CN103783575A - Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials - Google Patents
Whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials Download PDFInfo
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- CN103783575A CN103783575A CN201310515771.XA CN201310515771A CN103783575A CN 103783575 A CN103783575 A CN 103783575A CN 201310515771 A CN201310515771 A CN 201310515771A CN 103783575 A CN103783575 A CN 103783575A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/005—Preserving by heating
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
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- 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
- A23L17/40—Shell-fish
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- 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
Abstract
The invention discloses a whole-process low-temperature freshness-keeping and reduction processing technology taking dried abalones as raw materials. The whole-process low-temperature freshness-keeping and reduction processing technology is characterized by comprising the following steps: (1) swelling the dried abalones with water: after washing the dried abalone, putting the dried abalones into three times of cold water and immersing at 0-4 DEG C for 3-5 days; then taking out the abalones and putting the abalones into five times of the cold water to be boiled; then smoldering for 6-12 hours; after smoldering, taking out the abalones for later use; (2) cooking the abalones; (3) packaging the abalones: filling the cooked abalones into bags and adding abalone sauce prepared in the step (2); sealing openings in vacuum; (4) pasteurizing the abalones: putting the packaged abalones into a normal-pressure sterilization pot and sterilizing at 95-100 DEG C for 25-40 minutes; after sterilizing, adding the abalones into the cold water to be rapidly cooled to be lower than 40 DEG C and sorting the packaging bags when the packaging bags are hot; the rapidly cooling to be lower than 10 DEG C; (5) instantly freezing: adding the cooled packaging bags into an instant freezer to be instantly frozen; and transferring the packaging bags into a refrigeration storage to be stored after reaching the temperature.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material.
Background technology
Abalone have the title of " hat of seafood delights ", marine products " eight delicacies ", is luxury goods, and raw material has Fresh abalone fish and dry abalone.Wherein dry abalone, because color is good and give off a strong fragrance, is more subject to consumer parent and looks at.But because dry abalone is expensive, method for making is numerous and diverse, auxiliary material is numerous, cooking time reaches 5-6 days conventionally, generally need specific cook to arrange, could effectively show the local flavor of abalone, it is improper to cook, can bring about great losses, therefore consumer is difficult to oneself making, generally only just can enjoy at hotel.
The traditional consumption market of abalone is in Hong Kong, now the Chinese such as China, the U.S., Canada, Singapore to consume circle Growth of Consumption very fast.The abalone propensity to consume of this quick increase, has not only driven food and drink, also drives the deep processing of abalone.Commercially produced product, patent or the paper that current existing abalone deep processing is relevant mainly contain the products such as the abalone flavouring such as abalone can, abalone soft can, abalone sauce and abalone sauce, abalone health products, abalone local flavor immitation, freezing Fresh abalone fish, cryodesiccated seasoning abalone.The abalone cooking of wherein producing close to cook with abalone can and foods packed in carton containers.Although abalone can and foods packed in carton containers instant, owing to having adopted high temperature sterilization pattern, color, local flavor and matter structure are still much worse than the abalone cooking that cook produces.
Although the domestic research for abalone deep processing lasting for years, also there is fragmentary abalone can launch, but up to this point also do not form more successful industrialization, tracing it to its cause is largely because matter structure, local flavor and the color of abalone can or foods packed in carton containers can not show a candle to the abalone cooking of the fresh cooking.
Therefore, the present invention is based on and preserve the abalone cooking matter structure that cook cooks out, a kind of like this understanding of local flavor and color, propose to utilize food engineering principle that cook is scientifically amplified and industrialization the cooking process of abalone, water is sent out process and is utilized low temperature and sterilized water control microbial contamination, pot process processed makes full use of the pretreatment flavouring principles such as fried and baking, storage pattern utilizes pasteurization abalone products to be carried out effectively fresh-keeping in conjunction with quick-frozen and cold storage pattern, the freezing precook instant abalone product of producing by this scale and continuous production method, quality is more stable than the cooking of cook's culinary art, and can in the shelf life that reaches 12 months, keep high-quality.Up to now, not yet have take dry abalone as raw material, take cook's cooking process as basis, utilize pasteurization in conjunction with quick-frozen and cold storage pattern to abalone cooking is effectively processed, fresh-keeping and serialization is produced report.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of method of producing instant freezing precook abalone, and same well and more stay in grade is compared in traditional abalone cooking that taste flavor and the cook of the instant frozen abalone that the method is produced makes.
For solving the problems of the technologies described above, the present invention is by the following technical solutions: the present invention is take dry abalone as primary raw material, first water is sent out, obtain suitable pliability and rise after the degree of sending out, adopt the materials such as chicken, rib row, ham and flavoring to adopt little fire slowly to stew in as for jacketed pan with order together with the abalone having sent out by a certain percentage, the stew abalone of having made and special abalone sauce are filling in proportion enters packaging bag, carries out after pasteurization cooling fast, then quick-frozen, obtains finished product
Concrete steps of the present invention are:
(1) dry abalone water is sent out: dry abalone is put into cold water after cleaning, and soaks, and can press down and upspring very soon as degree with abalone, and described immersion process temperature is controlled at below 4 ℃, with preventing microbial contamination; Then abalone is taken out, put into cold water and boil, more vexed system, after vexed system, abalone is taken out stand-byly, the concrete vexed time processed is depending on abalone size kind, take abalone press down that periphery does not subside, rapid resilience is as degree;
(2) abalone pot system: adopting old hen, rib row and Jinhua ham is auxiliary material, and by after auxiliary material pretreatment, the abalone after sending out with water mixes and is positioned in jacketed pan according to certain weight ratio, heating water, big fire turns little fire after boiling, after pot system, add flavoring, continues little fire pot 8-12 hour processed; Take out abalone cooling rear stand-by fast at clean chilling room, soup slag is made abalone sauce after separating separately;
(3) abalone packing: the abalone pack that pot has been made, adds the abalone sauce of making in step (2), vacuum seal;
(4) abalone pasteurize: the abalone after packing is dropped into sterilization in open kettle pot, sterilization 25-40 minute under 95-100 ℃ of condition, sterilization finishes rear input cold water and is cooled to rapidly, below 40 ℃, packaging bag be arranged while hot, is then cooled to rapidly below 10 ℃;
(5) quick-frozen: cooled abalone is put into instant freezer and carry out quick-frozen, reach after temperature, then transfer to Storage in cold bank.
Storage, transportation and sales process temperature fluctuation have certain influence to abalone products matter structure, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
In described step (1), the water that soaks dry abalone is to boil rear cooling running water, the water of the dry abalone of described immersion is dry abalone 3 times, the coolant-temperature gage of the dry abalone of described immersion remains on 0-4 ℃, soak time is 3-5 days, then abalone is taken out, put into 5 times of cold water and boil, more vexed 6-12 hour processed.
In described step (2), the preprocess method of described auxiliary material is, old hen slaughtered to internal organ and clean stripping and slicing, and rib clears washes stripping and slicing, and old hen after treatment and rib row use after fried 3-5 minute respectively at 180-200 ℃; Ham uses after baking 3-5 minute at 180-200 ℃;
In described step (2), the weight ratio of old hen, rib row, ham and abalone is 4:4:2:3, and wherein the weight of old hen, rib row and ham is calculated according to fresh product, and abalone weight is calculated according to dry abalone.
When pot is processed in described step (2), need to add a cover, but without sealing, allow vapor evolution.
The flavoring adding in described step (2) is salt, soy sauce, oil consumption and sugar.
In described step (2), the time sequencing adding of described flavoring is, first big fire turns little fire after boiling, after stewing 3-5 processed hour, add salt, soy sauce, oyster sauce and sugar, wherein the percentage by weight of flavoring is salt 1.5%, soy sauce 0.8%, oyster sauce 1.6% and sugar 1.8%, add after flavoring, continue little fire pot 8-12 hour processed, the abalone that pot makes is cooled fast to below 10 ℃ in clean environment.
Be about-0.1Mpa of packing vacuum in described step (3).
In described step (3), adding abalone sauce amount ratio is that abalone and abalone sauce juice weight ratio are 1:1.2, and wherein abalone weight is calculated by dry abalone.
In described step (5), abalone quick-frozen to abalone central temperature reaches-18 ℃ and completes quick-frozen.
Good effect of the present invention is:
Sending out process at water utilizes low temperature and sterilized water control microbial contamination, pot process processed to make full use of pretreatment flavouring principle, the storage patterns such as fried and baking and utilize pasteurization abalone products to be carried out effectively fresh-keeping in conjunction with quick-frozen and cold storage pattern; the freezing precook instant abalone product of producing by this scale and continuous production method; mouthfeel and local flavor can compare favourably with the cooking of cook's culinary art; quality is more stable than the cooking of cook's culinary art, and can in the shelf life that reaches 12 months, keep high-quality.Consumer only needs to thaw and extremely suitable edible temperature of heating products, can enjoy abalone products.This technique and product, by the problem that effectively changes ordinary consumer and a slap-bang shop and cannot arrange take dry abalone as the raw material abalone that processing quality is good voluntarily, are simplified the cooking program of dry abalone and effectively shorten cooking length of time, effectively promote the deep processing level of abalone.
The specific embodiment
In order to make the object, technical solutions and advantages of the present invention clearer, below in conjunction with the specific embodiment, the present invention is described in further details.At this, exemplary embodiment of the present invention and explanation thereof are used for explaining the present invention, but not as a limitation of the invention.
Embodiment 1
Take the lucky product Baos of 9 1800 (about 120 kgs) as raw material, after surface clean, then with cooling water sterilization after boiling, then add cooling water after 360 liters of boilings, under 0-4 ℃ of condition, soak 5 days, then abalone is taken out, put into the jacketed pan with lid, inject 600 kilograms of cold water, rear pass steam is boiled in big fire, vexed system 10 hours, now approximately 1 times of weightening finish of abalone, the abalone of rising after sending out presses down that periphery does not subside, resilience rapidly.Take out abalone for subsequent use, the water of immersion and the water filtration of vexed abalone processed are placed in jacketed pan separately to be used.
The abalone processed of stewing need to be used old hen, rib row and Jinhua ham as the auxiliary material that increases fresh and flavouring, can better bring into play flavouring effect in order to make auxiliary material, need first auxiliary material to be carried out to pretreatment, old hen 60 (approximately 160 kilograms) is slaughtered after internal organ have cleaned, be split into the piece of 5 centimeter square, fried 3-5 minute under 180-200 ℃ of condition, to color golden yellow pull out for subsequent use; After rib row (160 kilograms) cleans and drains, be cut into the piece of 5 centimeter square, fried 3-5 minute under 180-200 ℃ of condition, pulls out for subsequent use when golden yellow to color; Jinhua ham (approximately 80 kilograms) is cut into slices after (0.3-0.5 centimetre of thickness), with rotating type baking oven, under 180 ℃ of conditions baking 3-5 minute for subsequent use.
It is in the jacketed pan of 1500 kilograms that one's old mother's chicken nugget of fried and baking respectively, rib row's piece and Jinhua ham sheet and abalone are evenly placed on to volume, adds 900 kilograms of hot water, opens steam simultaneously, and burning turns down steam after rolling at once fast, makes to present slight boiling condition; After 3 hours with soy sauce (light soy sauce, approximately 40 kilograms, approximately 10 kilograms of dark soy sauce), oyster sauce (approximately 50 kilograms), rock sugar (approximately 40 kilograms), then continue vexed system (presenting all the time slight boiling condition) 12 hours.For subsequent use below abalone taking-up is cooled fast to 10 ℃, remaining material carries out preparing abalone sauce after the separation of soup slag.
The abalone pack that pot has been made, every abalone fills one bag, adds about 80g abalone sauce, vacuum seal, be about-0.08Mpa of vacuum left and right.Abalone after packing is dropped into sterilization in open kettle pot, sterilization 25 minutes (heating up 10 minutes, constant temperature 25 minutes) under 95～100 ℃ of conditions, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, take advantage of heat to arrange packaging bag, be then cooled to rapidly below 10 ℃.
Cooled abalone is put into instant freezer and carry out quick-frozen, reach-18 ℃ to abalone central temperature, complete quick-frozen, then transfer to-18 ℃ of Storage in cold banks.Storage, transportation and sales process temperature fluctuation have certain influence to abalone products matter structure, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
This product can adopt hot water thaw and heat, can instant bagged.
Embodiment 2
Take 4000 of the Dalian Baos of 20 (about 120 kg) as raw material, after surface clean, with cooling water sterilization after boiling, then add cooling water after 360 liters of boilings again, under 0-4 ℃ of condition, soak 3 days, then abalone is taken out, put into the jacketed pan with lid, inject 600 kilograms of cold water, rear pass steam is boiled in big fire, vexed system 6 hours, now abalone approximately increases weight 1.1 times.Take out abalone for subsequent use, the water of immersion and the water filtration of vexed abalone processed are placed in jacketed pan separately to be used.
The abalone processed of stewing need to be used old hen, rib row and Jinhua ham as the auxiliary material that increases fresh and flavouring, and pretreatment is with embodiment 1.
It is in the jacketed pan of 1500 kilograms that one's old mother's chicken nugget of fried and baking respectively, rib row's piece and Jinhua ham sheet and abalone are evenly placed on to volume, adds 900 kilograms of hot water, opens steam simultaneously, and burning turns down steam after rolling at once fast, makes to present slight boiling condition; After 3 hours with soy sauce (light soy sauce, approximately 40 kilograms, approximately 10 kilograms of dark soy sauce), oyster sauce (approximately 50 kilograms), rock sugar (approximately 40 kilograms), then continue vexed system (presenting all the time slight boiling condition) 8 hours.For subsequent use below abalone taking-up is cooled fast to 10 ℃, remaining material carries out preparing abalone sauce after the separation of soup slag.
The abalone pack that pot has been made, adopts large packaged form, and every 8 abalones fill one bag, add about 288g abalone sauce, vacuum seal, be about-0.1Mpa of vacuum left and right.Abalone after packing is dropped into sterilization in open kettle pot, sterilization 40 minutes (heating up 10 minutes, constant temperature 40 minutes) under 95～100 ℃ of conditions, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, take advantage of heat to arrange packaging bag, be then cooled to rapidly below 10 ℃.
Cooled abalone is put into instant freezer and carry out quick-frozen, reach-18 ℃ to abalone central temperature, complete quick-frozen, then transfer to-18 ℃ of Storage in cold banks.Storage, transportation and sales process temperature fluctuation have certain influence to abalone products matter structure, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
This product can adopt hot water thaw and heat, can instant bagged.
Embodiment 3
Take 600 of the lucky product Baos of 6 (approximately 60 kilograms) as raw material, after surface clean, with cooling water sterilization after boiling, then add cooling water after 180 liters of boilings again, under 0-4 ℃ of condition, soak 5 days, then abalone is taken out, put into the jacketed pan with lid, inject 300 kilograms of cold water, rear pass steam is boiled in big fire, vexed system 12 hours, now abalone approximately increases weight 1 times.Take out abalone for subsequent use, the water of immersion and the water filtration of vexed abalone processed are placed in jacketed pan separately to be used.
The abalone processed of stewing need to be used old hen, rib row and Jinhua ham as the auxiliary material that increases fresh and flavouring, and pretreatment is with embodiment 1.
By (80 kilograms of one's old mother's chicken nuggets of fried difference and baking, calculate according to fresh chicken), (80 kilograms of rib row pieces, calculate according to fresh weight) and (40 kilograms of Jinhua ham sheets, calculate according to fresh weight) to be evenly placed on volume with 600 abalones be in the jacketed pan of 1000 kilograms, add 450 kilograms of hot water, open steam, burning turns down steam after rolling at once fast, makes to present slight boiling condition simultaneously; After 5 hours with soy sauce (light soy sauce, approximately 20 kilograms, approximately 5 kilograms of dark soy sauce), oyster sauce (approximately 25 kilograms), rock sugar (approximately 20 kilograms), then continue vexed system (presenting all the time slight boiling condition) 12 hours.For subsequent use below abalone taking-up is cooled fast to 10 ℃, remaining material carries out preparing abalone sauce after the separation of soup slag.
The abalone pack that pot has been made, adopts inner wrapping form, and every 1 abalone fills one bag, adds about 120g abalone sauce, vacuum seal, be about-0.09Mpa of vacuum left and right.Abalone after packing is dropped into sterilization in open kettle pot, sterilization 30 minutes (heating up 10 minutes, constant temperature 30 minutes) under 95～100 ℃ of conditions, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, take advantage of heat to arrange packaging bag, be then cooled to rapidly below 10 ℃.
Cooled abalone is put into instant freezer and carry out quick-frozen, reach-18 ℃ to abalone central temperature, complete quick-frozen, then transfer to-18 ℃ of Storage in cold banks.Storage, transportation and sales process temperature fluctuation have certain influence to abalone products matter structure, and product requirement is preserved, transported and sells under-18 ℃ ± 3 ℃ conditions.
This product can adopt hot water thaw and heat, can instant bagged.
Claims (10)
1. the omnidistance preservation by low temperature reduction process technology take dry abalone as raw material, is characterized in that, the steps include:
(1) dry abalone water is sent out: dry abalone is put into cold water after cleaning, and after immersion, abalone is taken out, and put into cold water and boil, more vexed system, after vexed system, abalone is taken out stand-by;
(2) abalone pot system: adopting old hen, rib row and Jinhua ham is auxiliary material, and by after auxiliary material pretreatment, the abalone after sending out with water mixes and is positioned in jacketed pan according to certain weight ratio, heating water, big fire turns little fire after boiling, after pot system, add flavoring, continues little fire pot system; Take out abalone cooling rear stand-by fast at clean chilling room, soup slag is made abalone sauce after separating separately;
(3) abalone packing: the abalone pack that pot has been made, adds the abalone sauce of making in step (2), vacuum seal;
(4) abalone pasteurize: the abalone after packing is dropped into sterilization in open kettle pot, sterilization 25-40 minute under 95-100 ℃ of condition, sterilization finishes rear input cold water and is cooled to rapidly below 40 ℃, takes advantage of heat to arrange packaging bag, is then cooled to rapidly below 10 ℃;
(5) quick-frozen: cooled abalone is put into instant freezer and carry out quick-frozen, reach after temperature, then transfer to Storage in cold bank.
2. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, in described step (1), the water that soaks dry abalone is to boil rear cooling running water, the water of the dry abalone of described immersion is dry abalone 3 times, the coolant-temperature gage of the dry abalone of described immersion remains on 0-4 ℃, soak time is 3-5 days, then abalone is taken out, put into 5 times of cold water and boil, more vexed 6-12 hour processed.
3. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, in described step (2), the preprocess method of described auxiliary material is, old hen is slaughtered to internal organ and clean stripping and slicing, rib clears washes stripping and slicing, and old hen after treatment and rib row use after fried 3-5 minute respectively at 180-200 ℃; Ham uses after baking 3-5 minute at 180-200 ℃.
4. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, in described step (2), the weight ratio of old hen, rib row, ham and abalone is 4:4:2:3, wherein the weight of old hen, rib row and ham is calculated according to fresh product, and abalone weight is calculated according to dry abalone.
5. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, when pot is processed in described step (2), need to add a cover, but without sealing, allow vapor evolution.
6. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, the flavoring adding in described step (2) is salt, soy sauce, oil consumption and sugar.
7. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 6, it is characterized in that, in described step (2), the time sequencing adding of described flavoring is, first big fire turns little fire after boiling, after stewing 3-5 processed hour, add salt, soy sauce, oyster sauce and sugar, wherein the percentage by weight of flavoring is salt 1.5%, soy sauce 0.8%, oyster sauce 1.6% and sugar 1.8%, add after flavoring, continue little fire pot 8-12 hour processed, the abalone that pot makes is cooled fast to below 10 ℃ in clean environment.
8. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that be about-0.1Mpa of packing vacuum in described step (3).
9. according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, in described step (3), adding abalone sauce amount ratio is that abalone and abalone sauce juice weight ratio are 1:1.2, and wherein abalone weight is calculated by dry abalone.
10. according to according to a kind of omnidistance preservation by low temperature reduction process technology take dry abalone as raw material claimed in claim 1, it is characterized in that, in described step (5), abalone quick-frozen to abalone central temperature reaches-18 ℃ and completes quick-frozen.
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| CN107095200A (en) * | 2017-05-09 | 2017-08-29 | 景德镇市隆政食品有限公司 | A kind of preparation method for nursing one's health braised colored glue food and products thereof |
| CN107114710A (en) * | 2017-05-09 | 2017-09-01 | 景德镇市隆政食品有限公司 | A kind of preparation method for nursing one's health braised food of sea cucumber and products thereof |
| CN107149101A (en) * | 2017-05-09 | 2017-09-12 | 景德镇市隆政食品有限公司 | A kind of preparation method for nursing one's health shark's fin food and products thereof |
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Application publication date: 20140514 |