CN105876762A - Preparation method of seafood seasoning - Google Patents
Preparation method of seafood seasoning Download PDFInfo
- Publication number
- CN105876762A CN105876762A CN201610227539.XA CN201610227539A CN105876762A CN 105876762 A CN105876762 A CN 105876762A CN 201610227539 A CN201610227539 A CN 201610227539A CN 105876762 A CN105876762 A CN 105876762A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 235000014102 seafood Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000251468 Actinopterygii Species 0.000 claims abstract description 86
- 235000019688 fish Nutrition 0.000 claims abstract description 86
- 239000000203 mixture Substances 0.000 claims abstract description 26
- 241000233866 Fungi Species 0.000 claims abstract description 18
- 241001454694 Clupeiformes Species 0.000 claims abstract description 17
- 235000019513 anchovy Nutrition 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 16
- 108090000790 Enzymes Proteins 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 241000628997 Flos Species 0.000 claims description 35
- 238000002156 mixing Methods 0.000 claims description 25
- 210000001835 viscera Anatomy 0.000 claims description 18
- 241000881853 Galaxias maculatus Species 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 10
- 239000002002 slurry Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000001035 drying Methods 0.000 claims description 8
- 108090000526 Papain Proteins 0.000 claims description 7
- 239000004365 Protease Substances 0.000 claims description 7
- 108090000787 Subtilisin Proteins 0.000 claims description 7
- 229940055729 papain Drugs 0.000 claims description 7
- 235000019834 papain Nutrition 0.000 claims description 7
- 244000234623 Coprinus comatus Species 0.000 claims description 5
- 235000004439 Coprinus comatus Nutrition 0.000 claims description 5
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 5
- 240000000599 Lentinula edodes Species 0.000 claims description 5
- 241001607869 Plantagineae Species 0.000 claims description 5
- 238000000889 atomisation Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000009923 sugaring Methods 0.000 claims description 5
- 240000000588 Hericium erinaceus Species 0.000 claims description 4
- 235000007328 Hericium erinaceus Nutrition 0.000 claims description 4
- 244000309464 bull Species 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 2
- 238000000643 oven drying Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 3
- 230000002255 enzymatic effect Effects 0.000 abstract 2
- 239000007921 spray Substances 0.000 abstract 2
- 241000825054 Coilia mystus Species 0.000 abstract 1
- 241000593501 Decapterus maruadsi Species 0.000 abstract 1
- 241000747353 Nemipterus virgatus Species 0.000 abstract 1
- 108010009736 Protein Hydrolysates Proteins 0.000 abstract 1
- 241000041303 Trigonostigma heteromorpha Species 0.000 abstract 1
- 229940036811 bone meal Drugs 0.000 abstract 1
- 239000002374 bone meal Substances 0.000 abstract 1
- 239000011363 dried mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 241001112361 Leucocalocybe mongolica Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000003317 industrial substance Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241000282693 Cercopithecidae Species 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification 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
Landscapes
- Seasonings (AREA)
Abstract
The present invention provides a preparation method of seafood seasoning. The preparation method comprises the following steps: fish fleshes of anchovy, decapterus maruadsi, nemipterus virgatus, coilia mystus and red rasbora are mixed, the mixture is beat, then the beat mixture is mixed with fish bone meal, the mixture is enzyme digested, the enzymes are deactivated, flower sauce is prepared, and minced edible fungus is prepared; the enzymatic hydrolysate, flower sauxe, and minced edible fungus are mixed, the mixture is homogenized, the homogenized mixture is transferred into a sealed tank, the sealed mixture is sterilized, the sterilized mixture is spray dried, and the spray dried mixture is prepared into powder. The various fish enzymatic hydrolysates are used as main raw materials, and the flower sauce prepared by various flowers and the minced edible fungus are combined, so that the prepared seafood seasoning is rich in nutrition, has multi-level tastes, and is free of health risks and suitable for the public consumption.
Description
Technical field
The invention belongs to field of food, particularly relate to the preparation method of sea food seasoning.
Background technology
Along with the mankind are more and more higher to the demand of vegetable, the change of vegetable taste is passed through seasoning by people mostly
The interpolation of product realizes, but existing flavoring agent uses many industrial chemicals mostly, long-term a large amount of edible
There is certain healthy hidden danger.If being difficult to again produce reasonable taste without a lot of industrial chemicals, this
It is difficult to meet the demand of people at healthy and taste two aspect simultaneously.At present, with seafood as major ingredient or auxiliary
The flavoring agent of material, big multicomponent is single, and effect is single, and flavor effect is poor, it is impossible to meets people and obtains
The demand of the flavoring agent of more flavor effect.
Summary of the invention
The present invention provides the preparation method of sea food seasoning, its sea food seasoning prepared, and taste is multi-level,
Nutritious, there is not healthy hidden danger, be suitable for masses edible.
The present invention is achieved through the following technical solutions:
The preparation method of sea food seasoning, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Cleaning up standby, internal organs also clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 60-70 DEG C of baking oven drying, and the fishbone pulverizer after drying is pulverized, grinding particle size
120-150 mesh, obtains fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) fish mixture is 2.5-3wt% at pH value 6.5-7.5, temperature 55-60 DEG C, sodium chloride concentration
Under the conditions of, add 0.5 mass parts papain, 0.5 mass parts subtilisin, 3 mass parts
Internal organs enzymolysis, enzymolysis time is 8-10h, obtains zymolyte；
Internal organs such as are at the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, the internal organs mixture of three cowfish；
(6) zymolyte is placed in boiling water bath heating enzyme denaturing 6-8min, natural cooling；
(7) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 5%, stir, rubs with the hands
Rub 5-8min, sugaring 3-4 days, obtain flower sauce；
(8) edible fungi end is prepared；
(9) the edible fungi end mixing of zymolyte and the flower sauce of 20 mass parts and 20 mass parts, 20～
Homogenizing under 30MPa pressure, moves into hermetically sealed can, stands 5-7 days；
(10) moving in retorts, temperature 110-120 DEG C, sterilize 25-35min, natural cooling；
(11) it is spray-dried, makes powder；
(12) pack, seal.
Preferably, the preparation method at edible fungi end is: the fresh Coprinus comatus of quality, Lentinus Edodes, the monkey such as take
Head mushroom, Tricholoma mongolicum Imai, put into agitated kettle stirring and crush, obtain edible fungi end；
Preferably, in step (10), the atomisation pressure of spray drying is 10-12MPa, inlet temperature
160-170 DEG C, leaving air temp 75-85 DEG C.
The beneficial effects are mainly as follows the following aspects:
1, the present invention is with the zymolyte of multiple fish as primary raw material, and coordinates flower sauce and the edible fungi of multiple flower
End fermentation, the sea food seasoning prepared is nutritious, and taste is multi-level, there is not healthy hidden danger, is suitable for
Popular edible.
2, permissible by adding the method for the complex enzyme hydrolysis of papain, subtilisin, internal organs
Being greatly shortened enzymolysis time, and flavor is more preferable, taste is better.
Detailed description of the invention
Below in conjunction with embodiment, further illustrate present disclosure.Should be appreciated that the reality of the present invention
Executing and be not limited to the following examples, any pro forma accommodation being made the present invention and/or change are all
Scope will be fallen into.
In the present invention, if not refering in particular to, all of part, percentage ratio are unit of weight, all of equipment
All it is commercially available with raw material etc. or the industry is conventional.Method in following embodiment, as without special
Do not mentionlet alone bright, be the conventional method of this area.
Embodiment 1
The preparation method of sea food seasoning, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Cleaning up standby, internal organs also clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 65 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 120 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) fish mixture is at pH value 7, temperature 60 C, under the conditions of sodium chloride concentration is 2.5wt%, adds
0.5 mass parts papain, 0.5 mass parts subtilisin, 3 mass parts internal organs enzymolysis, enzyme
The solution time is 9h, obtains zymolyte；
(6) zymolyte is placed in boiling water bath heating enzyme denaturing 7min, natural cooling；
(7) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 5%, stir, rubs with the hands
Rub 7min, sugaring 4 days, obtain flower sauce；
(8) the fresh Coprinus comatus of quality, Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., the Tricholoma mongolicum Imai such as take, put into agitated kettle and stir
Mix broken, obtain edible fungi end；
(9) the edible fungi end mixing of zymolyte and the flower sauce of 20 mass parts and 20 mass parts, at 25MPa
Homogenizing under pressure, moves into hermetically sealed can, stands 6 days；
(10) moving in retorts, temperature 110 DEG C, sterilize 30min, natural cooling；
(11) being spray-dried, atomisation pressure is 10MPa, inlet temperature 160 DEG C, leaving air temp 80 DEG C,
Make powder；
(12) pack, seal.
Embodiment 2
The preparation method of sea food seasoning, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Cleaning up standby, internal organs also clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 70 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 150 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) fish mixture is in pH value 6.5, temperature 55 DEG C, under the conditions of sodium chloride concentration is 3wt%, adds
0.5 mass parts papain, 0.5 mass parts subtilisin, 3 mass parts internal organs enzymolysis, enzyme
The solution time is 10h, obtains zymolyte；
(6) zymolyte is placed in boiling water bath heating enzyme denaturing 6min, natural cooling；
(7) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 5%, stir, rubs with the hands
Rub 8min, sugaring 4 days, obtain flower sauce；
(8) the fresh Coprinus comatus of quality, Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., the Tricholoma mongolicum Imai such as take, put into agitated kettle and stir
Mix broken, obtain edible fungi end；
(9) the edible fungi end mixing of zymolyte and the flower sauce of 20 mass parts and 20 mass parts, at 20MPa
Homogenizing under pressure, moves into hermetically sealed can, stands 7 days；
(10) moving in retorts, temperature 120 DEG C, sterilize 25min, natural cooling；
(11) being spray-dried, atomisation pressure is 11MPa, inlet temperature 170 DEG C, leaving air temp 85 DEG C,
Make powder；
(12) pack, seal.
Embodiment 3
The preparation method of sea food seasoning, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Cleaning up standby, internal organs also clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 60 DEG C of baking ovens drying, and the fishbone pulverizer after drying is pulverized, grinding particle size 130 mesh,
Obtain fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) fish mixture is at pH value 7.5, temperature 60 C, under the conditions of sodium chloride concentration is 3wt%, adds
0.5 mass parts papain, 0.5 mass parts subtilisin, 3 mass parts internal organs enzymolysis, enzyme
The solution time is 8h, obtains zymolyte；
(6) zymolyte is placed in boiling water bath heating enzyme denaturing 8min, natural cooling；
(7) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 6%, stir, rubs with the hands
Rub 5min, sugaring 3 days, obtain flower sauce；
(8) the fresh Coprinus comatus of quality, Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., the Tricholoma mongolicum Imai such as take, put into agitated kettle and stir
Mix broken, obtain edible fungi end；
(9) the edible fungi end mixing of zymolyte and the flower sauce of 20 mass parts and 20 mass parts, at 30MPa
Homogenizing under pressure, moves into hermetically sealed can, stands 5 days；
(10) moving in retorts, temperature 120 DEG C, sterilize 35min, natural cooling；
(11) being spray-dried, atomisation pressure is 12MPa, inlet temperature 170 DEG C, leaving air temp 75 DEG C,
Make powder；
(12) pack, seal.
In above-described embodiment, the enzyme work of papain is 100,000 U/g.The enzyme of subtilisin is lived
It is 4.5 ten thousand U/g.
Although technical scheme has been done the most detailed elaboration and has enumerated by inventor, it should
Understand, for the those skilled in the art of one, this area, above-described embodiment is made amendment or adopts
By the replacement scheme of equivalent, this is it is clear that without departing from this to those skilled in the art
These modifications or improvements on the basis of bright spirit, belong to the scope of protection of present invention.
Claims (3)
1. the preparation method of sea food seasoning, comprises the following steps:
(1) take fish, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish, decaptitate, tail, fin, internal organs,
Cleaning up standby, internal organs also clean up standby；
(2) being cleaned with a pointed instrument by the flesh of fish along vertebrae with cuing open sheet cutter respectively, the flesh of fish separates with fishbone；
(3) the fishbone mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as, will
Fishbone is placed in 60-70 DEG C of baking oven drying, and the fishbone pulverizer after drying is pulverized, grinding particle size
120-150 mesh, obtains fishbone powder；
(4) flesh of fish mixing of the fish of quality, Ba Lang fish, Herba Antenoronis filiformis, long tail anchovy, three cowfish such as,
To the mixing flesh of fish, take the 100 mass parts mixing flesh of fish, by crusher in crushing, then pull an oar with refiner, mixed
Close the flesh of fish: deionized water weight ratio is 1: 2, prepare flesh of fish slurry, take 10 mass parts fishbone powder and the flesh of fish
Slurry mix homogeneously, obtains fish mixture；
(5) fish mixture is 2.5-3wt% at pH value 6.5-7.5, temperature 55-60 DEG C, sodium chloride concentration
Under the conditions of, add 0.5 mass parts papain, 0.5 mass parts subtilisin, 3 mass parts
Internal organs enzymolysis, enzymolysis time is 8-10h, obtains zymolyte；
(6) zymolyte is placed in boiling water bath heating enzyme denaturing 6-8min, natural cooling；
(7) take etc. the fresh Flos Caryophylli of quality, Flos Gardeniae, Herba Dendrobii flower, Flos Rosae Rugosae, Flos Osmanthi Fragrantis, Flos puerariae lobatae,
Flos Cucurbitae, Flos Hostae Plantagineae, petal cleans and dries, add the brown sugar of petal gross mass 5%, stir, rubs with the hands
Rub 5-8min, sugaring 3-4 days, obtain flower sauce；
(8) edible fungi end is prepared；
(9) the edible fungi end mixing of zymolyte and the flower sauce of 20 mass parts and 20 mass parts, 20～
Homogenizing under 30MPa pressure, moves into hermetically sealed can, stands 5-7 days；
(10) moving in retorts, temperature 110-120 DEG C, sterilize 25-35min, natural cooling；
(11) it is spray-dried, makes powder；
(12) pack, seal.
The preparation method of sea food seasoning the most according to claim 1, is characterized in that: step (8)
In the preparation method at edible fungi end be: the fresh Coprinus comatus of quality, Lentinus Edodes, Hericium erinaceus (Bull. Ex Fr.) Pers., the mouth such as take
Mushroom, puts into agitated kettle stirring and crushes, obtain edible fungi end.
The preparation method of sea food seasoning the most according to claim 2, is characterized in that: step (10)
In, the atomisation pressure of spray drying is 10-12MPa, inlet temperature 160-170 DEG C, leaving air temp
75-85℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610227539.XA CN105876762A (en) | 2016-04-13 | 2016-04-13 | Preparation method of seafood seasoning |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610227539.XA CN105876762A (en) | 2016-04-13 | 2016-04-13 | Preparation method of seafood seasoning |
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| Publication Number | Publication Date |
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| CN105876762A true CN105876762A (en) | 2016-08-24 |
Family
ID=57012441
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610227539.XA Pending CN105876762A (en) | 2016-04-13 | 2016-04-13 | Preparation method of seafood seasoning |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826067A (en) * | 2020-12-10 | 2021-05-25 | 蓬莱京鲁渔业有限公司 | Seafood seasoning and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1493218A (en) * | 2003-09-05 | 2004-05-05 | 国家海洋局第二海洋研究所 | Method of producing nutritive aguatic seasoning using biotechnology |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
-
2016
- 2016-04-13 CN CN201610227539.XA patent/CN105876762A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1493218A (en) * | 2003-09-05 | 2004-05-05 | 国家海洋局第二海洋研究所 | Method of producing nutritive aguatic seasoning using biotechnology |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112826067A (en) * | 2020-12-10 | 2021-05-25 | 蓬莱京鲁渔业有限公司 | Seafood seasoning and preparation method thereof |
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