CN107361121A - A kind of catfish fresh-keeping treating method - Google Patents
A kind of catfish fresh-keeping treating method Download PDFInfo
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- CN107361121A CN107361121A CN201710694567.7A CN201710694567A CN107361121A CN 107361121 A CN107361121 A CN 107361121A CN 201710694567 A CN201710694567 A CN 201710694567A CN 107361121 A CN107361121 A CN 107361121A
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- 241001233037 catfish Species 0.000 title claims abstract description 51
- 238000000034 method Methods 0.000 title claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 45
- 241000235395 Mucor Species 0.000 claims abstract description 35
- 229920001592 potato starch Polymers 0.000 claims abstract description 21
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 13
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 13
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 13
- 239000011425 bamboo Substances 0.000 claims abstract description 13
- 239000000835 fiber Substances 0.000 claims abstract description 13
- 238000004321 preservation Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 6
- 210000001835 viscera Anatomy 0.000 claims abstract description 6
- 241001330002 Bambuseae Species 0.000 claims description 12
- 239000002609 medium Substances 0.000 claims description 12
- 239000007787 solid Substances 0.000 claims description 12
- 239000001963 growth medium Substances 0.000 claims description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- 239000000843 powder Substances 0.000 claims description 7
- 108090000623 proteins and genes Proteins 0.000 claims description 7
- 102000004169 proteins and genes Human genes 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 238000001694 spray drying Methods 0.000 claims description 7
- 235000013405 beer Nutrition 0.000 claims description 6
- 230000033228 biological regulation Effects 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 235000015099 wheat brans Nutrition 0.000 claims description 5
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000002585 base Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 229920001661 Chitosan Polymers 0.000 description 2
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 210000003850 cellular structure Anatomy 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 235000019465 surimi Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
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
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to aquatic products Preservation Treatment technical field, and in particular to a kind of catfish fresh-keeping treating method.Specifically：When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, and after drying surface moisture, one layer of fresh-keeping liquid is smeared on catfish surface and inner homogeneous；Fresh-keeping liquid used liquid based on bamboo fibre acidolysis thing, Mucor fermentate is added into basal liquid, the monoglyceride that purity is 93 96%, modified potato starch obtain, specifically, 12 15mg Mucors fermentates are added in per L basal liquids, the monoglyceride that 2 2.2g purity are 93 96%, 4 6g modified potato starch, catfish is after Preservation Treatment, under 35 DEG C of refrigerated condition, shelf life can extend to 35 38 days, and freshness date interior energy effectively removes catfish bilgy odour.
Description
Technical field
The present invention relates to aquatic products Preservation Treatment technical field, and in particular to a kind of catfish fresh-keeping treating method.
Background technology
Catfish is common fresh-water fishes, and catfish delicious flavour, the few meat of thorn is more, and rich in the battalion such as protein, trace element
Material is supported, is the splendid raw material as minced fish production, still, causes catfish meat easily rich in protein and fat in catfish
It is oxidized, so that the flesh of fish produces bad smell, there is bilgy odour weight in surimi products production, the problem of freshness date is short, sternly
Greatly developing for catfish culture industry and processing industry is affected again, so fresh-keeping guarantee the quality of catfish is a global problem, chitosan
Have certain effect suppressing meat oxidation and antibacterial aspect, at present when fresh-keeping to catfish, smeared more using chitosan combine it is low
Temperature preservation realization is fresh-keeping to catfish, but freshness date is not grown, and generally shorter than 7 days, also has act as protecting using nucleoprotamine at present
Fresh dose of use, although nucleoprotamine biocidal property is obvious, cost of manufacture is higher, and yield is low, and then improves fresh-keeping cost, it is clear that
Be not suitable for the fresh-keeping use of this cheap fingerling of catfish.
The content of the invention
The problem of fresh keeping time is short, and also or fresh-keeping cost is high be present to solve existing catfish preservation technology, it is of the invention
Purpose is to provide a kind of catfish fresh-keeping treating method.
The technical solution adopted by the present invention is a kind of catfish fresh-keeping treating method, specifically：
When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, after drying surface moisture, catfish surface with
And inner homogeneous smears one layer of fresh-keeping liquid；
Specifically, the liquid based on bamboo fibre acidolysis thing of fresh-keeping liquid used in the present invention, Mucor fermentate, pure is added into basal liquid
Spend the monoglyceride for 93-96%, modified potato starch obtains, specifically, adding the fermentation of 12-15mg Mucors in per L basal liquids
Thing, 2-2.2g purity are 93-96% monoglyceride, 4-6g modified potato starch；
Specifically, by bamboo fibre be dipped in pH value be 3-3.5 light-coloured vinegar solution in, temperature be 45-50 DEG C, pressure 1.8-2MPa
Lower heat-insulation pressure keeping handles 30-36 hours, filtration, is diluted to 50-60 times, based on liquid use；
Specifically, when Mucor fermentate makes, it is seeded to after Mucor is activated by 2-3 ‰ weight ratio by 30-50% wheat brans, 10-
In the solid medium that 25% dregs of beans, 2-5% sucrose, 20-40% soluble proteins powder, 2-3% iron powders form, culture 96-100 is small
When, 0-50 hours, beer regulation solid medium humidity is uniformly applied into culture medium in 75-78%, 51-80 hours, is led to
Crossing wind mode reduces culture medium humidity to 60-62%；81-96 or 81-100 hours, 6-10 DEG C is cooled to, obtains Mucor
Fermentate, after spray drying, make an addition in basal liquid；
Specifically, contain more than 90% VBT in Mucor fermentate；
Specifically, one layer of saturated brine regulation farina humidity is sprayed on farina top layer in 60-66%, in 550-
10-13 minutes are handled under 570MPa pressure, spray drying, obtain modified potato starch；
Specifically, modified potato starch after processing, forms cellular structures, 1 μm of its hole diameter ＜, aperture is covered with
Whole starch particle surface, the volume in hole account for more than the 60% of particle volume.
Beneficial effect of the present invention is,
Catfish is after fresh-keeping treating method of the present invention processing, and under 3-5 DEG C of refrigerated condition, shelf life can extend to 35-38
My god, realize permanent effectively fresh-keeping purpose, and freshness date interior energy effectively removes catfish bilgy odour, improves the sense organ product of fresh-keeping catfish
Matter；
Wherein, the present invention uses liquid based on bamboo fibre acidolysis thing, and bamboo fibre is dipped in the light-coloured vinegar solution that pH value is 3-3.5,
Temperature is 45-50 DEG C, pressure is that heat-insulation pressure keeping handles 30-36 hours under 1.8-2MPa, resulting filtrate have it is stable into
Film properties, it can ensure that various active ingredients are uniform in fresh-keeping liquid, are effectively adhered to catfish surface；
Wherein, the present invention adds Mucor fermentate in basal liquid, and actual Mucor fermentate is L- meat of the purity more than 90%
Alkali, at present, VBT are the newly approved nutrition fortifiers in China, can promote the transport and oxidation of aliphatic acid, be generally used as
Food additives use, but inventor stumbles on, and certain density VBT has preferable bacteriostasis, specific Dan Yin
In sub- contrast test, the group for adding 12-15mg Mucor fermentates in every L basal liquids is applied to Nian compared to non-addition group
Fish surface, under storage requirement of the present invention and in storage period, addition group catfish surface colony sum（TVC）Suppression is maintained at
3.35 below logcfu/g, rather than addition group, at the 7th day, catfish surface colony is total（TVC）Already exceed 25
logcfu/g；
In addition, during VBT is produced by Mucor fermentation, 2-3% iron powder is added into solid medium by the present invention,
It is remarkably improved the purity of VBT, in single-factor contrast test, compared to non-addition group, the purity of VBT at least improves
44%；
In addition, the present invention 0-50 hours, beer is uniformly applied into culture medium during VBT is produced in Mucor fermentation
Solid medium humidity is adjusted in 75-78%, mycelia fast-growth can be promoted；In single-factor contrast test, compared to applying water
Group, during mycelial growth to equal height, the group for applying water has at least been used 92 hours, 51-80 hours, by wind side
Formula reduces culture medium humidity to 60-62%；It can may prolong the generation phase of VBT, 81-96 or 81-100 hours, cool
To 6-10 DEG C, to promote the final accumulation of VBT；
Wherein, the modified obtained farina of the present invention has fabulous adsorptivity, and storage period can have catfish bilgy odour
Effect removes, and improves catfish organoleptic quality；
In addition, before to pressure treatment of the farina with 550-570MPa, one layer of saturation is sprayed on farina top layer
Salt solution adjusts farina humidity in 60-66%, it is possible to increase finally gives the occupation rate of farina loose structure, i.e.,
The absorption property of modified potato starch is further improved, in single-factor contrast test, compared to the group of spraying water, potato
The ratio that loose structure accounts for particle volume at least improves more than 33%.
Embodiment
Embodiment 1, a kind of catfish fresh-keeping treating method, specifically：
When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, after drying surface moisture, catfish surface with
And inner homogeneous smears one layer of fresh-keeping liquid；
Specifically, the liquid based on bamboo fibre acidolysis thing of fresh-keeping liquid used in the present invention, Mucor fermentate, pure is added into basal liquid
Spend the monoglyceride for 93%, modified potato starch obtains, specifically, it is pure that 12mg Mucors fermentate, 2g are added in per L basal liquids
Spend the monoglyceride for 93%, 4g modified potato starch；
Specifically, bamboo fibre is dipped in the light-coloured vinegar solution that pH value is 3, it is incubated and protects in the case where temperature is 45 DEG C, pressure is 1.8MPa
Pressure processing 30 hours, filtration, be diluted to 50 times, based on liquid use；
Specifically, Mucor fermentate make when, after Mucor is activated by 2 ‰ weight ratio be seeded to by 30% wheat bran, 25% dregs of beans,
In the solid medium that 5% sucrose, 37% soluble protein powder, 3% iron powder form, cultivate 96 hours, 0-50 hours, to culture
Beer regulation solid medium humidity is uniformly applied in base 75%, 51-80 hours, it is wet that culture medium is reduced by wind mode
Spend to 60%；81-96 hours, 6 DEG C are cooled to, obtain Mucor fermentate, after spray drying, make an addition in basal liquid；
Specifically, one layer of saturated brine is sprayed on farina top layer adjusts farina humidity 60%, 550MPa's
Handled 10 minutes under pressure, be spray-dried, obtain modified potato starch.
Embodiment 2, a kind of catfish fresh-keeping treating method, specifically：
When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, after drying surface moisture, catfish surface with
And inner homogeneous smears one layer of fresh-keeping liquid；
Specifically, the liquid based on bamboo fibre acidolysis thing of fresh-keeping liquid used in the present invention, Mucor fermentate, pure is added into basal liquid
Spend the monoglyceride for 96%, modified potato starch obtains, specifically, adding 15mg Mucors fermentate, 2.2g in per L basal liquids
Monoglyceride, the 6g modified potato starch that purity is 96%；
Specifically, bamboo fibre is dipped in the light-coloured vinegar solution that pH value is 3.5, it is incubated and protects in the case where temperature is 50 DEG C, pressure is 2MPa
Pressure processing 36 hours, filtration, be diluted to 60 times, based on liquid use；
Specifically, Mucor fermentate make when, after Mucor is activated by 3 ‰ weight ratio be seeded to by 50% wheat bran, 10% dregs of beans,
In the solid medium that 5% sucrose, 33% soluble protein powder, 2% iron powder form, cultivate 100 hours, 0-50 hours, to culture
Beer regulation solid medium humidity is uniformly applied in base 78%, 51-80 hours, it is wet that culture medium is reduced by wind mode
Spend to 62%；81-100 hours, 10 DEG C are cooled to, obtain Mucor fermentate, after spray drying, make an addition in basal liquid；
Specifically, one layer of saturated brine is sprayed on farina top layer adjusts farina humidity 66%, 570MPa's
Handled 13 minutes under pressure, be spray-dried, obtain modified potato starch.
Embodiment 3, a kind of catfish fresh-keeping treating method, specifically：
When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, after drying surface moisture, catfish surface with
And inner homogeneous smears one layer of fresh-keeping liquid；
Specifically, the liquid based on bamboo fibre acidolysis thing of fresh-keeping liquid used in the present invention, Mucor fermentate, pure is added into basal liquid
Spend the monoglyceride for 95%, modified potato starch obtains, specifically, adding 13mg Mucors fermentate, 2.1g in per L basal liquids
Monoglyceride, the 5g modified potato starch that purity is 94%；
Specifically, bamboo fibre is dipped in the light-coloured vinegar solution that pH value is 3.2, it is incubated in the case where temperature is 48 DEG C, pressure is 1.9MPa
Pressurize handle 32 hours, filtration, be diluted to 55 times, based on liquid use；
Specifically, when Mucor fermentate makes, it is seeded to after Mucor is activated by 2.5 ‰ weight ratio by 40% wheat bran, 15% beans
In the solid medium that the dregs of rice, 5% sucrose, 37.5% soluble protein powder, 2.5% iron powder form, cultivate 98 hours, 0-50 hours,
Beer regulation solid medium humidity is uniformly applied into culture medium 76%, 51-80 hours, training is reduced by wind mode
Base humidity is supported to 61%；81-98 hours, 7 DEG C are cooled to, obtain Mucor fermentate, after spray drying, make an addition in basal liquid；
Specifically, one layer of saturated brine is sprayed on farina top layer adjusts farina humidity 64%, 560MPa's
Handled 12 minutes under pressure, be spray-dried, obtain modified potato starch.
Claims (4)
1. a kind of catfish fresh-keeping treating method, it is characterised in that comprise the following steps that：
When to catfish Preservation Treatment, fresh catfish, which is massacred, goes internal organ to clean up, after drying surface moisture, catfish surface with
And inner homogeneous smears one layer of fresh-keeping liquid；
Specifically, the liquid based on bamboo fibre acidolysis thing of fresh-keeping liquid used in the present invention, Mucor fermentate, pure is added into basal liquid
Spend the monoglyceride for 93-96%, modified potato starch obtains, specifically, adding the fermentation of 12-15mg Mucors in per L basal liquids
Thing, 2-2.2g purity are 93-96% monoglyceride, 4-6g modified potato starch；
Specifically, by bamboo fibre be dipped in pH value be 3-3.5 light-coloured vinegar solution in, temperature be 45-50 DEG C, pressure 1.8-2MPa
Lower heat-insulation pressure keeping handles 30-36 hours, filtration, is diluted to 50-60 times, based on liquid use；
Specifically, when Mucor fermentate makes, it is seeded to after Mucor is activated by 2-3 ‰ weight ratio by 30-50% wheat brans, 10-
In the solid medium that 25% dregs of beans, 2-5% sucrose, 20-40% soluble proteins powder, 2-3% iron powders form, culture 96-100 is small
When；
Specifically, handling 10-13 minutes under pressure of the farina in 550-570MPa, modified potato starch is obtained.
2. a kind of catfish fresh-keeping treating method according to claim 1, it is characterised in that comprise the following steps that：
12mg Mucors fermentate is added in per L basal liquids, the monoglyceride that 2.2g purity is 96%, 6g modified potato starch.
3. a kind of catfish fresh-keeping treating method according to claim 1, it is characterised in that comprise the following steps that：
Mucor cultivates 0-50 hours, and beer is uniformly applied into culture medium and adjusts solid medium humidity in 75-78%, 51-
80 hours, culture medium humidity is reduced to 60-62% by wind mode；81-96 or 81-100 hours, 6-10 DEG C is cooled to,
Mucor fermentate is obtained, after spray drying, is made an addition in basal liquid.
A kind of 4. catfish fresh-keeping treating method according to claim 1, it is characterised in that
One layer of saturated brine regulation farina humidity is sprayed on farina top layer in 60-66%, 550-570MPa's
10-13 minutes are handled under pressure, spray drying, obtain modified potato starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710694567.7A CN107361121A (en) | 2017-08-15 | 2017-08-15 | A kind of catfish fresh-keeping treating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710694567.7A CN107361121A (en) | 2017-08-15 | 2017-08-15 | A kind of catfish fresh-keeping treating method |
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| Publication Number | Publication Date |
|---|---|
| CN107361121A true CN107361121A (en) | 2017-11-21 |
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| CN201710694567.7A Pending CN107361121A (en) | 2017-08-15 | 2017-08-15 | A kind of catfish fresh-keeping treating method |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102217668A (en) * | 2011-06-24 | 2011-10-19 | 长沙理工大学 | Method for retaining freshness of chilled fresh fish heads |
| CN101708013B (en) * | 2009-10-28 | 2011-11-16 | 广东海洋大学 | Method for prolonging preserving time of chilled fresh chicken |
| CN102369972A (en) * | 2010-08-09 | 2012-03-14 | 缪雪峰 | Chicken coating anti-staling agent |
| CN106359535A (en) * | 2016-08-30 | 2017-02-01 | 茂名市海亿食品有限公司 | Fresh-keeping processing method of trachinotus ovatus |
| CN106804690A (en) * | 2017-01-22 | 2017-06-09 | 舟山金星水产有限公司 | Angler keeps the preparation technology of delicate flavour |
-
2017
- 2017-08-15 CN CN201710694567.7A patent/CN107361121A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101708013B (en) * | 2009-10-28 | 2011-11-16 | 广东海洋大学 | Method for prolonging preserving time of chilled fresh chicken |
| CN102369972A (en) * | 2010-08-09 | 2012-03-14 | 缪雪峰 | Chicken coating anti-staling agent |
| CN102217668A (en) * | 2011-06-24 | 2011-10-19 | 长沙理工大学 | Method for retaining freshness of chilled fresh fish heads |
| CN106359535A (en) * | 2016-08-30 | 2017-02-01 | 茂名市海亿食品有限公司 | Fresh-keeping processing method of trachinotus ovatus |
| CN106804690A (en) * | 2017-01-22 | 2017-06-09 | 舟山金星水产有限公司 | Angler keeps the preparation technology of delicate flavour |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171121 |
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