CN104585707A - Preparation method of seafood paste - Google Patents
Preparation method of seafood paste Download PDFInfo
- Publication number
- CN104585707A CN104585707A CN201310524835.2A CN201310524835A CN104585707A CN 104585707 A CN104585707 A CN 104585707A CN 201310524835 A CN201310524835 A CN 201310524835A CN 104585707 A CN104585707 A CN 104585707A
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- sea
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- paste
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- 235000014102 seafood Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 16
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 9
- 108090000790 Enzymes Proteins 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 230000001804 emulsifying effect Effects 0.000 claims abstract description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract description 6
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims abstract description 6
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 6
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 6
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 6
- 239000006071 cream Substances 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 10
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000002203 pretreatment Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 238000004945 emulsification Methods 0.000 abstract description 8
- 240000007594 Oryza sativa Species 0.000 abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000009566 rice Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 2
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 abstract 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000002779 inactivation Effects 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 150000003384 small molecules Chemical class 0.000 abstract 1
- 239000000047 product Substances 0.000 description 18
- 239000000463 material Substances 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 241000251511 Holothuroidea Species 0.000 description 8
- 241000237502 Ostreidae Species 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 7
- 230000035764 nutrition Effects 0.000 description 7
- 235000020636 oyster Nutrition 0.000 description 7
- 235000013372 meat Nutrition 0.000 description 6
- 238000007789 sealing Methods 0.000 description 6
- 238000003756 stirring Methods 0.000 description 6
- 235000012054 meals Nutrition 0.000 description 5
- 241000208340 Araliaceae Species 0.000 description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 description 4
- 239000000706 filtrate Substances 0.000 description 4
- 235000008434 ginseng Nutrition 0.000 description 4
- 210000000936 intestine Anatomy 0.000 description 4
- 241000238366 Cephalopoda Species 0.000 description 3
- 241000238557 Decapoda Species 0.000 description 3
- 238000011049 filling Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 238000001556 precipitation Methods 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 239000011149 active material Substances 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 239000002689 soil Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- KKAJSJJFBSOMGS-UHFFFAOYSA-N 3,6-diamino-10-methylacridinium chloride Chemical compound [Cl-].C1=C(N)C=C2[N+](C)=C(C=C(N)C=C3)C3=CC2=C1 KKAJSJJFBSOMGS-UHFFFAOYSA-N 0.000 description 1
- SQDAZGGFXASXDW-UHFFFAOYSA-N 5-bromo-2-(trifluoromethoxy)pyridine Chemical compound FC(F)(F)OC1=CC=C(Br)C=N1 SQDAZGGFXASXDW-UHFFFAOYSA-N 0.000 description 1
- 241000143060 Americamysis bahia Species 0.000 description 1
- 241000965254 Apostichopus japonicus Species 0.000 description 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- BRTLKRNVNFIOPJ-UHFFFAOYSA-N Betaine homarine Chemical compound C[N+]1=CC=CC=C1C([O-])=O BRTLKRNVNFIOPJ-UHFFFAOYSA-N 0.000 description 1
- 229920001287 Chondroitin sulfate Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920002683 Glycosaminoglycan Polymers 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940059329 chondroitin sulfate Drugs 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000011229 interlayer Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000001054 red pigment Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preparation method of series of paste seasoning from marine organisms, specifically a preparation method of seafood pastes. The method is as below: conducting enzymatic hydrolysis on pretreated seafood raw material for 1-5 h, conducting enzyme inactivation at 80-85 DEG C for 10-20 min, filtering and concentrating to obtain a concentrate; and according to the total weight of the seafood paste, adding 40-60% of the concentrate, 4-6% of salt, 4-6% of a freshener, 1% of xylose powder, 0.05-0.1% of sodium benzoate, 0.05-0.1% of potassium sorbate, 30-40% of monoglyceride, homogenizing, emulsifying, packaging and sterilizing. The enzymatic hydrolysis technology makes high molecular protein decompose into small molecule peptides, so as to break the original ecological structure of organisms, release a variety of nutrients and delicacy to form an extract easy to be absorbed by human body; and the salt and freshener are added to produce the paste rice partner through emulsification.
Description
Technical field
The present invention relates to the serial paste condiment production method produced with marine organisms, be a kind of preparation method of sea-food cream specifically, directly can put into food and meal companion, to meet people to the nutrition of food and delicious needs.
Background technology
Change traditional food and drink method and custom, establish new canteen idea, high-tech biotechnology is adapted in food chain, halobiontic active material, nutrition and delicious food are changed from medicine of health products and comes, directly put in food, make people absorb bioactivator from easy food efficiently, absorb abundant nutrition and delicious food, make it secure good health in natural diet.
Marine organisms are aquatic products that people like, and these products are not only delicious in taste, nutritious, and containing disease being had to the active material of control action.The health of these particular matters to people has facilitation, as sea cucumber contains Sea Cucumber Glycosides, and mucopolysaccharide, chondroitin sulfate; Abalone is containing Bao Lingsu; Shrimp contains astaxanthin, homarine in sea; Sea crab contains crab red pigment; Sea clam contains clam flavine, taurine; Oyster contains Oyster essence.These particular matters, to raising body immunity, promote heart blood circulation ability, improve human body oxidability, cancer-resisting, minimizing disease, promote health and have obvious effect.
Aquatic products common feature is that water content is large, and self-dissolving ability is strong, and freshness date is short, easily putrid and deteriorated, so a lot of place is eaten less than seafood.
Summary of the invention
The present invention seeks to utilize biological enzymolysis technology, fresh sea cucumber, abalone, extra large shrimp, sea crab, sea clam, squid, oyster is selected to be raw material, produce paste fine product and flavouring, keep local flavor and the nutrition of aquatic products, make all consumers have seafood, and involuntaryly while enjoyment is delicious to secure good health.
A preparation method for sea-food cream, by the seafood raw material enzymolysis 1-5 hour after pre-treatment, at the 80-85 DEG C of enzyme 10-20 minute that goes out, filtering and concentrating is concentrate; Add concentrate 40-60% salt 4-6% by sea-food cream gross mass, freshener 4-6%, xylose powder 1-3%, Sodium Benzoate 0.05-0.1%, potassium sorbate 0.05-0.1%, monoglyceride 30-40%, packs sterilizing after emulsifying.
Described pre-treatment is clean, more than two steps in impurity elimination and/or boiling or two steps.
When the seafood used in described concentrate is for sea crab, in the sea crab concentrate obtained, add 1% yolk powder.
Described enzymolysis is in seafood, add seafood raw material weight 1-2 ‰ neutral proteinase and 0.5-1 ‰ food flavor enzyme.
Described pack sterilizing is at 80-90 DEG C of constant temperature sterilization 20-40 minute.
The present invention has the following advantages:
The present invention takes biological enzymolysis technology, makes macro-molecular protein resolve into small-molecular peptides, the ecosystem structure of broken biological body, discharge various nutriment and the delicious extract forming human body and easily absorb, add salt, freshener binder, through emulsifying process, produces paste meal companion.
Detailed description of the invention
1, select materials: select Dalian to produce four and make fresh and alive sea cucumbers, live body abalone.The Huanghai Sea produce fresh extra large shrimp, sea crab, sea clam, squid, oyster, low temperature (subzero 0-8 degree) the fresh-keeping transport short time Nei Jin factory.
2, Feedstock treating: raw material enters removal of impurities after factory, cleans silt with clear water.Sea cucumber is cut open and gets intestines and clean ight soil in intestines, pulverized 0.5cm sieve stand-by together with body wall; Abalone removes shell and pulverized 0.5cm sieve by clean for meat; Broken for the extra large shrimp med 0.5cm of mistake is sieved stand-by; Sea crab was pulverized 0.5cm sieve stand-by; Sea clam enter pot add water heat boil out shell after take out clam meat, add by sea clam mass ratio calculate 0.5%-0.1% boil powder broken cross 0.5cm sieve stand-by; Squid plucks ink gland cutter and is chopped into fritter, pulverizes 0.5cm sieve stand-by; Oyster in this way long oyster can give birth to open and gets meat and pulverize and sieve, and as selected pleat oyster first only to boil, opening shell and getting that digested tankage is broken crosses 0.5cm sieve.
3, enzymolysis: above-mentioned pasty material is respectively charged into jacketed pan (
zhucheng Dragon Lord machineryfactory), add neutral proteinase and 0.5-1 ‰ food flavor enzyme of raw material weight 1-2 ‰, under 45-50 DEG C of temperature conditions enzymolysis 1-5 hour (see enzymolysis concentration and determine), after enzymolysis completes, go out enzyme after 15 minutes at 80-85 DEG C, by enzymolysis liquid centrifugal filtration, cross 100 mesh sieves.Filtrate is entered concentrated 2-3 hour in jacketed pan, make filtrate drain air, reach thorough sterilizing.Become various concentrate.
4, prepare burden: optimum proportion amount just gets corresponding concentrate 50% for producing what cream, salt 5%, freshener 5% (the taste specially fresh that Guangdong Yangjiang City Gang Yang sweetening treatment business corporation produces), xylose powder 2%, Sodium Benzoate 0.1%, potassium sorbate 0.1%, monoglyceride (market finished product paste) 37.8%, crab paste adds 1% yolk powder (wherein monoglyceride is 36.8%) in addition.
5, emulsifying
By material, scale is good respectively, puts into homogenizer (Langfang City Anci District Correspondent machinery plant) and mixes, then put into emulsification pump (Shanghai emulsification pump factory) emulsification, and refinement is even more to make paste, and paste is down to room temperature in stirring.
6, pack: pour in plastic casing with filling material, 15 grams, every box, with sealing machine sealing, then plastic casing is put into jacketed pan 85 DEG C of constant temperature sterilizations 30 minutes, pull rear mounted box out, vanning becomes finished product.
7, product usage and feature: this product is translucent paste, dissolves completely without precipitation in water, at rice, noodles, cooks and stir in son etc. and gets its cream and mix the taste that can obtain nutrition and the natural deliciousness enriched in meal in right amount.
Example 1: sea clam cream is produced
Feedstock treating: select the Huanghai Sea to produce fresh and alive sea clam, with clear water first clean silt, dropping in pot boils to opening shell in boiling water, clam meat is ground into pasty state by taking-up clam meat and the appropriate soup that boils, enter neutral proteinase and 0.1% flavor protease that jacketed pan adds clam meat appropriate 0.2%, at 50 DEG C of temperature, enzymolysis just can reach the enzymolysis degree of depth in 1.5 hours, the 80 DEG C of constant temperature that heat up go out enzyme 15 minutes, by zymolyte 100 eye mesh screen centrifugal filtrations after taking-up, slagging-off, filtrate is entered jacketed pan concentrated 2 hours, removing liquid hollow gas, and reach the object of sterilizing, concentrate can be preserved safely.
Get corresponding sea clam concentrate 50%, salt 5%, freshener 5%, xylose powder 2%, Sodium Benzoate 0.1%, potassium sorbate 0.1%, monoglyceride (market finished product paste) 37.8%, crab paste adds 1% yolk powder (wherein monoglyceride is 36.8%) in addition, emulsifying.
By material, scale is good respectively, puts into homogenizer and mixes, then put into emulsification pump emulsification, and refinement is even more to make paste, and paste is down to room temperature in stirring.
Packaging: pour in plastic casing with filling material, 15 grams, every box, with sealing machine sealing, then plastic casing is put into jacketed pan 85 DEG C of constant temperature sterilizations 30 minutes, pull rear mounted box out, vanning becomes finished product.
Product usage and feature: this product is translucent paste, dissolve completely without precipitation in water, at rice, noodles, cooks and stir in son etc. and get its cream and mix the taste that can obtain nutrition and the natural deliciousness enriched in meal in right amount.
Example 2: sea cucumber paste is produced
The distant stichopus japonicus selecting Dalian to produce four orders is raw material, and factory is entered in fresh and alive buying, live body.The silt of sea cucumber is cleaned with clear water, ginseng body is cut open taking-up ginseng intestines with cutter, ginseng intestines ight soil is eliminated clean, reinstate 0.5cm aperture with ginseng wall one to sieve the pulverizer at the end and smash, enter interlayer mistake, add the neutral proteinase of sea cucumber appropriate 0.2% and the flavor protease of 0.1%, at 50 DEG C of temperature, enzymolysis just can reach the enzymolysis degree of depth in 3.5 hours, material in pot is warmed up to 85 DEG C of enzymes 15 minutes of going out, after taking-up, zymolyte 100 eye mesh screen centrifugal filtrations are removed the gred, filtrate is entered jacketed pan concentrated 2 hours, removing liquid hollow gas, and reach sterilizing, concentrate is preserved safely.
Batching: produce what cream and just get corresponding concentrate 50%, salt 5%, freshener 5%, xylose powder 2%, Sodium Benzoate 0.1%, potassium sorbate 0.1%, monoglyceride (market finished product paste) 37.8%, crab paste adds 1% yolk powder (wherein monoglyceride is 36.8%) in addition
Emulsifying
By material, scale is good respectively, puts into homogenizer and mixes, then put into emulsification pump emulsification, and refinement is even more to make paste, and paste is down to room temperature in stirring.
Packaging: pour in plastic casing with filling material, 15 grams, every box, with sealing machine sealing, then plastic casing is put into jacketed pan 85 DEG C of constant temperature sterilizations 30 minutes, pull rear mounted box out, vanning becomes finished product.
Product usage and feature: this product is translucent paste, dissolve completely without precipitation in water, at rice, noodles, cooks and stir in son etc. and get its cream and mix the taste that can obtain nutrition and the natural deliciousness enriched in meal in right amount.
Claims (5)
1. a preparation method for sea-food cream, is characterized in that: by the seafood raw material enzymolysis 1-5 hour after pre-treatment, at the 80-85 DEG C of enzyme 10-20 minute that goes out, filtering and concentrating is concentrate; Add concentrate 40-60% salt 4-6% by sea-food cream gross mass, freshener 4-6%, xylose powder 1-3%, Sodium Benzoate 0.05-0.1%, potassium sorbate 0.05-0.1%, monoglyceride 30-40%, packs sterilizing after emulsifying.
2. the preparation method of sea-food cream according to claim 1, is characterized in that: described pre-treatment is clean, more than two steps in impurity elimination and/or boiling or two steps.
3. the preparation method of sea-food cream according to claim 1, is characterized in that: when the seafood used in described concentrate is for sea crab, adds 1% yolk powder in the sea crab concentrate obtained.
4. the preparation method of sea-food cream according to claim 1, is characterized in that: described enzymolysis is in seafood, add seafood raw material weight 1-2 ‰ neutral proteinase and 0.5-1 ‰ food flavor enzyme.
5. the preparation method of sea-food cream according to claim 1, is characterized in that: described pack sterilizing is at 80-90 DEG C of constant temperature sterilization 20-40 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310524835.2A CN104585707A (en) | 2013-10-30 | 2013-10-30 | Preparation method of seafood paste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310524835.2A CN104585707A (en) | 2013-10-30 | 2013-10-30 | Preparation method of seafood paste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585707A true CN104585707A (en) | 2015-05-06 |
Family
ID=53112042
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310524835.2A Pending CN104585707A (en) | 2013-10-30 | 2013-10-30 | Preparation method of seafood paste |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585707A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901634A (en) * | 2016-04-20 | 2016-08-31 | 宁波海之源生物科技有限公司 | Preparation method of squid extract seasoner |
| CN106072083A (en) * | 2016-06-27 | 2016-11-09 | 宁波海博士特医食品科技有限公司 | A kind of manufacture method of squid seminal vesicle extract |
| CN108450810A (en) * | 2017-02-17 | 2018-08-28 | 潍坊佑晨工贸有限公司 | A kind of Stuffed Fish Balls and its production technology |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038173A (en) * | 2009-10-21 | 2011-05-04 | 东港市慧海海洋生物科技开发有限公司 | Fresh sea crab nutrition condiment and preparation method thereof |
| CN102308971A (en) * | 2011-08-02 | 2012-01-11 | 福建农林大学 | Method for preparing eel sauce with stewing enzymatic hydrolysis |
| CN102934783A (en) * | 2011-08-16 | 2013-02-20 | 东港市慧海海洋生物科技开发有限公司 | Seafood seasoning paste and preparation method thereof |
-
2013
- 2013-10-30 CN CN201310524835.2A patent/CN104585707A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038173A (en) * | 2009-10-21 | 2011-05-04 | 东港市慧海海洋生物科技开发有限公司 | Fresh sea crab nutrition condiment and preparation method thereof |
| CN102308971A (en) * | 2011-08-02 | 2012-01-11 | 福建农林大学 | Method for preparing eel sauce with stewing enzymatic hydrolysis |
| CN102934783A (en) * | 2011-08-16 | 2013-02-20 | 东港市慧海海洋生物科技开发有限公司 | Seafood seasoning paste and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105901634A (en) * | 2016-04-20 | 2016-08-31 | 宁波海之源生物科技有限公司 | Preparation method of squid extract seasoner |
| CN106072083A (en) * | 2016-06-27 | 2016-11-09 | 宁波海博士特医食品科技有限公司 | A kind of manufacture method of squid seminal vesicle extract |
| CN108450810A (en) * | 2017-02-17 | 2018-08-28 | 潍坊佑晨工贸有限公司 | A kind of Stuffed Fish Balls and its production technology |
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