CN103284221A - Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad - Google Patents
Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad Download PDFInfo
- Publication number
- CN103284221A CN103284221A CN2013101701860A CN201310170186A CN103284221A CN 103284221 A CN103284221 A CN 103284221A CN 2013101701860 A CN2013101701860 A CN 2013101701860A CN 201310170186 A CN201310170186 A CN 201310170186A CN 103284221 A CN103284221 A CN 103284221A
- Authority
- CN
- China
- Prior art keywords
- fish
- product
- scad
- perilla leaf
- raw material
- 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.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing technology of a powder-coated perilla leaf scad, which comprises the following steps: step one, treating raw materials of the scads: processing raw materials of horse mackerel into fishbone-free and clean fish fillets; step two, processing perilla leaves: cleaning folium Perillae, sterilizing, and cutting into leaves; and thirdly, production and processing. The flour-coated perilla leaf scad produced by the processing technology can be stored for a long time in a low-temperature environment, can be stored for 1 year at most, can meet the requirements of storage, transportation and marketing, can be eaten only by slightly unfreezing and frying the product, and is very convenient. The processing technique of the invention selects the pure natural high-quality material, does not destroy the nutritive value of the raw material and does not add preservative in the production process, thereby conforming to the national regulation on food safety, having high nutrition and high added value, being clean, sanitary, green and healthy.
Description
Technical field
The present invention relates to a kind of top grade and wrap up in the production and processing technology of powder perilla leaf scad food, specifically, relate to the processing technology of wrapping up in powder perilla leaf scad of a kind of long shelf-life of how producing high nutrition high added value, instant and wrap up in powder perilla leaf scad.
Background technology
Scad is the fish that higher economic worth is arranged.Though market price is not high, be full of high unit unrighted acid, have nutritional labelings such as PHA2877mg, EPA927mg, can prevent hypertension, headstroke, the dealer is manufactured dried fish floss, fish ball or spray ball, Jiang jack mackerel pine, fish ball and dried scallop sauce.Scad protein content height, content of hemachrome is abundant, and fat content is medium, contains more calcium, zinc, iron and vitamin A, E etc. in addition.To live in people kind of a misunderstanding is arranged, just more good as the more few fish of fatty amount, scientific experiment shows, absorbs suitable fish fats and is conducive to people's health.Why tuna belly middle front part position just melt in the mouth, that is because the higher cause of this part fat content, the same DHA of containing with tuna of scad and two kinds of unrighted acids that health-care effect is arranged of EPA.
The major product of the scad that has in the market is freezing former fish, fish section, can, fish meal, fish oil etc.But be fit to wrapping up on the powder perilla leaf scad market of most of people's tastes and do not have finished product, want edible this food, mostly be oneself to buy raw material processing, production process bothers very much and the shelf-life generally can be above one month, can't long term storage, do not peddle so generally there is a large amount of finished products to wrap up in powder perilla leaf scad on the market.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, provide a kind of can adapt to trade in the market, can long term storage, the finished product of high nutrition high added value wraps up in the processing technology of powder perilla leaf scad and wraps up in powder perilla leaf scad product.
Technical scheme of the present invention is: a kind of processing technology of wrapping up in powder perilla leaf scad may further comprise the steps:
The first step, the scad raw material is handled: the scad raw material is processed into stingless, clean fillet;
Second step, the processing of perilla leaf: behind the perilla leaf cleaning and sterilization, be cut into blade;
The 3rd step, production and processing:
(1) transfers title, segment: fillet are cut into the fish section;
(2) with plum sauce: add plum sauce in described fish section;
(3) add perilla leaf: the fish section that will add plum sauce with the purple perilla blade that cuts wraps, perilla leaf to cover fish section whole body 70% and can not come off;
(4) beat powder: the fish section that will add the purple perilla blade is placed on even bread in weak flour and the wheaten starch mixed powder;
(5) mixing batter: each constituent mass percentage of batter raw material: water 71.30%, weak flour 16.3%, wheaten starch 10.2%, salt 1.6%, xanthans 0.2%, monosodium glutamate 0.4% after each component weighed, mix;
(6) hang paste: the product that will be stained with powder is placed in the batter basin that stirs, and evenly hangs and sticks with paste, and hangs the paste back and pulls out with tweezers, slight control slurry;
(7) wrap up in chaff: the product that previous step is obtained is placed in the basin that fills bread flour, and grabs bread flour with hand and rapidly it is covered, and light the pressure makes bread flour be attached to the surface of product uniformly;
(8) shaping inspection product: the Product organization that will wrap up in behind the chaff becomes cuboid;
(9) quick-frozen: the product that previous step is obtained is placed in the mono-frozen machine below-30 ℃ and freezes, and it is less demanding in the time of-18 ℃ to freeze back finished product central temperature, inserts in the nonmetal basket after going out machine;
(10) metal detection: cross metal detector by basket, guarantee that each basket can both pass through metal detector, test the sensitivity of metal detector per half an hour, requires Fe ∮＜2.0mm, Sus ∮＜2.5mm.
(11) inspection product: whether the freezing bread flour of product examination afterwards adheres to even, whether has exposed phenomenon, and whether shape is in prescribed limit;
(12) vanning, the packing: inner bag is enclosed within on the carton, then with product placement in carton;
(13) warehouse-in, refrigeration: the freezer that packaged product is put into below-18 ℃ is deposited.
Preferably, in the 3rd step, described fish section weight 13-17g, length 5-6cm, width 2-3cm, the semi-finished product section is cuboid, and the afterbody belly is all collapsible, replenishes with the flesh of fish during shortage in weight.
Preferably, each constituent mass percentage of described weak flour and wheaten starch mixed powder is: weak flour 60%, wheaten starch 40%.
Preferably, described scad raw material treatment step is:
(1) raw material is checked and accepted: at first, catch in the sea of examination scad raw material, fishing boat fishing licence and supplier's testimonial material, secondly, check scad raw material quality, require the fish surface glossy, freezing hardness is good, the raw material body surface does not have xanthochromia, and is no air-dry, corrupt, and smell is normal extra large fishy smell free from extraneous odour stink, Packing Sound does not have stained, and below the center temperature of fish-18 ℃;
(2) raw material outbound: the scad raw material is taken out from storehouse, note gently removing putting down gently, avoid collision to cause damage;
(3) raw material thaws: the scad raw material is placed on the frame that thaws, thaws naturally to 2 one-tenth;
(4) scale, decaptitate: the scad raw material after will thawing lies on the chopping board, the scale of fish body periphery is scraped totally, and then remove hard shell: left hand is pinned the fish head part, the right hand takes cutter to begin to scale along fish tail place least significant end fish hard shell, until the fish scale at fish head place is all clean with blade, gone the scale of fish hard shell both sides also will remove totally, the fish scale on both sides is cut sth. askew the fish head after pectoral fin and lateral fin after removing totally;
(5) rule, go dirty: with cutter belly is scratched, internal organ are taken out, put into the leftover bits and pieces magazine;
(6) clean internal organ: product Dan Mei is placed in the flowing water, washes the dirty position of fish dirts such as off fish blood and residual fish be dirty gently with pointing;
(7) test squama: from the terminal beginning of the squama of fish tail, whether have and lose the scale that falls and do not remove totally along the fish hard shell scrutiny that makes progress;
(8) hack, go ventral spine: when hacking fish is placed smoothly, fish tail is towards oneself, vertical display; Cutter under the fish dorsal; The vertical fish of cutter is directly drawn, with fillet under ventral spine last slice; Want flesh noodles to be placed on up and hack on the plate, ventral spine is removed unclean, and following cutter removes ventral spine gently between ventral spine and middle spur, black film is removed clean; The fillet that will have steck when opening second face down, and are also undertaken by this method, and the steck of cutting-out is thin; When repairing fish fillet are set level wholely, flesh noodles up;
(9) wash fish: fish blood, fish oil on the fillet are cleaned up with clear water;
(10) pull out thorn: the fillet flesh noodles is placed on the mould up, and left hand buttresses the fish body, and the right hand is taken tweezers, extracts each root thorn and osteocomma successively from the anterior beginning of fish body; Whenever extract in the water box that a root thorn all will be put into the next door, thorn be bonded on the flesh of fish after not allowing to extract thorn, do not connect the flesh of fish when noting pulling out thorn and extracts together, when pulling out thorn not with the fillet pressure break;
(11) check: the fillet that will pull out fishbone are taken advantage of a situation with hand and are checked fishbone, fin, black film and ventral spine from front to back one by one;
(12) recheck: repeat the action of an operation;
(13) twice running water clean: will examine product behind the product and be placed on and clean in the running water twice;
(14) sterilization: product is placed in the thimerosal of 50ppm and soaked 1 minute;
(15) twice running water clean, control water: the product after the sterilization is put into a vice-minister flow clear water and wash, remove chlorine residue and product attachment; The secondary running water cleans put into control water frame control water 2/5 minute after one minute;
(16) salt solution cleans: product is placed in 1.5% the salt solution and cleans;
(17) control water: the fillet that salt solution is cleaned are pulled control 5 minutes out.
Preferably, the treatment step of described perilla leaf is:
(1) perilla leaf cleaning and dipping: perilla leaf is placed in the clear water soaked 5 minutes, in order to the removal of contamination foreign matter;
(2) control water: with soaked product control water 2-5 minute;
(3) sterilization: the perilla leaf that will control water was placed in the 50ppm disinfectant sterilization 2 minutes;
(4) flowing water cleans, controls water: perilla leaf is placed in the long stream clear water washes, remove chlorine residue and other attachments:
(5) cut perilla leaf: the perilla leaf that will control behind the water is cut into the blade that can wrap product 70% size.
A kind ofly wrap up in powder perilla leaf scad, adopt above-described processing technology to make, product surface is wrapped with one deck bread flour.
The invention has the beneficial effects as follows: that utilizes that processing technology of the present invention produces wraps up in powder perilla leaf scad, can long preservation under low temperature environment, the longest can the preservation 1 year can be satisfied the needs of accumulating and market sale, only need when edible product fried the getting final product of thawing slightly, very convenient.The preferred natural quality product of processing technology materials of the present invention, the nutritive value that does not destroy raw material in the production process does not add anticorrisive agent yet, meets country about the regulation of food security, high nutrition high added value, clean hygiene, green health.
The specific embodiment
Embodiment:
A kind of processing technology of wrapping up in powder perilla leaf scad may further comprise the steps:
The first step, the scad raw material is handled:
(1) raw material is checked and accepted: at first, catch in the sea of examination scad raw material, fishing boat fishing licence and supplier's testimonial material, secondly, check scad raw material quality, require the fish surface glossy, freezing hardness is good, the raw material body surface does not have xanthochromia, and is no air-dry, corrupt, and smell is normal extra large fishy smell free from extraneous odour stink, Packing Sound does not have stained, and below the center temperature of fish-18 ℃;
(2) raw material outbound: the scad raw material is taken out from storehouse, note gently removing putting down gently, avoid collision to cause damage;
(3) raw material thaws: the scad raw material is placed on the frame that thaws, thaws naturally to 2 one-tenth freezing degree;
(4) scale, decaptitate: the scad raw material after will thawing lies on the chopping board, the scale of fish body periphery is scraped totally, and then remove hard shell: left hand is pinned the fish head part, the right hand takes cutter to begin to scale along fish tail place least significant end fish hard shell, until the fish scale at fish head place is all clean with blade, gone the scale of fish hard shell both sides also will remove totally, the fish scale on both sides is cut sth. askew the fish head after pectoral fin and lateral fin after removing totally;
(5) rule, go dirty: with cutter belly is scratched, internal organ are taken out, put into the leftover bits and pieces magazine;
(6) clean internal organ: product Dan Mei is placed in the flowing water, washes the dirty position of fish dirts such as off fish blood and residual fish be dirty gently with pointing;
(7) test squama: from the terminal beginning of the squama of fish tail, whether have and lose the scale that falls and do not remove totally along the fish hard shell scrutiny that makes progress;
(8) hack, go ventral spine: when hacking fish is placed smoothly, fish tail is towards oneself, vertical display; Cutter under the fish dorsal; The vertical fish of cutter is directly drawn, with fillet under ventral spine last slice; Want flesh noodles to be placed on up and hack on the plate, ventral spine is removed unclean, and following cutter removes ventral spine gently between ventral spine and middle spur, black film is removed clean; The fillet that will have steck when opening second face down, and are also undertaken by this method, and the steck of cutting-out is thin; When repairing fish fillet are set level wholely, flesh noodles up;
(9) wash fish: fish blood, fish oil on the fillet are cleaned up with clear water;
(10) pull out thorn: be placed on the fillet flesh noodles on the mould up, left hand buttresses the fish body, the right hand is taken tweezers, extract each root thorn and osteocomma successively from the anterior beginning of fish body, whenever extract a root thorn all to be put into the next door the water box in, after not allowing to extract thorn thorn is not bonded on the flesh of fish, does not connect the flesh of fish when noting pulling out thorn and extract together, pull out when stinging not with the fillet pressure break;
(11) check: the fillet that will pull out fishbone are taken advantage of a situation with hand and are checked fishbone, fin black film etc. from front to back one by one, note ventral spine emphatically;
(12) recheck: repeat the action of an operation;
(13) twice running water clean: will examine product behind the product and be placed on and clean in the running water twice;
(14) sterilization: product is placed in the thimerosal of 50ppm and soaked 1 minute;
(15) twice running water clean, control water: the product after the sterilization is put into a vice-minister flow clear water and wash, remove chlorine residue and product attachment; The secondary running water cleans put into control water frame control water 2/5 minute after one minute;
(16) salt solution cleans: product is placed in 1.5% the salt solution and cleans;
(17) control water: the fillet that salt solution is cleaned are pulled control 5 minutes out.
Second step, the processing of perilla leaf:
(1) perilla leaf cleaning and dipping: perilla leaf is placed in the clear water soaked 5 minutes, in order to the removal of contamination foreign matter;
(2) control water: with soaked product control water 2-5 minute;
(3) sterilization: the perilla leaf that will control water was placed in the 50ppm disinfectant sterilization 2 minutes;
(4) flowing water cleans, controls water: perilla leaf is placed in the long stream clear water washes, remove chlorine residue and other attachments:
(5) cut perilla leaf: the perilla leaf that will control behind the water is cut into the blade that can wrap product 70% size.
The 3rd step, production and processing:
(1) transfer title, segment: fillet are cut into the fish section, fish section weight 13-17g, length 5-6cm, width 2-3cm, the semi-finished product section is cuboid, and the afterbody belly is all collapsible, replenishes the flesh of fish during shortage in weight;
(2) with plum sauce: the plum sauce that adds 0.6-0.8g in described fish section;
(3) add perilla leaf: the fish section that will add plum sauce with the purple perilla blade that cuts wraps, perilla leaf to cover fish section whole body 70% and can not come off;
(4) beat powder: the fish section that will add the purple perilla blade is placed on bread in the powder that weak flour and wheaten starch mix, the product weight 18-22g behind the bread; (mixed powder=weak flour 60%+ wheaten starch 40%)
(5) mixing batter: each constituent mass percentage of batter raw material: water 71.30%, weak flour 16.3%, wheaten starch 10.2%, salt 1.6%, xanthans 0.2%, monosodium glutamate 0.4% after each component weighed, mix;
(6) hang paste: the product that will be stained with powder is placed in the batter basin that stirs, and evenly hangs and sticks with paste, and hangs the paste back and pulls out with tweezers, slight control slurry;
(7) wrap up in chaff: the product that previous step is obtained is placed in the basin that fills bread flour, and grabs bread flour with hand and rapidly it is covered, and light the pressure makes bread flour be attached to the surface of product uniformly, and control wraps up in that product weight is 28-34g behind the chaff;
(8) shaping inspection product: the Product organization that will wrap up in behind the chaff becomes length 6-7cm, the cuboid of width 3.5-4.5cm;
(9) quick-frozen: the product that previous step is obtained is placed in the mono-frozen machine below-30 ℃ and freezes, and it is less demanding in the time of-18 ℃ to freeze back finished product central temperature, inserts in the nonmetal basket after going out machine;
(10) metal detection: cross metal detector by basket, guarantee that each basket can both pass through metal detector, test the sensitivity of metal detector per half an hour, requires Fe ∮＜2.0mm, Sus ∮＜2.5mm.
(11) inspection product: whether freezing back product examination bread flour adheres to even, whether has exposed phenomenon; Size whether in prescribed limit, weight whether meet the requirements (finished product weight: 27-33g size: length 6-7cm, width 3.5-4.5cm)
(12) vanning, the packing: inner bag is enclosed within on the carton, then with product placement in carton; 30g * 30 piece * 4 layers add packing paper (a case amount to 3) between every layer.Install behind the product the inner bag doubling, do not seal with adhesive tape; Then carton is sealed with adhesive tape.Adhesive tape is sealed up down two-layer, 2 casees (two) font bundling, quality guarantee period: 1 year;
(13) warehouse-in, refrigeration: the freezer that packaged product is put into below-18 ℃ is deposited.
A kind of powder perilla leaf scad product of wrapping up in, adopt above-described processing technology to make, product is that the scad section scribbles one deck plum sauce outward, the fish section that will add plum sauce with the purple perilla blade that cuts wraps, perilla leaf to cover fish section whole body 70% and can not come off, after hanging paste, wrapping up in chaff, carry out quick-frozen, obtain surperficial be wrapped with one deck bread flour wrap up in powder perilla leaf scad product.
Claims (6)
1. a processing technology of wrapping up in powder perilla leaf scad is characterized in that, may further comprise the steps:
The first step, the scad raw material is handled: the scad raw material is processed into stingless, clean fillet;
Second step, the processing of perilla leaf: behind the perilla leaf cleaning and sterilization, be cut into blade;
The 3rd step, production and processing:
(1) transfers title, segment: fillet are cut into the fish section;
(2) with plum sauce: add plum sauce in described fish section;
(3) add perilla leaf: the fish section that will add plum sauce with the purple perilla blade that cuts wraps, perilla leaf to cover fish section whole body 70% and can not come off;
(4) beat powder: the fish section that will add the purple perilla blade is placed on even bread in weak flour and the wheaten starch mixed powder;
(5) mixing batter: each constituent mass percentage of batter raw material: water 71.30%, weak flour 16.3%, wheaten starch 10.2%, salt 1.6%, xanthans 0.2%, monosodium glutamate 0.4% after each component weighed, mix;
(6) hang paste: the product that will be stained with powder is placed in the batter basin that stirs, and evenly hangs and sticks with paste, and hangs the paste back and pulls out with tweezers, slight control slurry;
(7) wrap up in chaff: the product that previous step is obtained is placed in the basin that fills bread flour, and grabs bread flour with hand and rapidly it is covered, and light the pressure makes bread flour be attached to the surface of product uniformly;
(8) shaping inspection product: the Product organization that will wrap up in behind the chaff becomes cuboid;
(9) quick-frozen: the product that previous step is obtained is placed in the mono-frozen machine below-30 ℃ and freezes, and it is less demanding in the time of-18 ℃ to freeze back finished product central temperature, inserts in the nonmetal basket after going out machine;
(10) metal detection: cross metal detector by basket, guarantee that each basket can both pass through metal detector, test the sensitivity of metal detector per half an hour, requires Fe ∮＜2.0mm, Sus ∮＜2.5mm;
(11) inspection product: whether the freezing bread flour of product examination afterwards adheres to even, whether has exposed phenomenon, and whether shape is in prescribed limit;
(12) vanning, the packing: inner bag is enclosed within on the carton, then with product placement in carton;
(13) warehouse-in, refrigeration: the freezer that packaged product is put into below-18 ℃ is deposited.
2. the processing technology of wrapping up in powder perilla leaf scad according to claim 1 is characterized in that: in the 3rd step, and described fish section weight 13-17g, length 5-6cm, width 2-3cm, the semi-finished product section is cuboid, the afterbody belly is all collapsible, replenishes with the flesh of fish during shortage in weight.
3. the processing technology of wrapping up in powder perilla leaf scad according to claim 1 is characterized in that, each constituent mass percentage of described weak flour and wheaten starch mixed powder is: weak flour 60%, wheaten starch 40%.
4. the processing technology of wrapping up in powder perilla leaf scad according to claim 1 is characterized in that, described scad raw material treatment step is:
(1) raw material is checked and accepted: at first, catch in the sea of examination scad raw material, fishing boat fishing licence and supplier's testimonial material, secondly, check scad raw material quality, require the fish surface glossy, freezing hardness is good, the raw material body surface does not have xanthochromia, and is no air-dry, corrupt, and smell is normal extra large fishy smell free from extraneous odour stink, Packing Sound does not have stained, and below the center temperature of fish-18 ℃;
(2) raw material outbound: the scad raw material is taken out from storehouse, note gently removing putting down gently, avoid collision to cause damage;
(3) raw material thaws: the scad raw material is placed on the frame that thaws, thaws naturally to 2 one-tenth;
(4) scale, decaptitate: the scad raw material after will thawing lies on the chopping board, the scale of fish body periphery is scraped totally, and then remove hard shell: left hand is pinned the fish head part, the right hand takes cutter to begin to scale along fish tail place least significant end fish hard shell, until the fish scale at fish head place is all clean with blade, gone the scale of fish hard shell both sides also will remove totally, the fish scale on both sides is cut sth. askew the fish head after pectoral fin and lateral fin after removing totally;
(5) rule, go dirty: with cutter belly is scratched, internal organ are taken out, put into the leftover bits and pieces magazine;
(6) clean internal organ: product Dan Mei is placed in the flowing water, washes the dirty position of fish dirts such as off fish blood and residual fish be dirty gently with pointing;
(7) test squama: from the terminal beginning of the squama of fish tail, whether have and lose the scale that falls and do not remove totally along the fish hard shell scrutiny that makes progress;
(8) hack, go ventral spine: when hacking fish is placed smoothly, fish tail is towards oneself, vertical display; Cutter under the fish dorsal; The vertical fish of cutter is directly drawn, with fillet under ventral spine last slice; Want flesh noodles to be placed on up and hack on the plate, ventral spine is removed unclean, and following cutter removes ventral spine gently between ventral spine and middle spur, black film is removed clean; The fillet that will have steck when opening second face down, and are also undertaken by this method, and the steck of cutting-out is thin; When repairing fish fillet are set level wholely, flesh noodles up;
(9) wash fish: fish blood, fish oil on the fillet are cleaned up with clear water;
(10) pull out thorn: the fillet flesh noodles is placed on the mould up, and left hand buttresses the fish body, and the right hand is taken tweezers, extracts each root thorn and osteocomma successively from the anterior beginning of fish body; Whenever extract in the water box that a root thorn all will be put into the next door, thorn be bonded on the flesh of fish after not allowing to extract thorn, do not connect the flesh of fish when noting pulling out thorn and extracts together, when pulling out thorn not with the fillet pressure break;
(11) check: the fillet that will pull out fishbone are taken advantage of a situation with hand and are checked fishbone, fin, black film and ventral spine from front to back one by one;
(12) recheck: repeat the action of an operation;
(13) twice running water clean: will examine product behind the product and be placed on and clean in the running water twice;
(14) sterilization: product is placed in the thimerosal of 50ppm and soaked 1 minute;
(15) twice running water clean, control water: the product after the sterilization is put into a vice-minister flow clear water and wash, remove chlorine residue and product attachment; The secondary running water cleans put into control water frame control water 2/5 minute after one minute;
(16) salt solution cleans: product is placed in 1.5% the salt solution and cleans;
(17) control water: the fillet that salt solution is cleaned are pulled control 5 minutes out.
5. the processing technology of wrapping up in powder perilla leaf scad according to claim 1 is characterized in that, the treatment step of described perilla leaf is:
(1) perilla leaf cleaning and dipping: perilla leaf is placed in the clear water soaked 5 minutes, in order to the removal of contamination foreign matter;
(2) control water: with soaked product control water 2-5 minute;
(3) sterilization: the perilla leaf that will control water was placed in the 50ppm disinfectant sterilization 2 minutes;
(4) flowing water cleans, controls water: perilla leaf is placed in the long stream clear water washes, remove chlorine residue and other attachments:
(5) cut perilla leaf: the perilla leaf that will control behind the water is cut into the blade that can wrap product 70% size.
6. wrap up in powder perilla leaf scad for one kind, it is characterized in that: described each the described processing technology of powder perilla leaf scad employing claim 1-5 of wrapping up in is made, and product surface is wrapped with one deck bread flour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310170186.0A CN103284221B (en) | 2013-05-10 | 2013-05-10 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310170186.0A CN103284221B (en) | 2013-05-10 | 2013-05-10 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103284221A true CN103284221A (en) | 2013-09-11 |
| CN103284221B CN103284221B (en) | 2015-10-28 |
Family
ID=49086195
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310170186.0A Active CN103284221B (en) | 2013-05-10 | 2013-05-10 | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103284221B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| CN104432220A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen flour-adhered seasoned shishamo |
| CN104839786A (en) * | 2015-06-09 | 2015-08-19 | 青岛耀栋食品有限公司 | Processing process for bran-covered scallop column |
| CN111000164A (en) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Starching basha fish slice and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991143A (en) * | 2009-08-19 | 2011-03-30 | 郑元平 | Seasoning formula of seasoning tilapia filets and production process of filets |
| CN102100372A (en) * | 2009-12-16 | 2011-06-22 | 郑元平 | Processing technology of half-dry seasoning tilapia fillet |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
-
2013
- 2013-05-10 CN CN201310170186.0A patent/CN103284221B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101991143A (en) * | 2009-08-19 | 2011-03-30 | 郑元平 | Seasoning formula of seasoning tilapia filets and production process of filets |
| CN102100372A (en) * | 2009-12-16 | 2011-06-22 | 郑元平 | Processing technology of half-dry seasoning tilapia fillet |
| CN102132900A (en) * | 2011-03-18 | 2011-07-27 | 浙江山水郎食品有限公司 | Method for processing instant roasted flavor fish |
| CN102599549A (en) * | 2012-03-23 | 2012-07-25 | 长沙理工大学 | Method for preparing non-fried instant freshwater fish |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104351852A (en) * | 2014-11-20 | 2015-02-18 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| CN104351852B (en) * | 2014-11-20 | 2016-09-07 | 青岛耀栋食品有限公司 | Production process of instant vinegar-pickled scad small slices |
| CN104432220A (en) * | 2014-11-25 | 2015-03-25 | 恒茂实业集团有限公司 | Making method of quick-frozen flour-adhered seasoned shishamo |
| CN104839786A (en) * | 2015-06-09 | 2015-08-19 | 青岛耀栋食品有限公司 | Processing process for bran-covered scallop column |
| CN111000164A (en) * | 2019-12-20 | 2020-04-14 | 武汉良之隆食材股份有限公司 | Starching basha fish slice and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103284221B (en) | 2015-10-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR20110032285A (en) | Process for preparing canned foods using sturgeon | |
| CN103271379B (en) | Preparation method of convenient and instant flavory grilled fish | |
| Jeyasanta et al. | Utilization of trash fishes as edible fish powder and its quality characteristics and consumer acceptance. | |
| KR101575838B1 (en) | Pure flesh ripening method of fresh fish for sushimi | |
| CN103284221B (en) | Processing technology of powder-coated perilla leaf scad and powder-coated perilla leaf scad | |
| CN103637264A (en) | Preparation process of canned fried squid | |
| CN1286401C (en) | Fresh fish food and its preparation method | |
| CN104430804A (en) | Making method of quick-frozen nori squid stripes | |
| CN107212308B (en) | Tremella flavored fish meat string and processing method thereof | |
| KR100930296B1 (en) | Functional processed food using sea urchin, manufacturing method thereof and sea urchin bibimbap using the same | |
| CN104171986A (en) | Preparation method of sour chopped chili | |
| CN104957672B (en) | A kind of processing method that instant liquid smokes sturgeon piece | |
| CN104472623A (en) | Making method of quickly-frozen powder-adhering seafood vegetable cake | |
| CN106418287A (en) | Flavored instant mackerel slice and processing technique thereof | |
| Whittle et al. | Glossary of fish technology terms | |
| CN107811189A (en) | The preparation method of Yi Zhong angler pieces | |
| CN108450821A (en) | A kind of processing method of pre-packaged sauerkraut ocean fish food | |
| KR100694793B1 (en) | Manufacturing Method of Salted Fish | |
| KR20120102940A (en) | Manufacturing method of a mackerel marinated with rosemary extract | |
| CN104305364A (en) | Making method of instant sliced squid | |
| Avery | Fish Processing Handbook for the Philippines... | |
| RU2813997C1 (en) | Atlantic herring preserves | |
| CN102356890A (en) | Processing method of sealed fish | |
| RU2691508C1 (en) | Method for production of canned minced meatballs from stingray and cod in a tomato sauce | |
| UA125006C2 (en) | METHOD OF PRODUCTION OF FISH CULINARY PRODUCTS IN JELLY BAY |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CP03 | Change of name, title or address |
Address after: 266400 no.2166, DAZHUSHAN South Road, Huangdao District, Qingdao City, Shandong Province Patentee after: Qingdao Yaodong Food Co.,Ltd. Address before: 266000 west side of Shanghai Xier Road, Jiaonan City, Qingdao City, Shandong Province Patentee before: QINGDAO YAODONG FOOD Co.,Ltd. |
|
| CP03 | Change of name, title or address | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: The processing technology of powder-coated perilla leaf bamboo pod fish and the powder-coated perilla leaf bamboo pod fish Effective date of registration: 20230203 Granted publication date: 20151028 Pledgee: Qingdao high technology financing Company limited by guarantee Pledgor: Qingdao Yaodong Food Co.,Ltd. Registration number: Y2023370010020 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230717 Granted publication date: 20151028 Pledgee: Qingdao high technology financing Company limited by guarantee Pledgor: Qingdao Yaodong Food Co.,Ltd. Registration number: Y2023370010020 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right |