CN101606548A - The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet - Google Patents
The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet Download PDFInfo
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- CN101606548A CN101606548A CNA2008102366498A CN200810236649A CN101606548A CN 101606548 A CN101606548 A CN 101606548A CN A2008102366498 A CNA2008102366498 A CN A2008102366498A CN 200810236649 A CN200810236649 A CN 200810236649A CN 101606548 A CN101606548 A CN 101606548A
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Abstract
The invention discloses a kind of preparation and preservation technique thereof of refining Dan Dong Channel-catfish fillet, Xie Jue Channel-catfish fish is after the season for a bumper harvest, and also the Gong Ying Channel-catfish fish a large amount of breed and the enjoying of the numerous common people that enter consumption market ， Gei Channel-catfish fish opened up vast market throughout the year.
Description
Technical field:
The present invention relates to the fresh-water fishes food processing field, particularly the preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet.
Technical background:
Known fresh-water fishes processing variety is various, has their own characteristics each, and hot-working, freezing processing are arranged, and serves dining table, to the edible enjoyment that has brought convenience and delicious food of people.
The Channel-catfish fish is a kind of fresh-water fishes, is grown in landlocked rivers, the lake, and especially at Jianghan Plain one band, lake arm, the network of waterways are intensive, are the good places of Sheng Chan Channel-catfish fish.Dan Channel-catfish fish has only and is only the season for a bumper harvest in the fall, and having crossed autumn ， Channel-catfish fish has been exactly dull season.Ru He Shi Channel-catfish fish long-period freshness preserving, throughout the year can supply the market, be a difficult problem of pendulum in face of people.
Summary of the invention:
Purpose of the present invention, provide Yi Zhong Channel-catfish fish and can purchase in a large number in the harvest season, after refined mono-frozen is handled, long run supply market throughout the year, not only provide more wide development space, the chance that throughout the year can taste of providing also for the numerous common people to aquaculture.
In order to realize purpose of the present invention, the applicant passes through years of researches, prepares, puts into practice, allocates the refined mono-frozen scheme, has invented the preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet.
The preparation of the refining Dan Dong Channel-catfish fillet of the present invention and preservation technique thereof divide following technical program to finish.
One, live fish operating technology:
The raw material fish is checked and accepted (CCP1): the raw material fish must be from the plant that puts on record through inspection and quarantine mechanism.The raw material fish need stop eating 3-4 days before purchase, did not feed any feed.
Select: lose dead fish, support temporarily by the live fish branch pool that specification is picked out.
The raw material fish is supported temporarily: put into the branch storage pond, holding pond by sources of supply, carry out oxygenation, the time of supporting temporarily was generally 8-12 hour, and the water temperature of storage pond, holding pond keeps the temperature of normal process water, reached the interior foreign material of fish body stomach and intestine and told only.
Cleaning, bloodletting, cleaning: the fresh and alive fish body after supporting temporarily, after the flowing water flushing, cut off a fish bottom blood vessel rapidly with stainless steel knife, put into flowing water and swim temporarily, so that the blood in the fish body is drained, clean up with 0-4 ℃ of flowing water.
Two, semi-finished product operating technology:
Cut open tripe, remove internal organ, cleaning:
By the order of putting the blood storage pond, holding pond well, preface is transported to each operating desk of job shop with the cooling fish body successively, by the operative employee cut open tripe, remove internal organ, operation such as cleaning.The workshop temperature is controlled at below 18 ℃.Every batch of product (being controlled in 5 tons) is from all entering whole operation process control in quick-frozen early stage in 5.5 hours to the last batch of product after the bloodletting.
Hack: left hand is fish fixedly, and the right hand is held cutter, with fish tail one centimeter place upwards, with standardized line of cutter, cutter is upwards pushed away from line, shifts Yu Touchu onto, then cutter is taken out, and cutter under the rolling off the production line of fish head takes off fillet again, and the fillet of another side use the same method.
Once touch thorn: hack and semi-finished product are delivered on the check-out console after finishing, fillet are touched thorn: left hand has held fillet, and the right hand is slowly touched on the fish body from top to bottom, as finds barbed fillet, by another operator processing of finding fault.Friendship is touched the thorn personnel and is touched thorn again again, till detection is qualified.
Metering: once touch and send into next procedure after fillet behind the thorn will be received inspection by full-time member.
Peeling: adopt automatic peeling machine to remove the peel operation, the fish-skin on the fillet all will be gone only during peeling.
Repair, recheck: the fillet after will removing the peel are cut apart on operating desk, are rested and reorganized, and fish maw meat is separated, and reject the chest thorn on the fish maw meat, and rest and reorganization fillet shape is removed on palpus limit around the fillet.Rechecking Shi Ans Channel-catfish fillet quality requirement and rejects black film and band color fillet.
Secondary is touched thorn (CCP2): concrete operation is the same with touching for the first time thorn, but this operation is CCP, and operating process is more careful, tight.Concrete grammar: by two operator's compounding practices that susceptibility is strong.Fillet after finishing, the reinspection have been held with left hand by the professional operator, and the right hand is slowly touched from the top down.As finding barbed fillet arranged, to hand over another compounding practice personnel processing of finding fault.Hand over secondary to touch the thorn personnel again and touch thorn again, till detection is qualified.
Classification: the fillet of secondary being touched thorn are put into the vinyl disc of different colours respectively by different size (2-3,3-5,5-7,7-9, more than 9).
Soak: immersion will be used cooling water, and water temperature will guarantee in 5-8 ℃; After the immersion personnel weigh fillet, put into again the water that configured and additive (fresh-keeping clever 607, its chemical name: 5-hydroxyl-2-methylol-1, pyrokomane: molecular formula C6H6O4.Meet the requirement of export food anticorrosive additive.It mainly acts on: water holding, weightening finish, fresh-keeping, protect look, conformal, quality-improving etc.) container (concentration of the disinfectant that is mixed with is 2.5-3%) in; The additive that immersion is received will be received by Sanitation worker's sole duty.
Three, finished product operating technology:
Balance: fillet will be balanced wholely during balance, the section position is downward, and fillet are made into the shape of fish, guarantees that the fillet after the quick-frozen are smooth.
Quick-frozen: immediately that balance is good fillet are sent the flat board machine of freezing to and are carried out quick-frozen, and temperature requirement drops to below-30～-35 ℃, and the product center temperature remains on below-15 ℃.
Metal detection (CCP3): with the metal calibrated bolck product that metal detector will carry out after detection calibration (in use every a hour to the metal detector calibration once) will be packed is then detected metallic foreign body by metal detector before going into operation.Ring as detecting alarm, then showing has metallic foreign body, and it departs from limit value, and (fe≤1.2mm, sus≤2mm) isolate the assessment processing of doing over again to product.
Secondary finishing, reinspection: during the secondary finishing, check conscientiously whether each has fish-skin, edge impurity on flaking a fish, will all rest and reorganize totally as finding.Specification must not misplace, and wrong level phenomenon must not occur; Fillet after resting and reorganizing are packed in the Turnover Box; Product is isolated separately, reappraises.
Weigh: the product that quick-frozen is orthopedic is Weighing immediately, and its weight error is ± 5%, and its basic demand is every case 15LBS/6.8KG.
Plating water glaze: fillet after will weighing immerse plating water glaze (its concentration is 5-20PPM) in 0-5 ℃ the ozone sterilization frozen water, and propose shake immediately, require the plating ice layer thickness even, transparent, must not have that ice heats up in a steamer, caking phenomenon occurs.
Four, packaging operation technology:
Inner packing is checked and accepted: must check supplier's packaging for foodstuff production licence and the service check list that CIO provides when inner packaging material enters company, prove that this batch packaging material are suitable for packaged food, check simultaneously whether inner packaging material is contaminated.
Inner packing stores: after inner packaging material enters company, deposit in inner packaging material dedicated storage storehouse.
Inner packing sterilization: before inner packaging material uses, adopt ultraviolet sterilization half little back to use.
Pack: the fillet after will weighing pack rapidly with the special messenger, after the pack, sack are sealed.
Vanning: seal the back by specification vanning, the outer print production of case batch, date of manufacture, enterprises registration code name, specification etc.
Refrigeration, for sale: the product after the packing is sent to freezer through dedicated conveyer belt or travelling bogie, and cold store temperature remains on below-18 ℃, for sale.
Refining preparation of singly freezing the Channel-catfish fillet and preservation technique thereof are separated the difficult problem that the Channel-catfish fish food of having determined throughout the year can supply the market, have also brought bigger development space to aquaculture.
Below the specific embodiment of the present invention is described in further detail, but the present invention is not limited to following embodiment.
Description of drawings:
Fig. 1 is the preparation of refining Dan Dong Channel-catfish fillet and the process chart of preservation technique thereof.
The specific embodiment:
Embodiment one:
Among Fig. 1, the preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet are finished by following operation sequence.
One, live fish operating technology:
The raw material fish is checked and accepted (CCP1): the raw material fish must be from the plant that puts on record through inspection and quarantine mechanism.The raw material fish stopped eating 4 days before purchase, did not feed any feed.
Select: lose dead fish, support temporarily by the live fish branch pool that specification is picked out.
The raw material fish is supported temporarily: put into each branch storage pond, holding pond by sources of supply, carry out oxygenation, support 12 hours time temporarily, the water temperature of storage pond, holding pond keeps the temperature of normal process water, reaches the interior foreign material of fish body stomach and intestine and tells only.
Cleaning, bloodletting, cleaning: the fresh and alive fish body after supporting temporarily, after the flowing water flushing, cut off a fish bottom blood vessel rapidly with stainless steel knife, put into flowing water and swim temporarily, so that the blood in the fish body is drained, clean up with 4 ℃ of flowing water.
Two, semi-finished product operating technology:
Cut open tripe, remove internal organ, cleaning:
By the order of putting the blood storage pond, holding pond well, preface is transported to each operating desk of job shop with the cooling fish body successively, by the operative employee cut open tripe, remove internal organ, operation such as cleaning.The workshop temperature is controlled at below 17 ℃.3 tons of products extremely all enter quick-frozen whole operation process control in early stage in 5 hours after bloodletting.
Hack: left hand is fish fixedly, and the right hand is held cutter, with fish tail one centimeter place upwards, with standardized line of cutter, cutter is upwards pushed away from line, shifts Yu Touchu onto, then cutter is taken out, and cutter under the rolling off the production line of fish head takes off fillet again, and the fillet of another side use the same method.
Once touch thorn: hack and semi-finished product are delivered on the check-out console after finishing, fillet are touched thorn: left hand has held fillet, and the right hand is slowly touched on the fish body from top to bottom, finds barbed fillet, by another operator processing of finding fault.Friendship is touched the thorn personnel and is touched thorn again again, till detection is qualified.
Metering: once touch and send into next procedure after fillet behind the thorn are received inspection by full-time member.
Peeling: adopt automatic peeling machine to remove the peel operation, the fish-skin on the fillet all will be gone only during peeling.
Repair, recheck: the fillet after will removing the peel are cut apart on operating desk, are rested and reorganized, and fish maw meat is separated, and reject the chest thorn on the fish maw meat, and rest and reorganization fillet shape is removed on palpus limit around the fillet.Rechecking Shi Ans Channel-catfish fillet quality requirement and rejects black film and band color fillet.
Secondary is touched thorn (CCP2): this operation is CCP, and operating process is more careful, tight.Concrete grammar: by two operator's compounding practices that susceptibility is strong.Fillet after finishing, the reinspection have been held with left hand by the professional operator, and the right hand is slowly touched from the top down.As finding barbed fillet arranged, to hand over another compounding practice personnel processing of finding fault.Hand over secondary to touch the thorn personnel again and touch thorn again, till detection is qualified.
Classification: the fillet of secondary being touched thorn are put into the vinyl disc of different colours respectively by different size (2-3,3-5,5-7,7-9, more than 9).
Soak: immersion will be used cooling water, and water temperature will guarantee in 6 ℃-7 ℃; After the immersion personnel weigh fillet, put into again the water that configured and additive (fresh-keeping clever 607, its chemical name: 5-hydroxyl-2-methylol-1, pyrokomane: molecular formula C6H6O4.Meet the requirement of export food anticorrosive additive.It mainly acts on: water holding, weightening finish, fresh-keeping, protect look, conformal, quality-improving etc.) container (concentration of the disinfectant that is mixed with is 2.5-3%) in; The additive that immersion is received will be received by Sanitation worker's sole duty.
Three, finished product operating technology:
Balance: fillet will be balanced wholely during balance, the section position is downward, and fillet are made into the shape of fish, guarantees that the fillet after the quick-frozen are smooth.
Quick-frozen: immediately that balance is good fillet are sent the flat board machine of freezing to and are carried out quick-frozen, temperature requirement drop to-32 ℃～below-33 ℃, the product center temperature remains on below-15 ℃.
Metal detection (CCP3): with the metal calibrated bolck product that metal detector will carry out after detection calibration (in use every a hour to the metal detector calibration once) will be packed is then detected metallic foreign body by metal detector before going into operation.Ring as detecting alarm, then showing has metallic foreign body, and it departs from limit value, and (fe≤1.2mm, sus≤2mm) isolate the assessment processing of doing over again to product.
Secondary finishing, reinspection: during the secondary finishing, check conscientiously whether each has fish-skin, edge impurity on flaking a fish, will all rest and reorganize totally as finding.Specification must not misplace, and wrong level phenomenon must not occur; Fillet after resting and reorganizing are packed in the Turnover Box; Product is isolated separately, reappraises.
Weigh: the product that quick-frozen is orthopedic is Weighing immediately, and its weight error is ± 5%, and its basic demand is every case 15LBS/6.8KG.
Plating water glaze: fillet after will weighing immerse plating water glaze (its concentration is 5-20PPM) in 4 ℃ the ozone sterilization frozen water, and propose shake immediately, require the plating ice layer thickness even, transparent, must not have that ice heats up in a steamer, caking phenomenon occurs.
Four, packaging operation technology:
Inner packing is checked and accepted: must check supplier's packaging for foodstuff production licence and the service check list that CIO provides when inner packaging material enters company, prove that this batch packaging material are suitable for packaged food, check simultaneously whether inner packaging material is contaminated.
Inner packing stores: after inner packaging material enters company, deposit in inner packaging material dedicated storage storehouse.
Inner packing sterilization: before inner packaging material uses, adopt ultraviolet sterilization half little back to use.
Pack: the fillet after will weighing pack rapidly with the special messenger, after the pack, sack are sealed.
Vanning: seal the back by specification vanning, the outer print production of case batch, date of manufacture, enterprises registration code name, specification etc.
Refrigeration, for sale: the product after the packing is sent to freezer through dedicated conveyer belt or travelling bogie, and cold store temperature remains on below-18 ℃, for sale.
Claims (1)
1. a refining preparation and preservation technique thereof that singly freezes the Channel-catfish fillet, its special processes flow process as shown in Figure 1, it prepares and preservation technique especially:
One, live fish operating technology:
The raw material fish is checked and accepted (CCP1): the raw material fish must be from the plant that puts on record through inspection and quarantine mechanism.The raw material fish need stop eating 3-4 days before purchase, did not feed any feed.
Select: lose dead fish, support temporarily by the live fish branch pool that specification is picked out.
The raw material fish is supported temporarily: put into the branch storage pond, holding pond by sources of supply, carry out oxygenation, the time of supporting temporarily was generally 8-12 hour, and the water temperature of storage pond, holding pond keeps the temperature of normal process water, reached the interior foreign material of fish body stomach and intestine and told only.
Cleaning, bloodletting, cleaning: the fresh and alive fish body after supporting temporarily, after the flowing water flushing, cut off a fish bottom blood vessel rapidly with stainless steel knife, put into flowing water and swim temporarily, so that the blood in the fish body is drained, clean up with 0-4 ℃ of flowing water.
Two, semi-finished product operating technology:
Cut open tripe, remove internal organ, cleaning:
By the order of putting the blood storage pond, holding pond well, preface is transported to each operating desk of job shop with the cooling fish body successively, by the operative employee cut open tripe, remove internal organ, operation such as cleaning.The workshop temperature is controlled at below 18 ℃.Every batch of product (being controlled in 5 tons) is from all entering whole operation process control in quick-frozen early stage in 5.5 hours to the last batch of product after the bloodletting.
Hack: left hand is fish fixedly, and the right hand is held cutter, with fish tail one centimeter place upwards, with standardized line of cutter, cutter is upwards pushed away from line, shifts Yu Touchu onto, then cutter is taken out, and cutter under the rolling off the production line of fish head takes off fillet again, and the fillet of another side use the same method.
Once touch thorn: hack and semi-finished product are delivered on the check-out console after finishing, fillet are touched thorn: left hand has held fillet, and the right hand is slowly touched on the fish body from top to bottom, as finds barbed fillet, by another operator processing of finding fault.Friendship is touched the thorn personnel and is touched thorn again again, till detection is qualified.
Metering: once touch and send into next procedure after fillet behind the thorn will be received inspection by full-time member.
Peeling: adopt automatic peeling machine to remove the peel operation, the fish-skin on the fillet all will be gone only during peeling.
Repair, recheck: the fillet after will removing the peel are cut apart on operating desk, are rested and reorganized, and fish maw meat is separated, and reject the chest thorn on the fish maw meat, and rest and reorganization fillet shape is removed on palpus limit around the fillet.Rechecking Shi Ans Channel-catfish fillet quality requirement and rejects black film and band color fillet.
Secondary is touched thorn (CCP2): concrete operation is the same with touching for the first time thorn, but this operation is CCP, and operating process is more careful, tight.Concrete grammar: by two operator's compounding practices that susceptibility is strong.Fillet after finishing, the reinspection have been held with left hand by the professional operator, and the right hand is slowly touched from the top down.As finding barbed fillet arranged, to hand over another compounding practice personnel processing of finding fault.Hand over secondary to touch the thorn personnel again and touch thorn again, till detection is qualified.
Classification: the fillet of secondary being touched thorn are put into the vinyl disc of different colours respectively by different size (2-3,3-5,5-7,7-9, more than 9).
Soak: immersion will be used cooling water, and water temperature will guarantee in 5-8 ℃; After the immersion personnel weigh fillet, put into again the water that configured and additive (fresh-keeping clever 607, its chemical name: 5-hydroxyl-2-methylol-1, pyrokomane: molecular formula C6H6O4.Meet the requirement of export food anticorrosive additive.It mainly acts on: water holding, weightening finish, fresh-keeping, protect look, conformal, quality-improving etc.) container (concentration of the disinfectant that is mixed with is 2.5-3%) in; The additive that immersion is received will be received by Sanitation worker's sole duty.
Three, finished product operating technology:
Balance: fillet are balanced whole, the section position is downward, and fillet are made into the shape of fish, guarantees that the fillet after the quick-frozen are smooth.
Quick-frozen: immediately that balance is good fillet are sent the flat board machine of freezing to and are carried out quick-frozen, and temperature requirement drops to below-30～-35 ℃, and the product center temperature remains on below-15 ℃.
Metal detection (CCP3): with the metal calibrated bolck product that metal detector will carry out after detection calibration (in use every a hour to the metal detector calibration once) will be packed is then detected metallic foreign body by metal detector before going into operation.Ring as detecting alarm, then showing has metallic foreign body, and it departs from limit value, and (fe≤1.2mm, sus≤2mm) isolate the assessment processing of doing over again to product.
Secondary finishing, reinspection: during the secondary finishing, check conscientiously whether each has fish-skin, edge impurity on flaking a fish, will all rest and reorganize totally as finding.Specification must not misplace, and wrong level phenomenon must not occur; Fillet after resting and reorganizing are packed in the Turnover Box; Product is isolated separately, reappraises.
Weigh: the product that quick-frozen is orthopedic is Weighing immediately, and its weight error is ± 5%, and its basic demand is every case 15LBS/6.8KG.
Plating water glaze: fillet after will weighing immerse plating water glaze (its concentration is 5-20PPM) in 0-5 ℃ the ozone sterilization frozen water, and propose shake immediately, require the plating ice layer thickness even, transparent, must not have that ice heats up in a steamer, caking phenomenon occurs.
Four, packaging operation technology:
Inner packing is checked and accepted: must check supplier's packaging for foodstuff production licence and the service check list that CIO provides when inner packaging material enters company, prove that this batch packaging material are suitable for packaged food, check simultaneously whether inner packaging material is contaminated.
Inner packing stores: after inner packaging material enters company, deposit in inner packaging material dedicated storage storehouse.
Inner packing sterilization: before inner packaging material uses, adopt ultraviolet sterilization half little back to use.
Pack: the fillet after will weighing pack rapidly with the special messenger, after the pack, sack are sealed.
Vanning: seal the back by specification vanning, the outer print production of case batch, date of manufacture, enterprises registration code name, specification etc.
Refrigeration, for sale: the product after the packing is sent to freezer through dedicated conveyer belt or travelling bogie, and cold store temperature remains on below-18 ℃, for sale.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102366498A CN101606548A (en) | 2008-12-03 | 2008-12-03 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
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| CNA2008102366498A CN101606548A (en) | 2008-12-03 | 2008-12-03 | The preparation and the preservation technique thereof of refining Dan Dong Channel-catfish fillet |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991146A (en) * | 2010-12-15 | 2011-03-30 | 雷州市运源水产品有限公司 | Method for processing incisive bone muraenesox cinereus pieces |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN103355731A (en) * | 2012-03-29 | 2013-10-23 | 浙江海洋学院 | Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN104939137A (en) * | 2015-06-17 | 2015-09-30 | 青岛益和兴食品有限公司 | Boneless cutting and processing technology for pickled spanish mackerel |
| CN108782708A (en) * | 2018-06-28 | 2018-11-13 | 王贰瑞 | Be not required to cleaning thaw can directly arrange without fishy smell aquatic products processing method and device |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
| CN110558366A (en) * | 2019-10-16 | 2019-12-13 | 大连国富水产食品有限公司 | Process for processing salmon fillet |
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2008
- 2008-12-03 CN CNA2008102366498A patent/CN101606548A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991146A (en) * | 2010-12-15 | 2011-03-30 | 雷州市运源水产品有限公司 | Method for processing incisive bone muraenesox cinereus pieces |
| CN102246845A (en) * | 2011-07-01 | 2011-11-23 | 广西正五海洋产业股份有限公司 | Method for preventing fish slice from fading |
| CN103355731A (en) * | 2012-03-29 | 2013-10-23 | 浙江海洋学院 | Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water |
| CN103355731B (en) * | 2012-03-29 | 2015-03-18 | 浙江海洋学院 | Method for retaining freshness of single-frozen shelled shrimps by electrolyzed water |
| CN103250773A (en) * | 2013-04-17 | 2013-08-21 | 张家界金鲵生物工程股份有限公司 | Production method for giant salamander quick-frozen meat products |
| CN103598311A (en) * | 2013-11-18 | 2014-02-26 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN103598311B (en) * | 2013-11-18 | 2015-03-18 | 北京新辣道餐饮管理有限公司 | Preparation method for quickly-frozen flavored fish blocks of clarias lazera |
| CN104939137A (en) * | 2015-06-17 | 2015-09-30 | 青岛益和兴食品有限公司 | Boneless cutting and processing technology for pickled spanish mackerel |
| CN108782708A (en) * | 2018-06-28 | 2018-11-13 | 王贰瑞 | Be not required to cleaning thaw can directly arrange without fishy smell aquatic products processing method and device |
| CN109479948A (en) * | 2018-12-10 | 2019-03-19 | 湖北楚玉莱信克食品科技有限公司 | A kind of single-freeze fillets of ictalurus punctatus processing method for keeping fresh |
| CN110558366A (en) * | 2019-10-16 | 2019-12-13 | 大连国富水产食品有限公司 | Process for processing salmon fillet |
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