CN106912839A - A kind of biologic fishy smell removing technology of hair scale roe - Google Patents
A kind of biologic fishy smell removing technology of hair scale roe Download PDFInfo
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- CN106912839A CN106912839A CN201710049308.9A CN201710049308A CN106912839A CN 106912839 A CN106912839 A CN 106912839A CN 201710049308 A CN201710049308 A CN 201710049308A CN 106912839 A CN106912839 A CN 106912839A
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- 238000005516 engineering process Methods 0.000 title claims abstract description 18
- 239000002781 deodorant agent Substances 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000010257 thawing Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 60
- 239000007788 liquid Substances 0.000 claims description 16
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 13
- 239000012267 brine Substances 0.000 claims description 7
- 239000013505 freshwater Substances 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 7
- 238000004513 sizing Methods 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 5
- 210000002808 connective tissue Anatomy 0.000 claims description 5
- 230000000737 periodic effect Effects 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 11
- SMWDFEZZVXVKRB-UHFFFAOYSA-N Quinoline Chemical compound N1=CC=CC2=CC=CC=C21 SMWDFEZZVXVKRB-UHFFFAOYSA-N 0.000 description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 5
- 235000013923 monosodium glutamate Nutrition 0.000 description 5
- 239000004223 monosodium glutamate Substances 0.000 description 5
- 238000012545 processing Methods 0.000 description 5
- 150000003839 salts Chemical class 0.000 description 5
- 239000005708 Sodium hypochlorite Substances 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 4
- 229920003023 plastic Polymers 0.000 description 4
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 4
- 125000000391 vinyl group Chemical group [H]C([*])=C([H])[H] 0.000 description 4
- 229920002554 vinyl polymer Polymers 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 241001014624 Anodontia ovum Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241001139305 Channa asiatica Species 0.000 description 1
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- PXGOKWXKJXAPGV-UHFFFAOYSA-N Fluorine Chemical compound FF PXGOKWXKJXAPGV-UHFFFAOYSA-N 0.000 description 1
- 241000252234 Hypophthalmichthys nobilis Species 0.000 description 1
- 241001596950 Larimichthys crocea Species 0.000 description 1
- 241001417902 Mallotus villosus Species 0.000 description 1
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- 210000004556 brain Anatomy 0.000 description 1
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- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000536 complexating effect Effects 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 229910052731 fluorine Inorganic materials 0.000 description 1
- 239000011737 fluorine Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- -1 hydroxyl free radical Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000001672 ovary Anatomy 0.000 description 1
- 239000007800 oxidant agent Substances 0.000 description 1
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- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
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- 238000007634 remodeling Methods 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of biologic fishy smell removing technology of hair scale roe, it is made of following technological process：Roe defrosting → heat treatment → rinsing → de- Nang clothing → deodorant → draining → sterilization → cleaning → draining → seasoning → packaging is freezed → is refrigerated.Hair scale roe prepared by the present invention, color and luster, fragrance and mouthfeel are good, and nutrition leak is few, unique flavor, and without fishy smell, integrated quality is good；Its simple production process, cost are relatively low, are conducive to large-scale production, have wide market prospects in same product scope.
Description
Technical field
The present invention relates to food processing field, more particularly, to a kind of biologic fishy smell removing technology of hair scale roe.
Background technology
Roe, i.e. ovum produced by raun ovary maturity, protein content is high, contamination of raw material is few, finished product is in good taste, is
A kind of food of highly nutritive, many of which material is that human body can not voluntarily synthesize.The fat content ratio fish of roe
Fat content is high in meat, and the cholesterol of roe is to health and grows harmless.Roe is nutritious, be human brain and
The good of marrow grows agent, body can be promoted to increase, build it is vigorous and graceful, therefore fish roe food is a kind of health food of worth exploitation
Or leisure food.The processing of roe conditioning food in recent years is even more the concern for causing increasing aquatic product enterprise, only Zhejiang
Just there are many countries such as many freezing roe food processing enterprises, product main exit to South Korea, Japan and Europe in province.
Fishy smell is again a subject matter of appearance in fish roe food process, has had a strong impact on roe conditioning product
Quality.At present, the defishying on aquatic products has many methods, wherein adsorbing separation, embedding complexing etc. be it is relatively simple and
And effective method, but with unsurmountable defects such as loss nutrition.Ozone (O3) it is a kind of potential oxidant, energy of oxidation
Power only after fluorine, chlorine, trifluoro-compound and hydroxyl free radical, some aquatic products deodorant and it is fresh-keeping in extensively should
With.
At home, Du Guowei carries out defishying with certain density Ozone Water to silver carp gruel, and research finds that Ozone Water can
To significantly reduce the fishy smell of minced fillet.Zhou Xiangyang etc. using ozone water management frozen skinless shrimp microorganism, as a result show, frozen skinless shrimp it is thin
Bacterium sum greatly reduces, and the incidence of other common pathogens also receives effective suppression.Also there are many reports abroad, etc.
Research finds that preserving large yellow croaker using Ozone Ice can make its storage phase extend 4-5d.C hen etc. are studied it has also been found that using ozone
Water can significantly reduce the microorganism on shrimp.But, roe conditioning little about report of the ozone in terms of roe deodorant
The comparison of food is simple, and deodorant therein this process is the emphasis and difficult point of this technique.We attempt to be adjusted for roe
A new approach is opened up in the processing for managing food.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of low, nutritious fishy smell, unique flavor, its production technology
Simply, lower-cost hair scale roe and biologic fishy smell removing technology.The present invention solves the technical side that above-mentioned technical problem is used
Case is：
A kind of biologic fishy smell removing technology of hair scale roe, comprises the following steps：
1）Roe thaws：The roe that will freeze is taken out, and is placed on thaw shelf, is thawed with circulating water；
2）Heat treatment：Roe after the defrosting of certain mass is put into 1.2-1.5 mol/L salt solution, brine volume is about
3 times of roe, soak time is 3.5-4 h, is rinsed again after its shape is substantially stationary；
3）Rinsing：Roe white gauze sack after sizing is wrapped, is put into equipped with less than 10 DEG C of fresh water container, rinsed
The ratio of time 8-12 min, hair scale roe and water is about 1: 3；
4）De- Nang clothing：Roe is immersed in the tryptose enzymolysis liquid of 0.8mg/mL, and it is 9.0 to adjust enzymolysis liquid p H, will be filled
The container of enzymolysis liquid is digested in being placed on 20 DEG C of Water Tank with Temp.-controlled, and periodic agitation, after 12 min of enzymolysis, then going with flowing
Ionized water（10—15℃）15 min are cleaned to the roe after enzymolysis, connective tissue is rejected；
5）Deodorant：Ozone Water initial concentration 1.5-2mg/L, p H values are 7.6-8.4, the deodorant 15-20 when water temperature is-3-3 DEG C
min；
6）Draining：Roe after deodorant is put into carries out draining in plastic containers, discontinuously dripped with water and be advisable；
7）Sterilization：Roe after draining is placed in the liquor natrii hypochloritis of 100ppm together with white gauze bag, 25-35 is soaked
Min, water temperature is controlled below 10 DEG C；
8）Cleaning：Roe after sterilization is placed in circulating water and is cleaned, to prevent the residual of sodium hypochlorite；
9）Draining：Roe after cleaning is put into container, and is twisted gauze with hand, gently extruded；
10）Seasoning：Hair scale roe is taken out from bag, is put into vinyl disc, add the baste of 28-32%, be put into pre- freezer
In be seasoned, once, storehouse temperature control system is below 4 DEG C, and the proportioning of baste is as follows for h of time 8 or so, every 30 min stirring：Water
: salt: sugar: alcohol: taste quinoline: sorbierite: monosodium glutamate: redness of the skin or complexion 102: yellow No. 4=10 000: 160: 1260: 300: 650: 130: 80
∶5∶5；
11）Packaging is freezed：Packaged roe product is placed in-30-- 40 DEG C or so of IQF mono-frozen machines and freezes 28-32
Min, product temperature is controlled below -18 DEG C.
Preferably, above-mentioned heat treatment is crossed range request and is put into 1.2 mol/L salt solution, and brine volume is 3 times of roe, is soaked
The bubble time is 4 h.
Further preferably, above-mentioned rinse cycle requirement is put into equipped with 8 DEG C of fresh water container, the min of rinsing time 10, capelin
The ratio of seed and water is 1: 3.
Further preferably, above-mentioned deodorant is crossed range request Ozone Water initial concentration 1.8mg/L, p H values and is 8, is taken off when water temperature is 0 DEG C
The min of raw meat 18.
Further preferably, above-mentioned disinfecting process requirement is placed in the liquor natrii hypochloritis of 100ppm, soaks 30 min, water temperature control
At 8 DEG C.
Further preferably, the baste of above-mentioned seasoning process requirement addition 30%, 8 hours time.
Further preferably, above-mentioned formulation of flavoring liquid is water: salt: sugar: alcohol: taste quinoline: sorbierite: monosodium glutamate: redness of the skin or complexion 102: yellow 4
Number=10 000: 160: 1260: 300: 650: 130: 80: 5: 5.
Hair scale roe prepared by the present invention, nutritious, good mouthfeel, and processing technology are simple, and cost of manufacture is cheap, is
A kind of product with larger market potential, is worth continuing to study and replenishment of process in industrialized production to improve China fish
The quality and quality of seed conditioning food.
Specific embodiment
The present invention is described in further detail with reference to embodiments.
Embodiment 1
A kind of biologic fishy smell removing technology of hair scale roe, comprises the following steps：
1）Roe thaws：The roe that will freeze is taken out, and is placed on thaw shelf, is thawed with circulating water；
2）Heat treatment：Roe after the defrosting of certain mass is put into 1.2-1.5 mol/L salt solution, brine volume is about
3 times of roe, soak time is 3.5-4 h, is rinsed again after its shape is substantially stationary；
3）Rinsing：Roe white gauze sack after sizing is wrapped, is put into equipped with less than 10 DEG C of fresh water container, rinsed
The ratio of time 8-12 min, hair scale roe and water is about 1: 3；
4）De- Nang clothing：Roe is immersed in the tryptose enzymolysis liquid of 0.8mg/mL, and it is 9.0 to adjust enzymolysis liquid p H, will be filled
The container of enzymolysis liquid is digested in being placed on 20 DEG C of Water Tank with Temp.-controlled, and periodic agitation, after 12 min of enzymolysis, then going with flowing
Ionized water（10—15℃）15 min are cleaned to the roe after enzymolysis, connective tissue is rejected；
5）Deodorant：Ozone Water initial concentration 1.5-2mg/L, p H values are 7.6-8.4, the deodorant 15-20 when water temperature is-3-3 DEG C
min；
6）Draining：Roe after deodorant is put into carries out draining in plastic containers, discontinuously dripped with water and be advisable；
7）Sterilization：Roe after draining is placed in the liquor natrii hypochloritis of 100ppm together with white gauze bag, 25-35 is soaked
Min, water temperature is controlled below 10 DEG C；
8）Cleaning：Roe after sterilization is placed in circulating water and is cleaned, to prevent the residual of sodium hypochlorite；
9）Draining：Roe after cleaning is put into container, and is twisted gauze with hand, gently extruded；
10）Seasoning：Hair scale roe is taken out from bag, is put into vinyl disc, add the baste of 28-32%, be put into pre- freezer
In be seasoned, once, storehouse temperature control system is below 4 DEG C, and the proportioning of baste is as follows for h of time 8 or so, every 30 min stirring：Water
: salt: sugar: alcohol: taste quinoline: sorbierite: monosodium glutamate: redness of the skin or complexion 102: yellow No. 4=10 000: 160: 1260: 300: 650: 130: 80
∶5∶5；
11）Packaging is freezed：Packaged roe product is placed in-30-- 40 DEG C or so of IQF mono-frozen machines and freezes 28-32
Min, product temperature is controlled below -18 DEG C.
Embodiment 2
A kind of biologic fishy smell removing technology of hair scale roe, comprises the following steps：
1）Roe thaws：The roe that will freeze is taken out, and is placed on thaw shelf, is thawed with circulating water；
2）Heat treatment：Roe after the defrosting of certain mass is put into 1.5 mol/L salt solution, brine volume is the 3 of roe
Times, soak time is 4 h, is rinsed again after its shape is substantially stationary；
3）Rinsing：Roe white gauze sack after sizing is wrapped, is put into equipped with 10 DEG C of fresh water container, rinsing time
The ratio of 12 min, hair scale roe and water is 1: 3；
4）De- Nang clothing：Roe is immersed in the tryptose enzymolysis liquid of 0.8mg/mL, and it is 9.0 to adjust enzymolysis liquid p H, will be filled
The container of enzymolysis liquid is digested in being placed on 20 DEG C of Water Tank with Temp.-controlled, and periodic agitation, after 12 min of enzymolysis, then going with flowing
Ionized water（15℃）15 min are cleaned to the roe after enzymolysis, connective tissue is rejected；
5）Deodorant：Ozone Water initial concentration 2mg/L, p H values are the 8.4, min of deodorant 20 when water temperature is 3 DEG C；
6）Draining：Roe after deodorant is put into carries out draining in plastic containers, discontinuously dripped with water and be advisable；
7）Sterilization：Roe after draining is placed in the liquor natrii hypochloritis of 100ppm together with white gauze bag, 35 min are soaked,
Water temperature is controlled at 10 DEG C；
8）Cleaning：Roe after sterilization is placed in circulating water and is cleaned, to prevent the residual of sodium hypochlorite；
9）Draining：Roe after cleaning is put into container, and is twisted gauze with hand, gently extruded；
10）Seasoning：Hair scale roe is taken out from bag, is put into vinyl disc, the baste of addition 32% is put into pre- freezer
Row seasoning, the h of the time 8, once, storehouse temperature control system is below 4 DEG C, and the proportioning of baste is as follows for every 30 min stirrings：Water: salt: sugar:
Alcohol: taste quinoline: sorbierite: monosodium glutamate: redness of the skin or complexion 102: yellow No. 4=10 000: 160: 1260: 300: 650: 130: 80: 5: 5；
11）Packaging is freezed：Packaged roe product is placed in-30-- 40 DEG C or so of IQF mono-frozen machines and freezes 28-32
Min, product temperature is controlled below -18 DEG C.
Subjective appreciation：Slightly salty, deodorant is not also thorough.
Embodiment 3
A kind of biologic fishy smell removing technology of hair scale roe, comprises the following steps：
1）Roe thaws：The roe that will freeze is taken out, and is placed on thaw shelf, is thawed with circulating water；
2）Heat treatment：Roe after the defrosting of certain mass is put into 1.4 mol/L salt solution, brine volume is the 3 of roe
Times, soak time is 3.5 h, is rinsed again after its shape is substantially stationary；
3）Rinsing：Roe white gauze sack after sizing is wrapped, is put into equipped with 9 DEG C of fresh water container, rinsing time
The ratio of 10 min, hair scale roe and water is 1: 3；
4）De- Nang clothing：Roe is immersed in the tryptose enzymolysis liquid of 0.8mg/mL, and it is 9.0 to adjust enzymolysis liquid p H, will be filled
The container of enzymolysis liquid is digested in being placed on 20 DEG C of Water Tank with Temp.-controlled, and periodic agitation, after 12 min of enzymolysis, then going with flowing
Ionized water（13℃）15 min are cleaned to the roe after enzymolysis, connective tissue is rejected；
5）Deodorant：Ozone Water initial concentration 1.8mg/L, p H values are the 8, min of deodorant 18 when water temperature is 0 DEG C；
6）Draining：Roe after deodorant is put into carries out draining in plastic containers, discontinuously dripped with water and be advisable；
7）Sterilization：Roe after draining is placed in the liquor natrii hypochloritis of 100ppm together with white gauze bag, 30 min are soaked,
Water temperature is controlled at 9 DEG C；
8）Cleaning：Roe after sterilization is placed in circulating water and is cleaned, to prevent the residual of sodium hypochlorite；
9）Draining：Roe after cleaning is put into container, and is twisted gauze with hand, gently extruded；
10）Seasoning：Hair scale roe is taken out from bag, is put into vinyl disc, the baste of addition 30% is put into pre- freezer
Row seasoning, the h of the time 8, once, storehouse temperature control system is below 4 DEG C, and the proportioning of baste is as follows for every 30 min stirrings：Water: salt: sugar:
Alcohol: taste quinoline: sorbierite: monosodium glutamate: redness of the skin or complexion 102: yellow No. 4=10 000: 160: 1260: 300: 650: 130: 80: 5: 5；
11）Packaging is freezed：Packaged roe product is placed in-30-- 40 DEG C or so of IQF mono-frozen machines and freezes 28-32
Min, product temperature is controlled below -18 DEG C.
Subjective appreciation：Delicious food, the degree of saltiness is suitable, good in taste without fishy smell.
Certainly, described above not limitation of the present invention, the present invention is also not limited to the example above.The art
In essential scope of the invention, change, remodeling, addition or the replacement made should also belong to of the invention those of ordinary skill
Protection domain.
Claims (6)
1. a kind of biologic fishy smell removing technology of hair scale roe, it is characterised in that：Comprise the following steps：
1）Roe thaws：Roe will be freezed to take out, thawed with flowing water；
2）Heat treatment：Roe after the defrosting of certain mass is put into 1.2-1.5 mol/L salt solution, brine volume is about
3 times of roe, soak time is 3.5-4 h；
3）Rinsing：Roe white gauze sack after sizing is wrapped, is put into equipped with less than 10 DEG C of fresh water container, rinsed
The ratio of time 8-12 min, hair scale roe and water is about 1: 3；
4）De- Nang clothing：Roe is immersed in the tryptose enzymolysis liquid of 0.8mg/mL, and it is 9.0 to adjust enzymolysis liquid p H, will be filled
The container of enzymolysis liquid is digested in being placed on 20 DEG C of Water Tank with Temp.-controlled, and periodic agitation, after 12 min of enzymolysis, then going with flowing
Ionized water（10—15℃）15 min are cleaned to the roe after enzymolysis, connective tissue is rejected；
5）Deodorant：Ozone Water initial concentration 1.5-2mg/L, p H values are 7.6-8.4, the deodorant 15-20 when water temperature is-3-3 DEG C
min；
6）Draining：Roe after deodorant is carried out into draining；
7）Sterilization：Roe after draining is placed in the liquor natrii hypochloritis of 100ppm together with white gauze bag, 25-35 is soaked
Min, water temperature is controlled below 10 DEG C；
8）Cleaning：Roe after sterilization is placed in flowing water and is cleaned；
9）Draining：Roe after cleaning is gently extruded draining；
10）Seasoning：Hair scale roe adds the baste of 28-32% again, is seasoned, h of time 8 or so, every 30 min stirrings one
Secondary, storehouse temperature control system is below 4 DEG C；
11）Packaging is freezed：Packaged roe product is freezed into 28-32 min in-30-- 40 DEG C.
2. the biologic fishy smell removing technology of hair scale roe according to claim 1, it is characterised in that：Described step 2) requiring will
Roe after the defrosting of certain mass is put into 1.2-1.5 mol/L salt solution, and brine volume is about 3 times of roe, soak time
It is 3.5-4 h.
3. the biologic fishy smell removing technology of hair scale roe according to claim 1, it is characterised in that：Described step 3) requiring will
Roe white gauze sack after sizing is wrapped, and is put into equipped with less than 10 DEG C of fresh water container, rinsing time 8-12 min,
The ratio of hair scale roe and water is about 1: 3.
4. the biologic fishy smell removing technology of hair scale roe according to claim 1, it is characterised in that：Described step 5) require it is smelly
Oxygen water initial concentration 1.5-2mg/L, p H values are 7.6-8.4, the deodorant 15-20 min when water temperature is-3-3 DEG C.
5. the biologic fishy smell removing technology of hair scale roe according to claim 1, it is characterised in that：Described step 10) require
Hair scale roe adds the baste of 28-32% again, is seasoned, h of time 8 or so, and every 30 min or so is stirred once, Ku Wen
Control is below 4 DEG C.
6. the biologic fishy smell removing technology of hair scale roe according to claim 1, it is characterised in that：Described step 11) require
Packaged roe product is freezed into 28-32 min in-30-- 40 DEG C.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109221980A (en) * | 2018-09-18 | 2019-01-18 | 江西鼎中科技有限公司 | A kind of biologic fishy smell removing technology of crucian roe |
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| CN106107637A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of processing method of instant Cyprinus carpio fish roe |
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2017
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| CN106107637A (en) * | 2016-08-10 | 2016-11-16 | 谢镜国 | A kind of processing method of instant Cyprinus carpio fish roe |
Non-Patent Citations (1)
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| 何贵山等: "鱼籽调理食品的脱腥和加工工艺", 《中国食物与营养》 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221980A (en) * | 2018-09-18 | 2019-01-18 | 江西鼎中科技有限公司 | A kind of biologic fishy smell removing technology of crucian roe |
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