CN105962151A - Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus - Google Patents
Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus Download PDFInfo
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- CN105962151A CN105962151A CN201610171134.9A CN201610171134A CN105962151A CN 105962151 A CN105962151 A CN 105962151A CN 201610171134 A CN201610171134 A CN 201610171134A CN 105962151 A CN105962151 A CN 105962151A
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- 241000705833 Salanx prognathus Species 0.000 title abstract description 8
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 230000036528 appetite Effects 0.000 title abstract 2
- 235000019789 appetite Nutrition 0.000 title abstract 2
- 230000004936 stimulating effect Effects 0.000 title abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 235000013618 yogurt Nutrition 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000969495 Hemisalanx Species 0.000 claims description 43
- 241000251468 Actinopterygii Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 235000013339 cereals Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 150000002496 iodine Chemical class 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000001427 coherent effect Effects 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000005868 electrolysis reaction Methods 0.000 claims description 3
- 239000003792 electrolyte Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 abstract description 3
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000008397 ginger Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 244000192528 Chrysanthemum parthenium Species 0.000 abstract 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 abstract 1
- 235000000802 Leonurus cardiaca ssp. villosus Nutrition 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000020383 bitter gourd juice Nutrition 0.000 abstract 1
- 208000018999 crinkle Diseases 0.000 abstract 1
- 239000008187 granular material Substances 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 230000037303 wrinkles Effects 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 4
- 125000003118 aryl group Chemical group 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000015067 sauces Nutrition 0.000 description 3
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 241001062511 Salangidae Species 0.000 description 2
- 235000015111 chews Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 1
- 108091005658 Basic proteases Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 208000006558 Dental Calculus Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 231100000678 Mycotoxin Toxicity 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000975357 Salangichthys microdon Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002636 mycotoxin Substances 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 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 salted instant dried hemisalanx prognathus capable of stimulating the appetite and a preparation method of the salted instant dried hemisalanx prognathus. The salted instant dried hemisalanx prognathus is prepared from the following raw materials in parts by weight: 500-550 parts of hemisalanx prognathus, 10-12 parts of iodised salt, 15-18 parts of white granulated sugar, 50-60 parts of Baijiu, 10-12 parts of ginger powder, 30-35 parts of mashed garlic, 13-15 parts of Chinese prickly ash buds, 200-230 parts of yoghourt, 13-15 parts of motherwort, 15-18 parts of smoked plums, 50-55 parts of fermented bitter gourd juice, 30-35 parts of soaked ginger granules and 25-30 parts of bean dregs. The prepared salted instant dried hemisalanx prognathus disclosed by the invention is rich in fragrance, crisp in bones, fragrant in meat, moderate in salty taste, chewy, free from fishy smell, plump in somatotype, free from wrinkles or crinkles, and fresh, fragrant, crisp and delicious.
Description
Technical field
The present invention relates to the instant Hemisalanx of salt and do technical field, particularly relate to a kind of appetizing instant Hemisalanx of salt and do and preparation method thereof.
Background technology
Hemisalanx (Hemisalanx
Prognathus) it is under the jurisdiction of salmon shape mesh, Salangidae, has 2 subfamilies, 6 genus, nearly 20 kinds, in being distributed in, day, Korea Spro, E Deng state.The fine and tender taste of Hemisalanx, pure white, delicious, overall edible (i.e. internal organs, head, fin etc. do not remove, overall edible), confirmed as a kind of natural " life prolonging food " by international threpsology at present.Therefore have again " long-lived fine work ", the laudatory title of " fish ginseng ".Hemisalanx belongs to high protein and low fat food, every 100g 8.2g in protein, fat
0.3g, carbohydrate 0.5g, heat 176kJ, calcium 258mg, phosphorus 102mg, ferrum 0.5mg, and the nutritional labeling such as thiamine, riboflavin, nicotinic acid.Due to its region and the restriction from the easy death characteristics of water own, the processing mode major part causing the most relevant Hemisalanx is all freeze cutting, domestic also dries, to dry the Hemisalanx into being referred to as " swallow does " dry, and the report about Hemisalanx deep processing is fewer.The domestic deep processing about Hemisalanx reports have: Shen Xueming, Huang Weidong article in inquired into the research about Hemisalanx quick-freezing technique;In " production technology of Hemisalanx tartar sauce " literary composition of Hu Jingli, Xia Qile, with alkaline protease enzymolysis Hemisalanx Fructus Capsici sauce and tomato sauce as raw material, with starch as thickening agent, process Salangid paste;Yang Rende, in " Processing Technic of Fried & Popped Whitebait " literary composition, has inquired into the technique of Hemisalanx frying-expansion.From the point of view of deep processing, Icefish Resource is far from making full use of.The present invention is by a kind of aromatic flavor of research, and the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell, has the instant Hemisalanx of salt of the salt fragrance of uniqueness to do so that it is to give full play to its nutritive value.Dried fish is as a kind of traditional food, making and in storage easily by mould contamination, then the mycotoxin produced creates potential hazard to the public health health of consumer, the dried fish food of the relieved use of consumer is allowed for preferably producing, the present invention processes dried fish with now with the current electrolyzed alkaline water, and effective and safety remains without chemical composition.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of appetizing instant Hemisalanx of salt does.
The present invention is achieved by the following technical solutions:
A kind of appetizing instant Hemisalanx of salt does, and is made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Pericarpium Zanthoxyli bud 13-15, Yoghourt 200-230, Herba Leonuri 13-15, Fructus Mume 15-18, fermentation Succus Momordicae charantiae 50-55, Rhizoma Zingiberis Recens (pickled) grain 30-35, bean dregs 25-30.
Described a kind of appetizing instant Hemisalanx of salt does, and is made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour；
2), mixing addition terrine by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction；
3), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1-2 days in 30-35 DEG C of constant temperature；
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 8-15 hour；
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, after lid compresses, layer 2-3 rice paper is wrapped up in outside, and arrangement is put into the pot being covered with one layer of 2-3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/L NaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
The invention have the advantage that
1, the present invention prepares i.e. Sal dried fish aromatic flavor, and the crisp meat of bone is fragrant, and saline taste is moderate, chews strength and without fishy smell
, build is full, and not shrinkage crimps, fresh fragrant palatable crisp.
2, present invention Rhizoma Zingiberis Recens processes Hemisalanx, the flesh of fish is not only had and well goes raw meat effect by Rhizoma Zingiberis Recens, Ginger Protease can also aminosal increase dried fish palatability, and make i.e. Sal dried fish aromatic flavor by salt, salt is heat carrier, the moisture of dried fish is evaporated in heat transmission, reduces water content, has unique salt fragrance
。
3, fish block is separated by the rice paper of present invention suitable thickness with salt, and minimizing salt remains in fish surface affects sense organ, reduces fish body salinity simultaneously, keeps moderately salted.
4, the instant Hemisalanx of appetizing salt of the present invention does, and is fully soaked by the Hemisalanx fermentation mixed liquor such as Succus Momordicae charantiae, Yoghourt so that it is effective ingredient has appetizing, heat clearing away, YIN nourishing skin care, has the health-care effects such as aid digestion at 30-35 DEG C.
Detailed description of the invention
A kind of appetizing instant Hemisalanx of salt does, and is made up of following raw materials in part by weight:
Hemisalanx 500, iodine salt 10, white sugar 15, Chinese liquor 50, Rhizoma Zingiberis Recens powder 10, mashed garlic 30, Pericarpium Zanthoxyli bud 13, Yoghourt 200, Herba Leonuri 13, Fructus Mume 15, fermentation Succus Momordicae charantiae 50, Rhizoma Zingiberis Recens (pickled) grain 30, bean dregs 25.
Described a kind of appetizing instant Hemisalanx of salt does, and is made up of the following step:
1) the fresh Hemisalanx of 15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4 DEG C of environment and stand 3 hours；
2), mixing addition terrine by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 12 times amount water, slow fire heats so that it is be concentrated into the 1/3 of total amount, pours out filtering residue, collects decoction；
3), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1.5 days in 30 DEG C of constant temperature；
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 10 hours；
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, after lid compresses, 3 layers of rice paper are wrapped up in outside, and arrangement is put into the pot being covered with one layer of 3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 130 DEG C, altogether salt 2 hours；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5g/L NaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25 minutes, takes out and dries rear inflated with nitrogen packaging.
Claims (2)
1. the appetizing instant Hemisalanx of salt does, it is characterised in that be made up of following raw materials in part by weight:
Hemisalanx 500-550, iodine salt 10-12, white sugar 15-18, Chinese liquor 50-60, Rhizoma Zingiberis Recens powder 10-12, mashed garlic 30-35, Pericarpium Zanthoxyli bud 13-15, Yoghourt 200-230, Herba Leonuri 13-15, Fructus Mume 15-18, fermentation Succus Momordicae charantiae 50-55, Rhizoma Zingiberis Recens (pickled) grain 30-35, bean dregs 25-30.
A kind of appetizing instant Hemisalanx of salt the most according to claim 1 does, it is characterised in that be made up of the following step:
1) the fresh Hemisalanx of 12-15cm of uniform size, is selected, clean and remove surface viscous liquid, it is subsequently added iodine salt and Chinese liquor is grabbed even, add suitable quantity of water and make liquid-immersed fish body, immersion is pickled and is made it lose vigor, and then liquid is removed in control, adds white sugar, Rhizoma Zingiberis Recens powder, mashed garlic, make it be sufficiently mixed, be placed in 4-6 DEG C of environment and stand 3-5 hour；
2), mixing addition terrine by after Pericarpium Zanthoxyli bud, Herba Leonuri, the cleaning of Fructus Mume hot water with bean dregs, add 10-15 times amount water, slow fire heats so that it is be concentrated into the 1/2-3 of total amount, pours out filtering residue, collects decoction；
3), fermentation Succus Momordicae charantiae, Yoghourt are heated to 60-65 DEG C, and decoction collected by step 1 gains and step 2 is sequentially placed into, seal 1-2 days in 30-35 DEG C of constant temperature；
4), by step 3 gained Hemisalanx hanging get up to put into air-cooled drying room, use compressor regulation temperature, make temperature between 10-15 DEG C from low to high, more slowly varying, per hour for once to circulate, so circulation is air-dried, 8-15 hour；
5), step 4 is done in the strip cage that coherent threading stainless steel silk is weaved into through the Hemisalanx of temperature-variable drying, the shapes and sizes of cage are coincide with the size of fish and shape, sprinkle Rhizoma Zingiberis Recens (pickled) grain, after lid compresses, layer 2-3 rice paper is wrapped up in outside, and arrangement is put into the pot being covered with one layer of 2-3cm thickness crude salt, tamped with crude salt between each cage, cover pot cover, heating salt, controls cooking bottom temperature 130-150 DEG C, altogether salt 1.5-2.5 hour；
6), by dry for the step 5 gained Hemisalanx electrolysis 2.5-3g/LNaCL solution gained aqueous alkaline electrolyte putting into existing system, making that Hemisalanx is dry to be totally submerged under it, room temperature shaking table processes 25-30 minute, takes out and dries rear inflated with nitrogen packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171134.9A CN105962151A (en) | 2016-03-24 | 2016-03-24 | Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610171134.9A CN105962151A (en) | 2016-03-24 | 2016-03-24 | Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus |
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|---|---|
| CN105962151A true CN105962151A (en) | 2016-09-28 |
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|---|---|---|---|
| CN201610171134.9A Pending CN105962151A (en) | 2016-03-24 | 2016-03-24 | Salted instant dried hemisalanx prognathus capable of stimulating appetite and preparation method of salted instant dried hemisalanx prognathus |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| CN104223186A (en) * | 2014-10-20 | 2014-12-24 | 倪群 | Vinous black jujube whitebait dry and preparation method thereof |
| CN104256721A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Fruit-vinegar dried silver fish and preparation method thereof |
| CN105361001A (en) * | 2015-11-20 | 2016-03-02 | 武汉市水产科学研究所 | Method for producing de-fishy low-salt half-dry freshwater fish |
-
2016
- 2016-03-24 CN CN201610171134.9A patent/CN105962151A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101912126A (en) * | 2010-08-17 | 2010-12-15 | 刘富来 | Instant salt baked fish processing method |
| CN104223186A (en) * | 2014-10-20 | 2014-12-24 | 倪群 | Vinous black jujube whitebait dry and preparation method thereof |
| CN104256721A (en) * | 2014-10-20 | 2015-01-07 | 倪群 | Fruit-vinegar dried silver fish and preparation method thereof |
| CN105361001A (en) * | 2015-11-20 | 2016-03-02 | 武汉市水产科学研究所 | Method for producing de-fishy low-salt half-dry freshwater fish |
Non-Patent Citations (1)
| Title |
|---|
| 孙文烁，等: "电解水对鱼干中真菌毒素消除效果研究", 《现代食品科技》 * |
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Application publication date: 20160928 |
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