CN111480815A - Industrial production process flow of grilled fish - Google Patents
Industrial production process flow of grilled fish Download PDFInfo
- Publication number
- CN111480815A CN111480815A CN202010297026.2A CN202010297026A CN111480815A CN 111480815 A CN111480815 A CN 111480815A CN 202010297026 A CN202010297026 A CN 202010297026A CN 111480815 A CN111480815 A CN 111480815A
- Authority
- CN
- China
- Prior art keywords
- fish
- grilled
- temperature
- process flow
- industrial production
- Prior art date
- 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
Images
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
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides an industrial production process flow of grilled fish, and relates to the technical field of food processing. The industrial production process flow of the grilled fish comprises the following steps: s1, raw material pretreatment: 1) taking live fish, patting the fish head with a stick, sending the fish head into a fish killing machine after stunning to remove fish scales and broken fish on the fish body; 2) taking out the fish from the fish killing machine, removing internal organs and gills of the fish, washing the fish with clear water once, and removing black films on two sides of the fish belly; 3) a fish body pretreatment process. The invention carries out industrialized program production by applying a modern production line and a scientific, normative and strict production control flow, so that the roasted fish is tender and not soft in meat and crisp in shark fin and skin. Through aseptic packaging and sterilization treatment of the grilled fish, people who like the grilled fish can eat the grilled fish at any time and any place, the grilled fish can be eaten by heating, the taste of the grilled fish after aseptic packaging and sterilization is stable, the quality cannot be changed, and the requirements of vast consumers are met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an industrial production process flow of grilled fish.
Background
The roasted fish is mentioned, the live fish or dry fish with large palms is always flashed in the mind of people, and is directly placed on charcoal fire like beef and mutton shashlik, a little of seasonings such as salt, hot pepper and the like are added, so that the roasted fish is cooked and can be eaten, and the roasted fish is popular in general eating.
At present, although various and characteristic fishes grilled by various barbecue shops are various, the fishes are common in taste when eaten, the reason is that the fishes are lack of scientifically prepared seasonings in the grilling process, the fishes are not good in taste and poor in taste when eaten, and in the prior art, the packaged grilled fishes are few, and the taste after storage is easy to change.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides an industrial production process flow of grilled fish, and solves the defects and shortcomings in the prior art.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the industrial production process flow of the grilled fish comprises the following steps:
s1, raw material pretreatment:
1) taking live fish, patting the fish head with a stick, sending the fish head into a fish killing machine after stunning to remove fish scales and broken fish on the fish body;
2) taking out the fish from the fish killing machine, removing internal organs and gills of the fish, washing the fish with clear water once, and removing black films on two sides of the fish belly;
3) pretreatment of the fish body;
s2, pickling and seasoning: accurately weighing a secret formula, uniformly mixing and stirring water, salt, monosodium glutamate, spices and food additives, and putting the mixture into automatic feeding equipment; sending the pretreated fish into a pickling frame through an automatic control putting device, and completely soaking the fish into the pickling frame for pickling;
s3, cold storage treatment: controlling the refrigeration temperature by using an automatic temperature control system, keeping the water in the fish meat in a molten state, and enabling the fish meat to shrink tightly;
s4, baking: brushing a layer of special dipping sauce inside and outside the grill; the automatic fish feeding equipment accurately spreads the fish, fish skins are fed downwards onto the baking frame module, after the feeding is finished, the baking frame enters the baking room for baking, and the automatic temperature control system carries out time-sharing segmented temperature control baking on the temperature of the baking room;
s5, inner packaging: putting the roasted fish into a cooling room after roasting, controlling the temperature of the cooling room by an automatic temperature control system, and cooling the roasted fish to room temperature; packaging the grilled fish in a four-seal packaging machine, and setting the vacuum degree and the sealing temperature of the packaging machine to finish the sealing process;
s6, sterilization: after sterilization, the roasted fish enters a cooling room, the packaged roasted fish is cooled by an automatic control system, and package expansion detection is carried out by a vacuum degree detection device;
s7, outer packaging: and (5) performing manual boxing operation on the finished product subjected to sterilization and package expansion detection.
Preferably, the fish head is flapped by the wooden stick in the step 1-1, the strength of the flaying head by the wooden stick is controlled, the fish is enabled to be dizzy by one stick, and the situation that the final appearance of the roasted fish is seriously affected by the damage of the fish head due to the more times of flaying is prevented.
Preferably, the fish body pretreatment process in the step 1-3 specifically comprises the following steps: a fish body flaw detection cutting device is used for cutting off 65 percent of a fish ridge beam at a position 1.5cm below the fish head and 5cm above the fish tail, so that the fish is prevented from generating large deformation in the baking process and the sensory index of the baked fish is not influenced.
Preferably, when the refrigeration processing is performed in the step 3, the automatic temperature control system sets parameters as follows: the refrigeration temperature is controlled to be 0-5 ℃ and the time is 5 h; ensure the meat texture of the grilled fish to be compact and the taste to be tender and smooth.
Preferably, the special dip in the step 4 is composed of the following raw materials: rapeseed oil, anise, dried hot pepper, ginger, garlic, pepper, scallion, shallot, oyster sauce, edible salt and chilli powder;
the special dipping material is prepared in the following way:
1) pouring appropriate amount of oleum Rapae into a pan, heating at high temperature, adjusting fire to small, adding appropriate amount of fructus Anisi Stellati, dried Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, herba Alii Fistulosi and herba Alii Fistulosi, and steaming with small fire for 5-10 min;
2) then taking out all solid substances in the pot, keeping the rapeseed oil, extinguishing the fire, cooling for 30-60S, taking a proper amount of chili powder into a container, slowly pouring the rapeseed oil into the container, and stirring the chili powder while pouring the rapeseed oil until all the rapeseed oil is poured;
3) and (3) after all the rapeseed oil is poured into the container, cooling for 2-3min, then continuously adding a proper amount of oil consumption and edible salt into the container, and uniformly stirring.
Preferably, in the step 4, the self-made grill is preheated, and a layer of special food-grade tinfoil paper is wrapped on the surface of the grill to prevent the fish skin from being adhered to the grill.
Preferably, the automatic temperature control system in the step 4 carries out time-sharing segmented constant temperature control baking on the temperature of the baking room, the high temperature is controlled at 115 ℃ for 10min, the constant temperature is controlled at 90 +/-2 ℃ for 2h, so that the high temperature is firstly at the low temperature when the fish is mature, and the taste of the fish is tender and smooth.
Preferably, the temperature of the automatic temperature control system in the step 5 is controlled to be between 25 ℃ and 30 ℃, and the fish meat is cooled to 27 ℃ and then enters a packaging machine for packaging; the sealing temperature of the packaging machine is 93-98 ℃, and the vacuum time is 12-17 s.
Preferably, the sterilization time in the step 6 is 15min, and the temperature is 121 ℃; the temperature of the cooling room is controlled to be 20 ℃ by the automatic temperature control system.
(III) advantageous effects
The invention provides an industrial production process flow of grilled fish. The method has the following beneficial effects:
1. according to the invention, through reasonable pickling treatment on the fish and special dipping materials used in the baking process, the taste of the baked fish is better, and through packaging treatment on the baked fish, people who like the baked fish can eat the baked fish anytime and anywhere, and can eat the baked fish by heating, the taste of the packaged baked fish is not easy to change, and the requirements of the majority of people are met.
2. According to the invention, through reasonable pretreatment of the fish and reasonable treatment of the preparation process and the packaging process, the prepared roasted fish is healthier, the taste is further improved, and meanwhile, the storage time of the roasted fish is greatly prolonged.
Drawings
FIG. 1 is a flow chart of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
as shown in fig. 1, an embodiment of the present invention provides an industrial production process flow of grilled fish, including the following steps:
s1, raw material pretreatment:
1) the method comprises the following steps of taking a live fish to flap the head of the fish with a stick, and sending the live fish to a fish killing machine to remove scales and broken fish on the fish body after stunning, wherein the force of the stick for controlling the head of the fish should be used when the live fish is used for flapping the head of the fish, one stick can make the fish dizzy, and the phenomenon that the final appearance form of the roasted fish is seriously influenced by the damage of the head of the fish due to more flapping times is prevented;
2) taking out the fish from the fish killing machine, removing internal organs and gills of the fish, washing the fish with clear water once, and removing black films on two sides of the fish belly;
3) the fish body pretreatment process specifically comprises the following steps: cutting off 65% of the fish ridge beam at a position 1.5cm below the fish head and 5cm above the fish tail by using a fish body flaw detection cutting device, so as to ensure that the fish does not deform greatly in the baking process and influence the sensory index of the baked fish;
s2, pickling and seasoning: accurately weighing a secret formula, uniformly mixing and stirring water, salt, monosodium glutamate, spices and food additives, and putting the mixture into automatic feeding equipment; sending the pretreated fish into a pickling frame through an automatic control putting device, and completely soaking the fish into the pickling frame for pickling;
s3, cold storage treatment: utilize the cold-stored temperature of temperature automatic control system control, keep the moisture in the flesh of fish to be in the molten state, make the close shrink of flesh of fish, wherein during cold-stored processing, automatic temperature control system sets up the parameter: the refrigeration temperature is controlled to be 0-5 ℃ and the time is 5 h;
s4, baking: brushing a layer of special dipping sauce inside and outside the grill; the automatic fish feeding device accurately spreads the fish, fish skins are fed downwards onto the roasting frame module, after the feeding is completed, the roasting frame enters the roasting room for roasting, the automatic temperature control system carries out time-sharing segmented temperature control roasting on the temperature of the roasting room, during the roasting, the self-made roasting frame needs to be subjected to preheating treatment, a layer of special food-grade tin foil paper is wrapped on the surface of the roasting frame, and the adhesion between the fish skins and the roasting frame is prevented, wherein the automatic temperature control system carries out time-sharing segmented constant temperature control roasting on the temperature of the roasting room, the high temperature is controlled at 115 ℃ for 10min, and the constant temperature is controlled at 90 ℃ plus or minus 2 ℃ for 2 h;
the special dipping sauce consists of the following raw materials: rapeseed oil, anise, dried hot pepper, ginger, garlic, pepper, scallion, shallot, oyster sauce, edible salt and chilli powder;
the preparation method of the special dipping sauce comprises the following steps:
1) pouring appropriate amount of oleum Rapae into a pan, heating at high temperature, adjusting fire to small, adding appropriate amount of fructus Anisi Stellati, dried Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, herba Alii Fistulosi and herba Alii Fistulosi, and steaming with small fire for 5-10 min;
2) then taking out all solid substances in the pot, keeping the rapeseed oil, extinguishing the fire, cooling for 30-60S, taking a proper amount of chili powder into a container, slowly pouring the rapeseed oil into the container, and stirring the chili powder while pouring the rapeseed oil until all the rapeseed oil is poured;
3) after all the rapeseed oil is poured into the container, cooling for 2-3min, then continuing to add a proper amount of oil consumption and edible salt into the container, and stirring uniformly;
s5, inner packaging: putting the roasted fish into a cooling room after roasting, controlling the temperature of the cooling room by an automatic temperature control system, and cooling the roasted fish to room temperature; packaging the grilled fish in a four-seal packaging machine, setting the vacuum degree and the sealing temperature of the packaging machine, and completing the sealing process, wherein an automatic temperature control system controls the temperature to be 25-30 ℃, and the fish meat is cooled to 27 ℃ and then enters the packaging machine for packaging; the sealing temperature of the packaging machine is 93-98 ℃, and the vacuum time is 12-17 s;
s6, sterilization: after sterilization, the roasted fish enters a cooling room, the packaged roasted fish is cooled by an automatic control system, and package expansion detection is carried out by a vacuum degree detection device, wherein the sterilization time is 15min, and the temperature is 121 ℃; the temperature of the cooling room is controlled to be 20 ℃ by the automatic temperature control system;
s7, outer packaging: and (5) performing manual boxing operation on the finished product subjected to sterilization and package expansion detection.
The invention carries out industrialized program production by applying a modern production line and a scientific, normative and rigorous production control flow, and greatly improves and makes up the requirement on instantaneity in the existing roasting process. The roasted fish prepared by the existing roasting process cannot completely treat the quality characteristics of the roasted fish, the pickling time period and the roasting time are short, the roasted fish is cooked outside and grows inside, the taste is uneven, and the roasted fish can be eaten immediately and cannot be stored for a long time. According to the invention, through a special pickling process, the fish taste is uniform; freezing after pickling to shrink the fish meat and change the taste of the fish meat; and drying by using a constant-temperature drying technology. The fish meat is tightly contracted according to the time-interval and temperature-interval control process, so that the fish meat is tender but not soft, and the shark fin and the fish skin are crisp. The roasted fish is subjected to vacuum packaging treatment and high-temperature sterilization, so that the roasted fish can be stored at normal temperature for 9 months, and the purpose that consumers can eat the roasted fish at any time and any place is facilitated, thereby realizing industrial production of the roasted fish and promoting popularization and application of the roasted fish.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. The industrial production process flow of the grilled fish is characterized by comprising the following steps: the method comprises the following steps:
s1, raw material pretreatment:
1) taking live fish, patting the fish head with a stick, sending the fish head into a fish killing machine after stunning to remove fish scales and broken fish on the fish body;
2) taking out the fish from the fish killing machine, removing internal organs and gills of the fish, washing the fish with clear water once, and removing black films on two sides of the fish belly;
3) pretreatment of the fish body;
s2, pickling and seasoning: accurately weighing a secret formula, uniformly mixing and stirring water, salt, monosodium glutamate, spices and food additives, and putting the mixture into automatic feeding equipment; sending the pretreated fish into a pickling frame through an automatic control putting device, and completely soaking the fish into the pickling frame for pickling;
s3, cold storage treatment: controlling the refrigeration temperature by using an automatic temperature control system, keeping the water in the fish meat in a molten state, and enabling the fish meat to shrink tightly;
s4, baking: brushing a layer of special dipping sauce inside and outside the grill; the automatic fish feeding equipment accurately spreads the fish, fish skins are fed downwards onto the baking frame module, after the feeding is finished, the baking frame enters the baking room for baking, and the automatic temperature control system carries out time-sharing segmented temperature control baking on the temperature of the baking room;
s5, inner packaging: putting the roasted fish into a cooling room after roasting, controlling the temperature of the cooling room by an automatic temperature control system, and cooling the roasted fish to room temperature; packaging the grilled fish in a four-seal packaging machine, and setting the vacuum degree and the sealing temperature of the packaging machine to finish the sealing process;
s6, sterilization: after sterilization, the roasted fish enters a cooling room, the packaged roasted fish is cooled by an automatic control system, and package expansion detection is carried out by a vacuum degree detection device;
s7, outer packaging: and (5) performing manual boxing operation on the finished product subjected to sterilization and package expansion detection.
2. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: in the step 1-1, the live fish is flapped by using a stick, the strength of the flapping head by using the stick is controlled, the fish is enabled to be dizzy by using one stick, and the situation that the final appearance of the roasted fish is seriously influenced by the damage of the fish head due to more times of flapping is prevented.
3. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: the fish body pretreatment process in the step 1-3 specifically comprises the following steps: a fish body flaw detection cutting device is used for cutting off 65 percent of a fish ridge beam at a position 1.5cm below the fish head and 5cm above the fish tail, so that the fish is prevented from generating large deformation in the baking process and the sensory index of the baked fish is not influenced.
4. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: during the refrigeration treatment in the step 3, the automatic temperature control system sets parameters: the refrigeration temperature is controlled to be 0-5 ℃ and the time is 5 h; ensure the meat texture of the grilled fish to be compact and the taste to be tender and smooth.
5. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: the specially-made dipping sauce in the step 4 consists of the following raw materials: rapeseed oil, anise, dried hot pepper, ginger, garlic, pepper, scallion, shallot, oyster sauce, edible salt and chilli powder;
the special dipping material is prepared in the following way:
1) pouring appropriate amount of oleum Rapae into a pan, heating at high temperature, adjusting fire to small, adding appropriate amount of fructus Anisi Stellati, dried Capsici fructus, rhizoma Zingiberis recens, Bulbus Allii, fructus Zanthoxyli, herba Alii Fistulosi and herba Alii Fistulosi, and steaming with small fire for 5-10 min;
2) then taking out all solid substances in the pot, keeping the rapeseed oil, extinguishing the fire, cooling for 30-60S, taking a proper amount of chili powder into a container, slowly pouring the rapeseed oil into the container, and stirring the chili powder while pouring the rapeseed oil until all the rapeseed oil is poured;
3) and (3) after all the rapeseed oil is poured into the container, cooling for 2-3min, then continuously adding a proper amount of oil consumption and edible salt into the container, and uniformly stirring.
6. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: in the step 4, the self-made grill is required to be preheated, and a layer of special food-grade tin foil paper is wrapped on the surface of the grill to prevent the fish skin from being adhered to the grill.
7. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: and (4) carrying out time-sharing segmented constant-temperature control baking on the temperature of the baking room by the automatic temperature control system in the step (4), wherein the high temperature is controlled at 115 ℃ for 10min, and the constant temperature is controlled at 90 +/-2 ℃ for 2 h.
8. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: in the step 5, the automatic temperature control system controls the temperature to be between 25 and 30 ℃, and the fish meat is cooled to 27 ℃ and then enters a packaging machine for packaging; the sealing temperature of the packaging machine is 93-98 ℃, and the vacuum time is 12-17 s.
9. The industrial production process flow of grilled fish according to claim 1, which is characterized in that: the sterilization time in the step 6 is 15min, and the temperature is 121 ℃; the temperature of the cooling room is controlled to be 20 ℃ by the automatic temperature control system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010297026.2A CN111480815A (en) | 2020-04-15 | 2020-04-15 | Industrial production process flow of grilled fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010297026.2A CN111480815A (en) | 2020-04-15 | 2020-04-15 | Industrial production process flow of grilled fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111480815A true CN111480815A (en) | 2020-08-04 |
Family
ID=71789840
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010297026.2A Pending CN111480815A (en) | 2020-04-15 | 2020-04-15 | Industrial production process flow of grilled fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111480815A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130039A (en) * | 1995-02-27 | 1996-09-04 | 刘义俊 | Method for producing donkey-hide gelatin roasted fish |
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN105533495A (en) * | 2015-12-17 | 2016-05-04 | 百洋产业投资集团股份有限公司 | Preparation method of jack macheral leisure product |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106418281A (en) * | 2016-09-09 | 2017-02-22 | 海南大学 | Loach can and making method thereof |
| CN106722379A (en) * | 2016-11-11 | 2017-05-31 | 王善合 | A kind of grilled fish processing technology |
| CN108041492A (en) * | 2018-01-30 | 2018-05-18 | 烟台龙源水产有限公司 | A kind of production method for seasoning horse-ride step fillet |
-
2020
- 2020-04-15 CN CN202010297026.2A patent/CN111480815A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130039A (en) * | 1995-02-27 | 1996-09-04 | 刘义俊 | Method for producing donkey-hide gelatin roasted fish |
| CN103271379A (en) * | 2013-05-21 | 2013-09-04 | 四川大学 | Preparation method of convenient and instant flavory grilled fish |
| CN105533495A (en) * | 2015-12-17 | 2016-05-04 | 百洋产业投资集团股份有限公司 | Preparation method of jack macheral leisure product |
| CN106261981A (en) * | 2016-08-29 | 2017-01-04 | 黎志春 | The processing method of instant grilled fish |
| CN106418281A (en) * | 2016-09-09 | 2017-02-22 | 海南大学 | Loach can and making method thereof |
| CN106722379A (en) * | 2016-11-11 | 2017-05-31 | 王善合 | A kind of grilled fish processing technology |
| CN108041492A (en) * | 2018-01-30 | 2018-05-18 | 烟台龙源水产有限公司 | A kind of production method for seasoning horse-ride step fillet |
Non-Patent Citations (2)
| Title |
|---|
| 张艳: "即食型烤鱼加工工艺研究", 《保鲜与加工》 * |
| 高轶楠等: "微波高水分多口味烤鱼工艺研究", 《食品研究与开发》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750407A (en) | Method for pickling spicy and hot acidulated fish | |
| CN102726763A (en) | Processing method for crisp fritter prepared by using minced fillet as raw material | |
| CN101828721A (en) | Method for manufacturing chicken-wrapped bread | |
| KR20150114263A (en) | Method for manufacturing smoked chitterlings and Packaged chitterlings thereby | |
| CN104207181A (en) | Horse meat sausage and manufacturing method thereof | |
| JP2529556B2 (en) | Retort food manufacturing method | |
| CN109567076B (en) | Processing technology of crispy soft hairtail can | |
| JP2002514396A (en) | An improved method for browning and roasting pre-cooked whole lean meat products | |
| CN106900812A (en) | A kind of method of fragility after infrared lifting freezing conditioning lightly fried dumpling re-heat with microwave combined re-heat | |
| CN110477301A (en) | Egg roll type delicious and crisp fish-skin processing technology | |
| CN111480815A (en) | Industrial production process flow of grilled fish | |
| JP2007020537A (en) | Method for preserving whole fish sushi | |
| CN109567078B (en) | Processing technology of spicy instant soft canned plum children fish | |
| CN113273669A (en) | Method for making tiger skin eggs | |
| CN106343402A (en) | Production method of seafood sausage | |
| CN106360397A (en) | Honey-treated lotus flower chicken | |
| CN106135925A (en) | A kind of chicken cake, chicken cake slice and preparation method | |
| RU2130277C1 (en) | Method of preparing thermally treated poultry meat roll | |
| CN108617996A (en) | A kind of production method of beef bacon | |
| JP7337309B1 (en) | Oil-processed starch and meat modifier containing the same | |
| CN109007618B (en) | Roasted suckling pig and preparation method thereof | |
| Murthy et al. | Value added fishery products-an overview | |
| CN106360441A (en) | Processing method of grilled squid having Liupu tea fragrance | |
| CN102370179A (en) | Processing method of delicious pork liver | |
| JP2016140329A (en) | Minced meat fried food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200804 |
|
| RJ01 | Rejection of invention patent application after publication |