CN103919177B - The salting processing technique of conch piece - Google Patents
The salting processing technique of conch piece Download PDFInfo
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- CN103919177B CN103919177B CN201410181017.1A CN201410181017A CN103919177B CN 103919177 B CN103919177 B CN 103919177B CN 201410181017 A CN201410181017 A CN 201410181017A CN 103919177 B CN103919177 B CN 103919177B
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- piece
- conch
- sauce
- powder
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Links
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000009938 salting Methods 0.000 title claims abstract description 22
- 238000012545 processing Methods 0.000 title claims abstract description 19
- 239000000843 powder Substances 0.000 claims abstract description 35
- 235000015067 sauces Nutrition 0.000 claims abstract description 29
- 150000003839 salts Chemical class 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 235000020637 scallop Nutrition 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 16
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 239000002562 thickening agent Substances 0.000 claims abstract description 9
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 238000002386 leaching Methods 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000013019 agitation Methods 0.000 claims abstract description 3
- 230000000737 periodic effect Effects 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 11
- 235000002639 sodium chloride Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000021110 pickles Nutrition 0.000 description 10
- 235000015111 chews Nutrition 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 238000003754 machining Methods 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000003672 processing method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000013555 soy sauce Nutrition 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
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides a kind of salting processing technique of conch piece, comprise the following steps：Step (1) weighs each raw material by following percentage by weight and prepares seasoning bottom liquid：Fructose syrup, bechamel, taste leaching, scallop powder, rice vinegar and water, are then fully stirred evenly；Step (2) is pickled：Conch piece is placed in the seasoning bottom liquid and pickled, and periodic agitation, obtain the conch piece that just salts down；Step (3) weighs each raw material by following percentage by weight and prepares sauce：Thick chilli sauce, capsicum piece, salt, monosodium glutamate, scallop powder, mashed garlic, thickener, kelp fine powder, pimento powder and fructose syrup, are then fully stirred evenly, and are heated, cooling；Step (4) described just will salt conch piece down and the sauce is mixed, it is closed to pack, stand, you can.Conch piece provided by the invention not only remains thermally sensitive nutriment in conch piece to greatest extent, and does not have fishy smell, has fresh and tender taste and flavor.
Description
Technical field
The present invention relates to a kind of food processing technology, in particular it relates to a kind of salting processing technique of conch piece.
Background technology
Conch has very high nutritive value as a kind of important high protein marine product and processes potentiality, but conch body
Product is not of uniform size, eats part seriously constrains conch processing with fishy smell less development the shortcomings of heavier.
Patent document (Publication No. CN1751602A, publication date are on March 29th, 2006) discloses a kind of halogen and steams fist spiral shell
Processing method, this method is first cured using the method for boiling, is then cut spiral shell meat, and is mixed and stirred with condiment, is finally connected
Halogen packs.Due to the method use boiling, 100 DEG C of high temperature causes to destroy part nutriment.
Patent document (Publication No. CN103238879A, publication date are on 08 14th, 2013) discloses a kind of instant tune
The processing method of taste conch piece, comprises the following steps：Pretreatment of raw material, spiral shell meat mashing, first in temperature are carried out using water blancing
Expanding treatment twice is carried out for 120-140 DEG C, then is 130-200 DEG C in temperature and carries out expanding treatment three times.This method is due to making
With more than 100 DEG C high temperature puffings, and puffing time is up to 60-90min, causes to destroy the thermally sensitive battalion in part
Support material.
In the prior art, there is the method for some other conches processing, for example, it is fried and pickle, and frying technological process is former by conch
Material is by fried, boiling seasoning, drying, slicing treatment, because the temperature of frying is commonly greater than 100 DEG C, thermally sensitive battalion
Form code insurance and stay undesirable, for example vitamin is highly prone to destroy, and mouthfeel is without elasticity；Traditional aquatic products pickle processing
Technique is confined to simple method for salting, and preserved materials in terms of its taste, are pickled production based on salt, alcohol, soy sauce, vinegar etc.
The limitation of product Conventional processing methods, fishy smell is still heavier, and mouthfeel is not fresh and tender, and the color and luster of whole product is dim.Just because of
Limitation in this traditional handicraft so that be necessary to develop a kind of processing technology of new conch piece, with to greatest extent
Retain the rich and varied nutriment of conch piece, while the fresh and tender flavor of mouthfeel for embodying aquatic products itself, expand edible
Crowd.
The content of the invention
The defects of it is an object of the invention to overcome above-mentioned prior art to exist and provide a kind of conch piece pickle processing
Technique, conch piece provided by the invention not only remain thermally sensitive nutriment in conch piece to greatest extent, and
There is no fishy smell, there is fresh and tender taste and flavor.
The purpose of the present invention is achieved through the following technical solutions, a kind of salting processing technique of conch piece, including following step
Suddenly：
Step (1) prepares seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 20~30%, bechamel 15~20%, taste leaching 2~
5%th, scallop powder 0.5~1.5%, rice vinegar 3~8%, the water of surplus, are then fully stirred evenly；
Step (2) is pickled
By conch piece be placed on it is described seasoning bottom liquid in pickle, salting period more than 16 hours, pickle temperature 10 DEG C with
Under, and periodic agitation, obtain the conch piece that just salts down；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Thick chilli sauce 40-45%, capsicum piece 1-3%, salt 3-7%, monosodium glutamate 0.2-
0.8%th, scallop powder 1-5%, mashed garlic 10-15%, thickener 0.5-1.5%, kelp fine powder 1-3%, pimento powder 1-2%, surplus
Fructose syrup, then fully stir evenly, be heated to 88-90 DEG C, cooling；
Step (4) described will just salt conch piece and the sauce down by weight (3-5):1 ratio is mixed, wrapped
Closed, standing is filled, is produced.
Preferably, in step (1), weigh each raw material by following percentage by weight and prepare seasoning bottom liquid：Fructose syrup
23%th, bechamel 18%, taste leaching 3%, scallop powder 1%, rice vinegar 5%, the water of surplus.
Preferably, in step (2), every stirring in 2 hours once.
Preferably, in step (3), weigh each raw material by following percentage by weight and prepare sauce：Thick chilli sauce 41%, capsicum piece
2%th, salt 5%, monosodium glutamate 0.5%, scallop powder 3%, mashed garlic 12%, thickener 1%, kelp fine powder 2%, pimento powder 1.5%.
Preferably, in step (4), by conch piece and the sauce by weight 4 of just salting down:1 ratio is mixed
Stirring.
Compared with prior art, the present invention has following beneficial effect：By to conch piece aquatic products monopolizing characteristic
Analysis and research, are tentatively pickled using the seasoning bottom liquid of special allotment to conch piece, then use the sauce pair of secret again
The conch piece tentatively pickled continues to pickle in confined conditions, and raw meat not only can be thoroughly removed by above-mentioned method for salting
Taste, and the use of high temperature is avoided, be advantageous to the reservation to the nutriment of sensitive, for example meet the dimension of high temperature destructible
Raw element so that mouthfeel is fresh and tender, chews carefully and gradually shows the delicious of bottom taste afterwards, has broken the eating method of traditional conch, expands food
Use crowd.
Embodiment
With reference to specific embodiment, the present invention is described in detail.Following examples will be helpful to the technology of this area
Personnel further understand the present invention, but the invention is not limited in any way.It should be pointed out that the ordinary skill to this area
For personnel, without departing from the inventive concept of the premise, various modifications and improvements can be made.These belong to the present invention
Protection domain.
Embodiment 1
The present embodiment is related to a kind of salting processing technique of conch piece, comprises the following steps：
Step (1) prepares seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 20%, bechamel 18%, taste leaching 5%, scallop powder
0.5%th, rice vinegar 5%, the water of surplus, is then fully stirred evenly；
Step (2) is pickled
Conch piece is placed in seasoning bottom liquid and pickled, salting period is 24 hours, pickles temperature as 10 DEG C, and small every 2
When stirring once, obtain and just salt down conch piece；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Thick chilli sauce 40%, capsicum piece 2%, salt 7%, monosodium glutamate 0.2%, scallop
Powder 3%, mashed garlic 15%, thickener 0.5%, kelp fine powder 2%, pimento powder 2%, the fructose syrup of surplus, then fully stir evenly,
90 DEG C are heated to, cooling；
Step (4) will just salt conch piece and sauce down by weight 3:1 ratio is mixed, packs closed, standing,
.
Compared with traditional conch machining process, the conch piece that the present embodiment provides avoids making for high temperature without fishy smell
With the nutrition content such as vitamin is high, and mouthfeel is fresh and tender, chews carefully and gradually shows the delicious of bottom taste afterwards.
Embodiment 2
The present embodiment is related to a kind of salting processing technique of conch piece, comprises the following steps：
Step (1) prepares seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 25%, bechamel 20%, taste leaching 2%, scallop powder
1.0%th, rice vinegar 8%, the water of surplus, is then fully stirred evenly；
Step (2) is pickled
Conch piece is placed in seasoning bottom liquid and pickled, salting period is 20 hours, pickles temperature as 5 DEG C, and every 2 hours
Stirring once, obtains the conch piece that just salts down；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Thick chilli sauce 42%, capsicum piece 3%, salt 3%, monosodium glutamate 0.5%, scallop
Powder 5%, mashed garlic 10%, thickener 1%, kelp fine powder 3%, pimento powder 1%, the fructose syrup of surplus, then fully stir evenly, add
Heat is to 89 DEG C, cooling；
Step (4) will just salt conch piece and sauce down by weight 4:1 ratio is mixed, packs closed, standing,
.
Compared with traditional conch machining process, the conch piece that the present embodiment provides avoids making for high temperature without fishy smell
With the nutrition content such as vitamin is high, and mouthfeel is fresh and tender, chews carefully and gradually shows the delicious of bottom taste afterwards.
Embodiment 3
The present embodiment is related to a kind of salting processing technique of conch piece, comprises the following steps：
Step (1) prepares seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 30%, bechamel 15%, taste leaching 3%, scallop powder
1.5%th, rice vinegar 3%, the water of surplus, is then fully stirred evenly；
Step (2) is pickled
Conch piece is placed in seasoning bottom liquid and pickled, salting period is 16 hours, pickles temperature as 2 DEG C, and every 2 hours
Stirring once, obtains the conch piece that just salts down；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Thick chilli sauce 45%, capsicum piece 1%, salt 5%, monosodium glutamate 0.8%, scallop
Powder 1%, mashed garlic 13%, thickener 1.5%, kelp fine powder 1%, pimento powder 1.5%, the fructose syrup of surplus, then fully stir
It is even, 88 DEG C are heated to, cooling；
Step (4) will just salt conch piece and sauce down by weight 5:1 ratio is mixed, packs closed, standing,
.
Compared with traditional conch machining process, the conch piece that the present embodiment provides avoids making for high temperature without fishy smell
With the nutrition content such as vitamin is high, and mouthfeel is fresh and tender, chews carefully and gradually shows the delicious of bottom taste afterwards.
Embodiment 4
The present embodiment is related to a kind of salting processing technique of conch piece, comprises the following steps：
Step (1) prepares seasoning bottom liquid
Each raw material, which is weighed, by following percentage by weight prepares seasoning bottom liquid：Fructose syrup 23%, bechamel 18%, taste leaching
3%th, scallop powder 1%, rice vinegar 5%, the water of surplus；
Step (2) is pickled
Conch piece is placed in seasoning bottom liquid and pickled, salting period is 20 hours, pickles temperature as 0 DEG C, and every 2 hours
Stirring once, obtains the conch piece that just salts down；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Each raw material, which is weighed, by following percentage by weight prepares sauce：It is peppery
Sauce 41%, capsicum piece 2%, salt 5%, monosodium glutamate 0.5%, scallop powder 3%, mashed garlic 12%, thickener 1%, kelp fine powder 2%, sweet tea
Green pepper powder 1.5%, the fructose syrup of surplus, is then fully stirred evenly, and is heated to 88-90 DEG C, cooling；
Step (4) will just salt conch piece and sauce down by weight 4:1 ratio is mixed, packs closed, standing,
.
Compared with traditional conch machining process, the conch piece that the present embodiment provides avoids making for high temperature without fishy smell
With the nutrition content such as vitamin is high, and mouthfeel is fresh and tender, chews carefully and gradually shows the delicious of bottom taste afterwards.
The specific embodiment of the present invention is described above.It is to be appreciated that the invention is not limited in above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring the substantive content of the present invention.
Claims (4)
1. a kind of salting processing technique of conch piece, it is characterised in that comprise the following steps：
Step (1) prepares seasoning bottom liquid
Each raw material is weighed by following percentage by weight：Fructose syrup 23%, bechamel 18%, taste leaching 3%, scallop powder 1%, rice
The water of vinegar 5%, surplus, is then fully stirred evenly；
Step (2) is pickled
Conch piece is placed in the seasoning bottom liquid and pickled, salting period pickled temperature below 10 DEG C more than 16 hours,
And periodic agitation, obtain the conch piece that just salts down；
Step (3) prepares sauce
Each raw material is weighed by following percentage by weight：Thick chilli sauce 40-45 %, capsicum piece 1-3 %, salt 3-7 %, monosodium glutamate
0.2-0.8%, scallop powder 1-5%, mashed garlic 10-15%, thickener 0.5-1.5%, kelp fine powder 1-3%, pimento powder 1-
2%th,
The fructose syrup of surplus, is then fully stirred evenly, and is heated to 88-90 DEG C, cooling；
Step (4) described will just salt conch piece and the sauce down by weight (3-5):1 ratio is mixed, packed
Closed, standing, is produced.
A kind of 2. salting processing technique of conch piece according to claim 1, it is characterised in that in step (2), every
Stirring in 2 hours is once.
A kind of 3. salting processing technique of conch piece according to claim 1, it is characterised in that in step (3), by with
Lower percentage by weight weighs each raw material and prepares sauce：Thick chilli sauce 41%, capsicum piece 2%, salt 5%, monosodium glutamate 0.5%, scallop powder
3%th, mashed garlic 12%, thickener 1%, kelp fine powder 2%, pimento powder 1.5%, the fructose syrup of surplus.
4. the salting processing technique of a kind of conch piece according to claim 1, it is characterised in that in step (4), by institute
State just salt down conch piece and the sauce by weight 4:1 ratio is mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410181017.1A CN103919177B (en) | 2014-04-28 | 2014-04-28 | The salting processing technique of conch piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410181017.1A CN103919177B (en) | 2014-04-28 | 2014-04-28 | The salting processing technique of conch piece |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103919177A CN103919177A (en) | 2014-07-16 |
| CN103919177B true CN103919177B (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410181017.1A Expired - Fee Related CN103919177B (en) | 2014-04-28 | 2014-04-28 | The salting processing technique of conch piece |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072082A (en) * | 2016-06-24 | 2016-11-09 | 佛山科学技术学院 | One i.e. spent salt spiral shell and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095559A (en) * | 1993-05-25 | 1994-11-30 | 郑宏飞 | Pearl snail dried meat |
| CN101524164A (en) * | 2009-03-09 | 2009-09-09 | 深圳博广天兴食品有限公司 | Processing method of scallop skirt |
| CN101744342A (en) * | 2008-12-12 | 2010-06-23 | 浙江海洋学院 | Processing method of pickled bullacta |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
-
2014
- 2014-04-28 CN CN201410181017.1A patent/CN103919177B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095559A (en) * | 1993-05-25 | 1994-11-30 | 郑宏飞 | Pearl snail dried meat |
| CN101744342A (en) * | 2008-12-12 | 2010-06-23 | 浙江海洋学院 | Processing method of pickled bullacta |
| CN101524164A (en) * | 2009-03-09 | 2009-09-09 | 深圳博广天兴食品有限公司 | Processing method of scallop skirt |
| CN102871159A (en) * | 2012-07-16 | 2013-01-16 | 大连盖世食品有限公司 | Pickled algae food and processing method thereof |
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| Publication number | Publication date |
|---|---|
| CN103919177A (en) | 2014-07-16 |
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