CN105433292A - Preparation method of canned sardines - Google Patents
Preparation method of canned sardines Download PDFInfo
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- CN105433292A CN105433292A CN201510781217.5A CN201510781217A CN105433292A CN 105433292 A CN105433292 A CN 105433292A CN 201510781217 A CN201510781217 A CN 201510781217A CN 105433292 A CN105433292 A CN 105433292A
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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
Abstract
The invention provides a preparation method of canned sardines. The preparation method comprises the following steps: cleaning at low temperature, color retaining treatment, salting, preparation of soup, canning, exhausting, sealing and sterilization. The preparation method has the advantages that the canned sardines prepared through the method are free of any sea smell, low in formaldehyde content, delicious in taste, good in taste, moderate in softness and hardness and long in expiration date, the problem that the sardines after the preparation of the canned sardines are dark and black in color is solved, the prepared canned sardines have freshness, nutrition, convenience and safety at the same time, and the aims of keeping the heat sensitive nutritional ingredients to the greatest extent, preventing the water loss and ensuring the good tenderness and meat elasticity of the finished canned sardines are achieved. The preparation method is scientific and reasonable in production process, strong in operability and suitable for industrial production and application.
Description
[technical field]
The present invention relates to aquatic food processing technique field, be specifically related to a kind of preparation method of canned sardines.
[background technology]
Sardine is rich in surprising nutritive value, is rich in phosphatide and OMEGA-3 aliphatic acid, protein and calcium.Web site contents according to United States cardiovascular association shows, and this special fatty acid can reduce the generation (causing harmful aliphatic acid of thrombus) of triglyceride, and has the mystery effect reducing blood pressure and slow down atherosclerotic speed gradually.Pregnant woman should eat fish in the gestational period more, as sardine, because sardine is rich in phosphatide.Phosphatide simultaneously in sardine has the advantageous effect of promotion for the brain development of fetus.Except phosphatide, sardine also contains calcareous in a large number, especially in fish-bone.The fish-bone of canned sardine is very soft, can safe edible.The mineral matter that our somagenic need is enough, sardine is also suitable for the people of all ages and classes layer because of its abundant calcium content, can absorb calcium by the sardine of boiling.Canned sardine has multiple eating method, can be made into sandwich, is also the good merchantable brand of going with rice or bread on people's dining table.
There is fishy smell in the aquatic biological of ocean, largely can affect local flavor and the mouthfeel of product all to some extent after being made into instant product.Therefore, before processing of aquatic products, it is carried out except raw meat is very necessary.In the preparation process of existing canned sardines, owing to seldom carrying out color retention to sardine, cause the color and luster that sardine meat appearance luster is gloomy, affect class sardine meat.In addition, we know, in the process of manufacture of food, can obtain different mouthfeels and local flavor by adding different auxiliary ingredients.
In addition, discovery is investigated in a large number, containing formaldehyde in numerous food product.To raw formaldehyde in the aquatic products of formaldehyde most study raw in food, research finds that some fresh aquatic products of fishing for itself are containing a certain amount of formaldehyde, and has increase in various degree in storage and process content of formaldehyde.In refrigerating process, contain the volatile materials such as formaldehyde in sardine, and formaldehyde maximum level can reach 41mg/kg.Formaldehyde is the material of higher poison, is defined as carcinogenic and teratogen by the World Health Organization, is generally acknowledged allergen, is also one of potential strong mutagen.Lot of documents record, formaldehyde on the impact of health in allotriosmia, stimulation, allergy, abnormal pulmonary function, dysfunction of liver and immunologic dysfunction etc.So the content of formaldehyde effectively controlled in aquatic products goods is in safe range, be related to consumers in general's problem healthy and in the urgent need to address.
[summary of the invention]
The object of this invention is to provide a kind of preparation method preventing canned sardines dimmed, the blackening in the yellowish pink pool of sardine after it has been manufactured.The canned sardines obtained by the method processing is without any extra large fishy smell, and content of formaldehyde is low, delicious flavour, and mouthfeel is good, and soft or hard appropriateness, substantially maintains the original nutritional labeling of sardine, have freshness, trophism, convenience and security concurrently.
The present invention seeks to be achieved through the following technical solutions: a kind of preparation method of canned sardines, comprises the following steps:
A. cleaning treatment: select fresh or the freezing and sardine of thawing, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. protect look process: put into by the sardine after previous step process in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of sardine meat and keeping color agent is 1g:2 ~ 3ml; Preferably, the amount ratio of sardine meat and keeping color agent is 1g:2ml; Keeping color agent can also remove the extra large fishy smell of sardine, reduces the content of formaldehyde in the canned sardines made;
C. salt is pickled: by the pickled 5 ~ 6h of salt solution of the sardine meat 10% after the process of guarantor's look, put into rubbing implement afterwards and wash 5 ~ 15min by rubbing with the hands, then rinse freshen with clear water, drain;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the sardine meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally canned sardines is put into high-pressure water heating fountain retort, when sardine central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
By cooled for step e canned sardines at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described canned sardines product.
Preferably, described keeping color agent is made up of the raw material of following weight portion: the root of three-nerved spicebush 10 ~ 20 parts, matrimony vine 10 ~ 20 parts, Canton love-pea vine 10 ~ 20 parts, 10 ~ 30 parts, Radix Glycyrrhizae, christina loosestrife herb 20 ~ 30 parts, leaf of Moringa 20 ~ 30 parts, Camellia nitidissima 5 ~ 10 parts; The preparation method of keeping color agent is: by the root of three-nerved spicebush, matrimony vine, Canton love-pea vine, Radix Glycyrrhizae, christina loosestrife herb, leaf of Moringa, the mixing of Camellia nitidissima raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
Preferably, described keeping color agent is made up of the raw material of following weight portion: the root of three-nerved spicebush 15 parts, matrimony vine 15 parts, Canton love-pea vine 15 parts, 20 parts, Radix Glycyrrhizae, christina loosestrife herb 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts.
Preferably, each raw material of soup juice forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.Preparation method is: cleaned up by each raw material, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, be then transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining.
Preferably, each raw material of described soup juice forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
Preferably, often canned enter the percentage by weight of sardine meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, and the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
Compared with prior art, the present invention has following beneficial effect:
1. canned sardines preparation method of the present invention, after producing sardine meat under cryogenic, carry out the process of guarantor's look immediately, more pickled, make finished product sardine meat bright yellow color, efficiently solve canned sardines and make that the yellowish pink pool of rear sardine is dimmed, the problem of blackening.
2. keeping color agent of the present invention extracts to obtain from multiple edible raw material, mainly Chinese medicine material, there is nourishing liver and kidney, benefiting shrewd head, enrich blood and foster the spirit of nobility, improve the functions such as immunity, add during tinning and extract obtained keeping color agent in can, make the health-care efficacy of canned sardines more perfect.
3. the present invention protects in look processing procedure and does not use chemical method of color protection liquid, but the keeping color agent containing guarantor's colour content that have employed from plurality of raw materials extraction is obtained carries out guarantor's look, avoids the harm using chemical method of color protection composition to produce human body.
4. operate under cryogenic in the producing of sardine meat of the present invention, and with clorox to sardine meat sterilization, arrive the sterilizing time after effectively shortening tinning, and realize cold sterilization, retain thermal sensitivity nutritional labeling to greatest extent, prevent water loss, and ensure the tenderness that canned sardines finished product is good and the flexible object of meat.
5. the canned sardines made of the present invention, a sardine body profile is complete, instant, and mouthfeel is soft, delicious flavour, long shelf-life.Production technology is scientific and reasonable, workable, is applicable to suitability for industrialized production application.
6. adopt the inventive method, obtained product is without any extra large fishy smell, and content of formaldehyde is low, long shelf-life, more healthy, and delicious flavour, mouthfeel is good, soft or hard appropriateness, substantially maintains the original nutritional labeling of sardine, has freshness, trophism, convenience and security concurrently.
[detailed description of the invention]
The following examples can help the present invention of those skilled in the art's comprehend, but cannot limit the present invention by any way.
Embodiment 1
A preparation method for canned sardines, comprises the following steps:
A cleaning treatment: choose fresh and alive sardine, under 5 ~ 10 DEG C of conditions, washes dirt and the impurity of fish surface, scraping fish scale, removing head pull out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: the root of three-nerved spicebush 20 parts, matrimony vine 20 parts, Canton love-pea vine 20 parts, 30 parts, Radix Glycyrrhizae, christina loosestrife herb 30 parts, leaf of Moringa 30 parts, Camellia nitidissima 10 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 10 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 2h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by sardine after previous step process in the keeping color agent of 80 DEG C and soak 40min, then take out with cold water fast cooling, rinsing, the amount ratio of sardine meat and keeping color agent is 1g:2ml;
C. salt is pickled: by the pickled 5h of salt solution of the sardine meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: take 40 parts, the pig's feet of weight portion, remove the peel 30 parts, native chicken, 20 parts, leg of pork bone, shank 20 parts, day lily 10 parts, 10 parts, ginger, matrimony vine 8 parts, red date 8 parts, anistree 5 parts, Chinese cassia tree 5 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the sardine meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of sardine meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, soup juice and keeping color agent temperature are not less than 80 DEG C, be exhausted, then by automatic sealing pressure potting mouth; Finally canned sardines is put into high-pressure water heating fountain retort, when sardine central temperature reaches 80 DEG C, be exhausted 10min, sterilization 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned sardines, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned sardines product.
Embodiment 2
A preparation method for canned sardines, comprises the following steps:
A. cleaning treatment: select the freezing and sardine of thawing, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: the root of three-nerved spicebush 15 parts, matrimony vine 15 parts, Canton love-pea vine 15 parts, 20 parts, Radix Glycyrrhizae, christina loosestrife herb 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 8 times; Then carry out being heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by sardine after previous step process in the keeping color agent of 85 DEG C and soak 35min, then take out with cold water fast cooling, rinsing, the amount ratio of sardine meat and keeping color agent is 1g:1ml;
C. salt is pickled: by the pickled 6h of salt solution of the sardine meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: take 35 parts, the pig's feet of weight portion, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 4 times, first boil with big fire, be then transferred to slow fire and endure 2.5h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the sardine meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of sardine meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally canned sardines is put into high-pressure water heating fountain retort, when sardine central temperature reaches 80 DEG C, be exhausted 10min, sterilization 25min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned sardines, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned sardines product.
Embodiment 3
A preparation method for canned sardines, comprises the following steps:
A. cleaning treatment: select the freezing and sardine of thawing, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. look process is protected: the raw material taking weight portion: the root of three-nerved spicebush 10 parts, matrimony vine 10 parts, Canton love-pea vine 10 parts, 10 parts, Radix Glycyrrhizae, christina loosestrife herb 20 parts, leaf of Moringa 20 parts, Camellia nitidissima 5 parts; Each raw material is put into round-bottomed flask, by raw material gross weight than the water adding 5 times; Then be heated to boiling, carry out heating and refluxing extraction, extraction time is 1.5h; After extraction, cross leaching filtrate and namely obtain keeping color agent.Put into by sardine after previous step process in the keeping color agent of 90 DEG C and soak 30min, then take out with cold water fast cooling, rinsing, the amount ratio of sardine meat and keeping color agent is 1g:3ml;
C. salt is pickled: by the pickled 4h of salt solution of the sardine meat 10% after the process of guarantor's look, pickled temperature controls, between 5 ~ 10 DEG C, to rinse freshen afterwards, drain with clear water;
D. the preparation of soup juice: take 30 parts, the pig's feet of weight portion, remove the peel 20 parts, native chicken, 10 parts, leg of pork bone, shank 10 parts, day lily 5 parts, 5 parts, ginger, matrimony vine 5 parts, red date 5 parts, anistree 2 parts, Chinese cassia tree 2 parts.Each raw material is cleaned up, bulk raw is wherein minced, all put into pot, by raw material gross weight than the water adding 3 times, first boil with big fire, be then transferred to slow fire and endure 3h, afterwards raw material is pulled out from pot, add the xanthans of 0.5% that accounts for water weight again and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: the keeping color agent added in the sardine meat after pickled for salt process, the process of guarantor's look, soup juice are added in tank, often canned enter the percentage by weight of sardine meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.Be exhausted, then by automatic sealing pressure potting mouth; Finally canned sardines is put into high-pressure water heating fountain retort, when sardine central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
F. check, pack: cooled canned sardines, at 10 ~ 15 DEG C of temperature, leaves standstill 24 hours, inspection, and packaging, obtains described canned sardines product.
By canned sardines obtained for above-described embodiment 1 to 3, at ambient temperature, keep sample and detect its shelf-life and quality, the shelf-life recorded is 18 months.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. a preparation method for canned sardines, is characterized in that, preparation method comprises the following steps:
A. cleaning treatment: select fresh or the freezing and sardine of thawing, under 5 ~ 10 DEG C of conditions, wash dirt and the impurity of fish surface, scraping fish scale, removing head pulls out internal organ simultaneously, then truncate, fin, after washing, drain for subsequent use;
B. protect look process: put into by the sardine after previous step process in the keeping color agent of 80 ~ 90 DEG C and soak 30 ~ 40min, then take out with cold water fast cooling, rinsing, the amount ratio of sardine meat and keeping color agent is 1g:2 ~ 3ml;
C. salt is pickled: by protecting the sardine pickled 5 ~ 6h of salt solution of 10% after look process, rinsing freshen afterwards, drain with clear water;
D. the preparation of soup juice: by raw material pig's feet, remove the peel native chicken, leg of pork bone, shank, day lily, ginger, matrimony vine, red date, anise, Chinese cassia tree clean up, put into pot, by raw material gross weight than the water adding 3 ~ 4 times, first boil with big fire, then be transferred to slow fire and endure 2 ~ 3h, afterwards raw material is pulled out from pot, then add the xanthans of 0.5% that accounts for water weight and the sucrose ester of 0.15% boils 20 minutes, filter, get filtrate obtaining;
E. tinning, exhaust, sealing, sterilization: add in tank by the keeping color agent added in the sardine meat after pickled for salt process, the process of guarantor's look, soup juice, be exhausted, then by automatic sealing pressure potting mouth; Finally canned sardines is put into high-pressure water heating fountain retort, when sardine central temperature reaches 80 DEG C, be exhausted 10min, sterilization 20 ~ 30min at 118 DEG C, be cooled to temperature about 40 DEG C in tank.
2. the preparation method of a kind of canned sardines according to claim 1, is characterized in that, by cooled for step e canned sardines at 10 ~ 15 DEG C of temperature, leave standstill 24 hours, inspection, packaging, obtains described canned sardines product.
3. the preparation method of a kind of canned sardines according to claim 1, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: the root of three-nerved spicebush 10 ~ 20 parts, matrimony vine 10 ~ 20 parts, Canton love-pea vine 10 ~ 20 parts, 10 ~ 30 parts, Radix Glycyrrhizae, christina loosestrife herb 20 ~ 30 parts, leaf of Moringa 20 ~ 30 parts, Camellia nitidissima 5 ~ 10 parts; The preparation method of keeping color agent is: by the root of three-nerved spicebush, matrimony vine, Canton love-pea vine, Radix Glycyrrhizae, christina loosestrife herb, leaf of Moringa, the mixing of Camellia nitidissima raw material, add water and carry out heating extraction 1.5 ~ 2h, the amount ratio of raw material and water is 1g:5 ~ 10ml.
4. the preparation method of a kind of canned sardines according to claim 3, it is characterized in that, described keeping color agent is made up of the raw material of following weight portion: the root of three-nerved spicebush 15 parts, matrimony vine 15 parts, Canton love-pea vine 15 parts, 20 parts, Radix Glycyrrhizae, christina loosestrife herb 25 parts, leaf of Moringa 25 parts, Camellia nitidissima 6 parts.
5. the preparation method of a kind of canned sardines according to claim 1, it is characterized in that, in steps d, each raw material forms by following weight portion: 30 ~ 40 parts, pig's feet, remove the peel 20 ~ 30 parts, native chicken, 10 ~ 20 parts, leg of pork bone, shank 10 ~ 20 parts, day lily 5 ~ 10 parts, 5 ~ 10 parts, ginger, matrimony vine 5 ~ 8 parts, red date 5 ~ 8 parts, anistree 2 ~ 5 parts, Chinese cassia tree 2 ~ 5 parts.
6. the preparation method of a kind of canned sardines according to claim 5, it is characterized in that, each raw material forms by following weight portion: 35 parts, pig's feet, remove the peel 25 parts, native chicken, 15 parts, leg of pork bone, shank 15 parts, day lily 6 parts, 8 parts, ginger, matrimony vine 6 parts, red date 6 parts, anistree 3 parts, Chinese cassia tree 3 parts.
7. the preparation method of a kind of canned sardines according to claim 1, is characterized in that, the amount ratio of sardine meat and keeping color agent is 1g:2ml.
8. the preparation method of a kind of canned sardines according to claim 1, it is characterized in that, often canned enter the percentage by weight of sardine meat be 50 ~ 60%, the percentage by weight of soup juice is 30 ~ 40%, the percentage by weight of keeping color agent is 10%, and soup juice and keeping color agent temperature are not less than 80 DEG C.
9. the preparation method of a kind of canned sardines according to claim 1, is characterized in that, in the pickled step of sardine meat salt, pickled temperature controls under 5 ~ 10 DEG C of cryogenic conditions.
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| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN104621632A (en) * | 2015-02-10 | 2015-05-20 | 方家铺子（莆田）绿色食品有限公司 | Canned abalone and preparation method thereof |
| CN104770772A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Sardine can preparation method |
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| CN102687871A (en) * | 2012-03-26 | 2012-09-26 | 浙江省海洋开发研究院 | Preparation method of canned sardines |
| CN104621632A (en) * | 2015-02-10 | 2015-05-20 | 方家铺子（莆田）绿色食品有限公司 | Canned abalone and preparation method thereof |
| CN104770772A (en) * | 2015-04-08 | 2015-07-15 | 浙江海洋学院 | Sardine can preparation method |
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