CN112890123A - 一种即食型瓦罐鱼生产方法 - Google Patents
一种即食型瓦罐鱼生产方法 Download PDFInfo
- Publication number
- CN112890123A CN112890123A CN202110225120.1A CN202110225120A CN112890123A CN 112890123 A CN112890123 A CN 112890123A CN 202110225120 A CN202110225120 A CN 202110225120A CN 112890123 A CN112890123 A CN 112890123A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- crock
- treatment
- salt
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 141
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 50
- 230000014759 maintenance of location Effects 0.000 claims abstract description 40
- 238000004140 cleaning Methods 0.000 claims abstract description 32
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 21
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 21
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 238000004332 deodorization Methods 0.000 claims abstract description 13
- 238000007605 air drying Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000019688 fish Nutrition 0.000 claims description 135
- 150000003839 salts Chemical class 0.000 claims description 58
- 239000007788 liquid Substances 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 37
- 235000002566 Capsicum Nutrition 0.000 claims description 30
- 239000006002 Pepper Substances 0.000 claims description 30
- 235000016761 Piper aduncum Nutrition 0.000 claims description 30
- 240000003889 Piper guineense Species 0.000 claims description 30
- 235000017804 Piper guineense Nutrition 0.000 claims description 30
- 235000008184 Piper nigrum Nutrition 0.000 claims description 30
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 23
- 235000008397 ginger Nutrition 0.000 claims description 23
- 238000002791 soaking Methods 0.000 claims description 20
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 18
- 240000001972 Gardenia jasminoides Species 0.000 claims description 18
- 240000001008 Dimocarpus longan Species 0.000 claims description 17
- 235000000235 Euphoria longan Nutrition 0.000 claims description 17
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 17
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 17
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 17
- 240000005385 Jasminum sambac Species 0.000 claims description 17
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 17
- 235000011477 liquorice Nutrition 0.000 claims description 17
- 210000000988 bone and bone Anatomy 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 15
- 235000005979 Citrus limon Nutrition 0.000 claims description 14
- 244000131522 Citrus pyriformis Species 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 240000000588 Hericium erinaceus Species 0.000 claims description 9
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 9
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 9
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 244000166675 Cymbopogon nardus Species 0.000 claims description 8
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241001494479 Pecora Species 0.000 claims description 8
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 8
- 241000512259 Ascophyllum nodosum Species 0.000 claims description 7
- 240000005717 Dioscorea alata Species 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 7
- 244000178231 Rosmarinus officinalis Species 0.000 claims description 7
- 235000004879 dioscorea Nutrition 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 238000010411 cooking Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000010025 steaming Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 5
- 210000001015 abdomen Anatomy 0.000 claims description 5
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 239000012528 membrane Substances 0.000 claims description 5
- 238000005201 scrubbing Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 240000002943 Elettaria cardamomum Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000005300 cardamomo Nutrition 0.000 claims description 4
- 244000059800 Amomum compactum Species 0.000 claims description 3
- 235000016426 Amomum compactum Nutrition 0.000 claims description 3
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims description 3
- 241001596950 Larimichthys crocea Species 0.000 claims description 3
- 241001125843 Trichiuridae Species 0.000 claims description 3
- 235000019512 sardine Nutrition 0.000 claims description 3
- 241000972773 Aulopiformes Species 0.000 claims description 2
- 241000252233 Cyprinus carpio Species 0.000 claims description 2
- 241001620072 Scomberomorus niphonius Species 0.000 claims description 2
- 241001274979 Selenotoca multifasciata Species 0.000 claims description 2
- 241001417495 Serranidae Species 0.000 claims description 2
- 206010000496 acne Diseases 0.000 claims description 2
- 235000019515 salmon Nutrition 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims 5
- 244000273928 Zingiber officinale Species 0.000 claims 5
- 241001125046 Sardina pilchardus Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 10
- 235000013372 meat Nutrition 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- 235000013373 food additive Nutrition 0.000 abstract description 6
- 239000002778 food additive Substances 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 238000002560 therapeutic procedure Methods 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000001105 regulatory effect Effects 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 229940126680 traditional chinese medicines Drugs 0.000 abstract description 2
- 208000005156 Dehydration Diseases 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 47
- 230000035943 smell Effects 0.000 description 29
- 241001122767 Theaceae Species 0.000 description 24
- 241000234314 Zingiber Species 0.000 description 18
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 235000013330 chicken meat Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- SEBIKDIMAPSUBY-ARYZWOCPSA-N Crocin Chemical compound C([C@H]1O[C@H]([C@@H]([C@@H](O)[C@@H]1O)O)OC(=O)C(C)=CC=CC(C)=C\C=C\C=C(/C)\C=C\C=C(C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]2[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)O1)O)O[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SEBIKDIMAPSUBY-ARYZWOCPSA-N 0.000 description 4
- 239000009627 gardenia yellow Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 description 2
- 235000006536 Dioscorea esculenta Nutrition 0.000 description 2
- 240000001811 Dioscorea oppositifolia Species 0.000 description 2
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 description 2
- 241001125048 Sardina Species 0.000 description 2
- 230000000711 cancerogenic effect Effects 0.000 description 2
- 231100000315 carcinogenic Toxicity 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 240000000073 Achillea millefolium Species 0.000 description 1
- 235000007754 Achillea millefolium Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000276438 Gadus morhua Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 238000007602 hot air drying Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- -1 mucus Substances 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 238000004383 yellowing Methods 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
-
- 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
Abstract
本发明涉及鱼类罐头技术领域,具体地说就是一种即食型瓦罐鱼生产方法。一种即食型瓦罐鱼生产方法,包括如下步骤:S1:清洗处理;S2:一步去腥处理;S3、二步去腥处理;S4:保色处理;S5:风干处理(脱水处理);S6:调味处理;S7:炖料准备;S8:炖制;S9:包装;S10:杀菌处理。本申请的即食型瓦罐鱼不仅没有腥味,还具有荷叶的清香,鱼肉完整、肉质紧实,口感筋道;富含多种营养和中药材,具有较高的食疗价值;无任何化学添加剂的添加,用料健康,能够促进食用者的身体健康,具有理气健脾,消食化积的功效,也能促进本品中营养的吸收。
Description
技术领域
本发明涉及鱼类罐头技术领域,具体地说就是一种即食型瓦罐鱼生产方法。
背景技术
罐头食品是指将符合要求的原料经过处理、调配、装罐、密封、杀菌、冷却,或无菌灌装,达到商业无菌要求,在常温下能够长期保存的食品。目前的罐藏容器主要分三类:金属罐、玻璃罐和复合包装。水产罐头在装罐前通常采用蒸煮、油炸或热风干燥方法对鱼体进行脱水处理以维持罐头的外形、风味、口感,并达到一定的固形物含量。
市场上以海鱼为原料制作的鱼丸、鱼片、鱼排、烤鱼等鱼制品,普遍存在保质期短的不足,而将海鱼加工成即食罐头,不仅可以延长其贮藏期,提高其食用价值,且可增加其商品价值。现有技术中的鱼类罐头存在以下不足:(1) 都存在不同程度的腥味,将其制成即食产品后会很大程度影响产品的风味和口感;(2)肉质松散,易碎,影响口感;(3)产品作用单一,营养价值大打折扣; (4)添加大量的食品添加剂,增加致癌风险。
如中国专利公开号为CN105325935A的一种油炸鱼罐头的制备方法,将油炸的鱼段与辅料支撑鱼罐头,采用油炸的方法无疑会提高产品的致癌风险,不利于消费者的健康。
发明内容
为解决上述现有技术中鱼罐头存在的问题,本发明提供了一种即食型瓦罐鱼生产方法,减少食品添加剂的使用,提高鱼罐头的完整度和口感,提升鱼罐头的营养价值。
本发明解决其技术问题所采取的技术方案是:一种即食型瓦罐鱼生产方法,包括如下步骤:
S1:清洗处理:选取新鲜的海鱼,去头、鳞、内脏,将海鱼腹中的黑膜去除干净,清洗后沥干水分;
S2:一步去腥处理:将步骤S1中的海鱼表面涂抹去腥盐,用去腥盐对海鱼表面进行按摩搓洗,搓洗15~30秒后将海鱼表面的去腥盐冲洗干净,沥干备用;
S3、二步去腥处理:将步骤S2中的海鱼放置于脱腥液中浸泡10~20分钟,沥干备用;
S4:保色处理:将步骤S3中所得的海鱼放置于蒸制2~5min,随后海鱼放置于35~50℃保色液中进行保色处理,浸泡15~25min;
S5:风干处理:将进行过保色处理的海鱼放置于通风处进行风干12~18h,中间进行翻面两次;
S6:调味处理:将经过上述步骤S5的海鱼放置于调味液中进行调味,浸泡 25~45minl;
S7:炖料准备:将猪骨15~25份、羊骨15~20份、土鸡10~15份、淮山药 3~5份、海带5~8份、猴头菇0.5~1.2份、生姜2~5份、酱油8~15份、食盐3~4 份、砂糖1~3份、柠檬干0.5~1.2份、豆蔻0.5~0.8份、陈皮1~3份、花椒1~3 份、小茴香1~3份、黄栀子1~3份、迷迭香1~3份、甘草1~3份,加入上述材料比重2~3倍的水,熬煮3~4h;
S8:炖制:步骤S6中得到的海鱼用荷叶进行包裹,用香茅将荷叶进行捆绑固定,将包裹后的海鱼分层放入到S7中得到的炖料中进行炖制,文火炖制20~35min;
S9:包装:将步骤S8中得到的荷叶包裹的海鱼,放入消毒干净的瓦罐中密封;
S10:杀菌处理:对步骤S9中得到的瓦罐鱼进行杀菌处理。
作为优化,所述的步骤S2中的去腥盐的制备方法为:将细盐放入干的砂锅中,小火将细盐焙至60~80℃,向细盐中加入花椒、胡椒、姜丝、茶叶、干辣椒进行烘炒,炒出香味,细盐微微发黄即可,晾凉备用。
作为优化,所述的去腥盐是由下列组分按重量百分比进行配置:细盐 90~95%、花椒2.5~5%、胡椒0.5~0.8%、姜丝1.5~3.2%、茶叶0.4~0.6%、干辣椒0.1~0.4%。
作为优化,所述的步骤S3中的脱腥液是由下列组分按重量百分比进行配制:炒麦芽0.5~1%,橘皮1~2.5%、鲜柠檬2~3.5%、料酒1~2%、高度白酒0.5~1.2%、姜汁0.5~1%、食醋0.5~1.2%、甜酒曲0.2~0.5%,余量为水,且各组分的重量百分比之和为100%。
作为优化,所述的保色液的由以下重量比的材料制成:甘草5~8份、桂圆 0.5~1.2份、茉莉花茶3~7份、黄栀子3~8份。
作为优化,所述的保色液制备方法为:将甘草、桂圆、茉莉花茶和黄栀子放入容器中,加入没过上述材料的水,浸泡1~2.5h;将上述甘草、桂圆、茉莉花茶和黄栀子包入纱布包中,将纱布包放入清水中进行清洗、揉搓,反复清洗 2~3次;将全部的清洗水放入煮锅中进行熬煮1~2h,熬煮完成后晾凉,制成保色液,使用前加入冰块备用。
作为优化,所述的清洗水重量应为保色液全部材料重量的8~11倍,熬煮完成后得到的保色液重量应为保色液全部材料中的5~8倍。
作为优化,所述的步骤S7中使用材料按如下重量份组成:将猪骨25份、羊骨15份、土鸡15份、淮山药5份、海带8份、猴头菇1份、生姜3份、酱油10份、食盐4份、砂糖3份、柠檬干1份、豆蔻0.8份、陈皮1份、花椒3 份、小茴香3份、黄栀子2份、迷迭香3份、甘草1份,加入上述材料比重3 倍的水。
作为优化,所述的海鱼为带鱼、黄鱼、沙丁鱼、马面鱼、鲳鱼、鲅鱼、三文鱼、黑头鱼、多宝鱼、金枪鱼、石斑鱼、鳕鱼、针良鱼。
本方案的整体有益效果是:一种即食型瓦罐鱼生产方法,包括以下有益之处:
(1)设置两步去腥处理工序,在一步去腥处理中使用炒制的海盐对海鱼表面进行按摩,去腥盐中除了常规的花椒、胡椒、姜等,还添加了茶叶和干辣椒,在炒制过程中激发出茶叶和干辣椒的香味,在去除海鱼腥味的同时,通过茶叶和辣椒独有的清香、苦、涩和辣味,来平和海鱼中的腥臭味,同时,炒制的盐含水量少,能够除去海鱼表面的粘液、薄膜等发腥的物质,由较好的吸附效果;
(2)在二步去腥处理的脱腥液中,除了常规的去腥材料之外,还添加少量的炒麦芽、橘皮和甜酒曲,其中少量添加的炒麦芽具有独特的烘焙的清香,其具有助消化、降血糖和抗真菌的作用,在去腥的同时也有助于提升产品的营养价值;橘皮中含有大量的芳香类物质,添加少量的橘皮能够以柑类物质独特的清香平衡鱼类物质的腥味,使产品具有独特的风味,同时橘皮也具有理气健脾的作用,橘皮与炒麦芽结合能够促进消费者的消化吸收、健脾理气;甜酒曲微甜、具有一定的酒香,能够除腥膻异味、提鲜增香,不仅能够起到去腥的作用,同时还能提高鱼肉的鲜度;炒麦芽、橘皮和甜酒曲都是自然植物或其发酵物,来源广价格低,食用安全;
(3)在保色处理中,先将海鱼进行简单的蒸制,目的在于提高海鱼表面的温度,
打开海鱼的肌肉纹理,便于后续的保色液的吸收,提高保色效果;保色液中独特添加了桂圆、甘草、茉莉花茶和黄栀子,不仅能够起到较好的保色效果,同时桂圆的清甜和茉莉花茶的清香结合能够促进鱼肉风味的提升;黄栀子中含有丰富的栀子黄色素,作为一种天然的食品色素应用的保色液中,不仅能够提高鱼肉的色泽,同时也没有任何副作用,并且黄栀子还具有具有护肝、利胆、降压、镇静、止血、消肿等作用,能够提高产品的营
养价值,具备食疗作用,并且保色液中无任何化学原料的添加,营养健康; (4)在保色液的制备过程中,对材料进行浸泡,能够使干料充分舒展,再经过捶打、揉搓等能够将材料中的所需物质充分清洗出来,熬煮完成后再加入冰块,对海鱼进行低温保色,前序中蒸制的海鱼进入到低温的保色中,在吸收保色液后,纹理快速收紧,有助于提高保色效果;
(5)在调味处理之前进行风干处理,将保色处理过的海鱼进行风干,提高鱼肉的紧实度和口感,同时也能使保色液干结在鱼肉及其纹理中,能够有效提高鱼肉的保色效果;
(6)炖料中加入猪骨、羊骨和土鸡,增加炖汤的健康脂肪含量,提高炖汤的鲜度,同时加入淮山药、黄栀子和猴头菇,提高产品的营养价值和食疗作用,淮山药能够健脾补肺,含有大量的优质蛋白,猴头菇也有健脾养胃、安神、抗癌的功效,三者结合能够有效提供实用者的消化和脾胃功能;炖料中还添加了柠檬干调节风味,炖料中营养丰富、食疗价值高;
(7)在炖制过程中,使用荷叶和香茅将海鱼包裹起来炖制,不仅能够有效的保证海鱼的完整,同时荷叶具有独特的清香,能够有效提高产品的风味,同时荷叶还具有降脂、抗氧化的功能,香茅具有柠檬香气,也具有助消化的作用,在灌装速食产品中增加荷叶和香茅也能增加产品特色。
具体实施方式
实施例1:
包括如下步骤:
S1:清洗处理:选取新鲜的海鱼,去头、鳞、内脏,将海鱼腹中的黑膜去除干净,清洗后沥干水分;
S2:一步去腥处理:将步骤S1中的海鱼表面涂抹去腥盐,用去腥盐对海鱼表面进行按摩搓洗,搓洗30秒后将海鱼表面的去腥盐冲洗干净,沥干备用; S3、二步去腥处理:将步骤S2中的海鱼放置于脱腥液中浸泡20分钟,沥干备用;
S4:保色处理:将步骤S3中所得的海鱼放置于蒸制5min,随后海鱼放置于 35~50℃保色液中进行保色处理,浸泡25min;
S5:风干处理:将进行过保色处理的海鱼放置于通风处进行风干18h,中间进行翻面两次;
S6:调味处理:将经过上述步骤S5的海鱼放置于调味液中进行调味,浸泡 45minl;
S7:炖料准备:将猪骨25份、羊骨20份、土鸡10~15份、淮山药5份、海带8份、猴头菇1.2份、生姜5份、酱油15份、食盐4份、砂糖3份、柠檬干1.2份、豆蔻0.8份、陈皮3份、花椒3份、小茴香3份、黄栀子3 份、迷迭香3份、甘草3份,加入上述材料比重3倍的水,熬煮4h;
S8:炖制:步骤S6中得到的海鱼用荷叶进行包裹,用香茅将荷叶进行捆绑固定,将包裹后的海鱼分层放入到S7中得到的炖料中进行炖制,文火炖 35min;
S9:包装:将步骤S8中得到的荷叶包裹的海鱼,放入消毒干净的瓦罐中密封;
S10:杀菌处理:对步骤S9中得到的瓦罐鱼进行杀菌处理。
所述的步骤S2中的去腥盐的制备方法为:将细盐放入干的砂锅中,小火将细盐焙至80℃,向细盐中加入花椒、胡椒、姜丝、茶叶、干辣椒进行烘炒,炒出香味,细盐微微发黄即可,晾凉备用。
所述的去腥盐是由下列组分按重量百分比进行配置:细盐95%、花椒2.5%、胡椒0.5%、姜丝1.5%、茶叶0.4%、干辣椒0.1%。
所述的步骤S3中的脱腥液是由下列组分按重量百分比进行配制:炒麦芽1%,橘皮2.5%、鲜柠檬3.5%、料酒2%、高度白酒1.2%、姜汁1%、食醋1.2%、甜酒曲0.5%,余量为水,且各组分的重量百分比之和为100%。
所述的保色液的由以下重量比的材料制成:甘草8份、桂圆1.2份、茉莉花茶7份、黄栀子8份。
所述的保色液制备方法为:将甘草、桂圆、茉莉花茶和黄栀子放入容器中,加入没过上述材料的水,浸泡2.5h;将上述甘草、桂圆、茉莉花茶和黄栀子包入纱布包中,将纱布包放入清水中进行清洗、揉搓,反复清洗3次;将全部的清洗水放入煮锅中进行熬煮2h,熬煮完成后晾凉,制成保色液,使用前加入冰块备用。
所述的清洗水重量应为保色液全部材料重量的11倍,熬煮完成后得到的保色液重量应为保色液全部材料中的8倍。
所述的海鱼为黄鱼。
实施例2:
包括如下步骤:
S1:清洗处理:选取新鲜的海鱼,去头、鳞、内脏,将海鱼腹中的黑膜去
除干净,清洗后沥干水分;
S2:一步去腥处理:将步骤S1中的海鱼表面涂抹去腥盐,用去腥盐对海鱼表面进行按摩搓洗,搓洗15秒后将海鱼表面的去腥盐冲洗干净,沥干备用;
S3、二步去腥处理:将步骤S2中的海鱼放置于脱腥液中浸泡10分钟,沥
干备用;
S4:保色处理:将步骤S3中所得的海鱼放置于蒸制2min,随后海鱼放置于 35~50℃保色液中进行保色处理,浸泡15min;
S5:风干处理:将进行过保色处理的海鱼放置于通风处进行风干12h,中间
进行翻面两次;
S6:调味处理:将经过上述步骤S5的海鱼放置于调味液中进行调味,浸泡 25minl;
S7:炖料准备:将猪骨15份、羊骨15份、土鸡10份、淮山药3份、海带5份、猴头菇0.5份、生姜2份、酱油8份、食盐3份、砂糖1份、柠檬干 0.5份、豆蔻0.5份、陈皮1份、花椒1份、小茴香1份、黄栀子1份、迷迭香1份、甘草1份,加入上述材料比重2倍的水,熬煮3h;
S8:炖制:步骤S6中得到的海鱼用荷叶进行包裹,用香茅将荷叶进行捆绑固定,将包裹后的海鱼分层放入到S7中得到的炖料中进行炖制,文火炖制 20min;
S9:包装:将步骤S8中得到的荷叶包裹的海鱼,放入消毒干净的瓦罐中密封;
S10:杀菌处理:对步骤S9中得到的瓦罐鱼进行杀菌处理。
所述的步骤S2中的去腥盐的制备方法为:将细盐放入干的砂锅中,小火将细盐焙至60℃,向细盐中加入花椒、胡椒、姜丝、茶叶、干辣椒进行烘炒,炒出香味,细盐微微发黄即可,晾凉备用。
所述的去腥盐是由下列组分按重量百分比进行配置:细盐90~95%、花椒 2.5%、胡椒0.5%、姜丝1.5%、茶叶0.4%、干辣椒0.1%。
所述的步骤S3中的脱腥液是由下列组分按重量百分比进行配制:炒麦芽 0.5%,橘皮1%、鲜柠檬2%、料酒1%、高度白酒0.5%、姜汁0.5%、食醋0.5%、甜酒曲0.2%,余量为水,且各组分的重量百分比之和为100%。
所述的保色液的由以下重量比的材料制成:甘草5份、桂圆0.5份、茉莉花茶3份、黄栀子3份。
所述的保色液制备方法为:将甘草、桂圆、茉莉花茶和黄栀子放入容器中,加入没过上述材料的水,浸泡1h;将上述甘草、桂圆、茉莉花茶和黄栀子包入纱布包中,将纱布包放入清水中进行清洗、揉搓,反复清洗3次;将全部的清洗水放入煮锅中进行熬煮2h,熬煮完成后晾凉,制成保色液,使用前加入冰块备用。
所述的清洗水重量应为保色液全部材料重量的8倍,熬煮完成后得到的保色液重量应为保色液全部材料中的5倍。
所述的海鱼为带鱼。
实施例3:
包括如下步骤:
S1:清洗处理:选取新鲜的海鱼,去头、鳞、内脏,将海鱼腹中的黑膜去
除干净,清洗后沥干水分;
S2:一步去腥处理:将步骤S1中的海鱼表面涂抹去腥盐,用去腥盐对海鱼表面进行按摩搓洗,搓洗20秒后将海鱼表面的去腥盐冲洗干净,沥干备用;
S3、二步去腥处理:将步骤S2中的海鱼放置于脱腥液中浸泡15分钟,沥
干备用;
S4:保色处理:将步骤S3中所得的海鱼放置于蒸制3min,随后海鱼放置于 40℃保色液中进行保色处理,浸泡20min;
S5:风干处理:将进行过保色处理的海鱼放置于通风处进行风干15h,中间
进行翻面两次;
S6:调味处理:将经过上述步骤S5的海鱼放置于调味液中进行调味,浸泡 35minl;
S7:炖料准备:将猪骨20份、羊骨18份、土鸡12份、淮山药4份、海带 6份、猴头菇1份、生姜3份、酱油12份、食盐3份、砂糖2份、柠檬干1份、豆蔻0.6份、陈皮2份、花椒2份、小茴香2份、黄栀子2份、迷迭香2份、甘草2份,加入上述材料比重3倍的水,熬煮4h;
S8:炖制:步骤S6中得到的海鱼用荷叶进行包裹,用香茅将荷叶进行捆绑固定,将包裹后的海鱼分层放入到S7中得到的炖料中进行炖制,文火炖制 30min;
S9:包装:将步骤S8中得到的荷叶包裹的海鱼,放入消毒干净的瓦罐中密封;
S10:杀菌处理:对步骤S9中得到的瓦罐鱼进行杀菌处理。
所述的步骤S2中的去腥盐的制备方法为:将细盐放入干的砂锅中,小火将细盐焙至70℃,向细盐中加入花椒、胡椒、姜丝、茶叶、干辣椒进行烘炒,炒出香味,细盐微微发黄即可,晾凉备用。
所述的去腥盐是由下列组分按重量百分比进行配置:细盐95%、花椒5%、胡椒0.8%、姜丝3.2%、茶叶0.6%、干辣椒0.4%。
所述的步骤S3中的脱腥液是由下列组分按重量百分比进行配制:炒麦芽1%,橘皮2.5%、鲜柠檬3.5%、料酒2%、高度白酒1.2%、姜汁1%、食醋1.2%、甜酒曲0.5%,余量为水,且各组分的重量百分比之和为100%。
所述的保色液的由以下重量比的材料制成:甘草6份、桂圆1份、茉莉花茶5份、黄栀子6份。
所述的保色液制备方法为:将甘草、桂圆、茉莉花茶和黄栀子放入容器中,加入没过上述材料的水,浸泡2h;将上述甘草、桂圆、茉莉花茶和黄栀子包入纱布包中,将纱布包放入清水中进行清洗、揉搓,反复清洗3次;将全部的清洗水放入煮锅中进行熬煮1.5h,熬煮完成后晾凉,制成保色液,使用前加入冰块备用。
所述的清洗水重量应为保色液全部材料重量的10倍,熬煮完成后得到的保色液重量应为保色液全部材料中的6倍。
所述的海鱼为沙丁鱼。
通过本申请的即食型瓦罐鱼生产方法生产的瓦罐鱼,不仅没有腥味,还具有荷叶的清香,鱼肉完整、肉质紧实,口感筋道;富含多种营养和中药材,具有较高的食疗价值;无任何化学添加剂的添加,用料健康,能够促进食用者的身体健康,具有理气健脾,消食化积的功效,也能促进本品中营养的吸收。
上述具体实施方式仅是本发明的具体个案,本发明的专利保护范围包括但不限于上述具体实施方式的产品形态和式样,任何符合本发明权利要求书的一种即食型瓦罐鱼生产方法且任何所属技术领域的普通技术人员对其所做的适当变化或修饰,皆应落入本发明的专利保护范围。
Claims (9)
1.一种即食型瓦罐鱼生产方法,其特征在于:包括如下步骤:
S1:清洗处理:选取新鲜的海鱼,去头、鳞、内脏,将海鱼腹中的黑膜去除干净,清洗后沥干水分;
S2:一步去腥处理:将步骤S1中的海鱼表面涂抹去腥盐,用去腥盐对海鱼表面进行按摩搓洗,搓洗15~30秒后将海鱼表面的去腥盐冲洗干净,沥干备用;
S3、二步去腥处理:将步骤S2中的海鱼放置于脱腥液中浸泡10~20分钟,沥干备用;
S4:保色处理:将步骤S3中所得的海鱼放置于蒸制2~5min,随后海鱼放置于35~50℃保色液中进行保色处理,浸泡15~25min;
S5:风干处理:将进行过保色处理的海鱼放置于通风处进行风干12~18h,中间进行翻面两次;
S6:调味处理:将经过上述步骤S5的海鱼放置于调味液中进行调味,浸泡25~45minl;
S7:炖料准备:将猪骨15~25份、羊骨15~20份、土鸡10~15份、淮山药3~5份、海带5~8份、猴头菇0.5~1.2份、生姜2~5份、酱油8~15份、食盐3~4份、砂糖1~3份、柠檬干0.5~1.2份、豆蔻0.5~0.8份、陈皮1~3份、花椒1~3份、小茴香1~3份、黄栀子1~3份、迷迭香1~3份、甘草1~3份,加入上述材料比重2~3倍的水,熬煮3~4h;
S8:炖制:步骤S6中得到的海鱼用荷叶进行包裹,用香茅将荷叶进行捆绑固定,将包裹后的海鱼分层放入到S7中得到的炖料中进行炖制,文火炖制20~35min;
S9:包装:将步骤S8中得到的荷叶包裹的海鱼,放入消毒干净的瓦罐中密封;
S10:杀菌处理:对步骤S9中得到的瓦罐鱼进行杀菌处理。
2.根据权利要求1所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的步骤S2中的去腥盐的制备方法为:将细盐放入干的砂锅中,小火将细盐焙至60~80℃,向细盐中加入花椒、胡椒、姜丝、茶叶、干辣椒进行烘炒,炒出香味,细盐微微发黄即可,晾凉备用。
3.根据权利要求2所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的去腥盐是由下列组分按重量百分比进行配置:细盐90~95%、花椒2.5~5%、胡椒0.5~0.8%、姜丝1.5~3.2%、茶叶0.4~0.6%、干辣椒0.1~0.4%。
4.根据权利要求1所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的步骤S3中的脱腥液是由下列组分按重量百分比进行配制:炒麦芽0.5~1%,橘皮1~2.5%、鲜柠檬2~3.5%、料酒1~2%、高度白酒0.5~1.2%、姜汁0.5~1%、食醋0.5~1.2%、甜酒曲0.2~0.5%,余量为水,且各组分的重量百分比之和为100%。
5.根据权利要求1所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的保色液的由以下重量比的材料制成:甘草5~8份、桂圆0.5~1.2份、茉莉花茶3~7份、黄栀子3~8份。
6.根据权利要求5所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的保色液制备方法为:将甘草、桂圆、茉莉花茶和黄栀子放入容器中,加入没过上述材料的水,浸泡1~2.5h;将上述甘草、桂圆、茉莉花茶和黄栀子包入纱布包中,将纱布包放入清水中进行清洗、揉搓,反复清洗2~3次;将全部的清洗水放入煮锅中进行熬煮1~2h,熬煮完成后晾凉,制成保色液,使用前加入冰块备用。
7.根据权利要求6所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的清洗水重量应为保色液全部材料重量的8~11倍,熬煮完成后得到的保色液重量应为保色液全部材料中的5~8倍。
8.根据权利要求1所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的步骤S7中使用材料按如下重量份组成:将猪骨25份、羊骨15份、土鸡15份、淮山药5份、海带8份、猴头菇1份、生姜3份、酱油10份、食盐4份、砂糖3份、柠檬干1份、豆蔻0.8份、陈皮1份、花椒3份、小茴香3份、黄栀子2份、迷迭香3份、甘草1份,加入上述材料比重3倍的水。
9.根据权利要求1所述的一种即食型瓦罐鱼生产方法,其特征在于:所述的海鱼为带鱼、黄鱼、沙丁鱼、马面鱼、鲳鱼、鲅鱼、三文鱼、黑头鱼、多宝鱼、金枪鱼、石斑鱼、鳕鱼、针良鱼。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110225120.1A CN112890123A (zh) | 2021-03-01 | 2021-03-01 | 一种即食型瓦罐鱼生产方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110225120.1A CN112890123A (zh) | 2021-03-01 | 2021-03-01 | 一种即食型瓦罐鱼生产方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112890123A true CN112890123A (zh) | 2021-06-04 |
Family
ID=76108323
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110225120.1A Pending CN112890123A (zh) | 2021-03-01 | 2021-03-01 | 一种即食型瓦罐鱼生产方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112890123A (zh) |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3153752U (ja) * | 2006-02-28 | 2009-09-17 | 日本水産株式会社 | 魚類缶詰 |
CN102813226A (zh) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | 一种健胃乌梅鸭肉酥及其加工方法 |
CN103054081A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鳀鱼即食罐头的制备工艺 |
CN103053665A (zh) * | 2012-09-19 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鳀鱼干制工艺 |
CN106072010A (zh) * | 2016-06-14 | 2016-11-09 | 安徽艳平农产品加工有限公司 | 一种荷叶鱼的制备方法 |
-
2021
- 2021-03-01 CN CN202110225120.1A patent/CN112890123A/zh active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP3153752U (ja) * | 2006-02-28 | 2009-09-17 | 日本水産株式会社 | 魚類缶詰 |
CN102813226A (zh) * | 2012-08-09 | 2012-12-12 | 安徽香泉湖禽业有限公司 | 一种健胃乌梅鸭肉酥及其加工方法 |
CN103054081A (zh) * | 2012-08-09 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鳀鱼即食罐头的制备工艺 |
CN103053665A (zh) * | 2012-09-19 | 2013-04-24 | 浙江省海洋开发研究院 | 一种鳀鱼干制工艺 |
CN106072010A (zh) * | 2016-06-14 | 2016-11-09 | 安徽艳平农产品加工有限公司 | 一种荷叶鱼的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
Li et al. | Traditional Chinese food technology and cuisine. | |
CN102669642B (zh) | 一种腌菜复合型骨汤肉酱的加工方法 | |
CN108185384B (zh) | 一种酸菜鱼佐料及其制备方法 | |
CN105105213A (zh) | 即食香辣鱼及制备方法 | |
KR100454229B1 (ko) | 진공조리 굴가공품의 제조방법 | |
CN104757606A (zh) | 一种茶熏鱼及其制作方法 | |
CN103300420A (zh) | 火锅味鱼干的加工工艺 | |
CN109105777A (zh) | 一种可长时间保存即取即食的熟醉蟹及其制备方法 | |
CN102273660B (zh) | 一种改善淡水鱼休闲制品感官品质的加工方法 | |
CN106974213A (zh) | 一种即食鲢鱼片的制备方法 | |
CN106261695A (zh) | 一种方便粽的制作方法 | |
KR101852959B1 (ko) | 진공 포장된 장기보관용 통조림 삼계탕 및 그 제조방법 | |
CN104855904A (zh) | 一种方便型雪豆酸菜及其制备方法 | |
KR100515973B1 (ko) | 식품 보존제 조성물 및 이를 포함하는 식품 | |
KR101919656B1 (ko) | 물회 육수의 제조방법 | |
CN106174061A (zh) | 一种玫瑰美容养颜牛肉干及其制备方法 | |
CN106538984B (zh) | 一种梅汁糟卤蛋及其制备方法 | |
CN112890123A (zh) | 一种即食型瓦罐鱼生产方法 | |
CN110050965B (zh) | 一种鱿鱼丸制作方法 | |
CN1324985C (zh) | 一种即食保鲜豆腐及其加工方法 | |
CN110959826A (zh) | 一种风味榨菜及其制备方法 | |
CN108740838A (zh) | 一种常温贮藏即食调理风味鱼豆腐干的制作方法 | |
KR20020021942A (ko) | 즉석 포장용 닭죽의 제조 방법 | |
KR102627158B1 (ko) | 함초백차로 숙성시킨 새우젓의 제조방법 | |
KR100665224B1 (ko) | 바지락죽 조성물 및 그의 제조방법 |
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: 20210604 |
|
RJ01 | Rejection of invention patent application after publication |