CN110521966A - A kind of Thirteen Spice cray and preparation method thereof - Google Patents
A kind of Thirteen Spice cray and preparation method thereof Download PDFInfo
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- CN110521966A CN110521966A CN201810509524.1A CN201810509524A CN110521966A CN 110521966 A CN110521966 A CN 110521966A CN 201810509524 A CN201810509524 A CN 201810509524A CN 110521966 A CN110521966 A CN 110521966A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 10
- 239000004615 ingredient Substances 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 241000238557 Decapoda Species 0.000 claims description 13
- 241000234282 Allium Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000013405 beer Nutrition 0.000 claims description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 240000009164 Petroselinum crispum Species 0.000 claims description 5
- 235000002770 Petroselinum crispum Nutrition 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- 238000011010 flushing procedure Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 210000000936 intestine Anatomy 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 238000003672 processing method Methods 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 238000004140 cleaning Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000003754 machining Methods 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 1
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 3
- 235000013793 astaxanthin Nutrition 0.000 description 3
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 3
- 229940022405 astaxanthin Drugs 0.000 description 3
- 239000001168 astaxanthin Substances 0.000 description 3
- 208000019888 Circadian rhythm sleep disease Diseases 0.000 description 2
- 208000001456 Jet Lag Syndrome Diseases 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 208000033915 jet lag type circadian rhythm sleep disease Diseases 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 230000002980 postoperative effect Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/40—Shell-fish
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Present invention discloses a kind of Thirteen Spice crays provided by the invention and preparation method thereof by pre-processing, cleaning by cray, draining, put Seasoning Ingredients, boiling, mounted box, vacuum seal, process for sterilizing, product is made, the cray processed by the processing method is i.e. direct-edible without following process, has the characteristics that convenient and efficient.Meanwhile cray is carried out batch machining by the processing method, unique Seasoning Ingredients proportion makes cray unique flavor, in good taste；The Thirteen Spice cray produced through the invention, improve small subzero added value, make the cray resources processing for being unsuitable for the low value sold at a kind of high value-added product, and the processing method simple process, can also be applied to the industrial mass production of cray.
Description
Technical field
The present invention relates to food processing technology field, in particular to a kind of Thirteen Spice cray and preparation method thereof.
Background technique
The intracorporal protein content of cray is very high, and meat is soft, easy to digest, in poor health and need to adjust after being ill
Feeding people is fabulous food；Also rich in magnesium, zinc, iodine, selenium etc. in shrimp, magnesium has important adjustment effect to cardiomotility,
Cardiovascular system can be protected, it can reduce blood cholesterol level, prevent artery sclerosis, at the same can also coronary artery dilator,
Be conducive to preventing hypertension and myocardial infarction.Cray contains astaxanthin, and astaxanthin is a kind of very strong antioxidant, and Japan is big
The scientist of slope university has found that astaxanthin helps " jet lag " eliminated and generated by jet lag.In addition, cray can also enter
Medicine, energy preventing phlegm from forming and stopping coughing, promotes postoperative wound myogenic to heal.
Cray is full of nutrition, but way is different, and taste also differs widely, since it is desired that producing a kind of production
Simply, the Thirteen Spice cray of special taste.
Summary of the invention
The object of the present invention is to provide a kind of Thirteen Spice crays and preparation method thereof, it is intended to solve in the prior art
The technical issues of.
To achieve the above object, the present invention provides a kind of Thirteen Spice crays and preparation method thereof, which is characterized in that presses
Poidometer, by 100.0-150.0 parts of cray, 2.0-3.0 parts of chilli, 5.0-8.0 parts of garlic pieces, 10.0-15.0 parts of edible oil,
0.6-1.0 parts of Chinese prickly ash, Sheep's-parsley is 0.8-1.3 parts disconnected, and 0.2-0.6 parts of rock sugar, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, green onion
5.0-10.0 parts of section, it is 5.0-10.0 parts of ginger, 0.2-0.6 parts octagonal, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, cooking wine
2.0-6.0 parts, 0.5-1.0 parts of chickens' extract, 2.0-5.0 parts of thick broad-bean sauce, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand, beer
100.0-150.0 parts are made.
The preparation method of above-mentioned cray the following steps are included:
A, by cray repeated flushing, shrimp body is scrubbed with toothbrush, cuts off shrimp palpus, a piece of stubborn draw removes shrimp among shrimp tail
Intestines simultaneously clean up, and drain away the water, spare；
B, it is put into edible oil in pot, is heated to fifty percent heat, is put into Seasoning Ingredients, stir-fry 3-5 minutes；
C, the spare cray of wash clean is poured into pot, is stir-fried 5-10 minutes；
D, finally beer is poured into pot, flame enrichment is burnt to boiling, then adjusts that moderate heat is bored to be boiled 3 hours.
E, after 3 hours, juice is received in high fire, is made cray tasty, after natural cooling, is weighed as required, is taken out after being packed into vacuum bag
Vacuum is sealed, and after sterilizing, obtains Thirteen Spice cray finished product.
Wherein, Seasoning Ingredients include 2.0-3.0 parts of chilli in the step B, and 5.0-8.0 parts of garlic pieces, Chinese prickly ash 0.6-1.0
Part, Sheep's-parsley is 0.8-1.3 parts disconnected, and 0.2-0.6 parts of rock sugar, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, onion parts 5.0-10.0
Part, it is 5.0-10.0 parts of ginger, 0.2-0.6 parts octagonal, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, 2.0-6.0 parts of cooking wine, chicken
It is 0.5-1.0 parts smart, 2.0-5.0 parts of thick broad-bean sauce, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand.
Wherein, it stir-fries 5-10 minutes in the step C, next step is carried out when cray takes on a red color.
Beneficial effect of the invention is: a kind of Thirteen Spice cray provided by the invention and preparation method thereof is by will be small
Lobster pretreatment, draining, puts Seasoning Ingredients at cleaning, boiling, mounted box, and product is made in vacuum seal, process for sterilizing, by this plus
The cray of work method processing has the characteristics that convenient and efficient without following process, that is, direct-edible.Meanwhile the processing method
Cray is subjected to batch machining, unique Seasoning Ingredients proportion makes cray unique flavor, in good taste；It gives birth to through the invention
The Thirteen Spice cray of production improves small subzero added value, make to be unsuitable for the cray resources processing of the low value sold at
A kind of high value-added product, and the processing method simple process, can also be applied to the industrial mass production of cray.
Specific embodiment
Above disclosed is only a preferred embodiment of the present invention, cannot limit the power of the present invention with this certainly
Sharp range, those skilled in the art can understand all or part of the processes for realizing the above embodiment, and weighs according to the present invention
Benefit requires made equivalent variations, still belongs to the scope covered by the invention.
A kind of Thirteen Spice cray and preparation method thereof, by weight, by 100.0-150.0 parts of cray, chilli
2.0-3.0 parts, 5.0-8.0 parts of garlic pieces, 10.0-15.0 parts of edible oil, 0.6-1.0 parts of Chinese prickly ash, Sheep's-parsley is 0.8-1.3 parts disconnected, rock sugar
It is 0.2-0.6 parts, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, 5.0-10.0 parts of onion parts, 5.0-10.0 parts of ginger, octagonal
0.2-0.6 parts, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, 2.0-6.0 parts of cooking wine, 0.5-1.0 parts of chickens' extract, thick broad-bean sauce 2.0-
5.0 parts, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand, 100.0-150.0 parts of beer are made.
The preparation method of above-mentioned cray the following steps are included:
A, by cray repeated flushing, shrimp body is scrubbed with toothbrush, cuts off shrimp palpus, a piece of stubborn draw removes shrimp among shrimp tail
Intestines simultaneously clean up, and drain away the water, spare；
B, it is put into edible oil in pot, is heated to fifty percent heat, is put into Seasoning Ingredients, stir-fry 3-5 minutes；
C, the spare cray of wash clean is poured into pot, is stir-fried 5-10 minutes；
D, finally beer is poured into pot, flame enrichment is burnt to boiling, then adjusts that moderate heat is bored to be boiled 3 hours.
E, after 3 hours, juice is received in high fire, is made cray tasty, after natural cooling, is weighed as required, is taken out after being packed into vacuum bag
Vacuum is sealed, and after sterilizing, obtains Thirteen Spice cray finished product.
Seasoning Ingredients include 2.0-3.0 parts of chilli in the step B, 5.0-8.0 parts of garlic pieces, 0.6-1.0 parts of Chinese prickly ash, fragrant
Celery is 0.8-1.3 parts disconnected, 0.2-0.6 parts of rock sugar, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, 5.0-10.0 parts of onion parts, raw
It is 5.0-10.0 parts of ginger, 0.2-0.6 parts octagonal, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, 2.0-6.0 parts of cooking wine, chickens' extract 0.5-
1.0 parts, 2.0-5.0 parts of thick broad-bean sauce, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand.
It stir-fries 5-10 minutes in the step C, next step is carried out when cray takes on a red color.
Claims (3)
1. a kind of Thirteen Spice cray and preparation method thereof, which is characterized in that by weight, by 100.0-150.0 parts of cray,
2.0-3.0 parts of chilli, 5.0-8.0 parts of garlic pieces, 10.0-15.0 parts of edible oil, 0.6-1.0 parts of Chinese prickly ash, Sheep's-parsley is broken 0.8-1.3
Part, 0.2-0.6 parts of rock sugar, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, 5.0-10.0 parts of onion parts, ginger 5.0-10.0
Part, it is 0.2-0.6 parts octagonal, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, 2.0-6.0 parts of cooking wine, 0.5-1.0 parts of chickens' extract, bean cotyledon
2.0-5.0 parts of sauce, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand, 100.0-150.0 parts of beer are made.
The preparation method of above-mentioned cray the following steps are included:
A, by cray repeated flushing, shrimp body is scrubbed with toothbrush, cuts off shrimp palpus, a piece of stubborn draw removes shrimp intestines simultaneously among shrimp tail
It cleans up, drains away the water, it is spare；
B, it is put into edible oil in pot, is heated to fifty percent heat, is put into Seasoning Ingredients, stir-fry 3-5 minutes；
C, the spare cray of wash clean is poured into pot, is stir-fried 5-10 minutes；
D, finally beer is poured into pot, flame enrichment is burnt to boiling, then adjusts that moderate heat is bored to be boiled 3 hours.
E, after 3 hours, juice is received in high fire, is made cray tasty, after natural cooling, is weighed as required, is vacuumized after being packed into vacuum bag,
It seals, after sterilizing, obtains Thirteen Spice cray finished product.
2. a kind of Thirteen Spice cray according to claim 1 and preparation method thereof, it is characterised in that: in the step B
Seasoning Ingredients include 2.0-3.0 parts of chilli, and 5.0-8.0 parts of garlic pieces, 0.6-1.0 parts of Chinese prickly ash, Sheep's-parsley is 0.8-1.3 parts disconnected, rock sugar
It is 0.2-0.6 parts, 0.3-0.6 parts of salt, 5.0-10.0 parts of thirteen spice, 5.0-10.0 parts of onion parts, 5.0-10.0 parts of ginger, octagonal
0.2-0.6 parts, 0.2-0.6 parts of cassia bark, 0.2-0.6 parts of spiceleaf, 2.0-6.0 parts of cooking wine, 0.5-1.0 parts of chickens' extract, thick broad-bean sauce 2.0-
5.0 parts, 0.3-0.6 parts of cumin, 0.2-0.5 parts of brigand.
3. a kind of Thirteen Spice cray according to claim 1 and preparation method thereof, it is characterised in that: in the step C
Stir-frying 5-10 minutes, carries out next step when cray takes on a red color.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810509524.1A CN110521966A (en) | 2018-05-24 | 2018-05-24 | A kind of Thirteen Spice cray and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810509524.1A CN110521966A (en) | 2018-05-24 | 2018-05-24 | A kind of Thirteen Spice cray and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110521966A true CN110521966A (en) | 2019-12-03 |
Family
ID=68656711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810509524.1A Pending CN110521966A (en) | 2018-05-24 | 2018-05-24 | A kind of Thirteen Spice cray and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN110521966A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09238655A (en) * | 1996-03-06 | 1997-09-16 | Yukio Mochizuki | Processed stardust shrimp and production of the same |
| CN107692101A (en) * | 2017-11-15 | 2018-02-16 | 福娃集团有限公司 | A kind of flavor cray and preparation method thereof |
| CN107874167A (en) * | 2017-12-04 | 2018-04-06 | 安徽富煌三珍食品集团有限公司 | One kind industrialization Thirteen Spice taste cray and preparation method thereof |
-
2018
- 2018-05-24 CN CN201810509524.1A patent/CN110521966A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH09238655A (en) * | 1996-03-06 | 1997-09-16 | Yukio Mochizuki | Processed stardust shrimp and production of the same |
| CN107692101A (en) * | 2017-11-15 | 2018-02-16 | 福娃集团有限公司 | A kind of flavor cray and preparation method thereof |
| CN107874167A (en) * | 2017-12-04 | 2018-04-06 | 安徽富煌三珍食品集团有限公司 | One kind industrialization Thirteen Spice taste cray and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| APPLE爱自己: "啤酒香辣小龙虾", 《食品与生活》 * |
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Effective date of registration: 20220317 Address after: 433100 No. 3, Hanlin Road, Yangshi Industrial Park, Yangshi office, Qianjiang City, Hubei Province Applicant after: Hubei shenzun Agricultural Technology Co.,Ltd. Address before: 518100 room 103, No. 94, second industrial zone, houting community, Shajing street, Bao'an District, Shenzhen, Guangdong Province Applicant before: Shenzhen Shenpin new retail technology Co.,Ltd. |
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Application publication date: 20191203 |
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| WD01 | Invention patent application deemed withdrawn after publication |