CN107518326A - Freezing processing method of golden pomfret slices - Google Patents
Freezing processing method of golden pomfret slices Download PDFInfo
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- CN107518326A CN107518326A CN201710783064.7A CN201710783064A CN107518326A CN 107518326 A CN107518326 A CN 107518326A CN 201710783064 A CN201710783064 A CN 201710783064A CN 107518326 A CN107518326 A CN 107518326A
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- golden
- golden pomfret
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- pomfret
- freezing
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- 241000630524 Taractes rubescens Species 0.000 title claims abstract description 81
- 238000007710 freezing Methods 0.000 title claims abstract description 20
- 230000008014 freezing Effects 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000463 material Substances 0.000 claims abstract description 22
- 150000003839 salts Chemical class 0.000 claims abstract description 20
- 238000010411 cooking Methods 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 235000014101 wine Nutrition 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 9
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 210000001835 viscera Anatomy 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000004332 deodorization Methods 0.000 claims description 21
- 239000011435 rock Substances 0.000 claims description 13
- 241000276694 Carangidae Species 0.000 claims description 11
- 235000005979 Citrus limon Nutrition 0.000 claims description 9
- 244000131522 Citrus pyriformis Species 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 241001274979 Selenotoca multifasciata Species 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010003211 Arteriosclerosis coronary artery Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000006467 substitution reaction Methods 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
- 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
- A23L17/10—Fish meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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 a freezing processing method of golden pomfret slices, which comprises the following steps of S1: removing fishy smell material, adding water into fructus Citri Limoniae and rhizoma Zingiberis recens, squeezing to obtain juice, and adding cooking wine, vinegar, crystal sugar and salt; s2: pretreating golden pomfret, removing scales and viscera of golden pomfret, washing with water, sequentially soaking in fishy smell removing material and ethanol, taking out after soaking, and sucking ethanol and water on the surface and inside of golden pomfret with gauze; s3: pre-freezing, namely cutting the treated golden pomfret into slices, and placing the slices in a refrigerator for gradient pre-freezing; s4: and (4) freezing, namely performing vacuum freeze drying on the golden pomfret slices pre-frozen in the step S3, and freezing again to finish the freezing processing operation of the golden pomfret slices. The processing method provided by the invention is short in time consumption, and the golden pomfret slices are subjected to fishy smell removal and sterilization in the processing process, and then subjected to gradient pre-freezing, drying and freezing processes, so that the golden pomfret slices are small in nutrition loss, fresh and tender in taste and free of fishy smell.
Description
Technical field
The present invention relates to aquatic products preparing technical field, more particularly to a kind of frozen processing method of golden pompano piece.
Background technology
The avette Chang Ajigasawa of golden pomfret scientific name, the yellow cured silvery pomfret of local title, golden silvery pomfret.Golden pomfret is nutritious, and protein content is higher,
And containing abundant unrighted acid, there is the effect of reducing cholesterol.Golden pomfret contains abundant trace elements of selenium simultaneously
And magnesium, there is prevention effect to angiocardiopathies such as coronary sclerosis, and body aging can be delayed, there is the effect of anti-cancer.Its
Meat is snow-white, delicate, tasty, has very high nutritive value, especially with wild golden pomfret, is even more pursued by a person sponging on an aristocrat.
The main marketing method of golden pomfret is divided into two kinds, i.e., chilled and fresh aquatic food, because eating habit, cost of transportation and risk are asked
Topic, fresh and alive golden pomfret mainly consumes in south, and northern market is then in the majority with chilled golden pomfret.Entering for chilled golden pomfret
Row prepare during most critical the step of be exactly freeze cutting process.And existing freeze cutting process is generally to golden pomfret meat
The damage of matter is larger, makes that the quality of the golden pomfret after freezing is relatively low, and mouthfeel is harder, and fishy smell is heavier, directly affects golden pomfret
Sale and production.In addition, existing Refrigeration Technique, it is necessary to cooling time it is universal longer.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of freezing of the golden pomfret piece proposed
Processing method.
A kind of frozen processing method of golden pompano piece, comprises the following steps：
S1：Prepared by deodorization material, lemon and ginger are removed the peel, and adds water to squeeze the juice, and adds cooking wine, vinegar, rock sugar and salt, mixes
Uniformly produce deodorization material；
S2：The pretreatment of golden pomfret, golden pomfret is scaled, removes internal organ, and rinsed 2~5 times with water, then water is dripped to not dripping,
And be immersed in the golden pomfret after washing in the deodorization material prepared in S1 steps, and with soaking 10~20min at 0~5 DEG C, take
Go out, drip water to not dripping, then golden pomfret is immersed in 3~5min in ethanol solution, take out, and with gauze by golden pomfret surface
And internal ethanol and moisture blot, the golden pomfret after processing is produced；
S3：Precooling, the golden pomfret after processing is cut into slices, be placed in carrying out gradient precooling, gradient precooling journey in refrigerator
Sequence is：5min, temperature are down to 10 DEG C, and 10min, temperature are down to 0 DEG C, and 20min, temperature are down to -10 DEG C, 40min, temperature
Degree is down to -20 DEG C, and 70min, temperature are kept for -20 DEG C, that is, completes the precooling of golden pomfret piece；
S4：Freezing, the golden pomfret piece after precooling in S3 steps is first subjected to vacuum freeze drying, then at -30~-50 DEG C of freezings
1~3h, that is, complete the freeze cutting operation of golden pomfret piece.
Preferably, the quality of lemon is the 0.5%~1.5% of the quality of water after being removed the peel in the deodorization material, raw after peeling
The quality of ginger is the 3%~6% of the quality of water.
Preferably, the weight part ratio of the cooking wine, vinegar, rock sugar, salt and water is：6~12 parts of cooking wine, 1~3 part of vinegar, ice
2~6 parts of sugar, 0.5~1.5 part of salt, 90~110 parts of water.
Preferably, the weight part ratio of the cooking wine, vinegar, rock sugar, salt and water is：10 parts of cooking wine, 2 parts of vinegar, 4 parts of rock sugar,
1 part of salt, 100 parts of water.
Preferably, the mass ratio of golden pomfret and deodorization material is 1 in the S2 steps：4~6.
Preferably, the vacuum of the vacuum freeze drying in the S4 steps is 10~20Pa, and drying time is 4~8h.
Processing method proposed by the present invention, it is time-consuming short, first golden pomfret is handled in process, by golden pomfret
Fishy smell remove, while fresh and alive golden pomfret is sterilized, the mouthfeel of golden pomfret after freeze cutting is effectively improved, in processing procedure
It is middle to play the effect of effective deodorization using the lemon of rational proportion, ginger, cooking wine, vinegar, rock sugar and salt, and salt
Addition can tentatively be sterilized to golden pomfret, then coordinate follow-up ethanol to clean, and can significantly improve sterilizing function, and eat
The addition of salt can also improve the mouthfeel of golden pomfret, it is eaten mouthfeel fresh and tender, first to golden pomfret piece before refrigeration operation
Precooling is carried out, and precooling program is by the way of gradient cooling, it is possible to reduce snap frozen is to golden pomfret piece meat
Influence, make the nutrition leak in golden pomfret piece small, and precooling processing can also accelerate the follow-up drying of golden pomfret piece and cold
Freeze speed, shorten the freeze cutting time, improve golden pomfret piece production efficiency.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
A kind of frozen processing method of golden pompano piece proposed by the present invention, comprises the following steps：
S1：Prepared by deodorization material, lemon and ginger are removed the peel, and adds water to squeeze the juice, and adds cooking wine, vinegar, rock sugar and salt, mixes
Deodorization material is uniformly produced, the quality of lemon is the 1% of the quality of water after being removed the peel in the deodorization material, the matter of ginger after peeling
Measure 3%~6% of the quality for water, the cooking wine, vinegar, rock sugar, the weight part ratio of salt and water are：10 parts of cooking wine, 2 parts of vinegar, ice
4 parts of sugar, 1 part of salt, 100 parts of water；
S2：The pretreatment of golden pomfret, golden pomfret is scaled, removes internal organ, and rinsed 3 times with water, then water is dripped to not dripping, and will
It is 1 that golden pomfret after washing, which presses golden pomfret and the mass ratio of deodorization material,：5 are immersed in the deodorization material prepared in S1 steps,
And with soaking 15min at 0~5 DEG C, take out, drip water to not dripping, then golden pomfret is immersed in 4min in ethanol solution, take
Go out, and blotted the ethanol and moisture of golden pomfret surface and inside with gauze, produce the golden pomfret after processing；
S3：Precooling, the golden pomfret after processing is cut into slices, be placed in carrying out gradient precooling, gradient precooling journey in refrigerator
Sequence is：5min, temperature are down to 10 DEG C, and 10min, temperature are down to 0 DEG C, and 20min, temperature are down to -10 DEG C, 40min, temperature
Degree is down to -20 DEG C, and 70min, temperature are kept for -20 DEG C, that is, completes the precooling of golden pomfret piece；
S4：Freezing, the golden pomfret piece after precooling in S3 steps is first subjected to the vacuum freeze drying that vacuum is 10~20Pa
6h, then at -40 DEG C of freezing 2h, that is, complete the freeze cutting operation of golden pomfret piece.
Embodiment two
A kind of frozen processing method of golden pompano piece proposed by the present invention, comprises the following steps：
S1：Prepared by deodorization material, lemon and ginger are removed the peel, and adds water to squeeze the juice, and adds cooking wine, vinegar, rock sugar and salt, mixes
Deodorization material is uniformly produced, the quality of lemon is the 1.5% of the quality of water after being removed the peel in the deodorization material, ginger after peeling
Quality is the 6% of the quality of water, and the cooking wine, vinegar, rock sugar, the weight part ratio of salt and water are：12 parts of cooking wine, 1 part of vinegar, rock sugar 4
Part, 1.5 parts of salt, 90 parts of water；
S2：The pretreatment of golden pomfret, golden pomfret is scaled, removes internal organ, and rinsed 5 times with water, then water is dripped to not dripping, and will
It is 1 that golden pomfret after washing, which presses golden pomfret and the mass ratio of deodorization material,：6 are immersed in the deodorization material prepared in S1 steps,
And with soaking 20min at 0~5 DEG C, take out, drip water to not dripping, then golden pomfret is immersed in 3min in ethanol solution, take
Go out, and blotted the ethanol and moisture of golden pomfret surface and inside with gauze, produce the golden pomfret after processing；
S3：Precooling, the golden pomfret after processing is cut into slices, be placed in carrying out gradient precooling, gradient precooling journey in refrigerator
Sequence is：5min, temperature are down to 10 DEG C, and 10min, temperature are down to 0 DEG C, and 20min, temperature are down to -10 DEG C, 40min, temperature
Degree is down to -20 DEG C, and 70min, temperature are kept for -20 DEG C, that is, completes the precooling of golden pomfret piece；
S4：Freezing, the golden pomfret piece after precooling in S3 steps is first subjected to the vacuum freeze drying that vacuum is 10~20Pa
4h, then at -50 DEG C of freezing 1h, that is, complete the freeze cutting operation of golden pomfret piece.
Golden pomfret piece after embodiment one, embodiment two and commercially available freezing is steamed in clear soup, and randomly selects 200
Customer foretastes above-mentioned golden pomfret piece after steaming in clear soup respectively, and carries out mouthfeel investigation, selects optimal mouthfeel numbering, test result is such as
Under：
| Embodiment one | Embodiment two | Commercially available product | |
| The optimal number of mouthfeel | 102 | 84 | 26 |
| The optimal percentage of mouthfeel | 51 | 42 | 13 |
Sensory test result shows, the optimal mouthfeel sum of embodiment one and embodiment two account in total test more than 90%, and table
Show that the golden pomfret piece fishy smell after embodiment one and the processing of embodiment two is significantly less than commercially available product, and mouthfeel is fresh and tender, the flesh of fish is not stiff.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of frozen processing method of golden pompano piece, it is characterised in that comprise the following steps：
S1：Prepared by deodorization material, lemon and ginger are removed the peel, and adds water to squeeze the juice, and adds cooking wine, vinegar, rock sugar and salt, mixes
Uniformly produce deodorization material；
S2：The pretreatment of golden pomfret, golden pomfret is scaled, removes internal organ, and rinsed 2~5 times with water, then water is dripped to not dripping,
And be immersed in the golden pomfret after washing in the deodorization material prepared in S1 steps, and with soaking 10~20min at 0~5 DEG C, take
Go out, drip water to not dripping, then golden pomfret is immersed in 3~5min in ethanol solution, take out, and with gauze by golden pomfret surface
And internal ethanol and moisture blot, the golden pomfret after processing is produced；
S3：Precooling, the golden pomfret after processing is cut into slices, be placed in carrying out gradient precooling, gradient precooling journey in refrigerator
Sequence is：5min, temperature are down to 10 DEG C, and 10min, temperature are down to 0 DEG C, and 20min, temperature are down to -10 DEG C, 40min, temperature
Degree is down to -20 DEG C, and 70min, temperature are kept for -20 DEG C, that is, completes the precooling of golden pomfret piece；
S4：Freezing, the golden pomfret piece after precooling in S3 steps is first subjected to vacuum freeze drying, then at -30~-50 DEG C of freezings
1~3h, that is, complete the freeze cutting operation of golden pomfret piece.
2. a kind of frozen processing method of golden pompano piece according to claim 1, it is characterised in that in the deodorization material
The quality of lemon is the 0.5%~1.5% of the quality of water after peeling, and the quality of ginger is the 3%~6% of the quality of water after peeling.
3. a kind of frozen processing method of golden pompano piece according to claim 1, it is characterised in that the cooking wine, vinegar, ice
Sugar, the weight part ratio of salt and water are：6~12 parts of cooking wine, 1~3 part of vinegar, 2~6 parts of rock sugar, 0.5~1.5 part of salt, water 90~
110 parts.
4. a kind of frozen processing method of golden pompano piece according to claim 1, it is characterised in that the cooking wine, vinegar, ice
Sugar, the weight part ratio of salt and water are：10 parts of cooking wine, 2 parts of vinegar, 4 parts of rock sugar, 1 part of salt, 100 parts of water.
5. a kind of frozen processing method of golden pompano piece according to claim 1, it is characterised in that golden in the S2 steps
The mass ratio of butterfish and deodorization material is 1：4~6.
6. a kind of frozen processing method of golden pompano piece according to claim 1, it is characterised in that in the S4 steps
The vacuum of vacuum freeze drying is 10~20Pa, and drying time is 4~8h.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710783064.7A CN107518326A (en) | 2017-09-03 | 2017-09-03 | Freezing processing method of golden pomfret slices |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710783064.7A CN107518326A (en) | 2017-09-03 | 2017-09-03 | Freezing processing method of golden pomfret slices |
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| CN107518326A true CN107518326A (en) | 2017-12-29 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480214A (en) * | 2018-01-20 | 2019-03-19 | 何玉丰 | A kind of production method of leaf |
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731307A (en) * | 2009-12-24 | 2010-06-16 | 王韵棠 | Raw fish processing method |
| CN103637255A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Production method of instant soft snakehead can |
| CN106538665A (en) * | 2016-11-08 | 2017-03-29 | 大连国富水产食品有限公司 | A kind of cod processing technique |
-
2017
- 2017-09-03 CN CN201710783064.7A patent/CN107518326A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731307A (en) * | 2009-12-24 | 2010-06-16 | 王韵棠 | Raw fish processing method |
| CN103637255A (en) * | 2013-12-02 | 2014-03-19 | 青岛金龙一食品有限公司 | Production method of instant soft snakehead can |
| CN106538665A (en) * | 2016-11-08 | 2017-03-29 | 大连国富水产食品有限公司 | A kind of cod processing technique |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480214A (en) * | 2018-01-20 | 2019-03-19 | 何玉丰 | A kind of production method of leaf |
| CN110574887A (en) * | 2019-10-29 | 2019-12-17 | 石狮市华宝明祥食品有限公司 | Method for improving nutritional value of canned fish with tomato juice |
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Effective date of registration: 20190603 Address after: 524088 Building 108, No. 88 Huguang Express Line, Mazhang District, Zhanjiang City, Guangdong Province Applicant after: Guangdong Hengxing Food Science and Technology Research and Development Co., Ltd. Address before: 524000 Guangdong Hengxing Group Co., Ltd. 17/F Zhanjiang Building, 34 People's Avenue South, Xiashan District, Zhanjiang City, Guangdong Province Applicant before: Zhanjiang Evergreen Aquatic Co., Ltd. Applicant before: Guangdong Hengxing Group Co., Ltd. |
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Application publication date: 20171229 |
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