CN107258885A - A kind of preservation method of prefabricated perch - Google Patents
A kind of preservation method of prefabricated perch Download PDFInfo
- Publication number
- CN107258885A CN107258885A CN201610212334.4A CN201610212334A CN107258885A CN 107258885 A CN107258885 A CN 107258885A CN 201610212334 A CN201610212334 A CN 201610212334A CN 107258885 A CN107258885 A CN 107258885A
- Authority
- CN
- China
- Prior art keywords
- fish
- soya bean
- fermented soya
- fresh
- perch
- Prior art date
- 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
Classifications
-
- 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
-
- 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
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preservation method of prefabricated perch, be specifically divided into fish is pre-processed and then put it into pickled in the fresh-keeping liquid prepared, carry out the processing of fermented soya bean extract solution, the flesh of fish pickled is spread be vacuum-packed again after fermented soya bean extract solution, ultra high pressure treatment, the several steps of cryopreservation.The present invention is first pickled from the conventional flavoring such as ginger juice, cooking wine, salt, the fermented bean products with this unique flavor of fermented soya bean extract solution and containing a large amount of active materials are smeared again, later stage auxiliary superhigh pressure technique is handled, the breeding of spoilage organisms can not only effectively be controlled, suppress the oxidation deterioration of product in storage, flavor taste, the extension shelf life of the flesh of fish are kept, the multiple tastes of product are also enriched to a certain extent, with obvious market and economic benefit.
Description
Technical field
The present invention relates to a kind of preservation method, more particularly to a kind of preservation method of prefabricated perch, belong to aquatic products
Product processing technique field.
Background technology
Perch is called colored perch, category Perciformes, perch category, in coastal areas such as China's Huanghai Sea, the Bohai Sea distribution compared with
It is many, it is one of important edible economic fish.Perch it is nutritious, rich in more vitamin, meat flavour
Deliciousness, can be with strengthening the spleen and replenishing qi, relieving cough and reducing sputum, so that deep consumed also with good food therapy health effect
Person likes.In recent years, because its market demand constantly increases, its yield also increases year by year, and it is processed and sold
The guarantee of quality mouthfeel is just into the key issue for being badly in need of solving during selling.Perch is rich in nutrients due to it
Matter and moisture, musculature are fragile, and endogenous protease is active, slaughters rear fish body under enzyme and bacterial action
Easily occur a variety of changes, cause that its putrid and deteriorated, shelf life is short, mouthfeel declines.
At present, the conventional preservation technology of perch has preservation by low temperature, controlled atmosphere, irradiated targets, fresh chemically
Etc. several major classes.But still to have product colour poor for these current methods, mouthfeel and water-retaining property reduce and
The problems such as may not apply to fresh meat.Although the additive of chemical synthesis has good fresh-keeping effect, mistake
Amount is used and residual has potential health hazard, therefore, and natural green preservative turns into the heat of research
Point.Addition antistaling agent simple at present is not enough to suppress well the growth of microorganism again, and storage is sold
The effect very little of mouthfeel and freshness during selling.Therefore, effective preservation technology and method are sought to perch
Fresh-keeping sale has great importance.
The content of the invention
In order to solve the weak point present in above-mentioned technology, the invention provides a kind of the fresh-keeping of prefabricated perch
Method.
In order to solve the above technical problems, the technical solution adopted by the present invention is：A kind of prefabricated perch it is fresh-keeping
Method, is specifically divided into following steps：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 3~7% pure ginger juice, 1~3% marine alga
Sugar, 3~5% salt, 5~10% cooking wine, surplus are the fresh-keeping liquid of sterilized water；
C, wet salting：Pretreated perch is pickled into 2~3h, wherein meat and guarantor with fresh-keeping liquid at 0~4 DEG C
The mass ratio of fresh liquid is 1:1~2；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 100~200MPa processing at 20 DEG C of room temperature
10~15min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
In above-mentioned steps e, fermented soya bean extract solution is smeared by the 0.1%~0.5% of flesh of fish quality.
The present invention is first pickled from the conventional flavoring such as ginger juice, cooking wine, salt, then is carried with fermented soya bean
Take this unique flavor of liquid and the fermented bean products containing a large amount of active materials are smeared, later stage auxiliary superelevation
Pressure technology is handled, and can not only effectively control the breeding of spoilage organisms, suppresses the oxygen of product in storage
Change rotten, the flavor taste of the holding flesh of fish, extension shelf life, product is also enriched to a certain extent
Multiple tastes, with obvious market and economic benefit.
Embodiment
The invention provides a kind of preservation method of prefabricated perch, following steps are specifically divided into：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 3~7% pure ginger juice, 1~3% marine alga
Sugar, 3~5% salt, 5~10% cooking wine, surplus are the fresh-keeping liquid of sterilized water；
C, wet salting：Pretreated perch is pickled into 2~3h, wherein meat and guarantor with fresh-keeping liquid at 0~4 DEG C
The mass ratio of fresh liquid is 1:1~2；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed, and wherein fermented soya bean extract solution is applied by the 0.1%~0.5% of flesh of fish quality
Smear；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 100~200MPa processing at 20 DEG C of room temperature
10~15min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
The present invention is used as fresh-keeping liquid from ginger juice, cooking wine, several conventional flavorings of salt in stepb
Wet salting is first carried out to the flesh of fish, stink smell antibacterial can be removed, trehalose therein should as a kind of new natural carbohydrate
For albuminous degeneration, lipid oxidation can be prevented in food, improve meat tissue characteristic and fresh-keeping；Step d systems
The fermented soya bean extract solution unique flavor of work and containing a variety of functional activity materials such as polysaccharide, polypeptide, enzyme, after smearing
Further reach antibacterial oxidation resistant purpose；It is last to be handled in later stage auxiliary superhigh pressure technique, super-pressure
It is a kind of new food preservative technology, overcomes the deficiency of high-temperature process and existing HIGH PRESSURE TREATMENT, whole mistake
Journey can not only effectively control the breeding of spoilage organisms, suppress the oxidation deterioration of product in storage, keep fish
Freshness mouthfeel, the extension shelf life of meat, also enrich the multiple tastes of product to a certain extent,
With obvious market and economic benefit.
With reference to specific embodiment, the present invention will be further described in detail.
Embodiment 1：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 5% pure ginger juice, 3% trehalose, 5%
Salt, 5% cooking wine, surplus be 82% sterilized water fresh-keeping liquid；
C, wet salting：Pretreated perch pickled into 2h with fresh-keeping liquid at 0 DEG C, wherein meat and fresh-keeping liquid
Mass ratio is 1:1.5；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed, and wherein fermented soya bean extract solution is smeared by the 0.3% of flesh of fish quality；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 100MPa processing at 20 DEG C of room temperature
15min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
Embodiment 2：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 7% pure ginger juice, 2% trehalose, 3%
Salt, 10% cooking wine, surplus be 78% sterilized water fresh-keeping liquid；
C, wet salting：Pretreated perch pickled into 3h with fresh-keeping liquid at 2 DEG C, wherein meat and fresh-keeping liquid
Mass ratio is 1:1；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed, and wherein fermented soya bean extract solution is smeared by the 0.5% of flesh of fish quality；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 200MPa processing at 20 DEG C of room temperature
10min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
Embodiment 3：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 3% pure ginger juice, 1% trehalose, 4%
Salt, 7% cooking wine, surplus be 85% sterilized water fresh-keeping liquid；
C, wet salting：Pretreated perch is pickled into 2.5h, wherein meat and fresh-keeping liquid with fresh-keeping liquid at 4 DEG C
Mass ratio be 1:2；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed, and wherein fermented soya bean extract solution is smeared by the 0.1% of flesh of fish quality；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 150MPa processing at 20 DEG C of room temperature
12min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
In above-described embodiment, fermented soya bean powder can from the general plate that can buy on the market, such as Liuyang,
Yangjiang, Yongchuan etc..
Validity check：
Total plate count, VBN (TVB-N), freshness that the present invention is oppressed with determining in storage
Change, carry out the fresh-keeping effect of overall merit the inventive method.It the results are shown in Table 1.
Total plate count, TVB-N, TBA, the measurement result of freshness during table 1 is oppressed
As it can be seen from table 1 the above method can effectively suppress the fat of the breeding of microorganism and product in perch
Fat, protein oxidation, have positive effect, and prolong to freshness quality, the taste and flavor for improving perch after storage
Shelf life is grown.In actual use, the present invention is applicable not only to the fresh-keeping of perch, is also applied for other fishes
Class it is fresh-keeping.
Above-mentioned embodiment is not limitation of the present invention, and the present invention is also not limited to the example above,
Change that those skilled in the art are made in the range of technical scheme, remodeling, addition
Or replace, also belong to protection scope of the present invention.
Claims (2)
1. a kind of preservation method of prefabricated perch, it is characterised in that be specifically divided into following steps：
A, pretreatment：Select the well-balanced fresh perch of head, through slaughtering, go end to end, will after fish scale, internal organ
Fish cuts away half along ridge direction, removes the main spur of vertebra, then with sterile frozen water at low ambient temperatures
Fish is cleaned；
B, fresh-keeping liquid preparation：Make by mass percentage containing 3~7% pure ginger juice, 1~3% marine alga
Sugar, 3~5% salt, 5~10% cooking wine, surplus are the fresh-keeping liquid of sterilized water；
C, wet salting：Pretreated perch is pickled into 2~3h, wherein meat and guarantor with fresh-keeping liquid at 0~4 DEG C
The mass ratio of fresh liquid is 1:1~2；
D, the processing of fermented soya bean extract solution：Fermented soya bean powder is extracted into 2h in 60 DEG C of distilled water, suction filtration obtains fermented soya bean and carried
Take liquid and to be put into 4 DEG C of refrigerations standby, wherein the mass ratio of fermented soya bean powder and distilled water is 1:2；
E, vacuum packaging：Obtained flesh of fish taking-up will be pickled, uniform apply spreads fermented soya bean after draining at low temperature
Extract solution is simultaneously quickly vacuum-packed；
F, ultra high pressure treatment：By the flesh of fish after above-mentioned packaging, through 100~200MPa processing at 20 DEG C of room temperature
10~15min；
G, cryopreservation：The flesh of fish after ultra high pressure treatment is placed under 0~4 DEG C of environment and preserved.
2. the preservation method of prefabricated perch according to claim 1：It is characterized in that：The step e
In, fermented soya bean extract solution is smeared by the 0.1%~0.5% of flesh of fish quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610212334.4A CN107258885A (en) | 2016-04-07 | 2016-04-07 | A kind of preservation method of prefabricated perch |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610212334.4A CN107258885A (en) | 2016-04-07 | 2016-04-07 | A kind of preservation method of prefabricated perch |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107258885A true CN107258885A (en) | 2017-10-20 |
Family
ID=60052222
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610212334.4A Pending CN107258885A (en) | 2016-04-07 | 2016-04-07 | A kind of preservation method of prefabricated perch |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107258885A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950924A (en) * | 2017-11-27 | 2018-04-24 | 武汉梁子湖水产品加工有限公司 | A kind of method of mouthfeel after holding blunt snout bream freezing |
| CN107997040A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of peppery fish |
| CN108094494A (en) * | 2017-12-22 | 2018-06-01 | 钦州市钦州港永健水产贸易有限公司 | A kind of preparation method of flavor dried fish |
| CN108124949A (en) * | 2017-12-22 | 2018-06-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of dried fish product anti-oxidation method |
| CN108142777A (en) * | 2017-12-25 | 2018-06-12 | 钦州市钦州港高丰水产养殖专业合作社 | The processing method of perch |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
| CN111772151A (en) * | 2020-07-15 | 2020-10-16 | 福建省宁德市好顺水产养殖有限公司 | Pickling material for weever and pickling method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004778A (en) * | 1998-06-22 | 2000-01-11 | Hiromi Wada | Preserving liquid for perishable containing trehalose |
| CN102986826A (en) * | 2012-12-11 | 2013-03-27 | 浙江海洋学院 | Ice-temperature fresh-keeping method of perch |
| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
-
2016
- 2016-04-07 CN CN201610212334.4A patent/CN107258885A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000004778A (en) * | 1998-06-22 | 2000-01-11 | Hiromi Wada | Preserving liquid for perishable containing trehalose |
| CN102986826A (en) * | 2012-12-11 | 2013-03-27 | 浙江海洋学院 | Ice-temperature fresh-keeping method of perch |
| CN105325932A (en) * | 2015-11-19 | 2016-02-17 | 恒茂实业集团有限公司 | Preparation method of instant boneless horse mackerel fillet |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107950924A (en) * | 2017-11-27 | 2018-04-24 | 武汉梁子湖水产品加工有限公司 | A kind of method of mouthfeel after holding blunt snout bream freezing |
| CN107997040A (en) * | 2017-12-22 | 2018-05-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of processing method of peppery fish |
| CN108094494A (en) * | 2017-12-22 | 2018-06-01 | 钦州市钦州港永健水产贸易有限公司 | A kind of preparation method of flavor dried fish |
| CN108124949A (en) * | 2017-12-22 | 2018-06-08 | 钦州市钦州港永健水产贸易有限公司 | A kind of dried fish product anti-oxidation method |
| CN108142777A (en) * | 2017-12-25 | 2018-06-12 | 钦州市钦州港高丰水产养殖专业合作社 | The processing method of perch |
| CN110419691A (en) * | 2019-08-13 | 2019-11-08 | 福建省水产研究所（福建水产病害防治中心） | A kind of fresh prefabrication processing method of filefish |
| CN111772151A (en) * | 2020-07-15 | 2020-10-16 | 福建省宁德市好顺水产养殖有限公司 | Pickling material for weever and pickling method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107258885A (en) | A kind of preservation method of prefabricated perch | |
| CN106490512B (en) | A kind of production method of instant leisure fish | |
| CN103549484A (en) | Curing agent for curing meat product and method for curing preserved meat | |
| CN107318951B (en) | Preservation method of preconditioned fish slices | |
| CN103734251A (en) | Aquatic product fresh-keeping method | |
| KR20170120873A (en) | Meat mixture of aging method | |
| CN102007959A (en) | Method for processing salted hairtail | |
| KR102126943B1 (en) | Aging method of meat using mistletoe fermented liquid and aged meat thereby the same that | |
| CN102057978A (en) | Method for prolonging refreshing time of frozen and fresh chicken breast by skin vacuum packaging | |
| JP6877653B2 (en) | An oyster flavor reduction inhibitor, an aqueous solution for holding live oysters, and a method for producing oysters with suppressed flavor deterioration. | |
| CN104663851A (en) | High hydrostatic pressure preservation method for marine product | |
| CN109757677B (en) | Processing method of high-moisture non-fried flavor fish capable of being preserved at normal temperature | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN106912553A (en) | Little yellow croaker antistaling process | |
| CN105961568A (en) | Method for preserving stromateidaes by utilizing ultrahigh-pressure technology | |
| JP4701193B2 (en) | Process for producing processed foods for crabs | |
| CN110558494A (en) | method for preparing flavored smelly mandarin fish | |
| JP2020103123A (en) | Agent for suppressing reduction of crab miso flavor after freezing/thawing | |
| CN108353997A (en) | A kind of method of the fresh-keeping chicken of ice temperature combination antistaling agent | |
| CN107494697A (en) | A kind of whole fish preservation method of grass carp | |
| El-Shemy et al. | Effect of organic acids pretreatments on physicochemical properties and shelf life of refrigerated bolti fish: Tilapia nilotica | |
| CN103005519A (en) | Salting process of freshwater fish | |
| JP2016015965A (en) | Manufacturing method of dried meat product | |
| CN108783372A (en) | A kind of dried yellow croaker curing agent and its application | |
| CN108606263A (en) | A kind of production technology of selenium-rich dried meat |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |