CN107811261A - A kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object - Google Patents
A kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object Download PDFInfo
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- CN107811261A CN107811261A CN201711161730.XA CN201711161730A CN107811261A CN 107811261 A CN107811261 A CN 107811261A CN 201711161730 A CN201711161730 A CN 201711161730A CN 107811261 A CN107811261 A CN 107811261A
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- seafood
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- discarded object
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Classifications
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- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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
- A23L17/70—Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
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- 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)
- Seasonings (AREA)
Abstract
The present invention proposes a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object, and the preparation method is used as seafood raw material using seafood housing and other discarded objects；The seafood housing and discarded object be shrimp shell, shrimp head, boil oyster soup, one kind in shellfish shirt rim or two or more mixtures；The compound seasoner includes seafood toppings or seafood tartar sauce；In production, employ strict zymotechnique to carry out deodorization processing to raw material, and employ the pulverizer of low dust quantity to carry out the implementation of disintegrating process；Avoid pollution of the seafood shell fishy smell to air；The stirring at low speed equipment of three-dimensional motion can be carried out by, which additionally using, carries out seafood powder mixing, can allow a variety of seafood powder materials of different densities（Shrimp shell, shrimp head, shellfish shirt rim）It can reach more uniform degree of mixing in mixing, ensure that the quality of product.
Description
Technical field
It is especially a kind of that compound tune is produced with seafood housing and other discarded objects the present invention relates to food production technical field
The preparation method of taste substance.
Background technology
In the production process of seafood based food, shrimp shell, shrimp head, boil oyster soup, shellfish shirt rim often goes out of use, but these things
There is abundant calcareous and delicate flavour composition in matter, if these discarded objects are used for the making of sea food seasoning, it will help reduce
Flavouring cost, but shrimp shell, the density variation of shrimp head are larger and taste is also different, when sea food seasoning raw material is the mixed of them
During compound, easily there is mixing uneven phenomenon in powder processed and mixed processes and influence product uniformity quality；And shrimp shell, shrimp head
Fishy smell is heavier, and air is easily polluted in crushing and processing, how to solve these problems, is a research direction.
The content of the invention
The present invention proposes a kind of preparation method that compound seasoner is produced with seafood housing and other discarded objects, can be with shrimp
Shell, shrimp head, oyster shell make high-quality seafood toppings or seafood tartar sauce, and are not easy to pollute air.
The present invention uses following technical scheme.
A kind of preparation method that compound seasoner is produced with seafood housing and other discarded objects, the preparation method is with seafood
Housing and other discarded objects are as seafood raw material；The seafood housing and discarded object are shrimp shell, shrimp head, boil oyster soup, shellfish skirt
One kind or two or more mixtures in side；The compound seasoner includes seafood toppings or seafood tartar sauce；It is described
The preparation method of seafood toppings comprises the following steps successively；
A1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points
Clock；
A2, fried seafood raw material is deoiled with centrifuging process；And yeast and nutrient solution are added, and stir, it is former to seafood
Material carries out fermentation process with deodorization；
A3, to adding spice in the seafood raw material that fermented, and stir, stand deodorant；
A4, the seafood raw material of fermentation containing spice is dried；
A5, the seafood raw material to drying crush；
A6, the seafood raw material after crushing is stirred again with stirring at low speed equipment, obtains well mixed seafood toppings；
The preparation method of the seafood tartar sauce comprises the following steps successively；
B1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points
Clock；
B2, ground after being deoiled to fried seafood raw material with centrifuging process；
B3, yeast and nutrient solution are added to the seafood raw material after grinding, progress fermentation process is with deodorization；
B4, to the seafood raw material after fermentation add spice and salt；Then grind as slurry, slurry is cooked again finally
To concentrate as seafood tartar sauce.
Preferably；In the step A2 and B3, the yeast of addition is composite yeast.
Preferably；In the step B4 for preparing seafood tartar sauce, the spice of addition includes ginger and purple perilla, spice
Addition is the 3% to 5% of seafood raw material weight, and the addition of salt is not less than the 3% of seafood raw material weight.
Preferably；In step B4, addition is also needed to account for the millesimal xanthans of seafood raw material weight, 5/1000ths shallow lake
Powder and 2% sugar.
Preferably；In the step A3 for preparing seafood toppings, the spice of addition includes ginger and purple perilla, spice
Addition is not less than the 3% of seafood raw material weight, also needs to add the starch for accounting for seafood raw material weight 10%, 30% maltodextrin, 8%
Sugar and the salt not less than seafood raw material weight 10%.
This method is crushed in the step A5 for preparing seafood toppings with the high fine grinder of low dust quantity.
The crushing chamber of the pulverizer is a laterally disposed cylindrical cavity, cylindrical cavity top surface hinged closures；On cover plate
Provided with feeding channel；A cutterhead is vertically set in the crushing chamber, cutterhead card radiation is evenly arranged with more crushing knife；Crush
Chamber bottom is provided with the discharging opening with screen cloth；When cutterhead rotates, crushing knife is crushed to material in crushing chamber and intracavitary sky
Gas is thrown away from discharging opening, feeding channel, crushing chamber, discharge outlet is formed air flow, the air flow is in crushing chamber
Material powders sent out from discharging opening, while prevent the dust in crushing chamber from escaping；The discharge outlet is provided with funnel shaped lead
Expect passage；Guide passage side is provided with suction port to prevent dust from escaping；The guide passage, suction port are located at dust-collecting cavity
It is interior, cabinet door is provided with the dust-collecting cavity.
For this method in the step A6 for preparing seafood toppings, the stirring at low speed equipment includes drive mechanism and mixing
Tank；The drive mechanism includes the first drive shaft, the second drive shaft, the first U-shaped frame and the second U-shaped frame, the first driveshaft end
The first U-shaped frame bottom is articulated with, the second drive shaft end is articulated with the second U-shaped frame bottom；The both sides branch of first U-shaped frame is articulated with
At the lower rotating shaft of blending tank；The both sides branch of second U-shaped frame is articulated with the top rotary shaft of blending tank；First and second drives
Moving axis is parallel to each other, the setting at an angle to each other of first and second U-shaped frame；When the rotation of the first drive shaft makes blending tank turn around top rotary shaft
During dynamic or swing；The rotation of second drive shaft makes blending tank rotate or swing around lower rotating shaft, blending tank is carried out three-dimensional motion；
Described blending tank one end is provided with material inlet, and the other end is provided with material outlet.
Case of the present invention not use only strict zymotechnique and come to raw material in terms of solving seafood fishy smell to air pollution
Deodorization processing is carried out, and employs the pulverizer of low dust quantity to carry out the implementation of disintegrating process, so as to be reduced as far as
The effusion of seafood shell powder, reduce the pollution to air.
Case of the present invention employs stirring at low speed equipment and carries out seafood powder mixing, and this equipment is with the overall three-dimensional motion of blending tank
The different material come in blending tank, material is moved with tank body and is overturn mixing repeatedly, therefore can be realized with compared with low velocity
The quick mixing of a large amount of seafood powder, because material movement speed is low, therefore will not because material movement inertia and caused by it is different close
Separation of the seafood powder material in mixed process is spent, can allow a variety of seafood powder materials of different densities（Shrimp shell, shrimp head, shellfish skirt
Side）Can reach more uniform degree of mixing in mixing, ensure that the quality of product, can effectively prevent because mixing is uneven and caused by not
With the toppings taste difference phenomenon in finished bag.
Brief description of the drawings
The present invention is described in more detail with reference to the accompanying drawings and detailed description：
Accompanying drawing 1 is the schematic diagram of the pulverizer of low dust quantity of the present invention；
Accompanying drawing 2 is another schematic diagram of the pulverizer of low dust quantity of the present invention；
Accompanying drawing 3 is the schematic diagram of stirring at low speed equipment of the present invention；
In figure：1- feeding channels；The cover plate of 2- crushing chambers；3- cutterheads；4- crushing knifes；5- crushing chambers；6- discharging openings；7- guides lead to
Road；8- suction ports；The cabinet door of 9- dust-collecting cavities；10- dust-collecting cavities；
The U-shaped frames of 19- first；The drive shafts of 20- first；The drive shafts of 30- second；The U-shaped frames of 40- second；50- material inlets；60- materials
Outlet；70- blending tanks；The lower rotating shaft of 80- blending tanks；The top rotary shaft of 90- blending tanks.
Embodiment
As Figure 1-3, a kind of preparation method that compound seasoner is produced with seafood housing and other discarded objects, the system
Preparation Method is used as seafood raw material using seafood housing and other discarded objects；The seafood housing and discarded object be shrimp shell, shrimp head, boil it is male
Oyster soup, one kind in shellfish shirt rim or two or more mixtures；The compound seasoner includes seafood toppings or seafood
Tartar sauce；The preparation method of the seafood toppings comprises the following steps successively；
A1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points
Clock；
A2, fried seafood raw material is deoiled with centrifuging process；And yeast and nutrient solution are added, and stir, it is former to seafood
Material carries out fermentation process with deodorization；
A3, to adding spice in the seafood raw material that fermented, and stir, stand deodorant；
A4, the seafood raw material of fermentation containing spice is dried；
A5, the seafood raw material to drying crush；
A6, the seafood raw material after crushing is stirred again with stirring at low speed equipment, obtains well mixed seafood toppings；
The preparation method of the seafood tartar sauce comprises the following steps successively；
B1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points
Clock；
B2, ground after being deoiled to fried seafood raw material with centrifuging process；
B3, yeast and nutrient solution are added to the seafood raw material after grinding, progress fermentation process is with deodorization；
B4, to the seafood raw material after fermentation add spice and salt；Then grind as slurry, slurry is cooked again finally
To concentrate as seafood tartar sauce.
Preferably；In the step A2 and B3, the yeast of addition is composite yeast.
Preferably；In the step B4 for preparing seafood tartar sauce, the spice of addition includes ginger and purple perilla, spice
Addition is the 3% to 5% of seafood raw material weight, and the addition of salt is not less than the 3% of seafood raw material weight.
Preferably；In step B4, addition is also needed to account for the millesimal xanthans of seafood raw material weight, 5/1000ths shallow lake
Powder and 2% sugar.
Preferably；In the step A3 for preparing seafood toppings, the spice of addition includes ginger and purple perilla, spice
Addition is not less than the 3% of seafood raw material weight, also needs to add the starch for accounting for seafood raw material weight 10%, 30% maltodextrin, 8%
Sugar and the salt not less than seafood raw material weight 10%.
This method is crushed in the step A5 for preparing seafood toppings with the high fine grinder of low dust quantity.
The crushing chamber 5 of the pulverizer is a laterally disposed cylindrical cavity, cylindrical cavity top surface hinged closures 2；Cover plate
It is provided with feeding channel 1；A cutterhead 3 is vertically set in the crushing chamber, cutterhead card radiation is evenly arranged with more crushing knife
4；Crushing chamber bottom is provided with the discharging opening 6 with screen cloth；When cutterhead rotates, material in crushing chamber crush crushing knife and handle
Chamber air is thrown away from discharging opening, feeding channel, crushing chamber, discharge outlet is formed air flow, the air flow is powder
The material powders of broken intracavitary are sent out from discharging opening, while prevent the dust in crushing chamber from escaping；The discharge outlet is provided with funnel
The guide passage 7 of shape；Guide passage side is provided with suction port 8 to prevent dust from escaping；The guide passage, suction port are located at
In dust-collecting cavity 10, cabinet door 9 is provided with the dust-collecting cavity.
For this method in the step A6 for preparing seafood toppings, the stirring at low speed equipment includes drive mechanism and blending tank
70；The drive mechanism includes the first drive shaft 20, the second drive shaft 30, the first U-shaped frame 19 and the second U-shaped frame 40, and first drives
Moving axis end is articulated with the first U-shaped frame bottom, and the second drive shaft end is articulated with the second U-shaped frame bottom；The both sides of first U-shaped frame point
Branch is articulated with the lower rotating shaft 80 of blending tank；The both sides branch of second U-shaped frame is articulated with the top rotary shaft 90 of blending tank
Place；First and second drive shaft is parallel to each other, the setting at an angle to each other of first and second U-shaped frame；When the first drive shaft rotation make blending tank around
When top rotary shaft is rotated or swung；The rotation of second drive shaft makes blending tank rotate or swing around lower rotating shaft, makes blending tank
Carry out three-dimensional motion；Described blending tank one end is provided with material inlet 50, and the other end is provided with material outlet 60.
Claims (8)
- A kind of 1. preparation method that compound seasoner is produced with seafood housing and seafood discarded object, it is characterised in that：The preparation Method is used as seafood raw material using seafood housing and other discarded objects；The seafood housing and discarded object are shrimp shell, shrimp head, boil oyster Soup, one kind in shellfish shirt rim or two or more mixtures；The compound seasoner includes seafood toppings or seafood is adjusted Taste sauce；The preparation method of the seafood toppings comprises the following steps successively；A1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points Clock；A2, fried seafood raw material is deoiled with centrifuging process；And yeast and nutrient solution are added, and stir, it is former to seafood Material carries out fermentation process with deodorization；A3, to adding spice in the seafood raw material that fermented, and stir, stand deodorant；A4, the seafood raw material of fermentation containing spice is dried；A5, the seafood raw material to drying crush；A6, the seafood raw material after crushing is stirred again with stirring at low speed equipment, obtains well mixed seafood toppings；The preparation method of the seafood tartar sauce comprises the following steps successively；B1, fried processing is carried out to seafood raw material, for oil temperature scope between 120 degree to 200 degree, fried duration is not less than 30 points Clock；B2, ground after being deoiled to fried seafood raw material with centrifuging process；B3, yeast and nutrient solution are added to the seafood raw material after grinding, progress fermentation process is with deodorization；B4, to the seafood raw material after fermentation add spice and salt；Then grind as slurry, slurry is cooked again finally To concentrate as seafood tartar sauce.
- 2. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 1, It is characterized in that：In the step A2 and B3, the yeast of addition is composite yeast.
- 3. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 1, It is characterized in that：In the step B4 for preparing seafood tartar sauce, the spice of addition includes ginger and purple perilla, the addition of spice Measure as the 3% to 5% of seafood raw material weight, the addition of salt is not less than the 3% of seafood raw material weight.
- 4. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 3, It is characterized in that：In step B4, also need addition account for the millesimal xanthans of seafood raw material weight, 5/1000ths starch and 2% sugar.
- 5. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 1, It is characterized in that：In the step A3 for preparing seafood toppings, the spice of addition includes ginger and purple perilla, the addition of spice Amount also needs to add the starch, 30% maltodextrin, 8% sugar for accounting for seafood raw material weight 10% not less than the 3% of seafood raw material weight And the salt not less than seafood raw material weight 10%.
- 6. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 1, It is characterized in that：In the step A5 for preparing seafood toppings, crushed with the high fine grinder of low dust quantity.
- 7. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 6, It is characterized in that：The crushing chamber of the pulverizer is a laterally disposed cylindrical cavity, cylindrical cavity top surface hinged closures；Cover plate It is provided with feeding channel；A cutterhead is vertically set in the crushing chamber, cutterhead card radiation is evenly arranged with more crushing knife；Powder Broken chamber bottom is provided with the discharging opening with screen cloth；When cutterhead rotates, crushing knife is crushed to material in crushing chamber and intracavitary Air is thrown away from discharging opening, feeding channel, crushing chamber, discharge outlet is formed air flow, the air flow is crushing chamber Interior material powders are sent out from discharging opening, while prevent the dust in crushing chamber from escaping；The discharge outlet is provided with funnel shaped Guide passage；Guide passage side is provided with suction port to prevent dust from escaping；The guide passage, suction port are located at dust-collecting cavity It is interior, cabinet door is provided with the dust-collecting cavity.
- 8. a kind of preparation method that compound seasoner is produced with seafood housing and seafood discarded object according to claim 1, It is characterized in that：In the step A6 for preparing seafood toppings, the stirring at low speed equipment includes drive mechanism and blending tank；Institute Stating drive mechanism includes the first drive shaft, the second drive shaft, the first U-shaped frame and the second U-shaped frame, and the first driveshaft end is articulated with First U-shaped frame bottom, the second drive shaft end are articulated with the second U-shaped frame bottom；The both sides branch of first U-shaped frame is articulated with blending tank Lower rotating shaft at；The both sides branch of second U-shaped frame is articulated with the top rotary shaft of blending tank；First and second drive shaft phase Mutual parallel, first and second U-shaped frame setting at an angle to each other；When the rotation of the first drive shaft makes blending tank rotate or put around top rotary shaft When dynamic；The rotation of second drive shaft makes blending tank rotate or swing around lower rotating shaft, blending tank is carried out three-dimensional motion；It is described mixed Close tank one end and be provided with material inlet, the other end is provided with material outlet.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711161730.XA CN107811261B (en) | 2017-11-21 | 2017-11-21 | Preparation method for producing compound seasoning by using seafood shells and seafood wastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711161730.XA CN107811261B (en) | 2017-11-21 | 2017-11-21 | Preparation method for producing compound seasoning by using seafood shells and seafood wastes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107811261A true CN107811261A (en) | 2018-03-20 |
| CN107811261B CN107811261B (en) | 2021-02-02 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915523A (en) * | 2006-08-31 | 2007-02-21 | 华南理工大学 | Self-cooling continuous crushing apparatus for plantal and fibrous material |
| CN101822955A (en) * | 2009-03-04 | 2010-09-08 | 赫费尔德有限及两合公司 | Stir the method and the mixer of powdery and/or granular material |
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN201720028U (en) * | 2010-06-18 | 2011-01-26 | 吕文广 | Totally-enclosed high-efficiency powder and particle material mixing machine |
| CN202169151U (en) * | 2011-07-06 | 2012-03-21 | 彭德权 | Mixing and stirring machine |
| CN105381752A (en) * | 2015-11-13 | 2016-03-09 | 重庆卡美伦科技有限公司合川分公司 | Dry powder stirring device |
| CN106360621A (en) * | 2015-07-15 | 2017-02-01 | 高嵩 | Seafood seasoning product and production method thereof |
| CN206435286U (en) * | 2016-12-26 | 2017-08-25 | 浙江大学医学院附属第一医院 | Small-sized Chinese and Western medicine grinder-mixer |
-
2017
- 2017-11-21 CN CN201711161730.XA patent/CN107811261B/en active Active
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1915523A (en) * | 2006-08-31 | 2007-02-21 | 华南理工大学 | Self-cooling continuous crushing apparatus for plantal and fibrous material |
| CN101822955A (en) * | 2009-03-04 | 2010-09-08 | 赫费尔德有限及两合公司 | Stir the method and the mixer of powdery and/or granular material |
| CN201720028U (en) * | 2010-06-18 | 2011-01-26 | 吕文广 | Totally-enclosed high-efficiency powder and particle material mixing machine |
| CN101919525A (en) * | 2010-08-06 | 2010-12-22 | 淮阴工学院 | Fermentation type lobster seasoning and making method thereof |
| CN202169151U (en) * | 2011-07-06 | 2012-03-21 | 彭德权 | Mixing and stirring machine |
| CN106360621A (en) * | 2015-07-15 | 2017-02-01 | 高嵩 | Seafood seasoning product and production method thereof |
| CN105381752A (en) * | 2015-11-13 | 2016-03-09 | 重庆卡美伦科技有限公司合川分公司 | Dry powder stirring device |
| CN206435286U (en) * | 2016-12-26 | 2017-08-25 | 浙江大学医学院附属第一医院 | Small-sized Chinese and Western medicine grinder-mixer |
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| CN107811261B (en) | 2021-02-02 |
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