Fish flesh fragrance-locking, taste-controlling, and flavor-improving method

The invention discloses a fish flesh fragrance-locking, taste-controlling, and flavor-improving method, which comprises following steps: fish preprocessing, pulse type breathing rolling and fish fleshsurface coating-fixing, fish packing, freezing, and storing. In the pulse type breathing rolling and...

Ausführliche Beschreibung

Bibliographische Detailangaben

Hauptverfasser:	DING YUTING, GU SAIQI, DAI WANGLI, ZHOU XUXIA
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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