CN110150589A - A kind of production method of smoked bean curd fish - Google Patents
A kind of production method of smoked bean curd fish Download PDFInfo
- Publication number
- CN110150589A CN110150589A CN201910567542.XA CN201910567542A CN110150589A CN 110150589 A CN110150589 A CN 110150589A CN 201910567542 A CN201910567542 A CN 201910567542A CN 110150589 A CN110150589 A CN 110150589A
- Authority
- CN
- China
- Prior art keywords
- rockfish
- cavern
- bean curd
- ginger
- jin
- 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.)
- Pending
Links
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 39
- 235000013527 bean curd Nutrition 0.000 title claims abstract description 33
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 241001529596 Pontinus kuhlii Species 0.000 claims abstract description 43
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 18
- 235000008397 ginger Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 15
- 235000009566 rice Nutrition 0.000 claims abstract description 15
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 238000013467 fragmentation Methods 0.000 claims abstract description 4
- 238000006062 fragmentation reaction Methods 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 241000234314 Zingiber Species 0.000 claims description 16
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 229910052799 carbon Inorganic materials 0.000 claims description 3
- 230000035807 sensation Effects 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 2
- 235000019688 fish Nutrition 0.000 description 33
- 241000209094 Oryza Species 0.000 description 10
- 240000008574 Capsicum frutescens Species 0.000 description 9
- 241001330002 Bambuseae Species 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000000126 substance Substances 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 150000004665 fatty acids Chemical class 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 241000972773 Aulopiformes Species 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 241000252230 Ctenopharyngodon idella Species 0.000 description 1
- 241000252233 Cyprinus carpio Species 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 208000008167 Magnesium Deficiency Diseases 0.000 description 1
- 241001274979 Selenotoca multifasciata Species 0.000 description 1
- 241000607056 Stenodus leucichthys Species 0.000 description 1
- 241000404975 Synchiropus splendidus Species 0.000 description 1
- 208000024799 Thyroid disease Diseases 0.000 description 1
- 241001125843 Trichiuridae Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000007177 brain activity Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 208000037976 chronic inflammation Diseases 0.000 description 1
- 230000006020 chronic inflammation Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000001508 eye Anatomy 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 231100000206 health hazard Toxicity 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 235000004764 magnesium deficiency Nutrition 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000004126 nerve fiber Anatomy 0.000 description 1
- 210000001525 retina Anatomy 0.000 description 1
- 235000019515 salmon Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000021510 thyroid gland disease Diseases 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of production methods of smoked bean curd fish, including S1: cavern rockfish is cleared up；S2: water is poured into pot, and rice vinegar, chilli, edible salt and broken ginger are successively put into kettle by Jiang Yongxiang ginger fragmentation；S3: water is boiled；S4: being put into strainer for cavern rockfish, places in kettle cavern rockfish using strainer and is cooked；S5: cooked rockfish is off the pot stand-by；S6: selection place is littered, and multiple bamboo sieves are placed on careless face, and stand-by rockfish dispersed arrangement off the pot is dried on each bamboo sieve；S7: the rockfish after sunning is subjected to smoke-dried beancurd；S8: the smoked bean curd fish after smoke-dried beancurd is packed.The production method have the advantages that make it is simple and convenient, fishy smell can be removed, unique oral sensations can be formed, foodsafety can be improved.
Description
Technical field
The invention mainly relates to field of deep processing of farm products more particularly to a kind of production methods of smoked bean curd fish.
Background technique
The flesh of fish refers to the meat of fish.There are many type of fish, and main inconnu includes carp, grass carp, crucian, mandarin fish
Fish etc., fish include yellow croaker, hairtail, butterfish etc..They all have the characteristics that fine and tender taste is delicious, full of nutrition, are
The good source of vitamin, minerals.
The flesh of fish belongs to lean meat species, and 100 grams of flesh of fish institutes are fatty less than 2 grams, and 100 grams of sausages are fat in 10 grams.Fish
The important sources of meat or protein.The flesh of fish is easy to be absorbed by the body, and 100 grams of flesh of fish guarantee human body protein required daily
Half.The flesh of fish also supplies vitamin A. D. E required for human body etc..Fatty acid there are many also containing in the flesh of fish, this substance can
It prevents blood viscosity from increasing, cardiopathic generation, and the retina of energy strong brain and nerve fiber and eyes can be effectively prevent.
For pregnant woman and baby, these fatty acid are even more indispensable.One of scientist recent studies have shown that fatty acid also acts as
The effect for treating chronic inflammation, diabetes and certain malignant tumours.
The flesh of fish or high sodium food, the minerals for being conducive to human body keep balance.The flesh of fish supplies human body in natural mode
Selenium, iodine and fluorine.So without worrying to absorb excessive microelement.Selenium contained by salmon is most, and freshwater fish will then lack half.Often
It eats 100 grams of the flesh of fish, is just able to satisfy human body daily to the demand of iodine, to prevent thyroid disease.Magnesium be also human body institute not
It can lack.When the intracorporal magnesium deficiency of people, will suffer from spleen.At this moment the deficiency that magnesium can be made up by eating the flesh of fish, reaches
To the purpose for improving mood.For student, brain activity can be promoted more by eating the flesh of fish, and knowledge learns quickly, and remember jail.
The alec of fish fermented generation can be used as flavouring, not only nutrition but also delicious, deep to be liked by everybody, however, at present
The dry fish as alec in market is added to various chemical addition agents in various degree, such as: chickens' extract, essence, preservative additive,
To meet people to the taste of dry fish and the needs of storage, these additives have certain health hazard to eater.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies in the prior art, provide it is a kind of it is simple to operate, can go
Except fishy smell, the production method that unique oral sensations, the smoked bean curd fish that foodsafety can be improved can be formed.
In order to solve the above technical problems, the invention adopts the following technical scheme:
A kind of production method of smoked bean curd fish, including cavern rockfish, water, rice vinegar, chilli, edible salt and Jiang Yongxiang ginger, tool
System make the following steps are included:
S1: cavern rockfish is cleared up；
S2: water is poured into pot, and by Jiang Yongxiang ginger fragmentation, rice vinegar, chilli, edible salt and broken ginger are successively put into kettle
In；
S3: water is boiled；
S4: being put into strainer for cavern rockfish, places in kettle cavern rockfish using strainer and is cooked；
S5: cooked rockfish is off the pot stand-by；
S6: selection place is littered, and multiple bamboo sieves is placed on careless face, by stand-by rockfish dispersed arrangement off the pot each
It is dried on bamboo sieve；
S7: the rockfish after sunning is subjected to smoke-dried beancurd；
S8: the smoked bean curd fish after smoke-dried beancurd is packed.
As a further improvement of the above technical scheme:
Cavern rockfish, water, rice vinegar, chilli, edible salt and Jiang Yongxiang ginger mass ratio be 100: 50: 2: 1: 1: 2,
In, cavern rockfish is 100 jin, water is 50 jin, rice vinegar is 2 jin, chilli is 1 jin, edible salt is 1 jin, Jiang Yongxiang ginger is 2 jin.
In step s 6, sunning to rockfish surface does not have moisture.
In the step s 7, smoke-dried beancurd is carried out to the rockfish after sunning using carbon fire.
Compared with the prior art, the advantages of the present invention are as follows:
The production method of smoked bean curd fish of the invention, has selected cavern rockfish, ensure that the mouthfeel of smoked bean curd fish；Again forever with Hejiang
Fragrant ginger, rice vinegar and chilli constitute unique smoked bean curd fish flavor, eliminate fishy smell；Using litter carry out sunning with bamboo sieve can be into
Row removal fishy smell；The subsequent smoke-dried beancurd that carries out again forms unique scent taste；Whole process does not have any preservative and chemical addition agent,
It ensure that eater's is healthy and safe, improve foodsafety；Integral manufacturing process is simple to operate.
Detailed description of the invention
Fig. 1 is flow diagram of the invention.
Specific embodiment
The present invention is described in further details below with reference to Figure of description and specific embodiment.
As shown in Figure 1, a kind of embodiment of the production method of smoked bean curd fish of the present invention, including it is cavern rockfish, water, rice vinegar, dry
Capsicum, edible salt and Jiang Yongxiang ginger, specific production the following steps are included:
S1: cavern rockfish is cleared up；
S2: water is poured into pot, and by Jiang Yongxiang ginger fragmentation, rice vinegar, chilli, edible salt and broken ginger are successively put into kettle
In；
S3: water is boiled；
S4: being put into strainer for cavern rockfish, places in kettle cavern rockfish using strainer and is cooked；
S5: cooked rockfish is off the pot stand-by；
S6: selection place is littered, and multiple bamboo sieves is placed on careless face, by stand-by rockfish dispersed arrangement off the pot each
It is dried on bamboo sieve；
S7: the rockfish after sunning is subjected to smoke-dried beancurd；
S8: the smoked bean curd fish after smoke-dried beancurd is packed.
For more traditional method, this method has selected cavern rockfish, ensure that the mouthfeel of smoked bean curd fish；It is forever fragrant with Hejiang again
Ginger, rice vinegar and chilli constitute unique smoked bean curd fish flavor, eliminate fishy smell；Dry and can carry out with bamboo sieve using littering
Remove fishy smell；The subsequent smoke-dried beancurd that carries out again forms unique scent taste；Whole process does not have any preservative and chemical addition agent, protects
The healthy and safe of eater has been demonstrate,proved, foodsafety is improved；Integral manufacturing process is simple to operate.
In the present embodiment, cavern rockfish, water, rice vinegar, chilli, edible salt and Jiang Yongxiang ginger mass ratio be 100: 50: 2
: 1: 1: 2, wherein cavern rockfish is 100 jin, water is 50 jin, rice vinegar is 2 jin, chilli is 1 jin, edible salt is 1 jin, Jiang Yongxiang
Ginger is 2 jin.
In the present embodiment, in step s 6, sunning to rockfish surface does not have moisture.In the step, it is only necessary to sunning to rock
Fish surface does not have moisture, guarantees that rockfish is neither too hard, nor too soft.
In the present embodiment, in the step s 7, smoke-dried beancurd is carried out to the rockfish after sunning using carbon fire.Form a kind of unique wood
Fragrance.
Although the present invention is disclosed as above with preferred embodiment, however, it is not intended to limit the invention.It is any to be familiar with ability
The technical staff in domain, without deviating from the scope of the technical scheme of the present invention, all using the technology contents pair of the disclosure above
Technical solution of the present invention makes many possible changes and modifications or equivalent example modified to equivalent change.Therefore, all
Without departing from the content of technical solution of the present invention, according to the present invention technical spirit any simple modification made to the above embodiment,
Equivalent variations and modification, all shall fall within the protection scope of the technical scheme of the invention.
Claims (4)
1. a kind of production method of smoked bean curd fish, which is characterized in that including cavern rockfish, water, rice vinegar, chilli, edible salt and river
Fragrant ginger forever, specific production the following steps are included:
S1: cavern rockfish is cleared up；
S2: water is poured into pot, and rice vinegar, chilli, edible salt and broken ginger are successively put into kettle by Jiang Yongxiang ginger fragmentation；
S3: water is boiled；
S4: being put into strainer for cavern rockfish, places in kettle cavern rockfish using strainer and is cooked；
S5: cooked rockfish is off the pot stand-by；
S6: selection place is littered, and multiple bamboo sieves are placed on careless face, stand-by rockfish dispersed arrangement off the pot is sieved in each bamboo
On dried；
S7: the rockfish after sunning is subjected to smoke-dried beancurd；
S8: the smoked bean curd fish after smoke-dried beancurd is packed.
2. the production method of smoked bean curd fish according to claim 1, it is characterised in that: cavern rockfish, water, rice vinegar, chilli,
Edible salt and the mass ratio of Jiang Yongxiang ginger are 100: 50: 2: 1: 1: 2, wherein cavern rockfish is 100 jin, water is 50 jin, rice vinegar is
2 jin, chilli be 1 jin, edible salt is 1 jin, Jiang Yongxiang ginger is 2 jin.
3. the production method of smoked bean curd fish according to claim 2, it is characterised in that: in step s 6, sunning to rockfish table
Face does not have moisture.
4. the production method of smoked bean curd fish according to any one of claim 1 to 3, it is characterised in that: in the step s 7, adopt
Smoke-dried beancurd is carried out to the rockfish after sunning with carbon fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910567542.XA CN110150589A (en) | 2019-06-27 | 2019-06-27 | A kind of production method of smoked bean curd fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910567542.XA CN110150589A (en) | 2019-06-27 | 2019-06-27 | A kind of production method of smoked bean curd fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110150589A true CN110150589A (en) | 2019-08-23 |
Family
ID=67636761
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910567542.XA Pending CN110150589A (en) | 2019-06-27 | 2019-06-27 | A kind of production method of smoked bean curd fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110150589A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568654A (en) * | 2022-03-14 | 2022-06-03 | 温州楠溪香农业科技有限公司 | Method for making dried Nanxi river sweetfish |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987454A (en) * | 2011-09-11 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Making method of dried fish flesh |
| CN103858979A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Manufacturing method of spicy dried Hemirhamphus sajori |
| CN103858980A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Spicy dried Hemirhamphus sajori |
| CN103859458A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Manufacturing method of spiced Hemirhamphus sajori having long preservation period |
| 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 |
| CN106174144A (en) * | 2016-07-19 | 2016-12-07 | 长沙大坝生态农业科技有限公司 | A kind of smoke the method making pre-cooked dry fish |
| CN106509688A (en) * | 2016-10-30 | 2017-03-22 | 榕江县寨蒿侗家风味食品有限公司 | Preparation method of paddy field fish |
| CN107736609A (en) * | 2017-11-22 | 2018-02-27 | 成都市新津活活饭店 | A kind of alec |
| CN107751848A (en) * | 2017-11-18 | 2018-03-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of dry processing method of crisp sweetfish |
| CN109329792A (en) * | 2018-10-24 | 2019-02-15 | 滁州市南谯区长江水产良种繁育场 | A kind of production method of fresh vanilla fish |
-
2019
- 2019-06-27 CN CN201910567542.XA patent/CN110150589A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102987454A (en) * | 2011-09-11 | 2013-03-27 | 重庆市南川区南双科技有限公司 | Making method of dried fish flesh |
| CN103858979A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Manufacturing method of spicy dried Hemirhamphus sajori |
| CN103858980A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Spicy dried Hemirhamphus sajori |
| CN103859458A (en) * | 2012-12-10 | 2014-06-18 | 青岛金海源食品有限公司 | Manufacturing method of spiced Hemirhamphus sajori having long preservation period |
| 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 |
| CN106174144A (en) * | 2016-07-19 | 2016-12-07 | 长沙大坝生态农业科技有限公司 | A kind of smoke the method making pre-cooked dry fish |
| CN106509688A (en) * | 2016-10-30 | 2017-03-22 | 榕江县寨蒿侗家风味食品有限公司 | Preparation method of paddy field fish |
| CN107751848A (en) * | 2017-11-18 | 2018-03-06 | 蚌埠市徽吉星农业科技农民专业合作社 | A kind of dry processing method of crisp sweetfish |
| CN107736609A (en) * | 2017-11-22 | 2018-02-27 | 成都市新津活活饭店 | A kind of alec |
| CN109329792A (en) * | 2018-10-24 | 2019-02-15 | 滁州市南谯区长江水产良种繁育场 | A kind of production method of fresh vanilla fish |
Non-Patent Citations (1)
| Title |
|---|
| 周红杰: "《民族茶文化》", 31 July 2017 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568654A (en) * | 2022-03-14 | 2022-06-03 | 温州楠溪香农业科技有限公司 | Method for making dried Nanxi river sweetfish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| KR101407351B1 (en) | A manufacturing method of spices mackerels for packing and spices mackerels for packing using the same | |
| CN103355594A (en) | Noodles containing rohdea japonica var. latifolia and sea cucumber and capable of reducing internal heat | |
| KR101791206B1 (en) | The onion juice and method of it | |
| KR101730794B1 (en) | Method for producing heachentang and the heachentang | |
| CN105077135A (en) | Seasoning for stewing freshwater fish | |
| CN110150589A (en) | A kind of production method of smoked bean curd fish | |
| CN102370155A (en) | Wild vegetable sauce | |
| KR20140053069A (en) | The making method globefish and herb cine and mushroom soup | |
| CN103689539B (en) | A kind of beef paste with loquat favor and preparation method thereof | |
| KR102660496B1 (en) | A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food | |
| KR20200081149A (en) | Preparing method of pork and rice soup | |
| CN109567074A (en) | A kind of the Fish with Chinese Sauerkraut formula | |
| CN107960614A (en) | A kind of heavy metal free lime-preserved egg and its production technology | |
| CN101524157B (en) | Method for braising chicken with durian | |
| CN109549150A (en) | A kind of production method for the pork tripe chicken soup that warm stomach is warded off the cold | |
| KR101728697B1 (en) | Method for manufacturing soup of crucian and chicken and soup of crucian and chicken | |
| CN107087772A (en) | Chili oil and preparation method thereof | |
| KR100505507B1 (en) | Method of manufacturing grilled duck garnished and comprising mushrooms and vegetables | |
| CN105851933A (en) | Preparation technology of health care pickled fish | |
| KR101728693B1 (en) | Method for manufacturing Chogyetang's meat broth and method for manufacturing Chogyetang using the same | |
| CN110150632A (en) | A kind of production method of rockfish sauce | |
| CN107736609A (en) | A kind of alec | |
| KR102364832B1 (en) | Method of preparing hot fish stew using hairtail | |
| KR102279035B1 (en) | Method of seasoned and grilled pollack on the spot |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information | ||
| CB02 | Change of applicant information |
Address after: 009 No. 425400 Hunan city of Yongzhou province Jiangyong County Xiao Pu town Industrial Park Industrial Avenue Applicant after: Hunan Vegetable Yiyuan Food Co.,Ltd. Address before: 009 No. 425400 Hunan city of Yongzhou province Jiangyong County Xiao Pu town Industrial Park Industrial Avenue Applicant before: JIANGYONG AGRICULTURAL DEVELOPMENT CO.,LTD. |
|
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190823 |