CN105475893A - Flavored orange rock-fish and processing method thereof - Google Patents
Flavored orange rock-fish and processing method thereof Download PDFInfo
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- CN105475893A CN105475893A CN201510809154.XA CN201510809154A CN105475893A CN 105475893 A CN105475893 A CN 105475893A CN 201510809154 A CN201510809154 A CN 201510809154A CN 105475893 A CN105475893 A CN 105475893A
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Abstract
The invention provides a flavored orange rock-fish. The flavored orange rock-fish is prepared from the following components by weight: 70 to 90 parts of orange rock-fish, 50 to 100 parts of water, 1.5 to 2 parts of fistular onion bulb, 1.25 to 1.5 parts of ginger, 1.25 to 1.5 parts of Erguotou liquor, 1.5 to 2 parts of stir-fried peanut kernels, 0.5 to 1 part of coriander seed, 0.5 to 1 part of celery, 0.2 to 0.5 part of dried capsicum, 0.2 to 0.5 part of garlic leaf, 0.1 to 0.2 part of dried Chinese prickly ash, 0.1 to 0.2 part of black pepper, 0.1 to 0.2 part of salt, 0.1 to 0.2 part of tomato, 0.1 to 0.2 part of Murraya paniculata, 0.1 to 0.2 part of red date, 0.1 to 0.2 part of perilla leaf, 0.1 to 0.2 part of persimmon leaf, 0.1 to 0.2 part of fresh lotus root, 0.1 to 0.2 part of capsicum leaf, 0.1 to 0.2 part of platycodon grandiflorum flower, 0.1 to 0.2 part of ginseng flower, 0.1 to 0.2 part of glutinous rice root, 0.1 to 0.2 part of sesame leaf, 0.1 to 0.2 part of purple potato, 0.1 to 0.2 part of Chinese toon leaf, 0.1 to 0.2 part of Hericium erinaceus, 0.1 to 0.2 part of dried red bayberry, 0.1 to 0.2 part of Chinese yam, 0.1 to 0.2 part of water bamboo leaf, 0.1 to 0.2 part of ginkgo leaf, 0.1 to 0.2 part of fiveleaf gynostemma herb and 0.1 to 0.2 part of senna leaf. The processing method for the flavored orange rock-fish is low in raw material cost, simple in process and suitable for industrial production, greatly improves the added value of a fish by-product and has good market prospects.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of seasoning orange rock-fiss and processing method thereof.
Background technology
Orange rock-fiss is different from fresh water perch, and build is comparatively large, is divided into white bass and sea bass.Orange rock-fiss build is slightly and comparatively long, and scale is very coarse, general height 110-120cm, body weight 15-18kg, and lower jaw is longer than the upper jaw, and fish mouth is sharper.White bass back is cinerous, and belly is comparatively white, and there is irregular black splotch on side; Sea bass color is more black, and the pitch black grey of integral color, black splotch is not obvious.
Orange rock-fiss protein abundance, delicious meat is one of common marine economy fish.1, perch is rich in the nutrients such as protein, vitamin A, B family vitamin, calcium, magnesium, zinc, selenium; There is the effect of filling liver kidney, beneficial taste, preventing phlegm from forming and stopping coughing, have good benefiting action to the people of kidney deficiency and liver.2, perch also can be controlled fetal irritability, produce the diseases such as few breast, ready-to-be mother and produce women to eat perch be a kind ofly not only mended body, but also the nutriment that can not cause overnutrition and cause fat, and is that body-building is enriched blood, the good merchantable brand of strengthening the spleen and replenishing qi and beneficial body Ankang.3, also have more copper in perch blood, copper can maintain neural normal function and participate in the Function of the key enzyme of number of substances metabolism, and people's edible perch that copper lacks is supplemented.
Be all adopt now to burn existing method to orange rock-fiss in the market, the report that food develops and utilizes be processed into it also less, Given this, propose the application.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant bagged, appetizing seasoning orange rock-fiss and processing method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of seasoning orange rock-fiss, be made up of the component of following parts by weight: orange rock-fiss 70-90 part, water 50-100 part, Bulbus Allii Fistulosi 1.5-2 part, ginger 1.25-1.5 part, Erguotou wine 1.25-1.5 part, fry peanut 1.5-2 part, coriander seed 0.5-1 part, celery 0.5-1 part, chilli 0.2-0.5 part, garlic leaf 0.2-0.5 part, dried flower green pepper 0.1-0.2 part, black pepper 0.1-0.2 part, salt 0.1-0.2 part, tomato 0.1-0.2 part, murraya paniculataJack 0.1-0.2 part, red date 0.1-0.2 part, perilla leaf 0.1-0.2 part, persimmon leaf 0.1-0.2 part, fresh lotus root 0.1-0.2 part, capsicum leaf 0.1-0.2 part, platycodon flower 0.1-0.2 part, flower of Panax ginseng 0.1-0.2 part, glutinous rice root 0.1-0.2 part, gingili leaf 0.1-0.2 part, purple potato 0.1-0.2 part, Chinese Toon Leaves 0.1-0.2 part, Hericium erinaceus 0.1-0.2 part, red bayberry does 0.1-0.2 part, Chinese yam 0.1-0.2 part, cane shoots leaves 0.1-0.2 part, ginkgo leaf 0.1-0.2 part, gynostemma pentaphylla 0.1-0.2 part, folium sennae 0.1-0.2 part,
A processing method for seasoning orange rock-fiss, step is as follows:
One, live fish is supported temporarily
1. select to meet breeding environment condition and specification meets the requirements, enter storage pond, holding pond without the orange rock-fiss vigorous alive that the residual medicine of agriculture is residual foster stand-by temporarily;
2. support temporarily at the recirculated water of water temperature 15 DEG C-18 DEG C and tell most mud fishy smell half a day, support density temporarily and be no more than 60/m
3;
Two, live fish bloodletting
1. the vigorous live fish will supported temporarily, in a fish dark partial application in two cheeks soft ligament place;
2. carry out freely moving about for 30 minutes until blood flow is totally oppressed pure white rushing in oxygen bloodletting pond of water temperature 15 DEG C;
Three, the back of the body opened by fish material
1. three willow leaf little Hua cuttves are driven, degree of depth 1.0-1.5cm in every limit, surface of every bar fish; (steck position 1 cutter degree of depth 1.3-1.5cm, 1 cutter degree of depth 1.2-1.5cm in the middle part of fish, fish tail portion 1 cutter degree of depth 1.0-1.3cm);
2. afterbody 2-3 cm is cut sideling to impose uniformity without examining individual cases along spine place and is opened the back of the body to head and complete, and belly will be ined succession and can not be cut brokenly, or opens the back of the body with driven opening back of the body machine; (note, the position of gall bladder, prevents from cutting brokenly, and a cutter completes as far as possible, does not mend cutter; Fish tail changes cutter from tail 2-3cm place, and 45° angle is cut sth. askew lower cutter, and under steck, cutter is from the 45 ° of lower cuttves of cutting sth. askew in left and right, fish tail 4-5cm place);
3. can not break apart by chopping from each cutter of gently cutting of afterbody 4-5cm and fish head place at fish spine, then flat blade fish spine and with the flesh of fish be connected not separated, in the middle of fish head cheek shell place, fish head fish body connecting place, correspondence respectively cuts 1 cutter, constantly complete at guarantee fish body, and ensures the smooth of fish;
Four, fish cleaning
1. remove internal organ, the fish cheek, tooth, scrub black film with flowing water and clean blood film;
2. retain fish bubble and fish maw; Attention: black film must scrub clean;
3. clean fish body is put into adjust frozen water (ice+water), temperature be dipped in frozen water in 13 DEG C the flesh of fish snow-white after pull out;
Five, seasoning
1. dry to Bulbus Allii Fistulosi, ginger, stir-fry peanut, coriander seed, celery, chilli, garlic leaf part, dried flower green pepper, black pepper, salt, tomato, murraya paniculataJack, red date, perilla leaf, persimmon leaf, fresh lotus root, capsicum leaf, platycodon flower, flower of Panax ginseng, glutinous rice root, gingili leaf, purple potato, Chinese Toon Leaves, Hericium erinaceus, red bayberry, Chinese yam, cane shoots leaves, ginkgo leaf, gynostemma pentaphylla and folium sennae are broken into slag, bind up with gauze and put into water carry out tumbling modulation together with fish, Erguotou wine, make fish tasty;
2. slight tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
Six, quick-frozen, packaging, refrigeration
Qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.Can be used for boiling, baking.
The invention has the beneficial effects as follows: the present invention adopts modern processing, obtain a brand-new orange rock-fiss product.Product is nutritious, delicious flavour, meets the popular hobby to fish food.Low raw-material cost of the present invention, technique is simple, is applicable to carrying out suitability for industrialized production, and greatly improves the added value of fishery-ies product, good market prospects.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of seasoning orange rock-fiss, be made up of the component of following parts by weight: orange rock-fiss 70 parts, 5100 parts, water, Bulbus Allii Fistulosi 1.5 parts, ginger 1.5 parts, Erguotou wine 1.25 parts, fry peanut 2 parts, coriander seed 0.5 part, celery 1 part, chilli 0.2 part, 0.5 part, garlic leaf, dried flower green pepper 0.1 part, black pepper 0.2 part, salt 0.1 part, 0.2 part, tomato, murraya paniculataJack 0.1 part, red date 0.2 part, perilla leaf 0.1 part, 0.2 part, persimmon leaf, fresh lotus root 0.1 part, 0.2 part, capsicum leaf, platycodon flower 0.1 part, flower of Panax ginseng 0.2 part, glutinous rice root 0.1 part, gingili leaf 0.2 part, purple potato 0.1 part, Chinese Toon Leaves 0.2 part, Hericium erinaceus 0.1 part, dry 0.2 part of red bayberry, Chinese yam 0.1 part, cane shoots leaves 0.2 part, ginkgo leaf 0.1 part, gynostemma pentaphylla 0.2 part, folium sennae 0.1 part,
A processing method for seasoning orange rock-fiss, step is as follows:
One, live fish is supported temporarily
1. select to meet breeding environment condition and specification meets the requirements, enter storage pond, holding pond without the orange rock-fiss vigorous alive that the residual medicine of agriculture is residual foster stand-by temporarily;
2. support temporarily at the recirculated water of water temperature 15 DEG C-18 DEG C and tell most mud fishy smell half a day, support density temporarily and be no more than 60/m
3;
Two, live fish bloodletting
1. the vigorous live fish will supported temporarily, in a fish dark partial application in two cheeks soft ligament place;
2. carry out freely moving about for 30 minutes until blood flow is totally oppressed pure white rushing in oxygen bloodletting pond of water temperature 15 DEG C;
Three, the back of the body opened by fish material
1. three willow leaf little Hua cuttves are driven, degree of depth 1.0-1.5cm in every limit, surface of every bar fish; (steck position 1 cutter degree of depth 1.3-1.5cm, 1 cutter degree of depth 1.2-1.5cm in the middle part of fish, fish tail portion 1 cutter degree of depth 1.0-1.3cm);
2. afterbody 2-3 cm is cut sideling to impose uniformity without examining individual cases along spine place and is opened the back of the body to head and complete, and belly will be ined succession and can not be cut brokenly, or opens the back of the body with driven opening back of the body machine; (note, the position of gall bladder, prevents from cutting brokenly, and a cutter completes as far as possible, does not mend cutter; Fish tail changes cutter from tail 2-3cm place, and 45° angle is cut sth. askew lower cutter, and under steck, cutter is from the 45 ° of lower cuttves of cutting sth. askew in left and right, fish tail 4-5cm place);
3. can not break apart by chopping from each cutter of gently cutting of afterbody 4-5cm and fish head place at fish spine, then flat blade fish spine and with the flesh of fish be connected not separated, in the middle of fish head cheek shell place, fish head fish body connecting place, correspondence respectively cuts 1 cutter, constantly complete at guarantee fish body, and ensures the smooth of fish;
Four, fish cleaning
1. remove internal organ, the fish cheek, tooth, scrub black film with flowing water and clean blood film;
2. retain fish bubble and fish maw; Attention: black film must scrub clean;
3. clean fish body is put into adjust frozen water (ice+water), temperature be dipped in frozen water in 13 DEG C the flesh of fish snow-white after pull out;
Five, seasoning
1. dry to Bulbus Allii Fistulosi, ginger, stir-fry peanut, coriander seed, celery, chilli, garlic leaf part, dried flower green pepper, black pepper, salt, tomato, murraya paniculataJack, red date, perilla leaf, persimmon leaf, fresh lotus root, capsicum leaf, platycodon flower, flower of Panax ginseng, glutinous rice root, gingili leaf, purple potato, Chinese Toon Leaves, Hericium erinaceus, red bayberry, Chinese yam, cane shoots leaves, ginkgo leaf, gynostemma pentaphylla and folium sennae are broken into slag, bind up with gauze and put into water carry out tumbling modulation together with fish, Erguotou wine, make fish tasty;
2. slight tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
Six, quick-frozen, packaging, refrigeration
Qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.Can be used for boiling, baking.
Embodiment 2
A kind of seasoning orange rock-fiss, be made up of the component of following parts by weight: orange rock-fiss 80 parts, 80 parts, water, Bulbus Allii Fistulosi 1.8 parts, ginger 1.35 parts, Erguotou wine 1.35 parts, fry peanut 1.8 parts, coriander seed 0.7 part, celery 0.75 part, chilli 0.35 part, 0.35 part, garlic leaf, dried flower green pepper 0.15 part, black pepper 0.15 part, salt 0.15 part, 0.15 part, tomato, murraya paniculataJack 0.15 part, red date 0.15 part, perilla leaf 0.15 part, 0.15 part, persimmon leaf, fresh lotus root 0.15 part, 0.15 part, capsicum leaf, platycodon flower 0.15 part, flower of Panax ginseng 0.15 part, glutinous rice root 0.15 part, gingili leaf 0.15 part, purple potato 0.15 part, Chinese Toon Leaves 0.15 part, Hericium erinaceus 0.15 part, dry 0.15 part of red bayberry, Chinese yam 0.15 part, cane shoots leaves 0.15 part, ginkgo leaf 0.15 part, gynostemma pentaphylla 0.15 part, folium sennae 0.15 part,
A processing method for seasoning orange rock-fiss, step is as follows:
One, live fish is supported temporarily
1. select to meet breeding environment condition and specification meets the requirements, enter storage pond, holding pond without the orange rock-fiss vigorous alive that the residual medicine of agriculture is residual foster stand-by temporarily;
2. support temporarily at the recirculated water of water temperature 15 DEG C-18 DEG C and tell most mud fishy smell half a day, support density temporarily and be no more than 60/m
3;
Two, live fish bloodletting
1. the vigorous live fish will supported temporarily, in a fish dark partial application in two cheeks soft ligament place;
2. carry out freely moving about for 30 minutes until blood flow is totally oppressed pure white rushing in oxygen bloodletting pond of water temperature 15 DEG C;
Three, the back of the body opened by fish material
1. three willow leaf little Hua cuttves are driven, degree of depth 1.0-1.5cm in every limit, surface of every bar fish; (steck position 1 cutter degree of depth 1.3-1.5cm, 1 cutter degree of depth 1.2-1.5cm in the middle part of fish, fish tail portion 1 cutter degree of depth 1.0-1.3cm);
2. afterbody 2-3 cm is cut sideling to impose uniformity without examining individual cases along spine place and is opened the back of the body to head and complete, and belly will be ined succession and can not be cut brokenly, or opens the back of the body with driven opening back of the body machine; (note, the position of gall bladder, prevents from cutting brokenly, and a cutter completes as far as possible, does not mend cutter; Fish tail changes cutter from tail 2-3cm place, and 45° angle is cut sth. askew lower cutter, and under steck, cutter is from the 45 ° of lower cuttves of cutting sth. askew in left and right, fish tail 4-5cm place);
3. can not break apart by chopping from each cutter of gently cutting of afterbody 4-5cm and fish head place at fish spine, then flat blade fish spine and with the flesh of fish be connected not separated, in the middle of fish head cheek shell place, fish head fish body connecting place, correspondence respectively cuts 1 cutter, constantly complete at guarantee fish body, and ensures the smooth of fish;
Four, fish cleaning
1. remove internal organ, the fish cheek, tooth, scrub black film with flowing water and clean blood film;
2. retain fish bubble and fish maw; Attention: black film must scrub clean;
3. clean fish body is put into adjust frozen water (ice+water), temperature be dipped in frozen water in 13 DEG C the flesh of fish snow-white after pull out;
Five, seasoning
1. dry to Bulbus Allii Fistulosi, ginger, stir-fry peanut, coriander seed, celery, chilli, garlic leaf part, dried flower green pepper, black pepper, salt, tomato, murraya paniculataJack, red date, perilla leaf, persimmon leaf, fresh lotus root, capsicum leaf, platycodon flower, flower of Panax ginseng, glutinous rice root, gingili leaf, purple potato, Chinese Toon Leaves, Hericium erinaceus, red bayberry, Chinese yam, cane shoots leaves, ginkgo leaf, gynostemma pentaphylla and folium sennae are broken into slag, bind up with gauze and put into water carry out tumbling modulation together with fish, Erguotou wine, make fish tasty;
2. slight tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
Six, quick-frozen, packaging, refrigeration
Qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.Can be used for boiling, baking.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. a seasoning orange rock-fiss, it is characterized in that, be made up of the component of following parts by weight: orange rock-fiss 70-90 part, water 50-100 part, Bulbus Allii Fistulosi 1.5-2 part, ginger 1.25-1.5 part, Erguotou wine 1.25-1.5 part, fry peanut 1.5-2 part, coriander seed 0.5-1 part, celery 0.5-1 part, chilli 0.2-0.5 part, garlic leaf 0.2-0.5 part, dried flower green pepper 0.1-0.2 part, black pepper 0.1-0.2 part, salt 0.1-0.2 part, tomato 0.1-0.2 part, murraya paniculataJack 0.1-0.2 part, red date 0.1-0.2 part, perilla leaf 0.1-0.2 part, persimmon leaf 0.1-0.2 part, fresh lotus root 0.1-0.2 part, capsicum leaf 0.1-0.2 part, platycodon flower 0.1-0.2 part, flower of Panax ginseng 0.1-0.2 part, glutinous rice root 0.1-0.2 part, gingili leaf 0.1-0.2 part, purple potato 0.1-0.2 part, Chinese Toon Leaves 0.1-0.2 part, Hericium erinaceus 0.1-0.2 part, red bayberry does 0.1-0.2 part, Chinese yam 0.1-0.2 part, cane shoots leaves 0.1-0.2 part, ginkgo leaf 0.1-0.2 part, gynostemma pentaphylla 0.1-0.2 part, folium sennae 0.1-0.2 part.
2. prepare a method for seasoning orange rock-fiss described in claim 1, rise and be characterised in that, step is as follows:
(1) live fish is supported temporarily
(1) select to meet breeding environment condition and specification meets the requirements, enter storage pond, holding pond without the orange rock-fiss vigorous alive that the residual medicine of agriculture is residual foster stand-by temporarily;
(2) tell most mud fishy smell foster half a day temporarily at the recirculated water of water temperature 15 DEG C-18 DEG C, support density temporarily and be no more than 60/m
3;
(2) live fish bloodletting
(1) the vigorous live fish will supported temporarily, in a fish dark partial application in two cheeks soft ligament place;
(2) carry out freely moving about for 30 minutes until blood flow is totally oppressed pure white rushing in oxygen bloodletting pond of water temperature 15 DEG C;
(3) back of the body opened by fish material
(1) three willow leaf little Hua cuttves are driven, degree of depth 1.0-1.5cm in every limit, surface of every bar fish;
(2) afterbody 2-3 cm is cut sideling to impose uniformity without examining individual cases along spine place and is opened the back of the body to head and complete, and belly will be ined succession and can not be cut brokenly, or opens the back of the body with driven opening back of the body machine;
(3) can not break apart by chopping from each cutter of gently cutting of afterbody 4-5cm and fish head place at fish spine, then flat blade fish spine and with the flesh of fish be connected not separated, in the middle of fish head cheek shell place, fish head fish body connecting place, correspondence respectively cuts 1 cutter, constantly complete at guarantee fish body, and ensures the smooth of fish;
(4) fish cleaning
(1) remove internal organ, the fish cheek, tooth, scrub black film with flowing water and clean blood film;
(2) fish bubble and fish maw is retained; Attention: black film must scrub clean;
(3) clean fish body is put into adjust frozen water, temperature be dipped in frozen water in 13 DEG C the flesh of fish snow-white after pull out;
(5) seasoning
(1) dry to shallot, ginger, Erguotou wine, onion, caraway, celery, chilli part, garlic, dried flower green pepper, pepper, Chinese cassia tree, cloves, the root of Dahurain angelica, Radix Glycyrrhizae, purple perilla, peach blossom, lily, capsicum leaf, balloonflower root, extruded wheat, polished rice, gingili leaf, jujube core, gumbo seed, white mushroom, red bayberry, Chinese yam, Radix Codonopsis, Radix Angelicae Sinensis, gynostemma pentaphylla and folium sennae are broken into slag, bind up with gauze and put into water carry out tumbling modulation together with fish, make fish tasty;
(2) slight tumbling modulating time was at 30 minutes, and water temperature controls at 15 DEG C;
(6) quick-frozen, packaging, refrigeration
Qualified products have been crossed quick-frozen in 50-60 minutes in spiral freezer below-40 DEG C; Pack, put into less than-18 DEG C Storage in cold banks.
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| CN201510809154.XA CN105475893A (en) | 2015-11-19 | 2015-11-19 | Flavored orange rock-fish and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262582A (en) * | 2016-08-09 | 2017-01-04 | 珠海市祺海水产科技有限公司 | The fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting |
| CN108523071A (en) * | 2018-03-16 | 2018-09-14 | 沧州市华海顺达粮油调料有限公司 | The steamed flavouring condiment and preparation method thereof of one kind |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103637259A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent weever |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
| CN104544310A (en) * | 2014-12-17 | 2015-04-29 | 重庆腾达牧业有限公司 | Processing method of weever |
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2015
- 2015-11-19 CN CN201510809154.XA patent/CN105475893A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637259A (en) * | 2013-12-26 | 2014-03-19 | 吕文良 | Production method of sweet and pungent weever |
| CN104026642A (en) * | 2014-03-25 | 2014-09-10 | 中国海洋大学 | Preserving method of low-salt sea bass |
| CN104041860A (en) * | 2014-05-30 | 2014-09-17 | 盐城冠华水产有限公司 | Making method of seasoned shelled shrimp |
| CN104544310A (en) * | 2014-12-17 | 2015-04-29 | 重庆腾达牧业有限公司 | Processing method of weever |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106262582A (en) * | 2016-08-09 | 2017-01-04 | 珠海市祺海水产科技有限公司 | The fragrant pickling liquid in orange rock-fiss cellar for storing things and method for salting |
| CN108523071A (en) * | 2018-03-16 | 2018-09-14 | 沧州市华海顺达粮油调料有限公司 | The steamed flavouring condiment and preparation method thereof of one kind |
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Application publication date: 20160413 |