CN104286802A - Method for preparing swim bladder seafood seasoning - Google Patents
Method for preparing swim bladder seafood seasoning Download PDFInfo
- Publication number
- CN104286802A CN104286802A CN201410581797.9A CN201410581797A CN104286802A CN 104286802 A CN104286802 A CN 104286802A CN 201410581797 A CN201410581797 A CN 201410581797A CN 104286802 A CN104286802 A CN 104286802A
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- Prior art keywords
- air bladder
- enzymolysis
- seasoning
- weight
- enzyme
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- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Abstract
The invention relates to a method for preparing swim bladder seafood seasoning. The seasoning is prepared by implementing the following steps: taking dried swim bladder as a raw material; after washing and smashing, soaking the swim bladder, processing with ultrasonic waves and adding water to obtain swim bladder seriflux; adding papayotin into the seriflux for controlled enzymolysis; killing enzyme utilizing enzymatic liquid first and adding activated carbon for carbon removal; adding salt, gourmet powder, Disodium 5'-ribonucleotide and potassium sorbate into the filtrate obtained by filtering with filter clothaccording to certain proportion to obtain seasoning liquid; packaging the seasoning liquid into different bottles to obtain liquid state seasoning finished products or performing spray drying on the seasoning liquid to obtain powdery seasoning. The method provided by the invention is reasonable in technology, easy to control during reaction process, short in preparation time and suitable for large-scale industrialized production; the swim bladder seasoning prepared by the method is rich in natural seafood flavor, intense in fragrance, rich in nutrition and easy to digest and absorb by human body.
Description
Technical field
The present invention relates to flavoring or fumet or seasoning matter, particularly a kind of preparation method of air bladder seafood condiment.
Background technology
Flavoring, also claims seasoning matter, refers to and is used to add the food composition being used for improving taste in other foods on a small quantity.Divide from technological means, mostly be natural flavouring, such as: salt, soya-bean oil, sugar, anise; ; Now the multiplex purpose compound flavour enhancer material of compatriots, such as: monosodium glutamate, chickens' extract, chicken powder.Along with growth in the living standard, everybody not only requires to improve taste to the use of flavoring, and can increase nutrition, and therefore auxotype natural flavouring becomes the tight demand of people.
In China, edible air bladder has long history, and air bladder is not only banquet famous dish, also has suitable tonic effect and medical value, as nourishing yin and nourishing blood, hemostasis enrich blood, tonifying kidney and benefiting sperm.In medicinal, " book on Chinese herbal medicine newly organized " carries: fish glue is thick, and enter kidney and mend essence, probably property is greasy stagnant, adds ginseng, and capable of wherein with gas, then essence is more prebiotic, and without cementing fraud also.Modern study shows: the main nutrient composition of air bladder is protein, content is generally between 76.28% ~ 79.28%, the fat of 0.17% ~ 4.34%, the moisture of 17.95% ~ 20.86% and ash composition (the section Zhenhua etc. of 0.25% ~ 0.99%, " Analysis of Nutritive Composition of several air bladder and evaluation ", food research and development, 2007.28(10): 62 ~ 65), as can be seen here, air bladder is a kind of desirable high protein and low fat food.And at present, air bladder, except for except dish-cooking, commercially almost only has dried product.People will consume a large amount of time and efforts and cook when edible air bladder; In addition, the long high-temperature process of air bladder is also unfavorable for the reservation of nutritional labeling.
Summary of the invention
In order to the deficiency overcoming single, the edible trouble of prior art air bladder product, high-temperature process nutrition is easily run off, the invention provides the preparation method of a kind of rational technology, easy controlled operation, time of producing short air bladder seafood condiment, the air bladder seafood condiment adopting the method to produce has strong natural seafood sense of taste, fragrance is abundant, abundant, be of high nutritive value, human body absorption easy to digest.
The technical solution adopted for the present invention to solve the technical problems is: a kind of preparation method of air bladder seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0 ~ 8.0, under control temperature 40 DEG C ~ 60 DEG C conditions, add papain, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 DEG C ~ 100 DEG C ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle, then carry out sterilization treatment by predetermined weight, wherein, it is 100 ~ 135 DEG C that sterilising temp controls, and sterilization time 1 ~ 20min, namely obtains aqueous air bladder seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (7) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition control is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdery air bladder seafood condiment finished product.
The present invention is that to choose dry air bladder be raw material, through cleaning, carry out bubble with water after fragmentation, through ultrasonic wave process, then after adding water, smash to pieces, pulling an oar, add papain carry out control enzyme enzymolysis, enzymolysis liquid goes out and adds active carbon after enzyme and carry out the de-clarification of carbon, after filter-cloth filtering filtered fluid; Filtered fluid adds salt, monosodium glutamate, flavour nucleotide disodium, potassium sorbate in proportion, and obtained baste, this baste sub-bottle packaging obtains aqueous air bladder seafood condiment or baste carried out spraying dry and obtains powdery air bladder seafood condiment.Present invention employs ultrasonic technology and biology enzyme control degradation technology carries out Combined Processing to air bladder, wherein, when ultrasonic wave is propagated in media as well, fuel factor, mechanical effect or cavitation effect can be produced, utilize ultrasonic wave Treatment Effects can break up air bladder tissue and cell membrane, fish maw protein is fully come out, be namely conducive to biology enzyme and protein contacts, thus raising enzymolysis efficiency, the dipping pretreatment time of air bladder can be shortened again; The degraded of biology enzyme to fish maw protein has the selective and selectivity of height, and action condition is gentle, and course of reaction easily controls; Preparation method rational technology of the present invention, is applicable to large-scale industrial production; Rich in protein in air bladder is converted into the amino acids small molecular protein of human body absorption easy to digest by biology enzyme, the air bladder seafood condiment prepared after allotment has strong natural seafood sense of taste, fragrance is abundant, nutritious, instant, be applicable to go with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dip in food etc.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
embodiment 1
A preparation method for air bladder seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, and break process frustillatum after cleaning is for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 30 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 45 minutes; Wherein, the consumption of described drinking water is 5 times of drying air bladder weight; Described ultrasonic intensity controls at 750 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 20 times, and control rotating speed is 12000rpm, carries out smashing to pieces, pulling an oar process 6 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 6.0, add papain under control temperature 50 DEG C of conditions, constant temperature enzymolysis 3 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 2% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 90 DEG C of ferment treatment 30 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 3% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 2%, 15% salt, the flavour nucleotide disodium of 0.2%, the potassium sorbate of 0.08%, dissolve and stir, obtaining baste;
(8) finished product
The baste obtained in step (7) is sent into press spray drying tower, carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 220 DEG C, and outlet temperature is 83 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 9Pa; Powdery seasonings is packed by 20g/, obtains powdery air bladder seafood condiment finished product.
Preparation method rational technology, the action condition of the air bladder seafood condiment of the present embodiment are gentle, course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production; The air bladder seafood condiment adopting the preparation method of the present embodiment to obtain has strong natural seafood sense of taste, and fragrance is abundant, nutritious, human body absorption easy to digest, instant, is applicable to go with rice or bread, cold and dressed with sauce, the cooking, or the taste that salts down, dips in food etc.
embodiment 2
A preparation method for air bladder seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 80 minutes; Wherein, the consumption of described drinking water is 8 times of drying air bladder weight; Described ultrasonic intensity controls at 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 10 times, and control rotating speed is 16000rpm, carries out smashing to pieces, pulling an oar process 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 8.0, add papain under control temperature 40 DEG C of conditions, constant temperature enzymolysis 10 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 100 DEG C of ferment treatment 10 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 1%, 25% salt, the flavour nucleotide disodium of 0.1%, the potassium sorbate of 0.99%, dissolve and stir, obtaining baste;
(8) finished product
The baste obtained in step (7) is sent into press spray drying tower, carries out spraying dry, obtained powdery seasonings; Wherein, spray drying condition is: inlet temperature is 200 DEG C, and outlet temperature is 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8Pa; Powdery flavouring 30g/ is packed, obtains powdery air bladder seafood condiment finished product.
Preparation method rational technology, the action condition of the air bladder seafood condiment of the present embodiment are gentle, course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production.
embodiment 3
A preparation method for air bladder seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, and break process frustillatum after cleaning is for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 minutes; Wherein, the consumption of described drinking water is 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 60 times, and control rotating speed is 8000rpmrpm, carries out smashing to pieces, pulling an oar process 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0, add papain under control temperature 60 DEG C of conditions, constant temperature enzymolysis 1 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 DEG C of ferment treatment 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 3%, 5% salt, the flavour nucleotide disodium of 0.3%, the potassium sorbate of 0.05%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle by 250g/ bottle, then send into autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, control sterilising temp 100 DEG C, sterilization time 20min, namely obtains aqueous air bladder seafood condiment finished product after cooling.
embodiment 4
A preparation method for air bladder seafood condiment, through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 40 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 60 minutes; Wherein, the consumption of described drinking water is 7 times of drying air bladder weight; Described ultrasonic intensity controls at 720 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into high-speed tissue mashing machine, then is added the water of air bladder weight 20 times, and control rotating speed is 10000rpm, carries out smashing to pieces, pulling an oar process 9 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.5, add papain under control temperature 45 DEG C of conditions, constant temperature enzymolysis 6 hours, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 2.2% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 95 DEG C of ferment treatment 35 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 2% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 1.5%, 20% salt, the flavour nucleotide disodium of 0.15%, the potassium sorbate of 0.57%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle by 300g/ bottle, then send into autoclave sterilizer and sterilization treatment is carried out to bottle-packaging solution, wherein, control sterilising temp 135 DEG C, sterilization time 1min, obtains aqueous air bladder seafood condiment finished product.
The preparation method rational technology of the air bladder seafood condiment of the present embodiment is advanced, and action condition is gentle, and course of reaction easily controls, and the time of producing is short, is applicable to large-scale industrial production; The air bladder seafood condiment adopting this preparation method to obtain has strong natural seafood sense of taste, and fragrance is abundant, nutritious, human body absorption easy to digest, instant.
Claims (1)
1. a preparation method for air bladder seafood condiment, is characterized in that: through following process steps:
(1), the choosing and process of raw material
Choosing without insect pest, without the drying air bladder gone mouldy is raw material, carries out conventional break process after cleaning, for subsequent use;
(2), immersion, ultrasonic wave process
Adopt drinking water to soak 5 ~ 50 minutes in the drying air bladder after break process in step (1), pull out, drain well, ultrasonic wave process 10 ~ 80 minutes; Wherein, the consumption of described drinking water is 3 ~ 8 times of drying air bladder weight; Described ultrasonic intensity controls at 700 ~ 800 watts/liter;
(3), slurrying
The air bladder taken in step (2) after ultrasonic wave process is sent into tissue mashing machine, then is added the water of air bladder weight 10 ~ 60 times, and control rotating speed is 8000rpm ~ 16000rpm, carries out smashing to pieces, pulling an oar process 5 ~ 10 minutes, obtained air bladder slurries;
(4), enzymolysis
Take air bladder slurries obtained in step (3), regulate Ph value 5.0 ~ 8.0, under control temperature 40 DEG C ~ 60 DEG C conditions, add papain, constant temperature enzymolysis 1 ~ 10 hour, obtained air bladder enzymolysis liquid; Wherein, the use enzyme amount of described papain is 1 ~ 4% of air bladder dry weight;
(5) go out enzyme
Air bladder enzymolysis liquid obtained in step (4) is heated to 80 DEG C ~ 100 DEG C ferment treatment 10 ~ 45 minutes of carrying out going out, obtains the air bladder enzymolysis liquid of enzyme-deactivating;
(6) carbon takes off, filters
Active carbon air bladder enzymolysis liquid after the enzyme-deactivating of gained in step (5) being added its weight 1 ~ 5% carries out the de-clarification of carbon, then carries out filter-cloth filtering, obtains enzymolysis filtered fluid;
(7) allocate
Weigh the enzymolysis filtered fluid of gained in step (6), add in this enzymolysis filtered fluid the monosodium glutamate of filtrate weight 1 ~ 3%, 5 ~ 25% salt, the flavour nucleotide disodium of 0.1 ~ 0.3%, the potassium sorbate of 0.05 ~ 0.99%, dissolve and stir, obtaining baste;
(8) finished product
By the baste obtained in step (7), bottle, then carry out sterilization treatment by predetermined weight, wherein, it is 100 ~ 135 DEG C that sterilising temp controls, and sterilization time 1 ~ 20min, namely obtains aqueous air bladder seafood condiment finished product after cooling;
Or carry out spraying dry by the baste obtained in step (7) feeding spray dryer, obtained powdery seasonings; Wherein, spray drying condition control is: inlet temperature is 200 ~ 230 DEG C, and outlet temperature is 82 ~ 85 DEG C, and atomizing disk rotating speed is located at 48Hz, and in tower, negative pressure is at 8 ~ 10Pa; Powdery seasonings is packed by predetermined weight, obtains powdery air bladder seafood condiment finished product.
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| CN201410581797.9A CN104286802B (en) | 2014-10-28 | 2014-10-28 | A kind of preparation method of air bladder seafood condiment |
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| CN201410581797.9A CN104286802B (en) | 2014-10-28 | 2014-10-28 | A kind of preparation method of air bladder seafood condiment |
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| CN104286802B CN104286802B (en) | 2016-08-24 |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101473986A (en) * | 2009-01-15 | 2009-07-08 | 段振华 | Preparation method of fish maw protein beverage |
| CN101545001A (en) * | 2008-03-30 | 2009-09-30 | 段振华 | Method for preparing swimbladder oligopeptide solution |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102366066A (en) * | 2011-09-09 | 2012-03-07 | 浙江省海洋开发研究院 | Mussel cooking juice seafood seasoning and preparation method thereof |
| KR101134150B1 (en) * | 2008-12-22 | 2012-04-09 | 전라남도 | Method for manufacturing salted Brown croaker air bladder |
-
2014
- 2014-10-28 CN CN201410581797.9A patent/CN104286802B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101545001A (en) * | 2008-03-30 | 2009-09-30 | 段振华 | Method for preparing swimbladder oligopeptide solution |
| KR101134150B1 (en) * | 2008-12-22 | 2012-04-09 | 전라남도 | Method for manufacturing salted Brown croaker air bladder |
| CN101473986A (en) * | 2009-01-15 | 2009-07-08 | 段振华 | Preparation method of fish maw protein beverage |
| CN102090606A (en) * | 2010-09-06 | 2011-06-15 | 山东好当家海洋发展股份有限公司 | Seafood seasoner and preparation method thereof |
| CN102366066A (en) * | 2011-09-09 | 2012-03-07 | 浙江省海洋开发研究院 | Mussel cooking juice seafood seasoning and preparation method thereof |
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