CN104997069A - Fresh fish cake and preparation method thereof - Google Patents
Fresh fish cake and preparation method thereof Download PDFInfo
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- CN104997069A CN104997069A CN201510434109.0A CN201510434109A CN104997069A CN 104997069 A CN104997069 A CN 104997069A CN 201510434109 A CN201510434109 A CN 201510434109A CN 104997069 A CN104997069 A CN 104997069A
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Abstract
The present invention discloses a fresh fish cake and a preparation method thereof. The fresh fish cakes are manufactured from the following raw materials in parts by weight: fresh fish meat 90-110 parts, water 20-30 parts, starch 10- 15 parts, pastry flour 6-10 parts, egg white 3-5 parts, edible salt 2-3 parts, monosodium glutamate 0.5-1.5 parts, white granulated sugar 1-3 parts, pepper powder 0.1-0.5 part, cooking wine 1- 5 parts, ginger juice 1-5 parts, polyphosphate 0.1-0.5 part, transglutaminase 0.1- 0.3 part and tea polyphenols 0.01-0.05 part. The present invention also discloses a fresh fish cake preparation method. The prepared fresh fish cakes have four flavors including classical original flavor, refreshing green and red pepper flavor, rich lentinus edodes flavor, and sour and spicy pickled chili flavor. The fresh fish cakes have the characteristics of being rich in protein, high in nutritional values and delicious in mouthfeel, etc., and have broad market prospects. The fresh fish cakes can produce demonstrating and driving effects for the development of modern aquatic food industry.
Description
Technical field
The present invention relates to a kind of traditional aquatic food and preparation method thereof, be specifically related to a kind of fresh fish cake and preparation method thereof.
Background technology
The production history of China's fish cake goods is long, but the awareness degree of fish cake is not high, and brand effect is actively embodied, and also causes the condition of " support and do not know boudoir people ".Fish cake industry is also in the primary stage of development, and market is still taken as the leading factor with the fish cake in family workshop.The unable guide consumption person of very few brand fish cake walks out consumption mode in the past.
At present, do not add other food materials in the fish cake of suitability for industrialized production, taste is single, and consumer selects face narrow, simultaneously because fish cake packaging, storing technology are perfect all not enough, can not ensure the quality of product in long-distance transport completely.Therefore, on the basis of traditional properties keeping original Wenzhou fresh fish cake, urgently the aspect such as taste, processing technology, method for preserving of fish cake is made and trying to explore, expand consumer groups, the consumption market of expansion fish cake, promote the market competition of fish cake, promote the development of fish processing industry, strengthen economic benefit and the social benefit of enterprise.
Summary of the invention
Technical problem to be solved by this invention is, provides a kind of rich in protein, is of high nutritive value, the fresh fish cake of tasty mouthfeel various tastes.
The further technical problem to be solved of the present invention provides a kind of preparation method of fresh fish cake.
The technical scheme that the present invention solves the employing of its technical problem is, a kind of fresh fish cake, be made up through boiling, fried, sterilizing of the raw material of following parts by weight, the fresh flesh of fish 90 ~ 110 parts, 20 ~ 30 parts, water, starch 10 ~ 15 parts, dry cake mix 6 ~ 10 parts, 3 ~ 5 parts, egg white, salt 2 ~ 3 parts, monosodium glutamate 0.5 ~ 1.5 part, white granulated sugar 1 ~ 3 part, pepper powder 0.1 ~ 0.5 part, cooking wine 1 ~ 5 part, ginger juice 1 ~ 5 part, polyphosphate 0.1 ~ 0.5 part, TGase 0.1 ~ 0.3 part, Tea Polyphenols 0.01 ~ 0.05 part.
Further, be made up of the raw material of following percentage by weight, the fresh flesh of fish 100 parts, 25 parts, water, starch 12 parts, dry cake mix 8 parts, 4 parts, egg white, salt 2.5 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, pepper powder 0.3 part, cooking wine 3 parts, ginger juice 3 parts, polyphosphate 0.3 part, TGase 0.2 part, Tea Polyphenols 0.03 part.
Further, also comprise the vegetables grain of 12 ~ 15 parts of mushroom tastes, the vegetables grain (preferably 7 ~ 8 portions of green peppers and 7 ~ 8 portions of hot red peppers) of 14 ~ 16 parts of blue or green hot red pepper tastes, 3 ~ 5 parts of bubble green pepper grains are (preferably, with weight parts.
The technical scheme that the present invention solves the employing of its technical problem is further that a kind of preparation method of fresh fish cake, comprises the following steps:
(1) pretreatment of fish: raw material fish is removed fish head, internal organ and scale, clean fish body;
(2) adopt meat, rinsing, dehydration: meat adopted by machinery, the flesh of fish under adopting dewaters after being placed in the abundant rinsing of clear water of temperature less than 10 DEG C, eccysis pigment, blood stains, foul smell, fat, remaining scurf and dirt etc., and the flesh of fish controls water content 80 ~ 85%;
(3) essence filter, arena are burst: with impurity in the strainer removing flesh of fish, and chop up structure of fish muscle and vegetables grain with strainer, carry out sky to beat, then add by formula the refined salt, polyphosphate and the white granulated sugar that are pre-chilled to less than 3 DEG C and carry out salt arena, then add the starch, dry cake mix, pepper powder, monosodium glutamate, the vegetables grain that are pre-chilled to less than 3 DEG C to carry out seasoning and beat and burst, time controling is burst at 20 ~ 30min in whole arena;
(4) boiling, cutting, fried: TGase mixing will to be added by proportioning in fish gruel, it is 55 ~ 65cm × 35 ~ 45cm × 6 ~ 10cm that bed board is shaped to long × wide × thick, 75 ~ 110 DEG C of boiling 10 ~ 20min, cooling, cut growth × wide × height is the little square piece shape of 5 ~ 7cm × 3 ~ 5cm × 1cm, oil temperature 180 ~ 200 DEG C, fried 1 ~ 2min, carries out deoiling treatment;
(5) cool, packaging, sterilizing: naturally cool to below central temperature to 32 DEG C and pack, normal pressure 70 ~ 90 DEG C, sterilizing 10 ~ 30min.
(6) finished product preservation: adopt 0 ~ 4 DEG C of low-temperature preservation.
Compared with prior art, the present invention has following useful technique effect:
(1) innovation of technique: technique fried after adopting first boiling, adds cooking wine, ginger juice and pepper powder, removes raw meat, and improves the local flavor of fish cake, and the fried fish cake that also can make presents tempting color simultaneously, distributes fish cake fragrance, gives product flavour thus.
(2) innovation of taste: the taste that the vinegar-pepper bubble green pepper taste of fresh fish cake uniqueness and fresh refreshing blue or green hot red pepper taste are rivers, area, Hunan consumer likes, classical original flavor and strong mushroom taste can be then the favorites of region following the line of the sea, abundant taste makes consumer coverage wide, and vegetables play and have additional nutrients, improve the effect of mouthfeel.
(3) innovation of sterilization method: through series of experiments, the fresh fish cake after fried adopts 80 DEG C, and the sterilization method of sterilizing 20min, neither destroys product quality, again can fully sterilizing, makes the shelf-life reach 3 months.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
Embodiment 1: the preparation of classical original flavor fresh fish cake
(1), after being dissected by fish, clean fish body, adopts cooking wine 3 parts, ginger juice 2 parts and pepper powder 0.4 part to carry out surface and removes raw meat, open abdomen, remove fish head, internal organ, black film etc., be then placed in temperature 0 DEG C of clear water and fully clean.
(2) flesh of fish under utilizing flesh separator to adopt dewaters in drum rotary course after the abundant spray rinsing of clear water of shower ejection, and eccysis pigment, blood stains, foul smell, fat, remaining scurf and dirt etc., the flesh of fish controls water content 85%.
(3) flesh of fish removes the impurity such as its skin in small, broken bits, bone with strainer after rinsing, dehydration, chops up structure of fish muscle and vegetables grain with strainer simultaneously.
(4) add the quality improvers such as the 2.5 parts of refined salt being pre-chilled to 0 DEG C, 0.3 part of polyphosphate and 2 portions of white granulated sugars and carry out salt arena; Then add the 12 parts of starch being pre-chilled to 0 DEG C, 8 parts of dry cake mixs, 0.3 portion of pepper powder, 1 portion of monosodium glutamate, 4 parts of egg white, 2 portions of white granulated sugars, 3 portions of cooking wine, 3 portions of ginger juice, 0.03 part of Tea Polyphenols carry out seasoning and beat and burst; Beat in the process of bursting, the water yield gradation of 25 parts added with the form of trash ice, specifically, add 10 parts of trash ices exactly during empty arena, add 10 parts of trash ices when salt is beaten, seasoning is beaten when bursting and is added 5 parts of trash ices, to ensure that the rotten temperature of fish is in less than 10 DEG C all the time.Time controling is burst at 20 ~ 30min in whole arena.
(5) in fish gruel, add 0.2 part of TGase mixing, bed board is shaped to long 60cm, wide 40cm, thickness is 8cm, 100 DEG C of boiling 15min, central temperature is made (to kill colibacillary minimum standard) more than 75 DEG C, deep fryer is sent to through conveyer belt after cooling the little square piece shape of rear cut growth 6cm, wide 4cm, high 1cm a little, oil temperature 190 DEG C, fried 1.5min; Then oil remover is sent to carry out deoiling treatment.
(6) pack after naturally cooling to central temperature to 20 DEG C, inner packing adopts and vacuumizes packaging, cool time 2.5s, heat-sealing time 2s, vacuum time 15s, sealing pressure 1kPa; Packaging bag adopts aluminium foil bag, long 10cm, wide 10cm, every packed two panels fish cake, normal pressure 80 DEG C, sterilizing 20min.
(7) naturally cool to after central temperature reaches 15 DEG C and carry out determination of moisture, total ash mensuration, crude protein mensuration crude fat mensuration, salt mensuration.
(8) finished product packing adopts the manner of packing of packing inside bag and external packing box, and every box two bags of fish cakes, every bag of 2 pieces of fish cakes, every block is about 25g, and every box net weight is about 100g, and fish cake need adopt 0 DEG C of-4 DEG C of low-temperature preservation.
The preparation of embodiment 2 blue or green hot red pepper taste or the delicious fish cake of mushroom
(1), after being dissected by fish, clean fish body, adopts cooking wine 3 parts, ginger juice 2 parts and pepper powder 0.4 part to carry out surface and removes raw meat, open abdomen, remove fish head, internal organ, black film etc., be then placed in temperature 5 DEG C of clear water and fully clean.
(2) flesh of fish under utilizing flesh separator to adopt dewaters in drum rotary course after the abundant spray rinsing of clear water of shower ejection, and eccysis pigment, blood stains, foul smell, fat, remaining scurf and dirt etc., the flesh of fish controls water content 84%.
(3) flesh of fish removes the impurity such as its skin in small, broken bits, bone with strainer after rinsing, dehydration, chops up structure of fish muscle and vegetables grain with strainer simultaneously.
(4) add the quality improvers such as the 2.5 parts of refined salt being pre-chilled to-2 DEG C, 0.3 part of polyphosphate and 2 portions of white granulated sugars and carry out salt arena; Then add the 12 parts of starch being pre-chilled to-2 DEG C, 8 parts of dry cake mixs, 0.3 portion of pepper powder, 1 portion of monosodium glutamate, 4 parts of egg white, 2 portions of white granulated sugars, 3 portions of cooking wine, 3 portions of ginger juice, 0.03 part of Tea Polyphenols, 15 parts of mushroom vegetables grains (or adding 7 parts of green pepper vegetables grains and 7 parts of hot red pepper vegetables grains) carry out seasoning and beat and burst; Beat in the process of bursting, the water yield gradation of 25 parts added with the form of trash ice, specifically, add 9 parts of trash ices exactly during empty arena, add 8 parts of trash ices when salt is beaten, seasoning is beaten when bursting and is added 8 parts of trash ices, to ensure that the rotten temperature of fish is in less than 10 DEG C all the time., time controling is burst at 20 ~ 30min in whole arena.
(5) in fish gruel, add 0.2 part of TGase mixing, bed board is shaped to long 60cm, wide 40cm, thickness is 8cm, 100 DEG C of boiling 15min, central temperature is made (to kill colibacillary minimum standard) more than 75 DEG C, deep fryer is sent to through conveyer belt after cooling the little square piece shape of rear cut growth 6cm, wide 4cm, high 1cm a little, oil temperature 190 DEG C, fried 1.5min; Then oil remover is sent to carry out deoiling treatment.
(6) pack after naturally cooling to central temperature to 25 DEG C, inner packing adopts and vacuumizes packaging, cool time 2.5s, heat-sealing time 2s, vacuum time 15s, sealing pressure 1kPa; Packaging bag adopts aluminium foil bag, long 10cm, wide 10cm, every packed two panels fish cake, normal pressure 80 DEG C, sterilizing 20min.
(7) naturally cool to after central temperature reaches 15 DEG C and carry out determination of moisture, total ash mensuration, crude protein mensuration crude fat mensuration, salt mensuration.
(8) finished product packing adopts the manner of packing of packing inside bag and external packing box, and every box two bags of fish cakes, every bag of 2 pieces of fish cakes, every block is about 25g, and every box net weight is about 100g, and fish cake need adopt 0 DEG C of-4 DEG C of low-temperature preservation.
Embodiment 3: the preparation of the delicious fish cake of vinegar-pepper bubble green pepper
(1), after being dissected by fish, clean fish body, adopts cooking wine 3 parts, ginger juice 2 parts and pepper powder 0.4 part to carry out surface and removes raw meat, open abdomen, remove fish head, internal organ, black film etc., be then placed in temperature 5 DEG C of clear water and fully clean.
(2) flesh of fish under utilizing flesh separator to adopt dewaters in drum rotary course after the abundant spray rinsing of clear water of shower ejection, and eccysis pigment, blood stains, foul smell, fat, remaining scurf and dirt etc., the flesh of fish controls water content 82%.
(3) flesh of fish removes the impurity such as its skin in small, broken bits, bone with strainer after rinsing, dehydration, chops up structure of fish muscle and vegetables grain with strainer simultaneously.
(4) add the quality improvers such as the 2.5 parts of refined salt being pre-chilled to-2 DEG C, 0.3 part of polyphosphate and 2 portions of white granulated sugars and carry out salt arena; Then add the 12 parts of starch being pre-chilled to-2 DEG C, 8 parts of dry cake mixs, 0.3 portion of pepper powder, 1 portion of monosodium glutamate, 4 parts of egg white, 2 portions of white granulated sugars, 3 portions of cooking wine, 3 portions of ginger juice, 0.03 part of Tea Polyphenols, 4 parts of bubble green pepper grains carry out seasoning and beat and burst; Beat in the process of bursting, the water yield gradation of 25 parts added with the form of trash ice, specifically, add 10 parts of trash ices exactly during empty arena, add 8 parts of trash ices when salt is beaten, seasoning is beaten when bursting and is added 7 parts of trash ices, to ensure that the rotten temperature of fish is in less than 10 DEG C all the time., time controling is burst at 20 ~ 30min in whole arena.
(5) in fish gruel, add 0.2 part of TGase mixing, bed board is shaped to long 60cm, wide 40cm, thickness is 8cm, 100 DEG C of boiling 15min, central temperature is made (to kill colibacillary minimum standard) more than 75 DEG C, deep fryer is sent to through conveyer belt after cooling the little square piece shape of rear cut growth 6cm, wide 4cm, high 1cm a little, oil temperature 190 DEG C, fried 1.5min; Then oil remover is sent to carry out deoiling treatment.
(6) pack after naturally cooling to central temperature to 25 DEG C, inner packing adopts and vacuumizes packaging, cool time 2.5s, heat-sealing time 2s, vacuum time 15s, sealing pressure 1kPa; Packaging bag adopts aluminium foil bag, long 10cm, wide 10cm, every packed two panels fish cake, normal pressure 80 DEG C, sterilizing 20min.
(7) naturally cool to after central temperature reaches 15 DEG C and carry out determination of moisture, total ash mensuration, crude protein mensuration crude fat mensuration, salt mensuration.
(8) finished product packing adopts the manner of packing of packing inside bag and external packing box, and every box two bags of fish cakes, every bag of 2 pieces of fish cakes, every block is about 25g, and every box net weight is about 100g, and fish cake need adopt 0 DEG C of-4 DEG C of low-temperature preservation.
Product prepared by embodiment 1-3 is respectively got 10 samples and is evaluated according to sensory evaluation standard scale 1, and evaluation result is in Table 2-5.
Table 1-sensory evaluation standard scale
The classical original flavor results of sensory evaluation of table 2-
| Color and luster | Shape | Taste | Fishy smell | |
| Sample number into spectrum | 10 points | 10 points | 10 points | 10 points |
| 1 | 9 | 9 | 8 | 9 |
| 2 | 8 | 8 | 9 | 9 |
| 3 | 9 | 9 | 10 | 8 |
| 4 | 9 | 7 | 8 | 9 |
| 5 | 10 | 8 | 9 | 8 |
| 6 | 9 | 9 | 10 | 9 |
| 7 | 10 | 8 | 9 | 8 |
| 8 | 8 | 8 | 9 | 10 |
| 9 | 9 | 7 | 10 | 9 |
| 10 | 9 | 9 | 10 | 9 |
| Average | 9.0 | 8.2 | 9.0 | 8.8 |
The fresh refreshing blue or green hot red pepper taste results of sensory evaluation of table 3-
| Color and luster | Shape | Taste | Fishy smell | |
| Sample number into spectrum | 10 points | 10 points | 10 points | 10 points |
| 1 | 10 | 9 | 9 | 10 |
| 2 | 8 | 9 | 9 | 10 |
| 3 | 9 | 9 | 8 | 8 |
| 4 | 9 | 10 | 8 | 7 |
| 5 | 10 | 8 | 10 | 9 |
| 6 | 9 | 9 | 10 | 9 |
| 7 | 9 | 9 | 8 | 8 |
| 8 | 8 | 8 | 9 | 9 |
| 9 | 7 | 10 | 10 | 9 |
| 10 | 9 | 9 | 8 | 10 |
| Average | 8.8 | 9 | 8.9 | 8.9 |
Table 4-strong mushroom taste results of sensory evaluation
| Color and luster | Shape | Taste | Fishy smell | |
| Sample number into spectrum | 10 points | 10 points | 10 points | 10 points |
| 1 | 10 | 8 | 10 | 8 |
| 2 | 9 | 10 | 9 | 9 |
| 3 | 10 | 9 | 10 | 8 |
| 4 | 9 | 7 | 8 | 10 |
| 5 | 8 | 8 | 7 | 9 |
| 6 | 9 | 9 | 9 | 9 |
| 7 | 10 | 10 | 8 | 10 |
| 8 | 8 | 8 | 7 | 9 |
| 9 | 9 | 10 | 10 | 9 |
| 10 | 9 | 8 | 9 | 8 |
| Average | 9.1 | 8.7 | 8.7 | 8.9 |
Table 5-vinegar-pepper bubble green pepper taste results of sensory evaluation
| Color and luster | Shape | Taste | Fishy smell | |
| Sample number into spectrum | 10 points | 10 points | 10 points | 10 points |
| 1 | 9 | 10 | 8 | 9 |
| 2 | 8 | 9 | 8 | 10 |
| 3 | 10 | 8 | 9 | 8 |
| 4 | 9 | 9 | 8 | 9 |
| 5 | 10 | 8 | 10 | 8 |
| 6 | 8 | 10 | 9 | 10 |
| 7 | 8 | 10 | 9 | 10 |
| 8 | 10 | 9 | 8 | 9 |
| 9 | 10 | 10 | 10 | 9 |
| 10 | 7 | 8 | 9 | 8 |
| Average | 8.9 | 9.1 | 8.8 | 9 |
Claims (5)
1. a fresh fish cake, it is characterized in that, be made up through boiling, fried, sterilizing of the raw material of following parts by weight, the fresh flesh of fish 90 ~ 110 parts, 20 ~ 30 parts, water, starch 10 ~ 15 parts, dry cake mix 6 ~ 10 parts, 3 ~ 5 parts, egg white, salt 2 ~ 3 parts, monosodium glutamate 0.5 ~ 1.5 part, white granulated sugar 1 ~ 3 part, pepper powder 0.1 ~ 0.5 part, cooking wine 1 ~ 5 part, ginger juice 1 ~ 5 part, polyphosphate 0.1 ~ 0.5 part, TGase 0.1 ~ 0.3 part, Tea Polyphenols 0.01 ~ 0.05 part.
2. fresh fish cake according to claim 1, it is characterized in that, be made up of the raw material of following percentage by weight, the fresh flesh of fish 100 parts, 25 parts, water, starch 12 parts, dry cake mix 8 parts, 4 parts, egg white, salt 2.5 parts, monosodium glutamate 1 part, white granulated sugar 2 parts, pepper powder 0.3 part, cooking wine 3 parts, ginger juice 3 parts, polyphosphate 0.3 part, TGase 0.2 part, Tea Polyphenols 0.03 part.
3. fresh fish cake according to claim 1 and 2, is characterized in that, also comprises the vegetables grain of 12 ~ 15 parts of mushroom tastes, the vegetables grain of 14 ~ 16 parts of blue or green hot red pepper tastes, and 3 ~ 5 parts of bubble green pepper grains, with weight parts.
4. fresh fish cake according to claim 3, is characterized in that, the vegetables grain of described blue or green hot red pepper taste by 7 ~ 8 portions of green peppers and 7 ~ 8 portions of hot red peppers, with weight parts.
5. the preparation method of fresh fish cake as described in Claims 1 to 4, is characterized in that, comprise the following steps:
(1) pretreatment of fish: raw material fish is removed fish head, internal organ and scale, clean fish body;
(2) adopt meat, rinsing, dehydration: meat adopted by machinery, the flesh of fish under adopting dewaters after being placed in the abundant rinsing of clear water of temperature less than 10 DEG C, and the flesh of fish controls water content 84 ~ 86%;
(3) essence filter, arena are burst: with impurity in the strainer removing flesh of fish, and chop up structure of fish muscle and vegetables grain with strainer, carry out sky to beat, then add by formula the refined salt, polyphosphate and the white granulated sugar that are pre-chilled to less than 3 DEG C and carry out salt arena, then add the starch, dry cake mix, pepper powder, monosodium glutamate, the vegetables grain that are pre-chilled to less than 3 DEG C to carry out seasoning and beat and burst, time controling is burst at 20 ~ 30min in whole arena;
(4) boiling, cutting, fried: TGase mixing will to be added by proportioning in fish gruel, it is 55 ~ 65cm × 35 ~ 45cm × 6 ~ 10cm that bed board is shaped to long × wide × thick, 75 ~ 110 DEG C of boiling 10 ~ 20min, cooling, cut growth × wide × height is the little square piece shape of 5 ~ 7cm × 3 ~ 5cm × 1cm, oil temperature 180 ~ 200 DEG C, fried 1 ~ 2min, carries out deoiling treatment;
(5) cool, packaging, sterilizing: naturally cool to below central temperature to 32 DEG C and pack, normal pressure 70 ~ 90 DEG C, sterilizing 10 ~ 30min;
(6) finished product preservation: adopt 0 ~ 4 DEG C of low-temperature preservation.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725106A (en) * | 2016-02-28 | 2016-07-06 | 安徽金钗石斛有限公司 | Method for making pomfret cakes with vicia unijuga flavor |
| CN108294251A (en) * | 2018-03-13 | 2018-07-20 | 浙江海洋大学 | The purling slice of fish food-processing method of one seed shrimp |
| CN109393381A (en) * | 2017-08-16 | 2019-03-01 | 麦平阳 | A kind of production method of golden fish cake production line and golden fish cake |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
-
2015
- 2015-07-22 CN CN201510434109.0A patent/CN104997069A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725106A (en) * | 2016-02-28 | 2016-07-06 | 安徽金钗石斛有限公司 | Method for making pomfret cakes with vicia unijuga flavor |
| US10842180B2 (en) | 2017-01-16 | 2020-11-24 | Jiangnan University | Control method for improving forming and 3D precise printing performance of thawed surimi system |
| CN109393381A (en) * | 2017-08-16 | 2019-03-01 | 麦平阳 | A kind of production method of golden fish cake production line and golden fish cake |
| CN108294251A (en) * | 2018-03-13 | 2018-07-20 | 浙江海洋大学 | The purling slice of fish food-processing method of one seed shrimp |
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Application publication date: 20151028 |