CN114794408A - Processing technology of quick-frozen slurry-free fish slices - Google Patents
Processing technology of quick-frozen slurry-free fish slices Download PDFInfo
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- CN114794408A CN114794408A CN202210564240.9A CN202210564240A CN114794408A CN 114794408 A CN114794408 A CN 114794408A CN 202210564240 A CN202210564240 A CN 202210564240A CN 114794408 A CN114794408 A CN 114794408A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims description 17
- 238000007710 freezing Methods 0.000 claims description 12
- 230000008014 freezing Effects 0.000 claims description 12
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000007788 liquid Substances 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 8
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 4
- 235000019820 disodium diphosphate Nutrition 0.000 claims description 4
- GYQBBRRVRKFJRG-UHFFFAOYSA-L disodium pyrophosphate Chemical compound [Na+].[Na+].OP([O-])(=O)OP(O)([O-])=O GYQBBRRVRKFJRG-UHFFFAOYSA-L 0.000 claims description 4
- 239000005457 ice water Substances 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 239000001103 potassium chloride Substances 0.000 claims description 4
- 235000011164 potassium chloride Nutrition 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 4
- 235000017550 sodium carbonate Nutrition 0.000 claims description 4
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 4
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 4
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 4
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 4
- 241001597062 Channa argus Species 0.000 claims description 3
- 241000252230 Ctenopharyngodon idella Species 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 235000019483 Peanut oil Nutrition 0.000 claims description 2
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 2
- 239000000944 linseed oil Substances 0.000 claims description 2
- 235000021388 linseed oil Nutrition 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 claims description 2
- 239000004006 olive oil Substances 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims description 2
- 239000000312 peanut oil Substances 0.000 claims description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 4
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 4
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 4
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 238000012986 modification Methods 0.000 description 4
- 230000036528 appetite Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 206010019233 Headaches Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000004310 lactic acid Substances 0.000 description 2
- 235000014655 lactic acid Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000021108 sauerkraut Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000624562 Cololabis saira Species 0.000 description 1
- 241001356458 Gonorynchus greyi Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000009990 desizing Methods 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Marine Sciences & Fisheries (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing technology of quick-frozen slurry-free fish fillets. The fish fillets produced by the process are fresh and cool in appearance, smooth and tender in taste, not easy to desize and dehydrate after unfreezing, stable in quality and taste, and very suitable for prefabricated vegetable enterprises and mass production in a central kitchen.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing technology of quick-frozen slurry-free fish fillets.
Background
Sauerkraut fish, also known as sour soup fish, is a classic dish from Chongqing, known for its unique flavor and unique cooking technique. Popular in the last 90 s of the century is one of the open-circuit pioneers of Chongqing Jianghu vegetables. The pickled Chinese cabbage fish is prepared by taking grass carp as a main material and adding food materials such as pickled vegetables and the like in a boiling way, and is sour, hot and delicious in taste; the fish is rich in high-quality protein and can provide rich nutrition such as protein, mineral substances and the like for people; the lactic acid in the pickled Chinese cabbage can promote the absorption of the iron element by the human body and can increase the appetite of the human body.
The main material fish of the Chinese sauerkraut fish contains rich high-quality protein, the human body digestibility can reach 96%, and essential amino acid, mineral substances, vitamin A and vitamin D can be supplied to the human body; the fat of the fish is mostly unsaturated fatty acid, which can well reduce cholesterol and prevent arteriosclerosis and coronary heart disease, therefore, eating more fish can keep healthy and long life. The lactic acid in the pickled Chinese cabbage can stimulate appetite, refresh, sober up and remove greasiness, can also stimulate appetite, help digestion and promote the absorption of iron element by human body. Meanwhile, the nutritional ingredients contained in the pickled Chinese cabbage are not easy to lose. It is especially suitable for patients with asthenia, headache due to wind deficiency, hypertension due to hyperactivity of liver-yang, headache, chronic malaria, and cardiovascular diseases.
When the fish fillet prefabricated product is processed and processed in a food factory, the process is not uniform, the taste is not stable, and the problems of desizing, dehydration, reddening and blackening, fragile fish fillet and the like frequently occur.
Disclosure of Invention
The invention aims to overcome the problems and provides a processing technology of quick-frozen slurry-free fish fillets. In order to achieve the purpose, the invention adopts the following technical scheme:
a processing technology of quick-frozen slurry-free fish fillets comprises the following steps:
s1, preparing an acidity regulator
Weighing sodium bicarbonate, sodium carbonate, potassium chloride and edible salt according to a proportion, and adding ice water for dissolving;
s2, preparing seasoning pickling liquid
Weighing starch, water, a compound water retention agent, salt, white sugar and oil according to a certain proportion;
s3, acidity adjustment
Putting the fillets into an acidity regulator, and soaking for 3-12h, wherein the temperature is kept at 0-10 ℃ in the soaking process;
s4, pickling
After the fillets are soaked, fishing out the fillets, draining water, then putting the fillets into a vacuum rolling machine, a stirrer or a pickling cylinder, adding seasoning pickling liquid, stirring uniformly, and then refrigerating and storing for 4-24h at the refrigerating temperature of 0-10 ℃;
s5, quick freezing
Packaging the pickled fish fillets, quickly freezing at the central temperature of less than-18 ℃, and putting into a cold storage after quick freezing.
As an improvement, the proportion of the materials of the salting liquid (based on the weight of the salted fish fillets) in the step S2 is as follows:
2 to 10 percent of starch, 1 to 30 percent of water, 0.1 to 2 percent of compound water retention agent, 0.1 to 1.5 percent of salt, 0.1 to 1.5 percent of white sugar and 1 to 3 percent of oil.
As a modification, the compound moisture retention agent in the step S2 comprises a mixed product of one or more of sodium tripolyphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate.
As a modification, the oil in step S2 is selected from one or more of soybean oil, peanut oil, corn oil, rapeseed oil, olive oil and linseed oil.
As an improvement, the fish slices are selected from one of snakehead, Qingjiang fish, Pacific saury and grass carp.
The invention has the advantages that:
the fish fillets produced by the process are fresh and cool in appearance, smooth and tender in taste, not easy to desize and dehydrate after unfreezing, stable in quality and taste, and very suitable for dish preparation enterprises and the central kitchen for mass production.
Detailed Description
The present invention will be described in detail and specifically with reference to the following examples so as to facilitate the understanding of the present invention, but the following examples do not limit the scope of the present invention.
Example 1
The embodiment discloses a processing technology of quick-frozen slurry-free fish fillets, which comprises the following steps:
s1, preparing an acidity regulator
Weighing sodium bicarbonate, sodium carbonate, potassium chloride and edible salt according to a proportion, and adding ice water for dissolving;
s2, preparing seasoning pickling liquid
Preparing according to the proportion (by weight of the salted fish slices): 2% of starch, 5% of water, 0.1% of compound water retention agent, 0.1% of salt, 0.1% of white sugar and 1% of oil;
s3, acidity adjustment
Putting the fillets into an acidity regulator, and soaking for 12h, wherein the temperature is kept at 0-10 ℃ in the soaking process;
s4, pickling
After the fillets are soaked, fishing out the fillets, draining water, then putting the fillets into a vacuum rolling machine, a stirrer or a pickling cylinder, adding seasoning pickling liquid, stirring uniformly, and then refrigerating and storing for 24 hours at the refrigerating temperature of 0-10 ℃;
s5, quick freezing
Packaging the pickled fish fillets, quickly freezing at the central temperature of less than-18 ℃, and putting into a cold storage after quick freezing.
In the embodiment, the compound water retention agent is sodium tripolyphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate. In step S2, soybean oil is used as the oil. The fish fillet is made of snakehead.
Example 2
The embodiment discloses a processing technology of quick-frozen slurry-free fish fillets, which comprises the following steps:
s1, preparing an acidity regulator
Weighing sodium bicarbonate, sodium carbonate, potassium chloride and edible salt according to a proportion, and adding ice water for dissolving;
s2, preparing seasoning pickling liquid
Preparing according to the proportion (by weight of the salted fish slices): 10% of starch, 30% of water, 2% of compound water retention agent, 1.5% of salt, 1.5% of white sugar and 3% of oil;
s3, acidity adjustment
Putting the fillets into an acidity regulator, and soaking for 12h, wherein the temperature is kept at 0-10 ℃ in the soaking process;
s4, pickling
After the fillets are soaked, fishing out the fillets, draining water, then putting the fillets into a vacuum rolling machine, a stirrer or a pickling cylinder, adding seasoning pickling liquid, stirring uniformly, and then refrigerating and storing for 24 hours at the refrigerating temperature of 0-10 ℃;
s5, quick freezing
Packaging the pickled fish fillets, quickly freezing at the central temperature of less than-18 ℃, and putting into a cold storage after quick freezing.
In the embodiment, the compound water retention agent is sodium tripolyphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate. In step S2, corn oil is used as the oil. The fish slice is Bass sand fish slice.
The embodiments of the present invention have been described in detail above, but they are merely exemplary, and the present invention is not equivalent to the above described embodiments. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, it is intended that all equivalent alterations and modifications be included within the scope of the invention, without departing from the spirit and scope of the invention.
Claims (5)
1. A processing technology of quick-frozen slurry-free fish fillets is characterized by comprising the following steps:
s1, preparing an acidity regulator
Weighing sodium bicarbonate, sodium carbonate, potassium chloride and edible salt according to a proportion, and adding ice water for dissolving;
s2, preparing seasoning pickling liquid
Weighing starch, water, a compound water retention agent, salt, white sugar and oil according to a certain proportion;
s3, acidity adjustment
Putting the fillets into an acidity regulator, and soaking for 3-12h, wherein the temperature is kept at 0-10 ℃ in the soaking process;
s4, pickling
After the fillets are soaked, fishing out the fillets, draining water, then putting the fillets into a vacuum rolling machine, a stirrer or a pickling cylinder, adding seasoning pickling liquid, stirring uniformly, and then refrigerating and storing for 4-24h at the refrigerating temperature of 0-10 ℃;
s5, quick freezing
Packaging the pickled fish fillets, quickly freezing at the central temperature of less than-18 ℃, and putting into a cold storage after quick freezing.
2. The processing technology of quick-frozen slurry-free fish slices as claimed in claim 1, wherein the proportion of the pickling liquid (based on the weight of the pickled fish slices) in step S2 is as follows:
2 to 10 percent of starch, 1 to 30 percent of water, 0.1 to 2 percent of compound water retention agent, 0.1 to 1.5 percent of salt, 0.1 to 1.5 percent of white sugar and 1 to 3 percent of oil.
3. The processing technology of the quick-frozen slurry-free fish fillet as claimed in claim 1, wherein the compound moisture retention agent in the step S2 comprises one or more of sodium tripolyphosphate, sodium pyrophosphate and disodium dihydrogen pyrophosphate.
4. The process of claim 1, wherein in step S2, the oil is selected from one or more of soybean oil, peanut oil, corn oil, rapeseed oil, olive oil, and linseed oil.
5. The processing technology of the quick-frozen slurry-free fish fillet as claimed in claim 1, wherein the fish fillet is one of snakehead, Qingjiang fish, Bashan fish and grass carp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210564240.9A CN114794408A (en) | 2022-05-23 | 2022-05-23 | Processing technology of quick-frozen slurry-free fish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210564240.9A CN114794408A (en) | 2022-05-23 | 2022-05-23 | Processing technology of quick-frozen slurry-free fish slices |
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| Publication Number | Publication Date |
|---|---|
| CN114794408A true CN114794408A (en) | 2022-07-29 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210564240.9A Pending CN114794408A (en) | 2022-05-23 | 2022-05-23 | Processing technology of quick-frozen slurry-free fish slices |
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| Country | Link |
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| CN (1) | CN114794408A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115349608A (en) * | 2022-08-16 | 2022-11-18 | 广东环球水产食品有限公司 | Preparation method of frozen non-starched pickled Chinese cabbage fish fillet prefabricated dish |
| CN116636556A (en) * | 2022-12-26 | 2023-08-25 | 麦恺胜(上海)食品有限公司 | Water-retaining agent for aquatic product processing and application method thereof |
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| CN109007648A (en) * | 2018-08-21 | 2018-12-18 | 杭州众香科技有限公司 | A method of improving freezing conditioning fillet |
| CN110876407A (en) * | 2019-12-11 | 2020-03-13 | 厦门闽得友食品科技有限公司 | Compound acidity regulator and preparation process thereof |
| CN111567760A (en) * | 2020-05-28 | 2020-08-25 | 海南蔚蓝海洋食品有限公司 | Non-starching fish slice and preparation method thereof |
| CN111631360A (en) * | 2020-06-28 | 2020-09-08 | 茂名新洲海产有限公司 | Preparation method of strong-toughness tilapia mossambica slip |
| CN114176199A (en) * | 2021-11-15 | 2022-03-15 | 湖北省兴发磷化工研究院有限公司 | Processing method for improving and conditioning meat quality of grass carp with back opened |
-
2022
- 2022-05-23 CN CN202210564240.9A patent/CN114794408A/en active Pending
Patent Citations (6)
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| CN108740840A (en) * | 2018-06-20 | 2018-11-06 | 信良记食品科技（北京）有限公司 | A kind of production method of the quick-frozen flavouring fish block of Tilapia mossambica |
| CN109007648A (en) * | 2018-08-21 | 2018-12-18 | 杭州众香科技有限公司 | A method of improving freezing conditioning fillet |
| CN110876407A (en) * | 2019-12-11 | 2020-03-13 | 厦门闽得友食品科技有限公司 | Compound acidity regulator and preparation process thereof |
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| CN115349608A (en) * | 2022-08-16 | 2022-11-18 | 广东环球水产食品有限公司 | Preparation method of frozen non-starched pickled Chinese cabbage fish fillet prefabricated dish |
| CN116636556A (en) * | 2022-12-26 | 2023-08-25 | 麦恺胜(上海)食品有限公司 | Water-retaining agent for aquatic product processing and application method thereof |
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