CN105285761A - Squid ham sausage containing porphyra for reducing blood fat and preparation method thereof - Google Patents
Squid ham sausage containing porphyra for reducing blood fat and preparation method thereof Download PDFInfo
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- CN105285761A CN105285761A CN201510819412.2A CN201510819412A CN105285761A CN 105285761 A CN105285761 A CN 105285761A CN 201510819412 A CN201510819412 A CN 201510819412A CN 105285761 A CN105285761 A CN 105285761A
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- squid
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- 241000238366 Cephalopoda Species 0.000 title claims abstract description 43
- 235000013580 sausages Nutrition 0.000 title claims abstract description 26
- 239000008280 blood Substances 0.000 title claims abstract description 16
- 210000004369 blood Anatomy 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241000206609 Porphyra Species 0.000 title abstract 5
- 239000000203 mixture Substances 0.000 claims abstract description 28
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 23
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 18
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 9
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims abstract description 8
- 240000007124 Brassica oleracea Species 0.000 claims abstract description 8
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims abstract description 8
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims abstract description 8
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims abstract description 8
- NVNLLIYOARQCIX-MSHCCFNRSA-N Nisin Chemical compound N1C(=O)[C@@H](CC(C)C)NC(=O)C(=C)NC(=O)[C@@H]([C@H](C)CC)NC(=O)[C@@H](NC(=O)C(=C/C)/NC(=O)[C@H](N)[C@H](C)CC)CSC[C@@H]1C(=O)N[C@@H]1C(=O)N2CCC[C@@H]2C(=O)NCC(=O)N[C@@H](C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(NCC(=O)N[C@H](C)C(=O)N[C@H](CC(C)C)C(=O)N[C@H](CCSC)C(=O)NCC(=O)N[C@H](CS[C@@H]2C)C(=O)N[C@H](CC(N)=O)C(=O)N[C@H](CCSC)C(=O)N[C@H](CCCCN)C(=O)N[C@@H]2C(N[C@H](C)C(=O)N[C@@H]3C(=O)N[C@@H](C(N[C@H](CC=4NC=NC=4)C(=O)N[C@H](CS[C@@H]3C)C(=O)N[C@H](CO)C(=O)N[C@H]([C@H](C)CC)C(=O)N[C@H](CC=3NC=NC=3)C(=O)N[C@H](C(C)C)C(=O)NC(=C)C(=O)N[C@H](CCCCN)C(O)=O)=O)CS[C@@H]2C)=O)=O)CS[C@@H]1C NVNLLIYOARQCIX-MSHCCFNRSA-N 0.000 claims abstract description 8
- 108010053775 Nisin Proteins 0.000 claims abstract description 8
- 229940087603 grape seed extract Drugs 0.000 claims abstract description 8
- 235000002532 grape seed extract Nutrition 0.000 claims abstract description 8
- 235000010297 nisin Nutrition 0.000 claims abstract description 8
- 239000004309 nisin Substances 0.000 claims abstract description 8
- 229940005581 sodium lactate Drugs 0.000 claims abstract description 8
- 235000011088 sodium lactate Nutrition 0.000 claims abstract description 8
- 239000001540 sodium lactate Substances 0.000 claims abstract description 8
- 239000001717 vitis vinifera seed extract Substances 0.000 claims abstract description 8
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 claims abstract description 7
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000004426 flaxseed Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 229940100486 rice starch Drugs 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 21
- 241000234282 Allium Species 0.000 claims description 19
- 239000012634 fragment Substances 0.000 claims description 11
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 10
- 150000002632 lipids Chemical class 0.000 claims description 10
- 210000000936 intestine Anatomy 0.000 claims description 9
- 235000019710 soybean protein Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 241000251468 Actinopterygii Species 0.000 claims description 4
- 230000008676 import Effects 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000945 filler Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 244000003416 Asparagus officinalis Species 0.000 claims 3
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 4
- 240000006108 Allium ampeloprasum Species 0.000 abstract 1
- 235000005254 Allium ampeloprasum Nutrition 0.000 abstract 1
- 241001116389 Aloe Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000008866 Ziziphus nummularia Species 0.000 abstract 1
- 235000011399 aloe vera Nutrition 0.000 abstract 1
- 230000036449 good health Effects 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 7
- 239000000047 product Substances 0.000 description 6
- 210000003205 muscle Anatomy 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a squid ham sausage containing porphyra for reducing blood fat and a preparation method thereof. The squid ham sausage containing porphyra for reducing blood fat consists of the following raw materials by weight: 1-2 parts of cabbage, 1-2 parts of porphyra, 6-7 parts of aloe juice, 3-4 parts of fresh lotus root, 0.5-1 part of leek root, 0.5-1 part of jujube, 0.5-1 part of licorice, 100-110 parts of squid meat, 120-130 parts of minced cod, 15-20 parts of onion pieces, 30-35 parts of onion juice, a proper amount of a grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spices, sesame oil, cooking wine, glutinous rice starch, soy protein, flax seed gum, Nisin, sodium lactate, protein sausage and water. The porphyra has fresh flavor and delicious taste, and can effectively lower blood fat; squid soaked in NaHCO3 solution can have sour taste removed; the onion pieces are added and onion juice is blended and mixed well in the materials; finally the mixture is boiled with a variety of traditional Chinese medicines, so that the ham has a good health functions of nourishing yin, tonifying yang and enriching blood.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to main laver reducing blood lipid squid ham sausage and preparation method thereof.
Background technology
Squid, also claims squid, squid, and nutritive value is very high, is famous and precious marine product.It is rich in the several amino acids of needed by human, and essential amino acid composition is close to holoprotein, is a kind of health-care nutritive and excellent flavor
Aquatic products resource.Peru squid output is huge, but NH4Cl content is very high in Peru squid muscle, in Peru squid muscle, VBN (VBN) content reaches as high as 2.47mg/g, this causes squid muscle taste pained, there is tart flavour, if without process, can not eat, therefore find suitable processing technology and improve squid acerbity and develop the key point that new sleeve-fish product is squid higher value application.Therefore be that raw material makes seafood sausage food by squid and frozen minced fillets, to improve the mouthfeel of surimi product and to improve its nutritive value.And it is due to the cost of the surimi product that the interpolation of squid can suitably reduce, to the utilization of deep-sea fishing resource and the exploitation of squid new product, significant.
Squid itself has fishy smell, if do not remove the taste that can affect ham sausage, makes ham sausage separately in addition with squid and fish gruel, taste is delicious not, and taste is single, function singleness, ham sausage retentiveness, hardness and the chewiness produced are not ideal enough, and storage time is short.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides main laver reducing blood lipid squid ham sausage and preparation method thereof.
The present invention is achieved by the following technical solutions:
One main laver reducing blood lipid squid ham sausage is made up of following raw materials in part by weight: cabbage 1-2, laver 1-2, asparagus juice 6-7, fresh lotus root 3-4, Radix Folium Allii tuberosi 0.5-1, red date 0.5-1, Radix Glycyrrhizae 0.5-1, squid meat 100-110, the rotten 120-130 of cod, onion fragment 15-20, Conditions of Onion Juice 30-35, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
The preparation method of a described main laver reducing blood lipid squid ham sausage, comprise the following steps: laver is put into after asparagus juice soaks 20-30 minute and pulls out by (1), cabbage is shredded, mix with laver and smash to pieces, and it is inner to import fresh lotus root, put into above-mentioned asparagus juice again and boil 30-40 minute, lotus root is pulled out, dry grinds;
(2) squid meat is shredded, and put into 4-5 doubly containing 0.3% NaHCO3 solution soak and stir 20-30min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2-3h at 1-4 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%-80%, the salt adding 0.3% again pickles 4-5h under 1-4 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Folium Allii tuberosi, red date, Radix Glycyrrhizae, add 8-9 poach 30-40min doubly again, pull rear cooling out, putting into pressure is again pressurize 20-25min under 400MPa environment, to obtain final product.
Advantage of the present invention is: laver is put into asparagus juice and soaks by the present invention, is shredded by cabbage, mix smash to pieces with laver, and it is inner to import fresh lotus root, oven dry grinds, and the delicious mouthfeel of laver is good, and can effectively reducing blood lipid; Be placed on by squid after soaking in NaHCO3 solution, can remove the acerbity of squid, add onion fragment and mix thoroughly with Conditions of Onion Juice, the fishy smell of squid can be removed by Conditions of Onion Juice completely, and onion fragment can promote the mouthfeel of ham sausage, makes the better deliciousness of its taste; Add the growth that grape seed extract effectively can suppress bacterium in storage, extend the shelf-life of ham sausage; Adopt the collocation of Nisin and sodium lactate, and in conjunction with the bowel lavage of pressurize process, the retentiveness of ham sausage, hardness and chewiness can be significantly improved under the condition not affecting ham sausage color and luster, and effectively extend the storage time of ham sausage, finally select to boil together with various Chinese medicine, ham sausage is made to have good nourishment for vitality, the health-care efficacy of enriching blood.
Detailed description of the invention
One main laver reducing blood lipid squid ham sausage is be made up of following raw materials in part by weight: cabbage 1, laver 1, asparagus juice 6, fresh lotus root 3, Radix Folium Allii tuberosi 0.5, red date 0.5, Radix Glycyrrhizae 0.5, squid meat 100, cod gruel 120, onion fragment 15, Conditions of Onion Juice 30, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
The preparation method of a described main laver reducing blood lipid squid ham sausage, comprise the following steps: laver is put into asparagus juice immersion and pulls out after 20 minutes by (1), cabbage is shredded, mix with laver and smash to pieces, and it is inner to import fresh lotus root, put into above-mentioned asparagus juice again and boil 30 minutes, lotus root is pulled out, dry grinds;
(2) squid meat is shredded, and put into 4 times containing 0.3% NaHCO3 solution soak and stir 20min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2h at 1 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%, the salt adding 0.3% again pickles 4h under 1 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Folium Allii tuberosi, red date, Radix Glycyrrhizae, add the poach 30min of 8 times again, pull rear cooling out, putting into pressure is again pressurize 20min under 400MPa environment, to obtain final product.
Claims (2)
1. a main laver reducing blood lipid squid ham sausage, it is characterized in that being made up of following raw materials in part by weight: cabbage 1-2, laver 1-2, asparagus juice 6-7, fresh lotus root 3-4, Radix Folium Allii tuberosi 0.5-1, red date 0.5-1, Radix Glycyrrhizae 0.5-1, squid meat 100-110, the rotten 120-130 of cod, onion fragment 15-20, Conditions of Onion Juice 30-35, appropriate grape seed extract, NaHCO3 solution, salt, monosodium glutamate, spice, sesame oil, cooking wine, glutinous rice starch, soybean protein, flaxseed gum, Nisin, sodium lactate, albumen intestines and water.
2. the preparation method of a main laver reducing blood lipid squid ham sausage according to claim 1, it is characterized in that comprising the following steps: laver is put into after asparagus juice soaks 20-30 minute and pulls out by (1), cabbage is shredded, mix with laver and smash to pieces, and it is inner to import fresh lotus root, put into above-mentioned asparagus juice again and boil 30-40 minute, lotus root is pulled out, dry grinds;
(2) squid meat is shredded, and put into 4-5 doubly containing 0.3% NaHCO3 solution soak and stir 20-30min, by the depickling of squid meat, mix with onion fragment again and mix thoroughly with Conditions of Onion Juice and leave standstill 2-3h at 1-4 DEG C, again the mixture of squid meat and onion fragment is poured in dewaterer dewater to water content be 70%-80%, the salt adding 0.3% again pickles 4-5h under 1-4 DEG C of environment, refrigerates for subsequent use;
(3) cod gruel is put to cut to cutmixer and mix 3min, rotating speed 1500r/min, then add 2% salt and mass fraction be 0.2% grape seed extract cut and mix 5min, rotating speed 2100r/min, add 1% monosodium glutamate, 1.5% spice, 0.5% sesame oil, 2% cooking wine, 2% glutinous rice starch again, cut and mix 1.5min, then add 3% soybean protein, 0.05% flaxseed gum, 0.01%Nisin and 3% sodium lactate, cut and mix 3min;
(4) by cutting, the fish after mixing is rotten to be mixed with gains in (1) (2) and stirs, and carry out bowel lavage with sausage filler and albumen intestines, the intestines of having filled with are mixed with Radix Folium Allii tuberosi, red date, Radix Glycyrrhizae, add 8-9 poach 30-40min doubly again, pull rear cooling out, putting into pressure is again pressurize 20-25min under 400MPa environment, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510819412.2A CN105285761A (en) | 2015-11-24 | 2015-11-24 | Squid ham sausage containing porphyra for reducing blood fat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510819412.2A CN105285761A (en) | 2015-11-24 | 2015-11-24 | Squid ham sausage containing porphyra for reducing blood fat and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105285761A true CN105285761A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510819412.2A Withdrawn CN105285761A (en) | 2015-11-24 | 2015-11-24 | Squid ham sausage containing porphyra for reducing blood fat and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360446A (en) * | 2016-08-30 | 2017-02-01 | 宁波飞润海洋生物科技股份有限公司 | Laver squid blocks and production method thereof |
-
2015
- 2015-11-24 CN CN201510819412.2A patent/CN105285761A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106360446A (en) * | 2016-08-30 | 2017-02-01 | 宁波飞润海洋生物科技股份有限公司 | Laver squid blocks and production method thereof |
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Application publication date: 20160203 |