CN106615029A - Preparation process capable of avoiding meat frangibility of hairtail - Google Patents
Preparation process capable of avoiding meat frangibility of hairtail Download PDFInfo
- Publication number
- CN106615029A CN106615029A CN201710046281.8A CN201710046281A CN106615029A CN 106615029 A CN106615029 A CN 106615029A CN 201710046281 A CN201710046281 A CN 201710046281A CN 106615029 A CN106615029 A CN 106615029A
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- Prior art keywords
- hairtail
- fresh
- meat
- seasoning
- frangible
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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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/06—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
Abstract
The invention provides a preparation process capable of avoiding meat frangibility of hairtail. The preparation process comprises the steps of 1) performing pretreatment: removing a head, a tail and internal organs from fresh hairtail, washing, cutting into blocks and putting ice blocks for future use; 2) retaining freshness and seasoning: taking out the hairtail in the ice blocks, putting into fresh-keeping liquid to soak, draining off, performing vacuum seasoning treatment and performing air drying; and 3) quick-freezing and packaging: quick-freezing the seasoned hairtail, putting the hairtail into a fresh-keeping bag containing an antibacterial agent, performing modified atmosphere packaging and performing freezing preservation. According to the preparation process, the hairtial is subjected to fresh-keeping and seasoning treatment, the nutritional ingredients, the tissue structure and the flavor of the hairtail are maintained well through modified atmosphere packaging and freezing preservation, the shelf life of the hairtail is prolonged, and the fresh-keeping liquid can delay deterioration of the hairtail well and has a function of inhibiting bacterium and virus breeding and certain detoxifying, anti-cancer and anti-inflammatory functions.
Description
Technical field
The invention belongs to technical field of aquatic product processing, and in particular to a kind of hairtail prevents the frangible preparation technology of meat.
Background technology
Hairtail is called hairtail, is net-rope Perciformes Trichiuridae animal, and the build of hairtail is flat-sided such as band as its name, in silver
Grey, dorsal fin and pectoral fin are light grey, with very tiny spot.The fat content of hairtail is higher than general fish, with reduction courage
The effect of sterol.Hairtail distribution is relatively wide, to the west of Pacific and Indian oceans at most, China coast each province is visible, wherein again
To the east of marine products amount highest.It is easily putrid and deteriorated in the presence of microorganism with enzyme during storing due at once dead after hairtail capture,
And fat oxidation can occur, meat is frangible, easily rotten.Therefore a kind of natural safe and notable prolongation hairtail shelf-life and very well is sought
Retainer belt flesh of fish matter is not perishable, fragmentation method is particularly important.
Prior art such as, Chinese invention granted patent document, the B of Authorization Notice No. CN 103070221 disclosure of the invention
A kind of quick freezing hairtail and its method for product.The invention be hairtail is pre-processed after, cleaning and draining obtain totally
Hairtail raw material.Hairtail raw material now selects quick-frozen technique to be processed, quick-frozen technique include cooling or seasoning process, it is quick-frozen
Process and cold storage is processed.Keep good by the freshness of the processing method of the invention, hairtail and its product, nutrient content, shelf
Phase significantly extends, and is conducive to avoiding hairtail fishery products phase and conventional cold storage problem poor quality.Quick-frozen hairtail and its product
Can be used as food and drink or good merchantable brand of giving a present etc., but the invention is slightly simple in the handling process of hairtail, may adhere to thin in processing procedure
Bacterium, also has room for promotion to fungi-proofing, the fresh-keeping aspect of hairtail.
The content of the invention
The present invention provides a kind of hairtail and prevents the frangible preparation technology of meat, process is simple, conjunction for above-mentioned technical problem
Reason, fresh-keeping, seasoning is carried out to hairtail and is processed, and the freshness date of hairtail is extended well, suppresses bacteria breed, improves the mouthfeel of hairtail
And the degree of packing of meat, prevent meat frangible, by controlled atmospheric packing, freezing preserves well the nutrient content of hairtail, group
Knit structure, local flavor and extend the shelf life of hairtail.
It is of the invention to be for the scheme that above-mentioned technical problem is adopted：Hairtail prevents the frangible preparation technology of meat, and step is such as
Under：
1）Pretreatment：Fresh hairtail is decaptitated, tail, internal organ, rinse, segment is put into ice cube standby；
2）Fresh-keeping, seasoning：Hairtail in ice cube is taken out to be put into fresh-keeping liquid and is soaked, drained, vacuum seasoning is processed, and is air-dried；
3）Quick-frozen, packaging：By seasoned hairtail fast frozen and it is put into the freshness protection package containing antiseptic, controlled atmospheric packing, freezing
Preservation；The present invention carries out fresh-keeping, seasoning to hairtail and processes, and by controlled atmospheric packing, freezing preserves well the nutrition of hairtail
The shelf life of composition, institutional framework, local flavor and prolongation hairtail, fresh-keeping liquid can well delay hairtail to go bad, also thin with suppression
Bacterium, virus are grown and certain removing toxic substances, anticancer, the function of anti-inflammatory.
Preferably, hairtail Ozone Water is cleaned 2 ~ 4 times in step 1, Ozone Water mass concentration is 2 ~ 5.5mg/L, can be rushed
Wash impurity, dirt and the pre-sterilizing on hairtail surface off, hairtail is cut into 4 ~ 8cm length sections, be easy to controlled atmospheric packing and preservation, eat.
Preferably, the fresh-keeping liquid temp in step 2 is 1 ~ 6 DEG C, it is to avoid hairtail is in immersion process because environment temperature is rotten
And the good retainer belt flesh of fish matter degree of packing of energy, fresh-keeping liquid is 1 ~ 3 with the volume ratio of hairtail：1, make hairtail fully be soaked in guarantor
In fresh liquid, inside the permeable hairtail of fresh-keeping liquid, fresh-keeping liquid is likend to being grouped into by following weight：Shitosan：Caffeic acid：Lemon is bitter
Element：Green tea powder：Citric acid：Raw garlic end：Vinegar：Yellow rice wine, vitamin C=1.5 ~ 2.1：0.1~0.3：0.02~0.1：2~3：0.8~
1.2：16~17：8~10：60~70：1, fresh-keeping liquid can well delay hairtail to go bad, also with suppressing bacterium, virus to grow and one
Fixed removing toxic substances, anticancer, the function of anti-inflammatory.
Preferably, seasoning in step 2 is processed to be added by weight in hairtail at 2 ~ 5 DEG C：Sugared 3 ~ 6 parts, salt
0.5 ~ 6 part, one or more in selection 1 ~ 3 part of monosodium glutamate of addition, 0.05 ~ 0.8 part of ginger powder, 0.8 ~ 2 part of D-sorbite, mixing 3 ~
10min, vacuum 1 ~ 3h of seasoning, seasoning processes the degree of packing of original local flavor, nutrient content and the meat that can well keep hairtail,
The commodity value of hairtail is improved, using vacuum seasoning the seasoning time can also be shortened.
Preferably, air-dried sterile wind is dried hairtail in step 2, temperature is 1 ~ 6 DEG C, and wind speed is 1 ~ 2m/s, is dried
Time is 3 ~ 5min, removes the moisture on hairtail surface, reduces the content of hairtail surface attachment bacterium, and does technique for controlled atmospheric packing
Equipment, it is to avoid bacterial content increases in the hairtail of packaging.
Preferably, the freshness protection package in step 3 is formed using low-density polyethylene material blowing, inorganic nano antiseptic exists
Mass concentration in low-density polyethylene material is 0.5 ~ 2%, and inorganic nano antiseptic contains Nano Silver, Nano-Zinc and diatomite, receives
Meter Yin, Nano-Zinc and diatomaceous mixed proportion 2 ~ 4:2:5, freshness protection package further can suppress hairtail after hairtail controlled atmospheric packing
The bacterial growth on surface, the effect for coordinating fresh-keeping liquid reaches excellent fresh-keeping effect, and original local flavor, the battalion of hairtail are kept well
Form point and meat the degree of packing.
Preferably, the freezing in step 3 is by hairtail cold storage in different refrigerating plants, refrigerating plant temperature
Highest is set to -20 DEG C, -40 DEG C, -60 DEG C or -80 DEG C, and using the method for freezing hairtail original wind of hairtail is admirably kept
The degree of packing of taste, meat, Shelf-life avoids well that hairtail meat during preservation is rotten, frangible problem.
Compared with prior art, beneficial effects of the present invention are：The present invention carries out fresh-keeping, seasoning to hairtail and processes, and passes through
Controlled atmospheric packing, freezing, with prior art usually using ice cube and incubator preserve and compared by the way of hairtail, the present invention is very
The shelf life of the nutrient content for preserving hairtail, institutional framework, local flavor and the prolongation hairtail that get well, fresh-keeping liquid can well delay hairtail
Rotten, also with suppressing bacterium, virus to grow and certain removing toxic substances, anticancer, the function of anti-inflammatory, freshness protection package can be in hairtail controlled atmosphere bag
Further suppress the bacterial growth on hairtail surface, the effect for coordinating fresh-keeping liquid to reach excellent fresh-keeping effect after dress, protect well
The degree of packing of original local flavor, nutrient content and the meat of hairtail is held, prevents meat frangible, wherein caffeic acid and limonin pass through
Citric acid has the effect for preventing tissue fibers from rupturing, so as to prevent oppressing frangible problem, present invention profit to a certain extent
Preserve hairtail with freezing mode, the quality of hairtail, freshness be fabulous, primary characteristic kept substantially, the freshness of hairtail is good, nutrition into
Point not easily run off, meat consolidation is unlikely to deteriorate, safety non-pollution and shelf life is long.
Specific embodiment
It is described in further detail with reference to embodiments：
Embodiment 1：
Hairtail prevents the frangible preparation technology of meat, and step is as follows：
1）Pretreatment：Fresh hairtail is decaptitated, tail, internal organ, rinse, segment is put into ice cube standby；
2）Fresh-keeping, seasoning：Hairtail in ice cube is taken out to be put into fresh-keeping liquid and is soaked, drained, vacuum seasoning is processed, and is air-dried；
3）Quick-frozen, packaging：By seasoned hairtail fast frozen and it is put into the freshness protection package containing antiseptic, controlled atmospheric packing, freezing
Preservation；The present invention carries out fresh-keeping, seasoning to hairtail and processes, and by controlled atmospheric packing, freezing preserves well the nutrition of hairtail
The shelf life of composition, institutional framework, local flavor and prolongation hairtail, fresh-keeping liquid can well delay hairtail to go bad, also thin with suppression
Bacterium, virus are grown and certain removing toxic substances, anticancer, the function of anti-inflammatory.
Hairtail Ozone Water is cleaned 2 ~ 4 times in step 1, Ozone Water mass concentration be 2 ~ 5.5mg/L, it is flushable fall hairtail table
The impurity in face, dirt and pre-sterilizing, hairtail is cut into 4 ~ 8cm length sections, is easy to controlled atmospheric packing and preservation, edible.
Fresh-keeping liquid temp in step 2 is 1 ~ 6 DEG C, it is to avoid hairtail is in immersion process because environment temperature is rotten and energy is good
The retainer belt flesh of fish matter degree of packing, fresh-keeping liquid is 1 ~ 3 with the volume ratio of hairtail：1, hairtail is fully soaked in fresh-keeping liquid, protect
Inside the permeable hairtail of fresh liquid, fresh-keeping liquid is likend to being grouped into by following weight：Shitosan：Caffeic acid：Limonin：Green tea powder：
Citric acid：Raw garlic end：Vinegar：Yellow rice wine, vitamin C=1.5 ~ 2.1：0.1~0.3：0.02~0.1：2~3：0.8~1.2：16~17：
8~10：60~70：1, fresh-keeping liquid can delay well hairtail go bad, also with suppress bacterium, virus grow and certain removing toxic substances,
Anticancer, the function of anti-inflammatory.
Seasoning in step 2 is processed to be added by weight in hairtail at 2 ~ 5 DEG C：Sugared 3 ~ 6 parts, 0.5 ~ 6 part of salt, choosing
One or more in 1 ~ 3 part of monosodium glutamate of addition, 0.05 ~ 0.8 part of ginger powder, 0.8 ~ 2 part of D-sorbite are selected, 3 ~ 10min, vacuum is mixed
1 ~ 3h of seasoning, seasoning processes the degree of packing of original local flavor, nutrient content and the meat that can well keep hairtail, improves hairtail
Commodity value, using vacuum seasoning the seasoning time can also be shortened.
In step 2 air-dried sterile wind to hairtail dry, temperature be 1 ~ 6 DEG C, wind speed be 1 ~ 2m/s, blow-time be 3 ~
5min, removes the moisture on hairtail surface, reduces the content of hairtail surface attachment bacterium, and does technological equipment for controlled atmospheric packing, keeps away
Exempting from bacterial content in the hairtail of packaging increases.
Freshness protection package in step 3 is formed using low-density polyethylene material blowing, and inorganic nano antiseptic is poly- in low-density
Mass concentration in vinyl material is 0.5 ~ 2%, and inorganic nano antiseptic contains Nano Silver, Nano-Zinc and diatomite, Nano Silver, receives
Rice zinc and diatomaceous mixed proportion 2 ~ 4:2:5, freshness protection package further can suppress the thin of hairtail surface after hairtail controlled atmospheric packing
Bacteria growing, the effect for coordinating fresh-keeping liquid reaches excellent fresh-keeping effect, well the original local flavor of holding hairtail, nutrient content and
The degree of packing of meat.
Freezing in step 3 is that by hairtail cold storage in different refrigerating plants, refrigerating plant temperature highest is arranged
For -20 DEG C, -40 DEG C, -60 DEG C or -80 DEG C, using the method for freezing hairtail the original local flavor of hairtail, meat are admirably kept
The degree of packing, Shelf-life avoids well that hairtail meat during preservation is rotten, frangible problem.
Embodiment 2
Hairtail prevents the frangible preparation technology of meat, and step is as follows：
1）Pretreatment：Fresh hairtail is decaptitated, tail, internal organ, rinse, segment is put into ice cube standby；
2）Fresh-keeping, seasoning：Hairtail in ice cube is taken out to be put into fresh-keeping liquid and is soaked, drained, vacuum seasoning is processed, and is air-dried；
3）Quick-frozen, packaging：By seasoned hairtail fast frozen and it is put into the freshness protection package containing antiseptic, controlled atmospheric packing, freezing
Preservation；
Seasoning, controlled atmospheric packing, freezing in above-mentioned steps 1 ~ 4 is known, and here does not make narration in detail, this
Bright that fresh-keeping, seasoning process is carried out to hairtail, by controlled atmospheric packing, freezing preserves well the nutrient content of hairtail, tissue
The shelf life of structure, local flavor and prolongation hairtail, fresh-keeping liquid can well delay hairtail to go bad, and also grow with suppression bacterium, virus
Raw and certain removing toxic substances, anticancer, the function of anti-inflammatory.
Hairtail is preferably cleaned 3 times with Ozone Water in step 1, and with aseptic water washing 3 times, Ozone Water mass concentration is preferably
3mg/L, it is flushable fall the impurity on hairtail surface, dirt and pre-sterilizing, hairtail is cut into 4 ~ 8cm length sections, is easy to controlled atmospheric packing and guarantor
Deposit, eat.
Fresh-keeping liquid temp in step 2 is preferably 4 DEG C, it is to avoid hairtail is in immersion process because environment temperature is rotten and energy is fine
The retainer belt flesh of fish matter degree of packing, the volume ratio of fresh-keeping liquid and hairtail is preferably 3：1, make hairtail fully be soaked in fresh-keeping liquid
In, inside the permeable hairtail of fresh-keeping liquid, fresh-keeping liquid is by following preferred weight ratio into being grouped into：Shitosan：Caffeic acid：Lemon is bitter
Element：Green tea powder：Citric acid：Raw garlic end：Vinegar：Yellow rice wine, vitamin C=1.8：0.2：0.07：2.3：1：16.6：9：65：1, protect
Fresh liquid can well delay hairtail to go bad, and also grow and certain removing toxic substances, anticancer, the function of anti-inflammatory with suppression bacterium, virus.
The preparation of fresh-keeping liquid：Solid content composition in fresh-keeping formula of liquid is pre-mixed, vinegar is subsequently adding and yellow rice wine is adjusted
It is not limited only to as 1 ~ 3 with the volume ratio for obtaining fresh-keeping liquid, fresh-keeping liquid and hairtail：1, should also include 1：1、1.1：1、1.2：1、1.3：
1……2.9：1、3：1.
It is the addition based on preferred weight part in hairtail at 4 DEG C that seasoning in step 2 is processed：Sugared 5 parts, 5 parts of salt, select to add
One or more in 2 parts of monosodium glutamate, 0.07 part of ginger powder, 0.9 part of D-sorbite, preferably mix 5min, preferred vacuum seasoning 2h,
Seasoning processes the degree of packing of original local flavor, nutrient content and the meat that can well keep hairtail, improves the commodity value of hairtail,
Can also shorten the seasoning time using vacuum seasoning.
Air-dried sterile wind is dried hairtail in step 2, and temperature is preferably 3 DEG C, and wind speed is 1m/s, and blow-time is
4min, removes the moisture on hairtail surface, reduces the content of hairtail surface attachment bacterium, and does technological equipment for controlled atmospheric packing, keeps away
Exempting from bacterial content in the hairtail of packaging increases.
Freshness protection package in step 3 is formed using low-density polyethylene material blowing, and inorganic nano antiseptic is poly- in low-density
Mass concentration in vinyl material is preferably 1%, and inorganic nano antiseptic contains Nano Silver, Nano-Zinc and diatomite, Nano Silver, receives
Rice zinc and diatomaceous preferred mixed proportion 3:2:5, freshness protection package further can suppress hairtail surface after hairtail controlled atmospheric packing
Bacterial growth, the effect for coordinating fresh-keeping liquid reaches excellent fresh-keeping effect, and original local flavor, the nutrient content of hairtail are kept well
And the degree of packing of meat, Nano Silver, Nano-Zinc and diatomaceous mixed proportion are not limited only to 2 ~ 4:2:5, should also include 2：2：5、
2.1：2：5、2.2：2：5、2.3：2：5……3.9：2：5、4：2：5.
Freezing in step 3 is that by hairtail cold storage in different refrigerating plants, refrigerating plant temperature highest is arranged
For -20 DEG C, -40 DEG C, -60 DEG C or -80 DEG C, using the method for freezing hairtail the original local flavor of hairtail, meat are admirably kept
The degree of packing, Shelf-life avoids well that hairtail meat during preservation is rotten, frangible problem.
Embodiment of above is merely to illustrate the present invention, and not limitation of the present invention, the ordinary skill people of this area
Member, without departing from the spirit and scope of the present invention, can also make a variety of changes and modification.Therefore, all equivalents
Technical scheme fall within scope of the invention, the scope of patent protection of the present invention should be defined by the claims.
Claims (7)
1. hairtail prevents the frangible preparation technology of meat, it is characterised in that following steps：
1）Pretreatment：Fresh hairtail is decaptitated, tail, internal organ, rinse, segment is put into ice cube standby；
2）Fresh-keeping, seasoning：Hairtail in ice cube is taken out to be put into fresh-keeping liquid and is soaked, drained, vacuum seasoning is processed, and is air-dried；
3）Quick-frozen, packaging：By seasoned hairtail fast frozen and it is put into the freshness protection package containing antiseptic, controlled atmospheric packing, freezing
Preservation.
2. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：Band in the step 1
Fish Ozone Water is cleaned 2 ~ 4 times, and Ozone Water mass concentration is 2 ~ 5.5mg/L, and hairtail is cut into 4 ~ 8cm length sections.
3. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：In the step 2
Fresh-keeping liquid temp is 1 ~ 6 DEG C, and fresh-keeping liquid is 1 ~ 3 with the volume ratio of hairtail：1, fresh-keeping liquid is likend to being grouped into by following weight：Shell gathers
Sugar：Caffeic acid：Limonin：Green tea powder：Citric acid：Raw garlic end：Vinegar：Yellow rice wine, vitamin C=1.5 ~ 2.1：0.1~0.3：
0.02~0.1：2~3：0.8~1.2：16~17：8~10：60~70：1.
4. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：In the step 2
Seasoning is processed to be added by weight in hairtail at 2 ~ 5 DEG C：Sugared 3 ~ 6 parts, 0.5 ~ 6 part of salt, selection 1 ~ 3 part of monosodium glutamate of addition,
One or more in 0.05 ~ 0.8 part of ginger powder, 0.8 ~ 2 part of D-sorbite, mix 3 ~ 10min, vacuum 1 ~ 3h of seasoning.
5. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：Step 2 apoplexy
Dry sterile wind is dried hairtail, and temperature is 1 ~ 6 DEG C, and wind speed is 1 ~ 2m/s, and blow-time is 3 ~ 5min.
6. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：In the step 3
Freshness protection package is formed using low-density polyethylene material blowing, matter of the inorganic nano antiseptic in low-density polyethylene material
Amount concentration be 0.5 ~ 2%, the inorganic nano antiseptic contain Nano Silver, Nano-Zinc and diatomite, the Nano Silver, Nano-Zinc and
Diatomaceous mixed proportion 2 ~ 4:2:5.
7. hairtail according to claim 1 prevents the frangible preparation technology of meat, it is characterised in that：In the step 3
Freezing be by hairtail cold storage in different refrigerating plants, refrigerating plant temperature highest be set to -20 DEG C, -40 DEG C, -60
DEG C or -80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710046281.8A CN106615029A (en) | 2017-01-22 | 2017-01-22 | Preparation process capable of avoiding meat frangibility of hairtail |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710046281.8A CN106615029A (en) | 2017-01-22 | 2017-01-22 | Preparation process capable of avoiding meat frangibility of hairtail |
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| CN106615029A true CN106615029A (en) | 2017-05-10 |
Family
ID=58842032
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| CN201710046281.8A Pending CN106615029A (en) | 2017-01-22 | 2017-01-22 | Preparation process capable of avoiding meat frangibility of hairtail |
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| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
| CN109953105A (en) * | 2019-05-05 | 2019-07-02 | 宁德市海扬食品有限公司 | A kind of Larimichthys crocea quick-freezing fresh-keeping method |
| CN112586549A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Meat freezing process and application thereof |
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Cited By (4)
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|---|---|---|---|---|
| CN107006591A (en) * | 2017-05-17 | 2017-08-04 | 广西正五海洋产业股份有限公司 | Golden pomfret fresh-keeping process technique |
| CN109953105A (en) * | 2019-05-05 | 2019-07-02 | 宁德市海扬食品有限公司 | A kind of Larimichthys crocea quick-freezing fresh-keeping method |
| CN109953105B (en) * | 2019-05-05 | 2022-03-15 | 宁德市海扬食品有限公司 | Large yellow croaker quick-freezing preservation method |
| CN112586549A (en) * | 2020-12-07 | 2021-04-02 | 上海盛鲜食品有限公司 | Meat freezing process and application thereof |
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