CN107440004B - Method for removing fishy smell of fishbone - Google Patents
Method for removing fishy smell of fishbone Download PDFInfo
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- CN107440004B CN107440004B CN201710749755.5A CN201710749755A CN107440004B CN 107440004 B CN107440004 B CN 107440004B CN 201710749755 A CN201710749755 A CN 201710749755A CN 107440004 B CN107440004 B CN 107440004B
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 241000251468 Actinopterygii Species 0.000 claims abstract description 60
- 238000002386 leaching Methods 0.000 claims abstract description 53
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 51
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 238000005406 washing Methods 0.000 claims abstract description 16
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 239000004365 Protease Substances 0.000 claims abstract description 11
- 239000001110 calcium chloride Substances 0.000 claims abstract description 11
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 239000008280 blood Substances 0.000 claims abstract description 9
- 210000004369 blood Anatomy 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 239000012487 rinsing solution Substances 0.000 claims 4
- 239000000243 solution Substances 0.000 claims 4
- 238000004064 recycling Methods 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 230000000052 comparative effect Effects 0.000 description 21
- NTYJJOPFIAHURM-UHFFFAOYSA-N Histamine Chemical compound NCCC1=CN=CN1 NTYJJOPFIAHURM-UHFFFAOYSA-N 0.000 description 20
- GETQZCLCWQTVFV-UHFFFAOYSA-N trimethylamine Chemical compound CN(C)C GETQZCLCWQTVFV-UHFFFAOYSA-N 0.000 description 14
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 13
- 229960001340 histamine Drugs 0.000 description 10
- 238000012360 testing method Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 108090000790 Enzymes Proteins 0.000 description 3
- 102000004190 Enzymes Human genes 0.000 description 3
- 229940088598 enzyme Drugs 0.000 description 3
- 239000006057 Non-nutritive feed additive Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000010813 internal standard method Methods 0.000 description 2
- 235000021190 leftovers Nutrition 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000252498 Ictalurus punctatus Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000001680 brushing effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229940069978 calcium supplement Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for removing fishy smell of fishbone, which solves the problems that the fishbone soaked in the existing white spirit has high fishy smell removing cost, and spice can only cover the fishy smell but not completely remove the fishy smell, and comprises the following steps: (I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water; (II) adding water with the same volume into the fishbone obtained in the step I, and adding papain for fermentation; (III) leaching the fishbone obtained in the step (II) in a first leaching solution containing HCl and calcium chloride; (IV) leaching the fishbone obtained in the step III in a second leaching solution containing ethanol and sodium hydroxide; (V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone. The method of the invention uses the three steps of fermentation, leaching and uses special leacheate, the fishy smell removing effect is good, the leacheate can be recycled after simple treatment, and the production cost is reduced.
Description
Technical Field
The invention relates to the treatment of fish products, in particular to a method for removing fishy smell from fishbones.
Background
In the processing process of fish, a large amount of fishbone leftovers are often produced. The fishbone leftovers can be processed and fried to prepare fishbone food, and the fishbone food is rich in calcium, is a good product for calcium supplement and leisure, and is deeply welcomed by the masses. However, fish bones often contain impurities such as blood stains, and the quality and market acceptance of the final product are often affected by the fishy smell of the fish bones. At present, fishbones are generally soaked in high-degree white spirit or treated by a large amount of spices such as pepper, anise and the like to lose fishy smell. However, the cost of soaking with high-degree white spirit is high, and the fish bones treated by the spices only cover the fishy smell of the fish bones and bring other serious flavors to the fish bones, which is not beneficial to preparing high-quality and high-grade fish bone products and is also not beneficial to preparing the fish bone products with lighter taste.
Disclosure of Invention
In order to overcome the defects that the fishy smell removing cost is high when the fishbone is soaked in high-degree white spirit in the prior art, and the fishy smell can be removed only by covering the fishy smell without being complete, the invention aims to provide the method for removing the fishy smell from the fishbone, which has low cost and good fishy smell removing effect.
The technical scheme adopted by the invention for solving the technical problems is as follows: a method for removing fishy smell from fishbone is characterized by comprising the following steps: it comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 90-95 ℃ for 5-10 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2000-3000U/mL, and fermenting at 40-45 ℃ for 2-4 hours;
(III) leaching the fishbone obtained in the step (II) in a first leaching solution at 40-50 ℃ for 10-20 minutes, wherein the first leaching solution contains 1-3g/L HCl and 15-25g/L calcium chloride;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 40-50 ℃ for 20-40 minutes, wherein the second leaching solution contains 75-120g/L of ethanol and 1-4g/L of sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
In a preferred aspect of the invention, the first eluate after washing the fish bones in step III is adjusted to pH 1-1.5 using HCl and subsequently recycled as the first eluate.
In a preferred aspect of the invention, the second eluate after washing the fish bones in step IV is adjusted to pH 12.5-13 using NaOH and is subsequently recycled as the second eluate.
In a preferred aspect of the invention, a rinsing step with clear water is also included between step III and step IV.
In a preferred aspect of the invention, in step II, the fishbone obtained in step I is added with an equal volume of water and papain to 2400U/mL and fermented at 42 ℃ for 2.5 hours.
In a preferred aspect of the invention, in step III, the fishbone obtained in step I is rinsed in a first rinse solution at 42 ℃ for 16 minutes, said first rinse solution comprising 1g/L HCl and 25g/L calcium chloride.
In a preferred aspect of the invention, the first eluate after washing the fish bones in step III is adjusted to pH 1.5 using HCl and subsequently recycled as the first eluate.
In a preferred aspect of the invention, in step IV, the fishbone obtained in step III is rinsed in a second rinse solution at 42 degrees Celsius for 32 minutes, said second rinse solution comprising 90g/L ethanol and 4g/L sodium hydroxide.
In a preferred aspect of the invention, the second eluate after washing the fish bones in step IV is adjusted to pH 13 using NaOH and is subsequently recycled as the second eluate.
The method realizes good fishy smell removing effect by using a three-step method of fermentation, leaching and using special leaching solution. And the leacheate can be recycled after simple treatment, so that the economy and the environmental protection of the production process are improved, and the production cost is reduced.
Detailed Description
The present invention will be further described with reference to the following examples.
Unless otherwise stated, the first rinse after washing the fish bones in step III of the present invention was adjusted to pH 1.5 using HCl and then recycled as the first rinse; the second eluate after washing the fish bones in step IV is adjusted to pH 13 using NaOH and subsequently recycled as the second eluate. At the start of production, the leacheate was formulated in the manner described in the examples.
Unless otherwise indicated, the papain in the various examples was purchased from biosciences, Inc., Yonghua, east. The enzyme was 80 ten thousand U/g dry powder. At the time of addition, the dry powder was first made into 10 ten thousand U/mL of enzyme solution by adding water, and then a certain volume of enzyme solution was added to the production mixture to the desired amount.
Unless otherwise stated, the fish bones used in the following examples are fish bones of fresh channel catfish from which fillets were removed.
Example 1
In this embodiment, a method for removing fishy smell from fishbone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 93 ℃ for 7 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2400U/mL, and fermenting at 42 ℃ for 2.5 hours;
(III) leaching the fishbone obtained in the step I in a first leaching solution at 42 ℃ for 16 minutes, wherein the first leaching solution contains 1g/L HCl and 25g/L calcium chloride;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 42 ℃ for 32 minutes, wherein the second leaching solution contains 90g/L ethanol and 4g/L sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
Example 2
In this embodiment, a method for removing fishy smell from fishbone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 95 ℃ for 5 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2000U/mL, and fermenting at 45 ℃ for 4 hours;
(III) leaching the fishbone obtained in the step (II) in a first leaching solution at 50 ℃ for 10 minutes, wherein the first leaching solution contains 1g/L HCl and 25g/L calcium chloride; leaching with clear water after leaching;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 40 ℃ for 40 minutes, wherein the second leaching solution contains 120g/L ethanol and 1g/L sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
Example 3
In this embodiment, a method for removing fishy smell from fishbone includes the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 90 ℃ for 10 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 3000U/mL, and fermenting at 40 ℃ for 2 hours;
(III) leaching the fishbone obtained in the step (II) in a first leaching solution at 40 ℃ for 20 minutes, wherein the first leaching solution contains 3g/L HCl and 15g/L calcium chloride; leaching with clear water after leaching;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 50 ℃ for 20 minutes, wherein the second leaching solution contains 75g/L ethanol and 4g/L sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
Comparative example 1
In this comparative example, a method for removing fishy smell from fishbone comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 93 ℃ for 7 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2400U/mL, and fermenting at 42 ℃ for 2.5 hours;
(III) leaching the fishbone obtained in the step I in a first leaching solution at 42 ℃ for 16 minutes, wherein the first leaching solution contains 1g/L HCl;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 42 ℃ for 32 minutes, wherein the second leaching solution contains 4g/L of sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
Comparative example 2
In this comparative example, a method for removing fishy smell from fishbone comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones by using clear water, and soaking the fish bones in hot water at the temperature of 93 ℃ for 7 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2400U/mL, and fermenting at 42 ℃ for 2.5 hours;
(III) leaching the fishbone obtained in the step I in a first leaching solution at 42 ℃ for 16 minutes, wherein the first leaching solution contains 25g/L of calcium chloride;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 42 ℃ for 32 minutes, wherein the second leaching solution contains 90g/L ethanol;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone.
Comparative example 3
The procedure of this comparative example is essentially the same as example 1 except that step III is not performed.
Comparative example 4
The procedure of this comparative example is essentially the same as example 1 except that step IV is not performed.
Comparative example 5
The comparative example used fishbones that were not fishy and only steps I and V were performed.
Content test of histamine, and trimethylamine
The fishy smell of fish bones is largely caused by histamine and trimethylamine. In the course of this test comparison, the contents of histamine and trimethylamine in the fish bones of examples 1 to 3 and comparative examples 1 to 5 were measured.
Specifically, 10 g of each of the fishbones of the above groups was ground for 15 minutes after adding 50mL of ethanol. The supernatant was then centrifuged and used for subsequent analysis.
Wherein the content of histamine is determined by HPLC internal standard method, and the measured content of histamine is converted into the content of histamine in each kilogram of fishbone. The peak areas of the groups were recorded because it was difficult to use the internal standard method, and the peak areas of the other groups were calculated with the peak area of trimethylamine in comparative example 5 being 100.
The measurement results are recorded in table 1.
Table 1: histamine and trimethylamine content in fishbones of examples 1-3 and comparative examples 1-5
| Test group | Histamine content (mg/kg) | Percentage (%) | Area index of trimethylamine peak |
| Example 1 | 45 | 6.32 | 3.32 |
| Example 2 | 57 | 8.01 | 2.90 |
| Example 2 | 52 | 7.30 | 4.15 |
| Comparative example 1 | 612 | 85.96 | 73.18 |
| Comparative example 2 | 375 | 52.67 | 52.41 |
| Comparative example 3 | 415 | 58.29 | 37.60 |
| Comparative example 4 | 210 | 29.49 | 22.35 |
| Comparative example 5 | 712 | 100.00 | 100.00 |
As can be seen from the data in Table 1, examples 1-3 have a much lower histamine content after treatment than comparative example 5 (comparative example without fishy smell removal treatment). Comparative examples 1 and 2, respectively, used only a portion of the processing aid, where it was found that the ability to process off-odours was very limited. It is doubtful that there is a clear synergistic effect between the processing aids, rather than a simple additive effect. The treatment results are better when calcium chloride and hydrochloric acid are used, sodium hydroxide and ethanol are used in a matching way, and the calcium chloride and the hydrochloric acid are used in an overlapping way between the previous step and the next step.
Second, taste test
In addition to the histamine and trimethylamine content tests, the applicant also autoclaved the fish bones of example 1 in a high pressure food processing tank, followed by draining, brushing and baking at 180 degrees for 20 minutes. The obtained fishbone food has no fishy smell without flavoring, and has fresh smell compared with conventional product.
Claims (6)
1. A method for removing fishy smell from fishbone is characterized by comprising the following steps: it comprises the following steps:
(I) selecting fish bones with most of fish meat removed, washing off blood stains on the surfaces of the fish bones with clear water, and soaking the fish bones in hot water at the temperature of 90-95 ℃ for 5-10 minutes;
(II) adding water with the same volume into the fishbone obtained in the step I, adding papain to reach 2000-3000U/mL, and fermenting at 40-45 ℃ for 2-4 hours;
(III) leaching the fishbone obtained in the step (II) in a first leaching solution at 40-50 ℃ for 10-20 minutes, wherein the first leaching solution contains 1-3g/L HCl and 15-25g/L calcium chloride;
(IV) leaching the fishbone obtained in the step III in a second leaching solution at 40-50 ℃ for 20-40 minutes, wherein the second leaching solution contains 75-120g/L ethanol and 1-4g/L sodium hydroxide;
(V) rinsing the fishbone obtained in the step IV in clear water to obtain the treated fishbone; wherein,
adjusting the pH of the first leacheate obtained after the fish bones are leached in the step III to 1-1.5 by using HCl, and then recycling the first leacheate;
adjusting the pH of the second leacheate obtained after the fish bones are leached in the step IV to 12.5-13 by using NaOH, and then recycling the second leacheate;
a step of rinsing with clear water is also included between step III and step IV.
2. The method for removing fishy smell of fish bones as claimed in claim 1, wherein: in the step II, the fishbone obtained in the step I is added with water with the same volume, papain is added to reach 2400U/mL, and fermentation is carried out for 2.5 hours at 42 ℃.
3. The method for removing fishy smell of fish bones as claimed in claim 1, wherein: in step III, the fishbone obtained in step I is rinsed in a first rinsing solution at 42 ℃ for 16 minutes, wherein the first rinsing solution comprises 1g/L HCl and 25g/L calcium chloride.
4. The method for removing fishy smell of fish bones as claimed in claim 3, wherein: the first eluate after washing the fish bones in step III was adjusted to pH 1.5 using HCl and then recycled as the first eluate.
5. The method for removing fishy smell of fish bones as claimed in claim 1, wherein: in step IV, the fishbone obtained in step III is rinsed in a second rinsing solution at 42 ℃ for 32 minutes, wherein the second rinsing solution comprises 90g/L ethanol and 4g/L sodium hydroxide.
6. The method for removing fishy smell of fish bones as claimed in claim 5, wherein: the second eluate after washing the fish bones in step IV is adjusted to pH 13 using NaOH and subsequently recycled as the second eluate.
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| CN201710749755.5A CN107440004B (en) | 2017-08-28 | 2017-08-28 | Method for removing fishy smell of fishbone |
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| CN101176561A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing low fats fishbone leisure food |
| CN102379400A (en) * | 2011-10-17 | 2012-03-21 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
| CN104432223A (en) * | 2015-01-18 | 2015-03-25 | 吴海军 | Instant flavored swimming bladder fillet and preparing method thereof |
| CN105831625A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of instant cod bones |
| CN106261983A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of fish bone leisure food technology for removing offensive smell |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP3660624B2 (en) * | 2001-12-14 | 2005-06-15 | 株式会社柳屋本店 | Fish odor removal method |
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|---|---|---|---|---|
| CN101176561A (en) * | 2007-12-12 | 2008-05-14 | 江南大学 | Method for preparing low fats fishbone leisure food |
| CN102379400A (en) * | 2011-10-17 | 2012-03-21 | 广西轻工业科学技术研究院 | Fishbone-puffed snack food and preparation method thereof |
| CN104432223A (en) * | 2015-01-18 | 2015-03-25 | 吴海军 | Instant flavored swimming bladder fillet and preparing method thereof |
| CN105831625A (en) * | 2016-03-31 | 2016-08-10 | 佛山科学技术学院 | Processing method of instant cod bones |
| CN106261983A (en) * | 2016-08-30 | 2017-01-04 | 广西慧投互联网金融服务有限公司 | A kind of fish bone leisure food technology for removing offensive smell |
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| Title |
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| 鱼制品脱腥技术研究进展;邓后勤 等;《食品与发酵工业》;20060706;第32卷(第5期);第110页2.2.1节 * |
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