CN104187777B - A kind of vacuum packaging crocodile manufacture method braised in soy sauce - Google Patents
A kind of vacuum packaging crocodile manufacture method braised in soy sauce Download PDFInfo
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- CN104187777B CN104187777B CN201410484811.3A CN201410484811A CN104187777B CN 104187777 B CN104187777 B CN 104187777B CN 201410484811 A CN201410484811 A CN 201410484811A CN 104187777 B CN104187777 B CN 104187777B
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- 241000270722 Crocodylidae Species 0.000 title claims abstract description 56
- LNNWVNGFPYWNQE-GMIGKAJZSA-N desomorphine Chemical compound C1C2=CC=C(O)C3=C2[C@]24CCN(C)[C@H]1[C@@H]2CCC[C@@H]4O3 LNNWVNGFPYWNQE-GMIGKAJZSA-N 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 19
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 title claims description 10
- 238000009835 boiling Methods 0.000 claims abstract description 40
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 20
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 239000000843 powder Substances 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000010411 cooking Methods 0.000 claims description 14
- 235000013372 meat Nutrition 0.000 claims description 13
- 241000221377 Auricularia Species 0.000 claims description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 10
- 239000011425 bamboo Substances 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000015067 sauces Nutrition 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 238000009938 salting Methods 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 6
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 244000293323 Cosmos caudatus Species 0.000 claims description 5
- 235000005956 Cosmos caudatus Nutrition 0.000 claims description 5
- 241000369611 Cymbacephalus beauforti Species 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 241000237502 Ostreidae Species 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 235000020636 oyster Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 210000001835 viscera Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims 2
- 240000003768 Solanum lycopersicum Species 0.000 claims 1
- 238000003860 storage Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000003307 slaughter Methods 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 8
- 241000227653 Lycopersicon Species 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 235000013619 trace mineral Nutrition 0.000 description 3
- 239000011573 trace mineral Substances 0.000 description 3
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 206010011224 Cough Diseases 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
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000005728 strengthening Methods 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of manufacture method that braised in soy sauce crocodile is vacuum-packed, including slaughter cleaning, split, pickle, fried, preparation baste, boiling, pack and sterilize the several steps of cooling, the present invention is by using above-mentioned steps, the crocodile product being suitable for popular taste braised in soy sauce can be made, simultaneously can be to use vacuum-packed form, such that it is able to be greatly increased the storage time.
Description
Technical field
The present invention relates to a kind of vacuum packaging crocodile manufacture method braised in soy sauce.
Background technology
Crocodile meat belongs to the aminoacid of plain boiled pork, rich in proteins and needed by human, fatty acid and various trace elements.Crocodile meat
Middle protein accounts for 16.7%, containing 18 kinds of aminoacid, for mankind's essential amino acid, contains 33 kinds of trace element in crocodile meat, its
In 10 kinds of essential trace elements being above the mankind.There are taste heart lung moistening, bone strengthening of enriching blood, tonifying the kidney to consolidate the essence, hemostasia and dissipation blood stasis and expeling wet
Evil effect.Chronic cough, asthma, rheumatism and diabetes (diabetes) there is significant curative effect.
Product is easy to carry, edible quick, is suitable for popular taste.Summary of the invention
Goal of the invention: the present invention is directed to deficiency, proposes a kind of to make vacuum packaging simple, delicious, that be of high nutritive value
Crocodile manufacture method braised in soy sauce.
Technical scheme: a kind of vacuum packaging crocodile manufacture method braised in soy sauce of the present invention, comprises the steps:
1) crocodile raw material is slaughtered cleaning to arrange, crocodile thoroughly should be cleaned up under flowing water during cleaning, remove
The positions such as the inner membrance and the internal organs that affect product special flavour；
2) crocodile meat is changed the fritter that cutter becomes square for 25 mm；
3) low-temperature salting: first add Herba Alii fistulosi in fish block, Rhizoma Zingiberis Recens, cooking wine are mixed thoroughly, and fish block is 25:2:1:1 with Herba Alii fistulosi, Rhizoma Zingiberis Recens, the ratio of cooking wine；
Fish block mixes and stirs according to the ratio of 110:1 with edible salt again, is placed in container and pickles under the conditions of 3 DEG C～5 DEG C, pickles
Time is 60min；
4) fried: the fish block after pickling is put into and carried out fried in deep fat, and Oil-temperature control is at 130 DEG C～150 DEG C, time fried
Between be 1min, frying course carries out suitable stirring, so that fish block frying is uniform；
5) baste preparation: for boiling 4500 grams of bastes of crocodile meat by, chicken rice dark soy sauce 70 grams, 80 grams of Oyster sauce, salt
65 grams, chicken essence 50 grams, sugar 80 grams, tomato sauce 40 grams, fish juice 10 grams, Margarita juice 10 Bulbus Allii powder 1 gram, onion powder 1 gram, Fructus Piperis powder 1
Gram formulated；
6) boiling: the baste being used for boiling is boiled and makes boiling liquid, then put the fish block through pickled mistake into boiling
In liquid, boiling liquid is 1:1.5 with the ratio of fish block, pulls out after heating and cooking 2min；
7) pack: selecting suitable pouch-type according to the regulation of net content, the content grasping solid content during pack is no less than
80%, every bag all should suitably be put into winter bamboo shoot and Auricularia；
8) sterilizing and cool down: the sterilization processing of crocodile fish block, the crocodile after pack being processed carries out sterilization processing, at sterilization
In three steps, the first step, the crocodile after pack being processed is risen to 121 degrees Celsius by room temperature in 15min to reason, second step, will
Crocodile after pack processes be incubated 45min under 121 degrees Celsius, the 3rd step, by the crocodile after pack process in 10min by
It is down to room temperature for 121 degrees Celsius.
As optimization: step 6) reaches 95 DEG C～100 DEG C at boiling liquid temp and feeds intake, timing in time again seething with excitement, boiling
2min pulls out.
As optimization: fish block described in step 7) is 6:1:2 with Auricularia, the mass ratio of winter bamboo shoot.
Beneficial effect: the crocodile product that the present invention can produce, simultaneously can to use vacuum-packed form, such that it is able to
It is greatly increased the storage time.
Detailed description of the invention
Below in conjunction with specific embodiment, the invention will be further described:
Embodiment 1
A kind of vacuum packaging crocodile manufacture method braised in soy sauce, comprises the steps:
1) crocodile raw material is slaughtered cleaning to arrange, crocodile thoroughly should be cleaned up under flowing water during cleaning, remove
The positions such as the inner membrance and the internal organs that affect product special flavour；
2) crocodile meat is changed the fritter that cutter becomes square for 25 mm；
3) low-temperature salting: first add Herba Alii fistulosi in fish block, Rhizoma Zingiberis Recens, cooking wine are mixed thoroughly, and fish block is 25:2:1:1 with Herba Alii fistulosi, Rhizoma Zingiberis Recens, the ratio of cooking wine；
Fish block mixes and stirs according to the ratio of 110:1 with edible salt again, is placed in container and pickles under the conditions of 3 DEG C, salting period
For 60min；
4) fried: the fish block after pickling is put into and carried out fried in deep fat, and Oil-temperature control is at 130 DEG C, and deep-fat frying time is
1min, carries out suitable stirring in frying course, so that fish block frying is uniform；
5) baste preparation: for boiling 4500 grams of bastes of crocodile meat by, chicken rice dark soy sauce 70 grams, 80 grams of Oyster sauce, salt
65 grams, chicken essence 50 grams, sugar 80 grams, tomato sauce 40 grams, fish juice 10 grams, Margarita juice 10 Bulbus Allii powder 1 gram, onion powder 1 gram, Fructus Piperis powder 1
Gram formulated；
6) boiling: the baste being used for boiling is boiled and makes boiling liquid, then put the fish block through pickled mistake into boiling
In liquid, boiling liquid is 1:1.5 with the ratio of fish block, pulls out after heating and cooking 2min；
7) pack: selecting suitable pouch-type according to the regulation of net content, the content grasping solid content during pack is no less than
80%, every bag all should suitably be put into winter bamboo shoot and Auricularia；
8) sterilizing and cool down: the sterilization processing of crocodile fish block, the crocodile after pack being processed carries out sterilization processing, at sterilization
In three steps, the first step, the crocodile after pack being processed is risen to 121 degrees Celsius by room temperature in 15min to reason, second step, will
Crocodile after pack processes be incubated 45min under 121 degrees Celsius, the 3rd step, by the crocodile after pack process in 10min by
It is down to room temperature for 121 degrees Celsius.
Wherein, step 6) reaches 95 DEG C at boiling liquid temp and feeds intake, timing in time again seething with excitement, and boiling 2min pulls out.Step
Rapid 7) fish block described in is 6:1:2 with Auricularia, the mass ratio of winter bamboo shoot.
Embodiment 2
A kind of vacuum packaging crocodile manufacture method braised in soy sauce, comprises the steps:
1) crocodile raw material is slaughtered cleaning to arrange, crocodile thoroughly should be cleaned up under flowing water during cleaning, remove
The positions such as the inner membrance and the internal organs that affect product special flavour；
2) crocodile meat is changed the fritter that cutter becomes square for 25 mm；
3) low-temperature salting: first add Herba Alii fistulosi in fish block, Rhizoma Zingiberis Recens, cooking wine are mixed thoroughly, and fish block is 25:2:1:1 with Herba Alii fistulosi, Rhizoma Zingiberis Recens, the ratio of cooking wine；
Fish block mixes and stirs according to the ratio of 110:1 with edible salt again, is placed in container and pickles under the conditions of 5 DEG C, salting period
For 60min；
4) fried: the fish block after pickling is put into and carried out fried in deep fat, and Oil-temperature control is at 150 DEG C, and deep-fat frying time is
1min, carries out suitable stirring in frying course, so that fish block frying is uniform；
5) baste preparation: for boiling 4500 grams of bastes of crocodile meat by, chicken rice dark soy sauce 70 grams, 80 grams of Oyster sauce, salt
65 grams, chicken essence 50 grams, sugar 80 grams, tomato sauce 40 grams, fish juice 10 grams, Margarita juice 10 Bulbus Allii powder 1 gram, onion powder 1 gram, Fructus Piperis powder 1
Gram formulated；
6) boiling: the baste being used for boiling is boiled and makes boiling liquid, then put the fish block through pickled mistake into boiling
In liquid, boiling liquid is 1:1.5 with the ratio of fish block, pulls out after heating and cooking 2min；
7) pack: selecting suitable pouch-type according to the regulation of net content, the content grasping solid content during pack is no less than
80%, every bag all should suitably be put into winter bamboo shoot and Auricularia；
8) sterilizing and cool down: the sterilization processing of crocodile fish block, the crocodile after pack being processed carries out sterilization processing, at sterilization
In three steps, the first step, the crocodile after pack being processed is risen to 121 degrees Celsius by room temperature in 15min to reason, second step, will
Crocodile after pack processes be incubated 45min under 121 degrees Celsius, the 3rd step, by the crocodile after pack process in 10min by
It is down to room temperature for 121 degrees Celsius.
Wherein, step 6) reaches 100 DEG C at boiling liquid temp and feeds intake, timing in time again seething with excitement, and boiling 2min pulls out.Step
Rapid 7) fish block described in is 6:1:2 with Auricularia, the mass ratio of winter bamboo shoot.
Embodiment 3
A kind of vacuum packaging crocodile manufacture method braised in soy sauce, comprises the steps:
1) crocodile raw material is slaughtered cleaning to arrange, crocodile thoroughly should be cleaned up under flowing water during cleaning, remove
The positions such as the inner membrance and the internal organs that affect product special flavour；
2) crocodile meat is changed the fritter that cutter becomes square for 25 mm；
3) low-temperature salting: first add Herba Alii fistulosi in fish block, Rhizoma Zingiberis Recens, cooking wine are mixed thoroughly, and fish block is 25:2:1:1 with Herba Alii fistulosi, Rhizoma Zingiberis Recens, the ratio of cooking wine；
Fish block mixes and stirs according to the ratio of 110:1 with edible salt again, is placed in container and pickles under the conditions of 4 DEG C, salting period
For 60min；
4) fried: the fish block after pickling is put into and carried out fried in deep fat, and Oil-temperature control is at 140 DEG C, and deep-fat frying time is
1min, carries out suitable stirring in frying course, so that fish block frying is uniform；
5) baste preparation: for boiling 4500 grams of bastes of crocodile meat by, chicken rice dark soy sauce 70 grams, 80 grams of Oyster sauce, salt
65 grams, chicken essence 50 grams, sugar 80 grams, tomato sauce 40 grams, fish juice 10 grams, Margarita juice 10 Bulbus Allii powder 1 gram, onion powder 1 gram, Fructus Piperis powder 1
Gram formulated；
6) boiling: the baste being used for boiling is boiled and makes boiling liquid, then put the fish block through pickled mistake into boiling
In liquid, boiling liquid is 1:1.5 with the ratio of fish block, pulls out after heating and cooking 2min；
7) pack: selecting suitable pouch-type according to the regulation of net content, the content grasping solid content during pack is no less than
80%, every bag all should suitably be put into winter bamboo shoot and Auricularia；
8) sterilizing and cool down: the sterilization processing of crocodile fish block, the crocodile after pack being processed carries out sterilization processing, at sterilization
In three steps, the first step, the crocodile after pack being processed is risen to 121 degrees Celsius by room temperature in 15min to reason, second step, will
Crocodile after pack processes be incubated 45min under 121 degrees Celsius, the 3rd step, by the crocodile after pack process in 10min by
It is down to room temperature for 121 degrees Celsius.
Wherein, step 6) reaches 97 DEG C at boiling liquid temp and feeds intake, timing in time again seething with excitement, and boiling 2min pulls out.Step
Rapid 7) fish block described in is 6:1:2 with Auricularia, the mass ratio of winter bamboo shoot.
Table 1 is referred to by the nutritional labeling of the vacuum packaging crocodile braised in soy sauce obtained by above-described embodiment:
Table 1: the nutrient component meter of the present invention
| Project | Every 100 grams | Nutrition reference value (%) |
| Energy | 896KJ | 11% |
| Protein | 24.1g | 40% |
| Fat | 13.1g | 22% |
| Carbohydrate | 0.1g | 0% |
| Sodium | 106mg | 5% |
The technology contents of the present invention and technical characteristic have revealed that as above, but those of ordinary skill in the art still may base
All replacements without departing substantially from spirit of the present invention and modification, therefore, scope is made in teachings of the present invention and announcement
The content disclosed in embodiment should be not limited to, and the various replacement without departing substantially from the present invention and modification should be included, and be this patent Shen
Please claim be contained.
Claims (1)
1. a vacuum packaging crocodile manufacture method braised in soy sauce, it is characterised in that: comprise the steps:
1) crocodile raw material is slaughtered cleaning to arrange, crocodile thoroughly should be cleaned up under flowing water during cleaning, remove impact
The inner membrance of product special flavour and internal organs position；
2) crocodile meat is changed the fritter that cutter becomes square for 25mm；
3) low-temperature salting: first add Herba Alii fistulosi in fish block, Rhizoma Zingiberis Recens, cooking wine are mixed thoroughly, and fish block is 25:2:1:1 with Herba Alii fistulosi, Rhizoma Zingiberis Recens, the ratio of cooking wine；Again will
Fish block mixes and stirs according to the ratio of 110:1 with edible salt, is placed in container and pickles, when pickling under the conditions of 3 DEG C～5 DEG C
Between be 60min；
4) fried: the fish block after pickling is put into and carried out fried in deep fat, and Oil-temperature control is at 130 DEG C～150 DEG C, and deep-fat frying time is
1min, carries out suitable stirring in frying course, so that fish block frying is uniform；
5) baste preparation: for boiling crocodile meat 4500 grams of bastes by chicken rice dark soy sauce 70 grams, 80 grams of Oyster sauce, salt 65 grams,
Chicken essence 50 grams, sugar 80 grams, tomato sauce 40 grams, fish juice 10 grams, 10 grams of Margarita juice, Bulbus Allii powder 1 gram, onion powder 1 gram, Fructus Piperis powder 1 gram
Formulated；
6) boiling: boiled by the baste being used for boiling and make boiling liquid, reaching 95 DEG C～100 DEG C at boiling liquid temp again will be through
Crossing fried fish block and put in boiling liquid, boiling liquid is 1:1.5 with the ratio of fish block, and timing in time again seething with excitement, heating is boiled
Pull out after 2min processed；
7) pack: select suitable pouch-type according to the regulation of net content, during pack, the content of grasp solid content is no less than 80%, often
All should suitably put into winter bamboo shoot and Auricularia in Dai, described fish block is 6:1:2 with Auricularia, the mass ratio of winter bamboo shoot；
8) sterilizing and cool down: the sterilization processing of crocodile fish block, the crocodile after pack being processed carries out sterilization processing, and sterilization processing is divided
Three steps, the first step, the crocodile after pack being processed is risen to 121 degrees Celsius by room temperature in 15min, second step, will pack
Crocodile after process is incubated 45min, the 3rd step under 121 degrees Celsius, and the crocodile after pack being processed is taken the photograph by 121 in 10min
Family name's degree is down to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410484811.3A CN104187777B (en) | 2014-09-22 | 2014-09-22 | A kind of vacuum packaging crocodile manufacture method braised in soy sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410484811.3A CN104187777B (en) | 2014-09-22 | 2014-09-22 | A kind of vacuum packaging crocodile manufacture method braised in soy sauce |
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| CN104187777A CN104187777A (en) | 2014-12-10 |
| CN104187777B true CN104187777B (en) | 2016-08-24 |
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|---|---|---|---|
| CN201410484811.3A Expired - Fee Related CN104187777B (en) | 2014-09-22 | 2014-09-22 | A kind of vacuum packaging crocodile manufacture method braised in soy sauce |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647684A (en) * | 2004-01-30 | 2005-08-03 | 姚九冯 | Production process and special equipment for convenient instant braised fish in brown sauce |
| CN101449598A (en) * | 2006-05-19 | 2009-06-03 | 卢森特技术有限公司 | Provision of location-based services using user motion statistics |
| CN102613541A (en) * | 2012-04-19 | 2012-08-01 | 彭贵书 | Canned edible fungus and crocodile meat food |
| CN103750375A (en) * | 2013-12-24 | 2014-04-30 | 吴耀琼 | Preparation method for salt roasted chicken |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2012050382A (en) * | 2010-09-01 | 2012-03-15 | Crocodile Japan:Kk | Crocodile extract, method for producing the same, and crocodile extract-containing food product |
-
2014
- 2014-09-22 CN CN201410484811.3A patent/CN104187777B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1647684A (en) * | 2004-01-30 | 2005-08-03 | 姚九冯 | Production process and special equipment for convenient instant braised fish in brown sauce |
| CN101449598A (en) * | 2006-05-19 | 2009-06-03 | 卢森特技术有限公司 | Provision of location-based services using user motion statistics |
| CN102613541A (en) * | 2012-04-19 | 2012-08-01 | 彭贵书 | Canned edible fungus and crocodile meat food |
| CN103750375A (en) * | 2013-12-24 | 2014-04-30 | 吴耀琼 | Preparation method for salt roasted chicken |
Non-Patent Citations (1)
| Title |
|---|
| 软包装红烧元蹄的加工工艺;王桂娟;《中小企业科技》;20051103;第18页 * |
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| CN104187777A (en) | 2014-12-10 |
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