CN109349322A - A kind of frog slaughter antistaling process process - Google Patents
A kind of frog slaughter antistaling process process Download PDFInfo
- Publication number
- CN109349322A CN109349322A CN201811310670.8A CN201811310670A CN109349322A CN 109349322 A CN109349322 A CN 109349322A CN 201811310670 A CN201811310670 A CN 201811310670A CN 109349322 A CN109349322 A CN 109349322A
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- Prior art keywords
- frog
- slaughter
- meat
- trunk
- internal organ
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- 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.)
- Pending
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- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000003307 slaughter Methods 0.000 title claims abstract description 44
- 230000008569 process Effects 0.000 title claims abstract description 38
- 235000013372 meat Nutrition 0.000 claims abstract description 55
- 210000001835 viscera Anatomy 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 12
- OSVXSBDYLRYLIG-UHFFFAOYSA-N dioxidochlorine(.) Chemical compound O=Cl=O OSVXSBDYLRYLIG-UHFFFAOYSA-N 0.000 claims abstract description 12
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 12
- 239000010452 phosphate Substances 0.000 claims abstract description 12
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 239000004155 Chlorine dioxide Substances 0.000 claims abstract description 6
- 239000008280 blood Substances 0.000 claims abstract description 6
- 210000004369 blood Anatomy 0.000 claims abstract description 6
- 235000019398 chlorine dioxide Nutrition 0.000 claims abstract description 6
- 239000000645 desinfectant Substances 0.000 claims abstract description 6
- 238000004519 manufacturing process Methods 0.000 claims abstract description 5
- 238000007654 immersion Methods 0.000 claims abstract description 4
- 238000011017 operating method Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 7
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical group [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims description 6
- 229940048086 sodium pyrophosphate Drugs 0.000 claims description 6
- 235000019832 sodium triphosphate Nutrition 0.000 claims description 6
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims description 6
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 2
- 239000004302 potassium sorbate Substances 0.000 claims description 2
- 235000010241 potassium sorbate Nutrition 0.000 claims description 2
- 229940069338 potassium sorbate Drugs 0.000 claims description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 claims description 2
- 239000010813 municipal solid waste Substances 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 5
- 230000004584 weight gain Effects 0.000 abstract description 3
- 235000019786 weight gain Nutrition 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 230000014759 maintenance of location Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 16
- 241000132931 Batrachia Species 0.000 description 7
- 230000032258 transport Effects 0.000 description 7
- 238000009835 boiling Methods 0.000 description 4
- 241000162910 Cacosternum Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 3
- 238000006297 dehydration reaction Methods 0.000 description 3
- 241000269350 Anura Species 0.000 description 2
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 2
- 241000790917 Dioxys <bee> Species 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000460 chlorine Substances 0.000 description 2
- 229910052801 chlorine Inorganic materials 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B3/00—Slaughtering or stunning
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/08—Scalding; Scraping; Dehairing; Singeing
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/16—Skinning instruments or knives
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22B—SLAUGHTERING
- A22B5/00—Accessories for use during or after slaughtering
- A22B5/18—Cleaning the stomach of slaughtered animals
-
- A—HUMAN NECESSITIES
- A22—BUTCHERING; MEAT TREATMENT; PROCESSING POULTRY OR FISH
- A22C—PROCESSING MEAT, POULTRY, OR FISH
- A22C17/00—Other devices for processing meat or bones
- A22C17/08—Cleaning, e.g. washing, meat or sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
- A23B4/066—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes
- A23B4/068—Freezing; Subsequent thawing; Cooling the materials not being transported through or in the apparatus with or without shaping, e.g. in the form of powder, granules or flakes with packages or with shaping in the form of blocks or portions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/24—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61L—METHODS OR APPARATUS FOR STERILISING MATERIALS OR OBJECTS IN GENERAL; DISINFECTION, STERILISATION OR DEODORISATION OF AIR; CHEMICAL ASPECTS OF BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES; MATERIALS FOR BANDAGES, DRESSINGS, ABSORBENT PADS OR SURGICAL ARTICLES
- A61L2/00—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor
- A61L2/16—Methods or apparatus for disinfecting or sterilising materials or objects other than foodstuffs or contact lenses; Accessories therefor using chemical substances
- A61L2/18—Liquid substances or solutions comprising solids or dissolved gases
-
- 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
Abstract
The invention discloses a kind of frog slaughter antistaling process processes, and the specific method is as follows for operating procedure: pretreatment: before slaughter a couple of days fasting and final concentration of 1-2ppm stable chlorine dioxide disinfectant is added in the frog living in water；Decaptitating, peeling: slaughter personnel's whole process strictly observes good practices, and the frog meat after decaptitating is removed the peel is placed on trash ice；It removes internal organ: rapidly digging out internal organ, be placed in litter bag, notice that the internal organ dug out not pollute frog meat；Remove blood: by decaptitating, the frog meat trunk removing the peel and remove internal organ be placed into phosphate solution and impregnate, after phosphate solution impregnates half an hour, boil rear frog meat weight gain, retention ability is good, and meat mouthfeel is best；Ketoboidies cleaning: trunk surface is sprayed using the water for meeting aquatic products production and is cleaned；Ketoboidies sterilization: it is impregnated trunk 3 minutes using stable chlorine dioxide disinfectant 100ppm；Clean afterwards: the trunk after immersion is impregnated 30 minutes with rear cleaning solution；Pack: can pull out frog meat after having impregnated, drain extra soak, pack.
Description
Technical field
The present invention relates to a kind of process flow, specifically a kind of frog slaughter antistaling process process.
Background technique
Since batrachia, especially frog class product belong to the animal class product that nearly more than ten years lift a ban, therefore, to its slaughter
Process flow, which exists, fights separately, the state of original backwardness.Currently, the process of frog slaughter is as follows: frog after decaptitating is removed the peel,
Dig out internal organ, rinsed immediately with tap water (this step can all be omitted sometimes, allow well recipient see frog meat carry a large amount of bloodstain and
Think that frog meat is fresh), then transported together with trash ice.Such slaughter process have ignored frog itself and internal organ carry it is a large amount of
Therefore microorganism, is generally recognized in the industry along with understanding of the slaughter personnel to food hygiene and good practices is no in place
The transportation problem within 2 hours can only be solved for such mode, recipient is needed in a short time after receiving frog meat by frog meat
It puts on the dining table.And under time transport diet time limited case uncontrollable or beyond 2 hours, current way will in the industry
The frog living transports recipient to, then by recipient oneself voluntarily slaughter before facing culinary art frog meat.Here there are many problems: one,
Frog transport living receives the limitation of many vehicles, and therefore, the mode and distance of transport keep the further development of batrachia industry in check；
Two, during transportation, the frog living can be because jolt on the way, and vibration etc. gets a fright, while there are the big frogs to eat froglet phenomenon for batrachia,
Thus during transportation, frog meeting death 20-40%, so that the not side's of being received reception, causes economic loss；Three, recipient exists
Receive the loss that frog death living is also had among the frog to the slaughter frog；Four, voluntarily slaughter just has different scenes to recipient, increases
The complexity of slaughter factor and uncontrollable, causes the inconsistency of frog meat and mouthfeel.
For having following problems at present in frog slaughter antistaling process:
1, there is presently no unification, the batrachia slaughter technique for thering is scientific theory to support；
2, if freezed immediately after the slaughter of frog meat, when defrosting can a large amount of dehydrations, influence mouthfeel and economic benefit；After slaughter such as
Fruit refrigerates immediately without processing, and frog meat can be putrid and deteriorated quickly, and summer is especially serious, has peculiar smell production within 2-3 hours after killing sometimes
Raw, the serious large-scale production for fettering frog meat, long distance transportation influences the sustainability growth of batrachia industry；
3, currently, after frog meat slaughter, the special fresh taste of the aquatic products having, the chewing toughness including frog meat, bullet
Property etc. be highly susceptible to disappearing with the corruption of frog meat in a short time, frog meat i.e. become very bavin, dry slag, to lose it most
Good mouthfeel, loses competitiveness.
Summary of the invention
It is mentioned above in the background art to solve the purpose of the present invention is to provide a kind of frog slaughter antistaling process process
Problem.
To achieve the above object, the invention provides the following technical scheme:
A kind of frog slaughter antistaling process process, the specific method is as follows for operating procedure:
(1) pre-process: before slaughter a couple of days fasting and final concentration of 1-2ppm stable state dioxy is added in the frog living in water
Change chlorine, the frog meat used the tool that contacts with the apparatus will be passed through into advance 70% alcohol or other medicining liquid dippings during all slaughters
Disinfection；
(2) decaptitating, peeling: slaughter personnel's whole process strictly observes good practices, and the frog meat after decaptitating is removed the peel is placed
In on trash ice；
(3) internal organ are removed: rapidly digging out internal organ, are placed in litter bag；
(4) remove blood: by decaptitating, the frog body removing the peel and remove internal organ be placed into phosphate solution and impregnate, in phosphoric acid
Salting liquid impregnates half an hour；
(5) ketoboidies cleans: being sprayed using the water for meeting aquatic products production to cleaning trunk surface；
(6) ketoboidies is sterilized: trunk sterilization is impregnated trunk 3 minutes using stable chlorine dioxide disinfectant 100ppm；
(7) clean afterwards: the trunk after immersion is impregnated 30 minutes with rear cleaning solution；
(8) it packs: frog meat can be pulled out after having impregnated and drain extra soak, pack.
As a further solution of the present invention: entire slaughter technique is in 0-4 degree temperature range.
As a further solution of the present invention: the specific formula of phosphate solution is sodium pyrophosphate: the matter of sodium tripolyphosphate
Measure fraction concentration ratio=1:2 to 4:2.
As a further solution of the present invention: rear cleaning cleaning formula of liquid used are as follows: sodium pyrophosphate: sodium tripolyphosphate is dense
Spend ratio=1:2 to 4:2, potassium sorbate concentration 0.1%.
As a further solution of the present invention: the frog meat after pack stores transport under 4 degree of refrigerated conditions.
Compared with prior art, the beneficial effects of the present invention are:
1, use standardization by frog slaughter living in the present invention, while all frog meat contact surfaces include that instrument passes through in advance
70% alcohol or the disinfection of other medicining liquid dippings, to reduce frog meat content of microorganisms.
2, the frog meat after removing the peel decaptitating in the present invention is placed on trash ice, then removes internal organ, is solved after frog meat kills rapidly
Dehydration, it is corrupt the problems such as.
3, frog body is placed into phosphate solution in the present invention impregnate and removes blood.Compared to the not soaking place of fresh frog meat
Reason, boiling water boiling frog meat 4 minutes, flowing water is 4 minutes cooling, and after draining 4 minutes, frog meat weight reduces 3.2%, and under equal conditions
After 2.5:2 phosphate solution impregnates half an hour, rear frog meat weight gain 14.7% or so is boiled.
4, the frog meat after packing in the present invention stores transport, frog meat extended shelf-life at least 15 under 4 degree of refrigerated conditions
It, the peculiar toughness mouthfeel of frog meat can extend at least 3-4 days
5, the frog living is avoided in the present invention can be because jolt on the way, and vibration etc. gets a fright, while reducing batrachia presence
The big frog eats froglet phenomenon.
Detailed description of the invention
Fig. 1 is a kind of structural schematic diagram of frog slaughter antistaling process process.
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, a kind of frog slaughter antistaling process process, the specific method is as follows for operating procedure in the embodiment of the present invention:
(1) pre-process: before slaughter a couple of days fasting and final concentration of 1-2ppm stable state dioxy is added in the frog living in water
Change chlorine, the frog meat used the tool that contacts with the apparatus will be passed through into advance 70% alcohol or other medicining liquid dippings during all slaughters
Disinfection；
(2) decaptitating, peeling: slaughter personnel's whole process strictly observes good practices, and the frog meat after decaptitating is removed the peel is placed
In on trash ice；
(3) internal organ are removed: rapidly digging out internal organ, are placed in litter bag, notice that the internal organ dug out not pollute frog meat；
(4) remove blood: by decaptitating, the frog body removing the peel and remove internal organ be placed into phosphate solution and impregnate, and by phosphorus
Acid salt solution impregnates half an hour；
(5) ketoboidies cleans: being sprayed and is cleaned to trunk surface using the water for meeting aquatic products production；
(6) ketoboidies is sterilized: being impregnated trunk 3 minutes using stable chlorine dioxide disinfectant 100ppm；
(7) clean afterwards: the trunk after immersion is impregnated 30 minutes with rear cleaning solution；
(8) it packs: frog meat can be pulled out after having impregnated, drain extra soak, pack.
Entire slaughter technique is in 0-4 degree temperature range, and frog meat slaughter is avoided frog fortune living using standardization
It can be because jolt on the way in row, vibration etc. gets a fright, while reducing batrachia there are the big frogs to eat froglet phenomenon, also avoids transporting
During defeated, the frog can be dead and the frog body that makes the frog not side's of being received reception, and go after blood be placed into phosphate solution and carry out
It impregnates, the specific formula of phosphate solution is sodium pyrophosphate: concentration ratio=1:2 to 4:2 of sodium tripolyphosphate, compares the fresh frog
Meat, boiling water boiling frog meat 4 minutes, flowing water is 4 minutes cooling, and after draining 4 minutes, frog meat weight reduces 3.2%, and under equal conditions
After 2.5:2 phosphate solution impregnates half an hour, rear frog meat weight gain 14.7% or so is boiled, so that frog meat obtains best water holding
Property, rear frog meat Q bullet is boiled, delicate, appearance and mouthfeel are all got well than the frog meat impregnated with pure water, are relieved in traditional approach, frog meat
Freezed after slaughter, at the same in subsequent handling because when freeze-thaw can a large amount of dehydrations, influence mouthfeel and economic benefit, be also not required to
It is refrigerated immediately using after slaughter, so that frog meat can putrid and deteriorated phenomenon quickly.
Cleaning formula of liquid used is cleaned afterwards are as follows: sodium pyrophosphate: tripolyphosphate na concn ratio=1:2 to 4:2, wherein 2.5:
2 ratio is best.
Frog meat after pack stores transport under 4 degree of refrigerated conditions, and frog meat extended shelf-life was at least 15 days, and frog meat
Peculiar toughness mouthfeel can extend at least 3-4 days.
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art,
It is still possible to modify the technical solutions described in the foregoing embodiments, or part of technical characteristic is carried out etc.
With replacement, all within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in this
Within the protection scope of invention.
Claims (5)
1. a kind of frog slaughter antistaling process process, which is characterized in that the specific method is as follows for operating procedure:
(1) pre-process: before slaughter a couple of days fasting and final concentration of 1-2ppm stable chlorine dioxide disinfectant is added in the frog living in water,
The frog meat used the tool that contacts with the apparatus will be passed through into advance 70% alcohol or other medicining liquid dippings sterilize during all slaughters；
(2) decaptitating, peeling: slaughter personnel's whole process strictly observes good practices, and the frog meat after decaptitating is removed the peel is placed in broken
On ice；
(3) internal organ are removed: rapidly digging out internal organ, are placed in litter bag；
(4) remove blood: by decaptitating, the frog body removing the peel and remove internal organ is placed into phosphate solution and impregnates half an hour；
(5) ketoboidies cleans: being sprayed and is cleaned to trunk surface using the water for meeting aquatic products production；
(6) ketoboidies is sterilized: being impregnated trunk 3 minutes using stable chlorine dioxide disinfectant 100ppm；
(7) clean afterwards: the trunk after immersion is impregnated 30 minutes with rear cleaning solution；
(8) it packs: frog meat can be pulled out after having impregnated, drain extra soak, pack.
2. a kind of frog slaughter antistaling process process according to claim 1, which is characterized in that entire slaughter technique is in 0-
In 4 degree of temperature ranges.
3. a kind of frog slaughter antistaling process process according to claim 1, which is characterized in that phosphate solution is specifically matched
Side is sodium pyrophosphate: concentration ratio=1:2 to 4:2 of sodium tripolyphosphate.
4. a kind of frog slaughter antistaling process process according to claim 1, which is characterized in that rear cleaning cleaning solution used
Formula are as follows: sodium pyrophosphate: tripolyphosphate na concn ratio=1:2 to 4:2, potassium sorbate concentration 0.1%.
5. a kind of frog slaughter antistaling process process according to claim 1, which is characterized in that the frog meat after pack, at 4 degree
Transport is stored under refrigerated condition.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811310670.8A CN109349322A (en) | 2018-11-06 | 2018-11-06 | A kind of frog slaughter antistaling process process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811310670.8A CN109349322A (en) | 2018-11-06 | 2018-11-06 | A kind of frog slaughter antistaling process process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109349322A true CN109349322A (en) | 2019-02-19 |
Family
ID=65344076
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811310670.8A Pending CN109349322A (en) | 2018-11-06 | 2018-11-06 | A kind of frog slaughter antistaling process process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109349322A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389390A (en) * | 1993-07-19 | 1995-02-14 | Kross; Robert D. | Process for removing bacteria from poultry and other meats |
| CN1483352A (en) * | 2003-07-31 | 2004-03-24 | 黑龙江大通生物技术有限公司 | method for working male frong products |
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1799374A (en) * | 2006-01-04 | 2006-07-12 | 张桂和 | Biological fresh-keeping method and technique for bamboo shoot |
| CN103719929A (en) * | 2013-12-31 | 2014-04-16 | 南昌大学 | Spicy bullfrog skin processing technology |
-
2018
- 2018-11-06 CN CN201811310670.8A patent/CN109349322A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5389390A (en) * | 1993-07-19 | 1995-02-14 | Kross; Robert D. | Process for removing bacteria from poultry and other meats |
| CN1483352A (en) * | 2003-07-31 | 2004-03-24 | 黑龙江大通生物技术有限公司 | method for working male frong products |
| CN1561763A (en) * | 2004-04-12 | 2005-01-12 | 湖南万利食品工业集团公司 | Cooling meat processing method |
| CN1799374A (en) * | 2006-01-04 | 2006-07-12 | 张桂和 | Biological fresh-keeping method and technique for bamboo shoot |
| CN103719929A (en) * | 2013-12-31 | 2014-04-16 | 南昌大学 | Spicy bullfrog skin processing technology |
Non-Patent Citations (1)
| Title |
|---|
| 毛相朝等主编: "《食品卓越工程师工程实践培养手册》", 30 June 2017, 青岛：中国海洋大学出版社 * |
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Application publication date: 20190219 |