CN104605411A - Sleeve-fish slide and preparation method thereof - Google Patents
Sleeve-fish slide and preparation method thereof Download PDFInfo
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- CN104605411A CN104605411A CN201510040278.6A CN201510040278A CN104605411A CN 104605411 A CN104605411 A CN 104605411A CN 201510040278 A CN201510040278 A CN 201510040278A CN 104605411 A CN104605411 A CN 104605411A
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- fish
- squid
- sleeve
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- sliding
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- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 28
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000013505 freshwater Substances 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 239000002253 acid Substances 0.000 claims abstract description 7
- 238000004537 pulping Methods 0.000 claims abstract description 7
- 230000008901 benefit Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000238366 Cephalopoda Species 0.000 claims description 48
- 239000002002 slurry Substances 0.000 claims description 15
- 235000013409 condiments Nutrition 0.000 claims description 9
- 239000000284 extract Substances 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 7
- 239000010813 municipal solid waste Substances 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 229940041514 candida albicans extract Drugs 0.000 claims description 4
- 235000013330 chicken meat Nutrition 0.000 claims description 4
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 4
- 235000013824 polyphenols Nutrition 0.000 claims description 4
- 239000012138 yeast extract Substances 0.000 claims description 4
- 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 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 240000003183 Manihot esculenta Species 0.000 claims description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 claims description 3
- 229920000881 Modified starch Polymers 0.000 claims description 3
- 239000004368 Modified starch Substances 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 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 3
- 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 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 235000013614 black pepper Nutrition 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 235000019426 modified starch Nutrition 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000001931 piper nigrum l. white Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 210000000582 semen Anatomy 0.000 claims description 3
- 235000019465 surimi Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 4
- 238000007710 freezing Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000008859 change Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000013332 fish product Nutrition 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 230000001954 sterilising effect Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013311 vegetables 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 discloses sleeve-fish slide and a preparation method thereof. The preparation method comprises the following steps: taking sleeve-fish meat and frozen fresh water fish surimi as raw materials, adding an appropriate amount of auxiliary materials, and performing the steps of sleeve-fish peeling, cutting, acid discharge, pulping, fresh water fish surimi adding, pulping, auxiliary material adding, stirring, pulping, ice adding, pulping, sleeve-fish dice mixing, stirring, packaging, quick-freezing and the like to obtain the sleeve-fish slide product. The preparation method is simple in working process and convenient to operate, the working process and manpower are simplified, the sleeve-fish slide is convenient to eat ( a consumer automatically selects the amount of the sleeve-fish slide and change the shape of the sleeve-fish slide according to favors during eating), the practicability is high, and a direction of deep processing of fresh water fish surimi products is explored. The sleeve-fish slide prepared through the method has the advantages of special flavor, rich nutrition, delicious mouthfeel, high safety, health, high convenience in carrying and the like, and is easily accepted by consumers.
Description
Technical field
the invention belongs to technical field of aquatic product processing, be specifically related to squid and slide and preparation method thereof.
Background technology
Along with the development of society, the quickening of rhythm of life, the demand of people to various clean vegetables, instant food, instant leisure food is increasing.
Minced fish has the feature such as high protein, low fat, and in albumen, the content of essential amino acid and ratio are all applicable to absorption of human body, and therefore the nutritive value of freshwater fish product is higher, is one of people's important sources taking in nutrition.The quick food of fish of exploitation instant nutrient is an important research direction of processing of aquatic products technology.Tradition surimi product is because adding starch, forming through thermophilic digestion, and usual mouthfeel is hard waits deficiency.
Therefore, the squid of exploitation is slided and preparation method thereof, both can meet the need of market, and can improve again the added value of surimi product.
Summary of the invention
The invention provides the preparation method that a kind of squid is sliding, the squid that the inventive method makes is sliding has delicious flavour, sliding tender succulence and be rich in the amino acid of needed by human body exclusive in minced fish product, mineral matter and trace element, fragrance and the good feature of mouthfeel, this technique is by inner wrapping Technique of Speed Freezing simultaneously, overcome the fresh and tender fish of traditional handicraft sliding without sterilization, the shortcoming that should not preserve, also overcomes traditional surimi product because of interpolation starch with through deficiencies such as thermophilic digestion cause mouthfeel hard.
the technical solution used in the present invention is as follows:
The preparation method that squid is sliding, is characterized in that, comprise the following steps: squid peeling is cleaned by (1), and the hot beef cooler putting into 0-4 DEG C carries out acid discharge process;
(2) squid after acid discharge process is taken out, squid must be separated with squid meat, squid must be cut into small pieces shape, obtain squid palpus small pieces; Get the gruel of frozen fresh water fish to dice, for subsequent use;
(3) pull an oar in squid cube meat input beater, pull an oar after 3-5 minute, add the rotten fourth of the squid meat weight 1-1.5 frozen fresh water fish cut doubly, continue making beating 3-4 minute, then auxiliary and condiment is added in proportion, making beating 3-5 minute, add the trash ice of slurry total amount 2-3% more successively, the farina of 1-3%, abundant stirring is after 2-4 minute, then the trash ice adding slurry total amount 2-3% stirs fully, obtains the flesh of fish slurry stirred, require in whole pulping process, the temperature of slurry otherwise higher than 12
oc;
(4) must the flesh of fish slurry mixing that is stirred of small pieces and step (3) by squid obtained for step (2), stir, be packaged into sterile vacuum inner wrapping on request, quick-frozen to central temperature lower than-18
oc.
The preparation method that described a kind of squid is sliding, is characterized in that: the addition of described auxiliary and condiment is the 10%-12% of mixing flesh of fish gross weight.
The preparation method that described a kind of squid is sliding, is characterized in that: described auxiliary and condiment is obtained by mixing by the component raw material of following weight portion: salt 1-1.5, Semen Bulbus Allii 0.8-1.2, egg white 4-6, chickens' extract 1.5-2.5, the rotten special phosphate 0.2-0.3 of fish, TG enzyme 2-3.5, trehalose 1.5-2.5, beneficial delicious yeast extract 1.5-2.5, crab extract 1-1.8, white pepper 1-1.5, cassava modified starch 1-2, Lotus Leafextract 0,04-0.06, Tea Polyphenols 0.1-0.3, Vc preparation 0.02-0.03.
The squid that the preparation method that described squid is slided is produced is sliding
Beneficial effect of the present invention:
Processing technology of the present invention by squid and and frozen fresh water fish is rotten and auxiliary material mixing making beating, without sterilization and boiling, direct without the quick-frozen of type shape sterile vacuum inner wrapping to central temperature-18
oc, easy to operate, simplify operation with artificial, instant.
The sliding unique flavor of squid of the present invention, nutritious, mouthfeel is tasty and delicious, and safety and Health and the advantage such as easy to carry, be subject to liking of consumer.
The squid that the inventive method makes is sliding has delicious flavour, sliding tender succulence and be rich in the amino acid of needed by human body exclusive in minced fish product, mineral matter and trace element, fragrance and the good feature of mouthfeel, this technique is by inner wrapping Technique of Speed Freezing simultaneously, overcome the fresh and tender fish of traditional handicraft sliding without sterilization, the shortcoming that should not preserve, also overcomes traditional surimi product because of interpolation starch with through deficiencies such as thermophilic digestion cause mouthfeel hard.
Operation of the present invention is simple, easy to operate, simplifies operation with artificial, and instant (time edible, consumer is according to hobby, free taken amount and modification shape) is practical, explores a direction of minced fish product intensive processing.
The present invention, while the nutritive value keeping the flesh of fish, has again the feature of " unique flavor, fragrance is pure, and mouthfeel is soft ", the sliding class surimi product of fish because its mouthfeel is fresh and tender, safety and Health and enjoy consumers welcomed.
In addition, the chickens' extract in auxiliary material, beneficial delicious yeast extract, crab extract, Tea Polyphenols, Lotus Leafextract etc. not only contribute to seasoning and increase the effect of mouthfeel, and are natural antioxidant and anticorrisive agent.Therefore, squid cunning prepared by the present invention is a kind of collection green health, comprehensive nutrition, the novel aquatic food of the advantages such as leisure is convenient, the catering characteristics that just becoming chafing dining, beans drag for, Shabu pot shop etc. is given prominence to.
Detailed description of the invention
Embodiment 1: squid is sliding and preparation method thereof
The preparation method that squid is sliding, comprises the following steps: squid peeling is cleaned by (1), and the hot beef cooler putting into 0-4 DEG C carries out acid discharge process 24 hours;
(2) squid after acid discharge process is taken out, squid must be separated with squid meat, squid must be cut into small pieces shape, obtain squid palpus small pieces; Get the gruel of frozen fresh water fish to dice, for subsequent use;
(3) pull an oar in squid cube meat input beater, pull an oar after 4 minutes, add the rotten fourth of the frozen fresh water fish cut of squid meat weight 1.4 times, continue making beating 3 minutes, then add auxiliary and condiment in proportion, pull an oar 4 minutes, then add the trash ice of slurry total amount 2% successively, the farina of 2%, abundant making beating stirring is after 3 minutes, then the trash ice adding slurry total amount 2.5% stirs fully, obtains the flesh of fish slurry stirred, require in whole pulping process, the temperature of slurry otherwise higher than 12
oc;
(4) must the flesh of fish slurry mixing that is stirred of small pieces and step (3) by squid obtained for step (2), stir, be packaged into sterile vacuum inner wrapping on request, quick-frozen to central temperature lower than-18
oc.
Wherein, auxiliary and condiment is obtained by mixing by the component raw material of following weight portion: salt 1.2, Semen Bulbus Allii 1.0, egg white 5, chickens' extract 2.0, the rotten special phosphate 0.25 of fish, TG enzyme 3, trehalose 2, beneficial delicious yeast extract 2, crab extract 1.5, white pepper 1.2, cassava modified starch 1.5, Lotus Leafextract 0.05, Tea Polyphenols 0.2, Vc preparation 0.02
The addition of auxiliary and condiment is 11.2% of mixing flesh of fish gross weight.
Claims (4)
1. the preparation method that squid is sliding, is characterized in that, comprise the following steps:
(1) squid peeling cleaned, the hot beef cooler putting into 0-4 DEG C carries out acid discharge process;
(2) squid after acid discharge process is taken out, squid must be separated with squid meat, squid must be cut into small pieces shape, obtain squid palpus small pieces; Get the gruel of frozen fresh water fish to dice, for subsequent use;
(3) pull an oar in squid cube meat input beater, pull an oar after 3-5 minute, add the rotten fourth of the squid meat weight 1-1.5 frozen fresh water fish cut doubly, continue making beating 3-4 minute, then auxiliary and condiment is added in proportion, making beating 3-5 minute, add the trash ice of slurry total amount 2-3% more successively, the farina of 1-3%, abundant stirring is after 2-4 minute, then the trash ice adding slurry total amount 2-3% stirs fully, obtains the flesh of fish slurry stirred, require in whole pulping process, the temperature of slurry otherwise higher than 12
oc;
(4) must the flesh of fish slurry mixing that is stirred of small pieces and step (3) by squid obtained for step (2), stir, be packaged into sterile vacuum inner wrapping on request, quick-frozen to central temperature lower than-18
oc.
2. the preparation method that a kind of squid according to claim 1 is sliding, is characterized in that: the addition of described auxiliary and condiment is the 10%-12% of mixing flesh of fish gross weight.
3. the preparation method that a kind of squid according to claim 1 is sliding, it is characterized in that: described auxiliary and condiment is obtained by mixing by the component raw material of following weight portion: salt 1-1.5, Semen Bulbus Allii 0.8-1.2, egg white 4-6, chickens' extract 1.5-2.5, the rotten special phosphate 0.2-0.3 of fish, TG enzyme 2-3.5, trehalose 1.5-2.5, the delicious yeast extract 1.5-2.5 of benefit, crab extract 1-1.8, white pepper 1-1.5, cassava modified starch 1-2, Lotus Leafextract 0.4-0.6, Tea Polyphenols 0.1-0.3, Vc preparation 0.2-0.3.
4. the squid that the preparation method that squid according to claim 1 is sliding is produced is sliding.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040278.6A CN104605411A (en) | 2015-01-27 | 2015-01-27 | Sleeve-fish slide and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510040278.6A CN104605411A (en) | 2015-01-27 | 2015-01-27 | Sleeve-fish slide and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104605411A true CN104605411A (en) | 2015-05-13 |
Family
ID=53140288
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510040278.6A Pending CN104605411A (en) | 2015-01-27 | 2015-01-27 | Sleeve-fish slide and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104605411A (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795381A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed procambarus clarkii and production method thereof |
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN105815688A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish cake |
| CN105942308A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Tea-aroma health care cuttlefish slide and preparation method thereof |
| CN105995634A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Tea-flavored health-care red snapper fish ball and preparation method thereof |
| CN107259423A (en) * | 2017-07-12 | 2017-10-20 | 必斐艾食品有限公司 | A kind of squid high processing method successively |
| CN107296223A (en) * | 2017-08-03 | 2017-10-27 | 宿松县玖索科技信息有限公司 | A kind of cray young pilose antler and preparation method thereof |
| CN107319389A (en) * | 2017-06-15 | 2017-11-07 | 福建坤兴海洋股份有限公司 | A kind of flavor fish bag egg leisure food and preparation method thereof |
| CN110140902A (en) * | 2019-03-25 | 2019-08-20 | 长沙理工大学 | A kind of leisure fish product processing method and its device |
| CN113180209A (en) * | 2021-04-29 | 2021-07-30 | 大连工业大学 | Preparation method of squid slip with high freeze-thaw stability |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885334A (en) * | 2012-10-26 | 2013-01-23 | 福州市食品工业研究所 | Animal and plant compound protein surimi product and production method thereof |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
-
2015
- 2015-01-27 CN CN201510040278.6A patent/CN104605411A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885334A (en) * | 2012-10-26 | 2013-01-23 | 福州市食品工业研究所 | Animal and plant compound protein surimi product and production method thereof |
| CN103315333A (en) * | 2013-07-05 | 2013-09-25 | 福建安井食品股份有限公司 | Composite fish slide and processing process thereof |
| CN104026651A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Mashed shrimp and preparation method thereof |
| CN104026648A (en) * | 2014-06-27 | 2014-09-10 | 山东佳士博食品有限公司 | Minced fish and making method thereof |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795381A (en) * | 2016-03-24 | 2016-07-27 | 明光市永言水产食品有限公司 | Mashed procambarus clarkii and production method thereof |
| CN105815687A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish slide and production method |
| CN105815688A (en) * | 2016-03-24 | 2016-08-03 | 明光市永言水产食品有限公司 | Channel catfish cake |
| CN105942308A (en) * | 2016-05-27 | 2016-09-21 | 岭南师范学院 | Tea-aroma health care cuttlefish slide and preparation method thereof |
| CN105995634A (en) * | 2016-05-27 | 2016-10-12 | 岭南师范学院 | Tea-flavored health-care red snapper fish ball and preparation method thereof |
| CN107319389A (en) * | 2017-06-15 | 2017-11-07 | 福建坤兴海洋股份有限公司 | A kind of flavor fish bag egg leisure food and preparation method thereof |
| CN107259423A (en) * | 2017-07-12 | 2017-10-20 | 必斐艾食品有限公司 | A kind of squid high processing method successively |
| CN107296223A (en) * | 2017-08-03 | 2017-10-27 | 宿松县玖索科技信息有限公司 | A kind of cray young pilose antler and preparation method thereof |
| CN110140902A (en) * | 2019-03-25 | 2019-08-20 | 长沙理工大学 | A kind of leisure fish product processing method and its device |
| CN113180209A (en) * | 2021-04-29 | 2021-07-30 | 大连工业大学 | Preparation method of squid slip with high freeze-thaw stability |
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Application publication date: 20150513 |