CN107684047A - A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling - Google Patents
A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling Download PDFInfo
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Abstract
The invention belongs to food processing technology field, and in particular to a kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, including：1, raw material cleaning：Choose quality and be more than 2000 grams of fresh mandarin fish, retain fish scale, remove the internal organs and fish head, drained with clear water；2, mandarin fish segmentation：Mandarin fish after draining is subjected to quantitative segmentation；3, spice and vacuum tumbling：Refined salt and water will be uniformly sprinkled into the mandarin fish block split, knead-salting 9 12 hours in vacuum tumbler are poured into after preliminary stirring；4, fermentation：Treated fish block will be pickled and be transferred in fermentation tank and fermented 35 days；5, packaging：Fish block after fermentation is taken out and is fitted into after weighing in the vacuum packaging bag of PA/PE composites, vacuumizes packaging.The present invention solves the problems, such as that conventional method for salting can not be applied to the larger smelly mandarin fish of build, also solves the problems, such as existing process wasting manpower and material resources, shortens mandarin fish fermentation time, improve automaticity, realizes industrialization and mass production.
Description
Technical field
The invention belongs to food processing technology field, and in particular to one kind quickly pickles smelly mandarin fish fish block based on vacuum tumbling
Method.
Background technology
Mandarin fish is a kind of rare freshwater fish, fleshy hypertrophy delicious, internal without courage, few thorn.Protein/amino acid content
Height, it is nutritious, it is often edible that there is promotion digestive system health rich in trace elements such as nicotinic acid, improve skin, promote blood
The effect of circulating, reducing blood pressure.
Smelly mandarin fish is also known as smelly mandarin fish, cylinder fresh fish, bucket fish, salt down fresh fish, originating from Anhui Huizhou Area (modern Anhui Province Huangshan
One band), it is one of Huizhou City tradition famous dish representative.According to legend before more than 200 years, method that the bummaree of a riverine band pickles frequently with light salt
Prevent the mandarin fish of transport from going bad.Via the transport of seven or eight days, the gained mandarin fish fish gill was still red, and squama does not take off, and matter is unchanged, simply
Epidermis gives out a kind of seemingly smelly non-smelly special odor, but meat system is fresh and tender after cleaning cooking, fresh fragrant incomparable, while flesh of fish presentation
The special texture of garlic clove shape and bone and flesh separation.
In recent years, people increasingly favor for this road Huizhou City famous dish so that the pickling process of smelly mandarin fish turns into study hotspot.
The pickling process of smelly mandarin fish is complex, at present existing multinomial patent the method for smelly mandarin fish has been carried out from multiple angles report and
Improvement.The conventional method that 2005 Nian Sunyi states pickle according to smelly mandarin fish first has declared a kind of " method of pickling mandarin fish " (application
Number：CN200510041313.2), and in 2008 authorized.This method is compacted mandarin fish at 20-35 DEG C using light salt with stone
Fish is pickled 72-216 hours, and the fermentation of gained mandarin fish is appropriate, and meat is elastic moderate.However, traditional pickling process method complex process, is pickled
Time is grown, and unstable product quality, it is difficult to further realizes industrialized production.Therefore, descendant is successively in the base of traditional handicraft
Multi-faceted process modification is carried out on plinth, (the application number such as by the way of terrine water salts down：201611194310.7).To improve
The stability of product, Anhui Hui Zi mills food trade Co., Ltd are pre-configured with zymotic fluid and accurately control air mass flow, propose
A kind of method (application number of suitable factory normalization production：201610507989.4).For shorten fermentation time, after have it is multinomial
Patent carries out Rapid Fermentation by the way of external microorganism or organic acid to smelly mandarin fish.Such as：Academy of Agri-Science and Technology Anhui Province agriculture
Product processing research institute realizes quick, the industrialization hair of smelly mandarin fish by the way of outer inoculation lactobacillus thermophilus and Lactobacillus plantarum
Ferment (application number：CN201410524931.1)；A kind of be inoculated with addition always has then been declared by Harbin Weiping Technology Development Co., Ltd.
Shape Mucor mixes the smelly mandarin fish fermentation process (application number of MRSE and Lactobacillus plantarum nutrient solution：
CN201610007558.1)；In Jixi County of Anhui Proyince model worker tests Co., Ltd using lactobacillus-fermented and immersion assisted fermentation work
Smelly mandarin fish (the application number of skill Rapid Fermentation：201510224211.8)；Dalian Polytechnic University successively has applied being based on external lactic acid bacteria
(application number：201610130998.6) and organic acid (application number：201610131026.9) two kinds of smelly mandarin fish of continuous Rapid Fermentation
The method of fish.The existing smelly mandarin fish fermentation patent combination practical experience of summary is visible, to ensure the quality of product, existing fermentation
Mandarin fish is 400-600 grams of quality used by method, in mandarin fish (＞ 2000 gram) larger applied to build, is often gone out
Now fermenting, uneven, fermentation is not thorough, and meat is really up to the mark to wait product quality problem.If lengthening fermentation time, stink mistake can be caused again
Weight, the soft rotten phenomenon of meat.Therefore, existing process limits makes smelly mandarin fish by raw material of the larger mandarin fish of build.Secondly, it is existing
Have in technique, within the time of 3-9 days for fermenting smelly mandarin fish, to ensure to pickle the uniformity with texture, it is necessary to smelly mandarin fish
Carry out turning over cylinder, need to expend substantial amounts of manpower and materials in the industrial production.
The content of the invention
For the problems of the prior art, the present invention provides a kind of side that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling
Method, solve the problems, such as that conventional method for salting can not be applied to the larger smelly mandarin fish of build, also solve smelly mandarin fish in existing process
The problem of needing to turn over cylinder, extremely wasting manpower and material resources in fish curing process, mandarin fish fermentation time is shortened, improve automation journey
Degree, realize industrialization and mass production.
To realize above technical purpose, the technical scheme is that：One kind quickly pickles smelly mandarin fish based on vacuum tumbling
The method of fish block, is characterized in：Comprise the following steps：
Step 1：Raw material cleans：
Choose quality and be more than 2000 grams of fresh mandarin fish, retain fish scale, remove the internal organs and fish head, rinsed well with clear water,
And it is placed in grid disk and dries；
Step 2, mandarin fish is split：
Put into mixture making plate, weighed after mandarin fish segmentation after draining；
Step 3, spice and vacuum tumbling：
Refined salt and water are uniformly sprinkled on the mandarin fish block split, tumbling in vacuum tumbler is poured into after preliminary stirring and is handled
9-12 hours；
Step 4, ferment：
The fish block that tumbling treats is transferred in fermentation tank, fermented 3-5 days under the conditions of 20-25 DEG C；
Step 5, pack：
Fish block after fermentation is taken out from fermentation tank, is fitted into after weighing in the vacuum packaging bag of PA/PE composites, takes out
Packaging is sealed after vacuum.
Preferably, the clear water in the step 1 is using the running water flowed.
Preferably, the mandarin fish fish block after being cut in the step 2 is 100-150 grams.
Preferably, the mixture making plate in the step 2 uses uncovered stainless steel iron pan.
Preferably, the mass ratio of the fish block and refined salt in the step 3 is 1:The addition of 0.03-0.06, refined salt and water
It is 1 to measure mass ratio:0.6-0.9.
Preferably, the vacuum tumbling vacuum in the step 3 is 0.06-0.08MPa, the tumbling rotating speed is 8-12
Rev/min, the fish block quality of each vacuum tumbling is 80-100 kilograms.
As an improvement, the vacuum tumbling uses compartment tumbling, the interval time of the tumbling is 15 minutes, the list
Secondary tumbling time is 15 minutes.
Preferably, the fermentation tank in the step 4 uses controllable temperature, and the installation for fermenting with agitating function.
As an improvement, the fermentation process of the fermentation tank includes：1st, air is passed through from fermenter base, and from fermentation tank deck
Discharge in portion；2nd, fermentation tank opens stirring per 24-32 hours, and mixing time is 3-6 minutes；The flow of the air is 5-8 cubes
M/h, the mixing speed of the fermentation tank is 6-10 revs/min.
Preferably, the manner of packing in the step 5 is packed for gravy integral vacuum, the pumpdown time 25-40
Second, the sealing time 3-6 seconds, the sealing temperature is 180-220 DEG C.
From the above, it can be seen that the present invention possesses advantages below：
1. the invention provides a kind of method for salting of the big smelly mandarin fish of build, solving conventional method for salting can not be applied to
The problem of build larger smelly mandarin fish, application method is provided for large-scale mandarin fish raw material.
2. method provided by the invention is handled before pickled fermented using vacuum tumbling, the flesh of fish is set to fully absorb essence
Salt, increase the adhesion and water-retaining property of the flesh of fish, improve the elasticity and yield rate of the flesh of fish, therefore in the elasticity for ensureing smelly mandarin fish fish block
While with quality, the time that fish block is pickled effectively is shortened.
3. manpower is greatlyd save, automaticity is high, convenient without manually overturning mandarin fish in method provided by the invention
Fast, the industrialized production suitable for smelly mandarin fish fish block and mass production.
4. method provided by the invention uses compartment tumbling mode, contact of the flesh of fish with refined salt can be considerably increased,
The abundant contact on fish block surface is not only ensure that, while also ensure that the contact uniformity on fish block surface, ensures flesh of fish mouthfeel matter
The homogeneity on ground.
5. the present invention use air stream formula aerobic fermentation, the lasting offer of oxygen is provided, greatly promote fermentation efficiency and
Deep fermentation, while overturn by stirring, ensure the uniformity of fermentation.
Embodiment
It is three specific embodiments for describing the present invention in detail below, but any limit is not done to the claim of the present invention
It is fixed.
Embodiment 1
A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, its step are as follows：
Step 1, mandarin fish double centner (wall scroll mandarin fish is weighed as 2000-2500 grams) is weighed, opens abdomen one by one except dirty, removal head
Portion, retain fish scale, rinsed using running water, and be placed in grid disk and dry；
Step 2, the mandarin fish after drying is split into adult fish block along axis vertical process, is placed in weighing in mixture making plate, fish
Block quality is about 100 grams；
Step 3, load weighted mandarin fish fish block surface is sprinkled into refined salt, then adds a small amount of water, stir, wherein,
Mandarin fish：Refined salt：The mass ratio of water is 1:0.06:0.054；It is small that the fish block to stir is added into tumbling 9 in vacuum tumbler
When, the model of the vacuum tumbler is GR-100 frequency conversion type vacuum tumblers, and tumbling mode is compartment tumbling, interval time
For 15 minutes, single tumbling time was 15 minutes, and tumbling vacuum is 0.07MPa, and rotating speed is 8 revs/min；
Step 4, the fish block after tumbling is put into fermentation cylinder for fermentation 96 hours, fermentation temperature is 20 DEG C, fermentation reaction mistake
Cheng Zhong, air is blown under air compressor effect from fermenter base, and is discharged at the top of fermentation tank, the air stream of fermentation tank
Measure as 6 cubes ms/h, the fermentation tank was often opened by 32 hours and stirred, and mixing time is 3 minutes, mixing speed 6
Rev/min.
Step 5, the fish block fermented is taken out, 500 grams is weighed and is fitted into the vacuum packaging bag of PA/PE composites, and lead to
The vacuum packing machine for crossing gravy one vacuumizes packaging, and the pumpdown time is 25 seconds, and sealing time is 4 seconds, sealing temperature 180
℃。
Packaged smelly mandarin fish fish products are placed in preservation under 4 DEG C of environment, and the preservation time can be by 3 months.
The smelly mandarin fish fish block of gained mouthfeel after frying is cooked is consistent with the smelly mandarin fish mouthfeel that conventional method is fermented, and through true
Mandarin fish fermentation time reduction after empty tumbling is original 57.1%.
Embodiment 2
A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, its step are as follows：
Step 1,80 kilograms of mandarin fish (every is weighed as 2000-3000 grams) is weighed, opens abdomen one by one except dirty, removal head, guarantor
Fish scale is stayed, is rinsed using running water, and is placed in grid disk and dries；
Step 2, the mandarin fish after drying is split into adult fish block along axis vertical process, is placed in weighing in mixture making plate, fish
Block quality is about 150 grams；
Step 3, load weighted mandarin fish fish block surface is sprinkled into refined salt, then adds a small amount of water, stir, wherein,
Mandarin fish：Refined salt：The mass ratio of water is 1:0.03:0.018；It is small that the fish block to stir is added into tumbling 10 in vacuum tumbler
When, the model of the vacuum tumbler is GR-200 frequency conversion type vacuum tumblers, and tumbling mode is compartment tumbling, interval time
For 15 minutes, single tumbling time was 15 minutes, and tumbling vacuum is 0.08MPa, and rotating speed is 8 revs/min；
Step 4, the fish block after tumbling is put into fermentation cylinder for fermentation 84 hours, fermentation temperature is 25 DEG C, fermentation reaction mistake
Cheng Zhong, air is blown under air compressor effect from fermenter base, and is discharged at the top of fermentation tank, and the air of fermentation tank blows
Enter speed for 5 cubes ms/h, the fermentation tank was often opened by 24 hours and stirred, and mixing time is 5 minutes, mixing speed
For 10 revs/min.
Step 5, the fish block fermented is taken out, 500 grams is weighed and is fitted into the vacuum packaging bag of PA/PE composites, and lead to
The vacuum packing machine for crossing gravy one vacuumizes packaging, and the pumpdown time is 35 seconds, and sealing time is 3 seconds, sealing temperature 220
℃。
Packaged smelly mandarin fish fish products are placed in preservation under 4 DEG C of environment, and the preservation time can be by 3 months.
The smelly mandarin fish fish block of gained mouthfeel after frying is cooked is consistent with the smelly mandarin fish mouthfeel that conventional method is fermented, and through true
Mandarin fish fermentation time reduction after empty tumbling is original 50%.
Embodiment 3
A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, its step are as follows：
Step 1,90 kilograms of mandarin fish (every is weighed as 2500-3000 grams) is weighed, opens abdomen one by one except dirty, removal head, guarantor
Fish scale is stayed, is rinsed using running water, and is placed in grid disk and dries；
Step 2, the mandarin fish after drying is split into adult fish block along axis vertical process, is placed in weighing in mixture making plate, fish
Block quality is about 130 grams；
Step 3, load weighted mandarin fish fish block surface is sprinkled into refined salt, then adds a small amount of water, stir, wherein,
Mandarin fish：Refined salt：The mass ratio of water is 1:0.05:0.04；It is small that the fish block to stir is added into tumbling 12 in vacuum tumbler
When, the model of the vacuum tumbler is GR-200 frequency conversion type vacuum tumblers, and tumbling mode is compartment tumbling, interval time
For 15 minutes, single tumbling time was 15 minutes, and tumbling vacuum is 0.06MPa, and rotating speed is 10 revs/min；
Step 4, the fish block after tumbling is put into fermentation cylinder for fermentation 120 hours, fermentation temperature is 22 DEG C, fermentation reaction mistake
Cheng Zhong, air is blown under air compressor effect from fermenter base, and is discharged at the top of fermentation tank, and the air of fermentation tank blows
Enter speed for 8 cubes ms/h, the fermentation tank was often opened by 28 hours and stirred, and mixing time is 6 minutes, mixing speed
For 8 revs/min.
Step 5, the fish block fermented is taken out, 500 grams is weighed and is fitted into the vacuum packaging bag of PA/PE composites, and lead to
The vacuum packing machine for crossing gravy one vacuumizes packaging, and the pumpdown time is 40 seconds, and sealing time is 6 seconds, sealing temperature 200
℃。
Packaged smelly mandarin fish fish products are placed in preservation under 4 DEG C of environment, and the preservation time can be by 3 months.
The smelly mandarin fish fish block of gained mouthfeel after frying is cooked is consistent with the smelly mandarin fish mouthfeel that conventional method is fermented, and through true
Mandarin fish fermentation time reduction after empty tumbling is original 71.4%.
Embodiment 4
A kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, its step are as follows：
Step 1,90 kilograms of mandarin fish (every is weighed as 2500-3000 grams) is weighed, opens abdomen one by one except dirty, removal head, guarantor
Fish scale is stayed, is rinsed using running water, and is placed in grid disk and dries；
Step 2, the mandarin fish after drying is split into adult fish block along axis vertical process, is placed in weighing in mixture making plate, fish
Block quality is about 130 grams；
Step 3, load weighted mandarin fish fish block surface is sprinkled into refined salt, then adds a small amount of water, stir, wherein,
Mandarin fish：Refined salt：The mass ratio of water is 1:0.05:0.04；It is small that the fish block to stir is added into tumbling 12 in vacuum tumbler
When, the model of the vacuum tumbler is GR-200 frequency conversion type vacuum tumblers, and tumbling mode is to be spaced direction-changing type tumbling, tumbling
Vacuum is 0.06MPa, and rotating speed is 12 revs/min, and the single cycle step of the interval direction-changing type tumbling is as follows：Positive tumbling
Stop tumbling 15 minutes after 15 minutes, then reverse tumbling stops tumbling 15 minutes after 15 minutes；
Step 4, the fish block after tumbling is put into fermentation cylinder for fermentation 80 hours, fermentation temperature is 22 DEG C, fermentation reaction mistake
Cheng Zhong, air is blown under air compressor effect from fermenter base, and is discharged at the top of fermentation tank, and the air of fermentation tank blows
Enter speed for 8 cubes ms/h, the fermentation tank was often opened by 28 hours and stirred, and mixing time is 6 minutes, mixing speed
For 8 revs/min, the agitating mode is forward and reverse stirring, i.e. positive stirring 30 seconds, reverse agitating function 30 seconds after pausing 2 seconds.
Step 5, the fish block fermented is taken out, 500 grams is weighed and is fitted into the vacuum packaging bag of PA/PE composites, and lead to
The vacuum packing machine for crossing gravy one vacuumizes packaging, and the pumpdown time is 40 seconds, and sealing time is 6 seconds, sealing temperature 200
℃。
Packaged smelly mandarin fish fish products are placed in preservation under 4 DEG C of environment, and the preservation time can be by 3 months.
The smelly mandarin fish fish block of gained mouthfeel after frying is cooked is consistent with the smelly mandarin fish mouthfeel that conventional method is fermented, and through true
Mandarin fish fermentation time reduction after empty tumbling is original 47.6%.
Tumbling effect is substantially increased by way of positive tumbling and reverse tumbling, ensures tumbling efficiency, is rolled in forward direction
Rub with setting dwell time to ensure that fish block carries out tumbling after stopping in reverse tumbling procedure, prevent the fast of opposite tumbling direction
Speed conversion causes the damage of fish block.
The fish block of fermentation is fully rolled by way of forward and reverse stirring, it is forward and reverse for being stirred compared to one direction
Stirring is stirred better, ensures that the surface fermentation of fish block is uniform, ensures the overall quality homogeneity of fish block, using it is forward and reverse according to
The step of secondary stirring, can prevent fish block stir at the same time or fast transition process in collide, cause fish block to crush, lead
Cause the phenomenon of product quality.
In summary, the present invention has advantages below：
1. the invention provides a kind of method for quickly pickling smelly mandarin fish fish block, it is larger to build to solve conventional art
Mandarin fish pickles the problem of ineffective, and the automaticity in curing process is substantially increased using vacuum tumbling technology, solution
The problem of smelly mandarin fish in existing production of having determined need to put into a large amount of manpower and materials, greatly reduces human cost, improves and pickle effect
Rate, industrialized production and mass production suitable for smelly mandarin fish fish block.
2. the present invention ensures that fish block fully absorbs salinity using vacuum tumbling mode, increase the adhesion and water conservation of the flesh of fish
Property, it is possible to increase the elasticity of the flesh of fish, while can also greatly shorten flesh of fish salting period.
3. the present invention uses compartment tumbling mode, the flesh of fish can be fully overturn, the guarantee flesh of fish fully contacts with refined salt,
Ensure the refined salt uniform pickup on flesh of fish surface, ensure the homogeneity of flesh of fish mouthfeel after fermentation, prevent local surfaces salt from absorbing not
Uniformly, extend fermentation time, cause coarse mouthfeel.
4. the present invention use air stream formula aerobic fermentation, fermentation integrality can be greatly improved, improve fermentation efficiency and
Deep fermentation；Air is blown into from fermenter base, and discharge can keep the abundant of oxygen constantly at the top of the fermentation tank, keep compared with
High fermentation efficiency, while can also improve deep fermentation；Stirring in fermentation process can ensure each surface of the flesh of fish and oxygen
Contact, ensure the uniformity of fermentation, prevent that local fermentation time is long, cause mouthfeel not good enough.
It is understood that above with respect to the specific descriptions of the present invention, it is merely to illustrate the present invention and is not limited to this
Technical scheme described by inventive embodiments.It will be understood by those within the art that still the present invention can be carried out
Modification or equivalent substitution, to reach identical technique effect；As long as meet use needs, all protection scope of the present invention it
It is interior.
Claims (10)
- A kind of 1. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling, it is characterised in that：Comprise the following steps：Step 1：Raw material cleans：Choose quality and be more than 2000 grams of fresh mandarin fish, retain fish scale, remove the internal organs and fish head, rinsed well with clear water, and put Put and dried in grid disk；Step 2, mandarin fish is split：Put into mixture making plate, weighed after mandarin fish segmentation after draining；Step 3, spice and vacuum tumbling：Refined salt and water are uniformly sprinkled on the mandarin fish block split, it is small that tumbling processing 9-12 in vacuum tumbler is poured into after preliminary stirring When；Step 4, ferment：The fish block that tumbling treats is transferred in fermentation tank, fermented 3-5 days under the conditions of 20-25 DEG C；Step 5, pack：Fish block after fermentation is taken out from fermentation tank, is fitted into after weighing in the vacuum packaging bag of PA/PE composites, vacuumizes Sealing packaging afterwards.
- A kind of 2. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： Clear water in the step 1 is using the running water flowed.
- A kind of 3. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： Mandarin fish fish block after being cut in the step 2 is 100-150 grams.
- A kind of 4. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： Mixture making plate in the step 2 uses uncovered stainless steel iron pan.
- A kind of 5. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： The mass ratio of fish block and refined salt in the step 3 is 1:The addition mass ratio of 0.03-0.06, refined salt and water is 1:0.6- 0.9。
- A kind of 6. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： Vacuum tumbling vacuum in the step 3 is 0.06-0.08MPa, and the tumbling rotating speed is 8-12 revs/min, described every time The fish block quality of vacuum tumbling is 80-100 kilograms.
- A kind of 7. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 6, it is characterised in that： The vacuum tumbling uses compartment tumbling, and the interval time of the tumbling is 15 minutes, and the single tumbling time is 15 points Clock.
- A kind of 8. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, it is characterised in that： Fermentation tank in the step 4 uses controllable temperature, and the installation for fermenting with agitating function.
- A kind of 9. method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 8, it is characterised in that： The fermentation process of the fermentation tank includes：1st, air is passed through from fermenter base, and is discharged at the top of fermentation tank；2nd, fermentation tank is every 24-32 hours open stirring, and mixing time is 3-6 minutes；The flow of the air is 5-8 cubes m/h, the fermentation tank Mixing speed be 6-10 revs/min.
- 10. a kind of method that smelly mandarin fish fish block is quickly pickled based on vacuum tumbling according to claim 1, its feature are existed In：Manner of packing in the step 5 is packed for gravy integral vacuum, the pumpdown time 25-40 seconds, the sealing time 3-6 seconds, the sealing temperature are 180-220 DEG C.
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Cited By (4)
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| CN109221976A (en) * | 2018-11-12 | 2019-01-18 | 黄山市休宁县徽三农产品加工有限公司 | A kind of production method of smelly mandarin fish |
| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN111743107A (en) * | 2020-07-14 | 2020-10-09 | 黄山市胡兴堂桃花流水食品有限公司 | Flavor-enhanced rapid fermentation method for smelly mandarin fish |
| CN114686337A (en) * | 2022-04-12 | 2022-07-01 | 通道有嚼头食品有限公司 | Tool for natural fermentation of instant rice field fish and processing technology thereof |
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| CN109567067A (en) * | 2018-10-30 | 2019-04-05 | 浙江工业大学 | A kind of quality holding cooking processing method of the flesh of fish |
| CN109221976A (en) * | 2018-11-12 | 2019-01-18 | 黄山市休宁县徽三农产品加工有限公司 | A kind of production method of smelly mandarin fish |
| CN111743107A (en) * | 2020-07-14 | 2020-10-09 | 黄山市胡兴堂桃花流水食品有限公司 | Flavor-enhanced rapid fermentation method for smelly mandarin fish |
| CN114686337A (en) * | 2022-04-12 | 2022-07-01 | 通道有嚼头食品有限公司 | Tool for natural fermentation of instant rice field fish and processing technology thereof |
| CN114686337B (en) * | 2022-04-12 | 2023-08-04 | 通道有嚼头食品有限公司 | Tool for natural fermentation of instant rice field fish and processing technology thereof |
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