CN107518281A - A kind of vermicelli of flavor containing cray and trophic function composition and preparation method thereof - Google Patents
A kind of vermicelli of flavor containing cray and trophic function composition and preparation method thereof Download PDFInfo
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- CN107518281A CN107518281A CN201710835258.7A CN201710835258A CN107518281A CN 107518281 A CN107518281 A CN 107518281A CN 201710835258 A CN201710835258 A CN 201710835258A CN 107518281 A CN107518281 A CN 107518281A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 38
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title claims abstract description 13
- 239000000203 mixture Substances 0.000 title claims abstract description 11
- 230000001228 trophic effect Effects 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000839 emulsion Substances 0.000 claims abstract description 12
- 238000012545 processing Methods 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims description 35
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 16
- 239000003960 organic solvent Substances 0.000 claims description 10
- 239000000047 product Substances 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 230000009514 concussion Effects 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 5
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000000126 substance Substances 0.000 abstract description 5
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 abstract description 4
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 abstract description 4
- 229940022405 astaxanthin Drugs 0.000 abstract description 4
- 235000013793 astaxanthin Nutrition 0.000 abstract description 4
- 239000001168 astaxanthin Substances 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 2
- 239000002253 acid Substances 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract description 2
- 235000012149 noodles Nutrition 0.000 description 9
- 238000000034 method Methods 0.000 description 5
- 108010068370 Glutens Proteins 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000000605 extraction Methods 0.000 description 4
- 238000002156 mixing Methods 0.000 description 4
- 239000004744 fabric Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- JAZBEHYOTPTENJ-JLNKQSITSA-N all-cis-5,8,11,14,17-icosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O JAZBEHYOTPTENJ-JLNKQSITSA-N 0.000 description 2
- YZXBAPSDXZZRGB-DOFZRALJSA-N arachidonic acid Chemical compound CCCCC\C=C/C\C=C/C\C=C/C\C=C/CCCC(O)=O YZXBAPSDXZZRGB-DOFZRALJSA-N 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 230000000249 desinfective effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000020673 eicosapentaenoic acid Nutrition 0.000 description 2
- 229960005135 eicosapentaenoic acid Drugs 0.000 description 2
- JAZBEHYOTPTENJ-UHFFFAOYSA-N eicosapentaenoic acid Natural products CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O JAZBEHYOTPTENJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 description 2
- 238000005096 rolling process Methods 0.000 description 2
- DVSZKTAMJJTWFG-SKCDLICFSA-N (2e,4e,6e,8e,10e,12e)-docosa-2,4,6,8,10,12-hexaenoic acid Chemical compound CCCCCCCCC\C=C\C=C\C=C\C=C\C=C\C=C\C(O)=O DVSZKTAMJJTWFG-SKCDLICFSA-N 0.000 description 1
- GZJLLYHBALOKEX-UHFFFAOYSA-N 6-Ketone, O18-Me-Ussuriedine Natural products CC=CCC=CCC=CCC=CCC=CCC=CCCCC(O)=O GZJLLYHBALOKEX-UHFFFAOYSA-N 0.000 description 1
- 229920002101 Chitin Polymers 0.000 description 1
- 108010061711 Gliadin Proteins 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000003026 anti-oxygenic effect Effects 0.000 description 1
- 229940114079 arachidonic acid Drugs 0.000 description 1
- 235000021342 arachidonic acid Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000004641 brain development Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000020669 docosahexaenoic acid Nutrition 0.000 description 1
- KAUVQQXNCKESLC-UHFFFAOYSA-N docosahexaenoic acid (DHA) Natural products COC(=O)C(C)NOCC1=CC=CC=C1 KAUVQQXNCKESLC-UHFFFAOYSA-N 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 108010050792 glutenin Proteins 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses vermicelli of a kind of flavor containing cray and trophic function composition and preparation method thereof.The preparation method comprises the following steps：The preparation of cray extract；The preparation of cray extract emulsion；The preparation of finished product vermicelli.Cray accessory substance is carried out processing and utilization again by the present invention, is added its added value, resource has been obtained effective utilization.Flavor containing cray and trophic function composition vermicelli carry the light fresh Flavor of cray, simultaneously the nutritive effect composition containing unrighted acid, phosphatide and astaxanthin.The vermicelli compact structure prepared compared to common commercially available vermicelli, the present invention, mouthfeel is smooth, it is tasty and refreshing, do not stick to one's teeth.In terms of index, the cooking loss rate of the vermicelli of preparation is less than common liner, water absorption rate after vermicelli boil simultaneously also increased, and be increased in hardness, chewiness, gumminess, coherency, restorability etc. compared with common liner, shear stress is also more than common liner.
Description
Technical field
The invention belongs to field of food, more particularly, to a kind of flavor containing cray and the vermicelli of trophic function composition
And preparation method thereof.
Background technology
Cray scientific name lead and cadnium, because its peculiar flavour and delicious meat are extensively welcome by domestic and international consumer groups, at present
Domestic important processing of aquatic products resource is turned into.In cray processing enterprise at home, peeled shrimp is outlet international market
One of staple product.Substantial amounts of shrimp head, shrimp shell are produced in cray peeled shrimp process, in addition to for chitin extraction, wherein
Liposoluble constituent it is general all as offal treatment, cause the waste in the pollution and resource of environment.Research shows, shrimp
The main component of the alcohol extracting liposoluble substance of the crays such as head, shrimp shell is the lipid material containing flavor substance of deflection polarity, and
It is combined with a certain amount of linoleic acid, leukotrienes, arachidonic acid, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) etc.
Polyunsaturated fatty acid, rich in phosphatide constituents, while also contain a certain amount of astaxanthin composition.
Numerous studies show, supplement above-mentioned polyunsaturated fatty acid and phosphatide in right amount, have a variety of nutritive effects to human body,
Especially contribute to adjust cardiovascular and cerebrovascular blood fat, reduce thrombus, improve immune state and promote brain development etc..Astaxanthin
With very strong oxidation resistance, phosphatide also has stronger antioxygenic property, and both have after adding removes freely well
Base effect.Meanwhile phosphatide is as food additives, bread, milk powder, candy, chocolate, margarine, various noodles and
It is widely used in other food.Phosphatide can be distributed evenly in flour after adding flour, its hydrophilic radical combination gliadin,
Lipophilic group combination glutenin, gluten protein molecule can be made to be interconnected to form firmly fine and closely woven gluten network, so as to carry
The high tough elasticity of gluten, improve the quality of noodles.
The content of the invention
It is an object of the invention to solve the problems, such as that the tough elasticity of gluten is low in the prior art, noodle quality is not high, and enrich
The species of noodles nutrition, taste and abundant noodles in the prior art.
To achieve these goals, the first aspect of the present invention provides a kind of flavor containing cray and trophic function composition
The preparation method of vermicelli, the preparation method comprise the following steps：
(1) preparation of cray extract
By shrimp head and/or the shrimp shell drying of cray, cooling, crush, obtain shrimp med, and shrimp med is carried out with organic solvent
Filtrate, is evaporated, obtains cray extract by dissolving after filtering；
(2) preparation of cray extract emulsion
Stirring and dissolving after cray extract is mixed with water, emulsifying in homogenizer is placed in, obtains cray extraction
Thing emulsion；
(3) preparation of finished product vermicelli
With cray extract emulsion 0.5%~10%, refined wheat flour 70%~80%, the and of salt 0.5%~2%
The weight ratio of water 20%~30% mixes each component, stands, makes dough rest, by the dough roller sheet shaping after curing, cuts
Finished product vermicelli are obtained after piece, drying, cut-out.
Heretofore described cray extract main component is the nutritional ingredients such as phosphatide, albumen and some are natural flavour mountaineous
Material.
In the present invention, the particle diameter of the shrimp med preferably≤15 μm.It can be sieved with screen cloth to obtain the shrimp med of the particle diameter, gone simultaneously
The removal of impurity.
As a currently preferred embodiment, wherein, in the preparation of cray extract, also wrap before the drying
Include：Carry out disinfection processing to the shrimp head and/or shrimp shell of cray, it is described disinfect to steam for high-temperature steam cooker disinfect,
Temperature in steam copper is 115-125 DEG C, and it is 15-35min to steam and disinfect the time.
In the present invention, the organic solvent can be the conventional various organic solvents for food production, preferably 70-
90% ethanol.
In the present invention, the dosage of the organic solvent can determine as needed, it is preferable that the shrimp med and organic solvent
Weight ratio is 1：4-8.
In step (1) of the present invention, preferably also include by shaking the dissolving for promoting organic solvent to shrimp med, concussion temperature
Spend for 25-45 DEG C, the concussion time is 1.5-3h.
In step (2) of the present invention, the weight ratio preferably 1 of cray extract and water：18-20.
In step (2) of the present invention, the time of emulsifying is preferably 5-10min.
In step (3) of the present invention, time of repose is preferably 20min.
The method of the present invention also includes collecting cray shrimp head and shrimp shell (mainly processes cray peeled shrimp from processing factory
Caused accessory substance afterwards), and the step of cleaning, if do not immediately treated after cleaning up, it is standby that less than -18 DEG C of freezer can be placed on
With.When to be used, the cray shrimp head in freezer and shrimp shell are taken out and thawed at room temperature, is cleaned with clear water, is drained away the water standby.
The second aspect of the present invention provides the vermicelli as made from above-mentioned preparation method.
Compared with prior art, the present invention has the advantage that：
(1) cray accessory substance is carried out processing and utilization again by the present invention, is added its added value, is there is resource
The utilization of effect simultaneously reduces the pollution to environment.
(2) flavor containing cray and trophic function composition vermicelli are pico- general red on color and luster, and light small dragon is carried in face
The fresh Flavor of shrimp, there is characteristic, simultaneously the nutritive effect composition containing unrighted acid, phosphatide and astaxanthin.
(3) the vermicelli compact structure prepared compared to common commercially available vermicelli, the present invention, mouthfeel is smooth, it is tasty and refreshing, do not stick to one's teeth.
In terms of index, the cooking loss rates of the vermicelli of preparation is less than common liner, at the same vermicelli boil after water absorption rate also increased,
Hardness, chewiness, gumminess, coherency, restorability etc. increased compared with common liner, and shear stress is also more than general
Logical vermicelli.
Other features and advantages of the present invention will be described in detail in subsequent specific embodiment part.
Embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe being preferable to carry out for the present invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without should be limited by embodiments set forth herein.Phase
Instead, there is provided these embodiments be in order that the present invention is more thorough and complete, and can be by the scope of the present invention intactly
It is communicated to those skilled in the art.
Embodiment 1：
(1) preparation of cray extract
The first step：Collect cray shrimp head and shrimp shell (mainly from processing factory process cray peeled shrimp after caused pair
Product), it is standby that less than -18 DEG C of freezer is placed on after cleaning up.
Second step：Cray shrimp head in freezer and shrimp shell are taken out and thawed at room temperature, is cleaned with clear water, is drained away the water standby
With.
3rd step：Cray shrimp head and shrimp shell are put into high-temperature steam cooker steamed and disinfect, the temperature in steam copper is
120 DEG C, it is 30min to steam and disinfect the time.
4th step：Cray shrimp head after disinfecting and shrimp shell are dry, cool down and crush to obtain powder, are sieved with screen cloth
Remove 15 μm of particle diameter ＞ impurity.
5th step：By shrimp med and 70% ethanol with 1:4 mass ratio mixing, concussion extraction 1.5h, filtering at 25 DEG C
Filtrate is evaporated afterwards to obtain a certain amount of cray extract.
(2) preparation of cray extract emulsion
Cray extract and water are weighed with solid-liquid ratio by 1:18 mixing, the emulsifying 10min in homogenizer, are mixed
Close homogeneous cray extract emulsion.
(3) preparation of vermicelli
With the weight part ratio of cray extract emulsion 0.5%, refined wheat flour 79%, salt 0.5% and water 20%
Example mixes, and then stands 20min, makes dough rest.Dough after curing is put into roller sheet in noodle rolling machine to be molded, is then sliced into
The suitable noodles of width, then finished product vermicelli after drying, cut-out, packaging.
Embodiment 2：
(1) preparation of cray extract
The first step：Collect cray shrimp head and shrimp shell (mainly from processing factory process cray peeled shrimp after caused pair
Product), it is standby that less than -18 DEG C of freezer is placed on after cleaning up.
Second step：Cray shrimp head in freezer and shrimp shell are taken out and thawed at room temperature, is cleaned with clear water, is drained away the water standby
With.
3rd step：Cray shrimp head and shrimp shell are put into high-temperature steam cooker steamed and disinfect, the temperature in steam copper is
120 DEG C, it is 30min to steam and disinfect the time.
4th step：Cray shrimp head after disinfecting and shrimp shell are dry, cool down and crush to obtain powder, are sieved with screen cloth
Remove 15 μm of particle diameter ＞ impurity.
5th step：By shrimp med and 90% ethanol with 1:8 mass ratio mixing, the concussion extraction 3h at 45 DEG C, after filtering
Filtrate is evaporated to obtain a certain amount of cray extract.
(2) preparation of cray extract emulsion
Cray extract and water are weighed with solid-liquid ratio by 1:20 mixing, the emulsifying 10min in homogenizer, are mixed
Close homogeneous cray extract emulsion.
(3) preparation of vermicelli
With the parts by weight of cray solution of extract 2.5%, refined wheat flour 72%, salt 0.5% and water 25%
Ratio mixes, and then stands 20min, makes dough rest.Dough after curing is put into roller sheet in noodle rolling machine to be molded, then cut into slices
Into the suitable noodles of width, then finished product vermicelli after drying, cut-out, packaging.
It is described above various embodiments of the present invention, described above is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.In the case of without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes will be apparent from for the those of ordinary skill in art field.
Claims (10)
- A kind of 1. preparation method of the vermicelli of flavor containing cray and trophic function composition, it is characterised in that the preparation method bag Include following steps：(1) preparation of cray extractBy shrimp head and/or the shrimp shell drying of cray, cooling, crush, obtain shrimp med, and it is molten to shrimp med progress with organic solvent Filtrate, is evaporated, obtains cray extract by solution after filtering；(2) preparation of cray extract emulsionStirred after cray extract is mixed with water, be placed in emulsifying in homogenizer, obtain cray extract emulsion；(3) preparation of finished product vermicelliWith cray extract emulsion 0.5%~10%, refined wheat flour 70%~80%, salt 0.5%~2% and water 20%~30% weight ratio mixes each component, stands, makes dough rest, the dough roller sheet after curing is molded, cut into slices, Finished product vermicelli are obtained after drying, cut-out.
- 2. preparation method according to claim 1, wherein, particle diameter≤15 μm of the shrimp med.
- 3. preparation method according to claim 1, wherein, in the preparation of cray extract, also include before the drying： Carry out disinfection processing to the shrimp head and/or shrimp shell of cray.
- 4. preparation method according to claim 3, wherein, it is described disinfect to steam for high-temperature steam cooker disinfect, Temperature in steam copper is 115-125 DEG C, and it is 15-35min to steam and disinfect the time.
- 5. preparation method according to claim 1, wherein, the organic solvent is 70-90% ethanol.
- 6. preparation method according to claim 1, wherein, the weight ratio of the shrimp med and organic solvent is 1：4-8.
- 7. preparation method according to claim 1, wherein, in step (1), in addition to by shaking promotion organic solvent pair The dissolving of shrimp med, concussion temperature is 25-45 DEG C, and the concussion time is 1.5-3h.
- 8. preparation method according to claim 1, wherein, in step (2), the weight ratio of cray extract and water is 1： 18-20。
- 9. preparation method according to claim 1, wherein, in step (2), the time of emulsifying is 5-10min.
- 10. the vermicelli as made from the preparation method described in any one in claim 1-9.
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Cited By (1)
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| CN108771151A (en) * | 2018-05-21 | 2018-11-09 | 岭南师范学院 | A kind of method that medium temperature prepares sterile shrimping beam trawl dry powder |
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| 莫松成等: "磷脂乳化油对面条品质的影响研究", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108771151A (en) * | 2018-05-21 | 2018-11-09 | 岭南师范学院 | A kind of method that medium temperature prepares sterile shrimping beam trawl dry powder |
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Application publication date: 20171229 |