CN109156754A - A kind of flavor flesh of fish and preparation method thereof - Google Patents
A kind of flavor flesh of fish and preparation method thereof Download PDFInfo
- Publication number
- CN109156754A CN109156754A CN201811026664.XA CN201811026664A CN109156754A CN 109156754 A CN109156754 A CN 109156754A CN 201811026664 A CN201811026664 A CN 201811026664A CN 109156754 A CN109156754 A CN 109156754A
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- parts
- fish
- flesh
- saury
- brine
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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
-
- 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
Abstract
The invention discloses a kind of flavor flesh of fish and preparation method thereof, formula includes: saury, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, the parts by weight of each component are respectively: 80-100 parts of saury, 80-100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts of thick broad-bean sauce and 5-10 parts of liquor made from sorghum, preparation method, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step 4 smears sauce；Step 5 air-dries；Step 6 saves；Brine is that 50-60 parts of saline solution, 0.01-0.03 parts of sodium glutamate, 0.5-1.5 parts of white granulated sugar, 0.02-0.06 parts of xylose and the leaching of 0.6-1.8 parts of taste form by parts by weight, the invention, and appearance is good, fish stink is small, it is not easy mouldy, keeping quality is good, is air-dried again using thick broad-bean sauce smearing, so that the flesh of fish has unique paste flavor, long times of aftertaste, multiple tastes are cleaned when edible with warm water, then plus yellow rice wine, ginger slice water proof and steamed, convenient.
Description
Technical field
The present invention relates to food production technical field, specially a kind of flavor flesh of fish and preparation method thereof.
Background technique
The flesh of fish refers to the meat of fish.There are many type of fish, and main inconnu includes carp, grass carp, crucian, mandarin fish
Fish etc., fish include yellow croaker, hairtail, butterfish etc..They all have the characteristics that fine and tender taste is delicious, full of nutrition, are
The good source of vitamin, minerals, saury move in the upper layer of rivers, lake, and Chang Chengqun trip is looked for food in the water surface, to swim
Animal is staple food, and food insect, and meat concentration is full, is suitable for production flavor fish product, existing flavor flesh of fish taste list
One, saline taste is overweight.
Summary of the invention
The purpose of the present invention is to provide a kind of flavor flesh of fish and preparation method thereof, to solve to mention in above-mentioned background technique
Out the problem of.
In order to solve the above technical problem, the present invention provides following technical solutions: a kind of flavor flesh of fish, formula include: needle
The parts by weight of fish, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, each component are respectively: 80-100 parts of saury, 80-
100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts of thick broad-bean sauce and 5-10 parts of liquor made from sorghum.
A kind of preparation method of the flavor flesh of fish, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step
Rapid four, smear sauce；Step 5 air-dries；Step 6 saves；
In said step 1, it is respectively according to the parts by weight of each component: 80-100 parts of saury, 80-100 parts
Brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts of thick broad-bean sauce and 5-10 parts of liquor made from sorghum is chosen；
In the step 2, preliminary working the following steps are included:
1) it selects: selecting that fish body is complete, tripe, the flesh of fish be strong, fish body hand presses the flexible a length of 15-20cm of body without breaking
Saury；
2) it cleans: saury epidermis silt and dirty things being cleaned up with 20 to 30 degrees Celsius of warm water, then saury is removed
After internal organ are cleaned, dried with clean rag；
3) it processes: the road the 4-6 edge of a knife being marked into saury side, impregnates 2-3 hours in brine, is drained after picking up, place one
It is other spare；
4) auxiliary material is processed: salt and Chinese prickly ash are put into after stir-frying 3 minutes in the pot of heating and are picked up, it is spare；
In the step 3, pickle the following steps are included:
1) by gained remains the salt of residual temperature in above-mentioned steps two and Chinese prickly ash is equably applied on the flesh of fish；
2) liquor made from sorghum is equably applied on the flesh of fish for smearing supersalt；
3) fish is placed in the container of wide-mouth, puts a blank sheet of paper above, pushed down with weight, kept for 3-5 days；
In the step 4, smear sauce the following steps are included:
1) lower in the cool to place 5-8 minutes after taking out marinated fish from container；
It 2) include that one layer of thick broad-bean sauce is uniformly smeared on the inside of fish belly by fish surface；
3) it will be worn at flake using tendon rope, the flesh of fish for smearing sauce strutted with toothpick；
In the step 5, gained fish string in above-mentioned steps four is hung over into ventilation sunning and is air-dried, continues 7-14 days,
Until air-drying the flesh of fish still has certain elasticity and moisture；
In the step 6, the fish string that five apoplexy of above-mentioned steps makes a good job of is placed at dry and ventilated and is stored, can also be put
It is stored in refrigerator.
According to the above technical scheme, the brine is 50-60 parts of saline solution, 0.01-0.03 parts of paddy by parts by weight
Propylhomoserin sodium, 0.5-1.5 parts of white granulated sugar, 0.02-0.06 parts of xylose and 0.6-1.8 parts of taste drenches composition.
According to the above technical scheme, the step 2 3) in saury place around that fly worm should be avoided is close.
According to the above technical scheme, the step 3 1) in avoid for salt being applied on fish-skin.
According to the above technical scheme, the step 3 3) in daily turn-over above and below fish, it is uniformly tasty.
According to the above technical scheme, direct sunshine does not exceed two hours to fish string daily in the step 5.
Compared with prior art, the beneficial effects obtained by the present invention are as follows being: the invention, appearance is good, and fish stink is small, is not easy
Mouldy, keeping quality is good, can effectively remove the fishy smell of the flesh of fish using taste leaching in brine, while the flesh of fish being made to have fresh and sweet taste
Road, liquor made from sorghum not only can also allow the flesh of fish to be always maintained at fresh and tender with deodorization, be air-dried again using thick broad-bean sauce smearing, so that the flesh of fish
Then plus yellow rice wine, ginger slice water proof and steamed with unique paste flavor, long times of aftertaste, multiple tastes are cleaned when edible with warm water,
, convenient.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is the vertical flow chart of the present invention.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts it is all its
His embodiment, shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of flavor flesh of fish and preparation method thereof:
Embodiment 1:
A kind of flavor flesh of fish, formula include: saury, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, the weight of each component
Amount number is respectively: 80-100 parts of saury, 80-100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts
Thick broad-bean sauce and 5-10 parts of liquor made from sorghum.
A kind of preparation method of the flavor flesh of fish, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step
Rapid four, smear sauce；Step 5 air-dries；Step 6 saves；
In step 1, it is respectively according to the parts by weight of each component: 80 parts of saury, 80 parts of brine, 8 parts of food
Salt, 5 parts of Chinese prickly ash, 20 parts of thick broad-bean sauce and 5 parts of liquor made from sorghum are chosen；
In step 2, preliminary working the following steps are included:
1) it selects: selecting that fish body is complete, tripe, the flesh of fish be strong, fish body hand presses the flexible a length of 15-20cm of body without breaking
Saury；
2) it cleans: saury epidermis silt and dirty things being cleaned up with 20 to 30 degrees Celsius of warm water, then saury is removed
After internal organ are cleaned, dried with clean rag；
3) it processes: the road the 4-6 edge of a knife being marked into saury side, impregnates 2-3 hours in brine, is drained after picking up, place one
It is other spare；
4) auxiliary material is processed: salt and Chinese prickly ash are put into after stir-frying 3 minutes in the pot of heating and are picked up, it is spare；
In step 3, pickle the following steps are included:
1) by gained remains the salt of residual temperature in above-mentioned steps two and Chinese prickly ash is equably applied on the flesh of fish；
2) liquor made from sorghum is equably applied on the flesh of fish for smearing supersalt；
3) fish is placed in the container of wide-mouth, puts a blank sheet of paper above, pushed down with weight, kept for 3-5 days；
In step 4, smear sauce the following steps are included:
1) lower in the cool to place 5-8 minutes after taking out marinated fish from container；
It 2) include that one layer of thick broad-bean sauce is uniformly smeared on the inside of fish belly by fish surface；
3) it will be worn at flake using tendon rope, the flesh of fish for smearing sauce strutted with toothpick；
In step 5, gained fish string in above-mentioned steps four is hung over into ventilation sunning and is air-dried, continues 7-14 days, until
Air-drying the flesh of fish still has certain elasticity and moisture；
In step 6, the fish string that five apoplexy of above-mentioned steps makes a good job of is placed at dry and ventilated and is stored, ice can also be placed on
Storage in case.
Wherein, brine is 55 parts of saline solution, 0.02 part of sodium glutamate, 1 part of white granulated sugar, 0.5 part by parts by weight
Xylose and 1.3 parts taste drench composition；Step 2 3) in saury place around that fly worm should be avoided is close；Step 3 1) in avoid
Salt is applied on fish-skin；Step 3 3) in daily turn-over above and below fish, it is uniformly tasty；Fish string is direct daily in step 5
Sunshine does not exceed two hours；The Baume degrees of saline solution is 15 in brine.
Embodiment 2:
A kind of flavor flesh of fish, formula include: saury, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, the weight of each component
Amount number is respectively: 80-100 parts of saury, 80-100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts
Thick broad-bean sauce and 5-10 parts of liquor made from sorghum.
A kind of preparation method of the flavor flesh of fish, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step
Rapid four, smear sauce；Step 5 air-dries；Step 6 saves；
In step 1, it is respectively according to the parts by weight of each component: 90 parts of saury, 90 parts of brine, 9 parts of food
Salt, 6 parts of Chinese prickly ash, 25 parts of thick broad-bean sauce and 8 parts of liquor made from sorghum are chosen；
In step 2, preliminary working the following steps are included:
1) it selects: selecting that fish body is complete, tripe, the flesh of fish be strong, fish body hand presses the flexible a length of 15-20cm of body without breaking
Saury；
2) it cleans: saury epidermis silt and dirty things being cleaned up with 20 to 30 degrees Celsius of warm water, then saury is removed
After internal organ are cleaned, dried with clean rag；
3) it processes: the road the 4-6 edge of a knife being marked into saury side, impregnates 2-3 hours in brine, is drained after picking up, place one
It is other spare；
4) auxiliary material is processed: salt and Chinese prickly ash are put into after stir-frying 3 minutes in the pot of heating and are picked up, it is spare；
In step 3, pickle the following steps are included:
1) by gained remains the salt of residual temperature in above-mentioned steps two and Chinese prickly ash is equably applied on the flesh of fish；
2) liquor made from sorghum is equably applied on the flesh of fish for smearing supersalt；
3) fish is placed in the container of wide-mouth, puts a blank sheet of paper above, pushed down with weight, kept for 3-5 days；
In step 4, smear sauce the following steps are included:
1) lower in the cool to place 5-8 minutes after taking out marinated fish from container；
It 2) include that one layer of thick broad-bean sauce is uniformly smeared on the inside of fish belly by fish surface；
3) it will be worn at flake using tendon rope, the flesh of fish for smearing sauce strutted with toothpick；
In step 5, gained fish string in above-mentioned steps four is hung over into ventilation sunning and is air-dried, continues 7-14 days, until
Air-drying the flesh of fish still has certain elasticity and moisture；
In step 6, the fish string that five apoplexy of above-mentioned steps makes a good job of is placed at dry and ventilated and is stored, ice can also be placed on
Storage in case.
Wherein, brine is 55 parts of saline solution, 0.02 part of sodium glutamate, 1 part of white granulated sugar, 0.5 part by parts by weight
Xylose and 1.3 parts taste drench composition；Step 2 3) in saury place around that fly worm should be avoided is close；Step 3 1) in avoid
Salt is applied on fish-skin；Step 3 3) in daily turn-over above and below fish, it is uniformly tasty；Fish string is direct daily in step 5
Sunshine does not exceed two hours.
Embodiment 3:
A kind of flavor flesh of fish, formula include: saury, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, the weight of each component
Amount number is respectively: 80-100 parts of saury, 80-100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts
Thick broad-bean sauce and 5-10 parts of liquor made from sorghum.
A kind of preparation method of the flavor flesh of fish, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step
Rapid four, smear sauce；Step 5 air-dries；Step 6 saves；
In step 1, it is respectively according to the parts by weight of each component: 100 parts of saury, 100 parts of brine, 10 parts
Salt, 8 parts of Chinese prickly ash, 30 parts of thick broad-bean sauce and 10 parts of liquor made from sorghum are chosen；
In step 2, preliminary working the following steps are included:
1) it selects: selecting that fish body is complete, tripe, the flesh of fish be strong, fish body hand presses the flexible a length of 15-20cm of body without breaking
Saury；
2) it cleans: saury epidermis silt and dirty things being cleaned up with 20 to 30 degrees Celsius of warm water, then saury is removed
After internal organ are cleaned, dried with clean rag；
3) it processes: the road the 4-6 edge of a knife being marked into saury side, impregnates 2-3 hours in brine, is drained after picking up, place one
It is other spare；
4) auxiliary material is processed: salt and Chinese prickly ash are put into after stir-frying 3 minutes in the pot of heating and are picked up, it is spare；
In step 3, pickle the following steps are included:
1) by gained remains the salt of residual temperature in above-mentioned steps two and Chinese prickly ash is equably applied on the flesh of fish；
2) liquor made from sorghum is equably applied on the flesh of fish for smearing supersalt；
3) fish is placed in the container of wide-mouth, puts a blank sheet of paper above, pushed down with weight, kept for 3-5 days；
In step 4, smear sauce the following steps are included:
1) lower in the cool to place 5-8 minutes after taking out marinated fish from container；
It 2) include that one layer of thick broad-bean sauce is uniformly smeared on the inside of fish belly by fish surface；
3) it will be worn at flake using tendon rope, the flesh of fish for smearing sauce strutted with toothpick；
In step 5, gained fish string in above-mentioned steps four is hung over into ventilation sunning and is air-dried, continues 7-14 days, until
Air-drying the flesh of fish still has certain elasticity and moisture；
In step 6, the fish string that five apoplexy of above-mentioned steps makes a good job of is placed at dry and ventilated and is stored, ice can also be placed on
Storage in case.
Wherein, brine is 55 parts of saline solution, 0.02 part of sodium glutamate, 1 part of white granulated sugar, 0.5 part by parts by weight
Xylose and 1.3 parts taste drench composition；Step 2 3) in saury place around that fly worm should be avoided is close；Step 3 1) in avoid
Salt is applied on fish-skin；Step 3 3) in daily turn-over above and below fish, it is uniformly tasty；Fish string is direct daily in step 5
Sunshine does not exceed two hours.
Based on above-mentioned, it is an advantage of the current invention that of the invention, appearance is good, and fish stink is small, is not easy mouldy, and keeping quality is good,
The fishy smell of the flesh of fish can be effectively removed using taste leaching in brine, while making the flesh of fish that there is fresh and sweet taste, liquor made from sorghum not only may be used
With deodorization, the flesh of fish can also be allowed to be always maintained at fresh and tender, be air-dried again using thick broad-bean sauce smearing, so that the flesh of fish has unique paste flavor,
Long times of aftertaste is cleaned when edible with warm water, then plus yellow rice wine, ginger slice water proof and steamed, convenient.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, without necessarily requiring or implying between these entities or operation
There are any actual relationship or orders.Moreover, the terms "include", "comprise" or its any other variant are intended to
Cover non-exclusive inclusion, so that the process, method, article or equipment for including a series of elements not only includes that
A little elements, but also including other elements that are not explicitly listed, or further include for this process, method, article or
The intrinsic element of equipment.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not limited to this hair
It is bright, although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, according to
It is so possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is equal
Replacement.All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (7)
1. a kind of flavor flesh of fish, it is characterised in that: formula includes: saury, brine, salt, Chinese prickly ash, thick broad-bean sauce and liquor made from sorghum, respectively
The parts by weight of component are respectively: 80-100 parts of saury, 80-100 parts of brine, 8-10 parts of salt, 5-8 parts of Chinese prickly ash,
The liquor made from sorghum of 20-30 parts of thick broad-bean sauce and 5-10 part.
2. a kind of preparation method of the flavor flesh of fish, including step 1, selection；Step 2, preliminary working；Step 3 is pickled；Step
Four, smear sauce；Step 5 air-dries；Step 6 saves；It is characterized by:
In said step 1, be respectively according to the parts by weight of each component: 80-100 parts of saury, 80-100 parts of brine,
8-10 parts of salt, 5-8 parts of Chinese prickly ash, 20-30 parts of thick broad-bean sauce and 5-10 parts of liquor made from sorghum are chosen；
In the step 2, preliminary working the following steps are included:
1) select: select fish body it is complete, without breaking tripe, the needle that the flesh of fish is strong, fish body presses a length of 15-20cm of flexible body with hand
Fish；
2) it cleans: saury epidermis silt and dirty things being cleaned up with 20 to 30 degrees Celsius of warm water, then saury is removed internal organs
After cleaning, dried with clean rag；
3) it processes: the road the 4-6 edge of a knife being marked into saury side, impregnates 2-3 hours in brine, is drained after picking up, place standby on one side
With；
4) auxiliary material is processed: salt and Chinese prickly ash are put into after stir-frying 3 minutes in the pot of heating and are picked up, it is spare；
In the step 3, pickle the following steps are included:
1) by gained remains the salt of residual temperature in above-mentioned steps two and Chinese prickly ash is equably applied on the flesh of fish；
2) liquor made from sorghum is equably applied on the flesh of fish for smearing supersalt；
3) fish is placed in the container of wide-mouth, puts a blank sheet of paper above, pushed down with weight, kept for 3-5 days；
In the step 4, smear sauce the following steps are included:
1) lower in the cool to place 5-8 minutes after taking out marinated fish from container；
It 2) include that one layer of thick broad-bean sauce is uniformly smeared on the inside of fish belly by fish surface；
3) it will be worn at flake using tendon rope, the flesh of fish for smearing sauce strutted with toothpick；
In the step 5, gained fish string in above-mentioned steps four is hung over into ventilation sunning and is air-dried, continues 7-14 days, until wind
Doing the flesh of fish still has certain elasticity and moisture；
In the step 6, the fish string that five apoplexy of above-mentioned steps makes a good job of is placed at dry and ventilated and is stored, ice can also be placed on
Storage in case.
3. a kind of flavor flesh of fish according to claim 1, it is characterised in that: the brine is 50-60 parts by parts by weight
Saline solution, 0.01-0.03 parts of sodium glutamate, 0.5-1.5 parts of white granulated sugar, 0.02-0.06 parts of xylose and 0.6-1.8 parts
Taste drench composition.
4. a kind of preparation method of flavor flesh of fish according to claim 2, it is characterised in that: the step 2 3) in saury
It is close that fly worm should be avoided around placing.
5. a kind of preparation method of flavor flesh of fish according to claim 2, it is characterised in that: the step 3 1) in avoid
Salt is applied on fish-skin.
6. a kind of preparation method of flavor flesh of fish according to claim 2, it is characterised in that: the step 3 3) in daily
It is uniformly tasty turn-over above and below fish.
7. a kind of preparation method of flavor flesh of fish according to claim 2, it is characterised in that: fish string is every in the step 5
Its directly sunshine does not exceed two hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811026664.XA CN109156754A (en) | 2018-09-04 | 2018-09-04 | A kind of flavor flesh of fish and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811026664.XA CN109156754A (en) | 2018-09-04 | 2018-09-04 | A kind of flavor flesh of fish and preparation method thereof |
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| Publication Number | Publication Date |
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| CN109156754A true CN109156754A (en) | 2019-01-08 |
Family
ID=64894141
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| Application Number | Title | Priority Date | Filing Date |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960691A (en) * | 2014-04-10 | 2014-08-06 | 合肥工业大学 | Processing and production technology of tea flavored salted bream fishes |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN107114701A (en) * | 2017-04-27 | 2017-09-01 | 黄山市徽宁食品有限公司 | A kind of preparation method of sauced meat |
| CN107736572A (en) * | 2017-10-24 | 2018-02-27 | 浙江青莲食品股份有限公司 | The preparation method of manual sauced meat |
-
2018
- 2018-09-04 CN CN201811026664.XA patent/CN109156754A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103960691A (en) * | 2014-04-10 | 2014-08-06 | 合肥工业大学 | Processing and production technology of tea flavored salted bream fishes |
| CN105325922A (en) * | 2015-11-12 | 2016-02-17 | 南通玉兔集团有限公司 | Industrial production method for fish meat |
| CN106376855A (en) * | 2016-08-30 | 2017-02-08 | 通江县光泰科技发展有限责任公司 | Processing and preparation method of flavored fish |
| CN107114701A (en) * | 2017-04-27 | 2017-09-01 | 黄山市徽宁食品有限公司 | A kind of preparation method of sauced meat |
| CN107736572A (en) * | 2017-10-24 | 2018-02-27 | 浙江青莲食品股份有限公司 | The preparation method of manual sauced meat |
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Application publication date: 20190108 |