CN109123479A - A kind of preparation method of sleeve-fish product - Google Patents
A kind of preparation method of sleeve-fish product Download PDFInfo
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- CN109123479A CN109123479A CN201811047977.3A CN201811047977A CN109123479A CN 109123479 A CN109123479 A CN 109123479A CN 201811047977 A CN201811047977 A CN 201811047977A CN 109123479 A CN109123479 A CN 109123479A
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- squid
- acid discharge
- fish
- squid chip
- ultrasonic wave
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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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)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention provides a kind of preparation method of sleeve-fish product, and squid is preprocessed, flesh of fish perforation, acid discharge, seasoning, cold air drying, quantitative, vacuum packaging, mildly sterilizes up to the product.Squid chip of the present invention increases the contact surface of acid discharge liquid and fillet after puncturing, also the speed that acid discharge liquid penetrates into the squid flesh of fish is accelerated, it assists handling squid by the way of transformation tumbling using ultrasonic wave, the effect of the pressure and ultrasonic wave of variation more promotes the muscle fibril structural damage of squid, the intracellular acid of product is set to be easier to flow out, the cavitation effect and mechanical effect of ultrasonic wave simultaneously, promote the sodium lactate in acid discharge liquid, potassium carbonate more Quick uniform penetrates into the squid flesh of fish, it is flaked a fish puncture by squid, acid discharge liquid, vacuum, the synergistic effect of ultrasonic wave auxiliary, effectively improve the acid discharge speed of squid, improve deacidification efficiency, time shortens, reduce the loss of product protein.
Description
Technical field
The invention belongs to food and its processing technique fields, are related to processing of aquatic products method more particularly to a kind of squid system
The preparation method of product.
Background technique
As generally decline and the mankind of world's conventional underlayer fishery resources are continuously increased marine protein matter demand,
Attention of the squid as the source of high-quality animal protein and emerging fishery increasingly by countries in the world and area, it is considered to be
One of the fishery of the following most potentiality to be exploited.Frozen squid cylinder, dried squids, shredded squid, Broiled Cuttlefish, can of squid etc. produce at present
Product, with the rapid development of China's sea fishery, squid has become one of main aquatic products processing raw material in China.But due to squid
The particularity of itself, squid contain the endogenous formaldehyde compared with high background level, and the endogenous formaldehyde of squid mainly has two approach:
First is that biological approach, mainly enzyme and microorganism participate in；Second is that non-enzymatic pathway, the mainly thermal decomposition of pyroprocess.Squid adds
Work heat treatment promotes formaldehyde to generate, and keeps sleeve-fish product content of formaldehyde significantly high.Especially Peru squid, mouthfeel is bad, meat
Loose, moisture content is big, and there are also a kind of very unwelcome strange tart flavour, and correlative study thinks strange in Peru squid muscle
Different acerbity is mainly since chloride ion content is exceeded, and the acidity of squid muscle reaches pH4.3, so that eater be made to feel
To acerbity.Market needs are far from satisfying to the research and development of squid product based on current China, how property of raw material is improved, makes
It is welcome to be able to the product that it is produced for raw material, becomes the important topic that the scientific and technical personnel of enterprise are faced jointly.
Summary of the invention
The purpose of the present invention is to provide a kind of preparation methods of sleeve-fish product.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of preparation method of sleeve-fish product: squid is preprocessed, flesh of fish perforation, acid discharge, seasoning, cold air drying, quantifies, vacuum
Packaging is mildly sterilized up to product.
Specific step is as follows:
(1) pretreatment of raw material: frozen squid is placed under 3-4 DEG C of environment defrosting 10-12 hours, cleans surface contaminants with clear water
It is stand-by afterwards；It is sliced by customer requirement, the bulk of long 5~8cm, wide 3~6cm, 0.5~2cm of thickness is made, it is spare；
(2) flesh of fish is perforated: being perforated with pricker perforation, one of laser beam perforation to the squid flesh of fish, micropore is away from being 0.5~2
Millimeter, micropore diameter are 0.1~0.2 millimeter；
(3) acid discharge: with squid: the squid chip of puncture is put into acid discharge liquid, makes it by the ratio of acid discharge liquid weight ratio 1: 1~3
It is 15~18KHz in frequency, power is 30~40W, intermittent time 2S, in working time 2S ultrasonic environment, processing 3~
5min ；Two sections of ultrasonic wave processing: being at frequency is 20~25KHz, and power is 50~60W, intermittent time 2S, when work
Between in 2S ultrasonic environment, handle 5~10s；Then unidirectional continuous vacuum under the conditions of vacuum degree is 0.03MPa~0.09MPa
Tumbling 8-10 minutes, then unidirectional continuous tumbling 6-8 minutes under normal pressure, successively interval carried out, and continuous processing 40-60 minutes；Again
Be in by aged squid chip in the clear water of feed liquid mass ratio 1:5 and by it frequency be 15~18KHz, power be 30~
In 40W ultrasonic environment, 20~30s is handled；Clear water drains to obtain acid discharge squid chip spare after rinsing；The acid discharge liquid contains
0.5wt.% hydrogen peroxide, 0.85wt.% sodium lactate, 1.05wt.% potassium carbonate.
(4) ultrasonic wave seasons: the good fillet of acid discharge squid being added different bastes according to the requirement of flavor and carry out ultrasound
Wave processing, solid-liquid mass ratio 1:3~5 of the squid chip and baste, the ultrasonic power of ultrasonic wave is 800w, supersonic frequency is
20KHz, bacillus subtilis neutral proteinase 0.05~0.1wt.% of final concentration, seasoning time are 15~20 minutes, and seasoning temperature is 40
~50 DEG C, addition accounts for the nisin of the 0.5g/kg of baste quality during ultrasonication, to shorten to squid
The sterilizing time of piece and the temperature for reducing squid chip；Bacillus subtilis neutral proteinase enzyme activity 150000U/g；
(5) cold air drying: the processed squid chip seasoned is dried with 10~20 DEG C of cold wind, is dried 20 points
Clock；
(6) it packs: each squid chip after drying is subjected to independent vacuum packaging；
(7) it sterilizes: the squid chip after vacuum packaging sealing being subjected to sterilization processing, sterilizes parameter are as follows: 85 DEG C of -105 DEG C of sterilizations 15
Minute.
Hydrogen peroxide is added in acid discharge also and also there is bacteria reducing effect simultaneously using ultrasonic wave in acid discharge and seasoning process,
Addition nisin shortens the sterilizing time to squid chip and reduces temperature.
The invention has the advantages that
1) compared with prior art, squid chip is first micropore away from being 0.5~2 millimeter with diameter by the present invention, micropore diameter is 0.1~
The squid chip of puncture is put into acid discharge liquid by 0.2 millimeter of needling density then with the ratio of weight ratio 1: 1~3, and segmentation is super
After sound wave and under the conditions of vacuum degree is 0.03MPa~0.09MPa, unidirectional continuous vacuum tumbling 8-10 minutes, then will be after acid discharge
Squid chip clear water 1:5 clear water and at which in frequency be 15~18KHz, power be 30~40W ultrasonic environment in, place
Manage 20~30s；Clear water drains to obtain acid discharge squid chip after rinsing.
Squid chip increases the contact surface of acid discharge liquid and fillet after puncturing, also accelerate the speed that acid discharge liquid penetrates into the squid flesh of fish
Degree assists handling squid by the way of transformation tumbling using ultrasonic wave, and the effect of the pressure and ultrasonic wave of variation is more
The muscle fibril structural damage for promoting squid makes the intracellular acid of product be easier to flow out, while the cavitation of ultrasonic wave
Effect and mechanical effect promote the sodium lactate in acid discharge liquid, potassium carbonate more Quick uniform to penetrate into the squid flesh of fish, pass through squid
The synergistic effect that piece puncture, acid discharge liquid, vacuum, ultrasonic wave assist, effectively improves the acid discharge speed of squid, improves deacidification efficiency,
Time shortens, and reduces the loss of product protein.
2) acid discharge liquid contains hydrogen peroxide, sodium lactate, potassium carbonate.The egg that there is hydrogen peroxide strong oxidizing property to destroy composition bacterium
White matter is allowed to death and plays use with regard to bacteria reducing, reduces the generation of the squid endogenous formaldehyde participated in by microorganism.Lactic acid
Sodium is both that water tariff collection and acidity regulator and potassium carbonate and product play neutralization.
3) ultrasonic wave seasons: assisting handling squid by the way of transformation tumbling using ultrasonic wave, squid chip punctures knot
The cavitation effect for closing ultrasonic wave, can be such that more salting-in proteins are released, to retain more moisture, play tender
The effect of sliding squid；Bacillus subtilis neutral proteinase decomposes the protein of the muscle fibre of meat, connective tissue, has preferably to product
Soft effect；And during tumbling, seasoning is more uniform, sufficiently makes squid more tasty.
4) mild sterilization, slowly the tender characteristic of heating protection squid matter is (since squid easily goes out in high-temperature sterilization process
The existing hardening of tissue, problem of aging), while lowering squid and being generated in the formaldehyde of high temperature.
5) the product instant, it is easy to carry.
Specific embodiment
Embodiment 1
(1) pretreatment of raw material: frozen squid being placed under 4 DEG C of environment and is thawed 11 hours, after cleaning surface contaminants with clear water to
With；It is sliced by customer requirement, the bulk of long 5~8cm, wide 3~6cm, 0.5~2cm of thickness is made, it is spare；
(2) flesh of fish is perforated: perforated with pricker perforation, one of laser beam perforation to the squid flesh of fish, micropore away from being 1 millimeter,
Micropore diameter is 0.2 millimeter；
(3) acid discharge: with squid: the squid chip of puncture is put into acid discharge liquid, is at by the ratio of acid discharge liquid weight ratio 1: 2
Frequency is 17KHz, and power is to handle 25s in 35W ultrasonic environment；Two sections of ultrasonic wave processing: being at frequency is
25KHz, power are to handle 25s in 55W ultrasonic environment；Then unidirectional continuous vacuum under the conditions of vacuum degree is 0.06MPa
Tumbling 9 minutes, then unidirectional continuous tumbling 7 minutes under normal pressure, successively interval carried out, and continuous processing 50 minutes；It again will be after acid discharge
Squid chip be in the clear water of feed liquid mass ratio 1:5 and by it frequency be 17KHz, power be 35W ultrasonic environment in,
Handle 25s；Clear water drains to obtain acid discharge squid chip spare after rinsing；Acid discharge liquid hydrogen peroxide containing 0.5wt.%, 0.85wt.%
Sodium lactate, 1.05wt.% potassium carbonate.
(4) ultrasonic wave seasons: the good fillet of acid discharge squid being added different bastes according to the requirement of flavor and carry out ultrasound
Wave processing, the solid-liquid mass ratio 1:4 of the squid chip and baste, the ultrasonic power of ultrasonic wave is 800w, supersonic frequency is
20KHz, bacillus subtilis neutral proteinase final concentration 0.1wt.%, seasoning time are 18 minutes, and seasoning temperature is 45 DEG C, in ultrasound
Addition accounts for the nisin of the 0.5g/kg of baste quality in wave treatment process, to shorten the sterilizing time to squid chip
With the temperature for reducing squid chip；Bacillus subtilis neutral proteinase enzyme activity 150000U/g；
(5) cold air drying: the processed squid chip seasoned is dried with 15 DEG C of cold wind, is dried 20 minutes；
(6) it packs: each squid chip after drying is subjected to independent vacuum packaging；
(7) it sterilizes: the squid chip after vacuum packaging sealing being subjected to sterilization processing, sterilizes parameter are as follows: 90 DEG C are sterilized 15 minutes.
Embodiment 2
(1) pretreatment of raw material: frozen squid being placed under 3 DEG C of environment and is thawed 10 hours, after cleaning surface contaminants with clear water to
With；It is sliced by customer requirement, the bulk of long 5~8cm, wide 3~6cm, 0.5~2cm of thickness is made, it is spare；
(2) flesh of fish is perforated: perforated with pricker perforation, one of laser beam perforation to the squid flesh of fish, micropore away from for 0.5 in the least
Rice, micropore diameter are 0.1 millimeter；
(3) acid discharge: with squid: the squid chip of puncture is put into acid discharge liquid, is at by the ratio of acid discharge liquid weight ratio 1: 1
Frequency is 15KHz, and power is to handle 20s in 30W ultrasonic environment；Two sections of ultrasonic wave processing: being at frequency is
20KHz, power are to handle 20s in 50W ultrasonic environment；Then unidirectional continuous vacuum under the conditions of vacuum degree is 0.03MPa
Tumbling 8 minutes, then unidirectional continuous tumbling 6 minutes under normal pressure, successively interval carried out, and continuous processing 40 minutes；It again will be after acid discharge
Squid chip be in the clear water of feed liquid mass ratio 1:5 and by it frequency be 15KHz, power be 30W ultrasonic environment in,
Handle 20s；Clear water drains to obtain acid discharge squid chip spare after rinsing；Acid discharge liquid hydrogen peroxide containing 0.5wt.%, 0.85wt.%
Sodium lactate, 1.05wt.% potassium carbonate.
(4) ultrasonic wave seasons: the good fillet of acid discharge squid being added different bastes according to the requirement of flavor and carry out ultrasound
Wave processing, the solid-liquid mass ratio 1:3 of the squid chip and baste, the ultrasonic power of ultrasonic wave is 800w, supersonic frequency is
20KHz, bacillus subtilis neutral proteinase final concentration 0.05wt.%, seasoning time are 15 minutes, and seasoning temperature is 40 DEG C, in ultrasound
Addition accounts for the nisin of the 0.5g/kg of baste quality in wave treatment process, to shorten the sterilizing time to squid chip
With the temperature for reducing squid chip；Bacillus subtilis neutral proteinase enzyme activity 150000U/g；
(5) cold air drying: the processed squid chip seasoned is dried with 10 DEG C of cold wind, is dried 20 minutes；
(6) it packs: each squid chip after drying is subjected to independent vacuum packaging；
(7) it sterilizes: the squid chip after vacuum packaging sealing being subjected to sterilization processing, sterilizes parameter are as follows: 85 DEG C are sterilized 15 minutes.
Embodiment 3
(1) pretreatment of raw material: frozen squid being placed under 4 DEG C of environment and is thawed 12 hours, after cleaning surface contaminants with clear water to
With；It is sliced by customer requirement, the bulk of long 5~8cm, wide 3~6cm, 0.5~2cm of thickness is made, it is spare；
(2) flesh of fish is perforated: perforated with pricker perforation, one of laser beam perforation to the squid flesh of fish, micropore away from being 2 millimeters,
Micropore diameter is 0.2 millimeter；
(3) acid discharge: with squid: the squid chip of puncture is put into acid discharge liquid, is at by the ratio of acid discharge liquid weight ratio 1: 3
Frequency is 18KHz, and power is to handle 30s in 40W ultrasonic environment；Two sections of ultrasonic wave processing: being at frequency is
25KHz, power are to handle 30s in 60W ultrasonic environment；Then unidirectional continuous vacuum under the conditions of vacuum degree is 0.09MPa
Tumbling 10 minutes, then unidirectional continuous tumbling 8 minutes under normal pressure, successively interval carried out, and continuous processing 60 minutes；It again will be after acid discharge
Squid chip be in the clear water of feed liquid mass ratio 1:5 and by it frequency be 18KHz, power be 40W ultrasonic environment in,
Handle 30s；Clear water drains to obtain acid discharge squid chip spare after rinsing；Acid discharge liquid hydrogen peroxide containing 0.5wt.%, 0.85wt.%
Sodium lactate, 1.05wt.% potassium carbonate.
(4) ultrasonic wave seasons: the good fillet of acid discharge squid being added different bastes according to the requirement of flavor and carry out ultrasound
Wave processing, the solid-liquid mass ratio 1:5 of the squid chip and baste, the ultrasonic power of ultrasonic wave is 800w, supersonic frequency is
20KHz, bacillus subtilis neutral proteinase final concentration 0.1wt.%, seasoning time are 20 minutes, and seasoning temperature is 50 DEG C, in ultrasound
Addition accounts for the nisin of the 0.5g/kg of baste quality in wave treatment process, to shorten the sterilizing time to squid chip
With the temperature for reducing squid chip；Bacillus subtilis neutral proteinase enzyme activity 150000U/g；
(5) cold air drying: the processed squid chip seasoned is dried with 20 DEG C of cold wind, is dried 20 minutes；
(6) it packs: each squid chip after drying is subjected to independent vacuum packaging；
(7) it sterilizes: the squid chip after vacuum packaging sealing being subjected to sterilization processing, sterilizes parameter are as follows: 105 DEG C are sterilized 15 minutes.
It is handled by the above acid discharge process program, by the totally 10 people's group of the staff with certain distinguishing ability and experience
(5 male 5 female) at group is judged, to the 4 kinds of schemes handled according to acid discharge process program, sense organ flavour (the i.e. slight acid of sample
Astringent taste) the acid discharge time that can receive.
The foregoing is merely presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, is all covered by the present invention.
Claims (4)
1. a kind of preparation method of sleeve-fish product, it is characterised in that: squid is preprocessed, flesh of fish perforation, acid discharge, seasoning, cold wind
Dry, quantitative, vacuum packaging is mildly sterilized up to the product.
2. a kind of preparation method of sleeve-fish product according to claim 1, it is characterised in that: specifically include following method:
(1) pretreatment of raw material: frozen squid is placed under 3-4 DEG C of environment defrosting 10-12 hours, cleans surface contaminants with clear water
It is stand-by afterwards；The bulk of long 5~8cm, wide 3~6cm, 0.5~2cm of thickness is made in slice, spare；
(2) flesh of fish is perforated: perforated with pricker perforation, one of laser beam perforation to squid chip, micropore away from for 0.5~2 in the least
Rice, micropore diameter are 0.1~0.2 millimeter；
(3) acid discharge: with squid: the squid chip of puncture is put into acid discharge liquid, makes it by the ratio of acid discharge liquid weight ratio 1: 1~3
It is 15~18KHz in frequency, power is to handle 20~30s in 30~40W ultrasonic environment；Two sections of ultrasonic wave processing: make
It is 20~25KHz that it, which is in frequency, and power is to handle 20~30s in 50~60W ultrasonic environment；Then it is in vacuum degree
Unidirectional continuous vacuum tumbling 8-10 minutes under the conditions of 0.03MPa~0.09MPa, then unidirectional continuous tumbling 6-8 minutes under normal pressure,
Successively interval carries out, and continuous processing 40-60 minutes；Again by aged squid chip in the clear water of feed liquid weight ratio 1:5 and will
It is 15~18KHz that it, which is in frequency, and power is to handle 20~30s in 30~40W ultrasonic environment；Clear water drains after rinsing
It is spare to obtain acid discharge squid chip；
(4) ultrasonic wave seasons: the good squid chip of acid discharge squid is added into baste according to the requirement of flavor and carries out ultrasonication,
Solid-liquid mass ratio 1:3~5 of the squid chip and baste, the ultrasonic power of ultrasonic wave is 800w, supersonic frequency 20KHz,
Final concentration of 0.05~the 0.1wt.% of bacillus subtilis neutral proteinase, seasoning time are 15~20 minutes, and seasoning temperature is 40~50
DEG C, addition accounts for the nisin of the 0.5g/kg of baste quality during ultrasonication, to shorten to squid chip
Sterilizing time and the temperature for reducing squid chip；
(5) cold air drying: will season processed squid chip and be dried with 10~20 DEG C of cold wind, be dried 20 minutes；
(6) it packs: each squid chip after drying is subjected to independent vacuum packaging；
(7) it sterilizes: the squid chip after vacuum packaging sealing being subjected to sterilization processing, sterilizes parameter are as follows: 85 DEG C of -105 DEG C of sterilizations 15
Minute.
3. a kind of preparation method of sleeve-fish product according to claim 2, it is characterised in that: the acid discharge liquid contains
0.5wt.% hydrogen peroxide, 0.85wt.% sodium lactate, 1.05wt.% potassium carbonate.
4. a kind of preparation method of sleeve-fish product according to claim 2, it is characterised in that: bacillus subtilis neutral proteinase
Enzyme activity 150000U/g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201811047977.3A CN109123479A (en) | 2018-09-10 | 2018-09-10 | A kind of preparation method of sleeve-fish product |
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| CN201811047977.3A CN109123479A (en) | 2018-09-10 | 2018-09-10 | A kind of preparation method of sleeve-fish product |
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| CN201811047977.3A Pending CN109123479A (en) | 2018-09-10 | 2018-09-10 | A kind of preparation method of sleeve-fish product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998053A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid palpus out and preparation method thereof |
| CN110013008A (en) * | 2019-05-27 | 2019-07-16 | 荣成市广益水产食品有限公司 | A kind of barbecue taste squid palpus out and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998053A (en) * | 2019-05-27 | 2019-07-12 | 荣成市广益水产食品有限公司 | A kind of fragrant spicy squid palpus out and preparation method thereof |
| CN110013008A (en) * | 2019-05-27 | 2019-07-16 | 荣成市广益水产食品有限公司 | A kind of barbecue taste squid palpus out and preparation method thereof |
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