CN107897760A - A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and store sth. in a cellar altar - Google Patents
A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and store sth. in a cellar altar Download PDFInfo
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- CN107897760A CN107897760A CN201711247362.0A CN201711247362A CN107897760A CN 107897760 A CN107897760 A CN 107897760A CN 201711247362 A CN201711247362 A CN 201711247362A CN 107897760 A CN107897760 A CN 107897760A
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
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- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Biotechnology (AREA)
- Chemical Kinetics & Catalysis (AREA)
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Abstract
The invention discloses a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish, include the following steps：Pretreatment, low-temperature salting, dehydration, pre- seasoning, kiln hide, season again, grillING, cooling, be vacuum-packed.Present invention increase Hehua fish it is a kind of it is new eat with mode, it is and pleasant beneficial to storage, special taste, mellowness.In addition the invention also discloses it is a kind of particular for store sth. in a cellar and return cellar for storing things technique and design store sth. in a cellar altar, including bracket, altar cylinder, altar lid, using detachable Split type structure；So as to realize effect and efficiency that raising is stored sth. in a cellar.
Description
Technical field
The present invention relates to food process method, in particular to a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and cellar for storing things
Zang Tan.
Background technology
Hehua fish is a kind of pitch-black bright carp kind of body colour, i.e., black carp, mainly in Mountain Areas of Southern, In Northern Guangxi one
Band, most starts to rise in the Guilin City Quanzhou County dragon region of rivers and lakes；Hehua fish takes fry to be cultivated in paddy rice field, because of overboard standing grain of searching for food
Grow up after spending, flesh of fish Hehua fish of gaining the name with standing grain flowery odour.
No matter be placed on and where raise after being dug out because of fresh fish from rice field, after two months, the true taste an unusually sweet smell that standing grain is spent just with
Disappearance, but an unusually sweet smell is as before after cured dried fish is made.In order to keep the fragrance of Hehua fish, it is general using it is edible can use fresh eating or
Salt down cured into dried fish.Fresh eating mode is unfavorable for producing in batches, and traditional sour eating method that salts down can process and with large intestine bar after there was only the beginning of autumn
The exceeded risk of bacterium；Cured eating method processed, the flesh of fish is relatively thin, and mouthfeel is bad, and taste audient office property is very big, is unfavorable for market circulation and generation
Economic value added.
The content of the invention
It is an object of the present invention to provide a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish, increase Hehua fish is a kind of new to be eaten
It is pleasant beneficial to storage, special taste, mellowness with mode.
Meanwhile to realize the effect and efficiency stored sth. in a cellar, also disclose it is a kind of be used to storing sth. in a cellar flavour enhancing Hehua fish store sth. in a cellar altar.
In order to achieve the above object, the technical solution adopted by the present invention is：A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish, bag
Include following steps：
（A）Pretreatment, after Hehua fish is supported 1-2 days clearly with clear water, using more than 45 degree white wine, when nursing 3-5 is small；Then it is clear
Fish body is washed, is slaughtered, is removed internal organ, removes the gill；
（B）When low-temperature salting 60-80 is small；
（C）Dehydration, the fish that will have been pickled, carries out drying and dewatering, is dried to 6-7 into dry, drying condition：70-80 DEG C, it is small to dry 20-24
When；
（E）Pre- seasoning, fish body is put into more than 45 degree of cooking wine and is soaked 2-5 minutes；Again last layer capsicum is wrapped up on fish body surface
Powder；
（F）Kiln is hidden, and the pre- seasoned fishes of step E is filled altar, altar is put into Di Yaozhong, and 12 DEG C ~ 18 DEG C of ground kiln temperature degree, stores 80-90
My god；
（G）Season again, by being put into fish of the kiln after 90 days is taken out, and is processed into strip, is put into blender and is added dispensing progress
Season spice；
（H）GrillING, first pours into edible vegetable oil by baking tray, by the fish for mixing honest material put in baking tray, be put into oven and carry out
GrillING；
（I）Cooling, vacuum packaging.
Preferably, carry out returning cellar for storing things after storing sth. in a cellar, the cellar for storing things of returning refers to, takes step（F）The weight of the 3-8% for the fish stored sth. in a cellar
Amount, passes through step with next group（E）Pre- seasoned fish carries out mixing and stores sth. in a cellar.
Preferably, temperature is pickled：8 DEG C -10 DEG C, salt dosage is the 5%-6% of fish body weight.
Preferably, the mixing for white wine and white sugar of the cooking wine in the step E.
Preferably, the preparation method of the cooking wine is after white sugar is heated to 50-60 DEG C, to be added in white wine to stirring,
Mix.
Preferably, dispensing is described in step G：Every 1000 grams of fishes are with 10-12 grams of star aniseed powder, ginger powder 14-16, five-spice powder
9-12 grams
Preferably, when storing sth. in a cellar, altar was opened every 14-16 days once.
It is a kind of be used to storing sth. in a cellar flavour enhancing Hehua fish store sth. in a cellar altar, using detachable Split type structure, including bracket, altar cylinder,
Altar lid, the bracket are provided with concentric circular groove and lower annular groove for upper surface, are provided with the lower annular groove close
Sealing liquid, the altar cylinder is annular, and altar cylinder lower part and lower annular groove concentric fit, and extends in sealing fluid；In the altar cylinder
It is relatively set with wall every cylinder, it is described that support board is provided between cylinder；It is described every being both provided with through hole on cylinder, support board；Every
Along ear mount is provided with the outside of cylinder, the ear mount upper surface is provided with annular groove, sealing fluid is provided with upper annular groove；Institute
It is disc to state upper cover, and lower end is provided with ring portion, and side is tiltedly installed with along portion；The ring portion and upper annular groove concentric fit,
And extend in sealing fluid.
Further, the groove is provided with to the inclined-plane extended out.
Further, it is provided with seal on the inner wall of the lower annular groove, upper annular groove.
Beneficial effects of the present invention：
1st, increase Hehua fish it is a kind of it is new eat with mode, it is pleasant beneficial to storage, special taste, mellowness；
2nd, the fish processed by the technology, itself and have a kind of distinctive alcohol fragrance, and put more long more fragrant；Processed by the technology
Fish, be vacuum-packed again after grillING, finished product does not have to through high-temperature sterilization, and qualitative change will not occur in 18 months for storage, and taste will not be sent out
Changing；
3rd, the jar for filling fish is placed on Di Yaozhong, distinctive alcohol Flavor can also be kept for many years, and it is a kind of natural well
Food storage technology；
4th, be conducive to market circulation, improve product competitiveness, and social and economic benefit；
5th, using cellar for storing things technique is returned, the fish stored sth. in a cellar mix storing sth. in a cellar with next group by pre- seasoned fish, Ke Yi great
The big startup speed for improving the fermentation of next group Hehua fish, the lactic acid bacteria for generation of fermenting and other profitable strains, can make
The flesh of fish produces distinctive alcohol fragrance；The processing of cooking wine, promotes lactic acid bacteria and other profitable strains to be transferred to next group standing grain flower
Fish, substantially reduces and stores sth. in a cellar the cycle, stores sth. in a cellar the cycle by least 80 days of script, and to shorten to 50-60 days can enter lower process,
Certainly, can also store sth. in a cellar for a long time, it is more long more fragrant；
6th, altar is stored sth. in a cellar, it is possible to achieve the effect and efficiency stored sth. in a cellar, are set particular for storing sth. in a cellar and return cellar for storing things technique.
Brief description of the drawings
Fig. 1 is configuration schematic diagram of the present invention.
Fig. 2 is main cross-sectional schematic diagram of the present invention.
Fig. 3 is altar cylinder schematic top plan view of the present invention.
Label character is expressed as described in figure：1st, bracket；2nd, altar cylinder；3rd, altar lid；4th, sealing fluid；11st, groove；12nd, lower ring
Shape groove；13rd, seal；14th, inclined-plane；21st, every cylinder；22nd, ear mount；23rd, support board；221st, upper annular groove；211st, through hole；31st, ring
Portion；32nd, along portion；.
Embodiment
In order to make those skilled in the art more fully understand technical scheme, the present invention is retouched in detail below
State, the description of this part is only exemplary and explanatory, there should not be any restriction effect to protection scope of the present invention.
Embodiment 1：
（A）Pretreatment, after Hehua fish is supported 1-2 days clearly with clear water, using more than 45 degree white wine, when nursing 3-5 is small；Then it is clear
Fish body is washed, is slaughtered, is removed internal organ, removes the gill；
（B）When low-temperature salting 60-80 is small；
（C）Dehydration, the fish that will have been pickled, carries out drying and dewatering, is dried to 6-7 into dry, drying condition：70-80 DEG C, it is small to dry 20-24
When；
（E）Pre- seasoning, fish body is put into more than 45 degree of cooking wine and is soaked 2-5 minutes；Again last layer capsicum is wrapped up on fish body surface
Powder；
（F）Kiln is hidden, and the pre- seasoned fishes of step E is filled altar, altar is put into Di Yaozhong, and 12 DEG C ~ 18 DEG C of ground kiln temperature degree, stores 80-90
My god；
（G）Season again, by being put into fish of the kiln after 90 days is taken out, and is processed into strip, is put into blender and is added dispensing progress
Season spice；
（H）GrillING, first pours into edible vegetable oil by baking tray, by the fish for mixing honest material put in baking tray, be put into oven and carry out
GrillING；
（I）Cooling, vacuum packaging.
Preferably, temperature is pickled：8 DEG C -10 DEG C, salt dosage is the 5%-6% of fish body weight.
Preferably, the mixing for white wine and white sugar of the cooking wine in the step E.
Preferably, the preparation method of the cooking wine is after white sugar is heated to 50 DEG C, to be added in white wine to stirring, mix
Conjunction forms.
Preferably, dispensing is described in step G：Every 1000 grams of fishes are with 10 grams of star aniseed powder, 14 grams of ginger powder, 9 grams of five-spice powder.
Preferably, when storing sth. in a cellar, altar was opened once every 14 days.
Embodiment 2
（A）Selection, by the use of the Hehua fish put in a suitable place to breed in the rice field of the Dong nationality area as raw material, selects 200 grams ~ 400 grams/fish of fish, it is desirable to fish
Body is complete, disease-free, and color and luster is normal；
（B）Pretreatment, after being supported 1-2 days clearly with clear water, using more than 45 degree white wine, when nursing 3-5 is small；Then clean fish body,
Slaughter, remove internal organ, remove the gill；
（C）Low-temperature salting, when time 60-80 is small；
（D）Dehydration, the fish that will have been pickled, carries out drying and dewatering, is dried to 6-7 into dry, drying condition：70-80 DEG C, when baking 24 is small.
（E）Pre- seasoning, fish body is put into 52 ° of white wine and is soaked one minute, every 1000 grams of fishes match somebody with somebody 300 grams of wine；Again in fish
Last layer chilli powder is wrapped up in body surface face, and every 1000 grams of fishes match somebody with somebody 100 grams of chilli powders；
（F）Kiln is hidden, and the pre- seasoned fishes of step E are filled altar, after 12 DEG C ~ 18 DEG C, 90 days of ground kiln temperature degree, passes through the breast for fermenting and producing
Sour bacterium and other beneficial microbe colonies, the flesh of fish start to produce distinctive alcohol fragrance；
（G）Return and hide, by being put into fish of the kiln after 90 days is taken out, and takes part fish body spare, remaining to be seasoned again into lower process；
（H）Season again, by being put into fish of the kiln after 90 days is taken out, its transverse direction is cut into the strip of 15mm wide with scissors；Cutting
Good fish, which is put into blender, is seasoned spice,
（I）GrillING.Baking tray is first poured into edible vegetable oil, 1000 grams of fishes match somebody with somebody 250 grams of edible vegetable oils, by the fish for mixing honest material it is whole
Put together in baking tray, be put into oven and carry out grillING.GrillING condition：180 DEG C, 30 minutes.
（J）Cooling, vacuum packaging.
（K）Repeat step（A）Arrive（E）, then by pre- seasoned fish body and step（G）In spare fish body be put into togerther
To storing sth. in a cellar in altar, step is carried out（F）Store sth. in a cellar, repeat step（G）Arrive（K）.
Preferably, step（G）In spare fish body weight be overall weight 3%-8%.
Preferably, when storing sth. in a cellar, altar was opened every 14-16 days once.
Preferably, temperature is pickled：8 DEG C ~ 10 DEG C, salt dosage is the 5% ~ 6% of fish body weight.
Preferably, dispensing：Every 1000 grams of fishes：10 grams of star aniseed powder, ginger powder 15,10 grams of five-spice powder.
What is used in above-mentioned technique stores sth. in a cellar altar, as shown in Figure 1-Figure 3, including bracket 1, altar cylinder 2, altar lid 3, the bracket 1
Upper surface is provided with concentric circular groove 11 and lower annular groove 12, sealing fluid 4, institute are provided with the lower annular groove 12
Altar cylinder 2 is stated as annular, and 2 lower part of altar cylinder and lower 12 concentric fit of annular groove, and extend in sealing fluid 4；In the altar cylinder 12
It is relatively set with wall every cylinder 21, it is described that support board 23 is provided between cylinder 21；It is described to be respectively provided with every on cylinder 21, support board 23
There is through hole 211；Every, along ear mount 22 is provided with, 22 upper surface of ear mount is provided with annular groove 221, upper ring on the outside of cylinder 21
Sealing fluid 4 is provided with shape groove 221；The upper cover 3 is disc, and lower end is provided with ring portion 31, and side is tiltedly installed with along portion
32；The ring portion 31 and upper 221 concentric fit of annular groove, and extend in sealing fluid 4.
Preferably, sealing fluid 4 can use sterile water or plain boiled water, by the air exclusion inside and outside altar.
Preferably, the groove 11 is provided with to the inclined-plane 14 extended out.
Preferably, seal 13 is provided with the inner wall of the lower annular groove 12, upper annular groove 221, can be with such as sealing ring
Further realize the moisture of seal gas and sealing fluid.
When in use, this stores sth. in a cellar altar and carries out returning cellar for storing things, altar cylinder 2 is assembled on bracket 1, shown in Fig. 2；Then, by spare fish body
It is added to every in cylinder 21, is propped up and be stored in every in cylinder by 1 lower end of bracket every 21 lower end of cylinder；The pre- fish body seasoned is added to
On support board 23, altar lid 3 is then covered, you can stored sth. in a cellar.In addition, when opening altar, by the draw ring at the top of altar lid 3 by altar lid 3
Open, after by 2 pull-up of altar cylinder, will be slided into every the spare fish body in cylinder 21 along inclined-plane 14 in groove 11, realize different fish bodies
It is automatically separated.
It should be noted that herein, term " comprising ", "comprising" or its any other variant are intended to non-row
His property includes, so that process, method, article or equipment including a series of elements not only include those key elements, and
And other elements that are not explicitly listed are further included, or further include as this process, method, article or equipment institute inherently
Key element.
Specific case used herein is set forth the principle of the present invention and embodiment, the explanation of above example
It is only intended to help the method and its core concept for understanding the present invention.The above is only the preferred embodiment of the present invention, should
When pointing out, due to the finiteness of literal expression, and objectively there are unlimited concrete structure, for the common skill of the art
For art personnel, without departing from the principle of the present invention, some improvement, retouching or change can also be made, can also incited somebody to action
Above-mentioned technical characteristic is combined by rights；These improve retouching, change or combination, or the not improved structure by invention
Think and technical solution directly applies to other occasions, be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish, it is characterised in that include the following steps：
（A）Pretreatment, after Hehua fish is supported 1-2 days clearly with clear water, using more than 45 degree white wine, when nursing 3-5 is small；Then it is clear
Fish body is washed, is slaughtered, is removed internal organ, removes the gill；
（B）When low-temperature salting 60-80 is small；
（C）Dehydration, the fish that will have been pickled, carries out drying and dewatering, is dried to 6-7 into dry, drying condition：70-80 DEG C, it is small to dry 20-24
When；
（E）Pre- seasoning, fish body is put into more than 45 degree of cooking wine and is soaked 2-5 minutes；Again last layer capsicum is wrapped up on fish body surface
Powder；
（F）Kiln is hidden, and the pre- seasoned fishes of step E is filled altar, altar is put into Di Yaozhong, and 12 DEG C ~ 18 DEG C of ground kiln temperature degree, stores 80-90
My god；
（G）Season again, by being put into fish of the kiln after 90 days is taken out, and is processed into strip, is put into blender and is added dispensing progress
Season spice；
（H）GrillING, first pours into edible vegetable oil by baking tray, by the fish for mixing honest material put in baking tray, be put into oven and carry out
GrillING；
（I）Cooling, vacuum packaging.
2. a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 1, it is characterised in that laggard what is stored sth. in a cellar
Row returns cellar for storing things, and the cellar for storing things of returning refers to, takes step（F）The weight of the 3-8% for the fish stored sth. in a cellar, passes through step with next group（E）Pre- seasoning
Fish afterwards carries out mixing and stores sth. in a cellar.
A kind of 3. preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 1, it is characterised in that marinated temperature：8
DEG C -10 DEG C, salt dosage is the 5%-6% of fish body weight.
4. a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 1, it is characterised in that in the step E
Cooking wine mixing for white wine and white sugar.
A kind of 5. preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 3, it is characterised in that the system of the cooking wine
Preparation Method is, after white sugar is heated to 50-60 DEG C, is added in white wine to stirring, mixes.
6. a kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 1, it is characterised in that described in step G
Dispensing is：Every 1000 grams of fishes are with 10-12 grams of star aniseed powder, ginger powder 14-16,9-12 grams of five-spice powder.
A kind of 7. preparation method for storing sth. in a cellar flavour enhancing Hehua fish according to claim 1, it is characterised in that when storing sth. in a cellar, every
Open within 14-16 days altar once.
8. a kind of preparation method for being used in claim 1-7 store sth. in a cellar flavour enhancing Hehua fish stores sth. in a cellar altar, it is characterised in that including altar
Seat（1）, altar cylinder（2）, altar lid（3）, the bracket（1）Concentric circular groove is provided with for upper surface（11）With lower annular groove
（12）, the lower annular groove（12）Inside it is provided with sealing fluid（4）, the altar cylinder（2）For annular, and altar cylinder（2）Lower part and lower ring
Shape groove（12）Concentric fit, and extend to sealing fluid（4）It is interior；The altar cylinder（12）It is relatively set with inner wall every cylinder（21）, institute
State every cylinder（21）Between be provided with support board（23）；It is described every cylinder（21）, support board（23）On be both provided with through hole（211）；Every
Cylinder（21）Outside on along being provided with ear mount（22）, the ear mount（22）Upper surface is provided with annular groove（221）, upper annular groove
（221）Inside it is provided with sealing fluid（4）；The upper cover（3）For disc, lower end is provided with ring portion（31）, side is tiltedly installed with
Along portion（32）；The ring portion（31）With upper annular groove（221）Concentric fit, and extend to sealing fluid（4）It is interior.
9. one kind according to claim 8 stores sth. in a cellar altar, it is characterised in that the groove（11）It is provided with to the inclined-plane extended out
（14）.
10. one kind according to claim 8 stores sth. in a cellar altar, it is characterised in that the lower annular groove（12）, upper annular groove
（221）Inner wall on be provided with seal（13）.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247362.0A CN107897760A (en) | 2017-12-01 | 2017-12-01 | A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and store sth. in a cellar altar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711247362.0A CN107897760A (en) | 2017-12-01 | 2017-12-01 | A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and store sth. in a cellar altar |
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| Publication Number | Publication Date |
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| CN107897760A true CN107897760A (en) | 2018-04-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711247362.0A Pending CN107897760A (en) | 2017-12-01 | 2017-12-01 | A kind of preparation method for storing sth. in a cellar flavour enhancing Hehua fish and store sth. in a cellar altar |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3610634A1 (en) * | 1986-03-29 | 1986-08-21 | Bruno 4650 Gelsenkirchen Drosdol | Preservation method for foods in the home: preserving, storing and removing the foods, and the entire apparatus for carrying out this process |
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN1723783A (en) * | 2004-07-20 | 2006-01-25 | 黄炳林 | Fish salted in cellar |
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN105942345A (en) * | 2016-04-29 | 2016-09-21 | 任大勇 | Vegetable pickling device facilitating separation of dryness namely pickled vegetables from wetness namely brine |
-
2017
- 2017-12-01 CN CN201711247362.0A patent/CN107897760A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE3610634A1 (en) * | 1986-03-29 | 1986-08-21 | Bruno 4650 Gelsenkirchen Drosdol | Preservation method for foods in the home: preserving, storing and removing the foods, and the entire apparatus for carrying out this process |
| CN1318305A (en) * | 2000-04-18 | 2001-10-24 | 叶成利 | Production of salted fish food |
| CN1723783A (en) * | 2004-07-20 | 2006-01-25 | 黄炳林 | Fish salted in cellar |
| CN105211897A (en) * | 2015-10-14 | 2016-01-06 | 通道有嚼头食品有限公司 | A kind of pork chop seasoned food stores sth. in a cellar increasing taste manufacture craft |
| CN105942345A (en) * | 2016-04-29 | 2016-09-21 | 任大勇 | Vegetable pickling device facilitating separation of dryness namely pickled vegetables from wetness namely brine |
Non-Patent Citations (1)
| Title |
|---|
| 孙忠善，等: "《面点制作》", 29 February 1992, 中国劳动出版社 * |
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