CN106072078A - A kind of grain cuttlefish processed and preparation method thereof - Google Patents
A kind of grain cuttlefish processed and preparation method thereof Download PDFInfo
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- CN106072078A CN106072078A CN201610431121.0A CN201610431121A CN106072078A CN 106072078 A CN106072078 A CN 106072078A CN 201610431121 A CN201610431121 A CN 201610431121A CN 106072078 A CN106072078 A CN 106072078A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000796 flavoring agent Substances 0.000 claims abstract description 28
- 239000002994 raw material Substances 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 239000011265 semifinished product Substances 0.000 claims description 16
- 235000021110 pickles Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 235000013355 food flavoring agent Nutrition 0.000 claims description 13
- 238000007602 hot air drying Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000009023 Myrrhis odorata Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 7
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 2
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- 238000000034 method Methods 0.000 abstract description 20
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- 235000013305 food Nutrition 0.000 abstract description 11
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- 238000004519 manufacturing process Methods 0.000 abstract description 4
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- 239000002778 food additive Substances 0.000 abstract description 3
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- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
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- 241000238366 Cephalopoda Species 0.000 description 1
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- 238000004458 analytical method Methods 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 210000000078 claw Anatomy 0.000 description 1
- 229940112988 cuttlefish preparation Drugs 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
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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
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to the technical field of food production processing, disclose a kind of grain cuttlefish processed and preparation method thereof.Present invention theory based on health diet, thering is provided in the case of one abandons food additive completely, the conventional pure green hue taste substance product such as to utilize the thicker more tough and tensile cuttlefish of meat be raw material, salt, Herba Alii fistulosi Rhizoma Zingiberis Recens and anistree Cortex cinnamomi japonici (Ramulus Cinnamomi) process the grain cuttlefish processed having obtained health-nutrition unique flavor for adjuvant through grain system.By to grain technique and accurately the determining and adjust of raw material and dispensing component ratio, prepare a kind of meat tight, high resilience, without fishy smell, without bitter taste, fresh and tender delicious, there is the grain cuttlefish processed of the sweet-smelling of the special fragrance of strong cuttlefish and wine, the eating requirements of each age level crowd can be met, enrich broad masses' selection to cuttlefish goods.The present invention prepares the technique simple and stable of grain cuttlefish processed, and production cost is low, workable, it is easy to large-scale production, has good popularization and market value.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of grain cuttlefish processed and preparation side thereof
Method.
Background technology
Cuttlefish is marine products cephalopods, and not only sense of taste is fresh and crisp tasty and refreshing, has higher nutritive value, and rich
Medical value, the food article after the cuttlefish deep processing circulated in the market mainly include dried cuttle fiss, cuttlefish sheet, cuttlefish silk and
Dry products and the instant products such as barbecue cuttlefish.But the said goods is after fashionable a period of time, gradually touches the bottom in market, and it is main
Reason is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, through this type of processor
Product nutrient loss more, and after high temperature bakes, product loses moisture, the defects such as product quality is really up to the mark, limits
Consumer groups, particularly child old man.
" poor " system of food, is to be boiled in plain water by food placed in the vessel after maturation, adds grain oil, salt, the sealing of former halogen, through necessarily
Eat after time, prominent grain fragrance.Such as grain claw, Cold chicken cooked in wine, grain hoof etc..Grain goods is exactly grain cold dish processed, is the south of the River, Shanghai one band
Call.In the south of the lower reaches of the Yangtze River, no matter grain cold dish meat and vegetables processed, general title grain goods.The main feature of grain goods first consists in its color,
Due to distiller grains high-grade Shaoxing wine, Flos Osmanthi Fragrantis, spice etc., there is special aroma, add grain major ingredient self fragrance two blend, dipping analysis
Going out, natural an unusually sweet smell overflows.In actual fabrication, various raw materials will according to a certain percentage, quantity, order throw in, constitute with
Fresh light be main characteristic, the fresh perfume (or spice) of grain taste can be highlighted, the most not make grain goods raw material taste widow dull.Grain goods is processed from selecting materials to, is burnt
Boil, brewed brine, leaching system must be accomplished all linked with one another, and each link will be particular about.Selecting materials fresh, processing wants proper does not the most affect vegetable
Cook and play.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, and the present invention provides the system of a kind of grain cuttlefish processed
Preparation Method, the method technique simple and stable, original local flavor of raw material cuttlefish and mouthfeel and nutritional labeling can be effectively retained
Deng.
It is tight that the present invention also provides for a kind of meat, and high resilience is without fishy smell, without bitter taste, fresh and tender delicious, has strong ink
The grain cuttlefish processed of the fragrance that fish is special.
The purpose of the present invention is achieved through the following technical solutions:
The preparation method of a kind of grain cuttlefish processed is provided, comprises the steps:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, be cut into bulk, drain away the water, obtains cuttlefish block, standby；
S2. pickle: by flavoring agent mix homogeneously, spread upon the surface of the cuttlefish block of step S1 gained equably, salt down
System, then cuttlefish block is taken out, remove the flavoring agent remaining in surface, drain, standby；
S3. dehydrate: through the cuttlefish block pickled, step S2 gained is carried out hot air drying, obtains poor cuttlefish processed half and becomes
Product, standby；
S4. grain system: put in pre-fermented distiller grains by step S3 gained grain cuttlefish semi-finished product, carries out grain system, will
The cuttlefish block that grain makes takes out and sterilizes, and cooling obtains grain cuttlefish processed.
Cuttlefish belongs to the seafood that build is bigger, nutritious and cheap and easy to get, but meat is thicker more tough and tensile, and mouthfeel is owed
Good, food processing technology, it will usually carry out cuttlefish blending process be prepared as together with other food cuttlefish typical local food or
Directly be processed into dried cuttle fiss etc., but the former contained cuttlefish amount be the least, the latter's mouthfeel is harder be not suitable for old people and
Child eats, and generally also can remain heavier cuttlefish fishy smell, the edible impression of impact, there is presently no people traditional grain
System combines with cuttlefish, and the present inventor, through being continuing effort to, creatively explores a kind of work preparing grain cuttlefish processed
Process, obtained grain cuttlefish meat processed is tight, and high resilience is without fishy smell, without bitter taste, fresh and tender delicious, has strong ink
Fragrance that fish is special and the sweet-smelling of wine.And preparation method simple and stable, the equipment that used are economical and easily available, it is adaptable to industry metaplasia
Produce
Preferably, the thickness of cuttlefish block described in step S1 is 0.4～0.6cm, a length of 2～4cm, and width is 2～4cm；
Being preferably thickness is 0.5cm, and a length of 3cm, width is 3cm.Time needed for the thickness the thickest grain system of cuttlefish block is long, and can make
Mouthfeel inside and outside the grain cuttlefish processed obtained is become to differ.
Preferably, flavoring agent described in step S2 is salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and the mixture of Cortex cinnamomi japonici (Ramulus Cinnamomi) composition.Flavoring agent
It is fresh that Main Function is that raw meat carries.
Preferably, pickling temperature described in step S2 is 5～15 DEG C, and temperature-time is 8～24h.Salting period and temperature pair
The later stage local flavor of gained grain cuttlefish plays an important role.
Preferably, the temperature of hot air drying described in step S3 is 60～80 DEG C, and temperature-time is 3～8h, described in step S3
The moisture of grain cuttlefish semi-finished product processed is less than 40%.Later stage grain system is extremely closed by the water content of hot air drying gained grain cuttlefish semi-finished product
Important, the highest cuttlefish of moisture there will be corruption when grain, and affects yield rate and local flavor.
Preferably, described in step S4, grain temperature processed is 15～25 DEG C, and temperature-time is 24～48h.
Preferably, described in step S4, the fermentation time through pre-fermented distiller grains is 24h, contains in pre-fermented distiller grains
There is a large amount of microorganism, utilize the macromolecular substances such as the protein during microbial enzyme system decomposes cuttlefish in distiller grains and fat so that it is in
Free amino acid and free fatty acid content increase, make the nutritional labeling of obtained grain cuttlefish processed fully be discharged, more
Add beneficially absorption of human body, be of value to health, be equally applicable to the not good enough crowd of body constitution and eat.
Preferably, described in step S4 sterilization temperature be 115～121 DEG C, temperature-time is 15～20min.
Preferably, described grain cuttlefish processed is made up of the component of following weight:
Various flavoring agent and the proportioning of raw material in grain making food technique processed, particularly significant to the local flavor of gained finished product,
Need to pass through accurate adjustment and just can both be removed raw material cuttlefish fishy smell with determining, and preserve cuttlefish delicate flavour and grain taste perfume
Alcohol, does not make the grain cuttlefish taste widow processed of gained dull.The present inventor explores through constantly, abandons food additive completely, uses
Fully natural green flavoring agent is seasoned, and is determined the optimum proportioning of each component needed for preparation grain cuttlefish processed, also profit
With the acids produced during microbial decomposition cuttlefish in distiller grains and alcohols lamp material, remove cuttlefish part fishy smell further, simultaneously
Increase the local flavor of finished product.
It is highly preferred that described grain cuttlefish processed is made up of the component of following weight:
The present invention also provides for a kind of by the grain cuttlefish processed obtained by the preparation method of above-mentioned grain cuttlefish processed
Relative to prior art, there is advantages that
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, utilize meat
Thicker more tough and tensile cuttlefish be the conventional pure green hue taste substance product such as raw material, salt, Herba Alii fistulosi Rhizoma Zingiberis Recens and anistree Cortex cinnamomi japonici (Ramulus Cinnamomi) be that adjuvant is through grain system
Process the grain cuttlefish processed having obtained health-nutrition unique flavor.By to grain technique and raw material and dispensing component ratio
Accurately determine and adjust, having prepared a kind of meat tight, high resilience, without fishy smell, without bitter taste, fresh and tender delicious, have
Grain cuttlefish processed of fragrance that strong cuttlefish is special and the sweet-smelling of wine, can meet the eating requirements of each age level crowd, enrich
Broad masses selections to cuttlefish goods.
The present invention prepares the technique simple and stable of grain cuttlefish processed, and the equipment of needs is conventional equipment, and cost is relatively low, can grasp
The property made is strong, it is easy to large-scale production.Inventive formulation is simple and easy to get, and the processes through simple and stable forms, to greatest extent
Remaining the original local flavor of products material and nutrition, the grain cuttlefish preparation technology processed obtained is simple, delicious unique, is improving ocean money
While the added value of source cuttlefish, the broad masses of the people for each age level provide the high-quality that a kind of nutritious cost performance is high
Food, has good popularization and market value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Prepare each composition of required weight by table 1, specifically, the preparation method of grain cuttlefish processed, including following
Step:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, being cut into thickness is 0.5cm, a length of 3cm, and width is 3cm
Bulk, drain away the water, obtain cuttlefish block, standby；
S2. pickle: the mixture being made up of salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi), spread upon step S1 gained equably
The surface of cuttlefish block, at temperature is 5～15 DEG C, pickles 8～24h, then cuttlefish block taken out, remove the tune remaining in surface
Taste product, drain, standby；
S3. dehydrate: by step S2 gained through the cuttlefish block pickled at 60～80 DEG C, hot air drying 3～8h,
The moisture grain cuttlefish semi-finished product processed less than 40%, standby；
S4. grain system: step S3 gained grain cuttlefish semi-finished product are put in the pre-fermented distiller grains of 24h, 15～25
Grain system 24～48h at DEG C, cuttlefish block grain made takes out, and processes 15～20min and sterilize at 115～121 DEG C, cooling
Obtain grain cuttlefish processed.
According to the grain cuttlefish organoleptic quality standards of grading processed shown in table 2, to the outward appearance of the present embodiment product, color and luster, local flavor,
Mouthfeel, elasticity etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 2～5
Weight portion needed for embodiment 2～5 is prepared by each component proportion specified in table 1 as different from Example 1 is joined
Each composition of ratio, remaining condition is identical, and results of sensory evaluation is as shown in table 3.
Embodiment 6
As different from Example 1, it is prepared as follows poor cuttlefish processed:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, being cut into thickness is 0.5cm, a length of 3cm, and width is 3cm
Bulk, drain away the water, obtain cuttlefish block, standby；
S2. pickle: the mixture being made up of salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi), spread upon step S1 gained equably
The surface of cuttlefish block, at temperature is 10 DEG C, pickles 16h, then cuttlefish block taken out, remove the flavoring agent remaining in surface,
Drain, standby；
S3. dehydrate: by step S2 gained through the cuttlefish block pickled at 70 DEG C, hot air drying 6h, obtain moisture and contain
The amount grain cuttlefish semi-finished product processed less than 40%, standby；
S4. grain system: step S3 gained grain cuttlefish semi-finished product are put in the pre-fermented distiller grains of 24h, at 20 DEG C
Grain 36h processed, cuttlefish block grain made takes out, and processes 18min and sterilize at 118 DEG C, and cooling obtains grain cuttlefish processed.
According to the grain cuttlefish organoleptic quality standards of grading processed shown in table 2, to the tissue morphology of the present embodiment product, color and luster,
Local flavor, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 7
As different from Example 1, it is prepared as follows poor cuttlefish processed:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, being cut into thickness is 0.5cm, a length of 3cm, and width is 3cm
Bulk, drain away the water, obtain cuttlefish block, standby；
S2. pickle: the mixture being made up of salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi), spread upon step S1 gained equably
The surface of cuttlefish block, at temperature is 5 DEG C, pickles 24h, then cuttlefish block taken out, remove the flavoring agent remaining in surface, drip
Dry, standby；
S3. dehydrate: by step S2 gained through the cuttlefish block pickled at 60 DEG C, hot air drying 8h, obtain moisture and contain
The amount grain cuttlefish semi-finished product processed less than 40%, standby；
S4. grain system: step S3 gained grain cuttlefish semi-finished product are put in the pre-fermented distiller grains of 24h, at 25 DEG C
Grain 24h processed, cuttlefish block grain made takes out, and processes 20min and sterilize at 115 DEG C, and cooling obtains grain cuttlefish processed.
According to the grain cuttlefish organoleptic quality standards of grading processed shown in table 2, to the tissue morphology of the present embodiment product, color and luster,
Local flavor, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 8
As different from Example 3, it is prepared as follows poor cuttlefish processed:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, being cut into thickness is 0.6cm, a length of 4cm, and width is 4cm
Bulk, drain away the water, obtain cuttlefish block, standby；
S2. pickle: the mixture being made up of salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi), spread upon step S1 gained equably
The surface of cuttlefish block, at temperature is 15 DEG C, pickles 24h, then cuttlefish block taken out, remove the flavoring agent remaining in surface,
Drain, standby；
S3. dehydrate: by step S2 gained through the cuttlefish block pickled at 60 DEG C, hot air drying 8h, obtain moisture and contain
The amount grain cuttlefish semi-finished product processed less than 40%, standby；
S4. grain system: step S3 gained grain cuttlefish semi-finished product are put in the pre-fermented distiller grains of 24h, at 15 DEG C
Grain 48h processed, cuttlefish block grain made takes out, and processes 15min and sterilize at 121 DEG C, and cooling obtains grain cuttlefish processed.
According to the grain cuttlefish organoleptic quality standards of grading processed shown in table 2, to the tissue morphology of the present embodiment product, color and luster,
Local flavor, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 3.
Embodiment 9
As different from Example 3, it is prepared as follows poor cuttlefish processed:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, being cut into thickness is 0.4cm, a length of 2cm, and width is 2cm
Bulk, drain away the water, obtain cuttlefish block, standby；
S2. pickle: the mixture being made up of salt, sugar, Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and Cortex cinnamomi japonici (Ramulus Cinnamomi), spread upon step S1 gained equably
The surface of cuttlefish block, at temperature is 15 DEG C, pickles 8h, then cuttlefish block taken out, remove the flavoring agent remaining in surface, drip
Dry, standby；
S3. dehydrate: by step S2 gained through the cuttlefish block pickled at 60 DEG C, hot air drying 3h, obtain moisture and contain
The amount grain cuttlefish semi-finished product processed less than 40%, standby；
S4. grain system: step S3 gained grain cuttlefish semi-finished product are put in the pre-fermented distiller grains of 24h, at 25 DEG C
Grain 36h processed, cuttlefish block grain made takes out, and processes 15min and sterilize at 121 DEG C, and cooling obtains grain cuttlefish processed.
According to the grain cuttlefish organoleptic quality standards of grading processed shown in table 2, to the tissue morphology of the present embodiment product, color and luster,
Local flavor, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 3.
Experimental result
(1) organoleptic quality assessment method
Select 10 members to set up subjective appreciation group, the tissue morphology of grain cuttlefish, color and luster, local flavor, mouthfeel etc. are entered
Row subjective appreciation, gives a mark according to ten point system, utilizes Excel software to carry out statistical analysis, test data all take three times parallel
After mean values.Table 2 is grain cuttlefish organoleptic quality standards of grading processed.The results are shown in Table 3.
Table 1
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | |
| Fresh cuttlefish | 80 | 70 | 90 | 70 | 80 |
| Salt | 20 | 10 | 20 | 25 | 20 |
| Sugar | 9 | 10 | 5 | 15 | 15 |
| Herba Alii fistulosi | 4 | 3 | 5 | 3 | 5 |
| Rhizoma Zingiberis Recens | 4 | 4 | 5 | 3 | 3 |
| Anistree | 5 | 2 | 2 | 4 | 2 |
| Cortex cinnamomi japonici (Ramulus Cinnamomi) | 4 | 5 | 4 | 5 | 2 |
Table 2
Table 3 grain cuttlefish organoleptic quality appraisal result processed
Claims (10)
1. the preparation method of a grain cuttlefish processed, it is characterised in that comprise the steps:
S1. pretreatment of raw material: cleaned up by fresh cuttlefish, be cut into bulk, drain away the water, obtains cuttlefish block, standby；
S2. pickle: by flavoring agent mix homogeneously, spread upon the surface of the cuttlefish block of step S1 gained equably, pickle,
Again cuttlefish block is taken out, remove the flavoring agent remaining in surface, drain, standby；
S3. dehydrate: step S2 gained is carried out hot air drying through the cuttlefish block pickled, obtains poor cuttlefish semi-finished product processed, standby
With；
S4. grain system: put in pre-fermented distiller grains by step S3 gained grain cuttlefish semi-finished product, carries out grain system, by grain system
Good cuttlefish block takes out and sterilizes, and cooling obtains grain cuttlefish processed.
The preparation method of grain cuttlefish processed the most according to claim 1, it is characterised in that described in step S1, the thickness of cuttlefish block is
0.4～0.6cm, a length of 2～4cm, width is 2～4cm；Being preferably thickness is 0.5cm, and a length of 3cm, width is 3cm.
The most according to claim 1 grain cuttlefish processed preparation method, it is characterised in that flavoring agent described in step S2 be salt, sugar,
Herba Alii fistulosi, Rhizoma Zingiberis Recens, anise and the mixing of Cortex cinnamomi japonici (Ramulus Cinnamomi) composition.
The most according to claim 1 grain cuttlefish processed preparation method, it is characterised in that pickle described in step S2 temperature be 5～
15 DEG C, temperature-time is 8～24h.
The preparation method of grain cuttlefish processed the most according to claim 1, it is characterised in that the temperature of hot air drying described in step S3
Being 60～80 DEG C, temperature-time is 3～8h, and described in step S3, the moisture of grain cuttlefish semi-finished product processed is less than 40%.
The preparation method of grain cuttlefish processed the most according to claim 1, it is characterised in that poor temperature processed described in step S4 be 15～
25 DEG C, temperature-time is 24～48h.
The preparation method of grain cuttlefish processed the most according to claim 1, it is characterised in that through pre-fermented wine described in step S4
The fermentation time of grain is 24h.
The most according to claim 1 grain cuttlefish processed preparation method, it is characterised in that described in step S4 sterilize temperature be
115～121 DEG C, temperature-time is 15～20min.
9. according to the preparation method of the grain cuttlefish processed described in claim 1 to 8 any one, it is characterised in that described grain system ink
Fish is by the component of following weight:
Fresh cuttlefish 70～90 parts；
Salt 10～25 parts；
Sugar 3～15 parts；
Herba Alii fistulosi 3～5 parts；
Rhizoma Zingiberis Recens 3～5 parts；
Anistree 2～5 parts；
Cortex cinnamomi japonici (Ramulus Cinnamomi) 2～5 parts；Through pretreatment of raw material, pickle, dehydrate and grain system form.
10. the grain cuttlefish processed that the preparation method of the grain cuttlefish processed stated according to claim 9 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610431121.0A CN106072078A (en) | 2016-06-15 | 2016-06-15 | A kind of grain cuttlefish processed and preparation method thereof |
Applications Claiming Priority (1)
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| CN201610431121.0A CN106072078A (en) | 2016-06-15 | 2016-06-15 | A kind of grain cuttlefish processed and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106962835A (en) * | 2017-04-13 | 2017-07-21 | 大连工业大学 | A kind of preparation method of two-section low-temperature Rapid Fermentation vinasse shellfish |
| CN107242478A (en) * | 2017-04-28 | 2017-10-13 | 浦江兴晟食品科技有限公司 | A kind of inkfish conditioning food and the mode of production |
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| CN104839787A (en) * | 2015-04-22 | 2015-08-19 | 嵊泗县顺发水产食品有限公司 | Processing method of pickled squid with wine |
| CN105266069A (en) * | 2015-10-25 | 2016-01-27 | 梅顺 | Sauce-flavored brewer's grain sashimi and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106962835A (en) * | 2017-04-13 | 2017-07-21 | 大连工业大学 | A kind of preparation method of two-section low-temperature Rapid Fermentation vinasse shellfish |
| CN107242478A (en) * | 2017-04-28 | 2017-10-13 | 浦江兴晟食品科技有限公司 | A kind of inkfish conditioning food and the mode of production |
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Application publication date: 20161109 |