CN103960341B - The freeze-drying method of a kind of aquatic products and freeze drying protectant - Google Patents
The freeze-drying method of a kind of aquatic products and freeze drying protectant Download PDFInfo
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- CN103960341B CN103960341B CN201410197168.6A CN201410197168A CN103960341B CN 103960341 B CN103960341 B CN 103960341B CN 201410197168 A CN201410197168 A CN 201410197168A CN 103960341 B CN103960341 B CN 103960341B
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- aquatic products
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- drying protectant
- freeze drying
- precooling
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- 238000004108 freeze drying Methods 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000003925 fat Substances 0.000 claims abstract description 7
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 21
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 15
- 241001330002 Bambuseae Species 0.000 claims description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 15
- 239000011425 bamboo Substances 0.000 claims description 15
- 239000003795 chemical substances by application Substances 0.000 claims description 15
- 239000000052 vinegar Substances 0.000 claims description 12
- 235000021419 vinegar Nutrition 0.000 claims description 12
- 229920001661 Chitosan Polymers 0.000 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 239000005720 sucrose Substances 0.000 claims description 9
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 8
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 8
- FBPFZTCFMRRESA-KVTDHHQDSA-N D-Mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-KVTDHHQDSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 229930195725 Mannitol Natural products 0.000 claims description 5
- 241000616933 Trichiurus haumela Species 0.000 claims description 5
- 239000000594 mannitol Substances 0.000 claims description 5
- 235000010355 mannitol Nutrition 0.000 claims description 5
- 241000238366 Cephalopoda Species 0.000 claims description 2
- 235000015170 shellfish Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 49
- 239000000126 substance Substances 0.000 description 9
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 238000007710 freezing Methods 0.000 description 5
- 230000008014 freezing Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000008569 process Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000003223 protective agent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000002023 wood Substances 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 239000003610 charcoal Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 150000001735 carboxylic acids Chemical class 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006196 deacetylation Effects 0.000 description 1
- 238000003381 deacetylation reaction Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 150000002170 ethers Chemical class 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000035790 physiological processes and functions Effects 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
- 238000007634 remodeling Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 125000000185 sucrose group Chemical group 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- 238000009834 vaporization Methods 0.000 description 1
- 230000008016 vaporization Effects 0.000 description 1
- 238000004017 vitrification Methods 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
Landscapes
- Agricultural Chemicals And Associated Chemicals (AREA)
- Treatments For Attaching Organic Compounds To Fibrous Goods (AREA)
- Drying Of Solid Materials (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the processing technique field of aquatic products, particularly to freeze-drying method and the freeze drying protectant of a kind of aquatic products.A kind of freeze-drying method of aquatic products; comprise the steps: 1) pretreatment of aquatic products: aquatic products are cleaned, stripping and slicing reject fats portion; the freeze drying protectant A of 5% 10% is added after draining away the water; add the freeze drying protectant B of 2.5% 5.5% after standing 10 15 minutes, stand 5 20 minutes；2) precooling: precooling 15 20 minutes at pretreated aquatic products are placed on 25 to 30 DEG C；3) vacuum lyophilization: finally in 28 handkerchiefs～32 handkerchiefs, vacuum lyophilization at a temperature of 35 to 45 DEG C.After employing the method, the nutritive loss after aquatic products rehydration is few, the most preferably protects the delicate flavour of aquatic products simultaneously, maintains original state of appearance.
Description
Technical field
The present invention relates to the processing technique field of aquatic products, particularly to the lyophilization of a kind of aquatic products
Method and freeze drying protectant.
Background technology
Vacuum Freezing & Drying Technology is in relatively low temperature (-10 DEG C～-50 DEG C) by wet stock or solution
Under be frozen into solid-state, then make moisture therein directly rise without liquid under vacuum (1.3～13 handkerchief)
China becomes gaseous state, finally makes the dry technology of material dewatering.
Aquatic products are due to its unique flavor, containing nutrient substance such as richs in protein, but these nutrition
Material is under the high temperature conditions, it is easy to change, and causes food apoilage.And aquatic product low temperature
Dehydration process technology can preferably keep the original quality of aquatic products.Through Vacuum Freezing & Drying Technology
Processing can improve the quality of aquatic products, extends the shelf-life of product, conveniently transports for long-distance, preserves and disappear
Take.But, still keep original delicate flavour and outward appearance after how making the aquatic products rehydration after lyophilization,
And reduce the loss of the nutrient substance such as protein, remain a difficult problem.
Summary of the invention
The present invention provides the freeze-drying method of a kind of aquatic products, after employing the method after aquatic products rehydration
Nutritive loss few, simultaneously the most preferably protect the delicate flavour of aquatic products, maintain original outward appearance shape
Condition.
The present invention also provides for the freeze drying protectant that this freeze-drying method a kind of uses.
The technical solution adopted for the present invention to solve the technical problems is:
The freeze drying protectant of a kind of aquatic products, it is characterised in that this freeze drying protectant is by A agent and B agent
Composition, wherein A agent is Bamboo vinegar solution, and B agent is sucrose, trehalose, glycerol, mannitol and chitosan
Mixture, be in terms of 100% by the gross weight of B agent, wherein sucrose account for 8%, glycerol 22-25%,
Mannitol 20-22%, chitosan 12-15%, surplus is trehalose.
The freeze-drying method of a kind of aquatic products, comprises the steps: 1) pretreatment of aquatic products: will
Aquatic products cleaning, stripping and slicing also reject fats portion, add the frozen-dried protective of 5%-10% after draining away the water
Agent A, adds the freeze drying protectant B of 2.5%-5.5% after standing 10-15 minute, stand 5-20 and divide
Clock；2) precooling: pretreated aquatic products are placed on precooling 15-20 at-25 to-30 DEG C and divide
Clock；3) vacuum lyophilization: finally at 28 handkerchiefs～32 handkerchiefs, vacuum is cold at a temperature of-35 to-45 DEG C
Lyophilizing is dry.
Described aquatic products are Trichiurus haumela, squid or shellfish.
Step 1) in, the addition of freeze drying protectant A is 8%.
Step 1) in, the addition of freeze drying protectant B is 4-5.5%.
The protective effect of sugar is relevant with the kind of protein, and sucrose and trehalose in disaccharide are to study
Maximally effective protective agent many, that be also well recognized as.Wherein sucrose to stop secondary protein structure change,
During frozen dried and the stretching, extension of storage period internal protein polypeptide chain and gathering play remarkable effect.With
Sucrose is compared, and the vitrification point of trehalose is higher, and hygroscopicity is lower.
Chitosan is chitinous deacetylation product, is a kind of to have multiple physics and physiological function
Polysaccharose substance, result of study display chitosan has the effect of suppression lipid oxidation, and this presses down
Make of relevant with the kind of chitosan (viscosity or molecular size range) and content.Natural as one
Polysaccharose substance, chitosan has organizational composition, antioxidation and the functional characteristic such as antibacterial.
On the one hand mannitol form one layer of protection shell on aquatic products surface, on the other hand can double as egg
The freeze drying protectant of white matter.
Glycerol is conducive to lock water and the moisturizing on aquatic products surface, after can being prevented effectively from aquatic products lyophilization
Deformation and the loss of flavor substance.
Described Bamboo vinegar solution is the vaporization liquid product after cooling that bamboo wood high-temperature heating decomposes, Bamboo vinegar solution
Be make charcoal with bamboo wood during, collect the gas that produces in pyrolytic of bamboo wood, and by this gas
Body cools down the liquid substance obtained at normal temperatures, and the collection of Bamboo vinegar solution should be in the throat temperature of charcoal kiln
It is to carry out between 80 DEG C～150 DEG C.The Bamboo vinegar solution of thick extraction is coffee-like, has the smell of burning and tart flavour, becomes
In point, 80%-90% is water, and acetic acid accounts for 3%, and tar accounts for 1%, and other still have multiple organic principle,
Including carboxylic acids 6 kinds, aromatic rings class 19 kinds, aldehydes 2 kinds, ketone 16 kinds, esters 7 kinds,
Alcohol and ethers 4 kinds etc..After the Bamboo vinegar solution slightly extracted is stood 3-6 month, it is affected by gravity, Bamboo vinegar
Liquid is divided into three layers, and the heaviest tar is at the bottom, and centre is Bamboo vinegar water, and upper strata is tar light oil.Take
After middle Bamboo vinegar water distills for several times, color from light yellow is changed into transparent Bamboo vinegar solution.
The invention has the beneficial effects as follows:
A) the freeze drying protectant composition in the present invention is natural, can preferably protect aquatic products delicate flavour,
Maintain original state of appearance, decrease the loss of the nutrient substance such as protein, quality characteristic after rehydration
Change less；
B) process of precooling, can make that dried aquatic products hold its shape and color is basically unchanged；
C) under low pressure vacuum lyophilization, processed aquatic products are difficult to oxidation deterioration, the most permissible
Antibacterial generates in suppression, extends the shelf life；
D) rehydration is good, and lyophilizing aquatic products can absorb water rapidly the state before being reduced into lyophilizing.
Detailed description of the invention
Below by specific embodiment, technical scheme is described in further detail.Should
Working as understanding, the enforcement of the present invention is not limited to the following examples, any shape being the present invention
Accommodation and/or change in formula fall within scope.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, are used
Equipment and raw material etc. are all commercially available or commonly used in the art.Method in following embodiment,
If no special instructions, the conventional method of this area it is.
Embodiment 1-4:
The freeze-drying method of a kind of aquatic products, specifically comprises the following steps that
1) pretreatment of aquatic products: cleaned by aquatic products, stripping and slicing reject fats portion, drains away the water
The freeze drying protectant A of rear addition 8%, adds the freeze drying protectant B of 4% after standing 10-15 minute,
Stand 5-20 minute；
2) precooling: pretreated aquatic products are placed on precooling 15-20 at-25 to-30 DEG C
Minute；
3) vacuum lyophilization: finally at 28 handkerchiefs～32 handkerchiefs, vacuum is cold at a temperature of-35 to-45 DEG C
Lyophilizing is dry.
Freeze drying protectant is made up of with B agent A agent, and wherein A agent is Bamboo vinegar solution, B agent be sucrose,
The mixture of trehalose, glycerol, mannitol and chitosan, concrete proportioning is shown in Table 1.
The proportioning (g) of table 1 freeze drying protectant B agent
| Embodiment | 1 | 2 | 3 | 4 |
| Sucrose | 8 | 8 | 8 | 8 |
| Glycerol | 22 | 24 | 25 | 25 |
| Mannitol | 22 | 20 | 20 | 20 |
| Chitosan | 15 | 15 | 15 | 12 |
| Trehalose | 33 | 33 | 32 | 35 |
Embodiment 5:
The freeze-drying method of a kind of aquatic products, specifically comprises the following steps that
1) pretreatment of aquatic products: cleaned by aquatic products, stripping and slicing reject fats portion, adds after draining away the water
Enter the freeze drying protectant A of 5%, add the freeze drying protectant B of 2.5% after standing 10 minutes, stand
100 minutes；Freeze drying protectant B agent uses the formula of embodiment 4.
2) precooling: pretreated aquatic products are placed on precooling 20 minutes at-25 to-30 DEG C；
3) vacuum lyophilization: finally at 28 handkerchiefs～32 handkerchiefs, vacuum freezing is done at a temperature of-35 to-45 DEG C
Dry.
Embodiment 6:
The freeze-drying method of a kind of aquatic products, specifically comprises the following steps that
1) pretreatment of aquatic products: cleaned by aquatic products, stripping and slicing reject fats portion, adds after draining away the water
Enter the freeze drying protectant A of 10%, add the freeze drying protectant B of 5.5% after standing 15 minutes, stand
20 minutes；Freeze drying protectant B agent uses the formula of embodiment 4.
2) precooling: pretreated aquatic products are placed on precooling 15 minutes at-25 to-30 DEG C；
3) vacuum lyophilization: finally at 28 handkerchiefs～32 handkerchiefs, vacuum freezing is done at a temperature of-35 to-45 DEG C
Dry.
Embodiment 7:
The freeze-drying method of a kind of aquatic products, specifically comprises the following steps that
1) pretreatment of aquatic products: cleaned by aquatic products, stripping and slicing reject fats portion, adds after draining away the water
Enter the freeze drying protectant A of 8%, add the freeze drying protectant B of 4% after standing 10-15 minute, stand
15 minutes；Freeze drying protectant B agent uses the formula of embodiment 4.
2) precooling: pretreated aquatic products are placed on precooling 15 minutes at-25 to-30 DEG C；
3) vacuum lyophilization: finally at 28 handkerchiefs～32 handkerchiefs, vacuum freezing is done at a temperature of-35 to-45 DEG C
Dry.
The present invention is that raw material is tested with fresh Trichiurus haumela (cutting process), to raw material through above-mentioned cold
Lyophilizing drying process, record freeze-drying prods organoleptic quality and measure product reconstitution rate, shrinkage factor, whiteness,
Freshness and texture index.Above-mentioned parameter is evaluated with the form of marking, and each index is divided into third gear,
Be divided into 1-3 to divide, 4-6 divides, 7-9 divides, and mark the highest expression index is the best, the results are shown in Table 2.Comparison
Example select without freeze drying protectant process Trichiurus haumela section directly carry out step 3) vacuum lyophilization at
Reason.
Table 2
| Embodiment | 1 | 2 | 3 | 4 | 5 | 6 | 7 | Reference examples |
| Scoring amounts to | 50.8 | 49.6 | 51.8 | 50.9 | 48.8 | 51.0 | 50.2 | 31.8 |
After lyophilizing, the color and luster without the Trichiurus haumela section of freeze drying protectant process is pale, opaque, water
Product original frame structure contraction distortion is more obvious, elastic poor；What lyophilised protective agent processed freezes
Solid carbon dioxide product sensory quality is substantially improved, and color and luster entire body is pure white, and organizational structure keeps good, receives
Contract less.The total volatile basic nitrogen that detects of aquatic products that lyophilised protective agent processes less than 5mg/g,
Nutrient substance runs off less.The freeze drying protectant of this formula preferably improves the form of aquatic products, face
The organoleptic qualities such as normal complexion quality, decrease again the loss of nutrient substance, improve the guarantor of lyophilizing aquatic products
Tibetan property, will can be used for the lyophilization of aquatic products.
Embodiment described above is the one preferably scheme of the present invention, not appoints the present invention
What pro forma restriction, also has other on the premise of without departing from the technical scheme described in claim
Variant and remodeling.
Claims (2)
1. the freeze-drying method of aquatic products, it is characterised in that specifically comprise the following steps that
1) pretreatment of aquatic products: cleaned by aquatic products, stripping and slicing reject fats portion, adds the freeze drying protectant A of 8% after draining away the water, after standing 10-15 minute, the freeze drying protectant B of addition 4%, stands 5-20 minute；
Wherein freeze drying protectant A is Bamboo vinegar solution, and freeze drying protectant B is the mixture of sucrose, trehalose, glycerol, mannitol and chitosan, is in terms of 100% by the gross weight of B agent, wherein sucrose account for 8%, glycerol 25%, mannitol 20%, chitosan 15%, trehalose 32%；
2) precooling: pretreated aquatic products are placed on precooling 15-20 minute at-25 to-30 DEG C；
3) vacuum lyophilization: finally in 28 handkerchiefs～32 handkerchiefs, vacuum lyophilization at a temperature of-35 to-45 DEG C.
The freeze-drying method of aquatic products the most according to claim 1, it is characterised in that: described aquatic products are Trichiurus haumela, squid or shellfish.
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| CN201410197168.6A CN103960341B (en) | 2014-05-09 | 2014-05-09 | The freeze-drying method of a kind of aquatic products and freeze drying protectant |
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| CN201410197168.6A CN103960341B (en) | 2014-05-09 | 2014-05-09 | The freeze-drying method of a kind of aquatic products and freeze drying protectant |
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| JP6529159B2 (en) * | 2015-05-11 | 2019-06-12 | 日本ジフィー食品株式会社 | Lyophilized food and method for producing the same |
| CN106387014A (en) * | 2016-08-31 | 2017-02-15 | 铜陵新梦想农牧科技有限公司 | Aquatic product capable of being quickly refrigerated |
| CN106615024A (en) * | 2016-12-28 | 2017-05-10 | 广东环球水产食品有限公司 | Method for freeze drying of aquatic products and antifreezing agent |
| CN107019026B (en) * | 2017-06-24 | 2020-11-03 | 张华山 | Aquatic product freezing and fresh-keeping method |
| CN107197928B (en) * | 2017-06-24 | 2020-12-04 | 张华山 | Aquatic product freeze drying method with high rehydration rate |
| CN107751349B (en) * | 2017-12-01 | 2021-09-14 | 湖北省农业科学院农产品加工与核农技术研究所 | Freezing method for keeping quality of freshwater fish |
| CN111802440A (en) * | 2020-07-17 | 2020-10-23 | 青岛贵仕生物科技有限公司 | Fresh-keeping storage method of freeze-dried marine fish food |
| CN115337456B (en) * | 2022-08-08 | 2023-09-15 | 科凯(南通)生命科学有限公司 | High permeability solution and application thereof |
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| CN103609657A (en) * | 2013-11-04 | 2014-03-05 | 徐鑫 | Natural preservative for fresh fishes |
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| JP2557784B2 (en) * | 1993-03-30 | 1996-11-27 | 雪印乳業株式会社 | Dry meat product and manufacturing method thereof |
| KR20040044059A (en) * | 2002-11-21 | 2004-05-27 | 정윤화 | A process for producing seefoods using herbs and chitosan |
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| CN103609657A (en) * | 2013-11-04 | 2014-03-05 | 徐鑫 | Natural preservative for fresh fishes |
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| Title |
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| 冻干马鲛鱼调理品前处理工艺的优化;方榕辉;《安徽农学通报》;20121231;第18卷(第19期);第182-184页 * |
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Application publication date: 20140806 Assignee: Haikou Cheng Zhi Hongyun Food Co., Ltd. Assignor: Guangdong Huanqiu Aquatic Food Co., Ltd. Contract record no.: 2018440000101 Denomination of invention: Freeze drying method for aquatic products and freeze drying protecting agent Granted publication date: 20161005 License type: Common License Record date: 20180813 Application publication date: 20140806 Assignee: Zhanjiang Huanqiu aquatic product Co., Ltd. Assignor: Guangdong Huanqiu Aquatic Food Co., Ltd. Contract record no.: 2018440000102 Denomination of invention: Freeze drying method for aquatic products and freeze drying protecting agent Granted publication date: 20161005 License type: Common License Record date: 20180813 |