CN103815389A - Fish-taste pumpkin sauce and preparation method thereof - Google Patents

Fish-taste pumpkin sauce and preparation method thereof Download PDF

Info

Publication number
CN103815389A
CN103815389A CN201410078537.XA CN201410078537A CN103815389A CN 103815389 A CN103815389 A CN 103815389A CN 201410078537 A CN201410078537 A CN 201410078537A CN 103815389 A CN103815389 A CN 103815389A
Authority
CN
China
Prior art keywords
pumpkin
seafood
fish
soya
residue
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.)
Granted
Application number
CN201410078537.XA
Other languages
Chinese (zh)
Other versions
CN103815389B (en
Inventor
李冬生
汪超
祁勇刚
石勇
王金华
高冰
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Hubei University of Technology
Original Assignee
Hubei University of Technology
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Hubei University of Technology filed Critical Hubei University of Technology
Priority to CN201410078537.XA priority Critical patent/CN103815389B/en
Publication of CN103815389A publication Critical patent/CN103815389A/en
Application granted granted Critical
Publication of CN103815389B publication Critical patent/CN103815389B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a fish-taste pumpkin sauce and a preparation method thereof. The fish-taste pumpkin sauce is prepared through the following steps: inoculated aspergillus oryzae is used to ferment low-value fishes, inoculated yeast is used to ferment pumpkins, residue of soya is added, mixing is performed, and then fermentation is performed, so that the fish-taste pumpkin sauce is obtained. The fish-taste pumpkin sauce disclosed by the invention is unique in taste and flavor, fine and smooth in mouthfeel, attractive in color and luster, and convenient to carry, and is an instant food, the unique flavor of the pumpkins is added, and the problem of low utilization ratio of residue of soya and low-value fishes is solved.

Description

A kind of seafood pumpkin paste and preparation method thereof
Technical field
The invention belongs to food processing technology field, in particular to a kind of seafood pumpkin paste that utilizes the processing of fish offal material and preparation method thereof.
Background technology
Data show according to statistics, and the aquatic products total output of China in 2006 is 5290.4 ten thousand tons, but China's aquatic products deep processing ratio is only 20%, and wherein major part is take marine products processing as main, and fresh-water fishes processed output is less than 2 one-tenth of the gross output value.Although China's aquatic products industry is development trend, the aquatic products processing enterprises constantly increases, processed output also progressively increases, but large-scale processing enterprise is few, and converted products take freezing, fish is rotten, dried fish, fish meal be as main, intensive processing ratio wretched insufficiency, aquatic products added value does not obtain maximum raising; And along with the raising of processing of aquatic products output, the discarded object that preliminary working produces is also just more and more.Be processed as example with fresh-water fishes, can produce fish head, fish tail, fish scale, the fish gill, internal organ and residual flesh of fish the like waste thereof etc., account for 40% of fish crop, these discarded objects contain a large amount of protein, but general all for low value-added products such as feed, fertile amounts, or directly abandon, wasted a large amount of resources, also caused serious environmental pollution simultaneously.Optimization of Low Value Fish (fish offal material) is nutritious; the each seed amino acid, particularly leucine, the lysine content that contain needed by human body are more, and its meat is soft; absorption easy to digest; can promote baby's brain development, can well protect cardiovascular system, it can reduce Blood Cholesterol content; prevent artery sclerosis; simultaneously can also coronary artery dilator, be conducive to preventing hypertension and myocardial infarction, in poor health and to need after being ill the people who takes good care of be fabulous food.
The feature of pumpkin institute nutrient containing is that dietary fiber content is high take carbohydrate as main, and fat content is low, and mineral matter is high calcium, high potassium, low sodium type, and contains a certain amount of cobalt, zinc, chromium.Carry according to " the southern regions of the Yunnan Province book on Chinese herbal medicine ": pumpkin is warm in nature, and taste is sweet nontoxic, enters spleen, stomach two warps, energy moistening lung qi-benefitting, the apocenosis of reducing phlegm, expelling parasite removing toxic substances, controls and coughs Zhichuan, treats lung carbuncle constipation, and has the effect such as diuresis, beauty treatment.Pumpkin also has the functions such as clearing away summerheat, hypoglycemic, cancer-resisting, raising immunity.
At present, for the demand in the pumpkin market four seasons, prior art is processed into fresh pumpkin pumpkin paste and canned pumpkin conventionally, causes pumpkin nutrient composition to lose in a large number in its manufacturing process.In addition, existing researcher adopts the method for sauce system to prepare the pumpkin paste with different mouthfeels, but the unicity of the local flavor of pumpkin becomes again pumpkin and is processed with one of new problem to be solved in preparation process.For example: Chinese Patent Application No. 200810195248.2 " a kind of preparation method of pumpkin paste ", Chinese Patent Application No. 201110258068.6 " preparation method of capsicum pumpkin paste " and Chinese Patent Application No. 201210099466.2 " pumpkin paste and preparation method thereof " all provide mouthfeel various pumpkin paste preparation method; Chinese Patent Application No. 200710158608.7 " preparing technique of lactic acid bacteria zymolysis squash and products thereof ", Chinese Patent Application No. 200910083180.3 " a kind of fermented pumpkin dairy product and preparation method thereof " and Chinese Patent Application No. 201110229316.4 " preparation method of a kind of probiotics fermented pumpkin, carrot vegetable powder " are to provide fermentation method and prepare differently flavoured pumpkin beverage.
At present, also do not have bibliographical information to adopt fermentation Optimization of Low Value Fish, zymolysis squash, simultaneously by adding the mode of the residue of soya mixed culture fermentation of being rich in viable bacteria to prepare the pumpkin paste of delicate mouthfeel and seafood unique flavor.
Summary of the invention
The present invention is directed to the deficiencies in the prior art a kind of seafood pumpkin paste and preparation method thereof is provided.The method by fermentation Optimization of Low Value Fish, zymolysis squash, add the technique of residue of soya mixed culture fermentation, retained the abundant original nutritional labeling of pumpkin and Optimization of Low Value Fish, increase again the local flavor of pumpkin and Optimization of Low Value Fish, gained pumpkin paste delicate mouthfeel, seafood unique flavor, nutrition are abundanter, be easy to carry, open instant.
In order to realize object of the present invention, inventor studies and persistent exploration by lot of experiments, has finally obtained following technical scheme:
A kind of seafood pumpkin paste, described seafood pumpkin paste is by fermentation Optimization of Low Value Fish, zymolysis squash and adds residue of soya mixed culture fermentation and obtain.Optimization of Low Value Fish of the present invention refers to the offal of fish, as fish head, and fish guts, fish-bone, fish-skin and fish scale, comprise black carp, grass carp, silver carp, bighead, Sardinella aurita, Ba Lang fish fish, large first Scad fish, scad etc.
A preparation method for seafood pumpkin paste, is characterized in that comprising the steps:
(1) choose 800 parts of fresh Optimization of Low Value Fishs, cleaning, impurity elimination, drying and crushing under the condition that is less than 20 ℃, adds water and makes solid-liquid ratio=1:0.8-1, puddles evenly;
(2) by inoculating aspergillus oryzae in the feed liquid of step (1), stir, 26-38 ℃ of ferment at constant temperature 2-4d, for subsequent use;
(3) choose 1000 parts of fresh pumpkins, remove the peel, go seed, clean, section or stripping and slicing cook, and are cooled to 28-36 ℃, and inoculation yeast bacterium, stirs, and the condition bottom fermentation 8-72h that is 85%-95% in humidity is for subsequent use;
(4) Optimization of Low Value Fish and pumpkin after step (2) and step (3) fermentation are mixed, admix residue of soya, in residue of soya, effective total viable count of saccharomycete and lactic acid bacteria is 6 × 10 9~9 × 10 11individual/g, mixes, and anaerobic fermentation 10-60d under 15-25 ℃ of cryogenic conditions, then admixes flavor enhancement, and pasteurization obtains seafood pumpkin paste.
Preferably, the preparation method of seafood pumpkin paste as mentioned above, wherein in step (2), the inoculum concentration of aspergillus oryzae is: in every 1Kg Optimization of Low Value Fish, add aspergillus oryzae 0.4-0.7g.
Preferably, the preparation method of seafood pumpkin paste as mentioned above, wherein in step (3), saccharomycetic inoculum concentration is: in every 1Kg pumpkin, add saccharomycete 0.5-0.9g.
Preferably, the preparation method of seafood pumpkin paste as mentioned above, wherein in step (4), the addition of residue of soya is: by adding residue of soya 100-150g in every 1Kg pumpkin.
Preferably, the preparation method of seafood pumpkin paste as mentioned above, wherein the flavor enhancement described in step (4) comprises fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder and ginger.
Further preferably, the preparation method of seafood pumpkin paste as mentioned above, the consumption of wherein said flavor enhancement is: by weight, and by adding fish sauce 10-30g, sour mandarin orange juice 50-100g, onion 60-70g, salt 60-100g, capsicum 100-160g, Chinese prickly ash 50-90g, garlic 20-60g, pepper powder 10-40g and ginger 30-60g in every 1Kg pumpkin.
Compared with existing pumpkin process technology, the seafood pumpkin paste preparation technology tool the present invention relates to has the following advantages and marked improvement:
(1) the present invention by fermentation Optimization of Low Value Fish, zymolysis squash, add the residue of soya mixing low temp anaerobic fermentation that is rich in viable bacteria, a kind of seafood pumpkin paste mouthfeel of gained and unique flavor, delicate mouthfeel, color and luster be tempting, be easy to carry, and opens instant.
(2) the present invention had both increased the unique taste of pumpkin paste, had solved again the utilization rate problem of residue of soya and Optimization of Low Value Fish, had realized the comprehensive utilization to waste material, further improved the added value of fish offal material.
The specific embodiment
Be below specific embodiments of the invention, technical scheme of the present invention is done to further description, but protection scope of the present invention is not limited to these embodiment.Every do not deviate from the change of the present invention design or be equal to substitute include within protection scope of the present invention.
The preparation of embodiment 1 seafood pumpkin paste
(1) (all lower than 20 ℃) are pulverized in leftover bits and pieces 800g cleaning, impurity elimination, the low temperature drying of choosing fresh fish, add drinkable water and make solid-liquid ratio=1:0.8(w/v) puddle evenly;
(2) in step (1) gained feed liquid, inoculate aspergillus oryzae 0.4g, stir, 26 ℃ of ferment at constant temperature 2d;
(3) get fresh pumpkin 1kg, remove the peel, go seed, clean, section or stripping and slicing cook, and are cooled to 28 ℃, and inoculation yeast bacterium (adding saccharomycete 0.5g in every 1Kg pumpkin), stirs, and are 85%-95% fermentation 8h in humidity;
(4) Optimization of Low Value Fish and pumpkin after step (2) and step (3) fermentation are mixed, by adding the addition of residue of soya 100g to admix residue of soya in every 1Kg pumpkin, effective total viable count of the saccharomycete of residue of soya and lactic acid bacteria is 6 × 10 9individual/mL, mixes, at 15 ℃ of low-temp anaerobic fermentation 10d;
(5) by flavor enhancement: fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder, ginger join in (4), and spice is even; Wherein, flavor enhancement is in every 1Kg pumpkin, to add fish sauce 10g, sour mandarin orange juice 50g, onion 60g, salt 60g, capsicum 100g, Chinese prickly ash 50g, garlic 20g, pepper powder 10g, ginger 30g;
(6) seafood pumpkin paste process pasteurization preparation being completed, aseptic pack.
The preparation of embodiment 2 seafood pumpkin pastes
(1) (all lower than 20 ℃) are pulverized in leftover bits and pieces 800g cleaning, impurity elimination, the low temperature drying of choosing fresh fish, add drinkable water and make solid-liquid ratio=1:1(w/v) puddle evenly;
(2) by inoculation aspergillus oryzae (adding aspergillus oryzae 0.5g in every 800g Optimization of Low Value Fish) in step (1), stir, 38 ℃ of ferment at constant temperature 4d;
(3) get fresh pumpkin 1Kg, remove the peel, go seed, clean, section or stripping and slicing cook, and are cooled to 36 ℃, and inoculation yeast bacterium (adding saccharomycete 0.9g in every 1Kg pumpkin), stirs, and are 85%-95% fermentation 72h in humidity;
(4) Optimization of Low Value Fish and pumpkin after step (2) and step (3) fermentation are mixed, admix residue of soya (adding residue of soya 150g in every 1Kg pumpkin), effective total viable count of the saccharomycete of residue of soya and lactic acid bacteria is 9 × 10 11individual/mL, mixes, at 25 ℃ of low-temp anaerobic fermentation 40d;
(5) by flavor enhancement: fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder, ginger join in (4), and spice is even; Wherein, flavor enhancement is containing fish sauce 30g, sour mandarin orange juice 100g, onion 70g, salt 100g, capsicum 160g, Chinese prickly ash 90g, garlic 60g, pepper powder 40g, ginger 60g in every 1Kg pumpkin.
(6) seafood pumpkin paste process pasteurization preparation being completed, aseptic pack.

Claims (7)

1. a seafood pumpkin paste, is characterized in that, described seafood pumpkin paste is by fermentation Optimization of Low Value Fish, zymolysis squash and adds residue of soya mixed culture fermentation and obtain.
2. a preparation method for seafood pumpkin paste, is characterized in that comprising the steps:
(1) choose 800 parts of fresh Optimization of Low Value Fishs, cleaning, impurity elimination, drying and crushing under the condition that is less than 20 ℃, adds water and makes solid-liquid ratio=1:0.8-1, puddles evenly;
(2) by inoculating aspergillus oryzae in the feed liquid of step (1), stir, 26-38 ℃ of ferment at constant temperature 2-4d, for subsequent use;
(3) choose 1000 parts of fresh pumpkins, remove the peel, go seed, clean, section or stripping and slicing cook, and are cooled to 28-36 ℃, and inoculation yeast bacterium, stirs, and the condition bottom fermentation 8-72h that is 85%-95% in humidity is for subsequent use;
(4) Optimization of Low Value Fish and pumpkin after step (2) and step (3) fermentation are mixed, admix residue of soya, in residue of soya, effective total viable count of saccharomycete and lactic acid bacteria is 6 × 10 9~9 × 10 11individual/g, mixes, and anaerobic fermentation 10-60d under 15-25 ℃ of cryogenic conditions, then admixes flavor enhancement, and pasteurization obtains seafood pumpkin paste.
3. the preparation method of seafood pumpkin paste according to claim 2, is characterized in that, in step (2), the inoculum concentration of aspergillus oryzae is: in every 1Kg Optimization of Low Value Fish, add aspergillus oryzae 0.4-0.7g.
4. the preparation method of seafood pumpkin paste according to claim 2, is characterized in that, in step (3), saccharomycetic inoculum concentration is: in every 1Kg pumpkin, add saccharomycete 0.5-0.9g.
5. the preparation method of seafood pumpkin paste according to claim 2, is characterized in that, in step (4), the addition of residue of soya is: by adding residue of soya 100-150g in every 1Kg pumpkin.
6. the preparation method of seafood pumpkin paste according to claim 2, is characterized in that, the flavor enhancement described in step (4) comprises fish sauce, sour mandarin orange juice, onion, salt, capsicum, Chinese prickly ash, garlic, pepper powder and ginger.
7. the preparation method of seafood pumpkin paste according to claim 6, it is characterized in that, the consumption of described flavor enhancement is: in every 1Kg pumpkin, add fish sauce 10-30g, sour mandarin orange juice 50-100g, onion 60-70g, salt 60-100g, capsicum 100-160g, Chinese prickly ash 50-90g, garlic 20-60g, pepper powder 10-40g and ginger 30-60g.
CN201410078537.XA 2014-03-06 2014-03-06 Fish-taste pumpkin sauce and preparation method thereof Active CN103815389B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410078537.XA CN103815389B (en) 2014-03-06 2014-03-06 Fish-taste pumpkin sauce and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410078537.XA CN103815389B (en) 2014-03-06 2014-03-06 Fish-taste pumpkin sauce and preparation method thereof

Publications (2)

Publication Number Publication Date
CN103815389A true CN103815389A (en) 2014-05-28
CN103815389B CN103815389B (en) 2015-05-06

Family

ID=50750918

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410078537.XA Active CN103815389B (en) 2014-03-06 2014-03-06 Fish-taste pumpkin sauce and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103815389B (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104172124A (en) * 2014-07-23 2014-12-03 湖北工业大学 Meat and bone flavor turnip sauce and fermentation preparation method thereof
CN105265879A (en) * 2014-06-30 2016-01-27 罗汉斐 Pumpkin-corn fermented nutritious food and production method thereof
CN105410870A (en) * 2015-11-22 2016-03-23 湖北顺溪生物食品股份有限公司 Fish konjac sauce and preparation method thereof
CN106072013A (en) * 2016-06-16 2016-11-09 湖北工业大学 Paste flavor aid bag intestinal fermentation beans and preparation method thereof
CN106262606A (en) * 2016-08-18 2017-01-04 姜敏 A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof
CN106616884A (en) * 2016-12-23 2017-05-10 熊廷珍 Preparation method of asterias amurensis lutken gonad nutritional paste

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004313138A (en) * 2003-04-10 2004-11-11 Shuji Yoshikawa Fermented seasoning prepared by using fish and shell as material
CN101161090A (en) * 2007-11-29 2008-04-16 辽宁省农业科学院食品与加工研究所 Preparing technique of lactic acid bacteria zymolysis squash and its products
CN102143691A (en) * 2008-08-29 2011-08-03 (株)韩国巴碧斯R&D Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004313138A (en) * 2003-04-10 2004-11-11 Shuji Yoshikawa Fermented seasoning prepared by using fish and shell as material
CN101161090A (en) * 2007-11-29 2008-04-16 辽宁省农业科学院食品与加工研究所 Preparing technique of lactic acid bacteria zymolysis squash and its products
CN102143691A (en) * 2008-08-29 2011-08-03 (株)韩国巴碧斯R&D Method for producing fermented edible plants or edible animal/plants, fermented edible plants or edible animal/plants produced by same, and foods containing same

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105265879A (en) * 2014-06-30 2016-01-27 罗汉斐 Pumpkin-corn fermented nutritious food and production method thereof
CN104172124A (en) * 2014-07-23 2014-12-03 湖北工业大学 Meat and bone flavor turnip sauce and fermentation preparation method thereof
CN104172124B (en) * 2014-07-23 2015-11-18 湖北工业大学 The fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof
CN105410870A (en) * 2015-11-22 2016-03-23 湖北顺溪生物食品股份有限公司 Fish konjac sauce and preparation method thereof
CN106072013A (en) * 2016-06-16 2016-11-09 湖北工业大学 Paste flavor aid bag intestinal fermentation beans and preparation method thereof
CN106262606A (en) * 2016-08-18 2017-01-04 姜敏 A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof
CN106616884A (en) * 2016-12-23 2017-05-10 熊廷珍 Preparation method of asterias amurensis lutken gonad nutritional paste

Also Published As

Publication number Publication date
CN103815389B (en) 2015-05-06

Similar Documents

Publication Publication Date Title
CN103815389B (en) Fish-taste pumpkin sauce and preparation method thereof
CN103478488B (en) Pig feed additive capable of effectively improving pork quality and promoting growth
CN103876010B (en) A kind of zymolysis squash sauce and preparation method thereof
CN104957437A (en) Compound feed for Pelteobagrus fulvidraco and preparation method of compound feed
CN105053709A (en) Beef cattle breeding feed and preparation method thereof
CN103844141A (en) Feed suitable for being used in growing period and fattening period of portunus trituberculatus and use method of feed
CN102845736A (en) Allium mongolicum regel sauce product
CN106262591A (en) A kind of Islamic Fried Shrimps in Hot Spicy Sauce flavouring agent and preparation method thereof
CN104509820A (en) Fermented crispy yellow fresh ginger and preparation method thereof
CN107307407A (en) A kind of fruit ferment drink
CN102845702A (en) Large-bone thick soup seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof
CN104172124B (en) The fragrant root-mustard sauce of a kind of meat bone and fermentation preparation thereof
CN105285369A (en) Cattle feed for production of high quality beef and preparation method thereof,
CN107865267A (en) A kind of preparation method of penaeus vannamei boone feed additive
CN107373173A (en) A kind of feed of culturing high-quality meat goose
CN104186688A (en) Production process of characteristic red fermented bean curd
CN105981990A (en) Intestine-clearing detox fish feed with palm meal and production method thereof
CN105410871A (en) Fermented konjac sauce and preparation method thereof
CN105410453A (en) Complex feed for elopichthys bambusa larvae and preparation method thereof
CN105410870A (en) Fish konjac sauce and preparation method thereof
CN104824349A (en) Nutritional free-range chicken feed containing residue from silkworm pupae and preparation method of same
CN104286803B (en) The method of salt-free krill composite seasoning juice is prepared in a kind of mixed culture fermentation
CN107594523A (en) A kind of nutrition travel food of shelf-stable and preparation method thereof
CN105981968A (en) Sea-buckthorn seed cake feed capable of reducing internal fat deposition of chicken and preparation method of sea-buckthorn seed cake feed
CN105519821A (en) Sterilization insecticide palm meal fish feed and preparation method thereof

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