CN105661388A - Flavor food with octopus feet as raw materials and preparing method of flavor food - Google Patents
Flavor food with octopus feet as raw materials and preparing method of flavor food Download PDFInfo
- Publication number
- CN105661388A CN105661388A CN201610093736.7A CN201610093736A CN105661388A CN 105661388 A CN105661388 A CN 105661388A CN 201610093736 A CN201610093736 A CN 201610093736A CN 105661388 A CN105661388 A CN 105661388A
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- China
- Prior art keywords
- octopus
- time
- food
- raw material
- oleum sesami
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000238413 Octopus Species 0.000 title claims abstract description 52
- 239000002994 raw material Substances 0.000 title claims abstract description 35
- 235000013305 food Nutrition 0.000 title claims abstract description 29
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 9
- 235000019634 flavors Nutrition 0.000 title abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 206010033546 Pallor Diseases 0.000 claims abstract description 14
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 241000238366 Cephalopoda Species 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 238000002360 preparation method Methods 0.000 claims description 14
- 235000013373 food additive Nutrition 0.000 claims description 9
- 239000002778 food additive Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000008595 infiltration Effects 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 244000053852 Allium cepa var. aggregatum Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000010721 machine oil Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 3
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 3
- 210000003097 mucus Anatomy 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 3
- 235000019982 sodium hexametaphosphate Nutrition 0.000 claims description 3
- 235000012424 soybean oil Nutrition 0.000 claims description 3
- 239000003549 soybean oil Substances 0.000 claims description 3
- 238000012360 testing method Methods 0.000 claims description 3
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000008159 sesame oil Substances 0.000 abstract 1
- 235000011803 sesame oil Nutrition 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 238000013461 design Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000013324 preserved food Nutrition 0.000 description 2
- 235000012976 tarts Nutrition 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 238000013475 authorization Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to the field of cephalopoda aquatic product cans, in particular to a flavor food with octopus feet as raw materials and a preparing method of the flavor food. The flavor food with octopus feet as raw materials is prepared from octopus feet through rinsing, primary patterned cutting, steeping for deacidification, slicing, secondary blanching, stirring permeation, frying, sesame oil mixing, exhaust sealing, sterilization, cooling and air drying treatment. The final moisture of the products is controlled to be 40-45%, and the products belong to processed seasoning leisure aquatic products; due to the fact that the sterilization process is added, a preservative is not added, and the shelf life of the products is 6 months; compared with leisure dried fish, the moisture of the products is increased, the taste is better, and stiff slices and hard slices can be avoided; compared with fish cans, the sterilization of the products is low, the sterilization time is short, and thus the original nutrient value and taste of the products are fully maintained. In addition, the preparing process of the flavor food with octopus feet as raw materials is easy to implement and stable in product quality.
Description
Technical field
The present invention relates to siphonopods aquatic products canned food field, particularly relate to a kind of with Octopus foot be the typical local food of raw material and preparation method.
Background technology
Along with improving constantly of social constantly progressive living standards of the people, the requirement of quality of the life is also more and more higher, and dietary structure is to natural, green, nutrition, safe and healthy development. Although canned aquatic products series products is of a great variety in the market, but many based on Fish canned aquatic products, and in traditional canned aquatic products preparation, generally adopt first fried rear stew in soy sauce seasoning mode to prepare, product water-retaining property is not good, the mouthfeel such as DE, brittleness shows slightly not enough. For solving the problems referred to above, this case application heat has invented a kind of white kidney bean small squid canned food and preparation method thereof (Authorization Notice No. is CN103251080B), squid has been carried out processed by this kind little can of squid food, and also improves further in product trophic structure.
Octopus foot, its muscle has strange tart flavour, than the little squid in Hong kong, there is higher strange tart flavour, common deacidification treatment effect is inconspicuous and heavy damage product special flavour, in addition existing canned fish commercial sterilization all adopts high temperature high pressure sterilizing, and major part nutrient substance runs off, if being therefore provided that a kind of maintenance is with Octopus foot for raw-material leisure food and preparation method, meet different consumer demand, there is positive economic benefit.
Summary of the invention
For overcoming deficiency of the prior art, the present invention provides a kind of typical local food being raw material with Octopus foot.
For achieving the above object, the technical solution used in the present invention is as follows: the typical local food being raw material with Octopus foot, it is characterized in that, it is prepared from by following raw material: through rinsing, cut-flower, soak deacidification, section, secondary blanching, stirring infiltration, fried, mix Oleum sesami, exhaust sealing, sterilization, cooling, Octopus foot after air-dry process, the flavouring agent of described stirring infiltration is prepared from by following each percentage by weight raw material: white sugar 3-5% in every 100kg Octopus foot, monosodium glutamate 1-2%, Sal 1-2%, food additive 0.1-0.2%, and spice 0.1-0.2%, wherein food additive be 5 ＇-disodium 5'-ribonucleotide and, spice is that Fructus Capsici is broken, Fructus Foeniculi, anistree, one or more in Radix Glycyrrhizae,The described finished product Oleum sesami mixing Oleum sesami includes one or more in basis Oleum sesami and Fructus Zanthoxyli oil, ziran oil, chilli oil.
Further, food additive is 0.15%, wherein 5 ＇-disodium 5'-ribonucleotide 0.1%, sodium D-isoascorbate 0.05%.
Further, basis Oleum sesami is prepared from by following each percentage by weight raw material: soybean oil 95-97%, Rhizoma Zingiberis Recens 1-2%, Allium ascalonicum L. 1-2%, Bulbus Allii 1-2%.
Further, finished product Oleum sesami includes basis Oleum sesami, 0.01-0.02% Fructus Zanthoxyli oil, 0.01-0.02% ziran oil, 0.02-0.03% chilli oil.
Preparation method with the typical local food that Octopus foot is raw material, it is characterised in that specifically comprise the following steps that
Step 1, selects materials, and selects from Pest-or disease-free area, uncontamination marine site, meets the Octopus of the regulation of GB2733;
Step 2, rinsing, Octopus foot is adopted the Sal of 1%WT, rinsed surfaces mucus, dirt;
Step 3, a blanching: second time 80-100, make Octopus foot sizing;
Step 4, soaks deacidification: adopt the sodium hexametaphosphate solution of 0.1%WT, by stereotyped Octopus foot, carries out soaking deacidification, and in immersion process, water temperature is maintained at 0-10 DEG C, soak time 5-8 hour;
Step 5, section: adopt microtome, cut into slices soaking the Octopus foot deacidified, thickness 0.3-0.5cm;
Step 6, secondary blanching: second time 50-80, and cool down with frozen water, keep product brittleness;
Step 7, stirring infiltration, vacuum-0.06Mpa, mixing time 15-25 minute, every 100kg Octopus foot added dispensing 5-10g;
Step 8, fried, adopt oil-water separation frying machine, frying temperature 130 DEG C, deep-fat frying time 2 minutes;
Step 9, mixes Oleum sesami, adopts blender, the Octopus sheet 20kg that every machine oil has exploded, finished product Oleum sesami 500-1000g, is stirred perfumery, mixing time 1-2 minute;
Step 10, exhaust sealing, adopt automatic roller vacuum packing machine, vacuum-0.1Mpa, evacuation time 10-20 second, seal second time 1-2;
Step 11, sterilization: adopt wet sterilization, temperature 100-110 DEG C, 3-8 minute time;
Step 12, cooling, air-dry, adopt cleaning machine and air-dry machine, the product that will have sterilized, wash away packaging bag air-dry packaging bag surface moisture of going out;
Step 13, outer package, inspection, vanning: the examination and test of products is qualified, carry out outer package by specification requirement, enter warehouse for finished product district to be checked.
Optimizing, in step 3, the time of a blanching is 90 seconds.
Optimize, the 60 seconds time of secondary blanching in step 6.
Optimize, evacuation time 15 seconds, 1.5 seconds time of heat-sealing in step 10.
Optimize, sterilization temperature 110 DEG C, 20 minutes time in step 11.
From the above-mentioned description of this invention, provided by the invention with Octopus foot be raw material typical local food, product final moisture controls at 40-45%, belong to seasoning class leisure fishery technology, because increasing process for sterilizing, without preservative, shelf life of products 6 months, and having the advantage that (1) product moisture compared with leisure dried fish is improved, mouthfeel is better, does not have stiff sheet, stiff sheet; (2) compared with canned fish, this product sterilization temperature is low, and sterilizing time is short, fully maintains the original nutritive value of product and mouthfeel. In addition the preparation technology of the typical local food being raw material with Octopus foot provided by the invention, simple to operate, constant product quality.
Detailed description of the invention
Below by way of detailed description of the invention, the invention will be further described.
The typical local food being raw material with Octopus foot, be the typical local food of raw material with Octopus foot, following raw material be prepared from: through rinsing, cut-flower, soak deacidification, section, secondary blanching, stirring are permeated, fried, mix Oleum sesami, exhaust sealing, sterilization, cooling, air-dry process after Octopus sufficient;
The flavouring agent stating stirring infiltration is prepared from by following each percentage by weight raw material: white sugar 3-5%, monosodium glutamate 1-2%, Sal 1-2%, food additive 0.1-0.2% and spice 0.1-0.2% in every 100kg Octopus foot, wherein food additive be 5 ＇-disodium 5'-ribonucleotide and, spice is that Fructus Capsici is broken, Fructus Foeniculi, anise, one or more in Radix Glycyrrhizae, food additive is 0.15%, wherein 5 ＇-disodium 5'-ribonucleotide 0.1%, sodium D-isoascorbate 0.05%;
Mix that the finished product Oleum sesami of Oleum sesami includes in basis Oleum sesami and Fructus Zanthoxyli oil, ziran oil, chilli oil one or more, basis Oleum sesami is prepared from by following each percentage by weight raw material: soybean oil 95-97%, Rhizoma Zingiberis Recens 1-2%, Allium ascalonicum L. 1-2%, Bulbus Allii 1-2%, and finished product Oleum sesami includes basis Oleum sesami, 0.01-0.02% Fructus Zanthoxyli oil, 0.01-0.02% ziran oil, 0.02-0.03% chilli oil.
Preparation method with the typical local food that Octopus foot is raw material, it is characterised in that specifically comprise the following steps that
Step 1, selects materials, and selects from Pest-or disease-free area, uncontamination marine site, meets the Octopus of the regulation of GB2733;
Step 2, rinsing, Octopus foot is adopted the Sal of 1%WT, rinsed surfaces mucus, dirt;
Step 3, a blanching: second time 80-100, make Octopus foot sizing, be preferred with 90 seconds;
Step 4, soaks deacidification: adopt the sodium hexametaphosphate solution of 0.1%WT, by stereotyped Octopus foot, carries out soaking deacidification, and in immersion process, water temperature is maintained at 0-10 DEG C, soak time 5-8 hour;
Step 5, section: adopt microtome, cut into slices soaking the Octopus foot deacidified, thickness 0.3-0.5cm;
Step 6, secondary blanching: second time 50-80, and cool down with frozen water, keep product brittleness, be preferred with 60 seconds;
Step 7, stirring infiltration, vacuum-0.06Mpa, mixing time 15-25 minute, every 100kg Octopus foot added dispensing 5-10g;
Step 8, fried, adopt oil-water separation frying machine, frying temperature 130 DEG C, deep-fat frying time 2 minutes;
Step 9, mixes Oleum sesami, adopts blender, the Octopus sheet 20kg that every machine oil has exploded, finished product Oleum sesami 500-1000g, is stirred perfumery, mixing time 1-2 minute;
Step 10, exhaust sealing, adopt automatic roller vacuum packing machine, vacuum-0.1Mpa, evacuation time 15 seconds, 1.5 seconds time of heat-sealing;
Step 11, sterilization: adopt wet sterilization, temperature 110 DEG C, 20 minutes time;
Step 12, cooling, air-dry, adopt cleaning machine and air-dry machine, the product that will have sterilized, wash away packaging bag air-dry packaging bag surface moisture of going out;
Step 13, outer package, inspection, vanning: the examination and test of products is qualified, carry out outer package by specification requirement, enter warehouse for finished product district to be checked.
Above-mentioned with Octopus foot be raw material typical local food, product final moisture controls at 40-45%, belong to seasoning class leisure fishery technology, because increasing process for sterilizing, without preservative, shelf life of products 6 months, and have the advantage that (1) product moisture compared with leisure dried fish is improved, mouthfeel is better, does not have stiff sheet, stiff sheet; (2) compared with canned fish, this product sterilization temperature is low, and sterilizing time is short, fully maintains the original nutritive value of product and mouthfeel. In addition the preparation technology of the typical local food being raw material with Octopus foot provided by the invention, simple to operate, constant product quality.
Above are only some detailed description of the invention of the present invention, but the design concept of the present invention is not limited thereto, all changes utilizing this design that the present invention carries out unsubstantiality, the behavior invading scope all should be belonged to.
Claims (9)
1. the typical local food being raw material with Octopus foot, it is characterized in that, it is prepared from by following raw material: through rinsing, cut-flower, soak deacidification, section, secondary blanching, stirring infiltration, fried, mix Oleum sesami, exhaust sealing, sterilization, cooling, Octopus foot after air-dry process, the flavouring agent of described stirring infiltration is prepared from by following each percentage by weight raw material: white sugar 3-5% in every 100kg Octopus foot, monosodium glutamate 1-2%, Sal 1-2%, food additive 0.1-0.2%, and spice 0.1-0.2%, wherein food additive be 5 ＇-disodium 5'-ribonucleotide and, spice is that Fructus Capsici is broken, Fructus Foeniculi, anistree, one or more in Radix Glycyrrhizae, the described finished product Oleum sesami mixing Oleum sesami includes one or more in basis Oleum sesami and Fructus Zanthoxyli oil, ziran oil, chilli oil.
2. according to claim 1 with the squid wing for raw-material leisure food, it is characterised in that: described food additive is 0.15%, wherein 5 ＇-disodium 5'-ribonucleotide 0.1%, sodium D-isoascorbate 0.05%.
3. according to claim 1 with the squid wing for raw-material leisure food, it is characterised in that: described basis Oleum sesami is prepared from by following each percentage by weight raw material: soybean oil 95-97%, Rhizoma Zingiberis Recens 1-2%, Allium ascalonicum L. 1-2%, Bulbus Allii 1-2%.
4. according to claim 1 or 3 with the squid wing for raw-material leisure food, it is characterised in that: described finished product Oleum sesami include basis Oleum sesami, 0.01-0.02% Fructus Zanthoxyli oil, 0.01-0.02% ziran oil, 0.02-0.03% chilli oil.
5. the preparation method of the typical local food being raw material with Octopus foot, it is characterised in that specifically comprise the following steps that
Step 1, selects materials, and selects from Pest-or disease-free area, uncontamination marine site, meets the Octopus of the regulation of GB2733;
Step 2, rinsing, Octopus foot is adopted the Sal of 1%WT, rinsed surfaces mucus, dirt;
Step 3, a blanching: second time 80-100, make Octopus foot sizing;
Step 4, soaks deacidification: adopt the sodium hexametaphosphate solution of 0.1%WT, by stereotyped Octopus foot, carries out soaking deacidification, and in immersion process, water temperature is maintained at 0-10 DEG C, soak time 5-8 hour;
Step 5, section: adopt microtome, cut into slices soaking the Octopus foot deacidified, thickness 0.3-0.5cm;
Step 6, secondary blanching: second time 50-80, and cool down with frozen water, keep product brittleness;
Step 7, stirring infiltration, vacuum-0.06Mpa, mixing time 15-25 minute, every 100kg Octopus foot added dispensing 5-10g;
Step 8, fried, adopt oil-water separation frying machine, frying temperature 130 DEG C, deep-fat frying time 2 minutes;
Step 9, mixes Oleum sesami, adopts blender, the Octopus sheet 20kg that every machine oil has exploded, finished product Oleum sesami 500-1000g, is stirred perfumery, mixing time 1-2 minute;
Step 10, exhaust sealing, adopt automatic roller vacuum packing machine, vacuum-0.1Mpa, evacuation time 10-20 second, seal second time 1-2;
Step 11, sterilization: adopt wet sterilization, temperature 100-110 DEG C, 3-8 minute time;
Step 12, cooling, air-dry, adopt cleaning machine and air-dry machine, the product that will have sterilized, wash away packaging bag air-dry packaging bag surface moisture of going out;
Step 13, outer package, inspection, vanning: the examination and test of products is qualified, carry out outer package by specification requirement, enter warehouse for finished product district to be checked.
6. the preparation method of the typical local food being raw material with Octopus foot according to claim 5, it is characterised in that: in described step 3, the time of a blanching is 90 seconds.
7. the preparation method of the typical local food being raw material with Octopus foot according to claim 5, it is characterised in that: the 60 seconds time of secondary blanching in described step 6.
8. the preparation method of the typical local food being raw material with Octopus foot according to claim 5, it is characterised in that: evacuation time 15 seconds, 1.5 seconds time of heat-sealing in described step 10.
9. the preparation method of the typical local food being raw material with Octopus foot according to claim 5, it is characterised in that: sterilization temperature 110 DEG C, 20 minutes time in described step 11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610093736.7A CN105661388A (en) | 2016-02-19 | 2016-02-19 | Flavor food with octopus feet as raw materials and preparing method of flavor food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610093736.7A CN105661388A (en) | 2016-02-19 | 2016-02-19 | Flavor food with octopus feet as raw materials and preparing method of flavor food |
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| Publication Number | Publication Date |
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| CN105661388A true CN105661388A (en) | 2016-06-15 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610093736.7A Pending CN105661388A (en) | 2016-02-19 | 2016-02-19 | Flavor food with octopus feet as raw materials and preparing method of flavor food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950926A (en) * | 2017-12-05 | 2018-04-24 | 荣成海锐芯生物科技有限公司 | A kind of preparation method of octopus foot crisp food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637264A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation process of canned fried squid |
| CN104000058A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Method for removing sour and bitter taste of squid |
-
2016
- 2016-02-19 CN CN201610093736.7A patent/CN105661388A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637264A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Preparation process of canned fried squid |
| CN104000058A (en) * | 2014-06-09 | 2014-08-27 | 浙江海洋学院普陀科学技术学院 | Method for removing sour and bitter taste of squid |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950926A (en) * | 2017-12-05 | 2018-04-24 | 荣成海锐芯生物科技有限公司 | A kind of preparation method of octopus foot crisp food |
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Application publication date: 20160615 |