CN1268315A - Processing method of fish and shrimp - Google Patents
Processing method of fish and shrimp Download PDFInfo
- Publication number
- CN1268315A CN1268315A CN99104770A CN99104770A CN1268315A CN 1268315 A CN1268315 A CN 1268315A CN 99104770 A CN99104770 A CN 99104770A CN 99104770 A CN99104770 A CN 99104770A CN 1268315 A CN1268315 A CN 1268315A
- Authority
- CN
- China
- Prior art keywords
- shrimp
- fish
- processing method
- dryer
- minutes
- 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
Classifications
-
- Y02A40/948—
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A processing method for fish and shrimp, in particular, for small fish and shrimp. The small fish and shrimp are air dried, deep-fried in oil, kiln dried, packed separately with seasoning to obtain the product.
Description
The invention belongs to a kind of processing method of fishes and shrimps food, be specially adapted to process small fish or shrimp.
The method of cooking fish in daily life is a lot, wherein having a kind of is that fish is cleaned the back pickling spices, it is fried ripe to put into oil again, can serve edible, process simple in this way, but when fried condiment can be in oil cauldron burned become and stick with paste, fried good back is perishable, so there is the incompatible shortcoming of producing in batches.
It is simple to the invention provides a kind of method, easily realizes the fishes and shrimps processing method of producing in batches.
Processing method is: 1. fish or shrimp are eluriated the cool solarization in clean back 30 to 90 minutes; 2. it is fried ripe that fish after cold being dried or shrimp are put into oil cauldron; 3. will explode good fish or shrimp puts into dryer and dries; 4. make finished product after the fish that makes or shrimp and condiment being packed respectively; Maintain the temperature in the drying chamber of dryer between 30 ℃-60 ℃, drying time was at 30 to 90 minutes.
With the fishes and shrimps that this method processes, kept the natural fragrance of fishes and shrimps, each one can carry out seasoning according to the taste of oneself when edible, and process simply is easy to produce in batches, and the fishes and shrimps long shelf-life after the processing is convenient to sell.
Embodiment: 1. fish or shrimp are eluriated the cool solarization in clean back 30 to 90 minutes; 2. it is fried ripe that fish after cold being dried or shrimp are put into oil cauldron; 3. will explode good fish or shrimp puts into dryer and dries; 4. make finished product after the fish that makes or shrimp and condiment being packed respectively; Maintain the temperature in the drying chamber of dryer between 30 ℃-60 ℃, drying time was at 30 to 90 minutes.
Claims (2)
1, a kind of processing method of fishes and shrimps is characterized in that this method is made up of following several steps: 1. fish or shrimp are eluriated that clean back is cool shone 30 to 90 minutes; 2. it is fried ripe that fish after cold being dried or shrimp are put into oil cauldron; 3. will explode good fish or shrimp puts into dryer and dries; 4. make finished product after the fish that makes or shrimp and condiment being packed respectively;
2, processing method as claimed in claim 1 is characterized in that: maintain the temperature in the drying chamber of dryer between 30 ℃-60 ℃, drying time was at 30 to 90 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99104770A CN1268315A (en) | 1999-03-26 | 1999-03-26 | Processing method of fish and shrimp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN99104770A CN1268315A (en) | 1999-03-26 | 1999-03-26 | Processing method of fish and shrimp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1268315A true CN1268315A (en) | 2000-10-04 |
Family
ID=5271826
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN99104770A Pending CN1268315A (en) | 1999-03-26 | 1999-03-26 | Processing method of fish and shrimp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1268315A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
1999
- 1999-03-26 CN CN99104770A patent/CN1268315A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103829020A (en) | Preparation method of candied rice puff | |
| CN1041049C (en) | Quickly frozen steamed stuffed bun | |
| CN104286683A (en) | Freeze-dried seafood and egg congee and preparation method thereof | |
| CN1098267A (en) | Freshwater scented fish and production technology thereof | |
| KR20140020102A (en) | The lyophilization method by using smoked quail egg | |
| CN103844245A (en) | Formula and preparation method of hot and spicy sauce | |
| CN110477301A (en) | Egg roll type delicious and crisp fish-skin processing technology | |
| CN1268315A (en) | Processing method of fish and shrimp | |
| CN108813429A (en) | A kind of frying deep-sea strips off the skin the preparation process of fish | |
| CN1206935C (en) | Instant meat swallow shreds and the production process | |
| CN1048488A (en) | The production technology of instant glutionous rice cake | |
| JPS5850716B2 (en) | Method for manufacturing food using raw eel bones | |
| KR19990081631A (en) | How to prepare steamed oysters | |
| JPS6236644B2 (en) | ||
| KR101860123B1 (en) | manufacturing method of snack | |
| JPH01171461A (en) | Chicken skin-processed food and production thereof | |
| KR100592082B1 (en) | How to prepare smelt food | |
| JPH1057016A (en) | Food made by drying skin of cod roe | |
| JPS63112962A (en) | Production of processed mushroom food | |
| JP3757314B2 (en) | Easy-to-eat rice and its fried food | |
| JPH09238655A (en) | Processed stardust shrimp and production of the same | |
| CN115669868A (en) | Processing technology of pig trotters | |
| JP2000312555A (en) | Smoked crustacea, and its production | |
| JPS63202337A (en) | Production of dried green vegetable | |
| CN112425734A (en) | Processing method of spicy chicken |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |