CN103815282A - Preparation method for sea cucumber wheaten food - Google Patents
Preparation method for sea cucumber wheaten food Download PDFInfo
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- CN103815282A CN103815282A CN201410066988.1A CN201410066988A CN103815282A CN 103815282 A CN103815282 A CN 103815282A CN 201410066988 A CN201410066988 A CN 201410066988A CN 103815282 A CN103815282 A CN 103815282A
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- 241000251511 Holothuroidea Species 0.000 title claims abstract description 60
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 41
- 238000009835 boiling Methods 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 17
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 8
- 240000004507 Abelmoschus esculentus Species 0.000 claims abstract description 7
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims abstract description 7
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 241000209140 Triticum Species 0.000 claims abstract description 6
- 235000021307 Triticum Nutrition 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 5
- 229920002472 Starch Polymers 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 235000019698 starch Nutrition 0.000 claims abstract description 4
- 239000008107 starch Substances 0.000 claims abstract description 4
- 241000965254 Apostichopus japonicus Species 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000000465 moulding Methods 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 3
- 210000001015 abdomen Anatomy 0.000 claims description 3
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000014594 pastries Nutrition 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract 2
- 238000010411 cooking Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- -1 12 milligrams Chemical compound 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 229930188089 Holothurin Natural products 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 210000003754 fetus Anatomy 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- MAWWITJOQDJRJF-ADBICINLSA-M holothurin Chemical compound [Na+].O[C@@H]1[C@@H](OC)[C@H](O)[C@@H](C)O[C@H]1O[C@@H]1[C@@H](O)[C@H](O[C@H]2[C@@H]([C@@H](O)[C@H](O[C@H]3[C@@H](OC[C@H]([C@@H]3O)OS([O-])(=O)=O)O[C@@H]3C([C@H]4[C@](C=5[C@H]([C@@]6(CC[C@]7(O)[C@](C)([C@H]8OC(C)(C)CC8)OC(=O)[C@@]76[C@@H](O)C=5)C)CC4)(C)CC3)(C)C)O[C@@H]2C)O)O[C@H](C)[C@H]1O MAWWITJOQDJRJF-ADBICINLSA-M 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 239000002699 waste material 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing and relates to a method for preparing sea cucumber wheaten food with abundant nutrients through mixing and processing of sea cucumber and grain flour. The method comprises the following steps: cleaning selected fresh sea cucumber and then soaking and washing the sea cucumber respectively with an aqueous acetic acid solution and an aqueous ethanol solution; quickly boiling the sea cucumber in boiling water; then boiling the sea cucumber in a pressure cooker and carrying out cooling and water restoration; mixing the restored sea cucumber, water and edible starch with stirring so as to obtain sea cucumber slurry; mixing wheat flour with dried gumbo powder and adding the obtained mixture into the sea cucumber slurry; and finally, adding edible yeast and water, uniformly mixing edible yeast and water with stirring, standing the obtained mixture at normal temperature for natural fermentation so as to obtain mixed dough, preparing wheaten food from the fermented mixed dough and cooking the wheaten food before eating. The method is simple and uses easily available equipment; the prepared wheaten food has a high nutritive value and good taste, can be easily absorbed by a human body, exerts an excellent effect and is environment friendly during eating.
Description
Technical field:
The invention belongs to food processing technology field, relate to a kind of method of mixing the nutritious sea cucumber wheaten food of rear processing preparation take sea cucumber as raw material with grain flour.
Background technology:
Sea cucumber is mollusk, lives in deep-sea, there is no the bone of body support in body, and nutritive value is high, and main component is sea cucumber mucopolysaccharide, polypeptide, 18 seed amino acids, holothurin, selenka, taurine, lysine etc., every hectogram waterishlogged Stichopus japonicus contains 14.9 grams, protein, 0.9 gram, fat, 0.4 gram, carbohydrate, 357 milligrams of calcium, 12 milligrams, phosphorus, iron 2.4, milligram, and vitamin B1, vitamin B2, niacin etc., sea cucumber is extremely low containing cholesterol, is a kind of typical high protein, low fat, low cholesterol food, its fine and tender taste, is easy to digestion, so be suitable for very much daily health caring and the elderly, children and system weakling are edible, and sea cucumber is the delicacies in feast, is again the treasure nourishing the body, and its medical value is also very high, and the traditional Chinese medical science thinks that sea cucumber is warm in nature, sweet, salty, tonifying kidney and benefiting sperm, the able-bodied sun of Strong, nourishing yin and supplementing blood, menstruation regulating, nourishing the fetus profit is produced, protection cardiovascular and cerebrovascular, improve immunity, regulate blood sugar, enhancing development, hematopoiesis, anticancer etc., as " new compilation of materia medica ", " property of medicine is examined ", " detailed outline is picked up any lost article from the road " and " modern Practical Chinese medicinal " etc. are documented, sea cucumber is also the food of integration of drinking and medicinal herbs, in recent years, the goods of sea cucumber emerge in an endless stream, and as sea cucumber extract, sea slug milk, beche-de-mer capsules etc., have been subject to favorable comment widely, but existing these products, be mainly the independent demand in order to meet some people, lack sea cucumber comprehensive nutritional composition, particularly also more complicated on process of preparing, process costs is high, waste raw material, so design wheaten food that a kind of people generally eat and preparation method thereof, can effectively utilize the full nutrition of sea cucumber to be worth the effect that reaches health care and regulate physical function.
Summary of the invention:
The object of the invention is to overcome the shortcoming that prior art exists, seek design a kind of take sea cucumber as adding raw material, preparation has the food made from wheat of health care and nutrition dual-use function, makes full use of the nutritional and officinal compositions being rich in sea cucumber, makes edible sea cucumber wheaten food.
To achieve these goals, preparation technology of the present invention comprises cleaning, quick-boils water, boiling, sends out system, stirring, mixing, moulding boiling and seven processing steps of cooling packing:
(1) clean: choose fresh sea cucumber and first wash off after mucus, silt and the mushroom impurity of sea cucumber with clear water, embathe 2～5 minutes with the aqueous acetic acid that weight percent concentration is 3～5% again, then open abdomen and remove internal organ, then embathe totally with the ethanol water that weight percent concentration is 3～5%;
(2) quick-boil water: washed sea cucumber is put into boiling water and quick-boil water, after within 2～4 minutes, shrinking to sea cucumber, pick up again and rinse well with the clear water of 5～20 ℃;
(3) boiling: sea cucumber is put into pressure cooker and add clear water not have sea cucumber, by 100～110 ℃ of boilings of boiled water rear temperature control 5～10 minutes, then stop heating naturally cooling;
(4) send out system: take out and boiled soft and cooled sea cucumber and put into the pure water of 0～5 ℃ and control temperature refrigeration, within 3～4 days, become large deliquescing to sea cucumber, changed every 20～30 hours the pure water that once adds 0～5 ℃ during this period, in case sea cucumber rots, must send out Stichopus japonicus (processed);
(5) stir: will send out Stichopus japonicus (processed): water: food starch is put into mixer after mixing by the weight ratio of 1:2～5:0.2～0.3 and stirred into sea cucumber slurries;
(6) mix: after wheat flour is mixed by the weight ratio of 10:0.1～0.5 with dry gumbo powder, add in described sea cucumber slurries, after adding again gross weight to stir than the food yeast that is 1～3%, add water and be modulated into the flour mixed with adulterants of conventional state, under standing normal temperature, spontaneous fermentation 30～120 minutes, obtains mixing dough;
(7) moulding boiling: the mixing dough after fermentation is put into Pastry processor, be processed into conventional wheaten food shape, then put into 100～120 ℃ of boilings of steamer temperature control after 10～30 minutes, boil and take out direct edible or cooling and pack rear for subsequent use.
Compared with prior art, its processing technology is simple in the present invention, and equipment is easy to get, and product is of high nutritive value and is easy to absorption of human body, and mouthfeel taste is good, act on good, edible environmental friendliness.
The specific embodiment:
Below by embodiment, the invention will be further described.
Embodiment:
The preparation technology of the present embodiment comprises cleaning, quick-boils water, boiling, send out system, stirring, mixing, moulding boiling and seven processing steps of cooling packing:
(1) clean: choose fresh sea cucumber and first wash off after the mushroom such as mucus and the silt impurity of sea cucumber with clear water, embathe 2～5 minutes with the aqueous acetic acid that weight percent concentration is 3～5% again, then open abdomen and remove internal organ, then embathe totally with the ethanol water that weight percent concentration is 3～5%;
(2) quick-boil water: washed sea cucumber is put into boiling water and quick-boil water, after within 2～4 minutes, shrinking to sea cucumber, pick up again and rinse well with 5～20 ℃ of clear water;
(3) boiling: sea cucumber is put into pressure cooker and add clear water not cross sea cucumber, by 100～110 ℃ of boilings of boiled water rear temperature control 5～10 minutes, then stop heating naturally cooling;
(4) send out system: take out and boiled soft and cooled sea cucumber and put into the pure water of 0～5 ℃ and control temperature refrigeration, within 3～4 days, become large deliquescing to sea cucumber, to change the pure water that once adds 0～5 ℃ every 20～30 hours during this period, in case sea cucumber rots, must send out Stichopus japonicus (processed);
(5) stir: will send out Stichopus japonicus (processed): water: food starch is put into mixer after mixing by the weight ratio of 1:2～5:0.2～0.3 and stirred into sea cucumber slurries;
(6) mix: after wheat flour is mixed by the weight ratio of 10:0.1～0.5 with dry gumbo powder, add in described sea cucumber slurries, after adding again gross weight to stir than the food yeast that is 1～3%, add water and be modulated into the flour mixed with adulterants of conventional state, under standing normal temperature, spontaneous fermentation 30～120 minutes, obtains mixing dough;
(7) moulding boiling: the mixing dough after fermentation is put into Pastry processor, be processed into conventional wheaten food shape, then put into 100～120 ℃ of boilings of steamer temperature control after 10～30 minutes, boil and take out direct edible or cooling and pack rear for subsequent use.
The dry gumbo powder that the present embodiment uses is to be ground into and the gumbo powder of wheat flour with fineness after fresh gumbo natural drying is done.
Claims (1)
1. a preparation method for sea cucumber wheaten food, preparation technology comprises cleaning, quick-boils water, boiling, send out system, stirring, mixing, moulding boiling and seven processing steps of cooling packing, it is characterized in that:
(1) clean: choose fresh sea cucumber and first wash off after mucus, silt and the mushroom impurity of sea cucumber with clear water, embathe 2～5 minutes with the aqueous acetic acid that weight percent concentration is 3～5% again, then open abdomen and remove internal organ, then embathe totally with the ethanol water that weight percent concentration is 3～5%;
(2) quick-boil water: washed sea cucumber is put into boiling water and quick-boil water, after within 2～4 minutes, shrinking to sea cucumber, pick up again and rinse well with the clear water of 5～20 ℃;
(3) boiling: sea cucumber is put into pressure cooker and add clear water not have sea cucumber, by 100～110 ℃ of boilings of boiled water rear temperature control 5～10 minutes, then stop heating naturally cooling;
(4) send out system: take out and boiled soft and cooled sea cucumber and put into the pure water of 0～5 ℃ and control temperature refrigeration, within 3～4 days, become large deliquescing to sea cucumber, changed every 20～30 hours the pure water that once adds 0～5 ℃ during this period, in case sea cucumber rots, must send out Stichopus japonicus (processed);
(5) stir: will send out Stichopus japonicus (processed): water: food starch is put into mixer after mixing by the weight ratio of 1:2～5:0.2～0.3 and stirred into sea cucumber slurries;
(6) mix: after wheat flour is mixed by the weight ratio of 10:0.1～0.5 with dry gumbo powder, add in described sea cucumber slurries, after adding again gross weight to stir than the food yeast that is 1～3%, add water and be modulated into the flour mixed with adulterants of conventional state, under standing normal temperature, spontaneous fermentation 30～120 minutes, obtains mixing dough;
(7) moulding boiling: the mixing dough after fermentation is put into Pastry processor, be processed into conventional wheaten food shape, then put into 100～120 ℃ of boilings of steamer temperature control after 10～30 minutes, boil and take out direct edible or cooling and pack rear for subsequent use.
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| CN201410066988.1A CN103815282B (en) | 2014-02-27 | 2014-02-27 | Preparation method for sea cucumber wheaten food |
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| CN201410066988.1A CN103815282B (en) | 2014-02-27 | 2014-02-27 | Preparation method for sea cucumber wheaten food |
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| CN103815282A true CN103815282A (en) | 2014-05-28 |
| CN103815282B CN103815282B (en) | 2015-03-25 |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104663764A (en) * | 2015-02-02 | 2015-06-03 | 于希萌 | Seafood wheaten food seasoning liquid preparation method |
| CN104872485A (en) * | 2015-04-30 | 2015-09-02 | 青岛金谷原生命科技有限公司 | Preparation method of tablets containing sea cucumber, cordyceps sinensis and propolis |
| CN105639452A (en) * | 2016-01-27 | 2016-06-08 | 于明仁 | Sea cucumber strip making method |
| CN105995533A (en) * | 2016-06-20 | 2016-10-12 | 宁波高新区科博汇科技有限公司 | Acaudina molpadioidea nutritional healthcare rice cakes and making method thereof |
| CN106036411A (en) * | 2016-06-20 | 2016-10-26 | 宁波高新区科博汇科技有限公司 | Donghai sea cucumber nutrition and health care dumpling and manufacturing method thereof |
| CN106036441A (en) * | 2016-05-27 | 2016-10-26 | 岭南师范学院 | Health-care soft steamed okra buns and preparation method thereof |
| CN106072031A (en) * | 2016-06-20 | 2016-11-09 | 宁波高新区科博汇科技有限公司 | A kind of beche-de-mer in East China Sea nourishing healthy sausage and preparation method thereof |
| CN106072032A (en) * | 2016-06-20 | 2016-11-09 | 宁波高新区科博汇科技有限公司 | A kind of beche-de-mer in East China Sea nourishing healthy meat ball 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 |
| CN106107479A (en) * | 2016-06-20 | 2016-11-16 | 宁波高新区科博汇科技有限公司 | Beche-de-mer in East China Sea health nutritious noodle and preparation method thereof |
| CN107136413A (en) * | 2017-07-19 | 2017-09-08 | 烟台问天阁生物科技有限公司 | A kind of sea cucumber dough sheet/noodles and preparation method thereof |
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