overcome in the market, negative effect is played to the health of people, edible safety is had a greatly reduced quality, cannot meet that consumer is convenient to food consumption, delicious, the defect of health demand, a kind of unique flavor, nutrition and health care and the processing method of the instant fillet of the fragrance of osmanthus of green health are provided.
The present invention is achieved through the following technical solutions: the processing method of the instant fillet of a kind of fragrance of osmanthus, comprises the steps:
(1) squeeze pericarpium zanthoxyli schinifolii juice: cleaned by pericarpium zanthoxyli schinifolii, put into the juice that juice extractor squeezes pericarpium zanthoxyli schinifolii inside, place for subsequent use;
(2) flesh of fish goes raw meat process: thinly sliced by the flesh of fish, and egg white, 1% step (1) the gained pericarpium zanthoxyli schinifolii juice of putting into flesh of fish weight 30% stir, and deposits 10 ~ 15min in pot and namely obtains the raw meat flesh of fish;
(3) fish meat puree preparation: gone by step (2) gained the raw meat flesh of fish to put into bruisher and smash into fish meat puree to pieces;
(4) namely sweet osmanthus soup juice boiling: to drop in pot after boiling 8 ~ 10min by sweet osmanthus and water according to the ratio of 1:100, leach soup juice, to be cooledly obtain sweet osmanthus soup juice to room temperature;
(5) batching allotment: by monosodium glutamate, cooking wine, salt, step (4) gained sweet osmanthus soup juice according to the proportional arrangement of 2:2:1:100, namely obtain fragrance of osmanthus spice after stirring;
(6) mix: by step (3) gained fish meat puree, flour, step (5) gained fragrance of osmanthus spice according to the ratio mixing and stirring of 2:3:2;
(7) film-making: step (6) gained mixture is pressed into fillet according to the specification that 100g/ is individual, and by the THICKNESS CONTROL of fillet between 1 ~ 1.2cm;
(8) seasoning further: peanut is clayed into power, is sprinkling upon uniformly on step (7) gained fillet, fillet is smeared one deck edible oil, and wraps up with lotus leaf;
(9) toast: the fillet tinfoil that step (8) gained lotus leaf wraps up is wrapped up, put into baking box baking 5 ~ 7min, the instant fillet of fragrance of osmanthus can be obtained.
Compared with prior art, the present invention has following outstanding advantages and effect: (1) the present invention is using sweet osmanthus juice as auxiliary material, the fillet made can be made to have sweet osmanthus fragrance, unique flavor, and can the medical value of sweet osmanthus be dissolved in fillet, the fillet made have skin maintenance, throat of releiving, improve many phlegm, cough symptom, prevent the effects such as halitosis; (2) the present invention admixes egg white when oppressing section, makes the fillet meat exquisiteness of making; (3) remove fishlike smell with micro-Chinese prickley ash extract, not only mouthfeel is excellent, crisp, fragrant and pleasant to taste, and safety nuisance free; (4) the present invention's flavoring used is in advance through the dilution of sweet osmanthus juice, and flavor enhancement can fully be dissolved in sweet osmanthus juice, plays well evenly seasoning effect for later stage operation; (5) the present invention first wraps up with lotus leaf before fillet toast, make fillet have the unique perfume of lotus leaf simultaneously, wrap up with tinfoil further, baking speed can be accelerated by parcel, make the flavoring in fillet more balanced penetrate into fillet inside, and there will not be sticky pot, roasting to stick with paste, fillet mutually the glutinous phenomenon such as together occur, aspect consumer eats, carries especially.
Detailed description of the invention
Following Examples further illustrates the present invention, but should as restriction of the present invention:
Embodiment 1: the processing method of the instant fillet of a kind of fragrance of osmanthus, comprises the steps:
(1) squeeze pericarpium zanthoxyli schinifolii juice: cleaned by pericarpium zanthoxyli schinifolii, put into the juice that juice extractor squeezes pericarpium zanthoxyli schinifolii inside, place for subsequent use;
(2) flesh of fish goes raw meat process: thinly sliced by the flesh of fish, and egg white, 1% step (1) the gained pericarpium zanthoxyli schinifolii juice of putting into flesh of fish weight 30% stir, and deposits 10min in pot and namely obtains the raw meat flesh of fish;
(3) fish meat puree preparation: gone by step (2) gained the raw meat flesh of fish to put into bruisher and smash into fish meat puree to pieces;
(4) namely sweet osmanthus soup juice boiling: to drop in pot after boiling 10min by sweet osmanthus and water according to the ratio of 1:100, leach soup juice, to be cooledly obtain sweet osmanthus soup juice to room temperature;
(5) batching allotment: by monosodium glutamate, cooking wine, salt, step (4) gained sweet osmanthus soup juice according to the proportional arrangement of 2:2:1:100, namely obtain fragrance of osmanthus spice after stirring;
(6) mix: by step (3) gained fish meat puree, flour, step (5) gained fragrance of osmanthus spice according to the ratio mixing and stirring of 2:3:2;
(7) film-making: step (6) gained mixture is pressed into fillet according to the specification that 100g/ is individual, and by the THICKNESS CONTROL of fillet between 1 ~ 1.2cm;
(8) seasoning further: peanut is clayed into power, is sprinkling upon uniformly on step (7) gained fillet, fillet is smeared one deck edible oil, and wraps up with lotus leaf;
(9) toast: the fillet tinfoil that step (8) gained lotus leaf wraps up is wrapped up, put into baking box baking 7min, the instant fillet of fragrance of osmanthus can be obtained.
Embodiment 2: the processing method of the instant fillet of a kind of fragrance of osmanthus, comprises the steps:
(1) squeeze pericarpium zanthoxyli schinifolii juice: cleaned by pericarpium zanthoxyli schinifolii, put into the juice that juice extractor squeezes pericarpium zanthoxyli schinifolii inside, place for subsequent use;
(2) flesh of fish goes raw meat process: thinly sliced by the flesh of fish, and egg white, 1% step (1) the gained pericarpium zanthoxyli schinifolii juice of putting into flesh of fish weight 30% stir, and deposits 15min in pot and namely obtains the raw meat flesh of fish;
(3) fish meat puree preparation: gone by step (2) gained the raw meat flesh of fish to put into bruisher and smash into fish meat puree to pieces;
(4) namely sweet osmanthus soup juice boiling: to drop in pot after boiling 8min by sweet osmanthus and water according to the ratio of 1:100, leach soup juice, to be cooledly obtain sweet osmanthus soup juice to room temperature;
(5) batching allotment: by monosodium glutamate, cooking wine, salt, step (4) gained sweet osmanthus soup juice according to the proportional arrangement of 2:2:1:100, namely obtain fragrance of osmanthus spice after stirring;
(6) mix: by step (3) gained fish meat puree, flour, step (5) gained fragrance of osmanthus spice according to the ratio mixing and stirring of 2:3:2;
(7) film-making: step (6) gained mixture is pressed into fillet according to the specification that 100g/ is individual, and by the THICKNESS CONTROL of fillet between 1 ~ 1.2cm;
(8) seasoning further: peanut is clayed into power, is sprinkling upon uniformly on step (7) gained fillet, fillet is smeared one deck edible oil, and wraps up with lotus leaf;
(9) toast: the fillet tinfoil that step (8) gained lotus leaf wraps up is wrapped up, put into baking box baking 5min, the instant fillet of fragrance of osmanthus can be obtained.
Embodiment 3: the processing method of the instant fillet of a kind of fragrance of osmanthus, comprises the steps:
(1) squeeze pericarpium zanthoxyli schinifolii juice: cleaned by pericarpium zanthoxyli schinifolii, put into the juice that juice extractor squeezes pericarpium zanthoxyli schinifolii inside, place for subsequent use;
(2) flesh of fish goes raw meat process: thinly sliced by the flesh of fish, and egg white, 1% step (1) the gained pericarpium zanthoxyli schinifolii juice of putting into flesh of fish weight 30% stir, and deposits 12min in pot and namely obtains the raw meat flesh of fish;
(3) fish meat puree preparation: gone by step (2) gained the raw meat flesh of fish to put into bruisher and smash into fish meat puree to pieces;
(4) namely sweet osmanthus soup juice boiling: to drop in pot after boiling 9min by sweet osmanthus and water according to the ratio of 1:100, leach soup juice, to be cooledly obtain sweet osmanthus soup juice to room temperature;
(5) batching allotment: by monosodium glutamate, cooking wine, salt, step (4) gained sweet osmanthus soup juice according to the proportional arrangement of 2:2:1:100, namely obtain fragrance of osmanthus spice after stirring;
(6) mix: by step (3) gained fish meat puree, flour, step (5) gained fragrance of osmanthus spice according to the ratio mixing and stirring of 2:3:2;
(7) film-making: step (6) gained mixture is pressed into fillet according to the specification that 100g/ is individual, and by the THICKNESS CONTROL of fillet between 1 ~ 1.2cm;
(8) seasoning further: peanut is clayed into power, is sprinkling upon uniformly on step (7) gained fillet, fillet is smeared one deck edible oil, and wraps up with lotus leaf;
(9) toast: the fillet tinfoil that step (8) gained lotus leaf wraps up is wrapped up, put into baking box baking 6min, the instant fillet of fragrance of osmanthus can be obtained.
The above; be only the specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope disclosed by the present invention; the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention.
Claims (1)
1. a processing method for the instant fillet of fragrance of osmanthus, is characterized in that comprising the steps:
(1) squeeze pericarpium zanthoxyli schinifolii juice: cleaned by pericarpium zanthoxyli schinifolii, put into the juice that juice extractor squeezes pericarpium zanthoxyli schinifolii inside, place for subsequent use;
(2) flesh of fish goes raw meat process: thinly sliced by the flesh of fish, and egg white, 1% step (1) the gained pericarpium zanthoxyli schinifolii juice of putting into flesh of fish weight 30% stir, and deposits 10 ~ 15min in pot and namely obtains the raw meat flesh of fish;
(3) fish meat puree preparation: gone by step (2) gained the raw meat flesh of fish to put into bruisher and smash into fish meat puree to pieces;
(4) namely sweet osmanthus soup juice boiling: to drop in pot after boiling 8 ~ 10min by sweet osmanthus and water according to the ratio of 1:100, leach soup juice, to be cooledly obtain sweet osmanthus soup juice to room temperature;
(5) batching allotment: by monosodium glutamate, cooking wine, salt, step (4) gained sweet osmanthus soup juice according to the proportional arrangement of 2:2:1:100, namely obtain fragrance of osmanthus spice after stirring;
(6) mix: by step (3) gained fish meat puree, flour, step (5) gained fragrance of osmanthus spice according to the ratio mixing and stirring of 2:3:2;
(7) film-making: step (6) gained mixture is pressed into fillet according to the specification that 100g/ is individual, and by the THICKNESS CONTROL of fillet between 1 ~ 1.2cm;
(8) seasoning further: peanut is clayed into power, is sprinkling upon uniformly on step (7) gained fillet, fillet is smeared one deck edible oil, and wraps up with lotus leaf;
(9) toast: the fillet tinfoil that step (8) gained lotus leaf wraps up is wrapped up, put into baking box baking 5 ~ 7min, the instant fillet of fragrance of osmanthus can be obtained.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510729451.3A CN105231330A (en) | 2015-11-02 | 2015-11-02 | Processing method of sweet osmanthus-flavored instant fish fillets |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510729451.3A CN105231330A (en) | 2015-11-02 | 2015-11-02 | Processing method of sweet osmanthus-flavored instant fish fillets |
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| CN105231330A true CN105231330A (en) | 2016-01-13 |
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| CN201510729451.3A Pending CN105231330A (en) | 2015-11-02 | 2015-11-02 | Processing method of sweet osmanthus-flavored instant fish fillets |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106690131A (en) * | 2016-11-24 | 2017-05-24 | 南陵百绿汇农业科技有限公司 | Citrus aurantium flavored spicy gurnard fillets |
| CN106722418A (en) * | 2016-11-11 | 2017-05-31 | 青岛通源聚生物科技有限公司 | A kind of preparation method of instant sweet osmanthus taste dried oyster |
| CN106819958A (en) * | 2016-11-11 | 2017-06-13 | 青岛通源聚生物科技有限公司 | A kind of instant sweet osmanthus taste dried oyster |
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| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
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| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
| CN104432226A (en) * | 2014-09-30 | 2015-03-25 | 浙江海洋学院 | Method for making instant little yellow croaker |
| CN104719973A (en) * | 2015-04-09 | 2015-06-24 | 李盈 | Processing method for turbot roasted fish fillets |
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2015
- 2015-11-02 CN CN201510729451.3A patent/CN105231330A/en active Pending
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| CN1234988A (en) * | 1998-05-08 | 1999-11-17 | 郭永祥 | Method for processing animal food |
| CN102450693A (en) * | 2010-10-21 | 2012-05-16 | 龚岱 | Processing technique for roasted fish fillet |
| CN102224947A (en) * | 2011-05-19 | 2011-10-26 | 江南大学 | Method for producing vacuum-seasoned drunk dried fish |
| CN103783571A (en) * | 2012-10-26 | 2014-05-14 | 林侑岑 | Liquid-smoking tilapia fillet processing method |
| CN103907964A (en) * | 2014-03-08 | 2014-07-09 | 明光市永言水产(集团)有限公司 | Ready-to-eat osmanthus flower fragrance type fish meat particles and preparation method thereof |
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| CN104256727A (en) * | 2014-10-10 | 2015-01-07 | 郑昇阳 | Preparation method of semi-dry large yellow croaker fillet |
| CN104719973A (en) * | 2015-04-09 | 2015-06-24 | 李盈 | Processing method for turbot roasted fish fillets |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722418A (en) * | 2016-11-11 | 2017-05-31 | 青岛通源聚生物科技有限公司 | A kind of preparation method of instant sweet osmanthus taste dried oyster |
| CN106819958A (en) * | 2016-11-11 | 2017-06-13 | 青岛通源聚生物科技有限公司 | A kind of instant sweet osmanthus taste dried oyster |
| CN106690131A (en) * | 2016-11-24 | 2017-05-24 | 南陵百绿汇农业科技有限公司 | Citrus aurantium flavored spicy gurnard fillets |
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