CN104013029A - Instant fresh sea cucumber product and preparation method thereof - Google Patents

Instant fresh sea cucumber product and preparation method thereof Download PDF

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Publication number
CN104013029A
CN104013029A CN 201410280813 CN201410280813A CN104013029A CN 104013029 A CN104013029 A CN 104013029A CN 201410280813 CN201410280813 CN 201410280813 CN 201410280813 A CN201410280813 A CN 201410280813A CN 104013029 A CN104013029 A CN 104013029A
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sea cucumber
cucumber
fresh
instant
fresh sea
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CN 201410280813
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Chinese (zh)
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CN104013029B (en )
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焦健
邵俊杰
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大连海晏堂生物有限公司
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, 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 belongs to the field of processing and preparing health-care foods and particularly discloses an instant fresh sea cucumber product and a preparation method thereof. The method specifically comprises the following steps: carrying out high vacuum package and heating twice on a raw material sea cucumber; and thoroughly cleaning the sea cucumber by an aqueous solution of the sea cucumber obtained by the first-time heating. The product is simple in production process, easy to expand scale production, easy to control technological conditions and stable and easy to control the quality, retains the taste and the delicate flavor of fresh sea cucumber without adding any substances and contains abundant substances such as fatty acids, wherein the content of grease substances is greater than or equal to 1.0%, so that not only the taste of the fresh sea cucumber satisfied during eating, but also the nutrition of the fresh sea cucumber can be retained to the maximum extent with a good digestive absorption effect of the collagen component. Therefore, the nutrition of the instant sea cucumber is relatively comprehensive and the instant sea cucumber is relatively well accepted by people.

Description

一种即食鲜海参制品及其制备方法 An instant articles and methods of fresh sea cucumber

技术领域 FIELD

[0001] 本发明主要涉及保健食品加工领域,具体涉及一种即食鲜海参制品及其制备方法。 [0001] The present invention relates to health food processing, and in particular relates to an instant articles and methods of fresh sea cucumber.

背景技术 Background technique

[0002] 海参在我国居有着悠久的食用历史,人们将其视为滋补珍品。 [0002] The edible sea cucumber has a long history in our country home, people will be treated as nourishing treasures. 随着海参市场的开发,各种海参产品相继出现,包括即食海参、干海参等相继推出。 With the development of sea cucumber market, a variety of sea cucumber products have appeared, including instant sea cucumber, dried sea cucumber has been introduced. 海参的营养结构较为丰富,在高蛋白,尤其是胶原蛋白的同时,还含有着大量的多糖以及脂质类成分,这些成分的含量高低对海参滋补价值的影响是较为明显的。 Sea cucumber abundant nutritional structure, the high protein, especially collagen while, also contains a large number of lipid and polysaccharide components, these components affect the content of the level of the sea cucumber nourishing value is more obvious. 这些成分在目前的海参产品加工过程中,利用程度很低,大部分小分子成分都随着加工过程而流失殆尽。 These components in the current sea cucumber product processing, utilization is very low, most of the components are small molecules with the process and have been depleted. 这对于海参来说,是开发利用上的一种缺失和遗憾。 This sea cucumber, it is a regret on missing and exploited.

[0003] 鲜活海参毋庸置疑,是海参全营养的代表,最大限度的进行鲜活海参的开发利用,在海参深加工行业是一种极大的开发创新。 [0003] There is no doubt fresh sea cucumber, sea cucumber is representative of the whole nutrition to maximize the development and utilization of fresh sea cucumber, sea cucumber processing industry is a great development and innovation. 市场需要一种将鲜活海参经过科学合理的加工制作的即食海参全营养保存的新品。 A fresh sea cucumber market needs through scientific and rational manufacture of instant sea cucumber saved whole new nutrition.

发明内容 SUMMARY

[0004] 本发明就是针对鲜活海参进行开发,经过对原料海参进行两次高度真空包装和加热的过程、将第一次加热后所得的海参自身的水溶液对海参进行彻底清洗的方法。 [0004] The present invention has been developed for fresh sea cucumber, sea cucumber raw material after vacuum packaging and twice the height of the heating process, the first resulting solution was heated cucumber sea cucumber itself thorough cleaning method. 再通过对工艺参数的精选、搭配的研究、产品嚐试和营养保留的试验,最终选定本申请的技术方案,从而生产出一种全新的即食鲜海参产品。 Through the selection of process parameters, with research, testing products to try and nutrient retention, and ultimately selected the technical solution of the present application, in order to produce a new product ready to eat fresh sea cucumber.

[0005] 本发明的一方面在于,公开一种即食鲜海参制品的制备方法,其包括以下操作步骤: [0005] In one aspect of the present invention, discloses a method for preparing fresh sea cucumber instant article, comprising the following steps:

[0006] 1、取鲜活海参,去除内脏;进行真空袋包装后,置于50〜100°C水中,保持10〜80分钟;真空包装后再加热的目的是防止海参的鲜活成分和营养,随水流失,同时,也利于后续的海参水的收集和利用。 [0006] 1, taken fresh sea cucumber, eviscerated; After vacuum packaging, placed in water 50~100 ° C, held 10~80 min; and then vacuum-packed in order to prevent heating of fresh sea cucumber composition and nutritional , with the loss of water, but also conducive to the collection and subsequent use of sea cucumber water.

[0007] 2、将步骤I加工的海参冷却后,从真空袋中取出、收集真空袋内的溶液,过滤后待用;采用的过滤方法为采用重力沉降等原理的过滤方式进行水过滤。 [0007] 2, Step I processing of sea cucumber cooled, removed from the vacuum bag, the vacuum bag was collected, filtered stand; filtering method used to employ the principle of gravitational settling filtration for water filtration and the like. 过滤的目的是去除海参水中的泥沙等杂质; The purpose is to remove sand filtration impurities such as water, sea cucumbers;

[0008] 3、用步骤2加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分;真空袋内的溶液成分为:海参本身含水量大,经过加热后,其细胞水分会被挤出,同时,海参体内的部分营养也会随之流出,其中包括氨基酸、海参多糖、海参皂甙等重要营养组分,同时,也含有海参鲜味、咸味成分。 [0008] 3, obtained in the step 2 process itself cucumber cucumber thorough cleaning solution, removing inedible portion; solution component inside the vacuum bag is: cucumber itself large water content, after heating, the cell would be squeezed water the same time, part of the body will follow the cucumber nutrient flows, including amino acids, polysaccharides sea cucumber, sea cucumber saponins and other important nutritional components, while also containing a cucumber flavor, salty component.

[0009] 4、用其清洗的目的是尽量避免鲜活海参成分的流逝,用其代替生产用水,保留鲜活海参的滋气味等。 [0009] 4, with which the object is to minimize cleaning passage of fresh sea cucumber ingredient, its use in place of process water, fresh odor retention AIDS sea cucumber and the like.

[0010] 5、将海参再次进行真空袋包装,杀菌后为成品;杀菌方式优选湿热灭菌法;本领域技术人员还可以选择其他灭菌方式。 [0010] 5, sea cucumber again vacuum packaging, sterilization of the finished product; preferably moist heat sterilization Sterilization embodiment; skilled in the art can also choose other sterilization method. [0011] 本发明所述的工艺方法对所有海参的种类都普遍适用,例如我国北方刺参,以及国外的叶瓜参等海参,在本发明所述工艺条件下,产品的最终品质均能获得较好的营养保留。 [0011] The method of process of the present invention are generally applicable to all species of sea cucumber, northern China e.g. cucumber, melon ginseng leaves and foreign sea cucumber, etc., under the process conditions of this invention, the quality of the final product can be obtained better nutrient retention. 本领域技术人员可以依据本发明实施例所列举的实例,对其进行等效替换。 Examples of embodiment of the present exemplified embodiment of skill in the art according to the present invention, its equivalents.

[0012] 对于上述所有的技术方案中,优选的情况下,步骤I中所述的加热温度为:置于70〜90°C水中,保持15〜40分钟。 [0012] For all the above technical solutions, the preferred case, the heating temperature in step I is: 70~90 ° C was placed in water, maintaining 15~40 minutes.

[0013] 对于上述所有的技术方案中,优选的情况下,步骤4中所述的杀菌为置于105〜121°C,加热8〜30分钟。 [0013] For all the above technical solutions, the preferred case, in the sterilization step 4 is disposed 105~121 ° C, heating 8~30 minutes.

[0014] 本发明的另一方面在于,公开一种即食鲜海参制品,其通过上述技术方案制备。 [0014] Another aspect of the present invention, discloses an instant fresh sea cucumber article, which is prepared by the above-described technical solutions.

[0015] 有益效果: [0015] beneficial effects:

[0016] 1.该产品保留了鲜活海参的味道和鲜味,不添加任何物质,并含有丰富的脂肪酸等物质,脂类物质含量> 1.0%,既满足了食用时具有鲜活海参的味道,还在最大限度保留了鲜活海参的营养,并做到胶原蛋白成分的较好消化吸收效果,使得即食海参的营养更全面、更能被人们所接受。 [0016] 1. The product retains the taste and flavor of fresh sea cucumber, without adding any substance, and rich in fatty acids and other substances, lipid content of> 1.0%, both to meet the taste with a fresh sea cucumber eating , still retain the maximum nutrition fresh sea cucumbers, and do better digestion and absorption of collagen ingredients, making instant sea cucumber nutrition is more comprehensive and more accepted by people.

[0017] 2.本发明所述方法制备的即食海参,相对于同类产品有易于工业化应用、工艺条件容易控制,生产成本低、脂类含量高、营养保存好、产品品质稳定易控的优点。 [0017] Preparation of the instant sea cucumber 2. The method of the present invention, compared to similar products are easy industrial application, process conditions easy to control, low production cost, high lipid content, good nutrition saving, and easy to control product quality and stability advantages.

具体实施方式 detailed description

[0018] 下述非限制性实施例可以使本领域的普通技术人员更全面地理解本发明,但不以任何方式限制本发明。 [0018] The following non-limiting examples can be made of ordinary skill in the art to more fully understand the invention, but not limit the invention in any way.

[0019] 本发明实施例1〜3所用的海参为北方刺参,实施例4〜5所用的海参为叶瓜参,均通过商业途径购买获得。 [0019] Example ~ 3 as used in the present embodiment of the invention the North sea cucumber sea cucumber, sea cucumber used in Example 4 to 5 leaf melon reference embodiment, obtained were purchased commercially.

[0020] 本发明实施例所述的脂类含量,是通过食品中脂肪的检测方法检测获得。 [0020] The lipid content in the embodiment of the present invention, is obtained by the detection method of detecting food fat.

[0021] 本发明实施例所述的胶原蛋白成分的较好消化吸收效果,是通过体内外蛋白质消化率测定法检测获得。 [0021] better digestion and absorption of the collagen composition according to embodiments of the present invention, is obtained by detecting protein digestibility in vivo assays.

[0022] 实施例1 [0022] Example 1

[0023] 1.取鲜活海参,去除内脏。 [0023] 1. Take a fresh cucumber, eviscerated.

[0024] 2.将宰杀后的海参进行真空包装后,置于50°C水中,保持80分钟。 [0024] 2. After the slaughter of sea cucumber vacuum packaging, placed in 50 ° C water, held for 80 minutes.

[0025] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After [0025] 3. Step 2 processing of sea cucumber was cooled, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 After the solution was collected in the vacuum bag, filtered and set aside.

[0026] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0026] 4. 3 process steps resulting solution cucumber cucumber itself thorough cleaning, removing inedible portion.

[0027] 5.将海参再次进行真空包装,置于105°C,加热30分钟,包装为成品。 [0027] 5. The sea cucumber again vacuum packaged and placed in 105 ° C, heated for 30 minutes, the packaging for the finished product.

[0028] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%左右,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0028] The product retains the shape and color of fresh sea cucumber, while having a high lipid content, lipid content of about 1.3%, eating fresh sea cucumber having the taste, taste good, nutrient-rich, nourishing effect is obvious, collagen better digestion and absorption of protein components.

[0029] 实施例2 [0029] Example 2

[0030] 1.取鲜活海参,去除内脏。 [0030] 1. Take a fresh cucumber, eviscerated.

[0031] 2.将宰杀后的海参进行高度真空包装后,置于70°C水中,保持60分钟。 After [0031] 2. The sea cucumber slaughtered for high vacuum, placed in 70 ° C water for 60 minutes.

[0032] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After [0032] 3. Step 2 processing of sea cucumber was cooled, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 After the solution was collected in the vacuum bag, filtered and set aside.

[0033] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0033] 4. 3 process steps resulting solution cucumber cucumber itself thorough cleaning, removing inedible portion.

[0034] 5.将海参再次进行高度真空包装,置于110°C,加热20分钟,包装为成品。 [0034] 5. The high vacuum packing cucumbers again, placed in 110 ° C, heated for 20 minutes into a finished package.

[0035] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.2%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0035] The product retains the shape and color of fresh sea cucumber, while having a high lipid content, lipid content 1.2%, having a fresh taste when eaten sea cucumber, taste good, nutrient-rich, nourishing effect is obvious, collagen better digestion and absorption components.

[0036] 实施例3 [0036] Example 3

[0037] 1.取鲜活海参,去除内脏。 [0037] 1. Take a fresh cucumber, eviscerated.

[0038] 2.将宰杀后的海参进行高度真空包装后,置于80°C水中,保持40分钟。 After [0038] 2. The sea cucumber slaughtered for high vacuum, placed in 80 ° C water for 40 minutes.

[0039] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After [0039] 3. Step 2 processing of sea cucumber was cooled, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 After the solution was collected in the vacuum bag, filtered and set aside.

[0040] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0040] 4. 3 process steps resulting solution cucumber cucumber itself thorough cleaning, removing inedible portion.

[0041] 5.将海参再次进行高度真空包装,置于115°C,加热17分钟,包装为成品。 [0041] 5. The high vacuum packing cucumbers again, placed in 115 ° C, heated for 17 minutes into a finished package.

[0042] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0042] The product retains the shape and color of fresh sea cucumber, while having a high lipid content, lipid content of 1.3%, have a fresh taste when eaten sea cucumber, taste good, nutrient-rich, nourishing effect is obvious, collagen better digestion and absorption components.

[0043] 实施例4 [0043] Example 4

[0044] 1.取鲜活海参,去除内脏。 [0044] 1. Take a fresh cucumber, eviscerated.

[0045] 2.将宰杀后的海参进行高度真空包装后,置于90°C水中,保持30分钟。 After [0045] 2. The sea cucumber slaughtered for high vacuum, placed in 90 ° C water for 30 minutes.

[0046] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After [0046] 3. Step 2 processing of sea cucumber was cooled, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 After the solution was collected in the vacuum bag, filtered and set aside.

[0047] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0047] 4. 3 process steps resulting solution cucumber cucumber itself thorough cleaning, removing inedible portion.

[0048] 5.将海参再次进行高度真空包装,置于120°C,加热15分钟,包装为成品。 [0048] 5. The high vacuum packing cucumbers again, placed in 120 ° C, heated for 15 minutes, the packaging for the finished product.

[0049] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.2%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0049] The product retains the shape and color of fresh sea cucumber, while having a high lipid content, lipid content 1.2%, having a fresh taste when eaten sea cucumber, taste good, nutrient-rich, nourishing effect is obvious, collagen better digestion and absorption components.

[0050] 实施例5 [0050] Example 5

[0051] 1.取鲜活海参,去除内脏。 [0051] 1. Take a fresh cucumber, eviscerated.

[0052] 2.将宰杀后的海参进行高度真空包装后,置于100°C水中,保持20分钟。 After [0052] 2. The sea cucumber slaughtered for high vacuum, placed in 100 ° C water for 20 minutes.

[0053] 3.将步骤2加工的海参冷却后,从真空袋中取出。 After [0053] 3. Step 2 processing of sea cucumber was cooled, removed from the vacuum bag. 收集真空袋内的溶液,过滤后,待用。 After the solution was collected in the vacuum bag, filtered and set aside.

[0054] 4.用步骤3加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分。 [0054] 4. 3 process steps resulting solution cucumber cucumber itself thorough cleaning, removing inedible portion.

[0055] 5.将海参再次进行高度真空包装,置于121°C,加热8分钟,包装为成品。 [0055] 5. The high vacuum packing cucumbers again, placed in 121 ° C, heated for 8 minutes, and the finished package.

[0056] 本品保留了鲜活海参的形状和颜色,同时具有脂类含量高,脂类含量1.3%,食用时具有鲜活海参的味道,口感极佳、营养丰富、滋补效果明显,胶原蛋白成分的较好消化吸收效果。 [0056] The product retains the shape and color of fresh sea cucumber, while having a high lipid content, lipid content of 1.3%, have a fresh taste when eaten sea cucumber, taste good, nutrient-rich, nourishing effect is obvious, collagen better digestion and absorption components.

Claims (5)

  1. 1.一种即食鲜海参制品的制备方法,其特征在于:其包括以下操作步骤: ①取鲜活海参,去除内脏;进行真空袋包装后,置于50~100°C水中,保持10~80分钟; ②将步骤①加工的海参冷却后,从真空袋中取出、收集真空袋内的溶液,过滤后待用; ③用步骤②加工所得的海参自身的溶液将海参进行彻底清洗,去除不可食用部分; ④将步骤③所得海参再次进行真空袋包装、杀菌后为成品。 1. A method for the preparation of fresh sea cucumber instant product, characterized in that: it comprises the following operations: ① From taking fresh sea cucumber, eviscerated; After vacuum packaging, placed in 50 ~ 100 ° C in water for 10 ~ 80 min; step ① ② after cooling cucumber processing, removed from the vacuum bag, the vacuum bag was collected, filtered stand; ③ ② the step of processing the resulting solution itself cucumber cucumber thorough cleaning, removing inedible section; ④ the resultant sea cucumber step ③ vacuum packaging again after the sterilization is finished.
  2. 2.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的海参的种类为刺参或叶瓜参。 2. The method for preparing instant fresh sea cucumber article according to claim 1, wherein: the type of the sea cucumber is a sea cucumber or melon leaf reference.
  3. 3.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的步骤①中所述的加热温度为:置于50~80°C水中,保持40~80分钟。 Preparation of fresh sea cucumber instant article according to claim 1, wherein: ① the step of heating the temperature is: placed in the water 50 ~ 80 ° C, for 40 to 80 minutes.
  4. 4.如权利要求1所述的即食鲜海参制品的制备方法,其特征在于:所述的步骤④中所述的杀菌为置于105~121°C,加热8~30分钟。 4. The method for preparing instant fresh sea cucumber article according to claim 1, wherein: said step ④ is disposed in the sterilization 105 ~ 121 ° C, for 8 to 30 minutes.
  5. 5.如权利要求1所述方法制备的即食鲜海参制品。 Fresh sea cucumber instant article as claimed in claim 1 The method of preparation.
CN 201410280813 2014-06-20 2014-06-20 An instant articles and methods of fresh sea cucumber CN104013029B (en)

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CN101773260A (en) * 2009-06-30 2010-07-14 青岛科技大学;中国海洋大学 Method for producing collagen-stabilized instant sea cucumbers
CN102078011A (en) * 2010-12-13 2011-06-01 蓬莱京鲁渔业有限公司 Method for preparing instant sea cucumber capable of being stored at normal temperature
CN103040021A (en) * 2012-12-29 2013-04-17 青岛安芙兰生物科技有限公司 Novel processing technology for instant sea cucumbers
CN103070418A (en) * 2013-01-23 2013-05-01 大连先先食品有限公司 Natural sea cucumber and processing method thereof
CN103610120A (en) * 2013-11-22 2014-03-05 大连爱冬水产食品有限公司 Preparation method of bottled primary-taste ready-to-eat trepang

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1475158A (en) * 2002-08-15 2004-02-18 大连轻工业学院 Instant sea cucumbus food and its preparation method
CN101773260A (en) * 2009-06-30 2010-07-14 青岛科技大学;中国海洋大学 Method for producing collagen-stabilized instant sea cucumbers
CN102078011A (en) * 2010-12-13 2011-06-01 蓬莱京鲁渔业有限公司 Method for preparing instant sea cucumber capable of being stored at normal temperature
CN103040021A (en) * 2012-12-29 2013-04-17 青岛安芙兰生物科技有限公司 Novel processing technology for instant sea cucumbers
CN103070418A (en) * 2013-01-23 2013-05-01 大连先先食品有限公司 Natural sea cucumber and processing method thereof
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