CN103932264A - Preparation method of puffed seafood - Google Patents
Preparation method of puffed seafood Download PDFInfo
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- CN103932264A CN103932264A CN201410142071.5A CN201410142071A CN103932264A CN 103932264 A CN103932264 A CN 103932264A CN 201410142071 A CN201410142071 A CN 201410142071A CN 103932264 A CN103932264 A CN 103932264A
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 53
- 239000000463 material Substances 0.000 claims abstract description 36
- 239000000203 mixture Substances 0.000 claims abstract description 32
- 235000013372 meat Nutrition 0.000 claims abstract description 28
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 230000001007 puffing effect Effects 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000001125 extrusion Methods 0.000 claims abstract description 12
- 235000009165 saligot Nutrition 0.000 claims abstract description 12
- 241000276457 Gadidae Species 0.000 claims abstract description 11
- 241000237502 Ostreidae Species 0.000 claims abstract description 11
- 235000020636 oyster Nutrition 0.000 claims abstract description 11
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 7
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 6
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 6
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 235000012054 meals Nutrition 0.000 claims description 15
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 241000195474 Sargassum Species 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 10
- 240000001085 Trapa natans Species 0.000 claims description 10
- 241000196251 Ulva arasakii Species 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 10
- 239000007921 spray Substances 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 239000006188 syrup Substances 0.000 claims description 10
- 235000020357 syrup Nutrition 0.000 claims description 10
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 210000000936 intestine Anatomy 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 210000002784 stomach Anatomy 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 4
- 239000008158 vegetable oil Substances 0.000 claims description 4
- 238000000034 method Methods 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000004537 pulping Methods 0.000 abstract 3
- 241001083492 Trapa Species 0.000 abstract 2
- 238000003756 stirring Methods 0.000 abstract 2
- 241001474374 Blennius Species 0.000 abstract 1
- 238000010521 absorption reaction Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 241000238366 Cephalopoda Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 235000019483 Peanut oil Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002285 corn oil Substances 0.000 description 1
- 235000005687 corn oil Nutrition 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000312 peanut oil Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 235000012424 soybean oil 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
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of puffed seafood. The preparation method comprises the following steps: separating crab shells from crab meat, and stewing, drying and crushing the crab shells; putting the crab meat, codfish meat and oysters into a pulping machine, adding edible salt and pulping; and then adding water chestnut powder and oat powde and pulping again so as to obtain a meat-pulp mixture; roasting and crushing the meat-pulp mixture to obtain seafood powder; putting the crab shell powder, seaweed powder, coconut powder, pineapple powder, water chestnut powder and the seafood powder into a stirring pot, adding salt-sugar water, stirring and mixing to obtain a mixed puffed material, and sending to an extrusion puffing machine for puffing; extruding the mixed puffed material out of the extrusion puffing machine, shredding into strips; subsequently drying in an oven; seasoning the dried puffed material to obtain a finished product, and packaging. The puffed seafood prepared by the method disclosed by the invention has the advantages of increasing the nutritive value and facilitating the absorption of the nutrients.
Description
Technical field
The present invention relates to food manufacturing field, be specifically related to a kind of preparation method of expanded seafood.
Background technology
The features such as dilated food is made delicacies out of coarse food grain because having, and taste flavor is good, and nutritive loss is little, and digestibility is high, and health level is good, and old children is all suitable, are familiar with and like by people more and more widely.Seafood dilated food is a kind of high-end dilated food.At present, existing seafood dilated food is raw material mainly with shrimp, squid in conjunction with cereal, and nutrition and taste are comparatively single.
Summary of the invention
The invention provides a kind of preparation method of expanded seafood, this preparation method's technique is reasonable, and the expanded seafood making is nutritious, mellow.
The present invention adopts following technical scheme:
A preparation method for expanded seafood, carries out according to the following steps:
(1) the crab shell of crab is separated with crab meat, remove not edible position of the crab cheek, crab intestines, crab stomach, the crab heart; By crab shell boiling 10-15min, be then placed in 45-55 ℃ of baking oven and dry, the crab shell after drying to be pulverized with pulverizer, grinding particle size 75-100 order, obtains crab shell powder;
Fresh cod is removed inedible part, obtains codfish; Clean extra large oyster;
(2) crab meat 5-8 mass parts, codfish 6-10 mass parts, extra large oyster 3-5 mass parts are inserted in beater, add salt 2-3 mass parts, beat 2-3min, then add water caltrop starch 10-12 mass parts, oatmeal 3-5 mass parts, continue making beating 5-6min, obtain meat pulp mixture;
(3) meat pulp mixture is placed in to 45-55 ℃ of baking oven and toasts 2-3h, the meat pulp mixture after drying is pulverized with pulverizer, grinding particle size is 75-100 order, obtains seafood powder;
(4) by crab shell powder 10-15 mass parts, seawood meal 2-3 mass parts, coconut powder 2-4 mass parts, pineapple powder 3-5 mass parts, water chestnut starch 10-12 mass parts, be placed in agitated kettle with seafood powder, add 10-13 mass parts salt syrup, in described salt syrup by ratio of quality and the number of copies salt: sugar: water is 5:2:93, be uniformly mixed, obtain mixture puffing material;
Described seawood meal is the dry frond powder of sargassum, Irish moss, sea lettuce, and powder size is 50 orders, and the ratio of quality and the number of copies of sargassum, Irish moss, sea lettuce is 1:1:1;
(5) mixture puffing material is sent in extruder expanded;
(6) mixture puffing material, from extruder is extruded, adopts cutting machine to be cut into corresponding strip; Send into again tunnel type baking oven and do to be further dried, temperature 35-45 ℃, time 1-1.5h, makes moisture lower than 5%;
Material moisture after expanded is higher, uses tunnel type baking oven to carry out a nearly step and is dried, and extends the shelf life, and produces a kind of distinctive fragrance after baking simultaneously, improves quality;
(7) the expanded material after drying is inserted in rotary flavoring machine and carried out seasoning, 15-20 mass parts vegetable oil is heated to 65-68 ℃, by Fine spray shower nozzle, make vegetable oil be sprayed at equably the expanded material rolling with flavoring machine rotation surperficial.Spray subsequently toppings, described toppings are 2-3 mass parts ginger powder, 8-10 mass parts tomato meal, adopt duster toppings to be evenly sprinkled upon to the expanded material surface of continuous rolling, get product;
(8) finally adopt vertical aerated automatic packaging machine packing.
Preferably, in step (6), extruder feeding speed is 116r/min, and extrusion temperature is 140 ℃, and extrusion chamber pressure is 4MPa, and screw speed is 500r/min.
Adopt after technique scheme, the present invention compares with existing background technology, and tool has the following advantages:
1, the seafood dilated food that the present invention makes, has improved nutritive value, and nutrition easily absorbs;
2, technique of the present invention is reasonable, is easy to suitability for industrialized production.
The specific embodiment
Some embodiments of the present invention are below provided, to help further, understand the present invention, but protection scope of the present invention are not limited in these embodiment.
Embodiment mono-
A preparation method for expanded seafood, carries out according to the following steps:
(1) the crab shell of crab is separated with crab meat, remove not edible position of the crab cheek, crab intestines, crab stomach, the crab heart; By crab shell boiling 10min, be then placed in 50 ℃ of baking ovens and dry, the crab shell after drying to be pulverized with pulverizer, grinding particle size 100 orders, obtain crab shell powder;
Fresh cod is removed inedible part, obtains codfish; Clean extra large oyster;
(2) crab meat 8 mass parts, codfish 6 mass parts, extra large oyster 5 mass parts are inserted in beater, added salt 2 mass parts, beat 3min, then add water caltrop starch 10 mass parts, oatmeal 4 mass parts, continue making beating 4min, obtain meat pulp mixture;
(3) meat pulp mixture is placed in to 50 ℃ of baking ovens and toasts 2h, the meat pulp mixture after drying is pulverized with pulverizer, grinding particle size is 80 orders, obtains seafood powder;
(4) by crab shell powder 12 mass parts, seawood meal 3 mass parts, coconut powder 2 mass parts, pineapple powder 4 mass parts, water chestnut starch 11 mass parts, be placed in agitated kettle with seafood powder, add 13 mass parts salt syrup, in described salt syrup by ratio of quality and the number of copies salt: sugar: water is 5:2:93, be uniformly mixed, obtain mixture puffing material;
Described seawood meal is the dry frond powder of sargassum, Irish moss, sea lettuce, and powder size is 50 orders, and the ratio of quality and the number of copies of sargassum, Irish moss, sea lettuce is 1:1:1;
(5) mixture puffing material is sent in extruder expanded; Extruder feeding speed 116r/min, extrusion temperature is 140 ℃, and extrusion chamber pressure is 4MPa, and screw speed is 500r/min;
(6) mixture puffing material, from extruder is extruded, adopts cutting machine to be cut into corresponding strip; Send into again tunnel type baking oven and do to be further dried, 40 ℃ of temperature, time 1h, makes moisture lower than 5%;
Material moisture after expanded is higher, uses tunnel type baking oven to carry out a nearly step and is dried, and extends the shelf life, and produces a kind of distinctive fragrance after baking simultaneously, improves quality;
(7) the expanded material after drying is inserted in rotary flavoring machine and carried out seasoning, 15 mass parts corn oils are heated to 67 ℃, by Fine spray shower nozzle, make oil be sprayed at equably the expanded material rolling with flavoring machine rotation surperficial.Spray subsequently toppings, described toppings are 2 mass parts ginger powder, 9 mass parts tomato meals, adopt duster toppings to be evenly sprinkled upon to the expanded material surface of continuous rolling, get product;
(8) finally adopt vertical aerated automatic packaging machine packing.
Embodiment bis-
A preparation method for expanded seafood, carries out according to the following steps:
(1) the crab shell of crab is separated with crab meat, remove not edible position of the crab cheek, crab intestines, crab stomach, the crab heart; By crab shell boiling 12min, be then placed in 45 ℃ of baking ovens and dry, the crab shell after drying to be pulverized with pulverizer, grinding particle size 90 orders, obtain crab shell powder;
Fresh cod is removed inedible part, obtains codfish; Clean extra large oyster;
(2) crab meat 6 mass parts, codfish 7 mass parts, extra large oyster 4 mass parts are inserted in beater, added salt 3 mass parts, beat 2min, then add water caltrop starch 11 mass parts, oatmeal 5 mass parts, continue making beating 6min, obtain meat pulp mixture;
(3) meat pulp mixture is placed in to 45 ℃ of baking ovens and toasts 2.5h, the meat pulp mixture after drying is pulverized with pulverizer, grinding particle size is 100 orders, obtains seafood powder;
(4) by crab shell powder 10 mass parts, seawood meal 2 mass parts, coconut powder 3 mass parts, pineapple powder 3 mass parts, water chestnut starch 10 mass parts, be placed in agitated kettle with seafood powder, add 11 mass parts salt syrup, in described salt syrup by ratio of quality and the number of copies salt: sugar: water is 5:2:93, be uniformly mixed, obtain mixture puffing material;
Described seawood meal is the dry frond powder of sargassum, Irish moss, sea lettuce, and powder size is 50 orders, and the ratio of quality and the number of copies of sargassum, Irish moss, sea lettuce is 1:1:1;
(5) mixture puffing material is sent in extruder expanded; Extruder feeding speed 116r/min, extrusion temperature is 140 ℃, and extrusion chamber pressure is 4MPa, and screw speed is 500r/min;
(6) mixture puffing material, from extruder is extruded, adopts cutting machine to be cut into corresponding strip; Send into again tunnel type baking oven and do to be further dried, 35 ℃ of temperature, time 1.5h, makes moisture lower than 5%;
Material moisture after expanded is higher, uses tunnel type baking oven to carry out a nearly step and is dried, and extends the shelf life, and produces a kind of distinctive fragrance after baking simultaneously, improves quality;
(7) the expanded material after drying is inserted in rotary flavoring machine and carried out seasoning, 20 mass parts soybean oils are heated to 68 ℃, by Fine spray shower nozzle, make oil be sprayed at equably the expanded material rolling with flavoring machine rotation surperficial.Spray subsequently toppings, described toppings are 3 mass parts ginger powder, 10 mass parts tomato meals, adopt duster toppings to be evenly sprinkled upon to the expanded material surface of continuous rolling, get product;
(8) finally adopt vertical aerated automatic packaging machine packing.
Embodiment tri-
A preparation method for expanded seafood, carries out according to the following steps:
(1) the crab shell of crab is separated with crab meat, remove not edible position of the crab cheek, crab intestines, crab stomach, the crab heart; By crab shell boiling 15min, be then placed in 55 ℃ of baking ovens and dry, the crab shell after drying to be pulverized with pulverizer, grinding particle size 75 orders, obtain crab shell powder;
Fresh cod is removed inedible part, obtains codfish; Clean extra large oyster;
(2) crab meat 5 mass parts, codfish 10 mass parts, extra large oyster 3 mass parts are inserted in beater, added salt 2 mass parts, beat 3min, then add water caltrop starch 12 mass parts, oatmeal 3 mass parts, continue making beating 5min, obtain meat pulp mixture;
(3) meat pulp mixture is placed in to 55 ℃ of baking ovens and toasts 3h, the meat pulp mixture after drying is pulverized with pulverizer, grinding particle size is 75 orders, obtains seafood powder;
(4) by crab shell powder 15 mass parts, seawood meal 3 mass parts, coconut powder 4 mass parts, pineapple powder 5 mass parts, water chestnut starch 12 mass parts, be placed in agitated kettle with seafood powder, add 10 mass parts salt syrup, in described salt syrup by ratio of quality and the number of copies salt: sugar: water is 5:2:93, be uniformly mixed, obtain mixture puffing material;
Described seawood meal is the dry frond powder of sargassum, Irish moss, sea lettuce, and powder size is 50 orders, and the ratio of quality and the number of copies of sargassum, Irish moss, sea lettuce is 1:1:1;
(5) mixture puffing material is sent in extruder expanded; Extruder feeding speed 116r/min, extrusion temperature is 140 ℃, and extrusion chamber pressure is 4MPa, and screw speed is 500r/min;
(6) mixture puffing material, from extruder is extruded, adopts cutting machine to be cut into corresponding strip; Send into again tunnel type baking oven and do to be further dried, temperature 45 C, time 1h, makes moisture lower than 5%;
(7) the expanded material after drying is inserted in rotary flavoring machine and carried out seasoning, 18 mass parts peanut oil are heated to 65 ℃, by Fine spray shower nozzle, make oil be sprayed at equably the expanded material rolling with flavoring machine rotation surperficial.Spray subsequently toppings, described toppings are 2 mass parts ginger powder, 8 mass parts tomato meals, adopt duster toppings to be evenly sprinkled upon to the expanded material surface of continuous rolling, get product.
(8) finally adopt vertical aerated automatic packaging machine packing.
Above-described embodiment is preferably embodiment of the present invention; but embodiments of the present invention are not restricted to the described embodiments; other any do not deviate from change, the modification done under Spirit Essence of the present invention and principle, substitutes, combination, simplify; all should be equivalent substitute mode, within being included in protection scope of the present invention.
Claims (2)
1. a preparation method for expanded seafood, is characterized in that: carry out according to the following steps:
(1) the crab shell of crab is separated with crab meat, remove not edible position of the crab cheek, crab intestines, crab stomach, the crab heart; By crab shell boiling 10-15min, be then placed in 45-55 ℃ of baking oven and dry, the crab shell after drying to be pulverized with pulverizer, grinding particle size 75-100 order, obtains crab shell powder;
Fresh cod is removed inedible part, obtains codfish; Clean extra large oyster;
(2) crab meat 5-8 mass parts, codfish 6-10 mass parts, extra large oyster 3-5 mass parts are inserted in beater, add salt 2-3 mass parts, beat 2-3min, then add water caltrop starch 10-12 mass parts, oatmeal 3-5 mass parts, continue making beating 5-6min, obtain meat pulp mixture;
(3) meat pulp mixture is placed in to 45-55 ℃ of baking oven and toasts 2-3h, the meat pulp mixture after drying is pulverized with pulverizer, grinding particle size is 75-100 order, obtains seafood powder;
(4) by crab shell powder 10-15 mass parts, seawood meal 2-3 mass parts, coconut powder 2-4 mass parts, pineapple powder 3-5 mass parts, water chestnut starch 10-12 mass parts, be placed in agitated kettle with seafood powder, add 10-13 mass parts salt syrup, in described salt syrup by ratio of quality and the number of copies salt: sugar: water is 5:2:93, be uniformly mixed, obtain mixture puffing material;
Described seawood meal is the dry frond powder of sargassum, Irish moss, sea lettuce, and powder size is 50 orders, and the ratio of quality and the number of copies of sargassum, Irish moss, sea lettuce is 1:1:1;
(5) mixture puffing material is sent in extruder expanded;
(6) mixture puffing material, from extruder is extruded, adopts cutting machine to be cut into corresponding strip; Send into again tunnel type baking oven and do to be further dried, temperature 35-45 ℃, time 1-1.5h;
(7) the expanded material after drying is inserted and in rotary flavoring machine, carry out seasoning, 15-20 mass parts vegetable oil is heated to 65-68 ℃, by Fine spray shower nozzle, make vegetable oil be sprayed at equably the expanded material rolling with flavoring machine rotation surperficial, spray subsequently toppings, described toppings are 2-3 mass parts ginger powder, 8-10 mass parts tomato meal, adopt duster toppings to be evenly sprinkled upon to the expanded material surface of continuous rolling, get product;
(8) finally adopt vertical aerated automatic packaging machine packing.
2. the preparation method of a kind of expanded seafood according to claim 1, is characterized in that: in step (6), the feeding speed of extruder is 116r/min, and extrusion temperature is 140 ℃, and extrusion chamber pressure is 4MPa, and screw speed is 500r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410142071.5A CN103932264B (en) | 2014-04-10 | 2014-04-10 | A kind of preparation method of expanded seafood |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410142071.5A CN103932264B (en) | 2014-04-10 | 2014-04-10 | A kind of preparation method of expanded seafood |
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| CN103932264A true CN103932264A (en) | 2014-07-23 |
| CN103932264B CN103932264B (en) | 2016-01-20 |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942295A (en) * | 2016-06-02 | 2016-09-21 | 白山鞍食品（漳州）有限公司 | Making process for marine product puffed food |
| CN106036560A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Preparation method of seafood puffing strips |
| CN106666498A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of seafood flavor nutrient puffed food |
| CN106879985A (en) * | 2017-04-24 | 2017-06-23 | 福建新华东食品有限公司 | A kind of method for preparing seafood nourishing powder |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
| CN107019177A (en) * | 2017-04-24 | 2017-08-08 | 福建新华东食品有限公司 | A kind of instant marine product reconstitutes powder and preparation method thereof |
| CN108125153A (en) * | 2017-12-06 | 2018-06-08 | 成都新柯力化工科技有限公司 | A kind of processing method of fast-food type high nutrition oyster food |
| CN111213854A (en) * | 2020-02-27 | 2020-06-02 | 柳小露 | Production process of novel healthy puffed food |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105942295A (en) * | 2016-06-02 | 2016-09-21 | 白山鞍食品（漳州）有限公司 | Making process for marine product puffed food |
| CN106036560A (en) * | 2016-06-02 | 2016-10-26 | 白山鞍食品（漳州）有限公司 | Preparation method of seafood puffing strips |
| CN106666498A (en) * | 2016-11-29 | 2017-05-17 | 乳山绿植庄园海洋生物科技有限公司 | Preparation method of seafood flavor nutrient puffed food |
| CN106912884A (en) * | 2017-01-23 | 2017-07-04 | 岱山县通衢水产食品有限公司 | A kind of expanded seasoning formula of crab meat |
| CN106879985A (en) * | 2017-04-24 | 2017-06-23 | 福建新华东食品有限公司 | A kind of method for preparing seafood nourishing powder |
| CN107019177A (en) * | 2017-04-24 | 2017-08-08 | 福建新华东食品有限公司 | A kind of instant marine product reconstitutes powder and preparation method thereof |
| CN108125153A (en) * | 2017-12-06 | 2018-06-08 | 成都新柯力化工科技有限公司 | A kind of processing method of fast-food type high nutrition oyster food |
| CN111213854A (en) * | 2020-02-27 | 2020-06-02 | 柳小露 | Production process of novel healthy puffed food |
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| CN103932264B (en) | 2016-01-20 |
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