CN101574158B - Manufacturing method canned braised sea cucumbers - Google Patents
Manufacturing method canned braised sea cucumbers Download PDFInfo
- Publication number
- CN101574158B CN101574158B CN2009100161426A CN200910016142A CN101574158B CN 101574158 B CN101574158 B CN 101574158B CN 2009100161426 A CN2009100161426 A CN 2009100161426A CN 200910016142 A CN200910016142 A CN 200910016142A CN 101574158 B CN101574158 B CN 101574158B
- Authority
- CN
- China
- Prior art keywords
- sea cucumber
- sea cucumbers
- sea
- pure water
- cucumbers
- 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.)
- Expired - Fee Related
Links
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to caned braised sea cucumbers and a manufacturing method thereof. The manufacturing method comprises the following steps: selecting high-quality sea cucumbers as raw materials, washing the sea cucumbers, adding pure water in a container, soaking the sea cucumbers at 5 to 30 DEG C for 1 to 24 hours, rubbing and washing the sea cucumbers at 0.5 to 20 DEG C, and soaking the seacucumbers for a second time for 2 to 18 hours; pouring 10 to 30 Baume degree solution of sodium chloride into a jacketed kettle, preheating the solution to 80 to 110 DEG C, pouring the soaked sea cuc umbers into the jacketed kettle to heat and pre-cook the sea cucumbers for 10 to 30 minutes, and soaking the sea cucumbers for 0.5 to 24 hours; removing the abdominal organs and mouths of the pre-cooked sea cucumbers, scrapping away attachments on skin, washing the sea cucumbers, weighing the cucumbers, filling the sea cucumbers into canners and adding weighed 80 to 90 DEG C pure water into the canners, wherein the weight percentage of the sea cucumbers is 30 to 50 percent and the weight percentage of the sea cucumbers is 50 to 70 percent; and exhausting air, sealing and sterilizing the canners, expanding the sea cucumbers at a low temperature, and obtaining finished products. The manufacturing method is reasonable in manufacturing process and simple in operation. The caned sea cucumbers retain the original color of the sea cucumbers, contain colorless and clear soup, have complete and full cucumber bodies with a delicate and elastic mouth feel, and have a long shelf life.
Description
Technical field
The present invention relates to a kind of aquatic food and processing technology thereof, especially a kind of canned braised sea cucumbers and preparation method thereof.
Background technology
Sea cucumber belongs to echinoderm, and same genseng, bird's nest, shark's fin are equally celebrated for their achievements, are one of the world's eight big treasures.Contain rich in protein and 18 seed amino acids, 10 several mineral materials in the body wall of sea cucumber; Reach multivitamins such as VB1, VB2, niacin like calcium, iron, iodine, zinc, selenium, phosphorus, manganese, vanadium etc.; It is extremely low that it contains cholesterol, and fat content is few relatively, and also contain acid mucopolysaccharide and chondroitin.Sea cucumber also has higher medical value.The secretary is carried according to medicine, and sea cucumber has tonifying kidney and benefiting sperm, and treatment hemoptysis of pulmonary tuberculosis, alpastic anemia, diabetes etc. are all had certain curative effect.In addition, the acid mucopolysaccharide that the sea cucumber body contains, inhibited to growth, the transfer of malignant tumour.According to investigation, kind of sea cucumber can be edible surplus China had 20, and wherein economic worths such as stichopus japonicus, crow ginseng, black radix scrophulariae, plum blossom ginseng are higher.Along with the raising of living standards of the people and the enhancing of health care consciousness; The medical care effect of sea cucumber has obtained approval and application more and more widely; Some are the product consequentiality that raw material are developed with the sea cucumber, like drying sea cucumber, salt marsh sea cucumber, freezing sea cucumber, holothurian oral liquid, beche-de-mer capsules, instant holothurian etc.Though the processing of drying sea cucumber, salt marsh sea cucumber, to preserve technology simple, the edible trouble of consumer, it proofs method and is difficult for being grasped, and at drying, salt marsh and proof and can cause in the process that the sea cucumber nutrient material is a large amount of to be reduced and loss; Freezing sea cucumber storage and traffic requirements freezing equipment, equipment drops into high; Holothurian oral liquid, beche-de-mer capsules consumer can not see the sea cucumber original, and the sensation of food medicine is arranged, and fake easily, and the prestige sense is poor; Also occur instant holothurian in recent years on the market, though instant, its short shelf-life, and self-dissolving can appear in sea cucumber, causes its volume and weight also can reduce, and forms very big waste.Existing sea cucumber can is yielding between pot life, fall slag, causes the sense organ extreme difference, preservation for a long time.
Summary of the invention
For overcome in the prior art sea cucumber can yielding between pot life, fall slag; Cause the sense organ extreme difference, the deficiency of preservation for a long time, the present invention provides a kind of canned braised sea cucumbers and preparation method thereof; This preparation method technology is reasonable; Easy and simple to handle, sea cucumber can long shelf-life, a sea cucumber body profile of utilizing this method to make are complete, do not have distortion, fall slag.
The technical solution adopted for the present invention to solve the technical problems is: a kind of canned braised sea cucumbers; It is characterized in that: it comprises sea cucumber and pure water in the Can container that is seated in sealing; The percentage by weight of its sea cucumber and pure water is respectively: sea cucumber 30%～50%, pure water 50%～70%, described sea cucumber are to precook, go internal organ, ginseng mouth and epidermis attachment to handle through immersion, salt solution to form.
A kind of preparation method of canned braised sea cucumbers is characterized in that: through the following step
(1), to select the sea cucumber of high-quality for use be raw material for the processing of raw material, puts into clean container after its appearance is cleaned, and adds the pure water of 8～10 times of its weight, immersion is 1～24 hour under 5 ℃～30 ℃ temperature conditions, feels like jelly to joining body; The sea cucumber of maceration is changed water wash by rubbing with the hands 2～4 times, under 0.5 ℃～20 ℃ temperature conditions, secondary soaked 2～18 hours then;
(2), the 10 ° of Be～30 ° Be salt solutions of configuration of precooking in jacketed pan, and after being heated to 80 ℃～110 ℃, soaked sea cucumber is taken out, draining is poured in the jacketed pan heating into and was precooked 10～30 minutes, stops heating, soaks 0.5～24 hour;
(3), the ginseng body sea cucumber of handling after will precooking takes out, and soaks cooling with pure water, removes sea cucumber internal organ, interior muscle, ginseng mouth, strikes off the epidermis attachment, then it is cleaned in pure water;
(4), dress irritates the sea cucumber weighing of handling well packed in the Can container, weighing adds 80～90 ℃ pure water then, the percentage by weight of its sea cucumber and pure water is respectively: sea cucumber 30%～50%, pure water 50%～70%;
(5), exhaust seals the Can container that sea cucumber and pure water are housed put into fumer, being heated to a jar interior central temperature is 80～85 ℃, carries out exhaust, with sealing machine Can container is sealed then;
(6), sterilization is by bactericidal formula: 15 '-(1 '-15 ')-15 '/(100-121 ℃) carry out sterilization to it, be cooled to 30～38 ℃ of jar interior central temperatures then;
(7), low temperature rises and sends out the sea cucumber can after the above-mentioned sterilization under 0.5 ℃～10 ℃ environmental conditions, placing rises sends out 24～36 hours, finished product.
The described sea cucumber raw material of selecting for use is bright sea cucumber or unsalted dried sea cucumbers.
Owing to exist autolytic enzyme in sea cucumber (the especially fresh sea cucumber) body, the sea cucumber of killing that does not carry out autolytic enzyme produces autolysis.One of purpose of the step of precooking in the technical scheme of the present invention is exactly the autolytic enzyme of killing in the sea cucumber body.Because the sea cucumber in the can that employing the inventive method is made is to be dipped in the pure water; Can during storage in; Sea cucumber carries out self bloated sending out through constantly drawing pure water, therefore can guarantee the complete of sea cucumber individuality effectively, overcomes distortion, falls slag and short technological deficiency of shelf-life.Select the saline solution of variable concentrations in the step of precooking, make to comprise different salt content in the sea cucumber body, thereby can effectively control the can speed of sending out that expands of interior sea cucumber body during storage.Manufacture craft of the present invention is reasonable, and is easy and simple to handle.Sea cucumber can of the present invention can keep the original color and luster of sea cucumber, the soup achromaticity and clarification, the ginseng shape is full, the mouthfeel meat is fine and smooth, high resilience, and the shelf-life can reach 12 months.
The specific embodiment
Below in conjunction with embodiment the present invention is further specified.
Embodiment 1
With the unsalted dried sea cucumbers is that raw material is made sea cucumber can, and its preparation method is following:
(1), the unsalted dried sea cucumbers of raw material processing selecting high-quality is raw material, water flush away surface attaches ash and part salinity, when noticing that water is washed by rubbing with the hands, will not join to sting and break into pieces.Put into clean rustless steel container after cleaning, note in the container oil being arranged, the pure water that adds 10 times of sea cucumber weight soaks.With the unsalted dried sea cucumbers is raw material, and the time of its immersion is longer, and its soak time changes with variation of temperature in addition; Temperature is high more; The used time is short more, under 5 ℃～15 ℃ temperature conditions, needs usually to soak 20～24 hours, under 15 ℃～30 ℃ temperature conditions, needs to soak 15～20 hours.The processing mode that present embodiment adopted is: under 20 ℃ temperature conditions, soak and felt like jelly to joining body in 15 hours, then the sea cucumber of maceration is washed by rubbing with the hands one time, pull out and drain, change pure water and wash by rubbing with the hands 3 times again, under 15 ℃ of temperature conditions, secondary soaked 10 hours then.
(2), precooking configures the salt solution of 11 ° of Be in jacketed pan, be heated to 90 ℃, and soaked sea cucumber is pulled out, drains away the water, and pours in the jacketed pan and to continue heating, precooks 18 minutes, closes the heating steam valve then, soaked 12 hours.
(3), the ginseng body sea cucumber of handling after will precooking pulls out, soaks cooling with pure water, with instrument gill, interior muscle, cut out the ginseng mouth, strike off the epidermis attachment, in pure water, wash the ginseng body after the processing by rubbing with the hands, be washed till in the water till the no suspended substance.
(4), dress irritates the sea cucumber weighing of handling well packed in the metal can, the belly of sea cucumber is downward during tinning; Weighing adds 90 ℃ pure water then, and water will leave tank top 4～5mm, and the percentage by weight of sea cucumber is 50% in metal can, the percentage by weight of pure water is 50%.
(5), exhaust seals the Can container that sea cucumber and pure water are housed put into fumer, being heated to the can central temperature is 80 ℃, carries out exhaust, with automatic sealing Can container is sealed then.
(6), sterilization is by bactericidal formula: 15 '-(1 '-15 ')-15 '/(100-121 ℃) carry out sterilization to it, be cooled to 35 ℃ of jar interior central temperatures then.
(7), low temperature rises and sends out the sea cucumber can after the above-mentioned sterilization under 6 ℃ of temperature conditions, placing rises sends out 30 hours, finished product.This low temperature follow-up rising that sends out technology and be of value to sea cucumber of rising sends out, and its shelf-life was 10～12 months.
Canned braised sea cucumbers of the present invention has kept the original color and luster of sea cucumber, and the soup look is an achromaticity and clarification, and its sea cucumber shape is full, and is individual complete, do not have distortion, falls slag, and the mouthfeel meat is fine and smooth, and high resilience has the distinctive delicate flavour of sea cucumber, and its physical and chemical index is: protein>=5%; Fat≤0.2%; Total reducing sugar≤1%; Total salt (in sodium chloride)≤5%, the microorganism mark reaches the aseptic requirement of can.
Embodiment 2
Present embodiment is that raw material is made sea cucumber can with bright sea cucumber, and its preparation method is following:
(1), the bright sea cucumber of raw material processing selecting high-quality is raw material, puts into clean rustless steel container after cleaning, and notes in the container oil being arranged; The pure water that adds 8 times of sea cucumber weight soaks; With bright sea cucumber is raw material, and the time of its immersion is shorter, and its soak time changes with the variation of environment temperature in addition; Temperature is high more; The used time is short more, and bright sea cucumber needs to soak 3～5 hours usually under 5 ℃～15 ℃ environmental condition, under 15 ℃～30 ℃ environmental condition, needs to soak 1～3 hour.The method of operating that present embodiment adopted is: under 15 ℃ condition, soaked 2 hours, the ginseng that will soak is then washed by rubbing with the hands one time, pulls out to drain, and changes pure water and washes by rubbing with the hands 2 times again, and under 5 ℃ of temperature conditions, secondary soaked 2 hours then;
(2), precooking configures 15 ° of Be salt solutions in jacketed pan, be heated to 110 ℃, pulls soaked ginseng out drop and anhydrates, and pours in the jacketed pan and to continue heating, the 25min that precooks soaked 0.5 hour.
(3), the ginseng body sea cucumber of handling after will precooking pulls out, soaks cooling with pure water, removes internal organ, interior muscle with specific purpose tool; Wipe the epidermis attachment off, cut out the ginseng mouth, wash the ginseng body after the processing repeatedly by rubbing with the hands with hand; It is fully clean, clean no suspended substance in water 2～3 times.
(4), dress irritates the sea cucumber of handling well packed in the vial, should join head-up during the glaze bottle, adds 85 ℃ pure water then, water will reach the neck line position, the percentage by weight of its sea cucumber and pure water is respectively in bottle: sea cucumber 40%, pure water 60%;
(5), exhaust seals and jar puts into fumer with what install, being heated to the can central temperature is 85 ℃, carries out exhaust, adopts automatic sealing that its vial is sealed then.
(6), sterilization according to bactericidal formula is: 15 '-(1 '-15 ')-15 '/(100-121 ℃) carry out sterilization processing, being cooled to a bottle interior central temperature then is 30 ℃.
(7), low temperature rises and sends out the sea cucumber can after the above-mentioned sterilization under 10 ℃ of temperature conditions, placing rises sends out 24 hours, finished product.This low temperature follow-up rising that sends out technology and be of value to sea cucumber of rising sends out, and its shelf-life was 10-12 month
Embodiment 3
Present embodiment is that raw material is made sea cucumber can with the unsalted dried sea cucumbers, and its preparation method is following:
(1), the unsalted dried sea cucumbers of raw material processing selecting high-quality is raw material, water flush away surface attaches ash and part salinity, when water is washed by rubbing with the hands, notes will not joining stinging and breaks into pieces.Put into clean rustless steel container after cleaning, note in the container oil being arranged, the pure water that adds 9 times of sea cucumber weight soaks; Its soaking temperature is 8 ℃, and soak time is 20 hours, feels like jelly to joining body; Then the sea cucumber of maceration is washed by rubbing with the hands one time, pull out and drain, change pure water and wash by rubbing with the hands again 2 times; Under 20 ℃ of temperature conditions, secondary soaked 15 hours then.
(2), precooking configures the salt solution of 25 ° of Be in jacketed pan, be heated to 80 ℃, and soaked sea cucumber is pulled out, drains away the water, and pours in the jacketed pan and to continue heating, precooks 10 minutes, closes the heating steam valve then, soaked 24 hours.
(3), the ginseng body sea cucumber of handling after will precooking pulls out, soaks cooling with pure water, with instrument gill, interior muscle, cut out the ginseng mouth, strike off the epidermis attachment, in pure water, wash the ginseng body after the processing by rubbing with the hands, be washed till in the water till the no suspended substance.
(4), dress irritates the sea cucumber weighing of handling well packed in the metal can, the belly of sea cucumber is downward during tinning; Weighing adds 80 ℃ pure water then, and water will leave tank top 4-5mm, and the percentage by weight of sea cucumber is 30% in metal can, the percentage by weight of pure water is 70%.
(5), exhaust seals the Can container that sea cucumber and pure water are housed put into fumer, being heated to the can central temperature is 82 ℃, carries out exhaust, with automatic sealing Can container is sealed then.
(6), sterilization: by bactericidal formula: 15 '-(1 '-15 ')-15 '/(100-121 ℃) carry out sterilization to it, be cooled to 33 ℃ of jar interior central temperatures then.
(7), low temperature rises and sends out sea cucumber can after the above-mentioned sterilization under 1 ℃ of temperature conditions, placing rises sends out 36 hours, finished product.This low temperature follow-up rising that sends out technology and be of value to sea cucumber of rising sends out, and its shelf-life was 10-12 month.
Through check, its official's index is: the original color and luster of (color and luster) sea cucumber, and the soup look is an achromaticity and clarification; (form) shape is full; (flavour) mouthfeel meat is fine and smooth, high resilience; The distinctive delicate flavour of (smell) sea cucumber, free from extraneous odour.Its physical and chemical index: protein>=5%; Fat≤0.2%; Total reducing sugar≤1%; Total salt (in sodium chloride)≤5%.Its Micro biological Tests: total number of bacteria 10*cfu/g; Salmonella does not detect; Coliform＜3MPN/g; Escherichia coli＜3MPN/g; Staphylococcus aureus＜3/g.These parameters meets the tinned food requirement.
Claims (2)
1. the preparation method of a canned braised sea cucumbers is characterized in that: through the following step
(1), to select the sea cucumber of high-quality for use be raw material for the processing of raw material, puts into clean container after its appearance is cleaned, and adds the pure water of 8～10 times of its weight, immersion is 1～24 hour under 5 ℃～30 ℃ temperature conditions, feels like jelly to joining body; The sea cucumber of maceration is changed water wash by rubbing with the hands 2～4 times, under 0.5 ℃～20 ℃ temperature conditions, secondary soaked 2～18 hours then;
(2), the 10 ° of Be～30 ° Be salt solutions of configuration of precooking in jacketed pan, and after being heated to 80 ℃～110 ℃, soaked sea cucumber is taken out, draining is poured in the jacketed pan heating into and was precooked 10～30 minutes, stops heating, soaks 0.5～24 hour;
(3), the ginseng body sea cucumber of handling after will precooking takes out, and soaks cooling with pure water, removes sea cucumber internal organ, interior muscle, ginseng mouth, strikes off the epidermis attachment, then it is cleaned in pure water;
(4), dress irritates the sea cucumber weighing of handling well packed in the Can container, weighing adds 80～90 ℃ pure water then, the percentage by weight of its sea cucumber and pure water is respectively: sea cucumber 30%～50%, pure water 50%～70%;
(5), exhaust seals the Can container that sea cucumber and pure water are housed put into fumer, being heated to a jar interior central temperature is 80～85 ℃, carries out exhaust, with sealing machine Can container is sealed then;
(6), sterilization is by bactericidal formula: 15 '-15 '-15 '/121 ℃ are carried out sterilization to it, are cooled to 30～38 ℃ of jar interior central temperatures then;
(7), low temperature rises and sends out the sea cucumber can after the above-mentioned sterilization under 0.5 ℃～10 ℃ environmental conditions, placing rises sends out 24～36 hours, finished product.
2. the preparation method of a kind of canned braised sea cucumbers according to claim 1, it is characterized in that: the described sea cucumber raw material of selecting for use is bright sea cucumber or unsalted dried sea cucumbers.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100161426A CN101574158B (en) | 2009-06-05 | 2009-06-05 | Manufacturing method canned braised sea cucumbers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100161426A CN101574158B (en) | 2009-06-05 | 2009-06-05 | Manufacturing method canned braised sea cucumbers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101574158A CN101574158A (en) | 2009-11-11 |
| CN101574158B true CN101574158B (en) | 2012-03-28 |
Family
ID=41269338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2009100161426A Expired - Fee Related CN101574158B (en) | 2009-06-05 | 2009-06-05 | Manufacturing method canned braised sea cucumbers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101574158B (en) |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102415588B (en) * | 2011-12-08 | 2013-02-20 | 广州市御元坊食品开发有限公司 | Method for processing fresh live sea cucumbers |
| CN103284216A (en) * | 2013-06-17 | 2013-09-11 | 钦州市钦州港永健水产贸易有限公司 | Ready-to-eat trepang soft can and processing method thereof |
| CN103610120A (en) * | 2013-11-22 | 2014-03-05 | 大连爱冬水产食品有限公司 | Preparation method of bottled primary-taste ready-to-eat trepang |
| CN103815439B (en) * | 2014-03-19 | 2016-04-13 | 张伟 | One freezes shape sea cucumber nourishing can and preparation method thereof |
| CN104000233A (en) * | 2014-05-22 | 2014-08-27 | 荣成市好佳好水产食品有限公司 | Medicated diet sea cucumber can and processing method of medicated diet sea cucumber can |
| CN105325787A (en) * | 2014-08-15 | 2016-02-17 | 中国食品发酵工业研究院 | Method for keeping mouthfeel of light dried sea cucumber in canned congee |
| CN104643141A (en) * | 2015-02-14 | 2015-05-27 | 山东海波海洋生物科技股份有限公司 | Instant flavored holothurian processing technique |
| CN105768065A (en) * | 2016-01-18 | 2016-07-20 | 任洪海 | Canned sea cucumbers and bamboo shoot slices as well as preparation method thereof |
| CN105768057A (en) * | 2016-01-18 | 2016-07-20 | 任洪海 | Canned sea cucumber with shii-take mushroom and preparation method thereof |
| CN105767936A (en) * | 2016-01-18 | 2016-07-20 | 任洪海 | Canned sea cucumber and preparation method thereof |
| CN106072035A (en) * | 2016-06-20 | 2016-11-09 | 宁波高新区科博汇科技有限公司 | Beche-de-mer in East China Sea canned food and preparation method thereof |
| CN107647325A (en) * | 2017-11-20 | 2018-02-02 | 黑龙江美丽石岛科技开发有限公司 | A kind of processing method that instant holothurian is produced using unsalted dried sea cucumbers |
| CN117322591B (en) * | 2023-11-01 | 2024-06-11 | 广东官栈营养健康科技有限公司 | Preparation method of normal-temperature fresh stewed sea cucumber with long shelf life |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1454521A (en) * | 2003-03-28 | 2003-11-12 | 威海健方医药研究所 | Sea-cucumber can |
| CN1518899A (en) * | 2003-01-20 | 2004-08-11 | 王福林 | Canned sea cucumber and producing method |
| CN1593237A (en) * | 2004-07-16 | 2005-03-16 | 毕海峰 | Instant pure fresh sea cucumber can and preparation method thereof |
| CN1843213A (en) * | 2005-04-06 | 2006-10-11 | 戴振东 | Sea cucumber can containing gel type soup and its preparation method |
-
2009
- 2009-06-05 CN CN2009100161426A patent/CN101574158B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1518899A (en) * | 2003-01-20 | 2004-08-11 | 王福林 | Canned sea cucumber and producing method |
| CN1454521A (en) * | 2003-03-28 | 2003-11-12 | 威海健方医药研究所 | Sea-cucumber can |
| CN1593237A (en) * | 2004-07-16 | 2005-03-16 | 毕海峰 | Instant pure fresh sea cucumber can and preparation method thereof |
| CN1843213A (en) * | 2005-04-06 | 2006-10-11 | 戴振东 | Sea cucumber can containing gel type soup and its preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 秦如江等.香参罐头系列产品的研制.《现代渔业信息》.1990,第5卷(第4期),22-24. * |
| 陈良.海参软罐头的加工工艺.《中国水产》.1995,(第11期),37. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101574158A (en) | 2009-11-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101574158B (en) | Manufacturing method canned braised sea cucumbers | |
| CN108740840B (en) | Method for making quick-frozen seasoned fish fillets of tilapia | |
| CN101919571B (en) | Water-retaining method for frozen peeled shrimps | |
| CN102144801B (en) | Freshness keeping method for preventing darkening of southern American white prawns | |
| CN104366392B (en) | A kind of processing method that fruit is pickled without green gage in syrup | |
| CN103005616B (en) | Method for sterilizing, quick-freezing and fresh-keeping prawns by acidic oxidizing electrolyzed water | |
| CN103948062A (en) | Preparation method of pearl egg | |
| CN102342545A (en) | Sea cucumber preservation treatment method and sea cucumber prepared by the same | |
| CN103340270A (en) | Processing technology of preparing Kiwi preserved fruit through sugar osmosis by microwave | |
| CN101606731A (en) | Water retaining seasoning jellyfish | |
| CN106616591A (en) | Making method of canned olea europaea fruits | |
| CN105212099A (en) | A kind of fishskin recuperating food and preparation method thereof | |
| CN107397212B (en) | White fungus thick soup microcapsule and preparation method thereof | |
| CN111202232A (en) | Ginseng and snake soup rich in nutrient components and preparation method thereof | |
| CN102987310A (en) | Clover production and processing method | |
| CN104172223A (en) | Pure natural maca yak meat free of artificial additives and preparation method of pure natural maca yak meat free of artificial additives | |
| JPS5867150A (en) | Preparation of jelly food | |
| CN104351699A (en) | Making method of delicious pickled purple sweet potatoes | |
| CN101138353B (en) | Preparation method of instant self-heating sea cucumber | |
| CN1428100A (en) | Fresh bamboo fungi series food and its processing method | |
| CN103005519A (en) | Salting process of freshwater fish | |
| CN111616323A (en) | Process method for preparing whole crucian jelly | |
| CN105533094A (en) | Processing method of sulfur-free preserved honey peach with low sugar content | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN1288683A (en) | Chinese sauerkraut and its production process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120328 Termination date: 20210605 |