CN108378272A - A kind of processing method of crisp-fried hairtail snack food - Google Patents
A kind of processing method of crisp-fried hairtail snack food Download PDFInfo
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- CN108378272A CN108378272A CN201810205664.XA CN201810205664A CN108378272A CN 108378272 A CN108378272 A CN 108378272A CN 201810205664 A CN201810205664 A CN 201810205664A CN 108378272 A CN108378272 A CN 108378272A
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- hairtail
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- frying
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/75—Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Confectionery (AREA)
Abstract
A kind of processing method of crisp-fried hairtail snack food, it includes pretreatment of raw material, rinsing, salt marsh, frying, flavoring liquid dipping, packaging of weighing；The rinsing process is rinsed using acidic electrolytic water, it is that hairtail block is put into rinsing at once after acidic electrolytic water is fabricated to, and rinsing time is no more than one minute；Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 1-4：1：Methylcellulose, succinic acid and hydroxymethyl cellulose is added in 1-4 ratio, it is slowly added into mixed liquor in 65-75 DEG C of water-baths and stirs into and wraps up in slurries, it is subsequently cooled to room temperature, add proper amount of sugar and citric acid, the immersion of hairtail block is wrapped up in slurries, 1 5min is placed at room temperature, enables the full penetration of hairtail block, coating；The features such as it has processing technology simple, and the snack food being made disclosure satisfy that people require in mouthfeel and taste, and snack food can be instant, instant edible, oil content and smaller fatty adsorbance.
Description
Technical field
The present invention relates to a kind of processing methods of crisp-fried hairtail snack food, belong to fish snack food processing technology
Field.
Background technology
The conventional machining process of crisp-fried hairtail leisure ready-to-eat food is：Raw material defrosting, salt marsh, frying, seasoning, pack, envelope
Mouth, sterilization, packaging；But using the crisp-fried hairtail snack food of above method processing there is oil content and fatty adsorbance compared with
Height, mouthfeel do not meet the features such as people require.
Invention content
It is an object of the invention to overcome the shortcomings of the prior art, and it is simple to provide a kind of processing technology, make and
At snack food disclosure satisfy that people require in mouthfeel and taste, and snack food can be instant, instant edible, oil-containing
The processing method of amount and the smaller crisp-fried hairtail snack food of fatty adsorbance.
The purpose of the present invention is by following technical solution to complete, a kind of processing side of crisp-fried hairtail snack food
Method, it includes pretreatment of raw material, rinsing, salt marsh, frying, flavoring liquid dipping, packaging of weighing；The rinsing process uses
Acidic electrolytic water rinses, it is that hairtail block is put into rinsing at once after acidic electrolytic water is fabricated to, and rinsing time is no more than one
Minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 1 ~ 4：1：1 ~ 4 ratio is added
Methylcellulose, succinic acid and hydroxymethyl cellulose are slowly added into mixed liquor and are stirred into 65-75 DEG C of water-baths and wrap up in slurries,
It is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, the immersion of hairtail block is wrapped up in slurries, 1-5min is placed at room temperature, makes band
Fish block is able to full penetration, coating.
As preferred：The pretreatment of raw material：Choose fresh complete hairtail or frost hairtail thaw after, decaptitating, go in
It is dirty, it is cut into hairtail block, is then cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time is 5-20s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5-1.5%, 0 .5-1% of cassia bark, the root of Dahurain angelica is added
0.1-1%, octagonal 0 .1-1%, fennel seeds 0.5-1%, the Chinese prickly ash % of 0 .05-0.5, white granulated sugar 1-3%, dried orange peel 0.1-1%,
Tsaoko 0.5-1%, garlic 0.5-1.5%；It is added to after the above condiment is weighed in 2000ml water and boils half an hour or more, made
The boiling of addition is removed feed liquid and is added in right amount and account for liquid and weigh 0.5-1.5% salt, suitable yellow rice wine to heating is stopped when 1000ml
It is spare；Added with the succinic acid to render palatable in the wine；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
As preferred：The frying is：Hairtail block after salt marsh is placed in 150 DEG C of -160 DEG C of oil cauldrons and is fried 30-60 seconds,
Or fried, de-oiling is put into vacuum low-temperature frying room；Fried condition is in the vacuum low-temperature frying room：Vacuum degree
0.092-0.095MPa, frying temperature are 100-120 DEG C, deep-fat frying time 10-15 minutes.
The invention belongs to the improvement to the prior art, it has processing technology simple, and the snack food being made is in mouth
Disclosure satisfy that people require in sense and taste, and snack food can be instant, instant edible, oil content and fatty adsorbance compared with
The features such as small.
Specific implementation mode
Below in conjunction with specific embodiment, the present invention will be described in detail：A kind of crisp-fried hairtail leisure of the present invention
The processing method of food, it includes pretreatment of raw material, rinsing, salt marsh, frying, flavoring liquid dipping, packaging of weighing；Described
Rinsing process is rinsed using acidic electrolytic water, it is that hairtail block is put into rinsing at once after acidic electrolytic water is fabricated to, rinsing
Time is no more than one minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 1-4：1：1-4 ratio adds
Enter methylcellulose, succinic acid and hydroxymethyl cellulose, mixed liquor is slowly added into 65-75 DEG C of water-baths and is stirred into and wraps up in slurry
Liquid is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, and the immersion of hairtail block is wrapped up in slurries, 1-5min is placed at room temperature, makes
Hairtail block is able to full penetration, coating.
Embodiment as one preferred, further has on the basis of disclosed above：
The pretreatment of raw material：After choosing fresh complete hairtail or frost hairtail defrosting, internal organ are removed in decaptitating, are cut into hairtail block,
Then it is cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time is 5-20s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5-1.5%, cassia bark 0.5-1%, the root of Dahurain angelica 0 is added
.1-1%, illiciumverum 0.1-1%, fennel seeds 0.5-1%, Chinese prickly ash 0.05-0.5%, white granulated sugar 1-3%, dried orange peel 0.1-1%, tsaoko
0.5-1%, garlic 0.5-1.5%；It is added to after the above condiment is weighed in 2000ml water and boils half an hour or more, make addition
Boiling to when 1000ml stop heating, remove feed liquid in right amount be added account for liquid weigh 0.5-1.5% salt, suitable yellow rice wine it is standby
With；Added with the succinic acid to render palatable in the wine；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Frying of the present invention is：Hairtail block after salt marsh is placed in 150 DEG C of -160 DEG C of oil cauldrons and is fried 30-60 seconds, or
Fried, de-oiling is put into vacuum low-temperature frying room；Fried condition is in the vacuum low-temperature frying room：Vacuum degree 0.092-
0.095MPa, frying temperature are 100-120 DEG C, deep-fat frying time 10-15 minutes.
Embodiment 1：A kind of processing method of crisp-fried hairtail snack food, it includes pretreatment of raw material, rinsing, salt marsh, oil
Fried, flavoring liquid dipping, packaging of weighing；The rinsing process is rinsed using acidic electrolytic water, it is in acidic electrolytic water
After being fabricated to, hairtail block is put into rinsing at once, rinsing time is no more than one minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 2.5：1：2.5 ratio is added
Methylcellulose, succinic acid and hydroxymethyl cellulose are slowly added into mixed liquor and are stirred into 70 DEG C of water-baths and wrap up in slurries, then
It is cooled to room temperature, adds proper amount of sugar and citric acid, the immersion of hairtail block is wrapped up in slurries, 3min is placed at room temperature, hairtail block is made to obtain
To be thoroughly impregnated, coat.
Embodiment as one preferred, further has on the basis of disclosed above：
The pretreatment of raw material：After choosing fresh complete hairtail or frost hairtail defrosting, internal organ are removed in decaptitating, are cut into hairtail block,
Then it is cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time 10s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 1%, 0 .8% of cassia bark, 0 .8 % of the root of Dahurain angelica, illiciumverum 0 is added
.8 %, 0 .8% of fennel seeds, 0 .1 % of Chinese prickly ash, white granulated sugar 2%, 0 .5% of dried orange peel, 0 .8% of tsaoko, garlic 1%；The above condiment is claimed
It is added in 2000ml water after amount is good and boils half an hour or more, made the boiling of addition to heating is stopped when 1000ml, remove feed liquid
It is appropriate be added account for liquid weigh 1% salt, 0.1% yellow rice wine it is spare；The succinic acid to render palatable added with accounting 10% in the wine；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Frying of the present invention is：Hairtail block after salt marsh is placed in 155 DEG C of oil cauldrons and is fried 45 seconds, or to be put into vacuum low
It is fried in warm fried room, de-oiling；Fried condition is in the vacuum low-temperature frying room：Vacuum degree 0.0935MPa, frying temperature
It is 110 DEG C, deep-fat frying time 12 minutes.
Embodiment 2：A kind of processing method of crisp-fried hairtail snack food, it includes pretreatment of raw material, rinsing, salt marsh, oil
Fried, flavoring liquid dipping, packaging of weighing；The rinsing process is rinsed using acidic electrolytic water, it is in acidic electrolytic water
After being fabricated to, hairtail block is put into rinsing at once, rinsing time is no more than one minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 1：1：Methyl is added in 1 ratio
Cellulose, succinic acid and hydroxymethyl cellulose are slowly added into mixed liquor and are stirred into 65 DEG C of water-baths and wrap up in slurries, with postcooling
To room temperature, add proper amount of sugar and citric acid, the immersion of hairtail block is wrapped up in slurries, 1min is placed at room temperature, hairtail block is enable to fill
Sub-dip is saturating, coats.
Embodiment as one preferred, further has on the basis of disclosed above：
The pretreatment of raw material：After choosing fresh complete hairtail or frost hairtail defrosting, internal organ are removed in decaptitating, are cut into hairtail block,
Then it is cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time 5s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5%, cassia bark 0.5%, the root of Dahurain angelica 0.1%, illiciumverum is added
0.1%, fennel seeds 0.5%, Chinese prickly ash 0.05%, white granulated sugar 1%, dried orange peel 0.1%, tsaoko 0.5%, 0.5 % of garlic；The above condiment is weighed
It is added in 2000ml water after good and boils half an hour or more, made the boiling of addition to heating is stopped when 1000ml, it is suitable to remove feed liquid
Amount addition accounts for liquid and weighs 0.5% salt, suitable yellow rice wine（Such as 0.5）It is spare；Added with the succinic acid to render palatable in the wine（Such as account for
Than 12%）；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Frying of the present invention is：Hairtail block after salt marsh is placed in 150 DEG C of oil cauldrons and is fried 30 seconds, or to be put into vacuum low
It is fried in warm fried room, de-oiling；Fried condition is in the vacuum low-temperature frying room：Vacuum degree 0.092MPa, frying temperature
It is 100 DEG C, deep-fat frying time 10 minutes.
Embodiment 3：A kind of processing method of crisp-fried hairtail snack food, it includes pretreatment of raw material, rinsing, salt marsh, oil
Fried, flavoring liquid dipping, packaging of weighing；The rinsing process is rinsed using acidic electrolytic water, it is in acidic electrolytic water
After being fabricated to, hairtail block is put into rinsing at once, rinsing time is no more than one minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 4：1：Methyl is added in 4 ratio
Cellulose, succinic acid and hydroxymethyl cellulose are slowly added into mixed liquor and are stirred into 75 DEG C of water-baths and wrap up in slurries, with postcooling
To room temperature, add proper amount of sugar and citric acid, the immersion of hairtail block is wrapped up in slurries, 5min is placed at room temperature, hairtail block is enable to fill
Sub-dip is saturating, coats.
Embodiment as one preferred, further has on the basis of disclosed above：
The pretreatment of raw material：After choosing fresh complete hairtail or frost hairtail defrosting, internal organ are removed in decaptitating, are cut into hairtail block,
Then it is cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time 20s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 1.5%, cassia bark 1%, the root of Dahurain angelica 1%, 1 % of illiciumverum, fennel fruit is added
Perfume 1%, Chinese prickly ash 0.5%, white granulated sugar 3%, dried orange peel 1%, tsaoko 1%, garlic 1.5%；It is added to 2000ml after the above condiment is weighed
Half an hour or more is boiled in water, makes the boiling of addition to heating is stopped when 1000ml, is removed feed liquid and is added in right amount and accounts for liquid and weigh 1.5%
Salt, 0.3% yellow rice wine it is spare；The succinic acid to render palatable added with accounting 8% in the wine；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
Frying of the present invention is：Hairtail block after salt marsh is placed in 160 DEG C of oil cauldrons and is fried 60 seconds, or to be put into vacuum low
It is fried in warm fried room, de-oiling；Fried condition is in the vacuum low-temperature frying room：Vacuum degree 0.095MPa, frying temperature
It is 120 DEG C, deep-fat frying time 15 minutes.
Claims (3)
1. a kind of processing method of crisp-fried hairtail snack food, it includes pretreatment of raw material, rinsing, salt marsh, frying, flavoring
Liquid dipping, packaging of weighing；It is characterized in that the rinsing process is rinsed using acidic electrolytic water, it is in acidic electrolytic water system
After being made, hairtail block is put into rinsing at once, rinsing time is no more than one minute；
Oil resistance treatment process is also carried out before the fried process：Oil resistance liquid is prepared first, by 1-4：1：1-4 ratio adds
Enter methylcellulose, succinic acid and hydroxymethyl cellulose, mixed liquor is slowly added into 65-75 DEG C of water-baths and is stirred into and wraps up in slurry
Liquid is subsequently cooled to room temperature, adds proper amount of sugar and citric acid, and the immersion of hairtail block is wrapped up in slurries, 1-5min is placed at room temperature, makes
Hairtail block is able to full penetration, coating.
2. the processing method of crisp-fried hairtail snack food according to claim 1, it is characterised in that：
The pretreatment of raw material：After choosing fresh complete hairtail or frost hairtail defrosting, internal organ are removed in decaptitating, are cut into hairtail block,
Then it is cleaned up with clear water；
The described acidic electrolytic water rinsing, wherein acidic electrolytic water be：Saline solution or dilute hydrochloric acid are diluted under electric field action, are disappeared
The electrolysis water with biocidal efficacies made of micro electric energy electrolysis is consumed, the sterilization component of the electrolysis water is mainly HCIO, a concentration of
0.15% NaCl solution, is electrolysed in device for producing electrolytic water, and electrolytic condition is：Electric current 0.2A, voltage 6.3V, time
5min obtains acidic electrolytic water；
The frying is：Hairtail block after salt marsh is entered into pot frying, using band temperature immerses flavoring liquid immediately after draining
It is impregnated, dip time is 5-20s；
The flavoring formula of liquid is：It is subject to and water weight, ginger 0.5-1.5%, cassia bark 0.5-1%, the root of Dahurain angelica 0 is added
.1-1%, illiciumverum 0.1-1%, fennel seeds 0.5-1%, Chinese prickly ash 0.05-0.5%, 1-3 % of white granulated sugar, dried orange peel 0.1-1%, tsaoko
0.5-1%, garlic 0.5-1.5%；It is added to after the above condiment is weighed in 2000ml water and boils half an hour or more, make addition
Boiling to when 1000ml stop heating, remove feed liquid in right amount be added account for liquid weigh 0.5-1.5% salt, suitable yellow rice wine it is standby
With；Added with the succinic acid to render palatable in the wine；
The packaging of weighing is：Sterilization vacuum packaging is carried out using food bag after the weighing.
3. the processing method of crisp-fried hairtail snack food according to claim 1 or 2, it is characterised in that：
The frying is：Hairtail block after salt marsh is placed in 150 DEG C of -160 DEG C of oil cauldrons and is fried 30-60 seconds, or to be put into vacuum low
It is fried in warm fried room, de-oiling；Fried condition is in the vacuum low-temperature frying room：0.092-0.095MPa of vacuum degree, oil
Fried temperature is 100-120 DEG C, deep-fat frying time 10-15 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810205664.XA CN108378272A (en) | 2018-03-13 | 2018-03-13 | A kind of processing method of crisp-fried hairtail snack food |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810205664.XA CN108378272A (en) | 2018-03-13 | 2018-03-13 | A kind of processing method of crisp-fried hairtail snack food |
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| CN108378272A true CN108378272A (en) | 2018-08-10 |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726758A (en) * | 2012-04-20 | 2012-10-17 | 中国水产舟山海洋渔业公司 | Production method of foodstuff of boxed dietary fish product |
| CN106942648A (en) * | 2017-01-23 | 2017-07-14 | 岱山县通衢水产食品有限公司 | A kind of fried a bite crab preparation technology |
-
2018
- 2018-03-13 CN CN201810205664.XA patent/CN108378272A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102726758A (en) * | 2012-04-20 | 2012-10-17 | 中国水产舟山海洋渔业公司 | Production method of foodstuff of boxed dietary fish product |
| CN106942648A (en) * | 2017-01-23 | 2017-07-14 | 岱山县通衢水产食品有限公司 | A kind of fried a bite crab preparation technology |
Non-Patent Citations (2)
| Title |
|---|
| （加拿大）帕索斯等主编，张慜等译: "《水产类调理食品加工过程品质调控理论与实践》", 31 January 2013, 中国医药科技出版社 * |
| 蓝蔚青: "酸性电解水对冷藏带鱼保鲜效果的影响研究", 《天然产物研究与开发》 * |
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Application publication date: 20180810 |