CN106666489B - Fish roe sauce and preparation method thereof - Google Patents
Fish roe sauce and preparation method thereof Download PDFInfo
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- CN106666489B CN106666489B CN201611130501.7A CN201611130501A CN106666489B CN 106666489 B CN106666489 B CN 106666489B CN 201611130501 A CN201611130501 A CN 201611130501A CN 106666489 B CN106666489 B CN 106666489B
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000251468 Actinopterygii Species 0.000 claims abstract description 109
- 235000013599 spices Nutrition 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 16
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 29
- 235000008397 ginger Nutrition 0.000 claims description 29
- 239000003921 oil Substances 0.000 claims description 28
- 235000019198 oils Nutrition 0.000 claims description 28
- 240000002234 Allium sativum Species 0.000 claims description 26
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 26
- 235000004611 garlic Nutrition 0.000 claims description 26
- 235000012424 soybean oil Nutrition 0.000 claims description 25
- 239000003549 soybean oil Substances 0.000 claims description 25
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims description 20
- 239000004278 EU approved seasoning Substances 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 12
- 244000068988 Glycine max Species 0.000 claims description 12
- 229940041514 candida albicans extract Drugs 0.000 claims description 12
- 239000012138 yeast extract Substances 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 210000000582 semen Anatomy 0.000 claims 8
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 244000000231 Sesamum indicum Species 0.000 claims 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 235000007265 Myrrhis odorata Nutrition 0.000 claims 1
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000012550 Pimpinella anisum Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000017803 cinnamon Nutrition 0.000 claims 1
- ZPUCINDJVBIVPJ-LJISPDSOSA-N ***e Chemical compound O([C@H]1C[C@@H]2CC[C@@H](N2C)[C@H]1C(=O)OC)C(=O)C1=CC=CC=C1 ZPUCINDJVBIVPJ-LJISPDSOSA-N 0.000 claims 1
- 235000013372 meat Nutrition 0.000 abstract description 18
- 235000019640 taste Nutrition 0.000 abstract description 13
- 241000234314 Zingiber Species 0.000 description 25
- 241000207961 Sesamum Species 0.000 description 23
- 241001107116 Castanospermum australe Species 0.000 description 14
- 235000021279 black bean Nutrition 0.000 description 14
- 235000019654 spicy taste Nutrition 0.000 description 8
- 235000019634 flavors Nutrition 0.000 description 7
- 241000722363 Piper Species 0.000 description 6
- 239000002737 fuel gas Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000012466 permeate Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 238000010298 pulverizing process Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 2
- 240000007232 Illicium verum Species 0.000 description 2
- 235000008227 Illicium verum Nutrition 0.000 description 2
- 241000758706 Piperaceae Species 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 230000004075 alteration Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005536 corrosion prevention Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 229940023462 paste product Drugs 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a fish egg sauce which is prepared by the following preparation method: (1) after leaching the young fishes, mixing and pickling the young fishes by adopting salt, brewed soy sauce and spices; (2) frying with oil to obtain flavoring; (3) frying the pickled fish fry to obtain fried fish fry with brown color; (3) adding monosodium glutamate and flavoring agent for flavoring, and controlling water content of fish roe sauce below 35% to obtain fish roe sauce. The invention also discloses a preparation method of the fish roe sauce. The fish meat of the fish meat paste obtained by the invention is fresh, fragrant and slightly spicy, the paste is fresh, salty, spicy and rich in taste.
Description
Technical Field
The invention relates to a fish roe sauce and a preparation method thereof.
Background
The male fry is a sea young fish with transparent body, fresh and tender meat quality and crisp taste, and is deeply loved by people. To meet the needs of consumers, there are also doll fish paste products with different flavors on the market. However, dried small fish used in the fish sauce on the market is coarse, dark in color, not crisp enough in taste, and has certain fishy smell, the ingredients are single, pepper and fermented soya beans are frequently matched, the fragrance is not harmonious enough, the taste is either spicy or salty or bitter, and a preservative is added for corrosion prevention.
At present, the preparation method of the fish sauce comprises the following steps: cleaning the fish fries, soaking for a period of time, draining, directly frying, and seasoning to obtain the fish paste product. In the preparation process, the fish fries are directly fried after being cleaned, soaked and drained, and the fish meat and internal organs have more water, so that the fish meat is rough in frying or is stirred thoroughly in the production and stirring process, the taste is rough and not crisp enough, and the fish smell exists.
Disclosure of Invention
One of the purposes of the invention is to provide a fish roe sauce, and the meat quality of fish roe of the fish roe sauce is fresh and fragrant and is not coarse.
The purpose of the invention is realized by the following technical scheme: a young fish sauce is prepared by the following preparation method:
(1) after leaching the young fishes, mixing and pickling the young fishes by adopting salt, brewed soy sauce and spices;
(2) frying with oil to obtain flavoring;
(3) frying the pickled fish fry to obtain fried fish fry with brown color;
(3) adding monosodium glutamate and flavoring agent for flavoring, and controlling water content of fish roe sauce below 35% to obtain fish roe sauce.
In the step (1), the ratio of the fish fries to the salt, the brewed soy sauce and the spices is 4-6:1-3: 0.5-1.
In order to improve the fragrance of the young fish paste and make the taste unique and harmonious, the seasonings in the step (2) of the present invention include, but are not limited to, soybean oil, dried pepper, raw garlic, ginger, fermented soya beans and sesame. In the step, in order to mutually fuse the flavors of the seasonings, the invention preferably carries out batch frying on the seasonings, specifically, the dried chili is taken and rehydrated, then the dried chili is fried by soybean oil to obtain spicy and bright spicy oil, then the black beans, the sesame, the raw garlic and the ginger are fried by the spicy oil in sequence, and the duration of heating is controlled to be fried until the sesame, the raw garlic and the ginger are crispy, and the black beans are not burnt. Because the soybean oil is fried in sequence to blend the fragrance of each seasoning, the fish fries fried by the soybean oil can enable the fragrance substances of the seasonings to permeate into the fish meat, so that the fish fries are fresh, fragrant and slightly spicy in meat quality.
As an embodiment of the invention, the following raw materials are preferably mixed according to the parts by weight:
20-30 parts of dried fish fries, 60-80 parts of soybean oil, 20-30 parts of dried peppers, 5-10 parts of raw garlic, 5-10 parts of ginger, 5-10 parts of salt, 5-10 parts of fermented soya beans, 5-10 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of sesame and 2-5 parts of mixed spices, and 1-3 parts of flavoring agent.
The spice provided by the invention comprises but is not limited to one or more than two of cassia bark, star anise, pepper, dried orange peel and dried ginger.
The flavoring agent is preferably I + G yeast extract.
The invention also aims to provide a preparation method of the fish egg sauce.
Specifically, the preparation method of the fish egg sauce comprises the following steps:
(1) after leaching the young fishes, mixing and pickling the young fishes by adopting salt, brewed soy sauce and spices;
(2) frying with oil to obtain flavoring;
(3) frying the pickled fish fry to obtain fried fish fry with brown color;
(3) adding monosodium glutamate and flavoring agent for flavoring, and controlling water content of fish roe sauce below 35% to obtain fish roe sauce.
In order to improve the fragrance of the young fish paste and make the taste unique and harmonious, the seasonings in the step (2) of the present invention include, but are not limited to, soybean oil, dried pepper, raw garlic, ginger, fermented soya beans and sesame. In the step, in order to mutually fuse the flavors of the seasonings, the invention preferably carries out batch frying on the seasonings, specifically, the dried chili is taken and rehydrated, then the dried chili is fried by soybean oil to obtain spicy and bright spicy oil, then the black beans, the sesame, the raw garlic and the ginger are fried by the spicy oil in sequence, and the duration of heating is controlled to be fried until the sesame, the raw garlic and the ginger are crispy, and the black beans are not burnt. Because the soybean oil is fried in sequence to blend the fragrance of each seasoning, the fish fries fried by the soybean oil can enable the fragrance substances of the seasonings to permeate into the fish meat, so that the fish fries are fresh, fragrant and slightly spicy in meat quality.
As an embodiment of the invention, the following raw materials are preferably mixed according to the parts by weight:
20-30 parts of dried fish fries, 60-80 parts of soybean oil, 20-30 parts of dried peppers, 5-10 parts of raw garlic, 5-10 parts of ginger, 5-10 parts of salt, 5-10 parts of fermented soya beans, 5-10 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of sesame and 2-5 parts of mixed spices, and 1-3 parts of flavoring agent.
The spice provided by the invention comprises but is not limited to one or more than two of cassia bark, star anise, pepper, dried orange peel and dried ginger.
The flavoring agent is preferably I + G yeast extract.
Compared with the prior art, the invention has the following beneficial effects:
(1) the invention is pickled before the fish fries are fried, so that the water in the fish meat and internal organs permeates out, the water in the fish fries is reduced, and the fish meat is more fluffy, crisp and chewy during frying.
(2) The invention uses soybean oil to fry dry pepper, garlic, ginger, lobster sauce and sesame in batches. The soybean oil is firstly fried to obtain spicy and bright spicy oil from the dried chili, then the spicy oil is used for frying the black beans, the sesame, the raw garlic and the ginger in sequence, the duration of heating is controlled until the sesame, the raw garlic and the ginger are crisp, the black beans are not burnt, the fragrance of each seasoning is fused in the spicy oil, and then the fried fish fries can enable the fragrance substances of the seasonings to permeate into the fish meat, so that the fish fries have fresh, fragrant and slightly spicy meat, the sauce is fresh, salty, spicy and rich in taste.
(3) The invention controls the water content of the product to be below 35 percent, and because the water content is low, microorganisms are not easy to grow, no preservative is needed to be added, and the quality of the fish roe sauce product within the validity period can be ensured.
(4) The fried fish fries are oily, clear, spicy and tasty, are good products for cooking, mixing noodles and frying dishes, and do not need to be added with preservatives. Compared with the fish sauce on the market, the fish sauce has the advantages of color, fragrance, taste and body.
Detailed Description
The following examples are presented to illustrate and practice the present invention and are included within the scope of the invention and are intended to enable one of ordinary skill in the art to practice the invention in light of the foregoing disclosure.
Example 1
Preparing materials: 20 parts of dried fish larvae, 60 parts of soybean oil, 25 parts of dried chili, 5 parts of raw garlic, 5 parts of ginger, 8 parts of salt, 8 parts of fermented soya beans, 7 parts of brewed soy sauce, 5 parts of monosodium glutamate, 3 parts of sesame, 2 parts of mixed spice and 1 part of yeast extract I + G.
The mixed spice comprises cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli, pericarpium Citri Tangerinae and Zingiberis rhizoma. Pulverizing rhizoma Zingiberis recens and Bulbus Allii.
Preparing the fish roe sauce:
(1) and (3) rinsing the dried fish fries, and mixing and pickling the dried fish fries with salt, brewed soy sauce and spices for 2 hours.
(2) And (4) after the dried chili is rehydrated, frying the chili with soybean oil to obtain the spicy oil with spicy and bright oil. And then sequentially frying the black beans, the sesame, the raw garlic and the ginger with spicy oil, controlling the duration of the fire, and frying until the sesame, the raw garlic and the ginger are crispy and the black beans are not burnt by adjusting the fuel gas and controlling the temperature to be 110 ℃ in 105-.
(3) Frying the pickled fish fry to obtain fried fish fry with brown color;
(4) adding monosodium glutamate and yeast extract I + G for flavoring, and controlling water content below 35% to obtain fish roe sauce with fresh fish roe meat, slight spicy taste, chewy flavor, fresh salty, spicy taste, and rich taste.
Example 2
Preparing materials: 25 parts of dried fish larvae, 65 parts of soybean oil, 25 parts of dried chili, 8 parts of raw garlic, 8 parts of ginger, 8 parts of salt, 8 parts of fermented soya beans, 6 parts of brewed soy sauce, 8 parts of monosodium glutamate, 5 parts of sesame, 4 parts of mixed spice and 2 parts of I + G yeast extract.
The mixed spice comprises cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli, pericarpium Citri Tangerinae and Zingiberis rhizoma. Pulverizing rhizoma Zingiberis recens and Bulbus Allii.
Preparing the fish roe sauce:
(1) and (3) rinsing the dried fish fries, and mixing and pickling the dried fish fries with salt, brewed soy sauce and spices for 3 hours.
(2) And (4) after the dried chili is rehydrated, frying the chili with soybean oil to obtain the spicy oil with spicy and bright oil. And then sequentially frying the black beans, the sesame, the raw garlic and the ginger with spicy oil, controlling the duration of the fire, and frying until the sesame, the raw garlic and the ginger are crispy and the black beans are not burnt by adjusting the fuel gas and controlling the temperature to be 110 ℃ in 105-.
(3) Frying the pickled fish fry to obtain fried fish fry with brown color;
(4) adding monosodium glutamate and yeast extract I + G for flavoring, and controlling water content below 35% to obtain fish roe sauce with fresh fish roe meat, slight spicy taste, chewy flavor, fresh salty, spicy taste, and rich taste.
Example 3
Preparing materials: 30 parts of dried fish fries, 70 parts of soybean oil, 30 parts of dried chili, 8 parts of raw garlic, 6 parts of ginger, 6 parts of salt, 6 parts of fermented soya beans, 10 parts of brewed soy sauce, 6 parts of monosodium glutamate, 5 parts of sesame, 3 parts of mixed spice and 3 parts of I + G yeast extract.
The mixed spice comprises cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli, pericarpium Citri Tangerinae and Zingiberis rhizoma. Pulverizing rhizoma Zingiberis recens and Bulbus Allii.
Preparing the fish roe sauce:
(1) and (3) rinsing the dried fish fries, and mixing and pickling the dried fish fries with salt, brewed soy sauce and spices for 4 hours.
(2) And (4) after the dried chili is rehydrated, frying the chili with soybean oil to obtain the spicy oil with spicy and bright oil. And then sequentially frying the black beans, the sesame, the raw garlic and the ginger with spicy oil, controlling the duration of the fire, and frying until the sesame, the raw garlic and the ginger are crispy and the black beans are not burnt by adjusting the fuel gas and controlling the temperature to be 110 ℃ in 105-.
(3) Frying the pickled fish fry to obtain fried fish fry with brown color;
(4) adding monosodium glutamate and yeast extract I + G for flavoring, and controlling water content below 35% to obtain fish roe sauce with fresh fish roe meat, slight spicy taste, chewy flavor, fresh salty, spicy taste, and rich taste.
Example 4
Preparing materials: 25 parts of dried fish fries, 75 parts of soybean oil, 30 parts of dried chili, 5 parts of raw garlic, 5 parts of ginger, 5 parts of salt, 8 parts of fermented soya beans, 8 parts of brewed soy sauce, 6 parts of monosodium glutamate, 5 parts of sesame, 3 parts of mixed spice and 1 part of yeast extract I + G.
The mixed spice comprises cortex Cinnamomi Japonici, fructus Anisi Stellati, fructus Zanthoxyli, pericarpium Citri Tangerinae and Zingiberis rhizoma. Pulverizing rhizoma Zingiberis recens and Bulbus Allii.
Preparing the fish roe sauce:
(1) and (3) rinsing the dried fish fries, and mixing and pickling the dried fish fries with salt, brewed soy sauce and spices for 3 hours.
(2) And (4) after the dried chili is rehydrated, frying the chili with soybean oil to obtain the spicy oil with spicy and bright oil. And then sequentially frying the black beans, the sesame, the raw garlic and the ginger with spicy oil, controlling the duration of the fire, and frying until the sesame, the raw garlic and the ginger are crispy and the black beans are not burnt by adjusting the fuel gas and controlling the temperature to be 110 ℃ in 105-.
(3) Frying the pickled fish fry to obtain fried fish fry with brown color;
(4) adding monosodium glutamate and yeast extract I + G for flavoring, and controlling water content below 35% to obtain fish roe sauce with fresh fish roe meat, slight spicy taste, chewy flavor, fresh salty, spicy taste, and rich taste.
The present invention is not limited to the above embodiments, and various other equivalent modifications, substitutions and alterations can be made without departing from the basic technical concept of the invention as described above, according to the common technical knowledge and conventional means in the field.
Claims (3)
1. The young fish sauce is characterized by being prepared by the following preparation method:
(1) after the young fishes are leached, salt, brewed soy sauce and spices are mixed and pickled to reduce the water content of the young fishes;
(2) frying seasonings with oil, wherein the seasonings comprise soybean oil, dried chili, raw garlic, ginger, fermented soya beans and sesame, and frying the seasonings in batches: rehydrating dried Capsici fructus, frying with soybean oil to obtain spicy oil, sequentially frying semen Sojae Preparatum, semen Sesami, Bulbus Allii and rhizoma Zingiberis recens with the spicy oil, and controlling the duration of fire until semen Sesami, Bulbus Allii and rhizoma Zingiberis recens are crispy and the semen Sojae Preparatum is not burnt;
(3) frying the pickled fish fry to obtain fried fish fry with brown color;
(4) adding monosodium glutamate and flavoring agent for flavoring, wherein the flavoring agent is I + G yeast extract; controlling the water content of the fish roe paste to be below 35 percent to obtain the fish roe paste;
the weight parts of the raw materials are as follows: 20-30 parts of dried young fish, 60-80 parts of soybean oil, 20-30 parts of dried chili, 5-10 parts of raw garlic, 5-10 parts of ginger, 5-10 parts of salt, 5-10 parts of fermented soya beans, 5-10 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 2-5 parts of sesame, 2-5 parts of mixed spices and 1-3 parts of flavoring agent.
2. The caviar as claimed in claim 1, wherein the spices include one or more of, but not limited to, cinnamon, anise, pepper, dried orange peel and dried ginger.
3. A method of preparing a fish egg paste as claimed in any one of claims 1 to 2, comprising the steps of:
(1) after leaching the young fishes, mixing and pickling the young fishes by adopting salt, brewed soy sauce and spices;
(2) frying seasonings with oil, wherein the seasonings comprise soybean oil, dried chili, raw garlic, ginger, fermented soya beans and sesame, and frying the seasonings in batches: rehydrating dried Capsici fructus, frying with soybean oil to obtain spicy oil, sequentially frying semen Sojae Preparatum, semen Sesami, Bulbus Allii and rhizoma Zingiberis recens with the spicy oil, and controlling the duration of fire until semen Sesami, Bulbus Allii and rhizoma Zingiberis recens are crispy and the semen Sojae Preparatum is not burnt;
(3) putting the pickled fish fries into the chili oil which is fused with the fragrance of each seasoning in the second step, and frying to obtain fried fish fries with brown color;
(4) adding monosodium glutamate and flavoring agent for flavoring, wherein the flavoring agent is I + G yeast extract; and controlling the water content of the fish roe paste to be below 35 percent to obtain the fish roe paste.
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| CN1074099A (en) * | 1992-01-10 | 1993-07-14 | 关文达 | The fumigating method of Hypophthalmichthys molitrix |
| CN1183849C (en) * | 1999-05-13 | 2005-01-12 | 食品工业发展研究所 | Method for making oil-fried flavouring paste |
| CN102188020B (en) * | 2011-06-24 | 2013-01-23 | 扬州大学 | Preparation method of ready-to-eat fish |
| CN103504357A (en) * | 2012-06-26 | 2014-01-15 | 湖南洞庭水湘食品有限公司 | Spicy hot engraulis japonicas processing process |
| CN102919894B (en) * | 2012-11-09 | 2013-10-30 | 江南大学 | Processing method of instant sweet and sour fish capable of being preserved at normal temperature |
| CN102972808A (en) * | 2012-12-18 | 2013-03-20 | 江南大学 | Processing method of normal-temperature preserved instant bloated fish food |
| CN103549487B (en) * | 2013-11-01 | 2015-11-11 | 陈学军 | Multi-flavor fish larva serial food preparation technology |
| CN103549383B (en) * | 2013-11-10 | 2015-03-25 | 殷允接 | Instant fish paste product and preparation method thereof |
| CN104544307A (en) * | 2014-06-24 | 2015-04-29 | 安徽绍峰实业集团股份有限公司 | Small dried fish and production method thereof |
| CN104544290A (en) * | 2014-06-24 | 2015-04-29 | 安徽绍峰实业集团股份有限公司 | Spicy-flavored small dried fish |
| CN104544306A (en) * | 2014-06-24 | 2015-04-29 | 安徽绍峰实业集团股份有限公司 | Chopped chilli-flavored small dried fish |
| CN104643139A (en) * | 2014-06-24 | 2015-05-27 | 谭晓云 | Making method of instant small fish |
| CN104382099A (en) * | 2014-11-30 | 2015-03-04 | 湖南洞庭龙食品有限公司 | Spicy larval fish processing technology |
| CN105724913A (en) * | 2014-12-06 | 2016-07-06 | 方士铭 | Preparation method of canned grass carp |
| CN104664447A (en) * | 2015-03-12 | 2015-06-03 | 福建省泉州喜多多食品有限公司 | Processing technique for canned jerk filefish |
| CN104783227B (en) * | 2015-05-12 | 2018-02-06 | 湖南省东江清水食品有限公司 | The preparation method of the small anchovies of instant flavour |
| CN205040609U (en) * | 2015-10-15 | 2016-02-24 | 湖南省湘大王农业科技发展有限公司 | Continuous production line of instant little dried fish |
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