CN110024979A - A kind of processing method improving instant dried sea-tangle flavor - Google Patents
A kind of processing method improving instant dried sea-tangle flavor Download PDFInfo
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- CN110024979A CN110024979A CN201910304991.5A CN201910304991A CN110024979A CN 110024979 A CN110024979 A CN 110024979A CN 201910304991 A CN201910304991 A CN 201910304991A CN 110024979 A CN110024979 A CN 110024979A
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- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 13
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- 239000002781 deodorant agent Substances 0.000 claims abstract description 27
- 241000234314 Zingiber Species 0.000 claims abstract description 26
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 26
- 235000008397 ginger Nutrition 0.000 claims abstract description 26
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 18
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- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
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- 239000003205 fragrance Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
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- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
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- 241000251468 Actinopterygii Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- BDAGIHXWWSANSR-UHFFFAOYSA-N Formic acid Chemical compound OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 1
- 241000235342 Saccharomycetes Species 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
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- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- JDNTWHVOXJZDSN-UHFFFAOYSA-N iodoacetic acid Chemical compound OC(=O)CI JDNTWHVOXJZDSN-UHFFFAOYSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
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- 239000002349 well water Substances 0.000 description 1
- OJYLAHXKWMRDGS-UHFFFAOYSA-N zingerone Chemical compound COC1=CC(CCC(C)=O)=CC=C1O OJYLAHXKWMRDGS-UHFFFAOYSA-N 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
- A23L17/60—Edible seaweed
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Edible Seaweed (AREA)
Abstract
The invention belongs to kelp deep process technology fields, and in particular to a kind of processing method for improving instant dried sea-tangle flavor.Detailed process are as follows: dry kelp → immersion → cleaning → deodorant → hardening → flushing → boiling → seasoning → drying → molding → packaging → sterilization → cooling → finished product, wherein the present invention is handled kelp by pulp-water ginger mixing deodorant liquid, can remove fishy smell very well.Preparation process of the present invention is simple, the dried sea-tangle raciness acquired, and sensory evaluation is high.
Description
Technical field
The invention belongs to kelp deep process technology fields, and in particular to a kind of processing side for improving instant dried sea-tangle flavor
Method.
Background technique
Kelp has fishy smell, just needs to carry out kelp defishying, tradition when being processed into instant food or snack food
Technology is that kelp adds ginger to cook in the hot water, and cooking will also boil the time according to kelp thickness and kind difference, control, to prevent
Only kelp deodorization is not thorough or kelp cooked phenomena such as rotten, brings inconvenience to large-scale industrial production.To develop
In beautiful color, excellent flavor, the instant dried sea-tangle of no fishy smell, this method pass through rehydration during being processed into instant dried sea-tangle
Multiple, curing condition, seasoning technique and sterilization conditions, filter out the best deodorant condition of instant dried sea-tangle.Patent
Although CN10150233B discloses a kind of processing method of instant dried sea-tangle, but the main component dark plum in syrup of plum contains
Be malic acid and citric acid and other organic acids and deodorization main component, compared with the acetic acid and lactic acid in pulp-water, deodorization effect
Fruit is not strong, and syrup of plum, when leaning on organic acid deodorization, not so the mixing deodorization effect of pulp-water ginger is good.At the same time, syrup of plum from
Band astringent taste will affect the mouthfeel for carrying out the kelp of defishying herein, and the fragrance of a flower or tea perfume of subsequent institute's band, special with kelp itself
Some algae fragrance can not be merged preferably, and consumer can be allowed to feel a kind of strange mashed up.In addition, the technique is right after seasoning
50 DEG C of hot-air dewaterings of dried sea-tangle, are finally down to water activity below 0.75, exact heating time are not determined, to food
Product process operation does not have practical guidance.Furthermore dried sea-tangle made by patent CN10150233B is the softness of similar preserved fruit class
State, and dried sea-tangle made by the present invention, then quality is crisp, has the crispy texture between sea sedge and potato chips.
Summary of the invention
The purpose of the present invention is to provide a kind of processing methods for improving instant dried sea-tangle flavor, and present invention process is simple,
Deodorization effect is significant.
To achieve the above object, the present invention adopts the following technical scheme:
A kind of processing method improving instant dried sea-tangle flavor, process are as follows: dry kelp soaking, cleaning, deodorant, hardening, flushing, water
It boils, season, drying, forming, packing, sterilizing, cooling down, finished product.Specifically includes the following steps:
(1) dry kelp soaking rehydration: being specially that rehydration, soaking temperature are 20 ~ 25 DEG C in clear water by kelp soaking, soaking time
For 15min；
The wherein determination of rehydration condition:
To kelp, band carries out rehydration under different temperatures and time, and the time for impregnating kelp should be made as short as possible, but can guarantee
Impurity in kelp is cleaned, kelp is able to good rehydration.The calculation formula of rehydration ratio F are as follows:
Note: MBeforeDry kelp weight before-rehydration；MAfterwards- Mare Humorum band drains rear weight.
(2) it cleans: the kelp after rehydration being put into clear water, one spoon of flour is added, gently stir evenly after impregnating 10min with clear
Water rinses once again.Flour is comparatively fine, large specific surface area, can adequately contact with kelp surface, in addition flour energy
Enough adsorb the impurity on kelp surface.Therefore pass through this cleaning method, it can retain the nutriment in kelp, and can will be extra large
Silt in band is cleaned out with the impurity being attached on kelp.
(3) deodorant: carry out the configuration of deodorant liquid first: the mixing deodorant liquid that ginger is added in selection pulp-water takes off kelp
Raw meat, but if the acidity in pulp-water is excessively high, not only influences kelp flavor since pulp-water can cover the fishy smell of dried sea-tangle well,
And contained acetic acid can soften kelp tissue, reduce the cure process effect of dried sea-tangle, also decline the whole mouthfeel of finished product.
The Tianshui city pulp-water (being purchased from Taobao, Tianshui city specialty aunt Meng pulp-water) of total acidity 7.5% is selected, and is divided in every 100 mL
Not Jia Ru 0.5 ~ 2.5 g ginger, resulting filtrate is 0.5%~2.5%(w/v after mashing) pulp-water ginger mixing deodorant liquid；
Then deodorant liquid dosage is advisable with submerging kelp, and by step (2), treated that kelp is impregnated in pulp-water ginger mixing deodorant liquid
22min, soaking temperature are maintained at 30 DEG C.
(4) it hardens, rinse: by the kelp soaking after deodorant in 1.0wt% food grade CaCl210min hardening is carried out in solution
Processing；Kelp after hardening is rinsed with water 4-5 times, after to kelp carry out shaping；
(5) boiling, seasoning: the kelp that step (4) are obtained carries out boiling seasoning, and (specifically water is added so that every 100g is corresponding in kelp
300mL.)；Wherein flavoring agent includes: the white sugar 5.5wt% in terms of kelp quality, salt 2.0wt%, monosodium glutamate 1.6%wt, capsicum
1.2wt%；The seasoning boiling time is 15min；
(6) drying and moulding: selecting the technique of drying box aeration-drying, and dry 2h, adjusts the temperature to 55- later at 85-95 DEG C
60 DEG C, continue 8-10h, last molding product moisture is maintained at 8%-10%.Dried sea-tangle color after drying is blackish green, and form is complete
Whole, crispy in taste maintains the distinctive flavor of kelp and without fishy smell.
(7) packaging sterilization: sterilization in open kettle 20min.
(8) cooling: to will drop to after 50 DEG C of products below take out, put and cool down in air.
The result shows that: dry kelp is readily cleaned when rehydration 15min in 20~25 DEG C of drainage excessively, using 1.0% CaCl2
It is preferable that (food-grade) impregnates 10 minutes hardness；The optimised process of kelp seasoning are as follows: in terms of dried sea-tangle quality, white sugar 5.5%, salt
2.0%, monosodium glutamate 1.6%, capsicum 1.2%；And the seasoning time is 15min；Sterilization in open kettle 20min is guaranteeing to sterilize complete situation
Under, product texture is influenced smaller.And for deodorization effect, it is impregnated in 1.1wt% pulp-water ginger mixing deodorant liquid
22min, soaking temperature are maintained at 30 DEG C, can reach best deodorization effect, sensory evaluation 95.12.
Remarkable advantage of the invention is:
In synthesis various removing kelp fishy smell methods (acid pickling method, investment, absorption method, flavor encapsulation method and microbe fermentation method
Deng) after, selection carries out the deodorant of acid pickling method using pulp-water ginger mixed liquor.Mix acetic acid meeting and sea contained by the pulp-water in deodorant liquid
Aldehydes in band is smelt as of rotten fish ingredient (mostly aminate), is generated oxidation and esterification, is combined into neutral salt, eliminates fishy smell, is protected
Stay the lower member ester of fragrance, while acetic acid is volatile organic, can in post-production by the kelp of part fishy smell it is main
Source amine vapors away together.And it is also enriched in lactic acid bacteria, saccharomycete etc. simultaneously in pulp-water, and under the suitable conditions, these microorganisms
Fermentation process can be carried out to small molecule fishy smell substance, be translated into the macromolecular complex of no fishy smell by the effect of metabolism
Matter, and supervene some pleasant flavors.And the ginger in deodorant liquid then contains gingerol, zingiberol, zingiberone substance, it can
Effectively to remove free radical, to play antioxidation.Furthermore be used as instant dried sea-tangle, except after smelling removal have light life
Ginger fragrance, crispy savoury, be similar to sea sedge, but have more crunchy sensation than sea sedge, cater to very much instantly young man to snacks diversification,
The demand looked for novelty.
Detailed description of the invention
Fig. 1 rehydration ratio result；
Scoring of Fig. 2 ginger volume fraction to deodorization effect；
Scoring of Fig. 3 soaking time to deodorization effect；
Scoring figure of Fig. 4 soaking temperature to deodorization effect.
Specific embodiment
Further to disclose rather than the present invention is limited, the present invention is described in further detail below in conjunction with example.
Embodiment 1
A kind of processing method improving instant dried sea-tangle flavor, process are as follows: dry kelp → immersion → cleaning → deodorant → hardening →
Flushing → boiling → seasoning → drying → molding → packaging → sterilization → cooling → finished product；Specifically includes the following steps:
(1) dry kelp soaking rehydration: being specially that rehydration, soaking temperature are 20 ~ 25 DEG C in clear water by kelp soaking, soaking time
For 15min；
(2) clean: kelp is put into clear water, and one spoon of flour is added, and gently stirs evenly and is rinsed again after impregnating 10min with clear water once；
(3) deodorant: the Tianshui city pulp-water of selection total acidity 7.5%, and be separately added into every 100 mL pulp-water 0.5g, 1.0g,
1.5g, 2.0g, 2.5 g gingers, resulting filtrate is 0.5%, 1.0%, 1.5%, 2.0%, 2.5%(w/v after mashing) pulp-water
Ginger mixing deodorant liquid；Then deodorant liquid dosage is advisable with submerging kelp, impregnates 20- in pulp-water ginger mixing deodorant liquid
25min, soaking temperature are maintained at 28-32 DEG C.
(4) harden, rinse, seasoning: the kelp soaking after claiming deodorant is in 1.0% food grade CaCl210min is carried out in solution
Cure process.Kelp after hardening is rinsed with water 4-5 times, after shaping is carried out to kelp, and be placed in baste and boil to entering
Taste.
(5) it seasons: determining the optimal seasoning technique of dried sea-tangle and seasoning time are as follows: in terms of kelp quality, white sugar 5.5%,
Salt 2.0%, monosodium glutamate 1.6%, capsicum 1.2%, seasoning time are 15min.
(6) drying and moulding: selecting the technique of drying box aeration-drying, and dry 2h, adjusts the temperature to later at 85-95 DEG C
55-60 DEG C, continue 8-10h, last molding product moisture is maintained at 8%-10%.Dried sea-tangle color after drying is blackish green, form
Completely, crispy in taste maintains the distinctive flavor of kelp and without fishy smell.
(7) packaging sterilization: sterilization in open kettle 20min.
(8) cooling: to will drop to after 50 DEG C of products below take out, put and cool down in air.
1. the determination of dry kelp rehydration condition:
4 parts of dry kelps of 100g are accurately weighed, are soaked in the water of 500mL, are answered at 15 DEG C, 20 DEG C, 25 DEG C, 30 DEG C respectively
Water.Due in kelp iodoacetic acid and mannitol can be dissolved in water, if the kelp of dried fruit is impregnated a few hours or more in water, iodine is
Acid will lose 90% or so, and mannitol is also mostly dissolved, and thus may be decreased the nutritive value of kelp, and rehydration time
It is too long, it also leads to dried sea-tangle and excessively expands, influence the sense organ of product.Therefore a kelp is cleaned every 5min, until kelp
When being preferably unfolded, and be readily cleaned, kelp is pulled out and drains weighing, band carries out under different temperatures and time to kelp
Rehydration should make the time for impregnating kelp as short as possible, but can guarantee and clean the impurity in kelp, and kelp is able to multiple well
Water.The calculation formula of rehydration ratio F are as follows:
Note: MBeforeDry kelp weight before-rehydration；MAfterwards- Mare Humorum band drains rear weight.
The result shows that: the equal easy cleaning of 15min is impregnated at 15 DEG C, 20 DEG C, 25 DEG C, and at 30 DEG C, only need 10min.It is multiple
Water multiple result is as shown in Figure 1.
By Fig. 1 it can be found that kelp rehydration ratio when impregnating 15min differs not significant at a temperature of 4 different.
Obtained by naked eyes evaluation: sense organ most preferably occurs from 25 DEG C, 15min, so selecting the preference temperature of dry kelp rehydration is 20
~25 DEG C, time 15min.
2. the optimization of dried sea-tangle deodorization effect
As shown in figs 2-4, with ginger mass fraction, the variation of soaking time, soaking temperature, to dried sea-tangle deodorization effect
There is the trend fallen after rising in sensory evaluation scores.To find out its cause, when being primarily due to ginger volume fraction appropriate, impregnating
Between, soaking temperature can preferably cover the fishy smell of dried sea-tangle, and when three single factor tests continue to rise, although the fishy smell of dried sea-tangle
Good cover is obtained, but ginger, with the raising of ginger juice concentration, not only influences kelp flavor per se with acid, and
Due to the increase of time and temperature, the various acid in pulp-water can soften the whole mouthfeel decline of kelp tissue and dried sea-tangle, it
The preceding cure process to dried sea-tangle fails herein, and sensory evaluation scores are also lower and lower, therefore sets 3 levels of ginger volume fraction
It is respectively as follows: 0.5%, 1.0%, 1.5%；3 levels of soaking time are respectively as follows: 10min, 20min and 30min；The 3 of soaking temperature
A level is respectively as follows: 25 DEG C, 30 DEG C, 35 DEG C.
3. the determination and result verification of optimal dried sea-tangle deodorization effect condition
The optimal process conditions of dried sea-tangle deodorization effect are as follows: ginger concentration 1.12%(w/v), soaking time 21.34min impregnates temperature
29.67 DEG C of degree, under this technological parameter, the deodorization effect sensory evaluation of dried sea-tangle are as follows: 95.36.
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 (5)
1. a kind of processing method for improving instant dried sea-tangle flavor, it is characterised in that: the processing method process includes: dry kelp
Immersion, cleaning, deodorant, hardening, flushing, boiling, seasoning, drying, molding, packaging, sterilization, cooling, finished product.
2. a kind of processing method for improving instant dried sea-tangle flavor according to claim 1, it is characterised in that: specifically include
Following steps:
(1) dry kelp soaking rehydration: being specially that rehydration, soaking temperature are 20 ~ 25 DEG C in clear water by kelp soaking, soaking time
For 15min；
(2) clean: the kelp after rehydration is put into clear water, one spoon of flour is added, gently stir evenly impregnate 10min after with clear water again
It rinses primary；
(3) deodorant: the Tianshui city pulp-water of selection total acidity 7.5%, and 0.5 ~ 2.5 g life is separately added into every 100 mL
Ginger, resulting filtrate is to contain 0.5%~2.5%(w/v of ginger concentration after mashing) pulp-water ginger mixing deodorant liquid；Then deodorant
Liquid dosage is advisable with submerging kelp, and by step (2), treated that kelp impregnates 15 ~ 30min in pulp-water ginger mixing deodorant liquid,
Soaking temperature is maintained at 20 ~ 35 DEG C；
(4) it hardens, rinse: by the kelp soaking after deodorant in 1.0wt% food grade CaCl210min cure process is carried out in solution；
Kelp after hardening is rinsed with water 4-5 times, after to kelp carry out shaping；
(5) boiling, seasoning: the kelp that step (4) are obtained carries out boiling seasoning；Wherein flavoring agent include: in terms of kelp quality,
White sugar 5.5%, salt 2.0%, monosodium glutamate 1.6%, capsicum 1.2%；The seasoning boiling time is 15min；
(6) it drying and moulding: is dried to last molding product moisture and is maintained at 8%-10%；Dried sea-tangle color ink after drying
Green, form is complete, crispy in taste, maintains the distinctive flavor of kelp and without fishy smell；
(7) packaging sterilization: sterilization in open kettle 20min；
(8) cooling: to will drop to after 50 DEG C of products below take out, put and cool down in air.
3. a kind of processing method for improving instant dried sea-tangle flavor according to claim 1, it is characterised in that: step (3)
Middle ginger volume fraction 1.12%, soaking time 21.34min, 29.67 DEG C of soaking temperature.
4. a kind of processing method for improving instant dried sea-tangle flavor according to claim 1, it is characterised in that: step (5)
It is specifically kelp with the corresponding addition water 300mL of every 100g that the kelp, which carries out boiling seasoning,.
5. a kind of processing method for improving instant dried sea-tangle flavor according to claim 1, it is characterised in that: step (6)
Middle drying specifically: the technique for selecting drying box aeration-drying, dry 2h, adjusts the temperature to 55-60 later at 85-95 DEG C
DEG C, continue 8-10h.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343142A (en) * | 2021-12-30 | 2022-04-15 | 四川省味聚特食品有限公司 | Processing method of kelp product |
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| CN101502333A (en) * | 2009-03-13 | 2009-08-12 | 福建农林大学 | Method for processing instant dried sea-tangle and product |
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| CN101502333A (en) * | 2009-03-13 | 2009-08-12 | 福建农林大学 | Method for processing instant dried sea-tangle and product |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114343142A (en) * | 2021-12-30 | 2022-04-15 | 四川省味聚特食品有限公司 | Processing method of kelp product |
| CN114343142B (en) * | 2021-12-30 | 2024-01-26 | 四川省味聚特食品有限公司 | Processing method of kelp product |
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