CN109090499A - A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish - Google Patents
A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish Download PDFInfo
- Publication number
- CN109090499A CN109090499A CN201810319621.4A CN201810319621A CN109090499A CN 109090499 A CN109090499 A CN 109090499A CN 201810319621 A CN201810319621 A CN 201810319621A CN 109090499 A CN109090499 A CN 109090499A
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- CN
- China
- Prior art keywords
- fish
- enzyme
- perfume
- salt
- facilitates
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 47
- 150000003839 salts Chemical class 0.000 title claims abstract description 44
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 37
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 37
- 239000002304 perfume Substances 0.000 title claims abstract description 19
- 235000013599 spices Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title description 3
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 16
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 5
- 150000002367 halogens Chemical class 0.000 claims abstract description 5
- 238000002386 leaching Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000007547 defect Effects 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 235000019688 fish Nutrition 0.000 description 35
- 230000000694 effects Effects 0.000 description 6
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 5
- 229910001385 heavy metal Inorganic materials 0.000 description 5
- 210000001835 viscera Anatomy 0.000 description 5
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 description 4
- 241001519451 Abramis brama Species 0.000 description 3
- 241000252203 Clupea harengus Species 0.000 description 3
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 description 3
- 241001622901 Scomberomorus commerson Species 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 230000003197 catalytic effect Effects 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 235000019514 herring Nutrition 0.000 description 3
- 235000010352 sodium erythorbate Nutrition 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 2
- 241000252233 Cyprinus carpio Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000755266 Kathetostoma giganteum Species 0.000 description 2
- 241001596950 Larimichthys crocea Species 0.000 description 2
- PXHVJJICTQNCMI-UHFFFAOYSA-N Nickel Chemical compound [Ni] PXHVJJICTQNCMI-UHFFFAOYSA-N 0.000 description 2
- 229910000831 Steel Inorganic materials 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000005484 gravity Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- VWDWKYIASSYTQR-UHFFFAOYSA-N sodium nitrate Chemical compound [Na+].[O-][N+]([O-])=O VWDWKYIASSYTQR-UHFFFAOYSA-N 0.000 description 2
- 235000010288 sodium nitrite Nutrition 0.000 description 2
- 239000010959 steel Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000000758 substrate Substances 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241001609213 Carassius carassius Species 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- GCNLQHANGFOQKY-UHFFFAOYSA-N [C+4].[O-2].[O-2].[Ti+4] Chemical compound [C+4].[O-2].[O-2].[Ti+4] GCNLQHANGFOQKY-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 229910052787 antimony Inorganic materials 0.000 description 1
- WATWJIUSRGPENY-UHFFFAOYSA-N antimony atom Chemical compound [Sb] WATWJIUSRGPENY-UHFFFAOYSA-N 0.000 description 1
- 238000004500 asepsis Methods 0.000 description 1
- 229910052797 bismuth Inorganic materials 0.000 description 1
- JCXGWMGPZLAOME-UHFFFAOYSA-N bismuth atom Chemical compound [Bi] JCXGWMGPZLAOME-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 229910052793 cadmium Inorganic materials 0.000 description 1
- BDOSMKKIYDKNTQ-UHFFFAOYSA-N cadmium atom Chemical compound [Cd] BDOSMKKIYDKNTQ-UHFFFAOYSA-N 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910017052 cobalt Inorganic materials 0.000 description 1
- 239000010941 cobalt Substances 0.000 description 1
- GUTLYIVDDKVIGB-UHFFFAOYSA-N cobalt atom Chemical compound [Co] GUTLYIVDDKVIGB-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- QSHDDOUJBYECFT-UHFFFAOYSA-N mercury Chemical compound [Hg] QSHDDOUJBYECFT-UHFFFAOYSA-N 0.000 description 1
- 229910052753 mercury Inorganic materials 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000002923 metal particle Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 229910052759 nickel Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000741 silica gel Substances 0.000 description 1
- 229910002027 silica gel Inorganic materials 0.000 description 1
- 235000010344 sodium nitrate Nutrition 0.000 description 1
- 239000004317 sodium nitrate Substances 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 229910052718 tin Inorganic materials 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
A kind of less salt enzyme perfume (or spice) facilitates fish, belongs to technical field of aquatic product processing, in particular to enzymatic process.A spinosity fish: under 2-5 DEG C of temperature of low temperature, the fermentation of 2.5-3.5% salt generates the fragrant enzymatic salted fish that will just go out halogen again of enzyme, and plant frying is ripe after soaking taste liquid, has a specific enzymes Flavor, and what vacuum packaging was made instant bagged facilitates fish.B is stingless fish: it is fragrant that minced fillet 2.5-3.5% salt fermentation under 2-5 DEG C of temperature condition generates enzyme, ripe through micro-wave oven or light-wave cooker or oven or fried system, and what inflated with nitrogen packaging was made instant bagged facilitates fish.Change it is old-fashioned contain 30% or more salt, cook before bubble desalt, not only trouble can not cook in time, but be lost nutrition enzyme perfume defect.
Description
Technical field
A kind of less salt enzyme perfume (or spice) facilitates fish to belong to technical field of aquatic product processing, in particular to enzymatic process.
Background technique
The fish to salt down between twelfth month in China Chiang-Nan winter is known as cured fish, Coast of Guangdong Province specialty enzyme perfume (or spice) Chinese herring, a kind of less salt enzyme of the present invention
It is the reformed AHP in the cured fish of tradition and enzymatic salted fish technical foundation that perfume (or spice), which facilitates fish,.
Cured fish, which is also that less salt is cold, to salt down, but cold degree is inadequate, and the time to salt down is not grown, just smelly if it is long to salt down, produces
Raw enzyme is fragrant insufficient, is raw, is less to bring the instant food that can be eaten.
Enzymatic salted fish is to form under higher temperature condition through salting zymolysis, has flavour.
1989 editions edition in reduced format page 2202 of " word sea "
It is total that enzyme perfume (or spice) Chinese herring and enzyme perfume (or spice) Larimichthys crocea belong to the whole salt dosages of salting zymolysis product ... salt marsh operation ...
30%...... is calculated as to be packed for the general 6-7.5% finished product of salt distally transportation and sales can in right amount plus salt.In " aquatic products manual industry "
149-150 pages of version of light industry publishing house of state 1999.
The protein with catalytic capability that organism generates.This catalytic capability is known as activity ... the enzyme of enzyme
Efficiency is very high, and one can be catalyzed hundreds of to million substrate molecules conversions in enzyme molecule one minute.The effect of enzyme is generally normal
It is carried out in weakly acidic pH aqueous solution under temperature, normal pressure, high temperature, strong acid, highly basic and certain heavy metal particles can make enzyme lose activity, " word
Sea " 1989 editions edition in reduced format page 2202.
Heavy metal refers generally to metal of the specific gravity 5 or more, comprising: copper, nickel, cobalt, zinc, cadmium, chromium, bismuth, tin, antimony and mercury.
The present inventor's test of many times finds except removing heavy metals that iron can also make enzyme slowly lose activity.The purpose of invention
The salt of Coast of Guangdong Province specialty enzyme perfume (or spice) Chinese herring and 30% or more enzyme perfume (or spice) yellow croaker removes extra salt before cooking
Point, first several days bubbles are bothered, second cannot be cooked in time, three nutrition enzyme perfume (or spice) are lost.The purpose of the present invention: salt is reduced
Part, do not have to salt anti-corrosion, it is fragrant with preservation temperature anti-corrosion validity period pickled fermented generation enzyme, so salt is few.Without bubble, people is allowed to eat
Lips and teeth lastings, long times of aftertaste.Less salt enzymatic salted fish is made into instant food again, even more makes something perfect even more perfect.
Summary of the invention
Less salt enzyme perfume (or spice) facilitates the preparation method of fish: the cause corruption microbial activities using 2-5 DEG C of fish is very slow, has little time corruption
The protein molecule of time, fish body are also inactive at 2-5 DEG C, but also maintain activity, carry out less salt fermentation and generate enzyme, enzyme
Catalytic efficiency is very high, and an enzyme molecule can be catalyzed hundreds of above substrate molecule conversions in one minute, gradually completes enzyme perfume
Fish.
A, spinosity fish: by carp, mandarin fish, bream, flathead, Spanish mackerel, crucian carp, silver carp, other fishes can also.It removes internal organ to clean up, impose
2.5-3.5% salt marsh, the aqueous solution for giving 25-35% are allowed to the 10-11 days completion less salt enzymatic salted fishes that ferment；Less salt enzymatic salted fish goes out
After soaking taste liquid with 155 DEG C less salt enzymatic salted fish is made in gnotobasis vacuum or nitrogen-filled packaging in plant frying 6-8 minutes in halogen；
B, stingless fish: minced fillet adding additives sodium alginate 1.5%, salt 2.5-3.5% are stirred evenly, in 2-5 DEG C of gas
Warm 10-11 days completion less salt enzymatic salted fishes of environment fermentation are rotten.
One 800g of embodiment full fish below
Take small silver carp 8 of weight 750-800g, the bream of weight 400-450g 10, the small Spanish mackerel of weight 200-220g
Fish 10, fresh fish is total to weigh about 12kg, weighs about 10kg after cleaning except internal organ, the gill, squama；
Small silver carp is scaled to be splitted from back, and belly is ined succession.Except film gill squama in internal organ.Bream only opens tripe and goes internal organ gill squama black
Film, small Spanish mackerel it is the same with small silver carp cut open method.Above-mentioned fish is cleaned into watery blood substantially.Salt 300g salts down (heavy metal in deep tub
Enzyme is set to lose activity, therefore with tub) 350g water, sodium nitrite 2g, arabo-ascorbic acid 5g be sent into refrigerator, and 2-5 is transferred in temperature control
DEG C, primary, 10 days achievable enzymatic salted fishes are stirred daily within head three days.Enzymatic salted fish goes out halogen leaching taste liquid 30m | h.
Taste liquid proportion: light-coloured vinegar 60%, cooking wine 20%, ginger juice 20%.
Fish after leaching taste liquid puts into the rectangle pot for having stainless (steel) wire isolation bottom 1.5cm one by one, and vegetable oil is to flood net
6-8cm is deep, 155 DEG C of oil temperature, not so high, too high to inactivate enzyme, fries 4-6m | h, polybag elder generation sterilizing, asepsis ring
Border vacuum or nitrogen-filled packaging.
The fish stripping and slicing of two 1000g or more of embodiment
One kilogram of weight or more the carp for taking arbitrary proportion, silver carp, flathead, fresh fish is total weighs about 12kg, after cleaning except internal organ gill squama
Weigh about 10kg, all from back split for two one side of something, every one side of something cut 6-8 section (block) salt down into deep tub, salt 300g, water 3500g, Asia
Sodium nitrate 2g, arabo-ascorbic acid 5g, are sent into refrigerator, and temperature control is transferred to 2-5 DEG C, stirs within head three days primary, completion in 11 days daily
Enzymatic salted fish, halogen 30m out | h is filtered dry bright brine, soaks taste liquid 30m | h.
Taste liquid proportion: light-coloured vinegar 60%, cooking wine 20%, ginger juice 20%.
Fish block after soaking taste liquid, the rectangle pot of one, two piece of investment stainless (steel) wire isolation bottom 1.5cm, vegetable oil flood
It is deep to net 6-8cm, 155 DEG C of fried 6-8m of oil temperature | h, polybag elder generation sterilizing, in gnotobasis vacuum or nitrogen charging, titanium dioxide
Carbon packaging.
It is fragrant that the fermentation of three minced fillet less salt of embodiment generates enzyme
Take minced fillet 10kg, sodium alginate 150g, sodium nitrite 2g, arabo-ascorbic acid 5g, salt 300g, ginger juice 200g
Stir evenly, be packed into deep tub in 11 days should not gravity high speed stir, do not contact heavy metal, completions enzymatic salted fish wastes within 11 days, fills
Entering thickness 8mm in silica gel fish shape mould, be sent into the high fire 5m of micro-wave oven | h (can also light-wave cooker, oven, fry ripe) is cooled to room temperature sterile
Environment nitrogen-filled packaging, less salt enzyme is fragrant stingless facilitates fish, instant bagged.
Claims (4)
1. a kind of less salt enzyme perfume (or spice) facilitates fish, it is characterised in that in 2-5 DEG C of temperature, less salt fermentation generation enzyme perfume facilitates fish.
2. facilitating fish according to less salt enzyme perfume (or spice) described in claim 1, it is characterised in that the salt of 2.5-3.5%.
3. facilitating fish according to less salt enzyme perfume (or spice) described in claim 1, it is characterised in that enzymatic salted fish is made and goes out vegetable oil after halogen leaching taste liquid
Ripe, vacuum or nitrogen-filled packaging are fried, instant bagged facilitates fish.
4. facilitating fish according to less salt enzyme perfume (or spice) described in claim 1, it is characterised in that the laggard micro-wave oven of enzymatic salted fish or light is made in minced fillet
Wave furnace or oven or fried system are ripe, and nitrogen-filled packaging instant bagged facilitates fish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319621.4A CN109090499A (en) | 2018-04-11 | 2018-04-11 | A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810319621.4A CN109090499A (en) | 2018-04-11 | 2018-04-11 | A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109090499A true CN109090499A (en) | 2018-12-28 |
Family
ID=64796707
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810319621.4A Pending CN109090499A (en) | 2018-04-11 | 2018-04-11 | A kind of less salt enzyme perfume (or spice) facilitates the preparation method of fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109090499A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455415A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Production method of flavor cured fish |
| CN101558886A (en) * | 2009-03-11 | 2009-10-21 | 浙江舟富食品有限公司 | Fish processing method |
| CN102068011A (en) * | 2010-11-09 | 2011-05-25 | 华南理工大学 | Method for processing instant plum flavored fishes |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
| RU2013100491A (en) * | 2013-01-09 | 2014-07-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" (ФГБОУ ВПО "АГТУ") | METHOD FOR PRODUCING A FERMENTED FISH PRODUCT |
-
2018
- 2018-04-11 CN CN201810319621.4A patent/CN109090499A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455415A (en) * | 2008-11-15 | 2009-06-17 | 山东好当家海洋发展股份有限公司 | Production method of flavor cured fish |
| CN101558886A (en) * | 2009-03-11 | 2009-10-21 | 浙江舟富食品有限公司 | Fish processing method |
| CN102068011A (en) * | 2010-11-09 | 2011-05-25 | 华南理工大学 | Method for processing instant plum flavored fishes |
| RU2013100491A (en) * | 2013-01-09 | 2014-07-20 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Астраханский государственный технический университет" (ФГБОУ ВПО "АГТУ") | METHOD FOR PRODUCING A FERMENTED FISH PRODUCT |
| CN103503973A (en) * | 2013-01-14 | 2014-01-15 | 长沙理工大学 | Low-salt preserved fish and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 于美娟等: "腌制工艺对固态发酵鱼品质的影响", 《湖南农业科学》 * |
| 梅灿辉等: "梅香黄鱼低盐腌制-发酵过程中的品质变化规律研究", 《现代食品科技》 * |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20181228 |