CN105285763A - Manufacturing method of canned loach with black bean sauce having soft fishbone - Google Patents
Manufacturing method of canned loach with black bean sauce having soft fishbone Download PDFInfo
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- CN105285763A CN105285763A CN201510837477.XA CN201510837477A CN105285763A CN 105285763 A CN105285763 A CN 105285763A CN 201510837477 A CN201510837477 A CN 201510837477A CN 105285763 A CN105285763 A CN 105285763A
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Abstract
The invention relates to a manufacturing method of a canned loach with black bean sauce having soft fishbone. The manufacturing method includes the steps of: (1) selecting fresh loach, killing the loach after feeding the loach; (2) performing curing; (3) removing the cured loach, performing rinsing, roasting the loach for 5-10 min in an oven at 210-230 DEG C; (4) performing frying; (5) immersing the fried loach into a flavoring rapidly for 20-30 s; (6) performing canning; and (7) performing sterilization to get the canned loach with black bean sauce having soft fishbone. The canned loach prepared by the invention has soft fishbone, rich fragrance and sauce fragrance, and the manufacturing method can improve the original can processing technology, shorten time, reduce energy consumption, improve the quality of the product, increase the type of the loach food, and widen the market of loach food. The method is unique in that the loach is killed by cooking wine, roasted at high temperature, fried for two times, and added the sauce fragrant black bean sauce. The method is used for north loach with large body type and hard fishbone, and can overcome the problems of difficulty of processing and killing loach, hard fishbone and heavy earthy taste.
Description
Technical field
The invention belongs to food processing technology field, relate to tinned food, the preparation method of the fermented soya bean loach can that especially a kind of fish-bone is soft.
Background technology
Loach has another name called river loach, loach fish, fine and tender taste, and taste is very delicious, is a kind of high protein, low-fat food, is meals delicacy, and suitable all kinds of crowd eats, and have the good reputation of " in water ginseng ".Loach belongs to net-rope, and vitality is indomitable, can carry out intestinal respiration, still can be safe and sound after dried up.Record according to Compendium of Material Medica, " loach warm in beneficial gas, sober up, remove diabetes.Cook together with ground rice, the burnt taste of adjustable bowl spares, treatment hemorrhoid ".Its energy " bowl spares, stopping leak " is claimed in " Elementary Medicine ".In daily life, we eat the health-care efficacy that loach is mainly it, loach is a kind of nutritious aquatic products, loach is containing Multiple components such as protein, fat, vitamin A, riboflavin and iron, be a kind of natural food be of illnesses and fitness, each hectogram protein content of edible part is up to 18.43 grams.
Start loach the nineties in 20th century to propagate artificially and rise gradually, and define the multiple aquaculture model such as paddy field aquaculture, pond culture.At present, Tianjin, Shandong, Jiangsu etc. are economized and have been defined large-scale loach breeding base, and output increases year by year.The states such as loach raw material main exit Japan and Korea S. of China, and annual all in increase for loach demand, loach one of organism production becoming foreign exchange earning, extensive loach export base is formed gradually.Being formed of extensive export base is beneficial to further developing and growth of loach industry, but the problem also bringing international market degree of dependence excessive, financial crisis, trade barrier produce for loach industry impacts greatly.The domestic deep processing about loach and Comprehensive Utilization very few, development and production loach Related product is extremely urgent, only makes full use of Domestic Resources, produces high value added product, could station, international market live pin, just reach tackle financial crisis like a cork.
In recent years, along with the development of economic society, the demand of people to high-quality food constantly increases, and loach then relies on its higher nutritive value, and unique flavor taste, is more and more favored.The increase of demand has driven the develop rapidly of loach breeding industry, and tinned food because of its shelf life long, instant, delicious flavour and dark liking by consumers in general.At present, the kind of loach tinned food is also very limited on the market, and northern loach fish-bone is comparatively hard, is difficult to reach the soft effect of fish-bone by the mode of conventional pressurized.
According to the retrieval, following several sections of patent documents relevant to present patent application are found:
1, patent document CN101088413 discloses a kind of preparation method of loach taro soup dish, is made up of: loach, taro, garlic bolt, sliced ham, Zanthoxylum essential oil, refined salt following composition raw material.
2, patent document CN101983586A discloses a kind of instant loach food, and it is obtained by following method: (1) raw material loach is through decaptitating, after internal organ pretreatment or directly get raw material loach and be placed in de-raw meat liquid and soak and carry out defishying in 1-3 hour; The weight ratio of loach and de-raw meat liquid is 1: 3-7; Described de-raw meat liquid is that 2-5%NaCl and 0.15-0.35% acid solution is mixed with the ratio of weight ratio 1: 1-2; (2), after the loach oven dry after defishying being 50-55% to moisture, being placed in closed container room degree temperature and placing the 20-30 hour that eases back; Loach must be dried; (3) be that the microwave of 480-1000W carries out expanding treatment 100-140 second with power output by drying loach; Obtain expanded loach; (4) expanded loach drying is to water content lower than 8%, obtains instant loach.
3, patent document CN103181585A discloses a kind of fragrant peppery instant loach food and preparation method thereof, it is obtained by following method: the fresh and alive loach (1) selecting height 15-25cm, after resting 2-3 days, employing blanching is lethal, then arrangement is cleaned, remove loach vertebrae, be processed into fan-shaped sheet loach sheet; (2) loach sheet good for pretreatment is placed in de-raw meat liquid to soak 1-2h and carry out defishying; (3) the loach sheet after de-raw meat is pulled out, wash away adhered materials, then put into the pickled 30-60min of the baste configured; (4) the loach sheet after dipping is pulled out and is put on grill, puts into baking box baking 25-40min after draining away the water; (5) cooling pack after baked loach surface brush one deck chilli oil, vacuum packaging; (6) packaged loach puts into sterilizer sterilizing.
In above-mentioned document, with the application's correlation larger be second and the 3rd document disclosed in the fragrant peppery instant loach food of a kind of instant loach food and one and preparation method thereof, compared with this, the application has carried out larger improvement to the preparation method of loach food, product type and taste, make finished product have obvious mouthfeel, more meet the requirement of consumer.
By contrast, there are the different of essence in patent application of the present invention and above-mentioned patent publication us.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of and solve the preparation method that the soft fermented soya bean loach tinned food of the fish-bone of the problem that difficulty, fish-bone are comparatively hard, bilgy odour is heavier is slaughtered in loach processing.The obtained fermented soya bean loach tinned food fish-bone of the method is soft, give off a strong fragrance, sauce perfume (or spice) is pure, improves original can processing technique, both shortens the time, and saved energy consumption again.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for the fermented soya bean loach can that fish-bone is soft, step is as follows:
(1) select the fresh and alive loach of height 10 ~ 15cm, after resting 2 ~ 3 days, adopt cooking wine to slaughter liquid lethal, then remove head and internal organ, and clean watery blood and black film in loach abdomen with clear water, for subsequent use;
(2) the loach that pretreatment is good is placed in pickling liquid to soak 30min ~ 60min and carry out pickling process;
(3) the loach after pickling is pulled out, put into flowing or static clear water rinsing 3 ~ 4 times in time, carry out floating light process, remain the object of pickling liquid in fish surface to the greatest extent to reach drift, then put into the baking box baking 5 ~ 10min of 210 ~ 230 DEG C;
(4) the loach after baking, input oil cauldron is fried, inventory is 10 ~ 15% of oil quality, it is fried to carry out first time, Oil-temperature control at 150 ~ 160 DEG C, time 2 ~ 5min, fried good loach is pulled out rapidly and dries in the air cool, then drop into oil cauldron to carry out secondary and explode again, Oil-temperature control at 180 ~ 190 DEG C, deep-fat frying time 1 ~ 2min;
(5) fried good loach soaks flavoring rapidly, leaching material time 20 ~ 30s;
(6) fermented soya bean are neatly laid at the bottom of tank by tinning, and fried good loach is laid in fermented soya bean surface, then drench into peanut oil, rapeseed oil or soya-bean oil, and fish and fermented soya bean weight ratio are 3:2, and oily addition is 2.5% of loach and fermented soya bean gross weight;
(7) the loach installing tank is put into sterilization kettle sterilization, 115 DEG C ~ 121 DEG C sterilization 15 ~ 40min, obtain the fermented soya bean loach can that fish-bone is soft.
And, described step (1) in cooking wine slaughter liquid and be: mass ratio is the cooking wine of 1 ~ 3:1 and the mixture of water.
And described step (2) middle pickling liquid is add vinegar 4 ~ 6 parts, cooking wine 8 ~ 10 parts, salt 8 ~ 10 parts, 0.5 ~ 1.5 part, ginger powder in every 100 parts of water, is mixed, pickles and both can take off raw meat, can make flesh of fish consolidation again.
And described step (3) middle oven temperature is 220 DEG C.And, described step (4) in frying oil time adopt peanut oil, rapeseed oil or soya-bean oil.
And, described step (5) middle flavoring boils by the formula of 100 parts, water, 20 ~ 22 parts, soy sauce, sugar 20 ~ 22 parts, salt 8 parts, 1 part, ginger powder to form, the concrete steps boiled are as follows: add in the pot be filled with water by soy sauce, ginger powder, burn to boiling, little fiery infusion 10min, then add sugar, salt again infusion 3min can take the dish out of the pot, finally add water to initial ratio in proportioning and namely obtain flavoring.
And, described step (7) in 121 DEG C of sterilization 15min.
Advantage of the present invention and good effect are:
1, the loach tinned food fish-bone that the inventive method is obtained is soft, give off a strong fragrance, sauce perfume (or spice) is pure, improve original can production and processing technology, both shortened process time, and again saved energy consumption, and improve the quality of product, add loach food variety, widen loach food products market, in addition, loach fish-bone after this inventive method process is soft, easily be absorbed by the body, for the elderly that the teenager and bone that are in growth period senesce, be highly profitable.The northern loach that the method build preferably is comparatively large, fish-bone is harder, solves loach processing and slaughters the problem that difficulty, fish-bone are comparatively hard, bilgy odour is heavier.
What 2, the present invention adopted cooking wine and water preparation first slaughters liquid, adopts this to slaughter liquid, not only can remove the bilgy odour of loach, and improve original loach killing method, as salted lethal, freezing lethal, and finally, cooking wine can also allow the bone deliquescing of loach.
3, the present invention is by high-temperature baking technique, not only make loach oppress to give off a strong fragrance, fish-bone is soft, and shorten the loach can processing time, save energy consumption, improve the simple processing method being made the deliquescing of loach fish-bone by long-time high-temperature pressurizing of tradition, the loach can color that the loach can color produced is produced than the long-time pressurization of tradition is good.
4, the present invention is friedly conducive to oil immersion by twice and enters in loach fish-bone, and bone not only can be made to become crisp deliquescing, and it is golden yellow to blast the loach fish color come, color is better.
5, the loach tinned food that the present invention produces passes through to add the aromatic strongly fragrant fermented soya bean of sauce, has neutralized the bilgy odour that loach itself is very heavy, has made loach product sauce perfume (or spice) pure, nutritious, add the taste kind of loach product.
Detailed description of the invention
Below with reference to further describing concrete operation method of the present invention, so that those skilled in the art further understand the present invention, and do not form the restriction to its power.
Method used in the present invention, if no special instructions, is the conventional method of this area; Raw material used in the present invention, if no special instructions, are commercially available prod, and such as, flavouring used in the present invention is commercially available.
Embodiment 1
A preparation method for the fermented soya bean loach can that fish-bone is soft, step is as follows:
(1) select the fresh and alive loach of height 10 ~ 15cm, after resting 3 days, adopt cooking wine to slaughter liquid lethal, then remove head and internal organ, and clean watery blood and black film in loach abdomen with clear water, for subsequent use;
Described step (1) in cooking wine slaughter liquid and be: mass ratio is the cooking wine of 2:1 and the mixture of water.
(2) the loach that pretreatment is good is placed in pickling liquid to soak 40min and carry out pickling process;
Described pickling liquid is add vinegar 8g, cooking wine 8g, salt 9g, ginger powder 1g in every 100g water, is mixed.
(3) the loach after pickling is pulled out, put into flowing or static clear water rinsing 3 ~ 4 times in time, carry out floating light process, remain the object of pickling liquid in fish surface to the greatest extent to reach drift, then put into baking box baking 5 ~ 10min, oven temperature 220 DEG C;
(4) the loach after baking, drops into oil cauldron fried, and it is fried to carry out first time, and fried good loach is pulled out rapidly and dries in the air cool, and then input oil cauldron carries out secondary and explodes again.Frying oil can adopt peanut oil, rapeseed oil or soya-bean oil.First pass Oil-temperature control is at 150 DEG C, and second time Oil-temperature control is at 185 DEG C.Inventory is 10 ~ 15% of oil quality, and deep-fat frying time is about 3min for the first time, and second time deep-fat frying time is about 1min;
(5) fried good loach soaks flavoring rapidly, leaching material time 30s;
Described flavoring is water 100g, soy sauce 22g, sugared 21g, salt 8g, ginger powder 1g formula boil and form.
Flavoring boiling method is: according to step (5) middle flavoring proportioning, soy sauce, ginger powder are added in the pot be filled with water, burns to boiling, little fiery infusion 10min, then add sugar, salt again infusion 3min can take the dish out of the pot, finally according to step (5) flavoring proportioning add water to initial ratio and be flavoring.
(6) fermented soya bean are neatly laid at the bottom of tank by tinning, and fried good loach is laid in fermented soya bean surface, then drench into peanut oil, rapeseed oil or soya-bean oil, and fish and fermented soya bean weight ratio are 3:2, and oily addition is 2.5% of loach and fermented soya bean gross weight;
(7) the loach installing tank is put into sterilization kettle sterilization, 121 DEG C of sterilization 15min, obtain the fermented soya bean loach can that fish-bone is soft.
Embodiment 2
A preparation method for the fermented soya bean loach can that fish-bone is soft, step is as follows:
(1) select the fresh and alive loach of height 10cm, after resting 2 days, adopt cooking wine to slaughter liquid lethal, then remove head and internal organ, and clean watery blood and black film in loach abdomen with clear water, for subsequent use;
Liquid slaughtered by described cooking wine: mass ratio is the cooking wine of 1:1 and the mixture of water, and live loacs is poured into cooking wine and slaughter in liquid, lid immediately, prevent loach from running away, slaughter time controling at 40 ~ 60min, cooking wine both can remove raw meat, and loach bone can be made again soft;
(2) the loach that pretreatment is good is placed in pickling liquid to soak 30min and carry out pickling process;
Described step (2) middle pickling liquid is add vinegar 4 parts, cooking wine 8 parts, salt 8 parts, 0.5 part, ginger powder in every 100 parts of water, and be mixed, the object of pickling both can take off raw meat, can make flesh of fish consolidation again;
(3) the loach after pickling is pulled out, put into flowing or static clear water rinsing 3 times in time, carry out floating light process, remain the object of pickling liquid in fish surface to the greatest extent to reach drift, then put into the baking box baking 10min of 210 DEG C;
(4) the loach after baking, input oil cauldron is fried, inventory is 10% of oil mass, and it is fried to carry out first time, and Oil-temperature control is at 155 DEG C, time 2min, fried good loach is pulled out rapidly and dries in the air cool, and then drop into oil cauldron and carry out secondary and explode again, Oil-temperature control is at 180 DEG C, deep-fat frying time 1min, can adopt peanut oil during frying oil;
First pass is exploded by fish ripe, is for second time improve the colouring of oil temperature relief fish and surperficial delicious and crisp, and twice fried is conducive to oil immersion and enters in loach fish-bone, makes bone become crisp deliquescing.
(5) fried good loach soaks flavoring rapidly, leaching material time 25s;
Described flavoring boils by the formula of 100 parts, water, 20 ~ 22 parts, soy sauce, sugar 20 ~ 22 parts, salt 8 parts, 1 part, ginger powder to form, the concrete steps boiled are as follows: add in the pot be filled with water by soy sauce, ginger powder, burn to boiling, little fiery infusion 10min, then add sugar, salt again infusion 3min can take the dish out of the pot, finally add water to initial ratio in proportioning and namely obtain flavoring;
(6) fermented soya bean are neatly laid at the bottom of tank by tinning, and fried good loach is laid in fermented soya bean surface, then drench into peanut oil, rapeseed oil or soya-bean oil, and fish and fermented soya bean weight ratio are 3:2, and oily addition is 2.5% of loach and fermented soya bean gross weight;
(7) the loach installing tank is put into sterilization kettle sterilization, 115 DEG C of sterilization 40min, obtain the fermented soya bean loach can that fish-bone is soft.
Embodiment 3
A preparation method for the fermented soya bean loach can that fish-bone is soft, step is as follows:
(1) select the fresh and alive loach of height 15cm, after resting 3 days, adopt cooking wine to slaughter liquid lethal, then remove head and internal organ, and clean watery blood and black film in loach abdomen with clear water, for subsequent use;
Liquid slaughtered by described cooking wine: mass ratio is the cooking wine of 3:1 and the mixture of water, and live loacs is poured into cooking wine and slaughter in liquid, lid immediately, prevent loach from running away, slaughter time controling at 40 ~ 60min, cooking wine both can remove raw meat, and loach bone can be made again soft.
(2) the loach that pretreatment is good is placed in pickling liquid to soak 60min and carry out pickling process; Described pickling liquid is add vinegar 6 parts, cooking wine 10 parts, salt 10 parts, 1.5 parts, ginger powder in every 100 parts of water, is mixed, pickles and both can take off raw meat, can make flesh of fish consolidation again;
(3) the loach after pickling is pulled out, put into flowing or static clear water rinsing 4 times in time, carry out floating light process, remain the object of pickling liquid in fish surface to the greatest extent to reach drift, then put into the baking box baking 5min of 230 DEG C;
(4) the loach after baking, input oil cauldron is fried, inventory is 15% of oil mass, and it is fried to carry out first time, and Oil-temperature control is at 160 DEG C, time 5min, fried good loach is pulled out rapidly and dries in the air cool, and then drop into oil cauldron and carry out secondary and explode again, Oil-temperature control is at 190 DEG C, deep-fat frying time 2min, adopts rapeseed oil or soya-bean oil during frying oil;
First pass is exploded by fish ripe, is for second time improve the colouring of oil temperature relief fish and surperficial delicious and crisp, and twice fried is conducive to oil immersion and enters in loach fish-bone, makes bone become crisp deliquescing;
(5) fried good loach soaks flavoring rapidly, leaching material time 20 ~ 30s;
Described flavoring boils by the formula of 100 parts, water, 20 ~ 22 parts, soy sauce, sugar 20 ~ 22 parts, salt 8 parts, 1 part, ginger powder to form, the concrete steps boiled are as follows: add in the pot be filled with water by soy sauce, ginger powder, burn to boiling, little fiery infusion 10min, then add sugar, salt again infusion 3min can take the dish out of the pot, finally add water to initial ratio in proportioning and namely obtain flavoring;
(6) fermented soya bean are neatly laid at the bottom of tank by tinning, and fried good loach is laid in fermented soya bean surface, then drench into peanut oil, rapeseed oil or soya-bean oil, and fish and fermented soya bean weight ratio are 3:2, and oily addition is 2.5% of loach and fermented soya bean gross weight;
(7) the loach installing tank is put into sterilization kettle sterilization, 115 DEG C ~ 121 DEG C sterilization 15 ~ 40min, obtain the fermented soya bean loach can that fish-bone is soft.
The loach tinned food fish-bone that the inventive method obtains is soft, give off a strong fragrance, sauce perfume (or spice) is pure, nutritious, instant, shelf time are long, improve original can production and processing technology, shorten the time, save energy consumption, the method slaughters liquid by the cooking wine that cooking wine and the rational proportioning of water are obtained, not only can remove the bilgy odour of loach, and can allow the bone deliquescing of loach; The method is by high-temperature baking technique, not only make loach oppress to give off a strong fragrance, fish-bone is soft, and shorten the loach can processing time, improve the processing method that the long-time high-temperature pressurizing of tradition makes the deliquescing of loach fish-bone, the loach can color that the loach can color produced is produced than the long-time pressurization of tradition is good; The loach fish twice of the method is fried to be conducive to oil immersion and to enter in loach fish-bone, make bone become crisp deliquescing, and twice fried obtained loach fish color is better; The method has neutralized the very heavy bilgy odour of loach fish itself by adding the aromatic strongly fragrant fermented soya bean of sauce, and obtained loach product sauce perfume (or spice) is pure, adds the taste kind of loach product.The northern loach that the method build preferably is comparatively large, fish-bone is harder, solves loach processing and slaughters the problem that difficulty, fish-bone are comparatively hard, bilgy odour is heavier.
Claims (7)
1. a preparation method for the fermented soya bean loach can that fish-bone is soft, is characterized in that: step is as follows:
(1) select the fresh and alive loach of height 10 ~ 15cm, after resting 2 ~ 3 days, adopt cooking wine to slaughter liquid lethal, then remove head and internal organ, and clean watery blood and black film in loach abdomen with clear water, for subsequent use;
(2) the loach that pretreatment is good is placed in pickling liquid to soak 30min ~ 60min and carry out pickling process;
(3) the loach after pickling is pulled out, put into flowing or static clear water rinsing 3 ~ 4 times in time, carry out floating light process, remain the object of pickling liquid in fish surface to the greatest extent to reach drift, then put into the baking box baking 5 ~ 10min of 210 ~ 230 DEG C;
(4) the loach after baking, input oil cauldron is fried, inventory is 10 ~ 15% of oil quality, it is fried to carry out first time, Oil-temperature control at 150 ~ 160 DEG C, time 2 ~ 5min, fried good loach is pulled out rapidly and dries in the air cool, then drop into oil cauldron to carry out secondary and explode again, Oil-temperature control at 180 ~ 190 DEG C, deep-fat frying time 1 ~ 2min;
(5) fried good loach soaks flavoring rapidly, leaching material time 20 ~ 30s;
(6) fermented soya bean are neatly laid at the bottom of tank by tinning, and fried good loach is laid in fermented soya bean surface, then drench into peanut oil, rapeseed oil or soya-bean oil, and fish and fermented soya bean weight ratio are 3:2, and oily addition is 2.5% of loach and fermented soya bean gross weight;
(7) the loach installing tank is put into sterilization kettle sterilization, 115 DEG C ~ 121 DEG C sterilization 15 ~ 40min, obtain the fermented soya bean loach can that fish-bone is soft.
2. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, is characterized in that: described step (1) in cooking wine slaughter liquid and be: mass ratio is the cooking wine of 1 ~ 3:1 and the mixture of water.
3. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, it is characterized in that: described step (2) middle pickling liquid is add vinegar 4 ~ 6 parts, cooking wine 8 ~ 10 parts, salt 8 ~ 10 parts, 0.5 ~ 1.5 part, ginger powder in every 100 parts of water, be mixed, pickle and both can take off raw meat, flesh of fish consolidation can be made again.
4. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, is characterized in that: described step (3) middle oven temperature is 220 DEG C.
5. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, is characterized in that: described step (4) in frying oil time adopt peanut oil, rapeseed oil or soya-bean oil.
6. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, it is characterized in that: described step (5) middle flavoring boils by the formula of 100 parts, water, 20 ~ 22 parts, soy sauce, sugar 20 ~ 22 parts, salt 8 parts, 1 part, ginger powder to form, the concrete steps boiled are as follows: add in the pot be filled with water by soy sauce, ginger powder, burn to boiling, little fiery infusion 10min, then add sugar, salt again infusion 3min can take the dish out of the pot, finally add water to initial ratio in proportioning and namely obtain flavoring.
7. the preparation method of the fermented soya bean loach can that fish-bone according to claim 1 is soft, is characterized in that: described step (7) in 121 DEG C of sterilization 15min.
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| CN106473026A (en) * | 2016-09-30 | 2017-03-08 | 天津农学院 | A kind of loach leisure food and preparation method thereof |
| CN106579055A (en) * | 2016-12-13 | 2017-04-26 | 淮海工学院 | Special processing process for flavor ready-to-eat canned loaches |
| CN106579055B (en) * | 2016-12-13 | 2020-04-07 | 淮海工学院 | Special processing technology of flavored instant loach can |
| CN107751854A (en) * | 2017-11-29 | 2018-03-06 | 黄桂月 | A kind of preparation method of spicy loach jerky |
| CN111471091A (en) * | 2019-11-26 | 2020-07-31 | 天津科技大学 | Efficient extraction method of loach myofibrillar protein |
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Application publication date: 20160203 |