CN101238899A - Method for processing recombination dried shrimps - Google Patents
Method for processing recombination dried shrimps Download PDFInfo
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- CN101238899A CN101238899A CNA2007100670732A CN200710067073A CN101238899A CN 101238899 A CN101238899 A CN 101238899A CN A2007100670732 A CNA2007100670732 A CN A2007100670732A CN 200710067073 A CN200710067073 A CN 200710067073A CN 101238899 A CN101238899 A CN 101238899A
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- dried shrimps
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000005215 recombination Methods 0.000 title claims description 20
- 230000006798 recombination Effects 0.000 title claims description 20
- 238000012545 processing Methods 0.000 title claims description 8
- 241000143060 Americamysis bahia Species 0.000 title claims 11
- 241000238557 Decapoda Species 0.000 claims abstract description 114
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 36
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 36
- 235000013372 meat Nutrition 0.000 claims abstract description 33
- 238000003672 processing method Methods 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 244000068988 Glycine max Species 0.000 claims description 15
- 235000010469 Glycine max Nutrition 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 238000005516 engineering process Methods 0.000 claims description 11
- 238000000465 moulding Methods 0.000 claims description 10
- 238000012856 packing Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 7
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 241001465754 Metazoa Species 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 240000001417 Vigna umbellata Species 0.000 claims description 6
- 235000011453 Vigna umbellata Nutrition 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims description 6
- 239000004299 sodium benzoate Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 230000000694 effects Effects 0.000 claims description 4
- 238000007596 consolidation process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 2
- 238000009938 salting Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 1
- 238000000605 extraction Methods 0.000 claims 1
- 238000003825 pressing Methods 0.000 abstract description 5
- 238000003756 stirring Methods 0.000 abstract description 5
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 241001248531 Euchloe <genus> Species 0.000 abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 241000238424 Crustacea Species 0.000 description 2
- 241000158575 Sergestidae Species 0.000 description 2
- 230000006866 deterioration Effects 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 241000114726 Acetes Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010188 recombinant method Methods 0.000 description 1
- 230000008521 reorganization Effects 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a processing method for recombining dried shrimp, mainly using shrimp (or little white shrimp) as raw material, comprising the following steps: 1) preprocessing the material of shrimp (or little white shrimp) and bean; 2) mixing the shrimp meat paste and bean paste together and uniformly stirring; 3) feeding the mixed meat paste into mould and pressing out to form shrimp meat; 4) roasting the shrimp meat when the water content is equal to or less than 10%; 5) packaging. The invention uses low-salt and compound flavoring agent based on the preserving method of traditional marine product, so that the dried shrimp is loose and deliciouse. The processing method uses new type packaging technique to prevent the product from oxidatively deteriorated. The products are nutrient and health and easily stored.
Description
Technical field
The present invention relates to a kind of processing method of marine product, particularly relate to a kind of processing method of recombination dried shrimps.
Background technology
Nutritious, the delicious flavour of shrimp have unique local flavor, are the famous-brand and high-quality aquatic products of China's tradition.In recent years, continuous adjustment along with the industrial structure, the numerous and confused rise in coastal various places enclosed pool breed, and manually put applying of technology in a suitable place to breed, make prawn output significantly improve, because the prawn catching season is concentrated, and product preservation and freshness and deep processing lag behind, sell shrimp phenomenon difficult and that Higher output is not accompanied by a higher income and begun to manifest simultaneously.At present, prawn mainly still is used for freezing processing except live body is sold, and prawn processing a large amount of low and middle-grade shrimps of residue and inferior shrimp, does not have fine utilization, and this has not only caused the wasting of resources, and serious environment pollution.
Drying is the conventional method of China's fishes and shrimps deep processing, traditional dried shrimps processing method is to be processed into salty roasting shrimp, in order to extend the shelf life, salty roasting shrimp water content is necessary≤and 10%, and salinity is wanted high (salinity 〉=10%), therefore, there are problems such as quality is hard, local flavor is single, palatability difference in product, awaits further to improve.
The domestic patent documentation report of not seeing recombination dried shrimps.
Summary of the invention
Technical problem to be solved by this invention be provide at above-mentioned prior art present situation a kind of nutrition compatibility rationally, low moisture, as the processing method of the recombination dried shrimps of leisure food, its method is reasonable, and implement easily, and the dried shrimps product that obtains has chewiness preferably, is subjected to liking of consumer more.
The present invention solves the problems of the technologies described above the technical scheme that is adopted: the processing method of this recombination dried shrimps, it is characterized in that mainly with shrimp or Xiao Bai shrimp and beans be raw material, and in turn include the following steps:
(1) pretreatment of raw material:
Shrimp is handled: selecting shrimp or Xiao Bai shrimp is raw material, is twisted into meat stuffing;
Beans are handled: the beans of selecting are cleaned with clear water soaked, wear into beans then and stick with paste;
(2) mix: shrimp filling, beans are stirred after sticking with paste mixing;
(3) moulding: mixed meat paste is injected mould, and the extruding consolidation is made shrimp;
(4) drying: that shrimp is baked to moisture≤10%;
(5) packing.
In order to reach the effect of better removal fishy smell, described soybean or red bean are cleaned the back with clear water and were soaked 6～10 hours, make the water content of soybean reach 40～60%, and described percentage is mass percent; Beans are stuck with paste heating-up temperature to 90 ℃～100 ℃ and were kept 2～5 minutes, and preferably 4～5 minutes, to reach the effect of removing beany flavor.
In order to reach the institutional framework that changes dried shrimps, make the dried shrimps meat that makes loose, mouthfeel is better, the effect of being convenient to chew.Can adopt recombinant technique, stick with paste and to be mixed by different proportionings with beans, preferably, adopt every 100kg shrimp to stick with paste and mix with the beans of 10～40kg soybean or red bean as shrimp or Xiao Bai shrimp.
Described shrimp or Xiao Bai shrimp, beans, flavoring and spice can adopt the proportioning of different specific weight to be mixed, can adapt to different consumers' taste, preferably, adopt every 100kg shrimp to stick with paste with the beans of 20～40kg soybean or red bean and mix, and be equipped with the flavoring and the spice of following proportion: 0.5～2kg refined salt, 3～7kg white sugar, 150～250g animal are extracted albumen, 0.1～0.3kg ginger powder, 0.15～0.25kg monosodium glutamate, 0.05～0.15kg Sodium Benzoate and 80～120g chilli powder.Certainly the flavoring proportioning can like adopting various flavorings according to the individual, in principle without limits, thereby produces the various dried shrimps of local flavor.
In order to reduce the salinity of dried shrimps, make that the dried shrimps mouthfeel is better, described shrimp filling and beans are stuck with paste and are mixed further employing low-temperature salting of back, pickle about 8～16 hours dried shrimps salinity≤2% of the drying that makes under 1 ℃～3 ℃.
In order to improve the sanitary index of dried shrimps, described baking method adopts the microwave disinfection technology and in conjunction with dry technology, the concrete steps of baking method are: earlier with 35～45 ℃ of low temperature bakings 2～4 hours, and then be warming up to 60～80 ℃, continue baking 3～4 hours, dry by the fire at last to jerky moisture be in 6～10%.
For the ease of edible, the shrimp fourth that described shrimp can adopt independent mould compacting to obtain, also can adopt the integrally forming mould freeze forming after, take out shrimp and be cut into meat cubelets again, the freeze forming temperature is-5～5 °, at last with the machine encapsulation of twisting together.
In order to make the dried shrimps that makes safe and sanitary more, be convenient to transportation, described packing adopts plastic bag packaging and built-in pouch deoxidier, makes that oxygen is absorbed as far as possible in the packaging bag.
Compared with prior art, the invention has the advantages that: 1. tradition is to dried shrimps too high in salinity (salinity 〉=10%), local flavor is single, the present invention adopts less salt processing, even can make dry finished product salinity≤2%, and in conjunction with compound flavor enhancement, the product color, smell and taste of development have concurrently, have solved the single problem of product special flavour.2. traditional dried shrimps is Long-term Storage at normal temperatures, must be under lower water content situation, thereby the dried shrimps quality is stiff, and chewiness is poor, and the present invention is on the basis of traditional seafood freshing processing, soybean or other beans compositions have been added, and employing tenderization, technology such as reorganization can effectively change the institutional framework of dried shrimps, make the dried shrimps meat that makes loose, mouthfeel is better, be convenient to chew, make its look in conjunction with batching, fragrant, flavor has both, and animal protein combines with vegetable protein, more scientific and reasonable, absorb easily, particularly preferred whole Xiao Bai shrimp is recombinated, because dried small shrimp makes full use of, increased the content of calcium, nutrition is more fully balanced.3. dried shrimps total number of bacteria＞10000 that obtain of traditional diamond-making technique/g, Escherichia coli＞30/100g, the present invention adopts the microwave disinfection technology in conjunction with dry technology, has solved the problem of traditional dried shrimps microbiological indicator severe overweight.4. traditional dried shrimps does not generally have packing, not only unhygienic but also easy oxidation deterioration, and the present invention adopts the novel package technology, has prevented the oxidation deterioration of product, both nutrition health makes things convenient for storage again.
Description of drawings
Fig. 1 is the process chart of processing method of the present invention.
The specific embodiment
Embodiment describes in further detail the present invention below in conjunction with accompanying drawing.
Embodiment one:
Recombination dried shrimps processing method process chart according to as shown in Figure 1 in turn includes the following steps:
(1) selecting the shrimp of 100kg or Xiao Bai shrimp for use is raw material, is twisted into meat stuffing with meat grinder, becomes the meat gruel shape; After selecting the 30kg soybean, clean the back with clear water and soaked about 8 hours, make the soybean water content reach 50%, wear into beans with fiberizer then and stick with paste, beans are stuck with paste be heated to 100 ℃ again, kept 4 minutes, to remove beany flavor.
The formal name used at school of Xiao Bai shrimp is the general designation of crustacean (Crustacea) Decapoda (Decapoda) Sergestidae (Sergestidae) Acete.Have another name called the water shrimp, small-sized economic shrimps.Dried product claims dried small shrimp.
(2) shrimp filling, beans paste are put into mixer, and add refined salt 1.5kg, white sugar 5kg, animal is extracted protein 20 0g, ginger powder 0.2kg, monosodium glutamate 0.2kg, Sodium Benzoate 0.1kg and chilli powder 100g, stir the back and under 2 ℃ of low temperature, pickle about 12 hours.
(3) mixed meat paste that obtains in the step (2) is injected integrally forming mould, the jam-packed compacting, freeze forming in freezer again, the freeze forming temperature is-5～5 °, takes out then, cuts into little meat cubelets with machine, make the shrimp fourth of moulding, the big grid of the general employing of the mould here is molding cavity in the grid, is pressed with pressing plate above.
(4) the shrimp fourth is put into dish, sends into drying room and adopt microwave disinfection,, and then be warming up to 70 ℃, continue to dry by the fire 3.5 hours earlier with 40 ℃ of low temperature bakings 3 hours, dry by the fire at last to jerky moisture be 10%.
(5) dried shrimps with oven dry adopts machine kink packing, uses plastic bag packaging again, built-in pouch deoxidier.
Embodiment two:
Recombination dried shrimps processing method process chart according to as shown in Figure 1 in turn includes the following steps:
(1) selecting the shrimp of 100kg or Xiao Bai shrimp for use is raw material, is twisted into meat stuffing with meat grinder, becomes the meat gruel shape; After selecting the 20kg soybean, clean the back with clear water and soaked about 6 hours, make the soybean water content reach 40%, wear into beans with fiberizer then and stick with paste, beans are stuck with paste be heated to 100 ℃ again, kept 5 minutes, to remove beany flavor.
(2) shrimp filling, beans paste are put into mixer, and add refined salt 0.5kg, white sugar 3kg, animal is extracted protein 15 0g, ginger powder 0.1kg, monosodium glutamate 0.15kg, Sodium Benzoate 0.05kg and chilli powder 80g, stir the back and under 1 ℃ of low temperature, pickle about 8 hours.
(3) mixed meat paste that obtains in the step (2) is injected independent mould, the jam-packed compacting promptly gets the shrimp fourth of moulding, and the mould here generally is divided into a lot of sub-boxes, and each grid all is a molding cavity, is pressed with pressing plate above.
(4) will put the mould of shrimp fourth, and send into drying room and adopt microwave disinfection,, and then be warming up to 60 ℃, continue baking 3 hours earlier with 35 ℃ of low temperature bakings 2 hours, dry by the fire at last to jerky moisture be 8%, the shrimp fourth is taken out the one-tenth dried shrimps from mould.
(5) dried shrimps with oven dry adopts machine kink packing, uses plastic bag packaging again, built-in pouch deoxidier.
Embodiment three:
Recombination dried shrimps processing method process chart according to as shown in Figure 1 in turn includes the following steps:
(1) selecting the shrimp of 100kg or Xiao Bai shrimp for use is raw material, is twisted into meat stuffing with meat grinder, becomes the meat gruel shape; After selecting the 40kg soybean, clean the back with clear water and soaked about 10 hours, make the soybean water content reach 60%, wear into beans with fiberizer then and stick with paste, beans are stuck with paste be heated to 100 ℃ again, kept 5 minutes, to remove beany flavor.
(2) shrimp filling, beans paste are put into mixer, and add refined salt 2kg, white sugar 7kg, the 250g animal is extracted albumen, ginger powder 0.3kg, monosodium glutamate 0.25kg, Sodium Benzoate 0.15kg and chilli powder 120g, stir the back and under 3 ℃ of low temperature, pickle about 16 hours.
(3) mixed meat paste that obtains in the step (2) is injected integrally forming mould, freeze forming in freezer again, the freeze forming temperature is-5～5 °, take out then, cut into 1 cubic centimetre of little meat cubelets with machine, make the shrimp fourth of moulding, the big grid of the general employing of the mould here, be molding cavity in the grid, be pressed with pressing plate above.
(4) the shrimp fourth is put into dish, sends into drying room and adopt microwave disinfection,, and then be warming up to 80 ℃, continue to dry by the fire 4 hours earlier with 45 ℃ of low temperature bakings 4 hours, dry by the fire at last to jerky moisture be 6%.
(5) dried shrimps with oven dry adopts machine kink packing, uses plastic bag packaging again, built-in pouch deoxidier.
Embodiment four:
Recombination dried shrimps processing method process chart according to as shown in Figure 1 in turn includes the following steps:
(1) selecting the shrimp of 100kg or Xiao Bai shrimp for use is raw material, is twisted into meat stuffing with meat grinder, becomes the meat gruel shape; After selecting the 10kg soybean, clean the back with clear water and soaked about 10 hours, make the soybean water content reach 30%, wear into beans with fiberizer then and stick with paste, beans are stuck with paste be heated to 90～100 ℃ again, kept 4 minutes, to remove beany flavor.
(2) shrimp filling, beans paste are put into mixer, and add refined salt 2kg, white sugar 7kg, the 250g animal is extracted albumen, ginger powder 0.3kg, monosodium glutamate 0.25kg, Sodium Benzoate 0.15kg and chilli powder 120g, stir the back and under 3 ℃ of low temperature, pickle about 16 hours.
(3) mixed meat paste that obtains in the step (2) is injected integrally forming mould, freeze forming in freezer again, the freeze forming temperature is-5～5 °, take out then, cut into 1 cubic centimetre of little meat cubelets with machine, make the shrimp fourth of moulding, the big grid of the general employing of the mould here, be molding cavity in the grid, be pressed with pressing plate above.
(4) the shrimp fourth is put into dish, sends into drying room and adopt microwave disinfection,, and then be warming up to 80 ℃, continue to dry by the fire 4 hours earlier with 45 ℃ of low temperature bakings 4 hours, dry by the fire at last to jerky moisture be 6%.
(5) dried shrimps with oven dry adopts machine kink packing, uses plastic bag packaging again, built-in pouch deoxidier.
The percentage of being quoted in the present patent application is mass percent in principle, except that have particularly point out.
The above embodiments also can be to adopt red bean to make recombination dried shrimps, also the mixed meat paste that obtains in the step (2) can be injected integrally forming mould simultaneously and push consolidation, take out behind the freeze forming, are cut into 1 cubic centimetre of shrimp fourth again.
Claims (9)
1. the processing method of a recombination dried shrimps is characterized in that mainly with shrimp or Xiao Bai shrimp and beans be raw material, in turn includes the following steps:
(1) pretreatment of raw material:
Shrimp is handled: selecting shrimp or Xiao Bai shrimp is raw material, is twisted into meat stuffing;
Beans are handled: the beans of selecting are cleaned with clear water soaked, wear into beans then and stick with paste;
(2) mix: shrimp filling, beans are stirred after sticking with paste mixing;
(3) moulding: mixed meat paste is injected mould, and the extruding consolidation is made shrimp;
(4) drying: shrimp is baked to moisture≤10%, and described percentage is mass percent;
(5) packing.
2. the processing method of recombination dried shrimps according to claim 1, it is characterized in that beans processing employing soybean or the red bean described in the step (1), clean the back with clear water and soaked 6～10 hours, make the water content of soybean or red bean reach 40～60%, described percentage is mass percent; Beans are stuck with paste heating-up temperature to 90 ℃～100 ℃ and were kept 2～5 minutes, to reach the effect of removing beany flavor.
3. the processing method of recombination dried shrimps according to claim 1, it is characterized in that the prepared beans of the every 100kg shrimp described in the step (2) and 10～40kg beans are stuck with paste mixes, and is equipped with the flavoring of following proportion and spice to adjust the shrimp mouthfeel: 0.5～2kg refined salt, 3～7kg white sugar, 150～250g animal extraction albumen, 0.1～0.3kg ginger powder, 0.15～0.25kg monosodium glutamate, 0.05～0.15kg Sodium Benzoate and 80～120g chilli powder.
4. the processing method of recombination dried shrimps according to claim 1 is characterized in that further adopting low-temperature salting after shrimp filling described in the step (2) and beans are stuck with paste mixing, pickles 8～16 hours under 1 ℃～3 ℃.
5. the processing method of recombination dried shrimps according to claim 1 is characterized in that the shrimp described in the step (3) is the shrimp fourth that adopts independent mould to make, or after adopting the integrally forming mould freeze forming, takes out shrimp and be cut into meat cubelets again.
6. the processing method of recombination dried shrimps according to claim 1, it is characterized in that the baking method concrete steps described in the step (4) are: earlier with 35～45 ℃ of low temperature bakings 2～4 hours, and then be warming up to 60～80 ℃, continue baking 3～4 hours, dry by the fire at last to jerky moisture be 6%～10%.
7. the processing method of recombination dried shrimps according to claim 6 is characterized in that the method that also adopts the microwave disinfection technology to combine with dry technology in the described baking procedure.
8. the processing method of recombination dried shrimps according to claim 1 is characterized in that the packing described in the step (5) adopts plastic bag packaging, built-in pouch deoxidier, and to meat cubelets realization machine kink encapsulation.
9. the processing method of recombination dried shrimps according to claim 5 is characterized in that described freeze forming temperature is-5～5 °.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100670732A CN101238899B (en) | 2007-02-08 | 2007-02-08 | Method for processing recombination dried shrimps |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2007100670732A CN101238899B (en) | 2007-02-08 | 2007-02-08 | Method for processing recombination dried shrimps |
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| CN101238899A true CN101238899A (en) | 2008-08-13 |
| CN101238899B CN101238899B (en) | 2010-12-29 |
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| CN2007100670732A Expired - Fee Related CN101238899B (en) | 2007-02-08 | 2007-02-08 | Method for processing recombination dried shrimps |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878929A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Method for processing dried shrimps |
| CN104489740A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of recombinant jerky |
| CN105285782A (en) * | 2015-12-07 | 2016-02-03 | 中国海洋大学 | Minced euphausia superba extruded instant product and production method thereof |
| CN106578133A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Soybean protein dried bean curd and preparation method thereof |
| CN107259419A (en) * | 2017-05-02 | 2017-10-20 | 兰溪富晟食品科技有限公司 | A kind of process technology for pickling red shrimp |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1164197C (en) * | 2001-06-12 | 2004-09-01 | 陈斌 | Method for cooking pea-seafood food |
| CN1164204C (en) * | 2001-07-23 | 2004-09-01 | 杭州商学院 | Method of making imitation peeled shrimp with shrimp meat |
-
2007
- 2007-02-08 CN CN2007100670732A patent/CN101238899B/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878929A (en) * | 2010-04-30 | 2010-11-10 | 陆爱章 | Method for processing dried shrimps |
| CN101878929B (en) * | 2010-04-30 | 2012-07-11 | 陆爱章 | Method for processing dried shrimps |
| CN104489740A (en) * | 2014-12-23 | 2015-04-08 | 宁夏大学 | Preparation method of recombinant jerky |
| CN105285782A (en) * | 2015-12-07 | 2016-02-03 | 中国海洋大学 | Minced euphausia superba extruded instant product and production method thereof |
| CN106578133A (en) * | 2016-12-29 | 2017-04-26 | 重庆凰巢实业有限公司 | Soybean protein dried bean curd and preparation method thereof |
| CN107259419A (en) * | 2017-05-02 | 2017-10-20 | 兰溪富晟食品科技有限公司 | A kind of process technology for pickling red shrimp |
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| Publication number | Publication date |
|---|---|
| CN101238899B (en) | 2010-12-29 |
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