CN104351847A - Processing method of flavored fish with fermented black beans - Google Patents
Processing method of flavored fish with fermented black beans Download PDFInfo
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- CN104351847A CN104351847A CN201410721864.2A CN201410721864A CN104351847A CN 104351847 A CN104351847 A CN 104351847A CN 201410721864 A CN201410721864 A CN 201410721864A CN 104351847 A CN104351847 A CN 104351847A
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- fish
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- soya bean
- fermented soya
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 107
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 241001107116 Castanospermum australe Species 0.000 title abstract 2
- 235000021279 black bean Nutrition 0.000 title abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000012267 brine Substances 0.000 claims abstract description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 7
- 239000008280 blood Substances 0.000 claims abstract description 4
- 210000004369 blood Anatomy 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 4
- 210000001835 viscera Anatomy 0.000 claims abstract description 4
- 238000007710 freezing Methods 0.000 claims abstract description 3
- 230000008014 freezing Effects 0.000 claims abstract description 3
- 235000010469 Glycine max Nutrition 0.000 claims description 62
- 244000068988 Glycine max Species 0.000 claims description 52
- 239000000796 flavoring agent Substances 0.000 claims description 36
- 235000019634 flavors Nutrition 0.000 claims description 36
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 241001131796 Botaurus stellaris Species 0.000 claims description 10
- 229910052736 halogen Inorganic materials 0.000 claims description 10
- 150000002367 halogens Chemical class 0.000 claims description 10
- 235000021110 pickles Nutrition 0.000 claims description 10
- 235000021419 vinegar Nutrition 0.000 claims description 10
- 239000000052 vinegar Substances 0.000 claims description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000021323 fish oil Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000005057 refrigeration Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000000630 rising effect Effects 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 3
- 238000009924 canning Methods 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241000191442 Tenualosa reevesii Species 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002918 waste heat Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a processing method of flavored fish with fermented black beans. The method comprises the following steps: a, slaughtering a fresh fish, removing internal organs, fins, tail and scales, rinsing the fish in clean water to remove fish blood, and draining the fish; b, curing the fish in a brine curing tank for 10-24h; c, roasting the cured fish at 55-65 DEG C for 4h, increasing roasting temperature to 85-90 DEG C and roasting the fish for 2h; d, cooling the roasted fish to normal temperature by virtue of air, and freezing and refrigerating the fish in a refrigerator; e, taking the refrigerated fish out of the refrigerator, drying and unfreezing the fish at normal temperature until the fish becomes soft; f, adding the unfrozen fish in a high-temperature baking room, gradually increasing temperature to 180-220 DEG C, preserving the heat and baking for 10-20min; g, rapidly taking out the baked fish and soaking the fish in prepared flavoring brine for 10-30min; h, taking out the fish and baking the fish once again in the oven at 220-230 DEG C for 15-20min; and i, canning the fish.
Description
Technical field
The present invention relates to a kind of soya beans with distinctive flavour fish processing method.
Background technology
Present soya beans with distinctive flavour fish products kind is a lot, and manner of packing is various, because its holding time is long, there is flavour, instant and deeply liking by consumer.The processing method of soya beans with distinctive flavour fish in the market all uses fry step.Fragrant through fried fish shortcake, be then difficult to there is crisp Flavor without fried fish.But, a large amount of harmful substances can be produced amass on the flesh of fish in frying course, can consumer be endangered healthy; Meanwhile, a large amount of waste oil can be produced in this road technique, increase production cost.
Summary of the invention
The processing method of the soya beans with distinctive flavour fish that the production cost that the object of the present invention is to provide a kind of existing crisp Flavor can overcome again fried defect is low, healthy.
In order to solve the problems of the technologies described above, soya beans with distinctive flavour fish processing method of the present invention comprises the steps:
A. arrange: fresh fish is slaughtered, removes internal organ, fin, fish tail, fish scale, remove fish blood with clear water drift, drain;
B. pickle: the fish put in order is put into marinating pond and pickles 10-24 hour;
C. low-temperature bake: point two sections of bakings, first toasts under the fish 55-65 DEG C condition of pickling 4 hours, and then baking temperature is raised to 85-90 DEG C of baking 2 hours;
D. cool, quick-frozen: by through the good fish of low-temperature bake by air cooling to normal temperature, be then placed in freezer quick-frozen and refrigerate again;
E. thaw: take out the fish normal temperature refrigerated from freezer under, drying is thawed to the deliquescing of fish body;
F. high-temperature baking: the fish after thawing is put into high temperature barn, raised temperature is to constant during 180-220 DEG C gradually, baking 10-20 minute;
G. boil in water for a while, then dress with soy, vinegar, etc. halogen: taken out rapidly by the fish good through high-temperature baking in the local flavor bittern poured into and prepare, soak 30-60 second;
H. high temperature redrying: pulling out through boiling in water for a while, then dress with soy, vinegar, etc. the fish after halogen, being reentered into baking box, toasts 15-20 second with 220-230 DEG C;
I. canned: first fermented soya bean to be put into tank, then the fish after redrying is put into tank, then drenched on fish by fermented soya bean oil, then seal sterilization, the weight ratio of fermented soya bean, fish and fermented soya bean oil is 11:9:2.
As preferably, described in pickle in step, in marinating pond, brine strength is 12%, and in pond, temperature is 4 DEG C, pickles 12 hours.Like this, effectively can control microbial reproduction, preserve the quality of fresh fish.
As preferably, in described cooling, fast freezing step, with-36 DEG C of quick-frozens after 10 minutes again with-18 DEG C of refrigerations.Quick-frozen under-36 DEG C of environment, then with-18 DEG C of refrigerations, like this, the ice crystal that the moisture of flesh of fish class is formed is little, can not destroy the tissue fibers of the flesh of fish.
As preferably, in described high heat baking step, constant when baking temperature is increased to 183 DEG C gradually, sound of ripping, tittering, frying, burning, etc the constant continuity baking 10 minutes again when making a sound of the fish oil in fish body.High-temperature baking can harden fish embryo further, increases the local flavor of grilled fish simultaneously, and sound of ripping, tittering, frying, burning, etc the constant continuity baking 10 minutes again when making a sound of the fish oil of baking temperature 183 DEG C time in fish body, its effect is best.
Described local flavor bittern makes with the raw material of following weight portion: 10 parts, Chinese prickly ash, 5 parts, cassia bark, anise 5 parts, 10 parts, ginger, edible salt 100 parts, monosodium glutamate 50 parts, I+G5 part, sugar 50 parts and 5000 parts, water; Preparation method is: the Chinese prickly ash of described weight portion, cassia bark, anise and ginger are put into 110 DEG C, water and boil half an hour, leach spice water, add edible salt, monosodium glutamate, I+G and sugar after cooling.
As preferably, described in boil in water for a while, then dress with soy, vinegar, etc. halogen step, local flavor brine temperature is normal temperature, soaks for 15 seconds.
As preferably, in described high temperature redrying step, baking temperature is 224 DEG C, and baking time was 15 seconds.Under this condition, peculiar taste and the flavous color effects of fixing fish are best.
As preferably, the preparation method of described canned step fermented soya bean used and fermented soya bean oil is, edible vegetable oil is poured in jacketed pan and opens Steam Heating, oil temperature adds fermented soya bean when rising to 120 DEG C, then stirring at low speed, does not have moderate-speed mixer after agglomerated grain when fermented soya bean have scattered, when fermented soya bean moisture is received dry, stop heating after sending distinctive fermented soya bean fragrance, pour separation in screen cloth into and can obtain fermented soya bean and fermented soya bean oil.Like this, the fermented soya bean fragrance of the flesh of fish is denseer purer, and local flavor is more sufficient.
The present invention adopts triphasic roasting mode, not only environment protection health but also can arrive the crisp Flavor of fish fry, and eliminates the cost of frying oils.
Low-temperature bake object removes the moisture in most of fish, ensures the integrality of fish simultaneously, is the key point of product quality.Toast under the fish 55-65 DEG C condition of pickling 4 hours in the ban, the water of in fish 50% can be removed, then baking temperature is raised to 85-90 DEG C of baking 2 hours, anhydrates further, the removing moisture 75% of fish can be made, like this, be convenient to following process.
Boiling in water for a while, then dress with soy, vinegar, etc. halogen, high temperature redrying again after high-temperature baking immediately, is committed step of the present invention.Through long-term test, finding: high temperature baking is the key that product is crisp, is also the key that product special flavour embodies; Take out rapidly after high temperature is roasting, pour in the bittern prepared, pull out after immersion, be reentered into baking box high-temperature baking, in fish, fat reacts with fish protein in an environment of high temperature and can produce fried local flavor; Put into the local flavor bittern of normal temperature when fish bulk temperature reaches more than 180 degree, the flesh of fish is shortcakeization rapidly, and local flavor bittern can enter in the flesh of fish of tight matter simultaneously, increases the mouthfeel of product; Boil in water for a while, then dress with soy, vinegar, etc. the product after halogen through high-temperature baking, product moisture reduces, and color is golden yellow, and be easy to increase the shelf-life, the type shape with macrura reevesii is complete, crispy in taste.Especially it is constant when baking temperature is increased to 183 DEG C gradually, sound of ripping, tittering, frying, burning, etc the constant continuity baking 10 minutes again when making a sound of fish oil in fish body, take out rapidly in the local flavor bittern poured into and prepare, make fish moment crisp, soak and allow the moisture on waste heat evaporate to dryness surface of fish 15 seconds, then with 224 DEG C of 15 seconds of baking, effect is best, now, the fishing gear processed has distinctive crisp Flavor and flavous color and luster.
Several committed step of the present invention is combined closely and is achieved object of the present invention, the existing crisp Flavor of the fish processed, and can overcome fried defect again, production cost is low, and edible healthy.
Detailed description of the invention
Further illustrate the present invention below by embodiment, but content of the present invention is not limited only to this:
Soya beans with distinctive flavour fish processing method of the present invention comprises the steps:
A. arrange: fresh fish is slaughtered, removes internal organ, fin, fish tail, fish scale, remove fish blood with clear water drift, drain;
B. pickle: the fish put in order is put into marinating pond and pickles 12 hours, in marinating pond, brine strength is 12%, in pond, temperature is 4 DEG C;
C. low-temperature bake: point two sections of bakings, first toasts under fish 60 DEG C of conditions of pickling 4 hours, and then baking temperature is raised to 85 DEG C of bakings 2 hours;
D. cool, quick-frozen: by through the good fish of low-temperature bake by air cooling to normal temperature, be then placed in freezer with-36 DEG C of quick-frozens after 10 minutes again with-18 DEG C of refrigerations;
E. thaw: take out the fish normal temperature refrigerated from freezer under, drying is thawed to the deliquescing of fish body;
F. high-temperature baking: the fish after thawing is put into high temperature barn, constant during raised temperature to 183 DEG C gradually, sound of ripping, tittering, frying, burning, etc the constant continuity baking 10 minutes again when making a sound of the fish oil in fish body;
G. halogen is boiled in water for a while, then dress with soy, vinegar, etc.: taken out rapidly in the local flavor bittern poured into and prepare by the fish good through high-temperature baking, under normal temperature, soaked for 15 seconds;
H. high temperature redrying: pulling out through boiling in water for a while, then dress with soy, vinegar, etc. the fish after halogen, being reentered into baking box, toasted for 15 seconds with 224 DEG C;
I. canned: first fermented soya bean to be put into tank, then the fish after redrying is put into tank, then drenched on fish by fermented soya bean oil, then seal sterilization, the weight ratio of fermented soya bean, fish and fermented soya bean oil is 11:9:2.
Sealing sterilization adopts conventional method.
Local flavor bittern makes with the raw material of following weight portion: 10 parts, Chinese prickly ash, 5 parts, cassia bark, anise 5 parts, 10 parts, ginger, edible salt 100 parts, monosodium glutamate 50 parts, I+G5 part, sugar 50 parts and 5000 parts, water; Preparation method is: the Chinese prickly ash of described weight portion, cassia bark, anise and ginger are put into 110 DEG C, water and boil half an hour, leach spice water, add edible salt, monosodium glutamate, I+G and sugar after cooling.
The preparation method of canned step fermented soya bean used and fermented soya bean oil is, edible vegetable oil is poured in jacketed pan and opens Steam Heating, oil temperature adds fermented soya bean when rising to 120 DEG C, then stirring at low speed, moderate-speed mixer after agglomerated grain is not had when fermented soya bean have scattered, when fermented soya bean moisture is received dry, after sending distinctive fermented soya bean fragrance, stop heating, pour separation in screen cloth into and can obtain fermented soya bean and fermented soya bean oil.
Claims (8)
1. a soya beans with distinctive flavour fish processing method, is characterized in that comprising the steps:
A. arrange: fresh fish is slaughtered, removes internal organ, fin, fish tail, fish scale, remove fish blood with clear water drift, drain;
B. pickle: the fish put in order is put into marinating pond and pickles 10-24 hour;
C. low-temperature bake: point two sections of bakings, first toasts under the fish 55-65 DEG C condition of pickling 4 hours, and then baking temperature is raised to 85-90 DEG C of baking 2 hours;
D. cool, quick-frozen: by through the good fish of low-temperature bake by air cooling to normal temperature, be then placed in freezer quick-frozen and refrigerate again;
E. thaw: take out the fish normal temperature refrigerated from freezer under, drying is thawed to the deliquescing of fish body;
F. high-temperature baking: the fish after thawing is put into high temperature barn, raised temperature is to constant during 180-220 DEG C gradually, baking 10-20 minute;
G. boil in water for a while, then dress with soy, vinegar, etc. halogen: taken out rapidly by the fish good through high-temperature baking in the local flavor bittern poured into and prepare, soak 10-30 second;
H. high temperature redrying: pulling out through boiling in water for a while, then dress with soy, vinegar, etc. the fish after halogen, being reentered into baking box, toasts 15-20 second with 220-230 DEG C;
I. canned: first fermented soya bean to be put into tank, then the fish after redrying is put into tank, then drenched on fish by fermented soya bean oil, then seal sterilization, the weight ratio of fermented soya bean, fish and fermented soya bean oil is 11:9:2.
2. soya beans with distinctive flavour fish processing method according to claim 1, is characterized in that: described in pickle in step, in marinating pond, brine strength is 12%, and in pond, temperature is 4 DEG C, pickles 12 hours.
3. soya beans with distinctive flavour fish processing method according to claim 1, is characterized in that: in described cooling, fast freezing step, with-36 DEG C of quick-frozens after 10 minutes again with-18 DEG C of refrigerations.
4. soya beans with distinctive flavour fish processing method according to claim 1, is characterized in that: in described high heat baking step, constant when baking temperature is increased to 183 DEG C gradually, sound of ripping, tittering, frying, burning, etc the constant continuity baking 10 minutes again when making a sound of the fish oil in fish body.
5. soya beans with distinctive flavour fish processing method according to claim 1, it is characterized in that: described local flavor bittern makes with the raw material of following weight portion: 10 parts, Chinese prickly ash, 5 parts, cassia bark, anise 5 parts, 10 parts, ginger, edible salt 100 parts, monosodium glutamate 50 parts, I+G5 part, sugar 50 parts and 5000 parts, water; Preparation method is: the Chinese prickly ash of described weight portion, cassia bark, anise and ginger are put into water and boils half an hour, leach spice water, adds edible salt, monosodium glutamate, I+G and sugar after cooling.
6. soya beans with distinctive flavour fish processing method according to claim 1, is characterized in that: described in boil in water for a while, then dress with soy, vinegar, etc. halogen step, local flavor brine temperature is normal temperature, soaks for 15 seconds.
7. soya beans with distinctive flavour fish processing method according to claim 1, is characterized in that: in described high temperature redrying step, baking temperature is 224 DEG C, and baking time was 15 seconds.
8. soya beans with distinctive flavour fish processing method according to claim 1, it is characterized in that: the preparation method of described canned step fermented soya bean used and fermented soya bean oil is, edible vegetable oil is poured in jacketed pan and opens Steam Heating, oil temperature adds fermented soya bean when rising to 120 DEG C, then stirring at low speed, does not have moderate-speed mixer after agglomerated grain when fermented soya bean have scattered, when fermented soya bean moisture is received dry, stop heating after sending distinctive fermented soya bean fragrance, pour separation in screen cloth into and can obtain fermented soya bean and fermented soya bean oil.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410721864.2A CN104351847B (en) | 2014-12-03 | 2014-12-03 | Soya beans with distinctive flavour fish processing method |
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| CN201410721864.2A CN104351847B (en) | 2014-12-03 | 2014-12-03 | Soya beans with distinctive flavour fish processing method |
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| CN104351847A true CN104351847A (en) | 2015-02-18 |
| CN104351847B CN104351847B (en) | 2017-08-29 |
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| CN201410721864.2A Expired - Fee Related CN104351847B (en) | 2014-12-03 | 2014-12-03 | Soya beans with distinctive flavour fish processing method |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380150A (en) * | 2015-10-20 | 2016-03-09 | 成都市棒棒娃实业有限公司 | Flavor fish meat and preparation method thereof |
| CN105595225A (en) * | 2016-01-15 | 2016-05-25 | 安徽省好再来食品有限公司 | Production method of ready-to-eat grass carp |
| CN105595223A (en) * | 2015-12-31 | 2016-05-25 | 广东海宝罐头食品有限公司 | Production process of skinned fish cans |
| CN106722224A (en) * | 2016-11-23 | 2017-05-31 | 南京农业大学 | A kind of preparation method of cured fish winter bamboo shoot Canton style roast pork |
| CN114190072A (en) * | 2020-06-24 | 2022-03-15 | 生产技术研究所 | Process for improving the texture of canned small ocean fish |
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| CN1620927A (en) * | 2004-12-17 | 2005-06-01 | 屈金彪 | Method for making crisp fish |
| CN102258205A (en) * | 2011-08-29 | 2011-11-30 | 湖南省南北特食品有限公司 | Method for processing freshwater fish |
| CN102669734A (en) * | 2012-06-11 | 2012-09-19 | 刘富来 | Processing method of instant salt baked weever |
| CN103462084A (en) * | 2013-08-09 | 2013-12-25 | 高雷 | Preparation method for appetite promoting black curd bean spicy taste catfish |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method of a new type of canned dace with tempeh |
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2014
- 2014-12-03 CN CN201410721864.2A patent/CN104351847B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1620927A (en) * | 2004-12-17 | 2005-06-01 | 屈金彪 | Method for making crisp fish |
| CN102258205A (en) * | 2011-08-29 | 2011-11-30 | 湖南省南北特食品有限公司 | Method for processing freshwater fish |
| CN102669734A (en) * | 2012-06-11 | 2012-09-19 | 刘富来 | Processing method of instant salt baked weever |
| CN103462084A (en) * | 2013-08-09 | 2013-12-25 | 高雷 | Preparation method for appetite promoting black curd bean spicy taste catfish |
| CN103766962A (en) * | 2014-01-14 | 2014-05-07 | 广东美味鲜调味食品有限公司 | Preparation method of a new type of canned dace with tempeh |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105380150A (en) * | 2015-10-20 | 2016-03-09 | 成都市棒棒娃实业有限公司 | Flavor fish meat and preparation method thereof |
| CN105595223A (en) * | 2015-12-31 | 2016-05-25 | 广东海宝罐头食品有限公司 | Production process of skinned fish cans |
| CN105595225A (en) * | 2016-01-15 | 2016-05-25 | 安徽省好再来食品有限公司 | Production method of ready-to-eat grass carp |
| CN106722224A (en) * | 2016-11-23 | 2017-05-31 | 南京农业大学 | A kind of preparation method of cured fish winter bamboo shoot Canton style roast pork |
| CN114190072A (en) * | 2020-06-24 | 2022-03-15 | 生产技术研究所 | Process for improving the texture of canned small ocean fish |
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| Publication number | Publication date |
|---|---|
| CN104351847B (en) | 2017-08-29 |
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