CN105360997A - Instant Ictalurus punctatus stomach and processing method thereof - Google Patents
Instant Ictalurus punctatus stomach and processing method thereof Download PDFInfo
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- CN105360997A CN105360997A CN201510801702.4A CN201510801702A CN105360997A CN 105360997 A CN105360997 A CN 105360997A CN 201510801702 A CN201510801702 A CN 201510801702A CN 105360997 A CN105360997 A CN 105360997A
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- 210000002784 stomach Anatomy 0.000 title claims abstract description 60
- 241000252498 Ictalurus punctatus Species 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 53
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 239000003921 oil Substances 0.000 claims abstract description 8
- 235000019198 oils Nutrition 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000002372 labelling Methods 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 4
- 239000008158 vegetable oil Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 57
- 241000252500 Ictalurus Species 0.000 claims description 11
- 235000006753 Platycodon grandiflorum Nutrition 0.000 claims description 9
- 240000003582 Platycodon grandiflorus Species 0.000 claims description 9
- 235000013409 condiments Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 9
- 235000015097 nutrients Nutrition 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 235000004347 Perilla Nutrition 0.000 claims description 6
- 244000124853 Perilla frutescens Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 3
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 3
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000007270 Gaultheria hispida Nutrition 0.000 claims description 3
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 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
- 235000009134 Myrica cerifera Nutrition 0.000 claims description 3
- 244000269152 Myrica pensylvanica Species 0.000 claims description 3
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims description 3
- 108010038807 Oligopeptides Proteins 0.000 claims description 3
- 102000015636 Oligopeptides Human genes 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000269722 Thea sinensis Species 0.000 claims description 3
- 244000299461 Theobroma cacao Species 0.000 claims description 3
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 240000008042 Zea mays Species 0.000 claims description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 240000008866 Ziziphus nummularia Species 0.000 claims description 3
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 229940041514 candida albicans extract Drugs 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 241001233037 catfish Species 0.000 claims description 3
- 235000017803 cinnamon Nutrition 0.000 claims description 3
- 235000005822 corn Nutrition 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 210000004400 mucous membrane Anatomy 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 108090000765 processed proteins & peptides Proteins 0.000 claims description 3
- 235000020995 raw meat Nutrition 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000020183 skimmed milk Nutrition 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 210000001519 tissue Anatomy 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000012138 yeast extract Substances 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims 2
- YXGOYRIWPLGGKN-UHFFFAOYSA-N 2,3-ditert-butylbenzene-1,4-diol Chemical compound CC(C)(C)C1=C(O)C=CC(O)=C1C(C)(C)C YXGOYRIWPLGGKN-UHFFFAOYSA-N 0.000 claims 1
- 230000000968 intestinal effect Effects 0.000 claims 1
- 238000005554 pickling Methods 0.000 abstract description 5
- 210000000936 intestine Anatomy 0.000 abstract description 3
- BGNXCDMCOKJUMV-UHFFFAOYSA-N Tert-Butylhydroquinone Chemical compound CC(C)(C)C1=CC(O)=CC=C1O BGNXCDMCOKJUMV-UHFFFAOYSA-N 0.000 abstract 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract 1
- 229910052782 aluminium Inorganic materials 0.000 abstract 1
- 239000011888 foil Substances 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 239000004250 tert-Butylhydroquinone Substances 0.000 abstract 1
- 235000019281 tert-butylhydroquinone Nutrition 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 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)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to an instant Ictalurus punctatus stomach, which is prepared from fish stomach and a pickling material in a weight ratio of 100:8. The processing steps include: (1) cleaning the inside and outside of an Ictalurus punctatus stomach, removing fish blood and other foreign materials, cutting off attached redundant mucosae, fish intestines and other tissues, performing cleaning, and draining water for standby use; (2) weighing the treated stomach according to the weight ratio of the fish stomach to the pickling material of 100:8, stirring the materials evenly, conducting pickling in a 0-4DEG C cold storage for 6h, and turning the stomach once every 2h to pickle it evenly; (3) draining excess pickling liquid from the fish stomach, placing the fish stomach in a baking oven, and conducting baking at 55-60DEG C for 2-3h; (4) pouring vegetable oil into a pan, adding 0.1g of TBHQ into per 1Kg of oil, frying the baked fish stomach in step (3) in a 150DEG C oil pan for 10-20sec for further removal of fishiness and curing; (5) using an aluminum foil bag to perform vacuum packaging on the fried fish stomach cooled to less than 60DEG C; and (6) carrying out sterilization, cooling, labeling and code marking.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of instant channel catfishes stomach and processing method thereof.
Background technology
Along with the development of society and improving constantly of living standards of the people, the consumption habit of people is also constantly changing.With regard to aquatic products, people not only like the flesh of fish part of edible fishes, also more and more interested in positions such as picture fish head, fish maws.The fish stomach of channel catfish is again fish button, the accessory substance that the processing of Ta Shi Channel-catfish fillet produces, and fish stomach meat plumpness is sharp and clear, nutritious, and has good nourishing effects to health.
There is not yet the report that Yong Channel-catfish fish stomach develops and utilizes in the market, Given this, propose the application.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant bagged, appetizing instant channel catfishes stomach and processing method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of instant channel catfishes stomach, the weight ratio of being pressed 100:8 by fish stomach and cure is formulated, wherein cure is made up of the component of following weight: salt 4-5kg, white granulated sugar 2-3kg, chilli powder 1.0-1.5kg, zanthoxylum powder 0.8-1.2kg, soy sauce 0.8-1.0kg, ginger powder 0.13-0.16kg, white pepper powder 0.05-0.06kg, ground cinnamon 0.01-0.02kg, fennel seeds powder 0.01-0.02kg, Ground Cloves 0.02-0.03kg, root of Dahurain angelica powder 0.02-0.03kg, licorice powder 0.02-0.03kg, yeast extract 0.2-0.4kg, white wine 0.5-0.8kg, aromatic vinegar 0.1-0.2kg, purple perilla juice 0.4-0.6kg, different Vc sodium 80-90g, ethyl maltol 6-8g, nutrient condiments 0.12kg, whole-fat milk powder 50g, Flos persicae extract 60g, Bulbus Lilii extract 50g, capsicum leaf extract 50g, corn peptide 50g, wheat oligopeptide 30g,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
Described fish stomach can be the fish stomach of channel catfish, also can be the fish stomach of catfish, Ba Shayu.
A processing method for instant channel catfishes stomach, step is as follows:
(1) pretreatment of raw material: carries out cleaning, removing the foreign material such as fish blood inside and outside Channel-catfish fish stomach, cuts off the tissue such as unnecessary mucous membrane and fish intestines of attachment, drains away the water for subsequent use after cleaning;
(2) pickle: the weight ratio of the fish stomach handled well in step (1) by fish stomach and cure 100:8 is weighed, mixes thoroughly, in 0-4 DEG C of freezer, pickle 6 hours, within every 2 hours, stir once, make it pickle evenly;
(3) dry: the fish stomach that step (2) obtains is drained unnecessary cure liquid, is placed in baking oven, 55-60 DEG C is dried 2-3 hour;
(4) fried: to pour vegetable oil into by pot, wherein add 0.1gTBHQ in every 1Kg oil, the fish stomach that step (3) is baked is placed in 150 DEG C of oil cauldrons fried 10-20 second, removes raw meat further and slaking;
(5) vacuum packaging: the fish stomach aluminium foil bag being cooled to less than 60 DEG C after fried in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish stomach 121 DEG C of sterilizings that step (5) is obtained after 15 minutes through cooling, labeling, stamp.
The invention has the beneficial effects as follows: the present invention utilizes fillet to process Fu Chan Wu Channel-catfish fish stomach, adopts modern processing, through pickling, drying, the step such as fried, vacuum packaging and sterilizing, obtain a brand-new Ji Shi Channel-catfish fish stomach product.Product instant, nutritious, delicious flavour, and have good chewiness, meet the popular hobby to instant fish leisure food.Low raw-material cost of the present invention, technique is simple, is applicable to carrying out suitability for industrialized production, and greatly improves the added value of fish accessory substance, good market prospects.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of instant channel catfishes stomach, the weight ratio of being pressed 100:8 by fish stomach and cure is formulated, wherein cure is made up of the component of following weight: salt 4-5kg, white granulated sugar 2-3kg, chilli powder 1.0-1.5kg, zanthoxylum powder 0.8-1.2kg, soy sauce 0.8-1.0kg, ginger powder 0.13-0.16kg, white pepper powder 0.05-0.06kg, ground cinnamon 0.01-0.02kg, fennel seeds powder 0.01-0.02kg, Ground Cloves 0.02-0.03kg, root of Dahurain angelica powder 0.02-0.03kg, licorice powder 0.02-0.03kg, yeast extract 0.2-0.4kg, white wine 0.5-0.8kg, aromatic vinegar 0.1-0.2kg, purple perilla juice 0.4-0.6kg, different Vc sodium 80-90g, ethyl maltol 6-8g, nutrient condiments 0.12kg, whole-fat milk powder 50g, Flos persicae extract 60g, Bulbus Lilii extract 50g, capsicum leaf extract 50g, corn peptide 50g, wheat oligopeptide 30g,
The preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g and mix, obtain nutrient condiments.
Described fish stomach can be the fish stomach of channel catfish, also can be the fish stomach of catfish, Ba Shayu.
A processing method for instant channel catfishes stomach, step is as follows:
(1) pretreatment of raw material: carries out cleaning, removing the foreign material such as fish blood inside and outside Channel-catfish fish stomach, cuts off the tissue such as unnecessary mucous membrane and fish intestines of attachment, drains away the water for subsequent use after cleaning;
(2) pickle: the weight ratio of the fish stomach handled well in step (1) by fish stomach and cure 100:8 is weighed, mixes thoroughly, in 0-4 DEG C of freezer, pickle 6 hours, within every 2 hours, stir once, make it pickle evenly;
(3) dry: the fish stomach that step (2) obtains is drained unnecessary cure liquid, is placed in baking oven, 55-60 DEG C is dried 2-3 hour;
(4) fried: to pour vegetable oil into by pot, wherein add 0.1gTBHQ in every 1Kg oil, the fish stomach that step (3) is baked is placed in 150 DEG C of oil cauldrons fried 10-20 second, removes raw meat further and slaking;
(5) vacuum packaging: the fish stomach aluminium foil bag being cooled to less than 60 DEG C after fried in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish stomach 121 DEG C of sterilizings that step (5) is obtained after 15 minutes through cooling, labeling, stamp.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (4)
1. an instant channel catfishes stomach, it is characterized in that, the weight ratio of being pressed 100:8 by fish stomach and cure is formulated, wherein cure is made up of the component of following weight: salt 4-5kg, white granulated sugar 2-3kg, chilli powder 1.0-1.5kg, zanthoxylum powder 0.8-1.2kg, soy sauce 0.8-1.0kg, ginger powder 0.13-0.16kg, white pepper powder 0.05-0.06kg, ground cinnamon 0.01-0.02kg, fennel seeds powder 0.01-0.02kg, Ground Cloves 0.02-0.03kg, root of Dahurain angelica powder 0.02-0.03kg, licorice powder 0.02-0.03kg, yeast extract 0.2-0.4kg, white wine 0.5-0.8kg, aromatic vinegar 0.1-0.2kg, purple perilla juice 0.4-0.6kg, different Vc sodium 80-90g, ethyl maltol 6-8g, nutrient condiments 0.12kg, whole-fat milk powder 50g, Flos persicae extract 60g, Bulbus Lilii extract 50g, capsicum leaf extract 50g, corn peptide 50g, wheat oligopeptide 30g.
2. the instant channel catfishes stomach of one according to claim 1, it is characterized in that, the preparation method of described nutrient condiments is: cut into slices after being cleaned out by fresh balloonflower root, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain balloonflower root dry powder, get balloonflower root dry powder 500g and extruded wheat powder 100g, orange meal 100g, polished rice powder 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, smear tea 40g, skimmed milk power 100g, alkalize cocoa 80g, waxberry powder 40g and yolk powder 30g mixes, obtain nutrient condiments.
3. the instant channel catfishes stomach of one according to claim 1, is characterized in that, described fish stomach is the fish stomach of channel catfish, or catfish, Ba Shayu fish stomach.
4. a processing method for instant channel catfishes stomach according to claim 1, it is characterized in that, step is as follows:
(1) pretreatment of raw material: carries out cleaning, removing fish blood foreign material inside and outside Channel-catfish fish stomach, cuts off unnecessary mucous membrane and the fish intestinal tissue of attachment, drains away the water for subsequent use after cleaning;
(2) pickle: the weight ratio of the fish stomach handled well in step (1) by fish stomach and cure 100:8 is weighed, mixes thoroughly, in 0-4 DEG C of freezer, pickle 6 hours, within every 2 hours, stir once, make it pickle evenly;
(3) dry: the fish stomach that step (2) obtains is drained unnecessary cure liquid, is placed in baking oven, 55-60 DEG C is dried 2-3 hour;
(4) fried: to pour vegetable oil into by pot, wherein add 0.1g ditert-butylhydro quinone in every 1kg oil, the fish stomach that step (3) is baked is placed in 150 DEG C of oil cauldrons fried 10-20 second, removes raw meat further and slaking;
(5) vacuum packaging: the fish stomach aluminium foil bag being cooled to less than 60 DEG C after fried in step (4) is carried out vacuum packaging;
(6) sterilizing, cooling, labeling, stamp: packaged fish stomach 121 DEG C of sterilizings that step (5) is obtained after 15 minutes through cooling, labeling, stamp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801702.4A CN105360997A (en) | 2015-11-19 | 2015-11-19 | Instant Ictalurus punctatus stomach and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510801702.4A CN105360997A (en) | 2015-11-19 | 2015-11-19 | Instant Ictalurus punctatus stomach and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105360997A true CN105360997A (en) | 2016-03-02 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510801702.4A Pending CN105360997A (en) | 2015-11-19 | 2015-11-19 | Instant Ictalurus punctatus stomach and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105360997A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725105A (en) * | 2016-03-18 | 2016-07-06 | 浙江海洋学院 | Monkfish fin instant product |
| CN105767944A (en) * | 2016-03-18 | 2016-07-20 | 浙江海洋学院 | Lophius litulon stomach instant product |
| CN106262006A (en) * | 2016-08-29 | 2017-01-04 | 温州星贝海藻食品有限公司 | Anguillar japonica complex food and preparation method thereof, packing box |
| CN106942654A (en) * | 2017-03-13 | 2017-07-14 | 舟山昌国食品有限公司 | A kind of young biologic fishy smell removing technology of inkfish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1875778A (en) * | 2006-06-28 | 2006-12-13 | 河北玉兰香保定会馆饮食有限公司 | A health food preparation method |
| CN103027312A (en) * | 2013-01-08 | 2013-04-10 | 舟山海昌食品有限公司 | Method for preparing food by using fish maw |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
-
2015
- 2015-11-19 CN CN201510801702.4A patent/CN105360997A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1875778A (en) * | 2006-06-28 | 2006-12-13 | 河北玉兰香保定会馆饮食有限公司 | A health food preparation method |
| CN103027312A (en) * | 2013-01-08 | 2013-04-10 | 舟山海昌食品有限公司 | Method for preparing food by using fish maw |
| CN103689661A (en) * | 2013-11-28 | 2014-04-02 | 华中农业大学 | Instant double-pepper fish head and production method thereof |
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| 水产部供销司等: "《水产品综合利用 第二辑（鱼的副产品部分）》", 31 July 1959, 轻工业出版社 * |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725105A (en) * | 2016-03-18 | 2016-07-06 | 浙江海洋学院 | Monkfish fin instant product |
| CN105767944A (en) * | 2016-03-18 | 2016-07-20 | 浙江海洋学院 | Lophius litulon stomach instant product |
| CN106262006A (en) * | 2016-08-29 | 2017-01-04 | 温州星贝海藻食品有限公司 | Anguillar japonica complex food and preparation method thereof, packing box |
| CN106942654A (en) * | 2017-03-13 | 2017-07-14 | 舟山昌国食品有限公司 | A kind of young biologic fishy smell removing technology of inkfish |
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