CN103734806B - A kind of method that perfume ginseng is softening - Google Patents
A kind of method that perfume ginseng is softening Download PDFInfo
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- CN103734806B CN103734806B CN201310662832.5A CN201310662832A CN103734806B CN 103734806 B CN103734806 B CN 103734806B CN 201310662832 A CN201310662832 A CN 201310662832A CN 103734806 B CN103734806 B CN 103734806B
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- 241000208340 Araliaceae Species 0.000 title claims abstract description 106
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 106
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 106
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 106
- 239000002304 perfume Substances 0.000 title claims abstract description 70
- 238000000034 method Methods 0.000 title claims abstract description 37
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 42
- 235000013599 spices Nutrition 0.000 claims abstract description 41
- 230000010412 perfusion Effects 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 12
- 150000007524 organic acids Chemical class 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 230000035699 permeability Effects 0.000 claims abstract description 7
- 238000010792 warming Methods 0.000 claims abstract description 7
- 229910001385 heavy metal Inorganic materials 0.000 claims abstract description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 14
- 229940088598 enzyme Drugs 0.000 claims description 11
- 108090000526 Papain Proteins 0.000 claims description 10
- 239000004365 Protease Substances 0.000 claims description 10
- 229940055729 papain Drugs 0.000 claims description 10
- 235000019834 papain Nutrition 0.000 claims description 10
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 7
- 235000011054 acetic acid Nutrition 0.000 claims description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 7
- 235000015165 citric acid Nutrition 0.000 claims description 7
- 239000004310 lactic acid Substances 0.000 claims description 7
- 235000014655 lactic acid Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 7
- 239000001630 malic acid Substances 0.000 claims description 7
- 235000011090 malic acid Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000005429 filling process Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 4
- 241000251511 Holothuroidea Species 0.000 description 5
- 239000000835 fiber Substances 0.000 description 5
- 210000003205 muscle Anatomy 0.000 description 4
- -1 2, food grade organic acid Chemical class 0.000 description 3
- 241000965254 Apostichopus japonicus Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229910052793 cadmium Inorganic materials 0.000 description 2
- 229910052804 chromium Inorganic materials 0.000 description 2
- 241000145248 Acaudina Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000008186 Collagen Human genes 0.000 description 1
- 108010035532 Collagen Proteins 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000555887 Globigerina Species 0.000 description 1
- 241000258164 Molpadiida Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229920001436 collagen Polymers 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000002354 inductively-coupled plasma atomic emission spectroscopy Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 229910052745 lead Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 238000000120 microwave digestion Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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 COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of method that perfume ginseng is softening, feature comprises: the step of the cleaning silt that perfume (or spice) ginseng gilled; Peeled by cleaned perfume (or spice) ginseng enzyme process, removing schmutzband and heavy metal, then by the step that clean water is clean; Be food grade organic acid's solution of 1.5-2.0 by the speed puncture perfusion pH of 0.1-0.2mm/s by perfume (or spice) ginseng pin bucket, make acid solution rapid permeability perfume ginseng body wall, until fragrant ginseng pH reaches the step of 2.0-3.0; Perfume (or spice) ginseng is drained sour water, is placed in closed container and is warming up to 120-135 DEG C, the step of temperature control 10-15min; Use clear water puncture perfusion instead by after the cooling of perfume (or spice) ginseng, until fragrant ginseng thoroughly removes sour water until pH is 6.5-7.0, finally dry surface moisture, namely obtain the step of finished product, advantage is that not only softening rate is fast, effective, and makes fragrant ginseng soft glutinous good to eat.
Description
Technical field
The present invention relates to food processing technology field, especially relate to a kind of method that perfume ginseng is softening.
Background technology
Fragrant ginseng is Holothuroidea, Molpadida, Kao Can section, Acaudina animal, and formal name used at school Haiti melon, belongs to the one in sea cucumber, and its body is long maximumly reaches 400mm, is generally 100-200mm, is mainly distributed in East China Sea marine site from intertidal zone to the depth of water in the globigerina of 80 meters.Research proves, fragrant ginseng has abundant nutritional labeling and medical value, and its total amino acid content, Sea Cucumber Glycosides and sea cucumber polysaccharide are all higher than stichopus japonicus.Further, in fresh perfume ginseng, the content of iron, calcium and zinc is high, and being also rich in biological element selenium, is extraordinary nutrient excellent product.
China's Eastern Part of Zhejiang Province, China marine site Holothurian Resources is very abundant, fisherman on often dragging when trawling tens of even thousands of kilograms perfume (or spice) ginseng.But correlative study finds, fragrant ginseng poor growth, collagen content in body is high, and molecular weight is large, and meat wall quality is rubbery state, with electron microscopic observation, the muscle fibre silk of fragrant ginseng is more sturdy, arranges in disorder out of order, and filament arrangement is closely uneven, and stichopus japonicus muscle fibre is very thin, marshalling is even, and filament gap is comparatively large, and bundle fiber is more loose.This arrangement mode of fragrant ginseng musculature makes its muscle be difficult to chew, and common processing method is difficult to make it softening degraded, therefore, fragrant ginseng is not obtained so far and makes full use of.
The method that existing perfume ginseng is softened has: clear water or weak base bubbly water send out 3-4 days; 100 DEG C of cooking and heat-preservation 8-10h; Or weak acid liquid soaks 10-12h.These three kinds of method production cycles are long, simultaneously water consumption, and power consumption is large, cannot adapt to factory's large-scale production.
Summary of the invention
Technical problem to be solved by this invention is to provide one, and not only softening rate is fast, effective, and the method making the soft glutinous good to eat perfume (or spice) ginseng of fragrant ginseng softening.
The present invention solves the problems of the technologies described above adopted technical scheme: a kind of method that perfume ginseng is softening, specifically comprises the following steps:
(1) fresh and alive perfume ginseng is gilled, then with the fragrant ginseng surface of running water cleaning or endoceliac silt; Or dry perfume ginseng or salted perfume ginseng are immersed in running water and spend the night, then with the fragrant ginseng surface of running water cleaning or endoceliac silt;
(2) cleaned perfume (or spice) ginseng enzyme process is peeled, removing schmutzband and heavy metal are then clean by clean water; Adopt this enzyme process to peel and can remove fragrant ginseng body surface hard dirt layer, and make fragrant ginseng content of beary metal up to standard;
(3) by food grade organic acid's solution that perfume (or spice) ginseng pin bucket is 1.5-2.0 by the speed puncture perfusion pH of 0.1-0.2mm/s, acid solution rapid permeability perfume is made to join body wall, until fragrant ginseng pH reaches 2.0-3.0;
(4) perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 120-135 DEG C, temperature control 10-15min, fragrant ginseng body wall is softened;
(5) use clear water puncture perfusion instead by after the cooling of perfume (or spice) ginseng, until fragrant ginseng thoroughly removes sour water until pH is 6.5-7.0, finally dry surface moisture, namely obtain the perfume (or spice) ginseng of softening.
Enzyme process decortication processing procedure described in step (2) is that to join mass fraction by feed liquid mass ratio 1:1 be soak 1-2h in the papain solution of 5% by cleaned perfume (or spice) ginseng, and wherein the activity of papain is 100,000 u/g.Peeling rate reaches 100%, detects through micro-wave digestion ICP-AES method, and fragrant ginseng As, Pb, Cr, Cd all reach standard-required, and wherein total separating by extraction is 60-70%, and plumbous removal efficiency reaches 80%, Cr and Cd removal efficiency more than 90%.
The syringe needle dense degree used in puncture filling process described in step (3) reaches 150000-250000 pin/m
2.Syringe needle density is too small, and Liquid Penetrant is slow; Density is excessive, damages perfume (or spice) ginseng body wall structure.
Food grade organic acid described in step (3) comprises at least one in citric acid, malic acid, lactic acid and acetic acid.
Compared with prior art, the invention has the advantages that: the present invention is a kind of method that perfume ginseng is softened, the present invention makes its body wall protein portion degrade by the sour method in conjunction with high-temperature process, reach rapid object of softening fragrant ginseng body wall, adopt piercing method that acid solution rapid osmotic is offered incense in a temple simultaneously and join body wall inside.Products obtained therefrom electron microscopic observation, the muscle fibre in its musculature is very thin, and between filament, space is comparatively large, and whole bundle fiber is more loose, and this makes fragrant ginseng soft glutinous good to eat.Compared with conventional method process, its softening rate is fast, and yield is high, and cost is low, its mouthfeel can with the comparing favourably of stichopus japonicus.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail.
Specific embodiment
The method that fragrant ginseng is softening, specifically comprises the following steps:
(1) fresh and alive perfume ginseng is gilled, then with the fragrant ginseng surface of running water cleaning or endoceliac silt; Or dry perfume ginseng or salted perfume ginseng are immersed in running water and spend the night, then with the fragrant ginseng surface of running water cleaning or endoceliac silt;
(2) cleaned perfume (or spice) ginseng enzyme process is peeled, removing schmutzband and heavy metal are then clean by clean water;
(3) by food grade organic acid's solution that perfume (or spice) ginseng pin bucket is 1.5-2.0 by the speed puncture perfusion pH of 0.1-0.2mm/s, acid solution rapid permeability perfume is made to join body wall, until fragrant ginseng pH reaches 2.0-3.0;
(4) perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 120-135 DEG C, temperature control 10-15min, fragrant ginseng body wall is softened;
(5) use clear water puncture perfusion instead by after the cooling of perfume (or spice) ginseng, until fragrant ginseng thoroughly removes sour water until pH is 6.5-7.0, finally dry surface moisture, namely obtain the perfume (or spice) ginseng of softening.
Enzyme process decortication processing procedure is that cleaned perfume (or spice) ginseng is joined mass fraction by feed liquid mass ratio 1:1 is soak 1-2h in the papain solution of 5% in above-mentioned steps (3), and wherein the activity of papain is 100,000 u/g.
The syringe needle dense degree used in puncture filling process in above-mentioned steps (3) reaches 150000-250000 pin/m
2.Syringe needle density is too small, and Liquid Penetrant is slow; Density is excessive, damages perfume (or spice) ginseng body wall structure.
In above-mentioned steps (3), food grade organic acid comprises at least one in citric acid, malic acid, lactic acid and acetic acid.
Embodiment 1
The method that fragrant ginseng is softening, specifically comprises the following steps:
(1) fresh and alive perfume ginseng is gilled, then with the fragrant ginseng surface of running water cleaning or endoceliac silt;
(2) cleaned perfume (or spice) ginseng enzyme process is peeled, removing schmutzband and heavy metal are then clean by clean water; Wherein enzyme process decortication processing procedure is that to join mass fraction by feed liquid mass ratio 1:1 be soak 1.5h in the papain solution of 5% by cleaned perfume (or spice) ginseng, and wherein the activity of papain is 100,000 u/g;
(3) by food grade organic acid's solution that perfume (or spice) ginseng pin bucket is 1.8 by the speed puncture perfusion pH of 0.15mm/s, acid solution rapid permeability perfume is made to join body wall, until fragrant ginseng pH reaches 2.5; The syringe needle dense degree wherein used in puncture filling process reaches 200000 pins/m
2, food grade organic acid is any one in citric acid, malic acid, lactic acid and acetic acid;
(4) perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 128 DEG C, temperature control 13min, fragrant ginseng body wall is softened;
(5) use clear water puncture perfusion instead by after the cooling of perfume (or spice) ginseng, until fragrant ginseng thoroughly removes sour water until pH is 6.8, finally dry surface moisture, namely obtain the perfume (or spice) ginseng of softening.
Embodiment 2
With above-described embodiment 1, its difference is: dry perfume ginseng or salted perfume ginseng are immersed in running water in step (1) and spend the night, then with the fragrant ginseng surface of running water cleaning or endoceliac silt.
In step (2), enzyme process decortication processing procedure is participated in papain solution by cleaned perfume (or spice) to soak 1h;
Be food grade organic acid's solution of 1.5 by the speed puncture perfusion pH of 0.1mm/s by perfume (or spice) ginseng pin bucket in step (3), make acid solution rapid permeability perfume ginseng body wall, until fragrant ginseng pH reaches 2.0; The syringe needle dense degree wherein used in puncture filling process reaches 150000 pins/m
2, food grade organic acid is any two in citric acid, malic acid, lactic acid and acetic acid;
In step (4), perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 120 DEG C, temperature control 15min;
Clear water puncture perfusion is used instead until fragrant ginseng thoroughly removes sour water until pH is 6.5 by after the cooling of perfume (or spice) ginseng in step (5).
Embodiment 3
With above-described embodiment 1, its difference is: in step (2), enzyme process decortication processing procedure is participated in papain solution by cleaned perfume (or spice) to soak 2h;
Be food grade organic acid's solution of 2.0 by the speed puncture perfusion pH of 0.2mm/s by perfume (or spice) ginseng pin bucket in step (3), make acid solution rapid permeability perfume ginseng body wall, until fragrant ginseng pH reaches 3.0; The syringe needle dense degree wherein used in puncture filling process reaches 250000 pins/m
2, food grade organic acid comprises citric acid, malic acid, lactic acid and acetic acid;
In step (4), perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 135 DEG C, temperature control 10min;
Clear water puncture perfusion is used instead until fragrant ginseng thoroughly removes sour water until pH is 7 by after the cooling of perfume (or spice) ginseng in step (5).
Embodiment 4
With above-described embodiment 1, its difference is: in step (3), food grade organic acid comprises wantonly three kinds in citric acid, malic acid, lactic acid and acetic acid.
Certainly, above-mentioned explanation is not limitation of the present invention, and the present invention is also not limited to above-mentioned citing.Those skilled in the art are in essential scope of the present invention, and the change made, remodeling, interpolation or replacement, also should belong to protection scope of the present invention.
Claims (3)
1. the method that fragrant ginseng is softening, is characterized in that specifically comprising the following steps:
(1) fresh and alive perfume ginseng is gilled, then with the fragrant ginseng surface of running water cleaning or endoceliac silt; Or dry perfume ginseng or salted perfume ginseng are immersed in running water and spend the night, then with the fragrant ginseng surface of running water cleaning or endoceliac silt;
(2) cleaned perfume (or spice) ginseng enzyme process is peeled, removing schmutzband and heavy metal are then clean by clean water;
(3) by food grade organic acid's solution that perfume (or spice) ginseng pin bucket is 1.5-2.0 by the speed puncture perfusion pH of 0.1-0.2mm/s, acid solution rapid permeability perfume is made to join body wall, until fragrant ginseng pH reaches 2.0-3.0; The syringe needle dense degree used in wherein said puncture filling process reaches 150000-250000 pin/m
2;
(4) perfume (or spice) ginseng is drained sour water, be placed in closed container and be warming up to 120-135 DEG C, temperature control 10-15min, fragrant ginseng body wall is softened;
(5) use clear water puncture perfusion instead by after the cooling of perfume (or spice) ginseng, until fragrant ginseng thoroughly removes sour water until pH is 6.5-7.0, finally dry surface moisture, namely obtain the perfume (or spice) ginseng of softening.
2. the method that a kind of perfume ginseng according to claim 1 is softening, it is characterized in that: enzyme process described in step (2) decortication processing procedure is that cleaned perfume (or spice) ginseng is joined mass fraction by feed liquid mass ratio 1:1 is soak 1-2h in the papain solution of 5%, and wherein the activity of papain is 100,000 u/g.
3. the method that a kind of perfume ginseng according to claim 1 is softening, is characterized in that: the food grade organic acid described in step (3) comprises at least one in citric acid, malic acid, lactic acid and acetic acid.
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| CN201310662832.5A CN103734806B (en) | 2013-12-10 | 2013-12-10 | A kind of method that perfume ginseng is softening |
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| CN201310662832.5A CN103734806B (en) | 2013-12-10 | 2013-12-10 | A kind of method that perfume ginseng is softening |
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| CN103734806B true CN103734806B (en) | 2015-10-28 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558779A (en) * | 2009-05-14 | 2009-10-21 | 宁波超星海洋生物制品有限公司 | Processing method for beche-de-mer in East China Sea |
| CN101589824A (en) * | 2009-06-03 | 2009-12-02 | 宁波大学 | The method for comprehensive processing and the technology of a kind of Haiti melon resource |
| CN101999711A (en) * | 2010-11-27 | 2011-04-06 | 邵景春 | Sea cucumber paste and preparation method thereof |
| CN102440405A (en) * | 2010-10-12 | 2012-05-09 | 舟山京洲水产食品有限公司 | Sea cucumber health food and its production method |
| CN102894413A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Hypolipidemic dried clam and processing method thereof |
-
2013
- 2013-12-10 CN CN201310662832.5A patent/CN103734806B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558779A (en) * | 2009-05-14 | 2009-10-21 | 宁波超星海洋生物制品有限公司 | Processing method for beche-de-mer in East China Sea |
| CN101589824A (en) * | 2009-06-03 | 2009-12-02 | 宁波大学 | The method for comprehensive processing and the technology of a kind of Haiti melon resource |
| CN102440405A (en) * | 2010-10-12 | 2012-05-09 | 舟山京洲水产食品有限公司 | Sea cucumber health food and its production method |
| CN101999711A (en) * | 2010-11-27 | 2011-04-06 | 邵景春 | Sea cucumber paste and preparation method thereof |
| CN102894413A (en) * | 2012-09-15 | 2013-01-30 | 牛岷 | Hypolipidemic dried clam and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 海味品的水发方法;钱名全;《湖南农业》;19981130(第11期);第26页 * |
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